| Warren Knieriem October 8, 2004 I’m working ahead again. It is only Wednesday September 22, but I have had so much excellent food on the Silver Whisper that I cannot wait to share it with you. This recipe, for e-mailing on October 8 (after we get home) is being prepared now and will save me some confusion. We are scheduled to get home on October 5 and I will have to pick up several cardboard boxes of mail at the Post Offices (both Tahoe and Gardnerville), sort everything, take care of the accumulated bills, etc. So, I decided to do a little more advance recipe preparation. Basically, I have five recipes to share. One is for a Beef and Mushroom Pie, another one from the Three Tuns Pub in London. Two, because we have been sailing on the North Sea and the North Atlantic and have enjoyed seafood in appetizer portions with our evening glass of wine, are Spicy Seafood Cakes and Halibut with Garlic Sauce. The fourth reflect the flavor of Italy since the chefs aboard the Whisper are mostly Italian is a recipe for Braised Tuscan Pork Loin. Finally, while we were taking a tour in and around Reykjavik, Iceland, we stopped for coffee and a snack. The tour guide said it was to be a "pancake". I would describe it more as a crepe. It was filled with rhubarb jelly and real whipped cream and was delicious. You may notice that we have some new members of the Recipe Group. We welcome them and can now boast that we are truly an international "organization". Here goes! Beef and Mushroom Pie Prep time: 35 minutes Cook time: 2 hours, 20 minutes Makes 8 servings Single crust 9 inch pie crust, or, 1 sheet from 1 package (15 ounces) pie crust 1 large egg, beaten 5 bacon slices 1 1/2 pounds beef chuck, cut into 1 inch cubes 3 tablespoons flour 1/2 pound crimini mushrooms, quartered 1/2 pound shiitake mushrooms, stems removed, sliced 3/4 cup beef broth 3/4 cup dry red wine 2 tablespoons olive oil 2 shallots, chopped 1 garlic clove, pressed 1 bay leaf 1 1/2 easpoons chopped fresh thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 carrots, peeled and thinly sliced 1 leek, washed and thinly sliced 1 sheet from 1 package (17.3 ounces) frozen puff pastry, thawed according to package directions Heat oven to 400 F. Roll out pie crust into a 12 inch circle and fit into a 9 1/2 inch deep dish pie plate. Trim edges so pastry is even with rim of pie plate (do not turn under or crimp). Brush lightly with beaten egg and prick all over with a fork. Bake until golden, 8 to 10 minutes. Remove from oven and let cool on a wire rack. In a large skillet or Dutch oven, cook bacon over medium heat until browned, about 3 to 5 minutes. Drain on paper towels, crumble, and set aside. Discard all but 1 tablespoon of the bacon fat from skillet. Add half the beef and cook over medium high heat until well browned on all sides, about 5 minutes. Remove and repeat with remaining beef. Return all the beef to the pan, stir in flour, and cook 1 minute. Add mushrooms, broth, wine, oil, shallots, garlic, bay leaf, thyme, salt, and pepper. Bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until beef is just tender, about 1 hour. Add carrots and leek. Cover and cook 35 to 45 minutes more. (Mixture should be the consistency of a stew, but not too saucy.) Remove bay leaf; stir in bacon and set aside. On a lightly floured work surface, roll puff pastry to a 12 inch square. With a 1 inch round cookie cutter or sharp knife, cut a 1 inch hole in the center. Pour filling into the baked pie crust. Brush puff pastry lightly with remaining beaten egg and fit over filling. Trim pastry edge to make a 1 inch overhang. Bake until pastry is puffed and golden, 20 to 30 minutes. Spicy Seafood Cakes 1/2 cup chopped green onions 3/4 cup panko or plain breadcrumbs 1 tablespoon chopped fresh basil 2 tablespoons jalapeno pepper, chopped, seeds and ribs removed 1 teaspoon grated peeled fresh ginger 3 garlic cloves, chopped 1 large egg white 1 pound skinless halibut fillets, cut into 1/2 inch pieces 1/2 pound sea scallops, lobster, shrimp or crabmeat 2 teaspoons vegetable oil Thinly sliced green onions for garnish Preheat oven to 350 F. Place first 9 ingredients in a food processor; pulse until coarsely ground. Divide fish mixture into 8 equal portions, shaping each portion into a 1/2 to 3/4 inch thick patty. Heat oil in a large nonstick skillet over medium high heat, Add patties; cook 2 minutes on each side. Turn patties over; bake at 350 F for 5 minutes or until fish flakes easily when tested with a fork. The mixture may be formed into four larger patties and served over a bed of lightly dressed greens for a luncheon or simple dinner. Garnish with sliced green onions. Makes: 8 appetizer servings or 4 main course servings Halibut with Garlic Sauce Prep time: 10 minutes Cook time: 15 minutes Makes: 4 servings. 1 pound halibut or other firm white fish, cut into chunks Salt to taste 1/2 cup cornmeal 1/4 cup sunflower seed oil 1 cup chicken broth 3 cloves garlic, minced 1 bay leaf Ground black pepper to taste Season the halibut with salt, and dredge in the cornmeal to coat. Heat the oil in a skillet over medium heat. Place the coated halibut in the skillet, and cook 5 minutes, until lightly browned on all sides. Mix the chicken broth, garlic, and bay leaf in a pot, and bring to a boil. Pour into the skillet with the halibut. Season with pepper. Continue cooking 5 minutes, or until fish is easily flaked with a fork. Braised Tuscan Pork Loin Prep time: 20 minutes Stand time: 25 minutes Cook time: 2 hours Makes: 8 servings 1 1/4 teaspoons salt 2 teaspoons pepper 1 bone in pork loin roast (4 to 5 pounds) Vegetable cooking spray 1 large sweet onion, coarsely chopped 1 can (28 ounces) crushed tomatoes 1/2 cup ketchup 1/4 cup balsamic vinegar 2 tablespoons brown sugar 2 cans (9 ounces each) cannellini beans, rinsed and drained Rub salt and pepper evenly over roast; let stand at room temperature 15 minutes. Brown roast in an ovenproof Dutch oven coated with cooking spray over medium heat until browned on all sides, Remove roast, and set aside. Add onion to Dutch oven, and saute 3 to 5 minutes. Return roast to Dutch oven. Stir together tomatoes, ketchup, vinegar, and brown sugar. Pour tomato mixture over roast. Bake, covered, at 350 F for 1 hour. Stir in beans, and bake, covered, 45 more minutes. Stir beans and sauce; bake, uncovered, 15 more minutes or until meat thermometer inserted into thickest portion of roast registers 160 F. Remove from oven, and let stand 5 to 10 minutes before slicing. Slice roast evenly into 8 chops, and serve with beans and sauce. Rhubarb Crepes Sweet Crepes (see recipe e-mailed January 11, 2002) Rhubarb jelly (or, substitute strawberry if you prefer) Whipped Cream (do not use anything but real Whipped Cream Prepare crepes. Lay out a warm crepe on the work surface in front of you. Spread the bottom half (closest to you) with a generous spoonful of rhubarb jelly. Fold the top half down to cover the jellied bottom half. Spread the exposed top half with a generous serving of Whipped Cream and then fold the left quarter of the crepe over the right quarter. Place on a serving plate and enjoy. Warren Knieriem Jr kanarybird@earthlink.net |
| Warren's Recipes For October, 2004 |