Beef Teriyaki Skewers

Beef Teriyaki Skewers

Bamboo skewers
1 lb. lean steak (flank steak is my favorite), thinly sliced across the grain
3 cloves garlic
1/2 C. agave nectar
1-1/2 C. dark soy sauce
1/2 C. + 1 tsp. reduced-sodium soy sauce
2 tsp. shao hsing wine
2 tsp. sesame oil
1 tsp. rice vinegar
2 tsp. grated fresh ginger root
1 tsp. ground (dried) ginger

Soak skewers in water for 30 minutes or more (you can do this right before you’re ready to cook). Place meat in a zip-loc bag. Add remaining ingredients to a blender or food processor and blend until garlic is chopped and ingredients are well combined. Pour into the bag, press out the air, and seal. Massage the bag to coat the meat. Refrigerate for 4-8 hours. Thread strips onto the skewers, and discard the marinade. Cook skewers on the grill, on a stove top griddle, or under the broiler for 3-4 minutes.

Green Tomato Pickles

Green Tomato Pickles

Gram’s Note: Good for the toms that don’t ripen in the fall

4 qt. sliced Green Tomatoes
6 medium Onions, sliced
1/2 C. Salt
1 1/2 C. Sugar
1 T. ground Mustard
1 T. Mustard Seed
1 T. Celery Seed
1 T. Allspice
1 T. Whole Black Peppercorns
4 C. Vinegar

Use fairly small green tomatoes. Cut out the stem end and slice into 1/2” thick slices. Slice onion. Place in large bowl and sprinkle with salt; let stand overnight. Drain well. Place spices in small bag made of layered cheesecloth. Combine remaining ingredients in a large kettle, add the spice bag, and simmer about 5 minutes. Add onions and tomatoes, remove spice bag, return to a simmer and cook one minute. Seal in hot sterilized jars. Yields about six pints. If softer pickles are preferred, simmer for up to 30 minutes before jarring.

Penne with Beef and Arugula

Penne with Beef and Arugula

2 New York strip steaks, about 8 oz. each
Salt and freshly ground black pepper
1 tsp. herbes de Provence
1 garlic clove, minced
¾ C. plus 3 tsp. EVOO
1 lb. penne pasta
¼ C. balsamic vinegar
2 tsp. Dijon mustard
¼ C. chopped fresh basil
¼ C. chopped fresh flat-leaf parsley
2 C. chopped arugula

Season the steak with salt and pepper, herbes de Provence, and the minced garlic. In a skillet, heat 3 tsp. the olive oil over medium heat. Cook the steaks for about 7 minutes per side. Remove the meat to a cutting board and let it rest while you cook the pasta. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta, reserving ¼ C. the cooking water. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, ½ tsp. salt, ½ tsp. pepper, the basil, parsley, and ¾ C. olive oil. In a large bowl, toss the pasta with half of the salad dressing and the reserved pasta water. Set aside. Slice the steaks thin and add to the pasta with the arugula. Add more dressing, and season with salt and pepper as needed.

Rich Turkey Gravy

Rich Turkey Gravy

1/4 – 1/3 C. sifted Flour
1/4 C. Turkey Pan Drippings
2 C. Water
2 tsp. Chicken Bouillon

Add drippings to pan and heat over medium heat. Add flour; cook and stir until dark brown. Stir in water and bouillon; cook and stir until thickened and bouillon is dissolved. If desired, stir in parsley.

Red Beef Chili

Red Beef Chili

4 tsp. olive oil
2 pounds bottom round beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 tsp. ground cumin
1 (12 oz.) bottle dark beer
2 tsp. finely chopped semi-sweet chocolate
1 large red onion, finely diced
4 cloves garlic, finely chopped
1/2 poblano, seeded and finely chopped
1 tsp. seeded and chopped habanero
1 Thai bird chile, seeded and chopped
1/2 jalapeno, seeded and chopped
1 tsp. chipotle pepper puree
1 tsp. ancho chile powder
1 tsp. pasilla chile powder
1 tsp. cascabel chile powder
1 tsp. New Mexican chile powder
5 C. homemade chicken stock, or canned low-sodium or water
1 (16-oz.) can whole tomatoes, drained and pureed
2 tsp. maple syrup, or more, to taste
Toasted Cumin Crema, recipe follows

Heat 3 tsp. the oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and sauté until browned on all sides. Sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Stir in the chocolate and cook until beer is almost completely reduced. In a separate pot, add 1 tsp. the oil and add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the poblano, habanero, Thai bird, jand alapeno peppers and cook until soft, about 5 minutes. Add the chipotle puree, ancho powder, pasilla powder, cascabel and New Mexican chile powders and cook an additional 2 minutes. Add the chicken stock and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender. Add the beef mixture back to the pan, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender. Remove from the heat, add the maple syrup, and adjust seasonings. Serve with a dollop of Toasted Cumin Crema.

