Recipe: Turkey Pastrami and Root Vegetable Hash

I had a bunch of root vegetables in my fridge that just needed a good recipe to go with them.  I'm fond of "hashes" like corned beef hash & bubble and squeak and thought I'd give this a go.  I used turkey pastrami instead of corned beef or beef pastrami as I wanted a dish full of flavor, but not so full on the waistline.  The process is easy, it just takes some time to cook...

Ingredients:

3 large new or white potatoes, diced

5 large rutabagas, peeled and diced

2 large sweet potatoes, peeled and diced

4 large beets, peeled and diced

2 parsnips, peeled and diced

2 carrots, peeled and diced

1 large Vidalia onion, chopped

2 red jalapenos, finely chopped

1 1/3 lbs turkey pastrami, diced

2 tbsp Herbs de Provence

2 tbsp minced garlic

2 tsp ground cumin

1 tbsp brown sugar

1 tbsp sea salt

3 tbsp olive oil

Directions:

Preheat oven to 425 degrees. Place all of the peeled root vegetables into a large casserole dish. Add the Herbs de Provence, minced garlic, cumin, brown sugar, sea salt, and all but 1/2 tbsp of the olive oil. Mix thoroughly with a large spoon. Place into the oven, covered, for 35 mins then remove the cover for 10 additional minutes to allow the vegetables to start browning.

In a large skillet, heat the remaining 1/2 tbsp of olive oil over medium-high heat. Add the jalapenos, onion, and turkey pastrami. Cover, and cook until the onions start to become translucent. Remove cover and continue cooking until most of the remaining liquid has cooked out. Add the whole mixture to the large casserole with the root vegetables in the oven and mix thoroughly. Re-cover and bake for an additional 15 minutes. Serve immediately (preferably with a poached or soft-fried egg on top :)).

Makes 10 servings.

Recipe: Shrimp, Potato, and Scallion Quiche

This quiche was absolutely freakin' amazing. This totally made my Sunday morning!

Ingredients:

5 eggs

1 cup of milk

1 tbsp unsalted butter

1 large potato, diced

1 habanero pepper, minced

1 1/2 tbsp minced garlic

2/3 lb of large shrimp, peeled, deveined, tails removed, diced

1 bunch of scallions, finely chopped (approximately 2/3 cup)

2/3 cup of lean ham, diced

1 1/2 tbsp fresh dill, finely chopped (or 1 1/2 tsp dried)

2 tsp Herbs de Provence

2 tsp salt

1 tsp black pepper

3 oz Gruyere cheese, shredded (approximately 1 cup)

1 pre-made pie crust (suitable for 9" Pyrex pie dish)

Directions:

Preheat oven to 375 degrees. In a large saute pan, melt the butter over medium heat. Add the diced potato, habanero pepper, and garlic. Cook, covered, stirring frequently until the potatoes soften and begin to brown. Add the shrimp and cook until the shrimp turns pink. Add the ham, scallions, Herbs de Provence, salt, pepper, and fresh dill. Mix thoroughly and cook for another 2 - 3 minutes. Roll pie crust out into a 9" Pyrex dish that's been coated lightly with cooking spray. Add ingredients from the saute pan into the crust and spread out evenly. Cover evenly with the shredded Gruyere. Whip the milk into the eggs in a mixing bowl. Pour the egg mixture into the crust over the other ingredients. Bake for 35 - 40 minutes until the top browns and a knife inserted into the center comes out clean.

Makes 8 servings.

Recipe: Bubble and Squeak

While definitely inspired by the British pub food staple, my version is just a bit healthier and has a lot more flavor and kick. Cook in a very deep and large cast iron skillet with a lid available for best results.

Ingredients:

5 large chicken apple or other chicken/turkey based sausage link (I use Trader Joe's Sweet Apple), diced
2 large russet potatoes, cubed
1 large or 2 small turnips, cubed
2 large leeks, finely chopped
6 small or 4 medium radishes, finely chopped (I used small French breakfast radishes)
1 head of savoy or other green cabbage, core removed, finely chopped
2 1/2 tbsp. minced garlic
2 tsp. Cajun seasoning (I use Emeril's)
1 tsp. ground white pepper
1 tsp. ground black pepper
1/2 tsp. cracked red pepper
1 1/2 tsp. fresh or 1/2 tsp. dried rosemary
2 sprigs fresh or 1/2 tsp. dried thyme
1/2 tsp. sea salt
1/2 stick unsalted butter
1 tbsp. canola or other neutral oil
1/3 cup chicken broth
1 tsp. of cornstarch, dissolved in water

Directions:

Put the potatoes and turnips in a large pot full of boiling water. Boil for 10 minutes to soften then drain and set aside.

