I am incredibly grateful to all my readers, and especially to so many of the Boys [who] Do Bumps, for their continual support.
It does surprise me how many of these folks are also interested in good food! "The Cook's Corner" has always been just that-----a little corner of this web site. Now I'm being asked by Bates friends to organize it better.
OK, OK, I'm trying! It's not first on my list of things to do, but in the meanwhile I'll experiment with this new page.......
Maque Choux is a traditional Cajun dish found in Louisiana. It's thought to be an amalgam of Cajun and Native American influences, and its name likely derives from a French rendering of the Native American name.
Maque Choux is generally found as a side dish, though it's sometimes mixed with chicken or crawfish and used as a main course. This soup takes Maque Choux's basic ingredients (corn, bell pepper, and bacon) and simmers them in chicken broth to make a delicious soup!
3 cups fresh corn kernels
1 orange bell pepper, chopped
1/4 tsp ground cumin
1/4 tsp ground coriander
1 quart chicken broth
3/4 tsp Kosher salt
1/2 tsp freshly ground pepper
1/2 cup sour cream
4 TBSP corn meal
Toppings/add-ins: Crumbled cooked bacon, flat leaf parsley, freshly squeezed lime
1. Place about half the corn and bell pepper in a hot cast iron skillet. Cook, stirring, until corn begins to char' about 4 minutes. Remove from pan, pour into soup pot, and repeat with remaining corn and bell pepper.
2. Add about half the chicken broth to the soup pot. Using an immersion blender, process about 90 seconds until smooth. Add spices and seasonings to soup pot and simmer about 5 minutes.
3. Whisk together sour cream and corn meal, then whisk into hot soup, stirring until soup is slightly thickened. Serve in bowls, letting everyone add their own toppings.
"Beer is proof that God loves us and wants us to be happy".
OK, Ben Franklin never said that (he was more of a wine afficionado) but really-------beer is good!
What else is good? A fine piece of beef tenderloin. Combine the two things, and you'll have a meal that's truly memorable.
Oh, and some horseradish sauce for the beef, also infused with beer? Brilliant!!!!
FOR THE HORSERADISH SAUCE:
1/4 cup Pilsner beer
1/4 cup prepared horseradish
1/3 cup sour cream
1/2 tsp Kosher salt
freshly ground black pepper, to taste
Mix all together, and set aside until serving time.
FOR THE BEEF AND MUSHROOMS:
2 TBSP canola oil
2 lb. beef tenderloin
Kosher salt and freshly ground black pepper
2 1/2 cups crimini mushrooms, quartered
1/2 cup Pilsner beer
olive oil
1. Preheat oven to 475F. In a large cast iron skillet, heat the canola oil over medium high heat. Heavily season beef with salt and pepper. Add the beef to the skillet, and brown on all sides (outside should be slightly caramelized). Remove beef from the pan and set aside.
2. Reduce heat to medium. Add mushrooms and cook until just tender, about 5 minutes. Add beer and cook until nearly evaporated Add beef back to the pan and brush meat with olive oil.
3. Roast in oven about 35 minutes for rare (120 degrees) or a bit longer for medium rare (130 degrees). Take it out of the oven and tent with foil for 10-15 minutes before cutting. Please note that the meat will rise at least 5 degrees in doneness while tented. Serve with horseradish sauce.
1/4 cup Pilsner beer
1/4 cup prepared horseradish
1/3 cup sour cream
1/2 tsp Kosher salt
freshly ground black pepper, to taste
Mix all together, and set aside until serving time.
FOR THE BEEF AND MUSHROOMS:
2 TBSP canola oil
2 lb. beef tenderloin
Kosher salt and freshly ground black pepper
2 1/2 cups crimini mushrooms, quartered
1/2 cup Pilsner beer
olive oil
1. Preheat oven to 475F. In a large cast iron skillet, heat the canola oil over medium high heat. Heavily season beef with salt and pepper. Add the beef to the skillet, and brown on all sides (outside should be slightly caramelized). Remove beef from the pan and set aside.
2. Reduce heat to medium. Add mushrooms and cook until just tender, about 5 minutes. Add beer and cook until nearly evaporated Add beef back to the pan and brush meat with olive oil.
3. Roast in oven about 35 minutes for rare (120 degrees) or a bit longer for medium rare (130 degrees). Take it out of the oven and tent with foil for 10-15 minutes before cutting. Please note that the meat will rise at least 5 degrees in doneness while tented. Serve with horseradish sauce.
A different take on scallops----these are served with a bacon "marmalade" and harissa carrots.
1/4 lb slab bacon, diced
1 small onion, finely chopped
1 TBSP light brown sugar
cayenne pepper
Kosher salt
freshly ground black pepper
1 lb carrots, peeled and sliced
2 TBSP unsalted butter
2 tsp harissa
1/4 cup heavy cream
3/4 lb dry scallops
1 TBSP EVOO
1. In a cast-iron skillet, cook the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels. pour off all but 1 TBSP of the bacon fat. Add onion to skillet, cook until tender but not brown. Add brown sugar and cook until sugar dissolves. Add bacon back to skillet, add the cayenne, salt, and freshly ground pepper to taste. Set aside and cover to keep warm.
2. Cook the carrots in boiling salted water until tender. Drain, then add the butter, harissa, and heavy cream. Using a hand-blender, blend until pureed. Cover saucepan to keep warm.
3. Heat EVOO over very high heat in a clean skillet. Season scallops with salt and pepper. Add scallops to skillet and cook until browned on the outside but not quite cooked through; about 90 seconds per side.
4. Remove scallops to serving platter. Top with the bacon marmalade, and arrange carrot puree around the edge of the platter. Serve right away.
1 small onion, finely chopped
1 TBSP light brown sugar
cayenne pepper
Kosher salt
freshly ground black pepper
1 lb carrots, peeled and sliced
2 TBSP unsalted butter
2 tsp harissa
1/4 cup heavy cream
3/4 lb dry scallops
1 TBSP EVOO
1. In a cast-iron skillet, cook the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels. pour off all but 1 TBSP of the bacon fat. Add onion to skillet, cook until tender but not brown. Add brown sugar and cook until sugar dissolves. Add bacon back to skillet, add the cayenne, salt, and freshly ground pepper to taste. Set aside and cover to keep warm.
2. Cook the carrots in boiling salted water until tender. Drain, then add the butter, harissa, and heavy cream. Using a hand-blender, blend until pureed. Cover saucepan to keep warm.
3. Heat EVOO over very high heat in a clean skillet. Season scallops with salt and pepper. Add scallops to skillet and cook until browned on the outside but not quite cooked through; about 90 seconds per side.
4. Remove scallops to serving platter. Top with the bacon marmalade, and arrange carrot puree around the edge of the platter. Serve right away.
Mmmmm, Veal Saltimbocca. Do you know that the Italian word derives from "saltare", meaning "to jump", and "bocca" meaning "the mouth"?
This classic dish is actually very easy to prepare.
This is a very rich dish------1/2 lb of veal is MORE than enough to serve 2 people.
1/2 lb veal cutlets----pounded very thin
8 to 12 very thin slices proscuitto
kosher salt
fresh ground pepper
8-12 fresh sage leaves
1/4 cup flour or less
1/8 cup marsala
1/2 cup chicken stock
1/4 cup EVOO (may need less)
6 TBSP unsalted butter (may need less)
1. Lightly season veal scallops with the salt and pepper. Lay some proscuitto upon each scallop, along with 1 or 2 sage leaves. "Stitch" the sage leaves into each veal scallop with a toothpick. Dredge the veal in the flour.
2. Heat 2 TBSP EVOO and 2 TBSP butter over medium high. Cook veal, about 1 minute per side, until proscuitto side is well browned and veal side is crisp. Repeat with remaining veal scallops.
3. Discard oil and butter from pan. Add chicken stock, and deglaze pan. Add marsala, and reduce by half. Add 2 TBSP butter to skillet, then add veal scallops, cooking until sauce thickens a bit, about 1 or 2 minutes.
1/2 lb veal cutlets----pounded very thin
8 to 12 very thin slices proscuitto
kosher salt
fresh ground pepper
8-12 fresh sage leaves
1/4 cup flour or less
1/8 cup marsala
1/2 cup chicken stock
1/4 cup EVOO (may need less)
6 TBSP unsalted butter (may need less)
1. Lightly season veal scallops with the salt and pepper. Lay some proscuitto upon each scallop, along with 1 or 2 sage leaves. "Stitch" the sage leaves into each veal scallop with a toothpick. Dredge the veal in the flour.
2. Heat 2 TBSP EVOO and 2 TBSP butter over medium high. Cook veal, about 1 minute per side, until proscuitto side is well browned and veal side is crisp. Repeat with remaining veal scallops.
3. Discard oil and butter from pan. Add chicken stock, and deglaze pan. Add marsala, and reduce by half. Add 2 TBSP butter to skillet, then add veal scallops, cooking until sauce thickens a bit, about 1 or 2 minutes.
Chicken Cordon Bleu-ish? Elsewhere on this web site you will find an authentic recipe for Chicken Cordon Bleu, complete with the history of the dish.
This particular chicken dish is similar, though not authentic. But who cares??!! It's a nice weeknight meal that is delicious.
FOR TWO PEOPLE:
Boneless, skinless chicken breast halves (12 ounces total---can prepare one large breast and cut it after cooking)
2 or 4 slices of ham
2 or 4 slices of Swiss
4 1/2 tsp flour
1/2 tsp paprika
1 1/2 TBSP butter
1/2 cup dry white wine
1 tsp chicken bouillon granules
1 1/2 tsp corn starch
1/2 cup heavy cream
!. Pound chicken breasts. Place the ham and Swiss on each . Roll up, egg roll-fashion (i.e., turn bottom up slightly, then fold in edges before rolling completely). Secure with toothpicks.
2. Whisk paprika into flour. Roll chicken breast into mixture to coat.
3. Heat the butter over medium-high heat. Brown chicken on all sides. Reduce heat.
4. Add wine and bouillon granules to skillet. Cover and simmer until chicken is cooked through, about 25 minutes.
5. Remove chicken to platter and keep warm. Whisk cornstarch into cream, and add to skillet. Cook and whisk until thickened. Serve over the chicken.
This dish is great with a simple side-salad!
Boneless, skinless chicken breast halves (12 ounces total---can prepare one large breast and cut it after cooking)
2 or 4 slices of ham
2 or 4 slices of Swiss
4 1/2 tsp flour
1/2 tsp paprika
1 1/2 TBSP butter
1/2 cup dry white wine
1 tsp chicken bouillon granules
1 1/2 tsp corn starch
1/2 cup heavy cream
!. Pound chicken breasts. Place the ham and Swiss on each . Roll up, egg roll-fashion (i.e., turn bottom up slightly, then fold in edges before rolling completely). Secure with toothpicks.
2. Whisk paprika into flour. Roll chicken breast into mixture to coat.
3. Heat the butter over medium-high heat. Brown chicken on all sides. Reduce heat.
4. Add wine and bouillon granules to skillet. Cover and simmer until chicken is cooked through, about 25 minutes.
5. Remove chicken to platter and keep warm. Whisk cornstarch into cream, and add to skillet. Cook and whisk until thickened. Serve over the chicken.
This dish is great with a simple side-salad!
Ahhh, Sopa de Poro y Papa. This excellent soup can be served hot, or it's even better chilled on a summer day. It's rich and creamy, but so refreshing when chilled. The basic recipe is one I learned in Mexico.
2 TBSP unsalted butter
1 very large leek, or 2 small ones; chopped (white and light green part only)
1 medium white onion, chopped
1 medium russet, peeled and choppped
1 quart chicken stock
kosher salt and freshly ground pepper
1/4 cup Mexican crema (can substitute sour cream)
chopped fresh chives
EVOO (see below)
In a medium size stockpot, melt the butter. Add leeks and onion, and cook, stirring often, until softened, about 15 minutes. Add stock and potato and cook until potato is very tender; about 15 minutes. Puree with an immersion blender (or in the alternative, let cook an use a regular blender). Refrigerate until well chilled. Serve in bowls, and garnish with crema, chives, and EVOO.
1 very large leek, or 2 small ones; chopped (white and light green part only)
1 medium white onion, chopped
1 medium russet, peeled and choppped
1 quart chicken stock
kosher salt and freshly ground pepper
1/4 cup Mexican crema (can substitute sour cream)
chopped fresh chives
EVOO (see below)
In a medium size stockpot, melt the butter. Add leeks and onion, and cook, stirring often, until softened, about 15 minutes. Add stock and potato and cook until potato is very tender; about 15 minutes. Puree with an immersion blender (or in the alternative, let cook an use a regular blender). Refrigerate until well chilled. Serve in bowls, and garnish with crema, chives, and EVOO.
.....and about that EVOO:
Use the very best you can find. All olive oils are not created equal! This one is made by the daughters of my friends Dr. Carol and Dr. Chuck. It won a gold medal against 362 competitors from all over the world (including Italy). Find it on wildpoppiesoliveoil.com
These cheesy little bites are a snap to make. If you have 15 minutes, you can have these crunchy little snacks
4 slices bacon, cooked and crumbled
1 cup grated parmesan
1/2 cup grated aged cheddar
1 jalapeno, very thinly sliced
fresh ground black pepper
Preheat oven to 375F. Place about 1 TBSP of the parmesan on a parchment-lined baking sheet. Place about 1 TBSP of the cheddar on top of each parmesan mound, and use a spatula to flatten. Top each with a jalapeno slice, some of the bacon, and then grind some pepper over each. Bake until golden----about 12 minutes. Cool slightly before serving.
1 cup grated parmesan
1/2 cup grated aged cheddar
1 jalapeno, very thinly sliced
fresh ground black pepper
Preheat oven to 375F. Place about 1 TBSP of the parmesan on a parchment-lined baking sheet. Place about 1 TBSP of the cheddar on top of each parmesan mound, and use a spatula to flatten. Top each with a jalapeno slice, some of the bacon, and then grind some pepper over each. Bake until golden----about 12 minutes. Cool slightly before serving.
If you like the classic Maine summer combination of fresh lobster and corn on the cob, you are going to LOVE these quesadillas!!!!!!!
1 TBSP unsalted butter
1/2 cup fresh corn kernels (abut one small ear)
1 clove garlic, minced
1 small shallot, minced
1 TBSP cream sherry (not dry sherry) e.g. Harvey's Bristol Cream
1/4 tsp salt
dash black pepper
dash cayenne
5 oz cooked lobster meat
4 8" tortillas
cooking spray
6 oz gruyere, shredded
1/4 cup sour cream, plus a bit more for serving
2 1/2 tsp chopped chives, plus more for serving
1. Melt butter over medium heat. Add corn, garlic, shallot, sherry, salt, pepper, and cayenne. Cook until shallots have softened, about 2-3 minutes. Remove from heat and stir in lobster.
2. Spray one side of a tortilla with cooking spray. Place in skillet (sprayed side down), and quickly spread about 1 TBSP sour cream on the tortilla. Top with about 3 TBSP gruyere, and then 1/4 of the lobster-and-corn mixture. Sprinkle with some chives, and perhaps a little more cheese.
3. Carefully fold the tortilla in half (so that it's a half-moon). Cook until lightly brown and crispy, then carefully turn and cook on the other side, until crispy, light brown and cheese is melted. Remove from pan and keep warm while cooking the other four quesadillas. Serve with additional sour cream and chives.
1/2 cup fresh corn kernels (abut one small ear)
1 clove garlic, minced
1 small shallot, minced
1 TBSP cream sherry (not dry sherry) e.g. Harvey's Bristol Cream
1/4 tsp salt
dash black pepper
dash cayenne
5 oz cooked lobster meat
4 8" tortillas
cooking spray
6 oz gruyere, shredded
1/4 cup sour cream, plus a bit more for serving
2 1/2 tsp chopped chives, plus more for serving
1. Melt butter over medium heat. Add corn, garlic, shallot, sherry, salt, pepper, and cayenne. Cook until shallots have softened, about 2-3 minutes. Remove from heat and stir in lobster.
2. Spray one side of a tortilla with cooking spray. Place in skillet (sprayed side down), and quickly spread about 1 TBSP sour cream on the tortilla. Top with about 3 TBSP gruyere, and then 1/4 of the lobster-and-corn mixture. Sprinkle with some chives, and perhaps a little more cheese.
3. Carefully fold the tortilla in half (so that it's a half-moon). Cook until lightly brown and crispy, then carefully turn and cook on the other side, until crispy, light brown and cheese is melted. Remove from pan and keep warm while cooking the other four quesadillas. Serve with additional sour cream and chives.
Deep-dish apple pie......yum. This one has great depth of flavour, thanks to the very rich complexity of the caramel sauce that sweetens it.
FOR THE DOUGH:
2 1/4 cups flour
1 TBSP sugar
1 tsp salt
12 TBSP unsalted butter, cubed and well chilled
about 6 TBSP ice water
Combine first 4 ingredients in a food processor until the texture of coarse grain. Add the water to the processor, a little bit at a time, just until dough comes together and forms a ball. Divide into 2 pieces, flatten each piece into a disk about 3/4 in high, wrap in plastic wrap and refrigerate at least 1 hour before proceeding.
FOR THE PIE:
Butter pie dough (recipe above)
3 TBSP flour, plus more for dusting
3 lbs Granny Smith apples; peeled, cored, and sliced
3 TBSP plus 1 cup white sugar
juice of 2 lemons
8 TBSP unsalted butter, cubed
1/2 cup turbinado sugar
1/2 cup heavy cream
1/2 tsp Angostura bitters
1/2 tsp freshly grated nutmeg
1/2 tsp allspice
1/4 tsp cinnamon
1/4 tsp kosher salt
1/8 tsp freshly ground pepper
1/2 tsp flaky sea salt
1 egg beaten with 1 tsp water
1. On floured surface, roll one dough disk into a 12 inch round. Fit it into a deep-dish pie plate. Chill for 1 hour. On a piece of floured parchment, roll the other dough disk into a 12 inch round. Cut into 1 1/2 inch strips, and chill for 30 minutes.
2. Toss apples with 2 TBSP white sugar and and the lemon juice. Cover and set aside 1 hour.
3. Mix the 1 cup sugar with 1/4 cup water. Cook over medium heat, without stirring, until sugar dissolves, about 2 1/2 minutes. Add butter and bring to a boil. Continue cooking until mixture reaches 325 degrees on a candy thermometer, about 20 minutes. Remove from heat, and stir in cream, stirring until smooth.
4. Preheat oven to 375 degrees. Drain apples, discarding juice. Stir together 1/3 cup of the turbinado sugar with 2 TBSP flour and the bitters, nutmeg, allspice, cinnamon, kosher salt, and pepper. Add to apples and toss to combine. Sprinkle remaining 1 TBSP white sugar and remaining 1 TBSP flour over bottom crust, top with apples. Pour caramel sauce over apples. Weave the chilled strips of pie dough into a lattice pattern over the top. Crimp edges.
5. Brush egg over lattice and sprinkle with remaining turbinado sugar and sea salt. Bake until golden brown and bubbly, about one hour.
2 1/4 cups flour
1 TBSP sugar
1 tsp salt
12 TBSP unsalted butter, cubed and well chilled
about 6 TBSP ice water
Combine first 4 ingredients in a food processor until the texture of coarse grain. Add the water to the processor, a little bit at a time, just until dough comes together and forms a ball. Divide into 2 pieces, flatten each piece into a disk about 3/4 in high, wrap in plastic wrap and refrigerate at least 1 hour before proceeding.
FOR THE PIE:
Butter pie dough (recipe above)
3 TBSP flour, plus more for dusting
3 lbs Granny Smith apples; peeled, cored, and sliced
3 TBSP plus 1 cup white sugar
juice of 2 lemons
8 TBSP unsalted butter, cubed
1/2 cup turbinado sugar
1/2 cup heavy cream
1/2 tsp Angostura bitters
1/2 tsp freshly grated nutmeg
1/2 tsp allspice
1/4 tsp cinnamon
1/4 tsp kosher salt
1/8 tsp freshly ground pepper
1/2 tsp flaky sea salt
1 egg beaten with 1 tsp water
1. On floured surface, roll one dough disk into a 12 inch round. Fit it into a deep-dish pie plate. Chill for 1 hour. On a piece of floured parchment, roll the other dough disk into a 12 inch round. Cut into 1 1/2 inch strips, and chill for 30 minutes.
2. Toss apples with 2 TBSP white sugar and and the lemon juice. Cover and set aside 1 hour.
3. Mix the 1 cup sugar with 1/4 cup water. Cook over medium heat, without stirring, until sugar dissolves, about 2 1/2 minutes. Add butter and bring to a boil. Continue cooking until mixture reaches 325 degrees on a candy thermometer, about 20 minutes. Remove from heat, and stir in cream, stirring until smooth.
4. Preheat oven to 375 degrees. Drain apples, discarding juice. Stir together 1/3 cup of the turbinado sugar with 2 TBSP flour and the bitters, nutmeg, allspice, cinnamon, kosher salt, and pepper. Add to apples and toss to combine. Sprinkle remaining 1 TBSP white sugar and remaining 1 TBSP flour over bottom crust, top with apples. Pour caramel sauce over apples. Weave the chilled strips of pie dough into a lattice pattern over the top. Crimp edges.
5. Brush egg over lattice and sprinkle with remaining turbinado sugar and sea salt. Bake until golden brown and bubbly, about one hour.
Ahh, scallops and a good ol' pile of corn cakes. A little salad on the side. Scallops and corn are such a classic and perfect pairing. Hmm, and bacon vinaigrette?
Forget the rice or potatoes on the side. These corn cakes are amazing!
2 oz slab bacon, chopped small
3 1/2 TBSP EVOO
a very small shallot, minced
1 TBSP Spanish sherry vinegar
2 TBSP chicken stock
1 1/2 tsp Dijon mustard
1 1/2 tsp whole grain mustard
salt and freshly ground pepper
6 TBSP flour
3/8 tsp baking powder
3/8 tsp cayenne
6 TBSP milk
1 egg, separated
6 TBSP fresh corn kernels (from 1 small ear)
2 tsp melted butter
1/2 -3/4 lbs sea scallops or diver scallops (i.e. dry scallops)
torn romaine lettuce
1. Cook the bacon, and turn onto paper towels to drain. Pour off all but 1 TBSP of the bacon fat from the skillet, and add 1 TBSP EVOO. Cook the shallot until just softened. Remove the pan from the heat, and pour in the vinegar and chicken stock. Whisk in the mustards and season with the salt and pepper. Set dressing aside.
2. Whisk together the flour and baking powder. In another bowl, whisk together the milk, egg yolk, and melted butter. Add into dry ingredients, and stir in corn. In a separate bowl, beat egg white until soft peaks form. Fold into corn batter.
3. Heat 1 TBSP EVOO over medium heat. Dollop a few tablespoons of the corn batter on to the skillet (as if you are making small pancakes) and cook until just golden on bottom, about 2 minutes. Flip the corn cakes and cook another minute or two, until just cooked through and golden, with a bit of brown on the edges. Keep warm.
4. Heat remaining EVOO with a small amount of butter (1 tsp or so). Season the scallops with salt and pepper then cook over very high heat for 90 seconds or so per side. (Scallops should be crispy on the outside, but barely cooked inside).
5. Combine bacon into the dressing. Toss part of the dressing with the romaine, and place on serving dish. Place corn cakes and scallops on the same dish, and drizzle with the rest of the dressing. Serve right away.
2 oz slab bacon, chopped small
3 1/2 TBSP EVOO
a very small shallot, minced
1 TBSP Spanish sherry vinegar
2 TBSP chicken stock
1 1/2 tsp Dijon mustard
1 1/2 tsp whole grain mustard
salt and freshly ground pepper
6 TBSP flour
3/8 tsp baking powder
3/8 tsp cayenne
6 TBSP milk
1 egg, separated
6 TBSP fresh corn kernels (from 1 small ear)
2 tsp melted butter
1/2 -3/4 lbs sea scallops or diver scallops (i.e. dry scallops)
torn romaine lettuce
1. Cook the bacon, and turn onto paper towels to drain. Pour off all but 1 TBSP of the bacon fat from the skillet, and add 1 TBSP EVOO. Cook the shallot until just softened. Remove the pan from the heat, and pour in the vinegar and chicken stock. Whisk in the mustards and season with the salt and pepper. Set dressing aside.
2. Whisk together the flour and baking powder. In another bowl, whisk together the milk, egg yolk, and melted butter. Add into dry ingredients, and stir in corn. In a separate bowl, beat egg white until soft peaks form. Fold into corn batter.
3. Heat 1 TBSP EVOO over medium heat. Dollop a few tablespoons of the corn batter on to the skillet (as if you are making small pancakes) and cook until just golden on bottom, about 2 minutes. Flip the corn cakes and cook another minute or two, until just cooked through and golden, with a bit of brown on the edges. Keep warm.
4. Heat remaining EVOO with a small amount of butter (1 tsp or so). Season the scallops with salt and pepper then cook over very high heat for 90 seconds or so per side. (Scallops should be crispy on the outside, but barely cooked inside).
5. Combine bacon into the dressing. Toss part of the dressing with the romaine, and place on serving dish. Place corn cakes and scallops on the same dish, and drizzle with the rest of the dressing. Serve right away.
A Birthday dish----fried noodles.
For those of you who are really into the most authentic ways of cooking (and as always I thank you for your questions!), I give you this complicated recipe for Fried Noodles.
Noodle dishes are to the Chinese (and certain other Asian cultures) what birthday cakes are to Americans. Birthday parties in Asia always include at least one noodle dish to wish the guest of honour a long life (because noodles are long....get it?). How nice a compliment then, to make them fresh.
MAKING FRESH NOODLES:
2 1/4 cups flour
2 eggs beaten with 1/2 tsp salt
1 TBSP vegetable oil
1 TBSP water
Combine beaten eggs, salt, oil, and water in a bowl and add flour to make a stiff dough. Knead for about 5 minutes until smooth. Roll out as thin as possible on a lightly floured board. Cover and hold for 20 minutes. Roll up, jelly-roll-fashion, and cut into 1/8 inch wide strips. Lay the strips out and let them dry for 1 hour.
BOILING NOODLES:
Bring 6 cups of water to a boil in your wok. Put noodles in, and stir until water boils again and then cook for 5 minutes. Drain in colander and run cold water over. Shake out water, sprinkle with salt, and and stir in just enough oil to prevent sticking.
PREPARING SAUCE:
2 1/2 cups shredded pork
6 mushrooms, slivered
3 scallions, cut into 1" slices
several slivered bamboo shoots
2 stalks shredded celery
2 TBSP soy sauce
1 cup mung bean sprouts
2 beaten eggs
Combine soy sauce and bean sprouts. Set aside.
Oil your wok. Pour in about 1 TBSP of egg at a time and fry like a pancake. Shred eggs and set aside.
FRYING NOODLES:
oil
soy sauce
about 1/3 cup soup stock
Heat the wok again with about 3 TBSP oil. Stir in noodles, lifting them out of the wok and and shaking them down. When noodles are hot, turn into a bowl and keep warm.
Stir fry pork, scallions, and mushrooms. Add bamboo shoots and celery. Salt to taste. Remove everything from the wok.
Toss into wok the bean sprout mixture and the soup stock. Cook about 30 seconds. Return noodles and everything else to wok, including egg mixture. Toss until hot and serve with chopsticks!
2 1/4 cups flour
2 eggs beaten with 1/2 tsp salt
1 TBSP vegetable oil
1 TBSP water
Combine beaten eggs, salt, oil, and water in a bowl and add flour to make a stiff dough. Knead for about 5 minutes until smooth. Roll out as thin as possible on a lightly floured board. Cover and hold for 20 minutes. Roll up, jelly-roll-fashion, and cut into 1/8 inch wide strips. Lay the strips out and let them dry for 1 hour.
BOILING NOODLES:
Bring 6 cups of water to a boil in your wok. Put noodles in, and stir until water boils again and then cook for 5 minutes. Drain in colander and run cold water over. Shake out water, sprinkle with salt, and and stir in just enough oil to prevent sticking.
PREPARING SAUCE:
2 1/2 cups shredded pork
6 mushrooms, slivered
3 scallions, cut into 1" slices
several slivered bamboo shoots
2 stalks shredded celery
2 TBSP soy sauce
1 cup mung bean sprouts
2 beaten eggs
Combine soy sauce and bean sprouts. Set aside.
Oil your wok. Pour in about 1 TBSP of egg at a time and fry like a pancake. Shred eggs and set aside.
FRYING NOODLES:
oil
soy sauce
about 1/3 cup soup stock
Heat the wok again with about 3 TBSP oil. Stir in noodles, lifting them out of the wok and and shaking them down. When noodles are hot, turn into a bowl and keep warm.
Stir fry pork, scallions, and mushrooms. Add bamboo shoots and celery. Salt to taste. Remove everything from the wok.
Toss into wok the bean sprout mixture and the soup stock. Cook about 30 seconds. Return noodles and everything else to wok, including egg mixture. Toss until hot and serve with chopsticks!
This open-face "sandwich" is classic fare at the Kentucky Derby, which we should have been celebrating last week.
I was told it was invented at the Brown Hotel in Louisville as "hangover food". I don't know if that story is true or not; but the fact is that it's a delicious supper (no alcoholic drinks needed!) and easy to make in your 10 inch cast iron skillet.
FOR THE SAUCE:
1 TBSP heavy cream
2 TBSP unsalted butter
1/8 cup flour
7 oz whole milk
1 1/2 TBSP reggiano parmesan
salt
freshly ground WHITE pepper
1 half of a beaten egg
1. Whisk the heavy cream until thick (soft peaks). Set aside.
2. Melt butter, then add flour and cook, whisking, until flour is cooked, about 1 minute. Add milk and cook, whisking, until thickened but not boiling. Add cheese, salt, and pepper and cook gently until cheese melts. Temper egg by pouring a bit of the sauce into the egg and whisking, then add the egg mixture back to the sauce. Add whipped heavy cream. Keep gently warm.
FOR THE SANDWICH:
4 thick slices of white bread, toasted and cut diagonally in half
1/2 lb roast turkey breast
1/2 cup cherry tomatoes, halved
4 slices bacon, cooked
2 TBSP freshly grated reggiano parmesan
chopped fresh parsley
Preheat the broiler. Place toast wedges on a 10" cast iron skillet. Top with turkey, cheese, and mornay sauce. Broil until sauce starts to bubble and slightly brown. Remove from broiler and top with half of tomatoes. Broil again until the tomatoes start to pop, about 90 seconds. Remove and top with bacon and parsley. Serve right away.
1 TBSP heavy cream
2 TBSP unsalted butter
1/8 cup flour
7 oz whole milk
1 1/2 TBSP reggiano parmesan
salt
freshly ground WHITE pepper
1 half of a beaten egg
1. Whisk the heavy cream until thick (soft peaks). Set aside.
2. Melt butter, then add flour and cook, whisking, until flour is cooked, about 1 minute. Add milk and cook, whisking, until thickened but not boiling. Add cheese, salt, and pepper and cook gently until cheese melts. Temper egg by pouring a bit of the sauce into the egg and whisking, then add the egg mixture back to the sauce. Add whipped heavy cream. Keep gently warm.
FOR THE SANDWICH:
4 thick slices of white bread, toasted and cut diagonally in half
1/2 lb roast turkey breast
1/2 cup cherry tomatoes, halved
4 slices bacon, cooked
2 TBSP freshly grated reggiano parmesan
chopped fresh parsley
Preheat the broiler. Place toast wedges on a 10" cast iron skillet. Top with turkey, cheese, and mornay sauce. Broil until sauce starts to bubble and slightly brown. Remove from broiler and top with half of tomatoes. Broil again until the tomatoes start to pop, about 90 seconds. Remove and top with bacon and parsley. Serve right away.
We like this Pear, Gorgonzola, and Walnut Salad as a vegetarian main course. However it's also excellent with some chicken tossed in, if you need a protein.
2 TBSP EVOO
2 TBSP lemon juice
2 tsp honey
1 tsp fresh thyme leaves
1 tsp Dijon mustard
1/2 tsp ground pepper
1/4 tsp kosher salt
4 cups spring mix
1/4 cup crumbled gorgonzola
1/4 cup golden raisins
1 Bosc pear, thinly sliced
1/4 cup toasted walnuts, chopped
Shake first 7 ingredients together in a jar (EVOO through salt). Toss with lettuce, and top with cheese, raisins, pear, and walnuts.
2 TBSP lemon juice
2 tsp honey
1 tsp fresh thyme leaves
1 tsp Dijon mustard
1/2 tsp ground pepper
1/4 tsp kosher salt
4 cups spring mix
1/4 cup crumbled gorgonzola
1/4 cup golden raisins
1 Bosc pear, thinly sliced
1/4 cup toasted walnuts, chopped
Shake first 7 ingredients together in a jar (EVOO through salt). Toss with lettuce, and top with cheese, raisins, pear, and walnuts.
I once dated a guy who was a "picnic snob". He and his family would make fun of others at the park who were grilling burgers and eating other such all-American fare. They would instead eat cold quiche and hummus and such, and consider themselves on a higher plain.
That guy would LOVE these Chicken and Chili Buns! As a hand-pie they lend themselves nicely to the picnic-scene.
Sliced tomatoes spread with guacamole would be a great accompaniment. For dessert, you could serve spiked melon wedges: Cut a plug from a honeydew or watermelon the night before the picnic. Pour in a little rum and refit the plug (seal it with tape) The rum will have soaked into the melon by serving time.
Here's my recipe for 10 Chicken and Chili Buns:
FOR DOUGH:
1 cup boiling water
1/2 cup yellow cornmeal
1 tsp salt
2 envelopes yeast
1 TBSP sugar
1/2 cup tepid water (about 110 degrees)
1 cup tepid milk
2 tsp salt
4 to 4 1/2 cups flour
FOR FILLING:
1/4 cup olive oil
1/2 cup minced onion
1/4 cup minced green pepper
2 tomatoes; peeled, seeded, and chopped
1/4 cup chopped green chilis (from a can)
2 large cloves garlic, minced
1 tsp dry marjoram
1 cup cooked chicken
1 cup cooked corn
1/2 cup Monterey Jack cheese, grated
2 TBSP sour cream
salt and freshly ground pepper
1 egg beaten with 1 TBSP heavy cream
For dough: Combine water, cornmeal and salt in small saucepan and cook over medium heat, stirring constantly, until thickened; about 4 minutes. let cool, then transfer to large mixing bowl.
Dissolve yeast and sugar in tepid water and proof. Blend into cornmeal mixture. Stir in milk and salt. Gradually add flour, stopping when dough pulls away from the sides of the bowl.
Turn onto lightly floured board and knead until smooth, adding flour as necessary, about 10 minutes. Cover and let rise until doubled.
For Filling:Heat oil in large skillet over medium. Add onion and saute about 5 minutes. Add pepper and saute another 2 minutes. Blend in tomatoes, chilis, garlic, and marjoram. Cover, and cook 2 minutes longer. Remove lid, incrrease heat to medium-high, and continue cooking until liquid has evaporated, about 5 minutes. Remove from heat and let cool, then blend in all remaining ingredients except egg.
When dough has risen, punch down. Divide in half. Roll each half into an 8 by 20 inch rectangle, then cut rectangle into 10 four-inch squares. Divide filling among squares, leaving an half-inch border. Brush edges of filled squares with egg mixture. Top with an unfilled dough square, sealing edges with a fork. Place on baking sheet and let rise slightly, about 40 minutes.
Abour 15 minutes before baking, position rack in upper third of oven and preheat to 375 degrees. Brush pastries again with egg mixture and bake until golden brown, about 25 to 20 minutes.
FOR DOUGH:
1 cup boiling water
1/2 cup yellow cornmeal
1 tsp salt
2 envelopes yeast
1 TBSP sugar
1/2 cup tepid water (about 110 degrees)
1 cup tepid milk
2 tsp salt
4 to 4 1/2 cups flour
FOR FILLING:
1/4 cup olive oil
1/2 cup minced onion
1/4 cup minced green pepper
2 tomatoes; peeled, seeded, and chopped
1/4 cup chopped green chilis (from a can)
2 large cloves garlic, minced
1 tsp dry marjoram
1 cup cooked chicken
1 cup cooked corn
1/2 cup Monterey Jack cheese, grated
2 TBSP sour cream
salt and freshly ground pepper
1 egg beaten with 1 TBSP heavy cream
For dough: Combine water, cornmeal and salt in small saucepan and cook over medium heat, stirring constantly, until thickened; about 4 minutes. let cool, then transfer to large mixing bowl.
Dissolve yeast and sugar in tepid water and proof. Blend into cornmeal mixture. Stir in milk and salt. Gradually add flour, stopping when dough pulls away from the sides of the bowl.
Turn onto lightly floured board and knead until smooth, adding flour as necessary, about 10 minutes. Cover and let rise until doubled.
For Filling:Heat oil in large skillet over medium. Add onion and saute about 5 minutes. Add pepper and saute another 2 minutes. Blend in tomatoes, chilis, garlic, and marjoram. Cover, and cook 2 minutes longer. Remove lid, incrrease heat to medium-high, and continue cooking until liquid has evaporated, about 5 minutes. Remove from heat and let cool, then blend in all remaining ingredients except egg.
When dough has risen, punch down. Divide in half. Roll each half into an 8 by 20 inch rectangle, then cut rectangle into 10 four-inch squares. Divide filling among squares, leaving an half-inch border. Brush edges of filled squares with egg mixture. Top with an unfilled dough square, sealing edges with a fork. Place on baking sheet and let rise slightly, about 40 minutes.
Abour 15 minutes before baking, position rack in upper third of oven and preheat to 375 degrees. Brush pastries again with egg mixture and bake until golden brown, about 25 to 20 minutes.
Scallops are such an easy dinner to make. How can you not love a food that cooks in less than 5 minutes?
Citrus and bacon are the classic pairing. Capers add a briny depth of flavour.
1 pink grapefruit, peeled and pith removed, divided into sections
about 1 1/2 oz thick-cut bacon, chopped
3/4 lb. sea scallops
salt
freshly ground pepper
1/3 cup very dry white wine
2 TBSP finely minced onion
1 TBSP capers
1 TBSP unsalted butter
1. Cook the bacon, and set aside to drain on paper towels. Remove all but about 1 TBSP (or less) of bacon grease from the pan.
2. Season scallops with salt and pepper. Cook the scallops over a blazing medium high to high heat, about 90 seconds (depending on size of scallops. Turn scallops and add the onion to the pan. Cook another 90 seconds or so. You want a delicately brown, crusty exterior, with an interior that is barely cooked.
3. Remove scallops from pan, and turn heat to low. Add wine and grapefruit to pan, and deglaze. Remove from heat and strain the liquid, then return the liquid to the skillet. Add capers and butter and cook until slightly thickened; about 1 minute. Return scallops to pan and coat them with the sauce. Add bacon and grapefruit to pan to just warm it, then serve immediately.
about 1 1/2 oz thick-cut bacon, chopped
3/4 lb. sea scallops
salt
freshly ground pepper
1/3 cup very dry white wine
2 TBSP finely minced onion
1 TBSP capers
1 TBSP unsalted butter
1. Cook the bacon, and set aside to drain on paper towels. Remove all but about 1 TBSP (or less) of bacon grease from the pan.
2. Season scallops with salt and pepper. Cook the scallops over a blazing medium high to high heat, about 90 seconds (depending on size of scallops. Turn scallops and add the onion to the pan. Cook another 90 seconds or so. You want a delicately brown, crusty exterior, with an interior that is barely cooked.
3. Remove scallops from pan, and turn heat to low. Add wine and grapefruit to pan, and deglaze. Remove from heat and strain the liquid, then return the liquid to the skillet. Add capers and butter and cook until slightly thickened; about 1 minute. Return scallops to pan and coat them with the sauce. Add bacon and grapefruit to pan to just warm it, then serve immediately.
These rolls are nice and buttery You can make a bunch of them and freeze the unbaked rolls in packages of 6, and give them their second rising on the day you need them. It's a nice way to have fresh hot rolls for dinner.
This recipe makes 2 dozen rolls. It can easily be cut down; or as mentioned above you can freeze the unbaked rolls in packages of 6 in your freezer.
1 envelope yeast
1/2 cup sugar, divided
1 cup warm water
1/2 cup butter, melted
3 eggs, lightly beaten
3/4 tsp salt
4 1/4 to 4 3/4 cups flour
Stir together the yeast, 1 TBSP sugar and warm water and let sit 5 minutes until yeast is dissolved and proofed. Mix yeast mixture, butter, and remaining sugar in a large bowl. Stir in eggs and salt. Gradually stir in enough flour to make a soft dough. Cover and chill 8 hours. Divide dough in 2 equal portions. Turn each portion out onto a lightly floured surface and roll into a 12" circle. Cut each circle into 12 wedges. Roll up each wedge, starting at wide end; place on greased baking sheets. (Rolls may be frozen at this point). Cover and let rise until doubled in size. Bake at 400 degrees for 10 minutes until golden.
1 envelope yeast
1/2 cup sugar, divided
1 cup warm water
1/2 cup butter, melted
3 eggs, lightly beaten
3/4 tsp salt
4 1/4 to 4 3/4 cups flour
Stir together the yeast, 1 TBSP sugar and warm water and let sit 5 minutes until yeast is dissolved and proofed. Mix yeast mixture, butter, and remaining sugar in a large bowl. Stir in eggs and salt. Gradually stir in enough flour to make a soft dough. Cover and chill 8 hours. Divide dough in 2 equal portions. Turn each portion out onto a lightly floured surface and roll into a 12" circle. Cut each circle into 12 wedges. Roll up each wedge, starting at wide end; place on greased baking sheets. (Rolls may be frozen at this point). Cover and let rise until doubled in size. Bake at 400 degrees for 10 minutes until golden.
Talk about your fusion cuisine! How about some Swedish-style meatballs in Italian shells?
This is a great recipe for just 2 people. It's easy to expand it, but it goes together fairly quickly for just 2 average eaters.
And don't skip the lingonberries! They are traditional in Scandanavia, and add a really nice touch.
