Mediterranean Potatoes

Thanks to everyone for all your commiserations and good wishes after my recent illness. You are all so kind, and tolerant of my erratic posting and commenting. I’m afraid I’m still playing catch-up as I had an interview to do, and an assignment to write last week for Oklahoma Living. My editor had extended my deadline because of my recent bout of flu, but it was still a bit of a push to get it done in time. Sometimes the writing just refuses to flow. This piece was about a local mushroom farm – a fascinating place to visit – but tricky to write about.

Until I started doing research for this article, I had no idea what a complex process growing mushrooms is. If you’re interested you can take a short video tour of a mushroom farm here: http://www.mushroominfo.com/aboutmushrooms/howmushroomsgrow.html
The site also has lots of information about mushrooms, and some great recipes.

I did include a recipe for portabella burgers with the artcle, but this one was courtesy of Pam at:
http://fortheloveofcooking-recipes.blogspot.com/ Thanks so much for allowing me to use your recipe, Pam, you’re a brick.

Today’s recipe, however, contains no mushrooms. It’s based on a recipe I saw in the BBC Good Food newsletter for Spanish Potatoes, I changed it up a bit and called it Mediterranean Potatoes. These were super, the leftovers were also good cold, so you could serve them as a potato salad during the summer.

Mediterranean Potatoes

Ingredients:

2 tablespoons olive oil
1 tablespoon vegetable oil
4 tablespoons tomato paste
1 tablespoon paprika
A few dashes of hot sauce, Franks or Tabasco
2 lbs. russet potatoes, cut into chunks
1 bulb (head) of garlic, leave skin on but top and tail each clove.
Cracked black pepper, to taste
Juice of ½ a lemon
A handful of chopped parsley

Directions:

• Put potatoes in a medium sized saucepan, cover with water and bring to boil. Reduce heat to medium high and par-boil for 4 –5 minutes or until potatoes are very slightly softened. Drain and allow to cool.
• Pre-heat oven to 375°F
• When potatoes are cool, mix olive oil, tomato paste, paprika, and hot sauce in a large bowl, add potatoes and stir to coat.
• Add a tablespoon of vegetable oil to a roasting pan and heat in oven. When oil is hot carefully add potatoes and garlic cloves to pan, and season with cracked pepper.
• Roast for about 40 minutes, turning half way through cooking, or until potatoes are crispy on the outside. Sprinkle over the lemon juice and roast for a further 5 minutes.
• Transfer potatoes to a warm serving dish, sprinkle with parsley and serve.
  
  
  
  
  
  
  

Vegetable Samosas

The wanderer returns. I think I’m going to have to stop saying, I’m back, as every time I do that something else goes wrong. By now, I’m sure you all must think that I’m a complete hypochondriac. The truth is, ordinarily I am not a sick person, but these past few months it just seems to have been one thing after another. (Sigh!) The latest ailment was the flu, and it was a bad one. Anyway, I’m not going to bore you with the details, suffice it to say, I’m okay now, and hopefully will stay that way for a while.

I now have a lot of catching up to do on both the work and the blog fronts. I’ve really missed everyone, but I will be visiting with y’all over the next day or two.

This is another recipe inspired by Jason at http://jasoncooks.blogspot.com
we obviously share the same love of Indian cuisine. I love veggie samosas, and I have tried making them before using frozen filo pastry. They were a disaster, they just fell to pieces. Jason had the ingenious idea of making samosas using egg roll wrappers, I tried his method and they worked beautifully. I did use my own recipe for the filling though. Also, I have to confess that I deep-fried them in the traditional Indian way, naughty – but ever so nice. Next time I will try baking them, honest. ;-)

Vegetable Samosas


Makes about 10 – 12 samosas

Ingredients:

1 tablespoon olive oil
1 onion finely chopped
3 – 4 cloves garlic, finely chopped
2 teaspoons red curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 Russet potatoes, finely diced
1 carrot, finely diced
1 cup frozen peas
½ cup vegetable/or chicken stock
1 package egg roll wraps
Sufficient vegetable oil for deep frying

Directions:

• Heat oil in a large skillet over a medium heat, add onion and sauté until translucent. Add garlic and sauté for a further minute.
• Stir in all spices and sauté for another minute.
• Add potatoes, carrots, and peas and stir until coated.
• Add stock, and bring to boil. Reduce heat and simmer covered for about 30 minutes until veggies are tender and liquid has almost evaporated.
• Allow mixture to cool, and place in refrigerator until cold.
• Place a tablespoon of the mixture in half of the wrap, dampen edges of wrap with water and fold into a triangle. When folding the triangle leave a little extra pastry at the edges to fold over and seal the triangle.
• In a deep fat fryer or wok heat vegetable oil to 400F, deep-fry samosas in pairs until golden brown, about 3 – 4 minutes.
  
