I love to look at recipes, but mostly I read them for inspiration. Very rarely do I follow one to a tee. I really enjoy intuitive cooking and find that some of my favourite dishes have been created this way.
Earlier this summer I was having company over for lunch and I had a big craving for shrimp. So after looking at a few recipes I decided to create my own version, based on what I had on hand and what flavours I enjoy. I was very please with the final product so decided to jot down a recipe so I can remember how I made it when I am craving it again. And also so that I could share it with you.
Shrimp Salad Sandwich
10 oz cooked shrimp, chopped
1 tbsp red onion, finely chopped
2 tbsp cucumber or celery, finely diced
2 tbsp mayonaise
1 tbsp lemon juice
Zest of half a lemon
1/2 tsp old bay seasoning
1/2 tbsp fresh dill weed, finely chopped
salt & pepper to taste
2 croissants
butter
leaf or butter lettuce
Mix together all salad ingredients. Half the croissants and butter each side. Top with lettuce leaves and shrimp salad and serve open faced.
Kath’s quote: “My perfect meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic toast and a dessert of strawberry shortcake.” -Joan Rivers
If I had to pick my all time favourite comfort food, it would have to be holubsti, aka cabbage rolls. The best time of year to make them is summer and early fall, when the cabbage is sweet and tender.
There are all kinds of cabbage rolls made in many Eastern and Eorpean countries. Growing up, my Mom made big hearty rolls stuffed with a mixture of ground beef, onion and rice. I always enjoyed them but my favourite holubtsi were made by my long time boyfriend Steves Baba Shafirka. Like many Ukranian Babas, she made her delicious version with a bacon and rice mixture with lots of cooked onions and smothered in tomato juice. Her’s were tiny compared to my Moms version. Baba didnt have a written recipe, but she showed me her tricks. I did my best to write out her recipe. That was more than 40 years ago and I have likely made them a hundred times since. So I hope you enjoy them. Smachnoho! Literal translation: “have a tasty meal!”
Baba’s Holubtsi
Ingredients:
1 cabbage
1 c long grain rice
375 grams side bacon
2 small cooking onions, finely chopped
salt and pepper to taste
19 oz can tomato juice
Directions:
With a large sharp knife, cut out the core from the cabbage. Place the cabbage is a deep pot of boiling water. After a few minutes, the outer leaves can be separated. They should come away easily, if they are tearing they are not ready to be separated.
Pull 4-5 leaves from the head but leave them submerged in the pot of boiling water until they are soft and pliable, about 5 minutes. Continue this process until all the leaves are separated. In a saucepan, place 1 c of rice. Rinse rice at least 3 times to remove excess starch. Cover with 2 c of water and a 1/2 t of salt. Bring to a boil. Give the mixture a stir. Reduce the heat to the lowest setting and cook, covered, for 15 minutes.
Meanwhile in a seperate saucepan, cook the bacon over medium heat until all the fat is drawn out. Drain the majority of the bacon fat. Add the onions, cook until lightly btowned.
Add to the cooked rice. Check the rice for salt level and season with salt and pepper to taste.
Spray a roasting pan with nonstick spray. Set aside a few leaves of the outer leaves of cabbage. Using the smaller and medium leaves for the rolls.
Place a spoonful of the rice mixture onto each inner cabbage leaf, roll up, tucking in the ends and place in the pan. I like to trim down the centre rib of the leaf to make rolling easier.
Pour tomato juice over the cabbage leaves. Cover and bake in a 350 degree oven for 1-1/2 hours until tender.
Kath’s quote: “In grandma’s cooking, ‘a pinch’ is code for ‘as much as your heart desires.’”
