THE VILLAGE VOICE

~ Jason's Birdhouse ___________________ MILANESE MINESTRONE " Imagine 500 friars eating 500 plates of steaming minestrone every night-that's pollution. ” ~ Gisberto Martelli 3 pounds sliced sweet Italian sausage 1/4 cup extra-virgin olive oil 2 large chopped Spanish onions 4 cloves minced garlic 1 head shredded cabbage 8 large diagonally sliced carrots 3 cubed potatoes 1 large coarsely chopped green pepper 1 large coarsely chopped red pepper 3 diced zucchini 1/2 pound diagonally sliced green beans 3 quarts organic chicken broth 2 (28-oz) cans seasoned Italian tomatoes freshly ground black pepper 1 heaping Tbsp. basil 1 heaping Tbsp. oregano 1 (32-oz) jar spaghetti sauce 2 (28-oz) cans cannellini or garbanzo beans 1 cup Arborio rice 1 (10-oz) package chopped spinach or equivalent fresh 1 cup Parmesan cheese Brown sausages in large stockpot. Drain grease. Add olive oil to pan and saute onion until soft. Add garlic and cabbage. Saute until cabbage is limp. Carefully...

~ It's still January and National Soup Month ~ lone daffodil _____________ ASPARAGUS SOUP (a simple taste of asparagus) * 2 pounds sliced asparagus (reserve tips) 1 large bunch of leeks 2 quarts organic chicken broth 1 stick sweet butter coarse salt freshly ground black pepper sour cream chives Melt butter in large stockpot. Simmer clean chopped leeks until soft, about 20 minutes, stirring often. Add chicken stock, and sliced aspargus . Bring to boil. Reduce heat and simmer 30 minutes or until asparagus is very soft. Puree stock in blender, a batch at a time. Return to pot and add tips, simmering until tender but still firm, about 5 minutes. Season to taste with salt and pepper. Ladle in bowl and top with dollap of sour cream and chopped chives. (In the spring, the soup looks lovely toppped with chive blossoms. When the weather is warm, serve the soup cold blended with 1/2 cup of heavy cream.) (8 servings)

~ All in a Row (Sunday afternoon ice-fishing on Hubbard Lake) ______________ PERFECT BEEF STROGANOFF "Beef is the soul of cooking." ~ Marie Antoine Careme ===== 3 pounds beef tenderloin 6 Tbsp. butter 1 cup chopped onion 2 cloves finely chopped garlic 1 pound (1/4 inch sliced) fresh mushrooms 3 Tbsp. flour 2 tsp. meat-extract paste 1 Tbsp. ketchup 1/2 tsp. coarse salt 1/2 tsp. fresh cracked pepper 1 can (10 1/2 oz.) organic beef stock 1/2 cup dry white wine 2 Tbsp. snipped fresh dill ( 1 heaping tsp. dried dill weed) 1 1/2 cup sour cream 2 12-ounce fresh or dried spinach noodles (or 2 cups cooked wild rice tossed with 4 cups cooked white ) additional fresh snipped dill or parsley Trim fat from beef. Cut filet crosswise into 1/2-inch thick slices. Cut each slice, across grain into 1/2-inch thick strips. Season with salt and pepper. Slowly heat large heavy skillet. Melt 2 Tbsp. butter and just enough beef strips to cover skillet bottom. Over high heat, sear quickly on all si...

~ lake trout TILAPIA with TOMATO~OLIVE TOPPING ( good with any mild fish like cod, whitefish, orange- roughy or even trout ) 1 1/2 - 2 pounds tilapia filets 1 1/2 Tbsp. extra-virgin olive oil cracked pepper pinch of coarse salt 1/2 cup chopped kalamata olives 1/2 cup chopped Spanish olives 1 Tbsp. capers 3 tsp. minced garlic 1 Tbsp. balsamic vinegar 1/2 cup diced tomatoes 1/2 cup toasted pine nuts 2 Tbsp. minced fresh parsley large package baby spinach leaves lemon juice Preheat broiler. Mix together olives, capers, garlic, 1 Tbsp. olive oil, balsamic vinegar, tomatoes and parsley. Season with pepper and salt. Let rest. Coat fillets on both sides with remaining olive oil. Place in broiling pan and broil for approximately 8 minutes or until cooked through. Remove from pan and spoon olive mixture down center on tilapia . Serve on bed of slightly wilted spinach, sauteed in a bit of olive oil, and doused with fresh lemon juice.

