Roast Pork with Rosemary

This roast pork recipe is such a breeze...simply season and stick it in a hot oven and you're done.  We usually buy a large pork loin and portion it into meal-sized chunks and put the extras in the freezer.  This method also works really well with a bone-in rack of pork if you can find one.

Roast Pork

2-3 lb pork loin

olive oil

rosemary

salt and pepper

Preheat oven to 400 degrees.  Season pork with rosemary salt and pepper.  Drizzle with a bit of olive oil and place on a sheet pan.  Insert a digital meat thermometer if you have one or have a regular meat thermometer handy for later.  Roast meat for about 40-50 minutes or until internal temperature reads 155 degrees and then remove from oven and tent with aluminum foil for 10 minutes.  If you have a regular meat thermometer start checking the internal temp around the 35 minute mark depending on the size of your roast.  Transfer to a cutting board and slice.

Lamb Stew with Chick Peas

I'm calling this Lamb Stew, since it is braised meat with lots of veggies cooked in tomatoes, but it is not thick like the traditional stew most of us know.  In our home we always serve it over a stove-top version of my arabic rice, but I'm sure you could have a bowl of it with a hunk of bread and be completely satisfied.
It is a very flexible dish, and I honestly don't believe I have ever made it with the same combination of vegetables.  It also doesn't really matter which cut of meat you have since a lamb shoulder, shank, chuck roast, or any other cheap bone in cut would really work for braising.

Lamb Stew

3-4 lbs bone in roast/shoulder meat
1 large onion, peeled and sliced
4-5 carrots, peeled and cut into 2 inch pieces
3 stalks celery, cut into 2 inch pieces
1 large (28 oz) can whole peeled tomatoes
1 can Chick Peas, drained and rinsed
1 large zucchini,  cut into a large dice
salt and pepper
fresh thyme
olive oil
Season meat on all sides with salt and pepper.  Heat a large dutch oven over medium heat and add a bit of olive oil and the seasoned meat.  Brown meat on both sides, try not to turn or flip the meat too much.      Add the onions and celery, stir to combine.  Carefully hand crush the tomatoes into the pot.  Add a little water (1/2 - 1 cup) if necessary and season with a couple teaspoons of thyme, a bit more salt, and pepper.  Bring to a boil and then reduce heat and simmer for about 3 1/2 hours or until meat is tender and pulls away from the bone.  Add carrots and simmer for for another 20-30 minutes.  Finally add the can of chick peas and the zucchini and simmer until tender, about 10 minutes.
Sometimes I remove the meat and debone it and then reintroduce it to the pot and other times I serve it over rice and let everyone pick the meat off of the bones.

Potatoes, spinach, yellow squash, okra, and eggplant are other tasty additions.  We like our veggies barely fork tender, but if you like them more well done simply add them earlier on than I did and let them cook until your liking.

Malfouf - Middle Eastern Stuffed Cabbage

Malfouf is a Middle Eastern Stuffed Cabbage Roll that is stuffed with a mixture of rice, meat, and spices and then cooked with lots of lemon and garlic.  It is another family favorite in our house and the kids gobble it up and ask for seconds which justifies the amount of time it takes to make this dish.  Set aside an afternoon and give this a try, just promise me that you'll serve it with a generous squeeze of fresh lemon on top, it makes all the difference in the world!

Malfouf
1 large head of cabbage
1 pound minced beef or lamb (this version was made with minced venison and was equally as tasty, and much leaner than a traditional filling.  You can also used ground beef in a pinch.)
1 cup rice, washed and drained of water
3 lemons, juiced (More lemons for serving)
2 heads garlic, sliced thinly
1 tsp cinnamon
1/2 tsp. allspice
1/2 tsp cumin
1 T olive oil
1 1/2 tsp salt

Fill a large pot 2/3 of the way with water and bring to a low boil.  Cut the core out of the cabbage and place entire head of cabbage in boiling water.  Boil for about 5 minutes and then carefully remove each leaf as it loosens.  I often use a fork and a pair of tongs to gently peel each leaf off and place it on a sheet pan to cool.  Do not try to force the leaves apart or they will tear, simply leave them to boil for another minute or two and then try again.

