Family Recipes

Marmalade Cake

2010-02-24T18:02:00.000-08:00

From organette blog
Adapted from the Boonville Hotel
You might also want to plan ahead for preparing the citrus fruits, since boiling and cooling them takes time. (And remember to use organic oranges and lemons, since you’ll be eating the rind.) Once you’ve got the nuts and fruits ready, this cake is quick to make.

1 small to medium orange
1 lemon
6 ounces raw almonds
1 cup all-purpose flour
1 Tbsp. baking powder
4 large eggs, ideally at room temperature
½ tsp. table salt
1 ½ cups sugar
2/3 cup olive oil
Confectioners’ sugar, for serving

First, get to work on the citrus. Put the orange and the lemon in a saucepan, and cover with water. (They’ll want to float. Don’t worry about it.) Bring to a boil over medium-high heat; then reduce the heat to medium and simmer for 30 minutes. Drain, and cool.

Meanwhile, toast the almonds. Preheat the oven to 325°F, and set a rack in the middle position. Put the almonds on an ungreased sheet pan, and bake until they look golden and smell warm and toasty, 10 to 15 minutes. (I tend to get nervous about burning them, and consequently, I always try to pull them out of the oven too soon. Don’t do that. Let them really toast.) Set aside to cool completely. When the almonds are cool, pulse them in a food processor until finely ground, the texture of coarse sand. Set aside.

Set the oven to 350°F, and grease a 9-inch round springform pan.

When the citrus is cool, cut the lemon in half, and scoop out and discard the pulp and seeds. Cut the orange in half, and discard the seeds. Put the lemon rind and orange halves in the food processor – there’s no need to wash it after grinding the almonds – and process to chop finely, almost to a coarse paste.

In a small bowl, whisk together the flour and baking powder.

Combine the eggs and salt in a mixing bowl. Beat until foamy. Gradually beat in the sugar. Fold in the flour mixture. Add the citrus, almonds, and olive oil, and beat on low speed to just incorporate. Do not overmix. Pour the batter into the prepared pan, and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Cool the cake in its pan on a wire rack. Remove the sides of the pan. Before serving, dust the cake with confectioners’ sugar.

Note: This cake tastes even better on the second - or even third - day, as the flavors meld and mellow. Store it at room temperature, covered with plastic wrap.

Oatmeal Pancakes

2010-02-24T18:00:00.000-08:00

From the organette blog

Adapted from the Inn at Fordhook Farm

2 cups rolled oats
2 cups buttermilk
½ cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 large eggs, lightly beaten
½ cup (1 stick) unsalted butter, melted but not hot
Vegetable oil or spray, for greasing the pan
Maple syrup, for serving

The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.

The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.

In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick.

Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.

Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.

Serve hot, with maple syrup.

Spicy Tofu Bento Bowl

2009-11-19T21:51:00.001-08:00

Made this tonight for our weekly vegetarian dinner and it was so delicious I had to share. Was planning on taking pics, but no leftovers so I will post one later. Vegetarian Times Magazine.

Spicy Tofu:
1/4 c low-sodium soy sauce
1/4 c chile-garlic sauce
2 Tbs. dark sesame oil
14 oz extra firm tofu ( I cubed it and let it drain on kitchen towel all day)
5 green onions, finely choppped
1/4 c plain yogurt
2 Tbs. lemon juice

Salad:
1/4 c low sodium soy sauce
2 Tbs. lemon juice
1 Tbs. minced fresh ginger ( I opted to grate vs. mince)
1 tsp. chile garlic sauce
cooked brown rice
mixed baby greens
carrot (optional)
cucumber, seeded and choppped (optional)
avocado, peeled and sliced (optional)
Toasted sesame seeds (optional)

Spicy Tofu: Whisk together the soy sauce, chile, and sesame oil in bowl. Heat a skillet over medium heat. Dip tofu in soy sauce mixture and place into oil. Fry until nice and golden brown. Cool the tofu.
Mix the onions, yogurt, and lemon juice to remaining soy-chile mixture. Toss with tofu.

Make Salad: Whisk the soy sauce, lemon juice, ginger, and chile sauce in bowl or mason jar.
Place dressing on bottom of bowl.
Mound the rice on top.
Top with greens.
Shave carrot strips over top with peeler. (optional)
Top with tofu.
Top with cucumber and avocado. (optional)
Sprinkle with toasted sesame seeds. (optional)

Enjoy!

Pappardelle with Mushroom Ragu Sauce

2009-09-23T20:55:00.001-07:00

This is a recipe from Alice Waters' cookbook The Art of Simple food. I really admire what Ms. Waters has done to revolutionize the way Americans think about food, however, I would not recommend this cookbook to others. I don't like the format she uses to write her recipes and find that some of the recipes I've made from the book are bland and uninspired. You definitely have to know your way around the kitchen to "doctor" some of them up. Having said that I made this meal because it is homework for my cooking class, the Seasonal Table at COS with Debb Campbell.

I made this for our vegetarian Wednesday feast with the usual suspects and asked that they give their honest feedback on the dinner. I served the pappardelle with a homemade European peasant loaf, a simple green salad, some of Ethan's amazing homemade beer, and some cab sav. For dessert I made a pear sherbert. I did my best to not modify the recipes but when I did I make note. Please read the comments to see what everyone thought.

Fresh Pasta page 89

2 C flour (I assumed all purpose since she didn't specify)
2 eggs
2 egg yolks

In a bowl add the measured flour. Make a well and pour in the eggs. Mix with a fork, as though scrambling eggs, incorporating the flour bit by bit. When the flour becomes too stiff to mix with fork, finish the mixing by hand. Knead lightly on a floured surface. Shape the dough into a disk and wrap in plastic. Let rest at least an hour before serving.
* I kneaded the dough about 10 min even though she did not mention this. I've played buffet before, sort of speak, and KNOW that pasta has to be kneaded a while to make it pliable enough to pass through the pasta machine.*

Roll out by hand our by using a machine. Go to pappardelle section for further instructions.
*I actually just put the noodles into my dehydrator at 150 degrees for about 3 hours. I like a pasta with some bite and not so gummy.*

Mushroom Ragu sauce page 228

2 Tbsp olive oil
1 large yellow onion, peeled and diced fine
1 large carrot, peeled and diced fine
2 celery stalks, diced fine
salt
6 thyme sprigs, leaves picked from the stems
6 parsley sprigs, leaves only, chopped
1 bay leaf
1/2 c diced tomatoes
2 Lbs mushrooms ( choose a mixture of 2 or 3 types such as chantrelles, black trumpets, hedgehogs, brown or white button)
Olive oil and a little butter
1/2 c cream or creme fraiche
1 c water or chicken broth

In a large, heavy skillet heat the 2 Tbsp olive oil. Add onion, carrot, celery, and salt. Cook over medium heat, until very tender. When cooked through, with no crunch but with little or no browning add the thyme, pasley, and bay leaf. Cook for 1 min. Add tomatoes and cook for 5 min. Set aside.

Carefully clean and slice the mushrooms. If the mushrooms are very dirty, it may be necessary to wash them. Prepare a skillet and cook each mushroom type of mushroom individually. As they cook, the mushrooms will give off liquid; let the juices boil away or tip of the juices and set them aside. Cook mushrooms until they are lightly browned. Turn the mushrooms over onto a cutting board and chop to the size of the cooked veges.

Combine the vege mix and mushrooms in a skillet and add the cream and broth. Bring to a simmer and cook for 15 min. Taste for salt and add as needed. Moisten with more liquid if too thick.

*I used dried mushrooms that I ordered through Oregon mushrooms. http://oregonmushrooms.rtrk.com/?scid=406053&kw=3733917
I reconstituted the chantrelle, black trumpet, and hedgehog mushrooms by adding 1 c of boiling water to 1 oz of dried mushrooms. I weighed the mushrooms to be sure everything was accurate. I kept them separate and put each in the fridge overnight. I saved the soaking liquid and substituted the broth with it, which gave the sauce a really intense mushroom flavor. I also added fresh criminis to make the 2 lbs. I chopped the mushrooms fine before I cooked them, so that saved me a step.*

Pappardelle with Bolognese Sauce pages 266-267

1 recipe Fresh Pasta
2 to 3 oz Parmesan grated (about 1/2 c)
2 c Bolognese Sauce (sub was Mushroom Ragu as recommended in book)
2 to 3 Tbsp butter ( I used unsalted)
salt
1 Tbsp chopped parsley

Cut pasta into 3/4" wide noodles. Toss the noodles with extra flour and lay them out on plate or baking sheet, cover them with a towel, and refrigerate until ready to use.

Bring a large pot of salted water to a boil. In a small saucepan warm the Mushroom Ragu sauce.

Cook the noodles in the boiling water for 3 or 4 min, until al dente. While the noodles are cooking, melt the butter in a large saute pan. Turn off the heat. Drain the noodles, reserving a small amount of the hot pasta water. Put the noodles into the warm pan with the butter and toss with two thirds of the parmesan and some salt.

Moisten with a bit of pasta water if needed. Divide the noodles among 4 pasta bowls or place on a warm platter. Spoon the sauce over the noodles. Sprinkle with the rest of the cheese and the parsley. Serve immediately.

Pear Sherbert page 375

6 to 8 ripe pears (about 3 lbs)
1 tsp fresh lemon juice
1 Tbsp sugar
1/3 c sugar
1 egg white

Place the lemon juice and 1 Tbsp of sugar in a bowl. Working with one pear at a time peel, quarter and core the pear; place into bowl and toss with lemon and sugar mixture. Repeat with remaining pears.

Add the remaining sugar and egg white to the pears. Puree the mixture in a food processor or blender until smooth. Taste and correct the seasoning with lemon juice or sugar. You should be able to taste both sweet and tart. Freeze right away in an ice cream maker according to manufacturer's instructions.
* I did not add the 1/3 c sugar because one of my guests is sensitive to sugar. Instead I added 1/8 tsp of cream of tartar to egg white to help stabilize it. I blended these two together first before adding the pears, and then I proceeded with the recipe.*

Assignment #1 done. :)

Blue Cheese dressing

2009-09-07T14:31:00.001-07:00

I wanted to blog this just in case I lost the recipe. It was great on a salad, but I suppose would also be great with buffalo wings. In any case.....

1 Tbsp hot bacon fat (I omitted this for R)
1/2 c sour cream
3 Tbsp whole milk
2 Tbsp cider vinegar
1/4 tsp salt
1/4 tsp fresh ground pepper
1 scallion, chopped
2/3 c crumbled blue cheese

Whisk bacon fat, sour cream, milk, vinegar, salt, and pepper until smooth. Stir in the scallion and the blue cheese. Thin with additional milk if desired.

Home made Feta

2009-09-07T11:56:00.001-07:00

Well, here is the recipe for homemade feta. Although I had originally wanted to do a taste and texture comparison between raw and conventional milk, I decided that I didn't need to know. I love that we use raw milk and the cheese came out superb. The salty and briny flavor of this feta is balanced by the silky texture of the cheese. It's quite wonderful. The nice thing about this recipe is that you use milk vs. goat's milk which keeps the cost down once you've gotten your supplies. Hope you will try it and give me some updates, especially if you're using conventional milk. We'll set up a taste test and see how they are different. As always, only use pasteurized milk not ultra-pasteurized. I would not recommend making cheese with raw milk unless you are 100% confident with your farmer and do not assume any liability should things go south. Enjoy.

http://www.finecooking.com/articles/how-to/make-homemade-cheese-feta.aspx

Spicy Dill Quick Pickles

2009-07-12T21:55:00.001-07:00

I really love pickles and made some this weekend with the help of food and wine. They are delicious and very easy to make.

