Maple Baked Beans

Maple Baked Beans

1 pound dry red kidney beans
2 quarts water
1 large yellow onion, cut in eighths
1 bay leaf
6 whole black peppercorns
3/4 C. medium amber pure maple syrup
1/2 C. light brown sugar, lightly packed
1/2 C. ketchup
1 T. Chinese chili paste
1 T. grated fresh ginger
1 tsp. kosher salt
5 oz. thick-cut smoked bacon, cubed

Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again. Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they’re done. Drain the beans, reserving the cooking liquid. Preheat the oven to 225 degrees F. In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 C. the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes. Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 C. more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.

Grilled Artichokes with Shishito Pepper Aioli

Grilled Artichokes with Shishito Pepper Aioli

Grilled Artichokes with Shishito Pepper Aioli

 

2 globe artichokes

8-10 whole black peppercorns

pinch of salt

2 bay leaves

2 cloves garlic peeled

half a lemon

olive oil, as needed

shishito pepper aioli, for dipping (recipe follows)

 

Rinse artichokes under cold, running water. Pull off lower petals and cut off bottom stems. Cut about 1/2 inch of the pointed top of the artichoke. For a nice presentation, trim tips of leaves with scissors to remove thorns. Cut artichokes in half lengthwise and scrape out the fuzzy chokes and any purple-tipped petals.  Place artichokes in boiling water seasoned with black peppercorns, salt, bay leaves, garlic, and half a lemon. (I squeeze the lemon juice and then throw in the half a lemon in the pot.) Cook until the bottoms of the artichokes are tender and the petals pull off easily. Remove from water and drain well. Brush artichokes with a little olive oil. Place cut side down on a hot grill and cook lightly browned, about 5 to 7 minutes. Turn artichokes over and brush with more olive oil. Grill until petals are lightly charred, about 3 to 4 minutes more. Artichokes may be served either hot or room temperature with shishito pepper aioli.

 

Shishito Pepper Aioli

Yields 1/2 cup

 

1 large egg yolk

1 small garlic clove, finely grated

1/4 teaspoon kosher salt, or to taste

2 teaspoons water

1/4 cup grapeseed oil, or other neutral oil

1/4 cup good-quality extra-virgin olive oil

3 tablespoons puréed shishito peppers

2 generous dashes of cayenne pepper, or more, to taste

Fresh lemon juice, to taste

Freshly ground black pepper, to taste

 

In the work bowl of a blender, combine the egg yolk, garlic, 1/4 teaspoon salt, and water and blend. Slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive oil in a slow, steady stream. Stir in the puréed shishito peppers and the cayenne. Season aioli with lemon juice, pepper, and more salt, if needed.

Next Best Thing to Robert Redford

Next Best Thing to Robert Redford

Mix 1 C. flour, 1/2 C. softened butter and 1 C. finely chopped pecans and pat into 9 x 13″ pan. Bake for 15 – 20 minutes; remove from oven; cool. Whip together 8 ounces cream cheese and one C. powdered sugar. Fold in half a 9 oz. container of cool whip. Spread over cooled crust. Combine 1 6 3/4 oz package of instant chocolate pudding with 1 6 3/4 ounce package of instant vanilla pudding. Beat in 3 C. cold milk until smooth and thickened. Layer over the cream cheese. Spread remaining cool whip on the top. Grate a chocolate candy bar and sprinkle over the cool whip. Refrigerate overnight.

Bacon-Wrapped Roast Pheasant with Port Wine Sauce

Bacon-Wrapped Roast Pheasant with Port Wine Sauce

1 Whole Pheasant
2 Fresh Bay Leaves (could substitute dried bay leaves)
5 strips of Bacon
3 sprigs Fresh Thyme
2 C. Chicken Stock

Thyme Butter:
6 T. Unsalted Butter (at room temperature)
2 T. Fresh Thyme Leaves, minced
1 T. Kosher Salt

Port Wine Sauce
1 T. Chicken Stock
½ C. Ruby Port
½ C. Red Currant Jelly
1 tsp. Fresh Thyme, minced
Salt & Pepper
Optional: 1 T. Cornstarch

Preheat your oven to 450 degrees. Line a large roasting pan or baking dish with a large sheet of foil (enough to cover the bottom and fold over the bird). Make the Herb Butter: Mash or knead together the butter, thyme leaves and salt. Gently push your fingers under the pheasant’s skin and lift as much of the skin away from the body as possible without breaking it. Divide the butter into four large pieces and insert them under the loosened skin. Use one fourth for each leg and one for each breast. Push the bay leaves under the skin, one over each breast. Tuck the wing tips under the breasts & lay the strips of bacon over the top to cover all the breast and leg meat. Truss the bird. After trussing, thread the thyme sprigs into the topmost twine loop. Lay the bird into the foiled dish. Cover it with a small piece of parchment paper, then fold the foil over the top to cover completely. Move the covered bird to the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees. Roast for an additional 20 minutes. Remove the pheasant from the oven and fold back the foil, discarding the parchment paper. Return it to the oven & roast until the meat reaches an internal temperature of 160 degrees. Switch the oven to broil. Broil the pheasant until it is golden brown. Remove the pheasant from the roasting pan and let it rest. Drain off the pan juices into a small dish and put it in the fridge until the fat rises to the surface and solidifies. Discard the fat. Move the jellied juices to a frying pan and add the chicken stock. Bring to a simmer until it has reduced by half. Add the red currant jelly and the port to the chicken stock mixture. Optional: If using low-gelatin (store bought) chicken stock, make a slurry with 1T. of cornstarch and 1 T. chicken stock. Add the slurry to the sauce. Simmer until the sauce coats the back of a spoon. Stir in the thyme & take the sauce off the heat. Cut the twine off the pheasant. Carve the pheasant, discard the bay leaves, & serve with the port sauce and your choice of sides. The bacon can be served with the pheasant or you can discard it (as we did) for a lighter dish.