While cabbage is cooling, mix meat, rice, spices, and 1/2 tsp salt in a bowl.  Set aside.  Take the cooled cabbage leaves and cut the thickest part of the stem out.   I use kitchen shears and cut a V shape removing the tough vein out of each leaf.  Use the three largest, most outer leaves and line the bottom of a heavy dutch oven with them(I often throw in the smallest pieces as well).

Spread 1-2 tablespoons of the meat mixture on the edge of a cabbage leaf( start with the darkest leaves).   Roll each leaf, folding the edges over, around the meat and line the rolls carefully in the dutch oven or large pot.  Continue until you run out of meat or cabbage.  You should end up with 3-4 layers of rolls.

Next heat olive oil in a sauté pan and fry garlic until golden and then dump on top of cabbage rolls.  Mix 3 1/2 cups of water with lemon juice and 1 teaspoon of salt.  Pour over garlic and cabbage.

Carefully rotate pot around to saturate all of the rolls and then bring up to a boil and then reduce to a low simmer for 1 1/2 hours until rice is fully cooked and no longer crunchy.  Also, check occasionally to make sure there is still enough liquid left, do not let it get dry and feel free to add a little water if necessary.  Serve with lemon wedges.

Kafta - Middle Eastern "Meatball"

Kafta (or Kofta) is a Middle Eastern meatball.  It is a highly seasoned ground meat mixture that can be shaped in a variety of ways including round meatballs, football shaped spheres, or molded onto skewers.  It can be eaten atop a plate of rice, with hummus, tabbouleh, plain yogurt, or tzatziki sauce.  It can also be wrapped in thin pita like a burrito or  in a traditional pita as a sandwich.  It is delicious and we always look forward to it at our house.  This time I made a very untraditional venison version that was very tasty, but feel free to use more available meats like ground beef or lamb.  I served mine with a mixture of tomatoes, cucumbers, onions, parsley, and a plain yogurt sauce.  The kids always like to eat the meatballs on their own with a side of rice.

Kafta
1 lb ground beef, lamb, or venison
1 medium onion, quartered
1/2 cup fresh parsley
1 sprig fresh mint
3 cloves garlic, peeled
1 slice white bread, cubed
1 egg
3 T kafta spice mix
2 tsp. salt
1/2 tsp freshly ground pepper

Place all ingredients in food processor except meat and 1 T spice mix and egg.  Pulse 5-6 times or until onion is diced, add egg.  Break up ground meat and place in food processor with egg and onion mix.  Season meat with reserved spice mix.  Blend until meat and onion mixture comes together and begins to form a ball.  (At this point I fry a tablespoon of the mixture and taste.  Then I adjust the seasoning if necessary.)  Form into desired shapes and cook on a hot grill.

Tasty Pork and a New Grain

A few weeks ago I received a package in the mail containing a sample of a local companies' all purpose sauce to try in my own home. I gave it a whirl in some sloppy joes I made and liked it, but I didn't think that I could review it very accurately because the sauce was intermingled with too many other flavors. So, I decided to try using the sauce as the main flavor agent.

Last night I used it on a pork tenderloin with a little salt and pepper and I got a better sense of the sauce. It was the perfect compliment to the pork. It was not overly sweet like many barbecue sauces out there, but it added loads of flavor due to the vinegar and molasses it contains. We really enjoyed the pork and the fact that it only took minutes to prep, which is always a plus with a baby and toddler demanding my attention. I simply poured on about 1/3 cup of Country Bob's All Purpose Sauce and popped the pork into the oven until cooked through.

I served it with a new-to-us grain called Farro. I wasn't quite sure what to do with this grain so I simply boiled it in salted water until tender. Then I drained it and added a bit of olive oil and parsley. I was really happy with how tasty this side dish was for the limited amount of effort required. It turned out similar to a rice but much healthier since it is a whole grain rather than just a starch like rice. It says it can be added to stews and soups like minestrone, so I'll have to give that a try as well.

