Sunday, May 13, 2012
Mandarin Pancakes for Peking Duck or Moo Shu Pork
Ingredients:
2 cups all-purpose flour
3/4 to 1 cup boiling water, as needed
3 tablespoons sesame oil, or as needed
Preparation:
In a large bowl, add the boiling water to the flour and begin stirring it in immediately. Knead the warm dough until you have a smooth dough. Cover the dough and let it rest for 30 minutes.
Turn the rested dough out onto a floured surface. Cut the dough in half. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick. Use a cookie cutter to cut out 3-inch circles of dough.
Use a pastry brush to brush 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of each other, so that the oiled sides are together. (Don't worry if one of the edges hangs over the other). Roll out the pancakes to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while making the remainder.
Heat a heavy frying pan over low heat. Add one of the pancake pairs and cook until browned on both sides (about 3 minutes altogether; the second side will cook more quickly than the first side). Remove the paired pancakes from the pan and pull them apart. Continue with the remainder of the pancakes. Serve immediately.
These pancakes can be made ahead and frozen. If using in Sweet Red Bean Paste Pancakes, bring back to room temperature before cooking with the red bean paste. Otherwise, reheat before serving.
2 cups all-purpose flour
3/4 to 1 cup boiling water, as needed
3 tablespoons sesame oil, or as needed
Preparation:
In a large bowl, add the boiling water to the flour and begin stirring it in immediately. Knead the warm dough until you have a smooth dough. Cover the dough and let it rest for 30 minutes.
Turn the rested dough out onto a floured surface. Cut the dough in half. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick. Use a cookie cutter to cut out 3-inch circles of dough.
Use a pastry brush to brush 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of each other, so that the oiled sides are together. (Don't worry if one of the edges hangs over the other). Roll out the pancakes to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while making the remainder.
Heat a heavy frying pan over low heat. Add one of the pancake pairs and cook until browned on both sides (about 3 minutes altogether; the second side will cook more quickly than the first side). Remove the paired pancakes from the pan and pull them apart. Continue with the remainder of the pancakes. Serve immediately.
These pancakes can be made ahead and frozen. If using in Sweet Red Bean Paste Pancakes, bring back to room temperature before cooking with the red bean paste. Otherwise, reheat before serving.
Thursday, May 10, 2012
Seeded Hamburger Buns
Ingredients:
6 ounces lukewarm water
1 large egg
1 ounce butter or oil
7/8 ounce sugar
2 tablespoons sesame seeds whole golden flax seeds or Everything Bread and Bagel Topping
2 teaspoons instant yeast
1 teaspoon salt
1 teaspoon onion powder, optional
11 ½ ounces King Arthur Unbleached All-Purpose Flour
topping
2 tablespoons Everything Bread and Bagel Topping or whole flax seeds
1 large egg white, or Quick Shine spray
Directions:
1) To make the dough: Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a soft dough.
2) Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for an hour, until it's almost doubled in size.
3) Turn the dough out onto a lightly greased surface, flatten it slightly, and divide it into 6 pieces, each weighing about 3 1/2 to 4 ounces.
4) Roll each piece into a ball.
5) Place balls into the greased cups of a hamburger bun pan, flattening gently.
6) Cover and let rise until the buns have doubled in size. Towards the end of the rising time, preheat the oven to 375°F.
7) Bake the buns for 10 minutes. Remove them from the oven, brush with lightly beaten egg white (or spray with Quick Shine) and sprinkle with seed topping; do this quickly, or the seeds won't stick!
8) Return the buns to the oven and bake for 5 to 8 minutes, until they're golden brown. Remove from the oven, and cool on a rack.
6 ounces lukewarm water
1 large egg
1 ounce butter or oil
7/8 ounce sugar
2 tablespoons sesame seeds whole golden flax seeds or Everything Bread and Bagel Topping
2 teaspoons instant yeast
1 teaspoon salt
1 teaspoon onion powder, optional
11 ½ ounces King Arthur Unbleached All-Purpose Flour
topping
2 tablespoons Everything Bread and Bagel Topping or whole flax seeds
1 large egg white, or Quick Shine spray
Directions:
1) To make the dough: Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a soft dough.
2) Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for an hour, until it's almost doubled in size.
3) Turn the dough out onto a lightly greased surface, flatten it slightly, and divide it into 6 pieces, each weighing about 3 1/2 to 4 ounces.
4) Roll each piece into a ball.
5) Place balls into the greased cups of a hamburger bun pan, flattening gently.
6) Cover and let rise until the buns have doubled in size. Towards the end of the rising time, preheat the oven to 375°F.
7) Bake the buns for 10 minutes. Remove them from the oven, brush with lightly beaten egg white (or spray with Quick Shine) and sprinkle with seed topping; do this quickly, or the seeds won't stick!
8) Return the buns to the oven and bake for 5 to 8 minutes, until they're golden brown. Remove from the oven, and cool on a rack.
Tuesday, May 08, 2012
Chicken and Rice Casserole with Black Beans, Chilies, Corn, and Cheese
Servings: 8
Ingredients:
2 3/4 cups corn chips crumb topping
6 ounces corn tortilla chips
2 tablespoons unsalted butter
2 tablespoons minced fresh parsley
salt and pepper (omit or reduce if using salted corn chips)
Casserole:
4 tablespoons unsalted butter
2 medium red bell peppers, stemmed, seeded and chopped medium
2 medium jalapeno chiles, seeds and ribs removed, minced
salt
3 medium garlic cloves, minced
1 teaspoon ground cumin
1/4 cup flour
6 cups chicken broth
1 cup heavy cream
2 lbs chicken breasts, trimmed (about 5 breasts)
1 1/2 cups long grain white rice
8 ounces monterey jack pepper cheese, shredded (about 2 cups)
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed and drained
2 tablespoons fresh lime juice
ground black pepper
1/4 cup minced fresh cilantro leaves
Directions:
1 Make the topping and set aside*.
2 Melt the butter in a Dutch oven over medium heat. Add the bell peppers, onions, jalapeños, and 1 t. salt and cook until softened, about 5 – 7 minutes.
3 Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute.
4 Slowly whisk in the broth and the cream.
5 Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the chicken is done, 10 to 15 minutes. Remove the chicken and set aside to cool.
6 Stir the rice into the pot, cover and continue to cook over low heat, stirring often, until the rice has absorbed 25 minutes.
7 When the chicken is cool enough to handle, shred into bite-size pieces.
8 Remove the pot from the heat and stir in the shredded chicken, cheese, black beans, corn and lime juice and season with salt and pepper to taste.
9 Pour the mixture into a 9 x 13 that has been sprayed and sprinkle wit crumb topping.
10 Bake the casserole in a 400 degree oven, uncovered, until the sauce is bubbling and and the crumbs are crisp, 25 to 35 minutes. Sprinkle with cilantro before serving. Serves 8.
11 Corn Chip Topping: Combine 6 oz. of corn tortilla chips or Frito corn chips with 2 T. unsalted butter, melted in a food processor. Pulse to make coarse crumbs, about 10 pulses. Toss crumbs with 2 T. fresh minced parsley and season with pepper. Set aside.
12 To store: Wrap the dish with plastic wrap and then foil and refrigerate up to two days or freeze up to one month (if frozen, the casserole must be thawed completely in the refrigerator, about 24 hours. To serve: Heat oven to 400. Unwrap the dish and cover tightly with foil. Bake until the casserole is bubbly and hot throughout, about 1 hour. Remove the foil and continue to bake until the crumbs are crisp, 25 to 35 minutes. Sprinkle with cilantro before serving.
Ingredients:
2 3/4 cups corn chips crumb topping
6 ounces corn tortilla chips
2 tablespoons unsalted butter
2 tablespoons minced fresh parsley
salt and pepper (omit or reduce if using salted corn chips)
Casserole:
4 tablespoons unsalted butter
2 medium red bell peppers, stemmed, seeded and chopped medium
2 medium jalapeno chiles, seeds and ribs removed, minced
salt
3 medium garlic cloves, minced
1 teaspoon ground cumin
1/4 cup flour
6 cups chicken broth
1 cup heavy cream
2 lbs chicken breasts, trimmed (about 5 breasts)
1 1/2 cups long grain white rice
8 ounces monterey jack pepper cheese, shredded (about 2 cups)
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed and drained
2 tablespoons fresh lime juice
ground black pepper
1/4 cup minced fresh cilantro leaves
Directions:
1 Make the topping and set aside*.
2 Melt the butter in a Dutch oven over medium heat. Add the bell peppers, onions, jalapeños, and 1 t. salt and cook until softened, about 5 – 7 minutes.
3 Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute.
4 Slowly whisk in the broth and the cream.
5 Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the chicken is done, 10 to 15 minutes. Remove the chicken and set aside to cool.
6 Stir the rice into the pot, cover and continue to cook over low heat, stirring often, until the rice has absorbed 25 minutes.
7 When the chicken is cool enough to handle, shred into bite-size pieces.
8 Remove the pot from the heat and stir in the shredded chicken, cheese, black beans, corn and lime juice and season with salt and pepper to taste.
9 Pour the mixture into a 9 x 13 that has been sprayed and sprinkle wit crumb topping.
10 Bake the casserole in a 400 degree oven, uncovered, until the sauce is bubbling and and the crumbs are crisp, 25 to 35 minutes. Sprinkle with cilantro before serving. Serves 8.
11 Corn Chip Topping: Combine 6 oz. of corn tortilla chips or Frito corn chips with 2 T. unsalted butter, melted in a food processor. Pulse to make coarse crumbs, about 10 pulses. Toss crumbs with 2 T. fresh minced parsley and season with pepper. Set aside.
12 To store: Wrap the dish with plastic wrap and then foil and refrigerate up to two days or freeze up to one month (if frozen, the casserole must be thawed completely in the refrigerator, about 24 hours. To serve: Heat oven to 400. Unwrap the dish and cover tightly with foil. Bake until the casserole is bubbly and hot throughout, about 1 hour. Remove the foil and continue to bake until the crumbs are crisp, 25 to 35 minutes. Sprinkle with cilantro before serving.
Friday, May 04, 2012
Chicken with Artichokes and Angel Hair
Ingredients
Coarse salt and ground pepper
1/4 cup all-purpose flour
8 thin chicken cutlets (about 1 1/2 pounds total)
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter
8 ounces angel-hair pasta
1/2 cup parsley leaves
Directions
Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.
Coarse salt and ground pepper
1/4 cup all-purpose flour
8 thin chicken cutlets (about 1 1/2 pounds total)
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter
8 ounces angel-hair pasta
1/2 cup parsley leaves
Directions
Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.
Monday, March 26, 2012
Easy Roast Pork with Pan Sauce
I made this delicious dish, with its savory sauce, for a Sunday dinner with my family, and I got RAVE reviews on it! It was easy to make and served 6 adults, with a little to spare. The boneless pork shoulder is now my "go-to" cut of pork as the little bit of fat on it adds wonderful flavor. I served this with steamed string beans and mashed potatoes...and of course, dinner rolls! What else could one want? Even my own mother said over and over again how good it was!
EDF, March 2012
Prep Time
20 minutes
Total Time
3 1/2 hours, plus resting
Yield
Serves 6
Ingredients
2 tablespoons extra-virgin olive oil, plus more for pan
8 garlic cloves, peeled
3 tablespoons fresh rosemary leaves
2 tablespoons fennel seed
Coarse salt and ground pepper
1 boneless pork shoulder (4 pounds), thin layer of fat left on
1/2 cup dry white wine, such as Sauvignon Blanc (or vermouth)
1 tablespoon all-purpose flour
1 1/2 cups low-sodium chicken broth
Directions
Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.
With a paring knife, gently score the pork's fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.
Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.
Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with pork.
Cook's Note
For a party, put the roast in the oven in the afternoon so it's ready as guests arrive. Make the pan sauce just before serving.
Monday, March 19, 2012
Mom's Secret Irish Soda Bread Recipe
I wasn't home for St. Patrick's Day last year, and my mom and dad celebrated with my husband, just the three of them! My mom made him Irish Soda Bread, which he had never had before, and he commented, of course, about how GREAT it was! He made my mother promise she would give me the recipe, and she said she would, but then...when it came down to it, it took me a year of "whining" that I didn't have it to finally procure a copy! Thanks mom! LOL!
Yield: 1 Loaf
Fresh out of the oven, this bread is a great accompaniment to soups or stews, and leftovers make fine toast.
INGREDIENTS
3 cups bleached all-purpose flour , plus more for work surface
1 cup cake flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons table salt
3 tablespoons unsalted butter (2 tablespoons softened + 1 tablespoon melted)
1 1/2 cups buttermilk
INSTRUCTIONS
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Whisk flours, sugar, baking soda, cream of tartar, and salt in large bowl. Work softened butter into dry ingredients with fork or fingertips until texture resembles coarse crumbs.
2. Add buttermilk and stir with a fork just until dough begins to come together. Turn out onto flour-coated work surface; knead until dough just becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until dough is smooth, or bread will be tough.)