Toasted Cumin Crema:

1 tsp. cumin seed 1 C. Mexican crema or creme fraiche Salt and freshly ground black pepper. Place the cumin in a small sauté pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

Velma’s Chili Pepper Sauce

Velma’s Chili Pepper Sauce

Gram: “dandy tasty with omelet & stuff”

20 Ripe Tomatoes, chopped
6 Green Peppers, chopped
4 White Onions, chopped
1 C. Sugar
2 C. Vinegar
2 T. Salt
2 tsp. Mace
2 tsp. Cloves
1 tsp. Celery Salt
2 tsp. Nutmeg
Red Pepper to taste

Cook everything to desired thickness. Pour into jars and seal.

Doris’ Chocolate Oatmeal Cookies

Doris’ Chocolate Oatmeal Cookies

1 C. Flour, measured after sifting
1/2 tsp. Baking Soda
1/4 tsp. Baking Powder
1/2 tsp. Salt
1 1/2 C. Rolled Oats
1/2 C. Shortening
1 C. light Brown Sugar
1 Egg, well beaten
2 ounces unsweetened Chocolate, melted
1 tsp. Vanilla
1 C. moist Shredded Coconut

Add baking soda, baking powder and salt to sifted flour and sift again. Stir in rolled oats. In separate bowl, cream together shortening and sugar. Add egg and melted chocolate; mix until smooth. Stir in dry ingredients. Add vanilla and coconut, mix well. Drop by tablespoonfuls onto a greased baking sheet. Press down in grid pattern with back of fork. Bake at 325 degrees 12-15 minutes.

Fanouropita (Greek Cake for Lost Things)

Fanouropita (Greek Cake for Lost Things)

3 3/4 C. (about 18 3/4 oz.) all purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. kosher salt
1 C. (about 7 oz.) sugar
3/4 C. olive oil
3/4 C. freshly squeezed orange juice from about 3 large oranges
1 tsp. vanilla extract
Confectioners’ sugar

Adjust oven rack to middle position and preheat oven to 350°F. Grease springform pan with olive oil and dust with flour, knocking out any excess. In a large bowl, whisk together flour, baking powder, cinnamon, salt, and sugar. Add olive oil, orange juice, and vanilla and stir to combine. Batter will be very thick. Scrape batter into prepared pan and bake until golden and a tester inserted into the middle of the cake comes out clean, about 45 minutes. Let cool 10 minutes then release springform and continue to cool on a wire rack. Dust with confectioners’ sugar before serving. Garnish with slices of orange if desired.

Cathy Tyner’s Unusual Sugar Cookies

Cathy Tyner’s Unusual Sugar Cookies

1/2 C. Powdered Sugar
1 C. Butter
1 Egg
1 tsp. Vanilla
1/2 tsp. Almond Extract
2 1/2 C. All-Purpose Flour
1 tsp. Baking Soda
1 tsp. Cream of Tartar
Granulated Sugar

Sift together all dry ingredients except granulated sugar. Mix all wet ingredients together, then add to flour mixture, stirring until well combined to form dough. Refrigerate at least 2 hours. When dough is chilled, heat oven to 350 degrees. Divide dough and roll portions into 3/16th inch thickness on lightly floured board. Cut into shapes and place on cookie sheet. Sprinkle with granulated sugar, or leave plain for decorating. Bake 7-8 minutes.

Apricot Pecan Brie Tarts

Apricot Pecan Brie Tarts

1 (8-oz.) Brie round, chilled
1 (17.25-oz.) package frozen puff pastry sheets, thawed
1/3 C. apricot preserves
24 pecan halves, toasted

Preheat oven to 425 degrees F. Slice rind from cheese then cut cheese into 24 cubes; set aside. On a lightly floured surface, roll out each pastry sheet to a 10″ x 15″ rectangle; cut each sheet into 12 equal squares. Fit squares into miniature (1-3/4″) muffin pans, extending corners slightly above cup rims. Bake 10 to 12 minutes at 425 degrees F, or until golden. Remove from oven and gently press the handle of a wooden spoon into center of each pastry, forming tart shells. Spoon 1/2 tsp. preserves into each shell; top with a cheese cube and a pecan half. Bake 5 to 7 minutes, or until cheese melts; serve immediately.

