Sausage and savoy cabbage risotto

The other day I bought rice on the internet. Tired of going from shop to shop to find the right rice for my risotto, I went on Amazon, and thanks to my BF prime subscription (you get free 2 day shipping) I ordered about 9lb of riso bello arborio rice. When it got home I decided I had to cook it asap, and I knew I wanted something hearty and I also knew I had some savoy cabbage in the fridge that had been there for a while and needed to be cooked. I started thinking and I decided sausage and savoy cabbage should be a pretty good combo.

The next day, we went climbing with a friend and at the end we were starving, so I decided to throw together a dinner for all of us based on the sausage and savoy cabbage rice. it was pretty good thinking! We loved it. I even got a message from my friend the day after saying the rice was great and we (i.e., me) should make some more risotto soon.

Sausage and savoy cabbage risotto

Ingredients

  • 4 oz. of arborio rice per person
  • 1 cup of broth per person
  • 1/2 lb of sausage
  • 1 small savoy cabbage (napa cabbage would also work)
  • EVOO
  • pepper

Directions

  1. I started out by roasting up some sausage taken out of its encasing in a bit of oil. While the sausage was roasting, I cleaned my savoy cabbage from its tougher leaves, cut it into strips and washed it. I then added the cabbage to the sausage and salted it lightly to help it wilt. When the cabbage was wilted, I added the rice (about 4 oz. per person) and I let it toast for a couple of minutes. When the liquid from the cabbage had been absorbed I started adding beef broth. As with all risotto, you add the broth one ladle at a time, waiting for all the broth to be absorbed before adding a new ladle of broth. To cook your risotto, it should take about 1 cup of broth per 4 oz. of rice and about 20 minutes from when you start adding the broth. Finally, right before serving, I added a generous amount of black pepper.
  2. Loved it! Need to do this again! Will not invite my friend, so I have one less person to share this risotto with!

Polenta gnocchi with savoy cabbage and cheese

Yesterday I had to make use of some of my leftover polenta from my dinner with friends. Now there are a lot of things you can do with leftover polenta, that mainly involve baking it with some sort of meat sauce or grilling it with cheese, but I wanted something different.

Scouting the web, i found a very interesting recipe for polenta gnocchi. I was sold.

Polenta gnocchi are made mixing leftover polenta with egg and flour and then cooking and using them as gnocchi. I had never heard of them despite coming from the town of polenta. Well they were great.

I decided to add buckwheat flour to give it a more rustic feel and the final result reminded me of the traditional pizzoccheri. They were a great way of using polenta in an unusual way and they are a perfect dish for a cold winter day.

Polenta gnocchi with savoy cabbage and cheese

Polenta gnocchi with savoy cabbage and cheese

Ingredients

  • 1/2 lb cooked polenta
  • 1 egg
  • 1/3 cup buckwheat flour
  • 1/2 small savoy cabbage
  • 1/2 cup diced melting cheese like fontina
  • 1+1 tbsp butter
  • 1 clove garlic
  • sage
  • salt

Directions

  1. Put the cold precooked polenta in a mixer and blend it with the egg until creamy.
  2. Add the buckwheat flour. You will need more or less 1/3 of a cup, but a lot depends on how sticky your polenta. Add enough flour to get a soft dough that doesn’t stick to your hand.
  3. Form the gnocchi on a floured surface by rolling out the dough in long logs, more or less as thick as a thumb and then cut them in gnocchi. If you want the gnocchi to look super nice, roll them on a fork to give them the characteristic stripes (I never do). Place the gnocchi in the fridge while you prepare the sauce.
  4. Cut the savoy cabbage in stripes, wash it and stew it with a bit of water until wilted. Drain it and sautee it with 1 spoon butter and salt until cooked.
  5. Prepare the cheese by dicing it and the rest of the butter by melting it with the sage and the garlic.
  6. Cook the gnocchi in salted boiling water in batches. Throw 10-20 gnocchi in the pot of boiling water and fish them out once they start floating. Drain them and add them to a bowl. Dress with cheese, cabbage and butter and keep layering the ingredients in the bowl until you run out.
  7. Do not mix the gnocchi in the bowl, as they are rather soft and would break. If the cheese didn’t melt much, you can microwave the bowl for a couple of minutes.
  8. Serve piping hot.

