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Rice Pilaf

Rice Pilaf

Rice Pilaf

 

1 green onion

1 clove garlic

5 1/2 T. uncooked rice

3 oz. fresh mushrooms

1 tsp. dried parsley

1/2 small onion

3/4 C. vegetable broth

1/4 T. olive oil

 

Wipe mushrooms with damp paper towel and slice; mince garlic and finely chop onion. Heat oil in a nonstick saucepan on medium heat, and sauté onion and garlic until soft, about 2-3 minutes; be careful not to burn. Adjust heat to medium-high, add broth and parsley: bring to a boil. Add rice, return to a boil, then reduce heat to medium: add mushrooms, stir and cover. Simmer 15-20 minutes, or until rice is cooked and water is absorbed. Remove from heat and let stand, covered, another 5 minutes and serve.

Homemade Hamburger Helper Mix (with Variations)

Homemade Hamburger Helper Mix (with Variations)

 

Homemade Hamburger Helper Mix

 

1 1/4 tsp. black pepper

1 T. garlic powder

2 T. dried parsley

1/3 cup instant onion

3 T. onion powder

1 T. salt

1 2/3 cup dry milk

3 1/2 T. beef bouillon

Mix this all up and store in a glass jar or other sealed container.

 

Use 1/2 cup for each pound of ground meat.

 

Basic recipe:

 

1 pound ground beef

1/2 cup of mix (above)

1 to 2 cups noodles (elbow macaroni for example)

1 1/2 to 3 cups water

flavorings

 

Brown and drain the ground beef. Stir in the dry mix, then add 2 cups hot water and 2 cups noodles. You can add more or less water and noodles, proportionately, depending on much you need to stretch that pound of beef. Bring to a boil, then turn down to a simmer, cover, and cook until noodles are tender, about 20 minutes.

 

Cheeseburger skillet: add 1 cup dehydrated cheese with the dry mix. Or cook as above, then stir in 2 cups grated Cheddar or Colby cheese before serving.

 

Stroganoff: add a bit of 1/2 tsp of onion powder and 1/2 tsp celery salt with the dry mix. Stir in a 1/2 cup fresh or canned mushrooms. After cooking noodles, stir in 1/4 cup sour cream just before serving.

 

Chili: Add one 14.5 oz can diced tomatoes, 1 T. chili powder.

 

Potato variation: Instead of macaroni, add 2-3 cups very thinly sliced potatoes. Simmer 20-30 minutes until potatoes are tender. Uncover and simmer until liquid has evaporated.

Picnic Kit for Home or Car

Picnic Kit for Home or Car

First, choose a container that suits the personality of the person who will be using the kit. It might be a traditional basket, a large canvass bag, or even a small backpack.

 

Next, use the list below as a guideline for what to keep in your kit. Maybe you won’t need all of the items, but these are good essentials to have on hand so you’ll always be prepared for spur of the moment picnics.

Utensils — forks, knives, spoons, plates — Coleman (the camping folks) make a very nice, portable service for 4, or use some from home or even paper plates and plastic cutlery.

Non-perishable foods — dried fruit, peanut butter, crackers, nuts, etc.

Beverages – bottled water, juice boxes, etc.

A corkscrew (if serving wine) and can opener, or better yet, multi-tooled Swiss Army knife.

Salt and pepper, either small shakers or disposable packets.

Small packets of condiments such as mustard, ketchup and mayonnaise.

Napkins and Paper Towels.

Matches and possibly a candle. (Use caution and make sure candles for picnics are enclosed so they can’t blow over and start a fire, and never use in a high fire danger area.)

A large trash bag to clean up the mess later.

A small plastic bag containing sunscreen, lip balm, insect replellent, band-aids, wet naps and a bandana.

A blanket or sheet to spread the whole thing out on, should you need or want to sit on the ground

If you bring your dog along, don’t forget a bowl, water, and food for the pooch.

Options: You might also want to pack some fun extras, depending on the amount of room in your container:

Single use camera

Inflatable beach ball

Frisbee

Small bottle of bubble mix

Deck of cards, crossword puzzle book, etc.

Perfectly Cooked Brown Rice

Perfectly Cooked Brown Rice

2 1/2 C. long-grain brown rice (I buy Mahatma)
4 1/4 C. water

Place the rice in a bowl and, using your fingers, rinse under cold running water until the water runs clear. Drain in a strainer. In a pot, bring the drained rice and the water to a boil. Reduce heat to low, cover, and simmer until the water has been absorbed and the rice is tender, about 40 minutes. If there is unabsorbed water left, drain the rice in a strainer. Remove from heat and fluff gently with a fork to separate the grains.

Berry Refrigerator Preserves

Berry Refrigerator Preserves

 

1 quart berries

1 to 1 1/2 cups sugar

1 teaspoon fresh lemon juice

 

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

Basic Mayonnaise & Variations

Basic Mayonnaise & Variations

 

4 large egg yolks

1 teaspoon dry mustard

1½ cups vegetable oil (we used canola)

2 tablespoons lemon juice

salt + pepper to taste

 

Throw egg yolks and mustard into the bowl of a food processor. With the food processor running, very slowly pour a slow, steady stream of the vegetable oil into the egg yolks until the “mayo” forms. Add lemon juice and process just to combine. Season with salt and pepper. Makes about 2 cups of mayonnaise that will keep for about a week.

