Forest Beef Stew

Forest Beef Stew

 

2 T. EVOO (extra-virgin olive oil), twice around the pan

2 pounds sirloin shell steak, trimmed and chopped into bite-size pieces

Salt and black pepper

2 carrots, peeled and sliced on an angle

4 parsnips, peeled and sliced on an angle

4 shallots, peeled and quartered

2 fresh or dried bay leaves

12 dried apricots, coarsely chopped

8 dried figs, coarsely chopped

A handful of dried cranberries

1 T. Worcestershire sauce

1 quart (4 cups) beef stock

8 fresh sage leaves, finely chopped

1/4 tsp. ground allspice (eyeball it)

1/4 C. chopped fresh flat-leaf parsley, a generous handful

3 T. fresh chives, snipped or chopped

1/2 C. smoked almonds, chopped

Toasted whole-grain bread or rolls

Softened butter

 

Heat the EVOO in a large, deep skillet or stew pot over high heat. When the oil ripples, add the beef and brown it all over, 6 to 7 minutes. Season liberally with salt and pepper, then add the vegetables and bay leaves to the pot. Reduce the heat to medium-high and cook for 5 minutes to begin to soften the vegetables. Add the dried fruits, Worcestershire, and beef stock. Mix well, then stir in the sage and allspice. Reduce the heat to a simmer and cook for 20 minutes, or until the dried fruits are plump and the vegetables tender. Adjust the salt and pepper to taste and remove the bay leaves. Serve the stew in shallow bowls and top with the parsley, chives, and smoked almonds. Pass bread and butter at the table.

 

Hearts of Palm Salad

Hearts of Palm Salad

 

1/4  C. fat-skimmed chicken broth

3 T. extra-virgin olive oil

2 T. white wine vinegar or rice vinegar

2 T. drained capers

2 T. lemon juice

2 T. minced shallots

2 tsp. Dijon mustard

2 cans (14 to 16 oz. each) hearts of palm (packed in water), drained and rinsed with cold water

2 hard-cooked large eggs, shelled

1/4  C. minced parsley

4 ounces shelled cooked tiny shrimp

1 firm-ripe avocado (8 oz.)

Salt and pepper

 

In a bowl, mix broth, olive oil, vinegar, capers, lemon juice, shallots, and mustard. If desired, cut hearts of palm in half lengthwise. Lay hearts of palm in dressing, turn over, and let stand at least 5 minutes. Separate egg yolks from whites. Chop both or finely mash with a fork; keep separate. Lift hearts of palm from dressing and arrange on salad plates. Add parsley and shrimp to dressing in bowl and mix. Pit, peel, and thinly slice avocado; arrange on salads. Spoon shrimp and all the dressing over the hearts of palm and avocado. Sprinkle with egg whites, then yolks. Add salt and pepper to taste.

Farro Salad with Bacon & Cauliflower

Farro Salad with Bacon & Cauliflower

 

 

To enhance this version, add a handful or two of walnuts or pecans. Some crumbled goat cheese might also be nice here.

 

4 cups farro, cooked according to package instructions*

10 slices good-quality bacon, thinly sliced

1 head cauliflower, florets roughly chopped

4 large handfuls of arugula (or other leafy green, such as spinach)

3 tbsp. olive oil

juice of 1 lemon

2 tsp. salt

freshly ground pepper

1 cup pecan halves

 

In a large skillet, sauté the bacon over medium heat until crisp. Remove to a paper towel with a slotted spoon, but leave the fat in the skillet over the heat.  Add the cauliflower florets to the skillet and sauté for about 7 minutes, or until they become tender and begin to brown slightly. Remove the florets to a paper towel with a slotted spoon. Let the bacon and cauliflower cool, then toss with the farro and arugula. Drizzle with the olive oil and lemon juice, then sprinkle with salt and pepper. Toss until the salad is evenly coated. Top with pecan halves.  Variations:  walnuts or pecans can be added.  Try with crumbled goat cheese.   *I buy pearled farro from Whole Foods (in the bean section for some reason). The package asks you to soak it overnight. I just add about 6 cups of water to the 16 oz. that come packaged and boil for 30 – 40 minutes, or until the farro is tender, but still somewhat chewy. Drain off any excess water, cool and you’re ready to make a salad.

Berry Refrigerator Preserves

Berry Refrigerator Preserves

 

1 quart berries

1 to 1 1/2 cups sugar

1 teaspoon fresh lemon juice

 

Makes about a pint.  Wash the berries (if using strawberries remove hulls and quarter them). Alternate layers of berries and sugar in a small non-reactive pot. Bring to a boil, from time to time, then turn the heat down. Stir in the lemon juice and simmer for 8 to 10 minutes, stirring often. With a slotted spoon, remove fruit to a small jar. Continue simmering juice until it is reduced by half and becomes syrupy. Pour over the berries and allow to cool. Cover container and keep in refrigerator. My notes: Blackberries generally require more sugar than other berries. If I make more than one jar I keep the extras in the freezer, and allow them to thaw in the refrigerator overnight when I want to use them. This also makes a very nice topping for ice cream, and simple cakes such as a pound cake or Angel Food cake.

