Traditional way:
Put eggs in cold water and bring to a boil. Reduce heat and boil for 10 minutes. Remove from heat and transfer to cold water.
Fancier way:
1-4 Eggs: 2 quarts water
12 Eggs: 3.5 quarts water
24 Eggs: 6 quarts water
High (not wide) saucepan with cover
Bowl w/ice cubes & water (large enough to completely cover eggs)
Note: Water should cover the eggs by 1 inch, so use a tall pan, and limit cooking to 2 dozen eggs at a time.
1. Lay the eggs in the pan and add the amount of cold water specified. Set over high heat and bring just to a boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
2. When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to a boil again. (This 2 minute chilling shrinks the body of the egg from the shell.)
3. Transfer the eggs (6 at a time only) to the boiling water, bring to a boil again, and let boil for 10 seconds - this expands the shell from the egg. Remove eggs, and place back into the ice water.
Chilling the eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.
The peeled eggs will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days.
NOTES: The perfect hard boiled egg has a tender white, and a yolk properly set. There is not the faintest darkening of yolk where the white encircles it (a chemical reaction caused by too much heat in the cooking process). Eggs cooked this way can also be peeled neatly.
The system described here, developed by the Georgia Egg Board, takes a bit of fussing - but it really does produce an absolutely Perfect Hard Boiled Egg!
There are SOOO many variations on this, but here's the one that I like.
Fill a large pan with water to about 2 or 3 inches deep, and add about 1-2 Tbsp of white vinegar (and optionally a tsp of salt.) Bring this to a boil. While it's heating, crack the eggs individually into small shallow plates or cups. You can only cook 2 or 3 eggs at a time this way, so you don't need too many of these cups. Once the water has reached a full rolling boil, turn off the heat and immediately add the eggs one at a time. Do this by submerging each cup in the water, letting the egg flow out, then removing the cup from the water. Cover the pan and let sit for THREE minutes. (If you like really runny eggs, cook less. If you like firmer yolks, maybe as long as FIVE minutes. But NO MORE than that.)
Remove the eggs with a slotted spatula, shake the water off gently, and serve on top of toast, optionally with any of a number of savory sauces.
There are four basic ingredients in a pie crust: flour, fat, water and salt. You can come up with all kinds of tasty variations just by changing your basic ingredients, as long as you stick to the ratio of three parts flour, two parts fat, and one part liquid. (Just remember 3-2-1.)
FLOUR: For a tender crust, choose a low-protein flour. Pastry flour, with a protein content of about 8-10%, ranks between all-purpose flour and cake flour. All-purpose flour works just fine for pie crusts, while cake flour may lack enough protein to form a workable, elastic dough.
* Depending upon your tastes and the recipe, you may substitute nut flours (almond flour or hazelnut flour) or whole wheat pastry flour for part of the mixture.
* If you're a novice crust-maker, start with a plain all-purpose or pastry flour dough.
FAT: Flaky crusts can be made from a variety of fats: butter, lard, shortening, duck fat, vegetable oil, or nut oils.
* Crusts made with all butter are very flavorful, though they are generally not quite as flaky as crusts made with shortening or lard.
* Vegetable shortening pie doughs are easier to work with and hold their shape better than all-butter crusts, but the flavor won't be as rich.
* Lard produces the flakiest crust, but processed lard can have a chemical aftertaste. Some butchers or farmers' market stands may sell fresh rendered lard.
* Some of the best pie crusts are made with a combination of fats: half butter, for flavor, and half shortening or lard, for flakiness.
* Fans of crispier crusts use melted butter or oil for the fat, resulting in a mealier dough that bakes up as a fine-textured, crisp crust.
LIQUID: Ice water, fruit juices, egg yolks, sour cream, milk or cream add different flavors and textures to your pie crust.
* When adding liquid to the flour and fat mixture, it should be ice-cold in order to keep the pieces of fat cool and separate.
* Always add liquid a tablespoon at a time, tossing with the flour mixture.
* Humidity can affect dough performance, so you may need less liquid than the recipe calls for.
* If your dough becomes too wet, you'll need to add more flour to roll out the crust, throwing off your ratio and resulting in a tough crust.
* A little bit of acid--vinegar or lemon juice--helps tenderize the dough and prevents it from oxidizing.
SALT: don't forget to add a pinch of salt to enhance the flavor of your crust.
* For a sweeter crust, add a tablespoon or two of confectioners' sugar. Granulated sugar can make the dough sticky and harder to work with.
* Other additions: Wheat germ, a pinch of spice, a dash of flavorful liqueur or cold brewed coffee are all good additions to pie crusts.
Technique is the most important aspect to making a good pie crust.
* All ingredients should be very cold before mixing. Shortening can be kept in the freezer without becoming rock-solid.
* When you "cut in" the fat, you want discrete pieces (pea-sized) that don't blend in to the dough as you work it. These flakes of butter will expand and the liquid evaporate during baking, separating the layers of dough into a flaky crust.
* Do not overwork the dough. Mix quickly and handle the dough as little as possible. Overworking the dough will cause it to be tough.
* Chill the dough in the refrigerator for at least 30 minutes before rolling it out. This lets the flour absorb the liquid and helps to prevent stickiness when rolling out the dough. It also allows the gluten (the protein structure) to relax, making it more elastic and less likely to shrink back as you roll it.
* Roll the dough out on a lightly floured surface, a pastry cloth, or between two sheets of waxed paper. Roll the dough from the center outward using even, firm strokes. Turning the dough as you work, about an eighth of turn per roll, will help to keep it round.
* Use a dry pastry brush or a clean dishtowel to brush off excess flour from the dough.
* Once the dough is rolled to the proper thickness, fold it in half or roll it around your rolling pin to lift it into the pie pan. Gently press the dough down into the bottom edges of the pan. You can use kitchen shears or a paring knife to trim the crust to about a ¾ inch overhang.
* After the rolled-out dough has been transferred to the pie pan, let it relax in the refrigerator for another 20-30 minutes before filling. This will prevent the dough from shrinking during baking.
* Before pouring the filling into the unbaked pie crust, you can brush the bottom and sides of the unbaked pie crust with lightly beaten egg white or melted jelly. This will help create a seal to keep the crust crisp.
* To ensure that the crust stays even crisper, par-bake the pie crust before adding the filling. (This is, of course, only an option for crumb-topped pies, not latticed or double-crust pies, in which the top and bottom crusts need to be sealed.)
* When pre-baking ("blind baking") a pie crust, line it with foil or parchment paper and fill it with pie weights, dried beans or rice, or a jar's worth of loose change. Bake until the rim just begins to color. Remove the weights and carefully prick the bottom and sides with a fork to prevent air bubbles. Return it to the oven and continue baking until pale golden. Brush with egg wash, if desired, and bake a few more minutes to create a seal.
Other tips:
* To keep the crust's edges from getting too dark, cover them with strips of foil or a pie shield during the first half of the baking time.
* Use a pie pan that absorbs, rather than reflects, heat: use glass, ceramic, or dull-finished metal pans.
* If you own a baking stone or pizza stone, use it. Bake the pie on a cookie sheet to prevent spillovers on the stone. Baking on a stone ensures that the bottom crust on even the juiciest fruit pie will be done when the top is brown.
* Double-crust pies need steam vents: it's especially nice if the holes are cut or poked in a decorative pattern.
* To add a richer color to a double-crust or lattice-topped pie, brush the top crust with milk or egg wash before baking.
* For shine and sparkle, thin a quarter cup of light corn syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the crust. Sprinkle with granulated sugar or decorative sugar. Return the pie to the oven for two to three minutes to let the glaze dry and set.
Welsh Rabbit (or "rarebit" if you want to be snooty)
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 tsp Dijon mustard
1 tsp Worcestershire sauce
0.5 tsp kosher salt
0.5 tsp freshly ground black pepper
0.5 cups porter beer
0.75 cups heavy cream
6 oz (about 1.5 cups) shredded sharp cheddar cheese
2 drops hot sauce
6 slices toasted rye bread
In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Simmer for a few minutes to thicken. Allow to cool a little to thicken further. Pour over toast and serve immediately.
Variations:
Optionally, place under broiler for two or three minutes before serving. Also, try topping with a slice of tomato to make it a little less unhealthy. Or to make it a little more unhealthy, top with a poached egg to make a "buck rabbit". You can use Gouda instead of cheddar for a "Dutch rabbit".
1 cup half-and-half
3 large eggs
2 Tbsp honey, warmed in microwave for 20 seconds
0.25 tsp salt
8 (0.5-inch) slices day-old or stale country loaf, brioche or challah bread
4 Tbsp butter
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
1.5 cups all-purpose flour
3.5 tsp baking powder
1 tsp salt
1 Tbsp white sugar
1.25 cups milk
1 egg
3 Tbsp butter, melted
1 tsp vanilla extract
Directions:
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla, and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 0.25 cups for each pancake. Brown on both sides and serve hot.
Tips:
1. If possible, let the egg, milk, and butter warm to room temperature before mixing. It's also really important to sift the flour to prevent the batter from being lumpy.
2. I prefer a thinner batter (for thinner, denser pancakes), so I usually add a little more milk.
6-8 eggs
water
2 tbsp soy sauce
1 tbsp salt
1 stick cinnamon (or 1 tbsp ground cinnamon)
2 star anise pods
1-2 tbsp black tea (or 2-4 tea bags)
DIRECTIONS:
Bring the eggs to boil in plain water and simmer for ONLY 3-5 minutes. Remove eggs and allow them to cool for a while. When cool enough to handle, gently crack the egg's shell all over without removing the shell. (This is the tricky part: you want to crack the shell enough to get a nice marbling effect, but not so much that you just end up with brown eggs.) Place the eggs back in the pan, add enough water to cover them, and add the remaining ingredients. Bring back to a boil, turn down the heat, and simmer for at least an hour. This helps the flavors infuse the egg. You may need to add more water occasionally to make sure the eggs are still covered.
TIPS:
1. For the initial boiling, the amount of water you use doesn't matter, of course. For the long simmering, however, it's best to use not more than 3-4 cups of water, to not dilute the broth too much. For this reason, you probably want to use a fairly small pot for this.
2. For even more flavor, you can turn off the heat after an hour or so and just let the eggs sit in the broth overnight. I've found that simmering them for more than 1.5 to 2 hours tends to cause many of the eggs to stick to the shells, leading to a much less pretty-looking product. My preferred method is to simmer for 1-2 hours, then let them soak for another 12 hours, then peel very carefully.
0.66 cups cocoa powder
1 cup water
1 cup white sugar
1 tsp vanilla extract
dash of salt
Put the sugar in a mixing bowl and mix the cocoa powder in with it thoroughly. This step is important. If you don't do this, the cocoa powder will be clumpy when you mix it with the liquid, and the clumps will never dissolve. You might want to sift the cocoa powder, but usually just mixing it with the sugar is sufficient.
Heat the water until just boiling, lower the heat to simmer, and slowly add the sugar and cocoa mixture, stirring frequently. Simmer this for 3 - 5 minutes (longer if you want it thicker), then turn off the heat. Allow this to cool for several minutes, then add the vanilla and stir one last time.
Once it has thoroughly cooled, you can bottle it and store it in the refrigerator.
This makes enough for 3 16-oz packages of weenies. Mix the following together:
2 cups Heinz chili sauce
2 cups red curant jelly
3 tbsp fresh lemon juice
3 tsp dijon mustard
1 part peanut butter
1 part honey
2 parts powdered milk
2 parts oatmeal
Mix it all together in a big bowl. Stuff it into a plastic bag. You could live off of nothing but this and water, probably indefinitely.
Note: Setting 1 part = 0.5 cups in the recipe above makes exactly the right amount to fit nicely into a sandwich-size ziploc bag.