Sweet & Sour Red Cabbage

Sweet & Sour Red Cabbage

blog_ss_cabbage1 medium head Red Cabbage, shredded
4 slices Bacon, diced
1/4 C. Brown Sugar (packed)
2 T. Flour
1/2 C. Water
1/4 C. Vinegar
1 tsp. Salt
1/8 tsp. Pepper
1 Onion, sliced

Heat 1/2″ salted water and 2 T. Vinegar or lemon juice to boiling. Add cabbage, cover and return to boiling. Cook 10 minutes; drain. Fry bacon until crisp; remove from pan and drain. Pour off all but 1 tablespoon of the bacon grease. Stir brown sugar and flour into bacon drippings in skillet. Add water, vinegar, salt, pepper and onion. Cook, stirring often, about 5 minutes or until it thickens. Add bacon and onion sauce to the hot cabbage. Stir gently and heat through.

Puffed Pancake with Honey and Lemon

Puffed Pancake with Honey and Lemon

2 T. unsalted butter
6 eggs
3/4 C. whole milk
1/4 C. honey
1/2 C. einkorn flour or unbleached all-purpose flour
1/4 tsp. finely ground unrefined sea salt
1 tsp. finely grated lemon zest
1 lemon, cut into 6 or 8 wedges, to serve

Preheat the oven to 425°F. Melt the butter in a cast-iron skillet over medium heat. When the butter froths, turn off the heat and let it be. In a large mixing bowl, beat together the eggs, milk, and honey until uniformly combined. Beat in the flour, salt, and lemon zest. Pour the batter into the buttered skillet. Transfer the skillet to the oven and bake for about 25 minutes, until the pancake rises and puffs. Remove the skillet from the oven, let your guests admire the dish, then cut it into wedges and serve with lemon wedges for squeezing.

Aunt Velma’s Vegetable Casserole

Aunt Velma’s Vegetable Casserole

1 can French style green beans (drained)
1 can white corn (drained)
1/2 C. chopped onion
1 can water chestnuts, sliced and drained
1 C. grated sharp cheddar cheese
1 can cream of celery soup
1 pt sour cream
1 stick oleo
1 stack crushed Butter crackers

Layer French style green beans, corn, onion and water chestnuts in 9 x 13″ pan. Put cheese on top. Mix celery soup and sour cream and put on top of cheese. Melt oleo and mix with crackers. Put on top. Bake 40 minutes at 400 degrees or until lightly brown.

Jam Tarts from Finland (Joulutortuttu)

Jam Tarts from Finland (Joulutortuttu)

1 cup butter, soft
1/2 teaspoon salt
1 egg yolk
8 oz. cream cheese
2 cups all-purpose flour
2 tablespoons heavy cream
1 cup apricot jam
powdered sugar

Place first 6 ingredients in a large bowl and use your hands to mix together. Wrap in plastic and chill for 2–3 hours. Preheat oven to 350°F. Roll the dough out in flour until thin, and cut into 3” squares. Place 1 teaspoon of jam in every square. Cut 1 slit in every corner. Pull down alternate corners of the square. Place on a baking tray covered with parchment paper.  Bake until golden, about 12–13 minutes. Cool on a wire rack. Dust with powdered sugar.

Sweet and Sour Pork

Sweet and Sour Pork

2 tsp. Dry Sherry
1/2 tsp. Salt
Dash Pepper
1/2 tsp. Salt
1/2 tsp. Sugar
1 C. Water
1 T. Oil
1 C. Flour
4 T. Cornstarch
1/2 tsp. Baking Powder
1/8 tsp. Baking Soda

??? Pork. What kind? How much ???

Mix first three ingredients and marinate pork in it for a few minutes. (??? How canyou marinate any amount of pork more than 1 bite in only 2 tsp. Sherry???) Mix remaining ingredients to form batter. Dip pork into batter, then fry until golden and crisp; arrange on serving platter and pour sauce over the top. For sauce:

1 C. Carrots, cut into small chunks
1 C. Green Bell Pepper, in 1” pieces
1 C. Pineapple Chunks, reserving juice
1/3 C. Sugar
1/3 C. Catsup
1 T. Soy Sauce
1/4 tsp. Salt
2/3 C. Water
1/3 C. Cider Vinegar
1 1/2 T. Cornstarch mixed in 1/2 C. Water

Boil Carrots 1 minute. Add Peppers, cook another minute. Drain water and add all remaining sauce ingredients to pan and mix well.

Spicy Pickled Sea Beans

Spicy Pickled Sea Beans

4 handfuls sea beans
4 red fresh red chiles
6 cloves of garlic, peeled
Pinch of whole black peppercorns per jar
Pinch of mustard seeds per jar
4 sprigs fresh dill
1 1/4 C. water
1 1/4 C. white wine vinegar

Sterilize canning jars and lids in boiling water. When cool enough to handle, add the spices. Pack each jar half-full with sea beans. Insert chiles, garlic, and dill around outer edge of jars. Add remaining sea beans to fill jars. In a small saucepan, bring water and vinegar to a boil. Ladle over the sea beans, leaving 1/2″ of space from the top of each jar. Wipe edges clean, and tightly screw on sterilized lids. Add jars to a stockpot, and fill with boiling water. Process jars in boiling water bath for ten minutes. Remove jars, and allow to cool completely at room temperature. Check lids for proper seal according to package instructions. Store in a cool spot for at least one month before using, to allow flavors to develop.