Butter Pecan Pumpkin Pie

Butter Pecan Pumpkin Pie

 

1 quart butter pecan ice cream, softened

1 pastry shell (9 inches), baked

1 C. canned pumpkin

1/2 C. sugar

1/4 tsp. each ground cinnamon, ginger and nutmeg

1 C. heavy whipping cream, whipped

1/2 C. caramel ice cream topping

1/2 C. chocolate ice cream topping, optional

Additional whipped cream

 

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small mixing bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

Chocolate Malted Whopper Drops

Chocolate Malted Whopper Drops

1 3/4 cup all-purpose flour

1 cup carnation malted milk powder (I used Ovaltine Chocolate Malt Mix)

1/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 stick plus 3 tbsp butter, at room temperature

2/3 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup whole milk (I used low-fat milk and it worked fine)

2 cups Whoppers, coarsely chopped

6 oz. bittersweet chocolate, coarsely chopped (I used semi-sweet chocolate chips)

 

Preheat your oven to 350 F.   Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats. Sift together the flour, malted milk powder, cocoa, baking powder, and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for about a minute after each addition. Beat in the vanilla; don’t be concerned in the mixture looks curdled – it will even out when the dry ingredients are added. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear in the the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough – and that’s fine. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate. Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between spoonfuls. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set slightly but soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature. Repeat with the remaining dough, cooling the baking sheets between batches.

Pumpkin Shortbread Dessert

Pumpkin Shortbread Dessert

 

1-3/4 C. sugar, divided

1-1/2 C. all-purpose flour

1/2 C. cold butter

4 eggs, lightly beaten

1 can (29 ounces) solid-pack pumpkin

1 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

2 cans (12 ounces each) evaporated milk

Whipped cream and additional ground cinnamon, optional

 

In a bowl, combine 1/4 C. sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13-in. x 9-in. baking pan. In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. Cut into squares. Top with whipped cream and sprinkle with cinnamon if desired. Yield: 15-18 minutes.

Sweet Basil Omelet

Sweet Basil Omelet

 

 

2 cups Sweet Basil or any of your choice – fully packed

4 Eggs ( I used Large Eggs)

1 T. Fish Sauce (optional)

2 T. Soya Sauce

White Pepper

Sesame Oil

Oil for cooking

 

Wash the sweet basil thoroughly. Drain and set aside. In a large bowl; break the eggs and whisk lightly Add in the fish sauce and soya sauce to taste. If you don’t have fish sauce you can use soya sauce throughout and adjust the saltiness to your taste. Mix well the mixture. In a medium size pan, heat enough oil to cook the amount of the egg mixture. When the pan is hot, pour the egg mixture in. Before the mixture sets, quickly add in the sweet basil leaves and distribute the leaves evenly around the omelet. (Before add in the leaves, bruise the leaves a bit with your hands to release the basil oil.) When omelet is about to set, fold over a half portion of omelet over the other half (like folding pancake or Coin Purse Egg) carefully to form a half moon shape. Let the omelet cook for few minutes or until there’s no more uncooked liquid oozes out when you press it with spatula. Remove from pan and drizzle some sesame oil before serving.

Pumpkin Cream Cheese Pie

Pumpkin Cream Cheese Pie

 

1 package (8 ounces) cream cheese, softened

3 T. confectioners’ sugar

1/2 tsp. vanilla extract

1 unbaked pastry shell (9 inches)

FILLING:

1-2/3 C. heavy whipping cream

1-1/2 C. canned pumpkin

2 eggs, lightly beaten

3/4 C. sugar

1-3/4 tsp. pumpkin pie spice

 

In a small mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Spread into pastry shell. In a bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil. Bake at 350° for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store pie in the refrigerator.

English Batter Buns

English Batter Buns

 

2 packages (1/4 ounces each) active dry yeast

1 C. warm milk (110° to 115°)

1/2 C. shortening

2 T. sugar

1 tsp. salt

2 eggs, beaten

3-1/2 C. all-purpose flour

Butter, melted

 

In a large mixing bowl, dissolve yeast in milk. Add shortening, sugar, salt, eggs and 2 C. of flour; beat 2 minutes. Stir in remaining flour until smooth. Cover and let rise in a warm place until doubled, about 30 minutes. Stir batter vigorously for 25 strokes (dough will be slightly sticky). Spoon into 12 greased muffin cups. Tap pans to settle the batter. Cover and let rise until batter reaches tops of cups, about 20 minutes. Bake at 400° for 10-15 minutes or until golden brown. Brush with butter. Yield: 1 dozen.