Cooking spray
8 jumbo pasta shells
1/2 lb 80% lean ground beef
1/2 cup dry bread crumbs
3 TBSP finely chopped onion
1/4 tsp salt
1/4 tsp pepper
1/8 tsp allspice
1/8 tsp nutmeg
2 TBSP milk
1 egg yolk
3 TBSP butter
2 TBSP flour
1 cup beef broth
1/2 cup heavy cream
2 tsp finely chopped dill weed
Sour cream, for serving
Lingonberry preserves, for serving
1. Spray an 8-inch glass casserole dish with cooking spray. Set aside. Cook pasta according to package directions. Drain and rinse.
2. Combine beef, 1/4 cup of the breadcrumbs, onion, salt, pepper, allspice, nutmeg milk, and egg yolk. Form into 8 meatballs.
3. Heat 2 TBSP of the butter in a non-stick skillet over medium-high. Cook the meatballs, turning frequently, until browned on all sides; about 6 minutes. Remove the meatballs from the skillet with a slotted spoon and set asid. Reduce heat to medium.
4. Add the flour to the skillet and cook, stirring, for about 1 minutes. Add beef broth and heavy cream to skillet and cook, stirring, until thickened.
5. Place a meatball in each of the shells, and place the shell in the prepared casserole dish. Pour sauce over. Bake at 375 degrees for 30-35 minutes, until meatballs are cooked through.
6. Meanwhile, melt remaining butter in a small pan. Add remaining bread crumbs and cook, stirring. Remove from heat and stir in dill weed. Sprinkle over the shells in the casserole dish. Serve with sour cream and lingonberries.
And don't skip the lingonberries! They are traditional in Scandanavia, and add a really nice touch.
Cooking spray
8 jumbo pasta shells
1/2 lb 80% lean ground beef
1/2 cup dry bread crumbs
3 TBSP finely chopped onion
1/4 tsp salt
1/4 tsp pepper
1/8 tsp allspice
1/8 tsp nutmeg
2 TBSP milk
1 egg yolk
3 TBSP butter
2 TBSP flour
1 cup beef broth
1/2 cup heavy cream
2 tsp finely chopped dill weed
Sour cream, for serving
Lingonberry preserves, for serving
1. Spray an 8-inch glass casserole dish with cooking spray. Set aside. Cook pasta according to package directions. Drain and rinse.
2. Combine beef, 1/4 cup of the breadcrumbs, onion, salt, pepper, allspice, nutmeg milk, and egg yolk. Form into 8 meatballs.
3. Heat 2 TBSP of the butter in a non-stick skillet over medium-high. Cook the meatballs, turning frequently, until browned on all sides; about 6 minutes. Remove the meatballs from the skillet with a slotted spoon and set asid. Reduce heat to medium.
4. Add the flour to the skillet and cook, stirring, for about 1 minutes. Add beef broth and heavy cream to skillet and cook, stirring, until thickened.
5. Place a meatball in each of the shells, and place the shell in the prepared casserole dish. Pour sauce over. Bake at 375 degrees for 30-35 minutes, until meatballs are cooked through.
6. Meanwhile, melt remaining butter in a small pan. Add remaining bread crumbs and cook, stirring. Remove from heat and stir in dill weed. Sprinkle over the shells in the casserole dish. Serve with sour cream and lingonberries.
Comfort in a bowl: Cheesy Potato Soup with Bacon
about half a bunch of scallions (about 3, depending on size)
1/ lb. bacon, chopped
2 lbs russets, peeled and chopped
1 1/3 cups onion, chopped
2 TBSP butter
2 garlic cloves, minced
2 TBSP plus 2 tsp flour
3/4 tsp Kosher salt
1/4 tsp ground pepper, or to taste
1 quart chicken broth
1 1/3 cups cheddar, shredded, plus more for garnish
5 Tor 6 TBSP heavy cream
1. Cook bacon in a Dutch oven until crisp. Remove with a slotted spoon, and place on paper towels to drain. Remove all but about 2 TBSP of bacon fat from the pot.
2. Chop scallions keeping green and white pieces separate. Place white part of scallions, potatoes, onion, and garlic in pot. Saute until onions are softened, about 5 minutes. Stir in flour and cook, stirring, until vegetables are coated and flour is no longer raw; about 90 seconds.
3. Add salt, pepper and broth to pot and bring to a boil. Cook until potatoes are tender, about 12 minutes. Using a potato masher, mash mixture slightly, leaving some larger chunks of potato. Stir in cream and the 1 1/3 cups cheddar, stirring until cheese melts. Serve hot, and garnish each bowl with more cheddar, the green parts of the scallions, and the bacon.
1/ lb. bacon, chopped
2 lbs russets, peeled and chopped
1 1/3 cups onion, chopped
2 TBSP butter
2 garlic cloves, minced
2 TBSP plus 2 tsp flour
3/4 tsp Kosher salt
1/4 tsp ground pepper, or to taste
1 quart chicken broth
1 1/3 cups cheddar, shredded, plus more for garnish
5 Tor 6 TBSP heavy cream
1. Cook bacon in a Dutch oven until crisp. Remove with a slotted spoon, and place on paper towels to drain. Remove all but about 2 TBSP of bacon fat from the pot.
2. Chop scallions keeping green and white pieces separate. Place white part of scallions, potatoes, onion, and garlic in pot. Saute until onions are softened, about 5 minutes. Stir in flour and cook, stirring, until vegetables are coated and flour is no longer raw; about 90 seconds.
3. Add salt, pepper and broth to pot and bring to a boil. Cook until potatoes are tender, about 12 minutes. Using a potato masher, mash mixture slightly, leaving some larger chunks of potato. Stir in cream and the 1 1/3 cups cheddar, stirring until cheese melts. Serve hot, and garnish each bowl with more cheddar, the green parts of the scallions, and the bacon.
I topped a main course salad with these roasted pears that feature brie and pistachios. They are super-good and would make a nice side dish for meats, or even a snack.
Cooking spray
2 TBSP Honey Mustard
1 tsp lemon juice
1 TBSP EVOO
1/4 tsp salt
1/2 tsp pepper
2 Bosc pears
2 ounces brie, cut into 4 pieces
4 tsp toasted chopped pistachios
1. Preheat oven to 425 degrees. Cut pears in half and core (do not peel). Coat a baking pan with cooking spray. Whisk together mustard, oil, lemon juice, salt and pepper.
2. Brush pears all over with the prepared glaze. Place pears core-side-down in prepared pan. Bake for 30 minutes, brushing once during that time with the glaze.
3. Turn pears over, and place a piece of brie in each hollow. Return to oven and bake until cheese is melted, 3-5 minutes. Sprinkle with pistachios before serving.
2 TBSP Honey Mustard
1 tsp lemon juice
1 TBSP EVOO
1/4 tsp salt
1/2 tsp pepper
2 Bosc pears
2 ounces brie, cut into 4 pieces
4 tsp toasted chopped pistachios
1. Preheat oven to 425 degrees. Cut pears in half and core (do not peel). Coat a baking pan with cooking spray. Whisk together mustard, oil, lemon juice, salt and pepper.
2. Brush pears all over with the prepared glaze. Place pears core-side-down in prepared pan. Bake for 30 minutes, brushing once during that time with the glaze.
3. Turn pears over, and place a piece of brie in each hollow. Return to oven and bake until cheese is melted, 3-5 minutes. Sprinkle with pistachios before serving.
Chocolate----not the sugar-infused manufactured stuff, but chocolate (cacao) in it's pure form adds an incredible depth of flavor to savory dishes. Think Mexican moles, for example. There's a brightness and depth it brings to these dishes. This incredible pasta uses cacao nibs to bring depth to a savory combination of pasta, walnuts, rosemary, and gorgonzola.
Pappardelle is my absolute favourite pasta, next to bucatini!
This recipe will feed 3 people easily
1/3 cup walnuts
Kosher salt
1/2 pound pappardelle
1 TBSP unsalted butter
2 garlic cloves, finely chopped
1 TBSP fresh rosemary, minced
1/3 cup heavy cream, preferably not ultra-pasteurized
3 TBSP white wine
3/4 cup gorgonzola, crumbled
1/3 cup grated parmesan
zest of 1/2 of a lemon, grated
freshly ground pepper
1 TBSP cacao nibs
1. Preheat oven to 350 degrees. Spread walnuts in a single layer on a baking pan, and bake until fragrant, stirring once or twixe. Remove from oven and cool, then coarsely chop.
2. Boil pasta in salted water. Drain, reserving some of the cooking water.
3. In a small skillet over medium-low heat, combine butter, garlic, and rosemary. Cook until fragrant, about 1 minute. Add cream, wine and 14 cup of the pasta cooking water. Gently simmer 1 minute. Add the 2 cheeses and stir until melted Add lemon zest and generously season with black pepper.
4. Toss pasta and sauce, Add cacao nibs and toss again. Serve right away.
This recipe will feed 3 people easily
1/3 cup walnuts
Kosher salt
1/2 pound pappardelle
1 TBSP unsalted butter
2 garlic cloves, finely chopped
1 TBSP fresh rosemary, minced
1/3 cup heavy cream, preferably not ultra-pasteurized
3 TBSP white wine
3/4 cup gorgonzola, crumbled
1/3 cup grated parmesan
zest of 1/2 of a lemon, grated
freshly ground pepper
1 TBSP cacao nibs
1. Preheat oven to 350 degrees. Spread walnuts in a single layer on a baking pan, and bake until fragrant, stirring once or twixe. Remove from oven and cool, then coarsely chop.
2. Boil pasta in salted water. Drain, reserving some of the cooking water.
3. In a small skillet over medium-low heat, combine butter, garlic, and rosemary. Cook until fragrant, about 1 minute. Add cream, wine and 14 cup of the pasta cooking water. Gently simmer 1 minute. Add the 2 cheeses and stir until melted Add lemon zest and generously season with black pepper.
4. Toss pasta and sauce, Add cacao nibs and toss again. Serve right away.
Blueberry Swirl Muffins with a Streusel Topping are morning perfection. But how to get an intense blueberry taste without adding so many blueberries that they weigh down the muffin and sink to the bottom? Sometimes more really isn't better, but there's a perfect answer. I guarantee you these will be the best blueberry muffins you've ever eaten.
This recipe is adapted from Cook's Illustrated.
Yield: 6 muffins, but the recipe is easily doubled.
Cooking spray
5 oz blueberries
9 TBSP plus 1/2 tsp sugar
1 1/4 cups flour
1 1/4 tsp baking powder
1/2 tsp salt
1 egg
2 TBSP unsalted butter, melted and cooled slightly
2 TBSP vegetable oil
1/2 cup buttermilk
3/4 tsp vanilla
Streusel Topping (recipe below)
FOR THE MUFFINS:
1. Adjust oven rack to upper middle position and preheat oven to 425 degrees. Spray muffin tins lightly with cooking spray.
2. In a small saucepan, heat 1/2 cup of the blueberries and 1/2 tsp sugar to a slow simmer over medium heat. Cook, mashing berries with a spoon, until berries are broken down and mixture is reduced to about 1/8 cup (about 4-5 minutes). Allow to cool to room temperature.
3. Whisk together flour, baking powder, and salt in a large bowl. In another bowl, whisk together the 9 TBSP of sugar and the egg until very well blended. Add oil and melted butter until combined. Whisk in buttermilk and vanilla. Using a rubber spatula, carefully fold egg mixture into the dry ingredients along with the remaining half cup blueberries until just moistened. Batter will be lumpy with some dry bits of flour, but don't overmix.
4. Divide batter among muffin cups. On top of each cup of batter, spoon about a tsp of the cooked (and cooled) blueberry mixture. Using a skewer, swirl the cooked blueberry mixture into each cup of batter using a figure-8 motion. Sprinkle streusel over each muffin.
5. Bake until golden brown and nearly set in center (use a cake tester), about 17 minutes. Let cool in pan 5 minutes before removing.
FOR THE STREUSEL:
5 1/2 TBSP flour
1 1/2 TBSP white sugar
1 1/2 TBSP dark brown sugar
pinch of salt
2 1/2 TBSP unsalted butter, melted and slightly cooled
Combine dry ingredients. Drizzle with the butter, and toss with a fork .
Yield: 6 muffins, but the recipe is easily doubled.
Cooking spray
5 oz blueberries
9 TBSP plus 1/2 tsp sugar
1 1/4 cups flour
1 1/4 tsp baking powder
1/2 tsp salt
1 egg
2 TBSP unsalted butter, melted and cooled slightly
2 TBSP vegetable oil
1/2 cup buttermilk
3/4 tsp vanilla
Streusel Topping (recipe below)
FOR THE MUFFINS:
1. Adjust oven rack to upper middle position and preheat oven to 425 degrees. Spray muffin tins lightly with cooking spray.
2. In a small saucepan, heat 1/2 cup of the blueberries and 1/2 tsp sugar to a slow simmer over medium heat. Cook, mashing berries with a spoon, until berries are broken down and mixture is reduced to about 1/8 cup (about 4-5 minutes). Allow to cool to room temperature.
3. Whisk together flour, baking powder, and salt in a large bowl. In another bowl, whisk together the 9 TBSP of sugar and the egg until very well blended. Add oil and melted butter until combined. Whisk in buttermilk and vanilla. Using a rubber spatula, carefully fold egg mixture into the dry ingredients along with the remaining half cup blueberries until just moistened. Batter will be lumpy with some dry bits of flour, but don't overmix.
4. Divide batter among muffin cups. On top of each cup of batter, spoon about a tsp of the cooked (and cooled) blueberry mixture. Using a skewer, swirl the cooked blueberry mixture into each cup of batter using a figure-8 motion. Sprinkle streusel over each muffin.
5. Bake until golden brown and nearly set in center (use a cake tester), about 17 minutes. Let cool in pan 5 minutes before removing.
FOR THE STREUSEL:
5 1/2 TBSP flour
1 1/2 TBSP white sugar
1 1/2 TBSP dark brown sugar
pinch of salt
2 1/2 TBSP unsalted butter, melted and slightly cooled
Combine dry ingredients. Drizzle with the butter, and toss with a fork .
Maids of Honour are miniature almond pastries that are ubiquitous in Great Britain. They are perfect for teas, afternoon gatherings, and, naturally, weddings. This recipe was recently given to me by the chef at the Park Tower in Knightsbridge:
This recipe makes 3 dozen pastries, but is easily cut in half. Note that the pastry must be chilled overnight.
Rich pastry shell (recipe follows)
2 egg yolks
1/2 cup sugar
6 TBSP ground almonds
1 TBSP flour
2 1/2 tsp finely grated lemon rind
3 TBSP heavy cream
1/3 cup raspberry jam
1 oz sliced almonds
1 TBSP sugar.
1. Preheat oven to 375 degrees. Lightly grease miniature muffin pans (the ones with cups about 1 3/4" in diameter). Set aside.
2. Make rich pastry shell. Chill overnight.
3. Roll out pastry, 1/2 at a time, preferably on a cold surface (marble counter tops work well) until no more than 1/8 " thick. (lightly flour rolling pin and work surface if necessary, but avoid over-flouring or pastry will become tough). Using a 2 1/2 in round cookie or biscuit cutter, cut out pastry rounds. Gently press the rounds into the prepared muffin tins.
4. Beat together the egg yolks, 1/2 cup sugar, ground almonds, flour, and lemon rind. Add the cream and beat until smooth.
5. Drop a very small amount of raspberry jam, about 1/4 tsp, into each miniature pastry. Spoon on top approximately 1 tsp of almond filling, filling each pastry cup almost to the top. Place some sliced almonds on each one. Lightly sprinkle the 1 TBSP sugar over all.
6. Bake for 20 minutes, or until golden brown. Let cool slightly before removing from tins.
MASTER RECIPE FOR RICH PASTRY SHELL: (Note: this is a great shell for quiches)
2 cups flour
dash of salt
3/4 cups butter, softened
2 egg yolks, slightly beaten
2 TBSP water
Place flour and salt in large bowl. Make a well, and into put butter, yolks, and water. Using your fingertips, gradually pull in the flour. Mix until all ingredients are well blended and dough forms a ball. Chill before using.
Rich pastry shell (recipe follows)
2 egg yolks
1/2 cup sugar
6 TBSP ground almonds
1 TBSP flour
2 1/2 tsp finely grated lemon rind
3 TBSP heavy cream
1/3 cup raspberry jam
1 oz sliced almonds
1 TBSP sugar.
1. Preheat oven to 375 degrees. Lightly grease miniature muffin pans (the ones with cups about 1 3/4" in diameter). Set aside.
2. Make rich pastry shell. Chill overnight.
3. Roll out pastry, 1/2 at a time, preferably on a cold surface (marble counter tops work well) until no more than 1/8 " thick. (lightly flour rolling pin and work surface if necessary, but avoid over-flouring or pastry will become tough). Using a 2 1/2 in round cookie or biscuit cutter, cut out pastry rounds. Gently press the rounds into the prepared muffin tins.
4. Beat together the egg yolks, 1/2 cup sugar, ground almonds, flour, and lemon rind. Add the cream and beat until smooth.
5. Drop a very small amount of raspberry jam, about 1/4 tsp, into each miniature pastry. Spoon on top approximately 1 tsp of almond filling, filling each pastry cup almost to the top. Place some sliced almonds on each one. Lightly sprinkle the 1 TBSP sugar over all.
6. Bake for 20 minutes, or until golden brown. Let cool slightly before removing from tins.
MASTER RECIPE FOR RICH PASTRY SHELL: (Note: this is a great shell for quiches)
2 cups flour
dash of salt
3/4 cups butter, softened
2 egg yolks, slightly beaten
2 TBSP water
Place flour and salt in large bowl. Make a well, and into put butter, yolks, and water. Using your fingertips, gradually pull in the flour. Mix until all ingredients are well blended and dough forms a ball. Chill before using.
A warming one-dish meal, this tofu curry is superb. It's pescatarian, and clocks in at fewer than 250 calories per serving, though it's loaded with flavour!
A brief pan-fry makes the tofu nice and crispy.
14 oz extra-firm tofu, cut into 16 triangles
2 1/2 TBSP canola oil, divided
1 tsp soy sauce
1/4 cup water
1/4 cup coconut milk (from a tin)
1/3 cup finely chopped shallot
1 or 2 Thai chilis, finely chopped
1 lemongrass stalk, finely chopped
1/2 tsp Kosher salt
12 green beans, cut into 2" pieces
1/2 of a red bell pepper, cut into strips
2 tsp Madras curry powder
1/2 tsp sugar
1 1/2 tsp fish sauce (e.g. nuac mam)
4 sprigs cilantro, torn
1. Heat 1 TBSP of the canola oil in a non-stick skillet over medium high. Add tofu in a single layer and cook, undisturbed, for 5 minutes. Turn tofu and cook the other side for 2 minutes. Add soy sauce and cook another 2 minutes. Turn again and cook aobu t1 more minute. Remove tofu from pan and set aside.
2. Heat remaining oil in a wok over high heat. Add shallot, lemongrass, and chilis and cook, tossing, about 1 minute. Add salt, green beans, and bell pepper and cook, tossing, until veggies soften; about 2 minutes. Add tofu, sugar, curry powder, coconut milk, water,and fish sauce; cook until heated through, about 2 minutes. Remove to a platter, and sprinkle with cilantro before serving.
14 oz extra-firm tofu, cut into 16 triangles
2 1/2 TBSP canola oil, divided
1 tsp soy sauce
1/4 cup water
1/4 cup coconut milk (from a tin)
1/3 cup finely chopped shallot
1 or 2 Thai chilis, finely chopped
1 lemongrass stalk, finely chopped
1/2 tsp Kosher salt
12 green beans, cut into 2" pieces
1/2 of a red bell pepper, cut into strips
2 tsp Madras curry powder
1/2 tsp sugar
1 1/2 tsp fish sauce (e.g. nuac mam)
4 sprigs cilantro, torn
1. Heat 1 TBSP of the canola oil in a non-stick skillet over medium high. Add tofu in a single layer and cook, undisturbed, for 5 minutes. Turn tofu and cook the other side for 2 minutes. Add soy sauce and cook another 2 minutes. Turn again and cook aobu t1 more minute. Remove tofu from pan and set aside.
2. Heat remaining oil in a wok over high heat. Add shallot, lemongrass, and chilis and cook, tossing, about 1 minute. Add salt, green beans, and bell pepper and cook, tossing, until veggies soften; about 2 minutes. Add tofu, sugar, curry powder, coconut milk, water,and fish sauce; cook until heated through, about 2 minutes. Remove to a platter, and sprinkle with cilantro before serving.
Utter magic on a platter: A pasta with caramelized pears, dried cranberries, walnuts, and gorgonzola.
This is easy to make, even on a week night.
6 oz rigatoni
Kosher salt
1/2 oz walnuts, coarsely chopped
2 TBSP unsalted butter
2 Bosc pears, sliced
1/4 cup vegetable broth
2 oz gorgonzola, crumbled
2 TBSP dried cranberries
1/4 tsp coarsely ground black pepper
1. Cook the pasta al dente, according to package directions. Reserve 1/4 cup or so of the pasta water before draining.
2. In large skillet, toast walnuts until fragrant, 3-5 minutes. Remove walnuts from skillet and add butter to skillet. Add the pears and cook, turning often , until lightly browned and tender; about 3-5 minutes. Do not overcook, or they will get mushy. Remove the pears from the pan using a slotted spoon.
3. Add veg broth, gorgonzola, and about 2 TBSP of the pasta water to pan, and deglaze. Cook until slightly thickened and creamy. Add the cooked pasta to the pan, stirring to coat. Add more pasta water if necessary to keep the sauce creamy.
4. Place pasta mixture on serving platter, and toss with reserved pears, cranberries, and walnuts. Sprinkle with the pepper and serve.
6 oz rigatoni
Kosher salt
1/2 oz walnuts, coarsely chopped
2 TBSP unsalted butter
2 Bosc pears, sliced
1/4 cup vegetable broth
2 oz gorgonzola, crumbled
2 TBSP dried cranberries
1/4 tsp coarsely ground black pepper
1. Cook the pasta al dente, according to package directions. Reserve 1/4 cup or so of the pasta water before draining.
2. In large skillet, toast walnuts until fragrant, 3-5 minutes. Remove walnuts from skillet and add butter to skillet. Add the pears and cook, turning often , until lightly browned and tender; about 3-5 minutes. Do not overcook, or they will get mushy. Remove the pears from the pan using a slotted spoon.
3. Add veg broth, gorgonzola, and about 2 TBSP of the pasta water to pan, and deglaze. Cook until slightly thickened and creamy. Add the cooked pasta to the pan, stirring to coat. Add more pasta water if necessary to keep the sauce creamy.
4. Place pasta mixture on serving platter, and toss with reserved pears, cranberries, and walnuts. Sprinkle with the pepper and serve.
Steak au Poivre with Mushrooms and Potato Puree-----and a sauce, heady with cognac.
To serve 2:
2 (8 oz) filets mignon
Kosher salt and crushed black peppercorns
2 medium Yukon gold potatoes, peeled and sliced into 1/2" coins
5 1/2 TBSP butter, divided
3/4 cup heavy cream, preferably not ultra-pasteurized
1 Cup milk
1/ 1/2 TBSP grapeseed oil
2 sprigs thyme
1 clove garlic, peeled
1 small shallot, thinly sliced
3 mushrooms, sliced
2 TBSP cognac
1/4 cup creme fraiche
1. Generously salt steaks and press at least 4 1/2 tsp of crushed peppercorns all over surface. In medium pot over medium-high heat, combine potatoes, cream, and enough milk to cover. Simmer until potatoes are tender, about 15 minutes. Drain potatoes but reserve cooking liquid.
2. Use and electric beater to whip potatoes with 1/4 cup cooking liquid until very smooth. Whip in 4 TBSP butter until airy, about 1 minute. If too dense, add more cooking liquid. Season with salt.
3. Heat oil in a large cast iron pan over medium-high heat. Add steaks and sear until both sides are brown; about 6 minutes total. Remove steaks from pan and let rest 5 minutes. Set pan back over medium heat.. Once hot, return steaks and finish cooking, flipping often, until medium-rare, 3-5 minutes. Let rest 10 minutes.
4. Pour fat out of pan, but don't wipe it clean. Set over medium heat and add remaining butter, thyme, garlic, shallots, and a large pinch of crushed peppercorns. Saute until shallots soften, about 2 minutes. Add mushrooms and saute until lightly caramelized, about 3 minutes. Increase heat to medium-high and add cognac. Simmer to cook off alcohol, 1-2 minutes. Discard herbs and garlic. Off heat, stir in creme fraiche.
5. Distribute potatoes into to mounds on serving platter. Top with steaks and spoon on sauce.
2 (8 oz) filets mignon
Kosher salt and crushed black peppercorns
2 medium Yukon gold potatoes, peeled and sliced into 1/2" coins
5 1/2 TBSP butter, divided
3/4 cup heavy cream, preferably not ultra-pasteurized
1 Cup milk
1/ 1/2 TBSP grapeseed oil
2 sprigs thyme
1 clove garlic, peeled
1 small shallot, thinly sliced
3 mushrooms, sliced
2 TBSP cognac
1/4 cup creme fraiche
1. Generously salt steaks and press at least 4 1/2 tsp of crushed peppercorns all over surface. In medium pot over medium-high heat, combine potatoes, cream, and enough milk to cover. Simmer until potatoes are tender, about 15 minutes. Drain potatoes but reserve cooking liquid.
2. Use and electric beater to whip potatoes with 1/4 cup cooking liquid until very smooth. Whip in 4 TBSP butter until airy, about 1 minute. If too dense, add more cooking liquid. Season with salt.
3. Heat oil in a large cast iron pan over medium-high heat. Add steaks and sear until both sides are brown; about 6 minutes total. Remove steaks from pan and let rest 5 minutes. Set pan back over medium heat.. Once hot, return steaks and finish cooking, flipping often, until medium-rare, 3-5 minutes. Let rest 10 minutes.
4. Pour fat out of pan, but don't wipe it clean. Set over medium heat and add remaining butter, thyme, garlic, shallots, and a large pinch of crushed peppercorns. Saute until shallots soften, about 2 minutes. Add mushrooms and saute until lightly caramelized, about 3 minutes. Increase heat to medium-high and add cognac. Simmer to cook off alcohol, 1-2 minutes. Discard herbs and garlic. Off heat, stir in creme fraiche.
5. Distribute potatoes into to mounds on serving platter. Top with steaks and spoon on sauce.
Baked Pasta with Tomato, Cream, and Five Cheeses....because sometimes more is better.
Finding quality Italian ingredients used to be a challenge when I started cooking seriously in the 1970s. It's wonderful now to be able find such great stuff------because the final dish won't be good unless you use the best quality parts. This dish calls for gorgonzola, pecorino, fontina, ricotta, and fresh mozzarella.....lightened up, just a bit, by tinned tomatoes.
This recipe makes enough for 3 people.
kosher salt
1/2 lb. penne
1/2 cup heavy cream (preferably not ultra-pasteurized)
1/2 cup canned diced tomatoes
1/2 oz pecorino romano, freshly grated
1/2 oz coarsely shredded fontina
1/2 oz crumbled gorgonzola
1 TBSP ricotta
2 oz fresh mozzarella
2 TBSP unsalted butter
1. Preheat oven to 500 degrees.
2.Bring a pot of salted water to a boil. Add pasta and boil until just shy of al dente, about 6 minutes. Drain, tossing to dry, and set aside.
3. In large bowl mix together cream, tomatoes , and cheeses. Add hot pasta and toss until cheese is evenly distributed. Season with salt.
4. Divide pasta among three gratin dishes, or use a baking dish that holds the pasta snugly. Dot with butter and transfer to the oven. Bake until bubbly and top browns, about 7-10 minutes.
This recipe makes enough for 3 people.
kosher salt
1/2 lb. penne
1/2 cup heavy cream (preferably not ultra-pasteurized)
1/2 cup canned diced tomatoes
1/2 oz pecorino romano, freshly grated
1/2 oz coarsely shredded fontina
1/2 oz crumbled gorgonzola
1 TBSP ricotta
2 oz fresh mozzarella
2 TBSP unsalted butter
1. Preheat oven to 500 degrees.
2.Bring a pot of salted water to a boil. Add pasta and boil until just shy of al dente, about 6 minutes. Drain, tossing to dry, and set aside.
3. In large bowl mix together cream, tomatoes , and cheeses. Add hot pasta and toss until cheese is evenly distributed. Season with salt.
4. Divide pasta among three gratin dishes, or use a baking dish that holds the pasta snugly. Dot with butter and transfer to the oven. Bake until bubbly and top browns, about 7-10 minutes.
These cute little Reuben Pigs in Blankets can be made in a flash----not that any of us are having company dropping in these days. But they are decent comfort food that doesn't take a lot of thinking.
Cooking spray
package of crescent rolls dough (8 oz)
1/3 cup sauerkraut
16 cocktail weiners
1/3 cup shredded Swiss cheese
2 TBSP melted butter
Caraway seeds
Russian dressing (for dipping)
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment, and spray parchment with cooking spray.
2. Unroll crescent rolls and cut each in half
3. On the thicker end of each crescent dough triangle, place a bit of sauerkraut, some Swiss, and top with a weiner. Roll up each crescent, brush with melted butter, and sprinkle on some caraway seeds. Place on prepared parchment.
4. Bake for 14-20 minutes until golden. Serve with Russian dressing on the side.
package of crescent rolls dough (8 oz)
1/3 cup sauerkraut
16 cocktail weiners
1/3 cup shredded Swiss cheese
2 TBSP melted butter
Caraway seeds
Russian dressing (for dipping)
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment, and spray parchment with cooking spray.
2. Unroll crescent rolls and cut each in half
3. On the thicker end of each crescent dough triangle, place a bit of sauerkraut, some Swiss, and top with a weiner. Roll up each crescent, brush with melted butter, and sprinkle on some caraway seeds. Place on prepared parchment.
4. Bake for 14-20 minutes until golden. Serve with Russian dressing on the side.
Egg Foo Young is a messy-looking dish, but is oh-so-good. The "gravy" is a luscious mushroom sauce that will have you licking the spoon. The savory eggs are surrounded by a halo of crispy, egg-battered tendrils of bean sprouts.
This recipe will serve 2-3.
FOR EGG FOO YOUNG:
Peanut oil
4 oz fresh portobello or shiitake, sliced thin
1 1/2 TBSP soy sauce
1/2 tsp dry vermouth
1 tsp sesame oil
1/4 cup chopped water chestnuts
1/4 cup mung bean sprouts
1/4 cup thinly sliced scallions
kosher salt
freshly ground pepper
3 eggs, beaten frothy
Egg Foo Young gravy (see recipe below)
white rice
black sesame seeds, for garnish
FOR EGG FOO YOUNG GRAVY:
1/4 cup peanut oil (can use coconut oil)
1/4 cup finely chopped white part of scallions
2 oz finely chopped shiitake or portobello mushrooms
1/4 cup flour
2 cups vegetable broth
1/2 tsp soy sauce
kosher salt
freshly ground pepper
1. Heat wok to high. Add oil, scallions,, and mushrooms. Cook until well browned.
2. Sprinkle with flour and cook until flour is golden, about 2 minutes.
3. Whisk in broth and cook until thickened. Add soy sauce, and season with salt and pepper.
1. Heat wok with a couple TBSP of peanut oil over high heat. Add mushroom and cook until mushrooms start to brown. Add 1 TBSP soy sauce and the vermouth, and cook until mushroom are golden. Remove from wok and add 1/2 tsp sesame oil, set aside.
2. Once mushrooms have cooled add water chestnuts, bean sprouts, 2 TBSP scallions, remaining soy sauce and sesame oil, salt and pepper to taste, and toss to mix well.
3. Add mushroom mixture to frothy beaten eggs. Mix well to coat. Clean out wok and add more oil, (about 2 TBSP). immediately ladle about 1/2 cup egg mixture into wok. When bottom sets and becomes a bit golden, flip carefully and cook other side. Transer to wire rack and repeat with remaining egg mixture.
4. Serve over rice, with gravy, and garnish with remaining scallions and sesame seeds.
FOR EGG FOO YOUNG:
Peanut oil
4 oz fresh portobello or shiitake, sliced thin
1 1/2 TBSP soy sauce
1/2 tsp dry vermouth
1 tsp sesame oil
1/4 cup chopped water chestnuts
1/4 cup mung bean sprouts
1/4 cup thinly sliced scallions
kosher salt
freshly ground pepper
3 eggs, beaten frothy
Egg Foo Young gravy (see recipe below)
white rice
black sesame seeds, for garnish
FOR EGG FOO YOUNG GRAVY:
1/4 cup peanut oil (can use coconut oil)
1/4 cup finely chopped white part of scallions
2 oz finely chopped shiitake or portobello mushrooms
1/4 cup flour
2 cups vegetable broth
1/2 tsp soy sauce
kosher salt
freshly ground pepper
1. Heat wok to high. Add oil, scallions,, and mushrooms. Cook until well browned.
2. Sprinkle with flour and cook until flour is golden, about 2 minutes.
3. Whisk in broth and cook until thickened. Add soy sauce, and season with salt and pepper.
1. Heat wok with a couple TBSP of peanut oil over high heat. Add mushroom and cook until mushrooms start to brown. Add 1 TBSP soy sauce and the vermouth, and cook until mushroom are golden. Remove from wok and add 1/2 tsp sesame oil, set aside.
2. Once mushrooms have cooled add water chestnuts, bean sprouts, 2 TBSP scallions, remaining soy sauce and sesame oil, salt and pepper to taste, and toss to mix well.
3. Add mushroom mixture to frothy beaten eggs. Mix well to coat. Clean out wok and add more oil, (about 2 TBSP). immediately ladle about 1/2 cup egg mixture into wok. When bottom sets and becomes a bit golden, flip carefully and cook other side. Transer to wire rack and repeat with remaining egg mixture.
4. Serve over rice, with gravy, and garnish with remaining scallions and sesame seeds.
A sweet spin on a basic lunch sandwich----Maple Apple Grilled Cheese
2 TBSP maple syrup
1/8 tsp apple pie spice
1 1/2 TBSP butter
4 sliced whole-wheat bread
4 oz. extra-sharp cheddar, cut into slices
8 slices Golden Delicious apple (do not substitute----it needs to be a sweet apple), cut into 8 thin slices (about half an apple)
2 slices cooked bacon, chopped
1. Mix maple syrup and apple pie spice. Set aside.
2. Butter one side of each bread slice. Layer cheese and 4 slices of apple on each bread slice with buttered side down. Sprinkle with bacon and drizzle with maple syrup mixture. Top with remaining bread slice with buttered side up.
3. Place sandwiches in large skillet over medium-low heat. Cook 3-4 minutes per side, or until bread is browned and cheese is melted.
1/8 tsp apple pie spice
1 1/2 TBSP butter
4 sliced whole-wheat bread
4 oz. extra-sharp cheddar, cut into slices
8 slices Golden Delicious apple (do not substitute----it needs to be a sweet apple), cut into 8 thin slices (about half an apple)
2 slices cooked bacon, chopped
1. Mix maple syrup and apple pie spice. Set aside.
2. Butter one side of each bread slice. Layer cheese and 4 slices of apple on each bread slice with buttered side down. Sprinkle with bacon and drizzle with maple syrup mixture. Top with remaining bread slice with buttered side up.
3. Place sandwiches in large skillet over medium-low heat. Cook 3-4 minutes per side, or until bread is browned and cheese is melted.
More wonderful sables---those buttery French cookies----this time with Meyer Lemon and Thyme
Rub 1 TBSP grated Meyer lemon zest and 1/2 tsp fresh thyme leaves into 1/3 cup sugar. Beat 11 TBSP high-fat butter until light and whipped, about 2-3 minutes. Add the sugar mixture and beat until incorporated, about 1 minute more. Add 1/2 tsp flaky sea salt and 1 3/4 cups flour; beat until incorporated. Scrape 1/4 of dough onto each of four pieces of plastic wrap. Form int logs, and refrigerate until well chilled. When ready to bake, preheat oven to 325 degrees. Slice each log into 6 cookies, and dip each cookie into 1/4 cup demarara sugar mixed with 1/4 tsp Meyer lemon zest. Place on ungreased cookie sheet, and bake until cookies are firm and undersides are slightly toasted, about 18-21 minutes. Cool on pan for about 90 seconds, then transfer cookies to wire racks to cool completely.
These Candied Citrus Cupcakes are made with an Orange-Vanilla Bean cake and Swiss Meringue Buttercream before being topped with candied citrus. I used navel oranges, but candied citrus is also great with meyer lemons or blood oranges.
FOR CUPCAKES: (MAKES 6 OR 7)
1/2 stick unsalted butter, room temperature
1/2 cup sugar
1 vanilla bean, preferably French Polynesian, halved and scraped (you can put the used pod into your sugar bowl for delicious sugar)
1 1/2 tsp finely grated orange zest
1 egg
3/8 cup heavy cream (preferably NOT ultra-pasteurized)
2 TBSP orange juice
1 1/2 tsp vanilla extract
1 cup flour
1/8 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
1. Preheat oven to 350 degrees and line a muffin tin with paper cupcake liners.
2. In a stand mixer, cream together the butter and sugar until light and fluffy. With mixer running, add zest, vanilla beans, and egg, beating until combined.
3. Combine cream, OJ, and vanilla extract in a small bowl. In another bowl, sift together remaining ingredients. With mixer running, alternate adding the dry ingredients with some of the liquid ingredients------beginning and ending with the dry. (So, about 3 additions of the dry ingredients and two of the liquid). Mix only until just combined.
4. Pour into prepared cups, filling each about 3/4 full. Bake about 25 minutes. Let cool completely before frosting and decorating.
FOR SWISS MERINGUE BUTTERCREAM: (makes enough for several batches of cupcakes)
1 1/8 cups sugar
5 egg whites
4 sticks butter, cut into very small pieces
pinch of salt
1 1/2 tsp vanilla extract
1. In a metal mixer bowl fitted with a candy thermometer, whisk together sugar, salt, and egg whites. Place bowl over a pot of simmering water and, whisking constantly, heat until mixer is 160 degrees.
2. Attach bowl to mixer. Using whisk attachment, whisk until glossy peaks form, about 10-12 minutes. Whisk in butter, just a few pieces at a time, and whisk until all butter is added and mixture is smooth. Whisk in vanilla.
FOR CANDIED CITRUS:
1/2 cup sugar
1/2 cup water
1 navel orange, sliced very thin
1. Bring sugar and water to a boil and then reduce heat and simmer until clear. Add only enough orange slices to fit in one layer, and simmer until clear, about 20-40 minutes. Remove to a glass dish, and repeat with the rest of the orange slices. Pour remaining syrup over top of oranges.
1/2 stick unsalted butter, room temperature
1/2 cup sugar
1 vanilla bean, preferably French Polynesian, halved and scraped (you can put the used pod into your sugar bowl for delicious sugar)
1 1/2 tsp finely grated orange zest
1 egg
3/8 cup heavy cream (preferably NOT ultra-pasteurized)
2 TBSP orange juice
1 1/2 tsp vanilla extract
1 cup flour
1/8 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
1. Preheat oven to 350 degrees and line a muffin tin with paper cupcake liners.
2. In a stand mixer, cream together the butter and sugar until light and fluffy. With mixer running, add zest, vanilla beans, and egg, beating until combined.
3. Combine cream, OJ, and vanilla extract in a small bowl. In another bowl, sift together remaining ingredients. With mixer running, alternate adding the dry ingredients with some of the liquid ingredients------beginning and ending with the dry. (So, about 3 additions of the dry ingredients and two of the liquid). Mix only until just combined.
4. Pour into prepared cups, filling each about 3/4 full. Bake about 25 minutes. Let cool completely before frosting and decorating.
FOR SWISS MERINGUE BUTTERCREAM: (makes enough for several batches of cupcakes)
1 1/8 cups sugar
5 egg whites
4 sticks butter, cut into very small pieces
pinch of salt
1 1/2 tsp vanilla extract
1. In a metal mixer bowl fitted with a candy thermometer, whisk together sugar, salt, and egg whites. Place bowl over a pot of simmering water and, whisking constantly, heat until mixer is 160 degrees.
2. Attach bowl to mixer. Using whisk attachment, whisk until glossy peaks form, about 10-12 minutes. Whisk in butter, just a few pieces at a time, and whisk until all butter is added and mixture is smooth. Whisk in vanilla.
FOR CANDIED CITRUS:
1/2 cup sugar
1/2 cup water
1 navel orange, sliced very thin
1. Bring sugar and water to a boil and then reduce heat and simmer until clear. Add only enough orange slices to fit in one layer, and simmer until clear, about 20-40 minutes. Remove to a glass dish, and repeat with the rest of the orange slices. Pour remaining syrup over top of oranges.
"Cheeseburger Lasagna"? It sounded good, but.....meh.
Not horrible, but not good. It would probably work for kids.
So if you must, here's the link:
https://www.delish.com/cooking/recipe-ideas/recipes/a54996/cheeseburger-lasagna-recipe/
So if you must, here's the link:
https://www.delish.com/cooking/recipe-ideas/recipes/a54996/cheeseburger-lasagna-recipe/
This vegetarian linguini tastes creamy but is very light. It's quick and easy.....and good comfort food in these trying times.
This recipe will serve 3 or 4.
1/2 lb whole wheat linguini
2 TBSP EVOO
6 cloves garlic, sliced
24 oz mushrooms, sliced
1 cup finely chopped shallots
1 TBSP fresh thyme leaves
1 cup dry white wine
1/2 cup sour cream
1/4 cup parmesan
1 TBSP butter
1/2 tsp salt
1/4 tsp pepper
chopped parsley, for garnish
1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta cooking water.
2. While pasta is cooking, heat EVOO over medium heat. Ad garlic and cook about 1 minute, until fragrant. Add mushrooms, shallot, and thyme. I crfease heat to high. Cook until mushrooms have released all their liquid, the liquid has evaporated, and the mushrooms are starting to brown (about 12 minutes).
