2 C. cornmeal
½ C. berries
3/4 C. water
1/4 C. oil for frying
5 tsp. oil
Blend cornmeal water and 5 tsp. oil. Add the berries. Heat the oil in a large skillet. Drop the batter by small spoonfuls into oil. Fry until golden brown and then turn, about 5 minutes per side. Drain.
Easy Peasy Tomato Sauce
15 pounds tomatoes, stems removed
8 T. bottled lemon juice (optional, if canning)
Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness. Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed. Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking. When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week. Alternatively, you can transfer the cooled sauce to freeze-proof containers or zip-top bags and freeze for up to 3 months.
Canning Method: Prepare a boiling water bath and 4 to 6 quart-sized canning jars. Follow the directions above through Step 3. Remove the stockpot from heat. Transfer the hot tomato sauce to warmed jars, leaving about 1 inch of headspace. Stir in 2 T. of bottled lemon juice per jar. Wipe the rims with a towel, then seal with lids and bands. Process the jars in a boiling water bath for 40 minutes, adjusting time for altitude as needed. Properly canned tomato sauce will be shelf stable for at least 1 year.
1 small bunch radishes
2 C. (160 grams) sugar snap peas
3/4 C. (45 grams) minced chives
1 ball burrata
the juice and zest of 1 very small lemon
olive oil
flake sea salt
black pepper
Prep the vegetables: Scrub the radishes well, and then trim off the greens and whiskery end bits. Slice the radishes thinly, on a mandoline or by hand, or simply quarter them. Wash the snap peas, trim each end, and pull away the connective strings. Slice the snap peas on a bias. Mince the chives.
Set out a large plate and break the burrata into pieces. (You can dice the burrata, but it’s just as easy to tear it into pieces and hand-scatter across the plate.) Now spread the radishes over the burrata, and then the snap peas, and then the chives. Juice and zest the lemon over the plate, and drizzle a generous measure of olive oil over everything. Finish with sea salt (I used about 1/8 tsp.), and several cracks of black pepper. Serve with bread for mopping.
½ C. stemmed dried shiitake mushrooms
1 C. hot water
12 ounces rigatoni pasta
1 T. olive oil
4 slices thick bacon, cut crosswise into 1/4 inch pieces
4 ounces thinly sliced cooked pork (from leftover pork chops or tenderloin)
¼ C. minced shallots
2 cloves garlic, minced
1/4 C. brandy
1 ½ C. heavy cream
1 tsp. chopped fresh thyme
½ tsp. salt
¼ tsp. freshly ground black pepper
3 ounces fresh baby spinach
½ C. grated Parmigiano-Reggiano cheese
Place the dried mushrooms in a medium bowl, cover with the hot water, and let sit until reconstituted and soft, about 15 minutes. Drain the mushrooms and their liquid through a fine mesh strainer into a clean bowl, squeezing the mushrooms to extract as much liquid as possible. Reserve ½ C. of the liquid and roughly chop the mushrooms. Set aside. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, 10-12 minutes (or according to package directions). Meanwhile, heat the oil in a large skillet over medium heat. Add the bacon and sauté until browned and just slightly crisp, but still chewy. Remove the bacon from the pan with a slotted spoon onto a paper towel and set aside. Add the shallots to the pan and sauté until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped mushrooms, and cook, stirring, for 2 minutes. Add the ½ C. reserved mushroom liquid, and ¼ C. brandy, and bring to a boil, and cook, stirring occasionally, until the liquid is nearly all evaporated. Add the cream, thyme, salt, and pepper and return to a simmer. Cook, stirring occasionally, until the cream is reduced and thick, 4 to 5 minutes. Add the half of the cheese and stir to incorporate. Add the bacon, sliced pork and spinach and heat just until the pork is warmed through and the spinach is slightly wilted. Drain the pasta and add to the pan with the sauce, tossing well to coat. Divide the pasta between four serving bowls, garnish each with the remaining cheese, and serve immediately.
Let me make this clear, brownie mix begs you to add your magic to them. Below are some suggestions for you to take a 18 to 21oz brownie mix and improve it greatly.
It’s How You Slice a Brownie That Counts
Who says a brownie has to be square. Add some pizazz.
Bake brownies 20-25 minutes and bake them in a pie pan instead of a square pan. Cut them out in wedges instead of squares.
Use a smaller deeper pan for thicker brownies. They’ll bake in about 40 minutes and then cut them out extra-large or smaller for tea parties.
Cut brownies into rounds with a biscuit cutter and sandwich two together with your favorite jam. Dust the top with powdered confectioners’ sugar.
Dust brownie triangles, squares, or rectangles with confectioners’ sugar to jazz them up.
Crumble up brownies and serve them over ice cream.
Cheddar Chive Rice
1 c. uncooked rice
2 c. low-sodium chicken broth
1/4 tsp. garlic powder
freshly ground black pepper to taste
1/4 c. shredded cheddar cheese 2% milk cheese works great
3 green onions sliced thin
Add rice, chicken broth, garlic powder, and a few grinds of black pepper to a small saucepan. Bring to a low boil over medium-high heat. Stir, cover, and reduce heat to low. Cook rice 20 minutes (adjust cooking time according to package directions if using brown rice or quinoa). When done stir in cheese and green onions before serving.
To spruce up store-bought coleslaw, stir in some orange marmalade and toasted chopped almonds.
To balance the flavor of tomato sauce, stir in 1/4 C. grape jelly for every 4 C. homemade sauce. The sweetness of the jelly helps to balance the acidity of less-than-perfect tomatoes.
