KY Treats in Florida, Ken's Kasserole #2

Home Made Hot Brown
You do not have to travel to Kentucky to enjoy two of that state's iconic dishes:  the famous Kentucky Hot Brown, and Spoonbread.  Read on...

I mentioned the history of the Hot Brown Sandwich two weeks ago when I returned from a dulcimer-trip to Berea.  I got to craving that taste again and decided to make my own, right here in River City, as they say.

Start with a slice of good bread.  I used a 1/2" thick slice of the Irish Soda Bread I made for St. Patrick's Day, lightly toasted.  Mine slice even looks a bit like the state of Kentucky!

To that I added a couple thick slices of heated thick-sliced deli turkey:

And a couple thinner slices of heated deli ham:

Top that with hot Alfredo or Mornay sauce and some slices of tomato:

And finish with a couple slices of bacon cooked just the way you like it:

One last hot shot in the microwave for a minute and you're ready for a real treat!

Salem the cat thought the Hot Brown was good too (at least the sauce)!

KY Spoonbread
In Berea, my friends and I were treated to a taste of this Kentucky dish as a starter at the Boone Tavern restaurant.  Not quite polenta, not quite cornbread... or corn pudding... or ....  The texture is creamy like a pudding, not stiff like polenta or grits.  You've gotta try this at least once, served warm from the pan by spoonsful!

It's great as a starter with a good slather of butter.  But in our opinion, it ROCKS as a semi-sweet dessert, by adding a drizzle of honey or cane syrup and perhaps some berries.  The recipe comes from the Boone Tavern.

3 cups Milk
1-1/4 cups White Corn Meal
3 Eggs
2 Tbsp melted Butter
1-3/4 tsp Baking Powder
1 tsp Salt

Stir the corn meal into the rapidly boiling milk.  Stirring constantly, cook until the mixture is very thick.  Remove from the heat and allow to cool -- say half an hour.  The mixture will stiffen up considerably.

Beat together the eggs, then add the salt, baking powder and melted butter, and beat that mixture into the cornmeal mixture with an electric mixer for 15 minutes. Having a stand mixer is a good thing for this recipe (you could walk away and come back).  But a hand-held mixer works just fine.  I would not want to stir this by hand!

Pour the beaten batter into a well-greased baking pan and bake for 20-30 minutes @ 375F until it's lightly browned and you get a slight crust.   Serve hot from the pan.

Some other time I'll re-create for you Kentucky's other iconic dish, Burgoo.  This famous stew dates to before the Civil War -- and as legend has it, was invented by a French chef. Like a mulligan, it’s a sort of empty-the-fidge recipe. Burgoos typically have at least three different meats, and plenty of vegetables such as corn, okra, and lima beans.


Ken's Kasserole #2
Sally was away for the weekend helping Holly celebrate her birthday in Alexandria.  I needed a super dish to welcome her home with, that will also do for her lunch a couple times this week.

1 cup uncooked Farro
1 tsp Cep en Pols mushroom powder
1/2 lb fresh Green Beans, topped, tailed and cut into 1" pieces
1 White Onion, diced
1 Red Bell Pepper, diced
6 oz chopped fresh Mushrooms
3/4 cup Alfredo Sauce
1/3 cup Panko 
1/3 cup shredded White Cheese blend

Cook the Farro in 2 cups of water with the mushroom powder for flavor, until the water is all absorbed and the grain light and fluffy.  

Saute the onion, mushrooms and bell pepper in a bit of EVOO or butter until the onion starts to caramelize a bit.  

Microwave the green beans with a couple Tbsp water, for about 5 minutes.

In a large bowl, stir to combine those ingredients.  Season with salt and pepper as desired. Pour the mixture into an 8x8 baking dish and pat level. 

Brush the Alfredo sauce on top, then dust with the panko and shredded cheese.  Bake @ 375F for 30 minutes or until you get a nicely browned crust.  

Asparagus Tart, Irish Soda Bread and Colcannon, Lime-Cilantro Caulif Rice, Brussels Casserole

Asparagus Tart
You've seen me make these before.  I just thought this one was prettier than most.

The dark bits are chopped sundried tomato!

Happy St. Patrick's Day!  Here's what we ate.