3. Add the wine to the pan and reduce by half, about 1 minute. Add the rest of the ingredients to the pan (but not the parsley), including the reserved pasta water. Stir to mix and coat pasta. Sprinkle with parsley and serve.
1/2 lb whole wheat linguini
2 TBSP EVOO
6 cloves garlic, sliced
24 oz mushrooms, sliced
1 cup finely chopped shallots
1 TBSP fresh thyme leaves
1 cup dry white wine
1/2 cup sour cream
1/4 cup parmesan
1 TBSP butter
1/2 tsp salt
1/4 tsp pepper
chopped parsley, for garnish
1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta cooking water.
2. While pasta is cooking, heat EVOO over medium heat. Ad garlic and cook about 1 minute, until fragrant. Add mushrooms, shallot, and thyme. I crfease heat to high. Cook until mushrooms have released all their liquid, the liquid has evaporated, and the mushrooms are starting to brown (about 12 minutes).
3. Add the wine to the pan and reduce by half, about 1 minute. Add the rest of the ingredients to the pan (but not the parsley), including the reserved pasta water. Stir to mix and coat pasta. Sprinkle with parsley and serve.
These chicken tenders are OK for a quick-to-make dinner. Gourmet food they are not, but they aren't bad.
1 egg, beaten
12 oz (raw) chicken tenders
3 oz jar real bacon bits
1/2 cup panko
1/2 cup finely grated cheddar
cooking spray
sour cream, for serving.
Mix panko, cheddar, and bacon bits in a plastic bag. Dip chicken tenders in beaten egg, then place in bag and shake bag to coat. Coat a pan with cooking spray, and place coated tenders ujpon it. Bake at 400 degrees for 15-20 minutes until cooked through and crispy.
12 oz (raw) chicken tenders
3 oz jar real bacon bits
1/2 cup panko
1/2 cup finely grated cheddar
cooking spray
sour cream, for serving.
Mix panko, cheddar, and bacon bits in a plastic bag. Dip chicken tenders in beaten egg, then place in bag and shake bag to coat. Coat a pan with cooking spray, and place coated tenders ujpon it. Bake at 400 degrees for 15-20 minutes until cooked through and crispy.
Fresh rosemary adds a subtle herbal undertone to this delicious apple pie with caramel. And my husband thought the crust was so good he kept breaking off pieces to snack on!
FOR THE CRUST:
3 1/2 cups flour
2 1/2 TBSP sugar
1 tsp kosher salt
3/4 cup chilled shortening, cut into small pieces
12 TBSP unsalted butter, cut into small pieces
5 TBSP very cold vodka
5 TBSP very cold water
Whisk dry ingredients together. Using your fingers, rub the shortening and butter into the dry ingredients until incorporated (fat pieces should be about he size of small peas). Sprinkle on vodka and water, and stir until dough comes together. Divide in half, flatten into disks about 1" thick, cover with plastic wrap, and chill about 1 hour.
FOR THE FILLING
2 cups heavy cream (NOT ultra-pasteurized)
8 TBSP unsalted butter
4 large sprigs rosemary
1 2/3 cups sugar
1 cup light corn syrup
1 egg, beaten
2 1/2 lbs tart apples (e.g., Gala)
3 TBSP corn starch
1 tsp kosher salt
Flaky sea salt, for garnish
1. Cook the cream, butter, and rosemary over high heat for 3 minutes. Remove from heat. In a small saucepan combine sugar and corn syrup. Heat over high, WITHOUT STIRRING, until golden, about 7-8 minutes. Remove from heat and add cream mixture to sugar mixture, stirring until caramel dissolves. Let stand at room temperature about 2 hours to infuse flavours.
2. Roll one dough disk into about a 12" circle; fit into pie dish. Brush edge with some of the egg.
3. Combine apples, corn starch, and salt. Mix in 1 cup of the caramel sauce (remove rosemary sprigs before using sauce). Pour into prepared pie dish. Roll out the other dough disk and top pie, crimping edges. Brush top with the beaten egg, and make vents.
4. Bake at 375 for 1 hour until golden. Pour about 1/2 cup of remaining caramel sauce over pie (save remainder of the caramel sauce for another use-----it's great on ice cream) and continue baking another 15 minutes or so, until caramel is slightly set. Remove from oven, sprinkle lightly with sea salt, and cool on a rack.
3 1/2 cups flour
2 1/2 TBSP sugar
1 tsp kosher salt
3/4 cup chilled shortening, cut into small pieces
12 TBSP unsalted butter, cut into small pieces
5 TBSP very cold vodka
5 TBSP very cold water
Whisk dry ingredients together. Using your fingers, rub the shortening and butter into the dry ingredients until incorporated (fat pieces should be about he size of small peas). Sprinkle on vodka and water, and stir until dough comes together. Divide in half, flatten into disks about 1" thick, cover with plastic wrap, and chill about 1 hour.
FOR THE FILLING
2 cups heavy cream (NOT ultra-pasteurized)
8 TBSP unsalted butter
4 large sprigs rosemary
1 2/3 cups sugar
1 cup light corn syrup
1 egg, beaten
2 1/2 lbs tart apples (e.g., Gala)
3 TBSP corn starch
1 tsp kosher salt
Flaky sea salt, for garnish
1. Cook the cream, butter, and rosemary over high heat for 3 minutes. Remove from heat. In a small saucepan combine sugar and corn syrup. Heat over high, WITHOUT STIRRING, until golden, about 7-8 minutes. Remove from heat and add cream mixture to sugar mixture, stirring until caramel dissolves. Let stand at room temperature about 2 hours to infuse flavours.
2. Roll one dough disk into about a 12" circle; fit into pie dish. Brush edge with some of the egg.
3. Combine apples, corn starch, and salt. Mix in 1 cup of the caramel sauce (remove rosemary sprigs before using sauce). Pour into prepared pie dish. Roll out the other dough disk and top pie, crimping edges. Brush top with the beaten egg, and make vents.
4. Bake at 375 for 1 hour until golden. Pour about 1/2 cup of remaining caramel sauce over pie (save remainder of the caramel sauce for another use-----it's great on ice cream) and continue baking another 15 minutes or so, until caramel is slightly set. Remove from oven, sprinkle lightly with sea salt, and cool on a rack.
I've said it before and I'll say it again: ALWAYS buy bone-in rib eye steaks. And then don't throw them on the grill, cook them by the French method in a cast-iron pan on the cook top.
To serve 2 people:
1 1 1/4 lb bone-in rib eye
kosher salt
fresh ground pepper
1 TBSP canola oil
2 TBSP unsalted butter
2 thyme sprigs
2 garlic cloves
1 sprig rosemary
1. Season steak all over with salt and pepper. Let stand at room temp 30 minutes.
2. Heat oil over high heat until shimmery. Add steak and cook until bottom is crusty, about 5 minutes. Turn steak and add butter, garlic, thyme, and rosemary to the skillet. Baste the steak with the butter, garlic, and herbs until medium rare, about 5-7 more minutes. Remove from heat and let stand 10 minutes. Slice away bone, and then slice steak across the grain to serve.
1 1 1/4 lb bone-in rib eye
kosher salt
fresh ground pepper
1 TBSP canola oil
2 TBSP unsalted butter
2 thyme sprigs
2 garlic cloves
1 sprig rosemary
1. Season steak all over with salt and pepper. Let stand at room temp 30 minutes.
2. Heat oil over high heat until shimmery. Add steak and cook until bottom is crusty, about 5 minutes. Turn steak and add butter, garlic, thyme, and rosemary to the skillet. Baste the steak with the butter, garlic, and herbs until medium rare, about 5-7 more minutes. Remove from heat and let stand 10 minutes. Slice away bone, and then slice steak across the grain to serve.
This is a simpler recipe for stuffed mushrooms. And at only 25 calories per mushroom, they are good for either a snack or paired with a salad for a vegetarian dinner.
1 1/2 tsp EVOO
1 1/2 tsp minced fresh garlic
1/4 tsp kosher salt
1/4 tsp pepper
2 TBSP panko
2 TBSP neuchatel cheese
1 TBSP chopped flat leaf parsley
1 1/2 tsp fresh thyme leaves
1 TBSP parmesan
cooking spray
another 1 1/2 TBSP panko
another 1 TBSP parmesan
1. Wash mushrooms. Remove stems, cut the woody part off the stems, and chop stems.
2. Preheat oven to 400 degrees. Coat a jelly roll pan with cooking spray. Arrange mushroom caps cap-side-down on sheet.
3. Heat oil over medium high heat (a non-stick skillet works best). Add mushroom caps and cook, stirring, until lightly brown and any liquid boils away, about 3 minutes. Add garlic, the 2 TBSP panko, salt, and pepper and cook until panko is lightly toasted. Remove from heat and still in parsley, thyme, the 1 TBSP parmesan, and neuchatel; stir until neuchatel is melted.
4. Stuff each mushroom cap with the mixture so that the top of the stuffing is rounded over the cap. Return to prepared baking sheet.
5. Mix together the remaining 1 1/2 TBSP panko and remaining 1 TBSP parmesan. Dip the top of each stuffed mushroom in this mixture and return to baking sheet. Bake for about 20 minutes until stuffing is lightly brown and mushroom caps are soft.
1 1/2 tsp minced fresh garlic
1/4 tsp kosher salt
1/4 tsp pepper
2 TBSP panko
2 TBSP neuchatel cheese
1 TBSP chopped flat leaf parsley
1 1/2 tsp fresh thyme leaves
1 TBSP parmesan
cooking spray
another 1 1/2 TBSP panko
another 1 TBSP parmesan
1. Wash mushrooms. Remove stems, cut the woody part off the stems, and chop stems.
2. Preheat oven to 400 degrees. Coat a jelly roll pan with cooking spray. Arrange mushroom caps cap-side-down on sheet.
3. Heat oil over medium high heat (a non-stick skillet works best). Add mushroom caps and cook, stirring, until lightly brown and any liquid boils away, about 3 minutes. Add garlic, the 2 TBSP panko, salt, and pepper and cook until panko is lightly toasted. Remove from heat and still in parsley, thyme, the 1 TBSP parmesan, and neuchatel; stir until neuchatel is melted.
4. Stuff each mushroom cap with the mixture so that the top of the stuffing is rounded over the cap. Return to prepared baking sheet.
5. Mix together the remaining 1 1/2 TBSP panko and remaining 1 TBSP parmesan. Dip the top of each stuffed mushroom in this mixture and return to baking sheet. Bake for about 20 minutes until stuffing is lightly brown and mushroom caps are soft.
10 minutes of your time is all it takes to put together this yummy and very retro chicken casserole. The flavours will remind you of those old "Polynesian" restaurants that were popular in the 60s and 70s.
1 1/2 tsp canola oil
1 1/2 tsp minced fresh garlic
1 1/2 tsp minced fresh ginger
1/2 of a jalapeno pepper, seeded and minced
3/8 cup vidalia onion, chopped
3/8 tsp kosher salt
1/3 cup light brown sugar
2 1/2 TBSP soy sauce
1 1/2 TBSP ketchup
1 TBSP plain rice vinegar
3/4 cup fresh pineapple, diced
3/4 cup diced red bell pepper
12 oz frozen, fully cooked crispy breaded chicken strips, cut into bite-size pieces
1/4 cups scallions
rice, for serving (I used jasmine)
1. Heat the oil in a medium saucepan over medium-high heat. Add garlic, ginger, and jalapeno and cook until fragrant, about 30 seconds. Add onion and salt and cook until onion becomes tender but not brown, 1-2 minutes. Add brown sugar, soy sauce, ketchup, and vinegar and cook, stirring, until sugar dissolves.
2. Lightly grease a baking dish. Place pineapple and bell pepper in the dish, and pour sauce over. Top with chicken pieces.
3. Bake in preheated 375 degree oven until chicken is a bit crisp on top and sauce is bubbling, about 15-20 minutes. Stir to coat chicken with sauce. Top with scallions and serve with rice.
1 1/2 tsp minced fresh garlic
1 1/2 tsp minced fresh ginger
1/2 of a jalapeno pepper, seeded and minced
3/8 cup vidalia onion, chopped
3/8 tsp kosher salt
1/3 cup light brown sugar
2 1/2 TBSP soy sauce
1 1/2 TBSP ketchup
1 TBSP plain rice vinegar
3/4 cup fresh pineapple, diced
3/4 cup diced red bell pepper
12 oz frozen, fully cooked crispy breaded chicken strips, cut into bite-size pieces
1/4 cups scallions
rice, for serving (I used jasmine)
1. Heat the oil in a medium saucepan over medium-high heat. Add garlic, ginger, and jalapeno and cook until fragrant, about 30 seconds. Add onion and salt and cook until onion becomes tender but not brown, 1-2 minutes. Add brown sugar, soy sauce, ketchup, and vinegar and cook, stirring, until sugar dissolves.
2. Lightly grease a baking dish. Place pineapple and bell pepper in the dish, and pour sauce over. Top with chicken pieces.
3. Bake in preheated 375 degree oven until chicken is a bit crisp on top and sauce is bubbling, about 15-20 minutes. Stir to coat chicken with sauce. Top with scallions and serve with rice.
This fabulous Eggplant Parmesan skips the frying but I guarantee you won't even notice. It clocks in at a mere 318 calories per serving, but still has plenty of cheese!
FOR THE EGGPLANT:
Cooking spray
egg
1 1/2 tsp water
1 cup panko
2 TBSP parmigiano reggiano
1 1-lb eggplant, peeled and cut into 1/2 inch slices
Preheat oven to 375 degrees. Coat a baking pan with cooking spray. Beat together egg and water and plce in a shallow dish. In on another shallow dish, combine panko and the reg-parm. Dip eggplant slices into egg mixture, then into panko mixture, and place on the prepared baking sheet. Bake for about 30-35 minutes, turning once, until golden. Remove from oven and set aside.
FOR THE FILLING:
1/4 cup torn fresh basil
2 TBSP parmigiano reggiano
1/4 tsp crushed red pepper flakes
3/4 tsp minced fresh garlic
1/8 tsp salt
8 oz part-skim ricotta
about 2 TBSP (about half) of a beaten egg (give the rest to your pooch to help his coat!)
Mix ingredients together. Set aside.
PUTTING IT TOGETHER:
12 oz premium pasta sauce
about 1/8 tsp salt
4 oz mozzarella, sliced thin
3/8 cup finely shredded fontina
cooking spray.
Coat a baking dish with cooking spray. Spoon about 1/4 cup pasta sauce into bottom of dish. Top with half of the eggplant and sprinkle with a little salt. Top this with about 3/8 cup of the pasta sauce, then spread half of ricotta filling over that. Place about 1/3 of the mozzarella over the filling, and about 2 TBSP of the fontina. Repeat layers once, ending with about 1/2 cup pasta sauce (you will have cheeses left over). Spray some aluminum foil with cooking spary, and use to cover dish tightly. Bake at 375 for about 35 minutes, then remove foil, top with remaining mozzarella and fontina, and cook about 10 minutes more until cheese has melted. Let stand a few minutes before serving.
Cooking spray
egg
1 1/2 tsp water
1 cup panko
2 TBSP parmigiano reggiano
1 1-lb eggplant, peeled and cut into 1/2 inch slices
Preheat oven to 375 degrees. Coat a baking pan with cooking spray. Beat together egg and water and plce in a shallow dish. In on another shallow dish, combine panko and the reg-parm. Dip eggplant slices into egg mixture, then into panko mixture, and place on the prepared baking sheet. Bake for about 30-35 minutes, turning once, until golden. Remove from oven and set aside.
FOR THE FILLING:
1/4 cup torn fresh basil
2 TBSP parmigiano reggiano
1/4 tsp crushed red pepper flakes
3/4 tsp minced fresh garlic
1/8 tsp salt
8 oz part-skim ricotta
about 2 TBSP (about half) of a beaten egg (give the rest to your pooch to help his coat!)
Mix ingredients together. Set aside.
PUTTING IT TOGETHER:
12 oz premium pasta sauce
about 1/8 tsp salt
4 oz mozzarella, sliced thin
3/8 cup finely shredded fontina
cooking spray.
Coat a baking dish with cooking spray. Spoon about 1/4 cup pasta sauce into bottom of dish. Top with half of the eggplant and sprinkle with a little salt. Top this with about 3/8 cup of the pasta sauce, then spread half of ricotta filling over that. Place about 1/3 of the mozzarella over the filling, and about 2 TBSP of the fontina. Repeat layers once, ending with about 1/2 cup pasta sauce (you will have cheeses left over). Spray some aluminum foil with cooking spary, and use to cover dish tightly. Bake at 375 for about 35 minutes, then remove foil, top with remaining mozzarella and fontina, and cook about 10 minutes more until cheese has melted. Let stand a few minutes before serving.
Garlic, garlic, and more garlic. If you love that bulb as much as we do, these burgers are swoon-worthy.
A little garlic in the burgers, then a creamy, cheesy garlic sauce, then a nice garlicy bruschetta topping------and don't forget to rub the buns with a split clove!
FOR THE BRUSCHETTA
2 Roma tomatoes, seeded and chopped
6 large leaves fresh basil, julienned
1 garlic clove, minced
1 tsp balsamic vinegar
1 1/2 tsp EVOO
kosher salt
freshly ground black pepper
Mix everything together and set aside.
FOR THE SAUCE
1 TBSP butter
1-2 cloves (depending on size) garlic, minced
1 TBSP flour
1/2 cup whole milk
1 oz cream cheese
1/4 cup shredded mozzarella
2 TBSP grated parmesan
Kosher salt
freshly ground black pepper
Melt butter. Add garlic and cook until just fragrant, about 30 seconds to 1 minute. Ad flour and cook, stirring, about 1 - 1/2 minutes. Add milk, stirring, until thickened. Add cheeses and stir until melted. Season to taste, and remove from heat.
FOR BURGERS
1/2 lb ground beef
1 tsp garlic powder
kosher salt
freshly ground pepper
Form beef into 2 patties. Season with garlic powder, salt, and pepper. Light the grill (or heat a cast iron skillet) and grill about 8 minutes, turning once.
PUTTING IT TOGETHER:
Burger buns
1 clove garlic, halved
1 TBSP butter, melted
about 1 cup baby arugula
Brush each half of a bun with melted butter. Grill, buttered side down in a skillet over medium heat until golden, Rub each bun with the cut side of the halved garlic clove. Top each bun with some arugula, a burger, the cheese sauce, and bruschetta.
FOR THE BRUSCHETTA
2 Roma tomatoes, seeded and chopped
6 large leaves fresh basil, julienned
1 garlic clove, minced
1 tsp balsamic vinegar
1 1/2 tsp EVOO
kosher salt
freshly ground black pepper
Mix everything together and set aside.
FOR THE SAUCE
1 TBSP butter
1-2 cloves (depending on size) garlic, minced
1 TBSP flour
1/2 cup whole milk
1 oz cream cheese
1/4 cup shredded mozzarella
2 TBSP grated parmesan
Kosher salt
freshly ground black pepper
Melt butter. Add garlic and cook until just fragrant, about 30 seconds to 1 minute. Ad flour and cook, stirring, about 1 - 1/2 minutes. Add milk, stirring, until thickened. Add cheeses and stir until melted. Season to taste, and remove from heat.
FOR BURGERS
1/2 lb ground beef
1 tsp garlic powder
kosher salt
freshly ground pepper
Form beef into 2 patties. Season with garlic powder, salt, and pepper. Light the grill (or heat a cast iron skillet) and grill about 8 minutes, turning once.
PUTTING IT TOGETHER:
Burger buns
1 clove garlic, halved
1 TBSP butter, melted
about 1 cup baby arugula
Brush each half of a bun with melted butter. Grill, buttered side down in a skillet over medium heat until golden, Rub each bun with the cut side of the halved garlic clove. Top each bun with some arugula, a burger, the cheese sauce, and bruschetta.
If you like Mexican flavours, you will love these easy and cheesy quesadillas.
3/4 lb ground beef
kosher salt
fresh ground pepper
2 small or one large clove(s) garlic, minced
1 onion, choppped
2 tsp taco seasoning
1 1/2 TBSP tomato paste
6 oz canned black beans, rinsed and drained
2 tsp H2O
2 small Haas avocados, cut up
3 TBSP chopped cilantro
3 tsp canola oil
3 large flour tortillas
6 oz sharp cheddar
1 lime, cut up
sour cream, for serving
1. In medium skillet over medium high heat, brown ground beef. Season with salt and pepper. Add garlic and onion and cook until vegetables are soft, about 3 minutes.
2. Reduce heat to low. Add taco seasoning, tomato paste, black beans, and water. Cook for about 3-4 minutes, until heated through. Remove from heat and stir in avocado and cilantro.
3. In a non-stick skillet, heat 1 tsp of the oil. Place a tortilla in the oil, and cover half of it with 1/3 of the cheese and 1/3 of the ground beef mixture. Fold in half and brown on both sides until cheese has melted. Serve with lime wedges and sour cream.
kosher salt
fresh ground pepper
2 small or one large clove(s) garlic, minced
1 onion, choppped
2 tsp taco seasoning
1 1/2 TBSP tomato paste
6 oz canned black beans, rinsed and drained
2 tsp H2O
2 small Haas avocados, cut up
3 TBSP chopped cilantro
3 tsp canola oil
3 large flour tortillas
6 oz sharp cheddar
1 lime, cut up
sour cream, for serving
1. In medium skillet over medium high heat, brown ground beef. Season with salt and pepper. Add garlic and onion and cook until vegetables are soft, about 3 minutes.
2. Reduce heat to low. Add taco seasoning, tomato paste, black beans, and water. Cook for about 3-4 minutes, until heated through. Remove from heat and stir in avocado and cilantro.
3. In a non-stick skillet, heat 1 tsp of the oil. Place a tortilla in the oil, and cover half of it with 1/3 of the cheese and 1/3 of the ground beef mixture. Fold in half and brown on both sides until cheese has melted. Serve with lime wedges and sour cream.
I can be a real sucker for "It seemed like a good idea at the time" recipes off the internet.
Thus I guess it was inevitable that I fell for this mess----"Grilled Cheese Pancakes". I mean really-------I love grilled cheese, and I like pancakes, so what could possibly go wrong?
Well, take a look.
And please note-----these things aren't horrible, they just aren't good.
If you really feel you've gotta do this, you can find the recipe at https://www.delish.com/cooking/recipe-ideas/a28626367/grilled-cheese-pancakes-recipe/
Do you like garlic? Then you'll love these stuffed mushrooms, that are enhanced with nutty gruyere cheese and a bit of dry sherry.
1/2 cup EVOO, plus more for drizzling
20 crimini mushrooms, stemmed, with tender part of stems coarsely chopped
salt and pepper
10 cloves garlic, chopped
1 small shallot, chopped
1/4 cup dry sherry
3 TBSP fresh parsley, chopped
2 TBSP fresh sage, chopped
1 1/4 cups shredded gruyere
1 egg white
1/2 cup panko
1. Preheat oven to 375 degrees. Toss mushroom caps with 2 TBSP of the oil, plus some salt and pepper. Arrange stem-side-down on a baking sheet, and bake until tender, about 25 minutes. Remove from oven and preheat broiler.
2. Put remaining oil in a medium skillet over medium heat. Add garlic, and cook until golden; about 5 minutes. Using a slotted spoon, remove garlic from pan and drain on a paper towel. Add mushroom stems and shallot to pan; cook until shallot is soft, about 3 minutes. Add sherry and cook until evaporated, about 1-2 minutes. Remove from heat and place in food processor along with the parsley, sage,
and egg white. Pulse until coarsely ground. Remove to a bowl and stir in reserved garlic, gruyere and panko. Fill mushroom caps and broil until golden, about 2-3 minutes.
20 crimini mushrooms, stemmed, with tender part of stems coarsely chopped
salt and pepper
10 cloves garlic, chopped
1 small shallot, chopped
1/4 cup dry sherry
3 TBSP fresh parsley, chopped
2 TBSP fresh sage, chopped
1 1/4 cups shredded gruyere
1 egg white
1/2 cup panko
1. Preheat oven to 375 degrees. Toss mushroom caps with 2 TBSP of the oil, plus some salt and pepper. Arrange stem-side-down on a baking sheet, and bake until tender, about 25 minutes. Remove from oven and preheat broiler.
2. Put remaining oil in a medium skillet over medium heat. Add garlic, and cook until golden; about 5 minutes. Using a slotted spoon, remove garlic from pan and drain on a paper towel. Add mushroom stems and shallot to pan; cook until shallot is soft, about 3 minutes. Add sherry and cook until evaporated, about 1-2 minutes. Remove from heat and place in food processor along with the parsley, sage,
and egg white. Pulse until coarsely ground. Remove to a bowl and stir in reserved garlic, gruyere and panko. Fill mushroom caps and broil until golden, about 2-3 minutes.
Apples and cheddar are such a classic combination. So adding apples-----along with some hard cider---to mac and cheese will make you wonder, "Why didn't I think of this before?". I also added a bit of sausage for my meat-loving hubby.
2 TBSP unsalted butter
1 small onion
1/2 lb. bulk pork sausage (or links with casings removed)
2 1/4 tsp minced fresh sage
1/2 cup dry hard cider (use the driest you can find)
1/2 lb red apples, cut into pieces
2 1/2 TBSP flour
8 oz sharp cheddar, grated
1 1/4 cups milk
kosher salt and fresh ground black pepper
1/2 lb lumache
1. Melt butter in a medium saucepan, then add onion and cook until translucent. Add sausage and cook, breaking it aprat with a wooden spoon, until no longer pink, about 5-8 minutes. Add sage and apples and cook about 2 minutes, until apples are just beginning to soften. Add flour and cook, stirring, for 1 minute. Add cider and cook about 1 minute, then add milk and cook, stirring, until thickened. Add 1/2 of the cheese and and cook until cheese is melted. Remove from heat.
2. in large pot of boiling salted water, cook lumache until about half-done (about 5 minutes). Drain and add to cheese mixture, then pour into a baking dish. Top with remaining cheese. Bake at 375 degrees until golden brown and bubbly, about 45 minutes. Let stand a few minutes before serving.
1 small onion
1/2 lb. bulk pork sausage (or links with casings removed)
2 1/4 tsp minced fresh sage
1/2 cup dry hard cider (use the driest you can find)
1/2 lb red apples, cut into pieces
2 1/2 TBSP flour
8 oz sharp cheddar, grated
1 1/4 cups milk
kosher salt and fresh ground black pepper
1/2 lb lumache
1. Melt butter in a medium saucepan, then add onion and cook until translucent. Add sausage and cook, breaking it aprat with a wooden spoon, until no longer pink, about 5-8 minutes. Add sage and apples and cook about 2 minutes, until apples are just beginning to soften. Add flour and cook, stirring, for 1 minute. Add cider and cook about 1 minute, then add milk and cook, stirring, until thickened. Add 1/2 of the cheese and and cook until cheese is melted. Remove from heat.
2. in large pot of boiling salted water, cook lumache until about half-done (about 5 minutes). Drain and add to cheese mixture, then pour into a baking dish. Top with remaining cheese. Bake at 375 degrees until golden brown and bubbly, about 45 minutes. Let stand a few minutes before serving.
If you've ever bought gelato from one of the street-carts in any town in Italy, you know there is nothing else like it on the planet. It is so rich and creamy that there's probably a heart attack in every bite! I've never had anything like it anywhere in the U.S., not even from some of the very fine gelato makers in Maine.
However after long experimentation, I think I've found the right way to make it, Italian-style.
Use the very finest chocolate you can find (I used Ghiradelli), and the highest quality cream. We also like to serve it with Piroulines and biscotti.
8 oz. semi-sweet chocolate squares, coarsely chopped
1/4 very strong brewed coffee
2 cups heavy cream (preferably not ultra-pasteurized)
1 cup half-and-half
1/2 cup sugar
3 TBSP instant coffee granules
4 egg yolks
another 1/4 cup sugar
1. Melt chocolate, then mix in the brewed coffee. Set aside.
2. In a medium saucepan, stir together heavy cream, half-and-half, the 1/2 cup sugar, and the coffee granules. Bring to a boil, and stir until sugar dissolves.
3. With an electric mixer, beat yolks and remaining 1/4 sugar on high until thick and pale. Very gradually add cream mixture, beating constantly with mixer on low. Return to saucepan.
4. Cook carefully over medium heat, stirring constantly, until mixture thickens enough to coat a spoon. Remover from heat, cover and refrigerate until cool.
5. Pour into ice cream freezer and freeze according to manufacturer's directions.
8 oz. semi-sweet chocolate squares, coarsely chopped
1/4 very strong brewed coffee
2 cups heavy cream (preferably not ultra-pasteurized)
1 cup half-and-half
1/2 cup sugar
3 TBSP instant coffee granules
4 egg yolks
another 1/4 cup sugar
1. Melt chocolate, then mix in the brewed coffee. Set aside.
2. In a medium saucepan, stir together heavy cream, half-and-half, the 1/2 cup sugar, and the coffee granules. Bring to a boil, and stir until sugar dissolves.
3. With an electric mixer, beat yolks and remaining 1/4 sugar on high until thick and pale. Very gradually add cream mixture, beating constantly with mixer on low. Return to saucepan.
4. Cook carefully over medium heat, stirring constantly, until mixture thickens enough to coat a spoon. Remover from heat, cover and refrigerate until cool.
5. Pour into ice cream freezer and freeze according to manufacturer's directions.
Seriously folks------it's not French Toast if you just take a piece of bread and glop it in some egg. Real French Toast sits in the egg mixture overnight to completely absorb it, and thus have that wonderful custard-like interior. This Maple-Bourbon French Toast is delicious example of French Toast done right.
And use a baguette, People! After all it's FRENCH toast!
cooking spray
1 cup light brown sugar
6 TBSP butter, melted
1/4 cup real maple syrup
3/4 cup chopped pecans
12 slices of a baguette, about 1" thick
Spray casserole dish with cooking spray. Combine sugar, butter, syrup and pecans; pour into dish, spreading evenly. Top with bread slices.
5 eggs, beaten
1 1/4 cups whole milk
2 TBSP sugar
1 tsp orange zest
1 TBSP orange juice
1/2 tsp cinnamon
1 tsp vanilla
confectioner's sugar, for dusting
1/4 cup pecans
Combine above ingredients except for the confectioner's sugar and pecans and pour over bread. Wrap tightly and refrigerate overnight.
In the morning, preheat oven to 350 degrees. Uncover dish and bake until lightly browned and set, about 35 minutes. Sprinkle with pecans and dust with confectioner's sugar.
Make a sauce by warming the following ingredients:
1 oz bourbon
3/4 cup real maple syrup
1/4 tsp vanilla
Serve alongside for each diner to pour over their serving.
cooking spray
1 cup light brown sugar
6 TBSP butter, melted
1/4 cup real maple syrup
3/4 cup chopped pecans
12 slices of a baguette, about 1" thick
Spray casserole dish with cooking spray. Combine sugar, butter, syrup and pecans; pour into dish, spreading evenly. Top with bread slices.
5 eggs, beaten
1 1/4 cups whole milk
2 TBSP sugar
1 tsp orange zest
1 TBSP orange juice
1/2 tsp cinnamon
1 tsp vanilla
confectioner's sugar, for dusting
1/4 cup pecans
Combine above ingredients except for the confectioner's sugar and pecans and pour over bread. Wrap tightly and refrigerate overnight.
In the morning, preheat oven to 350 degrees. Uncover dish and bake until lightly browned and set, about 35 minutes. Sprinkle with pecans and dust with confectioner's sugar.
Make a sauce by warming the following ingredients:
1 oz bourbon
3/4 cup real maple syrup
1/4 tsp vanilla
Serve alongside for each diner to pour over their serving.
I make a lot of spinach salads, but I've never had one as good as my friend Alessa's. Her dressing is so incredibly good that when she inadvertently left half a jar of it here, my husband and I were hoarding it and discussing strategies in case she asked for it back.
Make some bread to go along with this salad, because you are going to want to sop up the incredible dressing.
Alessa makes this salad to serve a crowd. I've cut down on the salad ingredients (to serve 2 as a main course) but have used her recipe for enough dressing to serve 12 or more. Again, this is an amazing dressing, so is worth making a big batch-----we found ourselves using it for everything.
FOR THE SALAD:
1/4 cup slivered almonds
1 tsp butter
1 container or bag (5-6 oz) spinach
1/3 cup dried cranberries or cranraisins
In a small skillet or saucepan, heat butter and almonds over medium heat until lightly toasted. Cool almonds, then toss with spinach and dried fruit.
FOR THE DRESSING:
2 TBSP toasted sesame seeds
1 TBSP poppy seeds
1/2 cup white sugar
2 tsp minced onion
1/4 tsp sweet paprika
1/4 cup white vinegar
1/4 cup cider vinegar
1/2 veg oil
Whisk ingredients together in a bowl, or shake in a jar. Dress salad with some of the dressing immediately before serving.
Alessa makes this salad to serve a crowd. I've cut down on the salad ingredients (to serve 2 as a main course) but have used her recipe for enough dressing to serve 12 or more. Again, this is an amazing dressing, so is worth making a big batch-----we found ourselves using it for everything.
FOR THE SALAD:
1/4 cup slivered almonds
1 tsp butter
1 container or bag (5-6 oz) spinach
1/3 cup dried cranberries or cranraisins
In a small skillet or saucepan, heat butter and almonds over medium heat until lightly toasted. Cool almonds, then toss with spinach and dried fruit.
FOR THE DRESSING:
2 TBSP toasted sesame seeds
1 TBSP poppy seeds
1/2 cup white sugar
2 tsp minced onion
1/4 tsp sweet paprika
1/4 cup white vinegar
1/4 cup cider vinegar
1/2 veg oil
Whisk ingredients together in a bowl, or shake in a jar. Dress salad with some of the dressing immediately before serving.
A savory "baby"
My faithful readers know that I am a fan of the Dutch Baby, that dreamily creamy thing that is so easy to make and comes out of the oven like a gigantic popover. Though I generally make Dutch Babies for brunch and add a little sugar and fruit, there is no reason not to make one for a light supper.
Forget the sugar and fruit, and instead add some cheese-----I used parmesan. Serve it with a salad, and dinner is ready!
Place rack in middle of oven, and preheat oven to 425F degrees. Combine 1 cup milk, 3/4 cup flour,1/2 tsp salt, and 4 eggs. Place 4 TBSP butter in a 10" cast-iron skillet. Place the skillet in the oven for 3 minutes or so, until butter is melted. Swirl pan to coat evenly with the melted butter, and pour the batter into the pan. Sprinkle with grated parmesan and place in oven. Bake for 17-20 minutes, until puffed and golden. Sprinkle some fresh herbs over the top.
Forget the sugar and fruit, and instead add some cheese-----I used parmesan. Serve it with a salad, and dinner is ready!
Place rack in middle of oven, and preheat oven to 425F degrees. Combine 1 cup milk, 3/4 cup flour,1/2 tsp salt, and 4 eggs. Place 4 TBSP butter in a 10" cast-iron skillet. Place the skillet in the oven for 3 minutes or so, until butter is melted. Swirl pan to coat evenly with the melted butter, and pour the batter into the pan. Sprinkle with grated parmesan and place in oven. Bake for 17-20 minutes, until puffed and golden. Sprinkle some fresh herbs over the top.
I won 1st place at a Maine county fair last fall with this very simple recipe for an apple pie.
My loyal readers know that I like to doctor-up my apple pies as the French do. But I guess this past autumn "simple" was what appealed to the judges.
6-8 apples----I used a variety
1 cup sugar
1 tsp cinnamon
1/3 cup flour
1/4 tsp nutmeg
1/4 cup brown sugar
1 TBSP butter, cut into tiny pieces
2 cups unbleached flour
1 tsp salt
2/3 cup shortening
1/3 cup ice water, or a bit more if needed
Peel and slice apples. Toss in a bowl with next 6 ingredients. Set aside.
Mix flour and salt in a bowl, and cut in shortening. Add water and toss until dough just comes together. Knead 2 or 3 times. Divide dough in half, and roll out one of the halves and line 9" pie plate. Fill with apple mixture. Roll out second half of dough and top pie. Cut a vent on top, and brush crust with water. Bake at 400 degrees for 50 or 60 minutes.
1 cup sugar
1 tsp cinnamon
1/3 cup flour
1/4 tsp nutmeg
1/4 cup brown sugar
1 TBSP butter, cut into tiny pieces
2 cups unbleached flour
1 tsp salt
2/3 cup shortening
1/3 cup ice water, or a bit more if needed
Peel and slice apples. Toss in a bowl with next 6 ingredients. Set aside.
Mix flour and salt in a bowl, and cut in shortening. Add water and toss until dough just comes together. Knead 2 or 3 times. Divide dough in half, and roll out one of the halves and line 9" pie plate. Fill with apple mixture. Roll out second half of dough and top pie. Cut a vent on top, and brush crust with water. Bake at 400 degrees for 50 or 60 minutes.
Ahh, French Bread Pizza. It's not real pizza, and never pretended to be. Is it authentic? Do we care? It really delivers on flavour.
Even Stouffers admits that this "pizza" was likely invented in Ithaca, N.Y. (where my husband went to grad school at Cornell). In 1960 Bob Petrillosa, a/k/a "Hot Truck Bob" started selling hot subs to Cornell students. He used the same bread to make pizzas.
One thing I've learned about making this easy dish is that mayo is essential. Basically it acts like a primer. And if you really want to maximize texture-------you want that soft bite on top and crunch on the bottom-----let your sauced bread sit overnight.
I like making my own sauce----largely because that way I can put butter in it. I mean really------it's French bread, so don't you want some butter?
FOR THE SAUCE
15 oz can whole peeled tomatoes
2 1/2 TBSP unsalted butter
small onion, peeled and cut in half
2 garlic cloves, smashed and peeled
3/8 tsp dry oregano
1/4 tsp SMOKED paprika
1/4 tsp salt
Combine all ingredients in a small sauce pan. Cook over medium heat, uncovered, stirring occasionally and breaking up tomatoes, so that tomatoes break down and flavours marry, about 45 minutes.
FOR PIZZAS
1 day-old baguette
1/4 cup mayo
3/4 cup part-skim mozzarella
1/2 cup aged provolone
Pepperoni
Fresh herbs
1. Cut the baguette in half (crosswise) then cut each section lengthwise, giving you 4 sections. Spread 1 TBSP mayo on each slice, then spread about 3 TBSP sauce on each. Let sit for 10 or 15 minutes so that the sauce starts getting absorbed, before wrapping tightly in plastic wrap and refrigerating overnight.
2. Preheat oven to 450 degrees. Mix cheeses together, then scatter over pizzas. Scatter pepperoni over the pizzas. Place in oven (on a baking sheet) 7 minutes, then reduce heat to 350 and bake 7 minutes more. Don't let the cheese get overly-brown; just gooey. Remove from oven and scatter herbs over pizzas before serving.
One thing I've learned about making this easy dish is that mayo is essential. Basically it acts like a primer. And if you really want to maximize texture-------you want that soft bite on top and crunch on the bottom-----let your sauced bread sit overnight.
I like making my own sauce----largely because that way I can put butter in it. I mean really------it's French bread, so don't you want some butter?
FOR THE SAUCE
15 oz can whole peeled tomatoes
2 1/2 TBSP unsalted butter
small onion, peeled and cut in half
2 garlic cloves, smashed and peeled
3/8 tsp dry oregano
1/4 tsp SMOKED paprika
1/4 tsp salt
Combine all ingredients in a small sauce pan. Cook over medium heat, uncovered, stirring occasionally and breaking up tomatoes, so that tomatoes break down and flavours marry, about 45 minutes.
FOR PIZZAS
1 day-old baguette
1/4 cup mayo
3/4 cup part-skim mozzarella
1/2 cup aged provolone
Pepperoni
Fresh herbs
1. Cut the baguette in half (crosswise) then cut each section lengthwise, giving you 4 sections. Spread 1 TBSP mayo on each slice, then spread about 3 TBSP sauce on each. Let sit for 10 or 15 minutes so that the sauce starts getting absorbed, before wrapping tightly in plastic wrap and refrigerating overnight.
2. Preheat oven to 450 degrees. Mix cheeses together, then scatter over pizzas. Scatter pepperoni over the pizzas. Place in oven (on a baking sheet) 7 minutes, then reduce heat to 350 and bake 7 minutes more. Don't let the cheese get overly-brown; just gooey. Remove from oven and scatter herbs over pizzas before serving.
On the streets of Paris, one can buy Nutella-and-banana crepes that are out of this world. I made them a little more decadent by adding a rum sauce!
For 4 servings you will need:
3 bananas
2 TBSP heavy cream
2 TBSP rum
1 tsp vanilla extract
4 crepes
1 cup Nutella
2 TBSP butter
1/4 cup dark brown sugar
pinch of salt
1/4 cup chopped pecans
1. Heat crepes and spread 1/4 cup Nutella on each. Fold onto each of 4 plates. Slice bananas and set aside.
2. Combine the rum, heavy cream, and vanilla, set aside.
3. Melt butter in a medium skillet. Add brown sugar and salt and cook, stirring constantly, until sugar melts. Carefully stir in cream mixture, taking care that it doesn't spatter. Add bananas and cook about 2 minutes, gently stirring to coat bananas.
4. Place 1/4 of the bananas over each crepe. Pour sauce over each crepe. Sprinkle with pecans.
3 bananas
2 TBSP heavy cream
2 TBSP rum
1 tsp vanilla extract
4 crepes
1 cup Nutella
2 TBSP butter
1/4 cup dark brown sugar
pinch of salt
1/4 cup chopped pecans
1. Heat crepes and spread 1/4 cup Nutella on each. Fold onto each of 4 plates. Slice bananas and set aside.
2. Combine the rum, heavy cream, and vanilla, set aside.
3. Melt butter in a medium skillet. Add brown sugar and salt and cook, stirring constantly, until sugar melts. Carefully stir in cream mixture, taking care that it doesn't spatter. Add bananas and cook about 2 minutes, gently stirring to coat bananas.
4. Place 1/4 of the bananas over each crepe. Pour sauce over each crepe. Sprinkle with pecans.
More little French sables-----Apricot, Rosewater, and Pistachio
Here's another take on that buttery classic french cookie. These were gone before I had a chance to put them in the cookie jar!!!!
