Category: COLLECTION INDEX

French Onion Soup – COLLECTION

Ref Timeline – Misc process

  • 11:00
    • Slice onion
    • 2 TBL butter 1 TBL oil
    • Toss – High heat 20 min
    • ½ tsp sugar
    • Simmer 60 minutes
  • 12:30
    • Meanwhile make garlic float
    • 2 tsp corn starch to premade soup
    • Add soup to pan
    • Turn on Broiler
    • Simmer 10-15 minuets
  • 12:45
    • Divide soup and onions
    • Float bread
    • Sprinkle with cheese
    • Broil till browned

Traditional French Onion Soup

INGREDIENTS

  • 2 TBL unsalted butter
  • 2 large (3 medium) sweet onions, sliced
  • 1 cloves garlic, minced
  • 3 TBL dry white wine
  • 3 cups beef stock
  • 2 TBL cornstarch
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoons white wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 6 (1/2 inch-thick) French baguette slices
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded Gruyère cheese

STEP BY STEP

  1. Melt butter in a large stockpot or Dutch oven over medium heat.
  2. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.  If the onions begin to burn on the bottom of the pot, reduce heat and stir in 2 TBL water.
  3. Stir in whole clove of garlic until fragrant, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in beef stock, thyme and bay leaves.
  6. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes.
  7. Discard thyme sprigs and bay leaves.
  8. Stir in white wine vinegar; season with salt and pepper, to taste.
  9. Place baguette slices in toaster oven and run through a toast cycle.  Flip and run through one more time if not browned.
  10. Alternately, use an oven at 350º for 4-6 minutes.
  11. Set bread aside.
  12. Divide soup into ramekins.
  13. Place onto a baking sheet.
  14. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
  15. Place into oven and bake 10-12 minutes or until golden brown and cheeses have melted.
  16.  Serve immediately.

Grandpa’s French Onion Soup

INGREDIENTS

  • 2-3 pieces of bacon
  • 4 large Vidalia onions (sliced) (or 6 smaller)
  • 1 tsp sugar
  • 1/2 + 1/2 + 1/2 tsp salt
  • 1 CU white wine or 1/2 C sherry
  • 1 CU beef conumé
  • 1 C chicken broth
  • 1/2 C apple cider
  • 2 TBL Olive Oil
  • 1 tsp Worchestershire
  • 1 tsp soy sauce
  • 2 TBL Butter
  • 1 TBL corn starch
  • Flavored salad croutons
  • 1/2 C grated Gruyere cheese
  • 1/2 C grated Parmesan
  • 1/2 C grated fontina or mozzarella

STEP BY STEP

  1. Cook bacon and set aside.  Pour out most (but not all) of the grease.
  2. Add butter to sauce pan and reheat.
  3. Chop onions into slices, then add to a sauce pan sprinkling with a bit of salt as you go.
  4. Saute 1/2 hour over low heat till they heavily caramelize and brown.
  5. Add 1/2 tsp sugar and stir in.
  6. Cover and reduce heat to low and cook for 60 more minutes, stirring occasionally.  If it starts to burn, add just 1 TBL of stock, but not too much.
  7. Meanwhile, use a stale baguette – not sponge bread, and not a fresh baguette.  Butter heavily and sprinkle with garlic, then toast in oven until browned.  (See Step 17 below)  Set aside.
  8. After an hour, mix corn starch with wine.
  9. Increase heat to medium and stir in corn starch mixture
  10. Mix in a splash or three of cognac or sherry, Worcestershire, and soy
  11. Cook for three more minutes
  12. Add cold broth and cook for 10 minutes
  13. Using slotted spoon, divide onions into two soup tureens
  14. Break apart bacon and divide between tureens.
  15. Top off bowls equally with broth, leaving at least 1/2 inch clearance on top.
  16. Top and cover with a “form fit” disk of French bread – toasted
  17. Top with grated gruyere and parm mix.
  18. Sprinkle lightly with mozzarella
  19. Broil until cheese barely starts to blacken – about a minute
  20. Serve hot.
  21. Garnish with basil leaf.

Caramelized French Onion Soup

  • 1 LB red onion
  • 1/3 CU butter
  • 1 TBL quatre epices
  • 2 tsp flour
  • 6 CU chicken stock
  • 1 baguette (or similar)
  • 6 oz grated Gruyere
  • 2 TBL crushed Shitake mushrooms
  • 2 tbs Madera or sherry or balsamic vinegar

quatre epices –
– 1 TBL pepper
– 2 tsp each of nutmeg and powdered ginger
– 1/2 tsp each of cinnamon and ground cloves

