Ingredients
1 tablespoon peanut oil
carrot, onion, tomato
1 teaspoon minced garlic
1 egg
pre-soaked glass noodles
1/2 tablespoon light soy sauce
1/2 tablespoon dark soy sauce
1 teaspoon sugar
Toppings:
bean sprouts
chopped spring onion
roasted peanuts
chili flakes
lime juice
Steps
Fry and small handful of shredded carrot and onion and chopped tomatos in oil. Add one large spoonful of cooked tofu, garlic and raw egg. When the egg is cooked on the underside, break it up and add a portion of noodles.
Mix well together to combine the flavors and season with soy sauces and sugar. Add toppings and serve. Serves 1.
Joanna McGowan
May Kaidee Cooking School - Bangkok, Thailand
Wednesday, March 25, 2009
Tom Yam Soup
Ingredients
2 kaffir lime leaves
galangal
fresh lemongrass
shredded carrot
onion
tomato
tofu
dark soy sauce
light soy sauce
mixed veggies (cabbage, etc)
sugar
spring onion
coriander leaf
lime juice
Tom Yam chili paste
coconut milk
Steps
In the wok, boil a soup bowl of water per serving. Add two crushed kaffir lime leaves, two bruised slices of galangal and two inches of bruised lemongrass for flavoring. Add one tablespoon of shredded carrot and onion and chopped tomato, then add one tablespoon of prepared tofu and one handful of mixed vegetables. When boiling, add one dessert spoonful each of dark and light soy sauces and one teaspoonful of sugar. Turn off the heat when the vegetables are tender and before the water is all gone. To finish, add one tablespoon of mixed, chopped spring onion and coriander leaves, one teaspoon of lime juice, one teaspoon of Tom Yam chili paste and one dessert spoon of coconut milk.
Variation
For Tom Kah soup, reduce the water and add more coconut milk.
Joanna McGowan, July 2008
May Kaidee Cooking Class - Bangkok, Thailand
2 kaffir lime leaves
galangal
fresh lemongrass
shredded carrot
onion
tomato
tofu
dark soy sauce
light soy sauce
mixed veggies (cabbage, etc)
sugar
spring onion
coriander leaf
lime juice
Tom Yam chili paste
coconut milk
Steps
In the wok, boil a soup bowl of water per serving. Add two crushed kaffir lime leaves, two bruised slices of galangal and two inches of bruised lemongrass for flavoring. Add one tablespoon of shredded carrot and onion and chopped tomato, then add one tablespoon of prepared tofu and one handful of mixed vegetables. When boiling, add one dessert spoonful each of dark and light soy sauces and one teaspoonful of sugar. Turn off the heat when the vegetables are tender and before the water is all gone. To finish, add one tablespoon of mixed, chopped spring onion and coriander leaves, one teaspoon of lime juice, one teaspoon of Tom Yam chili paste and one dessert spoon of coconut milk.
Variation
For Tom Kah soup, reduce the water and add more coconut milk.
Joanna McGowan, July 2008
May Kaidee Cooking Class - Bangkok, Thailand
Thai Peanut Sauce
Use as a dip for Thai fresh rolls or as a base for another Thai dish.
Ingredients
1 plum tomato, chopped
1 tablespoon peanut oil
1 teaspoon red chili paste
4-6 tablespoons coconut milk
1 tablespoon roasted ground peanuts
2 teaspoons sugar
1 teaspoon lemon
2 teaspoon soy sauce
Steps
Fry one chopped tomato in a tablespoon of hot oil until it begins to breakdown. Turn down the heat a little, add red chili paste and fry until paste is fragrant. Add coconut milk and ground peanuts. Watch the consistency and add a little more coconut milk or water, if necessary. The sauce should be rich and glossy. Serves 1.
Joanna McGowan, July 2008
May Kaidee Cooking School - Bangkok, Thailand
Ingredients
1 plum tomato, chopped
1 tablespoon peanut oil
1 teaspoon red chili paste
4-6 tablespoons coconut milk
1 tablespoon roasted ground peanuts
2 teaspoons sugar
1 teaspoon lemon
2 teaspoon soy sauce
Steps
Fry one chopped tomato in a tablespoon of hot oil until it begins to breakdown. Turn down the heat a little, add red chili paste and fry until paste is fragrant. Add coconut milk and ground peanuts. Watch the consistency and add a little more coconut milk or water, if necessary. The sauce should be rich and glossy. Serves 1.
Joanna McGowan, July 2008
May Kaidee Cooking School - Bangkok, Thailand
Monday, March 23, 2009
Turkey Stuffing
Ingredients
1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
1 cup walnuts
2 cups each, chopped onion and celery
6 Tbsp butter
1 green apple, peeled, cored, chopped
3/4 cup of currants or raisins
Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock)
1/4 cup chopped fresh parsley
1 teaspoon poultry seasoning or ground sage (to taste)
Salt and freshly ground pepper (to taste)
Steps
1. If you haven't already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.
2. Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.
3. Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side. Note, if you aren't working with somewhat dried-out day-old bread, lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first, before toasting them in butter on the stove top. The bread should be a little dry to begin with, or you'll end up with mushy stuffing.
4. In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.
5. Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan. Serves 8-10.
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Swiss Chard
Ingredients
1 lb swiss chard (1 bunch)
2 Tbsp olive oil
1 Tbsp heavy cream
1/4 cup finely grated Parmesan
Salt and Pepper
Steps
Preheat the oven to 400F.
Wash chard leaved in several changes of cold water.
Pull the stems out of each leaf and cut stems into 1/2 inch chunks. Dry the leaves on paper towels or spin in a salad spinner.
Put the stems in a 2 inch deep baking dish that is large enough to accommodate all the chard leaves later (I use an 8 by 8 pyrex). Drizzle with 1 Tbsp olive oil. Add a pinch of salt and pepper and mix well. Roast in the middle of the oven until the stems are tender and golden brown, about 20 minutes.
Pile the leaves on top of the stems. Drizzle with remaining 1 Tbsp olive oil. Toss with tongs and return to the oven. Roast until the greens wilt, about 5 minutes.
Stir in the cream, taste and add more salt and pepper if needed. Sprinkle with Parmesan and return to the oven until cream is bubbly and Parmesan is melted. Serves 2.
Beyond Salmon
Spinach with Sesame and Garlic
Ingredients
3 Tbsp dark sesame oil
1 Tbsp minced garlic
1 lb fresh spinach, large stems removed, roughly chopped
1 Tbsp sugar
1 Tbsp soy sauce
Salt to taste
1 Tbsp toasted sesame seeds*
Steps
Put 2 Tbsp of the sesame oil in a large skillet over medium heat; a minute later add the garlic. As soon as the garlic begins to sizzle, add the spinach and cook, stirring occasionally, until it is completely wilted. Turn heat to low.
Stir in the sugar and soy sauce and cook for a few more moments. Turn off the heat; add salt to taste. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.
* To toast sesame seeds, heat a stick-free skillet on medium high. Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds will make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done.
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Roasted Garlic
Steps
1. Preheat the oven to 400°F.
2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
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Roasted Baby Carrots
Ingredients
1 1/2 lbs of 5 inch long baby carrots, carefully washed, greens cropped to 1 inch above top of carrot
1 red onion, peeled, cut into 8 wedges
2 Tbsp olive oil
1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
Garlic powder
Salt and pepper
Steps
1. Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan. Sprinkle with garlic powder, salt, and pepper.
2. Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned. Serves 4.
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Baby Bok Choy with Cashews
Ingredients
2 Tbsp olive oil
1 cup chopped green onions, including green ends
3 cloves garlic, chopped
1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
1/2 teaspoon dark sesame oil
Salt
1/2 cup chopped, roasted, salted cashews
Steps
1. Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
2. Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
3. Gently mix in cashews. Serves 4.
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Simple Asparagus
Ingredients
1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the most exquisite extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper
Steps
1. Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
2. Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
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Sunday, March 22, 2009
Sugar Snap Pea Salad with Sweet Ginger Soy Dressing
Ingredients
Salad:
1/2 lb sugar snap peas, trimmed
1/2 cup julienne cut carrots
1/2 cup sliced mushrooms
1/2 cup julienne cut red pepper
2 tsp toasted sesame seeds
Dressing:
2 tsp dark sesame oil
1 tbsp peeled fresh ginger, minced
1 tbsp fresh garlic, minced (about 4 cloves)
1/4 tsp crushed red pepper
1 tbsp oyster sauce
1 tbsp low sodium soy sauce
1 tbsp sugar
1/8 tsp salt
Steps
To prepare the dressing, heat oil in a small saucepan over medium heat. Add ginger; sauté 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat.
To prepare the salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds. Enjoy.
Adapted from the Best of Cooking Light
For The Love of Cooking
Stuffed Mushrooms
Ingredients
15 large button mushrooms, wiped clean
1/4 red bell pepper, diced
1/4 sweet yellow onion, diced
2 cloves of garlic, minced
3-4 tbsp Parmesan cheese, shredded (divided)
1 tbsp mozzarella cheese, shredded
2 tbsp fresh basil, chopped
1/2 block of low fat cream cheese
Salt and pepper to taste
2 tbsp Italian style bread crumbs
Steps
Preheat oven to 375 degrees and spray a tin foil lined baking sheet with cooking spray. Wipe the mushrooms clean with a damp towel then carefully remove stems. Add the mushroom stems, bell pepper, onion and garlic to a food processor and mix until chopped finely. Combine mushroom mixture in a large bowl with 2 tablespoons of Parmesan, mozzarella, basil, cream cheese, salt and pepper. Taste and re-season if needed. Scoop filling into mushroom caps. Sprinkle bread crumbs and remaining Parmesan on top of each mushroom and place on baking sheet. Bake uncovered in the oven for 15-20 minutes.