To make muffins with a surprise inside, spoon 2 tsp. muffin batter into each muffin cup. Make an indentation in the muffin batter with the back of a spoon and ladle in 1 tsp. jam, marmalade, or preserves. Spoon the remaining batter over the jam in each muffin C.. Bake as directed in the recipe.
To make overnight stuffed French toast, cut 1 loaf Italian bread crosswise into 8 to 10 slices that are each about 1 1/2 inches thick. Cut a slit through the top crust of each slice to form a deep pocket. In a medium bowl, mix together 1 package (8 oz.) cream cheese, 2 tsp. confectioners’ sugar, and 1/2 tsp. almond extract. Spread the cream cheese mixture equally inside the bread pockets, then spread 1/2 to 3/4 C. strawberry, raspberry or cherry preserves equally inside the pockets, opposite the cream cheese. Lay the stuffed bread in a single layer in a shallow 4-quart baking dish (roughly 15 x 10 inches). In a medium bowl, combine 5 eggs, 1 1/2 C. light cream or half-and-half, 1 tsp. vanilla extract, 1 tsp. confectioners’ sugar, and a pinch of salt. Pour evenly over the bread, tilting the pan and swirling the egg mixture to completely saturate the bread. Cover and chill in the refrigerator overnight. In the morning, bring the bread to room temperature, then cook in unsalted butter or oil on a griddle until golden brown on both sides, 3 to 5 minutes per side. Serve with maple syrup.
To make a quick glaze for baked or grilled chicken, mix together cherry preserves and fresh orange juice. Brush onto the chicken before baking or during the last 5 minutes of grilling to create a glaze.
For a quick carrot slaw with a twist, combine 3 C. pre-shredded carrots, 1/2 chopped red onion, 1/4 C. golden raisins, 1 tsp. orange marmalade, 1/4 C. olive oil, 3 tsp. capers, 3 tsp. red-wine vinegar, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper.
For sweet and savory slow-cooked brisket, put a 3-pound brisket in a slow cooker, in one or two pieces. In a medium bowl, combine 1 C. ketchup, 1/4 C. grape jam, 1 envelope onion soup mix, and 1/2 tsp. freshly ground black pepper. Add the mixture to the slow cooker, making sure the meat is well-coated. Cover and cook on low until the meat is tender, 8 to 10 hours.
To thicken a vinaigrette, whisk in a few tsp. orange marmalade, apricot jam, or raspberry preserves.
For a quick filling for thumbprint cookies or nut rolls, mix together raspberry jam and almond extract.
To pull together a fresh strawberry dessert sauce, melt 2 tsp. strawberry preserves over medium heat. Add 2 tsp. brandy, a pinch of salt, and 1 pint sliced strawberries. Cook until the berries begin to fall apart. Cool, then serve the sauce over cake or ice cream.
For an easy cherry marinade for grilled chicken, combine:
1/4 C. cherry preserves
2 tsp. olive oil
6 oz. black cherry soda
1/2 tsp. salt
2 tsp. fresh lemon juice
1/4 tsp. ground cinnamon
Add to the mixture 2 pounds of boneless, skinless chicken breasts or thighs and marinate in the refrigerator for 4 to 8 hours. Grill or broil the chicken, then bring the marinade to a boil in a saucepan. Add another 6 oz. black cherry soda, a drained can of dark sweet Bing cherries, and boil for 5 minutes. Dissolve 1 tsp. cornstarch in 1 tsp. cold water and stir into the marinade until thickened. Serve with the chicken. Some grated orange zest makes a nice touch.
For a wonderful sauce for salmon or chicken, mix 1 part blueberry or raspberry jam into 2 parts barbecue sauce. Spoon a layer of the sauce over the salmon or chicken and broil until finished. Spoon a little more sauce over the salmon or chicken before serving.
For a simply outstanding glaze for roasted or grilled leg of lamb, use red currant jelly mixed with fresh orange juice.
To stir up a quick glaze for barbecued ribs, combine 2/3 C. apricot preserves, 2 tsp. Dijon mustard, 1 tsp. toasted sesame oil, and 1/4 tsp. cayenne pepper in a saucepan. Simmer over low heat for 5 minutes, then brush onto the barbecued ribs during the last 10 minutes of cooking.
For an easy apple glaze for pork, combine 1/4 C. apple jelly, 2 tsp. fresh lemon juice, 1/2 tsp. ground cinnamon, and 1/4 tsp. ground allspice. Place 1 pork tenderloin in a small roasting pan and brush with half of the apple-jelly mixture. Roast in a 375°F oven until the center registers 155°F on an instant-read thermometer and the juices run clear, about 25 minutes. Let stand for 10 minutes. Meanwhile, on a broiler pan, arrange 2 cored and thinly sliced red apples and brush with the remaining apple-jelly mixture. Broil 5 inches from the heat until the apple slices are tender, about 5 minutes. Serve with the sliced tenderloin.
To make an easy orange sauce for fruit desserts or cheesecake, boil 3 C. fresh orange juice until reduced to 1 1/2 C., then stir in 1/2 C. orange marmalade and 1/4 C. firmly packed brown sugar. Thicken with a mixture of 1 tsp. cornstarch dissolved in 1 tsp. fresh lemon juice.
To make upside-down muffins, spoon 1 1/2 tsp. your favorite jam or preserves into the bottom of each greased muffin C. in the pan. Top with your favorite muffin batter and bake as directed in the recipe. Run a knife around the sides and invert the muffins onto a rack to cool.
