Ingredient: whole grain mustard

Mushroom ‘Holly’ & Olive Straws

CELEBRATING NEW YEAR’S EVE!

A time to look back on the passing year and generally take ‘stock’ as well as looking forward to the new year approaching. New Year’s Eve means different things to different people. Before covid entered our lives, parties & celebrations were the order of the day, a happy way to speed the old year out and the new year in. Many traditions are involved in the New Year’s celebration, one of which is the singing of ‘Auld Lang Syne’.

The words and music of Auld Lang Syne have evolved over the years. Although the song has often been credited to the Scottish poet, Robert Burns, he never claimed to have written the poem or compose the melody but was inspired by someone singing it. The best translation of the Scottish words are ‘for the sake of old times’.

The traditional melody of the song is rarely heard nowadays and is more folkish. The version we’re familiar with dates to 1929. It was Guy Lombardo, the Canadian born bandleader that helped make Auld Lang Syne a New Year’s Eve tradition in North America. His band, the Royal Canadians, played the song at the turn of the new year in a series of popular radio (and later television) broadcasts that began on December 31, 1929 and continued for more than 30 years. This musical tradition is still sung all over the world, evoking a sense of belonging and fellowship, tinged with nostalgia.

Until I researched this songs history, I didn’t actually know the English ‘translation’ of it. This is what I found it to be:

Should old acquaintance be forgot, and never brought to mind? Should old acquaintance be forgot, and old lang syne?

For auld lang syne, my dear, for auld lang syne, we’ll take a cup of kindness yet, for auld lang syne.

And surely, you’ll buy your pint cup! And surely, I’ll buy mine! And we’ll take a cup o’ kindness yet, for auld lang syne.

We two have run about the slopes and picked the daisies fine; But we’ve wandered many a weary foot, since auld lang syne.

We two have paddled in the stream, from morning sun till dine; But seas between us broad have roared Since auld lang syne.

 And there’s a hand my trusty friend! And give me a hand o’ thine! And we’ll take a right good will draught, For auld lang syne.

So here we are, with a new year just around the corner. As a farmer’s daughter, I still hang on to the mind set of my father and that was, that next year will definitely be better.

I am posting a couple of little hors d’oeuvres you might enjoy if you are bringing in the new year at home with family.

Print Recipe
 Mushroom Leaves & Olive Straws
Votes: 2
Rating: 5
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Course Finger Food Buffet
Cuisine American
Keyword appetizers & hors de oeuvres
Servings
Ingredients
Mushroom "Holly Leaves'
Olive Straws
Course Finger Food Buffet
Cuisine American
Keyword appetizers & hors de oeuvres
Servings
Ingredients
Mushroom "Holly Leaves'
Olive Straws
Votes: 2
Rating: 5
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Instructions
Mushroom Leaves
  1. Preheat oven to 375 degrees.
  2. Using a holly leaf cookie cutter, cut 18 leaves from thawed puff pastry. Place in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook.
  3. In a skillet over medium-low heat, heat olive oil & add the shallot & salt. Sauté until beginning to brown & caramelize. Remove the shallot to a bowl & set aside.
  4. In the same skillet, heat the remaining olive oil & sauté mushrooms until tender & moisture has evaporated. Add garlic, thyme & pepper; sauté for an additional minute. Place in the bowl with the shallot. Stir in the cheese.
  5. In a dish, whisk egg & milk. With your finger tip, moisten edges of the pastry leaves with egg wash. Put a tiny bit of mustard in the center of each leaf.
  6. Divide mushroom/cheese mixture between leaves. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through. Serve warm.
Olive Straws
  1. On a lightly floured work surface, unfold 1 (10"x10") sheet of puff pastry. Roll pastry with rolling pin to increase size slightly (about 1/2 -3/4-inch. Cut the sheet in half.
  2. Place about 10 olives, end to end in a straight line across the pastry starting about 3/4 of an inch from the edge. Repeat with 2 more rows, leaving about the same width between each row.
  3. In a small bowl, whisk together egg and milk. Brush egg mixture on all exposed spaces between olives. Cover with the other half of the puff pastry, pressing the whole surface of the dough between the olives & outside edges firmly with your fingertips. Transfer to refrigerator; let chill 20 minutes.
  4. Preheat oven to 425 degrees.
  5. Using a very sharp knife, trim edges of dough; cut crosswise into 1/4-inch-wide straws. Lay flat-side down on a baking sheet. Transfer to oven and bake until pastry is golden and crisp, 5 to 6 minutes. Transfer straws to a wire rack to cool slightly. Serve warm. Yield: 24 olive straws