11 TBSP high-fat, unsalted butter
1/3 cup sugar
1/2 tsp flaky sea salt
1 3/4 cups flour
2 tsp rosewater
1/3 up finely chopped dried apricots
1/2 cup plus 1 TBSP finely chopped raw pistachos
1/4 cup sanding, decorative, sparkly, or turbinado sugar
1. Using a stand mixer, beat butter on medium until soft and whipped, 2-3 minutes. Add sugar and continue beating until well-incorporated, about 1 minute. Add seas salt, rosewater, apricots, and 1/2 cup pistachios and beat until well combined.
2. Form into 4 logs, about 6 inches each. Wrap each log very tightly in plastic wrap and refrigerate until firm (preferably overnight)
3. Preheat oven to 325 degrees. Mix together turbinado sugar and the last 1 TBSP chopped pistachios.
4. Cut each log into 6 pieces, and dip into sugar mixture. Place each piece on parchment-lined baking sheet.
5. Bake for 18-21 minutes. Let cool on sheets 1-2 minutes, then transfer to racks to let cool completely.
11 TBSP high-fat, unsalted butter
1/3 cup sugar
1/2 tsp flaky sea salt
1 3/4 cups flour
2 tsp rosewater
1/3 up finely chopped dried apricots
1/2 cup plus 1 TBSP finely chopped raw pistachos
1/4 cup sanding, decorative, sparkly, or turbinado sugar
1. Using a stand mixer, beat butter on medium until soft and whipped, 2-3 minutes. Add sugar and continue beating until well-incorporated, about 1 minute. Add seas salt, rosewater, apricots, and 1/2 cup pistachios and beat until well combined.
2. Form into 4 logs, about 6 inches each. Wrap each log very tightly in plastic wrap and refrigerate until firm (preferably overnight)
3. Preheat oven to 325 degrees. Mix together turbinado sugar and the last 1 TBSP chopped pistachios.
4. Cut each log into 6 pieces, and dip into sugar mixture. Place each piece on parchment-lined baking sheet.
5. Bake for 18-21 minutes. Let cool on sheets 1-2 minutes, then transfer to racks to let cool completely.
Maine has the absolute best wild blueberries. I found I had some left over from last summer in the freezer, so made a Blueberry-Cheese Danish for brunch. Perfection! And once again no difficult laminating, since I used that terrific Dufour all-butter puff pastry.
Seriously------if you can't get all-butter puff pastry, don't make this. The Pepperidge Farm stuff, which is oil-based, is awful.
6 oz mascarpone, softened
1 tsp almond extract
2 TBSP honey
1 TBSP lemon zest
1/4 tsp kosher salt
14-oz sheet all-butter puff pastry, such as Dufour
6 oz wild blueberries
1 egg
confectioner's sugar, for dusting
1. Heat oven to 400 degrees. Mix mascarpone, almond extract, honey, zest, and salt. Set aside.
2. Roll puff pastry into a 12" x 12" square. Slice it into 9 (4") squares. Place on a parchment-lined baking sheet. Make an L-shaped cut into each square, making a half-inch border around the L, and leaving dough fully attached at each end of the L. Fold the 1/2 inch border of the dough across to meet that opposite edges of the square, forming a lopsided diamond with a double-thick 1/2-inch border along two sides.
3. Spoon some of the mascarpone mixture into the center of each diamond. Top with some of the blueberries. Beat the egg with a tsp of water, and brush edges of pastry with the egg wash.
4. Bake for 20-25 minutes. Dust with confectioner's sugar.
6 oz mascarpone, softened
1 tsp almond extract
2 TBSP honey
1 TBSP lemon zest
1/4 tsp kosher salt
14-oz sheet all-butter puff pastry, such as Dufour
6 oz wild blueberries
1 egg
confectioner's sugar, for dusting
1. Heat oven to 400 degrees. Mix mascarpone, almond extract, honey, zest, and salt. Set aside.
2. Roll puff pastry into a 12" x 12" square. Slice it into 9 (4") squares. Place on a parchment-lined baking sheet. Make an L-shaped cut into each square, making a half-inch border around the L, and leaving dough fully attached at each end of the L. Fold the 1/2 inch border of the dough across to meet that opposite edges of the square, forming a lopsided diamond with a double-thick 1/2-inch border along two sides.
3. Spoon some of the mascarpone mixture into the center of each diamond. Top with some of the blueberries. Beat the egg with a tsp of water, and brush edges of pastry with the egg wash.
4. Bake for 20-25 minutes. Dust with confectioner's sugar.
Crab Cakes with Lemon Butter are a perfect supper.
This was one of Steve Mccusker's favourite lunches (not that I personally ever made them for him----I'm talking here about when we'd go to restaurants). But at some point he became sensitive to them; and I've now heard many other people have this issue.
I still am fine with crab, and my husband and I love them.......in moderation.
My crab cakes use almost zero "filler"-----they are pure crab (with a bit of red and green pepper and onion diced very tiny). So they need to be handled gently because they will fall apart otherwise. But you can do that! It's the difference between real crab cakes and hockey-pucks.
My lemon sauce contains half a lemon, a bit of shallot, peppercorns, and white wine.
Use the Contact Form for this fabulous recipe!
I still am fine with crab, and my husband and I love them.......in moderation.
My crab cakes use almost zero "filler"-----they are pure crab (with a bit of red and green pepper and onion diced very tiny). So they need to be handled gently because they will fall apart otherwise. But you can do that! It's the difference between real crab cakes and hockey-pucks.
My lemon sauce contains half a lemon, a bit of shallot, peppercorns, and white wine.
Use the Contact Form for this fabulous recipe!
Oreo cookies for adults. These yummy little beauties are made with good chocolate, and the filling is white chocolate ganache.
Do you know that Nabisco's Oreos have a filling made of shortening and sugar? Yuck....shortening?
But if you like the concept of chocolate wafers embracing a white filling, these are for you. They are rich and wonderful.
For the filling:
12 oz (3 bars of Ghiradelli) white chocolate
1/2 cup heavy cream (not ultra-pasteurized)
Chop chocolate in a food processor. Bring cream just to a boil, and pour over chocolate. Stir until smooth. Set aside to cool to room temperature (briefly refrigerate if the weather is warm.......you want the filling pliable but not at all runny).
For the wafers:
1 3/4 cups plus 1 1/2 TBSP flour
1 cup plus 1 1/2 TBSP unsweetened cocoa (not Dutch-processed)
1/2 tsp baking soda
2 tsp kosher salt
2 sticks unsalted butter, room temperature
3/4 cup plus 1 TBSP sugar
1. Mix dry ingredients together.
2. Cream butter and sugar together. Gradually add dry ingredient mixture to form a good cookie dough. Wrap in plastic wrap and refrigerate about 1 hour.
3. Roll out dough, and using a 2 1/4" cookie cutter, cut wafers and place on parchment-lines baking sheets.
4. Bake at 325 degrees for 10 minutes. Cool thoroughly.
5. Place some of the filling on half of the wafers (I find this is easiest using a pastry bag with no tip) then top with another wafer.
But if you like the concept of chocolate wafers embracing a white filling, these are for you. They are rich and wonderful.
For the filling:
12 oz (3 bars of Ghiradelli) white chocolate
1/2 cup heavy cream (not ultra-pasteurized)
Chop chocolate in a food processor. Bring cream just to a boil, and pour over chocolate. Stir until smooth. Set aside to cool to room temperature (briefly refrigerate if the weather is warm.......you want the filling pliable but not at all runny).
For the wafers:
1 3/4 cups plus 1 1/2 TBSP flour
1 cup plus 1 1/2 TBSP unsweetened cocoa (not Dutch-processed)
1/2 tsp baking soda
2 tsp kosher salt
2 sticks unsalted butter, room temperature
3/4 cup plus 1 TBSP sugar
1. Mix dry ingredients together.
2. Cream butter and sugar together. Gradually add dry ingredient mixture to form a good cookie dough. Wrap in plastic wrap and refrigerate about 1 hour.
3. Roll out dough, and using a 2 1/4" cookie cutter, cut wafers and place on parchment-lines baking sheets.
4. Bake at 325 degrees for 10 minutes. Cool thoroughly.
5. Place some of the filling on half of the wafers (I find this is easiest using a pastry bag with no tip) then top with another wafer.
Leftover turkey and cranberry sauce? Make Bao Buns!
I ramped up the Asian taste of these by making a quick pickle-------simply boil together 1/2 cup unseasoned rice vinegar, 1 1/2 tsp sugar, and 1 tsp kosher salt. When sugar has dissolved, pour over 1 cup thinly sliced English cucumber. Let sit for 20 minutes, then drain.
For about 1/2 lb leftover sliced turkey, toss the turkey with 1 TBSP plus 3/4 tsp hoisin sauce. Steam the lotus buns according to package directions, then fill with the turkey mixture, pickled cucumber, cranberry sauce, and some sliced scallion.
For about 1/2 lb leftover sliced turkey, toss the turkey with 1 TBSP plus 3/4 tsp hoisin sauce. Steam the lotus buns according to package directions, then fill with the turkey mixture, pickled cucumber, cranberry sauce, and some sliced scallion.
I am so into these recipes from the southern U.S. These bacon burgers with pimento cheese are terrific.....especially paired with my easy homemade buns.
This recipe makes 3, very generously sized burgers.
1/2 lb. ground sirloin
1/2 lb. ground chuck
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 TBSP minced fresh herbs (I used a combination of rosemary, thyme, and parsley)
pimento cheese
cooked bacon
Green leaf lettuce
sliced tomato
Marjorie's easy burger buns
1. Combine first 5 ingredients, gently. Form into 3 burgers. Grill over high heat, about 4 minutes per side.
2. Place on buns (toasted if you like) with the rest of the ingredients. Serve hot.
For Marjorie's easy burger buns:
Cut one of the blobs from a 28 oz package of frozen white bread loaves into 4 pieces. As the dough thaws, form each into a bun shape. Allow to rise until doubled, then brush with a a coat of 1 egg beaten with 1 TBSP water. Sprinkle with sesame seeds, and bake at 400 degrees for 20 minutes.
1/2 lb. ground sirloin
1/2 lb. ground chuck
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 TBSP minced fresh herbs (I used a combination of rosemary, thyme, and parsley)
pimento cheese
cooked bacon
Green leaf lettuce
sliced tomato
Marjorie's easy burger buns
1. Combine first 5 ingredients, gently. Form into 3 burgers. Grill over high heat, about 4 minutes per side.
2. Place on buns (toasted if you like) with the rest of the ingredients. Serve hot.
For Marjorie's easy burger buns:
Cut one of the blobs from a 28 oz package of frozen white bread loaves into 4 pieces. As the dough thaws, form each into a bun shape. Allow to rise until doubled, then brush with a a coat of 1 egg beaten with 1 TBSP water. Sprinkle with sesame seeds, and bake at 400 degrees for 20 minutes.
I love making "boards" for parties. I made this one recently for a holiday party at my house.
I also put caperberries on it, after this picture was taken, to fill in the blank spots.
This board was a HUGE hit with our guests. Here's what's on it:
Capacola
Smoked gouda
Chevre
Stilton
Manchega
Aged cheddar
Dried apricots
Pomegranate seeds
Marcona almonds
Baguette slices
Red grapes
Granny Smith apple slices
Red pear slices
Baby carrots
Honey (with comb)
Pinochine olives
Bittersweet chocolate
This board was a HUGE hit with our guests. Here's what's on it:
Capacola
Smoked gouda
Chevre
Stilton
Manchega
Aged cheddar
Dried apricots
Pomegranate seeds
Marcona almonds
Baguette slices
Red grapes
Granny Smith apple slices
Red pear slices
Baby carrots
Honey (with comb)
Pinochine olives
Bittersweet chocolate
Hedgehog cupcakes march across my kitchen counter.
My husband loves chocolate cake. But with (generally) just two of us in the house, making a cake seems like such a waste of time (and half will go into the garbage, because cake after a few days is no longer very good)
So I make him chocolate cupcakes. And as I've mentioned before, if you are making cupcakes it's not just a matter of cutting down a cake recipe-----baking is chemistry, and you need to use some slightly different ratios for cupcakes (use the Contact Form if you'd like my perfect recipe).
I get bored making plain old cupcakes, so I decorate them-----animals and flowers are my favourite ways to do so. These hedgehogs are easy to make with a smear of Swiss meringue buttercream, then a multi-tip for the "hair". Sliced almonds work for the spines, some chocolate-covered sunflower seeds for the eyes, and a black jellybean for the mouth.
My portfolio of photos and techniques to decorate cupcakes with cute animals and beautiful flowers is available FOR FREE from this web site. Use the Contact Form to get my super-easy ways to make the cutest cupcakes ever!
So I make him chocolate cupcakes. And as I've mentioned before, if you are making cupcakes it's not just a matter of cutting down a cake recipe-----baking is chemistry, and you need to use some slightly different ratios for cupcakes (use the Contact Form if you'd like my perfect recipe).
I get bored making plain old cupcakes, so I decorate them-----animals and flowers are my favourite ways to do so. These hedgehogs are easy to make with a smear of Swiss meringue buttercream, then a multi-tip for the "hair". Sliced almonds work for the spines, some chocolate-covered sunflower seeds for the eyes, and a black jellybean for the mouth.
My portfolio of photos and techniques to decorate cupcakes with cute animals and beautiful flowers is available FOR FREE from this web site. Use the Contact Form to get my super-easy ways to make the cutest cupcakes ever!
It surprises me how many people in the U.S. are not familiar with arborio rice, the building-block of risotto. It has a creamy texture (very unlike regular rice) that takes to other ingredients very easily. Use it as a nice change from pasta.
Risotto is one of my go-to dishes when I'm standing in front of the fridge wondering what to make for dinner. You can put just about anything in it; you just need the pantry-staples of chicken broth, parmesan, and a bit of white wine.
I recently made it with some lobster------and because it was lobster, I changed out the parmesan for mascarpone. I also added a bit of lemon zest. Just look at what a creamy, decadent dish this is.
3 cups chicken stock
1 1/2 TBSP EVOO
2 small shallots, finely chopped
1 clove garlic, minced
1 cup arborio
1/4 cup dry white wine
1/4 cup mascarpone
1/2 lb cooked lobster meat, cut into bite-size pieces
1/4 frozen peas, thawed
1 1/2 TBSP unsalted butter
1/2 tsp lemon zest
1 1/2 tsp fresh lemon juice
2 TBSP chopped fresh sorrel
kosher salt
fresh ground black pepper
1. Bring chicken stock to a boil, then cover and keep warm.
2. In a large saucepan, heat the EVOO over medium heat. Add shallots and cook until just tender. Add garlic and cook about 30 seconds, just until fragrant. Add rice and cook until it becomes a bit translucent. Add wine and cook until almost absorbed, about 1-2 minutes.
3. Add hot stock about 1/2 cup at a time, stirring constantly. Only add the next ladle-full of stock when the prior one is almost completely absorbed. Stir, stir, stir!!!!! Keep at this until the rice is tender and creamy-----this will take about 30 minutes.
4. Add mascarpone and stir until melted. Remove pan from heat.
5. Add the rest of the ingredients, and stir to combine. Enjoy!
1 1/2 TBSP EVOO
2 small shallots, finely chopped
1 clove garlic, minced
1 cup arborio
1/4 cup dry white wine
1/4 cup mascarpone
1/2 lb cooked lobster meat, cut into bite-size pieces
1/4 frozen peas, thawed
1 1/2 TBSP unsalted butter
1/2 tsp lemon zest
1 1/2 tsp fresh lemon juice
2 TBSP chopped fresh sorrel
kosher salt
fresh ground black pepper
1. Bring chicken stock to a boil, then cover and keep warm.
2. In a large saucepan, heat the EVOO over medium heat. Add shallots and cook until just tender. Add garlic and cook about 30 seconds, just until fragrant. Add rice and cook until it becomes a bit translucent. Add wine and cook until almost absorbed, about 1-2 minutes.
3. Add hot stock about 1/2 cup at a time, stirring constantly. Only add the next ladle-full of stock when the prior one is almost completely absorbed. Stir, stir, stir!!!!! Keep at this until the rice is tender and creamy-----this will take about 30 minutes.
4. Add mascarpone and stir until melted. Remove pan from heat.
5. Add the rest of the ingredients, and stir to combine. Enjoy!
Here's another recipe from the U.S. South. These sausage meatballs have an easy apple butter dipping sauce, and are baked not fried so clean up is much easier.
These make a great addition to a brunch buffet (easier to eat than sausage patties) but are substantial enough to be served as a dinner main course, perhaps with some egg noodles on the side. Or spear them with fancy toothpicks and serve as an hor d'oeuvre.
Shred the onion using a box grater over a soup plate, in order to capture the juices.
This recipe is adapted from Southern Living.
1 pound hot ground sausage (e.g. Jimmy Dean's----NOT "Italian" sausage)
1 egg, beaten
1/4 cup shredded apple
1/4 cup parmesan
1/4 cup grated onion
2 tsp finely chopped fresh sage
1/2 cup fine dry breadcrumbs (NOT panko)
cooking spray
Combine first 6 ingredients plus 1/4 cup of the breadcrumbs. Form into about 24 1" balls, and roll balls in remaining breadcrumbs until coated. Spray a mini-muffin tin with cooking spray and place a meatball in each cup. Cook at 400 degrees for about 10 minutes, then flip the meatballs over in their cups (to brown other side) and cook about 10 minutes more.
Meanwhile make dipping sauce:
1/2 cup apple butter
3 TBSP honey mustard (I use the hot kind, i.e. Honeycup brand)
Combine the two ingredients and place in small bowl for dipping.
This recipe is adapted from Southern Living.
1 pound hot ground sausage (e.g. Jimmy Dean's----NOT "Italian" sausage)
1 egg, beaten
1/4 cup shredded apple
1/4 cup parmesan
1/4 cup grated onion
2 tsp finely chopped fresh sage
1/2 cup fine dry breadcrumbs (NOT panko)
cooking spray
Combine first 6 ingredients plus 1/4 cup of the breadcrumbs. Form into about 24 1" balls, and roll balls in remaining breadcrumbs until coated. Spray a mini-muffin tin with cooking spray and place a meatball in each cup. Cook at 400 degrees for about 10 minutes, then flip the meatballs over in their cups (to brown other side) and cook about 10 minutes more.
Meanwhile make dipping sauce:
1/2 cup apple butter
3 TBSP honey mustard (I use the hot kind, i.e. Honeycup brand)
Combine the two ingredients and place in small bowl for dipping.
I make French Onion Soup a few times a year. I prefer it the classic way------which is with sherry. However some people prefer it with non-fortified wine instead. This recipe is quite good, and uses a combination of white and red wines.
This recipe will make about 3 crocks.
3 TBSP unsalted butter
4 (medium size) onions , thinly sliced
3 cloves garlic, minced
3 big sprigs of thyme
1 bay leaf
1/4 tsp pepper
1/2 tsp salt
1/2 cup chardonnay
1/3 cup dry red wine
4 cups beef stock
3 thick slices of crusty bread
1 1/2 cup shredded gruyere
Melt butter in a heavy pot over medium-high heat. Add onions and cook until golden but with no burned spots (lower heat if necessary) about 20-30 minutes. Add garlic, thyme, bay leaf, salt, and pepper and cook about 5 minutes more, adjusting heat so as not to burn. Add wines, and cook about 1 minute. Add beef stock, bring to a boil, and cook until slightly reduced, about 10 minutes.
Preheat broiler. Ladle soup into individual crocks. Place a slice of bread on top of each crock, and place 1/2 cup of cheese atop each slice of bread. Broil about 2-3 minutes until cheese is melted and slightly browning.
3 TBSP unsalted butter
4 (medium size) onions , thinly sliced
3 cloves garlic, minced
3 big sprigs of thyme
1 bay leaf
1/4 tsp pepper
1/2 tsp salt
1/2 cup chardonnay
1/3 cup dry red wine
4 cups beef stock
3 thick slices of crusty bread
1 1/2 cup shredded gruyere
Melt butter in a heavy pot over medium-high heat. Add onions and cook until golden but with no burned spots (lower heat if necessary) about 20-30 minutes. Add garlic, thyme, bay leaf, salt, and pepper and cook about 5 minutes more, adjusting heat so as not to burn. Add wines, and cook about 1 minute. Add beef stock, bring to a boil, and cook until slightly reduced, about 10 minutes.
Preheat broiler. Ladle soup into individual crocks. Place a slice of bread on top of each crock, and place 1/2 cup of cheese atop each slice of bread. Broil about 2-3 minutes until cheese is melted and slightly browning.
I'm such a fan of the cuisine of the U.S. South. One pillar of that Southern breakfast table is biscuits with "sawmill" gravy. This is a thick, creamy gravy studded with sausage (and often bacon too).
The gravy is easy to make, but you really need a good biscuit underneath it. Here's a recipe for that really perfect foundation:
This recipe makes two servings of the gravy, with several extra biscuits for another use------or, you can just increase the gravy to serve 4 to 6:
2 1/2 cups flour (plus a bit more for dusting)
3 1/2 tsp baking powder
1 1/2 tsp kosher salt
1 stick unsalted butter (very cold, and cut into pieces), plus 2 TBSP melted
1 1/2 cups buttermilk
Preheat oven to 425 degrees. Brush pie plate or 9" cake pan with melted butter. Whisk dry ingredients together, then cut in cold butter. Add buttermilk and stir to combine. Roll out to about 1" thick, then, using a 3" cutter, cut out 6 rounds and place in prepared pan. Brush tops with more of the melted butter, and bake for about 25 minutes.
MEANWHILE, MAKE THE GRAVY:
1 slice bacon, finely chopped
4 oz breakfast sausage, crumbled
1/4 cup flour
1 1/2 cups milk
1/4 cup heavy cream
1 1/2 tsp cider vinegar
1/8 tsp cayenne
kosher salt and freshly ground black pepper, to taste
hot sauce, for serving
In a saucepan, cook bacon and sausage until brown. Add flour and cook for about 1 1/2 minutes. Add milk and cream and cook gently until thickened. Add vinegar, salt, pepper, and cayenne. Split bisuits in half and cover one side with gravy; top with the other half of the biscuits. Serve with hot sauce on the side.
2 1/2 cups flour (plus a bit more for dusting)
3 1/2 tsp baking powder
1 1/2 tsp kosher salt
1 stick unsalted butter (very cold, and cut into pieces), plus 2 TBSP melted
1 1/2 cups buttermilk
Preheat oven to 425 degrees. Brush pie plate or 9" cake pan with melted butter. Whisk dry ingredients together, then cut in cold butter. Add buttermilk and stir to combine. Roll out to about 1" thick, then, using a 3" cutter, cut out 6 rounds and place in prepared pan. Brush tops with more of the melted butter, and bake for about 25 minutes.
MEANWHILE, MAKE THE GRAVY:
1 slice bacon, finely chopped
4 oz breakfast sausage, crumbled
1/4 cup flour
1 1/2 cups milk
1/4 cup heavy cream
1 1/2 tsp cider vinegar
1/8 tsp cayenne
kosher salt and freshly ground black pepper, to taste
hot sauce, for serving
In a saucepan, cook bacon and sausage until brown. Add flour and cook for about 1 1/2 minutes. Add milk and cream and cook gently until thickened. Add vinegar, salt, pepper, and cayenne. Split bisuits in half and cover one side with gravy; top with the other half of the biscuits. Serve with hot sauce on the side.
If you've got little kids around as we do here, this is a great way to get some veggies into them. Kids LOVE this soup!
And once again, it's an easy crock-pot recipe....and totally vegetarian.
3 cups vegetable broth
1 1/2 cups tomato juice
1 1/2 TBSP dried basil
1/4 tsp oregano
1/2 tsp salt
1/8 tsp ground pepper
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
about 1/2 cup sliced mushrooms
1 garlic clove, minced
a can diced tomatoes (do not drain; add the whole can)
3/4 cups dry rotini (about 2 1/4 oz)
Parmesan, for serving
Place all ingredients except pasta and cheese in crock pot. Cook on low for 7 hours. Increase heat to high, add pasta, and cook until pasta is tender, about 20 minutes. Serve in soup bowls and pass the cheese.
1 1/2 cups tomato juice
1 1/2 TBSP dried basil
1/4 tsp oregano
1/2 tsp salt
1/8 tsp ground pepper
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
about 1/2 cup sliced mushrooms
1 garlic clove, minced
a can diced tomatoes (do not drain; add the whole can)
3/4 cups dry rotini (about 2 1/4 oz)
Parmesan, for serving
Place all ingredients except pasta and cheese in crock pot. Cook on low for 7 hours. Increase heat to high, add pasta, and cook until pasta is tender, about 20 minutes. Serve in soup bowls and pass the cheese.
This comforting soup is a heart attack in a bowl.....but oh so good. Be sure to use only salt-free chicken broth------the bacon and cheeses add plenty of sodium. Also be sure to use Yukon gold or other waxy potatoes-----these will hold their shape, whereas russets will turn into mashed potatoes.
It's an easy recipe to do in your crock pot.
6 slices bacon
1 onion, chopped
1 32 oz carton zero-sodium chicken broth
1 1-oz packet of Hidden Valley Ranch seasoning/dressing mix
3 Yukon gold type potatoes
1 cup heavy cream
2 TBSP cornstarch
2 TBSP water
8 oz Velveeta, cubed
6 oz shredded cheddar, plus more for garnish
1. Cook bacon until crisp. Crumble the cooked bacon, and place half in crock pot. Set the rest aside for garnish.
2. Remove all but 1 TBSP bacon grease from skillet. Add onions and cook until just tender but not brown. Add to crock pot.
3. Add ranch mix, potatoes, and broth to crock pot. Cover and cook on low for about 6 hours.
4. Mix cornstarch and water together. Add to crock pot, along with heavy cream. Increase heat to high and cook for about 15 minutes, or until thickened.
5. Add cheeses to crock pot, and continue to cook on high another 15 minutes, or until cheeses are melted.
1 onion, chopped
1 32 oz carton zero-sodium chicken broth
1 1-oz packet of Hidden Valley Ranch seasoning/dressing mix
3 Yukon gold type potatoes
1 cup heavy cream
2 TBSP cornstarch
2 TBSP water
8 oz Velveeta, cubed
6 oz shredded cheddar, plus more for garnish
1. Cook bacon until crisp. Crumble the cooked bacon, and place half in crock pot. Set the rest aside for garnish.
2. Remove all but 1 TBSP bacon grease from skillet. Add onions and cook until just tender but not brown. Add to crock pot.
3. Add ranch mix, potatoes, and broth to crock pot. Cover and cook on low for about 6 hours.
4. Mix cornstarch and water together. Add to crock pot, along with heavy cream. Increase heat to high and cook for about 15 minutes, or until thickened.
5. Add cheeses to crock pot, and continue to cook on high another 15 minutes, or until cheeses are melted.
I don't usually make chicken meatballs, because I think they are somewhat tasteless. But that's why God invented buffalo sauce.....
I had a late-day meeting so I started these on the stove early in the day, then finished them in the crock pot. That way I didn't have to think about dinner when I got home. But there is no reason not to simply do them on the stove.
1 lb ground chicken
3/4 cup panko
1 egg, beaten
1/2 tsp onion powder
1/2 tsp garlic powder
2 small scallions, minced
1/2 tsp salt
1/2 tsp pepper
3/4 buffalo wing sauce
Blue cheese dressing, to taste
1. Combine everything except sauce and dressing. Form into 1" balls. Place in a non-stick skillet over medium heat and brown on all sides, about 5 minutes.
2. Place the meatballs in the crock pot, and pour buffalo sauce over, tossing gently to combine. Heat on low for about 2 hours, or until done. Serve with blue cheese dressing for dipping.
1 lb ground chicken
3/4 cup panko
1 egg, beaten
1/2 tsp onion powder
1/2 tsp garlic powder
2 small scallions, minced
1/2 tsp salt
1/2 tsp pepper
3/4 buffalo wing sauce
Blue cheese dressing, to taste
1. Combine everything except sauce and dressing. Form into 1" balls. Place in a non-stick skillet over medium heat and brown on all sides, about 5 minutes.
2. Place the meatballs in the crock pot, and pour buffalo sauce over, tossing gently to combine. Heat on low for about 2 hours, or until done. Serve with blue cheese dressing for dipping.
People seem to be afraid of using a pastry bag. They go to the store and buy cakes with designs, feeling they can't do it themselves. But decorating cakes is so easy to do!! Roses in particular are easy and pretty.
These are plain yellow butter cupcakes with basic buttercream frosting. So they are easy to make, and might otherwise look a bit pedestrian.
So instead I dyed the frosting a lovely pink (using my usual Americolor "Nifty Fifty" gel food colourings, but a tiny bit of plain red colouring from the grocery store would be fine-----just add it slowly and carefully).
Make the buttercream the day before, and immediately use some to make the roses and let them sit overnight in the fridge. The reason for this is because the buttercream needs to be pliable to pipe the roses, but then they are too fragile to transfer to the top of the cupcakes.
I find it easiest to pipe the roses onto a "flower nail", which is available in any kitchen store. I then secure the nail in a potato, though a piece of styrofoam would work:
So instead I dyed the frosting a lovely pink (using my usual Americolor "Nifty Fifty" gel food colourings, but a tiny bit of plain red colouring from the grocery store would be fine-----just add it slowly and carefully).
Make the buttercream the day before, and immediately use some to make the roses and let them sit overnight in the fridge. The reason for this is because the buttercream needs to be pliable to pipe the roses, but then they are too fragile to transfer to the top of the cupcakes.
I find it easiest to pipe the roses onto a "flower nail", which is available in any kitchen store. I then secure the nail in a potato, though a piece of styrofoam would work:
The nail simply raises the working area, so that you aren't bent over the kitchen counter while piping the frosting. If your back is better than mine, you can do this without a flower nail.
You will need parchment paper, as well as two tips for your pastry bag----I use a number 10 for the "bud" of the rose, and a number 103 for the petals.
Make the bud of the rose, the change to the 103 tip and slowly work outward. Easy peasy!
You will need parchment paper, as well as two tips for your pastry bag----I use a number 10 for the "bud" of the rose, and a number 103 for the petals.
Make the bud of the rose, the change to the 103 tip and slowly work outward. Easy peasy!
Traditionally this dish is from Barbados, but we see it a lot in Antigua. It's a sweet potato and coconut "bread" that makes a lovely side dish at brunch.
It's really important to use white sweet potatoes for this. I also only use fresh coconut-----this is also a pain in the butt, so I understand if you don't want to use it. But if you must use the bagged stuff, DON'T use sweetened coconut!
There is no flour in this "bread"------it's the sweet potatoes that hold it together. They should be very well grated, or put through a food processor. However as you can see, I save a bit of the potato and shred it quite coarsely------this forms a great crunchy "crust" on the bread.
This recipe is courtesy of Marilyn Cornelius, who has worked for my family in Antigua for over 40 years:
1 lb white sweet potatoes, finely grated/process (or with some shredded as described above)
1/4 lb finely grated fresh coconut
1 TBSP unsalted butter, very soft
1 tsp allspice
1/2 tsp salt
1 tsp baking powder
1/2 orange juice
1/4 cup lime juice
2 well-beaten eggs
1 1/2 oz raisins
1 1/2 oz finely chopped crystalized ginger
1 1/2 oz candied fruits and peels (sometimes called "glace" or "holiday fruit")
3 TBSP dark rum
Mix together everything except rum. Pour into a greased loaf pan and bake at 350 degrees for 1 hour or until a cake tester comes out clean. Pour rum over loaf as soon as it comes out of the oven, to allow it to soak in.
There is no flour in this "bread"------it's the sweet potatoes that hold it together. They should be very well grated, or put through a food processor. However as you can see, I save a bit of the potato and shred it quite coarsely------this forms a great crunchy "crust" on the bread.
This recipe is courtesy of Marilyn Cornelius, who has worked for my family in Antigua for over 40 years:
1 lb white sweet potatoes, finely grated/process (or with some shredded as described above)
1/4 lb finely grated fresh coconut
1 TBSP unsalted butter, very soft
1 tsp allspice
1/2 tsp salt
1 tsp baking powder
1/2 orange juice
1/4 cup lime juice
2 well-beaten eggs
1 1/2 oz raisins
1 1/2 oz finely chopped crystalized ginger
1 1/2 oz candied fruits and peels (sometimes called "glace" or "holiday fruit")
3 TBSP dark rum
Mix together everything except rum. Pour into a greased loaf pan and bake at 350 degrees for 1 hour or until a cake tester comes out clean. Pour rum over loaf as soon as it comes out of the oven, to allow it to soak in.
In the U.S. South, Coca-Cola is often used with slow-cooked meats. This is how the restaurant chain "Chili's" cooks their baby back ribs.
It's an easy recipe, it just takes some time in a slow oven. But you can get your Chili's baby-backs for half the price you'd pay at the restaurant. And if you cook them in foil, there will be no clean up!
1/2 cup dark brown sugar
2 tsp kosher salt
1 1/4 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne
1 rack baby backs
1/2 cup Coca-Cola (regular Coke, not no sugar)
2/ cups ketchup
2 TBSP water
1 TBSP plus 1 tsp molasses
1 TBSP white vinegar
1 tsp yellow mustard
1/8 tsp Liquid Smoke
1. Stir together first 7 ingredients (through cayenne). Rub 3 TBSP of this mixture all over ribs (both sides). Place ribs on a double thickness of foil (or use heavy-duty foil). pour Coke over ribs. Wrap very securely. Put the foil package on a baking sheet and place in a very slow (275 degree oven) for 2 1/2 hours.
2. Meanwhile, make sauce: Stir remaining ingredients together in a small saucepan. Bring to a boil, then reduce to a light simmer. Cover, and cook about 10 minutes, until slightly thickened.
3. Remove ribs from foil. Line another baking sheet with foil, and put the ribs on it, meaty-side-down. Preheat broiler. Brush ribs with sauce. Broil for about 2 minutes. Flip ribs, brush the meaty side with sauce, and broil that side for about two minutes. Serve with the extra sauce on the side.
2 tsp kosher salt
1 1/4 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne
1 rack baby backs
1/2 cup Coca-Cola (regular Coke, not no sugar)
2/ cups ketchup
2 TBSP water
1 TBSP plus 1 tsp molasses
1 TBSP white vinegar
1 tsp yellow mustard
1/8 tsp Liquid Smoke
1. Stir together first 7 ingredients (through cayenne). Rub 3 TBSP of this mixture all over ribs (both sides). Place ribs on a double thickness of foil (or use heavy-duty foil). pour Coke over ribs. Wrap very securely. Put the foil package on a baking sheet and place in a very slow (275 degree oven) for 2 1/2 hours.
2. Meanwhile, make sauce: Stir remaining ingredients together in a small saucepan. Bring to a boil, then reduce to a light simmer. Cover, and cook about 10 minutes, until slightly thickened.
3. Remove ribs from foil. Line another baking sheet with foil, and put the ribs on it, meaty-side-down. Preheat broiler. Brush ribs with sauce. Broil for about 2 minutes. Flip ribs, brush the meaty side with sauce, and broil that side for about two minutes. Serve with the extra sauce on the side.
Americans sometimes call this dish "Pasta Fazool", a pronunciation that drives me nuts.
Technically it's Pasta e Fagiole, which literally means "pasta with beans".
But I suppose no matter how you pronounce it, it's a good and very classic dish...a cross between a soup and a stew.
Thick soup? Thin stew?
But just very good.
2 tsp EVOO
1 small onion, chopped
1 or 2 small cloves garlic, minced
1/2 tsp dried thyme
1/4 tsp dried rosemary
2 cups low-sodium chicken broth
3/8 cup elbow macaroni
14.5 oz can canellini beans
14.5 oz can fire-roasted tomatoes, crushed, undrained
1/4 lb ground italian sausage, browned and drained
Parmesan cheese
1. Heat oil over medium heat. Add onion and cook until just tender, 3 minutes or do. Add garlic and cook about 30 seconds.
2. Add thyme, rosemary, and most of broth (about 1 1/2 cups). Add pasta and cook until pasta is nearly done, about 5 minutes
3. In blender, place the last 1/2 cup or so of broth along with half the can of beans. Process until smooth. Add the can of tomatoes and process again until smooth.
4. Pour contents of blender into soup pot. Add the rest of the beans and the sausage. Heat through. Serve with lots of parmesan!
But just very good.
2 tsp EVOO
1 small onion, chopped
1 or 2 small cloves garlic, minced
1/2 tsp dried thyme
1/4 tsp dried rosemary
2 cups low-sodium chicken broth
3/8 cup elbow macaroni
14.5 oz can canellini beans
14.5 oz can fire-roasted tomatoes, crushed, undrained
1/4 lb ground italian sausage, browned and drained
Parmesan cheese
1. Heat oil over medium heat. Add onion and cook until just tender, 3 minutes or do. Add garlic and cook about 30 seconds.
2. Add thyme, rosemary, and most of broth (about 1 1/2 cups). Add pasta and cook until pasta is nearly done, about 5 minutes
3. In blender, place the last 1/2 cup or so of broth along with half the can of beans. Process until smooth. Add the can of tomatoes and process again until smooth.
4. Pour contents of blender into soup pot. Add the rest of the beans and the sausage. Heat through. Serve with lots of parmesan!
Jianbing is a spicy and crunchy street food that one finds in the major cities in China. I decided to try to make it using the pre-prepared crepes that are available in my local supermarket. They were difficult to use for this classic street food----the taste was great but they were very difficult to work with and came out messy because the pre-prepared crepes are too thin to hold together well.
Those pre-prepared crepes were so difficult to work with that I doubled them up----yet they still were nearly impossible to roll. Next time I'll go back to doing this my usual way------just make the crepes myself, which is such an easy process.
Crepes (and risotto) are my go-to meals around here on those occasional nights when I am standing in front of the fridge, wondering what to make for dinner. They are very easy to make with ingredients you almost certainly have on hand, and can be filled with almost anything. Use the Contact Form if you'd like to learn how to make your own!
In the meantime, to make the jianbing (2 servings):
Canola oil
2 homemade crepes or 4 pre-prepared ones
2 eggs, beaten
a small bunch scallions, thinly sliced (about 1/2 cup)
1/2 cup chopped cilantro leaves
1 TBSP black sesame seeds
4 tsp hoisin, divided
4 tsp chili-garlic sauce, divided
3/8 cup kimchi (drained)
3.5-oz package crispy wonton strips (usually sold in the produce department, as salad crisps)
sriracha, for drizzling
1. Heat a griddle pan (preferably non-stick) over medium. Brush with a bit of the oil. Place a crepe in the pan (or stack 2 if using the pre-prepared type). Add half the eggs, spreading to cover crepe. Add half of the scallions, half the sesame seeds, and half the cilantro. Cook until egg is set, about 2 minutes.
2. Flip the crepe(s) and fold up bottom third. Spread this fold with half the hoisin, half the garlic sauce, half the kimchi, and half the wonton strips. Fold the other third over, and remove from pan. Keep warm while you repeat process with remaining ingredients.
Crepes (and risotto) are my go-to meals around here on those occasional nights when I am standing in front of the fridge, wondering what to make for dinner. They are very easy to make with ingredients you almost certainly have on hand, and can be filled with almost anything. Use the Contact Form if you'd like to learn how to make your own!
In the meantime, to make the jianbing (2 servings):
Canola oil
2 homemade crepes or 4 pre-prepared ones
2 eggs, beaten
a small bunch scallions, thinly sliced (about 1/2 cup)
1/2 cup chopped cilantro leaves
1 TBSP black sesame seeds
4 tsp hoisin, divided
4 tsp chili-garlic sauce, divided
3/8 cup kimchi (drained)
3.5-oz package crispy wonton strips (usually sold in the produce department, as salad crisps)
sriracha, for drizzling
1. Heat a griddle pan (preferably non-stick) over medium. Brush with a bit of the oil. Place a crepe in the pan (or stack 2 if using the pre-prepared type). Add half the eggs, spreading to cover crepe. Add half of the scallions, half the sesame seeds, and half the cilantro. Cook until egg is set, about 2 minutes.
2. Flip the crepe(s) and fold up bottom third. Spread this fold with half the hoisin, half the garlic sauce, half the kimchi, and half the wonton strips. Fold the other third over, and remove from pan. Keep warm while you repeat process with remaining ingredients.
Classic Veal Piccata is an elegant yet simple weeknight dish
1 lb veal scallops, either very thinly sliced or pounded to 1/4" thick
kosher salt
freshly ground black pepper
1/2 cup flour
2 TBSP unsalted butter, divided
1/4 white wine
1/2 cup plus 2 TBSP chicken stock
1 lemon, thinly sliced
1 1/2 tsp lemon juice
2 TBSP capers
about 1 TBSPO chopped fresh parsley
1. Season veal with salt and pepper, then dredge in flour. Melt 1 TBSP butter with the oil in a skillet over medium-high heat. Cook veal, turning once, until golden, about 3 minutes. Remove to a serving platter and keep warm.
2. Add wine to skillet and deglaze. Add chicken stock, lemon, and lemon juice, and cook until reduced by half, about 3-4 minutes. Add capers, and pour over veal. Garnish with parsley.
kosher salt
freshly ground black pepper
1/2 cup flour
2 TBSP unsalted butter, divided
1/4 white wine
1/2 cup plus 2 TBSP chicken stock
1 lemon, thinly sliced
1 1/2 tsp lemon juice
2 TBSP capers
about 1 TBSPO chopped fresh parsley
1. Season veal with salt and pepper, then dredge in flour. Melt 1 TBSP butter with the oil in a skillet over medium-high heat. Cook veal, turning once, until golden, about 3 minutes. Remove to a serving platter and keep warm.
2. Add wine to skillet and deglaze. Add chicken stock, lemon, and lemon juice, and cook until reduced by half, about 3-4 minutes. Add capers, and pour over veal. Garnish with parsley.
Eat like Downton Abbey (or How To Cook a Custard Garnish)
In Great Britain, particularly in England, it was very common to be served soups with custard "garnishes". In other words, the custard was cooked separately, then placed in the soup plate (never a bowl back then) and the soup spooned around it.