Irish Soda Bread
One of the classic quick (unleavened) breads:

1-2/3 cup Whole Wheat Flour
1-2/3 cup Unbleached White Flour
1 tsp Baking Soda
1/2 tsp Salt
2 cup Butter Milk or Milk w/ 2 Tbsp mild white vinegar added
1/2 stick butter, cubed
1 Egg, beaten

Combine flours, baking soda and salt.  Cut in the cubed butter.  Combine the egg and buttermilk in a separate cup. 

Pour 1-2/3 cup liquid (reserve 1/3 cup) into the flour mix and with a spoon fold the two together to make a soft dough.  Plop the dough out onto a floured surface and fold/knead a couple times to bring it together.   

Move the dough to a baking sheet and form a disk about 9" in diameter and 1-1/2" tall.  Slash an X in the top with a wet knife.  Brush the loaf with the reserved buttermilk.  

Bake at 425F for 15 minutes, then reduce to 400F and bake another 30 minutes until GBD and the loaf  "knocks hollow".  Cool a few minutes before slicing.


Colcannon
Colcannon is real Irish fare, not that corned beef!  Beef was expensive -- and only the British overlords could afford it.  The Irish ate potatoes and cabbage and were glad of it.  This would be the "Sunday supper" fancy version of the dish:

1/4 head Cabbage diced large
1/2 large white onion
4 strips Bacon fried hard and chopped/crumbled
4 large Potatoes (I used Golds)
1/2 tsp Caraway seed
1/4 cup Sour Cream or plain Yogurt
16-18 White Cheddar cheese cubes - 1/2"
Black Pepper to taste

Chop the potatoes into pieces, put in a large pot, cover with water, and cook until tender.  Drain.

Meanwhile, fry the bacon and reserve the crumbles.  In the same pan and bacon fat, saute the onion, then add the cabbage, caraway and return the bacon bits.  Cook until the cabbage is tender -- 12-15 minutes.

Roughly "smash" the potatoes, then fold in the cabbage, sour cream and pepper.    Plate in a serving bowl and top with the cheese cubes.

Lime-Cilantro Caulif Rice Stuffed Acorn Squash
We stuff squash with a lot of things.  I started looking for recipes again after Sally picked up a bag of frozen Cauliflower Rice at Costco last week.  This one is just about right to give the "rice" some interest on your palate.

2 cups riced Cauliflower
1/4 cup fine diced Red Bell Pepper
1/4 cup minced Cilantro
1 Tbsp Water
2 Tbsp Lime Juice
2 Tbsp Butter

Microwave the cauliflower and water for 3 minutes on High.  Stir in the other ingredients.  Stuff the squash and serve.

Roasted Brussel Sprout Casserole with Dijon Alfredo
I needed to make a casserole so Sally could have leftovers for lunch.  I had everything on hand but the pasta and Alfredo, which I picked up on the way home from t'ai-chi class.

1 lb Brussels Sprouts
1 cup frozen Mixed Veg
6 ox sliced Mushrooms
1 Tbsp Spice blend (I used Pride of Szgedtm Chicken spice)
2 cups cooked Barilla Protein Plustm  Rotini pasta
1 jar Alfredo Sauce
1/2 cup Dijon Mustard
1/4 cup Panko
1/4 cup Italian blend shredded cheese

Bring water to a boil and cook about half a box of the pasta to al dente (remember Al?)

While that's going on, trim and halve the sprouts.  Toss with a splash of EVOO and the spice blend.  Lay them out cut face up on a baking sheet, and broil for 5-8 minutes until they're getting nicely browned.

Mix together the Alfredo sauce, Dijon, and half a cup of water.  

In a large bowl stir to combine the pasta, sprouts, mushrooms and mixed veg.  Pour the mixture into  8 x 11 or 9 x 12 baking dish.  Pour the Dijon-Alfredo sauce over all, then top with the panko and cheese.

Bake at 375F for 25-30 minutes until you get a nice bubbly cheesy, crusty top.

Shrimp & Yams, Kentucky Hot Brown, Banana Sushi and Cubed Eggplant Parm

Shrimp & Yams

That's right -- shrimp and yams, not shrimp and grits!  Tasty too, especially with spicy BBQ shrimp.

