Chorizo Sausage with Hot Pepper Peach Cream Sauce

I went to the Glorious  Farmers  Market in Sylva NC for some ideas for the May 4th cooking demo.  I found Balsam Gardens there with homemade Chorizo Sausage and fresh leeks.  Since my herbs have only been in the ground for 3 weeks, I bought fresh basil as well.

I got to the shop and walked around the shelves to see what I could use to make a tasty dish.  That was when I looked at the savory jellies from Stonewall Kitchens and knew immediately what to use.  I cooked with 2 of  the savory jellies  for the dishes in this post and the next.

Chorizo Sausage with Hot Pepper Peach Cream Sauce

1 lb chorizo sausage sliced in 1 inch slices

1 leek sliced

1 stalk Celery-sliced

Carrots ¾ cup shredded

3 large leaves of Fresh basil chopped

1TSmoked Spanish paprika

Pinch of black pepper

In a medium fry pan place the sausage chunks and brown.  Turn to get all sides cooked. Remove the sausage and add the leeks, celery, fresh basil and paprika.  Stir until the vegetables are soft.  Remove the vegetables.  Measure 2T of the drippings and toss the rest.

Cream Sauce

2 oz White wine sweet

2/3 cup Hot Pepper Peach jelly

2T drippings from sausage

2T flour

1.5 cups heavy cream

1t Smoked Sea salt

Add the flour to the drippings and make rue.  Once the rue is cooked, add the heavy cream ½ cups at the time.  Stir constantly to avoid burning.  The sauce will be on the thick side.  Add the white wine.  (I used a sweet Muscadine that is common in this area but any moderately sweet wine will do).  Add the jelly and stir until the mixture is smooth and creamy. 

Add the sausage and veggies back into the sauce and toss to cover all of the mixture with the cream sauce. Season the sauce with the smoked sea salt before serving.

This recipe could easily feed six if served with other sides.  I made a brown rice dish that was the perfect compliment.  I will post that later.

Cooking Demo April 27 2013--3 Layer Savory-filled Puffs with a Sweet Potato Salsa

In my never ending search for new ideas for my cooking demos, I have been taking notes all winter of different ways to cook delicious dishes.  This was the debut for the season.  It tasted great! 

Sweet Potato Salsa

 

½ cup water

2 oz dry red wine 

2T olive oil

1 large sweet potato cubed in small ¼ inch pieces

1 medium onion chopped

1 sweet green pepper chopped

1 sweet yellow pepper chopped

½ teaspoon Cinnamon

½ teaspoon Ground Ginger

3 Tablespoons sugar

½ cup Stonewall Kitchens Spicy Corn Relish

¾ cups fresh strawberries sliced thin

Fresh cilantro

Add the sweet potatoes to a skillet with 2 T olive oil and sauté until lightly browned.  Add the water, red wine, peppers cinnamon, ginger and onion.  Cook until the liquid is absorbed then add the sugar, corn relish and strawberry slices and toss.  Garnish with some fresh cilantro and a strawberry and serve on lettuce leaves.

3 Layer Savory "Cream" puffs with Bearnaise Sauce

Puff recipe (Pâte à Choux)

1 cup flour

4 eggs

1 cup water

½ cup salted butter

Preheat oven to 425 degrees.

In a large pot, bring water and butter to a boil. Stir in flour until the mixture forms a ball. Using a mixer, beat in the eggs one at a time, mixing well after each. Drop by heaping tablespoonfuls onto an ungreased baking sheet.

Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

When the shells are cool, split by cutting off the top. Recipe makes 2 dozen 3” puffs.

Filling layers

Potato layer

~1 oz heavy cream

¼ teaspoon smoked sea salt

 1 large potato cut into pieces and boiled until soft.

 Drain the water and mash it with heavy cream and seasoned with the smoked sea salt.

2 oz dry red wine

Fresh Shaved beef slices

2T olive oil

2 of More than Gourmet’s individual packets of Bearnaise sauce heated in the microwave.

 

Meat layer

Add olive oil and shaved beef into a sauté pan and cook until browned.  Add the red wine and smoked salt and cook until the wine is reduced.

Vegetable layer

1 teaspoon Zhatar( a mixture of sesame seed, sumac,  thyme and salt)

½ cup shredded carrots

4 teaspoons chopped Garlic

Assembly

Cut the top off the puff.  Put 1 heaping tablespoon of potatoes in the bottom.  Add the same amount of beef then top it with the vegetable mixture.  Place the top back on and drizzle the Bearnaise sauce over the top.            Makes 10 filled puffs.

