Pollo con Queso Tortas

Pollo con Queso Tortas

2 poblano peppers
1 T. vegetable oil
2 boneless, skinless chicken breast halves, halved horizontally (or try Chorizo)
Coarse salt and freshly ground pepper
1/2 white onion, sliced
2 cloves garlic, minced
1 tsp. ground cumin
4 ounces white cheddar cheese, shredded (about 1 C.)
4 ounces Monterey Jack cheese, shredded (about 1 C.)
4 crusty white sandwich rolls, such as Kaiser rolls, split and top half hollowed out
Carrot, Jicama, and Red Cabbage Slaw
Mexican crema, for serving
Plantain Chips, for serving

Preheat broiler. Roast peppers directly over a low gas flame or under the broiler, turning frequently with tongs, until blackened on all sides. Place in a bowl; cover tightly with plastic wrap. Let cool. Peel off charred skins; discard seeds and stems. Thinly slice crosswise and set aside. Heat oil in a large cast-iron skillet over medium-high heat. Season chicken with salt and pepper and cook, turning once, until browned, about 2 minutes per side. Remove chicken from skillet and transfer to a rimmed baking sheet. Add sliced poblanos, onion, garlic, and cumin to skillet; season with a pinch of salt. Cook, stirring, until onion is soft and translucent. Top chicken with poblano mixture and sprinkle with cheeses. Place under broiler; broil until cheese is melted and bubbly, about 2 minutes. To assemble, place chicken on bottom halves of rolls; top with crema and slaw. Sandwich with top halves of rolls; serve.

Pie Crust

Pie Crust

Pie Crust

1/3 – 1/2 C. Shortening
1 C. Flour
Dash of Vinegar

1 C. Flour will make a single pie shell. Use 2 C. flour for two crust pie.
Pie Crust (Double-Crust Pie)

2 C. All-Purpose Flour
½ tsp. Salt
2/3 C. Shortening or Lard
6-7 tsp. Cold Cold Cold Water

In a mixing bowl, stir together flour and salt. Cut in shortening with a pastry blender until the pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture; toss it gently with a fork. If you over-toss/mix, the dough will be tough. It should be moist enough to hold together, but not wet. Push that to the side of the bowl. Repeat until all the dough is done. Divide dough in half. Form each half into a ball.

On a lightly floured surface, flatten one ball of dough with your hands. Roll dough with rolling pin from center to edge, forming a circle about 12 inches in diameter. The dough will not usually be uniform in color. It normally has small white striations from the shortening. It is good to keep the rolling pin VERY cold. Transfer the dough by rolling it carefully around the pin, then un-rolling it into your 9” pie pan. Do not stretch. Trim around edge if necessary.

Cheddar Chive Muffins with Egg

Cheddar Chive Muffins with Egg

2 C. all-purpose baking mix
1/4 C. milk
3/4 C. graded sharp cheddar cheese
1/4 stick butter
1/4 C. chives, chopped
4 soft-boiled eggs, refrigerated

Preheat oven to 375 degrees F. Put cold eggs in a large pot, and cover with cold water one inch above the eggs. Turn stovetop on high heat, and bring to a full rolling boil. Turn heat off and let eggs sit in hot water for 5 minutes. Remove eggs from water with a slotted spoon, and submerge in ice water bath for at least 30 minutes before peeling shells. Combine baking mix, milk, butter, cheese and chives until smooth. Place heaping tsp. batter into each mold of an oversized muffin pan. Nestle soft-boiled egg into the center of each muffin mold. Cover egg completely with additional batter. Bake for 20 minutes or until tops of muffins are golden.

Ramp Chimichurri Sauce & Ramp Chimichurri Crostinis

Ramp Chimichurri Sauce & Ramp Chimichurri Crostinis

Ramp Chimichurri Sauce

1 T. fresh oregano leaves
2 tsp. fresh thyme leaves
1/4 C. fresh parsley leaves
10 ramps, trimmed and cut into 1 inch pieces, leaves included
1 T. white wine vinegar
1/2 C. extra virgin olive oil, or more as desired
Coarse or kosher salt and freshly ground pepper to taste (be liberal)
Pinch red pepper flakes

Put everything into a food processor and blender and whir the hell out of it. If you want a thinner sauce, add more olive oil, or you could add a little water.
Ramp Chimichurri Crostinis

Goat Cheese or Fresh Ricotta
Baguette
Ramp Chimichurri Sauce
Cilantro, for garnish, optional

Slice baguette into slices for bruschetta or crostini. Toast or Grill if desired; you can add olive oil if desired. Spread with cheese, drizzle with Ramp Chimichurri Sauce, sprinkle with cilantro, if desired, and serve.

Raised Doughnuts

Raised Doughnuts

3 1/4 C. Flour
1/2 tsp. Nutmeg
1 tsp. Salt
3/4 C. Sugar
1 pkg. Yeast, softened in 1/4 C. warm water
1 C. Scalded Milk
2 T. melted Shortening
1 Egg, beaten

Sift together dry ingredients. Beat together wet ingredients; add to dry ingredients and mix well. Let dough rise to double bulk. Roll to 1/2″ thickness, cut with doughnut cutter, and let rise again 45 minutes to an hour. Deep fry until lightly browned.