Chicken Chow Mein

Chicken Chow Mein

2 onions
2 stalks celery
1/2 lb. cabbage
4 boiled chicken thighs
1/4 tsp. salt
2 tsp. cornstarch mixed with 3 tbsp. water
2 cans tomatoes
1/2 tsp. Accent
Dash of pepper
1/4 tsp. sugar
1 c. chicken broth
1 box rice
Chow mein noodles

Slice onions, celery, cabbage and chicken into 1/2″ slices. Using high flame, heat a well greased frying pan and add salt, onions, celery, cabbage. Stir for 1/2 minute. Add chicken broth, cover and cook for 3 minutes. Add chicken, cornstarch, Accent, pepper, sugar and tomatoes. Stir and cook for 3 minutes. Add chow mein noodles on rice.

Mixed Pepper-Pear Chutney

Mixed Pepper-Pear Chutney

2 pears, chopped
2 large tomatoes, chopped
1 medium yellow onion, chopped
1 lb. mixed chili peppers, chopped – I used a number of sweets and some spicy ajis from our garden
1 C. apple cider vinegar
1 C. brown sugar
3 tsp. ginger powder
1 tsp. ground mustard
Salt and pepper to taste
2 T. olive oil

Heat a large pot to medium heat and add the olive oil with all of the fruit and vegetables. Cook them for about 10 minutes, stirring often, to cook them down. Add remaining ingredients and bring to a bowl. Reduce heat to low and cook about an hour to thicken the chutney. At this point you can process the chutney to smooth it out or keep it as-is – nice and chunky. Alternatively, instead of keeping everything in the pot, you can transfer your mixture to a slow cooker after cooking it all down a bit in the pot and let it cook low and slow, on the low setting, about 3 hours. It will turn into an excellent chutney!

Sarah’s Hot Olive Cheese Puffs

Sarah’s Hot Olive Cheese Puffs

1/2 C. all-purpose flour
1/4 tsp. salt
1/2 tsp. paprika
1 C. (4 oz) grated extra-sharp cheddar cheese
3 tsp. butter, softened
48 medium pimento-stuffed green olives, drained (approximately)

In a bowl, whisk together flour, salt and paprika. In a food processor, blend cheese with butter. Pour flour mixture into processor and pulse a few times until mixed. Pinch off a small amount of dough, flatten between your palms, wrap around olive and roll lightly between your palms to smooth out. (If dough is too soft to handle, chill for at least 30 minutes before using.) Just before serving, preheat oven to 400 degrees. Place olives on an ungreased baking sheet and bake for 10-15 minutes, until browned on the bottom. Serve hot.

Rhubarb Orange Vanilla Jam

Rhubarb Orange Vanilla Jam

6 C. granulated sugar
2 large navel oranges
5 C. finely chopped rhubarb
1 vanilla bean
One (1.75-oz.) package regular powdered pectin
1/2 tsp. unsalted butter

If you are going to preserve the jam, prepare the jars and lids: place 6 half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off the heat and allow the jars to rest in the hot water. Meanwhile, put the bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from the heat and allow the bands and lids to rest in the hot water until ready to use.

Measure the sugar into a large bowl and set aside. Wash one of the oranges and remove the rind in quarters. Thinly slice the rinds lengthwise, cutting away any excess pith. Chop the strips of rind crosswise into small pieces. Squeeze juice from both oranges. You should have about 1 C.. If you don’t, make up the difference with water.

Combine the orange rinds, orange juice, and rhubarb in a large, heavy-bottomed pot. Split the vanilla bean lengthwise and scrape the seeds into the pot. Add the vanilla bean to the pot. Sprinkle the pectin evenly over the fruit and bring to a full boil over medium-high heat, stirring frequently.

Add the sugar to the pot all at once, stirring until dissolved. Add the butter and continue to cook, stirring constantly, until the mixture comes to a full rolling boil. Boil hard for one minute. Remove the pot from the stove and skim any foam from the surface of the jam.

Ladle the hot jam into the hot sterilized jars, leaving 1/4-inch headspace. Wipe the rims of the jars, cover with the lids, and screw the bands on until just barely tight. Place the jars on a rack in pot and cover completely with water. Cover the pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover the pot, and allow the jars to rest for five minutes. Remove the jars and allow them to rest undisturbed on the countertop for six hours or overnight.

Pork Paupiettes

Pork Paupiettes

2 lb. lean Pork Steaks, cut about 1/4” thick
1/2 lb. bulk Pork Sausage
2 1/2 C. fine Bread Crumbs
2 Eggs, slightly beaten
3 T. Dry White Wine or Chicken Stock
1/4 tsp. Thyme
1/4 tsp. dry Mustard
1/4 tsp. Salt
Dash Pepper
Flour
3 T. Butter or Oil
3/4 C. Chicken Stock
1/4 C. dry White Wine
1 sprig Parsley
1/4 tsp. Thyme
3/4 tsp. Dry Mustard
1/2 C. Heavy Cream

Place pork steaks between two sheets of waxed paper, one at a time, and pound them into a flat rectangular shape using the flat side of the mallet so the meat doesn’t tear. Make filling by mixing sausage, bread crumbs, eggs, 3 T. wine or stock, thyme, mustard, salt and pepper. Spread about 1 T. of filling over each piece of pork, leaving a gap around the edges. Fold up pork at edges making a small lip to hold filling in. Roll up meat, keeping edges turned in. Secure with a short skewer or tie with string. Roll meat in flour, and brown in butter or oil. Add stock, wine, parsley and thyme to pan; cover and simmer about 25 minutes. Remove roll-ups from pan, removing skewers or string and allow to rest on serving dish. Meanwhile, add remaining dry mustard and the 1/2 cup of heavy cream to the pan juices. Boil rapidly, stirring, about 1 minute, heating through and reducing slightly. Pour over pork to serve. Yield 6 servings, 3 paupiettes each.

