Author: Robert Andrews

Butter Taste Tests

Butter – Saturated fat increases bad cholesterol and increases good cholesterol.

Margarine – Trans-fat, hydrogenated decreases good cholesterol raises bad cholesterol only slightly.

Artificial margarines – Gums & tropical oils, 80% fat=margarine (hard) like butter,

Taste Winners –
Land O’ Lakes, soft baking butter with canola oil
Olivio, Olive oil spread
Land O’ Lakes, Sweet Cream unsalted butter.

Burger Deluxe

1 LB medium-lean ground beef (formed into patties)
4 strips bacon
1 ripe avocado
1 tsp lemon juice
2 TBL chives (chopped)
2 roma tomatoes (see Special Steps) sliced thin
1/2 red onion (sliced thin)
1 OZ Blue cheese
1 OZ Shart Cheddar cheese
1 OZ Gruyere cheese
4 leaves Romaine lettuce
Ketchup, mustard and mayonayse (to taste) See Additional Notes
4 pepperoncinis or banana peppers (chopped)
2 dill pickles (sliced thin vertically)
salt and pepper to taste

Instructions
1. Fry bacon (not too crisp) and set aside
2. Remove avocado from shell and combine with lemon juice, salt, pepper, chives and chopped peppers
3. Crumble or grate cheeses
4. Cook burger patties being careful not to overcook. Flip frequently essentially slow-cooking them.
5. Sprinkle on cheese near the end of the cooking cycle.
6. Top with remaining ingredients, and serve on high-quality deli-style burger bun using onion and lettuce to protect the bun from touching the meat (keeps it from getting soggy)

Cut the tomato around the equator and ROLL the halves over the sink. This loosens the seeds and removes the part that makes your burger soggy.

For the best taste, use Heintz ketchup, Grey Poupon deli mustard and Hellman’s manynnaise.

Breakfast Quiche

Start with Grandpa’s recipe for BASIC CUSTARD

Modify as follows:
1/2 CU Cheddar cheese (grated) – cheese mix is OK
1 tsp sugar OR
1 banana – a little bit on the over-ripe side

Instructions
1. Mash or chop banana and put into pyrex bowl.
2. Mix custard and pour until it “shows” through fillings
3. Top w/ grated cheese
4. Sprinkle w/ parsley and nutmeg
5. Bake at 350 degrees for 60 minutes
6. Allow to rest for 10 minutes before serving.

EVERYDAY REF ONLY – DELETE FOR BOOK

CUSTARD FILLING for two people
2 eggs (4 if small eggs)
1/4 CU whole milk
1/4 CU yogurt
1 TBL flour
1 TBL lemon juice
1 TBL olive oil
1 tsp chopped parsley
pinch nutmeg
pinch salt

Try replacing the banana with 1/2 CU chopped frozen spinach

Custard Filling appears in this book in the “OTHER” section
Custard Filling (see our recipe)

Breakfast Crepes

CrepeINGREDIENTS

  • 2 eggs or 1 carton Egg Beaters
  • 1 CU 2% milk
  • 1/4 CU Plain Yogurt
  • 2 TBL melted butter
  • 1 TBL canola oil
  • 1/2 CU All purpose flour (sifted*)
  • 1 TBL Whole wheat flour or Mesquite Meal
  • 1/2 tsp Vanilla Extract
  • 2 TBL sugar
  • Pinch of salt

Get optional ingredients ready as well – read below

STEP BY STEP

  1. Mix all ingredients
  2. Let batter set for 30 minutes – better 2 hours

Preheat pan to about 350º

  1. Drop 1/2 cup mixture onto lightly oiled skillet
  2. Immediately tip and rotate pan to spread batter across bottom of pan
  3. Start timer – Cover and cook for exactly 90 seconds
  4. Uncover and flip crepe – cook uncovered for about 30 seconds more
  5. Slip onto cloth to cool for a few minutes
  6. Serve with squeezed lemons and powdered sugar

Special Steps – FOLDING

  1. Fold in half, then in half again the same direction creating a long skinny burrito kind of pastry.
  2. Fold in half, then again in the opposite direction creating a triangle with a rounded side

