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May 1, 1998
Asparagus Saute
1 tsp. olive oil 1. In a large skillet, heat oil over high heat. Add asparagus and season with salt. Saute until bright green, about 2 minutes. Add scallions and wine; cook, stirring, until wine is almost evaporated, 3-4 minutes. Add garlic, peas, broth (or water), parsley, basil, and lemon zest. Reduce heat to medium-high and cook until asparagus is tender, 2-5 minutes. Season with salt & pepper. 2. To serve, cut noodle cake into wedges and divide among warmed plates. Top with asparagus saute. Sprinkle with Parmesan. Scallion Noodle Cake
8 oz. capellini or spaghettini 1. In a pot of boiling salted water, cook noodles until al dente, about 3 minutes. Drain; transfer to a bowl. Toss with scallion greens, 1 tsp. oil, salt and pepper. 2. Brush a 12-inch nonstick skillet with 1/2 tsp. oil and heat over medium heat. Add noodle mixture, pressing to form a pancake. Cook until golden brown on the bottom, about 10 minutes. 3. Invert pancake onto a large plate and brush skillet with remaining 1/2 tsp. oil. Slide pancake back into skillet and cook until golden brown on the other side, about 10 minutes more. (pancake can be kept warm, covered, in 200 degree oven for up to 1 hour).
May 8, 1998
For Glaze:
1 Tbs. drained candied lime zest (see below)
8 5-oz. center-cut salmon fillets, skinned Preheat oven to 225 (yes, that's right). To make glaze: Finely chop enough candied lime zest to measure 1 1/2 tsp. In a bowl, stir together zest with glaze ingredients until combined well. Trim any dark flesh from skinned sides of salmon. In a large roasting pan arrange salmon, skinned sides down, without crowding, and season with white pepper and salt. Spread glaze over salmon and roast in middle of oven 25 to 30 minutes, or until fish is just cooked through. Fish should be opaque, not necessarily flaky. Candied Lime Zest:
1 lime With a vegetable peeler remove zest from lime in long 1/2 " wide pieces. Diagonally cut pieces crosswise into very thin julienne strips. In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Add zest and simmer 10 minutes. Cool zest in syrup. May be made 1 week ahead and chilled in an airtight container. Makes about 2 Tbs. zest.
May 15, 1998
Marinade:
8 bay leaves (crumbled up) Mix all marinade ingredients together in a non-metallic dish. Add meat, cover, and marinate in the refrigerator for *at least* 24 hours, stir occasionally (recipe says they can sit up to 3 days - don't know if I'd try that). To cook: Skewer chicken or meat and grill on barbeque. Brush marinade on occasionally. To serve, take meat off skewers and place in a good, crusty, Italian roll.
May 22, 1998
1 lb. *lump* crab meat, picked over Combine crab, peppers, & onion & gently fold in the mayo. Mound the mixture into tin crab shells or other heat-proof serving dish & cover w/melted butter & bread crumbs. Bake at 350 degrees for 12 minutes or until crumbs are golden brown.
June 11, 1998
1 Pkg. (9 oz.). fresh fettucine To make the sauce: Pour cream into a saucepan. Add chives, tarragon, 1/2 tsp. fresh nutmeg, and salt and pepper to taste. Reduce by one half over low to medium heat. Re-season to taste when done cooking. Add parmesan. For pasta and fish: 1. Steam fresh peas 5-6 minutes until crisp tender. Set aside. 2. Place salmon in a foil packet. Season with salt and pepper. Lay 2-3 sprigs fresh tarragon on salmon, pour 1/4 C wine over top, and seal with foil. Place on grill and cook 4-6 minutes until just cooked through but still moist. 3. Meanwhile, cook fettucine until just al dente. Drain. 4. Combine fettucine and peas. Flake salmon and add to mixture. Pour sauce over and toss to coat. Serve immediately. Recommended wine: Caymus Conundrum 1995
June 26, 1998
6 tablespoons mayonnaise
2 cups penne pasta Whisk first 6 ingredients in medium bowl. Season with salt and pepper. Cook pasta in large pot of boiling salted water until almost tender but still firm to bite. Add asparagus and cook until crisp-tender, about 2 minutes longer. Drain, reserving 1/4 cup cooking liquid. Rinse with cold water until cold. Drain well. Transfer pasta and asparagus to large bowl. Add green onions and smoked salmon. Mix reserved cooking liquid into dressing. Add to salad; toss to blend. Season with salt and pepper. Chill at least 1 hour and up to 6 hours. Makes 4 servings.
4th of July
Gourmet Feb. 1998 Marinade:
1/2 C sour cream
10 skinless, boneless chicken breast halves (about 5 pounds) In blender, blend marinade ingredients until smooth. Pat chicken dry. Trim any fat and arrange chicken in a shallow glass or ceramic dish just large enough to hold it in one layer. Chop cilantro and thyme. Add marinade and herbs to chicken and toss to coat. Marinate chicken, covered and chiled, at least 6 hours and up to 1 day. Prepare grill. Remove chicken from marinade, letting excess drip off, and discard marinade. Grill chicken on an oiled rack set 5ot 6 inches over glowing coals until just cooked through about 5 minutes on each side. Transfer to plate with tongs. Gourmet June 1993
1/3 C white-wine vinegar In a large bowl, whisk together the vinegar, water, salt, sugar, tarragon, garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, rinse in a colander, and drain. Toss pasta in a bowl with dressing, add peas, tomatoes, basil, and toss well. Serves 10 to 12.
July 18, 1998
Serves 4
1 1/2 C (packed) grated Monterey Jack cheese Mix first 6 ingredients in medium bowl to blend. Season cheese mixture to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing) Mix crabmeat, tomatoes, green onions and chili in large bowl. Spread cheese mixture over half of each tortilla. Spoon crabmeat mixture on top of cheese mixture, dividing equally. Sprinkle with s&p. Fold tortillas in half, press gently to seal. Heat 1 1/2 tsp oil in each of 2 heavy large skillets over medium heat. Working in batches, cook quesadillas in skillets until cheese melts and tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Cut quesadillas into wedges and serve. Serves 6
2 1/2 pounds plum tomatoes,
3 Tbs. olive oil
2 medium leeks (white and pale green parts only), finely chopped Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes. Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add leeks to same skillet and saute until tender, about 3 minutes. Add garlic, rosemary, and crushed red pepper; saute 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 3 minutes. Transfer pasta to large bowl. Add goat cheese, 6 Tbs. parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.
Serves 8
8 oz. Bittersweet (not unsweetened)
1 12-oz. Pound cake, cut into 12 slices Stir chocolate, butter, and honey in top of double boiler set over simmering water until melted and smooth. (Sauce can be prepared 3 days ahead. Cool completely. Cover and refrigerate. Stir in top of double boiler until heated through before using). Working in batches, toast pound cake slices til golden. Generously brush both sides of cake with liqueur. Cut cake slices diagonally in half, forming triangles. Drizzle warm chocolate-honey sauce on plates. Scoop ice cream on top of sauce. Place 3 cake triangles on each plate. Sprinkle with pecans and orange peel and serve.
July 22, 1998
Open-House Cookbook
3 Tbs. unsalted butter 1. Melt butter in a medium skillet or saute pan over medium-high heat. Add the scallops, lemon zest, and garlic. Cook, stirring constantly, until the scallops are just barely cooked through, 2 to 3 minutes. Add the dill and cook 30 seconds longer. Let cool to room temperature. 2. Add the cheese, mayonnaise, and pepper to the scallop mixture and stir to combine well. Refrigerate in a covered bowl until ready to use but no longer than a week. 3. Preheat the broiler. 4. Place the toast rounds 1/2" apart on baking sheets. Top each one with a heaping teaspoon of scallop mixture and sprinkle lightly with paprika. 5. Broil the puffs 5 inches from the heat until puffed and golden, 2-3 minutes. Serve hot. Makes 12 dozen.
Dressing:
1/2 C sugar Salad:
Spinach Blend dressing ingredients together. Add a couple drops of water if thinner consistency desired. Mix spinach, strawberries, and brie in a large salad bowl. The amount of each ingredient is up to you but dressing will cover a salad for 4-6 people. Right before serving, pour dressing over salad. Toss.
July 24, 1998
1 1/2 C heavy cream 1. Combine cream, butter, salt, nutmeg and cayenne in a heavy saucepan and simmer for 15 minutes, or until sauce is slightly reduced and thickened. 2. Whisk in parmesan and fresh herbs and simmer for another 5 minutes. Taste and correct seasoning. Serve immediately over favorite pasta, i.e., fresh fettucine or tortellini.
1/4 to 1/2 lb. Fish/person Cut the tuna and salmon (or any type fish you'd like) into bite-size chunks that can be skewered without falling apart. Mix dressing and mustard. Let fish marinate in dressing in the refrigerator for an hour or two. Thread fish on skewers, alternating with sliced up peppers and onions (or any veggies you'd like), and grill *just* until fish is done. These types of fish get overdone very easily so watch your fire!
August 7, 1998
8 1/2-inch-thick slices red onions Prepare barbecue (medium heat). Brush onions generously with barbecue sauce. Grill until onions are tender, brown and glazed, basting with barbecue sauce and turning occasionally, about 15 minutes. Sprinkle patties with salt and pepper. Grill patties until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 2 minutes. Place patties on bottom halves of buns. Top each with 1 onion slice, Roquefort Mayonnaise, then bun tops. Roquefort Mayonnaise:
8 ounces Roquefort cheese, crumbled Stir all ingredients in bowl to blend. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
August 14, 1998
3/4 lb. fettuccine 1. Cook fettuccine til al dente. 2. Meanwhile, season scallops with 1/2 tsp of salt & 1/4 tsp of pepper. In a large nonstick (or regular) frying pan, heat the oil over moderate heat. Sear the scallops til brown, 1-2 minutes per side. Sprinkle w/1 tsp of lemon juice. 3. Reserve 2 Tbs. pasta water. Drain the pasta and toss with all but 2 Tbs. of pesto, the reserved pasta water, and remaining 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp lemon juice. 4. To serve, top the pasta with scallops; drizzle remaining 2 Tbs. pesto over them. Pesto:
3/4 C lightly packed flat-leaf parsley with thick stems removed In a food processor or blender, puree the parsley, pine nuts, garlic, and Parmesan with the oil & salt.
Labor Day, 1998
12 chicken thighs (I would use breasts instead) 1. Remove about half the skin and all the fat from the chicken. Rinse and pat dry. Place in a bowl with lemon juice and let stand for 15 to 30 minutes. Drain, dry, and place in a clean bowl. 2. Combine all remaining ingredients. Pour over chicken and marinate for 3 hours at room temp or overnight in the frig. Bring chicken to room temp. before grilling. 3. Grill for 15 minutes, skin side up. Turn and grill skin side down for another 15 minutes, basting frequently with marinade. Turn and grill a final 15 minutes, basting every 3 or 4 minutes. If using breasts, adjust time accordingly.
September 11, 1998
1/2 Cup Oil Topping:
1/4 Cup Lemon (juice of 1 lemon) Cream oil, sugar, eggs. Add dry ingredients and mix. Bake in greased and floured loaf pan at 350o for 45 - 55 minutes. For topping: Heat up in a small bowl in a microwave to dissolve sugar. While bread is still warm, poke holes and pour sauce over. The more that goes in bread the better. Note: This was given to Dorothy (Austin) MacKinnon by a friend she took care of when a small child. (Dorothy Born 1915) Laurie (MacKinnon) Ide
October 4, 1998
2 lbs. lean boneless chuck, cut into 1.5 inch cubes Preheat oven to 300 F. Pat the meat dry. Dredge the meat with the flour - shaking off the excess. Heat the lard in a large skillet over medium high heat. Add as much of the meat as will fit in a single layer without crowding and brown on all sides. Transfer to a 4 qt. casserole or Dutch oven and repeat with the remaining meat. Pour off and discard the fat in the skillet. Mix the mustard, sugar and tomato paste with 1/4 cup of the beef broth in a small bowl until blended. Pour the remaining cup of beef broth into skillet and heat to boiling, scraping up any brown bits on the bottom of the pan. Add the tomato paste mixture, the Guinness, garlic and bouquet garni to the skillet. Bring to a boil, then pour over the meat in the casserole. Cover and bake for 2.5 hours. Add the pepper, mushrooms and onion and bake for 30 minutes longer. Makes 4 to 6 servings.
light and healthy ideas
4 oz noodles
Gradually add noodles and salt to rapidly boiling water so that water continues to boil; cook, uncovered, stirring occasionally, until tender. Drain noodles in colander. Preheat oven to 400. Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese mixture. Pour into a 1-quart baking dish; top with Cheddar cheese. Cover and bake 20-25 minutes. Uncover and bake until cheese is melted and brown.
16 oz.loaf frozen bread dough, thawed Press bread dough evenly into a greased 12-inch pizza pan. Prick generously with a fork. Bake in 375 oven for 20-25 minutes or till light brown. To assemble pizza, top crust in this order: sweet pepper, mozzarella, fontina, Parmesan, feta, parsley, basil, and tomatoes. In a small bowl combine oil and garlic. Brush tomatoes with oil-and-garlic mixture. Bake pizza in a 375 oven about 15 to 20 minutes or till cheese is melted and the pizza is heated through. Let stand 5 minutes before cutting.
2 small onions, thinly sliced
For Pizza:
In a medium bowl, combine the onions, ricotta, sour cream, salt and cayenne. Mix thoroughly. Cover and refrigerate for at least 1 hour.
In a large skillet, cook the bacon over moderate heat until slightly crisp but still chewy, about 5 minutes. Drain on paper towels and set aside. (This can be done up to one day ahead.)
On a lightly floured surface, roll the dough into a small rectangle. Cover with a towel and let rest for 1/2 hour. Then roll out the dough into a 12 x 17" rectangle; it will be very thin. Fold the dough in half and transfer to a 14 x 17" cookie sheet. Unfold the dough to line the sheet.
Preheat the oven to 450. Spread the ricotta and onion mixture evenly over the rolled-out dough. Sprinkle the bacon on top and push it into the topping. Brush the borders with the olive oil.
Bake on the lower rack of the oven for 15 minutes, or until the bottom is browned and crisp. Slide the pizza onto a work surface and cut into 2" squares.
NOTE: When we make this, we carmelize the onions first, and also add roasted, chopped red peppers.
1/4 cup plus 2 tablespoons olive oil Heat 1/4 cup oil in heavy large skillet over medium heat. Add onion, celery and rosemary and sauté until vegetables are tender, about 10 minutes. Add squash, tomatoes and 1/2 cup water. Bring to boil. Reduce heat to medium-low. Cover and simmer until squash is tender, about 20 minutes. Stir in prosciutto and parsley. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot. Add 2 tablespoons oil, squash mixture and 1/2 cup Parmesan to pasta; toss. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serves 4 to 6.
October 30, 1998
Bon Appetit 11/98
1/2 C (1 stick) butter Preheat oven to 400 F. Butter 13 x 9 x 2 glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice, and salt. Arrange 1/3 squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple on top, alternating squash and apple and overlapping slightly. Sprinkle with s&p. Pour maple syrup mixture over. Cover baking dish tightly with foil. Bake until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. Spoon syrup from dish over veggies and serve. (Can be made a day ahead. Rewarm in 350 degree oven, covered, about 30 minutes, or microwave on high about 8 minutes.
5 Tbs. Warm melted butter
Place rack at lowest position in oven; preheat to 450. Brush 9"x 1 1/2" cake pan with 1/2 Tbs. Butter. Line bottom of pan with parchment; brush parchment with 1/2 Tbs. Butter. Place apple slices, 1 Tbs. Butter and 1 tsp. minced sage in small bowl. Sprinkle with salt and pepper; toss to coat. Place potatoes, remaining 3 Tbs. Butter and 2 tsp. minced sage in medium bowl. Sprinkle with salt and pepper; toss to coat.
Arrange 1 layer of neatest potato slices in concentric circles in prepared pan, overlapping potatoes in outermost circle (this will become the top of galette). Top with second layer of potatoes. Top with apple slices. Cover with remaining potatoes. Pour over any remaining butter in bowls.
Bake galette until potatoes are tender when tested with top of sharp knife and top is beginning to brown, about 1 hour. Remove galette from oven. Turn out onto 9 or 10" tart pan bottom (or oven-proof plate) and peel off parchment. (can be made 1 hour ahead).
Preheat broiler. Broil galette until top is golden and crisp, about 2 minutes. Transfer to platter, garnish with sage and cut into wedges.
Recipe By: Cooking Light Crust
3/4 C. gingersnap cookies (about 12 cookies) - crushed Filling
1 C 1% low-fat cottage cheese Struesel Topping
8 gingersnap cookies -- crushed Preheat oven to 375. To prepare piecrust, combine 3/4 cup crumbs and 1 tablespoon melted butter in a bowl, and toss with a fork until moist. Press into bottom of a 9-inch spring form pan coated with cooking spray. Bake at 375 for 5 minutes; cool on a wire rack. Reduce oven temperature to 325. To prepare filling, place cottage cheese in a blender or food processor, and process until smooth. Combine cottage cheese and cream cheeses in a large bowl, and beat at high speed of a mixer until smooth. Add granulated sugar and next 8 ingredients (granulated sugar through pumpkin); beat well. Add egg whites and eggs, 1 at a time, beating well after each addition. Pour filling into prepared crust; bake at 325 for 1 hour and 20 minutes. To prepare struesel topping, combine 1/2 cup crumbs, 1/4 cup flour, and brown sugar in a small bowl; cut in 1 tablespoon light butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over cheesecake, and bake an additional 10 minutes or until set. Cheesecake is done when the center barely moves when the pan is jiggled. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature.
November 13, 1998
4 (1 lb.) frozen or fresh Rock Cornish Hens, thawed
Commander's Sauce 1. Heat oven to 500 degrees. Sprinkle cavity of each hen with 1/4 tsp. Salt and pepper. Tie legs together. Arrange, breast side up, in shallow roasting pan. Brush with butter. 2. Roast, uncovered, 15 minutes. Reduce oven to 400F. 3. Turn hens breast side down. Pour 1/2 C water over hens. Cover pan with foil. Bake 30 minutes. 4. Turn breast side up. Baste with pan drippings. Roast, uncovered, basting several times,30 minutes, until tender. 5. Meanwhile, make Commander's Sauce: In small saucepan, combine orange and lemon peels and orange and lemon juices. Bring to boil and cook over medium heat, uncovered, 15 minutes, or just until peels become translucent. 6. Add jelly, wine, mustard, ginger, salt, and Tabasco. Bring to boiling, stirring. Reduce heat; simmer 20 minutes to reduce sauce to 1 1/4 C. Cool 10 minutes. 7. To serve: Arrange birds on serving platter and pour sauce over them. Makes 4 servings.
November 20, 1998
(Bon Appetit November 1997)
1 C Orange juice Combine first 6 ingredients in heavy large saucepan and stir over medium heat until sugar dissolves. Reduce heat to low. Mix in cranberries. Simmer until cranberries begin to burst, about 10 minutes. Increase heat to high and boil until mixture is reduced to 1 3/4 C, stirring occasionally, about 15 minutes. Serve at room temperature. (can be made 5 days ahead)
4 C pumpkin 1. Cut pumpkin into wedges. Put pumpkin on foil, dot with butter, sprinkle with salt & pepper, wrap in foil and bake at 375 until tender - approximately 1 hour. The pumpkin should be fork tender but NOT mushy. 2. Allow the pumpkin to cool, then remove the skin and cube. Set aside. 3. Saute onion in a small amount of olive oil and butter until it is tender and transparent. Set aside. 4. To prepare Bechamel sauce: Bring 2 C of milk to a boil. Add a small onion into which a clove has been inserted, plus 4 peppercorns and 2 bay leaves. Bring to a boil, then reduce to simmer. Add a small amount of the milk mixture milk to a prepared roux* and whisk until smooth. Add a bit more milk, then pour roux mixture back into original saucepan with milk and bring to boil, stirring constantly, until thickened.. Season with salt and nutmeg. 5. To assemble gratin: In a gratin dish, place cubed pumpkin, sauteed onion, and raisins. Add just enough Bechamel sauce to coat pumpkin but not so that it's submerged. Work the sauce around with a rubber spatula until it's well dispersed. Drizzle heavy cream over the top and coat with fresh grated Parmesan-Reggiano. 6. If the dish has been sitting on the counter a while before cooking, run it under the low-heat broiler to slowly heat up the contents, then turn the heat to full broil to brown the top. The low heat can be omitted if the dish goes directly into the broiler after being assembled. NOTE: A roux is made from mixing butter and flour. Jeff was unsure of the measurements but he said melt approximately 1 stick butter (1/4 C) in a saucepan and add in slowly 1/2 C flour. Cook until smooth and bubbly, then cook 1 minute longer.
(9 cups for 12 pound turkey) NOTE: We do NOT stuff the bird with this stuffing. You can choose to do so but I think it tastes much better cooking outside the turkey and also there is not health risk involved.
