Sunday, December 14
Shrimp Bisque and Corn Scones (from Moosewood Restaurant Cooks at Home)
1lb small shelled shrimp
1c finely diced onions
1c shredded peeled apple
2T butter or vegetable oil
1T unbleached white flour
1 1/2 cups water or vegetable stock
1t fresh lemon juice
1 2-inch long piece lemon peel
1/8 - 1/4 t curry powder (depending on how potent your curry is -- start with a bit, add more to taste)
1 t chopped fresh dill (1/3 t dried)
1/4 t salt
1/4 t ground white pepper
2T dry white wine
thin lemon slices
Rinse shrimp, set aside.
In a covered saucepan, saute onions and apples in butter or oil for about 10 minutes. Sprinkle flour and cook, stirring, for a minute or two. Stir in water/stock, lemon juice, peel, curry, dill, salt, white pepper and wine. Simmer about 5 minutes until mixture thickens slightly. Add shrimp and half and half, simmer until shrimp turn pink.
Remove lemon peel.
Puree about 1/3 of soup in food processor or blender, then return to cooking pot.
Garnish with lemon.
1/4 c butter
1/2 c low fat milk
2T brown sugar
1/2 c cornmeal
1 1/2 c unbleached white flour
1/4 t salt
1t baking powder
1/4 c currants
(Karen's note: I'm not adding currants. Just because.)
Preheat oven to 375 degrees.
Melt butter in saucepan.
Pour milk in bowl and mix with brown sugar. Add melted butter.
In another bowl, combine cornmeal, flour, baking powder and salt.
Add liquid ingredients to flour mix. Stir until combined.
On floured surface, press dough into 8-inch circle about 1/2 inch thick. Slice into eighths. Separate wedges and place them on oiled baking sheet. Bake 15 - 20 minutes until puffed and golden.
Monday, December 15
Bacon and Cabbage soup (from Irish Farmers' Market cookbook)
It's an Irish cookbook, so the measurements were in grams and ounces. I've listed the ounces in the recipe, but I'm figuring I'll just eyeball everything, like I usually do with soup anyway. Just keep adding good stuff until the pot is full!
2 oz butter
3 1/2 oz diced bacon
4 1/2 oz potatoes, peeled and diced (Karen's note: I don't peel potatoes. Just because.)
2 garlic cloves, crushed
3 1/2 oz onions
10 fl oz hot stock (chicken or vegetable)
10 oz chopped fresh tomatoes (though I'm thinking I'll use canned since it's December and fresh tomatoes taste like straw)
10 oz cabbage, shredded
salt and pepper
Melt butter, stir in bacon, potatoes, garlic and onions (can you imagine this smell?). Cook about 10 minutes on medium heat, covered.
Add stock and tomatoes, bring to a boil. Add cabbage, reduce heat and cook for about 5 minutes until veggies are tender. Season with salt and pepper and serve with gorgeous bread.
Maybe have a Guinness with this. Just because.
Tuesday, December 16
After fabulous soup the last 2 nights, I'm planning on leftovers tonight.
Wednesday, December 17
This is my mom's recipe.
1 lb. ground beef (we'll use a mixture of ground beef and venison)
chopped onions and garlic -- plenty
salt and pepper
Brown the meat. Add in onions and garlic, cook until softened. Season with salt and pepper. Pour in catsup until moist, add about a tablespoon or so of mustard for tanginess. Simmer until thick.
Serve on hamburger buns.
If the mood strikes, eat a vegetable! Carrot sticks seem appropriate.
Thursday, December 18
Steak Sandwich with Carmelized Onions (this is adapted from The Irish Farmers' Market Cookbook's Malahide Market Steak Sandwich with Carmelised Onions)
4 T olive oil
1 medium onion, thinly sliced
1 medium red pepper, seeded and sliced
2 T brown sugar or honey
2 4-oz fillet steaks (but possibly venison -- the freezer's full!)
arugula/greens for dressing
salt and pepper
Heat oil, add onions and pepper, cover and simmer until soft. Stir in sugar/honey, turn up heat and cook, uncovered, stirring every few minutes, until they begin to carmelize.
Heat 1 T oil in another pan and cook steaks to desired doneness. Season with salt and pepper.
Grill bread until toasted. Remove and place on plate. Cover each slice with greens and a drizzle of olive oil. Slice steaks thinly and divide between sandwiches. Top with carmelized onions and peppers and serve.
Friday, December 19
Take out, baby!