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Chestnut
Stuffing
|
Dry
Rub for Barbecue -
Makes about 1 cup
This
fragrant rub is good on most cuts of beef and lamb,
especially flank steak, shoulder steak, lamb shoulder
chops, and butterflied leg of lamb.
1
Tbs. black peppercorns
1 Tbs. white peppercorns
1 1/2 tsp. coriander seeds
1 1/2 tsp. cumin seeds
1/2 tsp. hot red pepper flakes
1/2 tsp. ground cinnamon
- Toast the peppercorns, coriander, and cumin in a small skillet over medium heat, shaking the pan occasionally to prevent burning, until the first wisps of smoke appear, 3-5 minutes. Remove the pan from the heat, cool the spices to room temperature, then mix with the pepper flakes and cinnamon.
- Grind the spice mixture to a powder in a spice grinder
or coffee mill. (The rub can be stored in an airtight
container at room temperature for several weeks.)
The Best Recipe: Grilling & Barbecue, by the editors of Cook’s Illustrated, Boston Common Press, Brooklyn, MA, 2001, p. 293.
This is a delicious and convenient way of using up mushroom stems and storing or preserving them for use whenever a mushroom flavor is wanted. Add to stuffings, sauces or gravies, or use in meat and fish cookery. You may strain before using. Allow 2 tablespoons for 1 cup chicken-flavored sauce.
Chop very fine:
1/2 lb. mushrooms
Squeeze in a cloth, twisting to extract as much moisture as possible. Reserve.
Cook until golden:
1/4 cup chopped onion or 2 Tbs. chopped shallots
in: 2 Tbs. butter or 3 Tbs. olive oil
Add the mushrooms plus juice and
1/4 tsp. grated nutmeg - season to taste
Sauté on high heat until the mushroom moisture is absorbed. Refrigerate duxelles in a covered jar until ready to use, but do not hold longer than 5 days.
Joy of Cooking, Irma S. Rombauer & Marion Rombauer Becker, The Bobbs-Merrill Company, Inc., Indianapolis/New York, 1975, p. 573.
Simple Spice Rub for Beef or Lamb
Makes scant 1/4 cup
4 Tbs. sweet paprika
2 Tbs. chili powder
2 Tbs. ground cumin
2 Tbs. dark brown sugar
2 Tbs. salt
1 Tbs. dried oregano
1 Tbs. granulated sugar
1 Tbs. ground black pepper
1 Tbs. ground white pepper
1-2 tsp. cayenne pepper
Mix
all ingredients in small bowl. (Can be stored in airtight
container for several weeks.)
The
Best Recipe, Jack Bishop ed., Boston Common Press,
1999, p. 272.
Apple and Onion Dressing - about 12 Cups
Place 1 cup raisins in boiling water for 5 minutes. Drain well. Add them to 7 cups soft bread crumbs
Melt ¾ cup butter.
Sauté in it 3 minutes:
1 cup chopped onion
1 chopped clove garlic
1 cup chopped celery
Joy of Cooking, Irma S. Rombauer & Marion Rombauer Becker, The Bobbs-Merrill Company, Inc., Indianapolis/New York, 1975, p. 372.
Chestnut
Stuffing - Makes
6 cups
To
peel a fresh chestnut, score the flat side with an
"x." Simmer the chestnuts in water, or roast
at 350°, until shells begin to curl. Using a paring
knife, remove shells and skins while chestnuts are
hot. If baking this stuffing outside the turkey, heat
the oven to 400°. Add one-third cup chicken stock,
and place the stuffing in a nine-by-thirteen-inch
buttered baking pan. Bake until it's crusty and golden
on top, about thirty minutes.
- 12 slices white bread crusts removed
- 2 tablespoons unsalted butter
- 1 small onion diced into 1/4-inch pieces
- 1 rib celery diced into 1/4-inch pieces
- 5 chicken livers
- 10 chestnuts blanched and peeled if fresh, roughly chopped
- 1/2 teaspoon coarsely chopped fresh rosemary
- 1 1/2 teaspoons salt
- Freshly ground black pepper
- 1/4 cup heavy cream
- 2 tablespoons cognac
- 1 bunch watercress large stems removed, finely chopped
- 1/3 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- Heat oven to 350°. Tear bread into rough pieces. Place in the bowl of a food processor; pulse until bread is in coarse crumbs, about 30 seconds. Spread crumbs onto a baking sheet. Bake until crumbs are dry and pale golden, about 12 minutes.
- Heat butter in a medium skillet over medium heat. When hot, add onion and celery. Cook, stirring occasionally, until onions are softened, about 3 minutes. Push to one side of pan; add chicken livers. Brown chicken livers on both sides, about 5 minutes. Remove pan from heat.
- Chop chicken livers into 1/8- to 1/4-inch pieces. Toss in a large bowl with onion, celery, bread crumbs, chestnuts, rosemary, salt, pepper to taste, cream, cognac, and watercress
Harriet’s Southern Biscuits - Makes 6-8 Biscuits
Harriet
Fields is a dear friend and a fine cook. She comes from
Texas and her husband, Ron, comes from Arkansas. Ron’s
mother taught Harriet to make these biscuits, but now
Ron claims that Harriet’s biscuits are better
than his mother’s. Boy, if Mrs. Fields sees this
book, I’ll bet we are all going to be in trouble!
One
of the secrets to these little jewels is a very hot,
oiled, black frying pan. I had never seen this prior
to my instruction from Harriet, but now I can do these
quite well myself.
1
cup plus 2 Tbs. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 Tbs. Crisco
1/2 cup buttermilk
1 Tbs. Crisco for frying pan
Mix
the dry ingredients together in a mixing bowl. Blend
in the Crisco until the mixture is coarse and grainy.
Harriet uses a fork, but I have better success with
a pastry blender. Then, using a fork, stir in the buttermilk.
Do not over mix. Put out on a floured board or marble
pastry board and knead just a few times. Pat out the
dough to about 1/2” thick. Cut with a biscuit
cutter or a glass. (Flour the cutter.) Do not handle
the dough too much or it will get tough.
Use
a heavy black iron frying pan. Place the 1 Tbs. of
Crisco in the frying pan and put the frying pan in
the oven for about 7 minutes. Turn each once in the
oil and bake the biscuits at 500° for 10 minutes,
or until light brown.
The
Frugal Gourmet Cooks American, Jeff Smith, William
Morrow & Company, Inc., New York, 1987, pp. 428-429.
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