BEST CHEF CUISINE

Chocolate Espresso Angel Food Cake

2008-11-29T22:40:00.000-08:00

Yields: 12 servings

Ingredients:

1 1/4 cups sugar, divided
3/4 cup plus 1 tablespoon sifted cake flour
3 tablespoons unsweetened cocoa
2 teaspoons instant espresso granules
11 egg whites (at room temperature)
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon powdered sugar
In a small bowl, sift together 1/2 cup sugar, flour, cocoa, and espresso granules; set aside. In a large bowl, beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Fold in vanilla extract.

Pour batter into an ungreased 10" tube pan, spreading evenly. Break large air pockets by cutting through batter with a knife. Bake at 375º F for 35 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from side of pan using a narrow metal spatula; remove from pan. Sprinkle cake with powdered sugar.(Chocolate Espresso Angel Food Cake)

Apple Coffee Cake

2008-11-25T22:04:00.001-08:00

Ingredients:

2 cups biscuit mix
2/3 cup applesauce
1/4 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine, softened or melted
2 apples, peeled, cored and diced
1 teaspoon cinnamon
1 teaspoon vanilla
1 egg egg, lightly beaten
1/4 cup biscuit mix
1/4 cup brown sugar
2 tablespoons firm butter or margarine
1 teaspoon cinnamon
1/4 cup chopped nuts, if desired
Combine first 9 ingredients. Spread in a lightly greased 3 1/2 quart crock pot (or spread in a lightly greased baking dish which fits in a larger sized crock pot). Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean.(Fresh Apple Coffee Cake)

Butterscotch Brownie Mix in a Jar

2008-11-24T02:24:00.000-08:00

Place the brownie mix in a jar with tag attached with directions on how to prepare the mix. These make wonderful gifts to give any time of year and also for wedding favors, hostess gifts, baby showers or take to a cookie exchange. Make sure to bake some up so people know what they taste like. Store in a cool dry place away from a heat source so condensation and clumping does not occur. Enjoy!

Yields: 2 dozen

Ingredients:

1/2 cup flalked coconut
3/4 cup chopped pecans
2 cups packed brown sugar
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1. Mix together flour, salt and baking powder. Set aside.
2. Layer ingredients in order given in a 1 quart sized wide mouth canning jar. Add flour mixture last. Press each layer firmly in place.
3. Attach this message to jar:

Butterscotch Brownies
1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add: 3/4 cup butter or margarine,softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten and 2 teaspoons vanilla.
3. Mix until completely blended.
4. Spread batter into a sprayed 9 x 13 inch metal pan.
5. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares. Cool completely in pan.

Makes 2 dozen brownies.
(Butterscotch Brownie Mix in a Jar)

Chili Pot Pie

2008-11-21T01:07:00.000-08:00

Serves: 6

Preparation time: 1 hour 30 minutes

Ingredients:

1 tablespoon chili powder (or to taste)
2 tablespoons pure maple syrup
1 1/2 teaspoons dry mustard
1 1/2 teaspoons Worcestershire or reduced-sodium soy sauce
2 cloves garlic, minced or pressed
1 can (about 15 oz./425 g) pinto beans, drained and rinsed
1 package (about 1 lb./455 g) frozen mixed bell pepper strips, thawed and drained; or
about 4 cups fresh yellow, red, and green bell pepper strips (or use all of one color)
1 package (about 10 oz./285 g) frozen tiny onions, thawed and drained
1 large tomato (about 8 oz./ 230 g), chopped
1/4 cup (35 g) yellow cornmeal
2/3 cup (160 ml) low-fat (2%) cottage cheese
1/3 cup (76 g) butter or margarine, cut into chunks
1 large egg
1/4 cup (60 ml) smooth unsweetened applesauce
1/4 teaspoon each ground cumin and salt
1 2/3 cups (210 g) bread flour or all-purpose flour
2 tablespoons (30 ml) nonfat milk

In a large bowl, combine chili powder, syrup, mustard, Worcestershire, and garlic. Add beans, bell peppers, onions, and tomato. Mix gently but thoroughly. Sprinkle cornmeal over bottom of a 9-inch (23-cm) pie pan or dish. Spoon bean mixture over cornmeal in pan; set aside.

In a food processor or a large bowl, combine cottage cheese, butter, egg, apple- sauce, cumin, and salt. Whirl or beat with an electric mixer until smoothly pureed. Add flour; whirl or stir with a fork until dough holds together (dough will be sticky and soft). Scrape dough out onto a heavily floured board; with floured fingers, pat into a ball. Then, still using floured fingers, pat pastry into a 10-inch (25-cm) round. With a floured cookie cutter, cut one or more shapes (each 1 to 2 inches/2.5 to 5 cm in diameter) from center of pastry. Set cutouts aside.

Carefully lift pastry and place over filling in pie pan. Fold edge under to make it flush with pan rim; flute firmly against rim. Arrange cutouts decoratively atop pastry. Set pie in a shallow 10 by 15-inch (25 by 38 cm) baking pan. Brush pastry (including cutouts) with milk.

Bake on lowest rack of a 400 degree F (205º C) oven until pastry is well browned and filling is hot in center (about 1 hour). If pastry rim or cutouts begin to darken excessively before center of pastry is brown, drape rim and cover cutouts with foil. To serve, spoon filling and crust from dish.

Nutrition information: Per serving: 405 calories (29% calories from fat), 13 g total fat, 7 g saturated fat, 65 mg cholesterol, 463 mg sodium, 58 g carbohydrates, 4 g fiber,15 g protein, 89 mg calcium, 4 mg iron(Chili Pot Pie)

Salts Used in Pickling

2008-11-18T22:05:00.001-08:00

Use of canning or pickling salt is recommended. Fermented and non-fermented pickles may be safely made using either iodized or non-iodized table salt. However, non-caking materials added to table salts may make the brine cloudy. Flake salt varies in density and is not recommended for use.
Reduced-sodium salts, for example, "Lite Salt," may be used in quick pickle recipes, as indicated in this guide. The pickles may, however, have a slightly different taste than expected.

Caution: Use of reduced-sodium salt in fermented pickle recipes is not recommended.
(Salts Used in Pickling)

Sweet and Spicy Pumpkin Seeds

2008-11-16T20:49:00.000-08:00

Yields: 1 cup

Ingredients:

1 cup pumpkin seeds from 1 medium pumpkin (about 5 to 7 pounds)
5 tablespoons sugar
1/4 teaspoon coarse salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch cayenne pepper, or to taste
1 1/2 tablespoons peanut oil

1. Heat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds and discard. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

2. In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

(Sweet and Spicy Pumpkin Seeds)

Rosemary Buttermilk Biscuits

2008-11-15T00:56:00.000-08:00

Yields: 12

Ingredients:

1 cup all-purpose flour, sifted
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup plus 1 teaspoon buttermilk
1 tablespoon chopped fresh rosemary
Preheat the oven to 375 degrees. Line a baking sheet with parchment or waxed paper. In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the rosemary and buttermilk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or overhandle the dough.

On a lightly floured surface, roll out the dough with a rolling pin to a circle about 7 inches in diameter, 1/2-inch thick. Using a small round cookie cutter or the rim of a shot glass, press out twelve 1-inch rounds. If you like, you can reroll the leftover dough to make more, but the texture of these will be denser than the others.

Place the dough rounds on the baking sheet and bake until golden on top and brown on the bottom, for about 15 minutes. Serve warm.(Rosemary Buttermilk Biscuits)

Shellfish and Chicken Paella

2008-11-13T21:26:00.000-08:00

Serves: 2

Ingredients:

1 medium onion, diced
3 tablespoons olive oil
2 tablespoons curry powder
1 tablespoon turmeric
1 tablespoon ancho powder
1/2 pound chorizo, sliced
4 cups rice
6 cups water
4 chicken thighs
4 large sea scallops
4 shrimp, heads on
2 lobsters (claws and tail)
7 cultivated black mussels
6 littleneck clams
8 asparagus spears
In a saute pan on grill, sweat onions in olive oil add spices with a little water cook for 10 minutes.

Add chorizo and render fat. Add rice and coat with oil. Add water and cook until al dente.

In a saute pan on the grill, steam rice. On the grill, cook chicken, clams, shrimp, scallops, asparagus, mussels and lobster, until done. On a large plate, paella pan or soup bowl spoon out rice mixture. Add chicken and shellfish on top and serve.

(Shellfish and Chicken Paella)

Grilled Chicken with Citrus Salsa

2008-11-12T03:40:00.000-08:00

Serves: 4

Ingredients:

1/4 cup plus 1 tablespoon fresh lime juice
1/4 cup plus 1 tablespoon olive oil
2 jalapeño peppers, 1 thinly sliced, 1 diced
4 boneless chicken breasts, trimmed of fat and skin
Salt and freshly ground pepper
2 dashes tequila (optional)
1 navel orange, peeled, sectioned, and cut into 1/4-inch pieces
1 small pink grapefruit, peeled, sectioned, and cut into 1/4-inch pieces
4 scallions, thinly sliced
10 yellow and/or red cherry tomatoes, seeded and diced
Grated zests of 1/2 orange and 1/2 lime
1/4 cup fresh cilantro, chopped
4 tomatillos, diced (optional)
4 handfuls of mesclun or other mixed greens
1. In a shallow bowl, combine 1/4 cup each of the lime juice and olive oil, and the jalapeño slices. Rub chicken with salt and pepper; add to marinade. Add a dash of tequila. Marinate in the refrigerator for at least 30 minutes.

2. In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeño, cilantro, tomatillos, and remaining tequila. Set aside.

3. Remove chicken from marinade. Cook on a hot grill for about 5 minutes on each side, or until cooked through. Remove from the grill and let stand for 5 minutes.

4. Divide the greens among four plates. Slice the chicken, and arrange it on top of greens. Spoon salsa over each salad and serve immediately.(Grilled Chicken with Citrus Salsa )

Crispy Curry Chicken Wings with Cucumber Cilantro Sauce

2008-11-10T00:11:00.000-08:00

Yields: 20 hors d'oeuvres

Ingredients:

2 pounds chicken wings (about 10)
4 tablespoons curry powder
4 tablespoons Major Grey's chutney, minced
2 tablspoons fresh lemon juice
3/4 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon soy sauce
1 cup plain yogurt
a 5-inch length of seedless cucumber, seeded and chopped fine (about 1 cup)
1/3 cup minced fresh cilantro sprigs for garnish
1 teaspoon fresh lemon juice
Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a bowl stir together the curry powder, 2 tablespoons of the chutney, the lemon juice, the salt, and the cayenne, add the wings, and toss them to coat well. Let the wings marinate, covered and chilled , for at least 4 hours or overnight.

In a small bowl stir together the remaining 2 tablespoons chutney and the soy sauce. Arrange the wings, marinade discarded, skin side up, on the oiled rack of a broiler pan and bake them in a preheated 475 degree oven for 25 minutes. Brush the wings with the soy-sauce mixture and broil them under a preheated broiler about 4 inches from the heat for 1 to 2 minutes, or until they are crisp.

In a small bowl stir together the yogurt, the cucumber, the minced coriander, the juice, and salt to taste.

Transfer the wings to a platter, garnish them with the coriander sprigs, and serve them warm or at room temperature with the sauce

Asian Broccoli with Peanut Noodles

2008-11-09T00:12:00.000-08:00

Ingredients:

2 stalks broccoli, chopped (including peeled stems)
2 T peanut butter
3 T soy sauce
1 T brown sugar
1/4 c. water
juice of half a lemon (1-1.5 T)
3-4 bunch scallions, chopped
2 cloves garlic, minced or pressed
1 T minced fresh ginger
hot sauce and/or roasted sesame oil to taste
8 oz. whole wheat udon noodles (or use linguini)
1/2 package tofu
Microwave or steam broccoli until crisp-tender; drain.

Combine peanut butter, soy sauce, sugar, water, and lemon juice; mix well. Add scallions, garlic, ginger, and additional seasonings (hot sauce, sesame oil). The sauce will look curdled, but it will smooth out when cooked.

Boil the noodles. Meanwhile, pan-fry the tofu. Add the drained noodles and broccoli and toss to heat evenly. Add sauce and toss to combine thoroughly and heat through. (If your tofu is crumbly, as mine usually is, you can pan-fry it, take it out, and add it back just before serving.)

Marinated Grilled Veggies

2008-11-08T00:18:00.000-08:00

A healthy way to grill veggies! Makes a great sandwich too!

Serves: 8

Ingredients:

1/2 cup zucchini, thickly sliced
1/2 cup red bell pepper, sliced
1/2 cup sliced yellow bell peppers
1/2 cup yellow squash, sliced
1/2 cup sliced red onion
16 large fresh button mushrooms
16 cherry tomatoes
1/2 cup olive oil
1/2 cup soy sauce
1/2 cup lemon juice
1/2 clove crushed garlic
Place the zucchini, red bell peppers, yellow bell peppers, squash, red onion, mushrooms, and tomatoes in a large bowl.

In a small bowl, combine olive oil, soy sauce, lemon juice, and garlic; mix together. Pour over the vegetables. Cover bowl, and marinate in the refrigerate for 1/2 hour.

Preheat grill for medium heat.

Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

Indian Mulligatawny

2008-11-05T23:17:00.000-08:00

This soup was made famous by the Seinfeld television series when it was served by the "Soup Nazi" but the robust flavor should make it famous on it's own.

Serves: 4-6

Ingredients:

4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
Salt to taste
1. Combine all ingredients in a large pot over high heat.

2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have a thick consistency. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.

Note:
Because of the reduction of this soup the salt in the stock may be enough so do not add additional salt until the soup has reduced.

Apple Pecan Corn Bread Dressing

2008-11-04T02:07:00.000-08:00

Savory, yet sweet this cornbread dressing will satisfy anyone's appetite. 2 teaspoons dried parsley flakes can be substituted for fresh parsley.

Serves: 6-8

Ingredients:

1 9x13 inch pan corn bread, cooled and crumbled
1 (8 ounce) container herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups apple juice
2 cups chopped apples
3 eggs
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Butter one 3 quart casserole dish.

In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.

In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender. Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly. Spoon dressing into the prepared casserole dish.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Louisiana Stuffed Crabs

2008-11-03T00:33:00.001-08:00

Serves: 8

Ingredients:

1/2 cup margarine
1 onion, finely chopped
1 rib celery, chopped
1/2 bell pepper, chopped
1 pound crab meat
3 Tablespoons minced green onion, bulbs only
2 Tablespoons minced parsley
Salt and pepper to taste
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 egg beaten with
1/4 cup milk
3/4 cup plain bread crumbs
Buttered bread crumbs
Preheat oven to 400 degrees F. Melt margarine in skillet over low fire. Add onions, celery, and bell pepper and cook slowly until tender. Add crab meat, green onions, and parsley, and simmer about 10 minutes. Add salt, pepper, lemon juice, Worcestershire sauce, Tabasco and egg-milk mixture. Set aside to cool slightly. Add approximately 3/4 cup bread crumbs to obtain stuffing consistency. Stuff crab shells and top with buttered bread crumbs. Bake 15 minutes, or until lightly browned.