For The Love Of Cooking
Orange Julius
Ingredients
5-6 ice cubes
1/3 c OJ concentrate
1/2 c milk
1/2 t vanilla
1/2 c water
1/8 c sugar
From the kitchen of Susan McGowan
5-6 ice cubes
1/3 c OJ concentrate
1/2 c milk
1/2 t vanilla
1/2 c water
1/8 c sugar
From the kitchen of Susan McGowan
Spicy Corn Fritters
Ingredients
Fritters
1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 egg, lightly beaten
1 teaspoon lemon juice
1/2 cup water
2 cups of corn kernels, (see steps for cutting corn from a cob) cut from 3 large cobs (or frozen corn, defrost and drain first)
4 large scallions or green onions, finely sliced (about half a cup)
1/4 cup chopped cilantro
Grapeseed, canola, or peanut oil (a high smoke point oil) for frying
Dipping Sauce
3/4 cup rice vinegar
1/2 cup sugar
1 1/2 teaspoons red chili pepper flakes
1 1/2 teaspoons salt
1 large clove garlic, minced
Steps
1. Make the dipping sauce by combining all of the sauce ingredients into a small saucepan. Cook on medium heat, stirring with a wooden spoon, until sugar dissolves. Increase the heat to medium high, let boil for 5-10 minutes or so, until the mixture becomes somewhat syrupy. Remove from heat and let cool. The sauce should continue to thicken as it cools. If it becomes too thick, you can add a little water to it to thin it out a bit.
2. Sift together the flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl. Add egg, lemon juice and water. Stir vigorously with a wooden spoon until smooth. Add the corn, onions, and cilantro. Stir until just combined.
3. Heat a large frying pan on medium high heat. Add enough oil to generously coat the bottom of the pan. When oil is hot (shimmering not smoking), spoon about 2 heaping tablespoons worth of fritter batter into the pan to form one fritter, patting it down with the back of the spoon as soon as it is in the pan. Work in batches. Leave about 1/2 inch between the fritters in the pan. Let cook about 2-3 minutes on each side, flipping the fritters when they are nicely browned on one side. When browned on the other side, remove the fritters to a plate lined with paper towels to absorb the excess fat.
Add oil as needed to keep the bottom of the pan well coated. Note that the fritters will likely splatter a bit as you are cooking. So, either use a screen splatter guard, or wear long sleeved clothes while you cook.
Makes approximately 16 fritters. Serve immediately with the sweet chili dipping sauce.
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7-Layer Bean Dip
Ingredients
2 cups of refried beans (15-ounce can or homemade)
1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
1/4 to 1/2 teaspoon ground cumin
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos
1 avocado, peeled and chopped
1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
1/2 small can of sliced ripe black olives
Steps
1. Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.
2. Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.
3. Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
4. Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives. Serve immediately with tortilla chips. Serves 8.
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Tortilla Soup
Ingredients
6 corn tortillas, preferably a little old and dried out
1/4 cup grapeseed or peanut oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges
Steps
1. If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
2. Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3. To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges. Serves 4.
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Steak Fajitas
Ingredients
1 lb of flank steak or skirt steak
1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
2 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips
Marinade:
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
1/4 cup chopped fresh cilantro, including stems
Steps
1. Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.
2. Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.
3. Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.
4. Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. (I forgot to do this in the photo above!) Flank steak is flavorful but can be a little tough, so thin slices will really help make it easier to eat.
5. Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.) Serves 4.
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Classic Meatloaf
Ingredients
1 cup of finely chopped onion
1 celery rib, chopped fine
1 Tbsp minced garlic
1 carrot, chopped fine
1/2 cup of finely chopped scallions (can substitute onion)
2 Tbsp unsalted butter
2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
1 1/2 tsp freshly ground pepper
2 tsp Worcestershire sauce
2/3 cup ketchup
1 1/2 pounds of ground chuck
3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
1 cup fresh bread crumbs
2 large eggs, beaten slightly
1/3 cup minced fresh parsley leaves
Steps
1. Preheat oven to 350 degrees F.
2. In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occasionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.
3. In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.
4. Bake the meatloaf in the oven for 1 hour. Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches. Preparation time: 20 minutes to prep, 1 hour to cook.
(Many meatloaf recipes call for ground veal or pork in addition to ground beef. You might want to experiment with a third each of beef, pork, and veal. If you don't have access to spicy ground pork or Italian sausage, add a pinch of fennel seeds and a half teaspoon of hot sauce to regular ground pork.)
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Home Fries
Ingredients
2 large raw Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
1/2 of one large onion, or 1 medium onion, thinly sliced
3 Tbsp or more of grapeseed or canola oil
Salt
Freshly ground black pepper
Steps
1. Heat 2 Tbsp oil in a medium to large skillet on medium high heat until sizzling. Place a single layer of potato slices on the bottom of the pan. Add a light layer of sliced onions. Sprinkle with salt and pepper. Add another layer of potatoes, another layer of onion slices, sprinkle again with salt and pepper. Keep layering until you've used up your potatoes and onions.
2. Lower the heat to medium and cover the pan. Let cook for about 10 minutes, until the potato layer at the bottom is nicely browned. You can move aside a little bit with a fork to see if the bottom edges are browned.
3. Gently flip the potatoes over, a section of the pan at a time, so that the layer that was on the top is now on the bottom, and the browned potatoes are now on the top. Add another Tbsp of oil. The oil will help the browning. Cover and let cook for another 5-10 minutes, until the bottom layer is now browned.
4. Once the bottom layer is browned, remove the lid of the pan and let continue to cook for 5 more minutes. This additional cooking will help the potatoes dry out just a little bit more. Serve immediately. Serves 2-4.
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Crispy Hash Browns
Ingredients
3 T olive oil
1 lb Russet baking potatoes, peeled and grated
Salt and pepper
Large frying pan (at least a 9" diameter bottom)
Potato ricer
Steps
1. Heat 3 Tbsp of olive oil in a large frying pan on medium high heat.
2. While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.
3. When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom. Serves 4.
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Kale & Roasted Vegetable Soup
Ingredients
3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained
Steps
1. Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.
2. Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
3. Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. Can be made a day ahead. Serves six.
Adapted from Bon Appetit
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Hard Boiled Eggs
Steps
Try to use eggs that are several days old. If this is Easter time, and everyone is buying their eggs at the last minute, buy your eggs 5 days in advance of boiling. Hard boiling farm fresh eggs will lead to eggs that are difficult to peel.
1. Put the eggs in a single layer in a saucepan, covered by at least an inch of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a teaspoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.
2. Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (I usually skip this step because I don't notice the eggs boiling until they've been boiling for at least a minute! Also, if you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)
3. After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn't done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes.
5. Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.
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Try to use eggs that are several days old. If this is Easter time, and everyone is buying their eggs at the last minute, buy your eggs 5 days in advance of boiling. Hard boiling farm fresh eggs will lead to eggs that are difficult to peel.
1. Put the eggs in a single layer in a saucepan, covered by at least an inch of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a teaspoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.
2. Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (I usually skip this step because I don't notice the eggs boiling until they've been boiling for at least a minute! Also, if you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)
3. After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn't done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes.
5. Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.
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Mixed Green Salad With Pecans
Ingredients
4 ounces pecans, whole
1 Tbsp melted butter
1 Tbsp sugar
2 Tbsp honey mustard
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup balsamic vinegar
3/4 cup olive oil
Salt and pepper to taste
1 lb mixed salad greens, including fresh baby spinach
4 ounces goat cheese
1/4 cup dried cranberries
1 red bell pepper, cored, seeded, and cut into 1-2 inch thin slices
Steps
1. Preheat oven to 300°F. Place pecans in a bowl, pour melted butter over them, sprinkle with sugar, and gently toss until the pecans are all well coated with a dusting of sugar. Place them in a single layer on a parchment paper or Silpat lined cookie sheet. Bake for 20 minutes. Let cool to touch.
2. Whisk together the honey mustard, garlic, red pepper flakes, and balsamic vinegar in a medium sized bowl. Slowly drizzle the oil into the mixture, whisking constantly until completely incorporated. Season to taste with salt and pepper.
3. Place lettuces and baby spinach in a large bowl. Add the goat cheese, dried cranberries, red bell pepper, and pecans. Toss with 1/4 cup of the dressing.
Serve immediately. Serves 8. Chill remaining dressing.
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Cuban Black Bean Soup
Ingredients
1/4c olive oil
1/2c chopped onion
1/2 medium green bell pepper, chopped
1T fresh parsley, chopped (or 1t dried parsley)
4 garlic cloves, minced
1-1/2qrt low-salt chicken broth (or “Better than Bouillon”)
1 lb dry black beans, sorted, rinsed, soaked overnight
1/2t dried oregano leaves
1/2t ground cumin
1/2t cayenne pepper
Steps
In a large, heavy soup pot, heat oil over medium-high heat. Add onion, green pepper, parsley, and garlic and saute for 6 minutes
Add chicken broth, black beans, oregano, cumin, and cayenne pepper
Bring to a boil. Reduce heat to low and let soup simmer for 55 minutes or until beans are tender. Remove from heat and let soup cool.
Puree about 1/2 of the soup in a blender at low speed
Return puree to pot, stirring into remaining soup.