Today is the 248 th anniversary of Scottish poet Robert Burns' birthday. Sit by the fire after dinner, sip a bit of Scotch whiskey and nibble on Scottish Oatcakes, Stilton cheese and toasted nuts. Scottish Oatcakes (All Around the World Cookbook ~ Sheila Lukins ) Process 2 cups rolled oats in food processor until they resemble coarse flour. Transfer to bowl and add 1/2 tsp. baking powder and 1 tsp. salt, mixing well. Add 2 Tbsp. melted butter combining with wooden spoon, adding 1/3 cup water, a bit at a time, until combined. Scatter 1/4 cup rolled oats on work surface. Gather dough in a ball and roll in oats. Roll dough 1/8 inch thick. Cut into 2 1/2 - inch rounds and bake 15 minutes in 350 degree oven until edges lightly golden. Cool 15 minutes before serving. (20 oatcakes) A Red, Red Rose ~ Robert Burns My love is like a red, red rose That’s newly sprung in June : My love is like the melody That’s sweetly played in tune. As fair art thou, my bonnie lass, So deep in love am...

~ SOUP AND SANDWICH SUPPER ~ (Winter is the perfect time to enjoy foods of fiber, color and flavor.) ~ Snow Angel EASY BREEZY BLACK BEAN SOUP 1 big fat chopped red onion 3 Tbsp. extra-virgin olive oil 3 stalks chopped celery with leaves 4 cloves chopped garlic 1 heaping Tbsp. ground cumin 1 tsp. red pepper flakes 1 (32-ounce) organic chicken broth 3 chopped carrots 3 (15-ounce) cans undrained back beans 1 (16-ounce) container fresh salsa 1/2 cup fresh lime juice bunch of fresh chopped cilantro (reserve some for garnish) sour cream Brown onion, garlic, celery, cumin and pepper flakes in olive oil over medium heat. Carefully add chicken broth, scraping brown bits from bottom. Bring to boil and add carrots, beans, salsa, and lime juice. Reduce heat and stir in chopped cilantro. Simmer 30 minutes. Ladle soup into big bowls and top with dollop of sour cream, chopped cilantro, and a side of homemade tortilla chips. GRILLED PORTOBELLO MUSHROOM SANDWICHES 1 large (wiped clean) ...

Hubbard Lake Sunset (January 20 th ) " Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili." ~ Harry James BIG BATCH HUBBARD LAKE CHILI 6-7 pounds ground beef 3 Tbsp. olive oil 3 large coarsely chopped Spanish onions 6 cloves minced garlic 1 each red, yellow, orange and green chopped pepper 4 (28-ounce) cans chopped tomatoes 1 cup chili powder 1 Tbsp. cracked pepper coarse salt 1 Tbsp. Lawry's Seasoned Pepper 1 (40-ounce) can spicy hot chili beans 1 (14-ounce) can spicy chili beans 3 (15-ounce) cans whole kernel corn 2 (4-ounce cans) drained sliced black olives Brown meat, drain excess grease and add olive oil. Brown onio ns and garlic. Add peppers and saute until soft. Cover with canned tomatoes and their liquid, chili powder, salt and peppers. Bring to boil then reduce heat to low. Cover and simmer 1 hour, stirring occasionally. Stir in beans and their liquid, corn with liquid, and olives. Simmer gently ...