0.5 cups butter or margarine
0.5 cups packed brown sugar
4 Tbsp (0.25 cups) golden syrup or corn syrup
3 cups rolled oats
0.25 cups raisins (optional)
Preheat the oven to 350 degrees F (175 degrees C).
In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick.
Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.
1 large box of lime jello mix
1 packet of Knox unflavored dry gelatin
2 cups boiling water
1 cup cold water
0.25 cups Rose's lime juice
0.5 cups tequila
0.25 cups triple sec
INGREDIENTS:
2 oz anchovies
6 Tbsp olive oil
3 Tbsp lemon juice
2 tsp Dijon mustard
1/2 tsp pepper
salt to taste
1/2 cup grated parmesan cheese
Mash anchovies with a fork. Add olive oil, lemon juice, mustard, salt and pepper in a bowl. Mix thoroughly with a whisk or fork. Pour over romaine lettuce and toss with croutons.
For croutons, brush olive oil and optionally garlic and parmesan over thinly sliced bread. Bake these until crisp, or just nuke them in the microwave for about 1 minute on a side.
1 to 1.5 lbs cheese tortellini
0.5 cups sun-dried tomatoes, cut into strips
0.5 cups feta cheese, cubed
0.5 cups black olives
0.5 cups red onion, sliced
0.5 cups basil pesto
Cook tortellini according to directions. Toss all ingredients together into a large serving bowl. Season with salt and pepper to taste. Serve hot or cold.
Serves 4
1 lb medium pasta shells
0.5 cups sun-dried tomatoes (not packed in oil)
1 medium onion, chopped
2 cloves garlic, minced
0.33 cups olive oil
one 6 to 7.5 oz can of tuna, packed in olive oil, drained and flaked
2 flat anchovy filets, chopped fine
0.25 cups chopped fresh parsley
1 medium fresh tomato, chopped
1 tbsp balsamic vinegar
Cook pasta shells al dente and drain well. Soak sun-dried tomatoes in 1 cup boiling water for about 5 minutes. Drain them, and reserve 0.25 cups of the liquid. Chop the soaked tomatoes. Saute the garlic and onion in 0.33 cups oil over moderate heat. Add sun-dried tomatoes, tuna, anchovies, parsley, the reserved soaking liquid, and salt and pepper to taste. Simmer for 1 minute. Toss pasta with tuna mixture, fresh chopped tomato, and 1 tbsp vinegar. Serve at room temperature.
Serves 8
Note: This may be prepared 1 day in advance and chilled, covered. In this case, toss it with another 1 tbsp olive oil and 1 tbsp balsamic vinegar before serving.
8 oz cream cheese
0.5 cups butter
1 4-oz tube of bleu cheese
1 can chopped ripe olives
1 tsp chives
Mix cheeses and butter until smooth. Add olives and chives and refrigerate until firm. Form into a ball, and cover with pecans.
0.33 cups butter or margarine
0.75 cups brown sugar, packed
1 tsp curry powder
1 #1 tall can pears halved
1 #1 tall can cling peaches
1 #1 can pineapple chunks
Melt butter, and add sugar and curry. Drain and dry fruit. Place in 1.5 quart casserole dish. Pour butter mixture over fruit. Bake at 350 for at least an hour and a half. Baking for longer will improve texture, flavor, and appearance! Maybe make a day before and freeze. Freezes well.
Humus (Humoos)
1 can chick peas (I prefer Progresso or Bush's)
3 tbsp tahini (sesame paste)
0.25 - 0.5 tsp salt
0.5 cloves garlic
3-4 tbsp lemon juice
2-3 tbsp reserved liquid from chick peas
Drain chick peas, reserving about 0.25 cups of the liquid. Puree the garlic in a food processor or blender. Add the chick peas, tahini, salt, and lemon juice. Puree again.
Add additional salt, lemon juice, and possibly some of the reserved liquid to attain the consistency and the tartness that you prefer.
I prefer to make this ahead and allow it to sit several hours or overnight.
OPTIONAL:
Drizzle about a teaspoon of olive oil and some parsley over the humus before serving. Serve with Pita bread.
3 egg yolks
0.25 cups cider vinegar (chilled)
1.75 cups olive oil (chilled)
1 tsp dry mustard
1 tsp salt
0.25 tsp paprika
2 tsp sugar
pinch of cayenne pepper
Blend dry ingredients with egg yolks and a drop of oil, for a good minute or two. Very gradually add the rest of the oil, just a drop at a time at first, then increasing to a slow drizzle. The mixture should thicken as more oil is added. Add the vinegar toward the end, and adjust seasonings to taste.
Serves 6 to 8
3 tbsp vegetable oil
4 lbs beef chuck short ribs
3 onions, chopped
2 cloves garlic, minced
3 1-lb cans tomatoes, chopped
1.5 cups dry red wine
5 carrots, halved and sliced
2 tsp dried basil, crushed
1 tsp dried thyme, crushed
2 tbsp minced fresh parsley
Cooked egg noodles
Use a large heavy pan or kettle throughout. Brown the short ribs in the oil over moderately high heat. Transfer the ribs to a platter as they are cooked, so this can be done in batches. In the remaining fat and oil, cook the onions over lower heat until softened. Add garlic and cook for 1 minute, stirring. Return the short ribs to the mixture and add the tomatoes (with juice), the wine, the carrots, and the basil and thyme. Add salt and pepper to taste. Bring to a boil, then cover and braise in oven at 350° for 2.5 hours (or until meat is tender). Serve over noodles, and sprinkle with parsley.
Rib-Eye Steak with Stilton
Serves 2
0.25 lbs Stilton cheese, softened (about 0.5 cups)
0.5 sticks (0.25 cups) unsalted butter, softened
0.75 cups dry white wine
2 tsp freeze-dried green peppercorns
0.5 cups heavy cream
2 tsp minced fresh parsley leaves
1-inch-thick rib-eye steak (about 1 pound)
Watercress sprigs, for garnish
In a bowl cream together the cheese and the butter until the mixture is smooth.
In a saucepan boil the wine with peppercorns until reduced to about 1 tablespoon, add the cream, and boil the liquid until reduced by half.
Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the parsley. Remove the pan from the heat and keep the sauce warm.
Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it cook the steak, patted dry and seasoned with salt and pepper, for 4 to 5 minutes on each side for medium-rare meat.
Alternatively, the steak may be broiled under a pre-heated broiler about 4 inches from the heat for the same amount of time. Let the steak stand on a cutting board for 10 minutes.
Cut into thin slices, serve with the sauce and garnish with watercress.
Serves 4
4 tsp freshly grated lemon rind
2 tsp cracked black pepper (more or less to taste)
0.5 tsp coarse salt (more or less to taste)
4 4-oz boneless beef chuck top blade steaks, about 0.5 inches thick
2 tbsp olive oil
1 tbsp worcestershire sauce
1 tsp lemon juice
2 tbsp butter (preferably unsalted)
Combine the rind, pepper, and salt thoroughly in a small bowl. Press this onto both sides of the steaks, and pound until about 0.25 inches in diameter. Saute the steaks in the olive oil over moderately high heat for 30 seconds on each side. Transfer them to a platter and keep them warm. Combine the worcestershire sauce, the lemon juice, and the butter over very low heat, and pour this over the steaks.
DRY RUB
3 tbsp coarsely ground pepper
3 tbsp dark brown sugar
3 tbsp paprika
2 tbsp salt
1 tsp cayenne pepper (possibly a little less)
0.125 tsp (?) cinammon
1.5 tsp (?) celery seed
1.25 tsp (?) garlic powder
0.125 tsp (?) mustard seed
Mix all of these ingredients together thoroughly.
RIBS
Soak wood chunks (hickory or other) in water for a while. Apply the dry rub to the ribs. Rub it in thoroughly. Fill water bowl of smoker with a bottle of apple cider vinegar (about 1 quart?) and add water to this. Get charcoal burning, and add a few wood blocks to the coals initially. Continue to add a few more while smoking, as needed. Smoke the ribs on the top rack of the smoker for about 2 to 3 hours, until cooked thoroughly but not too dry.
Serves 4
1 lb Beef tenderloin, sirloin, or round streak (or use ground beef so you don't have to tenderize)
1.5 cups sliced fresh mushrooms
0.5 cups chopped onion
1 clove garlic, minced
1 Tbsp tomato paste
1 tsp beef bouillon granules
1 cup sour cream
2 Tbsp dry white wine
4 Tbsp butter or margarine
4 Tbsp all-purpose flour
Cooked noodles
Slice meat into thin strips and coat with mixture of 1 Tbsp flour and 1/2 tsp salt. Brown in large skillet in 2 Tbsp butter. Add mushrooms, onion, and garlic and cook 3 to 4 minutes, or until onion is crisp-tender.
Remove mixture from pan, and add 2 Tbsp butter to drippings. Stir in 2 Tbsp flour, tomato paste, bouillon, and 0.25 tsp salt. Stir in 1.25 cups water. Cook and stir over medium high heat until bubbly. Cook and stir 1 to 2 minutes longer. Combine sour cream and remaining 1 Tbsp flour. Add meat mixture back to skillet, and stir in sour cream mixture and wine. Heat through, but do not boil. Serve over noodles.
1.5 lbs ground beef
1 onion (chopped)
15 oz can black beans
0.5 tsp salt
0.25 tsp pepper
12 tortillas
1 tomato chopped
Cheese sauce (see below)
Brown ground beef and onion. Stir in beans, salt and pepper, mashing the beans.
Place about 1 tbsp of cheese sauce, topped with meat and tomato, on tortilla. Roll tightly, place seam-side down in baking pan (13" x 9" pan). Pour cheese sauce over top. Bake 20-25 minutes in 350° oven.
Cheese sauce:
0.25 cup butter
0.25 cup flour
0.5 tsp salt
0.25 tsp paprika
2 cups milk
15 oz can "enchilada sauce"
1 can ripe black olives
4 drops tobasco sauce
6 oz shredded cheddar cheese
Melt butter, blend in flour and seasonings. Stir until smooth. Stir in all other ingredients.
Kibby
About 2 lbs of lean lamb, cut from a leg or half leg
Bulgor (cracked wheat), fine (#1)
One medium onion
1 stick of butter
Pine nuts
Salt
Fresh ground black pepper
Ground cinnamon
Use the leanest, reddest part of the leg of lamb. Estimate how much you have (by volume); you want about half this much bulgor *after* it has been soaked. It swells a lot when it soaks, so start with about a quarter as much as the meat... it's better to soak too much, and just throw away the extra.
While the bulgor is soaking in water, quarter a medium onion and coarse-grind the lamb and the onion together. Alternate a bunch of the meat with a quarter onion in the grinder, for an even consistency. Then fine-grind the meat mixture with the bulgor, alternating two portions of meat with one portion of bulgor to get the correct ratio. Try to finish with some bulgor so as not to waste any meat.
Season the whole mixture with fine-ground black pepper, salt, and cinnamon, until it tastes just right. Not too much pepper or cinnamon, but a good amount of salt... probably two teaspoons. You will also need to add some water to keep it "thin" enough. Mix this all up with your hands, tasting occasionally, until it's *just right*.
Melt a stick of butter, put a little in the bottom of a 9" x 13" baking pan/casserole dish, and spread it around the bottom and up the sides. Spread half of the meat mixture into the bottom of the pan. Pour a lot of butter over this (at least half of the remaining butter) and sprinkle pine nuts over the surface. Now carefully spread the other half of the meat mixture over the top, wetting your hands as you do to help it spread more easily. There should be two distinct layers of meat, with pine nuts and butter in between.