To make a glaze for Brie cheese, stir together 1/2 C. strawberry or cherry preserves, 1/2 tsp. grated lemon zest, and 1/4 tsp. almond extract. Spread over the wheel of Brie and bake at 350°F until the cheese just begins to melt, 12 to 15 minutes.
For a jump-start on cold strawberry soup, combine strawberry preserves and buttermilk as the base.
For a dessert of strawberries with warm rhubarb sauce, cook 1 pound frozen, cut-up rhubarb and 1/2 C. sugar in a saucepan over medium heat until the rhubarb is softened, about 10 minutes. Stir in 1 C. strawberry preserves. Serve warm over 1 1/2 pints sliced strawberries. Garnish with sour cream or whipped cream, if you like.
To doctor up plain yogurt, stir in strawberry, raspberry, or blueberry jam. It’s both cheaper and healthier than buying yogurt C. that are premixed with “fruit at the bottom.â€
For an easy cake filling, mix 1/2 C. your favorite jam, jelly, or preserves with 1 tsp. brandy or liqueur and microwave until the mixture can be stirred smooth.
To quickly glaze a fruit tart or cheesecake and give it a pretty sheen, melt some red currant jelly in a microwavable bowl. Brush the melted jelly over the top of the fruit tart or cheesecake.
Uses for Ketchup
To make real Russian dressing, whisk together 1/4 C. mayonnaise, 1/4 C. sour cream, 2 tsp. ketchup, and 3 tsp. fresh lemon juice. Then, to be truly authentic, fold in 2 tsp. red or black caviar (remember— salmon eggs are very reasonably priced if you don’t want to splurge on the serious stuff).
For a basic sweet-and-sour stir-fry sauce, dissolve 1 tsp. cornstarch in 1 tsp. cold water in the bottom of a medium bowl. Stir in:
1/3 C. rice vinegar
1/2 tsp. finely chopped fresh ginger
3 tsp. ketchup
2 1/2 to 3 tsp. dark brown sugar
1/2 garlic clove, minced
1 tsp. rice wine or dry sherry
Add the sauce to the hot wok or skillet at the end of stir-frying and cook until thickened, about 1 minute. This sauce tastes great with chicken, pork, and seafood.
To make an easy braising liquid for beef brisket, mix 2 1/2 C. ketchup with 2 1/2 C. beef broth. Scatter 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper over 2 to 3 pounds of beef brisket. Brown the brisket in a Dutch oven in 1 tsp. vegetable oil. Remove the brisket and sauté 2 large chopped onions in the pan. Add the ketchup mixture and simmer for 2 minutes. Add the brisket, cover, and simmer until the meat is fork-tender, about 2 hours. Skim the fat from the gravy, then slice the meat and serve with the gravy.
2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 C. Water
1/2 C. Honey
1/2 C. Red wine vinegar
2 T. Dijon mustard
1 1/2 T. Cornstarch
1 T. Tabasco (optional)
Place the bacon grease in a saucepan over medium−high heat. Add the onions and sauté until the onions start to blacken. While the onions are caramelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well.
Add the cornstarch and whisk well. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed. To reheat use a double boiler.
Apple Cinnamon Cake
1 box spice cake mix
1 21-ounce can apple pie filling
3 eggs
3 tablespoons sugar
1 teaspoon ground cinnamon
Frozen whipped cream
Preheat oven 350 F. Grease bottom of 13-by-9 pan. In a large bowl, beat dry cake mix, pie filling, and eggs with electric mixer set on low for 2 minutes or until batter is thick. Spread half of batter in prepared pan. Combine sugar and cinnamon in a small bowl and sprinkle half the mixture over batter in pan. Bake 32 to 36 minutes or until an inserted toothpick in the center comes out clean. Cool completely. Serve with a dollop of whipped topping. Makes 12 servings.
12 fresh artichokes, small (baby) or medium sized
1Â lemon
1 garlic clove
1-3 sprig of fresh mint
1 red or green chile (optional)
100 ml. Extra virgin olive oil
Salt and pepper
Peel the lemon keeping the rind in one piece. Prepare a large bowl with water and the juice of the lemon. Peel the artichokes leaving the hearts clean with the inner tender leaves. Place the artichoke hearts in the bowl with the sprig of mint and leave them soaking for 20 min. (When peeling the artichokes place them immediately in the water with lemon. It will prevent the peeled artichokes to turn brown) Rinse several times and dry the water out using a salad spinner. Arrange the artichokes at the bottom of your pan with the tails upwards. Add salt and pepper and add the garlic clove, lemon rind, mint, and chile (if used) among the vegetables. Add olive oil and the same amount of water (until the artichokes are covered half size by the liquids). Cover with the lid and simmer gently for 20 minutes. Serve this dish dressing the plate with the cooking juice. It is scrumptious!
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1/2 to 3/4 C. boiling water
2 T. butter, melted
3/4 C. Sun-Maid Goldens and Cherries
2 C. herb-seasoned stuffing mix
1 egg, beaten
1/4 lb. ground beef
1/4 lb. ground hot sausage
1 lb. bacon slices, cut into thirds
Combine 1/2 C. boiling water, butter, Goldens and Cherries and stuffing mix in a large bowl. Gently stir until stuffing is thoroughly moistened, adding additional boiling water if needed. Add egg, ground beef and sausage; mix well. Shape mixture into oblong balls measuring about 3/4 inch by 1-1/2 inches. Wrap one piece of bacon around each ball and place seam-side down on a baking sheet. Bake at 375 degrees for 30 minutes or until bacon is crisp. Set aside on paper towels to drain. Makes 3-1/2 dozen.