RYE BRISKET with VEGETABLES (30 year old recipe adapted from Bon Appetit ) * Whole brisket (8 pounds) 2 large chopped onions 2 cloves crushed garlic 2 packages onion soup mix 1 bottle chili sauce 1 can beer 3 Tbsp. Worcestershire sauce 3 slices rye bread 8-12 large carrots cracked pepper chopped parsley Rub brisket with garlic and place on bed of chopped onion in tight covered roasting pan. In order over brisket sprinkle fresh pepper, Worcesterheshire sauce, soup mix, chili sauce, and beer.Lay carrots around brisket. Tear bread in small pieces and tuck under brisket so liquid is covering bread. Cover and place in oven at 350 degrees for 45 minutes. Reduce oven to 275 degrees and cook for 2 hours and 15 minutes or until done. (Check to see if bread is covered by liquid). Remove and cool. Slice and arrange meat and carrots on oven proof platter. Cover with foil. GRAVY: Take bread, onions and 2 cups liquid from pan. Place in blender until blended. If too thick, add more liquid. Adj...

~ Morning Icy Splendor ________________________________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6-8 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 3-4 quarts good beef stock 3 cups dry white wine coarse salt and cracked pepper few glugs of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until onions have turned d...

SIMPLE SUNDAY NIGHT SUPPER ~ Bare Arms of Elm ____________________ BEEF CARBONNADE ( Hearty and rich Belgian beef stew with sweet caramelized onions and dark beer) ~ The Silver Plate Cookbook 1/4 pound bacon 2 very large yellow onions, 1 1/2 to 2 pounds, peeled and thinly sliced 1 Tbsp. granulated sugar 1 cup unbleached flour 1 Tbsp. dried thyme 1 tsp. salt 1/2 tsp. freshly ground pepper 3 pounds beef stew meat (chuck is best), cubed vegetable oil ( optional ) 2 cups imported dark beer chopped parsley (garnish) Coarsely dice the bacon and saute in large skillet until crisp and brown. Remove bacon with a slotted spoon and reserve. Add onions to skillet and cook in rendered bacon fat until tender, about 20 minutes. Uncover skillet, raise heat, and sprinkle onions with sugar. Toss and stir until well browned. Transfer onions to strainer set over a bowl and let stand while you prepare the beef. Stir flour thyme, salt, and pepper together on plate and roll cubes of meat around in ...

"Fish is held out to be one of the greatest luxuries of the table and not only necessary, but even indispensable at all dinners where there is any pretence to excellence or fashion. " ~ Mrs. Isabella Beeton (from A Cook's Alphabet of Quotations) WORLD'S BEST FISH MARINADE (recipe found on the Internet from Michael & Ms. Weslie's Recipes Online~ excellent for any firm whitefish, grouper, trout, salmon, or tuna) LEMON/OIL/HERB MARINADE (for 4 fish) 1/3 cup lemon juice 1 tsp. lemon rind 2 Tbsp. horseradish 1 clove garlic, halved 1/2 tsp. dried oregano 1/2 tsp. dried basil leaves 1/2 tsp. salt 1/4 tsp. pepper 1/3 cup olive oil Combine all above except olive oil. Gradually add oil with whisk or in blender. Pour marinade over fish, turning to coat. Cover and refrigerate for 8 hours. Grill as normal, basting with left over marinade (or reduce remaining marinade and serve over fish). Delicious served with grilled fresh asparagus ( Toss asparagus spea...

"Imagine, if you can, what the rest of the evening was like. How they crouched by the fire which blazed and leaped and made much of itself in the little grate. How they removed the covers of the dishes, and found rich, hot savory soup, which was a meal in itself, and sandwiches and toast and muffings enough for both of them." ~ Frances Hodgson Burnett ____________ BRANDIED BEAN and SAUSAGE CHOWDER 2 pounds special bean soup mix (e.g. '16' bean assortment --- with large lima , navy, red kidney, baby lima , great northern, speckled lima , black, pinto, cranbery , pink, and black-eyes peas, green and yellow split peas, lentils, etc. ) 3 pounds bulk Italian sausage (one plain, one hot or spicy and one fennel ) 3 quarts organic chicken broth 1 large chopped Spanish onion 3 large chopped garlic cloves 1/2 cup chopped fresh parsley 1 large chopped green pepper 1 large chopped red pepper 1 pound peeled and diagonally sliced carrots 1 can (28-ounce) Italian style dice...

