Author: Robert Andrews

Braised Leeks

  1. Cut off the green parts of the leeks.  Separate and rinse them well, then keep them for stock made at a later date.
  2. Cut off just the “strings” of the roots, keeping the body intact.
  3. Cut them in half lengthwise.
  4. Brown them in butter for 3 minutes per side.
  5. Add 1/2 cup chicken broth and 1/2 C white wine to the pan and bring up to a simmer.
  6. Cover loosely with a piece of foil and simmer  15-20 minutes
  7. Plate and garnish with parsley, chives, coarse salt and/or grated black pepper.OR

    Alternate:  Vinaigrette

    • Dijon mustard
    • French’s mustard
    • Red wine vinegar
    • Extra virgin olive oil
    • Salt and pepper
    • garlic
    • shallots
    • Whisk, taste and season
  8. Put some vinaigrette on the bottom of a baking dish
  9. Put into your halved leeks
  10. Pour remaining dressing over top
  11. Put into fridge for 3-12 hours
  12. Plate and top with remaining sauce
  13. Add hazelnuts, croutons, hard boiled egg pieces, chives
  14. Serve cold

Garlic Head Toast

  1. Cut off the top of an entire head of garlic.
  2. Place on crumpled foil so it stays upright.
  3. Add salt and pepper, then drizzle with olive oil.
  4. Carefully close the foil and bake at 425º for 60 minutes.
  5. Squeeze out garlic meat and spread on toast.
  6. Garnish with oregano or chives.

Corn Bisque

  1. Bring 2 QT of water up to boiling.
  2. Shuck two ears of corn into a bowl.
  3. Chop 1/2 Vidalia onion into corn-kernel sized pieces, and put in with the corn.
  4. Cut the cob into pieces and put it into your boiling water with 1 bay leaf, thyme, corriander, alspice and star anise – the spices in a bundle for easy removal later.  Boil 30 minutes.
  5. Bring 2 TBL butter, 2 TBL safflower oil, 5 cloves whole garlic and 1 TBL chopped ginger to high heat and simmer just until pungent.
  6. Remove the garlic and ginger and add your corn and onion, and cook it until it starts to brown.
  7. Add  2 C of your broth into the pan, and add salt and lime juice (to taste)
  8. Simmer 30 minutes.
  9. Mix 1 TBL corn starch or potato starch in with 1 C Half and Half, and add to the pan, whisking continually.
  10. Cook just until it starts to thicken slightly.  Add 1/2 more broth if needed for texture, color on consistency.

Trifle

SEE A SIMPLE RECIPE AT THE BOTTOM OF THIS PAGE

From AmandasCookin.com

This is a very simple and elegant dessert.  You can make a large trifle that will serve everyone, or individual dessert cup trifles.

From BBCGoodFood.com

A TRIFLE is a general category of recipe, kind of like “a casserole” – “a burrito” – or “a beverage.”

From RealFood.Tesco.com

It simply describes a layered desert, usually with a cake layer, a pudding layer, a fruit layer and a few other layers thrown in for good measure.

From taste.co.au

I’ve included photos from other websites so that you can get an idea of what a trifle is, and create your own.  You will see that the key is to maintain distinct layers.  If you browse all of these GOOGLE IMAGES you will see that some trifles are not clearly labeled at all, which makes it not really a trifle.

CLICK ON AN IMAGE FOR AN ENLARGEMENT

Food Network Canada

A simple recipe that you can follow, if you want a no-fail first attempt.

SIMPLE TRIFLE

  1. First, decide if you want one large dramatic trifle to share, or individual trifles.  You definitely want it to be clear glass though.  Be very careful to not fill any layer too deeply, or you will run out of space.
  2. SPONGE LAYER:  Traditionally you use Lady Fingers in a trifle, but you can buy angel food cake or use the recipe below and it will be just as tasty.  You can also simply use Vanilla Wafers.  Use a knife and cut prepared angel food cake into 1/2 to 1 inch slices.
  3. If you want to try to make your own sponge layer, here is a recipe for LADY FINGERS.
  4. If you don’t have a biscuit cutter, a single biscuit cutter is a good addition to your arsenal.  Cut circles from the angel food cake.  If they are too big for your container, cut them into geometric shapes and put them against the wall of your glass.
  5. PUDDING LAYER:  Spoon pudding into the bottom of your glass to hold your sponge in place.  Pudding can be from scratch or even a box instant pudding.  Both will work well.
  6. COOKIE LAYER:  You can use crushed Oreo’s or Graham Crackers.  You can even use granola.  The thing is that you want something with crumbly pieces to create a completely different texture.
  7. FRUIT LAYER:  For this, you want a soft fruit like peaches, strawberries, kiwi, and so forth.  The fruit should be in bite-sized pieces.
  8. WHIPPED CREAM LAYER:  You really don’t want to use spray canned whipped cream, as it breaks down too quickly.  Cool Whip is not a bad choice, but making your own whipped cream is actually pretty easy.  CLICK HERE for a simple three-ingredient whipped cream.
  9. OPTIONAL:  CREAM CHEESE LAYER:  Alternately, you can use Cream Cheese, Yogurt, cooked (cooled) Vanilla Pudding, and powdered sugar.
  10. FRESH FRUIT:  Top the whipped cream with something like blueberries, strawberries, cherries, etc.  Something small and colorful.
  11. GARNISH:  You can garnish with more crushed cookies, or even chopped nuts if you want.  You can also place a single mint leaf on the very top for an elegant presentation.

