Author: Robert Andrews

Artichoke – COLLECTION INDEX

Artichoke is kind of a love/hate thing.  You either like them, or you don’t.  With that in mind, here are all of my artichoke-centric recipes

 

Mini Apple Pie

  • Pie Dough
  • 4 Apples – peeled, deseeded, and rough chopped
  • Flour for rolling dough flat
  • 2 tsp CInnamon
  • 1 tsp Alspice
  • 1/4 C Heavy cream
  • 1/4 C Sugar
  1. Peel, cut and toss applies in spice mixture
  2. Prepare pie dough and roll flat on floured surface
  3. Cut circles using biscuit cutter
  4. Butter a muffin tin
  5. Put circles into each receptacle and press down
  6. Cut off excess and reserve for lattice at the very end
  7. Put apples into each cup
  8. Trim lattice with pizza cutter and arrange on top
  9. Brush with egg wash
  10. Bake 400º for 10 minutes
  11. Reduce heat and bake for 350º for 10 more minutes
  12. Let cool before removing from muffin pan

Calif Chicken and Avocado Salad

Timothy Fickett
Bistro Cook

  • Romaine as base
  • Cucumber
  • Avocado
  • Spicy Radishes
  • Almond
  • Goat cheese
  • Chick breast
  • Strawberries
  • Raspberry Vinaigrette
  • Mrs Dash
  1. Season chicken breast or thigh
  2. Put chicken in a hot pan with a bit of EVOO
  3. Cut romaine into pieces
  4. Put into bowl
  5. Toss with dressing
  6. Plate to create base
  7. Cut cucumber medallions on the bias and fan across rim of plate
  8. Slice radishes as thinly as possible and broadcast across salad
  9. Halve your avocado and cut into thin slices (cubes if you prefer)
  10. Flip chicken
  11. Cut strawberries and put in along edge
  12. Broadcast sliced and toasted almonds
  13. At 165º slice chicken on the bias into strips
  14. Put chicken onto the salad
  15. Top with goat cheese and then almonds on top
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General Tso’s Chicken

  1. Hoisin-Soy mixture for Overnight Marinate
    • 1/2 C Hoisin
    • 3 TBL soy
    • 2 TBL Rice wine vinegar
    • granulated sugar
    • salt
    • 2 TBL corn starch
    • ginger
    • garlic
  2. Cut up chicken thigh and put into a Zip Lock bag
  3. Put sauce into a pan and heat until it thickens
  4. Let cool then pour into the bag with the chicken and let marinate 2-14 hours
    – NEXT DAY
  5. Bowl 1:  1 beaten egg and 1 C buttermilk
  6. Bowl 2:  1/2 C corn starch,  3/4 C AP Flour dredge and 1 TBL GTP
  7. –
  8. FRY at 350º oil for 8-10 minutes or BAKE in the oven at 425º for 15 minutes
  9. Make sweet sour topping sauce
    • 2 TBL rice wine vinegar
    • 2 TBL soy sauce
    • 3 TBL hoisin sauce
    • a squirt of siracha
    • 1 TBL corn starch
    • 3/4 C chicken broth
  10. Add toasted sesame seed oil to a large hot sauce pan
  11. Add minced garlic and minced fresh ginger
  12. Stir for about 60 seconds, then add topping sauce into pan
  13. OPT:  Crushed red pepper flakes or GTP
  14. Simmer and thicken
  15. When chicken is done, put into the sauce pan and toss
  16. Serve over rice and top with chives

See also Sweet and Sour Chicken

 

Smashed Potato Hashed Browns

  • Clean a Russett potato and poke it full of holes
  • Wrap it in a wet cloth
  • Microwave it for 4 minutes
  • Cut into about 3 pieces, then let cool
  • At this time also preheat your cast iron skillet inside on the stove top
  • Melt 2 TBL butter and 2 TBL peanut or canola oil in a cast-iron skillet with a few whole sprigs of rosemary
  • Smash potatoes roughly with a fork – leaving big chunks
  • Put potato into the pan and press down to maximize contact
  • Sprinkle with salt and pepper
  • Let the potatoes crisp up, then remove to a paper towel
  • In a mixing bowl put the fried rosemary pieces with a few minced cloves of garlic, salt, parsley or basil, and grated cheddar
  • Plate potatoes and top with an egg
  • Garnish with grated Parmesan and a bit of basil

 

