White Bean Salad with Barley and Wild Rice


1 cup white beans, cooked
1 cup barley, cooked
1 cup brown rice, cooked
1 cup wild rice, cooked
1 yellow squash, coarsely chopped
2 tablespoons sun dried tomatoes, finely chopped
1/4 cup pine nuts
4 scallions, finely chopped
1/3 cup olive oil (more or less to taste)
3 tablespoons white wine vinegar (more or less to taste)
1/4 cup parsley, finely minced
Salt and pepper to taste

Prepare beans, rice and barley separately, according to package directions, and cool to room temperature. Combine all ingredients in a large bowl and stir gently to mix. Chill for 2 hours, or overnight. Serves 4.

Recipe and photo ©2009 Celeste Heiter, published with permission.

VN:F [1.1.3_449]
Rating: 3.4/5 (5 votes cast)

Recipe » Gambero con Polenta: Shrimp and Grits al Italia


1 pound medium shrimp, peeled and deveined
4 slices pancetta, coarsely chopped (bacon may be substituted)
4 scallions, finely chopped
3 cloves garlic, finely minced
4 tomatoes, coarsely chopped
1/4 cup dry white wine
6 fresh basil leaves, finely chopped
4 cups cooked polenta
1 cup parmesan cheese, coarsely grated

Prepare polenta according to package directions, on the stovetop or in the microwave. Stir in parmesan cheese. Divide in half (2 cups for Shrimp & Grits, 2 cups for Fried Polenta) Polenta may be kept in a warm oven until serving time.

Fry pancetta in a large skillet until lightly browned. Drain on paper towels and set aside, reserving the pan drippings. Add garlic and scallions to skillet and sauté until tender. Add tomatoes and white wine and simmer until slightly thickened. Add shrimp, basil and pancetta to the sauce, and simmer until shrimp is pink and tender. Serve over polenta.

For pancetta  wrapped prawns

12 large prawns, peeled and deveined, tails intact
6 slices pancetta (bacon may be substituted)

Cut each slice of pancetta or bacon in half and wrap each half-slice around a large prawn. Using a stovetop grill pan, electric countertop grill or outdoor barbeque, grill bacon-wrapped prawns until pancetta is browned and prawns are pink and tender, about 3 to 5 minutes per side.

For the fried polenta

2 cups cooked polenta, prepared according to package directions
1/2 cup parmesan cheese, coarsely grated
Vegetable oil for frying

Prepare polenta according to package directions. Stir in parmesan cheese. Spread polenta into a shallow greased baking dish in a one-inch layer. Chill in the refrigerator for two hours. Carefully turn polenta onto a cutting board and slice into two-inch triangles.

Heat 1/2 inch of oil in a large skillet over medium heat. Fry polenta triangles until golden brown on both sides, turning once. Drain on paper towels. Serve as shown in the picture. Serves 4. Recipe and photo ©2009 Celeste Heiter, published with permission.

VN:F [1.1.3_449]
Rating: 4.3/5 (3 votes cast)

Recipe » Cuban Chorizo Gumbo


1/2 pound thick cut ham, coarsely diced
2 tablespoons olive oil
1 onion, coarsely chopped
1 green bell pepper, coarsely chopped
3 cloves garlic, finely minced
1/4 pound soft chorizo
5 cups chicken broth
1 small can tomato sauce
1 large tomato, coarsely chopped
1 ripe plantain, cut into bite-sized pieces
2 cups okra, cut into 1/2″ slices
1 cup corn
10 green pimento-stuffed olives, sliced
1/2 teaspoon cumin
1 teaspoon oregano
2 bay leaves

Heat the olive oil in a large kettle. Add diced ham and sauté until browned. Add onions, garlic and bell pepper and sauté until tender. Add chorizo and sauté until soft. Add chicken broth and tomato sauce and stir to blend. Stir in tomato, plantain, okra, corn and olives. Add cumin, oregano and bay leaves and mix thoroughly. Simmer on low heat for about an hour, stirring occasionally. Gumbo may be served as a soup, or over rice as a main dish. Serves 4 to 6. Recipe and photo ©2009 Celeste Heiter, published with permission.