Lemon Butter Sauce

2008-11-03T00:27:00.000-08:00

Ingredients:

1 cup dry white wine
3 lemons, peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
1 tablespoon finely chopped fresh parsley
Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

Greek Salad Sandwich

2008-10-31T08:53:00.000-07:00

Serves: 4

Ingredients:

12 ounces small tomatoes, cored, halved, thinly sliced
6 cups small spinach leaves, stems trimmed
1 1/2 cups thinly sliced English hothouse cucumber
1 cup crumbled feta cheese (about 4 ounces)
1/3 cup coarsely chopped pitted black brine-cured olives (such as Kalamata)
16 large fresh basil leaves, thinly sliced
1/4 cup olive oil
5 teaspoons fresh lemon juice
1 large garlic clove, minced
4 5- to 6-inch-diameter pita bread rounds, toasted
Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl.

Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat.

Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.(Greek Salad Sandwich)

Corn and Avocado Salad

2008-10-29T02:57:00.000-07:00

A wonderful corn salad, savory and fresh-tasting. This recipe is fabulous with silver queen corn in the summer, but is also great with yellow sweet corn all year long!

Serves: 4

Ingredients:

8 slices bacon
2 heads butterhead lettuce
1 red bell pepper, chopped
2 avacados - peeled, pitted and cubed
4 ears sweet corn, cut off the cob
2 avocados - peeled, seeded and cubed
2/3 cup red wine and vinegar salad dressing
3 tablespoons blue cheese salad dressing
2 tablespoons honey
Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.

In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.

Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.

Prosciutto and Arulgula Pizza

2008-10-29T02:37:00.001-07:00

Yields: one 9-inch pizza

Ingredients:

1/2 cup small to medium arugula leaves
2 ounces mozzarella (preferably fresh)
all-purpose flour for dusting
Pizza Dough for one 9-inch pizza
1/2 cup Pizza Sauce
3 very thin slices prosciutto

Nutrition information: At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500 deg. -550 deg. F).

Trim any tough stems from arugula and thinly slice cheese. On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)

Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with sauce, spreading with back of a spoon to within 1/2 inch of edge. Arrange mozzarella slices evenly over sauce.

Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board. Scatter arugula over pizza and arrange prosciutto slices on top.

Cut pizza into wedges and serve immediately.

Blueberry Pie

2008-10-29T02:28:00.000-07:00

Yields: 1 Pie

Ingredients:

1 tablespoon lemon juice
5 cups fresh berries
2 tablespoons flour
1 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
2 1/3 cups flour
1/3 cup cake flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup vegetable shortening
1 stick unsalted butter
1/2 cup ice water
1 egg white
2 tablespoons sugar
1 teaspoon brown sugar
Sprinkle lemon juice on berries. Mix 2 tbs flour, 1 cup sugar, and 2 tbs cornstarch. Add to berries, and toss lightly. Set aside while making crust.

Mix 2 1/3 cup flour, 1/3 cup cake flour, 1 tbp sugar, and 1/2 tsp salt. Cut in vegetable shortening and butter until coarse. Add ice water, and mix gently until moist. Form two balls, and roll out one of them to line pie plate. Spoon filling into unbaked crust. Dot with butter. Roll out second ball, and cover pie. Fold edges of top crust under bottom crust, and flute edges. Slit top of pie to vent.

Beat egg white with 1 tablespoon water. Brush top of pie with mixture, and sprinkle with white and brown sugar. Bake at 425° for 10 minutes. Reduce heat to 350°, and bake 45 minutes or until pie bubbles.(Pie)

Fresh Mushroom Pasta

2008-10-27T03:35:00.001-07:00

Unlike many ingredients commonly added to fresh pasta, porcini do add substantial flavor to this dough.

Yields: 1 lb (500g) fresh pasta

Ingredients:

1 oz (30g) dried porcini
2 1/2 Cups (300g) 00 flour (a little less if using unbleached all-purpose flour), plus extra to dust
2 extra large eggs
2 tsp vegetable oil
1/8 tsp salt (optional)
1. Soak the dried porcini in ¾ cup (175ml) of boiling water. Let stand for about 1 hour to dehydrate. Remove the porcini without disturbing the sediment. Squeeze out as much water as possible from the porcini, then chop them as finely as you can (large pieces of mushroom will make holes in the dough when it is rolled).

2. Strain the mushroom soaking liquid through paper towels to remove any impurities, and reserve (it can be used as a stock in other recipes).

3. Combine the flour and salt, if using, directly on a large pastry board or smooth work surface. Make a well in the center of the flour. Lightly beat the eggs with oil and mushroom pulp then pour the mixture into the well.

4. Using a fork, gradually draw in the flour from the inside wall of the well. Beat gently in a constant direction to prevent air pockets from forming. Use your free hand to protect the outer wall until the wet mixture is well integrated.

5. When the mixture becomes too stiff to work with a fork, scrape the dough from the fork into the well and continue forming the dough with your hands. Draw in the flour very gradually from the bottom of the wall, again being careful to keep air out of the dough and prevent air pockets from forming.

6. Continue forming the dough into a very soft ball. It should be firm enough to handle, but soft and very pliable. If there is too much flour to be absorbed, do not use it all. Conversely, work in a little more flour if necessary. The perfect consistency is soft but not sticky, responsive to being touched and worked with.

7. Using the heels of your hands, flatten the dough ball and knead it from the middle outward, folding it in half after working it each time. Knead both sides, maintaining a round shape, for about 10 minutes, until the dough is even and elastic.

8. Cover the dough with an inverted bowl or plastic wrap and let it rest for 15 minutes, or up to 3 hours.

Mixing Dough in a Food Processor
Pasta dough can be mixed in a food processor. Place the dry ingredients in the bowl. Combine the eggs, oil, if using, salt, and any other flavoring such as tomato paste separately, then pour into the bowl. Turn the machine on and process until a ball is formed and the ingredients are well mixed. If the mixture is to dry to form a ball, add a little water and pulse once.

Banana Chocolate Chip Muffins

2008-10-27T03:09:00.000-07:00

Sounds like an odd combination, but wait till you try it.

Yields: 12 muffins

Ingredients:

1 cup (2 sticks) unsalted butter
2 cups granulated sugar
2 large eggs
4 medium mashed bananas
1/3 cup plus 1 tablespoon milk
4 cups King Arthur 100% White Whole Wheat Flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
2 cups toasted walnuts, chopped
Preheat oven 325°F.
1. Cream the butter and the sugar together on speed #3.
2. Add the eggs, banana and milk.
3. Mix dry ingredients together and add to the creamed butter.
4. Add chocolate and walnuts on speed #1.
5. Scoop into 18 greased muffin cups. Bake at 325°F for 20 minutes.
Cool in pan 10 minutes.

Brandied Beef Roast

2008-10-26T01:46:00.000-07:00

Serves: 10

Ingredients:

3 lb Whole trimmed tenderloin
3/4 cup Brandy
Salt and pepper to taste
Place roast in shallow roasting pan. Pour approximately one third of the brandy on the roast. Roast at 325 degrees F. without lid for approximately 15 to 20 minutes per pound for rare. Gradually pour remaining brandy roast throughout cooking time. Baste frequently. If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips. When roasted to desired doneness, remove from oven and allow meat to stand for ten minutes before carving. Season with salt and pepper.

Easter- Herb Roasted Leg of Lamb with Roasted Potatoes and Onions

2008-10-26T01:41:00.000-07:00

Serves: 8 Ingredients:
1/3 cup Dijon-style mustard
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 1/2 tablespoons soy sauce
1/4 cup dry white wine
4 tablespoons olive oil
8-pound leg of lamb, the pelvic bone removed and the lamb tied
2 pounds (about 40) small white onions, blanched in boiling water for 2 minutes, drained, and peeled
2 large carrots, cut into 1/2-inch pieces
2 1/2 pounds (about 40) small red or white potatoes, blanched and halved
1 cup dry red wine
2 cups beef broth
2 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste, add 2 tablespoons of the oil in a stream, whisking, and whisk the mixture until it is combined well. Brush the lamb generously on all sides with some of the mustard mixture, reserving the remaining mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight. Let the lamb come to room temperature and brush it with the reserved mustard mixture. In a bowl toss the onions with 1 tablespoon of the remaining oil, add the onions and the carrots to the pan, and roast them with the lamb in the middle of a preheated 450°F. oven for 15 minutes. In the bowl toss the potatoes with the remaining 1 tablespoon oil and add them to the pan. Reduce the heat to 350°F. and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a large platter and let it stand for 20 minutes. Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them warm, covered. Remove the string from the lamb, spoon some of the potatoes and onions around the lamb, and garnish the lamb with the thyme and rosemary sprigs. Serve the lamb, carved, with the gravy. Make the gravy:Pour off the fat from the pan, add the wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the mixture until it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots. Add the broth and bring the mixture to a boil. In a small bowl knead together the butter and the flour until the mixture is combined well and add the mixture to the gravy a little at a time, whisking. Add any juices that have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 minutes, or until it is thickened.

Sweet Garlic Soup with Fromage Blanc Croutons

2008-10-25T01:35:00.000-07:00

Ingredients:

2 cups garlic cloves, peeled
4 cups chicken stock
4 slices baguette plus 6 slices
1 cup creme fraiche
1/2 cup fromage blanc or fresh goat cheese
6 egg yolks
Place garlic cloves in a saucepan with 3 cups water and bring to a boil. Drain and repeat process twice. Return thrice-cooked garlic to saucepan, add chicken stock and 4 slices of bread and bring to a boil. Reduce by one quarter. Add creme fraiche and return to a boil. Remove from heat and season with salt and pepper. Blend until smooth with submersion blender and place on low heat until ready to serve.

Meanwhile, toast 6 slices of baguette and smear with fromage blanc. To serve, remove from heat, whisk in egg yolks and divide among 6 hot bowls. Place 1 crouton in each bowl and garnish with chives.

Apple and Apricot Soup

2008-10-23T05:55:00.000-07:00

Serves: 4

Preparation time:

Ingredients:

20 dried, unsweetened apple rounds or slices
12 large dried apricots, pitted
1/2 cup raisins or dried currants
2 cups apple juice
1 Tablespoon of grated orange peel
1 Tablespoon grated lemon peel
recipe, soup, fruit, apple, apricot

Caribbean - Callaloo

2008-10-20T22:55:00.000-07:00

Ingredients:

1 bunch fresh spinach, chopped
2 ounces salt pork, chopped
8 ounces coconut milk
5 cups water
1 lg. onion, finely chopped
3 cloves garlic, minced
8 ounces chopped okra
8 ounces crab meat
Place first 6 ingredients in a large stew pot and simmer until the salt pork is tender. Then add the okra and crab meat. Simmer for 5 minutes and season with salt and pepper.

Ginger Whipped Cream

2008-10-20T22:47:00.000-07:00

Yields: About 2 cups

Ingredients:

1 cup heavy cream
3 tablespoons confectioner's sugar
1 teaspoon ground ginger
Combine all the ingredients and beat until soft peaks form. Chill until ready to serve.

Mardi Gras Madness Punch(Alcoholic)

2008-10-18T20:53:00.000-07:00

Yields: 8-9 quarts

Ingredients:

1 ice ring
1 (40-ounce) bottle grape juice
1 (48-ounce) can unsweetened pineapple juice
1 (2-liter) bottle lemon-lime soft drink
1 fifth vodka, or more, to taste
2 oranges or lemons
2 limes
Place ice ring in bottom of punch bowl. Add liquids in order given. Float slices of oranges and limes on top. Makes about 65 one-half cup servings.

Streusel Topping

2008-10-18T20:52:00.001-07:00

Yields: Makes enough for 1 ten-inch cake or

Ingredients:

1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.

Using hands, squeeze together most of the mixture to form large clumps.

Note:
The topping can be frozen in an airtight container for up to 6 months.

Banana Bread

2008-10-14T23:02:00.001-07:00

Serves: 4-6

Ingredients:

1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)
Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts.

Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

Brownie Mix in a Jar

2008-10-14T22:59:00.001-07:00

Place the brownie mix in a jar with tag attached with directions on how to prepare the mix. These make wonderful gifts to give any time of year and also for wedding favors, hostess gifts, baby showers or take to a cookie exchange. Make sure to bake some up so people know what they taste like. Store in a cool dry place away from a heat source so condensation and clumping does not occur. Enjoy!

Yields: 2 dozen

Ingredients:

2 1/4 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1. Mix together flour, baking powder, and salt. Set aside.

2. Layer ingredients in a 1 quart "wide mouth" canning jar. Press each layer firmly in place before adding the flour mixture. NOTE: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder.

3. Instructions to attach to jar:
Brownie Mix in a Jar
1. Empty jar of brownie mix into a large mixing bowl. Use your hands to thoroughly blend mix.
2. Add 3/4 cup butter or margarine melted. DO NOT USE DIET MARGARINE. Add 4 eggs, slightly beaten.
3. Mix until completely blended.
4. Spread batter into a sprayed 9 x 13 inch baking pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool completely in pan. Cut into 2 inch squares.

Makes 2 dozen Brownies.

Zucchini Hamburger Vegetable Casserole

2008-10-14T00:05:00.000-07:00

A warm hearty meal that can be prepared the night before. Keep refrigerated and pop in the oven when you get home.

Serves: 6

Preparation time: 1 hour 20 minutes

Ingredients:

2 medium potatoes, peeled and diced
1 carrot, diced
1 celery stalk, diced
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
2 tablespoons flour
1 sliced zucchini
1 sliced tomato
In a medium saucepan add the potatoes, carrots and celery. Cover with water and simmer until tender, about 7 minutes. Drain; reserving liquid for later use. Set vegetables aside.

In a large skillet brown the ground beef; drain. Mix the beef with onion, green bell pepper, salt, pepper, thyme, rosemary and basil. Add the vegetable liquid and flour. Stir and cook until thickened, about 5 minutes.

Pour into a baking dish and top with the potato mixture. Cover the potato mixture with the zucchini and tomato.

Bake 1 hour at 350°F. Serve hot.