These custards were sometimes served as a main dish, especially during the Lenten season in Catholic households. Sometimes they were cut into fancy shapes. These custard garnishes are never sweetened, but simply seasoned with salt, pepper, nutmeg, and sometimes other common seasonings.
The common cause of custard failure is cooking too long and/or at too high a temperature. The custard should be set in a pan of hot, but not boiling water, and cooked in a very slow oven (250-275 degrees) until just set, about 15-20 minutes.
Feeling nostalgic for England, I recently made these pimento garnishes and served them under a simple tomato soup:
These custards were sometimes served as a main dish, especially during the Lenten season in Catholic households. Sometimes they were cut into fancy shapes. These custard garnishes are never sweetened, but simply seasoned with salt, pepper, nutmeg, and sometimes other common seasonings.
The common cause of custard failure is cooking too long and/or at too high a temperature. The custard should be set in a pan of hot, but not boiling water, and cooked in a very slow oven (250-275 degrees) until just set, about 15-20 minutes.
Feeling nostalgic for England, I recently made these pimento garnishes and served them under a simple tomato soup:
In a food processor, finely chop a 6.5 oz jar of pimentos with 3 TBSP of cold light cream. Beat in 1/2 cup of whole milk alternately with 1 egg beaten with 2 egg yolks. Season with salt, white pepper, and a dash of nutmeg. Turn into 2 buttered baking dishes and cook as directed above.
This classic Chinese salad works well as a main course when you are looking for a lighter meal. Carrots and cucumbers add crunch to the silky texture of the noodles, made with peanut butter and tahini along with rice vinegar. (And thank you once again Valentine for the gorgeous flowers)
If you have a nearby Asian market that sells fresh or frozen Chinese egg noodles, this dish can be made in a flash. The dry egg noodles will of course also work; use about 6 oz. and cook according to package directions.
1 lb fresh (or frozen) Chinese egg noodles
1/4 cup sesame oil
3 1/2 tsp soy sauce
2 TBSP rice vinegar (plain, not seasoned)
2 TSP tahini
1 TBSP sugar
2 TBSP creamy peanut butter
2 1/2 tsp sambal oelek
2 cloves garlic, minced
2 tsp sesame seeds, toasted
2 scallions, thinly sliced
1 small cucumber (such as a pickling cuke), peeled, seeded, and julienned
1 carrot, peeled and julienned
fresh ginger, about 1 1/2 inches by 3/4 inch, peeled and minced
Peanuts, for garnish
Whisk together the sesame oil, soy sauce, vinegar, tahini, sugar, peanut butter, sambal oelek, garlic, ginger, sesame seeds and scallions. Toss with noodles. Add cucumber and carrot and toss again. Garnish with peanuts.
1 lb fresh (or frozen) Chinese egg noodles
1/4 cup sesame oil
3 1/2 tsp soy sauce
2 TBSP rice vinegar (plain, not seasoned)
2 TSP tahini
1 TBSP sugar
2 TBSP creamy peanut butter
2 1/2 tsp sambal oelek
2 cloves garlic, minced
2 tsp sesame seeds, toasted
2 scallions, thinly sliced
1 small cucumber (such as a pickling cuke), peeled, seeded, and julienned
1 carrot, peeled and julienned
fresh ginger, about 1 1/2 inches by 3/4 inch, peeled and minced
Peanuts, for garnish
Whisk together the sesame oil, soy sauce, vinegar, tahini, sugar, peanut butter, sambal oelek, garlic, ginger, sesame seeds and scallions. Toss with noodles. Add cucumber and carrot and toss again. Garnish with peanuts.
Do you like bloody marys? Then these burgers are for you!
1/4 cup ketchup
2 tsp horseradish (prepared-type, from a jar)
2 tsp vodka
1 lb ground sirloin (90% lean)
2 TBSP worcestershire
1 tsp garlic powder
1/2 tsp celery salt
1/2 tsp freshly ground pepper
3/8 tsp kosher salt
whole-grain burger buns
several leaves of romaine
dill pickle "stackers"
cooking spray
1. Combine ketchup, horseradish, and vodka. Set aside.
2. Combine ground beef, garlic powder, celery salt, kosher salt, and pepper. Form into four burgers.
3. Spary a cast iron skillet with cooking spray. Heat over medium-high, and then add burgers to pan. Cook about 3 minutes per side until desired degree of doneness.
4. Coat bun bottoms (hmm, did I just say "bun bottoms"? LOL!!!) with the ketchup mixture. Place a burger on top of that, and then top with lettuce, pickles, and bun-tops.
2 tsp horseradish (prepared-type, from a jar)
2 tsp vodka
1 lb ground sirloin (90% lean)
2 TBSP worcestershire
1 tsp garlic powder
1/2 tsp celery salt
1/2 tsp freshly ground pepper
3/8 tsp kosher salt
whole-grain burger buns
several leaves of romaine
dill pickle "stackers"
cooking spray
1. Combine ketchup, horseradish, and vodka. Set aside.
2. Combine ground beef, garlic powder, celery salt, kosher salt, and pepper. Form into four burgers.
3. Spary a cast iron skillet with cooking spray. Heat over medium-high, and then add burgers to pan. Cook about 3 minutes per side until desired degree of doneness.
4. Coat bun bottoms (hmm, did I just say "bun bottoms"? LOL!!!) with the ketchup mixture. Place a burger on top of that, and then top with lettuce, pickles, and bun-tops.
This cheesy broccoli soup is easy to do in your crock pot-----set it and forget it. It's a real classic, but uses easy-to-find ingredients. And it takes an afternoon in the crock pot; it doesn't need to cook all day.
Each of the three cheeses plays a different role, so be sure to use all three. The Velveeta adds creaminess, the cheddar adds the flavour that one expects, and the parm adds a umami aspect that makes this recipe special.
Cooking spray
4 TBSP butter
1 cup chopped onions
1/2 tsp freshly ground pepper
1/4 tsp salt
1/4 cup flour
12 oz can evaporated milk
32 oz box chicken broth
1 6-oz bag baby broccoli florets
8 oz Velveeta, cubed
6 oz extra sharp cheddar, shredded
4 oz grated parmesan
1. Spray a crock pot with cooking spray. In a medium skillet, melt the butter over medium heat. Add onions, salt, and pepper, and cook, stirring, until onions are tender but not brown, about 3-4 minutes.
2. Add flour and cook, stirring, until flour no longer has a raw taste, about 1-2 minutes. Add milk and whisk until smooth and thickened, about 1-2 minutes. Pour into crock pot, and add broth and the broccoli. Cover and cook on low for 4 1/2 hours.
3. Add the cheeses, stirring until melted.
Cooking spray
4 TBSP butter
1 cup chopped onions
1/2 tsp freshly ground pepper
1/4 tsp salt
1/4 cup flour
12 oz can evaporated milk
32 oz box chicken broth
1 6-oz bag baby broccoli florets
8 oz Velveeta, cubed
6 oz extra sharp cheddar, shredded
4 oz grated parmesan
1. Spray a crock pot with cooking spray. In a medium skillet, melt the butter over medium heat. Add onions, salt, and pepper, and cook, stirring, until onions are tender but not brown, about 3-4 minutes.
2. Add flour and cook, stirring, until flour no longer has a raw taste, about 1-2 minutes. Add milk and whisk until smooth and thickened, about 1-2 minutes. Pour into crock pot, and add broth and the broccoli. Cover and cook on low for 4 1/2 hours.
3. Add the cheeses, stirring until melted.
Here's another boiled dumpling totally different from last week's. This dim sum is beef-based and has a less prominent Chinese flavour. The peanut dipping sauce is absolute perfection, and of course each guest can make their dumplings much more Asian or less so, depending on their preference, by using more or less dipping sauce.
FOR THE DUMPLINGS:
3/4 lb. ground beef
1 1/2 TBSP sugar
1 1/2 TBSP soy sauce
1 TBSP vegetable oil
kosher salt
fresh ground pepper
1 egg white, beaten
square wonton wrappers
Mix together first 5 ingredients (beef through pepper). Refrigerate for about half an hour. Remove from fridge and one at a time, brush edges of wonton wrappers with beaten egg white. Place about 1 TBSP of beef mixture in each wonton wrapper. Bring edges of wrapper together (forming a triangle) then bring two other points of the triangle together (that is, the two points along the long base of the triangle). Place in boiling water for about 3 minutes until firm. Remove with slotted spoon or spider. Serve with peanut sauce.
FOR THE SAUCE:
1/4 cup boiling water
2 TBSP sugar
1 clove garlic, minced
1/2 cup creamy peanut butter
1/4 cup sesame oil
1/4 cup vegetable oil
Pour water over sugar and stir until dissolved. Addthe rest of the ingredients and mix well.
3/4 lb. ground beef
1 1/2 TBSP sugar
1 1/2 TBSP soy sauce
1 TBSP vegetable oil
kosher salt
fresh ground pepper
1 egg white, beaten
square wonton wrappers
Mix together first 5 ingredients (beef through pepper). Refrigerate for about half an hour. Remove from fridge and one at a time, brush edges of wonton wrappers with beaten egg white. Place about 1 TBSP of beef mixture in each wonton wrapper. Bring edges of wrapper together (forming a triangle) then bring two other points of the triangle together (that is, the two points along the long base of the triangle). Place in boiling water for about 3 minutes until firm. Remove with slotted spoon or spider. Serve with peanut sauce.
FOR THE SAUCE:
1/4 cup boiling water
2 TBSP sugar
1 clove garlic, minced
1/2 cup creamy peanut butter
1/4 cup sesame oil
1/4 cup vegetable oil
Pour water over sugar and stir until dissolved. Addthe rest of the ingredients and mix well.
This is another darn good mac & cheese; this one with a tiny bite of poblanos. It of course uses cavatappi, which has such a good mouth-feel as opposed to elbow macaroni.
Mexican crema is ESSENTIAL to this recipe!!!! There are suggestions for substitutes for Mexican crema on the internet, but don't believe them. Mexican crema is a blend of heavy cream, cream cheese, and sour cream; it has a unique flavour. You may also find in your local bodega things like "Guatamalan crema"------I'll admit I don't know much about the differences among those other Latin cremas and the Mexican kind. I only do this recipe with the Mexican crema.
1/2 lb cavatappi
1 cup chopped poblanos
3 TBSP butter
3 TBSP flour
1 tsp kosher salt
2 cups whole milk
4 oz Oaxaca sheese, shredded
3 oz shredded Mexican shredded cheese blend
1/4 cup Mexican crema
1/2 cup panko
3/4 tsp chili powder
1/4 cup chopped cilantro
small fresno chili, thinly sliced
1. Cook cavatappi according to package directions.
2. Melt butter in a large skillet. Add poblanos and cook, stirring occasionally, until tender, about 3 minutes. Add flour and cook until flour is no longer raw, about 1 to 1 1/2 minutes. Add milk and cook until thickened but not boiling. Remove from heat and add cheese, stirring to melt. Stir in cooked cavatappi. Stir in crema. Pour into casserole dish.
3. Mix together panko and chili powder. Spread over top of casserole. Bake at 425 for about 15 minutes until pasta is bubbling and panko is browned.
5. Remove from oven and top with cilantro and fresno chilis.
1/2 lb cavatappi
1 cup chopped poblanos
3 TBSP butter
3 TBSP flour
1 tsp kosher salt
2 cups whole milk
4 oz Oaxaca sheese, shredded
3 oz shredded Mexican shredded cheese blend
1/4 cup Mexican crema
1/2 cup panko
3/4 tsp chili powder
1/4 cup chopped cilantro
small fresno chili, thinly sliced
1. Cook cavatappi according to package directions.
2. Melt butter in a large skillet. Add poblanos and cook, stirring occasionally, until tender, about 3 minutes. Add flour and cook until flour is no longer raw, about 1 to 1 1/2 minutes. Add milk and cook until thickened but not boiling. Remove from heat and add cheese, stirring to melt. Stir in cooked cavatappi. Stir in crema. Pour into casserole dish.
3. Mix together panko and chili powder. Spread over top of casserole. Bake at 425 for about 15 minutes until pasta is bubbling and panko is browned.
5. Remove from oven and top with cilantro and fresno chilis.
Yummy Date Bran Muffins----one of our favourites. You can even make the batter up to several weeks ahead of time, and have piping hot muffins on the table in 20 minutes!
1/2 cup boiling water
1 1/4 tsp baking soda
1/4 cup shortening
1/2 cup sugar
1 beaten egg
1/2 cup chopped dates
1/4 tsp salt
1 cup All Bran cereal
1/2 cup 40% Bran flakes
1 1/4 cups flour
1 cup buttermilk
1. Dissolve baking soda in boiling water. Cool.
2. Cream shortening and sugar.Add eggs, dates, salt. Add the rest of the ingredients and mix well. Add baking soda/water mixture, and beat thoroughly.
3. Put batter into muffin cups (filling about 2/3 full). Bake at 375 degrees for 20 minutes.
1 1/4 tsp baking soda
1/4 cup shortening
1/2 cup sugar
1 beaten egg
1/2 cup chopped dates
1/4 tsp salt
1 cup All Bran cereal
1/2 cup 40% Bran flakes
1 1/4 cups flour
1 cup buttermilk
1. Dissolve baking soda in boiling water. Cool.
2. Cream shortening and sugar.Add eggs, dates, salt. Add the rest of the ingredients and mix well. Add baking soda/water mixture, and beat thoroughly.
3. Put batter into muffin cups (filling about 2/3 full). Bake at 375 degrees for 20 minutes.
Crispy pancetta, a pear, some feta and some honey-----an easy and wonderful hor d'oeuvre for Friendsgiving.
Makes 12 pieces. Obviously the recipe multiplies very easily.
12 very thin slices pancetta
1 bartlett pear, cored and cut into 12 thin slices
2 oz feta
Fresh ground pepper
honey
thyme sprigs
1. Preheat oven to 450 degrees. Place pancetta on a parchment-lined baking sheet. Bake 8 to 10 minutes until golden. Remove from pan and let cool on paper towels until crispy.
2. Place a slice of pancetta on each slice of pear. Top with the feta and pepper. Drizzle with honey (best to do this step right before serving). Garnish each with a thyme sprig.
12 very thin slices pancetta
1 bartlett pear, cored and cut into 12 thin slices
2 oz feta
Fresh ground pepper
honey
thyme sprigs
1. Preheat oven to 450 degrees. Place pancetta on a parchment-lined baking sheet. Bake 8 to 10 minutes until golden. Remove from pan and let cool on paper towels until crispy.
2. Place a slice of pancetta on each slice of pear. Top with the feta and pepper. Drizzle with honey (best to do this step right before serving). Garnish each with a thyme sprig.
Ahhh, the Dutch Baby; the perfect brunch dish. It's easy to make, and has the consistency of a giant popover. It emerges from the oven puffed and golden, with a deliciously creamy interior.
4 TBSP butter
1 cup milk
2 TBSP sugar
3/4 cup flour
4 eggs
zest of one lemon
blueberries, for serving
2 tsp confectioner's sugar, for serving
lemon curd, for serving
1.Preheat oven to 425 with rack in middle. Place butter in cast iron skillet and place skillet in teh oven for about 3 minutes until butter is melted.
2. In a blender, combine milk, sugar, eggs and lemon zest, blend until smooth. pour batter into buttered skillet. Bake for 17-20 minutes until puffed and golden. Garnish with blueberries and confectioner's sugar, and serve with lemon curd.
1 cup milk
2 TBSP sugar
3/4 cup flour
4 eggs
zest of one lemon
blueberries, for serving
2 tsp confectioner's sugar, for serving
lemon curd, for serving
1.Preheat oven to 425 with rack in middle. Place butter in cast iron skillet and place skillet in teh oven for about 3 minutes until butter is melted.
2. In a blender, combine milk, sugar, eggs and lemon zest, blend until smooth. pour batter into buttered skillet. Bake for 17-20 minutes until puffed and golden. Garnish with blueberries and confectioner's sugar, and serve with lemon curd.
An entire week's worth of sodium and fat, all in one meal. These doctored-up hot dogs might have killed us, but we'd have died happy!
Cheddar cheese---check. Mayo----check. Caramelized onions----check. Bacon----check, check, and CHECK!!!!!
Caramelize the onions in about a TBSP of EVOO over medium heat. This can be done on the grill. The hot dogs are best grilled, and it's easy to toast the rolls on the grill, too. So this can actually be a campfire meal!
Here are the ingredients, for four servings----I dare any one to eat more than one of these!
1 TBSP EVOO (to caramelized the onion)
1 medium or large onion, cut in half then sliced
4 hot dogs
4 potato hot dog rolls
6 TBSP mayo
2 TBSP spicy brown mustard
4 TBSP BBQ sauce
1/2 cup shredded sharp cheddar
6 slices crisply-cooked bacon, crumbled
Here are the ingredients, for four servings----I dare any one to eat more than one of these!
1 TBSP EVOO (to caramelized the onion)
1 medium or large onion, cut in half then sliced
4 hot dogs
4 potato hot dog rolls
6 TBSP mayo
2 TBSP spicy brown mustard
4 TBSP BBQ sauce
1/2 cup shredded sharp cheddar
6 slices crisply-cooked bacon, crumbled
This particular dim sum is called Chao Shou. They are boiled, not fried; and if you like spicy hot Chinese dumplings, these are for you!
3/4 lb ground pork
1 1/2 TBSP cornstarch
1 TBSP dry sherry
2" piece of ginger root, peeled and minced
1 TBSP soy sauce
1 1/2 tsp shao xing (Chinese cooking wine)
2 cloves garlic, minced
square wonton wrappers
1 egg, beaten
1/4 cup hong you (red chili oil)
1 TBSP Chinese black vinegar
kosher salt
1. Mix together first 7 ingredients (pork through garlic). Put about a TBSP of the mixture in each wonton wrapper. Brush the edges of the wrapper with egg (i.e., a "frame" of egg around the the edge of the wrapper). Bring two corners together to form a triangle. Then take the two farthest corners fo the triangle and bring them together, pressing to seal.
2. Mix together the hong you and the black vinegar. Set aside.
3. Bring a large pot of water to a boil. Add salt to taste. Boil the wontons until firm and cooked through, about 5-7 minutes. Drain.
4. Place wontons in serving bowl and toss with oil and vinegar mixture. Salt to taste.
1 1/2 TBSP cornstarch
1 TBSP dry sherry
2" piece of ginger root, peeled and minced
1 TBSP soy sauce
1 1/2 tsp shao xing (Chinese cooking wine)
2 cloves garlic, minced
square wonton wrappers
1 egg, beaten
1/4 cup hong you (red chili oil)
1 TBSP Chinese black vinegar
kosher salt
1. Mix together first 7 ingredients (pork through garlic). Put about a TBSP of the mixture in each wonton wrapper. Brush the edges of the wrapper with egg (i.e., a "frame" of egg around the the edge of the wrapper). Bring two corners together to form a triangle. Then take the two farthest corners fo the triangle and bring them together, pressing to seal.
2. Mix together the hong you and the black vinegar. Set aside.
3. Bring a large pot of water to a boil. Add salt to taste. Boil the wontons until firm and cooked through, about 5-7 minutes. Drain.
4. Place wontons in serving bowl and toss with oil and vinegar mixture. Salt to taste.
This huge mess was actually delicious. Whole wheat elbow macaroni is mixed with eggs and carrots and cooked like pancakes. Then vegetables are layered within, and it's baked like lasagna. It's heart-healthy, low sodium, and clocks in at a mere 260 calories per serving.
1 1/2 oz whole wheat elbow macaroni, cooked according to package directions
1 clove garlic, thinly sliced
2 1/2 tsp EVOO, divided
7 oz can diced tomatoes
3/8 tsp kosher salt, divided
1/4 tsp pepper, divided
1/4 tsp Italian seasoning, divided
5 oz crimini mushrooms, sliced
5 oz frozen spinach, thawed
3 eggs
1/2 cup lower-fat mozzarella cheese
3/4 cup finely shredded carrots
1. In a medium skillet, cook garlic in 1/2 tsp of the oil for about 30 seconds. Add the tomatoes, 1/8 tsp of the Italian seasoning, and a pinch each of salt and pepper. Bring to a boil and cook for a few minutes until most of the liquid has evaporated. Transfer to a bowl and set aside.
2. In the same skillet, cook the mushrooms in another 1/2 tsp of the oil until most of the mushroom liquid has evaporated, about 2 1/2 minutes. Add spinach, the rest of the Italian seasoning, and a pinch each of the salt and pepper. Cook until most of the spinach liquid has evaporated.
3. Beat one of the eggs and add 1/3 of the carrots and 1/3 of the macaroni, along with another pinch of salt and pepper. In a non-stick skillet, cook the pancake over medium-low heat until set. GENTLY lift the pancake [that's where I went wrong!] and turn it (flipping it by using a plate and sliding it off the plate would probably work). Cook until lightly golden brown, then remove it to a greased baking sheet. Repeat process 2 more times, for a total of 3 pancakes.
4. Spread the spinach-mushroom mixture over one pancake. Top with 1/3 of the cheese. Top that layer with the 2nd pancake, spread it with the tomato mixture and another 1/3 of the cheese. Top with remaining pancake and top that with remaining cheese.
5. Bake at 375 degrees for about 8-10 minutes, until hot throughout and cheese is melted. Like a lasagna, it should sit a few minutes before cutting into it.
1 clove garlic, thinly sliced
2 1/2 tsp EVOO, divided
7 oz can diced tomatoes
3/8 tsp kosher salt, divided
1/4 tsp pepper, divided
1/4 tsp Italian seasoning, divided
5 oz crimini mushrooms, sliced
5 oz frozen spinach, thawed
3 eggs
1/2 cup lower-fat mozzarella cheese
3/4 cup finely shredded carrots
1. In a medium skillet, cook garlic in 1/2 tsp of the oil for about 30 seconds. Add the tomatoes, 1/8 tsp of the Italian seasoning, and a pinch each of salt and pepper. Bring to a boil and cook for a few minutes until most of the liquid has evaporated. Transfer to a bowl and set aside.
2. In the same skillet, cook the mushrooms in another 1/2 tsp of the oil until most of the mushroom liquid has evaporated, about 2 1/2 minutes. Add spinach, the rest of the Italian seasoning, and a pinch each of the salt and pepper. Cook until most of the spinach liquid has evaporated.
3. Beat one of the eggs and add 1/3 of the carrots and 1/3 of the macaroni, along with another pinch of salt and pepper. In a non-stick skillet, cook the pancake over medium-low heat until set. GENTLY lift the pancake [that's where I went wrong!] and turn it (flipping it by using a plate and sliding it off the plate would probably work). Cook until lightly golden brown, then remove it to a greased baking sheet. Repeat process 2 more times, for a total of 3 pancakes.
4. Spread the spinach-mushroom mixture over one pancake. Top with 1/3 of the cheese. Top that layer with the 2nd pancake, spread it with the tomato mixture and another 1/3 of the cheese. Top with remaining pancake and top that with remaining cheese.
5. Bake at 375 degrees for about 8-10 minutes, until hot throughout and cheese is melted. Like a lasagna, it should sit a few minutes before cutting into it.
"Asian Sloppy Joes"??? These just didn't work for us.
I like sloppy joes.
I like Asian food.
But these? To me, not a great fusion.
But some people really like them, so you can decide for yourself. Find the recipe for "Asian Sloppy Joes" on Delish.com
I like Asian food.
But these? To me, not a great fusion.
But some people really like them, so you can decide for yourself. Find the recipe for "Asian Sloppy Joes" on Delish.com
Lamburgers are not usually my favourite thing. But these were quite good, doctored-up as they are with great Mediterranean ingredients.
3 oz feta
1 tsp fresh oregano, chopped
1 tsp fresh rosemary, chopped
1/4 tsp freshly ground pepper
3/4 lb ground lamb
1 1/2 tsp freshly grated lemon zest
Combine all above ingredients. Form into 2 1" thick patties.
1/4 cup chopped kalamata olive
1 1/2 tsp chopped fresh parsley
1 1 /2 tsp chopped fresh dill
1 TBSP lemon juice
1/8 tsp sugar
1/2 tsp fresh ground pepper
4 1/2 tsp EVOO
Combine all above ingredients in a blender to make a paste.
Poppyseed Kaiser rolls, split
tomato, sliced
red onion, sliced
English cuke, sliced
Romaine lettuce
about 1 1/2 tsp EVOO, brushed onto the cut side of the split rolls
Heat a bbq grill to medium-high. Grill the burgers, turning once, about 10 minutes. Toast the rolls, cut side down, until lightly toasted, about 30-60 seconds. Spread the kalamata olive mixture on each roll. Top with a burger, onion, tomato, suke, and romaine.
1 tsp fresh oregano, chopped
1 tsp fresh rosemary, chopped
1/4 tsp freshly ground pepper
3/4 lb ground lamb
1 1/2 tsp freshly grated lemon zest
Combine all above ingredients. Form into 2 1" thick patties.
1/4 cup chopped kalamata olive
1 1/2 tsp chopped fresh parsley
1 1 /2 tsp chopped fresh dill
1 TBSP lemon juice
1/8 tsp sugar
1/2 tsp fresh ground pepper
4 1/2 tsp EVOO
Combine all above ingredients in a blender to make a paste.
Poppyseed Kaiser rolls, split
tomato, sliced
red onion, sliced
English cuke, sliced
Romaine lettuce
about 1 1/2 tsp EVOO, brushed onto the cut side of the split rolls
Heat a bbq grill to medium-high. Grill the burgers, turning once, about 10 minutes. Toast the rolls, cut side down, until lightly toasted, about 30-60 seconds. Spread the kalamata olive mixture on each roll. Top with a burger, onion, tomato, suke, and romaine.
O.M.G. GOOD does not even BEGIN to cover how amazing these filled doughnuts are. Are they a bit complicated to make? Yes, a bit. But if you break it down into small tasks, they are actually pretty easy to make.
They are just so fluffy and good. The chocolate ganache filling, infused into each doughnut with a pastry bag, is to die for.
The recipe for these amazing filled doughnuts is courtesy of Paul Allam and David McGuinness. They own a bakery, so make 30 at a time. That's about 25 too many for us normal people. However the recipe easily breaks down to make just 6. The leftovers kept well for 2 days.
Find this amazing recipe at https://www.saveur.com/cinnamon-sugar-donuts-chocolate-filling-recipe/
Find this amazing recipe at https://www.saveur.com/cinnamon-sugar-donuts-chocolate-filling-recipe/
BAKED Crab Rangoon? These are pretty good, but crab rangoon they are not. (We did actually shallow-fry the leftovers, and that way they were fabulous)
Try them---they aren't bad. Here's the link: https://www.myrecipes.com/recipe/baked-crab-rangoon
OMG-----this is the way a Tuna Melt needs to be.
Oh, I hate tuna melts, but this one made me into a convert. You NEED decent sourdough bread! You NEED a good tomato!!!!
1/3 cup mayo
2 TBSP lemon juice
1/2 tsp crushed red pepper
2 cans tuna
finely chopped stalk of celery
1/4 finely chopped red onion
2 dill pickles, chopped
2 TBSP finely chopped celery
kosher salt, to taste
fresh ground black pepper, to taste
Slices of sourdough
2 TBSP butter
slices of tomato
at least 8 slices cheddar
1. Mix together first 10 ingredients.
2. Butter sliced sourdough bread on one side. Spoon tuna mixture onto unbuttered side.
3. Top with tomato and cheese. Place on ungreased baking sheet and bake at 400 degrees for about 6 or 7 minutes (longer if necessary) until the bread is lightly toasted (and cheese looks melted).
1/3 cup mayo
2 TBSP lemon juice
1/2 tsp crushed red pepper
2 cans tuna
finely chopped stalk of celery
1/4 finely chopped red onion
2 dill pickles, chopped
2 TBSP finely chopped celery
kosher salt, to taste
fresh ground black pepper, to taste
Slices of sourdough
2 TBSP butter
slices of tomato
at least 8 slices cheddar
1. Mix together first 10 ingredients.
2. Butter sliced sourdough bread on one side. Spoon tuna mixture onto unbuttered side.
3. Top with tomato and cheese. Place on ungreased baking sheet and bake at 400 degrees for about 6 or 7 minutes (longer if necessary) until the bread is lightly toasted (and cheese looks melted).
This is a very decent Sweet & Sour Chicken that is indeed better than take-away. And it's not difficult to make.
This chicken is fried, but lightly. Because it's lightly fried, leftovers work OK in the microwave the next day.
1 beaten egg
2 TBSP corn starch
2 TBSP flour
1/2 lb boneless chicken (your choice of white or dark meat) cut into bite size pieces
1/4 tsp kosher salt
2 cups canola oil
Combine all ingredients except oil. Let stand at room temperature about 10 minutes. Meanwhile, heat the oil in a large cast iron skillet to 350 degrees. When the oil is ready, cook the chicken until done, about 4 or 5 minutes. Remove from oil and drain on paper towels. Throw away the oil, and get out another skillet.
1 TBSPcanola oil
1 clove garlic, smashed then minced
about 1 1/2 tsp minced fresh garlic
1/2 of a medium bell pepper, chopped into bite-size pieces
1/4 cup bite-size pieces of onion
3/8 cup water
1/4 cup bite-size pineapple
3 TBSP pineapple juice (you can use the juice from the container, if you've bought cut-up fresh pineapple)
about 2 1/2 TBSP rice vinegar
2 TBSP sugar
1 TBSP ketchup
Heat oil and saute garlic, ginger, onion, and bell pepper until just a bit soft and the onion and bell pepper still have some bite(don't brown anything) about 2 minutes. Add the rest of the ingredients.
1 1/2 tsp cornstarch
a bit of water
Mix together the cornstarch and water. Add to the sauce in the pan and heat to thicken. Put the fried chicken into the sauce and heat through for a few minutes.
1 beaten egg
2 TBSP corn starch
2 TBSP flour
1/2 lb boneless chicken (your choice of white or dark meat) cut into bite size pieces
1/4 tsp kosher salt
2 cups canola oil
Combine all ingredients except oil. Let stand at room temperature about 10 minutes. Meanwhile, heat the oil in a large cast iron skillet to 350 degrees. When the oil is ready, cook the chicken until done, about 4 or 5 minutes. Remove from oil and drain on paper towels. Throw away the oil, and get out another skillet.
1 TBSPcanola oil
1 clove garlic, smashed then minced
about 1 1/2 tsp minced fresh garlic
1/2 of a medium bell pepper, chopped into bite-size pieces
1/4 cup bite-size pieces of onion
3/8 cup water
1/4 cup bite-size pineapple
3 TBSP pineapple juice (you can use the juice from the container, if you've bought cut-up fresh pineapple)
about 2 1/2 TBSP rice vinegar
2 TBSP sugar
1 TBSP ketchup
Heat oil and saute garlic, ginger, onion, and bell pepper until just a bit soft and the onion and bell pepper still have some bite(don't brown anything) about 2 minutes. Add the rest of the ingredients.
1 1/2 tsp cornstarch
a bit of water
Mix together the cornstarch and water. Add to the sauce in the pan and heat to thicken. Put the fried chicken into the sauce and heat through for a few minutes.
This buttery braided pastry makes a nice appetizer------with prosciutto, asparagus, and boursin it is just the most wonderful combination. And there is a way to avoid doing the labourious process of lamination.
"Lamination" is a technique of repeatedly rolling and folding sheets of dough and cold butter to form hundreds of layers. When they hit the oven, those layers rise into a matrix of flaky pastry. Think about croissants-----laminating is how they get their wonderful texture.
I've always made my own puff pastry, because the Pepperidge Farm brand is just not good. It is made with various oils, not butter. But having to make puff pastry myself meant I didn't make it too often------one has to have a load of time on one's hands. Then one day in Whole Foods I found the French brand Dufour. Hallelujah, it's all butter!!!! This stuff is a wonderful thing to keep on hand (it's sold frozen).
Don't use anything but all-butter pastry for this recipe (whether you make your own or buy it)------the buttery flavour is essential, and you want it to practically shatter with your fork when you bit into it.
1 14-oz sheet all-butter puff pastry
1/4 cup herb Boursin
4 oz thinly sliced prosciutto
3/4 lb asparagus, trimmed
2 TBSP parmesan
kosher salt
fresh ground black pepper
1 egg, beaten with 1 tsp water
1. On parchment paper, roll dough out to a 12" by 16" rectangle. Gently score dough into 3 rectangles, being careful not to cut through dough. Then cut 1" strips on each of the two outer triangles (leaving the center rectangle uncut).
2 Spread boursin on the uncut center triangle. Then arrange prosciutto over the cheese, and top with asparagus spears. Sprinkle spears with the parmesan, salt, and pepper.
3. Alternating sides, fold the cut strips of puff pastry over the filling, criss-crossing them slightly. Brush the dough with the egg wash.
4. Pick up the parchment paper (carefully!) and transfer it, braid and all, to a baking sheet. Bake at 400 degrees for about half an hour.
I've always made my own puff pastry, because the Pepperidge Farm brand is just not good. It is made with various oils, not butter. But having to make puff pastry myself meant I didn't make it too often------one has to have a load of time on one's hands. Then one day in Whole Foods I found the French brand Dufour. Hallelujah, it's all butter!!!! This stuff is a wonderful thing to keep on hand (it's sold frozen).
Don't use anything but all-butter pastry for this recipe (whether you make your own or buy it)------the buttery flavour is essential, and you want it to practically shatter with your fork when you bit into it.
1 14-oz sheet all-butter puff pastry
1/4 cup herb Boursin
4 oz thinly sliced prosciutto
3/4 lb asparagus, trimmed
2 TBSP parmesan
kosher salt
fresh ground black pepper
1 egg, beaten with 1 tsp water
1. On parchment paper, roll dough out to a 12" by 16" rectangle. Gently score dough into 3 rectangles, being careful not to cut through dough. Then cut 1" strips on each of the two outer triangles (leaving the center rectangle uncut).
2 Spread boursin on the uncut center triangle. Then arrange prosciutto over the cheese, and top with asparagus spears. Sprinkle spears with the parmesan, salt, and pepper.
3. Alternating sides, fold the cut strips of puff pastry over the filling, criss-crossing them slightly. Brush the dough with the egg wash.
4. Pick up the parchment paper (carefully!) and transfer it, braid and all, to a baking sheet. Bake at 400 degrees for about half an hour.
More Maine lobster------this one in a dreamy, creamy, mac & cheese. This is mac and cheese for grown-ups!! Use cavatappi for a much better mouth-feel than plain macaroni.
Be sure to use fresh grated cheeses!!!!!
1/2 lb cavatappi
2 TBSP butter
2 TBSP flour
1 1/4 cups whole milk
pinch ground nutneg
kosher salt
freshly ground black pepper
3/4 cup shredded extra-sharp cheddar
1/2 cup shredded fontina
3/8 cup freshly grated parmesan
1/2 lb Maine lobster meat
1/4 cup panko
1 1/2 tsp EVOO
fresh parsley, chopped
1. In boiling, salted water, cook pasta according to package directions. Drain and set aside.
2. Make a roux, and cook for about 2 minutes to get ride of the raw flour flavour. Add milk and at nutmeg, salt, and pepper to taste. Cook until thickened. Add cheeses and stir until melted.
3. Remove sauce from heat and fold in lobster and pasta. Pour into a baking dish.
4. In a small bowl, combine panko and EVOO. Sprinkle over top of casserole. Bake at 375 degrees for about 25 minutes until golden brown and bubbly. Top with parsley and serve.
1/2 lb cavatappi
2 TBSP butter
2 TBSP flour
1 1/4 cups whole milk
pinch ground nutneg
kosher salt
freshly ground black pepper
3/4 cup shredded extra-sharp cheddar
1/2 cup shredded fontina
3/8 cup freshly grated parmesan
1/2 lb Maine lobster meat
1/4 cup panko
1 1/2 tsp EVOO
fresh parsley, chopped
1. In boiling, salted water, cook pasta according to package directions. Drain and set aside.
2. Make a roux, and cook for about 2 minutes to get ride of the raw flour flavour. Add milk and at nutmeg, salt, and pepper to taste. Cook until thickened. Add cheeses and stir until melted.
3. Remove sauce from heat and fold in lobster and pasta. Pour into a baking dish.
4. In a small bowl, combine panko and EVOO. Sprinkle over top of casserole. Bake at 375 degrees for about 25 minutes until golden brown and bubbly. Top with parsley and serve.
If you like General Tso's chicken, you'll also like it with ground beef.......skip the take-out and make this easy dish at home.
1 lb ground beef
1 egg, beaten
4 scallions, thinly sliced and divided
1/2 cup panko
2 cloves garlic, minced
1 tsp freshly grated ginger
1 tsp sesame oil
kosher salt
pinch red pepper flakes
1/4 cup cornstarch
vegetable oil, for frying
1/2 cup chicken broth
1/4 cup soy sauce
2 TBSP hoisin
2 TBSP cider vinegar
1 TBSP honey
2 tsp sesame seeds
1. Combine ground beef, eggs, 2 scallions, panko, garlic, ginger, sesame oil, salt, and pepper. Roll into balls about 1" in diameter. Roll balls in corn starch to coat.
2. Heat vegetable oil (about 1/2 inch) in a skillet over high heat. Add meatballs and sear on all sides, about 3 minutes per side.
3. Remove meatballs from heat and set aside. Drain oil. Add broth, soy sauce, hoisin, vinegar, and honey to skillet over medium heat. Whisk until smooth and add meatballs to sauce. Simmer gently until meatballs are cooked through, about 6 minutes. Place on a serving platter and sprinkle with remaining two scallions and sesame seeds.
1 egg, beaten
4 scallions, thinly sliced and divided
1/2 cup panko
2 cloves garlic, minced
1 tsp freshly grated ginger
1 tsp sesame oil
kosher salt
pinch red pepper flakes
1/4 cup cornstarch
vegetable oil, for frying
1/2 cup chicken broth
1/4 cup soy sauce
2 TBSP hoisin
2 TBSP cider vinegar
1 TBSP honey
2 tsp sesame seeds
1. Combine ground beef, eggs, 2 scallions, panko, garlic, ginger, sesame oil, salt, and pepper. Roll into balls about 1" in diameter. Roll balls in corn starch to coat.
2. Heat vegetable oil (about 1/2 inch) in a skillet over high heat. Add meatballs and sear on all sides, about 3 minutes per side.
3. Remove meatballs from heat and set aside. Drain oil. Add broth, soy sauce, hoisin, vinegar, and honey to skillet over medium heat. Whisk until smooth and add meatballs to sauce. Simmer gently until meatballs are cooked through, about 6 minutes. Place on a serving platter and sprinkle with remaining two scallions and sesame seeds.
Maine lobster (and a few shrimp) star in this fabulous Seafood Salad that also features honeydew melon and a sherry dressing. I just won a First Place prize with this dish at a Maine county fair!!!!!
If you avoid alcohol, this is not a recipe for you-----the sherry in the dressing is essential for the lobster.
MAKE THE DRESSING:
Shake all of the following together in a jar:
3 TBSP sherry
2 TBSP lemon juice
1 TBSP red wine vinegar
1 TBSP EVOO
1/4 tsp dried basil
1/4 tsp celery salt
pinch of cayenne pepper
MAKE THE SALAD:
Combine the following, and chill for about 2 hours:
1 3/4 finely shredded green cabbage
1/4 finely chopped green pepper
about 1/4 cup red onion, thinly sliced
2 TBSP minced fresh parsley
7 oz artichoke hearts (canned is fine, and easiest) quartered
about 1/3 lb cooked Maine lobster meat
the Dressing (recipe above)
PUT IT TOGETHER:
Several large slices of honeydew melon
several large shrimp
watercress sprigs
Place the melon slices on a platter, top with the salad, and garnish with the shrimp and watercress.
MAKE THE DRESSING:
Shake all of the following together in a jar:
3 TBSP sherry
2 TBSP lemon juice
1 TBSP red wine vinegar
1 TBSP EVOO
1/4 tsp dried basil
1/4 tsp celery salt
pinch of cayenne pepper
MAKE THE SALAD:
Combine the following, and chill for about 2 hours:
1 3/4 finely shredded green cabbage
1/4 finely chopped green pepper
about 1/4 cup red onion, thinly sliced
2 TBSP minced fresh parsley
7 oz artichoke hearts (canned is fine, and easiest) quartered
about 1/3 lb cooked Maine lobster meat
the Dressing (recipe above)
PUT IT TOGETHER:
Several large slices of honeydew melon
several large shrimp
watercress sprigs
Place the melon slices on a platter, top with the salad, and garnish with the shrimp and watercress.
These work for a light supper or a luncheon. They are reminiscent of spanakopita, but much easier!!!
10-oz package chopped frozen spinach
1/2 cup crumbled feta
1/4 cup yellow onion, finely chopped
1 TBSP EVOO
1 tsp dill, chopped
1 clove garlic, minced
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
1 egg
1 sheet puff pastry
cooking spray
1. Preheat oven to 400 degrees.
2. In medium bowl, beat egg. Add the rest of the ingredients, except for the puff pastry and cooking spray.
3. Roll out puff pastry sheet to a 12" by 12" rectangle. Cut 2/3 of the pastry into six 4" by 4" squares (discard the other third of the pastry, or save for another use).
4. Spray a 6-cup muffin tin with cooking spray. Fit a square of puff pastry into each cup. Divide filling among the prepared cups. Pinch corners of puff pastry squares together slightly.
5. Bake for 25 minutes, or until golden brown.
1/2 cup crumbled feta
1/4 cup yellow onion, finely chopped
1 TBSP EVOO
1 tsp dill, chopped
1 clove garlic, minced
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
1 egg
1 sheet puff pastry
cooking spray
1. Preheat oven to 400 degrees.
2. In medium bowl, beat egg. Add the rest of the ingredients, except for the puff pastry and cooking spray.
3. Roll out puff pastry sheet to a 12" by 12" rectangle. Cut 2/3 of the pastry into six 4" by 4" squares (discard the other third of the pastry, or save for another use).