  
  
  
  

Welsh Rarebit or Rabbit

There is some controversy as to whether this dish should be called Welsh Rarebit or Rabbit. It’s generally supposed that the term Rabbit came first, and Rarebit was a later corruption of the word. In the Welsh language it is called Caws Pobi, which means roasted cheese, so no clues there.

The term Rabbit seems to make more sense, as according to Wikipedia: "It may be an ironic name coined in the days when the Welsh were notoriously poor. Only better-off people could afford butcher's meat, and while in England rabbit was the poor man's meat, in Wales the poor man's meat was cheese."

There is a long tradition of cheese making in Britain, and British cheeses are amongst the best in the world, small wonder then that cheese appears in so many of our recipes. We have been toasting, baking, grilling, and roasting cheese since time immemorial but, as with most classic British dishes, the secret lies in the ingredients.

Welsh Rabbit is a simple dish, Americans would call it, grilled cheese, but it is anything but grilled cheese. What lifts this recipe out of the ordinary is the use of good quality ingredients, or the best you can find. Trust me you’ll notice the difference.

This recipe is taken from Brian Turner’s Favourite British Recipes. My hubby, being an engineer, calls this Rev A, as the first time I made it I didn’t read the instructions properly (so what's new?), hence the need for revision. :-) The recipe said to refrigerate the cheese sauce overnight – whoops -but I was ready to rock and roll. The first version, slapped on the toast right out of the pan was goood, but Rev A knocked it out the water. So here we go.

Welsh Rabbit - Rev. A



Ingredients:

¼ cup heavy cream

1 tablespoon beer or ale. It's best to use a British beer such as Bass ale, Newcastle Brown, or even Guiness. I used Newcastle Brown, (or Nuclear Brown as it is affectionately known). You may think that a bit extravagant when only using 1 tbsp. but use Budweiser, or any other home grown, at your peril. At a pinch you could use a good micro-brew, but why spoil the ship for a ha'porth of tar?

1 teaspoon English mustard – I used Coleman’s English, but if you can’t get that use a good Dijon – anything but that yellow paste mustard.

8 ounces mature cheddar, shredded. If you can get an English cheddar do, but the best I could come up with here is Cracker Barrel Extra Sharp Cheddar, or a New York Cabot would work.

A dash of Worcestershire sauce

2 egg yolks, lightly beaten

4 thick slices of bread (in England we call these doorstops), from an unsliced loaf. The best I could come up with was a sourdough loaf, and that worked out pretty good, but use bread that doesn’t come pre-sliced.

Directions:

• Heat cream in a medium saucepan over a medium heat until tiny bubbles form on surface. Stir in ale and heat again.
• Remove pan from heat and stir in mustard, Worcestershire sauce, and cheese. Return pan to burner on a low heat, and stir constantly until cheese melts.
• Remove pan from heat again and stir in eggs until fully combined.
• Pour into a bowl, and allow mix to cool. Refrigerate until following day.
• Place 4 thick slices of bread on a baking sheet and toast (one side only) under a hot broiler. Spread cheese mixture on untoasted side of bread, and return to broiler until cheese is golden brown.

Variations: You can add a poached egg on top of the cheese, this is known as a Buck Rabbit.

Or for a little more pep, spread the bread with a little HP brown (or A1 steak) sauce before adding the cheese.

Creamy Leek and Spinach Pasta

I’m back! At long last.

Thanks for asking about the article Paula, and yes it is you at: http://itsallgouda.blogspot.com/ who won the giveaway, just in case there was any doubt.

My latest story for Oklahoma Living Magazine is about a local botanical garden, which seemed to have me thwarted at every turn. Not only did I have a stinking cold, but the weather conspired against me as well. Every time I arranged an interview and a visit to the gardens there would be a thunderstorm, or a snowstorm, or freezing conditions, and it would have to be postponed. I had a few hairy moments when I thought this story would never get written, but this time I just snuck in under the wire.

I’m still doing well with my quit smoking campaign; it’s been just over 5 weeks now. Yay! I won’t say I don’t miss the ciggies, because I still do. Though I do now go for quite long periods without thinking about them. The worst times are still when I am writing under pressure for a deadline, then I could absolutely murder one. I was as grumpy as hell this past weekend, so I kicked Mick, and shouted at the cats. :-) Oh well, nobody said it was going to be easy.

