Serves 4-6
2 to 3 cups cooked brown rice
1 lb fish fillets
3 Tbs margarine or butter
1 tsp salt
dash to 1 tsp ground red pepper
3 Tbs flour
1 1/2 cup milk
1 green pepper, diced
1 tomato, diced
1 Tbs margarine or butter
Have ready cooked rice. Preheat oven to 350 and bake fish in a medium baking pan for 30 minutes or steam until it flakes easily.
Meanwhile make a white sauce. Melt the 3 Tbs of margarine in a saucepan, add salt, ground red pepper and flour. Stir in gradually the milk. Cook over medium heat, stirring constantly, until mixture thickens. Set aside.
Layer in a greased 1 1/2 to 2 quart casserole, first half of the cooked rice. Then flaked fish (if baked, pour over any pan juices), green pepper and tomato. Top with the rest of the rice. Pour white sauce over the the top and dot with 1 Tbs margarine. Bake for 25 - 30 minutes at 350.
Sunday, December 27, 2009
Slow Cooked Brisket
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
4 large red or yellow onions, thickly sliced
one 3-lb beef brisket
2 Tbs water
Adjust rack to center position and preheat oven to 325.
In a small bowl, combine the salt, pepper and garlic powder. Mix well and set aside.
Scatter half of the sliced onions in a Dutch oven. Pat the brisket dry with paper towels, then sprinkle the salt mixture evenly over both sides of the meat. Place the brisket, fat side up, on top of the onions and cover with the rest of the onions. Spoon in the water.
Cover the pain tightly with foil, then cover it with the lid (to capture the steam as the meat cooks). Place the pan in the center of the oven and let the brisket roast, undisturbed, for 3 hours.
Remove the pan from the oven, uncover it (careful of steam), and pierce the meat with a fork. If the fork goes in easily and the meat is tender, it's done. If it still seems tough, cover the pan again with the foil and the lid and put it back into the oven, and check it again every 15 to 20 minutes. Depending on the cut of meat, the total cooking time can take as long as 4 hours or more -- better to be overdone than underdone.
When you take the finished brisket out of the oven, uncover it and let it sit in the pan for at least 10 minutes before slicing it.
To serve, transfer brisket to a cutting board and slice it then across the grain. Spoon some of the well cooked onions and pan juices on top of each serving.
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
4 large red or yellow onions, thickly sliced
one 3-lb beef brisket
2 Tbs water
Adjust rack to center position and preheat oven to 325.
In a small bowl, combine the salt, pepper and garlic powder. Mix well and set aside.
Scatter half of the sliced onions in a Dutch oven. Pat the brisket dry with paper towels, then sprinkle the salt mixture evenly over both sides of the meat. Place the brisket, fat side up, on top of the onions and cover with the rest of the onions. Spoon in the water.
Cover the pain tightly with foil, then cover it with the lid (to capture the steam as the meat cooks). Place the pan in the center of the oven and let the brisket roast, undisturbed, for 3 hours.
Remove the pan from the oven, uncover it (careful of steam), and pierce the meat with a fork. If the fork goes in easily and the meat is tender, it's done. If it still seems tough, cover the pan again with the foil and the lid and put it back into the oven, and check it again every 15 to 20 minutes. Depending on the cut of meat, the total cooking time can take as long as 4 hours or more -- better to be overdone than underdone.
When you take the finished brisket out of the oven, uncover it and let it sit in the pan for at least 10 minutes before slicing it.
To serve, transfer brisket to a cutting board and slice it then across the grain. Spoon some of the well cooked onions and pan juices on top of each serving.
Baked Camembert Pasta
serves 4-6
1 8-ounce box of Camembert cheese
2 cloves of garlic
1 sprig of fresh rosemary
extra virgin olive oil
sea salt and freshly ground black pepper
1 pound dried rigatoni
6 cups (about 6 ounces) fresh spinach leaves
4 ounces Parmesan cheese
To prepare pasta:
Preheat oven to 350. Open the box of cheese and unwrap it. Place it back in the wooden container. (If your cheese does not come in a wooden box, place in a small oven-safe ramekin). Score a circle into the top of the skin, then lift it off and discard. Peel and finely slice the garlic. Pick the rosemary leaves off the woody stalk. Lay garlic slices on top of the cheese, sprinkle with some pepper and drizzle with a little extra virgin olive oil. Scatter over the rosemary leaves and gently pat with fingers to coat them in the oil. Grate the Parmesan, if need be.
To cook pasta:
Place box of cheese on a cookie sheet (or just put in your oven-safe ramekin) and put in oven for 25 minutes, until golden and melted. Meanwhile, bring a large pan of salted water to a boil. When your cheese has 10 minutes left to cook, add rigatoni to pan and cook according to package directions. When pasta is cooked, add spinach to pan. Drain pasta and spinach to the pan and let it wilt. Drizzle with a couple of good lugs of olive oil and add grated Parmesan. If sauce it too think, add some reserved pasta water. Season with salt and pepper. Remove cheese from oven.
To serve pasta:
Divide pasta between serving bowls. Either drizzle melted Camembert on top or pop the box of cheese on the table and let everyone help themselves.
Note: We tossed the Camembert with the pasta and did not add as much Parmesan.
1 8-ounce box of Camembert cheese
2 cloves of garlic
1 sprig of fresh rosemary
extra virgin olive oil
sea salt and freshly ground black pepper
1 pound dried rigatoni
6 cups (about 6 ounces) fresh spinach leaves
4 ounces Parmesan cheese
To prepare pasta:
Preheat oven to 350. Open the box of cheese and unwrap it. Place it back in the wooden container. (If your cheese does not come in a wooden box, place in a small oven-safe ramekin). Score a circle into the top of the skin, then lift it off and discard. Peel and finely slice the garlic. Pick the rosemary leaves off the woody stalk. Lay garlic slices on top of the cheese, sprinkle with some pepper and drizzle with a little extra virgin olive oil. Scatter over the rosemary leaves and gently pat with fingers to coat them in the oil. Grate the Parmesan, if need be.
To cook pasta:
Place box of cheese on a cookie sheet (or just put in your oven-safe ramekin) and put in oven for 25 minutes, until golden and melted. Meanwhile, bring a large pan of salted water to a boil. When your cheese has 10 minutes left to cook, add rigatoni to pan and cook according to package directions. When pasta is cooked, add spinach to pan. Drain pasta and spinach to the pan and let it wilt. Drizzle with a couple of good lugs of olive oil and add grated Parmesan. If sauce it too think, add some reserved pasta water. Season with salt and pepper. Remove cheese from oven.
To serve pasta:
Divide pasta between serving bowls. Either drizzle melted Camembert on top or pop the box of cheese on the table and let everyone help themselves.
Note: We tossed the Camembert with the pasta and did not add as much Parmesan.
Ground Beef Wellington
serves 4 -6
1 medium onion
1 carrot
1 celery stalk
1 potato
2 cloves of garlic
2 portobello mushrooms or about 1/2 lb of other mushrooms
olive oil
4 sprigs of fresh rosemary
a big handful of frozen peas
1 large egg
1 lb ground beef
sea salt and fresh ground black pepper
all-purpose flour for dusting
2 sheets puff pastry, defrosted
To prepare ground beef filling:
Preheat oven to 35o. Peel and chop the onion, carrot, celery and potato into 1/4-inch sized dice. Mince garlic. Clean and roughly chop the mushrooms so they are about the same size as other veggies. Place all vegetables in a large frying pan on medium low-heat with some olive oil. Finely chop rosemary and add to pan. Fry and stir for about 8 minutes, or until vegetables soften and color lightly. Add peas and cook for another minute. Put the vegetable mixture into a large bowl to cool completely. Crack the egg into a cup and beat it up. Add ground beef to the bowl with some salt and pepper and about half the beaten egg. With clean hands mix well.
To roll and fill pastry:
Lightly dust a clean work surface and rolling pin with flour and lay puff pastry sheets one on top of the other. Roll out to a 12 x 16 inch rectangle. Dust with flour as you go. Turn pastry so the long edge is in front and place ground beef mixture along this edge. Mold into an even, long sausage shape. Brush the edges of the pastry with remaining beaten egg. Roll up ground beef in pastry until covered completely. Squeeze the ends together. Dust a large cookie sheet with flour and put Wellington on top. Brush all over with the rest of the beaten egg. Bake in a preheated oven until golden.
To serve:
Slice into portions. Good served with greens, cabbage and/or mashed potatoes. Also could be served with gravy.
1 medium onion
1 carrot
1 celery stalk
1 potato
2 cloves of garlic
2 portobello mushrooms or about 1/2 lb of other mushrooms
olive oil
4 sprigs of fresh rosemary
a big handful of frozen peas
1 large egg
1 lb ground beef
sea salt and fresh ground black pepper
all-purpose flour for dusting
2 sheets puff pastry, defrosted
To prepare ground beef filling:
Preheat oven to 35o. Peel and chop the onion, carrot, celery and potato into 1/4-inch sized dice. Mince garlic. Clean and roughly chop the mushrooms so they are about the same size as other veggies. Place all vegetables in a large frying pan on medium low-heat with some olive oil. Finely chop rosemary and add to pan. Fry and stir for about 8 minutes, or until vegetables soften and color lightly. Add peas and cook for another minute. Put the vegetable mixture into a large bowl to cool completely. Crack the egg into a cup and beat it up. Add ground beef to the bowl with some salt and pepper and about half the beaten egg. With clean hands mix well.
To roll and fill pastry:
Lightly dust a clean work surface and rolling pin with flour and lay puff pastry sheets one on top of the other. Roll out to a 12 x 16 inch rectangle. Dust with flour as you go. Turn pastry so the long edge is in front and place ground beef mixture along this edge. Mold into an even, long sausage shape. Brush the edges of the pastry with remaining beaten egg. Roll up ground beef in pastry until covered completely. Squeeze the ends together. Dust a large cookie sheet with flour and put Wellington on top. Brush all over with the rest of the beaten egg. Bake in a preheated oven until golden.
To serve:
Slice into portions. Good served with greens, cabbage and/or mashed potatoes. Also could be served with gravy.
Challah
From Mollie Katzen's Enchanted Broccoli Forest, makes 2 loaves
2 1/2 cups wrist-temp water
1 Tbs active dry yeast
1/2 cup sugar or honey
4 Tbs canola oil or melted butter
3 eggs (1 for the crust)
1 Tbs salt
1/2 cup raisins (optional -- I never use them)
8 to 9 cups unbleached white flour (can use up to 4 cups whole wheat)
little oil for baking trays
poppy or sesame seeds (why would you use anything but poppy seeds?)
Place water in a large bowl, sprinkle in the yeast. Beat in sugar or honey, oil or butter, 2 eggs and salt with a wire whisk.
Stir in optional raisins, then add flour, a cup at at time, whisking after each addition. Graduate from whisk to wooden spoon to a floured hand as the dough thickens. Knead the dough in the bowl for a few minutes, until smooth, elastic, and no longer sticky. Cover with a clean cloth, and set the bowl in a warm place for about 1 1/2 hours, or until the dough doubles in bulk.
Punch down the risen dough and turn it out onto a floured surface. Divide it in half and knead each half for about 5 minutes, adding flour as needed if it gets a little sticky. Divide each half into thirds and roll each third into a long snake about 1 1/2 inches in diameter. Line up 2 sets of 3 snakes, each, and braid from the middle.
Lightly oil 2 baking trays or one large tray, and place finished braid on each or with plenty of space on one large. Cover with a towel and let rise another hour or until doubled in bulk again. Meanwhile, preheat the oven to 375.
Beat the remaining egg in a small bowl. Brush a generous amount over each braid and sprinkle lightly with seeds. Bake for about 40 minutes or until breads give off a hollow sound when thumped on the bottom. Remove from trays right away and cool on a rack for at least 3o minutes before eating.
2 1/2 cups wrist-temp water
1 Tbs active dry yeast
1/2 cup sugar or honey
4 Tbs canola oil or melted butter
3 eggs (1 for the crust)
1 Tbs salt
1/2 cup raisins (optional -- I never use them)
8 to 9 cups unbleached white flour (can use up to 4 cups whole wheat)
little oil for baking trays
poppy or sesame seeds (why would you use anything but poppy seeds?)
Place water in a large bowl, sprinkle in the yeast. Beat in sugar or honey, oil or butter, 2 eggs and salt with a wire whisk.
Stir in optional raisins, then add flour, a cup at at time, whisking after each addition. Graduate from whisk to wooden spoon to a floured hand as the dough thickens. Knead the dough in the bowl for a few minutes, until smooth, elastic, and no longer sticky. Cover with a clean cloth, and set the bowl in a warm place for about 1 1/2 hours, or until the dough doubles in bulk.
Punch down the risen dough and turn it out onto a floured surface. Divide it in half and knead each half for about 5 minutes, adding flour as needed if it gets a little sticky. Divide each half into thirds and roll each third into a long snake about 1 1/2 inches in diameter. Line up 2 sets of 3 snakes, each, and braid from the middle.
Lightly oil 2 baking trays or one large tray, and place finished braid on each or with plenty of space on one large. Cover with a towel and let rise another hour or until doubled in bulk again. Meanwhile, preheat the oven to 375.
Beat the remaining egg in a small bowl. Brush a generous amount over each braid and sprinkle lightly with seeds. Bake for about 40 minutes or until breads give off a hollow sound when thumped on the bottom. Remove from trays right away and cool on a rack for at least 3o minutes before eating.
Oatmeal Mincemeat Cookies
Makes 30-45 cookies, depending on size
1/2 cup or 1/4 lb of unsalted butter, softened
3/4 cup packed brown sugar
1 large egg at room temperature
1/2 cup heavy cream, at room temperature
1 tsp vanilla extract
1/2 cup rolled oats (not instant)
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups Mincemeat
sugar to roll dough in
On a large mixing bowl, cream the butter and brown sugar, beating for 1 minute. Beat in the egg until smooth then add the cream and vanilla and beat for another 10 seconds. Stir in the oats.
In a separate bowl, mix the flour, baking powder and salt. Stir the dry ingredients into the creamed mixture half at a time, just until blended. Fold in the mincemeat. Cover and refrigerate dough for 15 minutes. Meanwhile preheat oven to 375 and lightly butter 1 to 2 large cookie sheets.
Form the dough into balls about 1 1/2 inches in diameter (I made them about 1 inch) and roll them in sugar. Place balls about 3 inches apart on the sheet. Bake for 12 minutes (or 10 for smaller cookies). Cool on cookie sheets 1 or 2 minutes before transferring to a wire rack to cool. Keep in airtight container for a couple of days.
1/2 cup or 1/4 lb of unsalted butter, softened
3/4 cup packed brown sugar
1 large egg at room temperature
1/2 cup heavy cream, at room temperature
1 tsp vanilla extract
1/2 cup rolled oats (not instant)
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups Mincemeat
sugar to roll dough in
On a large mixing bowl, cream the butter and brown sugar, beating for 1 minute. Beat in the egg until smooth then add the cream and vanilla and beat for another 10 seconds. Stir in the oats.
In a separate bowl, mix the flour, baking powder and salt. Stir the dry ingredients into the creamed mixture half at a time, just until blended. Fold in the mincemeat. Cover and refrigerate dough for 15 minutes. Meanwhile preheat oven to 375 and lightly butter 1 to 2 large cookie sheets.
Form the dough into balls about 1 1/2 inches in diameter (I made them about 1 inch) and roll them in sugar. Place balls about 3 inches apart on the sheet. Bake for 12 minutes (or 10 for smaller cookies). Cool on cookie sheets 1 or 2 minutes before transferring to a wire rack to cool. Keep in airtight container for a couple of days.
Mincemeat
Makes about 1 quart
4 large apples, peeled, cored and chopped (may want to dice finely)
1 cup chopped pitted dates
1 cup raisins
1/2 cup dried currants
1/2 cup finely chopped candied pineapple or other dried fruit (dried cherries or cranberries)
1/2 cup apple cider or water
1/2 cup packed brown sugar
finely grated zest of 1 lemon
finely grated zest of 1 orange
juice of 1 lemon
1 Tbs red wine or apple cider vinegar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground cardamom
2 Tbs bourbon
Put all ingredients except bourbon in a large, nonreactive pot, preferably with a heavy bottom. Bring to a boil over medium heat, then cover and cook at a low boil for 5 minutes, stirring occasionally. Uncover and cook about 7 minutes more, stirring occasionally, until most of the liquid has boiled off, leaving a thickish glaze. Stir in the bourbon, cook for another 30 seconds, then remove from the heat. cool slightly in the pot, then transfer to a bowl to cool. Refrigerate in a sealed jar if not using right away. Recipe says keeps for a week, but I have found it keeps much longer.
Use in Oatmeal Mincemeat cookies or as a filling in kolaches or coffeecake or on top of oatmeal or pancakes, or in a pie.
4 large apples, peeled, cored and chopped (may want to dice finely)
1 cup chopped pitted dates
1 cup raisins
1/2 cup dried currants
1/2 cup finely chopped candied pineapple or other dried fruit (dried cherries or cranberries)
1/2 cup apple cider or water
1/2 cup packed brown sugar
finely grated zest of 1 lemon
finely grated zest of 1 orange
juice of 1 lemon
1 Tbs red wine or apple cider vinegar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground cardamom
2 Tbs bourbon
Put all ingredients except bourbon in a large, nonreactive pot, preferably with a heavy bottom. Bring to a boil over medium heat, then cover and cook at a low boil for 5 minutes, stirring occasionally. Uncover and cook about 7 minutes more, stirring occasionally, until most of the liquid has boiled off, leaving a thickish glaze. Stir in the bourbon, cook for another 30 seconds, then remove from the heat. cool slightly in the pot, then transfer to a bowl to cool. Refrigerate in a sealed jar if not using right away. Recipe says keeps for a week, but I have found it keeps much longer.
Use in Oatmeal Mincemeat cookies or as a filling in kolaches or coffeecake or on top of oatmeal or pancakes, or in a pie.
Dark Chocolate Buttercrunch
1 cup or 1/2 lb butter (do not substitute margarine)
1 1/2 c sugar
3 Tbs water
1 Tbs light corn syrup
1 cups or 1/2 lb diced pecans, toasted -- could use more
1 lb semisweet or bittersweet chocolate, finely chopped (chocolate chips work well you need 2 2/3 cups)
In a large, deep saucepan, melt the butter. Stir in the sugar, water and corn syrup and bring the mixture to a boil. Boil gently, over medium heat, until mixture reaches the hard-crack stage (300 F on an instant-read or candy thermometer), about 20 minutes. The syrup will seem to take a long time to come to the hard-crack stage, but be patient, all of a sudden it will darken, and at that point take the temperature and see if it is ready. Don't let it go too long or the syrup will burn.
While the sugar mixture is gently bubbling, spread 2/3s of the nuts (don't forget to toast them), in a fairly close, packed, even single layer, on a lightly greased baking sheet. Top with half the chocolate. When the syrup is ready, pour it quickly and evenly over the nuts and chocolate. Immediately top with the remaining chocolate, then the remaining nuts. Wait several minutes, then gently, using the back of a spatula, press down on the chocolate-nut layer to spread the chocolate around evenly.
While the candy is still slightly warm, use a spatula to loosen it from the baking sheet. When cool break into uneven chunks.
Makes plenty.
1 1/2 c sugar
3 Tbs water
1 Tbs light corn syrup
1 cups or 1/2 lb diced pecans, toasted -- could use more
1 lb semisweet or bittersweet chocolate, finely chopped (chocolate chips work well you need 2 2/3 cups)
In a large, deep saucepan, melt the butter. Stir in the sugar, water and corn syrup and bring the mixture to a boil. Boil gently, over medium heat, until mixture reaches the hard-crack stage (300 F on an instant-read or candy thermometer), about 20 minutes. The syrup will seem to take a long time to come to the hard-crack stage, but be patient, all of a sudden it will darken, and at that point take the temperature and see if it is ready. Don't let it go too long or the syrup will burn.
While the sugar mixture is gently bubbling, spread 2/3s of the nuts (don't forget to toast them), in a fairly close, packed, even single layer, on a lightly greased baking sheet. Top with half the chocolate. When the syrup is ready, pour it quickly and evenly over the nuts and chocolate. Immediately top with the remaining chocolate, then the remaining nuts. Wait several minutes, then gently, using the back of a spatula, press down on the chocolate-nut layer to spread the chocolate around evenly.
While the candy is still slightly warm, use a spatula to loosen it from the baking sheet. When cool break into uneven chunks.
Makes plenty.
Thai Catfish Cakes
1 lb catfish (or other firm white fish) fillets
1/4 c minced onion
1/4 c chopped cilantro (opt.)
1 large egg
1 Tbs fish sauce
1 Tbs Thai red curry paste (opt.) or 1 tsp minced fresh ginger
Cut fish into one-inch chunks and put in food processor. Process to a coarse paste, using pulse feature to avoid over-processing.
Combine onion, cilantro (if using), egg, fish sauce and curry paste (if using) or ginger in a bowl and stir well to mix. Add fish paste and stir well to combine. It will be a loose mixture.
Heat oil in a large skillet or griddle over medium-high heat. Form fish mixture into 2-inch patties, adding each fish cake to pan as you form it. Fry until golden brown, about 2 minutes, per die and serve immediately. These do not keep well. Makes about 16 patties.
1/4 c minced onion
1/4 c chopped cilantro (opt.)
1 large egg
1 Tbs fish sauce
1 Tbs Thai red curry paste (opt.) or 1 tsp minced fresh ginger
Cut fish into one-inch chunks and put in food processor. Process to a coarse paste, using pulse feature to avoid over-processing.
Combine onion, cilantro (if using), egg, fish sauce and curry paste (if using) or ginger in a bowl and stir well to mix. Add fish paste and stir well to combine. It will be a loose mixture.
Heat oil in a large skillet or griddle over medium-high heat. Form fish mixture into 2-inch patties, adding each fish cake to pan as you form it. Fry until golden brown, about 2 minutes, per die and serve immediately. These do not keep well. Makes about 16 patties.
Monday, October 12, 2009
Hearty Tomato Soup
1 medium onion, finely chopped
1 garlic clove, minced
1 tbs margarine or butter
1/2 tsp paprika
1/2 tsp dried basil
6 oz cream cheese, softened
1 1/4 c. milk
2 cans (10 3/4 oz each) condensed tomato soup
32 oz canned whole tomatoes, undrained
Cook & stir onion and garlic in margarine in a 3-quart saucepan until onion is transparent, 2-3 minutes; remove from heat. Stir in seasonings and cream cheese. Gradually stir in milk and soup, beat until smooth. Break up tomatoes and stir into soup. Heat over medium heat, stirring frequently, until hot.
Serves 8 1 cup servings
Recipe from Marsha Fangmeyer
1 garlic clove, minced
1 tbs margarine or butter
1/2 tsp paprika
1/2 tsp dried basil
6 oz cream cheese, softened
1 1/4 c. milk
2 cans (10 3/4 oz each) condensed tomato soup
32 oz canned whole tomatoes, undrained
Cook & stir onion and garlic in margarine in a 3-quart saucepan until onion is transparent, 2-3 minutes; remove from heat. Stir in seasonings and cream cheese. Gradually stir in milk and soup, beat until smooth. Break up tomatoes and stir into soup. Heat over medium heat, stirring frequently, until hot.
Serves 8 1 cup servings
Recipe from Marsha Fangmeyer
Sunday, May 3, 2009
Grits with Quinoa
2 C. water
pinch of salt
1/4 C. quinoa
6 T. quick-cooking grits
Heat water and salt to a boil in a medium saucepan. Rinse and drain the quinoa. When the water boils, add quinoa and cook 5 minutes. Add the grits, return the water to a boil, lower heat to a simmer and cook covered for another 15-20 minutes. Water should be absorbed and the grains tender. Remove from heat and let sit covered about 5 minutes.
pinch of salt
1/4 C. quinoa
6 T. quick-cooking grits
Heat water and salt to a boil in a medium saucepan. Rinse and drain the quinoa. When the water boils, add quinoa and cook 5 minutes. Add the grits, return the water to a boil, lower heat to a simmer and cook covered for another 15-20 minutes. Water should be absorbed and the grains tender. Remove from heat and let sit covered about 5 minutes.
Pasta Cavalfiore
1/3 C. currants
8 oz canned tomato sauce
1/4 tsp. crumbled saffron
1 T. olive oil
1 C. chopped onions
3 garlic cloves, minced
red pepper flakes to taste
8 C. cauliflower florets
1/2 tsp. salt
1 T. anchovy paste or 2-3 minced anchovy fillets
1/4 C. toasted pine nuts or pistachios
1 T. lemon juice
2 T. chopped fresh parsley
1/2 lb whole wheat pasta
grated Parmesan/Romano cheese
Heat tomato sauce in small saucepan to boiling. Add currants and saffron, remove from the heat and let sit covered well preparing the rest of the dish.
Heat pasta water.
Heat olive oil over medium heat in a large skillet or dutch oven. Add onions, garlic and red pepper flakes. Saute over medium-low heat for 10 minutes, until onion are softened and lightly browned.
Add cauliflower and salt and saute a few minutes. Add currants with liquid and anchovies, Cover and cook over low heat, stirring occasionally until the cauliflower is tender. Remove from heat, add nuts, lemon juice and parsley. Cover and keep warm.
Cook pasta according to package directions. Drain and mix well with sauce. Serve topped with grated cheese.
8 oz canned tomato sauce
1/4 tsp. crumbled saffron
1 T. olive oil
1 C. chopped onions
3 garlic cloves, minced
red pepper flakes to taste
8 C. cauliflower florets
1/2 tsp. salt
1 T. anchovy paste or 2-3 minced anchovy fillets
1/4 C. toasted pine nuts or pistachios
1 T. lemon juice
2 T. chopped fresh parsley
1/2 lb whole wheat pasta
grated Parmesan/Romano cheese
Heat tomato sauce in small saucepan to boiling. Add currants and saffron, remove from the heat and let sit covered well preparing the rest of the dish.
Heat pasta water.
Heat olive oil over medium heat in a large skillet or dutch oven. Add onions, garlic and red pepper flakes. Saute over medium-low heat for 10 minutes, until onion are softened and lightly browned.
Add cauliflower and salt and saute a few minutes. Add currants with liquid and anchovies, Cover and cook over low heat, stirring occasionally until the cauliflower is tender. Remove from heat, add nuts, lemon juice and parsley. Cover and keep warm.
Cook pasta according to package directions. Drain and mix well with sauce. Serve topped with grated cheese.
Mixed Grain Pilaf
1 1/2 C. water
generous pinch of salt
1/4 C. millet
1/4 C. quinoa
1/4 C. bulgur
Bring the water to a boil with the salt in a medium saucepan.
Meanwhile rinse the millet and quinoa well. Heat a small skillet over medium-heat. Add the millet and quinoa and toast until dry and just beginning to smell toasty.
Once the water boils, add the toasted millet, quinoa and the bulgur. Return to a boil, lower the heat to as low as possible, cover and cook 15-20 minutes or until all the water has been absorbed and the grains are tender. Remove from the heat and let stand another 5-10 minutes covered. Fluff and serve.
generous pinch of salt
1/4 C. millet
1/4 C. quinoa
1/4 C. bulgur
Bring the water to a boil with the salt in a medium saucepan.
Meanwhile rinse the millet and quinoa well. Heat a small skillet over medium-heat. Add the millet and quinoa and toast until dry and just beginning to smell toasty.
Once the water boils, add the toasted millet, quinoa and the bulgur. Return to a boil, lower the heat to as low as possible, cover and cook 15-20 minutes or until all the water has been absorbed and the grains are tender. Remove from the heat and let stand another 5-10 minutes covered. Fluff and serve.
Buttermilk Cornbread
1 C. stoneground yellow cornmeal
1 C. whole wheat flour
1 T. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 T. sugar
1 1/4 C. buttermilk
1 lg. egg
1/4 C. oil (canola preferred)
2 T. butter or margarine
Preheat oven to 375.
Combine cornmeal, baking powder, salt, baking soda and sugar and whisk well.
In a small bowl or liquid measuring cup, whisk together buttermilk, egg and oil.
Place over medium heat a 9 to 10-inch ovenproof skillet. Add the butter and heat until the butter melts and is sizzling. Tilt to coat the sides of the skillet.
While the butter melts, pour the wet ingredients into the dry and stir together, using a spoon or spatula, combining with as few strokes as possible. Scrape into the hot pan and put in the oven.
Bake 25-30 minutes or until golden brown on top. Cut into wedges and serve hot.
1 C. whole wheat flour
1 T. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 T. sugar
1 1/4 C. buttermilk
1 lg. egg
1/4 C. oil (canola preferred)
2 T. butter or margarine
Preheat oven to 375.
Combine cornmeal, baking powder, salt, baking soda and sugar and whisk well.
In a small bowl or liquid measuring cup, whisk together buttermilk, egg and oil.
Place over medium heat a 9 to 10-inch ovenproof skillet. Add the butter and heat until the butter melts and is sizzling. Tilt to coat the sides of the skillet.
While the butter melts, pour the wet ingredients into the dry and stir together, using a spoon or spatula, combining with as few strokes as possible. Scrape into the hot pan and put in the oven.
Bake 25-30 minutes or until golden brown on top. Cut into wedges and serve hot.
Sticky Salmon
1 lb. salmon fillets
marinade:
3 T. soy sauce
2 T. ketchup
1 T. white wine vinegar
1 tsp. Asian sweet chili sauce
2 T. brown sugar
Skin the fillets and cut into 2-inch chunks.
Place ingredients for the marinade in a small saucepan and cook over a gentle heat until the sugar had dissolved.
Pour into an ovenproof dish and let cool. Add salmon chunks, turn to coat and marinade at least one hour and up to ten.