With a sharp knife, wetted, score the top surface in a diamond pattern (four lines lengthwise, then diagonal lines at 45-degree angles.) Finally, pour the remaining melted butter over the top.
If necessary, this can now be refrigerated for a few hours before baking. When ready to bake, bake at 450 degrees for 15 to 20 minutes, until bubbly, then reduce to 400 degrees for half an hour.
Leg of Lamb with Roasted Garlic Sauce
2 tbsp chopped fresh sage
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
1 tsp ground black pepper
1 tsp salt
4 cloves garlic, peeled
0.5 cups olive oil
One 5 to 5.25 lb leg of lamb (bone-in)
6 whole heads of garlic, unpeeled
2 tbsp olive oil
1.5 cups dry red wine
1 cup canned beef broth
Place sage, rosemary, thyme, salt, pepper, and 4 garlic cloves in blender. Blend until garlic is chopped. Gradually add 0.5 cups olive oil and blend until pureed. Rub this all over lamb, and place in a large roasting pan. Let stand at room temperature for at least 1 hour, and up to 2 hours.
Place 6 garlic heads in 9 inch pie dish with 2 tbsp olive oil. Roast for about an hour at 375, until garlic is tender. Let cool, and squeeze garlic from skins and mash.
Roast lamb at 375 for about an hour and a half (until a meat thermometer in the thickest part of the meat reads 135). Transfer to a platter and let stand for 20 minutes. Meanwhile, pour the juices from the roasting pan into a saucepan. Spoon off the fat if desired. Pour wine in roasting pan, and bring to a boil over medium-high heat. Scraping up any browned bits, and transfer wine into saucepan with roasting juices. Stir in the beef broth and 0.5 cups of the mashed garlic. Add any other juices from the platter, and boil for about 10 minutes, until reduced to about 1.75 cups. Serve lamb with sauce.
Serves 8
7 to 9 lb venison roast
0.5 to 0.75 lb bacon
1.5 cups marsala wine
2 to 3 pinches rosemary leaves
Fill water pan completely with liquid (should probably just use water) and add rosemary leaves. Lay bacon strips over roast in crosshatch pattern. Be generous with the bacon, and fasten with toothpicks or string. Use Meat baster to force wine between bacon and roast, and pour remaining wine over roast into water pan. Cook 8 hours.
MEAT FILLING
1.5 lbs lean qround lamb
3 onions, finely chopped
1 clove of garlic, crushed
2 tbsp butter
16 ounce can of tomato sauce (or chopped tomatoes if you prefer.)
1 cup water
0.5 cups pine nuts
1 tbsp chopped fresh parsley
1 tsp cinnamon
1 tsp salt
A dash of pepper
Sauté the meat, onions, and garlic in butter. Add the rest of the ingredients and simmer uncovered for about 25 minutes, stirring occasionally.
EGGPLANT
Peel 7-8 small eggplants or 3-4 medium ones. Slice crosswise into 0.5-inch thick slices. Brush both sides lightly with olive oil and place on a cookie sheet or broiler pan. Broil until lightly browned, then turn over and brown the other side. (Alternatively, you can brown them individually in a pan.)
BESCIAMELLA SAUCE ("Beshamel")
6 tbsp butter
6 tbsp flour
1 cup milk
1 cup heavy cream
0.75 tsp salt
0.125 tsp cayenne or white pepper
In a heavy 2 to 3 quart saucepan, melt the butter over moderate heat. Remove the pan from heat and stir in the flour. Pour in the milk and cream all at once, whisking constantly until the flour is partially dissolved. Then return the pan to high heat and cook, stirring constantly with the whisk. When the sauce comes to a boil and is smooth, reduce the heat. Simmer, still stirring, for 2 to 3 minutes longer, or until the sauce is thick enough to coat the wires of the whisk heavily. Remove from heat, and season with salt and pepper.
ASSEMBLING THE MOUSAKA
In a buttered 8" x 14" baking dish, pour a small amount of the meat filling (about an eighth-inch layer is fine). Layer all of the eggplant slices on top of this. Pour the rest of the meat filling on top of this. Pour the besciamella sauce over this, and finally sprinkle shredded or grated parmesan cheese over this (about 0.25 to 0.5 cups).
Bake at 350° for 45 to 50 minutes, or until golden brown.
MARINADE:
2-4 tsp pepper (to taste)
2 tsp paprika
4 garlic cloves, chopped
0.5 tsp oregano
5 shakes of tobasco sauce
4 tbsp olive oil
1.5 cups red wine vinegar
3-4 small onions
1.5 tsp parsley flakes
dash of lemon juice
A few tbsp each of fresh mint and basil, chopped (or dried if necessary... use less)
Buy a leg of lamb, trim it, and cut the meat into cubes. Mix all of the above ingredients, and marinade the meat in it for a good 12 hours or so. Then put the meat on skewers and grill them. To serve, take large slices of Italian bread or pita bread, and use it to pull the meat off the skewers, forming a sandwich.
Salmon Steaks Puttanesca
makes 4 servings
1 small onion
3 medium garlic cloves
1 lb Italian plum tomatoes (about 6 tomatoes)
12 black brine-cured Gaeta (or Kalamata) olives
6 anchovy fillets
3 tbsp olive oil
1.5 to 2 lbs salmon steaks (four 1" thick steaks or 4" to 5" scallops, preferably boneless & skinless)
0.25 cup dry red wine
2 tbsp balsamic vinegar
1 tbsp capers
salt and ground black pepper
Adjust oven rack to middle position, and preheat to 375° F. Peel and mince the onion and garlic. Peel, seed and cut the tomatoes into 1-inch dice. Pit and coarsely chop the olives. Chop the anchovies. In an oven-proof skillet large enough to hold the fish in a single layer, heat the olive oil until hot but not smoking. Pat the salmon steaks dry and sauté until lightly colored, about 2 minutes. Turn fish over and cook 1 minute longer. Transfer salmon to a plate. Add the onion and garlic to the skillet and sauté until soft, about 3 minutes. Add tomatoes and sauté until soft, about 2 minutes. Add the red wine and vinegar and bring to a boil. Return salmon to casserole, cover, and bake until just done, 8 to 10 minutes. Transfer cooked salmon to serving plates. Cover and keep fish warm. Before serving, bring sauce in skillet to a boil, lower heat, and simmer uutil sauce thickens slightly, 1 to 2 minutes. Add olives, anchovies, and capers and simmer just until heated through, about 1 minute. Stir in 0.25 tsp salt and 0.125 tsp pepper. Spoon sauce over fish and serve.
Several fillets of fish
0.75 cups all-purpose flour
0.75 tsp salt
0.75 tsp pepper
milk
olive oil
0.25 cups butter
1.25 lbs plum tomatoes, peeled, seeded, and diced
6 tbsp chopped fresh parsley
3 tbsp lemon juice
1.5 tbsp capers
Dip fish fillets in milk and coat with flour, salt and pepper. Saute each fillet in olive oil until light brown and cooked through. Melt butter in same skillet, and simmer tomatoes for about 5 minutes, until soft. Mix in chopped parsley, lemon juice, and 1.5 tbsp capers. Cook until ingredients are thickened and reduced to sauce consistency, about 5 minutes. Spoon this sauce over the fish fillets, and garnish with lemon slices and additional capers.
4 lbs smoked fish
0.75 cups spicy brown mustard
0.5 cups sugar
0.33 cups lemon juice
1 tbsp dry mustard
0.75 cups vegetable oil
0.75 cups drained capers
0.5 cups chopped fresh dill
ground black pepper
butter lettuce leaves
lemon wedges
dill springs
Mix together mustard, sugar, lemon juice, and mustard seed. Gradually stir in oil. Add capers, dill, and a generous amount of pepper. Mix thoroughly. Serve fish over lettuce leaves, topped with sauce. Garnish with dill sprigs and lemon wedges. Serve with a good bread, perhaps pumpernickel.
0.5 cups sour cream
0.5 cups cream cheese
2 tbsp whipping cream
1.5 tbsp lemon juice
3 garlic cloves, minced
1 tbsp chopped fresh dill
0.5 tsp worcestershire sauce
0.5 tsp ground black pepper
0.5 tsp Old Bay seasoning
4 drops tobasco sauce
1 lb smoked bluefish or smoked whitefish, bones removed, flaked with fork
2 tbsp chopped fresh chives
Beat all ingredients except fish and chives together until well blended. Gradually fold in fish, reserving 0.25 cups for garnish. Chill, and serve garnished with remaining fish and chives.
2 cups purchased medium salsa
2 cups bottled chili sauce
2 tbsp white horseradish
1 tbsp (or more) chopped canned chipotle chilies (sometimes called "adobo")
Chopped fresh cilantro
Mix first three ingredients in a bowl. Add 1 tablespoon of chilies, or more if spicier flavor is desired. Serve with chilled shrimp or crab.
Serves 6
INGREDIENTS
1 lb plum tomatoes
1 or 2 cloves of garlic
1 onion
1 carrot
3 cans vegetable broth
3 cans black beans
oregano
olive oil
0.5 tsp cayenne pepper or tobasco sauce. (preferably cayenne)
PROCEDURE
Halve the tomatoes, and cut the onion and carrot into large pieces. Place these, along with the garlic, on a large baking pan with a little olive oil. Sprinkle with a little oregano, and maybe a little salt and pepper. Roast this at 350° for one hour.
Remove the carrot pieces and set them aside. Remove the skins from the tomatoes and put the rest in a food processor (or blender). Add one can of vegetable broth and two cans of black beans (rinsed) and puree. Put this mixture in a pot, along with the rest of the black beans and the vegetable broth. Chop up the carrot and add it to the pot. Add cayenne pepper or tobasco sauce. Simmer for about 30 minutes.
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms (optional)
0.75 cups butter
0.5 cups flour
1 tsp dry mustard
5 cups chicken or vegetable stock (maybe less)
11 oz beer (a 12 ounce bottle, with a swallow left for the cook!)
6 oz cheddar cheese, grated (2.5 cups, maybe more)
2 tbsp grated parmesan cheese
salt
pepper
1 bunch of broccoli, chopped and steamed (optional)
Sauté the diced vegetables in butter. Mix the flour and dry mustard into the diced vegetables. Add the chicken or vegetable stock to the mixture and bring to a boil. Simmer for five minutes. Add the cheeses to the soup, and simmer for another 10 minutes. Then add the beer, and simmer for another 5 minutes. Season to taste with salt and pepper. To serve, place some brocolli into a soup bowl and ladle the soup over it.
Serves 6
NOTES: It is best to let the beer warm to room temperature before adding it. I have tried several beers with this recipe, and I have found that the choice of beer makes a distinct difference. I prefer a good flavorful lager or pale ale. If the color is too dark (like a stout or black-and-tan) then the soup may be an ugly brown color, so I prefer an amber. I have also had a similar soup that was made with a winter ale, and it was quite good, but I have not tried that with this recipe yet.
Roasted Butternut Squash Soup with Wild Rice
2 lbs butternut squash (about 1 large squash), quartered lengthwise
2 tbsp butter
2 tbsp light brown sugar, packed
5 cups chicken stock or canned low-salt chicken broth
2 tbsp vegetable oil
1 cup chopped onion
0.5 cups chopped peeled carrot
0.5 cups chopped celery
0.25 tsp ground cinnamon
0.25 tsp ground nutmeg
0.25 tsp ground ginger
0.5 cups whipping cream
1 cup cooked wild rice (about 0.33 cups raw)
Melt butter and brush onto cut side of squash, then sprinkle with brown sugar. Place squash cut side up in large baking pan and roast at 400° F for 45 minutes. Cover with aluminum foil and roast until squash is very tender, about 15 minutes longer.
