The Peripatetic Chef

The Peripatetic Chef! Needs help learning to post these on the recipe page where you can also see all the references to the original books! These are not my own recipes! Let me know if you know how.

I’m sitting at my kitchen table reading a cookbook called, The Chinese Kosher Cookbook, by Ruth and Bob Grossman. With recipes like Stuffed Mushrooms Mah Zel Tuv, Fish Neh Bish, and Bananas Meh Shu Gah (for my son, the dentist). Honestly. I could not make this up. But this is just a tease. That’s for next week. This week a favorite vegetarian recipe and two from the private chef of one of the wealthiest men in the world. Dessert first of course.

Cranachan is a creamy Scottish pudding made with raspberries, oats, and whisky. This recipe puts these ingredients in a crumble and adds some apples.
4 apples, peeled, cored and chopped
juice of 1 orange
3 cups (1 ½ lbs) raspberries
1 tsp cinnamon
½ tsp honey
4 ounces cold butter
½ cup uncooked oatmeal
¼ cup brown sugar
¼ cup flour
1 tsp cinnamon
1 tsp honey
whipped cream
1 tsp whisky

Preheat oven to 375 degrees. In a saucepan mix the apples with orange juice and 1 tsp of cinnamon. Cook until nearly soft, transfer to a baking dish, and stir in the raspberries and ½ tsp honey. For the crumble rub the butter into the flour and add the oats, sugar, honey, and the rest of the cinnamon. Sprinkle the crumble mixture over the top of the apple-raspberry mixture. Bake for 20 minutes, until the topping goes crisp and golden. To serve top with whipped cream flavored with the whisky and honey to taste. Serves 6.

PETER’S NORWEGIAN MEATBALLS (Which I am emphatically told are larger than Swedish Meatballs.)

2 pounds minced meat or meat substitute
grated peel of 2 lemons
2 Tblsp lemon juice
1 onion finely chopped
4 tsp plain flour
1 heaping tsp salt
1 tsp pepper
1 tsp baking powder
4 Tblsp sparkling water
6 fresh sage leaves, finely chopped
2 ounces brandy
1 cup chicken or vegetable stock
1 cup heavy cream

Preheat the oven to 400 degrees. Mix all the ingredients except the brandy, stock and cream (for the sauce), and shape the mixture into walnut sized balls. Brown the meatballs in an ovenproof frying pan, transfer them to a baking dish, and finish off in the over for 10 minutes. Keep them warm while you make the sauce. Put the frying pan back on low heat and add the brandy. Flambé the brandy. When the flames die down add the stock to the pan, bring to a boil, and reduce by half. Add the cream and boil for about a minute. Drizzle the sauce over and around the meatballs to serve. Serves 6.

1 ½ cups cooked brown rice
½ cup grated cheese
1 large bunch chard, spinach or other leafy greens
2 onions chopped
1 large clove garlic mince or crushed
soy sauce to taste

Chop the stems and leaves of the greens separately. In a wok or large fry pan sauté the chard stems, onions, and garlic in a little oil until the onions are transparent. Stir in the cooked rice and put the chopped chard leaves on top. Cover the pan and cook over low heat until the leaves are wilted. Then you can stir the leaves into the rice mixture underneath. Add the grated cheese and soy sauce and stir until the cheese melts and holds the mixture together somewhat. Serve at once. For a heartier dish stir in 1 cup cooked kidney beans when you stir in the rice. Serves 4.

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