Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
I am going to my sister's for supper tonight for cabbage rolls. She is making them from scratch. We have both been craving them. I am really looking forward to them myself! Homemade Cabbage Rolls are the best!
I said that I would bring dessert. I never like to go anyplace to eat empty handed. Desserts are always welcome and to be honest, I think they take a bit of stress off of the hostess.
We all enjoy apple pie and this is the height of apple season. The shops are filled with an abundance of different varieties. I love the smell in the produce aisle at this time of year.
Heck I love the smell outdoors this time of year, it is all drying leaves, and ripe apples, and pumpkin . . . . soon to be burnt pumpkin!
The recipe I am sharing was one from the cookbook entitled The Complete Book of Baking by Pillsbury. I had originally gotten this book back in the mid 1990's.
We were living in Meaford, Ontario at the time. There was a book shop at the edge of town that dealt in lots of books, mostly out of print, etc. You could get books for a really reasonable price.
I picked this one up and it was destined to become one of my favorite ones. I was unable to take it with me when I moved over to the UK, so when I was there I procured another copy.
Yes, I did like the book that much! Of course I was unable to bring it back with me when I returned to Canada last year. Thankfully my father still had my old copy and he wanted to give it back to me. (He doesn't cook at all these days.) I happily accepted his offer.
It is filled with a multitude of baking recipes. Everything from the very basics to the more elaborate. If you are looking for a good every day baking book, I highly recommend it.
There are eight different apple pie recipes in it, each one sounding more delicious than the last. This is one of them. Apple Cobblestone Pie.
A delicious single crust apple pie, filled with quartered apples and topped with a crisp, sweet and buttery coconut streusel topping. What's not to love about that!
WHAT ARE THE BEST APPLES FOR BAKING WITH
Not all apples are created equal. Some are great for eating out of hand, but not so good for baking. Some are good for baking, but not so good for eating out of hand.
Apple varieties good for baking and cooking have a tart flavor and firm texture. In North America for successful results choose Jonathan, McIntosh, Winesap, Granny Smith, Rhode Island Greening, Rome Beauty, or Northern Spy varieties.
In the UK, Bramley apples are top of the list, followed by Granny Smith, Braeburn, Cortland, Pippins, and Blenheim Orange.
One pound of apples s the equivalent of 3 medium apples and will yield 3 cups of slices apples.
WHAT DO YOU NEED TO MAKE APPLE COBBLESTONE PIE
Simple wholesome ingredients, except for the sugar that is.
- one 9-inch unbaked deep pie crust
- 6 to 10 medium apples
- granulated sugar
- all purpose flour (plain flour)
- ground cinnamon
- ground nutmeg
- lemon juice
- coconut
- butter
If you are looking for a good pastry recipe, I highly recommend my butter and lard pastry. You can find the recipe for that here. You will need to scroll down the page a bit.
HOW TO MAKE THE FILLING FOR APPLE COBBLESTONE PIE
This has to be one of the simpler fillings to make for an apple pie. I used 6 medium to large apples for my pie. You will need to remove their peelings and then cut them into quarters. Once you have done that it is very easy to remove and discard the cores.
A mixture of flour, cinnamon, nutmeg, and sugar is put into a bowl. Add the apple quarters and toss everything together to coat along with a tablespoon of lemon juice.
These get laid out into the pie crust, rounded sides up. I started at the outer edge and worked my way inwards, overlapping them a tiny bit to get them all in.
Once you have made and placed the filling you can make the streusel topping.
HOW TO MAKE THE STREUSEL TOPPING
Streusel toppings are usually fairly easy to make. They are as simple as stirring together some dry ingredients and rubbing in butter until you have a crumble mixture.
This streusel contains coconut. I used unsweetened shredded coconut. The recipe did not specify sweetened or not, but with sugar in the base/filling as well as in the streusel, I figured I could not go wrong by using unsweetened.
I always put my fruit pies onto a aluminum foil lined baking sheet to bake. You never know if a fruit pie is going to bubble over. An ounce of prevention is worth a pound of cure.