Remove squash from pan and pour juices into food processor. Let squash cool for 15 minutes, then scrape from skins into food processor. Add 1 cup of broth to food processor, and puree until smooth.
Heat oil in large saucepan and saute onion, carrots, and celery for 5 minutes. Stir in cinnamon, nutmeg, and ginger. Add the squash puree and the remaining 4 cups of stock to the saucepan. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add cream, then return to simmer.
A simple Slovenian mushroom soup
Serves four
You can use fresh mushrooms for this dish, Jesenski goban, Poletni goban, Kostanjevka, Mestni kukmak, or any other aromatic mushroom; Uzitni smrcek (morel mushroom) soup is a real delicacy. Soup made with dried mushrooms will have a more intense flavour -- use some 3 heaped Tbsp crumbled dry mushrooms and soak them in warm milk for at least 20 minutes.
Ingredients:
0.5 kg fresh mushrooms, thinly sliced, or 3 heaped Tbsp crumbled dry mushrooms soaked in warm milk for 20 minutes
2 large potatoes, peeled and sliced into 1 cm cubes
50 g butter (about 3.5 Tbsp)
1 heaped Tbsp finely chopped onion
1 Tbsp all-purpose flour
1 tsp chopped garlic
1 tsp black pepper corns (or less, if you do not like pepper)
2 bay leaves
a pinch of marjoram or oregano (optional)
1 dl (just under 0.5 cups) aromatic, semi-dry white wine (Traminec, Laski Rizling or similar), or 2 Tbsp wine vinegar
6 dl (about 2.5 cups) warm water
1 heaped Tbsp finely chopped fresh parsley (garnish)
4 tsp sour cream (garnish)
Melt butter in a pot and cook onions until glassy;add flour and half the garlic, fry until the mixture turns frothy or about 30 seconds (flour should not brown). Add mushrooms and potatoes, mix thoroughly. Add water, bay leaves, pepper corns, marjoram or oregano, cover and cook on low heat until potatoes are done, or about 15 minutes -- mix frequently since this soup tends to stick;after about 10 minutes, mix in remaining garlic.
When potatoes are cooked, mix in the wine or vinegar and salt to taste. Bring to boil, than ladle immediately into serving dishes;sprinkle with parsley and drop 1 tsp of sour cream into the center of each dish.
Serve immediately.
Cooked rice
Several large carrots (about 1 lb)
About 4 medium sized potatoes
Choice of about 1 lb. of meat (Chicken, beef, pork-- be creative)
1 large yellow onion
Mushrooms (about a half pound)
One box of Curry Sauce Mix (in oriental section of grocery store)
Bring about 1+1/2 quarts of water to a boil in a large sauce pan. Peel carrots and possibly potatoes. Dice carrots and potatoes. Add them to the boiling water and cover.
Cut meat into small strips. Try to eliminate the fat. Cook in a wok if available, or fry in small amount of oil otherwise. Peel onion and cut into large slices. Add to meat, and stir-fry until onions are slightly dark. Chop mushrooms and add to meat, continuing to stir.
When carrots and potatoes are cooked, add them (with water) to meat mixture. Water should be just visible at top of mixture. You may need to add another cup or two. Curry sauce mix will probably be solid. Cut into very small pieces and add to mixture, and stir until dissolved. Serve stew over rice.
All purpose flour
6 tbsp butter
3 lbs trimmed boneless beef chuck, cut into cubes
2 large onions, chopped
0.25 cups tomato paste
3 cups dry red wine
2 14.5 oz cans beef broth
1 tbsp dark brown sugar
1.5 lbs baby red-skinned potatoes, quartered
30 baby carrots, trimmed
12 to 14 oz baby pattypan squash, halved
1 lb fresh shiitake mushrooms, stemmed, caps thickly sliced
3 tbsp chopped fresh marjoram (or 1 tbsp dried)
Place flour in baking pan and add some salt and pepper. Coat beef cubes with this, and brown in 4 tbsp butter over medium-high heat. Do this in batches, transferring to a plate when done. Saute onions in beef remains with an additional 2 tbsp butter, for about 6 minutes (until tender). Mix in tomato paste, then wine. Bring to a boil, scraping up any browned bits. Add broth and sugar, then beef and any juices. Bring to a boil, then reduce heat and simmer, covered partially, for an hour and a half.
Add potatoes and carrots, and simmer uncovered for about 25 minutes, until meat and vegetables are almost tender. Add squash and simmer for about 10 minutes, until almost tender. Add mushrooms and marjoram, and simmer for about 5 minutes, until mushrooms are tender.
Serves 6
0.25 cups vegetable oil
3 lbs boneless beef chuck pot roast, cut into cubes
2 onions, chopped
2 garlic cloves, minced
1 35-oz can plum tomatoes, with juice
2 4-oz cans mild green chilies
1 12-oz bottle of beer (not dark)
1 cup canned beef broth
2 tsp dried oregano, crushed
1.5 tsp ground cumin
2 tbsp Worcestershire sauce
Use a large heavy pan or kettle throughout. Heat the oil and saute the beef cubes over moderately high heat in batches. In the remaining fat, cook the onions over lower heat until softened. Add garlic and cook for 1 minute, stirring. Return the beef to the mixture, and add the tomatoes (with juice). Add the rest of the ingredients, and salt and pepper to taste. Bring to a low boil, and simmer for 2.5 hours, or until meat is tender.
Makes about 10 cups, serves 6-8.
2 pounds ground chuck
1 cup chopped onion
6-ounce can tomato paste
1 teaspoon cinnamon
1 teaspoon pepper
1/2 teaspoon cayenne
1 teaspoon ground cumin
1/2 teaspoon ground allspice
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1 Tablespoon vinegar
1 bay leaf
1 can kidney beans
In a large kettle, brown the beef and onion. Add all other ingredients except kidney beans, and 3 cups of water. Bring mixture to a boil. Simmer, stirring occasionally, for 1 hour.
Add 1 more cup water and the kidney beans. Simmer, stirring occasionally, for 2 hours more. Discard bay leaf.
To serve 5-way, serve over spaghetti and top with shredded cheddar cheese and chopped onions.
Serves 6-8.
1 bag Fritos
2 cans cream of chicken soup
1 can tomatoes with chilies (in Mexican food section--otherwise I substitute a jar of salsa)
1/2-1 teaspoon garlic powder
1/2-1 teaspoon chili powder
1 small onion sliced or 1 Tablespoon dried onion
1/2 pound grated Cheddar cheese
1 package of chicken breasts, cooked and chopped
Crush Fritos into bottom of 8" square baking dish. Mix together all other ingredients. Pour into casserole over Fritos. Bake at 350 degrees for 45 minutes or until top begins to brown.
Note: I don't know how accurate the above recipe is, but I've always made this in a 9x13 casserole dish, not an 8x8. Also, the regular size (10 oz) bag of Fritos seems to be just right.
Serves 6 to 8.
8 ounces spaghetti
1/4 cup butter or margarine
1/4 cup flour
1 cup chicken broth
1 cup heavy cream
3 ounces (about 1/2 cup) shredded
Gruyere or Swiss cheese
2 tablespoons sherry (optional)
Dash of white pepper
1 can (5 ounces) sliced mushrooms, drained
2-1/2 to 3 cups diced, cooked chicken
1/3 cup grated parmesan cheese
Toasted slivered almonds (optional)
Cook and drain spaghetti and keep warm. Melt butter in large saucepan and blend in flour. Gradually add broth and cream and cook, stirring over low heat until smooth and thickened. Add cheese, sherry, and pepper. Heat and stir until cheese melts. Add mushrooms, remove from heat and stir in chicken. Fold In spaghetti and pour into shallow 2 quart broiler-proof baking dish. Sprinkle with Parmesan, and almonds if desired, and broil 3" to 4" from heat, 5 to 7 minutes, or until golden brown.
Chicken a la King
6 tbsp butter
0.5 cups all-purpose flour
0.75 tsp salt
0.125 tsp pepper
2 cups milk
1 cup chicken broth
2 cups cubed cooked chicken (or turkey)
4 oz can (drained) of mushrooms
0.25 cups chopped pimiento
Melt butter in a saucepan. Add flour, salt, pepper, milk and chicken broth and bring to a boil. Simmer over medium heat, stirring, until thickened. Simmer for one to two minutes longer, then add chicken, mushrooms, and pimiento. Serve over toasted english muffins, baked pastry shells, or toasted bread bowls.
To make toasted bread bowls, start with a pretty heavy or dense bread. Cut it into the desired shape, then brush with melted butter and bake at 375° for about 10 minutes.
4 boneless chicken breast halves
0.5 cups tequila
0.5 cups lime juice
Combine tequila and lime juice, and marinade chicken in this for at least 30 minutes, or up to two hours, turning occasionally. Drain chicken, and reserve marinade. Season chicken with salt and pepper, and grill or broil for about 4 minutes per side (as desired). Boil remaining marinade for about 1 minute, and serve as a sauce. If desired, cut the chicken into strips.
Balsamic Vinegar Chicken with Wild Mushrooms
1 oz dried porcini mushrooms (about 1 cup)
6 chicken thighs (about 1.5 lbs), with skins, rinsed and patted dry
2 slices of slab bacon (about 0.25 inches thick, about 0.25 lbs)
1 tbsp olive oil
3 cloves garlic, minced
0.5 cups fruity red wine
0.5 cup beef broth
0.25 cups balsamic vinegar
1 tsp arrowroot dissolved in 2 tsp cold water
0.75 cups drained and chopped canned tomatoes
minced fresh parsley for garnish (optional)
Let the porcini soak in 1 cup of boiling water for about 10 minutes, or until soft. Drain them well, reserving the liquid. Season the chicken with pepper and coat with flour, shaking off the excess. Cook the bacon over moderate heat until golden and crisp, then drain on paper towels. Cook the chicken skin side down first, turning occasionally, for about 20 minutes until golden and crisp. Discard the oil and fat in the skillet, and add the olive oil. Cook the garlic over low heat for about 1 minute. Add the reserved porcini liquid, the broth, the wine, and 3 tablespoons of the vinegar, and boil the mixture for 4 minutes. Stir in the arrowroot mixture and the tomatoes, and add the chicken, turning it to coat it with the sauce. Cover this and simmer for about 10 minutes. Stir in the porcini and the bacon, cover, and simmer for another 10 minutes. Stir in the remaining 1 tablespoon of vinegar, and add salt and pepper to taste. Garnish with parsley if desired.
Two 2.5 lb chickens, split
0.5 cups chili sauce
2 tbsp cider vinegar
1 tsp salt
0.5 tsp pepper
1 tbsp worcestershire sauce
0.5 tsp dry mustard
0.5 cups minced onion
1 clove garlic, minced
2 tbsp vegetable oil
Rinse chickens and pat dry. Combine all ingredients in a bowl. Place chickens in a plastic bag or large pan and pour marinade over them. Refrigerate 3 to 4 hours. Remove chickens and grill until done. Baste with marinade while cooking. Extra marinade may be boiled and served as a side sauce.
Try smoking this! Fill water pan 75% full with liquid, and smoke for about 5 hours, until leg moves easily in joint. (Less time if only one chicken, or just chicken parts.)
1 chicken simmered in salted water
1.5 cup chicken broth
1 can cream soup
Cut up chicken and put in casserole. Combine soup and broth and pour over chicken.
Topping
1 cup plain flour
2 tsp baking powder
1 tsp salt
0.5 tsp pepper
1 cup milk
1 stick margarine, melted
Mix dry ingredients with milk and butter. Pour over chicken. Bake at 425 for 35-40 minutes. (If you want some veggies you can add some frozen mixed vegetables to the cut up chicken.)