Spicy Dill Quick Pickles

*For each 1 qt jar, use 12 oz of veges*
Before pickling do:
Asparagus - blanch 1 min and cool
Broccoli stems - peel and cut into sticks
Carrots - cut into sticks; blanch 2 min and cool
Cauliflower florets - blanch 1 min and cool
Green beans - steam 2 min and cool Cucumbers - quarter or thinly slice

*12 oz Veges (see above)*
3 Tbsp kosher salt
2 Tbsp sugar
1 1/4 c distilled white vinegar (5% acidity)
2 Tbsp coriander seeds
6 large garlic cloves, halved
4 to 6 long red or green hot chilies, halved lengthwise
16 dill sprigs

Pack veges into 2 clean 1 qt glass jars; also add 3 of the cloves to each, 1 Tbsp of the coriander seeds, 8 sprigs of dill, and tuck 2 to 3 of the halved chilies in between the veges. In a separate jar combine the salt, sugar, and vinegar. Shake until the salt and sugar are dissolved. Add 2 c water and pour the brine over the veges. Add enough water to keep the veges submerged. Close the jars and refrigerate overnight or for up to 1 month.

Home Made Corn Meal

2009-07-10T14:59:00.001-07:00

I wanted to make homemade corn meal for a while. I thought it would be simple enough and decided to do it without doing any online research. It's easy enough to make using some pretty basic supplies.

I started out by scraping the kernels from about 8 ears. I also scraped the pulp and put them onto my dehydrating trays. I dehydrated the kernels overnight at 105 degrees. The kernels seemed pretty dry so I processed them in the food processor only to find that there was still a lot of moisture. That's when I went online.

So, ideally you should dry the kernels still on the cob. Round 1 goes to the internet, oops. Then once the kernels are dried it's best to use a grain mill to grind the corn into meal. The grinders are not expensive (I found a nicely reviewed one on Amazon for about $ 30), but I had already started down this path. I decided to continue taking the crazy train.

I lined my dehydrator panel with some parchment paper so I wouldn't lose any kernels and dehydrated them again at 105 degrees overnight again. SUCCESS! I ground the corn once again using my blender this time because it seems to do a better job than the processor. I got a nice meal that I used to make polenta for dinner. It made about 1 and 3/4 c of meal. I could also have used it to make cornbread, but I didn't. I still don't like polenta, but it was really rewarding to know that I was able to do it. I may break down and buy the grain mill (yeah another gadget) knowing that I'll actually use it.

I just wanted to share because it made me feel accomplished. I think I'll just skip to step #2 next time and just started with mashed corn kernels. If you buy the corn I can always make you some meal.

Polenta
1 Tbsp coarse salt
2 bay leaves
1 2/3 c coarse cornmeal (white or yellow; best if homemade)
1 Tbsp extra virgin olive oil
salt and pepper

Put 7 cups of cold water, salt, and bay leaves into a medium heavy bottomed pan. Stir in cornmeal.

Bring to a boil over high heat, then add oil. Reduce heat to medium-low and continue cooking, stirring constantly with a wooden spoon, until polenta thickens and pulls away from the bottom and sides of pot, 30 to 40 min. Season with salt and pepper and remove the bay leaves.

Sauteed Vege Beerocks

2009-05-05T16:27:00.000-07:00

Made these with a hamburger bun recipe and some left over sauteed veges. You can use whatever veges you would like. I think the most important part of this recipe is the bread.

Veges that I sauteed for my beerocks included:
baby zucchini
baby yellow squash
red onion
crimini mushrooms
yams
chard

I sauteed the above veges until they were tender with a bit of a crunch and placed them in a bowl while I cooked the rest to my liking. I sauteed them in olive oil and salt. Once done set aside.
Beerock dough (aka hamburger buns)

¾ - 1 C. warm water
2 Tbs. butter, softened
1 large egg
3 ½ C. AP flour
¼ C. sugar
1 ¼ tsp. salt
1 Tbs. instant yeast

Mix and knead all ingredients to make a soft, smooth dough. You can do this by hand or in a stand mixer.

Form the dough into a ball and place in a lightly oiled bowl, cover and let rise for 1 -1 ½ hours.

Forming the Beerocks
Once you deflate the dough separate it into 8 equal pieces, roll into a ball and flatten. Place your mixture inside and pinch the sides of the dough together. Cupping your hands make it into a ball and place on a parchment lined cookie sheet and allow to rise 1 hour.

Brush the tops with butter and bake in 375 degree oven for 20 min. Remove from heat and cool on a rack.

Serve and enjoy.

Extra Tangy Sourdough Bread

2009-03-28T16:46:00.000-07:00

1 c "fed" sourdough starter
1 1/2 c lukewarm water
2 1/4 tsp salt
1 Tbsp sugar (optional)
5 c all purpose flour

Pour the starter into a large mixing bowl and add the water with 3 c of flour. Beat vigorously. Cover with plastic wrap and set aside to rest at cool room temp. (68 to 70 degrees) for 4 hours.

Then refrigerate overnight, or about 12 hours.

Add the remaining ingredients, kneading to form a smooth, soft dough. Place in a lightly greased bowl, cover, adn let it rise for about 5 hours.

Divide the dough in half and shape into 2 loaves ( I shape mine into rounds). Place onto a baking sheet, cover, and let it rise till doubled 2 to 3 hours.

Slash the tops and bake in pre-heated oven of 425 degrees for 30 min or until golden brown. Remove from the oven, and cool on a rack.

We love cheese

2009-03-18T16:36:00.001-07:00

I've been inspired lately (by Ethan mostly) and decided that I would start making our own cheese. So far I've made mozzarella, lemon cheese, and ricotta. Once my cultures and cheese press get here I will be making queso fresco, Gorgonzola, and cheddar among a few. It's really easy and we all love it. I've included the recipe for the easy version, which incidentally enough I made at my cooking class. We love it the best on some homemade sourdough bread with alaea finishing salt and some lemon zest.

Whole Milk Ricotta
1 gallon whole milk ( I use Raw Milk of course. In a pinch I use 1/2 gal raw milk and 1/2 gal whole; also be sure that it is pasteurized and not ultra-pasteurized.
1 tsp citric acid
1/4 c cool water
1 tsp salt, optional (cheese salt, however I use sel gris)
1-2 tbsp heavy cream (not needed if you are using raw milk, but highly recommended if using regular pasteurized milk.)

Add the citric acid into the water and stir until dissolved. Add this to your pot along with the salt and milk and mix thoroughly.

Heat the milk to 185 - 195 degrees (do not boil) . I have looked at my cheese log and found that I am most satisfied when my milk reaches 190 degrees. Stir often to prevent scorching.

As soon as the curds and whey separate (make sure whey is not milky), turn off the heat and leave undisturbed for 10 min. Be warned that is using Raw milk you won't see the curds until you let it rest, so don't panic.

Line a colander with butter muslin. Carefully ladle the curds into the muslin; once all curds are in tie the corners of muslin in knot and hang the bag to drain for 20 to 30 min (for raw milk ricotta you may need to leave undisturbed for 1 hour or more). The cheese is ready to eat once it is drained. For a creamier consistency, add the cream at the end and mix thoroughly.

Store in a covered container in the fridge for 1-2 weeks. Enjoy

Cauliflower Soup with Coriander and Cilantro Mint Chutney

2009-02-16T14:08:00.000-08:00

I got this recipe from my farmers market cooking class. I made it this weekend for my sick family. They loved it. Originally recipe acquire from Madhur Jaffrey's "Spice Kitchen" cookbook. When I measured the spices I rounded the tsp because I love the spices. Also, roasting the cauliflower before adding it to the stock adds more depth to this soup.

Soup
3 Tbsp vege oil
2 med onions peeled and chopped
1" piece of fresh ginger, peeled and cut into fine slivers
4 cloves of garlic, peeled and chopped
1 tsp ground cumin
2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp cayenne pepper ( you may use 1/8 tsp)
1 lb potatoes peeled and cut into 1/2" dice
1/2 of a cauliflower separated into floretes
7 c chicken broth ( I used homemade vege broth with excellent results)
1 c heavy cream

Heat the oil over fairly high heat in a large stock pot. When hot, put in the onions, ginger and garlic. Stir fry for about 4 min or until the onions are soft and starting to brown.

Add the cumin, coriander, turmeric, and cayenne. Stir and allow the spices to bloom for about 20 sec. Add the potatoes, cauliflower, and stock.

Stir and bring to a boil, cover and reduce the heat to low. Simmer gently for 10 min, or until the potatoes are tender.

Put batches of soup into blender or food processor. Once all batches are complete, add the cream and reheat gently. If you heat to fast you'll curdle the cream.

Chutney
1 c packed fresh cilantro
1/2 c fresh mint leaves
2 tbsp minced onion
a pinch of salt
3/4 tsp sugar
1 1/2 tsp fresh lime juice
3 tbsp plain yogurt

Process all the ingredients in processor or blender until smooth. Scrap down the sides halfway. Can be refrigerated for a day.

Moroccan-style lentil and chickpea soup

2009-01-25T17:06:00.001-08:00

From the cookbook fresh from the vegetarian slow cooker this amazing spicy soup will fill you with happiness. It was a big hit at Soup Sunday.

1 Tbsp olive oil
1 med-size yellow 0nion chopped
1 small carrot, chopped
3 garlic cloves, chopped
1/2 tsp peeled and minced fresh ginger
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground cardamom
1/2 cup dried lentils, picked over and rinsed
1 x 14.5 oz plum tomatoes drained and chopped (I used a can of pre diced tomatoes)
1 x 15.5 oz can chickpeas, drained and rinsed
6 c vege stock
1 Tbsp fresh lemon juice (I actually forgot to add this )
1 to 2 tsp harissa sauce to taste (recipe follows)
salt and pepper

Heat oil and add onions, carrots, and garlic and cook until softened. Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the veges.

Transfer the mixture to a slow cooker and add the lentils, tomatoes, chickpeas, and stock; cover and cook on low for 8 hours.

About 10 min before serving add the lemon juice and harissa; season with salt and pepper. A small bowl of harissa may be placed on the table for those who wish to add more.

Harissa Sauce
4 dried red chilies, stemmed and seeded
2 large garlic cloves, peeled
1 Tbsp olive oil
3/4 tsp ground caraway seeds ( I used whole seeds)
3/4 tsp ground coriander
1/2 tsp salt
3 Tbsp water

Place the chiles in a bowl and add boiling water to cover and let soak for 5 mins.

Drain the chiles and place them in a food processor. Add the garlic, oil, caraway, coriander, and salt; process until pureed. Add the water and process until smooth. Transfer sauce to a tightly covered container and store in the refrigerator until ready to use. Properly stored, it will keep for several weeks.

Tiramisu Pudding

2008-11-23T18:18:00.001-08:00

This was a hit at our last Soup Sunday. It's really easy to make and tastes like the real thing.

4C milk
2 small boxes of instant french vanilla pudding
2 small boxes of instant chocolate fudge pudding
1 1/2 c of good brewed coffee, cooled
24 to 30 lady fingers
1 Tbsp cognac (more for whipping cream)
1 tsp unsweetened cocoa powder
whipped cream for serving ( I infused the whipping cream with cognac, powdered sugar, and some coffee)

Make both puddings according to instructions. Place in refrigerator to set.

Use a pie dish or small casserole dish. Pour the coffee into a shallow dish and dip the ladyfingers into the coffee, turning to coat, and arrange in a single layer in the small casserole dish. Sprinkle with 1/2 tsp of the cognac over the top of the lady fingers; top with the chocolate pudding. Coat the remaining ladyfingers in coffee as instructed above and place over the chocolate pudding. Sprinkle with the remaining cognac. Top with the vanilla pudding.

Press a sheet of plastic wrap onto the top of the pudding and refrigerate overnight so that flavors mingle. Top with whipped cream and unsweetened cocoa before serving.

Lychee-tini

2008-10-17T09:46:00.001-07:00

A super good, super sweet martini! Very Sex and the City.

Serves 2

3 ounces Soho lychee liqueur
2 oucnes vodka
2 ounces cranberry juice
dash fresh lime juice

Shake with ice, pour into martini glasses and garnish with a slice of lime and a seeded fresh lychee.