 

Variations on Basic Mayonnaise:

Put about 1 cup of basic mayonnaise back in the food processor, and for each of the variations below:

 

Garlic Basil Mayonnaise:

Throw a bunch of washed and dried fresh basil and 2 cloves of chopped garlic into the food processor with the basic mayonnaise, then process until the basil is chopped. We also though you could just stir prepared basil pesto into mayonnaise, but we didn’t feel like making pesto first.

 

Spicy Curry Mayonnaise:

Stir in about 1 teaspoon each of curry powder and sriracha hot sauce. Season with black pepper.

 

Lemon Caper Mayonnaise

Add grated zest and juice of 1 lemon and about 2 tablespoons capers into the food processor with the basic mayonnaise, then process until the capers are finely chopped.

Impossible Pies – Savory

Impossible Pies – Savory

Impossible Pies - Savory¾ C. Bisquick
½ – 1 ½ C. Milk
2 Eggs

Fillings of choice – about 3 C. total

Grease a 9” pie pan. Layer in your filling ingredients. Mix bisquick, milk and eggs together. You can use milk plus another liquid as well, such as milk and stock, or mix in a little mustard, etc. It seems to be very forgiving in how much liquid to be added. You can season your “crust” with herbs and spices to match your filling choice if desired. Pour over filling. Bake at 400 degrees for 30-340 minutes, until knife inserted in center comes out clean.

Cheeseburger
Taco
Quesadilla
Chicken Pot Pie
Crab Cake
Chicken Cordon Bleu
Ham & Swiss
Barbecue Beef
Chicken & Broccoli
Vegetable
Chiles Rellenos
Sausage & Cheese Breakfast Bake

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Well Stocked Eastern European Pantry

Apple Cider Vinegar

Beans

Cabbage

Carrots

Caraway

Cumin

Chives

“Colorful Salt” – Sahrena Sol

Dill

Lovage

Juniper

Mace

Marjoram

Mustard Seed

Paprika

Parsley

Potatoes

Sage

Spearmint

Sour Cream

Sauerkraut

Summer Savory

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Oils & Vinegars

 

Olive Oil

Peanut Oil

Sesame Oil

Vegetable Oil

Apple Cider Vinegar

Balsamic Vinegar

White Vinegar

Red Wine Vinegar

Rice Wine Vinegar

Sherry Vinegar

White Wine VInegar

 

Spices & Seasonings

 

Kosher salt

Sea salt flakes

Whole black peppercorns

Crushed red pepper flakes

Ancho chile powder

Cayenne powder

Chipotle powder

Paprika, hot and smoked sweet

Ras el hanout spice blend

Cinnamon sticks

Ground cinnamon

Celery seeds

Coriander seeds

Ground cumin

Mustard seeds

Whole nutmeg

Sesame seeds

 

 

Canned, Bottled & Boxed

 

Beef broth

Low-sodium chicken broth

Coconut milk

San Marzano tomatoes, crushed and whole

Couscous

Dried pastas

Great Northern beans

Cannellini beans

Hot sauce

Sriracha

Harissa paste

Reduced-sodium soy sauce

Dijon mustard

Chipotle peppers in adobo sauce

White anchovies

Honey

Maple syrup

 

 

Basics

 

Plain dried bread crumbs

Panko bread crumbs

All-purpose flour

Rice flour

Cornstarch

Baking powder

Baking soda

Sugar, granulated and dark brown

Well Stocked Louisiana Pantry

Well Stocked Louisiana Pantry

Well Stocked Louisiana Pantry

Rice

Red Beans

Corn Meal, Corn Flour, Grits

Cayenne Pepper

Filé Powder

Creole Mustard

Tony Chachere’s Creole Seasoning

Zataran’s Crab Boil

Louisiana Hot Sauce

Steen’s Cane Vinegar

Cane Syrup

Pickled Okra

Chicory Coffee

Trinity (Fresh): Onions, Celery, Bell Pepper

Crawfish

Sausage: Boudin Blanc, Andouiille

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Well Stocked Greek Pantry

Well Stocked Greek Pantry

Olive Oíl

Kalamata Olives

Canned Gigante Beans

Grape Leaves

Nigella

Greek Oregano

Dried Orange Peel

Bay Leaves

Cinnamon

Nutmeg

Cloves

Fennel

Madras Pepper

Yellow Split Pea or Dried “Fava” Beans

Dried Figs

Zante Currants

Tuna Alonnisos

Santorini Capers

Trahanas (Ancient Greek Pasta)

Orzo

Thyme Honey (such as Eergon)