Wassail

  • Put the following into a muslin bag
    • 10 cloves
    • 10 alspice berries
    • 1 stick cinnamon
    • ground ginger
    • nutmeg
  • 1 full bottle Madeira wine (750 ml)
  • 72 ounces top fermented English beer (1 – 6 pack)
  • Put pan on low heat
  • Put in spices
  • Add Madeira
  • Add ale
  • Bring to 120º
  • Add 6 eggs – separated
    • Bring whites to stiff peaks
    • Beat yolks to ribbon stage
    • Work white foam into the yolks
  • Temper hot ale into the eggs,
  • Remove spice bag, and then eggs return to the pot

From Alton

  •  6 small Fuji apples, cored
  • 1 cup brown sugar
  • 1 cup water
  • 72 ounces ale
  • 750 ml Madeira
  • 10 whole cloves
  • 10 whole allspice berries
  • 1 cinnamon stick, 2-inches long
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 6 large eggs, separated

 

  1. Preheat the oven to 350 degrees F.
  2. Put the apples into an 8 by 8-inch glass baking dish.
  3. Spoon the brown sugar into the center of each apple, dividing the sugar evenly among them.
  4. Pour the water into the bottom of the dish and bake until tender, about 45 minutes.
  5. Pour the ale and Madeira into a large slow cooker.
  6. Put the cloves, allspice, and cinnamon into a small muslin bag or cheesecloth, tied with kitchen twine, and add to the slow cooker along with the ginger and nutmeg.
  7. Set the slow cooker to medium heat and bring the mixture to at least 120 degrees F. Do not boil.
  8. Add the egg whites to a medium bowl and using a hand mixer, beat until stiff peaks form.
  9. Put the egg yolks into a separate bowl and beat until lightened in color and frothy, approximately 2 minutes.
  10. Add the egg whites to the yolks and using the hand mixer, beat, just until combined.
  11. Slowly add 4 to 6 ounces of the alcohol mixture from the slow cooker to the egg mixture, beating with the hand mixer on low speed.
  12. Return this mixture to the slow cooker and whisk to combine.
  13. Add the apples and the liquid from the baking dish to the wassail and stir to combine.
  14. Ladle into cups and serve.

Waffle Pizza

  1. Flatten pizza dough
  2. Heat up waffle pan and put dough layer onto pan
  3. Add sauce, pepperoni, mozzarella, etc
  4. Add a pizza dough top
  5. Close waffle iron and cook 5 minutes
  6. Slice into sticks
  7. Serve with sides of ranch dressing dip and marinara sauce

 

 

Sesame Ginger Chicken

David Fernandez
Buckwald’s Arizona Grill

  • Create a marinade:  Add 2 tsp cornstarch, 2 TBL soy and 2 TBL brown sugar and put into a plastic bag.
  • Cut chicken breast into several pieces and place in marinate for one hour.
  • Remove and drain chicken (reserving liquid) and start to cook
    NOTE:  DO NOT cut chicken on the same board that you will be using for your vegetables.
  • While the chicken cooks, slice an onion into julienne strips
  • Add a bit of EVOO, then add the onion
  • Add several portobello mushrooms – sliced
  • Cut asparagus into 3/4 inch pieces on the bias and put into pan
  • Add microplaned ginger to tasted
  • Microplane garlic as well to taste
  • Cook until it starts to thicken
  • Add chili sauce if desired
  • Serve with a side of chili lime rice
  • Top with green onion cut on the bias.
  • Add a sprinkling of sesame seeds.
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Sweet and Sour Chicken

Demetrio Aviles
Lead Cook, Health Care Center

Chicken thighs or breast

  • Chop chicken into bite-sized pieces or strips
  • Put 2 TBL butter and 1 TBL canola oil in pan on high heat
  • Put chicken into skillet on medium high heat
  • After red color is nearly gone from the chicken, add 2 whole cloves garlic
  • Turn off heat and add 2 TBL honey or 2 TBL brown sugar
  • Top with parsley, lemon juice
  • Season to taste
  • Stir to combine
  • Add about 1/4 C chicken broth
  • Plate steamed rice
  • Put over top of steamed rice