Salmon Leek Pelmeni ‘Rose’

Classic pelmeni are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. There is debate about the exact place of origin with Ural and Siberia both maintaining strong claims. This Russian comfort food is part of the group of Eastern European dumplings like ‘vareniki, pierogis and uszka’. The word “pelmeni” describes the ear-shaped appearance of these dumplings. Fillings generally consist of ground meat such as pork, lamb, beef or mushrooms as well as salt, pepper and sometimes herbs and onions.

In Russia’s Far East the locals replace meats with salmon to make a native version of this common national dish. This is an exotic region with a unique climate, landscape, flora and fauna. Basic fruits and vegetables that grow in most Russian home gardens must be shipped to this region because of its harsh climate does not allow much to grow. Dairy products are also imported at high cost so they rarely are found in the local diet.

Fish and seafood are the basic staples in the Far Eastern diet and are not delicacies for special occasions as is the case in Russia’s European and Siberian regions. Fish is often used instead of meat in cooking common Russian dishes such as cutlets, cabbage rolls and pelmeni.

Back in March of this year (2021), I had posted a blog about traditional pelmeni containing beef filling. We enjoyed that meal a lot and have since had it numerous times with various fillings. After doing some research, I realized that fish pelmeni was a ‘real thing’. I had also seen an idea from the internet about using salmon and pastry to form a ‘salmon rose’. I thought, why couldn’t that tender pelmeni dough be used along with fresh salmon & leeks to make something special? I realize I have strayed a long way from the classic ear shaped pelmeni but the flavor is just as wonderful.

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 Salmon Leek Pelmeni 'Rose'
Votes: 1
Rating: 5
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Course Main Dish
Cuisine European
Keyword salmon/leek pelmeni
Servings
Ingredients
Pelmeni Dough
Leek & Salmon Fillings
Soya Broth
Veggies
Course Main Dish
Cuisine European
Keyword salmon/leek pelmeni
Servings
Ingredients
Pelmeni Dough
Leek & Salmon Fillings
Soya Broth
Veggies
Votes: 1
Rating: 5
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Instructions
Dough
  1. In a bowl, combine all dough ingredients & knead until a smooth dough ball forms, about 10 minutes. Wrap in plastic wrap & set aside to allow dough to rest until the filling is prepared.
Leek & Salmon Fillings
  1. In a sauce pan, sauté garlic, leeks & mushrooms in 1 Tbsp olive oil until tender. Remove from heat & place in a dish to cool until needed later.
  2. Prepare fresh salmon (skin, debone & slice thinly); refrigerate until ready to assemble. In a small bowl, combine all remaining filling ingredients. Set aside
Soya Broth & Veggies
  1. In a non-stick skillet over medium heat, add 1 Tbsp olive oil. Sauté onion until it starts to soften. Add mushrooms, garlic, sun-dried tomatoes, zucchini & oregano. Cook for about 2 minutes; remove veggies to a dish & set aside.
  2. In the NON-STICK saucepan, bring all broth ingredients to a boil. Simmer for a few minutes; turn off heat.
Assembly & Cooking
  1. On a LIGHTLY oiled work surface, roll out dough as thin as possible. Cut (20) 4-inch discs from pastry with a fluted, circular pastry cutter. Align the discs in 2 lines, making them overlap slightly. One line should consist of 12 circles & other other line the remaining 8. With your rolling pin, slightly roll over each line to help press the circles together a bit.
  2. On the shorter line of dough, distribute cooled leek/mushroom filling. Roll up to form the center of the salmon 'rose'. The roll should hold together but not be tightly rolled so it will steam properly. On the longer line of dough circles, distribute the thinly sliced salmon. Top salmon with Panko crumb 'filling' & press with a spatula to flatten slightly.
  3. Carefully place the rolled leek/mushroom 'center' at one end of the salmon 'line'. Roll up to form the outside rings of the 'rose'. Using a large heavy spatula, gently lift the 'rose' pastry into the center of the broth in the saucepan.
  4. Turn on heat & bring soya broth to a gentle simmer. Cover & steam salmon/leek 'pelmeni' for about 35 minutes or until both salmon & dough are cooked. Remove to a serving plate & keep warm.
  5. To the remaining broth in saucepan, add 1/4 cup milk & the previously sautéed veggies. Gently stir together then drizzle sauce & veggies over salmon/leek pelmeni 'rose'. Serve.