Corn Fritters

Corn Fritters

One whole corn on the cob

2 large eggs

5 T. whole milk

25g butter, melted

85g self raising flour

Pinch of salt

2 spring onions, finely chopped

4 T. sunflower oil to fry them in

 

If using fresh corn, peel and remove the husk and corn silk and discard. Taking a sharp knife cut all the kernels from off of the cob and place them in a pan of boiling water. Cook for 3 to 5 minutes or until done. Drain well and cool. Whisk the eggs, milk and butter together. Whisk in the flour along with a pinch of salt. Whisk the batter until smooth. Stir in the well drained corn and the chopped spring onions. Heat the sunflower oil in a large non-stick frying pan. When the oil begins to shimmer drop the batter into the pan by large spoonfuls. Fry for about 2 minutes, until the fritters are puffed up and golden brown, before flipping them over to brown on the other side. Drain on some kitchen paper towelling and keep warm in a warm oven while you cook the rest. You should get about 8 altogether. Serve warm with some crispy fried bacon and Canadian Maple Syrup on the side. These are a real treat!

Savory Orange Dressing

Savory Orange Dressing

 

1 C. sliced celery

1/2 C. chopped onion

1/3 C. butter

2 tsp. chicken bouillon granules

2-1/2 C. boiling water

1 package (14 ounces) seasoned stuffing cubes

1/2 C. shredded carrot

1/4 C. orange juice

2 tsp. grated orange peel

 

In a small skillet, sauté celery and onion in butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the stuffing cubes, carrot, orange juice, peel and the celery mixture. Spoon into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 15 minutes longer or until heated through. Yield: 10 servings.

Cherry Cranberry Sauce

Cherry Cranberry Sauce

 

1-1/2 C. sugar

1-1/2 C. water

4 C. fresh or frozen cranberries (1 pound)

1 can (14-1/2 ounces) pitted tart cherries, drained

 

In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

Tarte Tatin á la Tomate – Tomato Tatin

Tarte Tatin á la Tomate – Tomato Tatin

 

Pâte Brisée (your favorite recipe), OR 1 sheet commercially prepared puff pastry, thawed
Extra virgin olive oil
2 pounds Roma or plum tomatoes (substitute any other firm and not too juicy variety)
Fine sea salt and freshly ground pepper
Herbes de Provence (or a mix of dried rosemary, basil, oregano, and thyme)
1/4 cup black olive tapenade, store-bought or homemade
6 ounces fresh goat cheese
1/3 cup (loosely packed) fresh basil leaves
Chilling time: 30 minutes for the dough

Prepare the Pâte Brisée, wrap securely in cling film and refrigerate for about 30 minutes. May be made up to 24 hours ahead. I used a sheet of commercially prepared puff pastry, (thawed as directed on package.) Preheat the oven to 350°F. Rub the interior of a 10-inch ceramic quiche pan with 1 teaspoon olive oil. Halve the tomatoes lengthwise and core them. Using your thumb dislodge seeds in the crevices (discard), squeeze tomatoes gently to rid them of some of their juices. Arrange them in the prepared pan, skin side down, in a circular pattern. They will shrink as they bake, fill the pan snugly. Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Remove from the oven (retaining oven temperature). Remove the dough from the fridge and let stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out the dough in an 11-inch circle and prick all over with a fork. Spread with tapenade, leaving a 1-inch margin all around. Cut the cheese in 1⁄3-inch slices and arrange over the tomatoes in the pan. Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough. Bake for 30 to 40 minutes, until the crust is golden. Remove to a rack and allow to cool for several minutes. Loosen the edge of the pastry by running a knife around the inside of the quiche pan. To flip: Protect your hands with oven mitts and place an overturned serving plate over the top of the pan, flip quickly but carefully. Don’t worry if some of the tomatoes stay in the pan, just arrange them on the tart. Just before serving garnish with fresh basil leaves, snipped or torn if desired. This is best served warm or at room temperature the same day it is made. Suggested variations: Instead of tapenade, spread the dough with onion confit, anchovy paste, or pesto. Instead of goat cheese, use slices of buffalo mozzarella, drained and patted dry with paper towels.

Salmon Croquettes

Salmon Croquettes

 

1 can (14-3/4 ounces) pink salmon, drained, deboned and flaked

1 C. evaporated milk, divided

1-1/2 C. cornflake crumbs, divided

1/4 C. dill pickle relish

1/4 C. finely chopped celery

2 T. finely chopped onion

Oil for deep-fat frying

 

2/3 C. evaporated milk

1/4 C. mayonnaise

2 T. dill pickle relish

1 T. finely chopped onion

 

In a large bowl, combine the salmon, 1/2 C. milk, 1/2 C. crumbs, relish, celery and onion. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm. In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes. Yield: 4-6 servings.

Spiced Cranberry Sauce

Spiced Cranberry Sauce

 

1 package (12 ounces) fresh or frozen cranberries

1-3/4 C. sugar

1/2 C. water

1/2 tsp. ground cinnamon

1/2 tsp. ground allspice

1/8 tsp. salt

1/8 tsp. ground ginger

1/8 tsp. ground cloves

 

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled. Yield: 2 cups.

