It may just be the perfect fall vegetable
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Cabbage Recipes Stuffed cabbage rolls 1 head green cabbage, cored 1 pound, bulk Italian sausage 1½ cup finely chopped onion 3 cups cooked pearled barley ¼ shredded Parmesan cheese 2 tablespoons fresh parsley, chopped 1 tablespoon fresh thyme 1 tablespoon oregano 1 can diced tomatoes ½ cup apple cider Salt and pepper to taste
Cook the sausage, and remove from the heat. Sweat the onions in the same pan, add the sausage back along with the cheese, parsley, thyme and oregano. Remove from the heat and stir in the barley, set aside. Peel off about 10 cabbage leaves, and steam or microwave until tender. (You can steam the whole head and remove the soften leaves as well). Allow to cool. Holding a cabbage leaf in your hand, spoon about one-third a cup of the stuffing mixture onto the bottom of the leaf. Fold and roll up. Place in an 11-by-13 baking dish. Repeat until all the leaves and stuffing are in the dish. Mix tomatoes and liquid with cider in a bowl. Pour over the cabbage rolls. Cover in foil, cook for 90 minutes in a 350 degree oven. Remove foil, cook another 25 to 30 minutes until lightly browned.
Source: Annapolis Capital
How to raise the quintessential corn dish to an art form
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Are crucial to any dish.
At Frasca Food and Wine in Boulder, where polenta may stand on its own as a first course or serve as an inspired backdrop for a deeply flavorful ragu or conserva, polenta is generally imported from Friuli, the region in Italy that inspires the restaurant's cuisine.
However, Chef and Co-owner Lachlan Mackinnon-Patterson, recommends home cooks order polenta from Anson Mills, a Columbia, S.C., company that specializes in artisanal milled and whole grains such as polenta, heirloom rice and farro.
How and what to serve with polenta and how to cook it depend on the polenta you choose. Finely ground polenta, sometimes called instant polenta, is best used as a complement for a ragu or other highly flavorful stew.
"You don't want so much character that it competes with a ragu. All the flavor is in this," he says, pointing to a ground pork ragu that has been slowly cooked in the oven for hours. "(The polenta) is nice canvas."
The ragu is a marvel of rustic winter cooking with ground pork, celery, prosciutto, onion, red wine, chicken broth and just a touch of tomato paste. One trick to keep the ground pork from turning into de-flavored nuggets during the long cooking is to form the pork into patties and sear them on each side to achieve caramelization. Mackinnon-Patterson then lets the patties braise with the other ingredients, which allows the pork to maintain its integrity while slowly releasing flavor into the sauce. After being brought to room temperature, the pork is crumbled into the ragu and reheated.
Source: Daily Camera
When someone comes core tardily from toil, how helpful it is to grasp that a flavoursome supper is all at made and ethical waiting to be intense up in the microwave or toaster oven. This modus operandi for steak and mushroom pie is one of my go-to dishes during the
