1 cup brown basmati rice
1 - 2 cups chopped onion*
1- 3 cloves minced garlic*
1/2 to 1 tsp crushed ginger*
2 - 3 tablespoons Oil, preferably coconut
2 - 3 tablespoons curry paste (madras or other)
1/4 to 1/2 cup (or more) shredded or desiccated coconut (unsweetened)
2 cups water (or broth) (!.5 cups in pressure cooker)
Salt to taste
Heat oil in pan, add onion and saute until soft or carmelizing.
Add garlic and ginger, saute another minute.
Add curry paste and rice and saute 1-2 minutes.
Add liquid and coconut and cook by preferred method (rice cooker, microwave or in loaf pan in oven)
For Instant pot, 20 minutes on high and release for about ten minutes should do it.
The onion, garlic and ginger area all optional, but really make it taste much better.
Sunday, January 31, 2010
Bombay Potatoes
Potatoes
Curry paste (mild, madras or byrani are good)
Chopped onion
Oil
Parboil potatoes, then cut into large chunks.
Saute onions in oil briefly, then add curry paste and potatoes.
Stir and cook over medium heat, like home fries.
Curry paste (mild, madras or byrani are good)
Chopped onion
Oil
Parboil potatoes, then cut into large chunks.
Saute onions in oil briefly, then add curry paste and potatoes.
Stir and cook over medium heat, like home fries.
Chicken Tikka Masala
Ingredients
1 lb Boneless chicken (1/2 kg approx, cut into cubes)
4 tsp Store bought tikka masala paste
2 large Onions, chopped fine.
2 cans diced tomatoes
2 T Oil (more if needed to saute onions)
Ciantro leaves (for garnishing)
Instructions
Saute onions in oil until soft. Add tikka paste and the chicken and saute briefly.
Add tomatoes and simmer 20 -30 minutes.
Serve with rice or naan.
1 lb Boneless chicken (1/2 kg approx, cut into cubes)
4 tsp Store bought tikka masala paste
2 large Onions, chopped fine.
2 cans diced tomatoes
2 T Oil (more if needed to saute onions)
Ciantro leaves (for garnishing)
Instructions
Saute onions in oil until soft. Add tikka paste and the chicken and saute briefly.
Add tomatoes and simmer 20 -30 minutes.
Serve with rice or naan.
Butterballs (from The Silver Palate Cookbook)
1 Stick butter, room temp
3 T. honey (64 g)
1 Cup flour(120 g)
1/2 t. salt
1 T. vanilla extract
1 Cup pecans, chopped somewhat fine
3/4 Cup confectioners sugar (94 g)
Preheat oven to 300 300 300! degrees, grease cookie sheets.
Cream butter, beat in honey. Gradually mix in flour and salt, then vanilla...add pecans. Wrap dough in plastic wrap and chill for at least one hour.
Form balls by hand, the size of a quarter. Place 2" apart on prepared cookie sheet. Bake 30 minutes.
Remove from oven, as soon as cool to the touch, roll in conf. sugar. Cool completely and roll in conf. sugar again.
3 T. honey (64 g)
1 Cup flour(120 g)
1/2 t. salt
1 T. vanilla extract
1 Cup pecans, chopped somewhat fine
3/4 Cup confectioners sugar (94 g)
Preheat oven to 300 300 300! degrees, grease cookie sheets.
Cream butter, beat in honey. Gradually mix in flour and salt, then vanilla...add pecans. Wrap dough in plastic wrap and chill for at least one hour.
Form balls by hand, the size of a quarter. Place 2" apart on prepared cookie sheet. Bake 30 minutes.
Remove from oven, as soon as cool to the touch, roll in conf. sugar. Cool completely and roll in conf. sugar again.
Toffee Bars (Silver Palate)
½ pound (2 sticks) sweet butter
1 cup light brown sugar (200 g)
1 egg yolk
2 cups unbleached all-purpose flour(240 g)
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
1 cup shelled walnuts or pecans, coarsely chopped
Preheat oven to 350°F. Grease a 9 x 12 inch baking pan.
Cream butter and sugar. Add egg yolk; beat well.
Sift in flour, mixing well, then stir in vanilla. Spread batter in the prepared pan. Bake for 25 minutes.
Cover cake layer with chocolate chips and return to oven for 3 to 4 minutes.
Remove pan from oven and spread melted chocolate evenly. Sprinkle with nuts. Cool completely in pan before cutting.
About 30 bars.
1 cup light brown sugar (200 g)
1 egg yolk
2 cups unbleached all-purpose flour(240 g)
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
1 cup shelled walnuts or pecans, coarsely chopped
Preheat oven to 350°F. Grease a 9 x 12 inch baking pan.
Cream butter and sugar. Add egg yolk; beat well.
Sift in flour, mixing well, then stir in vanilla. Spread batter in the prepared pan. Bake for 25 minutes.
Cover cake layer with chocolate chips and return to oven for 3 to 4 minutes.
Remove pan from oven and spread melted chocolate evenly. Sprinkle with nuts. Cool completely in pan before cutting.
About 30 bars.
Meredith's Chicken
[I found this handwritten note from Meredith with her chicken recipe.]
You need Montréal steak seasoning, garlic powder, lemon pepper, seasoning salt, and Cajun seasoning.
(Besides chicken breast.)
Cook breasts on stove, medium
Season with above.
Don't skimp on anything.
(You may skimp on garlic powder if you want) (add it)
I don't know how old she was when she did this...
You need Montréal steak seasoning, garlic powder, lemon pepper, seasoning salt, and Cajun seasoning.
(Besides chicken breast.)
Cook breasts on stove, medium
Season with above.
Don't skimp on anything.
(You may skimp on garlic powder if you want) (add it)
I don't know how old she was when she did this...
Chicken Liver Pate (Silver Palate)
Ingredients:
6 Tbsp. unsalted butter
1/2 cup finely minced yellow onion
2 garlic cloves, chopped
1 tsp. dried thyme
1/2 cup celery tops
10 black peppercorns
2 bay leaves
6 cups water
1 lb. chicken livers
2 Tbsp. cognac (can substitute brandy)
1/2 tsp. salt
1/2 tsp. ground allspice
5 tsp. water-packed green peppercorns, drained
1/4 cup heavy cream
Method:
Melt butter in a small skillet. Add onions, garlic and thyme. Cover and cook over medium-low heat for 25 minutes.
Meanwhile, place celery tops, black peppercorns, bay leaves and water in a medium-large saucepan. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
Add chicken livers to water mixture in saucepan and simmer for 10 more minutes.
Liver should be slightly pink inside when done.
Drain chicken livers, discarding water and other ingredients in saucepan.
Place livers in a food processor with butter and onion mixture. Pulse several times to chop the liver. Add cognac, salt, allspice, and 4 tsp. green peppercorns. Process until smooth.
Add cream to liver mixture in food processor; process until smooth. Transfer to a bowl; stir in remaining teaspoon of green peppercorns.
Transfer pate into one 2-cup terrine (or two 1-cup crocks). Cover and refrigerate 4 hours. Let stand 30 minutes before serving.
From the Silver Palate Cookbook (1982)
6 Tbsp. unsalted butter
1/2 cup finely minced yellow onion
2 garlic cloves, chopped
1 tsp. dried thyme
1/2 cup celery tops
10 black peppercorns
2 bay leaves
6 cups water
1 lb. chicken livers
2 Tbsp. cognac (can substitute brandy)
1/2 tsp. salt
1/2 tsp. ground allspice
5 tsp. water-packed green peppercorns, drained
1/4 cup heavy cream
Method:
Melt butter in a small skillet. Add onions, garlic and thyme. Cover and cook over medium-low heat for 25 minutes.
Meanwhile, place celery tops, black peppercorns, bay leaves and water in a medium-large saucepan. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
Add chicken livers to water mixture in saucepan and simmer for 10 more minutes.
Liver should be slightly pink inside when done.
Drain chicken livers, discarding water and other ingredients in saucepan.
Place livers in a food processor with butter and onion mixture. Pulse several times to chop the liver. Add cognac, salt, allspice, and 4 tsp. green peppercorns. Process until smooth.
Add cream to liver mixture in food processor; process until smooth. Transfer to a bowl; stir in remaining teaspoon of green peppercorns.
Transfer pate into one 2-cup terrine (or two 1-cup crocks). Cover and refrigerate 4 hours. Let stand 30 minutes before serving.
From the Silver Palate Cookbook (1982)
Peanut Butter Cream Cheese Pie
Pecan Crust:
1 1/2 cups toasted and finely chopped pecans
1/2 cup sugar
1/4 cup melted butter
1/4 teaspoon cinnamon
Mix and press into 9 in. pan.
Freeze or chill.
Filling:
1/2 cup whipping cream
1/8 cup powdered sugar
1 c. powdered sugar
1 tbsp. vanilla
2 tbsp. melted butter
8 oz. cream cheese softened
1 c. peanut butter
Beat Cream and 1/8 Cup Sugar until Stiff.
Put aside HALF of the whipped cream to use as topping.
Beat remaining 1 c. sugar, vanilla, cream cheese, peanut butter, and butter in another large bowl until fluffy. Fold in half of whipped cream and spoon into crust.
Refrigerate two hours.
Optional: Spread with fudge topping of your choice. Or shave chocolate over top. Or cocoa powder. Refrigerate another hour to chill fudge if using.
Top with second half of whipped cream and serve!
1 1/2 cups toasted and finely chopped pecans
1/2 cup sugar
1/4 cup melted butter
1/4 teaspoon cinnamon
Mix and press into 9 in. pan.
Freeze or chill.
Filling:
1/2 cup whipping cream
1/8 cup powdered sugar
1 c. powdered sugar
1 tbsp. vanilla
2 tbsp. melted butter
8 oz. cream cheese softened
1 c. peanut butter
Beat Cream and 1/8 Cup Sugar until Stiff.
Put aside HALF of the whipped cream to use as topping.
Beat remaining 1 c. sugar, vanilla, cream cheese, peanut butter, and butter in another large bowl until fluffy. Fold in half of whipped cream and spoon into crust.
Refrigerate two hours.
Optional: Spread with fudge topping of your choice. Or shave chocolate over top. Or cocoa powder. Refrigerate another hour to chill fudge if using.
Top with second half of whipped cream and serve!
Pommes Anna (Martha Stewart)
Ingredients
2 3/4 pounds russet potatoes (about 6), peeled
6 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper
Directions
Preheat oven to 450 degrees. Using a mandoline, slice potatoes, 1/4 inch thick, or thinner. (Do not place potatoes in water at this point; the starch is needed to bind the layers.)
Brush bottom of a 10-inch cast-iron skillet or a 9 1/2-inch deep-dish pie plate with 1 1/2 tablespoons melted butter. Starting in center of pan, arrange potato slices in a circular pattern, overlapping the edges. Evenly brush with 1 1/2 tablespoons butter; season with salt and pepper. Repeat with remaining potatoes and butter, creating 2 more layers. Finish with a final layer of butter, salt, and pepper. When arranging potatoes, be sure to fill in all the spaces.
Place over medium-high heat until the edges of the potatoes begin to brown, 3 to 4 minutes. If you are not using a cast-iron skillet, this step is not necessary.
Place in oven, and bake until potatoes are fork tender, 45 to 55 minutes for the cast-iron skillet and 1 to 1 1/2 hours for the pie plate. Remove from oven, and let rest 5 to 10 minutes. Using a small spatula, separate potato edges from sides of pan. Shake pan and slide a spatula along bottom to loosen potatoes. Carefully invert onto a flat serving platter. Slice and serve.
2 3/4 pounds russet potatoes (about 6), peeled
6 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper
Directions
Preheat oven to 450 degrees. Using a mandoline, slice potatoes, 1/4 inch thick, or thinner. (Do not place potatoes in water at this point; the starch is needed to bind the layers.)
Brush bottom of a 10-inch cast-iron skillet or a 9 1/2-inch deep-dish pie plate with 1 1/2 tablespoons melted butter. Starting in center of pan, arrange potato slices in a circular pattern, overlapping the edges. Evenly brush with 1 1/2 tablespoons butter; season with salt and pepper. Repeat with remaining potatoes and butter, creating 2 more layers. Finish with a final layer of butter, salt, and pepper. When arranging potatoes, be sure to fill in all the spaces.