Acorn Squash with Cranberry Stuffing

Acorn Squash with Cranberry Stuffing

 

2 medium acorn squash

1/4 C. chopped celery

2 T. chopped onion

2 T. butter

1 medium tart apple, peeled and diced

1/2 tsp. salt

1/2 tsp. lemon juice

1/8 tsp. pepper

1 C. fresh or frozen cranberries

1/2 C. sugar

2 T. water

 

Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13-in. x 9-in. baking dish. Add 1/2 in. of water. Cover and bake at 375° for 45 minutes. Meanwhile, in a small skillet, sauté celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy. Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender.

Creamed Spinach

Creamed Spinach

 

1 large onion, finely chopped

4 green onions, finely chopped

4 bacon strips, diced

1 garlic clove, minced

2 T. plus 2 tsp. butter

1/2 C. all-purpose flour

1-1/4 tsp. salt

1/4 tsp. pepper

2-1/2 C. milk

3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1/2 C. half-and-half cream

 

In a large skillet, cook the onions, bacon and garlic in butter over medium heat until bacon is crisp. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and cream; cook 3-5 minutes longer or until spinach is heated through.

 

Bacon and Tomato Hash

Bacon and Tomato Hash

2 slices center cut bacon, chopped

1 small Roma tomato, chopped

Handful flat leaf parsley, chopped

2 teaspoons garlic-infused oil (I used grape seed oil)

2 teaspoons Worcestershire sauce (I forgot this and it was fine)

Small handful fresh flat-leaf parsley, chopped

Freshly ground black pepper

Bread for serving (optional)

Srircha or chili garlic sauce for serving (optional)

 

Heat the oil in a medium skillet. When the oil is hot, add bacon and cook until crispy. Remove bacon with a slotted spoon and drain on a towel. Add the tomatoes to the bacon fat and oil (stand back!) and cook until warmed through. Add the Worcestershire and toss to combine. Add the bacon back to the skillet and mix with the tomato before transferring to a plate. Serve with hot sauce and bread if desired.

Company Corn

Company Corn

 

2 packages (10 ounces each) frozen corn

1 medium onion, chopped

1/4 C. chopped celery

1/3 C. butter, cubed

2 T. minced fresh parsley

1 tsp. salt

1/2 tsp. dried savory

1/2 tsp. white pepper

3/4 C. sour cream

1 tsp. lemon juice

 

Cook corn according to package directions. Meanwhile, in a large saucepan, sauté onion and celery in butter until tender. Stir in the parsley, salt, savory and pepper. Drain corn; add to onion mixture. Stir in sour cream and lemon juice. Serve immediately.

Maiale In Agrodolce (Sweet and Sour Glazed Pork Chops)

Maiale In Agrodolce (Sweet and Sour Glazed Pork Chops)

4  10-oz. bone-in pork chops, frenched (I used regular bone-in pork chops, but didn’t French them, which means to clean off the area near the tip of the bone. Your call.)

3 T. extra-virgin olive oil

Kosher salt and freshly ground black pepper

1⁄3 cup balsamic vinegar

2 T. honey

4 T. unsalted butter (I used only 3 T. – it was plenty)

1 sprig fresh rosemary, torn into 1″ pieces

 

Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.  Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1⁄4 cup. Stir in butter and rosemary and set aside.  Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12–14 minutes. Transfer to a platter and let sit for 5 minutes before serving.

Broccoli with Burrata, Pine Nuts and Warm Anchovy Vinaigrette

Broccoli with Burrata, Pine Nuts and Warm Anchovy Vinaigrette

3/4 C. (about 80g) fresh breadcrumbs (preferably from sourdough bread)
1/3 C. (80ml) plus 1 tsp. extra-virgin olive oil
1/2 C. (70g) pine nuts
1 tsp. flat-leaf parsley, chopped
about 1 lb. (450g) Italian broccoli, sprouting broccoli or broccolini, trimmed
4 tsp. (60g) unsalted butter
2-3 anchovy filets
pinch dried chili flakes
1 tsp. minced garlic
1 tsp. fresh thyme
1 lb. (450g) burrata or fresh buffalo mozzarella
1 medium shallot, sliced
juice of 1 lemon, plus more for serving
salt and pepper

