•November 13, 2015 • 2 Comments
1 pound sweet Italian sausage
⅓ cup fresh cranberries, chopped
1 cup grated sharp white cheddar
2 tablespoons minced shallots
1 tablespoon dijon mustard
1 teaspoon baking powder
½ cup whole wheat white flour
salt & pepper to taste
Preheat the oven to 350 degree and line a baking sheet with foil.
Combine all the ingredients in a large bowl and mix together with a spatula or your hands until the ingredients fully incorporated.
Roll the mixture into balls and place on the baking sheet.
Bake for 25 minutes.
Serve with cranberry sauce for dipping.
•November 11, 2015 • 1 Comment
This dish has finally converted my lobster-wary husband.
2 large russet potatoes, peeled and chopped into large chunks
2 small lobster tails or 1 large
1 stick of butter
1/2 cup heavy cream
5 cloves garlic
Melt the stick of butter in a saucepan on low heat with the garlic and shallot for 20 minutes to infuse the butter. The butter will be used to cook the lobster and then added back into the potatoes.
Bring a pot of water (large enough for the potatoes) to a boil and drop in the lobster tails for 1 minute, then remove and put under cold running water for a few seconds. This quick blanch makes it easy to remove the meat from the shell. Twist the tip of the tail off and pry the sides of the shell open to remove the meat. Roughly chop it. It still should still be raw in the center.
Add the lobster into the butter infusion and bath it on low heat, letting the butter slowly poach the lobster meat for about 10 minutes.
Meanwhile, boil the potatoes in the pot of water for about 7 or 8 minutes until they’re just about to break apart. Mash them. Remove the lobster from the butter and add the cream, heating to almost boiling. Add the butter-cream mixture it into the potatoes and mix vigorously. Plate the potatoes and drop the lobster pieces on top. Garnish with chives or parsley.
•November 10, 2015 • 1 Comment
1 (2 1/2-pound) chicken, cut into 8 pieces
2 ribs celery, chopped
1 large onion, chopped
2 chicken bouillon cubes
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls.