Dressed for the Holidays - Sourdough Bread Stuffing with Mushrooms, Bacon and Leeks and Some Other Favorites

From the kitchen of One Perfect Bite...This Thanksgiving, pork replaced turkey on my holiday table. Despite that, I still wanted to serve a dressing to accompany the roasted racks that were the centerpiece of our meal. As long as I was manipulating the menu, I decided to try a new stuffing as well. I've had this recipe for sourdough stuffing with mushrooms, bacon and leeks for over a decade now, but never tried it because my family was so firmly attached to the corn and sausage stuffing that I usually serve with our holiday dinner. The recipe came from Bon Appétit magazine, so I knew it would be good. Besides that, how bad can a dish that has almost a pound of bacon in it be? It was delicious and got rave reviews, but I must admit I am still partial to the old corn and sausage stuffing that was part of our past Thanksgiving feasts. As long as I was at it, I decided to put all my dressing recipes in one place and this post seemed the logical spot to do it. At one time or another, I have made all the recipes that appear below. They are all good and I have no hesitation in passing the lot of them on to you. I hope one or two of them will catch your eye and you'll give them a try.

Sourdough Bread Stuffing with Mushrooms, Bacon and Leeks...from the kitchen of One Perfect Bite courtesy of Bon Appétit magazine

Ingredients:
1-1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
3 cups chopped leeks (white and pale green parts only; about 2 medium)
3 cups chopped celery
1 pound mushrooms, sliced
1-1/2 tablespoons dried sage leaves
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2-1/2 cups (or more) canned low-salt chicken broth
2 large eggs
1-1/2 teaspoons baking powder

Directions:
1) Preheat oven to 325 degrees F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
2) Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
3) Preheat oven to 350 degrees F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. Yield: 12 servings.

Southern Cornbread Stuffing

Apple, Sage and Sausage Dressing

Ina Garten's Herb and Apple Stuffing

Bobby Flay's Sourdough, Wild Mushroom and Bacon Dressing

Giada De Laurentis' Ciabatta Stuffing with Chestnuts and Pancetta

World's Best Corn and Sausage Stuffing

Bow Ties with Sausage and Leek Sauce

Farfalle or Butterflies with Sausage and Leek Sauce



...and a very beautiful Morpho butterfly from Brazil for Blue Monday.

From the kitchen of One Perfect Bite...I had a backlog of leeks in the refrigerator and needed to clear space for other produce that's being harvested. To that end, I made a leek tart and a large batch of potato soup that was destined for the freezer and fall lunches. There were still, however, several large leeks that had to be dealt with. A quick search took me to the recipe that I'm featuring today. I am a huge fan of Lidia Bastanich and have nothing but good things to say about the food she prepares. This recipe is one she developed and I'm happy to report that those who follow it will have a pasta that's delicious, inexpensive and easy to make. The original recipe comes from her book Lidia's Italian Table which can be found here. This dish appealed to me on several levels. We are trying to eliminate some of the meat in our diet, and while the dish is not vegetarian, it uses far less meat than is found in most pasta sauces. While strongly flavored, it is also very light do to the absence of cream or a tomato base. The flavor of leeks dominates the other ingredients in the dish. I do not recommend using onions in their stead. The leeks add a sweetness that is missing in onions and they would really change the nature of this dish. I know those of you who try this will like it. Here's my version of the recipe.

Bow Ties with Sausage and Leek Sauce...from the kitchen of One Perfect Bite, adapted from Lidias Italian Table

Ingredients:
6 quarts salted water
2 large leeks (about 1 pound)
2 tablespoons extra virgin olive oil
2 sweet Italian sausages (about 6 ounces), casing removed
1 tablespoon minced shallots
2 tablespoons unsalted butter, divided use
1 cup young peas, blanched in boiling water for 2 minutes, or defrosted and drained frozen baby peas
1 cup canned low-sodium chicken broth
Salt and freshly ground pepper
12 ounces bow-tie pasta (farfalle)
1/2 cup freshly grated Parmigian-Reggiano cheese, plus more for serving, if you like

Directions:
1) Bring salted water to a boil. Cover pot to speed up the boiling time.
2) Meanwhile, prepare leeks: Cut off and discard top third of rough green portion and root ends. Remove any brown or wilted outer layers. Slice remaining green and white parts into 1/2-inch-thick rounds. Rinse leek slices in several changes of cold water, swishing them around to remove all soil and grit.
3) In a large skillet, heat olive oil over medium heat. Crumble sausage meat into skillet and cook, breaking up lumps, until golden, about 5 minutes. Add leeks to skillet and cook, stirring, until wilted, about 5 minutes. Stir in shallots and cook for 1 minute. Add 1 tablespoon of butter, peas and stock. Heat to a boil, reduce heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover skillet, and set aside.
4) While sauce simmers, stir bow ties into boiling water. When water returns to a boil, uncover pot. Cook pasta, stirring occasionally, until al dente (tender, but firm), about 12 minutes. Drain bow ties well and return them to pot over low heat.
5) Add sausage and leek sauce to the pasta and toss well until pasta is coated. Remove pot from heat, add remaining 1 tablespoon of butter and grated cheese. Toss well. Serve immediately, passing additional grated cheese if desired. Yield: 6 servings.

