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.......
The very best meatball pizza----homemade dough, homemade sauce, homemade meatballs. It doesn't get any better than this!
Here's an idea for summer grilling-----Greek-inspired ribs with grilled lemons
Here's a really tasty fritatta that you can have on the table in 10 minutes. It's enough for dinner for 2 with a side of bread or salad, or just the right amount for 1 glutton!!!
Use a lot of fresh herbs for this----that's what makes it great. Anything from a tsp to a TBSP of several herbs will do. I used mostly parsley, chives, and mint; with a bit of oregano and thyme that I had hanging around.
Whisk those herbs with 5 eggs, salt, and pepper. Cook them in some butter over low heat, without stirring----simply lift the edges to let the uncooked egg run underneath. This wil just take a couple of minutes.
Top with proscuitto and parmesan, and you're done!
Whisk those herbs with 5 eggs, salt, and pepper. Cook them in some butter over low heat, without stirring----simply lift the edges to let the uncooked egg run underneath. This wil just take a couple of minutes.
Top with proscuitto and parmesan, and you're done!
I just heard the grossest thing. Apparently some people have a "dinner rotation", in which they have about 10 or 15 recipes and just continually make the same things over and over.
Really, people? That's the best you can do for your family, when there are literally hundreds of millions of different things you could make?
I totally get it----you're busy. Maybe you work, maybe your kids are small, maybe your kids are big and you find yourself being a constant chauffeur. Or maybe you just have a lot to do, as I do.
But you really, really CAN make a variety of dinners, and keep life interesting and DELICIOUS!!!! A big incentive---eating a variety of foods is very important to our health.
So how about this----before you do a weekly shop, think about what you want for dinner. Perhaps chicken one night, pork another, a coule of vegetarian dinners, some pasta, some ethnic (such as Mexican, Italian, or Asian----or Indian, or anything that suits your fancy).
Then plan to make the easiest stuff on the nights you know you'll be most tired or most busy. Think about things that can be done in advance, and prep them over teh weekend, or whenever else you have time!
I promise, if you do it this way, you're dinners will be something for which the family will be running to the table!
In the interest of "easy", here's a good way to do some pork on a weeknight:
But you really, really CAN make a variety of dinners, and keep life interesting and DELICIOUS!!!! A big incentive---eating a variety of foods is very important to our health.
So how about this----before you do a weekly shop, think about what you want for dinner. Perhaps chicken one night, pork another, a coule of vegetarian dinners, some pasta, some ethnic (such as Mexican, Italian, or Asian----or Indian, or anything that suits your fancy).
Then plan to make the easiest stuff on the nights you know you'll be most tired or most busy. Think about things that can be done in advance, and prep them over teh weekend, or whenever else you have time!
I promise, if you do it this way, you're dinners will be something for which the family will be running to the table!
In the interest of "easy", here's a good way to do some pork on a weeknight:
You will need:
a pork tenderloin
salt, pepper, and fennel or other dry spice of your choice
4 TBSP butter, (divided)
2 or 3 large apples, sliced (you don't even need to peel them!)
a shallot, chopped
1/2 cup apple cider (divided)
fresh thyme
1. Put your cast irion skillet in the oven, and preheat oven to 450 degrees
2. Generously rube salt, pepper, and fennel over pork
3. Remove preheated skillet from oven (be careful!!!!). Throw in half the butter and when it melts, put the pork in the skillet, arrange the apples and shallot around it, and return to the oven.
4. In 10 minutes, remove the skillet from the oven and turn the pork over. Add half the apple cider. Return to oven for 10 more minutes.
5. Test the portk with a meat thermometer. If it is done (about 145 degrees), remove the pork to a cutting board and allow it to rest while you reduce the apples and sauce----do hthis by adding he rest of he butter, the rest of the cider, and boil until reduced, about 5 minutes.
6. Slice pork and arrange over apples.
VOILA!!!
a pork tenderloin
salt, pepper, and fennel or other dry spice of your choice
4 TBSP butter, (divided)
2 or 3 large apples, sliced (you don't even need to peel them!)
a shallot, chopped
1/2 cup apple cider (divided)
fresh thyme
1. Put your cast irion skillet in the oven, and preheat oven to 450 degrees
2. Generously rube salt, pepper, and fennel over pork
3. Remove preheated skillet from oven (be careful!!!!). Throw in half the butter and when it melts, put the pork in the skillet, arrange the apples and shallot around it, and return to the oven.
4. In 10 minutes, remove the skillet from the oven and turn the pork over. Add half the apple cider. Return to oven for 10 more minutes.
5. Test the portk with a meat thermometer. If it is done (about 145 degrees), remove the pork to a cutting board and allow it to rest while you reduce the apples and sauce----do hthis by adding he rest of he butter, the rest of the cider, and boil until reduced, about 5 minutes.
6. Slice pork and arrange over apples.
VOILA!!!
The Creme Brulee side-by-side taste test: is traditional better?
The top of creme brulee is traditionally made with white sugar. I was wondering if raw sugar would taste better. So I made some each way, and did a blind test with my husband.
Clearly the traditional white sugar wins on looks. It's glassy, shatteringly brittle top is MUCH better looking than the raw sugar top, which was difficult to torch without burning (due to the larger crystals).
But taste-wise? It's the raw sugar, hands down!!! The top was still brittle and shattered pleasingly with the first spoonful. It didn't look great, but the top had a nicer, melt-in-your-mouth feel to it.
So you decide----taste or looks? Like falling in love with a person with great looks but who is a self-aggrandizing jerk, the less-good-looking but kinder person of more substance is the way to go!!!! [I learned this in 1999].
Clearly the traditional white sugar wins on looks. It's glassy, shatteringly brittle top is MUCH better looking than the raw sugar top, which was difficult to torch without burning (due to the larger crystals).
But taste-wise? It's the raw sugar, hands down!!! The top was still brittle and shattered pleasingly with the first spoonful. It didn't look great, but the top had a nicer, melt-in-your-mouth feel to it.
So you decide----taste or looks? Like falling in love with a person with great looks but who is a self-aggrandizing jerk, the less-good-looking but kinder person of more substance is the way to go!!!! [I learned this in 1999].
Because I'm not nuts about walnuts----I made PISTACHIO baklava!
This is super-easy to make. Not only that, but it's even BETTER if made the day before (and then gets better as the days go by).
Use RAW pistachios and just pulse them in your food processor. Layer a package (1 lb.) of phyllo with a couple sticks of melted butter, putting the pistachios on the phyllo layers half way through. Bake at 375 F until browned----about 40 minutes. Let completely cool.
Make a simple syrup (about 2 cups white sugar to 1 cup water). Ad some flavour with a bit of lemon juice (a tsp or so) or orange blossom water. When both baklava and syrup are completely cool, pour the syrup over the baklava while baklava is still in the pan. Let it sit overnight to really soak in.
Voila!!! a great dessert, with very little hands-on time.
Use RAW pistachios and just pulse them in your food processor. Layer a package (1 lb.) of phyllo with a couple sticks of melted butter, putting the pistachios on the phyllo layers half way through. Bake at 375 F until browned----about 40 minutes. Let completely cool.
Make a simple syrup (about 2 cups white sugar to 1 cup water). Ad some flavour with a bit of lemon juice (a tsp or so) or orange blossom water. When both baklava and syrup are completely cool, pour the syrup over the baklava while baklava is still in the pan. Let it sit overnight to really soak in.
Voila!!! a great dessert, with very little hands-on time.
Easy-peasy, very quick and delicious dinner---steak, feta, and blackberry salad!
Hanger steak----my go-to when I need to make a steak dinner in a hurry. It's tender like a tenderloin, but with flavour like a strip. You can pan-fry it in less than 10 minutes (use cast-iron), and toss it with feta and berries. Using arugula instead of other lettuces gives you a good contrast of bitter greens, salty cheese, sweet berries, and succulent beef. A quick vinaigrette with sherry vinegar and a touch of honey makes a nice finish.
Make a plain loaf into something with a little more jazz. This basic yeast loaf has a spiral of yummy herbs, butter, and alliums.
Simply use your imagination! For this iteration, I briefly sauteed parsley, finely minced onion, and some garlic in butter. A dash of worcester sauce and black pepper give it a little oomph.
Then just roll it up, let it rise as usual, and bake. Voila, something a little special.
Then just roll it up, let it rise as usual, and bake. Voila, something a little special.
The absolutely delicious little potato stacks look a bit like roses. And oh, the taste!!! Crispy on the outside, creamy on the inside.....and wonderfully cheesy.
Use a mandoline----the potatoes need to be cut very thin, like 1/16 of an inch. I like Yukon Gold potatoes for this (or their equivalent) because they aren't too waxy but aren't too starchy.
2 1/2 lbs small-ish potatoes
1 stick butter
1 TBSP finely chopped fresh rosemary
3/4 cup freshly grated reggiano-parm
2 tsp salt
3/4 tsp freshly ground pepper
1. Use some of the butter to grease a muffin pan (NOT mini-muffins; regular size)
2. Melt remaining butter. Pour over potatoes and add all other ingredients. Mix very thoroughly, using your fingers to be sure the potato slices are all separate and none are stuck together.
3. Stack slices into muffin cups.
4. Bake at 400 F for 55 minutes. Remove from pan and serve.
2 1/2 lbs small-ish potatoes
1 stick butter
1 TBSP finely chopped fresh rosemary
3/4 cup freshly grated reggiano-parm
2 tsp salt
3/4 tsp freshly ground pepper
1. Use some of the butter to grease a muffin pan (NOT mini-muffins; regular size)
2. Melt remaining butter. Pour over potatoes and add all other ingredients. Mix very thoroughly, using your fingers to be sure the potato slices are all separate and none are stuck together.
3. Stack slices into muffin cups.
4. Bake at 400 F for 55 minutes. Remove from pan and serve.
A decadent start to a Sunday----Cinnamon swirl coffee cake.
This coffee cake is not difficult, but it does take 3 different bowls (for the dough, for the swirl, and for the topping). Contact us for the easy, decadent recipe!!!!
The original Fast Food----long before there was McDonald's there were Maine scallops, which cook in less than 5 minutes.
Do't tell ME you don't have time to cook dinner! These scallops are ready in 5 minutes, literally.
For 2 people:
1 lb sea (dry) scallops
1 TBSP EVOO
2 TBSP butter
salt and pepper
1/2 c white vermouth
zest of 1 orange
a couple of scallions
Salt and pepper the scallops. Get a cast irion pan searingly hot, add oil, and sear scallops about 90 seconds per side. Remove and plate the scallops. Let the pan cool slightly and add the butter. When butter is melted, add the scallions and saute about 1 minute. Add orange zest and vermouth and heat to simmering. Pour sauce over scallpos and serve.
For 2 people:
1 lb sea (dry) scallops
1 TBSP EVOO
2 TBSP butter
salt and pepper
1/2 c white vermouth
zest of 1 orange
a couple of scallions
Salt and pepper the scallops. Get a cast irion pan searingly hot, add oil, and sear scallops about 90 seconds per side. Remove and plate the scallops. Let the pan cool slightly and add the butter. When butter is melted, add the scallions and saute about 1 minute. Add orange zest and vermouth and heat to simmering. Pour sauce over scallpos and serve.
This beef tenderloin roast, served as a salad, is a delicious change from the usual. Moreover it can be made in advance----in fact it ought to be---for an easy dinner that's also elegant. With the wonderful sauce, all you need is perhaps some bread (garlic would be good) and dessert for a company-worthy meal.
Major YUMMMMM!!!!
FOR THE SAUCE:
Shake together in a glass jar:
About 1/3 cup EVOO
about 1/4 cup Proscecco vinegar
2 TBSP Dijon
2 TBSP capers
a tsp or more of kosher salt, to taste
a few grinds of black pepper
FOR THE ROAST:
Rub roast with EVOO, plus a few TBSP of a mix of aromatic seedsd----coriander, fennel or anise, carway, etc
Slat and pepper roast GENEROUSLY-----about 3/4-1 TBSP per pound.
Roast to rare or medium rare. Let rest in refrigerator until chilled.
Slice thinly, and arrange over greens. Add dressing to taste over roast and greens.
Shake together in a glass jar:
About 1/3 cup EVOO
about 1/4 cup Proscecco vinegar
2 TBSP Dijon
2 TBSP capers
a tsp or more of kosher salt, to taste
a few grinds of black pepper
FOR THE ROAST:
Rub roast with EVOO, plus a few TBSP of a mix of aromatic seedsd----coriander, fennel or anise, carway, etc
Slat and pepper roast GENEROUSLY-----about 3/4-1 TBSP per pound.
Roast to rare or medium rare. Let rest in refrigerator until chilled.
Slice thinly, and arrange over greens. Add dressing to taste over roast and greens.
Classic, easy, Crinkle-top Chocolate Cookies
This is my own recipe, because I like these cookies to be extra-fudgy. Use the Contact form for the recipe!
My riff on a Maine standby: The Italian Sub
The key to doing it my way is to marinate the vegetables in the dressing for a few hours prior to making the sandwiches. Use a ratio of EVOO and cane or white wine vinegar of 3:1. This is one time it's OK to use dried herbs---basil and a small amount of oregano. You can add some hot pepper to the dressing, or ass a few sliced jalapenos to the sandwich. i prefer to use just a bit of hot red pepper flakes.
You can use whatever kinds of Itlaian meats you prefer. For me that's ALWAYS prosciutto, as well as hard salami and in this case capacola. Onions are mandatory, as are lettuce (non-traditonal in Maine) and tomatoes. Pickels, for sure. Provolone is also truly the best cheese to use to go with Italian meats.
This makes a great sandwich!!! Be sure to use sturdy rolls that ccan stand up to all the filling.
You can use whatever kinds of Itlaian meats you prefer. For me that's ALWAYS prosciutto, as well as hard salami and in this case capacola. Onions are mandatory, as are lettuce (non-traditonal in Maine) and tomatoes. Pickels, for sure. Provolone is also truly the best cheese to use to go with Italian meats.
This makes a great sandwich!!! Be sure to use sturdy rolls that ccan stand up to all the filling.
You can whip up these white chocolate and blueberry blondies from scratch in the time it would take to open a box of brownie mix.
Rodolent with dark brown sugar and good white chocolate, these come together in 10 minutes and bake in 25. They are beautiful to look at, and that sweetness of the chocolate is enhanced by the burst of tart-sweet from the blueberries.
This is my own recipe, and is available via the contact form!!
This is my own recipe, and is available via the contact form!!
Currants!!! We so rarely see them in Maine, but I found them here in the tropics. When I saw these I grabbed up a pint and have been using them in everything. They make a great addition to vanilla yogurt, and if you are into 100-year-old recipes Escoffier even used them for a very high-end soup with currants and champagne. I did that too----but these little hors d'oeuvres were a fast and tasty way to use up the last of them.
Simply brush some EVOO on toasts, an rub them with the cut side of a garlic clove. pread with chevre, the currants, a bit of honey, and some fresh thyme. Delicious and lovely!
These savory fritters from the Indian sub-continent are usually served as a starter to an Indian meal. Because on normal days we don't eat multi-course dinners, we like them as part of the main course. They are called "Bhagi" and are served with tomato chutney.
Although many Indians are vegetarians, this recipe is not because it contains one egg.
FOR THE CHUTNEY:
14 oz tin of petite-diced tomatoes
1 jalapeno, seeded and minced
1/2 of a small red bell pepper, seeded and diced
1 clove garlic, minced
1 TBSP minced fresh ginger
2 TBSP Brown sugar
2 TBSP cider vinegar
1/4 tsp salt
Combine all ingredients in a saucepan and simmer until all liquid has evaporated and chutney is very thick, about 25-30 minutes. Cool to room temperature.
FOR THE BHAJI:
1/2 cup flour
1 tsp baking powder
1/2 tsp cayenne
1/4 tsp turmeric
1/2 tsp cumin
1/2 tsp salt
1 egg, eaten
1/2 cup H2O
1 large yellow onion (such as a Spanish onion) chopped to yield about 2 cups
3 TBSP chopped fresh cilantro
Vegetable oil for frying
Whisk egg and water together. In a separate bowl, whisk together the dry ingredients. Add the egg mixture to the dry inredients and stir until smooth. Add onion and cilantro.
Heat oil to 375F degrees. Drop the batter into the oil one spoonful at a time and fry about one minute per side. Remove to paper towels to drain off excess oil. Serve the fritters with the chutney.
14 oz tin of petite-diced tomatoes
1 jalapeno, seeded and minced
1/2 of a small red bell pepper, seeded and diced
1 clove garlic, minced
1 TBSP minced fresh ginger
2 TBSP Brown sugar
2 TBSP cider vinegar
1/4 tsp salt
Combine all ingredients in a saucepan and simmer until all liquid has evaporated and chutney is very thick, about 25-30 minutes. Cool to room temperature.
FOR THE BHAJI:
1/2 cup flour
1 tsp baking powder
1/2 tsp cayenne
1/4 tsp turmeric
1/2 tsp cumin
1/2 tsp salt
1 egg, eaten
1/2 cup H2O
1 large yellow onion (such as a Spanish onion) chopped to yield about 2 cups
3 TBSP chopped fresh cilantro
Vegetable oil for frying
Whisk egg and water together. In a separate bowl, whisk together the dry ingredients. Add the egg mixture to the dry inredients and stir until smooth. Add onion and cilantro.
Heat oil to 375F degrees. Drop the batter into the oil one spoonful at a time and fry about one minute per side. Remove to paper towels to drain off excess oil. Serve the fritters with the chutney.
As potato salads go, I am much more into the tang of the German style than the mayo-heavy types usually served in the U.S. This warm (or room temp) potato salad that includes apples, onions, and bacon was absolutely super served with lobster tails that I simply grilled.
1 lb fingerlings, cut in half lengthwise
1 TBSP EVOO
2 1/2 tsp finely minced fresh rosemary
3/8 tsp salt (divided)
1/4 tsp freshly ground black pepper (divided)
1 small onion, sliced
2 slices center-cut bacon, chopped
1 Granny Smith apple, peeled and sliced
2 TBSP cider vinegar
1 TBSP whole-seed mustard
Cooking spray
1. Lightly coat a baking dish with cooking spray. Preheat oven to 450F degrees.
2. Toss potatoes with EVOO, rosemary, 1/2 tsp salt, and 1/4 tsp of the pepper. Place cut-side down in bakin dish and bake for 10 minutes.
3. Add onions to baking dish (don't stir) and bake another 10 minutes. Add apples and continue to bake 5 minutes longer.
4. Meanwhile cook the bacon until crisp. Remove pan from heat. Remove the bacon from the pan with a slotted spoon. Stir vinegar and mustard into pan, along with remaining salt and pepper.
5. Toss the potato, onion, and apple mixture with the dressing. Top with the bacon and serve warm or at room temp.
1 TBSP EVOO
2 1/2 tsp finely minced fresh rosemary
3/8 tsp salt (divided)
1/4 tsp freshly ground black pepper (divided)
1 small onion, sliced
2 slices center-cut bacon, chopped
1 Granny Smith apple, peeled and sliced
2 TBSP cider vinegar
1 TBSP whole-seed mustard
Cooking spray
1. Lightly coat a baking dish with cooking spray. Preheat oven to 450F degrees.
2. Toss potatoes with EVOO, rosemary, 1/2 tsp salt, and 1/4 tsp of the pepper. Place cut-side down in bakin dish and bake for 10 minutes.
3. Add onions to baking dish (don't stir) and bake another 10 minutes. Add apples and continue to bake 5 minutes longer.
4. Meanwhile cook the bacon until crisp. Remove pan from heat. Remove the bacon from the pan with a slotted spoon. Stir vinegar and mustard into pan, along with remaining salt and pepper.
5. Toss the potato, onion, and apple mixture with the dressing. Top with the bacon and serve warm or at room temp.
It must be the beautiful spring weather-----we seem to be transitioning to main course salads for dinner. Here's an easy one that uses pre-prepped ingredients; you give it its Asian bend:
This recipe serves two:
1/2 lb fried chicken tenders (from the deli), cut into bite-size pieces
1 1/2 cups cole slaw mix
1 cup shredded red cabbage
1/4 cup thinly sliced scallions
1/4 cup chopped fresh cilantro
3/8 cup peanuts
2 1/2 TBSP lime juice
1 1/2 TBSP creamy peanut butter
1 1/2 TBSP sesame oil
1 TBSP soy sauce
1 TBSP SEASONED rice vinegar (i.e. "sushi vinegar")
1 TBSP light brown sugar
dash of crushed red pepper
Toss first 6 inredients together (chicken through peanuts) in a large bowl. Whisk remaining 7 ingredients together in another bowl until thoroughly combined. Pur the dressing over the salad and toss.
1/2 lb fried chicken tenders (from the deli), cut into bite-size pieces
1 1/2 cups cole slaw mix
1 cup shredded red cabbage
1/4 cup thinly sliced scallions
1/4 cup chopped fresh cilantro
3/8 cup peanuts
2 1/2 TBSP lime juice
1 1/2 TBSP creamy peanut butter
1 1/2 TBSP sesame oil
1 TBSP soy sauce
1 TBSP SEASONED rice vinegar (i.e. "sushi vinegar")
1 TBSP light brown sugar
dash of crushed red pepper
Toss first 6 inredients together (chicken through peanuts) in a large bowl. Whisk remaining 7 ingredients together in another bowl until thoroughly combined. Pur the dressing over the salad and toss.
La Scala in Beverly Hills serves a delicious Italian-style chopped salad. I'm pretty sure they marinate the cheeses, meat, and chickpeas in the dressing before pouring it over loads of fresh herbs and chopped greens. Here's the way to do it:
1/4 cup EVOO
2 TBSP red wine vinegar
1/4 tsp dried thyme
1/4 tsp dried oregano
1/8 tsp dry mustard, such as Coleman's
1/8 tsp red pepper flakes
a small clove garlic, mashed into a paste
7 oz can chickpeas
2 oz provolone, sliced into strips
2 oz hard salami, cut into bite-size pieces
2 oz fresh mozzarella balls (the tiny ones, sold as "pearls")
1/2 cup fresh basil leaves
2 TBSP flat leaf parsley leaves
2 TBSP fresh mint leaves
about 1/2 cup thinly sliced red onion
a romaine heart, chopped
raddichio, chopped
Kosher salt to taste
freshly ground pepper, to taste
Combine first 7 ingredients by shaking vigorously in a small jar. Pour over chickpeas, cheeses, salami and onion, and let marinate for at least an hour. Combine remaining ingredients and toss witht the dressing and marinated ingredients.
2 TBSP red wine vinegar
1/4 tsp dried thyme
1/4 tsp dried oregano
1/8 tsp dry mustard, such as Coleman's
1/8 tsp red pepper flakes
a small clove garlic, mashed into a paste
7 oz can chickpeas
2 oz provolone, sliced into strips
2 oz hard salami, cut into bite-size pieces
2 oz fresh mozzarella balls (the tiny ones, sold as "pearls")
1/2 cup fresh basil leaves
2 TBSP flat leaf parsley leaves
2 TBSP fresh mint leaves
about 1/2 cup thinly sliced red onion
a romaine heart, chopped
raddichio, chopped
Kosher salt to taste
freshly ground pepper, to taste
Combine first 7 ingredients by shaking vigorously in a small jar. Pour over chickpeas, cheeses, salami and onion, and let marinate for at least an hour. Combine remaining ingredients and toss witht the dressing and marinated ingredients.
My mother used to call hanger steaks the "butcher's cut" because she said the butcher always kept them for himself!
There is only one hanger steak per steer and it is indeed a very tender cut (my own butcher calls them "butcher's tenderloin"). But unlike tenderloin, a hanger steak has more flavour.
Yesterday I used this wonderful cut for a "steak & potato" dinner salad. This one-dish meal is wonderful and requires almost zero clean-up if you use your bbq grill for the steak, and your microwave for the taters.
Quickly "pickling" the onions takes the edge off and makes them more mellow. Using the spice rub on the steak earlier in the day will add depth of flavour, though it's not essential.
1/2 cup sliced red onion
2/3 cup cider vinegar
1/4 cup H2O
2 tsp sugar
2 tsp Kosher salt, divided
3/4 lbs baby yukon gold taters
1 hanger steak
1 TBSP ground coffee beans
1 tsp chipotle chili powder
1/4 cup EVOO
1 tsp Dijon mustard
Several handfuls of baby greens
1. Combine first 4 ingredients plus 1 tsp of the salt and bring to a boil. Once boiling, remove from heat and let sit about 15 minutes.
2. In a jar, combine the EVOO, Dijon mustard, and 3 TBSP of the onion liquid. Shake well until emulsified. (Discard the rest of the onion liquid, reserving onions)
3. Microvave the potatoes in a covered bowl until tender, about 5 minutes. NOTE: adding 1 TBSP of water is helpful). Slice the potatoes.
4. Rub the ground coffee, chipoltle chili powder, and the other tsp of salt over meat. Grill over high heat until medium-rare (or done to your liking). Medium-rare will take about 4 minutes per side if your steak is room temperature----more if it is cold.
5. Let steak sit about 5 minutes before slicing about 1/4 inch thick. Meanwhile, toss the greens and potatoes with the dressing. Top with the sliced steak and the onions.
1/2 cup sliced red onion
2/3 cup cider vinegar
1/4 cup H2O
2 tsp sugar
2 tsp Kosher salt, divided
3/4 lbs baby yukon gold taters
1 hanger steak
1 TBSP ground coffee beans
1 tsp chipotle chili powder
1/4 cup EVOO
1 tsp Dijon mustard
Several handfuls of baby greens
1. Combine first 4 ingredients plus 1 tsp of the salt and bring to a boil. Once boiling, remove from heat and let sit about 15 minutes.
2. In a jar, combine the EVOO, Dijon mustard, and 3 TBSP of the onion liquid. Shake well until emulsified. (Discard the rest of the onion liquid, reserving onions)
3. Microvave the potatoes in a covered bowl until tender, about 5 minutes. NOTE: adding 1 TBSP of water is helpful). Slice the potatoes.
4. Rub the ground coffee, chipoltle chili powder, and the other tsp of salt over meat. Grill over high heat until medium-rare (or done to your liking). Medium-rare will take about 4 minutes per side if your steak is room temperature----more if it is cold.
5. Let steak sit about 5 minutes before slicing about 1/4 inch thick. Meanwhile, toss the greens and potatoes with the dressing. Top with the sliced steak and the onions.
A very easy side-salad for Asian meals. This salad of baby bok choi is easy and delicious.
3/4 lb to 1 lb baby bok choi
fresh ginger
soy sauce
sesame oil
sugar
rice vinegar
Thinly slice bok choi (both stems and leaves). Grate some ginger over it and toss. Sprinkle on the rest of the ingredients.
fresh ginger
soy sauce
sesame oil
sugar
rice vinegar
Thinly slice bok choi (both stems and leaves). Grate some ginger over it and toss. Sprinkle on the rest of the ingredients.
For garlic lovers only!!!! I made these boneless chicken breasts using the same method I use for classic Chicken Kiev (scroll down for the classic recipe). In other words, boneless bosoms o' chicken wrapped around a compound butter, then breaded and fried. Like Kiev, the butter oozes out when you cut into them, and in this case the garlic flavour seems to cook right into the meat. It's wonderful.
THIS RECIPE MAKES 2 GENEROUS SERVINGS. BE SURE TO GIVE YOURSELF ENOUGH TIME TO CHILL THE BUTTER AND PARTIALLY FREEZE THE CHICKEN.
1 large clove garlic, minced small
generous pinch of salt
1 TBSP minced flat leaf parsley
3 TBSP unsalted butter, softened
2 boneless bosoms of chicken, about 6-8 oz each, pounded to an even thickness
salt and pepper
1/2 cup flour
1 tsp salt
1 egg, beaten
1 cup panko
more salt
cayenne pepper
oil for frying
1. Mash the garlic and the pinch of salt until pasty. Add the parsley and the butter. Wrap the compounded butter in plastic wrap, form into a log, and refrigerate until very cold.
2. Sprinkle chicken with salt and pepper. Cut the butter-log into 2 pieces. Place one piece of butter in the center of each of the chicken breasts. Pull the chicken around the butter, so that the chicken forms a ball that is smooth on the top and gathered on the bottom. Close the gathers as best you can, then wrap each ball in plastic wrap. Place in freezer for half an hour (you don't want the chicken to actually freeze!).
3. Combine flour with the 1 tsp salt. Create a dredging station with the flour/salt mixture in one bowl, the egg in the next bowl, and the panko in a third bowl.
4. Remove the chicken from the freezer. Dredge in flour mixture, then egg, then panko. Put on a plate, gathered side down, and freeze for another 15 minutes.
5. Heat oil to 350F degrees. Preheat oven to 400 degrees. When oil is hot, fry the chicken bundles for 1 MINUTE EACH SIDE. Remove from oil and place on a foil-lined baking pan. Bake for 15 minutes.
6. IMPORTANT!!! Let rest 5 minutes before serving.
1 large clove garlic, minced small
generous pinch of salt
1 TBSP minced flat leaf parsley
3 TBSP unsalted butter, softened
2 boneless bosoms of chicken, about 6-8 oz each, pounded to an even thickness
salt and pepper
1/2 cup flour
1 tsp salt
1 egg, beaten
1 cup panko
more salt
cayenne pepper
oil for frying
1. Mash the garlic and the pinch of salt until pasty. Add the parsley and the butter. Wrap the compounded butter in plastic wrap, form into a log, and refrigerate until very cold.
2. Sprinkle chicken with salt and pepper. Cut the butter-log into 2 pieces. Place one piece of butter in the center of each of the chicken breasts. Pull the chicken around the butter, so that the chicken forms a ball that is smooth on the top and gathered on the bottom. Close the gathers as best you can, then wrap each ball in plastic wrap. Place in freezer for half an hour (you don't want the chicken to actually freeze!).
3. Combine flour with the 1 tsp salt. Create a dredging station with the flour/salt mixture in one bowl, the egg in the next bowl, and the panko in a third bowl.
4. Remove the chicken from the freezer. Dredge in flour mixture, then egg, then panko. Put on a plate, gathered side down, and freeze for another 15 minutes.
5. Heat oil to 350F degrees. Preheat oven to 400 degrees. When oil is hot, fry the chicken bundles for 1 MINUTE EACH SIDE. Remove from oil and place on a foil-lined baking pan. Bake for 15 minutes.
6. IMPORTANT!!! Let rest 5 minutes before serving.
"Low and slow" is the key phrase when making a pot roast. You'll need about 5 1/2 hours in a 300 degree oven to make this melt-in-your-mouth roast. But once it's in the oven you can practically forget it (just add the vegetables halfway through) and it will make your house smell divine!!!!
PLAN TO MARINATE THE MEAT OVERNIGHT!!!!
3-4 lb chuck roast
3 TBSP vegetable oil, divided
8 cloves garlic, minced
1 medium onion, chopped
1 cup soy sauce
1 lemon, thinly sliced
1 bottle Guiness stout (12-14 oz)
1 tsp freshly ground pepper
Yukon Gold potatoes, however many your family will eat
Carrots, sliced, however many your family will eat
2 TBSP cornstarch
1/2 cup H2O
1. Mix together 2 TBSP of the oil along with the next 5 ingredients. Pour over roast and marinate, refrigerated, overnight.
2. Remove roast from marinade and pat dry with paper towels. Reserve marinade!!!! Sprinkle both sides of roast with the pepper.
3. In a Dutch oven, heat the remaining 1 TBSP of oil over medium-high. Brown roast on both sides, about 4 minutes per side.
4. Pour reserved marinade into the pot. Cover pot and place in a 300F degree oven for 2 1/2 hours.
5. Add vegetables to pot, cover again, and roast another 2 hours.
6. Remove meat and veggies from pot and place on serving platter. Skim off fat and discard. Mix cornstarch and water together, add to pot, and bring to a boil to thicken. Serve the gravy with the roast.
3-4 lb chuck roast
3 TBSP vegetable oil, divided
8 cloves garlic, minced
1 medium onion, chopped
1 cup soy sauce
1 lemon, thinly sliced
1 bottle Guiness stout (12-14 oz)
1 tsp freshly ground pepper
Yukon Gold potatoes, however many your family will eat
Carrots, sliced, however many your family will eat
2 TBSP cornstarch
1/2 cup H2O
1. Mix together 2 TBSP of the oil along with the next 5 ingredients. Pour over roast and marinate, refrigerated, overnight.
2. Remove roast from marinade and pat dry with paper towels. Reserve marinade!!!! Sprinkle both sides of roast with the pepper.
3. In a Dutch oven, heat the remaining 1 TBSP of oil over medium-high. Brown roast on both sides, about 4 minutes per side.
4. Pour reserved marinade into the pot. Cover pot and place in a 300F degree oven for 2 1/2 hours.
5. Add vegetables to pot, cover again, and roast another 2 hours.
6. Remove meat and veggies from pot and place on serving platter. Skim off fat and discard. Mix cornstarch and water together, add to pot, and bring to a boil to thicken. Serve the gravy with the roast.
Yummy warm ham&cheese sliders----make a few for the family, or a bunch for a crowd!
Figure that each person will likely eat 2 rolls. This recipe makes 8.
8 Hawaiian rolls
1 TBSP mayo
1 1/2 tsp Dijon
heaping 1/4 tsp grated garlic
heaping 1/4 tsp grated lemon zest
3 TBSP unsalted butter, melted
scant 1/2 tsp worcestershire
heaping 1/4 tsp poppy seeds
5 1/2 oz ham (from the deli)
2 1/2 oz sliced swiss
cooking spray
1. Combine mayo, Dijon, garlic, and lemon zest. Set aside.
2. Combine butter, worcestershire, and poppy seeds. Set aside.
3. Split the slabs of rolls (do not separate them into individual rolls at this point). Coat a casserole dish with cooking spray. Place bottoms of rolls in the dish, spread with mayo mixture, and top with ham, cheese, and tops of rolls. Pour butter mixture over rolls.
4. Cover tightly with aluminum foil. Bake at 350 degrees for about 15 minutes. Remove the aluminum foil and bake until golden, another 4-5 minutes. Cut into individual rolls and serve warm.
8 Hawaiian rolls
1 TBSP mayo
1 1/2 tsp Dijon
heaping 1/4 tsp grated garlic
heaping 1/4 tsp grated lemon zest
3 TBSP unsalted butter, melted
scant 1/2 tsp worcestershire
heaping 1/4 tsp poppy seeds
5 1/2 oz ham (from the deli)
2 1/2 oz sliced swiss
cooking spray
1. Combine mayo, Dijon, garlic, and lemon zest. Set aside.
2. Combine butter, worcestershire, and poppy seeds. Set aside.
3. Split the slabs of rolls (do not separate them into individual rolls at this point). Coat a casserole dish with cooking spray. Place bottoms of rolls in the dish, spread with mayo mixture, and top with ham, cheese, and tops of rolls. Pour butter mixture over rolls.
