Recipes for Stuffing 5

Here are some stuffing recipes featured on Renaissance Culinaire. This page will continue to be updated as time goes by and new recipes are added.

Porchini Scented Stuffing w/ Cranberries

Trace Produce : Come and Meet Your Farmer 2

This is the farmer, that worked the land in Oregon, that planted the seed onions, that sprouted the fully grown onions, that I bought at my local grocer, that I fixed in my dinner, and fed to my family.

Grower: Frahm Fresh Produce

Frahm Farms is located in Eastern Oregon, 8 miles Sth West of Parma, Idaho along the Fertile Snake River Valley. It is owned and operated by Treveor and Rod Frahm. Rod is a second generation farmer, and his son Trevor is a third generation farmer. Frahm Farms grows Yellow, Red, and White onions, along with many other crops.

Field: FRYLHME GPS: N 43 56.38 W 116 59.58 Planted: 3/10/2007 to 4/15/2007 Harvested: 8/25/2007 to 8/25/2007

These onions are a Spanish Sweet Yellow Onion. They are a good all purpose onion, great for cooking or eating fresh. After harvest, these onions are kept in air storage facilities, which keep them at a constant cool temperature until packing.

As environmental challenges threaten our daily lives - talk about living sustainably,
and devouring foods that come from our backyards becomes an ever important topic. That means less fuel consumption, less packaging made from oil based chemicals, less waste.

One of the biggest advantages of buying organic is no pesticide residue in or on your veg's and fruit. Onions are one of the items listed on the "lowest amount of pesticide residue" list. You can find out more about which standard grocery bought fruits and vegetables rate highest or lowest by going to the Food News website and clicking on http://www.foodnews.org/walletguide.php

Have you ever wanted to know where your ingredients come from? Apart from those times when you can go to an organic farm/co-op in your community , or choose from your own garden.

As our food costs continue to increase, sometimes the price of organic goods surpass some budgets and could be considered a luxury. So what happens when you are just shopping at the standard grocer?

If you look at some tags on your produce, you might notice a tag with bold green text that reads "Trace Produce.com" . On the under side of this tag is a url and a USDA Id number.

Go to the website and enter your ID# , you will magically be whisked off to a page full of info, and YouTube videos of : Your farmer / field produce was grown / packing info. There is even a geo navigational map , via Google Maps, showing you directly where the farm is positioned.

You'll find my onions' info here.

And there are also recipe links corresponding to your type of produce. In this case it's ONIONS.

My Recipe : Curried Asparagus 8

This is a tasty side dish. It has gotten raves from my friends and family. It may seem a bit salty at first glance but take into consideration the liquid added washes the flavor out a bit , so there needs to be enough salt to bring out the curry flavors. Enjoy!

Green Asparagus by Gunnar Magnusson

You Will Need:

• a nice bunch of Asparagus (1-2 #s)
• 1/4 - 1/2 of a stick of butter
• a good curry powder (look for these ingredients : coriander seed, chili, cumin seed, fennel seeds, cinnamon, poppy seeds, star anise seeds, turmeric, mustard seeds, white pepper and peanut -- You can buy this mixture at an Asian market, regular grocers tend to have a diluted curry powder lacking depth)
• balsamic vinegar (a splash about 1-2 TB)
• porcini mushroom flavored oil (a bout 1/4 TB
• rubbed sage (about 1/4 - 1/2 tsp)
• onion salt (1/2 tsp)
• garlic salt (1/2 tsp)
• kosher salt (1 tbs)
• water (enough to cover asparagus)

Heat your pan on medium high and allow the butter to melt completely. After washing & breaking the fibrous bottoms off your asparagus stalks -- add them to the melted butter. Add 1 tablespoon of curry to the pan, mix into the butter to form a paste. Sprinkle balsamic vinegar over the whole pan. Drizzle your asparagus with the porccini oil. Dust with rubbed sage. Sprinkle salt , onion and garlic salt (a few shakes , as water will be added later). Stir briskly. Add 1 tsp more of the curry. Add enough water to barely cover the stalks. Cover and allow to simmer.

When done the asparagus will take on the yellow color of the curry, and they will appear slightly wrinkled/wilted.

Recipe: Orange marinated Fish Fillets w/ Carrots 3

This Also can be used with chicken, or added to vegetables on the grill.If you are craving something flavorful - with a twist, this will delight your taste buds.





