Sausage, Sweet Potato and Sage Pasta With Roasted Squash

This is a crazy good dish!

Recipe for two:

pasta
1 small delicata squash, cut in half lengthwise and seeded
4 mild Italian sausage, cut with scissors into 1/2" slices
1/2 c red onion, chopped
1/2 c leek, chopped, white and pale green parts only
1/2 sweet potato, peeled and cubed
6 fresh sage leafs, finely chopped
2 cloves garlic, finely chopped
1/2 c white wine
1/2 c veggie stock
1 t tomato paste
salt and pepper
olive oil
butter

Ok get the pasta water going, and pop the squash into a 325* oven with a little olive oil, salt and pepper.  While that's happening brown the sausage in a heavy saute pan over medium high heat, with a little olive oil.  When done add the sage, onion and sweet potato, season with salt and pepper and cook.  Just before they are done, add the wine and reduce by half, then add the stock and tomato paste and do the same.

When done, turn off the heat and add a nice chunk of butter, shake the pan back and fourth to melt the butter.  Combine with the drained pasta, and serve onto warm plates with the roasted squash.

Bon Appetit!  Chef Hobbes

It's all about that Ph balance!

For me and many Chefs, it's all about the balance of acid to sugar!

We pay so much attention to the Ph in the soil when we plant a garden, but how many times do we think about the Ph of our food and our bodies?

With this wonderful veggie dish, I have the sweetness of the onions, the bitter of the greens and the acid of the tomatoes.  At certain times of the year, such as the spring and early summer, the oxallic levels of leafy greens such as spinach, chard and kale are really high.

Oxallic acid is the ingredient that helps the plant survive by killing off some of the bugs that are feeding on them.  This acid can also cause us to have throat irritations. That's why many European Chefs cook their greens with a little acid, such vinegar, wine or fruit, like tomatoes, making for a perfectly balanced dish.

In this I cooked some onion, broccoli stalks (peeled), red cabbage, garlic, kale and cherry tomatoes, with a little smoked paprika and salt and pepper.  try it, it's wonderful!

Bon Appetit!  Chef Hobbes

Tapas: Patatas Braves, With Pimenton Sauce Served with Black Cod in Parchment

A classic Spanish tapas from Chef Juanjo Lopez of Madrid, Spain.

Absolutely a Killer Dish, and the potatoes part would be good for a super bowl party!

Also a bonus recipe: how to cook perfect moist fish in parchment.

Recipe:

Potatoes, russets peeled and cubed into 1" cubes and soaked in water for 3 hours, then drained.  The secret to good potatoes is frying them twice.

Using a nice heavy pot, pour in some olive oil to a depth of about 2" -- don't use extra virgin olive oil as it has a lower smoke point, and will not do well over high heat.

Heat the oil up over medium high heat to about 375* F.  When hot add the spuds.  Cook until they are just starting to lightly brown.  Then remove them from the oil, turn up the heat a little bit, put them back in the pan and cook them until golden brown.

The Sauce:

2 T extra virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, chopped
1 bay leaf
1 T smoked Spanish paprika
1 T hot smoked Spanish paprika
1 T flour
salt and pepper
1 1/2 cups water

Heat the olive oil in a small saucepan over medium heat.  Add the onion and garlic and cook until soft.  Then add the bay leaf, paprika, flour and a little salt and pepper.  Cook and stir until the mixture becomes a little toasted, then add the water and bring to a boil.  Whisk constantly, when boiling reduce heat to low and cook for 10 minutes.  Remove the bay leaf and blend until smooth.

The Fish:

You can cook any type of fish in parchment, but white fish works best.

Place the fish onto a piece of parchment paper, sprinkle with a little salt and pepper.  Drizzle a little olive oil on, and a knob (t) of butter.  Add a handful of cherry tomatoes cut in half, and close up the paper to form a sealed purse, you can use steel paper clips if it helps.  Place in the oven for 30 - 40 minutes at 323* or until done.  It's that easy...