Fire Roasted Red Peppers in Vinegar

Fleur de Sal

Phyllo Dough

Feta Cheese

Lemon

Mint

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Well Stocked Mexican Pantry

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Masa Harina

Mexican Lard

Black Beans

Pinto Beans

Fideos

Pepitos

Guajillo Chiles

Chipotle Chiles

Ancho Chiles

Pasilla Chiles

Achiote

Mexican Oregano

Canela Cinnamon

Anise seeds

Chili powder

Crushed red pepper and cayenne

Cumin (seeds and ground)

Garlic

Ground allspice

Ground ancho chile pepper

Ground coriander

Tamarind

Agave

Mexican Chocolate

Piloncillo

Crema

Queso Cojita

Queso Oaxaca

Limes

Poblanos

Epazote

Cilantro

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Well Stocked Italian Pantry

Pantry.jpgCanned Tomatoes

High Quality Canned Fish: Tuna, Sardines, Anchovies

Semolina FLour

Bread Crumbs

Balsamic Vinegar

Basil

Caponata

Capers

Dried Porcini Mushrooms

Fava Beans

Fennel

Garlic

Giardiera

Gnocchi

Lemon

Mint

Olives

Olive Oil

Onion

Oregano

Parsley

Pasta, Various

Pine Nuts

Polenta

Red Pepper Flakes

Roasted Red Peppers

White Beans

Cheeses:  Parm-Reggi, Salumi

Arborio Rice

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Well-Stocked Caribbean Pantry

1. Jerk Chicken Skewers With Mango Habenero Sauce

Allspice

Annato (Achiote)

Black Beans

Callaloo

Cilantro

Cinnamon

Cloves

Coconut Milk

Coconut Water

Coconut Aminos

Coconut Oil

Coconut

Corn Meal

Garlic Powder

Ginger

“Green Seasoning”

“Ground Provisions” – tubular root vegetables, cassava, yucca, sweet potatoes, yams, etc.

Jerk Seasoning

Limes

Mint

Molasses

Nutmeg

Palm Sugar

Pepper Sauces

Pigeon Peas

Kidney Beans

Yellow & Green Split Peas

Rice

Rum

Saltfish

Saltmeat (pig tails, beef)

Scallion

Scotch Bonnet or Habanero Peppers

Sweet Potato

Thyme

Turmeric

White Sauce & Variations

White Sauce & Variations

 

1 T. Butter

1 T. Flour

1/8 tsp. Salt

Dash Pepper

3/4 C. Milk

 

In small saucepan melt butter. Stir in flour, salt and pepper.  Add milk all at once.  Cook and stir until thickened and bubbly.  Cook and stir one minute longer.

 

Almond Sauce: Cook as above, except add 1/4 C. Slivered Almonds with melted butter.  Omit salt, and add 1 tsp. chicken bullion granules with the flour.

 

Cheese Sauce: Prepare as above, but omit salt.  Over low heat, stir 3/4 C. shredded cheese into cooked sauce.  Continue stirring until melted. 

 

Herb-Garlic Sauce: Cook 1 clove minced garlic in melted butter.  Stir in 1/4 tsp. chosen herb with the flour (basil, caraway, oregano, celery seed, sage).

 

Lemon-Chive:  Stir in snipped chives and grated lemon peel with the flour.

 

Parmesan Cheese: Omit salt.  Stir in 1/4 C. Parmesan cheese into cooked sauce until melted.

Sourdough Yogurt Starter

Sourdough Yogurt Starter

 

1 C. Milk

1 C. Flour

2 T. Yogurt, plain

 

Heat milk until it reaches 100F (38C) on a thermometer.  Remove from heat and stir in yogurt.  Port mixture into a clean plastic container, cover tightly and let stand in a warm place for 18 to 24 hours.  Be sure to punch a small hole in container lid to allow gases to escape. Mixture should resemble the consistency of yogurt.  A curd should form and the mixture should not flow readily when the container is slightly tilted.  If clear liquid rises to the top of mixture, simply stir it back in.  If liquid or starter turns pink, discard mixture and start again.

 

After curd has formed, gradually stir 1 cup flour into the starter until smoothly blended.  Cover tightly and let stand in a warm place 85F (30C) until mixture is full of bubbles and has a good sour smell, approximately 2 to 5 days.  If clear liquid forms on top of mixture, stir it back into starter.  Each time you use part of your starter replenish it with equal amounts of warm milk 100F (38C) and flour. Cover and let stand in a warm place several hours or overnight until it is full of bubbles.  Cover and store in refrigerator until needed.  Starter should always be at room temperature before using. Low-fat or skim milk may be used in place of whole milk.  Always be consistent in type of milk used.

Roasted Garlic

Roasted Garlic

8 fresh garlic bulbs

2 to 4 tsp. olive oil

4 rosemary sprigs, or oregano sprigs

 

Remove outer layers of skin from garlic, leaving cloves and head intact.  Place all heads on double thickness of foil; top with olive oil and herbs.  Fold up and seal.  Bake in 375 degree F.  oven for about 1 hour.  Serve one whole head per person.  Squeeze cooked cloves from skin onto cooked meat and vegetables or on French or rye bread. Note:  If you prefer you may trim tops off garlic heads to expose tops of garlic cloves.  This makes cloves easier to scoop out.  Then bake as instructed.  Cooking time may be slightly reduced.