STEP BY STEP – OVERVIEW

  1. For a large trifle, put a layer of angel food cake in the bottom
  2. Add a layer of your white mixture cream cheese or whipped cream.
  3. Stack strawberries against the side so they can be seen
  4. Add strawberry pieces and blueberries
  5. Repeat with layers of cake, cream mixture, more fruit
  6. Finish with a layer of cake, cream mixture, and decoratively place fruits

Chef’s Notes

DO NOT USE ANYTHING BELOW THIS LINE IN MY COOKBOOK.

These notes are gleaned from PBS The Great British Baking Show

  • A Trifle should have well-defined layers
  • Trifles are a West Wales staple – placed on tables several times each week
  • Trifles traditionally use lady fingers for the cake layers
  • Another option is Vanilla Wafers
  • Use a shallow disk to serve many and to all all flavors in a single serving
  • Biscuits need to absorb the liquid without disintegrating
  • Many of the chefs used lemon meringue or lemon curd – The custard should be thick
  • Recipe 1: layers of biscuit/cake, strawberry, whipped cream and blueberry
  • Recipe 2: Recipe featured a praline circle on the top
  • Recipe 3: bananas, strawberries, mangos with Lemon Macaroons on top
  • Recipe 4: Ginger cake with fruit and creme anglaise
  • Recipe 5: Spray the layers with cointreau
  • Recipe 6: Peach, almond and ginger – with browned butter
  • Recipe 7: Cake layer was a lemon Swiss roll
  • Recipe 8: Amaretti Bisquits on top
  • Recipe 9: Chef used a jelly layer

If you are interested, you can MAKE YOUR OWN LADY FINGERS rather than using pound cake

 

Recipe from Wall Street Journal

Dec 20, 2016 – CLICK ON IMAGES TO ENLARGE
Trifle 1 Trifle 2 Trifle 3
What they are calling their Christmas Pudding was defined in a previous publication. You can use slices of Angel Food Cake, Vanilla Wafers, or more traditionally Lady Fingers. This goes over GREAT at parties. Make sure you assemble it into a clear glass bowl or the WOW factor is lost.

Tasajo

This is a pillard piece of meat that is aged and then cooked quickly.

  1. Trim as much fat from the skirt steak or flank steak (same thing) as you are able.  Ask for the outside cut if it is an option.
  2. Cut the meat into 1 inch strips against the grain.
  3. Put between lightly oiled plastic layers and pound until flat.
  4. Lay flat on a drying rack and lightly salt both sides.
  5. Dry in the refrigerator for 3-5 hours.
  6. Put onto hot grill and brush with melted butter.
  7. Great for sandwiches.

Tasajo Jerky

  1. Pepare Skirt Steak as above, but only Steps 1 through 4.
  2. Whisk 1 TBL each Worcestershire sauce, soy sauce, honey and lime juice in a bowl.
  3. Add 1/2 tsp each black pepper, red pepper flakes, garlic powder, paprika, and onion powder; and whisk together.
  4. Marinate the meat overnight in the refrigerator.  It’s OK if it is not laying out flat at this point.  I like to put them in a zip lock bag, which makes it easy to occasionally agitate them.
  5. The next day, remove both racks from the oven.
  6. Line the bottom of your oven with foil (or use baking sheets) to avoid an awful mess.
  7. Heat the oven to 300º – We will not cook at this temperature, but this will help kill off any bacteria that might be on the meat.
  8. Place one of the racks in the sink, and place a toothpick through one end of a meat strip and hang from the top oven rack.  It works well to use bamboo BBQ skewers, and thread 3-4 pieces of meat.  This keeps them from accidentally falling off the rack.
  9. Return the rack to the oven and bake the meat for only ten minutes.
  10. Turn your oven down to 150-175º – or as low as it will go.
  11. Prop the door open with a wooden spoon to allow moisture to escape and encourage air to circulate.
  12. It should take between 3-6 hours depending on the thickness of your slices.
  13. Check after 3 hours. Bend the jerky.  It should bend and crack slightly, but SHOULD NOT break in half.
  14. Keeps out of the fridge for a week or two, and inside the fridge for a couple of months.