Stir over low heat until heated. 4-6 servings
RU
1/4c olive oil
1/2c chopped onion
1/2 medium green bell pepper, chopped
1T fresh parsley, chopped (or 1t dried parsley)
4 garlic cloves, minced
1-1/2qrt low-salt chicken broth (or “Better than Bouillon”)
1 lb dry black beans, sorted, rinsed, soaked overnight
1/2t dried oregano leaves
1/2t ground cumin
1/2t cayenne pepper
Steps
In a large, heavy soup pot, heat oil over medium-high heat. Add onion, green pepper, parsley, and garlic and saute for 6 minutes
Add chicken broth, black beans, oregano, cumin, and cayenne pepper
Bring to a boil. Reduce heat to low and let soup simmer for 55 minutes or until beans are tender. Remove from heat and let soup cool.
Puree about 1/2 of the soup in a blender at low speed
Return puree to pot, stirring into remaining soup.
Stir over low heat until heated. 4-6 servings
RU
Party Pumpkin
Ingredients
1 Small Pumpkin (8-9” diameter, 3.5 pounds)
1c Chopped Granny Smith Apples (half moons)
1c Fresh cranberries
1c Raisins
3/4c Toasted coarsely chopped walnuts
1/3c Sugar
1/2t Cinnamon
1/4t Freshly grated nutmeg
1t Lemon juice
1c Nonfat plain yogurt
1 Roasting Pan
Steps
1. Preheat over to 350 degrees
2. Cut off top of pumpkin, set aside. Scrape seeds out of pumpkin
3. In large bowl, combine ingredients e/c yogurt. Stuff pumpkin with ingredients. Replace lid.
4. Place pumpkin in roasting pan and add 1-2” hot water to pan.
5. Bake at 350 for 45-60 minutes.
6. Remove lid and set aside
7. Bake 30 minutes
8. Replace lid and bake for 20 minutes. Add more water, if necessary.
9. Scoop out filling and pumpkin flesh onto plates and add dollop of yogurt.
EJM
1 Small Pumpkin (8-9” diameter, 3.5 pounds)
1c Chopped Granny Smith Apples (half moons)
1c Fresh cranberries
1c Raisins
3/4c Toasted coarsely chopped walnuts
1/3c Sugar
1/2t Cinnamon
1/4t Freshly grated nutmeg
1t Lemon juice
1c Nonfat plain yogurt
1 Roasting Pan
Steps
1. Preheat over to 350 degrees
2. Cut off top of pumpkin, set aside. Scrape seeds out of pumpkin
3. In large bowl, combine ingredients e/c yogurt. Stuff pumpkin with ingredients. Replace lid.
4. Place pumpkin in roasting pan and add 1-2” hot water to pan.
5. Bake at 350 for 45-60 minutes.
6. Remove lid and set aside
7. Bake 30 minutes
8. Replace lid and bake for 20 minutes. Add more water, if necessary.
9. Scoop out filling and pumpkin flesh onto plates and add dollop of yogurt.
EJM
Neiman Marcus Cookies
Ingredients
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal (measure oatmeal and blend in a blender to a fine powder.)
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 - 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice, but we liked pecans best)
Steps
Cream the butter and both sugars.
Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Bar and nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies.
Recipe may be halved.
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal (measure oatmeal and blend in a blender to a fine powder.)
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 - 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice, but we liked pecans best)
Steps
Cream the butter and both sugars.
Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Bar and nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies.
Recipe may be halved.
Chocolate Chip Cookies
Ingredients
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar
1/4 cup unsweetened hazelnut paste or peanut butter
2 large eggs
1 vanilla bean, split lengthwise, pulp scraped out
2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces bittersweet chocolate, chopped into 1/4-inch pieces or larger
1/2 cup chopped nuts (optional).
Steps
1. Heat the oven to 375 degrees. Line baking sheets with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars. Add the hazelnut paste, beating until smooth. Beat in the eggs and the vanilla bean pulp, scraping down the bowl as needed.
2. In another bowl, sift together the flour, the baking soda and the salt. Gradually add the dry ingredients to the butter mixture, and combine at low speed until the dough comes together. Mix in the chocolate pieces and, if desired, the nuts. Drop heaping tablespoons of the dough 2 inches apart onto prepared cookie sheets, flattening them slightly by hand.
3. Bake until lightly browned, 9 to 12 minutes. Cool the cookie sheets on a wire rack before removing the cookies. Yields 4 dozen cookies.
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1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar
1/4 cup unsweetened hazelnut paste or peanut butter
2 large eggs
1 vanilla bean, split lengthwise, pulp scraped out
2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces bittersweet chocolate, chopped into 1/4-inch pieces or larger
1/2 cup chopped nuts (optional).
Steps
1. Heat the oven to 375 degrees. Line baking sheets with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars. Add the hazelnut paste, beating until smooth. Beat in the eggs and the vanilla bean pulp, scraping down the bowl as needed.
2. In another bowl, sift together the flour, the baking soda and the salt. Gradually add the dry ingredients to the butter mixture, and combine at low speed until the dough comes together. Mix in the chocolate pieces and, if desired, the nuts. Drop heaping tablespoons of the dough 2 inches apart onto prepared cookie sheets, flattening them slightly by hand.
3. Bake until lightly browned, 9 to 12 minutes. Cool the cookie sheets on a wire rack before removing the cookies. Yields 4 dozen cookies.
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Sugar Cookies II
Ingredients
Cookie:
1 1/2 cups sifted confectioners sugar
1 cup unsalted butter, room temperature
1 large egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Icing:
2 cups confectioners’ sugar, sifted
1/2 teaspoon almond extract
1/4 cup milk
Food coloring
Steps
1. Cream butter for 2 minutes, add sugar and beat for an additional 2 minutes. Add egg, vanilla and almond extract, beat until light and fluffy. Combine dry ingredients and add to batter, stirring to blend.
2. Divide dough in half, form 2 balls. Wrap and refrigerate for at least 3 hours.
3. Using a rolling pin, roll out dough (about 1/2 of one dough ball at a time) on a lightly floured surface to about 1/8" thickness. Dip cookie cutters into flour; cut out shapes. Place cookies on silpat lined or lightly greased cookie sheets. Bake at 375°F for 7-8 minutes.
4. To make icing, combine sugar, almond extract and just enough milk (about 1/4 cup) to make the frosting the consistency of thin glue. Pour icing into shallow bowls wide enough for dipping cookies. Add food coloring.
5. To decorate, dip the topside of each cookie into the icing. Remove quickly and let icing drip of excess back into the icing bowl. Let dry. Pour additional colored frosting into pastry piping, or use a plastic sandwich bag with the tip of one corner nicked off. Gently squeeze frosting on to cookies in whatever patterns you choose. Makes 2-3 dozen.
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Cookie:
1 1/2 cups sifted confectioners sugar
1 cup unsalted butter, room temperature
1 large egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Icing:
2 cups confectioners’ sugar, sifted
1/2 teaspoon almond extract
1/4 cup milk
Food coloring
Steps
1. Cream butter for 2 minutes, add sugar and beat for an additional 2 minutes. Add egg, vanilla and almond extract, beat until light and fluffy. Combine dry ingredients and add to batter, stirring to blend.
2. Divide dough in half, form 2 balls. Wrap and refrigerate for at least 3 hours.
3. Using a rolling pin, roll out dough (about 1/2 of one dough ball at a time) on a lightly floured surface to about 1/8" thickness. Dip cookie cutters into flour; cut out shapes. Place cookies on silpat lined or lightly greased cookie sheets. Bake at 375°F for 7-8 minutes.
4. To make icing, combine sugar, almond extract and just enough milk (about 1/4 cup) to make the frosting the consistency of thin glue. Pour icing into shallow bowls wide enough for dipping cookies. Add food coloring.
5. To decorate, dip the topside of each cookie into the icing. Remove quickly and let icing drip of excess back into the icing bowl. Let dry. Pour additional colored frosting into pastry piping, or use a plastic sandwich bag with the tip of one corner nicked off. Gently squeeze frosting on to cookies in whatever patterns you choose. Makes 2-3 dozen.
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Sugar Cookies
Ingredients
Cookies:
3 cups flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soft butter
1 egg, slightly beaten
3 tbsp cream
1 tsp vanilla (can substitute almond extract)
Icing
1/3 cup Crisco (transfat-free) or a 1/3 cup of softened butter
1 pound of confectioner’s sugar
About 1/4 cup of milk
1 teaspoon of vanilla
Steps
1. Sift dry ingredients (use a real sifter), cut in butter and add other ingredients. Blend thoroughly; chill for several hours.
2. Break off a piece of dough the size of an orange and pat it flat in your hand. Using a rolling pin, roll on dough on floured board (best to use a 2/1 ration of flour/sugar - 4 Tbsp flour mixed with 2 Tbsp sugar) or between wax paper. (It helps if you flour both sides of the dough.) Roll out to about a 1/4 inch thickness. Cut out and put on silpat-lined or ungreased cookie sheet. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turning color at the base of the cookie. Let cool completely.
3. Mix icing ingredients together until smooth. Separate into different bowls, add food coloring to achieve various colors. Spread on cookies with a butter knife, use cake decorating piping equipment to add decorative accents. If you want the sprinkle type decorating candies to stick, brush the cookie with clear Karo syrup and then sprinkle. Yields 5 dozen cookies.
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Cookies:
3 cups flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soft butter
1 egg, slightly beaten
3 tbsp cream
1 tsp vanilla (can substitute almond extract)
Icing
1/3 cup Crisco (transfat-free) or a 1/3 cup of softened butter
1 pound of confectioner’s sugar
About 1/4 cup of milk
1 teaspoon of vanilla
Steps
1. Sift dry ingredients (use a real sifter), cut in butter and add other ingredients. Blend thoroughly; chill for several hours.
