Barb is an Athens, OH blogger, and as a lover of all things local, and many things Athens, was immediately drawn to her writing, her recipes, and the simple recipes that result in spectacular dishes. This recipe, in particular, I made after a trip to the huge farmers market in Athens on one fine Saturday. Because of this, I was able to source the ingredients from the same suppliers she uses. It’s a beautiful stew, with the heady aroma of the stock, wine, and herbs bringing out the best of all the other ingredients.
Rabbit and Horticultural Bean Stew
recipe from Tigers and Strawberries
3 tablespoons olive oil or bacon drippings
1 cup thinly sliced onion
1 teaspoon salt
1 1/2 cups thinly sliced leeks–white and light green bits only
3 tablespoons minced fresh garlic
1 cup thinly sliced celery
1 cup thinly sliced carrots
1/2 cup thinly sliced fresh shiitake mushrooms
1 pound boneless rabbit meat
1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves
1 teaspoon smoked Spanish paprika
1 cup dry white wine
1 1/2-2 quarts of rabbit stock (or chicken stock, if you must–or water, if you haven’t anything else)
1 1/2 pounds freshly shelled horticultural beans
the meat from the rabbit stock, if you have any
1 bay leaf
salt and freshly ground pepper to taste
2 tablespoons minced fresh herbs–I used rosemary, thyme, sage and flat-leaf parsley–for garnish
Heat the oil or drippings in the bottom of a large, heavy-bottomed pot on medium high heat.
Add the onions and sprinkle with a teaspoon of salt and cook, stirring, until the onions turn golden. Add the leeks, garlic, celery, carrots and mushrooms, and cook, stirring until the onions are a deep golden brown and the other vegetables have been tinged with brown and everything is smelling wonderful.
Add the boneless rabbit meat, and cook, stirring, until it browns lightly.
Sprinkle in the first measures of fresh herbs and the Spanish paprika. Pour in the wine and deglaze the bottom of the pot, then allow the alcohol to simmer out of the wine.
Add the rabbit stock or whatever other liquid you are using, and stir in the beans. Add the meat from the rabbit stock, if you had any. Throw in the bay leaf.
Bring to a brisk simmer, then turn down the heat to a gentle simmer, cover the pot and cook until the beans and rabbit are both tender.
If the stew liquid isn’t thick enough to your taste, take out about a half cup of beans and mash them thoroughly. Stir them back into the stew and voila–instant thickener! No extra added fat or starch. Beans are like magic that way.
Season to taste with salt and pepper, and garnish with the fresh herbs just before serving.
I came across this recipe while searching for a way to use quark from Blue Jacket Dairy. Even though I love spatzle as a base for a delicious stew (sauerbraten, I’m looking at you!), this preparation is a vegetarian meal unto itself. I love what the browning process does to them. I could eat this for days on end!
recipe from I Can Do That blog
1/2 c. quark cheese, homemade or store-bought
1 c. flour
1/2 tsp. sea salt
1/4 tsp. freshly grated nutmeg
Pinch of ground white pepper
1 1/2 tbsp. butter
1/2 c. chopped onion
1 garlic clove, finely minced
Sea salt and ground white pepper
Freshly grated nutmeg, about a quarter of the whole nut
1 c. grated Swiss cheese
1/4 c. water
Bring a large pot of water to a boil and add 1 teaspoon salt for every quart. In a small bowl, mix flour, 1/2 teaspoon salt, nutmeg, and white pepper. With a wire whisk, blend the quark and eggs together in a large bowl. Stir in the flour mixture with a rubber spatula until smooth.
Heat a large skillet over medium heat. Add the butter and onions. Season with salt and pepper to taste, and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for another 2 minutes. Keep the heat at medium while boiling the spatzle.
Push the dough through the holes of a colander, spatzle maker, or a potato ricer into the boiling water. Stir the spatzle and cook for 1 minute. Then, using a skimmer or a large slotted spoon, transfer the spatzle to the hot skillet. Raise the heat up to high and fry the noodles until they begin to turn golden. Season with nutmeg, salt and pepper.
Add the cheese and stir-fry until it begins to brown slightly. Add the water and stir-fry until it is absorbed. Add more water if you want the noodles to have a thick soupy consistency. Serve immediately.