3. Pat dough into a round about 6 inches in diameter and 2 inches high; place on greased or parchment-lined baking sheet or in cast-iron pot, if using. Place the loaf on a cookie sheet and cut a cross shape into the top.
4. Bake until golden brown and a skewer inserted into center of loaf comes out clean or internal temperature reaches 180 degrees, 40 to 45 minutes. Remove from oven and brush with melted butter; cool to room temperature, 30 to 40 minutes.
Yield: 1 Loaf
Fresh out of the oven, this bread is a great accompaniment to soups or stews, and leftovers make fine toast.
INGREDIENTS
3 cups bleached all-purpose flour , plus more for work surface
1 cup cake flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons table salt
3 tablespoons unsalted butter (2 tablespoons softened + 1 tablespoon melted)
1 1/2 cups buttermilk
INSTRUCTIONS
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Whisk flours, sugar, baking soda, cream of tartar, and salt in large bowl. Work softened butter into dry ingredients with fork or fingertips until texture resembles coarse crumbs.
2. Add buttermilk and stir with a fork just until dough begins to come together. Turn out onto flour-coated work surface; knead until dough just becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until dough is smooth, or bread will be tough.)
3. Pat dough into a round about 6 inches in diameter and 2 inches high; place on greased or parchment-lined baking sheet or in cast-iron pot, if using. Place the loaf on a cookie sheet and cut a cross shape into the top.
4. Bake until golden brown and a skewer inserted into center of loaf comes out clean or internal temperature reaches 180 degrees, 40 to 45 minutes. Remove from oven and brush with melted butter; cool to room temperature, 30 to 40 minutes.
Norah’s Irish Coffee
My good friend and neighbor, Norah, may be from England, but she made excellent Irish Coffee's on St. Patrick's Day. Here's her recipe...
Norah’s Irish Coffee
3 tbs or 1 ½ oz Jameson Irish Whiskey
1 tbs brown sugar
6 oz strong coffee
Half & Half (or single cream for all you English out there)
Reddi-Wip whipped cream
In a tall coffee mug or glass, combine whiskey and sugar. Add hot coffee and stir to dissolve. Over the back of a spoon, gently pour half & half (so it will float on the top). Top with Reddi-Wip. Serve immediately! Repeat as often as desired!
Kelley's Crème de Menthe (Grasshopper) Pie
Creme de Menthe Pie is what Nadine and Alberta usually served on St. Patrick's Day for dessert! Although this is not their recipe.
Crème de Menthe (Grasshopper) Pie
Serves 8-10
Crust
47 chocolate cookies (approx 1 box of Nabisco Famous Chocolate Wafers minus 3 cookies removed for eating).
6 Tbs unsalted butter, melted
Pie
2 cups marshmallow crème
¼ cup crème de menthe liqueur (add a few drops of green food coloring if not green).
2 cups heavy whipping cream
FOR THE CRUST: Adjust an oven rack to the middle position and heat to 350 degrees. Break cookies into a food processor and process, using a metal blade, into fine crumbs. Measure out ¼ cup of crushed cookie and set aside (to be sprinkled on the pie later). Add the butter and pulse until combined! Press the mixture into the bottom and sides of a 9-inch "tall-sided" tart pan (with a removable bottom). Chill until firm (about 20 minutes). Then, bake 10 minutes (or until set). Cool completely.
Note: this pie can also be made in a traditional pie pan or 9-inch spring form pan. In a hurry, you can omit baking the crust, although the results are better if baked!
In a large, chilled mixing bowl, whip cream until soft peaks form, then scoop out into another bowl and set aside (in the refrigerator). Without washing, use the same mixing bowl and whip together the marshmallow crème and crème de menthe (until smooth). Now, fold in the whipped cream! Then, pour the mixture into prepared pie crust (keeping it within the edges of the crust) and sprinkle the reserved cookie crumbs on top.
Cover loosely with plastic wrap and freeze at least 2 hours, or until firm.
About 20 minutes before serving, remove the pie from the freezer and immediately (using a glass) tap the bottom of the tart pan to “unmold” the pie. Place on a cake plate and allow it to soften slightly at room temperature before serving.
Day after St. Patrick's Day Corned Beef Hash
We usually make corned beef hash for breakfast with the left over corned beef on the day following St. Patrick's Day. It is really good and really quick and easy to make if you have a meat grinder!
Corned Beef Hash
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4
INGREDIENTS
¾ pound cooked corned beef (sliced)
1 large Russet potato, peeled and cut into large chunks
½ medium yellow onion, peeled and quartered
2 TBS olive oil
salt and pepper, to taste
½ tsp chopped fresh thyme (optional)
METHOD
Using a meat grinder and a medium grinder attachment, push corned beef, potatoes, and onions through the grinder, so they are well ground; when finished, toss the mixture by hand to ensure ingredients are evenly distributed!
Heat a large non-stick sauté pan over medium heat and add oil. Add the hash to the pan and season with salt, pepper, and thyme (if using). As the hash cooks, stir it infrequently so that it has an opportunity to brown well.
Cook for at least 10 minutes, until the hash is well browned. Serve hot with an over easy egg!
Thursday, December 15, 2011
Kelley's Pot Roast
My recipe is similar to cooks illustrated. I think it is important to brown the pot roast prior to putting in the oven as caramelizing the meat helps gives it great flavor! It is a large piece of meat, so I salt and pepper it generously...which I think helps as well. Don’t be afraid to turn the heat up when you’re browning the roast! Be fearless! :)
Ingredients
1-2 TBS canola oil (vegetable or olive oil are fine too)
1 (3-4 pounds) boneless chuck roast, trimmed (you can use any type of roast, really)
1-2 coarsely chopped onions
1 coarsely chopped carrot
1 coarsely chopped celery stalk
2-3 garlic cloves, chopped
1 tsp sugar
1/2 cup red wine
2 cups organic chicken broth (or homemade chicken or beef stock)
1 1/2 cups water
2 sprigs thyme or 1 sprig rosemary
1 bay leaf
2 pounds Yukon gold (or Russet) potatoes, peeled and cut into 2-inch chunks
1 pounds carrots, cut into 1 inch chunks (peeled if you desire a more “pretty” presentation)
salt
freshly ground black pepper
Preparation
Preheat oven to 325º.
Heat olive oil in a large Dutch oven over medium-high heat. Trim and dry the chuck roast (drying keeps the roast from spitting at you while it’s browning). Sprinkle generously with coarse salt and freshly ground pepper. Add roast to pan, turning to brown on all sides; about 10 minutes.
Add onion, carrots, and celery to pan; sauté 5-7 minutes or until softened. Add garlic and sugar, and cook a minute longer.
Return browned roast to pan. Add the red wine, broth, water, until the liquid reaches halfway up the side fo the roast. Add the thyme or rosemary, and bay leaf and bring the liquid to a simmer over medium heat. Cover the pot and bake at 300° for 2 hours or until the roast is almost tender, turning the roast half way through.
Add additional carrots and potatoes to pan. Cover and bake an additional 1 hour plus (or until vegetables are tender).
Remove thyme or rosemary sprigs and bay leaf from pan; discard. Gently pull apart meat with 2 forks. Serve roast and vegetables with cooking liquid (as gravy). Garnish with fresh thyme or rosemary sprigs, if desired.
Ingredients
1-2 TBS canola oil (vegetable or olive oil are fine too)
1 (3-4 pounds) boneless chuck roast, trimmed (you can use any type of roast, really)
1-2 coarsely chopped onions
1 coarsely chopped carrot
1 coarsely chopped celery stalk
2-3 garlic cloves, chopped
1 tsp sugar
1/2 cup red wine
2 cups organic chicken broth (or homemade chicken or beef stock)
1 1/2 cups water
2 sprigs thyme or 1 sprig rosemary
1 bay leaf
2 pounds Yukon gold (or Russet) potatoes, peeled and cut into 2-inch chunks
1 pounds carrots, cut into 1 inch chunks (peeled if you desire a more “pretty” presentation)
salt
freshly ground black pepper
Preparation
Preheat oven to 325º.
Heat olive oil in a large Dutch oven over medium-high heat. Trim and dry the chuck roast (drying keeps the roast from spitting at you while it’s browning). Sprinkle generously with coarse salt and freshly ground pepper. Add roast to pan, turning to brown on all sides; about 10 minutes.
Add onion, carrots, and celery to pan; sauté 5-7 minutes or until softened. Add garlic and sugar, and cook a minute longer.
Return browned roast to pan. Add the red wine, broth, water, until the liquid reaches halfway up the side fo the roast. Add the thyme or rosemary, and bay leaf and bring the liquid to a simmer over medium heat. Cover the pot and bake at 300° for 2 hours or until the roast is almost tender, turning the roast half way through.
Add additional carrots and potatoes to pan. Cover and bake an additional 1 hour plus (or until vegetables are tender).
Remove thyme or rosemary sprigs and bay leaf from pan; discard. Gently pull apart meat with 2 forks. Serve roast and vegetables with cooking liquid (as gravy). Garnish with fresh thyme or rosemary sprigs, if desired.
Wednesday, December 14, 2011
Madeleines From Dax
Madeleines From Dax
Makes about 18 3-inch cakes or 24 2-inch cakes
Begin 1 day in advance!
2 “large” eggs
Pinch of salt
7 tablespoons superfine sugar
1 ½ teaspoons orange flower water
1 teaspoon pure vanilla extract
5 ½ tablespoons unbleached all-purpose flour
5 ½ tablespoons cake flour
¾ teaspoon baking powder
5 tablespoons clarified butter, melted and cooled
2 tablespoons heavy cream
1 tablespoon softened unsalted butter
1. 1 DAY IN ADVANCE, in a mixing bowl, combine the eggs, salt, and sugar. Beat with a whisk until thick and light. Add the orange flour water and the vanilla extract; whisk to combine.
2. Sift the fours with the baking powder. Gradually stir into the egg-sugar mixture. Do not overbeat. Add the butter and the cream; stir gently until smooth. Cover with plastic wrap and let stand in the refrigerator overnight.
3. THE FOLLOWING DAY, preheat the oven to 425 degrees.
4. Coat the ridged hollows of the Madeleine pan with softened butter using a pastry brush (it is not necessary to dust with flour). Use a teaspoon and a small spatula to barely fill each hollow with batter – about two thirds full. Tap the mold on the table to allow batter to settle (it is not necessary to smooth the surface or fill the bottom of each hollow).
5. Bake on upper middle oven rack for 5 minutes. Lower oven temperature to 325 degrees and bake 7-10 minutes longer.
6. When the madeleines are golden and just turning brown around the edges, remove from oven. Use the tip of a knife at the base of each to turn out onto wire racks to cool. Serve warm and freshly baked with fruit compotes, sorbets, and granitas. Leftover madeleines may be stored in an airtight tin and reheated gently before serving.
Makes about 18 3-inch cakes or 24 2-inch cakes
Begin 1 day in advance!
2 “large” eggs
Pinch of salt
7 tablespoons superfine sugar
1 ½ teaspoons orange flower water
1 teaspoon pure vanilla extract
5 ½ tablespoons unbleached all-purpose flour
5 ½ tablespoons cake flour
¾ teaspoon baking powder
5 tablespoons clarified butter, melted and cooled
2 tablespoons heavy cream
1 tablespoon softened unsalted butter
1. 1 DAY IN ADVANCE, in a mixing bowl, combine the eggs, salt, and sugar. Beat with a whisk until thick and light. Add the orange flour water and the vanilla extract; whisk to combine.
2. Sift the fours with the baking powder. Gradually stir into the egg-sugar mixture. Do not overbeat. Add the butter and the cream; stir gently until smooth. Cover with plastic wrap and let stand in the refrigerator overnight.
3. THE FOLLOWING DAY, preheat the oven to 425 degrees.
4. Coat the ridged hollows of the Madeleine pan with softened butter using a pastry brush (it is not necessary to dust with flour). Use a teaspoon and a small spatula to barely fill each hollow with batter – about two thirds full. Tap the mold on the table to allow batter to settle (it is not necessary to smooth the surface or fill the bottom of each hollow).
5. Bake on upper middle oven rack for 5 minutes. Lower oven temperature to 325 degrees and bake 7-10 minutes longer.
6. When the madeleines are golden and just turning brown around the edges, remove from oven. Use the tip of a knife at the base of each to turn out onto wire racks to cool. Serve warm and freshly baked with fruit compotes, sorbets, and granitas. Leftover madeleines may be stored in an airtight tin and reheated gently before serving.