Red cabbage quiche

Today I am going to propose a simple quiche. I had a lot of leftover cabbage and I had it for like 3 meals in a row before deciding I had to do something different with it. So I decided to transform it into a quiche.

I usually do quiche crust using butter and water, but I had seen on some websites people doing the dough with oil and white wine so I decided to give it a try.  And it turned out awesome! I could have eaten the crust alone. There is something in the wine that gives the crust a great taste.

The filling was just leftover cabbage. I wrote down my recipe, but you can use your leftover vegetables if you have some lying around.

Red cabbage quiche

Ingredients

For the crust:

    • 5 oz. flour + some
    • 1/4 cup oil
    • pinch salt
    • 1/4 cup cold white wine

For the filling

  • 1 small red cabbage
  • 1 onion
  • 1 green apple
  • 2 bay leaves
  • 1 pinch caraway seeds
  • salt
  • 1/4 cup vinegar
  • oil
  • 2 oz. diced cheese

Directions

For the filling:

    1. Start by braising the cabbage. Clean the cabbage by discarding the outer leaves and eliminating the core. Slice it thinly and wash it. In a pot, warm up a bit of oil and add in the sliced apple and onion. Let them cook until soft.
    2. Add the cabbage, the bay leaves, the caraway seeds, salt and about 1/2 cup of water. Cover the pot and let the cabbage wilt down for about 10 minutes. When the cabbage has softened up stir it well and add the vinegar. Let the cabbage braise for another 20 minutes or until completely cooked, stirring frequently and adding more water if needed.
    3. When cooked throughout, check seasoning and add salt or vinegar and let the cabbage cool down.

For the crust:

  1. Quickly mix the ingredients adding the wine slowly. You should obtain a soft pliable dough. If needed add a bit more flour or a bit more wine.
  2. Once the dough is well mixed, wrap it in plastic and pot it to rest in the fridge for half hour.
  3. Roll out the dough in a disk, put it in a cake pan and cover with the cooled down cabbage. Add the diced cheese on top and cook in a 380F oven for about 45 minutes.
  4. You can enjoy the quiche both hot or cold.

Braised red cabbage soup with pineapple and turnip, and a blood orange chipotle

So tonight I participated in the awesome MMD on-line cook-off by Mary Makes Dinner. I competed with Mary and Amy of What Jew Wanna Eat to create a recipe using 3 surprise ingredients. We got the ingredients by mail and opened them up for the challenge and then we got 40 minutes to cook.

The ingredients were: canned pineapple, fennel seeds and dried chipotle peppers. So I thought and I though (actually I only thought and not even that much or that well because 40 minutes go really fast!) and I decided to use red cabbage. I thought it would go well with the sweetness of the pineapple and I played the rest by hear.

I started by rendering the fat of some diced bacon and then I added sliced red cabbage, turnip for bitterness, pineapple for sweetness and the fennel seed for some . Then I cooked the split chipotles with some blood orange juice to get some acidity and smokiness.

Of course, time ran out fast and I ended up with a pretty mono-color purple dish. It was tasty, but not particularly pretty. 5 minutes too late it hit me: blend it into a soup and add croutons to it! And so version 2 of the dish was born.

Red cabbage soup with pinapple and turnips

Now for the video of the competition and to vote my recipe and give me chance of winning a cool book and a gift card you can go here.

And for the recipe, read on!

Braised red cabbage (soup) with pineapple, turnip and blood orange chipotle reduction

Ingredients

  • 2 oz. bacon
  • 1/2 red cabbage
  • 1 can pineapple
  • 4 turnips
  • 1 tbsp fennel seed
  • 2 dried chipotles
  • 2 blood orange
  • 1 slice bread
  • salt

Directions

  1. Dice the bacon and put it in a pot to get the fat to render. Add the fennel seed to the pot and let it toast for a few seconds.
  2. Slice the cabbage, dice the pineapple and the peeled turnips and add everything to the pot with the bacon and the fennel. Add the pineapple juice and the salt and cover the pot. Let cook for about 30 minutes, mixing and adding seasoning or water as needed.
  3. In a separate pot cook the orange juice with the chipotle peppers slit in two.
  4. For the simple version of the dish, serve the cabbage warm, dressed with the chipotle orange reduction.
  5. For the soup version, blend the braised cabbage and serve in a bowl topping it with diced bread that you soaked in the reduction and a couple of pineapples dices.

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