Rusty Ring: Hermitcraft: Hermit Bread

Rusty Ring: Hermitcraft: Hermit Bread

This recipe was brought to you by Robin from  Rusty Ring. Visit his blog. it is very interesting.Thanks for posting this heritage recipe with it's heritage Robin.

Becky here is a link to Hermit Bread. It is on another guys blog. So, I posted a link here so he could get the credit for helping me find this recipe for you~!

I will put together some hamburger recipes for you and post them next week I will send you a link to them when I get them done for you.

Happy Birthday ~ By the Way!~~~
Love Ya,

Monty

Becky this one's for you! Stuffed Cabbage Rolls.

I had a very good friend recently ask me to make these for their family. It got such rave reviews I decided to post if for all of you to enjoy as well. 

And my beloved Mother-in-Law recently asked me for some ideas, so, Becky this is one for you and our Irish Heritage to celebrate!

Chef MONTY AUSTIN’S CABBAGE ROLLS

·        10-12 Large Leaves savoy cabbage

·        Sea salt

·        4 Tbsp butter, divided in half

Roll the cabbage leaves with the rice and meat filling.

·        1-1/2 Cups wild rice blend (wild rice and brown rice)

·        4 Cups chicken stock

·        1 Lb. ground beef or turkey

·        ½ tsp. pepper

·        1 small onion, minced

·        4 Tbsp. minced garlic (divided in half)

·        ½ tsp. nutmeg (or grate fresh nutmeg)

·        2 Tbsp Cinnamon

·        5 Tbsp. fresh dill, finely chopped

·        ¼ Cup parsley, finely chopped

·        1 Cup tomato sauce

·        1 Can diced tomatoes in juice

·        4 diced carrots diced small

PREPARATION:

Bring pot of water to boil and season with salt.  Boil cabbage leaves to soften a

couple minutes.  Drain on towel until cool enough to handle.

Add the stuffed cabbage to the sauce cover and simmer.

In large deep sauté pan melt 2 Tbsp butter.  Add wild and long grain rice, stir

4 minutes, add nutmeg, cinnamon, chopped dill, parsley, onion, carrots, garlic, currants and sauté until onions are transparent.  Add hamburger and brown.  Add 4 Cups chicken stock. Cover pan and bring to boil for 10 minutes.  Reduce heat and cook for 20 more minutes (or until brown rice is tender). 

Fill the cabbage rolls with rice stuffing and roll up and set aside.

In the same pan, add 2 Tbsp. butter and brown...then add garlic and cook until tender (don’t burn the garlic).  Add tomatoes and tomato sauce.  Cook 10 minutes.

Put the cabbage rolls on top of the sauce, cover and simmer for 15 minutes.

Remove from heat and let sit for 10 minutes and serve.  

 Bon Apetit!

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As an alternative to stuffed cabbage if you don't have time. Just cut up a cabbage and add it to the rice with all the stock and tomatoes and cook for 30 minutes or until the cabbage is tender and the rice is done. 

Paul Deen needs our support

Google+

Paula I sincerely hope your announcement will inspire other Chefs to "come out" so to speak. I know when I was diagnosed during my apprenticeship back in 1983 my employer found a reason to let me go by renegotiation their food service contract and eliminating my position as Chef of the Restaurant. Sounds like many in our industry still think they are better than us because they don't have this condition. My prayers are with you, hopefully soon they will find a cure for this horrible disease.

I hope my fellow Chefs out there will make a public statement of concern and education of those that are at risk for this disease. It is our responsibility to teach the public about food. I challenge all chefs out there to take a serious look at this problem.

Paula Deen Shocked By Lack Of Public Support Following Diabetes Announcement

Chef and television personality Paula Deen was blindsided by the public backlash following the announcement that she has type 2 diabetes. But what has the butter-loving star shocked more than anything...

Recipes & Cookbooks: Classic French Onion SoupThis has been a favorit...

Recipes & Cookbooks: Classic French Onion Soup

This has been a favorite of mine for a very long time.

The cheese and bread in the soup make it impossible to pass up!