Pork in Orange and Lemon Sauce (chancho adobado) with Sweet Potatoes

Pork in Orange and Lemon Sauce (chancho adobado) with Sweet Potatoes

1 C. vinegar
2 lbs. boneless pork cubes
1 tsp. annato (achiote) seeds, ground in blender or processor
2 tsp. oil
2 C. water
1 C. orange juice
2 tsp. ground cumin
1⁄2 C. lemon juice
2 cloves of garlic, chopped fine
4 sweet potatoes, boiled, peeled and sliced 1⁄4 inch thick
1 tsp. salt
1⁄4 tsp. black pepper

In a large bowl, combine vinegar, annato (if using), cumin, garlic, salt and pepper; mix well. Drop in pork cubes and turn over to coat with mixture. Cover bowl, refrigerate for an hour or more. Remove pork from marinade (the vinegar mixture) and set on paper towels to dry. Save marinade. In a heavy skillet, heat oil. Fry pork cubes until they are brown. Pour off fat. Add reserved marinade and the water to the pan. Turn the heat to low, cover pan and let simmer about 45 minutes or until pork is tender. Stir in orange and lemon juices; heat. Arrange hot sweet potato slices on a platter (if potatoes are cold, heat them in a microwave oven or in the meat sauce). Pour pork and sauce over potatoes (or rice).

Spicy Tomato Jam

Spicy Tomato Jam

10 lb. tomatoes, cored and finely chopped
5 C. sugar
1 C. fresh squeezed lime juice
1 T. ground ginger
2 tsp. cinnamon
1 tsp. cloves
2 T. sea salt
2 T. red pepper flakes

Combine all, bring to a boil. Simmer and let reduce by at least half, stirring regularly to prevent the pot from scalding. Puree the mixture a little with an immersion blender; you still want it to be a bit chunky. Continue simmering until it reduces by half again and becomes a sticky jammy mess. When jam has cooked down sufficiently, remove pot from heat and ladle into hot, sterile half-pint jars leaving 1/4 inch headspace. Wipe rims, apply lids and bands and process in a boiling water bath for 25 minutes.

Pumpkin Pie Cake

Pumpkin Pie Cake

1 lg. can Pumpkin Pie Filling (1 lb. 13oz)
1 C. Sugar
3 slightly beaten Eggs
1 13oz. can Evaporated Milk
3 tsp. Pumpkin Pie Spice
½ tsp. Cloves
1 ½ tsp. Cinnamon
1 tsp. Ginger
Yellow Cake Mix
1 ½ sticks Butter
¾ – 1 C. chopped Pecans or Walnuts

Mix Pie filling, sugar, eggs, evaporated milk, and spices and pour into greased 9 x 13” pan. Sprinkle dry cake mix evenly over pumpkin mixture. Melt butter and drizzle over top of cake mix. Top with nuts and bake at 350 for 50 minutes. Serve warm or cooled with whipped cream.

Homemade Canned Peaches in a Light Vanilla Bean Syrup

Homemade Canned Peaches in a Light Vanilla Bean Syrup

4 lb. (1.8 kg) peaches
1 T. lemon juice
2 C. (400 grams) sugar
1 quart (950 ml) water
1 vanilla bean, sliced lengthwise (optional)

With a paring knife, slice a shallow “x” into the bottom of each peach. Fill a large bowl with cold water and ice. Bring a large pot of water to a boil. Drop a few peaches into the boiling water for 30 seconds. Use a slotted spoon to remove the peaches from the water and immediately place them in the ice water. Repeat with the remaining peaches. Fill another large bowl with water and add the lemon juice. Starting with the corners of the “x” on the bottom of the peaches, use your fingers to peel the skin off. Place the peeled peaches in the lemon water to prevent them from browning. Slice the peaches and discard the pits. If desired, scrape the red flesh from the cavities (as it browns over time). Return the peaches to the lemon water while you prepare the syrup. In a large saucepan, combine the quart of water and 2 C. sugar over medium heat and stir to dissolve the sugar. Add the vanilla bean, if using. Add the sliced peaches and bring to a boil. Place the sliced peaches in sterilized jars, packing them fairly tightly. Pour the hot syrup over the peaches into the jars, leaving ½ inch headspace. Discard vanilla bean. Cover with lids and process for 20 minutes. Let cool completely. Then store in a cool dry place and consume within a year.

Pearl King’s Zucchini Chocolate Cake

Pearl King’s Zucchini Chocolate Cake

1/2 C. Margarine
1/2 C. Vegetable Oil
1 1/2 C. Sugar
2 Eggs
1 tsp. Vanilla
1/2 C. Sour Milk*
2 1/2 C. Flour
3 T. Cocoa
1/2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Cinnamon
1/2 tsp. Cloves
2 C. finely diced Zucchini (not grated)
1/4 C. Chocolate Chips

Cream margarine, oil and sugar; add eggs, vanilla and sour milk. Mix together all dry ingredients and add to creamed mixture. Beat well with mixer. Stir in diced zucchini. Spoon batter into greased and floured 13 x 9 pan. Sprinkle top with chocolate chips. Bake at 325 for 40 to 45 minutes.

*Sour Milk: 1 tsp. lemon juice or vinegar + 1/2 C. Milk. Let stand 5 minutes.

Italian Plum Jam with Star Anise

Italian Plum Jam with Star Anise

2 1/2 C. chopped Italian plums
2/3 C. granulated sugar
3 star anise blossoms

Combine chopped plums, sugar and star anise blossoms. Let sit for at least an hour, or until the fruit has gotten quite syrup-y. Put fruit in a medium-sized pan and place over high heat. Bring to a boil and cook for 10 to 15 minutes, until the jam thickens and passes the plate test. Because this jam has such a small yield, you can skip the canning step and just pour it into the jars and pop it into the fridge. Or, you can pull out your small batch canning set-up and put up either one pint or two half pints (all the better to share with your friends!).

