Celebration Cranberry Cake

Celebration Cranberry Cake

 

3 T. butter, softened

1 C. sugar

1 C. evaporated milk

2 C. all-purpose flour

3 tsp. baking powder

1 tsp. salt

2 C. fresh or frozen cranberries, halved

BUTTER CREAM SAUCE:

1/2 C. butter, cubed

1 C. sugar

1 C. heavy whipping cream

1 tsp. vanilla extract

 

In a large mixing bowl, cream butter and sugar until light and fluffy; beat in milk. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in cranberries. Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For sauce, melt butter in a saucepan. Stir in the sugar and cream; bring to a boil, stirring often. Boil for 8-10 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm with cake. Yield: 9 servings.

Extra Cheesy Crescent Mozzarella Wedges

Extra Cheesy Crescent Mozzarella Wedges

1 (8 ounce) package Pillsbury Crescent Recipe Creations

1 tablespoon butter, melted

1/4-1/2 teaspoon garlic powder

1 T. Italian Seasoning

2 cups shredded mozzarella cheese

Place dough out on a lightly sprayed cookie sheet.

 

Press dough onto the bottom and up the sides of the pan. Brush with butter; sprinkle with garlic powder, Italian Seasoning and cheese. Bake at 375 degree oven for 15-17 minutes or until crust is golden brown and cheese is lightly browned. Cut into wedges and serve warm.

Pumpkin Pie Squares

Pumpkin Pie Squares

 

1 can (29 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

1-1/2 C. sugar

4 eggs

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1 package (18-1/2 ounces) butter recipe golden cake mix

1 C. butter, melted

1 C. chopped pecans

Whipped topping, optional

 

In a large mixing bowl, combine the first seven ingredients; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with cake mix, then drizzle butter over top. Sprinkle with pecans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 hour on a wire rack. Refrigerate for 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into squares and garnish each serving with whipped topping. Yield: 12-16.

Eggnog Pumpkin Pie

Eggnog Pumpkin Pie

1 (15 ounce) can solid pack pumpkin

1 1/4 C. eggnog

2/3 C. sugar

3 eggs

1 1/2 tsp. pumpkin pie spice

1/4 tsp. salt

1 (9 inch) unbaked pastry shells

 

In a large bowl combine the pumpkin, eggnog, sugar, eggs, spices and salt. Mix well. Pour into unbaked pie shell. Bake at 375 degrees for 60 minutes or until a knife inserted in the middle comes out clean—mine took about 70 minutes. Cool on wire rack. Refrigerate until serving.

Cake Pops (Bakerella)

Cake Pops (Bakerella)

1 box cake mix (cook as directed on box for 13 X 9 cake)

1 can frosting (16 oz.)

1 package chocolate bark (regular or white chocolate) or candy melts

Lollipop sticks

Styrofoam Block

 

Candy Writers (Candy writers are colored chocolate (candy coating) in a tube that can be melted and then used to paint molds or add details to candies and baked goods)

Edible Ink Pen

Jimmies, Sprinkles, sugar pearls, confetti sprinkles, Small candies, etc

 

After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)  You may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.  Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) Chill for several hours. (You can speed this up by putting in the freezer.) Melt chocolate in microwave per directions on package.  Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.) Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too. Place in a styrofoam block to dry.

 

Gravy-Soaked Turkey over Sausage Stuffing and Peas with Sweetened Cranberries

Gravy-Soaked Turkey over Sausage Stuffing and Peas with Sweetened Cranberries

 

2 T. extra virgin olive oil (EVOO), divided

3/4 pound bulk sweet Italian sausage or maple breakfast sausage, removed from casing

4 ribs celery and leafy tops, chopped

1 medium to large onion, chopped

1 bay leaf, fresh or dried

5-6 sprigs of leaves sage, chopped (a couple of T.)

5-6 sprigs of fresh thyme, leaves stripped and chopped (a couple of T.)