Place over medium-high heat until the edges of the potatoes begin to brown, 3 to 4 minutes. If you are not using a cast-iron skillet, this step is not necessary.
Place in oven, and bake until potatoes are fork tender, 45 to 55 minutes for the cast-iron skillet and 1 to 1 1/2 hours for the pie plate. Remove from oven, and let rest 5 to 10 minutes. Using a small spatula, separate potato edges from sides of pan. Shake pan and slide a spatula along bottom to loosen potatoes. Carefully invert onto a flat serving platter. Slice and serve.
Vegetable Pilaf
Recipe taking from little recipe booklet for Ashoka curry pastes.
2 teaspoons Biryani paste
500 g diced assorted vegetables: cauliflower, carrots, beans, peas, potatoes, whatever.
150 g chopped onion
300 g less money race
200 g sugar
10 g fresh mint
10 g fresh coriander
50 mL oil
Boil the rice and set aside. Heat oil in saucepan, add onions, biryani paste and sauté. Add vegetables and stir fry for two minutes. Add beaten natural yogurt and 50 mL water and bring to boil.
Simmer until vegetables are cooked and the sauce is fairly thick. Sprinkle with the mint and coriander leaves.
Add the boiled rice and gently mix together.
2 teaspoons Biryani paste
500 g diced assorted vegetables: cauliflower, carrots, beans, peas, potatoes, whatever.
150 g chopped onion
300 g less money race
200 g sugar
10 g fresh mint
10 g fresh coriander
50 mL oil
Boil the rice and set aside. Heat oil in saucepan, add onions, biryani paste and sauté. Add vegetables and stir fry for two minutes. Add beaten natural yogurt and 50 mL water and bring to boil.
Simmer until vegetables are cooked and the sauce is fairly thick. Sprinkle with the mint and coriander leaves.
Add the boiled rice and gently mix together.
Sausage Bread
(from Better Homes and Gardens All-Time Favorite Bread Recipes, Courtesy of Uncle Bob's Recipe Book)
1/2 pound bulk sausage
3 1/2 cups all-purpose flour
one package active dry east
1/4 cups warm water
1/2 teaspoon salt
There are actually lots of instructions for this. But it looks like it could all be tossed into a bread maker fairly easily and so I will try that and update this entry sometime soon.
1/2 pound bulk sausage
3 1/2 cups all-purpose flour
one package active dry east
1/4 cups warm water
1/2 teaspoon salt
There are actually lots of instructions for this. But it looks like it could all be tossed into a bread maker fairly easily and so I will try that and update this entry sometime soon.
Butterscotch Brownies (Grandma Hughes)
(To double for 9 x 13 inch pan)
1/2 cup butter (1 cup)
2 eggs (4 eggs)
7/8 cup flour (1 3/4 cups)
3/8 teaspoons salt (3/4 tsp)
1 cup walnuts (2 cups walnuts)
1/2 teaspoon vanilla (1 tsp vanilla)
1/4 teaspoon baking powder (1/2 tsp)
Cream butter and sugar and blend thoroughly. Beat in eggs and vanilla. Sift together flour baking soda and salt. Stir into butter mixture and fold in walnuts. Spread batter into greased 11 x 7" or 8 inch square pan. Bake at 350° for 25 minutes.
Ice with never fail icing.
Never Fail Icing:
2 cups brown sugar
1 cup granulated sugar
2 tablespoons butter
2/3 cup cream
2 tablespoons light Cairo
Cooked ingredients to soft ball stage. Cool to lukewarm. Beat until spreadable. If frosting gets too thick thin with cream or milk.
Quiche Lorraine
This is James Beard recipe from "The Cartoonist's Cook Book."
1/2 pound bacon: cook, drain, and crumble
In a skillet, heat 1 tablespoon butter, 1/2 cup finely chopped onion and sauté.
Grate 1/2 pound Swiss cheese.
Mix: three slightly beaten eggs, 1 1/2 cups light cream, and 1 teaspoon salt. Then add nutmeg, cayenne pepper, or black pepper to taste.
1/2 pound bacon: cook, drain, and crumble
In a skillet, heat 1 tablespoon butter, 1/2 cup finely chopped onion and sauté.
Grate 1/2 pound Swiss cheese.
Mix: three slightly beaten eggs, 1 1/2 cups light cream, and 1 teaspoon salt. Then add nutmeg, cayenne pepper, or black pepper to taste.
(We used 4 eggs and it was very good)
Add in bacon and cheese.
Pour into pie crust. (We used a 9 inch round cake pan, and sprayed it with baker's secret and the quiche just plopped right out!)
Bake 10 minutes at 450 on lowest rack of oven, then lower to 325 for about 20 minutes.
Add in bacon and cheese.
Pour into pie crust. (We used a 9 inch round cake pan, and sprayed it with baker's secret and the quiche just plopped right out!)
Bake 10 minutes at 450 on lowest rack of oven, then lower to 325 for about 20 minutes.
Chocolate/tobacco cookies
Bring to a boil:
1/2 cup milk
1/2 cup butter
2 cups sugar
Take off heat and add:
3 cups oats
1 cup coconut
5 tablespoons cocoa
1 teaspoon vanilla.
You can add 1/2 to 1 cup peanut butter as well.
1/2 cup milk
1/2 cup butter
2 cups sugar
Take off heat and add:
3 cups oats
1 cup coconut
5 tablespoons cocoa
1 teaspoon vanilla.
You can add 1/2 to 1 cup peanut butter as well.
1/2 cup = 135g
3/4 cup = 180 g
1 cup = 270 g
Drop by teaspoons onto greased cookie sheet or wax paper.
Drop by teaspoons onto greased cookie sheet or wax paper.
Grandma Lucille's homemade Gnocchi
4 cups instant mashed potatoes (3 cups prepared)
3 to 4 cups flour
2 egg yolks
turn hot potatoes onto board. Work in flour and eggs with hands. Roll into ropes as thick as Thumbs. Cut into 1 inch pieces and press with floured fork tines. Drop into boiling salted water to cook.
3 to 4 cups flour
2 egg yolks
turn hot potatoes onto board. Work in flour and eggs with hands. Roll into ropes as thick as Thumbs. Cut into 1 inch pieces and press with floured fork tines. Drop into boiling salted water to cook.
Quick Cream Cheese Dips
Cream Cheese
Place in blender and add
Roasted Peppers and/or
Marinated Artichokes and/or
Sun Dried Tomatoes (you mighht want to process these first and then add the cream cheese) and/or
Dry Seasoning Mix
Process or blend and chill in fridge a little while before serving.
Place in blender and add
Roasted Peppers and/or
Marinated Artichokes and/or
Sun Dried Tomatoes (you mighht want to process these first and then add the cream cheese) and/or
Dry Seasoning Mix
Process or blend and chill in fridge a little while before serving.
Hummus bi Tahini
Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed, more or less to taste
1/2 teaspoon salt
1 teaspoon cumin, more or less to taste
2 tablespoons olive oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed, more or less to taste
1/2 teaspoon salt
1 teaspoon cumin, more or less to taste
2 tablespoons olive oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Steak au Poivre (James Beard)
Recipe by the late James Beard
For: Omaha Steaks Strip Sirloins
Ingredients:
2 Boneless Strip Sirloins or filets, thawed
1 Tbsp. coarsely ground pepper
Oil
1/3 cup Armagnac, Cognac or Burbon, warmed
Cream or half and half or butter or some combination
The pepper for steak au poivre must be crushed in a mortar, cracked with a rolling pin or whirled in a blender to make rather course pieces. Do not be afraid to use a generous amount. Freshly crushed pepper is not hot.
Procedures:
About 30 minutes before cooking, press the crushed peppercorns into both sides of the steaks, using the heel of your hand. Gauge about ½ Tbsp per steak.
In a heavy skillet, heat 1 tsp. oil.
Sear steaks on both sides very quickly over high heat.
Reduce heat and cook to desired doneness.
Quickly flame steaks with the warm liquor.
Remove steaks to a hot platter, rinse pan with 1 tsp. of the same liquor.
Blend in cream or butter into sauce and thicken a bit.
Serve and pour over steaks.
For: Omaha Steaks Strip Sirloins
Ingredients:
2 Boneless Strip Sirloins or filets, thawed
1 Tbsp. coarsely ground pepper
Oil
1/3 cup Armagnac, Cognac or Burbon, warmed
Cream or half and half or butter or some combination
The pepper for steak au poivre must be crushed in a mortar, cracked with a rolling pin or whirled in a blender to make rather course pieces. Do not be afraid to use a generous amount. Freshly crushed pepper is not hot.
Procedures:
About 30 minutes before cooking, press the crushed peppercorns into both sides of the steaks, using the heel of your hand. Gauge about ½ Tbsp per steak.
In a heavy skillet, heat 1 tsp. oil.
Sear steaks on both sides very quickly over high heat.
Reduce heat and cook to desired doneness.
Quickly flame steaks with the warm liquor.
Remove steaks to a hot platter, rinse pan with 1 tsp. of the same liquor.
Blend in cream or butter into sauce and thicken a bit.
Serve and pour over steaks.
Kelly's Asian Chicken (Gilroy Award Winner)
Ingredients
3 1/2 lb Frying chicken cut (Pick of the Chix works well)
3/4 c Distilled white vinegar
1 Garlic bulb, peeled
2 sm Red peppers, dried
1/4 c Soy sauce
3 tb Peanut oil
3 tb Honey
Preparation
Heat the oil in a large, heavy skillet and brown chicken on all sides (5-10 minutes). Use medium-high heat. Add garlic and peppers about 1 minute before the end of the browning process. Add the remaining ingredients and cook over medium heat until chicken is done and sauce has reduced somewhat. This takes about 10 minutes. If you are cooking white and dark meat together, remove the white meat first or it will dry out. Watch that sauce does not burn or boil away. Serve with rice, Chinese noodles or pasta.
NOTES: * Chicken with garlic and hot peppers
Another winner from "The Garlic Lovers Cookbook." Dont let the amount of garlic scare you. * When you look in the skillet to see how everything is going and to get a whiff of the lovely aroma, do not take a big whiff. The vinegar will knock you out! * This recipe won first place at a recent Garlic Cook-off at the Gilroy Garlic Festival. : Difficulty: easy. : Time: preparation: 5 minutes, cooking: 20 minutes. :
3 1/2 lb Frying chicken cut (Pick of the Chix works well)
3/4 c Distilled white vinegar
1 Garlic bulb, peeled
2 sm Red peppers, dried
1/4 c Soy sauce
3 tb Peanut oil
3 tb Honey
Preparation
Heat the oil in a large, heavy skillet and brown chicken on all sides (5-10 minutes). Use medium-high heat. Add garlic and peppers about 1 minute before the end of the browning process. Add the remaining ingredients and cook over medium heat until chicken is done and sauce has reduced somewhat. This takes about 10 minutes. If you are cooking white and dark meat together, remove the white meat first or it will dry out. Watch that sauce does not burn or boil away. Serve with rice, Chinese noodles or pasta.
NOTES: * Chicken with garlic and hot peppers
Another winner from "The Garlic Lovers Cookbook." Dont let the amount of garlic scare you. * When you look in the skillet to see how everything is going and to get a whiff of the lovely aroma, do not take a big whiff. The vinegar will knock you out! * This recipe won first place at a recent Garlic Cook-off at the Gilroy Garlic Festival. : Difficulty: easy. : Time: preparation: 5 minutes, cooking: 20 minutes. :
Thai Basil Fried Rice with Chicken
Ingredients
3 tablespoons oyster sauce*
2 5 tablespoons fish sauce
1 teaspoon white sugar
1/2 cup peanut oil for frying
4 cups cooked jasmine rice, chilled
6 large cloves garlic clove, crushed
2 serrano peppers, crushed
1 pound boneless, skinless chicken breast, cut into thin strips
1 red pepper, seeded and thinly sliced
1 onion, thinly sliced
2 cups sweet Thai basil
1 cucumber, sliced (optional)
1/2 cup cilantro sprigs (optional)
Directions
You can always do this without the chicken.
Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.
*Oyster sauce added bad smell, but not much additional flavor. Maybe I had a bad bottle?
1 teaspoon white sugar
1/2 cup peanut oil for frying
4 cups cooked jasmine rice, chilled
6 large cloves garlic clove, crushed
2 serrano peppers, crushed
1 pound boneless, skinless chicken breast, cut into thin strips
1 red pepper, seeded and thinly sliced
1 onion, thinly sliced
2 cups sweet Thai basil
1 cucumber, sliced (optional)
1/2 cup cilantro sprigs (optional)
Directions
You can always do this without the chicken.
Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.
*Oyster sauce added bad smell, but not much additional flavor. Maybe I had a bad bottle?
Blackened Fish
Paul Prudhomme's Blackened Redfish
1 teaspoons salt (he calls for 3, I use 1 tsp)
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 teaspoons paprika
8 skinless, boneless fillets of fish, preferably redfish, pompano or tilefish, about 1/4 pound each (see note)
1/2 cup melted butter
1. Combine the salt, red pepper, white pepper, black pepper, thyme, basil, oregano and paprika in a small bowl.
2. Dip the fish pieces on both sides in butter. Sprinkle on both sides with the seasoned mixture.
3. Heat a black iron skillet over high heat about five minutes or longer until it is beyond the smoking stage and starts to lighten in color on the bottom.
4. Add two or more fish pieces and pour about a teaspoon of butter on top of each piece. The butter may flame up. Cook over high heat about a minute and a half. Turn the fish and pour another teaspoon of butter over each piece.
Cook about a minute and a half. Serve immediately. Continue until all the fillets are cooked.
YIELD 4 servings
I make the seasoning mix in large quantities and store it in the fridge.
Ratio is
4 salt (or less)
2 cayenne pepper
2 white pepper
2 garlic powder
2 onion powder
1 black pepper
1 dried thyme
1 dried basil
1 dried oregano
8 paprika
NOTE: Redfish and pompano are ideal for this dish. If tilefish is used, you
have to split the fillets in half. Place the fillet on a flat surface, hold
the knife parallel to the surface and split in half through the center from
one end to the other. The weight of the fish may vary from a pound to a
pound and a half, depending on your skillet, but they must not be more than
about an inch and a half thick.
1 teaspoons salt (he calls for 3, I use 1 tsp)
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 teaspoons paprika
8 skinless, boneless fillets of fish, preferably redfish, pompano or tilefish, about 1/4 pound each (see note)
1/2 cup melted butter
1. Combine the salt, red pepper, white pepper, black pepper, thyme, basil, oregano and paprika in a small bowl.
2. Dip the fish pieces on both sides in butter. Sprinkle on both sides with the seasoned mixture.
3. Heat a black iron skillet over high heat about five minutes or longer until it is beyond the smoking stage and starts to lighten in color on the bottom.
4. Add two or more fish pieces and pour about a teaspoon of butter on top of each piece. The butter may flame up. Cook over high heat about a minute and a half. Turn the fish and pour another teaspoon of butter over each piece.
Cook about a minute and a half. Serve immediately. Continue until all the fillets are cooked.
YIELD 4 servings
I make the seasoning mix in large quantities and store it in the fridge.
Ratio is
4 salt (or less)
2 cayenne pepper
2 white pepper
2 garlic powder
2 onion powder
1 black pepper
1 dried thyme
1 dried basil
1 dried oregano
8 paprika
NOTE: Redfish and pompano are ideal for this dish. If tilefish is used, you
have to split the fillets in half. Place the fillet on a flat surface, hold
the knife parallel to the surface and split in half through the center from
one end to the other. The weight of the fish may vary from a pound to a
pound and a half, depending on your skillet, but they must not be more than
about an inch and a half thick.
Basic Vinaigrette
Basic Vinaigrette
Yield About 3/4 cup
Time 5 minutes
Mark Bittman
Ingredients
1/2 cup extra virgin olive oil
3 tablespoons or more good vinegar -- wine, sherry, rice, balsamic, etc.
Salt and freshly ground black pepper to taste
1 heaping teaspoon Dijon mustard
1 large shallot (about 1 ounce), peeled and cut into chunks
Method
1. Combine all ingredients but the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time, until the balance tastes right.
2. Add the shallot, and turn the machine on and off a few times until the shallot is minced within the dressing. Taste, adjust seasoning and serve. This is best made fresh but will keep a few days refrigerated; bring back to room temperature and whisk briefly before using.
Summary
Vary this however you like: with herbs, with garlic (roasted is very nice), with a tiny bit of soy sauce and sesame oil, with lemon juice in place of the vinegar, with hazelnut oil, with spices . . . you name it, in moderation it will work. You can also just beat the ingredients in a bowl with a fork, or shake them in a jar; it won't be as creamy, but it will still taste delicious.
Source: The New York Times
You can obviously do this without the shallot, usng an onion or red onion or garlic or nothing. You can add whatever spices or spice blend you have handy (Mrs. Dash).
Yield About 3/4 cup
Time 5 minutes
Mark Bittman
Ingredients
1/2 cup extra virgin olive oil
3 tablespoons or more good vinegar -- wine, sherry, rice, balsamic, etc.
Salt and freshly ground black pepper to taste
1 heaping teaspoon Dijon mustard
1 large shallot (about 1 ounce), peeled and cut into chunks
Method
1. Combine all ingredients but the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time, until the balance tastes right.
2. Add the shallot, and turn the machine on and off a few times until the shallot is minced within the dressing. Taste, adjust seasoning and serve. This is best made fresh but will keep a few days refrigerated; bring back to room temperature and whisk briefly before using.
Summary
Vary this however you like: with herbs, with garlic (roasted is very nice), with a tiny bit of soy sauce and sesame oil, with lemon juice in place of the vinegar, with hazelnut oil, with spices . . . you name it, in moderation it will work. You can also just beat the ingredients in a bowl with a fork, or shake them in a jar; it won't be as creamy, but it will still taste delicious.
Source: The New York Times
You can obviously do this without the shallot, usng an onion or red onion or garlic or nothing. You can add whatever spices or spice blend you have handy (Mrs. Dash).
Spaghetti Carbonara
(Bittman)
Serves 4
2 tablespoons extra virgin olive oil
1/2 cup minced bacon
1 pound linguini/spaghetti
1/2 cup grated Parmesan cheese
3 eggs
Bring a large pot of water to a boil and add salt. In a small saucepan, combine the oil and the bacon and turn the heat to medium. Cook until the bacon is nicely browned about 10 minutes. Turn off the heat.
Cook the pasta in the boiling water until tender, per package directions. Reserve about a cup of the pasta water before draining.
In a warmed large bowl (I just sat mine by the pasta pot) beat 3 eggs. Add the Parmesan cheese and the bacon and it's juices. Toss the still hot, drained pasta and toss with the egg mixture. Add a little of the reserved cooking water if the pasta seems too dry.
Serve with freshly ground black pepper and a little extra Parmesan cheese.
Serves 4
2 tablespoons extra virgin olive oil
1/2 cup minced bacon
1 pound linguini/spaghetti
1/2 cup grated Parmesan cheese
3 eggs
Bring a large pot of water to a boil and add salt. In a small saucepan, combine the oil and the bacon and turn the heat to medium. Cook until the bacon is nicely browned about 10 minutes. Turn off the heat.
Cook the pasta in the boiling water until tender, per package directions. Reserve about a cup of the pasta water before draining.
In a warmed large bowl (I just sat mine by the pasta pot) beat 3 eggs. Add the Parmesan cheese and the bacon and it's juices. Toss the still hot, drained pasta and toss with the egg mixture. Add a little of the reserved cooking water if the pasta seems too dry.
Serve with freshly ground black pepper and a little extra Parmesan cheese.
Pan Roasted Salmon (Bittman)
25 minutes
Roasting pan or baking dish that just holds the fish
475-degree oven
1 pound salmon filet, skin left on
2 T. butter
Salt and pepper
A small handful chopped parsley
1) Heat the oven to 475 degrees.
2) When the oven's up to speed, melt the butter in the roasting pan (you can do this in the oven while it's heating up).
3) Rinse and pat the salmon dry with paper towels. Lay the filet in the pan, skin up, and bake for 5 minutes. Then turn the fish and bake another 5 minutes, or until the fish is done.*
4) While the fish cooks, chop a small handful of parsley. To serve, put the filet on a serving platter, sprinkle with salt, pepper, and parsley, and pour the melted butter over the fish. If you're fast, the parsley will sizzle a bit from the hot butter.
*Done—Timing will vary depending on how thick the filet is, but make sure your oven is 475 degrees before putting the fish in.
Now ultimately, the only way to tell when fish is done is to get in there and look. Press on the fish, if it flakes apart, it's definitely done. But if it doesn't quite fall apart, look between the flakes at the thickest point. A thin streak of raw at this point is perfect--the fish will continue to cook itself.
With salmon, "done" is really a matter of taste. If the fish is really fresh, medium-rare can be delicious. But if you have any doubts about a fish's absolute freshness (supermarket fish counters), be conservative and cook the fish until it's done, that is, until you see the hairline of raw in the middle.
Roasting pan or baking dish that just holds the fish
475-degree oven
1 pound salmon filet, skin left on
2 T. butter
Salt and pepper
A small handful chopped parsley
1) Heat the oven to 475 degrees.
2) When the oven's up to speed, melt the butter in the roasting pan (you can do this in the oven while it's heating up).
3) Rinse and pat the salmon dry with paper towels. Lay the filet in the pan, skin up, and bake for 5 minutes. Then turn the fish and bake another 5 minutes, or until the fish is done.*
4) While the fish cooks, chop a small handful of parsley. To serve, put the filet on a serving platter, sprinkle with salt, pepper, and parsley, and pour the melted butter over the fish. If you're fast, the parsley will sizzle a bit from the hot butter.
*Done—Timing will vary depending on how thick the filet is, but make sure your oven is 475 degrees before putting the fish in.
Now ultimately, the only way to tell when fish is done is to get in there and look. Press on the fish, if it flakes apart, it's definitely done. But if it doesn't quite fall apart, look between the flakes at the thickest point. A thin streak of raw at this point is perfect--the fish will continue to cook itself.
With salmon, "done" is really a matter of taste. If the fish is really fresh, medium-rare can be delicious. But if you have any doubts about a fish's absolute freshness (supermarket fish counters), be conservative and cook the fish until it's done, that is, until you see the hairline of raw in the middle.
Potato Leek Soup
Olive oil and/or butter
3 leeks
3 medium potatoes
Chicken or Vegetable stock
Salt and pepper
Peel the potatoes and cut into cubes. Wash the leeks very well (be sure to check inside the outer layers for the sand that you will inevitably find there) and slice the whites and the light green parts into thin slices. Saute the leeks and potatoes in olive oil for five minutes, then cover with vegetable broth and cook until potatoes are very tender, about five minutes. Salt and pepper to taste.
You can puree it, and if you like, toss in some cream to make vichyssoises.
3 leeks
3 medium potatoes
Chicken or Vegetable stock
Salt and pepper
Peel the potatoes and cut into cubes. Wash the leeks very well (be sure to check inside the outer layers for the sand that you will inevitably find there) and slice the whites and the light green parts into thin slices. Saute the leeks and potatoes in olive oil for five minutes, then cover with vegetable broth and cook until potatoes are very tender, about five minutes. Salt and pepper to taste.
You can puree it, and if you like, toss in some cream to make vichyssoises.
Saturday, January 30, 2010
Chicken Paprikash
Chicken, either pieces or boneless skinless breasts or thighs or any combination
1/4 c. oil or butter or combination
1 1/2 c. chopped onion (or more)
Salt & pepper to taste
1/4 cup Hungarian paprika
2 c. water
1 1/2 c. sour cream
2 Tblsp flour
Biscuit mix, preferably whole wheat
Water for dumplings per recipe on biscuit mix box
You can throw in some smoked paprika or hungarian hot paprika or some combination to make up your 1/4 cup paprika, but basic paprikash uses just sweet paprika)
Skin chicken and cut into pieces (or use boneless/skinless).