Jamie Oliver's Pumpkin Rice Laksa Soup

2008-10-17T09:43:00.000-07:00

I got this recipe from Sarah. I have to confess that I haven't made it yet, but with the list of ingredients in it, I don't see how it could disappoint. Thank you Sarah and WebMD.

1lb 6oz pumpkin, butternut squash, or acorn squash, halved, peeled, and deseeded
small handful of lime leaves (have those in our garden if you need)
2 to 3 chilies, deseeded and finely sliced (we have Thai birds and jalapenos in the garden too)
2 cloves garlic, peeled and finely sliced
2 thumb size pieces of fresh ginger, peeled
3 sticks lemongrass, outer leaves removed (you can find this at RN rather inexpensively)
Large handful fresh cilantro, leaves picked, stalks chopped
1 tsp (heaping) five-spice powder
1 tsp ground cumin
Olive Oil
1 white onion, peeled and finely sliced
2 1/2 c chicken or vege stock
1 c basmati rice
2 x 14oz cans coconut milk
Sea salt and freshly ground black pepper (I have found that for soups I use the Sel Gris and not the Fleur de sel)
juice of 1 to 2 limes
Optional Garnishes: 1 fresh red chili, sliced; fresh coconut grated.

Chop the squash or pumpkin flesh into 2" cubes. Process the lime leaves, chilies, garlic, ginger, lemon grass, cilantro stalks, five-spice powder, and cumin together. Remove any stringy bits. Put this mixture in a pan with oil and the finely sliced onion and cook gently for 10 mins to release the flavors. Add the pumpkin and stock to your dutch oven or pot. Add the cooked mixture to the pumpkin and stock being sure to deglaze the pan to get all the good stuff.

Bring the soup to a boil and then reduce the heat and simmer with the lid on for about 15 min. or until the pumpkin/squash is tender. Add the rice and give it a good stir. Continue to simmer with the lid on until the rice is cooked, then remove the lid. Add the coconut milk, stir again, and taste with salt and pepper. To give the soup some sharpness add the lime juice. Top with your optional garnishes if desired upon serving.

Goombay Smash

2008-07-12T09:35:00.001-07:00

These are the signature drinks from the Pink Sands resort in the Bahamas. They pack a punch, but easily go down. LOVE :)

6 Tbsp pineapple juice
1/4 c orange juice
1/4 c Malibu (or other coconut-flavored rum)
2 Tbsp light rum
2 Tbsp golden rum
2 Tbsp Myers (or other dark rum)
Pineapple and orange slices for garnish.

Place all ingredients into a shaker and top with ice. Shake until very cold.
Pour into a garnished short glass filled with ice and enjoy.

Banana Jam

2008-06-29T16:07:00.001-07:00

Big hit at book club

2 c sugar
1/2 c strained lemon juice
zest of 2 lemons
6 medium ripe bananas, peeled and sliced into 1/4" pieces

Combine sugar, lemon juice, and zest in a bowl. Stir until sugar is coated. Add bananas and let stand for 2 hours in room temp. Transfer mixture into a pan and bring to a boil, then reduce heat and simmer uncovered for 30 min or until jam is thick. Stir frequently. Let cool and enjoy. May be placed into sterilized jars.

Devil's Food Cake

2008-06-15T15:50:00.000-07:00

2 c bakers sugar
2 sticks unsalted butter, softened
1 tsp vanilla
3/4 tsp almond extract
2 eggs at room temp
2 1/2 c cake flour
1 c good quality baking cocoa
2 tsp baking soda
1/2 tsp salt
2 1/4 c buttermilk and strong coffee
(I measure 1 1/2 c buttermilk and the rest coffee)

Preheat oven to 350

Beat sugar, butter, vanilla, and almond extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time until mixed. Let rest.

In another bowl sift together the flour, cocoa, baking soda, and salt. Alternately add the flour mixture and buttermilk mixture until it is combined on low speed. After these have been incorporated, bring speed up to med and mix for 1 more minute.

Pour into greased and floured cake pans or cupcake trays. Bake for 25 to 35 min or until toothpick comes out clean. Cool completely. Frost and garnish with chocolate curls if desired.

Chicken and Rice Cakes with Bacon

2008-06-08T17:06:00.001-07:00

*Makes 4 servings*

1 c chicken broth
1/2 c rice
4 slices turkey bacon
2 large eggs, beaten
1/2 c bread crumbs
Salt and pepper
2 Tbsp extra virgin olive oil

*For the humans only*
Sour cream
Salsa

In a medium saucepan, bring the chicken broth to a boil over high heat. Add the rice, lower the heat and simmer until tender, about 15 min. Transfer to a medium bowl and let cool.

While the rice is cooking, cook the bacon over medium heat in a skillet until crisp, about 5 min; drain on paper towels. Finely chop the bacon and add to the cooled rice. Reserve the skillet.

Mix the eggs and bread crumbs into the rice mixture; season with salt and pepper. Shape into 4 equal size patties.

In the reserved skillet, heat the olive oil and bring to medium heat. Add the rice cakes and cook for 4 min on each side. Let cool for 10 min before serving to your pooch or the humans. Top the human patties with sour cream and salsa.

Penny cupcakes

2008-06-08T16:59:00.000-07:00

2 very ripe bananas, mashed
1 carrot, grated
1 large egg
1/4 c honey
3 c water
4 c whole wheat flour
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground ginger
1 tsp baking powder

Preheat the oven to 350.

Grease 2 x 12 c muffin pans. In a large bowl, mix together the mashed bananas, carrot, egg and honey; stir in 3 c water.

In another bowl, stir together the flour, cinnamon, allspice, ginger and baking powder; mix into the carrot mixture.

Fill each muffin cup about 3/4 full. Bake until firm and dry, about 45 min. Let cool and "treat" your pooch.

Candied Ginger Biscuits

2008-06-08T16:52:00.000-07:00

Really good, but they get hard and turn into a cookie really. Best warm and when paired with the Apple Butter.

1/2 c butter softened
1/3 c brown sugar
2 Tbsp molasses
1/4 c apple juice
2 c flour
1 Tbsp ground ginger
1/2 tsp baking soda
1/2 c finely minced candied ginger

Cream the butter and sugar, then beat in the molasses and the apple juice.

Sift the flour, ground ginger, and baking soda together. Stir into the butter mixture and then add the candied ginger. Wrap in plastic and refrigerate 1 hr.

Roll out the dough about 3/4" thick and cut into round. Bake for 15 min in a 350 oven.

*these make great dog biscuits. follow recipe but omit the candied ginger. you could replace the ginger with cooked liver or chicken.*

Apple Butter

2008-06-08T16:22:00.000-07:00

8 large Granny Smith apples, peeled and diced
1 c apple juice (I juice granny smiths until I get enough juice)
1 c granulated sugar
1 tsp ground cinnamon

In a cast iron pot (Dutch oven) cook the diced apples and apple juice over medium heat for 30 min or until the apples are tender. Mash the apples, and stir in the sugar and the cinnamon. Preheat the oven to 275 and pour the apple mixture into a lightly greased 11 x 7 baking dish. Bake the apple butter for 5 hours, stirring every hour, or until of a spreading consistency. Cover and chill.

Tomatillo salsa

2008-05-18T18:00:00.000-07:00

8 med tomatillos, hulled and cleaned
1 large onion / cut into quarters
5 garlic cloves
1 bunch cilantro
chipotles in adobo sauce
olive oil
fresh lime juice

Pre heat your oven to 400. Place the tomatillos and the onion onto a foil lined rimmed baking sheet. Cook for 1 hour and 15 min. There is going to be juices so PLEASE use them in the processor to make the salsa.

Place the ingredients into a food processor, working in batches. Use chipotles to taste. I usually take 4 tomatillos, some the juices from the pan, half the onion, 3 garlic cloves, half the cilantro, and 2 to 3 chipotles and start the processor.

Let them process for a while and only add oil if you see that it's not very viscous. It doesn't take a lot of oil but you do need some. Once you've gotten the sauce to a smooth consistency, place in a bowl and repeat the process with the remaining ingredients.

Once both batches are done, I add the lime juice and salt to my taste. I like a fresher tasting salsa, so I usually add the juice of 2 to 4 limes. IF you feel that the salsa is too thick you can thin out with some water, although a bit of vinegar is good too.

Green Enchiladas

2008-04-04T10:49:00.001-07:00

I don't exactly measure everything, but Ryan loves my enchiladas. Hope that this is helpful.

Tomatillo salsa
8 med tomatillos, hulled and cleaned
1 large onion / cut into quarters
5 garlic cloves
1 bunch cilantro
chipotles in adobo sauce
olive oil
fresh lime juice

Pre heat your oven to 400. Place the tomatillos and the onion onto a foil lined rimmed baking sheet. Cook for 1 hour and 15 min. There is going to be juices so PLEASE use them in the processor to make the salsa.

Place the ingredients into a food processor, working in batches. Use chipotles to taste. I usually take 4 tomatillos, some the juices from the pan, half the onion, 3 garlic cloves, half the cilantro, and 2 to 3 chipotles and start the processor.

Let them process for a while and only add oil if you see that it's not very viscous. It doesn't take a lot of oil but you do need some. Once you've gotten the sauce to a smooth consistency, place in a bowl and repeat the process with the remaining ingredients.

Once both batches are done, I add the lime juice and salt to my taste. I like a fresher tasting salsa, so I usually add the juice of 2 to 4 limes. IF you feel that the salsa is too thick you can thin out with some water, although a bit of vinegar is good too.

You can leave the salsa alone and use it for the enchilladas, or if you really want a sweet salsa, place it into saucepan, and over low heat let it simmer for 4 to 5 hours. It keeps well in an airtight container for up to a month. If you notice it is getting a little thick just add water and adjust your salt and lime flavor to suit your taste.

Enchiladas
corn tortillas / 10 to 12? it really depends on your baking dish
canola oil
cheese of choice (I like a blend of extra sharp white cheddar and Monterey Jack; I've also been known to use goat cheese and jack, or cotija cheese and white cheddar)
Morningstar vege crumbles
chipotle seasoning
salt and pepper to taste
Onion chopped

I usually start with the meat. Place some oil into a pan and saute the onion until it is transparent. Add the vege meat and then salt, pepper, and chipotle seasoning to taste. Remove from heat and let it cool.

Grate your cheeses and set them aside. You don't need too much, just a bit for the filling and for the top.

In a frying pan add about 1" of canola oil. On medium heat let the oil heat until you see little bubbles indicating it's ready to use. I usually lower the heat a bit so that my house doesn't smell like frying and I don't smoke the oil. Place the tortillas one at a time in the oil. You want the tortillas to puff up but not crisp. Doing this ensures that the tortillas will be easy to handle and that they don't stick to your baking dish. I usually place my done tortillas onto paper towels to remove some of the oil.

Once you've cooked the tortillas and they are cool to the the touch, add a spoonful of the vege meat, a little of the cheese and roll to close. Place in your baking dish seam down. Repeat and fill your baking dish.

Cover the tortillas with enough salsa to cover the enchiladas and top with a bit of cheese. Cover your baking dish with foil. Bake in the oven at 350 for 35 to 40 or until the cheese is melted and bubbling on the sides. If you like a brown top, just broil a bit to give it some color.

Serve with more salsa, sour cream, or crema fresca. Enjoy!

Wheat and Oat Pancakes

2008-04-04T10:02:00.000-07:00

The kids didn't have school today, so Chloe and Gabe had these for breakfast. They loved them. Why use a mix when it's so easy to make at home. Enjoy!

3/4 c quick cooking oats (old fashioned ok too)
1 1/2 c + 2 Tbsp well shaken buttermilk, divided (3/4 c batches)
3/4 c whole wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/8 tsp fresh grated nutmeg
1/2 tsp salt
1 large egg, lightly beaten
2 Tbsp unsalted butter, melted
1 Tbsp packed brown sugar

bananas or other fresh fruit for garnish.

Soak oats in 3/4 c buttermilk for 10 mins (if using old fashioned soak for 15).

Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Stir egg, butter, brown sugar, remaining 3/4 c + 2 Tbsp buttermilk, and oat mixture into dry ingredients until just combined.

Heat griddle to 275 and lightly brush with melted butter. Working in batches pour batter onto griddle and cook until browned and cooked through.

Bon appetit.

Wine Cooler

2008-04-03T18:13:00.000-07:00

Tasty wine cooler that I had during Easter. Super easy to make and very good.

Moscato or Riesling white wine
Diet Squirt

Fill a glass with ice and add wine, fill the glass half way. Top with the Diet Squirt and stir. Very refreshing and yummy.

Gordon's Cup

2008-04-03T07:31:00.001-07:00

This summer drink is refreshing and DELICIOUS. Definitely a new staple at the Clarks. It tastes very complex, but very easy to make.

1 small lime cut into 8 wedges
2 x 1/1" thick rounds of peeled cucumber
1/4 c gin
2 TBSP simple syrup ( 1 to 1 water to sugar bring to a boil for 1 min and cool)
ice for shaker and glass
Pinch of sea salt (optional)

Place 3 wedges and the cucumber rounds into the shaker. Muddle with a muddler or with a wooden spoon. Add gin and simple syrup and cover with ice. Shake until shaker is iced and very cold. Pour into a glass filled with ice. Add salt if you are using and enjoy. It's GOOD!

Cheesemongers Mac and Cheese

2007-12-02T14:09:00.000-08:00

This is so obscene and wonderful. Very heavy so if making as a side dish, make your main course on the lighter side.

1 1/2 c coarsely grated Gouda (or Havarti works well too)
1 1/2 c coarsely grated Cheddar
1 1/2 c diced rindless Brie (it's easy to derind Brie if it's slightly frozen)
5 Tbsp butter Divided
1/4 c all purpose flour
2 tsp chopped fresh thyme
3/4 tsp nutmeg
4 c whole milk
1 3/4 c fresh breadcrumbs from crustless French bread
1 lb penne pasta
8 tbsp whipping cream (if making 1 day ahead)

Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to a large bowl. Set aside.

Mix all of the cheeses and set aside 1 cup for topping. Cover and chill. Melt 4 tbsp of butter in large saucepan over med heat. Add flour and still until mixture turns golden brown, about 4 min. Add cheeses and stir until melted and smooth.

Melt 1 Tbsp butter in heavy skillet over med high heat. Add breadcrumbs, toss and stir until golden brown, about 2 min. Transfer to plate.

Preheat oven to 375. Butter a 3 qt baking dish. Pour cheese mixture over pasta and toss. Place coated pasta into dish and sprinkle with reserved 1 cup of cheese and then top with breadcrumbs. Place on rimmed baking sheet and bake 20 min or until bubbly and golden.

*If made ahead cover with foil, chill. Drizzle with the cream before placing cheese and bread crumbs. Recover with foil and bake 15 min uncover and then bake for the 20 min.*

Herbs de Provence

2007-12-02T13:55:00.001-08:00

3 Tbsp oregano
3 Tbsp thyme
3 Tbsp savory
2 Tbsp lavender flowers
1 tsp basil
1 tsp sage
1 tsp rosemary

Excellent dried seasoning especially for roasted or grilled veges and fish

Winter Squash and Sweet Potato Soup

2007-10-22T19:40:00.000-07:00

1 Tbsp olive oil
1 small yellow onion, chopped
1 celery rib, chopped
2 med size sweet potatoes, peeled and diced
1 small butternut squash, peeled, seeded, and thinly sliced
8 cups vege stock
1 tsp dried thyme
1/2 tsp dried sage
1 whole roasted garlic bulb
1 stick of butter
1/2 c heavy cream
salt and pepper to taste

Heat the oil in a large skillet over medium heat. Add the onion and celery, cover and cook until softened. About 5 min.

Transfer the cooked vegetables to a slow cooker or large pot. Add the sweet potatoes, squash, stock, thyme and sage. Season with salt and pepper and cover. Cook on low for 6 hours in the slow cooker. If using stove, cover and bring to a boil. Simmer covered for about 30 min or until the squash and sweet potato are cooked.

Puree the soup in a blender or food processor, working in batches. Add the butter and cream and season to taste. Serve hot.

* I didn't actually use a recipe so these are all approximations. Just made it up on Sunday*

Jazzed Rice

2007-09-04T15:43:00.001-07:00

This is really great when you are serving a spicy main dish. It is refreshing and light and tastes really good.

2 c water
2 c chicken stock
2 c white rice
1 c chopped cilantro
1/2 c chopped Italian parsley
4 tbsp minced garlic
1/4 c fresh lime juice
2 tbsp extra virgin olive oil
2 tsp fresh black pepper
salt to taste

Make your rice as you regularly would in rice cooker or in pan. Once cooked place in a bowl and separate with a fork. Add all the ingredients and mix to incorporate. Serve warm or at room temp.

Canadian Bacon Strata

2007-08-30T09:45:00.000-07:00

For a 2 quart shallow baking dish.

Butter, softened for pan
4 english muffins, split, toasted, and cut in half
1/2 lb sliced Canadian bacon, halved ( about 10 slices)
1 1/4 c shredded sharp cheddar cheese (5 oz)
1/3 c finely shredded Parmesan cheese
8 large eggs
3 c milk or half and half
1 1/2 tbsp Dijon mustard
Coarse salt and ground pepper
1/4 tsp hot sauce

Butter the baking dish and set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheese. set aside.

In a large bowl, whisk together eggs, milk, mustard, 1/2 tsp salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.

Preheat oven to 350. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center, about 1 hour and 30 min. Tent loosely with foil if strata starts to brown too quickly. Let stand 10 m in before cutting and serving.

Artichoke and Prosciutto Strata

2007-08-30T09:41:00.001-07:00

I omit the Prosciutto to make it into a vege strata. I double it to fit into my 3" deep x 8" wide x 11" long baking dish. Single recipe is intended for an 8" square pan. It is super good.

1/2 oz dried porcini mushrooms
1/2 c porcini soaking liquid
4 large eggs
3 c half and half
1/2 tsp salt
1/4 tsp freshly ground pepper
8 c cubed crusty bread ( cut into 1 1/2" to 2" squares)
1/2 c fresh basil leaves cut into very thin strips ( cut then measure)
1/2 c fresh dill, chopped
1 x 6.5 oz jar marinated artichoke hearts, drained
3 oz prosciutto, cut into 1/2" wide strips
1/2 c grated Fontina cheese ( I use Gouda)
4 oz fresh goat cheese, crumbled
1/4 c grate Parmigiano Reggiano cheese

Soak the porcini in hot water to cover for about 30 min. Drain, reserving the liquid, and chop the mushrooms fine. Strain the liquid through a coffee filter or several layers of cheesecloth to remove any grit. Reserve 1/2 c.

Beat together the eggs, half and half, porcini liquid, salt and pepper until well blended. Adjust for seasoning. Place bread cubes in a large bowl and pour the egg mixture over it. Stir and let sit for 30 min, stirring occassionally.

Place half of the bread cubes on the bottom of a lightly buttered 8" square pan. Layer over this all the basil, dill, all of the artichoke hearts, half the prosciutto, half the porcini, half the Fontina, and half of the goat cheese. Cover with the other half of the bread cubes, and layer on the remaining ingredients in the same sequence. Sprinkle with the grated Parmesan cheese and pour any remaining custard over the top.

Refrigerate overnight. Next morning preheat oven to 350 and bake 1 hour, uncovered. If the top starts to brown too much, cover with foil. Let rest about 10 in before serving

Salt your Water!

2007-07-04T20:49:00.000-07:00

I recently took a Homemade Pasta class at Draegers and was informed by the Chef that when cooking pasta you should never Oil your pasta water ( or the sauce will not "stick" to your pasta) and you should salt the water enough to taste like it came from the sea (for fresh pasta only). Of course if doing this you should modify the sodium with the rest of the ingredients. The class was great and the pasta was Awesome!

Salmon, Caper, and Dill Fish Cakes

2007-07-04T19:38:00.000-07:00

These were a great hit at the Tapas party, and I am posting this by request. I omitted the salmon to make these into the vegetarian potato cakes that everyone gravitated to.

11 oz Salmon fillet
1 Tbsp oil
1 small onion peeled and very finely chopped
3/4 c mashed potato ( I used Yukon Gold potatoes)
2 Tbsp capers, rinsed and roughly chopped
1 1/2 Tbsp chopped fresh dill
7/8 c all purpose flour for coating
1 egg, beaten
2 c plain bread crumbs (garlic and herb would be great too I imagine)
1/4 stick butter
salt and pepper to taste
Lemon wedges for garnish

Preheat oven to 350
Put the salmon onto a parchment lined baking sheet and cook in the oven for 8 to 10 mins, or until it is cooked and flakes when broken with a fork.

Heat the olive oil in a small saucepan and cook the onion for 3 to 4 min or until softened but not browned.

Combine the mashed potato, onion, and flaked salmon in a large bowl and using a fork mix well. Stir in the capers and dill. Taste and season with salt and pepper. Refrigerate for at least 1 hour.

Put the flour, egg, and breadcrumbs in separate bowls and line them up in that order. Roll the mixture into Tbsp sized balls and flatten with the palm of your hand. Coat each fish cake in the flour, then dip into the egg, and finally coat with the breadcrumbs.

Heat the butter in a large skillet and cook each cake for 2 to 3 min on each side, or until golden brown. Repeat with the remaining cakes and serve with the wedges.

Mimosas

2007-06-11T23:00:00.001-07:00

orange juice
Dry Champagne
Triple sec
orange peel curls for garnish

Chill Champagne glasses in freezer. Pour 2 oz of OJ into each flute and fill almost to the rim with Champagne. Top each flute with a splash of Triple Sec. Garnish with curl.

Geology Punch

2007-06-11T22:58:00.000-07:00

1 bottle light rum
1 bottle dark rum
1 bottle white wine
8 oz lemon juice
8 oz simple syrup

Mix and refrigerate overnight or marinade in the sun. Add Ginger ale and serve over ice.

Paco's Formula

2007-06-11T22:57:00.001-07:00

8 c red wine
1 orange thinly sliced
1 lemon thinly sliced
3/4 c sugar
2 oz brandy, bourbon, or rye

Leave in the sun all day. Serve straight or with club soda over ice.

Basil Berry Wine Punch

2007-06-11T22:51:00.000-07:00

1 c raspberries
1 c blackberries
2 Tbsp simple syrup
1/4 c torn basil leaves
1/4 c torn mint leaves
1 bottle pinot grisio chilled
1/3 c red cinzano
1 x 10 0z bottle chilled club soda
1 lime thinly sliced

raspberries and blackberries for garnish

Puree raspberries and blackberries with simple syrup and pour into a bowl. Crush basil and mint then stir into puree. Cover and let stand 3 hours for flavors to meld.

Strain the berries and pour into a pitcher. Add the chilled pinot and then the cinzano. Top with club soda and stir in lime slices. Add the raspberries or blackberries into glass for garnish.

Ryan's Sangria

2007-06-11T22:47:00.000-07:00

1 bottle of red wine
1 lemon juiced
1 orange juiced
1 lime juiced
2 Tbsp sugar
splash of OJ
2 shots Gin
2 shots Peach Brandy
1 c sliced strawberries
1 can diced pineapples
1/3 c coconut milk
2 Tbsp vanilla extract or 1 vanilla bean sliced in half
1 bottle ginger ale

Mix all alcohol, juices, and fruit slices together. Place in the sun all day. Add coconut milk and ginger ale. Serve over ice.

Balsamic BBQ Sauce

2007-06-11T22:44:00.000-07:00

1 c balsamic vinegar
3/4 c ketchup
1 Tbsp Worcestershire sauce
1/3 c brown sugar
1 Tbsp Dijon mustard
1 clove garlic minced
salt and pepper to taste

Place all ingredients into a saucepan and simmer for 20 min or until the mixture is reduced by 2/3 and it coats back of a spoon very well.

