Posts Tagged ‘melomel

01
Feb
20

Eggplant something or other (moussaka)

I found I did get the basis of this recipe from a WP blog  Mostly Greek Eggplant Mousskasa , Eggplant Moussaka    after a search for eggplant recipes.

The eggplant is my fav meal, and at times better than the chicken or beef or used as a filler with meat.  So here we go.

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I used ground pork instead of beef

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I stuck with the cinnamon spice for the Greek style taste of the tomato sauce

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some canned diced tomato for the suace

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a bit of melomel replaces the wine

process the tomato sauce

salt and let sit for while to draw out some water, test fit in the baking dish

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brush with olive oil, broil till browned, both sides

make the bechamel sauce

into the baking dish

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add the tomato sauce

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top with the bechamel and some grated parmensan, bake.

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after baking, let cool a bit.

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excellent flavor the eggplant, tomato sauce and bechamel compliment each other

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not overly watery or runny, just right, perhaps a glass of wine and a chunk of fresh bread.

 

 

 

 

 

25
Feb
18

Chicken livers in mushroom port sauce

Chicken, beef , lamb and pork the main choices for meat when shopping with sometimes other choices, like duck etc. Organ meat usually is not the main choice but this recipe and that fact that the market had chicken livers available made it happen. The livers can be prepared in a variety of ways here sautéed.

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Prepped up and ready to go , this meal only takes about 10 minutes to prepare.

you’ll need

  • 1 lb chicken livers
  • 1 tbl olive oil
  • 2 tbl unsalted butter
  • 3/4 each salt and freshly ground pepper

The livers featured in the recipe From Jacque Pepin are mostly large like they came from a butcher, those I have are not as large, smaller pieces and are purchased in a container from the market.

With the olive oil and the butter saute the livers with the salt and pepper about 1 minute per side….( The prep of cutting the livers in half and removing the sinews really didn’t apply for the livers I had.)….IMG_4390 Remove from pan and set aside.

now to the pan add….

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  • 2 cups diced mushrooms (I used reconstituted dried mushrooms; porcini)
  • 1/3 cup chopped shllots
  • 1/3 cup coursley cut scallions
  • 1 tbl chopped garlic

cook over high heat (this can vary with the power of you burner on your stove and the pan you are using, if i follow most recipes times on high heat the contents will be burned) for about 3 minutes.

now add…..IMG_4393

  • 1/3 cup dried cranberries
  • 1/3 cup port wine (I used melomel mead which is usually the only type of wine product I have)
  • 1/3 cup stock, chicken or what ever

bring to a boil for about 1 and 1/2 minutes add:

  • 2 tbl ketchup

mix it in well

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return the liver to the skillet and bring back to the boil then serve.

Serve with some prepared rice, noodle would also be a good accompaniment.

If you like a gravy type meaty dish, this is very savory considering the amount of liver is only one lb the mushrooms add a considerable amount of flavor. Another container of livers in the fridge for a re PETE  since they were marked down in price for a quick sale (not a big seller in the market ! I guess). But sometimes you would also pay qute a bit if you want the high quality type mushrooms.

Serves 4 for lunch type dinner.

 

31
Dec
17

Braised Sausages with Broccoli and Peppers

Her’s a recipe from a TV series , Nick Stellino, on PBS it varies slightly from the broadcast version very tasty results.

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  • sausages, sweet or spicy 1 and 1/2 pounds
  • 3 tablespoons extra version olive oil
  • 4 garlic cloves +- your taste, thick slice
  • 1 red onion, medium dice
  • 2 red pepper dice
  • 1/4 teaspoon red pepper flakes +- you taste
  • 1/2 white wine (or melomel which is what I had on hand)
  • 3/4 pound broccoli florets, 1 inch pieces
  • 1 and 1/2 cups chicken stock
  • 3 tablespoons softened butter
  • 3 tablespoons pecorino or romano cheese

Ingredients in place, there is about a 30 minutes simmer finishing the recipe so it won’t be quite as fast as an oriental dish. I’m a bit shy on the sausage 1 and 1/4 pound is what the package from the market was.

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Not covered on the broadcast version, how to make salsicciotti, small sausages which are more presentable per serving. Pinch the sausage mid way and twist so the casing causes you to have smaller sausages, then cut where the twist is so you get mini sausages.

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Going for the typical braising technic, start with the hot olive oil ,medium heat, then add the sausage, roll them to brown on all sides, just 2 to 3 minutes, remove from pan to set aside.

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In the sausage infused hot oil start the garlic to brown at the edges just a minute or two.

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Add the onion and the red pepper cook 2 to 3 minutes. Then add the red pepper flakes.

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Return the sausages to the pan, and stir 2 or 3 minutes.

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Add the wine and you guessed it ! stir for 2 to 3 minutes.

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Add the broccoli, (since I had some cauliflower I threw that in as well)

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…….and stir 2 to 3 minutes (you knew that!)

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Getting towards the end, add the chicken stock, stir to distribute sauce and components boil and reduce heat and simmer, 30 to 35 minutes. I mistakenly covered the pan, the idea is to simmer uncovered to reduce the sauce. I uncovered later and simmered to a finish and drained some of the sauce before serving.  One final step is to go off heat, add the butter and cheese and stir to incorporate.

Now what would be an accompaniment to this dish?

OK ! get out the pasta maker and some dough made beforehand, roll and process for spaghetti type noodle.

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Have you serving plates in a slightly warm oven, boil enough of the pasta for a serving, with large slotted spoon, drain, arrange on plate and top with 2 sausage with the veggie mixture, anoint with the sauce and serve your guest or place the pan on the table with the pasta family style.

 

 




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