Air Fryer Cheesy Tomatoes
1 tomato large
2 T. Parmesan cheese shredded
2 T. Mozzarella cheese or Fresh Mozzarella pearls
4-8 fresh basil leaves
1/2 tsp. coarse sea salt
Slice the tomatoes into 1/4″ slices and lay in air fryer basket. Top each slice with one basil leaf and enough cheese to cover the top. Air fry at 350 for 5 minutes, until the cheese is melted and bubbly. Lightly sprinkle with coarse sea salt and serve
Cecilia O’Brien’s Mulberry Syrup
Mulberries are super-abundant in June and July, and not bad to eat. But that’s just it—they’re not bad. I’d always felt there was a way to get more flavor out of them but got bogged down with the idea of dealing with those pesky stems. The answer to my mulberry question came one June evening as my wife and I were sitting on the back porch at the home of our friends, Joe and Cecilia O’Brien, in southwest Wisconsin. The trees on the bluffs behind them swayed, and the light of evening was just coming on. It was also the height of mulberry season and one of their lovely children had just picked a bucketful. When Cecilia explained these were destined for syrup, my ears perked up. And when I heard there was no stem-pulling or pectin involved, I got out my notebook double-time. Here was the perfect way to deal with mulberries: amping up their flavor with minimal work. Mulberry syrup is great, served warmed, over French toast or pancakes with some crisp sausage or bacon on the side.
1 quart fresh-picked mulberries, rinsed
1 cup of sugar, or more as needed
Put mulberries and sugar in a heavy saucepan. Cook down until berries are reduced to a loose syrup. Put through a strainer; discard solids and return strained syrup to pan. Cook, stirring occasionally, until syrup reaches desired consistency. Test and add more sugar if you like it sweeter. Store in sterilized jars and refrigerate. You can also freeze mulberry syrup as you would containers of freezer jam.
2 lb. Brussels Sprouts, trimmed and cut in half
5 1 pint Canning Jars with Lids and Rings
5 cloves Garlic, divided
1 ½ tsp. Red Pepper Flakes, divided
5 C. Water
5 C. Distilled White Vinegar
7 tsp. Pickling Salt
Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
Sterilize the jars and lids in boiling water for at least 5 minutes. Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top. Place 1 garlic clove and 1/4 tsp. red pepper flakes in each jar. Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes. Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.
1 quart milk
1 lemon, zest cut off in ½ inch wide strips
2 cinnamon sticks
4 eggs
½ C. sugar
Preheat oven to 350 degrees. Pour the milk into a saucepan along with the lemon zest and cinnamon sticks. Bring to a simmer over medium high heat, then reduce heat to low and cook for 5 minutes. Turn heat off, and allow to steep for 15 minutes. Gently beat eggs and sugar together, until the sugar has dissolved. Slowly beat in 1 C. of the hot milk, a little at a time, into the egg until it has been incorporated. Stir the egg mixture back into the hot milk, and mix until well combined. Remove the lemon zest and cinnamon sticks. Pour the milk/egg mixture into a baking dish. Baked in preheated oven until set, and browned on top, about 30 minutes. Chill before serving.
Porcini Yorkshire Pudding
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) chopped fresh rosemary
salt and pepper, to taste
1 cup (250 mL) milk
4 eggs
1 cup (250 mL) duck fat (or bacon fat or grapeseed oil)
Preheat the oven to 375°F (190°C). In a mixing bowl, combine the flour, porcini powder, rosemary, salt, and pepper. Make a well in the centre and add the milk and eggs. Whisk gently until a smooth batter is formed. Set aside to rest while preparing the baking tins. In a muffin tin, add about 1 tablespoon (15 mL) of duck fat to each compartment. Place on a baking sheet and place in the oven. Heat for 10 minutes; the fat should be quite hot and almost smoking. Pour the batter into the hot fat, filling each tin about three-quarters full. Place in the oven and cook for 20 minutes with the door closed. Do not open the door until the puddings have risen and are firm.
1 C. Rehydrated Mango, diced (This will likely have to sit a few hours, so start this first!) You CAN use the mango still dried, and it will soften a little bit while it cooks, but will still be pretty chewy. If you do this, add an extra ½ C. liquid with your rice in the skillet.
1 tsp. Curry Powder
½ tsp. Salt
¼ tsp. Black Pepper
2-3 C. Canned Chicken
1 C. Chicken Broth (or 1 C. Water + 1 Bouillon Cube)
½ C. Water
½ C. White Wine (or use additional water / broth)
1 C. Long Grain White Rice
1 tsp. Brown Sugar (make your own brown sugar with white sugar and molasses)
1 tsp. dried Parsley (Use 2 tsp. fresh, if you happen to have some in your garden plot)
Combine curry powder, ¼ tsp. salt and pepper and rub gently into the chicken gently to coat it well. In large skillet, combine chicken broth, water and wine with rice. Stir in brown sugar, parsley and ¼ tsp. salt. Stir in mango. Scatter your chicken over the top of the rice. Bring to a boil, then cover and reduce heat to low and simmer for 20-25 minutes. Remove from heat. If liquid is not all absorbed let stand, covered, an additional 5 minutes for remaining juices to be taken up by the rice.