Sour Cream Dough Fruit Cobbler

2007-06-02T10:50:00.000-07:00

Dough
1 2/3 c all purpose flour
1/3 c packed light brown sugar
1 Tbsp baking powder
1/4 tsp table salt
6 Tbsp unsalted butter, cut into 10 pieces
2 Flavorings (Choose from the following):
1/2 tsp lemon zest
3/4 tsp orange zest
1/4 c cornmeal
3/4 tsp cinnamon
1/2 c chopped and toasted almonds, pecans, walnuts, pistachios, or hazelnuts.
3/4 c sour cream chilled

Fruit Filling
8 cups of fruit ( you can choose up to three of the following):
apricots, blackberries, peaches, nectarines, plums, raspberries, or strawberries
1/2 c to 3/4 c sugar (depending on how ripe fruit is)
1 Tbsp flour (use 2 Tbsp if you are using berries)
1 or 2 filling flavorings (choose from the following):
1 1/4 tsp lemon zest
1 tsp orange zest
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp fresh minced ginger
1/4 tsp pure almond extract
1 tsp pure vanilla extract
2 Tbsp lemon juice

After choosing the fruit you are using, clean and cut it, then place it in a large bowl. Add sugar, flour, lemon juice, and choice of filling flavoring(s). Mix together and place into a 9 x 13 baking dish. Make dough.

Preheat oven to 350

In a food processor place the flour, sugar, baking powder, and salt; pulse for 10 seconds to combine ingredients. Add butter and pulse until dough looks like small peas. Transfer to a bowl and add your choice of flavorings. Add sour cream and with a spatula combine until dough sticks together. Use your hands if need be. Place dumplings onto the top of fruit. I try to make 12 out of the dough so that everyone gets their own dumpling.

Bake in the oven for 50 to 60 min. Let stand for 20 min so that the juices settle and serve. This can be enjoyed warm or hot with whipped cream or vanilla ice cream. Enjoy!

Velvet Rosa

2007-06-01T15:54:00.000-07:00

1 oz White Rum
1/2 oz Peach Schnapps
2 oz cranberry juice
Champagne

Put all ingredients, except Champagne, into a cocktail shaker with ice. Shake quickly and strain equally into 2 chilled champagne flutes and top off with Champagne. Stir quickly to bring effervescence into play. Garnish with a flower.

Diane's INCREDIBLE Oatmeal Cookies

2007-05-30T21:47:00.000-07:00

Our neighbors gave us some cookies for Christmas, and they were soooo good that I asked Diane for her recipe. Diane made a batch and wrote everything she uses, since she doesn't go off of a recipe. They're really good. Enjoy!

2 sticks unsalted butter softened
1 c firmly packed brown sugar
1/2 c sugar
2 eggs (beaten)
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1 1/2 c flour
3 c old fashioned oatmeal
2 c diced walnuts
2 c chocolate chips
1 c flake coconut

Preheat oven to 350
Beat together the butter, both sugars, eggs, vanilla, baking soda, and cinnamon.
Mix until smooth.
Add the flour and the oatmeal until well incorporated.
Add walnuts, coconut, and chocolate chips.
Drop tablespoon size balls onto ungreased cookie sheet.
Bake 10 to 12 mins.
Makes about 3 dozen.

Pie Crust - Double

2007-05-30T18:11:00.000-07:00

2 c all purpose flour ( I use pastry flour)
1 tsp salt
3/4 c vegetable shortening
5 Tbsp cold water

Mix flour and salt in a bowl together. Cut in shortening using pastry blender (or 2 knives) until all the flour is blended in to form pea size chunks. Sprinkle with water, 1 Tbsp at a time. Toss lightly w/ fork until dough forms a ball. Divide dough in half, and press into "pancakes".

Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. Transfer to pie plate. Prick sides and bottom to prevent shrinking. Cut vents onto top crust to allow steam to escape. Bake according to recipe instructions.

Glazed Strawberry Pie

2007-05-30T17:11:00.000-07:00

1 x Pie Crust
1 Tbsp egg white, lightly beaten
1/4 c sugar
3 Tbsp corn starch
1 c liquid cran/raspberry concentrate, thawed, undiluted
3/4 c water
4 c strawberries, rinsed, hulled, dried, and halved

Preheat oven to 425 at least 20 min before baking
Cook pie crust for 20 to 25 min until it is pale golden. Cool on rack for 3 min and brush the bottom and sides with the egg white; allow to cool completely.

In a saucepan, mix together the sugar and cornstarch. Gradually stir in the concentrate and water until smooth. Over med heat, bring to a boil stirring constantly. Boil for 1 min. Remove the pan from heat and cool completely.

Gently fold in the strawberries and spoon the filling into the baked pastry shell. Refrigerate at lease 4 hours or until set.

Banana Bread

2007-05-30T11:31:00.000-07:00

1/2 c unsalted butter
1/2 c brown sugar, light or dark
1 tsp vanilla
3/4 tsp baking soda
1/2 tsp salt
1 1/2 c mashed ripe bananas (about 3 med to large bananas)
1/4 c honey
2 large eggs
2 c whole wheat flour
1/2 c chopped walnuts (optional)

Preheat oven to 350

In a large bowl, beat together the butter, sugar, vanilla, baking soda, and salt. Add the bananas, honey, and eggs; beat until smooth. Add the flour and then the walnuts, stirring until smooth. Spoon the batter into a lightly greased loaf pan, smoothing the top. Let it rest at room temperature for 10 min.

Bake the bread for 50 min, then gently lay a piece of foil across the top, to prevent over browning. Bake for an additional 10 min, then remove the bread from the oven; a long toothpick should come out clean. Allow the loaf to cool for 10 min before removing it from the pan, and cooling it completely on a rack.

* To make them into Banana chocolate chip muffins just stir 3/4 c chocolate chips into the batter. Bake for 20 to 24 min or until toothpick comes out clean.

Classic Brownies

2007-05-30T11:11:00.000-07:00

5 Tbsp unsalted butter, cut into 5 pieces
4 oz bittersweet chocolate, coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
3/4 c sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp instant espresso powder ( optional)
1/4 to 1/2 tsp salt
1/3 c all purpose flour
1 c chopped walnuts

Get ready:
Center a rack in the oven
Preheat oven to 325
Line an 8" square pan with boil, butter foil, and place the pan on a baking sheet.

Set a heat proof bowl over a saucepan of simmering water. Put the butter in the bowl, top with the chopped chocolates and stir occasionally until the ingredients are just melted - you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water.

With a whisk, stir in the sugar. Don't be concerned when your smooth mixture turns grainy. 1 by 1, whisk in the eggs. Add the vanilla and give the ingredients a vigorous whisking before gently stirring in the espresso, if you're using it, salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the chopped walnuts.

Scrape the butter into the pan, and smooth the top with the spatula.

Bake the brownies for 30 to 33 min, or until the top is dull and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool the brownies to room temperature.

When the brownies are completely cool, turn onto a rack, peel away the foil and invert onto a cutting board. Cut into 16 squares.

Chicken w/ Goat cheese and Basil

2007-05-30T11:04:00.000-07:00

6 boneless chicken breasts with the skin on
8 to 10 oz garlic and herb goat cheese
Fresh basil leaves
Olive oil
Kosher salt
Fresh ground pepper

Preheat oven to 375

Place the breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving one side attached. Cut the cheese into 1/2" thick slices and place 1 or 2 slices + a large basil leaf under the skin of each breast. Pull the skin over as much of the meat as possible so chicken won't dry out. With fingers rub each piece with olive oil, sprinkle them with salt and pepper.

Bake the chicken 35 to 40 min, until the skin is lightly browned and the chicken is just cooked through.

Pepper

2007-05-30T07:48:00.000-07:00

Instead of making a mess do this. Grind fresh pepper onto a paper plate, then collapse plate in half to create funnel, so that you can place pepper in your measuring spoon accurately. Easy!

Balsamic Mushrooms

2007-05-30T07:44:00.000-07:00

1/4 c olive oil
12 oz white mushrooms, halved (quartered if large)
3 Tbsp balsamic vinegar
1 tsp coarse salt
1/4 tsp red pepper flakes
Freshly ground pepper

Heat oil in skillet over medium high heat. Add mushrooms, and cook until golden brown, about 5 min. Stir in vinegar, salt, pepper flakes, and season with pepper. Cook 1 min more. Transfer to a bowl and serve.

Peachy Floats

2007-05-30T07:43:00.001-07:00

Peach Schnapps
Club Soda
Vanilla Ice Cream

Mix club soda and schnapps in equal parts in glass. Top with ice cream.

Peachy Floats

2007-05-30T07:41:00.000-07:00

Peach syrup
Club Soda
Vanilla ice cream

Mix club soda and syrup in equal parts into glass. Top with vanilla ice cream.

Aloe Cucumber Refresher

2007-05-30T07:29:00.000-07:00

1 1/2 c sugar
1 1/2 c water
1 lb fresh ginger cut into 2" chunks
1/2 c fresh basil leaves, leave some for garnish
2 large English cucumbers
1 liter sparking water
1/2 c aloe juice

Ginger Basil Syrup
Mince ginger together with basil leaves. Set aside. In saucepan, bring water and sugar to a boil. Stir well to dissolve sugar. Add ginger and basil to syrup and reduce heat to simmer. Simmer 30 min. Strain and cool.

Cucumber juice
Roughly chop 1 1/2 of the cucumbers and thinly slice the rest for garnish. Place chopped cucumbers in blender with some sparkling water, enough to get a puree. Add more water if the mixture is too thick only 1 Tbs at a time. Strain and discard cucumber pulp but reserve juice.

To serve
Fill 8 oz glass with ice; add 3 oz each with syrup, aloe juice, cucumber juice. Top with a splash of sparking water. Garnish with leaves and cucumber.

Quick Spanakopita

2007-05-30T07:13:00.000-07:00

3 Tbsp olive oil
1 large onion, finely choppped
3 garlic cloves, minced
1 lb baby spinach
1 large egg
1/4 c fresh flat leaf parsley, finely chopped
1/4 c fresh dill, finely chopped
6 oz feta cheese, crumbled
1 1/2 tsp coarse salt
1/4 tsp fresh ground pepper
10 sheets phyllo dough, thawed if frozen
1 stick unsalted butter, melted

Preheat oven to 350

Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 min. Add garlic, and cook, stirring, 1 min. Gradually add spinach, and cook, stirring often, until wilted, about 5 min. Transfer to a bowl. Stir in egg, herbs, feta, salt, and pepper.

Lay 1 sheet of phyllo on a parchment lined baking sheet (cover the remaining phyllo with a damp towel), and brush with butter. Repeat twice. Spread spinach mixture on center. Top with 3 more buttered sheets. Fold in sides. Butter remaining 4 sheets; crumple over top. Bake until dark golden, about 40 min.

Watercress-Cauliflower Soup

2007-05-29T20:25:00.000-07:00

2 Tbsp unsalted butter
1 small onion, coarsely chopped
1 small head cauliflower, cut into 1" florets
2 c homemade or low-sodium chicken or vege broth
2 1/2 tsp coarse salt
Freshly ground pepper
1 bunch watercress, thick stems removed + small sprigs for garnish

Melt butter in a med saucepan over med heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 min. Add cauliflower, stock, salt, 1/4 tsp pepper, and 2 c water. Bring to a boil. Cover and reduce heat; simmer, stirring once, until cauliflower is very tender, about 15 min. Remove from heat, and stir in watercress.

Working in batches, puree soup in blender, filling no more than 1/2 way. Return soup to saucepan; cover to keep warm. To serve, divide among 4 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.

Carrot Fries

2007-05-29T20:23:00.000-07:00

Preheat oven to 400

Cut 16 med carrots into sticks
2 Tbsp olive oil
Salt to taste

In a bowl combine the sticks, oil, and salt. Place onto parchment lined cookie sheet, and bake 20 to 25 min.