STEP BY STEP

1. Ahead of time: Cut baguette into rounds and toast lightly
2. Peel onions and cut into thin slices
3. Carmelize onions in butter for 15 minutes in soup pot on medium high
(leave “fond” in the bottom
4. Add quatre epices, stirring to keep onions from browning
5. When onions are translucent, sprinkle with flour, stir to combine
6. Add stock and mushrooms; cover, and simmer for 30 minutes
7. Transfer soup to bowls and float baguette slices on top
8. Sprinkle with Astiago and Gruyere (or Swiss as a substitute)
9. Place under a broiler until brown, then serve

Melted French Onion Soup

  1. Slice 3 yellow onions very thin
  2. Add 3 TBL EVOO
  3. Add 1 tsp granulated sugar
  4. Sauté slowly over low heat for about 40 minutes
  5. Add 2 tbl butter, salt, pepper
  6. Cook 10 more minutes
  7. Add 1 TBL AP flour
  8. Add cooking sherry . 3 tbl
  9. Add beef broth . 3 cups
  10. 2 tsp thyme leaves and 1 tsp salt
  11. Cover and simmer about 30 minutes – while doing the bread
  12. Roast cubes of bread 10 minutes or 3/4 inch thick slices
  13. Ladle finished soup into oven-safe tureens
  14. Top with croutons or baguette
  15. Top with grated mixture of Swiss, Gruyere and Fontina cheese
  16. Preheat oven to 350 degrees
  17. Switch to broil, then broil till browned – Watch it closely and don’t let it burn
  18. Serve hot with French bread or a baguette

Alton’s French Onion Soup

Alton’s French Onion Soup

Slow Cooker French Onion Soup

– www.CooksCountry.com

  1. Halve three onions pole to pole, and cut into small pieces
    – NOT strips – NOT rainbow slices
  2. 2 TBL butter into slow cooker
  3. Add 1 TBL brown sugar, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp thyme
  4. Add 3 TBL AP Flour
  5. Add 1/2 C dry sherry
  6. Add 2 TBL soy sauce
  7. Add 1 TBL apple butter
  8. Toss all, then add to slow cooker
  9. Add two beef bones into onions
  10. WAIT: Liquid is added at the end
  11. Cook 10-12 hours
  12. Toast the bread on its own and top with Gruyere cheese
    Broil until bubbly
  13. Fish out beef bones
    Add 1 C hot chicken broth plus 1 C hot beef broth
  14. Bowl and float toasts

 

Tamales – COLLECTION

For the absolute best tamales in Phoenix, go to The Tamale Store at 15842 N Cave Creek Rd, Phoenix, AZ 85032

Basic Tamales

Enough for 24 small tamales.

INGREDIENTS

  • 200 gm lard, bacon grease, chicken fat, etc
    – make up weight (if necessary) using butter and olive oil
  • 400 gm masa harina (corn meal flour) – Maseca is a popular brand
  • 2 tsp salt
  • 1 tsp baking powder
  • 1 tsp cumin
  • 1 TBL brown sugar
    For Cajun Flavor Tamales, add the next five ingredients
  • 2 TBL chili powder or cayenne pepper
  • 1/2 tsp black pepper
    – Use broth to thin as described below
  • Chicken broth (as needed) see notes in Step by Step
  • Corn husk leaves
  • Whatever filling you are planning to use – See below

tamaleSTEP BY STEP

  1. Pour boiling water over corn husk leaves
  2. Weigh down sheets using a heavy glass bowl
  3. Let soak 1 hour
  4. Prepare masa dough – Mix masa harina with the ingredients to create a crumbly texture
  5. Drizzle in broth or reserved liquid to make a moist play dough consistency
  6. Let rest about 5 minutes
  7. Assemble with moist hands
  8. 1 husk . Pat dry – Smaller end toward you
  9. 2 TBL masa on husk . Flatten with fingers
    – Leave 1/3 unfilled hear the pointey end
    – Leave a small border on one side and a wide border on the other side
  10. Add 2 TBL meat filling
  11. Wrap masa around filling
  12. Roll and fold end to contain
  13. Tie with string or strip of husk
    – I like to use red string for red meat, white string for white meat, yellow string for cheese, and green string for green chilie and veggie
  14. Line your basket with husks
  15. Lie tamales in the steamer
  16. Steam 2 hours – Check water level every 30 minutes
  17. Wrap in newspaper to keep hot
  18. Cool and freeze in plastic wrap to preserve
    When ready to serve….
  19. Thaw and steam for 30 minutes or microwave if time is short

PENNY TRICK

  • Add a penny to the bottom of your steamer water.
  • If the water evaporates, the penny starts to rattle

Prepare your filling ahead of time. 