2. Break off a piece of dough the size of an orange and pat it flat in your hand. Using a rolling pin, roll on dough on floured board (best to use a 2/1 ration of flour/sugar - 4 Tbsp flour mixed with 2 Tbsp sugar) or between wax paper. (It helps if you flour both sides of the dough.) Roll out to about a 1/4 inch thickness. Cut out and put on silpat-lined or ungreased cookie sheet. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turning color at the base of the cookie. Let cool completely.
3. Mix icing ingredients together until smooth. Separate into different bowls, add food coloring to achieve various colors. Spread on cookies with a butter knife, use cake decorating piping equipment to add decorative accents. If you want the sprinkle type decorating candies to stick, brush the cookie with clear Karo syrup and then sprinkle. Yields 5 dozen cookies.
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Russian Tea Cakes
Ingredients
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Steps
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time. Yields 3 dozen.
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1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Steps
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time. Yields 3 dozen.
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Steamed Lemon Custard
Ingredients
1 tablespoon unsalted butter
3/8 cup plus 2 tablespoons sugar
5 tablespoons flour
Finely grated zest of 2 lemons
3 eggs, separated
1 cup buttermilk
1/4 cup lemon juice
1 pint blueberries, optional
1/3 cup heavy cream, whipped, optional.
Steps
1. Heat oven to 375 degrees. Lightly butter six four-ounce ramekins or foil muffin cups. Dust each with 1 teaspoon sugar, shaking out any excess.
2. In small bowl, mix remaining sugar with flour and lemon zest. In large bowl, lightly beat egg yolks, and stir in buttermilk and lemon juice.
3. Whip egg whites until softly peaked. Whisk sugar mixture into buttermilk mixture. Fold in beaten egg whites in thirds. Spoon batter into prepared containers. Place in baking pan, and add hot water to pan to come halfway up sides of ramekins or tins. Cover pan completely with foil.
4. Bake about 15 minutes, until batter begins to puff. Remove foil, and bake another 15 minutes or so, until tops begin to brown and are springy to touch. A little cracking is fine.
5. Remove from oven, and serve warm. If you make the pudding in advance, allow it to cool to room temperature, and unmold to serve, or reheat in warm water bath, and serve warm. Fresh blueberries and whipped cream can be served alongside.
1 tablespoon unsalted butter
3/8 cup plus 2 tablespoons sugar
5 tablespoons flour
Finely grated zest of 2 lemons
3 eggs, separated
1 cup buttermilk
1/4 cup lemon juice
1 pint blueberries, optional
1/3 cup heavy cream, whipped, optional.
Steps
1. Heat oven to 375 degrees. Lightly butter six four-ounce ramekins or foil muffin cups. Dust each with 1 teaspoon sugar, shaking out any excess.
2. In small bowl, mix remaining sugar with flour and lemon zest. In large bowl, lightly beat egg yolks, and stir in buttermilk and lemon juice.
3. Whip egg whites until softly peaked. Whisk sugar mixture into buttermilk mixture. Fold in beaten egg whites in thirds. Spoon batter into prepared containers. Place in baking pan, and add hot water to pan to come halfway up sides of ramekins or tins. Cover pan completely with foil.
4. Bake about 15 minutes, until batter begins to puff. Remove foil, and bake another 15 minutes or so, until tops begin to brown and are springy to touch. A little cracking is fine.
5. Remove from oven, and serve warm. If you make the pudding in advance, allow it to cool to room temperature, and unmold to serve, or reheat in warm water bath, and serve warm. Fresh blueberries and whipped cream can be served alongside.
Carrot Cake
Ingredients
1 tablespoon flour
2 1/4 cups flour
2 t baking powder
1 1/2 t ground cinnamon
1/2 t salt
1/4 t baking soda
1/4 t ground nutmeg
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup applesauce
1/3 cup veg. oil
1/4 cup plain fat free yogurt
2 1/2 t vanilla extract
2 large egg whites
1 large egg
2 cups finely chopped carrots
Frosting (can be made when cake is cooling):
1/2 cup block style fat free cream cheese
1/4 cup butter or stick margarine, softened
1 tsp grated lemon rind
1 tsp vanilla extract
3 1/2 cups powdered sugar
Cake:
1. Preheat oven to 375 degrees.
2. Coat two 8-inch round cake pans with cooking spray and lightly dust with flour.
3. Lightly spoon 2 ¼ cups flour into measuring cups; level with a knife. Combine flour with next 5 ingredients stirring well with a whisk. Beat granulated sugar and next 7 ingredients at medium speed of a mixer. Add to flour mixture, stirring just until moist.
4. Pour batter into prepared pans. Sharply tap pans once on the counter to remove air bubbles. Bake at 375 degrees for 25 minutes or until a wooden pick comes out clean. Cool in pans for 10 minutes on racks. Then removes cakes from pans and continue cooling on racks.
5. Place 1 cake layer on a plate; frost. Add second layer and frost completely.
Frosting
Beat first four ingredients at medium speed of a mixer until smooth. Gradually add sugar to butter mixture; beat at low speed just until blended.
Adapted from Cooking Light
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1 tablespoon flour
2 1/4 cups flour
2 t baking powder
1 1/2 t ground cinnamon
1/2 t salt
1/4 t baking soda
1/4 t ground nutmeg
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup applesauce
1/3 cup veg. oil
1/4 cup plain fat free yogurt
2 1/2 t vanilla extract
2 large egg whites
1 large egg
2 cups finely chopped carrots
Frosting (can be made when cake is cooling):
1/2 cup block style fat free cream cheese
1/4 cup butter or stick margarine, softened
1 tsp grated lemon rind
1 tsp vanilla extract
3 1/2 cups powdered sugar
Cake:
1. Preheat oven to 375 degrees.
2. Coat two 8-inch round cake pans with cooking spray and lightly dust with flour.
3. Lightly spoon 2 ¼ cups flour into measuring cups; level with a knife. Combine flour with next 5 ingredients stirring well with a whisk. Beat granulated sugar and next 7 ingredients at medium speed of a mixer. Add to flour mixture, stirring just until moist.
4. Pour batter into prepared pans. Sharply tap pans once on the counter to remove air bubbles. Bake at 375 degrees for 25 minutes or until a wooden pick comes out clean. Cool in pans for 10 minutes on racks. Then removes cakes from pans and continue cooling on racks.
5. Place 1 cake layer on a plate; frost. Add second layer and frost completely.
Frosting
Beat first four ingredients at medium speed of a mixer until smooth. Gradually add sugar to butter mixture; beat at low speed just until blended.
Adapted from Cooking Light
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Apple Coffee Cake
Ingredients
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon ground cinnamon
5 1/2 Tbsp unsalted butter, room temperature
1 egg, beaten
1/2 cup whole milk
1 medium Cortland or other baking apple, peeled and sliced
Steps
1. Set the oven to 375°F. Grease a 9-inch square baking dish with or pie pan a 4-cup capacity.
2. Sift the flour, baking powder, and salt.
3. In a bowl, combine 1/2 a cup of the sugar with the cinnamon, set aside.
4. In the bowl of an electric mixer, cream the butter with the remaining 1/2 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.
5. Spread half the batter in the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.
6. Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.Serves 6.
Adapted from the Boston Globe.
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1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon ground cinnamon
5 1/2 Tbsp unsalted butter, room temperature
1 egg, beaten
1/2 cup whole milk
1 medium Cortland or other baking apple, peeled and sliced
Steps
1. Set the oven to 375°F. Grease a 9-inch square baking dish with or pie pan a 4-cup capacity.
2. Sift the flour, baking powder, and salt.
3. In a bowl, combine 1/2 a cup of the sugar with the cinnamon, set aside.
4. In the bowl of an electric mixer, cream the butter with the remaining 1/2 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.
5. Spread half the batter in the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.
6. Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.Serves 6.
Adapted from the Boston Globe.
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Bread Pudding
Ingredients
1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
Steps
1. Preheat oven to 350°F.
2. Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3. Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.
Bourbon Sauce
1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey
In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.
Adapted from recipe at the famed Bon Ton Cafe in New Orleans.
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Blueberry Muffins
Ingredients
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)
Steps
1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2. Whisk together the flour, baking powder, baking soda, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
4. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5. Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Adapted from The Best Recipe
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3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)
Steps
1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2. Whisk together the flour, baking powder, baking soda, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
4. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5. Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Adapted from The Best Recipe
www.simplyrecipes.com
Pumpkin Bread
Ingredients
1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup chopped walnuts
Steps
Preheat oven to 350°F (180°C).
Sift together the flour, salt, sugar, and baking soda.
Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly.
Stir in the nuts.
Pour into a well-buttered 9x5x3 inch loaf pan.
Bake 50-60 minutes until a straw poked in the very center of the loaf comes out clean.
Turn out of the pan and let cool on a rack.
Makes one loaf.
Adapted from Fannie Farmer Cookbook
www.simplyrecipes.com
1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup chopped walnuts
Steps
Preheat oven to 350°F (180°C).
Sift together the flour, salt, sugar, and baking soda.
Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly.
Stir in the nuts.
Pour into a well-buttered 9x5x3 inch loaf pan.
Bake 50-60 minutes until a straw poked in the very center of the loaf comes out clean.
Turn out of the pan and let cool on a rack.
Makes one loaf.
