I hope everyone had a nice holiday weekend – now for one more!
Here is what I am making this week:
1) Ketchup (see this post):
I finally made the ketchup and it turned out great – just waiting for it to ferment and then the true tasters will have to tell me if they approve – I personally don’t care for ketchup – making this for my ketchup lovers in the house!
2) Big double batch of sauerkraut (2 quarts):
I made this in 15 min tonight with my daughter doing the pounding! Doesn’t take long at all with a food processor. I made with the whey this time instead of doubling the salt – it was way too salty for me the other way.
3) Finally get to make the buche de noel! Here is the recipe – I will let you know in my lessons learned how it goes.
4) Broccoli Rice Casserole
This is also for NYE – taking as my side dish. I hadn’t been in my backyard in a few weeks and boy did I get a surprise today. I have beautiful broccoli and purple cauliflower in my garden! So I decided this would be a great recipe to make and I think the kids will enjoy it too. I am going to make one that is broccoli and one that is purple cauliflower (because my daughter likes cauliflower and not broccoli – go figure).
This is my adapted version of a few different recipes so finally one to call my own:
Serves 12-16 in two 9 X 13 casserole dishes (this recipe if for a crowd – cut in half to make for a small family)
1 lb. chicken liver – grated or minced
3 cups brown rice – washed to remove starch
6-7 cups chicken stock (preferably homemade)
4 T olive oil
2-3 small – med heads broccoli, chopped (or cauliflower – you can mix it up)
1 small onion, chopped
1 shallot, chopped
4 cloves garlic, chopped
4 T butter (or schmaltz)
4 T olive oil (again)
3 cups whole milk
3 cups gruyere or gouda cheese – shredded
salt and pepper to taste
Preheat oven to 350 degrees.
Grate or mince liver. Heat oil and butter (or schmaltz) in a large saucepan. Saute onion, shallot, liver and garlic, stirring constantly, about 8 – 10 minutes. Add rice and stir until coated with oil. Saute until rice looks milky. At this point I put all of the mixture into my rice cooker but proceed as follows if you don’t have one. Add stock, salt, pepper. Bring to a boil, then reduce heat to simmer. Cover and cook on lowest heat for 1.5 – 2 hours, until rice has absorbed liquid.
Steam the broccoli (my rice cooker – this one on amazon – has a steamer on top – how handy – otherwise just quickly steam in the microwave or any steamer you have). I take the broccoli out when it is still green but mostly cooked through – and then shock it in cold water so it stays green.
Mix broccoli and rice mixture together when the rice is done cooking.
In a separate pot, heat 2 T olive oil and 2 T butter (or schmaltz). Add 6 T unbleached all purpose flour (couldn’t find a grain free way to make a roux so it is what it is) and stir to combine and make a roux. Add 3 cups whole milk to the roux and cook until thickened. Stir constantly. Add the cheese and cook until melted. Pour cheese sauce into the rice/broccoli mixture and stir until all is combined. Pour mixture into 2 9 X 13 casserole dishes. At this point you can freeze the casseroles and cook later (what I am going to do). When ready to cook just cook covered with foil for 15 min and then uncovered for 30 min or until cooked through.
Since the other one was a flop, going to try this one from Kelly the Kitchen Kop. And the reason why is that I want to make a homemade ranch dressing for dipping our purple cauliflower in…yum!
Have a great week everyone and a very Happy New Year!