French Onion Soup – Yield 4 8oz bowls

“This traditional soup is probably my favorite.” – Chef Monty

Ingredients:

1 TBSP 3 Large 4 Cloves 1 Quart	Butter Yellow Onion (sliced in ½, then sliced in thick pieces) Fresh garlic, minced  Beef Stock (You can use beef base, make sure it is a good base that has beef as the main ingredient, you don’t want to use one that has salt as the first ingredient!)
1 Leaf 1 tsp To taste 1 Cup 4 Slices	Bay Leaf Thyme (fresh would best) Cracked black pepper Day old bread cut into ¼ inch cubes Good Swiss Cheese (you can use provolone if you would like)

Directions: (You will need 4 oven proof soup bowls.)

In a heavy 2 QT or larger sauce pan add the butter on medium heat.

Place the sliced onion in the heated butter, let cook until they start to become transparent.  Approximately 5 minutes

Add the garlic, sauté for another 3-5 minutes; be careful not to burn the garlic. 

Add the stock and herbs to the pot, simmer for 20 minutes.

Pre-heat the oven on Broil setting.  Remove the bay leaf from the soup.

Ladle the soup into the oven proof bowls and place ¼ of the croutons on top of the soup, place a slice of cheese on top of the croutons

Put the soup bowls in the oven under the broiler, WATCH THEM UNTIL THE CHEESE STARTS TO BROWN.  Don’t walk away for them at this point; they will burn before you know it and you will have to start all over!

You can garnish them with chopped parsley if you would like more color for the dish.

Tip:  You can make the soup days in advance, and when someone stops over in less than 10 minutes you can serve them French Onion Soup, they will think you went to culinary school!

Enjoy! If you would like a copy of this recipe in a 4x6 recipe card format. Email me and I will send you a word format for you to print it off.

5 Winter Energy-savers

5 Winter Energy-savers

What's For Lunch?

What's For Lunch?

 Turkey Ruben on Multi-grain bread. Served with Marinated Cucumbers on a bed of fresh Spinach.

  

Made just like you were making a grilled cheese sandwich. 

Super easy to do, and so good you will want to eat two!

Butter the outsides of the bread.

Heat up the sauerkraut and Turkey.

Stack the sauerkraut on top of the turkey when warm add a slice of Swiss cheese.

When the cheese is melted put it on top of the bread.

Put some Thousand Island dressing on top of the cheese.


Add the other slice of bread on top and flip over to toast both sides.




Toasted until nice and brown and crispy. With Cheese oozing out! 


Just a different twist of the Famous Ruben sandwich when you budget doesn't allow you to buy really good pastrami to make it the original Ruben.

Careful, be really careful, These are addicting!

Turkey Ruben with Marinated Cucumber Salad on a bed of Spinich.

enjoy until next time!


Thanks for stopping in!


Remember to get together with your family and share some of your food heritage with the kids!

chef monty

What's For Lunch? Fried Jumbo Shrimp with Fruit & Vegetable Salad

Fried Jumbo Shrimp with Fruit & Vegetable Salad

served with fresh baked Parmesan cheese bread. 

 Jumbo Shrimp are butterflied and hand battered in bread crumbs of day old Parmesan cheese bread. Quickly pan fried in olive oil.

Fresh horseradish dipping cocktail sauce with fresh squeezed orange.

Warm  parmesan cheese bread is served with the lunch special.

 Combine the shrimp with the Fruit & Vegetable salad. It is a combination of fresh orange, feta cheese, cheddar cheese, vine ripened tomatoes, black olives tossed with romaine lettuce and house raspberry balsamic vinaigrette. 

Anyone can make this at home. It is really possible to put this all together in about 30 minutes, if you bake the bread ahead of time. You can warm it in the oven when frying the shrimp. 

Remember the key to any successful meal is:

Mise en place

From Wikipedia, the free encyclopedia

Mise en place (pronounced [miz ɑ̃ plas], literally "putting in place") is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift.^[1]
Recipes are reviewed to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped, and placed in individual bowls. Equipment, such as spatulas and blenders, are prepared for use, and ovens are preheated. Preparing the mise en place ahead of time allows the chef to cook without having to stop and assemble items, which is desirable in recipes with time constraints.
It also refers to the preparation and layouts that are set up and used by line cooks at their stations in a commercial or restaurant kitchen.
The concept of having everything in its place as applied to the work in a kitchen is likely to have become a staple around the time of Auguste Escoffier,^{[citation needed]} who is well known for his development of the brigade system of running a kitchen.

Enjoy the photos and get you family together tonight to share some of your Heritage with food.

Ciao,

Chef Monty