Month: October 2008
On my last trip to Trader Joe’s, I noticed they had Sprouted Wheat Pappardelle Pasta. I love me some pappardelle pasta, but never tried sprouted wheat pasta before. I figured what the heck. I made it tonight along with a delicious chicken marsala. The verdict: overall, not bad. Definitely edible, had a hint of sweetness even. But I think I’ll stick to the regular pappardelle pasta or I’d like to try their lemon pepper pappardelle!
When I did a search for Trader Joe’s pappardelle, I found this recipe and this recipe, too – both sound pretty awesome. I will have to attempt them some time. Though I will have to use goat cheese instead of the asiago on the latter recipe.
I work five blocks from one of Philadelphia’s hidden treasures, Rieker’s Prime Meats, a German butcher and deli. Rieker’s is located in Fox Chase, a section of Philadelphia nestled between Elkins Park and Northeast Philly. I feel incredibly lucky to work so close to this unique place. Not only do they make the wursts, sauerkraut, and rouladen in house, Rieker’s also imports European chocolates (mostly German and Swiss), pierogies, and German condiments. During the holidays the store is practically bursting with exotic sweets and pastries, or so I’ve been informed by my coworkers. I hope they are right about this one.
Tonight while walking to the train station right behind Rieker’s, I decided a German-style meal was in order but that I didn’t feel like cooking too much since I was only cooking for myself. I walked back to the butcher, bought one single rouladen, 1/4 pound of the succulent sauerkraut (yeah, I love the stuff), and a bag of dried spaetzle. Under most circumstances I would make my own spaetzle, having been coached by my Berks County relatives I am fairly good at it, but tonight was not the night for making noodles. I opted for the rouladen because I figured it wouldn’t take long to cook as it is a pre-portioned amount of food.
German rouladen is delicious, if you like meat that is– this particular one was comprised of a beef shank pounded and flattened, meatloaf, bacon and mustard rolled into a little pouch of… well, meat. Some folks will add cheese to the roll, but really it isn’t needed. To prepare dinner, I seared the unholy alliance of meats on my beloved cast iron skillet, deglazed the pan with some Williamette Pinot Noir, added shallots and garlic to the mix, then returned the roll into the pan and braised it in the oven at 350 degress for 30 minutes. I served it over hot, buttered spaetzle and the pan gravy.
Rieker’s did not disappoint, the meat roll was delicious! I’ve also had their Oktoberfest Bratwurst which was clearly homemade, but amazingly tasty and herbal. It’s definitely worth the jaunt up to Fox Chase to grab reasonably-priced gourmet meat and German chocolates!
Rieker’s Prime Meats
7979 Oxford Avenue
Philadelphia, PA 19111
Inspired by purchases from Clark Park Farmer’s Market, Kate made us another phenomenal meal tonight. It was so delicious, I ate until it felt my stomach was going to explode! ;) Between last night’s grilled lamb dinner and tonight’s dinner – I am feeling rather spoiled and happily sated.
I’d like to share the recipe and a picture with you all. Honestly, you must try this for yourself. You’ll thank me!
Note: as always measurements are approximate Please use your best culinary judgment and adjust to your taste when preparing this recipe.
Rigatoni with Hot Italian Turkey Sausage, Swiss Chard, and Goat Cheese
Hot Italian Turkey Sausage
Extra virgin olive oil
Medium white onion
1 cup sliced baby bella mushrooms
Several leaves of fresh sage (chiffonade)
Bunch of swiss chard (cleaned and stalks removed of course)
Fresh ground pepper
Cabernet Sauvignon (red wine)
1/2 can tomato paste
1/2 cup pasta water
1 box Rigatoni
Crumbled plain goat cheese (chevre)
1. Brown sausage in small amount of olive oil in skillet.
2. Remove browned sausage from skillet.
3. Saute diced onion and mushrooms in skillet. Add sage chiffonade. Add swiss chard. Cook until ingredients are softened.
4. Season with salt, pepper and grated nutmeg.
5. Add Cabernet Sauvignon, balsamic vinegar, and tomato paste. Stir to combine. Simmer until slightly thickened. Add pasta water to thin out sauce.