Mix 4 oz shredded meat with 2 TBL green chilies, 2 TBL shredded cheese, 1 TBL minced garlic, 1/4 C minced onion, and a splash of broth

  • Green Chile Pork
  • Poached Chicken
  • Carnitas
  • Prime Rib
  • Green Chile and Cheese
  • Turkey
  • Pork and Pineapple
  • Green Corn Tamale

OTHER RECIPES

The Mexican Twist

Delta Hot Tamales

Chili and Cheese Tamales

Fillings for Tamales

Smoked Chicken

Green Chili Pork

Pork Shoulder

Poached Chicken

Carnitas

Sweet Potatoes

This is not for the filling though.  Mix sweet potatoes in with the masa, then fill the tamale with refried beans

  • Pineapple
  • Turkey
  • Veggie
  • Cheese and green chiles

Robert’s Prime Rib

This is not a quick recipe, but it is a good one that is very easy.  Short recipes for Horseradish Sauce and Au Jus are at the bottom of the page.

INGREDIENTS

  • *  1 large piece Bone in Prime Rib Roast – Large End (see list below)
  • 3/4 C red wine
  • 2 C beef stock
  • 3 TBL butter
  • Lots of whole garlic cloves
  • Several sheets of cheesecloth
    • DRY RUB
  • 4 TBL (1/4 C) orange zest
  • 3 TBL Grandpa's Thunder Powder or Arghhh Powder, brown sugar
  • 2 TBL each  Softened butter,  salt, garlic powder, onion powder, granulated sugar
  • 1 TBL each  Cayenne powder, cumin, corriander, rosemary, parsley, sage, thyme

* See shopping notes at bottom of this page

STEP BY STEP

  1. Buy Prime Rib – Approximately 1 1/2 pounds prime rib per person:   4 = 6 lbs :: 6 = 9 lbs :: 8 = 12 pounds :: etc
    • Prime Rib is a.k.a. Rib Eye Roast or Rib Roast.  Just behind the shoulders on the back –CLICK HERE for cuts of meat – or HERE.•  If budget is of primary concern, feel free to use the Chuck Eye or Eye of the Round for this recipe.
    +-+-+-+-+-+-+-+-+-+-+
    THREE DAYS BEFORE SERVING (APPROXIMATELY)
  2. Rinse meat well, then wrap in cheesecloth and refrigerate for 24 hours
  3. The next day, discard first cheesecloth and pat down with a towel, then replace cheesecloth and refrigerate another two days
    +-+-+-+-+-+-+-+-+-+-+
    TWO DAYS BEFORE SERVING
  4. The next day, discard cheesecloth
  5. Cut ribs off, wrap and refrigerate – they will be used as the rack later
  6.  Cut off any massive sections of fat, but leave some for self-basting, and trim any parts of the meat that have discolored over time.
  7. Prepare dry rub (see above)]
  8. Wipe down lightly with oil or butter.  Coat liberally with dry rub.  (SEE  ABOVE)  Feel free to use other seasoning mixes.
  9. Wrap in plastic and refrigerate for another 48 hours  (total 5 days in the fridge)
    READY TO COOK
  10. When ready to cook, let meat rest on counter for up to an hour.  Warm the meat a bit, or it will seize and you will loose juices.
  11. PREHEAT oven to 500º
  12. Sear all sides (except bone rack side) in an oiled hot cast iron skillet 3-5 minute per side
  13. Tie meat back onto ribs – HINT: Butcher Knot or Surgeon’s Knot – These are helpful knots that will “hold itself” when you use it with meat.  Here is a link to an ULTRA ULTRA Slowdown of a demo video by The Scott Rea Project.
  14. Put in baking pan (ribs down) with wine and beef stock
  15. Insert temperature probe that can be monitored from outside of a closed oven
  16. Bake at 500° for 6 minutes per pound – (eg) 5 pounds = 30 minutes, 7 pounds = 42 minutes, 8 lb = 48 minutes, etc

WARNING:  I prepared this two years ago and it worked out perfectly.  This time, I followed it exactly and my Prime Rib reached 221º by 10:15.  That was over an hour before expected.  Monitor at least every 20 minutes.  Better lukewarm at serving time, than cooked well-done.

  1. Prepare au jus vegetables and set aside
  2. Turn oven to 250°. Bake for approximately 20 minutes per pound – (eg) 5 pounds = 100 minutes, 7 pounds = 140 minutes  . When internal temp gets to 115 degrees, keep oven door closed and turn off heat
  3. Let rest 30-60 minutes in a closed (heat off, but still hot) oven
    Watch internal temperature.
    120° equals rare;
    125° equals medium rare;
    130° equals medium;
    135° equals medium well – approaching sacrilege;
    140° DON’T DO IT… JUST DON’T DO IT.
  4. Ideally, internal temp should reach 120 degrees, at which time you take it out of the oven and cover it with foil, and let it rest for 20-30 minutes on the stovetop.
  5. While it cools, make your au-jus
  6. Cut meat into 3/4 inch slices
  7. Top with au-jus and serve with a TBL of horseradish on the side
  8. Serve with Yorkshire Pudding or potatoes

HORSERADISH SAUCE
• 1 TBL each – Morehouse prep horseradish, dijon mustard, sour cream
• Add salt, chives, black pepper, lemon juice or zest to taste