 

Turkish Cheeses

When we spent three months in Istanbul, we ate a MARVELOUS cheese that was some type of string cheese.  Here is what I found at TurkishCulture.org

Anatolian String Cheese

Bahçıvan Ceçil Peyniri ~ 250g
String and Jeddal cheeses which are among traditional exclusive products come into prominence with their perfect fibrous structure. Halloumi Cheese specific to Cyprus is also found in our product line. Halloumi Cheese is a very different kind of cheese with its form eligible for toasting. Its taste, smell and flavour are unique. Fresh Mozzarella in Water, specific to Italy is consumed as fresh, has the colour of porcelain white and an excellent taste. It may generally be served sliced in circles with tomatoes sliced in circles, olive oil and basil. Grated Cheese is a practical product which eases the life and may be used in your pizzas, pastas and soups.

CHEESE IN TURKISH CULTURE

For all the new technology and interest in cheese culture, Turkish cheeses are practically unknown. Foreigners are surprised when they learn the extent of cheese production in Turkey and local Turks are sometimes unaware of the many varieties produced outside their immediate area. Many cookbooks regard Ottoman cuisine as one of the world’s classics, but cheese gets but a passing mention.

The reason for this is because the majority of local cheeses are still made on farms or by nomadic peoples. They are often so fresh that they don’t travel well and few rural cheese makers and market traders are familiar with the weighty volumes of Euro-food rules. Small enterprises cannot compete with global food-producing conglomerates. Certainly Turkey has cheese factories and excellent commercially made cheeses in vacuum packs. These are usually more expensive than the traditional farm-produced cheeses. It is easy to believe that Turks eat only the white cheese, or beyaz peynir, similar to Greek Feta cheese. But this is a misnomer, now that Feta is officially recognised as a Hellenic domain cheese.

CHEESE FOR BREAKFAST

Few cultures feature cheese as a breakfast food so spectacularly as Turkey. Indeed, it is the nucleus of a typical breakfast. When a Turk wakes up, he wants breakfast – even if it is well after noon. Visitors find cheese, olives, cucumbers and eggs laid out on the breakfast table. With butter, honey, crusty bread and freshly-brewed Turkish tea, this is the way a Turk begins his day. If he rises early enough, then a second breakfast may well fill the place of a mid-morning snack or “elevenses.”

DİL PEYNİR

Cheese that pulls away in strips and strings, this means literally ‘tongue’ cheese.

Cheese in Turkey
by Dilek Özenen Zorbey

Cheese is one of nature’s most tasty foods. It is eaten by everyone with great pleasure. Cheese is not only a substantial food because of its taste but it also has high nutritional value. Milk, which is itself a great source of nutrition, is processed and made into cheese. The main substance in cheese is “casein”, a protein which has no equal in nature. In addition to being rich in calcium, phosphorus and vitamin A, cheese is an important nutritional source for life.

Another reason for its vast consumption is that it can easily be digested and it aids in the digestion of other foods. This property of cheese is due to rennet which is used to curd milk. Cheese was made in ancient times and was found to be a very substantial food for man. We know that even in the Babylonian Civilization in 2000 B.C. cheese production was quite advanced.Today in Turkey, 60% of the annual 10 million tons of milk is processed as cheese. Although the most tasty cheese is made from sheep’s milk, only 10% of cheese production is produced from sheep’s and goat’s milk, with the remainder from cow’s milk. Cheese consumption differs considerably from other countries in Turkey. The most wide-spread consumption of cheese other than at breakfast, is when it is eaten with fruit or as a sort of dessert after lunch or dinner. However in our country, cheese and olives are a must on the breakfast table. The variety of cheese depends on certain factors: cultural habits and tastes, natural conditions, the species and variety of the animals providing the milk, and the production methods employed. We have more than 100 types of cheese in our country, but when they are grouped according to their similarities,we have around 30 different kinds of cheese. The following is a list of the different kinds of cheese which are the most popular in our country:

White Cheese

It is produced from sheep’s or cow’s milk. Rennet curdles the milk, then it is strained. The curd is salted in brine and packed into tins. It is eaten mostly at breakfast. In addition it is the main ingredient in appetizers, especially when served with our traditional drink “Rakı”. White cheese is also one of the ingredients in an omelette or is put on macaroni. “Börek” is a national food consumed at each meal everywhere in Turkey. Dough prepared with flour, water, salt and eggs, is rolled out wafer-thin, and placed on top of each other with oil in between. Various fillings are put between the layers which is then baked. Cheese is mostly used as a filling for börek.

