Author: SRSSE

Spinach Gratin – Thanksgiving Favorites

Print

Spinach Gratin

RH Changes - mixed in 1/2 cup Gruyere & 1/2 Parmesan to the mix, and sprinkled 1/2 cup Parmesan on the top before baking. Added more Spinach as it seemed to little.

Ingredients

  • 4 tablespoons 1/2 stick unsalted butter
  • 4 cups chopped yellow onions 2 large
  • 1/4 cup flour
  • 1/4 teaspoon grated nutmeg
  • 1 cup heavy cream
  • 2 cups milk
  • 3 pounds apx 1.5kg frozen chopped spinach (5 10 Oz packages)
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Gruyere cheese

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
  3. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Thanksgiving Dinner Recipes

I’ve pulled together several recipes that I’ve make in Banchory and Milltimber over the years. I definitely have not included the grilled  chickens or smoked sausages that we always had in replacement for the several failed Turkey attempts in Lowestoft and first year in Banchory. I’ve included more detailed links where available so you can see the original recipes and have also included in the text I published some of the changes I made – usually due to the inability to get the all the ingredients wherever we were.

The recipes are

Sage & Sausage Stuffing – Serious Eats Recipe
Sweet Potato Casserole – Saveur
Corn and Okra Pussing Recipe – Lee Brothers
Spinach Gratin – Ina Gartin

Some tips and tricks on making the sides

Leave plenty of time to make them. Each recipe goes pretty quick, but doing all four at one time takes considerably longer.

If possible make them a day ahead of time, store in the refrigerator and reheat before eating.

Lots of overlap on the ingredients. Prep all the like ingredients at the same time – all the onions, all the ginger etc.

Don’t be afraid to substitute ingredients. I do it all the time.

 

Margarita

 

 

Print

Margarita

(https://www.bonappetit.com/drinks/cocktails/article/the-secret-to-a-perfect-margarita) 


Having made many, many margaritas according to all sorts of proportional directives, I have finally determined (for my own tastes, at least) that the very best margaritas are concocted as follows:

Ingredients

  • 1 ½ oz. tequila 100% agave a must, preferably a reposado
  • 1 ½ oz. triple sec or Cointreau
  • 1 to 1 ¼ oz. lime juice
  • Salt for the rim of the glass

Instructions

  1. Shake all the ingredients with cracked ice in a cocktail shaker until the exterior frosts. Strain into a glass over rocks, or “up” into a cocktail glass. A slice of lime as a garnish, while not strictly necessary, is a civilized touch.

Proportions

Proportions range from 3-2-1 to 1-1-1. A lot of it depends on when and how you drink your Margarita’s. If you are drinking with a meal or boiled peanuts, dial back the Tequila as in the recipe above. If you are drinking a single margarita as a cocktail, up the Tequila content. A few notes on the ingredients.

TEQUILA

The main ingredient in a Margarita is the tequila so get the best that you can afford. (This does not apply for making sugary, sweet margaritas from a mix!). Look for the “100% de agave” legend on the label of your bottle otherwise up to 49% of your tequila is actually fermented cane sugar.

TRIPLE SEC vs. COINTREAU

Triple sec, a liqueur made from the skins of oranges, ranges in alcohol content from 15% to 30%, depending on the brand. Cointreau, a proprietary orange liqueur made from sweet and bitter orange skins, is stronger, at 40%.

LIMES

The flavor of limes can vary considerably depending on the variety, season, weather, and origin. You should try to taste your lime juice first before you mix your drink. If you have an aggressively sour, caustic batch of the stuff, use the smaller quantity. The addition of lime should be a refreshing one.

Poorman’s Jambalaya

 

Print

Poorman's Jambalaya

This is one of my favorite Jambalays recipes. Easily replace the meat with 4 cups of fresh or frozen cut vegetables - fronzen spinach works particularly well. I find it's better sometimes to stir in the vegetables towards the end of the rice cooking in order to not overcook the veggies.
Servings 4

Ingredients

Seasoning Mix

  • 4 small whole bay leaves
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon ground red pepper preferably cayenne
  • 1 teaspoon gumbo file file powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves

Jamabalaya

  • 4 tablespoons butter
  • 6 ounces tasso or other smoked ham diced about 1 1/2 cups
  • 6 ounces andouille smoked sausage diced about 1 heaping cup
  • 4 cups fresh or frozen vegetables for vegetarian version
  • 1 1/2 cups chopped onions
  • 1 1/2 cup cups chopped celery
  • 1 cup chopped green bell peppers
  • 1 1/2 teaspoons minced garlic
  • 2 cups uncooked rice
  • 4 cups basic beef pork or chicken stock

Instructions

  1. Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. 

    In a large heavy skillet, melt the margarine over high heat. Add the tasso and andouille if using; cook 5 minutes, stirring occasionally. Add the onions, celery, bell peppers, seasoning mix and garlic. Stir well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping, the pan bottom well. 

    Stir in the rice and cook 5 minutes, stirring and scraping pan bottom occasionally. 