AU JUS

  • Strain drippings from roasting pan into measuring cup and allow to cool.
  • In hot skillet, add one onion chopped fine and three cloves of garlic till softened.  Put onion into roasting pan.  Deglaze skillet with 1/4 C red wine and pour into roasting pan
  • Skim fat from drippings and pour back into roasting pan.
  • Heat on medium heat over two burners to deglaze.  If necessary, add 1/4 C red wine, but it should not be necessary.
  • Strain drippings/broth back into hot skillet – discard solids
  • Add 1 C beef broth mixed with 1 TBL corn starch
  • Add a sprig of thyme and bring to a boil and cook until it thickens (8-10 minutes)
  • Remove from heat and add 2 TBL butter.  Stir until melted
  • Add salt and pepper to taste
  • Strain into serving cup – discard solids

SHOPPING TIPS

These are some great cuts of meat, but they can be expensive.  Here are some options and the sale price that was available five days before Christmas:

  • $15 USDA Prime Beef Bone-in Ribeye Roast – Large End – Full Retail Price
  • $11 USDA Choice Beef Bone-in Ribeye Roast – Large End – Sale Price
  • $8 USDA Bone in Standing Rib Roast
  • $5 USDA Choice Beef Ribeye Roast
  • $5 * USDA Choice Beef Bone-in Ribeye Roast – Small End
  • $5 USDA Rump Roast
  • $4 USDA Choice Boneless Beef NY Roast
  • $3 USDA Choice Beef Boneless Eye of the Round
  • $3 USDA Choice Beef Boneless London Broil
  • $3 USDA Choice Beef Boneless Cross Rib (X)
  • $3 USDA Choice Beef Boneless Top Round
  • $3 USDA Choice Beef Boneless Bottom Round
  • $3 USDA Choice Beef Boneless Sirloin Tip (X)

(X) means it is only a marginal choice for this recipe.  Better braised.

CLICK HERE TO EXAMINE DIFFERENT CUTS

Classic and Custom Salad Dressings – COLLECTION INDEX

This page contains fairly simple recipes for making many of the classic dressings from scratch.

Why make your own?

Making many basic dressings is actually easier than running to the store to buy a bottle of a commercial brand. The one catch: pre-measure all your ingredients so you can be whisking IN ORDER AS LISTED the entire time. Here is how easy it is:

Click print at the top of this page, and then click recipes (click to delete) you don’t want to print and they will be deleted.

General Tips

  • Proportion are important:  3 parts oil to 1 part vinegar with a pinch of salt.
  • You can use an egg yolk or Dijon mustard as an emulsifier
  • Mix 2 oz vinegar, a pinch of salt, 2 tsp Dijon or one egg yolk, scant garlic and pepper and mix
  • Put into blender on low and drizzle in 8+ ounces of very good EVOO

Buttermilk Ranch Dressing

1 C buttermilk
1 C Miracle Whip
2 TBL parsley
1 TBL sour cream
1 TBL good white wine
1 TBL onion powder
1 TBL garlic powder
1 tsp salt
1 tsp pepper
1/2 tsp ground cumin

Italian Dressing

1/4 C White Vinegar
a splash of Apple Cider Vinegar
1/2 C Extra virgin olive oil – whisk continually while drizzling in VERY SLOWLY the oil. This will cause the droplets of oil to remain suspended in the vinegar
– Use Avocado Oil for a different taste
1 tsp fresh chopped oregano
a couple leaves of rosemary
two leaves of fresh basil (chopped)

Cobb Salad Dressing

1 tbl Dijon mustard
2 tbl red wine vinegar
oregano
touch of dill
2 tbl olive oil, drizzled and whisking to emulsify.

Green Goddess – Copy Cat

1 Lemon . zest and Juice
1/2 C mayo or Salad Dressing
2 TBL yellow mustard
1/2 C sour cream
3 anchovies – smashed
2 egg yolks
1 TBL tarragon
1 TBL apple cider vinegar
1 TBL granulated sugar
1 TBL parsley
1 TBL chives or scallions
1 TBL cilantro
1 tsp pepper
Salt is not needed because of the anchovies

Sesame Dressing for Noodles

2 limes (juiced)
1 tsp toasted sesame oil
2 TBL soy
1 TBL brown sugar
scant chili pepper powder
1 handful of cilantro (chopped)

Classic Caesar Dressing

  • 2 TBL apple cider vinegar
  • 1/4 C Miracle Whip
  • 2 TBL low fat sour cream
  • 1 TBL deli mustard
  • 2 TBL grated Parmesan Cheese
  • 3 grated garlic cloves
  • 3 chopped anchovies
  • 1 TBL lemon juice
  • 1 tsp Tabasco
  • 1/2 tsp salt
  • 2 tsp Worcestershire
  • 1 teaspoon black pepper
  • 3 whites of green peppers / chives
  • 1 T brown sugar
  • 3 egg yolks
  • 1 T Sesame oil
  • 1/2 CU olive oil – after initial mix
  • 1 TBL water ++++ as needed for consistency