4. Cover tightly with aluminum foil. Bake at 350 degrees for about 15 minutes. Remove the aluminum foil and bake until golden, another 4-5 minutes. Cut into individual rolls and serve warm.
Frosty the Cheeseball
These are actually two different-flavoured cheese balls, both using my default blend of about 2 parts shredded cheddar to 3 parts cream cheese. For example, use 2 8-oz packages cream cheese and one 10-oz stick of cheddar.
For the bottom ball, I blended in about 1 1/2 TBSP pesto. For the top ball I blended in some freshly grated onion (about 2 TBSP), about 1/4 tsp mustard, and a few drops of hot sauce.
I then "frosted" both balls with whipped cream cheese, just for looks. Raisin eyes, a carrot nose, red pepper mouth, zucchini scarf, pretzel arms, and ripe olive buttons complete the picture.
For the bottom ball, I blended in about 1 1/2 TBSP pesto. For the top ball I blended in some freshly grated onion (about 2 TBSP), about 1/4 tsp mustard, and a few drops of hot sauce.
I then "frosted" both balls with whipped cream cheese, just for looks. Raisin eyes, a carrot nose, red pepper mouth, zucchini scarf, pretzel arms, and ripe olive buttons complete the picture.
Canned tuna is an excellent thing to have in the pantry for a quick lunch. It's full of good-for-you vitamins and minerals. The problem is, no one eats tuna out of the tin------we want to mix it with mayo, right? And mayo is full of cholesterol.
The good news is that you can make excellent zero-cholesterol mayo with Egg Beaters. Use it to mix with your tuna, and use your imagination from there or make this excellent "Hero" of a sandwich!
FOR THE NO-CHOLESTEROL MAYO:
1/3 cup Egg Beaters
3/4 tsp salt
1/2 tsp dry mustard
1/4 tsp paprika
1/2 tsp sugar
2 TBSP white vinegar
1 cup corn oil
In a blender, combine all ingredients except oil. With blender running, pour in oil in a slow but steady stream.
FOR THE SANDWICH:
1 can tuna
1/2 tsp dried oregano
1/4 tsp garlic salt
big dash of ground pepper
1/4 cup no-cholesterol mayo (recipe above)
Italian bread
Green pepper
Slices of onion
Shredded lettuce
Roasted red pepper
Combine tuna, oregano, garlic salt, pepper, and mayo. Spread on the bread, and layer on the veggies!
1/3 cup Egg Beaters
3/4 tsp salt
1/2 tsp dry mustard
1/4 tsp paprika
1/2 tsp sugar
2 TBSP white vinegar
1 cup corn oil
In a blender, combine all ingredients except oil. With blender running, pour in oil in a slow but steady stream.
FOR THE SANDWICH:
1 can tuna
1/2 tsp dried oregano
1/4 tsp garlic salt
big dash of ground pepper
1/4 cup no-cholesterol mayo (recipe above)
Italian bread
Green pepper
Slices of onion
Shredded lettuce
Roasted red pepper
Combine tuna, oregano, garlic salt, pepper, and mayo. Spread on the bread, and layer on the veggies!
These sandwiches are the perfect lunch------a bit of prosciutto for saltiness, blue cheese for tangy-ness, some salad for crunch, and pears for sweetness.
What you will need for 2 sandwiches:
Whole grain bread (4 slices)
Butter
2 oz proscuitto
2 oz blue cheese (I use gorgonzola dolce)
Sliced pear
Shredded lettuce, spinach, or arugula
1 1/2 tsp EVOO
1 tsp red wine vinegar
A pinch of ground pepper
Toss the greens with the oil, vinegar, and pepper. Toast the bread, and butter one side of each slice. On buttered side, stack some of the salad, a slice of prosciutto, some cheese, and some pear. Close sandwiches and enjoy!
Whole grain bread (4 slices)
Butter
2 oz proscuitto
2 oz blue cheese (I use gorgonzola dolce)
Sliced pear
Shredded lettuce, spinach, or arugula
1 1/2 tsp EVOO
1 tsp red wine vinegar
A pinch of ground pepper
Toss the greens with the oil, vinegar, and pepper. Toast the bread, and butter one side of each slice. On buttered side, stack some of the salad, a slice of prosciutto, some cheese, and some pear. Close sandwiches and enjoy!
Still missing Paris here, and dreaming about the baked goods we so enjoy near our apartment. Those Croissants certainly helped the cravings (scroll down for recipe and method) but recently we've been thinking of some of the French pastries we so often enjoy while there.
Bostock is a classic pastry that can be found in both the patisseries and the boulangeries. It uses day-old bread (thus the boulangerie involvement) but also uses the delicious French pastry filling called frangipane.
It's very easy to make at home, and can even be made the night before so that all you have to do in the morning is pop it in the oven! So good-----and very rich. You can make extras (we even eat it cold) but 1 piece of toast is usually plenty even for fairly big eaters.
FOR THE FRANGIPANE:
1/2 cup sliced almonds
1/4 cup sugar
1 egg
4 TBSP unsalted butter
1/4 tsp Kosher salt
1 1/2 tsp apple brandy
1/2 tsp vanilla extract
FOR THE CINNAMON SYRUP:
1/2 cup sugar
2 sticks cinnamon, broken
about 2 inch piece of vanilla bean, split lengthwise
1/2 cup water
PUTTING IT TOGETHER:
Cooking spray
4 slices brioche, very lightly toasted
a handful (or more to taste) of sliced almonds
1/4 cup apple butter
confectioners' sugar, for dusting
1. Make the frangipane by pulsing butter and almonds together in a food processor. until finely ground. Add other ingredients and process until a dough forms. Chill for half an hour, or even overnight.
2. Make the cinnamon syrup: Boil ingredients together until sugar dissolves. Set aside.
3. Line a baking sheet with parchment . Spray parchment with cooking spray. Paint the brioche slices with the cinnamon syrup----use a lot; don't skimp! Spread each toast with about 1 TBSP apple butter, then top with the frangipane, spreading the frangipane out evenly. Top with the sliced almonds. Bake at 375 degrees for 15-20 minutes until frangipane is set but still soft. Cool slightly and serve warm or at room temperature, sprinkled with the confectioners' sugar.
1/2 cup sliced almonds
1/4 cup sugar
1 egg
4 TBSP unsalted butter
1/4 tsp Kosher salt
1 1/2 tsp apple brandy
1/2 tsp vanilla extract
FOR THE CINNAMON SYRUP:
1/2 cup sugar
2 sticks cinnamon, broken
about 2 inch piece of vanilla bean, split lengthwise
1/2 cup water
PUTTING IT TOGETHER:
Cooking spray
4 slices brioche, very lightly toasted
a handful (or more to taste) of sliced almonds
1/4 cup apple butter
confectioners' sugar, for dusting
1. Make the frangipane by pulsing butter and almonds together in a food processor. until finely ground. Add other ingredients and process until a dough forms. Chill for half an hour, or even overnight.
2. Make the cinnamon syrup: Boil ingredients together until sugar dissolves. Set aside.
3. Line a baking sheet with parchment . Spray parchment with cooking spray. Paint the brioche slices with the cinnamon syrup----use a lot; don't skimp! Spread each toast with about 1 TBSP apple butter, then top with the frangipane, spreading the frangipane out evenly. Top with the sliced almonds. Bake at 375 degrees for 15-20 minutes until frangipane is set but still soft. Cool slightly and serve warm or at room temperature, sprinkled with the confectioners' sugar.
Let's call this one "Sort of Lobster Newburg".
1/2 lb lobster meat (from 2 small lobsters)
2 TBSP butter
1/4 tsp paprika
a pinch of cayenne pepper
1 TBSP flour
1/2 cup heavy cream, preferably not ultra-pasteurized)
1/4 tsp salt
1/2 cup cooked peas (frozen is fine)
1/4 cup sherry
1 beaten egg yolk
hot buttered toast points
Melt butter and stir in paprika, cayenne and flour; cook for about a minute to rid the flour of its raw taste. Add cream and cook until thickened. Add peas and lobster and cook until warmed through. Remove from heat. Mix sherry and egg yolk, whisk into lobster mixture. Serve over toast points.
2 TBSP butter
1/4 tsp paprika
a pinch of cayenne pepper
1 TBSP flour
1/2 cup heavy cream, preferably not ultra-pasteurized)
1/4 tsp salt
1/2 cup cooked peas (frozen is fine)
1/4 cup sherry
1 beaten egg yolk
hot buttered toast points
Melt butter and stir in paprika, cayenne and flour; cook for about a minute to rid the flour of its raw taste. Add cream and cook until thickened. Add peas and lobster and cook until warmed through. Remove from heat. Mix sherry and egg yolk, whisk into lobster mixture. Serve over toast points.
It feels weird that it's been so long since I've been on an airplane (I mean an airliner----I'm still flying myself; one of the few safe things to do in these Covid days). Weirder still is to be in the U.S. for nearly a year.
Even though it's cold in Maine and the snow hasn't fallen as it usually would, the skiing has been quite good. So I find that I'm enjoying the change of my usual winter pace, and am not missing Antigua as I thought I would.
But Paris is another story.
It feels so strange that I haven't been to my Ile St. Louis neighborhood. And oh how I miss the food! Especially the coffee and croissants from the patisserie across the street.
So I decided to make croissants here at home. This involves the process called "lamination" of the dough, which I've talked about before. It's not particularly hard to do, but the time involved is about 10 hours. No, not ACTIVE time! The dough simply needs to be worked for about 5 minutes when it is very, very cold. So you work it for a bit, then put it back in the fridge for 2 1/2 hours while you go about your day. Then repeat that several times.
So unbelievably good. And the best part is that prior to their rising they freeze beautifully. So you can make a couple of dozen, and have them for weeks!
The fat in the butter and the milk is extremely important to the success of this recipe. Don't skimp.
You should be able to see the lamination in the raw dough before you form the crescents. You may see as many as 50 layers. If you do not see the lamination, continue to roll out the dough, fold it into thirds, and refrigerate again.
3 sticks plus 3 TBSP very high-fat butter, such as Finlandia (at least 83% butterfat)
1 3/4 cups whole milk, cold
4 tsp rapid-rise yeast
21 1/4 oz flour
1 3/4 oz sugar
salt
1 egg
1 tsp ice water
1. Melt the 3 TBSP butter over low heat, and immediately stir in milk. Making sure the temperature of the mixture is 100 degreesF or less, stir in yeast, sugar, and 2 tsp salt. Place in a stand mixture, add flour, and knead with the dough hook for several minutes. Roll into a 1" thick rectangle, wrap in plastic, and refrigerate for 2 hours.
2. Meanwhile, with the 3 sticks of butter very cold, beat them with a mallet or rolling pin until pliable but not warm. A bench scraper, to fold the butter in on itself, will help with this. Beat it into about a 6" square, wrap in parchment, and refrigerate until very cold again.
3. Place chilled dough in freezer for 30 minutes. After that, transfer to counter and roll into about a 17 x 8 inch rectangle. Place butter in center of the dough, and fold 2 sides of the dough over the butter. Roll the dough into a 24 x 8 inch rectangle. Fold the 2 shorter sides of the dough over the middle, and roll again to 24 x 8 inches. Fold in thirds again and wrap in plastic, then place in the freezer for 30 minutes.
4. Remove dough from freezer and roll again into a 24 x 8 inch rectangle. Fold into thirds again, wrap in plastic, and refrigerate for 2 hours. After 2 hours, place the dough package in the freezer for 30 minutes.
5. Remove dough from freezer and roll again, this time into an 18 x 16 inch rectangle. Fold in half. Cut dough into triangles. Unfold the triangles (which will yield diamond-shapes), and cut in half to make 22 triangles. Make a small slit in the hypotenuse of the triangle, then stretch the triangle. Using your fingers, roll the dough into a crescent-----that is, from the hypotenuse to the point. Place on parchment-lined baking sheets, leaving at least 3 inches in between to allow for expansion. Let rise at room temp until doubled in size.
6. Whisk together egg and water with a pinch of salt. Brush the egg mixture on to each croissant. Bake in a preheated 400F degree oven until golden, 12-20 minutes.
You should be able to see the lamination in the raw dough before you form the crescents. You may see as many as 50 layers. If you do not see the lamination, continue to roll out the dough, fold it into thirds, and refrigerate again.
3 sticks plus 3 TBSP very high-fat butter, such as Finlandia (at least 83% butterfat)
1 3/4 cups whole milk, cold
4 tsp rapid-rise yeast
21 1/4 oz flour
1 3/4 oz sugar
salt
1 egg
1 tsp ice water
1. Melt the 3 TBSP butter over low heat, and immediately stir in milk. Making sure the temperature of the mixture is 100 degreesF or less, stir in yeast, sugar, and 2 tsp salt. Place in a stand mixture, add flour, and knead with the dough hook for several minutes. Roll into a 1" thick rectangle, wrap in plastic, and refrigerate for 2 hours.
2. Meanwhile, with the 3 sticks of butter very cold, beat them with a mallet or rolling pin until pliable but not warm. A bench scraper, to fold the butter in on itself, will help with this. Beat it into about a 6" square, wrap in parchment, and refrigerate until very cold again.
3. Place chilled dough in freezer for 30 minutes. After that, transfer to counter and roll into about a 17 x 8 inch rectangle. Place butter in center of the dough, and fold 2 sides of the dough over the butter. Roll the dough into a 24 x 8 inch rectangle. Fold the 2 shorter sides of the dough over the middle, and roll again to 24 x 8 inches. Fold in thirds again and wrap in plastic, then place in the freezer for 30 minutes.
4. Remove dough from freezer and roll again into a 24 x 8 inch rectangle. Fold into thirds again, wrap in plastic, and refrigerate for 2 hours. After 2 hours, place the dough package in the freezer for 30 minutes.
5. Remove dough from freezer and roll again, this time into an 18 x 16 inch rectangle. Fold in half. Cut dough into triangles. Unfold the triangles (which will yield diamond-shapes), and cut in half to make 22 triangles. Make a small slit in the hypotenuse of the triangle, then stretch the triangle. Using your fingers, roll the dough into a crescent-----that is, from the hypotenuse to the point. Place on parchment-lined baking sheets, leaving at least 3 inches in between to allow for expansion. Let rise at room temp until doubled in size.
6. Whisk together egg and water with a pinch of salt. Brush the egg mixture on to each croissant. Bake in a preheated 400F degree oven until golden, 12-20 minutes.
You can build a really good chimichanga with Impossible Burger. We really couldn't tell the difference from using hamburger.
I baked these, just to cut down on fat. Had I fried them instead, they would have been as good as any chimichanga I've had in a Mexican restaurant.
12 oz package Impossible Burger
1 15 oz can vegetarian refried beans
1 cup Mexican cheese blend
1/2 cup salsa
1 tsp chili powder
1 tsp cumin
1/2 tsp dried oregano, preferable Mexican oregano
8" flour tortillas
vegetable oil, for brushing
shredded lettuce, ripe olives, sour cream, and more cheese, for garnishing
Brown Impossible burger in a skillet until crumbly. Remove from heat and stir in next 6 ingredients (beans through oregano). Place some of the mixture in each of the tortillas, and roll up tortillas. Brush with oil. Bake at 400F degrees until golden. Garnish if desired, and serve.
1 15 oz can vegetarian refried beans
1 cup Mexican cheese blend
1/2 cup salsa
1 tsp chili powder
1 tsp cumin
1/2 tsp dried oregano, preferable Mexican oregano
8" flour tortillas
vegetable oil, for brushing
shredded lettuce, ripe olives, sour cream, and more cheese, for garnishing
Brown Impossible burger in a skillet until crumbly. Remove from heat and stir in next 6 ingredients (beans through oregano). Place some of the mixture in each of the tortillas, and roll up tortillas. Brush with oil. Bake at 400F degrees until golden. Garnish if desired, and serve.
"Chicken Alouette" was a popular dish for bridal showers and brunches when I was in my twenties. It's easy to make, and served with green beans or a salad makes a festive meal.
"Alouette" is a brand name of a creamy garlic-and-herb spreadable cream cheese. If you can't find it, you can substitute boursin. But Alouette is cheaper. Similarly, while I usually only recommend all-butter puff pastry, this is a dish that is fine with the cheaper Pepperidge Farm stuff.
YOU WILL NEED:
Puff pastry sheets
Boneless chicken breasts
Salt and pepper
Alouette cheese
1 egg beaten with 1 TBSP H2O
parchment paper
Roll puff pastry slightly. Sprinkle chicken with salt and pepper. Place each breast in the middle of a square of puff pastry. Spread with some of the cheese. Bring up side of puff pastry to enclose chicken breast, and press to seal. Place on a parchment lined baking sheet (seam-sides down) and brush with egg mixture. Bake at 400F degrees for 25 minutes.
Puff pastry sheets
Boneless chicken breasts
Salt and pepper
Alouette cheese
1 egg beaten with 1 TBSP H2O
parchment paper
Roll puff pastry slightly. Sprinkle chicken with salt and pepper. Place each breast in the middle of a square of puff pastry. Spread with some of the cheese. Bring up side of puff pastry to enclose chicken breast, and press to seal. Place on a parchment lined baking sheet (seam-sides down) and brush with egg mixture. Bake at 400F degrees for 25 minutes.
This luscious apple tart comes together in no time. The butter-and-brown-sugar crust melts in your mouth------but no rolling out a fussy dough; the crust is simply pressed into a tart pan.
5 Gala apples; peeled, cored, and sliced
1/3 cup light brown sugar
4 1/2 tsp lemon juice
1 tsp cinnamon
1 tsp vanilla
Toss the above ingredients together in a large bowl; set aside.
1 1/3 cups flour
1/4 cup light brown sugar
1/2 tsp Kosher salt
1/4 tsp cinnamon
1 stick plus 2 TBSP melted butter
Whisk dry ingredients together, then add the butter. Stir to form dough. Press into the bottom of an 11" tart pan
Arrange apples over crust. Sprinkle with:
1 TBSP white sugar
2 TBSP butter, cut into small cubes
Bake at 350F degrees for one hour. Remove from oven and brush with:
Apricot jam, melted
1/3 cup light brown sugar
4 1/2 tsp lemon juice
1 tsp cinnamon
1 tsp vanilla
Toss the above ingredients together in a large bowl; set aside.
1 1/3 cups flour
1/4 cup light brown sugar
1/2 tsp Kosher salt
1/4 tsp cinnamon
1 stick plus 2 TBSP melted butter
Whisk dry ingredients together, then add the butter. Stir to form dough. Press into the bottom of an 11" tart pan
Arrange apples over crust. Sprinkle with:
1 TBSP white sugar
2 TBSP butter, cut into small cubes
Bake at 350F degrees for one hour. Remove from oven and brush with:
Apricot jam, melted
The subtle richness of fresh mozzarella. The tang of good tomatoes. A perfect crust, crispy on the outside and chewy on the inside.
I've said it before and I'll say it again------there is no pizza quite as good as Margherita Pizza. Sometimes a combination of simple ingredients is the best.
Cooking spray
1/2 cup plus 2 TBSP warm water
1 1/2 tsp sugar
1 1/8 tsp dry yeast
1 1/2 cups flour
1 tsp Kosher salt
2 TBSP EVOO
corn meal, optional
1/2 cup good quality marinara sauce
8 oz FRESH mozzarella, sliced
Fresh basil leaves
pinch of crushed red pepper (optional)
1. Grease a bowl with cooking spray (this is the bowl for letting the dough rise). Set aside.
2. Proof the yeast with the sugar in a small bowl. Meanwhile, in a large bowl combine flour, salt, and oil. When you can see that the yeast is proofed, add the yeast/sugar/water mixture to the large bowl and combine to form a shaggy dough. Knead until smooth and elastic, about 8 minutes. Note: I always do this whole operation in my stand mixer. Place dough in greased bowl, turn it once, then cover and let rise in warm place until doubled.
3. Spray a 14" pizza pan with cooking spray, and sprinkle with corn meal if desired. Punch dough down. Roll it out or toss and stretch it to fit into the pan.
4. Spread dough with marinara, and top with cheese. Bake in preheated 500 degree oven about 15 minutes. Sprinkle with basil leaves (and crushed pepper if using) just prior to serving.
1/2 cup plus 2 TBSP warm water
1 1/2 tsp sugar
1 1/8 tsp dry yeast
1 1/2 cups flour
1 tsp Kosher salt
2 TBSP EVOO
corn meal, optional
1/2 cup good quality marinara sauce
8 oz FRESH mozzarella, sliced
Fresh basil leaves
pinch of crushed red pepper (optional)
1. Grease a bowl with cooking spray (this is the bowl for letting the dough rise). Set aside.
2. Proof the yeast with the sugar in a small bowl. Meanwhile, in a large bowl combine flour, salt, and oil. When you can see that the yeast is proofed, add the yeast/sugar/water mixture to the large bowl and combine to form a shaggy dough. Knead until smooth and elastic, about 8 minutes. Note: I always do this whole operation in my stand mixer. Place dough in greased bowl, turn it once, then cover and let rise in warm place until doubled.
3. Spray a 14" pizza pan with cooking spray, and sprinkle with corn meal if desired. Punch dough down. Roll it out or toss and stretch it to fit into the pan.
4. Spread dough with marinara, and top with cheese. Bake in preheated 500 degree oven about 15 minutes. Sprinkle with basil leaves (and crushed pepper if using) just prior to serving.
There is no combination that goes together better than filets mignon and blue cheese. The other night I smothered them with some sauteed onions, too! Served with garlic-smashed red potatoes and some sweetened green beans, it was an elegant yet easy meal. Be sure to marinate the steaks overnight!
2 tenderloin filets
Lawry's seasoned salt
Freshly ground black pepper
2 TBSP EVOO
2 TBSP balsamic vinegar
1 1/2 tsp Dijon mustard
1 tsp dried rosemary
1 TBSP butter
1 cup sliced onions
1/2 tsp sugar
2 oz gorgonzola or stilton
Green beans
Turbinado sugar (to taste-----about 1/2 tsp)
Small red taters
2 large cloves garlic, peeled
butter for taters and beans if desired
1. Season steaks with the seasoned salt and pepper. Mix together the oil, vinegar, rosemary, and Dijon. Place the mixture in a ziploc bag, and place steaks inside, shaking the bag to be sure steaks are covered with marinade. Refrigerate for 24 hours.
2. When ready to cook, melt the 1 TBSP butter in a small skillet. Cook the onions, stirring frequently, until nicely golden but with no burned spots, about 20 minutes. Add the sugar and continue cooking to slightly caramelize.
3. Boil potatoes and garlic cloves until potatoes are cooked through. Smash potatoes and garlic, adding butter if desired. Keep warm. Steam green beans until al dente, about 10 minutes. Sprinkle beans with the turbinado sugar, adding butter if desired. Keep warm.
4. Meanwhile, preheat grill. Remove the steaks from the marinade (discard marinade). Cook to medium-rare, flipping only once, about 5 minutes per side depending on size of steaks. Top with onions and cheese.
Lawry's seasoned salt
Freshly ground black pepper
2 TBSP EVOO
2 TBSP balsamic vinegar
1 1/2 tsp Dijon mustard
1 tsp dried rosemary
1 TBSP butter
1 cup sliced onions
1/2 tsp sugar
2 oz gorgonzola or stilton
Green beans
Turbinado sugar (to taste-----about 1/2 tsp)
Small red taters
2 large cloves garlic, peeled
butter for taters and beans if desired
1. Season steaks with the seasoned salt and pepper. Mix together the oil, vinegar, rosemary, and Dijon. Place the mixture in a ziploc bag, and place steaks inside, shaking the bag to be sure steaks are covered with marinade. Refrigerate for 24 hours.
2. When ready to cook, melt the 1 TBSP butter in a small skillet. Cook the onions, stirring frequently, until nicely golden but with no burned spots, about 20 minutes. Add the sugar and continue cooking to slightly caramelize.
3. Boil potatoes and garlic cloves until potatoes are cooked through. Smash potatoes and garlic, adding butter if desired. Keep warm. Steam green beans until al dente, about 10 minutes. Sprinkle beans with the turbinado sugar, adding butter if desired. Keep warm.
4. Meanwhile, preheat grill. Remove the steaks from the marinade (discard marinade). Cook to medium-rare, flipping only once, about 5 minutes per side depending on size of steaks. Top with onions and cheese.
These bite-size crab cakes are baked in a mini-muffin tin. I make them for dinner, but they also makes great hors d'oeuvres-----they can even be put together in advance.
1 1/2 TBSP H20
1/1/2 TBSP cider vinegar
1 tsp sugar
3/8 cup celery, chopped as finely as you can
1/2 lb crabmeat
1 1/2 TBSP snipped chives, divided
2 TBSP canola mayo
1 tsp Dijon mustard, divded
1/8 tsp black pepper
1/8 tsp Kosher salt
about 2 1/2 TBSP beaten egg
1/2 cup whole wheat panko, divided
1 tsp EVOO
cooking spray
1 TBSP 2% Greek yogurt (plain)
1/4 tsp Tabasco
1. Boil the H2O, vinegar, and sugar in a coffee cup in the microwave. Add the celery and let sit about 15 minutes. Drain the celery.
2. Combine crab, 2 tsp chives, 1 TBSP mayo, 1/2 tsp mustard, the pepper, the salt, the egg, and 1/4 cup panko. Chill.
3. Spray a mini muffin tin with cooking spray. Put a bit of panko in the bottom of each cup (about 1/2 tsp each). Divide crab mixture among muffing cups. Combine the rest of the panko and the oil with most of the chives (saving some chives for garnish). Press this mixture on to the crab mixture. Spray all with cooking spray. Bake at 400 degrees for 15 minutes.
4. Meanwhile combine the remaining mayo with the remaining celery and the 1/2 tsp remaining mustard. Add the yogurt and the tabasco. Top each mini crab cake with a bit of this sauce.
1/1/2 TBSP cider vinegar
1 tsp sugar
3/8 cup celery, chopped as finely as you can
1/2 lb crabmeat
1 1/2 TBSP snipped chives, divided
2 TBSP canola mayo
1 tsp Dijon mustard, divded
1/8 tsp black pepper
1/8 tsp Kosher salt
about 2 1/2 TBSP beaten egg
1/2 cup whole wheat panko, divided
1 tsp EVOO
cooking spray
1 TBSP 2% Greek yogurt (plain)
1/4 tsp Tabasco
1. Boil the H2O, vinegar, and sugar in a coffee cup in the microwave. Add the celery and let sit about 15 minutes. Drain the celery.
2. Combine crab, 2 tsp chives, 1 TBSP mayo, 1/2 tsp mustard, the pepper, the salt, the egg, and 1/4 cup panko. Chill.
3. Spray a mini muffin tin with cooking spray. Put a bit of panko in the bottom of each cup (about 1/2 tsp each). Divide crab mixture among muffing cups. Combine the rest of the panko and the oil with most of the chives (saving some chives for garnish). Press this mixture on to the crab mixture. Spray all with cooking spray. Bake at 400 degrees for 15 minutes.
4. Meanwhile combine the remaining mayo with the remaining celery and the 1/2 tsp remaining mustard. Add the yogurt and the tabasco. Top each mini crab cake with a bit of this sauce.
Ah, the Juicy Lucy. A couple of restaurants in Minneapolis claim to have invented it, but let's face it, it's really just a cheeseburger with the cheese inside instead of on top. This does tend to make it juicier than your average burger, since when the fat in the cheese renders it stays right within the burger instead of drying out or dribbling onto your grill.......
This recipe will make 2 burgers:
12 oz ground beef (use a fattier ground beef, such as 80% lean)
1/4 tsp worcestershire
scant 1/4 tsp garlic powder
freshly ground black pepper
Kosher salt
scant 1/8 tsp cayenne
Extra-sharp cheddar
Hamburger buns
Tomato
Green leaf lettuce
Put together the first 6 ingredients-----just combine them; do not overwork the meat or your burgers will become the texture of meatloaf. Form into 4 thin patties. Place some sliced cheese on 2 of the patties, cover each of the cheese-patties with a plain patty. Mush the edges together to seal in the cheese.
Cook in a cast iron skillet over medium-high heat until done, flipping only once (approximately 5 minutes per side or less). Place on the buns with tomato and lettuce.
12 oz ground beef (use a fattier ground beef, such as 80% lean)
1/4 tsp worcestershire
scant 1/4 tsp garlic powder
freshly ground black pepper
Kosher salt
scant 1/8 tsp cayenne
Extra-sharp cheddar
Hamburger buns
Tomato
Green leaf lettuce
Put together the first 6 ingredients-----just combine them; do not overwork the meat or your burgers will become the texture of meatloaf. Form into 4 thin patties. Place some sliced cheese on 2 of the patties, cover each of the cheese-patties with a plain patty. Mush the edges together to seal in the cheese.
Cook in a cast iron skillet over medium-high heat until done, flipping only once (approximately 5 minutes per side or less). Place on the buns with tomato and lettuce.
Another of my Blue Ribbon-winning breads------beautiful and savory Butterhorns.
This recipe will make a dozen
1 cup whole milk cottage cheese
1 egg
1 tsp salt
1/4 tsp baking soda
2 TBSP sugar
1 package (2 1/4 tsp) dry yeast
1/4 cup water
2 cups flour
plenty of butter!
Proof yeast in water. While waiting for it to proof, place first 5 ingredients (cheese through sugar) in a blender and puree. Pour blender contents into a bowl, add yeast mixture and mix well. Add flour and knead for 10 minutes. Let rise until doubled in size and punch down
Roll dough into a 12" circle. Spread with butter, then cut into 12 pie shaped wedges. Roll wedges and let rise until doubled. Bake on parchment paper at 400 degrees for 15 minutes.
1 cup whole milk cottage cheese
1 egg
1 tsp salt
1/4 tsp baking soda
2 TBSP sugar
1 package (2 1/4 tsp) dry yeast
1/4 cup water
2 cups flour
plenty of butter!
Proof yeast in water. While waiting for it to proof, place first 5 ingredients (cheese through sugar) in a blender and puree. Pour blender contents into a bowl, add yeast mixture and mix well. Add flour and knead for 10 minutes. Let rise until doubled in size and punch down
Roll dough into a 12" circle. Spread with butter, then cut into 12 pie shaped wedges. Roll wedges and let rise until doubled. Bake on parchment paper at 400 degrees for 15 minutes.
Antigua at your table---this exceptionally good sweet pepper and tomato sauce dates back to the 1800s. Traditionally it is served with black beans, but it can be used with any meat or fish. It contains cane vinegar, which is available at Latin and Asian markets. Here I've paired it with baked chicken.
3/8 cup EVOO
3/8 lb tomatoes, peeled and chopped
1 clove garlic, crushed
1/8 tsp freshly ground black pepper
1/4 tsp hot paprika
1/8 tsp oregano
1/4 tsp sugar
Salt, to taste
2 TBSP tomato puree
1/4 lb pimentos, chopped, plus the liquid from the jar
1 1/2 TBSP cane vinegar
Heat the oil in a small saucepan and add the tomatoes. Cook until they are somewhat disintegrated, about 10 minutes. Stir in the rest of the ingredients except the vinegar. Cook over low heat, stirring occasionally, until thickened. Remove from heat and stir in the vinegar.
3/8 lb tomatoes, peeled and chopped
1 clove garlic, crushed
1/8 tsp freshly ground black pepper
1/4 tsp hot paprika
1/8 tsp oregano
1/4 tsp sugar
Salt, to taste
2 TBSP tomato puree
1/4 lb pimentos, chopped, plus the liquid from the jar
1 1/2 TBSP cane vinegar
Heat the oil in a small saucepan and add the tomatoes. Cook until they are somewhat disintegrated, about 10 minutes. Stir in the rest of the ingredients except the vinegar. Cook over low heat, stirring occasionally, until thickened. Remove from heat and stir in the vinegar.
It may be a Heart-Attack-On-A-Plate but you will die happy-----Fettucini Alfredo is the ultimate in comfort food.
This recipe will feed three normal people or two gluttons:
6 oz fettuccine (dry works fine)
3/8 cup heavy cream
1/4 cup butter
salt and pepper
small dash of garlic salt
3 TBSP romano
2 TBSP parmesan
Cook pasta according to package directions. Melt butter, then add cream and the rest of the ingredients, stirring until cheese is melted. Add cooked pasta to sauce and stir to thoroughly coat. Serve right away.
6 oz fettuccine (dry works fine)
3/8 cup heavy cream
1/4 cup butter
salt and pepper
small dash of garlic salt
3 TBSP romano
2 TBSP parmesan
Cook pasta according to package directions. Melt butter, then add cream and the rest of the ingredients, stirring until cheese is melted. Add cooked pasta to sauce and stir to thoroughly coat. Serve right away.
Dessert ultra-fast: This cherry-rum "pie"is super good and super easy.
3/4 cup sugar
1/4 cup flour
2 cans (1 lb each) tart cherries (water-packed, such as Gefen brand------NOT "cherry pie filling")
2 TBSP amber rum (such as Mt. Gay)
3 TBSP unsalted butter
3/4 cup flour
3 TBSP ice water
1 tsp sugar
Mix together sugar, flour, cherries, and rum. Pour into a 1 1/2 quart casserole dish. Cut butter into the flour, then slowly add ice water until a dough forms (this is very easy to do in your food processor). Roll out dough and cover the casserole dish. Vent the dough and sprinkle with the 1 tsp sugar. Bake at 400 degrees about 30 minutes.
1/4 cup flour
2 cans (1 lb each) tart cherries (water-packed, such as Gefen brand------NOT "cherry pie filling")
2 TBSP amber rum (such as Mt. Gay)
3 TBSP unsalted butter
3/4 cup flour
3 TBSP ice water
1 tsp sugar
Mix together sugar, flour, cherries, and rum. Pour into a 1 1/2 quart casserole dish. Cut butter into the flour, then slowly add ice water until a dough forms (this is very easy to do in your food processor). Roll out dough and cover the casserole dish. Vent the dough and sprinkle with the 1 tsp sugar. Bake at 400 degrees about 30 minutes.
"Incredible combination" are the words that come to mind when thinking about rich gorgonzola dolce cheese, walnuts, and apples.
This is a very easy dish to make, but feels extravagant! It's hard to see in the photo, but I used dried mini-ravioli (Pagani brand) and it was one of the most delicious pasta meals we've ever eaten.
