Oysters Napoleon

 

Having just returned from Maine with the family, I found that as in previous trips to this same beautiful island with very rustic accommodations... I wanted to challenge myself to stretch the ole culinary horizons.  

In all of my previous visits there had been a red tide ban on foraging for mussels and oysters, but not this time.  Each night we had either a lobster dish using lobsters purchased from the lobster-man or one using fresh oysters and/or mussels that were picked at low tide by husband Neil and son Bradford.  

There was no power, no plumbing... just nature and family.  The tiny kitchen in the cabin where we stayed had a small stove and refrigerator that ran on propane and water from a cistern that collected rain water.  

On this evening we called "Bisque Night" family and guests gathered for happy hour.  Prolific Gin and Tonics, cheese and crackers and a surprise... an oyster appetizer that I created just to precede the main event, Lobster Bisque.  There were unbelievers among us though... those that would turn up their noses and proclaim that they "did NOT like oysters".  I had prepared enough for everyone, so when the unbelievers heard the praises proclaimed from the others...they became brave and their status quickly changed to believers.  

I had no name for this glorious dish and asked for recommendations.  My daughter Sara's beau Michael, who is a writer, suggested Oysters Napoleon and so we have it.  

From our island family: Neil, Sara, Michael, Hannah, Bradford and Yours Truly, plus Margo, Larry, Lea, Anne and family visitors Martha and Jim... we implore you to try Oysters Napoleon.  If you do, you certainly will love it! 

 

Oysters Napoleon

INGREDIENTS

12-18 fresh oysters (cleaned, shucked just before ready to bake)

8 slices of thick slab bacon

10-12 green onions, washed and sliced thin

1 1/2 cups chopped parsley

7 cloves garlic, minced fine

2 t worcestershire sauce

10 shakes hot sauce, or to taste

1/2 cup grated parmesan cheese

1 lemon, cut in half

METHOD

Preheat oven to 400 degrees

Shuck oysters, place on baking sheet and set aside

Topping: 

• Fry bacon in a skillet, remove to cool, chop and set aside
• Pour off most of the bacon grease retaining about 1 T
• Place green onions, parsley and garlic in the skillet with heat on medium, sauté stirring for about 7-8 minutes
• Add worcestershire sauce, hot sauce and chopped bacon, continue to cook and stir until thoroughly combined

• Spoon Topping on each oyster, then parmesan cheese followed by a squeeze of lemon juice
• Bake in preheated oven for 10 minutes
• Place on a serving platter, serve and enjoy

~CGJ
 

Roasted Garlic Beer Soup

Don't judge.  I was trying to efficiently use up remaining bulk garlic and create a recipe for a "Meatless Monday" meal for tomorrow.  It all works fabulously together and is very tasty indeed.  Even though there are 2 cups of garlic cloves in this soup, the roasting sweetens and mellows the flavor.  It's not overpowering, but the old rule of thumb still applies...make sure your sweetie has some too.  Wink Wink! 

Roasted Garlic Beer Soup

Yield: 9 cups (4 to 6 servings)

Cooking time: 2 Hours

Ingredients

2 c garlic cloves (plus additional for garnish, optional)
3 T olive oil, divided
2 medium onions, medium dice
6 T all-purpose flour
1.5 t salt
1 t pepper
2 12 oz. beers (Killian’s Red was used in testing)
2 c whole milk
1 c plain yogurt

Method

 

• Place garlic in a baking dish with 1 T of the olive oil, cover and roast in a 300 degree oven for 1.5 hours.
• Meanwhile place the remaining 2 T of olive oil in a heated pan, add onions and cook on low stirring until just beginning to caramelize. 
• Add the flour, salt and pepper stirring to combine and continue to cook for 2 minutes. 
• Add beer, stir and continue to cook until it begins to boil.  
• Turn down the heat, add milk and garlic and continue stirring until heated through.  Turn off. 
• Process the soup safely in batches with a blender or a Vitamix.  Return to pan. 
• Remove a cup of soup and mix with the yogurt returning to pan and stir until thoroughly combined. 
• Check seasoning and adjust if needed.   
• Heat soup on low until it reaches serving temperature.  Ladle portions into bowls and garnish if desired.

Garnish:  Slice cloves of garlic thinly add to a heated pan with 1 T olive oil, add a dash of salt.  Continuously stir until garlic is a light golden brown.  Remove from pan quickly as it will continue to cook.  Place gently on top of soup, serve and enjoy!

~CGJ

Curried Carrot Soup

The heat hasn't set in yet and won't hopefully for months to come.  Who am I kidding...living in the South the temperature passed 80 degrees today, but it was cool enough this morning to have me thinking about soup all day long.  I shared a soup recipe with you not long ago using frozen peas.  The structure of this
Curried Carrot Soup recipe is similar and you can create countless variations, depending on what is in season.  No matter what the outside temperature...there is a calling... a feeling that comes over all of us that can only be answered by warm, comforting and soul satisfying soup.  Well, here it is.