Mushroom Vegetable Stock
4 quarts (4 L) water
8 large dried shiitake mushrooms
2 cups (500 mL) whole button mushrooms
1 cup (250 mL) peeled and chopped onions
1 cup (250 mL) peeled and chopped carrots
1 cup (250 mL) chopped celery
4 garlic cloves
1 Tbsp (15 mL) chopped fresh rosemary
1 Tbsp (15 mL) chopped fresh sage
Bring to a boil, reduce heat, and simmer uncovered for 1 hour. Strain the stock into a container and remove the shiitake mushrooms. Discard the rest of the vegetables and the herbs. Cut the stems off the shiitakes and discard. (The shiitake caps can be used in a stir-fry or stew, or may be sliced thinly and returned to the broth.) Place the container on a wire rack and let stock cool until room temperature, then refrigerate in a covered container. Keeps for 3– 4 days in the fridge or for up to 3 months when frozen.
1 ½ C. Jasmine Rice
3 C. Water
1 12oz. Can Spam, cubed
3 Eggs, Beaten (If you have a shelf stable egg substitute that scrambles up OK, you can use that)
2 tsp. Oil
1 8oz. Can Pineapple Bits (small chunks, or large chucks, but give em a quick dice)
3 tsp. Oyster Sauce
½ tsp. Garlic Powder
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely. Heat 2 tsp. oil in a skillet over medium heat, and brown the luncheon meat. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside. Heat 2 T. oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, and serve. If you have fresh cilantro or scallions from the garden, they are quite nice in this. Just add at the end, toss and serve.
3 T. olive oil
4 garlic cloves
1/2 tsp. red pepper flakes
2 T. sun dried tomato paste
15 oz. Italian-style canned tomatoes
1 tsp. salt
black pepper to taste
1/4 C. parsley, chopped
1 oz. white wine
1 T. butter (room temperature)
12 oz. bite-size shrimp, peeled and deveined, heads and tails removed
8 oz. whole-grain linguine
Smash the garlic cloves with the back of a knife on a cutting board. Heat a medium size sauté pan over medium heat. Add olive oil and heat for 1 minute. Add garlic and red pepper flakes. Heat the mixture just until the garlic starts to sizzle. Meanwhile cook pasta in boiling salted water according to package directions. Add sun dried tomato paste to garlic oil mixture. Stir to combine. Add chopped tomatoes. Cook over low heat for 15 minutes, stirring occasionally. Add wine and cook for 1 minute. Add shrimp; cook just until shrimp turns pink. Remove pan from heat and add butter. Swirl or stir pan to melt butter in sauce. Drain pasta and place in warmed serving dishes. Top with shrimp mixture.
1 baguette, sliced on the bias about 3/4″ thick
1 ball fresh mozzarella, sliced
2 slices prosciutto
Basil Oil (Below)
Grill or toast the baguette slices if desired. Pour a little basil oil down on a plate. Place grilled baguette slice on plate, layer mozzarella and then prosciutto on top. Insert baguette into mouth, bite, chew, and understand what all the fuss is about.
Basil Oil
1 bunch basil, stems removed (about 1 C.?)
1/2 C. oil – this is one instance where using a canola or vegetable or other unflavored oil might be better than olive oil so that it doesn’t drown out the flavor of the basil
Boil a pot of water. Put basil in for 30 seconds. Take basil out, rinse under cold water. Pat dry (important!), add basil and oil into blender. I had to add in a little more oil than pictured below. Salt and pepper to taste while blending!
1 lb chicken breasts, boneless, cut into 4 oz. portions
1 oz. vegetable or olive oil
20 whole garlic cloves, peeled
1 medium yellow or white onion, cut in half root to tip then sliced thin
1/2 C. sun dried tomatoes, chopped, (not packed in oil)
1/4 C. white wine
1/2-3/4 C. chicken stock
1 tsp. dried oregano
White pepper to taste
Preheat oven to 325 degrees. Rinse the chicken under cold running water and pat dry. Crush two of the 20 garlic cloves. Place an ovenproof skillet over moderate heat. Once warm add oil .Once oil is hot add crushed garlic to pan then place chicken in the pan on top of the garlic. Toss in remaining garlic cloves. Cook chicken for about 8 minutes or until it will release itself easily from the pan then flip to cook the other side. Continue to cook for 4 minutes. Remove the chicken from the skillet. Set aside. Place onions and tomatoes over the caramelized garlic. Allow the onions and tomatoes to sweat in the pan for 3-4 minutes. Reduce heat and add wine. With a spoon stir the pan to remove the browned bits from the bottom of the pan. This deglazing technique will remove the flavor stuck to the bottom of the pan and release it to the vegetables. Add chicken back to the skillet. Add stock just until the liquid level reaches halfway up the sides of the chicken. Add oregano and pepper to taste. Cover with tight fitting lid and place in oven. Bake 30 minutes.