Kaşar Cheese

It is also produced from sheep’s or cow’s milk. But in the Thracian region, kaşar especially that made from sheep’s milk is traditional and one of the most important dairy products of the region. Rennet curdles the milk, then it is strained and the curd is boiled in salt water. After boiling cheese, the curd becomes like dough due to the heat. It is placed in round moulds and cooled. After being shaped, it is removed from the mould. Kaşar cheese made from sheep’s milk is produced as large wheels and during the ageing process the outer part is allowed to dry which then forms a crust. Some of the cheeses which are produced from cow’s milk have a crust but most are vacuum-packed. Both types are eaten at breakfast, however the fresh cheese is also consumed in toasted sandwiches or on baked foods in the same way as mozzarella cheese.

Tulum Cheese

By removing the water of the curd, a crumbly texture is obtained. The crumbled curd is salted and packed firmly in goat’s skins or in cloth sacks and aged for 3 to 6 months. During this period it becomes tasty. It can be used in börek or similar foods and is also a great appetizer when mixed with walnuts.

Mihalic (Kelle) Cheese

Its production is similar to that of white cheese. The only difference is that it has big holes. The processes applied to it give it a pretty salty flavor and it is usually consumed at breakfast with tea.

Dil Cheese

It is similar to Kaşar cheese as far as production goes but it looks like mozzarella. During the boiling of the curd instead of putting it in a mould it is stretched and becomes fibrous in appearance. It is often consumed at breakfast.

Cerkez Cheese, Orgu Cheese

Dil cheese is packed in moulds of about 100-150 gr which is known as Çerkez cheese. If it is braided it is called örgü cheese. Örgü means braid in Turkish.
Although both cheeses are vacuum-packed, örgü cheese can be preserved in brine and is usually eaten after it is cooked.

Civil (Tel) Cheese

It is produced particularly in Eastern Anatolia and the Black Sea Region. It is a type of Dil cheese made from non-fat cow’s or goat’s milk. It is kept in brine and consumed after cooking it in butter.

Van Otlu Cheese

It is one of the unique cheeses of Turkey. It is produced in Van and its surrounding areas. It is made by mixing the cheese with local herbs. Except for the added herbs, texture, ingredients and the way it is consumed, it resembles white cheese.

Lor Cheese

After boiling the whey, which is strained from the curd, the remaining protein is curdled. It is used in börek, served for breakfast or as an appetizer after mixing it with various herbs and spices.

The cheese culture is so widespread in our country that even in making many of our desserts cheese is used.The following three descriptions are given as examples.

Kuymak

It is a regional food from the Black Sea Region.

Ingredients: 100g cornflour, 1/1.5 glasses of water, 250g tel cheese, 70g butter

Melt the butter in a saucepan. Add the cornflour and stir, then add water and cheese in small pieces. Boil until the cheese is melted, the liquid becomes a paste and the butter comes to the top. Serve hot.

Künefe

It is a popular dessert from Southern and Southeastern Anatolia.

Ingredients: 200g teleme or fresh salt-free cheese, 200g sugar, 1 glass of water, 100g butter, 250g tel kadayıf

Boil the water and sugar to obtain a syrup. In another dish mix the melted butter and kadayıf. Arrange half of the kadayıf in a tray. Spread grated cheese on it. Then arrange the remaining kadayıf. Bake in a 160 degree oven for 20-30 minutes. Remove it from the oven and pour the syrup over it; serve hot.

Kemalpaşa Cheese Dessert

It is a dessert mostly cooked in the Bursa and Balıkesir districts.

Ingredients: 400g sugar, 2 glasses of water, 100g semolina, 1 teaspoon baking powder, 2 eggs, 50g butter, 150g cheese curd

Boil water and sugar to obtain a syrup and leave it. Grate the cheese and knead with the other ingredients to obtain a dough. Take small pieces of the dough, flatten them slightly and place on an oiled tray. Bake in a 180 degree oven for 20-30 minutes until they turn slightly golden. Boil the cookies in the syrup for 15 minutes. Then serve cold and top with cream, if desired.
Some selected examples (please click on pictures to enlarge):

Plum Sauce

This is good for French Toast, Pancakes, Crepes, Shortbread and many other items.  It’s a good alternative to syrup or honey.

  • 1 LB plums (chopped)
    Optional:  Figs or prunes
  • 1/2 LB cherries
  • vanilla, orange juice, cognac and sugar
  1. Put plums into a pot and add 1 C water.
  2. Bring to a boil.
  3. While that is heating up, pit and puree your cherries and run through a food mill or strainer.  Discard solids.
  4. Let your plums simmer uncovered (and reduce) for about ten minutes, then put in your cherry liquid and other ingredients (to taste)
  5. Bring back to a simmer, then reduce until it starts to thicken.