Preheat oven to 400. Bake salmon for 20 minutes, basting with marinade after 10.
marinade:
3 T. soy sauce
2 T. ketchup
1 T. white wine vinegar
1 tsp. Asian sweet chili sauce
2 T. brown sugar
Skin the fillets and cut into 2-inch chunks.
Place ingredients for the marinade in a small saucepan and cook over a gentle heat until the sugar had dissolved.
Pour into an ovenproof dish and let cool. Add salmon chunks, turn to coat and marinade at least one hour and up to ten.
Preheat oven to 400. Bake salmon for 20 minutes, basting with marinade after 10.
Paella
1 T. oil
1 garlic clove, peeled and minced
1 onion, peeled and chopped
1 lb chicken breasts, in 1-inch pieces
1/2 lb sausages, casings removed
1 red or green pepper, chopped
1 2/3 cups long grain brown rice
pinch of saffron or 1 tsp. turmeric
1/2 tsp oregano
1/2 tsp smoked paprika
3 C. chicken stock
1 bay leaf
1 C. frozen peas
1/2 lb small, cooked, peeled shrimp
salt and pepper to taste
Heat oil in a large skillet or saute pan. Add garlic and onion and saute until softened. Add chicken and sausage and cook until thoroughly browned. Add red pepper and cook, stirring, for another minute. Add rice along with saffron, oregano and paprika. Cook another minute, stirring constantly.
Pour in stock, add bay leaf and stir well. Bring to a simmer, cover and cook for 30-40 minutes or until all the liquid has been absorbed by the rice.
Add peas and shrimp to the pan and simmer, covered for another 5 minutes. Taste and adjust seasonings, removing bay leaf.
1 garlic clove, peeled and minced
1 onion, peeled and chopped
1 lb chicken breasts, in 1-inch pieces
1/2 lb sausages, casings removed
1 red or green pepper, chopped
1 2/3 cups long grain brown rice
pinch of saffron or 1 tsp. turmeric
1/2 tsp oregano
1/2 tsp smoked paprika
3 C. chicken stock
1 bay leaf
1 C. frozen peas
1/2 lb small, cooked, peeled shrimp
salt and pepper to taste
Heat oil in a large skillet or saute pan. Add garlic and onion and saute until softened. Add chicken and sausage and cook until thoroughly browned. Add red pepper and cook, stirring, for another minute. Add rice along with saffron, oregano and paprika. Cook another minute, stirring constantly.
Pour in stock, add bay leaf and stir well. Bring to a simmer, cover and cook for 30-40 minutes or until all the liquid has been absorbed by the rice.
Add peas and shrimp to the pan and simmer, covered for another 5 minutes. Taste and adjust seasonings, removing bay leaf.
Vegetarian Spaghetti Carbonara
6 lg. eggs, preferably organic
2 C. grated Parmesan & Romano cheeses
4 medium-sized onions
1 T. olive oil
salt & pepper to taste
1/2 lb spaghetti, preferably whole wheat
Heat water for spaghetti in a large pot.
Beat eggs in a medium bowl until smooth. Stir in grated cheeses and freshly ground pepper. Set aside.
Peel, quarter and slice the onions. Heat the olive oil in a large skillet over medium-high heat and saute until they begin to turn golden brown around the edges, about 10 minutes.
Cook the spaghetti according to package directions. Drain well and add to the cooked onions, over a low heat. Add the eggs and toss well, until the eggs are slightly set -- if they set too much, remove from the heat and continue tossing. Season with salt and pepper if necessary.
2 C. grated Parmesan & Romano cheeses
4 medium-sized onions
1 T. olive oil
salt & pepper to taste
1/2 lb spaghetti, preferably whole wheat
Heat water for spaghetti in a large pot.
Beat eggs in a medium bowl until smooth. Stir in grated cheeses and freshly ground pepper. Set aside.
Peel, quarter and slice the onions. Heat the olive oil in a large skillet over medium-high heat and saute until they begin to turn golden brown around the edges, about 10 minutes.
Cook the spaghetti according to package directions. Drain well and add to the cooked onions, over a low heat. Add the eggs and toss well, until the eggs are slightly set -- if they set too much, remove from the heat and continue tossing. Season with salt and pepper if necessary.
Frosted Chocolate Brownies
Brownies:
1 C. unsalted butter, cut into pieces
1 C. unsweetened cocoa powder, sifted
2 C. white sugar
4 lg. eggs
1 C. all-purpose flour
1/4 tsp. salt
1 tsp. vanilla extract
Frosting:
6 T. unsalted butter, cut into pieces
1/2 C. unsweetened cocoa powder, sifted
1/4 C. hot strong coffee
2 C. confectioner's sugar, sifted
Preheat oven to 350. Grease and flour a 13x9 metal baking pan.
In the top of a double boiler or a heat-proof bowl over simmering water, melt butter and cocoa powder, stirring, until the mixture is smooth. Remove the pan from the heat and beat in the sugar and eggs, one at a time. Stir in the flour, salt and vanilla, stirring to combine well. Spread in baking pan. Bake in the middle of the preheated oven for 20-30 minutes, or until it begins to pull away from the sides and a cake tester inserted in the center comes out almost clean. Do not over bake, Cool in the pan on a rack.
While the brownies cool make the frosting. Use the same sort of double-boiler as with the brownies, melt the butter and cocoa powder, stirring until smooth. Remove from the heat and stir in the hot coffee. Beat in the confectioner's sugar. Beat until frosting is smooth and of spreading consistency. Spread over cooled brownies and chill, covered, for at least an hour or until frosting is firm. Cut into 24-36 squares to serve.
1 C. unsalted butter, cut into pieces
1 C. unsweetened cocoa powder, sifted
2 C. white sugar
4 lg. eggs
1 C. all-purpose flour
1/4 tsp. salt
1 tsp. vanilla extract
Frosting:
6 T. unsalted butter, cut into pieces
1/2 C. unsweetened cocoa powder, sifted
1/4 C. hot strong coffee
2 C. confectioner's sugar, sifted
Preheat oven to 350. Grease and flour a 13x9 metal baking pan.
In the top of a double boiler or a heat-proof bowl over simmering water, melt butter and cocoa powder, stirring, until the mixture is smooth. Remove the pan from the heat and beat in the sugar and eggs, one at a time. Stir in the flour, salt and vanilla, stirring to combine well. Spread in baking pan. Bake in the middle of the preheated oven for 20-30 minutes, or until it begins to pull away from the sides and a cake tester inserted in the center comes out almost clean. Do not over bake, Cool in the pan on a rack.
While the brownies cool make the frosting. Use the same sort of double-boiler as with the brownies, melt the butter and cocoa powder, stirring until smooth. Remove from the heat and stir in the hot coffee. Beat in the confectioner's sugar. Beat until frosting is smooth and of spreading consistency. Spread over cooled brownies and chill, covered, for at least an hour or until frosting is firm. Cut into 24-36 squares to serve.
Wednesday, April 29, 2009
Osso Buco Milanese
For 4-6 (see below)
(Adapted and revised from Ada Boni, Italian Regional Cooking)
4-6 pieces of osso buco (see step 1 below)
flour
salt, pepper
2T butter or margarine
2T olive oil
1/2 c dry white wine
2-3 sprigs of fresh rosemary (or dried to taste)
1 15 oz/400-450 gr can of peeled whole tomatoes
Gremolta
1-2 cloves garlic, minced
lemon rind from 1/2 to 1 lemon
1/4 -1/2 c flat leaf parsley, finely chopped
1. Get the number of pieces of osso buco that you figure will feed the number of people you want to feed (remembering that the result of this recipe keeps very well in the fridge). The number of pieces may vary according to the size and/or thickness of the individual pieces as well as the appetites you predict. The amount of sauce in this recipe used to feed four in our house and now works for four adults and two kids. Leftover Osso Buco sauce is great on pasta. It almost worth using 2 cans of tomatoes just for the pasta sauce bonus.
2. If you have a very sharp knife you really ought to cut through the membrane around the edge of each osso buco piece. Cut the membrane entirely through in four or five places. Doing this means that the pieces will lie flat when they are browning and cooking later. Now get ready to coat the pieces in flour. Put some flour, salt and pepper on a flat plate.
3. You will be browning the meat and then cooking everything in the same pan, so make sure you have a skillet, casserole, saute pan, or that kind of thing, that is large enough to contain all the pieces of osso buco either lying flat or nearly so.
4. Put the butter and olive oil in the pan and heat over a medium flame until the butter melts. Raise the flame to quite hot and (quickly) flour the first three pieces of osso buco on both sides. When the butter foam begins to subside, add these pieces and brown on both sides. Take them out when they are brown and keep them close by. Do the rest of the pieces and keep them too on one side. Watch the heat: you do not want to burn anything, but you do want a nice brown coat.
5. Return the meat to the pan. Add the white wine and rosemary and mix things around. Boil off all or nearly all of the wine.
6. As the wine is boiling away, open the tin of tomatoes. When the wine is gone, pour the tomatoes over the meat (again, watch the heat, you do not want to get splattered). You can use that messy, but cool, technique of catching each of the canned tomatoes and squeezing it before it goes into the pot, but that is actually not necessary.
7. Bring the contents of your pan to a boil. Lower heat to a simmer. Cover the pan. Cook for 2 hours (about). Check now and then to see that things are only simmering and to stir so that the pieces of osso buco are cooked on all sides.
8. About 1 to 1 1/2 hours in, you should be able to extract the bones from the middle of the pieces. Since the osso buco pieces are going to fall apart anyway, you might as well take out the bones. The marrow has its uses, if you like that sort of thing (see step 10 below).
9. Shortly before serving MAKE THE GREMOLTA. I need to put this in caps because I can't tell you the number of times I have forgotten to do it - and Osso Buco Milanese without gremolta is just stew. For the gremolta, you chop up the parsley and the garlic and put them into a small bowl and then grate the lemon rind over (I think that coarsely grated lemon rind is best). Then you toss all of three together in the bowl with your fingers. Some folks chop up anchovies and add them to the gremolta too. You can do that if you want.
10. Cooking times are approximate. You could make this in the morning and reheat it to eat at night or the next day or the day after (and it might even be better). The gremolta - which should always be made shortly before serving and does not keep - is sprinkled over each serving when it is served. Traditionally Osso Buco Milanese is served with Risotto Milanese made with the marrow from the osso buco bones.
(Adapted and revised from Ada Boni, Italian Regional Cooking)
4-6 pieces of osso buco (see step 1 below)
flour
salt, pepper
2T butter or margarine
2T olive oil
1/2 c dry white wine
2-3 sprigs of fresh rosemary (or dried to taste)
1 15 oz/400-450 gr can of peeled whole tomatoes
Gremolta
1-2 cloves garlic, minced
lemon rind from 1/2 to 1 lemon
1/4 -1/2 c flat leaf parsley, finely chopped
1. Get the number of pieces of osso buco that you figure will feed the number of people you want to feed (remembering that the result of this recipe keeps very well in the fridge). The number of pieces may vary according to the size and/or thickness of the individual pieces as well as the appetites you predict. The amount of sauce in this recipe used to feed four in our house and now works for four adults and two kids. Leftover Osso Buco sauce is great on pasta. It almost worth using 2 cans of tomatoes just for the pasta sauce bonus.
2. If you have a very sharp knife you really ought to cut through the membrane around the edge of each osso buco piece. Cut the membrane entirely through in four or five places. Doing this means that the pieces will lie flat when they are browning and cooking later. Now get ready to coat the pieces in flour. Put some flour, salt and pepper on a flat plate.
3. You will be browning the meat and then cooking everything in the same pan, so make sure you have a skillet, casserole, saute pan, or that kind of thing, that is large enough to contain all the pieces of osso buco either lying flat or nearly so.
4. Put the butter and olive oil in the pan and heat over a medium flame until the butter melts. Raise the flame to quite hot and (quickly) flour the first three pieces of osso buco on both sides. When the butter foam begins to subside, add these pieces and brown on both sides. Take them out when they are brown and keep them close by. Do the rest of the pieces and keep them too on one side. Watch the heat: you do not want to burn anything, but you do want a nice brown coat.
5. Return the meat to the pan. Add the white wine and rosemary and mix things around. Boil off all or nearly all of the wine.
6. As the wine is boiling away, open the tin of tomatoes. When the wine is gone, pour the tomatoes over the meat (again, watch the heat, you do not want to get splattered). You can use that messy, but cool, technique of catching each of the canned tomatoes and squeezing it before it goes into the pot, but that is actually not necessary.
7. Bring the contents of your pan to a boil. Lower heat to a simmer. Cover the pan. Cook for 2 hours (about). Check now and then to see that things are only simmering and to stir so that the pieces of osso buco are cooked on all sides.
8. About 1 to 1 1/2 hours in, you should be able to extract the bones from the middle of the pieces. Since the osso buco pieces are going to fall apart anyway, you might as well take out the bones. The marrow has its uses, if you like that sort of thing (see step 10 below).
9. Shortly before serving MAKE THE GREMOLTA. I need to put this in caps because I can't tell you the number of times I have forgotten to do it - and Osso Buco Milanese without gremolta is just stew. For the gremolta, you chop up the parsley and the garlic and put them into a small bowl and then grate the lemon rind over (I think that coarsely grated lemon rind is best). Then you toss all of three together in the bowl with your fingers. Some folks chop up anchovies and add them to the gremolta too. You can do that if you want.
10. Cooking times are approximate. You could make this in the morning and reheat it to eat at night or the next day or the day after (and it might even be better). The gremolta - which should always be made shortly before serving and does not keep - is sprinkled over each serving when it is served. Traditionally Osso Buco Milanese is served with Risotto Milanese made with the marrow from the osso buco bones.
Tuesday, April 28, 2009
Mrs. Fishburn's Corn Pancakes
For 2-3
(No, I do not know who Mrs. Fishburn is or was, but she sure made very interesting corn pancakes. I got this recipe from my father.)
1 c yellow corn meal
1 c boiling water
2 T liquid (hot or warm) bacon fat (or oil or melted butter)
1 T sugar (white or light brown)
1 3/4 c milk
1/2 c flour
1 t baking powder
salt to taste
1 egg, lightly beaten
1. Pour the boiling water over the corn meal. Add the fat and sugar and mix well.
2. Sift the flour, baking powder and salt. Add this to the cornmeal mixture in three batches, alternating with the milk and mixing well after each addition. Mix in the egg. The batter will be very runny, since the cornmeal will not dissolve in the milk.
3. Oil and heat the griddle and keep it "fairly hot" (this is what my father's recipe says) during the cooking process.
4. Mix again before dropping each potential pancake on the griddle. Make each pancake NOT LARGER than the old fashioned silver dollar size. These cook very fast, so be ready to flip them over.
5. "Butter, honey, or maple syrup go very well," my father's notes say and I would agree.
(No, I do not know who Mrs. Fishburn is or was, but she sure made very interesting corn pancakes. I got this recipe from my father.)
