Lake Lure Cottage Kitchen

Quinoa is one of my new favorite foods.  It is a disk-shaped seed that is high in protein and fiber and is now readily available in most supermarkets.  It is cooked like rice, but has the added benefit of a nutritionally better profile.  I stumbled upon this recipe in an old issue of Gourmet from 1992.  That goes to show you that Gourmet was savvy about food before most of us had even heard about it.  I still miss that magazine.

Timbales are molds in which food can be cooked or shaped.  If you do not have timbales here is a good source.  I used mini jello molds that I have had for many years.  I would think that hardware stores would be a good place to look for inexpensive molds also.

The advantage of using a mold for this dish is twofold.  The first reason is all about presentation.  The pearly quinoa studded with dried cranberries and parsley just looks good that way.  The second reason is all about portion control.  My molds hold about 1/2 cup and that is just the right amount of food for a serving.

With the spiced quinoa timbales I served curried chicken from the leftovers of a roasted bird and roasted brussel sprouts.  I love brussel sprouts browned in the oven.  But even more I loved the flavors in the quinoa.  This is an outstanding side dish that I will be cooking often.

SPICED QUINOA TIMBALES

1 cup quinoa
1 small onion, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon cinnamon
a rounded 1/4 teaspoon turmeric
1 cup chicken broth
2/3 cup water
1/3 cup dried cranberries
1/4 cup chopped drained roasted red peppers
1/2 teaspoon salt
3 tablespoons finely chopped fresh parsley

In a fine sieve rinse the quinoa under cold water for 1 minute and drain it well.  In a heavy saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the cumin, the cinnamon, and the turmeric, and cook the mixture, stirring, for 30 seconds.  Add the quinoa and cook the mixture, stirring, for 1 minute.  Add the broth, the water, the cranberries, the roasted red pepper, and the salt and simmer the mixture, covered, for 15 to 20 minutes or until the liquid is absorbed.  Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and stir in the parsley.  Divide the quinoa mixture among 6 buttered 1/2 cup timbale molds, packing it, and invert the timbales onto a platter or onto individual dinner plates.  Serves 6.

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I have written about Rosa’s cornbread before, but it was as a part of a bigger blog post that had to do with a New Year’s Day feast.  We are going to a weekend music performance at Suwannee Music Park in Live Oak Florida.  Our friends with Malt Shoppe Memories will be performing on Saturday night.  They are all RVers. We are not, so we will be staying in a cabin. On Friday night we are all gathering for a pot luck dinner with a Mexican theme.  There will be a wonderful Mexican inspired soup and I volunteered to make cornbread to accompany it.  To me, there is no better cornbread than Rosa’s.

Rosa was my husband’s secretary when he worked at the university.  She is probably one of the best natural Southern cooks that we know.  Everything she learned was from the generations of cooks in her family that came before her and she cooks to this day with a sure hand and knowledge of how things should be done.  She would bring leftovers to work to share and David was always one of her biggest fans.  There was a time when he became obsessed with her pork neckbones and he cooked them at home with her collard greens and cornbread all of the time.  I have related this incident before but it is worth repeating.  One Saturday we had invited dear friends from out of town for dinner.  I had to work that day so David said not to worry, he would be in charge of dinner.  I had time to set the dining room table with a lovely cloth and pretty dishes, flowers and candles, but that was all.  When I got home from work our guests were there; two couples.  The smell of simmering pork neckbones filled the air.  Every pot in the kitchen was either in use or in the sink.  I was kind of appalled that he had dragged out one of my old ugly cooking vessels in which the neckbones were simmering.  But he was in charge and everybody seemed to be having a great time.  When we sat down to eat, the neckbones were served in bowls with sides of greens and cornbread and our dear friend Jim summed up the incongrous ambiance by saying, ” I declare, I think this is the first time I have ever eaten neckbones by candlelight.”

Rosa’s cornbread is different from other cornbreads.  There is no flour in it.  There is a small amount of sugar and seemingly too much fat.  Do not let this deter you.  The combination of ingredients makes a moist cornbread that holds together and has a beautiful crumb.  Just look at it.

There are no fancy ingredients in it, but it is easy and delicious.  I have to admit though that I usually only make it once a year.  Give it a try.

ROSA’S CORNBREAD

2 cups of Joy Brand Corn Meal (self rising).  If you can’t find it use another like Martha Whites with Hot Rize
4 eggs
1 stick of butter, melted
1/2 cup vegetable oil
3 tablespoons of sugar
1 cup of buttermilk

Preheat oven to 350 degrees F.  Oil a 8″ or 9″ iron skillet.  In a large bowl mix cornmeal, eggs, buttermilk, oil, sugar and then pour melted butter into the batter.  Stir to combine completely.  Pour into skillet and place in oven and bake for about 30 minutes.  If top is not browned, run under broiler for just a brief time.