Curried Carrot Soup

Yield: 8 servings
Ingredients

1.25 lbs. carrots, peeled (about 7 medium)

1 yellow onion, roughly chopped
12 cloves garlic
2 t grated ginger
1 T olive oil
1.5 t salt
.75 t ground black pepper
2 t curry powder
2 T Tamari
2 c vegetable stock
2 c half and half (or whole milk)
.5 c sour cream
Whole wheat croutons for garnish (optional)

Method

• In a food processor grate carrots on a medium blade. 
• Place grated carrots in a microwave safe bowl, add 1 T water and cook on High for 5 minutes
• Meanwhile, place roughly chopped onions in the food processor and process with blade attachment until a small dice. 
• Add olive oil to a large pan, heat until shimmering, add onions and begin to sauté, stirring often.
• Meanwhile add the garlic to the processor and process with blade attachment until a fine dice.
• Add garlic to the pan and continue cooking until onions are soft.
• Add ginger, salt, pepper, curry powder and Tamari…stir until combined.
• Add carrots, vegetable stock and half and half, continue cooking and stirring until just begins to boil.  Turn off heat.
• Process safely in batches in a blender or Vitamix and return to the pan.  Add a cup of carrot mixture to the sour cream, stir until thoroughly combined and add back to the pan. 
• Heat until serving temperature, garnish with whole wheat croutons (optional) and serve.

Enjoy

~CGJ

Sweet Potato Hash

It's Good Friday morning, out of bed at 6 (yes I know)... and after being up for awhile checking email and news, I wanted something substantial, but healthy for breakfast.  Except for grocery shopping late last week for a dinner party... it had been a bit since I had shopped, so ingredient options were limited.  Luckily it all came together. 

By starting the sweet potatoes in the microwave, the time from idea... to on the plate was just about 20 minutes and my sweetie loved it too. 

 

Sweet Potato Hash – Yield 4 servings

Ingredients

• 2 large sweet potatoes, peeled and diced into ½ inch cubes 
• 2 tablespoons water
• 1 large onion, chopped medium
• 1 teaspoon chopped garlic
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon smoked paprika
• ½ teaspoon hot sauce (I use Tabasco)
• 4 raw eggs (Optional)

Method

Start sweet potatoes in the microwave in a covered dish with the water for 5 minutes on high.
Meanwhile, heat pan on medium, add olive oil and onions.  Sauté while stirring for 3 minutes. 

Add garlic and continue sautéing for 2 minutes or until onions begin to caramelize. 

Add sweet potatoes, salt, pepper, smoked paprika and hot sauce… continuing to cook and stir for 5 minutes.

Check for seasoning and add additional salt, pepper, paprika or hot sauce if desired.

Optional: If desired make 4 wells into the hash add a raw egg into each, cover and cook for about 3 to 4 minutes, or until desired doneness.

Enjoy

~CGJ

Cowgirl Dip

I love our neighborhood... and this afternoon, several of us gathered in our home to continue preparations for our next block party coming up in May.   Historically there have been decades of such gatherings and generations of Glen Iris South Highlanders that have participated.  Many of us that now live in this neighborhood grew up in other areas and went to rival schools.  As always I wanted to make my neighbors feel welcome and to share a new recipe.  Unbeknownst to them... I was celebrating my high school girls basketball team winning the state championship the night before.  I named the dip (forefront) in their honor.  In the midst of Eagles, Rams, Yellow Jackets and Gators... I, the Southwood (Lady) Cowboy was celebrating.  Go Pokes...so proud!

http://www.shreveporttimes.com/article/20130310/SPORTS0407/130309040/Jimmy-Watson-Eleventh-Heaven-Southwood-wins-another-girls-hoops-title?nclick_check=1

Cowgirl Dip (Lady Cowboys Victory Dip) 

• 1/2 c Olive Oil
• 20 cloves Garlic, sliced thinly (Yes really.... 20 cloves)
• 2 15 oz. cans Ranch style Beans, drained
• ½ t Table Salt
• ¼ t ground White Pepper
• ¼ t Smoked Paprika
• 1 c grated Sharp Cheddar Cheese

Preheat oven to 350 degrees.

Pan sauté Garlic in Olive Oil on low heat stirring continuously until golden brown…about 15 minutes, remove Garlic and 1T Olive Oil…reserve rest of oil for another use.  (Pan sauteing the garlic in this manor, creates a sweet, mild garlic flavor)

Add Garlic and 1T Olive Oil to food processor with all other ingredients except cheese and process until smooth.

Pour processed Bean mixture into an oven safe dish, cover with cheese and bake about 25 minutes until heated through and the Cheese is melted.

Serve with Pita Chips and enjoy! 

