ALL RECIPES LISTED HERE ARE BY MY HAND AND EITHER HAVE
A PROVEN SUCCESSFUL POPULAR SALES RECORD FROM PREVIOUS FOOD SERVICE
ESTABLISHMENTS I PLIED MY CRAFT AT OR THEY ARE NEWLY CREATED &
TESTED IN MY KITCHEN. MEDIEVAL ROOT STEW 8oz baby carrots 8oz red potatoes diced same size, small enough to fit on a fork 8oz Onion cleaned weight-chopped ¼ cup chopped parsley or chives 1T garlic 1 cup frozen peas 1 cup cooked beans (your choice-garbanzo-navy-red, etc.) 1 pint chicken broth ½ small head cabbage cut in 2-3 inch pieces 6oz salted butter Salt & black pepper to taste 1 gallon soup pot heavy bottom is best Slowly cook the carrots in the butter, low flame - take your time. After about 6+ minutes add chopped onion. When onions begin to brown, add chicken broth and potatoes. When potatoes are about ¾ of the way done add beans and cabbage. Simmer for several minutes. Add salt & pepper slowly, stir and taste to your liking. Just before you serve add the peas & parsley. Let them get thoroughly hot before serving. Garlic can be added to this, as well as beets, parsnips or turnips if so desired. Roasted chicken can also be added. Remove bones and skin first is best option. Shelf life about 7 days in sealed container in refrigerator.
Roasted Red Bell Pepper Sauce for Golumki 10oz. roasted red bell peppers ¼ cup diced Onion ½ cup thin sliced Carrot ¼ cup thin sliced Mushroom 4 pitted prunes 1t Salt 1t Dry mustard 1t marjoram 1 cup Chicken broth 1 plum tomato diced Saute with enough oil to prevent sticking, the carrots first for about 5-7 minutes, then add the onion and cook until translucent. Then add mushrooms, when they are wilted from cooking, add the rest of the ingredients. Simmer everything until all ingredients are soft and can be easily smashed with the back of a spoon when pressure is applied to them. Add everything into a food processor and puree until smooth & strain. Adjust seasonings if needed, salt & pepper to your taste. Filling for Golumki (Stuffed Cabbage)
1 Whole Medium Cabbage for wrapping the mix Saute onion until caramelized, add mushrooms, cook several minutes then add garlic, cook until garlic is only hot, pull from fire and cool. In a mixing bowl add the beef stock and all seasonings & mix well. Whip in the eggs, and add the cooled off vegetables. Then, mix in the ground meat. Mix thoroughly and set aside in refrigerator. Core the cabbage head. In a pot large enough for boiling water and the head of cabbage boil lightly salted water. At the same time have a pan or bowl of cold water with some ice cubes in it. Use a chef’s fork to hold the cabbage by the base when you insert it into the boiling water. It will be easier to remove from the pot. If you have a colander that fits the pot using that also works. Pull the leaves of cabbage off one at a time as they loosen up and place them in the cold water to prevent over cooking. The leaves should be very pliable. Fill each leaf of cabbage with enough beef to roll and be completely enveloped by the cabbage. Try to keep them the same size for even and consistent baking. The baking time will vary depending on the size of the meat filling. A 375 oven will work best. Brush the rolls with a touch of oil to help prevent the cabbage from drying out & cracking while baking. Add about ¼ inch beer in the baking pan and cover loosely with foil. Bake approximately 30 minutes. BIGGOS – HUNTERS STEW Vegetable oil to saute` with All purpose flour to coat beef with 1 cup diced onion 1 cup baby carrots
4oz. sliced mushrooms (Portebello or Cremini is a good choice) 8oz sliced sirloin cut in medium-large Dice
6oz
smoked Ham, cut in large dice 10oz Smoked Sausage (Kielbasa), thickly sliced ¾ inch
2 tsp fresh Thyme 1
tbsp mild Paprika ½ t black pepper 3T
Tomato Paste 1
fluid oz measure chopped fresh Parsley When browned remove the meat from the skillet. Add the carrots, when they begin to brown, add the ham and sausage and brown them also. Remove all from the skillet and keep together with the beef. Now sauté the onions (add a bit of oil if needed), then the mushrooms after several minutes and chopped garlic last. Add red wine and reduce the alcohol out of it. Next add your dry seasonings, stock, tomatoes, tomato paste, prunes, apples, and all the meats & carrots. Bring to a simmer, add the fresh thyme and cabbage, simmer for a few minutes and serve. For a duskier flavor add porcini mushroom. The beef can be substituted with veal, venison, pork, or lamb. Can be served with roasted or boiled potatoes. |
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