more recipes from Mary Margaret...
(Very, very loosely based on Cocina Nueva, the New Spanish Kitchen by Jane Lawson)
3 lbs very small potatoes, fingerling is fine
3 red onions
2-4 habanero OR scotch bonnet peppers
1 can crushed tomatoes (Dei Fratelli has lowest sodium)
1 13 oz can good brand of black olives, lightly rinsed
2 cups Le Puy lentils
1 14.5 oz can chicken broth (as low sodium as possible)
4-6 cloves garlic
1 cup sherry
1 tsp oregano
2 bay leaves
1 tsp dried thyme
1 tsp celery seed
1 TBS pimentón
1/4 cup sherry vinegar
1. Cut rabbits into 6 serving pieces each. Discard backbones. Drizzle with olive oil and saute or broil to lightly brown on both sides.
2. While the rabbits brown, wash and quarter potatoes. Halve the smaller ones. Mince or grate the onions. Mince the peppers.
3. Put veggies, crushed tomatoes, back olives, lentils, chicken broth in heavy pot or dutch oven and turn heat to low--low medium. Mince or press garlic into sauce. Add sherry, oregano, bay leaves, thyme, celery seed and pimentón.
4. Add rabbit pieces to sauce, bring to simmer, then cover to braise for about 1 hour--1 h 15 minutes. Check occasionally to stir and make sure sauce doesn't boil. Add 1/2 cup of chicken broth if going dry.
5. When done, stir in sherry vinegar and serve.
NOTES: The original recipe uses eggplant instead of potatoes.
Spanish Pimentón is related to paprika but is smoked. Very dark color and very different taste.
You can find Le Puy lentils a.k.a. green lentils, and pimentón in good grocery stores (Busch, Nino Carvaggio’s, etc.) and in Zingerman’s Deli in Ann Arbor.
Stir fried Brussels sprouts
(another improv inspired by Farmers Market finds)
2 quarts Brussels sprouts
2-3 sweet red peppers
1 bunch green onions
4 garlic cloves
1/2 tsp black pepper
2 TBS corn oil
1. Wash, cut off bottom and remove outer leaf layers on sprouts. Cut each in half.
2. Wash and mince peppers and onions. Mince or press garlic.
3. Heat corn oil in wok or skillet. Add Brussels sprouts and stir fry until they start to turn translucent or slightly golden. Add red peppers and onions to stir fry 1-2 minutes.
4. Stir in garlic and black pepper. Remove from heat and drizzle with sesame oil. Serve.
Makes 4-6 servings.
Improv on Autumn soup
(Adapted from what I found in the Farmers Market and my pantry. Warning--my measurements were by eye rather than test kitchen precise.)
3 large OR 4 medium yellow onions
1-2 TBS olive oil
1 lb stew beef, cubed
1-2 beef soup bones, the meatier the better
2 qts (2--2 1/2 lbs) parsnips, coin slice or cubed
1 lb carrots, coin slice or cubed
1 qt tomatillos, skinned and quartered
1 medium cauliflower, flowerets separated (I used orange--white is OK too)
4 baby cabbages quartered OR 1 very small cabbage, cored and thick sliced
1 28-oz can crushed tomatoes (Dei Fratelli has lowest sodium)
2 14.5 oz cans beef broth (as low sodium as possible)
1 pint dry red wine
1 tsp black pepper
1 1/2 heaping TBS powdered mustard
2-3 bay leaves
1 tsp dried thyme OR generous TBS of fresh thyme leaves
2 TBS demi-glace, a.k.a. beef base, if you have it. (do *NOT* substitute bouillon)
water as needed to top off
1. Coarsely chop onions and skillet-saute in olive oil till golden, or lightly browned. While the onions saute, wash, peel and start chopping the veggies. Don't worry about having them all prepped at this point.
2. Put the onions into the stock pot with the beef broth, wine and crushed tomatoes. Don't rinse the cans out. Turn on heat to medium.