California Cioppino
California Cioppino
From San Francisco a la Carte
The Junior League of San Francisco
Serves 8
2 freshly cooked whole Dungeness crabs, approximately 1 ½ to 2 pounds each
24 clams, well scrubbed
3 cups white wine
1/3 cup olive oil
1 medium onion, finely chopped
3 large cloves garlic, minced
1 medium green pepper, coarsely chopped
2 pounds fresh tomatoes, peeled, seeded, and chopped
3 ounces tomato paste
1 teaspoon freshly ground pepper
1 tablespoon fresh oregano (or ½ teaspoon dried)
1 tablespoon fresh basil (or ½ teaspoon dried)
2 pounds fresh white fish such as sea bass, rock cod, halibut, ling cod, cut into large pieces
¾ pound scallops
¾ pound raw shrimp, peeled and deveined
Fresh parsley, chopped (for garnish)
Remove the legs and claws from the crab and break the body in half, reserving as much of the soft, mustard colored center (“crab butter”) as possible. Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.
Place the clams in a pan, add 1 cup of wine and steam, covered, over medium heat for 4-6 minutes (or until the clams open). Remove clams, discarding any that do not open. Strain the stock through cheesecloth and reserve.
In an 8-quart Dutch oven, heat the oil. Add the onion, garlic, and green pepper. Sauté over medium heat, stirring occasionally, for approximately 3 minutes (or until the vegetables start to soften. Add tomatoes, tomato paste, remaining 2 cups of wine, pepper, herbs, and clam stock. Partially cover and simmer for 20 minutes. Add the fish, scallops, shrimp, crab, and crab butter. Simmer for approximately 5 minutes or until the seafood is cooked. Do not stir! Add the clams and heat for a scant 1 minute. Sprinkle with parsley and serve immediately from the cooking pot.
From San Francisco a la Carte
The Junior League of San Francisco
Serves 8
2 freshly cooked whole Dungeness crabs, approximately 1 ½ to 2 pounds each
24 clams, well scrubbed
3 cups white wine
1/3 cup olive oil
1 medium onion, finely chopped
3 large cloves garlic, minced
1 medium green pepper, coarsely chopped
2 pounds fresh tomatoes, peeled, seeded, and chopped
3 ounces tomato paste
1 teaspoon freshly ground pepper
1 tablespoon fresh oregano (or ½ teaspoon dried)
1 tablespoon fresh basil (or ½ teaspoon dried)
2 pounds fresh white fish such as sea bass, rock cod, halibut, ling cod, cut into large pieces
¾ pound scallops
¾ pound raw shrimp, peeled and deveined
Fresh parsley, chopped (for garnish)
Remove the legs and claws from the crab and break the body in half, reserving as much of the soft, mustard colored center (“crab butter”) as possible. Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.
Place the clams in a pan, add 1 cup of wine and steam, covered, over medium heat for 4-6 minutes (or until the clams open). Remove clams, discarding any that do not open. Strain the stock through cheesecloth and reserve.
In an 8-quart Dutch oven, heat the oil. Add the onion, garlic, and green pepper. Sauté over medium heat, stirring occasionally, for approximately 3 minutes (or until the vegetables start to soften. Add tomatoes, tomato paste, remaining 2 cups of wine, pepper, herbs, and clam stock. Partially cover and simmer for 20 minutes. Add the fish, scallops, shrimp, crab, and crab butter. Simmer for approximately 5 minutes or until the seafood is cooked. Do not stir! Add the clams and heat for a scant 1 minute. Sprinkle with parsley and serve immediately from the cooking pot.
Tuesday, November 22, 2011
Skillet Macaroni and Cheese
Serves 4
Small shells can be substituted for the elbows. Pre-shredded cheese works just fine here.
3 ½ cups water, plus more as needed.
1 (12 oz) can evaporated milk
12 ounces elbow macaroni (3 cups)
salt and ground black pepper
1 tsp cornstarch
½ tsp dry mustard
¼ tsp Franks Red Hot
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
3 TBS unsalted butter
1. Simmer Macaroni: Bring water, 1 cup evaporated milk, macaroni, and ½ tsp salt to simmer in a 12 inch non-stick skillet (over high heat), stirring often until macaroni is tender; 8-10 minutes.
2. Thicken and Flavor Sauce: Whisk Remaining ½ cup evaporated milk, cornstarch, mustard, and Franks Red Hot together, then stir into skillet. Continue to simmer until slightly thickened, about 1 minute.
3. Add Cheese: Off heat, stir in cheeses, one handful at a time, adding additional water as needed to adjust sauce consistency. Stir in butter and season with salt and pepper to taste.
4. Serve!
Add ins – with the cornstarch, you can also add:
• diced ham and peas
• Rotel, drained
• frozen broccoli florets
• browned and thinly sliced kielbasa and 1 TBS whole-grain brown mustard
Small shells can be substituted for the elbows. Pre-shredded cheese works just fine here.
3 ½ cups water, plus more as needed.
1 (12 oz) can evaporated milk
12 ounces elbow macaroni (3 cups)
salt and ground black pepper
1 tsp cornstarch
½ tsp dry mustard
¼ tsp Franks Red Hot
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
3 TBS unsalted butter
1. Simmer Macaroni: Bring water, 1 cup evaporated milk, macaroni, and ½ tsp salt to simmer in a 12 inch non-stick skillet (over high heat), stirring often until macaroni is tender; 8-10 minutes.
2. Thicken and Flavor Sauce: Whisk Remaining ½ cup evaporated milk, cornstarch, mustard, and Franks Red Hot together, then stir into skillet. Continue to simmer until slightly thickened, about 1 minute.
3. Add Cheese: Off heat, stir in cheeses, one handful at a time, adding additional water as needed to adjust sauce consistency. Stir in butter and season with salt and pepper to taste.
4. Serve!
Add ins – with the cornstarch, you can also add:
• diced ham and peas
• Rotel, drained
• frozen broccoli florets
• browned and thinly sliced kielbasa and 1 TBS whole-grain brown mustard
Wednesday, November 02, 2011
Sam's Sandwich
I adore these sandwiches - a thing of the past for me now as I live far far away from Burlingame. If you want to attempt one at home, here's what's in it!
Mortadella, Ham, Chopped Ham, White American Cheese, Cooked Salami & Dry Salami topped with Mayo, Mustard, Pickles, Lettuce, Tomato & Italian Dressing.
This sandwich must be built, of course, on crusty, good-quality french bread!
Wish I could have one right now!
Mortadella, Ham, Chopped Ham, White American Cheese, Cooked Salami & Dry Salami topped with Mayo, Mustard, Pickles, Lettuce, Tomato & Italian Dressing.
This sandwich must be built, of course, on crusty, good-quality french bread!
Wish I could have one right now!
Tuesday, October 04, 2011
Peach Fuzz - Frozen Concoction
Ingredients:
3 large, ripe peaches
3/4 Cup sugar (more/less to taste)
2 Cans of frozen lemonade concentrate
1 3/4 Can (use lemonade can) of your favorite vodka or rum
Instructions:
1. Peel peaches. Remove and discard pits.
2. Cut into large chunks.
3. Put all of the ingredients in a blender and pulverize.
4. You can create the mix ahead of time, so when you are ready, combine half of the peach mixture and fill the blender up halfway with ice. Blend until smooth and enjoy!
3 large, ripe peaches
3/4 Cup sugar (more/less to taste)
2 Cans of frozen lemonade concentrate
1 3/4 Can (use lemonade can) of your favorite vodka or rum
Instructions:
1. Peel peaches. Remove and discard pits.
2. Cut into large chunks.
3. Put all of the ingredients in a blender and pulverize.
4. You can create the mix ahead of time, so when you are ready, combine half of the peach mixture and fill the blender up halfway with ice. Blend until smooth and enjoy!
Peach Bellini (Maggiano's Style)
INGREDIENTS
¾ oz. Absolut Raspberri
1 oz. Champagne
1 oz. Peach Puree
INSTRUCTIONS
1. Fill Martini glass with ice and pour ice into blender.
2. Add ¾ oz. of Absolut Raspberri, 1 oz. Champagne and 1 oz. Peach Puree.
3. Blend.
5. Pour blended mix carefully into glass and enjoy!
¾ oz. Absolut Raspberri
1 oz. Champagne
1 oz. Peach Puree
INSTRUCTIONS
1. Fill Martini glass with ice and pour ice into blender.
2. Add ¾ oz. of Absolut Raspberri, 1 oz. Champagne and 1 oz. Peach Puree.
3. Blend.
5. Pour blended mix carefully into glass and enjoy!
Easy Pina Coladas
2-3 ounces light rum
4 ounces Master of Mixes Piña Colada Mix
Blend with crushed ice until smooth!
The Master of Mixes brand is the best mix...even better than a scratch recipe...and what's even better is it's lower in fat and calories than making them with actual cream of coconut, which is messy to work with! This mix available at Wal-Mart...it's easy to find.
4 ounces Master of Mixes Piña Colada Mix
Blend with crushed ice until smooth!
The Master of Mixes brand is the best mix...even better than a scratch recipe...and what's even better is it's lower in fat and calories than making them with actual cream of coconut, which is messy to work with! This mix available at Wal-Mart...it's easy to find.
Easy Margaritas!
1/2 can (3 oz) frozen limeade concentrate
3 ounces tequila
1 ounce triple sec
Blend with crushed ice until smooth!
If you add a half oz of OJ to the original recipe, it's even better. Plus, it never hurts to add the juice of a lemon or lime as it's blending. You can even do a half oz of Chambord or Grand Marnier "float" after you've poured them (Chambord is delish!!). Or, add some fresh or frozen fruit to the original recipe and make fruit margaritas. If you don't have fruit but have some flavored liquors, throw some in (sour apple pucker is very popular right now). Easy recipe to work with...the variations are endless!
3 ounces tequila
1 ounce triple sec
Blend with crushed ice until smooth!
If you add a half oz of OJ to the original recipe, it's even better. Plus, it never hurts to add the juice of a lemon or lime as it's blending. You can even do a half oz of Chambord or Grand Marnier "float" after you've poured them (Chambord is delish!!). Or, add some fresh or frozen fruit to the original recipe and make fruit margaritas. If you don't have fruit but have some flavored liquors, throw some in (sour apple pucker is very popular right now). Easy recipe to work with...the variations are endless!
Italian Dressing and Salad (Olive Garden Style)
My husband loves the salad at Olive Garden! Be sure to chill the salad and serving bowls and forks thoroughly before serving.
FOR THE DRESSING:
Ingredients:
1 1/2 cup bottled Italian salad dressing (Wishbone)
2 tablespoons Parmesan cheese (Kraft)
2 tablespoons sugar
1 large egg, raw (you can also use Egg Beaters)
1/4 cup oil
Preparation:
Blend dressing, cheese, sugar and egg in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed.
FOR THE SALAD:
Ingredients:
10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pepperoncini, lightly dried
1 small vine-ripened tomato, quartered
2-3 whole black olives
1/2 cup large croutons
2-4 tablespoons grated Romano cheese, to taste
Preparation:
Toss salad, onion, pepperoncini, tomato and olives in a chilled salad bowl. Right before serving, add croutons and toss with Italian dressing (to taste). Sprinkle cheese over top and serve immediately!
FOR THE DRESSING:
Ingredients:
1 1/2 cup bottled Italian salad dressing (Wishbone)
2 tablespoons Parmesan cheese (Kraft)
2 tablespoons sugar
1 large egg, raw (you can also use Egg Beaters)
1/4 cup oil
Preparation:
Blend dressing, cheese, sugar and egg in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed.
FOR THE SALAD:
Ingredients:
10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pepperoncini, lightly dried
1 small vine-ripened tomato, quartered
2-3 whole black olives
1/2 cup large croutons
2-4 tablespoons grated Romano cheese, to taste
Preparation:
Toss salad, onion, pepperoncini, tomato and olives in a chilled salad bowl. Right before serving, add croutons and toss with Italian dressing (to taste). Sprinkle cheese over top and serve immediately!
Zuppa Toscano (Olive Garden Style)
My husband loves this soup from the Olive Garden. Here is a similar version you can make at home!
Makes: 6-8 servings
INGREDIENTS
1 lbs ground Italian sausage
1½ tsp crushed red pepper flakes
1 large white onion, diced
4 Tbsp bacon, chopped
2 tsp garlic, smashed
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes (clean potatoes thoroughly and leave the skin on)
¼ of a bunch of kale, torn into medium size pieces
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, and refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions, and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water to the pot and heat until it comes to a boil. Add the sliced potatoes and cook until soft, about half an hour.
Stir in the sausage, kale and cream, and heat until gently simmering and hot (do not let soup boil after you add the cream). Serve immediately!
Makes: 6-8 servings
INGREDIENTS
1 lbs ground Italian sausage
1½ tsp crushed red pepper flakes
1 large white onion, diced
4 Tbsp bacon, chopped
2 tsp garlic, smashed
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes (clean potatoes thoroughly and leave the skin on)
¼ of a bunch of kale, torn into medium size pieces
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, and refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions, and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water to the pot and heat until it comes to a boil. Add the sliced potatoes and cook until soft, about half an hour.
Stir in the sausage, kale and cream, and heat until gently simmering and hot (do not let soup boil after you add the cream). Serve immediately!