Add on top of French Toast.  Top with granola if desired.

Togarashi

Shichimi Togarashi, Japanese Seven Spice

This blend is used throughout Japan as a table condiment, occupying much the same place that salt and pepper do in the American household. Togarashi has a special affinity for Japanese noodles and soups, but can also perk up fish, poultry and beef.  Contains Korean chile, paprika, orange peel, seaweed, ginger, poppy seeds, and sesame seeds.

This varies just a bit from the traditional recipe, but I’ve tweaked it to the flavors that I prefer.

Ingredients
  • 2 teaspoons white sesame seeds (toasted)
  • 1 teaspoon black sesame seed (toasted)
  • 1 teaspoon poppy seed (toasted)
  • 3 teaspoons Szechuan peppercorns (coarsely ground)
  • 1 teaspoon dried nori (seaweed) 3 – 2 ” square (pulverized)
  • 1 teaspoon sweet paprika
  • 3 teaspoons dried tangerine peel (pulverized)
  • 3 teaspoons chili powder – cayenne
  • 1/2 teaspoon dried minced garlic

 

 

French Bread Pizza

What do you do when your French Bread does not turn out quite the way you want it?  Make pizza!

  1. Cut 6-8 inches of bread per person.
  2. Cut it in half, or what we did was just cut the bottom off and turned it upside down.
  3. Cover in pizza sauce.
  4. Add shredded mozzarella and other toppings (see below).
  5. Top with Parmesan cheese.
  6. Put into oven at 350º for 8-10 minutes.
    then turn up heat to 450º for 3 minutes

A Few Possibilities

  1. Sauce, mozzarella, Canadian bacon, pineapple chunks
  2. Sauce, mozzarella, pepperoni, jalapeno
  3. Sauce, mozzarella, hamburger, shredded cheddar
  4. Sauce, mozzarella, artichoke, black olives
  5. Sauce, mozzarella, ham, onion
  6. Jarred pesto sauce, sliced tomato
    top with fresh basil after it is out of the oven

Smothered Chicken

  1. Take two drumsticks and thighs and separate them by cutting in between the bone joint.
  2. Take your four pieces and cover all lightly with Thunder Powder on both sides.
  3. Dredge in a mixture of 1/2 C flour and 1 TBL corn starch.
  4. In 1/4 C of corn oil, sear them all on both sides in a Dutch oven or cast iron skillet.  Your goal is NOT to cook them, just to sear them.
  5. Strain the remaining liquid keeping 2 TBL and all of the particulates and fond remaining in the bottom of the pot.
  6. Put in one onion (chopped) and one celery stalk (chopped) and 1/2 tsp salt.
  7. Stir until onion begins to become browned.
  8. Add 2 cloves minced garlic and 1/2 tsp each sage, oregano and chives.
  9. Add 1 TBL flour and stir until flour starts to brown and oil is all absorbed.
  10. Add 1 C chicken broth and whisk together.
  11. Reduce to a simmer, then put the chicken back into the liquid, cover and let cook 30-40 minutes.
  12. Remove the chicken and set aside.
  13. Put 1/2 tsp Thunder Powder back into the pot with the liquid and stir until thickened.
  14. Plate chicken and cover with sauce.
  15. Top with parsley and chives.
  16. Serve with mashed potatoes, also with sauce over them.

Simple Pastry Dough

This is a good and forgiving recipe for dough for a quiche, pot pie, fruit pie, and much more.  Simpler Pastry Dough is under this recipe.

Ingredients

  • 2 C flour – sifted
  • 1/3 C sugar (half this for a savory quiche)
  • 2 TBL cornmeal
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp lemon zest
  • 1 stick butter – cold pieces
  • 1 tsp vanilla
  • 1 egg plus an extra yolk
  • 1 oz cold apple cider
  • Add ice water if necessary for consistency
  1. Using a food processor, pulse together flour, sugar, salt, baking powder and lemon zest.
  2. Pulse in butter, vanilla and egg until it starts to come together.
  3. Finish on the counter on a floured surface.
  4. Wrap in plastic wrap and chill overnight.
  5. Next day, take out and rest (still wrapped) on the counter for an hour.
  6. Knead until it is once again pliable.
  7. Return to your recipe to continue prep. . .
  • 1.5 C AP flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 stick butter (cold)
  • 1/2 C milk
  1. Combine salt, sugar and flour
  2. Cut in butter
  3. Blend in milk
  4. Finish on the counter
  5. Let rest 10 minutes
  6. Roll into shape for your pie pan

 