The best Canners

2008-10-14T00:02:00.000-07:00

Equipment for heat-processing home-canned food is of two main types--boiling-water canners and pressure canners. Most are designed to hold seven Quart jars or eight to nine pints. Small pressure canners hold four quart jars; some large pressure canners hold 18 pint jars in two layers, but hold only seven quart jars. Pressure saucepans with smaller volume capacities are not recommended for use in canning. Small capacity pressure canners are treated in a similar manner as standard larger canners, and should be vented using the typical venting procedures.

Low-acid foods must be processed in a pressure canner to be free of botulism risks. Although pressure canners may also be used for processing acid foods, boiling-water canners are recommended for this purpose because they are faster. A pressure canner would require from 55 to 100 minutes to process a load of jars; while the total time for processing most acid foods in boiling water varies from 25 to 60 minutes. A boiling-water canner loaded with filled jars requires about 20 to 30 minutes of heating before its water begins to boil. A loaded pressure canner requires about 12 to 15 minutes of heating before it begins to vent; another 10 minutes to vent the canner; another 5 minutes to pressurize the canner; another 8 to 10 minutes to process the acid food; and, finally, another 20 to 60 minutes to cool the canner before removing jars.

Boiling-Water Canners
These canners (Image 1) are made of aluminum or porcelain-covered steel. They have removable perforated racks and fitted lids. The canner must be deep enough so that at least 1 inch of briskly boiling water will be over the tops of jars during processing. Some boiling-water canners do not have flat bottoms. A flat bottom must be used on an electric range. Either a flat or ridged bottom can be used on a gas burner. To ensure uniform processing of all jars with an electric range, the canner should be no more than 4 inches wider in diameter than the element on which it is heated.

Using Boiling-Water Canners
Follow these steps for successful boiling-water canning:
Fill the canner halfway with water.
Preheat water to 140°F for raw-packed foods and to 180°F for hot-packed foods.
Load filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, one jar at a time, with a jar lifter.
Add more boiling water if needed, so the water level is at least 1 inch above jar tops.
Turn heat to its highest position until water boils vigorously.
Set a timer for the minutes required for processing the food.
Cover with the canner lid and lower the heat setting to maintain a gentle boil throughout the process schedule.
Add more boiling water, if needed, to keep the water level above the jars.
When jars have been boiled for the recommended time, turn off the heat and remove the canner lid.
Using a jar lifter remove the jars and place them on a towel, leaving at least 1-inch spaces between the jars during cooling.

Pressure Canners
Pressure canners (Image 2) for use in the home have been extensively redesigned in recent years. Models made before the 1970's were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, a vent port in the form of a petcock or counterweight, and a safety fuse. Modern pressure canners are lightweight, thin-walled kettles; most have turn-on lids. They have a jar rack, gasket, dial or weighted gauge, an automatic vent/cover lock, a vent port (steam vent) to be closed with a counterweight or weighted gauge, and a safety fuse.

Pressure does not destroy microorganisms, but high temperatures applied for an adequate period of time do kill microorganisms. The success of destroying all microorganisms capable of growing in canned food is based on the temperature obtained in pure steam, free of air, at sea level. At sea level, a canner operated at a gauge pressure of 10.5 lbs. provides an internal temperature of 240°F.

Two serious errors in temperatures obtained in pressure canners occur because:
Internal canner temperatures are lower at higher altitudes. To correct this error, canners must be operated at the increased pressures specified in this publication for appropriate altitude ranges.
Air trapped in a canner lowers the temperature obtained at 5, 10, or 15 pounds of pressure and results in underprocessing. The highest volume of air trapped in a canner occurs in processing raw-packed foods in dial-gauge canners. These canners do not vent air during processing. To be safe, all types of pressure canners must be vented 10 minutes before they are pressurized.
To vent a canner, leave the vent port uncovered on newer models or manually open petcocks on some older models. Heating the filled canner with its lid locked into place boils water and generates steam that escapes through the petcock or vent port. When steam first escapes, set a timer for 10 minutes. After venting 10 minutes, close the petcock or place the counterweight or weighted gauge over the vent port to pressurize the canner.

Weighted-gauge models exhaust tiny amounts of air and steam each time their gauge rocks or jiggles during processing. They control pressure precisely and need neither watching during processing nor checking for accuracy. The sound of the weight rocking or jiggling indicates that the canner is maintaining the recommended pressure. The single disadvantage of weighted-gauge canners is that they cannot correct precisely for higher altitudes. At altitudes above 1,000 feet, they must be operated at canner pressures of 10 instead of 5, or 15 instead of 10, PSI.

Check dial gauges for accuracy before use each year and replace if they read high by more than 1 pound at 5, 10, or 15 pounds of pressure. Low readings cause over-processing and may indicate that the accuracy of the gauge is unpredictable. Gauges may be checked at most county Cooperative Extension offices.

Handle canner lid gaskets carefully and clean them according to the manufacturer's directions. Nicked or dried gaskets will allow steam leaks during pressurization of canners. Keep gaskets clean between uses. Gaskets on older model canners may require a light coat of vegetable oil once per year. Gaskets on newer model canners are pre-lubricated and do not benefit from oiling. Check your canner's instructions if there is doubt that the particular gasket you use has been pre-lubricated.

Lid safety fuses are thin metal inserts or rubber plugs designed to relieve excessive pressure from the canner. Do not pick at or scratch fuses while cleaning lids. Use only canners that have the Underwriter's Laboratory (UL) approval to ensure their safety.

Replacement gauges and other parts for canners are often available at stores offering canning equipment or from canner manufacturers. When ordering parts, give your canner model number and describe the parts needed.

Using Pressure Canners
Follow these steps for successful pressure canning:
Put 2 to 3 inches of hot water in the canner. Place filled jars on the rack, using a jar lifter. Fasten canner lid securely (Image 3).
Leave weight off vent port or open petcock. Heat at the highest setting until steam flows from the petcock or vent port.
Maintain high heat setting, exhaust steam 10 minutes, and then place weight on vent port or close petcock. The canner will pressurize during the next 3 to 5 minutes.
Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached, or when the weighted gauge begins to jiggle or rock (Image 4).
Regulate heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure. Quick and large pressure variations during processing may cause unnecessary liquid losses from jars. Weighted gauges on Mirro canners should jiggle about 2 or 3 times per minute. On Presto canners, they should rock slowly throughout the process.
When the timed process is completed, turn off the heat, remove the canner from heat if possible, and let the canner depressurize. Do not force-cool the canner. Forced cooling may result in food spoilage.
Cooling the canner with cold running water or opening the vent port before the canner is fully depressurized will cause loss of liquid from jars and seal failures. Force-cooling may also warp the canner lid of older model canners, causing steam leaks. Depressurization of older models should be timed. Standard-size heavy-walled canners require about 30 minutes when loaded with pints and 45 minutes with quarts. Newer thin-walled canners cool more rapidly and are equipped with vent locks. These canners are depressurized when their vent lock piston drops to a normal position.
After the canner is depressurized, remove the weight from the vent port or open the petcock. Wait 2 minutes, unfasten the lid, and remove it carefully. Lift the lid away from you so that the steam does not burn your face.
Remove jars with a lifter, and place on towel or cooling rack, if desired.

Peanut Brittle

2008-09-14T08:00:00.000-07:00

Yields: 2 pounds (about 10 to 12 servings)

Ingredients:

3 cups sugar
1 cup light corn syrup
4 1/2 cups salted, fresh roasted peanuts (about 1 pound, 7 ounces), skinned
4 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 teaspoons baking soda
1. Coat two 12-by-17-inch baking pans (with low sides) with vegetable-oil spray.

2. In a heavy 5-quart saucepan with a tight-fitting lid, combine sugar, corn syrup, and 1/2 cup water. Cover the pot, and bring the mixture to a boil over high heat, about 5 minutes. Swirl the pot often over the burner to dissolve the sugar. Keeping the lid on will prevent sugar crystals from forming inside the pot; however, should crystals form, wash down the sides with a wet pastry brush.

3. Once steam begins to rise around the lid, remove it and reduce heat to medium. Insert candy thermometer, and continue to boil until temperature reaches 230 degrees (thread stage), about 1 minute.

4. Add the peanuts, and stir constantly with a metal spoon until the mixture reaches 300 degrees (hard-crack stage), about 13 to 18 minutes. At this point, the mixture should be a rich, golden brown.

5. Immediately remove from heat, and quickly add butter, vanilla, and baking soda. Stir with a metal spoon until butter melts; mixture will become foamy. Pour half of mixture down the center of each pan; spread it evenly with a spatula. Allow to cool for at least 1 hour.

6. Turn brittle out of the pan, and snap it into shards. Peanut brittle can be stored in an airtight container for several weeks.

Cream Biscuits

2008-09-12T19:11:00.000-07:00

Yields: 10 biscuits

Preparation time: 20 minutes

Ingredients:

2 cups all purpose flour
1 tablespoon double acting baking powder
3 tablespoons sugar, if desired
1/2 teaspoon salt
1 1/4 cups heavy cream
Milk for brushing tops of biscuits
Into a bowl sift together the flour, baking powder, sugar, and salt, add the cream, and stir the mixture until it just forms a dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2-inch thick. Cut out as many rounds as possible with a 2 1/2-inch round cutter dipped in flour and transfer them to an ungreased baking sheet. Gather the scraps, reroll the dough, and cut out more rounds in the same manner until they are 10 in all. Brush the tops of the rounds with the milk and bake the biscuits in a preheated 425 preheated oven for 15 minutes, or until they are pale golden. Transfer the biscuits to a rack and let them cool for 5 minutes.

Paella

2008-09-12T19:08:00.000-07:00

Serves: 6 to 8

Ingredients:

5 cups chicken stock, preferably homemade
Pinch of saffron
6 tablespoons olive oil
1 tablespoon unsalted butter
1 medium Spanish onion, chopped
2 cups converted long-grain rice
2 one-and-a-half-pound lobsters
1 two-and-a-half-pound chicken, cut into 8 pieces
Coarse salt, to taste
Freshly ground pepper, to taste
2 plum tomatoes
2 tablespoons honey
1/4 pound chorizo, casing removed and thinly sliced
4 large shrimp, shelled and deveined
2 small squid, cleaned and sliced into 1/2-inch rings
12 sea scallops
1/2 cup fresh peas
12 littleneck clams, scrubbed
12 mussels, scrubbed and debearded
4 tablespoons Lemon Aioli
2 tablespoons chopped flat-leaf parsley
1. In a medium saucepan, bring 4 cups of the chicken stock to a simmer, and add saffron, stirring to combine.

2. Heat 1 tablespoon olive oil and the butter in a medium saucepan over medium heat. Add onions, and cook until translucent, about 5 minutes. Add uncooked rice; stirring to coat. Pour in chicken stock, and stir to combine. Bring to a boil, cover and reduce. Cook simmering for 15 to 18 minutes.

3. Heat oven to 450 degrees. In a large pot of boiling water, cook lobsters, covered, for 12 to 15 minutes. Holding lobsters over pot with tongs, clip the tips of each claw and let drain. When cool enough to handle, detach claws from bodies, reserving heads. Cover claws with a kitchen towel, and crack with the back of a heavy knife, keeping shells intact. Remove tails, and split in half lengthwise. Set aside. Meanwhile, heat 2 tablespoons olive oil in a large ovenproof skillet. Season chicken with salt and pepper. Add to skillet, and sauté until browned on both sides. Pour off any excess fat, and transfer to oven. Roast for 25 to 30 minutes.

4. Heat oven to 375 degrees. Place tomatoes in a small baking dish. Drizzle with 1 tablespoon olive oil and the honey. Season with salt and pepper. Transfer to oven, and bake until soft, 8 to 10 minutes.

5. Heat a medium skillet over medium heat. Add chorizo, and cook until fat is rendered, about 8 to 10 minutes. Remove to a paper-towel-lined plate to drain.

6. In a pot large enough to hold all of the ingredients, heat 2 tablespoons olive oil over medium heat. Add shrimp, squid, and scallops; seasoning with salt and pepper, cook until seared on both sides. Add chorizo and remaining cup chicken stock, stirring to combine. Place lobster claws and heads, tomatoes, peas, clams, mussels, and cooked chicken in a pot.

7. Gently combine with a wooden spoon. Cover, and cook until clams and mussels just open. Stir in Lemon Aioli and parsley. Garnish with lobster heads. Serve immediately.

Cherry Good Ribs

2008-09-11T05:53:00.000-07:00

This is a tasty departure from tomato-based barbecue sauces.

Serves: 8

Ingredients:

8 pounds pork spareribs
1 (21-oz.) can cherry pie filling
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup soy sauce
2 teaspoons spicy brown mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
Cut ribs into serving portions of 2 to 3 ribs each. Put ribs in a large stockpot or Dutch oven; add water to cover ribs. Season with salt, if desired. Simmer, covered, for 45 to 50 minutes or until tender. Drain; set aside.

Meanwhile, purée cherry pie filling in an electric blender or food processor. Set aside.

Heat olive oil in a large skillet. Add onion; cook, stirring, until onion is tender. Add pie filling, soy sauce, mustard, ginger and Worcestershire sauce; mix well. Simmer, uncovered, 10 to 15 minutes, stirring occasionally. Reserve some sauce to serve with ribs.

Place ribs on gas grill over low heat or on charcoal grill 4 to 6 inches from slow coals. Turn ribs 3 to 4 times and brush frequently with cherry sauce. Cook 20 to 25 minutes, or until thoroughly coated with cherry sauce. Discard any sauce used to barbecue the meat. Serve ribs with the reserved cherry sauce.

Crab Rangoon_Casual

2008-09-09T23:54:00.000-07:00

Ingredients:

16 ounces light cream cheese, softened
1 can Crab meat, drained and crumbled
2 green onion, whole
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1 package Won ton skins
In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal.

Deep-fry in hot (375 degree) oil two or three at a time until browned. Serve warm with mustard or sweet and sour sauce.

Vegetarian Pizza

2008-09-09T23:45:00.000-07:00

Yields: 1 pizza

Ingredients:

1 tablespoon olive oil
1 medium zucchini, diced
1 medium-size yellow crookneck squash, diced
1/2 tablespoon dried crushed red pepper
1 16-ounce baked cheese pizza crust (such as Boboli)
1 14-ounce jar mushroom pizza sauce
3 large garlic cloves, minced
1 cup packed shredded mozzarella cheese (about 4 ounces)
1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/3 cup grated Parmesan cheese
Preheat oven to 450 deg. F. Heat oil in heavy medium skillet over medium heat. Add zucchini, yellow squash and crushed red pepper; saute until vegetables are almost tender, about 5 minutes.