Mexican Beer Steamed Clams

Mexican Beer Steamed Clams

1 cup fresh cilantro
2 fresh jalapeno’s thinly sliced
1 lime zested and sliced
3 tablespoons olive oil
1 large yellow onion, small diced
2 cobs corn kernels, cut from the cob
2 pounds fresh clams
1 12 ounce gluten free beer

In a large bowl, place the cilantro, jalapeno’s and lime slices. In a large sauté pan, heat the olive oil over medium heat. Add the onions and sweat until soft and translucent, about 5 minutes. Add the corn, sprinkle with kosher salt and sauté until tender, about 3 minutes more. Add the beer and cook until simmering, 3 minutes more. Add the clams and cover the pan.

Reeses Peanut Butter Chip Chocolate Cookies

Reeses Peanut Butter Chip Chocolate Cookies

1 C. Butter
1 ½ C. Sugar
2 Eggs
2 tsp. Vanilla
2 C. Flour
2/3 C. Cocoa
¾ tsp. Baking Soda
½ tsp. Salt
2 C. Peanut Butter Chips

Cream butter, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, soda and salt; add to creamed mixture. Stir in chips and chill until firm enough to handle. Shape small amounts of dough into 1-inch balls. Place on ungreased cookies sheet and flatten slightly with fork. Bake at 350 for 8-10 minutes. Cool one minute before lifting from removing cookies to wire rack.

Oil-Preserved Asparagus

Oil-Preserved Asparagus

2 pounds asparagus spears
l C. white wine vinegar
1 C. water
1 tsp. fine sea salt
1/2 tsp. whole black peppercorns
1 bay leaf
2 C. (220 g) extra-virgin olive oil
1/4 tsp. crushed red chile pepper

3 sterilized 12-oz. jars and their lids

Trim the asparagus spears from the bottom so they will fit upright in the jars with 1 inch headspace—enough to cover them with oil. Depending on the length of the spears, reserve the bottom halves for another use, or, if you like, preserve them along with the tops. Combine the vinegar, water, salt, peppercorns, and bay leaf in a pot large enough to hold the trimmed asparagus. Bring to a boil over medium-high heat and then add the asparagus. Almost immediately they will turn from green to yellow-green and some of the tips will turn reddish. Cook until barely tender, about 2 minutes. Place a clean kitchen towel near the stove. Using tongs, remove the asparagus from the pot and line them up on the towel to dry. Once dry, pack the spears, tip side up, in the jars, taking care to pack them in tightly. You should be able to fill two or three jars, depending on whether you use some of the bottom halves of the spears along with the tips. In a large skillet, heat the olive oil with the crushed red pepper until warmed through. Carefully fill the jars with the oil, taking care to cover the asparagus completely. Screw the lids on tightly and let the jars sit at room temperature for 24 to 48 hours. Check to make sure the asparagus remain completely covered; if not, add additional oil. Let the asparagus cure in the refrigerator for at least 1 week before eating, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining asparagus submerged.

Oven-roasted Clams with Chanterelles, Bacon, and Tomatoes

Oven-roasted Clams with Chanterelles, Bacon, and Tomatoes

1/2 C. diced bacon (about 3 slices; 3 oz. total)
1 T. olive oil
6 oz. fresh chanterelle or common mushrooms, rinsed, tough stem ends trimmed, and cut into 3/4-inch chunks (see notes)
2 cloves garlic, peeled and thinly sliced
6 T. unsalted butter or margarine
3 T. dry white wine
1 C. cherry tomatoes, rinsed, stemmed, and cut in half, or 3 firm-ripe Roma tomatoes (about 10 oz. total), rinsed, cored, seeded, and diced
1/2 C. pitted calamata or oil-cured black olives (see notes)
4 sprigs (about 4 in. long) fresh thyme, rinsed
2 lb. clams in shells, suitable for steaming, well scrubbed under cool running water
1 lemon (about 4 oz.), rinsed and cut lengthwise into 6 wedges

In a 10- to 12-inch ovenproof frying pan (with at least 2 1/2-in. sides) over medium-high heat, stir bacon often until browned and crisp, 3 to 5 minutes. Add olive oil, mushrooms, and garlic and stir often until mushrooms are slightly limp, 2 to 3 minutes. Add butter, wine, tomatoes, olives, and thyme sprigs; stir often over high heat until butter is melted and liquid is boiling. Add clams and squeeze 2 lemon wedges over clams, discarding seeds and peels. Cover pan. Transfer pan to a 500° regular or convection oven and bake until clams pop open, 12 to 15 minutes. Ladle clam mixture and juices equally into four wide, shallow bowls; discard any clams that didn’t open. Garnish each serving with a lemon wedge.

Sour Cream Raisin Pie

Sour Cream Raisin Pie

2 Eggs, beaten
3/4 C. Sugar
1 C. Sour Cream
1 tsp. Cinnamon
1/4 tsp. cloves
1/4 tsp. Nutmeg
1 1/2 C. Raisins

Beat together the eggs, sugar and sour cream. Add cinnamon, cloves, and nutmeg. Stir in raisins. Pour into unbaked pie shell and bake at 350 degrees for 45 minutes or until knife comes out clean.

Patatas Bravas (Spanish Spicy Potatoes Tapas)

Patatas Bravas (Spanish Spicy Potatoes Tapas)

For the sauce
3 tsp. olive oil
1 small onion, chopped
2 garlic clove, chopped
8oz. can chopped tomato
1 tsp. tomato puree
2 tsp. sweet paprika (pimenton)
good pinch chilli powder
pinch sugar
chopped fresh parsley, to garnish

2 lb. potato
2 tsp. olive oil

Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours. To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.

