Thursday, April 25, 2013


Albondigas is a traditional Mexican soup made in a variety of different ways.  This particular version uses the stock created when Pork Carnitas are prepared.  Start by chilling the stock and skimming off the fat.  Check it for seasonings and set aside.  By the way, a recipe for carnitas can be found here by searching under the pork recipes.
In a bowl, mix 1/2lb bulk sausage and 1/2lb ground beef.  Add an egg, 2t oregano, 1/4C raw rice, 2T chopped cilantro and salt and pepper to taste. Mix thoroughly and form into bite sized meat balls.  In order to eliminate most of the fat from the pork, simmer the meat balls for about 30 min.  This also cooks the rice.  We also added 1 chopped carrot for color.
The traditional recipe calles for diced potatoes but we had some left over noodles so we used them instead.  Add the meat balls and heat through.  Garnish with chopped cilantro and serve with warm tortillas.  The spices used to make the carnitas make a very different and delicious stock.


Wednesday, April 24, 2013

Risotto with Sausage and Ramps

Its spring again and time for ramps.  If you don't know them they are a green onion like vegetable available in the early spring in the north.  They have a  pretty strong onion-garlic like flavor.
Start by preparing the risotto.  If you have not made risotto before it is not difficult but requires patients.  Put 1C risotto in a sauce pan and saute it gently in 2T olive oil.  When it just begins to color start to add 3C stock about 1/4C at a time.  When the liquid is absorbed, add the next portion of stock.  Continue simmering gently and stirring until all the stock is incorporated and the risotto has a creamy consistency   You can finish it with 1/2C grated Parmesan cheese.  From this point there are many additions that can be made. This is one of them.  Saute 1/2 lb of bulk sausage until the pink color is gone.  Add 12 ramps that have been cleaned and chopped.  Saute until the ramps are tender and then add the mix to the risotto.  Delicious.


Saturday, April 20, 2013

Galantine of Chicken - Adapted from The Ploughman's lunch and the Miser's Feast

A Galantine is very much like a Pate`.  This one, char-acter-istic of the dish, can be served hot or as part of a cold picnic.
Combine 1C Canadian bacon and 1 lb of boneless, skinless chicken breast in a food processor.  Process until the meats become a course paste.  Combine the chicken mix with 1/2 lb mild bulk sausage, 1C unflavored bread crumbs, 1/2t dried sage, 1/2t ground mace, 1 egg and salt and pepper to taste.  Using your hands, mix thoroughly.  Grease a round 6C heatproof bowl and pack in the meat mixture tightly.  Smooth the surface because it will become the bottom when the dish is unmolded.  Cover with foil.  Put 1" of water in a large covered pot and bring to a boil.  Place the dish on a support which keeps it just above the water level.  Cover the pot and keep at a low simmer for about 2 hrs or until the meat reaches an internal temperature of 170 degrees.  Unmold the mixture and slice.  Garnish with chopped parsley.  We served ours hot with a crusty bread and creamed spinach as a side dish. Excellent hot or cold.

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