Pigs in a Yoke

Pigs in a Yoke

1 C. Milk
1/2 C. Butter
1 tsp. Salt
3 1/2 C. Flour
1 1/2 lb. Brown and Serve Sausage

Cottage Cheese Filling:
1 1/2 pint Creamed Cottage Cheese
1/2 C. Yellow Cornmeal
1/4 C. Milk
2 T. minced Onion
1 tsp. Salt
1 tsp. Parsley
1 tsp. Italian Seasoning
6 Eggs, slightly beaten

Combine all ingredients for cottage cheese filling in large bowl and mix well. In saucepan, heat milk, butter and salt just until butter melts. Blend in flour quickly. Do not handle dough too much. Roll out on floured surface to 1/4″ thickness. Fit into 15x10x1″ jellyroll pan. Flute edge. Spread filling into dough lined pan. Arrange sausage in equal parallel rolls on filling. Bake at 350 degrees for 60 – 65 minutes or until golden. Yield: 6 to 8 servings

Peas and Carrots with Cream

Peas and Carrots with Cream

1½ pounds carrots, peeled and cut into ¼-inch dice
1 pound English peas, shelled (1 C.)
2 T. heavy cream, preferably raw
½ tsp. finely ground unrefined sea salt
¼ tsp. ground white pepper
2 T. chopped fresh mint
1 T. chopped fresh curly parsley

Pour the carrots and peas into a steamer basket and steam them over rapidly boiling water until crisp-tender, about 10 minutes. Transfer them to a serving bowl, then stir in the cream, salt, white pepper, mint, and parsley. Serve warm.

Ma’s Lasagna

Ma’s Lasagna

Lasagna Noodles
1 lb. Mozzarella Cheese, sliced
1 lb. Ricotta Cheese
1/2 C. Onion, chopped
1 1/2 T. Garlic Salad Dressing
2- 6oz Cans Tomato Paste
1 lb. Ground Chuck
1/2 C. Dry Bread Crumbs
1/4 C. Milk
2 Eggs
1/2 C. Parmesan Cheese
1/2 C. Finely Chopped Parsley
1 1/2 T. Salt
1/4 tsp. Pepper
2 Cans Tomatoes
3 C. Water
1/2 tsp. Fennel Seed
1 1/2 T. Basil

Melt 4 tablespoon butter in pan. Add onion, salad dressing mix and tomato. Simmer until liquid evaporates. Combine beef, egg, milk, breadcrumbs, 1/4 C. parmesan cheese, 1/4 C. parsley, salt and pepper. Brown in 2 T. butter in skillet. Add meat to tomato mix. Add paste, rest of parsley, fennel, basil, a little sugar, remaining parmesan, and 2 tsp. Salt. Simmer 1 hour. Start with 1 C. sauce in bottom of pan. Layer noodles on top, a ricotta layer, and then a mozzarella layer. Repeat 3 times. Bake at 350 for 30-40 minutes.

Frozen Cranberry Margaritos

Frozen Cranberry Margaritos

1 (10-oz.) can frozen mojito mix
3/4 C. tequila
1/4 C. whole-berry cranberry sauce
2 T. orange liqueur or Triple Sec
2 T. fresh lime juice
Ice

Combine first 5 ingredients in a blender. Fill blender with ice to 5-C. level, and process until smooth. Serve immediately.

Evelyn Wright’s Impossible Zucchini Pie

Evelyn Wright’s Impossible Zucchini Pie

2 C. chopped Zucchini
1 C. chopped Tomato
1/2 C. chopped Onion
1/3 C. Grated Cheese
1 1/2 C. Milk
3/4 C. Bisquick
3 Eggs
1/2 tsp. Salt
1/4 tsp. Pepper

Heat oven to 400 degrees. Grease 10″ quiche dish or pie plate. Spread zucchini in bottom of dish. Sprinkle tomato, onion and cheese over zucchini. Beat remaining ingredients until smooth, about 15 seconds in blender or 1 minute with hand blender. Pour evenly over vegetable mixture in dish. Bake until knife comes out clean, about 30 minutes. Cool 5-10 minutes before serving.

Doris’ Broccoli Casserole

Doris’ Broccoli Casserole

1 box Frozen Broccoli (Or equivalent in fresh)
1 pint Cottage Cheese
3 Eggs, beaten
1/4 C. Butter
2 T. Onion, minced
3 T. Flour
1/4 lb. diced Cheddar Cheese
Salt & Pepper

Cook broccoli and drain. Place broccoli in greased casserole dish. Beat cottage cheese until creamy. Add milk, eggs, butter, onion and flour until well mixed. Stir in cheese. Pour over broccoli. Bake at 350 degrees for 1 hour.