Chard and Ricotta Torta

Chard and Ricotta Torta

1 lb. frozen bread dough thawed (see notes)
3 lb. red or green chard (about 3 bunches)
1 T. olive oil
1 T. minced garlic
2 large eggs
3/4 C. part-skim ricotta cheese
6 T. whipping cream
1/4 C. chopped pitted calamata olives
2 tsp. grated lemon peel
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/8 tsp. pepper

Cut off a third of the bread dough. With lightly floured hands, flatten both portions into disks. Cover with plastic wrap and let stand while preparing filling, about 30 minutes. Rinse chard and tear leaves form center ribs; discard center ribs and stems or save for another use. Pour oil into a 12-inch frying pan or a 14-inch wok over medium-high heat; when hot, add garlic and stir until fragrant, about 1 minute, Add chard and stir frequently until evenly wilted, 12 to 15minutes. Transfer mixture to a strainer and let drain until cool enough to handle. Squeeze chard to remove all liquid, then coarsely chop. In a bowl, mix chard, 1 egg, ricotta, 1/4 C. cream, olives, lemon peel, nutmeg, salt, and pepper. With a lightly floured rolling pin, on a lightly floured surface, roll the larger portion of dough into a 12-inch round about 1/4 inch thick. Brush off excess flour. Fit into a 10-inch cheesecake pan with removable rime and fold excess dough down so that edges come about halfway up sides of pan; press dough gently against sides of pan. Add chard mixture and spread level. Roll remaining dough into a 10-inch round. Center over filling and pinch with the sides to seal. In a small bowl, beat remaining egg with remaining 2 T. cream to blend. Brush top crust with egg mixture; discard remainder. Bake in a 375º regular or convection oven until top is richly browned, 35 to 40 minutes. Let cool about 10 minutes, then run a small sharp knife between tart and pan rim to loosen; remove rim. Use a serrated knife to slice into wedges. Serve warm or cool.

Yield: 6 to 8 servings
Calories: 314
Fat: 13g
Fiber: 3.8g

Sour Cream Coleslaw

Sour Cream Coleslaw

1/2 C. thick Sour Cream
1 tsp. Salt
Dash Pepper
1 tsp. Celery Seeds
2 T. Lemon Juice or Vinegar
1 tsp. Sugar
1 tsp. prepared Mustard
1 tsp. minced Onion
4 C. shredded Cabbage

Combine all ingredients except cabbage in bowl and beat until well mixed. Add cabbage and toss to coat. Serve Chilled.

Moorish Kabob (Spanish Pork Belly Kabob Tapas)

Moorish Kabob (Spanish Pork Belly Kabob Tapas)

1-1-1/2 lbs. (about 3/4 kilo) fresh pork belly, cut into slim slices
6-10 cloves garlic, chopped
1 healthy tsp. ground cumin
1 heaped tsp. sweet or hot Spanish pimenton
1/2 tsp. dry thyme or 1 tsp. fresh thyme leaves
1 tsp. salt
1/2 tsp. black pepper
a couple of good jiggers of olive oil to coat
(optional) a splash or more of Spanish sherry vinegar

Note: you’ll also need about 10 pre-soaked bamboo skewers.

Heat a griddle pan or grill to medium high, not screaming hot as pork belly will burn. Brush off most of the garlic from the meat and load skewers so they’re tightly packed. Cook, turning every couple of minutes, until skewers are brown and crispy on all sides, 8-10 minutes total per skewer. Allow meat to rest for up to five minutes, as it will set and be easier to get off the skewers. Serve with patatas bravas or other typical tapas.  Try Mojo Picon for dipping.

Quince Jelly

Quince Jelly

7 quinces
12 C. water

5 C. quince juice
3 3/4 C. sugar
5 tsp. lemon juice

To make the quince juice, core the quince and chop it into rough cubes. Combine quince pieces and water in a large pot and boil until the fruit and liquid turn a rosy color. This can take several hours, so do it when you have the time to wander in and out of the kitchen, keeping an eye on the pot. When it’s done, strain the juice from the pulp (don’t throw the pulp away!). At this point, you can either make the jelly or put the juice in the fridge for a day or two, until you have the time to cook it down. To make the jelly, combine the quince juice, sugar and lemon juice in a large pot (use something far larger than you think is necessary, this jelly bubbles a great deal). Bring to a boil and let it cook until it reaches 220 degrees. When it has reached the appropriate temperature, remove the pot from the heat. Fill jars, wipe rims, apply lids and screw on bands. Process in a boiling water canner for 10 minutes. Let cool undisturbed for at least 12 hours. In the morning, check both the seals and the quality of the set. Because quince has so much innate pectin, it should be quite firm. Eat with cheese or smeared on a slice of cold turkey.

Laurie’s Pina Colada Cake

Laurie’s Pina Colada Cake

1 package yellow cake mix
1 package instant vanilla pudding and pie filling mix
1 can Coco Lopez Cream of Coconut
1/2 C. plus 2 tablespoon rum
1/3 C. vegetable oil
4 eggs
1 can crushed pineapple, well drained
whipped cream, pineapple slices, maraschino cherries, toasted coconut for garnish

Preheat oven to 350°. In a large mixing bowl, combine cake mix, pudding mix 1/2 C. cream of coconut, 1/2 C. rum, oil, and eggs. Beat on medium speed 2 minutes. Stir in drained crushed pineapple. Pour into a well greased and floured 10-inch tube pan. Bake for 50-55 minutes. Cool slightly; remove from pan. With a table knife or skewer poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum; pour over cake. Chill thoroughly then garnish. Store in refrigerator.