1 ¼ pounds (567 g) carrots, either orange or rainbow (red, orange, yellow)
2 T. coarse sea salt
1 C. (237 g) white wine vinegar
3/4 C. (150 g) sugar
½ C. (118 g) dry white wine, such as Orvieto, Pecorino, or Soave
Pinch of finely grated lemon zest, plus the juice of 1/2 lemon
18 whole peppercorns
3 sterilized 1/2-pint jars and their lids
Basic water-bath canning equipment
Cut the carrots crosswise into 2-inch pieces. Cut each piece lengthwise into slices about Vs inch thick, then cut each slice into matchstick (julienne) strips about Vs inch thick. Place the carrot strips in a bowl as you work. Sprinkle the salt over the carrots and toss well. Transfer the carrots to a colander and set the colander over the bowl. Set a plate over the carrots and weight it down with a heavy object (a container of grains, a jug of maple syrup, whatever you have on hand). Let the carrots marinate for 2 hours to release some of their juice. Rinse and drain the carrots, spread them out on a clean kitchen towel, and pat dry. Combine the vinegar, sugar, wine, and lemon zest and juice in a medium saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the carrots, stir once, and return to a boil. Boil for 2 minutes, then remove from the heat. Place 6 peppercorns in the bottom of each jar, and then pack the carrots into the jars. Ladle the hot brine over the carrots, leaving 1/2 inch headspace. Use a bubble remover or a clean chopstick to get rid of any bubbles. Screw the lids on tightly and process for 10 minutes in a boiling-water bath. Store the sealed jars in a cool, dark place. The carrots will keep for up to 1 year, though they may eventually lose their crisp texture. Store any jars that fail to seal properly in the refrigerator and enjoy those first.
1 lb ground beef (or bison)
1 lb sweet Italian sausage
2 cloves garlic, minced
1 sprig fresh rosemary, minced
3 sprigs fresh thyme, minced
1 long sprig fresh oregano, minced
¼ C. roughly chopped flat leaf parsley
½ small yellow onion, roughly chopped
½ C. almond meal
2 eggs, whisked
1 tsp. red pepper flakes
Black pepper
¼ C. cream (optional)
½ C. finely shredded parmesan (optional)
¼ C. bacon fat
Remove the Italian sausage from its casing. Mix all of the ingredients, except bacon fat, together until well combined. With lightly oiled hands, roll the meatballs into the desired size. To cook, heat bacon fat in a sauté pan over medium to medium-high heat. Once hot, add the meatballs. Fry 5-7 minutes, until bottom is browned. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.
Berry Souffle Pancake
3 eggs separated
1/2 cup half & half
1/3 cup flour
1 1/2 tablespoons unsalted butter, melted
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup mixed berries, slice any strawberries
Powdered sugar for garnish, optional\
Preheat oven to 450 degrees F. Place a rack 5 inches or so under broiler and one in the center of the oven. Beat the egg yolks and half & half in a large bowl until well mixed. Slowly whisk in the flour, stirring just until combined, then whisk in the butter, salt, and vanilla. Set aside. In a separate bowl, beat the egg whites with an electric beater until almost stiff peaks. Gently fold the whites into the batter, folding just until the whites disappear. A few streaks are fine. Lightly grease or spray an 8-inch ovenproof skillet and heat over medium high heat. Pour and spoon the batter into the skillet while the skillet is on the burner, turn the heat down to medium. Cook several minutes, just until the batter looks a little firmer and there is a bit of light golden brown on the bottom when an edge is carefully lifted. Turn on the broiler. Remove skillet from heat and working quickly scatter the berries on top of the batter. and place pan under the broiler. Watch closely and cook broil until the top of the souffle is golden brown. Turn broiler off and switch to bake, 450 degrees F. and move the pan to the center rack and bake for three to four minutes or until just firm to the touch in the center. Dust with powdered sugar if desired. Note there is no sugar in the batter; if you have a sweet tooth, add a tablespoon or two to the egg yolks before mixing.
Magic Mushroom Powder can be used in place of salt in virtually any dish, adding an immediate flavor punch to everything from scrambled eggs and ground meat to roasted veggies and chicken wings.
3 oz. dried Mushrooms (try Porcini!)
2 C. Kosher Salt
3 tsp. Red Pepper Flakes
2 tsp. Dried Thyme
1 tsp. Pepper
Dump your dried ’shrooms in the food processor and pulse a few times to chop them up uniformly. If the lid of your food processor isn’t on tight, a fine mist of mushroom dust will erupt from the crack, so check the seal before you continue blitzing. Next, turn the processor on for 2 minutes or as long as it takes for the mushrooms to break down into a fine powder. (If you use a super-charged blender like a Vitamix, you’ll finish in less time.) Warning: Do not open the container immediately after switching off your processor. A mushroom cloud will literally explode out of the top and you’ll find yourself coughing up Magic Mushroom Powder for the next few minutes. Instead, be patient and let the powder settle before you open it. Combine powder with remaining ingredients and mix well. Store in airtight jar.
¼ lb bacon, or 4–5 slices, cut into ½-inch bits
8 boneless, skinless chicken thighs, chopped into 2 inch pieces, seasoned with salt and pepper
1 avocado – peeled, pitted and cut into 1-inch chunks
1 head romaine lettuce, chopped
¼ C. chopped red onion
½ C. chopped walnut
1 apple – cut into 1 inch chunks (optional)
In a pan over medium heat, cook the bacon “bits†until crisp. Remove and set aside, but save the bacon grease in the pan. Add the chopped and seasoned chicken thighs to the pan and sauté in the bacon grease. Cook the chicken and turn so that every side is browned. Allow it to simmer over low heat while you prepare the rest of the salad. Toss the chopped romaine, avocado, chicken and bacon together. Top with red onion and walnuts. Dress with your favorite vinaigrette.
DIY Sparkling Bar
Sparkling Wine: Because you obviously need the base product, right? Rather than grabbing your usual bubbly, we recommend offering up a few variations of bubbles for your guests to experiment with. A dry Cava, fruit-forward Prosecco or fizzy sweet Moscato d’Asti will have all of your dry-sweet bases covered, as well as a varying range of textural bubbles.