Edamame Hummus

2007-05-29T20:14:00.000-07:00

1 1/2 c shelled edamame
1/2 c fresh flat leaf parsley
3 Tbsp tahini
3 Tbsp fresh lemon juice
2 cloves of garlic, chopped

Combine edamame, parsley, tahini, 3 Tbs water, lemon juice, garlic, and salt to taste in processor. Blend 1 to 2 min or until smooth.

Spoon hummus into serving bowl.

Rice Paper Wrap

2007-05-29T20:07:00.000-07:00

2 limes juiced
Segments of 1 lime
1 Tbsp Dijon mustard
1 Tbsp brown sugar
1/4 c grape seed oil
1/4 c Basil leaves, whole
1/2 lb bean sprouts, hair removed
1 med red bell pepper, julienned
1 med carrot, peeled and julienned
1 small package smoked tofu, julienned
1 package rice papers, 10 to 12" diameter, rehydrated
salt and pepper to taste

In a bowl whisk together juice, lime, mustard, and sugar. Whisk in the oil and season. Toss with all the vegetables and tofu. Check for seasoning.

Lay out 1 wrapper and place a small amount of mix near the bottom,, and roll the bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap and chill at least 2 hours.

Vege Dip

2007-05-29T20:05:00.000-07:00

1 x 8 oz cream cheese
1 c light mayo
1 c sour cream
1 Tbsp vinegar
1 Tbsp lemon juice
1/2 c rocquefort or gargonzola cheese

Blend together and serve

Three herb chimichurri dip

2007-05-29T19:57:00.000-07:00

1 c fresh parsley
1/4 c fresh oregano
2 Tbs fresh mint
1/3 c olive oil
2 Tbsp white wine vinegar
2 tsp lemon juice
1tsp honey
1 clove garlic, peeled
1/2 tsp sea salt
1/2 tsp fresh ground pepper
4 slices sour dough bread torn into quarters

Place parsley, oregano, mint, olive oil, vinegar, lemon juice, honey, garlic, salt, and pepper into processor and process 20 to 30 sec, or until mixture is blended.

Pour into serving dish and use bread for dipping.

Chickpea, mint, and parsley spread

2007-05-29T19:50:00.000-07:00

1/2 c olive oil + more for drizzling
1 med onion , coarsely chopped
4 small garlic cloves, coarsely chopped
2 c chickpeas, rinsed and drained
1/3 c fresh mint, coarsely chopped
1/4 c flat leaf parsley, coarsely chopped
2 Tbsp + 1 tsp fresh lemon juice
1 1/4 tsp coarse salt
freshly ground pepper
2 to 4 warmed pitas, for serving

Heat 1/4 c oil in a saucepan over medium heat. Add onion, and cook until softened, about 8 min. Add garlic and cook stirring 2 min. Add chickpeas, and cook 3 min. Remove from heat; let cool 15 min.

Add chickpea mixture, mint, parsley, lemon juice, and salt to processor, season with pepper, and puree. With machine running, add remaining 1/4 c oil in a slow, steady stream, mixing until emulsified. Transfer to a serving bowl and drizzle with oil. Serve with pitas.

Spread can be refrigerated in an airtight container up to 3 days

Chocolate Frosting

2007-05-29T19:49:00.000-07:00

1 1/2 c sugar
6 Tbsp butter
6 Tbsp milk
1/2 c chocolate chips
5 large marshmallows

Cook sugar, butter, and milk for 1 min. Add chocolate chips and marshmallows and beat until smooth.

Vanilla Frosting

2007-05-29T19:47:00.000-07:00

1 c crisco
1 c butter
2 c sugar ( I use Splenda)
6 Tbsp flour
1 c milk
2 tsp vanilla
Dash of salt

Beat with mixer for 15 mins until smooth

Moist Chocolate Cupcakes

2007-05-29T19:43:00.000-07:00

1 1/2 c flour
1 c sugar
1 tsp baking soda
1 tsp salt
1/3 c cocoa powder
1/2 c vege oil
1 c water *
1 tsp vinegar

Preheat oven 350
Mix all ingredients well with a mixer until brown and smooth free of lumps.
Bake 25 mins.

*buttermilk or milk may be substituted for water

Grilled Eggplant and Goat Cheese Salad

2007-04-30T19:50:00.001-07:00

7 Japanese eggplant, ends trimmed, cut into 1-inch slices (we just used a regular eggplant cut into 1/2" slices)
1/2 c. toasted pine nuts
3 oz. crumbled goat cheese
1/3 c. basil, thinly sliced
2 Tbs. chopped mint
6 Tbs. extra virgin olive oil
3 Tbs. balsamic vinegar
salt and pepper

Heat a grill pan over medium high or preheat a gas or charcoal grill. Drizzle 3 Tbs. of the olive oil over the eggplant slices and toss to coat. Grill the slices until tender and grill marks appear, 3-4 minutes for side. If you have neither grilling devices, roast in the oven at 450 degrees for 15 minutes, turning once.

Place the grilled slices side-by-side on a big serving platter. Sprinkle with the pine nuts, goat cheese, basil and mint. Drizzle with the rest of the olive oil and the balsamic vinegar. Top with salt and pepper.

Bahama Mama

2007-04-29T11:32:00.000-07:00

1/2 oz dark rum
1/2 oz Malibu
1/4 oz coffee liqueur
1/4 oz 151 proof rum
juice of 1/2 lemon
4 oz pineapple juice

Shake and pour over ice. Garnish with a pineapple stick or cherry.

Roasted Red Pepper Soup

2007-04-29T11:21:00.000-07:00

3 red bell peppers
1/4 c olive oil
1 carrot finely chopped
1 stalk celery finely chopped
1 large red onion finely chopped
1 x 40oz can of tomatoes in juice
1/2 c basil leaves, chopped
2 Tbs balsamic vinegar
2 c heavy cream

Roast peppers over a flame until blacken on the sides ( I bake in the oven to achieve the same effect). Put in bowl and cover with plastic and let sit for 10 min. Remove from bowl and remove skin, seeds, and stems.

In a pot heat olive oil over med high heat. Add onions, celery, and red onion. Cook over med high heat until veges are beginning to soften. Add roasted peppers, tomatoes, basil, and vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.

Remove from heat and transfer to a food processor and process until smooth. Add heavy cream and mix until well combined.
Serve warm

Russian Salad

2007-04-29T11:15:00.000-07:00

serves 4 to 6

3 1/2 oz new potatoes
1/2 c freshly shelled peas
3 1/2 oz good quality canned tuna in olive oil
1 hard cooked egg, roughly chopped
2 Tbs mayo
1 Tbs snipped fresh chives, plus extra for garnish
a pinch of Spanish sweet smoked paprika
1 Belgian endive, separated into leaves, cleaned and patted dry
salt and freshly ground black pepper

Boil the potatoes for 8 to 10 min or until cooked but still firm. Run them under cold water and leave to cool, then cut into cubes about 1/2"

Cook the peas in boiling water 2 min, or until just cooked. Cool completely under running cold water.

Combine all ingredients except endive in a bowl and season to taste. Set aside in fridge until ready to serve. Dish by filling endives, cup side up, with salad mixture and serve garnished with chives.

Cheese and Olive Empanadas

2007-04-29T11:08:00.000-07:00

1 quantity Empanada Pastry (see Misc)
7 oz soft goat or sheep's cheese
1 egg, lightly beaten
3/4 c pitted green olives, roughly chopped
all purpose flour for dusting
1/4 stick butter, melted
freshly ground black pepper

Prepare the pastry and refrigerate until ready to assemble the pies.
Preheat oven to 400

Put the cheese, egg, and chopped olives in a bowl and mix well, then season with black pepper.
Roll the pastry out on a lightly floured surface to approximately 1/8 to 1/4" thick and using a round cutter cut out circles.

Place a heaped teaspoon of the filling on 1/2 of each round of pastry. Dip finger in water and slightly dampen the pastry edges to help them stick, then fold pastry over the filling to make a 1/2 moon. To seal, pinch the edges firmly together, then press edges with prongs of a fork to finish.

Brush the empanadas w/ melted butter and bake in the oven for 15 to 18 min or until golden and puffed. Serve hot or warm.

Empanada Pastry Dough

2007-04-29T11:01:00.001-07:00

4 c all purpose flour + more for dusting ( or pastry dough)
1/2 tsp extra fine salt
1 c water
2 1/4 sticks unsalted butter at room temp

Mix the flour with salt in a large bowl and make a well in the center. Gradually mix in enough water to make a smooth, workable dough. Knead dough for 8 to 10 min, then cover and chill for at least 30 min.

Roll the dough out on a large, lightly floured, flat surface, or floured board, into a rectangle( about 17 1/2" x 12"). Spread the butter evenly over the dough and fold each short edge into the center, then the whole thing in half again, so that it is four layers thick. Cover and refrigerate for a further 30 min.

Roll the dough out again to original size and again fold into four, then return it to the fridge for a final 30 min. The dough is FINALLY ready to use.

Fill and cook according to the recipe.

All Day Minestrone

2007-04-29T10:49:00.000-07:00

Dust off the crock pot!

1 Tbs olive oil
1 med yellow onion, minced
1 celery rib, chopped
1 large carrot, chopped
2 garlic cloves, minced
4 oz green beans, ends trimmed and cut into 1" pieces
1 x 15.5 oz chickpeas, drained and rinsed
1 x 14.5 oz can diced tomatoes, left undrained
1 med zucchini or yellow summer squash
6 c vegetable stock
salt and freshly ground pepper
1/2 c raw ditalini or other small soup pasta or 1 c cooked pasta
1/4 c pesto

Pour the oil in the bottom of a 4 or 6 qt slow cooker. Add the onion, celery, carrot, and garlic; cover and cook on high while you assemble the remaining ingredients.

After you've prepped, add the green beans, chickpeas, tomatoes, zucchini, and stock to cooker and season with salt and pepper. Cover and cook on low for 7 to 8 hrs.

If using raw ditalini, about 1 hour before you are ready to serve, add it to the slow cooker and cover.
Just before serving stir in the pesto (and already cooked pasta if using)

Basic Pizza Dough

2007-04-29T10:36:00.000-07:00

1 1/2 c warm water (110 to 115 F)
1 x 1/4 oz package of active dry yeast
1 tsp sugar ( I use 1 Tbs honey)
3 1/2 c all purpose flour
1/2 c semolina flour
1/3 c olive oil + extra for brushing bowl
1 tsp salt

I use cornmeal on the bottom of my baking stone so that the dough does not stick onto the surface. A little goes a long way. Great to use on pizza pans without holes on the bottom too.

Combine the water, yeast, and sugar in a large mixing bowl, then stir to combine and dissolve the sugar (or honey) and yeast. Cover with plastic wrap and let stand until foamy, about 5 min in a warm area with no drafts.

Add 1 1/2 c flour, the semolina, 1/3 c olive oil, and salt. Mix by hand using a wooden spoon until smooth. Continue working flour , 1/4 c at a time, into the dough until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured work surface and kneed until smooth but still tacky, 3 to 5 min.

Coat a large mixing bowl with oil, place the dough into the bowl, and turn to coat all sides. Cover with plastic wrap (I recycle the piece I used earlier) or clean kitchen towel (not terry) and place in a warm place, draft free, until it doubles in size about 1 to 1 1/2 hrs. Punch down the dough and divide into two equal portions. Roll each portion into a ball and store in airtight bags or form to make your pizza.

Mexican Wedding cakes / Tea cakes

2007-04-29T10:24:00.000-07:00

These go in a hurry at a party. They are easy to make and quite tasty.

2 sticks unsalted butter, softened
1/2 c powdered sugar
1/2 tsp vanilla
2 c all purpose flour
1/8 tsp salt
2 c finely chopped walnuts or pecans ( I process 1 cup of each kind of nut)

1 1/2 c powdered sugar to roll cookies in

To make them into lemon tea cakes, omit the vanilla and add the zest of 1 lemon and 1 1/2 tsp lemon juice to the butter mixture.