4.5 C Pepperidge Farm Stuffing Saute onions/celery in large skillet in butter until tender. Add apples toward end to soften. In a bowl, combine stuffing, Ritz crackers, nuts, salt and pepper - toss to coat. Add a small amount of boiling water to moisten (should not be "wet"). Stir in sauteed vegetables and add egg if desired. Place in either a large, flat baking dish (9 x 11) if you prefer a crispy stuffing, or in a large casserole if you prefer a moist stuffing. Dot with butter, sprinkle paprika on top, and bake approximately 35-45 minutes or until hot and browned on top.
Bon Appétit
30 garlic cloves, peeled Preheat oven to 325°F. Combine garlic and oil in small baking dish. Bake until garlic is tender, about 30 minutes. Drain, reserving 3 tablespoons oil. Transfer garlic to processor. Add thyme and reserved oil; puree. (Can be made 1 day ahead. Chill. Bring to room temperature before using.) Mix grapes, Port and 1 teaspoon rosemary in bowl. Let stand 15 minutes. Spread each toast slice with 1 teaspoon garlic. Spread 2 teaspoons Brie over. Top with grapes and herb sprigs. Makes 24
December 4, 1998
3 boxes of cornbread mix Grease (using oil only, not butter) a 13 x 9" pan, place it in the oven, and preheat to 400 degrees. In a bowl, combine cornbread mix, creamed corn, sour cream and egg. Add enough milk to create a paste-like texture, and once the oven has heated to 400 degrees, take out the pan and pour in the mixture. Return pan to the oven for about 20 minutes. Remove the pan again and drizzle the maple syrup over the top. How much maple syrup you use is up to you, but don't go overboard. Return the pan to the oven and bake for another 10 - 20 minutes, or until golden at the edges.
2 pounds leeks (whites and first 2 inches of green) Trim and carefully wash leeks, going between the layers to remove all sand and dirt. Slice the leeks thinly. Bring 2 quarts salted water to boil. Parboil the leeks 3 minutes. (Leeks can also be parboiled in the microwave in just enough salted water to come to the top of the vegetables. Cook, covered, 2 minutes.) Drain, chop and place leeks in mixing bowl. Combine leeks with all remaining ingredients except oil, adding enough potato and matzo meal until batter is thick enough to form patties. Heat 1/2 inch oil in 12-inch skillet. Form a patty out of cup of the leek mixture. Place in sizzling oil; repeat until you have three or four patties cooking. Saute on both sides until golden, turning only once during cooking. Remove from oil and drain on paper towels; repeat until leek mixture is used. Yield: 8-10 servings
December 11, 1998
1/2pound sea scallops (I used bay scallops) In a saucepan combine the scallops with enough salted water to cover them completely, bring the water to a simmer, and poach the scallops for 5 minutes. Drain the scallops well and cut them into 1/2-inch pieces. In a bowl whisk together the mayonnaise, the Gruyére, the mustard, the lemon juice, the parsley, and salt and pepper to taste, add the scallops, and toss the mixture well. In a small bowl beat the egg white until it just holds stiff peaks and fold it into the scallop mixture gently but thoroughly. Top each bread square with a heaping teaspoon of the scallop mixture, arrange the puffs about 1/2 inch apart on baking sheets, and broil them under a preheated broiler about 6 inches from the heat for 1 to 2 minutes, or until the toppings are bubbling and lightly golden (do not allow the edges of the toasts to burn). Makes 32 hors d'oeuvres.
Gourmet
1 pound plum tomatoes, seeded, chopped
4 6-ounce salmon fillets (or Sea Bass) Combine first 6 ingredients in medium bowl. Season with salt and pepper. Preheat broiler or grill. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Serve on bed of greens and garnish with lemon wedges.
4 Servings
Hanukah/Christmas
5 pounds brisket (first or single cut brisket works best) Brown the brisket thoroughly in a large Dutch oven. Add the onion and cook until tender and browned. Add the orange juice, cover, reduce the heat and simmer for one hour. Remove the brisket and slice the meat thinly. Return the meat to the mixture and add the cinnamon, pepper to taste, honey, and brown sugar. Cover and simmer for one hour. Add the potatoes and cranberries. Cover and simmer for 30 minutes, or until the potatoes are tender. Mix in the oranges, leaving a few out for garnishing, and heat through. Place the meat slices on the center of the platter and spread the fruit and potatoes around the meat. Garnish with the saved orange slices. Serve warm.
4-1/2 pound brisket Rub all sides of brisket heavily with coarse salt and pepper. In heavy pan over high heat, add olive oil and brisket. Remove meat and pour off all fat. Add onions and carrots to pan, scraping to remove any brown bits. Stir in salt, parsley, chiles, thyme, garlic, bay leaf, beer, broth and tomato paste. Cover and place in 300 degree oven for three hours. When tender, remove brisket to platter, mash vegetables in pot and pour through strainer onto the brisket, squeezing gently. Discard the mashed vegetables.
2 pounds zucchini, grated and pressed Mix together the zucchini, potatoes and salt. Squeeze firmly to make sure all of the liquid is removed from the zucchini and potatoes. Mix the lemon juice into zucchini and potatoes to prevent browning. Add the scallions, cheese, garlic, 3/4 cup of the parsley, pepper, flour and eggs; toss to make sure that the ingredients are well mixed. Fry by the tablespoonful in hot oil. Garnish with additional salt, Parmesan and leftover parsley. Serve with sour cream.
(From my cousin): Here is my input, direct from "The Community Cookbook" Woonsocket Hebrew Ladies Aid and Sisterhood, Congregation B'Nai Israel, 1947. Please note, no prepared ingredients here. This recipe may be of more historical note that actual use.
6 Medium Potatoes Grate potatoes and onion. Add remaining ingredients. Mix well. Drop from tablespoon into hot fat. Fry until well brown on both sides.
(1) 16-oz. can pinto beans, rinsed and drained In a blender or food processor, puree the beans, pepper sauce, and 2 tablespoons water. transfer to a 12" serving platter. Spread in a thin layer on the platter. Leaving a 1" border, top the bean mixture evenly with the tomato, bell pepper and salsa. Leaving a 1" border top the tomato layer evenly with the sour cream and cheese. Sprinkle with the scallions and olives. Makes 8 servings.
6 oz. semisweet chocolate chips Melt chocolate chips in the microwave or top of a double boiler until smooth. Remove from heat and stir in bourbon and corn syrup. Combine crumbs, 1/2 cup powdered sugar and pecans. Stir into chocolate mixture and let stand 30 minutes. Shape mixture into 1 inch balls and roll in additional powdered sugar. Store in an airtight container in the refrigerator.
1 small round Brie cheese Remove top rind from cheese and slice cheese in half horizontally. Spread Pumpkin Pecan Butter on bottom half, then place top half on top, like a sandwich. Roll out puff pastry sheet a bit on the edges, but leave the middle thicker to form a firm base for the cheese. Place cheese in middle of pastry sheet and wrap up all sides, twirling the excess dough together to form a top-knot. Bake in 350 degree oven for approximately 20 minutes or until pastry is nicely browned. Serve with spreader knife, allowing guests to cut wedges of the cheese.
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January 15, 1999
(Michael Lomonaco 1997)
8 slices bacon, chopped In the bottom of a heavy casserole sauté the chopped bacon to render the fat. Add the onion to the bacon fat and brown until golden. Stir in the garlic but do not burn. Quickly add the beef in one layer, season with salt and pepper, and brown all sides well. Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly. Add vinegar and wine and cook until nearly dry. Add the tomato and broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 45 minutes. Add the potatoes. Continue to cook for an additional 20 minutes before serving with buttered noodles.
Superbowl Sunday 1999
1 1/2 lb. ground chuck Brown hamburg and cut-up chuck (separately) in Dutch oven (add a little olive oil if needed). When meat is done, pour off excess fat and place meat in bowl. Set aside. Add a little more olive oil and add green peppers, celery, and onions. Saute until tender. Add garlic and saute a bit longer. Add beer, wine, and tomatoes from can with their juice (break up tomatoes a bit). Add tomato sauce and paste. Add chili powder to taste, then add rest of the spices. Cook for as long as you like on low heat - I cook mine probably 5 hours or so. The amount of chili powder is not given, since everyone should flavor the chili as they like it. Serve over corn bread with sour cream, diced green onion, and shredded cheddar.
2 C all purpose flour Heat oven to 400 degrees. Grease square pan, 8x8x82 or 9x9x2. Measure all ingredients in order listed into bowl; stir just until flour is moistened (do NOT overstir). Batter should be lumpy. Spread evenly in pan. Bake 8" pan 45 minutes, 9" pan 35 minutes or until golden brown on top.
February 5, 1999
1 lb. fresh asparagus Trim asparagus, place on broiler tray, drizzle with 2 Tbs. olive oil, and roast in a 500 degree oven until tender and nicely browned. Cut into 1" lengths. Cook penne, drain and place in a warmed, large serving bowl; toss with oil. Add asparagus, lemon zest, lemon juice, s&p, roasted red peppers, and pine nuts. Gently toss to mix. Add cheese and toss; taste and adjust seasonings. Serve immediately. NOTE: For a different taste, add grilled, sliced chicken breast or salmon.
6 tablespoons mayonnaise (or yogurt) Green Chili Corn Bread (recipe to follow) Fresh parsley leaves (optional) *Chipolte chilies canned in a spicy tomato sauce are available at Latin American markets, specialty foods stores and some supermarkets. Mix first 4 ingredients in small bowl to blend. Mix in chicken, bell pepper, tomato, jicama and onion. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350°F. Cut corn bread into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Place on 2 baking sheets. Bake until lightly toasted, about 10 minutes. Cool. Top each triangle with 1 tablespoon chicken salad. Arrange on platter. Garnish each with parsley leaf, if desired. Makes about 30.
Bon Appétit
3 poblano chilies (about 7 ounces total)* *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets. Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies. Preheat oven to 400°F. Butter 9 x 5 x 2 3/4-inch metal loaf pan. Whisk cornmeal and next five ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients and stir just until blended. Mix in chilies. Transfer batter to prepared pan. Bake bread until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely. (Can be prepared 2 weeks ahead. Wrap in foil; freeze. Unwrap and thaw at room temperature.) Makes 1 loaf.
Bon Appétit
February 19, 1999
(makes 2 pizzas)
3 Tbs. Olive oil
2 10-oz. Fully baked think pizza crusts* Heat oil in heavy large pot over medium heat. Add onions and leeks and sauté until tender, about 20 minutes. Add wine and vinegar. Cook until most of liquid evaporates and onions are brown, stirring frequently, about 20 minutes longer. Mix in prosciutto, basil and cayenne. Season to taste with salt and black pepper. (Can be made 2 days ahead. Cover and refrigerate). Preheat oven to 450 F. Place pizza crusts on 2 large baking sheets. Spoon onion mixture evenly on top of crusts, leaving 1" border around edges. Sprinkle with cheese and rosemary over onions. Bake pizzas until cheese melts and begins to brown and crusts are crisp and golden, about 12 minutes. Cool on baking sheets 5 minutes. *I would personally buy pizza dough from an Italian deli or bakery and bake it myself in the oven before-hand (on my Pampered Chef pizza stone, of course).
2 Tbs. (1/4 stick) butter 1/2 lb. Penne
1/2 lb. Crabmeat, picked over available in Asian markets or some gourmet grocery stores Melt butter in heavy large skillet over medium-high heat. Add onion, apple and garlic; sauté until onion is soft, about 6 minutes. Stir in curry powder. Add Marsala. Boil until liquid is slightly reduced, about 2 minutes. Add stock, fish sauce and curry paste. Simmer until liquid is slightly reduced, about 5 minutes. Add coconut milk. Simmer until slightly thickened, about 3 minutes. Meanwhile, cook pasta in large pot of boiling water until al dente. Drain well and return pasta to pot. Pour sauce over pasta. Stir in crabmeat. Season to taste with salt and pepper. Transfer pasta to large bowl. Sprinkle with basil. Serve with chutney.
1/4 C rice vinegar Combine vinegar, brown sugar and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon. Bring mixture to boil. Reduce heat; simmer uncovered until chutney is slightly thickened, stirring occasionally, about 20 minutes. Discard cinnamon. (can be made 2 days ahead. Reheat over low heat or bring to room temperature before serving).
March 5, 1999
1 onion (chopped) In medium sauce pan saute onion in oil until soft, add tomato sauce and chilis and simmer until thick, about 5 minutes. Add cream cheese and cook until melted. Can be made 1 day ahead and reheated. To serve, keep warm and serve with tortilla chips.
1 can fat-free refried beans Spread the refried beans in the bottom of a large serving dish. The layer should be at least 1/4 inch deep. Spread the guacamole dip on top of the beans, leaving some room at the edges so that the dip has a layered look. Spread the salsa (I think I used about a cup) on top of the guacamole. Sprinkle the onions and black olives on top. Garnish with tortilla chips on the sides of the dish. I served the dip with dishes of sour cream, shredded cheese, and jalapenos on the side so that people who eat dairy products and/or like spicy food could personalize the dip after they'd put it in on their plates.
(makes 4 blender-fulls)
1 750 ml bottle Tequila (Jose Cuervo Especial or better) Use the limeade can to measure the alcohol. Pour one can of limeade, one canful of Tequila, and one canful of Cointreau into the blender. Fill the rest of the blender with ice. Mix and enjoy! (and don't forget the limeade). Margaritas can be frozen for later use.
1 can black beans Rinse and strain the black beans and combine the remainder of the ingredients. Feel free to substitute or add different ingredients. The salad can be eaten as a side dish or as salsa with chips. Enjoy!
Easter, 1999
12 Servings
HAM
1 C orange marmalade
SAUCE Pineapple-Mint Relish (next recipe) For ham, position rack in center of oven and preheat to 325 F. Trim any rind and excess fat from upper side of ham, leaving 1/4 " thick layer of fat. Using long sharp knife, score fat in 1" wide diamond pattern. Insert 1 clove into center of each scored diamond. Place ham in heavy large roasting pan. Bake until thermometer inserted into center of ham registers 120 F, about 3 hours 45 minutes. Melt 1 C marmalade in heavy small saucepan over medium heat. Whisk in 1/4 C mustard and 2 Tbs. water. Boil until mixture thickens enough to coat spoon without dripping, about 6 minutes. Set mixture aside. Transfer ham to cutting board. Increase oven temperature to 425 F. Place same roasting pan atop burner set on medium heat. Whisk remaining 1 1/2 C water into pan, scraping up browned bits from bottom. Transfer pan juices to 4-C glass measuring cup. Freeze pan juices 15 minutes. Spoon fat off top of pan juices. Reserve juices. Line same pan with foil. Return ham to pan. Generously spoon marmalade mixture over ham. Bake ham until glaze is set and begins to caramelize, about 20 minutes. Let ham stand 30 minutes. For sauce, bring 2 C water to boil in heavy medium saucepan. Add tea bags. Remove from heat; cover and let steep 10 minutes. Discard tea bags. Add 2 C chicken broth, 1 C orange juice and 3 Tbs. orange marmalade to tea. Boil mixture until reduced to 3 C, about 12 minutes. Whisk in 1 Tbs. Dijon mustard and reserved pan juices. Return to boil. Whisk in cornstarch mixture. Boil until sauce thickens slightly, about 4 minutes. Season sauce to taste with pepper. Carve ham and serve with sauce and Pineapple-Mint Relish.
Makes 4 cups
1/2 large pineapple, peeled, cored, cut into 1/4" pieces (about 3 cups) Stir ingredients in large bowl to blend. Season to taste with salt and pepper. (can be made 1 day ahead, cover and chill).
5 Tbs. unsalted butter 1. In a heavy medium saucepan, melt 3 Tbs. of butter over low heat. Add the flour and stir with a wooden spoon until thoroughly incorporated. Cook, stirring, until the mixture has bubbled for 1 minute; do not allow the flour to brown. 2. Remove from the heat and very slowly whisk in the hot milk. Return the saucepan to low heat and cook, whisking, until the sauce thickens and loses its floury taste, about 10 minutes. Stir in 1/2 tsp. of the salt and transfer to a bowl. Press a piece of plastic wrap or wax paper directly on the surface of the sauce and set aside. (The bechamel can be made several hours ahead; let cool to room temperature and refrigerate. It will thicken as it cools; rewarm it very slowly until it reaches spreading consistency before using.) 3. Preheat the oven to 500 degrees. In a large skillet, melt the remaining 2 Tbs. butter in 1 Tbs. of the olive oil. Add the onions and sprinkle with 1/2 tsp. salt. Cook over low heat, stirring occasionally, until very soft and lightly colored, 15 to 20 minutes. 4. On a baking sheet, toss the asparagus with the remaining 1 Tbs. plus 1 tsp. olive oil until evenly coated. Spread them in a single layer and bake until tender, about 10 minutes. Remove from the oven and let cool slightly. Thinly slice the asparagus on the diagonal and add to the onions. Reduce the oven temp to 375 degrees. 5. In a large saucepan, bring 5 qt. water to a boil and add the remaining 1/2 tsp. salt. Drop the lasagna noodles into the boiling water and cook until soft and pliable, about 3 minutes for instant and 30 seconds for fresh. Drain and lay the lasagna noodles on a damp tea towel. (If using fresh pasta, refresh noodles under cold running water to stop the cooking process and prevent noodles from sticking together.) 6. Set aside 2 Tbs. bechamel sauce, 1 Tbs. heavy cream, and 1/2 C of the Parmesan. To assemble, spread 2 Tbs. bechamel on the bottom of an 8" square baking pan and drizzle 2 Tbs. heavy cream on top. Cover with one lasagna noodle and 2 more Tbs. bechamel. Spread 1 cup of the asparagus and onion mixture on the sauce, cover with 4 slices mozzarella and sprinkle 1/4 C of the Parmesan on top. Drizzle with 2 Tbs. heavy cream. Top with another noodle and repeat the layering twice, using 2 Tbs. bechamel, 1 C of asparagus & onions, 4 slices of mozzarella, 1/4 C of the Parmesan, and 2 Tbs. cream each time. Cover the last noodle and spread the reserved bechamel, cream, and Parmesan over the top. (NOTE: I seem to almost run out of bechamel when I make this, so be sparing with the layers). 7. Cover the lasagna loosely with foil and bake for 10 minutes at 375 degrees. Uncover and bake for an additional 20-30 minutes or until golden brown and bubbling. Let cool for 10 minutes before cutting.
April 9, 1999
1 lb. Penne or other tubular pasta Boil water for pasta. Have ready bowl of ice water. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips. In a steamer set over boiling water steam stalks, covered, 4 minutes. Add reserved asparagus tips and steam, covered, until just tender, about 1 minute. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry. In a food processor, pulse pine nuts and garlic with salt until finely copped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Transfer pesto to large bowl and stir in cheese. Cook pasta in boiling water until al dente. Reserve 1/3 C cooking water and drain pasta in a colander. Add pasta and reserved cooing water to pesto, tossing to coat, and season with salt and pepper. Serves 4 as a main course.
2 1 1/4-pound eggplants, thinly sliced crosswise
1 1/2 tablespoons olive oil
Olive oil (for frying) 5 tablespoons minced fresh thyme Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Using paper towels, pat eggplant dry, wiping off salt. Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onion and garlic, sauté until golden, about 10 minutes. Add tomatoes with their juices and thyme sprigs; bring to boil. Reduce heat and simmer until mixture is reduced to 2 1/2 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season sauce with salt and pepper. Discard thyme sprigs. Preheat oven to 350°F. Add oil to 2 large skillets to depth of 1/4 inch. Heat over medium-high heat. Working in batches, add eggplant to skillets and cook until golden, adding more oil to skillets as necessary, about 5 minutes per side. Transfer to paper towels and drain. Working in batches, add potatoes to skillets, cook until golden, about 3 minutes per side. Transfer potatoes to paper towels. Add green peppers to same skillet; sauté until almost tender, about 5 minutes. Transfer to paper towels. Layer half of eggplant in 15x10x2-inch glass baking dish. Sprinkle with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with half of potatoes. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon ½ cup sauce over. Place all pepper slices over. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining eggplant. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining potatoes. Season with salt and pepper. Top with 1 tablespoon thyme and 1/2 cup sauce. Bake uncovered until vegetables are tender, about 40 minutes. Let stand 15 minutes before serving. Serves 8.
May 3 1999
1 pound small red potatoes (cut into halves or quarters)
Boil potatoes until they are tender. Drain them and let them cool
completely. In a bowl whisk together the mayonnaise, the yogurt, the
mustard, the vinegar, the horseradish, the dill and salt and pepper to
taste, add the carrot, the onion, and the potatoes, and toss the salad
until it is combined well. Chill *well* before serving, to let flavors
blend.
1 medium leek, cleaned of all dirt and thinly chopped Cook the leek in butter until tender but not brown. Remove from heat and stir in all other ingredients. Pour into quiche dish and sprinkle with topping. chill 24 hours, then bake at 350 for 20 minutes or till cooked through. Then run *briefly* under a broiler until lightly browned on top and bubbly. Serve with sliced baguette.
