2 cups dry egg noodles
3 TBSP butter
1/2 yellow onion, chopped
1 cup of chopped white mushrooms
3 TBSP flour
2 cups cold milk
½ cup dry white wine
1 (10-oz) can condensed, cream of mushroom soup
salt and freshly ground black pepper
3 (5-oz) cans tuna, well drained, chuck albacore
1 TBSP old bay
3/4 cup frozen peas, thawed, drained
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey jack cheese
1/2 cup plain panko
4 tbsp butter for panko

In a medium saucepan melt 3 TBSP butter and sauté the onions and mushroom over med-low heat for about 4 minutes. Turn up the heat to medium; add the flour, and cook, stirring, for another 2 minutes. While whisking vigorously, slowly pour in one cup of the cold milk.  The mixture should begin to look like a gravy. 

When the mixture begins to simmer, add the wine and the rest of the milk, can of mushroom soup, salt, and pepper and cheese. Cook, stirring occasionally, until the sauce thickens, and comes to a simmer. Remove from heat, and reserve.

Cook noodles in boiling salted water 10 minutes. Drain and add to a large mixing bowl. Add the sauce, tuna, peas, salt, pepper, and Old Bay.  Mix with a spatula to combine. 

Preheat oven to 350°.

In a non-stick fry pan melt 4 TBSP butter.  Add the panko and mix until the panko absorbs all the butter.  Lightly brown the panko. 

Pour the mixture into a lightly oiled casserole dish, and top with the panko mixture.

Bake for 25-35 minutes, or until golden.

As of 2/6/22

This dish is pronounced “Shee”.  It is a Russian cabbage soup with a beef stock.  I have seen many recipes that call for a lot of distraction from its main shape.  For instance, some recipes want to add sour cream and other junk b/c they think that is the “Russian” way.  I don’t care about that.  It has two very important qualities that are universal across many beef stock dishes in many countries. 

The day before I cooked this dish a gave the beef a dry brine.  The night before I salted the meat with Kosher salt, covered in plastic and leave in the frig.  I put the beef in a crockpot early the next day with veggies and cooked it on high for 4 hours to get the meat tender and to give the beef stock a good beginning.  I used 2 large beef ribs and ½ pound of rib meat.  A stock needs a bone.  A broth is mostly with meat and veggies. 

Beef Stock

In crockpot add oil to the bottom and place on the bottom 1 whole carrot, 1 celery stalk, 2 cloves of whole garlic, a hand full of parsley, 1 TBSP of whole peppercorns and ½ onion skinned and whole.  Add the meat on top.  Add 1 cup of Chardonnay wine and three or four cups of chicken broth.   Add salt to taste.  Cook in the crockpot on high for about 4 hours.  Turn off the pot.  When the stock cools strain the stock and discard the veggies.  Remove the meat and cut into squares and set aside.  This process is used in may beef soups like Phở.  Phở is a Vietnamese soup dish.  Strain the stock and set aside.

Mirepoix for the Soup

Chop ½ onion, 1 carrot, 1 celery stalk, and 1 small leek (only the white part).  In a large Dutch oven, sauté the chopped veggies in olive oil.  Add ½ potato chopped into 1-inch pieces with the skin.  Add the strained beef stock, 2 garlic cloves and a bay leaf.  Bring the stock to a slight boil to cook until the potatoes are soft.  Add ½ small cabbage cut into 1-inch pieces.  Reduce the heat and cook for about 30 minutes until the cabbage is soft.  15 minutes before serving add a little dill.

Serving

On the bottom or side of the bowl add the beef previously cooked that was set aside, cover the meat with hot soup and serve. 

As of 2/2/22

People in the U.S. pronounce this dish “bra-jhol”.  In Italian it is pronounced “brat-cho-lee”.  I first experienced one in New Orleans.  There is a sizable Italian descendant population there.  The French Market in the French Quarter was once dominated by Italian stands and produce sales.  Braciole is round steak, tenderized with a mallet, rolled into a Roulade and tied, stuffed with various items including Persillade (garlic and flat parsley chopped together), Italian deli meats, Provolone, breadcrumbs and some stuff it with raisins and pine nuts.

Braciole Ingredients:
1 lb. top or bottom round, cut into flat slices, each about 1/2-inch thick, 4 to 5 inches square
Prosciutto (thinly sliced)
Genoa Salame (thinly sliced)
Provolone (thinly sliced)
Breadcrumbs, 10 or 12 saltine crackers (chopped in a small food processor into a fine consistency)
Butcher’s String
Persillade, 5 or 6 cloves garlic, bunch of flat parsley (Place all in a small food processor and chop)

Other ingredients might include: Pine nuts and raisins (Not used in this recipe)

Thin Spaghetti for two.

Tomato Sauce:
Your favorite tomato sauce.  I use 2 TBSP tomato paste soaked in a dry red wine.  One 15 oz. can of tomato sauce.  I sauté a Trinity (chopped onion, celery, and green pepper) in olive oil, garlic, add the sauce, a bay leaf and thyme. 

Tenderize the steak slices with the spike textured side of the tenderizer and pound to ~1/4 inch.  Add salt and pepper, apply some bred crumbs, Persillade, then Prosciutto, Salame and Provolone.  Start with the narrow end and roll the meat.  Tie the roll with butcher string.  Dry the outer roll with paper towels before browning.

