From my Haumea's Kitchen and others

Sunday, April 1, 2012

Mini Tamale Pie

Mini Tamale Pies easy as pie
Featured in Chow hound but I modified it a tad. 

Mushroon Lasagne

Mushroom Lasagne

I made this mid-week. 

It's a caramelized 3 mushroom (Crimini, Shitake and Button) along with a caramelized onion. 
The sauce is a Porcini and Black Tuffle sauce base 
Grated Asiago, Parmesan and Fontina Cheese and Gruyere for the layers 
Baked at 350 for 30 minutes covered.  

Bon appetit.

Modified Portugeuse Bean Soup

My pot of Modified Portugeuse Bean Soup

I have been in between things and haven't been able to update my blog. I have been craving this soup in a while.  My mom loved this soup and she made it time to time.

I modified it a little.

1 Goveas Portugeuse Sausage from Hawaii of course. Diced small or diagonal
1/2 of Tocino Pork Loaf (Filipino Sausage) Diced small or diagonal
1 Spanish yellow onion diced
1 small Yukon Gold Potato diced
1 can cannellini beans or kidney beans
1 small carrot diced small  (Save potato and carrot for the last 8 min. of cooking)
3 cloves garlic diced/crushed
1 Tablespoon tomato paste
1 teaspoon onion powder
1/2 celery salt
1-2 Kumato/Brown tomato (they have lower acid I blended this with 1 clove of garlic) 
1/2 Savoy Cabbage or Napa ( I like the taste of the Savoy) Save for the end
2 teaspoons sugar
1 squirt of Umami paste
1 teaspoon thyme leaves
Wondra or Cornstarch slurry on the side
1/2 cup of Isreali Couscous
4 cups of chicken stock or beef stock
Salt and Pepper to taste.
Cooking time about 2 hours.

Saute the onion and garlic followed by the tomato paste and blended tomato to cook out the raw taste.
Add both sausages and seasonings, add stock, seasonings thyme leaves, sugar, Umami paste, bring to boil then reduce to medium simmer for 1.25 hours, then add the beans and simmer an extra 15 minutes.   Add couscous and cook the 10 minutes, then add potato and carrot cook until the veggies are fork tender, if the liquid has evaporated too much then add some more liquid, if there is too much liquid add the wondra or cornstarch slurry to slightyly thicken bring up to the boil it should thicken, turn off then add the cabbage and stir around leave cover off, then it's ready to serve.

Bon appetit.