Potatoes Stuffed w/ Bratwurst, Caramelized Onions & Sauerkraut

CELEBRATING OKTOBERFEST!

When the air becomes crisp and summer turns to fall, Germany marks the change of the season’s with Oktoberfest. A tradition dating back to 1810 in Munich Germany. Originally a celebration of the marriage of the King of Bavaria and Princess Therese. Everybody had so much fun that it was resolved to repeat the celebration, which has been done, every year since.

Oktoberfest is not only about the beer, singing, dancing and fair attractions. Many of the best known and most loved Bavarian specialties are enjoyed during the festival. Just to name a few …..

*Flammkuchen – a ‘white pizza’, popular on beer garden menus, has a thin crust, topped with sour cream, thinly sliced onions & smoked bacon.

*Sauerkraut & Bratwurst Balls – the two best known German foods rolled into bite-sized balls, breaded & fried & served with Bavarian mustard.

*Sauerkraut Strudel – a version of the famous Bavarian dessert, this savory treat features sauerkraut & bratwurst flavored with traditional German spices as its filling.

*Half Roast Chicken – Typically whole chickens are spit roasted, then split in half and served.

*Beer Brats – bratwurst simmered in a malty beer & onion sauce & served with mashed potatoes as a plated entree or on a soft pretzel bun.

*Pan Fried Trout – this dish is very popular in beer gardens across Bavaria, especially in the areas nearest to the mountains. Sometimes whole char is used,brought down from the cold waters of the North Sea.

*Schnitzel – German pork schnitzel is as recognizable as sauerkraut. Also made with chicken which is equally delicious.

*BBQ Pork Spare Ribs – a beer garden classic that has a prominent place on the Oktoberfest table.

*Bavarian Cream – a German high-cuisine dessert with French origins.

*Candied Apples – an irresistible favorite of young & old at Oktoberfest events.

*Candied Roasted Almonds – another favorite of both young & old.

Since the list of wonderful items is endless, I’m sure you could eat something different on every day of the festival. It runs from Sept 19th – Oct 4th/2020.

Brion & I are acknowledging Oktoberfest with a German stuffed potato meal. Its the perfect complement to sauerkraut and bratwurst.