Put oil/butter in large cast iron skillet and saute onions (do not brown).
Add salt, pepper and paprika; mix well.
Add chicken and saute briefly (5 to 10 minutes).
Add water and cover. simmer until chicken tender.
Mix 2 tblsp flour into sour cream. Add some of hot broth back into sour cream mix, stir and then start adding sour cream mixture into paprikash until well blended. Cook a few minutes longer until thicker.
Make dumpling dough and drop onto paprikash in tablespoons.
Cover and cook until dumplings cooked.
Serve.
1/4 c. oil or butter or combination
1 1/2 c. chopped onion (or more)
Salt & pepper to taste
1/4 cup Hungarian paprika
2 c. water
1 1/2 c. sour cream
2 Tblsp flour
Biscuit mix, preferably whole wheat
Water for dumplings per recipe on biscuit mix box
You can throw in some smoked paprika or hungarian hot paprika or some combination to make up your 1/4 cup paprika, but basic paprikash uses just sweet paprika)
Skin chicken and cut into pieces (or use boneless/skinless).
Put oil/butter in large cast iron skillet and saute onions (do not brown).
Add salt, pepper and paprika; mix well.
Add chicken and saute briefly (5 to 10 minutes).
Add water and cover. simmer until chicken tender.
Mix 2 tblsp flour into sour cream. Add some of hot broth back into sour cream mix, stir and then start adding sour cream mixture into paprikash until well blended. Cook a few minutes longer until thicker.
Make dumpling dough and drop onto paprikash in tablespoons.
Cover and cook until dumplings cooked.
Serve.
Lidia's Marinara Sauce
Marinara Sauce
- makes about 1 quart, enough to dress 6 servings of pasta -
The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky and the texture of the finished sauce is fairly loose. Tomato sauce, on the other hand, is a more complex affair, starting with puréed tomatoes and seasoned with onion, carrot, celery, and bay leaf, and left to simmer until thickened and rich in flavor.
Make this sauce with fresh tomatoes only when the juiciest, most flavorful ripe tomatoes are available. (Increase the amount of olive oil a little if you make the sauce with fresh tomatoes.) Otherwise, canned plum tomatoes make a delicious marinara sauce.
Ingredients
1/4 cup extra virgin olive oil
8 garlic cloves, peeled
3 pounds ripe fresh plum tomatoes, peeled and seeded, or one 35 ounce can Italian plum tomatoes (preferably San Marzano), seeded and lightly crushed, with their liquid
Salt
Crushed red pepper
10 fresh basil leaves, torn into small pieces
Procedure
1. Heat the oil in a 2- to 3-quart nonreactive saucepan over medium heat. Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned, about 2 minutes.
2. Carefully slide tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt and crushed red pepper. Lower the heat so sauce is at a lively simmer, and cook, breaking up tomatoes with a whisk or spoon, until sauce is chunky and thick, about 20 minutes.
3. Stir in the basil about 5 minutes before sauce is finished. Taste sauce, and season with salt and red pepper if necessary.
Recipe adapted from Lidia Bastianich's Lidia's Italian-American Kitchen.
- makes about 1 quart, enough to dress 6 servings of pasta -
The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky and the texture of the finished sauce is fairly loose. Tomato sauce, on the other hand, is a more complex affair, starting with puréed tomatoes and seasoned with onion, carrot, celery, and bay leaf, and left to simmer until thickened and rich in flavor.
Make this sauce with fresh tomatoes only when the juiciest, most flavorful ripe tomatoes are available. (Increase the amount of olive oil a little if you make the sauce with fresh tomatoes.) Otherwise, canned plum tomatoes make a delicious marinara sauce.
Ingredients
1/4 cup extra virgin olive oil
8 garlic cloves, peeled
3 pounds ripe fresh plum tomatoes, peeled and seeded, or one 35 ounce can Italian plum tomatoes (preferably San Marzano), seeded and lightly crushed, with their liquid
Salt
Crushed red pepper
10 fresh basil leaves, torn into small pieces
Procedure
1. Heat the oil in a 2- to 3-quart nonreactive saucepan over medium heat. Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned, about 2 minutes.
2. Carefully slide tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt and crushed red pepper. Lower the heat so sauce is at a lively simmer, and cook, breaking up tomatoes with a whisk or spoon, until sauce is chunky and thick, about 20 minutes.
3. Stir in the basil about 5 minutes before sauce is finished. Taste sauce, and season with salt and red pepper if necessary.
Recipe adapted from Lidia Bastianich's Lidia's Italian-American Kitchen.
Mario Batali's Pizza Sauce
Basic Pizza Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer
Lentil Sausage Soup
Ingredients
1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
Spinach Gratin
Ingredients
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Directions
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Directions
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
Giadia's Braised Spinach
Ingredients
1/4 cup extra-virgin olive oil
2 large red onions, sliced
4 garlic cloves, minced
4 large bunches fresh spinach, washed with water still clinging to leaves, stems trimmed and leaves coarsely chopped
2 tablespoons soy sauce
3/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper
Directions
Heat the oil in a very large pot over medium heat. Add the onion and garlic, and saute until tender, about 8 minutes. Add 1/3 of the spinach and saute until it begins to wilt, about 1 to 2 minutes. Continue adding the spinach 1 handful at a time, sauteing just until it begins to wilt before adding more. Add the soy sauce and crushed red pepper. Saute over high heat until spinach wilts. Season the mixture, to taste, with salt and black pepper. Transfer the mixture to a bowl and serve.
1/4 cup extra-virgin olive oil
2 large red onions, sliced
4 garlic cloves, minced
4 large bunches fresh spinach, washed with water still clinging to leaves, stems trimmed and leaves coarsely chopped
2 tablespoons soy sauce
3/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper
Directions
Heat the oil in a very large pot over medium heat. Add the onion and garlic, and saute until tender, about 8 minutes. Add 1/3 of the spinach and saute until it begins to wilt, about 1 to 2 minutes. Continue adding the spinach 1 handful at a time, sauteing just until it begins to wilt before adding more. Add the soy sauce and crushed red pepper. Saute over high heat until spinach wilts. Season the mixture, to taste, with salt and black pepper. Transfer the mixture to a bowl and serve.
Risoto, Basic, Mushroom, or Spinach
Arborio rice
Twice as much chicken broth as rice, boiling, in separate sauce pan.
Onions or shallots, finely chopped
Pine nuts (optional)
Olive Oil or butter or combination
Fresh Mushrooms, any kind, sliced.
Spinach, fresh is better, but frozen and drained OK.
Parmesan or shredded gruyere or both
Saute onions/shallots in oil/butter in large pan/saucier until soft or carmelized even. Add pine nuts if you wish.
Add dry rice and stir until all coated with oil.
Start adding broth about a cup at a time, stirring to keep from sticking to pan.
When nearly all broth incorporated and rice nearly cooked (should be slightly al dente), add mushrooms or spinach and continue adding broth until all cooked.
Add parmesan and/or gruyere.
SERVE IMMEDIATELY OR SOONER!
Twice as much chicken broth as rice, boiling, in separate sauce pan.
Onions or shallots, finely chopped
Pine nuts (optional)
Olive Oil or butter or combination
Fresh Mushrooms, any kind, sliced.
Spinach, fresh is better, but frozen and drained OK.
Parmesan or shredded gruyere or both
Saute onions/shallots in oil/butter in large pan/saucier until soft or carmelized even. Add pine nuts if you wish.
Add dry rice and stir until all coated with oil.
Start adding broth about a cup at a time, stirring to keep from sticking to pan.
When nearly all broth incorporated and rice nearly cooked (should be slightly al dente), add mushrooms or spinach and continue adding broth until all cooked.
Add parmesan and/or gruyere.
SERVE IMMEDIATELY OR SOONER!
Cajun Meat Loaf (Prudhomme)
Serving Size : 6
(Use tomato paste, cream and low carb bread crumbs for low carb recipe.)
-----SEASONING MIX-----
2 Whole bay leaves
1 teaspoon Salt
1 teaspoon Ground cayenne pepper
1 teaspoon Black pepper
1/2 teaspoon White pepper
1/2 teaspoon Ground cumin
1/2 teaspoon Ground nutmeg
-----MAIN INGREDIENTS-----
4 tablespoons Unsalted butter
3/4 1.5 cup Finely chopped onions
1/2 1 cup Green bell peppers -- chopped (poblanos to add some heat)
1/2 1 cup Celery - chopped
1/4 1/2 cup Green onions -- finely chopped
2 teaspoons Minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup Evaporated milk (Alternative cream or half & half)
1/2 cup Catsup (Alternative 3 - 4 oz tomato paste)
1 1/2 pounds Ground beef
1/2 pound Ground pork
2 Eggs -- lightly beaten
1 cup Very fine bread crumbs (low carb bread)
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.
Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer.
Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen"
(Use tomato paste, cream and low carb bread crumbs for low carb recipe.)
-----SEASONING MIX-----
2 Whole bay leaves
1 teaspoon Salt
1 teaspoon Ground cayenne pepper
1 teaspoon Black pepper
1/2 teaspoon Ground cumin
1/2 teaspoon Ground nutmeg
-----MAIN INGREDIENTS-----
4 tablespoons Unsalted butter
2 teaspoons Minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup Evaporated milk (Alternative cream or half & half)
1/2 cup Catsup (Alternative 3 - 4 oz tomato paste)
1 1/2 pounds Ground beef
1/2 pound Ground pork
2 Eggs -- lightly beaten
1 cup Very fine bread crumbs (low carb bread)
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.
Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer.
Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen"
Prudhomme's Chicken Etouffee
I do not fry the chicken as he does, and use boneless breasts. I sometimes slice the breasts into slivers for easier serving at the table.
I just use "Better Than Boullion" chicken soup base instead of his stock recipe.
Flour Coating [I use this seasoning without the flour, skillet fry the chicken and proceed.]
Seasoning Mix
3/4 teaspoon salt
3/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
Roux and Gravy
6 tablespoons flour, using reserved extra flour coating
1 3/4 cups chicken stock, for etouffee
Finish
4-6 tablespoons unsalted butter, divided, to your taste
6 tablespoons very finely chopped green onions
chicken stock, as needed
2 cups hot cooked rice
Directions
1 Chicken Stock for Etouffee: [Make chicken stock with Better than Boullion] Put chicken in water and bring to boil; add vegetables and bay leaf; simmer on low heat for 1-2 hours; replenish water as needed to keep 2 3/4 cups of liquid in the pot; strain and use immediately or refrigerate.
2 Flour Coating: [...or not] Combine all ingredients in a plastic bag.
3 Fried Chicken: Generously rub all the chicken pieces with the seasonings; set aside at room temperature for 30 minutes; heat 1 1/2" oil to 375°F in a cast iron skillet; add chicken to flour coating and shake to coat thoroughly; reserve any excess flour.
[Or just coat the chicken pieces with seasoning, and grill or stir fry in cast iron skillet.]
4 Fry chicken (or just saute lightly in cast iron skillet if using boneless chicken breasts.) until browned and cooked through, about 8 minutes per side; drain on paper towels and set aside; pour oil from skillet, retaining, and scraping loose, any browned bits, and 1/4 cup of the oil in the skillet.
5 Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
6 Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 5 minutes; remove from heat; use a LONG handled whisk and gradually mix in flour; reduce heat to medium-high; return skillet to heat and cook, stirring constantly, until roux is dark red-brown, 3-5 minutes; don't let roux scorch and DON'T get it on your skin!
7 Remove from heat and stir in HALF the combined vegetables; stir for 3 minutes while the roux cools down; set aside.
8 Gravy: Bring the stock to a boil in a 2-quart saucepan; gradually whisk in roux and stir until incorporated; bring mixture to a rolling boil; reduce heat to low; continue stirring and simmer another 15 minutes; gravy should be very thick; set aside.
9 Finish: In a large skillet, melt 2-3 T butter over very low heat; stir in remaining chopped vegetables and sauté 10-12 minutes, until completely wilted stirring occasionally; add the reserved gravy and the dry Seasoning Mix; simmer another 15 minutes and stir often.