 

Red Quinoa and Squash Dish

Red Quinoa with black Beans and Squash

1 cup red Quinoa
3 cups Mushroom Essence Demi Glace from
         More than Gourmet

3 T Olive oil
3 lemon squashes ( scrapings from inside with seeds removed.)
2 oz dry red wine 1 large onion chopped fine
1/3 lb fresh Portobella Mushrooms chopped
1/2 lb green beans chopped
3T chopped garlic

Sauce:
2 T Brown Sugar
1/2 t curry powder ( I used mild but if you want the heat, go for it)
2T Mustard seeds
1 can black beans, rinsed
.


Boil the Quinoa in the vegetable broth until seeds burst and spirals pop out.

In a saute pan add 2T olive oil , onion, garlic,green beans,squash scrapings and mushrooms cook until tender.  Remove vegetables  from pan add 1T olive oil to pan heat then put curry powder, brown sugar and mustard seeds and red wine and cook until Mustard seeds pop.

Mix the black beans, vegetables into the Quinoa and add the curry mustard sauce.Can be served warm or cold.

Rice Pudding with a Zing

I have grown up with the traditional rice pudding cooked and or baked with a custard base.  I tried an experiment (my science background made me do it) and came up with this great tasting dessert.  It was finished in about 20 minutes and was very simple to make.

Rice Pudding with a Zing

 6 ripe peaches peeled and sliced
1 1/2 T butter
1/4 cup sugar
seeds from 1/2 of a vanilla bean ( if unavailable use 1t of extract)
1 8 oz package of cream cheese
1/2 cup of Stonewall Kitchen Cranberry Horseradish Sauce  (reserve 1T for garnish)
1 1/4 cup uncooked white rice


Cook the rice in 2 1/2 cups of water. Do not add salt to the water.
Set aside to cool.

Put the peaches and butter in a medium sauce pan and start to cook on low heat.  Stir to insure the butter doesn't burn.  Add the cream cheese and stir until the cheese is melted and the mixture is smooth.  Add the sugar, vanilla and the cranberry horseradish  sauce and continue to cook for another 10 minutes stirring to insure it doesn't stick and burn.  Fold the cooked and cooled rice into the mixture.  This can be served slightly warm or chilled if desired.  I used a dollop  of the cranberry sauce to decorate and a mint leaf would look great too.   Serve 6-8

London Broil and Egg Noodles with a Red Wine, Ginger and Raisin sauce

I know I have been doing heart healthy lately but this Saturday, I decided that we would throw caution to the wind and do beef.  I even made a dessert to go with it that had (heaven forbid) sugar in it. This was simple and easy and quick.

London Broil and Egg Noodles with a Red Wine, Ginger and Raisin sauce

Precook the London Broil in the oven at 425 deg for about 12 minutes per pound.  Collect the juices and set aside.

 Slice a medium onion and 3 med portoblello mushrooms and saute' in 1 T Olive oil
 add 2 T of the reserved meat juices and cook until evaporated.


 Add the following ingredients to a sauce pan and simmer until heated through and spices are mixed in.

1 11 oz container of More Than Gourmet Red Wine Sauce
1/3 cup balsamic vinegar
1/2 cup dry red wine
1/2 teaspoon Vietnamese cinnamon
2 tsp ground ginger
3/4 cup seedless raisins
dripping from the meat


Add the mushrooms and onions then pour over slices of beef and egg noodles.  Quick, easy and tasty.

Serves 4-6

First place winner

As Promised, here is the First Place winner from our Memorial Day Cook off

Thanks Nicole Jarosinski

Veggy Ragout over Cheese Polenta with Red Pepper Coulis

Based on Robert Irvine’s “‘V’ is for Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis”

Prep Time: 30 min

Cook Time: 40 min

Level: Intermediate

Serves: 6 to 8 servings

Ingredients

Red Pepper Coulis:

• 3 tablespoons cornstarch
• 1 1/2 cups vegetable broth
• 5 tablespoons butter
• 6oz jar roasted red bell peppers
• 1 clove garlic

Polenta:

• 2 cups vegetable stock
• 2 cups half and half
• 1 cup cornmeal
• 1 cup grated Parmesan
• Salt and pepper

