Cider Prime Rib

Prime Rib Steak in Fresh Apple Cider and Sake, Roasted Red Pepper and Mushroom Sauce

Big Fast Loaf

Turkey Beef Loaf
30 - 60 minutes with prep and cooking time
Serves: 8

Ingredients:
1 Pound Ground Beef
1 Pound Ground Turkey (or Ground Chicken)
4 Scallions - finely chopped
5 slices of bread - soaked in milk, drained
1 egg
1 teaspoon of Oil
1 - 2 tablespoons of Butter
Salt
Pepper
Fresh Grated Garlic clove (or 2 teaspoons of garlic powder)
4 - 5 mushrooms - finely chopped
1/4 red onion - finely chopped
Parsley

Make it:
Pre-heat oven to 375 F
1). Soak and Drain the bread
2). Mix Ground Meat + Bread + Scallions + Egg + garlic + Salt and Pepper
3). Saute the Mushrooms and the Red Onion together in a little butter until they pic up color - 1-2 minutes
4). Add the mushrooms and onions to the mix.
5). Mix with hand or spoon until evenly distributed
6). Lightly oil the inside of an oven form, fill with the Loaf Mix, cook in the oven for 30 - 45 min.
7). Take the loaf out, drain the excess liquid, cut and serve. Yum!!

Comfort Flower Soup

Creamy Cauliflower and Potato Soup



Ingredients:
2 Liters water
3 stock cubes or 1 can of chicken stock
1 head of fresh cauliflower - cleaned and finely chopped
1 medium onion - cleaned, left whole
5-7 fresh sage leaves - finely chopped
2-3 parsley sprigs with leaves - finely chopped
2 medium Yukon Gold potatoes - finely chopped
salt
pepper
bay leaf
1 garlic clove - cleaned, crushed
4 - 5 champignion mushrooms or crimini mushrooms (optional)

Make it:
1). Put the water on and while it comes up to a boil clean and chop all the ingredients.
2). Throw them in as you go.
Hint: Start with potatoes, Bullion Cubes or the can of stock.

3). Simmer the whole thing for about 30 minutes.
4). Check to make sure the potatoes are done.
5). Take out the whole onion and the bay leaf.

6). Blend it to make all the ingredients soft and creamy.

7). In a separate sauce pan - saute 4-5 small mushrooms in butter and parsley.

Ladle 6-8 oz into a bowl. Place some mushrooms on top. Add a delicious peace of toast on the side and eat up!

Veal Crimini

Veal and Mushroom Soup

45 minutes with prep and cook time

Serves up to 10

Veal and Mushroom soup with Fresh, Homemade Mortadella from Oregon, and Prince de Claverolle Sheep's Milk Cheese Sandwich on Fresh Baguette with sage and sun-dried tomato in olive oil.
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Ingredients:
Veal Bones - 1. 5 pounds
Crimini Mushrooms - 2 pounds, cleaned, cut, sauteed
Hand full of Dry Wild Mushrooms - soaked, drained

3 Liters Water
1. 5 Liters Chicken Stock (2 cans) (add more for a richer taste)
1 Potato - pealed, Chopped into small cubes

2 Carrots - pealed Chopped into small cubes

1 Cup Barley - soaked 1 hour, drained
1 red onion - chopped

1 medium Vedalia onion - chopped
1 celery stick - choped
2 garlic cloves - cleaned, crushed

2 small Bay leaf

Parsley - 1/4 bunch - cleaned, chopped

Sage - 7 leaves - cleaned, chopped
Salt

Pepper
olive oil or sunflower oil

How to make it:
1). Brown the bones in the soup pot with a little oil
2). Add the chopped onions and brown some more
3). Add the carrots and brown a little more

4). Add Water and Stock
5). Add Barley, Potato, Wild Mushrooms
6). While everything comes up to a boil:
7). Saute the Criminin in a separate sauce pan

8). Simmer the soup until Barley is cooked

9). Taste, add salt, pepper, herbs, add more stock if you want a richer taste
10). 10 minutes before its done add the sauteed crimini

Sage Rage

Pirogys and a Red Onion Sage Sauce:

Carrots
Red Onions
Tomato Paste
Fresh Sage
Fresh Parsley
Fresh Ginger Root
Garlic
Sake
Red Wine or Port (optional)
Grape Juice
Sunflower Seeds
Sunflower Oil
Butter
Corn Starch (optional)

Salt and Pepper

Broccoli Spaghetti

Veggie Pasta with Mushrooms and Carrots

Thanksgiving at Home

All made at home in the kitchen:
Salat Alleyvyeah
Sweet Mashed Potatoes with Cream and Gruyere
Gravy Sauce made from Stock made from the turkey bones
Stock made from bones for the sauces and gravy
Turkey Rullet stuffed with Pork and Chicken stuffing

Pork Stew

Visiting Cleveland for Thanksgiving and the week is full of Mama's amazing homefood. Pork Stew with potatos and veggies. So soft and delicious.

Prosciutto Croasant

Freshly made warm croasant with fresh and delicious, tender prosciutto.

Borsch

Keelka

Fresh smelts in salt brine. To serve its best to take them out of the brine and soak in milk for up to 3 days. They become tender and less salty, a bit sweet. Serve as is or cleaned and on a piece of bread with butter. Its light and delicious and of course full of great fishy vitamins.

Red, Green, and Vodka

Red caviar blini on Green, spice pickled seaweed. Ask me where to get some of the best seaweed and caviar for ridiculously inexpensive prices...

Bass Rice Puffs

White Bass, lightly floured and rolled in tiny rice puff balls, then deep fried for 30 sec. Wrapped with a fresh carrot paper and sweet potato and white truffle puree, lemon and lime zest, fresh mint leaves, and a slice of avocado on a sauce of avocado, scallions, parsley and zest.

Calamari, Salads, and Stuffed Squid

Shrimp in Oyster sauce Sfuffed in a Squid and baked. A tower of blended pollenta with mashed squash on top - white truffle oil makes this part amasing tasting. And, a fried calamari squid in flower and bread crumbs on top. All in roasted red pepper sause. This was good.

White Truffle Squash Puree

Shrimp Toffu Mushroom Lunch