Grandpa’s Mac and Cheese

2016-03-02 18.07.26Ingredients to feed 6 people

  • 2 C large elbow macaroni –
  • 4 TBL softened butter
  • 1/4 C AP flour
  • 3 strips of cooked bacon
  • 1  TBL baking soda
  • 2 eggs
  • 1/4 C Hatch green chilies
  • 1 TBL buttermilk powder
  • 1/4 C sour cream
  • 1/4 oz evaporated milk
  • 1/2 tsp salt
  • 1/4 C dried chives
  • 3/4 tsp dry mustard
  • 1/2 C shredded Tilamook cheddar cheese
  • 1/2 C processed American cheese or Velveeta
  • 1/4 C Parmesan cheese
  • 1/4 C cottage cheese
  • 1/4 C shredded Swiss cheese
  • 1/4 C softened Philly cream cheese
  • 1/2 C shredded cheese blend – a little bit of each – for topping

Step by Step

  1. Cook the macaroni to taste – slightly more al dente than your preference
  2. Drain macaroni and set aside
  3. In a saucepan, render bacon over medium heat.
  4. Add 4 TBL butter
  5. Stir in 1/4 C (4 TBL) flour to make a roux.
  6. When the roux starts to darken, add a 1/4 C buttermilk and whisk until smooth
  7. Add the rest of the buttermilk to roux a splash at a time, stirring constantly.
  8. Add the rest of the kinds of milk and whisk together
  9. Add mustard and other spices
  10. Stir in cheeses, and cook over low heat until cheese melts and the sauce thickens.
  11. Add macaroni back into the pot, and fold together
  12. Preheat oven and cast iron skillet to 350º
  13. Put butter into cast iron skillet
  14. Pour mixture into skillet, and pat it down
  15. Top with as much shredded cheese as will fit in the casserole
  16. Bake at 350º for 20 minutes
  17. Let rest five minutes before serving

Oh, one more thing…

  • Serves 6 as a main course or up to 12 when served as a side

Stuffed Bell Pepper

  1. Cut the top off a bell pepper, and set aside.
  2. Remove the veins and seeds from the body of the bell pepper.
  3. Brown 1/2 LB 80/20 hamburger and 1/2 LB ground pork.
  4. Add onions when meat has browned.
  5. Add 1/2 tsp cumin, 1/2 tsp salt, 1/2 tsp cinnamon, 2 cloves garlic (minced) or garlic powder, and 1 tsp dried oregano.
  6. Stir to combine, then add 1 C chicken stock.
  7. Add 1 can crushed tomato (drained).
  8. Add 2 TBL golden raisins and 8 black olives (crushed).
  9. Bring ingredients back to a simmer.
  10. Place bell peppers in a baking dish, and fill the bell peppers equally with the mix.  Put the top back on the peppers.
  11. Add 2 C of water to the bottom of the baking dish.
  12. Bake at 375º for 45 minutes.
  13. Garnish with a sprig of cilantro and serve with toasted English Muffins.

 

Lemon Bar

Barb Fenzel of Les Gourmettes Cooking School (here in Phoenix) prepared this recipe.  This is my best attempt at recreating it from what I observed.

  1. Grease a 9×12 glass baking dish with butter.
  2. Pulse in your food processor: 3/4 C flour, 1/2 C confectioner sugar, 1/2 tsp salt, and 1 stick (cut into 8 pieces) cold butter.
  3. Press into pan using an offset spatula.
    Don’t bother cleaning the food processor basket yet.
  4. Bake at 350º for 30 minutes.
  5. Meanwhile prepare your lemon filling.
  6. Combine in a large mixing bowl: zest and juice from two lemons, 1/2 C sugar, 1 egg plus 1 egg yolk, 1/2 tsp salt and 1 TBL corn starch.
  7. Dump onto your baked base and spread with a spatula.
  8. In your food processor, combine:  1 brick softened cream cheese, 1/2 C sugar, and 1 egg.
  9. Drop it onto your lemon filling by spoonfuls.
  10. Bake at 350º for another 30 minutes.
  11. Rest 1 hour before putting into refrigerator, and then chill 2 hours before serving.
  12. Cut into squares and serve.

Maple Glazed Apples

Chef Maggie Norris of Whisked Away Cooking School (here in Phoenix) prepared this recipe.  This is my best attempt at recreating it from what I observed.

