Recipes

This is my collection of recipes – some I have made myself and other’s I have borrowed/adapted from someone else.

Please enjoy!

 

BraisedRabbit

Rabbit

Adapted from Simply Recipes

Ingredients:

  • 1 rabbit – about 3 pounds, cut into serving pieces (I get my butcher to cut it up for me)
  • Salt
  • 4 tablespoons butter
  • 2 large shallots, chopped
  • 1 1/2 cups of white wine
  • 1/2 cup water
  • 1/2 cup whole grain mustard
  • 1 teaspoon fresh thyme
  • 4 sprigs of fresh thyme
  • 1/2 cup heavy cream

Take out your rabbit 30 minutes prior to cooking – you want your rabbit to be at room temperature. Put salt and pepper on your rabbit.

Melt the butter in a pan and brown the rabbit – about 4 minutes on each side. You might want to do this in batches – you don’t want to crowd the pan! Once the rabbit has browned, remove from the pan and put into a bowl. Sauté the shallots until golden brown and fragrant.

Add the white wine to the pan, scraping the brown bits from the bottom of the pan (makes it more flavorful!) Add the mustard, thyme, and water. Bring to a boil. At this point, taste the sauce and add more salt and pepper if needed.

Add the rabbit pieces to the pan – coat the rabbit with the sauce. Drop the heat to medium/low and cover for 45 minutes. You want the meat to be super tender and basically fall off the bone. You might need to extend the time to 1 hour, but not much more. Wild rabbits sometimes need more time.

When the rabbit is done, remove the rabbit and place on a heated platter. Turn the heat back up to reduce the sauce about half. Turn off the heat and add the cream. Stir to combine. Pour sauce over the rabbit and serve.

With side dishes and a 3.3 pound rabbit, I was able to feed 6 people. We also served burrata with some bread.

My soul was extremely happy that night. Warmed by wonderful food and great company.

 

 

ChickenTortillaSoup

Ingredients

• 1 onion – chopped
• 5 cloves of garlic – minced
• 1 jalapeño
• 2 ears of fresh corn (white or yellow) – cut off of cobs, but save the cobs for later!
• 2-3 chicken thighs or 2 breasts – cut into cubes or shredded
• 1 28oz can of diced tomatoes
• 2 cans of black beans – drained
• 2 cans of pinto beans – drained
• 3-4 cups of chicken or vegetable stock (depending on how soupy you like it. I prefer mine more like a stew)
Salt and Pepper
4 TBSP Olive Oil

Garnish
• Handful of cilantro – chopped
• 1 package of cheddar cheese
• Sour cream or plain greek yogurt
• Tortilla chips

1Cilantro2BeansTomatoes3GarnishTortillaSoup

Salt and pepper the chicken and then brown the chicken in the bottom of a pot with some olive oil. Cook through and lightly browned. You might need to cook the chicken in separate batches to brown it properly. Once cooked, take out the chicken and put it in a separate bowl. Sauté the onion, garlic and jalapeño in the same pot with a little more olive oil and salt. Cook until fragrant and golden brown – about 8 minutes. Add the chicken back to the pot along with the can of tomatoes, pinto beans, black beans, corn AND the 2 corn cobs. Do a quick stir – then add the stock to the pot. Stir again. Adjust the salt and pepper to your liking. Bring to a boil and then lower the heat and simmer for about 25 minutes. Stirring occasionally.

You can serve this soup multiple ways. I like to serve my soup with a dollop of sour cream, a handful of cheese, and a big crumble of tortilla chips on top with some cilantro. I don’t make my bowl that soupy – but you can add more of the broth to your bowl if you want. I have also had this soup with out the garnishes and it is also fantastic. This makes SO MUCH SOUP! But it keeps nicely and you can always freeze it for a quick weekday meal down the road.

I hope you enjoy this. I love this soup and I hope you do too.

Thank you for your support!!

NectarineAlmondGaletteTitle
NectarineGalette

Adapted from Sprouted Kitchen

This was the first time I had ever made a galette before… and I think I’ve found my new favorite dessert to make! This was relatively easy… and you can put any kind of fruit inside! I decided to put some beautifully sweet nectarines inside, with some figs on top. Next time I make this – I am going to leave out the figs. They were ok… didn’t add much to the dessert.