1 cup heavy cream, preferably not ultra-pasteurized
salt and freshly ground pepper
pinch of cayenne
6 oz dry mini ravioli
3 oz gorgonzola dolce
2 TBSP chopped flat-leaf parsley
2 TBSP freshly grated parmesan
Chopped apple, to taste
about 1/4 cup toasted walnuts, chopped
Cook ravioli according to package directions. While it's cooking, place cream in a skillet and reduce it to nearly half. Stir in salt, pepper, parsley, and cheeses, Drain pasta and reserve some of the cooking water. Add pasta to cream mixture, adding a few spoonfuls of pasta water if necessary. Top with apple and walnuts before serving.
salt and freshly ground pepper
pinch of cayenne
6 oz dry mini ravioli
3 oz gorgonzola dolce
2 TBSP chopped flat-leaf parsley
2 TBSP freshly grated parmesan
Chopped apple, to taste
about 1/4 cup toasted walnuts, chopped
Cook ravioli according to package directions. While it's cooking, place cream in a skillet and reduce it to nearly half. Stir in salt, pepper, parsley, and cheeses, Drain pasta and reserve some of the cooking water. Add pasta to cream mixture, adding a few spoonfuls of pasta water if necessary. Top with apple and walnuts before serving.
Quick and Easy: Grill a flatbread and top with a "PLT" salad-----that's pancetta, lettuce, and tomato, with a nice buttermilk dressing.
1/2 cup chopped pancetta
1 clove garlic, minced
a few shakes of salt
1/3 cup mayo
2 TBSP buttermilk
1/4 tsp pepper
1 lb refrigerated whole wheat pizza dough
2 TBSP EVOO
4 more garlic cloves, thinly sliced crosswise
1/4 tsp pepper
1 cup shredded fontina
shredded romaine
cut tomatoes
Cook pancetta in a small skillet. Drain on paper towels and set aside.
Mash minced garlic with salt. Add mayo, buttermilk, and 1/4 tsp pepper, whisk until blended. Set aside.
Mix together the oil, sliced garlic, and 1/4 tsp pepper. Bring out to the grill along with the dough.
Preheat grill to high. Oil grill. Grill dough until puffed and golden, 1-2 minutes.
Turn dough over and brush with the garlicy oil; top with cheese. Close grill and heat until golden, 1-2 minutes.
Remove from grill and top with pancetta, lettuce, tomatoes, and dressing.
1 clove garlic, minced
a few shakes of salt
1/3 cup mayo
2 TBSP buttermilk
1/4 tsp pepper
1 lb refrigerated whole wheat pizza dough
2 TBSP EVOO
4 more garlic cloves, thinly sliced crosswise
1/4 tsp pepper
1 cup shredded fontina
shredded romaine
cut tomatoes
Cook pancetta in a small skillet. Drain on paper towels and set aside.
Mash minced garlic with salt. Add mayo, buttermilk, and 1/4 tsp pepper, whisk until blended. Set aside.
Mix together the oil, sliced garlic, and 1/4 tsp pepper. Bring out to the grill along with the dough.
Preheat grill to high. Oil grill. Grill dough until puffed and golden, 1-2 minutes.
Turn dough over and brush with the garlicy oil; top with cheese. Close grill and heat until golden, 1-2 minutes.
Remove from grill and top with pancetta, lettuce, tomatoes, and dressing.
OK, so you have the challah from yesterday's recipe (scroll down)!
BUT THIS GETS BETTER!!!!
Coquito is a type of eggnog that is thoroughly Caribbean. It's not Antiguan----it's actually Puerto Rican but is common in Antigua during the holidays.
Using it for French Toast is brilliant. Put aside about half a pound of your challah, and use it for brunch next weekend!!!
FOR THE COQUITOS: (and yes, this is good to drink on its own)
1 cup unsweetened coconut milk
1 cup amber rum (Antiguan Cavalier, or Barbados Mount Gay)
7 oz sweetened condensed milk
2 egg yolks
Put it all in a blender and blend until frothy.
FOR THE FRENCH TOAST:
1/2 lb challah, cut into slices
Coquito
1 TBSP unsalted butter, plus more for greasing
Maple syrup for serving (optional)
Confectioners' sugar, for serving
Place the challah slices in one layer in a 9 x 13 dish. Pour coquitos over, and flip slices to be sure they are well covered. Let soak at least 1 hour and up to overnight. Place in greased dish and dot with butter. Bake at 400 degrees for 30 minutes.
Low-cholesterol challah? Yes it's possible!
Challah is a Jewish egg bread, not unlike French brioche. Well if it's an egg bread it needs eggs, right? Nope! You can make a beautiful loaf using Egg Beaters.
1 1/8 tsp yeast
1/2 cup water
1 TBSP sugar
1 tsp salt
pinch of saffron (for colour only--optional)
4 TBSP butter, melted and slightly cooled
3/8 cup Egg Beaters, plus more for brushing
about 2 1/2 cups flour
poppy seeds
1. Proof yeast in water. Add sugar salt, saffron (if using), butter, and Egg Beaters. Mix well, and then add enough flour to make a stiff dough. Knead until smooth, about 8-10 minutes. Place in a greased bowl and allow to rise until doubled in size. Punch down.
2. Divide dough in 2 portions; one of them about 1/3 of the dough, and the other about 2/3 of the dough. Taking the larger of the two portions, divide it further into 3 portions and braid it. Place on a greased baking sheet. Take the smaller portion of the dough and divide it also into 3 pieces, braid it, and nestle it on top of the larger braid. Allow to rise until doubled in size.
3. Preheat oven to 375 degrees. Paint the dough with some Egg Beaters, and sprinkle with some poppy seeds. Bake about 20 minutes until golden.
1/2 cup water
1 TBSP sugar
1 tsp salt
pinch of saffron (for colour only--optional)
4 TBSP butter, melted and slightly cooled
3/8 cup Egg Beaters, plus more for brushing
about 2 1/2 cups flour
poppy seeds
1. Proof yeast in water. Add sugar salt, saffron (if using), butter, and Egg Beaters. Mix well, and then add enough flour to make a stiff dough. Knead until smooth, about 8-10 minutes. Place in a greased bowl and allow to rise until doubled in size. Punch down.
2. Divide dough in 2 portions; one of them about 1/3 of the dough, and the other about 2/3 of the dough. Taking the larger of the two portions, divide it further into 3 portions and braid it. Place on a greased baking sheet. Take the smaller portion of the dough and divide it also into 3 pieces, braid it, and nestle it on top of the larger braid. Allow to rise until doubled in size.
3. Preheat oven to 375 degrees. Paint the dough with some Egg Beaters, and sprinkle with some poppy seeds. Bake about 20 minutes until golden.
Baby Back ribs that pretty much cook themselves (no having to watch a grill) and have almost zero clean-up? Count me in.
Pair the ribs with some store-bought cole slaw and dinner is served.
1 rack baby back ribs (about 2 lbs)
Kosher salt and freshly ground pepper
1/4 cup honey
2 TBSP ketchup
1 TBSP soy sauce
1 tsp freshly grated ginger
3/4 tsp tamarind concentrate (sometimes sold as "soup base")
1 clove garlic
1/4 tsp sambal oelek
1. Line a rimmed pan with foil. Rub salt and pepper into ribs. Bake in a 275 degree oven, meaty side up, for 2 1/2 hours.
2. Meanwhile, combine all the other ingredients in a food processor until smooth.
3. Increase oven to 450 degrees. Pain ribs with some of the sauce and bake, bone-side up, for 10 minutes. Turn ribs over (to meaty side up) and baste with more sauce. Roast another 5 minutes, then baste again with the remaining sauce. Roast 5 more minutes unitl deep brown and glossy. Let rest for 5 minutes or so before cutting.
Kosher salt and freshly ground pepper
1/4 cup honey
2 TBSP ketchup
1 TBSP soy sauce
1 tsp freshly grated ginger
3/4 tsp tamarind concentrate (sometimes sold as "soup base")
1 clove garlic
1/4 tsp sambal oelek
1. Line a rimmed pan with foil. Rub salt and pepper into ribs. Bake in a 275 degree oven, meaty side up, for 2 1/2 hours.
2. Meanwhile, combine all the other ingredients in a food processor until smooth.
3. Increase oven to 450 degrees. Pain ribs with some of the sauce and bake, bone-side up, for 10 minutes. Turn ribs over (to meaty side up) and baste with more sauce. Roast another 5 minutes, then baste again with the remaining sauce. Roast 5 more minutes unitl deep brown and glossy. Let rest for 5 minutes or so before cutting.
Guacamole, the authentic way.
Use a mortar and pestle to make authentic guacamole. It's not hard to do, and gets it to just the right thickness as you would find it served in Mexico.
1/4 cup chopped cilantro
2 TBSP mild (i.e. white) onion
1/2 tsp Kosher salt
1/2 of a serrano chili, finely chopped
1 lb avocados (about 2)
2 TBSP lime juice
Mash first four ingredients together with a mortar and pestle. Scoop out flesh of avocados and coarsely chop, then add to mortar along with the lime juice and lightly mash.
1/4 cup chopped cilantro
2 TBSP mild (i.e. white) onion
1/2 tsp Kosher salt
1/2 of a serrano chili, finely chopped
1 lb avocados (about 2)
2 TBSP lime juice
Mash first four ingredients together with a mortar and pestle. Scoop out flesh of avocados and coarsely chop, then add to mortar along with the lime juice and lightly mash.
If you want to make really great pasta dishes, you need to familiarize yourself with this little appliance. Anyone know what it is? Raise your hand please!
Yes Johnny, this is a pasta machine!!!!! And I will be the first to admit, I sometimes wonder why I use this old manual contraption when for about 75 bucks I could buy an attachment to my Cuisinart stand mixer.
But there is indeed something very satisfying to turning the crank and rolling out sheets of the best pasta you will ever taste.
I most recently used this to make lasagna sheets for a delicious Veal & Spinach Lasagna. Use the Contact Form for my delicious recipes using freshly made pasta!!!
Your Grandma "roasted" hams and put pineapple on them.
For the 2020s, let's turn that on its head and roast the pineapple, then put a salad with good Italian prosciutto around it!!!! So pretty you could practically use it as a centerpiece.
This is best if allowed to "marinate" overnight in the sugar mixture.
Whole pineapple, peeled and scored diagonally at least 1" deep all around it
1 1/2 tsp kosher salt
1/4 cup sugar
1/2 cup honey
2 TBSP lemon juice
1 TBSP soy sauce
1/2 cup EVOO
Arugula
about 3 oz Italian prosciutto
Pomegranate arils
1/2 tsp black pepper
handful of fresh mint
1. Stir together the salt and sugar. Rub it all over the pineapple and refrigerate over night.
2. Cover the pineapple "stem" with foil (This is done solely so it doesn't burn. It's for the sake of presentation----you don't need the stem). Whisk together honey, lemon juice, soy, and EVOO. Brush over pineapple.
3. Roast pineapple at 425F degrees, basting once or twice.
4. Place pineapple on a serving platter and allow to sit until glaze sets, about 5 minutes. Scatter arugula and ham around it. Pour on any remaining glaze, and top with arils, black pepper, and mint. Carve slices off the pineapple and serve with the salad.
Oooo, burrata cheese. If you've never had this wonderful Italian hybrid of mozzarella and cream, you are in for a treat.
Here I've paired it with a few ingredients more typical of a summer caprese salad, along with some candied pecans. If good, fresh peaches are not in season, you can default (as I did) to frozen sliced peaches. They don't have the vibrant colour of fresh, but this salad is so good I guarantee you wont' be disappointed.
1/2 cup sugar
2/3 cup toasted pecans
Kosher salt and freshly ground pepper
3/4 cup fresh basil leaves
2 or 3 sliced fresh peaches (may use the frozen equivalent)
4 oz ball burrata
fresh mint
1/4 cup Mike's Hot Honey (or make your own hot honey by combining 1/4 honey with 1 tsp cayenne)
Melt sugar in a small saucepan over very low heat. When it is nearly melted, stir in toasted pecans and a pinch each of the salt and pepper. Immediately pour onto a large piece of parchment paper. Let cool completely, then break apart.
Arrange a serving platter with the burrata in the middle, and surround the cheese with the peaches, the basil, a few mint leaves, and the candied pecans. Drizzle with hot honey and serve.
2/3 cup toasted pecans
Kosher salt and freshly ground pepper
3/4 cup fresh basil leaves
2 or 3 sliced fresh peaches (may use the frozen equivalent)
4 oz ball burrata
fresh mint
1/4 cup Mike's Hot Honey (or make your own hot honey by combining 1/4 honey with 1 tsp cayenne)
Melt sugar in a small saucepan over very low heat. When it is nearly melted, stir in toasted pecans and a pinch each of the salt and pepper. Immediately pour onto a large piece of parchment paper. Let cool completely, then break apart.
Arrange a serving platter with the burrata in the middle, and surround the cheese with the peaches, the basil, a few mint leaves, and the candied pecans. Drizzle with hot honey and serve.
This is an easy veggie-packed soup that's just delicious. Perfect for a weeknight.
6 slices bacon, chopped
1 small yellow onion, chopped
3 TBSP flour
1 medium-large Yukon Gold type potato, peeled and cut into bite-size pieces
3 3/4 cups chicken broth
1 medium zucchini, halved lengthwise then cut into 1/4" pieces
10 oz package frozen corn
a medium tomato, chopped
1/2 cup heavy cream
1/4 tsp salt
1/8 tsp pepper
2-3 TBSP julienned fresh basil
ciabatta bread, cut into 3/4" slices (about 6 slices)
2 TBSP melted butter
3/8 cup grated parmesan
1. Over medium heat, cook bacon until it begins to brown. Add onion and cook until bacon is crispy and onion is translucent. Add broth, potatoes, salt, and pepper. Cover and cook until potatoes are almost tender.
2. Add zucchini, corn, tomato, cream, salt, and pepper. Cook about 7-10 minutes until veggies are tender.
3. While soup is cooking, brush both side of bread slices with butter. Broil 1-2 minutes per side until golden brown. Mound a bit of parmesan on each slice, and broil another minute or so until cheese is light brown.
4. Add basil to soup just before serving. Serve with croutons.
1 small yellow onion, chopped
3 TBSP flour
1 medium-large Yukon Gold type potato, peeled and cut into bite-size pieces
3 3/4 cups chicken broth
1 medium zucchini, halved lengthwise then cut into 1/4" pieces
10 oz package frozen corn
a medium tomato, chopped
1/2 cup heavy cream
1/4 tsp salt
1/8 tsp pepper
2-3 TBSP julienned fresh basil
ciabatta bread, cut into 3/4" slices (about 6 slices)
2 TBSP melted butter
3/8 cup grated parmesan
1. Over medium heat, cook bacon until it begins to brown. Add onion and cook until bacon is crispy and onion is translucent. Add broth, potatoes, salt, and pepper. Cover and cook until potatoes are almost tender.
2. Add zucchini, corn, tomato, cream, salt, and pepper. Cook about 7-10 minutes until veggies are tender.
3. While soup is cooking, brush both side of bread slices with butter. Broil 1-2 minutes per side until golden brown. Mound a bit of parmesan on each slice, and broil another minute or so until cheese is light brown.
4. Add basil to soup just before serving. Serve with croutons.
We are all cooking Chinese food at home now (at least those of us who understand the value of a dollar) instead of constantly getting take-out. I often give you recipes for main course Chinese dishes, but not too often for good sides.
These cucumbers are a perfect side dish to any Chinese you make (or even have delivered). Fresh and crisp and cool, they are an excellent foil to your hot dishes and rice.
1 European (seedless) cucumber
2 TBSP plus 2 tsp sesame oil
5 tsp rice vinegar
Kosher salt
2 TBSP plus 2 tsp sesame seeds
heaping 1/4 tsp crushed red pepper
1 or 2 scallions, sliced
Freeze the cuke for about 10 minutes, then cut it lengthwise into sixths. Cut the sixths into 3" lengths. Combine oil, vinegar and some salt and pour over sliced cukes. Let sit for about 10 minutes. Meanwhile in a mini-food processor, combine half the sesame seeds and the red pepper along with 1/2 tsp salt. Process this mixture, then toss with cukes and the oil and vinegar. Place on a serving platter and top with remaining sesame seeds and the scallions.
2 TBSP plus 2 tsp sesame oil
5 tsp rice vinegar
Kosher salt
2 TBSP plus 2 tsp sesame seeds
heaping 1/4 tsp crushed red pepper
1 or 2 scallions, sliced
Freeze the cuke for about 10 minutes, then cut it lengthwise into sixths. Cut the sixths into 3" lengths. Combine oil, vinegar and some salt and pour over sliced cukes. Let sit for about 10 minutes. Meanwhile in a mini-food processor, combine half the sesame seeds and the red pepper along with 1/2 tsp salt. Process this mixture, then toss with cukes and the oil and vinegar. Place on a serving platter and top with remaining sesame seeds and the scallions.
I've given you recipes for onion rings on the original Cooks' Corner page------both battered and breaded. But I recently used a beer batter for o-rings, and it was worth it for something a little different.
I actually find these easier to make in a Dutch oven than my deep fryer because they float, so it's easier to turn them in the Dutch oven.
3/4 cup plus 2 TBSP flur
1/4 cup cornstarch
2 1/4 tsp hot Hungarian paprika
1 1/2 tsp dry mustard
1 1/2 tsp baking powder
1 1/2 tsp Kosher salt, plus more for sprinkling
1 tsp honey
enough canola oil to fill your Dutch oven to about 2" of oil
1 very large yellow onion, sliced into rings
6 oz lager (drink the rest!!!!)
Whisk together dry ingredients, then add honey and beer. Let batter sit for about 10 minutes. Add onion rings a few at a time, then fry in hot oil (375F degrees) for about 3 minutes, turning once. Remove to paper towels and sprinkle with more salt if desired. Serve right away.
3/4 cup plus 2 TBSP flur
1/4 cup cornstarch
2 1/4 tsp hot Hungarian paprika
1 1/2 tsp dry mustard
1 1/2 tsp baking powder
1 1/2 tsp Kosher salt, plus more for sprinkling
1 tsp honey
enough canola oil to fill your Dutch oven to about 2" of oil
1 very large yellow onion, sliced into rings
6 oz lager (drink the rest!!!!)
Whisk together dry ingredients, then add honey and beer. Let batter sit for about 10 minutes. Add onion rings a few at a time, then fry in hot oil (375F degrees) for about 3 minutes, turning once. Remove to paper towels and sprinkle with more salt if desired. Serve right away.
For your perfect Christmas morning brunch: a rich, rich eggnog.
I know what you are thinking-----"Ugh, no raw eggs for me".
None for me either!!! This recipe cooks the eggs so they are safe. The recipe is right out of Joy of Cooking (just trimmed down to serve only 2-4 during these Covid times).
Combine and set aside:
1/4 cup milk
1/4 cup heavy cream
Whisk until blended:
3 egg yolks
1/4 cup plus 4 tsp sugar
1/4 tsp freshly ground nutmeg
Then whisk in until combined:
1/2 cup milk
1/2 cup heavy cream
Place over low heat and stir constantly until mixture reaches 175 degrees on a candy thermometer. Be extremely careful not to overheat, or it will curdle. Remove from the heat and immediately stir in reserved milk and cream. Chill thoroughly, uncovered, and then stir in
3/8 cup brandy
Refrigerate for at least 3 hours. Serve sprinkled with
Freshly ground nutmeg
1/4 cup milk
1/4 cup heavy cream
Whisk until blended:
3 egg yolks
1/4 cup plus 4 tsp sugar
1/4 tsp freshly ground nutmeg
Then whisk in until combined:
1/2 cup milk
1/2 cup heavy cream
Place over low heat and stir constantly until mixture reaches 175 degrees on a candy thermometer. Be extremely careful not to overheat, or it will curdle. Remove from the heat and immediately stir in reserved milk and cream. Chill thoroughly, uncovered, and then stir in
3/8 cup brandy
Refrigerate for at least 3 hours. Serve sprinkled with
Freshly ground nutmeg
Merry Christmas!
Though nobody is having a party (at least smart people aren't), it's festive to make a little something special while we cozy up to the fire the person we love best.
These little cheese balls are two different flavours----one is pesto, while the other has onion, mustard, and a bit of hot sauce.
12 oz cream cheese, at room temperature
8 oz extra sharp cheddar, shredded
1 TBSP pesto
1/2 tsp freshly grated onion
1/8 tsp mustard (the yellow stuff)
1 or 2 drops Tabasco
cilantro, finely chopped
sliced almonds
red bell pepper, finely chopped
celery, carrots, and crackers for serving
Beat cheeses together, then divide into to bowls. To one bowl add the pesto and beat to incorporate. In the other bowl add the onion, mustard, and Tabasco; beat to incorporate. Chill both bowls until firm. When cheese is firm enough to handle, shape into trees. Roll trees in the cilantro, then decorate with almonds and red pepper.
8 oz extra sharp cheddar, shredded
1 TBSP pesto
1/2 tsp freshly grated onion
1/8 tsp mustard (the yellow stuff)
1 or 2 drops Tabasco
cilantro, finely chopped
sliced almonds
red bell pepper, finely chopped
celery, carrots, and crackers for serving
Beat cheeses together, then divide into to bowls. To one bowl add the pesto and beat to incorporate. In the other bowl add the onion, mustard, and Tabasco; beat to incorporate. Chill both bowls until firm. When cheese is firm enough to handle, shape into trees. Roll trees in the cilantro, then decorate with almonds and red pepper.
Here is your basic, "I just want to grill a burger" burger.
Though the best burgers are always fried, if you just want to use your gas or charcoal grill to avoid cleaning a cast iron fry pan, this is the way to do it:
FOR TWO:
1/2 lb 85% lean ground beef (don't go with less or more fat than 85% lean)
Kosher salt
Freshly ground pepper
Mayo
Sesame seed buns
2 slices American cheese
Dill pickle chips
2 slices tomato
shredded iceberg lettuce
Ketchup (on the table for people to use or not)
Form the beef into two patties, sprinkle with salt and pepper. Spread mayo on both inner sides of the buns. Grill each patty, covered, about 4 minutes on a very hot grill until well browned on the bottom. Flip patties and cook, covered, another 3-4 minutes or so. Add cheese to top of burgers and cook another minute. Place buns on grill during that last minute and toast for one minute. Spread more mayo on the bottom of each bun, and top with a burger, and top with a tomato slice, a couple of pickle chips, and lettuce. Pass the ketchup at the table if desired.
1/2 lb 85% lean ground beef (don't go with less or more fat than 85% lean)
Kosher salt
Freshly ground pepper
Mayo
Sesame seed buns
2 slices American cheese
Dill pickle chips
2 slices tomato
shredded iceberg lettuce
Ketchup (on the table for people to use or not)
Form the beef into two patties, sprinkle with salt and pepper. Spread mayo on both inner sides of the buns. Grill each patty, covered, about 4 minutes on a very hot grill until well browned on the bottom. Flip patties and cook, covered, another 3-4 minutes or so. Add cheese to top of burgers and cook another minute. Place buns on grill during that last minute and toast for one minute. Spread more mayo on the bottom of each bun, and top with a burger, and top with a tomato slice, a couple of pickle chips, and lettuce. Pass the ketchup at the table if desired.
Yum, Bailey's Irish Cream. That's to me the liquor of the gods. However, I mostly use it for cooking. It goes astoundingly well with apples.
A crostada is a rustic pastry------elsewhere on this web site I've done savory crostadas. But this dessert, quick and easily put together, has made me wonder why I bother with creating pies. It's rustic looking compared to a pie, but the taste is out of this world.
FOR THE CRUST:
2 TBSP sugar
2 cups flour
1/4 tsp fine sea salt
10 TBSP unsalted butter, very cold
2 TBSP Bailey's Irish Cream (for brushing dough prior to baking)
3 or 4 TBSP ice water
In a food processor, combine the sugar, flour, and salt. Add butter and pulse until mixture resembles coarse meal. Add the Bailey's and process. Add the water 1 TBSP at a time until mixture comes together and forms a ball. Form into a 1" thick disk, wrap in plastic wrap, and refrigerate at least and hour.
FOR THE FILLING:
4 Gala apples; peeled, cored, and sliced
2 TBSP flour
6 TBSP unsalted butter
2/3 cup light brown sugar
1 tsp fine sea salt
1/3 cup Bailey's
1/4 tsp cinnamon (for sprinkling on dough prior to baking)
Toss together apples and flour. In a small saucepan, melt butter, brown sugar, and salt together. When fully incorporated and sugar is melted, add the 1/3 cup Bailey's. Stir well and remove from heat.
PUTTING IT TOGETHER:
Between 2 pieces of parchment paper, roll dough into a 14" circle, about 1/8" thick. Remove top piece of parchment, but not the bottom one. Slide the dough circle, still on the bottom parchment, onto a baking sheet. Pile apple-flour mixture on dough, leaving about a 2 1/2 inch border. Freeze about 15 minutes.
Remove from freezer and pour brown sugar/butter/Bailey's mixture over the apples. Brush the edge of the crostada with the 2 TBSP Bailey's and dust with the cinnamon. Bake at 400 degrees 35-40 minutes. Excellent served warm.
2 TBSP sugar
2 cups flour
1/4 tsp fine sea salt
10 TBSP unsalted butter, very cold
2 TBSP Bailey's Irish Cream (for brushing dough prior to baking)
3 or 4 TBSP ice water
In a food processor, combine the sugar, flour, and salt. Add butter and pulse until mixture resembles coarse meal. Add the Bailey's and process. Add the water 1 TBSP at a time until mixture comes together and forms a ball. Form into a 1" thick disk, wrap in plastic wrap, and refrigerate at least and hour.
FOR THE FILLING:
4 Gala apples; peeled, cored, and sliced
2 TBSP flour
6 TBSP unsalted butter
2/3 cup light brown sugar
1 tsp fine sea salt
1/3 cup Bailey's
1/4 tsp cinnamon (for sprinkling on dough prior to baking)
Toss together apples and flour. In a small saucepan, melt butter, brown sugar, and salt together. When fully incorporated and sugar is melted, add the 1/3 cup Bailey's. Stir well and remove from heat.
PUTTING IT TOGETHER:
Between 2 pieces of parchment paper, roll dough into a 14" circle, about 1/8" thick. Remove top piece of parchment, but not the bottom one. Slide the dough circle, still on the bottom parchment, onto a baking sheet. Pile apple-flour mixture on dough, leaving about a 2 1/2 inch border. Freeze about 15 minutes.
Remove from freezer and pour brown sugar/butter/Bailey's mixture over the apples. Brush the edge of the crostada with the 2 TBSP Bailey's and dust with the cinnamon. Bake at 400 degrees 35-40 minutes. Excellent served warm.
Like a ham & cheese croissant only more sophisticated-----and with an Italian accent!
1 1/2 tsp unsalted butter
1/2 cup chopped fresh fennel bulb
salt and pepper
1 tsp Dijon
1/2 sheet all-butter puff pastry, such as Dufour (in other words, a 7 oz sheet)
4 oz thinly sliced mortadella
2 oz shredded fontina
! egg, beaten with 1 tsp H2O
1. Saute fennel in butter with salt and pepper until soft, about 5 minutes. Add Dijon and set aside.
2. On a piece of parchment paper, roll out pastry to about an 8 x 12 inch rectangle. Place mortadella on half of the pastry, leaving a 1" border. Place some cheese on top, then the fennel mixture, then more cheese. Fold the other side over the filled side and crimp to seal. Brush withe the egg mixture, and lightly sprinkle on some salt and pepper. Cut a few vent holes in the pastry.
3. Transfer the sandwich (still on the parchment) to a baking sheet. Bake in a 400F degree oven about 25 minutes, until golden brown.
4. Let sit about 5-10 minutes before slicing into 4 pieces.
Note: To make life easy, I prefer to make this as one large sandwich and slice it into four servings. If you prefer, you can easily cut your puff pastry into 4 portions. Don't forget to vent each before baking!
1/2 cup chopped fresh fennel bulb
salt and pepper
1 tsp Dijon
1/2 sheet all-butter puff pastry, such as Dufour (in other words, a 7 oz sheet)
4 oz thinly sliced mortadella
2 oz shredded fontina
! egg, beaten with 1 tsp H2O
1. Saute fennel in butter with salt and pepper until soft, about 5 minutes. Add Dijon and set aside.
2. On a piece of parchment paper, roll out pastry to about an 8 x 12 inch rectangle. Place mortadella on half of the pastry, leaving a 1" border. Place some cheese on top, then the fennel mixture, then more cheese. Fold the other side over the filled side and crimp to seal. Brush withe the egg mixture, and lightly sprinkle on some salt and pepper. Cut a few vent holes in the pastry.
3. Transfer the sandwich (still on the parchment) to a baking sheet. Bake in a 400F degree oven about 25 minutes, until golden brown.
4. Let sit about 5-10 minutes before slicing into 4 pieces.
Note: To make life easy, I prefer to make this as one large sandwich and slice it into four servings. If you prefer, you can easily cut your puff pastry into 4 portions. Don't forget to vent each before baking!
And speaking of woks, as I was in yesterday's entry (just below), I seem to be hung up on General Tso's Chicken lately. Of the three I've made in the last few months, the one I made a few nights ago was absolutely the best. I am glad I made a lot of it, because the next day we kept going back to the fridge to sneak bites of it cold.
I have a small deep fryer that comes apart into pieces that all fit into the dishwasher so clean up is a snap.
Oil for deep fryer
1 egg (which came first? the chicken or the egg? Oh......never mind!)
3/4 lb boneless chicken bosom, cut into bite-size pieces
1 tsp salt
1 tsp sugar
Dash of white pepper
1 cup cornstarch
2 more TBSP vegetable oil
6 dried bird chilis
1 or 2 scallions
1 clove garlic, minced
1/2 cup sugar
a wide strip of orange zest (about 2" x 1")
1/4 tsp ground ginger
1 TBSP rice vinegar
1/4 cup soy sauce
3 TBSP chicken broth
2 tsp sesame oil
2 TBSP peanut oil
2 tsp cornstarch mixed with 1/4 cup H2O
1. Whisk together egg, the tsp sugar, the pepper, the salt, and the cornstarch. Add the chicken and stir very well to be sure all pieces are well-coated.
2. Heat deep fryer to 375 degrees F. Drop chicken pieces in one by one and cook until light golden brown and beginning to float, about 2 minutes. Remove and allow to cool slightly. Fry a second time, until deep golden brown, another 2 minutes. Drain on paper towels.
3. Heat the 2 TBSP vegetable oil in a wok (there's that wok again!) or skillet. Add scallions, garlic, orange zest and chilis, cook for about 30 seconds. Add ginger, vinegar, soy sauce, sugar, broth, and peanut oil. Bring to a boil and cook about 2 minutes. Add cornstarch and water mixture, cook until thickened. Add cooked chicken and toss to coat and heat through. Place on serving platter and sprinkle with more scallions if desired.
1 egg (which came first? the chicken or the egg? Oh......never mind!)
3/4 lb boneless chicken bosom, cut into bite-size pieces
1 tsp salt
1 tsp sugar
Dash of white pepper
1 cup cornstarch
2 more TBSP vegetable oil
6 dried bird chilis
1 or 2 scallions
1 clove garlic, minced
1/2 cup sugar
a wide strip of orange zest (about 2" x 1")
1/4 tsp ground ginger
1 TBSP rice vinegar
1/4 cup soy sauce
3 TBSP chicken broth
2 tsp sesame oil
2 TBSP peanut oil
2 tsp cornstarch mixed with 1/4 cup H2O
1. Whisk together egg, the tsp sugar, the pepper, the salt, and the cornstarch. Add the chicken and stir very well to be sure all pieces are well-coated.
2. Heat deep fryer to 375 degrees F. Drop chicken pieces in one by one and cook until light golden brown and beginning to float, about 2 minutes. Remove and allow to cool slightly. Fry a second time, until deep golden brown, another 2 minutes. Drain on paper towels.
3. Heat the 2 TBSP vegetable oil in a wok (there's that wok again!) or skillet. Add scallions, garlic, orange zest and chilis, cook for about 30 seconds. Add ginger, vinegar, soy sauce, sugar, broth, and peanut oil. Bring to a boil and cook about 2 minutes. Add cornstarch and water mixture, cook until thickened. Add cooked chicken and toss to coat and heat through. Place on serving platter and sprinkle with more scallions if desired.
You don't need a wok to make great stir-fry. One of my readers recently contacted me about this, because he says so many of my Chinese recipes "require" one.
Well, they don't actually. The big advantage to using a wok for stir fry is that one can use the very hottest part of the wok (bottom center) but push things away from the heat (up the sides) if they are cooking too quickly.
I recently made this super-good classic Beef & Broccoli Stir Fry in my cast-iron skillet. You'll want to marinate the beef overnight for best flavour.
1/3 cup soy sauce
zest of 1/2 lime
juice of 1/2 lime (1 TBSP)
2 tsp sesame oil
2 TBSP brown sugar
1 TBSP grated fresh ginger
2 garlic cloves, grated
1 scallion, sliced
1/4 tsp freshly ground black pepper
1 lb sirloin, very thinly sliced (against the grain)
3 TBSP Cornstarch
3 TBSP peanut oil
1 dried bird chili, thinly sliced
2 TBSP sesame seeds
2 cloves garlic, minced
1 scallion, thinly sliced
a couple of crowns of broccoli, divided into florets
1 cup low sodium chicken broth
2 TBSP hoisin
1. Combine first 10 ingredients (soy through beef). Put in a ziploc bag and marinate in the fridge overnight.
2. Drain beef but SAVE THE MARINADE!!!!!!!. Toss beef with cornstarch.
3. Heat 2 TBSP of the oil over medium-high. Cook beef until crispy, about 1 minute per side. DO NOT CROWD----work in batches if necessary, or the beef will steam instead of fry. Remove beef to a platter.
4. Heat remaining TBSP of the oil. Add chili, sesame seeds, garlic, scallion, and broccoli. Cook, stirring, until broccoli is a bright green, about 4 minutes. Add broth, hoisin and ABOUT 1/3 CUP OF THE RESERVED MARINADE. Cook until broccoli is tender, about 2 more minutes (add more marinade if necessary).
5. Return beef to the skillet and cook until sauce thickens, about 1-2 minutes. Enjoy!
zest of 1/2 lime
juice of 1/2 lime (1 TBSP)
2 tsp sesame oil
2 TBSP brown sugar
1 TBSP grated fresh ginger
2 garlic cloves, grated
1 scallion, sliced
1/4 tsp freshly ground black pepper
1 lb sirloin, very thinly sliced (against the grain)
3 TBSP Cornstarch
3 TBSP peanut oil
1 dried bird chili, thinly sliced
2 TBSP sesame seeds
2 cloves garlic, minced
1 scallion, thinly sliced
a couple of crowns of broccoli, divided into florets
1 cup low sodium chicken broth
2 TBSP hoisin
1. Combine first 10 ingredients (soy through beef). Put in a ziploc bag and marinate in the fridge overnight.
2. Drain beef but SAVE THE MARINADE!!!!!!!. Toss beef with cornstarch.
3. Heat 2 TBSP of the oil over medium-high. Cook beef until crispy, about 1 minute per side. DO NOT CROWD----work in batches if necessary, or the beef will steam instead of fry. Remove beef to a platter.
