Quadruple garlic soup with bacon.

Yes’m you read that correctly. quadruple garlic soup.

Now, the ingredients might not be available for you all year round, so this is a seasonal dish, at least here it is. Here are the ingredients:

4-6 cups of chicken stock (or veggie if you are vegan)

1 bulb roasted garlic (cut top off, drizzle in evoo, wrap in foil, bake @350 for 1hr)

1 bulb of regular raw garlic (I use elephant garlic, the big cloves) roughly chopped

2 green garlic (remove top, remove bottom, peel outer layer. Chop roughly, chop some of the green bit too but not all, about halfway up)

2 cups of garlic scapes, chopped.

1/2 a large white onion, chopped.

6 pieces of bacon, chopped.

5 small-med new potatoes, peeled and cubed

Milk, dairy, soy, almond, whatever.

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left to right, green garlic, garlic scapes, regular garlic

While your garlic is roasting, put your bacon in a medium sized sauce pan. Fry up until crispy. Remove from pan and drain:

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Remove finished roasted garlic from the oven, it’ll look like this and smell perfect

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Now, in the hot bacon fat, dump your chopped onion and cook until caramalized. Then add your regular garlic for a few Minutes until fragrant.

Put potatoes, and green garlic in the pot and add stock. Simmer until the potatoes are fork tender.

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Blend using a stick blender (or a regular one if you don’t have a stick one and are feeling bold, return to pot after this step) while adding the roasted garlic and milk.

Add the finely chopped garlic scapes and bacon into the soup.

Simmer for another 5-10 minutes until flavours are married.

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Voila, a soup that will cure what ails ya and keep all those pesky vampires away.

BBQ’d Rabbit Haunches

I got some rabbit in my CSA this week.  I figure I’ll share what I did with them and ya’ll can nom and drool and try it if you ever get rabbit.

First: Made a dry rub out of sage, paprika, Clubhouse Montreal Chicken Spice, some garlic and onion powders, and salt.  Applied liberally to both sides of the haunch, and wrapped in saran wrap, and left in my fridge overnight until cooking time.

I took some garlic scapes, then blanched them a bit so they were more flexible, I then sliced them down so they made two long pieces of scape, then wrapped two halves around each haunch, THEN I wrapped each haunch in as much bacon as I possibly could (According to my husband’s buddy, it wasn’t enough bacon.. Loki agrees..but there is never enough bacon for  Him) 

THEN, I turned on one side of my BBQ, indirect heat is the key for this meat to remain moist and not burned to a cinder due to the bacon grease flareups, so if you are using a charcoal grill, push all the coals to the side and leave an empty space and put an aluminum pie plate in the space. Indirect heat!

Keep the temperature around 400deg F.  and cook for about an hour, don’t turn! Leave it alone…

Near the end of the cooking time, that’s when you can use some direct heat to do a final crisp of the bacon and use some bbq sauce if you want.  I used Diana’s Smokey BBQ.

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That’s what the rabbit looked like before tossing them on the BBQ.  They were SO moist and turned out so yummy

Rouladen with potato dumplings

NOTE, I know that there are regional variations of this dish.  This is my dish.  I’m Canadian.  This is what I found through a google search..and I tweaked it to my tastes.

 

This one might be a little complicated so I’ll just do each part step by step, like I’ll start off with the potato dumplings:

Potato Dumplings:

3 whole potatoes, washed, and skin on
a loaf of sourdough bread
butter.
flour
corn starch
I don’t have any measurements for the flour and corn starch because it’s subjective,  you’ll see why later
1 egg.
1tsp of nutmeg
1tsp of salt

Ok,  now, wash/scrub the potatoes, and then boil them whole until they’re done, about an hour.
Cool em off in the fridge and peel.  The peel will come right off. 
cut them into cubes and put them in the fridge until they are cold. 
While you do this you can cook the rouladen which I’ll post later in the post.
Cut the sour dough into cubes the size of regular croutons.  Fry them in butter until they are golden brown.  (Or use garlic butter for extra flavor)  put them in a container to cool.
once the potatoes are cold, mash them up with a potato masher.  Then, mix in:  Egg, Flour, corn starch and do this until they aren’t sticking to your hands.  grab a bit, then put a crouton in the middle and make a ball out of it.  Do this until no potato mixture is left.
Boil in salted boiling water in small batches until they float to the top. keep the cooked ones on a plate under a damp towel so they don’t dry out.

Rouladen:

Inside Round cut for rouladen
bacon
thinly sliced onion
dill pickles
mustard
toothpicks
beer
beef stock
thyme
veggie oil

Step 1: go to your butcher and ask for Inside Round cut for Rouladen.  It’s supposed to be pretty thin.
Step 2:  Place rouladen on a cutting board or something.  It’s easier to do one piece at a time anyway.  so unfold it if it’s folded…sprinkle some steak spice on it, spread some mustard on it, lay a piece of bacon on it, lay some onion slices on it, then lay some sliced dill pickles on it.  Then roll it up.  You start from the wide end, folding in the sides as you go.  Secure with a toothpick.  Repeat with the rest of em.

Step 3:  sear the rouladen in a hot pan on all sides.  Put in a roasting pan (of course if you have a metal roasting pan you can do this in one step)  put seared rouladen on a plate (or in a roasting pan if you are using a glass one) while you make the sauce

Step 4: The sauce:  dump half a bottle of beer, about 1 cup of beef stock, a tsp of thyme and a tbsp of steak spice in the pan where you seared the beef.  (If it’s the roasting pan it’s all good trust me)  scraping up the bits that stuck to the pan.  Now,  either put the sauce in the roaster with the rouladen, or the rouladen in the sauce if you’re using a metal one.  Cover well and put in the oven at 300deg farenheight for about …3 hours.

Once everything is done, take the rouladen out of the roaster,  (If you’re using a glass pan put the sauce in a pot) put the sauce over medium heat and thicken it with a mixture of corn starch and water.

Serve hot, with the hot potato dumplings and some red cabbage.

Pic:

Pirogies!

Here’s something for pretty much everyone.  Home made pirogies.

I know you all have probably bought the frozen variety, mostly due to convenience, but, if you have a bit of time on the weekends or something, you can make your own, and actually put what you want in them, instead of dealing with the store supplied fillings.

What you will need:

Dough:

2 cups flour
a tsp of salt
enough water to make it into a pliable dough

Now mix all these together…the water is subjective so just add a little at a time until it forms a dough.  Then knead this dough. and let rest

Filling:

1lb of potatoes, peeled and mashed.

Now what I like to put in it is a mixture of stuff

I take some bacon, cut it up and fry it until crisp with some minced onions so they caramalize.  Then I mix in with the already hot mashed potatoes, some garlic spread,  the bacon, the onions, a bit of grated sharp cheddar cheese, and a dollop of sour cream and some minced chives.

Now,  Roll out the pirogie dough on a floured surface so it’s about 1/4-1/8″ thick..not too thick but not too thin.  Take a glass or a small plastic cup and cut out circles.  Put a tablespoon of your potato mixture in the middle of each of the circles, then take your finger, put it in some warm water and trace the outside of each circle before folding them in half and pinching the pirogies shut.

Cook in boiling water until they float.  If you want,  you can freeze them for later, or toss in butter/bacon/chives and serve with sour cream!