Quick Red Borscht

So I was running errands in the city yesterday and passing by a German bakery. All of a sudden I had a hankering for fresh pumpernickel rolls. So I picked up some rolls and went over to the Polish deli for a length of smoked kielbasa. So a couple of beets, an onion, and some cabbage later and dinner was in the making. The past couple of days have been cold and rainy and a steaming pot of comfort borscht sounded perfect.

Here’s what you’ll need:

  • 4 small beets
  • 1 medium onion
  • 1 cup shredded cabbage
  • 1/l pound of kielbasa
  • 2 quarts of water
  • 2 tablespoon course sea salt
  • 1 teaspoon pepper

I grate the beets right there in the soup pot to make things easier, then dice up the onion and toss that in, and add the water, salt, and pepper. Get this on the stove on medium heat for about ten minutes.

Add in the cabbage and the kielbasa and cook another ten minutes.

Ladle out into deep soup bowls and serve with slightly toasted buttered pumpernickel rolls.

pumpernickel-rolls

Haddock with Bulmer’s Sauce

My local fishmonger out here had a special on haddock fillets that I couldn’t, no seriously could not, pass up. Besides, I haven’t had un-smoked haddock in a while. Haddock is often found already smoked, but this recipe works best with un-smoked fillets.

Here’s what you’ll need:

  • 11/2 pounds of haddock fillets
  • 2 cup of Bulmer’s hard cider
  • 1 medium onion sliced thin
  • 1 bay leaf
  • 2 tsp lemon juice
  • 2 tbsp light cream
  • ¼ cup cornstarch

Divide the fillet into four equal sizes. Place them into a pan add the sliced onion, bay leaf, and lemon juice. Pour in most of the cider, reserving about 2 tablespoons worth for the finishing sauce. Cover, bring to a boil, and then let simmer for about ten minutes. Now, strain about 1 ¼ cups of the liquid from the pan into a measuring cup.

Now, in a small pan mix the cornstarch with the cider, and gradually whisk in the strained liquid, bringing this to a boil. Whisk continuously till smooth and thickened, remove the pan from the heat and whisk in the cream. Season the sauce with a little sauce and pepper and ladle over the fish.

bulmers01

Turkey Left-over’s Left-overs

Turkey Hash, yeah, nothing says that the thanksgiving is over like a plate of eggs over easy, toast, and a helping of turkey hash. It’s a nice brunch item, and since it uses small sized pieces of turkey, you can make this from the left-over’s left-overs.

 

Here’s what you’ll need:

  • 1 rib of celery
  • 1/2 of a medium onion
  • 1 green pepper
  • 1 red pepper
  • 1 cups turkey
  • 1/2 cup turkey gravy
  • salt and pepper, to taste

Chop the vegetables and sauté them with a little butter in a skillet. When they are tender, add the turkey and the gravy. You can add a little water if the left over grave is a bit on the thick side. Sprinkle with salt and pepper to taste. I usually serve this on toast and top with an egg.

medium_turkey-hash

Hmm Hmm Skillet Potatoes

I was out east last Wednesday to take my Mom out to the grocery. She has a Meat Farms market out by her and while we where there I picked up a pound of slab bacon. I don’t often get slab bacon, and since the market had a couple of packages of white and portobello mushrooms on their sale rack, an alarm went off in my head. It should come as no surprise to my more faithful readers that my alarm sounds an awful lot like a dinner bell! Since they always have great prices on potatoes and onions at Meat farms, my next course of action seemed pretty clear. Oh, and I grabbed a couple of jalapenos and the rest is outlined below:

Here’s what you’ll need (f you skipped the narrative above):

  • 1 cup of slab bacon diced
  • 1 medium onion diced
  • 2 medium portobello mushrooms diced
  • 2 large white mushrooms diced
  • 3 medium long island potatoes diced
  • 2 jalapenos minced
  • paprika, salt, pepper

In a nice seasoned cast iron skillet, start browning up the bacon. Then toss in the onion and jalapeno. Then toss in the mushrooms. As this gets cooking, toss in the diced potatoes. Sprinkle this with paprika for coloring, then fold the potatoes into the mixture. As its cooking up season it with some salt and pepper to taste. Once the potatoes are cooked through and soft, the dish is ready to serve. If you don’t like the heat of the jalapeno, you could substitute a small green bell pepper.