It’s finally starting to feel like winter around here – we finally got a little snow. No more than just a dusting, but just enough to remind us winter hasn’t finished rearing its ugly head just yet. What better time to look at pictures from last summer’s farmers markets, and to start counting down the days until it’s that time again…
I’m a sucker for a good tiramisu, and after trial (and error), found that this recipe from Cooking for Engineers produced the best one yet. Super easy and quick to whip up, so perfect when you’re having company.
recipe from Cooking for Engineers
About 20 lady’s fingers (the crisp ones, not the soft ones)
2 shots (2 oz, 60 mL) espresso
1/2 c. (120 mL) coffee
1 c. (240 mL) heavy whipping cream
1 lb. (455 g) mascarpone cheese
1/2 c. granulated sugar
3 tbsp. (44 mL) rum or brandy (we used Kahlua)
Shavings of unsweetened dark chocolate
First, start by assembling the ingredients (see above). Chill whipping cream and bowl. Mix coffee and espresso and chill. Whisk the whipping cream until it reaches stiff peaks. This can be accompanied in a few minutes with an electric mixer or by hand (times will vary depending on arm strength and stamina).
Put the cheese, sugar, and brandy into a medium bowl and mix until smooth. Add more sugar or alcohol as desired. Fold in the whipped cream to create the cheese mixture.
Soak lady fingers in espresso for a couple of seconds, rotating to coat all sides. Place lady fingers side by side on bottom of an 8×8-inch pan. Put half the cheese mixture on lady fingers in pan. Smooth with a spatula or spoon. Sift cocoa powder liberally on surface of layer. Apply second layer of lady fingers and remaining cheese. Sift cocoa powder and half of chocolate shavings. Cover in plastic wrap and chill.
To serve, use the remaining chocolate shavings by sprinkling a bit onto eight plates. Cut tiramisu into 8 rectangles and serve on plates (or simply spoon them out).
Excuse me if I’m bit distracted today. I’m profoundly sad because we had to put our 13-year old Beagle Sadie down last night – we woke up in the middle of night to let her and our Shih Tzu out for a potty break, and Sadie was fairly unresponsive to being woke up – she did eventually awaken, but was crashing into everything, yelping, and seemed totally unaware of her surroundings. Needless to say, a middle-of-the-night emergency vet visit was in order, and the veterinarian she saw agreed that Sadie was incredible distress, that it was likely a stroke, brain tumor, or aneurysm, and that given her age and a similar, less serious but still not normal episode a few months back, that the most humane thing we could do was to end her suffering. In a way it was a difficult decision (as it is for any pet owner), but in a way it was not. We just wanted her to not be in pain anymore. After being given a sedative to calm her down, the vet gave her the euthanasia shot, and she passed away peacefully around 3am.
Sadie came into our lives in a most unusual way – we came home from running errands in October of 2005 to find her chained up to our light post out front. We brought her inside (fully intending to take her to the SPCA), but her sweet disposition won me over in seconds. She had a collar on that had a phone number listed, but the number had been disconnected. After asking around the neighborhood and trying to find out who she belonged to, we found out she had been wandering around at large for over a year, and that her original owners had moved away without taking her with – that she essentially was homeless. She was part of our family within a week. After taking her to the vet, we found out she was 6 or 7 years old. Even though we knew we’d only have a few years tops with her (life expectancy for a Beagle is usually 11-13 years), we welcomed her with open arms. We were rewarded with the pleasure of her company for the last 6 ½ years.
We knew she was on the decline when she started developing cataracts, and then eventually, was stone deaf. In the past year, it was getting increasingly more difficult for her to get around. We were preparing ourselves for the inevitable – even though I feel an empty place in our hearts and our home right now, I know she’s better off. Hopefully you all will know the love and loyalty of a special pet in your life. I know my life was better because Sadie was part of it.
I’ll get back to posting regularly tomorrow, but for today, I just want to reflect on her and my time with her.
I don’t know about the rest of you, but I have a freezer chock full of meat that I bought and never got around to using. If you, like me, managed to find yourself with an extra rabbit in there, this is a perfect recipe for a chilly day. The rabbit is from the Athens Farmers Market – it was much easier to prepare than I thought it would be, and the result was a hearty stew that I could very easily see myself making again.
