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...

"No Spring nor Summer Beauty hath such grace As I have seen in one Autumnal face." ~ John Donne Basket of Mums ______________ CARAMELIZED ONION PORK TENDERLOIN with CRANBERRY/CHERRY CHUTNEY ~ A 'winner autumnal dinner' adapted from April 1999 COOKING LIGHT magazine ____________ 2 (1 lb. or more) well-trimmed pork tenderloins coarse salt and 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 Cranberry/Cherry Chutney: 4 cup dried cranberries and/or cherries 1 cup sugar 2 cups orange juice 1 1/2 cups red wine vinegar 1 cup diced Vidalia (sweet) 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-in.) cinnamon sticks Caramelized Onions: 2 Tbsp. unsalted butter 3 cups thinly sliced onions (red or yellow) 1 tsp. sugar ...

" Autumn, the year's last, loveliest smile. " ~ William Cullen Bryant ~ Treasured American Elm ______________ GRILLED STUFFED PORK TENDERLOIN with APPLE RIESLING SAUCE ~ Succulent pork, wrapped in bacon and stuffed with a hints of goat cheese (adapted from Food & Wine - Oct. 2006) ________ 2 1-lb. well-trimmed pork tenderloins 6 slices of bacon 1 Tbsp. extra-virgin olive oil 1/4 cup minced sweet onion 1/4 lb. good pork or chicken sausage, casing removed (sun-dried tomato/basil chicken sausage is delicious) 1 cored, peeled, and 1/3-inch diced Granny Smith apple 1 minced clove garlic 1 Tbsp. chopped fresh thyme (1 tsp. dried) 1 Tbsp. chopped fresh sage (1 tsp. dried) 1/2 cup finely chopped collard greens 4 oz. fresh crumbled goat cheese coarse salt & freshly ground pepper SAUCE: 1 Tbsp. extra-virgin olive oil 1 minced clove garlic 1 peeled, cored, and 1/3-inch diced Granny Smith Apple 3/4 cup apple cider 1/2 cup dry Michigan Riesling 1/4 cup organic chicken st...

"Easter spells out beauty, the rare beauty of new life." ~S.D. Gordon ASPARAGUS and GOAT CHEESE QUICHE ~ retro is back and real men 'do eat quiche' ___________ 1 Pillsbury crescent roll package 1 lb. trimmed asparagus 3-4 chopped shallots 2 Tbsp. unsalted butter 1 1/4 cup half & half 4 large organic eggs scant pinch coarse salt 1/2 tsp. white pepper 1/2 tsp. Hungarian paprika 1 Tbsp. chopped fresh thyme (1 tsp. dried) 2 cup crumbled goat cheese additional thyme for garnish Preheat oven to 375-degrees. Press crescent roll slices to fit deep dish quiche pan. Flute edges, brush bottom with Dijon mustard and set aside. Slice asparagus diagonally, 1/2 inch pieces. Reserve tips. Plunge in boiling water and cook for 2 minutes. Drain and pat dry. Saute shallots in butter until wilted. Add asparagus and cook gently about 3 minutes. Cool slightly and spread over bottom of crust. Sprinkle with 1 cup of goat cheese. Whisk eggs, half & half, thyme and salt & pepper. P...

~ 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...

"My only regret in life is that I did not drink more champagne." ~ John Maynard Keynes ~ L. Mawby Vineyard ( Leelanau Peninsula) ______________________ CHAMPAGNE SALAD with PEAR-GOAT CHEESE TARTS ~ A rich blend of autumn flavors from a treasured (November 2006) SOUTHERN LIVING clipping * 2 (5-oz.) bags gourmet mixed salad greens 1/3 cup dried cranberries Sugared Walnuts Pear-Goat Cheese Tarts Champagne Vinaigrette Combine salad greens and cranberries in large bowl. Arrange mixture on serving plate. Sprinkle evenly with Sugared Walnuts. top with 8 Pear-Goat Tarts . Serve immediately with Champagne Vinaigrette. (8 servings) Sugared Walnuts 1 1/2 cup walnut halves 3/4 cup sugar Stir together walnuts & sugar in heavy saucepan over medium heat, and cook, stirring constantly, 8-10 minutes or until sugar melts and turns golden brown. Spread mixture in single layer on lightly greased was paper: cool. Break into pieces; store in airtight container up to 3 days. Pear-Goat ...