Heat butter and oil in the skillet over medium-high heat. After butter is melted and sizzling, add the garlic and saute for about 4 minutes until fragrant. Add the diced sausage, cover, and cook until the sausages begin to brown, about 8 - 10 minutes. Add the radishes and leeks and saute until the leeks are soft, about another 5 - 6 minutes. Add the potatoes, turnips, cabbage, and all remaining spices to the skillet. Pour the chicken broth over the mixture. Re-cover and saute, stirring occasionally, until the cabbage is fully wilted and soft, approximately 10 - 15 minutes. Uncover, add the dissolved cornstarch, and continue mixing together until the mixture becomes quite stiff. Press the mixture down against the bottom of the skillet and allow to cook untouched. Cook until browned on the bottom, about another 7 - 8 minutes. Remove from heat and serve.

Makes 6 pub-sized portions.

Recipe: Roasted Curry Vegetable Soup

This was just so darn good, especially as the weather has gotten chilly around here...

Ingredients:

1 large rutabaga, peeled, cut into chunks

1 large russet potato, peeled, cut into chunks

1 large fennel bulb, fronds removed, cut into chunks

1 large cauliflower, separated into florets

1 large red bell pepper, cut into large chunks

1 large leek, ends removed, chopped finely

3 tbsp. minced garlic

3 tsp. curry powder

1 1/2 tsp. Chinese five spice powder

1 tsp. ground white pepper

1 tsp. ground cardamom

1 tsp. ground coriander

1 tsp. dried mint

1 tsp. celery salt

1 tsp. ground cumin

1/2 tsp. turmeric

1 tbsp. kosher salt

1 tbsp. ground black pepper

1/3 cup butter

1/4 cup olive oil

4 cups chicken or vegetable broth

1 cup heavy cream

1/2 cup dry vermouth

1/2 cup water

Directions:

Preheat oven to 350. Place chunked rutabaga, potato, fennel, cauliflower, and bell pepper into a large roasting pan. Drizzle 1/2 of the olive oil over the vegetables. Sprinkle evenly with the kosher salt and black pepper. Use a wooden spoon to mix the vegetables well and ensure they are coated evenly with olive oil. Roast the vegetables for 35 minutes.

In a large stock pot, melt the butter in the remaining olive oil over medium high heat. Add the leeks and garlic, cover, and saute for about 10 - 12 minutes, stirring occasionally. Add all the roasted vegetables to the stock pot. Add all of the remaining spices, chicken broth, heavy cream, and vermouth and stir well to combine. Raise heat to high and cook, uncovered, until boiling. Once boiling, reduce heat to medium-low and recover and simmer for about 25 minutes, stirring occasionally. Remove from heat. Using a hand blender, puree the soup until thick and creamy. Serve immediately.

Makes about 10 servings.

Recipe: Roasted Winter Squash Soup

The chill has set in... time for some full-on comfort. This was perfect for this winter evening.

Ingredients:

2 large russet potatoes, peeled, loosely chopped

1 large kubocha, acorn, or other winter squash - seeds removed, cut into wedges, skin on

1 1/2 cups of diced cured ham

4 cups chicken broth

1/2 cup dry vermouth

1/2 cup heavy cream

1/2 stick unsalted butter

2 tbsp. olive oil

1 1/2 cups chopped leeks

3 tbsp. minced garlic

2 tsp. white pepper

1 tsp. cayenne pepper

1 1/2 tsp. lemon zest

1 1/2 tbsp. Herbs de Provence

2 tbsp. coarse sea salt

Olive oil

Directions:

Preheat oven to 350. Place sliced squash onto a baking sheet and baste evenly with olive oil. Sprinkle 1/2 tbsp. sea salt evenly over the squash. Place into the oven. Place the potatoes into a pot and cover with water up to 1 inch above the potatoes. Put in 1/2 tbsp. of the salt. Bring water to a boil and then reduce to medium-high heat. Roast squash and boil potatoes for about 40 minutes.