Cucumbers & Snow Peas with Yogurt Chive Dressing

Cucumbers & Snow Peas with Yogurt Chive Dressing

2 cucumbers
6 oz. snow peas
4 – 6 radishes, rinsed and trimmed
1/4 tsp. Hawaiian, Kosher, or other coarse salt
Fresh ground pepper

Yogurt Chive Dressing
2 oz. plain Greek yogurt (about 4 T.)
3 T. extra virgin olive oil
1 T. tarragon vinegar
1 tsp. fresh lemon juice
3 T. minced chives
Salt & fresh ground pepper to taste

Make the dressing. In a small bowl or measuring C., whisk together all of the dressing ingredients until well combined. Taste-test the dressing on a piece of cucumber. Adjust the seasonings according to taste. Prepare salad ingredients: Peel the cucumbers and slice into quarter pieces lengthwise. Chop into roughly 1/2 to 1 inch pieces, transfer to a salad bowl, and crumble on the course sea salt. Trim any fibrous ends off the snow peas. Bring a small saucepan of water to full boil. Plunge the snow peas in, and count to 30. Remove from the heat and drain through a colander. Slice the snow peas into roughly 1/2 inch pieces. Transfer the snow peas to the salad bowl with the cucumbers. Slice the radishes into thin pieces and add to the bowl with the cucumber and snow peas. Assemble the salad: Toss the salad with a thorough coating of the dressing. Season with salt and fresh ground pepper according to taste. Serve, and enjoy!

Chiles Rellenos

Chiles Rellenos

6 long green Anaheim Chilies (or any moderately hot chilies)
2 oz. Ricotta Cheese
2 oz. Cream Cheese
3/4 cup Corn, fresh or frozen
1/4 cup Chives, freshly snipped
1/2 tsp. Salt

2 T. Canola or Olive Oil
2 cloves Garlic, minced
1 1/2 T. Red Chili Powder
1 Tbs. All-purpose Flour
1 tsp. dried Oregano
2 cups Water
1/4 cup Tomato Paste
3/4 tsp. Salt

Preheat the broiler. Place the fresh chilies on a baking skeet and broil about 6 inches from the heating element, until the skin is blistered a bit, about 6 to 8 minutes per side. Transfer the chilies to a clean paper bag and close tightly to steam the chilies for about 10 more minutes. Meanwhile, in a medium bowl, mix the ricotta cheese, cream cheese, corn, chives, and salt together. Preheat the oven to 300-F degrees. Making sure to keep the stems attached, slip the skins off the chilies. Make a lengthwise slit in each of the chilies to remove the seeds. Fill each chili with about 2 or 3 tablespoons of the cheese
and corn filling, and close the chili so it appears whole. Place the chilies, seam-side up, in a large baking dish. Bake the chilies for about 20 minutes, or until heated through. Serve with the Red Chili Sauce.

Meanwhile, prepare the red Chili sauce by warming the oil in a heavy skillet over medium
heat. Add the garlic and sauté, stirring occasionally, until fragrant, about 2 minutes.
Add the chili powder, flour, and oregano. Cook, stirring constantly, for another minute.
Add the water alternating with portions of the tomato paste. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 15 minutes. Season with salt and serve warm. Makes about 2 cups of sauce.

Pizza Chicken

Pizza Chicken

1 envelope BBQ Shake & Bake
1 tsp. Oregano
2 1/2 lb. Chicken, cut up.
3/4 C. shredded Mozzarella Cheese

Place shake and bake mix and oregano in bag. Prepare, coat and bake chicken as directed on package. Sprinkle with cheese and bake 5 minutes longer, or until cheese has melted.

Roast Chicken

Roast Chicken

3 lb. Roasting ChickenimagesCZS0EAWB
Melted Butter
Thyme
Onion Salt
Basil
Salt & Pepper
2 stalks Celery, minced fine
1 Onion, minced fine
2 Eggs
1/2 C. Milk
Seasoned Bread Cubes Stuffing Mix
Soy Sauce
Flour
Water

Wash and pat dry chicken. Clean cavity well, reserving giblets for gravy. Brush chicken with melted butter. Sprinkle inside and out generously with thyme, onion salt, basil and salt and pepper to taste. Combine celery, onions, eggs, milk and stuffing mix. Stuff lightly into cavity of chicken. Bake at 450 degrees for one hour. Reduce heat to 300 and bake one hour longer. Boil giblets until done. Strain, reserving liquid temporarily. Drain and strain pan drippings from chicken into small sauce pan, adding giblet broth if necessary to equal 2 cups. Add a dash or two of soy sauce. Heat to boiling over medium high heat. Add 2 T. Flour to 1/2 C. cold water, and stir into drippings, cooking until thick. Stir in giblet pieces. Serve roasted chicken with giblet gravy.