Thanks Rosa

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The Flagler Beach Farmer’s Market has bell peppers at a reasonable price and when I see them, my thoughts turn to this wonderful recipe inspired by the flavors of Southern France.  As some of you may know, this was supposed to be the year that we were going to Paris and Provence.  But I am not the only one who has dreams in this marriage.  It has always been David’s dream to ride his motorcycle to Alaska and the Arctic Circle.  He is not getting any younger and spending a month on his bike and riding thousands of miles is not for the feeble or infirm.  So this is his year.  His riding companion will be our Son’s Father-In-Law.  The ladies will fly to Anchorage when they reach their destination and we will spend a couple of weeks riding with them and taking a ferry to Vancouver Island and on to Oregon to fly home.  They, of course, will ride home.  So, instead of packing chic clothes for Paris and billowy linen for Provence, I will be packing two pairs of jeans, sweaters and my riding gear.  Helmet head is not one of my favorite looks.

This recipe, in it’s original form appeared years ago in Bon Appetit Magazine.  It was an article on Provence and the hill town of Gordes.  I loved the ingredients and have adapted it over the years.  Many times peppers are stuffed with a mixture of ground beef and rice.  What I loved about this rendition was the use of shredded zucchini instead of rice and sausage.  I flavor the mixture with chopped rosemary, parsley and garlic.

PROVENCAL STUFFED PEPPERS

1 1/2 pounds sausages (I used lean turkey sausages), casings removed
1 1/2 cups coarsely grated zucchini (about 1 large)
1/2 cup finely chopped red onion
1/3 cup minced fresh parsley
1 tablespoon minced rosemary
1 tablespoon finely chopped garlic
1/4 cup fine dry breadcrumbs
1 large egg, beaten
Salt and pepper to taste
4 medium-size red, green or orange bell pepper, halved lengthwise, and seeded
Fresh rosemary sprigs for garnish

Preheat oven to 350 degrees F.  Cook sausage in a skillet, breaking up until most of the fat has rendered and the sausage is almost done.  Drain sausage on paper toweling and then transfer to a large bowl.  Add next 8 ingredients and mix to combine.  Fill pepper halves with sausage mixture, dividing equally and mounding slightly.  Arrange in 13 x 9 x 2 inch oiled baking dish.  (Can be made 1 day ahead.  Cover; chill.).

Bake peppers covered loosely with foil for about 45 minutes.  Remove foil and increase heat to 425 degrees F.  Bake for an additional 15 minutes or until tops are browned.  Transfer to a platter.  Garnish with rosemary sprigs and serve.

My dreams of Provence may be on hold, but at least I can eat like I am there.  Bon appetit.

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I have made many cassoulets over the years.  I blogged about Julia Child’s lentil cassoulet here.  Most cassoulets have several kinds of meats.  In Mastering the Art of French Cooking, Julia explains that several regions of France claim that their version is the only authentic version.  Toulousains claim that it must include preserved goose, confit d’oie, or it is not a real cassoulet.  Some say that the cassoulet was born in Castelnaudary and should only include beans, pork,and sausage.  The recipe that she includes in “Mastering” includes pork loin, shoulder of lamb and sausages.  The one thing that all cassoulets have in common is the beans.  They all include white beans, except the lentil cassoulet that I made previously.  A true cassoulet starts with dry white beans and can take days to make.

When I saw the recipe for Quick Cassoulet in Cooking Light ( I know, I know . . . . seems like everything I cook lately comes from that source),  I knew I had to make it.  Every cassoulet is basically baked beans with meat added.  What makes it special is the flavor in the liquid in the dish.  When you saute onions, carrots, garlic and celery to soften and then add white wine and cognac to the pan, you are bound to end up with a tasty base.  Using canned cannellini beans shortens the cooking time and a finishing touch of butter moistened bread crumbs finishes the dish. 

In this dish the only meat is sausage.  I will present the recipe as written, but you can use any type of sausage that you prefer.  I used a fresh turkey sausage and a smoked turkey sausage mixture.  You could even add leftover shredded chicken or pork.

QUICK CASSOULET

2 tablespoons olive oil
4 (4-inch) pork sausages, sliced (about 8 ounces)
4 (4-inch) lamb sausages, sliced  (D’Artagnan is a good source)
4 (4-inch) duck sausages, sliced (Again D’Artagnan)
Cooking spray
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 tablespoons minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 cup dry white wine
1/4 cup cognac or brandy
5 thyme sprigs
2 bay leaves
2 whole cloves
1 cup low sodium chicken broth
3 (15 ounce) cans cannellini beans, rinsed and drained
1 (14.5 ounce) can no-salt added diced tomatoes, drained
1 (4 ounce) piece French bread baguette
1 1/2 tablespoons unsalted butter

Preheat oven 325 degrees F.  Heat a large Dutch oven over medium heat.  Add oil to pan; swirl to coat.  Add sausages; cook 6 minutes, stirring frequently. ( I had to do this in batches)  Remove sausages from pan using a slotted spoon; drain.  Wipe pan with paper towels, leaving browned bits on bottom of pan.  Coat pan with cooking spray.  Add onion and next 5 ingredients (through salt); cook 8 minutes, stirring occasionally.  Add wine and cognac; bring to a boil.  Cook 10 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.