You might also enjoy these recipes:
Capellini Capricciosa - One Perfect Bite
Pasta Puttanesca - One Perfect Bite
Penne with Asparagus and Lemon Sauce
Orzo Pasta with Shrimp - The Wicked Noodle
Fruity Chicken Pasta Salad - The Kitchen Witch
Caramelized Pepper and Sausage Pasta - Cinnamon Spice and Everything Nice

This post is being linked to:
Smiling Sally - Blue Monday

Asparagus Soup

From the kitchen of One Perfect Bite...The asparagus crop here in Oregon appears not to have been hurt by our strange spring weather. I have so much of it that I've had to research ways in which to use it. I came across an asparagus soup recipe develop by Emeril Lagasse that sounded good enough to eat. It turned out to be that and more. The soup is decidedly understated and could be elegant if served in small cups or terrines. I opted to serve bowls of it as part of a salad supper. This is a creamy soup that achieves its smoothness without the addition of large quantities of milk or cream. No part of the asparagus is wasted in its preparation. Even the woody stalks are simmered to make the both in which the other vegetables are cooked. I will make this soup again during asparagus season. It would be prohibitively expensive at other times of year. The recipe can be halved or doubled depending on your needs. This soup would also be delicious with the addition of a good curry powder. Here's the recipe as it was originally developed.

Asparagus Soup...from the kitchen of One Perfect Bite, courtesy of Emeril Lagasse

Ingredients:
3 pounds fresh asparagus, rinsed
8 cups chicken or vegetable stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan, garnish

Directions:
1) Trim attractive top tips from asparagus, about 1 to 1-1/2-inches in length. Cut woody stem ends from each spear and reserve. Cut remaining tender stalks into 1/2-inch pieces.
2) In a medium pot, bring stock to a boil. Add tough woody stems, lower heat and simmer to infuse with asparagus flavor, about 20 to 30 minutes. Remove with a slotted spoon and discard, reserving stock.
3) Add decorative tips to stock and blanch until tender, about 1 to 1-1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for garnish. Reserve stock.
4) In a medium stockpot, melt butter over medium-high heat. When foamy, add shallots and leeks and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from heat.
5) With a hand-immersion blender or in batches in a food processor, puree soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add cream and reserved asparagus tips. Cook, stirring, until soup is warmed through, about 3 minutes.
6) Alternatively, if serving soup later, do not add cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add cream and asparagus tips, and warm soup gently over medium heat, stirring occasionally. To serve, place soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve. Yield: 8 (1-cup) servings.

You might also enjoy these recipes:
Asparagus and White Bean Salad - One Perfect Bite
Penne with Asparagus and Lemon Sauce - One Perfect Bite
Savory Asparagus and Goat's Cheese Tart - One Perfect Bite

Spoon Bread with Leeks and Gruyere Cheese

From the kitchen of One Perfect Bite...I rarely make fish and chips, but I had some catfish fillets that had to be used and thought a Southern-style fish fry would be a nice change of pace for our supper. Bob and I completed the river walk at a brisk pace this morning, so I felt less guilty about frying than might otherwise have been the case. I did rule out French fries, but only because I had two other Southern recipes that I wanted to try. We Northern gals rarely have spoon bread. As a matter of fact, I'll wager there are some Northern gals who have never had spoon bread. I'd only had it once before tonight's dinner. Although it's called a bread, it's really more like a cornmeal souffle or savory pudding than a bread. It has a moist, custard-like interior. That interior is probably what led to the practice of always serving the pudding with a spoon. I'm told Southerners wouldn't dream of using a knife and fork to move a serving from the casserole to a plate. The true history of spoon bread is not well documented, so I think some conjecture is fair. Corn was used because it was more readily available than flour. Leaveners, other than yeast, were not generally available until the middle part of the 19th century. Yeast breads take time to make. Cooks, early on, discovered that eggs could be used to quickly leaven certain dishes. Early versions of spoon bread used eggs as a leavener and that moved it into the category of a colonial quick bread. Quick breads, then and now, are popular. This recipe takes spoon bread to another level. It is flavored with leeks and cheese and it is altogether delicious. It's also very easy to make. If you like polenta, I think you'll love this. While Gruyere cheese adds a lovely nutty flavor to the dish, Swiss cheese can also be used. Here's the recipe.