Sherry-Vinegar Chicken

Sherry-Vinegar Chicken

8 oz. boneless, skinless chicken breast
1 tsp. grain mustard
4 tsp. Sherry vinegar
1 jalapeno, sliced in half and deseeded
1 clove garlic, smashed
1 tsp. extra-virgin olive oil
3 sprigs of fresh thyme

1 C. button mushrooms, cleaned (or any mushroom variety of your choice)
2 C. cleaned spinach leaves
1 C. celery, peeled and diced
1 small head broccoli cut down florets to bite size pieces
1 tsp. grain mustard
2 tsp. Sherry vinegar
1 clove garlic, smashed
1 tsp. extra-virgin olive oil
Salt to taste

Combine mustard, vinegar, jalapeno, garlic and olive oil in a bowl. Mix and pour over chicken breast and marinate in refrigerator for 4-6 hours or overnight. Place chicken in broiler at 375 degrees for 10 minutes until cooked through. Let rest. Heat large pan, over medium heat. Place smashed garlic clove in pan and sizzle to infuse within oil. Add broccoli and mushrooms and cook 2-3 minutes until tender. Add celery and spinach. Season with salt, mustard and vinegar. The vinegar, mustard and juice from vegetable will create a sauce. Toss for one minute. Spoon all vegetable onto plate, leaving juice in the pan. Slice chicken over vegetables. Add leftover juice from chicken to pan and reduce for 1-2 minutes on the stove. Pour sauce around vegetables on plate.

Chocolate Soufflés

Chocolate Soufflés

1 C. chopped bittersweet or semisweet chocolate (6 oz.)
2 T. milk or whipping cream
4 large eggs, separated
6 T. granulated sugar
1 tsp. vanilla
Powdered sugar
Sweetened whipped cream

Lightly butter four ramekins (2/3-C. size, deep or shallow). Set ramekins in a shallow, 10- by 15-inch baking pan. Combine chocolate and milk in a microwave-safe bowl; heat at full power (100%) in a microwave oven at 30-second intervals, stirring after each, until chocolate is melted and smooth, 30 seconds to 1 minute total. Let stand. In a large bowl, with a mixer at high speed, whip egg whites until they form a dense foam, 1 to 2 minutes. Sprinkle in C. of the sugar and beat until whites hold short, distinct peaks, 1 to 4 minutes. Scrape into another bowl. In mixer bowl, whip egg yolks at high speed until they begin to thicken, 1 to 2 minutes. Add remaining 2 T. sugar and continue beating until yolks are very thick, 3 to 5 minutes. Beat in vanilla. Add melted chocolate and beat until well blended. Add about a third of the egg whites to egg yolk and chocolate mixture, and beat slowly to mix well. Fold in remaining whites until fairly well incorporated. Scoop soufflé mixture equally into ramekins; mixture can mound above rims, but make sure it’s not dripping over edges. Bake in a 375° oven until soufflés are puffy and dry on the surface, about 8 minutes for very soft centers, 10 minutes for creamy centers, and 12 minutes for firm centers. Transfer ramekins to plates and rub powdered sugar through a fine sieve onto soufflés. Offer whipped cream to top soufflés.

Doris’ Strawberry Salad

Doris’ Strawberry Salad

2 C. Crushed unsalted Pretzels
3 T. Sugar
3/4 C. melted Butter
1 8oz. Cream Cheese, softened
1 C. Powdered Sugar
8oz. thawed Cool Whip “La Creme”
2 C. Miniature Marshmallows
2 C. Water
2 3oz. packages Strawberry Jello
2 12oz. packages frozen Strawberries, partially thawed

Mix pretzels, sugar and melted butter. Press into bottom of a 9 x 12″ pan and bake 15 minutes at 350 degrees until lightly toasted. Remove from oven and allow to cool completely on a wire rack. Beat cream cheese and powdered sugar. Fold in whipped topping and marshmallows. Spread over cold crust. Boil water in saucepan, add jello and dissolve completely. Add strawberries. Pour strawberry mixture over cream cheese crust. Refrigerate until well set; cut into squares to serve. Variation: Use vanilla wafers instead of pretzels, 3 baskets fresh raspberries instead of strawberries.

Kiss Me Now Chicken

Kiss Me Now Chicken

2 heads fresh garlic
1 C. water
1 fryer chicken (about 3 to 4 pounds)
1/4 tsp. EACH black pepper and dill weed
1/4 tsp. salad oil
1/4 pound fresh mushrooms, rinsed and trimmed (sliced if large)
6 (1 inch) pieces celery
2 tsp. flour
1 tsp. cooking sherry
1 C. half and half

Separate garlic cloves and discard loose skin, but do not peel. Boil garlic in water in a small saucepan for 30 minutes. Meanwhile, entering from the neck and rear sections of the chicken, break the membranes that attach the skin to the body with your index finger. Remove all fat from the chicken. Strain water from the garlic into a small bowl and reserve. Scatter garlic on a plate to cool. Press each clove from the pointed end in a small bowl. Discard the skins. Preheat oven to 350 degrees F. Add pepper and dill to garlic paste in a bowl and blend well. Spoon half the mixture under the skin of the chicken, patting gently to distribute evenly. Spread the remaining spread inside the chicken. Place chicken in a lightly oiled shallow baking dish and fill bird cavity with mushrooms. Arrange celery around chicken. Bake at 350 degree F for 1 1/2 hours, basting every 15 minutes with reserved liquid. Remove chicken to a serving dish. Remove mushrooms and chop. Discard celery. Scrape drippings from the baking dish into a small pan. Stir flour into the pan drippings. Add mushrooms, sherry, and half and half. Bring to a boil, stirrings constantly. Turn off heat and stir until well thickened. Quarter the chicken and serve with sauce.