1 c yellow corn meal
1 c boiling water
2 T liquid (hot or warm) bacon fat (or oil or melted butter)
1 T sugar (white or light brown)
1 3/4 c milk
1/2 c flour
1 t baking powder
salt to taste
1 egg, lightly beaten
1. Pour the boiling water over the corn meal. Add the fat and sugar and mix well.
2. Sift the flour, baking powder and salt. Add this to the cornmeal mixture in three batches, alternating with the milk and mixing well after each addition. Mix in the egg. The batter will be very runny, since the cornmeal will not dissolve in the milk.
3. Oil and heat the griddle and keep it "fairly hot" (this is what my father's recipe says) during the cooking process.
4. Mix again before dropping each potential pancake on the griddle. Make each pancake NOT LARGER than the old fashioned silver dollar size. These cook very fast, so be ready to flip them over.
5. "Butter, honey, or maple syrup go very well," my father's notes say and I would agree.
Vegetable Casserole
For 6
(Adapted from Joe Famularo & Louise Imperiale, Vegetables: The New Main Course Cookbook)
1/2 c olive oil
2 medium onions (red is best), sliced about 1/4" thick
1 lb boiling potatoes peeled and sliced about 1/4" thick
6 small (6") zucchini (or equivalent amount) sliced about 1/2" thick
2 c diced fresh or tinned and drained tomatoes
2-4 peppers (multi-colored is nice) sliced about 1/4" thick
2-4 cloves of garlic, minced
1/4 c parsley, chopped
1 T fresh fennel, chopped, or 1 t fennel seed, slightly crushed
salt, pepper
Preheat the oven to 350 degrees.
1. Prepare the onions and set aside. Prepare the potatoes, zucchini, tomatoes, peppers, garlic, parsley. Put all the veg, garlic and half the parsley into a large bowl, adding the fennel, and salt and pepper to taste. Use this quantity to guide your selection of a baking dish or casserole - lidded is best, but you can use foil if you have to (I usually have to).
2. Oil that casserole or baking dish with 1 T of the olive oil. Spread half of the sliced onion on the bottom. Spoon all the veg, etc. in the bowl on top. Spread the rest of the onion slices over the veg. Pour the rest of the olive oil over everything in the dish.
3. Cover the dish and put it in the preheated oven. Bake for 1 hour and 15 minutes. Remove the cover and bake for 15 minutes more. Pierce the veg with a fork to test whether they are done.
4. Sprinkle with the other half of the chopped parsley before serving.
(Adapted from Joe Famularo & Louise Imperiale, Vegetables: The New Main Course Cookbook)
1/2 c olive oil
2 medium onions (red is best), sliced about 1/4" thick
1 lb boiling potatoes peeled and sliced about 1/4" thick
6 small (6") zucchini (or equivalent amount) sliced about 1/2" thick
2 c diced fresh or tinned and drained tomatoes
2-4 peppers (multi-colored is nice) sliced about 1/4" thick
2-4 cloves of garlic, minced
1/4 c parsley, chopped
1 T fresh fennel, chopped, or 1 t fennel seed, slightly crushed
salt, pepper
Preheat the oven to 350 degrees.
1. Prepare the onions and set aside. Prepare the potatoes, zucchini, tomatoes, peppers, garlic, parsley. Put all the veg, garlic and half the parsley into a large bowl, adding the fennel, and salt and pepper to taste. Use this quantity to guide your selection of a baking dish or casserole - lidded is best, but you can use foil if you have to (I usually have to).
2. Oil that casserole or baking dish with 1 T of the olive oil. Spread half of the sliced onion on the bottom. Spoon all the veg, etc. in the bowl on top. Spread the rest of the onion slices over the veg. Pour the rest of the olive oil over everything in the dish.
3. Cover the dish and put it in the preheated oven. Bake for 1 hour and 15 minutes. Remove the cover and bake for 15 minutes more. Pierce the veg with a fork to test whether they are done.
4. Sprinkle with the other half of the chopped parsley before serving.
Portuguese Bean Soup
For 6 or more (it keeps at least a few days in the fridge)
(Revised from Marian Tracy, The Peasant Cookbook, and The Art of Making Good Soups)
If you see these books in a secondhand bookstore, buy them. They contain many recipes you will use. The recipes for this soup in the two books differ slightly, and the point of that is that it is hard to ruin this dish so long as you stick to the basics of it. Tracy says that this soup "comes from Portugal by way of the fishermen on Cape Cod". She assures the reader that the quantities of bay leaves and allspice are correct. She also warns that the resulting soup is very more-ish. She is right, so this recipe is for about double the quantity of hers.
For years we had this soup, home baked bread and salad for dinner just about once a month. Once the beans are soaked and ready it is a snap to prepare.
2 c dried kidney beans, soaked for at least 3 hours (or 4 15 oz. cans of kidney beans, drained)
8 c chicken stock or water
3-4 medium onions, sliced or diced
4 T bacon fat or olive oil
2 cloves garlic, minced
6 medium potatoes, peeled and diced (1/2" cubes)
4 or 5 (Turkish) bay leaves
2 t ground allspice
1 can tomato paste
salt, pepper
1. Saute the onions and garlic gently in the fat or oil until the onions are just beginning to brown. (While this is going on, you can peel and dice the potatoes, setting them aside).
2. Add the potatoes to the onion mixture and stir a couple of times. Add the bay leaves. Stir again. Add the tomato paste and allspice. Stir again. Add the soaked beans and the stock or water and stir gently.
3. Raise the heat to boil the soup, then lower it so that the whole thing simmers gently.
4. Simmer 45 minutes to 1 hour. It is done when the potatoes and beans are soft. It should be thick.
Note: if you are using canned beans you can add them much later if you want, say after 30 minutes.
(Revised from Marian Tracy, The Peasant Cookbook, and The Art of Making Good Soups)
If you see these books in a secondhand bookstore, buy them. They contain many recipes you will use. The recipes for this soup in the two books differ slightly, and the point of that is that it is hard to ruin this dish so long as you stick to the basics of it. Tracy says that this soup "comes from Portugal by way of the fishermen on Cape Cod". She assures the reader that the quantities of bay leaves and allspice are correct. She also warns that the resulting soup is very more-ish. She is right, so this recipe is for about double the quantity of hers.
For years we had this soup, home baked bread and salad for dinner just about once a month. Once the beans are soaked and ready it is a snap to prepare.
2 c dried kidney beans, soaked for at least 3 hours (or 4 15 oz. cans of kidney beans, drained)
8 c chicken stock or water
3-4 medium onions, sliced or diced
4 T bacon fat or olive oil
2 cloves garlic, minced
6 medium potatoes, peeled and diced (1/2" cubes)
4 or 5 (Turkish) bay leaves
2 t ground allspice
1 can tomato paste
salt, pepper
1. Saute the onions and garlic gently in the fat or oil until the onions are just beginning to brown. (While this is going on, you can peel and dice the potatoes, setting them aside).
2. Add the potatoes to the onion mixture and stir a couple of times. Add the bay leaves. Stir again. Add the tomato paste and allspice. Stir again. Add the soaked beans and the stock or water and stir gently.
3. Raise the heat to boil the soup, then lower it so that the whole thing simmers gently.
4. Simmer 45 minutes to 1 hour. It is done when the potatoes and beans are soft. It should be thick.
Note: if you are using canned beans you can add them much later if you want, say after 30 minutes.
Sunday, April 26, 2009
Cornmeal Muffins
from the James Beard Cook Book
use this recipe for Corn Muffin Topping for Herbed Hamburger Pie
2 cups sifted flour
3 t double-acting baking powder
2 T sugar
1/2 t salt
2/3 cup yellow cornmeal
1 egg, beaten
3/4 cup milk
1/2 cup melted butter
Sift the flour and measure 2 cups. (~ 1 3/4 cups unsifted) Combine the flour with the baking powder, sugar, salt and sift again. Add the cornmeal, the beaten egg, the milk and mix well. Blend in the melted butter.
(for pie, spread now on meat)
Butter muffin tins and fill 2/3 full with batter. Bake in a 400F oven until light and fluffy and delicately browned, about 25 minutes.
use this recipe for Corn Muffin Topping for Herbed Hamburger Pie
2 cups sifted flour
3 t double-acting baking powder
2 T sugar
1/2 t salt
2/3 cup yellow cornmeal
1 egg, beaten
3/4 cup milk
1/2 cup melted butter
Sift the flour and measure 2 cups. (~ 1 3/4 cups unsifted) Combine the flour with the baking powder, sugar, salt and sift again. Add the cornmeal, the beaten egg, the milk and mix well. Blend in the melted butter.
(for pie, spread now on meat)
Butter muffin tins and fill 2/3 full with batter. Bake in a 400F oven until light and fluffy and delicately browned, about 25 minutes.
Buttermilk Pudding
from the Spice Cook Book
1/2 cup (1 stick) soft butter or margarine
1/2 t ground mace
2/3 cup sugar
3 large eggs
--
3 T flour
1/2 t salt
1/2 t grated lemon rind
--
2 cups fresh buttermilk
2 t vanilla extract
ground nutmeg
Cream butter or margarine, mace, and sugar together until fluffy. Beat in eggs, one at a time. Add the next 3 ingredients. Mix well. Stir in buttermilk and vanilla extract. Turn into 1 quart casserole. Sprinkle with nutmeg. Place in pan of hot water. Bake in a preheated slow oven (325F) 1 hour and 10 minutes or until a knife inserted in center comes out clean.
Serves 6.
1/2 cup (1 stick) soft butter or margarine
1/2 t ground mace
2/3 cup sugar
3 large eggs
--
3 T flour
1/2 t salt
1/2 t grated lemon rind
--
2 cups fresh buttermilk
2 t vanilla extract
ground nutmeg
Cream butter or margarine, mace, and sugar together until fluffy. Beat in eggs, one at a time. Add the next 3 ingredients. Mix well. Stir in buttermilk and vanilla extract. Turn into 1 quart casserole. Sprinkle with nutmeg. Place in pan of hot water. Bake in a preheated slow oven (325F) 1 hour and 10 minutes or until a knife inserted in center comes out clean.
Serves 6.
Herbed Hamburger Pie
from the Spice Cook Book
1 1/2 pounds ground lean beef
1 T butter or margarine
1/4 cup flour
--
1 cup diced potatoes
1 cup sliced carrots
1 cup onion rings
1/2 cup diced celery
1 beef bouillon cube
1 cup hot water
--
1/2 t thyme leaves
1/2 t ground black pepper
1/4 t garlic powder
--
corn muffin topping
Brown meat in butter or margarine. Blend in flour. Add the next 7 ingredients. Cover, bring to boiling point, and simmer 5 minutes. Remove from heat and add the next 3 ingredients. Turn into a 9x9x2" baking dish. Prepare corn muffin batter. Spread uniformly over the meat. Bake in a preheated moderate oven 375F 40 minutes or until top has browned. Serve hot.
Serves 6.
1 1/2 pounds ground lean beef
1 T butter or margarine
1/4 cup flour
--
1 cup diced potatoes
1 cup sliced carrots
1 cup onion rings
1/2 cup diced celery
1 beef bouillon cube
1 cup hot water
--
1/2 t thyme leaves
1/2 t ground black pepper
1/4 t garlic powder
--
corn muffin topping
Brown meat in butter or margarine. Blend in flour. Add the next 7 ingredients. Cover, bring to boiling point, and simmer 5 minutes. Remove from heat and add the next 3 ingredients. Turn into a 9x9x2" baking dish. Prepare corn muffin batter. Spread uniformly over the meat. Bake in a preheated moderate oven 375F 40 minutes or until top has browned. Serve hot.
Serves 6.
Hutzelbrot
rewritten instructions 1995
1 cup dried prunes
1 cup dried pears
1 cup walnuts
1 cup unblanched almonds
1/2 cup dried figs
1/2 cup raisins
1/2 cup candied fruit
2 packages dried yeast (or 2T Fermipan)
1T anise
1t cinnamon
1t salt
1/2 t cloves
1 stick butter (125g, 1/2 cup)
6 cups flour
1 t sugar
1. Measure 1 cup prunes and 1 cup (dried) pears into small pot and cover generously with water. Bring to a boil over low heat while doing steps 2 & 3.
2. Put 3 cups flour, 1 T anise (ground anise or ground anise seed), 1t cinnamon, 1/2 t cloves, salt and 2T yeast (Fermipan) into large bowl.
3. Put 125g (1 stick) sweet butter, cut up, into small metal bowl.
4. When fruit and water has come to a boil, allow to simmer for a few minutes (just until pears are barely softened).
5. Strain liquid from fruit into 2+ cup measure, saving fruit and remaining liquid.
6. Add 1 cup hot liquid to butter and stir to melt. Cool until just warm.
7. Add liquid and butter to flour mixture and mix with hands.
8. Add more flour (as little as 1 cup) to make firm dough. Dough can be a little stiffer than usual since fruit, etc. will be added and will be moist.
9. Set dough to rise until doubled (up to 1 hour)
10. Chop coarsely 1/2 cup candied fruit, 1 cup + 1 cup nuts (in processor), 1/2 cup figs. Put in another bowl with 1/2 cup raisins. Toss 1/2 cup flour through to separate.
11. Chop coarsely the prunes and pears. Allow to cool somewhat. Toss with enough flour to separate.
12. Knead fruit into dough, divide it into two and shape into oval loaves. Put these on a buttered and floured baking sheet and bake 375F / 190C / 155C Fan for 45 minutes.
13. Brush baked loaves while still hot with reserved liquid. (Freeze one for New Year's)
1 cup dried prunes
1 cup dried pears
1 cup walnuts
1 cup unblanched almonds
1/2 cup dried figs
1/2 cup raisins
1/2 cup candied fruit
2 packages dried yeast (or 2T Fermipan)
1T anise
1t cinnamon
1t salt
1/2 t cloves
1 stick butter (125g, 1/2 cup)
6 cups flour
1 t sugar
1. Measure 1 cup prunes and 1 cup (dried) pears into small pot and cover generously with water. Bring to a boil over low heat while doing steps 2 & 3.
2. Put 3 cups flour, 1 T anise (ground anise or ground anise seed), 1t cinnamon, 1/2 t cloves, salt and 2T yeast (Fermipan) into large bowl.
3. Put 125g (1 stick) sweet butter, cut up, into small metal bowl.
4. When fruit and water has come to a boil, allow to simmer for a few minutes (just until pears are barely softened).
5. Strain liquid from fruit into 2+ cup measure, saving fruit and remaining liquid.
6. Add 1 cup hot liquid to butter and stir to melt. Cool until just warm.
7. Add liquid and butter to flour mixture and mix with hands.
8. Add more flour (as little as 1 cup) to make firm dough. Dough can be a little stiffer than usual since fruit, etc. will be added and will be moist.
9. Set dough to rise until doubled (up to 1 hour)
10. Chop coarsely 1/2 cup candied fruit, 1 cup + 1 cup nuts (in processor), 1/2 cup figs. Put in another bowl with 1/2 cup raisins. Toss 1/2 cup flour through to separate.