Print Recipe
 Potatoes Stuffed w/ Bratwurst, Caramelized Onions & Sauerkraut
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, European, German
Keyword potatoes stuffed w/ bratwurst, onions & sauerkraut
Servings
Ingredients
Course Main Dish
Cuisine American, European, German
Keyword potatoes stuffed w/ bratwurst, onions & sauerkraut
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 400 F. Line a baking sheet with foil; place a wire rack over the baking sheet. Place the potatoes in a bowl & drizzle a bit of oil over them; sprinkle with salt & pepper. Rub oil/seasoning into their skins. Place the potatoes on the wire rack & bake for about 70 minutes or until tender when pierced with a knife. Remove from oven & allow to cool just until they can be handled.
  2. While potatoes bake, place a large saucepan over medium-high heat. Drizzle a small amount of oil into pan. Add bratwurst slices in a single layer; allow sausage slices to brown on the first side for about 3-4 minutes, then flip the slices & brown on the other side, until completely cooked through; drain on paper towel & set aside.
  3. Drain the grease from the pan leaving about 1-2 Tbsp. With heat still on, add the sliced onions plus a pinch or two of salt & pepper to caramelize to a deep golden brown, for about 20-25 minutes on a medium-low heat, stirring frequently.
  4. Once the onions are caramelized, add the bratwurst slices back into the pan with the onions; add flour & mustard & stir to combine. Add in the chicken broth (or lager). Simmer until just slightly thickened, turn off heat, check to see if any more seasoning is needed; set aside keeping mixture warm.
  5. Once potatoes are cool enough to handle, cut the potatoes in half lengthwise, being careful not to cut all the way through. Carefully scoop out most of the flesh, leaving about 1/4-inch border all the way around. Reserve the flesh for another use.
  6. Brush some of the melted butter onto the inside of each potato (add salt & pepper to taste) as well as onto their skins. Place back on the rack, flesh side up; place under the broiler to brown for several moments, once inside is slightly browned, flip the potato & crisp the skins for a couple more minutes.
  7. Fill each crispy potato skin with the brat/onion mixture, & sprinkle with a some grated cheese; return under broiler to melt cheese for just a few seconds; then finish potatoes by topping with a bit of the sauerkraut & a twist of black pepper.
Recipe Notes
  • If you prefer, lager beer can be used instead of chicken broth. If doing so, omit the flour & mustard.

Chicken Salad in Braided Bread Bowls

Salad season is upon us! Salads very often are misunderstood … an afterthought. A salad can be an amazing meal of various flavors and textures.

Funny how trends always have a way of coming back. You probably remember those unique bread bowl salads from the 90’s. They were huge, filled with all kinds of ‘goodies’ and loads of salad dressing. They looked so pretty, like having a dinner table decoration you could eat.

When you think about it, bread bowls can be and have been, used in a variety of ways. During the colder months for hearty soups and stews and in the spring or summer for salads, dips etc. A bread bowl moves the meal from humdrum to unique. Of course, whether you use a solid or a weaved bowl will dictate your filling.

I’ve always thought main course salads, especially during the summer months, were great. No turning on the oven (unless you make a bread bowl), easy to prepare, gorgeous to look at and a fabulous taste. Main course salad can have anything in it you like, there is no wrong way to make one.

To keep it simple today, I’m making my bread bowls from refrigerated pizza dough. The salad turned out to be a bit more time consuming but well worth it.

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 Chicken Salad in Braided Bread Bowls
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Servings
Ingredients
Braided Bread Bowls
Chicken - Marinade & Dressing
Salad
Course Main Dish
Cuisine American
Servings
Ingredients
Braided Bread Bowls
Chicken - Marinade & Dressing
Salad
Votes: 1
Rating: 5
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Instructions
Braided Bread Bowl
  1. Preheat oven to 350 F. Line a baking sheet with parchment paper; set aside Spray the outside of a medium-sized metal bowl generously with cooking spray or wrap with foil. Unroll pizza dough & slice lengthwise into 1/2-inch strips.
  2. On a work surface covered with parchment paper, lay out pizza dough strips so they sit about 3/4-inch apart. Beginning in the center of the strips, weave the second half of the pizza strips in and out to create a basket base. Make sure to reserve a few strips for the braid at the top of your bread bowl.
  3. Using the parchment paper, gently flip the weaved bread dough over the inverted prepared metal bowl on the lined baking sheet. Take the remaining dough strips, braid them together, then drape along the bottom to give a nice design on the top of your basket. Repeat with 2 pizza crust dough for the second basket. Brush the entire surface of the baskets with melted butter.
  4. Bake for 18-23 minutes, or until golden brown. Remove from oven & cool completely before gently removing bread bowls from the metal bowls.
Salad
  1. Whisk together dressing/marinade ingredients. Pour half the marinade into a shallow dish to marinade chicken fillets for 2 hours at least. Refrigerate other half of marinade to use as dressing.
  2. In a non-stick skillet, heat a teaspoon of oil & grill chicken fillets on each side until golden, crispy & cooked through. Once chicken is grilled, set aside to cool. Wipe pan with a paper towel; drizzle with another teaspoon of oil & fry bacon until crisp. Blot on paper towel after frying & crumble.
  3. Slice chicken into strips & prepare other vegetables. Make a 'nest' of torn Romaine in bread bowl. Arrange other ingredients on top. Whisk 2 Tbsp of water into remaining reserved dressing/marinade & drizzle over salad. Top with crumbled bacon & season with salt & cracked pepper to taste.