Anyway enough of my rambling, on with the recipe. The inspiration for this recipe was good old Auntie Beeb again, but I’ve made so many changes that I’m claiming it as my own. The good thing about this recipe, besides its tasting divine, is it’s ready in less than 30 minutes. For a vegetarian meal, just omit the bacon stage.

Note on cleaning leeks. Leeks can have a bit of a gritty texture, but if you prepare them this way that won’t happen. Top and tail your leeks - just use the white and pale green flesh - then slice them down the middle length ways, but don't cut them right through, then rinse them under running water for a minute or two and they'll be great.

Creamy Leek and Spinach Pasta



Ingredients:

4 slices of bacon, chopped into small pieces
8 ounces penne pasta
1 tablespoon butter
1 teaspoon olive oil
2 large leeks, thoroughly cleaned, and sliced
Black pepper, to taste
3 garlic cloves
8 sun dried tomatoes, sliced
¾ cup heavy cream
½ cup sour cream
1 tablespoon ground mustard
½ cup feta cheese, diced, or if using pre-crumbled use the large pieces + 2 tablespoons to serve
A couple of handfuls of spinach leaves, about 2 cups - ish.

Directions:

• In a large skillet over a medium high heat, cook bacon until crisp. Remove from pan, drain on paper towels, and set aside. Drain bacon fat from skillet, but don’t wipe pan.
• Set a saucepan of water to boil to cook penne pasta. Cook on a rolling boil for about 7- 8 minutes until al-dente.
• While pasta cooks, over a medium heat, add butter and olive oil to skillet and sauté leeks for 3 minutes. Season liberally with black pepper. Add sun-dried tomatoes and sauté for a further 2 minutes. Add garlic and sauté for another minute.
• Drain pasta.
• Add cream, sour cream, and ground mustard to leek mixture and stir to combine. Stir in feta cheese. Heat until cheese begins to melt.
• Add pasta to skillet and stir to combine. Add spinach and toss until wilted.
• Transfer to warm plates, top with additional feta and bacon, and serve immediately.
  
  
  
  
  
  
  

I'm late, I'm late, for a very important date!

My profound apologies to everyone for the delay in posting the winner of my blogiversary give-away. I thought I was going to escape flu season unscathed this year, but it wasn't to be. The past few days I have been pretty ill with a miserable cold, still am really. :-( I also have a rapidly approaching deadline for my next assignment for Oklahoma Living Magazine, unfortunately there are no sick days in this job.

Anyway, without further ado, (pause for a drum roll), the winner is PAULA! Many congrats to you. If you e-mail your address to rangewarfare@gmail.com I'll get that in the snail mail ASAP.

Meanwhile a big thank you to all of you who read this blog - despite my erratic posting and commenting - I appreciate each and every one of you. Cheers!

Toodle pip for now. I'll be back with another recipe, sooon!

It's my Blogiversary

It’s late, but I simply had to post today as it is Range Warfare’s first birthday. Can you believe it? Doesn’t time fly when you’re having fun? As a big thank you to all you folks who take the time and trouble to visit my humble abode I’m giving away a hardback copy of Ina Garten’s book, barefoot contessa at home.

I wish I could give everyone a gift, but when you’re a poor and struggling writer like moi that’s just not financially viable. One day I’ll write that best seller and we'll all have some fun. :-)

Anyone who leaves a comment on my blog between now and midnight on Monday (Oklahoma time), will be eligible to enter. All names will go into a hat, and Mick, (or one of the cats) will select a winner. I’ll post the name of the winner on Tuesday. Bonne chance mes amis.

And without further ado:

Pork Tenderloin Stuffed with Feta Cheese, Leeks, and Garlic. (And don't forget the bacon).



Ingredients:

1 pork tenderloin – sorry, I’m not sure how much this weighed, I’m guessing about 1½ lbs. prior to cooking
½ a leek, cleaned and thinly sliced
4 garlic cloves, finely chopped
4 tablespoons feta cheese
3-4 bacon slices
1 tablespoon vegetable oil

Directions:

• Pre-heat oven to 450F
• Slit the pork down the center, but don’t cut right through. Spread leeks, garlic, and feta evenly over the meat, but not right up to the edges. Fold the meat up and tie into a parcel using kitchen twine. Season generously with black pepper, then wrap the bacon slices around the pork.
• Brush a baking dish with vegetable oil, put meat in dish and roast for about 15 minutes.
• Reduce heat to 375F and cook for a further 20-30 minutes, possibly longer depending on size of pork loin. Don't worry if you think you've overdone it - the bacon keeps it nice and moist.
• Allow to rest for 10 minutes or so before carving.

