This recipe was my grandmothers improvement from the original in older Fannie Farmer (Boston Cooking School) cookbooks. See the original stuffing recipe (minus the celery) on page 220 of the book at the Feeding America web site.
It is basic, rich and tasty!
Ingredients
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16 oz. saltine crackers, medium size crumble
2 c. celery, finely diced
2 tsp. ground pepper
4 tsp. ground sage (more to taste)
5 c. milk (whole or reconstituted from evaporated)
8 oz. unsalted butter
Preparation
--------------
Mix dry ingredients in a large mixing bowl.
Heat milk to just before simmer (scalding), add butter, continue heating until melted.
Add liquid to mixing bowl and incorporate gently.
Place in a high sided baking dish and cook for about 30 minutes in a 375 degree oven or microwave on high. EVERY TEN MINUTES, remove from heat and stir to assure even cooking.
Serve with homemade turkey or chicken gravy and (toasted) in soup.
Sunday, November 25, 2007
Saturday, November 03, 2007
Meat stuffed grape leaves
This Lebanese / Armenian style recipe started out in Jeff Smith's original cookbook and now has corrected quantities and additional ingredients.
Ingredients
--------------
2 TB. olive oil
4 cloves garlic, minced
1 c. long grain rice
1 tsp. ground allspice
1/2 tsp. ground cinnamon
1 1/4 lb. ground lamb
1 tsp. salt
1 tsp. ground pepper
2 tsp. dried mint leaves
1/4 c. currants, chopped
1/4 c. pine nuts, toasted
1 ea. 16 oz. jar grape leaves in brine
juice of one lemon
Preparation
--------------
Sweat the garlic in a pan with the olive oil until limp but not brown.
Add the rice and saute until just lightly brown.
Add the cinnamon and allspice, saute for a minute to bloom the flavors.
Add the lamb, ground pepper, salt and saute until the pink color of the meat is gone.
Move mixture to a mixing bowl and add the pine nuts, currants and 1 tsp of mint leaves.
Mix thoroughly but gently using your clean hands and let cool in the refrigerator.
Remove the grape leaves from their jar and rinse in cold water. Separate carefully and cut off any long stems with kitchen scissors.
Using your thumb and three fingers, form 'logs' of the meat mixture about 1/2 inch wide and 1 1 /2 to 2 inches long; the amount of meat mixture needed will depend on the size of the grape leaf.
Place the meat 'log' at the stem end, fold leaf edges and roll into a cylinder.
Arrange grape leaf rolls snugly in rows in a wide pot, preferably in only two layers.
Place a flat plate on top of the rolls to prevent them from moving or floating.
Cover barely with water, lemon juice and the remaining mint leaves.
Simmer for one hour.
Serve with yogurt or tahini sauce.
Ingredients
--------------
2 TB. olive oil
4 cloves garlic, minced
1 c. long grain rice
1 tsp. ground allspice
1/2 tsp. ground cinnamon
1 1/4 lb. ground lamb
1 tsp. salt
1 tsp. ground pepper
2 tsp. dried mint leaves
1/4 c. currants, chopped
1/4 c. pine nuts, toasted
1 ea. 16 oz. jar grape leaves in brine
juice of one lemon
Preparation
--------------
Sweat the garlic in a pan with the olive oil until limp but not brown.
Add the rice and saute until just lightly brown.
Add the cinnamon and allspice, saute for a minute to bloom the flavors.
Add the lamb, ground pepper, salt and saute until the pink color of the meat is gone.
Move mixture to a mixing bowl and add the pine nuts, currants and 1 tsp of mint leaves.
Mix thoroughly but gently using your clean hands and let cool in the refrigerator.
Remove the grape leaves from their jar and rinse in cold water. Separate carefully and cut off any long stems with kitchen scissors.
Using your thumb and three fingers, form 'logs' of the meat mixture about 1/2 inch wide and 1 1 /2 to 2 inches long; the amount of meat mixture needed will depend on the size of the grape leaf.
Place the meat 'log' at the stem end, fold leaf edges and roll into a cylinder.
Arrange grape leaf rolls snugly in rows in a wide pot, preferably in only two layers.
Place a flat plate on top of the rolls to prevent them from moving or floating.
Cover barely with water, lemon juice and the remaining mint leaves.
Simmer for one hour.
Serve with yogurt or tahini sauce.
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