4. Heat remaining TBSP of the oil. Add chili, sesame seeds, garlic, scallion, and broccoli. Cook, stirring, until broccoli is a bright green, about 4 minutes. Add broth, hoisin and ABOUT 1/3 CUP OF THE RESERVED MARINADE. Cook until broccoli is tender, about 2 more minutes (add more marinade if necessary).
5. Return beef to the skillet and cook until sauce thickens, about 1-2 minutes. Enjoy!
Italy is one of my favourite places in the world, particularly the Umbrian region (though Venice is actually my pick for the best city in the world). When in Umbria I borrow an old house (circa 1580) from a friend of mine. High on a hill over the village of Niccone, we eat there like a king and a queen, with locally made cheeses, olive oil, bread, and what we jokingly call "bad meats".
My husband's and my definition of bad meats are those things that one can only get in Italy------true quality salamis, 17 different kinds of prosciutto (and that's just at my local co-op!), and other things that just aren't found in the U.S.
In Italy we tend to eat these things as a platter for lunch, usually accompanied by fruit. Here in the U.S. we are less likely to linger over lunch each and every day, so might take these various elements and make a sandwich.
If you like Subway's "Spicy Italian" you will like this sandwich. It's not intended to be a clone of Subway's------it's better!
1 hoagie roll
2 TBSP mayo
1/4 cup cherry pepper spread (recipe below)
1 1/2 oz Genoa salami
1 1/2 oz mortadella
1 1/2 oz good quality prosciutto
1 1/2 oz sliced porvolone
2 slices tomato (about 6 oz)
2 TBSP sliced pepperoncini
1 tsp minced parsley
1/4 tsp minced fresh oregano
1/4 cup shredded lettuce
2 TBSP red wine vinaigrette (recipe below)
Kosher salt
Freshly ground pepper
Split the roll, but keep it together. In a preheated 400 degree oven roast the roll about 5 minutes, until crusty on the outside. Spread with mayo, and then layer on the ingredients in the order listed above.
FOR THE CHERRY PEPPER SPREAD:
In a mini food-processor, pulse together 1 TBSP white wine vinegar, 1 tsp sugar, 1/4 cup pickled cherry peppers, and 1 clove garlic.
FOR THE RED WINE VINAIGRETTE:
Shake together in a jar 2 TBSP red wine vinegar, 1 1/2 tsp Dijon, 1/2 tsp fresh thyme, 1 1/2 tsp minced fresh parsley, 6 TBSP EVOO, and Kosher salt and freshly ground black pepper. Continue shaking until oil is totally emulsified.
2 TBSP mayo
1/4 cup cherry pepper spread (recipe below)
1 1/2 oz Genoa salami
1 1/2 oz mortadella
1 1/2 oz good quality prosciutto
1 1/2 oz sliced porvolone
2 slices tomato (about 6 oz)
2 TBSP sliced pepperoncini
1 tsp minced parsley
1/4 tsp minced fresh oregano
1/4 cup shredded lettuce
2 TBSP red wine vinaigrette (recipe below)
Kosher salt
Freshly ground pepper
Split the roll, but keep it together. In a preheated 400 degree oven roast the roll about 5 minutes, until crusty on the outside. Spread with mayo, and then layer on the ingredients in the order listed above.
FOR THE CHERRY PEPPER SPREAD:
In a mini food-processor, pulse together 1 TBSP white wine vinegar, 1 tsp sugar, 1/4 cup pickled cherry peppers, and 1 clove garlic.
FOR THE RED WINE VINAIGRETTE:
Shake together in a jar 2 TBSP red wine vinegar, 1 1/2 tsp Dijon, 1/2 tsp fresh thyme, 1 1/2 tsp minced fresh parsley, 6 TBSP EVOO, and Kosher salt and freshly ground black pepper. Continue shaking until oil is totally emulsified.
Peas in Cream is such a classic spring dish. This is a riff on that classic, that can be done with frozen peas. It has pancetta! It has ricotta cheese! With the cheesy dumplings as the star of the show, you won't notice that the peas are frozen instead of fresh.
1 1/2 cups (i.e. one small container) part-skim ricotta
1 1/2 egg yolks
3/8 cup flour
3/8 cup chopped fresh basil
heaping 1/8 tsp pepper
dash of salt
1 1/2 TBSP EVOO
1/4 cup chopped pancetta
2 small garlic cloves, minced
3/4 cup frozen peas, thawed
3/8 cup cream
shaved parmesan
Pea shoots
1. Stir together the 1st 6 ingredients (ricotta through salt) Form into oblongs, using about 1 TBSP for each dumpling. Place formed dumplings on a flour-dusted baking sheet.
2. Bring a pot of salted water to a boil. Boil the dumplings until they float, about 2-3 minutes. Drain on paper towels.
3. Heat some of the oil in a large non-stick skillet. Cook dumplings until browned on both sides, about 5 minutes. Add pancetta to skillet and cook about 1 minute. Add garlic, peas, and cream and cook until thickened, about 2 minutes. Pour onto a serving platter and garnish with the pea shoots and parmesan. Delicious!
1 1/2 egg yolks
3/8 cup flour
3/8 cup chopped fresh basil
heaping 1/8 tsp pepper
dash of salt
1 1/2 TBSP EVOO
1/4 cup chopped pancetta
2 small garlic cloves, minced
3/4 cup frozen peas, thawed
3/8 cup cream
shaved parmesan
Pea shoots
1. Stir together the 1st 6 ingredients (ricotta through salt) Form into oblongs, using about 1 TBSP for each dumpling. Place formed dumplings on a flour-dusted baking sheet.
2. Bring a pot of salted water to a boil. Boil the dumplings until they float, about 2-3 minutes. Drain on paper towels.
3. Heat some of the oil in a large non-stick skillet. Cook dumplings until browned on both sides, about 5 minutes. Add pancetta to skillet and cook about 1 minute. Add garlic, peas, and cream and cook until thickened, about 2 minutes. Pour onto a serving platter and garnish with the pea shoots and parmesan. Delicious!
It's Maine so we get great lobster around here. A local company (Cozy Harbor) flash-freezes lobster tails and ships them all over the country, so you too can make this yummy dish that features big chunks of lobster in a mushroom-cream sauce.
I made this as a first course on Thanksgiving, which is why I split the tails in half. It's an extraordinarily rich dish, so plan accordingly------1-2 whole tails per person, paired with a salad, would make a great main course.
4 lobster tails (about 1/4 lb each)
3 TBSP butter, plus 2 tsp, divided
2 shallots, minced
salt
1 1/2 cups mushrooms, chopped fine
1 TBSP flour
2 TBSP cognac
1/2 cup whole milk
2 TBSP heavy cream
1 TBSP chopped fresh tarragon
small dash cayenne
2 tsp dry bread crumbs
2 tsp fresh Reggiano-Parmesan
1. Cut the bottom membrane out of the tails so that meat is exposed. Melt 2 TBSP of the butter over medium heat, and cook tails cut side down, covered, about 3 minutes. Flip them over and cook the other side about 2 minutes. Remove from heat.
2. Add another 1 TBSP of butter to the skillet. Cook the shallots with a pinch of salt until just tender and slightly translucent, about 3 minutes. Add mushrooms and cook until golden, about 5 minutes. Add flour and cook, stirring, about 90 seconds until flour no longer has a raw taste.
3. Pour in the cognac and ignite to burn off the alcohol, let burn about 10 seconds. Add the milk and cream and cook until thickened. Remove from heat and let cool until it is just warm.
4. Carefully remove lobster meat from shells, reserving shells. Chop meat into bite-size pieces, then combine with the sauce, tarragon, and cayenne. Spoon into the shells. Top with a small amount of bread crumbs and a bit of the cheese. Drizzle a bit of butter over each.
5. Preheat oven to 450 degrees. Place lobster tails on a baking pan (If they do not stay upright, line the pan with a large piece of aluminum foil and crinkle up the foil to make places to hold the tails securely). Bake for about 10 minutes, until lightly browned and heated through. Enjoy!
3 TBSP butter, plus 2 tsp, divided
2 shallots, minced
salt
1 1/2 cups mushrooms, chopped fine
1 TBSP flour
2 TBSP cognac
1/2 cup whole milk
2 TBSP heavy cream
1 TBSP chopped fresh tarragon
small dash cayenne
2 tsp dry bread crumbs
2 tsp fresh Reggiano-Parmesan
1. Cut the bottom membrane out of the tails so that meat is exposed. Melt 2 TBSP of the butter over medium heat, and cook tails cut side down, covered, about 3 minutes. Flip them over and cook the other side about 2 minutes. Remove from heat.
2. Add another 1 TBSP of butter to the skillet. Cook the shallots with a pinch of salt until just tender and slightly translucent, about 3 minutes. Add mushrooms and cook until golden, about 5 minutes. Add flour and cook, stirring, about 90 seconds until flour no longer has a raw taste.
3. Pour in the cognac and ignite to burn off the alcohol, let burn about 10 seconds. Add the milk and cream and cook until thickened. Remove from heat and let cool until it is just warm.
4. Carefully remove lobster meat from shells, reserving shells. Chop meat into bite-size pieces, then combine with the sauce, tarragon, and cayenne. Spoon into the shells. Top with a small amount of bread crumbs and a bit of the cheese. Drizzle a bit of butter over each.
5. Preheat oven to 450 degrees. Place lobster tails on a baking pan (If they do not stay upright, line the pan with a large piece of aluminum foil and crinkle up the foil to make places to hold the tails securely). Bake for about 10 minutes, until lightly browned and heated through. Enjoy!
Pate a choux, rich custard, and decadent chocolate. This torte is like a chocolate eclair!!!!!!! It isn't hard to make, and will surely impress your family (and friends, once we can socialize again).
FOR THE PATE A CHOUX:
1/2 cup chopped walnuts
2 TBSP sugar
1 cup H2O
1/4 cup butter
1 cup flour
4 eggs
shortening, to grease pans
Mix walnuts and sugar, set aside. Combine water and butter in a medium saucepan and bring to a rolling boil. Reduce heat and add flour all at once. Beat with a wooden spoon until dough forms a ball and pulls away from sides of pan. Remove from heat. Add eggs one at a time, beating very well between each addition.
Grease 3 9" cake pans. Preheat oven to 400 degrees. Divide the pate a choux among pans, spreading to the edges. Sprinkle with the sugar/walnut mixture. Bake 15 minutes. Press dough down with a spatula. Reduce heat to 375, and bake 10-15 minutes more until light brown. Turn off heat and open oven door. Let the pans stay in the oven (with the open door) 10 minutes. Remove from pans and cool each layer completely on racks.
FOR THE CUSTARD:
3/4 cup sugar
3 TBSP corn starch
2 1/2 cups whole milk
3 eggs
2 tsp vanilla
6 TBSP confectioners' sugar
1/4 cup butter
Sink of cold water
Stir sugar and corn starch together in a saucepan. Whisk in milk and eggs until well-combined. Bring to a boil over medium heat, whisking CONSTANTLY until thickened, about 5 minutes. Immediately remove from heat and set pan in the sink of cold water. Keep whisking!!!!! When custard begins to get cool, add vanilla. Meanwhile beat butter and confectioners' sugar in a bowl. Add colled custard, a few tablespoons at a time and beat until thoroughly combined.
FOR THE CHOCOLATE GLAZE:
4 oz good-quality semi-sweet chocolate
3 TBSP butter
Melt chocolate and butter together over low heat. Working quickly, drizzle over each layer of pate a choux.
CONSTRUCTION:
Place one layer, chocolate side up, on a platter. Mound half of custard in center. Add the second layer chocolate side up and press lightly to spread custard. Repeat with remining custard and top layer. Decorate with whipped cream if desired.
This is an easy way to make a Reuben Sandwich. Black rye bread is essential....and even if you are a meat-lover, don't pile the corned beef TOO high, or it won't heat through!
FOR EACH SANDWICH:
3 TBSP sauerkraut
3 TBSP Thousand Island dressing
4 slices Emmenthaler
unsalted butter
2 slices black rye
4 slices good quality corned beef
Mix sauerkraut and dressing together. Set aside. Butter one side of each bread slice. Pile on half the cheese, the corned beef, the sauerkraut mixture, and the other half of the cheese. Top with the other bread slice, butter-side-out. Heat a griddle pan or skillet over medium. Grill sandwiches, about 5 minutes per side, until outside is crisp and cheese is melted. IMPORTANT: Press down on sandwiches once in a while with a spatula-------this will get the outside nicely crispy!
3 TBSP sauerkraut
3 TBSP Thousand Island dressing
4 slices Emmenthaler
unsalted butter
2 slices black rye
4 slices good quality corned beef
Mix sauerkraut and dressing together. Set aside. Butter one side of each bread slice. Pile on half the cheese, the corned beef, the sauerkraut mixture, and the other half of the cheese. Top with the other bread slice, butter-side-out. Heat a griddle pan or skillet over medium. Grill sandwiches, about 5 minutes per side, until outside is crisp and cheese is melted. IMPORTANT: Press down on sandwiches once in a while with a spatula-------this will get the outside nicely crispy!
The Club Sandwich-----so simple, so good.......and so screwed-up by so many cooks.
This sandwich is about 150 years old, originating at the Union Club in New York City in 1869. So get it right! The order of ingredients is important!
FOR EACH SANDWICH:
3 slices bread, toasted just enough that the butter melts when spread on them
softened butter
3 TBSP mayo
Romaine
2 slices tomato
Kosher salt
Freshly ground pepper
2 slices cooked bacon
1 thick slice cheddar
2 slices turkey
2 slices ham
Spread butter on both sides of the bread slices.
Spread mayo on one side of one slice; top with romaine and tomato. Sprinkle with salt and pepper.
Place bacon slices on top of tomato.
Spread another slice of bread on BOTH sides with mayo. Place on top of bacon.
Top with the cheese, turkey, and ham. Spread mayo on one side of the 3rd slice of bread and close sandwich.
Cut into 4 pieces, securing with toothpicks.
3 slices bread, toasted just enough that the butter melts when spread on them
softened butter
3 TBSP mayo
Romaine
2 slices tomato
Kosher salt
Freshly ground pepper
2 slices cooked bacon
1 thick slice cheddar
2 slices turkey
2 slices ham
Spread butter on both sides of the bread slices.
Spread mayo on one side of one slice; top with romaine and tomato. Sprinkle with salt and pepper.
Place bacon slices on top of tomato.
Spread another slice of bread on BOTH sides with mayo. Place on top of bacon.
Top with the cheese, turkey, and ham. Spread mayo on one side of the 3rd slice of bread and close sandwich.
Cut into 4 pieces, securing with toothpicks.
Grilling a big wedge of romaine takes Caesar Salad to a whole new level. I kept the croutons whole (just being lazy) but this salad is great if you crush those croutons into crumbs instead. Add crispy baked chick peas and an easy homemade dressing, and dinner is served!
This recipe will serve 2. You will have extra dressing left over.
about 4 oz sourdough bread, cubed
EVOO
Kosher salt
about 3/4 cup canned chick peas, rinsed and drained well
3/16 tsp quality paprika
1/2 cup whole milk Greek yogurt (such as Face brand 5%)
2 TBSP lemon juice
1 tsp Dijon
1/2 tsp anchovy paste
1 tsp minced garlic
1/4 tsp freshly ground pepper
1 tsp minced garlic
Romaine hearts, halved or quartered (about 1 1/2 hearts)
Cooking spray
1. Preheat oven to 350 degreesF. Toss bread cubes in 2 or 3 tsp of EVOO, with a pinch of salt. Place in a single layer on one end of a jelly roll pan. Toss chick peas with about 1 tsp of the EVOO, along with the paprika. Place at the other end of the jelly roll pan. Bake for 10 minutes, then toss, and bake for another 10 minutes until golden brown. Set aside (Croutons may be crushed at this point if you prefer).
2. Whisk together the yogurt, lemon juice, mustard, anchovy paste, pepper, and garlic, Set aside.
3. Preheat grill to medium high (about 450 degreesF). Spray cut sides of romaine with cooking spray. Cook about 1-2 minutes until warm and edges are slightly charred. Remove from grill and top with croutons, chick peas, and dressing.
Another retro cheese ball-----this one with a slight Mexican bend.
3 oz pepper jack cheese
2 oz extra sharp cheddar
3 oz cream cheese
1 1/2 tsp lime juice
1/4 tsp onion powder
2 TBSP chopped ripe olives
2 TBSP chopped cilantro
Crushed Doritos chips
Place all ingredients except doritos in a food processor., and process until smooth. Form into a ball and roll in crushed Doritos.
2 oz extra sharp cheddar
3 oz cream cheese
1 1/2 tsp lime juice
1/4 tsp onion powder
2 TBSP chopped ripe olives
2 TBSP chopped cilantro
Crushed Doritos chips
Place all ingredients except doritos in a food processor., and process until smooth. Form into a ball and roll in crushed Doritos.
A very quick and easy snack: Ranch Oyster Crackers.
Keep a tin of them on the kitchen counter and watch how fast they disappear!
1 stick butter, melted
2 TBSP Ranch seasoning/salad dressing mix (such as Hidden Valley)
1 1/2 tsp dried dill
1 1/2 tsp lemon pepper (in the spice aisle-----sometimes labeled "lemon pepper marinade" even though it is dry)
1 1/2 tsp onion powder
1/2 tsp garlic powder
1 9-oz bag oyster crackers
In a large bowl, whisk all ingredients together other than crackers. Add crackers and stir gently, being sure to evenly coat crackers. Pour onto a rimmed baking sheet (large enough that cracker can be in a single layer) and bake at 250 degrees for 10 minutes. Stir and bake another 10 minutes.
2 TBSP Ranch seasoning/salad dressing mix (such as Hidden Valley)
1 1/2 tsp dried dill
1 1/2 tsp lemon pepper (in the spice aisle-----sometimes labeled "lemon pepper marinade" even though it is dry)
1 1/2 tsp onion powder
1/2 tsp garlic powder
1 9-oz bag oyster crackers
In a large bowl, whisk all ingredients together other than crackers. Add crackers and stir gently, being sure to evenly coat crackers. Pour onto a rimmed baking sheet (large enough that cracker can be in a single layer) and bake at 250 degrees for 10 minutes. Stir and bake another 10 minutes.
Ever had Detroit-style pizza? It's not well-known here in New England, but is super-good. If you are still wondering, here's the deal: It has a thick crust that's crispy on the outside and an absolute pillow on the inside. Unbelievably good!!!!!!
Not only that, it's simple to make. The dough is much more forgiving than regular pizza dough, since instead of shaping and stretching it, you just fit it into a 9 x 13 baking dish......not to mention I just used the canned Pillsbury stuff anyway!
1 TBSP EVOO
1 13.8 oz can refrigerated pizza dough
1/2 cup pizza sauce
2 cups shredded mozzarella
2 oz sliced pepperoni
2 TBSP grated parmesan
Brush a 13x9 inch pan with the oil. Fit the pizza dough into the pan. Bake at 400 degrees for 16 minutes. Remove from oven and top with sauce, mozzarella, pepperoni, and parmesan, and bake another 5 minutes or so, until cheese is bubbling and beginning to slightly brown.
1 13.8 oz can refrigerated pizza dough
1/2 cup pizza sauce
2 cups shredded mozzarella
2 oz sliced pepperoni
2 TBSP grated parmesan
Brush a 13x9 inch pan with the oil. Fit the pizza dough into the pan. Bake at 400 degrees for 16 minutes. Remove from oven and top with sauce, mozzarella, pepperoni, and parmesan, and bake another 5 minutes or so, until cheese is bubbling and beginning to slightly brown.
Have you ever heard of the 5 French "Mother Sauces"?
These are foundational sauces from which all other sauces are derived. They were codified in 1903 by the famous chef Escoffier. Every culinary student learns them by heart.
One of them is Hollandaise, the only one of the five not thickened by roux. It is instead an emulsion which means it's a stable mixture of two things that normally don't blend together. Maybe that's why people are so afraid of it? Emulsions can easily break down (especially if overheated), but can easily be made in a blender with little chance of failure!
Bernaise is the child of the Mother Sauce Hollandaise. It will take your good meats, such as the filet mignon here, to a whole different plane. Here's an easy and quick way to make it:
1/2 cup white wine
1 TBSP minced shallot
1/2 tsp chopped fresh tarragon
3-4 egg yolks
1/2 tsp salt
1/2 cup butter
Combine the wine, shallots, and tarragon and cook until wine is reduced to a mere glaze. Combine with egg yolks in a blender. Heat butter until bubbling hot, Gradually add butter to blender in a steady stream, continually blending.
1 TBSP minced shallot
1/2 tsp chopped fresh tarragon
3-4 egg yolks
1/2 tsp salt
1/2 cup butter
Combine the wine, shallots, and tarragon and cook until wine is reduced to a mere glaze. Combine with egg yolks in a blender. Heat butter until bubbling hot, Gradually add butter to blender in a steady stream, continually blending.
These yummy cheeseburgers will change up your burger routine. Those toppings are havarti, cucumber, red onion, and fresh dill-----a delicious combination! Be sure to paint your burger-buns with mayo before grilling, to get them perfectly toasted on the outside, soft on the inside!
This recipe makes 2 burgers.
1/2 lb 85% lean ground beef (grass fed if you like-----we prefer corn-fed)
Kosher salt
Freshly ground pepper
Mayo
Sesame-seed buns
Havarti cheese, sliced
Cucumber, peeled and thinly sliced, lightly salted
Sliced red onion
Fresh dill
Form meat gently into two patties (never over-work ground beef, or your burgers will be tough!). Season with salt and pepper. Grill about 3-4 minutes, then flip, top with cheese, and grill 4 minutes more until cooked through and cheese is melted. Meanwhile brush mayo on buns and toast about 1 minute. Place burgers on buns (put more mayo on each bun if desired) and top each burger with salted cukes, sliced onion, and fresh dill.
1/2 lb 85% lean ground beef (grass fed if you like-----we prefer corn-fed)
Kosher salt
Freshly ground pepper
Mayo
Sesame-seed buns
Havarti cheese, sliced
Cucumber, peeled and thinly sliced, lightly salted
Sliced red onion
Fresh dill
Form meat gently into two patties (never over-work ground beef, or your burgers will be tough!). Season with salt and pepper. Grill about 3-4 minutes, then flip, top with cheese, and grill 4 minutes more until cooked through and cheese is melted. Meanwhile brush mayo on buns and toast about 1 minute. Place burgers on buns (put more mayo on each bun if desired) and top each burger with salted cukes, sliced onion, and fresh dill.
A Chinese-style salad that combines veggies, peanut sauce, crispy noodles, and crunchy tofu-----an excellent easy meal for this pre-Thanksgiving week.
1 14-oz package extra-firm tofu
2 TBSP canola oil
1/4 cup creamy peanut butter
1 TBSP soy sauce
1 tsp grated fresh ginger
1 lime-----zest finely grated, plus the juice
1 TBSP sesame oil
2 TBSP honey
1/4 tsp crushed red pepper
4 oz lo mein noodles, cooked according to package directions
2 cups shredded carrot
1 cup shredded red cabbage
1/2 cup cilantro leaves
1/2 cup mint leaves
1/2 cup peanuts
1 or 2 sliced scallions, for serving
1. Cut tofu into 1/2" pieces. Place between kitchen towels and press to drain well. Pre-heat oven to 400 degrees. In an ovenproof skillet, heat 1 TBSP of the oil over medium-high heat, add dried tofu and cook until lightly brown. Place skillet in oven and cook until crispy, about 15 minutes.
2. Prepare sauce: Whisk together peanut butter, soy, ginger, lime zest and juice, sesame oil, honey, and crushed red pepper. Set aside.
3. Heat remaining TBSP of oil (you can use the same skillet you used for the tofu). Add cooked noodles, pressing down with a spatula, until browned on the bottom, about 3 minutes. Turn the noodles and brown on the other side.
4. Place crispy noodles, tofu, carrot, and cabbage on a serving platter. Top with dressing, and sprinkle on cilantro, mint, peanuts and scallions.
2 TBSP canola oil
1/4 cup creamy peanut butter
1 TBSP soy sauce
1 tsp grated fresh ginger
1 lime-----zest finely grated, plus the juice
1 TBSP sesame oil
2 TBSP honey
1/4 tsp crushed red pepper
4 oz lo mein noodles, cooked according to package directions
2 cups shredded carrot
1 cup shredded red cabbage
1/2 cup cilantro leaves
1/2 cup mint leaves
1/2 cup peanuts
1 or 2 sliced scallions, for serving
1. Cut tofu into 1/2" pieces. Place between kitchen towels and press to drain well. Pre-heat oven to 400 degrees. In an ovenproof skillet, heat 1 TBSP of the oil over medium-high heat, add dried tofu and cook until lightly brown. Place skillet in oven and cook until crispy, about 15 minutes.
2. Prepare sauce: Whisk together peanut butter, soy, ginger, lime zest and juice, sesame oil, honey, and crushed red pepper. Set aside.
3. Heat remaining TBSP of oil (you can use the same skillet you used for the tofu). Add cooked noodles, pressing down with a spatula, until browned on the bottom, about 3 minutes. Turn the noodles and brown on the other side.
4. Place crispy noodles, tofu, carrot, and cabbage on a serving platter. Top with dressing, and sprinkle on cilantro, mint, peanuts and scallions.
That pumpkin pie you just made using a tin of pumpkin from the baking aisle at the grocery store? It's not really pumpkin!
Food companies in the U.S. are allowed to label almost any hard winter squash as "pumpkin" So the stuff in the can might be be pureed butternut squash, or acorn, or a combo of things. This is very confusing, because Americans tend to think of "pumpkin" as those round orange gourds that start appearing around Halloween.
In other parts of the English-speaking world, "pumpkin" is indeed more of a generic term. In Antigua for example, Pumpkin Soup is very popular and any Antiguan will tell you it's made from "Antiguan pumpkin". But Antiguan pumpkins are a greyish-green. I think they are what in the U.S. we would call calabaza.
The fact is, there isn't much difference in taste among these winter squashes. So use what you can get your hands on, and be careful with your knife work! The big winter gourds are a bitch to cut up------make sure you are working on a steady surface and your knife is very sharp!!!!
I made this "Antiguan Pumpkin Soup" from my maid's family recipe. I used butternut squash, and Marilyn said she couldn't tell the difference from the calabaza. Swirling in a bit of creme fraiche before serving takes the soup to an even higher plane.
3 TBSP unsalted butter
4 garlic cloves, minced
1 medium white onion, finely chopped
3 lbs "pumpkin" (any orange winter squash)
1 quart chicken stock
4 sprigs thyme
2 sprigs parsley
1 fresh bay leaf
1 cup milk
1/4 cup heavy cream
1 1/2 tsp curry powder (regular, not Madras)
1 tsp lime juice
1/4 tsp freshly ground nutmeg
Kosher salt and fresh ground pepper
creme fraiche
Melt butter. Add garlic and onion; cook until onion is tender, about 6 minutes. Add next 5 ingredients (pumpkin through bay leaf) and bring to a low simmer. Cook until the squash is very tender, about 30 minutes. Remove thyme, parsley and bay leaf. At this point you can either allow the soup to cool and then puree it in a blender, or you can carefully puree it while hot using an immersion blender. After blending, add all the other ingredients except for the creme fraiche. Heat to boiling. Serve in warmed soup bowls with a swirl of creme fraiche.
During the pandemic we are eating more Chinese food than usual. The difference is, we make it at home instead of getting take-out. Take out is not only expensive, it suffers from not getting to your table hot and fresh.
Here's another take on General Tso's Chicken for those who prefer less crunch. This is a nice dish, though is less authentic than the original 1954 recipe posted below (scroll down!)
3/4 lbs boneless chicken (thighs are traditional, but we prefer breasts)
2 1/2 TBSP plus 1 1/2 tsp cornstarch
2 TBSP of a beaten egg (give the rest to your pooch!)
2 TBSP soy sauce
1/4 cup low-sodium chicken stock
1 1/2 tsp shaoxing wine
1 1/2 tsp rice vinegar (plain, not seasoned)
1 TBSP apricot preserves
1 1/2 tsp tomato paste
1 TBSP canola oil, plus more for frying
1 1/2 tsp grated fresh ginger
1/2 tsp grated garlic
1/8 cup dried bird chilis
sesame oil
sliced scallions
jasmine rice
1. Toss together chicken, the 2 1/2 TBSP cornstarch, the egg, and 1 TBSP soy sauce.
2. In antoher bowl, mix together 1/4 cup water with remaining cornstarch, remaining soy sauce, chicken stock,wine, vinegar, apricot preserves, and tomato paste. Set aside.
3. Heat about 3 inches of oil in a wok to 375 degrees. Add chicken and fry until cooked through, about 4 minutes. Transfer to a paper-towel lined plate, and discard frying oil.
4. Heat remaining TBSP of oil in the wok. Add ginger and garlic and stir fry for about 15 seconds. Add chilis and cook until they are light brown, another 15 seconds. Add sauce and cook until thickened, about 3-4 minutes. Add chicken and heat through.
5. Transfer to serving platter and drizzle with a bit of sesame oil. Scatter scallions on top. Serve with jasmine rice.
2 1/2 TBSP plus 1 1/2 tsp cornstarch
2 TBSP of a beaten egg (give the rest to your pooch!)
2 TBSP soy sauce
1/4 cup low-sodium chicken stock
1 1/2 tsp shaoxing wine
1 1/2 tsp rice vinegar (plain, not seasoned)
1 TBSP apricot preserves
1 1/2 tsp tomato paste
1 TBSP canola oil, plus more for frying
1 1/2 tsp grated fresh ginger
1/2 tsp grated garlic
1/8 cup dried bird chilis
sesame oil
sliced scallions
jasmine rice
1. Toss together chicken, the 2 1/2 TBSP cornstarch, the egg, and 1 TBSP soy sauce.
2. In antoher bowl, mix together 1/4 cup water with remaining cornstarch, remaining soy sauce, chicken stock,wine, vinegar, apricot preserves, and tomato paste. Set aside.
3. Heat about 3 inches of oil in a wok to 375 degrees. Add chicken and fry until cooked through, about 4 minutes. Transfer to a paper-towel lined plate, and discard frying oil.
4. Heat remaining TBSP of oil in the wok. Add ginger and garlic and stir fry for about 15 seconds. Add chilis and cook until they are light brown, another 15 seconds. Add sauce and cook until thickened, about 3-4 minutes. Add chicken and heat through.
5. Transfer to serving platter and drizzle with a bit of sesame oil. Scatter scallions on top. Serve with jasmine rice.
Easy Chinese for a weeknight: Mongolian Beef
Use the Contact Form for this easy recipe!
Technique, technique, technique-----Learn from my stupid mistake.
Don't do what I did-----I had the perfect pieces of chicken coated with what was to be a shatteringly crisp coating. But without thinking I just dumped them into the deep fryer. Well folks, if you don't temper your coated chicken in the oil for a few seconds, it's going to stick to the deep fryer basket, isn't it?
Avoid these spots (like on my chicken) where the coating pulled away and stuck to the basket. Use tongs, and hold the pieces in the hot oil for a few seconds to seal the coating before dropping them into the basket!!!!!
Other than my lapse of concentration on the frying, this is usually terrific chicken. Super-crispy and very good cold as well as hot.
FOR THE DRY DIP:
1 cup flour
1 1/2 tsp garlic salt
1 tsp black pepper
1 tsp paprika
heaping 1/4 tsp poultry seasoning
Mix all together in a shallow bowl.
FOR THE BATTER:
2/3 cup flour
1/2 tsp salt
1/8 tsp black pepper
3/4 cup lager beer
1 beaten egg yolk
Mix all together in a bowl
Bone-in chicken pieces of your choice-----about 1 1/2 lbs
oil for the deep fryer
Bring deep fryer oil to 350 degrees. Moisten each piece of chicken with a little water. Dip into the dry mix, then the batter, then the dry mix again. Fry until done, about 15-18 minutes depending on size of pieces. Drain on paper towels.
FOR THE DRY DIP:
1 cup flour
1 1/2 tsp garlic salt
1 tsp black pepper
1 tsp paprika
heaping 1/4 tsp poultry seasoning
Mix all together in a shallow bowl.
FOR THE BATTER:
2/3 cup flour
1/2 tsp salt
1/8 tsp black pepper
3/4 cup lager beer
1 beaten egg yolk
Mix all together in a bowl
Bone-in chicken pieces of your choice-----about 1 1/2 lbs
oil for the deep fryer
Bring deep fryer oil to 350 degrees. Moisten each piece of chicken with a little water. Dip into the dry mix, then the batter, then the dry mix again. Fry until done, about 15-18 minutes depending on size of pieces. Drain on paper towels.
Party like it's 1965!!!!! Baby Boomers will recognize this Cheese Ball!!!!
It's still simple to make, and still really good.
1 package (8 oz) cream cheese
2 oz (about 3/8 cup) gorgonzola dolce
2 oz (about 1/2 cup) shredded extra sharp cheddar
2 TBSP very finely minced onion
1 1/2 tsp worcestershire sauce
Chopped fresh parsley
Let cheeses come to room temperature. Place all ingredients except parsley in a bowl and blend together with an electric mixer. Chill until stiff enough to form into a ball. Roll ball in parsley.
2 oz (about 3/8 cup) gorgonzola dolce
2 oz (about 1/2 cup) shredded extra sharp cheddar
2 TBSP very finely minced onion
1 1/2 tsp worcestershire sauce
Chopped fresh parsley
Let cheeses come to room temperature. Place all ingredients except parsley in a bowl and blend together with an electric mixer. Chill until stiff enough to form into a ball. Roll ball in parsley.
Mmmmm, the Savarin. Steeped in booze like its first-cousin the Rum Baba, this delightful yeast cake makes a perfect and heady finish to a brunch or a tea.
This yeast-based coffee "bread" is light as a feather. So good, your guests will keep going back for more. You can certainly enhance each serving with some sweetened whipped cream!
1 1/8 tsp yeast
2 TBSP warm water
1/4 cup butter (plus more for buttering the pan)
2 1/2 TBSP sugar
2 egg yolks
1/2 tsp grated lemon peel
1/2 tsp vanilla
1 cup flour
1/4 cup milk
Liqueur syrup (recipe follows)
Proof yeast in the water. Cream the butter, sugar and egg yolks. Add the lemon peel vanilla, dissolved yeast, and half the flour. Beat until smooth. Add the milk and the rest of the flour. Knead about 5 minutes. Allow to rise in a greased bowl (covered) then punch down.