Preheat the oven to 375F/190C. Bring a large pot of heavily salted water to a boil over high heat. Toss the breadcrumbs with one tsp. olive oil. Spread them on a baking sheet, and toast 8-10 minutes, stirring once or twice, until golden brown and crispy. Spread the pine nuts on another baking sheet, and toast them 4-5 minutes, until they’re golden brown and smell nutty. Crush half the pine nuts in a mortar and combine them with the whole pine nuts, breadcrumbs and parsley in a small bowl. Season with salt and pepper. Blanch the broccoli in the rapidly-boiling water for 2-3 minutes, until just tender. Drain and set aside to cool. Meanwhile, heat the remaining 1/3 C. olive oil and the butter in a large sauté pan over low heat. Add the anchovy and chili and cook 5 minutes, stirring with a wooden spoon as the anchovy melts into the sauce. Add the garlic and thyme and turn off the heat. The garlic will finish cooking in the hot oil. Pour out into a small bowl and season with a generous pinch of salt. Don’t wash out the pan. Cut the burrata or mozzarella into 6 slices, and then cut each slice in half. Place the sauté pan over high heat. Add the anchovy butter, shallots, and broccoli, and season with salt, pepper and a squeeze or two of lemon juice. Toss well to warm the broccoli and coat it with the anchovy butter. Taste for seasoning and add more salt, pepper and lemon juice as needed. Arrange half the broccoli on a large platter in one layer. Tuck half the burrata slices among the broccoli and continue layering the remaining broccoli and burrata. Shower the pine nut breadcrumbs over the top. Serve with additional lemon slices for squeezing.

‘Dragon’s Breath’ Caesar Salad

‘Dragon’s Breath’ Caesar Salad

3/4 C. mayonnaise
1/4 C. olive oil
3 cloves garlic, crushed
3-4 filets anchovies, finely chopped
1 tsp. Worcestershire sauce
2 tsp. dijon mustard
2 tsp. lemon juice, and maybe more
1/4 C. fresh parmesan cheese, plus more for sprinkling

Romaine lettuce, torn in pieces
something crunchy: croutons are traditional, I also use toasted nuts

Whisk the dressing ingredients together, and toss a few spoonfuls with a bowlful of salad. This is one salad that’s better to toss all together rather than drizzle on the dressing at the table. Sprinkle with the croutons or nuts and some extra parmesan cheese. Make sure everyone you’ll be breathing around eats some too!

Olive Oil Cake with Rosemary and Lemon

Olive Oil Cake with Rosemary and Lemon

Basic cake recipe:

1 ¼ C. all-purpose flour

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

2 eggs, at room temperature

1 C. sugar

½ C. fruity extra-virgin olive oil

¾ C. milk

 

Additions:

2-3 T. chopped fresh rosemary

The zest of 2 small lemons

The juice of 1 small lemon

1 cup grated Reggiano-Parmigiano

Several cranks of freshly ground black pepper

 

Preheat the oven to 350. Line a 10-inch loaf pan or 9-inch round pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another medium bowl, whisk together the eggs and sugar until well blended, about 1 minute. Whisk in the olive oil and milk. Whisk the egg mixture into the flour mixture until thoroughly blended. Gently mix in the rosemary, lemon zest, lemon juice, black pepper, and Reggiano-Parmigiano. Pour the batter into the prepared pan and bake until the cake is firm and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer the pan to a rack to cool for about 20 minutes before removing the cake. Serve warm or at room temperature.

Rich N Creamy Potato Casserole

Rich N Creamy Potato Casserole

 

6 medium potatoes

2 C. (16 ounces) sour cream

2 C. (8 ounces) shredded cheddar cheese

4 T. butter, melted, divided

3 green onions, thinly sliced

1 tsp. salt

1/4 tsp. pepper

 

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Peel and grate potatoes; place in a bowl. Add the sour cream, cheddar cheese, 3 T. butter, green onions, salt and pepper. Transfer to a greased 2-1/2-qt. baking dish. Drizzle with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Refrigerate any leftovers.

Turkey in Mushroom Sauce

Turkey in Mushroom Sauce

 

3/4 C. all-purpose flour

2 tsp. salt

1/4 tsp. pepper

6 turkey thighs (4 to 5 pounds)

3 T. vegetable oil

2 C. chopped fresh mushrooms

3 green onions, sliced

1-1/2 tsp. dried thyme

2 C. turkey or chicken broth

1/3 C. tomato paste

1 C. (8 ounces) sour cream

Hot cooked noodles

 

In a bowl or resealable plastic bag, combine flour, salt and pepper. Add turkey, one piece at a time; dredge or shake to coat. In a skillet, brown turkey in oil. Add mushrooms, onions and thyme. Combine the broth and tomato paste until smooth; pour over turkey. Cover and simmer for 1-1/2 hours or until the turkey juices run clear; skim fat. Stir in sour cream; heat through (do not boil). Serve over noodles.

Marinated Lamb Cutlets with Zucchini Mash

Marinated Lamb Cutlets with Zucchini Mash

3 lamb cutlets

Juice of one lemon

1 clove garlic, crushed

1 T. olive oil

2 medium zucchini

1 T. olive oil

Salt and freshly ground pepper

70g Bulgarian feta

Big pinch of allspice (or two allspice berries, ground in a mortar and pestle)

Juice of ½ Lemon

 

Combine the lemon juice, garlic and olive oil in a shallow dish that will hold the cutlets. Make sure the cutlets are saturated with the marinade, cover with cling film, and return to the fridge for at least half an hour. Grate the zucchini on the largest hole of a metal grater. Heat a non-stick pan with a little olive oil and add half the zucchini. Cook gently without coloring for 2-3 minutes, and season with salt and pepper. Remove the cooked zucchini and repeat with remaining half.  Return all the zucchini to the pan and heat through. Crumble in feta, add the allspice and toss in the pan until the feta is almost melting but still in small pieces. Drizzle with lemon juice and season to taste.  Heat a griddle or non-stick frying pan and cook cutlets on one side, for about two minutes, until they are brown. Turn and cook on the other side for another two minutes.

