Your
imagination can run wild with various foods, combinations
January
30
Thanksgiving
and Christmas have passed, our minds wander to family and friends we have
seen and the foods we have eaten.
The traditional ham and turkey was there and the sides of green beans,
mashed potatoes, etc., were also present. What can we possibly create that¹s
different now? Plenty! Many different foods and combinations can be made at
a moment's notice.
Try au gratin instead of mashed potatoes, or wild rice stuffing. Make a
fruit chutney with cranberries, keeping it warm instead of cold. Let your
imagination run wild with different varieties of sausage the store has to
offer. Hot, mild, pork, chicken, beef, seafood, etc.. The different sausages
available
come close to the different varieties of pastas on the market.
Explore, experiment and let your imagination run wild with the possibilities
for the winter dinner table or parties - and bon appetit.
These recipes are for large crowds, so you
might want to have a winter party. :)
(EclecticCooking.com: If you have any questions for our Chef,
Richard Lipton, forward
them to us and he will answer your questions.)
Wild
Rice Stuffing with tri-color Orzo and Tequila Lime Chicken Sausage
(substitute your favorite sausage as desired)
4 tablespoons olive oil
1 cup (2 dl) wild rice
1 green pepper, chopped
Salt, pepper, sage, chives (all to taste)
4 cups (8 dl) tri-color orzo
2 stalks celery, chopped
1/4 cup (1/2 dl) garlic, chopped
2 quarts (4 Cups, 8 dl) chicken stock
2 pounds Tequila Lime Chicken Sausage, crumbled
(can be found at specialty stores, such as Whole
Foods Market in Columbia and Atlanta)
Over high heat sauté wild rice, orzo, peppers, celery and sausage in 4
tablespoons olive oil until wild rice begins to color, Add garlic and
seasonings; sauté 1 minute longer. Add 1 quart chicken stock; bring to a
boil. Reduce heat to a rapid simmer, stirring often. Once liquid is
absorbed, taste the wild rice, adding more stock as needed to make the wild
rice al dente, but not soft. Adjust seasonings as desired and serve. Serves
6.
WARM BACON VINAIGRETTE
4 sheets (rashers/strips) bacon
4 onions, diced
2 cups (4 dl) cider vinegar
2 cups (4 dl) rice vinegar
5 cups (10 dl) water
Salt and pepper to taste
5 tablespoons cornstarch
1/4 pound brown sugar
1/4 pound regular sugar
Dissolve cornstarch in 4 or 5 tablespoons water. Set aside. Dice bacon;
cook until done well. Add onions; continue cooking until translucent. Add
vinegars, water and sugars; cook until flavors are blended and sugars are
dissolved. Add cornstarch liquid; bring to slightly thick consistency.
Note: Warm bacon vinaigrette
dressing goes primarily here with spinach salads but can be used as a
dressing for most any salad.
AU GRATIN POTATOES
 2-1/2 quarts (large)
heavy cream
4 cups (8 dl) Parmesan cheese
1 cup (2 dl) Mozzarella cheese, shredded
7 egg yolks
2 cups (4 dl) bacon bits
1/4 cup (1/2 dl) basil, chopped
1 tablespoon each black and white pepper
1/2 teaspoon salt
1/2 bag shredded potato (1 bag of shredded
potatoes = 5 pounds)
1/8 cup (1/4 dl) garlic, chopped
Mix all ingredients together except for potatoes. Place potatoes in
hotel pan (2) a "hotel" pan is a
rectangular metal pan, 2, 4, or 6 inches in depth and fits inside of a
standard chafing dish. For this recipe, a 2-inch deep baking dish 13x9
will be sufficient); add egg mixture, blending well to coat. Cover
with plastic wrap and aluminum foil; place in preheated 375 degree F oven
for 1-1/2 to 2 hours. Check for doneness and heat longer if necessary.
CRANBERRY APPLE CHUTNEY
 1/2 pound butter
1/2 pound flour
1 ounce (30 g) garlic, chopped
1 ounce (30 g) shallots, chopped
2 cups (4 dl) leeks, diced
1 ounce (30 g) basil, chopped
1 cup (2 dl) sherry
2 cups(4 dl) white wine
2 quarts (8 Cups/ 16 dl) dried cranberries
2 quarts (8 Cups/ 16 dl) diced granny apples
1 gallon (2 quarts/8 Cups/ 16 dl) chicken stock
24 ounces /720 g) cranberry juice
Salt and pepper to taste
Sauté garlic, shallots, leeks, basil, cranberries and apples in butter.
Cook until cranberries are dehydrated and apples are cooked through. Add
flour to make roux; cook until roux comes away from the sides of the pot.
Add sherry and wine; reduce by half. Add chicken stock and juice, mixing
well to incorporate roux. Boil until desired consistency adding salt, pepper
to taste. Cool; serve.
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