One 10 to 15 lb turkey, unstuffed
2 medium onions
3 to 4 stalks celery with leaves
Rub (see below)
Rinse the turkey inside and out with cold water. Apply the rub thoroughly to inside and outside of turkey. Cut onion in quarters and cut celery into pieces, and place them in cavity. Fill water pan completely with liquid, and smoke for 8 to 12 hours, or until leg moves easily in joint. Check water pan after 4 or 5 hours, and add more water if necessary. If desired, use juices in water pan to make gravy for turkey.
RUB:
MINIMALIST: Just use 1 tbsp salt
SIMPLE: Use ground sage and/or crushed rosemary and/or marjoram and/or tarragon. Use dry white wine as part of liquid in water pan.
GOURMET:
0.25 cups vegetable oil
0.25 cups burgundy wine
0.33 cups lemon juice
2 tbsp melted butter
1 tbsp worcestershire sauce
1 tsp salt
1 tsp marjoram
0.5 tsp ground pepper
Combine these and rub turkey inside and out. Pour remaining rub into water pan.
Fettucine Alfredo
0.5 lbs dried pasta
2 tbsp butter
1 cup heavy cream
0.5 tsp salt
0.125 tsp freshly ground black pepper
0.5 cups freshly grated parmesan
1. Cook fettuccine according to package directions.
2. Meanwhile, in a large saucepan melt butter. Add cream, salt, and pepper. Bring to boiling. Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken. Remove from heat and stir in grated Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese, Makes 4 servings.
3. Chicken and Tomato Fettuccine Alfredo: Prepare as above, except stir 1.5 cups chopped cooked chicken and 0.25 cups drained oil-packed snipped dried tomatoes into cream mixture before adding the Parmesan cheese; heat through. Remove from heat and stir in grated Parmesan cheese. Combine and serve as directed above.
4. Shrimp Fettuccine Alfredo: Prepare as above, except stir 12 ounces cooked medium shrimp and 1 tablespoon fresh snipped basil or 1 teaspoon dried basil into cream mixture before adding the Parmesan cheese; heat through. Remove from heat and stir in grated Parmesan cheese. Combine and serve as directed above.
1 pound dried Italian linguine
16 oz canned Italian plum tomatoes with juice
1 tablespoon of garlic, chopped finely
red chili flake to taste
3 tablespoons fresh basil leaves chopped, plus sprigs for garnish
3 oz extra virgin olive oil, plus oil to coat pasta
salt to taste
fresh ground black pepper to taste
4 oz parmigiano reggiano, freshly grated
1. Cook pasta until al dente, toss with olive oil, hold warm. Saute garlic and chili over low heat in olive oil then add tomatoes and tomato juice.
2. Mash tomatoes with spoon and cook until sauce consistency. Add basil then season with salt and pepper.
3. Toss pasta in sauce portion into warm pasta bowls. Garnish with cheese and basil. Serve immediately.
(makes about 8 cups)
Ingredients
Tomato products:
12 oz tomato paste
16 oz tomato sauce
28 oz tomato puree
28 oz crushed tomatoes
Seasonings:
4 garlic cloves
1 large bay leaf
1 Tbsp sugar
1/2 tsp ground black pepper
1 Tbsp oregano
1 Tbsp thyme
1 tsp coriander
1-2 tsp cilantro (optional)
2 tsp rubbed sage
2 Tbsp parsley
2 tsp basil
1/2 tsp crushed red pepper
1 medium onion
1/3 cup olive oil
1 Tbsp sesame oil
Meatballs:
1/2 lb sweet Italian sausage
1/2 lb lean ground beef
4 Tbsp Worcestershire sauce
2 tsp sesame oil
2 Tbsp olive oil
1/3 cup bread crumbs
1 tsp sage
2 tsp rosemary
1 tsp thyme
1 tsp basil
1/2 cup sherry
Procedure:
1. Chop the garlic very finely. Chop the onion.
2. Combine in a suitable pot the tomato products and seasonings. Bring to a simmer.
3. In a bowl, combine the meatball ingredients except the sherry. Break this mixture apart into small balls or bits according to preference.
4. Heat a wok or skillet and saute the meat mixture until cooked to 'rare'. Do not overcook or singe the meat.
5. Remove the grease from the meat mixture by straining in a colander, then return to the hot wok or skillet and reheat. Add sherry and reduce. Add this to the sauce in the pot.
6. Simmer this mixture on the lowest possible heat for 6 or 7 hours. Stir occasionally.
Notes:
I have found that Hunt's tomato products deliver the best flavor for this sauce; they are somewhat sweeter and less acidic than other brands. I always use Lea and Perrins Worcestershire
sauce.
(serves 13)
Ingredients:
1 lb Italian sausage
2 medium onions
1/2 lb mushrooms
1 small eggplant
1 small green pepper (or use frozen diced pepper)
1 medium tomato
8 oz tomato sauce (1 standard can)
salt, pepper, oregano to taste
Procedure:
1. Slice the sausage into bite-size morsels and sautae until browned. While the sausages are browning, cut up the vegetables as indicated in step 2. Remove from pan leaving fat for next step.
2. Slice the onions and the mushrooms. Cut the peppers into 1/2-inch squares and dice the tomato. Cut the eggplant into a julienne style.
3. Add a little oil to the pan and saute the onions, peppers, mushrooms, eggplant and tomato until the onions are transparent and soft. Add the tomato sauce and the spices and return the sausage to the pan. Cook about 15 minutes. Serve with fettucine.
Notes:
Zucchini can be substituted for the eggplant, and canned tomatoes can be substituted for the tomato and sauce. The sauce should be relatively thick. The sausage can be hot or mild Italian sausage, but if you use mild sausage you will need to add more spices.
1 tbsp olive oil
5 tsp minced garlic
12 large plum tomatoes, seeded, coarsely chopped (about 5 cups)
0.75 cups coarsely chopped brine-cured black olives (Kalamata or other)
0.75 cups tawny port
1 4-oz jar of capers, drained
2 tbsp chopped fresh basil
2 tbsp chopped fresh thyme
1 tbsp chopped fresh oregano (or 1 tsp dried)
1 tsp chopped fresh rosemary (or 0.5 tsp dried)
1 tsp dried crushed red pepper
14 oz penne pasta, cooked al dente
Heat oil and saute garlic for about 2 minutes over medium-high heat. Add tomatoes and olives, and saute for about 5 minutes. Add port and capers, and all seasonings. Simmer for about 6 minutes, until sauce thickens slightly. Toss pasta with sauce and serve. Top with grated parmesan cheese.
0.5 lbs spaghetti, cooked al dente
4 cloves garlic, minced
0.5 tsp dried hot red pepper flakes
0.25 cups olive oil
0.33 cups minced fresh parsley leaves
4 drained canned Italian tomatoes, chopped finely, including 0.33 cups of the juice
4 flat anchovy filets, minced
6 brine-cured black olives, minced
2 tsp capers
2 tbsp grated romano or parmesan cheese
Saute the garlic and pepper flakes in oil over low heat for a few seconds, then stir in the parsley. Cook for only a few seconds, then add the tomatoes with the juice, cook over slightly higher heat for 1 minute. Add the anchovies, olives, and capers, and cook for about 2 minutes. Toss pasta with sauce, and serve sprinkled with cheese.
Serves 2 to 4
12 sun-dried tomatoes (not oil-packed)
Vegetable or olive oil (or spray)
1 lb mushrooms, sliced
1 large onion, chopped
1 cup dry white wine
2 large garlic cloves, chopped
12 oz penne pasta, cooked al dente
0.5 cups grated parmesan cheese
0.25 cups pine nuts, toasted
0.25 cups sliced fresh basil (or 2 tsp dried)
Boil 2 cups of water, and pour over sun-dried tomatoes in a small bowl. Let stand about 15 minutes, until tomatoes soften. Drain tomatoes, reserving the liquid for later. Slice tomatoes thinly. Oil a large skillet, and add mushrooms, onion, wine, garlic, and the tomato soaking liquid. Finally, add the tomatoes and bring to a boil over high heat. Reduce heat, and simmer for about 25 minutes, until liquids are reduced by about half and vegetables are tender. Pour the sauce over the pasta, and add parmesan cheese and pine nuts. Toss this, adding some water if overly dry. Mix in the basil and salt and pepper to taste.
NOTES:
For a richer sauce, you might add a small amount of porcini mushrooms.
2 tbsp olive oil
2 cloves garlic, minced
2 cups sliced mixed wild mushrooms (such as crimini and shiitake)
8 oz asparagus, cut into 1-inch pieces
0.5 cups sun-dried tomatoes (not oil packed), cut into thin strips
0.5 cups dry white wine
0.5 cups whipping cream
0.25 cups mascarpone cheese or cream cheese
1 tbsp chopped fresh parsley
1 lb fusilli or other spiral pasta, cooked al dente
0.25 cups grated parmesan
Saute garlic in oil for about 1 minute over medium high heat. Add mushrooms, asparagus, and sun-dried tomatoes. Saute for about 10 minutes, until tender and most of the liquid evaporates. Add the wine and boil for another 3 minutes, until liquid is reduced by about half. Add cream, cheese, and parsley, and simmer for about 8 minutes, until liquid has sauce consistency. Pour over pasta and toss. Sprinkle with parmesan cheese.
1 lb gnocchi pasta or medium shell pasta, cooked al dente
0.5 cups chopped drained oil-packed sun-dried tomatoes (2 tbsp of oil reserved)
2 skinless boneless chicken breast halves
4 cloves garlic, minced
0.5 cups chopped fresh basil
0.5 cups canned low-salt chicken broth
0.5 cups crumbled gorgonzola cheese
0.25 cups chopped prosciutto
0.25 cups pine nuts, toasted
Saute chicken in 1 tbsp of reserved sun-dried tomato oil for about 3 minutes on a side. Remove chicken from heat and cut into 0.5-inch pieces. Saute garlic in chicken remains and another 1 tbsp reserved oil, for about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese, and prosciutto, and bring to a boil. Add this sauce to pasta and toss. Top with pine-nuts and serve.
Serves 4
0.75 lbs spaghetti or linguine, cooked
2 tbsp butter
1 onion, thinly sliced
1 tbsp chopped fresh thyme (or 1 tsp dried)
1 tbsp chopped fresh tarragon (or 1 tsp dried)
1 tbsp chopped fresh basil (or 1 tsp dried)
1 cup whipping cream
0.5 cups vodka
0.75 cups grated parmesan cheese
Saute onion in butter over medium heat for about 10 minutes (until tender and beginning to color). Add herbs and saute 1 minute. Add whipping cream and vodka and simmer for about 8 minutes (until sauce thickens slightly). Add pasta and cheese, and toss. Season with salt and pepper to taste, and serve.
Serves 4
1 lb box of bowtie pasta
2 cooked chicken breasts, cut into strips
1 cup broccoli florets
1 cup sun-dried tomatoes, cut into strips
4 tbsp olive oil (from tomatoes)
1 cup parmesan cheese
Cook pasta al dente. Put broccoli into pot with pasta and cook about another 3 minutes (until somewhat soft). Strain, and toss all ingredients together.
Serves 4
1 lb box of linguini, cooked
2 tbsp butter
2 shallots
0.5 cups dry white wine
20 prawns, medium size, peeled
1 cup green peas
0.5 cups sun-dried tomatoes, Julienne cut
lemon rinds from 1 lemon
2 tbsp olive oil from tomatoes
Saute shallots in butter. Add wine and reduce. Add prawns and cook for 2 minutes. Add remaining ingredients and cook for 2 more minutes. Toss with pasta, and season with salt and pepper to taste.
Serves 4
1 lb box of penne pasta
0.5 cups basil pesto sauce
0.25 cups sun-dried tomatoes, julienne cut
8 asparagus spears, cut into short pieces
Cook pasta al dente. Put asparagus in pot with pasta and cook for about 2 minutes (until somewhat soft). Strain, and toss all ingredients together.