Mix and Match Skillet Meals

Mix and Match Skillet Meals

 

 

PASTA, RICE, GRAINS

SAUCE

MEAT

VEGETABLES

1 cup uncooked

14-16 oz. plus 1-1/2 cups liquid

1 lb. cooked

2 cups, cooked or raw

Rice Mixes

Tortellini

White Rice

Brown Rice

Pasta

Spaghetti

Bulgur Wheat

Noodles

Pasta Mixes

Cream of Chicken Soup

Cream of Mushroom Soup

Canned Broth

Pasta Sauce

Cheese Sauces

Cream of Potato Soup

Tomato Soup

Alfredo Sauce

Ground Beef

Chopped Beef

Frozen Meatballs

Chopped Chicken

Sliced Pork

Chopped Ham

Uncooked Shrimp

Canned Beans

Baby Carrots

Bell Peppers

Hash Brown Potatoes

Peas

Corn

Green Beans

Broccoli

Frozen Mixed Vegetables

 

 

Choose one ingredient from each column and combine them in a large skillet with a tight cover. This is a great way to use leftover meats and vegetables.

 

Bring the ingredients to a boil in a large skillet, then stir well, reduce heat, cover, and simmer for 20-30 minutes until pasta or rice is tender and meat and vegetables are thoroughly heated. Sprinkle cheese over skillet just before serving. You can begin each skillet meal by sautéing some onion and garlic in a bit of oil, then adding the remaining ingredients and simmering until done.

Homemade Breading

Homemade Breading

 

4 C. packaged Cornflake Crumbs

4 tsp. Chicken Bullion

4 tsp. Paprika

2 tsp. Poultry Seasoning

1 tsp. Italian Herb Seasoning

1/2 tsp. Pepper

1 tsp. Garlic Powder

1 tsp. Onion Powder

 

Combine all ingredients and mix well.  Place in an air-tight container.  Mix well before using.  Plan to use about 1 tsp. breading for each item breaded.

Edible Tempura Color

Edible Tempura Color

 

(for painting sugar cookies)

 

2 Large Egg Yolks

Liquid Food Coloring

 

Beat yolks and divide into several small containers (5).  Add food coloring while mixing, drop by drop until desired color is achieved.  Paint cookies BEFORE baking.

Dinner Rolls

Dinner Rolls

 

4 1/4 – 4 3/4 C. Flour

1 pkg. Dry Yeast

1 C. Milk

1/3 C. Sugar

1/3 C. Shortening or Butter

1/2 tsp. Salt

2 Eggs

 

Combine 2 C. of flour and the yeast; Set aside.  Heat and stir milk, sugar, shortening, and salt just until warm and shortening almost melts.  Add to flour mixture along with the eggs.  Beat with an electric mixer on low speed  30 seconds, scraping bowl constantly.  Beat on high 3 minutes. Using spoon, stir in as much flour as you can.

 

Turn dough on lightly floured surface and knead enough remaining dough to make the dough stiff and elastic.  Shape dough into ball.  Place into greased ball and turn to coat.  Cover and let rise until double.  Punch dough down.  Turn onto lightly floured surface.  Divide dough in half and allow to rest 10 minutes.  Shape dough into desired rolls.  Cover and allow to rise in a warm place until nearly double.

 

Butterhorns: roll dough into circle.   Cut like a pizza, and roll crescents up.  Brush with melted butter

 

Rosettes:  Divide each dough half into 16 pieces.  Roll each piece on lightly floured surface.  Roll into 12” rope.  Tie in loose knot.  Leaving 2 long ends.  Tuck top end under roll.  Bring bottom up and tuck into center.

 

Parker House Rolls:  Roll dough and cut into round pieces.  Make an off-center partial cut with a dull knife.  Fold so larger piece hangs over the lower.

 

Cloverleafs:  Roll small pieces into small balls.  Place 3 in greased muffin cup.

 

Bake 12-15 minutes or until golden brown

 

Crepes

Crepes

 

1 1/2 C. Milk

1 C. Flour

2 Eggs

1 T. Oil

 

Combine all ingredients with 1/4 tsp. salt.  Beat with rotary beater until well-mixed.  Heat a lightly greased 6” skillet.  Remove from heat.  Spoon in 2 T. crepe batter and tilt skillet to spread.  Return to heat, brown on one side only.  Invert pan over paper towels and remove crepe.  Repeat until batter is gone, greasing skillet occasionally.  You can omit salt and use 2 T. sugar for desert crepes.

Basic Teriyaki Sauce

Basic Teriyaki Sauce

 

1 C. Mirin

1/2 C. sake

1/2 C. dark soy sauce

 

Combine all ingredients. Bring to a boil in saucepan and simmer 10 minutes.    Cool before using as a marinade.