Or in this case it helps to prevent you from having to clean up burnt on sticky fruit juices and sugar from the floor of your oven.
This pie bubbled over the edge only a little bit, but I was still happy that I had used a baking sheet beneath the pie to catch it.
Because of the sweet nature of the streusel topping and the coconut it contains you may be worried that the topping will get too dark or even start to burn. The oven temperature is fairly high. (375*F/195*C)
Do keep an eye on the pie and check it about half way through the bake time. If you feel it is getting too dark, place a sheet of aluminum foil loosely over top. This will help to prevent the topping from burning.
You can always remove it for the last five minutes of bake time to crisp things up again if you are worried about that!
It is one thing to cut a piece out of a pie you are going to serve at home, but something else to cut a piece out of a pie you are bringing to someone else's home!
This would be delicious served warm or at room temperature with a scoop of ice cold vanilla ice cream on top or in the British way with some custard sauce or pouring cream!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Apple Cobblestone Pie
Yield: 8 servings
Prep time: 15 MinCook time: 38 MinTotal time: 53 Min
This single crust apple pie boasts a coconut streusel topping. The pie itself is said to look like cobblestones. Its delicious no matter how it looks!
Ingredients
You will need:
- Pastry for one 9-inch unbaked single pie crust.
For the Filling:
- 6 to 10 medium apples, peeled, cored and quartered
- 1/2 cup (100g) granulated sugar
- 3 TBS all purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 TBS lemon juice
For the streusel topping:
- 2/3 cup coconut (50g) (the recipe did not specify sweetened or unsweetened. I used unsweetened)
- 1/4 cup all purpose flour (35g)
- 1/4 cup granulated sugar (50g)
- 2 TBS butter at room temperature
Instructions
- Prepare the pastry and use it to line a 9 inch deep pie dish, taking care not to stretch or tear the pastry and fluting the edge all the way around.
- Preheat the oven to 375*F/190*C/gas mark 5. Place the pastry lined pie dish onto a foil lined baking sheet. Set aside.
- Peel, quarter and core your apples. Mix the flour, sugar, cinnamon, nutmeg and apples together in a bowl along with the lemon juice. Combine well the apples are well coated.
- Arrange the apples in the pastry lined pie dish, rounded sides up, so that they resemble a cobbled street. Sprinkle any sugar mixture remaining in the bowl over top.
- Combine all of the topping ingredients together in a bowl, rubbing them together until crumbly. Sprinkle evenly over top of the apples.
- Bake for 40 to 50 minutes or until the crust is golden brown and the apples are tender. If you think the streusel is getting to dark, cover lightly with a piece of aluminum foil, removing it for the last five minutes.
- Cut into wedges to serve. Ice cream goes very nicely!
Notes:
Large apples can be substituted for medium apples, peel and core as above, but cut each into 6 pieces.
Hello Autumn! We are coming into one of my favorite cooking seasons now. Autumn, with all of its delicious flavors and colors.
Cooling temperatures also mean that we are not afraid to turn our oven on, and the autumn harvest means that we have an abundance of fresh local vegetables available for us to enjoy! I do so love the Autumn!
I also love Pot Roasting. Especially when it means combining tender pork with fresh carrots and cabbage wedges! This Pot Roasted Pork with Cabbage and carrots is one of my favorite meals to cook when the temperatures start dropping and the nights begin to draw in.
A long slow braise results in succulent moist pork, tender roasted carrots, butter tender cabbage and a rich gravy that is to die for.
The other day I picked up a boneless pork loin rib roast. It looked so good. I knew I was in for a real treat!
The boneless rib is the rib portion of the loin, closest to the shoulder. A similar cut to the center pork loin but with more marbling and better flavor. It is comparable to the prime rib in beef, except a whole lot cheaper!
The rib end has slightly more fat than the center so therefore juicier and is easier to carve with the bones removed. It adapts well to a brine, marinades, glazes, dry rubs. And it works beautifully in an oven braise such as this recipe I am sharing today!