Wednesday, September 28, 2011
Kelley's Favorite Pie Crust
Pie Dough - makes enough for 2 crusts...
2 1/4 cups unbleached all-purpose flour , plus extra for dusting
1 teaspoon table salt
2 tablespoons granulated sugar
11 tablespoons unsalted butter , cut into 1/4-inch cubes
7 tablespoons vegetable shortening , chilled
1/3 cup water , chilled with ice, increasing up to 3/8 cup, if needed
1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes.
3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes.
4. Roll dough disks on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place.
This pie crust bakes best in a 400 degree oven for 25 min; if longer cooking time is needed, reduce oven to 350 after 25 min and bake until done!
2 1/4 cups unbleached all-purpose flour , plus extra for dusting
1 teaspoon table salt
2 tablespoons granulated sugar
11 tablespoons unsalted butter , cut into 1/4-inch cubes
7 tablespoons vegetable shortening , chilled
1/3 cup water , chilled with ice, increasing up to 3/8 cup, if needed
1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes.
3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes.
4. Roll dough disks on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place.
This pie crust bakes best in a 400 degree oven for 25 min; if longer cooking time is needed, reduce oven to 350 after 25 min and bake until done!
Sunday, September 18, 2011
Cowboy Burgers
1 lb ground beef
1/3 cup diced jalapeno (you can use banana peppers if you want less spice)
1/3 cup shredded cheese (I use the mexican blend)
2 -3 pieces bacon (can use real bacon pieces in a pinch)
1 tablespoon andouille seasoning
1 teaspoon Worcestershire sauce
4 hamburger buns
1 Cook bacon and cut into 1/4 to 1/2 inch pieces.
2 Mix all ingredients, except buns of course, in a large bowl.
3 Form into four 1/4 lb patties.
4 Grill until cooked to your preferred doneness.
5 Place on buns and enjoy!
1/3 cup diced jalapeno (you can use banana peppers if you want less spice)
1/3 cup shredded cheese (I use the mexican blend)
2 -3 pieces bacon (can use real bacon pieces in a pinch)
1 tablespoon andouille seasoning
1 teaspoon Worcestershire sauce
4 hamburger buns
1 Cook bacon and cut into 1/4 to 1/2 inch pieces.
2 Mix all ingredients, except buns of course, in a large bowl.
3 Form into four 1/4 lb patties.
4 Grill until cooked to your preferred doneness.
5 Place on buns and enjoy!
Tuesday, September 06, 2011
Monday, September 05, 2011
Baked Corn Tortilla Cups
Lightly spray or oil 6-inch corn tortillas. Press each into an oversized muffin pan. Bake at 450 degrees until slightly crisp and starting to color.
Fresh Grape Tomato Sauce
4-5 cups grape tomatoes
1/4 teaspoon red pepper flakes
2-3 cloves garlic, crushed
1 teaspoon olive oil
1/4 cup white vermouth
1/4 teaspoon kosher salt
Heat oil in medium sized sauté pan. Add garlic and red pepper flakes and sauté for a few minutes until they start to color. Add grape tomatoes and vermouth, and salt. Cover and simmer for about twenty minutes. Remove lid and smash down with a potato mashed. Cook uncovered until desired thickness is reached.
1/4 teaspoon red pepper flakes
2-3 cloves garlic, crushed
1 teaspoon olive oil
1/4 cup white vermouth
1/4 teaspoon kosher salt
Heat oil in medium sized sauté pan. Add garlic and red pepper flakes and sauté for a few minutes until they start to color. Add grape tomatoes and vermouth, and salt. Cover and simmer for about twenty minutes. Remove lid and smash down with a potato mashed. Cook uncovered until desired thickness is reached.
Crock-navy beans
1 pound small white Navy beans, rinsed
1 large sweet onion, medium dice
8 cloves garlic, peeled
Put beans, onion, and garlic in a 4 quart crock pot. Fill to about two-thirds with cold water. Put lid on and cook on high for about 6 to 8 hours. If beans seem too dry, add a little water. If beans seem to wet, cook with lid of for a while until desired consistency is reached.
These beans will keep in the refrigerator for about 5 days. I sprinkle on a little kosher salt when eating them. They taste a lot like baked beans.
1 large sweet onion, medium dice
8 cloves garlic, peeled
Put beans, onion, and garlic in a 4 quart crock pot. Fill to about two-thirds with cold water. Put lid on and cook on high for about 6 to 8 hours. If beans seem too dry, add a little water. If beans seem to wet, cook with lid of for a while until desired consistency is reached.
These beans will keep in the refrigerator for about 5 days. I sprinkle on a little kosher salt when eating them. They taste a lot like baked beans.
Monday, August 08, 2011
Sunday, August 07, 2011
Dirty Martinis
2 ounces frozen vodka1 ounce dry vermouth (Noilly Prat brand, please)
Splash of Mezzetta Bleu Cheese stuffed olives juice
Shake over ice and serve neat with an olive.
Strict limit: 4 per person
Golden Corn Cakes with Critus Greens
1 1/4 cups corn kernels, cut from 1-2 ears of corn
1 large shallot, diced fine (about 3 tablespoons)
1 jalapeño, seeds and membrane removed (about 2 tablespoons)
1/2 teaspoon cumin seeds, roughly smashed
3/4 teaspoon salt, plus extra for seasoning
1/4 teaspoon black pepper, plus extra for seasoning
3/4 cup full-fat Greek yogurt
3 tablespoons olive oil, plus extra for frying
3 eggs, separated
4 cups arugula
1 tablespoon lemon juice
1/2-1 cup cilantro leaves
1/4 cup sour cream
1. In a large bowl mix polenta with corn, shallots, jalapeño, cumin, salt and pepper. Add yogurt, 1 1/2 tablespoons olive oil and 1 egg yolk (discard the other 2 yolks). Mix well with a fork.
2. In a separate bowl, beat egg whites to soft peaks. Carefully fold whites into corn batter in two stages. Let rest 5 minutes.
3. Meanwhile, make dressing. Whisk 1 1/2 tablespoons olive oil with lemon juice. Season with salt and pepper to taste.
4. Set a large nonstick frying pan over medium heat for 1-2 minutes. Pour in 1 teaspoon olive oil. Once hot, spoon 2 tablespoons of batter per cake into pan. Repeat until pan is full. Cook cakes 2-3 minutes, or until golden. Flip and cook 1 minute longer, or until golden. Transfer to paper-lined tray. Yield about 16 cakes.
5. Toss arugula with cilantro. Add dressing and toss again. Season to taste. Serve corn cakes with a spoonful of sour cream alongside greens. If serving as an hors d'oeuvre, scatter cilantro over cakes before serving.
Dirty Martinis with Mezzetta Bleu Cheese olives made a great accompaniment. Yum!
Wednesday, July 27, 2011
Hard Eight Cornbread Salad
One of my fav. BBQ placed in DFW serves this dish and its great. Well last time I was in talked to the manager and he gave me the recipe so figured I would share. Its really good stuff.
Hard 8 BBQ cornbread Salad.
2 pkgs sweet cornbread mix, prepared, and crumbled
1 lg. tomato, seeded and diced
4 - 6 slices crisp cooked bacon, crumbled
1/4 c minced red onion
1/4 c sliced green onion
1 cup shredded Cheddar cheese
salt and pepper
Approximately 2T Miracle Whip (I like a little more, but just do it to taste)
Combine first 6 ingredients. Add mayo sparingly. Cornbread should be crumbly, not stuck together! Add salt a d pepper to taste. Refrigerate before serving.
Saturday, July 09, 2011
Thai Noodle Salad
Recipe By :The McDougall Quick & Easy Cookbook
Serving Size : 8 Preparation Time :0:10
Categories : McDougall
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10 oz pkg Chinese noodles
1/3 cup rice vinegar
3 tablespoons soy sauce
3 tablespoons lime juice
3 tablespoons sugar
1 teaspoon minced fresh garlic
1 teaspoon ground fresh chile paste
1 dash sesame oil -- (optional)
3/4 cup shredded carrot
3/4 cup chopped fresh cilantro
Bring 6 quarts of water to a boil. Drop in the noodles. Cook until tender,
about 3 minutes, stirring constantly to separate the noodles. Pour into a
colander and rinse with cold water.
Combine the remaining ingredients, except the carrot and cilantro, in a large
bowl. Stir to mix and dissolve the sugar. Add the noodles, carrot, and
cilantro. Toss to mix. Serve immediately or chill up to 4 hours.
Serving Size : 8 Preparation Time :0:10
Categories : McDougall
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10 oz pkg Chinese noodles
1/3 cup rice vinegar
3 tablespoons soy sauce
3 tablespoons lime juice
3 tablespoons sugar
1 teaspoon minced fresh garlic
1 teaspoon ground fresh chile paste
1 dash sesame oil -- (optional)
3/4 cup shredded carrot
3/4 cup chopped fresh cilantro
Bring 6 quarts of water to a boil. Drop in the noodles. Cook until tender,
about 3 minutes, stirring constantly to separate the noodles. Pour into a
colander and rinse with cold water.
Combine the remaining ingredients, except the carrot and cilantro, in a large
bowl. Stir to mix and dissolve the sugar. Add the noodles, carrot, and
cilantro. Toss to mix. Serve immediately or chill up to 4 hours.
Monday, June 06, 2011
Cucumber Salad with Olives, Oregano, and Almonds
Serves 4 to 6 .
WHY THIS RECIPE WORKS:
We started our Cucumber Salad recipe by selecting American cucumbers, which are crunchier than their English cousins. Draining the thinly sliced cucumbers on paper towels helped to wick away some of their moisture...
This salad is best served within one hour of being dressed.
INGREDIENTS
4 cucumbers , peeled, halved lengthwise, seeded, and sliced very thin
1/3 cup white wine vinegar
1 tablespoon lemon juice
2 teaspoons extra virgin olive oil
1 1/2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup pitted kalamata olives , chopped coarse
1 shallot , sliced very thin
1/2 cup chopped fresh parsley
1 teaspoon minced fresh oregano
3 tablespoons sliced almonds , toasted and chopped coarse
INSTRUCTIONS
1. Evenly spread cucumber slices on paper towel–lined baking sheet. Refrigerate while preparing dressing.
2. Bring vinegar to simmer in saucepan over medium-low heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer vinegar to bowl and set aside to cool to room temperature, about 10 minutes. Whisk in lemon juice, oil, sugar, salt, and pepper.
3. When ready to serve, add cucumbers, olives, shallot, parsley, and oregano to dressing and toss to combine. Let stand for 5 minutes; retoss, sprinkle with almonds, and serve.
WHY THIS RECIPE WORKS:
We started our Cucumber Salad recipe by selecting American cucumbers, which are crunchier than their English cousins. Draining the thinly sliced cucumbers on paper towels helped to wick away some of their moisture...
This salad is best served within one hour of being dressed.
INGREDIENTS
4 cucumbers , peeled, halved lengthwise, seeded, and sliced very thin
1/3 cup white wine vinegar
1 tablespoon lemon juice
2 teaspoons extra virgin olive oil
1 1/2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup pitted kalamata olives , chopped coarse
1 shallot , sliced very thin
1/2 cup chopped fresh parsley
1 teaspoon minced fresh oregano
3 tablespoons sliced almonds , toasted and chopped coarse
INSTRUCTIONS
1. Evenly spread cucumber slices on paper towel–lined baking sheet. Refrigerate while preparing dressing.
2. Bring vinegar to simmer in saucepan over medium-low heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer vinegar to bowl and set aside to cool to room temperature, about 10 minutes. Whisk in lemon juice, oil, sugar, salt, and pepper.
3. When ready to serve, add cucumbers, olives, shallot, parsley, and oregano to dressing and toss to combine. Let stand for 5 minutes; retoss, sprinkle with almonds, and serve.
Cucumber Salad with Olives, Oregano, and Almonds
Serves 4 to 6 .
WHY THIS RECIPE WORKS:
We started our Cucumber Salad recipe by selecting American cucumbers, which are crunchier than their English cousins. Draining the thinly sliced cucumbers on paper towels helped to wick away some of their moisture...
This salad is best served within one hour of being dressed.
INGREDIENTS
4 cucumbers , peeled, halved lengthwise, seeded, and sliced very thin
1/3 cup white wine vinegar
1 tablespoon lemon juice
2 teaspoons extra virgin olive oil
1 1/2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup pitted kalamata olives , chopped coarse
1 shallot , sliced very thin
1/2 cup chopped fresh parsley
1 teaspoon minced fresh oregano
3 tablespoons sliced almonds , toasted and chopped coarse
INSTRUCTIONS
1. Evenly spread cucumber slices on paper towel–lined baking sheet. Refrigerate while preparing dressing.
2. Bring vinegar to simmer in saucepan over medium-low heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer vinegar to bowl and set aside to cool to room temperature, about 10 minutes. Whisk in lemon juice, oil, sugar, salt, and pepper.