11. Chop coarsely the prunes and pears. Allow to cool somewhat. Toss with enough flour to separate.
12. Knead fruit into dough, divide it into two and shape into oval loaves. Put these on a buttered and floured baking sheet and bake 375F / 190C / 155C Fan for 45 minutes.
13. Brush baked loaves while still hot with reserved liquid. (Freeze one for New Year's)
Hershey's Chocolate Town Cookies
recipe from a pack of Hershey's Semi-Sweet Dainties from a zillion years ago
Preheat... oven to 375F
Cream...
1/2 cup shortening
1/4 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon vanilla
... until light and fluffy
Fold in...
well-beaten egg
... and beat entire mixture
Sift...
1 cup + 2 level tablespoons sifted flour
1/2 teaspoon soda
1/2 teaspoon salt
Add...
sifted dry ingredients to creamed mixture and stir in
1/2 cup chopped nuts
1 cup (6 ounces) Hershey's Semi-Sweet Dainties
... and mix thoroughly
Drop...
by small spoonfuls on greased baking sheet
Bake...
about 10 minutes
Yield...
50 cookies
Notes:
I doubled the recipe
I used heaping teaspoons
My nuts were walnuts - chopped up was too small, try just breaking them up
Preheat... oven to 375F
Cream...
1/2 cup shortening
1/4 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon vanilla
... until light and fluffy
Fold in...
well-beaten egg
... and beat entire mixture
Sift...
1 cup + 2 level tablespoons sifted flour
1/2 teaspoon soda
1/2 teaspoon salt
Add...
sifted dry ingredients to creamed mixture and stir in
1/2 cup chopped nuts
1 cup (6 ounces) Hershey's Semi-Sweet Dainties
... and mix thoroughly
Drop...
by small spoonfuls on greased baking sheet
Bake...
about 10 minutes
Yield...
50 cookies
Notes:
I doubled the recipe
I used heaping teaspoons
My nuts were walnuts - chopped up was too small, try just breaking them up
Eau de Vie Cooler
1/2 cup honey
1/4 cup cider vinegar
8 cups water and ice cubes
Place honey and vinegar in a 2 cup liquid measure, add water and mix to partially dissolve. Pour mix into a 2 litre container partially filled with water and ice. Mix. Top to the brim with more water and ice. I find two freezer trays of ice and the rest just tap water is the right mix. Mix. Refrigerate. Shake. Drink.
1/4 cup cider vinegar
8 cups water and ice cubes
Place honey and vinegar in a 2 cup liquid measure, add water and mix to partially dissolve. Pour mix into a 2 litre container partially filled with water and ice. Mix. Top to the brim with more water and ice. I find two freezer trays of ice and the rest just tap water is the right mix. Mix. Refrigerate. Shake. Drink.
10 inch pie shell
1 1/4 cups flour
generous 1/2 teaspoon salt
3 3/4 teaspoons margarine
3 3/4 Tablespoons butter
3 3/4 Tablespoons ice water
In the bowl place four and salt. Cut into it the margarine and butter until the mixture ressembles coarse crumbs. Sprinkle the ice water a bit at a time in small drops all over the surface. Mix and toss with a fork. Partway through, mix bowl contents from top to bottom to make sure water is evenly distributed. The idea is not to overmix and make the dough leathery. When adequate water has been added, the mixure will still be lumpy, but will tamp together into a ball. Try not to handle it more than necessary, as this will melt the butter and margarine.
Pull the dough together into a ball, flatten slightly and put in the fridge in plastic wrap for about an hour.
Roll out into a 14 inch circle, a scant 1/8 inch thick, with a floured rolling pin, always rolling from the centre out. Drape over your pie dish and tamp down, but don't stretch the dough. Fold up the overhanging pastry to form a hem, press down hem decoratively.
Then freeze.
generous 1/2 teaspoon salt
3 3/4 teaspoons margarine
3 3/4 Tablespoons butter
3 3/4 Tablespoons ice water
In the bowl place four and salt. Cut into it the margarine and butter until the mixture ressembles coarse crumbs. Sprinkle the ice water a bit at a time in small drops all over the surface. Mix and toss with a fork. Partway through, mix bowl contents from top to bottom to make sure water is evenly distributed. The idea is not to overmix and make the dough leathery. When adequate water has been added, the mixure will still be lumpy, but will tamp together into a ball. Try not to handle it more than necessary, as this will melt the butter and margarine.
Pull the dough together into a ball, flatten slightly and put in the fridge in plastic wrap for about an hour.
Roll out into a 14 inch circle, a scant 1/8 inch thick, with a floured rolling pin, always rolling from the centre out. Drape over your pie dish and tamp down, but don't stretch the dough. Fold up the overhanging pastry to form a hem, press down hem decoratively.
Then freeze.
Pumpkin Pie
From Maida Heatter's New Book of Great Desserts
1 10-inch pie shell, frozen, unbaked (recipe here)
1 3/4 cups light cream
3 eggs graded large or extra large
1/2 teaspoon vanilla extract
3/4 cup light brown sugar, firmly packed
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon ginger
1/4 teaspoon mace
1/4 teaspoon nutmeg
1 pound (2 cups) baked (or boiled and drained) pureed pumpkin
Preheat oven to 450F
Adjust oven rack to 1/3 up from bottom.
Have the prepared unbaked crust in the freezer for at least 20-30 minutes so it's really quite frozen.
Place the cream in a small saucepan, uncovered, on moderate heat. Let stand until a slightly wrinkled skin forms or tiny bubbles appear around the edge.
Meanwhile, in the large bowl of an electric mixer, beat the eggs lightly. Beat in the vanilla, sugar, salt and spices. The add the pumpkin and mix well. Gradually stir in the hot cream.
Pull the pie crust out of the freezer and pour the pumpin mixture into it.
Bake for 10 minutes at 450F, then reduce the oven temperature to 350F and bake for 30 to 40 minutes longer, until a small sharp knife gently inserted into the middle of the pie comes out clean.
Place the baked pie on a rack. Serve while still barely warm or at room temperature.
1 10-inch pie shell, frozen, unbaked (recipe here)
1 3/4 cups light cream
3 eggs graded large or extra large
1/2 teaspoon vanilla extract
3/4 cup light brown sugar, firmly packed
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon ginger
1/4 teaspoon mace
1/4 teaspoon nutmeg
1 pound (2 cups) baked (or boiled and drained) pureed pumpkin
Preheat oven to 450F
Adjust oven rack to 1/3 up from bottom.
Have the prepared unbaked crust in the freezer for at least 20-30 minutes so it's really quite frozen.
Place the cream in a small saucepan, uncovered, on moderate heat. Let stand until a slightly wrinkled skin forms or tiny bubbles appear around the edge.
Meanwhile, in the large bowl of an electric mixer, beat the eggs lightly. Beat in the vanilla, sugar, salt and spices. The add the pumpkin and mix well. Gradually stir in the hot cream.
Pull the pie crust out of the freezer and pour the pumpin mixture into it.
Bake for 10 minutes at 450F, then reduce the oven temperature to 350F and bake for 30 to 40 minutes longer, until a small sharp knife gently inserted into the middle of the pie comes out clean.
Place the baked pie on a rack. Serve while still barely warm or at room temperature.
Mexican Chocolate Icebox Cookies
From Maida Heatter's Book of Great Chocolate Desserts
1 1/2 cups sifted flour
3/4 cup unsweetened cocoa powder (variant: 100g cooking chocolate - thanks Trevor!)
1/4 teaspoon salt
generous pinch black pepper
generous pinch cayenne
3/4 teaspoon cinnamon
6 oz sweet butter (unsalted; 3/4 cup; margarine will do)
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg
Sift together flour, cocoa, salt, pepper, cayenne and cinnamon and set aside.
(I do the following process all in the food processor).
Cream the butter, add the sugar and vanilla and mix thoroughly. Beat in the egg, the gradually add the dry ingredients until all mixed (scrape down processor regularly).
Turn the dough onto a lightly floured board. Shape the dough into a cylinder about 10 inches long and 2 inches in diameter (I divide the dough in two so it's easier to ship about).
Wrap the cylinder of dough in wax paper (or bake/lunch paper - there's enough butter it won't really stick) and place in the freezer until firm. Or it may be kept frozen. (This is so it's easier to cut. You *can* leave it too long so it goes totally solid and is nigh on impossible to cut - I did that the last time, but you just move to a bigger heavier knife, or wait until it all thaws a bit.) Before baking, preheat the oven to 375F (190C, or 150 if your oven is fan-forced).
Unwrap the dough, placing it on a board. With a sharp heavy knife, cut it into slices 1/4 inch thick. Place on cookie sheets (they pretty much don't spread at all).
Bake 10-11 minutes, reversing the sheets top to bottom, back to front once during baking to ensure even browning. The cookies are done when they are almost firm to touch - don't leave 'em too long as it's impossible to see if they're burning.
Let them cool for a few seconds on the sheets until firm enough to be moved. With a wide metal spatula, transfer the cookies to racks to cool.
Store airtight.
1 1/2 cups sifted flour
3/4 cup unsweetened cocoa powder (variant: 100g cooking chocolate - thanks Trevor!)
1/4 teaspoon salt
generous pinch black pepper
generous pinch cayenne
3/4 teaspoon cinnamon
6 oz sweet butter (unsalted; 3/4 cup; margarine will do)
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg
Sift together flour, cocoa, salt, pepper, cayenne and cinnamon and set aside.
(I do the following process all in the food processor).
Cream the butter, add the sugar and vanilla and mix thoroughly. Beat in the egg, the gradually add the dry ingredients until all mixed (scrape down processor regularly).
Turn the dough onto a lightly floured board. Shape the dough into a cylinder about 10 inches long and 2 inches in diameter (I divide the dough in two so it's easier to ship about).
Wrap the cylinder of dough in wax paper (or bake/lunch paper - there's enough butter it won't really stick) and place in the freezer until firm. Or it may be kept frozen. (This is so it's easier to cut. You *can* leave it too long so it goes totally solid and is nigh on impossible to cut - I did that the last time, but you just move to a bigger heavier knife, or wait until it all thaws a bit.) Before baking, preheat the oven to 375F (190C, or 150 if your oven is fan-forced).
Unwrap the dough, placing it on a board. With a sharp heavy knife, cut it into slices 1/4 inch thick. Place on cookie sheets (they pretty much don't spread at all).
Bake 10-11 minutes, reversing the sheets top to bottom, back to front once during baking to ensure even browning. The cookies are done when they are almost firm to touch - don't leave 'em too long as it's impossible to see if they're burning.
Let them cool for a few seconds on the sheets until firm enough to be moved. With a wide metal spatula, transfer the cookies to racks to cool.
Store airtight.
Lemon Marmalade
2 heaping cups of thinly sliced unpeeled lemons (6-8 lemons, usually)
6 cups water
4 cups sugar
First, wash the lemons then juice them and discard the seeds. Do not discard the skin and pulp - this is essential for the marmalade. Cut the peels and pulp into thin slices, and combine with juice to make 2 heaping cups.
Put it all into a large pot with the 6 cups of water and cook rapidly until tender, about 20 minutes, stirring occasionally.
Strain the liquid from the pulp and peel, and measure the liquid. Top up the liquid so it returns to 6 cups. Add the sugar to the lemons and liquid. Particularly sour lemons might require another half cup of sugar, but be careful not to over-sweeten! You might like to divide the mixture in two so it will cook faster and have a lighter flavor, but this is not essential. Boil rapidly, stirring frequently, for 15 or 20 minutes, or until jelling point is reached - the mixture becomes thick and a spoonful dropped on a plate and cooled will hold its shape.
Pour mixture into hot dry jars (boiled in water for a few minutes to sterilize and help with the vacuum sealing process) and seal. Use jars that have metal lids with plastic insides - these seal the best!
Makes about four smallish jars.
If instead of slicing the pulp and peel you chop finely in a food processor, this recipe gives you lemon jam, which is also very good.
6 cups water
4 cups sugar
First, wash the lemons then juice them and discard the seeds. Do not discard the skin and pulp - this is essential for the marmalade. Cut the peels and pulp into thin slices, and combine with juice to make 2 heaping cups.
Put it all into a large pot with the 6 cups of water and cook rapidly until tender, about 20 minutes, stirring occasionally.
Strain the liquid from the pulp and peel, and measure the liquid. Top up the liquid so it returns to 6 cups. Add the sugar to the lemons and liquid. Particularly sour lemons might require another half cup of sugar, but be careful not to over-sweeten! You might like to divide the mixture in two so it will cook faster and have a lighter flavor, but this is not essential. Boil rapidly, stirring frequently, for 15 or 20 minutes, or until jelling point is reached - the mixture becomes thick and a spoonful dropped on a plate and cooled will hold its shape.
Pour mixture into hot dry jars (boiled in water for a few minutes to sterilize and help with the vacuum sealing process) and seal. Use jars that have metal lids with plastic insides - these seal the best!
Makes about four smallish jars.
If instead of slicing the pulp and peel you chop finely in a food processor, this recipe gives you lemon jam, which is also very good.
Lemon Curd
2 large lemons
3 oz butter (~80 g)
1 cup sugar
3 eggs (room temperature)
Grate the lemon rind and strain the juice (free of seeds). Put into a double saucepan (with water in the bottom half - I just use a bowl that kinda fits over a saucepan), add the butter and heat gently. Add the sugar & dissolve. Beat the eggs and strain through a fine strainer into the saucepan (the ingredients can be anything up to body temperature, but if hotter the egg will cook as it hits the mixture, and will string through the lemon mixture, which is not what you want, but still perfectly edible). Stir (I use a whisk) over heat until thick, then pour into clean dry jars (we boil the jars and lids so they're still hot when the lemon curd goes in, and this helps with the vacuum-sealing process).
Refrigerate.
Makes one to two smallish jars.
Spread on hutzelbrot.
3 oz butter (~80 g)
1 cup sugar
3 eggs (room temperature)
Grate the lemon rind and strain the juice (free of seeds). Put into a double saucepan (with water in the bottom half - I just use a bowl that kinda fits over a saucepan), add the butter and heat gently. Add the sugar & dissolve. Beat the eggs and strain through a fine strainer into the saucepan (the ingredients can be anything up to body temperature, but if hotter the egg will cook as it hits the mixture, and will string through the lemon mixture, which is not what you want, but still perfectly edible). Stir (I use a whisk) over heat until thick, then pour into clean dry jars (we boil the jars and lids so they're still hot when the lemon curd goes in, and this helps with the vacuum-sealing process).
Refrigerate.
Makes one to two smallish jars.
Spread on hutzelbrot.
Borani (dip / spread)
Based on the recipe in Moosewood Restaurant Cooks at Home
10 oz fresh spinach, stemmed and well chopped (we used 1 pkt frozen spinach)
1 cup chopped onions
3 scallions, chopped (we used spring onions)
1 garlic clove, minced
1/4 cup olive oil
1 Tablespoon minced fresh dill or mint (1 teaspoon dried)
1/3 cup grated feta cheese
2 Tablespoons plain yoghurt
salt and black pepper to taste
In a covered saucepan, cook the spinach for a few minutes on medium heat, stirring a couple of times, until it is limp but still bright green. In a colander or sieve, gently press out excess moisture. Set the spinach aside.