Place pizza crust on baking sheet. Spread mushroom sauce over. Sprinkle with garlic, then mozzarella. Top with squash mixture and tomatoes. Sprinkle with Parmesan cheese. Bake pizza until cheese melts and crust is crisp, about 13 minutes. Cut into pieces.

Lime-Grilled Vegetables

2008-09-09T23:43:00.000-07:00

Ingredients:

4 medium potatoes, sliced crosswise -- 1/2 inch thick
3 large carrots, sliced diagonally -- 1/4 inch thick
1/3 cup olive oil
1 tablespoon fresh lime juice
2 tablespoons finely grated onion
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 large zucchini, sliced diagonally -- 3/4 inch thick
Bring a medium saucepan of water to a boil. Add the potatoes and carrots and parboil over high heat for 10 minutes. Drain and set aside. Light a grill or preheat the broiler. In a large bowl, combine the olive oil, lime juice, onion, cumin, salt and pepper. Add the potatoes, carrot and zucchini slices and toss to coat. Let stand for up to 15 minutes. Grill or broil the vegetables for about 3 minutes per side, turning once, until nicely browned and tender. Serve hot.

Harvest Turkey Soup

2008-09-09T05:47:00.001-07:00

Yields: 6 to 8 servings

Preparation time: 1 hour

Ingredients:

Vegetable oil cooking spray
1 pound ground skinless turkey
1 medium-size onion, chopped
1 teaspoon dry oregano
1 teaspoon Italian herb seasoning; or
1/4 teaspoon each dry basil, dry marjoram, dry oregano, and dry thyme
3 large firm-ripe tomatoes (about 1 1/4 lbs. total), chopped
3 large carrots, thinly sliced
1 large potato (about 8 oz.), peeled and diced
6 cups beef broth
1 cup each tomato juice and dry red wine
1 tablespoon Worcestershire
1/2 cup dry tiny pasta bow ties (tripolini) or other small shapes
2 medium-size zucchini, coarsely diced
Liquid hot pepper seasoning
Coat a wide 4- to 5-quart pan with cooking spray. Crumble turkey into pan; add onion, oregano, and herb seasoning. Cook over medium heat, stirring often, until turkey is no longer pink and onion is soft but not browned (about 5 minutes). Stir in tomatoes, carrots, potato, broth, tomato juice, wine, and Worcestershire. Increase heat to medium-high and bring to a boil; then reduce heat, cover, and boil gently for 20 minutes.

Add pasta; cover and cook for 5 minutes. Stir in zucchini and boil gently, uncovered, until pasta and zucchini are just tender to bite (8 to 10 minutes). Season to taste with hot pepper seasoning.

Nutrition information: Per serving: 241 calories (25% fat, 47% carbohydrates, 28% protein), 7 g total fat (1 g saturated fat), 29 g carbohydrates, 18 g protein, 47 mg cholesterol, 949 mg sodium

Smashed Potatoes and Pumpkin

2008-09-09T05:45:00.000-07:00

Yields: 6 servings (serving size: 1 cup)

Ingredients:

3 cups cubed peeled fresh pumpkin (about 1 pound)
3 cups diced peeled yellow Finnish or baking potatoes (about 1 pound)
1 cup 1% low-fat milk
1 (10-1/2-ounce) can low-salt chicken broth
2 garlic cloves, sliced
1 bay leaf
1/2 cup low-fat sour cream
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
1. Combine the first 6 ingredients in a Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed, stirring occasionally. Remove pumpkin mixture from heat, and discard bay leaf.

2. Mash pumpkin mixture with a potato masher. Stir in sour cream and remaining ingredients.

Nutrition information: CALORIES 136 (23% from fat); FAT 3.4g (sat 2.0g, mono 1.0g, poly 0.2g); PROTEIN 4.4g; CARB 23.4g; FIBER 1.8g; CHOL 10mg; IRON 1.0mg; SODIUM 148mg; CALC 92mg

Crab Singapore

2008-09-09T05:42:00.000-07:00

Preparation time: 20 minutes

Ingredients:

1 large Dungeness crab (2 to 2 1/2 lbs.), cooked, cleaned, and cracked (including back shell if available)
3 cloves garlic, peeled
1 tablespoon chopped fresh ginger
1 tablespoon salad oil
Cilantro sprigs (optional)
2 cups hot cooked long-grain white rice
Prepare Singapore Chile Sauce; set aside. Rinse crab back shell (if available) and set aside with crab.

In a small bowl, pound together garlic and ginger with a mortar and pestle (or mince very finely with a knife).

Heat oil in a wok or 5- to 6-quart pan over high heat. Add garlic-ginger paste; cook, stirring, until golden (30 seconds to 1 minute). Add Singapore Chile Sauce and crab; cook, stirring with a wide spatula, until crab is hot and sauce comes to a boil (3 to 4 minutes).

To serve, turn crab and sauce out of pan onto a platter; place crab back shell atop crab pieces. Garnish with cilantro sprigs, if desired. Serve with rice. Makes 2 servings. Singapore Chile Sauce. In a small bowl, smoothly blend 1 teaspoon cornstarch, 3/4 cup low-sodium chicken broth, and 1/4 cup catsup. Stir in 1 tablespoon fermented salted black beans, rinsed and drained (or 1 tablespoon reduced-sodium soy sauce), and 2 or 3 small fresh hot red or green chiles (such as Thai, serrano, Fresno, or jalapeno), seeded and minced.

Nutrition information: Per serving: 503 calories (19% fat, 57% carbohydrates, 24% protein), 10 g total fat (1 g saturated fat), 70 g carbohydrates, 30 g protein, 109 mg cholesterol, 903 mg sodium

Horseradish Sauce

2008-09-07T07:02:00.000-07:00

Yields: 1 1/4 cup

Ingredients:

1/4 cup 1 % low fat cottage cheese
1/4 cup skim milk
3 Tbsp nonfat mayonnaise
1 1/2 Tbsp prepared horseradish
1 tsp lemon juice
1/8 tsp dried whole dillweed
Combine in container of an electric blender or food processor bowl; cover and process until smooth. Pour mixture into a serving bowl.

Greek Chicken Pockets

2008-09-07T07:01:00.001-07:00

Yields: 4 to 6 servings

Preparation time: 30 minutes

Ingredients:

1 cup plain nonfat yogurt
1/2 cup minced peeled cucumber
1 tablespoon each minced fresh dill and minced fresh mint or
1 teaspoon each dry dill weed and dry mint
4 to 6 pita breads (each about 6 inches in diameter)
3 small firm-ripe tomatoes (about 12 oz. total), thinly sliced
2 small green bell peppers (about 10 oz. total), seeded and thinly sliced
3 cups shredded cooked chicken
1/4 cup crumbled feta cheese
Prepare Herb Dressing:
In a small bowl, stir together 1 cup plain nonfat yogurt, 1/2 cup minced peeled cucumber, and 1 tablespoon each minced fresh dill and minced fresh mint (or 1 teaspoon each dry dill weed and dry mint).

Cut each pita bread in half; gently open halves and fill equally with tomatoes, bell peppers, chicken, and cheese. Then spoon dressing into each sandwich.

Nutrition information: Per serving: 397 calories (20% fat, 45% carbohydrates, 35% protein), 9 g total fat (3 g saturated fat), 44 g carbohydrates, 34 g protein, 82 mg cholesterol, 512 mg sodium

Cool and Creamy Potato Salad

2008-09-07T06:58:00.000-07:00

Serves: 4 to 6

Preparation time: 30 minutes

Ingredients:

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 Tbs cider vinegar
2 Tbs sugar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 Tbs finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 Tbs or so finely chopped fresh chives or scallions,
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible
Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick. Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar and sugar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.

Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with 2/3 cup of mayonnaise and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed. Cover the salad and set aside in the refrigerator for at least an hour or so before serving.

Portobello Pizza

2008-09-05T04:55:00.000-07:00

Serves: 8

Ingredients:

8 large portobello mushrooms (about 2 ounces each), stems removed
4 tablespoons olive oil, plus more for drizzling
1 tablespoon balsamic vinegar
1/2 cup dry white wine
Coarse salt and freshly ground black pepper, to taste
8 sprigs fresh thyme, picked
1 bunch broccoli rabe, trimmed, cut into 1-inch pieces
2 cloves garlic, one clove thinly sliced, one clove minced
Pinch of red-pepper flakes
1 pint mixed pear tomatoes, yellow, red, and orange
1/4 cup loosely packed basil leaves, thinly sliced
1 bulb fennel, halved and thinly sliced with a Japanese mandoline
1/2 pound prosciutto, thinly sliced
1 ball (about 1 pound) fresh mozzarella cheese, thinly sliced
3 ounces Parmesan cheese, shaved, more if needed
1/4 cup oil-cured black olives, pitted
1. Heat oven to 400 degrees. Place 1 tablespoon olive oil in roasting pan. Arrange mushroom caps in a large roasting pan, bottom-side up. Drizzle mushrooms with balsamic vinegar and wine. Season with salt and pepper. Scatter thyme leaves and sprigs over mushrooms, and cover the roasting pan with foil. Transfer to oven, and roast until mushrooms are fork-tender and cooked through, about 25 to 30 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Add broccoli rabe, and cook until bright green and just tender, about 1 to 2 minutes. Remove from heat, drain, and transfer to a bowl of ice water. When cool, drain, and pat dry.

3. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add sliced garlic, and cook until fragrant, about 30 seconds. Add blanched broccoli rabe, red-pepper flakes, and season with salt and pepper. Sauté until broccoli rabe is tender and heated through, about 3 to 4 minutes. Remove from heat, transfer rabe to a bowl, and return skillet to heat.

4. Add 1 tablespoon olive oil to skillet. Add minced garlic, and heat until fragrant, about 30 seconds. Add cherry tomatoes and basil. Sauté tomatoes, shaking pan often until tomatoes just pop, about 3 to 4 minutes. Season with salt and pepper. Remove from heat, and set aside. Return skillet to heat.

5. Add 1 tablespoon olive oil to skillet. Add half of the fennel, reserving the other half, which will be used as a topping. Season with salt and pepper. Cook until limp, about 2 to 3 minutes. Remove from heat, and set aside.

6. Remove mushrooms from oven, and arrange on serving platter, bottom-side up. Arrange toppings on mushrooms as desired. Layer broccoli rabe with fresh tomatoes and mozzarella. Melt the cheese by placing the mushroom pizzas under the broiler. Another flavorful combination is prosciutto, fennel, shaved Parmesan, and chopped olives. Drizzle mushroom pizzas with olive oil, and serve immediately.

Puff Pastry_Pastry

2008-09-05T04:53:00.000-07:00

Ingredients:

500g flour
500g butter
1 tsp cream of tartar
1 Tbsp lemon juice
Ice water
1 egg yolk
1 cup cornflour
1 tsp cream of tartar
Important: Have all ingredients as cool as possible.

Sift the flour and cream of tartar together 3 times. Divide the butter into 5 equal pieces.Cut one piece of the butter into the flour and rub in till it resembles fine bread crumbs.Alternatively, put the flour and the butter into your food processor and process till fine. Beat the egg yolk and lemon juice together and add ice water to make 1 cup. Mix this into the flour with the blade of a knife till a dough is formed. Knead lightly and refrigerate (covered in plastic wrap) for 10 minutes.

Meanwhile, grate each remaining piece of butter and put in the freezer. It is best to freeze each piece of butter beforehand and grate using a food processor.

Roll out the dough into a rectangle.Fold the 2 long sides in thirds so that they overlap. Now do the same with the short sides.(if you're unsure, check a pastry book for the folding).Roll out to a rectangle again. Sprinkle with 1 portion of the grated butter - if it sticks together in lumps just regrate over the pastry.leave a 2cm margin around the edges. Sift the cornflour/cream of tartar liberally over the mixture. Fold as before and roll. Repeat till all the butter and cornflour is used up. Then roll and fold again twice (without any butter or cornflour).

To prevent the dough sticking while rolling lightly flour the rolling pin and board with cornflour. The best surface to use is a marble pastry board if you have one otherwise any large flat surface will do. Roll very lightly so the butter blends into the pastry - no lumps of butter should break through(this is why we grate the butter). If at any time the pastry becomes too sticky, refrigerate for a few minutes and continue.

Once finished, refrigerate for 30 minutes, then roll out again and use as required. Glaze with a little milk before baking.

To bake preheat the oven to 250º Celsius.Put the pastry in for 5 minutes, then turn down the heat to 220º Celsius. Bake for 10 minutes then turn down to 180 degrees Celsius and bake till done.

Fresh Herb Pasta

2008-09-04T03:41:00.001-07:00

Any of the fresh herbs listed make suitable additions to the dough. Sauces should be very simple with no competing flavors.

Yields: 1 lb (500g) fresh pasta

Ingredients:

2 1/2 Cups (300g) 00 flour (a little less if using unbleached all-purpose flour), plus extra to dust
1/4 cup (15g) fresh flat-leafed parsley, chives, or basil, or 1 tbsp (5g) fresh sage or rosemary
3 extra large eggs
2 tsp vegetable oil
1/8 tsp salt (optional)
1. Remove any stems from the herbs used then chop the leaves very fine.

2. Combine the flour and salt, if using, directly on a large pastry board or smooth work surface. Make a well in the center of the flour. Lightly beat the eggs with oil and herbs then pour the mixture into the well.

3. Using a fork, gradually draw in the flour from the inside wall of the well. Beat gently in a constant direction to prevent air pockets from forming. Use your free hand to protect the outer wall until the wet mixture is well integrated.

4. When the mixture becomes too stiff to work with a fork, scrape the dough from the fork into the well and continue forming the dough with your hands. Draw in the flour very gradually from the bottom of the wall, again being careful to keep air out of the dough and prevent air pockets from forming.

5. Continue forming the dough into a very soft ball. It should be firm enough to handle, but soft and very pliable. If there is too much flour to be absorbed, do not use it all. Conversely, work in a little more flour if necessary. The perfect consistency is soft but not sticky, responsive to being touched and worked with.

6. Using the heels of your hands, flatten the dough ball and knead it from the middle outward, folding it in half after working it each time. Knead both sides, maintaining a round shape, for about 10 minutes, until the dough is even and elastic.

7. Cover the dough with an inverted bowl or plastic wrap and let it rest for 15 minutes, or up to 3 hours.

Mixing Dough in a Food Processor
Pasta dough can be mixed in a food processor. Place the dry ingredients in the bowl. Combine the eggs, oil, if using, salt, and any other flavoring such as tomato paste separately, then pour into the bowl. Turn the machine on and process until a ball is formed and the ingredients are well mixed. If the mixture is to dry to form a ball, add a little water and pulse once.