Shrimp

BBQ Sauce and/or Cajun spice blend

Yams

Half & half

Nutmeg (optional)

Nuke the yams until tender -- 6-8 minutes should do it.  Scoop the yam meat into a bowl and add some half & half as you mash them, enough to make the yams smooth and creamy.  A dash of nutmeg would be appreciated, but not necessary -- you aren't trying to make typical sweet yams.

Cook the shrimp in a skillet until just pink, along with your favorite BBQ sauce and/or spices.  I like Key Lime BBQ sauce and a touch of hot paprika.  

Plate a nice pool of yams and top with the shrimp.  Serve with a side veg if you want -- I made fried Brussels Sprouts.

Banana Sushi
What?  This is a simple dessert recipe that will keep your guests guessing until you serve it!

Bananas
Peanut Butter -- at warm room temperature
Crushed nuts, sunflower seeds, candy sprinkles, etc. for toppings

Slice the bananas into 2-3" logs, then slice the logs in half lengthwise.  Stick a fork in the flat side of a log, to hold it while you brush it with peanut butter (yes, you want the PB that warm, but not hot).  With the half log still on the fork, roll it in one or more toppings, then gently place it on a serving platter.  Repeat with as many half logs as you deem necessary for dessert bites for however many guests.

Cubed Eggplant Parm
All the flavor of Eggplant Parmesan, but much less work!

1-2 Eggplant, cut into 3/4" cubes
1/2 jar Pasta Sauce
1 lg Beefsteak or other heirloom Tomato
EVOO
~1/2 cup Italian Blend Shredded Cheese
Parmesan Cheese -- both can and shredded if you have it
Panko
Rosemary, Oregano, Sage, Paprika, Pepper

Place the cubed eggplant on a baking sheet, drizzle with EVOO, and sprinkle with the spices.  Grill under the broiler for about 4 minutes per side.  It should just be starting to brown. 

Transfer the eggplant to a baking dish.  Top with the pasta sauce and toss gently to make sure everything gets sauced.   Top with a layer of panko, canned parmesan cheese, then Italian blend cheese, and finally some shredded parmesan, if you have it.  The photo shows the dish half covered:

Bake at 375F for about 30 minutes until you get a nice cheesy crusty top.  Try to wait a few minutes before serving!

Kentucky Hot Brown
Decades ago I lived in Kentucky briefly, and was introduced to this iconic sandwich at the Governor's Mansion during the Kentucky Derby.   This past weekend I spent 4 wonderful days with some dulcimer friends that I've known for years and never met.  And I got to introduce them to this Kentucky delight.  The Hot Brown pictured below is served at the Boone Tavern in Berea, KY where several of my friends stayed, and where we ate breakfasts and one dinner.   I will be recreating this dish here in Florida, but not this week.

"The Hot Brown is an open-faced sandwich of turkey and bacon, covered in Mornay sauce and baked or broiled until the white bread is crisp and the sauce begins to brown. The sandwich was invented at the Brown Hotel in Louisville, by Fred K. Schmidt, in 1926, as an alternative to late night ham and egg dishes.  Many Hot Browns also include a slice of ham with the turkey, and either pimentos or tomatoes over the sauce..."

Mornay sauce is a white sauce to which Gruyère, Emmental cheese, or white Cheddar cheese has been added.


Spoonbread
This is another olde tyme Kentucky recipe -- a sort of cross between a corn pudding and cornbread.  This recipe is what we had as a complementary starter for dinner at the Boone Tavern as seen in the picture below.  As with the Hot Brown, I will be recreating this dish here in Florida, in the near future.

3 cups Milk
1-1/4 cups White Cornmeal
3 Eggs, well beaten
2 Tbsp Butter, melted
1-3/4 tsp Baking Powder
1 tsp Salt

Bring the milk to a rapid boil and stir the cornmeal into it.  Cook until very thick, stirring constantly.  Remove from heat and allow to cool.  The mixture will be very stiff.  Add the eggs, salt baking powder and melted butter and beat with a mixer for 15 minutes.  Pour into a well greased pan and bake for 20-30 minutes at 375F.  Serve from the pan, by spoonsful, with a side of butter.

Salmon & Celeriac, Smashed BS, Sourdough, Purple Cauliflower & Fishies

Salmon & Mustardy Celeriac
What?  Celeriac, isn't that that gluten-free disease thing?   Nope  Celeriac is the root of the celery plant.  Common in European dishes -- soups, salads, mashed, etc.  Not so common here in the States, but we can find it in our local Publix -- ask.  Still, it tastes good (like mild celery) and is good for you as a substitute for starchy potatoes.    This recipe comes from our friend Fiona Barnes in Maplethorp, England.  Like many older British recipes, this one was lacking in the spice department, so I added seasoning to the salmon.