May 14, 1999
1 tablespoon olive oil In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp with salt and pepper to taste 2 to 3 minutes, or until just cooked through. Transfer shrimp with a slotted spoon as cooked to a plate and cool. Cut each shrimp in half horizontally and in a bowl toss with mayonnaise and salt and pepper to taste. In a small bowl whisk together ketchup, Worcestershire sauce, and Tabasco and spread evenly on cut sides of buns. Make sandwiches on buns with shrimp and coleslaw. Makes 4 sandwiches.
For vinaigrette
For salad:
Make vinaigrette:
Make salad: Line 8 salad plates with lettuce leaves and mound avocado mixture on top. Serves 8.
May 28, 1999
3 C dry cider* Combine all ingredients except cream in a large pot with lid. Steam over high heat until mussels just start to open (about 8 minutes), shaking pot often. Add cream and steam until mussels open all the way (another few minutes). Remove from heat and serve with broth on the side. *You can substitute Sam Adams hard cider or Woodchuck Dark and Dry Draft Cider (available in liquor stores), or a dry apple wine, or apple cider with no sugar added.
8 Tbs. (1 stick) butter Melt butter in a saucepan over low heat. Add lemon peel, juice, hot pepper sauce, thyme, and salt. Place mixture in a plastic squeeze bottle and set aside at room temperature. Wash scallops well to rid them of all sand. Place them in their shell on a grill over a medium-hot fire. Close the cover if your grill has one. As soon as the scallops start to open (3-5 minutes), remove the top shell and place the scallops in their bottom shells back on the grill. Top each scallop carefully with the butter mixture. Shake well and be careful not to get the butter on the coals or you will get flare-ups. Cook until butter is bubbly and lightly browning on the edges. Serve immediately. Serves 4. *Available at many fish markets if you call ahead or at Bread & Circus in Providence (and related markets such as Whole Foods and Fresh Fields elsewhere in the US).
June 4, 1999
1 baguette (about 16 inches long and 1‚ inches in diameter)
For tomato-olive salsa: Garnish: about 60 small fresh flat-leafed parsley leaves *available at specialty foods shops Preheat oven to 325°F. Cut baguette crosswise into 1/4-inch-thick slices and arrange in one layer on a large baking sheet. Lightly brush slices with oil and season with salt. Toast slices in middle of oven 15 minutes, or until golden, and transfer to a rack to cool completely. Toasts may be made 4 days ahead and kept in a sealable plastic bag at room temperature. NOTE from Risa: When I made bread toasts, I brush olive oil on them and grill them in a cast iron grill pan on top of the stove. You can buy a grill pan at Williams Sonoma for only $22, and it's well worth the purchase. The bread comes out wonderful and does keep well in a sealed plastic bag.
Make salsa:
To assemble canapés: Serve canapés at room temperature. Makes about 60 canapés
1 lb. dried gemelli or fusilli (long, thin, corkscrew-type pasta) Bring large pot of water to boil for pasta. Mince garlic and chop herbs. Quarter large bocconcini and halve smaller ones. In a large bowl toss cheese with garlic, herbs, red pepper flakes, oil, and salt to taste. Cook pasta in boiling water, until al dente, and ladle out and reserve ½ C hot pasta water. Drain pasta. Stir vinegar and arugula into cheese mixture and add hot pasta and ¼ C reserved pasta water, gently tossing (add more water if mixture becomes dry), until combined well. Serves 4 as a main course.
June 11, 1999
1 head Boston or butter lettuce 1. Wash lettuce, pat dry, and tear leaves apart. Place in salad bowl. 2. Shell peas and steam, briefly, until just tender. Cool a bit and place in bowl with lettuce. 3. Chop dill and add to peas and lettuce. 4. Just before serving, toss with dressing.
Steamed the chard just until the stems were tender enough to chew. Meanwhile, cooked pasta al dente...used the ones a little smaller than my little finger (she didn't specify)...chopped three cloves of garlic (yes, 3 cloves) and sauted them in the amount of olive oil I planned to pour over the pasta. I cut the chard into manageable sized pieces, added it to the drained pasta and poured the oil and very barely browned garlic over all. Salt, pepper, (red pepper flakes and parmesan on the side). NOTE: I've seen this dish where the chard was sauteed until wilted, then added to the dish. Either way I'm sure is fine.
June 18, 1999
Grill:
To assemble the salad: Layer the veggies in a bowl, as in zucchini, summer squash, eggplants, red peppers. On each layer sprinkle salt, pepper, a little olive oil, 1/2 tsp. balsamic vinegar and the herb mix. Then cover the whole thing with saran wrap and refrigerate overnight. Next day take out 1 hr before serving. Slice fresh tomatoes and place on top and sprinkle with rest of herbs, salt, pepper, vinegar, and olive oil.
June 25, 1999
SERVINGS: 8 FIRST-COURSE SERVINGS (adjust amounts to serve 4)
4 ripe plum tomatoes (about 3/4 pound), cut into 1/2 inch pieces 1. In a large serving bowl, combine the tomatoes, olive oil, parsley, mint, basil, capers, garlic and red and black peppers. Season with sea salt. 2. Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of sea salt, then add the pasta and cook, stirring occasionally, until al dente. Drain the pasta and add it to the serving bowl. Toss well, sprinkle with the cheese and toss again before serving.
SERVINGS: MAKES 4 INDIVIDUAL PIZZAS
2 red bell peppers Crust for 2 pizzas, divided in half and rolled into 4 disks. 1. Light a charcoal grill. Roast the bell peppers over a hot fire (or in the oven) until charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel the peppers; discard the stems, seeds and cores. Cut the peppers into thin strips. 2. Rake three-fourths of the coals to one side of the grill, leaving a thin layer of coals on the other side. Working on a baking sheet, pat and stretch 1 dough disk to form a 9-inch round. Lift the dough up by the edge and drape it onto the grate over the hot part of the grill. Grill the dough until it is nicely toasted on the bottom, about 1 minute. Then rotate and cook for an additional minute. 3. Flip the crust over onto the cooler part of the grill and brush with olive oil. Sprinkle one-quarter of the cheese over the crust and top with one-quarter of the peppers, tomatoes, garlic and capers. Move the pizza back to the hot area of the grill to melt the cheese. Cook until the bottom of the crust is lightly charred, about 2 minutes; if it starts to burn, move it to the cooler side. Sprinkle with salt and pepper and serve immediately. Repeat with the remaining dough and toppings to make 3 more pizzas.
July 4, 1999
1 whole salmon, cleaned Alternately layer very thinly sliced lemon , butter or margarine, and shredded coconut in the cavity of the cleaned salmon. Do not overstuff. Wrap in heavy duty foil and cook for 20-30 minutes on the grill (steam grilled) until done.
1 loaf Sesame Semolina bread (baguette) Slice bread into approximately ½" slices, brush with olive oil, and grill either on grill pan on stove or on barbeque, until golden. These can be stored in a plastic bag for a few days. Chop up tomatoes, julienne basil and mix with small amount of olive oil. Let the flavors blend for a while. To serve, simply put tomato mixture on a bread round and enjoy!
This recipe and the next one come from a cookbook put out by the LA Art Museum. The cookbook itself is beautiful and these recipes are two of the best in it.
4 C chicken stock Bring the chicken stock to a boil, and add salt if the stock is unsalted. Stir inthe rice and return to a boil. Reduce the heat and cover with a tight-fitting lid. Cook for 45 to 55 minutes, until the rice is tender. Pour off any excess liquid. While the rice is cooking, melt the butter in a skillet and add the scallions. Sauté lightly. Stir in the cooked rice and toasted pecans. Serve immediately.
1/4 C shelled pistachio nuts Parboil the pistachio nuts for 2 minutes, then rub briskly between towels to remove the skins. Put the pistachios, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process to a fine paste. Add the basil and process until pureed. With the machine running, add enough olive oil in a thin stream to make a mayonnaise consistence. Add salt to taste and set aside (see Note). Sauté the zucchini in butter* for 4 to 5 minutes, until crisp-tender. Add the pesto and quickly toss to heat through. Serve immediately. NOTE: Pesto may be made ahead and refrigerated or frozen. Before using, bring to room temp. ** We have found that the amount of butter specified turns the zucchini into a soupy mush. Use much less butter, as the zucchini give off enough moisture to keep them from burning.
Sara Lee Butter pound cake Defrost pound cake and slice about 1" thick. Toast lightly - watch it because it will burn quickly. Top with ice cream.
July 9, 1999
6-oz. can tuna in olive oil (not drained) Drain oil from tuna can into a small bowl and whisk in vinegar and salt and pepper to taste. In a bowl combine tuna and half of dressing, keeping tuna in large chunks. Halve and pit avocado and season with s&p (and drizzle a little lemon juice over to keep from discoloring). Fill avocado halves with tuna and drizzle with remaining dressing. Serves 2.
½ small jicama Peel jicama. Cut enough jicama and celery into ¼" dice to measure 1/3 C each. Chop cilantro. Drain tuna and in a bowl break up with a fork into flakes to desire consistency. Stir in jicama, celery, cilantro, mayo, mustard, and lime juice. Serves 2.
1-1/4 pounds fresh asparagus Scrape and trim asparagus and slice diagonally into 1/2-inch lengths. Bring 2 quarts of lightly salted water to a boil in a large pot. Add the fettuccine and lightly boil for 9 minutes. Reserve ¼ cup of the water before draining the pasta. Heat olive oil and butter in the pot and add asparagus, tomatoes and garlic. Cook over medium heat for 2 minutes, stirring. Add fettuccine, blue cheese, basil, the reserved water and salt and pepper to taste. Toss over medium heat. Serve with Parmesan cheese on the side.
July 30, 1999
1 pound cake mix Mix all together and bake in a loaf pan for the time on the mix box. Cool in the pan for 30 minutes. Then you can remove and cool on cooling rack until ready to serve with sliced kiwi and ice cream.
From the Sundays at Moosewood Restaurant Cookbook
2 very ripe bananas, sliced and frozen Place the frozen banana slices, fresh and frozen pineapple juice, and coconut in a blender or food processor. Puree until the mixture is smooth and resembles soft ice cream or a slush. Serve immediately in chilled bowls.
Serves 8 Cake
3/4 c Unsalted butter at room temp Banana Sauce
4 ripe bananas
Garnish (optional)
Banana slices Place the butter and 1 cup of the sugar in a mixing bowl and beat until the butter looses its yellow color, about 15 minutes at low speed. Make a custard by combining the egg yolk, 2/ 1/3 c of the milk, the cream and vanilla in the top of a double boiler. Whisk together and then stir with a wooden spoon over simmering water until the custard thickens and coats the back of a spoon. Do not allow it to boil. Remove from heat and stir in the chocolate. Allow to cool. Add the whole eggs, one at a time to the butter mixture, then add the chocolate custard. Sift the dry ingredients together and add to the mixture alternately with the remaining 1 cup of milk. When the batter is smooth, pour into the prepared pan. Place the pan in a larger baking pan, add hot water to halfway up the sides of the cake pan, and bake in the center of preheated oven for 60 to 70 minutes . Cool on a rack for 10 minutes, remove the cake from the pan, and place on a wire rack. To make the sauce, place the bananas in a 350 oven for 20 min. peel the bananas and place the place in a mixing bowl. Mash with a spoon, and add the rum, sugar cream and vanilla. To serve, spoon the sauce over the warm cake, and garnish with slices of fresh banana, a sprig of mint and several pecan halves if desired. Note: the cake is best if baked just prior to serving: however, a cooled cake can be heated slightly in a 100 degree oven before serving.
August 6, 1999
1/2 cup extra-virgin olive oil 1. Heat the olive oil in a medium skillet. Add the garlic and cook over low heat, stirring, until very soft and golden, about 3 minutes. Remove from the heat. 2. In a large saucepan of boiling salted water, blanch the peas in a strainer until just tender, about 3 minutes. Transfer the peas to a bowl. 3. Add the linguine to the saucepan and boil until al dente. Drain the linguine, reserving 1/4 cup of the cooking water. Return the pasta to the saucepan and toss with the garlic oil, peas and reserved pasta water. Season with salt and pepper and sprinkle with the marjoram. Top with the cheese and serve at once.
Food and Wine
3 lb. Fresh port butt, trimmed of fat 1. Cut meat into 1 and ½" cubes. 2. Combine salt, pepper, cumin, coriander, and oil. Add meat and let stand for 20 minutes. Add the onion, sugar, soy sauce and ginger. Stir and let stand in refrigerator at least one hour but best over night. 3. Thread meat on skewers. Cook over charcoal and turn til cooked, basting frequently with marinade. Serve sprinkled with lime juice to taste. Maybe served hot or cold.
1/2 cup Soy Sauce Mix all ingredients together, marinate ribs for 3-4 hours. Put ribs on rack in pan lined with foil. Pour boiling water in pan 1/2 inch deep. Roast ribs 45 minutes to 1 hour at 350f. Baste frequently. Also good with chicken, or as a marinade for London Broil. Freeze the left over marinade and use again. Do not mix marinade that was used on chicken with one used on beef.
August 13, 1999
6 boneless, skinless chicken breasts halves Marinate chicken for 1 hour in Barbeque marinade, turning occasionally. Remove chicken and to drain. Combine macadamia nuts and bread crumbs. Dredge chicken in flour, dip in beaten eggs, and coat with macadamia nut mixture. In a heavy skillet, heat oil and butter over medium heat. Sauté chicken for 6 to 8 minutes, turning once. Add a little oil if necessary as nuts may absorb oil. Serve with Marmalade.
½ C soy sauce Combine all ingredients.
½ C diced papaya In a small saucepan, cook fruit and sugar over medium-low heat for 20 minutes Serve warm or cold. FROM: Sam Choy's Island Flavors United Airlines Magazine - Hemispheres
August 20, 1999
SERVINGS: 8
15 ounces fresh ricotta cheese (about 2 cups) 1. Spoon the ricotta into a large coffee filter set in a strainer and drain for 1 hour. 2. Bring a large pot of salted water to a boil. Add the spinach and cook for 10 minutes, then drain in a colander and cool under cold running water. Drain the spinach thoroughly. Working with one handful at a time, squeeze the spinach until very dry. Finely chop the spinach. 3. In a large bowl, combine the drained ricotta with the spinach, 2 cups of the Parmesan and the nutmeg. Season generously with salt and pepper, add the egg yolks and stir until evenly combined. 4. Bring a large pot of salted water to a boil. Spread the flour on a plate. Form level tablespoons of the spinach-ricotta mixture into balls. Roll the balls lightly in the flour until coated. Arrange the balls on a lightly floured baking sheet. 5. Melt the butter in a medium skillet. Pour the butter into a large, warmed baking dish and keep warm near the stove. 6. Gently drop one-third of the balls into the pot and cook just until they rise to the surface. Using a wire skimmer or slotted spoon, transfer the ravioli to the baking dish in a single layer. Return the water to a boil and cook the remaining balls in 2 batches. Sprinkle the ravioli nudi with as much of the remaining Parmesan as desired, garnish with sage leaves and serve immediately.
September 1999
3 Tbs. Butter Melt butter in heavy medium saucepan over medium heat. Add garlic; saute until fragrant, about 1 minute. Add flour, stir 3 minutes. Whisk in hot milk. Bring to simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Remove from heat. Add cheddar and jack cheese, 1 1/3 C parmesan, and hot pepper sauce. Whisk until sauce is smooth. Season with salt & pepper. Preheat oven to 400. Generously butter bottom and sides of 13x9x2" baking dish. Blend 1/3 C parmesan, almonds and breadcrumbs in processor until nuts are coarsely ground. Add ½ C almond mixture to prepared dish. Tilt dish to coat bottom and sides. Return any loose almond mixture to processor. Cook pasta in large pot of boiling water til tender. Drain. Return pasta to pot and add sauce; stir to coat. Transfer to prepared dish. Sprinkle remaining almond mixture over. Bake until almond mixture is golden and crunchy and sauce bubbles, about 30 minutes. Cool on rack for 5 minutes. Serves 8.
September 1999
September 3, 1999
2 lbs. Frozen hash brown potatoes (Ore Ida) Thaw frozen hash browns. Combine with rest of ingredients. Bake in 3 qt. casserole or large, flat baking dish for 45 in 350 oven until lightly browned on top. This recipe can easily be cut in half.
1 1/2 C barbecue sauce Combine all ingredients and simmer until cranberry sauce is melted, about 10 minutes. Cool.
September 24, 1999
5 Tbs. unsalted butter 1. Melt the butter in a medium skillet over medium-high heat. Add the leeks and saute, stirring constantly, 5 minutes. Stir in the orange zest and pour in the Sauternes. Raise the heat and bring to a rapid boil, then lower the heat and cover the mixture with a sheet of waxed paper. Simmer until just a few tablespoons liquid remain, about 20 minutes. 2. Remove and discard the waxed paper. Pour in the cream and cook until reduced by about half. Season to taste with salt and pepper. 3. Preheat the oven to 450 F.
4. Divide the scallops among 6 individual 5 to 6" oval ramekins. Spoon a
generous amount of the sauce over the scallops in each dish. Bake just til
the scallops are cooked through and the sauce is bubbling, 7 to 10
minutes. Serve at once.
1/2 C unbleached all-purpose flour 1. Season the flour with salt and pepper in a shallow bowl. Lightly coat the chicken with the seasoned flour. 2. Heat 3 Tbs. butter in a large skillet over medium-high heat. Add the chicken and lightly brown on all sides. Remove the chicken from the skillet. 3. Preheat the oven to 350. 4. Add the remaining 2 Tbs. butter to the skillet and melt over medium heat. Add the onions, garlic, and bell peppers; saute, stirring frequently, until the vegetables are soft, 5 to 7 minutes. Stir in the curry powder and cook 2 minutes longer. 5. Stir in the tomatoes and coconut cream. Heat to simmering and season with Worcestershire, Tabasco, and salt and pepper to taste. Stir in the currants and remove from heat.
6. Arrange the chicken breasts in casserole and pour the curry sauce over
the chicken. Bake covered until the chicken is tender, about 45 minutes.
September 10, 1999
From:
What's for Dinner in the Northwest? Combine flour, paprika, salt, and pepper. Coat fillets. Brown fillets in 1/2 cup butter 10 - 15 minutes or until flakey. Remove to a warm platter. Add remaining 1/4 cup butter to skillet and saute nuts until lightly browned. Stir in lemon juice and parsley. Heat and pour over sole. **This is one of the Courtney and Laurie Ide's favorite fish dishes. Olive oil or margarine can be substituted for the butter.**
Recipe Copyright 1999 by Bobby Flay. All rights reserved.
Marinade: Combine oil, garlic and rosemary in a small shallow baking dish. Add the beef and toss to coat. Cover and refrigerate for at least 2 hours or overnight. Let sit out at room temperature for 30 minutes before grilling. Preheat grill. Remove beef from marinade, season with salt and pepper to taste and grill for 4 to 5 minutes on each side for medium rare doneness. Let rest 10 minutes then cut into dice.
Grilled Lemon-Roasted Garlic Vinaigrette:
Squeeze the lemons into a measuring cup to measure 1/4 cup. Place the juice in a blender with the shallot, rosemary and garlic and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper to taste.
Salad:
Place the romaine in a large bowl and toss with 1/4 cup of the lemon vinaigrette and season with salt and pepper to taste. Arrange the dressed lettuce in the center of each plate. Arrange some of the proscuitto in a vertical line along the far-left side of the greens. Next to that arrange the scallions, then red tomatoes, then yellow tomatoes, then Gorgonzola, then hard cooked eggs, then avocado. Drizzle with a little more of the lemon vinaigrette and garnish with chopped chives. Yield: 4 servings
Grilled Herbed Garlic Bread:
Preheat grill. Combine the garlic and butter in a small bowl and season with salt and pepper to taste. Brush a small amount of olive oil on one side of bread. Spread 1 tablespoon of butter on the other side of each slice of bread. Grill oiled side down until lightly golden. Turn each slice over, sprinkle with parsley and oregano and grill an additional 20 seconds. Yield: 8 servings
October 1, 1999
(from the Silver Palate Cookbook) 1. Coarsely chop bacon and sauté in a large skillet until crisp and brown. Remove bacon with a slotted spoon and reserve. (NOTE: I know some people don't like to cook with bacon but you *really* need to use it in this dish) 2. Add the onions to the skillet and cook them in the rendered bacon fat until tender, about 20 minutes. Uncover the skillet, raise the heat, and sprinkle the onions with the sugar. Toss and stir them until well browned. Transfer onions to a strainer set over a bowl and let stand while you prepare the beef. 3. Stir together on a plate the flour, thyme, salt and pepper, and roll the cubes of meat around in the mixture until well coated. Shake off excess and set cubes on another plate. 4. Press the onions gently with the back of a spoon to extract as much of the cooking fat as possible. Transfer fat to a kettle. Add additional fat in the form of vegetable oil if it appears you will not have enough for proper browning of the beef. Be sparing or the meat will be greasy. 5. Set the kettle over high heat; when the kettle is very hot, add 6 to 8 cubes. DO NOT overcrowd or they will not brown properly. Turn the heat down and continue to cook cubes until browned on all sides. Transfer with a slotted spoon to a clean plate and proceed with the rest of the meat until it is all browned. 6. Preheat oven to 325 F. 7. Pour the beer into the kettle and use a spoon to sit up all the browned bits on the bottom. Return beef cubes to the kettle along with the bacon and onions. Bring to a simmer on the stove. Cover, and set on middle rack of oven. 8. Cook for 1 1/2 hours, stirring occasionally, or until stew is reduced and thickened and meat is tender. Regulate the oven temperature as needed to maintain a moderate simmer. 9. Taste and correct seasoning. Serve stew over buttered noodles. Makes 6 portions.