4. Spray a 6-cup muffin tin with cooking spray. Fit a square of puff pastry into each cup. Divide filling among the prepared cups. Pinch corners of puff pastry squares together slightly.
5. Bake for 25 minutes, or until golden brown.
This light lemon-ricotta pasta dish does not photograph well. But geez, it's just so dang good that I need to give you this recipe!!
Bucatini is my absolute favourite pasta-----such a good texture as opposed to spaghetti.
1/2 lb. bucatini
1/4 cup EVOO
1/2 cup whole milk ricotta
1/4 cup pecorino, grated
zest of half a lemon
juice from half a lemon
kosher salt
fresh ground pepper
pinch of crushed red pepper
fresh basil, sliced or chopped
1. Cook pasta according to package directions. Drain pasta, but reserve about 1/2 cup cooking water. Return pasta to pot.
2. In a bowl, mix next 7 ingredients (EVOO through red pepper). Add about 1/8 cup cooking water, then add to pasta and toss.
3. Add a bit more pasta water (up to another 1/4 cup) to get the texture of the sauce to your liking. Add fresh basil and toss again.
1/2 lb. bucatini
1/4 cup EVOO
1/2 cup whole milk ricotta
1/4 cup pecorino, grated
zest of half a lemon
juice from half a lemon
kosher salt
fresh ground pepper
pinch of crushed red pepper
fresh basil, sliced or chopped
1. Cook pasta according to package directions. Drain pasta, but reserve about 1/2 cup cooking water. Return pasta to pot.
2. In a bowl, mix next 7 ingredients (EVOO through red pepper). Add about 1/8 cup cooking water, then add to pasta and toss.
3. Add a bit more pasta water (up to another 1/4 cup) to get the texture of the sauce to your liking. Add fresh basil and toss again.
More delicious dim sum: Pork and Kimchi Potstickers
These are better if you let the filling marinate overnight!
MAKE DUMPLING DOUGH:
5 oz flour
1/4 tsp kosher salt
3/8 cup boiling water
Mix the above ingredients until the dough just comes together. Knead on a floured board until smooth. Cover and let sit at room temperature for about half an hour.
MAKE FILLING:
1/4 lb ground pork
1/2 cup kimchi, finely chopped
1 1/2 tsp soy sauce
3/4 tsp grated fresh ginger
3/4 tsp sesame oil
3/4 tsp sugar
3/4 tsp shaoxing wine
small clove garlic, minced
1/2 scallion, minced
1 1/2 tsp corn starch
1 1/2 TBSP vegetable oi.
Combine all above ingredients except oil. Let marinate for 1 hour and up to overnight.
MAKE DIPPING SAUCE:
4 1/2 tsp Chinese black vinegar
1 tsp chili-garlic sauce
1/ tsp soy sauce
1/4 tsp sugar
1/4 tsp sesame oil
Combine above ingredients and set aside for serving.
PUT IT TOGETHER AND COOK:
Divide dough into two balls. Roll a ball of dough into about a 10" circle, about 1/8 inch thick. Using a drinking glass or round cutter, cut out circles of dough. Fill each circle with some filling, pinch to crimp edges. Repeat with remaining dough and filling.
Heat oil in a large fry pan over medium-high heat. Cook pot stickers on one side until brown and crunchy, about 2 minutes. Add 3 TBSP water, cover, and let steam until pork is cooked through, about 3-4 minutes. Serve with dipping sauce on the side.
MAKE DUMPLING DOUGH:
5 oz flour
1/4 tsp kosher salt
3/8 cup boiling water
Mix the above ingredients until the dough just comes together. Knead on a floured board until smooth. Cover and let sit at room temperature for about half an hour.
MAKE FILLING:
1/4 lb ground pork
1/2 cup kimchi, finely chopped
1 1/2 tsp soy sauce
3/4 tsp grated fresh ginger
3/4 tsp sesame oil
3/4 tsp sugar
3/4 tsp shaoxing wine
small clove garlic, minced
1/2 scallion, minced
1 1/2 tsp corn starch
1 1/2 TBSP vegetable oi.
Combine all above ingredients except oil. Let marinate for 1 hour and up to overnight.
MAKE DIPPING SAUCE:
4 1/2 tsp Chinese black vinegar
1 tsp chili-garlic sauce
1/ tsp soy sauce
1/4 tsp sugar
1/4 tsp sesame oil
Combine above ingredients and set aside for serving.
PUT IT TOGETHER AND COOK:
Divide dough into two balls. Roll a ball of dough into about a 10" circle, about 1/8 inch thick. Using a drinking glass or round cutter, cut out circles of dough. Fill each circle with some filling, pinch to crimp edges. Repeat with remaining dough and filling.
Heat oil in a large fry pan over medium-high heat. Cook pot stickers on one side until brown and crunchy, about 2 minutes. Add 3 TBSP water, cover, and let steam until pork is cooked through, about 3-4 minutes. Serve with dipping sauce on the side.
Oh my, this is good-----a BLT salad with an olive vinaigrette (and that wine cork didn't hurt!)
This is just a delicious light dinner. And Greek olives? YUM!!!
FIRST, MAKE THE KALAMATA VINAIGRETTE:
Shake together in a jar: 1/4 cup EVOO, 2 1/2 TBSP finely chopped kalamata olives, 2 TBSP red wine vinegar, 1 TBSP chopped fresh basil, 1 TBSP chopped fresh oregano, 1/4 tsp sugar, 1 garlic clove, minced, and salt and pepper to taste.
THEN, PUT TOGETHER THE SALAD:
Toss 1 cup cherry tomatoes (halved) with 2 TBSP of the vinaigrette. Add salt and pepper to taste. Let stand about 1 hour.
On a platter, place romaine hearts, half a handful of fresh basil, a couple of hard boiled eggs, about 2 ounces of good gorgonzola cheese, and four slices of bacon (crumbled). Add the tomato mixture, and toss. Serve with the additional vinaigrette.
FIRST, MAKE THE KALAMATA VINAIGRETTE:
Shake together in a jar: 1/4 cup EVOO, 2 1/2 TBSP finely chopped kalamata olives, 2 TBSP red wine vinegar, 1 TBSP chopped fresh basil, 1 TBSP chopped fresh oregano, 1/4 tsp sugar, 1 garlic clove, minced, and salt and pepper to taste.
THEN, PUT TOGETHER THE SALAD:
Toss 1 cup cherry tomatoes (halved) with 2 TBSP of the vinaigrette. Add salt and pepper to taste. Let stand about 1 hour.
On a platter, place romaine hearts, half a handful of fresh basil, a couple of hard boiled eggs, about 2 ounces of good gorgonzola cheese, and four slices of bacon (crumbled). Add the tomato mixture, and toss. Serve with the additional vinaigrette.
Another variation on our favourite French cookies-----the buttery, yummy sables, this time with Turkish Coffee and Cacao Nibs
Cacao nibs are actually good for you. I buy mine at Whole Foods.
1. In a small saucepan, simmer 1 cup double-strength brewed coffee with 2 TBSP sugar. Boil until coffee reduces to a thick syrup, about 10 minutes.
2. With an electric mixer on medium, beat 11 TBSP high-fat, unsalted butter (such as Plugra brand) until soft and whipped, about 2-3 minutes. Add 1/3 cup sugar and beat until well-incorporated, about 1 minute. Add 1/2 tsp flaky sea salt and beat until combined. Add 1 3/4 cup flour and 1/2 tsp ground cardamom, and coffee syrup. Beat until combined.
3. Divide dough into 4 sections, and roll each section into a log (about the side of an empty toilet paper cardboard-----in fact for perfectly round cookies you can insert the logs into a toilet paper cardboard). Wrap each log tightly in plastic wrap, and refrigerate until firm and sliceable.
4 Preheat oven to 325 degrees. Arrange racks on upper third and lower third of oven. Slice each log into 6 cookies. Mix a pinch of ground cardamom with 1/2 cup sanding sugar, such as Demerara and coat each side of the cookies with it. Bake until cookies are firm and undersides are lightly toasted, 18-22 minutes, rotating pans halfway through.
5. Let cookies cool on the baking sheets for a minute or two, then transfer to wire racks to let cool completely.
1. In a small saucepan, simmer 1 cup double-strength brewed coffee with 2 TBSP sugar. Boil until coffee reduces to a thick syrup, about 10 minutes.
2. With an electric mixer on medium, beat 11 TBSP high-fat, unsalted butter (such as Plugra brand) until soft and whipped, about 2-3 minutes. Add 1/3 cup sugar and beat until well-incorporated, about 1 minute. Add 1/2 tsp flaky sea salt and beat until combined. Add 1 3/4 cup flour and 1/2 tsp ground cardamom, and coffee syrup. Beat until combined.
3. Divide dough into 4 sections, and roll each section into a log (about the side of an empty toilet paper cardboard-----in fact for perfectly round cookies you can insert the logs into a toilet paper cardboard). Wrap each log tightly in plastic wrap, and refrigerate until firm and sliceable.
4 Preheat oven to 325 degrees. Arrange racks on upper third and lower third of oven. Slice each log into 6 cookies. Mix a pinch of ground cardamom with 1/2 cup sanding sugar, such as Demerara and coat each side of the cookies with it. Bake until cookies are firm and undersides are lightly toasted, 18-22 minutes, rotating pans halfway through.
5. Let cookies cool on the baking sheets for a minute or two, then transfer to wire racks to let cool completely.
Maine's autumn perfection: Deep Dish Cinnamon Apple Pie
This is one of Food & Wine's "40 Best Recipes of the Last 40 Years". The recipe is very fussy------as I was making it I was thinking, "Man, this had better be REALLY good, for all this work".
And oh my goodness, it exceeded my expectations. This is an elegant dessert, with a beautiful presentation. You can find the recipe on this link: https://www.foodandwine.com/recipes/deep-dish-all-american-cinnamon-apple-pie
And oh my goodness, it exceeded my expectations. This is an elegant dessert, with a beautiful presentation. You can find the recipe on this link: https://www.foodandwine.com/recipes/deep-dish-all-american-cinnamon-apple-pie
Even though the frost is claiming the last of the fresh corn, you can still make a nice, creamy corn chowder that's perfect for fall
Using the proper technique, you can achieve "creamy" without a lot of extra fat from cream or whole milk. This soup contains about 250 calories per (1 1/2 cup) serving.
If you like, you can puree it with an immersion blender for a Cream of Corn Soup instead of a chowder.
2 TBSP unsalted butter
1 cup chopped onion
1 cup thinly sliced celery
1/2 cup thinly sliced carrots
2 cloves garlic, minced
1/4 tsp salt
1 TBSP flour
2 cups 1% or 2% milk
1 can reduced-sodium chicken broth
2 bay leaves
2 sprigs fresh thyme
2 cups frozen whole kernel corn
4 slices bacon, cooked and crumbled (for garnish)
black pepper (for garnish)
1. Melt butter in a dutch oven. Add onion, celery, carrots, garlic, and salt. Cook, stirring, until vegetables are softened; about 10 minutes.
2. Add flour and stir for about a minute. Add milk, chicken broth, bay leaves, thyme, and corn. Bring to a boil, then cook, covered and stirring occasionally, about 10 minutes.
3. If you plan to make it a creamy soup instead of a chowder, now is the time to do so-----BUT REMOVE THE BAY LEAVES AND THYME SPRIGS FIRST!!!!. Garnish it with the bacon in either case.
If you like, you can puree it with an immersion blender for a Cream of Corn Soup instead of a chowder.
2 TBSP unsalted butter
1 cup chopped onion
1 cup thinly sliced celery
1/2 cup thinly sliced carrots
2 cloves garlic, minced
1/4 tsp salt
1 TBSP flour
2 cups 1% or 2% milk
1 can reduced-sodium chicken broth
2 bay leaves
2 sprigs fresh thyme
2 cups frozen whole kernel corn
4 slices bacon, cooked and crumbled (for garnish)
black pepper (for garnish)
1. Melt butter in a dutch oven. Add onion, celery, carrots, garlic, and salt. Cook, stirring, until vegetables are softened; about 10 minutes.
2. Add flour and stir for about a minute. Add milk, chicken broth, bay leaves, thyme, and corn. Bring to a boil, then cook, covered and stirring occasionally, about 10 minutes.
3. If you plan to make it a creamy soup instead of a chowder, now is the time to do so-----BUT REMOVE THE BAY LEAVES AND THYME SPRIGS FIRST!!!!. Garnish it with the bacon in either case.
And after that brief pause for dessert, let's go back to arepas.....this time "pabellon", which is a filling of shredded beef served with fried plantains.
Scroll down, just below the cupcake recipe, for the master recipe for the arepas. Be sure to use masarepa, NOT masa harina!
FOR THE FILLING:
2 TBSP EVOO (divided)
6 oz flank steak, cut into 3" strips
kosher salt
pepper
1 small onion, finely chopped
1/2 red bell pepper, finely chopped
1 clove garlic, minced
1/2 of a 15 oz can of crushed tomatoes
1/4 cup water
small bay leaf
1/2 cup cooked or canned black beans, rinsed
1 TBSP red wine vinegar
Quesa fresco
Arepas (recipe below, beneath the cupcake recipe)
Fried plantains (recipe below)
1. Heat 1 TBSP oil in a dutch oven over medium-high heat. season steak with 1/4 tsp each kosher salt and black pepper. Brown meat, 4-5 minutes per side. Transfer to plate.
2. Lower heat to medium and add 2nd TBSP of the oil. Cook, stirring, until tender, about 5 minutes. Stir in garlic and cook about 30 seconds more.
3. Return steak to pot along with tomatoes, bay leaf, 1/4 cup water, and 1/4 tsp salt. Cover and slowly simmer until steak is tender and shreds easily, about 75 minutes.
4. Discard bay leaf, and shred meat. Stir in beans and heat through, about 2 minutes. Stir in vinegar.
5. Fill arepas with beef mixture, quesa, and plantains.
FOR FRIED PLANTAINS:
Heat about 1/4 inch of canola oil in a heavy skillet on medium-low. Slice a couple of very ripe plantains (skin should be very black and soft) in 1/2 pieces. Fry plantains until golden brown and caramelized, 3 to 6 minutes per side. Drain on paper towels and season with 1/2 tsp kosher salt.
FOR THE FILLING:
2 TBSP EVOO (divided)
6 oz flank steak, cut into 3" strips
kosher salt
pepper
1 small onion, finely chopped
1/2 red bell pepper, finely chopped
1 clove garlic, minced
1/2 of a 15 oz can of crushed tomatoes
1/4 cup water
small bay leaf
1/2 cup cooked or canned black beans, rinsed
1 TBSP red wine vinegar
Quesa fresco
Arepas (recipe below, beneath the cupcake recipe)
Fried plantains (recipe below)
1. Heat 1 TBSP oil in a dutch oven over medium-high heat. season steak with 1/4 tsp each kosher salt and black pepper. Brown meat, 4-5 minutes per side. Transfer to plate.
2. Lower heat to medium and add 2nd TBSP of the oil. Cook, stirring, until tender, about 5 minutes. Stir in garlic and cook about 30 seconds more.
3. Return steak to pot along with tomatoes, bay leaf, 1/4 cup water, and 1/4 tsp salt. Cover and slowly simmer until steak is tender and shreds easily, about 75 minutes.
4. Discard bay leaf, and shred meat. Stir in beans and heat through, about 2 minutes. Stir in vinegar.
5. Fill arepas with beef mixture, quesa, and plantains.
FOR FRIED PLANTAINS:
Heat about 1/4 inch of canola oil in a heavy skillet on medium-low. Slice a couple of very ripe plantains (skin should be very black and soft) in 1/2 pieces. Fry plantains until golden brown and caramelized, 3 to 6 minutes per side. Drain on paper towels and season with 1/2 tsp kosher salt.
In Maine, from about mid-September until the first frost, we get the most delicious "second crop" of fresh strawberries. I tend to like them even better than the early July ones.
We eat them on breakfast cereal, we eat them out-of-hand as snacks. But of course strawberries make delicious desserts. Especially at this time of year we like to get away from the shortcake-thing, and use the strawberries for baked goods. These charming little Strawberry Cupcakes are the perfect example------fresh strawberries in both the cake and the frosting!
MAKE SURE ALL INGREDIENTS ARE AT ROOM TEMPERATURE-----ESPECIALLY WHEN MAKING THE FROSTING.
2/3 cup plus 1/4 cup flour
2 TBSP plus 2 tsp cake flour
1 tsp baking powder
heaping 1/4 tsp salt
Combine above ingredients in small bowl. Set aside.
5 TBSP plus 1 tsp unsalted butter
2/3 cup plus 4 tsp sugar
1 egg (if you also add a bit of another egg white or a small amount of Egg Beaters, will will get more loft)
1/3 cup whole milk
1/2 tsp vanilla
2/3 cup finely chopped strawberries.
Cream butter and sugar until light and fluffy. Add egg and beat in, Add about 1/3 of the dry ingredients, beat in, and add half the milk. Add another third of the dry ingredients, the rest of the milk plus the vanilla, and finally the rest of the dry ingredients. Add chopped strawberries and mix well. Pour into cupcake liners (inside a muffin tin, obviously). Bake at 350 degrees for about 20 mintutes.
FOR FROSTING:
2 egg whites
1/2 cup plus 2 TBSP sugar
1 1/2 sticks unsalted butter, cut into small pieces
3/4 cup strawberries
1. Puree the strawberries, Set aside.
2. In heatproof mixer bowl over a pot of simmering water, whisk together Egg whites and sugar until sugar has dissolved and temperature reaches 160 degrees on a candy thermometer. Remove from heat, and attache bowl to mixer with a whisk attachment. Whisk at medium-high speed until stiff, glossy peaks form, about 6 minutes.
3. Reduce mixer speed to medium, and add butter, one small piece at a time, making sure it is incorporated into the frosting before adding more.
4. Switch to paddle attachment. Add strawberry puree and beat until smooth, about 4 minutes.
2/3 cup plus 1/4 cup flour
2 TBSP plus 2 tsp cake flour
1 tsp baking powder
heaping 1/4 tsp salt
Combine above ingredients in small bowl. Set aside.
5 TBSP plus 1 tsp unsalted butter
2/3 cup plus 4 tsp sugar
1 egg (if you also add a bit of another egg white or a small amount of Egg Beaters, will will get more loft)
1/3 cup whole milk
1/2 tsp vanilla
2/3 cup finely chopped strawberries.
Cream butter and sugar until light and fluffy. Add egg and beat in, Add about 1/3 of the dry ingredients, beat in, and add half the milk. Add another third of the dry ingredients, the rest of the milk plus the vanilla, and finally the rest of the dry ingredients. Add chopped strawberries and mix well. Pour into cupcake liners (inside a muffin tin, obviously). Bake at 350 degrees for about 20 mintutes.
FOR FROSTING:
2 egg whites
1/2 cup plus 2 TBSP sugar
1 1/2 sticks unsalted butter, cut into small pieces
3/4 cup strawberries
1. Puree the strawberries, Set aside.
2. In heatproof mixer bowl over a pot of simmering water, whisk together Egg whites and sugar until sugar has dissolved and temperature reaches 160 degrees on a candy thermometer. Remove from heat, and attache bowl to mixer with a whisk attachment. Whisk at medium-high speed until stiff, glossy peaks form, about 6 minutes.
3. Reduce mixer speed to medium, and add butter, one small piece at a time, making sure it is incorporated into the frosting before adding more.
4. Switch to paddle attachment. Add strawberry puree and beat until smooth, about 4 minutes.
What is an arepa?
Arepas are one of the most popular foods in Columbia and Venezuela, and are served in every home there. They are the equivalent of tortillas in Mexico or bread in Italy. They are always made with masarepa, which is a type of precooked cornmeal.
We like ours filled. The other night I filled them with Reina Pepiada (a chicken and avocado salad that's popular in Venezuela). It's easy to make----this recipe will serve 4.
1 ripe avocado
4 1/2 tsp mayo
1 TBSP lime juice
1/4 tsp salt
1 cup shredded cooked chicken (a good way to used up leftover rotisserie chicken, or by a bag of the Perdue brand)
1 scallion, finely chopped
about 1/4 of a jalapeno, finely chopped
2 TBSP finely chopped cilantro
arepas (recipe below)
Mash avocado with may, lime juice, and salt. Fold in the rest of the ingredients (through cilantro), and fill the arepas.
MASTER RECIPE FOR AREPAS:
2 cups masarepa (NOT masa harina)
2 1/2 cups warm water
2 tsp kosher salt
1 TBSP canola oil (More if frying in batches)
Combine masarepa, salt, and water. Let stand 5 minutes to thicken. Divide dough into 8 balls, and flatten each to make a 3" disk, about 1/2" thick. Fry in oil in a nonstick skillet, covered, for about 6 minutes on medium until golden brown on one side. Uncover, flip the arepas, and cook until the other side is golden, 6 to 8 minutes. Cool on rack
[NOTE: If frying in batches, add another TSP oil to skillet between each batch].
We like ours filled. The other night I filled them with Reina Pepiada (a chicken and avocado salad that's popular in Venezuela). It's easy to make----this recipe will serve 4.
1 ripe avocado
4 1/2 tsp mayo
1 TBSP lime juice
1/4 tsp salt
1 cup shredded cooked chicken (a good way to used up leftover rotisserie chicken, or by a bag of the Perdue brand)
1 scallion, finely chopped
about 1/4 of a jalapeno, finely chopped
2 TBSP finely chopped cilantro
arepas (recipe below)
Mash avocado with may, lime juice, and salt. Fold in the rest of the ingredients (through cilantro), and fill the arepas.
MASTER RECIPE FOR AREPAS:
2 cups masarepa (NOT masa harina)
2 1/2 cups warm water
2 tsp kosher salt
1 TBSP canola oil (More if frying in batches)
Combine masarepa, salt, and water. Let stand 5 minutes to thicken. Divide dough into 8 balls, and flatten each to make a 3" disk, about 1/2" thick. Fry in oil in a nonstick skillet, covered, for about 6 minutes on medium until golden brown on one side. Uncover, flip the arepas, and cook until the other side is golden, 6 to 8 minutes. Cool on rack
[NOTE: If frying in batches, add another TSP oil to skillet between each batch].
This is a way of cooking beef tenderloin filets for just two people, in a way that Chateaubriand is classically served. It's elegant and excellent and easy to do.
The toasted bread in this recipe is essential, as it soaks up the butter and makes a melt-in-your-mouth topping for the beef. In Paris I've often eaten this dish, with the tenderloin sliced at the table, and then topped with the toast.
If you are unfamiliar with the French method of cooking filets mignon, please use the Contact Form.
2 filet mignon
2 slices of bread (cut to fit top of filets)
2 TBSP butter
1 1/2 tsp EVOO
1 small onion, sliced into rings
1/4 lb mushrooms, sliced
2 oz ham, julienned
salt and pepper
chopped parsley
1. Toast the bread. Set aside.
2. Melt butter and EVOO. Saute onion and mushrooms. Add ham and season. Keep warm.
3. Cook filets by the French method. Top with toast, and then the sauteed veggies and ham.
If you are unfamiliar with the French method of cooking filets mignon, please use the Contact Form.
2 filet mignon
2 slices of bread (cut to fit top of filets)
2 TBSP butter
1 1/2 tsp EVOO
1 small onion, sliced into rings
1/4 lb mushrooms, sliced
2 oz ham, julienned
salt and pepper
chopped parsley
1. Toast the bread. Set aside.
2. Melt butter and EVOO. Saute onion and mushrooms. Add ham and season. Keep warm.
3. Cook filets by the French method. Top with toast, and then the sauteed veggies and ham.
Is this good for you? No. But it's super, super easy to make Mac & Cheese that tastes just like Panera's.
Don't even THINK about making this with anything except good white cheddar.
1/2 lb small shells (or substitute orecchiette-----or any pasta that is small and cup-like)
2 TBSP unsalted butter
2 TBP flour
1 cup WHOLE milk (important to use whole milk, if you really want to copy Panera)
1/2 cup heavy cream
1 tsp Dijon mustard
4 oz shredded white cheddar
2 oz shredded processed American cheese
1/2 tsp kosher salt.
Cook pasta. While pasta is cooking, make a roux with the butter and flour. Be sure to cook the roux for 1-2 minutes to get rid of the raw flour taste. Add milk, Dijon, and cream and cook until thickened. Add cheeses and salt to taste. Drain pasta, add pasta to the sauce, and serve right away.
1/2 lb small shells (or substitute orecchiette-----or any pasta that is small and cup-like)
2 TBSP unsalted butter
2 TBP flour
1 cup WHOLE milk (important to use whole milk, if you really want to copy Panera)
1/2 cup heavy cream
1 tsp Dijon mustard
4 oz shredded white cheddar
2 oz shredded processed American cheese
1/2 tsp kosher salt.
Cook pasta. While pasta is cooking, make a roux with the butter and flour. Be sure to cook the roux for 1-2 minutes to get rid of the raw flour taste. Add milk, Dijon, and cream and cook until thickened. Add cheeses and salt to taste. Drain pasta, add pasta to the sauce, and serve right away.
Caribbean-style fish with peppers-----my husband just loves this dish (and gives me extra love when I make it! Tonight the most beautiful gold and diamond bracelet!)
This typical Caribbean recipe for fish is generally made with wahoo or mahi-mahi. However it can also work well with any mild white fish such as cod or haddock if you are in a place where you can only get colder-water fish.
3/4 pound white fish
1/2 tsp salt-free jerk seasoning (such as Spice Hunter brand)
1/4 tsp kosher salt
2 TSP EVOO
1 small garlic clove, pushed through a press
1/2 each of a green, yellow, and red pepper, sliced
1 carrot, matchstick-julienned
1/2 a small red onion, thinly sliced
1/2 habenaro, seeded and very thinly sliced
1/8 tsp kosher salt
1/4 tsp allspice
2 TBSP cider vinegar
1 TBSP lime juice
cilantro
1. Preheat oven to 400 degrees. Place fish on a parchment paper-lined baking pan. Sprinkle with jerk seasoning and salt. Bake for about 10 minutes, or until just cooked through.
2. Meanwhile, heat oil in a skillet over medium heat. Add all the veggies aoong with the salt and allspice. Cook about 6 minutes, until tender. Add the vinegar and cook 1 or 2 minutes until evaporated.
3. Place fish on a platter and cover with veggies. Sprinkle with lime juice and cilantro.
3/4 pound white fish
1/2 tsp salt-free jerk seasoning (such as Spice Hunter brand)
1/4 tsp kosher salt
2 TSP EVOO
1 small garlic clove, pushed through a press
1/2 each of a green, yellow, and red pepper, sliced
1 carrot, matchstick-julienned
1/2 a small red onion, thinly sliced
1/2 habenaro, seeded and very thinly sliced
1/8 tsp kosher salt
1/4 tsp allspice
2 TBSP cider vinegar
1 TBSP lime juice
cilantro
1. Preheat oven to 400 degrees. Place fish on a parchment paper-lined baking pan. Sprinkle with jerk seasoning and salt. Bake for about 10 minutes, or until just cooked through.
2. Meanwhile, heat oil in a skillet over medium heat. Add all the veggies aoong with the salt and allspice. Cook about 6 minutes, until tender. Add the vinegar and cook 1 or 2 minutes until evaporated.
3. Place fish on a platter and cover with veggies. Sprinkle with lime juice and cilantro.
These yummy little meatballs clock in at only 325 calories per serving (i.e. 8 meatballs, snow peas, and generous amount of sauce). They have no added sugar, almost no sodium, and are low in fat.
1 beaten egg, minus about 1 TBSP
3/8 cup scallion, finely chopped
3 TBSP 3-minute oats, preferably steel-cut
1 1/2 tsp finely grated lemon zest
pinch salt
pinch crushed red pepper
3/4 lb 91% lean ground beef
Original PAM nonstick cooking spray
Combine all ingredients (except spray). Form into 1" meatballs. Spray a skillet with the PAM, then cook meatballs over medium-high until browned on all sides. Remove from heat. Spray a small crock pot (1 1/2 quarts if possible) with cooking spray, and add meatballs.
3/8 cup apricot spreadable fruit
3 TBSP water
2 1/4 tsp soy sauce
2 1/4 tsp lemon juice
Combine above ingredients and pour over meatballs in crock pot. Cook on low heat for 3 hours.
1 1/2 tsp corn starch
2 1/4 tsp lemon juice
2 1/4 tsp soy sauce
3/4 tsp grated lemon zest.
Combine above and add to crock pot. Raise heat to high, and boil for about 10 minutes until thickened. and the sauce coats the meatballs.
Serve with steamed snow peas and lemon wedges [I added rice at my husband's request].
3/8 cup scallion, finely chopped
3 TBSP 3-minute oats, preferably steel-cut
1 1/2 tsp finely grated lemon zest
pinch salt
pinch crushed red pepper
3/4 lb 91% lean ground beef
Original PAM nonstick cooking spray
Combine all ingredients (except spray). Form into 1" meatballs. Spray a skillet with the PAM, then cook meatballs over medium-high until browned on all sides. Remove from heat. Spray a small crock pot (1 1/2 quarts if possible) with cooking spray, and add meatballs.
3/8 cup apricot spreadable fruit
3 TBSP water
2 1/4 tsp soy sauce
2 1/4 tsp lemon juice
Combine above ingredients and pour over meatballs in crock pot. Cook on low heat for 3 hours.
1 1/2 tsp corn starch
2 1/4 tsp lemon juice
2 1/4 tsp soy sauce
3/4 tsp grated lemon zest.
Combine above and add to crock pot. Raise heat to high, and boil for about 10 minutes until thickened. and the sauce coats the meatballs.
Serve with steamed snow peas and lemon wedges [I added rice at my husband's request].
Pasta usually doesn't like being crowded, and normally should be cooked in a huge pot with lots and lots of water......
.....but this easy, garlicky spaghetti with olives and toasted almonds is an exception. I adapted this recipe from Cooks Illustrated. Their method in this case is to use very little water to cook the pasta, which makes the water intensely starchy. A bit of the cooking water is then incorporated into the sauce, thickening and smoothing it. This has the additional benefit of allowing you to cut down on the oil.
1 TBSP minced garlic
2 TBSP EVOO
pinch of crushed red pepper
1 quart water
1 tsp salt
7-8 ounces spaghetti
1 1/2 tsp lemon juice
1/2 cup finely chopped castelvetrano olives
1/4 cup (firmly packed) freshly grated pecorino romano
1/2 cup shredded fresh basil
1/8 cup sliced almonds, toasted
1. Cook garlic in in oil small skillet (such as an omelet pan) over low heat until just golden, about 6 minutes. Remove from heat and stir in pepper.
2. Bring water to a boil. Add salt and pasta, and cook until pasta is just done, about 9 minutes. Reserve 1/2 cup of the cooking water, then drain pasta.
3. Return pasta to pot and toss with the garlic/oil/pepper mixture, the lemon juice, and the reserved cooking water. The sauce will quickly thicken slightly. Add olives, basil, cheese, and almonds and toss. Serve right away.
1 TBSP minced garlic
2 TBSP EVOO
pinch of crushed red pepper
1 quart water
1 tsp salt
7-8 ounces spaghetti
1 1/2 tsp lemon juice
1/2 cup finely chopped castelvetrano olives
1/4 cup (firmly packed) freshly grated pecorino romano
1/2 cup shredded fresh basil
1/8 cup sliced almonds, toasted
1. Cook garlic in in oil small skillet (such as an omelet pan) over low heat until just golden, about 6 minutes. Remove from heat and stir in pepper.
2. Bring water to a boil. Add salt and pasta, and cook until pasta is just done, about 9 minutes. Reserve 1/2 cup of the cooking water, then drain pasta.
3. Return pasta to pot and toss with the garlic/oil/pepper mixture, the lemon juice, and the reserved cooking water. The sauce will quickly thicken slightly. Add olives, basil, cheese, and almonds and toss. Serve right away.
Summer isn't over yet, and this is a wonderful refreshing cocktail in hot weather. It's made with cachaca, which is a little like rum in that it's derived from sugar cane.
I think this is actually the national drink of Brazil!!! It's so, so good in hot weather.
For each: Muddle half a lime (cut into wedges) in a cocktail shaker with 2 tsp sugar. Add 2 oz cachaca and pour over crushed ice. Garnish with more lime wedges.
For each: Muddle half a lime (cut into wedges) in a cocktail shaker with 2 tsp sugar. Add 2 oz cachaca and pour over crushed ice. Garnish with more lime wedges.
This Indonesian way of cooking ribs uses a very slow oven and a long cook time----you just finish them on the grill to glaze them. You'll get fall-off-the bone tenderness, but with a sweet/hot crispy glaze.
about 2 pounds baby back ribs
1 tsp five-spice powder
1/2 tsp kosher salt
1/2 tsp pepper
1/4 cup ketchup
1/4 cup tamarind paste (sometimes called soup base or tamarind concentrate)
2 TBSP soy sauce
2 TBSP honey
1 TBSP chili-garlic sauce
sesame seeds
cilantro
1. Preheat oven to 275 degrees. Line a jelly roll pan with foil. and place ribs on foil. Rub with the five-spice powder , salt, and pepper. Tightly cover with another piece of foil, and roast for 2 to 2 1/2 hours, until meat is very tender and easily pulls from bone.
2. Light a grill on medium-high. Combine ketchup, tamarind paste, honey, and chili-garlic sauce. Grill ribs, basting with the glaze, and turning occasionally, until beginning to char, 5 to 6 minutes.
3. Transfer to cutting board and cut into individual ribs. Sprinkle with sesame seeds and cilantro and serve.
A NICE THING TO SERVE WITH IT IS THIS GARLICKY POTATO SALAD.......the recipe for which I learned in Spain (to use as a tapa)
2 lbs red skin 'taters
1 tsp salt
3 1/2 tsp white wine vinegar
1 cup mayo
3 cloves garlic, minced
1/2 tsp fresh ground pepper
2 TBSP chopped parsley
1. In a large saucepan, place potatoes and cover with water. Bring to a boil over high heat. Add 1 tsp salt, lower heat to medium-low, cover, and simmer for 15 minutes. Remove from heat and leave potatoes in the water until they are tender, about 15 minutes longer.
2. Reserve 1/4 cup of the potato water, then drain the potatoes. While they are still hot, peel them by piercing them with a fork while you slip off the loose skin with a paring knife. Cut into 1" chunks, return them to the pot, and sprinkle with 2 TBSP of the vinegar and mix.
3. Whisk mayo, garlic, remaining vinegar, and pepper in a large bowl. Add 2 TBSP reserved potato water and whisk (texture should be like applesauce).....add more potato water if it's too stiff. Add potato chunks and fold gently. Add parsley, and adjust seasoning with more salt and pepper if desired. Serve warm or at room temperature.
1 tsp five-spice powder
1/2 tsp kosher salt
1/2 tsp pepper
1/4 cup ketchup
1/4 cup tamarind paste (sometimes called soup base or tamarind concentrate)
2 TBSP soy sauce
2 TBSP honey
1 TBSP chili-garlic sauce
sesame seeds
cilantro
1. Preheat oven to 275 degrees. Line a jelly roll pan with foil. and place ribs on foil. Rub with the five-spice powder , salt, and pepper. Tightly cover with another piece of foil, and roast for 2 to 2 1/2 hours, until meat is very tender and easily pulls from bone.
2. Light a grill on medium-high. Combine ketchup, tamarind paste, honey, and chili-garlic sauce. Grill ribs, basting with the glaze, and turning occasionally, until beginning to char, 5 to 6 minutes.
3. Transfer to cutting board and cut into individual ribs. Sprinkle with sesame seeds and cilantro and serve.
A NICE THING TO SERVE WITH IT IS THIS GARLICKY POTATO SALAD.......the recipe for which I learned in Spain (to use as a tapa)
2 lbs red skin 'taters
1 tsp salt
3 1/2 tsp white wine vinegar
1 cup mayo
3 cloves garlic, minced
1/2 tsp fresh ground pepper
2 TBSP chopped parsley
1. In a large saucepan, place potatoes and cover with water. Bring to a boil over high heat. Add 1 tsp salt, lower heat to medium-low, cover, and simmer for 15 minutes. Remove from heat and leave potatoes in the water until they are tender, about 15 minutes longer.
2. Reserve 1/4 cup of the potato water, then drain the potatoes. While they are still hot, peel them by piercing them with a fork while you slip off the loose skin with a paring knife. Cut into 1" chunks, return them to the pot, and sprinkle with 2 TBSP of the vinegar and mix.
3. Whisk mayo, garlic, remaining vinegar, and pepper in a large bowl. Add 2 TBSP reserved potato water and whisk (texture should be like applesauce).....add more potato water if it's too stiff. Add potato chunks and fold gently. Add parsley, and adjust seasoning with more salt and pepper if desired. Serve warm or at room temperature.
I just got back from a quick trip to Texas, where my friends reminded me of this classic State dish known as "Texas Caviar". It comes together super-quickly, and is good either warm or at room temperature.
For vinaigrette:
1/2 cup EVOO
1/4 cup lime juice
2 TBSP chopped fresh cilantro
1 clove garlic, minced
1/2 tsp cumin
1 TBSP (yes, really!!!!!) hot sauce, such as Frank's
kosher salt
black pepper
1/2 tsp chili powder
Shake all ingredients together in a jar.
Put it together:
1 15 oz can black-eye peas, rinsed and drained
1 15 oz can black beans, rinsed and drained
1/3 cup roasted red bell peppers, chopped
1/4 cup poblano, chopped
Cooked basmati rice (Uncle Ben's microwavable pouches work well here)
grape tomatoes, halved
cilantro
sliced celery
thinly sliced scallions
pickled jalapenos, sliced
pepper jack cheese, shredded
good quality tortilla chips
Combine first 4 ingredients with 1/4 cup vinaigrette. Microwave about 2 minutes, stirring about every 30 seconds. Arrange all the ingredients on a platter and serve with the extra vinaigrette on the side.
1/2 cup EVOO
1/4 cup lime juice
2 TBSP chopped fresh cilantro
1 clove garlic, minced
1/2 tsp cumin
1 TBSP (yes, really!!!!!) hot sauce, such as Frank's
kosher salt
black pepper
1/2 tsp chili powder
Shake all ingredients together in a jar.
Put it together:
1 15 oz can black-eye peas, rinsed and drained
1 15 oz can black beans, rinsed and drained
1/3 cup roasted red bell peppers, chopped
1/4 cup poblano, chopped
Cooked basmati rice (Uncle Ben's microwavable pouches work well here)
grape tomatoes, halved
cilantro
sliced celery
thinly sliced scallions
pickled jalapenos, sliced
pepper jack cheese, shredded
good quality tortilla chips
Combine first 4 ingredients with 1/4 cup vinaigrette. Microwave about 2 minutes, stirring about every 30 seconds. Arrange all the ingredients on a platter and serve with the extra vinaigrette on the side.
Pisco is a little-known brandy from Peru. It's made from muscat grapes.
The "Pisco Sour" is a mixed drink that is just delicious. It's quite strong, so be careful! But so, so good.
ice
2 1/2 oz pisco
1/ oz lemon juice
1/2 oz lime juice
1/2 oz simple syrup
1 egg white, beaten
a few drops bitters
Shake the first 5 ingredients together......really hard shaking. Strain into a glass, and top with a few drips bitters.
2 1/2 oz pisco
1/ oz lemon juice
1/2 oz lime juice
1/2 oz simple syrup
1 egg white, beaten
a few drops bitters
Shake the first 5 ingredients together......really hard shaking. Strain into a glass, and top with a few drips bitters.
Cast iron pan-pizzas are back in style. This one is a real classic, with sausage, pepperoni, and onion piled on a sourdough crust.
Sourdough pizza-crust-dough can be hard to find. If you're lucky enough to have some sourdough starter in your fridge, you can easily make the crust yourself. We have a local pizzeria (Portland Pie Company) that packages their dough and sells it in local supermarkets.
This pie is especially good at this time of year, with fresh local tomatoes.
1 1/2 lbs tomatoes
2 garlic cloves, minced
1/2 tsp crushed red pepper
3 TBSP EVOO, divided
2 1/4 tsp kosher salt, divided
1 tsp black pepper, divided
1 TBSP red wine vinegar
1/2 tsp chopped fresh oregano
6 oz hot Italian sausage (either bulk, or with casing removed)
cornmeal
12 oz sourdough pizza dough
1/2 lb mozzarella
1 oz thin sliced pepperoni
1/4 cup thinly sliced red onion
fresh basil
1. Cut tomatoes in half. Toss with garlic, crushed red pepper, 2 TBSP EVOO,1 tsp kosher salt, and 1/2 black pepper. Place cut side down on a rack over a jelly roll pan. Roast at 450 degrees about 10 minutes or until skins loosen. Peel the tomatoes and discard the skins. Return to oven and decrease oven temp to 325 degrees. Roast until a bit dehydrated and beginning to brown, about 90 minutes.
2. Allow tomatoes to cool before processing. In a food processor, combine with 1 more tsp kosher salt, 1/2 tsp black pepper, the fresh oregano, and the vinegar. Process until nearly smooth.
3. Preheat oven to 550 degrees. In a 12" cast iron skillet over medium-high heat, cook the sausage until done. Remove sausage from skillet and wipe out skillet.
4. Sprinkle skillet with a bit of cornmeal, then place the dough in skillet, quickly spreading it out to cover bottom and a bit up the side of the skillet. Brush with 1 TBSP EVOO, and sprinkle with about 1/4 tsp kosher salt. Cook until dough is just beginning to bubble, about 1-2 minutes. Spread tomato sauce (as much or as little as you like) over dough and top with cheese, sausage, pepperoni, and onion. Place skillet in oven and bake until brown and bubbly, about 10 minutes. Top with basil.
This pie is especially good at this time of year, with fresh local tomatoes.