Turkey & Hickory Bacon Stuffed Pasta Shells

Pasta shells, filled with a range of flavors and baked in a creamy sauce — what’s not to like? I think my love affair with stuffed pasta shells started somewhere in the 90’s. The versatility of this meal makes it king of the comfort food dinners served family style. Easy to prepare, makes everyone happy and are perfectly portioned for individuals and groups alike.

Another bonus, is that this meal can be prepared ahead of time and refrigerated. The concern with reheating pasta is always that the pasta will absorb any additional sauce or liquids as it is sitting in the fridge. In order to make this meal ahead of time, cook pasta and stuff shells but keep the sauce in a separate container. When ready to serve, microwave sauce just until its liquified, pour over pasta shells and bake until hot and bubbly.

Unbaked shells can be frozen for up to one month. To bake from the freezer, first thaw in the refrigerator, then let them stand at room temperature for 30 minutes. Cover and bake for 30 minutes, uncover; bake 10-15 minutes longer until bubbly.

The hickory smoked bacon in these pasta shells adds such a unique flavor to the turkey filling.


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Turkey & Hickory Bacon Stuffed Pasta Shells

Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, Italian

Servings


Ingredients
Sauce

Pasta & Filling

Course Main Dish
Cuisine American, Italian

Servings


Ingredients
Sauce

Pasta & Filling

Votes: 1
Rating: 5
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Instructions
Sauce
  1. In a small saucepan, melt butter; stir in flour & cook until lightly browned. Slowly whisk in chicken broth. Add mustard & cook until thickened, stirring constantly. Set aside.

Pasta & Filling
  1. Cook pasta shells in boiling, salted water with a few drops of oil added for 10-12 minutes. Drain, rinse in cold water, drain again. Grate Gouda cheese. In a saucepan, fry bacon to a soft crisp stage, blot on paper towel & chop.

  2. In a large bowl, combine ground turkey, onion, garlic, Parmesan, soy sauce, basil, thyme, 1/2 of chopped bacon, salt & pepper. Add a small amount of prepared sauce (to help to hold filling together).

  3. Preheat oven to 350 F. Using a 9-inch baking dish, spread some sauce over the bottom. Divide turkey filling between shells. Place filled shells, single file in pan. Pour remaining sauce over all & top with remaining bacon. Sprinkle smoked Gouda cheese evenly over top. Cover & bake for 30-40 minutes or until filling is cooked.

Roasted Root Vegetable Stuffed Tenderloin

Today, March 21st, our family is honoring the memory of our wonderful father’s birth date. Although it has been 14 years since his passing, he lives on in our hearts. It never ceases to amaze me how many things your parents do that are imprinted on you at childhood. As I grow older, I see and hear my Dad living on through me.

It seems, we never fully appreciate our parents until they are gone. I’m told, ‘its a kid thing’, which doesn’t really seem to make it any better. I think my Dad would have enjoyed this meal I’m preparing today. It has an earthiness about it.

 Root Vegetables, the unsung heroes of winter, sometimes have a reputation for being boring but they are anything but that. The perfect combination of hearty, satisfying and comforting, when roasted, the flavors become more complex.

Stuffing for some of us is the main event. I love to stuff anything –meat, vegetables, desserts, breads etc., etc. My goal is to push the boundaries on what filling consists of, so it changes it enough to be unique, but still reminds you of the original.