See also General Tso’s Chicken

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Spinach Dumplings

  • 8 oz frozen spinach
  • 1/2 C ricotta cheese
  • 1 egg plus 1 yolk
  • 1/2 C AP flour to mix – 1/4 C flour to dredge
  • 4 C water
  • 1/2 C (1 oz) grated Parmesan to mix – 1/4 C cheese to dredge
  • salt and pepper to taste
  • butter
  1. Squeeze excess moisture from spinach
  2. Add ricotta, cheeses, and eggs
  3. Stir to combine
  4. Fold in flour to mix
  5. Form 6 balls
  6. Dredge in flour
  7. Drop gently into water on a high simmer
  8. Cook 1-2 minutes or until dumplings float to surface
  9. Remove with slotted spoon to baking dish
  10. Roll in the Parm cheese intended for dredge
  11. Bake at 350º for 20 minutes

 

Baigan Bharta (eggplant and spinach)

  1. Eggplant
    • Cut eggplant into 1/4 inch medallions
    • Cover heavily in salt
    • Let rest 30 minutes
  2. Onion – Diced
  3. Spinach – Destemmed, rinsed, spin
  4. Prepare Curry
    • 1 pepper
    • 1 clove
    • 1 cooriander
    • 1 cayenne
    • 2-3 cumin
    • 2 turmeric
    • 1 cardamom
  5. Rinse eggplant twice and pat dry
  6. Prepare clarified butter by heating over heat for about 20 minutes.  Pour off top, discarding the milk solids
  7. Toast mustard seeds
  8. In hot cast iron add clarified butter to smoke point
  9. Add the eggplant, but don’t crowd the pan
    • Sear and remove
  10. Add the onion to the emptied pan and caramelize – 10-15 minutes
  11. Add garlic and ginger and toss
  12. Add spices right after tossing, then cook about 2 more minutes
  13. Add 2 C water or broth and bring to a boil
  14. Add 1/4 C brown sugar and dried spinach
  15. Reduce liquid substantially, then add eggplant
  16. Cook 6-10 minutes
  17. Serve over Basmati Rice with a side of DAL (lentils), yogurt and tomatoes

 

Charoset – Seder Recipe

  • 1/2 C sweet red wine such as Manischewitz Extra Heavy
  • 1/2 C apple juice
  • 2 TBL white vinegar
  • 2 TBL packed brown sugar
  • 1 TBL ground cinnamon
  • 1/2 tsp salt
    • COMBINE ABOVE AND BRING TO A HIGH SIMMER, MEANWHILE
  • 2 red apples – peeled and coarsely chopped
  • 2 green apples – peeled and coarsely chopped
  • 1/2 C figs or dates – choppped
  • 1/2 C golden raisins
  • 1/2 cup finely chopped walnuts, toasted – chopped
  • 1/4 C pistachios or hazelnuts – also chopped
  • 2 small or 1 large orange – chopped
  • 2 tsp prepared horseradish
  • 5 mint leaves

If using a food processor, DO NOT over process

Two days before:  Soak the nuts in water.  Keep in refrigerator.  Peel off skins if necessary.
Soak raisins, dates and/or figs in wine.

One day before:  Drain nuts and fruit, then combine with all other ingredients.
Stir all processed ingredients together, cover and store at room temperature on kitchen counter.

Day of serving:  Add splashes of extra wine if necessary to make it very easy to spread on mazo balls or crackers.

 

 

Libby’s Easy Pumpkin Pie

  • 1 can (30 oz) Libby’s Easy Pumpkin Pie Mix
  • 2/3 C (5 oz) Carnation Evaporated Milk
  • 2 large eggs (3 medium) eggs, beaten
  1. Mix pumpkin pie mix, evaporated milk, and eggs in a large bowl
  2. Prepare Grandps’s Crust – below
  3. Pour pie mixture into baking shell
  4. Bake in preheated oven at 425º for 15 minutes
  5. Reduce temperature to 350º then bake 50-60 minutes or until knife inserted near the center comes out clean.
  6. Cool on a wire rack for 2 hours.
  7. Serve warm or cover with plastic and refrigerate.
  8. NOTE:  DO NOT FREEZE

Pumpkin Pie Easy Crust

Here where I live they give us crackers with almost every meal.  I have bags of crackers at home, so here is a way that I use them:

  • 8 packets of cracker (about 16 crackers)
  • 1/2 C AP flour
  • 1 TBL sugar
  • 2 TBL lard (cold)
  • 1/4 C butter (cold) pieces
  • 1/2 tsp salt
  1. Pulse till it’s all pulverized and mixed
  2. With food processor running, drizzle in ice water about 1 TBL at a time, until it starts to come together and “the sound changes.”
  3. Roll out to about 1/8 inch thickness
  4. Line pie plate with the pastry