In a large stock pot, melt the butter into the olive oil over medium high heat. Add the chopped leeks and garlic. Cover and sweat the leeks for about 7 - 8 minutes. Drain the potatoes and remove the rind from the squash with your hands (painful process, but very worth it). Mix the two together and mash vigorously with a potato masher. Remove cover from the soup pot and add the diced ham and dry vermouth. Re-cover and simmer for about 3 minutes. Add the chicken broth, heavy cream, all dry spices, and all of the potato and squash mash. Turn heat to high until boiling, then reduce to low heat and simmer uncovered for about 40 minutes, stirring occasionally. Soup will thicken as it cooks. Serve with a French baguette.

Makes 4 dinner servings.

Recipe: Tokyo Turnip and Potato Hash

I have not posted in a while, I know, but real work has kept me way too busy to be as creative as I generally am. But, today, I got more inspired. So here goes... it was excellent and the picture is of the finished product.

Ingredients:

6 small Tokyo turnips, diced, greens separated and cut in thirds (yes, you will use the greens in this recipe, too :))

1 large russet potato, diced

1 small sweet pepper, diced (I used a Flamingo pepper)

1 bunch of scallions, diced, green and white parts

4 strips of bacon, diced

2 tbsp. unsalted butter

1/2 tsp. cracked red pepper

1 tsp. celery salt

1/2 tsp. dried tarragon

1/2 tsp. dried thyme

2 tbsp. minced garlic

3 tbsp. grated parmesan cheese

Directions:

Boil a medium pot of water. Generously salt the water. Place the potatoes into the boiling water for about 5 - 6 minutes to blanch and soften. Drain, set aside.

Heat the bacon and butter over medium heat until the bacon is almost crisp, stirring frequently. Add the minced garlic and saute until the bacon is fully crisp. Add the turnips, sweet pepper, potato, scallions, and spices. Continue sauteing for about 8 - 10 minutes until the turnips soften. Place the turnip greens into the pan, cover, and allow the greens to wilt for about 3 - 4 minutes. Stir all the ingredients together fully, top with the parmesan cheese and mix together again, serve immediately.

Makes 2 entree or 4 side dish servings.

Recipe: Garlic-Lovers Pot Roast with Root Vegetables

Ingredients:

3 1/2 lb. chuck roast

2 1/2 cups of red wine

2 1/2 cups of beef stock

6 tbsp. minced garlic

1 large sweet onion, diced

2 tsp. sea salt

2 tsp. black pepper

2 tsp. cayenne pepper

2 tsp. dried ground sage

2 tsp. cumin

2 tsp. onion powder

2 tsp. garlic powder

2 tsp. dried oregano

2 tsp. dried basil

3 large carrots, diced

2 large beets, diced

4 large potatoes, diced

1/4 cup olive oil

2 - 3 tbsp. of Wondra flour

Directions:

You're going to need a large dutch oven and a large roasting pan. Preheat the oven to 325.

Mix the dry spices all together to make a spice rub. Use 1/2 of the rub to coat the roast on all sides. Lightly coat the bottom of a roasting pan with olive oil, throw in the diced carrots, beets, and potatoes, spray the vegetables on the top with cooking spray, and then sprinkle the remaining 1/2 of the spice rub over the vegetables. Place the remaining vegetable oil into the dutch oven and put the dutch oven on the stove over medium-high heat. Place the diced onion and garlic into the hot oil. Cook until the onion becomes translucent, stirring frequently, about 6 minutes. Place the roast in the hot oil with the onions and garlic and sear on all sides, about 2 - 3 minutes on each side. Add in the red wine and beef stock and stir it up. Put cover on the dutch oven and place into the oven for 3 - 3 1/2 hours.

Place the roasting pan with the vegetables into the oven separately with 1 hour of cooking time left. Once the roast is done, carefully take it out of the dutch oven (it'll be very tender!!!) and set aside. Skim any excess fat off the top. Place the dutch oven back on the stove over medium heat and add the Wondra flour. Stir frequently until a nice gravy forms. Turn off the heat, place the roast back into the gravy, and serve with the vegetables.

Makes 6 servings.

Recipe: Potato and Kale Hash

Ingredients:

1 bunch of kale
4 medium red potatoes
1 large sweet potato
6 thick slices of applewood smoked bacon
2 tbsp. of minced garlic
3 medium jalapeno peppers
1 large Vidalia onion

Directions:

Peel the potatoes. Bring a large pot of water up to boil and place the potatoes in it. Blanch the potatoes for about 8 minutes to soften. Use a grater to shred the potatoes and set aside.