Instructions
1. Mix all ingredients except water and oil
3. Drizzle oil whisking continually
4. Add water, mixing until approx the consistency of mayonnaise
5. Toss with romaine lettuce

Hot Bacon Dressing

Traditional Dressing for Spinach Salad

4 slices bacon (cooked crisp and drained)
1 tsp brown sugar
1 TBL red wine vinegar
4 green onions (chopped)
salt and black pepper to taste
horseradish to taste

1. Saute bacon until crisp.
2. Drain, and reserve 1 tsp bacon drippings.
3. Crumble into pan.
4. Add sugar, vinegar and other spices into pan.
5. Clean and pat dry baby spinach leaves
6. Toss with dry spinach leaves

Coco’s Sesame Dressing

We moved to Spain from Phoenix nearly two years ago. One of the things that I brought with me was three bottles of Coco’s Asian Sesame Dressing. I am on my last bottle, so I prepared this Copy Cat recipe that I’d like feedback on, and any improvements offered would be appreciated.

The Copy Cat recipe that I created is HERE. I decided to not move it to this page, since I would lose all of the wonderful comments.

Caesar Salad

INGREDIENTS

½ C mayo or Miracle Whip
1 TBL Worchestershire Sauce
1 TBL Dijon mustard
1 tsp red wine vinegar
1 tsp grated garlic
zest and juice from one lemon
salt and pepper

2/3 C EVOO
grated Parmesan for garnish

STEP BY STEP

Place first seven ingredients together in a blender
Turn blender on low
Slowly drizzle in EVOO
Spoon mixture onto lettuce leaves
Sprinkle with grated Parmesan
Eat with your fingers

Sauces – COLLECTION and HUB

Hollandaise Sauce – COLLECTION

Some sauces deserve their own special place in the recipe kingdom. Hollandaise Sauce is such an animal. Please CLICK HERE to view about a dozen different recipes for Hollandaise.

BBQ Sauce, ketchup, etc – COLLECTION

Another sauce deserving special recognition is BBQ sauce. Spanning the range from ketchup to cayenne pepper sauce, and sweet to savory, meat toppings have regional fanatical followers. Explore them BY CLICKING HERE.

Just interested in Ketchup? CLICK HERE.

Béarnaise

BASE: Champagne vinegar, white wine, egg yolks, butter

Mix and reduce down to 2 TBL in liquid volume
– 1/2 cup each vinegar and wine
– Add 2 tsp black cracked peppercorns
– 1/4 C shallots – finely minced
– 1/2 TBL tarragon leaves – finely chopped

Mix 3 egg yolks, 2 TBL hot water
Mix in double boiler
Stir continually
Salt, pepper
Start incorporating cold butter chips
. 1/2 LB (2 sticks)
Be careful NOT to cook the egg yolks . Don’t let it get too hot

When all butter is in add 1 tsp chopped chervil and 1 TBL chopped tarragon

Strain vinegar mixture into egg sauce

Serve over grilled steak, fish or vegetables

Tartar Sauce

1/3 c salad dressing / mayo
1 TBL Finely chopped shallots
3 TBL Finely chopped dill pickles
2 TBL rough chopped rinsed capers
Salt, pepper, 1/2 lemon juice

Shrimp Cocktail Sauce

Simple: jar of horseradish and ketchup

Better: peel 1/2 cup fresh horseradish root
Grate
Dampen with white wine vinegar
Add to 3/4 cup ketchup
1/2 lemon, salt, 1/4 tsp sugar
Tabasco or Franks to taste

Velouté

1/3 c sifted Flour, 2 tbl butter
Cook in sauce pan till barelt browned
4 c chicken stock while whisking vigerously
Season with lemon juice, pepper, salt
Spoon over chicken

Allemande

Thicken Velouté with egg yolk and heavy cream
….

Poulette

Thicken Velouté with cream and mushrooms

Consistency of gravy

Mornaise Sauce

Similar to Hollandaise Sauce
-Topping for baked fish or egg

INGREDIENTS

  • 1/4 C butter (melted)
  • 1/4 C flour, all-purpose (sifted)
  • 2 C milk
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 each egg yolks (separated)
  • 1 TBL heavy whipping cream
  • 1/4 C Swiss cheese (grated)

STEP BY STEP

  1. In microwave melt butter
  2. Add sifted flour slowly, stirring constantly
  3. Stir (don’t beat) until smooth, 1 more minute
  4. Gradually add milk into mixture
  5. Heat in microwave until VERY warm to the touch, but not hot.
  6. Beat egg yolks
  7. Add whipping cream to egg yolks and beat to combine
  8. TEMPER 3 TBL hot mixture into the eggs, WHISKING between each TBL.
  9. Slowly add egg mixture into flour mixture mixing continually
  10. Add cheese and stir until softened or melted
  11. Add back in microwave for three bursts of 10 seconds each, stirring in between each burst

EXTRA STUFF

  • Sauce should be smooth. It is critical that you have no lumps. If you do, strain the sauce discarding the lumps.
  • Also sauce should not be too thick or heavy.
  • Can be used as an alternative to Hollandaise Sauce for eggs.
  • Prepare with the exact same layers as Hollandaise eggs.
  • Mornaise should cover the poached egg completely.
  • Optionally garnish with a bit of paprika.

