It is the first day of Fall, is everyone ready. I love fall, the crisp air, the apples, it’s soccer season again. Fall also has Halloween, and who doesn’t love Halloween, you get to dress up, go to parties, and there’s candy, lots of candy! Halloween is one holiday of the year where it doesn’t matter if you cook a huge dinner or just have a slice of pizza and a few chocolate bars. Though I know many people get together with their families, many people just get the neighbor hood together for a Halloween block party. And whether your cooking for the in-laws or just a few neighbor hood trick-or-treaters I’ll try to recommend a few choice recipes to get you into the autumn spirit.
I’m sorry I didn’t share this sooner, but my computer wasn’t working so here it is now. This dish was also based on something my Dad’s cousin Lena cooked and this dish turned out very close to what she cooked. The improvised recipe is this:
- Bone-in Pork butt roast cut in 2in. slices
- 8 large green bell peppers, halved
- 1/2 lb mixed mushrooms
- 2 medium sweet onions
- 1 cup of olive oil
- salt and pepper
- Dice onions and saute until soft. Add mushrooms to the onions and continue sauteing until the mushrooms become softened. Place in container to keep.
- Wash the green peppers and cut into halves, remove stems, and seeds. In a skillet wilt the peppers with some of the olive oil. Place half of them in a layer on the bottom of a slow cooker.
- Brown the pork on all sides, and place the steaks on top of the green peppers. Salt and pepper the meat to taste.
- With a slotted spoon, spoon the mushroom mixture onto the pork. Then put the remaining green peppers in a layer on top, pour the olive oil over the entire dish.
- Cover and cook in slow cooker for about 8 hours over a low heat.
I’m sorry but I didn’t get a picture of the finished product before we ate it. But it was extremely good. Both my parents, our three guests, and I all enjoyed it. Though I would recommend it for a time when/if you have the time for it to cook, this isn’t just something you throw in the oven 15 min. before a meal. It has to cook for 8 HOURS, though since it is a slow cooker it doesn’t need to be watched every second. But I say thank you to my great cousin Lena for giving us the idea to replicate it.
Hi there, are you looking for a nice appetizer to go along with your meal? Well we were, we started looking for one and found it in Food & Wine’s annual cookbook of 1997 on page 16. (By the way, this is the same dinner mentioned in Lena’s Homegrown Potato Salad.) So look out, here it comes…
- 20 1/4-inch thick slices cut diagonally from a baguette (we decided to skip that and buy already-made crisps, if you do that you don’t have to do the 1st step, but must heat up the crisps before you serve)
- 1/2 cup olive oil
- 1 small onion, finely chopped
- 6 garlic cloves, minced (here we got a chunky garlic paste)
- 2 cups cooked white beans, such as cannellini, rinsed if canned
- 2 teaspoons minced thyme
- Salt and ground pepper
- 1 pound Swiss chard (by the way, despite how the name sounds, Swiss chard isn’t a cheese), leaves only, coarsely chopped and rinsed but not dried
- 1 1/2 tablespoons white truffle oil
- Preheat the oven to 400 degrees. Arrange the baguette slices on a baking sheet and brush lightly on both sides with 3 tablespoons of the olive oil. Bake for about 8 min.,or until the bread is lightly browned.
- Heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over a low heat, stirring, until the onion softens, about 5 min. Add the beans and cook, stirring, until heated through, about 3 min. Scrape the mixture into a food processor or blender and puree until smooth. With the machine on, add 2 tablespoons of the olive oil. Transfer the bean puree to a bowl, stir in the thyme, and season with salt and pepper, keep warm.
- Wipe out the skillet and set it over a moderately high heat. Add the Swiss chard and stir until wilted. Transfer the card to a colander, let cool slightly and then squeeze out excess liquid.
- Heat remaining 1 tablespoon of olive oil in the skillet. Add the Swiss chard and season with salt and pepper. Cook over moderately high heat,stirring, until heated through.
Spread each toast with about 1 tablespoon of the bean puree and top with some of the Swiss chard. Drizzle lightly with some truffle oil. Serve warm or at room temp.
Our Guest thought it was an interesting combination and the pureed beans gave it a nice flavor. My mom said it was good and salty, but not real salty. Then my dad said it was just right. But I didn’t like it all that much, I suppose it’s because I’ve never been a big fan of mushy stuff. It was the Puree that threw it off for me, the chard was alright, but the puree was too bland. Also, I may have put on just a little too much truffle oil on. But otherwise it was a nice dinner.
Hi there, it feels great to share with you, MY FIRST ACTUAL POST! Sorry it’s a bit late, but today (9/1/13) we are having someone over for dinner, so what better a time. Now I know I said we were looking through cookbooks, but this recipe is more of an experiment. We are trying to redo my Dad’s cousin, Lena’s potato salad. And I think we did pretty well, but her’s was better due to the fact that everything was actually homegrown, in her garden. She even made her own mayo. But now for the recipe…
- 1 cup fresh garden peas
- 8 eggs
- 1 1/2 cups lemon mayonnaise
- 1/8 cup of capers
- 6 medium new potatoes
- 1 bunch spring onions
- Boil potatoes in their skin until just tender to a fork, let cool.
- Boil eggs until hard boiled, and let cool.
- clean and chop up the spring onions, including some of the green stem.
- Peel potatoes and chop into large cubes
- Peel eggs and cut into quarters.
- Mix all ingredients together and chill. Add salt and pepper to taste.
Well everyone seemed to like this dish. Our guest said it was delightful after a hearty “mmmm…” My mom said it was excellent and creamy. And my dad said it was refreshing. And even though we couldn’t replicate Lena’s recipe exactly we all agreed that it was pretty close. And please don’t mind the fact all the pictures are at the top, I’m not quite sure how to fix it.