1 Large head of cabbage 1 Large onion, chopped 6 Small carrots 3 Stalks celery 1/4 ts Salt 1 1/2 c Tomato juice 1 lb Hamburger 2 Slices bread 1 Egg 1/4 c Water 2 cn Tomatoes 1 c Sugar 2 Lemons Dash pepper Core cabbage and place in large saucepan. Cover cabbage with water and boil until cabbage is softened. Drain off water. Set aside copped onion, pared carrots, and cut celery stalks in halves. In a small bowl, dampen bread with water. Add hamburger, egg, salt and pepper. Mix together well. Slice thick stem base off cabbage leaves. Place some meat misture on leaf. Fold and roll, place seam side down in saucepan. On top of cabbage rolls, place onions, carrots, and celery. Pour tomatoes and tomato juice over all. Carmelize 1 cup sugar in heavy skillet. Add to cabbage roll mixture. Juice 2 lemons and add as final ingredient. Simmer 2 hours uncovered. This recipe says sauce pan but I used a 13" cake pan. It doesn't specify degrees, so I picked 350. ??? The cake pan holds the rolls and then the carrots and celery can be decorative by laying them horizontally, alternating. It makes a pretty dish. And it is good. Well worth the effort. |
1 Turkey breast 1 Head savoy cabbage 1 lb Fresh foie gras (can -substitute same amount -of chopped chicken liver) Fresh cracked white pepper Kosher salt 1 c Sauterne wine 1 c Low-salt chicken broth 1/3 c Sun-dried cherries 1 lg Sweet potato 2 tb Vegetable oil Full Title : Roulade of Turkey with Foie Gras and Sauterne Sauce with Crispy Sweet Potatoes From Peter Kelly of Piermont, N.Y. Turkey roulade: Remove skin from turkey breast with sharp knife. Slice in 4 slices. Between sheets of plastic wrap, lightly pound turkey cutlets into paillardes (thin sheets). Season with Kosher salt and pepper. Divide foie gras (or chopped liver) in 4 parts and season with salt and pepper. Place a piece of foie gras in center of each turkey paillarde and roll turkey around foie gras. Carefully remove cabbage leaves, one at a time, first removing core. Boil cabbage leaves in a large pot just until wilted, about 3 minutes, and refresh under cold running water. Dry thoroughly. For each roulade, lay out 2 or 3 cabbage leaves to form a square. Place turkey roulade in center and wrap with cabbage, forming a tight bundle. Refrigerate. Sautene sauce: Over high heat, reduce 1 cup of sauterne and 1 cup of chicken broth until sauce coats back of spoon (about 12 minutes). Sprinkle in 1/3 cup sun-dried cherries. Crispy sweet potatoes: Peel potato and poach in boiling water until just tender, 12-15 minutes. Drain and slice very thin and then cut into julienne strips. In large saute pan, heat vegetable oil to hot, and fry potato strips for 1 minute, or until crisp. Pat dry with paper towels and toss with salt and pepper. To serve: Place roulades in center of bamboo steamer and steam exactly 15 minutes. Turkey will be cooked through and foie gras will be pink in center. Reheat sauterne sauce and spoon, with cherries, on 4 warmed plates. Place roulade in center of each plate and arrange crispy sweet potatoes around. |
1 lb Brussels sprouts; Fresh Beer; Any Brand, To Cover 1/2 ts Salt 2 tb Butter Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot. |
------------------------------PHILLY.INQUIRER------------------------------ 7 oz 4 SKINLESS SALMON FILLET KOSHER SALT AND PEPPER 2 lb RUSSET POTATOES 12 tb BUTTER 1 tb LEMON JUICE 1/2 c SHALLOTS 6 LARGE SCALLIONS SLICED 1/2 c DRY WHITE WINE HEAVILY BUTTER 4 PIECES OF 9 BY 12 INCH ALUMIINUM FOIL.THEN SPRINKLE WITH SALT AND PEPPER.PREHEAT OVEN TO 450 DEGREES. SHRED POTATOES AND MIX WITH LEMON JUICE AND SCALLIONS.MAKE A BED USING HALF THE POTATOES ON EACH PIECE OF ALUMINUM FOIL.PLACE A SALMON FILLET ON THE POTATO BED,SPRINKLE WITH SALT AND PEPPER AND COVER WIITH REMAIINING POTATOES.PRESS DOWN ON THE POTATOES,THEN ENCLOSE TIGHTLY IN FOIL.PLACE IN OVEN FOR FIFTEEN MINUTES.. MEANWHILE,COMBINE SHALLOTS,WINE,AND VINEGAR IN SAUCEPAN.PLACE OVER MEDIIUM HEAT AND COOK UNTIIL MOST OF THE LIQUID IS EVAPORATED. REMOVE FROM HEAT AND BEAT IN REMAINING BUTTER.ADD SALT AND WHITE PEPPER TO TASTE AND SET ASIDE IN A WARM PLACE. WHEN IT'S TIME TO PUT DINNER ON THE TABLE,HEAT THE BROILER.UNWRAP THE SALMON,AND PLACE CLOSE TO THE HEAT. BROWN WELL,ABOUT 2 MINUTES PER SIDE. ARRANGE THE SALMON ON A PLATTER AND SERVE THE SAUCE SEPERATLY.SERVES 4...... |
2 1/2 lb Fresh picnic shoulder -(with bone) Provides cooked pork for 3 meals 1. Place picnic shoulder on rack in shallow roasting pan. If meat thermometer is used, insert it in center of roast so tip does not touch bone or fat. 2. Roast, uncovered, at 325
Vegetables / 5
Roasted Potatoes with Tomatoes and Rosemary
Vegetables / 9
Rose Petal Jam
Vegetables / 12
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