4 small red potatoes, scrubbed
2 small white onions, pealed
2 whole Lake Michigan whitefish, cleaned and heads removed
Salt, pepper, rye bread slices, good coleslaw
--
Boil a pot of salted water. Drop in potato and onion and cook until just tender. Add whitefish, cut into hunks. Boil until fish is flaky. Drain. Serve potato and onion in a bowl with lots of butter. Lay fish on a plate with rye bread and butter. The butter is important. Salt and pepper to taste --
I was browsing Saveur (say it like “concur”) magazine no. 179 (December 2015) and came across the mug shot of a red-headed bespectacled man named Ben Mims. Not quite sure what caught my fancy and made me read on – perhaps the placement, layout, or maybe the brevity of the answer Ben gave to the question: “What’s your go-to?” But the reason I am sharing it (in video format – which expands on the printed version but still holds the same charm) is because of the voice that comes through in this little clip. “Oh you just had a baby?" Have some sausage and grapes. "Someone’s sick? Here’s some sausage and grapes; it reheats beautifully.”
Doesn't that sounds like a great sausage pot luck dish? I will be trying Grapes and Sausage soon – but I am actually going to try something a little different and have red grapes and loose pork sausage (with, as Ben suggested, cheese grits on the side).
Ingredients =
1 lb. pork sausage
1 C. grapes
Garlic
Red pepper flakes
Brown sausage. Toss in other ingredients and reduce until sticky and caramelized.
Recipe = Cheesy Sausage Balls
In the same issue of Saveur, there was another sausage recipe that I was intrigued by, possibly for one of the same reasons the Sausage and Grapes caught me - it was short. The recipe listed before this one had 3 components (caramel sauce, dough and filling), 5 steps and clocked in at around 27 ingredients.This looked to be an easy sausage ball recipe that would make a great Christmas breakfast.
Temperature = 375 Degrees
Ingredients =
1 lb. pork sausage
½ lb. grated extra-sharp cheddar cheese
¼ C. flour
1 T. sage
1 egg
Salt, black and cayenne pepper as you like
Mix. Form into 2” balls. Arrange 2” apart on parchment paper* lined baking sheets. Bake for about 30 minutes – the cheese will bake out and form a little cracker underneath. Serve during the winter holidays for breakfast.
I think it's the best
soup they serve at Gundersen Medical Center where I worked. In fact, I
once recommended it to the CEO while he was in the lunch line with me
and he later told me it was great! I couldn't believe my good fortune
when I found the recipe for the small portion version laying in the
volunteer office one day. Here goes:
9 3/4 oz. Italian Sausage
2 1/2 oz. diced onion
4 3/4 oz. diced carrot
4 3/4 oz. fresh zucchini sliced 1/4" quartered
4 1/2 oz. green pepper diced
1/4 c. white wine
2 T. liquid chicken base
3 1/2 c. cold water
1 qt. diced canned tomatoes w/juice
1/2 tsp. basil leaf
? oregano leaves
1/4 tsp. salt
? black pepper
1 1/2 oz. orzo pasta
2 T. grated bulk Parmesan cheese
Brown
the Italian sausage and drain well. Place in a soup pot with onion,
carrots, zucchini, and green Pepper. Add white wine, chicken base,
water, tomato, and herbs. Bring all ingredients up to a boil and reduce
to a simmer for 10-15 min. Cook the orzo in a separate container with
salted water to al dente. Season soup with salt, pepper, and Parmesan
cheese. Add cooked orzo to pot right before serving.
I always
looked forward to this soup being served at the cafeteria. If you don't
think you'll like it, eat it for health sake because I'm sure it is
healthy. But look out, you'll probably love it!
This was a made up dish that was really, really good so I thought would share it.
1 tbs olive oil
1 large sweet onion sliced
2 nice large leeks cleaned and sliced thick
2 cups water
Handful or two of baby carrots
3 cloves of garlic, sliced
1 cup of cooked rice with cashews ( leftover from stir fry)
1 can garbanzo beans drained
Sliced ginger (about 3 tbs)
1 tsp. Allspice crushed
Salt 1/2 tsp sea salt
1/2 tsp White pepper
Chopped baby bok choy (or other green veg. Like broccoli inclining stalk)
Feta cheese, or goat cheese
Take olive oil in 3 quart pot and brown the onion slices till slight carmelization, add sliced leaks, cook for about 5 min storing. Add water and ginger bring to boil and turn down to simmer. Add carrots, allspice, garlic,cooked rice w cashews, garbanzo beans, allspice, salt and pepper. Let this simmer for about 45min. About 10 min before serving add the bok choy.
Serve in bowls with feta cheese crumbled on top.
We had a pack of hamburger in the fridge that was getting a little tired looking, and we weren't quite sure what to do with it. I had just told my sister that, if she was looking for food inspiration, to think outside of the USA. I thought it might be fun to throw a dart at a map to determine what cuisine to try. We don't have a World Map at home, but there is a virtual one at DartOnMap.net:
So we ended up in Siberia. Or Russia at least.
Googling "Russian Hamburger" we got a lot of cutlet type recipes, including a number for Kotleti. I mostly followed that recipe. Instead of ground pork I cut up some turkey bacon, and the measurements are off though. I cooked the onions in a cast iron pan in the oven while I prepped everything else and the oven pre-heated to 400 degrees (instead of oil on the stove).We also did not bread the cutlets.
I found this blog post while searching around as well, and decided baked cabbage and tomato looked like a good side dish.
4 small red potatoes, scrubbed