Flavorful Short Ribs

These Asian inspired short ribs were so flavorful and tender we were wishing we had bought more than a pound and a half to split for dinner. We will definitely be having these again and again, I may even switch to doing my pot roast with these Asian flavors as well. The ginger, soy sauce, and orange juice actually mellowed and melded together during the long cooking process to create a super flavorful sauce to use for the meat, starch, and vegetable we had at dinner.
I asked Joesph if he thought it tasted Asian and he said he didn't know...all he knew was that it had "a lot of good flavor."
Asian Inspired Short Ribs

1 1/2 - 2 pounds short ribs. (I had the butcher cut each rib into 3 smaller pieces.)
Juice of 3 oranges
1/4 cup soy sauce
1 teaspoon red pepper flakes
1 onion - thinly sliced
1 T minced ginger
2 cloves garlic, minced
salt and pepper to taste
veg. oil

Season ribs on all sides with salt and pepper. Heat a large, heavy, oven safe pot over medium-high heat. Add 1 T oil to pan, once oil shimmers it is time to add the ribs. Once browned on all sides remove. Add sliced onions and cook over medium-low heat until softened a bit. Add ginger and garlic, cook an additional minute. Add orange juice, soy sauce, and pepper flakes. Bring to a boil and add ribs back into pot. Cover and place in a 350 degree oven for 1 1/2 to 2 hours.
It is a good idea to make the ribs up to this point earlier in the day or the day before serving. That way you'll have time to let the extra fat solidify which makes removing it much easier and healthier.
Take ribs out and add 1 cup of water to pot and bring to a boil. Return the ribs to the pot and cook until heated thru. Serve with rice, potatoes, or egg noodles for best results.

Finger Lickin' Ribs

These ribs are delicious and so so easy. Talk about tender, fall off the bone, yummy.  People get so excited when I make these for get togethers.  Sometimes I take them out of the oven 30 minutes early and put them on the grill to finish them off and add a bit of smokey flavor.

Oven Ribs
1 rack baby back ribs
salt and pepper
garlic powder
bbq sauce
Heat the oven to 250 degrees and prep the ribs. I cut away the thin layer on the back that isn't very good and then I put salt, pepper, and garlic powder on them. I loosely wrapped them in tin foil and then bake them in the oven for about 5 hours. During the last 30 minutes or so I brush on a couple layers of bbq sauce.

I've Been Tagged, plus a Hero Sandwich

Hero Sandwiches are on tap for dinner tonight...we needed something easy after my birthday celebration yesterday which was packed with cooking, singing, and opening gifts. I love cooking for special occasions but I always try to make something uncomplicated after a day of trying out new recipes and new flavors.

I loosely followed two different recipes from epicurious and they both turned out terrific. The first one for the actual meatballs was nice and easy. Mix everything together, roll the meatballs, and then bake in the oven. I usually pan fry them...so this was an easy alternative.

The second recipe was for the marinara sauce. I substituted my own canned tomatoes for the store bought variety and added extra veggies. I also used my immersion blender to make it a little less chunky. I still left a good bit of texture...but I didn't want big hunks of pepper and mushroom in the finished sauce.

Shayne over at Fruitcake or Nuts recently tagged me. So, I've tried to think of a few interesting things to share with you. Here we go...

1.) I'm currently pregnant with our second child. We are not finding out whether it is a little girl or boy this time...the suspense is killing me!! This little one is due to arrive at the end of May and I'm so looking forward to a spring baby. We had our first child, Gabe, two years ago December and we had a major snowstorm the day we came home. He looked so tiny and lost in the huge bunting and layers of clothing we had him in.

2.) I was raised on a farm in Michigan. My childhood was spent running through the forest, building my own playhouse out of old logs and branches, climbing trees, and raising all manner of animals. Just to name a few, we raised a crow, raccoons, deer, ducks, goats, sheep, pigs, horses, cows, turkeys, and a million pheasants.

3.) I owe much of my interest in all things domestic to 4-H. I loved 4-H growing up and I was a part of everything. I entered myself in woodworking, cooking, sewing, crocheting, basket weaving, wildflowers, photography, gardening, and more.

4.) I married my high school sweetheart. Joseph and I were actually on the same baseball team when we were in grade school. We started dating when we were 16 and we somehow always knew we were right for each other. He has always been my best friend and I really can't imagine being married to anyone else.