Nectarine Basil Lemonade

Nectarine Basil Lemonade

3 1/2 C. water
1 C. fresh basil leaves plus additional for garnish
2 nectarines
3/4 C. sugar, or to taste
1 C. fresh lemon juice

In a small saucepan stir together 2 C. the water, 1 C. the basil, 1 of the nectarines, chopped coarse, and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 5 minutes. Let the mixture cool and strain it through a fine sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 1/2 C. water, the remaining nectarine, sliced thin, and the lemon juice. Divide the lemonade among tall glasses filled with ice cubes and garnish each drink with some of the additional basil.

Barbecued Pork Strips

Barbecued Pork Strips

1 1/2 – 2 lb. boneless pork chops

Marinade:
3/4 C. Hoisin Sauce
3 T. Ketchup
2 T. Soy Sauce
2 T. Sesame Oil
1 tsp. Five Spice Powder
5 cloves minced Garlic
2 tsp. minced fresh Ginger
1/2 tsp. crushed Red Pepper Flakes

Mix all marinade ingredients in a large bowl. Trim any fat or gristle from pork, add to bowl, turning to coat well. Cover bowl with plastic wrap and place in fridge for at least 3 hours to overnight. Prepare medium hot coals for grilling; place grill about 3″ from heat. Arrange meat on grill and cook turning several times 8 to 10 minutes total or until cooked through. Alternatively, broil 5 inches from heat about 3 minutes per side. Remove from heat and allow to sit about 5 minutes. Slice pork across the grain into thin slices; serve immediately. Serve immediately.

Shallot Marmalade

Shallot Marmalade

This condiment goes great with pate or as a sweet counterpoint to anything rich and meaty. In Paris, there’s normally a gathering before dinner for drinks, such as a kir or a glass of Champagne. I’ve served this with slices of foie gras on toasted brioche, a perfect partnership. You can use large or small shallots. Feel free to another dried fruit (diced, if necessary), such as apricots, figs, dried cranberries, or cherries, in place of the raisons or prunes.

In place of the beer, you can use half white wine, half water, or water with a squeeze of lemon or orange juice in it.

1 pound (450g) shallots, peeled and thinly sliced
2 tsp. unflavored vegetable oil
big pinch of coarse salt
a few turns of freshly-cracked black pepper
1/2 C. (125ml) beer
1/4 C. (50g) sugar
2 tsp. honey
3 tsp. apple cider or balsamic vinegar
1/2 C. (80g) raisins or dried currants

In a medium-sized saucepan, warm the oil and sauté the shallots over moderate heat with a pinch of salt and pepper, stirring frequently, until the shallots are soft and wilted, which should take about 10 minutes. Add the beer, sugar, honey, vinegar, and raisins or currants, and continue cooking, stirring frequently, until the shallots begin to caramelize. While cooking, continue stirring them just enough to keep them from burning. If the mixture seems to be very dry, add a small splash of water toward the end of cooking, to encourage a little juiciness. The jam is done when the shallots are nicely-caramelized, as shown in the picture in the post. Do not overcook; there should still be a bit of juices in the pot when it’s ready. Transfer to a jar. Storage: Store the jam in the refrigerator, where it will keep for at least 2 months.

Impossible Cheeseburger Pie

Impossible Cheeseburger Pie

1 lb. Ground Beef
1 1/2 C. chopped Onion
1 – 2 BBQ Sauce
1/2 tsp. each Salt & Pepper
1 1/2 C. Milk
3/4 C. Bisquick
3 Eggs
2 Tomatoes, sliced
1 C. Shredded Cheddar Cheese

Heat oven to 400 degrees. Spray 9″ pie plate with cooking spray. Cook ground beef and onion until beef is brown; drain off any fat. Stir in BBQ sauce, and spread into pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 25 minutes or until knife comes out clean. Top with tomatoes, sprinkle with cheese; cook another 8 – 10 minutes. Allow to stand 5 minutes before serving.

Le Grand Aioli

Le Grand Aioli

Traditionally, Le Grand Aioli is served with at least 6 accompaniments, plus hard boiled eggs.

Garlic mayonnaise with accompaniments

6 to 8 cloves garlic, peeled and minced
1/4 tsp. sea salt or kosher salt
2 large egg yolks
1 C. (250 ml) olive oil
1 C. (250 ml) neutral-tasting vegetable oil
1 to 2 tsp. warm water (optional)

2 large or 3 medium carrots, peeled, halved crosswise, and cut into 1/2-inch-wide sticks
12 oz. (320g) green beans, ends removed
2 pounds (900g) small new potatoes
1 1/2 to 2 pounds salt cod, soaked for 24 hours in the refrigerator, changing the water three times
6 hard-cooked eggs, peeled and halved lengthwise, each topped with an anchovy fillet and a few grinds of black pepper
1 pound (450g) cherry tomatoes
1 large or 2 small (230g) beet(s), peeled and thinly sliced
1 large or 2 small (230 to 28og) kohlrabi, peeled and thinly sliced
2 bunches radishes, trimmed

