When my brother in law tagged a deer last fall, he and my sister promised me some to cook with. I was a little anxious because I had never cooked with venison before. I wanted to do something different – I didn’t want to make any old beef recipe and simply substitute venison, I wanted to choose something that would compliment the venison. Rob gave me a small tip roast, and after comparing a lot of different recipes online, I eventually settled on this one from Jamie Oliver. As I was cooking it, the aroma of juniper and rosemary mingled in my kitchen – I don’t know that I would have ever suspected them of going together, but they do fantastically. My only error was that because I only had a small amount of meat, I reduced the rest most of the recipe by a quarter… but forgot to reduce the spices I put in, and as a result it was overpowering. Still, the meat was tender and delicious and I would love to try to make venison stew again in the future.
4 tablespoons plain flour
800g (1.5-2lbs) quality stewing venison, cut into 2cm (or 1 inch) chunks
2 onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
2 sticks celery, trimmed and roughly chopped
1 tablespoon juniper berries, crushed in a pestle and mortar
2 sprigs of rosemary, leaves picked and chopped
1 Tablespoon butter
6 sprigs of fresh flat-leaf parsley (separate the stalks and the leaves)
2 beef stock cubes
600g (1-1.5lbs) small new potatoes, scrubbed clean, larger ones halved
1-2 cloves garlic, peeled and finely chopped
- Dust a chopping board with 2 tablespoons of flour and a good pinch of sea salt and black pepper, and toss your chunks of meat through this mixture until well coated. Heat a large pan on a high heat, add a few glugs of olive oil and fry your meat for 3 minutes to brown it. Add your chopped onions, carrots, celery, crushed juniper berries, rosemary and the butter. Add a few tablespoons of water, give everything a good stir, then put the lid on the pan and let everything steam for 4 to 5 minutes.
- Take the lid off so your meat and vegetables start to fry, and stir every so often for 5-10 minutes. Chop your parsley stalks finely, and once the onions start to caramelize, add them to the pan with your remaining 2 tablespoons of flour and your crumbled stock cubes. Stir, and pour in enough water to cover the mixture by a couple of inches. Put the parsley leaves aside for later.
- Bring to the boil, then turn the heat down to medium low so that the stew is just simmering. Add your potatoes and slow cook with the lid slightly askew for at least 2 hours or until the meat falls apart easily. You can add a splash of water if you think it looks too dry.
- Put your chopped garlic in the middle of a chopping board. Add most of your parsley leaves with a teaspoon of sea salt and half a teaspoon of black pepper. Chop everything together so you get a rough paste. Add this to the stew and stir through. Chop the last of the parsley leaves and sprinkle over before serving.
Fantasy is often stereotyped for excessive descriptions, including descriptions of food. Who could make it through The Chronicles of Narnia without wanting to find out what Turkish Delight tastes like? Or read A Game of Thrones without craving a bowl of beef and barley stew? I am certainly not the only one who has thought so… you could create a library of cookbooks written solely to give people a taste of fictional worlds. The summer before last, I was at the Renaissance Faire and was tempted by a bookseller and several fantasy-themed cookbooks by Chelsea Monroe-Cassel. It should be obvious how my checkbook fared against that temptation.
My recreation of Skyrim’s chicken dumplings is adapted from this book. The filling is flavorful – sweet from the carrots and roasted leeks, spring-like from the dill and fennel, balanced with richness from the cream. I’ve made these 3 times already, and will definitely keep making them.
Continue reading “Marie Cooks Skyrim: Chicken Dumplings”
When it comes to choosing what food to eat, I think it is very important to listen to what your body is telling you. Not the part that says eat pizza for every meal – the part that says “I want mushrooms right now,” or “roasted broccoli sounds really good.” Usually, our bodies are very good at telling us what we need, if we know how to listen. Last weekend, I was craving cabbage. This is NOT usually a craving I have, but I must have been particularly deficient in vitamin C (or something) because cabbage just sounded like something I really wanted to be part of dinner. Well, perfect time for me to do some google-research of several dozen different cabbage soup recipes. This one caught my eye looking particularly delicious and I was pretty tickled to find that it had all of the ingredients from Skyrim’s cabbage, potato, and leek soup. Joe and I had this for dinner with some garlic bread and I absolutely cleaned my bowl of every last drop.
Continue reading “Marie Cooks Skyrim: Cabbage Potato Soup”
Several years ago, I decided I was going to make a lasagna for my friend’s mom (which I like to do for births, funerals, Christmas gifts, get-well presents, and more). She eats very little meat, however, so I decided to make a vegetarian lasagna instead. And she keeps gluten-free, but the only gluten-free noodles I could find in the store were ziti. And when I tried to layer the ingredients they all just kind of smooshed together. It did not turn out like I expected, but my sister and I brought it over to her house, we all shared it while playing Eucher together, and we all had second helpings…
Now, shelter-in-place and limiting shopping trips to once every 2 weeks has made it hard to eat as many fresh vegetables as I would like, so I found myself thinking once again about that vegetable baked ziti and I decided to see if I could recreate it. I tried my hand at it this afternoon, and this evening Joe and I sat on our porch with a glass of red wine to accompany it and we both had second helpings. Continue reading “Roasted Vegetable Baked Ziti”
This was the first meal that Joe ever made for me. Well, actually he made it for my roommate, Lindsey, and I wasn’t supposed to be there… See, nine years ago, I kept asking my roommate when she was going to have her smart, charismatic, good-looking friend from college over to our apartment again. One night, Joe invited Lindsey to his place for dinner to talk to her about how much he liked her roommate (me) and Lindsey decided it would be a good idea to cut out the middle man and bring me along. She was right – it was a good idea.
Joe and I regularly eat this soup in the cooler months. It is incredibly filling (while still being low-calorie) and absolutely delicious. Often, split pea soup is made with ham, which is very salty. We don’t use ham (which keeps it very inexpensive, as well!) but we do add a lot of salt. This soup turn-the-bowl-sideways thick and goes very well with a large slice of crusty sourdough bread. Continue reading “From the Pantry: Joe’s Vegetarian Split Pea Soup”
After breakfast and elevensies, which were both sweet, it is time to turn to the savory for luncheon, afternoon tea, and dinner. Time management has never been my strong suit, but in order to make cooking 6 courses for 16 people work, it is absolutely key! So for lunch, I chose a soup I could start the night before and stick in the refrigerator, then heat up add the final touches in a short time in between The Fellowship of the Ring and The Two Towers. I thought of Sam making stewed rabbit in Ithilien when he wishes for po-tay-toes; “The Gaffer’s delight and rare good ballast for an empty belly,” as he educates Sméagol. Continue reading “Lord of the Rings Marathon Part 2 – Potato Soup and Mushroom Pot Roast”
When I was young, I disliked Thanksgiving. I had to go to a family get together that was loud and cramped and overwhelming; I always thought turkey was too dry (unless it was too slimy) and there wasn’t even the chance of presents to help endure it as there was at Christmas! The older I’ve gotten, the more I appreciate Thanksgiving – I now live far enough away that I look forward to seeing my family again, and I’m less of a picky eater so the promise of a feast is more appealing. That doesn’t mean, however, that I want to eat reheated Thanksgiving dinner for the next week straight, so coming up with more ways to eat Turkey is essential.
I adore this soup; it is rich, very flavorful (even without adding salt once you get to the table,) and the nuttiness of the the wild rice is balanced by the comparative brightness of the carrots and celery. I originally found the recipe at Taste of Home. Just like Turkey a la King, it is a perfect follow up to last week’s stuffing and mashed potatoes. Continue reading “Creamy Turkey and Wild Rice Soup”