Bon Appetit!  Chef Hobbes

A British Dish, Called Minced Meat

This dish doesn't sound very appealing, but it really is good, and simple to make!

This was a popular dish during hard times in England, because it was cheap and easy to put on the table...

We had it with sweet potato mash, and a little fresh parsley.

Please note that I recommend Eden products for two reasons.  Their cans are not lined with any harmful stuff, unlike others.  And they don't support GMO!

Recipe for four:

1 LB ground lamb or beef
1 large red onion, chopped
2 carrots, chopped
3 stalks celery, chopped
4 cloves garlic, finely chopped
1 bunch fresh italian parley, chopped
1 can Eden crushed tomatoes
1 sprig fresh rosemary, finely chopped
1 c red wine
3 c beef of lamb stock, reduced by half
salt and pepper

For the mash:

2 sweet potatoes, peeled and cubed large
1 T extra virgin olive oil
1 T butter

Start cooking the mirepoix ( onions, carrots, celery and garlic) in some olive oil and butter over medium heat, season with salt and pepper.  Cook until soft, then transfer to a dish and set aside.

While that's happening, reduce the stock down a bit, by bringing it to a boil then lower the heat just a tiny bit, and reduce by half.

Using the same pan you cooked the mirepoix in, add a little more oil and butter, and brown the meat over medium high heat.  When done add the wine and reduce by half.  Then add the stock, tomatoes, mirepoix and rosemary.  Cook it down over medium low heat until it's thick but has a little sauce as well.  Feel free to add more stock as needed.

Boil the sweet potatoes until soft.  Drain and return to the pan, add some extra virgin olive oil and butter, then mash with a masher, fork or blender.

Serve everything onto warm plates and garnish with parsley.

Bon Appetit!  Chef Hobbes

Wicked Good Roast Chicken with Fennel, Beets and Lemon

Wicked Good!  And simple to prepare.  Cooks in about 1 1/2 hours.

Recipe for four:

1 whole chicken, cut into four pieces
4 small beets, peeled and quartered
2 lemons, quartered
1 large fennel bulb, trimmed and sliced thick
1 whole head of garlic, seperated, leave skins on
2 handfulls cherry tomatoes, whole
2 cups white wine
1/3 cup white vermouth
1 cups chicken stock
olive oil
3 T butter
6 sprigs fresh thyme
salt and pepper

Set the oven to 325* - Coat the chicken with olive oil and season with a good amount of salt and pepper.  Arrange the chicken along with all the ingredients (except the tomatoes) in a large roasting pan, and cover with foil.

Place in the middle of the oven for 45 minutes.  Then remove the foil, add the tomatoes and increase the heat to 425* - Cook for another 45 minutes uncovered.   What you're trying to do here is brown the chicken and reduce the liquid to about a 1/2 a cup, just enough to sauce the meal.

Serve onto warm plates with jasmine rice.

Bon Appetit!  Chef Hobbes

Local Grown Lamb Chops With Incredible Kale Veggies

The lamb chops, incredible kale, onions, carrots, celery and garlic, with simple but wonderful pan meat sauce, known as Au Jus...

Recipe for two:

4 lamb chops
1 carrot, chopped
3 stalks celery, finely sliced
1/2 yellow onion, sliced
2 cloves garlic, finely chopped
1 bunch Dino kale, stems removed and chopped
olive oil
1/2 T butter
salt and pepper
1 t paprika

First bring the chops up to room temperature, by taking them out of the fridge for an hour before you start cooking.

Add a little olive oil to a heavy skillet, and place over medium high heat.  When the pans hot, using tongs place the chops into the pan on their backs (the fatty side).  Brown the fat so it gets nice and golden brown and crunchy, but not burnt, so you may have to adjust the heat a little.  When done do the same on the other side (the bone side).  Now lower the heat to medium and cook the chops on both sides until cooked until your liking, medium for me.