(from Lee Bailey's Country Weekends)
Preheat oven to 350 degrees. Combine the flour and salt in the container of a food processor. Cut the butter into pieces and put it in with the dry ingredients. Process using the metal blade until the mixture resembles coarse cornmeal. Remove top of machine and sprinkle the milk in. Process until the mixture makes a ball. Continue processing for 2 more minutes. This will shake the machine around a bit because of the volume of the dough. At the end of the processing time remove the dough, which should be shiny and elastic, to a well-floured surface. Turn to flour both sides. Roll out to 1/4 inch thickness using a floured rolling pin. Smooth flour evenly onto the rolled-out dough and then fold it over on itself. Make sure there is still flour on the surface under the dough. Cut into 1 1/2" biscuits and place on an ungreased cookie sheet. Prick the tops with a fork. Bake for 25 minutes, until golden brown. Note: The reason for folding the dough over on itself before cutting is so that the baked biscuits will come apart easily for buttering. Leftover biscuits are good cold with a bit of mustard and ham sandwiched in them.
October 8, 1999
1 C all-purpose flour Preheat oven to 425 degrees and grease 12 medium muffin tins. Set aside. Combine the dry ingredients, plus chives. Combine buttermilk, eggs, and butter and stir into the dry ingredients quickly. Do not overmix. Divide batter among 12 muffin tins and bake for 18 to 20 minutes, until lightly browned.
1 medium avocado, peeled, pitted, sliced thin and rubbed with lemon juice Arrange the avocado and melon slices on serving platters. Whisk together remaining ingredients and spoon a bit over each plate.
1/2 c Chunky peanut butter Combine all ingredients except the milk and turkey breast and mix well. Thin with a little milk if necessary to make the consistency of softly whipped cream. Gently loosen and remove skin and any fat from the turkey breast. Cover with plastic wrap and flatten with a mallet or rolling pin to about 1 inch thick. Spread with half the peanut sauce and refrigerate, covered, for several hours or overnight. Prepare outdoor grill. Grill turkey breast over a moderately hot fire for 15 minutes per side or until a slit in the middle reveals opaque meat. Slice and serve immediately with remaining sauce.
October 15, 1999
5 pounds chickens -- Cut up (can be white or dark meat) For the lemon sauce, whisk together juice, oil, vinegar, garlic, oregano and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using. Preheat broiler at least 15 minutes
Broil chicken, turning once, for about 30 minutes or until skin is
golden-brown and juices run clear. Remove from broiler leaving broiler
on. Place chicken on a baking sheet with sides, of a size that can fit
into broiler. Pour lemon sauce over the chicken and toss to coat well.
Return to broiler and broil for 3 minutes. Turn each piece and broil for
an additional minute. Remove from broiler and portion each chicken onto
each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in
parsley and place over high heat for 1 minute. Pour an equal amount of
sauce over chicken and serve with lots of crusty bread to absorb the sauce.
1 1/2 C uncooked fusilli Cook pasta until al dente and drain. Melt butter in 12 inch skillet over medium-high heat. Cook chicken, onion, and garlic in butter 3 to 4 minutes, stirring occasionally, until chicken is light brown. Stir in bell pepper and peas. Cook, stirring ocassionally, until vegetables are crisp-tender. Mix cream cheese, broth, wine, basil, salt and pepper. Stir into chicken mixture. Cook, stirring constantly, until cream cheese is melted. Toss with pasta. From: The Betty Crocker Pasta Cookbook
November 5, 1999
1 12-15 lb. Turkey Soak turkey in brine for 24 hours. Remove and rinse inside and out and pat dry. Fold the neck skin under the body and secure with a skewer. (NOTE FROM RISA: at this point you can stuff turkey with your favorite stuffing (see Bruce's Stuffing recipe) or cook it outside the bird, which is what we do). Place turkey in roasting pan with carrots, celery, and onions. Roast turkey at 350 degrees, basting with pan juices every 30 minutes for 3 to 3 ½ hours or until the juices run clear when the high is pierced. When turkey is done, transfer to a large platter and cover with foil. Reserve pan juices and vegetables for gravy. Allow turkey to rest for 20 to 30 minutes before carving.
STAR ANISE MAPLE BRINE
In a small skillet, cook the star anise and whole peppercorns over medium heat, stirring frequently to allow the natural oils of the spices to release, approximately 5 minutes. In a very large stockpot, combine the remaining ingredients with the cooked spices and bring to a boil. Remove from heat. Chill. Wash the turkey and remove the neck and giblets, reserving them for the gravy. Submerse the turkey in the chilled brine making sure the entire bird is covered. (if some of Tom is still sticking out, cover the exposed part with cheesecloth soaked in brine). Refrigerate for 24 hours.
PORT GRAVY
Make a turkey stock by combining turkey neck and giblets, carrot, celery, onion, and water in a medium saucepan. Bring to a boil. Simmer for 1 hour stirring occasionally. Strain and chill. (this can be done a day in advance). When the turkey is done, strain the juices from the roasting pan and reserve. Place roasting pan with vegetables over high heat, and add the port wine. De-glaze pan by stirring constantly and simmering to reduce liquid to ½ C. Add the reserved roasting pan juices back into the pan. Add the turkey stock and bring to a boil. Season with salt and pepper. Strain through a sieve.
November 11, 1999
(Gourmet 11/99)
1 ½ lb. Fresh or frozen cranberries Stir together all ingredients in a non-reactive 4-to 5-qt. Deep heavy pot and bring to a boil, stirring until sugar is dissolved. Boil sauce (adjust heat if sauce spits too much), stirring frequently, 10 minutes, or until slightly thickened. Cool about 30 minutes and chill at least 1 ½ hours. Can be made 1 week ahead and refrigerated.
(Bon Appetit 11/99)
2 Tbs. Butter Preheat oven to 375. Butter 13x9x2 glass baking dish Melt 2 Tbs. Butter in large nonstick skillet over medium heat. Add leeks; cover and cook until tender, stirring occasionally, about 10 minutes. Remove from heat. Chop enough fennel fronds to measure ½ C; set aside. Discard any remaining fennel fronds. Arrange half of fennel slices in single layer I prepared baking dish; sprinkle with ¼ C fennel fronds, salt and pepper. Top with half of sliced potatoes in single layer. Arrange half of leek mixture over. Sprinkle generously with salt and pepper. Sprinkle with half of grated Parmesan cheese. Repeat layering with remaining fennel slices, fennel fronds, potatoes, leek mixture and Parmesan cheese. Sprinkle potato gratin generously with salt and pepper. Bring chicken stock and whipping cream to boil in medium saucepan. Pour mixture over potato gratin. Bake uncovered until vegetables are very tender, liquid is almost absorbed and top if deep golden brown, about 1 hour 10 minutes. (Can be prepared 2 hours ahead. Let stand at room temp. Cover gratin with tin foil and rewarm in 375 oven for 20 minutes).
(Bon Appetit 11/99)
¾ C (packed) grated extra-sharp cheddar cheese (about 4 oz.) Preheat oven to 400. Lightly butter 13x9x2" glass baking dish. Mix cheddar, blue, and Parmesan in small bowl. Arrange half of the potatoes in prepared baking dish, overlapping slightly. Sprinkle with ¾ tsp. Salt and ¼ tsp. pepper. Sprinkle onion over, then flour. Dot with 2 Tbs. Butter. Sprinkle half cheese mixture over. Top with remaining potatoes, ¾ tsp. Salt, ¼ tsp. pepper and 2 Tbs. Butter. Reserve remaining cheese. Bring milk to simmer in medium saucepan. Pour milk over poetess (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temp. Cover and rewarm in 375 oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.
November 22, 1999
(Gourmet 11/99)
3 pounds baking apples (such as Jonathan or McIntosh),
peeled, cored, chopped
1 Basic Pie Crust Combine all ingredients except crust, milk and 1 tablespoon sugar in heavy large saucepan. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 50 minutes. Cool completely. (Mincemeat can be prepared up to 1 week ahead. Cover and refrigerate.) Position rack in bottom third of oven and preheat oven to 400° F. Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim any overhang. Crimp edge. Brush crust with milk. Sprinkle crust with 1 tablespoon sugar. Bake pie until crust is golden brown and mincemeat bubbles thickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover pie with foil and store at room temperature.)
December 3, 1999
12 oz. Noodles (medium) Cook noodles. Combine sour cream, cottage cheese, cream cheese, marmalade, cinnamon, and salt. Place in a greased 9 x 12 glass baking dish. Combine eggs and milk. Beat lightly. Pour over noodle mixture and let settle until absorbed. Dot top with butter and crushed corn flakes. Sprinkle with paprika. Bake at 350 for 1 hour or until browned and crusty on top.
McCall's Cookbook Recipe Cards (1973)
2 eggs 1. In small bowl, with rotary beater, beat eggs with granulated sugar. Stir in milk, vanilla, and lemon peel. 2. Arrange bread in single layer in shallow dish. Pour egg mixture over slices. Let stand 30 minutes. 3. In hot butter in large skillet, saute bread until golden brown - about 6 minutes on each side. 4. Arrange on serving platter. Sprinkle with confectioners' sugar and nutmeg. Nice with preserves, syrup, or one of the flavored butters (below). Serves 4. Cinnamon Butter
1/2 C softened butter Work butter until creamy. Stir in cinnamon and confectioners' sugar until smooth. Orange Butter
1/2 C softened butter Work butter until creamy. Stir in orange rind and confectioners' sugar until smooth.
Betty Crocker's 40th Anniversary Edition Cookbook
3 C shredded zucchini (about 3 medium) Heat oven to 350. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3. Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days. Also freezes very well. Makes 2 loaves.
December 22, 1999
2 pounds lean stew beef 1. In a large frying pan, heat 2-3 tablespoons oil on high heat (I use olive but vegetable oil is fine) until hot but not smoking. Add stew beef and brown on both sides. Set aside. 2. Melt butter in a deep pan. Add onion and mushrooms and sauté until tender over medium heat (about 5-6 minutes). Add garlic and cook for a minute, taking care not to burn. Stir in flour, salt and pepper. Gradually add beef stock or broth, white wine and whipping cream (Kathy substitutes low-fat milk, depending on dietary needs). Heat over medium heat until thickened (about 15-20 minutes, stirring frequently). 3. Combine stew beef and sauce in a crockpot and cook over low heat all day OR place in an ovenproof dish and bake at 350 covered, 2-3 hours or until beef is very tender when pricked with a fork. About an hour before it's done cooking, you can add some sherry too, which Kathy said really "kicks it up an notch" - oh Emeril said that, not Kathy. Serve over rice. Note: Kathy said: I usually double this recipe and freeze some for those oh so hectic days and my college child loves this stuff so she takes some with her to school.
Bon Appétit Roast goose with apples, a specialty of Alsace, has become a classic Hanukkah dish in Paris. This recipe comes from Didier Lewkowicz, a butcher in the old Jewish quarter of Paris. Serve a French red Bordeaux with the goose.
1 13-pound goose, giblets and neck discarded Position rack in bottom third of oven and preheat to 350°F. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all over goose; place garlic slices into slits. Place goose on rack, breast side down, in large roasting pan. Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat. Turn goose over. Roast until brown and thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with drippings, about 45 minutes longer. Meanwhile, toss apples and lemon juice in large bowl. Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish. Using slotted spoon, transfer apples to baking dish; toss apples in goose fat. Add sugar, Calvados and cinnamon to apples; toss. Bake apples alongside goose until very tender and golden, about 1 hour. Serve goose with caramelized apples. Serves 8.
6 medium potatoes Peel and dice potatoes and cook in water to cover until mushy. Save 3 cups of the liquid. force potatoes through ricer or mash thoroughly with potato masher. Sauté onions in butter until golden. Add potatoes and liquid to onions. Add milk and season with salt and pepper. Heat but do not boil. Serve garnished with chopped parsley. Serves 6-8.
Gourmet
For the soup:
For the buttered pecans: crème fraîche or sour cream as an accompaniment
Make the soup:
Make the buttered pecans: Divide the soup among bowls and top each serving with a dollop of the crème fraîche and some of the buttered pecans. Makes about 11 cups, serving 8 to 10.
Bon Appétit 8 bacon slices
2 cups chopped onion 4 ounces blue cheese, crumbled Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon. Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat. Place cheese in processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.) Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve. Makes 6 to 8 Servings.
1 can Hungry Jack Buttermilk biscuits Separate each muffin into two muffins. Place biscuits on cookie sheet. Sprinkle each biscuit with some onion, tomato, and basil, and top with some shredded cheese. Bake at 400 degrees for 8 to 11 minutes or until cheese melted and golden. Total yum.
12 oz. noodles, cooked & drained Preheat oven to 350. Mix everything together. Put in buttered casserole and dot with butter on the top. Bake until browned and crispy on top, about 30-45 minutes. Try not to eat all the crispy noodles off the top first!
a piece of first-cut brisket with most extra fat removed Preheat oven to 350. Lay the onion slices on the bottom of a glass baking dish. Put the piece of brisket on top. Sprinkle the onion soup mix over the brisket. Pour the wine over everything until the brisket is almost covered (about an inch or more deep). Cover *tightly* with tin foil and bake about 2 hours, basting often. Uncover and slice the brisket into pieces, against the grain. Cover again and bake an hour more. Basically, the more you cook, the more it melts in your mouth.
Bon Appétit
For french toast:
1 1/4 cups whole milk
For citrus syrup: Powdered sugar
Make french toast: Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
Make citrus syrup: Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with powdered sugar; serve with citrus syrup. Serves 10.
Bon Appétit
10 large red-skinned potatoes (about 3 pounds), each cut into
8 wedges Preheat oven to 400°F. Toss potatoes with 3 tablespoons bacon drippings and 1/2 teaspoon fennel seeds in large bowl. Season to taste with salt and pepper. Spread potatoes in single layer on heavy large baking sheet. Roast until tender, tossing occasionally, about 55 minutes. Meanwhile, heat 2 tablespoons bacon drippings in heavy large skillet over medium-high heat. Add onion, chopped fennel and 1 teaspoon fennel seeds. Sauté until vegetables are almost tender, about 7 minutes. Add bell pepper and sauté until vegetables are tender, about 5 minutes longer. Transfer vegetables to large bowl. Add potatoes, smoked salmon and herbs to vegetable mixture; toss to combine. Season to taste with salt and pepper. Transfer hash to platter and tent with foil to keep warm. Add vinegar to large skillet of simmering water. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place atop hash. Serves 6.
January 7, 2000
4 tsp salt
In a small bowl, thoroughly combine all the spices. Remove giblets from
chicken, clean the cavity well and pat dry with paper towels. Rub the
spice mixture into the chicken, both inside and out, making sure it is
evenly distributed and down deep into the skin. Place in a resealable
plastic bag, seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in a
shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes,
250 degrees for 5 hours). After the first hour, baste chicken occasionally
(every half hour or so) with pan juices. The pan juices will start to
caramelize on the bottom of pan and the chicken will turn golden brown. If
the chicken contains a pop-up thermometer, ignore it. Let chicken rest
about 10 minutes before carving.
2 teaspoons olive oil
1 1/3 cups chopped onion Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate. Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro. Serves 6.
Per serving: calories, 223; total fat, 7 g; saturated fat, 2 g;
January 17, 2000
1-1/4 lb. Skinless boneless chicken breast
*We used Royal River Sunset Curry - Thai Red, from Williams Sonoma.
1. Separate and flatten chicken breasts.
1 C penne
1. Slice fennel bulb and leek thinly. Saute in small amount of olive oil
about 5 minutes.
January 21, 2000
2 T olive oil
Preheat oven to 400 degrees F.
Combine oil and butter in 5 quart cast iron Dutch oven or roasting pan
with lid. Melt over medium heat. Meanwhile, place 1 rosemary spring and 1
of the peeled garlic cloves inside of each chicken. Cook, breast side
down, in the butter mixture, till golden, about 6 minutes. Turn and brown
undersides, about 6 minutes; remove browned birds. Add parsnips, turnips
and shallots to butter mixture. Toss in hot butter until slightly golden,
2 to 3 minutes.
Remove pot from heat. Place cabbage over browned vegetables; position
birds on top of cabbage. Scatter unpeeled garlics over and into
vegetables. Season with Herbs de Provence and salt and pepper.
Cover and braise in oven until juices of chicken run clear when thigh is
punctured with a sharp fork, about 1 1/4 hours. Cut birds in half. Serve
on heated plates with cooked vegetables and garlic. Sauce with pan juices.
The unpeeled garlic can be spread on crusty bread.
12 white bread slices
1. Lightly grease shallow, 2-gt. Casserole.
January 28, 2000
(Makes about 5 cups)
5 ripe medium avocados, preferably Haas
Cut each avocado in half. Remove the pits and discard. Peel the skin from
the avocado halves. Place the halves in a large bowl. Using a fork, mash
the avocado, leaving some small chunks for texture. Add the diced apple,
onion, cilantro, lime juice, cumin and salt to taste and mix well.
Transfer the mixture to a clean bowl or serving dish. Cover with plastic
wrap, pressing it so that the wrap is in direct contact with the surface
of the guacamole. Wrap the bowl or container with another layer of plastic
wrap. Refrigerate until ready to serve.
3 pounds boneless, skinless chicken breasts and/or thighs In a medium pot, combine the chicken, 10 sprigs of the thyme and about 1/2 teaspoon salt. Add water to cover the meat. Place the pot over medium heat and bring the water to a boil, then immediately reduce the heat to low so the liquid just barely simmers. Simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken pieces to a plate and set aside until cool enough to handle. Discard the poaching liquid and thyme. As soon as the chicken is cool enough to handle, cut into bite-size pieces. Set aside. While the chicken is cooking, in a medium pot over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, for 2 minutes. Whisking constantly, slowly add the warm chicken broth. Add the wine and bring the sauce to a boil. Reduce the heat to low. Remove the thyme leaves from the remaining 10 sprigs of thyme. Mince the leaves and add them to the sauce. Bring a 4-quart pot of lightly salted water to a boil. Add the potatoes and cook just until tender, about 12 minutes. Using a slotted spoon, transfer the potato cubes to a bowl. Add the carrots to the boiling water and cook for 6 minutes; add the corn and peas and cook until the carrots are tender, about 2 more minutes. Drain the vegetables; transfer them to the bowl with the potatoes. In a large bowl, combine the diced chicken with the sauce, the potatoes and other vegetables and salt and pepper to taste. If the filling is too thick, add additional chicken broth as needed. To serve, transfer the potpie filling to a large serving bowl. Ladle the filling into individual serving bowls and top each bowl with 1 or 2 of your favorite homemade or packaged biscuits, already baked to golden brown. Jeannine Cabral, Clarke cooke House, Newport Pate Sucree
2 C flour Combine flour, sugar, baking powder, and salt in work bowl of food processor and pulse to combine. Add butter and pulse to a powdery mixture. Add eggs and process until dough forms a ball. Roll dough on a floured surface and line an 11 inch removable-bottom tart pan. Trim edges evenly with the top of the pan. Place in the freezer for 1 hour. Almond Frangipane
3 oz. Almond paste Combine almond paste and sugar in a food processor to a fine crumb. Add butter and vanilla, and process until smooth. Scrape bowl, add eggs, and process. Add flour and baking powder and pulse until smooth. To Assemble
6 Granny Smith apples, peeled, cored, and sliced thin Preheat oven to 350. Remove tart shell from freezer. Spread frangipane on shell to form an even layer. Arrange sliced apples, overlapping them in circular formation to cover entire surface. Brush aples with melted butter (you may not use all of butter) and sprinkle with sugar and cinnamon. Bake for 45 minutes. Serves 12. Serve with Hazelnut ice cream.
February 2, 2000
2 oz. Pancetta, minced (optional)
1. Put the Pancetta, if using, and olive oil in a soup pot and cook over
gentle heat until the Pancetta renders fat but does not brown (about 4
minutes). Add the hot pepper, onion, celery, carrot, and garlic to the
olive oil and cook gently 10 minutes, or until the vegetables are soft.
Add the tomatoes and salt and cook 10 minutes.