That’s the meat I’m talking about there. And while it rests, what the hell, pour yourself a glass of wine or whatever else floats your boat, and put your feet up for a few mins. You all deserve it. And, Cheers, Bottoms up! but make mine a large one. ;-)

Lamb Curry

Jason at http://jasoncooks.blogspot.com/ has been making a few Indian dishes lately, and it reminded me that I haven’t made a single curry this winter, a situation which needed to be rectified immediately.

We Brits have had a love affair with Indian cuisine ever since India was the jewel in the crown of the British Empire. It has even been claimed that fish and chips is no longer our national dish, having been replaced by Chicken Tikka Masala, I’m not so sure about that, but it’s definitely a close second. If you’re interested you can find the recipe for it here:
http://range-warfare.blogspot.com/2008/05/chicken-tikka-masala.html

If further proof is needed of the wonderful quality of curries to be had in Britain, it is provided by my Indian boss at one of the places I worked in California. He told me the best curry he had ever eaten was in England, at a place called Bradford in West Yorkshire! It just so happens that my hubby Mick was born there – though he claims no Indian ancestry. :-)

Unfortunately, many people assume that all Indian curries are too hot to handle, this is not so. Most of them are made from a subtle blend of spices that go together to create fabulous flavors that titillate the palate, rather than overpower it. Sure, you can create really hot, spicy curries if you like; it’s all a matter of personal taste. I like hot curries, Mick not so much, so this one is quite mild, but in no way tame. This recipe is kind of an amalgamation of several curry recipes, and I have to say, I thought this was one of the best curries I have ever made, hubby certainly concurred.

As many of you already know, I have great difficulty in obtaining lamb (amongst other things), around these parts. But last year, just before Thanksgiving, we did manage to persuade a local butcher to procure us a leg of lamb, which he chopped into joints and chops for us. At the time we were packing it away in the freezer, Mick looked at the skinny part of the leg, (it was larger than a lamb shank, but not as big as joint) and said he didn’t know what I would do with that. I, on the other hand, immediately earmarked it for a lamb curry, and this is what happened to it.

Lamb Curry

Ingredients:

Don’t let the cast of characters put you off making this, most of them are spices.

2 tablespoons olive oil
1 large lamb shank, or a couple of smaller ones, whatever you use it should have bone in for more flavor. Make some deep slices in the lamb to enable the meat to better infuse the spices.
1 large onion sliced
4 cloves garlic
2 teaspoons garam masala
3 teaspoons red curry powder
1 tablespoon cumin seeds, crushed with a mortar and pestle, or 1 teaspoon ground cumin
¼ teaspoon cayenne pepper
Fresh ground black pepper, to taste

1 tablespoon coriander seeds, crushed with a mortar and pestle, or 1 teaspoon ground coriander. These seeds came from some cilantro that I grew last year.

½ cup chicken stock/broth
1 large can whole tomatoes. I used a 3-cup container of my tomato gloop, which I make every summer from homegrown tomatoes, onions, bell peppers, and herbs, and which I always use in place of canned tomatoes. That recipe is
here: http://range-warfare.blogspot.com/2008/08/tomato-gloop-2.html
½ cup tomato paste
½ cup plain fat-free yogurt
Dash of Worcestershire sauce
3 - 4 cups potatoes, peeled and cut into chunks
½ cup raisins

Directions:

• Heat oil in a large saucepan or Dutch oven over a medium high heat. Add lamb to pan and keep turning meat until evenly browned. Remove lamb from pan and set aside.
• Reduce heat to medium, and sauté onions until translucent, add garlic and sauté for a further minute. Stir in all spices except crushed coriander seeds.
• Return lamb to pan, stir in crushed coriander seeds. and turn meat in spices to coat. Add a splash of chicken stock if mixture is too dry, and cook for a couple more minutes.
• Add canned tomatoes, (or tomato gloop) and chicken stock, bring to boil, then reduce heat to simmer. Simmer covered for 1½ hours.
• In a small bowl, mix together yogurt, tomato paste, and a dash of Worcestershire sauce, stir into the pan, along with potatoes and raisins, and simmer for a further 45 minutes.
• Transfer to a warm serving dish and serve with hot Basmati rice. I had intended to make some naan bread, but left it too late, so I heated some flour tortillas which served as chapatis for scooping up all the delicious sauce.

BTW, Like all stews, curry leftovers taste even better the following day.