Sole Paupiettes with Lemon Sauce

Sole Paupiettes with Lemon Sauce

1 1/2 lb. boneless Fillet of Sole
3/4 lb. cooked Crab Meat, finely chopped
1 1/4 C. Fine Bread Crumbs
2 Eggs, lightly beaten
1/4 C. Lemon Juice
2 T. minced Parsley
1/2 tsp. Fines Herbs
1/4 tsp. Salt
Dash Pepper
1/2 C. Chicken Stock
1/2 C. dry White Wine
2 T. Butter
2 T. Flour
Dash Salt & Pepper
2 T. Parsley
2 T. Lemon Juice

Gently pound fish fillets with flat side of mallet until flat and rectangular. To make filling combine crab, crumbs, eggs, lemon juice, fines herbes, salt and pepper. Spread about 1 T. of filling over each piece of fish, leaving a gap around the edges. Fold up fillet 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. Place rolls in a large frying pan, add wine and stock, bring to a boil. Reduce heat and simmer about 10 minutes. Meanwhile melt butter in small pan and stir in flour, and a dash each of salt and pepper. Cook 1 minute and remove from heat. Remove skewers or strings from fish rolls and arrange on serving platter. Strain cooking liquid from fish, reserving 3/4 cup. Return flour mixture to heat and gradually stir in fish cooking liquids. Cook, stirring until smooth and thickened. Stir in remaining parsley and lemon juice and pour over waiting fish rolls. Yield 6 servings, 3 rolls each.

Jammy Eggs

Jammy Eggs

Jammy Eggs

A good jammy egg—the kind that walks the line between a runny yolk and a fully hard-boiled egg—makes a perfect addition to any snacking meal. You can eat them on their own or add any number of delicious toppings (I’ve shared my favorites on the next spread). The key to these eggs is their texture: centers should be firm enough to hold together but still be soft and velvety, right between liquid and solid. The time it takes your eggs to cook will depend entirely on their size and how cold they are to start with (this recipe assumes large, refrigerated eggs). To avoid runny, undercooked eggs, start out by testing just one; if after 8 minutes the center is still runny instead of just a bit gooey, add another minute to the cook time and test again. 8-MINUTE EGGS Heat 4 to 5 inches (10 to 13 cm) of water in a medium pot until it boils, then use a slotted spoon to carefully lower anywhere from one to four eggs into the water, making sure they’re fully submerged. When the water comes back to a gentle boil, set a timer for 8 minutes. While the eggs cook, combine ice cubes and cold tap water in a bowl to make an ice bath. When the eggs are done, use the slotted spoon to transfer them to the ice bath; let them cool for at least 5 minutes. Carefully peel the eggs, cut them in half lengthwise, and add toppings

 

SATURDAY BAGEL Top it with: Everything spice (mix garlic powder, onion powder, poppy seeds, sesame seeds, and kosher salt)

 

THE BARTAVELLE Top it with: Small dollop of Kewpie mayonnaise and a high-quality anchovy filet

 

GREEN EGGS & HAM Top it with: Prosciutto and pesto

 

NOT-QUITE DEVILED Top it with: Small dollops of mayo and Dijon mustard plus a pinch of minced pickle

 

INSTANT SAMBAL TELUR Top it with: Jarred sambal and fresh basil leaf

 

SALT & SPICE Top it with: Aleppo pepper and flaky salt

 

À LA PROVENÇALE Top it with: Minced sun-dried tomatoes, green olives, and a pinch of salt

 

SHORTCUT BANCHAN Top it with: Chopped kimchi, thinly sliced scallion, and sesame seeds

 

SICHUAN ZINGER Top it with: Chile crisp, Sichuan pepper oil, sesame seeds, and thinly sliced scallion

Pearl King’s Mississippi Mud Bars

Pearl King’s Mississippi Mud Bars

2 C. Sugar
1 C. Vegetable Oil
4 Eggs
1 1/2 C. Flour
1/3 C. Cocoa
1/4 tsp. Salt
2 tsp. Vanilla
1 C. Chopped Nuts

Cream sugar, eggs and oil. Sift flour, cocoa and salt. Add dry ingredients to egg mixture; beat well. Add vanilla and nuts. Bake in 13”x9” pan at 350 degrees 30-35 minutes. While cake is still hot, top with small jar of marshmallow crème. When slightly cooled, spread with mud bar frosting.

Mud Bar Frosting

1/3 C. Margarine
1/2 C. Cocoa
1/3 C. Evaporated Milk
1 tsp. Vanilla
2 1/2 C. Powdered Sugar
1/2 C. Chopped Nuts

Melt margarine, stir in cocoa and milk. Cook 1 minute (do not boil). Remove from heat and add remaining ingredients. Stir until smooth and spread over marshmallow crème on mud bars.

Beef Stock

Beef Stock

14 – 16 pieces of beef shin bone (between 5 & 6 lbs.)
1 tomato (approx. 1/2 C.)
3 T. olive oil
Salt & pepper to taste
2 small carrots – approx. 1 C. (peeled and cut in three)
2 medium onions – approx. 2 C. (peeled and cut in quarters)
2 stalks celery, with leaves if possible, chopped in three
A few mushrooms, halved
Bouquet garni – leek, thyme, parsley
6 cloves garlic (rough chopped)
1 Head of leek top, cut off and halved. Thoroughly washed.
6 – 8 whole black peppercorns
2 T. olive oil
1 C. red wine
5 -6 quarts water

Beef Stock Preparation: Oil bones and place in large roasting pan. Cut tomato in half add to pan with 2 cloves garlic and all other ingredients except wine to roasting pan. Roast 400 degrees for 45 minutes to 1 hour until bones are brown.

