Tag Archives: Cooking

Rabbit with Mustard and Spiced Apple Wine

For a succulent fall dinner, try this simple preparation of rabbit – the perfect balance of sweet and spice.

Ingredients:

One rabbit, cut into pieces

Sea salt

Fresh ground pepper

1 1/2 cup apple wine

3 tablespoons whole grain mustard (Edmond Fallot is my favorite.)

1 tablespoon honey

1 tablespoon Herbes de Provence

3 tablespoons salted butter

5 cloves garlic, sliced

Salt and pepper the rabbit pieces.  Combine the wine, mustard, honey and Herbes de Provence in a bowl.  For this recipe, we used Chadds Ford Winery’s Spiced Apple wine – a gift from a friend!

Heat the butter over medium heat in a large stainless steel pan.  Our large steel round Mauviel frying pan was ideal for this recipe.  Brown the rabbit pieces on both sides.  Then, add the garlic and sauté for about 3 minutes until soft.  Pour the liquid mixture over the rabbit pieces.

Cook at 390 degrees for 40 minutes.  As an alternative to baking in an oven, we set our gas grill to the desired temperature and cooked with the grill closed.  Midway through the cooking, turn the rabbit pieces and spoon the thickening sauce over the rabbit.

Serve this tender and tasty rabbit with sautéed gnocchi and exotic mushrooms…and a Rhône.

Rabbit Mustard

Careful – Scorpion Pepper

Careful! While fitting for the month of October, the Scorpion pepper is one of the world’s hottest.  The Pumpkin peppers are a bit milder but still provide a lot of heat!

Scorpion 3

In response to Daily Post’s Weekly Photo Challenge: Careful

Baby Bella Soup and Sesame Fennel Salad

For an Asian inspired soup and salad course or for a light lunch…

Baby Bella Soup

Ingredients:

5 tablespoons salted butter

2 tablespoons extra virgin olive oil

3 cloves garlic

1 1/2 pounds Baby Bella mushrooms, sliced

Juice of one lime

1 1/2 cups beef stock

Black garlic salt

Fresh ground black pepper

Sesame oil

Soy sauce

In a nonstick sauté pan, heat the butter along with the olive oil until the butter is melted.  Add the garlic and sauté for just a few minutes, until the garlic is slightly browned.  Add the mushrooms, and sauté until they are “al dente” – about 8 minutes.

Mushrooms cooking

Then, add the lime juice and enough beef stock to make a soup.  Bring to a boil, then add a few pinches of garlic salt and pepper to taste.  Also add a dash of sesame oil and soy sauce.  Simmer for about 10 minutes, and serve with thick slices of crusty bread.

Mushroom Broth

Sesame Fennel Salad

Ingredients:

1 heart Romaine lettuce, sliced

1 small fennel bulb, very thinly sliced

White balsamic vinegar glaze

Extra virgin olive oil

Black sesame seeds

White sesame seeds

Sea salt

Fresh ground pepper

In a salad bowl, placed the fennel slices atop the Romaine lettuce.  Drizzle with white balsamic vinegar glaze and olive oil to taste.  Then, sprinkle with the sesame seeds, and season with salt and pepper to taste.

Asian fennel salad

Apple Glazed Berkshire Pork Chops

We recently enjoyed another treat from D’Artagnan (www.dartagnan.com) – a special offer on Berkshire Porterhouse Chops.

These chops were juicy and tender, with the perfect amount of fat marbleized throughout the meat.  The preparation was very simple.  I seasoned the chops with salt and pepper, then made a drizzle consisting of a dash of cinnamon, a pinch of nutmeg, a few tablespoons of brown sugar and several tablespoons of maple syrup.  After searing both sides of the chops on a grill pan on medium high heat on the grill, I poured two cups of Chadds Ford Winery’s Spiced Apple wine atop the pork.  The apple wine created a sweet glaze as I continued to grill the chops for about 7 to 8 minutes per side.

Berkshire Pork Chops

What side dish could stand up to these generous chops?  Baked apples, of course.

Baked Apple

(Extra)ordinary – Chicken Livers

Transform ordinary chicken livers into an extraordinary sauce with this recipe from The New Basics Cookbook by Julee Rosso & Sheila Lukins, authors of The Silver Palate Cookbook – two of my favorite cookbooks!