" SMALL CHEER AND GREAT WELCOME MAKES A MERRY FEAST." ~ SHAKESPEARE ___________ ________________ GRILLED HERB TENDERLOIN ~ Succulent beef smothered in fresh herbs adapted from Food & Wine (July 2006) * (4 1/2 lb.) trimmed beef tenderloin 1/3 cup extra-virgin olive oil 6 cloves minces garlic 2 Tbsp. coarsely cracked black pepper 1 Tbsp. chopped fresh thyme 1 Tbsp. chopped fresh rosemary 1 Tbsp. chopped fresh marjoram 2 tsp. coarse salt Fold thin end of tenderloin under roast to make meat an even thickness. Tie at 1-inch intervals. Transfer to large rimmed baking sheet. Combine olive oil, garlic, pepper, thyme , rosemary, marjoram and salt. Rub the herb oil over roast and refrigerate 2-4 hours. Bring to room temperature before grilling. Grill roast over moderate high heat coals, turning occasionally until nicely charred, about 30 minutes for medium-rare. Transfer to carving board and let rest for 10 minutes. Slice roast 1/2-inch thick and place on large platter surrounde...

"Someone forgot the corkscrew and for several days we had to live on nothing but food and water." ~ W. C. FIELD'S WINE WISDOM ~ Before the harvest ( Brys Estate Vineyard - Old Mission Peninsula) __________________________ MONTRACHET SPINACH LINGUINE ~ creamy and sophisticated * 6 Tbsp. extra-virgin olive oil 2 bunches sliced green onions 4 cloves minced garlic 1 chopped red bell pepper 1 chopped yellow pepper 8 plump chopped plum tomatoes 12 drained & chopped oil-packed sun-dried tomatoes 2 Tbsp. chopped fresh basil (2 tsp. dried) 2 Tbsp. chopped fresh parsley 1 Tbsp. chopped fresh oregano (1 tsp. dried) coarse salt & freshly cracked pepper 1 lb. freshly cooked spinach linguine 8-12 oz. sliced Montrachet (goat cheese) additional fresh basil While water is heating to cook pasta, saute green onions & garlic in olive oil over medium heat until limp. Add peppers and continue until tender, about 10 minutes. Add chopped tomatoes and...

ASPARAGUS and GOAT CHEESE QUICHE ~ retro is back and real men 'do eat quiche' * 1 Pillsbury crescent roll package 1 lb. trimmed asparagus 3-4 chopped shallots 2 Tbsp. unsalted butter 1 1/4 cup half & half 4 large organic eggs scant pinch coarse salt 1/2 tsp. white pepper 1/2 tsp. Hungarian paprika 1 Tbsp. chopped fresh thyme (1 tsp. dried) 2 cup crumbled goat cheese additional thyme for garnish Preheat oven to 375-degrees. Press crescent roll slices to fit deep dish quiche pan. Flute edges, brush bottom with Dijon mustard and set aside. Slice asparagus diagonally, 1/2 inch pieces. Reserve tips . Plunge in boiling water and cook for 2 minutes. Drain and pat dry. Saute shallots in butter until wilted. Add asparagus and cook gently about 3 minutes. Cool slightly and spread over bottom of crust. Sprinkle with 1 cup of goat cheese. Whisk eggs, half & half, thyme and salt & pepper. Pour over asparagus and cheese. Sprinkle with remaining cheese and fan asparagus spears de...