Serves 4
1 lb fettuccine, cooked al dente
3 tbsp olive oil
1 medium onion, chopped
3 large cloves garlic, minced
1 tbsp all-purpose flour
2 cups whole milk
1 10-oz package frozen chopped spinach, thawed and drained
1 cup ricotta cheese
0.33 cups grated parmesan cheese (plus more for topping)
10 oil-packed sun-dried tomatoes, cut into strips
3 tbsp chopped fresh basil (or 2 tsp dried)
0.25 tsp ground nutmeg
0.33 cups minced green onions
0.33 cups toasted pine nuts
Saute onion in oil over medium heat for about 4 minutes, until tender. Add garlic and cook 1 minute. Stir in flour and cook about 1 minute. Gradually stir in milk and cook for about 4 minutes, until sauce is smooth, stirring constantly. Mix in spinach, ricotta and parmesan cheeses, sun-dried tomatoes, basil and nutmeg. Simmer over medium-low heat for about 5 minutes, until well heated. Spoon the sauce over the pasta, and garnish with green onions and pine nuts. Sprinkle with coarsely ground pepper, and serve.
Serves 4
Ingredients:
1/2 lb pancetta or bacon
2 Tbsp olive oil
1 Tbsp butter
4 garlic cloves, peeled and lightly crushed
1/4 cup dry white wine
salt
1 lb package thin spaghetti
3 eggs
1/4 cup freshly grated Peccorino romano cheese
1/2 cup freshly grated Parmesan cheese
freshly ground black pepper
2 Tbsp parsley, chopped fine.
Procedure:
1. Cut the pancetta or bacon into thin strips.
2. Put the oil, butter and crushed garlic into a saucepan or small saute pan, and turn on the heat to medium high. When the garlic becomes colored a deep gold, remove and discard it.
3. Put the pancetta or bacon into the pan, and sauté until it begins to be crisp at the edges.
4. Add the wine, and let it boil away for a minute or two; then turn off the heat.
5. In a large pot, bring 4-5 quarts water to a boil. Add 2-3 Tbsp salt, and when the water returns to a boil, put in the spaghetti.
6. Take the bowl from which you'll be serving the spaghetti later, and into it break the three eggs. Beat them lightly, then mix into them both grated cheeses, a liberal grinding of pepper, and the parsley.
7. When the spaghetti is tender but firm to the bite, drain it, and put it into the serving bowl with the egg-and-cheese mixture. toss rapidly and thoroughly until it is well coated.
8. Reheat the pancetta or bacon quickly over high heat, then pour the entire contents of the pan over the spaghetti. Toss again thoroughly, and serve immediately.
(Serves 3 to 4 people)
Ingredients:
1 pound thin spaghetti, rotini or equivalent pasta
2 Tbsp olive oil
1/2 lb pancetta or bacon
1 medium yellow onion (chopped)
1/2 cup cold water
1/4 cup dry Italian white wine
4 eggs
4 Tbsp heavy cream
8 Tbsp parmesan cheese (grated)
Procedure:
1. Put large bowl in oven to warm at lowest possible setting.
2. Soak chopped onion in cold water for 15 minutes to reduce pungency.
3. Chop Pancetta or bacon into 1/4-inch x 1-inch strips.
4. Beat eggs and cream together with a fork. Add 4 Tbsp parmesan cheese to the mixture.
5. Wash pasta. Put on water to cook pasta. Add pasta when boiling. In the meantime...
6. Dry onions and sauté with pancetta or bacon in olive oil until onions are barely translucent.
7. Add wine and reduce heat when initial boiling ceases. Meat should not be crisp.
8. When pasta is cooked, drain, but do not wash.
9. Quickly remove bowl from oven, put pasta in it and toss with egg, cream and cheese mixture so that heat from pasta cooks eggs.
10. Add meat, onions and wine without draining fat and toss until thoroughly mixed.
11. Sprinkle remaining cheese to taste, toss and serve immediately.
Notes:
Timing is critical.
Pasta should be cooked al dente so that it offers resistance to the teeth without crunching. Fresh pasta is desirable (dried pasta is a poor imitation of the real thing.) Pasta should be used immediately when done so as to stop its internal cooking. If both portions of the recipe cannot be completed at the same time, the meat and onion mixture should finish first.
I have made a very successful variation on this using hot country sausage. Make sure the sausage is fairly lean if you try it, however. All of the quantities are adjustable, and may depend on the kind of pasta or meat you use. Too much cream will cause the egg mixture to separate from the pasta and meat. Too little cream will essentially give you scrambled eggs and bacon with pasta.
1 can cream of mushroom soup
0.5 cans of milk (put into mushroom can)
chicken breast - deboned
1 can asparagus (drained)
1 can mushrooms (drained)
4 oz Lipton Stroganoff noodles
Mix all the ingredients except for the chicken breast. Lay the chicken breasts on top of everything and cook for 45 minutes at 350 degrees.
3 cups water
3 eggs
1 cup quick-cooking grits
0.5 tsp garlic powder
2 cups grated sharp cheddar cheese
0.5 tsp salt
1 stick butter/margarine, melted
0.25 tsp pepper
Preheat oven to 350 degrees. In a 2 quart, bring water to a boil. Add grits and bring to second boil. Reduce heat to simmer setting, and cook gently until thickened. Remove pan from heat. Add cheese to grits stir until melted. Add melted butter/margarine to grits mix evenly. Beat eggs then add seasonings. Gradually add eggs to cheese grits mixture and combine evenly. Pour into a 1 quart casserole. Cook for 40-45 minutes or until set. Serve with peas with snaps.
INGREDIENTS:
Orzo (a form of pasta)
White rice
Butter
Salt
Chicken broth (Campbell's)
Water
Approximate proportions given below
About 4 times as much rice as orzo.
About 2 times as much liquid (water plus chicken broth) as rice plus orzo.
For every cup of rice plus orzo, add about a teaspoon of salt.
Liquid should be about one third chicken broth and the rest water.
Brown the orzo in butter first (don't be afraid to use plenty of butter). Then add the rice and coat it with butter. Add the chicken broth and water. Get it boiling, then turn down the heat and let it steam for about 25 minutes.
Grape Vine Leaves
About 0.75 lbs of lean lamb, cut from a leg or half leg, or possibly lamb shoulder
0.66 or 0.75 cups white rice (washed but uncooked)
Grape vine leaves
1 clove of garlic
Salt
Lemon juice
If making this along with Kibby, use the slightly less tender, less lean meat from the leg for the grape vine leaves, or use the shank part if you buy a whole leg of lamb. Alternatively, if making this separately, you could use lamb shoulder.
Coarse grind this meat, and mix it with the dry rice, plus about a teaspoon of salt, and the juice from a half a lemon (2 tbsp, maybe more). Taste this after it's mixed to judge tartness. It should be tart, but not too tart. Almost every other recipe in the world calls for cinnamon (probably 0.5 teaspoons, maybe more), but we do NOT use cinnamon in our grape vine leaves.
You may refrigerate this mixture for a few hours as necessary before stuffing the leaves. When rolling the leaves, make sure you roll them tight enough that they will stay together, but not too tight, so they don't burst when the rice expands when you cook them.
To cook them, add water enough to cook the rice (1.33 to 1.5 cups water... should *almost* cover the rolled leaves.) Bring to a boil, then reduce heat and simmer for about 30 minutes. Add a clove of garlic to the water, and you may want to place a small plate upside down on the top of the leaves while they cook. Sample them before they're done, and if they aren't tart enough, add more lemon juice, or a tiny sprinkle of sour salt (citric acid) to the water.
INGREDIENTS
0.5 cups all purpose flour
0.5 cups yellow corn meal
0.25 cups granulated sugar
1.5 Tbsp baking powder
0.25 tsp salt
3 Tbsp vegetable oil
1 egg
0.33 cups milk
1 Tbsp butter, softened (optional)
INSTRUCTIONS
1. Combine flour, corn meal, sugar, baking powder and salt. Mix well. This is now approximately equivalent to 1 (8.5 oz) box of Jiffy brand corn muffin mix.
2. Preheat the oven to 400 degrees F (200C).
3. Whisk the milk, vegetable oil, and egg into the dry ingredients and mix thoroughly.
4. To make corn bread, pour into a buttered/greased bread/cake pan, optionally dot with butter, and bake at 400F for 20 to 25 minutes, until a knife blade comes out dry and the top is golden.
NOTES:
This recipe as is will work well for a small bread pan, or about 6 normal size muffins (see below). For a 9-inch round cake pan, or a smallish casserole dish (up to about 9x9 inch) doubling this recipe works better. For a 9x13 inch casserole dish, I usually triple this recipe.
To make corn muffins, pour batter instead into muffin tins (half full) and bake for 15 to 20 minutes. This recipe will make 6 muffins.
TABOOLY
(Suff-Soof)
0.75 cups cracked wheat (bulgur) - fine
1 bunch green onions
1 bunch parsley
0.5 bunch mint leaves (or to taste)
2-3 tomatoes
Juice of 1.5 lemons
0.25 cups olive or vegetable oil
Salt and pepper to taste
Wash and soak wheat in cold water for about 10 minutes. Squeeze water from wheat. Chop onions, parsley, mint, and tomatoes very fine. Add wheat, lemon juice, oil, salt, and pepper. Mix well. Serves 6.
Drain 2 cans of Progresso Black Beans. Pour into a saucepan. Add about 1/2 cup of Mojo Criollo, mash the beans, and simmer slowly. Serve with grated cheese &/or sour cream &/or chopped onions.
Buy any brand of Spanish rice and follow the directions. Serve with black beans and a Mexican or Cuban dish. This will insure that you have enough to serve at least 8 people.
Serves 6.
1 cup butter, softened
1 cup parmesan cheese, grated
1/2 cup mayonnaise
5 garlic cloves minced or pressed
3 Tbsp fresh parsley, chopped
1/2 tsp oregano
1 loaf French bread, (baguette), cut lengthwise
Preheat oven to ???. Mix all ingredients except the bread together in a bowl. Spread the mixture onto the French bread. Wrap bread in aluminium foil. Bake for 20 minutes. Unwrap and place under broiler to brown.
2 eggs
0.5 cups crisco
2 ripe bananas, sliced
0.75 cups sugar
1.75 cups all purpose flour
0.75 tsp baking soda
1.25 tsp cream of tartar
0.5 tsp salt
chopped nuts (optional)
Preheat oven to 350. Put eggs, crisco, bananas, and sugar in a food processor or blender. Blend for 20 seconds until smooth. Toss flour, baking soda, cream of tartar, and salt into a bowl. Pour contents of food processor over flour mixture. If desired, add nuts. Pour into a greased loaf pan. Bake at 350 for 45 minutes.
3.33 cups sifted all-purpose flour
0.5 tsp baking powder
2 tsp baking soda
1 tsp ground cinnamon
1.5 tsp salt
1 tsp pumpkin spice
2.66 cups sugar
0.66 cups shortening
2 eggs
1 1-lb can of pumpkin
0.66 cups water
Sift together the dry ingredients in a bowl and set aside. Combine shortening, eggs, and sugar, and beat thoroughly for 3 minutes. Gradually stir in the dry mixture, alternating with the pumpkin and a little water, and beat after each addition until the mixture is smooth.
Pour into two greased and floured 9x5x3 loaf pans. Bake at 350° for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan or on wire rack for 5 minutes.