Special Steps – SERVING OPTIONS

  • Serve sprinkled with powdered sugar
  • Top with REAL Maple Syrup
  • Fill with strawberry jam or preserves (or apricot, etc)
  • Fill with meat for a lunch crepe
  • Fill with lemon curd and blueberry dressing
  • Fill with banana, strawberry and chocolate
  • Fill with spinach, tomato, roasted garlic, goat cheese, onion
  • Fill with tarragon, mushrooms and gruyere cheese
  • Fill with Nutella and sprinkle with powdered sugar
  • Fill with something sweet, then top with lemon zest
  • Sprinkle with Turbinado Sugar, then put into over to caramelize a little bit

Special Steps – PREPARATION OPTIONS

  • Substitute 1/4 CU skim and 1/4 CU yogurt for 1/2 CU 2% milk
  • It’s not traditional, but if you add 1/4 tsp baking powder, you will get a fluffier crepe
  • Eliminate the sugar for lunch crepes.
  • If you don’t have a sifter (I don’t either) you can do what I do:  use a wire strainer basket and a wooden spoon

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Bottom of the Box Recipes

APPLE CEREAL
CHICKEN
CHIPOTLE
GRILLED APPLES WITH PEANUT BUTTER SAUCE AND CINNAMON

PICKLE JUICE
KABOB SANDWICH
GRILLED CHICKEN MARINATED
ONION, PROCHUTO

MOLASSES AND SOY TOPPING AND GINGER
BROILED CHICKEN
SERVED OVER MIXED GREENS AND VINAGRETTE

MAYONAISE
SEARED SAYMON, COUS COUS , SPINACH SALAD
PEPPERS

SMAL-IDAY

FIRST FLAT BOWL
FLOUR, PEPPER, SALT

SECOND FLAT BOWL
EGG – WHISKTOGETHER

THIRD FLAT BOWL
BREAD CRUMBS, CHEESE, PARSLEY

BAKE CUTLETS – LOW HEAT IN OVEN
FRY FOR EXTRA CRISPH
TOP WITH CUTLET TOPPING

SKILLET WITH HOT OIL

PUMPKIN POLENTA
3 cu stock
add 1 CU quick-cook polenta
WHEN NEAR DONE MIX IN 16 OZ PUMPKIN (NOT PUMPKIN PIE FILLING)
ADD A BIT MORE JPARMESAN CHEESE
2 TBL BUTTER
BIT OF FRESH NUTMET
SQUEEZE OF HONEY
MIX AND IT’S DONE

CUTLET TOPPING

HANDFUL MINCED ARUGULA LETTUCE
HANDFUL CHIFONADE SWEET BASIL
SWEET GRAPE TOMATOES
LEMON, SALT, PEPPER, EVOO
TOSS

Bob’s Big Boy Cream of Broccoli Soup

4 CU chicken broth
3 CU broccoli (chopped)
1 CU onion (diced)
1 bay leaf
1/4 CU all purpose flour
1/3 CU (2 OZ) ham (dced)
1/2 CU heavy cream
1/4 tsp salt and pepper

Instructions
1. Combine all except flour, ham and cream and bring to a boil
2. Cover and simmer 30 minutes
3. Transfer 2 CU at a time to blender or food processor
4. Chop, but do not purify
5. Pour blended mixture back into the pan
6. Sprinkle flour in SLOWLY blending constantly with a whisk
7. Add diced ham and cream, and simmer 15 more minutes

Blackend Tuna

1 filet sushi-grade ahi tuna
—————————
2 TBL ginger – chopped
2 TBL green onions – chopped
1 TBL mint
4 cloves garlic
3 TBL lemon juice
1 TBL anchovy paste (or fish sauce)
1/4 CU rice wine vinegar
1/2 CU tamari soy
1/2 CU oil

Instructions
1. Whisk all ingredients together
2. Marinate tuna filet for about three hours in fridger
3. Roll filet in Curry Blackening Spice (see recipe) completely encrusting it
4. Put in very hot pan with a little bit of vegetable oil to sear (about 30 seconds all 6 sides) or 1 minute two sides
5. Pour a bit of olive oil on top as it is cooking
6. Slice in generous slabs, fan on plate and top with Lemon Grass – Yellow Bell Pepper Sauce (see recipe)

Black Bean Soup

Sautee 1/2 Vidalia onion in a large skillet with 1 TBL EVOO, then add (in order)
1 TBL butter
3 cloves of garlic (minced)
1 adobo chili
1 tsp cumin
1 can Black beans
2 TBL Cilantro
1/2 sliced bell pepper
2 C chicken stock
Simmer 30-40 minutes