Heavily grease a 6-cup fluted pan with butter. Put the dough in the pan, and allow to rise until TRIPLED (yes, TRIPLED!!!!). Bake at 350 degrees about 20 minutes. Cook in pan 5 minutes. With a skewer, prick the cake all over. Pour Liqueur syrup over cake, and cool completely in pan (liqueur syrup should be totally absorbed). Turn out on to a platter and fill the middle with berries of your choice.
LIQUEUR SYRUP:
1/2 cup sugar
1/2 cup water
1/2 tsp lemon zest
2 TBSP brandy
2 TBSP Triple Sec
Combine sugar, water, and lemon zest in a sauce pan. Bring to a near boil, stirring, until sugar is dissolved. Cool slightly, then add the liqueurs.
2 TBSP warm water
1/4 cup butter (plus more for buttering the pan)
2 1/2 TBSP sugar
2 egg yolks
1/2 tsp grated lemon peel
1/2 tsp vanilla
1 cup flour
1/4 cup milk
Liqueur syrup (recipe follows)
Proof yeast in the water. Cream the butter, sugar and egg yolks. Add the lemon peel vanilla, dissolved yeast, and half the flour. Beat until smooth. Add the milk and the rest of the flour. Knead about 5 minutes. Allow to rise in a greased bowl (covered) then punch down.
Heavily grease a 6-cup fluted pan with butter. Put the dough in the pan, and allow to rise until TRIPLED (yes, TRIPLED!!!!). Bake at 350 degrees about 20 minutes. Cook in pan 5 minutes. With a skewer, prick the cake all over. Pour Liqueur syrup over cake, and cool completely in pan (liqueur syrup should be totally absorbed). Turn out on to a platter and fill the middle with berries of your choice.
LIQUEUR SYRUP:
1/2 cup sugar
1/2 cup water
1/2 tsp lemon zest
2 TBSP brandy
2 TBSP Triple Sec
Combine sugar, water, and lemon zest in a sauce pan. Bring to a near boil, stirring, until sugar is dissolved. Cool slightly, then add the liqueurs.
We like these tacos as a light supper, but they'd actually be good for breakfast! Scrambled eggs, salty cheese, avocado, some crispy potatoes, a wee bit of bacon, and some nice homemade salsa. What's not to like?
1/2 lb tomato, chopped
1 TBSP lime juice (if you have extra limes, cut one into wedges to serve on the side)
1 TBSP EVOO
1 TBSP minced cilantro
1 TBSP minced red onion
Kosher salt and freshly ground black pepper
1 10 -12 oz russet, peeled and cut into small cubes
heaping 1/4 tsp cumin
heaping 1/8 tsp cayenne
4 eggs, beaten
2 slices bacon, cut into 1/2" pieces and cooked crispy (KEEP BACON FAT IN PAN!!!!)
4 7-inch flour tortillas, warmed
1 tsp unsalted butter
about 1 oz cotija cheese
about 1/3 to 1/2 of an avocado, cut into bite-size pieces
1. Make salsa: Toss together first 6 ingredients; set aside
2. Add potatoes, cumin, and cayenne ot the bacon fat. Cook until potatoes are crispy, about 10-15 minutes. Remove from pan and set aside.
3. In same pan, melt butter. Add eggs and season with some salt and pepper. Cook over medium-low until eggs are just set, about 2-3 minutes.
4. Divide eggs among tortillas. Top with potatoes, bacon, salsa, some cheese, and the avocado.
1 TBSP lime juice (if you have extra limes, cut one into wedges to serve on the side)
1 TBSP EVOO
1 TBSP minced cilantro
1 TBSP minced red onion
Kosher salt and freshly ground black pepper
1 10 -12 oz russet, peeled and cut into small cubes
heaping 1/4 tsp cumin
heaping 1/8 tsp cayenne
4 eggs, beaten
2 slices bacon, cut into 1/2" pieces and cooked crispy (KEEP BACON FAT IN PAN!!!!)
4 7-inch flour tortillas, warmed
1 tsp unsalted butter
about 1 oz cotija cheese
about 1/3 to 1/2 of an avocado, cut into bite-size pieces
1. Make salsa: Toss together first 6 ingredients; set aside
2. Add potatoes, cumin, and cayenne ot the bacon fat. Cook until potatoes are crispy, about 10-15 minutes. Remove from pan and set aside.
3. In same pan, melt butter. Add eggs and season with some salt and pepper. Cook over medium-low until eggs are just set, about 2-3 minutes.
4. Divide eggs among tortillas. Top with potatoes, bacon, salsa, some cheese, and the avocado.
A take-out staple: General Tso's Chicken. This recipe was created in Taiwan in the 1950s.
FOR THE CHICKEN:
10-12 oz boneless chicken breasts, cut into 1" pieces (boneless thighs can be used)
1 egg white, beaten until very foamy but not in peaks
1 tsp soy sauce
1 1/2 tsp shaoxing wine
Kosher salt
1/4 cup cornstarch
1/4 flour
1/4 tsp baking powder
FOR THE SAUCE:
4 1/2 tsp soy sauce
1 1/2 tsp cornstarch
4 1/2 tsp shaoxing wine
4 1/2 tsp sugar
2 tsp white vinegar
2 1/2 TBSP chicken broth
PUTTING IT TOGETHER:
Safflower oil, for frying
2 dried bird chilis, broken in half
1 1/2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1/2 tsp sesame oil
1 scallion, sliced, white and green parts separated
1. Combine some of the egg white (half or more) with the soy sauce, wine, and about 1/4 tsp salt. Add chicken and toss to coat. Set aside.
2. Whisk together the cornstarch, flour, baking powder, and a dash of salt.
3. Make sauce by whisking all sauce ingredients together in a small bowl. Set aside.
4. Heat 1 1/2" of oil in a Dutch oven to 350 degrees. Remove pieces of chicken from the egg white mixture and toss in the flour/cornstarch mixture. Add to hot oil (DO NOT CROWD-----WORK IN BATCHES IF NECESSARY} and fry until golden and cooked through, about 2 1/2 minutes.
5. Heat 1 TBSP of oil in a wok. Add chilis, garlic, white part of scallion, and ginger; stir fry until fragrant, about 20 seconds. Add sauce and bring to a boil. Add chicken and toss to coat.
6. Remove from heat and stir in sesame oil. Arrange on a platter and sprinkle with scallion greens
10-12 oz boneless chicken breasts, cut into 1" pieces (boneless thighs can be used)
1 egg white, beaten until very foamy but not in peaks
1 tsp soy sauce
1 1/2 tsp shaoxing wine
Kosher salt
1/4 cup cornstarch
1/4 flour
1/4 tsp baking powder
FOR THE SAUCE:
4 1/2 tsp soy sauce
1 1/2 tsp cornstarch
4 1/2 tsp shaoxing wine
4 1/2 tsp sugar
2 tsp white vinegar
2 1/2 TBSP chicken broth
PUTTING IT TOGETHER:
Safflower oil, for frying
2 dried bird chilis, broken in half
1 1/2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1/2 tsp sesame oil
1 scallion, sliced, white and green parts separated
1. Combine some of the egg white (half or more) with the soy sauce, wine, and about 1/4 tsp salt. Add chicken and toss to coat. Set aside.
2. Whisk together the cornstarch, flour, baking powder, and a dash of salt.
3. Make sauce by whisking all sauce ingredients together in a small bowl. Set aside.
4. Heat 1 1/2" of oil in a Dutch oven to 350 degrees. Remove pieces of chicken from the egg white mixture and toss in the flour/cornstarch mixture. Add to hot oil (DO NOT CROWD-----WORK IN BATCHES IF NECESSARY} and fry until golden and cooked through, about 2 1/2 minutes.
5. Heat 1 TBSP of oil in a wok. Add chilis, garlic, white part of scallion, and ginger; stir fry until fragrant, about 20 seconds. Add sauce and bring to a boil. Add chicken and toss to coat.
6. Remove from heat and stir in sesame oil. Arrange on a platter and sprinkle with scallion greens
Highlighting heart-healthy fats (omega-3 in the tuna and monounsaturated in the olives) this totally different take on the tuna melt makes a wonderful light supper.
1/3 cup pitted and coarsely chopped castelvetrano olives
1 large l lemon
1 TBSP EVOO
2 TBSP chopped fresh parsley
1/4 tsp Kosher salt
1/4 tsp freshly ground black pepper
1 TBSP roasted salted sunflower kernels
1 5-oz can solid white tuna in water (albacore)
2 TBSP chopped fresh dill
2 TBSP mayo
1 tsp Dijon
1/4 tsp crushed red pepper
about 1 1/2 oz grated mozzarella
4 slices whole grain bread,
1. Grate the lemon zest, and juice the lemon.
2. Combine 1/2 the lemon zest, 1 TBSP lemon juice, the EVOO, the parsley, the crushed red pepper, and sunflower seeds. Set aside.
3. Combine remaining lemon zest, 1 TBSP lemon juice, tuna, dill, mayo, and Dijon. Spread over bread slices. Top with a bit of the cheese..
4. Broil until cheese is melted. Top with the olive mixture.
1 large l lemon
1 TBSP EVOO
2 TBSP chopped fresh parsley
1/4 tsp Kosher salt
1/4 tsp freshly ground black pepper
1 TBSP roasted salted sunflower kernels
1 5-oz can solid white tuna in water (albacore)
2 TBSP chopped fresh dill
2 TBSP mayo
1 tsp Dijon
1/4 tsp crushed red pepper
about 1 1/2 oz grated mozzarella
4 slices whole grain bread,
1. Grate the lemon zest, and juice the lemon.
2. Combine 1/2 the lemon zest, 1 TBSP lemon juice, the EVOO, the parsley, the crushed red pepper, and sunflower seeds. Set aside.
3. Combine remaining lemon zest, 1 TBSP lemon juice, tuna, dill, mayo, and Dijon. Spread over bread slices. Top with a bit of the cheese..
4. Broil until cheese is melted. Top with the olive mixture.
Beef, broccoli rabe, provolone------This rich and company-worthy pot pie will set you back a good $30. But it is very rich and so will serve at least 8.....try to keep that in mind when you are shelling out the $24 for 2 boxes of all-butter puff pastry! Seriously folks, don't make this with regular puff pastry (like Pepperidge Farm), which is oil based. The buttery, flaky, melt-in-your mouth crust is essential to the decadent experience this pie offers.
1 TBSP EVOO
1 onion, chopped
1 yellow-fleshed potato (e.g. Yukon Gold)
Kosher salt
Freshly ground black pepper
2 lbs ground beef
1/4 cup white wine vinegar
2 cloves of garlic, minced
3 oz broccoli rabe, chopped into bite-size pieces
8 oz shredded provolone
crushed red pepper
2 packages DuFour All-Butter Puff Pastry
1 egg beaten with 1 tsp water
1. Heat the EVOO in a large skillet over medium-high heat. Add onion and potato and cook a few minutes until mixture is sizzling-hot. Add the beef and 1 1/2 tsp salt, along with a generous amount of pepper. Cook until beef is no longer pink, about 10 minutes.
2. Add vinegar and garlic and cook 2 minutes more. Remove from heat and stir in the broccoli rabe, the cheese, and some crushed red pepper. Set aside to cool.
3. Line a 10" cast-iron skillet with one of the pastry sheets; trim off corners to fit. Fill that bottom crust with the filling, then top with another pastry sheet, again trimmed to fit. Vent the top, and brush with egg wash. Sprinkle with pepper. Bake at 375 for 45-50 minutes. Let stand for at least 15 minutes before serving.
1 onion, chopped
1 yellow-fleshed potato (e.g. Yukon Gold)
Kosher salt
Freshly ground black pepper
2 lbs ground beef
1/4 cup white wine vinegar
2 cloves of garlic, minced
3 oz broccoli rabe, chopped into bite-size pieces
8 oz shredded provolone
crushed red pepper
2 packages DuFour All-Butter Puff Pastry
1 egg beaten with 1 tsp water
1. Heat the EVOO in a large skillet over medium-high heat. Add onion and potato and cook a few minutes until mixture is sizzling-hot. Add the beef and 1 1/2 tsp salt, along with a generous amount of pepper. Cook until beef is no longer pink, about 10 minutes.
2. Add vinegar and garlic and cook 2 minutes more. Remove from heat and stir in the broccoli rabe, the cheese, and some crushed red pepper. Set aside to cool.
3. Line a 10" cast-iron skillet with one of the pastry sheets; trim off corners to fit. Fill that bottom crust with the filling, then top with another pastry sheet, again trimmed to fit. Vent the top, and brush with egg wash. Sprinkle with pepper. Bake at 375 for 45-50 minutes. Let stand for at least 15 minutes before serving.
On the original Cook's Corner page, we discussed making cinnamon roll dough and using it for a pie crust. It was quite a bit of work, but worth it.
The other day I thought about that pie, and wondered if something similar could be done with a tube of Pillsbury cinnamon rolls. It worked out great! Gilding the lily, I also used the glaze that comes in the tube and drizzled it over the top of the pie. YUMMMMMM!!!!!!
6-8 cooking apples (depending on size----the Cortlands I used were small. Granny Smiths around here tend to be larger)
1/2 cup sugar
1 tsp cinnamon
3 TBSP flour
1 tsp vanilla
1 tube Pillsbury Cinnamon Rolls
Shortening, to grease pie plate
1. Peel and slice apples. Toss with sugar, cinnamon, flour, and vanilla.
2. Slice each of the rolls in half crosswise, and roll to about 1/8" thick. Lightly grease a 9" pie plate. Line the bottom of the pie plate with some of the rolls. Place apple mixture in pie plate.
3. Roll out the rest of the rolls and slice them in strips to make a lattice-top. Bake at 350 for about 25 minutes. pour the glaze over the pie after it has cooled for about 15 minutes.
1/2 cup sugar
1 tsp cinnamon
3 TBSP flour
1 tsp vanilla
1 tube Pillsbury Cinnamon Rolls
Shortening, to grease pie plate
1. Peel and slice apples. Toss with sugar, cinnamon, flour, and vanilla.
2. Slice each of the rolls in half crosswise, and roll to about 1/8" thick. Lightly grease a 9" pie plate. Line the bottom of the pie plate with some of the rolls. Place apple mixture in pie plate.
3. Roll out the rest of the rolls and slice them in strips to make a lattice-top. Bake at 350 for about 25 minutes. pour the glaze over the pie after it has cooled for about 15 minutes.
An easy way to make Eggplant Parmesan without having to fry the eggplant----slice it very thin and make roll-ups.
1 eggplant
kosher salt
freshly ground black pepper
EVOO
3/4 cup marinara (jarred or your own)
3/4 cup ricotta
2 TBSP beaten egg
1/4 cup grated parmesan
1/4 cup shredded mozzarella
small clove garlic, minced
handful of fresh oregano
1. Slice the eggplant thinly lengthwise (slices should be about 1/4" thick). Place on paper towels and sprinkle with salt. The water in the eggplant will be drawn out onto the paper towels after about 15 minutes or so.
2. Perheat oven to 4000 degrees. Place the eggplant slices in a single layer on a sheet pan (line the pan with parchment paper for easy clean up). Drizzle with EVOO and sprinkle with pepper. Bake until just pliable, about 8 minutes.
3. Make the filling: Combine ricotta, egg, 2 TBSP of the parmesan, 2 TBSP of the mozzarella, and the garlic in a bowl.
4. Let the eggplant cool slightly for easier handling. Spread the cheese mixture on each slice, then roll up.
5. Spread a little bit of the marinara in a baking dish. Place roll-up on top. Top with remaining marinara, and the rest of the cheeses. Bake until hot and bubbly, about 20-25 minutes. Sprinkle with fresh oregano and serve.
kosher salt
freshly ground black pepper
EVOO
3/4 cup marinara (jarred or your own)
3/4 cup ricotta
2 TBSP beaten egg
1/4 cup grated parmesan
1/4 cup shredded mozzarella
small clove garlic, minced
handful of fresh oregano
1. Slice the eggplant thinly lengthwise (slices should be about 1/4" thick). Place on paper towels and sprinkle with salt. The water in the eggplant will be drawn out onto the paper towels after about 15 minutes or so.
2. Perheat oven to 4000 degrees. Place the eggplant slices in a single layer on a sheet pan (line the pan with parchment paper for easy clean up). Drizzle with EVOO and sprinkle with pepper. Bake until just pliable, about 8 minutes.
3. Make the filling: Combine ricotta, egg, 2 TBSP of the parmesan, 2 TBSP of the mozzarella, and the garlic in a bowl.
4. Let the eggplant cool slightly for easier handling. Spread the cheese mixture on each slice, then roll up.
5. Spread a little bit of the marinara in a baking dish. Place roll-up on top. Top with remaining marinara, and the rest of the cheeses. Bake until hot and bubbly, about 20-25 minutes. Sprinkle with fresh oregano and serve.
Using Guinness Stout to make ice cream gives this frozen treat a subtle chocolately-coffee flavour. It's absolutely delicious, and very easy to make.
2 cups heavy cream (preferably not ultra-pasteurized)
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
6 egg yolks, beaten
1 cup sugar
1 bottle stout (12 oz)
1. Scrape the seeds from the vanilla bean into a medium saucepan. Add the cream, milk, and sugar and cook, stirring, until sugar is dissolved.
2. Temper the eggs with some of the cream mixture, then add egg mixture to saucepan. Cook, stirring, until mixture thickens and coats a spoon. DO NOT ALLOW TO BOIL!
3. In another saucepan, bring stout to a boil and reduce to about 2/3 cup, about 15 minutes. Add to custard.
4. Chill the custard, and then freeze in an ice cream maker.
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
6 egg yolks, beaten
1 cup sugar
1 bottle stout (12 oz)
1. Scrape the seeds from the vanilla bean into a medium saucepan. Add the cream, milk, and sugar and cook, stirring, until sugar is dissolved.
2. Temper the eggs with some of the cream mixture, then add egg mixture to saucepan. Cook, stirring, until mixture thickens and coats a spoon. DO NOT ALLOW TO BOIL!
3. In another saucepan, bring stout to a boil and reduce to about 2/3 cup, about 15 minutes. Add to custard.
4. Chill the custard, and then freeze in an ice cream maker.
You can do better than take-out! And this dish can be finished in the time it would take you to drive to your local Chinese restaurant. Steam some sticky rice alongside, and it's a perfect weeknight meal.
1 lb skirt steak
4 tsp cornstarch
2 TBSP minced fresh ginger
2 TBSP black bean garlic sauce from a jar (I prefer Lee Kum Kee brand)
1/2 cup low sodium chicken broth
1 tsp sugar
4 TBSP oil, divided
2 tsp sesame oil
4 cups broccoli florets, cut bite-size
2 TBSP H2O
1/2 cup thinly sliced scallions (white part only) plus the green parts for serving
1. Thinly slice the steak against the grain. Toss with 3 tsp of the cornstarch.
2. Mix together remaining tsp cornstarch, ginger, garlic black bean sauce, chicken broth, sugar, and sesame oil. Set aside.
3. Heat a large cast iron skillet over high heat for 3 minutes. Add 2 TBSP of the oil, and then the steak pieces. DO NOT CROWD THE STEAK pieces; cook them in batches if necessary. Cook them until browned, about 1 minute per side. Remove to a plate.
4. Add remaining 2 TBSP oil to skillet and then add broccoli, tossing, until broccoli begins to brown, about 3 minutes. Add the water and steam until water is gone, another minute or two.
4. Add white parts of scallion to the pan, along with the meat and the sauce. Stir until sauce is thickened, about 30 seconds. Remove from heat, sprinkle with scallions, and serve.
4 tsp cornstarch
2 TBSP minced fresh ginger
2 TBSP black bean garlic sauce from a jar (I prefer Lee Kum Kee brand)
1/2 cup low sodium chicken broth
1 tsp sugar
4 TBSP oil, divided
2 tsp sesame oil
4 cups broccoli florets, cut bite-size
2 TBSP H2O
1/2 cup thinly sliced scallions (white part only) plus the green parts for serving
1. Thinly slice the steak against the grain. Toss with 3 tsp of the cornstarch.
2. Mix together remaining tsp cornstarch, ginger, garlic black bean sauce, chicken broth, sugar, and sesame oil. Set aside.
3. Heat a large cast iron skillet over high heat for 3 minutes. Add 2 TBSP of the oil, and then the steak pieces. DO NOT CROWD THE STEAK pieces; cook them in batches if necessary. Cook them until browned, about 1 minute per side. Remove to a plate.
4. Add remaining 2 TBSP oil to skillet and then add broccoli, tossing, until broccoli begins to brown, about 3 minutes. Add the water and steam until water is gone, another minute or two.
4. Add white parts of scallion to the pan, along with the meat and the sauce. Stir until sauce is thickened, about 30 seconds. Remove from heat, sprinkle with scallions, and serve.
I usually make brunch on weekend days. This means that in the evening we are not hungry for a big dinner. So on Saturday night I just made sandwiches and cut up some fruit. But what great sandwiches they were!!!!! I'd eat these tuna paninis anytime!
1 1/2 TBSP red onion, chopped fine
1 1/2 TBSP mayo, preferably olive-oil based
1/8 tsp freshly ground black pepper
1/8 tsp fennel seeds
1/2 tsp grated lemon zest
2 slices center-cut bacon, cooked and crumbled
1 can white tuna (i.e. albacore)
4 slices sourdough bread
2 slices provolone
cooking spray
Combine first 7 ingredients. Lay a slice of provolone on each of 2 bread slices. Top each with the tuna mixture, then the other slices of bread. Spray lightly with cooking spray. Cook in a skillet over medium heat, about 3 minutes per side, until bread is toasted and cheese is melted.
1 1/2 TBSP mayo, preferably olive-oil based
1/8 tsp freshly ground black pepper
1/8 tsp fennel seeds
1/2 tsp grated lemon zest
2 slices center-cut bacon, cooked and crumbled
1 can white tuna (i.e. albacore)
4 slices sourdough bread
2 slices provolone
cooking spray
Combine first 7 ingredients. Lay a slice of provolone on each of 2 bread slices. Top each with the tuna mixture, then the other slices of bread. Spray lightly with cooking spray. Cook in a skillet over medium heat, about 3 minutes per side, until bread is toasted and cheese is melted.
Any 10-year-old can make the typical dry, bland banana bread. And if the internet is any indication, a lot of them are, during the pandemic. I understand it's the most searched-for recipe in America.
I am not sure I've EVER made banana bread before------I'm not big on quick breads (give me yeast any day). But I finally succombed to its popularity and thought I'd make some last Sunday for brunch.
For a truly good recipe, I of course turned to Cook's Illustrated. Their rendition uses SIX bananas, as opposed to the usual two in most recipes. And who would have thought that bananas have juice?
This was a truly good banana bread, a showpiece with a velvety crumb and fruit-forward flavour. We couldn't get enough of it, and as noted I am not big on quick breads!!!!
Please use the Contact Form for this delicious recipe!!!!
We don't have the chain In-and-Out Burger here in Maine. Having eaten at them out west, I sure wish we had them here. So my husband and I had been jonesing for one of their "Double-Double Burgers" and I decided to take a crack at making them myself.
I'd been told last time I was in Colorado that the secret is to smear some yellow mustard (nothing fancy----truly just the yellow stuff) on the burgers before you flip them.
That, and the onions have to be caramelized.
Even though these look over-the-top, each sandwich has about 1/3 lb meat. Yes that's a lot and I certainly don't recommend eating them every day, but the point is they are not QUITE as bad as they look!!!!!!
FOR THE ONIONS:
2 tsp vegetable oil
2 tsp butter
1 medium onion, sliced
Kosher salt
Freshly ground black pepper
1 tsp cider vinegar
Heat oil and butter over medium heat. Add onion, stirring, until they begin to soften, about 5 minutes. Rduce heat and continue cooking, stirring occasionally, until onions are extremely soft, about 15 minutes. Add about 1/4 cup of water to the pan and deglaze. Continue cooking until onions reach a jam-like consistency, about 10 minutes more. Add vinegar, reduce very slightly, and set aside.
FOR THE SAUCE:
3 TBSP mayo
1 1/2 tsp honey mustard
1 1/2 tsp BBQ sauce
3/4 tsp lemon juice.
Combine in small dish and set aside.
PUTTING IT TOGETHER:
2/3 lb ground beef
Kosher salt
Freshly ground black pepper
4 slices American cheese
8 tsp yellow mustard
Hamburger buns (I used potato buns)
Iceberg lettuce
Tomato slices
1. Form ground beef into 4 extremely thin patties. Season lightly with salt and pepper. Preheat a large skillet and add patties.
2. While bottom of patties cook, smear a couple of teaspoons of mustard on the uncooked sides. When bottoms are seared and crusty, flip the burgers. Place a slice of cheese atop each one and cook until done.
3. Smear some of the sauce on the bottom of each bun. Top that with some lettuce, a tomato slice, a burger, some onions, another burger, and some more onions.
2 tsp vegetable oil
2 tsp butter
1 medium onion, sliced
Kosher salt
Freshly ground black pepper
1 tsp cider vinegar
Heat oil and butter over medium heat. Add onion, stirring, until they begin to soften, about 5 minutes. Rduce heat and continue cooking, stirring occasionally, until onions are extremely soft, about 15 minutes. Add about 1/4 cup of water to the pan and deglaze. Continue cooking until onions reach a jam-like consistency, about 10 minutes more. Add vinegar, reduce very slightly, and set aside.
FOR THE SAUCE:
3 TBSP mayo
1 1/2 tsp honey mustard
1 1/2 tsp BBQ sauce
3/4 tsp lemon juice.
Combine in small dish and set aside.
PUTTING IT TOGETHER:
2/3 lb ground beef
Kosher salt
Freshly ground black pepper
4 slices American cheese
8 tsp yellow mustard
Hamburger buns (I used potato buns)
Iceberg lettuce
Tomato slices
1. Form ground beef into 4 extremely thin patties. Season lightly with salt and pepper. Preheat a large skillet and add patties.
2. While bottom of patties cook, smear a couple of teaspoons of mustard on the uncooked sides. When bottoms are seared and crusty, flip the burgers. Place a slice of cheese atop each one and cook until done.
3. Smear some of the sauce on the bottom of each bun. Top that with some lettuce, a tomato slice, a burger, some onions, another burger, and some more onions.
This great European-style potato salad is even better if made the day before. Be sure to let it come to room temp (or microwave it to warm it slightly)
2 lbs baby Yukon Gold potatoes
1 TBSP plus 1 tsp Kosher salt
1/2 cup torn fresh basil
4 scallions, thinly sliced
1/3 cup EVOO
1/4 cup red wine vinegar
1 TBSP Dijon mustard
1 TBSP whole grain mustard
1/4 tsp freshly ground black pepper
1. Place potatoes in a saucepan and add water to cover. Bring to a boil and add the 1 TBSP salt. Cook until just tender, 15-20 minutes. Drain.
2. In a jar, combine the EVOO, vinegar, the 2 mustards, and the pepper. Shake to emulsify.
3. In a bowl, Combine the potatoes and dressing. Add basil and scallions, stir to combine. The longer it sits----overnight is good----the better it gets!!!!! Serve warm or at room temperature.
A really nice home made Pizza Margherita. Even with home made dough and sauce, this comes together easily. The sauce doesn't need to be cooked, and the dough can be made days in advance.
For those of us still trying to use up some of the garden's basil before the first frost, this is a real winner. So much better than take-out!
The dough actually develops more flavour if made a few days in advance. But there's nothing wrong with doing it the day you need it!
FOR THE DOUGH:
2/3 cup H2O
1/4 tsp yeast
1 3/4 cups bread flour
1 1/2 tsp Kosher salt
1 tsp sugar
1 TBSP EVOO (plus extra to oil bowl)
Combine water and yeast; give it 5 or 10 minutes to proof. Add all other ingredients and knead until smooth and elastic. Place in oiled bowl, cover, and let rise until doubled. [This can be done overnight in the fridge].
FOR THE SAUCE:
1 clove garlic
1 28-oz can whole peeled tomatoes
3/4 tsp Kosher salt
1 TBSP EVOO
Combine everything in a food processor until you have a chunky sauce.
PUTTING IT TOGETHER:
Semolina flour (for dusting peel and stone)
EVOO
Kosher salt and freshly ground pepper
6 oz fresh mozzarella
1/4 cup Reggiano-Parmesan
basil leaves
crushed red pepper, for serving
Sprinkle pizza peel with semolina. Place dough on peel (don't punch down) and work it outward from the middle to form a 12 inch circle. Drizzle dough with a bit
50% bacon and 50% beef? 100% delicious.
The bacon is of course already perfectly salted and smoky. I served these wrapped in iceberg lettuce instead of on buns, with the crunchy lettuce serving as the perfect foil to the meats and the terrific mayo-based sauce.
This recipe makes three burgers.
6 oz thick-sliced bacon, diced
6 oz 90% lean ground beef
1 1/2 tsp canola oil
Kosher salt
iceberg lettuce
some thinly sliced onions
Sauce (recipe below)
Combine the bacon and beef, and form into 3 patties. Add oil to a skillet, preferably cast iron, and heat over medium-high. Add patties to skillet and cook about 3 minutes per side. Sprinkle with salt and serve wrapped in lettuce leaves with sauce and onions.
FOR THE SAUCE:
1 1/2 tsp tomato paste
1/2 tsp sugar
1/2 tsp cider vinegar
1/2 tsp lime juice
Pinch of Kosher salt
1/4 cup Japanese mayo (e.g Kewpie)
1 tsp honey mustard
1 1/2 TBSP finely chopped onion
2 TBSP finely chopped dill pickles
dash of smoked paprika
1 medium clove of garlic, grated (including any juices released from grating)
Mix all ingredients together.
6 oz thick-sliced bacon, diced
6 oz 90% lean ground beef
1 1/2 tsp canola oil
Kosher salt
iceberg lettuce
some thinly sliced onions
Sauce (recipe below)
Combine the bacon and beef, and form into 3 patties. Add oil to a skillet, preferably cast iron, and heat over medium-high. Add patties to skillet and cook about 3 minutes per side. Sprinkle with salt and serve wrapped in lettuce leaves with sauce and onions.
FOR THE SAUCE:
1 1/2 tsp tomato paste
1/2 tsp sugar
1/2 tsp cider vinegar
1/2 tsp lime juice
Pinch of Kosher salt
1/4 cup Japanese mayo (e.g Kewpie)
1 tsp honey mustard
1 1/2 TBSP finely chopped onion
2 TBSP finely chopped dill pickles
dash of smoked paprika
1 medium clove of garlic, grated (including any juices released from grating)
Mix all ingredients together.
Creme Brulee, the right way:
1/2 of a vanilla bean
2 cups heavy cream (the heaviest you can find and NOT ultra-pasteurized!!!)
2 1/3 oz white sugar
pinch salt
6 large egg yolks
around 6 tsp demerara or turbinado sugar
1. Cut vanilla bean lengthwise. Using the tip of a knife, scrape out the seed into a small saucepan. Put the pod in the saucepan too. Add 1 cup of the cream, sugar, and salt. Bring to a boil, stirring once in a while to dissolve sugar. Remove from heat and let stand about 15 minutes.
2. Add the rest of the cream to the saucepan. Whisk egg yolks in a bowl. Add about 1/2 cup of the cream mixture, whisking constantly to temper. Repeat with another half cup of cream, then the rest of the cream mixture, whisking. Strain through a sieve, and then divide among 4 ramekins.
3. Place ramekins in a roasting pan; do not allow them to touch each other. Preheat oven to 300 degrees. Fill roasting pan with boiling water to about 2/3 up the sides of the ramekins for a bain marie. Place roasting pan in oven and bake until centers are just barely set and register 170-175 degrees. Remove from the bain marie and cool on a rack. After about 2 hours of cooling, cover each ramekin tightly with saran wrap and chill until cold, about 4 hours.
4. Remove from fridge and blot off any excess moisture. sprinkle each ramekin with the turbinado or demerara sugar, and ignite kitchen torch. Torch the sugar until it is deeply golden and bubbling.
2 cups heavy cream (the heaviest you can find and NOT ultra-pasteurized!!!)
2 1/3 oz white sugar
pinch salt
6 large egg yolks
around 6 tsp demerara or turbinado sugar
1. Cut vanilla bean lengthwise. Using the tip of a knife, scrape out the seed into a small saucepan. Put the pod in the saucepan too. Add 1 cup of the cream, sugar, and salt. Bring to a boil, stirring once in a while to dissolve sugar. Remove from heat and let stand about 15 minutes.
2. Add the rest of the cream to the saucepan. Whisk egg yolks in a bowl. Add about 1/2 cup of the cream mixture, whisking constantly to temper. Repeat with another half cup of cream, then the rest of the cream mixture, whisking. Strain through a sieve, and then divide among 4 ramekins.
3. Place ramekins in a roasting pan; do not allow them to touch each other. Preheat oven to 300 degrees. Fill roasting pan with boiling water to about 2/3 up the sides of the ramekins for a bain marie. Place roasting pan in oven and bake until centers are just barely set and register 170-175 degrees. Remove from the bain marie and cool on a rack. After about 2 hours of cooling, cover each ramekin tightly with saran wrap and chill until cold, about 4 hours.
4. Remove from fridge and blot off any excess moisture. sprinkle each ramekin with the turbinado or demerara sugar, and ignite kitchen torch. Torch the sugar until it is deeply golden and bubbling.
Here's how to make a classic----Coquilles St. Jacques

This recipe makes 4 shells. It's a very rich dish, so this is more than enough for 2 people.
1 TBSP unsalted butter
1/4 cup chopped shallots
1/4 lb sliced button mushrooms
salt and freshly ground pepper
1/2 cup white wine
1/2 lb dry scallops
1/2 of an egg yolk
1/4 cup heavy cream
pinch cayenne pepper
1 tsp mince fresh tarragon, plus whole leaves for garnish
1/2 tsp lemon zest
pinch paprika
2 TBSP shredded gruyere
1. Melt butter in a skillet. Saute shallots until just translucent. Add mushrooms, salt, and pepper; saute until mushrooms are golden, about 7 minutes.
2. Stir in white wine and deglaze pan. Add scallops in single layer and poach gently 60-90 seconds per side. Do not cook all the way through. Remove scallops from pan. Strain pan juices to separate from the mushroom-shallot mixture, reserving both. Add liquid (plus any accumulated juices from cooked scallops) back to pan, and add cream and reduce slightly. Remove from heat.