3. When ready to serve, add cucumbers, olives, shallot, parsley, and oregano to dressing and toss to combine. Let stand for 5 minutes; retoss, sprinkle with almonds, and serve.
WHY THIS RECIPE WORKS:
We started our Cucumber Salad recipe by selecting American cucumbers, which are crunchier than their English cousins. Draining the thinly sliced cucumbers on paper towels helped to wick away some of their moisture...
This salad is best served within one hour of being dressed.
INGREDIENTS
4 cucumbers , peeled, halved lengthwise, seeded, and sliced very thin
1/3 cup white wine vinegar
1 tablespoon lemon juice
2 teaspoons extra virgin olive oil
1 1/2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup pitted kalamata olives , chopped coarse
1 shallot , sliced very thin
1/2 cup chopped fresh parsley
1 teaspoon minced fresh oregano
3 tablespoons sliced almonds , toasted and chopped coarse
INSTRUCTIONS
1. Evenly spread cucumber slices on paper towel–lined baking sheet. Refrigerate while preparing dressing.
2. Bring vinegar to simmer in saucepan over medium-low heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer vinegar to bowl and set aside to cool to room temperature, about 10 minutes. Whisk in lemon juice, oil, sugar, salt, and pepper.
3. When ready to serve, add cucumbers, olives, shallot, parsley, and oregano to dressing and toss to combine. Let stand for 5 minutes; retoss, sprinkle with almonds, and serve.
Monday, March 21, 2011
Potato Enchiladas
1 28-ounce can Green Chili Sauce Medium by Las Palmas
4 ounces water
1/3 cup salsa
2 cups mashed potatoes made with potato water instead of milk
10 flour tortillas
3/4 cup chopped green onions
3/4 cup frozen corn kernels, thawed
1 4-ounce can diced green chilies
Preheat oven to 350 degrees.
Add water to can of chili sauce and stir to combine. Spread 1 cup of sauce over the bottom of a casserole dish. Stir the salsa into the mashed potatoes and mix well. Spread a line of potatoes down the center of each tortillas; sprinkle on some green onions, corn, and green chilies. Roll up and place seam side down in casserole. Pout remaining sauce over tortillas, cover, and bake for 30 minutes.
Mexican Rice
3/4 cup water
3 cups cooked brown rice
1 cup chopped green onions
1 green bell pepper, chopped
1/2 teaspoon minced fresh garlic
1 10-ounce can Ro-tel diced tomatoes and green chilies
1/2 cup salsa
1/4 cup cilantro
Place water in saucepan. Add green onions, bell pepper, and garlic. Cook, stirring occasionally, for 10 minutes. Add the tomatoes and salsa. Stir in the hot rice and mix well. Cook until heated through. Stir in the cilantro and serve at once.
Monday, March 07, 2011
Easy (Overnight) Spelt Pancakes
From the cookbook Vegan Yum Yum!
Makes approximately 25 silver-dollar sized pancakes (about enough for two people).
1 1/2 cup almond or soy milk
1 TBS sugar
2 TBS oil
1 cup spelt flour (you can substitute all-purpose flour*, but the spelt flour adds an amazing sweet flavor to this recipe)
1/3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp extract (any flavor, I used orange, but vanilla is a no-brainer)
1-2 TBS water, to thin batter (if needed)
Add milk to your blender. Add remaining ingredients, except the water, and blend for a few seconds until combined. Scrape down any dry flour stuck to the side of the jar and blend again. Place the top on the blender and refrigerate overnight. You can also use the batter immediately.
In the morning, place the blender back on the base and add 1-2 Tbs of water, blend to mix. This re-thins the batter that had thickened overnight.
Preheat oven to 200º F and put an oven-safe plate on the middle rack. Heat a non-stick skillet over medium heat. Pour the batter directly into the center of the ungreased, heated pan. I prefer silver dollar sized pancakes (2 1/2 to 3″ in diameter), but you can make any size you want. This batter will create fairly thin pancakes, which are great for staking and eating!
After a few minutes of cooking, the batter will start to bubble and set; flip your pancake! If your pancake doesn't look properly brown by this time, turn the heat up. If the pancake looks overly brown, turn the heat down.
As the pancakes finish cooking, stack them on the plate in the oven (this will keep the whole stack warm and soft while you’re cooking the others).
Serve with vegan margarine (Earth Balance) and real maple syrup.
Vegan or not, these are simply wonderful pancakes to make and share!
*If using only all-purpose flour for this recipe, you may need to add more liquid. Regular flour absorbs more moisture than spelt.
Makes approximately 25 silver-dollar sized pancakes (about enough for two people).
1 1/2 cup almond or soy milk
1 TBS sugar
2 TBS oil
1 cup spelt flour (you can substitute all-purpose flour*, but the spelt flour adds an amazing sweet flavor to this recipe)
1/3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp extract (any flavor, I used orange, but vanilla is a no-brainer)
1-2 TBS water, to thin batter (if needed)
Add milk to your blender. Add remaining ingredients, except the water, and blend for a few seconds until combined. Scrape down any dry flour stuck to the side of the jar and blend again. Place the top on the blender and refrigerate overnight. You can also use the batter immediately.
In the morning, place the blender back on the base and add 1-2 Tbs of water, blend to mix. This re-thins the batter that had thickened overnight.
Preheat oven to 200º F and put an oven-safe plate on the middle rack. Heat a non-stick skillet over medium heat. Pour the batter directly into the center of the ungreased, heated pan. I prefer silver dollar sized pancakes (2 1/2 to 3″ in diameter), but you can make any size you want. This batter will create fairly thin pancakes, which are great for staking and eating!
After a few minutes of cooking, the batter will start to bubble and set; flip your pancake! If your pancake doesn't look properly brown by this time, turn the heat up. If the pancake looks overly brown, turn the heat down.
As the pancakes finish cooking, stack them on the plate in the oven (this will keep the whole stack warm and soft while you’re cooking the others).
Serve with vegan margarine (Earth Balance) and real maple syrup.
Vegan or not, these are simply wonderful pancakes to make and share!
*If using only all-purpose flour for this recipe, you may need to add more liquid. Regular flour absorbs more moisture than spelt.
Basic White Bread (Bread Machine)
1 cup lukewarm water.
2 1/4 tsp bread machine yeast (1 package rapid rise yeast will also work)
3 TBS honey
3 cups white bread flour
1 1/2 tsp salt
1-2 tbs olive oil
Place water, yeast and honey in bread machine and stir lightly; allow to sit for 3-5 minutes, so the yeast can get started. Add flour, salt, and olive oil. Set-up the machine for "white bread" and press "start." The cycle time should take about 3 hours and 40 minutes to complete the loaf.
2 1/4 tsp bread machine yeast (1 package rapid rise yeast will also work)
3 TBS honey
3 cups white bread flour
1 1/2 tsp salt
1-2 tbs olive oil
Place water, yeast and honey in bread machine and stir lightly; allow to sit for 3-5 minutes, so the yeast can get started. Add flour, salt, and olive oil. Set-up the machine for "white bread" and press "start." The cycle time should take about 3 hours and 40 minutes to complete the loaf.
My Friend Monique's Amazing Potato and Leek Soup
5-6 large russet potatoes (or 10-12 small/medium)
2-3 leeks
water
salt
white pepper
Tofutti sour cream (blue tub brand which is not hydrogenated)
Peel potatoes and cut into 1 inch pieces. Place potatoes into a soup pot and barely cover with water (my friend Monique never writes this recipe down and when she recites it verbally to friends, she always cautions, "don't put too much water in the pot!"); so don't put too much water in the pot!
Slice the roots off the leeks and discard any ragged or coarse outer leaves. Also trim the darkest green part off each stalk as you'll only use the tender light green and white portion of the vegetable for this recipe! Slice the leeks down the center and then slice into 1/4 inch pieces. Place in a bowl of cold water and bounce the leeks to remove the dirt (the dirt and grit will sink to the bottom). Repeat as necessary to ensure the leeks are clean! Place them in the pot with the potatoes, and add a little water if needed.
Add salt and pepper to taste, and bring soup to a simmer over medium heat; cook 20-30 minutes or until vegetables are tender. When the potatoes pierce easily with a fork, use a hand-held potato masher to lightly mash everything into a creamy soup! Adjust seasoning if needed.
Place hot soup immediately in bowls and serve with a large dollop of Tofutti sour cream!
Serves 4-6 as a main course!
Note: Monique always makes this soup with regular sour cream; she will generally stir a whole, small container of sour cream right into the soup before serving. Although not vegan, this is a most excellent variation! If you are having guests and dairy is not a problem, this version makes an elegant first course.
2-3 leeks
water
salt
white pepper
Tofutti sour cream (blue tub brand which is not hydrogenated)
Peel potatoes and cut into 1 inch pieces. Place potatoes into a soup pot and barely cover with water (my friend Monique never writes this recipe down and when she recites it verbally to friends, she always cautions, "don't put too much water in the pot!"); so don't put too much water in the pot!
Slice the roots off the leeks and discard any ragged or coarse outer leaves. Also trim the darkest green part off each stalk as you'll only use the tender light green and white portion of the vegetable for this recipe! Slice the leeks down the center and then slice into 1/4 inch pieces. Place in a bowl of cold water and bounce the leeks to remove the dirt (the dirt and grit will sink to the bottom). Repeat as necessary to ensure the leeks are clean! Place them in the pot with the potatoes, and add a little water if needed.
Add salt and pepper to taste, and bring soup to a simmer over medium heat; cook 20-30 minutes or until vegetables are tender. When the potatoes pierce easily with a fork, use a hand-held potato masher to lightly mash everything into a creamy soup! Adjust seasoning if needed.
Place hot soup immediately in bowls and serve with a large dollop of Tofutti sour cream!
Serves 4-6 as a main course!
Note: Monique always makes this soup with regular sour cream; she will generally stir a whole, small container of sour cream right into the soup before serving. Although not vegan, this is a most excellent variation! If you are having guests and dairy is not a problem, this version makes an elegant first course.
Friday, February 18, 2011
Skillet Cajun Cabbage and Rice
INGREDIENTS:
1 tablespoon vegetable oil (you can also omit the oil to make this dish fat-free by sauteing using small amount of water)
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 (10 ounce) can Rotelle (diced tomatoes
with mild green chilies), un-drained
1 (8 ounce) can tomato sauce
1/2 cup long grain rice, uncooked
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne
pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1/3 cup water
1 head Napa cabbage, chopped
DIRECTIONS:
1. Heat the oil (or simply use water if making the recipe without fat) in a large non-stick skillet over medium heat. Sautee green pepper, onion, and garlic until the vegetables have softened, about 8 minutes.
2. Stir in Rotelle, tomato sauce, rice, salt, basil, oregano, the cayenne, white pepper, black pepper (adding more pepper to taste, if desired) and 1/3 cup of water; heat, stirring occasionally, until sauce is gently simmering. Sprinkle chopped cabbage on top without stirring, turn heat to medium-low (you do not want the tomato sauce to burn) and cover tightly with a lid (if the cabbage is too high, smoosh a little with the lid until closed; the cabbage will cook down).
3. Cook 15 minutes, then remove lid and stir (make sure to get browned bits off bottom). If mixture looks to thick, add a little more water. Cover and cook another 5 minutes or until rice is soft and cooked-through. Stir one last time, and serve immediately!
Makes 6-8 servings depending on portion size.
1 tablespoon vegetable oil (you can also omit the oil to make this dish fat-free by sauteing using small amount of water)
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 (10 ounce) can Rotelle (diced tomatoes
with mild green chilies), un-drained
1 (8 ounce) can tomato sauce
1/2 cup long grain rice, uncooked
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne
pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1/3 cup water
1 head Napa cabbage, chopped
DIRECTIONS:
1. Heat the oil (or simply use water if making the recipe without fat) in a large non-stick skillet over medium heat. Sautee green pepper, onion, and garlic until the vegetables have softened, about 8 minutes.
2. Stir in Rotelle, tomato sauce, rice, salt, basil, oregano, the cayenne, white pepper, black pepper (adding more pepper to taste, if desired) and 1/3 cup of water; heat, stirring occasionally, until sauce is gently simmering. Sprinkle chopped cabbage on top without stirring, turn heat to medium-low (you do not want the tomato sauce to burn) and cover tightly with a lid (if the cabbage is too high, smoosh a little with the lid until closed; the cabbage will cook down).
3. Cook 15 minutes, then remove lid and stir (make sure to get browned bits off bottom). If mixture looks to thick, add a little more water. Cover and cook another 5 minutes or until rice is soft and cooked-through. Stir one last time, and serve immediately!
Makes 6-8 servings depending on portion size.
Tuesday, February 01, 2011
Fernanda Gerhardt's Martini Prawns
Ingredients:24 medium-large prawns, peeled and deveined
1 egg white
1/4 cup cornstarch
julienned carrots (about 2 bags)
Sauce:
3 T sugar
1 T orange juice
1 T water
1 T white vinegar
7 T mayonnaise
1 t Japanese 7 flavor chili powder
2 T Vietnamese garlic chili paste
1 T tobiko
Preparation:
Defrost the shrimp, if necessary, and pat dry.