2. If using fresh beans, shell, rinse, add to the tomatoes, and cook
together 3 minutes. Add the hot broth and cook until the beans are tender
(45 minutes to 1 hour). If using precooked dried beans or canned beans,
add to the tomatoes, cook 3 minutes, add the broth, and cook 15 minutes.
3. Add the macaroni to the soup and continue cooking until the pasta is al
dente. Remove the soup from heat and let rest 10 minutes before serving.
Serve with freshly grated Pecorino cheese. Serves 6.
5 Tbs. olive oil 1. Heat 3 Tbs. oil with the garlic until the garlic turns deep brown. Discard the garlic and add the olives and capers to the pan. Heat over low heat 3 minutes and set aside. 2. Cook the spaghetti in 5 qts. Rapidly boiling salted water until slightly undercooked - more al dente than usual since it will cook again. Drain and toss with the prepared olives and capers. Cool slightly and add the tuna, eggs, parsley, and salt and pepper. 3. Preheat the oven to 375 F. Butter a 12 inch round baking dish and coat with the breadcrumbs. Fill with the spaghetti, even off the top, drizzle with the remaining oil, and bake 25 to 30 minutes, until the frittata holds its shape and is golden and the spaghetti is cooked. Cool briefly in the pan and then turn out. Serves 6 to 8.
3/4 lb. walnuts 1. Preheat the oven to 350 F. 2. Coarsely chop the nuts and mix together. Sift the flour, sugars, cinnamon, salt and baking powder together twice. Blend in the nuts. 3. Remove 2 Tbs. beaten egg for brushing the top of the "biscotti." Add the remaining eggs and oil to the flour mixture and work together until homogeneous. Add a few tablespoons water if necessary to blend but the mixture should be a bit dry and crumbly. 4. Pat the dough into a lightly oiled 10 1/2 x 15 1/2 " jelly-roll pan. Working with a wet hand makes this easier. Brush the top with the reserved egg. 5. Bake in the oven 30 minutes, or until the edges begin to color slightly. Leave the cookies in the pan and make diagonal cuts 1 1/2 inches apart so that cookies are a diamond shape. Return to the oven in the same pan and bake 30 minutes more. Cool in the pan. Makes approximately 48 pieces.
February 18, 2000
3 cups canned low-salt chicken broth
1/3 cup brandy
Combine first 3 ingredients in heavy large pot and bring to boil. Reduce
heat to medium, cover and simmer until parsnips are tender, about 5
minutes. Using slotted spoon, transfer parsnips to small bowl. Add
potatoes and apples to same pot. Cover; simmer until very tender, about 20
minutes. Remove from heat. Using slotted spoon, transfer potatoes and
apples to large bowl; add 3 tablespoons butter. Mash until almost smooth.
Season with salt and pepper. Pour broth mixture from pot into medium bowl;
reserve pot.
Sprinkle chicken with salt, pepper and 4 teaspoons thyme; dust with flour.
Melt remaining 2 tablespoons butter in reserved pot over medium-high heat.
Add half of chicken. Sauté until brown and cooked through, turning with
tongs, about 5 minutes. Using slotted spoon, transfer sautéed chicken to
11x7x2-inch glass baking dish. Repeat with remaining chicken. Top with
parsnips, remaining 2 teaspoons thyme and peas. Return broth mixture to
same pot; add brandy and whipping cream. Boil over medium-high heat until
sauce is reduced to 1 ¼ cups, scraping up browned bits, about 3 minutes.
Season with salt and pepper. Spoon over chicken. Cover with potato-apple
mixture. (Can be prepared 1 day ahead. Refrigerate until cold, then cover
and keep refrigerated.)
Preheat oven to 350°F. Bake casserole uncovered until potato topping is
crusty and chicken filling is heated through, about 35 minutes (about 45
minutes if refrigerated).
4 to 6 servings
2 tablespoons (1/4 stick) butter Melt butter in heavy large saucepan over medium-high heat. Add onion and ginger and sauté 2 minutes. Add squash, potatoes, clam juice and curry powder. Bring to boil. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 15 minutes. Puree 2 cups of soup in blender. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Add zucchini and coconut milk to pot. Simmer soup uncovered until zucchini is just tender, about 5 minutes. Add scallops and simmer until just opaque in center, about 5 minutes. Season with salt and pepper. Ladle chowder into bowls; sprinkle with cilantro.
4 servings
1 1/2 cups all purpose flour Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat. Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool. Makes one 9-inch loaf
Bon Appétit
March 3, 2000
1/2 C chopped slab bacon or chopped thick-sliced high-quality lean bacon,
or 1 Tbs. olive oil
If using the bacon, place a large saucepan over medium-high heat and when
it is hot, add the bacon. Cook for 2 minutes, then drain off the rendered
fat. If you are not using bacon, add the oil to the hot pan. Add the
fennel and cook for 2 minutes. Add the potatoes and cook for 1 minute. Add
the apple, rosemary, water, and apple cider and bring to a boil. Reduce
the heat to medium and cook, uncovered, until the potatoes are tender,
about 35 minutes.
Add the cream and cook for 5 minutes.
Remove pan from the heat and mash the ingredients. Add the Pernod,
butter, scallions, salt and pepper. Serve immediately.
Tahini Marinade:
4 whole boneless, skinless chicken breasts
Honey, Yogurt, and Ginger Sauce: To make marinade: place the scallions, ginger, garlic, tahini, yogurt, and water in a food processor fitted with the steel blade and blend until it has a creamy consistency. Place it in a large bowl and add the chicken breasts. Cover and refrigerate for at least 4 hours, or overnight. Place a large pan over medium-high heat and when it is hot, add the oil. Remove the chicken breasts from the marinade, discarding the marinade. Sprinkle the chicken with salt and pepper and add them to the pan. Cook until they are golden brown, about 4 to 5 minutes per side. Set aside. To make the sauce: Place a medium pan over medium-high heat and when it is hot, add the oil. Add the ginger, scallions, and honey and cook for 1 to 2 minutes. Let cool slightly, then add the yogurt. Serve over the chicken.
March 17, 2000
1 pound russet potatoes, peeled, cut in half
1/2 pound mushrooms, sliced
Cook potatoes in large saucepan of boiling salted water until tender.
Drain. Return potatoes to same saucepan. Add 3 tablespoons butter and
mash. Season to taste with salt and pepper.
Preheat oven to 350°F. Melt remaining 2 tablespoons butter in heavy large
skillet over medium-high heat. Add mushrooms and sauté until tender, about
7 minutes. Transfer mushrooms to bowl. Add beef, onion and garlic to same
skillet and cook over medium-high heat until beef is brown, breaking up
with spoon, about 8 minutes. Add flour and stir 2 minutes. Add mushrooms,
gravy, parsley, carrot, Worcestershire and marjoram. Simmer 4 minutes,
stirring occasionally.
Spoon beef mixture into 8-inch square baking dish. Spoon mashed potatoes
over; smooth top. Bake until potatoes are heated through and golden
brown, about 25 minutes. Let stand 5 minutes before serving.
Serves 4.
6 sprigs fresh thyme
1. Tie thyme sprigs with twine or in a cheesecloth bag. In a small
saucepan, combine milk, garlic and thyme. Bring to a simmer over medium
heat. Reduce heat to low and simmer gently until garlic is soft, 5 to 10
minutes. Discard thyme. Eating Well
a 9-ounce jar Major Grey's chutney (about 1/2 cup), pieces chopped In a bowl stir together chutney, Cheddar, sour cream, cream cheese, and salt and pepper to taste until combined well. Make 6 sandwiches with filling and bread, pressing together gently. With a 1 1/2-inch round cutter cut 4 rounds from each sandwich. Put coriander on a small plate and spread edges of rounds with mayonnaise to coat well. Roll edges in coriander. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled. Makes 24 tea sandwiches.
Gourmet
March 24, 2000
1/4 cup olive oil
2 tablespoons (or more) red wine vinegar
12 ounces perciatelli pasta or spaghetti
Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in
batches and cook until brown on all sides, about 8 minutes per batch.
Place chicken on platter. Add onions to Dutch oven; sauté until tender,
about 5 minutes. Add spices; stir until fragrant, about 1 minute. Stir in
tomatoes and their juices and water. Return chicken to Dutch oven. Cover;
simmer over medium-low heat until chicken is very tender, about 35 minutes.
Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar,
tomato paste and sugar to Dutch oven. Simmer until thickened to sauce
consistency, stirring occasionally, about 10 minutes. Season with salt,
pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.
Cook pasta in large pot of boiling salted water until tender but still
firm to bite.
Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.
Serves 4.
3 ounces whole-milk mozzarella Thinly slice mozzarella. Pit, peel, and thinly slice avocado. Spread butter on one side of each bread slice and turn slices over. Spread mustard on bread slices and top 2 slices with mozzarella, avocado, and turkey. Season turkey with salt and pepper and top with remaining 2 bread slices, buttered sides up. Heat a heavy skillet over moderate heat until hot but not smoking and cook sandwiches until bread is crisp and cheese is melted, about 1 1/2 minutes on each side. Gourmet, January 1998
April 7, 2000
12 1/2" thick slices Italian or French bread (about 3" in diameter)*
Preheat oven to 325 degrees F. Arrange bread slices on baking sheet. Brush olive oil over both sides of bread. Bake bread until golden, about 6 minutes per side.** Remove toasts from oven, Rub cut sides of garlic over toasts.
Combine seeded plum tomatoes and fresh lemon juice in medium bowl. Season with generous amount of salt and pepper. Toss tomatoes to combine (Toasts and tomatoes can be prepared 1 hour ahead. Cover separately and keep at room temperature).
Preheat oven to 350 F. Spread goat cheese over toast; arrange on baking sheet. Mound tomatoes on toasts, dividing equally. Bake until heated through, about 8 minutes. Transfer bruschetta to platter. Sprinkle with mint.
NOTES:
1 1/2 lb. medium shallots (about 24), peeled, halved lengthwise Preheat oven to 375 F. toss shallots with 2 Tbs. oil on baking sheet; spread in single layer. Sprinkle with salt and pepper. Bake until tender and golden brown, stirring occasionally, about 35 minutes. Stir 2 Tbs. oil and breadcrumbs in skillet over medium heat until crumbs brown, about 4 minutes. (Shallots and crumbs can be made 8 hours ahead. Cover separately, keep at room temp). Cook pasta in large pot of boiling salted water 10 minutes. Add asparagus; cook until asparagus is crisp-tender and pasta is tender but still firm to bite, about 4 minutes. Drain pasta and asparagus. Transfer to large bowl. Immediately add blue cheese and shallots. Toss until cheese melts and pasta is well coated. Season with salt and pepper. Transfer to bowls. Sprinkle with breadcrumbs. WARNING! This recipe is very strong tasting and should not be attempted if you do not LOVE Blue cheese.
Grated Parmesan cheese
1/4 C (1/2 stock) butter
8 large egg whites Position rack in center of oven and preheat to 400 F. Butter one 10 C soufflé dish or six 1 1/4 C soufflé dishes (ramekins); sprinkle with Parmesan cheese to coat. (if using small dishes, place all 6 on rimmed baking sheet). Combine crab, shrimp, roasted peppers and tarragon in processor; chop finely, using on/off turns. Melt butter in heavy large saucepan over medium heat. Add flour, shallot and cayenne. Cook without browning until mixture beings to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to oil, whisking constantly, about 2 minutes. Remove from heat. Mix y9olks and salt in bowl. Add yolk mixture all at once to sauce; whisk in quickly. Stir in crab mixture. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in 3/4 C Parmesan cheese, then remaining whites. Transfer soufflé mixture to prepared dish(es). Place soufflé in oven. Bake until puffed, golden and gently set in center, about 40 minutes for large soufflé or 25 for small ones. Using oven mitts, transfer soufflé to platter and serve immediately.
April 21, 2000
1 1/2 C fresh orange juice
In a large pitcher, combine the orange juice with the guava nectar and rum. Add the ice and stir until cold; add the gingerale. Pour into cocktail glasses, add the grenadine and nutmeg, and serve.
5 Tbs. extra-virgin olive oil Whisk oil and lemon juice in small bowl to blend. Season dressing to taste with salt and pepper. Combine arugula, tomatoes, hearts of palm and avocados in large bowl. Add dressing and toss to blend. Using vegetable peeler, shave Parmesan cheese into strips over salad. Sprinkle with pine nuts. May 2000 Bon Appetit
1/4 C cumin seeds 1. In a small skillet, toast the cumin seeds over moderately low heat, stirring, until fragrant, 2 to 3 minutes. Transfer the cumin to a mini processor and let cool. Add 1/4 C plus 3 Tbs. of oil, the garlic, mustard and honey and process until blended. Scrape the marinade into a resealable plastic bag, add the cubed chicken and refrigerate overnight. 2. Preheat the oven to 400. In a baking dish, toss the beets with the remaining 1 Tbs. of oil, season with salt and pepper. Cover with foil and bake for 35 minutes, or until tender. Let cool. 3. Light a grill. Thread alternating chicken cubes and beet wedges onto bamboo skewers. Brush lightly with oil and season with salt and pepper. Grill the kebabs over moderately high heat for 10 to 12 minutes, turning and brushing occasionally, until the chicken is cooked.
April 28, 2000
2 Tbs. olive oil
Preheat oven to 350°F. Grease 9-inch glass baking dish. Heat olive oil in saute pan over medium heat. Add onion, bell pepper, and basil and sauté until vegetables are tender, about 10 minutes. Add garlic and saute until garlic just turns golden. Stir in tomatoes. Season with salt and pepper and cook until saucelike, stirring
constantly, about 5 minutes. Arrange fish in prepared dish. Pour sauce over. Sprinkle bread crumbs and Parmesan cheese over top. Heat until golden, about 25 minutes, or until fish is flaky.
Serves 2.
1 pound medium shrimp, cleaned and cooked Combine cooked shrimp, crumbled feta and onions. Add remaining ingredients. Cover and refrigerate 1 hour. Cook 1 pound flat noodles. Toss shrimp mixture with hot noodles and serve immediately. Completed dish can be refrigerated for 1 hour and served cold. Serves six.
May 12, 2000
3 or 4 boneless, skinless chicken breasts
Pound chicken breasts between wax paper until very thin. Cut into thin strips. Place in plastic bowl. Cover with Jade Peanut Sauce and marinate about 30 minutes. Thread 3 or 4 pieces on a metal skewer. Repeat with remaining chicken.
Light charcoal or gas grill. Grill until browned and crispy, about 10 minutes, turning to cook evenly. Baste with extra sauce. DISGARD EXTRA SAUCE WHEN DONE BASTING.
1 lb. fresh asparagus, tough ends trimmed 1. Cut asparagus into 1" pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 Tbs. salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender. 2. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well. 3. Puree asparagus stems with zest, oil, and 1/2 C asparagus cooking water. Transfer sauce to a 4-qt. Saucepan. 4. Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta. 5. Add pasta, asparagus tips, and 1/2 C reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 C at a time until sauce coats pasta but is a little loose (the cheese will thicken it slightly). 6. Stir in cheese and salt and pepper to taste and cook, stirring, until cheese is melted. Serve immediately. May 2000 Gourmet
Salmon and/or swordfish filets Cut fish into bite-size pieces. If the salmon has skin on it, carefully try to remove it, although it will come off easily once it's cooked. Place fish in a bowl. Mix dressing and Dijon mustard to taste. Pour over fish. Let marinate an hour or 2 in refrigerator. Place fish on skewers and cook until done, depending on whether you like your fish rare or medium. Swordfish should generally be cooked a bit longer but not until it's tough.
Fennel, leeks, green and/or red Spring onions, red pepper Cut into small pieces as much fennel, leeks, red pepper, and onion that you'd like. Toss with olive oil (I used a flavored basil oil) and wrap in tin foil. Place on grill and cook for about 15-20 minutes, until well-cooked and starting to caramelize. In a saute pan, add a small amount of olive oil. Place peas and capers in pan and saute lightly about 7 minutes. Cook penne til al dente. Toss pasta, pea and caper mixture, and vegetable mixture in a large pasta bowl. Moisten the pasta with more oil if necessary. Season with salt and pepper to taste.
May 19, 2000
Dressing: (double this)
Put first three in blender til smooth, add oil in a stream til mixed.
12 clams scrubbed
Cook claims in wine and 1/2 C water 7-10 minutes til they open. Remove as they open. Reserve liquid. Toss with 3 Tbs. (or more if needed) dressing. Chill covered. Add shrimp to kettle and cook 1 minute till firm. Remove, toss with 3 Tbs. (or more if needed) dressing and chill. Cook Lobster 8 minutes. Remove meat cut into chunks add to shrimp. Chill. Both can be made 1 day in advance.
Rice:
Saute onions till soft. Add rice and stir 1 minute. Stir in ham, saffron, broth and 2 C water. Boil 18-20 minutes. Add beans and pepper and fluff. Cover and let stand 5 minutes. Cool.
Tomato Garlic Mayo:
Put all but oil in a blender and puree. Add oil in a stream til thick. Add 1 to 2 T hot water to thin. Makes one cup. Chill. Can make 1 day ahead.
Combine rice with shrimp/lobster and toss. Sprinkle with scallions. Arrange claims and mussles on top.
4 boneless skinless chicken breast half -- about 5 ounces each Use the heel of your hand to flatten chicken into more or less even 1/2 inch thickness. Sprinkle both sides with herbes de Provence and season with salt and pepper. In a large skillet, heat 1 tablespoon oil. Add chicken and saute over medium to medium high heat until well-browned on both sides and almost cooked through, about 5 min. Remove to plate, leaving drippings in the pan. Add remaining oil to the pan. Add peppers and cook , stirring until they begin to soften and brown, about 3 min. Add garlic and cook stirring for 1 minute. Add wine, bring to a boil and cook, stirring up any brown bits for 30 sec. Return chicken and any accumulated juices to pan, reduce heat to medium-low and simmer, partially covered, until chicken is cooked through about 3 min. Add olives and heat through about 1 min.
May 25, 2000
1/3 C shelled pistachios
1. Preheat oven to 400. Spread the pistachios in a pie plate and toast for 8 minutes or until lightly browned. Let cool, then coarsely chop.
2. Steam the asparagus until just tender, about 10 minutes.
3. In a large skillet, melt the butter over moderately high heat until lightly browned, about 3 minutes. Add the asparagus, season with salt and toss to coat, then transfer to a platter. Coarsely grate the eggs over the top. Sprinkle with the nuts, chives, parsley and tarragon and serve.
Food & Wine June 2000
1 Tbs. yellow mustard seeds 1. In a dry skillet, toast the mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes. Transfer to a plate. In a bowl, whisk the mayonnaise with the mustard, dill, lime juice and brown sugar. Season with pepper. 2. Light a gas grill. Lightly brush the grate with oil. Run your fingers over the salmon filet, feeling for bones; use sturdy tweezers to remove any you find. 3. Brush the skin side of the salmon with olive oil and season generously with salt and pepper. Set the fillet on the grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with the toasted mustard seeds. Close the grill and cook over moderate heat until the glaze is golden and the fish is nearly opaque, about 25 minutes. If the skin begins to char, reduce the heat to low and move the fish to a cooler part of the grill. Transfer the salmon to a platter and serve hot or at room temperature.
1 1/2 C barbecue sauce Combine all ingredients and simmer until cranberry sauce is melted, about 10 minutes. Cool.
June 9, 2000
1 C freshly grated Parmesan cheese
1. Preheat oven to 350.
2. Combine the Parmesan, bread crumbs, and butter until thoroughly blended, and press the mixture into the bottom of a 9" springform pan.
3. Heat the oil in a medium skillet over high heat. Add the onions and green and red peppers and sauté, stirring and shaking the skillet, for 2 minutes. Stir in the salt and pepper, sauté for 1 minutes, then remove from heat.
4. Using an electric mixer, beat the cream cheese with the eggs in a large bowl until very thick and frothy, for about 4 minutes. Beat in the cream, Gouda, the sautéed veggies, and the smoked salmon, and beat until thoroughly incorporated and creamy, for about 2 minutes.
5. Pour the filling over the crust in the springform pan and bake until firm, about 1 hour 15 minutes. Allow to cool to room temperature; if you refrigerate the cheesecake before serving, remove from the frig and allow to come to room temperature for about 1 hour.
6. Prepared the Green Onion Coulis.
7. To serve, cut in wedges with a warm knife and serve each wedge with 2 or 3 Tbs. of Coulis.
Green Onion Coulis:
Place the green onion, parsley, shallots, and garlic in a food processor or blender and puree. Add the eggs, salt and pepper and continue to process. With the machine running, stream the olive oil in slowly until it's thoroughly incorporated. Serve immediately.