Adapted from Fannie Farmer Cookbook
www.simplyrecipes.com
Kona Inn Banana Bread
Ingredients
2 c granulated sugar
1 c softened butter
6 ripe bananas (mashed – approximately 3 cups)
4 eggs, well beaten
2 ½ c cake flour (can use regular all-purpose flour but sift 2 or 3 times)
2 t baking soda
1 t salt
Steps
Preheat oven to 350
With electric beater cream together sugar and butter until light and fluffy.
Add bananas and eggs, beating until well mixed.
Sift together dry ingredients three times. Blend with banana mixture but do not overmix.
Pour into 2 lightly greased loaf pans. Bake for 45 minutes to one hour, until firm I the centers and the edges begin to separate from pan.
Cool on a rack for 10 minutes before removing from pans. (Do not let them sit for much longer before removing them from pan)
These freeze beautifully.
For cupcake size muffins bake for 30 min at 350. For mini muffins bake for 20 min. at 350.
2 c granulated sugar
1 c softened butter
6 ripe bananas (mashed – approximately 3 cups)
4 eggs, well beaten
2 ½ c cake flour (can use regular all-purpose flour but sift 2 or 3 times)
2 t baking soda
1 t salt
Steps
Preheat oven to 350
With electric beater cream together sugar and butter until light and fluffy.
Add bananas and eggs, beating until well mixed.
Sift together dry ingredients three times. Blend with banana mixture but do not overmix.
Pour into 2 lightly greased loaf pans. Bake for 45 minutes to one hour, until firm I the centers and the edges begin to separate from pan.
Cool on a rack for 10 minutes before removing from pans. (Do not let them sit for much longer before removing them from pan)
These freeze beautifully.
For cupcake size muffins bake for 30 min at 350. For mini muffins bake for 20 min. at 350.
New England Boiled Dinner
Ingredients
3 1/2 pounds corned beef brisket (or can also be made with plain beef brisket)
15 peppercorns
8 whole cloves
1 bay leaf
2 medium sized turnips, peeled and quartered
4 red new potatoes, peeled and quartered
3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
1 small head cabbage, cut into fourths
Steps
Put the brisket in a 5 or 6 quart Dutch oven and cover with an inch of water. If your corned beef brisket does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot. Bring to a simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for four hours or until the meat is tender (a fork goes through easily).
Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the broth for taste. If it is too salty, add a little more water to taste. Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15-30 minutes longer, depending on the size of the cut of your vegetables.
Slice the meat in thin slices. Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth.
Serves 6 to 8. Serve with horseradish or mustard.
Notes: The corned beef can be pretty salty, so you may want to rinse it first before cooking. We just use the corned beef as is and don't add any more seasoning or salt. If the broth ends up being too salty, you can serve just the meat and vegetables, without the broth, or add water to the broth to dilute it.
www.simplyrecipes.com
Yam Souffle
Ingredients
4 large yams (approx. 4 pounds)
3T butter
1/2 c heavy cream
2 egg yolks, beaten
2 egg whites at room temp.
Pinch cream of tartar
Steps
Bake yams at 375 for 30 minutes. Prick and bake 30 more minutes or until very soft.
Scrape flesh into a bowl, mash with the back of a spoon and season with salt and pepper. They can be prepared up to this point a day ahead.)
Heat butter and cream in saucepan just until the butter melts. Stir into yams and add egg yolks.
Beat egg whites with pinch of salt. When frothy, add cream of tartar and beat until stiff peaks form. Fold into the yam mixture.
Spoon into buttered 1 1/2 quart shallow baking dish. Smooth the top and score it lightly. Optional: sprinkle with brown sugar.)
Bake at 475 for 15-20 minutes, until yams are puffed and lightly browned at the edge.
Gourmet Magazine
October 1984
4 large yams (approx. 4 pounds)
3T butter
1/2 c heavy cream
2 egg yolks, beaten
2 egg whites at room temp.
Pinch cream of tartar
Steps
Bake yams at 375 for 30 minutes. Prick and bake 30 more minutes or until very soft.
Scrape flesh into a bowl, mash with the back of a spoon and season with salt and pepper. They can be prepared up to this point a day ahead.)
Heat butter and cream in saucepan just until the butter melts. Stir into yams and add egg yolks.
Beat egg whites with pinch of salt. When frothy, add cream of tartar and beat until stiff peaks form. Fold into the yam mixture.
Spoon into buttered 1 1/2 quart shallow baking dish. Smooth the top and score it lightly. Optional: sprinkle with brown sugar.)
Bake at 475 for 15-20 minutes, until yams are puffed and lightly browned at the edge.
Gourmet Magazine
October 1984
Thanksgiving Dinner
TURKEY, STUFFING & GRAVY
STUFFING
2 pkg Pepperidge Farms stuffing mix
1 c onion, chopped
2 c celery, chopped
½ c nuts, macadamia
½ c raisins
¾ c parsley, fresh, chopped
1 c mushrooms, chopped
1 c apple, diced, w/ or w/out skin
½ t marjoram & sage
½ c butter
1 c chestnuts, chopped (microwave 12 at a time on high for 1 minute.)
1 can chicken broth; use w/ stuffing mix instead of H2O as per package.
Sauté the onion, celery, mushrooms. Cool. Mix all ingredients in a BIG bowl.
GRAVY
2/3 c butter or turkey drippings
2/3 c flour
4 c chicken broth, homemade=best, canned, okay, too
½ t salt
½ t pepper
Heat butter on medium heat until foaming, wisk in flour and stir 1-2 minutes. Add chicken and heat until thickens - on med-hi heat. Add salt/pepper to taste.
TURKEY
Preheat 400. Cook at 350 20 min/lb.
Remove neck and packet with liver, etc. Rinse turkey, pat dry (inside and out) with towels or paper towels. Lightly salt/pepper cavities.
Fill neck cavity first and use the skin and skewers to secure the opening. Fill the main cavity, loosely, and top with approx a handful mound on top. Using string, tie the legs together, unless the turkey came with a wire for that purpose. Fold the wings behind the back, tie with string. Make a tent with aluminum foil to cover top. Remove last 45 min for browning. If already brown, leave tent on.
While the turkey is cooking, make the broth for the gravy....
BROTH
1 onion, cut in quarters
2 cloves
1 parsley, a third of a bunch
2 t salt
¼ t pepper
½ t thyme
1 qt water
All the extra parts removed from turkey cavities
Combine the above, bring to a boil, and boil 5 min, after which reduce the heat and simmer, covered, 1 hour. Drain and reserve for the gravy. If you like, chop the gizzard, heart and liver and add to the gravy.
RU
STUFFING
2 pkg Pepperidge Farms stuffing mix
1 c onion, chopped
2 c celery, chopped
½ c nuts, macadamia
½ c raisins
¾ c parsley, fresh, chopped
1 c mushrooms, chopped
1 c apple, diced, w/ or w/out skin
½ t marjoram & sage
½ c butter
1 c chestnuts, chopped (microwave 12 at a time on high for 1 minute.)
1 can chicken broth; use w/ stuffing mix instead of H2O as per package.
Sauté the onion, celery, mushrooms. Cool. Mix all ingredients in a BIG bowl.
GRAVY
2/3 c butter or turkey drippings
2/3 c flour
4 c chicken broth, homemade=best, canned, okay, too
½ t salt
½ t pepper
Heat butter on medium heat until foaming, wisk in flour and stir 1-2 minutes. Add chicken and heat until thickens - on med-hi heat. Add salt/pepper to taste.
TURKEY
Preheat 400. Cook at 350 20 min/lb.
Remove neck and packet with liver, etc. Rinse turkey, pat dry (inside and out) with towels or paper towels. Lightly salt/pepper cavities.
Fill neck cavity first and use the skin and skewers to secure the opening. Fill the main cavity, loosely, and top with approx a handful mound on top. Using string, tie the legs together, unless the turkey came with a wire for that purpose. Fold the wings behind the back, tie with string. Make a tent with aluminum foil to cover top. Remove last 45 min for browning. If already brown, leave tent on.
While the turkey is cooking, make the broth for the gravy....
BROTH
1 onion, cut in quarters
2 cloves
1 parsley, a third of a bunch
2 t salt
¼ t pepper
½ t thyme
1 qt water
All the extra parts removed from turkey cavities
Combine the above, bring to a boil, and boil 5 min, after which reduce the heat and simmer, covered, 1 hour. Drain and reserve for the gravy. If you like, chop the gizzard, heart and liver and add to the gravy.
RU
Chinese Minute Chicken
Ingredients
3 lbs chicken breasts, boned, cubed
1/4 c vegetable oil
1 T sesame oil
2 cloves, garlic, minced
1 t minced ginger, fresh or from jar
1/4 t salt, pepper
2T sherry
1/2 c water
1 T cornstarch
1 1/2 T brown sugar
1/2 c oyster sauce
1/2 c chopped green onions
1/2 c chopped Chinese parsley
lettuce leaves
Steps
Heat oils and sauté garlic and ginger until browned. Stir-fry chicken on high heat, sprinkling with salt/pepper and sherry until chicken is cooked. Reduce to medium. Dissolve cornstarch in water. Add sugar and oyster sauce, combing well. Pour over chicken, add green onions and parsley. Serve on lettuce leaves or with rice.
I, also, sauté green pepper, mushrooms, celery, green onion and add tofu.
Junior League of Honolulu, Taste of Aloha
RU
3 lbs chicken breasts, boned, cubed
1/4 c vegetable oil
1 T sesame oil
2 cloves, garlic, minced
1 t minced ginger, fresh or from jar
1/4 t salt, pepper
2T sherry
1/2 c water
1 T cornstarch
1 1/2 T brown sugar
1/2 c oyster sauce
1/2 c chopped green onions
1/2 c chopped Chinese parsley
lettuce leaves
Steps
Heat oils and sauté garlic and ginger until browned. Stir-fry chicken on high heat, sprinkling with salt/pepper and sherry until chicken is cooked. Reduce to medium. Dissolve cornstarch in water. Add sugar and oyster sauce, combing well. Pour over chicken, add green onions and parsley. Serve on lettuce leaves or with rice.