 

Croquettes – COLLECTION INDEX

Potato Croquettes

  1. Peel and boil potatoes
  2. Put thru food mill
  3. Add 3 eggs into bowl
  4. Whip eggs
  5. Season potatoes, oil, salt, pepper, butter
  6. Fill piece of shaved ham .
    • Maybe cheese
  7. Roll in flour, egg and panko bread crumbs
  8. Fry until golden brown
  9. Plate with tomato sauce

Tuna Croquettes

NOTE:  Canned Light Tuna or Skipjack Tuna generally contains less traces of mercury than Albacore or White Tuna, which is larger and has lived in the ocean longer.  Avoid Yellowfin and Bluefin Tuna have the most chances for mercury contamination.

Ventresca Tuna comes from Spain.  It is a bit more pricey, but some feel that it is worth the price.

Pouches generally have a better texture than canned, because they do not have to be cooked as long as the cans require.

  1. Drain and shred one can or one 7 oz package of tuna
  2. Mix with
    • 2 eggs – beaten
    • 1/4 C panko crumbs
    • 1 tsp lemon
    • 2 tsp Dijon
    • 1/2 tsp kosher salt
    • 2 green onions – chopped
    • black pepper
  3. Use spatula to cut together – do not mash together
  4. Using a 1 oz ice cream scoop
    • Put on parchment in a ball
    • Let rest 15 minutes for breadcrumbs to absorb water
  5. Roll in 1/2 C panko breadcrumbs
  6. Press slightly into more breadcrumbs only to form
  7. In saute pan put on medium heat
  8. Put 1-2 TBL EVOO in the pan
  9. Using thin spatula, place in the hot pan
  10. Cook 3 minutes – if it browns too quickly, turn down the heat
  11. Flip, and cook 3 more minutes
  12. Put onto paper towel to cool
  13. Serve with tartar sauce

Basic Fried Egg – aka Over Easy: Two Ways

  1. Use small nonstick panfried egg
  2. Use a small glass ramekin, and get it very slightly wet inside. This will help the yolk not break.
  3. Break your egg into ramekin being careful not to get eggshell pieces into your Egg.
    NOTE:  If shells fall in, use the edge of the larger shell to scoop it out.
  4. Bring temperature of pan up to 280° – 340° . Small drop of water should splatter
  5. Put in 1 tablespoon cold butter and 1 tsp olive oil
    Olive oil will help the butter to not burn
  6. Move butter around to coat pan
  7. Add egg to medium hot pan
  8. Cover with lid to set the yolk and cook the white a bit.
    This will be sunny side up
  9. If you want it over easy, flip it and let it cook for 15 seconds
  10. If you want it over hard, flip it, poke the yolk, and cook for 30 seconds
  11. Plate up, garnish with a sprig of parsley, and serve with toast.

Alton Brown makes the case for Over Easy eggs cooked in the Oven

  1. Put a carbon steel pan into the oven at 450º
    10 inch for two eggs – 8 inch for one egg
    Use a pan for which you have a tight-fitting lid
  2. Once it comes up to heat, put the pan in and let the pan heat up for 30 more minutes
  3. Crack one or two eggs into a small bowl
  4. Put the hot pan on the top of the turned-off stove
  5. When ready, put in 1 TBL butter (softened) for two eggs
    2 tsp butter for one egg
  6. When the butter has nearly melted, add the egg(s)
  7. Sprinkle with salt
  8. Cover and cook for 4 minutes for two eggs
    (only 3 1/2 minutes for one egg)
  9. Serve on toast
  10. Clean up with salt and paper towel while the pan is still hot

 

Basic Omelette

  1. Use small nonstick pan
  2. Beat two eggs until white and yolk is incorporated, but not completely homogenous – about 20 strokes
  3. Use a whisk to incorporate lots of air for a lighter omelette.
  4. If you like a really really light omelette, separate the yolks first, then beat the egg whites for a while. Adding the yolks back in after the whites start to foam, but not form any type of peaks – then continue beating.
  5. Bring temperature of pan up to 280° – 320° . Small drop of water should splatter
  6. Put in 1 tablespoon cold butter and 1 tsp olive oil
  7. Move butter around to coat pan
    . Ideally, melt butter in a small pan to separate out solids. Use only the clarified butter. Clarified butter will not burn as easily as whole butter.
  8. Add egg to medium hot pan
  9. Move pan around to spread yolk into cooked areas
  10. Once your has been mostly cooked, add your toppings
  11. Toppings should be precooked
  12. Roll omelette over to make a small tube
    . French style omelettes are rolled
    . American style omelettes are folded
  13. Egg should be cooked, but not browned
  14. Top with garnish of your choice

BASIC CUSTARD

This base recipe can be used alone, or for Bread Pudding, Pumpkin Custard, Personal Custards, and much more. It is a recipe that you MUST know, because you will use it throughout your life so often.