Rabbit, Mushroom and Tarragon Stew
recipe from the We Are Never Full blog
What you need:
* 3 rashes of bacon, cut into pieces
* 1 small onion, diced finely
* 3 cloves garlic, minced
* 1 box of button mushrooms, cleaned and sliced lengthwise
* 1 whole rabbit, cut into pieces
* 3 sprigs of tarragon – 2 with tarragon leaves removed and chopped and 1 left whole, bruised by back of a chef’s knife
* 2 1/2 cups of white wine
* 2 heaping tablespoons of dijon mustard
* 1 1/2 cups of chicken stock
* 1/2 cup light cream
What to do:
1. Heat heavy-bottomed pan/pot to medium-high and cook bacon pieces until almost crispy. Remove with a slotted spoon and set aside.
2. Pour bacon fat into a bowl and, starting with one tablespoon, add the fat back to the pot. Cook onion, garlic and mushroom in the bacon fat until medium-soft (about 5-6 minutes). Remove and set aside in the bowl with the bacon.
3. Season the rabbit pieces with salt and pepper. Add a bit more bacon fat (or butter if you’d prefer) back to the heavy-bottomed pan and add your rabbit pieces. Sear the outside on all sides of each piece until they are nice and golden brown (about 6 to 8 minutes). Remove to a plate for a moment.
4. I know, I know… lots of removing of food from the pan. They’ll be back soon. Deglaze the bottom of your pan with wine – keep heat up to medium and scrape all the bits from the bottom of the pan. After about a minute or so, add your chicken stock, tarragon, bruised tarragon sprig and mustard. Stir.
5. Now, add back everything – rabbit, mushrooms, bacon, onions, garlic, etc. – to the pan. Bring to a boil and then lower to medium/medium-low and simmer, covered for 30 minutes. After that, continue to simmer the dish uncovered for another 20 to 30 minutes. It will cook down to a thicker sauce.
6. Finish by stirring in the cream and fishing out the loose tarragon sprig. Enjoy!
Got home late last night, and didn’t get to bed until nearly 6am, so I slept in most of today. Putting together the entry for the FreshStreet pop up at Noodlecat as we speak, will hopefully have more for you tomorrow. In the meantime, enjoy (vicariously, much as I did during the date) these pictures of what we have to look forward to on Saturdays in early summer.
Today’s entry is going to be a quick one, as I’m going to be leaving in a few minutes to head up to Cleveland in a few minutes with the Columbus Food Adventures peeps to attend the one night FreshStreet popup (note: Facebook is down at the moment – will update entry later on to link to FreshStreet) at Jonathan Sawyer’s Noodlecat. I won’t be getting back until after midnight, so it’s now or never, although I should be doing some live updating on Twitter.
But back to what you’re looking at – I these were taken when I was still in Dodd Hall, and when P. was going out to the farmers markets and I attended vicariously through these photos. Out of all the things I missed last year, that was a biggie for me. So needless to say, these pictures became my motivation – when I was learning to walk again, it was in hopes of being able to walk by the time the farmers markets started this year. I’m so happy that I’ve got there with time to spare.
So in all honesty, I’m not sure which pics were taken where, as I’ve totally lost my frame of reference, and P. doesn’t remember. But enjoy, anyway – and remember that this is only about 4 or so months away…
If you like spicy foods, here’s one for you. The cayenne in the recipe gives it quite a kick, and the sweet Hawaiian roll is a great contrast to the heat. I’ve had to cut the heat out of most of my diet, unfortunately, but even without it’s full complement of red pepper, it still came out delicious. During the winter, I make these on the indoor grill – not ideal, but still quite edible. Since you’re cooking chicken here, make sure it gets to at least 165 internally before eating. For better mouth feel, use ground chicken (15% fat) only. It’s not nearly as good with just white meat ground chicken.
recipe by Jeff Krump of Ezra Pound Cake
Makes 12 small burgers
1 lb. ground chicken
1 lb. andouille sausage, casings removed, cut into 1-inch pieces
½ tbsp. coarse ground pepper
½ tbsp. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cayenne pepper
12 soft dinner rolls (preferably King’s Hawaiian Sweet Rolls)
Condiments: shredded lettuce, sliced tomato, cheese, sliced onion, mayonnaise, mustard, ketchup, chili sauce
Preheat the grill to medium-high. Using a food processor, process the andouille until finely chopped. Transfer the andouille to a large bowl. Add chicken, salt, pepper, garlic powder, onion powder and cayenne. Mix gently, being careful not to overwork the mixture.
Form the mixture into 12 patties, and place them on the grill. Cook until the internal temperature registers 170F, about 5 minutes per side. During the last minute of grilling, add the cheese to the tops of the burgers, and toast the rolls (cut side down, about 30 seconds).