Merguez and chickpeas
February 2, 2017
Merguez lamb sausage, ricotta, sundried tomato , chickpeas, harrissa, farro
- Roast/grill/pan fry merguez sausage
- Cook farro,
- Layer/assemble ingredients together.
Venison Medallions juniper sauce
December 23, 2016
Serves 4, Belgian recipe. Use large cast iron pan. Ryan Haupt made this QED!
also check out http://honest-food.net/category/northern-european/
Serve with pinot noir /gamay / chianti.
- 1 ½ LB venison backstrap or loin (filet mignon or pork loin). Salt and rest at room temp for 30 min.
- 3 TB butter
- Pomegranate seeds for garnish
SAUCE
- 1 shallot minced
- 1 shot (1.5 ounces) of gin
- ¼ C demi-glace or reduced beef broth
- 1 tsp ground juniper berries
- 2 tsp fresh rosemary chopped
- ½ C sour cream or creme fraîche
COOKING
- Heat butter in pan, med-hi. Sear venison on each side, 3-4 min per side depending on how thick the loin. Remove from pan and let it rest on cutting board.
- Add shallot to pan, saute for 2 min. Turn off heat, add gin. High heat, stir with wooden spoon to deglaze pan.
- Add rosemary and crushed juniper, then demi-glace broth. Cook down until reduced (4-5 min until spoon leaves a trail).
- Turn off heat. When stops bubbling, add creme fraîche.
- Slice venison loin into medallions, lay down some sauce, place medallions on top. Add fresh cracked pepper and pomegranates .
Tuscan Kale Salad
December 2, 2016
QED delicious, sweeter kale salad. Serves 4-6
- One bunch Tuscan Kale, remove from stem.
- One pomegranate – seeds
- ¼ C raisins or cranberries
- ¼ C sliced almonds
- 1 oz shaved romano/Asiago cheese
Dressing
- 1 clove garlic
- 1 T lemon juice
- 1 T white wine or white balsamic vinegar
- 3 T oil
pork chops & kale
October 27, 2016
WSJ, Dan Kluger, 2016 svgs 4, oven 325°
4 – bone in pork chops
- Heat 2TB olive oil in cast iron skillet med-hi. When oil is shimmering, add pork chops, sear, golden brown 2 min per side.
- Put pan in oven, bake 10-15 min (until thermometer in pork chops – 150°). Remove, let rest covered 10 min.
2 bunches stemmed, chopped Kale
- Boil water in med size lidded pot.
- Add chopped kale to boiling water. Blanch 2 min (bright green)
- Drain and toss dry.
1 thinly sliced red onion, 2 cloves garlic, ¾ C chopped toasted walnuts & 1 chopped jalapeño
- In dry pot, med-hi, add 2 TB olive oil, garlic and onions. Sauté until onions cartelized ( 6min).
- Stir in walnuts & jalapeño, cook 3 min.
¾ C chopped basil, ¼ C chopped fresh mint, 1½ C pomegranate seeds
- Add cooked kale and herbs to onion mixture in pot. Cook 4 min until softened. S&P to taste
- Remove from heat, add half of pomegranate seeds.
Divide kale/herb mixture onto plates, top with pork chops, sprinkle remaining pomegranate seeds and drizzle some olive oil.
Harissa Chicken & Chickpeas
October 1, 2016
Bon Appétit (Zameron)QED 2016 Serves 4, Preheat oven 425°
- 1 Tb olive oil, 3 LB ( 8 – skin on, bone in chicken thighs), Season in salt & pepper. Heat in oven proof skillet med-hi, 5 min per side. Remove from pan.
- Soften finely chopped small onion & 2 cloves garlic in pan, about 3 min.
- Add 2 TB tomato paste. Cook, stirring until darkened about 1 minute.
- Add 2 cans drained chickpeas, ¼ C Harissa paste (mild), ½ C chicken broth. Bring to simmer.
- Return chicken into pan, nestle into chickpeas, skin side up. Bake 20 minutes.
- Remove from oven, serve topped with ¼ C chopped parsley and lemon wedges.
Celery tomato radish mozzarella salad
April 9, 2016
QED, easy and delicious 2016
3 stalks celery, stalks sliced crosswise
cherry plum tomatoes halved length wise
radishes (small bunch) sliced thin/medium
5-6 green onions sliced
half carton – 4 oz-small fresh mozzarella balls (ciliegine)
2-4 TB olive oil, salt & pepper
Olsson Recipes 