Vegetable Ragout:

• 1/8 – 1/4 cup olive oil
• 1 onion, medium diced
• 2 cloves garlic, chopped
• 1 carrot, peeled and diced medium
• 1 zucchini, medium dice
• 1 yellow squash, medium dice
• 1 small eggplant, medium dice
• 3 tablespoons tomato paste
• 2 teaspoons chopped fresh thyme leaves
• 1/3 cup pitted black olives, cut in quarters
• Kosher salt
• Freshly ground black pepper
• 2 fresh roma tomatoes, diced
• 6 to 8 sprigs fresh basil

For the Coulis:

Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a sauté pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta.
For the Polenta:
Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in Parmesan, and season with pepper. (Since Parmesan is salty, add salt only if needed). Set aside in a warm place.
For the Ragout:
Heat oil in a sauté pan. Sauté onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften. Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes. Add olives and heat through. Season with salt and pepper, as needed. Remove from heat and stir in fresh tomato. Let sit to rest.
To plate:
Place cheese polenta onto serving plate, making a well in the center. Top with vegetable ragout in the center, and spoon red pepper coulis over top. Garnish with fresh basil.

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All Rights Reserved

Tialpia with Walnut Crusting and a Surpise Kale Dish

I try to go to the farmer's market to see what I can use at my cooking demos.  There wasn't a lot in season yet but I found a bargain on a floral arrangement buy using leaf lettuce in a copper bowl.  I added some roses from my garden and a few white daisies.  The best advantage of using what I did was that all of it was edible,  rose petals, white daisies and of course the greens.I used the display on the table when I served up the latest creations from my portable kitchen at the shop.

I have been on a campaign since my husband recently underwent Cardiac By-Pass surgery.  He has challenged me to cook foods that have enough flavor on their own that they don't need high fat or salt.  His words to me were, "So, can you make cardboard taste good?"  Any one who was a heavy salter can appreciate the need to give taste that makes a big impact but not always with heat.  Here is a talapia I made last Saturday that was well received by our customers who attend our regular Saturday cooking demo.  The Strawberry Chutney was a great topper for this.

Walnut Crusted Tilapia

1 cup walnuts ground or pounded fine

1 t Vietnamese cinnamon

3 large Basil leaves chopped fine

1 egg white

6 Tilapia fillets

Add 2 T water to the egg white in a shallow bowl and whip until blended.  Dry the fillet then dip it into the egg white.  Place the walnuts  and cinnamon in another shallow bowl, stir until mixed and press each side down into the nuts.  Place on foil covered pan sprayed or very lightly coat with olive oil.  Bake 10-15 minutes depending on the thickness of the fish at 375 degrees.  Serves 6

Serve alone or with the chutney recipe in another post here.

Nutrional values:  Sodium    25.5 mg,  27 mg Chol,  Saturated fats 1.2 grams.  It is important to note also the healthy Omega 3 oils that are in walnuts which are desired in a good diet.

I accompanied the fish with Kale.  A bad word to most people but I think I have redeemed the shunned vegetable.  This is very healthy but I need to note since I am cooking for a cardiac patient that leafy vegetables need to be avoided if you are on Coumadin as a blood thinner.  It is so high in vitamin K that it can interfere with your meds.

Surprise Kale 

1 large bundle of fresh kale

1 1.5 ounce More Than Gourmet Jus de Poillet Demi Glace pack

1 qt water

2 T healthy margarine or unhealthy butter

1T Splenda or sugar

1t Vietnamese cinnamon

2T Fennel Seeds 

Wash leaves, devein and remove the stems.  Add the water to a large sauce pan and bring to a boil then add the entire package of Demi Glace and the Sugar/Splenda.  Stir until the demi glace is dissolved.  Add the kale leaves cook at a simmer on low heat until leaves are wilted but not mushy, about 10-15 minutes.  In a separate pan melt the butter or margarine then stir in the fennel seeds and cinnamon. Toss the leaves in the mixture and serve hot. makes 8 (1/2 cup) servings.  

The demi Glace does have sodium and if you use salted butter you do add more but the sodium content per serving of the vegetable  is 131 mg for salted butter or 111 unsalted butter, Cholesterol 7.5 mg if using butter with 1.7 g saturated fat.    It is also important to read the labels on you margarine to insure the don't have transfats.  I was surprised to learn that some brands that tout themselves as a health alternative to butter are not really that healthy at all.