THE VILLAGE VOICE

"It (pheasant) is the king of earthly poultry , as the primacy of aquatic birds belongs to the swan. What more exquisite flesh can you eat." ~ Olivier de Serres ( http://en.wikipedia.org/wiki/Olivier_de_Serres ) ~ Pheasant country (Hubbard Lake) ~ Prime pheasant habitat ______________________ ROAST PHEASANT with 'SHOTGUN SAUCE' ~ With Michigan's prime habitat of open fields, forest edges, and marshy wetlands, 'Ring-necked Pheasants' thrive. This delicious recipe pays homage to this stately bird (almost too beautiful to eat) and hopefully my dear friend, Anne*, who verbally shared this treasured recipe, 'tweaked' a bit throughout the years. _______ 1 dressed and cleaned pheasant per person vegetable oil Basting Sauce: Combination of orange juice, 7-up, and white wine coarse salt & freshly ground pepper Stuffing (per person) 1/3 cup cooked wild rice* 2 Tbsp. toasted pine nuts 1 Tbsp. fresh thyme 1 Tbsp. melted unsalted butter...

"There are snowdrops coming out in the garden, and spring is on the way. I shall see it ... And because I am alive, I shall watch it all happen and be part of the miracle." ~ Rosamunde Pilcher ~ Spring miracles ( daffodils and pansies) ________________ VEAL SCALLOPINI MARSALA ~ Impressive and easy company dinner. Treasured keepsake recipe, clipped years ago from the Free Press , compliments of Chef James Camilleri of Detroit's Roma Cafe . (For those with veal 'ethnic issues', either boneless chicken breasts or pork tenderloin can be substituted.) _____________ 1 lb. veal tenderloin (pork tenderloin or chicken breasts), cut into cutlets 1/2-inch thick salt & freshly ground cracked pepper 8 Tbsp. butter, divided 1 lb. thinly sliced mushrooms 1/2 cup Marsala wine Pound veal cutlets to 1/4 inch thick. Stir together flour, salt & pepper; dredge both sides of cutlets in flour mixture. In large skillet, melt 4 tablespoons butter. Cook veal 1-2 minutes on...

"On this June day the buds in my garden are almost as enchanting as the open flowers. Things in bud bring, in the heat of a June noontide, the recollection of the loveliest days of the year - those days of May when all is suggested, nothing yet fulfilled." - Francis King ~ Bursting poppies, exbury azalia , Lady's Mantle and peonies _________ SKEWERED SHRIMP & MANGO BASMATI RICE SALAD ~ Simple light Sunday night supper, perfect after a long working day in the garden (adapted from June 2005 Cooking Light) _____ 2 lbs. peeled and deveined large shrimp 1 Tbsp. minced fresh garlic 2 Tbsp. minced peeled fresh ginger 2 Tbsp. soy sauce 4 tsp. good curry powder 1/8 tsp. cayenne pepper 1/8 tsp. ground cumin 2 cups water 2/3 cup light coconut milk 1 1/4 cup uncooked Basmati rice 3/4 cup shredded carrot 2 cups diced peeled mango (about 2 mangoes) 1 1/2 cup diced red bell pepper 1/2 cup sliced green onions 2 Tbsp. chopped fresh cilantro 2 Tbsp. chopped fresh parsley 3 Tbsp. l...

~ Phalaenopsis Orchid ( Indoor Garden 'stars' ) ______________ CARAMELIZED ONION PORK TENDERLOIN with CHERRY CHUTNEY ~ A 'winner dinner' celebrating National Cherry Month, loosely adapted from COOKING LIGHT magazine. ___________ 2 (1 lb. or more) well-trimmed pork tenderloins coarse salt & freshly ground black pepper Marinade: 1 thinly sliced onion juice and zest of 1 lemon 6 Tbsp. dry red wine 2 crushed garlic cloves Dried Cherry Chutney: 4 cups dried tart cherries (or dried cranberries) 1 cup sugar 2 cup orange juice 1 1/2 cups red wine vinegar 1 cup diced Vidalia onions 1/2 cup raspberry vinegar 2 Tbsp. minced fresh ginger 1 Tbsp. minced jalapeno pepper 2 Tsp. cilantro 1 tsp. cardamom 1 tsp. ground cumin juice and zest of 1 fresh lemon 1 tsp. ground cloves 2 (3-inch) cinnamon sticks Caramelized Onions: 2 Tbsp. unsalted butter 3 cups thinly sliced onions (red or yellow) 1 tsp. sugar 1 cup dry red wine salt & freshly ground pepper to taste Combine ingredie...

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October. - Nathaniel Hawthorne ~ Sunday neighborhood tour BEEF TENDERLOIN SANDWICH with SHIITAKE WINE SAUCE ~ Easy supper adapted from FOOD & WINE (October 2006) * 1 stick unsalted butter, cut into Tbsps . 6 minced coves garlic 4 minced scallions 1 1/2 pounds stemmed shiitake mushrooms, thinly sliced 2 tsp. minced rosemary 1 1/2 tsp. dried thyme coarsely ground black pepper 2 cups organic beef stock 2 cup dry red wine 1 Tbsp. soy sauce 1 tsp. cornstarch dissolved in 1 Tbsp. cold water coarse salt 2 baguettes 2 lbs. filet mignon , sliced 1/2 inch thick extra-virgin olive oil, for brushing In large, deep skillet, melt 4 Tbsp. of butter. Add 1/3 of the minced garlic and all of the scallions. Cook over moderately high heat for 1 minute. Add shittakes and cook until slightly softened, about 2 minutes. Add rosemary, ...