10 In a 4-quart saucepan, melt the remaining 2-3 T butter; sauté the green onions 2 minutes; add the chicken and gravy and bring to a boil over medium heat; remove from heat and set aside for 15 minutes.
11 Skim oil off surface of etouffee; reheat, adding more stock if needed to thin the gravy; for each plate place 1/2 cup rice, pour on 1/3 cup sauce, and top with 2 pieces of chicken; serve immediately.
I just use "Better Than Boullion" chicken soup base instead of his stock recipe.
Chicken Stock for Etouffee -1/2 lb chicken back or chicken neck
3 cups cold water
1/2 medium onion, unpeeled
1 garlic clove, unpeeled and cut in thirds
1 stalk celery, with top
1 bay leaf
Flour Coating [I use this seasoning without the flour, skillet fry the chicken and proceed.]
10 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
Fried ChickenSo, with the chicken pan fried with cayenne, garlic powder and salt, I go from here:
3 lbs chicken pieces
salt
garlic powder
ground red pepper (preferably cayenne)
vegetable oil (for deep frying)
Seasoning Mix
3/4 teaspoon salt
3/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
Roux and Gravy
6 tablespoons flour, using reserved extra flour coating
1 3/4 cups chicken stock, for etouffee
Finish
4-6 tablespoons unsalted butter, divided, to your taste
6 tablespoons very finely chopped green onions
chicken stock, as needed
2 cups hot cooked rice
Directions
1 Chicken Stock for Etouffee: [Make chicken stock with Better than Boullion] Put chicken in water and bring to boil; add vegetables and bay leaf; simmer on low heat for 1-2 hours; replenish water as needed to keep 2 3/4 cups of liquid in the pot; strain and use immediately or refrigerate.
2 Flour Coating: [...or not] Combine all ingredients in a plastic bag.
3 Fried Chicken: Generously rub all the chicken pieces with the seasonings; set aside at room temperature for 30 minutes; heat 1 1/2" oil to 375°F in a cast iron skillet; add chicken to flour coating and shake to coat thoroughly; reserve any excess flour.
[Or just coat the chicken pieces with seasoning, and grill or stir fry in cast iron skillet.]
4 Fry chicken (or just saute lightly in cast iron skillet if using boneless chicken breasts.) until browned and cooked through, about 8 minutes per side; drain on paper towels and set aside; pour oil from skillet, retaining, and scraping loose, any browned bits, and 1/4 cup of the oil in the skillet.
5 Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
6 Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 5 minutes; remove from heat; use a LONG handled whisk and gradually mix in flour; reduce heat to medium-high; return skillet to heat and cook, stirring constantly, until roux is dark red-brown, 3-5 minutes; don't let roux scorch and DON'T get it on your skin!
7 Remove from heat and stir in HALF the combined vegetables; stir for 3 minutes while the roux cools down; set aside.
8 Gravy: Bring the stock to a boil in a 2-quart saucepan; gradually whisk in roux and stir until incorporated; bring mixture to a rolling boil; reduce heat to low; continue stirring and simmer another 15 minutes; gravy should be very thick; set aside.
9 Finish: In a large skillet, melt 2-3 T butter over very low heat; stir in remaining chopped vegetables and sauté 10-12 minutes, until completely wilted stirring occasionally; add the reserved gravy and the dry Seasoning Mix; simmer another 15 minutes and stir often.
10 In a 4-quart saucepan, melt the remaining 2-3 T butter; sauté the green onions 2 minutes; add the chicken and gravy and bring to a boil over medium heat; remove from heat and set aside for 15 minutes.
11 Skim oil off surface of etouffee; reheat, adding more stock if needed to thin the gravy; for each plate place 1/2 cup rice, pour on 1/3 cup sauce, and top with 2 pieces of chicken; serve immediately.
Prudhomme's Jambalaya
Ingredients
Seasoning Mix
4 small bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon gumbo file (file powder) (optional)
1/2 1 teaspoon ground cumin*
1/2 1 teaspoon black pepper
1/2 1 teaspoon dried thyme leaves*
*I think cumin and thyme add the most flavor, so consider increasing both.
Jambalaya
4 tablespoonsmargarine butter or ghee
6 - 10 ounces tasso (about 1 1/2 cups) or other smoked ham, diced
6 - 10 ounces smoked andouille sausages (about 1 heaping cup) or kielbasa, diced
12 -24 ounces chicken (breasts, tenders, thighs) cut into pieces (optional) (I used Costco rotisserie last time, worked great!)
1 1/2 3 cups onions, chopped (All veg can be doubled, but cut back on stock if you do.)
1 1/2 3 cups celery, chopped
1 2 - 3 cups bell pepper, chopped - you can use poblanos for part of these to kick it up a bit!
1 1/2 teaspoons minced garlic
2 cups uncooked rice (preferably brown)
4 3 cups chicken stock (if not salt-free, adjust salt)
Directions
1 Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
2 Jambalaya: Use a large, heavy skillet, enamel cast iron is best as it can go in the oven; over high heat melt margarine; add tasso and andouille, or ham and sausage, (and chicken, if adding) and cook 5 - 10 minutes, stirring occasionally.
3 Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
4 Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
5 Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.
If using brown rice, consider doing the "simmer" in the oven with lid on, at 350 for about 70 minutes or more until rice done. You may need to add a bit more stock/water if it gets too dry.
To do this quickly in the pressure cooker, use brown rice and only 3 cups liquid instead of 4. Cook on high for 15 minutes then slow release for 10.
Seasoning Mix
4 small bay leaves
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon gumbo file (file powder) (optional)
*I think cumin and thyme add the most flavor, so consider increasing both.
Jambalaya
4 tablespoons
6 - 10 ounces tasso (about 1 1/2 cups) or other smoked ham, diced
6 - 10 ounces smoked andouille sausages (about 1 heaping cup) or kielbasa, diced
12 -24 ounces chicken (breasts, tenders, thighs) cut into pieces (optional) (I used Costco rotisserie last time, worked great!)
1 1/2 teaspoons minced garlic
2 cups uncooked rice (preferably brown)
Directions
1 Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
2 Jambalaya: Use a large, heavy skillet, enamel cast iron is best as it can go in the oven; over high heat melt margarine; add tasso and andouille, or ham and sausage, (and chicken, if adding) and cook 5 - 10 minutes, stirring occasionally.
3 Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
4 Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
5 Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.
If using brown rice, consider doing the "simmer" in the oven with lid on, at 350 for about 70 minutes or more until rice done. You may need to add a bit more stock/water if it gets too dry.
To do this quickly in the pressure cooker, use brown rice and only 3 cups liquid instead of 4. Cook on high for 15 minutes then slow release for 10.
Basic cooked Rice
2 cup uncooked brown rice
2 1/2 cup basic stock or water
In a 5x9x2-1/2-inch loaf pan.
Seal pan snuggly with aluminum foil.
Bake at 350F until rice is tender, about 1 hour, 10 minutes.
Serve immediately.
However, you can count on the rice staying hot for 45 minutes and warm for 2 hours.
To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter
2 1/2 cup basic stock or water
In a 5x9x2-1/2-inch loaf pan.
Seal pan snuggly with aluminum foil.
Bake at 350F until rice is tender, about 1 hour, 10 minutes.
Serve immediately.
However, you can count on the rice staying hot for 45 minutes and warm for 2 hours.
To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter
Chili Verde
Recipe courtesy Karen Ray 2001 Chili Verde Champion
1 teaspoon dried oregano, crumbled
1 tablespoon ground cumin
3 tablespoons green chile powder
1 (19-ounce) can green enchilada sauce
32 ounces canned tomatillos with their liquid
1 (7-ounce) can hot salsa verde
3 1/2 pounds pork sirloin, cubed
Lard or oil, as needed, to brown
2 cups finely minced onions
1 1/2 tablespoons pressed fresh garlic
2 pounds diced green chiles, fresh or frozen
2 cups very finely minced mixed fresh green peppers
1 teaspoon lime juice
1/2 cup finely chopped cilantro leaves
Salt
In a small bowl, combine oregano, cumin, and chile powder. In a chili pot, combine enchilada sauce, tomatillos, and salsa verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
Brown the meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.
After 2 hours, add half of finely minced green peppers. Add salt, as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin, as needed. After 2 3/4 hours, adjust salt and other seasonings as needed. Just before serving, add lime juice and cilantro.
And a dollop or three of sour cream! And maybe an extra squeeze of lime!
OR do this in your Instant-Pot or pressure cooker.
Brown meat as above in Instant Pot on Saute setting.
Add everything else (except cilantro) and pressure cook on HIGH for 20 minutes with natural pressure release or 30 minutes and rapid release. ( I confess I haven't done it this way, as I usually do it stove top in enamel cast iron on a weekend, so these times are guesses on my part!)
1 teaspoon dried oregano, crumbled
1 tablespoon ground cumin
3 tablespoons green chile powder
1 (19-ounce) can green enchilada sauce
32 ounces canned tomatillos with their liquid
1 (7-ounce) can hot salsa verde
3 1/2 pounds pork sirloin, cubed
Lard or oil, as needed, to brown
2 cups finely minced onions
1 1/2 tablespoons pressed fresh garlic
2 pounds diced green chiles, fresh or frozen
2 cups very finely minced mixed fresh green peppers
1 teaspoon lime juice
1/2 cup finely chopped cilantro leaves
Salt
In a small bowl, combine oregano, cumin, and chile powder. In a chili pot, combine enchilada sauce, tomatillos, and salsa verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
Brown the meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.
After 2 hours, add half of finely minced green peppers. Add salt, as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin, as needed. After 2 3/4 hours, adjust salt and other seasonings as needed. Just before serving, add lime juice and cilantro.
And a dollop or three of sour cream! And maybe an extra squeeze of lime!
OR do this in your Instant-Pot or pressure cooker.
Brown meat as above in Instant Pot on Saute setting.
Add everything else (except cilantro) and pressure cook on HIGH for 20 minutes with natural pressure release or 30 minutes and rapid release. ( I confess I haven't done it this way, as I usually do it stove top in enamel cast iron on a weekend, so these times are guesses on my part!)
Zuppa Toscano
This is the recipe Todd Wilbur, the author came up with.
2 3/4 C chicken stock
1/4 C heavy cream
1 medium potato
2 C kale, chopped
1/2 pound spicy italian sausage
1/4 teapoon salt
1/4 teaspoon
red pepper flakes
Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick.
Meanwhile, combine the stockand cream in a saucepan over medium heat. Add the sausage to the soup.
Slice the unpeeled potato into 1/4 inch slices then quarter the slices and add to the soup. Add the kale.
Add the spices and let the soup simmer for about 2 hours. Stir occasionally.
Turn off heat and then add cream or half and half.
2 3/4 C chicken stock
1/4 C heavy cream
1 medium potato
2 C kale, chopped
1/2 pound spicy italian sausage
1/4 teapoon salt
1/4 teaspoon
red pepper flakes
Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick.
Meanwhile, combine the stock
Slice the unpeeled potato into 1/4 inch slices then quarter the slices and add to the soup. Add the kale.
Add the spices and let the soup simmer for about 2 hours. Stir occasionally.
Turn off heat and then add cream or half and half.
Sweet Potato Pecan Pie
Makes one 8-inch pie; from Paul Prudhomme
Dough: [I use Pillsbury frozen crust -sorry!
3 tablespoons unsalted butter, softened
2 tablespoons sugar
1/4 teaspoon salt
½ of a whole egg, vigorously beaten until frothy (reserve the other half for the sweet potato filling)
2 tablespoons cold milk
1 cup all purpose flour
Sweet-Potato Filling:
2 to 3 sweet potatoes (or enough to yield 1 cup cooked pulp), baked
¼ cup, packed, light brown sugar
2 tablespoons sugar
½ egg, vigorously beaten until frothy (reserved above)
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
Pecan Pie syrup:
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1½ tablespoons unsalted butter, melted
2 teaspoons vanilla extract
Pinch of salt
Pinch of ground cinnamon
3/4 cup pecan pieces or halves
For the dough: Place the softened butter, sugar and salt in the bowl of an electric mixer; beat on high speed until the mixture is creamy. Add the 1/2 egg and beat 30 seconds. Add the milk and beat on high speed 2 minutes. Add the flour and beat on medium speed 5 seconds, then on high speed just until blended, about 5 seconds more (overmixing will produce a tough dough). Remove the dough ~ the bowl and shape into a 5-inch patty about 1/2 inch thick. Lightly dust the patty with flour and wrap in plastic wrap; refrigerate at least 1 hour, preferably overnight. (The dough will last up to one week refrigerated.)