Awesome Turkey Giblet Stock

Awesome Turkey Giblet Stock

 

1 giblets, neck and liver from Turkey

6 C. water

1 stalk celery, sliced

1 carrot, sliced

1 onion, quartered

2 tangerines, zested

1 bay leaf

1 tsp. whole black peppercorns

 

In a large saucepan, combine the neck and giblets (excluding the liver), 6 C. water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.  Strain the stock through a fine sieve into a bowl. Reserve the liver for stuffing. Reserve the neck and remaining giblets for the gravy.

Traditional Fondue

Traditional Fondue

 

1 lb. shredded Gruyère

1 clove garlic

1 1/2 C. dry white wine

1 T. lemon juice

3 T. flour

pepper and nutmeg to taste

 

for dipping:

1 baguette, cut into cubes

1 apple (granny smith or some tart/sweet thing), cut into chunks

1 lb. cooked sausages, sliced thick

 

Toss cheese and flour together; set aside. Rub the inside of the pot with the cut side of the garlic clove. Pour wine into the pot and heat until warm, not boiling. Add the lemon juice. Add cheese by the handful to the wine, stirring constantly until melted and creamy. Add pepper and nutmeg to taste. Let the mixture come to a boil once and remove from heat. Set over flame so the fondue bubbles lightly. Spear the bread, apple, or sausage and dip in the fondue.

Pumpkin Seed Snacks

Pumpkin Seed Snacks

Basic Roasted Pumpkin Seeds:  Preheat oven to 350°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.  In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

 

Lemon Pepper Pumpkin Seeds:  In a medium-sized bowl whisk together 1 egg white, and 2 tsp. Lemon Pepper (the kidlet’s favorite seasoning on everything ;)).  Add 1 C.  pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more lemon pepper when they come out of the oven. Taste and season with salt if needed (lemon pepper has a fair amount of salt in it).

 

 

Chili Powder Pumpkin Seeds: In a medium-sized bowl whisk together 1 egg white, 2 tsp. chili powder and 1/2 tsp. salt. Add 1 C.  pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more chili powder when they come out of the oven. Taste and season with more salt if needed. 

Spicy and Cheesy Pumpkin Seeds:  In a small mixing bowl, beat an egg white with a whisk until soft and foamy. Stir in a pinch of salt, ¼ tsp. Cayenne Pepper, ¼ tsp. Garlic Powder, 2 tsp. Soy Sauce, and ¼ C. very finely and freshly grated Parmesan Cheese.  Spread 2 C. pumpkin seeds in an even layer on a parchment-lined baking sheet. Coat with the egg-white mixture. Bake 13–15 minutes until the pumpkin seeds pop. Let them cool completely and store in a covered container.

 

Sweet & Spicy Pumpkin Seeds: In a medium-sized bowl whisk together an egg white, ¼ C. sugar, ½ tsp. cayenne pepper and ½ tsp. salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.

Pumpkin Roasted Pumpkin Seeds

If you really like the *pumpkiny* flavor of pumpkin seeds, you can do it differently.  Do not rinse the seeds.  The pulpy bits left on the seeds crisp up and turn a little brown and crunchy and add a lot of flavor.

 

 

 

 

 

Antipasti Platter

Antipasti Platter

 

An antipasto come before the meal (il pasto), and its function is to prepare the stomach for the courses.  So the antipasto is to be merely tasted, savored slowly in minimal amount rather than devoured. Otherwise it takes the place of the meal, becoming an epilogue instead of a prologue.

There are many different kinds of antipasti. They follow one general rule, which is that hot ones are served before a reasonably light meal, cold ones before a substantial meal. Also, they must have a certain harmony with the rest of the menu – they should bear some relationship to the dishes that follow. The visual element of antipasti dishes is important so that the appetite is stimulated in the imagination even before it is stimulated by the taste. A skillful blending of colors and garnishes is all part of the exercise: preparing a plate of antipasti is like playing with a puzzle.

Most of the recipes have one indispensable ingredient in common: extra virgin olive oil.

Just as olive trees have been constant feature of Tuscan landscape for thousands of years, so olive oil has always played leading role in Tuscan cooking. There is an old saying that wine lift the spirits and oil lift the taste, which confirm the dominant role of olive oil in the kitchens of peasant and aristocrat alike. Bruschetta and raw vegetable dip pinzimonio cannot be the same without the unmistakable taste of extra virgin olive oil!

 

A platter of Mediterranean-style savory bites that partners well with predinner drinks at holiday gatherings. It is an easy option for cocktail parties, open houses, and lunch buffets, too, because many of the items can be store-bought.

 

Start with a visit to a good deli or specialty-foods store to find ready-made items like olives; specialty nuts, such as Marcona almonds; artisanal cheeses, such as pecorino, Manchego, mozzarella, and fresh goat cheese; spreads, such as tapenade; and cured meats, including prosciutto, salami, mortadella, and coppa. Serve four to six items, and plan on 1 to 2 ounces (30 to 60 g) of each per guest. You can supplement these offerings with raw or roasted vegetables with a Mediterranean-style dipping sauce.