2 C Pico de Gallo 1. If you're making home-made Pico de Gallo, make it or have the store-bought stuff ready. 2. Make your favorite guacamole and cover with plastic wrap. 3. Combine the goat cheese, shallots, garlic, cilantro, cumin, chili powder, salt, pepper, and oil in a bowl. Mix with a large spoon until thoroughly blended. 4. Spread 1/2 tsp. of the butter on 1 side of each of the 8 tortillas and turn them over. 5. Spread one-quarter of the goat cheese mixture on the unbuttered side of each of 4 of the tortillas. Cover the cheese with another tortilla, buttered side up, sandwich-style. Press together lightly, taking care not to squeeze out any of the goat cheese filling. 6. Heat a medium nonstick skillet over medium-high heat. When the skillet is hot, sauté a quesadilla, turning it 3 times, until golden brown and crisp on both sides, for about 4 minutes in all. Repeat the procedure with the remaining quesadillas, keeping those that are finished warm until they're all ready. 7. To serve, cut each quesadilla into 4 wedges and arrange on a dinner plate. Place 1/4 C guacamole in the center, and drizzle 1/2C Pico de Gallo over the Guacamole and between the quesadilla wedges.
June 23, 2000
The salmon can be grilled two ways. The first method requires a fish-grilling basket, which can be found at many cookware and barbecue stores (use one that's about 18 by 6 inches for this recipe). The second technique doesn't call for any special equipment at all - just a rimless baking sheet and a spatula.
1/3 cup fresh lemon juice
1 medium English hothouse cucumber, unpeeled, diced
Nonstick vegetable oil spray
Whisk first 5 ingredients in small bowl. Season marinade with salt and pepper.
Combine 1/2 cup marinade, cucumber and next 4 ingredients in medium bowl; season salsa with salt and pepper. Let stand 30 minutes; toss occasionally.
Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat). Place salmon, skin side down, in large glass baking dish. Top with remaining marinade. Let stand 10 minutes. Sprinkle with salt and pepper.
To grill salmon using fish basket:
To grill salmon without using a basket:
Serves 8.
Bon Appétit July 1999
1 teaspoon honey Prepare grill. Stir together honey, mustards, dill, yogurt, and salt and pepper to taste. Pat chicken dry, then brush with oil and season with salt and pepper. Grill chicken on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until just cooked through. Serve chicken with sauce. Makes 4 servings. Gourmet June 2000
3 1/2 pounds lean ground beef
1 cup grated cheddar cheese Mix first 4 ingredients in large bowl until blended. Mix in pepper. Shape half of meat mixture into eight 1/2-inch-thick patties. Shape remaining meat mixture into four 1-inch-thick patties. (Can be made 8 hours ahead. Cover and chill.) Prepare barbecue (medium-high heat). Grill patties to desired doneness, topping with cheese for last minute of cooking, about 4 minutes per side for medium-rare 1/2-inch-thick patties, and about 6 minutes per side for medium-rare 1-inch-thick patties. Place burgers on bottom halves of buns. Top with lettuce, tomatoes and upper halves of buns. Makes 8 child-size and 4 adult-size burgers. Bon Appétit June 2000
June 30, 2000
1 frying chicken (21/2 to 3 lbs), cut into serving pieces
Wash and dry chicken pieces. Shake in a paper bag with flour to coat. In
a skillet, heat oil and margarine; add chicken and brown each piece.
Drain mandarin oranges and set aside. Mix juice from the can with the
lemon juice, orange juice, honey, soy sauce and ginger. Pour sauce over
the chicken in skillet. Cover and simmer for 30 minutes, or until
tender. Add mandarin orange sections 5 or 10 minutes before chicken is
done.
Serve with rice.
3 oranges Using a vegetable peeler, remove a strip of peel from 1 orange, 1 lime and the lemon; each strip should be about 1/2 inch wide and 3 inches long. Set aside. Then squeeze the juice from all the oranges, limes and lemon; set aside. In a small saucepan, combine the strips of orange, lime and lemon peel and the juices with the wine, cinnamon sticks, garlic, ginger and pepper. Bring to a boil. Reduce the heat to medium and simmer, uncovered, until the mixture is reduced to 1 cup, about 10 minutes. Remove the pan from the heat; set aside to cool to room temperature. Add the onion, paprika, sugar, salt, pepper flakes, nutmeg and oil. Place the salmon in a large shallow bowl or pan. Pour the marinade over the salmon, turn to coat, cover and refrigerate for at least 30 minutes but no longer than 2 hours. Preheat the grill. Transfer the salmon to the grill, discarding the marinade. Grill, turning once, until cooked through, about 5 minutes per side. Serve immediately. 1 pkg. (2 layer size) white cake mix or pudding-style cake mix Prepare cake batter as directed on package, and pour into well-greased and floured 13 x 9 pan. Bake at 350 for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool cake in pan 15 minutes; then pierce with utility fork at 1/2 inch intervals. Meanwhile, dissolve jello in boiling water. Add cold water and carefully pour over cake. Chill 3 to 4 hours. Frost with Cool Whip. Garnish with fruit if desired.
July 13, 2000
16 oz. Pkg. Ziti, penne, or other cut pasta
Preheat oven to 350 degrees. Cook pasta according to package directions.
In a large bowl, toss cooked pasta with tomato sauce, cottage cheese,
mozzarella, artichokes, pine nuts, and mushrooms. Spread evenly in round
casserole dish, and top with a handful of Parmesan cheese. Bake uncovered
20 minutes or until hot and slightly browned on top. Serve hot.
12 baby summer squash (1-2 inches in diameter for round varieties, 3
inches long for cylindrical ones)
Stuffing: Preheat oven to 350 degrees. Trim squash bottoms so they will set upright by cutting away the stems (if round) or slicing a long slit along sides (if cylindrical). Blanch squash in boiling salted water for 2 minutes. Drain, then immediately immerse squash in an ice bath. Drain thoroughly; blot excess water with paper towels. Using a knife or small spoon, gently hollow out squash by removing some of its pulp. (Leave at least a 1/4 inch wall of the squash intact). Brush insides of squash with melted butter. Combine cheese, cayenne pepper, chives and salt in a mixing bowl. Stuff squash with cheese mixture. Place in a baking dish. Pour wine into bottom of dish. Bake until squash is heated through, and cheese is melted, 8 to 10 minutes. NOTE: For an extra treat, add fresh, lump crabmeat to cheese mixture.
1 egg Lightly beat egg in a bowl. Stir in milk, flour, and baking powder until incorporated. Add salt, pepper, and Tabasco sauce to taste. Stir in zucchini and onion. Set aside. Let batter rest 15 minutes. Place 1/4 inch or vegetable oil in a large heavy skillet. Heat until hot over medium flame. Drop teaspoons of batter into oil. Do not overcrowd pan. Cook until brown on both sides, about 2 minutes per side. Drain fritters on paper towels. Repeat process. Serve warm with pesto sauce. Serves 8. Pesto Sauce
3 qts. Water Place water in large pot and bring to boil. Blanche basil for 1 minute. Remove pan from heat. Using a slotted spoon, place basil in ice-cold water. Drain. Squeeze out excess moisture. Place in a food processor and set aside. Place 1 Tbs. olive oil in a small skillet over low heat. Add pine nuts. Toss until golden brown, about 2 minutes. Remove pine nuts with slotted spoon and add to food processor. Discard oil. Place 3 Tbs. olive oil in a skillet over low heat. Add garlic. Cook until light brown, stirring frequently. Add to food processor. Process and add remaining olive oil in a slow steady stream. Add Parmesan cheese. Process until incorporated. Add salt and pepper to taste. Makes 4 1/2 cups.
August 1, 2000
(Food & Wine 8-00)
2 eggs
1. In a shallow bowl, lightly beat the eggs with the milk and salt. Stir
in the chives and let stand for 10 minutes. Add the bread and let soak
until saturated.
2. In a small bowl, mix the sour cream with the lime zest.
3. In a large nonstick skillet, melt half the butter. When it sizzles, add
2 slices of the soaked bread and cook over moderately high heat until
browned on the bottom, about 3 minutes. Turn the slices and cook until
browned on the other side, about 2 minutes longer. Transfer to plates.
Repeat with the remaining butter and bread. Top the French toast with
salmon and pass the cream on the side.
NOTE: Unless you want to actually made gravalax, I would use a
good-quality lox. (Bon Appetit 8-00)
2 C small broccoli florets
8 large eggs Butter 13x9x2" baking dish. Arrange broccoli and half of green onions evenly over bottom of dish. Sprinkle with smoked salmon, Monterey Jack cheese, cream cheese pieces and remaining half of green onions. (Can be prepared 1 day ahead. Cover and refrigerate). Preheat oven to 375 degrees. Mix eggs, milk, baking mix, salt and pepper in blender until smooth. Pour batter over salmon mixture. Bake casserole until just set in center, about 30 minutes. Let cool 10 minutes before serving. Serves 6 (Food & Wine 8-00)
2 Tbs. fresh lemon juice 1. In a medium bowl, combine the lemon juice, lemon zest, chile and garlic. Gently fold in the avocado, crabmeat and parsley with a rubber spatula. Season with salt and pepper. 2. Brush 10 slices of the bread with olive oil and place them, oiled side down, on a work surface. Top each with a scant 1/4 C of the crab mixture and cover with the remaining sliced bread. Brush the top of the sandwiches with olive oil. 3. Set a large grill pan over low heat. Place 4 panini on the pan and weight them down with a heavy skillet. Grill for 1 to 2 minutes on each side, until well browned and crisp. Cut the panini in half on the diagonal and serve hot while you grill the remaining panini. Serves 20. (Food & Wine 8-00)
1 1/2 C coarsely chopped parsley 1. In a food processor, combine the parsley, basil, spearmint, anchovies, capers, tarragon and garlic; process until finely chopped. With the machine on, slowly pour in the olive oil until blended. Transfer the salsa verde to a bowl and season with salt and pepper. 2. Put the chicken breasts in a large roasting pan and coat them completely with 1 C of the salsa verde. Cover and refrigerate the chicken for 2 hours. Refrigerate the remaining salsa verde. 3. Light a grill. Season the chicken breasts lightly with salt and generously with pepper. Grill the breasts over a moderately hot fire for about 3 minutes per side, until lightly charred and just cooked through. Serve with remaining salsa on the side. Serves 20 (can be cut in half) (Bon Appetit 8-00)
2/3 C olive oil 3 lb. small red-skinned potatoes, quartered
8 sliced bacon Whisk oil, vinegar, shallots, parsley, 1 Tbs. chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper. Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain. Add warm potatoes to dressing; toss to combine. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate) Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble into small pieces. Arrange lettuce around edge of platter; mound potato salad in center. Sprinkle with bacon, blue cheese, egg and remaining 1/4 C chives. Serves 10. 1 12-ounce bottle of dark beer
August 16, 2000
Note: Store-bought roasted chicken makes this a snap to prepare.
SALAD
DRESSING
Napa cabbage leaves
FOR SALAD: Cook linguine in large pot until tender but still firm to the
bite. Drain. Rinse with cold water; drain well. Transfer to large bowl.
Add sesame oil; toss to blend. Mix in chicken, onions, cilantro and
chilies.
Cook snow peas in medium saucepan of boiling salted water until just
crisp-tender, about 1 minutes (I steamed mine). Drain. Rinse with cold
water to cool; drain well. Mix into salad.
FOR DRESSING: Combine all ingredients; blend until smooth.
Pour dressing over salad and mix with hands to blend well. (Can be
prepared 1 day ahead. Cover & refrigerate.) Line large platter with Napa
cabbage leaves. Mound salad over and serve.
4 small green onions chopped
1 1/2 C corn kernels
red leaf lettuce Blend first 7 ingredients in blender until smooth. (dressing can be made 1 day ahead and refrigerated) Combine corn, beans, zucchini, avocado, bell pepper, & diced red onion. Reserve 6 shrimp. Cut remaining shrimp into 1/2 inch rounds and add to veggies. Toss salad with enough dressing to coat. Cover and refrigerated at least 1 hour and up to 6 hours. Arrange lettuce leaves. Top with salad. Garnish with whole shrimp, cilantro and lime. (note: I used all blueberries instead of red raspberries)
Fruit filling:
Biscuit Crust: Preheat oven to 375. In a non-reactive pot combine sugar & cornstarch. Add peaches and toss in sugar until coated. Bring to simmer over medium heat. Cook stirring until thickened and translucent, about 2 minutes. Remove from heat and add berries and lemon juice. Stir. Set aside to cool slightly. Taste and adjust with additional sugar or juice. Pour into casserole. In large bowl combine flower, salt & baking soda. Cut in butter with a fork or pastry blender until it looks like coarse meal. Stir in buttermilk and blend. Turn dough out on floured surface. Knead slightly until dough just holds together. Place ball on wax paper lightly dusted with flour. Dust top of dough lightly. Place another piece of wax paper on top. Roll to round slightly larger than casserole. Peel off one sheet. Center dough paper site up on fruit mixture. Remove other sheet. With greased knife cut decorative slits in dough. Sprinkle with sugar if desired. Bake 30 to 40 minutes until the top is nicely browned. Serve warm with ice cream if desired. 1 Tbs. olive oil Heat oil & butter. Dredge scallops lightly in flour. Place in skillet not crowded. Saute on high. Turn once. Remove. Salt & pepper. Cover. Remove all but 1 T drippings. reduce to medium, add corn and garlic, cook stirring 1 to 2 minutes. Add wine, increase heat to high and cook till reduced by half. Return scallops to pan and turn to coat. Sprinkle with parsley and adjust seasoning.
August 25, 2000
2 green or red bell peppers
Char peppers over gas flame or in broiler until blackened on all sides.
Wrap in paper bag and let stand 10 minutes. Peel and seed peppers; cut
into strips.
Preheat broiler. Place tomatoes on baking sheet. Broil tomatoes until
skins begin to split and blacken in spots, turning occasionally, about 4
minutes. Cool. Peel tomatoes. Cut into wedges. Arrange peppers, tomatoes
and eggs on platter. Sprinkle with tuna and capers. Mix oil and lemon
juice in small bowl. Season to taste with salt and pepper. Drizzle
dressing over salad.
Serves 4.
Bon Appétit
1 1/4 cups milk (do not use nonfat)
1 pound thinly sliced smoked salmon Whisk first 4 ingredients in large bowl to blend. Gradually whisk in flour and baking powder. Stir in 2 tablespoons butter and dill. Cover; let stand 1 hour. Preheat oven to 250°F. Brush large skillet with butter. Heat over medium heat. Working in batches and brushing with butter as needed, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds. Cook until pancakes are golden on bottom and bubbles begin to break on surface, about 3 minutes. Turn over; cook until golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Top pancakes with salmon. Spoon sour cream over. Top with caviar. Serves 8 as a first course.
Bon Appétit a 16-ounce can small white beans such as navy Rinse and drain enough beans to measure 1/2 cup and reserve remainder for another use. Halve, pit, and peel avocado. Finely chop avocado, tomato, and onion and fold together with beans, lime juice, oil, and salt to taste. Serve salsa with chips.
Serves 2.
Gourmet
August 30, 2000
8 ounces soft fresh goat cheese
Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set
aside.
Brush oil over both sides of bread. Arrange bread in single layer on large
baking sheet. Bake until bread is just crisp, about 5 minutes per side.
(Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture
and chill. Cool toasts; store airtight at room temperature.)
Spread cheese mixture over toasts. Top with salmon, trimming to fit.
Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and
serve.
Makes 10 appetizer servings.
Bon Appétit 1/4 cup plus 6 tablespoons (1 1/4 sticks) butter
3 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces Melt 1/4 cup butter in large skillet over medium heat. Add onions; sauté until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low; sauté 4 minutes. Season with salt and pepper. Meanwhile, cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to same pot; mash until smooth. Add 6 tablespoons milk, horseradish and 6 tablespoons butter; stir to blend. Thin with 2 tablespoons milk if necessary. Season with salt and pepper. Transfer potatoes to serving dish. Spoon onion mixture atop potatoes. (Can be prepared 8 hours ahead. Cover with foil and refrigerate. Rewarm in 350°F oven about 30 minutes.) Serve hot. Serves 6.
Bon Appétit
For croutons:
For dressing:
1 head romaine lettuce, trimmed and torn into bite-size pieces
Make croutons:
Make dressing: In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste. Serves 6.
Gourmet 1 C corn meal* Combine meal, sugar, and salt. Add boiling water and mix well. Batter may be thick**. Consistency should be "ploppy" so add more water if necessary. Drop by tablespoon full*** onto hot buttered griddle. Now, this is important. LEAVE ALONE ON EACH SIDE FOR EXACTLY 6 MINUTES. Do not touch or turn before then. Before flipping over, sprinkle a little oil in the up-side, then flip and cook for another 6 minutes or until done (might be less on the other side). Makes 8-10 Johnnycakes. Serve hot with maple syrup, applesauce, butter, jam, or cranberry sauce.
*If you don't have any real Johnny Cake meal around, buy fine white corn
meal instead.
September 14, 2000
4 egg whites
Heat oven to 350 F. spray 8-inch square (2 quart) glass baking dish with
nonstick cooking spray (or grease with margarine or butter).
In medium bowl, combine egg whites, milk, and flour; beat until well
blended. Place half of the chiles in sprayed baking dish. Cover with half
of the egg mixture. Reserve 1/2 C of each cheese for topping. Sprinkel
mixture with half of each remaining cheese. Repeat layers. Pour tomato
sauce over opt layer of cheese.
Bake at 350 for 20 minutes. Sprinkle with reserved cheese. Bake an
additional 25 to 30 minutes or until edges are bubbly and cheese is melted.
1/2 C butter, melted Heat oven to 375 F. Spray 12 x 8" (2 qt) glass baking dish with nonstick cooking spray (or grease with margarine or butter). In large bowl, combine butter, sour cream and eggs; mix until well blended. Add cream style corn, shoe peg corn, corn with peppers and corn muffin mix; stir just until moistened (do NOT overstir batter). Pour into baking dish. Bake at 375 for 45 to 55 minutes or until slightly puffed and golden brown. Cut into squares to serve.
2 tablespoons olive oil In a heavy 5- to 6-quart kettle heat oil over moderate heat until hot but not smoking and cook onions with thyme and salt and pepper to taste, stirring occasionally, until golden, about 15 minutes. Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown. Remove kettle from heat. While onions are cooking, bring a large saucepan of salted water to a boil for potatoes. Peel potatoes and cut crosswise into 1/4-inch-thick slices. Add potatoes to boiling water and cook 5 minutes from time water returns to a boil. Drain potatoes well in a colander. Preheat oven to 425°F. and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish. Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper. Cover potatoes with onions, spreading evenly, and top with goat cheese. Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper. Dot gratin with butter. Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered. Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden. Gratin may be made 1 day ahead and chilled, covered. Reheat gratin before serving. Serves 4 to 6 as main course or 8 as a side dish.
Gourmet
September 29, 2000
2 small Japanese eggplants
1. Peel eggplant and slice *very* thinly. Layer in colander, salt layers,
put heavy skillet on top and let sit for about 20 minutes, to bring out
bitter juices.
2. Pour olive oil in a skillet to cover bottom. Heat gently until hot but
not smoking.
3. Rinse salt off eggplant pieces. Place beaten egg in bowl and flour in
another bowl. Dip each piece of eggplant first in egg, then in flour.
4. Place eggplant pieces in pre-heated oil in skillet and cook on each
side until golden brown. As pieces are done, remove and drain on paper
towel, then place in toaster oven or regular oven on low heat to keep warm.
5. When all the eggplant has been sauteed, pour a small amount of tomato
sauce in bottom of a small, square glass baking dish. Layer with eggplant
and sprinkle with cheese. Put a small amount of tomato sauce over
eggplant. Repeat layers, ending with cheese. Bake in 350 degree oven until
bubbly, about 30-40 minutes. From Mimi's Cyber Kitchen as shared by Brian Mailman
1 beef brisket (6 to 8 lbs.) Trim excess fat from brisket. In a roasting pan, place onion slices, lemon slices and garlic. Lay brisket on top of vegetables. Mix together port, brown sugar, and herbs; stir until sugar dissolves, then pour evenly over brisket. Sprinkle brisket with pepper and cover roasting pan tightly with foil. Bake in a 300:F oven until brisket is very tender when pierced, about four hours. When brisket is tender, uncover pan and return it to the oven (raise temperature to 450:F to brown the meat slightly, about 20 minutes. Remove brisket from pan. Skim off fat from pan juices and put in sauce pan. Boil juices and vegetables, uncovered, stirring often. As mixture thickens, reduce heat to medium and stir constantly; cook until thick and shiny, and reduced to about 1-3/4 cups (20-30 minutes). Add salt to taste. To serve, slice across the grain. Spoon marmalade over brisket. Garnish with lemon "bows" and chopped parsley if desired. Serves 10-12. For tomato sauce:
For meatballs: 20 ounces (1 1/4 pounds) spaghetti Freshly grated Parmesan cheese For tomato sauce: Heat oil in heavy large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add crushed tomatoes, diced tomatoes with juices and sugar. Simmer over medium heat for 15 minutes, stirring occasionally. Add stock and wine. Simmer uncovered until reduced to 5 cups, about 20 minutes. Remove from heat. Whisk in butter. Season with salt and pepper. (Can be made 2 days ahead. Cool. Cover and chill.) For meatballs: Preheat oven to 375°F. Combine beef, breadcrumbs, chilis, 1/4 cup tomato sauce, pine nuts, onion, bell pepper, egg, tomato paste, garlic, salt, pepper, fennel and thyme in large bowl; mix well. Using 1 heaping tablespoon for each, form mixture into balls; transfer to 2 baking sheets. Bake until cooked through, about 15 minutes. Bring tomato sauce to simmer. Add meatballs and simmer 1 minute. Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1 cup cooking liquid. Transfer cooked spaghetti to large serving bowl. Add tomato sauce and meatballs and toss to coat. Add reserved cooking liquid to spaghetti by tablespoonfuls to moisten if necessary. Serve, passing Parmesan separately.