Polenta with Fresh Tomato Sauce

Polenta with Fresh Tomato Sauce

 

4 tsp. olive oil

1/2 tsp. bottled minced garlic

6 plum tomatoes, coarsely chopped (about 2 cups)

1/4 C. pitted halved kalamata olives or sliced pitted ripe olives

2 tsp. snipped fresh rosemary or 2 T. snipped fresh thyme

1 16-ounce package prepared polenta

1/2 C. shredded smoked Gouda or Swiss cheese (2 ounces)

 

For sauce, in a medium saucepan heat 2 tsp. of the oil and the garlic over medium heat. Add tomatoes; cook for 2 minutes. Stir in olives and rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes, stirring occasionally. Season to taste with salt and pepper. Meanwhile, cut polenta into 8 slices. In a large nonstick skillet or on a griddle heat the remaining 2 tsp. oil over medium heat. Add polenta; cook about 6 minutes or until golden brown, turning once. Sprinkle with cheese. Serve atop tomato sauce.

Summer Berry Mille Feuille

Summer Berry Mille Feuille

1 red or green apple

juice of ½ a lemon

1 tablespoon honey

½ cup mascarpone cheese

1 cup berries

 

Raspberry sauce

½ cup raspberries (frozen)

¼ cup caster sugar

 

FOR THE SAUCE: Place frozen raspberries and sugar in a food processor with the blade attachment and pulse 5-8 times until the raspberries are crushed. Place in an airtight container and store in the freezer.

 

FOR THE APPLES: In a medium bowl, mix the honey and lemon juice. Slice the apples thinly, using a mandolin slicer and drench slices in the lemon and honey mixture. Set aside for 5 minutes to soak.

 

Spread a thin layer of mascarpone cheese on two slices of apples. Place one layer on a plate and top with berries, place the second slice of apple on top and top with another layer of berries. Top with another slice of apple and drizzle, with raspberry sauce.

Pan-seared Scallops with Ginger Sauce

Pan-seared Scallops with Ginger Sauce

 

1 carrot, peeled, quartered

1 shallot, quartered

1 (2-inch) piece ginger root, thinly sliced

1 clove garlic, halved

1 C. fat-free, reduced-sodium chicken broth

1/4 C. dry white wine

1 T. vegetable oil

1 pound sea scallops

1/8 tsp. salt

 Freshly ground pepper

 Chopped chives

 

Combine carrot, shallot, ginger, garlic, broth and wine in a medium saucepan. Cook, uncovered, over medium heat 12 minutes, or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid. Pat scallops dry with paper towel. Heat oil in non-stick skillet that has been sprayed with non-stick cooking spray over medium-high heat. Place scallops in single layer in skillet; cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper to taste. Cook 2 minutes or until second side is lightly golden; reduce heat to low. Pour reserved liquid over scallops. Simmer 1 minute, or until scallops are done, stirring up any browned particles into sauce and spooning sauce over scallops. Arrange scallops in deep platter; spoon sauce over. Sprinkle with chives.

Caribbean Coconut Curry Shrimp

Caribbean Coconut Curry Shrimp

 

1 C. uncooked rice

1/2 C. flaked coconut

2T. vegetable oil

1pound medium shrimp, peeled

1 C. red or green bell pepper strips

1-1/2tsp. bottled minced garlic

1tsp. curry powder

2/3 C. milk

2tsp. cornstarch

1 C. frozen peas

 

Cook rice according to package directions. While rice is cooking, toast coconut in large nonstick skillet 3 to 4 minutes over medium heat, stirring constantly; remove from pan. Crumble into smaller pieces when cool. Add oil to same skillet. Add shrimp, bell pepper, garlic and curry powder; cook and stir over medium-high heat 3 minutes or until shrimp begin to turn opaque. Combine milk and cornstarch in small bowl until smooth; stir into skillet. Add peas. Cook and stir 1 to 2 minutes or until thickened. Serve over rice; top with toasted coconut.