Saute the onions, scallions and garlic in the olive oil. When the onions are translucent, stir in the spinach and the dill and heat for about 2 minutes. Using a slotted spoon and pressing out any excess liquid, transfer the spinach mixture to a bowl. Stir in the feta and yoghurt. Add salt and pepper to taste. Refrigerate for 1 hour. Serve chilled.
Makes about 2 cups
10 oz fresh spinach, stemmed and well chopped (we used 1 pkt frozen spinach)
1 cup chopped onions
3 scallions, chopped (we used spring onions)
1 garlic clove, minced
1/4 cup olive oil
1 Tablespoon minced fresh dill or mint (1 teaspoon dried)
1/3 cup grated feta cheese
2 Tablespoons plain yoghurt
salt and black pepper to taste
In a covered saucepan, cook the spinach for a few minutes on medium heat, stirring a couple of times, until it is limp but still bright green. In a colander or sieve, gently press out excess moisture. Set the spinach aside.
Saute the onions, scallions and garlic in the olive oil. When the onions are translucent, stir in the spinach and the dill and heat for about 2 minutes. Using a slotted spoon and pressing out any excess liquid, transfer the spinach mixture to a bowl. Stir in the feta and yoghurt. Add salt and pepper to taste. Refrigerate for 1 hour. Serve chilled.
Makes about 2 cups
Cheese Fondue
Based on the recipe in Michael Field's All Manner of Food, with inspiration also from Pleasures of Cooking Vol VI No 1 and the Gourmet Cookbook Vol 1
3 packed cups shredded Gruyere (or Switzerland Emmenthal)
a little shredded Raclette
2-4 Tablespoons Kirsch
1 large clove garlic
1 1/2 cups dry white wine
2 Tablespoons potato flour / cornstarch
1 Tablespoon lemon juice (optional)
1 inch cubes dense rye bread
cherry tomatoes
1 inch pieces blanched zucchini, carrot or broccoli flowerets
baby steamed potatoes
little meatballs
Toss the shredded cheese with the flour and set aside. Rub your fondue pot with the garlic clove and retain the clove. Light the burner under your fondue pot and add the wine, garlic and lemon juice, if you're using it. It is apparently the acidity that prevents the cheese in a fondue from stringing and turning rubbery, which is why lemon juice is often recommended in addition to the wine. Once the wine is boiling, reduce the heat and add the cheeses a handful at a time. Aged cheeses are preferable for a good fondue, but are not always possible to find. The mixture should rapidly become a slow-bubbling smooth cheese sauce. Taste, and add salt and pepper if you desire, and discard the clove of garlic. Stir in the Kirsch, and bring up the heat slightly to return the mixture to a simmer.
Spear your fork into a piece of bread or vegetable, swirl it in the fondue to coat it in cheese, and eat, straight from the pot. Late on in the feast, scrape off the crust of golden cheese that has accumulated on the bottom of the pot. It's best if you don't have to share it!
3 packed cups shredded Gruyere (or Switzerland Emmenthal)
a little shredded Raclette
2-4 Tablespoons Kirsch
1 large clove garlic
1 1/2 cups dry white wine
2 Tablespoons potato flour / cornstarch
1 Tablespoon lemon juice (optional)
1 inch cubes dense rye bread
cherry tomatoes
1 inch pieces blanched zucchini, carrot or broccoli flowerets
baby steamed potatoes
little meatballs
Toss the shredded cheese with the flour and set aside. Rub your fondue pot with the garlic clove and retain the clove. Light the burner under your fondue pot and add the wine, garlic and lemon juice, if you're using it. It is apparently the acidity that prevents the cheese in a fondue from stringing and turning rubbery, which is why lemon juice is often recommended in addition to the wine. Once the wine is boiling, reduce the heat and add the cheeses a handful at a time. Aged cheeses are preferable for a good fondue, but are not always possible to find. The mixture should rapidly become a slow-bubbling smooth cheese sauce. Taste, and add salt and pepper if you desire, and discard the clove of garlic. Stir in the Kirsch, and bring up the heat slightly to return the mixture to a simmer.
Spear your fork into a piece of bread or vegetable, swirl it in the fondue to coat it in cheese, and eat, straight from the pot. Late on in the feast, scrape off the crust of golden cheese that has accumulated on the bottom of the pot. It's best if you don't have to share it!
Vegetarian Chili
From The Pleasures of Cooking Magazine, May/June 1982
1 1/4 cups red kidney beans
1 can Italian peeled tomatoes
1/2 cup raw bulgur (also know as borghul - cracked wheat)
2 cloves garlic, peeled
1 small onion, peeled and quartered
1 celery rib, cut into 1-inch pieces
1 medium carrot, peeled and cut into 1-inch pieces
1 small green pepper (capsicum), cored, quartered, seeds and ribs removed
2 Tablespoons vegetable oil
2 Tablespoons chopped parsley
2 Tablespoons dry red wine
1 Tablespoon tomato paste
1 Tablespoon fresh lemon juice
1 teaspoon chili powder
1/2 teaspoon cumin
3 drops Tabasco sauce
1/2 cup shredded cheddar cheese
salt and pepper to taste
Prepare the kidney beans in advance. Soak the beans in 3 cups of water for 3 hours, then add another cup of water, bring to the boil, then cook over low heat for an hour. Or bake the beans at 400F or 200C in 4 cups of water until tender, between 1 and 3 hours, but remember to check the water does not evaporate and the beans burn.
Strain the liquid from the canned tomatoes into a small saucepan and bring to a boil. Add the bulgur and set aside, off the heat, for at least 15 minutes. The bulgur should soak up the tomato juice.
With the food processor running, drop in the garlic and mince. Add the onion, and pulse the machine until the onions are coarsely chopped. Set aside.
Process the celery, carrot and green pepper in the same way, until all are coarsely chopped. Set aside.
Use the machine to puree the tomatoes.
Heat the oil in a large skillet over moderate heat. Add the garlic and onion mixture and cook, stirring, until the onion is tender, about 3 minutes. Add the chopped vegetables, pureed tomatoes, half the chopped parsley, the red wine, tomato paste, lemon juice, chili powder, cumin, Tabasco and any salt and pepper. Cook for another 5 minutes.
Stir the vegetable mixture and soaked bulgur into the undrained kidney beans and reheat if necessary. Sprinkle the cheese and remaining parsley over the top and serve.
1 1/4 cups red kidney beans
1 can Italian peeled tomatoes
1/2 cup raw bulgur (also know as borghul - cracked wheat)
2 cloves garlic, peeled
1 small onion, peeled and quartered
1 celery rib, cut into 1-inch pieces
1 medium carrot, peeled and cut into 1-inch pieces
1 small green pepper (capsicum), cored, quartered, seeds and ribs removed
2 Tablespoons vegetable oil
2 Tablespoons chopped parsley
2 Tablespoons dry red wine
1 Tablespoon tomato paste
1 Tablespoon fresh lemon juice
1 teaspoon chili powder
1/2 teaspoon cumin
3 drops Tabasco sauce
1/2 cup shredded cheddar cheese
salt and pepper to taste
Prepare the kidney beans in advance. Soak the beans in 3 cups of water for 3 hours, then add another cup of water, bring to the boil, then cook over low heat for an hour. Or bake the beans at 400F or 200C in 4 cups of water until tender, between 1 and 3 hours, but remember to check the water does not evaporate and the beans burn.
Strain the liquid from the canned tomatoes into a small saucepan and bring to a boil. Add the bulgur and set aside, off the heat, for at least 15 minutes. The bulgur should soak up the tomato juice.
With the food processor running, drop in the garlic and mince. Add the onion, and pulse the machine until the onions are coarsely chopped. Set aside.
Process the celery, carrot and green pepper in the same way, until all are coarsely chopped. Set aside.
Use the machine to puree the tomatoes.
Heat the oil in a large skillet over moderate heat. Add the garlic and onion mixture and cook, stirring, until the onion is tender, about 3 minutes. Add the chopped vegetables, pureed tomatoes, half the chopped parsley, the red wine, tomato paste, lemon juice, chili powder, cumin, Tabasco and any salt and pepper. Cook for another 5 minutes.
Stir the vegetable mixture and soaked bulgur into the undrained kidney beans and reheat if necessary. Sprinkle the cheese and remaining parsley over the top and serve.
Tuna Noodle Casserole
1 tin mushroom soup
1/2 cup milk
1 185g tin of tuna
500g pasta
1 - 2 onions (optional)
margarine
wheatgerm (or breadcrumbs)
grated cheddar cheese
Pre heat the oven to 350F. Use margarine to grease a casserole dish which will take all the pasta.
Heat water for cooking the pasta. Meanwhile, slice and saute the onions on low heat until soft. Drain and break up the tuna into small pieces. Make up the tinned mushroom soup with the 1/2 cup of milk, then mix in the onions and tuna. Cook the pasta al dente, drain and pour into the casserole dish. Pour on the sauce and mix to coat the pasta evenly.
Sprinkle on wheatgerm, then generously cover with grated cheddar cheese. Dot the top with margarine. Cook uncovered in the oven for 15 to 20 minutes or until the cheese crust browns.
Serves 4.
1/2 cup milk
1 185g tin of tuna
500g pasta
1 - 2 onions (optional)
margarine
wheatgerm (or breadcrumbs)
grated cheddar cheese
Pre heat the oven to 350F. Use margarine to grease a casserole dish which will take all the pasta.
Heat water for cooking the pasta. Meanwhile, slice and saute the onions on low heat until soft. Drain and break up the tuna into small pieces. Make up the tinned mushroom soup with the 1/2 cup of milk, then mix in the onions and tuna. Cook the pasta al dente, drain and pour into the casserole dish. Pour on the sauce and mix to coat the pasta evenly.
Sprinkle on wheatgerm, then generously cover with grated cheddar cheese. Dot the top with margarine. Cook uncovered in the oven for 15 to 20 minutes or until the cheese crust browns.
Serves 4.
Savory Scallion Biscuits
adapted from Moosewood Cooks At Home
1 ½ cups plain white flour (and more for flouring surface)
½ cup wholemeal flour
2 teaspoons baking powder
salt (a pinch, or to taste)
2 tablespoons plain oil
1 cup plain yoghurt
½ cup minced green onions (include green tops)
1 tablespoon chopped fresh dill or 1 tsp dried dill weed
pepper (to taste)
Preheat oven to 400°F/180°C. Oil a baking sheet for the oven.
In a medium bowl, combine the white and wholemeal flours. Sprinkle in
the baking powder and salt, and stir well. In a separate bowl, combine
the oil, yoghurt, green onions, dill and (ground) pepper. Blend the
yoghurt mixture into the flour mixture quickly and thoroughly (hands
work best) to form a soft dough.
On a floured board or countertop, pat the dough into a 3/4 inch circle
and cut it into 8 wedges. Separate the wedges and place them on the
oiled baking sheet. Bake for 20 minutes, or until a knife inserted into
the centre of one of the scones comes out clean. Probably best eaten warm.
1 ½ cups plain white flour (and more for flouring surface)
½ cup wholemeal flour
2 teaspoons baking powder
salt (a pinch, or to taste)
2 tablespoons plain oil
1 cup plain yoghurt
½ cup minced green onions (include green tops)
1 tablespoon chopped fresh dill or 1 tsp dried dill weed
pepper (to taste)
Preheat oven to 400°F/180°C. Oil a baking sheet for the oven.
In a medium bowl, combine the white and wholemeal flours. Sprinkle in
the baking powder and salt, and stir well. In a separate bowl, combine
the oil, yoghurt, green onions, dill and (ground) pepper. Blend the
yoghurt mixture into the flour mixture quickly and thoroughly (hands
work best) to form a soft dough.
On a floured board or countertop, pat the dough into a 3/4 inch circle
and cut it into 8 wedges. Separate the wedges and place them on the
oiled baking sheet. Bake for 20 minutes, or until a knife inserted into
the centre of one of the scones comes out clean. Probably best eaten warm.
Leftover Sauerbraten Casserole
Leftover sauerbraten meat and sauce
375-500 gr pasta (flat noodles are best)
Bread crumbs
Cheese - cheddar or whatever you like, grated or crumbled
Butter
Pre-heat oven to 350F/180C
Cut the sauerbraten meat into bite-sized cubes. Cook the pasta and reheat, but do not boil, the sauce. Butter a casserole dish. Mix the cooked pasta, sauce and meat together in the dish. Top with bread crumbs, then grated cheese. Finally dot with butter.
Cook in oven for 20 to 30 minutes, or until the top is browned.
375-500 gr pasta (flat noodles are best)
Bread crumbs
Cheese - cheddar or whatever you like, grated or crumbled
Butter
Pre-heat oven to 350F/180C
Cut the sauerbraten meat into bite-sized cubes. Cook the pasta and reheat, but do not boil, the sauce. Butter a casserole dish. Mix the cooked pasta, sauce and meat together in the dish. Top with bread crumbs, then grated cheese. Finally dot with butter.
Cook in oven for 20 to 30 minutes, or until the top is browned.
Sauerbraten
Based on the recipe from The Peasant Coookbook
2 cups beef stock
1 cup white wine vinegar
1/2 teaspoon (or more) dried tarragon
2 Tablespoons chopped parsley
salt
1/2 teaspoon peppercorns
2 Tablespoons dry mustard
3 pound/1.5 kg lump of beef (bottom round is good)
garlic
3 Tablespoons butter or margarine or plain oil
6 Tablespoons flour
1 cup sour cream
Heat but do not boil stock, vinegar and seasonings. Put the meat in a heavy enamalled casserole that will take it snugly, allowing the marinade to come up about halfway or more. We use the same casserole for eventually cooking the meat in the marinade on the stove. Add the marinade mixture. It should come to about half the height of the meat. Turn the meat once a day. Let it stand at least 3 days but, if you are lucky, anything up to 8 to 10. (It is possible to let it go too long: when it does, the meat will have rotted and you will be able to tell by smell: we usually make 5 days the limit).
Remove the meat from the marinade. Reserve the marinade. Rub the meat with garlic and dredge with flour.
Heat the butter/oil in a heavy skillet big enough to brown the lump in. Brown the meat on all sides. This is definitely a messy, sticky business if you use butter or margarine, and is hard to do without sticking even when you use oil, because the meat is so supersaturated with moisture from the marinade.
Reheat the marinade gently while this is going on.
Put the browned meat back into the enamalled casserole in which it marinaded (or some other pot you can use on the stove top that is just big enough for meat and marinade). Add the reheated marinade to the browned meat lump.
(Actually, you don't have to reheat the marinade: it just makes the beginning of the actual cooking happen a little more quickly).
Cover the pan with the meat and marinade tightly and cook over low heat. Simmer very slowly for 2 or 3 hours.