While the chops are cooking, place another pan on the stove with the butter, when the pans hot add the onions, carrots, celery, garlic and a little salt and pepper.

Cook the veggies over medium heat until soft.  When done add the paprika and stir.  Cook a little more to toast the spice.  Now add the kale and stir to wilt.

Plate the veggies onto warm plates, then the chops and spoon on the Au Jus, or juices from the meat.

Bon Appetit!  Chef Hobbes

Incredible Yorkshire Pudding...

Yorkshire pudding, or oven pancakes, a side dish that's served with every traditional sunday dinner in the UK!

When it's done right, it will blow your socks off mate!

Recipe for one 9" Yorkshire Pudding:

1/2 c flour
1/2 c milk
2 eggs, beaten
pinch sea salt
1/4 c butter or beef fat drippings

Set the oven to 425* -  Combine the flour and milk into a mixing bowl, mix until just mixed together, batter should appear lumpy.  Stir in the eggs and salt.

Place the butter or fat into a 9" pie plate and place in the oven until the butter has melted or the fats hot.
Remove from oven and pour in the batter.  Place it back in the oven and bake 15 - 20 minutes, until the batter has puffed up, and is golden brown, make sure it's not doughy in the middle.

Bon Appetit!  Chef Hobbes

Awesome Lamb Shanks With Sweet Potato Mash

Tasty Island Lamb, from Katie and Paul at La Crover Farms, on San Juan Island, Washington...

Don't let this dish scare you.  A little prep and stick it in the oven for 3 hours!  Kick back and have a few drinks while you're waiting for this wonderful meal to get some rich and intense flavors...

Recipe for two with tons of sauce leftover for pasta the next day:

2 lamb shanks
1 red onion, chopped
3 carrots, chopped
3 stalks celery, chopped
6 cloves garlic, sliced
1 small parsnip, chopped
1 tomato, chopped
1 can Eden crushed tomatoes
1 6" sprig fresh rosemary, left whole
1 three finger pinch cayenne
1    "        "       "      salt
1/2 t fresh ground black pepper
flour for dusting
8 cups veggie stock
2 cups red wine
2 T olive oil
2 T butter
2 sweet potatoes, peeled and cubed into 2" pieces, for the mash

Set the oven to 325* - A cast iron dutch oven works best for this meal.

Season the shanks with salt and pepper, then dust with flour.  Brown the shanks in the oil, over medium  heat in a large deep cast iron dutch oven.

When done set them aside, and add the butter to the pan.  When it's melted and foaming add the onions, carrots, celery, parsnip and garlic.  Cook until soft.  When finished season with salt and pepper, and add the cayenne.  Stir and then add the wine.  Reduce by half, then add the stock, tomato, rosemary, shanks and the canned tomatoes.  Put the lid on and pop it in the oven for three hours, checking every 45 minutes to make sure there's lots of liquid, add more stock if needed.

If there end's up being way too much liquid, then take the lid off for the last 20 minutes or so, to reduce it.

If you want to do an extra step, which will make for an even more wonderful flavors, try putting the canned tomatoes with a little stock in the oven covered for about 45 minutes!

Serve onto warm plates with mashed sweet potatoes...

Bon Appetit!  Chef Hobbes

Shitake Mushroom Saute

Just a fabulous meal!


Shitake mushrooms, shallots, onions, garlic and
celery, served with jasmine rice.

Recipe for two:

1/2 pound or more shitake mushrooms, wiped clean, stems removed and sliced
1 red onion, chopped
1 large shallot, sliced
4 cloves garlic, chopped
2 stalks celery, finely sliced
1/2 c swiss cheese
1/2 c red wine
salt and pepper
pinch cayenne
3 T olive oil
1 T butter

A couple of tips about mushrooms!  Never wash them!  Mushrooms are like little sponges and they soak up a lot of water, which will end up making a wet and tasteless meal.  Only wipe them clean with a towel.  Keep the stalks to make stock at another time.