Add oil to 12 – 16 quart stock pot. Remove roasting pan from oven – deglaze roasting pan with red wine and scrape pan bottom for any roasting residue. Add wine and roasted bones with tomato garlic to pot with vegetables. Cover with 5 – 6 quarts of water and add Bouquet of Garni. Bring to boil and skim. Reduce heat to medium for slow rolling boil and skim occasionally. Reduce by 1/2 and check for flavor. Strain, discard solids and refrigerate. Skim fat off after stock has refrigerated overnight.

Eggplant Roulade with Lamb Shank and Red Wine Sauce

Eggplant Roulade with Lamb Shank and Red Wine Sauce

Filling:
1 C. butternut squash (1/2 of butternut squash)
8 oz. ricotta cheese
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. coriander
Fresh mint
Salt & pepper
Egg

Eggplant Wrap:
1 large eggplant – approx. 4 C.(Top cut off – cut lengthwise into 1/4″ slices)
½ C. soy flour
6 eggs

Lamb Shank:
3 lamb shanks
1/4 C. soy flour to coat
2 C. beef stock
1 C. red wine
Olive Oil – 2 T.
Salt & pepper to taste

Finish Sauce:
2 T. shallot
Butter – 1 T.

To Garnish:
Fresh mint
Parsley

Roulade Preparation:
Preheat oven to 375 degrees. Cut squash in half. Scoop seeds out with spoon and place squash on microwave safe dish and cover with plastic wrap. Cook squash in microwave for 8-10 minutes until soft. Scoop out squash meat from skin and mix with egg, ricotta cheese and spices. Refrigerate.

Slice eggplant into 1/4″ lengthwise slices and dust with soy flour. Roast eggplant slices on greased cookie sheet for 30 minutes. Allow slices to cool to handle. Place about 2 T. cheese filling onto center of eggplant slice then fold over both ends. Dip each slice into beaten egg mixture and cook in preheated nonstick pan with a T. of olive oil until well browned on each side.

Lamb Shank Preparation:
Preheat oven to 325 degrees. Coat each shank with about T. soy flour. Brown shanks on all sides over medium heat in large braising pan with olive oil. Deglaze pan with red wine and add beef stock. Cover pan with lid and bake in 325 degree oven for 1 1/2 hours until shanks are fork tender. Take shanks from pan and strain sauce. Cook shallot and butter in sauce pan over medium heat until soft. Add strained sauce from shanks and reduce by 1/3 over medium heat. Serve shanks with eggplant roulade and hot wine sauce.

Ma’s Spaghetti Salad

Ma’s Spaghetti Salad

Cook 1 lb. Spaghetti, then rinse in cold water. Add 1/2 C. Good Seasons Italian Salad Dressing, cut up green or purple onions, celery, green peppers, tomatoes, radishes. Add 1/2 of a 2.75oz. bottle of Johnny’s Salad Seasoning. Mix well and chill. Toss and add pepper when serving.

Camarao Piripiri (Portuguese Spicy Shrimp)

Camarao Piripiri (Portuguese Spicy Shrimp)

4 cloves garlic, chopped
1/4 C. peanut oil or vegetable oil
1 to 2 tsp. crushed red pepper
1 tsp. sugar
Salt to taste
1 lb. jumbo shrimp, peeled and deveined
2 T. butter or margarine
1 T. fresh lemon juice
Chopped parsley

Combine the garlic and the peanut oil in blender and puree until smooth. Add the crushed red pepper, sugar and salt to taste. Arrange shrimp in glass bowl; pour mixture over shrimp. Toss until shrimp is completely coated. Marinate shrimp in refrigerator for 4 hours. Set oven control to broil or 550 degrees. Broil the shrimp 4 inches from heat for 5 to 6 minutes, turning once. Melt the butter and stir in lemon juice. To serve, pour the lemon-butter over the shrimp. Garnish with chopped parsley.

Dumplings

Dumplings

1 1/2 C. Flour
1 T. Sugar
2 tsp. baking Powder
1/2 tsp. Salt
1 Egg
2 2/3 C. Milk
2 T. Melted Shortening
1/4 tsp. Dry Mustard, optional
1 1/2 tsp. Caraway Seed, optional

Sift flour, add baking powder and salt and sift again (add mustard and seed with salt if using). Combine egg, milk and shortening in small bowl, then pour all at once to the dry ingredients. Mix just enough to moisten. Drop by tablespoonfuls into simmering pot. Cover tightly and cook 25 minutes.