Spoon Bread with Leeks and Gruyere Cheese...from the kitchen of One Perfect Bite, adapted from Savoring America

Ingredients:
2 tablespoons unsalted butter
1 cup chopped leeks (white and tender green of 3 leeks)
2 cups whole milk
1/2 cup water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup yellow cornmeal
2/3 cup sour cream
4 eggs
1-1/2 cups shredded Gruyere cheese
2 scallions (white and tender green), chopped

Directions:
1) Preheat oven to 350 degrees F. Spray a 1-1/2-quart casserole with nonstick cooking spray. Set aside.
2) Melt butter in a 3-quart saucepan set over medium-high heat. Add leeks and saute until soft and translucent, about 5 minutes. Add milk, water,salt and pepper and bring to a boil. Slowly whisk in cornmeal and return mixture to a boil. Reduce heat to medium and continue to stir until mixture thickens and pulls away from sides of pan. Remove from heat and stir in sour cream.
3) In bowl of an electric mixer, beat eggs until thick and pale lemon yellow in color, about 5 minutes. Stir 1/4 cup of cornmeal mixture into eggs. Then fold egg mixture into remaining cornmeal mixture, stirring constantly to prevent eggs from scrambling. Fold in cheese and scallions.
4) Scrape mixture into prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into center comes out clean. Serve at once directly from casserole. Yield: 6-8 servings.

You might also enjoy these recipes:
Lemon Poppy Seed Bread - One Perfect Bite
Three Savory Quick Breads the French Way - One Perfect Bite
(Almost) Irish Soda Bread - One Perfect Bite

Frittata with Spring Herbs and Leeks

From the kitchen of One Perfect Bite...I so look forward to the opening of our Saturday Market and farm stands. Their first offerings are paltry and pretty much limited to root vegetables, but the color and attractive displays really get my blood running and my mind spinning with thoughts of what's to come. It also adds an interesting dimension to our Saturday morning and offers the opportunity to visit with friends and acquaintances who have been hibernating for the winter. My first purchases are small. A peek in my basket would show carrots, white turnips, mushrooms, some fresh herbs and leeks. The leeks are spectacular. They are long and narrow, the kind you know will be sweet and add great flavor to any meal. I took one look at them and immediately started menu planning. I decided to make a frittata that uses both leeks and spring herbs. This is an extremely flavorful dish and I think those of you who enjoy robustly flavored food will love this. It's a great dish for brunch or a light supper and it's also very easy to do. Here's the recipe I use for a lovely spring frittata.

Frittata with Spring Herbs and Leeks...from the kitchen of One Perfect Bite inspired by Willama-Sonoma

Ingredients:
2 tablespoons butter
4 cups thinly sliced leeks, white and tender green
Salt and pepper to taste
6 large eggs
1/2 cup mixed minced parsley, basil and mint
1/4 cup grated Parmesan cheese

Directions:
1) Melt butter in a large nonstick skillet set over medium heat. Add leaks, season with salt and pepper, and saute until softened, about 15 minutes.
2) Beat eggs in a large bowl. Whisk in herbs, cheese and a pinch of salt. Pour into skillet, stirring quickly to distribute leeks evenly. Reduce heat to low and cook very slowly until sides of eggs are set but center is still a bit moist, about 15 minutes.
3) Preheat broiler. When eggs are set, place skillet under broiler several inches from heat source and broil until top is lightly colored and center firm, about 1 minute. Slide frittata onto a board or serving plate. Cut into wedges. Serve warm. Yield: 4 servings.

You might also enjoy these recipes:
Smoked Salmon Frittata - One Perfect Bite
Tortilla Espanola - One Perfect Bite
Individual Baked Omelet - One Perfect Bite
Squash and Tomato Oven Baked Frittata - The Recipe Girl
Fresh Thyme and Vegetable Frittata - Iowa Girl Cooks
Asparagus and Fresh Mozzarella Frittata - Kalyn's Kitchen

Spring Salmon and Leek Soup

From the kitchen of One Perfect Bite...I was digging through my freezer today, searching for the last vestiges of some salmon I knew was hiding at the bottom. Salmon season is here and it's time to use the old to make room for the new. It proved to be a good day to undertake the search. The arctic blasts of winter are past, but our weather can still be unpredictable. Late this afternoon, our glorious weather changed and we had a fierce, if short, hail storm followed by heavy rains and rapidly dropping temperatures. It turned into a perfect day for soup. I used the tail ends of the resurrected salmon, quite literally, to make two soups we love. Both are fast, simple and light. They are what I call cusp soups. They are much lighter than the heavy soups of winter but have enough substance to make a meal. I thought we'd do one of them tonight and the other next week. This is the lighter of the two soups and it's my personal favorite. The recipe calls for fish stock. I make mine from shrimp shells that I freeze until I need stock. You can also dilute bottled clam with water to make a serviceable fish stock. Here's the recipe for a light and lovely salmon soup that's perfect for spring.