This roasted root vegetable stuffing is everything you love about stuffing with the added bonus of sweet roasted vegetables. The cracked mustard sauce drizzled over the stuffed pork tenderloin brings it all together.

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 Roasted Root Vegetable Stuffed Tenderloin
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, German
Servings
Ingredients
Stuffed Tenderloin
Cracked Mustard Sauce
Course Main Dish
Cuisine American, German
Servings
Ingredients
Stuffed Tenderloin
Cracked Mustard Sauce
Votes: 1
Rating: 5
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Instructions
Stuffed Tenderloin
  1. Preheat oven to 350 F. Line a baking sheet with aluminum foil. In a bowl combine onion, potato & carrots with 1 Tbsp olive oil, 1/4 tsp salt & a dash of pepper. Toss to coat well & place on baking pan. Roast for about 35 minutes or until tender & golden. Remove from oven; set aside.
  2. In a medium bowl, beat eggs. Stir in the parsley, onion powder, garlic powder & 1/4 tsp pepper. Add bread crumbs, Romano cheese & chicken broth. Gently stir in roasted vegetables.
  3. To butterfly pork tenderloin, trim any fat & the 'silverskin' from meat. Using a sharp knife, make a lengthwise cut down the center of the pork roast, cutting almost to, but not through, the other side of the meat. Spread the tenderloin flat between 2 sheets of plastic wrap. Pound meat lightly with the flat side of meat mallet to make a rectangle. Remove plastic wrap.
  4. Spoon the stuffing over the tenderloin to within 1-inch of the sides. Roll up in a spiral, beginning with the short side. If necessary, tie meat with string ; place seam side down on a rack in a shallow roasting pan. Brush with 2 Tbsp olive oil or melted butter.
  5. Adjust oven heat to 375 F. Roast, uncovered for 45 minutes or until meat thermometer registers 160 F. Prepare Cracked Mustard Sauce; slice tenderloin & spoon sauce over meat. Serve.
Cracked Mustard Sauce
  1. In a small saucepan, cook garlic in butter until tender, but not brown. Stir in flour, mustard & dried thyme. Season with salt & pepper; add vegetable broth & light cream. Cook & stir until thickened & bubbly. Cook & stir for 1 minute more.

Sausage, Pepper & Perogy Casserole

Perogy, pierogi, piroshky, pelmeni, paczki or whatever you choose to call them, they are basically all the same concept. Wrapping a filling with some kind of dough exists all around the world. Between these variations, however, are distinct foods from different countries making it nearly impossible to trace the base origin.

The one I remember from childhood, being of German heritage, was a dumpling filled with a slightly sweetened, dry cottage cheese. I think the dough might have been made from potatoes and flour. We just loved them, of course.

When it comes to Brion and I, we always favor the very basic potato and cheddar cheese filling.  This recipe is pure, unadulterated comfort food! As plain as it seems, the flavor is amazing. The contrast of the lightly browned perogies against the creamy sauce and spicy, Asiago/red pepper sausage is exceptional. I find there is no need to add any cream to the sauce when you use 100% pure mozzarella cheese. It gives the casserole exactly what it needs.

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 Sausage, Pepper & Perogy Casserole
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, European, German
Servings
Ingredients
Course Main Dish
Cuisine American, European, German
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Boil perogies in a pot of boiling, salted water until they float to the top & are cooked. In a saucepan, heat 2 Tbsp of butter with 2 Tbsp olive oil. When perogies are cooked, lift out of water with a slotted ladle & place them in a single layer in the saucepan. Fry until lightly browned on both sides; remove from pan & set aside.
  2. To the same skillet, add sliced raw sausage, stirring constantly until cooked through. Add green peppers, cooking until tender crisp. Remove sausage & peppers from skillet; set aside.
  3. In same skillet, melt 3 Tbsp butter. Whisk in flour & continue to cook, whisking constantly, for 2 minutes until golden brown. Whisk in chicken stock & whole grain mustard. Continue to simmer mixture, whisking constantly, until sauce is thickened & bubbly. Return perogies, sausage & peppers to skillet; carefully combine to coat everything well in the mustard sauce.
  4. Preheat oven to 350 F. Place mixture in a 13 X 9-inch casserole dish; sprinkle with grated mozzarella cheese & bake 10-15 minutes. When everything is heated through & cheese is melted remove from oven & serve.