VN:F [1.1.3_449]
Rating: 3.3/5 (3 votes cast)

Recipe » Petite Rabbit Terrines


2 tablespoons butter
3 cloves garlic, finely minced
2 shallots, finely chopped
2 cups rabbit meat, boned and coarsely chopped (substitute turkey thigh or pork roast)
1/2 cup bacon fat, finely chopped
1 tablespoon marjoram
1/8 teaspoon nutmeg
1 teaspoon salt
1 teaspoon cracked peppercorns
1 ounce brandy or cognac
1 ounce dry sherry
1 tablespoon capers
1 tablespoon pine nuts
6 bay leaves
12 strips bacon
1 six-cup muffin tin

1 jar cornichons
1 jar pearl onions
1 jar Dijon mustard
1 French baguette, thinly sliced and lightly toasted

In a small saucepan, sauté onions and garlic in butter over medium heat until tender and translucent. Set aside to cool. Place chopped rabbit in the bowl of a food processor and pulse meat to a coarse paste. In a large bowl, combine onion and garlic mixture, chopped rabbit meat, chopped bacon fat, marjoram, nutmeg, salt, pepper, brandy, and sherry, and mix thoroughly. Cover and allow to marinate for 4 hours, or overnight. Remove meat mixture from the refrigerator, add capers, and pine nuts and stir to thoroughly blend.

Preheat oven to 325. Place one bay leaf in the bottom of each cup of a muffin tin. Trim a 2″ piece off the end of each strip of bacon and set aside. Place a 2″ square of bacon over each bay leaf in the bottom of each muffin cup. Line the sides of each muffin cup with the long strips of bacon. Fill each muffin cup with about 1/3 cup of the rabbit mixture, enough to fill the cup to the rim, press firmly into the mold, and cover each terrine with another 2″ square of bacon. Cover the whole muffin tin with aluminum foil and place the tin in a baking dish or roasting pan filled with about 1″ of water. Bake the terrines for about 1 hour, until the terrines begin to shrink away from the sides and the fat runs clear.

Remove the terrines from the oven, remove the foil, drain off excess fat, and allow to cool. Cover the tin of terrines with plastic wrap, place a large, heavy book on top of the terrines and weight with canned goods to press out the excess fat and juice. Press for about 1 hour. Remove the terrines from the muffin tin and transfer to a plastic container with a tight-fitting lid. Store the terrines in the refrigerator overnight.

To serve, remove the terrines from the refrigerator and allow them to come to room temperature. Serve whole on a buffet dish, or slice into bite-sized pieces. Garnish with cornichons, pearl onions and watercress. Serve with Dijon mustard and toasted rounds of French bread. Recipe and photo ©2009 Celeste Heiter, published with permission.

VN:F [1.1.3_449]
Rating: 5.0/5 (1 vote cast)

Recipe » Petite Meat Loaves with Tomato Reduction


For the Meatloaf

1 small bell pepper, finely chopped
1 large shallot, finely chopped
2 cloves garlic, finely minced
1 tablespoon olive oil
1 pound ground beef
1/2 pound bulk Italian sausage
1 cup coarse bread crumbs
1 egg, lightly beaten
1/4 cup red wine
1 teaspoon marjoram
1/2 teaspoon Hungarian paprika
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Preheat oven to 400 degrees. Heat olive oil in a skillet and sauté bell pepper, shallot and garlic until just tender. Add red wine and simmer for about 1 minute. Set aside to cool. Combine all ingredients in a large mixing bowl and knead until thoroughly mixed. Divide mixture into 4 portions and shape into small loaves. Place in a baking dish and bake for 30 to 45 minutes, until nicely browned and done throughout. Serve with tomato sauce.

For the Tomato Reduction

1 pound beef bones
2 tablespoons olive oil
8 cups water
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 small onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 bay leaves
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Heat olive oil in a large soup kettle. Add beef bones and brown on all sides. Add carrots, celery, onion and garlic, and sauté until tender. Add tomato paste and water and stir to blend. Add bay leaves, salt and pepper. Reduce heat and simmer for about 1 hour. Remove from heat and allow to cool. Strain broth into a medium saucepan. Bring to a boil, reduce heat to low and simmer uncovered, stirring occasionally until sauce is thickened and reduced to about 2 cups. Recipe and photo ©2009 Celeste Heiter, published with permission.

VN:F [1.1.3_449]
Rating: 3.0/5 (1 vote cast)

Next Page »