Toasted or grilled bread To make the aioli, mash the garlic with the salt in a mortar and pestle, then stir in the egg yolks. (The aioli can also be made in a blender or food processor.) Mix the oils in a measuring C. with a spout. Drop by drop, add the oil to the garlic while continuously pounding the pestle to incorporate the oil. (If using a machine, dribble the oil in slowly, in a continuous stream, while the machine is running.) Continue to stir and as the mixture begins to thicken, increase the flow of oil, stirring until all the oil is added. If the aioli is too thick, add the warm water, until it reaches the desired consistency. Cover and let sit at room temperature if you’re planning to serve it shortly. Otherwise refrigerate it. (The aioli will keep for up to 24 hours.) To make the accompaniments, bring a pot of salted water to a low boil. Blanch the carrots for 1 minute. Remove them with a slotted spoon to a baking sheet lined with a kitchen towel. Blanch the green beans in the same water for 3 minutes and remove them to drain next to the carrots. Add the potatoes to the pot and cook for 10 to 15 minutes (depending on size), just until tender—they are done when they can be pierced easily with the tip of a sharp paring knife. Drain in a colander. To cook the salt cod, put the soaked and drained fish in a pot of cold water and bring to a low boil. Let simmer for 15 to 20 minutes, or until soft. Drain and let cool to room temperature. Arrange the remaining accompaniments decoratively on a large serving platter along with the bowl of aioli and let guests help themselves. VARIATION: Though this isn’t traditional, you can substitute a whole, roasted chicken—cut into pieces and served cold—for the salt cod
Acorn Squash, Roasted
Aromatic Snails
Artichokes & Snails
Artichokes (small)
Asparagus
Baby carrots
Beets
Blue Crab Claws
Capers, Fried
Carrot
Cauliflower
Chanterelles
Cherry tomatoes
Chickpea Panisses
Crab
Croquettes
Crusty French Bread
Fennel
Fingerling / New potatoes
Fleur de sel
Fritters
Green beans
Grissini
Hard boiled eggs
Kohlrabi
Leeks
Lettuces
Mussels Steamed in Wine
Niçoise Olives
Octopus Ragout
Poached cod
Pomegranate Seeds
Radish
Romanesco cauliflower
Salt Cod
Scallions
Shrimp
Snap Pea
Snow Peas
Steamed artichokes
Steamed clams or mussels
Turnips
Wax beans

Octopus Ragout

Providing a welcome depth of flavor, this stew is divine and unexpected when paired with aioli.

8 tsp. extra-virgin olive oil
2 large yellow onions, finely chopped
6 garlic cloves, peeled and crushed
3 large tomatoes, seeded and coarsely chopped
Salt and freshly ground black pepper
5 pounds octopus, preferably small ones, cleaned but unskinned, cut into bite-size pieces (see note)
1 large bay leaf
9 tsp. cognac or marc de Provence
¾ C. dry white wine
1/3 C. parsley, roughly chopped

In a large frying pan, warm 5 tsp. oil with onions and garlic. Stirring frequently, cook over low heat until light golden, about 10 minutes. Turn heat to high and add tomatoes and salt and pepper, to taste. Sauté, tossing often, until tomato liquid has evaporated, 5-10 minutes. Meanwhile, in a large heavy sauté pan, heat remaining 3 tsp. oil. Add octopus, bay leaf and salt and pepper, to taste. Stir frequently until liquid thrown off by octopus has come to a full boil. Remove from heat and add cognac. Ignite it. Stir until the flames die down. Bring white wine to a boil in a small saucepan and add it to the octopus. Warm stew over medium heat and boil until reduced by one third, about 10 minutes. Add tomato mixture. Bring back to a boil and then reduce heat to maintain a gentle simmer. Cook uncovered and stir often until octopus is very tender but still resilient, about 50 minutes. Adjust seasoning, garnish with parsley and serve. (Can be served at room temperature.)

Note: To ensure optimum tenderness, octopus should be frozen for at least 24 hours before using and then defrosted in the refrigerator. Once thawed, cut bodies, heads and tentacles into bite-size pieces.
Artichokes and snails:

1 artichoke, 24 to 36 size, with thorns and stems
½ fresh lemon
Kosher salt and freshly ground black pepper to taste
2 tsp. extra-virgin olive oil
12 helix snails (one 7-oz. can), drained, rinsed and dried on paper towel
2 tsp. chopped garlic
1 tsp. chopped shallot
½ C. dry white wine
1 tsp. lemon juice

Cut off top 1 inch of artichoke and trim off leaves until you get down to the light green inner tender leaves. Carefully trim off outside of artichoke bottom and stem, about 1/8 to 1/4 inch. Cut artichoke in half through the stem. Rub liberally with the 1/2 lemon. Scoop out the fuzzy choke with a melon baller, but do not remove too much of the base. Put artichoke in a pot of water with enough salt so the water tastes like seawater. Squeeze juice of the 1/2 lemon into the water, along with the lemon body. Bring to a boil and cook 10 to 15 minutes until artichoke is crisp-tender (when a small knife in center comes out with a slight bit of resistance). Remove from pot and shock in ice water. Drain well. When cool, cut each half into quarters. Place a 10-inch sauté pan over high heat. When hot, add oil. When oil is hot, season snails with salt and pepper and carefully add to oil and sauté 1 minute. Add garlic and shallot and sauté, stirring, 1 minute. Add wine and 1 tsp. lemon juice and cook 2 minutes. Remove snails and reduce liquid to 1/4 C.. Add artichokes and snails back to pan, toss together and adjust seasoning with salt and pepper. Cover pan, remove from heat and keep on the side until finishing the dish.

 

Beef Hobos

Beef Hobos

2 slices Potato 1/4″ thick
4 slices Carrots, 1/4″ thick
2 Burger Patties
2 Onion slices
Salt and Pepper
Foil

Lay potato on foil large enough to enclose fillings. Top with onions and then hamburger patty. Add carrots to the top. Fold up foil to enclose packets. Bake at 350 degrees for 1 hr. 15 minutes.

Baked Tomatoes with Parmesan cheese, Scrambled eggs & Toast

Baked Tomatoes with Parmesan cheese, Scrambled eggs & Toast

Tomatoes (recipe below)
Scrambled Eggs
Good Bread, Toasted

Baked Tomatoes with Parmesan Cheese & Fresh Herbs

2 medium ripe tomatoes
1/4 cup of freshly grated parmesan cheese
2 tablespoons of fresh thyme or herbs
salt and pepper to taste

Pre-Heat oven to 450. Cut tomatoes in half, place cut side up. Sprinkle with salt and pepper to taste. Add grated parmesan cheese on top to cover the whole tomato. Then sprinkle fresh chopped herbs or sprigs on top of cheese. Bake tomatoes for about 10-15 minutes or until cheese has melted and/or when tomatoes are cooked to your preferred texture. We prefer our baked tomatoes rather soft, spreadable over bread

Quick Coffee Cake

Quick Coffee Cake

2 C. Sifted Flour
2 tsp. Baking Powder
1/2 C. Sugar
3/4 tsp. Salt
6 T. Shortening
1 Egg, well beaten
1/2 C. Milk

Topping:
1 1/4 T. Butter
1 T. Flour
4 T. Sugar
1/2 tsp. Cinnamon.