When the meat is tender, remove it from the pot and thicken juices with the flour mixed with enough water to make a thin paste. Cook until smooth. Add the sour cream, heat until warm but do not let boil. Serve with the roast and potatoes. Serves 4 with leftovers for the next day's pasta casserole.
2 cups beef stock
1 cup white wine vinegar
1/2 teaspoon (or more) dried tarragon
2 Tablespoons chopped parsley
salt
1/2 teaspoon peppercorns
2 Tablespoons dry mustard
3 pound/1.5 kg lump of beef (bottom round is good)
garlic
3 Tablespoons butter or margarine or plain oil
6 Tablespoons flour
1 cup sour cream
Heat but do not boil stock, vinegar and seasonings. Put the meat in a heavy enamalled casserole that will take it snugly, allowing the marinade to come up about halfway or more. We use the same casserole for eventually cooking the meat in the marinade on the stove. Add the marinade mixture. It should come to about half the height of the meat. Turn the meat once a day. Let it stand at least 3 days but, if you are lucky, anything up to 8 to 10. (It is possible to let it go too long: when it does, the meat will have rotted and you will be able to tell by smell: we usually make 5 days the limit).
Remove the meat from the marinade. Reserve the marinade. Rub the meat with garlic and dredge with flour.
Heat the butter/oil in a heavy skillet big enough to brown the lump in. Brown the meat on all sides. This is definitely a messy, sticky business if you use butter or margarine, and is hard to do without sticking even when you use oil, because the meat is so supersaturated with moisture from the marinade.
Reheat the marinade gently while this is going on.
Put the browned meat back into the enamalled casserole in which it marinaded (or some other pot you can use on the stove top that is just big enough for meat and marinade). Add the reheated marinade to the browned meat lump.
(Actually, you don't have to reheat the marinade: it just makes the beginning of the actual cooking happen a little more quickly).
Cover the pan with the meat and marinade tightly and cook over low heat. Simmer very slowly for 2 or 3 hours.
When the meat is tender, remove it from the pot and thicken juices with the flour mixed with enough water to make a thin paste. Cook until smooth. Add the sour cream, heat until warm but do not let boil. Serve with the roast and potatoes. Serves 4 with leftovers for the next day's pasta casserole.
Country Captain
Based on the recipe "Cecily Brownstone's Country Captain" in James Beard's American Cookery
1 frying chicken
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
4 Tablespoons butter
1/3 cup finely diced onion
1/3 cup finely diced green pepper
1 clove garlic, crushed
1 1/2 teaspoons curry powder
1/2 teaspoon dried crushed thyme
1 can peeled tomatoes (and liquid)
3 tablespoons currants
blanched toasted almonds (optional)
Cut the chicken into serving portions: 1 or two back pieces, 2 pieces of breast, wings, drumsticks and thighs. Wash and pat dry chicken, removing skin at this stage if desired. Coat pieces with a mixture of flour, salt and pepper. Heat the butter in a large skillet; brown the chicken. Set aside. Add the onion, green pepper, garlic, curry powder an thyme to the skillet. Stir over low heat to loosen the browned particles. Add the tinned tomatoes and liquid. Return the chicken to the skillet and submerge if possible. If the skin has been retained, cook the pieces skin side up. Cover and cook slowly until tender - 20 to 30 minutes. Stir the currants into the sauce. Serve accompanied by the almonds.
1 frying chicken
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
4 Tablespoons butter
1/3 cup finely diced onion
1/3 cup finely diced green pepper
1 clove garlic, crushed
1 1/2 teaspoons curry powder
1/2 teaspoon dried crushed thyme
1 can peeled tomatoes (and liquid)
3 tablespoons currants
blanched toasted almonds (optional)
Cut the chicken into serving portions: 1 or two back pieces, 2 pieces of breast, wings, drumsticks and thighs. Wash and pat dry chicken, removing skin at this stage if desired. Coat pieces with a mixture of flour, salt and pepper. Heat the butter in a large skillet; brown the chicken. Set aside. Add the onion, green pepper, garlic, curry powder an thyme to the skillet. Stir over low heat to loosen the browned particles. Add the tinned tomatoes and liquid. Return the chicken to the skillet and submerge if possible. If the skin has been retained, cook the pieces skin side up. Cover and cook slowly until tender - 20 to 30 minutes. Stir the currants into the sauce. Serve accompanied by the almonds.
African Groundnut Stew
1 lb ground beef
3 medium onions, sliced
3 Tablespoons vegetable oil
1 can peeled tomatoes (and liquid)
1/2 cup peanut butter
Brown beef in oil. Add onion. Cook until soft. Add tomatoes and liquid. Cover and cook 20 minutes. Sti in peanut butter and heat through. Serve on rice.
3 medium onions, sliced
3 Tablespoons vegetable oil
1 can peeled tomatoes (and liquid)
1/2 cup peanut butter
Brown beef in oil. Add onion. Cook until soft. Add tomatoes and liquid. Cover and cook 20 minutes. Sti in peanut butter and heat through. Serve on rice.
New Potato and Grilled Pepper Pizza
Based on the recipe in The Greens Cookbook
1 red bell pepper
3-4 Tablespoons virgin olive oil
1 1/2 teaspoons balsamic vinegar
salt and pepper
8 oz small new potatoes or red potatoes, very thinly sliced
1 clove garlic, chopped
4-6 teaspoons fresh herbs: parsley with lemon thyme, marjoram or lovage, coarsely chopped
4-6 Kalamata or 12 Nicoise olives, pitted and chopped
1 small red onion, thinly sliced
2 oz smoked cheese: smoked mozzarella, Bruder Basil, or smoked Gruyere, grated
2 oz Provolone cheese, grated
Parmesan
pizza dough (see Basic Pizza Dough)
While the pizza dough is rising, Roast the pepper over a flame or under the broiler until it is evenly charred. Put the pepper in a covered bowl or paper bag for 5 to 10 minutes to steam so that the skin loosens, then peel off the skin, and remove stem and seeds. Cut into narrow strips and season with 1 teaspoon of the olive oil, the vinegar, salt and pepper. Set aside.
Warm 2 Tablespoons olive oil in a large skillet, then add the potatoes, the garlic, 1 teaspoon of the herbs and salt to taste. Cook for a minute or two, stirring frequently, then add 2 to 3 Tablespoons water. Cover, reduce heat and cook until the potatoes are tender, about 5 to 6 minutes. Remove the lid and raise the heat to reduce any excess liquid. Combine the potatoes with the pepper and add the olives. Season to taste with salt and pepper.
Roll out the dough onto an oiled pizza pan. Brush the dough with oil, and cover with the red onion. Distribute about two thirds of the smoked cheese and Provolone, then add the potato and pepper mixture, followed by the rest of the smoked cheese and Provolone.
Sprinkle on the Parmesan now, or after the pizza comes out of the oven.
Bake at 400F or 200C for 15 minutes (the book suggests 500F for 12 minutes, but our oven doesn't seem to go that high!) or until crust is golden brown, slice, and eat.
1 red bell pepper
3-4 Tablespoons virgin olive oil
1 1/2 teaspoons balsamic vinegar
salt and pepper
8 oz small new potatoes or red potatoes, very thinly sliced
1 clove garlic, chopped
4-6 teaspoons fresh herbs: parsley with lemon thyme, marjoram or lovage, coarsely chopped
4-6 Kalamata or 12 Nicoise olives, pitted and chopped
1 small red onion, thinly sliced
2 oz smoked cheese: smoked mozzarella, Bruder Basil, or smoked Gruyere, grated
2 oz Provolone cheese, grated
Parmesan
pizza dough (see Basic Pizza Dough)
While the pizza dough is rising, Roast the pepper over a flame or under the broiler until it is evenly charred. Put the pepper in a covered bowl or paper bag for 5 to 10 minutes to steam so that the skin loosens, then peel off the skin, and remove stem and seeds. Cut into narrow strips and season with 1 teaspoon of the olive oil, the vinegar, salt and pepper. Set aside.
Warm 2 Tablespoons olive oil in a large skillet, then add the potatoes, the garlic, 1 teaspoon of the herbs and salt to taste. Cook for a minute or two, stirring frequently, then add 2 to 3 Tablespoons water. Cover, reduce heat and cook until the potatoes are tender, about 5 to 6 minutes. Remove the lid and raise the heat to reduce any excess liquid. Combine the potatoes with the pepper and add the olives. Season to taste with salt and pepper.
Roll out the dough onto an oiled pizza pan. Brush the dough with oil, and cover with the red onion. Distribute about two thirds of the smoked cheese and Provolone, then add the potato and pepper mixture, followed by the rest of the smoked cheese and Provolone.
Sprinkle on the Parmesan now, or after the pizza comes out of the oven.
Bake at 400F or 200C for 15 minutes (the book suggests 500F for 12 minutes, but our oven doesn't seem to go that high!) or until crust is golden brown, slice, and eat.
Bill's Basil Pizza
2 cups of basil leaves, firmly packed
2 gloves garlic
1/3 cup pine nuts
1/4 cup olive oil
1/3 to 1/2 cup Parmesan cheese
1 egg
375g smooth ricotta
125g cottage cheese
4-5 fresh tomatoes, thinly sliced
mozzarella and parmesan to cover
pizza dough (see Basic Pizza Dough)
Mince the 2 cloves of garlic in your food processor. Add and process the pine nuts. Add about half the basil and drizzle in half the olive oil, process until loosely chopped. Scrape down your processor then add the rest of the basil leaves. Process, adding the rest of the oil, until you have a paste. Add 1/3 to 1/2 cup of freshly grated Parmesan cheese. Process once more. Scrape out and set aside. Now you have made pesto.
In the washed processor bowl, combine the cottage cheese, ricotta and egg. Roll out the pizza dough into the pizza pan, covering it with the ricotta mixture. Then layer on the pesto, followed by the thinly sliced tomatoes. Sprinkle with mozzarella and parmesan to cover the top.
Bake at 400F or 200C for half an hour or until crust is golden brown, slice, and eat.
2 gloves garlic
1/3 cup pine nuts
1/4 cup olive oil
1/3 to 1/2 cup Parmesan cheese
1 egg
375g smooth ricotta
125g cottage cheese
4-5 fresh tomatoes, thinly sliced
mozzarella and parmesan to cover
pizza dough (see Basic Pizza Dough)
Mince the 2 cloves of garlic in your food processor. Add and process the pine nuts. Add about half the basil and drizzle in half the olive oil, process until loosely chopped. Scrape down your processor then add the rest of the basil leaves. Process, adding the rest of the oil, until you have a paste. Add 1/3 to 1/2 cup of freshly grated Parmesan cheese. Process once more. Scrape out and set aside. Now you have made pesto.
In the washed processor bowl, combine the cottage cheese, ricotta and egg. Roll out the pizza dough into the pizza pan, covering it with the ricotta mixture. Then layer on the pesto, followed by the thinly sliced tomatoes. Sprinkle with mozzarella and parmesan to cover the top.
Bake at 400F or 200C for half an hour or until crust is golden brown, slice, and eat.
Broccoli and Cottage Cheese Pizza
Based on the recipe in the December 1998 issue of Gourmet Magazine
4 Tablespoons olive oil
1-2 heads broccoli - flowerets cut into 3/4-inch pieces (and the stems into 1/2-inch dice if you want to use them as well)
1 1/3 cup cottage cheese
2 large eggs
4 large garlic cloves
1/2 teaspoon salt (or less)
1 cup freshly grated parmesan cheese
pizza dough (see Basic Pizza Dough)
In a large heavy skillet heat 2 tablespoons of the oil over moderately high heat until it is so hot the oil seems to withdraw from the center of the pan, and in it saute the broccoli, stirring it for about a minute or until it's bright green and well coated with the oil. Add 1/4 cup of water and cover the pot, letting the broccoli cook for 3 minutes until it is crisp-tender, then let it stand, uncovered, off the heat.
Add the salt and garlic to your food processor, pulsing until it is mixed and mashed. Add the cottage cheese and half the parmesan, and process until well mixed.
Sprinkle your oiled pizza pan with a little yellow cornmeal, spread your pizza dough over the pan and top with the cottage cheese mixture. Transfer the broccoli to the pizza with a slotted spoon and spread evenly over the pizza's surface. Sprinkle the rest of the Parmesan over the top, and drizzle the remaining 2 Tablespoons of oil over the pizza.
Bake at 400F or 200C for 15 minutes or until crust is golden brown, slice, and eat.
4 Tablespoons olive oil
1-2 heads broccoli - flowerets cut into 3/4-inch pieces (and the stems into 1/2-inch dice if you want to use them as well)
1 1/3 cup cottage cheese
2 large eggs
4 large garlic cloves
1/2 teaspoon salt (or less)
1 cup freshly grated parmesan cheese
pizza dough (see Basic Pizza Dough)
In a large heavy skillet heat 2 tablespoons of the oil over moderately high heat until it is so hot the oil seems to withdraw from the center of the pan, and in it saute the broccoli, stirring it for about a minute or until it's bright green and well coated with the oil. Add 1/4 cup of water and cover the pot, letting the broccoli cook for 3 minutes until it is crisp-tender, then let it stand, uncovered, off the heat.
Add the salt and garlic to your food processor, pulsing until it is mixed and mashed. Add the cottage cheese and half the parmesan, and process until well mixed.
Sprinkle your oiled pizza pan with a little yellow cornmeal, spread your pizza dough over the pan and top with the cottage cheese mixture. Transfer the broccoli to the pizza with a slotted spoon and spread evenly over the pizza's surface. Sprinkle the rest of the Parmesan over the top, and drizzle the remaining 2 Tablespoons of oil over the pizza.
Bake at 400F or 200C for 15 minutes or until crust is golden brown, slice, and eat.
Basic Pizza Dough
Based on the recipe in James Beard's Menus for Entertaining
1 cake or package of yeast (I use 1 Tablespoon Fermipan yeast - a good fast-acting, vacuum-dessicated yeast)
1 cup lukewarm water (can be hot but not scalding!)
1 teaspoon sugar (I use half this amount)
2 teaspoons salt (again, I use about half)
3 Tablespoons olive oil (I use 2 T maximum)
3 1/2 to 4 cups all-purpose flour (will vary wildly depending on the weather, etc.)
Most recipes containing yeast call for the wet ingredients to be combined and the dry ingredients added. With a dry yeast like this, I start with the dry ingredients.
Put the sugar, salt, yeast and one cup of the flour in a large mixing bowl. If you're using just white flour, add a little gluten flour if you can - it will aid the dough's elasticity. Add the wet ingredients and mix to a batter. Add flour half a cup at a time until mixing becomes difficult. With me, that's quite early on - I add a lot of flour while kneading.
Turn the mixture out onto a floured work surface and begin to knead it, adding more flour as required. To knead you fold the dough and press with the heel of your hands repeatedly. I have never over kneaded a bread dough, so I say you should not be afraid to continue kneading a dough. When your dough is ready it should be smooth and satiny and almost not sticky at all. Be wary of adding too much flour and making the dough too dry - better for it to be a little too sticky. Make the dough into a ball and test it - jab it with your finger. If the indentation immediately begins to spring back, you're done.