Note
If the herbs cause excessive tearing on the first strip of dough passed through the rollers, fold it in half and pass it through the rollers again, but roll no further than the penultimate notch on the machine.

Muffins-Bacon Cheddar Chive Muffins

2008-09-04T03:39:00.000-07:00

A great muffin for breakfast, brunch, lunch, with soup or for a tasty snack.

Yields: 12 muffins

Ingredients:

6 thick slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.

In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.

Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Beef_Braised Short Ribs

2008-09-04T03:36:00.000-07:00

Serves: 6 to 8

Ingredients:

3 tablespoons olive oil
6 pounds short ribs
Kosher salt and freshly ground pepper
2 carrots, diced
2 stalks celery, diced
2 medium onions, diced
1 tablespoon tomato paste
3 tablespoons allpurpose flour
1/2 cup port wine
4 cups Cabernet Sauvignon
1 head garlic, peeled and seperated
4 cups beef stock
2 sprigs rosemary
10springs parsley
8 sprigs thyme
2 bay leaves
1. Pre-heat oven to 375 degrees. Tie short ribs together with kitchen string, then salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and add carrots, celery, and onions to pan and cook to a golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.

2. Return short ribs to the pot, and deglaze with port and red wine. Cook until liquid is reduced by two-thirds. Bunch rosemary, parsley thyme, and bay leaves together and tie the bundle with kitchen string. Add garlic, the tied herbs, and stock. Bring to a boil, cover, and transfer to oven for 3 hours, until meat is fork-tender.

3. Transfer short ribs to a platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens. Adjust seasoning, spoon sauce over short ribs, and serve.

Ginger Rum-Glazed Ham(Easter)

2008-09-02T05:06:00.000-07:00

Serves: 8

Ingredients:

a 7- to 8-pound half (shank end) of a fully cooked cured ham
1/3 cup chopped preserved ginger in syrup (available at specialty foods shops and some supermarkets)
3 tablespoons firmly packed brown sugar
3 tablespoons dark rum
parsley sprigs for garnish if desired
If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a layer of fat and a collar of skin around the shank bone. Trim the fat, leaving a layer about 1/3 inch thick, and score the layer remaining into diamonds. Bake the ham on a rack in a roasting pan in a preheated 350°F. oven for 55 minutes. In a blender blend together the ginger, the brown sugar, and the rum, spoon the glaze over the ham, spreading it, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. Transfer the ham to a platter, garnish the platter with the parsley, and let the ham stand for 15 minutes before carving.

Roasted Garlic Soup

2008-09-02T05:03:00.000-07:00

Yields: 4 servings

Ingredients:

4 Garlic head; unpeeled
1/4 c Olive oil
6 T Butter, sweet
4 Leek; chopped
1 Onion; diced
6 T Flour
4 c Chicken stock; heated
1/3 c Sherry, dry
1 c Heavy cream
Lemon juice
Salt
Pepper, white
2 T Chives, fresh; chopped
Preheat oven to 350 F. Cut off top quarter inch of each garlic head. Place the garlic heads in a small shallow baking dish. Drizzle oil over. Bake until golden, about one hour. Cool slightly. (I now do the same thing with the garlic heads but I wrap the heads with oil on top of them in aluminum foil so they don't brown so quick.) Press individual garlic cloves between thumb and finger to release garlic oils. Chop the garlic.

Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about eight minutes. Reduce heat to low. Add flour and cook ten minutes, stirring occasionally. Stir in hot stock and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared one day ahead. Cover and refrigerate.) Return the soup to the saucepan. Add cream and simmer until thickened, about ten minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives

Almond-Stuffed Apples

2008-09-02T05:01:00.000-07:00

Serves: 6

Ingredients:

1/2 cup slivered almonds
1/4 cup sugar
2 Tbsp. water
1/4 tsp. almond extract
6 medium cooking apples (such as Rome Beauty, Granny Smith, or Jonathan)
1/4 cup butter, melted
1/2 cup fine dry bread crumbs
1/2 cup whipping cream
2 Tbsp. powdered sugar
1/2 teaspoon vanilla
Place slivered almonds in a blender container or food processor bowl. Cover and blend or process until nuts are finely ground. Add sugar, water, and almond extract. Cover and blend or process until mixture is nearly smooth: set aside.

Peel apples. Cut off about 1/2-inch from bottom of each apple so it will stand upright. Use an apple corer to core apples. Brush apples with melted butter. Roll apples in the fine dry bread crumbs to completely cover. Place in a 2-quart rectangular baking dish. Spoon almond mixture evenly into centers of apples. Bake apples in a 350 degree F oven for 70 to 80 minutes or until tender.

In a chilled bowl, combine whipping cream, powdered sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Spoon over warm baked apples.

Nutrition information: Per serving: 366 cal., 22 g total fat (10 g sat. fat), 49 mg chol., 161 mg sodium, 41 g carbo., 5 g fiber, and 4 g pro. Dietary exchanges: 1 starch, 1-1/2 fruit, 4 fat.

Caribbean--Black Bean Soup

2008-09-01T01:11:00.000-07:00

Yields: 4 to 6

Ingredients:

1 pound dried black beans
4 tablespoons olive oil
3 onions, chopped
1 green pepper, finely chopped
4 cloves garlic, minced
1 ham hock
2 tablespoons tomato paste
2 teaspoons cumin
2 teaspoons dried oregano
1 bay leaf
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon vinegar or sherry
Rinse the beans, and soak overnight in 4 quarts of water. Drain and set aside. In a large pot, heat the olive oil. Add the onion, green pepper, and garlic and saute over low heat for 10 minutes. Add beans and ham hock, and enough water to cover. Stir in tomato paste and seasoning (except for vinegar). Bring to a boil, cover, and simmer for 2 hours. Let cool slightly.

Using a blender, remove half of the cooked beans and puree smooth. Return to pot. Add vinegar or sherry and stir well. Serve soup over white rice and top with fresh minced onion and fresh cilantro.

Pecan Honey Butter

2008-09-01T01:09:00.000-07:00

This butter is great on any of our scones.

Yields: 2 cups

Ingredients:

1/4 cup honey
1 cup butter or margarine
1/2 cup chopped pecans
Slowly beat the honey into the butter or margarine until well blended. Stir in chopped pecans. Pack in gift containers and refrigerate. Bring to room temperature before serving on biscuits, rolls, or other bread.

Lemon-Dill-Pepper Aquavit----Alcoholic

2008-09-01T01:06:00.000-07:00

Yields: 1.75 quarts flavored aquavit

Ingredients:

1/2 bunch dill, stems removed
1 lemon, quartered
1 lime, quartered
1 to 2 tablespoons black peppercorns
1 tablespoon white peppercorns
2 to 3 tablespoons pink peppercorns
1.75 liters potato vodka
1. Fill a large 2-quart-capacity glass jar with, dill, lemon and lime quarters, and peppercorns.

2. Pour vodka into jar. Cover, and let stand at room temperature for 3 weeks. Strain vodka through cheesecloth. Discard solids, and carefully pour infused vodka back into original bottle.

3. Keep infused aquavit in freezer until ready to serve. Serve chilled, directly from freezer.

Strawberry Shortcake

2008-08-29T22:14:00.000-07:00

Serves: 4

Preparation time: 1 hour 15 minutes

Ingredients:

1 1/2 pints strawberries, hulled and quartered lengthwise
1/4 cup granulated sugar, or to taste
1/2 cup well chilled heavy cream
3 tablespoons sour cream
1 tablespoon confectioners' sugar, or to taste
1/2 teaspoon vanilla
4 cream biscuits
In a large bowl combine 1 pint of the strawberries and the granulated sugar and with a potato masher mash the berries gently until they release their juices, being careful not to crush them to a pulp. Add the remaining 1/2 pint of berries. Let the mixture stand at room temperature, stirring occasionally, for 1 hour.

In a bowl beat the heavy cream with the sour cream and the confectioners' sugar until it holds a soft shape and beat in the vanilla. Split the biscuits horizontally with a fork, arrange the bottom halves on 4 plates, and spoon the strawberry mixture over them. Top the strawberry mixture with some of the whipped cream and arrange the biscuit tops on the cream. Serve the remaining cream separately.

Bread--Apricot Nut Bread

2008-08-29T22:13:00.001-07:00

Serves: 4-6

Ingredients:

3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tbsp grated orange peel
1 Tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts
Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured bakin unit. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.

Now before you all ask what a baking unit is (I wondered as I sat and typed this in), I looked it up in the front of the bread section. She says that some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups also work. Also 1, 1 1/2 and 2 quart molds work.

Do not lift the lid while baking this bread.

Brownie Bites

2008-08-29T22:10:00.000-07:00

Satisfy that urge for chocolate with this lower-calorie favorite.

Serves: 8

Ingredients:

2 tablespoons margarine
1/3 cup sugar
1/4 cup cold water
1/2 teaspoon vanilla
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
2 tablespoons finely chopped walnuts or pecans
Nonstick spray coating
1 teaspoon powdered sugar
In a small saucepan melt margarine; remove from heat. Stir in sugar, water, and vanilla. Stir in flour, cocoa powder, and baking powder until well mixed. Stir in chopped nuts.

Spray the bottom only of an 8x4x2-inch loaf pan with nonstick spray coating. Pour batter into pan.

Bake in a 350 degree F. oven about 20 minutes or until a toothpick inserted near the center comes out clean. Cool thoroughly. Remove from pan. Cut into 8 bars. Sprinkle with the powdered sugar.

Nutrition information: per serving: 104 calories, 4 g total fat, 0 mg cholesterol, 68 mg sodium, 16 g carbohydrate, 1 g protein.

Tuna Noodle Casserole

2008-08-29T00:22:00.000-07:00

Casseroles became popular during the Great Depression because they were economical. Their appeal continued into the 1940s because they were convenient. With more women working outside the home during World War II, a one-dish meal that could be prepared ahead of time and reheated for supper was indeed a blessing.

Serves: 6

Ingredients:

8 ounces no-yolk noodles
1 tablespoon butter or margarine
4 ounces mushrooms, thinly sliced
1 can (10-3/4 ounces) fat-free, reduced-sodium condensed cream of mushroom soup
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
8 ounces fat-free plain yogurt
1/2 cup sliced scallions
1/2 teaspoon ground black pepper
1/4 teaspoon celery seeds
1/4 teaspoon crushed red-pepper flakes
1 package (16 ounces) frozen broccoli florets, thawed
1 can (12 ounces) water-packed chunk light tuna, rinsed,drained, and flaked
1/2 cup crushed reduced-fat snack crackers
1/4 cup (1 ounce) grated Parmesan cheese
1. Preheat the oven to 350 F. Coat a 2-1/2 quart or 13" x 9" baking dish with nonstick spray. Set aside.

2. In a large covered pot, bring water to a boil over high heat. Add the noodles and cook according to the package directions. Set aside.

3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the mushrooms and cook, stirring frequently, for about 4 minutes, or until tender. Add the soup, Monterey Jack, yogurt, scallions, black pepper, celery seeds, and red-pepper flakes. Mix well. Add the broccoli, tuna, and noodles. Fold to coat with the sauce. Spoon into the prepared baking dish.

4. In a small bowl, combine the crackers and Parmesan. Sprinkle evenly over the noodle mixture. Bake for 30 to 35 minutes, or until bubbly and lightly browned.

This recipe is from the book Homestyle Cooking Made Healthy by Jeanne Jones.

Low-Temperature Pasteurization Treatment

2008-08-29T00:21:00.001-07:00

The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half way with warm (120º to 140º F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180º to 185º F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185º F may cause unnecessary softening of pickles. Caution: Use only when recipe indicates.

Cinnamon Hard Candy----Hard

2008-08-29T00:13:00.000-07:00

Ingredients:

1 cup white sugar
1 cup corn syrup
1 cup water
1/4 tsp. cinnamon oil
1/4 tsp. red food coloring
Combine sugar, syrup, and water in a sauce pan. Boil without stirring over med-high heat until it reaches hard crack stage. Use a thermometer or very cold water. I use the cold water. When you put about a teas. in the cold water and let it sit for 10 or 15 seconds you can take it out and it will break with a snap. Towards the end of the cooking time the mixture will thicken considerably and turn a yellowish color. It is essential to watch the pot at this point because it will burn easily and quickly. You may also stir it at this point to prevent scorching. When done, remove from heat and quickly stir in the oil and coloring. Pour into a 9 x 9 metal pan that has been lined with about 1/4 to 1/3 inch of powdered sugar. Let cool until the edges start to firm up and then immediately begin to cut the pieces from around the edges. Keep cutting around the edges as the candy hardens. Cutting takes practice because the candy can harden quickly. Some just let it get rock hard and break it with a mallet but this makes it harder to control the size of the pieces and also the pieces have sharp edges that can cut one's mouth.

Biscuits ---Country Biscuits

2008-08-28T05:23:00.000-07:00

Ingredients:

1 1/2 c. all purpose flour
1 Tbsp. sugar
1 1/2 tsp.. baking powder
1/2 tsp. salt
1/8 tsp. baking soda
3 Tbsp. solid veg. shortening or unsalted margarine
1 cup heavy cream
1 cup all purpose flour, for shaping biscuits
2 Tbsp. butter or margarine, melted
Heat oven to 475 degrees. Spray an 8" baking pan with cooking spray.

In a medium sized bowl, mix flour, sugar, baking powder, salt, and baking soda until blended. Cut in shortening with pastry blender, or work it in with fingertips until lumps are no larger than small peas.

Stir in cream and let stand for 2-3 min. dough is very wet.

Pour remaining 1 cup all-purpose flour onto a plate. Flour hands well. Scoop up about 2 Tbsp. dough and scrape it onto the flour. Sprinkle more flour onto the dough. Gently pick up clump of dough and shape into a soft round by passing it from hand to hand, shaking off excess flour. Place in middle of prepared pan. Shape 9 more biscuits this way.

Brush tops with melted butter. Bake 16-18 min or until tops are evenly brown.

Grits --Carolina Grits Souffle

2008-08-28T05:21:00.000-07:00

This wonderful side dish is inspired by a recipe from Ben's mama, fancied up a bit. It's cheeze-a-licious!

Serves: 8

Ingredients:

2 cups homemade chicken stock + 1 cup water (or use 3 cups water instead)
1 cup half-and-half
2 teaspoons salt
1 cup white grits (preferably stone-ground, definitely not instant)
5 eggs, separated
1 1/2 cups white or yellow sharp cheddar, grated
1/4 cup roasted garlic puree or 1 tablespoon minced fresh garlic
4 tablespoons unsalted butter
salt, coarsely ground black pepper, and Tabasco to taste
1/2 cup scallions, sliced thin crosswise
1. Butter a 2-quart casserole or souffle dish.