Chop off the stiff stems of the kale. Using your hands, tear the kale leaves and remaining stems into smaller pieces and place into a colander. Dampen three paper towels with cold water and place the damp paper towels over the greens in the colander. Microwave the greens for 3 1/2 minutes to wilt.

Lightly dice the onion and jalapeno peppers. Add to a food processor with the garlic. Pulse until all ingredients are finely chopped and blended.

Dice bacon slices into small pieces. Cook in a large non-stick pan over medium-high heat until browned. Add the shredded potatoes and continue cooking for approximately 10 - 12 minutes, turning frequently. Add the kale and the onion/jalapeno/garlic mixture and continue cooking for another 5 - 6 minutes. Serve immediately.

Makes 6 servings.

Recipe(s): Simple Comforts

Last night I had a visitor, and we were really craving simple comfort food. Given the simplicity of these dishes, I don't really need to give them their own blog posts. I'm putting them here together: Herb and Garlic Roasted Chicken Breasts, Gorgonzola Smashed Potatoes, and Sauteed Swiss Chard. Enjoy!

Ingredients:

Herb and Garlic Roasted Chicken
2 lbs. bone-in, skin-on chicken breasts (approximately 4 half-breasts)
4 tbsp. unsalted butter
2 tbsp. minced garlic
2 tsp. herbs de Provence
1 tsp. black pepper
1/2 tsp. sea salt

Gorgonzola Smashed Potatoes
8 medium red potatoes
1 bunch chives, finely chopped
1 cup fat-free half-and-half
4 tbsp. unsalted butter
2 tsp. black pepper
2 tsp. sea salt
2 tbsp. minced garlic
4 oz. crumbled gorgonzola cheese (approx. 3/4 cup)

Sauteed Swiss Chard
2 bunches of swiss chard, cut or torn into large strips
4 pieces of lean bacon
1 tsp. cracked red pepper

Directions:

Preheat oven to 275 degrees. Place racks on lowest rungs in the oven. Melt 4 tbsp. of butter in a small saucepan on the stove. Add herbs de provence and garlic once butter is melted. Place chicken breasts skin up on a roasting rack inside a deep roasting pan. Coat the breasts with the salt and pepper. Using a pastry or BBQ brush, baste the outside of the chicken with the butter mixture. Cover the roasting pan with foil and place in the oven. Roast for 1 hr. 45 minutes, remove foil. Using the pastry/BBQ brush, baste the breasts with the juices and spices that have fallen to the bottom of the roasting pan. Place back in the oven for about 45 minutes until the skin is brown and slightly crisp.

Dice potatoes into 1 inch cubes (I always leave the skin on mine, but do what you like). Place the potatoes into a large pot with the minced garlic and salt. Pour in enough cold water to cover the potatoes plus 1/2 inch. Place on high heat. Once boiling, reduce heat to medium high and continue simmering for 25 - 30 minutes. Drain potatoes and put back into pot. Add half-and-half. Using a potato masher, smash the potatoes until they become creamy. Add the butter, chives, pepper, and gorgonzola. Mix with a wooden spoon until fully mixed and creamy.

Dice the bacon. Place into a large skillet over medium heat. Cook until bacon pieces are crisp. Take out all but 1 tbsp. of the bacon fat. Add the swiss chard and cracked red pepper. Saute, turning all the ingredients frequently, for about 7 - 9 minutes.

Chicken - Makes 4 servings.
Potatoes - Makes 6 servings.
Swiss Chard - Makes 4 servings.

Recipe: West Coast Pot Roast

Ingredients:

4 lb. lean beef chuck or rump roast
2 tbsp. canola or other neutral oil
2 tbsp. salt
2 tbsp. pepper
3 tbsp. minced garlic
2 tbsp. minced ginger
1 bunch cilantro, finely chopped
1 1/2 cups diced carrots
2 cups diced red potatoes
2 tbsp. Sriracha
1/2 cup soy sauce
2 cups of Zinfandel
1 cup beef broth
1 sweet red onion

Directions:

Pre-heat oven to 300 degrees. Finely chop the red onion by hand or in the food processor.