Assembly

 

Choose an attractive tray, platter, or cutting board. Or, create a dramatic presentation using a long, narrow platter, a tiered charcuterie “tower,” or several matching small plates, with a single antipasto on each. Arrange the food to create an unfussy, natural look, piling items casually and rolling or loosely folding sliced meats. Decorate with grape leaves, fresh herbs such as sage, rosemary, or thyme. Place small plates, decorative cocktail picks or salad forks, and cocktail napkins next to the antipasto assortment.

Accompaniments

 

Serve a basket of thinly sliced baguette rounds, slices of coarse country bread, cubes of focaccia, or crackers. You can also set out bread sticks.

 

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Traditional Antipasti Platter

 

Cold Cuts (charcuterie) – sliced thin:

 

Imported prosciutto (San Danielle is the best) or other ham such as Parma or Cappicolla

Mild salami (Columbus) or other Italian cured sausage

Imported mortadella with pistachio nuts

Mild coppa

 

Marinated Vegetables:

 

Marinated artichoke hearts

Roasted red peppers

Pepperoncini

Marinated mushrooms / Pickled Mushrooms

 

Cheeses:

 

Bocconcini

Chunks of Parmesano Reggiano or Peccorino

Asiago, Provolone, aged white cheddar and / or Italian Fontina cheese, cut in thin stripes

 

Breads:

 

Breadsticks

Focaccia, ciabatta or herb slab (variety of artisan breads)

Crostini or Bruschetta

 

Olives:

 

Combination of Storebought gourmet olives (Kalamata, Nicoise, and Colossole)

Marinated Olives

 

Misc:

 

Deviled eggs

Grilled vegetables (zucchini, eggplant, peppers, mushrooms or onions)

Figs (if in season), Melon (if in season, can wrap the prosciutto around it), Fresh Grapes

Candied Walnuts

 

Grilled Figs Wrapped in Proscuitto

 

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Bruschetta

Bruschetta

1 loaf french bread

6 cloves garlic

1/4 cup olive oil

6 roma tomatoes

1/2 cup grated fresh parmesan cheese

4 tsp. dried oregano

2 tsp. dried basil

 

Slice the bread lengthwise once and cut each half in half the short way. Process the garlic and olive oil in a mini chopper until it is blended and brush it on the open faces of the four bread pieces. Slice the tomatoes into rounds, and cover the bread. Sprinkle the oregano and basil evenly over the pieces and then do the same with the cheese. Cook on a cookie sheet or foil under the broiler until the cheese melts and the edges of the bread just start to brown (5-15 minutes).

  

  

BRUSCHETTA, CROSTINI and CROSTONI

 

Bruschetta originated in the central part of Italy, and has now spread to other parts. In Tuscany it is called “Fettunta”, that literally means oiled slice.

 

In the regions of Umbria, Tuscany, Lazio, Marche and the Abruzzi the original basic bruschetta was always the same 1/2″inch slice of home-made bread, at least 2 days old, unsalted close type of bread with a good crust. It was toasted on a grill over a wood fire, rubbed with garlic while still hot and seasoned with sea salt and extra-virgin olive oil.

 

Crostini and Crostoni are variations in size of Bruschetta. Crostini are thinner and Crostoni are thicker. They evolved from the original basic Bruschetta recipe to their present day forms. Some recipes can be quite sophisticated, pretty far away from the original peasant roots.

 

TIPS

 

1. Bruschetta, Crostini and Crostoni are very quick and easy to prepare, but please always remember to use only the best quality extra-virgin olive oil and good bread.

 

2. If you don’t have time to bake your own bread, buy a good firm loaf.

 

Never use a loaf which, when you squeeze the crumbs between your fingers, becomes a ball of dough. The bread should spring back after being squeezed.

 

3. Traditionally, bruschetta was cooked over charcoal; today it is more often toasted on a ridged cast iron griddle. These methods give the bread a slightly charred flavour as well as an attractive ridged pattern.

 

4. Crostoni are either toasted under the grill (Us broiler) or in the oven. Crostini are cooked in the same way. The meaning is clear: an antipasto come before the meal (il pasto), and its function is to prepare the stomach for the courses.

 

Basic Pasta Dough

Basic Pasta Dough

Basic Semolina Pasta Dough (Pasta Fresca)

 

3 C. (375 g) semolina flour

1/2 tsp. kosher salt

1-1 1/4 C. warm water

 

On a clean work surface, mix together the semolina flour and the salt. Make a well in the flour and add the water to the center of the well a little at a time. With a fork, gradually pull some of the flour into the water mixture and continue mixing until a soft dough begins to form. With your hands, knead the dough until it is smooth and elastic, about 8 minutes. Cover the dough with a kitchen towel and let rest for 20 minutes. Cut the dough into desired shapes.