Bon Appétit
October 13, 2000
(Jacques Pepin)
2 Tbs. unsalted butter
1. Preheat the oven to 400. Lightly grease a 4-Cup oval gratin dish. In a
medium saucepan, melt the butter over moderate heat. Add the flour and
cook until it begins to sizzle, then whisk in the milk and bring to a
boil, whisking constantly. Season the sauce with the salt, pepper and
nutmeg and remove from the heat. Let cool slightly, then stir in the
cheese, eggs, and parsley.
2. Pour the souffle mixture into the prepared gratin dish; smooth the
surface. Bake for 30 to 35 minutes, until the souffle is puffed and
browned. Let cool for 10 minutes before serving.
3 Tbs. pine nuts 1. Preheat the oven to 350. Spread the pine nuts in a pie plate and bake for about 7 minutes, shaking the plate occasionally to prevent scorching, until the pine nuts are lightly toasted. Let cool. 2. In a pot of boiling, salted water, cook the beans until just tender, about 4 minutes. Drain in a colander and refresh under cold running water; drain well. 3. In a large bowl, combine the pine nuts with the chopped basil, raosted red peppers and garlic. Add the olive oil and lemon juice and season with salt and pepper. Add the green beans and toss to mix. Garnish the beans with the basil leaves and serve. 1 lb. McIntosh apples Peel, core and quarter the apples. In medium sauce pan, combine the apples, water, vanilla, and lemon juice and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the apples are tender, about 15 minutes. Let cool, then remove the vanilla bean and whisk until a chunky sauce forms. Can be refrigerated up to 1 week. 1 C ketchup Cucumber slices, crackers or toasts, for serving 1. In a small bowl, combine the ketchup with the horseradish, Worcestershire sauce, Tabasco and lemon juice. Set the cocktail sauce aside at room temperature. 2. In a large bowl, combine the backfin crabmeat with the creamcheese, sour cream and 1 Tbs. of the chives. Spread a 1/2" thick layer of crab mixture across a large platter and top with the cocktail sauce. Scatter the lump crabmeat on top and garnish with the remaining 1 Tbs. of chives. Refrigerate the crab cocktail until slightly chilled. Serve with cucumber slices, crackers or toasts.
November 7, 2000
1 small red onion, cut into think wedges
To caramelize onions, cook onions in hot butter or margarine in a small
saucepan, covered, over low heat about 15 minutes or till tender and
golden, stirring occasionally. Meanwhile, stir together relish and
rosemary in small bowl. Cut the top off the brie to remove the rind;
discard. Place Brie in ungreased 9" pie plate or gratin dish. Top with
relish mixture, then onions. Bake in a 325 oven 10 to 12 minutes or until
Brie is soft and somewhat runny. Serve with French bread slices or
crackers. 12 oz. Smoked trout or smoked whitefish, skin and any bones removed, broken into small pieces Combine trout and shrimp in processor; blend until finely chopped. Add cream cheese and process until well blended. Transfer to bowl. Stir in chives, capers and lemon peel; season to taste with salt and pepper. Place pate in bowl on platter and surround with bread. (can be made 2 days ahead and refrigerated.) Nonstick vegetable oil spray Preheat oven to 400. Lightly spray 13 x 9 x 2" metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 C sliced green onions and saute until beginning to soften, about 3 minutes. Cool. Whisk 2 C cornmeal, 1 C flour, 1/2 C sugar, 4 tsp baking powder, and 1 tsp salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan. Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (can be made 1 day ahead - wrap in foil and store at room temperature). 6 Tbs. olive oil Heat 3 Tbs. oil in heavy large skillet over medium-high heat. Add onions; saute until deep brown, about 35 minutes. Season with salt and pepper. Cook beans in medium pot of boiling salted water until just crisp tender, about 4 minutes. Drain; rinse under cold water until cool, then pat dry. Whisk remaining 3 Tbs. oil, vinegar and tarragon in large bowl to blend. Add beans and onions and toss to coat. Season with salt and pepper. Serve warm or at room temperature. 1/4 C unsalted butter
2 C fresh breadcrumbs made from soft white bread Preheat oven to 350. Butter 13 x 9 x 2" glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; saute until onions are light golden, about 8 minutes. Add squash; saute 4 minutes. Sprinkle sugar, salt and pepper over vegetables; saute until onions and squash begin to caramelize, about 5 minutes. Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover rightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350 oven until heated through, about 10 minutes). Increase oven temperature to 400 degrees. Mix breadcrumbs, cheese, rosemary and thyme in medium bow. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes. 1 1/4 c unbleached all purpose flour
vegetables oil Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup. 1 frozen 9" deep-dish pie crust
2 large eggs Preheat oven to 400 degrees. Line crust with foil, fill with dried beans. Bake 10 minutes. Remove foil and beans. Pierce crust in several places with fork; bake 5 minutes. Cool on rack. Reduce oven temperature to 350. Whisk eggs and next 3 ingredients in medium bow. Whisk pumpkin, sugar, flour, spice and salt in another medium bowl; add to egg mixture and whisk until well blended. Pour filling into crust. Bake pie until filing is puffed around edges and center moves only slightly when pan is shaken, about 1 hour 5 minutes. Cool on rack. Chill until cold, at least 4 hours or overnight. 2 PKG. (8 OZ. EACH) Philadelphia Cream Cheese, softened Mix cream cheese, sugar, vanilla with electric mixer on medium speed. Add eggs; mix until well-blended. Stir pumpkin and spices into one cup of batter. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350 for 35-40 minutes or until center is almost set. Refrigerate 3 hours or overnight.
November 18, 2000
2 C water
1. In a large deep skillet, bring the water and win to a simmer. Add the
salmon filet, return to a simmer and poach over low heat until slightly
rare in the center, about 20 minutes. Transfer to a platter to cool. Flake
the fish with a fork.
2. In a large bowl, combine the mayonnaise, onion, capers, parsley,
garlic, lemon juice and mustard. Gently fold in the poached and smoked
salmon and season with salt and pepper. Spoon the salmon into 10 small
ramekins or a bowl and serve with crackers. 1 1/4 C all purpose flour, plus more for patting out 1. Preheat the oven to 450. In a medium bowl, sift the flour with the baking powder, sugar and salt. In a small bowl, combine the squash with 2/3 C of the milk and the melted butter. Stir the squash into the dry ingredients until a soft, wet dough forms. 2. Turn the dough out onto a generously floured surface and pat it into a 10" disk about 1/4" thick. Generously dust the dough with flour. Using a 2" biscuit cutter, cut out 12 rounds. Gather the dough scraps, pat them out into another disk and cut out 4 more rounds, using more flour if necessary. 3. In a small bowl, blend the 3 Tbs. of softened butter with the Stilton. Spoon the Stilton butter onto 8 of the rounds and top with the remaining 8 rounds. Transfer the biscuits to a heavy baking sheet and brush the tops with milk. Bake for about 15 minutes, or until golden and firm. Serve warm, with cranberry sauce. 3 Tbs. unsalted butter, 1 Tbs. melted 1. Melt 2 Tbs. of the butter in a large skillet. Add the onion, celery and carrot and cook over the low heat until softened, about 12 minutes. Add the turkey and cook, stirring, until heated through. Add the gravy and cook until bubbling. Remove from the heat, stir in the parsley and sage and season with salt and pepper. Transfer the filing to a 9 x 12" baking dish and let cool. 2. preheat the oven to 400. In a bowl, blend the mashed white and sweet potatoes with the chives. Season the mashed potatoes with salt and pepper and beat in the egg. Spread the potatoes over the filing and brush the top with the melted butter. Bake in the upper third of the oven for about 30 minutes, or until the topping is lightly browned and the filling is bubbling. Let the pie stand for about 10 minutes before serving. SERVINGS: 8 3 tablespoons olive oil Preheat the oven to 425°. Spread the oil in a large metal baking dish. Add the squash, onions, thyme, nutmeg and a generous pinch each of salt and pepper and toss to coat. Roast for 20 to 25 minutes, or until the squash and onions are tender and lightly browned. Transfer the vegetables to a serving bowl and set the pan over high heat. Add the Marsala and cook until reduced to a glaze, about 15 minutes. Pour the Marsala over the vegetables, sprinkle with the parsley and toss well. Keep warm until serving. Nancy Verde Barr SERVINGS: 10 TO 12 1 cup bourbon MAKE AHEAD: This relish can be made several days before serving. 1. In a small nonreactive saucepan, combine the bourbon, shallots and orange zest. Bring to a boil over moderate heat, then simmer, stirring occasionally, until the bourbon is reduced to a syrupy glaze, about 10 minutes. 2. Add the cranberries and sugar, stirring well until the sugar dissolves. Lower the heat slightly and simmer, uncovered, until most of the cranberries have burst, about 10 minutes. 3. Remove from the heat and stir in the pepper. Transfer to a bowl, let cool to room temperature, cover and refrigerate. Michael McLaughlin
1 pound sweet potatoes, peeled 1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper. 2. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk. 3. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve. Yield: 16 three-inch pancakes (D).
Jewish Cooking in America
1 pound russet potatoes, peeled, cut into 1 1/2-inch pieces Vegetable oil (for frying)
Garnishes: Preheat oven to 325°F. Place baking sheet in oven. Place colander in large bowl. Line colander with kitchen towel. Using processor fitted with shredding blade, coarsely grate potatoes, onion, celery root and apple at the same time. Transfer potato mixture to towel. Gather towel tightly around potato mixture and squeeze out as much liquid as possible into bowl; discard liquid. Place potato mixture, egg, green onion, marjoram, salt and pepper in same bowl; toss to blend. Mix in flour. Pour enough vegetable oil into heavy large skillet to cover bottom. Heat oil over medium-high heat. Working in batches, drop 1/4 cup pancake mixture into skillet for each pancake. Using bottom of metal spatula, flatten each mound to 3-inch round. Fry until cooked through and crisp, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining pancake mixture, leaving behind any liquid that collects in bottom of bowl. Mix creme fraîche and horseradish in small bowl. Arrange 2 pancakes on each plate. Garnish pancakes with dollop of horseradish cream and smoked salmon. Sprinkle with chives and serve. Makes about 16.
Bon Appétit 12 ounces bacon slices, chopped (optional) Position rack in center of oven and preheat to 375°F. Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Mix cream and milk in 4-cup measuring cup. Layer 1/3 of potatoes in prepared dish; overlap slightly. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top potatoes with half of arugula. Top with 1/3 of cheese and 1/3 of bacon. Pour 1 cup cream mixture over. Repeat layering. Top with remaining potatoes. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining cheese and bacon. Pour remaining cream mixture over. Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 1 hour 15 minutes. Let stand 15 minutes before serving. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered with foil, in 375°F oven about 30 minutes.) Makes 10 servings.
Bon Appétit 8 ounces soft fresh goat cheese Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside. Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.) Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve. Makes 10 appetizer servings.
Bon Appétit Eight 1/4" slices of brioche or challah 1. Preheat the oven to 350. Using a 1 1/2" round biscuit cutter, cut out 4 rounds from each brioche slice. Brush both sides with the butter. Set on a baking sheet and bake for about 15 minutes, or until golden and crisp. 2. In a medium bowl, combine the crabmeat with the chopped chives, shallot, zest and salt. Whip the cream until firm. Gently fold the cream into the crab and spoon onto the croutons. Garnish with the caviar and 1" chive pieces and serve immediately Food & Wine 2000 2 10-oz. packages frozen chopped spinach (or 2 10-oz. Packages fresh
spinach, stems removed) Cook spinach and drain very well, then put into food processor to be sure it's finely chopped. Squeeze all excess water out. Combine all ingredients. Shape into balls by the tablespoon. Bake at 325 for 15-20 minutes Until balls are lightly browned and *springy* to the touch. January 20, 2001 2/01 Bon Appetit
1/2 lb. small elbow macaroni (about 2 C) Preheat oven to 350 F. Butter 8 x 8x 2" glass baking dish. Cook macaroni in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain macaroni and place in large bowl. Add butter and toss until melted. Mix in 2 C cheddar cheese. Beat milk, eggs, mustard, Worcestershire sauce and cayenne pepper in medium bowl in blend. Stir egg mixture into macaroni. Transfer to prepared dish, sprinkle remaining 1/2 C cheddar cheese over. Bake macaroni until golden on top and set in center, about 1 hour. 2/01 Bon Appetit
4 tsp. cornstarch Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheese and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes. 2/01 Bon Appetit
1 6oz. Piece day-old French bread, crust left on, bread cut into 8 pieces Preheat oven to 350 F. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 C chopped Italian parsley, salt, pepper, and dried summer savory, and mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. Form mixture into 1 1/4" diameter meatballs (about 30). Divide meatballs between two 13x 9 x 2" glass baking dishes. Bake meatballs 30 minutes. Set aside. Dust meatballs with flour; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add meatballs to skillet and saute until brown on all sides, about 3 minutes. Return all meatballs to skillet. Whisk wine and tomato paste in small bowl to blend. Add wine mixture to meatballs and bring to boil. Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes. Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 Tbs. parsley and serve. 2/01 Bon Appetit
4-6 oz. Bags fresh baby spinach Bring large pot of salted water to boil. Add baby spinach and cook 1 minute. Drain well. Squeeze out as much water as possible from spinach. Set spinach aside. Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Return potatoes to pot and mash until almost smooth. Set pot over low heat. Add butter and stir until melted. Gradually add 1 1/4 C milk, mashing until smooth. Add cheese and reserved spinach and stir until cheese melts. Thin with more milk, if desired. Season to taste with salt and pepper. Transfer to bowl and serve. Bon Appetit 3-01
1 Tbs. Vegetable oil Heat oil in nonstick skillet over medium heat. Add shallot, ginger and garlic; sauté until shallot is ender, about 3 minutes. Add curry powder and crushed red pepper. Stir until aromatic, about 15 seconds. Stir in 1 C broth, peanut butter, lime juice, soy sauce and brown sugar; whisk to blend. Simmer until mixture thickens, whisking constantly, about 3 minutes. Season with salt and pepper. Transfer to bowl and cool, whisking occasionally. Cover and refrigerate 2 hours (Can be made 2 days ahead. Keep refrigerated). Thin dip with more broth by tablespoonfuls if needed. Serve chilled or at room temp. Bon Appetit 3-01
2 8-oz. Containers WHIPPED cream cheese (MUST be whipped) Using rubber spatula, mash whipped cream cheese and milk in medium bowl to blend. Fold in salmon and 1 Tbs. Chives. Season with pepper to taste. Gently fold in caviar. Cover and refrigerate 2 hours to blend flavors. (Can be made 1 day ahead. Keep refrigerated). Sprinkle dip with remaining 1 tbs. Chives. Serve dip chilled. Bon Appetit 3-01
1 Tbs. Vegetable oil Cover and cook until shallots are keep golden brown, stirring occasionally about 20 minutes. Cool. Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours (can be made 2 days ahead and refrigerated). Serve dip chilled or at room temp. Bon Appetit 3-01
8 oz. Elbow macaroni (2 c) Position rack in bottom third of oven; preheat to 400 degrees. Butter 11 x 7" glass baking dish. Cook macaroni in large pot of boiling salted water until tender but still firm to bite. Drain well. Whisk ½ C Gruyere, cream, milk, proscuitto, parmesan and nutmeg in large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle remaining 1 C Gruyere over. Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Serve warm.
1 package boneless, skinless chicken breasts Pound chicken breasts until they are very thin. Place in baking dish and bake at 350 for about 30 minutes, until cooked through. Remove from oven and slice up into small bite-size pieces. Meanwhile, place tomatoes in large saucepan or Dutch oven and break up tomatoes so they are in pieces. Add wine, a dash of thyme, and 3-5 springs of rosemary, with the rosemary leaves removed from the stems. When chicken is done, add to tomatoes and wine, and cook over low fire until flavors are well integrated, about an hour. This could also cook in a crock pot over low heat to really incorporate the flavors. For the polenta: Using a refrigerated polenta roll, slice polenta into ¼" slices and sauté in olive oil in a non-stick skillet until crispy brown on both sides. To serve: Place 2 to 3 slices of polenta on each plate and spoon chicken stew over the top. Serve with crusty bread and salad. Bon Appétit 10-98 Serve the hash topped with poached eggs and crème fraîche.
6 ounces smoked salmon, cut into strips Mix salmon, onion, capers, 3 tablespoons sour cream, horseradish and mustard in medium bowl. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add potatoes and cook until golden brown, breaking up with spatula, about 12 minutes. Stir in salmon mixture and cook just until heated through, about 2 minutes. Season hash to taste with salt and pepper. Divide among 4 plates. Garnish with additional sour cream. Serves 4. Gourmet 12-98 Also called English dish toad in the hole. If desired, you may substitute Canadian bacon for the Irish bacon called for. You will need to sauté the Canadian bacon in 1/4 cup additional vegetable oil because it does not contain the same amount of fat as Irish bacon.
2 cups whole milk *available at many supermarkets In a blender blend milk, eggs, flour, and salt until just smooth. Transfer batter to a bowl. Finely chop enough chives to measure 1/2 cup and whisk into batter. Chill batter, covered, at least 1 hour and up to 1 day. Preheat oven to 400°F. Trim fat from bacon. In a large nonstick skillet cook fat over low heat, stirring occasionally, until most of fat is rendered and solids are golden brown. Discard solids and increase heat to moderately high. Heat rendered fat until hot but not smoking and sauté bacon in batches until just golden, about 1 minute on each side. Transfer bacon as cooked to paper towels to drain. Pour rendered fat into a measuring cup and add enough oil to measure 1/2 cup total. In a 12- by 2-inch enameled cast-iron casserole (3 1/2-quart) or a 13- by 9- by 2-inch glass baking dish heat oil mixture in middle of oven 5 minutes. Quickly arrange bacon evenly in casserole or baking dish and pour batter over it. Bake pudding in middle of oven until puffed and golden brown, about 50 minutes. Serves 8. Gourmet 7-00
3 cups all-purpose flour Accompaniments: sliced prosciutto and honeydew melon Preheat oven to 400°F. Whisk together flour, baking powder, sugar, and salt. Add chives and ceddar, tossing to combine. Stir in cream with a fork until a sticky dough forms. Turn dough out onto a lightly floured surface and knead 8 times with floured hands. Halve dough and form each half into a 7-inch round. Brush tops of rounds with additional cream and cut each into 8 wedges. Arrange wedges about ‚ inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack. Makes 16 scones. Gourmet 8-93
1 cup water In a heavy saucepan whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking, for 2 minutes. Add the milks, the salt, and the sugar, heat the mixture over moderately low heat, whisking, for 1 to 2 minutes, or until the sugar is dissolved, and remove the pan from the heat. Let the mixture cool completely, stir in the Guinness, and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart. Serves 12.
3 Tbs. Vegetable oil Preheat oven to 425. coat 13 x 9 x 2" metal baking pan with 2 Tbs. Oil. Heat baking pan in oven 15 minutes. Meanwhile place half of potatoes and onions in processor and blend until coarse puree forms. Transfer puree to towel-lined strainer; squeeze out excess liquid. Place puree in large bowl. Repeat with remaining potatoes and onions. Mix matzoh meal, chives, eggs, salt and pepper into potato puree. Stir in apple. Remove baking pan from oven; add potato mixture. Smooth top; brush with 1 Tbs. Oil. Bake until golden on top, about 50 minutes. Cool slightly; serve.
6 bacon slices Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside. Position rack in center of oven and preheat to 500 degrees. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 Tbs. Oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 tsp. Oil. Sprinkle grated lemon peel over. (can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature).
1 10oz. Purchased fully baked thin pizza crust* Preheat oven to 450. Place crust on baking sheet. Spread with pesto, leaving ½" plain border. Top evenly with crabmeat, artichokes, olives and crushed red pepper. Heat oil in heavy medium skillet over medium .high heat. Add bell pepper and sauté until just tender about 5 minutes; arrange pepper slices on pizza. Sprinkle cheese over. Bake pizza until crush is brown and crisp on bottom and topping is heated through, about 15 minutes. Transfer pizza to work surface; cut into wedges.