Pickled Asparagus with Garlic and Hot Pepper

Pickled Asparagus with Garlic and Hot Pepper

8 pounds asparagus
6 cloves garlic
3 dried hot chiles, rinsed and halved (or 1/4 tsp. red pepper flakes per jar)
1 1/2 tsp. whole black peppercorns (1/4 tsp. times 6)
1 1/2 tsp. whole coriander seed (1/4 tsp. times 6)
4 1/2 C. water
2 1/4 C. white vinegar (5%)
2 1/4 C. cider vinegar (5%)
1/2 C. pickling salt

Prep the vegetables: Rinse the asparagus, garlic, and hot chiles. Peel the garlic, and cut the chiles in half. Trim the hard ends from the asparagus and throw away. Cut the asparagus into 4 inch pieces, measured from the tips, so it fits in the jars with a 1/2 inch of headroom. Prep the jars: Sterilize the pint jars in a pot full of boiling water (or run them through the dishwasher). Into each jar, put 1 clove of garlic, half a chile, 1/4 tsp. peppercorns, and 1/4 tsp. coriander. Tightly pack the each jar with asparagus, tips pointing up. In a large saucepan, bring the water, vinegar, and pickling salt to a boil to make the brine. Carefully ladle the hot brine over the asparagus, leaving at least 1/2 inch of headroom in each jar. *It’s OK if the asparagus tips are a little above the brine. Process the jars: Wipe the edge of the jars clean with a damp cloth, then put the lids and rings on the jars. Process the pickles in a boiling water bath for 10 minutes (more at higher altitudes). Wait 2 days before opening to let the asparagus pickle.

Fresh Strawberry Bread

Fresh Strawberry Bread

½ C. Butter
1 C. Sugar
½ tsp. Almond Extract
2 Eggs, separated
2 C. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 C. crushed or chopped Strawberries

Cream together butter, sugar and extract. Beat in egg yolks, one at a time. Sift together remaining ingredients except strawberries. Add part of the flour mixture to the creamed sugar, then some berries, mixing each time. Continue to add alternating flour and berries until all is mixed together. Beat egg whites until sift and fold into berry mixture. Line loaf pan with greased wax paper. Turn batter into pan and bake at 350 60 minutes or until it tests done. Cool 15 minutes on wire rack. Remove from pan and cool completely.

Uses for Cinnamon

Uses for Cinnamon

To perk up chocolate chip cookies, add 1/2 tsp. cinnamon along with the flour. Try adding 1/2 tsp. almond extract, too.

To flavor up a pot roast, add a cinnamon stick to the braising liquid.

For hot chocolate with a spicy aroma, stir in a pinch of ground cinnamon.

To make rice pilaf with more flavor, add a cinnamon stick to the simmering liquid.  This trick is perfect for rice that will accompany Indian or Mexican dishes.

For grain salads with a Moroccan flair, add
cinnamon and almonds. This tip works well for rice, couscous, barley, and other grain salads, especially if the dressing includes lemon juice and olive oil.

To make spiced coffee, brew 4 C. strong coffee, adding 1 tsp. ground cinnamon to the coffee grounds (this trick works well in a drip-style coffee maker).

For a new twist on baked rigatoni, make the tomato sauce with sausage, onion, garlic, and cinnamon.

To enhance the flavor of brownies, stir 1/2 tsp. ground cinnamon into the flour for an 8-inch square pan of brownies.

To boost the taste of your favorite pie crust, add 1/2 tsp. ground cinnamon to the dough for a 2-crust pie.

Cheese Cake & Apricot Pastries

Cheese Cake & Apricot Pastries

15×12 inches sheet of Puff Pastry
½ package Cream Cheese
¾ cup well drained Ricotta cheese
1 egg
â…“-1/2 cup sugar
1 tsp. vanilla extract
Apricot Jam (or any thick jam)
Egg Wash
1 egg
1 T. water
¼ – ⅓ cup sugar

Mix cream cheese with sugar, until smooth. Add fresh cheese, egg & vanilla extract. Stir everything until well combined. Cut frozen puff pastry into 3 in x 3 in squares. Put 1 full tablespoon of cheese filling right in the middle. Top with 1 teaspoon of jam. Place in the freezer until the filling is well frozen. About 1-2 hours. When ready to serve, heat oven to 400F. To make the egg wash – whisk the egg & water. Brush the sides of the pastry with the egg wash. Sprinkle sides of each pastry with about 1 teaspoon of sugar. Work quickly so the pastries do not thaw. Transfer squares to a baking sheet lined with parchment paper, placing them 1 inch apart. Bake for 15+ minutes, until tops and bottoms are golden in color. If the tops are browned but the bottoms have not baked through, put on lower rack and cover the top with foil, until the bottoms bake through. Allow to slightly cool and serve right away.