Beat the whites of the egg, and add a little salt and pepper.
Blanch carrots in boiling water for a few minutes and drain.
Put the blanched carrots in the bottom of a martini glass, adding a spoonful of sauce to each glass.
Coat the shrimp with the cornstarch and deep fry in oil (canola or peanut) in small batches until done (1 to 2 minutes in a deep fryer).
Once the prawns are cooked, coat them with the sauce (if you are making several batches, keep them warm in the oven).
Top the carrots and sauce with the cooked, sauced pawns.
You can also serve them family style on a large platter of blanched carrots.
Monday, January 03, 2011
My Favorite Crock Pot Beans
1 pound small white Navy beans, rinsed1 large sweet onion, medium dice
8 cloves garlic, peeled
Put beans, onion, and garlic in a 4 quart crock pot. Fill to about two-thirds with cold water. Put lid on and cook on high for about 6 to 8 hours. If beans seem too dry, add a little water. If beans seem to wet, cook with lid of for a while until desired consistency is reached.
These beans will keep in the refrigerator for about 5 days. I sprinkle on a little kosher salt when eating them. They taste a lot like baked beans.
Chinese Noodle Soup
Adapted from The McDougall Quick & Easy Cookbook
1 cube Rapunzel Vegan Vegetable Bouillon with Sea Salt
2 cups water
1 clove garlic, pressed
1/2 inch square of fresh ginger, grated
5 ounces China Bowl Select Chinese Noodles
1 bunch green onions, sliced thin
1/2 bottle Mezzetta Gourmet Baby Corn, drained (optional)
1 bunch fresh spinach, washed and coarsely sliced (slice off stems and discard)
8 Shiitake mushrooms, sliced
Saute mushrooms in a small amount of water until softened, about 5 minutes. Place broth, bouillon cube, water, garlic and ginger in a medium-large saucepan and bring to a boil. Add noodles, green onions, spinach, baby corn (if using), and sauteed mushrooms. Reduce heat and simmer for 6 to 8 minutes stirring frequently to break apart noodles.
Serves 4
Serves 4
Saturday, January 01, 2011
Mushroom En Croute
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 eggs
1 tablespoon water
3/4 pound mushrooms, chopped fine using a food processor
1 cup Pepperidge Farm® Herb Seasoned Stuffing
1 small onion, chopped (about 1/2cup)
1 TBS fresh thyme
Directions
Heat the oven to 375°F. Beat 1 egg and water in a small bowl with a fork or whisk.
Mix the mushrooms. stuffing, remaining egg, onion and thyme in a large bowl.
Unfold the pastry sheet on a lightly floured surface. Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. Spoon the mushroom mixture down the center of the pastry. Starting at one end, fold the pastry strips over the mushroom mixture, alternating sides, to cover the mushroom mixture. Place the pastry onto a baking sheet. Brush the pastry with the egg mixture.
Bake for 35-45 minutes or until the pastry is golden brown and the mushroom mixture is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.
Tip: Serves 8 as an appetizer.
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 eggs
1 tablespoon water
3/4 pound mushrooms, chopped fine using a food processor
1 cup Pepperidge Farm® Herb Seasoned Stuffing
1 small onion, chopped (about 1/2cup)
1 TBS fresh thyme
Directions
Heat the oven to 375°F. Beat 1 egg and water in a small bowl with a fork or whisk.
Mix the mushrooms. stuffing, remaining egg, onion and thyme in a large bowl.
Unfold the pastry sheet on a lightly floured surface. Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. Spoon the mushroom mixture down the center of the pastry. Starting at one end, fold the pastry strips over the mushroom mixture, alternating sides, to cover the mushroom mixture. Place the pastry onto a baking sheet. Brush the pastry with the egg mixture.
Bake for 35-45 minutes or until the pastry is golden brown and the mushroom mixture is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.
Tip: Serves 8 as an appetizer.
Sausage En Croute
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 eggs
1 tablespoon water
1/2 pound bulk pork sausage (reduced fat works well)
1 cup Pepperidge Farm® Herb Seasoned Stuffing
1 small onion, chopped (about 1/4 cup)
1 cup chopped mushroom (about 3 ounces)
Directions
Heat the oven to 375°F. Beat 1 egg and water in a small bowl with a fork or whisk.
Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl.
Unfold the pastry sheet on a lightly floured surface. Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. Spoon the sausage mixture down the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet. Brush the pastry with the egg mixture.
Bake for 35-45 minutes or until the pastry is golden brown and the sausage is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.
Tip: Serves 8 as an appetizer.
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 eggs
1 tablespoon water
1/2 pound bulk pork sausage (reduced fat works well)
1 cup Pepperidge Farm® Herb Seasoned Stuffing
1 small onion, chopped (about 1/4 cup)
1 cup chopped mushroom (about 3 ounces)
Directions
Heat the oven to 375°F. Beat 1 egg and water in a small bowl with a fork or whisk.
Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl.
Unfold the pastry sheet on a lightly floured surface. Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. Spoon the sausage mixture down the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet. Brush the pastry with the egg mixture.
Bake for 35-45 minutes or until the pastry is golden brown and the sausage is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.
Tip: Serves 8 as an appetizer.
Friday, December 24, 2010
Caramel Corn
Ingredients
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup salted butter
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Directions
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup salted butter
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Directions
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
Monday, November 22, 2010
Blini with Caviar
Makes 4 dozen
To make the blini:
2 ¼ tsp active dry yeast (or one ¼ oz envelope)
½ cup warm water
1 cup all-purpose flour
coarse salt
½ cup low-fat buttermilk
1 tbs unsalted butter, melted (plus more for the pan)
½ tsp sugar
2 large eggs, separated
Garnish:
Serve with a dab of crème fraiche and a spoonful of caviar! These can also be served with melted butter, sour cream, smoked fish, and if you wish, strawberry jam.
In a small bowl, sprinkle yeast over water. Let stand until foamy, about 5 minutes.
In a small bowl, stir together flour and ½ tsp plus a pinch of salt.
In a large bowl, stir together buttermilk, butter, sugar, and egg yolks; whisk in yeast mixture, then flour mixture. Let stand, covered in a warm place, for 30 minutes.
Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes.
Heat a nonstick skillet over medium heat and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6-7 per skillet) and cook, flipping after bubbles appear at the edges and the color turns golden, 1 ½ to 2 minutes per side. Transfer to a parchment-lined tray, and let cool for 30 minutes.
Garnish with crème fraiche and caviar.
Make ahead: Blini can be refrigerated for up to 2 days . Warm in a low-temperature oven before serving.
To make the blini:
2 ¼ tsp active dry yeast (or one ¼ oz envelope)
½ cup warm water
1 cup all-purpose flour
coarse salt
½ cup low-fat buttermilk
1 tbs unsalted butter, melted (plus more for the pan)
½ tsp sugar
2 large eggs, separated
Garnish:
Serve with a dab of crème fraiche and a spoonful of caviar! These can also be served with melted butter, sour cream, smoked fish, and if you wish, strawberry jam.
In a small bowl, sprinkle yeast over water. Let stand until foamy, about 5 minutes.
In a small bowl, stir together flour and ½ tsp plus a pinch of salt.
In a large bowl, stir together buttermilk, butter, sugar, and egg yolks; whisk in yeast mixture, then flour mixture. Let stand, covered in a warm place, for 30 minutes.
Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes.
Heat a nonstick skillet over medium heat and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6-7 per skillet) and cook, flipping after bubbles appear at the edges and the color turns golden, 1 ½ to 2 minutes per side. Transfer to a parchment-lined tray, and let cool for 30 minutes.
Garnish with crème fraiche and caviar.
Make ahead: Blini can be refrigerated for up to 2 days . Warm in a low-temperature oven before serving.
Croustillants (Cheese Crackers)
Serves 6
2 cups (250 g) shredded Comte or Gruyere cheese
½ cup grated Parmesan cheese
6 tbs unsalted butter
1 cup (155 g) all-purpose flour
pinch of cayenne pepper
2-3 tbs chopped chives
coarse sea salt
In a food processor, combine cheeses, butter, flour, and cayenne pepper. Process until well combined and crumbly (40-60 seconds).
Transfer mixture to a piece of plastic wrap and shape into a log about 2 inches in diameter and 6-7 inches long. Roll the log in the plastic wrap , patting it while you work, so that it forms a smooth, even shape. Refrigerate at least 1 hour or for up to overnight.
Preheat oven to 350 degrees. Unwrap the dough and slice into rounds about ¼ inch thick. Arrange on 2 ungreased baking sheets, preferably nonstick, spacing the rounds about 2 inches apart. Sprinkle evenly with chives and then with a little salt.
Bake the crackers, 1 sheet at a time, until they are a light golden brown – 10-15 minutes, rotating the pan halfway through the baking time to ensure even browning. For crispier crackers, bake for up to 3 minutes longer, but do not let the edges brown or the crackers will taste bitter.
Remove from the oven and serve immediately with a light, spicy red wine or with a kir (crème de cassis with dry white wine in a champagne glass; you can also make a kir royal by replacing the white wine with champagne).
2 cups (250 g) shredded Comte or Gruyere cheese
½ cup grated Parmesan cheese
6 tbs unsalted butter
1 cup (155 g) all-purpose flour
pinch of cayenne pepper
2-3 tbs chopped chives
coarse sea salt
In a food processor, combine cheeses, butter, flour, and cayenne pepper. Process until well combined and crumbly (40-60 seconds).
Transfer mixture to a piece of plastic wrap and shape into a log about 2 inches in diameter and 6-7 inches long. Roll the log in the plastic wrap , patting it while you work, so that it forms a smooth, even shape. Refrigerate at least 1 hour or for up to overnight.
Preheat oven to 350 degrees. Unwrap the dough and slice into rounds about ¼ inch thick. Arrange on 2 ungreased baking sheets, preferably nonstick, spacing the rounds about 2 inches apart. Sprinkle evenly with chives and then with a little salt.
Bake the crackers, 1 sheet at a time, until they are a light golden brown – 10-15 minutes, rotating the pan halfway through the baking time to ensure even browning. For crispier crackers, bake for up to 3 minutes longer, but do not let the edges brown or the crackers will taste bitter.
Remove from the oven and serve immediately with a light, spicy red wine or with a kir (crème de cassis with dry white wine in a champagne glass; you can also make a kir royal by replacing the white wine with champagne).
Roasted Figs with Goat Cheese Appetizer
I had an amazing figs with the goat cheese and walnuts appetizer last night (at Eno's in the Bishop Arts District in Dallas); I’m feeling inspired! This recipe is from one of my favorite chefs...David Lebovitz. You could do this as an amazing appetizer for Thanksgiving; just cut the tops off and leave the figs whole while baking (which will increase the oven time a little). When finished baking, let the figs cool a little. Then, simply use a melon-baller or a small spoon to scoop out a small bit of the fig on top (reserve for another use, or eat right away). Tuck a little goat cheese into the top of each fig, and finish by pressing a whole or some chopped walnuts on top! Serve warm!
Roasted Figs
serves 6-8
Use a baking dish or pan that will allow you to bake the figs in a single layer. One that is 2 quarts (2l) should do it. Depending on where you live, fresh fig season is near the end of summer and mid-autumn and the best place to find fresh figs is at a farmers market.
1 pound (450g) fresh figs
4-6 branches fresh thyme
2 tablespoons liquor, such as Chartreuse, Pernod, Grand Marnier or Cointreau
1 tablespoon dark or light brown sugar
2 tablespoons honey
three 1-inch (3cm) strips of fresh lemon zest
1. Preheat the oven to 400ºF (200ºC).
2. Slice the touch stem end off the figs and slice each in half lengthwise.
3. Toss the figs in a large baking dish with the thyme, liquor, brown sugar, honey, and lemon zest. Turn the figs so that they are all cut side down in the baking dish, in a single layer.
4. For figs that are softer and juicier, cover the baking dish snugly with foil and bake for 15 to 20 minutes, or until the figs are softened and cooked through.
For figs that are firmer, with less liquid, roast them in the oven, uncovered, for 30 minutes, or until cooked through.
5. When done, remove the baking dish from oven, lift off the foil, and let the figs cool completely.
Variation: For more savory figs, replace the liquor with one or two tablespoons balsamic or sherry vinegar.
Storage: Roasted figs can be stored in the refrigerator for up to one week.
Roasted Figs
serves 6-8
Use a baking dish or pan that will allow you to bake the figs in a single layer. One that is 2 quarts (2l) should do it. Depending on where you live, fresh fig season is near the end of summer and mid-autumn and the best place to find fresh figs is at a farmers market.