First get the rice going, always use stock instead of water for tastier rice.

Using a heavy saute pan, add the oil and butter to the pan, and place over medium high heat.  When the it's really hot add the mushrooms, onions, shallots, garlic and celery.  Toss or stir to get everything coated with the oil and butter.

The mushrooms may soak up all the liquid, just keep moving the ingredients around.  When the mushrooms start to cook they will release some of it back to the pan.  If they don't add a little more oil.

Season with salt, pepper and cayenne.  When the veggies appear to be getting close to being done add the wine and reduce until all the liquid is gone.

Plate onto warm plates with the rice and sprinkle with cheese.

Bon Appetit!  Chef Hobbes

Just when you thought you have had the best sandwich ever!

Try this baby!  Chicken Mc Hobbes: Take 2

A pounded chicken breast on a bed of caramelized red onions, with kale and cambozola cheese, on grilled sourdough buns!

I don't usually mix blue cheese with chicken, but this combination works really well...

Recipe for two:

2 sourdough buns, from Bakery San Juan, sliced in half
1 organic chicken breast, pounded and cut in half, seasoned with S & P
1 red onion, halved and thinly sliced
1 handful of kale, chopped
1 wedge, cambozola cheese, rhine removed
1 t paprika
olive oil
butter
pinch cayenne
salt and pepper

Start cooking the onions with a good amount of butter and olive oil, over medium heat.  Caramelize the onions, which means cook them on high heat just before they start to brown, then lower the heat and add paprika so they are cooking slower, until they start to dissolve.  They will become really sweet and sticky if cooked this way!  When done add the greens and season with salt, pepper and cayenne, and cook them down a bit.

Put a little olive oil in a large saute pan, and place over medium high heat.  When the oil's hot place the chicken in the pan shaking the pan back and fourth to avoid sticking.  Cook until browned on both sides, about 8 minutes.

Brush the buns with olive oil and grill them or you can toast them in the oven!

Spread the cheese onto both sides of the buns, then put the onions and greens in, and place the chicken on top of them.  Serve on warm plates with a nice pint of IPA...

Bon Appetit!  Chef Hobbes

Salmon, Roasted Cauliflower and Garlic Puree On a Bed Of Buttery Greens With a White Wine Sage Sauce

Awesome!

Salmon, roasted cauliflower and garlic puree, on a bed of buttery greens, with a white wine, butter sage sauce...

This dish is so easy to make, and so rewarding to eat...

Recipe for two:

1 small cauliflower, trimmed and sliced into 1" thick slices
1 head of garlic, broken up, but leave the skins on
2 fillets salmon, one third of a pound each
1 c yellow onion, chopped
3 c mixed greens such as chard or kale, chopped
6 sage leaves, finely sliced
olive oil
2 T butter
salt and pepper
1/2 c white wine
1/2 c veggie stock

Heat up the oven to 375* - and place the cauliflower and garlic (skins on) into a roasting pan, and coat everything with a good amount of olive oil and season with salt and pepper.  Roast until light golden brown, turning once, about 40 minutes.

When they're almost done start the sauteing the onions in a little olive oil and butter, over medium heat.  Cook until soft.

While that's happening put the cauliflower into a blender.  Now squeeze the garlic out of the skins into the blender.  Add some extra virgin olive oil, a pinch of salt and a little veggie stock if needed to get the blender going.  Blend until pureed.  Transfer to a dish and keep warm in the oven, or in a pan on the stove.

In a heavy saute pan put a little olive oil in and heat over medium high heat.  When the oils hot place the salmon into the oil (presentation side down or skin side up) shaking back and fourth as you go, to avoid sticking.  Cook until brown and turn to finish the cooking.  NEVER TURN FISH MORE THAN ONCE!  When done transfer to a warm oven.

Add the greens to the onions to wilt.

