Recipes by Stephen Crout (Page 3)

United States Chef

	Sausage and sauerkraut casserole by Stephen Crout The finished productAfter rummaging about in the freezer and fridge I hit on an idea to use up a long piece of frozen German sausage and the rest of a bag of sauerkraut we've been using to make Reuben sandwiches. Gosh, this was good!Sausage and sauerkraut casseroleCut the sausage into 2-3” pieces. Heat olive oil and butter in a large…	1 vote 864 views
	Polenta cakes with ratouille by Stephen Crout We thawed out some ratatouille the other day (see my recipe from Sept. 22, 2009) and had it served over instant polenta. Then last night I cut the leftover polenta into cakes to serve with the last of the ratatouille.I know using instant polenta may seem like a bit of a copout, but I was a little short of time. Actually it's very,…	1 vote 532 views
	Buckwheat pasta by Stephen Crout Buckwheat pastaPizzoccheri is what the Italians call buckwheat pasta. It's not made entirely with buckwheat flour, but rather with a combination of all-purpose and buckwheat. I encountered so many variations of this that I finally just almagamated several ideas into my own very satisfying version.It has a deliciously nutty flavor and…	1 vote 349 views
	A soup redux by Stephen Crout This is one of my simpler recipes (I do go on a bit, don’t I?). I made mine with a type of whole lentil bean called urad dal, but any lentils or even canned beans would suffice. Why don’t I add the lentils until the very end? I find that they (or a soup pasta) will suck up a lot of liquid overnight in the fridge (assuming you have…	1 vote 433 views
	Pork cutlets Milanese by Stephen Crout This recipe is by no means unique. You can try this with pork, chicken, veal, or even beef. What makes my version special is the trial and error I have endured for a couple of years until figuring out how to make these the best they can be.Brining is essential (though don’t do it with beef). It infuses flavor into the meat and does…	1 vote 515 views
	Mushroom soup by Stephen Crout There is a unique twist to this recipe, one which not everyone will be able to match. It's the use of preserved mustard tuber. Maybe by the time I've finished this post I'll be able dredge up an alternative. The tuber adds a wonderful extra touch of "umami," that extra dimension of taste which is mentioned more and more.Here is…	2 votes 675 views
	Skate wing cakes by Stephen Crout Skate wing cakesYou may have noticed by now that many of my recipes are unique in that I have relied on an usual ingredient which just happens to be on hand. I had Whole Foods track down some skate wing for me last week. Skate looks like a small manta ray. A whole one, skinned would probably weigh about 1 1/2 pounds. It is easily…	2 votes 585 views
	Orzo salad with tuna and fresh tomato by Stephen Crout Orzo salad with tuna and fresh tomatoDisclaimer: I didn't get a nice sharp picture of my own dish. However, this one looks a lot like it...thanks to FoodNetwork.The inspiration for this came from a trip to Denver's excellent farmer's market, Heinie's, where we found fresh Colorado tomatoes (ours in the garden aren't ready yet). The…	2 votes 808 views
	Salmon with orzo by Stephen Crout It’s hard to imagine anything easier or more delicious than this quick dish. Accompany it with a green salad and you’ve got a perfect summer supper.At our house we have certain things categorized by season. For example, we’d never make lasagna during July and August, and we wouldn’t make gazpacho in January.A word about doneness for…	2 votes 771 views
	Pot roast mom's way by Stephen Crout Talk about brown food! When I was a kid my mother regularly made pot roast for Sunday dinner. It went into the oven before we went to church and was ready to eat by about 1 pm.You can see this hunk o' meat was pretty big (took this snap after dinner). About 4 pounds in fact. It's original price was just over $16. I got it on sale for…	3 votes 920 views