Chard, Chicken & Gruyere Galette

Whether you call it quiche, tart, galette, pizza or pie, these uncomplicated dishes remain some of the most universally appealing. Depending on the setting and time of day, such open face preparations can serve as a first course or an ideal main luncheon dish. Versatility makes them picnic fare as well as late evening snacks.

Spinach is a green that Brion longer enjoys to eat so I have sometimes used Swiss chard in its place. This particular galette uses a nice flour/cornmeal pastry. The chard and Gruyere make an excellent pairing. I love the vast complexity of Gruyere with its fruity tones slowly going towards earthy and nutty flavors. Covered by a natural rind, the texture is dense then matures to flaky and somewhat granular as it ages. No silage ever enters the diet of the cows providing the milk for it. Instead, these Swiss alpine cows, are allowed to roam freely on pastures cushioned between freshwater streams and hillsides. This natural forage is key to imparting the signature flavors of Gruyere.

Today’s galette can be just a meatless version or you can add chicken, bacon, pine-nuts, corn, mushrooms or whatever you prefer. It all works!

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 Chard, Chicken & Gruyere Galette
Votes: 1
Rating: 5
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Course Brunch, Lunch, Main Dish
Cuisine American, European, French
Servings
Ingredients
Cornmeal Galette Dough
Mustard Sauce
Filling
Course Brunch, Lunch, Main Dish
Cuisine American, European, French
Servings
Ingredients
Cornmeal Galette Dough
Mustard Sauce
Filling
Votes: 1
Rating: 5
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Instructions
Cornmeal Galette Dough
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in butter until mixture resembles Both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours.
Mustard Sauce
  1. In a small saucepan, melt butter. Whisk in flour & continue to cook, whisking constantly for about 2 minutes until golden brown. Add chicken broth & mustard. Continue to simmer, whisking until thick & bubbly. Remove from heat; set aside to cool slightly.
Filling
  1. In a skillet, saute bacon until cooked; remove from pan; set aside. Remove stems from chard leaves; chop to equal 1 cup. Chop leaves to equal 4 cups. Heat bacon drippings in skillet over med-high heat. Reduce heat & add chard stems, mushrooms, garlic & onion to pan; saute 5 minutes. Add chard leaves to pan; saute until chard is wilted & no moisture remains, about 10 minutes. Stir in thyme, parsley, pepper, bacon & shredded chicken. Remove from heat & cool slightly.
Assembly
  1. Preheat oven to 375 F. Remove pastry from refrigerator. On a 12 X 16-inch sheet of parchment paper, press out pastry into two rectangles about 9 X 14-inches ( you can make one big one if you prefer). Carefully spread mustard sauce over surface of dough, leaving an inch border all the way around pastry. Sprinkle with Parmesan cheese; make a layer of cooked, thinly sliced potato then evenly top with filling mixture. Sprinkle divided Gruyere between both galettes & fold edges of dough inward over filling. Brush egg wash over exposed crust.
  2. Bake until crust has browned & cheese has melted, about 25-30 minutes. Slide the galettes off the parchment onto a cooling rack or cutting board. Slice & serve.

Amigos Birthday

Today, December 21st, a very special member of our family is having his 15th  birthday. He is ‘our’ little mini German Dachshund with the cute name of ‘Amigo’. My sister Loretta, adopted Amigo when he was only two months old so needless to say, their hearts have been well secured together.

Brion & I have had the incredible pleasure of being able to share in his life as well. On different occasions he stayed with us while Loretta had to attend to other things. It would usually take a bit of time at first for him to accept the idea she was gone temporarily. Then we would become part of his ‘pack’.