~CGJ

Herbed Lemon Roasted Chicken



I have been dreaming of roasted chicken for weeks... so on this slow Winter Sunday afternoon, I will prepare one for tonight's dinner and practice for an upcoming family gathering next weekend.  Many cooks pride themselves on having their own version of Roasted Chicken to make as often as demanded by their loved ones.  

If that describes you, or not, I would encourage you to step outside of the usual and just go for it.  You'll be glad you did.  Because this recipe requires that the chicken be brined prior to roasting, begin preparations at least 7 hours prior to your designated dinner hour.  

Serves: 6







1/2 c table salt

1/2 c brown sugar (lightly packed)

4 lemons divided (I used Meyer Lemons from our own trees)

1 medium onion

8 cloves crushed garlic divided

2 T peppercorns (cracked)

24 sprigs fresh thyme divided

4 cups water

10 cups water

1 5 to 6 lb chicken

4 sprigs fresh rosemary divided

Begin by combining salt, brown sugar, juice of 2 lemons and peel, half of onion roughly chopped, 4 cloves of garlic, peppercorns, 4 sprigs of thyme and 4 cups of water in a saucepan.  Bring to a boil, turn off and let cool.

Remove the chicken giblets and wash chicken throughly inside and out.

In a container large enough to hold the chicken and brining solution, place the chicken, cooled brine solution and 10 cups of cold water.  Cover securely and refrigerate for 4 hours.

Preheat oven to 400 degrees.

Drain the brining solution, pat chicken dry and place in a roasting pan.  Squeeze juice from the 2 remaining lemons on the outside of the chicken, place lemon peels inside the chicken cavity along with the remaining half onion, whole sprigs of thyme and rosemary.

Roast the chicken for approximately 1 hour and 45 minutes to 2 hours or until the juices run clear when you cut between a leg and thigh.  (If it begins to brown too much during roasting time, tent with foil.)  Remove from oven. 

Place on a serving platter, tent with foil and allow to rest about 20 minutes.  Reduce pan juices and pour over chicken or serve on the side.  

Ring the dinnerbell and enjoy! 

~CGJ

 





Summer Giardiniera





 



Summer Giardiniera

"You can savor the goodness of summer's bounty all year long."

 

-cgj

 

In making this recipe, most of your time is spent in prepping the vegetables.

I actually started washing, slicing and chopping the evening before on a weeknight and completed the canning the next evening.  Just refrigerate after prepping until ready to can.  It just takes a little planning and a couple of free evenings or a weekend day to have the goodness of summertime all year.  Last Friday, we had a few friends over to start celebrating the holiday weekend.  I opened the first jar of Summer Giardiniera and used it to make a crostini appetizer, yum!  Use your imagination, the possibilities are endless. 

 

Veggies prepped and ready to mix 

Tip: Use a large roasting pan to mix
veggies in so that they are evenly distributed
before packing into the jars

 

Sterilized jars with garlic, bay leaf, peppercorns

and oregano ready to be packed with veggies

 

Unless you have multiple canning vessels,

you will need to process in batches

 

 

 

 

Let the Giardiniera sit for at least a couple of weeks

so that the flavor can develop 

 

 

 

Recipe:

 

1 cauliflower, cut into small florets

5 red bell peppers, seeded and chopped medium

9 carrots, peeled...make sticks then chop medium

1 bundle asparagus, separate woody stem from tender part, cut into 1 inch pieces

1 pound frozen pearl onions

3 banana peppers, seeded then chopped medium

2 yellow onions, chopped medium

3 cups green olives, rough chop

garlic - 4 cloves per jar 

bay leaves - 1 per jar

peppercorns - 1/2 teaspoon per jar

2 sprigs oregano per jar

16 teaspoons kosher salt

8 cups vinegar

8 cups water

Olive Oil - 1 tablespoon per jar

 

Sterilize 12 pint jars and lids

Wash and prepare vegetables as instucted above

Place bay leaves, peppercorns, garlic and oregano in jars

Pack vegetables in jars to within 1 inch of rim

Heat together vinegar, water and kosher salt just til boiling

Pour vinegar solution over vegetables to within 1/2 inch of rim

Add olive oil to each jar

Wipe off rims, screw on lids

Process jars in a boiling water bath for 10 minutes

 

Let the jars rest undisturbed for 2 weeks for the flavor to develop.  Refrigerate unused portions of opened jars for up to 1 week.  Store jars in a cool dark place and consume within a year.

 

 

For more information about food safety and canning, please refer to the link below:

http://nchfp.uga.edu/publications/publications_usda.html

 

Tips:

1) Try your Summer Giardiniera on Crostini with provolone cheese and salami

2) ...on your favorite sandwich

3) ...or salad

4) If you need more vinegar solution the base recipe is 1 cup vinegar, 1 cup water and 2 teaspoons of kosher salt

 

Enjoy

 

~