3. Brown the beef in the same skillet used for the onions. Add beef to the stock pot and turn up heat enough to simmer if stock is still cool. Finish prepping the veggies. Add them to the stock pot. Use 1 beef can of water to deglaze the skillet then pour into soup. Add enough water to generously submerge everything. 2 more beef broth can fulls and 1 tomato can full should do it. Add another beef can full if needed.
4. Add seasonings. Turn up heat to bring to almost boil, then down to low simmer for about 45 minutes to an hour. Check occasionally to stir and make sure it never goes above simmer. When the veggies are al dente-tender, skim off foam, adjust seasonings if needed, and serve.
Makes approximately 12-14 servings. This microwave-reheats just fine for leftovers.
8/21 These recipes were given to me by one of our market friends, Mary Margaret...
Notes: I prefer to brown meats under the broiler to reduce fat and
spatter/mess. I also either eliminate salt or use next to none. Herbs and
spices taste better anyway. If you don't know how to butcher a chicken (for
2d recipe), Mark Bittman's method on the New York Times website is very
quick and easy to do.
(Rabbit Russian style)
Rabbit in Sour Cream
adapted from RusCuisine.com
Time: approx. 1 1/2 hours
1 3-5 lb rabbit, cut into 10-12 pieces
1 medium onion, coarse chopped
2 cups sour cream
1/2 cup dry white wine
2 TBS brandy
3 TBS unsalted butter, melted
2 bay leaves
salt (to taste)
ground black pepper (to taste)
Brown the rabbit. Either saute in the butter or bush pieces with butter and
broil until light brown.
Place pieces in bottom of a warm Dutch oven or heavy casserole.
Saute onion in remaining butter until golden, about 10 minutes.
Drain the onions then add to the rabbit.
Whisk together sour cream, wine and brandy. Pour over the rabbit and onion.
Bring to simmer, add nutmeg, salt (can omit), pepper and bay leaf.
Cover and simmer over low heat, or if broiled, place in 350-degree oven for
Serve with potatoes.
Chicken Tagine with Preserved Lemon, Green Olives and Thyme from Tagines &
Couscous by Ghillie Bashan
Time: 2 hours plus 2 hours marinating
1 7-lb chicken or 8-10 thighs
2 TBS olive oil plus pat of unsalted butter
2 preserved lemons (NOT fresh lemons)*
6-7 oz cracked green Greek olives (NOT pimento-stuffed cocktail olives)
1-2 tsp dried thyme
FOR THE MARINADE:
1 large onion, grated or minced fine
3-5 garlic cloves, crushed
1 inch piece of fresh ginger, peeled and grated leaves from 1 small bunch
cilantro, minced pinch of saffron threads
1 fresh lemon, juiced
1 tsp coarse sea salt
3-4 TBS olive oil
Make the marinade by mixing ingredients in a small bowl.
Cut up the chicken into serving pieces if not using thighs, remove skin and
place in shallow flat-bottom pan.
Coat pieces with the marinade, loosely cover with foil and refrigerate at
least 1 1/2 to 2 hours.
Heat the olive oil with butter, remove chicken from marinade (reserve
marinade) and either
(1) saute chicken in a heavy casserole or tagine or (2) place pieces in a
jelly roll or shallow metal pan, brush pieces then broil till lightly brown.
If broiled, place chicken in heavy casserole, dutch oven or tagine** with
reserved marinade. Add just enough water or stock to come halfway up the
Bring to a boil, reduce heat, cover and simmer 45 minutes. Turn pieces from
time to time.
Slice the preserved lemons into strips. Rinse and drain the olives if
packed in liquid. Add to the tagine with half the thyme.
Recover and simmer 20 minutes more, then salt and pepper to taste. Sprinkle
remaining thyme on top before serving.
Serve with plain couscous.
*Preserved lemons are available in Zingerman's of Ann Arbor and many Middle
Eastern groceries. They are better homemade, but only if you use them
frequently enough to be worthwhile.
**Tagines (ta-ZHEENs) are conical North African pots, either earthenware or
heavy metal. While a cast iron Dutch oven works fine, presentation is more
authentic with a tagine. Many cookware shops carry them or can order one