Biscuit Sticky Buns

    • Cook Caramel
  • 1 TBL butter
  • 1 TBL water
  • 1 1/4 C brown sugar
    • Mix together till smooth
  • 1/2 C heavy cream drizzled in while whisking
    • Cook until starts to brown
    • Meanwhile line a buttered glass baking dish with parchment paper
    • Pour the caramel onto the parchment paper
    • Sprinkle caramel with chopped pecans and set aside 
  • Mix 4 C Bisquick
  • 1/3 C buttermilk powder
  • 1 tsp baking powder
  • Cut in 1 stick cold butter
  • and enough cold skim milk to make a stiff dough
    • Combine all quickly and flatten with a rolling pin
    • Try to shape into a rectanble
  • Top with softened butter, sugar, chopped pecans, CinnaSugar
  • Roll up starting on the short side so you end up with larger rolls, do not start on the long side
  • Trim off ends
  • Cut into twelve one inch medallions and place on top of caramel
  • Bake 375º for 30-35 minutes
  • Turn pan over and carefully remove pan, then peel off parchment paper

Pumpkin Fluff

  • 2 C pumpkin puree
  • 1/3 C real maple syrup
  • 1 tsp vanilla
  • 1 TBL pumpkin pie spice
  • 2 C whipped cream
    • mix to combine
  • put into parfait cups (uncooked) and top with whipped topping, pecans and crushed ginger snaps

Beef and Guacamole Quesadilla

  • Ground Beef – cooked, then simmered in red chili sauce, beef broth, enchilada sauce
  • Shredded Monterey
  • Shredded Cheddar
    –
  • Quesadilla
  •  Guacamole
    • Avocado
    • Tomato
    • Onion
    • Jalapeño
    • Cilantro
    • Lime
    • cumin
    • pepper

Mason Walker
Cook, Plaza Bistro

  1. Sautee your ground beef in a skillet
  2. Make your guacamole, then set aside
    1. Chop your tomato into large or small pieces
    2. Mince about half an onion
    3. Rough chop your cilantro
    4. Cut off about 1/3 of a jalapeño
    5. Carefully remove the avocado pit
    6. Toss above in 1 TBL lime juice in a large mixing bowl
  3. Mix your ground beef with 2-3 TBL liquid
  4. Set beef aside on a plate
  5. Toast both sides of your tortilla in your skillet
  6. Put shredded cheese onto the tortilla, then the beef, then the guacamole.  Alternately, you can serve the guac on the side.
  • Fun Fact:   60 gallons of water to grow one avocado
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Cheese Ravioli with Veggies

Lauro Villanueva
Sous Chef

  • Chop asparagus into pieces 1/2 – 3/4 in size
  • Sautee asparagus in 1 TBL each butter and oil
  • When asparagus begins to soften, add halved cherry tomatoes
    • Alt options:  Basil pesto, heirloom tomatoes, sun-dried tomatoes
  • Chopped walnuts into pan
  • More butter
  • Add Cheese ravioli and a bit of Mrs Dash, and 1 clove garlic
    • Don’t add garlic early, as it becomes bitter
  • Balsamic vinegar
  • Top with grated parmesan and let melt
  • Plate
  • Garnish with chopped walnuts, fresh chopped basil and fresh chopped parsley
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Bistro Patty Melt

Thomas Wells
Bistro Cook

  1. Form a patty with 1/4 LB 80/20 ground sirloin
  2. Fry in a skillet to level desired
  3. Remove and set aside
  4. Put slivered onions in the hot skillet with 1 TBL butter and heavily caramelize.

  5. Set onions aside
  6. Put butter on rye bread and put onto the hot skillet to toast
  7. Put cheese on top of the bread (which will become the inside)
  8. Add patty to the bread and top with the caramelized onions
  9. Plate the bread with the hamburger patty on it, and then top with the other slice of bread
  10. Garnish with a pickle
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Five Kernels of Corn

The first winter in Plymouth was very cold and very hard. Food was scarce. Many died. For days on end, each person was issued only five kernels of corn per day. After weeks of this, they were on the verge of starvation, but finally spring arrived. They took the remaining corn to plant a new crop.

Today we can remember that first winter, and the hardships and sacrifices made, by taking these five kernels of corn with us on Thanksgiving Day, and setting them next to the bounty we have all come to enjoy so many years later.

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