Brats with Onion-Pepper

Brats with Onion-Pepper

 

1/2 C. water

1 small onion, thinly sliced

1 small red or green sweet pepper, cut into thin strips

1/4 tsp. black pepper

1/8 tsp. salt

2 tsp. butter or margarine

4 bratwurst buns, split and toasted

3 T. spicy brown mustard

 

In a large nonstick skillet cook bratwurst over medium heat about 5 minutes or until brown, turning frequently. Carefully add the water. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until internal temperature registers 165 degree F on an instant-read meat thermometer. Drain on paper towels. Meanwhile, in a covered medium saucepan cook onion, sweet pepper, black pepper, and salt in hot butter for 3 minutes. Stir onion mixture. Cook, covered, for 3 to 4 minutes more or until onion is golden. Spread cut sides of toasted buns with the mustard. Serve bratwurst in buns topped with onion mixture. Grill Method: Prepare as above, except arrange medium-hot coals around a drip pan in a covered grill. Test for medium heat above the pan. Place bratwurst on grill over the pan. Cover and grill for 20 to 25 minutes or until internal temperature registers 165 degree F on an instant-read meat thermometer, turning bratwurst once halfway through grilling. Cook onion mixture and serve as above.

Watermelon Slice Cookies

Watermelon Slice Cookies

1/3 cup butter (no substitutes)

1/3 cup of shortening

3/4 C. sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 egg

1 tablespoon orange juice or milk

1 tsp vanilla

2 cups of all purpose flour

red food coloring

1 egg white

1 tablespoon of water

Green coarse sugar

Miniature semisweet chocolate chips

 

Stir together flour, baking powder, and salt in a bowl and set aside. Beat butter and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar – beat till fluffy. Beat in egg, orange juice or milk, and vanilla until combined. Add in your food coloring (takes about 8 drops to get the red) Slowly mix in the flour mixture till combined. Divide dough in half. Cover and chill dough for 3 hours or until easy to handle.  Stir together egg white and water. Roll each half of dough on a floured surface until 1/4 inch thick. Cut with a floured 3-inch round cookie cutter. Cut cookies in half. place on an ungreased cookie sheet lined with parchment paper. Press a few chocolate pieces into each. Bake in a 375 degree F oven for 5 to 7 minutes or until bottoms begin to brown; do not allow to brown on top.  Transfer to wire racks and cool. In a small shallow bowl stir together egg white and water; brush the edge of each cookie. Sprinkle sugar on edges. dry

Homemade Thin Mints

Homemade Thin Mints

1/2 cup butter, softened

1/4 cup brown sugar

2 T. white sugar

1 egg

1 tsp. vanilla

2 T. cocoa powder

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 cup flour (plus a little more for rolling)

 

In a large bowl, cream butter and sugar. Add egg and mix until incorporated. Stir in vanilla and cocoa powder. Whisk baking powder, baking soda, salt and flour. Using a wooden spoon, incorporate flour mixture into wet ingredients- mix until blended. Transfer bowl to fridge and chill cookie dough for at least 15 minutes. After chilling, turn out cookie dough onto slightly floured surface and roll out about 1/4 inch thick. Cut out cookies using a small (2-inch) round cookie cutter. Place cookies on parchment paper lined baking sheets and bake at 350 for 10 minutes.

 

Chocolate Coating

 

2 cups Andes Chocolate Chips

1 cup semi-sweet chocolate chips

1/2 T. Crisco

 

In a double boiler, melt chocolates and stir in crisco until smooth and creamy.

 

Once cookies have cooled they’re ready to be dipped. Using tongs or a fork, dip cookies into chocolate until completely coated. Transfer dipped cookies to parchment paper lined baking sheet for chocolate to set. Allow cookies to set for at least a couple of hours before eating.

 

I like my Thin Mints cold, so as soon as the chocolate was set to the freezer they were sent until I was ready to indulge in these wonderful little minty cookies.

 

Spicy Orange Shrimp

Spicy Orange Shrimp

1 tablespoon oil

1 pound shrimp (peeled and deveined)

1 tablespoon garlic (grated)

1 tablespoon ginger (grated)

1 orange (juice and zest)

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 tablespoon chili sauce (or to taste)

1 handful cilantro (chopped)

 

Heat the oil in a pan. Add the shrimp and sauté until cooked, about 2-3 minutes per side and set aside. Add the garlic and ginger and sauté until fragrant, about a minute. Add the orange juice, orange zest, soy sauce, rice wine, honey and chili sauce, deglaze the pan and simmer to reduce to a sauce like consistency.  Remove from heat and mix in the shrimp and cilantro.

Peanut Butter & Jelly Crumb Cake

Peanut Butter & Jelly Crumb Cake

1 3/4 cups all purpose flour

1/2 cup brown sugar

1/2 cup sugar

1/2 tsp ground cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter, room temperature

3/4 cup buttermilk

1 large egg

1 cup crunchy peanut butter, room temp. (not natural)

for jam drizzle:

1 jar of strawberry or raspberry jam/jelly (I used raspberry: seedless)

Confectioners’ sugar for decoration (optional)

