Welsh Bake

This recipe comes from a friend in the north of france, Yannick. It is, once again, super simple but this time requires an oven or toaster oven. It is perfect food for the morning after a night of too many drinks, or just a good anytime meal.

 

1 bottle beer or ale (i use blond beer but a brown ale or beer will work)

4 or 5 pieces rye bread (dark or light) 

sliced ham (enough for one layer)

shredded cheddar cheese (around 3 or 4 heaping handfuls)

1 teaspoon butter 

1 tablespoon dijon mustard 

1/4 c milk

In a sauce pan combine the cheese, butter and milk and half the beer over low heat. Once the cheese is melted add the dijon and stir until mixed. Preheat the oven or toaster oven to about 350 F. In a square glass baking dish place a single layer of the bread. Next drink the rest of that delicious beer. Now place the ham over the bread. Finally poor the melted cheese mixture over the top of everything. 

Bake for 10 to 15 minutes. 

Good for what 'ale's' you. 

Italian Sausage Asparagus Mixer

Okay this dish isn't quite a skillet and its less than a stew, so I call it a mixer. This dish is a good way to use up onions and potatoes lying around, plus its so damn tasty. 

1 lb italian sausage (about 2 or 3 links) 

1 large white or yellow onion (cut into thin wedges)

2 or 3 potatoes (cut into small cubes)

2 cloves garlic finely chopped

1/2 to 1 lb asparagus (cut into bite sized pieces)

3/4 c broth (veggie or chicken)

crushed pepper to taste 

parmesan cheese

Squeeze out the italian sausage meat into a large pan ( I used a large sauce pan but a deep skillet or dutch oven will work as well) over med heat. Add the garlic and onion and cook till the meat is browned. Next add the broth, potatoes and a bit of pepper and cover the pan until it simmers, then remove the lid and simmer for about 10 min. Add the Asparagus and cook another 5 to 10 min till the asparagus is as crunchy as you like it. Sprinkle the cheese on and dig in. 

serves 2-3

peace out 

Bolognese Pasta a la Joe (dad)

This recipe takes a while but its super easy and always turns out great. This recipe can go with either a red or a white wine (I usually have it with red) and it always impresses guests. 

1 onion (chopped finely) 

1 carrot (chopped finely)

1 stalks celery (chopped finely)

1 clove garlic (chopped finely)

1 C whole milk (2% will work in a pinch)

1 C dry and white wine 

1/2 lb lean ground beef and 1/2 lb lean ground pork (or any lean ground meat will work [like veal, lamb, turkey])

salt and pepper

1 big can whole cooked tomatoes (crush with your hands in a bowl and set aside)

2 tablespoons butter 

1/2 teaspoon 'italian' seasoning (parsley,  thyme, oregano, basil) 

Melt the butter (over easy medium heat) and sweat (don't saute) the onions, celery, and carrot and half the garlic till they are soft and moist. Add the meat, increase the heat (to med) and brown. Drain the drippings off with a spoon. Add a pinch of salt and pepper and the seasonings and rest of the garlic. Add the milk and simmer till evaporated (around 30 min). Once the milk is gone and a white film remains on the meat and veggies add the wine and simmer till evaporated (again about 30 min). Now add the tomatoes and simmer for another 30 minutes to an hour till the sauce has reduced to about half. Turn off heat and let sit for a few minutes to cool.

In a separate pan boil water and cook some pasta of you choice (I usually use long pasta like 

fettucini or spaghetti but any pasta will work) and cook enough for 2-3 people. The end. Enjoy.

serves 2-3

Garlic Dijon Potatoes

Garlic Dijon Potatoes 

I use this as a side dish to anything. Its fast and simple and can be made up to a day in advance. 

1 to 2lbs red potatoes (any kind of tater will work as long as its

 clean) cut into small cubes

1/3 to 1/4 C olive oil

3 to 4 teaspoons of red wine vinegar (balsamic will work)

1 to 2 teaspoons of dijon mustard (or brown or plain yellow will work in a pinch)

3 cloves garlic finely chopped

1 teaspoon salt and pepper 

2 teaspoons fresh thyme or 1 teaspoon dried

Boil the potatoes until a fork goes in and out easily. Drain and set aside. 

Combine all other ingredients in a large bowl. Toss in the potatoes. 

Thats it. I usually place the bowl in the fridge for an hour or two and

 serve it cold, but it tastes just as good hot. 

Bon Appetit

  

Tortilla Soup (simplified)

This is a simplified version of Tortilla Soup. 

Ingredients:

1 skinless chicken breast (cut into 2 inch cubes)

1 can diced tomatoes (mexican or spicy if you can get them)

2 cans vegetable or chicken broth

1 onion (sliced into wedges)

2 cloves garlic (crushed and chopped)

1 lime 

1 avocado 

sour cream (you will only use 1 or 2 scoops as a finishing garnish so not much is needed)

1 Tablespoon cumin

1 Tablespoon paprika (or chili powder)

few shakes hot sauce 

salt/pepper to taste 

4 or 5 Tablespoons olive oil or butter 

1 bay leaf (if you have one otherwise no big deal)

1 package tortilla chips

Heat your oil in the pan (one large enough to hold all the chicken, so in my case the 'large pan') to medium heat. Once oil is hot (usually 5 minutes or less) toss in the chicken and add a little salt and pepper. Brown the chicken on all sides and then set aside on a plate for later.

Turn down the heat to about 1/4 and then heat more oil and add garlic and onions for a few minutes, till the onions are soft and translucent. 

Add the chicken broth, cumin, paprika, bay, tomatoes, hot sauce, and a bit of salt and pepper and bring to a boil. 

Reduce heat and simmer uncovered for around 15-20 minutes. Add the chicken in the last 5 minutes. Before serving just squeeze the lime in and then garnish with diced avocado, sour cream, and the chips. 

If you want to stretch you dollar (or euro in our case) just add a few cups of H2O and a bit more seasoning before simmering. 

Enjoy