“Pitti Palace Pasta”

Ingredients:

1 pound chicken livers, trimmed, rinsed, and patted dry

1/2 cup unbleached all-purpose flour

1 teaspoon paprika

1/2 teaspoon salt

1 1/2 teaspoons freshly ground black pepper

1/4 cup olive oil

4 fresh ripe plum tomatoes, seeded and diced

1/4 cup chicken stock

1/4 cup dry red wine

1 tablespoon chopped fresh rosemary leaves

8 ounces wide noodle pasta (such as tagliatelle)

If the chicken livers are large, cut them in half.  Combine the flour, paprika, salt, and 1/2 teaspoon of the pepper in a mixing bowl.  Heat the oil in a large skillet.  Dredge the livers in the flour mixture, and sauté until browned, about 5 minutes.  Raise the heat slightly, and add the tomatoes, vinegar, chicken stock, wine, and rosemary.  Simmer until slightly thick, 5 minutes.

Chicken liver sauce

While the sauce is cooking, bring a large pot of water to a boil.  Add the pasta, and cook at a rolling boil just until tender.  Drain, and toss with the sauce.  Add the remaining 1 teaspoon pepper, and serve immediately.

In response to Daily Post’s Weekly Photo Challenge: (Extra)ordinary

Fall for Nuts

Check out my October issue of The Judicial Palate.

Fall for Nuts

This article originally appeared in the October 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015.  All rights reserved. Reprinted with permission.

Pistachios 3

Éclat à la Mode

The perfect accompaniment to my gingersnap gelato was some broken bits of Éclat Chocolate’s Caramelized Hazelnut bar.  Chocolatier Christopher Curtin’s creations at Éclat Chocolate are some of the finest and uniquely flavored sweets I have encountered.

While Curtin trained in France at le Companion du Devoir, he decided to make his home at the shop on High Street in West Chester, Pennsylvania.  All of his chocolates are made at the West Chester location, yet you can find his products at Dean and Deluca and DiBruno Bros. as well as your local gourmet shop.  Or, visit the online store at http://eclatchocolate.com and browse the delicious truffles, caramels, mendiants and bars.

I enjoy the “Destination Bar” collection, from the traditional Dark Pennsylvania Dutch Chocolate to the exotic Toasted Corn.  For my fall-flavored gelato of ginger, molasses, cinnamon, clove and nutmeg, I decided on the Caramelized Hazelnut bar – a blend of caramelized Spanish hazelnuts and 65% dark chocolate.  The hazelnuts provided a delightful crunch to my decadent ice cream – a dessert of great éclat.

Gelato Cup

Change – Gingersnap Gelato

Gingersnap gelato…from liquid to ice cream.  A spicy fall treat.

Gelato 1

Gelato 2

Gelato 3

In response to Daily Post’s Weekly Photo Challenge: Change

Black Pepper Pasta

This weekend I was reminded how simple it is to make fresh pasta.  As I was flipping through Mario Batali’s The Babbo Cookbook for inspiration, I decided to use his recipe for a variation on a basic pasta dough.

Ingredients:

3 1/2 cups all purpose flour

4 extra large eggs

1/2 teaspoon extra-virgin olive oil

2 tablespoons fresh ground pepper

Mound the flour in the center of your work surface.  Make a well in the middle of the flour and add the eggs, olive oil and black pepper.  Beat the eggs, oil and pepper together with a fork, then incorporate the flour starting from the inside rim of the well.  Expand the well by continuing to incorporate flour while making sure to retain the shape of the well.  As the dough comes together, knead with the heels of your hands.  Push aside any floury bits that do not incorporate, sprinkle more flour on your work surface and knead for about 5 minutes.

Pasta Dough

The dough will be slightly sticky but should not stick to your hands.  Place the dough in plastic wrap and let it sit for 30 minutes at room temperature.

Pasta Drying

Roll out the dough into your desired shape…We rolled the dough through the thinnest setting on our pasta machine and then rolled it through the fettuccine attachment.

This recipe makes about one pound of pasta.  Half of this recipe was more than enough to serve as a side to a braised rabbit for two.

My new goal – enjoy a homemade pasta once a week.  Abbondanza!

A Moveable Feast

Check out my September issue of The Judicial Palate.

A Moveable Feast

This article originally appeared in the September 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015.  All rights reserved. Reprinted with permission.