Preheat oven to 350F. Lightly grease and flour an 8×8 square baking pan.  In a large bowl mix the flour, brown sugar, sugar, cinnamon, baking powder, baking soda and salt.  Using a mixer (or by hand), beat in the softened butter until mixture resembles wet sand. No large lumps. If using a mixer, do not over beat. Remove between ¾ – 1 cup of the mixture to a medium bowl and set aside. (I did about a cup since I wanted a lot of crumb topping and thin cake; just like a crumb cake).  With the remaining mixture add in the buttermilk and egg, mix well. Then pour into the greased pan, spreading evenly. There is not a lot of batter; it does rise when baking so don’t worry.  Take the remaining flour mixture that was set aside and add the cup of peanut butter to it.  Mix until you have a nice, almost dry crumbly mix.  Then drop or crumble large chunks of this onto the cake. Do not press the crumbs into the batter; just let them sit on top.  Bake for about 30 -35 minutes, until a tester inserted into the center of the cake comes out clean. While cake bakes make the jelly reduction. Take a small jar of strawberry or raspberry jam/jelly,  and let gently melt in saucepan over low heat. Do not boil. To make the reduction slightly thicker add a bit of cornstarch (a TB or so). But you shouldn’t need to do this as after it’s melted it does thicken a bit.  When slightly cooled drizzle cake with the ‘melted jam. Then dust with confectioners’ sugar if desired. Cool on a wire rack before slicing.

Balsamic Turkey with Zucchini

Balsamic Turkey with Zucchini

 

2 Turkey Breast Tenderloins

1 Summer Squash

1Zucchini Squash

1 Roma Tomato

2 T. Balsamic Vinegar

2 T. Olive Oil

1 T. Raw Honey

1/4 tsp. Crushed Red Pepper

2 servings Spinach Fettuccine Pasta

 

In small bowl, mix balsamic vinegar, 1 tbsp of oil, honey and crushed red pepper. Set aside. Heat oil in large skillet. Cut turkey into bite sized pieces. Cook in hot oil over med-high heat until no longer pink inside. Set aside and keep warm. Cut zucchini and squash lengthwise in half and in 1/4″ slices. Sautée in pan used for turkey ~3 min, or until tender. Set aside and keep warm. Cook pasta, drain. In skillet, mix pasta, turkey, zucchini and sauce. Cook until heated throughout. Serve and sprinkle with chopped tomatoes.

Chicken and Prosciutto Roll-Ups

Chicken and Prosciutto Roll-Ups

 

1/4 C. dry white wine

2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed

4 skinless, boneless chicken breast halves

4 thin slices prosciutto, trimmed of fat

2 ounce fontina cheese, thinly sliced

1/2 C. roasted red bell peppers, cut into thin strips

Fresh thyme sprigs (optional)

 

For sauce, in a small bowl combine wine and the thyme. Set aside. Rinse chicken; pat dry with paper towels. Place each chicken half between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet into a rectangle about 1/8-inch thick. Remove plastic wrap.  Place a slice of prosciutto and one-fourth of the cheese on each chicken piece. Arrange on-fourth of the roasted peppers on cheese near the bottom edge of chicken. Fold in the side; roll up jelly-roll style. Secure with wooden picks. (At this point, chicken may be individually wrapped in plastic wrap and chilled up to 4 hours.) Grill chicken on an uncovered grill directly over medium coals for 15 to 17 minutes or until tender and no longer pink, turning to cook evenly and brushing twice with sauce. Remove the wooden picks. Garnish with fresh thyme sprigs, if desired.

Chicken and Prosciutto Pasta

Chicken and Prosciutto Pasta

 

 

2 T. olive oil

4 cloves garlic, minced

1 (8 ounce) package sliced fresh mushrooms

 4 ounces thinly sliced prosciutto, chopped

3 C. heavy whipping cream

3 C. chopped cooked chicken (leftover from Savory Baked Chicken)

1/4 C. shredded Romano cheese

3/4 tsp. salt

1/2 tsp. crushed dried rosemary

1/2 tsp. dried oregano leaves

1/2 tsp. dried thyme leaves

8 ounces Florentine fettucini, cooked and kept warm

Chopped tomato and grated Romano cheese (optional)

 

Directions: In a large skillet, heat olive oil over medium heat. Add garlic and mushrooms, and cook 5 minutes, stirring occasionally. Add prosciutto, and cook 5 minutes, stirring occasionally, until crispy. Stir in cream, reduce heat, and simmer 12 minutes, or until thickened. Stir in chicken, cheese, salt, rosemary, oregano, and thyme, and cook 5 to 10 minutes, or until thoroughly heated. Serve over cooked pasta. Garnish with chopped tomato and Romano cheese, if desired.

Pan-Roasted Chicken with Prosciutto, Rosemary, and Lemon

Pan-Roasted Chicken with Prosciutto, Rosemary, and Lemon

Extra-virgin olive oil

4 ounces thinly sliced prosciutto, cut into ribbons

Leaves from 2 small sprigs fresh rosemary

1 whole chicken, quartered (about 3 pounds)

Salt and freshly ground black pepper

3/4 C. chicken stock

1/2 lemon, juiced

Preheat the oven to 350 degrees F.  Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes. Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 T. of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.