Garlic is a flavor that marries very well with pork. In order to inject real garlic flavor into my roast I like to insert slivers of garlic. (I do this to beef roasts as well.)
Its such an easy thing to do and really adds to the flavors of meat, vegetables and gravy. You will need a small sharp knife. I make deep cuts all over the top of my roast and push slivers of garlic down into them. Just make sure you don't cut all the way through.
You will need a small head of cabbage and about 4 carrots and a small onion.
I rubbed the pork all over with salt and pepper and Bell's seasoning when I had finished inserting the garlic. Bell's seasoning is a type of poultry seasoning.
Then I strained all of the pan juices into the saucepan, pressing the onion to extract all of that flavor and scraping any puree which gathered on the bottom of the sieve into the gravy as well.
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Its pretty much only available in New England, but I make my own, which is very close to the real thing. You can find a link to my recipe for it in the recipe notes below.
You will find that it is something which you will find yourself turning to time after time. Its great in stuffings and stews and for rubbing onto pork or chicken. I make a fresh batch every year and it always gets used up!
I like to peel and slice an onion, which I place in the middle of my large casserole/lasagna type of baking dish. I don't have a roaster as such, not yet.
I place the rubbed pork on top of the sliced onion, where it acts as a sort of trivet for the meat. Kind of like a roasting rack, but with a heck of a lot more flavor!
The onions not only flavor the meat and hold it up, but they also add great flavor to the gravy. My son in law doesn't like onions and won't eat anything he thinks has onions in it. I cannot imagine.
The onions absorb lots of flavor from the meat, its a kind of symbiosis where they help each other out beautifully. I always press the onions through a sieve when all is said and done and you cannot imagine how tasty that onion puree makes that gravy!
The cabbage gets cut into quarters. I leave the core in. This helps to keep the cabbage intact while it cooks and it does get really tender.
I place one quarter into each corner of the pan. I then place the peeled and quartered carrots around the cabbage and roast.
Finally I pour two cups of chicken stock into the pan. The magic elixir that will not only help to tenderize everything, but also add even more flavor.
I like to use the Knorr gel stock pots. I was so happy to find them here in Canada. I really think they are the best things to use in cooking, and I use them a LOT.
You will either need to use a roasting pan/dish which has a cover, or you will need to tightly cover the roast in aluminum foil. I chose the latter and I used three layers. I wanted to really keep all of the moisture in there.
You can now go off and do whatever else your day is calling you to do and let the oven do all the work. About an hour and a quarter later, your meat and vegetables should be cooked and tender. Of course this timing depends on the size of your roast.
Generally speaking pork will take about 25 minutes per pound to roast to perfection. Once that is achieved, I uncovered everything and poured a tablespoon of maple syrup over top of the meat.
Just to add an additional layer of flavor and glaze it a tiny bit. Another 15 minutes and the meal was done.
I had meltingly tender cabbage, almost buttery in texture. Oh how I love that stuff. My carrots were nicely cooked as well. For a meal like this you don't want your carrots to be crispy tender.
Roasted tender is what you want. And of course both ingredients also add flavor to the pan juices. You will need to remove your meat and vegetables to a platter and loosely tend them while you make that tasty gravy!
This vintage Corelle sauce boat and plate was a gift from my sister.
I love it!
I took a leaf from my sister when it came to making the gravy. She always melts some butter in a sauce pan and whisks in flour. There was not a lot of fat on the meat, so I felt okay using butter.
Once the butter starts to foam, I whisk in the butter and cook the two together for about a minute or so. This helps to cook out the flour taste.
Then I strained all of the pan juices into the saucepan, pressing the onion to extract all of that flavor and scraping any puree which gathered on the bottom of the sieve into the gravy as well.
Oh my. What a lovely gravy this is. I could drink it like hot chocolate. It IS that darned delicious!!
With a few boiled potatoes on the side or some mash, you have a meal fit for a King or a Queen here. I guarantee nobody will be complaining and your house will smell wonderful!
You cannot ask for a better pork with cabbage recipe. This ticks all of the boxes.