To garnish:
2 Tortillas – toasted
Sour cream
1/4 C Ranchero cheese (shredded)
1/2 Avocado
1 bit of watercress for freshness
2 TBL Green onion or chives or grated lime zest

Instructions
1. Cut tortilla strips, fry till crispy
2. Cook soup, the drizzle with a bit of sour cream
3. Top w/ tortilla pieces, ranchero cheese, watercress & avocado

Serving suggestion, pour into bowl w/ squash soup for contrast

Black Bean Relish

1 Can Black Beans (drained and rinsed)
1 bunch cilantro
1/2 red onion (diced)
lime juice
2 TBL EVOO
Salt and pepper to taste

Instructions
1. Drain and rinse beans
2. Mix wet ingredients
3. Mix in beans and toss to coat
4. Mix in all else and toss to mix
5. Marinate 1-3 hours, but never more than 3 hours

Berry Salad

Baby Spinach Leaves
Baby Arugula
3 Types of Berries: (eg) Raspberry, Strawberry, Blueberry
1 TBL Balsamic Vinegar
3 TBL Olive Oil
Grated Parmesean or Mozzerella to taste

Instructions
1. Emulsify oil and vinegar with whisk
2. Add a pinch of salt and mix again
3. Toss in leafy greens and gently toss, covering all leaves
4. Add half of your berries and toss again
5. Plate tossed salad mixture
6. Toss remaining fruit in remaining liquid
7. Top greens with remaining fruit
8. Sprinkle lightly with grated cheese

Beets with Cheese

1 Red Beet
1 Yellow Beet
1/2 CU goat cheese
Olive oil
Rice – cooked (cooking instructions not included here)
1 lemon

Instructions
1. Wash beets and cover with olive oil
2. Roast @ 350 for 60 minutes
3. Remove from oven and cover. Let sit for another hour
4. Peel (using a towel)
5. Dice Red beet into small cubes (reserve juice)
6. Julienne Yellow Beat into thin “toothpicks”
7. Squeeze lemon over both beets
8. Use round measuring cup with push cylinder (or ring mold)
9. Layer in center of plate with rice on bottom, then red beet, then goat cheese, then more red beet
10. Surround with scattered yellow beets
11. Drizzle reserved red beet juice in circle around “tower”
12. Serve with parsley or micro greens on the side of the plate

Tips: Cheese

SOFT CHEESES
Cover is light mold.
Mozzarella, provalone, or fontina cheese are fairly interchangeable

HARD CHEESES
Rind will be hard. It is actually not bad for you and can pack lots of flavor.  Use the crust of parmesan cheese rind to flavor and thicken your pasta sauce.  Remove it before serving.  Cheese is squeezed and compressed. Nutrition is about 14
times more than the milk used to make it.

Parmesean Cheese – Grate your own, don’t use the round green box either.

Eg: Cheddar, machengo, parmesean, gruyere

Lower fat content means stringier cheese.
Lower fat content means stringier cheese.

KEEP AND CARE OF CHEESE
Likes cool moist environment, but not COLD and not WET
Likes to breathe
Soft and medium in plastic container with a slice of apple.
Hard cheeses lightly wrapped in waxed paper secured with rubber band or aluminum foil.

MEDIUM CHEESES
Reddish or brown rind is more natural
Milk is pasturized at 145 degrees for 30 mintues
At 160 degrees for 15 seconds kills everything. Applies to most cheeses.
You can use dental floss to cut soft cheeses

FREEZING CHEESE
You can wrap cheese in Saran Wrap and then put it into a zipper lock bag. This will keep it for about three months.