2. In a 3-quart, heavy-bottomed saucepan, bring the stock, water, half-and-half, and salt to a boil. Stir in the grits, reduce the heat to medium, and cook, stirring often, until thick, smooth, and creamy (the consistency of polenta).

3. Beat the egg yolks, temper with a spoonful of hot grits, and then stir into the grits. Stir in the cheese, garlic puree, and butter, and season with salt, pepper, and Tabasco to taste. Cool at room temperature.

4. An hour before serving, preheat oven to 375 degrees. In a stainless steel bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites and scallions into the grits mixture and spoon into the buttered souffle dish. Bake 30 to 40 minutes, until the grits are set. (If the surface appears to be browning too much, cover with foil until set.) Serve immediately.

This recipe is from the book Not Afraid of Flavor:Recipes from the Magnolia Grill by Award-Winning Chefs Ben and Karen Barker

Buried Coal-Cooked Lobsters in the Shell

2008-08-12T22:34:00.000-07:00

The only accompaniment you need with this meal is melted butter and plenty of napkins.

Serves: 6

Ingredients:

Six 2 1/2-pound live lobsters
5 pounds damp seaweed (available from your fish seller)
Prepare an outdoor charcoal grill, filling the fire bed 6 to 8 inches deep. Allow the coals to become ash covered. Shake excess water from the seaweed if necessary and scatter half of it directly over the coals.

Dispatch the lobsters (see below) and place them on top of the steaming seaweed. Cover the lobsters with the remaining seaweed and press down on it to force both lobsters and seaweed into the coals.

Cook the lobsters about 45 minutes, sprinkling the seaweed with 1/4 cup water every 10 minutes to keep it moist. The lobsters are done when the shells are bright red.

Remove the seaweed with the tongs to a large platter. Split the lobsters, place them on the seaweed, and serve.
Dispatching a lobster: to kill a lobster instantly, place it on your cutting board (head away from you, tail facing) and insert the tip of a large chef's knife just behind the head. To avoid muscular contractions, you can put the lobster in the freezer for a few minutes beforehand.

Casual_Cheesy Shrimp Canapes

2008-08-07T01:22:00.000-07:00

Serves: 20

Ingredients:

10 slices white bread
2 Tablespoons butter
1/2 teaspoon thyme leaves
6 ounces cooked shrimp, cleaned and chopped
1/2 cup shredded Swiss Cheese
1/3 cup mayonnaise
1/2 cup fresh bread crumbs
1/4 teaspoon salt, or to taste
Dill weed
Preheat oven to 400 degrees F. Using a 2-inch round fluted pastry cutter, cut 2 circles from each bread slice. (Reserve scraps for crumbs). In small saucepan, melt butter and and add thyme. Bruch bread circles with this mixture. Place on a cookie sheet and bake 10 minutes, until golden. Meanwhile, combine shrimp with cheese, mayonnaise, bread crumbs and salt. When circles are cool, put a rounded Tablespoon of shrimp mixture on each. Sprinkle with a pinch of dill and place under broiler for about 3 minutes

Vegetable Pot Pie

2008-08-05T18:29:00.001-07:00

Serves: 12

Ingredients:

1 tablespoon canola oil
1 large yellow onion, diced
2 cloves garlic, minced
2 cups water
2 medium parsnips, peeled and diced
2 cups white potatoes, diced
4 medium carrots, peeled and diced
1 tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups green peas, fresh or frozen
4 cups unbleached white flour
1 1/2 teaspoons salt
1 1/2 cups canola oil
1/2 cup water
Preheat the oven to 400 degrees.

To make the filling, in a large saucepan heat 1 tablespoon of the oil over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes. Add the water, parsley, potatoes, carrots, parsley, salt, and pepper, and bring to a simmer. Cook over medium-low heat, stirring occasionally, until the vegetables are tender, about 20 to 25 minutes. Stir in the peas and cook for 5 minutes more. To thicken, mash the potatoes and parsnips against the side of the pan with the back of a spoon. Remove from the heat and let cool slightly.

To make the crust, in a large mixing bowl combine the flour and salt. Blend in 1-1/2 cups of the oil and water and form a large moist ball of dough. Divide dough into four balls of equal size. On a lightly floured, flat surface, roll out the balls of dough into 1/8-inch-thick rounds about 10 inches in diameter. Place two of the rounds into the bottom of two lightly greased 9-inch-round deep-dish pie pans. Bake for 5 to 7 minutes; cool for about 5 minutes.

Pour the filling equally into the pie pans. Cover the filling with the two remaining round crusts, and crimp the edges with a fork. Pierce the tops with a fork two or three times. Bake until the tops are lightly browned, about 20 to 25 minutes. Cool for 10 minutes before serving.

Honey-Grilled Vegetables_#

2008-08-05T18:26:00.000-07:00

Serves: 4

Ingredients:

12 small red potatoes, halved
1/4 cup honey
3 tablespoons dry white wine
1 clove garlic, minced
1 teaspoon crushed dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 zucchini, halved lengthwise
1 medium eggplant, cut into 1/2-inch-thick slices
1 green bell pepper, halved
1 red bell pepper, halved
1 large onion, cut into wedges
Cover potatoes with water in large saucepan. Bring to a boil over medium-high heat. Cook 5 minutes; drain. Combine honey, wine, garlic, thyme, salt and pepper in small bowl; mix well. Place potatoes and remaining vegetables on oiled barbecue grill over hot coals. Grill 20 to 25 minutes, turning and brushing with honey mixture every 7 to 8 minutes.

Ground Turkey Chili Mole

2008-08-03T00:41:00.001-07:00

Serve this streamlined version of an intricate Mexican dish as you would chili -- ladle it into big bowls to eat with a spoon. Offer Water-crisped Tortilla Chips alongside; they complement the chili without compromising its low fat content.

Yields: 4 to 6 servings

Preparation time: 1 hour 5 minutes

Ingredients:

1 medium-size onion, chopped
1 pound ground skinless turkey
2 cloves garlic, minced or pressed
1 can (about 8 oz.) tomato sauce
1 can (about 14 1/2 oz.) stewed tomatoes
1 can (about 15 oz.) red kidney beans, drained and rinsed; or
2 cups cooked red kidney beans, drained and rinsed
1 tablespoon molasses
1/4 teaspoon liquid hot pepper seasoning
1 tablespoon unsweetened cocoa
1 teaspoon each paprika and ground cumin
1/2 teaspoon each dry oregano and dry basil
In a 4- to 5-quart pan, combine onion and 1/4 cup water. Bring to a boil over medium-high heat; then boil, stirring occasionally, until liquid evaporates and onion begins to brown (about 5 minutes). To deglaze, add 1/4 cup more water and stir to scrape browned bits free. Then continue to cook, stirring occasionally, until onion begins to brown again. Repeat deglazing and browning steps, using 1/4 cup more water.

Crumble turkey into pan; add garlic. Cook, stirring, until meat is no longer pink and liquid has evaporated. Stir in tomato sauce, tomatoes, beans, molasses, hot pepper seasoning, cocoa, paprika, cumin, oregano, and basil. Bring to a boil; reduce heat, cover, and simmer until flavors are well blended (about 30 minutes).

Nutrition information: Per serving: 256 calories (27% fat, 39% carbohydrates, 34% protein), 8 g total fat (2 g saturated fat), 25 g carbohydrates, 22 g protein, 66 mg cholesterol, 685 mg sodium

Roasted Autumn Vegetables

2008-08-03T00:38:00.000-07:00

Ingredients:

1 pound red-skinned potatoes, cut into 3/4-inch chunks, about 3 cups
1 1/2 pounds baby carrots, trimmed of leaves and peeled, or
1 16-ounce package peeled baby carrots, about 6 cups
1 16-ounce package parsnips, peeled and cut into 2 1/2 x 1/2-inch matchstick strips, about 3 cups
1 fennel bulb, trimmed, cored, and cut into 1-inch chunks, about 2 cups
2 extra virgin tablespoons olive oil, plus additional 1 tablespoon, optional
2 tablespoons margarine or butter, melted
1 teaspoon salt, plus additional to taste
1/2 teaspoon freshly ground black pepper
4 large cloves garlic, slivered
2 tablespoons chopped fresh thyme, plus whole sprigs for garnish
2 tablespoons balsamic or red wine vinegar
Heat oven to 425 degrees F. In large bowl combine potatoes, carrots, parsnips, and fennel; toss thoroughly with 2 tablespoons oil, melted margarine, 1 teaspoon salt, and pepper. Divide vegetables evenly between two 13- x 9- x 2-inch roasting pans Place pans on separate shelves in oven. Bake 40 to 50 minutes until vegetables are tender and golden brown, turning occasionally with wide metal spatula. Halfway through cooking time, switch pans from one oven shelf to the other and add garlic, half to each pan, tossing in well. Transfer vegetables to one large serving bowl; toss gently but thoroughly with chopped thyme, vinegar, and additional 1 tablespoon oil if using (see note), and additional salt to taste. Serve garnished, if desired, with thyme sprigs.

Clams_Steamed Baby Clams

2008-08-01T00:45:00.000-07:00

Serves: 4

Ingredients:

6 tablespoons olive oil
2 tablespoons chopped garlic
1 medium onion, peeled and sliced thin
4 cups clam juice or shrimp stock
2 cups white wine
6 tablespoons fresh lemon juice
2 cups parsley leaves
2 tablespoons honey
salt and pepper
32 baby clams
Heat oil in saucepan until almost smoking. Add garlic and saute until golden brown. Add the onion and cook until soft. Add the clam juice or shrimp stock, wine, lemon juice and bring to a boil. Reduce heat and simmer for 15 minutes.

Remove from the heat and let cool until room temperature.

In a blender, combine the onion broth with parsley, honey, and salt and pepper to taste. Process until pureed.

Combine the clams and onion broth in a large saucepan over high heat and bring to a boil.

Reduce the heat to medium, cover, and steam until clams open, about 3 minutes after the broth begins to boil. Spoon the clams into a large bowl with the onion broth.

How to make Hollandaise Sauce

2008-08-01T00:43:00.000-07:00

Ingredients:

1/4 lb. butter
3 egg yolks
1 Tbls. lemon juice
1 Tbls. sherry
3 dashes Cayenne pepper
Melt butter to low boiling point. Place all other ingredients in blender and blend at low speed until mixed. Slowly pour in melted butter and blend 10 seconds or until thick and creamy.

Fried Oyster Po' Boy

2008-07-30T02:32:00.000-07:00

Serves: 4

Ingredients:

24 shucked oysters, drained
yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating
vegetable oil for deep-frying
2 loaves soft-crusted French bread
sliced tomatoes
shredded iceberg lettuce
Tartar Sauce
In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375 deg. F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.

Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.

About Cole Slaw

2008-07-30T02:31:00.001-07:00

Yields: 10 - 12 servings

Ingredients:

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.

3. Add the cabbage and carrots and mix well.

4. Cover and refrigerate for at least 2 hours before serving.

Pastry_Pate Sucree

2008-07-30T02:28:00.000-07:00

Yields: 1 - 9 inch crust

Ingredients:

1 1/4 cups flour
1/4 teaspoon salt
1 tablespoon sugar
8 tablespoons (1 stick) unsalted butter, cold
1 egg, lightly beaten plus ice water to equal 1/4 cup
Combine the flour, salt and sugar in the bowl of a food processor and process a few seconds to mix. Quarter the stick butter lengthwise and cut into 8 or 9 pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils. Place the lightly beaten egg in a 1/4 cup measure and fill to the top with ice water. Put half the liquid in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining liquid evenly over the top. Using a large rubber spatula, fold the mixture until it's evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix. Turn the mixture out on the table and quickly fraiser: (Using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and fraiser any portions that were missed.) Form the mass into whatever shape you will be rolling out (i.e., disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to3 days. Dough can be frozen for up to 3 months.

Mesquite-Grilled Pizza

2008-07-29T00:52:00.001-07:00

Yields: one 14-inch pizza

Ingredients:

1 envelope dry yeast
3/4 cup plus 2 tablespoons warm water (105 deg. F. to 115 deg. F.)
2 tablespoons olive oil
2 1/2 cups (or more) bread flour
1 teaspoon salt
Olive oil
1 cup prepared pizza sauce
3/4 cup pitted black olives, halved
1/4 cup pitted green olives, halved
12 ounces mozzarella cheese, shredded (about 3 1/2 cups)
1/2 cup grated Parmesan cheese
1/3 pound mushrooms, sliced
1/2 green bell pepper, cut julienne
1/2 red bell pepper, cut julienne
1 tablespoon olive oil
Minced fresh herbs such as oregano, basil and rosemary (optional)
1/2 cup mesquite chips soaked in water 30 minutes and drained
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 minutes. Stir in 2 tablespoons oil. Mix 2 1/2 cups flour and salt in processor using on/off turns. With machine running, pour yeast mixture through feed tube and process until combined, about 10 seconds. Knead dough on lightly floured surface until smooth and elastic, adding more flour to dough if sticky, about 5 minutes.

Brush large bowl with olive oil. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. (Can be prepared 1 day ahead. Punch dough down; cover and refrigerate. Bring to room temperature before continuing with recipe.)

Prepare covered barbecue grill (medium-high heat). Brush 14-inch pizza pan with 1-inch-high sides with olive oil. Punch dough down and knead 2 minutes. Roll dough out on lightly floured surface to 16-inch round. Transfer to prepared pan. Spread sauce over dough; sprinkle with black and green olives. Top with both cheeses, then mushrooms and bell peppers. Drizzle with 1 tablespoon oil. Sprinkle with minced herbs if desired.

Add mesquite chips to fire. Open bottom barbecue vent. Place pizza on rack on lowest rung. Cover, leaving top vent half open. Bake until crust is golden brown, checking occasionally, about 15 minutes. Serve immediately.

Pastry_Pate Brisee

2008-07-29T00:49:00.000-07:00

Yields: 1 - 9 inch crust

Ingredients:

1 1/2 cups flour
3/4 teaspoon salt
9 tablespoons unsalted butter, cold
6 tablespoons ice water
Combine the flour and salt in the bowl of a food processor and process a few seconds to mix. Quarter the 3/4 stick of butter lengthwise and cut into 1/4-inch pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils. Place half the ice water in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining water evenly over the top. Using a large rubber spatula, fold the mixture until it is evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix. Turn the mixture out on the table and quickly fraiser: using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and fraiser any portions that were missed. Form the mass into whatever shape you will be rolling out (ie, disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.