Combine in a bowl – your Maple Glaze:

  • 1 block of cream cheese
  • 4 TBL butter
  • 1/2 C brown sugar
  • 1/4 C maple syrup
  1. Preheat your oven to 350º
  2. Cut out the stem of your apple
  3. Cut a cylinder down into the core of your apple, being careful to not go through the sides or bottom.
  4. Cut a circle surrounding the core – halfway between the peel and the core
  5. Cut slices into the peel of the apple, about 1/4 inch in
  6. Cut slices from the core, going to the outside about 1/4 inch out
  7. Your goal is to create nooks and crannies without allowing any of the glaze to leak out.
  8. Place the apple in a small square of foil and fill all the nooks and crannies with your Maple Glaze
  9. Bake for 45 minutes
  10. Carefully plate and top with more Maple Glaze.

Here is an easy alternate

Combine in a bowl – your Maple Glaze:

  • 1 block of cream cheese
  • 4 TBL butter
  • 1/2 C brown sugar
  • 1/4 C maple syrup
  1. Preheat your oven to 350º F.
  2. Cut your apple in quarters.
  3. Cut the seeds out.
  4. Cut three of the wedges into thin slivers.
  5. Grate the fourth wedge using a large hole grater.
  6. Place the apples in a pretty pattern in a greased ramekin.
  7. Sprinkle the grated apple over top of the slices.
  8. Drizzle the top of the apple heavily with your Maple Glaze
  9. Sprinkle to top of the Maple Glaze with Turbinado Sugar
  10. Bake for 45 minutes
  11. Serve hot, but warn your guests of the molten filling.

Freezing Herbs and other Stuff

Not just freezing, but drying and preserving.  This is intended only to give brief instructions.  For details about why some of it is being done this way, check the internet.

Cilantro

Parsley

Sage

Rosemary

Bay Leaves

Don’t Freeze

  • Eggs:  You can freeze 12 egg whites and 2 egg yolks with reasonable results, but it will be just a bit rubbery.

Freezing Fruits

This is intended only to give brief instructions.  For details about why some of it is being done this way, check the internet.

Note that you are preserving flavor, but not texture.  That is strawberries will be good in smoothies, jam or ice cream topping, but not as a munchable treat.

You should freeze fruits when they’re at their peak of freshness. Blanch fruits for 30 seconds first, then submerge in ice water to cool quickly. Dry thoroughly. Freeze for the first 12 hours on a rimmed baking tray, then move to  heavy-weight, air-tight containers or freezer bags.

Rather than reinventing the wheel, the following text is from MyBluePrint.com.

From MyBluePrint.com

How to freeze 40 types of fruit

Here’s your comprehensive guide to freezing all kinds of fruit.

Apples

  1. Peel, core and slice your apples.
  2. Rub the exposed fruit with lemon juice.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Apricots

  1. Blanch apricots for about 20 seconds, then plunge in ice water and strain. This prevents the skins from becoming firm and tough during the freezing.
  2. Pat dry and, if desired, remove the skins.
  3. Slice in half and remove the pits.
  4. Rub the exposed fruit with lemon juice.
  5. Pat dry and pre-freeze.
  6. Transfer to an airtight container
  7. Freeze for up to 3 months.

Avocado

Storing in halves:

  1. Cut the avocado in half; remove the peel and the seed.
  2. Rub the exposed fruit with lemon juice.
  3. Putt into an airtight container or freezer bag. (No need to pre-freeze.)

Storing as purée:

  1. Purée the avocado.
  2. Mix in a few drops of lemon or lime juice to prevent browning.
  3. Transfer to an airtight container.
  4. Freeze for up to 3 months.

Bananas

Bananas are actually easy to freeze in a variety of ways. Choose extremely ripe bananas, as their flavor will preserve best.

  1. Remove the peel, and decide if you want to save the bananas whole, cut into chunks or puréed.
  2. If freezing them whole or in chunks, pre-freeze. No need to pre-freeze purée.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Blackberries

  1. Wash and pat dry.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Note: Berries can really benefit, texture-wise, from adding a little sugar before freezing. If desired, toss the berries with sugar (about 1/3 cup per pint) before pre-freezing.

Blueberries

  1. Wash and pat dry.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze  for up to 6 months.

Cherries

  1. Wash your cherries.
  2. Remove the stems and pits.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Coconut

  1. Remove the husk.
  2. Drain (and save) the milk. The liquid can also be frozen for up to 6 months, in a separate container.
  3. Cut the white coconut “meat” into hunks or shred it.
  4. Pre-freeze.
  5. Transfer to an airtight container.
  6. Freeze for up to 6 months.

Dried coconut can also be frozen: Simply place it in an airtight container and store for up to 6 months. No need to pre-freeze.

Cranberries

  1. Wash and dry the cranberries.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Dates

  1. Cut and pit the dates.
  2. Pre-freeze.
  3. Transfer slices to an airtight container.
  4. Freeze for up to 6 months.

Dragonfruit

  1. Peel the dragonfruit and cut into pieces.
  2. Pre-freeze.
  3. Transfer slices to an airtight container.
  4. Freeze for up to 3 months.