1 1/2 lbs tomatoes
2 garlic cloves, minced
1/2 tsp crushed red pepper
3 TBSP EVOO, divided
2 1/4 tsp kosher salt, divided
1 tsp black pepper, divided
1 TBSP red wine vinegar
1/2 tsp chopped fresh oregano
6 oz hot Italian sausage (either bulk, or with casing removed)
cornmeal
12 oz sourdough pizza dough
1/2 lb mozzarella
1 oz thin sliced pepperoni
1/4 cup thinly sliced red onion
fresh basil
1. Cut tomatoes in half. Toss with garlic, crushed red pepper, 2 TBSP EVOO,1 tsp kosher salt, and 1/2 black pepper. Place cut side down on a rack over a jelly roll pan. Roast at 450 degrees about 10 minutes or until skins loosen. Peel the tomatoes and discard the skins. Return to oven and decrease oven temp to 325 degrees. Roast until a bit dehydrated and beginning to brown, about 90 minutes.
2. Allow tomatoes to cool before processing. In a food processor, combine with 1 more tsp kosher salt, 1/2 tsp black pepper, the fresh oregano, and the vinegar. Process until nearly smooth.
3. Preheat oven to 550 degrees. In a 12" cast iron skillet over medium-high heat, cook the sausage until done. Remove sausage from skillet and wipe out skillet.
4. Sprinkle skillet with a bit of cornmeal, then place the dough in skillet, quickly spreading it out to cover bottom and a bit up the side of the skillet. Brush with 1 TBSP EVOO, and sprinkle with about 1/4 tsp kosher salt. Cook until dough is just beginning to bubble, about 1-2 minutes. Spread tomato sauce (as much or as little as you like) over dough and top with cheese, sausage, pepperoni, and onion. Place skillet in oven and bake until brown and bubbly, about 10 minutes. Top with basil.
This Not-Quite-Beef-Wellington can easily be made for two people with one large-ish filet mignon (11 or so ounces) or if you have smaller filets, you can make individual wellingtons. Either one is a lovely presentation, and not difficult.
I slightly knocked down the heart-attack-quotient of regular Beef Wellington by substituting thyme-infused sauteed baby bella mushrooms instead of pate. But the brandy sauce is not negotiable!!
11 to 12 oz filet mignon, or 2 six-ounce filets
1/2 tsp salt
1/4 tsp pepper
1 TBSP olive oil
2 TBSP butter
2 TBSP finely minced shallot
1 clove garlic, minced
1 cup minced baby bella mushrooms
2 slices proscuitto, chopped
1/2 tsp fresh thyme leaves
1/2 lb. all-butter puff pastry
1 eggs, beaten with 1 TBSP water
2 tsp Dijon mustard
For Sauce:
1 TBSP butter
1 TBSP finely chopped shallot
1 clove garlic, minced
1 tsp Dijon mustard
3/4 cup beef broth
1/2 cup heavy cream (not ultra-pasteurized)
2 TBSP brandy
1 TBSP minced Italian parsley
1. Season steak(s) with salt and pepper. Heat oil in skillet over high heat. Brown steak(s), 2 minutes per side. Remove to a plaste and refrigerate for 30 minutes.
2. In same skillet heat butter over moderately high heat. Add shallot and garlic, cook until softened. Add mushrooms, ham, and thyme; cook until liquid evaporates, about 4 minutes. Cool.
3. Roll out puff pastry, cutting into two pieces if you are using 2 filets. Brush with Dijon mustard. Place a couple of TBSP of mushroom mixture on pastry, then place a steak on top. Fold pastry around, forming a package. Place seam-side down on a parchment-lined baking sheet. Brush with egg wash.
4. Preheat oven to 400 degrees. Bake 20-25 minutes until pastry is golden brown and meat is 135 degrees (for medium-rare). Place on rack and let sit for 10 minutes.
5. While steak(s) is/are resting, make the sauce: In a skillet over medium heat, melt the butter. Add the shallot and garlic and cook until softened, about 1 minute. Stir in Dijon, broth, cream, and brandy. Cook until reduced and slightly thickened, about 6 minutes. Stir in parsley.
11 to 12 oz filet mignon, or 2 six-ounce filets
1/2 tsp salt
1/4 tsp pepper
1 TBSP olive oil
2 TBSP butter
2 TBSP finely minced shallot
1 clove garlic, minced
1 cup minced baby bella mushrooms
2 slices proscuitto, chopped
1/2 tsp fresh thyme leaves
1/2 lb. all-butter puff pastry
1 eggs, beaten with 1 TBSP water
2 tsp Dijon mustard
For Sauce:
1 TBSP butter
1 TBSP finely chopped shallot
1 clove garlic, minced
1 tsp Dijon mustard
3/4 cup beef broth
1/2 cup heavy cream (not ultra-pasteurized)
2 TBSP brandy
1 TBSP minced Italian parsley
1. Season steak(s) with salt and pepper. Heat oil in skillet over high heat. Brown steak(s), 2 minutes per side. Remove to a plaste and refrigerate for 30 minutes.
2. In same skillet heat butter over moderately high heat. Add shallot and garlic, cook until softened. Add mushrooms, ham, and thyme; cook until liquid evaporates, about 4 minutes. Cool.
3. Roll out puff pastry, cutting into two pieces if you are using 2 filets. Brush with Dijon mustard. Place a couple of TBSP of mushroom mixture on pastry, then place a steak on top. Fold pastry around, forming a package. Place seam-side down on a parchment-lined baking sheet. Brush with egg wash.
4. Preheat oven to 400 degrees. Bake 20-25 minutes until pastry is golden brown and meat is 135 degrees (for medium-rare). Place on rack and let sit for 10 minutes.
5. While steak(s) is/are resting, make the sauce: In a skillet over medium heat, melt the butter. Add the shallot and garlic and cook until softened, about 1 minute. Stir in Dijon, broth, cream, and brandy. Cook until reduced and slightly thickened, about 6 minutes. Stir in parsley.
Chocolate crusts under these mini-cheesecake cupcakes will make you swoon. The apricot jam on top is not only lovely but a perfect foil.
Super, super, super good:
For crust:
3/8 cup chocolate wafer cookies (about 9 cookies), crushed to crumbs in a food processor
2 1/4 tsp sugar
1 1/2 tsp unsalted butter, melted
Preheat oven to 350 degrees. Mix ingredients together. Press about 1 TBSP mixture into each of 9 paper-lined muffin tins. Bake until set, about 7 minutes. Let cool.
For cupcakes:
1 package cream cheese (8 oz)
1/4 cup sugar
1/4 cup vanilla
1 egg, lightly beaten
1/4 cup sour cream
small pinch salt
1/4 cup apricot jam
Beat ingredients together. Preheat oven to 275 degrees. Divide batter over prepared chocolate crusts. Bake about 20 minutes, until slightly set but still wobbly in the middle. Cool. Wrap tightly in plastic wrap, and refrigerate over night.
The next day, heat jam until liquid. Strain out any large pieces. Place a spoonful of jam on each cupcake, and chill until set.
For crust:
3/8 cup chocolate wafer cookies (about 9 cookies), crushed to crumbs in a food processor
2 1/4 tsp sugar
1 1/2 tsp unsalted butter, melted
Preheat oven to 350 degrees. Mix ingredients together. Press about 1 TBSP mixture into each of 9 paper-lined muffin tins. Bake until set, about 7 minutes. Let cool.
For cupcakes:
1 package cream cheese (8 oz)
1/4 cup sugar
1/4 cup vanilla
1 egg, lightly beaten
1/4 cup sour cream
small pinch salt
1/4 cup apricot jam
Beat ingredients together. Preheat oven to 275 degrees. Divide batter over prepared chocolate crusts. Bake about 20 minutes, until slightly set but still wobbly in the middle. Cool. Wrap tightly in plastic wrap, and refrigerate over night.
The next day, heat jam until liquid. Strain out any large pieces. Place a spoonful of jam on each cupcake, and chill until set.
The sailors' classic summer drink: The Dark and Stormy
This is super refreshing on a hot summer day:
Mix over ice:
2 oz black rum (such as Bermuda's Black Seal)
1/ oz lime juice
3 oz ginger beer
Garnish with crystallized ginger.....delish!
Mix over ice:
2 oz black rum (such as Bermuda's Black Seal)
1/ oz lime juice
3 oz ginger beer
Garnish with crystallized ginger.....delish!
I often make "boards" when I need a quick hors d'oeuvre. This one has a slight southwestern bend to it. It contains a good homemade avocado/black bean/corn dip, roasted red peppers, a variety of grape tomatoes, colby jack cheese, and sliced fresh mango.
Here's the recipe for the easy dip:
1 large green avocado (marketed as "slimcados"), or 2 Haas
2 TBSP lime juice
3/8 tsp salt
1/4 tsp cumin
1/8 tsp pepper
3/8 cup no-sodium black beans
3/8 cup fire-roasted corn (available frozen at Trader Joe's)
1/2 jalapeno, minced
1 TBSP chopped cilantro
Simply mash the avocado(s) then stir in the other ingredients.
1 large green avocado (marketed as "slimcados"), or 2 Haas
2 TBSP lime juice
3/8 tsp salt
1/4 tsp cumin
1/8 tsp pepper
3/8 cup no-sodium black beans
3/8 cup fire-roasted corn (available frozen at Trader Joe's)
1/2 jalapeno, minced
1 TBSP chopped cilantro
Simply mash the avocado(s) then stir in the other ingredients.
This is a really good copycat of Popeye's fried chicken. Remember you need to marinate it overnight! It's satisfyingly crunchy, with that Popeye's kick!
1 cup buttermilk
1 TBSP Tabasco
1 lb bone-in chicken (our family prefers breast pieces----because they are large, I cut them in half)
Combine buttermilk and Tabasco, and pour into a zip lock bag. Put chicken in the bag, shake to coat, and refrigerate overnight.
1 egg
1 TBSP water
1 1/3 cups flour
2 1/2 tsp kosher salt
1 tsp cayenne
3/4 tsp black pepper
3/4 tsp paprika
1/2 tsp garlic powder
peanut oil
1. Beat egg and water together in a shallow bowl. Combine dry ingredients in another shallow bowl.
2. Remove chicken from marinade, (and discard marinade).
3. The secret is double dipping! Dip each chicken piece in egg mixture, then in flour mixture, then back in the egg, then back in the flour.
4. Heat oil to 325. Fry chicken for about 8 to 10 minutes, until cooked through.
1 TBSP Tabasco
1 lb bone-in chicken (our family prefers breast pieces----because they are large, I cut them in half)
Combine buttermilk and Tabasco, and pour into a zip lock bag. Put chicken in the bag, shake to coat, and refrigerate overnight.
1 egg
1 TBSP water
1 1/3 cups flour
2 1/2 tsp kosher salt
1 tsp cayenne
3/4 tsp black pepper
3/4 tsp paprika
1/2 tsp garlic powder
peanut oil
1. Beat egg and water together in a shallow bowl. Combine dry ingredients in another shallow bowl.
2. Remove chicken from marinade, (and discard marinade).
3. The secret is double dipping! Dip each chicken piece in egg mixture, then in flour mixture, then back in the egg, then back in the flour.
4. Heat oil to 325. Fry chicken for about 8 to 10 minutes, until cooked through.
"French Dip" on a pizza? This was really, really good.
This pizza does take a bit of time. There's a great cheese sauce involved, as well as the famous "jus" for the meat. But it's just so very good.
Use the Contact form for this great recipe!
Use the Contact form for this great recipe!
This recipe for "Double Crunch Glazed Chicken" is from Delish.com. I'm a big fan of Chinese-style orange chicken, for which I have posted authentic recipes from when I lived in Asia. This dish is slightly different (and for that matter isn't "orange") but is just terrific.
Crunchy on the outside, tender on the inside.......YUM!
I didn't change a thing from this recipe, originally published in Delish: https://www.delish.com/cooking/recipe-ideas/recipes/a57859/double-crunch-glazed-chicken-recipe/
The Sally Lunn Bun......which is a fixture in the British Isles. These days we see it much more often in Australia. This is not a cake, it's an egg-based yeast bread which is very similar to brioche. It's often made in a kugelhopf mold.
I'm not sure there ever was a person called "Sally Lunn". I think it's much more likely that the name derives from "soliel et lune" ["sun and moon"] and perhaps has to do with the colour and shape.
Not happening to own a kugelhopf pan (really, who does?) I made this in my little 6-cup bundt pan.
It's a delicious, buttery, bread. Here are the proportions for the classic bun. As usual, if you are new to bread-baking give me a shout on the Contact Form and I'll walk you through this!!!!
1 1/8 tsp dry yeast
1/4 cup warm water
1/2 cup warm milk
1/4 cup butter, softened
2 TBSP sugar
3/4 tsp salt
about 2 1/2 cups flour
1 1/2 beaten eggs
Not happening to own a kugelhopf pan (really, who does?) I made this in my little 6-cup bundt pan.
It's a delicious, buttery, bread. Here are the proportions for the classic bun. As usual, if you are new to bread-baking give me a shout on the Contact Form and I'll walk you through this!!!!
1 1/8 tsp dry yeast
1/4 cup warm water
1/2 cup warm milk
1/4 cup butter, softened
2 TBSP sugar
3/4 tsp salt
about 2 1/2 cups flour
1 1/2 beaten eggs
An easy meal for August----Caprese Steak (using filets mignon)
Generally I think it's a high crime to cook filets on the grill-----they should only be cooked in the French method of a cast iron pan first on the stove and then into the oven. But sometimes a girl's gotta do what a girl's gotta do....
Marinate overnight 2 filets mignon in 6 TBSP balsamic vinegar mixed with 2 minced garlic cloves, 1 TBSP honey, 1 TBSP olive oil, 1 1/2 tsp dried thyme, and 1 1/2 tsp dried oregano.
The next day, grill steaks over high heat, turning once, 4 to 5 minutes. Slice a beefsteak tomato and season the slices with kosher salt and black pepper. Place the tomato slices on the steaks along with thick slices of fresh mozzarella and grill about two more minutes until the cheese starts to melt. Top with fresh basil and serve.
Marinate overnight 2 filets mignon in 6 TBSP balsamic vinegar mixed with 2 minced garlic cloves, 1 TBSP honey, 1 TBSP olive oil, 1 1/2 tsp dried thyme, and 1 1/2 tsp dried oregano.
The next day, grill steaks over high heat, turning once, 4 to 5 minutes. Slice a beefsteak tomato and season the slices with kosher salt and black pepper. Place the tomato slices on the steaks along with thick slices of fresh mozzarella and grill about two more minutes until the cheese starts to melt. Top with fresh basil and serve.
Greek-style Turkey Burgers------I never think of turkey burgers as a substitute for hamburgers; they are just a nice meal in the summer.
These are especially good with the homemade tzatziki-style sauce and some crunchy veggies.
For 2 servings:
FOR THE BURGERS:
1/2 lb 93% lean ground turkey
2 TBSP canola mayo
1 tsp dry oregano
1/2 tsp cumin
1/8 tsp kosher salt
1/16 tsp fresh ground black pepper
Mix all together, and form into 2 patties.
FOR TZATZIKI:
1/3 cup plain whole-milk Greek yogurt
1/3 cup kalamata olives, chopped
1 TBSP lemon juice
1/8 tsp freshly ground black pepper
Mix all together.
PUTTING THE BURGERS TOGETHER:
Whole wheat burger buns
handful of baby arugula
several very thin slices of red onion
several thin slices of cuke
1. Cook burgers over high heat in a non-stick pan until done----about 4 mintues per side.
2. Spread tzatziki on both sides of buns. Put a handful of arugula over b ottom half of tzatziki-smeared bun. Top with burger, then onion and cuke.
FOR THE BURGERS:
1/2 lb 93% lean ground turkey
2 TBSP canola mayo
1 tsp dry oregano
1/2 tsp cumin
1/8 tsp kosher salt
1/16 tsp fresh ground black pepper
Mix all together, and form into 2 patties.
FOR TZATZIKI:
1/3 cup plain whole-milk Greek yogurt
1/3 cup kalamata olives, chopped
1 TBSP lemon juice
1/8 tsp freshly ground black pepper
Mix all together.
PUTTING THE BURGERS TOGETHER:
Whole wheat burger buns
handful of baby arugula
several very thin slices of red onion
several thin slices of cuke
1. Cook burgers over high heat in a non-stick pan until done----about 4 mintues per side.
2. Spread tzatziki on both sides of buns. Put a handful of arugula over b ottom half of tzatziki-smeared bun. Top with burger, then onion and cuke.
There is probably no dessert with more horrifying recipes than carrot cake.
So many yield dense, soggy cake-----which is also often oily.
I've never been a fan. Though the carrots do add some sweetness, they also add too much moisture. And in the interest of being a "healthy dessert" (which is how it was touted when the first recipes for it appeared in the 1970s), I doubt it ever was-----the use of oil instead of butter makes most carrot cake recipes dense and oily.
But I was charged with making one, and so once again turned to Cooks Illustrated. They call their recipe "Very Good Carrot Cake" and indeed it is.
They also make it simple------no layers, no bundt pan. They also are true believers in the virtues of a lot of cream cheese frosting.
Their recipe can be done in your food processor in about 10 minutes.
Use the Contact Form for a copy of this easy and very good recipe! If you don't like carrot cake, this recipe may make you like it. If you already like carrot cake, this is likely the best one you've ever had. Moist but not soggy, with a beautiful crumb.
But I was charged with making one, and so once again turned to Cooks Illustrated. They call their recipe "Very Good Carrot Cake" and indeed it is.
They also make it simple------no layers, no bundt pan. They also are true believers in the virtues of a lot of cream cheese frosting.
Their recipe can be done in your food processor in about 10 minutes.
Use the Contact Form for a copy of this easy and very good recipe! If you don't like carrot cake, this recipe may make you like it. If you already like carrot cake, this is likely the best one you've ever had. Moist but not soggy, with a beautiful crumb.
This is the authentic recipe for the famed Alice Waters' Baked Goat Cheese Salad.
My younger readers may not know who Alice Waters is, in which case I say "Google her"! She is arguably the founder of the organic and fresh ingredients movement in the United States. She still owns Chez Panisse.
She calls this salad her favourite dish of all time. It makes a perfect light yet filling dinner. This is what Food & Wine Magazine had to say about it::
In 2018, Food & Wine named this recipe one of our 40 best: Alice Waters used to say that she would rather make salads than almost anything else, which explains how she is responsible for one of the most iconic dishes of the decade, her baked goat cheese salad. In its essence, it’s a harmonious blend of lettuces combined with softly baked thyme-and-breadcrumb-coated goat cheese, served alongside crunchy garlic croutons. As with so much of Alice Waters’ seasonal, ingredient-driven cooking, this simple dish is all about the quality of the raw materials. Waters once said, “Only the best is good enough.” So use the very best you can find.
Yes, it really is a best-ever dinner. Here's the link:
She calls this salad her favourite dish of all time. It makes a perfect light yet filling dinner. This is what Food & Wine Magazine had to say about it::
In 2018, Food & Wine named this recipe one of our 40 best: Alice Waters used to say that she would rather make salads than almost anything else, which explains how she is responsible for one of the most iconic dishes of the decade, her baked goat cheese salad. In its essence, it’s a harmonious blend of lettuces combined with softly baked thyme-and-breadcrumb-coated goat cheese, served alongside crunchy garlic croutons. As with so much of Alice Waters’ seasonal, ingredient-driven cooking, this simple dish is all about the quality of the raw materials. Waters once said, “Only the best is good enough.” So use the very best you can find.
Yes, it really is a best-ever dinner. Here's the link:
Finally, it's peach season! And they are super juicy and good this year.
And that's the problem......
Sugar is hygroscopic-----meaning it attracts water. So if you toss your peaches with sugar, it will pull the juices out of the peaches, which makes the whole mess watery. Sometimes it can simply make what would be bites of peaches into a mushy mess. Most people thus use cornstarch, which makes a gummy pie.
Once again I turned to Cook's Illustrated, and found a method for making a truly great peach pie. Their methodology uses pectin (think apple pie)------pectin keeps the fruit whole with that great texture, but doesn't coagulate the juices as cornstarch does.
This pie was not just lovely to look at, but had a great bite of fruit with just the right texture. Use the Contact Form to learn how to turn this year's bumper crop of peaches into an astoundingly good pie!!
Once again I turned to Cook's Illustrated, and found a method for making a truly great peach pie. Their methodology uses pectin (think apple pie)------pectin keeps the fruit whole with that great texture, but doesn't coagulate the juices as cornstarch does.
This pie was not just lovely to look at, but had a great bite of fruit with just the right texture. Use the Contact Form to learn how to turn this year's bumper crop of peaches into an astoundingly good pie!!
A few herbs kneaded into the dough make this bread really special. And while I generally only recommend using fresh herbs, in this case you don't need (knead??) them!
You'll want to bake this bread often just to enjoy the tantalizing aroma that fills your kitchen. Here are the proportions:
4 cups flour
3 TBSP sugar
1 TBSP salt
2 packages dry yeast (4 1/2 tsp)
1 cup milk
1 cup water
1/4 tsp basil
1/4 tsp oregano
1/4 tsp thyme
If you are new to bread baking, please use the Contact Form and I will send you instructions that will work for this-----or any other-----yeast bread.
Happy baking!
4 cups flour
3 TBSP sugar
1 TBSP salt
2 packages dry yeast (4 1/2 tsp)
1 cup milk
1 cup water
1/4 tsp basil
1/4 tsp oregano
1/4 tsp thyme
If you are new to bread baking, please use the Contact Form and I will send you instructions that will work for this-----or any other-----yeast bread.
Happy baking!
The Perfect Buttermilk Pancakes: As with most great cooking, you need to understand the chemistry here.
You want full flavour but fluffy. But pancake making is fickle work.
The proteins in the flour combine with the water in the milk and buttermilk to form gluten, the network of proteins that give pancakes their basic structure. Eggs add more structure-reinforcing protein, along with the moisture that evaporates as the pancake cooks. Other ingredients create carbon dioxide for aeration. If too much carbon dioxide is created early in the grilling process, the pancakes will collapse and become dense. Then there's the combination of acid and baking soda. The acid in the buttermilk makes overinflated pancakes that also collapse and become dense.
So changing any one of these ingredients, even a little, has consequences.
And don't forget, mixing encourages gluten to form (which is why we knead yeast breads). But you want tender pancakes! So don't mix very much (leave a few lumps) and let the batter rest at least 10 minutes to let the gluten relax.
The following proportions work perfectly, and are courtesy of Cook's Illustrated:
10 oz flour
2 TBSP sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/4 cup sour cream
2 eggs
1 TBSP unsalted butter, slightly cooled
These will be the best pancakes you've ever eaten-----I guarantee it.
All of you loyal readers know that I am not a fan of thick-crust pizza. But I do love focaccia. So this is not really pizza, but a focaccia with stuff on top. It will feed a crowd-----10 or more people.
If you're not into the pizza-style toppings, the focaccia by itself is simply delicious.
Focaccia has so much flavour all by itself. It's so crispy-on-the-outside, yet tender on the inside-----perfect texture.
I made this "pizza" with a simple homemade tomato sauce, sopressata, and fresh mozzarella (and basil). But if you'd like to take this classic over the top, drizzle the slices with hot honey. Yes, hot honey------it's a thing!
This brand is available at Whole Foods. It takes this dish to a whole new level!
Please use the Contact Form to get the recipe for this great casual snack for a crowd!
I made this "pizza" with a simple homemade tomato sauce, sopressata, and fresh mozzarella (and basil). But if you'd like to take this classic over the top, drizzle the slices with hot honey. Yes, hot honey------it's a thing!
This brand is available at Whole Foods. It takes this dish to a whole new level!
Please use the Contact Form to get the recipe for this great casual snack for a crowd!
I get my smoked brisket at Buck's Naked BBQ in Freeport, Maine. There just is nothing like great smoked brisket----but I just don't have the patience to smoke my own. However shrimp would also be great (though quite different) with this salad's combination of flavours.
1 1/2 tsp kosher salt
2 oz thin rice noodles
about 1/4 of a pineapple, cut into bite-size chunks
kirby cucumber, seeded and sliced
a few thin slices of red onion
about 1 TBSP chopped fresh cilantro
2 1/4 tsp seasoned rice vinegar (sushi vinegar)
1 1/2 TBSP hoisin
1 TBSP peanut oil
1 TBSP lime juice
1 1/2 tsp fish sauce
1/2 tsp sriracha
1 TBSP water
2 cups shredded romaine
1/2 lb. thin sliced or shredded smoked beef brisket
1/4 cup sliced pickled peppers (such as Peppadew)
1/4 cup mixed herbs, such as mint, cilantro, and basil
1. Boil 1 qt water with kosher salt. Remove from heat and submerge noodles. Let stand 1bout 15 minutes, or until tender. Drain.
2. Toss together pineapple, cuke, onion, cilantro, and rice vinegar. Set aside.
3. Whisk together hoisin, oil, lime juice, fish sauce, sriracha, and water. Combine with noodles, tossing to coat.
4. Put romaine on a platter. Top with noodles. Arrange pineapple mixture, brisket, peppers on top. Top with the fresh herbs.
2 oz thin rice noodles
about 1/4 of a pineapple, cut into bite-size chunks
kirby cucumber, seeded and sliced
a few thin slices of red onion
about 1 TBSP chopped fresh cilantro
2 1/4 tsp seasoned rice vinegar (sushi vinegar)
1 1/2 TBSP hoisin
1 TBSP peanut oil
1 TBSP lime juice
1 1/2 tsp fish sauce
1/2 tsp sriracha
1 TBSP water
2 cups shredded romaine
1/2 lb. thin sliced or shredded smoked beef brisket
1/4 cup sliced pickled peppers (such as Peppadew)
1/4 cup mixed herbs, such as mint, cilantro, and basil
1. Boil 1 qt water with kosher salt. Remove from heat and submerge noodles. Let stand 1bout 15 minutes, or until tender. Drain.
2. Toss together pineapple, cuke, onion, cilantro, and rice vinegar. Set aside.
3. Whisk together hoisin, oil, lime juice, fish sauce, sriracha, and water. Combine with noodles, tossing to coat.
4. Put romaine on a platter. Top with noodles. Arrange pineapple mixture, brisket, peppers on top. Top with the fresh herbs.
Food truck cuisine: These smokey, Korean inspired dogs are so good, and just like you'd get off our local food truck for twice the price.
FOR THE SLAW:
1 cup finely shredded cabbage
1 small scallion, chopped
1 1/2 tsp lime juice
salt and freshly ground pepper
Toss everything together. Set aside.
FOR THE MAYO:
1 1/2 tsp sesame seeds
1/4 cup mayo
Combine. Set aside.
FOR KIMCHI:
1 1/2 tsp oil
1/2 cup kimchi, chopped
Heat oil over high heat. Add kimchi and fry until slightly brown, 1 1/2-2 1/2 minutes. Set aside.
PUTTING IT TOGETHER:
Oil, for brushing
4 hot dog buns (NOT the Maine top-split kind-----true American hot dog buns)
4 all-beef hot dogs
1/2 cup shredded cheddar
1 cup shredded romaine
thin slices of purple onion
handful cilantro sprigs
sriracha (optional) for drizzling
1. Light a grill. Brush buns with oil. Grill over medium-high heat until slightly charred, about 20 seconds per side. Spread the insides of the buns with the sesame mayo.
2. Grill dogs until nicely charred, about 3 minutes. Place in prepared buns.
3. In this order, layer on fried kimchi, cheddar, romaine, a bit of onion, and cilantro. Top with sriracha.
1 cup finely shredded cabbage
1 small scallion, chopped
1 1/2 tsp lime juice
salt and freshly ground pepper
Toss everything together. Set aside.
FOR THE MAYO:
1 1/2 tsp sesame seeds
1/4 cup mayo
Combine. Set aside.
FOR KIMCHI:
1 1/2 tsp oil
1/2 cup kimchi, chopped
Heat oil over high heat. Add kimchi and fry until slightly brown, 1 1/2-2 1/2 minutes. Set aside.
PUTTING IT TOGETHER:
Oil, for brushing
4 hot dog buns (NOT the Maine top-split kind-----true American hot dog buns)
4 all-beef hot dogs
1/2 cup shredded cheddar
1 cup shredded romaine
thin slices of purple onion
handful cilantro sprigs
sriracha (optional) for drizzling
1. Light a grill. Brush buns with oil. Grill over medium-high heat until slightly charred, about 20 seconds per side. Spread the insides of the buns with the sesame mayo.
2. Grill dogs until nicely charred, about 3 minutes. Place in prepared buns.
3. In this order, layer on fried kimchi, cheddar, romaine, a bit of onion, and cilantro. Top with sriracha.
That's Tahitian vanilla bean dotting the glaze on these yummy little cupcakes. The little cakes themselves are like buttery pound cakes, redolent of brown sugar. And that brown butter glaze? Incredible.
These are special, and have the most tender crumb. Use the Contact Form for the recipe!
This nice quiche has a slight southwestern tang to it. The key is to treat the zucchini properly-----you need to get all the water out. You can make the crust very easily in your food processor, just be sure to allow enough time for it to chill. Call it "Zucchini and Green Chili Quiche", or just call it "Delicious"!
CRUST:
1 1/4 cups pastry flour, or sifted all-purpose flour
1/2 tsp salt
1 stick butter, very cold and cut into small pieces
1/4 cup ice water
Place flour, salt, and butter in a food processor, and pulse until mixture resembles coarse meal. Add water, about one TBSP at a time, and pulse until the dough just starts to pull away from the sides. Wrap in plastic wrap, and chill for at least one hour. Once the pastry crust is well chilled, roll it out and line a 9" pie plate. Chill the pie plate while you prepare the fillng.
FILLING:
3/4 lb zucchini (2 small ones)
salt and pepper
4 oz can green chilis, chopped
1 1/2 TBSP butter
3/4 cup sliced scallions
1 TBSP flour
1 cup cheddar, grated
1/2 cup monterey jack cheese
3 eggs
1 1/2 cups evaporated milk or light cream
1. Coarsely grate zucchini onto a sheet of foil. Sprinkle with salt. Let stand for 30 minutes. Squeez out moisture from zucchini and blot dry.
2. Heat butter in a large skillet. Very slowly cook the scallions until soft, about 5-7 minutes. Stir in the zucchini, heat for a couple of minutes, and then stir in flour.
3. Spread zucchini micture in botton of the pie shell. Sprinkle on the chilis, then sprinkle on half the cheeses.
4. Beat the eggs with the milk or cream. Add salt and pepper to taste. our over pie shell.
5. Top with the rest of the cheese, and bake in preheated 400 degree oven for 5 minutes, then without opening the oven door lower heat to 350 degrees and bake for 25 minutes or until a tester comes out clean.
1 1/4 cups pastry flour, or sifted all-purpose flour
1/2 tsp salt
1 stick butter, very cold and cut into small pieces
1/4 cup ice water
Place flour, salt, and butter in a food processor, and pulse until mixture resembles coarse meal. Add water, about one TBSP at a time, and pulse until the dough just starts to pull away from the sides. Wrap in plastic wrap, and chill for at least one hour. Once the pastry crust is well chilled, roll it out and line a 9" pie plate. Chill the pie plate while you prepare the fillng.
FILLING:
3/4 lb zucchini (2 small ones)
salt and pepper
4 oz can green chilis, chopped
1 1/2 TBSP butter
3/4 cup sliced scallions
1 TBSP flour
1 cup cheddar, grated
1/2 cup monterey jack cheese
3 eggs
1 1/2 cups evaporated milk or light cream
1. Coarsely grate zucchini onto a sheet of foil. Sprinkle with salt. Let stand for 30 minutes. Squeez out moisture from zucchini and blot dry.
2. Heat butter in a large skillet. Very slowly cook the scallions until soft, about 5-7 minutes. Stir in the zucchini, heat for a couple of minutes, and then stir in flour.
3. Spread zucchini micture in botton of the pie shell. Sprinkle on the chilis, then sprinkle on half the cheeses.
4. Beat the eggs with the milk or cream. Add salt and pepper to taste. our over pie shell.
5. Top with the rest of the cheese, and bake in preheated 400 degree oven for 5 minutes, then without opening the oven door lower heat to 350 degrees and bake for 25 minutes or until a tester comes out clean.
This beautiful bread is chock full of Maine maple syrup, oatmeal, and apple cider.
I'm just going to give you the proportions for 1 loaf, because I assume you know how to make yeast bread. If you are new to baking, please use the Contact Form and I will give you detailed directions!
Here are the proportions (again, just one loaf, not two)
1/2 cup plain, cooked oatmeal
1/4 cup maple syrup
2 1/2 TBSP melted butter
1 1/2 tsp salt
1/2 tsp ground coriander
1 TBSP dry yeast
1/2 cup warm water
1/2 cup apple cider
3 cups flour
Here are the proportions (again, just one loaf, not two)
1/2 cup plain, cooked oatmeal
1/4 cup maple syrup
2 1/2 TBSP melted butter
1 1/2 tsp salt
1/2 tsp ground coriander
1 TBSP dry yeast
1/2 cup warm water
1/2 cup apple cider
3 cups flour
These little negimaki are quite difficult to make, but are really worth the effort. Use very good tenderloin, and you too will find them to be an excellent appetizer or even a light main course.
These are just so good. I did have difficulty pounding the tenderloin evenly and cutting it into similar sizes, but otherwise it's not a difficult recipe.
FOR MARINADE/GLAZE:
1/8 cup mirin
1/8 cup tamari
2 1/4 tsp red miso
1 1/2 tsp sugar
3/4 tsp sesame oil
Whisk above ingredients together.
FOR NEGIMAKI:
4 1/4" slices of beef tenderloin, pounded 1/8" thick
1/4 pound kale, tough stems removed
4 scallions, quartered lengthwise
vegetable oil
sesame seeds, toasted
1. Cook kale in boiling salted water until bright green, about 2 minutes. Drain and squeeze out excess water.
2. Spread 1 tsp of marinade on beef, refrigerate 1 hour.
3. Place a slice of beef on a work surface. Top with some scallion slices, and 1/4 of the kale. Roll up very tightly and secure with toothpicks. Repaeat with remaining meat, scallions, and kale.
4. Light a grill, and oil the grate. Brush oil on the rolls. Grill the rolls over high heat until charred, about 2 minutes. Brush with more marinade and continue grilling until glazed, about 30 seconds.
5. Remove from heat. Cut into 1" sections and pour the rest of the marinade over rolls. Sprinkle with sesame seeds.
FOR MARINADE/GLAZE:
1/8 cup mirin
1/8 cup tamari
2 1/4 tsp red miso
1 1/2 tsp sugar
3/4 tsp sesame oil
Whisk above ingredients together.
FOR NEGIMAKI:
4 1/4" slices of beef tenderloin, pounded 1/8" thick
1/4 pound kale, tough stems removed
4 scallions, quartered lengthwise
vegetable oil
sesame seeds, toasted
1. Cook kale in boiling salted water until bright green, about 2 minutes. Drain and squeeze out excess water.
2. Spread 1 tsp of marinade on beef, refrigerate 1 hour.
3. Place a slice of beef on a work surface. Top with some scallion slices, and 1/4 of the kale. Roll up very tightly and secure with toothpicks. Repaeat with remaining meat, scallions, and kale.
4. Light a grill, and oil the grate. Brush oil on the rolls. Grill the rolls over high heat until charred, about 2 minutes. Brush with more marinade and continue grilling until glazed, about 30 seconds.
5. Remove from heat. Cut into 1" sections and pour the rest of the marinade over rolls. Sprinkle with sesame seeds.
The #1 drink in the British Empire (after tea of course)-----or at least the official drink of summer-----is Pimm's Cup. Low in alcohol, and just so refreshing on a summer day.
Every year over 80,000 pints of Pimm's Cup are sold to spectators at Wimbledon.
Stir together 2 oz Pimm's No. 1, sliced cucumber, sliced strawberries, a bit of sliced lemon, a few fresh mint leaves, and ice. Top with 3 oz sparkling lemonade.
Preserved lemons, green olives, toasted almonds, apricots. It's chicken, Moroccan style!
1 TBSP EVOO
kosher salt and ground pepper
4 small chicken thighs, or 2 breasts cut in half
1 small onion, thinly sliced
1 cloves garlic, minced
1/2 tsp cumin
1/2 tsp cinnamon
1/4 tsp ground coriander
1/4 tsp ground ginger
1/2 cup low-sodium chicken broth
1/4 cup pittted green olives (I use Castelvantro)
1/4 cup dried apricots, halved
1 TBSP preserved lemon, chopped
1/8 cup flat leaf parsley, chopped
Sliced toasted almonds
1. Heat oven to 425F. Heat oil in oven-safe skillet over medium heat. Season chicken with 1/4 tsp each of the salt and pepper and cook, skin side down, until golden brown and crisp, about 10 minutes.Flip and cook 1 minutes more, then transfer to plate.
2. Add onion and cook, covered, stirring occasionally, until tender, about 4 minutes. Uncover and stir in garlic, cumin, cinnamon, coriander, ginger, 1nd 1/4 tsp each salt and pepper. Cook. tirring occasionally, until onion is golden brown, about 2 minutes
3. Stir in broth and deglaze pan. Return chicken, along with any juices, to skillet with olives, apricots and lemon. Transfer to oven and roast until chicken is cooked through, about 8-10 minutes. Transfer to serving platter and scatter parsley and almonds over it.
kosher salt and ground pepper
4 small chicken thighs, or 2 breasts cut in half
1 small onion, thinly sliced
1 cloves garlic, minced
1/2 tsp cumin
1/2 tsp cinnamon
1/4 tsp ground coriander
1/4 tsp ground ginger
1/2 cup low-sodium chicken broth
1/4 cup pittted green olives (I use Castelvantro)
1/4 cup dried apricots, halved
1 TBSP preserved lemon, chopped
1/8 cup flat leaf parsley, chopped
Sliced toasted almonds
1. Heat oven to 425F. Heat oil in oven-safe skillet over medium heat. Season chicken with 1/4 tsp each of the salt and pepper and cook, skin side down, until golden brown and crisp, about 10 minutes.Flip and cook 1 minutes more, then transfer to plate.
2. Add onion and cook, covered, stirring occasionally, until tender, about 4 minutes. Uncover and stir in garlic, cumin, cinnamon, coriander, ginger, 1nd 1/4 tsp each salt and pepper. Cook. tirring occasionally, until onion is golden brown, about 2 minutes
3. Stir in broth and deglaze pan. Return chicken, along with any juices, to skillet with olives, apricots and lemon. Transfer to oven and roast until chicken is cooked through, about 8-10 minutes. Transfer to serving platter and scatter parsley and almonds over it.
This is like....Asian spaghetti and meatballs? It has all the comfort of its Italian cousin, and is a quick weeknight dinner.
FOR MEATBALLS:
1 TBSP soy sauce
1 Tbsp sesame oil
1 TBSP rice vinegar (plain)
1/4 cup scallions
2 TBSP dry bread crumbs
1 lb ground chuck
1/4 cup kimchi
1 TBSP vegetable oil
Combine all ingredients except vegetable oil. Form into ping-pong-ball-size meatballs. Heat oil in a skillet, and cook meatballs until no longer pink, about 11-12 minutes. Remove from skillet and set aside.
FOR SAUCE:
1 TBSP soy sauce
2 TBSP sesame oil
2 TBSP rice vinegar (plain)
1/4 cup scallions
1/4 cup juice from jar of kimchi
1 TBSP chili garlic sauce
Combine all of above. Set aside.
NOODLES AND ASSEMBLY:
1/2 lb pad thai noodles
rest of the jar of kimchi, or to taste
1/4 cup scallions, for garnish
1 TBSP toasted sesame seeds.
1. Cook noodles according to package directions. Drain.
2 Toss with sauce, along with about 1 cup of the kimchi.
3. Top with meatballs and garnishes.
1 TBSP soy sauce
1 Tbsp sesame oil
1 TBSP rice vinegar (plain)
1/4 cup scallions
2 TBSP dry bread crumbs
1 lb ground chuck
1/4 cup kimchi
1 TBSP vegetable oil
Combine all ingredients except vegetable oil. Form into ping-pong-ball-size meatballs. Heat oil in a skillet, and cook meatballs until no longer pink, about 11-12 minutes. Remove from skillet and set aside.
FOR SAUCE:
1 TBSP soy sauce
2 TBSP sesame oil
2 TBSP rice vinegar (plain)
1/4 cup scallions
1/4 cup juice from jar of kimchi
1 TBSP chili garlic sauce
Combine all of above. Set aside.
NOODLES AND ASSEMBLY:
1/2 lb pad thai noodles
rest of the jar of kimchi, or to taste
1/4 cup scallions, for garnish
1 TBSP toasted sesame seeds.
1. Cook noodles according to package directions. Drain.
2 Toss with sauce, along with about 1 cup of the kimchi.
3. Top with meatballs and garnishes.
Food & Wine magazine named this one of their best 40 recipes ever.
It's truly a wonderful explosion of texture and flavour. There is a phenomenol balance among the nuts, the fruit, the briny castelvetrano olives, and the sweet-and-spicy dressing.
This fabulous main course salad can be (mostly) made ahead----as long ahead as the day before. Talk about an easy dinner!
If you do make it ahead, be sure to pull it out of the fridge in time for it to come to room temperature.
Find the recipe at https://www.foodandwine.com/recipes/farro-and-green-olive-salad-walnuts-and-raisins
If you do make it ahead, be sure to pull it out of the fridge in time for it to come to room temperature.
Find the recipe at https://www.foodandwine.com/recipes/farro-and-green-olive-salad-walnuts-and-raisins
Apple Crisp Cheesecake? Oh yes yes yes!
This is an amazing, rich dessert that will serve 10 or 12 easily. The classic combination of apples and cheese will have your guests raving.
FOR THE CRUST:
12 graham crackers, crushed
6 TSP butter, melted
1 tsp cinnamon
1/4 cup white sugar
1/4 tsp kosher salt
Mix crust ingredients together. Press into the bottom and part way up the side of a 9 inch springform pan.
FOR THE CHEESECAKE:
2 lbs. cream cheese (4 blocks)
1/4 cup white sugar
1/4 cup caramel sauce
1/4 cup sour cream
3 eggs
1 tsp vanilla
2 TBSP flour
1/4 tsp cinnamon
1/2 tsp kosher salt
Beat cream cheese, caramel, and sugar until slightly fluffy. Beat in remaining ingredients. Pour into crust.