2 Salmon Fillets
Salmon seasoning of choice -- I use Auntie Arwen's Waterfall Leapin' Salmon Spicetm
1-1/4 lb or larger Celeriac
6 oz packet Baby Spinach, stemmed

Peeled Celeriac

Mustard Dressing
Whisk together:
2 tsp whole grain mustard
2 tsp Lemon juice -- 1 lemon worth
1 Tbsp EVOO
pinch each of salt, pepper and sugar

Bake the seasoned salmon fillets 12-15 minutes @ 375F.  Boil the celeriac for an equal 12-15 minutes.

Drain the celeriac and mash it in the hot pot.  Add the spinach, cover and cook another few minutes over low heat until the greens wilt.  Fold in a tablespoon of the dressing and remove from the heat.

Serve the salmon fillets on a bed of the mash, and drizzle the remaining dressing over the top.


Smashed Brussels Sprouts
We got some giant Brussels Sprouts in this week's Produce Co-Op box, and I went looking for something different to do with them.  This recipe also works with ordinary sized sprouts, of course.  I added a few to fill up the sheet pan.

2 lbs Brussels Sprouts
2 Tbsp EVOO
3 cloves Garlic, minced
1 tsp Thyme
S&P TT
1 cup shredded Mozarella
1/4 cup Grated Parmesan (canned works just fine)

Bring a large pot of lightly salted water to a hard boil, and blanch the Brussels sprouts about 10 minutes until bright green and tender.  Chill the sprouts in an ice bath and drain thoroughly.  Toss with the EVOO.

Preheat the oven to 425F.  Line a large baking sheet with parchment paper.

Lay the sprouts on the parchment nicely spaced from each other.  Use a heavy Mason jar or something similar to smash each sprout flat into a sort of patty.   Season each patty with thyme, salt & pepper to taste.  Top each patty with both cheeses.

Bake the Brussels sprouts about 20 minutes until you've got a nice crust.  Serve hot.

Purple Cauliflower Gratin
This one was an "off the cuff" dinner using just things I had on hand

1 head Cauliflower -- I had a beautiful purple head from the Co-Op
1/2 jar Alfredo Sauce -- leftover from another recipe
2 oz or so creamy Goat Cheese -- we had an 8 ounce log in the fridge
1/4 cup Panko breadcrumbs -- always have those around
1/4 cup crushed Cheddar Goldfishtm Crackers -- bottom of a bag of our favorite crispy snack

I disassembled the cauliflower and then par-cooked it by steaming for about 6 minutes.  Laid the cooked florettes in a 9x9 baking dish.

Then I poured the Alfredo sauce over the florettes and dotted the top of things with pinched off pieces of goat cheese.

Lastly, I sprinkled the Panko and then the crushed crackers on top of everything and baked it for about 35 minutes in a pre-heated 375F oven.  It smelled sooo good and we were soooo hungry that I forgot to take a picture before we dove in.   But here's what Sally too to lunch the next day:

Colorful and tasty -- a great combination.  I'll be using crushed Goldfish as a topping for other dishes, I'm sure.


Sourdough 101 -- Whole Wheat Bread
One of the things I got Sally for Christmas - at her request - was  Whole Wheat Sourdough Starter Kit from an outfit called Cultures For Health.  So after the holidays I got the starter set up and 'started'.  A process which took about a week. 

So a couple weeks ago I made my first batch of simple whole wheat bread using the 'mother' and additional whole wheat flour.  Not having any idea of how much the dough would rise, I portioned it out into two pans, and created two smaller loaves of bread.

The result was VERY dense.  I mean denser than fruitcake dense.  And VERY tasty.  The sourness was wonderful.  But was it supposed to be this dense?  This heavy?  I dunno, but it was good.

So this week I made another loaf.  Proofed it about 10 hours, got a nice rise, and as you can see, a good looking loaf.

Still dense as all get-out, so whatever I did right/wrong before, I did it again.  Still very tasty and wonderfully sour.

Right or wrong, there it is.  Want a slice?