5.) I love to travel and did quite a bit before getting married. I've been all over China, Japan, Taiwan, Scotland, France, Spain, Italy, and Bermuda. Once the new baby is old enough we are going to start up again-I've had the itch for awhile now.

6.) I'm a certified Elementary School Teacher. I spent 4+ years teaching elementary school before I had Gabe and decided to stay home with him.

7.) I've taken up guitar this year. I've become proficient at strumming and changing chords...but I'm not exactly a natural. I love playing and practicing - at home...but I do look forward to the day when I become comfortable enough to play at get togethers.

Meatballs for Hero Sandwiches
adapted from Bon Appetit February 95 - found on epicurious
1 lb ground beef
1/2 lb ground pork
1/2 c Parmesan cheese
1 1/2 t dried parsley
2 t dried oregano
1 T minced garlic
1 egg
1/4 c crushed chex cereal or cornflakes
salt and pepper
Mix all ingredients together in a large bowl. Using wet hands, form into 1 1/2 inch balls. Place on a large baking sheet lined with foil. Bake for 20-25 minutes at 350 degrees, or until cooked through.

Marinara

adapted from Bon Appetit December 92-found on epicurious
1 T olive oil
1/2 diced onion
1/2 c diced green pepper
1/4 c red pepper
1/2 c chopped mushrooms
1 T minced garlic
1/2 t crushed red pepper flakes
1 quart crushed tomato
1 T tomato paste
1 t - 1 T sugar (depends on your tomato sauce)
1 1/2 t dried basil
3/4 t dried oregano
salt and pepper

Heat olive oil in a medium saucepan over medium heat. Add onions and peppers. Saute until slightly tender 5-6 minutes. Add in garlic and mushrooms, cook an additional 3-4 minutes. Add remaining ingredients to saucepan and simmer for 15 minutes.
At this point I used the immersion blender and whirled it around a bit, I still left it a little chunky. Also, add in the meatballs and simmer for 10-15 minutes.

A Picnic Celebration

Thursday night we celebrated Joseph's birthday by throwing him a little picnic party in the living room. Gabe and I spent the entire day running around gathering supplies and making lots of finger foods to nosh on. We made these cute little caprese salad bites, toasted ravioli with marinara sauce, coconut shrimp, bacon wrapped shrimp, beef skewers, cheese and crackers, and strawberry margaritas. We moved the furniture out of the way and layed everything out on a big blanket and set to work devouring as much as we could. Later we cleared the way for cake and games. The cake was yummy, but the games were the highlight of the night. We had a little baby pinata and we let Gabe take the first few swings and we nearly fell on the floor laughing because of how cute he looked. I was really amazed by how well he could hit that swinging hat full of candy. I was also delighted by his reaction to Joseph breaking it open and seeing snickers bars fly out of it. He started laughing and he actually ran to collect candy, which was sooo funny.

Coconut Shrimp with Orange Marmalade Dipping Sauce
1 lb peeled and deveined shrimp
1/2 c flour
2 eggs, beaten
1 1/2 c shredded coconut (I ran this through the food processor to make it a little finer.)

Dust shrimp with flour. Dip each shrimp in the beaten egg and then dip into the coconut. Fry in small batches in peanut oil heated to 375 degrees.

Marmalade Sauce

5 T orange marmalade
1 T Grey Poupoun Harvest Coarse Ground Mustard
1 T Horseradish Sauce

Mix all ingredients and serve with coconut shrimp.

Reuben Sandwiches

Here's our second round of reuben sandwiches in the past couple of weeks. You know it's good when you're craving it again and again.

Reuben

rye bread
1 cooked corned beef
sauerkraut
Russian, french, or thousand island dressing
baby swiss cheese
butter

We put a slice of cheese on each piece of bread. Then we layer in the meat (as much as you like), kraut, and a drizzle of the dressing. I melt a pat of butter in the pan and then add in the sandwiches. Flip when browned and serve with extra sauce for dipping. (We're all about the dipping around here!)

Corned Beef Hash

The sales on corned beef were too good to pass up so I grabbed one and brought it home. Last night I decided to use the majority of it to make one of my all-time favorite sandwiches the reuben. For our second delicious meal I made it into a hash with potatoes, onion, and green and red pepper. It made a great breakfast for 2 and Joseph will get to enjoy more leftovers tomorrow morning.