Place thyme sprigs, bay leaves, and cloves on a double layer of cheesecloth.  Gather edges of cheesecloth together; tie securely.  Add cheesecloth bag, broth, beans, and tomatoes to vegetable mixture; stir to combine.  Return sausages to pan; stir.  Bring mixture to a boil, and remove from heat.  ( At this point I transferred the mixture to a casserole, but if you are using an attractive Dutch oven leave it alone).

Place bread in a food processor; pulse 10 times or until fine crumbs measure 2 cups.  Melt butter in a large skiller over medium-high heat.  Add crumbs to pan; saute 5 minutes or until golden, stirring frequently.  Sprinkle crumbs evenly over bean mixture.  Bake at 325 degrees for 40 minutes.  Discard cheesecloth bag before serving.

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My DIL Kristen’s brother David is the sous chef at Urbana Restaurant in the Dupont Circle area of Washington DC.  Urbana was voted the hottest restaurant bar scene in the area with it’s brick pizza oven and innovative Western Mediterranean cuisine.  The restaurant is both sophisticated and cozy with fires burning in two fireplaces near the entrance.

David reserved the private dining room for us and prepared a seven course tasting menu of dishes not found on the regular menu.  The only hint he would give me as to what he had planned for us was “root vegetables”.  Urbana’s kitchen relies on fresh, seasonal ingredients, so this made sense to me.  I took pictures of each course as it was brought to us, but I have to apologize for the blurriness of some of the pictures.  I couldn’t exactly carry my tripod into the restaurant with me.  The whole meal was an experience in good taste and an inspiration to me to concentrate more on sauces, reductions and seasonings.

Our amuse bouche was a toasted brioche with prosciutto, arugala and white truffle oil.  The brioche was crispy and paired well with the peppery prosciutto and arugala and earthy truffle oil. An excellent way to start our meal.

Our first course was a pierogi stuffed with rutabaga and saffron with a lemon honey gastrique.  I grew up with pierogis.  They are Polish in origin and are stuffed dumplings. They are usually stuffed with potatoes but  David’s version with rutabagas was far and away the best pierogi I have ever eaten.  The gastrique, which is a thick sauce made from a reduction of the lemon and honey, accented the mild taste of the dumpling.

Next we were served a sunchoke soup with smoked bacon lardons, goat cheese and thyme.  This silken soup was sublime.  Sunchokes have a taste similar to an artichoke heart and sunflower seeds.  Their nutty quality make them excellent in soups.  They are also known as Jerusalem artichokes.  Next time I am in the Supermarket I am going to buy some and try to duplicate this soup.  The bacon, goat cheese and thyme were the perfect additions.

Oh my!  What can I say about braised pork belly and scallops with celery root, skordalia and sauce Robert.  David braised the pork belly long and slow and it was so succulent.  The sea scallop was cooked to perfection and the celery root was coated in the skordalia, which is a Greek blended sauce of garlic, bread and olive oil.  The sauce Robert added a rich mustardy topping to the whole dish.  This was so complex and brilliant.  I am voting for David to go on Chopped.  I think he could make even the most esoteric ingredients work together.

The fish course was a roasted Pacific halibut with beet risotto and roasted beet with an apple cider butter.  The fish was flaky.  The beet was delicious, but the beet risotto was the star of the show.  The next time I make risotto I want to try to add beets to the mix.  What pulled this dish together was the apple cider butter.  David briefly told us that he reduced apple cider to concentrate it’s flavor and then added butter to enrich it. This is something that I have not tried before and I think it would also be great on pork.

OK.  Getting full here.  Our next course was grilled lamb loin, cauliflower, marinated royal trumpet mushrooms with fried capers and olive jus.  The lamb was cooked medium rare and was very tender.  The trumpet mushrooms benefited from their rest in a wine marinade and the cauliflower had a burst of flavor from the fried capers.

David even carried the root vegetable theme into dessert.  Have you ever had parsnip ice cream?  It is delicious and Rachel had seconds of it.  This is how David described this dish.  It is a gingerbread pudding with parsnip gelato, ginger anglaise, pear compote and a pear chip.  As full as I was, I managed to eat the whole thing.

What I didn’t mention was that Uncle David took the time the day before our dinner to talk to Kristen about what Rachel liked to eat and he fixed her a separate 4 course dinner with tomato soup (excellent) and grilled cheese sandwich and strawberries.  This was followed by a plate of perfectly cooked broccoli, tiny meatballs and macaroni and cheese.  I have never seen her eat so much.  The macaroni and cheese was the kitchen dinner that night and it was excellent.

Here we all are with chef David.  We applauded his excellent meal.  I am going to try to talk him into coming to Lake Lure for our traditional Labor Day weekend next year.  No ulterior motive involved.  Thank you David.  It was a perfect meal and a wonderful family get together.