Tender succulent meat. Check! Beautifully cooked vegetables. Check!!. Flavor filled gravy. Check!!! This was the perfect way to usher in Autumn! Happy Fall, Y'all!
Pot Roast Pork with Cabbage & Carrots
Yield: 4
Prep time: 15 MinCook time: 1 H & 45 MTotal time: 2 Hour
Moist and tender roast pork with a flavor filled gravy and tender wedges of cabbage and carrots on the side.
Ingredients
- 1 Pork Loin Rib Roast (mine was about 2 1/2 - 3 pounds in weight)
- 3 fat cloves of garlic, peeled and cut into slivers
- salt and black pepper to taste
- 1 tsp Bell's Seasoning (can use Poultry seasoning)
- 1 small onion, peeled and sliced
- 4 carrots, peeled and cut into 3 inch lengths
- 1 small head of cabbage, cut into 4 wedges
- 2 cups (480ml) chicken broth
- 1 TBS Maple Syrup
To make the Gravy:
- 1 TBS butter
- 1 TBS flour
- pan juices from the roast
Instructions
- Preheat oven to 350*F/180*C/ gas mark 4. Have ready a large deep roasting casserole dish.
- Using a sharp knife, make deep stabs in the surface of your roast. Take care not to cut all the way through to the bottom. You just want pocket. Shove a sliver of garlic into each pocket. Rub the roast all over with the salt, pepper, and Bell's seasoning.
- Place the sliced onion in the middle of the roasting casserole. Pop the pork roast on top of the onion. Place the cabbage wedges and carrots around the roast. Pour the chicken stock into the pan and then cover the pan completely and tightly with a heavy sheet of foil. If you pan has a lid, just pop on the lid.
- Roast the pork in the preheated oven for 25 minutes per pound of meat. I roasted mine for approximately 1 1/4 hours. The juices should run clear, and the vegetables should be tender.
- Uncover and spoon the maple syrup over the pork. Return to the oven for 10 to 15 minutes.
- Remove from the oven and remove the pork and vegetables to a serving platter. Loosely tent with foil while you make the gravy.
- To make the gravy, melt the butter in a saucepan. Add the flour and whisk to combine, cooking over medium heat for 1 to 2 minutes.
- Strain the juices from the roasting pan into the saucepan through a fine mesh sieve. (I like to push the onion through to a puree. It adds nice flavor to the gravy. Discard any solids.) Cook, over medium heat, whisking constantly until the mixture comes to the boil and thickens.
- Serve the pork cut into slices along with the vegetables. Pass the gravy at the table.
- Potatoes go well with this. Mashed, roasted, boiled, baked. All are good.
Notes:
You can find my recipe for Bell's Seasoning here.
Cauliflower is one of those vegetables you either love or you loathe. One of the brassica family vegetables, I am from the love it camp.
Too many people have just had it very poorly cooked, and this has turned their eaters off of it. Properly cooked, it is a fabulous vegetable. But like any brassica, over cook it and you have created something appallingly horrific to the taste!
There is nothing more distasteful than a limp watery and mushy piece of cabbage, broccoli or cauliflower!!! Crispy tender is the way to go, lightly steamed is better than boiling.
But, if you want a really nice flavor, roasting it is the way to go! When you roast it, you end up with a beautifully cooked vegetable with caramelized edges, crispy tender insides. In short brassica perfection.
In Deb Perelman's book, Smitten Kitchen Every Day, she has a recipe for the Cauliflower Wedge. I was intrigued by it.
Roasted cauliflower wedges, adorned with fried capers and dried currants, plus plenty of parsley. I thought I could do one better though.
I love cauliflower cheese. Tender pieces of cauliflower in a lush cheese sauce, topped with more cheese, and baked until golden brown.
This is a favorite dish of many people and you will find it laid out as a side dish in many carveries in the UK. In fact you can even buy loose frozen cauliflower cheese there. Ready to pour out into a dish and bake.
Its a favorite dish, but I don't always want to go to the trouble of making a cheese sauce. I got to thinking, there has to be an easier way, but one which is just as delicious.
