There is another round of snow moving into Kansas City, only this time it will be preceded by freezing rain. Ah….the joys of winter in the Midwest! The grocery store was full of people all day; this evening the shelves were empty. My refrigerator is well stocked with soup-making ingredients and I have a case of Coke Zero. I won’t starve.
Luckily, I have a 30” x 40” canvas on which a new painting is underway. With the forecast, I plan on spend all day tomorrow and Tuesday painting! I haven’t painted at home for months. I’m really looking forward to it. I haven’t been very creative for the last 2 months. It is time!
This goose has a definite European flair to it. The flavors are very German.
Stuffed Goose Breast with Caraway and Apples
Serves: 4 servings
1 large whole goose breast, removed from bone
4 juniper berries, smashed
1 teaspoon chopped fresh rosemary leaves
1/4 cup olive oil plus 4 tablespoons
2 tablespoons red wine vinegar
2 medium onions, chopped into 1/4-inch dice
3 green apples, peeled, cored and chopped into 1-inch dice
2 tablespoons caraway seeds
2 boiled potatoes, peeled and cut into 1/4-inch cubes
1/2 cup bread crumbs
1 bunch Italian parsley, finely chopped to yield 1/2 cup
1 pinch ground cloves
Lay breast out in a non-reactive baking pan. In a mixing bowl, stir together juniper, rosemary, olive oil and vinegar and pour over breast. Cover and refrigerate for 24 hours.
In a 14-inch saute pan, heat remaining oil over medium heat and add onions. Cook until softened, about 8 to 10 minutes. Add apples, caraway and cooked potatoes and cook another 10 minutes, or until apples have started to soften. Remove from heat and allow to cool. Add bread crumbs, parsley, cloves, egg, season with salt and pepper and set aside.
Preheat oven to 425 degrees.
Remove goose from marinade, brush off and pat dry. Season with salt and pepper and lay flat on cutting board, skin side down. Lay stuffing out evenly over goose and roll up like a jelly roll. Tie securely with butcher's twine and place in roasting pan. Roast in oven for 45 to 50 minutes, or until internal temperature reaches 150 degrees. Remove, allow to rest 10 minutes and carve. Serve with spiced white cabbage.
Spiced White Cabbage
Serves: 4 servings
1 head white cabbage, cut into 1/2-inch ribbons
4 tablespoons olive oil from Garda
1 teaspoon cumin seeds
2 tablespoons freshly grated horseradish
1 tablespoon freshly ground black pepper
1-ounce speck, cut into matchsticks
Juice of 1 lemon
Boil cabbage ribbons 20 minutes in lightly salted water. Drain and cool. In a 14-inch saute pan, heat olive oil until smoking. Add cumin, horseradish, pepper and speck and toss to coat. Add cabbage and toss again. Cook 8 to 10 minutes until soft and well-seasoned. Sprinkle with lemon juice and serve with sliced goose breast.