In a covered Dutch oven brown the Braciole all sides and remove.  Sauté the Trinity in oil, add the paste mixture, tomato sauce, herbs, a dash of leftover coffee from the morning, mix and return the Braciole.  Braise the Braciole in a 350° oven for 2 hours.  Serve over thin spaghetti.

Rodney Strong Cabernet Sauvignon 2018 wine used in this dish.

12/5/21

Serves 2

4 cups of water
1 large scallion (cut the green part off and retain for the broth and chop the white part to add to the Ramen bowl)
1” fresh ginger sliced whole with skin on (remove before serving)
1” garlic clove sliced (remove before serving)
1 baby Bok choy with leaves
1 eggs hard boiled and peeled (to make a Ramen egg)
½ Lb. pork tenderloin
1 small piece of side pork (with plenty of fat)
4 shrimp peeled and de-veined (retain the skins)
4 shrimp shells (add to the broth and remove before serving)
4 small shiitake mushrooms (if dried re-hydrate over night)
1 carrot cut into matchsticks
1 piece of dried Kombu (sea weed or kelp)
Sake
Aji-Mirin (Sweet cooking rice seasoning liquid by Kikkoman)
Soy sauce
2 Packs Ramen noodles (discard the flavor packet, just use the noodles)
Sugar
Salt

Ramen Egg: The night before boil the egg and peel. In a plastic container add 3 TBSP soy sauce with 3 TBSP sugar and 2 cups water and mix. Drop the peeled egg into the mixture so that it is submerged and leave in the frig overnight to marinate.

In a covered pot add 4 cups of water the sea kelp and the shrimp shells and let soak for an hour or more.

Peel the carrot and cut into match sticks.  Place in a bowl and sprinkle with table salt.  This will wilt the carrots so they can become flexible.  When they are flexible rinse off the salt and set aside.

Pork Marinade: In a small sauce pan mix 3 TBSP soy sauce with 2 TBSP sugar, 1 TBSP Mirin and 1 TBSP Sake. Bring to slight boil, turn off heat and let cool. This will be used later to marinate the tenderloin before serving.

Ramen Pork Broth: Add the green top of one scallion and the pork fat. Bring the water to a boil. Just as the water begins to boil remove the Kombu and add the mushrooms. Reduce heat to a slow boil and add the pork tenderloin. When the pork is cooked remove from the broth and thinly slice the tenderloin. Place the sliced tenderloin in a shallow plate and pour the marinade over the top and let sit awhile. Add the baby bok choy and the shrimp to the broth. Add 3 TBSP of soy sauce, dash of Sake and a pinch of salt and gently stir. When the shrimp turns red remove and turn down the heat. Remove everything from the broth and prepare it for the bowl.

Boil water in a separate pot for the noodles and cook 3 minutes.

Drain noodles, plate in a bowl with the noodles first, add all the ingredients on top of the noodles then with a ladle the hot broth over and serve.  We use chop sticks and an Asian soup spoon.

As of 12/4/21

This is from left over cooked duck that was smoked in apple wood on Thanksgiving.

Duck Stock:

1 Leftover duck carcass
1 carrot large chunks
1 celery stalk large chunks
½ yellow onion left whole
2 garlic cloves cut in half
1 bay leaf
1 tsp. dried thyme
Salt and pepper
1 cup dry white wine
2 cups chicken stock
1 cup water

Add everything to the pot and bring to boil.  Lower the fire to simmer and cook 1 hour.  Strain the stock and set the stock aside to cool.  Discard the veggies and bones.  If there is some meat on the bones that is useful separate that meat and add it with the other meat. 

Gumbo Ingredients:

Roux:
5 TBSP Olive Oil
5 TBSP flour

Trinity:
1 medium celery finely chopped
½ green bell pepper finely chopped
½ yellow onion finely chopped

Meat:
Leftover duck legs, thighs, and wings deskinned and deboned and broken into spoon size pieces.
1 – 6-inch stick Andouille sausage sliced ¼ inch

Other:
2 scallions finely chopped
2 cloves garlic minced
Salt and pepper
Small bay leaf
1 cup of cooked rice
2 or 3 cups of duck stock

1. Meat: Prepare the duck and remove the bones and knuckles.  Retain the useful meat.  In a separate non-stick fry pan pre-fry the sausage to remove oil.  Lightly brown on both sides. 
2. Roux: Add the oil to the pan and get the oil somewhat hot.  Add the flour a little at and time and blend into the oil.  The flour should bubble.  Reduce heat to medium low.  Keep stirring the roux every 30 seconds until it becomes a dark oak color.  If the roux burns you will need to toss it and start over.  I use a flat edge wooden spatula with a 7” handle to stir and scrape the bottom of the pot.
3. Trinity:  When the roux is the correct color add the Trinity.  Sauté the Trinity low and slow as not to burn the roux until the onions become fairly translucent (~5 minutes). 
4. Gravy:  Add the duck stock a bit at a time stirring to create a thick gravy.  The stock is heavenly.  Because I smoked the duck in half of its initial cooking process there is a hint of smoky flavor.  If you need more stock, you can always add a little chicken broth. 
5. Add the rest of the ingredient.  Bring to a slight boil, then simmer 50 minutes or so.
6. Serve on a small bed of rice.  Add a little Tabasco. 

Meat alternatives can be chicken, turkey and Kielbasa sausage. 

11/28/2021