Broiled Seafood Muffins

Broiled Seafood Muffins

2 English Muffins, split
2 T. Mayonnaise
4 oz. Cooked Crab, Shrimp, Fish, or canned Tuna
2oz. Grated Cheddar Cheese

Toast muffins and spread with mayonnaise. Top with seafood and cheese. Broil until cheese melts.

Lentil Salad (with diced roasted vegetables and vinaigrette)

Lentil Salad (with diced roasted vegetables and vinaigrette)

1 red onion, peeled and diced
1 small leek, white part only diced
1 medium carrot, peeled and diced
1 small turnip, peeled and diced
1 tsp. thyme leaves
4 T. extra virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 C. chicken stock or water
6 oz. small green lentils (lentilles de puy)
1 1/2 T. sherry vinegar
2 tsp. chopped parsley
1 head of frisse, leaves cleaned and trimmed

Heat the oven to 350. Place the onion, leek, carrot and turnip in a small roasting pan. Add the thyme, half the oil and season with salt and pepper. Roast the vegetables until they begin to brown, about 20 minutes. Add the lentils and the stock or water. Season the lentils with salt then cover the pan and continue roasting until the lentils are tender, about 1 hour. Dress the lentils with the remaining oil and the vinegar. Allow the lentils to cool to room temperature. Adjust the seasoning if necessary, add the parsley and serve on a bed of frisee.

Yield: 4 servings
Calories: 181
Fat: 7g
Fiber: 10.4g

German Pancakes

German Pancakes

3526708699_4e2b546dcc3 Eggs
1/2 C. Flour
1/4 tsp. Salt
1/2 C. Milk
2 T. melted Margarine

Preheat oven to 450 degrees. Prepare a baking dish, well greasing the bottom. Whip eggs in a medium bowl just to break up all the yolks. Slowly add flour, beating constantly. Add salt, milk and margarine. Pour batter into baking dish and bake 18 minutes at 450 degrees. Decrease heat to 350 and cook 10 more minutes. Serve with melted margarine, powdered sugar and a lemon wedge. Serves 2

Uses for Hummus

Uses for Hummus

To thicken and flavor soups, mix in some plain or flavored store-bought hummus. This technique works especially well with vegetable soups.

To bind fish or crab cakes, use plain hummus instead of eggs or bread crumbs. Just a bit of hummus binds the ingredients together and adds an unexpectedly pleasant flavor.

For an outstanding hot dip that will keep guests noshing, combine hummus and cream cheese or another flavorful semisoft cheese (such as Brie or Camembert) and microwave just until the cheese melts. Serve with crackers, bread, or cut-up vegetables.

To stir up a quick sauce for poultry, thin out plain or flavored hummus with chicken broth.

When you’re out of mayonnaise and need a tasty sandwich spread, use hummus. It works especially well with wrap sandwiches that include vegetables and chicken or turkey.

Cornbread

Cornbread

1 1/2 C. Yellow Cornmeal
1 C. Flour
1/3 C. Sugar
1 tsp. Salt
1 1/2 C. Milk
1 T. Baking Powder
2 Eggs
6 T. melted (but cool) Butter
8 T. melted (but cooled) Shortening

Preheat oven to 400 degrees. Sift dry ingredients into a mixing bowl. Beat the eggs lightly, stir in melted butter and shortening and add milk. Pour into dry ingredients and beat together until smooth; do not overbeat. Lightly butter an 8 x 12 shallow baking pan and pour in the batter. Bake in center of the oven for about 30 minutes or until the bread comes slightly away from the sides and it is golden brown.

Nettle Ravioli Filling

Nettle Ravioli Filling

1 1/2 tsp. extra virgin olive oil
1 C. minced leek whites
1/2 C. minced scallion (“spring” or “green onion”), white and green parts
salt and freshly ground black pepper
1 lb. fresh ricotta cheese
2/3 C. ricotta salata, grated
1/2 C. mascarpone
1/4 C. grated parmesan cheese
4 C. cooked, squeezed, chopped nettles
2 T. chopped fresh basil leaves
2 T. chopped fresh parsley
1 egg, beaten

Heat the olive oil in a skillet. Add the leek and cook, stirring, until softened. Add the scallion and cook for another minute or two, until the scallion has softened. Season with salt and pepper, and set aside to cool. Combine the cheeses. Add the leek and scallion mixture. Incorporate the nettles and herbs, and stir in the beaten egg. Taste and adjust seasonings.

Doris’ Macaroni Salad

Doris’ Macaroni Salad

Cook 1/2 package sea shell noodles until done; drain. Melt 1/2 cube margarine over low heat in a frying pan. Add 4-6 whole eggs to pan, but do not mix. Add hot noodles over eggs immediately. Mix lightly while cooking to retain chunks of egg. Add crumbled fried bacon (or bacos) or bits of ham. Serve.