I, also, sauté green pepper, mushrooms, celery, green onion and add tofu.
Junior League of Honolulu, Taste of Aloha
RU
White Fish Sauce
In a blender place:
2T capers
2t crushed garlic
Kalamata olives pitted
2 roasted red bell peppers (bottled)
Blend (puree)
RU
2T capers
2t crushed garlic
Kalamata olives pitted
2 roasted red bell peppers (bottled)
Blend (puree)
RU
Lemon-Garlic Butter Sauce
Ingredients
1/2 cup clam juice
1/2 cup dry sherry
1/2 cup whole milk
1 Tbsp minced garlic
1 Tbsp minced shallots
1/2 bay leaf
1 Tbsp unsalted butter
1 Tbsp flour
3/4 pound (3 sticks) unsalted butter
1 teaspoon salt
1 teaspoon white pepper
1 Tbsp lemon juice
Steps
1. Reduce first six ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) by half in a small saucepan, cooking on medium to medium-high heat.
2. In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (but not browned).
3. Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.
4. Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock if the sauce is too thick. Makes about 2 cups.
Adapted from Chef David Lamonica of Scott's Seafood in Folsom, CA
www.simplyrecipes.com
1/2 cup clam juice
1/2 cup dry sherry
1/2 cup whole milk
1 Tbsp minced garlic
1 Tbsp minced shallots
1/2 bay leaf
1 Tbsp unsalted butter
1 Tbsp flour
3/4 pound (3 sticks) unsalted butter
1 teaspoon salt
1 teaspoon white pepper
1 Tbsp lemon juice
Steps
1. Reduce first six ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) by half in a small saucepan, cooking on medium to medium-high heat.
2. In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (but not browned).
3. Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.
4. Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock if the sauce is too thick. Makes about 2 cups.
Adapted from Chef David Lamonica of Scott's Seafood in Folsom, CA
www.simplyrecipes.com
Seared Tuna with Avocado
Ingredients
1/2 cup chopped fresh cilantro leaves
2 jalapeño chiles, seeded, de-ribbed, minced (if very hot, use only 1 chile)
4 teaspoons grated fresh ginger
4 garlic cloves, minced
Juice from 4 limes
1/3 cup soy sauce (use wheat-free soy sauce if you need to avoid gluten or wheat)
1/4 teaspoon sugar
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 (6 ounce) blocks sashimi-quality tuna
Salt and pepper
2 ripe avocados, halved, pitted, peeled and sliced
Steps
1. In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil.
2. Hmmm...
3. Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Sprinkle the tuna pieces with salt and pepper. Sear the tuna for a minute on each side. Pour half of the cilantro mixture into the pan to coat the fish.
4. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate. Serves 4.
Adapted from Tyler Florence of The Food Network.
www.simplyrecipes.com
Oven-Roasted Salmon, Asparagus & New Potatoes
Ingredients
1 pound small new potatoes, scrubbed clean and halved
2 Tbsp olive oil
1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
1 Tbsp chopped fresh dill
1 strip of lemon zest
1 small garlic clove, coarsely chopped
1/2 teaspoon salt
Freshly ground pepper
2 salmon steaks (10 oz each), cut about 1-inch thick
1 lemon, cut into large wedges
Steps
Preheat oven to 400°F. In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil. Arrange the potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. Remove the baking dish from the oven.
In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and season with pepper to taste. Add the asparagus mixture to the potatoes and stir to combine.
Push the vegetables to the side of the dish to make room for the salmon steaks. Return the baking dish to the oven and roast the salmon and asparagus for 10-12 minutes, or until the fish is just cooked through.
If you want, remove the skin and center bones, and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.
Serves 4.
Adapted from a very old issue of Food and Wine magazine.
www.simplyrecipes.com
1 pound small new potatoes, scrubbed clean and halved
2 Tbsp olive oil
1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
1 Tbsp chopped fresh dill
1 strip of lemon zest
1 small garlic clove, coarsely chopped
1/2 teaspoon salt
Freshly ground pepper
2 salmon steaks (10 oz each), cut about 1-inch thick
1 lemon, cut into large wedges
Steps
Preheat oven to 400°F. In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil. Arrange the potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. Remove the baking dish from the oven.
In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and season with pepper to taste. Add the asparagus mixture to the potatoes and stir to combine.
Push the vegetables to the side of the dish to make room for the salmon steaks. Return the baking dish to the oven and roast the salmon and asparagus for 10-12 minutes, or until the fish is just cooked through.
If you want, remove the skin and center bones, and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.
Serves 4.
Adapted from a very old issue of Food and Wine magazine.
www.simplyrecipes.com
Sesame-Crusted Seared Tuna
Ingredients
2 tablespoons sesame seeds, preferably black, toasted
1/2 cup plus 1 teaspoon soy sauce
1/2 cup mirin
1 pound sashimi-quality tuna in 1-inch slices
1 teaspoon Dijon mustard
1 tablespoon rice vinegar
1/4 teaspoon peeled, grated ginger
1/4 teaspoon sugar
1 teaspoon sesame oil
1 to 2 tablespoons extra virgin olive oil vegetable oil for frying
1/2 cup flour
Salad greens
Sliced cherry tomatoes for garnish.
Steps
1. In a mortar, crush sesame seeds. Transfer to shallow dish large enough to hold fish in one layer. Mix in 1/2 cup soy sauce and mirin and add tuna. Marinate 15 minutes, turning once.
2. In large bowl, combine mustard, remaining soy sauce, rice vinegar, ginger, sugar and sesame and olive oils to taste. Whisk until smooth.
3. Heat 1 inch vegetable oil to 360 degrees over medium heat. Drain tuna, reserving sesame seeds. Spread seeds over both sides of fish, then dredge in flour.
4. Cook tuna quickly in hot oil, turning with tongs and spatula, until golden on both sides (center will be pink and rare). Transfer to rack to drain for 10 minutes. Using very sharp knife, cut tuna diagonally into slices 1/4-inch thick.
5. Toss greens with dressing and divide among 4 serving plates. Top with tuna and garnish with tomatoes. Yield: 4 servings
Adapted from "The Japanese Kitchen" by Hiroko Shimbo
2 tablespoons sesame seeds, preferably black, toasted
1/2 cup plus 1 teaspoon soy sauce
1/2 cup mirin
1 pound sashimi-quality tuna in 1-inch slices
1 teaspoon Dijon mustard
1 tablespoon rice vinegar
1/4 teaspoon peeled, grated ginger
1/4 teaspoon sugar
1 teaspoon sesame oil
1 to 2 tablespoons extra virgin olive oil vegetable oil for frying
1/2 cup flour
Salad greens
Sliced cherry tomatoes for garnish.
Steps
1. In a mortar, crush sesame seeds. Transfer to shallow dish large enough to hold fish in one layer. Mix in 1/2 cup soy sauce and mirin and add tuna. Marinate 15 minutes, turning once.
2. In large bowl, combine mustard, remaining soy sauce, rice vinegar, ginger, sugar and sesame and olive oils to taste. Whisk until smooth.
3. Heat 1 inch vegetable oil to 360 degrees over medium heat. Drain tuna, reserving sesame seeds. Spread seeds over both sides of fish, then dredge in flour.
4. Cook tuna quickly in hot oil, turning with tongs and spatula, until golden on both sides (center will be pink and rare). Transfer to rack to drain for 10 minutes. Using very sharp knife, cut tuna diagonally into slices 1/4-inch thick.
5. Toss greens with dressing and divide among 4 serving plates. Top with tuna and garnish with tomatoes. Yield: 4 servings
Adapted from "The Japanese Kitchen" by Hiroko Shimbo
Poke
Ingredients
1 to 1-1/2 pounds ahi, cubed
1 cup slivered Maui onions
1/2 cup slivered green onions
1/2 cup diced tomatoes
1/2 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon Thai chile garlic sauce
1/2 teaspoon chile flakes
1 tablespoon toasted sesame seeds
Steps
Combine ahi, onions and tomatoes in a bowl.
Combine remaining ingredients; mix well.
Pour over ahi and mix gently. Serves one.
RU
1 to 1-1/2 pounds ahi, cubed
1 cup slivered Maui onions
1/2 cup slivered green onions
1/2 cup diced tomatoes
1/2 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon Thai chile garlic sauce
1/2 teaspoon chile flakes
1 tablespoon toasted sesame seeds
Steps
Combine ahi, onions and tomatoes in a bowl.
Combine remaining ingredients; mix well.
Pour over ahi and mix gently. Serves one.
RU
Eggplant Parmesan
Ingredients
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves
1 Cut eggplants lengthwise into 1/4 inch slices.
Steps
Arrange one layer in the bottom of a large colander and sprinkle evenly and generously with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. (This releases the moisture before cooking.)
While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
When eggplant has drained, press down on it to remove excess water, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 min before serving.