Corned Beef Hash

1 cup cubed corned beef
1/2 onion, diced
1/4 cup green pepper
1/4 cup red pepper
2 cups boiled cubed potatoes
2 T butter
salt and pepper

Melt butter in a large skillet. Add onions and peppers and saute for 4-5 minutes or until tender. Add corned beef and potatoes and season to taste. Continue cooking for 5-6 minutes or until potatoes are heated thru and browned on all sides. Serve with your favorite type of eggs and toast (and ketchup in my case.)

Braised Short Ribs

It took a little bit of work over the span of two days to make these short ribs, but it was worth it. Like most affordable cuts of meat, these spare ribs require a long cook time in a bit of liquid. I spread the 4 or so hours of cooking over two days. The first day I browned the outsides of the ribs and then par-braised them in the oven for about 3 hours. Then they rested overnight in the fridge and the second day I was able to skim off the excess fat that had collected and then I popped them back into the oven for an additional hour.
They were fall off the bone tender and the braising liquid made a glorious barbecue-like sauce that was so good. (I do have to say that I put a little too much on the plate pictured above making the polenta a bit soupy. Ugh. Next time I'd serve these with mashed potatoes and a little less sauce.)

Braised Short Ribs
adapted from From Emeril's Kitchen by Emeril LaGasse

2 1/2 lbs beef short ribs
1 quart water
1 large onion chopped
3 garlic cloves sliced thinly
1/2 c Worcestershire sauce
1/2 c packed light brown sugar
2 T kosher salt
2 T soy sauce
1 t red pepper flakes
salt pepper

Season the short ribs with salt and pepper. Preheat the oven to 350 degrees. Sear the short ribs in a pan set on medium-high. Place the browned ribs in a large baking dish. (You may want to work in batches to insure each rib gets browned properly.) In a bowl combine remaining ingredients. Pour mixture over ribs and cover. Bake for 3 hours or until ribs are just tender. Remove from oven and cool. Place in refrigerator overnight. The next day remove the layer of congealed fat and then bake for an additional hour at 350 degrees or until ribs are falling off the bone.

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Destination Dinner - Stir Fry

There is something about having a secret that I love. I spend all day thinking and scheming about something all the time knowing that my husband is non the wiser. I enjoy running about from store to store gathering ingredients for a special meal that only I know about. There's no rhyme or reason to when or why I make a special meal...the idea just sneaks into my mind and doesn't leave until I act on it. Sometimes I will supress the urge for a day-two at the most before I give in.
Pre-parenthood this used to include a table for two with candlelight in the bedroom, indoor picnics next to the fireplace, or outdoor bonfires. Now it is more of a rush job when most of the prep work is done during naptime and even still I rarely finish in time so I have to block Joseph's view of the kitchen as he enters and usher him and the little one out of the room to allow me a little extra time to put the finishing touches on dinner.
Last night's asian destination dinner was the most hectic surprise dinner I've made to date. I think I had to do a full body block to prevent Joseph from getting a sneak peak as I tried to hand over Gabe's dinner. Not quite the quiet, romantic atmosphere I was going for...but it was still worth it. His expression was priceless as I pulled out the platter of california rolls I had hiding in the fridge. He could not believe I had made sushi, his favorite, for dinner.
Although it was a long process for one roll of sushi, I had a great time trying my hand at this artform. I even think it turned out okay for my first attempt and I might even have to buy a bamboo mat to make the rolling go a little easier. (I actually used a couple layers of tinfoil with a towl underneath.) As you can see from the picture, I do need to work on my slicing skills. Getting the blade of the knife to go through without any drag was challenging and my slices certainly were not consistent in size - but the taste was there!

Beef Stir-fry

1 lb beef sliced thin
1/4 cup soy sauce
2 cloves garlic
fresh cracked pepper
1/2 onion, sliced in rings
1 red bell pepper, sliced
2 cups broccoli

Marinate the beef in the soy sauce, garlic, and pepper for at least 30 minutes. Saute the beef in 2 tablespoons oil for 1 minute on each side. Remove from pan. Add in remaining ingredients and any remaining marinade and saute for 3-4 minutes or until desired doneness. Add in beef and serve over rice.