Place the ball in a clean bowl wiped in about a tablespoon of olive oil and cover the bowl with glad wrap. Let the dough rise until it's double in size. This may be up to an hour, but I find it's often much less.
Knead the dough a bit to remove air bubbles and roll it out into your designated pizza tray. We just use oiled oven trays and make rectangular pizza for the most part - doesn't make a difference to the taste! Top with whatever you like. Bake in a hot oven - 400F or 200C - for about 25 minutes or until crust and cheese is browning nicely.
1 cake or package of yeast (I use 1 Tablespoon Fermipan yeast - a good fast-acting, vacuum-dessicated yeast)
1 cup lukewarm water (can be hot but not scalding!)
1 teaspoon sugar (I use half this amount)
2 teaspoons salt (again, I use about half)
3 Tablespoons olive oil (I use 2 T maximum)
3 1/2 to 4 cups all-purpose flour (will vary wildly depending on the weather, etc.)
Most recipes containing yeast call for the wet ingredients to be combined and the dry ingredients added. With a dry yeast like this, I start with the dry ingredients.
Put the sugar, salt, yeast and one cup of the flour in a large mixing bowl. If you're using just white flour, add a little gluten flour if you can - it will aid the dough's elasticity. Add the wet ingredients and mix to a batter. Add flour half a cup at a time until mixing becomes difficult. With me, that's quite early on - I add a lot of flour while kneading.
Turn the mixture out onto a floured work surface and begin to knead it, adding more flour as required. To knead you fold the dough and press with the heel of your hands repeatedly. I have never over kneaded a bread dough, so I say you should not be afraid to continue kneading a dough. When your dough is ready it should be smooth and satiny and almost not sticky at all. Be wary of adding too much flour and making the dough too dry - better for it to be a little too sticky. Make the dough into a ball and test it - jab it with your finger. If the indentation immediately begins to spring back, you're done.
Place the ball in a clean bowl wiped in about a tablespoon of olive oil and cover the bowl with glad wrap. Let the dough rise until it's double in size. This may be up to an hour, but I find it's often much less.
Knead the dough a bit to remove air bubbles and roll it out into your designated pizza tray. We just use oiled oven trays and make rectangular pizza for the most part - doesn't make a difference to the taste! Top with whatever you like. Bake in a hot oven - 400F or 200C - for about 25 minutes or until crust and cheese is browning nicely.
Wednesday, April 8, 2009
Baked Oatmeal
2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1/3 cup raisins (or other dried fruit)
1 cup milk (skim works fine)
1/2 cup applesauce (or mashed banana)
2 tablespoons oil
1 egg, beaten
Preheat oven to 350 and grease an 8 or 9-inch square baking pan, preferably ceramic.
Combine oats, sugar, baking powder and raisins in a medium bowl. Mix milk, applesauce, oil and egg in a small bowl. Add to oat mixture and stir well. Pour into prepared pan and bake for 25 minutes. Serve warm with milk.
1/3 cup brown sugar
1 teaspoon baking powder
1/3 cup raisins (or other dried fruit)
1 cup milk (skim works fine)
1/2 cup applesauce (or mashed banana)
2 tablespoons oil
1 egg, beaten
Preheat oven to 350 and grease an 8 or 9-inch square baking pan, preferably ceramic.
Combine oats, sugar, baking powder and raisins in a medium bowl. Mix milk, applesauce, oil and egg in a small bowl. Add to oat mixture and stir well. Pour into prepared pan and bake for 25 minutes. Serve warm with milk.
Broccoli Salad
Salad:
1 large bunch broccoli
1 cup raisins
10 slices bacon or 1/2 cup bacon bits
1/2 cup red onion or sliced green onion/scallions
1/2 cup raw sunflower seeds
Dressing:
1 tablespoon sugar
1 tablespoon apple cider vinegar
1/3 cup plain yogurt or mayonnaise (or a mixture)
Salad -- Cut broccoli into bite size pieces and lightly steam to crisp tender. Fry bacon , drain and crumble. Combine salad ingredients or leave in separate containers for diners to combine.
Dressing -- combine well, a screw top jar works well. Refrigerate until ready to use. Put dressing on salad just before serving.
Can use cauliflower for all or part of broccoli.
1 large bunch broccoli
1 cup raisins
10 slices bacon or 1/2 cup bacon bits
1/2 cup red onion or sliced green onion/scallions
1/2 cup raw sunflower seeds
Dressing:
1 tablespoon sugar
1 tablespoon apple cider vinegar
1/3 cup plain yogurt or mayonnaise (or a mixture)
Salad -- Cut broccoli into bite size pieces and lightly steam to crisp tender. Fry bacon , drain and crumble. Combine salad ingredients or leave in separate containers for diners to combine.
Dressing -- combine well, a screw top jar works well. Refrigerate until ready to use. Put dressing on salad just before serving.
Can use cauliflower for all or part of broccoli.
Chinese Noodle Salad
Dressing:
1/4 cup red wine vinegar
2 tablespoons vegetable oil
2 tablespoons juice from mandarin oranges
1/2 tablespoon soy sauce
1/2 tablespoon sugar
Salad:
1-2 tablespoons butter or margarine
6 oz ramen noodles
1/2 cup slivered almonds
1 head bok choy or other cabbage or romaine lettuce or a combination
4 scallions/green onions, green and white parts finely chopped
1/2 cup dried cranberries
1 can mandarin oranges
3/4 pound cooked chicken or tofu or other meat, chopped
Dressing -- combine ingredients in a jar with a lid. Shake thoroughly and refrigerate until ready to use.
Salad -- Melt butter in a large skillet. Break noodles into small pieces. Add noodles and almonds to skillet and saute, until golden brown, stirring frequently. Drain on paper towels. (Can be browned in 350 oven for 5-7 minutes, check frequently to prevent burning).
Chop bok choy and combine with scallions and fruit in salad bowl. Toss with dressing, noodles, nuts and meat just before serving.
1/4 cup red wine vinegar
2 tablespoons vegetable oil
2 tablespoons juice from mandarin oranges
1/2 tablespoon soy sauce
1/2 tablespoon sugar
Salad:
1-2 tablespoons butter or margarine
6 oz ramen noodles
1/2 cup slivered almonds
1 head bok choy or other cabbage or romaine lettuce or a combination
4 scallions/green onions, green and white parts finely chopped
1/2 cup dried cranberries
1 can mandarin oranges
3/4 pound cooked chicken or tofu or other meat, chopped
Dressing -- combine ingredients in a jar with a lid. Shake thoroughly and refrigerate until ready to use.
Salad -- Melt butter in a large skillet. Break noodles into small pieces. Add noodles and almonds to skillet and saute, until golden brown, stirring frequently. Drain on paper towels. (Can be browned in 350 oven for 5-7 minutes, check frequently to prevent burning).
Chop bok choy and combine with scallions and fruit in salad bowl. Toss with dressing, noodles, nuts and meat just before serving.
Grumpfy's Pancakes
2 cups of a mix of whole grain flours (1 cup whole wheat, 1/2 cup cornmeal and 1/2 rye works well, or buckwheat or whatever works)
3 teaspoons of baking powder
salt
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar or honey
3 eggs
1 1/2 cups apple or orange juice
1/2 cup oil
1/8-1/4 teaspoon almond extract
Mix flours, baking powder, salt (if using), cinnamon and brown sugar (if using) in a large bowl with a whisk. Mix honey (if using), eggs, juice, oil and almond extract in a small bowl. Combine well. Let batter sit 15 minutes if possible. Adjust thickness of batter to preferences.
Heat griddle and make pancakes. Serve with maple syrup. Makes plenty for 4 or more.
Mix it up with flours and use different combinations. I would keep to using 1 cup all-purpose or whole wheat flour and using 1/2 to 1/3 of other. Could use wheat germ or rolled oats if desired. Use milk instead of juice.
3 teaspoons of baking powder
salt
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar or honey
3 eggs
1 1/2 cups apple or orange juice
1/2 cup oil
1/8-1/4 teaspoon almond extract
Mix flours, baking powder, salt (if using), cinnamon and brown sugar (if using) in a large bowl with a whisk. Mix honey (if using), eggs, juice, oil and almond extract in a small bowl. Combine well. Let batter sit 15 minutes if possible. Adjust thickness of batter to preferences.
Heat griddle and make pancakes. Serve with maple syrup. Makes plenty for 4 or more.
Mix it up with flours and use different combinations. I would keep to using 1 cup all-purpose or whole wheat flour and using 1/2 to 1/3 of other. Could use wheat germ or rolled oats if desired. Use milk instead of juice.
Sour Cream Crumb Cake
2 1/2 cups cake flour (this is important it makes a lot of difference)
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt (can be reduced or omitted)
1 cup unsalted butter or margarine, softened
1 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 cup sour cream or yogurt, room temperature
Streusel:
2/3 cup all-purpose or whole wheat flour
1/2 cup packed brown sugar
pinch of salt
1/4 cup unsalted butter or margarine, softened
Preheat oven to 350. Butter and flour a 13 x9 baking pan. Whisk together cake flour, baking powder, baking soda and salt in a small bowl; set aside. Beat butter and sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating until just mixed. Add vanilla extract. Add flour mixture alternately with sour cream, mixing until just combined, ending with flour. Spread batter evenly in pan.
For streusel, mix flour, sugar and salt in a small bowl. Work butter with fingers into mixture until it begins to clump. Sprinkle streusel evenly over the batter in the pan -- it will be a thick layer.
Bake cake in the middle of oven for 35-40 minutes or until it tests clean. Cool on a wire rack for 15-2o minutes. Cut into squares and serve.
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt (can be reduced or omitted)
1 cup unsalted butter or margarine, softened
1 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 cup sour cream or yogurt, room temperature
Streusel:
2/3 cup all-purpose or whole wheat flour
1/2 cup packed brown sugar
pinch of salt
1/4 cup unsalted butter or margarine, softened
Preheat oven to 350. Butter and flour a 13 x9 baking pan. Whisk together cake flour, baking powder, baking soda and salt in a small bowl; set aside. Beat butter and sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating until just mixed. Add vanilla extract. Add flour mixture alternately with sour cream, mixing until just combined, ending with flour. Spread batter evenly in pan.
For streusel, mix flour, sugar and salt in a small bowl. Work butter with fingers into mixture until it begins to clump. Sprinkle streusel evenly over the batter in the pan -- it will be a thick layer.
Bake cake in the middle of oven for 35-40 minutes or until it tests clean. Cool on a wire rack for 15-2o minutes. Cut into squares and serve.
Mulitgrain Buttermilk Waffles
3 eggs, separated
2 cups buttermilk
6 tablespoons melted margarine or butter
1 cup whole wheat flour
1/2 cup cornmeal
1/2 cup rye or barley or other whole grain flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1 -2 cups cooked grain (brown rice, millet, quinoa, anything works here)
Beat egg yolks until thick and lemon colored in a large bowl. Add buttermilk and margarine.
Mix flours (any mix of flours work here you need 2 cups total), baking powder, sugar and baking soda in a medium-sized bowl with a whisk. Add flour to egg yolk-buttermilk mixture. Stir until smooth. Stir in grain.
Beat egg whites in a large bowl until stiff. Fold in 3 batches into batter.
Bake on hot waffle iron, following manufacturer's directions.
2 cups buttermilk
6 tablespoons melted margarine or butter
1 cup whole wheat flour
1/2 cup cornmeal
1/2 cup rye or barley or other whole grain flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1 -2 cups cooked grain (brown rice, millet, quinoa, anything works here)
Beat egg yolks until thick and lemon colored in a large bowl. Add buttermilk and margarine.
Mix flours (any mix of flours work here you need 2 cups total), baking powder, sugar and baking soda in a medium-sized bowl with a whisk. Add flour to egg yolk-buttermilk mixture. Stir until smooth. Stir in grain.
Beat egg whites in a large bowl until stiff. Fold in 3 batches into batter.
Bake on hot waffle iron, following manufacturer's directions.
Monday, March 9, 2009
Chocolate Truffle Cake
(adapted from The River Cafe Cookbook)
This is NOT a cake. It is a confection.
Ingredients:
450-500 gr dark chocolate (60-70% cocoa butter is probably best) broken in bits
900 ml - 1 litre double cream
cocoa powder
Method:
1, Line a cake tin with plastic wrap. The tin needs to be fairly wide and deep (about 25 x 5 cm or 10" x 3"). However, since this cake doesn't bake, you can put the mixture in just about anything.
2. Melt the chocolate in a double boiler or a bowl over simmering water. You don't want the water to touch the bottom of the bowl. You don't want to do much with the chocolate as it is melting (no stirring).
3. As soon as the chocolate is completely melted take the double boiler top or the bowl off the pan and put it aside.
4. "Whisk the cream in a large bowl until it forms very soft peaks" says the cookbook. The double cream we use is really too thick to be whisked, so we just scoop it out of the container and stir it about in the bowl for a bit.
5. Fold a large spoonful of the cream into the chocolate until you can't see any traces of white, then fold what you have just made into the remaining cream in the bowl. Stir to combine (and eliminated white traces) and pour into the prepared tin.
6. Chill in the fridge for at least 2 hours, then invert onto a plate and dust with cocoa powder.
This amount is supposed to serve 10. We have found that for fewer than 10 it is smart to slice small pieces and discourage seconds. Not only does this mean that there will be more later, it noticeably reduces the amount of Milanta consumed afterwards.
(adapted from The River Cafe Cookbook)
This is NOT a cake. It is a confection.
Ingredients:
450-500 gr dark chocolate (60-70% cocoa butter is probably best) broken in bits
900 ml - 1 litre double cream
cocoa powder
Method:
1, Line a cake tin with plastic wrap. The tin needs to be fairly wide and deep (about 25 x 5 cm or 10" x 3"). However, since this cake doesn't bake, you can put the mixture in just about anything.
2. Melt the chocolate in a double boiler or a bowl over simmering water. You don't want the water to touch the bottom of the bowl. You don't want to do much with the chocolate as it is melting (no stirring).
3. As soon as the chocolate is completely melted take the double boiler top or the bowl off the pan and put it aside.
4. "Whisk the cream in a large bowl until it forms very soft peaks" says the cookbook. The double cream we use is really too thick to be whisked, so we just scoop it out of the container and stir it about in the bowl for a bit.
5. Fold a large spoonful of the cream into the chocolate until you can't see any traces of white, then fold what you have just made into the remaining cream in the bowl. Stir to combine (and eliminated white traces) and pour into the prepared tin.
6. Chill in the fridge for at least 2 hours, then invert onto a plate and dust with cocoa powder.
This amount is supposed to serve 10. We have found that for fewer than 10 it is smart to slice small pieces and discourage seconds. Not only does this mean that there will be more later, it noticeably reduces the amount of Milanta consumed afterwards.
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