Generously coat all sides of the roast with the salt and pepper. Heat the oil in a dutch oven over medium high heat. Put in the seasoned roast and brown on all sides, about 3 - 4 minutes per side. Remove the dutch oven from the heat and take the roast out and set aside. Pour in the Zinfandel to deglaze the dutch oven, using a wooden spoon to scrape up any bit stuck to the bottom of the dutch oven. Add the remaining ingredients to the dutch oven. Put the roast back in the dutch oven and put the dutch oven into the oven.

Roast for about 3 1/2 to 4 hours until the roast is fork tender and just falls apart.

Makes 8 servings.

Recipe: Moussaka My Way

For those of you who have Greek heritage, please don't stone me for making this without a true bechamel sauce - I happen to be watching my waistline, so I chose to make a savory tomato sauce instead. Since I've had a tomato-based version in Greek restaurants before, I figure I can't be THAT far off ;)

Ingredients:

3/4 lb. lamb loin
1/2 lb. boneless, skinless chicken breast
1 1/2 cup(s) canned tomatoes
1 cup(s) canned tomato paste
2 tbsp unsalted butter
1 cup red wine
1 tbsp olive oil
2/3 cup(s) grated Parmesan cheese
1/2 cup of panko
1 large eggplant, peeled and sliced into 1/4 inch slices
2 large potatoes, sliced into 1/4 inch slices
1/2 cup fresh chives, chopped
1 cup fresh basil, chopped
1 tsp ground oregano
1 tsp dried thyme
2 tsp dried tarragon
1 tsp black pepper
1 tsp dried mint
1 tsp onion powder
1/2 tsp ground nutmeg
Salt

Directions:

Preheat oven to 350. Coat a 9x13 casserole dish with cooking spray.

Place peeled and sliced eggplant into a colander and coat with salt, allow to drain for 30 mins. to 1 hour.

Cut the lamb loin and chicken breast into 1/4 inch cubes. Melt the butter in a large saucepan. Place the lamb pieces into the saucepan and cook until cooked through, stirring frequently, about 10 minutes. Add the chicken and continue cooking for about 5 - 6 minutes. Add the red wine to deglaze the pan. Add in the chives, basil, oregano, thyme, tarragon, pepper, mint, and onion powder. Stir in the tomatoes and tomato paste. Lower heat to low to keep warm. Sauce should be the consistency of a thick pasta sauce.

In a non-stick skillet, heat the olive oil over medium-high heat. Saute the eggplant slices for about 1 minute on each side. Line the bottom of the casserole dish with the eggplant. Top with 1/2 of the tomato sauce mixture and 1/2 of the parmesan cheese. Use the sliced potatoes to make the next layer, top with the remaining tomato sauce mixture and parmesan cheese and sprinkle the panko over the top. Place in the oven and bake for 45 minutes.

Makes 6 servings.

Recipe: Shrimp and Crab Gratin

This dish is just absolutely decadent... I made it last night for friends of mine who were over for some wine and chit-chat. Everyone loved all the dishes I made, but this one was their favorite...

Ingredients

1 lb. of large shrimp, peeled and deveined
1 lb. of lump crab meat (dungeness crab is the best! :))
3 cups of diced white potatoes
3 cups of diced parsnips
2/3 cup of fresh parsley, loosely chopped
1/4 cup of fresh chives, chopped
2 1/2 cups of Gruyere cheese, shredded
1 1/2 cups of Parmesan cheese, shredded
2/3 cups of bread crumbs
2 cups of heavy cream
1 stick of unsalted butter
3 teaspoons of salt
2 teaspoons of black pepper
3 tablespoons of all-purpose flour

Directions

Preheat oven to 400 degrees. Spray a large casserole dish with cooking spray to coat. Put the potatoes and parsnips in a layer on the bottom of the dish. Sprinkle the parsley and chives over the vegetables. Place the shrimp and crab meat over the vegetables in an even layer.

In a large saucepan over medium heat, melt the butter into the heavy cream. Add the salt and pepper. Add the Gruyere cheese to the cream mixture and whisk until the cheese fully melts. Whisk in the all-purpose flour. Remove the mixture from the heat and pour it all over the other ingredients in the casserole dish. Sprinkle the bread crumbs in an even layer over the top. Place the casserole in the oven and bake for 30 minutes. After 30 minutes, sprinkle the Parmesan cheese evenly over the casserole and return to the oven. Bake for an additional 15 minutes or until the Parmesan layer on top is nice and browned. Remove from the oven and let set for a couple of minutes before serving.

Makes 8 servings.