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Koosa - Stuffed Squash

Koosa is the middle eastern name for this dish which we know as stuffed squash. This is a very traditional meal and one that we eat often at family get togethers.  It is often served alongside stuffed grape leaves because the same stuffing can be used for both dishes.  I had cut the beef in the traditional way, but you could substitute ground beef or lamb just as easily.

Koosa

1 cup raw rice
2 t salt
1/2 t allspice
3/4 t cinnamon
1/8 t pepper
1 1/4 lb ground or minced chuck roast (or lamb)
12-14 small to medium squash or zucchini
1 lb can of tomatoes or tomato sauce (I used canned diced tomatoes.)

In a bowl wash rice in cold water and drain. Add salt, spices and stir well. Add meat and mix with hands, adding some cold water to help mix (if needed). Set aside and prepare squash.
(This filling also works well to stuff cabbage or grape leaves.)
Wash, stem, and scoop out each squash. Leave sides about 1/8 inch thick. Stuff the squash with the filling leaving a little space for the rice to expand.
Place a layer of pulp, onions, or meat at the bottom of the pot to prevent the squash from scorching and then layer in the squash. Add the tomatoes and enough water to barely cover. Cover and bring to a boil. Cook on low heat for 50-60 minutes or until rice and squash are tender.

Fresh Eats - What I did with my garden fresh produce

On a recent trip to visit family I happened to acquired a variety of fresh ingredients to bring back to my own kitchen. My dad gave me venison from a deer he recently got and an entire fresh ham from a pig he had butchered. My mom gave me a large bag of apples from her orchard. My aunt and grandmother gave me many quarts of freshly picked raspberries and another jar of that wonderful raspberry sauce. Finally, my mother-in-law gave me a box full of freshly canned tomatoes, salsa, and ghee. I think I have my work cut out for me these next few weeks!
So, today I started with the most perishable items...the raspberries. I wanted to make something simple that would bring out the raspberry flavor and this tart certainly did. I parbaked the pastry shell and then spread a thin layer of cream cheese on the bottom followed by a spoonful of sugar. I then arranged the raspberries and finally drizzled on some of the raspberry sauce. Then I popped the tarts into the oven until hot and bubbly. (The picture was taken before this final step because I thought they were so beautiful when fresh.) These were wonderful...slightly sweet but with a great bite from the berries.
Later I started on dinner. I sliced off about a 3 pound cut from the fresh ham I had. Then I covered it in rosemary, salt, pepper, and a drizzle of olive oil. This baked at 325 for about 1 1/2-2 hours...the internal temp should read around 160. (I finally got to use my thermometer I won at my last cooking class for this!) I also made some mashed cauliflower to go along with the pork. This was really really good. I think I've mentioned it before, but I really love the combination of rosemary and pork. Really, I think I love rosemary with just about anything!

Birthday Bash - Rolled Skirt Steak

Today we celebrated Joseph's birthday. In the past, I've always made a big meal with lots of appetizers and showy drinks but we figured it was too much with the baby and everything. So we actually planned on ordering out for the big day... however we couldn't think of anything that we really wanted to eat. So, I looked in the fridge and pulled out a skirt steak that I had bought the other day. I hopped on the internet and searched around until I found this recipe. I followed it pretty closely except I substituted toasted Wonder bread cubes for brioche and I omitted the arugula, pine nuts, and red wine. I did add some of the demi-glaze that I still had in the fridge though. I also pounded the skirt steak out a bit so that it was flatter before rolling. Ok, so maybe I didn't follow it that closely!
This turned out so much better than I ever imagined. It was tender, juicy, and very flavorful. Joseph gave it rave reviews and said it is definitely a keeper. He said it was the best tasting beef he'd had for the price of the cut. He mentioned that it had a very complex flavor and he wanted to eat more except he needed to keep room for dessert. I served it with mashed potatoes, bread, and asparagus.
I spread the prep time out over two days which really helped out. I made the stuffing and rolled the steak yesterday and secured it with toothpicks. This made the roll easier to deal with today and it held its' shape really well. I also made the birthday cake yesterday. This gave me time to decorate and get balloons for the big celebration.
Dessert was another highlight. I made a vanilla and chocolate checkerboard cake. It had chocolate icing inbetween the layers and I served it with some homemade chocolate ice cream. For the ice cream I used the same base as the one from my earlier post except I omitted the vanilla. I changed it up by using a couple of Special Dark chocolate bars I had leftover from some brownies. I chopped the chocolate up and placed it in a bowl with a handful of semi-sweet chocolate chips. I poured some of the hot cream mixture on it and let it set for 5 minutes or so. Then I whisked it together and added it back into the rest of the cream mixture. Then I followed the recipe from that point on. It was so good. It turned out creamy, luscious, and chocolately without being too sweet. It was a good compliment to the super sweet birthday cake.