3. Quickly stir in the half egg yolk (stirring constantly), the lemon zest, the minced tarragon, and the cayenne. Place some of the mushroom/shallot mixture in each of 4 scallop shells or small ovenproof ramekins. Top with 3 scallops on each shell, and some of the sauce. Top with a bit of gruyere and paprika.
4. Broil about 12 inches from heat for about 6 minutes until browned. Garnish with tarragon leaves and serve.
1 TBSP unsalted butter
1/4 cup chopped shallots
1/4 lb sliced button mushrooms
salt and freshly ground pepper
1/2 cup white wine
1/2 lb dry scallops
1/2 of an egg yolk
1/4 cup heavy cream
pinch cayenne pepper
1 tsp mince fresh tarragon, plus whole leaves for garnish
1/2 tsp lemon zest
pinch paprika
2 TBSP shredded gruyere
1. Melt butter in a skillet. Saute shallots until just translucent. Add mushrooms, salt, and pepper; saute until mushrooms are golden, about 7 minutes.
2. Stir in white wine and deglaze pan. Add scallops in single layer and poach gently 60-90 seconds per side. Do not cook all the way through. Remove scallops from pan. Strain pan juices to separate from the mushroom-shallot mixture, reserving both. Add liquid (plus any accumulated juices from cooked scallops) back to pan, and add cream and reduce slightly. Remove from heat.
3. Quickly stir in the half egg yolk (stirring constantly), the lemon zest, the minced tarragon, and the cayenne. Place some of the mushroom/shallot mixture in each of 4 scallop shells or small ovenproof ramekins. Top with 3 scallops on each shell, and some of the sauce. Top with a bit of gruyere and paprika.
4. Broil about 12 inches from heat for about 6 minutes until browned. Garnish with tarragon leaves and serve.
It's that time of year when I'm trying to use up the herbs in the garden. The farmers' market is on the very last of its cucumbers So bringing these two concepts together, I thought "Dill Pickles".
These are easy-peasy to make. You may can them as I did, or just make a few and put them in a jar in the fridge. Refrigerated, they will keep quite a while.
These are not "cooked" like supermarket pickles are. These are super-crispy, like fresh Kosher dills....not limp like supermarket pickles!
This recipe is obviously very easy to multiply, if your garden is full of cukes!
1 lb cukes
a handful of fresh dill sprigs
1/2 cup water
1/2 cup white vinegar
! TBSP pickling salt
1 tsp dry mustard
1. Cut the cukes into spears. Place them in a bowl and cover with ice. Refrigerate for 2 hours, then drain.
2. Meanwhile, boil the water, vinegar, salt, and mustard for about a minute, until salt is dissolved.
3. Place cucumber spears and some dill into clean clean canning jars. Pour the vinegar solution over them. (process in a hot water bath if canning).
1 lb cukes
a handful of fresh dill sprigs
1/2 cup water
1/2 cup white vinegar
! TBSP pickling salt
1 tsp dry mustard
1. Cut the cukes into spears. Place them in a bowl and cover with ice. Refrigerate for 2 hours, then drain.
2. Meanwhile, boil the water, vinegar, salt, and mustard for about a minute, until salt is dissolved.
3. Place cucumber spears and some dill into clean clean canning jars. Pour the vinegar solution over them. (process in a hot water bath if canning).
Mmmm.....a steaming tureen full of a hearty lentil soup. This recipe chock-full of fall veggies, and is vegan too!
Don't be afraid of the jalapeno------it simple kicks up the flavour, it doesn't make the soup spicy. This recipe makes enough for at least 4 generous servings. It keeps well in the fridge.
1/2 lb lentils
5 cups water
1/2 jalapeno, seeded and chopped
1 tsp whole coriander seeds
3/4 tsp cumin seeds
1 1/4 tsp dried oregano
1 bay leaf
a small potato (about 10 oz), cut into 1/2" cubes
5 oz baby spinach
1/2 lb butternut squash, peeled and cut into 1/2" cubes
1 TBSP EVOO
1 small onion, chopped
1 stalk celery, with leaves, sliced
2 cloves garlic, chopped
1 tsp Kosher salt
1/4 tsp freshly ground black pepper
2 1/2 TBSP lemon juice
1. In a large soup pot, bring the first 7 ingredients to a gentle simmer. Reduce heat, partially cover, and cook until lentils are tender, about 20 minutes.
2. Add potatoes, spinach, and squash and cook until veggies are tender, about 10 more minutes.
3. Meanwhile in a medium skillet heat teh EVOO. Add the onion, celery, and garlic and cook until just tender. Deglaze the skillet with a bit of soup broth, and then pour the contents of the skillet into the soup. Add salt and pepper to taste. Just before serving, stir in lemon juice.
1/2 lb lentils
5 cups water
1/2 jalapeno, seeded and chopped
1 tsp whole coriander seeds
3/4 tsp cumin seeds
1 1/4 tsp dried oregano
1 bay leaf
a small potato (about 10 oz), cut into 1/2" cubes
5 oz baby spinach
1/2 lb butternut squash, peeled and cut into 1/2" cubes
1 TBSP EVOO
1 small onion, chopped
1 stalk celery, with leaves, sliced
2 cloves garlic, chopped
1 tsp Kosher salt
1/4 tsp freshly ground black pepper
2 1/2 TBSP lemon juice
1. In a large soup pot, bring the first 7 ingredients to a gentle simmer. Reduce heat, partially cover, and cook until lentils are tender, about 20 minutes.
2. Add potatoes, spinach, and squash and cook until veggies are tender, about 10 more minutes.
3. Meanwhile in a medium skillet heat teh EVOO. Add the onion, celery, and garlic and cook until just tender. Deglaze the skillet with a bit of soup broth, and then pour the contents of the skillet into the soup. Add salt and pepper to taste. Just before serving, stir in lemon juice.
What is it about Chicken Kiev that is so enticing? Is it the way the butter-in-the-center oozes out when you cut into it? Is it the crunchy exterior?
In this recipe, brightening the buttery interior with a bit of lemon and some fresh dill makes it extraordinary. Using fresh breadcrumbs instead of dried will give you a much crispier outer coating.
You can easily make fresh bread crumbs by swirling a couple of slices in your food processor. I used 12-grain bread because it's what I had on hand, but any bread will do. Prepare the butter early in the day (to allow it time to chill) and prepare the chicken in the afternoon to allow resting-time before frying.
4 TBSP unsalted butter, softened
3/4 tsp chopped fresh dill
1/4 tsp cayenne
1 tsp lemon juice
Kosher salt and fresh ground black pepper
2 skinless, boneless bosoms o' chicken, about 7 oz each
fresh bread crumbs, about 1 cup
1/2 tsp dried thyme
about 1/2 cup flour
1 beaten egg
oil for frying
1. Combine butter, dill, lemon juice, cayenne, and some salt and pepper. Form into a log and refrigerate until hard.
2. Pound chicken breasts with a meat mallet until about 3/8" thick. Season with salt and pepper.
3. Combine bread crumbs, thyme, and about 1/2 tsp salt. Set up a dredging station with the flour in one dish, the egg in another, and the breadcrumbs in a third.
4. Cut the log of seasoned butter in half and wrap each chicken breast around it. Secure with toothpicks if necessary. Dredge breasts in flour, then egg, then the breadcrumb mixture. Put on a plate and chill for 2-4 hours.
5. Heat oil in a cast iron skillet to 325 degrees (oil should be about 1/2" up side of skillet). Fry the chicken, turning once, until cooked through, about 15 minutes .
4 TBSP unsalted butter, softened
3/4 tsp chopped fresh dill
1/4 tsp cayenne
1 tsp lemon juice
Kosher salt and fresh ground black pepper
2 skinless, boneless bosoms o' chicken, about 7 oz each
fresh bread crumbs, about 1 cup
1/2 tsp dried thyme
about 1/2 cup flour
1 beaten egg
oil for frying
1. Combine butter, dill, lemon juice, cayenne, and some salt and pepper. Form into a log and refrigerate until hard.
2. Pound chicken breasts with a meat mallet until about 3/8" thick. Season with salt and pepper.
3. Combine bread crumbs, thyme, and about 1/2 tsp salt. Set up a dredging station with the flour in one dish, the egg in another, and the breadcrumbs in a third.
4. Cut the log of seasoned butter in half and wrap each chicken breast around it. Secure with toothpicks if necessary. Dredge breasts in flour, then egg, then the breadcrumb mixture. Put on a plate and chill for 2-4 hours.
5. Heat oil in a cast iron skillet to 325 degrees (oil should be about 1/2" up side of skillet). Fry the chicken, turning once, until cooked through, about 15 minutes .
Tonight your family can "travel" to India, with this yummy vegetarian dish with fall veggies from your local farmers' market......cauliflower, turnip, and sweet potato. Putting the condiments on the table Indian-style allows everyone to adjust the spiciness to their own liking, from simply veggie-forward flavours to yikes-hot!
Technically this is called a "biryani", except that it doesn't have meat. The recipe will serve 4 easily.
Raita is a side-dish that takes care of any excessive spiciness.
FOR THE RAITA:
2 cups of any PLAIN yogurt
1/4 tsp salt
1/4 tsp cumin
1 medium cucumber, peeled, seeded, and chopped
Combine all ingredients and refrigerate until serving time.
FOR THE SPICE PASTE:
4 cloves garlic, peeled
1 TBSP minced fresh ginger
1 jalapeno pepper, seeded
1 small onion
1 tsp garam masala
1/2 tsp cumin
1/4 tsp turmeric
2 TBSP water
Combine all the ingredients in a mini-food processor and process to a paste.
FOR THE BIRYANI:
3 TBSP vegetable oil
2 medium onions, thinly sliced
4 whole cloves
1 cinnamon stick (about 3")
1 1/2 cups cauliflower florets
1 1/2 cups sweet potato, peeled and cut into 1/2" cubes
1 cup turnip, peeled and cut into 1/2" cubes
1 1/4 cups basmati rice
1/4 cup currants
2 cups water
1 tsp salt
1 cup frozen peas
1/4 cups toasted sliced almonds
1. Heat 1 TBSP of the oil. Saute onions until golden brown. Place in a bowl to put on the table for diners to top their biryani.
2. Heat remaining oil. Add cloves and cinnamon stick over medium heat. Cook until fragrant, about 3 minutes. Add spice paste and cook about 1 minute. Add cauliflower, sweet potato, and turnip and stir until veggies are coated with spice paste. Add rice and stir until rice is also coated.
3. Add water, currants, and salt. Bring to a boil and then cover pot and place it in a 350 degree oven until rice is cooked, about 30 minutes.
4. Remove from oven and add peas. Cover again and let stand 15 minutes before serving.
5. Serve with the almonds, any extra spice paste that you haven't used, the raita, and sauteed onion in separate dishes and let everyone adjust their servings to their liking.
FOR THE RAITA:
2 cups of any PLAIN yogurt
1/4 tsp salt
1/4 tsp cumin
1 medium cucumber, peeled, seeded, and chopped
Combine all ingredients and refrigerate until serving time.
FOR THE SPICE PASTE:
4 cloves garlic, peeled
1 TBSP minced fresh ginger
1 jalapeno pepper, seeded
1 small onion
1 tsp garam masala
1/2 tsp cumin
1/4 tsp turmeric
2 TBSP water
Combine all the ingredients in a mini-food processor and process to a paste.
FOR THE BIRYANI:
3 TBSP vegetable oil
2 medium onions, thinly sliced
4 whole cloves
1 cinnamon stick (about 3")
1 1/2 cups cauliflower florets
1 1/2 cups sweet potato, peeled and cut into 1/2" cubes
1 cup turnip, peeled and cut into 1/2" cubes
1 1/4 cups basmati rice
1/4 cup currants
2 cups water
1 tsp salt
1 cup frozen peas
1/4 cups toasted sliced almonds
1. Heat 1 TBSP of the oil. Saute onions until golden brown. Place in a bowl to put on the table for diners to top their biryani.
2. Heat remaining oil. Add cloves and cinnamon stick over medium heat. Cook until fragrant, about 3 minutes. Add spice paste and cook about 1 minute. Add cauliflower, sweet potato, and turnip and stir until veggies are coated with spice paste. Add rice and stir until rice is also coated.
3. Add water, currants, and salt. Bring to a boil and then cover pot and place it in a 350 degree oven until rice is cooked, about 30 minutes.
4. Remove from oven and add peas. Cover again and let stand 15 minutes before serving.
5. Serve with the almonds, any extra spice paste that you haven't used, the raita, and sauteed onion in separate dishes and let everyone adjust their servings to their liking.
It's apple pie season! Here are some leaves you're going to want to rake.....
FOR THE APPLES:
8 cups local tart apples (around here that's Cortlands) peeled and sliced
1/2 cup dark brown sugar
1/4 tsp salt
1/4 cup butter
1 TBSP flour
1/2 tsp cinnamon
1/8 tsp nutmeg
Toss the apple slices with the sugar and salt. In a saucepan, melt the butter over medium heat, shaking pan occasionally, until it is brown and fragrant, about 3 minutes. Add half the apple mixture and cook, stirring occasionally, until mixture is thickening and bubbly, about 8 minutes. Remove from heat and add to the uncooked apples along with the flour, cinnamon, and nutmeg.
FOR THE CRUST:
1 1/2 cups flour
1 1/2 cups whole wheat pastry flour (NOT regular whole wheat flour)
2 TBSP sugar
1/2 tsp salt
1/4 tsp baking powder
6 oz neuchatel cheese, cubed
1/2 cup butter
6 TBSP ice water
1 TBSP cider vinegar
1 tbsp milk (for brushing on crust before baking)
1 tsp turbinado sugar (for sprinkling on crust before baking)
In food processor, combine first 5 ingredients. Add butter and cheese; process until it looks like coarse meal. Gradually add vinegar and then water, about a TBSP at a time, until dough forms a ball. Separate into two disks, wrap in plastic wrap, and refrigerate about half an hour.
PUTTING IT TOGETHER:
Roll one dough-disk into a circle about 12" in diameter. Fit into a 9" pie plate, and trim excess. Pour apple mixture over. Roll the other dough disk to 12", and using a very sharp knife, cut out the shapes of your choice and arrange over apples. Brush with milk and sprinkle with sugar. Bake uncovered at 425 degrees for 15 minutes, then reduce heat to 375, cover edge of crust, and continue baking for about 40-45 minutes.
8 cups local tart apples (around here that's Cortlands) peeled and sliced
1/2 cup dark brown sugar
1/4 tsp salt
1/4 cup butter
1 TBSP flour
1/2 tsp cinnamon
1/8 tsp nutmeg
Toss the apple slices with the sugar and salt. In a saucepan, melt the butter over medium heat, shaking pan occasionally, until it is brown and fragrant, about 3 minutes. Add half the apple mixture and cook, stirring occasionally, until mixture is thickening and bubbly, about 8 minutes. Remove from heat and add to the uncooked apples along with the flour, cinnamon, and nutmeg.
FOR THE CRUST:
1 1/2 cups flour
1 1/2 cups whole wheat pastry flour (NOT regular whole wheat flour)
2 TBSP sugar
1/2 tsp salt
1/4 tsp baking powder
6 oz neuchatel cheese, cubed
1/2 cup butter
6 TBSP ice water
1 TBSP cider vinegar
1 tbsp milk (for brushing on crust before baking)
1 tsp turbinado sugar (for sprinkling on crust before baking)
In food processor, combine first 5 ingredients. Add butter and cheese; process until it looks like coarse meal. Gradually add vinegar and then water, about a TBSP at a time, until dough forms a ball. Separate into two disks, wrap in plastic wrap, and refrigerate about half an hour.
PUTTING IT TOGETHER:
Roll one dough-disk into a circle about 12" in diameter. Fit into a 9" pie plate, and trim excess. Pour apple mixture over. Roll the other dough disk to 12", and using a very sharp knife, cut out the shapes of your choice and arrange over apples. Brush with milk and sprinkle with sugar. Bake uncovered at 425 degrees for 15 minutes, then reduce heat to 375, cover edge of crust, and continue baking for about 40-45 minutes.
Back in July, we hired a chef. This wasn't because I don't like to cook; I do! But restaurant people here in Maine are really hurting, and so we tried to do our part by giving someone a full time job (without actually going out to a restaurant). And this summer was so hot, it was nice to have to someone doing the planning, shopping, and meal prep, especially on the boat.
He is now taking his skills and applying them towards opening a take-out establishment. We wish him the best, and know he'll be successful!
So last night was my first night in a really long time that I have made dinner. I chose a very fall-flavoured dinner of a substantial soup. And let me tell you, this soup is really, really bad for you!!!! But hey, it can't always be salad-----and this soup is true comfort in a bowl
It has pumpkin, cheddar, and pumpkin ale in it-----doesn't that sound good?
Note: This recipe is not my own; it is adapted from Southern Living
5 oz thick-cut bacon, chopped
3 oz focaccia bread, cut into 1/2" cubes
1 TBSP unsalted butter
1 cup chopped carrots
1/2 cup chopped onion
3 TBSP flour
1 pint whole milk
1 bottle (12 oz) pumpkin ale
1 cup canned pumpkin
1 1/2 tsp Kosher salt
4 oz cheddar, grated
4 oz Velveeta, cubed
1 cup half-and-half
Fresh thyme
Fresh ground black pepper
1. In a soup pot, fry the bacon until crisp. Remove from pot with a slotted spoon, reserving fat (the bacon itself can go into a small serving dish----it will be used to garnish each bowl of soup).
2. Spread the bread cubs on a sheet pan, and pour bacon fat over them, tossing to coat. Bake at 375 degrees until golden brown, about 15 minutes.
3. Melt butter in the same soup pot. Add carrots and onion and saute until carrots are beginning to get tender, about 5 minutes. Add flour and cook 1 minute. Add milk, ale, pumpkin, and salt. Bring to a low simmer and cook ten minutes. Add cheeses and cook, stirring, until cheese is melted.
4. At this point you can either use an immersion blender to puree the soup, or you can let it cool and use your regular blender. After blending, add half-and-half, stir, and bring soup to a near-boil. Remove from heat.
5. Let everyone serve themselves by adding bacon, the croutons, fresh ground pepper, and fresh thyme to their bowls. Enjoy! Eat slad tomorrow!!!
5 oz thick-cut bacon, chopped
3 oz focaccia bread, cut into 1/2" cubes
1 TBSP unsalted butter
1 cup chopped carrots
1/2 cup chopped onion
3 TBSP flour
1 pint whole milk
1 bottle (12 oz) pumpkin ale
1 cup canned pumpkin
1 1/2 tsp Kosher salt
4 oz cheddar, grated
4 oz Velveeta, cubed
1 cup half-and-half
Fresh thyme
Fresh ground black pepper
1. In a soup pot, fry the bacon until crisp. Remove from pot with a slotted spoon, reserving fat (the bacon itself can go into a small serving dish----it will be used to garnish each bowl of soup).
2. Spread the bread cubs on a sheet pan, and pour bacon fat over them, tossing to coat. Bake at 375 degrees until golden brown, about 15 minutes.
3. Melt butter in the same soup pot. Add carrots and onion and saute until carrots are beginning to get tender, about 5 minutes. Add flour and cook 1 minute. Add milk, ale, pumpkin, and salt. Bring to a low simmer and cook ten minutes. Add cheeses and cook, stirring, until cheese is melted.
4. At this point you can either use an immersion blender to puree the soup, or you can let it cool and use your regular blender. After blending, add half-and-half, stir, and bring soup to a near-boil. Remove from heat.
5. Let everyone serve themselves by adding bacon, the croutons, fresh ground pepper, and fresh thyme to their bowls. Enjoy! Eat slad tomorrow!!!
For blue cheese lovers only: An incredibly creamy French Roquefort Quiche.
This is a joy served chilled or at room temperature with a green salad on a hot summer night!
FOR THE CRUST:
2 cups flour
1/4 tsp salt
1 stick butter, cut into small pieces
1 egg
1 TBSP lemon juice
1 beaten egg yolk
1. Sift the salt and flour together. Make a well in the center and add the butter, egg, and lemon juice. Work this thoroughly until the butter is incorporated and the dough stiff. Add additional liquid if necessary. Form into a ball and chill for at least 30 minutes.
2. Roll out between sheets of parchment. Line a 9" tart pan (the kind with a removable bottom) with the dough. Don't pull the dough-----just lift it up gently and let it settle in the pan.
3. Trim th edges. Cover with parchment or foil and weight down with pie weights (or dry bean or uncooked rice). Bake at 425 degrees for 18 minutes, then remove the paper or foil and th weights. Brush with beaten egg yolk and bake 3 minutes longer. This glazes tehe pie shell so it won't get soggy or leak. Let cool slightly before filling.
FOR THE FILLING:
3/4 cups French Roquefort (DON'T SUBSTITUTE ANY OTHER BLUE CHEESE! ONLY THIS WORKS PROPERLY)
3 egg yolks
2 whole eggs
2/3 cup heavy cream
1/2 tsp salt
pinch of ground nutmeg
Crumble the Roquefort over the baked shell. Beat the resot of the ingredients together and pour into shell. Bake at 375 degrees for 15 minutes, then reduce heat to 350 and bake a further 5 or 10 minutes, until just set.
2 cups flour
1/4 tsp salt
1 stick butter, cut into small pieces
1 egg
1 TBSP lemon juice
1 beaten egg yolk
1. Sift the salt and flour together. Make a well in the center and add the butter, egg, and lemon juice. Work this thoroughly until the butter is incorporated and the dough stiff. Add additional liquid if necessary. Form into a ball and chill for at least 30 minutes.
2. Roll out between sheets of parchment. Line a 9" tart pan (the kind with a removable bottom) with the dough. Don't pull the dough-----just lift it up gently and let it settle in the pan.
3. Trim th edges. Cover with parchment or foil and weight down with pie weights (or dry bean or uncooked rice). Bake at 425 degrees for 18 minutes, then remove the paper or foil and th weights. Brush with beaten egg yolk and bake 3 minutes longer. This glazes tehe pie shell so it won't get soggy or leak. Let cool slightly before filling.
FOR THE FILLING:
3/4 cups French Roquefort (DON'T SUBSTITUTE ANY OTHER BLUE CHEESE! ONLY THIS WORKS PROPERLY)
3 egg yolks
2 whole eggs
2/3 cup heavy cream
1/2 tsp salt
pinch of ground nutmeg
Crumble the Roquefort over the baked shell. Beat the resot of the ingredients together and pour into shell. Bake at 375 degrees for 15 minutes, then reduce heat to 350 and bake a further 5 or 10 minutes, until just set.
Crusty on the outside and chewy on the inside. Can you imagine a fresher bagel than the one you make at home? These Everything Bagels are easy to make in your stand mixer. They are BEYOND yummy-----perfect in texture, inside and out!
1 TBSP kosher salt
2 TBSP poppy seeds
2 TBSP dried onion flakes
2 TBSP sesame seeds
Mix all this together and set aside to use as the "Everything" topping.
1 1/4 cups water
3 1/2-4 1/2 cups bread flour
3 TBSP sugar
1 tsp salt
1 TBSP instant yeast (don't use regular)
2 TBSP vegetable or other mild oil
1 gallon water
1 cup malt extract
1. In the bowl of a stand mixer, proof the yeast in the water. Add the sugar, salt, oil, and about 3 cups of the flour. Knead on low speed with the dough hook 5 minutes. Gradually add more flour until dough is well-developed. and forms a blob on the dough hook. Remove to an oiled bowl and let rise until doubled.
2. Punch down (at this point the dough may be refrigerated and used another day). Divide dough into 6 pieces, and using your hands, roll each piece into a 6 inch cylinder. From each cylinder into a circle, and place on parchment-lined baking sheet.
3. Bring water and malt to a boil. Boil bagels (in batches if necessary-----don't crowd them), about 1 minute per side. Remove from water and dip both sides into the reserved topping. Place on the parchment-lined sheet.
4. Bake at 475 degrees until golden, 15-20 minutes.
2 TBSP poppy seeds
2 TBSP dried onion flakes
2 TBSP sesame seeds
Mix all this together and set aside to use as the "Everything" topping.
1 1/4 cups water
3 1/2-4 1/2 cups bread flour
3 TBSP sugar
1 tsp salt
1 TBSP instant yeast (don't use regular)
2 TBSP vegetable or other mild oil
1 gallon water
1 cup malt extract
1. In the bowl of a stand mixer, proof the yeast in the water. Add the sugar, salt, oil, and about 3 cups of the flour. Knead on low speed with the dough hook 5 minutes. Gradually add more flour until dough is well-developed. and forms a blob on the dough hook. Remove to an oiled bowl and let rise until doubled.
2. Punch down (at this point the dough may be refrigerated and used another day). Divide dough into 6 pieces, and using your hands, roll each piece into a 6 inch cylinder. From each cylinder into a circle, and place on parchment-lined baking sheet.
3. Bring water and malt to a boil. Boil bagels (in batches if necessary-----don't crowd them), about 1 minute per side. Remove from water and dip both sides into the reserved topping. Place on the parchment-lined sheet.
4. Bake at 475 degrees until golden, 15-20 minutes.
We love salad for dinner, especially during these hot days when cooking doesn't appeal. This substantial spinach salad uses the very retro method of slightly wilting the greens with a warm bacon vinaigrette. And it's only about 250 calories per serving!!!!
Using a cast iron skillet will add more iron to this recipe--------making it super good for you. But any skillet will do.
6 slices bacon, chopped
a handful of sliced red onion
1 medium Granny Smith apple, sliced
1/4 cup pecans
2 TBSP red wine vinegar
1 TBSP Dijon mustard
1 TBSP EVOO
salt and pepper to taste
several handfuls of baby spinach
1/4 cup feta
1. Cook the bacon until crisp over medium heat. Remove from pan with a slotted spoon and drain on paper towels.
2. In the same pan, cook the onion until just beginning to soften. Add apple and pecans and cook until pecans begin to toast and apple begins to soften, about 2 minutes.
3. Reduce heat to low. Add mustard, EVOO, salt and pepper, and vinegar. Whisk vigorously to emulsify, then remove from heat.
4. Place spinach and goat cheese on a serving platter. Pour dressing over, and garnish with reserved bacon.
6 slices bacon, chopped
a handful of sliced red onion
1 medium Granny Smith apple, sliced
1/4 cup pecans
2 TBSP red wine vinegar
1 TBSP Dijon mustard
1 TBSP EVOO
salt and pepper to taste
several handfuls of baby spinach
1/4 cup feta
1. Cook the bacon until crisp over medium heat. Remove from pan with a slotted spoon and drain on paper towels.
2. In the same pan, cook the onion until just beginning to soften. Add apple and pecans and cook until pecans begin to toast and apple begins to soften, about 2 minutes.
3. Reduce heat to low. Add mustard, EVOO, salt and pepper, and vinegar. Whisk vigorously to emulsify, then remove from heat.
4. Place spinach and goat cheese on a serving platter. Pour dressing over, and garnish with reserved bacon.
Another soup for your winter arsenal: Zuppa Toscana, that Italian classic
1/2 lb Italian sausage (either bulk or with casings removed)
[If using sweet Italian sausage, add 5/8 tsp crushed red pepper. Omit if using hot italian sausage]
2 slices bacon, cut into bite-size pieces
1 small to medium onion, chopped
1 1/2 tsp minced garlic
1 qt chicken broth
A few small potatoes, sliced thin
1/2 cup heavy cream
a few handfuls of baby spinach
1. Cook the sausage (and crushed pepper, if using) in a large soup pot until no longer pink. Set aside to drain on paper towels.
2. Cook the bacon in the same pot until crispy. Remove to drain on the paper towels.
3. Add the onion to the drippings in the pot, and cook until just translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken broth and potatoes; Cover and cook until potatoes are done, about 15 minutes.
4. Add cream and bring just to a boil, Add spinach immediately before serving.
[If using sweet Italian sausage, add 5/8 tsp crushed red pepper. Omit if using hot italian sausage]
2 slices bacon, cut into bite-size pieces
1 small to medium onion, chopped
1 1/2 tsp minced garlic
1 qt chicken broth
A few small potatoes, sliced thin
1/2 cup heavy cream
a few handfuls of baby spinach
1. Cook the sausage (and crushed pepper, if using) in a large soup pot until no longer pink. Set aside to drain on paper towels.
2. Cook the bacon in the same pot until crispy. Remove to drain on the paper towels.
3. Add the onion to the drippings in the pot, and cook until just translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken broth and potatoes; Cover and cook until potatoes are done, about 15 minutes.
4. Add cream and bring just to a boil, Add spinach immediately before serving.
Mmmm, the Patty Melt. Technically not a burger; it's more of a grilled sandwich. I don't know anyone who can resist these things.
The key is to make the patties very, very thin. You want them to be very crisp.
3/4 lb ground beef
Kosher salt and freshly ground pepper
1 yellow onion, thinly sliced
2 1/2 BSP canola oil
6 slices rye bread
6 slices cheddar
1/2 stick unsalted butter
1. Mix ground beef with salt and pepper. Form into 3 patties 1/4 inch (!!!!!!!) thick. Try to make them about the shape and size of the bread (slightly larger than the bread, because they will shrink when the fat renders out).
2. Heat half the oil in a cast-iron pan. Add onions and cook until very soft and slightly browned, about 15 minutes. Remove from pan, add a bit more of the oil, and place patties in pan. Cook over medium-high until crispy and done, about 2 minutes per side. Remove from pan.
3. Wipe out pan. Top 3 of the bread slices with onions, a patty, and some cheese. Top each with another slice of bread, and butter both sides of sandwiches. Place back in pan and grill, about 2 minutes per side.
Kosher salt and freshly ground pepper
1 yellow onion, thinly sliced
2 1/2 BSP canola oil
6 slices rye bread
6 slices cheddar
1/2 stick unsalted butter
1. Mix ground beef with salt and pepper. Form into 3 patties 1/4 inch (!!!!!!!) thick. Try to make them about the shape and size of the bread (slightly larger than the bread, because they will shrink when the fat renders out).
2. Heat half the oil in a cast-iron pan. Add onions and cook until very soft and slightly browned, about 15 minutes. Remove from pan, add a bit more of the oil, and place patties in pan. Cook over medium-high until crispy and done, about 2 minutes per side. Remove from pan.
3. Wipe out pan. Top 3 of the bread slices with onions, a patty, and some cheese. Top each with another slice of bread, and butter both sides of sandwiches. Place back in pan and grill, about 2 minutes per side.
I'm not vegan.....in fact, I'm not sure I really buy into the concept. Vegetarianism I can understand, but vegan not so much.
However once in a while I do make vegan meals....usually purely by coincidence. I do like tofu a lot, so did a stir-fry with it the other day that came out super-good---and happens to be vegan. Enjoy!
1/3 cup peanut butter
3 TBSP rice vinegar (plain, not seasoned)
2 TBSP soy sauce
2 tsp brown sugar
2 tsp sriracha
1 14 oz block extra-firm tofu, cut into cubes
4 tsp peanut or canola oil
14 oz bag of frozen stir-fry peppers
2 cups snow peas
2 TBSP minced or grated fresh ginger
3 garlic cloves, minced
2 TBSP water
1/4 cup peanuts
1. Drain tofu very well. The best way to do this is to place the cubes between two kitchen towels for a bout an hour, pressing gently a few times.
2. Combine peanut butter, vinegar, soy, sugar, and sriracha. Set aside.
3. Heat 2 tsp oil in a non-stick skillet over medium-high. Add half of the tofu-----don't crowd it. Cook, turning occasionally, until tofu is browned on all sides. Remove to a paper towel. Add a bit more oil (about 1 tsp) to the skillet and repeat with remaining tofu.
4. Add another tsp of the oil to the skillet, along with the peppers, ginger and garlic. Cook until garlic is fragrant and peppers are thawed, about 2 minutes. Add snow peas and water to the skillet, cover and steam until peas are crisp-tender, about 3 minutes.
5. Push veggies aside and add the sauce to the pan. As the sauce heats through, stir in the veggies and tofu. Add more water if sauce is too thick. Turn onto a serving platter, and sprinkle with peanuts.
3 TBSP rice vinegar (plain, not seasoned)
2 TBSP soy sauce
2 tsp brown sugar
2 tsp sriracha
1 14 oz block extra-firm tofu, cut into cubes
4 tsp peanut or canola oil
14 oz bag of frozen stir-fry peppers
2 cups snow peas
2 TBSP minced or grated fresh ginger
3 garlic cloves, minced
2 TBSP water
1/4 cup peanuts
1. Drain tofu very well. The best way to do this is to place the cubes between two kitchen towels for a bout an hour, pressing gently a few times.
2. Combine peanut butter, vinegar, soy, sugar, and sriracha. Set aside.
3. Heat 2 tsp oil in a non-stick skillet over medium-high. Add half of the tofu-----don't crowd it. Cook, turning occasionally, until tofu is browned on all sides. Remove to a paper towel. Add a bit more oil (about 1 tsp) to the skillet and repeat with remaining tofu.
4. Add another tsp of the oil to the skillet, along with the peppers, ginger and garlic. Cook until garlic is fragrant and peppers are thawed, about 2 minutes. Add snow peas and water to the skillet, cover and steam until peas are crisp-tender, about 3 minutes.
5. Push veggies aside and add the sauce to the pan. As the sauce heats through, stir in the veggies and tofu. Add more water if sauce is too thick. Turn onto a serving platter, and sprinkle with peanuts.
Bread is not a traditional food in Japan. But after the Meiji Restoration in 1868, foreign influences began arriving on Japan's shores, including the introduction of new foods.
The Japanese embraced very fluffy white breads that are milk-based-----shokupan is the Japanese word for it; but it's very much like the French pain de mie. It's wonderfully fluffy and aerated, yet it has structure.
Buy a sandwich in Tokyo, and it's going to come on shokupan. This Chicken Katsu Sandwich is typical. Be sure to use the essential elements-----tonkatsu sauce, and Kewpie mayo (which is a totally different thing than western mayos) for an authentic Japanese experience.
FOR THE SHOKUPAN:
1 egg
2/3 cup whole milk, plus more for brushing
2 1/3 cup plus 1 TBSP bread flour
3 TBSP warm water
1 1/4 tsp instant yeast
1/4 cup plus 1 tsp sugar
2 tsp Kosher salt
1/4 cup unsalted butter, room temperature
Cooking spray
1. Beat together egg, milk, flour, water, yeast, sugar, and salt until a dough begins to form. Raise mixer speed and beat for about 4 minutes. Add butter and beat until incorporated. After that, knead dough for about 12 minutes until very smooth. NOTE: It's easiest to do this whole operation using a stand mixer fitted with the dough hook.
2. Turn out into a bowl sprayed with cooking spray. Cover the bowl and let rise at room temperature until very puffy, though not necessarily doubled. Turn out onto floured surface and punch down. Divide into 3 portions and let rest 15 minutes. Roll each section into a 11 x 6 inch rectangle. Fold each short end into the middle, then, beginning at one short end, roll into a tight cylinder.