INGREDIENTS

  • 4 Eggs
  • 2 additional egg yolks
  • 1 C Sugar
  • 1/2 Brown Sugar
  • 1/4 C whiskey or rum
  • Dash Vanilla
  • Grandpa’s CinnaSugar®
  • Merest dash of salt
  • Zest and juice from one orange
  • 1 C whole or lowfat milk – NOT skim, because you need the fats to gel properly
  • 1/2 C Cream (Traditionally you should use just cream * I substitute 1/3 milk instead of cream to keep it healthier)
  • Optional:  Mix in 1/2 C dried fruit

You can also use Half and Half rather than the milks listed on the previous two lines.

  • Optionally:  grated orange peel and/or ginger

STEP BY STEP

  1. Cream together eggs and sugar
  2. Mix in vanilla, cinnamon, nutmeg, salt and orange
  3. Mix with milk and cream
  4. If you are using this as part of another recipe that uses custard, you will probably add whatever those ingredients are right about here.
  5. Pour into greased ramekins
  6. Optional: top with dried cherries or raisins
  7. Bake at 350º for 35-45 minutes.  For a creamier custard, bake at 325º for 1.5 – 2 hours.  Internal temperature should be about 170º

Optional Topping . Crème Anglaise or Brandy Cream Sauce

 

Salsa – COLLECTION

Grandpa’s Salsa

Grandpa’s Salsa

Salsa Tips and Tricks

Tips: Salsa

Shopping List Salsa

Shopping List Salsa

Other Salsa Recipes

Simple Salsa

Simple Salsa

Avocado Salsa

Avocado Salsa

Salsa Verde

Salsa Verde

Home-Made Store-Bought Salsa

Homemade Store-bought Salsa

Party Salsa – Brief

Party Salsa – Brief

Quck Green Salsa

Quick Green Salsa

Green Tomato Salsa

https://www.grandpacooks.com/recipes/green-tomato-salsa/

Salsa Tropicál

Salsa Tropicál

Tomatillo Salsa

Tomatillo Salsa

Salsa Boracha (Drunken Salsa)

Salsa Boracha

Salsa Fresca – Basic

Salsa Fresca – Base Recipe

Salsa Fresca Caliente

Salsa Fresca Caliente

Salsa Fresca no Caliente (not hot)

Salsa Fresca no Caliente (not hot)

Salsa Fresca muy Caliente

Salsa Fresca muy Caliente (Hot)

Roasted Tomato Chipotle Salsa

Roasted Tomato Chipotle Salsa

Fernando’s Salsa

Fernando’s Salsa

Salsa del Sol – Mexican Cantina Salsa

Salsa del Sol

McDonald’s Salsa – Copy Cat Recipe

SALSA – McDonald’s Copy Cat

Robert’s Salsa

Robert’s Salsa

Nancy McAfferty’s Salsa Pie

Nancy McAfferty’s Salsa Pie

 

Holiday pie

Holiday pie

Make 3-2-1 pie dough from scratch
three parts flour, two parts butter, one part salted water … And a little bit of sugar

Start dried cherries and/ or raisins cooking in sauté pan in Brandy, molasses and Karo syrup.
Let simmer for 10 minutes until brandy evaporates

Mixed together pie dough being careful not to overmix
Wrapped in plastic and set aside for 30 minutes
Roll out to 1/8 inch thick.

Asian pears . Or other pair specifically selected for low moisture content and ability to withstand heat from baking
Toss in honey . Then in cinnamon, ground cloves, scant salt

This is the recipe from Sonoran living
Place pears in center of pie dough
Poor brandied cherries over-the-top allowing to spill over the inch

This is my adaptation
Mixed pears and brandied cherries very lightly
Pour mixture into center of pie dough

Fold edges up leaving some of the fruit showing through the top

Sprinkle top with crumbled cookies
Bake at about 350° for 30 minutes or until dough has finished browning

Cookie crumbles

Robert@RobertAndrews.NET

Shawna’s Enchilada Casserole

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

This is a third-party recipe, but I got it from Shawna… hence the title.  This is what she brings to most potlucks, and there are never any left-overs.  Click the image below to view the Pampered Chef recipe.