I served this with some Berkeley Bowl vanilla ice cream and some Dave’s Gourmet Ginger Peach hot sauce. Next time I think I will put the hot sauce on it all! It added a little more sweetness and a bit of heat – which was the perfect combo for this dessert.

The wonderful thing about galettes is that you can add any kind of fruit you want – plums, grapes, strawberries, cherries… you could even make a savory galette with tomatoes. The combinations are endless.

Enjoy!

  • 3/4 cup unbleached all purpose flour
  • 1/2 cup spelt flour
  • 1 Tbsp. natural cane sugar
  • 1/2 tsp. sea salt
  • 4 oz. / 1 stick cold unsalted butter, cut in cubes
  • 2 tsp. lemon juice
  • 2 Tbsp. yogurt (I used goat yogurt, use what you have)
  • 1/2 tsp. almond extract
  • 3 Tbsp. ice water
  • 4 ripe, almost over ripe, nectarines
  • pinch of salt
  • 2 tsp. of fresh orange juice
  • 1 Tbsp. unbleached all purpose flour
  • 1/4 tsp. fresh grated nutmeg
  • 1/3 cup muscavado or natural cane sugar
  • 1 egg
  • splash of water
  • turbinado sugar, optional
  • 1 cup toasted almonds, chopped
  • vanilla bean ice cream, for serving

Combine the first 4 ingredients. Then work in the cold butter into the flower mixture with your hands. Work it until the butter is the size of small peas. In a small bowl mix the lemon juice, yogurt, extract and water together. Then add it to the flour-butter bowl – mix with your hands… be sure not to over mix! Shape the dough into a ball and wrap with plastic. Chill for about an hour in the fridge.

Preheat oven to 400˚. Line a baking sheet with parchment paper. Slice the nectarines – about a 1/4 inch thick. Put the slices in a mixing bowl and add salt, orange juice, flour, nutmeg and muscavado and stir to combine.

When the dough is ready, lightly flour your working surface and roll out to about 12″ round. Transfer the dough to the baking sheet. Add the nectarine mixture in the middle – making sure you have about 2″ border of dough. Fold the dough towards the center – pleat the dough so it sticks together when baking. Also, don’t make the folds too thick.

Mix the egg and water together and brush onto the dough using a brush. Sprinkle some turbinado sugar on top. Bake for 40-45 minutes. Cooking times vary on your oven. When the galette is done, remove from oven and transfer to a wire rack to cool before serving. Serve with some vanilla ice cream and a sprinkle of some toasted almonds.

Serves between 4-6.

Header
Kabocha Squash Tortellini

Filling:
1 roasted kabocha squash
8 oz of herbed goat cheese (I like this one)
1/2 cup heavy whipping cream (add more to make it more creamy)
Salt and Pepper to taste

Pasta Wrap:
1 package of wonton wrappers
2 egg whites

Sauce:
8 oz chanterelle mushrooms, roughly chopped
1 small-med shallot, chopped
4 garlic cloves, minced
1/2 cup heavy whipping cream
Salt and Pepper to taste

Roast the squash until soft at 450˚ for about 30-40 minutes – depending on how big the squash is. When the squash is done cooking and cool enough to touch, mix all filling ingredients in a food processor until smooth. You can add more cream if you want it smoother. Adjust salt and pepper to taste.

Place wonton wrappers in front of you, like a diamond. Place a small spoonful of the squash mixture in the middle of the wonton wrapper. With a brush, put the egg white wash along the edges to seal. Fold wonton wrapper up from the bottom to form a triangle. Make sure all air bubbles are out so the filling doesn’t come out when cooking. Then take the outside corners and fold inward – on top of each other. Seal with egg whites. Basically fold like tortellini. Place the tortellini on a cookie sheet – not touching one another.

Cook the tortellini for 60 seconds in boiling water. Be sure when you take them out to put them back on the cookie sheet and don’t overlap the pasta! They will stick to each other and cause problems.

To make the sauce:
Cook mushrooms for about 5 minutes – until fragrant. Add shallots, garlic and salt. Cook until golden. Add cream and cook for about 4 minutes, stirring and making sure the cream doesn’t curdle. Adjust salt and pepper to taste.

This recipe make made a ton for me – so I froze the rest. Only cook the amount you will eat. If you have any questions, please let me know in the comments below!

Happy Cooking!

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