Apricot Vanilla Bean Preserves with Rosé

Apricot Vanilla Bean Preserves with Rosé

6 C. pitted chopped ripe apricots
3 C. granulated sugar
½ C. Rosé wine
4 tsp. lemon juice
1 tsp. vanilla bean paste
1 tsp. unsalted butter

Preserving apricots with vanilla and wine plays up the flavor of apricots beautifully without overpowering the fruit. Place a couple small plates in the freezer, these will be used to test the preserves later. In an 8-quart heavy bottomed stainless steel pot, add all the preserve ingredients. Place pot on the stove over medium-high heat and cook, stirring regularly, until the mixture comes to a boil. Skim off the pale yellow foam that forms at the top and discard. Stir the preserves frequently to prevent it from sticking to the bottom. After about 25 minutes, begin testing the preserves by placing a small amount on a cold plate. Transfer the plate to the freezer for several minutes. If the cooled preserve is the desired consistency, then it is ready for final processing. If not, cook a few more minutes and check again. To process jars: Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids. Ladle the hot preserves into the jars, leaving ¼-inch headspace at the top. Use a damp paper towel to wipe the rims of the jars and place flat lid and band on each jar. Tighten bands just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 8 minutes to process. Transfer the jars to a folded towel and do not disturb for 12 hours. After 2 hours, check that the lids have sealed by pressing down on the center; if the lid gives and makes a clicking sound when pressed, it hasn’t sealed, and the jar should be refrigerated immediately. Sealed jars can be labeled and stored in a dark and cool place.

Garlic & Orange Pork Chops

Garlic & Orange Pork Chops

6 each Pork chops
1 medium Orange
4 each Cloves fresh garlic
½ small Onion
¼ tsp. Powdered ginger
Pepper
2 tsp. Butter
Salt to taste

Remove fat from chops. Squeeze orange into small bowl, keeping as much pulp as possible. Press garlic into orange juice. Using garlic press, squeeze onion into orange-garlic mixture, being sure to remove onion skin. Add ginger and a pinch of pepper; stir well. Place chops in shallow baking dish, cover with marinade and let stand for at least 45 minutes. Melt butter in skillet with lid. Remove chops from marinade, reserving marinade, and brown chops on both sides in butter. Cover with remaining marinade and cook, covered for 10 minutes. Remove cover and cook until fork tender. Add salt and pepper to taste.

Pickled Beets

Pickled Beets

Makes 1 qt. or 4 half pints

8 small Beets ( 2lb.)
1 C. Cider Vinegar
1 tsp. Salt
1/4 C. Sugar
5 Peppercorns
1 tsp. Pickling Spice
1 Bay Leaf
Fresh Dill (optional)

Wash and rinse canning jar(s) and lid(s). Keep jars in simmering water. Scrub beets; trim leaving inch of the top and the root ends attached. Cook, covered, in boiling salted water to cover, 40 minutes or until barely tender. Beets should be somewhat firm. Drain, reserving 1 C. of the cooking liquid. Rinse beets in cold running water; slip off skins, roots and tops; slice. Fill the jar or jars with beet slices. Combine the reserved cooking liquid with remaining ingredients; bring to boiling; pour into filled jars until 1/4″ from top. Seal jar and refrigerate for 10 days before serving. For “putting up”, seal the half pint jars and process for 10 minutes in boiling water bath. Cool and check seals. Store in a cool dry place.

Chicken Pot Pie Phyllo Cups

Chicken Pot Pie Phyllo Cups

1 pound boneless, skinless chicken breasts
2 packages of steam-in-the bag vegetables
1 roll of phyllo sheets, thawed
2 garlic cloves, minced
1 medium onion, diced
1/2 tsp. olive oil
2 1/2 C. 1% milk
1/4 C. all-purpose flour
Garlic salt, to taste
Salt and pepper, to taste

Preheat oven to 350 degrees. Place chicken in saucepan and cover with water. Add desired amount of garlic salt to water and boil chicken for approximately 30 minutes on medium-low heat (until chicken is flaky). In the meantime, combine olive oil, onions and garlic in a skillet and sauté for approximately 5 minutes. While the onions and garlic are sautéing, steam vegetables in the microwave according to the package directions. Once the vegetables are steamed, chop and add to onion/garlic mixture until well blended. Add flour and milk to mixture, stirring until well blended. Dice or shred cooked chicken and add to mixture. Add salt and pepper, to taste, and cook on low for 5 minutes. In the meantime, spray a large muffin tin with Pam. On a clean surface, take one piece of phyllo and coat with spray butter, olive oil or vegetable spray. Fold phyllo sheet into thirds and press inside muffin C.. Repeat the last two steps with an additional phyllo sheet (placing a total of 2 phyllo sheets into each C.). Spoon mixture into phyllo C.. Cook for 20 to 25 minutes, or until phyllo is golden brown. Twist and pull the phyllo C. out of the muffin tin.

Garlic Pancakes with Ham Sauce

Garlic Pancakes with Ham Sauce

½ lb. Butter
3 tsp. rubbed Sage
3 large heads Garlic
2 C. Self-Rising Flour
2 Eggs
2 tsp. Oil
3 ½ C. Milk
9 cloves Garlic, minced
1 lb. lean Ham, minced