Preheat oven to 350

Beat butter and the 1/2 c of powdered sugar until smooth. Add vanilla.
In a separate bowl mix flour, salt, and nuts. Gradually add to butter mixture.
Once combined roll the dough into 1" balls or larger. Place balls onto ungreased cookie sheets
Bake 15 min or until lightly browned
While still hot roll in the 1 1/2 c powdered sugar and place onto a cooling rack. Once cooled roll once again the powdered sugar to coat and place on final serving plate.

Butter Lettuce, Persimmon, Feta, and Hazelnut Salad

2007-04-29T10:20:00.000-07:00

2 Tbs Sherry wine vinegar
1 Tbs minced shallot
1 1/2 tsp Dijon mustard
1/3 c hazelnut oil

1 large head of butter lettuce or Boston lettuce, torn into bite size pieces
3 med firm but ripe Fuyu persimmons, peeled, halved, and sliced
1/2 c crumbled fresh Feta
1/4 c chopped toasted hazelnuts

Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.

Sweet Onion Salad

2007-04-29T10:15:00.000-07:00

1 small vidalia onion very thinly sliced
1 small red onion very thinly sliced
3 Tbs sherry vinegar
1 Tbs honey
1 tsp fresh lemon juice
1 tsp Dijon mustard
1/4 tsp coarse salt
1/8 tsp freshly ground pepper
2 Tbs + 1 12/ tsp extra virgin olive oil
1 med radicchio, cored and leaves cut into 1/2" pieces
2 large leaves red leaf lettuce torn into pieces
1 c red or yellow grape tomatoes
Cilantro

Put onions in a large bowl of cold water. Swish onions with hands until water becomes cloudy. Transfer to a bowl of clean water and let soak 15 min. Repeat twice. Drain and pat dry. Transfer to a large bowl.

Whisk together vinegar, honey, lemon juice, mustard, salt, and pepper in a bowl. Add oil in a slow stream whisking until emulsified.

Add radicchio, lettuce, tomatoes, and cilantro to onion bowl. Drizzle with dressing to taste and toss.
Serve with remaining dressing on the side.

Mincing Garlic

2007-04-29T10:06:00.000-07:00

My friend Ethan taught me how to mince garlic effortlessly, so I thought that I would pass it along. Peel your clove as you normally would. Instead of mincing with the sharp side of your knife use the opposite side (so sharp side up) to "crush" the garlic. Then turn your knife around and mince.
Voila!

Panzanella

2007-04-29T10:00:00.000-07:00

1 small loaf of French bread cubed (4 c worth)
1/4 c olive oil
1 1/2 lb tomatoes diced
1 small red onion, thinly sliced ( I use my mandolin)
1/4 c green olives, pitted and coarsely chopped ( I like to use the garlic stuffed ones)
1/4 c basil
2 tsp capers

dressing:
3 cloves garlic, minced (See Tips)
2 Tbs red wine vinegar
2 Tbs sugar ( I use Splenda)
lemon zest

Preheat oven to 350

Place cubed bread onto a lined rimmed cookie sheet and bake until golden brown
Heat oil and add garlic; cook until carmelized. To the pan add the vinegar, sugar, and zest and combine to taste.
Place all dry ingredients into a bowl and top with dressing, mix gently. Let flavors develop in fridge for at least 2 hours. The longer it marinates the better it tastes.

Balsamic Marinade

2007-04-29T09:55:00.000-07:00

1/2 c balsamic vinegar
2 Tbs honey
2 Tbs olive oil
2 cloves garlic, minced

For a Sauce:
Combine all the ingredients above and reduce to a sauce in a saucepan.

I use this marinade with Tofu. I make it and then add tofu and let it sit overnight in the fridge. In the morning I bake the Tofu and use it in salads, etc.

Dominie's Three Bean Salad

2007-04-29T09:48:00.000-07:00

16 oz cut green beans
2 x 16 oz kidney beans
2 x 16 oz wax beans
2 x 15 oz garbanzo beans
1 large green bell chopped
1 bunch green onions, sliced
or 1 small red onion chopped
2 c white vinegar
2 c sugar ( I use Splenda)
1/2 c water
1 tsp salt

Drain all beans and place into a large bowl and add pepper and onions.
In a saucepan add vinegar, sugar, water, and salt to a boil or until sugar dissolves completely. Pour over the beans and veges.
Let cool and marinate in fridge for at least 2 hrs before serving. The longer it marinates the better it tastes.

Wanda's Wedding Potatoes

2007-04-29T09:41:00.000-07:00

These are a Parento Family staple during the holidays. You'll never want to just eat plain old mashed potatoes again after this.

6 to 8 med potatoes ( I prefer Yukon gold yellow potatoes)
4 Tbs butter
1 can cream of chicken soup ( I use cream of mushroom for the us)
1 1/2 c grated sharp cheddar
16 oz sour cream
1 1/3 c chopped green onions

Topping:
2 Tbs butter and crushed corn flakes ( I used Frosted flakes once with great results) mixed together

Preheat oven to 350 after you are done with soup mixture

Cook potatoes then cool, peel, and grate.
Heat the butter, soup, onions, and cheese. When cheese melts add sour cream and mix with potatoes.
Place potatoes into a 2 1/2 qt casserole dish and top with topping.
Bake in the oven for 1 hour

Basil spiked Roast Turkey

2007-04-29T09:32:00.000-07:00

As you know I don't eat meat so making this for the first Thanksgiving in our home seemed like such a challenge. For being my first attempt, the meat eaters really loved it.

12 lb turkey, thawed
1/2 c fresh basil leaves
2 Tbs vege oil, butter, or butter flavored crisco
1/4 tsp salt
1/4 tsp freshly ground pepper
3/4 c chopped onion
1/3 c chopped carrots
1/3 c chopped celery

Preheat oven to 350
Remember to baste every 30 min to 1 hr for really moist meat. Don't forget to add the "juice" inside the cavity of the bird too.

Place turkey in roasting pan. Loosen turkey skin from breast at neck by hand; slide basil leaves between skin and breast meat.

Brush or smear turkey with oil, butter, or crisco; sprinkle with salt and pepper. Loosely cover breast area with foil. Bake 1 hour or until legs are a light brown. Remove turkey from oven and make a cut between breast and leg down to backbone. Place onion, carrots, and celery around the turkey in pan. Bake another 1 1/2 hr. Remove foil and bake an additional 45 mins or until internal temp reaches 180.

Place turkey on cutting board and cover loosely with foil. Let stand 20 min before carving.
Enjoy!

Asparagus-Pesto Lasagna

2007-04-29T09:16:00.000-07:00

This one is really a crowd pleaser. It got rave reviews at Chloe's party.

1/3 c all purpose flour
3 1/2 c low fat milk divided
6 Tbs pesto, or more to taste ( I usually use the Classico brand and add the whole jar)
2 Tbs grated Parmesan plus additional for garnish
1 tsp salt
1/4 tsp ground black pepper
2 tsp olive oil
1 1/4 lb asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4" pieces
1 clove garlic, minced
16 no cook lasagna noodles
2 c shredded Fontina or part skim mozzarella cheese, divided

Preheat oven to 350
Whisk flour and 1/2 c milk in a saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 min, or until thickened. Remove from heat and stir in pesto, parmesan, salt and pepper. Reserve 1 c of sauce.

Warm oil in large nonstick skillet over med-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 min or until tender. Add garlic; cook stirring 1 min and season to taste with salt and pepper. Remove from heat. I usually grill the asparagus to cook it and just add it to the pan after there are sear marks.

Coat a 13 x 9 baking dish with cooking spray. Place a layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 c Fontina and half of the sauce. Add another layer of pasta, etc. Top the lasagna with a layer of noodles then with reserved 1 c of sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.

Bake uncovered, 35 to 40 min or until golden brown. Let stand 10 min and serve with additional grated parmesan if desired.

Spicy Peanut Noodles

2007-04-28T23:14:00.000-07:00

8 oz linguine or Asian noodles of choice
1/3 c low fat Creamy Peanut butter
1/4 c water
2 Tbs low sodium soy sauce
1 1/2 Tbs rice wine vinegar
2 Tbs chile paste with garlic
1/2 tsp sugar
1 medium red bell cut into thin strips
1 small cucumber seeded and chopped (I usually leave this out)
3 green onions, sliced diagonally
2 Tbs chopped cilantro
4 lime wedges / optional

Cook linguine to package instructions.

In a bowl combine peanut butter, water, soy sauce, vinegar, chile paste, and sugar; whisk until consistency is that of cream (add water if needed)
Add linguine, bell pepper, cucumber, and green onions and toss well.
Sprinkle with cilantro and serve with lime wedges

Fish Tacos w/ Pico De Gallo

2007-04-28T23:09:00.000-07:00

4 white fish fillets (Tilapia, Sole, etc.)
1/2 cup flour
1 packet of Good Seasons Italian Dressing (use as a dry rub)/ or other dry rub of choice
3 tablespoons olive oil
tortillas
cheese
sour cream

Pico De Gallo

1 large tomato (diced)
1/2 cup frozen white corn (my favorite food on earth)
1 stalk of green onion (sliced thinly)
1/4 cup cilantro (chopped)
1 jalepeno pepper (seeded and finely chopped)
1 tablespoon lime/lemon juice
1/2 tsp salt
1/2 tsp black pepper

Mix tomato, green onion, jalepeno, cilantro, white corn, salt, pepper and lime juice in a bowl and serve.

Wash fish and run your hands over the spine area to make sure that there are no bones. Use tweezers to remove bones if any are present. Place fish on a plate and sprinkle the italian dressing dry rub over both sides of each piece (you may not need the whole packet). Let the fish marinate for at least 10 minutes.

Heat a frying pan and add olive oil. Dredge marinated fish in flour and pan fry both sides of the fish till golden brown. (approx 3-5 minutes). Move fish to a warm plate and serve with tortillas, cheese, sour cream and Pico De Gallo.

Lemon Cottage Cheese Pancakes

2007-04-28T23:01:00.001-07:00

This is a very hearty stick to your ribs kind of recipe. Trust me one pancake is more than enough to fill your gullet.

5 Lemons juiced and zested
6 whole eggs separated
1 c powdered sugar
1 c all purpose flour
2 c (1 pint) low fat cottage cheese
1/2 Lb butter, softened
Creme Fraiche / garnish
Lemon thinly sliced/ garnish
Powdered Sugar / garnish

Mix lemon juice, zest, yolks, cottage cheese, and powdered sugar together. Mix in the flour.

Whip egg whites to soft-med peaks. Fold whites into butter and then add gently to the flour mixture.

Cook pancakes on greased griddle to desired doneness. Serve with Creme Fraiche, a thinly sliced lemon twist and powdered sugar.

Ginger Thai Tea

2007-04-28T22:59:00.000-07:00

3" fresh ginger unpeeled and cut
1 cinnamon stick
1 star anise
1/2 c honey
1/3 c loose tea / I usually use a mixture of Chai and Thai
milk
8 c water

Combine ginger, cinnamon, anise, and honey with water into pot; bring to a boil then reduce heat and simmer for 20 min. Add the tea and bring up heat and boil for 1 min. Strain the tea and add the milk. Serve hot or cold.

Chickpea Farfalle

2007-04-28T22:49:00.000-07:00

Thank you Ethan!

1 box farfalle
2 cans chickpeas - mostly drained
5-9 cloves garlic - crushed, minced etc.
1 bunch parsley (I like the italian flat leaf kind) chopped
1+ tsp. red pepper flakes - I often use more
big mound of grated parmesan - use good stuff - like 1 cup or more
1/4 cup toasted bread crumbs - I like the italian kind, homemade is great too

In a large saute pan, heat 1-2 Tbs. olive oil over medium heat. Add garlic, red pepper and about 1/4 of the chopped parsley. Cook for a few minutes. Add the chickpeas and coat in the garlic/oil mixture. Saute for a minute or two, then add a splash of water, about a 1/4 cup and continue to cook uncovered over medium to medium high heart.