Mixers: Take your OJ to the next level by adding some additional juice options and fresh-fruit purées to your bar. Peach purée is a classic; your same Bellini lovers will also appreciate the juicy goodness of a sweet apricot purée. Apple juice, orange juice and red grapefruit juice are necessities, though if seasonally available, swap out that apple juice for a freshly squeezed cider.
Fresh Fruit: The only time we’re happy to be finished with a drink is if there’s booze-soaked fruit at the bottom. Providing an array of fresh raspberries, strawberries, blackberries and blueberries will provide a sweet finish to your guest’s glass. Keep a stash of frozen berries on the side to double as ice cubes; fresh, fruity and won’t water down your bubbly creations.
Herbs: Adding fresh herbs to your creations will add a layer of flavor complexity to the beverage, as well as provide it with stunning aromatics. Fresh basil, rosemary and mint leaves are great choices for those who’d normally be intimidated by adding greens to their glass — though once you try it, you’ll be hooked.
Lemons & Limes: A fresh squeeze of lemon or lime not only provides garnish to the glass; it actually plays off the other components that make up cocktails as well. The acid in citrus meshes with alcohol in wine and sugar in juices to create an equally balanced final product. Slice up some lemon and lime wedges for a pop of flavor — and color — to add to your guest’s creations.
St. Germain: St. Germain is an elderflower-based liqueur produced in France. The light, floral flavors add a classy component to any of your sparkling wine cocktails. Plus, the bottle will look gorgeous on your creation station bar cart.
¼ cabbage, chopped rough
¼ onion, chopped fine
1 whole egg
1 egg white, beaten
1 sundried tomato, chopped fine
¼ tsp. paprika
¼ tsp. mixed herbs
Salt
Mix all ingredients together in a bowl. Heat a non-stick pan on medium to med-high heat. Drop a T. of mixture onto the pan and press down lightly for a few seconds with a spatula. Cook on one side, flip, and press down again until mixture is cooked through.
1/3 C. dry powdered milk
½ C. water
1 T. lemon juice or vinegar
1 C. brown sugar
½ C. honey
2 tsp. vanilla
2 eggs, beaten slightly
6 C. whole wheat flour
1 tsp. salt
I tsp. baking soda
Mix milk, water, and lemon juice or vinegar. In separate bowl, add dark brown sugar, honey, vanilla, and eggs (in that order). Blend well to keep oil in emulsion. Combine the two mixtures and add flour, salt, and soda. Divide into four equal parts. Place each part on a greased and floured cookie sheet. Roll from center to edge until 1/8 inch thick. Prick with a fork. Bake at 375 degrees for about 15 minutes or until light brown. Remove from oven and cut into squares.
Horseradish Dill Schmear
8 oz. whipped cream cheese (about 1 C.)
½ C. finely chopped fresh dill
¼ C. prepared horseradish Kosher salt
Mix cream cheese, dill, and horseradish in a small bowl; season with salt.
2 C. Cake Flour
2 Tsp. Baking Powder
¼ tsp. Salt
¼ C. Shortening
1 Egg
1 C. Sugar
1 tsp. Vanilla
¾ C. Milk
Sift dry ingredients together. Cream shortening and sugar until fluffy. Add egg and vanilla and beat well. Add dry ingredients and milk alternately in small amounts, beating well after each addition. Pour into 2 greased 9†pans and bake at 350 for 30 to 35 minutes. When cool, fill with jam in between the two layers and sprinkle with powdered sugar.
1 lb. dried whole wheat spaghetti
2 tsp. olive oil
1 1/2 T. minced garlic
1 lb. green chard (rinsed, ends trimmed, and coarsely chopped)
1 container (15 oz.) low-fat ricotta
1/3 C. chopped roasted, salted pistachios
1/2 C. freshly grated pecorino or parmesan cheese
1 1/2 T. grated lemon peel
1 T. lemon juice
Salt and pepper
In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 C. pasta-cooking water. Return spaghetti to pan. Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chard; stir 3 to 4 minutes. Add 1 C. of reserved water; cook until chard stems are tender to bite, 6 to 8 minutes. Mix chard mixture into hot spaghetti with ricotta, pistachios, pecorino, lemon peel, lemon juice, remaining 1/2 C. reserved pasta-cooking water, and salt and pepper to taste.
Yield: 4 to 6 servings
Calories: 430
Fat: 11g
Fiber: 11g
24 Street Spritz
An herbaceous, refreshing—and alcoholic—take on Dr. Brown’s Cel-Ray soda.
4 celery stalks, chopped
1 C. sugar
¼ C. celery seeds
1½ C. gin
⅓ C. fresh lemon juice
Seltzer or club soda
8 celery heart stalks (from 2 bunches)
8 lemon wedges
CELERY SYRUP: Bring celery, sugar, celery seeds, and 2 C. water to a boil in a medium saucepan. Reduce heat and simmer until celery is soft and liquid is reduced by half, 30–35 minutes. Strain through a fine-mesh sieve into a small bowl, pressing on solids. Strain celery syrup again, if desired, through cheesecloth-lined sieve (to make liquid clearer). Syrup can be made 2 weeks ahead. Cover and chill.
COCKTAIL: Stir gin, lemon juice, and 1 C. celery syrup in a large pitcher. Divide among glasses filled with ice and top off with seltzer. Garnish with celery stalks and lemon wedges.
There is no substitute for canvasback duck. It is a unique taste in the animal world, one you cannot replicate with a domestic duck or even another worthy wild duck, like a mallard or pintail. That is not to say you cannot do this with any of these lesser stand-ins, but be prepared to be in awe when you finally get the chance, someday, to taste the real thing.