Mix together 12 tsp. (1-1/2 sticks) butter and sage; reserve. Remove as much outer skin from garlic as possible without piercing the cloves’ covering. Set garlic in saucepan, cover with water and boil gently about 45 minutes or until cloves are quite soft. Remove from heat. When cool enough to handle squeeze each clove to remove cooked garlic by grasping clove at tip and pulling down toward base. In mixing bowl, beat garlic with fork until smooth. Add to garlic same amount (at least one C.) flour, eggs, oil and 1-1/2 C. milk to make pancake batter. Add minced garlic to batter and set aside. Melt remaining 4 tsp. butter and keep warm. While waiting for batter to work, place half the sage butter (6 T.) in saucepan, add 6 tsp. flour to make a roux and cook at medium temperature, stirring frequently, to brown. Meanwhile in skillet, place remaining 2 tsp. remaining sage butter and add ham. Heat thru, but do not burn. When roux is nicely browned, add remaining 2 C. milk. Allow to thicken, stirring frequently. Add ham and skillet drippings and mix to make ham sauce. Keep warm. Heat griddle or clean skillet and grease lightly with a bit of remaining sage butter. Drop batter by spoonfuls onto griddle to make silver dollar-sized pancakes. Serve with melted butter and ham sauce. Makes 2 dozen pancakes. NOTE: Cooking the garlic until it is soft changes its flavor from pungent to sweet and nut-like — a very good addition to pancakes and a pleasant compliment to the smokiness of the ham sauce. Serve for breakfast, brunch, lunch or even a light supper.

Aunt Velma’s Zucchini Cake

Aunt Velma’s Zucchini Cake

3 c. finely shredded or chopped zucchini
1 1/2 c. Crisco oil
3 c. sugar
4 eggs
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1 c. nuts
1 c. flaked coconut

Mix with a spoon; cream together sugar, eggs and oil; add squash (zucchini), nuts, and coconut; add dry ingredients. Blend well (no liquid is in recipe). Makes a large cake, 11″x13″ or bundt pan. Bake at 350 degrees for 1 1/2 hours. (Good without icing.) Keeps and freezes well.

Cream Cheese Icing: Mix 1 stick softened butter with 8 ounce package of softened cream cheese. Add 1 pound powdered sugar and 1 teaspoon vanilla. Spread on cake.

Chopped Steak Italiano

Chopped Steak Italiano

1 tsp. olive oil
5 cubed steaks
1 minced onion
2 or 3 cloves minced garlic
1 minced bell pepper
1 small zucchini, thinly sliced
1 (24 oz.) jar spaghetti sauce (store bought or canned)
1 tsp. Italian seasoning
Shredded Romano & Parmesan cheeses

Brown the steaks in the olive oil. Throw in the onion, pepper, and garlic. Cook for about 5 minutes or until onions are translucent. Add the sauce, zucchini and Italian seasoning. Carefully stir to coat steaks. Reduce heat to simmer. Cover skillet and let cook for about 20 minutes. Sprinkle with cheeses before serving.

Tiny Batch Gooseberry Jam

Tiny Batch Gooseberry Jam

8 oz. gooseberries, topped and tailed
8 oz. granulated sugar
1/3 C. water
juice from 1/2 a lemon

Prepare a boiling water bath canner and a 12 oz. jam jar. Combine the prepped gooseberries, sugar, water, and lemon juice in a small saucepan. Set the pan on the stove over medium-high heat and begin to cook. If all the liquid evaporates before the gooseberries pop, add a splash more water. Cook for 10-12 minutes, until the gooseberries have popped and the mess has thickened. Taste the jam and add more lemon juice, if necessary for flavor balance. Remove the pan from the stove and funnel the jam into the prepared jar. Wipe the rims, apply the lid and ring, and process in a boiling water bath canner for 10 minutes.

Celery Relish

Celery Relish

2 C. distilled White Vinegar
1/2 C. Water
1 1/4 C. Granulated Sugar
2 1/2 T. Salt
2 1/2 T. Mustard Seed
1/2 tsp. ground Turmeric
2 qt. sliced Celery
3 C. chopped Onion
1 1/2 C. chopped Green Bell Pepper
1 1/2 C. chopped Red Bell Pepper

Combine first six ingredients in large pot; heat to boiling. Add vegetables; simmer 3 minutes. Continue simmering while quickly packing one clean hot jar at a time (5 pints). Fill to within 1/2 inch of top, making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling water bath.

Stuffed Snap Pea

Stuffed Snap Pea

Stuffed Snap Pea

20–30 pea pods (snap peas or snow peas work well)

1/4 cup assorted finely chopped herbs (see recipe notes)

1/4 cup ricotta cheese

1/3 cup cream cheese

1/2 tsp. lemon juice

salt and pepper to taste

 

Use a sharp paring knife to split each pea pod down the middle and form a small pocket. In a small bowl, combine herbs, ricotta, cream cheese, lemon juice, salt and pepper. Mix well. Fill a plastic bag or piping bag fitted with a round or star tip with the cheese mixture. Pipe a bit of the cheese mixture into each pea. Eat immediately or store in the fridge for a few hours before you dig in!

 

How to Split a Snap Pea:

 

It can be tough the first few times to get the knife right in the center of the pea so be patient and be prepared to give it a few tries. Insert the knife gently into the seam of each pea and then slowly slice down the center – but be careful not to slice all the way through the pea pod. This can take a bit of practice, but you’ll get the hang of it! Try to keep the knife straight and steady, and slide it through the rest of the pea (it sometimes helps to lay the pea flat on a cutting board and slide the knife through that way!) kind of like you’re opening an envelope.

 

NOTES

 

Use any herbs you have on hand here – I like a mix of parsley, chives, basil, and dill.

 

Buy a few extra pea pods the first time you make these so you have a few backups if you accidentally slice all the way through the peas!

 

You can make this appetizer a day ahead of you like. If you can, I recommend splitting the peas and mix the filling ahead of time, and then piping the cheese into the pea pods when you’re ready to serve.