Start a large pot of water to boil. While the water boils, keep an eye on the beans, you want them to cook and get all nice and toasty, roasty, nutty, but don't burn them. You can add a splash of water any time they start to look too dry.

Cook farfalle according to directions. (I usually grate the cheese and toast the crumbs while the water boils and the pasta cooks)

Once the pasta is ready, drain it (save about 1 Cup of the pasta water) return noodles to pot, add the beans, cheese, bread crumbs, remaining parsley and a swirl of olive oil. Stir it up. This is not a saucy dish at all, but if the bread crumbs are still really dry, add some of the reserved pasta water.

Serve with roasted asparagus, a simple green salad and a bottle of wine (Sauvignon Blanc, or a even a nice Merlot, I don't care what everyone says, there are still some very nice Merlots out there)

This dish is very easy and quite hands off. Once you get the beans going, just boil noodles and combine everything. You can make all the side dishes while the pasta cooks and you can be in and out of the kitchen in 30+ minutes

Cilantro Pesto and White Bean Quesadillas

2007-04-28T22:41:00.000-07:00

Borrowed this recipe from my friend Ericas' blog

Leaves of 12 cilantro stems
1/2 c. walnuts
1/2 c. freshly grated Parmesan cheese
1/4 tsp. minced fresh garlic
1/4 tsp. freshly ground black pepper
Extra virgin olive oil
1 (15.5 oz) can white beans, drained
Butter or vegetable oil
4 lg. flour tortillas
4 cups shredded white cheddar cheese (we used half this much)
1/2 c. of your favorite salsa
1/4 c. sour cream

In food processor, combine first five ingredients and pulse to combine. Slowly add enough olive oil to make a thick pesto. Puree until smooth. In medium mixing bowl, gently combine the beans and pesto.

Place a skillet lightly coated with butter or vegetable oil over med-high heat and lay a tortilla inside. Cover with a handful of cheese and a layer of 1/4 of the pesto and white bean mixture. When cheese begins to melt, fold tortilla in half. Brown each side of quesadilla as desired. Repeat with remaining tortillas. Serve with the salsa and sour cream

Goat Cheese Tart w/ Prosciutto and Armagnac Figs

2007-04-28T22:40:00.000-07:00

This was a great Hit at Chloe's Party

Figs
1/2 c Honey
1/2 c Armagnac (or Brandy of your choice)
12 ripe figs, washed, stemmed, and halved

Filling
11 to 12 oz of Goat cheese softened
3/4 c unsalted butter
1/2 c ricotta cheese
3 egg yolks
1/3 c flour
1 Tbs chopped fresh Rosemary
1 Tbs chopped fresh Thyme
1/2 tsp salt
1/2 tsp white pepper
8-thin slices prosciutto (for garnish only; optional)

Crust
1-1/4 c flour
1 stick unsalted butter; cold and cut into pieces
1 tsp salt
2 Tbs ice water

Preparing Figs
In saucepan heat honey and Armagnac and whisk to combine well. Pour into a glass casserole and place figs cut side down on top of mixture. Cover w/ plastic wrap and refrigerate overnight.

Preparing Crust
In food processor, combine flour, butter, and salt and pulse until the mixture resembles coarse bread crumbs. Drizzle in water and pulse until the mixture comes together.
Option A: Form into a ball then wrap in plastic wrap and refrigerate for 30 mins. Roll out to 1/8" thick and place into a prepared 9" tart pan. Blind bake in 350 degree oven for 10 mins or until lightly golden brown. Cool for 15 mins before adding filling.
Option B: This is the one I do. I place the dough into the prepared tart pan and form it with my fingers, then refrigerate 30 mins. I cook in the oven as instructed above.

Preparing Filling
In a mixing bowl place the goat cheese, butter, and ricotta, and beat ingredients on high until smooth. Add egg yolks 1 @ a time, then the flour, rosemary, thyme, salt, and white pepper mixing well to incorporate.
Pour the cheese mixture into prepared pie crust and bake until the top is golden and filling is set; usually 30 to 45 mins.
Allow to cool for 30 mins before serving with figs and prosciutto.

Edythe's "Old" Sauce with Meatballs

2007-04-28T22:26:00.000-07:00

Make 24 hrs ahead / enough for 4 people

2 large cans whole tomatoes
2 small cans tomato paste
1 can tomato soup
2 pork spare ribs (fatty country style)
or 2 pork steaks
Oil
1 package spaghetti mix ( If not using this add 3 bay leaves to mixture instead)
1 lb Italian sausage (sweet optional)
1/2 chopped onion
4 garlic cloves
Rosemary / to taste
Parsley / to taste
Oregano / to taste
Sweet Basil / to taste

Season pork with salt and pepper. Put oil into pan and add onion, garlic, and meat. Make sure that meat is browned. Place whole tomatoes in blender just to chop not puree.

Add tomato paste, pkg mix (or bay leaves), soup, salt, pepper, rosemary, parsley, oregano, and sweet basil.

Cover pan with lid and as sauce thickens add small amounts of water (eventually 2 large tomato cans worth) always returning lid to pan; cook 7 hours. If after 4 hours there is no oil floating on top add some oil. Sauce should look "black" before finished. Best if done 24 hrs ahead so that flavors blend. Add the meatballs 1 hour before ending cooking.

Meatballs
1 1/2 Lbs ground round
3 eggs
3 slices of bread crumbled
salt and pepper
Parsley flakes / to taste
Oil

Form all ingredients and cook in skillet with oil until browned. Mixture should be loose or balls will be tough; add a little water if necessary.

Add meatballs to sauce and include drippings (add a little water and scrape off pan).

Edythe's "New" Sauce

2007-04-28T22:17:00.000-07:00

make 24 hrs ahead

olive oil
1 onion
1 bell pepper
4 cloves of garlic
1 lb Italian sweet sausage
2 to 3 pork spare ribs (fatty country style)
or 2 pork steaks
2 Tbs Schillings Italian seasoning
2 Tbs parsley flakes
1 tsp oregano
1 tsp salt
1 tsp pepper
1 tomato soup can
2 large cans Italian whole tomatoes
1 large can tomato puree
1 small can tomato paste
1 medium can stewed tomatoes

Season pork with salt and pepper. Add 1 layer of oil on bottom of large frying pan; add sausage, and brown both pork and sausage. Remove meat and add onions, bell pepper, and garlic; saute in the same pan.

In a large sauce pan put tomato puree and 2 cans whole tomatoes (pulped) and 1 large can of water. Cover with a lid for 1 hour and watch for burning. Add tomato paste, soup, and stewed tomatoes. Add the Italian seasoning, parsley, oregano, salt and pepper.

Add the cooked onions, pepper, and garlic; add the sausage and pork. Cook uncovered 5 to 8 hrs and make sure red-black oil on top. If there is no red-black oil on top after 5 hrs, add oil.

Make meatballs (refer to Old sauce recipe)

Edythe's Marinara Sauce

2007-04-28T22:15:00.000-07:00

2 garlic cloves
1/2 c green pepper finely chopped
1/2 c onions
2 large cans stewed tomatoes (put into blender or mashed)
1 can tomato sauce
Italian seasoning
salt and pepper

Fry garlic, pepper, and onions in oil until tender

Add the rest of the ingredients and cook for 30 to 45 min stirring often. If too sour add sugar to taste.

Royal Jacks

2007-04-25T16:21:00.001-07:00

Ryan and I made these for New Years Eve 07' and they are fabulous. Will always be served on New Years Eve and at Chloe's party.

This is enough for two drinks

Ice

2 oz Apple Jack (we use Lairds Bonded)

1/2 oz fresh lemon juice

1/2 oz lemon syrup (recipe follows)

1 to 3 TBS homemade grenadin (recipe follows)

Brut Champagne

Sliced or diced apples for granish

Lemon Syrup
2 lemons juiced and zest removed
1 c sugar (I use Splenda)
1 c water
Put lemon juice, lemon zest, sugar, and water into a saucepan and bring to a boil.
Reduce heat and simmer for 15 mins..
Cool before using. Can be stored for 2 weeks in fridge.

Homemade Grenadine
2 c unsweetened Pomegranate juice
3/4 c sugar (I use Splenda)
Put juice in a saucepan and bring to a boil over high heat.
Reduce the heat to a gentle simmer and continue to cook until reduced in half.
Stir in the sugar to dissolve thoroughly and simmer to thicken slightly.
Cool before using. Can be stored in container in the Fridge for up to 2 weeks.

Back to the drink......

Fill shaker with ice and add Apple Jack, Lemon syrup, Lemon juice, and grenadine.
Cover and shake.
Strain equally into 2 Champagne flutes and top with the Champagne.
Garnish with apple.

Shrimp Sticks

2007-04-24T11:11:00.000-07:00

Enough for 4 large skewers

12 oz fresh shrimp, peeled and deveined
cooking spray
Fresh pineapple sliced 1/2" thick
1/2 tsp lemon-pepper seasoning
3 Tbs poppy seed salad dressing
1 Tbs orange juice or pineapple juice
Fresh Pineapply wedges

Thaw shrimp and rinse; pat dry with paper towels. Lightly spray grill pan.
Alternately thread pineapple and shrimp; sprinkle with lemon pepper.

For brushing sauce, stir together the dressing and the juice.
Cook each side 3 to 4 min
Brush generously with sauce
Cook until shrimp is opaque and pineapple is cooked through

Poke sticks into fresh pineapple wedges.

Kathy's Salsa

2007-04-24T11:08:00.000-07:00

1/2 c orange juice
2 vine ripened tomatoes, seeded and finely diced
1/4 c chopped red onion
1 Tbs lime juice
2 Tbs chopped fresh basil
2 tsp minced jalapeno
salt and pepper to taste

In saucepan over high heat, bring orange juice to boil; cook until reduced in half, about 4 min.
Pour into serving bowl and cool. Add remaining ingredients to bowl and season to taste.

Classic Spinach Artichoke Dip

2007-04-24T11:04:00.000-07:00

1 x 14 oz can artichoke hearts drained and chopped
10 oz frozen chopped spinach, thawed
1/2 c reduced fat sour cream
1/4 c reduced fat mayo
1/4 c reduced fat cream cheese
1/4 c Romano cheese
1/4 tsp minced garlic

Preheat oven to 350

In a small baking dish mix together all ingredients. Cover dish. Bake until heated through and bubbly, about 25 min. Serve hot, warm, or cool.

Eastern Shore Crab Cakes

2007-04-24T10:50:00.000-07:00

1/2 c mayo
1 egg
1 Tbs lemon juice
1 tsp seafood seasoning, such as Old Bay
1/2 tsp coarse Dijon mustard
1/2 tsp hot pepper sauce
14 saltine crackers
1 lb crabmeat, drained
2 Tbs vege oil, divided
Lemon wedges

In large bowl, whisk together mayo, egg, lemon juice, seafood seasoning, mustard, and hot pepper sauce until smoothly blended. Coarsely crush crackers by hand into mayo mixture; gently stir until blended. Gently stir in crabmeat.

Using loosely packed crab mixture make patties 2 1/2" x 1/2" thick. Place on foil-lined baking sheet. Cover and refrigerate 1 hour or until firm.

Heat 1 Tbs of the oil in large non-stick skillet over medium heat until hot. Cook crab cakes in batches 5 to 8 min or until lightly browned, turning once and adding additional oil as needed. Drain on paper towels.

Crabcakes can be made up to 4 hours ahead. Cover and refrigerate. To reheat, heat oven to 425 and place crabcakes on rimmed baking sheet. Bake 8 to 10 min or until hot and crisp.

Serve with lemon wedges

Edamame Cilantro Pesto

2007-04-24T10:47:00.000-07:00

2 c cilantro leaves
1 c frozen shelled edamame thawed
1/2 c water
1 1/2 tsp canola oil
1 tsp green curry paste
1 tsp fish sauce
1/2 tsp salt
1 large garlic clove peeled

Combine all ingredients in a food processor; process until smooth.