| Winter Foods Recipe Contest
, Post your recipe contest entry here:
Posted: 01-Dec-2006, 08:23 PM
Queen of Hel -...um, Argyll...
Group: Celtic Nation
Realm: Pittsburgh-ish, Pennsylvania
Ok. Got mine...this is based off of a Southern recipe, extant during the Civil War period (so it could be a bit older). Don't look at the fat and calories, you don't want to know. But it's *good*. Really good. I've made a few changes on top of the original redaction I did, to make it easier to cook in a real kitchen. Modern changes will be in parentheses. Enjoy!
As a note, most peanut soups that you run into (when you do run into them) are basically melted peanut butter with some cream and chicken stock in it to give it body. This is heavy and chunky at the same time, perfect for winter meals. I suggest cornbread with this, or a good heavy crusty bread.
1/4 lb. salt pork (replace with bacon, it's just as good if you can't find salt pork), cubed.
1 medium white onion, chopped
2 stalks celery, chopped
1 clove garlic, chopped fine
1/4 tsp each, ginger and paprika
1/8 tsp nutmeg
4 cups chicken stock (boullion just doesn't cut it, fortunately stock comes canned)
1 lb. tomatoes, blanched, peeled and chopped (one large can or two regular cans of plain diced tomatoes)
1 cup whipping cream, whipped hard
1/2 cup dry-roasted peanuts, ground fine
Cut up your meat and vegetables. Render the meat in your soup pot until most of the fat is out. Add onions, celery and garlic and stir till the onion is browned. This takes longer than you think, keep stirring. Once this is done, toss in all of your flour at once and blend it in, which takes a couple of minutes. Pour in your stock gradually while stirring constantly, then bring to a boil. Watch over it and wait till it thickens up a little, then reduce your heat to a low simmer. Add tomoatoes and spices at this time, then cover the pot and let it cook for about 15 minutes. Fold in your (whipped) cream and peanuts, kick it back to low and let it cook for another 15 minutes or so. Serve shortly thereafter, feeds about 6. Eight if you're being polite.
Posted: 08-Dec-2006, 01:56 AM
Group: Celtic Nation
This is my entry then. It's a recipe that has been passed in my family for three generations at least. I still think my granny fixed the best one of all. This recipes serves 4. So here we go:
PICHELSTEINER - Stew with vegetables
200 g/ 7 oz beef
150 g/ 5 oz pork
150 g/ 5 oz veal
150 g/ 5 oz mutton (optional for those who like it)
200 g/ 7 oz celery root, peeled and cubed
200 g/ 7 oz onion, diced
200 g/ 7 oz kohlrabi (optional, but it makes a great taste!), peeled and sliced
200 g/ 7 oz carrots, peeled and sliced
200 g/ 7 oz potatos, peeled and sliced
200 g/ 7 oz savoy cabbage, seperated into leaves
200 g/ 7 oz broussel sprouts (optional)
1 l / almost 2 pints vegetable brooth or beef stock
Cut the meat in 1 " cubes, sprinkle with salt and pepper.
I a large stew pan heat fat, add the meat and the diced onions and cook over moderate heat until meat is lightly browned and onions are deep yellow.
Now remove from the pan and start to make layers, one layer meat, next layer vegetable, next meat again etc. I prefer NOT to mix the vegetables but to make layers of only one sort of vegetables at a time.
You may sprinkle every layer with a pinch of salt and pepper but use it carefully.
Add boiling vegetable brooth or beef stock, cover and bring to boil, then reduce the heat and let simmer slowly for 1 1/2 to 2 hours.
Don't forget to check after a while that it doesn't burn, add a bit of water every now and then if necessary. Do NOT stir!
When the stew is done, sprinkle with a bit more salt and pepper (if necessary, depends on your individual taste) and serve.
Tip: Leftovers are great because the Pichelsteiner tastes even better after having been warmed again!
Good luck with the cooking; I hope you will like it - have a good appetite!
"Now here's my secret", said the fox, "it is very simple. It is only with ones heart that one can see clearly. What is essential is invisible to the eye."
("The Little Prince" by Antoine de Saint-Exupery)
"The soul would have no rainbow, if the eye had no tears."
(Native American Proverb)
Posted: 10-Dec-2006, 09:34 PM
Honored Clan Member
Group: Celtic Nation
| This is the hotpot recipe my mum and granny made and who know who else before.
1 Kg slice Sausage or 1 Kg Lamb, cut into thick slices or pieces.
1 Kg Potatoes, peeled and sliced
2 onions peeled and thinly sliced
4 or 5 carrots, peeled and thinly sliced
700 gm of Turnip, peeled and thinly sliced
25 gm flour
1 pint chicken or beef stock
Season the lamb with 1 teaspoon of salt & a good pinch of pepper, dust with the flour. Saute the onions in 15g of butter with little salt for 4-5mins . If using Lorn or sliced sausage, no more pepper would be needed at this point.
Put the sliced potatoes [roughly 2mm thick]. in a medium size bowl, add the remaining 25g melted butter, season with 1 teaspoon of salt and a pinch of white pepper, mix well.
Starting with the meat and ending with the potato, put alternate layers into a pot.
Pour stock over the lot, you won't need all of the pint of stock, just add about 1/4 and add more as you think it needs, don't want it soggy but not going dry either.
Put on medium heat on top of cooker until slightly boiling then simmer away for at least an 1 1/2 hours, the longer the more tastier, like most stews and mince its nicer the next day.
It's nice served with steamed cabbage or sprouts or just on its own.