3. Spray a 9 x 5 inch loaf pan with cooking spray. Line the pan with parchment, and spray the parchment. Place each dough cylinder in the pan crosswise. Cover pan and let rise until dough rises over the edge of the pan.
4. Brush top of dough with milk. Bake at 375 degrees for 35-40 minutes until nicely browned. Let sit in pan for 15 minutes, then lift out of pan using the parchment paper and let cool on wire rack. Be sure bred is completely cool before cutting.
FOR THE SANDWICHES (MAKES 2):
1 boneless bosom o' chicken (about 12 oz)
1 tsp kosher salt
1/4 cup flour
1 egg, beaten
3/4 cup panko
About 1/2 cup unflavoured oil, such as Wesson or Crisco
4 slices shokupan
Kewpie Mayonaisse (don't substitute!)
Tonkatsu sauce (don't substitute!)
1. You want your chicken pieces to be about 1/2 inch thick, so filet the chicken if necessary.
2. Heat oil to about 350 degrees in a skillet (oil should cover pan by about 1/4 inch).
3. Dredge chicken in flour, then egg, then panko. Place in the hot oil, and cook about 3 minutes per side (until nicely borwned and cooked through). Drain on paper towels.
4. Coat two slices of bread generously with the Kewpie mayo. Place chicken on top of mayo, and top with tonkatsu sauce to taste (about 1 TBSP works well). Top with a slice of bread and serve.
More things to do with that fresh Maine corn----a fabulous chowder enhanced with bacon (and easily made in the crock pot)
about 3 pounds fresh corn (weight before husking----so perhaps 5 ears)
2 1/2 cups chicken stock
1 1/2 lb russets, peeled and cut into bite-size pieces
4 large sprigs fresh thyme
small yellow onion (about 5 oz), chopped
3 garlic cloves, smashed with a broad knife
2 tsp Kosher salt
1 tsp pepper
4 slices thick-cut bacon, cooked, drained, and crumbled
1/2 cup finely chopped red onion
2 TBSP chopped fresh chives
2 TBSP lime juice
1 cup heavy cream
1. Cut the kernels from the corn. An easy way to do this without making a mess is to do it over a tube pan (such as a bundt pan). Be sure to run the back of the knife over the cobs to release any liquid. Set aside about half a cup of corn kernels,to later be used as garnish. place the others in the crock pot.
2. Add stock, potatoes, onion, thyme, garlic, salt, and pepper to crock pot. Cover and cook on low until potatoes are tender, about 6 hours.
3. Meanwhile, mix together the 1/2 cup corn, the bacon, the red onion, the chives, and the lime juice. Set aside to use as garnish.
4. About 15-30 minutes before serving, remove half of soup from crock pot. Using an immersion blender, puree the soup in the crock pot. Then add back the non-pureed soup to the pot along with the cream. Heat through.
2 1/2 cups chicken stock
1 1/2 lb russets, peeled and cut into bite-size pieces
4 large sprigs fresh thyme
small yellow onion (about 5 oz), chopped
3 garlic cloves, smashed with a broad knife
2 tsp Kosher salt
1 tsp pepper
4 slices thick-cut bacon, cooked, drained, and crumbled
1/2 cup finely chopped red onion
2 TBSP chopped fresh chives
2 TBSP lime juice
1 cup heavy cream
1. Cut the kernels from the corn. An easy way to do this without making a mess is to do it over a tube pan (such as a bundt pan). Be sure to run the back of the knife over the cobs to release any liquid. Set aside about half a cup of corn kernels,to later be used as garnish. place the others in the crock pot.
2. Add stock, potatoes, onion, thyme, garlic, salt, and pepper to crock pot. Cover and cook on low until potatoes are tender, about 6 hours.
3. Meanwhile, mix together the 1/2 cup corn, the bacon, the red onion, the chives, and the lime juice. Set aside to use as garnish.
4. About 15-30 minutes before serving, remove half of soup from crock pot. Using an immersion blender, puree the soup in the crock pot. Then add back the non-pureed soup to the pot along with the cream. Heat through.
When I lived in Tokyo in the 1990s, every pizza came with corn on it. Order pepperoni, and you got pepperoni and corn. Order mushroom and you got mushrooms and corn. I could never figure it out, but learned to say, "Hold the corn" in Japanese.
With the summer's bounty of tomatoes and corn upon us, I am re-thinking my attitude. Corn and fresh tomatoes are a natural summer pairing!!! Add in some fresh mozzarella and fresh basil, and you've got yourself one incredible pizza.
For a truly quick pizza, just use a pre-prepared crust such as Boboli.
3 plum tomatoes, sliced
1/4 tsp salt
1/8 tsp freshly ground pepper
1 pre-baked pizza crust
1/3 cup pesto
1/2 cup fresh corn kernels
1/4 cup parmesan
1 tsp sugar
1/2 lb fresh mozzarella, sliced
fresh basil leaves
Sprinkle tomato slices with salt and pepper; let stand on paper towels to draw out excess mositure, about 20 minutes. Spread pizza crust with pesto. Stir together corn, parmesan, and sugar. Put the corn mixture, tomatoes, and mozzarella on top of the pesto. Bake pizza for about 14 minutes until cheese has melted. Top with fresh basil.
3 plum tomatoes, sliced
1/4 tsp salt
1/8 tsp freshly ground pepper
1 pre-baked pizza crust
1/3 cup pesto
1/2 cup fresh corn kernels
1/4 cup parmesan
1 tsp sugar
1/2 lb fresh mozzarella, sliced
fresh basil leaves
Sprinkle tomato slices with salt and pepper; let stand on paper towels to draw out excess mositure, about 20 minutes. Spread pizza crust with pesto. Stir together corn, parmesan, and sugar. Put the corn mixture, tomatoes, and mozzarella on top of the pesto. Bake pizza for about 14 minutes until cheese has melted. Top with fresh basil.
Here's a crunchy snack that goes well with....well, beer! It's a bar-mix, updated.
You can make restaurant-style sweet and sour chicken in your own kitchen! Really!!!! This recipe is oh-so-good!
1 8-oz can pineapple chunks in juice (save juice!)
3 TBSP Cornstarch
1 cup plus 2 TBSP H2O
9 TBSP sugar
1 drop orange food colouring
6 TBSP white vinegar
1/2 green pepper, chopped
12-16 oz chicken, cut into pieces
oil, for frying
----
For batter for chicken:
1 cup self-rising flour
1 TBSP Cornstarch
1 TBSP vegetable oil
1/4 tsp salt
1/8 tsp white pepper
2 or 3 TBSP of a well-beaten egg
10 TBSP water
1. Combine reserved pineapple juice, 1 cup of the water, the sugar, vinegar and food colouring in a saucepan. Heat to boiling. Stir the 3 TBSP cornstarch with the 2 TBSP water until dissolved, and add to sauce. Heat until just thickened, and keep warm.
2. Make the chicken batter by combining all the ingredients in a bowl. Add chicken and toss well to coat.
3. Heat oil to 360 degrees in a wok or large heavy skillet. Add coated chicken and fry until golden and cooked through, about 8 minutes. Drain on paper towels, then place on a serving platter with pineapple pieces and green pepper. Pour the warm sace over all and gently combine.
3 TBSP Cornstarch
1 cup plus 2 TBSP H2O
9 TBSP sugar
1 drop orange food colouring
6 TBSP white vinegar
1/2 green pepper, chopped
12-16 oz chicken, cut into pieces
oil, for frying
----
For batter for chicken:
1 cup self-rising flour
1 TBSP Cornstarch
1 TBSP vegetable oil
1/4 tsp salt
1/8 tsp white pepper
2 or 3 TBSP of a well-beaten egg
10 TBSP water
1. Combine reserved pineapple juice, 1 cup of the water, the sugar, vinegar and food colouring in a saucepan. Heat to boiling. Stir the 3 TBSP cornstarch with the 2 TBSP water until dissolved, and add to sauce. Heat until just thickened, and keep warm.
2. Make the chicken batter by combining all the ingredients in a bowl. Add chicken and toss well to coat.
3. Heat oil to 360 degrees in a wok or large heavy skillet. Add coated chicken and fry until golden and cooked through, about 8 minutes. Drain on paper towels, then place on a serving platter with pineapple pieces and green pepper. Pour the warm sace over all and gently combine.
You want a burger that's actually crispy on the outside-------a rough, craggy patty that allows the burger to crisp up and get that delicious crunch on the outside, while staying juicy on the inside.
Sorry folks, you can't do that on the grill!!! It can only be done in a cast iron pan.
Here are some helpful hints!
1 lb fatty ground beef
1 tsp Kosher salt
1 tsp Lawry's Seasoned Salt
1 tsp freshly ground black pepper
1/2 tsp garlic powder
1 TBSP canola oil
Sharp cheddar cheese slices
Burger buns (toasted)
tomato, pickles, lettuce, onion
1. Stir together the salts, the pepper, and the garlic powder. Set aside.
2. Form the ground beef into loose balls. DO NOT PRESS TOGETHER INTO HARDER BALLS. Sprinkle seasoning mixture on all sides.
3. Heat a cast iron pan until super-hot. Add oil to pan and immediately add burger balls. Using a spatula, smash each ball down into a patty about 1/2" thick. Cook until edges are very brown and patty does not stick to pan, about 2-3 minutes.
4. Flip the burgers and top with cheese. Cook until cheese is very melted and burgers do not stick to pan, another 2-3 minutes. Serve right away on toasted buns with the tomatoes, pickles, onions, and lettuce.
- Make sure your pan is super, super hot before you add the burgers
- Do use fatty ground beef-----at least 85% lean if not less than that. The fat is important to the flavour (and most of it will render off anyway)
- Only turn them ONCE
- Don 't move them around while cooking. If it's sticking to the pan, it's not done yet!
1 lb fatty ground beef
1 tsp Kosher salt
1 tsp Lawry's Seasoned Salt
1 tsp freshly ground black pepper
1/2 tsp garlic powder
1 TBSP canola oil
Sharp cheddar cheese slices
Burger buns (toasted)
tomato, pickles, lettuce, onion
1. Stir together the salts, the pepper, and the garlic powder. Set aside.
2. Form the ground beef into loose balls. DO NOT PRESS TOGETHER INTO HARDER BALLS. Sprinkle seasoning mixture on all sides.
3. Heat a cast iron pan until super-hot. Add oil to pan and immediately add burger balls. Using a spatula, smash each ball down into a patty about 1/2" thick. Cook until edges are very brown and patty does not stick to pan, about 2-3 minutes.
4. Flip the burgers and top with cheese. Cook until cheese is very melted and burgers do not stick to pan, another 2-3 minutes. Serve right away on toasted buns with the tomatoes, pickles, onions, and lettuce.
We haven't been cooking indoors very much lately, so this recipe is from last winter, when sometimes only soup will do. This one is really good.
4 TBSP butter
1 medium onion, chopped
1/4 cup flour
2 cups low-sodium chicken broth
Kosher salt, to taste
Freshly ground black pepper, to taste
1 small head of broccoli, finely chopped
1 large carrot, grated
2 stalks celery, thinly sliced
2 cups whole milk
3 cups shredded extra-sharp cheddar
1. Melt butter in a saucepan over medium heat. Add onions and cook until soft, about 4-5 minutes.
2. Add flour and cook, stirring, about 2 minutes. Add broth, salt and pepper, broccoli, carrot, and celery. Bring to a boil, then lower the heat, cover and simmer gently until veggies are tender, about 10-15 minutes.
3. Add milk and cheddar. Cook, stirring, until cheddar is melted, about 5-8 minutes.
1 medium onion, chopped
1/4 cup flour
2 cups low-sodium chicken broth
Kosher salt, to taste
Freshly ground black pepper, to taste
1 small head of broccoli, finely chopped
1 large carrot, grated
2 stalks celery, thinly sliced
2 cups whole milk
3 cups shredded extra-sharp cheddar
1. Melt butter in a saucepan over medium heat. Add onions and cook until soft, about 4-5 minutes.
2. Add flour and cook, stirring, about 2 minutes. Add broth, salt and pepper, broccoli, carrot, and celery. Bring to a boil, then lower the heat, cover and simmer gently until veggies are tender, about 10-15 minutes.
3. Add milk and cheddar. Cook, stirring, until cheddar is melted, about 5-8 minutes.
Dense, creamy homemade ice cream. An easy to make dessert that you can do in advance. My recipe uses my secret ingredient for full body and creamy texture------cream cheese! So this tastes a little like the cream cheese frosting you'd find on carrot cake------only BETTER on a summer day!!!
3 cups half-and-half
2 egg yolks
1 1/4 cups confectioners' sugar
1 8 oz bar cream cheese, cut into pieces and at room temperature
2 tsp vanilla
In a heavy saucepan, whisk together first 3 ingredients over medium heat. Being very careful not to allow the mixture to boil, heat until the custard is thickened slightly (8 minutes, about). Keep whisking, don't let it boil!
Remove from heat and whisk in cheese and vanilla until cheese has melted and incorporated. Cool, and then freeze in an ice cream maker.
2 egg yolks
1 1/4 cups confectioners' sugar
1 8 oz bar cream cheese, cut into pieces and at room temperature
2 tsp vanilla
In a heavy saucepan, whisk together first 3 ingredients over medium heat. Being very careful not to allow the mixture to boil, heat until the custard is thickened slightly (8 minutes, about). Keep whisking, don't let it boil!
Remove from heat and whisk in cheese and vanilla until cheese has melted and incorporated. Cool, and then freeze in an ice cream maker.
Are you grilling something for dinner tonight?
Here's a crazy idea----since you're standing at the grill anyway, how about Barbequed Bananas Foster for dessert?
OK, OK, so it's not "true" Bananas Foster. As you loyal readers know, I make real Bananas Foster a few times a year, usually using Raiatean vanilla beans from my neighbors in French Polynesia. (Find my recipes for this on the original "Cook's Corner" page).
So maybe this is really more like a Banana Split that uses some typical Bananas Foster elements. Do you really care? It's super-good!
FOR EACH SERVING:
1 banana, split lengthwise to, but not through peel
Melted butter
Brown sugar
Ice cream
Chocolate sauce
Whipped cream, nuts, maraschino cherry
Brush cut sides of banana with melted butter, and sprinkle with brown sugar. Grill 6 to 8 minutes on covered grill until heated through but still firm (peel will turn dark). Top with ice cream, chocolate sauce, and whatever else seems like a good idea!
So maybe this is really more like a Banana Split that uses some typical Bananas Foster elements. Do you really care? It's super-good!
FOR EACH SERVING:
1 banana, split lengthwise to, but not through peel
Melted butter
Brown sugar
Ice cream
Chocolate sauce
Whipped cream, nuts, maraschino cherry
Brush cut sides of banana with melted butter, and sprinkle with brown sugar. Grill 6 to 8 minutes on covered grill until heated through but still firm (peel will turn dark). Top with ice cream, chocolate sauce, and whatever else seems like a good idea!
Hot weather =Salad for dinner.
In this house we eat salads for dinner all year long. But with the recent heat wave, there is no question what to have!
This is an easy one; with romaine, Stilton, grapes, and walnuts in a walnut-infused dressing.
2 1/2 TBSP cider vinegar
2 1/2 TBSP EVOO
2 1/2 TBSP walnut oil
1 TBSP creme fraiche
1/2 tsp Dijon mustard
Kosher salt
freshly ground pepper
1/2 cup walnuts
romaine lettuce or gem lettuce
inner stems and leaves from a head of celery-----leaves left whole; stems thinly sliced
3/4 cup green grapes
flaky sea salt
1 1/2 oz Stilton
In a jar, shake together the dressing ingredients (vinegar through ground pepper. Toast walnuts in a small skillet until lightly browned and fragrant. Arrange lettuce, celery, grapes, nuts and Stilton on a platter. Toss with dressing, and sprinkle on some sea salt.
2 1/2 TBSP EVOO
2 1/2 TBSP walnut oil
1 TBSP creme fraiche
1/2 tsp Dijon mustard
Kosher salt
freshly ground pepper
1/2 cup walnuts
romaine lettuce or gem lettuce
inner stems and leaves from a head of celery-----leaves left whole; stems thinly sliced
3/4 cup green grapes
flaky sea salt
1 1/2 oz Stilton
In a jar, shake together the dressing ingredients (vinegar through ground pepper. Toast walnuts in a small skillet until lightly browned and fragrant. Arrange lettuce, celery, grapes, nuts and Stilton on a platter. Toss with dressing, and sprinkle on some sea salt.
Another classic: Veal Marsala
Fortified wine meets heavy cream and fresh herbs? Count me in!
This recipe will serve 3-4:
1 lb thin veal cutlets
Kosher salt
Freshly ground pepper
1 1/2 tsp EVOO
1 1/2 TBSP butter
1 small shallot, finely chopped
1 clove garlic, minced
4 oz crimini mushrooms, sliced
6 TBSP Marsala
6 TBSP low-sodium beef broth
1/4 cup heavy cream
1 tsp fresh rosemary, chopped
1/2 tsp fresh thyme leaves
a sprinkling of chopped fresh parsley
1. In a heavy skillet, heat EVOO over medium heat. Salt and pepper veal. Cook until golden brown, about 2 minutes per side. Remove from heat.
2. in the same skillet, melt the butter. Add the shallot and mushrooms and cook until golden, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add more slat and pepper to taste. Add wine and broth to pan and deglaze. Reduce very slightly, about 1-2 minutes. Add cream, rosemary and thyme, and bring to a simmer.
3. Return veal to pan and spoon the sauce over it. Cook until just heated through, about 3 minutes. Garnish with parsley.
1 lb thin veal cutlets
Kosher salt
Freshly ground pepper
1 1/2 tsp EVOO
1 1/2 TBSP butter
1 small shallot, finely chopped
1 clove garlic, minced
4 oz crimini mushrooms, sliced
6 TBSP Marsala
6 TBSP low-sodium beef broth
1/4 cup heavy cream
1 tsp fresh rosemary, chopped
1/2 tsp fresh thyme leaves
a sprinkling of chopped fresh parsley
1. In a heavy skillet, heat EVOO over medium heat. Salt and pepper veal. Cook until golden brown, about 2 minutes per side. Remove from heat.
2. in the same skillet, melt the butter. Add the shallot and mushrooms and cook until golden, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add more slat and pepper to taste. Add wine and broth to pan and deglaze. Reduce very slightly, about 1-2 minutes. Add cream, rosemary and thyme, and bring to a simmer.
3. Return veal to pan and spoon the sauce over it. Cook until just heated through, about 3 minutes. Garnish with parsley.
My tale of kitchen-woe: My old kitchen torch died, so I bought a new one. But it wasn't until I was in the middle of making Creme Brulee that I found that the new torch takes a different type of butane than the old; and of course I didn't have that type. Oops
So I browned the creme brulee under the broiler, which did not give it the right look. However it was still absolutely DELICIOUS-----such a marvelous contrast between the creamy custard and the shatteringly-crisp top.
A little history for you: In spite of its name, it is actually a very old English dish. No one seems to know how it became Gallicized. The first recipe I have been able to find for it was in a 17th century cookbook from Dorsetshire (where it is called "Burnt Cream"). It has long been a staple at Cambridge University (especially Christ College) where it is served in a special dish designed by Copeland-Spode.
FOR THE CUSTARD:
1 pint heavy cream------the heaviest you can find
6 egg yolks
1/2 cup sugar
pinch of salt
2 tsp vanilla
dash of mace
Heat the cream just to the boiling point. Lightly beat the egg yolks with the sugar and salt. Whisking vigorously, pour the hot cream over them. Add the vanilla and mace. Strain into heatproof dishes (or one 1 1/2 quart baking dish) and place in a bain marie. Bake in a 350 degree oven 25-30 minutes, or until the custard is completely set but not overcooked. Chill thoroughly.
FOR THE TOP:
About 2 hours before serving, sprinkle the top with sugar to about 1/4 inch. Using a kitchen torch (or a salamander if you have one), carefully brown the top. Chill thoroughly before serving.
1 pint heavy cream------the heaviest you can find
6 egg yolks
1/2 cup sugar
pinch of salt
2 tsp vanilla
dash of mace
Heat the cream just to the boiling point. Lightly beat the egg yolks with the sugar and salt. Whisking vigorously, pour the hot cream over them. Add the vanilla and mace. Strain into heatproof dishes (or one 1 1/2 quart baking dish) and place in a bain marie. Bake in a 350 degree oven 25-30 minutes, or until the custard is completely set but not overcooked. Chill thoroughly.
FOR THE TOP:
About 2 hours before serving, sprinkle the top with sugar to about 1/4 inch. Using a kitchen torch (or a salamander if you have one), carefully brown the top. Chill thoroughly before serving.
More potstickers------Ginger-Pork this time!
To me, it's always worthwhile to make a double-batch of any dim sum. You've gone to all the trouble of mixing up the filling and getting out the wrappers; might as well make a bunch at a time and freeze them for when you want a quick hors d'oeurvre or light meal.
Always freeze them first in one layer on a sheet pan. Once they are frozen, you can dump them into a ziploc bag.
1/2 lb ground pork
1 scallion, chopped (green and white parts separated)
1 clove garlic, grated
2 TBSP low-sodium chicken broth (Hint: open a can of broth and pour the contents into a jar and freeze for later)
1 TBSP soy sauce
1 tsp freshly grated ginger
1 tsp sesame oil
1 tsp fish sauce (e.g. nuac mam)
1/2 of a beaten egg (about 2 TBSP----give the rest to your pooch!)
30 gyoza wrappers
a bit of vegetable oil, for frying
FOR DIPPING SAUCE:
1/4 cup soy sauce
3 TBSP rice vinegar
1. Combine the pork, the white part of the scallions, and the next 7 ingredients (garlic through egg) in a bowl. Put a piece of parchment paper on a baking sheet. Fill each gyoza wrapper with a scant TBSP of the filling. Dip your finger in a small bowl of water and use to moisten edge of the wrapper, then seal and pleat. Place it on the parchment.
2. Heat about 1 TBSP of oil in a skillet over medium heat. Place some of the dumplings in the pan (it's OK if they touch each other slightly, but you likely will have to do this in two batches) and fry until golden and crispy on the bottom, about 2 minutes. Add 1/3 cup water to pan, cover the pan and steam the dumplings about 3 minutes. Remove cover partially, and steam another 3 minutes, or until water has evaporated.
3. Combine soy sauce and vinegar, and add the green parts of the scallions. Serve the potstickers alongside the dipping sauce.
Always freeze them first in one layer on a sheet pan. Once they are frozen, you can dump them into a ziploc bag.
1/2 lb ground pork
1 scallion, chopped (green and white parts separated)
1 clove garlic, grated
2 TBSP low-sodium chicken broth (Hint: open a can of broth and pour the contents into a jar and freeze for later)
1 TBSP soy sauce
1 tsp freshly grated ginger
1 tsp sesame oil
1 tsp fish sauce (e.g. nuac mam)
1/2 of a beaten egg (about 2 TBSP----give the rest to your pooch!)
30 gyoza wrappers
a bit of vegetable oil, for frying
FOR DIPPING SAUCE:
1/4 cup soy sauce
3 TBSP rice vinegar
1. Combine the pork, the white part of the scallions, and the next 7 ingredients (garlic through egg) in a bowl. Put a piece of parchment paper on a baking sheet. Fill each gyoza wrapper with a scant TBSP of the filling. Dip your finger in a small bowl of water and use to moisten edge of the wrapper, then seal and pleat. Place it on the parchment.
2. Heat about 1 TBSP of oil in a skillet over medium heat. Place some of the dumplings in the pan (it's OK if they touch each other slightly, but you likely will have to do this in two batches) and fry until golden and crispy on the bottom, about 2 minutes. Add 1/3 cup water to pan, cover the pan and steam the dumplings about 3 minutes. Remove cover partially, and steam another 3 minutes, or until water has evaporated.
3. Combine soy sauce and vinegar, and add the green parts of the scallions. Serve the potstickers alongside the dipping sauce.
Classic Chinese Orange Beef (dinner in a flash!)
Zest from half an orange, cut into 1" strips
6 TBSP orange juice
1 1/2 TBSP soy sauce
1 1/2 tsp shao shing (can substitute dry sherry)
1 1/2 tsp cornstarch
1/4 tsp sugar
1 1/2 tsp peanut oil
1/2 lb sirloin, cut against the grain into thin strips
1 TBSP minced garlic
1 TBSP minced fresh ginger
3 or 4 dried bird chilis
1 lb broccoli, cut into florets
3 TBSP water
1/2 of a bell pepper, cut into strips
1/4 cup sliced scallion (green part only)
1. Combine orange juice, soy, shao shing, cornstarch, and sugar in a small bowl. Set aside.
2. Heat 1/2 tsp of the oil in a wok until very hot. Add beef and stir-fry until no longer pink, about 1 minute. Remove from wok and set aside.
3. Add remaining oil to wok. Add garlic, ginger, and chilis; stir-fry until fragrant, about 30 seconds. Add broccoli and water. Cover wok and cook until the water evaporates (you will hear the broccoli start to sizzle).
4. Add sauce to wok, then add the reserved beef and orange zest. Heat through and serve.
6 TBSP orange juice
1 1/2 TBSP soy sauce
1 1/2 tsp shao shing (can substitute dry sherry)
1 1/2 tsp cornstarch
1/4 tsp sugar
1 1/2 tsp peanut oil
1/2 lb sirloin, cut against the grain into thin strips
1 TBSP minced garlic
1 TBSP minced fresh ginger
3 or 4 dried bird chilis
1 lb broccoli, cut into florets
3 TBSP water
1/2 of a bell pepper, cut into strips
1/4 cup sliced scallion (green part only)
1. Combine orange juice, soy, shao shing, cornstarch, and sugar in a small bowl. Set aside.
2. Heat 1/2 tsp of the oil in a wok until very hot. Add beef and stir-fry until no longer pink, about 1 minute. Remove from wok and set aside.
3. Add remaining oil to wok. Add garlic, ginger, and chilis; stir-fry until fragrant, about 30 seconds. Add broccoli and water. Cover wok and cook until the water evaporates (you will hear the broccoli start to sizzle).
4. Add sauce to wok, then add the reserved beef and orange zest. Heat through and serve.
We grilled these right on the beach outside our house! An easy marinade made them very flavourful.
These are excellent with a crusty French bread!
FOR 6 SERVINGS:
1 cup vegetable oil
2 tsp Lawry's Seasoned Salt
1 tsp garlic powder with parsley
1/2 tsp hot sauce
12 dry scallops
12 raw shrimp
1 small red onion, cut into wedges
Lime wedges
Combine oil, Lawry's salt, garlic powder and hot sauce in a resealable bag. Shake to combine. Add shrimp, scallops, and onion, and refrigerate overnight. Thread onto skewers and grill 4-6 minutes until shrim are pink and scallops look slightly opaque. Serve with lime wedges.
FOR 6 SERVINGS:
1 cup vegetable oil
2 tsp Lawry's Seasoned Salt
1 tsp garlic powder with parsley
1/2 tsp hot sauce
12 dry scallops
12 raw shrimp
1 small red onion, cut into wedges
Lime wedges
Combine oil, Lawry's salt, garlic powder and hot sauce in a resealable bag. Shake to combine. Add shrimp, scallops, and onion, and refrigerate overnight. Thread onto skewers and grill 4-6 minutes until shrim are pink and scallops look slightly opaque. Serve with lime wedges.
Breakfast or lunch? A light supper?
The classic breakfast sandwich has sausage, egg, and cheese. But you can lighten that up considerably by instead using fruit and veg. The sauce on these is superb----reminiscent of bernaise.
5 1/2 tsp mayo
2 1/4 tsp whole-seed Dijon
about 1/2 tsp fresh chopped tarragon
1 tsp honey
1/4 tsp white vinegar
1/8 tsp freshly ground black pepper
3 oz bulk sausage
2 cups spinach
about 1/3 of a Granny Smith apple, thinly sliced.
whole wheat English muffins
1. Combine first 6 ingredients, set aside.
2. Heat a small skillet over medium. Form sausage into 2 patties. Cook, about 3 minutes per side, or until done. Remove from skillet.
3. Add spinach to skillet and heat until just wilted, 1 minute. Remove from heat.
4. Build sandwiches by spreading half of the mayo mixture on the bottom of each muffin. Top with spinach and apples.
2 1/4 tsp whole-seed Dijon
about 1/2 tsp fresh chopped tarragon
1 tsp honey
1/4 tsp white vinegar
1/8 tsp freshly ground black pepper
3 oz bulk sausage
2 cups spinach
about 1/3 of a Granny Smith apple, thinly sliced.
whole wheat English muffins
1. Combine first 6 ingredients, set aside.
2. Heat a small skillet over medium. Form sausage into 2 patties. Cook, about 3 minutes per side, or until done. Remove from skillet.
3. Add spinach to skillet and heat until just wilted, 1 minute. Remove from heat.
4. Build sandwiches by spreading half of the mayo mixture on the bottom of each muffin. Top with spinach and apples.
These little crackers are addictive! Very cheesy, but with a slight bite. They are a riff on pimento cheese, that staple of the U.S. South.
1 4-oz jar diced pimento
1 tsp dry mustard (preferably Coleman's)
1/4 tsp cayenne
1 1/2 cups flour
1/2 cup butter, softened
10 oz shredded extra-sharp cheddar
1 tsp Kosher salt
1. Drain pimento, and dry well with paper towels. Finely chop.
2. Stir together dry mustard, flour, pepper, and salt. Toss in pimento. Set aside.
3. In a stand mixture, beat together the butter and cheese. Gradually add flour mixture, and beat until combined.
4. Roll out on lightly floured surface until about 1/8 inch thick. Using a small cookie cutter (about 1 1/2 inches in diameter) cut dough into shapes.
5. Line baking sheets with parchment. Place crackers on parchment, and bake in a preheated 350F degree oven about 15-20 minutes. Cool completely on the cookie sheets before removing.
1 tsp dry mustard (preferably Coleman's)
1/4 tsp cayenne
1 1/2 cups flour
1/2 cup butter, softened
10 oz shredded extra-sharp cheddar
1 tsp Kosher salt
1. Drain pimento, and dry well with paper towels. Finely chop.
2. Stir together dry mustard, flour, pepper, and salt. Toss in pimento. Set aside.
3. In a stand mixture, beat together the butter and cheese. Gradually add flour mixture, and beat until combined.
4. Roll out on lightly floured surface until about 1/8 inch thick. Using a small cookie cutter (about 1 1/2 inches in diameter) cut dough into shapes.
5. Line baking sheets with parchment. Place crackers on parchment, and bake in a preheated 350F degree oven about 15-20 minutes. Cool completely on the cookie sheets before removing.
This is not a pizza, it's an Alsacian style tart! But it has a delicious crispy crust like a thin-crust pizza, and is easy to make.
Be sure to heat the pizza stone for at least half an hour before baking! It's essential that the stone be hot hot hot!!
1/4 cup creme fraiche
1/2 cup cream cheese at room temp
dash of freshly grated nutmeg
1/2 tsp (or more to taste) Kosher salt
Freshly ground white pepper
7/8 cup (14 TBSP) flour
1/2 tsp baking powder
1 egg yolk
1/4 cup H2O
4 1/2 tsp EVOO
4 strips cooked bacon, crumbled
1/2 of a mild white onion, thinly sliced
1. Heat a pizza stone on the middle rack of the oven at 500F for at least half an hour.
2. Combine creme fraiche, cream cheese, nutmeg, salt, and pepper. Set aside.
3. Whisk together flour and baking powder. Whisk egg yolk, water, and oil together, then add to flour mixture stirring with a fork. Dough will be shaggy. Turn out onto a lightly floured board and knead until it comes together, about 1-2 minutes. Roll out to a 12-14" circle. PLACE ON PARCHMENT PAPER (as you can see from the photo, I cut my parchment to fit my pizza stone. This isn't necessary, but is a safety precaution in a very hot oven)
4. Spread cheese mixture over dough. Sprinkle onion and bacon on top. Bake for about 8-10 minutes, until brown and crispy.
1/4 cup creme fraiche
1/2 cup cream cheese at room temp
dash of freshly grated nutmeg
1/2 tsp (or more to taste) Kosher salt
Freshly ground white pepper
7/8 cup (14 TBSP) flour
1/2 tsp baking powder
1 egg yolk
1/4 cup H2O
4 1/2 tsp EVOO
4 strips cooked bacon, crumbled
1/2 of a mild white onion, thinly sliced
1. Heat a pizza stone on the middle rack of the oven at 500F for at least half an hour.
2. Combine creme fraiche, cream cheese, nutmeg, salt, and pepper. Set aside.
3. Whisk together flour and baking powder. Whisk egg yolk, water, and oil together, then add to flour mixture stirring with a fork. Dough will be shaggy. Turn out onto a lightly floured board and knead until it comes together, about 1-2 minutes. Roll out to a 12-14" circle. PLACE ON PARCHMENT PAPER (as you can see from the photo, I cut my parchment to fit my pizza stone. This isn't necessary, but is a safety precaution in a very hot oven)
4. Spread cheese mixture over dough. Sprinkle onion and bacon on top. Bake for about 8-10 minutes, until brown and crispy.
Indian Kheer is a singularly unattractive dish (and hmm, Marjorie, a white pudding in a white dish on a white countertop? What were you thinking?)
But it's full of Indian aromatic spices, and makes the kitchen smell divine. The addition of some crunchy pistachios puts it over the top.
This recipe serves 2, but is easily multiplied.
1 quart whole milk
1/4 cup basmati rice
1/4 cup sugar
1/8 tsp salt
3/4 tsp ground cardamom
a handful of chopped pistachos
Bring milk to a boil. As soon as it boils, add rice and salt. Reduce heat to a bare simmer and cook, uncovered, until very thick and creamy, about 1 hour to 1 1/4 hours. Stir occasionally to keep the rice from sticking.
Pudding is ready when a large spoonful drops slowly off a spoon. (It will thicken when it cools). Add sugar and cardamom. Cover with plastic wrap and refrigerate until cold. Serve topped with pistachio nuts.
1 quart whole milk
1/4 cup basmati rice
1/4 cup sugar
1/8 tsp salt
3/4 tsp ground cardamom
a handful of chopped pistachos
Bring milk to a boil. As soon as it boils, add rice and salt. Reduce heat to a bare simmer and cook, uncovered, until very thick and creamy, about 1 hour to 1 1/4 hours. Stir occasionally to keep the rice from sticking.
Pudding is ready when a large spoonful drops slowly off a spoon. (It will thicken when it cools). Add sugar and cardamom. Cover with plastic wrap and refrigerate until cold. Serve topped with pistachio nuts.