    Add the stock, stirring well. Bring mixture to a boil;reduce heat and simmer until rice is tender but still a bit crunchy, about 20 minutes, stirring occasionally toward the end of cooking time. 

    Stir in vegetables at appropriate time in order to not overcook. 


Spaghetti Alla Carbonara

Spaghetti Alla Carbonara

This recipe from Cook’s Illustrated revolutionized how we perceived and experienced this classic dish. As the article puts it, “Restaurant carbonara is often an unctuous, congealed mass of cheese, eggs, and bacon.” The test kitchen cooks focused on finding the “beauty in the beast” and certainly found it in this recipe. For instance, there is no cream used here, which makes it surprisingly light and extremely satisfying, with little post-eating blues after a rich carb meal– assuming of course that you control your portions, which is hard to do because this is just so good!

Some variations that we make
– Instead of using both the Parmesan and Pecorino Romano, use 1 cup of either of them or any other cheese in the Parmesan / Pecorino Romano family.
– Use Bacon, Lardon’s, Proscuitto, Tasso or any other pork belly meat that you can find and is a good price. It does need to have fat in it to get the flavor up there.

– Make the egg sauce in a 2 cup measuring cup and precook the skillet portions ahead of time, then when it’s time to eat gently heat up the skillet while boiling the pasta.

Recipe

From Cook’s’ Illustrated (September-October 2001)
Add regular table salt to the pasta cooking water, but use sea salt flakes, if you can find them, to season the dish. We like the full flavor they bring to the carbonara. Note that while either table salt or sea salt can be used when seasoning in step 3, they are not used in equal amounts.

Serves 4 to 6
1/4 cup extra-virgin olive oil
1/2 pound bacon (6 to 8 slices), slices halved length-wise, then cut crosswise into 1/4-inch pieces (In France, we use lardon, pre-sliced from the supermarket. Proscuitto would also work.)
1/2 cup dry white wine
3 large eggs
3/4 cup Parmesan cheese , finely grated (about 2 ounces)
1/4 cup Pecorino Romano cheese , finely grated (about 3/4 ounce)
3 small cloves of garlic , pressed through garlic press or minced to paste
1 pound spaghetti
table salt
ground black pepper
Note: Pouring the cheese and eggs over the hot pasta, tossing, and then adding the bacon ensures that none of the sauce get left in the bowl.

1. Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.

2. While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl; set aside.

3. When water comes to boil, add pasta and 1 tablespoon table salt; stir to separate pasta. Cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet.

4. Transfer drained pasta to warm serving bowl; if pasta is dry, add some reserved cooking water and toss to moisten.

5. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt; toss well to combine.

6. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. Serve immediately.

Fiskeboller Creole

Fiskeboller Creole

Fiskeboller Creole is a simple downgrade to the original Shrimp Creole that originated in South Louisiana where gulf shrimp are always plentiful. The Fiskeboller are simmered in a spicy tomato sauce and the dish is served over rice. It makes a great one-pot meal for family gatherings or potlucks.

When you want Shrimp Creole just replace the Fiskeboller with Shrimp…

Creole Ingredients
4 ounces (1 stick) unsalted butter
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 bay leaves

2 14.5-ounce cans diced tomatoes
1 tablespoon chopped garlic
1 teaspoon Worcestershire Sauce
1 teaspoon hot sauce,or to taste
2 tablespoons all-purpose flour
1 cup water
¼ cup Fiskeboller Brine + ¾ cup water

2 cans Fiskeboller (or 2 1/2 pounds peeled and deveined large shrimp)
1 tablespoon Creole Seasoning

1/2 cup chopped green onions
2 tablespoons chopped parsley
4 cups cooked long-grain white rice

Creole Seasoning Ingredients
2 1/2 tablespoons paprika.
2 tablespoons salt.
2 tablespoons garlic powder.
1 tablespoon black pepper.
1 tablespoon onion powder.
1 tablespoon cayenne pepper.
1 tablespoon dried oregano.
1 tablespoon dried thyme.

DIRECTIONS

In a large sauce pan, over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Bring the mixture to a boil and reduce to a simmer; continue to cook for 15 minutes.

In a small bowl whisk the flour and water together and add the mixture to the tomatoes. Cook for 4 to 5 minutes. Add the ¼ brine + ¾ cup water, Worcestershire and hot sauce and continue to cook for 10 minutes longer. Season the Fiskeboller with Creole Seasoning and add them to the pot. Heat the Fiskeboller until warmed through, about 6 to 7 minutes, or if using shrimp, cook the shrimp until they are pink and cooked through about 2-3 minutes. Stir in the green onions and parsley.

Serve with white rice.

Poorman’s Jambalaya

Print

Poorman's Jambalaya (Riff from Paul Prudhommes)

Different than the others, the spice mix really makes it work. I often add spinach to the mix when in Norway.