On a lightly floured surface roll out dough to a thickness of 1/8 to ¼ inch. Very lightly flour the top of the dough arid fold it into quarters. Carefully place dough in a greased and floured 8 inch round cake pan (1½ inches deep) so that the corner of the folded dough is centered in the pan. Unfold the dough and arrange it to fit the sides and bottom of pan; press firmly in place. Trim edges. Refrigerate 15 minutes.
For the sweet-potato filling: Combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes. Do not overbeat. Set aside.
For the pecan pie syrup: Combine all the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow speed of electric mixer until the syrup is opaque, about 1 minute; stir in pecans and set aside.
To assemble: Spoon the sweet-potato filling evenly into the dough-?lined cake pan. Pour the pecan syrup on top. Bake in a 325 oven until a knife inserted in the center comes out clean, about 1¾ hours. Note:The pecans will rise to the top of the pie during baking.)
Cool and serve with Chantilly Cream. Store pie at room temperature for the first 24 hours, then (in the unlikely event there is any left) refrigerate.
Dough: [I use Pillsbury frozen crust -sorry!
3 tablespoons unsalted butter, softened
2 tablespoons sugar
1/4 teaspoon salt
½ of a whole egg, vigorously beaten until frothy (reserve the other half for the sweet potato filling)
2 tablespoons cold milk
1 cup all purpose flour
Sweet-Potato Filling:
2 to 3 sweet potatoes (or enough to yield 1 cup cooked pulp), baked
¼ cup, packed, light brown sugar
2 tablespoons sugar
½ egg, vigorously beaten until frothy (reserved above)
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
Pecan Pie syrup:
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1½ tablespoons unsalted butter, melted
2 teaspoons vanilla extract
Pinch of salt
Pinch of ground cinnamon
3/4 cup pecan pieces or halves
For the dough: Place the softened butter, sugar and salt in the bowl of an electric mixer; beat on high speed until the mixture is creamy. Add the 1/2 egg and beat 30 seconds. Add the milk and beat on high speed 2 minutes. Add the flour and beat on medium speed 5 seconds, then on high speed just until blended, about 5 seconds more (overmixing will produce a tough dough). Remove the dough ~ the bowl and shape into a 5-inch patty about 1/2 inch thick. Lightly dust the patty with flour and wrap in plastic wrap; refrigerate at least 1 hour, preferably overnight. (The dough will last up to one week refrigerated.)
On a lightly floured surface roll out dough to a thickness of 1/8 to ¼ inch. Very lightly flour the top of the dough arid fold it into quarters. Carefully place dough in a greased and floured 8 inch round cake pan (1½ inches deep) so that the corner of the folded dough is centered in the pan. Unfold the dough and arrange it to fit the sides and bottom of pan; press firmly in place. Trim edges. Refrigerate 15 minutes.
For the sweet-potato filling: Combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes. Do not overbeat. Set aside.
For the pecan pie syrup: Combine all the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow speed of electric mixer until the syrup is opaque, about 1 minute; stir in pecans and set aside.
To assemble: Spoon the sweet-potato filling evenly into the dough-?lined cake pan. Pour the pecan syrup on top. Bake in a 325 oven until a knife inserted in the center comes out clean, about 1¾ hours. Note:The pecans will rise to the top of the pie during baking.)
Cool and serve with Chantilly Cream. Store pie at room temperature for the first 24 hours, then (in the unlikely event there is any left) refrigerate.
Hearty Italian Meat Sauce (Sunday Gravy)
[This is from Cook's Illustrated - with my edits/notes.]
I think the pork ribs are unneccessary here. If you want lots of meat, I'd increase the sauage and make the meatballs. Otherwise, just doing this with the sausage is plenty of meat and flavor. I also find the beef broth optional, though some extra liquid (water, veggie broth) helps.
Sauce
2 tablespoons olive oil
[1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections.]
Table salt and ground black pepper
1 pound hot Italian sausage links
2 medium onions , chopped fine (about 2 cups)
1 1/4 teaspoons dried oregano
3 tablespoons tomato paste
4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
2 (28-ounce) cans crushed tomatoes (see note)
2/3 cup beef broth
¼ cup chopped fresh basil leaves
Meatballs
2 slices hearty white sandwich bread , crusts removed and bread cut into [I used fresh whole wheat bread with crust, chopped in blender or food processor]
1/2-inch cubes
½ cup buttermilk (see note)
¼ cup fresh parsley leaves , chopped
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 large egg yolk
½ teaspoon table salt
¼ teaspoon crushed red pepper flakes
1 pound meatloaf mix (see note)
2 ounces thinly sliced prosciutto, chopped fine [I don't bother with this.]
1 ounce Pecorino Romano cheese , grated (about 1/2 cup)
½ cup olive oil
Pasta
1 ½ pounds spaghetti or linguine
2 tablespoons table salt
Grated Parmesan cheese for serving
Instructions
1. FOR THE SAUCE: Adjust oven rack to lower- middle position and heat oven to 325 degrees. Heat oil in large Dutch oven over medium-high heat until just smoking. Pat ribs dry with paper towels and season with salt and pepper. Add half of ribs to pot and brown on both sides, 5 to 7 minutes total. Transfer ribs to large plate and brown remaining ribs. After transferring second batch of ribs to plate, brown sausages on all sides, 5 to 7 minutes total. Transfer sausages to plate with ribs.
2. Reduce heat to medium, add onions and oregano; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add tomato paste and cook, stirring constantly, until very dark, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes and broth, scraping up any browned bits. Return ribs and sausage to pot; bring to simmer, cover, and transfer to oven. Cook until ribs are tender, about 2½ hours.
3. FOR THE MEATBALLS: Meanwhile, combine bread cubes, buttermilk, parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl and mash with fork until no bread chunks remain. Add meatloaf mix, prosciutto, and cheese to bread mixture; mix with hands until thoroughly combined. Divide mixture into 12 pieces; roll into balls, transfer to plate, cover with plastic, and refrigerate until ready to use.
4. When sauce is 30 minutes from being done, heat oil in large nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate to drain briefly. Remove sauce from oven and skim fat from top with large spoon. Transfer browned meatballs to sauce and gently submerge. Cover, return pot to oven, and continue cooking until meatballs are just cooked through, about 15 minutes.
5. Meanwhile, bring 6 quarts water to boil in large pot. Add pasta and salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
6. TO SERVE: Using tongs, transfer meatballs, ribs, and sausage to serving platter and cut sausages in half. Stir basil into sauce and adjust seasoning with salt and pepper. Toss pasta with 1 cup sauce and reserved pasta cooking water so that sauce lightly coats pasta. Serve pasta, passing remaining sauce and meat platter separately.
Technique
Cooking the tomato paste until nearly blackened concentrates its sweetness and adds complexity to the sauce.
Recipe Testing
Serves 8 to 10. Published September 1, 2009. From Cook's Illustrated. Sunday Gravy
We prefer meatloaf mix (a combination of ground beef, pork, and veal) for the meatballs in this recipe. Ground beef may be substituted, but the meatballs won’t be as flavorful. Six tablespoons of plain yogurt thinned with 2 tablespoons of milk can be substituted for the buttermilk. This recipe makes enough to sauce 1½ pounds of pasta. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. The sauce can be prepared through step 4 and then cooled and refrigerated in the Dutch oven for up to 2 days. To reheat, drizzle ½ cup of water over the sauce (do not stir in) and warm on the lower-middle rack of a preheated 325-degree oven for 1 hour before proceeding with the recipe.
I think the pork ribs are unneccessary here. If you want lots of meat, I'd increase the sauage and make the meatballs. Otherwise, just doing this with the sausage is plenty of meat and flavor. I also find the beef broth optional, though some extra liquid (water, veggie broth) helps.
Sauce
2 tablespoons olive oil
[1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections.]
Table salt and ground black pepper
1 pound hot Italian sausage links
2 medium onions , chopped fine (about 2 cups)
1 1/4 teaspoons dried oregano
3 tablespoons tomato paste
4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
2 (28-ounce) cans crushed tomatoes (see note)
2/3 cup beef broth
¼ cup chopped fresh basil leaves
Meatballs
2 slices hearty white sandwich bread , crusts removed and bread cut into [I used fresh whole wheat bread with crust, chopped in blender or food processor]
1/2-inch cubes
½ cup buttermilk (see note)
¼ cup fresh parsley leaves , chopped
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 large egg yolk
½ teaspoon table salt
¼ teaspoon crushed red pepper flakes
1 pound meatloaf mix (see note)
2 ounces thinly sliced prosciutto, chopped fine [I don't bother with this.]
1 ounce Pecorino Romano cheese , grated (about 1/2 cup)
½ cup olive oil
Pasta
1 ½ pounds spaghetti or linguine
2 tablespoons table salt
Grated Parmesan cheese for serving
Instructions
1. FOR THE SAUCE: Adjust oven rack to lower- middle position and heat oven to 325 degrees. Heat oil in large Dutch oven over medium-high heat until just smoking. Pat ribs dry with paper towels and season with salt and pepper. Add half of ribs to pot and brown on both sides, 5 to 7 minutes total. Transfer ribs to large plate and brown remaining ribs. After transferring second batch of ribs to plate, brown sausages on all sides, 5 to 7 minutes total. Transfer sausages to plate with ribs.
2. Reduce heat to medium, add onions and oregano; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add tomato paste and cook, stirring constantly, until very dark, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes and broth, scraping up any browned bits. Return ribs and sausage to pot; bring to simmer, cover, and transfer to oven. Cook until ribs are tender, about 2½ hours.
3. FOR THE MEATBALLS: Meanwhile, combine bread cubes, buttermilk, parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl and mash with fork until no bread chunks remain. Add meatloaf mix, prosciutto, and cheese to bread mixture; mix with hands until thoroughly combined. Divide mixture into 12 pieces; roll into balls, transfer to plate, cover with plastic, and refrigerate until ready to use.
4. When sauce is 30 minutes from being done, heat oil in large nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate to drain briefly. Remove sauce from oven and skim fat from top with large spoon. Transfer browned meatballs to sauce and gently submerge. Cover, return pot to oven, and continue cooking until meatballs are just cooked through, about 15 minutes.
5. Meanwhile, bring 6 quarts water to boil in large pot. Add pasta and salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
6. TO SERVE: Using tongs, transfer meatballs, ribs, and sausage to serving platter and cut sausages in half. Stir basil into sauce and adjust seasoning with salt and pepper. Toss pasta with 1 cup sauce and reserved pasta cooking water so that sauce lightly coats pasta. Serve pasta, passing remaining sauce and meat platter separately.
Technique
Cooking the tomato paste until nearly blackened concentrates its sweetness and adds complexity to the sauce.
Recipe Testing
Serves 8 to 10. Published September 1, 2009. From Cook's Illustrated. Sunday Gravy
We prefer meatloaf mix (a combination of ground beef, pork, and veal) for the meatballs in this recipe. Ground beef may be substituted, but the meatballs won’t be as flavorful. Six tablespoons of plain yogurt thinned with 2 tablespoons of milk can be substituted for the buttermilk. This recipe makes enough to sauce 1½ pounds of pasta. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. The sauce can be prepared through step 4 and then cooled and refrigerated in the Dutch oven for up to 2 days. To reheat, drizzle ½ cup of water over the sauce (do not stir in) and warm on the lower-middle rack of a preheated 325-degree oven for 1 hour before proceeding with the recipe.
Sicilian Stuffed Loin of Pork
(Sicilian Stuffed Loin of Pork at Grotta Azzurra is $28. Cook at home cost: $4.55.)