About Fresh Egg Pasta

2008-07-29T00:47:00.000-07:00

In Tuscany, oil is added to the dough, making it softer and somewhat easeir to work than Emilian egg pasta (sfoglia). Emiliams argue that the absence of oil makes the dough more porous and so able to absorb sauces more readily. Ideally, fresh pasta should be made with 00 flour (a refined white flour) or, if this is not available, a good unbleached all-purpose flour. Do not use semolina flour, which is sometimes marketed as "pasta flour." If using a flavoring, add it to the egg in step 1.

Yields: 1 lb (500g) fresh pasta

Ingredients:

2 1/2 Cups (300g) 00 flour (a little less if using unbleached all-purpose flour), plus extra to dust
1/8 tsp salt (optional)
3 extra large eggs
2 tsp vegetable oil (optional)
1. Combine the flour and salt, if using, directly on a large pastry board or smooth work surface. Make a well in the center of the flour. Lightly beat the eggs with the oil and pour the mixture into the well.

2. Using a fork, gradually draw in the flour from the inside wall of the well. Beat gently in a constant direction to prevent air pockets from forming. Use your free hand to protect the outer wall until the wet mixture is well integrated.

3. When the mixture becomes too stiff to work with a fork, scrape the dough from the fork into the well and continue forming the dough with your hands. Draw in the flour very gradually from the bottom of the wall, again being careful to keep air out of the dough and prevent air pockets from forming.

4. Continue forming the dough into a very soft ball. It should be firm enough to handle, but soft and very pliable. If there is too much flour to be absorbed, do not use it all. Conversely, work in a little more flour if necessary. The perfect consistency is soft but not sticky, responsive to being touched and worked with.

5. Using the heels of your hands, flatten the dough ball and knead it from the middle outward, folding it in half after working it each time. Knead both sides, maintaining a round shape, for about 10 minutes, until the dough is even and elastic.

6. Cover the dough with an inverted bowl or plastic wrap and let it rest for 15 minutes, or up to 3 hours.

Mixing Dough in a Food Processor
Pasta dough can be mixed in a food processor. Place the dry ingredients in the bowl. Combine the eggs, oil, if using, salt, and any other flavoring such as tomato paste separately, then pour into the bowl. Turn the machine on and process until a ball is formed and the ingredients are well mixed. If the mixture is to dry to form a ball, add a little water and pulse once.

Muffins_Apple Muffins

2008-07-28T00:50:00.000-07:00

These dark, moist muffins will keep well for several days. You don't even need to heat them up to enjoy them, which makes them a perfect after-school snack. The brown sugar sprinkled on top adds a crunchy touch, for all you muffin top lovers out there.

Yields: 12 muffins

Ingredients:

1 cup King Arthur 100% White Whole Wheat Flour
1 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1 egg, lightly beaten
1 cup buttermilk
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F. Grease and flour a 12 cup muffin tin and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Meat Dishes_Blackened Beef Stir-Fry

2008-07-28T00:49:00.001-07:00

No oil is needed for stir-frying the vegetables and beef. Instead, spray a cold wok or skillet with nonstick coating before cooking the vegetables, then cook the meat in a little broth.

Serves: 4

Ingredients:

12 ounces boneless beef top sirloin steak or top round steak
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
2/3 cup beef broth
2 tablespoons tomato paste
2 teaspoons cornstarch
Nonstick spray coating
2 cups broccoli florets
1 medium carrot, bias sliced
2 cups sliced fresh mushrooms
1/2 cup bias-sliced green onion
1 8-ounce package frozen baby corn, thawed
2 tablespoons beef broth
2 cups hot cooked rice
Trim separable fat from beef; partially freeze meat. Cut meat across the grain into thin bite-size strips.

In a medium bowl stir together paprika, garlic powder, thyme, black pepper, salt, and red pepper. Add steak strips; toss to coat well.

In a small bowl stir together the 2/3 cup beef broth, tomato paste, and cornstarch. Set aside.

Spray a cold wok or 12-inch skillet with nonstick spray coating. Preheat wok or skillet over medium heat. Stir-fry broccoli and carrot for 3 minutes. Add mushrooms and onions. Stir-fry 2 minutes more. Add corn; stir-fry 2 minutes more. Remove vegetables from wok. Carefully add the 2 tablespoons broth to the wok. Add the meat and stir-fry for 2 to 3 minutes.

Push meat from center of wok. Stir broth-cornstarch mixture; add to center of wok. Cook and stir till thickened and bubbly. Return vegetables to wok. Heat through. Serve over rice.

Nutrition information: per serving: 303 calories, 5 g total fat, 2 g saturated fat, 49 mg cholesterol, 351 mg sodium, 41 g carbohydrate, 24 g protein, 67% vitamin A, 87% vitamin C, 30% iron.

Low Carb: Chocolate Cheesecake

2008-07-28T00:46:00.000-07:00

5.5 carbs per serving

Serves: 8

Preparation time:

Ingredients:

1 package Gelatin
1 cup Boiling water
16 ounces cream cheese -- softened
1 teaspoon vanilla
16 packages Equal® sweetener
1 ounce unsweetened baking chocolate squares -- melted
Dissolve the gelatin in the boiling water in a mixing bowl.Stir well.

Cut the cheese into small pieces and place in the dissolved gelatin. Add melted chocolate. Mix. Add the vanilla, sweetener; beat well with an electric mixer (2+ minutes on med/hi speed).

Pour into the prepared muffin cups or a buttered pie pan.. Chill until firm, about 2-3 hours.

Easter:Boneless Leg of Lamb Stuffed with Swiss Chard and Feta

2008-07-27T01:12:00.000-07:00

Serves: 6

Ingredients:

1 pound Swiss chard, the stems discarded and the leaves chopped coarse
6 large garlic cloves, sliced thin lengthwise
3 tablespoons olive oil
1/4 pound Feta, crumbled (about 3/4 cup)
8-pound leg of lamb, boned, butterflied, and trimmed well (4 to 5
1 1/2 teaspoons crumbled dried rosemary, or to taste
1 onion, sliced
1 cup dry red wine
1 1/2 cups beef broth
1/2 cup water
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Wash the Swiss chard well, drain it, and in a heavy saucepan steam it in the water clinging to the leaves, covered, over moderate heat for 3 to 5 minutes, or until it is wilted. Drain the chard in a colander, refresh it under cold water, and squeeze it dry in a kitchen towel. In a skillet cook the garlic in 2 tablespoons of the oil over moderate heat, stirring, until it is pale golden and transfer it with a slotted spoon to a bowl. To the skillet add the chard, cook it, stirring, for 1 minute, or until any excess liquid is evaporated, and transfer it to the bowl. Let the chard mixture cool and stir in the Feta.

Pat the lamb dry, arrange it, boned side up, on a work surface, and season it with salt and pepper. Spread the lamb evenly with the chard mixture, leaving a 1-inch border around the edges, beginning with a short side roll it up jelly-roll fashion, and tie it tightly with kitchen string. (The rolled and tied roast may look ungainly, but it will improve in appearance when cooked.)

Transfer the lamb to a roasting pan and rub it all over with the remaining 1 tablespoon oil, 1 teaspoon of the rosemary, and salt and pepper to taste. Roast the lamb in the middle of a preheated 325°F. oven for 30 minutes, scatter the onion around it in the pan, and roast the lamb for 1 to 1 1/4 hours more (a total of 20 minutes cooking time for each pound of boneless meat), or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a cutting board and let it stand for 20 minutes.

While the lamb is standing, skim the fat from the pan drippings, and set the roasting pan over moderately high heat. Add the wine, deglaze the pan, scraping up the brown bits, and boil the mixture until it is reduced by half. Strain the mixture through a fine sieve into a saucepan, add the broth, the remaining 1/2 teaspoon rosemary, the water, and any juices that have accumulated on the cutting board, and boil the mixture until it is reduced to about 2 cups. Stir the cornstarch mixture, add it to the wine mixture, whisking, and simmer the sauce for 2 minutes. Season the sauce with salt and pepper and keep it warm.

Discard the strings from the lamb, arrange the lamb on a heated platter.Strain the sauce into a heated sauceboat and serve it with the lamb, sliced.

Roasted Potatoes with Garlic

2008-07-27T01:10:00.001-07:00

Ingredients:

2 heads garlic
8 1/2 teaspoons olive oil
4 large Idaho baking potatoes
Coarse salt and freshly ground pepper
1 bunch fresh thyme
Heat oven to 300°. Wrap garlic in foil, and roast until garlic is turning golden and heads are soft, about 1 hour. Let stand until cool enough to handle. Slice off tip of each head, just enough to expose cloves; press out garlic, using tip of knife to help. Discard garlic skin; transfer garlic to small bowl. Add 4 1/2 teaspoons olive oil, salt, and pepper. Make a paste using the back of a spoon.

Raise oven temperature to 475°. Slice each potato crosswise into one-inch-thick pieces. Spread a generous amount of paste on each slice; reassemble potato, pressing so the potatoes stick together. Set potato on a piece of foil, drizzle with 1 teaspoon olive oil, salt, and pepper to taste. Wrap potato tightly in foil; repeat process with the other potatoes. Bake potatoes in a roasting pan or on a baking sheet until they are soft and have a caramelized roasted-garlic crust on the bottom, about 1 hour and 10 minutes. Serve crust side up on a bed of fresh thyme.

You sure you know all about Apple

2008-07-27T01:08:00.001-07:00

Did you know that Red and Yellow Delicious apples account for more than half of the harvest in this country? In fact, 80 percent of apple production in the United States consists of only about eight varieties, barely reflecting the diverse range of colors, shapes, and flavors that the apple offers. With more than six thousand five hundred known varieties of apples in the world, you would have to eat a different apple every day for nearly eighteen years to taste them all. Though that might be a bit ambitious, try sampling a different variety each week during harvest time—you’ll be amazed by your discoveries.

But where to begin? That depends on how you like your apples and how you plan to serve them. Choose the right apple for the right job and this fruit will never let you down. Though available year-round, apples are at their peak from September through December.

APPLE VARIETIES
Akane
Relatively new entry from Japan, though almost identical to the Jonathan. Bright-red fruit; crisp flavor reminiscent of under-ripe strawberries. An all-purpose apple. Considered the great cooking apple of the Midwest. Excellent for pies.

Arlet
Fine fruit with a nice sugar/acid balance. Firm, tart, and best for snacking. Cross between Golden Delicious and Idared.

Cortland
Tart, good for baking, sauce, and eating. A large apple with crisp white flesh. When cut, the Cortland retains white color longer than other varieties, making it especially good for salads.

Early Cortland
Ripens about one month prior to the Cortland. Its sweet flavor makes it a good for snacking and making sauce.

Gala
Firm, yellowish flesh with pinkish-orange blush. Striking, peachlike appearance. Sweet aroma and flavor; good dessert apple.

Ginger Gold
Medium to large, mildly tart with a vibrant yellow skin. This is an early yellow apple that should not be considered a long storage variety. Great for baking; especially good for tarts.

Golden Delicious
Yellow, sometimes flushed with pale orange; crisp, juicy, sweetly aromatic; occasionally musky, mellow and honey flavored. A long-lasting, all-purpose apple good for snacking and cooking. Excellent for sauce, pies, and juice when mixed with another variety.

Golden Russet
Lovely russet-colored skin with a slight texture. Extremely dense and sweet, historically used for cider. Now immensely popular for eating, but hardly available except at a few farmer's markets or through mail order. This is an antique variety often used in paintings by Rembrandt.

Jersey Mac
A McIntosh variety that is a cross between an Old McIntosh and a regular McIntosh. Mostly green in color, with some red. A tart, crisp apple that can be used the same way as a McIntosh.

Jonamac
Behaves like a McIntosh. Good for sauce but needs to be sweetened a little. An early season similar to the Akane.

Lurared
A chance seedling found in Bone Gap, Illinois, marketed as a big-fruited, early Jonathan-type. Best for snacking.

Macoun
High sugars with balancing acidity make this apple good for snacking and for desserts where a soft texture is desired.

McIntosh
Good eating when fresh picked; tart to tart-sweet depending on color, the redder the sweeter. This traditional New England apple likes cool falls. Said to be a seedling of an old apple called Fameuse. Known for its white flesh and apple aroma. Great for snacking and salads. Originated in eastern Ontario, Canada.

Mollie’s Delicious
Similar, but unrelated, to Red Delicious, this complex variety is sweet, delicate, refined, yet substantial. Too soft for cooking, but ideal for snacking.

Mutsu
Yellowish green sometimes flushed with gray-orange and fairly sweet-tart for snacking; Firm, dense texture which is consistent for cooking. In some areas, Mutsu is known as Crispin.

Northern Spy
Large fruit with green background and muted red overlay. Crisp flesh with a sweet-tart complexity and robust flavor. Old-fashioned variety, extremely versatile, great for eating, baking, or sauce. Long prized as an outstanding pie and cider apple.

Opalescent
Old midwestern variety, unique appearance, very rare, early season apple that is crisp and good for baking.

Ozark Gold
Less sweet than a Golden Delicious and best for eating out of hand.

Paula Red
Beautiful large apple with a solid red blush color. Tart in flavor with a light cream-colored flesh. Equally good for eating, making applesauce, or baking pies.

Pitmaston Pineapple
Best for eating, as its small size is not suited for baking.

Prima
A fine early cooking apple for pies and cobblers. Juicy and flavored like a Jonathan.

Priscilla
Exceptionally good for making a single-variety applesauce. Similar to a perfumed Red Delicious. Short shelf life.

Rome Beauty
Glossy red skin; firm, white flesh with tart flavor. The only cooking apple widely available in supermarkets. Traditional apple for pies, sauce, and juice. Best when blended with one or two other varieties.

Sayaka
A Jonathan by Sekei Ichi cross, resulting in large orange-red apples that resemble Jonagold in appearance and quality.

Senshu
A cross of Fuji and Toko, introduced in 1980. Available in early fall, this Fuji-type apple has a wonderful sweet flavor with a crisp, juicy texture. Its mellow flavor tastes slightly like a Jonagold.

Spigold
Crisp, tart; old-fashioned variety, extremely versatile, great for eating, outstanding for baking and sauce.

Summer Pippin
This is a tart apple that is perfect for baking.

Sweet Sixteen
A Northern Spy offspring with a slight anise flavor. An outstanding cooker all around. Firm, crisp texture; moderately acid, aromatic. Blotchy red skin. Short storage life.

Winesap
Dark red, very crisp, tart early; sweeter later in the season; extremely versatile, great for eating and baking. Winesaps are believed to have originated in New Jersey more than 300 years ago. Great for any use, especially in pies, sauce, and cider.

about Ginger Pecan Butter

2008-07-26T01:10:00.000-07:00

This butter is great on any of our scones.