Prepare topping by mixing flour, sugar and cinnamon. Cut in butter, then set aside. Sift flour twice with salt, sugar and baking powder. Cut in the shortening. Combine egg and milk and add to dry ingredients, stirring well until blended. Turn into a greased 9″ layer pan and spread topping over. Bake at 400 degrees for 25 minutes. Cut in wedges while still in pan. Serve.

Tarragon-Garlic Scape Aioli

Tarragon-Garlic Scape Aioli

Garlic scapes are the stem and flower bud of the garlic plant. Farmers remove the scape in the spring to prevent flowering, because the plant will then produce bigger cloves of garlic. Scapes can be eaten raw or cooked, and they have a lovely mild, fresh green flavor. Making the aioli by hand with a mortar and pestle takes only about five minutes and is immensely satisfying. If you’d like to use a food processor or immersion blender instead, then double the recipe in order to create enough volume for the machine.

2 tsp. finely chopped garlic scapes
Zest and juice of one lemon
1/4 tsp. fine sea salt
1/2 tsp. Dijon mustard
1 egg yolk
1/4 tsp. white pepper
1/2 C. extra-virgin olive oil
2 tsp. tarragon, chopped

In a mortar and pestle, pulverize the garlic scapes, lemon zest, salt and mustard until it begins to turn a pale green color and there are no longer large pieces of garlic scape. Add the egg yolk, lemon juice and pepper, and mash until uniform. Drip in the olive oil while mixing. Begin slowly and work your way to a steady drizzle. If the oil begins to separate, stop pouring midway, increase your stirring for a second, and then continue. It should be pretty thick and a much paler green than what you started with. Adjust the flavoring as necessary, adding salt, lemon juice or pepper to your taste. Fold in the tarragon and serve. The aioli will keep in the refrigerator for approximately one week.

Peruvian Seafood Stew with Cilantro Broth

Peruvian Seafood Stew with Cilantro Broth

A flavorful Cilantro Broth is the star of this Peruvian Seafood Soup…use the broth as a jumping off point for your own version, adding chicken or chickpeas instead of seafood if you prefer.

2 Tablespoons oil
1 yellow or white onion- diced
1 fresh green ancho chili – chopped
1 green bell pepper – chopped (optional)
6 cloves garlic – rough chopped
1 Tablespoon coriander
2 teaspoons cumin
4 cups chicken broth or stock
3 cups water – divided
4 cups small diced potatoes
2 cup diced carrots
2 whole bunches cilantro, including small stems
2 lbs seafood, mixed -shrimp, scallops, mussels, fish, (or sub cooked chicken, or chickpeas)
½ teaspoon- ¾ teaspoon salt
cracked pepper
2 limes
cilantro and sour cream for garnish
crusty bread for dipping

Heat oil in a large heavy bottom pot, over medium high heat. Add onion, and sauté for two minutes, stirring often. Add ancho chili and bell pepper. Turn heat to medium and sauté until tender about 10 minutes, stirring often. Add garlic and spices and cook for two minutes or until fragrant. Scrape this all into a blender and set aside. In the same pot, add 4 cups chicken broth or stock, plus 1 cup water.
Bring to a boil. Add the small diced potatoes and carrots and simmer over medium heat until just tender, about 10 minutes. In the meantime, add two whole bunches of cilantro to the blender, stems and all. I usually cut or twist off 1-2 inches off the stems, leaving the rest. Add 2 cups lukewarm water to the blender. Bend everything until VERY smooth, at least 45 seconds. Do not add this yet, just have it ready. Once the potatoes and carrots are tender, add the seafood and simmer until desired doneness, or about 3-5 minutes. When seafood is cooked, stir in cilantro mixture from the blender.
Heat, but do not boil too long, or you will lose the lovely green color Squeeze the limes – I used 1 ½ limes. Taste, adjust adjust salt. Serve in bowls with cilantro sprigs, sour cream (optional) and crusty bread

Broiled Grapefruits

Broiled Grapefruits

broiled-grapefruitHalve grapefruit. Using sharp knife, carefully cut around the grapefruit, loosening the flesh from the rind, without removing. Slice between each section. Sprinkle top with brown sugar and a little maple syrup. Place under broiler and cook until sugar melts and begins to caramelize.

Moroccan Beef Stew with Couscous

Moroccan Beef Stew with Couscous

1 onion (3/4 lb.), peeled and chopped
1 tsp. salad oil
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1/4 to 1/2 tsp. cayenne
1/4 tsp. ground dried turmeric
2 cans (14 1/2 oz. each) diced tomatoes
1 package (about 2 lb.) cooked boned beef pot roast with gravy
3 C. fat-skimmed chicken broth
2 C. couscous
1/4 C. chopped fresh mint leaves

In a 12-inch nonstick frying pan or a 5- to 6-quart pan over medium-high heat, frequently stir onion in oil until limp, 4 to 5 minutes. Add cumin, coriander, cayenne, and turmeric and stir until fragrant, about 30 seconds. Add tomatoes and their juice; bring to a boil over high heat, stirring often.. Discard any solidified fat from beef and sauce. Scrape sauce from meat into pan. Cut beef into 3/4-inch cubes and add to pan. Cover, reduce heat to low, and simmer until meat is hot, 5 to 7 minutes.. Meanwhile, in a 2- to 3-quart pan over high heat, bring broth to a boil. Stir in couscous, cover pan, and remove from heat; let stand until broth is absorbed and couscous is tender to bite, about 5 minutes. Pour couscous into a wide bowl. Spoon stew over couscous and sprinkle with mint.