1 center-cut of pork loin (about 8 ounces) ($2.25)
1 link sweet Italian sausage ($0.88)
1 teaspoon olive oil ($0.08)
2/3 cup chopped cooked spinach ($0.37)
2 tablespoons breadcrumbs ($0.04)
2 tablespoons raisins ($0.08)
2 tablespoons pine nuts ($0.41)
1/4 cup diced mozzarella ($0.32)
1 tablespoon balsamic vinaigrette ($0.12)
Use a sharp knife to slice the pork loin in half lengthwise, without cutting all the way in half. Once the pork has been split, cover with plastic wrap and pound with a mallet to make a uniform thickness. Salt and pepper both sides of the loin. Begin stuffing preparation by removing sausage from its casing and crumbling into a sauté pan with 1 teaspoon olive oil. Sauté on high heat until sausage is browned. Drain the grease and set aside to cool. In a separate bowl, combine sausage with remaining ingredients, then salt and pepper to taste. Place a line of the stuffing down the length of the loin, then fold loin over to cover the line of stuffing. Tie the loin with kitchen string and cook for one hour in a 350 degree oven. Baste loin with drippings several times during cooking. Remove loin from the oven, and cut off the string. Allow to rest 5 to 10 minutes before slicing.
Grotta Azzurra177 Mulberry StreetNew York, NY 10013www.grottaazzurrany.com
1 center-cut of pork loin (about 8 ounces) ($2.25)
1 link sweet Italian sausage ($0.88)
1 teaspoon olive oil ($0.08)
2/3 cup chopped cooked spinach ($0.37)
2 tablespoons breadcrumbs ($0.04)
2 tablespoons raisins ($0.08)
2 tablespoons pine nuts ($0.41)
1/4 cup diced mozzarella ($0.32)
1 tablespoon balsamic vinaigrette ($0.12)
Use a sharp knife to slice the pork loin in half lengthwise, without cutting all the way in half. Once the pork has been split, cover with plastic wrap and pound with a mallet to make a uniform thickness. Salt and pepper both sides of the loin. Begin stuffing preparation by removing sausage from its casing and crumbling into a sauté pan with 1 teaspoon olive oil. Sauté on high heat until sausage is browned. Drain the grease and set aside to cool. In a separate bowl, combine sausage with remaining ingredients, then salt and pepper to taste. Place a line of the stuffing down the length of the loin, then fold loin over to cover the line of stuffing. Tie the loin with kitchen string and cook for one hour in a 350 degree oven. Baste loin with drippings several times during cooking. Remove loin from the oven, and cut off the string. Allow to rest 5 to 10 minutes before slicing.
Grotta Azzurra177 Mulberry StreetNew York, NY 10013www.grottaazzurrany.com
Shrimp Fra Diavolo
Rao’s Shrimp Fra Diavolo
Serves 4
Ingredients
2 pounds large shrimp, peeled and de-veined, butterflied, tails removed, patted dry
1 1/2 cups all-purpose flour
1/2 cup fine-quality olive oil
6 small garlic cloves, peeled
1 cup dry white wine
1/4 teaspoon dried oregano
Dried red-pepper flakes to taste
Salt & pepper to taste
4 cups hand-crushed, canned imported San Marzano Italian plum tomatoes
8 fresh basil leaves, torn
1 lb. linguine or other pasta (optional)
Method: Dredge shrimp in flour, patting to make sure that all sides are well coated.
Heat oil in a large saute pan over medium-high heat. When oil is very hot, but not smoking, add shrimp and saute for 2 minutes. Stir in garlic and saute for an additional minute or until shrimp are just beginning to brown. (Do not crowd pan; prepare shrimp in batches, if necessary.) Remove from heat and drain off all excess oil. Set shrimp aside and keep warm. All of this is unnecessary and made for clumps of flour and overcooked shrimp. Just add the shrimp a few minutes before serving to cook through.
Using heavy pan add olive oil and garlic to medium-high heat.
Stir in wine, oregano, pepper flakes, and salt and pepper.
Bring to a boil and cook for 3 minutes.
Stir in tomatoes and cook for 15 minutes or until sauce has thickened slightly.
Stir in basil and shrimp and cook for 3 minutes, remove garlic cloves.
Serve with or without linguine pasta (optional).
Also make a chili pepper oil with good EVOO and let it marinate while cooking all of this. Serve with the chili oil at the table.
Blender pesto
BLENDER PESTO
2 cups fresh basil leaves*
1/2 cup olive oil
2 T. pine nuts
2 cloves garlic, lightly crushed with a heavy knife, and peeled
1 tsp. salt
1/2 cup freshly grated Parmesan cheese
2 T. freshly grated Romano pecorino cheese
3 T. butter, softened to room temperature
Put the basil, olive oil, pine nuts, garlic cloves, and salt in the blender and mhigh speed. Stop from time to time, scrape the ingredients down toward bottom of the blender cup with a rubber spatula. When the ingredients are evenly blended, pour into a bowl and beat it by hand. (This is
more work, and it results in a moreinteresting texture and better flavor than when you mix in the cheeses
Add a spoon or so of the hot water in which pasta has boiled.
*Fresh basil must be used
Dr. George Dietz
2 cups fresh basil leaves*
1/2 cup olive oil
2 T. pine nuts
2 cloves garlic, lightly crushed with a heavy knife, and peeled
1 tsp. salt
1/2 cup freshly grated Parmesan cheese
2 T. freshly grated Romano pecorino cheese
3 T. butter, softened to room temperature
Put the basil, olive oil, pine nuts, garlic cloves, and salt in the blender and mhigh speed. Stop from time to time, scrape the ingredients down toward bottom of the blender cup with a rubber spatula. When the ingredients are evenly blended, pour into a bowl and beat it by hand. (This is
more work, and it results in a moreinteresting texture and better flavor than when you mix in the cheeses
Add a spoon or so of the hot water in which pasta has boiled.
*Fresh basil must be used
Dr. George Dietz
My Pasta bake
Pasta Bake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra virgin olive oil
4 medium onion -- peeled and julienned
2 tablespoons garlic -- chopped
4 links Italian sausage, hot -- sliced 1/4" thick
1 pound chicken breast, no skin, no bone, R-T-C -- sliced 1/4" thick
1 tablespoon Durkee's 6 Pepper blend
1/4 teaspoon oregano
1/4 teaspoon marjoram
1/4 teaspoon nutmeg
1/4 cup basil, fresh
3 cans tomatoes, diced, canned
8 ounces peppers, fresh or frozen -- sliced 1/4-inch thick
16 ounces whole wheat penne -- Cooked half the time directed
1/2 cup parmesan cheese -- or as needed
heat large sauce pan or dutch oven to medium high heat; preheat oven to
325 F
add olive oil then onions and saute until wilted
add garlic, sausage, and dried seasonings
Saute and blend, then add chicken and saute 5-10 minutes
Add basil, tomatoes, and peppers and simmer 20 minutes.
Add semi-cooked pasta, parmesan, and blend.
Place in oven proof casserole and bake at 325 for 30 minutes
Remove from oven. Dish should be moist but not soupy. If needed, more
parmesan can be added or baking can be extended.
Description:
"Whole Wheat Pasta, Sausage, chicken tomatoes, etc."
- - - - - - - - - - - - - - - - - - -
Per serving: 193 Calories (kcal); 9g Total Fat; (40% calories from fat); 21g Protein; 8g Carbohydrate; 51mg Cholesterol; 167mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra virgin olive oil
4 medium onion -- peeled and julienned
2 tablespoons garlic -- chopped
4 links Italian sausage, hot -- sliced 1/4" thick
1 pound chicken breast, no skin, no bone, R-T-C -- sliced 1/4" thick
1 tablespoon Durkee's 6 Pepper blend
1/4 teaspoon oregano
1/4 teaspoon marjoram
1/4 teaspoon nutmeg
1/4 cup basil, fresh
3 cans tomatoes, diced, canned
8 ounces peppers, fresh or frozen -- sliced 1/4-inch thick
16 ounces whole wheat penne -- Cooked half the time directed
1/2 cup parmesan cheese -- or as needed
heat large sauce pan or dutch oven to medium high heat; preheat oven to
325 F
add olive oil then onions and saute until wilted
add garlic, sausage, and dried seasonings
Saute and blend, then add chicken and saute 5-10 minutes
Add basil, tomatoes, and peppers and simmer 20 minutes.
Add semi-cooked pasta, parmesan, and blend.
Place in oven proof casserole and bake at 325 for 30 minutes
Remove from oven. Dish should be moist but not soupy. If needed, more
parmesan can be added or baking can be extended.
Description:
"Whole Wheat Pasta, Sausage, chicken tomatoes, etc."
- - - - - - - - - - - - - - - - - - -
Per serving: 193 Calories (kcal); 9g Total Fat; (40% calories from fat); 21g Protein; 8g Carbohydrate; 51mg Cholesterol; 167mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
CHARLEY'S CHOWDER
CHARLEY'S CHOWDER
Recipe by Chef Larry
(Yield: 8 servings)
1/4 cup olive oil
3 medium garlic cloves, peeled and crushed
1 cup onion, finely diced
1/2 cup celery, finely diced
1/4 teaspoon basil
1/4 teaspoon oregano Pinch of thyme
8 to 10 whole plum tomatoes, peeled, seeded and chopped into 1/4-inch pieces
(or 2 cups stewed tomatoes, finely chopped, without the juice)
1 cup tomato sauce
6 cups clam juice
1 pound boneless pollack, cut into 1-inch cubes
2 tablespoons fresh parsley, chopped
Salt to taste
1. In a 4-quart soup pot, heat olive oil. Add garlic. When the garlic turns brown,
remove it quickly with a slotted spoon and discard. Reduce the heat.
2. Add celery, onions and spices to oil. Cook over medium heat for 5 minutes.
3. Add tomatoes and tomato sauce; simmer for 5 minutes.
4. Add clam juice and pollack. Cover and bring to a boil.
5. Remove cover and boil for 10 minutes longer. With a wire whisk, whip soup to break up fish into pea-sized flakes.
6. Reduce to a simmer and cook for 20 minutes.
7. Add parsley and salt to taste.
©1998-2003 C.A. Muer Corporation
Recipe by Chef Larry
(Yield: 8 servings)
1/4 cup olive oil
3 medium garlic cloves, peeled and crushed
1 cup onion, finely diced
1/2 cup celery, finely diced
1/4 teaspoon basil
1/4 teaspoon oregano Pinch of thyme
8 to 10 whole plum tomatoes, peeled, seeded and chopped into 1/4-inch pieces
(or 2 cups stewed tomatoes, finely chopped, without the juice)
1 cup tomato sauce
6 cups clam juice
1 pound boneless pollack, cut into 1-inch cubes
2 tablespoons fresh parsley, chopped
Salt to taste
1. In a 4-quart soup pot, heat olive oil. Add garlic. When the garlic turns brown,
remove it quickly with a slotted spoon and discard. Reduce the heat.
2. Add celery, onions and spices to oil. Cook over medium heat for 5 minutes.
3. Add tomatoes and tomato sauce; simmer for 5 minutes.
4. Add clam juice and pollack. Cover and bring to a boil.
5. Remove cover and boil for 10 minutes longer. With a wire whisk, whip soup to break up fish into pea-sized flakes.
6. Reduce to a simmer and cook for 20 minutes.
7. Add parsley and salt to taste.
©1998-2003 C.A. Muer Corporation
KENTUCKY BOURBON BUNDT CAKE
18 1/2 oz Yellow Cake Mix With Pudding
1-3 3/4 oz box instant vanilla pudding
1/2 tsp allspice seasoning
4 oz orange juice
4 oz oil
8 oz bourbon
4 eggs
4 oz package chopped pecans
Grease and flour 12 cup Bundt® pan In a large bowl stir together cake mix pudding and allspice With electric beater, mix orange juice oil and bourbon into dry ingredients Slowly add eggs Mix on high speed for 2 minutes Stir in chopped pecans bake in a 325° oven for 1 hour or until done.