1 pound (450g) fresh figs
4-6 branches fresh thyme
2 tablespoons liquor, such as Chartreuse, Pernod, Grand Marnier or Cointreau
1 tablespoon dark or light brown sugar
2 tablespoons honey
three 1-inch (3cm) strips of fresh lemon zest
1. Preheat the oven to 400ºF (200ºC).
2. Slice the touch stem end off the figs and slice each in half lengthwise.
3. Toss the figs in a large baking dish with the thyme, liquor, brown sugar, honey, and lemon zest. Turn the figs so that they are all cut side down in the baking dish, in a single layer.
4. For figs that are softer and juicier, cover the baking dish snugly with foil and bake for 15 to 20 minutes, or until the figs are softened and cooked through.
For figs that are firmer, with less liquid, roast them in the oven, uncovered, for 30 minutes, or until cooked through.
5. When done, remove the baking dish from oven, lift off the foil, and let the figs cool completely.
Variation: For more savory figs, replace the liquor with one or two tablespoons balsamic or sherry vinegar.
Storage: Roasted figs can be stored in the refrigerator for up to one week.
Saturday, November 20, 2010
Shirley Schmidt's Shrimp Cocktail
Cooked and peeled large shrimp, cut into bite sized pieces celery, minced to a medium dice
Mix with a cocktail sauce composed of:
Heinz Chili Sauce
Heinz Cocktail Sauce
Fresh, prepared horseradish
Lea and Perins Worcesterhire sauce
Ruth Schmidt's Hash
2 cups yellow onions, ground (or chopped very fine in a food processor)
4 cups raw Russet potatoes, peeled and ground (or chopped very fine in a food processor)
4 cups cooked leftover pot roast, ground (or chopped very fine in a food processor)
2 plus cups gravy (you can use a McCormick package or a can of beef gravy if you don't have enough.
Mix all ingredients together and bake in a large rectangular casserole at 400º for 2 1/2 to 3 hours.
Wednesday, November 17, 2010
Cinnamon Ice Cream
1 ½ cups whole milk
225 grams sugar
pinch of salt
15 sticks cinnamon, broken up
3 cups heavy cream
8 egg yolks
Warm the milk, sugar, salt, cinnamon sticks and 1 ½ cups cream in a medium saucepan. Once warm, remove from heat and cover; let sit at room temperature for 1 hour.
Re-warm the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard.
Pour remaining 1 ½ cups cream into a large bowl and set a strainer on top. Also, prepare an ice bath that you can set the bowl with cream into.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Then, pour back into the saucepan.
Stir the mixture constantly over medium heat until the mixture thickens and coats the back of a spoon. Pour the custard through a chinoise or strainer lined with cheesecloth into the cream. Place the bowl into the ice bath and stir until cool.
Chill the mixture thoroughly in the refrigerator; then, freeze it in your ice cream maker according to the manufacturer’s instructions.
Makes 10-12 medium servings or about 1 ½ quarts.
225 grams sugar
pinch of salt
15 sticks cinnamon, broken up
3 cups heavy cream
8 egg yolks
Warm the milk, sugar, salt, cinnamon sticks and 1 ½ cups cream in a medium saucepan. Once warm, remove from heat and cover; let sit at room temperature for 1 hour.
Re-warm the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard.
Pour remaining 1 ½ cups cream into a large bowl and set a strainer on top. Also, prepare an ice bath that you can set the bowl with cream into.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Then, pour back into the saucepan.
Stir the mixture constantly over medium heat until the mixture thickens and coats the back of a spoon. Pour the custard through a chinoise or strainer lined with cheesecloth into the cream. Place the bowl into the ice bath and stir until cool.
Chill the mixture thoroughly in the refrigerator; then, freeze it in your ice cream maker according to the manufacturer’s instructions.
Makes 10-12 medium servings or about 1 ½ quarts.
Monday, November 15, 2010
Apple Crostata
This dessert is so easy! And, it looks impressive! It was an absolute hit at my last dinner party, and I will be making this from now on instead of apple pie!
Ingredients
For the pastry:
1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water
For the filling:
1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons (1/2 stick) cold unsalted butter, diced
Directions
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
Preheat the oven to 450 degrees F.
Flour a rolling pin and roll the pastry into an 11-inch circle on a piece of lightly floured parchment paper; transfer to a baking sheet.
For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
Serve warm with homemade cinnamon ice cream!
Serves 6-8
Note: If doubling the recipe, two tarts will fit side-by-side on one large baking sheet! Keep an eye on the top of the tart as it bakes; it may brown too quickly and need to be loosely covered with foil before it’s done.
Ingredients
For the pastry:
1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water
For the filling:
1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons (1/2 stick) cold unsalted butter, diced
Directions
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
Preheat the oven to 450 degrees F.
Flour a rolling pin and roll the pastry into an 11-inch circle on a piece of lightly floured parchment paper; transfer to a baking sheet.
For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
Serve warm with homemade cinnamon ice cream!
Serves 6-8
Note: If doubling the recipe, two tarts will fit side-by-side on one large baking sheet! Keep an eye on the top of the tart as it bakes; it may brown too quickly and need to be loosely covered with foil before it’s done.
Monday, November 08, 2010
Pressure Cooker Chicken Stock (using a whole chicken)
The pressure cooker produces a full-bodied stock in one-third the usual time because it quickly draws the gelatin out of the bones!
1 whole chicken
4 cups water
1 large onion, quartered (no need to peel)
a few leek greens (optional)
1 carrot, cut into chunks
1 rib celery, cut into chunks
2 large bay leaves
¼ tsp whole black peppercorns
1 small handful fresh parsley
Set a whole chicken in the pressure cooker, breast side up with 2 cups water and remaining ingredients, with the exception of the parsley. Cook for 20 minutes on high pressure. Allow pressure to come down naturally. Remove chicken, carve off meat, and reserve for another use. Return bones to the cooker, add parsley and 2 additional cups of water. Cook for an additional 20 minutes on high pressure.
Allow broth to cool. Strain into a storage container, pressing the solids to release all the liquid into the container. Chill; then remove congealed fat. Refrigerate and use within 4 days or freeze for up to 4 months.
Makes 4 cups cooked chicken and 1 quart of stock.
1 whole chicken
4 cups water
1 large onion, quartered (no need to peel)
a few leek greens (optional)
1 carrot, cut into chunks
1 rib celery, cut into chunks
2 large bay leaves
¼ tsp whole black peppercorns
1 small handful fresh parsley
Set a whole chicken in the pressure cooker, breast side up with 2 cups water and remaining ingredients, with the exception of the parsley. Cook for 20 minutes on high pressure. Allow pressure to come down naturally. Remove chicken, carve off meat, and reserve for another use. Return bones to the cooker, add parsley and 2 additional cups of water. Cook for an additional 20 minutes on high pressure.
Allow broth to cool. Strain into a storage container, pressing the solids to release all the liquid into the container. Chill; then remove congealed fat. Refrigerate and use within 4 days or freeze for up to 4 months.
Makes 4 cups cooked chicken and 1 quart of stock.
Thursday, September 16, 2010
Ruth Schmidt's Sweet Relish
Grind:
4 cups cabbage
4 cups onions
4 cups green tomatoes
Cover with 1/2 cup salt and water.
Let stand overnight.
Drain and add:
Grind: 12 green peppers and 6 red peppers.
Make syrup:
4 cups vinegar
2 cups water
6 cups sugar
2 tablespoon mustard seed
1 tablespoon celery seed
1/2 tablespoon tumeric
Add vegetables and bring to a boil.
Put in jars and seal.
Ruth Schmidt's Fourteen Day Pickles
2 gallons cukes split lengthwise no matter how small.
Pour over them 1 gallon salt water--1 pint salt to gallon of water.
Let stand 7 days then drain and cover with boiling water 24 hours.
Drain and cover with 1 gallon water to which you add 1 tablespoon alum--let stand 24 hours. Drain.
Take 2 1/2 gallons vinegar--8 cups sugar00and a handful of mixed spices and boil 5 minutes and pour this over boiling hot.
Let stand 24 hours each day for 4 days--reheat and pour over each day--on last day bring to boil and pour over picks and seal in jars.
Ruth Schmidt's Dill Pickles
For six or seven quarts
1 quart vinegar
3 quarts water
1/2 cup salt
Heat to boiling and pour over cukes in jars. Add dill and seal.
Ruth Schmidt Blue Cheese Dressing
1 pint mayonnaise
1 pint sour cream
1/4 cup chives
2 teaspoon worchester sauce
2 teaspoon garlic
1 teaspoon tabasco
1/2 pount blue cheese crumbles
1 pint sour cream
1/4 cup chives
2 teaspoon worchester sauce
2 teaspoon garlic
1 teaspoon tabasco
1/2 pount blue cheese crumbles
Tuesday, August 03, 2010
Ruth Schmidt's Fried Potatoes
Ruth loves this dish, especially when there made with freshly dug Hutterite new potatoes.
Boil small new potatoes until done. Peel and slice into thirds. Fried over medium heat in a little butter until golden on each side.
Ruth Schmidt's Macaroni and Tomatoes
This is one of Ruth's favorites. It makes a simple but tasty meal or side dish.
Vodka Penne
from Veganomicon
- 2 tsp olive oil
4 cloves minced garlic
1/4 tsp crushed red pepper
28-ounce can crushed tomatoes
1/4 cup vodka
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp salt
a few dashes fresh black pepper
1/2 cup sliced or slivered almonds
1/4 cup finely chopped fresh basil, plus a little extra for garnish
1/2 pound penne
Bring a pot of water to boil for the pasta. Preheat a saucepan over medium/low heat. Add the oil, garlic and crushed red pepper to the saucepan and saute for about a minute, until fragrant, being careful not to burn. Add the crushed red tomatoes, vodka, thyme, oregano, salt and black pepper. Cover, and turn the heat up a bit to bring to a simmer for about 20 minutes, stirring occasionally. Meanwhile, add the pasta to the water and cook according to package directions.
Once the sauce has simmered for 20 minutes, add the almonds. Use an immersion blender to blend the almonds into the sauce until creamy and only slightly grainy. The pasta should be done by now, so drain and set aside. Add the basil to the sauce, and mix the sauce and pasta together in the pot. Serve, garnished with a little extra chopped basil.
Number of Servings: 4
Once the sauce has simmered for 20 minutes, add the almonds. Use an immersion blender to blend the almonds into the sauce until creamy and only slightly grainy. The pasta should be done by now, so drain and set aside. Add the basil to the sauce, and mix the sauce and pasta together in the pot. Serve, garnished with a little extra chopped basil.
Number of Servings: 4
Ruth Schmidt's Stewed Chicken and Dumplings (Pressure Cooker)
Ruth really enjoys these dumplings. If If you own a modern pressure cooker, cook the chicken at full pressure but leave the lid unlocked for the dumplings (the dumplings are just steamed not pressure cooked). This recipe comes from an old Presto Pressure Cooker booklet. I found the exact same recipe for the steamed dumplings here.
4 lbs. chicken
2 cups water
1 can chicken broth
Salt and pepper
1 stalk celery
1 tbsp. parsley, minced
Method: cut chicken into serving pieces. Place in cooker with water, broth, salt, pepper and celery stalk. Place cover on coker. Allow steam to flow from vent pipe to release all air from cooker. Put indicator weight on vent pipe and cook 20 minutes with stem at coom position. Let stem return to down position. Remove celery stalk. Garnish with parsley.
Steamed Dumplings
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/3 cup milk
2 tbsp. melted fat or salad oil
Method: Sift flour, baking powder and salt together. Combine egg, milk and oil and add to dry
ingredients to make soft dough. Drop from teaspoon into stew. Stew should have 3 cups of liquid (add boiling water if necessary). Place cover on cooker without indicator weight and steam 15 minutes. Serve at once.
Ruth Schmidt's Ice Cream
3 cups milk
1 cup sugar
2 tbsp. flour
3 eggs, separated
1 tsp. vanilla
3 cups cream
Mix flour and milk to paste. Combine with 2 cups milk, sugar, and bring to boil. Boil 3 minutes.
Add light beaten egg yolks slowly. Put through a strainer. Stir in egg whites, remaining milk, and cream.
Freeze in an ice cream maker.
Ruth Schmidt's Fudge, Penuche, and Divinity
Fudge
2 1 ounce squares unsweetened chocolate
2/3 cup milk, scaled
2 cups sugar
3 tablespoons white Karo syrup
pinch of salt
2 tablespoons butter
1/2 teaspoon vanilla
1/2 cup nuts
Melt chocolate in milk. Add sugar, salt, Karo, and cook to soft ball. Add butter, vanilla, and cool. Beat and add nuts.
Penuche
2 1/2 cups brown sugar
pinch salt
1 tablespoon light Karo syrup
1 tablespoon butter
3/4 cup milk
1/2 teaspoon vanilla
1/2 cups nuts
Divinity
5 cups sugar
1 1/4 cup corn syrup
1 1/4 cup hot water
1/2 teaspoon salt
5 egg whites
1/2 cup or more chopped nuts
Combine sugar, corn syrup, hot water, and salt in saucepan. Cook and stir until sugar dissolves and mixture comes to boiling. Cook to hard-ball stage (250 degrees) without stirring. Wipe crystals from sides of pan now and then with fork wrapped in damp cloth. Remove from heat.