Voila! Roasted Cauliflower Cheese. Easy peasy lemon squeezy.
I borrowed Deb's idea of roasting the cauliflower first. You just need to cut your vegetable into wedges, drizzle it with a bit of olive oil, season and roast it in a hot oven.
10 minutes on one side and 10 minutes on the other. At that time it should have begun to beautifully caramelize, but still be crispy tender.
There is a chicken dish I do that is very delicious and very popular, called Chicken Rarebits. Boneless skinless chicken breasts, sliced almost all the way through, roasted with cherry tomatoes, topped with cheese, grainy mustard and cream.
It is my absolute favorite chicken dish of all time, and something which the missionaries always loved having when they ate at my house. LOVED!
I would cook a full roasting tray of it and it would disappear every single time. Its just incredibly delicious. The cheese and tomatoes make a beautiful sauce and the chicken always comes out incredibly tender.
I haven't made it since I moved back to Canada. I will have to make it the next time my family comes over for supper. I think they would enjoy it.
I got to thinking today that mixture would also make a fabulous sauce for roasted cauliflower. Why not try it?
Why not indeed! And so I did. I used a medium strength cheddar in a mix of white and orange. I also added some grated Parmesan cheese for some variety.
I mixed that together with a tablespoon of grainy Dijon mustard and some heavy cream. Not a lot.
Then I spooned it over top of the cauliflower after it was roasted and turning golden brown, caramelized in places., and then banged it back into the oven.
Not for long. Just long enough for the cheese to melt into that cream and for the flavors to mingle.
The mixture melting down into all the little nooks, crannies and crevices of that scrumptious caramelized cauliflower.
Crispy tender, golden bits of cauliflower . . . gooey melting cheese with the spark of mustard, and the richness of cream . . .
What a tasty mouthful. What a tasty mouthful. I'm not sure that this could get any better. Not sure at all.
And I am pretty sure you could make a delicious soup with the leftovers, heated gently in some milk along with a bit of potato . . . blitzed until smooth with a stick blender.
Just an idea I might try. I'll let you know how it goes, but I am salivating already.
I garnished it with a bit of chopped green onion for color. Scallions. Spring onions. Whatever you want to call them. It added a spark of green and just a tad bit of sharpness. Bacon bits would also be nice. Just saying . . .
In any case, this turned out really lovely. I really enjoyed it. Its also low carb and gluten free if you are on those types of diets. Delicious is what it is. Just plain delicious. It makes a fabulous side for four or a scrumptious main dish for two.
Roasted Cauliflower Cheese
Yield: 4
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
This has to be the easiest cauliflower cheese going. There is no faffing about making a sauce, or anything like that. If you can cut a cauli into four wedges, then you can make this.
Ingredients
- 1 small to medium cauliflower, about 1 1/2 pound in weight
- 4 TBS olive oil
- sea salt and freshly ground black pepper
For the cheese:
- 1 cup (235g) grated medium cheddar cheese
- 2 TBS grated Parmesan cheese
- 1 TBS grainy mustard
- 1/4 cup(60ml) cream
You will also need: (optional)
- 1 spring onion, washed, trimmed and minced
Instructions
- Preheat the oven to 450*F/230*C.
- Line a baking tray with sides with some aluminum foil and then drizzle 2 TBS of the olive oil on the tray.
- Trim your cauliflower, removing and discarding any large leaves. Small ones are okay to leave on. Keep the core intact. Cut the cauliflower into 4 even wedges.
- Place the wedges cut side down on the baking tray and drizzle with the remaining 2 TBS of oil. Season to taste with salt and pepper.
- Roast in the preheated oven for 10 minutes, until golden brown on the sides touching the tray. Flip over to the other side, season a bit more and return to the oven for a further 10 minutes.
- Stir together both cheeses, the mustard and the cream. Spoon a dollop of this mixture on top of each wedge and return to the oven for a further 8 to 10 minutes, until the cheese has melted and turned golden in a few places, and the cauliflower is crispy tender.
- Sprinkle with the chopped spring onions and serve immediately.
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