* I would use pizza dough from an Italian bakery or restaurant. They sell
it frozen and it's really as good as home-make. Finely chop first 4 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)
Dressing:
Salad: Mix dressing ingredients until smooth. cover and refrigerate overnight. Just before serving, pour over salad. (serves 8-12) Note: I put 3 Tbs. of the juice from the oranges to give it more flavor but that is up to the individual. Enjoy!
1 medium spaghetti squash, halved, seeds scooped out Cover open part of squash with saran wrap, place ½ squash in microwave, and nuke for 7-10 minutes, depending on how powerful the oven is. When squash is tender, scoop out insides and discard skin. Saute squash in a skillet in olive oil over medium high heat until it gets lightly golden. How long you choose to saute it is up to the individual - I like mine very golden. Just before squash is done, add garlic to saute pan and toss to lightly coat it, then cook until garlic is lightly golden. Be careful not to let garlic burn. Season with salt and pepper. Can also add fresh ground nutmeg for a different flavor. Serves 2.
2 filets of flounder or sole Beat the two eggs, then add salt and pepper and finely chopped chives. Dip fish and coat evenly. Saute in butter in a relatively hot non-stick pan, 1-2 minutes per side. NOTE: The use of eggs in this recipe, along with the absence of flour or breadcrumbs, makes the fish poof up like a souffle. It is really delicious. Bon Appetit 7-01
1 750 ml. Bottle of chilled brut champagne Mix chilled Champagne, chilled apricot nectar and Grand Marnier in tall pitcher. Pour into Champagne flutes and serve. Bon Appetit 7-01
1 1/3 C gold rum Mix rum, passion fruit concentrate, mango nectar, guava nectar and 2 Tbs. Lime juice in pitcher. Taste, adding more lime juice, if desired. Add ice cubes and stir well to blend. Pour punch into 6 glasses. Garnish with pineapple wedges. Food and Wine 7-01
2 Tbs. Crème fraiche 1. In a medium bowl, combine the crème fraiche with the red pepper, mustard and lime zest. Season with salt and pepper, then gently fold in the crabmeat. In a small bowl, toss the avocado with the olive oil and lemon juice. 2. Place 1 bagel chip on each of 4 plates. Spoon half of the crab onto the chips. Top each with another chip, the remaining crab and a final chip. Arrange the cucumber slices, avocado and grape tomatoes on the top. Drizzle olive oil and the balsamic vinegar on the plates, top with a chervil sprig and serve. Serves 4. Bon Appetit 7-01
4 C water
2 C wood chips (preferably cherry or apple) soaked 1 hour in water to
cover, drained Whisk 4 C water, coarse salt and sugar in a bowl until sugar dissolves. Add chicken breasts, sliced onion, lemon slices and broken cinnamon sticks. Cover bowl with plastic wrap and refrigerate 1 hour. Prepare barbecue (medium-high heat). Place wood chips in 8 x 6" foil packet left open at top; set packet on top coals 5 minutes before grilling chicken. Remove chicken from marinade; discard marinade. Grill chicken until just cooked through, about 8 minutes per side. Transfer chicken to platter. Serve, passing bbq sauce separately.
Makes 1.5 Cups Combine chicken broth, cherry preserves, orange juice, lemon juice, lemon peel, cinnamon and cloves in heavy medium saucepan. Boil over medium-high heat until broth mixture is reduced to 1.5 C, about 6 minutes. Whisk Port and cornstarch in small bowl to blend. Whisk Port-cornstarch mixture, orange marmalade and ketchup into reduced broth mixture. Bring to simmer over medium heat, whisking constantly. Simmer until flavors blend and sauce thickens slightly, whisking frequently, about 5 minutes. Season sauce to taste with salt, pepper and cayenne. Serve warm or at room temperature. (Can be made 1 day ahead and refrigerated. Bring to room temp. or rewarm over low heat). Bon Appetit 7-01
8 C shredded green cabbage (about 1 small head) Mix cabbage, carrots, apples and green onions in large bowl. Add vinegar and toss to coat. Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour. (Can be made 1 day ahead. Refrigerate and toss to blend before serving). Food and Wine 7-01
3 ½ Tbs. Fresh lemon juice 1. In a medium bowl, whisk 2 Tbs. Of lemon juice with the olive oil, 1 tsp. Of salt and ¼ tsp pepper. 2. In a medium saucepan of boiling salted water, cook the shrimp until opaque, about 3 minutes. Drain and refresh under cold water. Drain well and pat dry, then halve lengthwise. 3. Peel the grapefruits; remove all the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Drain the juice; reserve for another use. Add the shrimp, avocado, mango and herbs to the sections; toss gently with 1/4C dressing and the remaining lemon juice. Season with salt and pepper. Toss the mesclun with the remaining dressing and mound on plates. Spoon the shrimp salad on top and serve. Food and Wine 7-01
4 Tbs. Unsalted butter 1. Bring a large saucepan of salted water to a boil. Add the gnocchi and cover. When the water returns to a boil, uncover, stir gently, and boil for about 1 minute till tender. Using a slotted spoon, lift the gnocchi into a strainer to drain. 2. Melt butter in a large, deep skillet. Add the sage and parsley and cook over moderately high heat until the sage is crisp and the butter starts to brown, about 3 minutes. Add the gnocchi and lemon zest and toss well. Add the peas, tomatoes and a generous pinch of salt and pepper and cook, tossing, until heated through, about 2 minutes. Add the parmesan and toss to combine. Transfer gnocchis to a bowl and serve. Food and Wine 7-01 Serves 8-10.
Crust: 1. For the crust: Preheat the oven to 350. Spread the hazelnuts in a pie plate and toast for 12 minutes, or until fragrant and blistered. Rub the nuts in a kitchen towel to remove the skins. Finely grind the nuts in a food processor. 2. Wipe out the processor. Add the butter and sugar and process until fluffy. Add the egg yolk and vanilla and process until just blended. Add the flour, salt and ground hazelnuts and pulse until a crumbly dough forms. 3. Scrape the dough into a large disk, then press the dough into a 9" fluted tart pan with a removable bottom. Line the dough with plastic wrap and press evenly into the pan. Freeze until firm, about 10 minutes. 4. Discard the plastic and press a piece of well-buttered foil directly onto the dough. Fill the foil with pie weights of dried beans (or something equally weighty and oven-proof) and bake for 30 minutes, or until the shell is golden around the edge. Remove the foil and weights and bake for 15 minutes longer or until golden all over. Let cool on a wire rack. 5. For the filling: In a medium saucepan, bring the cream to a boil. Remove from the heat. In a medium bowl, whisk half of the warm cream with the egg yolks. Return the cream to the saucepan and whisk constantly over moderately low heat, until an instant-read thermometer registers 160 degrees. Remove from the heat and immediately stir in the chocolate, butter and vanilla and whisk until smooth. Let the filling cool to room temperature. 6. In a medium bowl, toss the bananas with the sugar and rum. Arrange the bananas in a single overlapping layer in the tart shell and spoon the chocolate cream on top. Smooth the surface with a warmed offset spatula. Chill the tart until firm before serving. Recipe from the Inn at Castle Harbor, Newport, RI
4 large white potatoes, diced Starting in cold, salted water, cook the potatoes at a low simmer until just fork tender. Drain well and place in a large bowl. Cool to room temperature. Add the lobster, scallion, garlic and tarragon to the potatoes and toss. Add the crème fraiche and breadcrumbs. Mix should be wet, but still hold its shape when formed. Add more breadcrumbs if necessary. Season with salt, pepper and lemon. For the sauce, cut the artichokes into small chunks and mix into the sour cream. Season with salt, pepper and lemon. Form lobster mix into a dozen cakes. Dredge each cake in cornmeal. Heat a large sauté pan or skillet on medium high heat. Add ¼" of oil to pan and gently place cakes into oil. Pan-fry to golden brown on each side. Remove from pan, pat off the excess oil and serve immediately with a dollop of the artichoke cream. Recipe from the Inn at Castle Harbor, Newport, RI
3 doz. Native oysters, cleaned and scrubbed In a sauté pan over medium high heat, cook the onions and celery in olive oil until tender. Add the garlic and jalapeno and cook until aromatic, about 30 to 60 seconds. Remove from the heat and toss in the diced tomato. Let cool to room temperature. In a small saucepan, heat ½" of cooking oil until very hot. Fry half of the grated horseradish root until golden brown, remove and drain well. Toss the tomato mixture with the fried horseradish, add lime juice, parsley and basil. Season with salt, pepper and as much cayenne pepper as you prefer. This sauce is best when made a day in advance and will keep well for a week. Preheat a wood or gas grill. Place oysters in their shells directly on grate and cook until juice starts to bubble out. (Oysters can overcook quickly, and they do not always open the way clams and mussels do when cooked. If the liquid is bubbling out, they're cooked, and will open easily with a knife). Serve immediately with the tomato mixture. Use lime wedges and extra grated horseradish for garnish. Makes 36 oysters. Recipe from the Inn at Castle Harbor, Newport, RI
¾ lb. Cooked lump crabmeat Place the crabmeat in a bowl. Mash the bananas by hand and toss with crabmeat. Melt the butter in a sauté pan, then cook onions, carrots, celery and garlic until vegetables are tender. Sprinkle spices over veggies and cook until spices become aromatic, about 30 to 60 seconds. Remove from heat and cool to room temp. Once cooled, place in a bowl with crab and banana. Add lemon juice, ¼ C of breadcrumbs, and parsley and basil. Gently toss together, being careful not to break up crabmeat. Season with salt and pepper. Form into 16 cakes about ½" thick. Heat a skillet on medium heat. Coat cakes with remaining breadcrumbs. Add ¼" of cooking oil to skillet and gently place cakes in pan. Fry to dark golden brown on each side, adding more oil as necessary. Serve immediately with fresh tomato salsa or tartar sauce. Bon Appetit 9-01
1/4 C sugar Preheat oven to 350 degrees. Brush rimmed baking sheet with oil. Oil large sheet of foil; set aside. Mix sugar, cinnamon, paprika and cayenne in medium bowl. Add almonds and 1 1/2 Tbs. Honey and toss to coat. Spread out almonds on prepared baking sheet. Bake until almonds are brown and glazed, stirring occasionally, about 14 minutes. Turn almonds out onto oiled foil and cool, separating almonds with fork. (Can be made 3 days ahead. Cool completely and store in airtight container at room temp). Whisk remaining 2 1/2 Tbs. honey and vinegar in small bowl. Gradually whisk in 1/2C oil. Mix in shallots. Season vinaigrette to taste with salt and pepper. Combine mixed baby greens, arugula and Belgian endive in large bowl. Toss with enough vinaigrette to coat. Mound salad on plates. Arrange manchego cheese triangles upright around salad (or sprinkle shaved Parmesan over). Sprinkle almonds and tomatoes atop salads. Sauce
3 Tbs. olive oil Manicotti
1 lb. fresh or whole-milk ricotta cheese
2 medium eggplants, unpeeled, each cut lengthwise into eight 1/3"-thick slices For Sauce Heat oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot and garlic; sauté until tender, about 8 minutes. Add wine and cook 3 minutes. Add crushed tomatoes, stock and basil; bring to boil. Reduce heat; cover and simmer 30 minutes to blend flavors. Season with salt and pepper. Cool. For manicotti Place ricotta cheese in strainer set over large bowl. Let stand until excess liquid drains from cheese, about 2 hours. Transfer ricotta cheese to medium bow. Stir in Asiago cheese, spinach, nutmeg and cayenne. Season to taste with salt and pepper. Mix in egg. Preheat oven to 350. Oil 2 large baking sheets. Brush both sides of eggplant slices with olive o9il, arrange on sheets. Sprinkle with salt and pepper. Bake until eggplant slices are tender, about 13 minutes. Cool on sheets. Place 1 eggplant slice on work surface. Place scant 2 Tbs. ricotta mixture near narrower end of eggplant slice. Roll up, enclosing filling. Repeat with remaining eggplant slices and filling. Spread half of sauce over bottom of 13x9x2-inch glass baking dish. Arrange eggplant manicotti in single layer on sauce. Spoon remaining sauce over. (Can be made 1 day ahead and refrigerated). Preheat oven to 350. Bake manicotti until heated through, about 20 minutes. Sprinkle with Parmesan cheese and serve.
2 Tbs. honey-Dijon mustard Preheat broiler. Whisk mustard and horseradish in small bowl. Set aside. Heat oil in medium ovenproof skillet over medium-high heat. Add salmon. Cook until beginning to brown, about 2 minutes per side. Spread mustard-horseradish mixture over top of salmon, dividing equally. Broil salmon in skillet and mustard-horseradish mixture begins to brown and salmon has cooked through, about 4 minutes. Transfer to 2 plates. Add lemon juice and butter to same skillet; whisk until melted. Season sauce with salt and pepper. Spoon sauce over salmon.
4 Tbs. olive oil Heat 2 Tbs. oil in heavy large pot6 over medium-high heat. Add onions and sauté until almost tender, about 5 minutes. Add Sherry and garlic. Reduce heat to medium, cover and simmer until Sherry is evaporated, about 2 minutes. Uncover; add chopped tomatoes, chicken stock, tomato paste, crushed tomatoes, ground cinnamon and ground allspice. Bring to boil. Reduce heat to medium and simmer until reduced by 1/3, about 8 minutes. Season sauce to taste with salt and pepper. Heat remaining 2 Tbs. oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, skin side down, to skillet. Cook until brown, about 3 minutes per side. Add sauce to skillet. Reduce heat to medium, cover and simmer until chicken is cooked through, about 25 minutes. Divide chicken and sauce among 4 places. Sprinkle with parsley. Crust
1 1/2 C graham cracker crumbs Filling
3 large very ripe mangoes (each about 13-oz), peeled, pitted coarsely choppedv
3 8-oz. Packages cream cheese, room temp. For crust: Preheat oven to 325. Lightly butter 9" diameter springform pan with 2 3/4" high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature. For filling: Puree mangoes in processor until smooth. Set aside 2 C mango puree (reserve any remaining puree for another use) Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 C mango puree and heat until well blended. Pour filling over crust in pan. Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.
1 can tuna Mix together first 5 ingredients. Separate biscuits. On floured surface, roll into 5x3" ovals. Spoon tuna onto 4 ovals, leaving small margin around outside. Moisten with water, and fasten remaining 4 ovals on top. Bake on ungreased sheet at 375 degrees for 15 minutes till browned.
3 or 4 boned, skinned chicken breasts, flattened 1. Apply some sort of glaze on breasts. *I use a conserve I get from Bermuda - Rhubarb and Ginger Conserve. Any jelly/conserve/jam with a spicy flavor is good. Cook chicken either in the oven or on the grill. Shred the breasts into small pieces. 2. Combine cream cheeses w/spices. Add chicken and mix well. 3. Open can of rolls and stretch out each roll a little. Then put a small amount of chicken mixture on each one and roll up. Dip in egg, then in bread crumbs. Bake at 375 for about 20 minutes, or til a little more than golden brown.
1/4 C butter or margarine Heat oven to 350. Melt butter in a large saucepan over low heat. Blend in the flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine. To assemble, place pasta in an ungreased 2 qt. Casserole. Make a slight indentation in pasta and place chicken and mushrooms in indentation. Pour cream sauce over pasta and chicken. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly. To brown, run briefly under broiler.
2 large eggs Mix eggs, 1 cup of evaporated milk, 1/2 teaspoon salt, pepper and mustard in a small bowl. Set aside. Add 1 teaspoon salt to 2 quarts of water. Bring to a boil and add macaroni; cook until done, drain and return to pan over low heat. Add butter, toss to melt. Pour egg mixture over buttered pasta, along with 3/4 of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.
1/4 C Miracle Whip Toast party rye slices on one side. Mix Miracle Whip, Worcestershire sauce, garlic powder, and parsley. Spread mixture on top of toasts. Top w/slice of cheese cut to cover bread slice. Place slice of olive on top. Return to broiler and cook until cheese bubbles. Yummmy yummmy
Nontick vengetable oil spray
1/3 C raw cranberry relish, room temp. Preheat oven to 450. Spray small baking sheet with nonstick spray. Whisk oil and mustard in medium bowl to blend. Sprinkle salmon with s&p. Place on prepared baking sheet, skin side down. Brush top of salmon with 2 Tbs. mustard-oil mixture. Roast salmon until fish is cooked through, about 13 minutes. Preheat broiler. Whisk cranberry relish, shallots and vinegar into remianing mustard-oil mixture. Season sauce with s&p. Broil slamon until top is browning in spots, about 30 seconds. Transfer to plates and spoon sauce over.
1 pound (about 4 cups) cranberries Preheat oven to 350°F. Combine first 3 ingredients in 9x13-inch baking dish. Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour. Remove from oven and stir in bourbon. Refrigerate cranberry sauce until well chilled. (Can be prepared 1 week ahead.) Transfer to bowl and serve. Makes about 3 cups.
Bon Appétit
Replacing the cinnamon with cardamom in this easy applesauce is a great way
to
appreciate the taste of the bracing spice.
2 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch pieces Combine all ingredients in heavy medium saucepan. Cover, bring to boil. Reduce heat to medium-low; simmer until apples are very tender, stirring occasionally, about 30 minutes. Cool slightly. Transfer to food processor; puree. (Can be made 1 day ahead. Cover and chill.) Makes about 2 1/2 cups.
Bon Appétit
1 tablespoon butter Melt butter in heavy large skillet over medium heat. Add breadcrumbs and stir until crumbs are golden brown, about 10 minutes. Cool crumbs (Can be prepared 2 days ahead. Cover and let stand at room temperature.) Position rack in center of oven and preheat to 400°F. Butter 15x10x2-inch (4-quart) glass baking dish. Mix thyme, salt and pepper in small bowl. Combine grated cheddar cheese and flour in large bowl; toss to coat cheese. Arrange 1/3 of potatoes over bottom of prepared dish. Sprinkle 1/3 of thyme mixture, then 1/3 of cheese mixture over. Repeat layering of potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken broth, whipping cream and mustard in medium bowl to blend. Pour broth mixture over potatoes. Bake potatoes 30 minutes. Sprinkle buttered crumbs over. Bake until potatoes are tender and top is golden brown, about 1 hour longer. Let stand 15 minutes before serving. Serves 12.
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2 C apple cider Bring first 5 ingredients to simmer in medium saucepan. Remove from heat; cover and let steep 15 minutes. Add 2 Tbs. chilled butter to saucepan; bring to simmer. Remove from heat. Stir in bourbon and lemon juice. Strain into large measuring cup. Divide hot cider among 4 nugs. Cut 1 Tbs. butter into 4 pieces. Add 1 piece to each mug. Sprinkle nutmeg over.
1/4 C minced shallot In a small heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the curry poweder and salt and pepper to taste, and cook the mixture, stirring, for 1 minute. In a food processor pureee the pumpkin and the cream cheese and add the shallot mixture. Blend the mousse until it is combined well and transfer it to a bowl. Chill the mousse, covered, for at least 1 hour and up to 1 day. Trim and separte the endive leaves. Spoon the mousse into a pastry bag fitted with a 1/2" plain or star rip, pipe about 1 Tbs. of it into each leaf, and psrinkle each hors d'oeuvre with some of the walnuts. Can be made 2 hours ahead and kept covered and chilled. Makes about 48 hors d'oeuvres.
1 envelope Lipton Savory Herb with Garlic Soup Mix 1. Preheat oven to 350 F. in 1-qt. Casserole, combine soup mix, sour cream, ricotta cheese, ¾ C mozzarella cheese and pepperoni. 2. Sprinkle with remaining 1/4C mozzarella cheese. 3. Bake uncovered 30 minutes or until heated through. Serve with bread.
1 lb. Bacon, cut in half crosswise 1. Wrap one piece bacon around each scallop; secure with toothpick. Place wrapped scallops in 13 x 9 baking dish. 2. Combine oil, brandy, parsley, garlic, pepper, salt and onion powder in small bowl; mix well. Pour over scallops; cover and marinate in refrigerator at least 4 hours. 3. Remove scallops from marinade and discard marinade. Arrange on rack of broiler pan. Broil 4 inches from heat, 7-10 minutes until bacon is brown. Turn and cook 5 more minutes till scallops are opaque. Serve hot out of oven.
20 fingerling potatoes (1.5 lbs) 1. In a large saucepan of boiling salted water, cook the potatoes until tender, about 15 minutes. Drain. 2. In a medium skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Drain on paper towels and wipe out the pan. Melt 1 Tbs. of butter in the skillet, add the leeks and cook over low heat, stirring until softened about 6 minutes. Season with salt and pepper. 3. Heat a 12" cast-iron skillet. Season the trout fillets with salt and pepper. Heat the oil in the skillet. Add the trout and cook over high heat until browned on the bottom, about 3 minutes. Turn the trout. Add the wine, potatoes, leeks and remaining 3 Tbs. of butter. Simmer over low heat until the trout is barely done, about 4 minutes. Transfer the fish to warmed, shallow bowls. Simmer the vegetables until the wine taste mellows, about 4 minutes. Add the bacon and thyme and season with salt and pepper. Spoon the veggies and sauce around the trout and serve at once. |