FOR THE TOPPING:
1 apple, peeled and finely chopped
1/4 brown sugar
1/4 cup flour
1/4 cup steel cut oats
1/2 tsp kosher salt
1/4 tsp cinnamon
4 TBSP butter
Scatter apples over cheesecake. Mix next 5 ingredients together. Cut in butter with a pastry cutter. Scatter this micture over apples.
TO BAKE:
Wrap bottom of pan in aluminum foil. Place in water bath. Bake at 325 degrees for 1 hour and 30 minutes, until still a bit jiggly. Turn off oven. Partially open oven door and leave in oven for another hour.
Refrigerate until cold (6-plus hours). Serve with additional caramel sauce and whipped cream.
12 graham crackers, crushed
6 TSP butter, melted
1 tsp cinnamon
1/4 cup white sugar
1/4 tsp kosher salt
Mix crust ingredients together. Press into the bottom and part way up the side of a 9 inch springform pan.
FOR THE CHEESECAKE:
2 lbs. cream cheese (4 blocks)
1/4 cup white sugar
1/4 cup caramel sauce
1/4 cup sour cream
3 eggs
1 tsp vanilla
2 TBSP flour
1/4 tsp cinnamon
1/2 tsp kosher salt
Beat cream cheese, caramel, and sugar until slightly fluffy. Beat in remaining ingredients. Pour into crust.
FOR THE TOPPING:
1 apple, peeled and finely chopped
1/4 brown sugar
1/4 cup flour
1/4 cup steel cut oats
1/2 tsp kosher salt
1/4 tsp cinnamon
4 TBSP butter
Scatter apples over cheesecake. Mix next 5 ingredients together. Cut in butter with a pastry cutter. Scatter this micture over apples.
TO BAKE:
Wrap bottom of pan in aluminum foil. Place in water bath. Bake at 325 degrees for 1 hour and 30 minutes, until still a bit jiggly. Turn off oven. Partially open oven door and leave in oven for another hour.
Refrigerate until cold (6-plus hours). Serve with additional caramel sauce and whipped cream.
This is an easy spinach lasagna that you can make ahead!
This serves 4 people generously. It's a recipe that's easily doubled.
1 1/2 TBSP butter
2 TBSP flour
1 cup vegetable broth
3/4 cup heavy cream (preferably not ultra-pasteurized)
5/8 tsp salt
dash ground nutmeg
1 1/2 tsp EVOO
8 oz sliced crimini mushrooms
1 very large (or 2 smaller) cloves garlic, minced
1 5 oz bag spinach
8 oz whole milk ricotta (half of a small container)
6 oz mozzarella, shredded
1 1/2 oz grated parmasan
2 TBSP beaten egg (that's about half an egg----give the rest to your pup!)
6 no-boil lasagna noodles, e.g. Barilla brand
1/8 tsp ground pepper
Cooking spray
1. Melt butter, then add flour to make a roux. Cook for a minute or two in order to get rid of the raw flour taste. Add broth, cream, and some of the salt, and the nutmeg. Cook until thickened. Set aside.
2. Heat oil. Add mushrooms and cook until browned and the liquid has evaporated. Add garlic and spinach. Cook until spinach is wilted. Stir in about 1 cup of the cream sauce.
3. In a medium bowl, mix the ricotta with most of the mozzarella, the egg, the parmasan, the rest of the salt, and the pepper.
4. Assemble the lasagna this way: Spray a small casserole dish with cooking spray. Coat the bottom of the dish with a bit of the cream sauce. Put 1 1/2 of the noodles on top, then cover with some of the cheese mixture, then the spinach mixture. Repeat twice.
For final layer, top with 1 1/2 noodles, the remaining sauce, and the remaining mozzarella.
5. Cover with foil and bake at 400 degrees for 20 minutes. Uncover and bake another 20 minutes until browned and bubbly. Let stand 10 mnutes or so before cutting.
1 1/2 TBSP butter
2 TBSP flour
1 cup vegetable broth
3/4 cup heavy cream (preferably not ultra-pasteurized)
5/8 tsp salt
dash ground nutmeg
1 1/2 tsp EVOO
8 oz sliced crimini mushrooms
1 very large (or 2 smaller) cloves garlic, minced
1 5 oz bag spinach
8 oz whole milk ricotta (half of a small container)
6 oz mozzarella, shredded
1 1/2 oz grated parmasan
2 TBSP beaten egg (that's about half an egg----give the rest to your pup!)
6 no-boil lasagna noodles, e.g. Barilla brand
1/8 tsp ground pepper
Cooking spray
1. Melt butter, then add flour to make a roux. Cook for a minute or two in order to get rid of the raw flour taste. Add broth, cream, and some of the salt, and the nutmeg. Cook until thickened. Set aside.
2. Heat oil. Add mushrooms and cook until browned and the liquid has evaporated. Add garlic and spinach. Cook until spinach is wilted. Stir in about 1 cup of the cream sauce.
3. In a medium bowl, mix the ricotta with most of the mozzarella, the egg, the parmasan, the rest of the salt, and the pepper.
4. Assemble the lasagna this way: Spray a small casserole dish with cooking spray. Coat the bottom of the dish with a bit of the cream sauce. Put 1 1/2 of the noodles on top, then cover with some of the cheese mixture, then the spinach mixture. Repeat twice.
For final layer, top with 1 1/2 noodles, the remaining sauce, and the remaining mozzarella.
5. Cover with foil and bake at 400 degrees for 20 minutes. Uncover and bake another 20 minutes until browned and bubbly. Let stand 10 mnutes or so before cutting.
One more schnitzel-----this one with classic creamy dill cucumbers
For the master recipe for the pork schnitzel, scroll all the way down to the bottom of this page, where I show it paired with a tomato-basil salad.
This accompaniment, using dill and sour cream, is more traditional. (On the original Cook's Corner page, you can also find the most traditional accompaniment of all, bitter greens). I used Persian cucumbers in this salad, since they hold their crunch better and don't need to be peeled (and therefore add colour). Fresh dill (not the dry junk) is essential. Use the Contact Form if you'd like to find out exactly how to make this.
This accompaniment, using dill and sour cream, is more traditional. (On the original Cook's Corner page, you can also find the most traditional accompaniment of all, bitter greens). I used Persian cucumbers in this salad, since they hold their crunch better and don't need to be peeled (and therefore add colour). Fresh dill (not the dry junk) is essential. Use the Contact Form if you'd like to find out exactly how to make this.
A New England classic: Anadama Bread
Anadama is an old New England yeast bread that contains molasses, as well as a small amount of corn meal (you really can't taste the corn meal). Molasses of course was the most common sweetener in colonial times, and was made in places like Portland Maine from cane that came here on ships from the Caribbean (the unfortunate Triangle Trade).
It's a really nice all-purpose bread with just a hint of sweetness. It's great for sandwiches, or just with some butter for toast.
Make it as you would any other yeast bread, using these ingredients:
2 1/2 cups flour
1/2 cup cornmeal
2 1/4 tsp dry yeast (1 package)
1 tsp salt
1 cup warm water
2 1/2 TBSP butter
1/4 cup molasses
If you aren't familiar with making yeast breads, use the Contact Form for step-by-step instructions.
It's a really nice all-purpose bread with just a hint of sweetness. It's great for sandwiches, or just with some butter for toast.
Make it as you would any other yeast bread, using these ingredients:
2 1/2 cups flour
1/2 cup cornmeal
2 1/4 tsp dry yeast (1 package)
1 tsp salt
1 cup warm water
2 1/2 TBSP butter
1/4 cup molasses
If you aren't familiar with making yeast breads, use the Contact Form for step-by-step instructions.
An apple pie with a pie crust made like cinnamon rolls? You will not believe how good this is.
Yes, this takes longer than simply rolling out a pie crust. But may very well be the best apple pie I've ever made. Whoever thought of putting cinnamon roll filling into a pie crust is a genius!!!!
This is not my recipe. You can find it on this link:
This is not my recipe. You can find it on this link:
These turkey burgers are elevated to another sphere by the addition of a simple-to-make sauce, smoky gouda cheese, and by grilling the onions (since you're standing at the grill anyway......)
This sauce makes enough for 4 burgers
3 TBSP Dijon mustard
2 TBSP whole grain mustard
1 TBSP horseradish, drained
1 TBSP honey
Combine this, and use it on the botton halves of oiled and grilled hamburger buns. For the turkey burgers themselves, form 1 1/2 lbs ground turkey into 4 1" thick burgers. Season with salt and freshly ground pepper, and brush with oil. Grill over high heat for about 10 minutes, turning once. As you are grilling the burgers, also grill a few thick slabs of red onion, for about 5 minutes. Abour a minute before serving, top burgers with 1 oz of smoked gouda on each burger. Close the grill cover and let the cheese melt slightly. Top burgers with rings of the grilled onions and a few slices of cucumber.
3 TBSP Dijon mustard
2 TBSP whole grain mustard
1 TBSP horseradish, drained
1 TBSP honey
Combine this, and use it on the botton halves of oiled and grilled hamburger buns. For the turkey burgers themselves, form 1 1/2 lbs ground turkey into 4 1" thick burgers. Season with salt and freshly ground pepper, and brush with oil. Grill over high heat for about 10 minutes, turning once. As you are grilling the burgers, also grill a few thick slabs of red onion, for about 5 minutes. Abour a minute before serving, top burgers with 1 oz of smoked gouda on each burger. Close the grill cover and let the cheese melt slightly. Top burgers with rings of the grilled onions and a few slices of cucumber.
A very non-Asian egg roll.....it's like a Big Mac on the inside! (so low-calorie they are not!!!!!!!!)
Yes, these things are insanely bad for you. But oh, so good when you are craving fried food!
1/4 cup mayo
1 TBSP yellow mustard (you know, the cheap stuff-----like Heinz or French's)
1 1/2 tsp ketchup
1 1/2 tsp cider vinegar
1/2 tsp sweet paprika
1/2 lb ground beef
1 TBSP yellow mustard
1 TBSP ketchup
1/2 tsp worcestershire
kosher salt
fresh ground pepper
6 egg roll wrappers
6 slices American cheese
1/4 cup dill pickles, chopped fine
oil for frying
sesame seeds
!. Mix together sauce ingredients (mayo through paprika). Set aside.
2. Cook beef, mustard, ketchup, worcestershire, salt and pepper together in a skillet until meat is no longer pink. Drain off fat.
3. On each egg roll wrapper, place a folded slice of cheese, some of the meat mixture, and some dill pickle. Fold up.
4. Heat oil (about 1 inch) in a cast iron skillet to 350 degrees. Fry egg rolls about a minute per side and remove from oil and to drain on paper towels. As the rolls are removed from the oil, immediately sprinkle with sesame seeds. Serve with the mayo mixture as a dipping sauce.
1/4 cup mayo
1 TBSP yellow mustard (you know, the cheap stuff-----like Heinz or French's)
1 1/2 tsp ketchup
1 1/2 tsp cider vinegar
1/2 tsp sweet paprika
1/2 lb ground beef
1 TBSP yellow mustard
1 TBSP ketchup
1/2 tsp worcestershire
kosher salt
fresh ground pepper
6 egg roll wrappers
6 slices American cheese
1/4 cup dill pickles, chopped fine
oil for frying
sesame seeds
!. Mix together sauce ingredients (mayo through paprika). Set aside.
2. Cook beef, mustard, ketchup, worcestershire, salt and pepper together in a skillet until meat is no longer pink. Drain off fat.
3. On each egg roll wrapper, place a folded slice of cheese, some of the meat mixture, and some dill pickle. Fold up.
4. Heat oil (about 1 inch) in a cast iron skillet to 350 degrees. Fry egg rolls about a minute per side and remove from oil and to drain on paper towels. As the rolls are removed from the oil, immediately sprinkle with sesame seeds. Serve with the mayo mixture as a dipping sauce.
This very easy Italian Sausage Lasagna makes just enough for a dinner for two, with leftovers for lunch. Is it your Nonna's lasagna? No, but it's very good, and very easy!
Cooking spray
1 cup mozzarella cheese, shredded
1 cup whole milk ricotta
1/2 lb bulk sweet italian sausage
1/2 cup red onion, chopped
1/2 tsp red pepper flakes
1 1/2 cups tomato-basil pasta sauce
4 no-boil lasagna noodles
1/4 cup grated parmesan
1. Spray a loaf pan with cooking spray. Set aside
2. Mix mozzarella and ricotta. Set aside.
3. Heat butter, then add the sausage, onion, and red pepper flakes. Cook until sausage is no longer pink and onions are tender but not brown, about 5 minutes. Add pasta sauce and remove from heat.
4. Coat bottom of loaf pan with a bit of the sausage mixture. Top with a noodle. Then top the noodle with about 1/3 of the cheese mixture.
5. Top that with about 1/2 cup of the sausage mixter mixture. Place another noodle on top of that, and then another 1/3 of the cheese mixture.
6. Top that with another 1/2 cup or so of the sausage mixture, then another noodle, followed by the last of the cheese mixture.
7. Top that with the last noodle, then the last of the sausage mixture. Sprinkle on the parmesan, and cover with foil.
8. Bake at 425 degrees for 20 minutes, then remove foil and bake another 15 minutes or so until bubbly. Let stand 10 minutes before serving.
1 cup mozzarella cheese, shredded
1 cup whole milk ricotta
1/2 lb bulk sweet italian sausage
1/2 cup red onion, chopped
1/2 tsp red pepper flakes
1 1/2 cups tomato-basil pasta sauce
4 no-boil lasagna noodles
1/4 cup grated parmesan
1. Spray a loaf pan with cooking spray. Set aside
2. Mix mozzarella and ricotta. Set aside.
3. Heat butter, then add the sausage, onion, and red pepper flakes. Cook until sausage is no longer pink and onions are tender but not brown, about 5 minutes. Add pasta sauce and remove from heat.
4. Coat bottom of loaf pan with a bit of the sausage mixture. Top with a noodle. Then top the noodle with about 1/3 of the cheese mixture.
5. Top that with about 1/2 cup of the sausage mixter mixture. Place another noodle on top of that, and then another 1/3 of the cheese mixture.
6. Top that with another 1/2 cup or so of the sausage mixture, then another noodle, followed by the last of the cheese mixture.
7. Top that with the last noodle, then the last of the sausage mixture. Sprinkle on the parmesan, and cover with foil.
8. Bake at 425 degrees for 20 minutes, then remove foil and bake another 15 minutes or so until bubbly. Let stand 10 minutes before serving.
Chocolate Chip Cupcakes with Chocolate Chip Buttercream Icing----so yummy! The big chocolate chips give a great mouth-feel to the creamy icing and delicious vanilla cake.
These are really nice------a chocolate crunch in every bite! use the contact form for this delicious recipe!
In Japan, places that serve yakitori always have a red paper lantern hanging outside, and you'll want to hang one outside your kitchen after making this! Yakitori is one of Japan's favourite snacks, and is always found at festivals and such.
These chicken yakitori are the real thing-----precisely like the street-stall food and "yakitori joint" stuff you'd get in Japan
I made it for dinner, so used long metal skewers for convenience. To make it authentic walking-around food such as you'd eat at a festival or on the street, use 6 or 8 inch bamboo skewers.
1 lb boneless, skinless chicken---thighs or breasts, your choice
4 scallions cut into 2" lengths (white and light green parts only)
a handful of mushrooms, cut bite-size if necessary
1/2 cup soy sauce
1/4 cup mirin
2 TBSP kecap manis (Indonesian sweet soy sauce)
2 TBSP sugar
1 TBSP minced fresh ginger
1 tsp minced garlic
1 tsp sriracha
a bit of vegetable oil
1. Place chicken, mushrooms, and scallions on skewers.
2. Combine next 8 ingredients (soy sauce through sriracha) in a small saucepan. Cook, stirring occasionally, until slightly thickened (about 8 minutes).
3. Light a grill. Brush skewers with oil and grill, turning, until almost cooked through (5 minutes). Brush with the glaze and cook, turning, until chicken is done and nicely glazed (3 minutes).
1 lb boneless, skinless chicken---thighs or breasts, your choice
4 scallions cut into 2" lengths (white and light green parts only)
a handful of mushrooms, cut bite-size if necessary
1/2 cup soy sauce
1/4 cup mirin
2 TBSP kecap manis (Indonesian sweet soy sauce)
2 TBSP sugar
1 TBSP minced fresh ginger
1 tsp minced garlic
1 tsp sriracha
a bit of vegetable oil
1. Place chicken, mushrooms, and scallions on skewers.
2. Combine next 8 ingredients (soy sauce through sriracha) in a small saucepan. Cook, stirring occasionally, until slightly thickened (about 8 minutes).
3. Light a grill. Brush skewers with oil and grill, turning, until almost cooked through (5 minutes). Brush with the glaze and cook, turning, until chicken is done and nicely glazed (3 minutes).
When I lived in Tokyo I had a Filipena maid who taught me how to make these delicious spring rolls. In the Philippines these types of rolls are called "lumpia" and often can be found with crepes for wrappers.
We like a vinegar-based sauce with these; one that's spiked with garlic, bird chilis, and just a bit of soy.
For the lumpia:
1/2 lb ground pork
1/4 cup onion, finely chopped
1/4 cup carrot, fine julienne
2-3 garlic cloves, minced
3/4 tsp Kosher salt
1/8 tsp pepper
12 spring roll wrappers
oil, for frying
Simply mix the filling ingredients together, roll up the wrappers, and fry until the filling is cooked.
For the dipping sauce:
1/2 cup WHITE vinegar
1 TBSP sugar
2 TBSP soy sauce
1 clove garlic, minced
1 bird chili, thinly sliced
Put it together and whisk very well until blended.
For the lumpia:
1/2 lb ground pork
1/4 cup onion, finely chopped
1/4 cup carrot, fine julienne
2-3 garlic cloves, minced
3/4 tsp Kosher salt
1/8 tsp pepper
12 spring roll wrappers
oil, for frying
Simply mix the filling ingredients together, roll up the wrappers, and fry until the filling is cooked.
For the dipping sauce:
1/2 cup WHITE vinegar
1 TBSP sugar
2 TBSP soy sauce
1 clove garlic, minced
1 bird chili, thinly sliced
Put it together and whisk very well until blended.
These burgers taste just like fajitas!!!!
One of the great things about this recipe is that you can use 90% lean ground beef. This means that they come in at a healthy 275 calories per serving. This recipe makes two servings.
1/2 lb. 90% lean ground beef
2 TBSP finely chopped cilantro
1/4 cup finely chopped red onion
2 TBSP chopped scallions
1 tsp minced garlic
1 1/2 tsp New Mexico chili powder
1/2 tsp cumin
1/4 tsp Mexican oregano
1/4 tsp fresh gournd pepper
1/8 tsp salt
GENTLY combine above ingredients (just until they hold together----never overmix burgers!) and form into two oblong burgers.
1/4 cup chopped cilantro
1 1/2 tsp lime juice
3 TBSP mayo
1 1/2 tsp chopped chili in adobo
Combine above ingredients and set aside.
1/4 cup shredded Jack cheese
2 whole wheat hoagie rolls
1/2 cup shredded cabbage
1 Anaheim pepper; roasted, peeled and seeded
sliced red onion
sliced tomato
Light your grill, and oil the grate. Grill burgers until done, about 12 mintues total. Put cheese on top, cover grill, and cook about 1 minute more until cheese is melted.
Spread mayo mixture on bottom of each roll, then top with tomato, burger, a slice of pepper, cabbage, and onion. Serve right away.
1/2 lb. 90% lean ground beef
2 TBSP finely chopped cilantro
1/4 cup finely chopped red onion
2 TBSP chopped scallions
1 tsp minced garlic
1 1/2 tsp New Mexico chili powder
1/2 tsp cumin
1/4 tsp Mexican oregano
1/4 tsp fresh gournd pepper
1/8 tsp salt
GENTLY combine above ingredients (just until they hold together----never overmix burgers!) and form into two oblong burgers.
1/4 cup chopped cilantro
1 1/2 tsp lime juice
3 TBSP mayo
1 1/2 tsp chopped chili in adobo
Combine above ingredients and set aside.
1/4 cup shredded Jack cheese
2 whole wheat hoagie rolls
1/2 cup shredded cabbage
1 Anaheim pepper; roasted, peeled and seeded
sliced red onion
sliced tomato
Light your grill, and oil the grate. Grill burgers until done, about 12 mintues total. Put cheese on top, cover grill, and cook about 1 minute more until cheese is melted.
Spread mayo mixture on bottom of each roll, then top with tomato, burger, a slice of pepper, cabbage, and onion. Serve right away.
More yummy sables (pronounce "sah-BLAY")----this one with matcha and white chocolate!
As I said when I posted this recipe a couple of weeks ago, my daughter thinks these "are basically crunchy butter"
Matcha is only beginning to be known outside of Japan. When I lived there it was only used for the highest-level of tea ceremonies. In that context, it's not at all like the tea that the western world (as well as the middle east and India) is accustomed to----it's chartreus in colour, a bit thick, and kind of foamy. Many westerners don't like it----I always did but perhaps that was because I was so honoured to be included in a few of these ancient rituals with the women in beautiful kimono preparing and serving tea in a fashion that is unchanged in centuries.
In recent years matcha is being used by chefs for all kinds of dishes, including candy and snacks. Because you'll be using it to make cookies, not tea for a traditional tea-ceremony, you can use culinary-grade matcha which is much cheaper.
It has very real health benefits-----so while you're eating these buttery, buttery cookies, you can perhaps imagine that the matcha is doing your body good!!!!!
Scroll down just a bit to find the master recipe for sables. Then change it as follows:
Beat 4 tsp matcha into the butter-sugar mixture. Proceed with recipe, reducing amount of flour to 1 1/2 cups. Beat 1/2 cup finely chopped white chocolate (use the good stuff) into the dough. Combine the sanding sugar with 1/2 tsp matcha before coating cookies
Matcha is only beginning to be known outside of Japan. When I lived there it was only used for the highest-level of tea ceremonies. In that context, it's not at all like the tea that the western world (as well as the middle east and India) is accustomed to----it's chartreus in colour, a bit thick, and kind of foamy. Many westerners don't like it----I always did but perhaps that was because I was so honoured to be included in a few of these ancient rituals with the women in beautiful kimono preparing and serving tea in a fashion that is unchanged in centuries.
In recent years matcha is being used by chefs for all kinds of dishes, including candy and snacks. Because you'll be using it to make cookies, not tea for a traditional tea-ceremony, you can use culinary-grade matcha which is much cheaper.
It has very real health benefits-----so while you're eating these buttery, buttery cookies, you can perhaps imagine that the matcha is doing your body good!!!!!
Scroll down just a bit to find the master recipe for sables. Then change it as follows:
Beat 4 tsp matcha into the butter-sugar mixture. Proceed with recipe, reducing amount of flour to 1 1/2 cups. Beat 1/2 cup finely chopped white chocolate (use the good stuff) into the dough. Combine the sanding sugar with 1/2 tsp matcha before coating cookies
Once in a while we like a dinner where everyone creates and assembles their own plate. These "Korean-Mexican Tacos" were like that, and are pretty good.
I first ate this dish at one of Chef Judy Joo's restaurants in London. I was delighted when I saw that she shared it with Food & Wine. It's a delicious combination of pork tenderloin, and Asian slaw, kimchi, and fresh veggies.
This recipe is available at:
This recipe is available at:
Here's an easy dinner that's a mash-up of cuisines----quesadillas with a Mediterannean twist. Fewer than 350 calories per generous (4 wedges) serving!
This recipe for these Steak, Feta, and Olive Quesadillas is available on line at:
I don't usually post recipes for alcoholic beverages, but thse were just SO good! The recipe was given to me by the barman at the Sheraton-Molokai Hotel in Molokai, Hawaii.
Makes one:
1 1/2 oz light rum
1/2 oz dark rum
1 oz pineapple juice
1/2 oz lemon juice
dash corn syrup, or to taste
Place everything in a blender with an handful of ice cubes. Blend until smooth. Place in a chilled glass
1 1/2 oz light rum
1/2 oz dark rum
1 oz pineapple juice
1/2 oz lemon juice
dash corn syrup, or to taste
Place everything in a blender with an handful of ice cubes. Blend until smooth. Place in a chilled glass
Everyone LOVED these simple little cupcakes with pistachios and raspberries----so good, with the combination of flavours, that they don't even need frosting. The texture is very much like that of a torte.
These come together in no time flat! This recipe makes 7.
1/2 cup whole unsalted pistachios, plus 1/8 cup slivered
3/4 cup sugar
1/2 tsp salt
4 TBSP unsalted butter
1 tsp vanilla extract
2 eggs
1/2 cup flour
1 cup raspberries
1. In food processor, process whole pistachios, sugar and salt until a flour-like consistency. Add butter, eggs, and vanilla and process until well combined. Add flour and process until just combined.
2. Place cupcake papers in a muffin tin and fill about 2/3 full. Sprinkle tops with slivered pistachios and raspberries.
3. Bake at 375 degrees for 25-30 minutes.
1/2 cup whole unsalted pistachios, plus 1/8 cup slivered
3/4 cup sugar
1/2 tsp salt
4 TBSP unsalted butter
1 tsp vanilla extract
2 eggs
1/2 cup flour
1 cup raspberries
1. In food processor, process whole pistachios, sugar and salt until a flour-like consistency. Add butter, eggs, and vanilla and process until well combined. Add flour and process until just combined.
2. Place cupcake papers in a muffin tin and fill about 2/3 full. Sprinkle tops with slivered pistachios and raspberries.
3. Bake at 375 degrees for 25-30 minutes.
Portobello mushroom caps instead of pizza crust? Its like an additional topping, only better!
These are easy and delicious. Gluten-free, too, if you're into that.....
Cooking spray
4 portobello mushroom caps, cleaned of gills
4 1/2 tsp EVOO
kosher salt
freshly ground pepper
3/4 cup pizza sauce
3/8 cup shredded mozzarella
3 TBSP parmasan
3/8 cup mini pepperoni slices
rounded 1/4 tsp dried oregano
red pepper flakes, to taste (optional)
fresh basil
1. Spray a baking pan with cooking spray. Cost mushroom caps with EVOO, salt, and pepper. Bake at 400 degrees for 10 minutes.
2. Remove from oven and fill caps with sauce, mozzarella, parmasan, pepperoni, oregano, (and pepper flakes, if using). Return ot oven and bake another 10 minutes until cheese is bubbly. Top with fresh basil.
Cooking spray
4 portobello mushroom caps, cleaned of gills
4 1/2 tsp EVOO
kosher salt
freshly ground pepper
3/4 cup pizza sauce
3/8 cup shredded mozzarella
3 TBSP parmasan
3/8 cup mini pepperoni slices
rounded 1/4 tsp dried oregano
red pepper flakes, to taste (optional)
fresh basil
1. Spray a baking pan with cooking spray. Cost mushroom caps with EVOO, salt, and pepper. Bake at 400 degrees for 10 minutes.
2. Remove from oven and fill caps with sauce, mozzarella, parmasan, pepperoni, oregano, (and pepper flakes, if using). Return ot oven and bake another 10 minutes until cheese is bubbly. Top with fresh basil.
Craving ground beef but not wanting the calories? [especially after those chicken tenders and fries last night!] This easy dish with Asian flavours and a delicious pan sauce will do the trick nicely at only about 300 calories per serving.
You will need:
FOR PATTIES:
Cooking spray
12 oz 90% lean ground beef
3/4 cup finely diced bell pepper (use your best knife skillls to dice it as small as you can)
3/4 cup finely chopped scallions
3 TBSP hoisin sauce
2 TBSP minced fresh ginger
1. Place the oven rack about 6" from the broiler, and spray a broiler pan with cooking spray.
2. Mix remaining ingredients, and form into patties. Brush patties with a bit of canola oil and place on broiler pan.
3. Broil about 4 minutes per side, While the meat is cooking, make the watercress.
FOR WATERCRESS AND PAN-SAUCE:
2 tsps canola oil
1/2 lb watercress, trimmed of tough stalks if necessary (I use baby watercress instead of trimming)
1 TBSP hoisin
1/2 cup shaoxing wine
1. Heat the oil in a large skillet. Add watercress and toss until wilted, about 1 minute. Remove to platter.
2. Put hoisin and shaoxing wine into the pan and cook, stirring,until slightly reduced, about one minute. Serve over met and watercress.
FOR PATTIES:
Cooking spray
12 oz 90% lean ground beef
3/4 cup finely diced bell pepper (use your best knife skillls to dice it as small as you can)
3/4 cup finely chopped scallions
3 TBSP hoisin sauce
2 TBSP minced fresh ginger
1. Place the oven rack about 6" from the broiler, and spray a broiler pan with cooking spray.
2. Mix remaining ingredients, and form into patties. Brush patties with a bit of canola oil and place on broiler pan.
3. Broil about 4 minutes per side, While the meat is cooking, make the watercress.
FOR WATERCRESS AND PAN-SAUCE:
2 tsps canola oil
1/2 lb watercress, trimmed of tough stalks if necessary (I use baby watercress instead of trimming)
1 TBSP hoisin
1/2 cup shaoxing wine
1. Heat the oil in a large skillet. Add watercress and toss until wilted, about 1 minute. Remove to platter.
2. Put hoisin and shaoxing wine into the pan and cook, stirring,until slightly reduced, about one minute. Serve over met and watercress.
I've said it before-----it can't ALWAYS be healthy eating. Sometimes, only fried will do.
These crispy chicken tenders, served along with blue cheese dressing and ketchup, are really delicious and not very fussy to make. And if you're using store-boat frozen fries out of a bag, why are you bothering to eat them? They're full of calories but low on crunch and flavour.
Make your own fries-----it's very easy. They require stuff you already have on hand-----potatoes, oil, ice cubes and salt. For great flavour and texture it's all about technique! Use the Contact form if you'd like to learn to make this wonderfullly comforting meal!
Make your own fries-----it's very easy. They require stuff you already have on hand-----potatoes, oil, ice cubes and salt. For great flavour and texture it's all about technique! Use the Contact form if you'd like to learn to make this wonderfullly comforting meal!
Sables (pronounced "SAH-blay) are delighful little French cookies that can be made in a variety of ways. As my daughter growing up in Paris says, "These cookies are really just crunchy butter!". Yes, they do melt in your mouth.
For this particular batch, I made the sables orange-ginger flavoured. Here is the basic recipe:
11 TBSP high-fat, unsalted butter (such as Plugra brand), softened
1/3 cup white sugar
1/2 tsp flaky sea salt
1/3/4 cups flour
1/2 cup turbinado sugar, for coating.
1. Beat butter until very soft and whipped. Add white sugar and beat until very well combined.
2. Add flour and beat. The dough is very crumbly. Wrap 1/4 of dough in each of 4 pieces of saran wrap, and push togher hard to form logs. Refrigerate until firm.
3. Cut each log into 6 pieces, squishing each piece together to form a disk. Coat disks with the turbinado sugar, and placedon an ungreased baking sheet.
4. Bake at 325 degrees for 18-22 minutes. Let sit on baking sheets for about 2 minutes, then remove to wire racks to cool completely.
FOR MY ORANGE-GINGER VARIATION:
Combine 1 TBSP finely grated orange rind into white sugar before adding to butter.sugar. Add 1 tsp finely grated fresh ginger to butter-sugar mixture. Toss 1/4 cup crystalized ginger to flour before beating into dough.
Combine about 1/2 tsp orange zest to the turbinado sugar before coating the unbaked cookies.
11 TBSP high-fat, unsalted butter (such as Plugra brand), softened
1/3 cup white sugar
1/2 tsp flaky sea salt
1/3/4 cups flour
1/2 cup turbinado sugar, for coating.
1. Beat butter until very soft and whipped. Add white sugar and beat until very well combined.
2. Add flour and beat. The dough is very crumbly. Wrap 1/4 of dough in each of 4 pieces of saran wrap, and push togher hard to form logs. Refrigerate until firm.
3. Cut each log into 6 pieces, squishing each piece together to form a disk. Coat disks with the turbinado sugar, and placedon an ungreased baking sheet.
4. Bake at 325 degrees for 18-22 minutes. Let sit on baking sheets for about 2 minutes, then remove to wire racks to cool completely.
FOR MY ORANGE-GINGER VARIATION:
Combine 1 TBSP finely grated orange rind into white sugar before adding to butter.sugar. Add 1 tsp finely grated fresh ginger to butter-sugar mixture. Toss 1/4 cup crystalized ginger to flour before beating into dough.
Combine about 1/2 tsp orange zest to the turbinado sugar before coating the unbaked cookies.
Plantains, the Antiguan way!
I haven't been able to get to this web site for about a week, as I needed to go back to Antigua briefly. While down there, Marilyn made me these wonderful plantains. Plantains are great as a side dish (I had them with a grilled steak) and can stand alone as both your starch and your vegetable. They have more Vitamin A, Vitamin C, Vitamin B-6, and potssium than bananas. They are of course rich in fiber.
This is a delicious way to prepare them. Use ripe plantains-----you want ones that have a lot of black spots. The green and yellow kind are not ripe yet.
Slice several (2-4, depending on size) ripe plantains. Toss with 1/4 cup coconut oil and about 1/2 tsp flaky sea salt. Place on parchment-paper-lined baking pan. Bake at 400 degrees for 15 minutes, then flip them and bake another 15 minutes. Remove from oven and finish with more sea salt, if desired.
This is a delicious way to prepare them. Use ripe plantains-----you want ones that have a lot of black spots. The green and yellow kind are not ripe yet.
Slice several (2-4, depending on size) ripe plantains. Toss with 1/4 cup coconut oil and about 1/2 tsp flaky sea salt. Place on parchment-paper-lined baking pan. Bake at 400 degrees for 15 minutes, then flip them and bake another 15 minutes. Remove from oven and finish with more sea salt, if desired.
I've previously discussed the French method of using butter and butter-based sauces on filet mignon. This herb-infused butter is a quick way of dressing up a steak. I served it on grilled, whole-grain garlic bread.
I'll admit to cooking these steaks outside on the grill. This is not ideal for filet mignon, which really should be cooked the French way (seared in a blazing hot cast iron pan, and finished in a fairly hot oven). However I needed to get done in a hurry, particularly wanting zero clean-up. Doing them on the grill also allowed me to grill the bread (just rubbed with garlic) which was a another time-saver.
I gave the steaks an herb rub before grilling. The compound butter can be made far, far in advance.
For the steaks (the herb rub), combine:
1 tsp EVOO
1/2 tsp lemon zest
2 tsp fresh marjoram, minced
1 garlic clove, minced
1/4 tsp kosher salt
1 tsp fresh ground pepper
1 TBS minced fresh rosemary
For the herb butter, combine:
2 tsp EVOO
1 TBSP unsalted butter
1 TBSP snipped chives
1 TBSP capers
1 tsp fresh marjoram, minced
1/2 tsp lemon zest
1 tsp fresh lemon juice
1 tsp kosher salt
1/4 tsp fresh ground pepper
I gave the steaks an herb rub before grilling. The compound butter can be made far, far in advance.
For the steaks (the herb rub), combine:
1 tsp EVOO
1/2 tsp lemon zest
2 tsp fresh marjoram, minced
1 garlic clove, minced
1/4 tsp kosher salt
1 tsp fresh ground pepper
1 TBS minced fresh rosemary
For the herb butter, combine:
2 tsp EVOO
1 TBSP unsalted butter
1 TBSP snipped chives
1 TBSP capers
1 tsp fresh marjoram, minced
1/2 tsp lemon zest
1 tsp fresh lemon juice
1 tsp kosher salt
1/4 tsp fresh ground pepper
It fascinates me how versions of quiche crop up in other countries. The British have a bacon and egg tart, first cousin to a quiche Lorraine. The Welsh have a leek tart.
The leek has a long history in Wales, and great historic significance. It is said that at the battle of Agincourt the Welsh went into battle with a leek proudly pinned to their tunics.
This is a nice, very old Welsh recipe that is like a quiche and contains bacon and parmesan cheese.
"Now wait a second" I can hear you saying, "parmesan cheese isn't Welsh". But though it may not have been invented there, if you go back as far as the 17th century you will find Welsh, English, and Scottish recipes that use it. It's wonderful in this easy pie.
First, bake a pie shell in a 9" tart pan (with removeable bottom). Then finely chop 3 leeks (white part only) and saute them in 3 TBSP butter until tender but not brown. Then broil 3 or 4 slices bacon, until cooked through but not crisp and crumbly, or the bacon will lose its flavour when recooked in the pie. Cut the cooked bacon into small pieces, combine with the leeks, and place in the bottom of the pie shell.
Beat together 1 cup half and half, 3 eggs, 1/3 cup grated parmesan, 1 tsp salt, 1/2 tsp freshly ground pepper, and 1/4 tsp nutmeg. pour into pie shell and bake at 375 degrees for 25-30 minutes. Let cool in pan for 15 minutes before cutting.
"Now wait a second" I can hear you saying, "parmesan cheese isn't Welsh". But though it may not have been invented there, if you go back as far as the 17th century you will find Welsh, English, and Scottish recipes that use it. It's wonderful in this easy pie.
First, bake a pie shell in a 9" tart pan (with removeable bottom). Then finely chop 3 leeks (white part only) and saute them in 3 TBSP butter until tender but not brown. Then broil 3 or 4 slices bacon, until cooked through but not crisp and crumbly, or the bacon will lose its flavour when recooked in the pie. Cut the cooked bacon into small pieces, combine with the leeks, and place in the bottom of the pie shell.
Beat together 1 cup half and half, 3 eggs, 1/3 cup grated parmesan, 1 tsp salt, 1/2 tsp freshly ground pepper, and 1/4 tsp nutmeg. pour into pie shell and bake at 375 degrees for 25-30 minutes. Let cool in pan for 15 minutes before cutting.
If you like Panera's Broccoli and Cheddar Soup, you'll love this easy to make rendition at home. Served with a Mixed-Grain Corn Bread, it's a perfect Sunday night supper.
Low fat, this is not........
2/12 TBSP butter
1 small onion, chopped
1 large garlic clove, minced
3 TBSP flour
2 1/4 cups chicken broth
3/4 cups whole milk
3/4 cups heavy cream
scant 1/4 tsp black pepper
scant1/4 tsp white pepper
scant 1/4 tsp turmeric
scant 1/4 tsp ground nutmeg
3 cups broccoli florets, cut bite size
3/8 cup shredded carrot
6 oz. shredded extra-sharp cheddar
1. Cook onion and garlic in butter until tender but not brown. Add flour and cook 1-2 minutes.
2. Add broth, milk, cream, and spices. Slowly bring to a simmer, until thickened.
3. Add broccoli, carrots, and cheddar. Cook until broccoli is tender, about 5 minutes.
2/12 TBSP butter
1 small onion, chopped
1 large garlic clove, minced
3 TBSP flour
2 1/4 cups chicken broth
3/4 cups whole milk
3/4 cups heavy cream
scant 1/4 tsp black pepper
scant1/4 tsp white pepper
scant 1/4 tsp turmeric
scant 1/4 tsp ground nutmeg
3 cups broccoli florets, cut bite size
3/8 cup shredded carrot
6 oz. shredded extra-sharp cheddar
1. Cook onion and garlic in butter until tender but not brown. Add flour and cook 1-2 minutes.
2. Add broth, milk, cream, and spices. Slowly bring to a simmer, until thickened.
3. Add broccoli, carrots, and cheddar. Cook until broccoli is tender, about 5 minutes.
The corn bread is made the traditional way, in a cast-iron skillet. It features the usual cornmeal, but also whole wheat flour, wheat germ, sesame seeds, and naturally fat-free buttermilk. Use the Contact Form for the easy recipe!
Here's another Pork Schnitzel, this one less classic than the one served up on The Cook's Corner page, because I served this one with a tomato-basil salad. My husband just loved it, and preferred it to the usual schnitzel-accompaniment of bitter greens with lemon and parmesan. This nice and colourful salad is a bit sweeter from the tomatoes, but still has enough ooomph to stand up to the schnitzel.
As I've previously mentioned, any pounded, breaded, and fried meat is called "schnitzel" in Europe. Here's an easy master recipe :
Boneless pork chops----about 5 ounces each, and 1/2 to 3/4 inch thick
about a TBSP lemon juice
kosher salt
pepper
flour
1 egg, beaten
panko
1 TBSP unsalted butter
2 TBSP olive oil
1. Pound chops with meat mallet (between sheets of wax paper) until about 1/4 inch thick. Place on a plate and pour lemon juice over.
2. Season meat with salt and pepper. Set up a dredging station. Coat meat in flour, then egg, then panko. Set on a rack----this dries out the coating a bit.
3. Heat butter and oil in large cast-iron skillet over medium heat. Fry the schnitzels about 2-3 minutes per side.
And here's the nice recipe for the salad:
2 TBSP EVOO
1 TBSP red wine vinegar
kosher salt
pepper
1 small shallot, sliced
1 pint mixed-colour cherry and/or grape tomatoes, cut in half
toen fresh basil
Whisk together EVOO, vinegar, salt, and pepper. Add shallots. Add tomatoes and toss. Add basil to taste.
Boneless pork chops----about 5 ounces each, and 1/2 to 3/4 inch thick
about a TBSP lemon juice
kosher salt
pepper
flour
1 egg, beaten
panko
1 TBSP unsalted butter
2 TBSP olive oil
1. Pound chops with meat mallet (between sheets of wax paper) until about 1/4 inch thick. Place on a plate and pour lemon juice over.
2. Season meat with salt and pepper. Set up a dredging station. Coat meat in flour, then egg, then panko. Set on a rack----this dries out the coating a bit.
3. Heat butter and oil in large cast-iron skillet over medium heat. Fry the schnitzels about 2-3 minutes per side.
And here's the nice recipe for the salad:
2 TBSP EVOO
1 TBSP red wine vinegar
kosher salt
pepper
1 small shallot, sliced
1 pint mixed-colour cherry and/or grape tomatoes, cut in half
toen fresh basil
Whisk together EVOO, vinegar, salt, and pepper. Add shallots. Add tomatoes and toss. Add basil to taste.