Yield: 6 servings
Calories: 519
Fat: 8.1g (sat 2.9g)
Fiber: 4.2g

Fluffy Omelet

Fluffy Omelet

2 T. quick cooking Tapioca
1/8 tsp. Pepper
1 T. Butter
4 Eggs, separated
3/4 tsp. Salt
3/4 C. Milk

Combine tapioca, salt, pepper and milk in a sauce pan. Cook and stir over heat until mixture comes just to a boil. Add butter. Remove from heat and allow to cool. Beat egg whites until stiff. Beat egg yolks until thick and lemon colored. Add tapioca mixture to yolks and mix well. Fold egg whites into yolk and pour into buttered 10 inch skillet. Cook over low heat 3 minutes. Transfer to oven and cook at 350 degrees for 15 minutes. Omelet is cooked when knife inserted into center comes out clean. Serve at once. Yield: 4 servings.

Pomegranate-Orange Cooler

Pomegranate-Orange Cooler

5 C. pomegranate juice)
2 1/2 C. vodka
1/3 C. orange-flavored liqueur
1/3 C. fresh lime juice
2 1/2 C. chilled ginger ale

In a pitcher, combine pomegranate juice, vodka, orange-flavored liqueur, and fresh lime juice. Cover and chill until very cold, at least 1 hour. Just before serving, stir in ginger ale. Pour into ice-filled glasses. If desired, garnish glasses with thin orange slices.

Joyce Chen’s Egg Foo Yung

Joyce Chen’s Egg Foo Yung

2 C. Chicken Broth
1/4 tsp. MSG
1/2 tsp. Salt
1 tsp. Catsup
1 T. Soy Sauce
3 1/2 T. Flour in 1/4 C. Cold Water
1 T. Oil
1/2 C. Shredded Celery, using end of stalk
1/4 C. Onion, sliced longwise
1 C. Mushrooms
1 tsp. Salt
5-7 Eggs
1 C. Bean Sprouts

To make sauce combine first 5 ingredients (Broth through Soy Sauce) in a small pan. Heat until boiling, stir in flour water. Cook, stirring constantly, until thickened and glossy. Heat oil in sauté pan. Add onion, celery and mushrooms to pan, cooking until onions are clear and vegetables are all soft. Sprinkle with salt, remove from pan; place in large bowl. Add eggs and bean sprouts; mix well. Drop onto hot greased skillet about 1/2 cup at a time. Fry until golden brown, about 5 minutes total. Serve drizzled with warm sauce.

Healthy Breakfast: Scrambled Eggs with Cream Cheese, Lean Homemade Sausage, Glazed Fruit

Healthy Breakfast: Scrambled Eggs with Cream Cheese, Lean Homemade Sausage, Glazed Fruit

Scrambled Eggs with Cream Cheese

8 eggs, lightly beaten
1/4 C. milk
1/4 lb. cream cheese, cut into bits
3 T. unsalted butter

Combine eggs, milk and cream cheese in a bowl. Season with salt and pepper to taste and set aside. Melt butter in a nonstick skillet over medium low heat. Add eggs and cook slowly, stirring constantly with a wooden spoon until eggs are just set but still creamy. (Do not overcook.)

Lean Homemade Sausage

1/2 lb. lean ground pork
1/4 tsp. ground rosemary
1/8 tsp. ground thyme
1/8 tsp. dried marjoram, crushed

Combine all ingredients and salt and pepper to taste in a bowl. Mix well. Place in an air-tight container and refrigerate 4-24 hours to allow flavors to blend. Shape into 1/2 inch thick patties. Heat a heavy nonstick skillet over medium high heat. Cook sausage patties 8-10 minutes, turning occasionally until cooked throughout.

Glazed Fruit

1 C. fresh blueberries
1 C. strawberries, sliced
1 C. peaches, sliced
1/4 C. low sugar blackberry preserves
1/4 C. low sugar orange marmalade
2 T. lemon juice
1 tsp. lemon peel, grated

Grouping together in rows, place the fruit in a large glass bowl. In two separate small saucepans, heat each jam with one half of the lemon juice and lemon peel until it boils. Pour each melted jam on one half of the fruit. Serve.

Yield: 6 servings
Calories: 465
Fat: 31.6g
Fiber: 2.6g

Angel Grahams

Angel Grahams

1 C. Butter, melted
1 C. Sugar
1/2 C. canned Milk (??? Evaporated or Condensed?)
1 Egg, lightly beaten
1 C. Coconut Flakes
1 C. Nuts
1 C. Graham Cracker Crumbs
Whole Graham Crackers
2 C. Powdered Sugar
1/2 stick Margarine
2 tsp. Vanilla

Cover bottom of 9 x 13” pan with layer of graham crackers. Combine butter, sugar, milk and egg in a saucepan. Cook, stirring constantly, until boiling. Add coconut, nuts and crumbs; mix well. Pour over crackers in pan and spread evenly. Top with another layer of crackers. Make frosting by mixing powdered sugar, margarine and vanilla and spread over graham crackers. Chill well, then cut into squares.

Healthy Breakfast: Corn Skillet Pancakes, Shredded Spinach and Bacon, Fruit and Yogurt

Healthy Breakfast: Corn Skillet Pancakes, Shredded Spinach and Bacon, Fruit and Yogurt

Corn Skillet Pancakes

1/3 C. white plain flour
2 T. plus 2 tsp. whole wheat flour
1-1/2 tsp. sugar
1 tsp. baking powder
1/8 tsp. salt
1 egg
1/4 C. plus 2 T. skim milk, or lawfat milk
1 T. vegetable oil
2/3 C. corn kernels

Mix together the first 5 ingredients in a bowl. In a separate bowl, combine the next 3 ingredients. Slowly add the corn, stirring. Combine the two mixtures. Spread 1/4 C. of the batter on a well-greased skillet. Cook on medium heat, flipping halfway through, until pancake is golden. Cook remaining batter in the same way.