GOOEY CHEESE
The melty stringy cheeses are those with a lower fat content.  That’s why low moisture, low fat mozzarella cheese is so great for pizza.  Mozzarella, provalone, or fontina cheese are fairly interchangeable

Blintz – Good for breakfast, brunch or snacks

4 crepes (see recipe – link below) leftovers work great

STRAWBERRY FILLING

  • 1/2 C plus 1/2 C fresh strawberries or other fruit
  • 1 TBL sour cream
  • 2 TBL powdered sugar
  1. Coarsely mix and mash above
  2. Add in other 1/2 C strawberries
  3. Let rest 30 minutes

BLUEBERRY FILLING

  • 1/2 C blueberries, plus 1/2 C blueberries
  • Zest and juice from one lemon
  • 2 TBL honey
  • 1/4 C sugar
  • pinch of cardamom
  1. Coarsely mix and mash above
  2. Add in other 1/2 C blueberries
  3. Let rest 30 minutes

CHEESE FILLING

  • 1/2 CU cottage cheese
  • 1/2 CU softened cream cheese (softened)
  • 1/4 tsp vanilla
  • 1 TBL sugar
  • 1 TBL butter (softened)
  • 1 tsp cinnamon

RICOTTA FILLING

  • 1 egg
  • 3 TBL honey
  • Lemon and zest from one lemon
  • 1 block softened cream cheese
  • Salt, cardamom, cinnamon, nutmeg, almond extract
    (mix above)
  • Fold in 1 C ricotta and cool at least 30 minutes

STEP BY STEP

  1. Prepare FILLING
  2. Lay CREPE flat (slightly warm)
  3. Put 1/3 C filling a little off-center and fold over one third, then fold the ends in, then fold over the other third placing the folded end on the bottom
  4. Put into the fridge for about 60 minutes to cool internally, then move to the cooking phase.
    • OVEN:  Bake on lightly greased parchment paper on high (450 F) until well-browned or for up to 10-12 minutes
    • MICROWAVE:  Heat in microwave 2 minutes during cook-time
    • SKILLET:  Brown in 1 TBL butter and 1 TBL canola oil 2 minutes per side
  5. Top with fresh hot fruit and sour cream (or below topping)
  6. Sprinkle with powdered sugar or Turbinado sugar

Crepes

Simple Crepe Batter Recipe

  • 1 C milk
  • 2 eggs
  • 1/2 tsp salt
  • 1 1/4 C AP sifted cake flour or other fine flour
  • 2 TBL powdered sugar
  • 1/2 tsp vanilla
  • zest and juice from one lemon
  1. Mix ingredients above and let rest in refrigerator for 60 minutes (or overnight)
  2. Put 1/4 C of batter into hot non-stick skillet for 2 minutes
  3. If you make them REALLY thin, you don’t even have to cook the other side.
    It will fully cook when they are finished in the oven.

    • (when filling, fill with the uncooked side up)
  4. Stack them between sheets of parchment or waxed paper

Professional Crepe Recipes

Wholly Crepes

Celery Salad

6 stalks of celery hearts (white part, not the green)
1/2 tsp red pepper flakes
3 sweet peppers or Pepperoncinis
10 Kalamata olives (pitted)
2 TBL red wine vinegar
2 TBL extra virgin olive oil
1/2 tsp minced garlic
3 anchovies
2 TBL red onion (julienned)

Instructions
1. Wash celery, rinse olives
2. Cut celery into 1/2 inch pieces
3. Slice peppers very thin
4. Add olives and peppers
5. (optional: Add cubed salami)
6. Slice anchovies thin
7. Chop fresh parsley
8. Add anchovies, parsley and red onion
9. Add vinegar and olive oil
10. Toss together gently
11. Serve immediately, although best if it can marinate for at least a few hours

Carrot Chips

3 large carrots
hot oil
favorite dipping sauce

Instructions
1. Cut carrot in the center on a very sharp angle
2. Using a slicer, slice thin pieces
3. Fry for about 15 seconds or until they turn brown
4. Remove and drain

Carmelized Cauliflower and Onion Soup

1/2 head cauliflower (pieces, stem removed)
1 med sized onion (chopped)
2 cloves garlic (grated)
1 stalk celery (chopped)
bayh leaf, rosemary, thyme
salt and pepper to taste

STOVE TOP OR OVEN TO CARMELIZE EVERYTHING

sweat onion in EVOO
add garlic
stainless steel bar to remove garlic and onion smell
add stalk of celery
add everything else
cook for over an hour
remove bay leaf
Put into food processor with a bit of stock
Put back onto stove
Add chicken stock to consistency you prefer
Let heat through
Add a bit of whole milk or cream to add some sweetness the last minute
Top with croutons or thin toasted slices of bread with grated gorgonzola cheese
If on slices of bread put back in oven to melt cheese
Put into bowl and float bread on top

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