As for the other things on this plate, white hominy grits are easily bought in much of this country, but California (where I live) is not one of them. So I use polenta instead. Any breadcrumbs are fine. For the fat I went authentic and fried the little cakes in lard, but I would only recommend this if you can get fresh-rendered lard. Never use the hydrogenated stuff that needs not be refrigerated. Use butter instead. Keep in mind you need to make the hominy a few hours ahead to let it cool.
Red currant jelly is sold in many supermarkets, but you can use any red fruit jelly really. I used chokecherry syrup from Montana, but cherry syrup or jelly would be ideal, as would cranberry jelly or syrup. You are looking for red and tart.
I use glace de viande for my pan sauces, and so should you. You can either use my recipe for duck demi-glace and make it yourself, or you can buy it online.
Serve this with a bitter green salad, dressed with a light coating of walnut oil and white wine vinegar, and serve with a big, burly red wine. This would be the time to break out the Bordeaux.
1 cup finely ground hominy or polenta
Salt
5 cups water
1 canvasback duck or other whole duck, plucked and gutted
1/4 cup butter or duck fat, divided
1 egg, beaten
1 cup breadcrumbs
1 shallot, minced
1/3 cup red currant jelly or syrup
1 tablespoon Worcestershire sauce
1/4 cup demi-glace (or 1 cup stock reduced to 1/4 cup)
A dash of hot sauce
Make the hominy by bringing the water and about a tablespoon of salt to a boil. Start stirring the water and pour the hominy grits into the water in a steady stream. Turn the heat to low and cook this for at least 20 minutes, and up to an hour, stirring occasionally. Turn out the grits into a loaf pan or other small, high-sided container and let cool for at least 1 hour. Preheat the oven to 500°F, or if your oven won’t get that high, as high as it will go. This would be the time to fire up the pizza oven, if you have one. Pat the canvasback dry with a paper towel and salt the inside. Smear duck fat or butter all over the bird and salt it well on the outside. Let this sit at room temperature for at least 2o minutes, while your oven heats up. Meanwhile, turn the cooled hominy grits out onto a cutting board and slice off the side that had been exposed to air. Cut the rest into shapes of your choice. Get a bowl with your egg ready, and another bowl for the breadcrumbs. Put the canvasback in an oven-proof pan — I use a cast-iron pan — and set the timer for 18 minutes. Once you do this, put the remaining butter or lard into a frying pan and heat it on medium-high. As soon as it is hot, dredge the hominy grits in egg, then the breadcrumbs and fry in the lard until golden. Set aside on a paper towel to drain. At the 10-minute mark of roasting, baste the canvasback with some butter or duck fat. When it is done to your liking, take the duck out, remove it from the hot pan and set it on the cutting board tented loosely with foil. A medium-rare duck will be about 18 minutes, medium 20-22, and don’t go past 25 minutes unless the canvasback is really fatty. Domestic ducks will need this extra time. Look for a temperature in the breast of about 135-140°F. As the duck is resting, make sure you have at least 2 tablespoons of fat in the pan you roasted the bird in. Set this on the stove over medium heat. Be careful, as the pan will be hot. Add the shallots and sauté for 2 minutes, or until they begin to brown. Add the remaining sauce ingredients and any salt if needed. Bring this to a rolling boil and let it cook down until a wooden spoon dragged through it leaves a noticeable trail. You want a thick consistency, but not so much as syrup or gravy. Carve the canvasback (save the carcass for duck stock) and add any juices to the sauce. Pour some sauce on the plate, add a hominy cake or two and top with the duck. Serve at once.
Softened butter for the ramekins or flan molds
½ to 1 lb. fresh young nettle leaves (depending on how much nettle you desire, I generally use about ¾ lb.)
4 large fresh farm eggs
1 tsp. salt
1/4 tsp. freshly ground black pepper
Pinch of freshly grated nutmeg
1/3 C. chopped chives
4 fresh sage leaves
1/3 C. grated Pecorino Romano or Parmesan cheese
2 C. heavy cream
Preheat the oven to 275° F and place the rack in the center position. Butter six 8-oz. ceramic ramekins, glass custard C. or glass canning jars. Cook the nettle leaves in a large pot of boiling salted water until tender, about 2-3 minutes. Drain thoroughly, rinse under cold water until cool enough to handle, then with your hands, squeeze out as much water as possible. In a small bowl, whisk the eggs, salt, pepper and nutmeg together until blended. Combine the squeezed nettles, chives and sage in a food processor and process until finely chopped. Add the egg mixture and grated cheese and process until the mixture is extremely smooth, about 3 minutes. Add the cream and process until thoroughly incorporated, about 30 seconds. Divide the nettle mixture among the prepared ramekins. Set the ramekins in a large baking dish so they don’t touch each other. Place the dish on the oven rack and pour in enough hot water to come halfway up the sides of the ramekins. Bake until the centers are firm to the touch, about an hour. Remove the baking dish from the oven and let the flans cool in the water for 10 minutes. Run a thin-bladed knife around the sides of the ramekins and invert the flans onto serving plates. Serve with a light tomato sauce or a simple green salad and a little grated or shaved cheese over the top if desired.
Strawberry-Rhubarb Salad with Mint and Hazelnuts
½ C. blanched hazelnuts
2 rhubarb stalks, thinly sliced on the diagonal
2 T. sugar
1 T. Cointreau or fresh orange juice
1 T. fresh lemon juice
2 pounds strawberries, hulled, quartered
¼ C. torn fresh mint leaves
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop. Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.