Learn more about dragonfruit in this post!

Eggplant

There are actually a few different methods of freezing eggplant. Here are two:

Method 1:

  1. Blanch the eggplant for 3-4 minutes, then plunge it in ice water to cool.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 3 months.

Method 2:

  1. Slice into coins, and bake at 350 F until tender, 10-15 minutes (not totally browned).
  2. Remove from oven, and let cool.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 3 months.

Figs

  1. Wash and dry the figs; if desired, cut in half or pieces.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 3 months.

Grapes

Two options here! The first is easier, in my opinion, but it’s totally up to you.

Method 1:

  1. Break the grapes up into small clusters (still on their stems).
  2. Place in an airtight container.
  3. Freeze for up to 6 months.

Method 2:

  1. Remove the grapes from their stems.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Note: Once defrosted grapes will have a different texture; however, I find their texture eaten straight from the freezer pleasant, as well.

Grapefruit

  1. Cut the grapefruit into pieces, or unpeel and separate the sections.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Guava

  1. Wash, peel and cut your guava in half.
  2. Rub the exposed fruit with lemon juice.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 3 months.

Jackfruit

  1. Remove the individual bulbs from the fruit.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 3 months.

Kiwi

  1. Start with a ripe kiwi. Peel and cut into slices or chunks.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Kumquats

  1. Start by halving and removing the seeds from your kumquats.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Lemons and limes

  1. Cut into slices (you can keep or discard the rind).
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Lychee

  1. Peel the fruit.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Mango

  1. Cut and peel your mango.
  2. Pre-freeze.
  3. Transfer to an airtight container or freezer bag.
  4. Freeze for up to 6 months.

Note: Check out our handy illustrated guide to how to cut a mango!

Melon (watermelon, cantaloupe, etc.)

  1. Cut the melon and remove the tart-tasting area between the rind and the fruit flesh.
  2. Cut into strips or cubes.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Nectarines

  1. Cut into chunks, removing the pits.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Oranges

  1. Either cut the oranges into pieces, or unpeel and separate the sections.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Papaya

  1. Remove the skin and the seeds from the papaya.
  2. Cut into strips or pieces.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Passionfruit

  1. Cut the passionfruit, and spoon the flesh out into small portions.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Tip: For an easy way to keep the passionfruit in small portions, spoon the fruit into an empty ice cube tray, and pre-freeze the portions in it. Transfer the frozen cubes of fruit to an airtight container before freezing.

Peaches

  1. Cut into chunks, removing the pits.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Grandpa’s Note:  Freestone offers the best results.  Cut into quarters or eights, then slice the flesh from the skin.  Freeze the skin and flesh separately, and use the skin for jellies or stocks, and the flesh for jams, marmalades and pies.

Pears

  1. Peel, core and slice.
  2. Rub the exposed fruit with lemon juice.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Plantains

  1. Start by choosing extremely ripe plantains, as their flavor will preserve best.
  2. Remove the peel, and decide if you want them whole, cut into chunks, or puréed.
  3. If freezing whole or in chunks, pre-freeze. No need to pre-freeze purée.
  4. Transfer to an airtight container.
  5. Freeze for up to 3 months.

Plums

  1. Cut into chunks, removing the pits.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Pineapple

  1. Cut the pineapple, being sure to remove the tough skin.
  2. Remove the core.
  3. Cut into chunks.
  4. Pre-freeze, then transfer to an airtight container.
  5. Freeze for up to 6 months.

Pomegranate

  1. Cut and de-seed the pomegranate.
  2. Scatter the arils in a single layer on a baking sheet.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Learn how to de-seed a pomegranate here.

Prunes

  1. Cut and pit.
  2. Pre-freeze.
  3. Transfer slices to an airtight container.
  4. Freeze for up to 6 months.

Quince

  1. Use a towel to scrub off any “fuzzy” bits from the outside.
  2. Peel, core and slice.
  3. Rub the exposed fruit with lemon juice.
  4. Pre-freeze.
  5. Transfer to an airtight container.
  6. Freeze for up to 6 months.

Raisins / dried currants

  1. Place raisins or currants in an airtight container.
  2. Freeze for up to 6 months.

Note: Raisins and dried currants freeze beautifully, with minimal effect to their texture. To make your life easier later, divide into individual portions (or common amounts used in recipes).

Raspberries

  1. Cut into pieces, or leave whole.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Strawberries

  1. Remove the stems. Cut or leave the berries whole.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze  for up to 6 months.

Tomatoes

  1. Blanch the tomatoes for 1-2 minutes, then plunge in an ice water bath.
  2. Let dry, and cut into chunks or pieces if desired.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.
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