Ingredients

Seasoning Mix

  • 4 small bay leaves
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon ground red pepper preferably cayenne
  • 1 teaspoon gumbo file file powder (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves

Jambalaya

  • 4 tablespoons butter
  • 1 1/2 cups onions chopped
  • 1 1/2 cups celery chopped
  • 1 cup bell pepper chopped
  • 1 1/2 teaspoons minced garlic
  • 2 cups uncooked rice preferably converted
  • 4 cups beef stock or 4 cups chicken stock if not salt-free, adjust salt

Meat Version

  • 6 ounces tasso about 1 1/2 cups or 6 ounces other smoked ham, diced
  • 6 ounces smoked andouille sausages about 1 heaping cup or 6 ounces kielbasa, diced

Veg Version

  • 2-3 cups fresh or frozen vegetables – broccoli paprika, bell peppers, spinach, carrots, corn etc….

Instructions

Seasoning Mix:

  1. Combine all the ingredients in a small bowl and set aside.

Jambalaya:

  1. Use a large, heavy pot, cast iron is best; over high heat melt butter.
  2. Add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
  3. Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
  4. Stir in rice and cook 5 minutes, again scraping the pan bottom often.
  5. Add stock and vegetables.
  6. Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, adding water as necessary until rice is tender but still a bit crunchy or as you prefer.
  7. Remove bay leaves and serve.

Creamy Corn Chowder

Print

Creamy Corn Chowder

This is my all time favorite corn chowder. Inspired from the Moosewood Cookbook. I think it is pretty much the same as the original recipe. Best served with real cornbread on the side or underneath! It's much easier to use a hand blender rather than a stand-up blender. Just be careful about splashing hot soup or chopping of a finger.
Course Soup

Ingredients

  • 1 cup onion chopped
  • 4 cloves garlic minced
  • 3 tablespoons butter or 3 tablespoons vegetable oil
  • 1 teaspoon coriander seed ground
  • 1 teaspoon cumin seed ground
  • 1 tablespoon chile minced (or to taste), can also use 1 tsp crushed red chili
  • 1 1/2 cups fresh tomatoes chopped (or 1 can crushed tomatoes)
  • 2 cups potatoes diced (leave on skin, much faster)
  • 1 bell pepper chopped (a combination of colored ones is nice)
  • 2 cups vegetable stock
  • 2 1/2 cups corn fresh cut from the cob (or frozen)
  • 1 cup milk
  • 1/2 cup monterey jack cheese grated
  • salt to taste
  • fresh ground black pepper to taste

Instructions

  1. In a soup pot, saute the onions and garlic in the butter or oil on low heat for about 10 minutes, until the onions are very soft.
  2. Add the coriander, cumin, and chiles; saute for 2 minutes.
  3. Add the chopped tomatoes and cook until they are juicy.
  4. Add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes.
  5. Add the corn and heat thoroughly.
  6. In a blender, puree about half of the soup with the milk and cheese.
  7. Stir the puree back into the soup pot.
  8. Add salt and pepper to taste.

  9. Heat slowly until the soup is hot but not boiling. Keep watch so that the soup doesn't stick to the bottom of the pan.

Tzatziki

 

Print

Tzatziki

Another great dish we had in both Turkey and Greece on our annual sailing holiday, not to mention in Scotland.. It's best to use the "European / English Cucumber" as they call it in the USA. That's the long skinny one we always had fridge. You can certainly use the US cucumber (they tend to be a lot cheaper!) but remember to first scoop out the seeds before salting. 

Course Side Dish

Ingredients

  • 500 grams Greek Yoghurt
  • 1 European Cucumber, grated or finely chopped substitute 2 US cucumbers and scoop out the seeds
  • 3 cloves garlic crushed
  • 2 tablespoons olive oil
  • 1-2 teaspoons lime juice substitute lemon juice if needed
  • Salt to taste
  • Pepper to taste

Instructions

  1. Toss the cucumber with some salt (not a lot, teaspoon or so) and leave in a colander in the sink to wilt for 15 to 30 minutes. 

  2. Mix the yoghurt, garlic, olive oil, lime juice, salt and pepper together while the cucumber is draining. Stir in the cucumber and adjust seasonings as needed.

Hummus bi Tahini

Print

Hummus bi Tahini

This version is somewhat spicier than most and uses more lemon juice than most but I like it.

Course Side Dish

Ingredients

  • 1 16 ounce can chick peas; drained and well-rinsed
  • 1/4 cup tahini sesame paste
  • 2 cloves cloves garlic; chopped
  • 5 tablespoons fresh lemon juice about two lemons
  • 1/4 cup olive oil
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup warm water

Instructions

  1. Place all ingredients except water in a food processor and process for about 2 minutes.

  2. Remove lid and scrape down sides. Add water and process briefly again. Scrape down sides. The mixture should be somewhat coarse and not quite runny. Add a bit more water if needed.

  3. Refrigerate for four hours to allow flavors to meld. The consistency will thicken to a firm paste.


Recipe Notes

Kevin D Weeks - Hummus bi Tahini - A Middle Eastern Treat