When I was growing up on the farm we had a Collie. I loved that dog but being a farm dog living outdoors, your interactions were only when you were out of the house. Until we cared for Amigo, I just had no idea what a privilege it is to be loved by a dog. Dachshunds are such a special breed. Amigo has left an imprint on my heart that will remain forever with me. Whenever Amigo is present, he brings such happiness and the perspective to enjoy the moment along with a dogs’ uncanny ability to understand humans and give so much unconditional love. We humans really need to learn some of these virtues.

As we watch him growing older, I find it so unfair that animals give so much and yet they still have to suffer the aches and pains of old age the same as humans. It seems they should be spared this ordeal.

Amigo is definitely a great source of pleasure to Loretta and I am truly grateful their lives were connected so long ago.

Two of Amigos favorite foods have always been cheese and chicken. Although he isn’t going to be having any, I’m putting a chicken meal on my blog today in honor of his birthday.

                                             HAPPY BIRTHDAY, AMIGO!

Print Recipe
 Cranberry-Gruyere Stuffed Chicken Breasts
Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and Gruyere cheese.
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Servings
Ingredients
Chicken & Stuffing
Breading
Course Main Dish
Cuisine American
Servings
Ingredients
Chicken & Stuffing
Breading
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Chicken & Stuffing
  1. Flatten chicken breast to a 1/4-inch thickness. In a small bowl, combine cheese & cranberries. Divide cheese mixture between breasts; roll up & secure with toothpicks.
Breading
  1. In a food processor, place walnuts & parsley; cover & process until ground but not over processed. Transfer to a shallow bowl; stir in bread crumbs, salt & pepper. In another shallow bowl, combine eggs & mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture & coat with walnut mixture.
  2. Preheat oven to 350 F. Line a baking sheet with greased foil paper. Place breasts seam side down & bake for 35-40 minutes or until thermometer reads 170 F. Remove from oven; discard toothpicks & serve. This is real nice served with couscous & a veggie.

Honey Mustard Chicken Salad with Bacon & Avocado

Main course salads, properly thought through are a thing of beauty and ingenuity. Unless you have a dislike for ‘salad’ these are such a great meal option. I guess you could call it ‘all food groups in one meal’.

Having had a food service career, I recall in the 1970’s when the ‘Chef’s Salad’ was all the rage. Of course a decade before that was the self serve salad bars. This idea had started out as a way to keep customers busy until the ‘real’ food came. It was so well liked, people were making it their entire meal. The sideshow had now become the main event so a price had to be set for a ‘salad only’ meal.

Today, the main course salad is only limited by ones imagination. It can be based on ingredients that are already on hand, making the most of your pantry and leftovers in the fridge. Pick up a few fresh ingredients and you got a simple, yet sophisticated salad.

My main course salad choice is a HONEY MUSTARD CHICKEN SALAD with BACON & AVOCADO. Super good meal for the last day of August!

Print Recipe
 Honey Mustard Chicken Salad with Bacon & Avocado
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch, Lunch, Main Dish
Cuisine American
Servings
Ingredients
Dressing / Marinade
Salad
Course Brunch, Lunch, Main Dish
Cuisine American
Servings
Ingredients
Dressing / Marinade
Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Whisk together dressing/marinade ingredients. Pour half the marinade into a shallow dish to marinade chicken fillets for 2 hours at least. Refrigerate other half of marinade to use as dressing.
  2. In a non-stick skillet, heat a teaspoon of oil & grill chicken fillets on each side until golden, crispy & cooked through. Once chicken is grilled, set aside & allow to rest.
  3. Wipe pan with a paper towel; drizzle with another teaspoon of oil & fry bacon until crisp. Bloat on paper towel after frying; crumble in to pieces.
  4. Slice chicken into strips & prepare other vegetables. Place torn Romaine on 4 serving plates; arrange the other ingredients on top. Whisk 2 Tbsp of water into remaining reserved dressing/marinade & drizzle over salads. Sprinkle crisp bacon crumbles over each salad & season with a little salt & cracked pepper if desired.
Recipe Notes