Immediately beat egg whites stiff. Pour hot syrup slowly over beaten whites, beating constantly at high speed on mixer (about 5 minutes). Add 1 vanilla and beat until mixture forms soft peaks and begins to lose its gloss. Add 1/2 cup chopped nuts, if you wish. Drop divinity from a teaspoon, pushing off with a second spoon, onto a cooky sheet covered with waxed paper. Twirl top! If divinity becomes too stiff for twirling, add a few drops of hot water.
Ruth Schmidt's Pot Roast
Preheat oven to 400º. Salt and pepper a chuck roast (2 1/2 to 4 pounds), place it in a roaster and put it in the oven uncovered for 30 minutes. After 30 minutes, turn it over and continue to cook it for an additional 30 minutes. After it has been cooking for an hour it should look brown on both sides. Put a little water in the pan along with a couple of halved onions, small new potatoes (whole), and medium-sized peeled carrots. Turn the heat down to 350º and cover the roaster tightly. Continue to cook until done, about an additional 1 1/2 hours checking every once and a while to make sure there is enough liquid. If the roast looks dry, add a little more water. Let cool for 15 minutes before slicing. Serve with defatted juices or make gravy.
Friday, December 18, 2009
Cranberry Margaritas
¼ cup fresh lime juice
¼ cup Grand Marnier
½ cup silver (agave) tequila
½ cup cranberry juice
ice
Frozen cranberries & wedges of fresh lime for garnish
Combine liquid ingredients in a cocktail shaker filled with ice, and shake like hell! Pour into ice-filled jelly (jar) glasses mixed with a few frozen cranberries. Serve with a lime on the rim!
¼ cup Grand Marnier
½ cup silver (agave) tequila
½ cup cranberry juice
ice
Frozen cranberries & wedges of fresh lime for garnish
Combine liquid ingredients in a cocktail shaker filled with ice, and shake like hell! Pour into ice-filled jelly (jar) glasses mixed with a few frozen cranberries. Serve with a lime on the rim!
Cowboy Sushi
1 Bar Cream Cheese
Handful of chopped scallions
Handful of chopped walnuts (optional)
1 small package of Oscar Meyer baked ham (the square kind)
8-10 spears dill pickles (garlic dill works best)
Take the bar of cream cheese and warm it a little in the microwave (for easy stirring); mix with some chopped scallions and chopped walnuts (to taste). Spread healthy dollops of the mixture over several pieces of “square” Oscar Meyer baked ham. Lay a spear of dill pickle (garlic dill is the best) along one edge (if the pickle is large, you may want to trim the spear to a smaller size), and roll up into a cigar. Chill for at least an hour in the fridge. To plate, slice into thick “sushi size pieces.” Real cowboys can’t resist, and they’re ridiculously easy!
Thanks to my friend Jessica Craig from Enid, OK (and her mom) for this recipe!
Handful of chopped scallions
Handful of chopped walnuts (optional)
1 small package of Oscar Meyer baked ham (the square kind)
8-10 spears dill pickles (garlic dill works best)
Take the bar of cream cheese and warm it a little in the microwave (for easy stirring); mix with some chopped scallions and chopped walnuts (to taste). Spread healthy dollops of the mixture over several pieces of “square” Oscar Meyer baked ham. Lay a spear of dill pickle (garlic dill is the best) along one edge (if the pickle is large, you may want to trim the spear to a smaller size), and roll up into a cigar. Chill for at least an hour in the fridge. To plate, slice into thick “sushi size pieces.” Real cowboys can’t resist, and they’re ridiculously easy!
Thanks to my friend Jessica Craig from Enid, OK (and her mom) for this recipe!
Saturday, December 05, 2009
Zoe's brussel sprouts + black pig bacon
From ZaZu's Restaurant and Farm
4 ounces black pig bacon, cut into lardons
4 cups brussel sprouts, quartered
1 shallot, minced 1/4 cup banyuls (or sherry vinegar)
1 head frisee cleaned
4 ounces black pig bacon, cut into lardons
4 cups brussel sprouts, quartered
1 shallot, minced 1/4 cup banyuls (or sherry vinegar)
1 head frisee cleaned
1 apple, diced
3 tablespoons roasted, peeled, and roughly chopped hazelnuts
1 tablespoon quality extra virgin olive oil
3 tablespoons gorgonzola
kosher salt and freshly ground black pepper
In a large saute pan on medium high heat, render the bacon until slightly browned, a few minutes.
Add the brussel sprouts until browned on at least one side, about 3 minutes. Add the shallots and open up their fragrance, about 1 minute. Add the vinegar and toss. Add the frisee, apples,
hazelnuts, and extra virgin olive oil and toss. Season to taste with salt and pepper. Plate and
garnish with gorgonzola.
serves 4
3 tablespoons roasted, peeled, and roughly chopped hazelnuts
1 tablespoon quality extra virgin olive oil
3 tablespoons gorgonzola
kosher salt and freshly ground black pepper
In a large saute pan on medium high heat, render the bacon until slightly browned, a few minutes.
Add the brussel sprouts until browned on at least one side, about 3 minutes. Add the shallots and open up their fragrance, about 1 minute. Add the vinegar and toss. Add the frisee, apples,
hazelnuts, and extra virgin olive oil and toss. Season to taste with salt and pepper. Plate and
garnish with gorgonzola.
serves 4
ZaZu Dungeness crab dip
From ZaZu's Restaurant and Farm
serves 20
At the restaurant, we serve this with salty root chips. It makes a great party appetizer, perfect
with a glass of chardonnay!
8 ounces cream cheese
1/2 cup half and half
1/3 cup sour cream
3 pounds picked dungeness crab meat
2/3 cup mayonnaise (we make our own)
1/4 cup chopped flat leaf parsley
1 bunch chopped green onions
1/3 cup fresh squeezed lemon juice
2 tablespoons prepared horseradish
3 teaspoons worcestershire sauce
1 teaspoon tabasco
kosher salt and fresh ground black pepper to taste
In a small sauce pan on medium heat, melt the cream cheese in the half and half. remove from the
heat. In a large mixing bowl, combine the cream cheese sauce with the sour cream. Add the rest of
the ingredients. Adjust seasoning. Serve with chips.
Dr. Pepper & Bing Cherry baby back ribs
From ZaZu's Restaurant and Farm
2 racks baby back ribs (1 1/2 – 2 pounds each)
for the spice rub: 2 tablespoons kosher salt
2 tablespoons fennel seed
ground 1 tablespoon coriander seed
ground 1 tablespoon chili flakes
1 tablespoon allspice
1 tablespoon brown sugar
1 tablespoon ground cardamom
for the braise:
2 tablespoons olive oil
2 onions, roughly chopped
3 cups chicken stock
3 cans dr.pepper
1/4 cup balsamic vinegar
2 ancho chilis
to finish the sauce:
brown sugar
balsamic vinegar
a pinch of red pepper flakes
kosher salt
1# cherries, pitted and cut in half
Fire up your grill and preheat your oven to 350°F. Remove the membrane from the back of the ribs. In a small bowl, combine the rub ingredients. Rub the spice rub all over the ribs. Grill the ribs until both sides are nicely browned. In a roasting pan on medium high heat with 2 tablespoons olive oil, add the onions. Once aromatic, within about 5 minutes, add the ribs with all the remaining braising ingredients. Cover with foil and place in the oven until the meat begins to pull away from the bone, about 2 hours. Remove the ribs from the braise and strain the braising liquid, discard the solids. In a saucepan on medium high heat, adjust the braising liquid to taste with brown sugar, balsamic vinegar, chili flakes and salt. Add the cherries. Cut the ribs and reheat in the sauce in a pan on the stove or in the oven.
Serves 4
2 racks baby back ribs (1 1/2 – 2 pounds each)
for the spice rub: 2 tablespoons kosher salt
2 tablespoons fennel seed
ground 1 tablespoon coriander seed
ground 1 tablespoon chili flakes
1 tablespoon allspice
1 tablespoon brown sugar
1 tablespoon ground cardamom
for the braise:
2 tablespoons olive oil
2 onions, roughly chopped
3 cups chicken stock
3 cans dr.pepper
1/4 cup balsamic vinegar
2 ancho chilis
to finish the sauce:
brown sugar
balsamic vinegar
a pinch of red pepper flakes
kosher salt
1# cherries, pitted and cut in half
Fire up your grill and preheat your oven to 350°F. Remove the membrane from the back of the ribs. In a small bowl, combine the rub ingredients. Rub the spice rub all over the ribs. Grill the ribs until both sides are nicely browned. In a roasting pan on medium high heat with 2 tablespoons olive oil, add the onions. Once aromatic, within about 5 minutes, add the ribs with all the remaining braising ingredients. Cover with foil and place in the oven until the meat begins to pull away from the bone, about 2 hours. Remove the ribs from the braise and strain the braising liquid, discard the solids. In a saucepan on medium high heat, adjust the braising liquid to taste with brown sugar, balsamic vinegar, chili flakes and salt. Add the cherries. Cut the ribs and reheat in the sauce in a pan on the stove or in the oven.
Serves 4
Wednesday, November 25, 2009
Good Eats Roast Turkey
- 1 (14 to 16 pound) frozen young turkey
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
For the aromatics:
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
Directions
Click here to see how it's done.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Tuesday, November 24, 2009
Skillet Cornbread (No Sugar)
INGREDIENTS:
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 cup buttermilk
1/2 cup milk
1 egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening
DIRECTIONS:
Preheat the oven to 450 degrees F.
In a bowl, combine the cornmeal, flour, salt, and baking powder and stir together. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until just combined. Do not over stir. In a small bowl, melt 1/4 cup of the shortening in the microwave. Slowly add the melted shortening to the batter, stirring constantly until just combined.
In an iron skillet over high heat, melt the remaining 2 tablespoons shortening. Pour the batter into the hot skillet and spread to even out the surface. Cook on the stovetop for 1 minute, then bake for 20 to 25 minutes, until golden brown. The edges should be crispy.
Slice into squares and serve. Cowboys will smile.
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 cup buttermilk
1/2 cup milk
1 egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening
DIRECTIONS:
Preheat the oven to 450 degrees F.
In a bowl, combine the cornmeal, flour, salt, and baking powder and stir together. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until just combined. Do not over stir. In a small bowl, melt 1/4 cup of the shortening in the microwave. Slowly add the melted shortening to the batter, stirring constantly until just combined.
In an iron skillet over high heat, melt the remaining 2 tablespoons shortening. Pour the batter into the hot skillet and spread to even out the surface. Cook on the stovetop for 1 minute, then bake for 20 to 25 minutes, until golden brown. The edges should be crispy.
Slice into squares and serve. Cowboys will smile.
Cornbread Stuffing with Poblano Peppers
Ingredients
4 tablespoons (1/2 stick) butter
3 poblano peppers, seeded and chopped
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped
1 1/2 bunches green onions, sliced
2 (1-pound) packages frozen corn, thawed, divided
3 eggs
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 pounds prepared cornbread, coarsely crumbled
Method
Preheat oven to 350°F. Butter a 9- x 13-inch casserole dish; set aside.
Heat butter in a large skillet over medium high heat. Add poblano and bell peppers and cook, stirring occasionally, until just golden and tender. Add onions and 1 bag of corn and continue cooking until onions are translucent, about 5 minutes. Set aside to let cool then drain some of the liquid if too wet. Meanwhile, pulse remaining bag of corn in a food processor with eggs, salt and pepper until well combined and almost smooth.
In a large bowl, combine cooled pepper mixture with corn mixture then gradually fold in cornbread. Do not over mix; stuffing should have a coarse texture.
Transfer to prepared dish, cover with parchment paper, then snugly with foil and bake for 40 minutes. Uncover and bake until golden brown on top, about 15 minutes more.
4 tablespoons (1/2 stick) butter
3 poblano peppers, seeded and chopped
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped
1 1/2 bunches green onions, sliced
2 (1-pound) packages frozen corn, thawed, divided
3 eggs
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 pounds prepared cornbread, coarsely crumbled
Method
Preheat oven to 350°F. Butter a 9- x 13-inch casserole dish; set aside.
Heat butter in a large skillet over medium high heat. Add poblano and bell peppers and cook, stirring occasionally, until just golden and tender. Add onions and 1 bag of corn and continue cooking until onions are translucent, about 5 minutes. Set aside to let cool then drain some of the liquid if too wet. Meanwhile, pulse remaining bag of corn in a food processor with eggs, salt and pepper until well combined and almost smooth.
In a large bowl, combine cooled pepper mixture with corn mixture then gradually fold in cornbread. Do not over mix; stuffing should have a coarse texture.
Transfer to prepared dish, cover with parchment paper, then snugly with foil and bake for 40 minutes. Uncover and bake until golden brown on top, about 15 minutes more.
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