I've eaten Fettucini Alfredo in Rome on numerous occasions (generally in Italy it's called "fettucini al burro"). And this dish that I'm featuring today is NOT like what one gets in Rome!
This is an Americanized version. It may appeal to American palates a little better than the Roman version------this is more like what is served at Olive Garden. It's super-yummy!
1 1/2 TBSP unsalted butter
1 TBSP EVOO
1 cup heavy cream, preferably not ultra-pasteurized
1 clove garlic, minced
1/8 tsp freshly ground white pepper
1/4 cup parmesan cheese
3/8 cup mozzarella cheese
Melt butter with the olive oil, then add the cream, garlic, and pepper. Cook slowly to a simmer, and reduce slightly (2-3 minutes). Add parmesan and cook until sauce is thick and smooth. Add mozzarella and cook until cheese melts. Serve over cooked pasta.
1 TBSP EVOO
1 cup heavy cream, preferably not ultra-pasteurized
1 clove garlic, minced
1/8 tsp freshly ground white pepper
1/4 cup parmesan cheese
3/8 cup mozzarella cheese
Melt butter with the olive oil, then add the cream, garlic, and pepper. Cook slowly to a simmer, and reduce slightly (2-3 minutes). Add parmesan and cook until sauce is thick and smooth. Add mozzarella and cook until cheese melts. Serve over cooked pasta.
Mmmm.....crumpets! A cross between a bread and a pancake, they are easy to make. I like them with lingonberries (as shown here in a lake-side brunch with a side of corned beef hash), but slathered with good butter they are also just wonderful!
Make the dough the night before, and these will be ready the next morning to briefly fry.
FOR HALF A DOZEN:
1 1/2 cups plus 2 TBSP flour
1/2 tsp Kosher salt
1/4 tsp baking soda
1 cup whole milk, divided
1 1/8 tsp yeast
1 TBSP sugar
Unsalted butter, for greasing (and serving!!!)
Combine dry ingredients in a small bowl. In the bowl of a stand mixer, combine 1/2 cup milk, yeast, and sugar; let stand 10 minutes to proof yeast. Add dry ingredients and remaining milk, and mix until a sticky dough forms. Set aside until doubled in size.
Heat a griddle over medium. Grease four inch ring molds. Pour about 1/3 cup batter into each mold. Cook undisturbed until slightly bubbling (like a pancake) about 6 minutes. Then remove ring mold and flip each crumpet. Continue cooking until crumpet is golden brown, about 5 more minutes. Serve warm.
FOR HALF A DOZEN:
1 1/2 cups plus 2 TBSP flour
1/2 tsp Kosher salt
1/4 tsp baking soda
1 cup whole milk, divided
1 1/8 tsp yeast
1 TBSP sugar
Unsalted butter, for greasing (and serving!!!)
Combine dry ingredients in a small bowl. In the bowl of a stand mixer, combine 1/2 cup milk, yeast, and sugar; let stand 10 minutes to proof yeast. Add dry ingredients and remaining milk, and mix until a sticky dough forms. Set aside until doubled in size.
Heat a griddle over medium. Grease four inch ring molds. Pour about 1/3 cup batter into each mold. Cook undisturbed until slightly bubbling (like a pancake) about 6 minutes. Then remove ring mold and flip each crumpet. Continue cooking until crumpet is golden brown, about 5 more minutes. Serve warm.
Classic Asian: Orange Chicken. If you are tired of paying the prices for take-away at your local Chinese restaurant, try this instead. I guarantee you will find it at least as good, if not even better (!) than what you've been eating.
Just remember to begin marinating the night before!
1 1/2 cups H2O
1/8 cup orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 TBSP soy sauce
1 TBSP grated orange zest
1 cup light brown sugar
1/2 tsp minced fresh ginger
1/2 tsp minced garlic
1/8 cup chopped scallions
1/4 tsp crushed red pepper
3/4 lb boneless chicken breast, cut into bite-size pieces
1 cup flour
1/4 tsp salt
1/4 tsp pepper
3 TBSP EVOO
3 TBSP corn starch
2 more TBSP water
1. Bring first 11 ingredients (through red pepper) to a boil to melt sugar. Remove from heat and let cool to room temperature. Measure one cup of the sauce into a resealable plastic bag, and add chicken to coat. Marinate in the fridge overnight. RESERVE REMAINING SAUCE.
2. The next day, combine flour, salt, and pepper in another resealable bag. Add chicken and shake to coat.
3. Heat EVOO over medium heat. Add chicken and cook, tossing occasionally, until brown. Remove chicken from the skillet and drain on paper towels.
4. Wipe out skillet. Add reserved sauce and heat to boiling. Combine corn starch and the 2 TBSP water and whisk into the sauce. Put the chicken in the pan and stir to coat. Heat until chicken is well-coated and heated through, about 5 minutes.
1/8 cup orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 TBSP soy sauce
1 TBSP grated orange zest
1 cup light brown sugar
1/2 tsp minced fresh ginger
1/2 tsp minced garlic
1/8 cup chopped scallions
1/4 tsp crushed red pepper
3/4 lb boneless chicken breast, cut into bite-size pieces
1 cup flour
1/4 tsp salt
1/4 tsp pepper
3 TBSP EVOO
3 TBSP corn starch
2 more TBSP water
1. Bring first 11 ingredients (through red pepper) to a boil to melt sugar. Remove from heat and let cool to room temperature. Measure one cup of the sauce into a resealable plastic bag, and add chicken to coat. Marinate in the fridge overnight. RESERVE REMAINING SAUCE.
2. The next day, combine flour, salt, and pepper in another resealable bag. Add chicken and shake to coat.
3. Heat EVOO over medium heat. Add chicken and cook, tossing occasionally, until brown. Remove chicken from the skillet and drain on paper towels.
4. Wipe out skillet. Add reserved sauce and heat to boiling. Combine corn starch and the 2 TBSP water and whisk into the sauce. Put the chicken in the pan and stir to coat. Heat until chicken is well-coated and heated through, about 5 minutes.
This mushroom risotto is beautifully earthy, and can be made with any kind of mushrooms. It would be over-the-top with a variety (chanterelles, oyster, etc) but with Covid19 still around I am limiting my shopping to a local store and crimini was the best I could do.
Blue Cheese Burgers with Caramelized Onions and Crispy Rosemary
4 1/2 tsp EVOO
2 sprigs rosemary
1 purple onion, cut into rings
1/2 tsp Kosher salt, divided
1/4 tsp pepper
3/4 lb ground chuck
2 oz blue cheese, crumbled
2 burger buns
lettuce
1. Heat EVOO in a skillet over medium heat. Add rosemary and cook until crispy, about 1 minute. Drain on a paper towel.
2. Add onions and 1/8 tsp of the salt to skillet, stir to coat with the oil, and cover. Let cook, undisturbed, for about 6 minutes until softened. Remove cover and cook, stirring often until very soft and caramelized, about another 5-6 minutes. Remove from heat and strip crispy rosemary leaves off of their stems, and stir into the onions.
3. Form chuck into two patties, and sprinkle with remaining salt and the pepper. Fry over medium heat, about 6 minutes per side for medium.
4. While burgers are cooking, preheat oven to 400F degrees. When burgers are nearly done, remove to a small sheet pan and sprinkle with the cheese. Pop them into the oven for about 2 minutes to melt the cheese. Meanwhile, toast the buns.
5. Place some lettuce on the bottom of each bun, and top with the onion-rosemary mixture. Top with a burger, and the top of the buns.
Cheesy and easy------Black Bean Burritos
2 TBSP vegetable oil
a small onion, chopped
1/2 of a red bell pepper, chopped
1 tsp minced garlic
1 15-oz can black beans, well rinsed and drained
1 tsp minced jalapeno pepper
1/2 tsp salt
3 oz cream cheese
2 TBSP minced cilantro
Wrap tortillas in foil and place in a 350F degree oven to heat through. Meanwhile, heat the oil in a medium skillet. Add onion, bell pepper, garlic, and jalapeno, and cook (stirring) about 2 minutes. Add black beans and heat through. Add cheese and salt and stir until melted. Stir in cilantro. Place half of mixture down the middle of each tortilla and fold. Serve right away.
a small onion, chopped
1/2 of a red bell pepper, chopped
1 tsp minced garlic
1 15-oz can black beans, well rinsed and drained
1 tsp minced jalapeno pepper
1/2 tsp salt
3 oz cream cheese
2 TBSP minced cilantro
Wrap tortillas in foil and place in a 350F degree oven to heat through. Meanwhile, heat the oil in a medium skillet. Add onion, bell pepper, garlic, and jalapeno, and cook (stirring) about 2 minutes. Add black beans and heat through. Add cheese and salt and stir until melted. Stir in cilantro. Place half of mixture down the middle of each tortilla and fold. Serve right away.
Tonkatsu for cheaters! This easy recipe is not a true tonkatsu as one would get in Japan (for that, see elsewhere on this web site in the original "Cook's Corner" page). This is, however, a reasonable and easier facsimile.
2 (5 oz each) boneless pork loin chops
Kosher salt
freshly ground black pepper
1 egg, lightly beaten
1/2 cup flour
1 cup panko
2 TBSP oil
chopped cabbage, for serving
steamed sticky rice, for serving
tonkatsu sauce
lemon slices
Pound pork chops as thin as you can (1/4 inch is good). Season with salt and pepper. Dip in flour, then egg, then panko Making sure coating is evenly distributed. Heat oil over medium-high, and fry chops until golden, about 2-3 minutes per side. Serve with cabbage, rice, tonkatsu sauce, and lemon wedges.
Kosher salt
freshly ground black pepper
1 egg, lightly beaten
1/2 cup flour
1 cup panko
2 TBSP oil
chopped cabbage, for serving
steamed sticky rice, for serving
tonkatsu sauce
lemon slices
Pound pork chops as thin as you can (1/4 inch is good). Season with salt and pepper. Dip in flour, then egg, then panko Making sure coating is evenly distributed. Heat oil over medium-high, and fry chops until golden, about 2-3 minutes per side. Serve with cabbage, rice, tonkatsu sauce, and lemon wedges.
I see road-side stands here in Maine piled with rhubarb and signs that say "FREE". Put all that rhubarb to work with this Ginger-Rhubarb compote. It's delightful over ice cream, or as I did, over a quick and easy sponge cake.
You COULD stir in a tablespoon or two of gin just before serving, when the compote is ice-cold.
FOR THE COMPOTE:
1 lb rhubarb, trimmed and cut into 1-2 inch lengths (about 4 rounded cups)
1 cup sugar
1/2 tsp powdered ginger
2 TBSP diced candied ginger
1 cup sliced strawberries
Put sugar and rhubarb into a non-reactive saucepan. Let sit for 15 minutes. Add the gingers and stir. Cover, an cook over medium heat for 20 minutes, until the rhubarb is very tender. Let cool completely, and then add the strawberries.
FOR THE SPONGE CAKE:
1 cup flour
1 tsp baking powder
1/2 cup milk
1 TBSP butter
2 eggs
1/4 tsp fine sea salt
1 cup sugar
1 tsp vanilla
Grease and flour a 8" round cake pan. Sift together the flour and baking powder in a small bowl. Heat milk and butter together until very hot but not boiling (30 seconds in the microwave, in a measuring cup, will do this nicely). Beat eggs until very light, then add the sugar, salt and vanilla. Beat in the milk mixture and the flour mixture. Pour into prepared pan and bake for 45 minutes at 325F.
1 lb rhubarb, trimmed and cut into 1-2 inch lengths (about 4 rounded cups)
1 cup sugar
1/2 tsp powdered ginger
2 TBSP diced candied ginger
1 cup sliced strawberries
Put sugar and rhubarb into a non-reactive saucepan. Let sit for 15 minutes. Add the gingers and stir. Cover, an cook over medium heat for 20 minutes, until the rhubarb is very tender. Let cool completely, and then add the strawberries.
FOR THE SPONGE CAKE:
1 cup flour
1 tsp baking powder
1/2 cup milk
1 TBSP butter
2 eggs
1/4 tsp fine sea salt
1 cup sugar
1 tsp vanilla
Grease and flour a 8" round cake pan. Sift together the flour and baking powder in a small bowl. Heat milk and butter together until very hot but not boiling (30 seconds in the microwave, in a measuring cup, will do this nicely). Beat eggs until very light, then add the sugar, salt and vanilla. Beat in the milk mixture and the flour mixture. Pour into prepared pan and bake for 45 minutes at 325F.
We've often eaten this risotto in Italy's Piedmont region. It has a light, bright flavour, with lots of lemon and fresh rosemary, that makes it particularly good in the summer.
1/2 cup parmesan
1 1/2 tsp fresh rosemary, minced
grated zest from 1 1/2 lemons
1 1/2 tsp lemon juice
about 3 cups chicken stock
1/2 of a small yellow onion, very finely chopped
2 garlic cloves, minced
1 1/2 TBSP EVOO
1 cup Arborio rice
3 TBSP dry white wine
1 1/2 TBSP butter, softened
Kosher salt and fresh ground pepper, to taste
1. In a small bowl, combine cheese, rosemary, lemon zest, and lemon juice. Set aside.
2. Heat stock in a small saucepan. Keep warm.
3. Heat EVOO in a large saucepan over medium-high heat. Saute onion and garlic until softened, about 3 minutes. Add rice and stir until translucent, about 3 minutes. Add wine and cook until nearly absorbed, about 1 minute. Gradually add stock, one ladle-full at a time, stirring constantly to allow rice to absorb the stock. When liquid is nearly absorbed, add another ladle-full and repeat process. Keep doing so until rice is tender. Remove from heat, add cheese-lemon mixture and butter. Season to taste with salt and pepper.
1 1/2 tsp fresh rosemary, minced
grated zest from 1 1/2 lemons
1 1/2 tsp lemon juice
about 3 cups chicken stock
1/2 of a small yellow onion, very finely chopped
2 garlic cloves, minced
1 1/2 TBSP EVOO
1 cup Arborio rice
3 TBSP dry white wine
1 1/2 TBSP butter, softened
Kosher salt and fresh ground pepper, to taste
1. In a small bowl, combine cheese, rosemary, lemon zest, and lemon juice. Set aside.
2. Heat stock in a small saucepan. Keep warm.
3. Heat EVOO in a large saucepan over medium-high heat. Saute onion and garlic until softened, about 3 minutes. Add rice and stir until translucent, about 3 minutes. Add wine and cook until nearly absorbed, about 1 minute. Gradually add stock, one ladle-full at a time, stirring constantly to allow rice to absorb the stock. When liquid is nearly absorbed, add another ladle-full and repeat process. Keep doing so until rice is tender. Remove from heat, add cheese-lemon mixture and butter. Season to taste with salt and pepper.
White wine instead of sherry? A combination of chicken and beef stocks?
These changes make this version of French Onion Soup is a little sweeter than average.
It's a very easy version to make--------very good on this raw, foggy night on Maine's coast.
4 TBSP butter
3 large white onions, thinly sliced
2 TBSP flour
1/2 cup dry white wine
Kosher salt
fresh ground black pepper
2 cups chicken stock
4 cups beef stock
8 sprigs thyme
baguette slices
1 cup gruyere
1. Melt butter over medium-high heat. Add onions and cook, stirring frequently, until deeply golden; about 25 minutes.
2. Add flour and cook ofr about 1-2 minutes, stirring constantly, until flour is no longer raw. Add wine and cook until nearly evaportated, about 2 minutes.
3. Add stocks, salt, pepper, and thyme. Bring to a simmer and cook 10-15 minutes to blend flavours.
4. Meanwhile, toast baguettes on both sides under broiler.
5. Ladle soup into ramekins or heatproof bowls. Top with a slice or 2 of toasted baguette, and top with 1/4 cup cheese. Place under broiler and broil until cheese is bubbling and golden brown, 1-2 minutes. Enjoy!
3 large white onions, thinly sliced
2 TBSP flour
1/2 cup dry white wine
Kosher salt
fresh ground black pepper
2 cups chicken stock
4 cups beef stock
8 sprigs thyme
baguette slices
1 cup gruyere
1. Melt butter over medium-high heat. Add onions and cook, stirring frequently, until deeply golden; about 25 minutes.
2. Add flour and cook ofr about 1-2 minutes, stirring constantly, until flour is no longer raw. Add wine and cook until nearly evaportated, about 2 minutes.
3. Add stocks, salt, pepper, and thyme. Bring to a simmer and cook 10-15 minutes to blend flavours.
4. Meanwhile, toast baguettes on both sides under broiler.
5. Ladle soup into ramekins or heatproof bowls. Top with a slice or 2 of toasted baguette, and top with 1/4 cup cheese. Place under broiler and broil until cheese is bubbling and golden brown, 1-2 minutes. Enjoy!
In our homes, we'll eat salad for dinner any time of year. But with the recent heat in the northeastern U.S., salad-for-dinner is especially welcome.
This beautiful salad, with lots of pears, candied pecans, cheese, and a raspberry-poppyseed vinaigrette (that is so good you'll want to eat it with a spoon) is a favourite.
FOR THE CANDIED PECANS:
Egg white
1/2 tsp water
1/4 tsp vanilla
1/4 cup sugar
1/4 tsp salt
1/4 tsp cinnamon
1 cup pecan halves
1. Beat egg white until quite frothy. Divide it roughly in half (throwing away half). Beat in water and vanilla. In a separate bowl, mix together the sugar, salt, and cinnamon. Stir pecans into egg white mixture, stirring to coat. Remove them and toss in sugar mixture, stirring to coat.
2. Line a baking sheet with parchment paper. Place coated nuts in single layer on the paper. Bake in a very slow oven (250F degrees), stirring every 15 minutes, for about 1 hour.
FOR THE DRESSING: (Note-this recipe makes more dressing than you need-----it keeps very well in a jar in the fridge)
4 1/2 tsp red wine vinegar
2 1/2 TBSP water
1/4 tsp salt
1/4 tsp Dijon mustard
1/4 cup frozen raspberries, thawed
1/4 cup vegetable oil
3/4 tsp poppyseeds
In a blender or small food processor, blend first 5 ingredients. In a steady stream, add oil, blending until emulsified. Add poppyseeds and stir until blended.
FOR THE SALAD:
Spring mix (as much or as little as you like)
1/4 cup pomegranite arils
3 TBSP dried cranberries
1 oz feta
Sliced pear
Toss salad ingredients together. Add the pecans and dressing to taste, and toss again. Ambrosia!
A little sweet, a little heat. And some saltiness. These nuts are addictive!
Cooking spray
3/4 cup sugar
1 TBSP kosher salt
1 TBSP chili powder
2 tsp cinnamon
2 tsp cayenne
1 egg white, beaten until frothy
2 cups raw cashews
2 cups raw almonds
Coat a rimmed baking sheet with cooking spray, In a small bowl, mix together the sugar and spices. Whisk into egg white, then add nuts and stir until coated. Bake at 300 degrees, turning once, for about 45 minutes. Cool on the baking sheet, stirring occasionally. Store in an airtight tin (if you can keep them around that long!).
3/4 cup sugar
1 TBSP kosher salt
1 TBSP chili powder
2 tsp cinnamon
2 tsp cayenne
1 egg white, beaten until frothy
2 cups raw cashews
2 cups raw almonds
Coat a rimmed baking sheet with cooking spray, In a small bowl, mix together the sugar and spices. Whisk into egg white, then add nuts and stir until coated. Bake at 300 degrees, turning once, for about 45 minutes. Cool on the baking sheet, stirring occasionally. Store in an airtight tin (if you can keep them around that long!).
OK, everyone of you loyal readers knows that I've got a thing for dim sum.
And yes.....quite a few of you have noticed that I prefer the more delicate gyoza-type wrappers to won tons.
So, ut-oh....here I go again with a ginger-pork pot sticker!
You'll have to use the Contact Form for this one! I'm sailing on my boat in incredible moonlight, and don't want to waste another moment belowdecks!
And if I can make these on a boat, you sure can easily make them at home.
Thank you all my loyal readers-----I'll be back soon.
And if I can make these on a boat, you sure can easily make them at home.
Thank you all my loyal readers-----I'll be back soon.
Oh Yum!!!!! This pork schnitzel with a warm potato salad is comfort food at its best. Frying some flat-leaf parsley until crispy takes it over the top.
Use your own judgment on whether or not to butterfly your boneless pork chops before pounding them thin. You ultimately want the chops to be about 1/3 inch thick after pounding. My butcher only sells boneless chops that are about 1 inch thick, so I have to butterfly them. If you can get thinner ones in your area, you may not need to butterfly.
1/2 cup white wine vinegar
4 1/2 tsp sugar
1 tsp fresh thyme leaves
1/4 cup canola oil, plus more for frying
salt and freshly ground pepper
1 lb fingerlings
3 cloves garlic
flour
1 egg beaten with 1 TBSP H20
panko
boneless pork chops, butterflied if necessary, pounded to 1/3 inch thick
about 1/2 cup flat leaf parsley leaves
1. Whisk together first 3 ingredients plus the 1/4 cup oil Season to taste with salt and pepper.
2. Place potatoes and garlic in a saucepan and cover with water. When water boils add salt to taste. Boil gently until potatoes are tender. about 10 minutes. Drain potatoes and slice. Toss with the prepared dressing. Set aside.
3. Set up a dredging station with flour, egg, and panko in three separate shallow bowls. Season pork with salt and pepper. Dip in flour, then egg, then panko. Fry in about 1/2 inch of oil over high heat, turning once, about 3 minutes total. Drain on paper towels. Add parsley to oil, and stirring constantly, fry until crisp, about 30 seconds. Remove with a slotted spoon and drain. Serve pork cutlets alongside the potato salad, and garnish with the parsley.
1/2 cup white wine vinegar
4 1/2 tsp sugar
1 tsp fresh thyme leaves
1/4 cup canola oil, plus more for frying
salt and freshly ground pepper
1 lb fingerlings
3 cloves garlic
flour
1 egg beaten with 1 TBSP H20
panko
boneless pork chops, butterflied if necessary, pounded to 1/3 inch thick
about 1/2 cup flat leaf parsley leaves
1. Whisk together first 3 ingredients plus the 1/4 cup oil Season to taste with salt and pepper.
2. Place potatoes and garlic in a saucepan and cover with water. When water boils add salt to taste. Boil gently until potatoes are tender. about 10 minutes. Drain potatoes and slice. Toss with the prepared dressing. Set aside.
3. Set up a dredging station with flour, egg, and panko in three separate shallow bowls. Season pork with salt and pepper. Dip in flour, then egg, then panko. Fry in about 1/2 inch of oil over high heat, turning once, about 3 minutes total. Drain on paper towels. Add parsley to oil, and stirring constantly, fry until crisp, about 30 seconds. Remove with a slotted spoon and drain. Serve pork cutlets alongside the potato salad, and garnish with the parsley.
"They're a Southern thang" is what my friend from Georgia said, in her great accent, about these little snacks.
Y'all need this 2-ingredient (Yes, really!!!!!) recipe up your sleeve. The cooking time is long, but the prep time is 5 minutes. Use very buttery crackers, and be SURE to use a wire rack, otherwise they will turn out soggy. These little bow ties are all dressed up and ready to party!
8 thin bacon slices
24 buttery crackers, such as Keebler's Club
Preheat oven to 250 degrees. Cut each slice of bacon into 3 pieces. Wrap each piece around a cracker without overlapping ends. Place onto a lightly greased wire rack set over a rimmed baking sheet. Bake for 1 1/2 hours. Let cool before serving.
24 buttery crackers, such as Keebler's Club
Preheat oven to 250 degrees. Cut each slice of bacon into 3 pieces. Wrap each piece around a cracker without overlapping ends. Place onto a lightly greased wire rack set over a rimmed baking sheet. Bake for 1 1/2 hours. Let cool before serving.
We like this super-easy lobster bisque with big chunks of lobster in it, that makes it more like lobster in cream sauce. But you can of course cut up the lobster into spoon-size pieces if you wish.
This bisque gets its great flavour by starting with a (modified by mushrooms) mire-poix, which looks like this:
This is a luxurious dinner in a flash!
3 TBSP butter
1/4 cup chopped fresh mushrooms
2 TBSP chopped onion
2 TBSP chopped fresh celery
2 TBSP chopped carrot
1 (14.5 oz) can chicken broth
1/8 tsp Kosher salt
1/8 tsp cayenne
1 1/2 cups half-and-half
1/2 cup chardonnay or other dry white wine
1/2 lb cooked lobster meat
1. Melt butter in a saucepan, and add vegetables. Cook over medium-low heat, stirring, until tender. Add soup, salt, and pepper and cook about 5 minutes.
2. Add about 1/3 cup lobster meat to pan, Using an immersion blender, blend until smooth. Add wine, half-and-half, and remaining lobster meat. Cook over low heat, stirring occasionally, until slightly thickened; about 20 minutes.
3 TBSP butter
1/4 cup chopped fresh mushrooms
2 TBSP chopped onion
2 TBSP chopped fresh celery
2 TBSP chopped carrot
1 (14.5 oz) can chicken broth
1/8 tsp Kosher salt
1/8 tsp cayenne
1 1/2 cups half-and-half
1/2 cup chardonnay or other dry white wine
1/2 lb cooked lobster meat
1. Melt butter in a saucepan, and add vegetables. Cook over medium-low heat, stirring, until tender. Add soup, salt, and pepper and cook about 5 minutes.
2. Add about 1/3 cup lobster meat to pan, Using an immersion blender, blend until smooth. Add wine, half-and-half, and remaining lobster meat. Cook over low heat, stirring occasionally, until slightly thickened; about 20 minutes.
Here's another little appetizer that's really delicious----French Dip Squares
Cooking spray
2 cans (8 oz each) Pillsbury Crescent Rolls
4 TBSP butter, divided
2 medium yellow onions, thinly sliced against the grain
4 sprigs thyme, divided
Kosher salt
Freshly ground pepper
1/4 cup whole-grain mustard
1/2 lb thinly sliced deli roast beef
9 slices provolone
1 TBSP chopped parsley
1 minced garlic clove
1 cup low-sodium beef broth
1 TBSP worcestershire
1. Spray a 9 x 13 inch baking dish with cooking spray. Unroll one can of rolls and place in bottom of pan, pinching seems together. Bake at 350 degrees until very lightly golden, about 12 minutes.
2. Melt 2 TBSP of the butter in a skillet. Add onion slices, 2 of the thyme sprigs, and season with some of the salt and pepper. Cook onions, stirring every minute or so, until very soft and caramelized (about 25-30 minutes). Remove from heat.
3. Spread mustard on the baked crust. Evenly place the roast beef over, then the cheese, then the caramelized onions. Cover with the other unrolled crescent dough. Melt 1 TBSP of the remaining butter and brush over the top crust. Sprinkle with parsley and bake at 350 degrees until nicely golden, about 35 minutes. Let sit in the baking dish for at least 15 minutes before cutting.
4. Meanwhile, make the "jus". Melt remaining 1 TBSP of butter over medium heat. Add garlic and cook until fragrant, about 20 seconds. Add beef broth, worcestershire, and remaining 2 thyme sprigs and cook until slightly reduced, about 10 minutes. Season to taste with salt and pepper, and serve as a dipping sauce for the squares.
2 cans (8 oz each) Pillsbury Crescent Rolls
4 TBSP butter, divided
2 medium yellow onions, thinly sliced against the grain
4 sprigs thyme, divided
Kosher salt
Freshly ground pepper
1/4 cup whole-grain mustard
1/2 lb thinly sliced deli roast beef
9 slices provolone
1 TBSP chopped parsley
1 minced garlic clove
1 cup low-sodium beef broth
1 TBSP worcestershire
1. Spray a 9 x 13 inch baking dish with cooking spray. Unroll one can of rolls and place in bottom of pan, pinching seems together. Bake at 350 degrees until very lightly golden, about 12 minutes.
2. Melt 2 TBSP of the butter in a skillet. Add onion slices, 2 of the thyme sprigs, and season with some of the salt and pepper. Cook onions, stirring every minute or so, until very soft and caramelized (about 25-30 minutes). Remove from heat.
3. Spread mustard on the baked crust. Evenly place the roast beef over, then the cheese, then the caramelized onions. Cover with the other unrolled crescent dough. Melt 1 TBSP of the remaining butter and brush over the top crust. Sprinkle with parsley and bake at 350 degrees until nicely golden, about 35 minutes. Let sit in the baking dish for at least 15 minutes before cutting.
4. Meanwhile, make the "jus". Melt remaining 1 TBSP of butter over medium heat. Add garlic and cook until fragrant, about 20 seconds. Add beef broth, worcestershire, and remaining 2 thyme sprigs and cook until slightly reduced, about 10 minutes. Season to taste with salt and pepper, and serve as a dipping sauce for the squares.
Recipes for stuffed peppers seem to all over the place these days. I must admit, I find them rather boring, with poor ratios of filling-to-pepper and oftentimes, under-cooked pepper.
But Chilis Rellenos----now that's a stuffed pepper I can get behind. My way of making them bakes them instead of frying. And using the thin poblanos (as opposed to the thicker bell peppers) means that the pepper itself cooks to a perfect texture.
4 poblanos
4 tsp EVOO
2 small or one large clove garlic, minced
some finely chopped onion-----about 3 TBSP
2/3 cup cooked rice
2/3 cup frozen corn kernels, thawed
2/3 cup cooked black beans (if from a tin, rinsed and drained)
1 1/2 cups Mexican cheese blend
1/3 cup salsa
cilantro sprigs
sour cream
1. Blacken poblanos. This can be done under the broiler, or on a gas stovetop burner. Keep turning the poblanos until they are blistered and blackened on all sides. Then place the peppers in a paper bag or in a bowl covered with plastic wrap, to steam for 15 minutes.
2. Meanwhile, heat the oil in a skillet. Cook the onion until golden, about 2-3 minutes. Add garlic and cook for 30 seconds. Add rice, corn, and black beans and heat through. Remove from heat and stir in about two-thirds of the cheese, saving some.
3. Remove charred skin from poblanos. Carefully cut a slit in each, and remove seeds and membranes. Fill each pepper with the rice/corn/bean mixture, and top with the remaining cheese. Bake at 375 degrees for 10 minutes or so, until the cheese is melty. At this point you can also place them under the broiler for a couple of minutes to brown the cheese slightly. Top with salsa, cilantro, and sour cream.
4 tsp EVOO
2 small or one large clove garlic, minced
some finely chopped onion-----about 3 TBSP
2/3 cup cooked rice
2/3 cup frozen corn kernels, thawed
2/3 cup cooked black beans (if from a tin, rinsed and drained)
1 1/2 cups Mexican cheese blend
1/3 cup salsa
cilantro sprigs
sour cream
1. Blacken poblanos. This can be done under the broiler, or on a gas stovetop burner. Keep turning the poblanos until they are blistered and blackened on all sides. Then place the peppers in a paper bag or in a bowl covered with plastic wrap, to steam for 15 minutes.
2. Meanwhile, heat the oil in a skillet. Cook the onion until golden, about 2-3 minutes. Add garlic and cook for 30 seconds. Add rice, corn, and black beans and heat through. Remove from heat and stir in about two-thirds of the cheese, saving some.
3. Remove charred skin from poblanos. Carefully cut a slit in each, and remove seeds and membranes. Fill each pepper with the rice/corn/bean mixture, and top with the remaining cheese. Bake at 375 degrees for 10 minutes or so, until the cheese is melty. At this point you can also place them under the broiler for a couple of minutes to brown the cheese slightly. Top with salsa, cilantro, and sour cream.
Easy, easy, easy hors d'oeuvre------though not very seasonal I will admit.
Still, we needed a little something here and we do have fresh rosemary now in the garden.......
1 8 oz tube crescent dough (a sheet is easiest, but if you only have the scored kind, roll it out and pinch seams together)
cooking spray
8 oz wheel of brie
1/2 cup whole-berry cranberry sauce
1/4 cup chopped pecans
rosemary sprigs
Preheat oven to 375F. Spray a 24-count mini-muffin tn with cooking spray. Cut dough into 24 squares and fit squares into muffin tin. Cut brie into 24 pieces and place a piece inside each dough square. Top with a bit of cranberry sauce, some pecans, and a rosemary sprig. Bake for about 15 minutes.
cooking spray
8 oz wheel of brie
1/2 cup whole-berry cranberry sauce
1/4 cup chopped pecans
rosemary sprigs
Preheat oven to 375F. Spray a 24-count mini-muffin tn with cooking spray. Cut dough into 24 squares and fit squares into muffin tin. Cut brie into 24 pieces and place a piece inside each dough square. Top with a bit of cranberry sauce, some pecans, and a rosemary sprig. Bake for about 15 minutes.
This Creamy Mushroom Soup has great mouth-feel, because its creaminess is enhanced by pureeing some of the mushrooms. The fresh herbs are essential----if you've never had tarragon with mushrooms or in a cream sauce, you are in for a treat.
2 1/2 lbs chopped mushrooms (any type, or a mix of several types)
2 TBSP EVOO
2 TBSP unsalted butter
1 1/4 tsp Kosher salt
1/2 tsp black pepper
1/2 cup chopped shallots
1/2 cup chopped scallions
3 TBSP flour
2 1/2 cups unsalted vegetable stock
2 1/2 cups whole milk
2 TBSP chopped fresh parsley
1 TBSP chopped fresh tarragon
1 TBSP chopped fresh chives
1. Add butter and oil to a stock pot or Dutch oven and heat over medium-high. Add mushrooms and cook until well-browned and most of the liquid has evaporated.
2. Add scallions and shallots and cook until tender but not browned.
3. Add flour and cook until flour is no longer raw, 1-2 minutes. Add stock and milk and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Ladle about half the soup into a blender, blend until silky and smooth (use caution blending hot liquids). Return blended soup to the Dutch oven and heat through. Add herbs just before serving.
2 TBSP EVOO
2 TBSP unsalted butter
1 1/4 tsp Kosher salt
1/2 tsp black pepper
1/2 cup chopped shallots
1/2 cup chopped scallions
3 TBSP flour
2 1/2 cups unsalted vegetable stock
2 1/2 cups whole milk
2 TBSP chopped fresh parsley
1 TBSP chopped fresh tarragon
1 TBSP chopped fresh chives
1. Add butter and oil to a stock pot or Dutch oven and heat over medium-high. Add mushrooms and cook until well-browned and most of the liquid has evaporated.
2. Add scallions and shallots and cook until tender but not browned.
3. Add flour and cook until flour is no longer raw, 1-2 minutes. Add stock and milk and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Ladle about half the soup into a blender, blend until silky and smooth (use caution blending hot liquids). Return blended soup to the Dutch oven and heat through. Add herbs just before serving.
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.