Wipe out any bits and oil from the pan that you cooked the salmon in, and add the wine.  Reduce by two thirds over medium high heat.  When done add the stock and do the same.  When done add the sage and shake the pan bake and fourth.  Turn off the heat and add one tablespoon of butter, keep shaking the pan as you go until the butter has melted and sauce shines....

Plate the greens onto warm plates, then puree, salmon and sauce.

Bon Appetit!  Chef Hobbes

Shepherd's Pie

Traditionally shepherds's pie is made from lamb, leftover from the holidays or sunday dinner.

I made this wonderful pie with beef, leftover from our Christmas dinner.

Recipe for four:

6 potatoes, peeled, boiled and mashed
3 cups cooked beef or lamb, ground or finely chopped
1 red onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, finely chopped
1 large leek, white and pale green parts only, chopped
1 t fresh rosemary, finely chopped
1 T fresh parsley, chopped
1 T tomato paste
32oz beef or lamb stock
2 cups red wine
salt and pepper
pinch cayenne
1 T butter
1 T olive oil

Turn the oven on to 325* - Then make the mash potatoes and set aside.

Put the butter and oil in a heavy skillet over medium high heat.  When the oil and butter are really hot add the onion, carrots, celery, leek and garlic.  Cook until soft but not brown.

When done add the beef or lamb, tomato paste, rosemary, parsley, cayenne and season with a good amount of salt and pepper.  Stir and add the wine, reduce by half the amount, then add the stock and do the same.

Transfer the mixture to a deep oven baking dish.  Then spoon on the mashed potatoes right on top of the mixture, using a fork to smooth it out and add a little design.   Now pop it in the oven on the top shelf for about 45 minutes or until the mash starts to brown.

Serve onto warm plates!

Bon Appetit!  Chef Hobbes

Merry Christmas

Merry Christmas and happy cooking!

Home cured gravlax on grilled bread with creme fraiche, red onion and capers, with hot sweet mustard!

If you would like this recipe, just search gravlax...

Bon Appetit!  Chef Hobbes

Easy Savory Sausage Rolls! Or Pigs in Sleeping Bags!

Easy and really tasty savory sausage rolls...

All you need to make these wonderful English pub food treats is good quality sausage meat and puff pastry.

I have to admit, I'm not a baker, and frankly I hate to bake!  So I buy my puff pastry frozen!  If you can get it purchase Dufour pastry, it's simply the best frozen product out there, in my mind...

Here's a recipe for four sausage rolls using Adams English bangers.

2 bangers, skins removed
1 sprig fresh rosemary, finely chopped
1 sheet puff pastry, thawed, if you can't get Defour, Pepperidge Farms will work fine for this
pinch cayenne
salt and pepper
1 egg, beaten

Spicy Mustard

1/8 t dry coleman's mustard, mixed with a little water to form a paste
2 t grey poupon mustard
2 t honey
Mix all ingredients together

Lightly flour the pastry, and gently roll out any winkles, and cut the sheet in half lengthwise.  In a bowl mix the sausage meat with the fresh rosemary.  Don't use dried rosemary.

Lay the sausage meat out along the bottom edge of the pastry, so it looks like a long sausage about the same diameter as a marker pen.  Now season the meat with a little cayenne, salt and pepper.

Lightly wet the upper edge of the pastry with water, and roll the sausage and pastry into a roll towards the wet edge.  Now pinch the seam closed and roll the sausage roll out with palms of your hands so it's smooth.

Cut the rolls in half, and then cut little diagonal slits on the top side of the pastry, this will let the steam out when they are cooking.  Now brush the rolls with the egg, and place onto a baking sheet with a piece of parchment paper underneath.

Pop them in a 375* hot oven, and cook until they are flaky and golden brown.  About 35-45 minutes.  If they look like they browning to fast, turn the oven down a bit.

Serve with a pint of IPA!

Bon Appetit!  Chef Hobbes