Spring Salmon and Leek Soup...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon vegetable oil
1 cup finely chopped onion
3 large leek, white and tender green, sliced
1 large potato, diced
2 cups fish stock
3 cups water
1 bay leaf
Salt and pepper
3/4 pound skinless salmon cut into 1/2-inch cubes
1/3 cup cream or half and half
Optional: lemon juice, parsley for garnish

Directions:
1) Heat oil in a heavy bottomed soup pan over medium heat. Add onions and leeks and cook until softened, about 5 minutes.
2) Add potatoes, fish stock, water, bay leaf and a large pinch of salt to pan. Bring to a boil, reduce heat, and simmer, covered, until vegetables are tender, about 30 minutes. Remove bay leaf.
3) Let soup cool slightly. Transfer half of soup solids to a blender and puree until smooth. Be careful not to burn yourself. Return to pan. Heat soup to a simmer. Season salmon with salt and pepper. Add salmon to soup and cook until tender, about 5 minutes. Stir in cream. Adjust to taste with salt, pepper and lemon juice. Ladle into soup bowls and garnish with parsley. Serve warm. Yield: 4 servings.

You might also enjoy these recipe:

Tortilla Soup - One Perfect Bite
Yucatan-Style Soup with Chicken, Lime and Orzo - One Perfect Bite
Roasted Yellow Pepper Soup - One Perfect Bite

Potato Soup - Blue Monday

From the kitchen of One Perfect Bite...It's difficult to glamorize potatoes. It's much easier to sing their praises. The nutritionally dense potato is a near perfect food. Conquistadors, returning from Peru, brought the potato to Europe, where it's value as a food crop was quickly recognized. It was less expensive to grow than grain or legumes and it was much easier to store. The potato spread as rapidly through the new world as it had through Europe. According to the USDA "a diet of whole milk and potatoes would supply almost all of the food elements necessary for the maintenance of the human body." Prior to the potato famine, a single acre of potatoes and the milk of one cow was enough to feed a large Irish family, a boring, but nutritionally adequate diet. Today's soup is a perfect example of what can be done with the inexpensive potato. For the next several days we will be experiencing unseasonably cold weather in the Pacific Northwest. To my mind, there is no better way to fight the chill than a bowl of steaming soup. This is one of those recipes that I throw into my "of cabbages and kings" category. At it's heart, this is great peasant fare, but with a bit of tweaking it becomes a vichyssoise worthy of a Bourbon prince. I have a 10# bag of russet potatoes in my pantry. I paid $1.29 for that bounty. I use approximately 1-1/2 pounds of potatoes in this recipe. Salt, pepper, some onions or leeks and a bit of butter and heavy cream complete the ingredient list for this soup. I can make a nice lunch or light supper for six people for under three dollars. You can't go wrong, unless you hate potatoes. Anything you fancy can be added to the soup base. Think along the lines of bacon and cheddar cheese and you can see where this simple recipe might take you. Here's the base for an absolutely delicious soup.




Potato Soup...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons vegetable oil or butter
1-1/2 pounds (about 3 cups) thinly sliced leeks, onions or a combination thereof
1-1/2 pounds (about 4 cups) thinly sliced potatoes
2 quarts water
1 scant tablespoon Kosher salt (see Cook's Note)
1/2 cup heavy cream, half-and-half or whole milk
3 tablespoons minced chives or parsley

Directions:
1) Heat butter or oil in a 4 to 5-quart saucepan until hot. Add onions and simmer, until onions are soft, about 10 minutes.
2) Add potatoes, water and salt to pan. Bring mixture to a boil. Reduce heat and simmer for 40 to 50 minutes, or until all vegetables are tender. Mash vegetables with a fork or pass through a food mill. A blender will turn this to paste, so don't be tempted. Adjust salt and pepper to taste. Add whatever else your heart desires and serve this screaming, steaming hot with crusty bread and a salad. Yield: 6 servings.

Cook's note:
1) If you want to make vichyssoise, pass the mixture through a fine mesh sieve and chill. You will need to adjust salt before serving.
2) While there is no other seasoning used in this soup, some find it has too much salt. If you are watching your salt intake, add salt, a teaspoon at a time, to taste. I will continue to use the amount specified in the recipe.

This post is being linked to:
Smiling Sally - Blue Monday