MessyCuisine

New Year’s Eve

Why not go back and make something old to ring-in the new year? That’s what we did in the MessyChef kitchen this December 31, 2006.

Stuffed Cabbage Rolls

We stuffed cabbage leaves with a mixture of beef, rice, and ground pork sausage. Spices added were garlic, paprika, and onion powder. These were braised in Sapporo beer and sauerkraut for over an hour. Add sour cream add serving time.

This is based upon a recipe I made long ago, and didn’t quite remember it completely… but this turned out great. I augmented the beer sauce with some beef broth and veal demi-glace.

Mustardy Perogies

Perogies are a dish my paternal grandmother, who was Ukranian, used to make often. This recipe came from Chef Achatz, and spices the potatoes up with mustard. I added parmesan cheese, too. His dough was super-smooth, with sour cream and butter added to the mixture.

I served these with browned onions, butter, and sour cream with an exotic duo of mushrooms: chanterelle and shiitake.

Chocolate/Passion Fruit Soufflés with Crème Anglais

This has been one of my favorite desserts: chocolate soufflé. I added a little passion fruit for tartness, and made up a batch of creamy, vanilla-bean infused crème anglais. We used one bar of Lindt Excellence (70%) for the chocolate contribution. 3 Tbsp. of frozen passion fruit purée was added for that flavor component.

Happy New Year, and tell your friends about Messy Cuisine!

Filed by MessyChef at January 1st, 2007 under In the Kitchen