 

 

Basic Egg Pasta Dough (Pasta Fresca All’Uovo)

 

2 1/4C. All Purpose Flour

4 Large Eggs, Room Temperature

 

Make a well in the flour and add the eggs to the center. With a fork, lightly beat the eggs, and use the fork to gradually pull in some of the flour. Mix the flour and eggs together until well combined. Knead dough until it becomes smooth and elastic. Cover the dough and let rest for 20 minutes. Cut the dough into six pieces and cover with a towel. Pass one piece at a time through a pasta machine. Starting on the widest setting, pass the dough through, then fold the dough like an envelope and pass it through the widest setting again. Repeat these steps until the dough is smooth and elastic, 8 to 10 times. Begin to lower the setting a notch on the pasta machine and pass the dough through once on each setting, finishing on the second to thinnest setting. Lay the clough out on a flat surface sprinkled lightly with flour. Let the dough dry slightly; it should still be a little tack)’ and pliable or it will not cut properly. Cut the dough into desired shapes: tagliatelle, tagliatelle, spaghetti, what have you. Or use the sheets to make stuffed pastas such as ravioli, lasagna, or cannelloni.

Fresh Pasta

Fresh Pasta

Fresh pasta can be flavored with garlic or herbs. For garlic pasta, add one minced large garlic clove to the eggs and salt before incorporating with the flour. For thyme pasta, mix two heaping teaspoons of fresh thyme leaves into the flour before you make the well. This recipe for fresh pasta will make enough for 4 to 6 servings.

 

2 1/2 cups all-purpose flour

3 large eggs

Generous pinch of sea salt

 

MAKING DOUGH: Sift flour onto large flat work surface. Form well in center of flour. Place eggs and salt in well; whisk lightly with fork to blend. Using fork, gradually mix flour from inside walls of well into egg mixture to form coarse dough. Knead until dough is satiny and surface is almost smooth, about 4 minutes. Form dough into ball. Cover with plastic wrap and let dough rest at least 30 minutes and up to 3 hours. KNEADING DOUGH: Set rollers for pasta machine, on widest setting. Using dough cutter, cut dough into eight equal pieces. Form each piece into ball; flatten into disks. Run one dough disk through rollers, dusting lightly with flour if dough sticks (keep remaining dough disks covered). Working on lightly floured surface, fold dough into thirds as for business letter. Pass dough, edges first, through rollers again. Repeat process six times, keeping rollers at widest setting and lightly dusting rollers with flour if dough sticks. FORMING PASTA SHEETS: Adjust width of rollers to next smaller setting, and pass dough through rollers. Continue adjusting roller width to smaller settings, running dough through each setting without folding, and dusting rollers very lightly with flour if necessary until long dough sheet forms, about 24 to 30 inches long. Hang strips over pasta drying rack, just until pasta is slightly dry, about 10 minutes (pasta should not be brittle or wet). Repeat kneading remaining dough disks and forming them into pasta sheets.

 

Uncooked Tomato Sauce

Uncooked Tomato Sauce

This simple sauce is the traditional topping on a Neapolitan pizza and suits a wide range of pizza preparations. It is light on the palate and fulfills its role as an undernote to pizza, allowing the additional toppings to stand out. If you are using canned tomatoes, look for the sweetest ones you can find. Taste them out of the can and, if they are a bit too acidic, add a pinch of sugar.

 

8 ripe plum (Roma) tomatoes or 1 can (16 oz) plum (Roma) tomatoes with their juices 

1 tablespoon extra-virgin olive oil

salt and freshly ground pepper

 

Fit a food mill with the coarse or medium blade and place over a small mixing bowl. Pass the tomatoes through the mill into the bowl. Alternatively, use a food processor: Peel the fresh tomatoes, if using. Place the fresh or canned tomatoes in a food processor fitted with the metal blade and pulse to form a coarse purée. Add the olive oil and season to taste with salt and pepper. Use immediately, or transfer to a tightly covered container and refrigerate for up to 2 days. Makes about 1 1/2 cups, enough for six 9-inch pizzas

Neapolitan Pizza Dough

Neapolitan Pizza Dough

A Neapolitan pizza crust must be thin, but not cracker-thin as is traditional in Rome. If you prefer an extra-crisp super-thin crust, roll the dough into a round 11 inches (28 cm) in diameter rather than the 9 inches (23 cm) specified in the pizza recipes. Note that these directions make enough for 2 crusts. This pizza recipe calls for only half that amount. You can refrigerate the extra dough for up to 2 days or freeze for up to 1 month, or double the topping ingredients in the recipes and make 2 pizzas.