Orange Marinated Fish Fillets w/ Carrots:

• 4 catfish or tilapia fillets (6 oz each)
• 2 TB canola oil
• salt to taste

Orange Marinade:

• 1/2 Cup freshly squeezed orange juice
• 2 TB white wine
• 2 Tb lime juice
• 1 TB olive oil
• 1/4 Cup minced red onion
• 1 1/2 TB chopped fresh cilantro leaves

Combine all the marinade ingredients in a bowl. Add fish fillets. Marinade for up to one hour.

Heat a nonstick cooking pan over medium high heat. Add the oil and swirl the pan to coat. Remove fish from marinade and pat dry , reserving the marinade. Sprinkle fillets with salt and pan-fry the fillets until browned & crisp, about 3 minutes. Turn fillets & cover with carrots. Reduce the heat and simmer until sauce reduces and thickens. Serve hot.

Serves 4.

Recipe: Mango-Ginger Salsa 7

Makes 2 1/2 cups:

Great for grilled vegetables & tofu, or as a dip for chips/crackers. YUMMY!

• 1 large ripe mango, peeled, pitted and diced into 1/4 inch cubes
• 1 small red onion, minced (about 1/4 cup)
• 2 TB fresh lemon juice
• 2 tsp minced fresh ginger
• 2 tsp extra-virgin olive oil
• 1/2 Cup chopped watercress
• salt & pepper to taste

In a medium-sized bowl, mix together all ingredients. Serve.

Celebrate Spring ! Savory : Sexy Wasabi Spring Rolls 8

Sexy little things these are. You will sigh, in shear culinary delight. Makes 8 spring rolls

Ingredients :

• 1 Tbsp miso paste
• 1/2 table spoon rice wine
• 1/2 lb. asparagus spears, trim ends.
• 2 Tbsp walnut oil {{One of my favorite cooking oils, wonderful flavor}}
• 2 cups fresh Shiitake mushroom caps, sliced thin.
• 1/4 Cup wasabi paste
• 8 [ 8 inch] round dried rice - paper wrappers.

Dissolve the miso in 2 Tbsp of warm water. Mix in the rice wine, set aside.

For the filling : Cut Asparagus spears in half. Heat walnut oil in a large pan over medium-high heat, swirl to coat pan. Add shiitake mushrooms; saute until softened (1 minute or so). Add asparagus spears;saute until heated through. Stir in miso mixture. Remove from heat; cool.

Assembling the Roll : Fill a medium sized bowl with warm water. Dip one of the wrappers in the water for 15 seconds or until softened. Carefully transfer to a dry work space. Spread about 1 Tbsp wasabi paste lengthwise just below the center of the wrapper. Top the wasabi with 2 Tbsp of the filling in an even horizontal mound. Roll up the rice paper to form a tight cylinder , folding in the sides about half way.

Serve whole or in half with a favorite dipping sauce.

Lime & soy Dipping Sauce:

• 2 Tbsp lime juice
• 1/4 Cup low sodium soy sauce
• 1 Tbsp Rice Vinegar
• 1 Tbsp thinly shredded ginger
• 1 green onion, green part, minced.
• 2 tsp black sesame oil

Combine in a bowl. Cover & chill . Lasts 1 week.

Recipes of interest : stuff me! 0

I have created another stuffing as follows :

Image credit elana's pantry

Recipe:
1 whole yellow onion loosely chopped
2 TB of minced garlic.
4-5 stalks of celery, chopped into small pieces



melt 3 TB unsalted butter, in a saute pan
on high heat, turn down to medium, toss
in onion/garlic/celery. Saute.When onions are transparent and celery soft - remove from heat. Transfer to large heavy bottomed pan. Add a small amount of Porcini Mushroom oil
After 3 minutes add :

1 bag (8oz) dried cranberries.
16 oz. of Chicken stalk
2 Tb thyme, or other herbs


In same saute pan ad :

1/2 cup finely chopped pecans
1/2 cup finely hazelnuts

1 TB butter
A bit more porccini mushroom oil



Brown the nuts for 2-3 minutes ( you will smell a slightly toasted aroma). 

Add to the larger pan, put the pan on medium heat, stirring ingredients.Add plain stuffing cubes (dried bread crumbs (day old, oven toasted cubes of bread), Stir , ad another 16 oz of chicken stock, lower heat, cook until crumbs thoroughly saturated.