The trick to Eggplant Parmesan is to drain the eggplant slices of excess moisture first, before cooking. We found this recipe recently in the New York Times and adapted it to our taste (olive oil only - no canola oil, and no hard boiled egg slices as the original recipe called for).
www.simplyrecipes.com
Wild Mushroom Lasagna
Ingredients
1 ounce dried porcini
1/4 cup olive oil
14 tablespoons unsalted butter
2 pounds mushrooms, preferably cremini, cleaned and coarsely chopped
1 medium onion, finely chopped
1 14 1/2 can Italian plum tomatoes, drained and coarsely chopped
1/4 cup chopped Italian parsley
Salt and freshly ground black pepper
1 1-pound box lasagna noodles
1/3 cup flour
4 cups milk
1 teaspoon ground nutmeg
1 cup freshly grated Parmigiano-Reggiano
6 ounces thinly sliced prosciutto.
Steps
1. Soak porcini in 2 cups warm water for at least 30 minutes. Lift out carefully, reserving liquid. Rinse porcini well and pat dry. Chop coarsely and set aside. Strain soaking liquid through sieve lined with paper towel to remove grit. Set aside.
2. Bring a large pot of water with 1 tablespoon salt to a rolling boil.
3. Heat oil and 4 tablespoons butter in large skillet over medium-high heat. Add mushrooms and cook, stirring, until liquid they release evaporates. Add porcini and their liquid, onion, tomatoes and parsley. Stir well. Partially cover pan and cook until liquid evaporates. Season with salt and pepper to taste.
4. Lay noodles into boiling water, bring to boil again and cook 5 to 7 minutes. Drain immediately, rinse individually under cold running water and lay flat on paper towels to dry.
5. Heat oven to 425 degrees. Melt 8 tablespoons butter in heavy saucepan over low heat. Add flour gradually and cook, stirring, for 3 to 5 minutes until smooth. Gradually whisk in milk. Raise heat to medium and cook, stirring constantly, until thickened and smooth, about 8 to 10 minutes. Season with nutmeg and salt to taste.
6. Liberally butter 8 onehalf- by 10-onehalf-inch lasagna pan. Line bottom with slightly overlapping layer of noodles. Spread one- third of mushroom mixture over pasta. Top with one-quarter of the white sauce and a sprinkling of cheese. Cover with slices of prosciutto. Repeat sequence 4 times. Cover with one last layer of pasta, top with remaining sauce and cheese and dot with 2 tablespoons butter. Bake 20 to 25 minutes, until cheese is melted and golden brown on top. Let stand 10 minutes before serving. Yield: 6 servings.
Adapted from "Good Friends, Great Dinners" by Susan Costner.
1 ounce dried porcini
1/4 cup olive oil
14 tablespoons unsalted butter
2 pounds mushrooms, preferably cremini, cleaned and coarsely chopped
1 medium onion, finely chopped
1 14 1/2 can Italian plum tomatoes, drained and coarsely chopped
1/4 cup chopped Italian parsley
Salt and freshly ground black pepper
1 1-pound box lasagna noodles
1/3 cup flour
4 cups milk
1 teaspoon ground nutmeg
1 cup freshly grated Parmigiano-Reggiano
6 ounces thinly sliced prosciutto.
Steps
1. Soak porcini in 2 cups warm water for at least 30 minutes. Lift out carefully, reserving liquid. Rinse porcini well and pat dry. Chop coarsely and set aside. Strain soaking liquid through sieve lined with paper towel to remove grit. Set aside.
2. Bring a large pot of water with 1 tablespoon salt to a rolling boil.
3. Heat oil and 4 tablespoons butter in large skillet over medium-high heat. Add mushrooms and cook, stirring, until liquid they release evaporates. Add porcini and their liquid, onion, tomatoes and parsley. Stir well. Partially cover pan and cook until liquid evaporates. Season with salt and pepper to taste.
4. Lay noodles into boiling water, bring to boil again and cook 5 to 7 minutes. Drain immediately, rinse individually under cold running water and lay flat on paper towels to dry.
5. Heat oven to 425 degrees. Melt 8 tablespoons butter in heavy saucepan over low heat. Add flour gradually and cook, stirring, for 3 to 5 minutes until smooth. Gradually whisk in milk. Raise heat to medium and cook, stirring constantly, until thickened and smooth, about 8 to 10 minutes. Season with nutmeg and salt to taste.
6. Liberally butter 8 onehalf- by 10-onehalf-inch lasagna pan. Line bottom with slightly overlapping layer of noodles. Spread one- third of mushroom mixture over pasta. Top with one-quarter of the white sauce and a sprinkling of cheese. Cover with slices of prosciutto. Repeat sequence 4 times. Cover with one last layer of pasta, top with remaining sauce and cheese and dot with 2 tablespoons butter. Bake 20 to 25 minutes, until cheese is melted and golden brown on top. Let stand 10 minutes before serving. Yield: 6 servings.
Adapted from "Good Friends, Great Dinners" by Susan Costner.
Enchiladas
Ingredients
Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
12 corn tortillas
1 medium onion, chopped
1 clove of garlic, minced
1 cup of salsa (Mild prepared salsa or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar. Do not use salsa made with fresh, uncooked tomatoes for this dish.)
3 Tbsp of tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
Olive oil
1 lb of mild cheddar or longhorn or any mild yellow cheese, grated
A handful of cilantro
1 cup of sour cream
Half a head of iceberg lettuce
Steps
1. Preheat oven to 350 degrees F.
2. In a large fry pan at high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.
3. Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.
4. Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.
5. Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish. Serves 4.
www.simplyrecipes.com
Mushroom Stir-Fry
Ingredients
Glaze
2 Tbsp soy sauce (use wheat-free soy sauce if you are avoiding gluten)
2 Tbsp honey
1/4 cup of chicken or vegetable broth
Sauce
3 Tbsp soy sauce (use wheat-free soy sauce if you are avoiding gluten)
3/4 cup chicken or vegetable broth
2 Tbsp honey
1 Tbsp rice vinegar
1 teaspoon Asian chili sauce
1 Tbsp corn starch
Vegetables
4 teaspoons minced garlic
4 teaspoons minced fresh ginger
4 Tbsp vegetable oil, preferably a high smoke-point oil such as grapeseed oil, peanut oil, or canola oil
About 2 lbs of cremini or button mushrooms, quartered
2 cups of a long-cooking veggie such as sliced carrots. Other long-cooking vegetables that can be used are broccoli florets, cauliflower florets, asparagus (diagonally cut into 1 1/2 inch pieces), or green beans (trimmed, diagonally cut into 1 1/2 inch pieces)
1/2 cup chicken or vegetable broth
1 cup of a more quickly cooking vegetable such as red bell pepper (stems, seeds removed, cut into 1/2-inch dice) or snow peas (strings and ends removed)
1 1b leafy greens - bok choy or napa cabbage (separate the stems of the bok choy and the tougher core of the napa cabbage from the greens)
1 Tbsp toasted sesame seeds (optional)
Steps
Whisk the glaze ingredients together in a bowl and the sauce ingredients together in a different bowl. In a third bowl, mix the garlic, ginger and 1 teaspoon of vegetable oil.
Heat 3 Tbsp of vegetable oil in a large, stick-free skillet on medium-high heat. Add mushrooms and cook, without stirring, until browned on one side, about 2 to 3 minutes. Reduce heat to medium and use tongs to turn the mushrooms to brown the other side. When mushrooms are browned and tender, about 5 minutes, increase the heat to medium-high and add the glaze. Cook, stirring to coat the mushrooms, 1 to 2 minutes more. Transfer mushrooms to a large bowl. Wipe out skillet with a paper towel.
Heat a teaspoon of vegetable oil in the skillet on medium-high heat until the pan begins to smoke. Add carrots (or other longer cooking veggie) and cook, stirring occasionally, until they begin to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet. Cook until carrots are tender, 2 to 3 minutes. Uncover and cook until liquid evaporates. Transfer carrots to bowl with mushrooms. Wipe skillet clean with paper towel.
Heat a teaspoon of vegetable oil in the skillet on medium high heat until it begins to smoke. Add the bell pepper and bok choy stems or napa cabbage cores and cook, stirring occasionally, until the vegetables begin to brown and soften, about 1 to 2 minutes. Add leafy greens and cook for a minute further. Push the veggies to the side of the pan and add the garlic-ginger mixture in the clearing. Cook 15 seconds, until fragrant, and then mix in with the other vegetables.
Add all the vegetables back into the pan (mushrooms, carrots, etc.). Add the sauce to the pan. Mix well and cook, stirring, until the sauce has thickened and all the vegetables are coated with the sauce, about 2 to 3 minutes. Transfer to a serving platter. Sprinkle with toasted sesame seeds if desired. Serve immediately. Recommended with rice. Serves 3 to 4.
Adapted from Cooking Light
www.simplyrecipes.com
Glaze
2 Tbsp soy sauce (use wheat-free soy sauce if you are avoiding gluten)
2 Tbsp honey
1/4 cup of chicken or vegetable broth
Sauce
3 Tbsp soy sauce (use wheat-free soy sauce if you are avoiding gluten)
3/4 cup chicken or vegetable broth
2 Tbsp honey
1 Tbsp rice vinegar
1 teaspoon Asian chili sauce
1 Tbsp corn starch
Vegetables
4 teaspoons minced garlic
4 teaspoons minced fresh ginger
4 Tbsp vegetable oil, preferably a high smoke-point oil such as grapeseed oil, peanut oil, or canola oil
About 2 lbs of cremini or button mushrooms, quartered
2 cups of a long-cooking veggie such as sliced carrots. Other long-cooking vegetables that can be used are broccoli florets, cauliflower florets, asparagus (diagonally cut into 1 1/2 inch pieces), or green beans (trimmed, diagonally cut into 1 1/2 inch pieces)
1/2 cup chicken or vegetable broth
1 cup of a more quickly cooking vegetable such as red bell pepper (stems, seeds removed, cut into 1/2-inch dice) or snow peas (strings and ends removed)
1 1b leafy greens - bok choy or napa cabbage (separate the stems of the bok choy and the tougher core of the napa cabbage from the greens)
1 Tbsp toasted sesame seeds (optional)
Steps
Whisk the glaze ingredients together in a bowl and the sauce ingredients together in a different bowl. In a third bowl, mix the garlic, ginger and 1 teaspoon of vegetable oil.