 

1 1/2 teaspoons active dry yeast

1/4 cup lukewarm water (105 degrees F)

1 1/2 tablespoons olive oil

1/2 cup cold water

1 2/3 cups unbleached all-purpose flour, plus flour for kneading

3/4 teaspoon salt

 

In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes. Stir in the olive oil and the cold water, and then whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in the remaining flour, 1/2 cup at a time, until the dough comes together in a rough mass. On a lightly floured work surface, knead the dough until smooth and velvety, 8 to 10 minutes. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes. Divide into 2 equal portions, knead briefly, then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface and set the balls on it. Cover them with a kitchen towel and let rise for 1 hour, then stretch and top the dough as directed in each recipe. You may also store one or both balls of dough until ready to use. For short-term storage and for a slow rise resulting in more flavor, place the dough balls on a small baking pan lined with a kitchen towel, cover them with a second towel and refrigerate for up to 48 hours; remove from the refrigerator and let stand at room temperature for 10 to 15 minutes before forming the pizza. For longer storage, slip each flour-dusted ball into a plastic freezer bag, seal tightly and freeze for up to 1 month. Before use, place the frozen dough in a lightly oiled bowl, cover loosely with plastic wrap, and let thaw overnight in the refrigerator or for about 2 hours at room temperature. The thawed dough should be puffy and soft to the touch.

Pantry List

Pantry List

Oils, Vinegars & Condiments

Oils: extra-virgin olive oil, canola oil

Trans-fat-free margarine

Vinegars: distilled white, cider, red-wine, balsamic, rice

Dijon mustard

Ketchup

Barbecue sauce

Reduced-fat mayonnaise

Reduced-sodium soy sauce

Prepared pesto

Salsa

Hot sauce

Salt

Black pepper

Dried herbs and spices: ground cumin, cayenne pepper, chili powder, crushed red pepper, rosemary, thyme leaves, oregano, Italian seasoning blend, tarragon leaves, ground cinnamon, ground ginger

Vanilla extract

Canned tomatoes, tomato paste

Reduced-sodium broths

Canned beans: cannellini, kidney, chickpeas (garbanzo beans)

Canned lentils

Chunk light tuna and salmon

Assorted whole-wheat pasta

Regular and instant brown rice

Whole-wheat couscous

Regular and quick-cooking barley

Bulgur

Rolled oats

Dried lentils

Baking Products

Whole-wheat flour and whole-wheat pastry flour. (Store in the refrigerator or freezer.)

All-purpose flour

Baking powder

Baking soda

Unprocessed wheat bran

Quick-rising yeast

Cornstarch

Brown sugar

Granulated sugar

Honey

Walnuts, pecans, sesame seeds, almonds

Dried apricots, dates, cranberries, raisins

Peanut butter (natural)

1% or skim milk

Reduced-fat sour cream

Fruit juice

Large eggs

Cheese: sharp Cheddar, feta, Parmesan, mozzarella

Nonfat or light vanilla yogurt

Frozen fruit

Frozen vegetables: edamame (soybeans), broccoli, corn, bell pepper-and-onion mix, peas, spinach

Low-fat ice cream, frozen yogurt and/or sorbet

Frozen cheese ravioli or tortellini

Beurre Blanc

Beurre Blanc

2 T. shallots, finely minced

1/4 C. white wine or dry vermouth

1/4 C. white wine vinegar

4 ounces unsalted butter, cut into pieces

Salt to taste

White pepper to taste

Lemon Juice

 

In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the lemon juice or vinegar and reduce a glace. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or “mount” a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break. Taste and adjust seasonings, adding drops of lemon juice if more acidity is needed. Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos

Shortcut Fish Fumet

Shortcut Fish Fumet

1 1/2 C. bottled Clam Juice

1 C. Water

1 C. Dry White Wine

1 Onion, chopped

6 parsley stems

 

Simmer all ingredients together for about 30 minutes, allowing liquid to reduce to 2 C. Strain.

Classic Fish Fumet

Classic Fish Fumet

1 T. unsalted butter

1 C. sliced onion

3 parsley stems

2 1/2 lb. fish bones (no heads), well rinsed under cold water, such as halibut

3/4 C. dry white wine

1 T. lemon juice

2 quarts cold water

1/4 C. mushroom trimmings

1 T., roughly chopped garlic

1/2 tsp. fresh thyme leaves

3 thin slices lemon

Salt and freshly ground black pepper

 

Set a 1-gallon stockpot over a medium-heat and add the butter to the pan. When the butter has melted, add the onion, parsley and fish bones to the pot. Sweat the onions, parsley and bones by covering the pot for 5 to 7 minutes. Uncover the pot and add the white wine and lemon juice to the pot. Stir gently and cover with the cold water. Add the remaining items to the stockpot and raise the heat. Bring the contents of the pot to a boil, and reduce to a simmer. Cook the stock for 45 minutes to 1 hour. Strain and cool the stock in an ice bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.

Cook’s Illustrated Fool Proof Pie Dough

Cook’s Illustrated Fool Proof Pie Dough

2 1/2 C. unbleached all-purpose flour, divided

1 tsp. salt

2 T. sugar

1 1/2 sticks cold unsalted butter, cut into 1/4-inch slices

1/2 C. cold vegetable shortening, cut into 4 pieces

1/4 C. each cold vodka and cold water

 

In food processor, pulse 1 1/2 C. flour, salt and sugar until combined, about two 1-second pluses. Add butter and shortening and process until homogenous dough starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1 C. flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4-6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until it is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4- inch disc. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Yield: 1 (9-inch) double crust