BISHOP SHEEN'S MEAT LOAF ~ featured in Diary of a Ho-hum Housewife (two VERY OLD family recipes) 2 pounds ground beef 1 cup chopped green pepper 1 cup applesauce 1 cup chopped onions 6 slices crumbled bread 1 clove chopped garlic parsley 1 egg flour salt and pepper catsup (or Piquant Sauce recipe below) Combine meat, onions, bread, pepper, garlic, applesauce, parsley, salt and pepper. Add egg and mix well. Form into loaf and flour well. Oil pan and place beef in. Top with catsup or Piquant Sauce . Bake at 350 degrees for 2 hours. Uncover last 15 minutes. PIQUANT SAUCE 3 Tbsp. brown sugar 1/4 cup catsup 1/4 tsp. nutmeg 1 tsp. dry mustard Combine all and spread over meatloaf. (Double recipe if you like it saucy) ORIGINAL EVERYDAY MEATLOAF 2/3 cup dry breadcrumbs 1 cup milk 1 1/2 pounds ground beef 2 beaten eggs 1/4 grated onion 1 tsp. salt 1/2 tsp. sage pepper (optional: for 2 pounds of meat, use 3-4 slices fresh bread crumbs, 1 heaping tsp. sage, 2 Tbsp. parsley, 2 Tbsp. horseradi...

FRENCH SPLIT PEA SOUP (perfect for foggy days and rainy nights) 1 juicy ham bone or 8-12 slices chopped sauteed bacon, browned and crisp 1 large chopped Vadalia or Spanish onion 1 bunch chopped leek (white and pale green parts) 2-4 large peeled and chopped carrots 4 minced garlic cloves 4-5 (32-ounce) cans or boxes organic chicken broth 2 cups dry white wine 2 pounds rinsed green split peas 4 whole bay leaves 2-4 Tbsp. chopped fresh rosemary leaves or 1-2 Tbsp. dried (to taste) cracked pepper to taste coarse salt to taste In large stockpot, saute onion and leeks in reserved 2 Tbsp. bacon grease or add 2 Tbsp. olive oil if using ham bone, cooking until softened. Add garlic and chopped carrots and cook additional few minutes. Carefully add stock, scraping brown bits from bottom of pot. Add peas, white wine, bay leaves, rosemary, pepper and salt. Bring to boil and reduce heat, simmering until peas are tender, stirring occasionally about 1 hour. Taste and adjust seasonings. (12 servin...

"If you are careful," Garp wrote, "if you use good ingredients, and you don't take any shortcuts, then you can usually cook something very good. Sometimes it is the only worthwhile product you can salvage from a day: what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love. Cooking, therefore, can keep a person who tries hard sane." (p. 246) ~ John Irving's The World According to Garp SPICY BAKED SHRIMP 1/2 cup olive oil 2 Tbsp. Cajun or Creole seasoning 2 Tbsp. fresh lemon juice 2 Tbsp. fresh chopped parsley 1 Tbsp. honey 1 Tbsp. soy sauce pinch of cayenne pepper 1 pound uncooked large shrimp, shelled, deveined lemon wedges French bread Combine first 7 ingredients in 9 x 13 inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour. P reheat oven to 450 degrees. Bake until shrimp are cooked through , stirring occasionally, about 10 minutes. Garnish wit...

GRILLED FRESH SALMON ~ adapted from Recipe Zaar 3 - 4 pounds fresh salmon 3 Tbsp. olive oil 1/3 cup brown sugar 1/4 cup dry white wine or vodka 1/4 cup fresh lemon juice and zest 2 Tbsp. Dijon mustard 1 Tbsp. fresh chopped thyme (1 heaping tsp. dried) 1/2 tsp. cracked pepper Prepare gas or charcoal grill. Combine all ingredients except salmon and whisk to blend. Pour over salmon and marinate at room temperature 30 minutes. Grill salmon skin side down. Brush often with glaze while grilling until salmon is opaque but still moist-looking in center, about 7 minutes or depending on outside grilling temperature and thickness of fish. (Don't overcook as it as it will continue to cook when taken from grill.) Delicious with roasted redskin potatoes. (6-8 servings)

GREAT SPIRIT MOON ( Gichi - manidoo - giizis ) ~ Ojibwe

"Let us eat and drink; for tomorrow we shall die." ~ Isaiah 22:13