English Pea Pesto with Lemon

English Pea Pesto with Lemon

1/2 C. pine nuts, toasted
2 C. English peas, blanched
2 Meyer lemons, zested on a micro plane
3/4 C. olive oil
8 mint leaves, chiffonade
black pepper and salt to taste

In a food processor, pulse the pine nuts until roughly chopped. Add the peas and drizzle in the olive oil while the machine is running. Pour the pea mixture into a bowl and fold in the mint, lemon zest, salt and black pepper. Try spread on toasted bread with arugula and red pepper flakes.

Pumpkin Cookies

Pumpkin Cookies

1 C. Shortening
1 C. Sugar
1 C. Pumpkin
1 tsp. Vanilla
2 C. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon

Cream together shortening, sugar and pumpkin. Sift together remaining ingredients and then add them to pumpkin mixture and stir until combined. Drop from teaspoon onto baking sheet and bake at 350 degrees for 15 minutes.

Frosting:
3 T. Butter
4 T. Milk
½ C. Brown Sugar
1 C. Powdered Sugar

Stir together butter, milk and brown sugar in a saucepan and bring to a boil. Cook at boil for 2 minutes; remove from heat and allow to cool. Stir in the powdered sugar and spread on cookies.

Warm White Bean and Shrimp Salad with Lime Vinaigrette

Warm White Bean and Shrimp Salad with Lime Vinaigrette

1 tsp. olive oil
1 medium onion, peeled and diced
1 C. Great Northern beans, soaked overnight and drained
7 C. water
1 medium-size ancho chili
1 tsp. salt, plus more to taste
Freshly ground pepper to taste
2 tsp. chopped cilantro

1 large clove garlic, peeled and minced
2 T. fresh lime juice
3 T. olive oil
⅛ tsp. salt
Freshly ground pepper to taste
The shrimp:
½ C. sesame seeds
¼ C. cumin seeds
½ tsp. salt, plus more to taste
Olive oil spray
1 lb. large shrimp, peeled and deveined
2 egg whites, lightly beaten
1 lime, halved

To make the beans, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beans and water and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 hour. Drain and season with the salt and pepper to taste. Meanwhile, place the chili in a saucepan and cover with water. Simmer until the chili is soft, about 5 minutes. Stem and seed the chili. Cut into small dice and set aside. To make the dressing, whisk together the garlic, lime juice, olive oil, salt and pepper. Set aside. To make the shrimp, heat a small skillet over medium heat. Add sesame seeds and shake pan until seeds are toasted, about 20 seconds. Place in a bowl. Place cumin seeds in the skillet and toast for about 15 seconds. Place in a spice grinder and pulse until cracked but not ground. Stir together sesame and cumin seeds and 1/2 tsp. salt. Preheat broiler. Spray a baking sheet with the olive oil. One at a time, dip the shrimp into the egg whites and then coat with the sesame seed mixture. Place on the prepared baking sheet. Broil the shrimp until cooked through and nicely browned, about 3 minutes per side. Season with additional salt and squeeze the lime juice over the shrimp. Place the warm beans in a large bowl. Stir in the chili and toss with the vinaigrette. Season with additional salt if needed. Divide the salad among 4 plates and top with shrimp. Garnish with the cilantro and serve.

Fastnachts

Fastnachts

1 1/2 C. Milk
1/4 C. light Molasses
1 tsp. Salt
1/4 C. soft Butter
1 pkg. Yeast
1/2 C. Warm Water (105 – 115)
1 Egg, beaten
4 1/4 – 4 1/2 C. sifted Flour

Heat milk until bubbles form around edge of pan. Add molasses, salt and butter, stirring until butter is melted. Remove from heat; cool to luke warm. Sprinkle yeast over warm water; stir until dissolved. Add milk mixture, egg and 2 C. flour; beat until smooth and light. Beat in 2 1/4 C. flour with spoon. Dough will be soft. Cover with damp towl and let rise in warm place until double in bulk. Punch down dough. If dough is too soft to handle, work in additional 1/4 C. flour. Turn out onto well floured pastry cloth or board, rolling over to coat lightly with flour. Knead 10 times to make a smooth dough. Cover with mixing bowl; let rest 10 minutes. Divide dough in half. Roll out 1/2″ thick and cut with 3-inch doughnut cutter. Repeat with remaining dough. Cover formed doughnuts witha towel and let rise until double. When ready, heat vegetable oil 2 inches deep to 375 degrees. Gently drop fastnachts, 3 to 4 at a time, into hot oil. Fry until golden on both sides, about 3 minutes. Drain well on paper towels, roll in granulated sugar. Yield: 24