Ingredients:

3/4 cup sweet butter
1/2 cup pecans -- finely ground
2 tablespoons crystallized ginger -- ground
1 teaspoon brown sugar
1/2 teaspoon allspice
Mix together and store in refrigerator.

Annatto Oil-----Caribbean

2008-07-26T01:08:00.001-07:00

Ingredients:

1 cup olive oil
1/2 cup annatto seeds
Combine the oil and seeds in a small saucepan. Gently cook over medium heat for 5 minutes, stirring occasionally. The oil will have a strong red-orange color. Strain oil and store in the refrigerator.

The famous hurricane drink

2008-07-26T01:04:00.000-07:00

Ingredients:

4 oz Dark Rum
2 oz Lemon Juice
2 oz Red Passion Fruit Mix
Serve in a Hurricane Glass filled with Crushed Ice, garnish with Orange slice and a cherry.

Recipe:Pumpkin Creme Brulee

2008-07-26T01:02:00.000-07:00

Serves: 14

Ingredients:

1 quart heavy cream
2 vanilla beans (split)
5 ounces sugar
20 egg yolks (beaten)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon powdered ginger
1 pint pumpkin puree
1 pint (or as needed) sugar (for tops)
Combine the heavy cream, vanilla and half the sugar, bring to a boil. Combine the egg yolks and remaining sugar. Add 1/3 of the hot liquid to the egg mixture, stir constantly. Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger. Fold in the pumpkin puree.

Fill buttered ramekins 7/8 full, place in a water bath. [Place ramekins in a deep roasting pan and fill pan with enough water to reach halfway up sides of ramekins.] Bake in a 325 deg. F (160 deg. C) oven until just barely set, cool 30 minutes, chill overnight.

Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan [or a deep roasting pan], surround with ice.*

Caramelize sugar under the broiler or with a torch.

*Note: Setting ramekins in ice keeps the custard from becoming reheated when caramelizing the top.

Recipe:Glazed Corned Beef

2008-07-25T00:15:00.000-07:00

Serves: 4

Ingredients:

1 3.5-4 lb corned beef brisket
2 tablespoons prepared mustard
1.5 teaspoons cream-style horseradish
2 tablespoons red wine vinegar
1/4 cup molasses
In a slow cooker, cover corned beef with water. Cover and cook on low 10-12 hours or until tender. Drain corned beef; place on a broiler pan or ovenproof platter. Preheat over to 400F. In a small bowl, combine mustard, horseradish, vinegar and molasses. Brush on all sides of meat. Bake, brushing with sauce several times, about 20 minutes or until meat begins to brown. Cut into thin slices.

About Walnut Biscotti

2008-07-25T00:13:00.000-07:00

Yields: 3 dozen

Ingredients:

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) softened unsalted butter
1 cup sugar
2 large eggs, at room temperature
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 cups walnuts, lightly toasted and chopped
In a bowl, sift the flour, baking soda, baking powder, and salt. Add the pepper.

In another bowl with an electric mixer, cream the butter, add the sugar, a little at a time, then beat the mixture until light and fluffy. Beat in the eggs, one at a time, then the orange peel, vanilla extract, and almond extract. Beat in the flour mixture until just combined. Stir in the walnuts. Wrap dough in plastic and chill for several hours or overnight.

Preheat oven to 350 degrees F. Butter and flour two baking sheets.

Divide dough into 3 pieces. Using lightly floured hands, roll each piece into a log 1 1/2 inches wide. Transfer two logs to one baking sheet, spacing 5 inches apart. Arrange the third log on the second baking sheet. Bake for 20 minutes or until golden. Let cool slightly on the sheets, then cut logs crosswise into diagonal slices 3/4-inch thick. Turn slices cut side down on the baking sheets and bake until golden brown, about 15 minutes. Transfer to racks and let cool completely. Store in airtight containers.

Recipe:Sweet Potato Casserole With Praline Topping

2008-07-25T00:10:00.000-07:00

Yields: 8 servings (serving size: 3/4 cup)

Ingredients:

1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans, toasted
1/4 cup stick margarine, melted
1/2 teaspoon ground cinnamon
4 medium sweet potatoes, peeled and halved (about 2-1/2 pounds)
1/2 cup granulated sugar
1-1/2 teaspoons vanilla extract
1 large egg white
1 (5-ounce) can fat-free evaporated milk
Cooking spray
1. Preheat oven to 350°.

2. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside.

3. Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350° for 45 minutes.

About Jars and Lids

2008-07-24T01:01:00.000-07:00

Food may be canned in glass jars or metal containers. Metal containers can be used only once. They require special sealing equipment and are much more costly than jars.

Regular and wide-mouth Mason-type, threaded, home-canning jars with self-sealing lids are the best choice (Plate 1). They are available in 1/2 pint, pint, 1-1/2 pint, quart, and 1/2 gallon sizes. The standard jar mouth opening is about 2-3/8 inches. Wide-mouth jars have openings of about 3 inches, making them more easily filled and emptied. Half-gallon jars may be used for canning very acid juices. Regular-mouth decorator jelly jars are available in 8 and 12 ounce sizes. With careful use and handling, Mason jars may be reused many times, requiring only new lids each time. When jars and lids are used properly, jar seals and vacuums are excellent and jar breakage is rare.

Most commercial pint- and quart-size mayonnaise or salad dressing jars may be used with new two-piece lids for canning acid foods. However, you should expect more seal failures and jar breakage. These jars have a narrower sealing surface and are tempered less than Mason jars, and may be weakened by repeated contact with metal spoons or knives used in dispensing mayonnaise or salad dressing. Seemingly insignificant scratches in glass may cause cracking and breakage while processing jars in a canner. Mayonnaise-type jars are not recommended for use with foods to be processed in a pressure canner because of excessive jar breakage. Other commercial jars with mouths that cannot be sealed with two-piece canning lids are not recommended for use in canning any food at home.

Jar Cleaning
Before every use, wash empty jars in hot water with detergent and rinse well by hand, or wash in a dishwasher. Unrinsed detergents may cause unnatural flavors and colors. These washing methods do not sterilize jars. Scale or hard-water films on jars are easily removed by soaking jars several hours in a solution containing 1 cup of vinegar (5 percent acidity) per gallon of water.

Sterilization of Empty Jars
All jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars. To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft. elevation. Remove and drain hot sterilized jars one at a time. Save the hot water for processing filled jars. Fill jars with food, add lids, and tighten screw bands.

Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be presterilized. It is also unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.

Lid Selection, Preparation, and Use
The common self-sealing lid consists of a flat metal lid held in place by a metal screw band during processing (Image 2). The flat lid is crimped around its bottom edge to form a trough, which is filled with a colored gasket compound. When jars are processed, the lid gasket softens and flows slightly to cover the jar-sealing surface, yet allows air to escape from the jar. The gasket then forms an airtight seal as the jar cools. Gaskets in unused lids work well for at least 5 years from date of manufacture. The gasket compound in older unused lids may fail to seal on jars.

Buy only the quantity of lids you will use in a year. To ensure a good seal, carefully follow the manufacturer's directions in preparing lids for use. Examine all metal lids carefully. Do not use old, dented, or deformed lids, or lids with gaps or other defects in the sealing gasket.

After filling jars with food, release air bubbles by inserting a flat plastic (not metal) spatula between the food and the jar. Slowly turn the jar and move the spatula up and down to allow air bubbles to escape. Adjust the headspace and then clean the jar rim (sealing surface) with a dampened paper towel. Place the lid, gasket down, onto the cleaned jar-sealing surface. Uncleaned jar-sealing surfaces may cause seal failures (Image 3).

Then fit the metal screw band over the flat lid. Follow the manufacturer's guidelines enclosed with or on the box for tightening the jar lids properly.

Do not retighten lids after processing jars. As jars cool, the contents in the jar contract, pulling the self-sealing lid firmly against the jar to form a high vacuum.
If rings are too loose, liquid may escape from jars during processing, and seals may fail.
If rings are too tight, air cannot vent during processing, and food will discolor during storage. Overtightening also may cause lids to buckle and jars to break, especially with raw-packed, pressure-processed food.

Screw bands are not needed on stored jars. They can be removed easily after jars are cooled. When removed, washed, dried, and stored in a dry area, screw bands may be used many times. If left on stored jars, they become difficult to remove, often rust, and may not work properly again.

For Rum or Brandy Balls

2008-07-24T01:00:00.001-07:00

Ingredients:

3 cups ground vanilla wafer (1 1/2 box)
1 cup ground nut meats (walnut, pecan, etc.)
2 cups powdered sugar
3 Tbsps corn syrup
1 1/2 Tbsp cocoa
1/2 cup whiskey, rum or brandy
Mix well. Mold into balls using a melon baller. Dust with powdered sugar and store in an airtight container.

Recipe about Chive Biscuits

2008-07-24T00:56:00.000-07:00

Ingredients:

8 oz. Cake flour
1/2 oz. Sugar
1/2 oz. Baking powder
1/2 tsp. Salt
4 oz. Sweet butter
3/4 Cups Heavy cream
1/2 bunch Fresh chives
Combine the flour, sugar, baking powder and salt in the bowl of a five quart electric mixer (or a suitable mixing bowl if working by hand). Chop the butter into medium sized pieces, about the size of an olive and add to the dry ingredients. Mix with a paddle until the mixture becomes uniform with a texture resembling corn meal.

Add the cream slowly and mix just until the dough comes together. Turn the dough out onto a floured work surface and roll to about 1 inch thick. Fold the dough in thirds back onto itself and roll to 1 inch a second time. Cut into 1 - 1/2 inch rounds and refrigerate until ready to bake.

When you are ready to bake, preheat the oven to 350 F. and arrange the biscuits on a baking sheet. Brush the tops with cream and bake to golden brown.

Recipe:Triple-Bean Bake

2008-07-23T00:25:00.000-07:00

Serves: 4 to 6

Ingredients:

5 bacon slices
1 large onion, coarsely chopped
1 tablespoon dry mustard
1 1/2 teaspoons dried thyme
3/4 cup ketchup
1/2 cup apple cider vinegar
1/3 cup robust (dark) molasses
1/3 cup (or more) water
1 bay leaf, broken in half
1 15- to 16-ounce can red kidney beans, rinsed, drained
1 15- to 16-ounce can black beans, rinsed, drained
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon hot pepper sauce (such as Tabasco)
Preheat oven to 350°F. Cook bacon in heavy large ovenproof pot over medium heat until crisp. Using tongs, transfer to paper towels to drain. Crumble bacon and reserve. Add onion to drippings in pot and sauté until almost tender, about 5 minutes. Add dry mustard and thyme and stir 1 minute. Mix in ketchup, vinegar, molasses, 1/3 cup water, bay leaf and all beans. Season with salt and pepper.

Cover pot and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry. Mix bacon into beans. Bake 15 minutes longer. Discard bay leaf. Mix in hot pepper sauce and serve.

Whole Chicken--Barbecued

2008-07-23T00:21:00.000-07:00

Ingredients:

2 - 4 pound chickens
1 cup Southern BBQ Rub
Prepare a wood or charcoal grill and let it burn down to embers.

Rub the chickens with the barbecue rub. Let sit in the refrigerator for 1 hour.

On the grill place the chickens, on the side with no fire. Cover the grill and vent slightly. Cook for 3 hours or until chickens are cooked through.

Great Buffalo Wings

2008-07-22T00:32:00.001-07:00

Serves: 4

Ingredients:

24 chicken wings
1/2 cup butter
Salt and pepper
1 cup Captain Bob's Habanero-Garlic Sauce
vegetable oil for frying
1 tablespoon white vinegar
Blue Cheese Dressing
Preheat oven to 350 degrees and preheat oil in deep fryer to 375 degrees. Reserve wing-tips for stock. Fry wings for 8 minutes. Transfer to a tray with paper towels and let drain. Season with salt and pepper.

In a saucepan melt butter. Add hot sauce, salt, vinegar and pepper. Toss wings in sauce. Roast 15 to 20 minutes.

Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with blue cheese dressing.

About Vegetable Lasagna

2008-07-22T00:25:00.000-07:00

Serves: 8

Preparation time: 53 minutes

Ingredients:

16 lasagna noodles
1 cup ricotta cheese
1 cup cottage cheese, drained
2 eggs
1/2 cup Parmesan cheese
1/2 teaspoon salt
/4 teaspoon pepper
1 cup chopped red pepper
1 cup chopped green pepper
1 chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
1 carrot, grated
1 zucchini, grated
1 16 oz. can whole tomatoes
1 6 oz. can tomato paste
1/3 cup red wine
2 teaspoons parsley flakes
2 teaspoons salt
2 teaspoons sugar
1 teaspoon basil
1 teaspoon oregano
2 bay leaves
3 cups grated mozzarella cheese
Cook the lasagna noodles according to the package directions. Then put the noodles in cold water and set them aside.

In a bowl that doesn't have to be microwave-safe, combine the ricotta cheese, cottage cheese, eggs, Parmesan cheese, salt, and pepper. Stir until the ingredients are mixed and set the bowl aside.

Then in a microwave-safe bowl combine the peppers, onion, garlic, and oil. Microwave the vegetables for 5 to 6 minutes, until the vegetables are tender. Stir the carrot and zucchini into the cooled vegetables. Set the bowl aside for a bit.

Smash the tomatoes a little with a fork. Then stir in the tomato paste and the wine, until the mixture is pretty smooth. You can substitute water or grape juice for the wine or any other liquid. Mix in the parsley, salt, sugar, basil, oregano, and bay leaves. Microwave the mixture on high for 10 minutes. Fish out the bay leaves and discard them.

Grease a 9x13 pan and fill it with 1 cup of tomato sauce. Now you are ready to start assembling the lasagna rolls.

Drain the noodles and pat them dry as you need them. Lay 2 noodles end to end and overlap them about an inch. Spread the noodles with the ricotta mixture, then cover the ricotta with vegetables, sprinkle with cheese, and spoon some tomato sauce over the cheese. Now you're ready to roll it up. You will have more luck if you don't overload the noodles with filling.

To form the rolls, start at one end and roll the noodle like a sleeping bag. When you get to the end, secure it with a wooden toothpick. Place the rolls in a ring around the outer edge of the dish. Do not place any rolls in the center of the dish.

Microwave the rolls for 5 minutes, then let them stand for 10 minutes to set before eating. If you think making the lasagna rolls seems like too much trouble, you can make a pan of lasagna with this same recipe. Cover the bottom of the dish with noodles and make layers of ricotta, vegetables, mozzarella, and sauce. End with a layer of mozzarella cheese on top.