Venison Medallions & Wild Mushroom Risotto

Tonight I prepared dinner using some venison that my husband actually got during the last hunting season. I've been going through the freezers trying to rotate older things to the front/top, newer things behind/down. I always enjoy getting a good deal on things and stocking up...but I guess I find too many deals. (Plus, I like to cook without having to defrost...I sometimes have a hard time with that advanced preparation thing.) Both of these recipes came from Williams-Sonoma Essentials of Healthful Cooking. I changed the venison sauce from cranberry to wild mushroom because, well, I had the mushrooms for the rice and I wanted to use up the demi-glaze in the fridge.

Wild Mushroom Risotto

2/3 c dried porcini mushrooms
4 c chicken broth
2 T olive oil
2 T finely chopped shallot
1 1/2 c Arborio rice
1/2 c dry white wine
1/4 c Parmigiano-Reggiano
Salt & Pepper

Place the mushroom in a bowl with 1 1/2 c lukewarm water and let soak about 20-30 minutes. Remove mushrooms, reserving the soaking liquid. Squeeze the mushrooms dry and chop them. Strain the soaking liquid through a fine-mesh strainer. Reserve 1/2 c for the risotto. Save the remaining for the venison sauce.

In a saucepan over medium heat, warm the broth. In a heavy saucepan over medium-high heat, warm 1 T olive oil. Add the shallot and saute until translucent - about 2 minutes. Add the reaming oil and stir in the rice. Reduce the heat to medium, and cook, stirring, until the rice is evenly coated with the oil and the grains turn translucent at the edges, about 1 minutes. Pour in the wine and stir until absorbed.

Add 1/2 cup of the broth and cook, stirring occasionally, until most of the liquid has been absorbed and the rice is just moist. Continue adding broth, 1/2 cup at a time, always waiting until the rice is just moist before adding more. After 2 cups broth have been used, add the 1/2 cup mushroom soaking liquid and the chopped mushrooms. When the liquid is almost fully absorbed, resume adding the broth.

The risotto is ready when it is creamy and slightly soupy and the kernels are tender but still slightly firm at the center, about 35 minutes after the first addition of broth. Remove from the heat.

Stir in the cheese and 1/4 teaspoon salt, or more to taste, and season with pepper. Divide evenly among warmed wide, shallow bowls or among warmed plates and serve at once.

Venison Medallions

1 venison tenderloin
1 T beef demi-glaze
1 c soaking liquid from porcini mushrooms
1/4 white wine
salt and pepper

Season tenderloin and brown on all sides. Remove from pan. Add liquid and deglaze pan. Reduce liquid by a third and add demi-glaze. Reduce until slightly thickened. Slice venison and add to sauce. Cook about 3/4 minutes more. Serve with sauce.

Beef Roast

This beef roast is a great fix-it-and-forget-it meals.  You can simply make the rub ahead of time and apply it before popping it in the oven for a couple of hours.  I always use a meat thermometer when cooking a thick roast and it helps take the guess work out of cooking it to our desired done-ness.

Beef Roast

Dry Rub:
1/2 t nutmeg
1/4 t ground ginger
1/8 t ground cloves
Freshly ground black pepper and salt
(I added minced flat-leaf parsley, minced garlic, cayenne pepper, and some thyme.)
2 pound Sirloin Round Tip Roast

Preheat over to 350 degrees. Assemble the dry rub and apply it to all sides of the roast. Place on baking sheet and bake about 25 minutes per pound. Remove from oven and cover for 10-15 minutes before slicing.