Heat 3 Tbsp of vegetable oil in a large, stick-free skillet on medium-high heat. Add mushrooms and cook, without stirring, until browned on one side, about 2 to 3 minutes. Reduce heat to medium and use tongs to turn the mushrooms to brown the other side. When mushrooms are browned and tender, about 5 minutes, increase the heat to medium-high and add the glaze. Cook, stirring to coat the mushrooms, 1 to 2 minutes more. Transfer mushrooms to a large bowl. Wipe out skillet with a paper towel.
Heat a teaspoon of vegetable oil in the skillet on medium-high heat until the pan begins to smoke. Add carrots (or other longer cooking veggie) and cook, stirring occasionally, until they begin to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet. Cook until carrots are tender, 2 to 3 minutes. Uncover and cook until liquid evaporates. Transfer carrots to bowl with mushrooms. Wipe skillet clean with paper towel.
Heat a teaspoon of vegetable oil in the skillet on medium high heat until it begins to smoke. Add the bell pepper and bok choy stems or napa cabbage cores and cook, stirring occasionally, until the vegetables begin to brown and soften, about 1 to 2 minutes. Add leafy greens and cook for a minute further. Push the veggies to the side of the pan and add the garlic-ginger mixture in the clearing. Cook 15 seconds, until fragrant, and then mix in with the other vegetables.
Add all the vegetables back into the pan (mushrooms, carrots, etc.). Add the sauce to the pan. Mix well and cook, stirring, until the sauce has thickened and all the vegetables are coated with the sauce, about 2 to 3 minutes. Transfer to a serving platter. Sprinkle with toasted sesame seeds if desired. Serve immediately. Recommended with rice. Serves 3 to 4.
Adapted from Cooking Light
www.simplyrecipes.com
Jook (Congee)
For when your belly feels yucky!
Ingredients
1c rice
3c+ Chicken broth (try some yummy organic veggie broth)
8c water (less water and more chicken broth gives more chicken flavor but both ways are good)
2T ground fresh ginger
2t Salt
Steps
Wash rice thoroughly, pour water off, add salt, ginger and broth.
Allow to stand for 20 minutes.
Add remaining liquid (water or stock)
Cook until it boils.
Reduce the heat to prevent boiling over, cover and simmer for 1 1/2 hours.
(Other recipes call for boiling for 30 minutes, then cover and cook for 2 hours – boiling just breaks the rice grains down faster. – you want them at the breaking down but still looking like rice - not mush)
Condiments
Lettuce chopped
Dried radish soaked in vinegar and some salt then chopped
Green Onion Chopped
Basil Chopped (fresh)
Eggs 1 raw egg per person (cracked into hot soup)
Cilantro Chopped
Ginger Finely chopped (fresh)
Peanuts Chopped
Chicken Cooked and chopped
Beef (Kal-Bi) cooked and chopped
RU
Ingredients
1c rice
3c+ Chicken broth (try some yummy organic veggie broth)
8c water (less water and more chicken broth gives more chicken flavor but both ways are good)
2T ground fresh ginger
2t Salt
Steps
Wash rice thoroughly, pour water off, add salt, ginger and broth.
Allow to stand for 20 minutes.
Add remaining liquid (water or stock)
Cook until it boils.
Reduce the heat to prevent boiling over, cover and simmer for 1 1/2 hours.
(Other recipes call for boiling for 30 minutes, then cover and cook for 2 hours – boiling just breaks the rice grains down faster. – you want them at the breaking down but still looking like rice - not mush)
Condiments
Lettuce chopped
Dried radish soaked in vinegar and some salt then chopped
Green Onion Chopped
Basil Chopped (fresh)
Eggs 1 raw egg per person (cracked into hot soup)
Cilantro Chopped
Ginger Finely chopped (fresh)
Peanuts Chopped
Chicken Cooked and chopped
Beef (Kal-Bi) cooked and chopped
RU
Not-Just-Any-Chili-Chili
Ingredients
2 lbs lean ground beef
1 large onion, coarsely chopped
1 large cans (1 lb. 12 oz) tomatoes
1 can (15 oz) tomato puree
2 cans (15 ½ oz each) kidney beans, drained
3 T each Worcestershire and aromatic bitters
1 can (12 oz) beer or 1½ cups water
3 cloves garlic, minces or pressed
1 beef bouillon cube
1 t crushed red pepper
2 bay leaves
1 T chili powder
1 t each ground coriander and ground cumin; thyme leaves and oregano leaves; and dry basil
Shredded Cheddar Cheese
Sour cream
Sliced green onions (including tops)
(Olives, bacon, avocado)
Steps
Crumble beef into a 5-6 quart kettle over medium heat; cook stirring to break up, until browned.
Add onion and cook until soft.
Stir in tomatoes (break up with a spoon) and their liquid, tomato puree, beans, Worcestershire, bitters, beer, garlic, bouillon cube, red pepper, bay, chili powder, coriander, cumin, thyme, oregano, basil.
Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick and flavors are well blended (about 2 hours).
Skim and discard fat and remove bay leaves.
RU
2 lbs lean ground beef
1 large onion, coarsely chopped
1 large cans (1 lb. 12 oz) tomatoes
1 can (15 oz) tomato puree
2 cans (15 ½ oz each) kidney beans, drained
3 T each Worcestershire and aromatic bitters
1 can (12 oz) beer or 1½ cups water
3 cloves garlic, minces or pressed
1 beef bouillon cube
1 t crushed red pepper
2 bay leaves
1 T chili powder
1 t each ground coriander and ground cumin; thyme leaves and oregano leaves; and dry basil
Shredded Cheddar Cheese
Sour cream
Sliced green onions (including tops)
(Olives, bacon, avocado)
Steps
Crumble beef into a 5-6 quart kettle over medium heat; cook stirring to break up, until browned.
Add onion and cook until soft.
Stir in tomatoes (break up with a spoon) and their liquid, tomato puree, beans, Worcestershire, bitters, beer, garlic, bouillon cube, red pepper, bay, chili powder, coriander, cumin, thyme, oregano, basil.
Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick and flavors are well blended (about 2 hours).
Skim and discard fat and remove bay leaves.
RU
Lentil Soup
Ingredients
1 1/2 Tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups less salt chicken broth
1 cup dried lentils
½ cup chopped carrots
2 bay leaves
3 cups chopped Swiss chard, collared greens, or spinach
1 ½ cups chopped baking potato
1 cup chopped smoked ham
1 (14.5 oz) can diced tomatoes, drained
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp black pepper
3 tablespoons chopped fresh parsley
Steps
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes. Add broth, lentils, carrot and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add Swiss chard, potato, and ham; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle with parsley.
1 1/2 Tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups less salt chicken broth
1 cup dried lentils
½ cup chopped carrots
2 bay leaves
3 cups chopped Swiss chard, collared greens, or spinach
1 ½ cups chopped baking potato
1 cup chopped smoked ham
1 (14.5 oz) can diced tomatoes, drained
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp black pepper
3 tablespoons chopped fresh parsley
Steps
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes. Add broth, lentils, carrot and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add Swiss chard, potato, and ham; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle with parsley.
Artichoke Soup
Ingredients
Hearts from 5 large artichokes
7 Tbsp butter
1 medium size leek, white-and-light green part, sliced and rinsed
6 garlic cloves, chopped
1/2 cup chopped shallots (or yellow onion, if shallots aren't available)
8 oz of Yukon Gold potatoes, peeled and diced
12 cups of vegetable or chicken stock
1/2 bay leaf
2 sprigs thyme
4 sprigs of parsley
1/4 teaspoon cracked black peppercorns
1/2 cup of cream
Salt to taste
Steps
1. Prepare the artichoke hearts. Cut the artichokes lengthwise into quarters. With a small knife, remove the thistly choke part and discard. Cut away the leaves from the artichoke heart and reserve for steaming and eating later if desired (why waste perfectly good artichoke leaves?). Cut or peel away the tough outside skin of the stems and discard. When I made this dish I left an inch to two inches of stem with each of the hearts with no problem. Slice the hearts or chop to a quarter inch thickness.
2. In a large pot, melt half of the butter and cook the artichoke hearts, leek, garlic, and shallots on medium heat until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley, and peppercorns in cheesecloth and add to the pot. Increase heat to bring to a simmer, then lower heat and continue to simmer uncovered, 1 hour.
3. Remove and discard the herbs. Purée the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt (I found none was needed) and serve.
The foggy coastline of Northern California is artichoke country. Like finding small hole-in-the-walls that serve clam chowder in New England, here one can sometimes find local diners that sell delicious artichoke soup. I first developed a taste for artichoke soup on frequent trips to Pescadero Beach during college. So when I found this recipe in the New York Times, I couldn't resist. The recipe serves 8. When I prepared it I cut it in half and it worked fine. The soup is wonderfully rich, smooth, and creamy.
Adapted from recipe in New York Times.
www.simplyrecipes.com
Scalloped Potatoes
Ingredients
3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper
Steps
1. Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
2. Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.
3. Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.
4. Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
5. Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed. Serves 8.
For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.
Adapted from Kitchen Sense, James Beard and Joy of Cooking
www.simplyrecipes.com
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