6. Cook rigatoni according to package.
7. Add browned sausage to veggie/sauce mixture. Cook on medium while pasta is cooking.
8. When pasta is cooked, add to sausage mixture, and warm through.
9. SERVE & ENJOY!
We recommend adding crumbled goat cheese after you have plated the dish. It will melt and add creaminess to the decadent sauce.
This dish gets 5 NOMS easily.
It’s been a while! I’ve been running ragged during the my “job adjustment period”. Things are finally starting to fall into place!
So, on to the foods. Fall brings all sorts of splendid items flowing into the Clark Park Farmer’s Market. The huge cornucopia of in-season ingredients, along with the beautiful weather, have inspired me to engage in sinful culinary pursuits. Thankfully Marilyn has been kind enough to do most of the cooking for the past couple weeks, so I thought I would return the favor.
Last night I prepared a farmer’s market feast: grilled lamb chops, roasted Brussels sprouts and steamed Beauregard yams for Marilyn and Eric. The meal was delicious, though fairly straightforward and simple. I usually make a yogurt/mustard sauce for lamb-dipping, but have become fairly bored with that, so this time I tried a different sauce as well. Lamb seems to go well with fruit and red wine, so I concocted a reduction of sorts. It was very simple:
1 cup of red wine
3/4 cup of balsamic vinegar
1/4 cup of Chambord liquor
4-6 sprigs of fresh sage
1 tablespoon of butter
cracked black pepper
I combined the first three ingredients in a saucier and simmered on low until it reduced to half. After removing the pan off the heat, I added the butter and pepper, then spooned the reduction over the grilled meat. The consistency was that of chocolate syrup and almost just a sweet. After deciding the reduction was too decadent a sauce to be limited to savory delectables, it was poured over vanilla ice cream for dessert. The Chambord’s velvet raspberry flavor and the sharp bite of the pepper was an amazing compliment to the frozen cream. I would have added some strawberries to the sauce if they had been in season. Perhaps I’ll do that in the spring.
The reduction was borderline food porn, honestly. The thick sauce was slightly spicy from the pepper and naturally dark and sweet. It coated the back of my spoon seductively, marking the perfect ratio of butter to liquid. I imagine that this sauce could be employed for other recreational uses, but that is a post for another blog, methinks.
I have left this blog stagnant for too long! It’s about time I post my fab Moroccan Stew recipe – since I made it again this evening! Kate agrees it is NOMMY.
Marilyn’s Moroccan Stew
Extra virgin olive oil
Sweet Italian Pork Sausage (or whichever type of sausage you prefer)
1 green bell pepper
1 red bell pepper
1 orange bell pepper
1 medium red onion (you may use yellow, spanish, or whatever onion you desire)
1 large sweet potato
1 can Garbanzo beans (chickpeas)
1 cup chicken broth (use whatever broth you prefer)
Salt & pepper (to taste)
1 cup whole wheat couscous (use regular or flavored if you prefer)
Golden raisins (sultanas)
Note: You may wish to add garlic and fresh tomatoes to this recipe. I do not add garlic due to my mild garlic allergy. I have tried it with fresh diced tomatoes before and it was good, but it’s already a hearty dish, and I’d rather not have to pop 5 antacids before eating this meal.
1. Cut up sausage into bite-sized chunks. Brown in large frying pan or skillet in extra virgin olive oil. Remove from pan.
2. Add diced onion, bell peppers, and sweet potatoes to pan. Saute on medium heat until tender.
3. Add Garbanzo beans.
4. Add chicken broth.
5. Add spices.
6. Cook for 5 minutes or so.
6. Add sausage to the mix.
7. Simmer for 10 minutes or so.
8. In separate pot, prepare couscous.
Bring 1 cup of chicken broth, salted, to a boil. Add 1 cup of couscous. Turn off heat. Let sit for 5 minutes or until couscous is cooked. Fluff with fork. Add 1 pat of butter, tad of honey, and golden raisins. Mix.
9. Stir couscous into sausage/veggie mixture. Turn off heat.
10. Let sit for 5 minutes or so to allow for couscous to absorb the goodness from sausage/veggie mixture.
11. SERVE & ENJOY!
If you try this recipe, let me know how you fare and if you made any edits to it.