I removed the second recipe from this post in accordence with the rules of the contest. It has been posted elsewhere in the forums so it would not be lost. The removed recipe can be found here : http://www.celticradio.net/php/forums/inde...ST&f=35&t=10014
This post has been edited by Shadows on 12-Dec-2006, 05:03 PM
Posted: 06-Jan-2007, 10:18 PM
Group: Celtic Nation
Realm: New York
| This is just purely humble, next to those others. Sekhmet, you make me want to come back as a stray dog in my next, and snuffle round yer door til you take pity and feed me.
This is just a spiffed up mac and cheese, but it hits the spot on a nasty sleety day like not much else -- I think it's the cheerful colors as well as the pure comfort index.
Right. So -- you'll need:
-1 lb pasta (I like medium shells, but it could be anything, even the tri-color mix)
-1/2 lb good sharp yellow cheddar, grated or crumbled
-1/2 lb piquant sausage (chorico works; even thickish pepperoni slices, quartered)
-1/2 cup half and half
-level tbsp all-purpose flour
-rounded tbsp butter (please don't use margarine )
-sliced or small whole mushrooms (fresh is better; canned will do). There are never enough mushrooms.
-1 each, small sweet red and green bell pepper, diced
-small can sliced black olives
-ground chipotle pepper and red cayenne
-fresh cilantro sprigs
Boil salted water in a pot and start your pasta.
In a little non-stick saute pan, saute sausage (skinned and crumbled) and the mushrooms, peppers and olives. The sausage will soon let off enough fat to not need sauteeing oil. Drain off fat and vegetable fluid; let rest.
In a thick bottom saucepan, make a roux with the butter and flour (stir gently til golden; gently add a little half and half at a time, til you have a lovely white sauce). Add the crumbled cheese a little at a time, stirring in. I likes a wire whisk for this -- others like a rubber paddle or wooden spoon. The cheese should be sharp to make sure it's aged -- that way the cheese sauce won't be rubbery. When it's smooth and almost sauce, add ground chipotle and cayenne to taste and stir in. Keep warm on very low heat. (And that's how easy cheese sauce is )
When pasta is firm-cooked and drained, toss in the sausage and peppers, olives and mushrooms. If the timing wasn't perfect and the sauce got a little skin on it, no big deal -- reheat very gently, stirring often, with a little more half and half to get smooth again.
Fold sauce gently into the pasta and sausage mix. Turn it into a deep baking dish and bake at 350 for 30 minutes. You can also "finish" it with a bit more of the sausage mixture -- make extra -- and some more crumbled cheddar on top, and run it under the broiler for a minute. Garnish with cilantro and serve. You think it will serve six, but really more like four, if it was cold and nasty out (three, if you were shovelling snow).
This needs either beer or a light red wine, I think, and a good bitter-green salad with minced scallion in it. To push up the comfort index and really feel 10 years old again, have a brownie or oatmeal cookies with vanilla ice cream for dessert.
Posted: 13-Feb-2007, 08:13 PM
Group: Celtic Nation
This is a soup recipe of mine, I hope everyone enjoys, it's paired with a muffin recipe that I will enclose, but doesn't need to be submitted to the contest if necessary.
2 lbs of yukon potatoes, half-skinned (just run a peeler across them quickly, but don't take all the skins off.), cubed small.
1/2 head of cabbage, shredded.
3 leeks, the greens removed and the whites coarsely chopped (the greens can be used if you REALLY want)
3 cloves of garlic, peeled, & either chopped finely, or minced, your preference.
1 sweet onion, peeled and chopped coarsely.
Scallions (however much you wish, but not TOO many) minced.
1&1/2 sticks of butter (NO MARGARINE!), split into 3 parts (1/2, 1/2, & 1/2).
1&1/2 Tbp of white flour
1/2 tsp each of dried (or fresh) thyme, parsley, & rosemary
2 Tbp salt.
Pepper to taste.
1 qt. of water or vegetable stock (doesn't really taste right with chicken stock, but if you like it, go ahead).
1 pt. of light cream or half-&-half.
Melt 1/2 stick of butter in a soup pot or dutch oven over medium heat. Add the chopped leeks, onion, garlic, scallion, (no cabbage yet!) and saute until soft and golden.
Add the spices (but not the salt & pepper), with a tiny bit of water (about 1/4 a cup) and cover for 2 minutes. Stir to make sure nothing has stuck or burnt, and add the next 1/2 stick of butter, as well as the flour. Start stirring with a wisk until the flour is well-incorporated, add another 1/4 cup of water (make sure that the pot is nice and hot, bring the temp up a little if need be). Add the cubed potatoes, stir them well for 30 seconds to coat them, and cover for another 2-3 minutes, making sure that they don't stick or burn. Add the 1 qt of water and bring to a boil. Salt & pepper everything. Bring down the heat to a simmer and add the cream. Taste and make sure it doesn't need any more salt or pepper. Cover and simmer on a medium-low heat for half-hour until the potatoes are mashable. Take a hand masher and coasely run it through the soup in the pot, smashing some of the potatoes and leaving some of the others for texture. Turn the soup down to low heat and keep covered, but stir from time to time to prevent burning.
In the meanwhile...
Take the shredded half head of cabbage and drop it in a pot of boiling, well-salted water (make sure it's at a rolling boil!). Boil until JUST done, i.e. still green, and isn't smelling like gym-socks. Drain the cabbage from the water, and take the other 1/2 stick of butter, melt it in a pan on medium-high heat, and saute the cabbage in the butter, making sure it does not become overcooked or burnt. Drain off any of the excess butter into the soup if you wish, and put the cabbage in a large bowl.
Serve the soup with the sauteed cabbage on top (don't mix into the soup-pot), and enjoy!
Second recipe posted deleted as per contest rules.
You may post the deleted recipe in our general recipe sections.
This post has been edited by Shadows on 14-Feb-2007, 02:44 PM
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