Shiitake Mushroom Gravy
0.5 cups flour
0.5 cups dry sherry
3 tbsp butter
12 oz fresh shiitake mushroom caps, sliced
~4 cups chicken broth
0.33 cups heavy cream
4 tsp chopped fresh rosemary
2 tsp fresh thyme
2 tsp fresh tarragon
Mix flour and sherry in a bowl (or a lidded jar) and set aside to thicken the gravy later.
Melt the butter in a pan and add the mushrooms. Sweat them a long time over low heat. Add the rosemary.
If preparing this with a turkey or other fowl, transfer the juices from the roasting pan to a measuring cup, and add enough broth for 5 cups total. Add this to the mushrooms. Whisk in the flour paste. Boil, stirring frequently, for 10 minutes. Mix in the cream and other spices, plus salt and pepper to taste.
NOTE: This seems to come out best if you simmer it for a long time after adding the last ingredients. Also, I prefer a much thinner gravy, so I use a lot less flour.
Giblet Gravy
Heart, giblets, neck, etc from turkey
2 cups red wine
2 cups water
1 onion, whole
4-6 cloves, whole
Peppercorns
1-2 celery stalks
2-3 tbsp flour
Salt and pepper to taste
Put wine, water, turkey pieces, celery, and peppercorns in a saucepan and heat. Poke the cloves into the onion, and add this to the mix. Bring it to a boil, then reduce the heat and let it simmer for about 3 hours (longer is okay... if much longer, you may need to add water, if too much has boiled off.) Remove the turkey neck, celery, and onion, and discard. Remove the other turkey parts, dice or shred them, and put them back in the gravy. Add 2-3 tbsp flour to thicken the gravy just slightly, and stir very thoroughly.
Turkey Stuffing/Dressing with Italian Sausage, Mushrooms, and Artichoke Hearts
1 large boule loaf of sourdough bread, preferably unsliced
6-8 oz Italian brown (Cremini) mushrooms, coarsely chopped
3 tbsp butter
12 oz jar of marinated artichoke hearts
1 lb spicy Italian sausage, casings removed
1 small onion, finely chopped
3 large stalks of celery, coarsely chopped
4 cloves of garlic, coarsely chopped
0.66 oz fresh sage
2 tsp fresh rosemary, finely chopped
1-2 cups chicken broth
0.5 tsp ground mustard
0.5 tsp garlic powder
0.5 tsp paprika
0.5 tsp black pepper
1 tsp dried oregano
1. Cut the crusts off of the bread and place them in a bowl or casserole dish. Set the oven on warm and place the crusts in the oven for about an hour to dry. Meanwhile, cut the rest of the loaf of bread into cubes. I prefer larger bread cubes in my stuffing, about 1" thick, but personal tastes vary. Place the bread cubes in a large mixing bowl or two, or a large casserole dish.
2. Finely chop about half of the fresh sage and set it aside with the rosemary. Coarsely chop the remaining half of the sage, and add it to the bread cubes. When the crusts have dried out thoroughly, place them in a food processor with the ground mustard, garlic powder, paprika, pepper, and oregano. Process until you have mostly crumbs, then add a few tablespoons of chicken broth and process a little more. The result should be seasoned bread crumbs that are just damp, not soggy.
3. In a large saute pan, melt the butter and cook the mushrooms over low heat, stirring frequently. I like to sweat them for quite a while to bring out their flavor, maybe 5 to 10 minutes. Meanwhile, in a frying pan, brown the ground sausage meat. When it has cooked, turn off the heat and pour the grease into the saute pan with the mushrooms, then add to this the celery, onions, and garlic. If it's a little dry, add some of the chicken broth or the marinade from the jar of artichoke hearts. Cook this until the onions are glassy and the celery has softened a little, about 5 minutes. Add the sausage, artichoke hearts, and the rosemary and sage mixture, and cook a few minutes longer.
4. Pour the meat mixture over the bread cubes, add the bread crumbs from the food processor, and mix thoroughly. Sprinkle chicken broth over this, just enough to moisten the bread cubes without making them soggy.* Use this to stuff a large bird, and bake what's left in a buttered casserole dish.
* If you have a small spray bottle or one of those olive oil sprayers, I find this works really well for this. I know it sounds a little weird, but I can never seem to drizzle or sprinkle the broth without getting the bread too soggy.
2 lbs cranberries
2 cups orange juice
2 cups brown sugar
3 cinnamon sticks
zest from 1 orange
Put everything in a saucepan with enough water to cover the berries. Bring the mixture to a boil over high heat. Simmer over low heat for about 1 hour or until thickened. Check for sweetness.
Variations:
Just use 24 oz of cranberries (since the bags are usually 12 oz each), and omit the water.
Adding a chunk of fresh ginger (about a 2-inch chunk, smashed) and possibly a few dried chili peppers can give this a nice little bit of bite. Remove them before serving.
Also, consider mashing all the berries after about an hour, then continuing to simmer the cranberries for another hour, until it thickens significantly.
1 tsp olive oil
3 cups carrots
0.25 cups fat-free, low-sodium chicken broth
1 tsp grated lemon rind
1 tbsp fresh lemon juice
0.5 tsp celery salt
0.25 tsp black pepper
1 tbsp minced fresh dill (or 1 tsp dried)
Heat oil in a large skillet over medium-high heat. Add carrots and saute 2 minutes. Stir in broth and everything else except dill. Cover, reduce heat to medium-low, and cook 10 minutes or until tender, stirring occasionally. Remove from heat, stir in dill, and serve.
Mom's Turkey Stuffing
1 cup chopped celery
0.5 cups chopped onion
1 stick butter
8 oz can mushrooms
0.75 - 1 cup raisins
1 cup walnuts
1 8 oz package Pepperidge Farm stuffing mix
Dry bread cubes
1 can chicken broth
In a saucepan, cook celery and onion in butter until tender but not brown. Remove from heat.
In large bowl, put stuffing mix and enough bread cubes to make 8 cups. Add the onion/celery mixture, mushrooms, raisins, and walnuts. Drizzle with the chicken broth. You may need to add water for additional moisture.
Use to stuff a 10-pound turkey. Serves 8-10.
Sweet Potato Casserole
6 large yams or sweet potatoes
0.5 cups fruit juice (orange, apricot, apple or pineapple juice)
0.5 sticks of butter, softened
0.5 cups golden raisins (plump in boiling water to soften, then drain)
1 small can crushed pineapple, drained
0.5 cups toasted chopped pecans, almonds or walnuts
1 tbsp sweet sherry wine
1 cup light brown sugar
0.25 tsp nutmeg (I use 0.5 tsp)
0.25 tsp cinnamon (I use 1 tsp)
0.25 tsp ginger
0.25 tsp cloves
salt and pepper to taste
1 package mini marshmallows (optional)
Mash cooked or canned yams or sweet potatoes. Blend in fruit juice, butter, raisins, pineapple, nuts, wine, brown sugar and spice. Add salt and pepper to taste. Place in casserole dish and cook, covered, at 350 degrees for about 30 minutes or until well heated. (Alternatively, heat in microwave on high for about 10 minutes.) For optional topping, cover top of casserole with a layer of mini-marshmallows. Place briefly under oven broiler to brown and melt.
Serves 8
Combination of fruits and nuts may be changed as you wish.
Fresh Blueberry Pie
0.5 cups sugar
0.25 cups flour
0.5 teaspoons finely shredded lemon peel
Dash salt
5 cups fresh blueberries (about 2 pints)
Pastry for double-crust pie
4 teaspoons lemon juice
1 tablespoon butter
Clean and drain the blueberries, and place in a mixing bowl. Add the sugar, flour, lemon peel, and salt. Toss gently.
Preheat oven to 375 degrees. Fill a pastry-lined 9" pie plate with the mixture. Drizzle with lemon juice and dot with butter. Add the top crust, and seal and flute the edge. Cover the edge of the pie with aluminum foil.
Bake at 375 for 20 minutes. Remove the foil, and bake for 20 to 25 minutes more until crust is golden. Cool on a wire rack.
INGREDIENTS
1.5 cups vanilla ice cream, softened
2 eggs
1 cup pumpkin puree
0.375 cups sugar (I use about half white, half brown)
0.25 tsp salt
0.5 tsp ground cinnamon
0.125 tsp ground ginger
0.125 tsp ground nutmeg
0.125 tsp ground cloves
0.125 tsp ground allspice
1 (9 inch) pie crust or unbaked pie shell
DIRECTIONS
1. Measure out the ice cream in advance and let it sit in the refrigerator for about an hour, so that it's melted but still "fluffy".
2. Prepare the pie crust and cover the edge with aluminum foil.
3. In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, and the spices. Mix in the melted ice cream until smooth. Pour the mixture into the pie shell.
4. Bake at 350 degrees for 1 hour, or until filling is set. (Note: The original recipe said to bake at 425 for 15 minutes, then reduce heat to 350 and bake for another 30 to 40 minutes. When I did this the crust got a little more brown than I like. YMMV.)
Original source:
http://allrecipes.com/Recipe/Cindys-Pumpkin-Pie/
Fresh Apple Pie
6 cups thinly sliced, peeled cooking apples (about 2 pounds)
0.75 cups sugar
2 tablespoons flour
Dash of nutmeg
Pastry for double-crust pie
1 tablespoon butter
Place the apples, sugar, flour, and nutmeg in a mixing bowl. Toss gently.
Preheat oven to 375 degrees. Fill a pastry-lined 9" pie plate with the mixture. Dot with butter. Add the top crust, and seal and flute the edge. Cover the edge of the pie with aluminum foil.
Bake at 375 for 20 minutes. Remove the foil, and bake for 20 to 25 minutes more until crust is golden. Cool on a wire rack.
Optional: sprinkle apples with 1 tablespoon lemon juice if more tartness is desired.
Also optional: sprinkle sugar on top of crust before baking.
Note about apples: I try to find tart apples that do not mush too much when cooked. Joy of Cooking suggests: Spitzenburg, Northern Spy, Cortland, York Imperial, Staymen, Winesap, Baldwin, and Rome Beauties - unless the latter are overripe in which case they become mealy.
Cherry Pie
2 16-ounce cans pitted tart red cherries (water packed)
0.75 cups sugar
0.33 cups cornstarch
1 tablespoon butter
3-4 drops almond extract
10 drops red food coloring, optional
Pastry for lattice-top or two-crust pie
Drain the cherries, reserving all the liquid. In a saucepan, combine the sugar, the cornstarch, and a dash of salt. Stir in the reserved liquid. Cook and stir over medium heat until thickened and bubbly, then cook 1 minute more. Remove from heat. Stir in the cherries, butter, salt, and almond extract (and food coloring if desired).
Preheat oven to 375 degrees. Fill the pie and add the top crust. Cover the edge of the pie with aluminum foil. Bake at 375 for 25 minutes. Remove the foil, and bake for 25 to 30 minutes more. Cool on a wire rack.
Pumpkin Mousse Pie
Serves 8 to 10
9 oz graham crackers
0.75 cups + 0.33 cups + 2 tbsp granulated sugar
3 tbsp Dutch-process cocoa powder
0.75 tsp ground cinnamon, plus 1 tbsp for dusting
0.25 tsp + 1 pinch ground nutmeg
12 tbsp (1.5 sticks) unsalted butter, melted
0.25 cups brandy
2 tbsp unflavored powdered gelatin
3 large eggs, room temperature
1.5 cups homemade (or canned) Pumpkin Purée
0.25 tsp ground allspice
0.25 tsp ground ginger
0.5 tsp salt
0.25 cups sour cream
1.5 cups heavy cream
2 tbsp confectioners' sugar
0.5 tsp pure vanilla extract
1. Heat oven to 325°. In a food processor, combine graham crackers, 0.33 cups + 2 tbsp granulated sugar, cocoa powder, 0.25 tsp cinnamon, and pinch nutmeg; process until finely ground. Transfer to a medium bowl; mix in butter with a wooden spoon. Press mixture onto bottom and sides of a 10-inch tart pan. Bake until set, 12 to 15 minutes. Set crust aside to cool.