Salt and black pepper

4 slices white or whole wheat toasting bread

5 T. butter, divided

1 quart chicken or turkey stock, divided

2 T. flour

1/2 C. flat leaf parsley leaves (a couple of handfuls), chopped

1 1/2 pounds thickly sliced roasted turkey breast from a good quality deli counter

1/2 C. sweetened dried cranberries

2 boxes frozen peas (10 ounces each)

 

For the stuffing, pre-heat a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 T.. Add the sausage and break it up using the back of a wooden spoon. Cook until well browned, 5 minutes. Add the celery, onion, bay leaf, sage, thyme and some salt and pepper and continue to cook until the veggies are soft, 7-8 minutes. Toast the sliced bread, then spread with 2 T. softened butter and chop the toast into small cubes. Add the chopped, buttered toast to the sausage and veggies. Toss to combine and moisten with a C. or so of the stock. Cover skillet and keep warm until ready to serve. Remove the bay leaf just before serving. In another large skillet, add 2 T. of butter and 1 T. of EVOO. Once butter has melted, add the flour and cook, stirring frequently, for 1 minute. Whisk in 2 C. of stock, then season with some salt and pepper and cook until thickened. Add the parsley and turkey and simmer until the turkey is heated through, 1-2 minutes. For the peas, place a C. of the stock in a medium size saucepot or skillet and add the sweetened dried cranberries. Turn the heat up to medium-high and bring up to a simmer. Once simmering, cook for 2-3 minutes, then add the frozen peas and season with some salt and pepper. Cook until heated through. Add 1 T. of butter and stir to melt. Cover and keep warm until ready to serve. Serve a mound of stuffing topped with gravy soaked turkey, cran-peas along side.

Shrimp Wonton Soup

Shrimp Wonton Soup

8 oz. peeled and deveined medium size shrimp

1/8 teaspoon sesame oil

1/2 teaspoon chicken bouillon powder

1/8 teaspoon fish sauce

1 small pinch of salt

3 dashes white pepper powder

1 oz yellow chives (chopped finely)

1/2 teaspoon corn starch

15 wonton wrappers

3 cups stock

Salt to taste

White pepper powder to taste

Sesame oil to taste

 

1 1/2 pound leg quarters (chicken thighs and legs)

1 1/2 pound lean pork

1 1/2 pound ham

10 cups water

 

Prepare the stock first by boiling all the ingredients in a deep stockpot. Bring it to boil and skim off the scum that surfaces until the stock is clear. Simmer on low heat for a couple of hours. Pour the stock through a sieve and set aside. Save the extra in a container and keep it in the fridge for future use. Put the shrimp in a small bowl and rinse them under cold running water for about 5-10 minutes. (This step makes the shrimp crunchy.) Drain the water and pat the shrimp dry with paper towels and then cut each shrimp into 3-4 pieces. Add half of the chopped yellow chives into the shrimp and marinate with the seasonings for 1 hour. Blend the shrimp well with the seasoning. Place a wonton wrapper on your palm and put about 1 teaspoon (about 3-4 pieces) of the shrimp filling in the center of the wonton wrapper. Gather the corners of the wrapper with the other hand and give it a twist in the middle to “close” the wonton. Repeat until the filling is used up.  Add 3 cups of stock into a medium saucepan and bring it to boil. Add the remaining chopped yellow chives into the stock, add salt, white pepper powder, and sesame oil to taste and set aside. Heat up another big saucepan with water. As soon as it boils, drop the wontons into the water. Stirring gently so the wontons don’t stick together. Continue to boil until the wontons are cooked and float to the surface. Transfer the wontons out with a hand strainer and divide them into 3 equal servings. Pour a ladleful of stock over each serving and serve immediately.

Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy

Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy

 

1 T. extra virgin olive oil (EVOO)

2 T. butter, cut into small pieces

2 ribs celery from the heart, with greens, chopped

1 medium onion, chopped

1 bay leaf, fresh or dried

Salt and pepper

2 cranberry orange muffins, from the baked goods section at the grocery store

2 T. chopped fresh thyme leaves (a few sprigs), stems removed

1 C. chicken stock

2 T. extra virgin olive oil (EVOO)

1 1/3 pounds turkey breast cutlets (the average weight of one package)

Salt and pepper

1 tsp. poultry seasoning

2 T. butter, cut in small pieces

2 T. all-purpose flour

2 C. chicken stock

Flat leaf parsley, chopped, for garnish (optional)

 

To make the stuffing, heat EVOO and butter in a medium skillet over medium heat. When the butter melts, add the celery, onion and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing five minutes, stirring occasionally, then remove from heat and let stand in the warm pan. To make the turkey and gravy, pre-heat a large skillet over medium-high heat and add the EVOO. Season turkey cutlets with salt, pepper and poultry seasoning. Sauté five minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then add flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2-3 minutes to desired gravy consistency. Season with salt and pepper, to your taste. To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sautéed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.

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.