Shredded Spinach and Bacon

4 bacon slices, cut into thin strips
1 lb. fresh spinach,, finely shredded

Heat a heavy nonstick skillet over medium high heat. Cook bacon 4-5 minutes or until almost crisp. Add spinach and salt and pepper to taste. Sauté 3-4 minutes, stirring occasionally until spinach is just wilted. Serve hot.

Fruit and Yogurt

Prep: 10 min, plus chilling time.
4 C. strawberries, hulled
1/2 lb. pineapple chunks, drained and finely chopped
2 C. blueberry yogurt

Combine all ingredients in a bowl. Chill 10 minutes before serving.

Yield: 4 servings
Calories: 383
Fat: 9.4g
Fiber: 8.5g

Sweet Pickles

Sweet Pickles

Use small cucumbers. Wash, dry and place in crock. Cover with brine – 1 1/2 C. salt in 4 quarts cool water. Lay a cloth over the cukes, then place a plate over the top to weight them down so that all of them are covered by brine. Let stand 2 weeks, rinsing the cloth each day to remove the scum that gathers. After two weeks, remove cucumbers from brine, wash well, and cut into 1″ pieces. Place in crock and cover with alum mixture — 1 T. powdered alum in 2 quarts cool water — and leave for 18 hours. Drain well and cover with hot syrup — 2 quarts sugar, 1 quart vinegar, with 1 T. whole cloves and 2 sticks cinnamon per quart of liquid used tied in cheesecloth, brought to a boil. Each day for three days, drain off the syrup and bring to a boil and re-pour over the cucumbers. On the fourth day, drain, boil, add 2 C. sugar. Meanwhile transfer pickles to jars. Pour syrup over pickles in jars. Cover. No need to seal.

Doris’ Chili Soup

Doris’ Chili Soup

1/2 lb. Hamburger
1 Onion, diced
1 can Chili
1 can Italian Style Tomatoes
1 can sliced Black Olives
2 T. Brown Sugar
Water

Brown hamburger with onions; drain off fat. Add all remaining ingredients except water. Warm over medium heat. Add water to thin to desired consistency.

Paraguayan Cornbread

Paraguayan Cornbread

2 tsp. butter or margarine
6 oz. jack or muenster cheese, grated
1 tsp. freshly grated parmesan cheese
1 tsp. salt
11⁄2 C. canned corn, save some liquid
1 small onion, chopped fine
11⁄2 C. yellow cornmeal
3 eggs, separated
2/3 C. milk
5 tsp. oil

Set oven at 400 degrees. Cover bottom and sides of an 8-inch square baking dish with 1 tsp. butter. Scatter parmesan over the butter. Set aside. Put corn into blender or processor with a tsp. or 2 of liquid from can. Blend until it becomes a smooth puree. In a large bowl, combine corn puree, cornmeal, milk, 1/4 C. oil, grated jack or muenster and salt. Mix thoroughly. In heavy skillet, heat remaining tsp. oil over moderate heat. Add onions and cook, stirring often for 4-5 minutes until soft and transparent but not brown. Scrape onions into cornmeal mixture. In a small deep bowl, beat egg whites until they form stiff but- still-moist peaks. In a separate bowl, beat yolks. Fold yolks into whites, then into corn mixture. Spread into baking dish. Dot top with bits of rest of butter. Bake 45 minutes.

3 Bean Soup

3 Bean Soup

6 slices Bacon, diced
2 large Onion, sliced
2 cloves Garlic, minced
Meaty Beef or Ham Shank
6 C. Water
3 Beef Bouillon Cubes
15oz. Can Pinto Beans, drained
15oz. Can Kidney Beans, drained
15oz. Can Garbanzo Beans, drained
3 Carrots, sliced into 3” pieces
1/2 tsp. Oregano
1/2 tsp. Marjoram
Salt & Pepper to taste

Cook bacon in large Dutch oven; remove bacon and set aside. Remove and discard all but 2 T. drippings. Add onion and garlic to remaining bacon grease and cook until soft. Add shank, water and bouillon. Cover and cook 1 1/2 hours. Lift out meat and cut off bone, return meat to soup, discard bone. Return bacon to pan; add beans, carrots, oregano and marjoram. Cover and simmer until carrots are tender, about 30 minutes. Skim fat from surface, if any. Season to taste with salt and pepper; serve.

Roast Chicken in a Crock Pot

Roast Chicken in a Crock Pot

2 tsp. paprika
1 tsp. salt
1 tsp. onion powder
1 tsp. thyme
½ tsp. garlic powder
¼ tsp. cayenne (red) pepper
¼ tsp. black pepper
1 onion
1 large chicken

Combine the dried spices in a small bowl. Loosely chop the onion and place it in the bottom of the slow cooker. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with the leftover bones

Raspberry, Lime and Mint Smoothie

Raspberry, Lime and Mint Smoothie

6 oz. frozen raspberries
1/2 C. pomegranate juice
2 scoops vanilla fat-free frozen yogurt
Juice of two limes
6 spearmint leaves
1 banana, cut into chunks
Pinch of black pepper

Place all ingredients in a blender or food processor and puree until smooth. Serve immediately, or refrigerate until ready to serve.

Crabmeat Egg Pancake

Crabmeat Egg Pancake

1 C. crabmeat
1/2 C. celery, chopped
2 T. scallions, minced
4 Eggs, well beaten
3 T. oil
salt and pepper to taste

Heat oil in heavy frying pan. Mix beaten eggs into rest of ingredients and pour into pan. Cook over low flame until pancake is well set. Then cut into quarters and turn each piece. Cook just until fully set and cooked through. Overcooking will toughen the cakes.