New food experiment. Mac and cheese but with black rice as the starch and add some broccoli because why not.
2 cups black rice
2 cups water (or stock)
2 cups whole milk
1 t mushroom paste (Better than Bouillon)
roux from 1 cube butter and 1 cup flour
maybe 1/2 C each Parmesan and Asiago
couple cups milk or so
1 lb shredded medium cheddar
1 lb frozen chopped broccoli
Add in order above (though that extra milk can be added as needed). Use lowest heat throughout so the oils don’t break the emulsification.
Pretty thick. Maybe too thick? I was lazy and used pre-shredded Parmesan, Asiago, and cheddar. The Asiago and cheddar contain starches which can interfere with emulsification and make the final sauce less smooth so that’s likely a factor. Flavor is pretty good but can likely be made better. Arguably the flavor of the broccoli overpowers all else; it’s very strong compared to the rest.
Been trying to a) decrease my consumption of red meat (fuck you, cholesterol) and b) increase my consumption of soluble fiber (fuck you, cholesterol), so I’ve cobbled together some meatballs with oatmeal and where I can use various combinations of meat as situations demand. Here is the basic recipe which I just made and which were really delicious.
1 lb meat (I used hot Italian style sausage made at my local grocery)
1 lb ground turkey
2 good sized shallots finely chopped
1 C oatmeal (I use Bob’s Red Mill)
(one could add some Worcestershire or garlic if desired)
1½ t salt
1 t pepper
2 t cayenne
For oven baked, set oven to 375f; for pan fried prepare a cast iron skillet with oil
Mix all the stuff in a bowl.
Make balls from the mixture no larger than a golf ball.
For oven, disperse balls over sheet (with or without parchment paper); or place gently into hot oil to shallow fry and brown evenly on various sides.
Bake for 25 minutes; not sure how long to fry but you got this.
This is technically a double batch so one could cut everything in half and do a smaller batch.
Note that I used half ground turkey (chicken would substitute, of course). I should be able to alter the primary meat (in this case hot Italian style sausage) to use lamb or beef (again using half turkey) with solid results. I may try the lamb version this weekend. We shall see.
I wanted to try something different for stuffing this year, so I surfed the Web and cobbled together several stuffing recipes to form this delicious mess of brown. It does contain some pretty classic elements (dried fruit and sage, for example), but using oatmeal as the base instead of toasted bread as well as punching it up with dried Bing cherries should set this apart from the competitors. (In my mind, when a recipe I create turns out well I imagine myself having done well in a contest.)
Anyway, here are the important bits.
1 lb sausage (I used hot Italian because that was available)
2 shallots diced
2 or 4 celery stalks diced
2 or 3 leeks sliced maybe half an inch thick
8 oz dried Bing cherries
fresh sage (I probably added around two of those plastic fresh boxes from my garden so maybe a quarter cup?) (this is the only herb so don’t skimp unless the sausage you use is sage forward, in which case go easier I guess)
salt and pepper to taste
cayenne to taste
1 cube butter give or take very soft
5 cups rolled oats + 1 cup steel cut oats (one could alter the ratio as desired)
3 or 4 cups chicken stock (I make my own; be careful if you use store bought because they tend to be salty)
Brown the sausage (it will cook together later so concentrate on browning only)
(I use a pastry knife to break up the browned sausage once browned)
transfer sausage to very large bowl
In the same pan and beginning with the shallots and then in order the celery, leeks, and cherries
add the oatmeal(s), sage, and the soft butter to the bowl; mix let macerate for ten minutes
add maybe half the stock to the bowl; mix
When the vegetables are softened add them to the bowl and mix thoroughly
Add salt, pepper, and cayenne tasting as you progress
Add up to the remaining stock (not too wet but not too dry) and continue to mix thoroughly
layer the mixture into your smoking pan(s), cover in foil, and transfer to smoker
smoke for a good 90 minutes repositioning as necessary (my smoker only goes to 275f so that’s what I used)
uncover and smoke for another half hour (adjust covering and uncovering to get your desired smokiness
Something like that. I didn’t take notes. Or these are my notes just several days after the fact. Probably the next batch will be even better! This is likely the best stuffing I’ve ever had so that’s something.
My mom made a pretty authentic goulash in certain respects. In certain other respects it wasn’t really goulash at all. I’m now making something somewhere in between.
The Hungarians would make a sort of soup called goulash and serve that with or over cubed boiled potatoes. The Germans like a thicker version and serve that over spaetzle. My mom used elbow macaroni. I have a spaetzle maker but usually just reach for a nice orzo lately.
My mom used a combination of tomato juice and tomatoes. I skip the juice. Feel free to include some to make a thinner version. You could also add chicken stock to take it more into the soup dimension. My mom used stewed tomatoes but I use just diced. She also added “a little sugar”. I’ve dropped this as well.
My mom used ground beef, but I’ve gone more traditional here and cube nice beef and brown that.
Finally, my mom didn’t use paprika (I know!) and I use a lot. If I can brown the beef and sauté the onions over fire I use Hungarian sweet, but if I can’t I use Spanish smoked paprika instead. Or maybe a combination. I’m not too picky about this detail.
1 lb beef (browned)
2 large onions (sautéed but not browned)
1 T garlic (optional, I usually skip but sweat these after the onions)
tomatoes (2 x 28 oz cans of Muir Glen diced is typical for me)
salt and pepper
¼ C paprika (yes, a lot)
brown beef and set aside
sauté onions in whatever fat remains, scrap up the bits, and let them go translucent (take your time)
add everything into the pot (except the pasta) and let that simmer for a long while, relax
cook the pasta you chose (or potatoes or make spaetzle) (1 box of orzo is a good portion for the above)
you can combine the starch and sauce together and server or serve portions (I usually combine in the pasta just prior to serving time so it’s a one pot stop)