2. In a small bowl, place brandy and 2 tbsp water. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy. While the mixer is running, combine remaining 0.75 cups sugar and 0.25 cups water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245° (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over a saucepan of simmering water; stir until gelatin has dissolved.
3. Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin purée, remaining 0.5 tsp cinnamon and 0.25 tsp nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.
4. To serve, whisk heavy cream, confectioners' sugar, and vanilla in a medium bowl until stiff. Using an Ateco #864 star tip, pipe whipped cream in rosettes onto pie (or spread the whipped cream evenly over the top of the pie with a spatula). Sift remaining tablespoon cinnamon on top. Serve chilled.
INGREDIENTS FOR THE CRUST:
1/2 cup sugar
6 tbsp vegetable shortening
1/2 cup milk
1 large egg
1/2 tsp pure vanilla extract
2 cups bleached all-purpose flour
2 tsp baking powder
DIRECTIONS FOR THE CRUST:
1. Preheat the oven to 350 degrees F.
2. In a medium-sized mixing bowl, cream together the sugar and shortening. In a small mixing bowl, combine the milk, egg, and vanilla and mix well. Add the milk mixture to the shortening mixture and blend well. Combine the flour and baking powder in a medium-sized mixing bowl. Add the shortening mixture, about 1/4 cup at a time, to the dry mixture, blending well between each addition. The dough should come away from the sides of the bowl. Form the dough into a smooth ball, wrap it in plastic wrap, and chill for 30 minutes.
3. Lightly dust a work surface with flour. Divide the dough in half. Gently pat one-half of the dough out into a disc. Roll it out into a 12-inch round about 1/4 inch thick. Cut out six 5-inch rounds and line each of six 4-inch round tart pans with a round of dough, pressing it into the bottoms and up the sides with your fingers. Repeat the process with the remaining ball of dough. With the tines of a fork, randomly prick the dough all over. Put the tart shells on a baking sheet and bake until lightly golden, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool completely.
INGREDIENTS FOR THE FILLING:
3 cups milk
1 cup sugar
4 large egg yolks
1/4 cup cornstarch
1 tsp pure vanilla extract
2 tbsp unsalted butter, cut into pieces
12 oz frozen unsweetened flaked coconut, defrosted
DIRECTIONS FOR THE FILLING
1. In a medium-sized nonreactive saucepan over medium heat, combine 2 1/2 cups of the milk and the sugar. Bring to a gentle boil, stirring to dissolve the sugar. Meanwhile, in a medium-sized mixing bowl, combine the egg yolks, cornstarch and the remaining 1/2 cup milk. Whisk until smooth.
2. Add 1 cup of the hot milk mixture to the egg mixture, whisking to blend. Pour the mixture into the saucepan and cook, stirring constantly, until it thickens, about 4 minutes.
3. Remove from heat and pour into a large mixing bowl. Add the vanilla, butter and coconut. Mix well. Press a piece of plastic wrap down against the surface to prevent a skin from forming. Let cool completely.
4. Spoon an equal amount of the filling into each tart shell, cover loosely with plastic wrap, and refrigerate for at least two hours before serving.
INGREDIENTS FOR THE TOPPING:
12 oz frozen unsweetened flaked coconut, defrosted
DIRECTIONS FOR THE TOPPING
1. Heat the oven to 400 degrees F.
2. Spread the coconut on a baking sheet and bake until just golden, 4 to 6 minutes. Remove from the oven and let cool slightly. Sprinkle the toasted coconut on the tarts. Serve immediately.
Recipe copyright 2000 by Emeril Lagasse
INGREDIENTS
1 Chocolate cake mix (Duncan Hines double devil food cake if available)
1 small package instant chocolate pudding
4 eggs
1 12 oz carton sour cream
0.5 cups warm water
0.5 cups oil
1.5 cups chocolate chips
PROCEDURE
Beat all ingredients together except chocolate chips. Stir in chocolate chips. Pour into greased and floured bunt pan. Bake at 350° for 45 minutes. Let cool for another 45 minutes.
RUM SAUCE
1 cup sugar
1 stick of butter
0.5 cups rum
Simmer these together. Pour over the cake while still in the pan. Pour some more over the top of the cake when it comes out of the pan.
NOTES:
This is a VERY moist cake. You might consider not using the water. Perhaps substitute a little rum instead. Be sure to "test" the rum many times while cooking.
CAKE:
0.75 cups hot water
1 package yellow cake mix
1 small package lemon jello
4 eggs
0.75 cups oil
1 tbsp lemon extract
In a small bowl, dissolve the jello in the hot water. Mix all other ingredients together in a larger bowl, and then add the jello. Pour into greased and floured bunt pan. Bake at 350 for 35 to 40 minutes, until done. Let cool for 25 minutes.
GLAZE:
1.5 cups powdered sugar
0.25 cups lemon juice
Mix these together thoroughly and drizzle over the top of the cake.
INGREDIENTS
1 Chocolate cake mix with chocolate pudding (or add 1 small package instant chocolate pudding)
4 eggs
1 16 oz carton sour cream
0.5 cups oil
1.5 cups chocolate chips
0.5 cups kahlua
PROCEDURE
Beat all ingredients together except chocolate chips. Stir in chocolate chips. Pour into greased and floured bunt pan. Bake at 350° for 45 minutes. Let cool for another 45 minutes.
INGREDIENTS
3 oz unsweetened chocolate
14 oz (1 can) sweetened condensed milk
1 bag (or slightly less) of shredded coconut
PROCEDURE
Optional: Let the coconut soak in amaretto before mixing. Very yummie.
Heat sweetened condensed milk in a saucepan. Add chocolate and stir until it has completely melted. Alternatively, just heat this up in a microwave. Remove from heat and stir in coconut. Spoon mixture onto well-greased cookie sheet, or spread into a dish like brownies. Bake until slightly firm, but not too hard. They should become more firm as they cool.
2 cups all purpose flour
2 tsp baking soda
2.5 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp salt
0.5 cups unsalted butter
0.25 cups vegetable shortening
1 cup (packed) dark brown sugar
1 egg
0.25 cups light molasses
1 tbsp grated orange peel
Sugar
Mix all ingredients except sugar. Spoon onto a greased cookie sheet, and bake at 325 for 10-12 minutes. Sprinkle with sugar while still warm.
INGREDIENTS:
2 cups all-purpose flour
2 Tbsp finely ground Earl Grey tea leaves (about 4 tea bags)
0.5 tsp coarse salt
1 cup (2 sticks) unsalted butter, room temp
0.5 cups confectioners' sugar
1 Tbsp finely grated orange zest
DIRECTIONS:
1. Whisk together flour, tea, and salt in a bowl.
2. Put butter, confectioners' sugar and orange zest in the bowl of an electic mixer fitten with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
3. Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs (1 1/4 inches in diameter). Freeze logs in parchment paper until firm (about 1 hour).
4. Preheat oven to 350. Cut logs into 1/4 inch thick slices. Space 1 inch apart on baking sheets lined with parchment.
5. Bake cookies, rotating halfway through, until edges are golden, 13-15 minutes. Let cool on wire racks. Cookies can be stored in airtight containters at room temperature up to 5 days.
750 ml red wine (zinfandel recommended)
0.75 cups sugar
half of a vanilla bean
3-4 whole cloves
1 orange
4 firm ripe pears
Peel and optionally core and/or halve the pears. Place all ingredients except the orange and the pears in a medium nonreactive saucepan. Heat on medium. Meanwhile, use a vegetable peeler to shave off a few large strips of the orange's zest, leaving the white pith behind. Give the strips a few good twists to free the oil and drop them in the saucepan. Halve the orange and squeeze the juice from one half into the saucepan. Continue to heat until the poaching liquid begins to simmer. Lower the heat to maintain a very slow simmer. When the liquid simmers, carefully lower the pears into the poaching liquid one at a time. Let them simmer gently for about 10 to 15 minutes, then begin testing them with a small paring knife. To test, scoop out one pear and poke the knife into the bottom of the pear. The pear should be tender throughout but not mushy. Test frequently, because cooking times will vary from 15 to 30 minutes or more, depending on ripeness, size and variety of pear. Remove them and let them cool. Continue to poach more pears, or shut off the heat and pour the poaching liquid into a clean container to reuse later. When the pears are warm, use the knife to cut out their cores, either by digging them out from the base of the pears, or by halving the pears and cutting them out directly.
TIPS
Serve warm or cold.
Poached pears make a good dessert on their own, or they can be served with ice cream, custard, rice pudding or just about any other item that's good with fruit. If you underpoach the pears deliberately, you can bake them in tarts or fruit crisps as well.
You can make a syrup out of the poaching liquid by scooping some out and simmering it until most of the moisture has evaporated and mostly sugar is left. Watch it carefully, because the more moisture evaporates, the more likely it is to burn.
Chocolate Fondue
12 oz semisweet chocolate
0.75 cup light cream (half and half)
1 to 2 tablespoons kirsch, brandy, orange-flavored liqueur or 2 teaspoons instant coffee
Melt everthing and stir it together. Add liqueur last.
Makes 6-8 servings.
Dip apples, angel food cake, pound cake, bananas, oranges, cherries, marshmallows, pineapple, strawberries
0.5 to 0.75 cups sugar cookie dough
3 oz cream cheese
1 tbsp heavy cream
3 tbsp powdered sugar
0.5 tsp vanilla
Fresh fruit, cut into small pieces
Spread cookie dough on pizza pan (as thin or as thick as you like). Bake for 10-15 minutes at the recommended temperature for the cookie dough. Mix the cream cheese, cream, powdered sugar, and vanilla together and beat until creamy. (These are the correct proportions. You can make more if you need.) Spread this evenly over the cookie. Top with fresh fruit. Try cantaloupe, honeydew melon, blueberries, raspberries, strawberries, cherries, or anything else you feel like. Be creative and have fun!
(Serves 6)
INGREDIENTS:
1/2 cup unsweetened powdered cocoa
1 cup sugar
7 tsp cornstarch (cornflour)
1/2 cup water
4 cups milk
PROCEDURE:
1. Mix the cocoa and sugar together.
2. Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. Stir this until it is a smooth paste.
3. Begin heating this mixture, continuously stirring it with a whisk. Gradually pour in the milk. Continue stirring as you bring it to a simmer.
4. Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth.
NOTES:
The consistency of the finished product should resemble chocolate pudding that didn't quite set. If you halve this recipe, you'll get just the right amount for two large mug-fulls. This cocoa is especially fantastic when you dip churros into it.
3 oz bittersweet chocolate, chopped
0.66 cups unsalted butter, cut into bits
0.5 cups unsweetened cocoa powder, sifted
0.5 cups sugar
0.5 cups (packed) dark brown sugar
0.66 cups heavy cream
Melt the butter and chocolate together over low heat. Stir in the cocoa powder, the sugar and brown sugar, and the cream. Bring the mixture just to a boil, stirring it, and simmer until smooth and the sugar is dissolved.
Makes about 2 cups. This will keep for quite a while if covered and chilled.
Shortbread
1 cup softened butter
0.5 cups sugar
1.5 cups all-purpose flour
0.5 cups white rice flour (or more all-purpose)
1 tbsp sugar
In a large mixing bowl, beat butter with the larger amount of sugar until smooth. Gradually add all-purpose and rice flours until well combined. Spread in a 9 by 13 inch baking dish. Bake in a 275 F oven until pale golden, 55 to 65 minutes. Place on racks and let cool for 10 minutes. Sprinkle lightly with sugar, then cut into 24 bars. Let cool completely.