For a 6 cup Bourbon Bundt Cake
Follow recipe above, prepare cake by using 1/2 of the batter, reserve remaining batter and prepare a second cake Bake in a 325' oven for 40-45 minutes or unlit done Eat one cake and freeze the ether.
KENTUCKY BOURBON GLAZE
1/4 cup butter, melted
1/2 cup granulated sugar 1/4 cup water
2 Tablespoons bourbon
1/4 cup bourbon
In a saucepan slowly melt butter, add sugar, water and 2 Tablespoons bourbon Bring to slow boil for 10 minutes, stir?ring occasionally Remove from burner and cool for 5 minutes Stir in 1/4 cup bourbon Slowly pour over warm inverted 12 cup Kentucky Bourbon Bundt° Cake
For a 6 cup Bourbon Bundt Coat
Prepare recipe Divide glaze between two 6 cup Bundt° Cakes,
KENTUCKY TOPPING
1 pint heavy cream
2 oz JIM BEAM° KENTUCKY BOURBON
2 oz powdered sugar
Pour heavy cream into chilled mixing bowl, gradually add small amounts of JIM BEAM KENTUCKY BOURBON and sugar and beat until mixture is stiff. Decorate the entire JIM BEAM CAKE with mounds of topping or dab topping on individual slices-add some sweet pecans for final touch
Jim Beam
Bourbon Cake
1-3 3/4 oz box instant vanilla pudding
1/2 tsp allspice seasoning
4 oz orange juice
4 oz oil
8 oz bourbon
4 eggs
4 oz package chopped pecans
Grease and flour 12 cup Bundt® pan In a large bowl stir together cake mix pudding and allspice With electric beater, mix orange juice oil and bourbon into dry ingredients Slowly add eggs Mix on high speed for 2 minutes Stir in chopped pecans bake in a 325° oven for 1 hour or until done.
For a 6 cup Bourbon Bundt Cake
Follow recipe above, prepare cake by using 1/2 of the batter, reserve remaining batter and prepare a second cake Bake in a 325' oven for 40-45 minutes or unlit done Eat one cake and freeze the ether.
KENTUCKY BOURBON GLAZE
1/4 cup butter, melted
1/2 cup granulated sugar 1/4 cup water
2 Tablespoons bourbon
1/4 cup bourbon
In a saucepan slowly melt butter, add sugar, water and 2 Tablespoons bourbon Bring to slow boil for 10 minutes, stir?ring occasionally Remove from burner and cool for 5 minutes Stir in 1/4 cup bourbon Slowly pour over warm inverted 12 cup Kentucky Bourbon Bundt° Cake
For a 6 cup Bourbon Bundt Coat
Prepare recipe Divide glaze between two 6 cup Bundt° Cakes,
KENTUCKY TOPPING
1 pint heavy cream
2 oz JIM BEAM° KENTUCKY BOURBON
2 oz powdered sugar
Pour heavy cream into chilled mixing bowl, gradually add small amounts of JIM BEAM KENTUCKY BOURBON and sugar and beat until mixture is stiff. Decorate the entire JIM BEAM CAKE with mounds of topping or dab topping on individual slices-add some sweet pecans for final touch
Jim Beam
Bourbon Cake
Best Ever Buckeyes Recipe
40 -50 balls
1 1/2 cups peanut butter (400 g)
1/2 cup margarine or butter
1 lb powdered sugar
1 teaspoon vanilla
1 1/2 cups chocolate chips
Crisco - or. learn how to temper chocolate!
1. Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).2. Shape into 1" balls.3. Refrigerate balls.4. Meanwhile, melt chocolate with a bit of Crisco (so the chocolate will harden. Without Crisco, chocolate will remain soft.) in double boiler.5. Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.6. Cool on wax paper and store in refrigerator or freezer
1 1/2 cups peanut butter (400 g)
1/2 cup margarine or butter
1 lb powdered sugar
1 teaspoon vanilla
(I added 1.5 cups chopped Trader Joe blister peanuts, could've added more. 7/24/23)
1 1/2 cups chocolate chips
Crisco - or. learn how to temper chocolate!
1. Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).2. Shape into 1" balls.3. Refrigerate balls.4. Meanwhile, melt chocolate with a bit of Crisco (so the chocolate will harden. Without Crisco, chocolate will remain soft.) in double boiler.5. Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.6. Cool on wax paper and store in refrigerator or freezer
Cincinnati Chili
Cincinnati Chili
3 pounds lean ground beef
3 quarts water
3 cups chopped onion
2 T minced garlic
12 oz can tomato paste
3 T salt
2 T cinnamon
1½ T whole allspice
1 T cayenne pepper
1 T celery seed
1-2 tsp. in total black and/or white ground pepper
1 tsp. ground nutmeg
2 tsp. cumin seeds
1 tsp. whole cloves
½ tsp. oregano
½ tsp. crushed red pepper (italian style)
¼ tsp. marjoram
½ tsp. dried mustard
5 bay leaves
2 oz unsweetened chocolate
Boil (yes, boil) the beef in the water in a large heavy pot and start adding everything else you see here and simmer on low heat (it will scorch if you’re not careful) at least 2 hours, but the longer the better. The final product should be thick and deep red, the beef should be in very fine pieces.
Tips.
You can use whole or ground spices but you will need to adjust the quantity based on freshness, etc. The whole spices get more interesting reactions around the table. White pepper is hotter than black so adjust the proportions and quantity of black and white pepper accordingly. Heat can be adjusted primarily by increasing or decreasing any of the peppers but the cayenne pepper provides the most bang for the buck—er, quid. If you have trouble finding some ingredients, try “chili powder” which (over here, anyway) is a combination of cayenne pepper, salt cumin, onion powder, garlic powder, and sometimes oregano. Check the label and you can get by with this instead of some of the other constituents.
Serving Cincinnati Chili:
One-Way: Serve over steaming spaghetti or other pasta
Two-Way: Spaghetti, grated cheddar and chili
Three-Way: Spaghetti, cheese, chopped onions and chili
Four-Way: Spaghetti, cheese, onion, canned red kidney beans and chili
Also good on burgers (chili-burgers) and hot dogs (chili dogs)
3 pounds lean ground beef
3 quarts water
3 cups chopped onion
2 T minced garlic
12 oz can tomato paste
3 T salt
2 T cinnamon
1½ T whole allspice
1 T cayenne pepper
1 T celery seed
1-2 tsp. in total black and/or white ground pepper
1 tsp. ground nutmeg
2 tsp. cumin seeds
1 tsp. whole cloves
½ tsp. oregano
½ tsp. crushed red pepper (italian style)
¼ tsp. marjoram
½ tsp. dried mustard
5 bay leaves
2 oz unsweetened chocolate
Boil (yes, boil) the beef in the water in a large heavy pot and start adding everything else you see here and simmer on low heat (it will scorch if you’re not careful) at least 2 hours, but the longer the better. The final product should be thick and deep red, the beef should be in very fine pieces.
Tips.
You can use whole or ground spices but you will need to adjust the quantity based on freshness, etc. The whole spices get more interesting reactions around the table. White pepper is hotter than black so adjust the proportions and quantity of black and white pepper accordingly. Heat can be adjusted primarily by increasing or decreasing any of the peppers but the cayenne pepper provides the most bang for the buck—er, quid. If you have trouble finding some ingredients, try “chili powder” which (over here, anyway) is a combination of cayenne pepper, salt cumin, onion powder, garlic powder, and sometimes oregano. Check the label and you can get by with this instead of some of the other constituents.
Serving Cincinnati Chili:
One-Way: Serve over steaming spaghetti or other pasta
Two-Way: Spaghetti, grated cheddar and chili
Three-Way: Spaghetti, cheese, chopped onions and chili
Four-Way: Spaghetti, cheese, onion, canned red kidney beans and chili
Also good on burgers (chili-burgers) and hot dogs (chili dogs)
Gorgonzola Pasta
Ziti with Creamy Gorgonzola Sauce, from "How to Cook Everything," by Mark Bittmann.
2 tablespoons butter
1/2 cup crumbled Gorgonzola cheese
1/2 cup milk, half-and-half, or cream
1 pound ziti, penne, or other cut pasta
1/2 cup grated Parmesan cheese plus more to taste
salt to taste
1. Boil water.
2. Melt the butter in a the saucepan over low heat. While it is melting, put the Gorgonzola in a small bowl and mash it with a fork or potato masher, gradually adding the milk. Don't worry about making it smooth, just make sure it is well combined. When the butter is melted, add the cheese-milk mixture and continue to cook, stirring and mashing occasionally.
3. Meanwhile, salt the boiling water and cook until it is tender but firm. When it is done, drain it and mix with the sauce in a large, warm bowl. Stir in the Parmesan, then taste for salt and add some if necessary. Serve, passing additional Parmesan at the table if you like.
We had this for Christian's Graduation Party.
2 tablespoons butter
1/2 cup crumbled Gorgonzola cheese
1/2 cup milk, half-and-half, or cream
1 pound ziti, penne, or other cut pasta
1/2 cup grated Parmesan cheese plus more to taste
salt to taste
1. Boil water.
2. Melt the butter in a the saucepan over low heat. While it is melting, put the Gorgonzola in a small bowl and mash it with a fork or potato masher, gradually adding the milk. Don't worry about making it smooth, just make sure it is well combined. When the butter is melted, add the cheese-milk mixture and continue to cook, stirring and mashing occasionally.
3. Meanwhile, salt the boiling water and cook until it is tender but firm. When it is done, drain it and mix with the sauce in a large, warm bowl. Stir in the Parmesan, then taste for salt and add some if necessary. Serve, passing additional Parmesan at the table if you like.
We had this for Christian's Graduation Party.
Mulligatawney - Short Version
Uber quick Mulligatawney.
Use veggies of your choice, use regular Mulligatawney recipe for a guide.
Clear out the pantry:
Potatoes, onion, canned tomatoes, roasted red/yellow peppers, pistachios, cashews, etc
Clear out the freezer:
Green Beans, corn, peas, etc.
Clear out the veggie drawer:
Carrots, celery, parsnips, eggplant
Add chicken broth, veggie broth or water, and place into a pot or pressure cooker.
Add
1-3 TBSP Butter
1-3 TBSP Tikka Masala Paste
Chopped parsley if you have it.
Juice of a lemon if you have it.
Simmer or cook under pressure.
Use veggies of your choice, use regular Mulligatawney recipe for a guide.
Clear out the pantry:
Potatoes, onion, canned tomatoes, roasted red/yellow peppers, pistachios, cashews, etc
Clear out the freezer:
Green Beans, corn, peas, etc.
Clear out the veggie drawer:
Carrots, celery, parsnips, eggplant
Add chicken broth, veggie broth or water, and place into a pot or pressure cooker.
Add
1-3 TBSP Butter
1-3 TBSP Tikka Masala Paste
Chopped parsley if you have it.
Juice of a lemon if you have it.
Simmer or cook under pressure.
Mulligatawney -Long version
This is from Top Secret recipes with a few modifications (no sugar, canned tomatoes instead of sauce, less water).
Modifications for a pressure cooker. With a pressure cooker, this becomes an after work recipe. Cutting the veggies up while the pressure cooker is heating up and cooking for just 15 minutes on high is a quick dinner. Don't add the extra water!
6 cups chicken stock (or water, for vegetarians, or veggie boullion)
Extra water, depending upon how long you simmer - may take a few pints.
2 potatoes, peeled & sliced (or parsnips for lower carb dish)
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1 can diced tomatoes
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
1/2 teaspoon curry powder (hot or sweet)
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.
h/t to Top Secret Recipes
4-6 servings.
Modifications for a pressure cooker. With a pressure cooker, this becomes an after work recipe. Cutting the veggies up while the pressure cooker is heating up and cooking for just 15 minutes on high is a quick dinner. Don't add the extra water!
6 cups chicken stock (or water, for vegetarians, or veggie boullion)
Extra water, depending upon how long you simmer - may take a few pints.
2 potatoes, peeled & sliced (or parsnips for lower carb dish)
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1 can diced tomatoes
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
1/2 teaspoon curry powder (hot or sweet)
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.
h/t to Top Secret Recipes
4-6 servings.
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