Here is another recipe:

  1. Prepare the sauce in a large pot
    • 3 C tomato sauce
    • 2 C chicken broth
    • 2 chipotle peppers
    • 4 cloves of garlic
    • 1 TBL Thunder Powder
    • 2 tsp ground cumin
    • 1/2 tsp salt
  2. Bring to a boil, then reduce to simmer
  3. In a hot skillet, add
    • 1 TBL vegetable or canola oil
    • 1 LB chicken thighs
    • Saute for about 7 minutes
  4. Set chicken aside, then add
    • 1.5 C diced onion
    • 2 TBL butter
    • Cook 5 minutes over medium heat
    • then add 2 tsp minced garlic
    • 1 tsp dried oregano
  5. Put chicken back into the skillet
  6. Add 1/4 C of your sauce into the skillet and toss to coatIN A SQUARE or RECTANGULAR GLASS BAKING CASSEROLE DISH
  7. Put in 1/2 C of your sauce
  8. Cut 6 corn tortillas in half and dip each one into the sauce and place the flat edge of the cut tortilla against the side of the square baking dish, covering the bottom of the pan
  9. Add half of your chicken mixture
  10. Sprinkle with 1 C queso fresco or queso blanco cheese
  11. Add another layer of tortillas, then chicken, then cheese
  12. Add the last layer of tortillas and cover with the remaining sauce and a mixture of 1/2 C queso fresco and mozzarella cheese
  13. Cover and bake at 350º for 30 minutes
  14. Uncover and bake for another 10 minutes
  15. Let rest 10 minutes before cutting into servings

 

Pasta – COLLECTION INDEX

See also: Lasagna – COLLECTION

Different Pasta Recipes
Pasta – Tips and Tricks – START HERE
Pasta Brief
Quick Pasta
Making your own pasta
Spinach Pasta from Scratch
From the Atlas Pasta Machine
Noodle Tips
Pasta Carbonara
Lydia’s Pasta (and Cannelloni)
Lydia’s Pastata
Homemade Pasta
Pasta Dough

Different Types of Pasta by Size and Shape

Pasta notes
Flour, salt, eggs – and then EVOO
Approx 100 gm 00 flour per egg
Approx 2 C flour for 3 eggs
Add 2 TBL EVOO
Make nest of flour and salt mixture
Beat egg in well/nest
Bench knife until it starts to come together
Add another egg yolk if necessary
Drizzle water if necessary, but it will probably be OK
If too sticky, add a bit more flour
Knead on floured surface until it becomes springy
Roll into a thick rope, and wrap in plastic for 30 minutes – This is a must

Cut into equal sized pieces, depending on how you will use the pasta
Golf ball sized pieces is a good size if you are going to cut strips manually,
Tennis ball sized if you will put them through a roller
Roll, fold, repeat about 8 times
Cut and flour
Let dry for about an hour
Cook in large pot of boiling water
Fresh pasta only needs to cook 3-5 minutes

Angel Hair

1/32 inch wide

Annuletti / Annolini

Cappilachi

Capoletti / Cappiletti

Cavatelli

Use fork to shape thick 1×1 pieces into ears

Farfalle

Cut into 1.5 inch squares
. One side is wavy . Pinch into bow tie

Fazzoletti

Roll to thin sheets – Cut into 1.5 inch squares
Using single chop stick, Roll into tube (on the bias) on textured surface

Fettucchini

Fettuccini ¼ inch wide

Garganelli

Lasagna Noodles

Lasagna Noodles About 2 inches wide.  There is American and Italian lasagna noodles.   Semolina wheat flour.  American has thick.  Italian noodles are thinner and have less chew… which is good.

Linguini

Linguini 1/8 inch wide

Papperadelli

About 1 inch wide

Ravioli

Cut in 4 inch squares, or 3 inch rounds
Put small amt of filling – Ricotta, meat, cheese, etc.
Seal edge with egg white – Boil till they float to the top

Spaghetti

Spaghetti 1/16 inch wide

Tagliatelli

Tagliatelli ½ inch wide

Tellulini

Tortelli

2 inch squares – Ricotta in center
Fold to make triangle, then bow tie around finger
Lay flat to dry

Toyatelli

Trofie

Roll thin strips of pasta into curls

Different Ways to Prepare Pasta – Pasta Dishes

Uova da Ravioli

Spinach and Ricotta Lasagna

Fingerling Potatoes

INGREDIENTS

STEP BY STEP

  1. Halve or quarter fingerlings
  2. Toss fingerlings with rosemary, sage, thyme and EVOO
  3. Add garlic powder, salt and pepper and toss again
  4. Add eight large cloves garlic with their skin still on and toss again
  5. Dumped onto preheated baking tray
  6. Cook at preheated 425° oven for 25-30 minutes

 

Risotto – COLLECTION

Creamy Risotto

INGREDIENTS

  • 1/2 C Arborio rice (or similar) – set aside
    Other similar rices are Vilone Nano and Carnaroli rice – read more
  • 1 1/4 C broth – set aside
  • 1/2 C white wine – set aside
  • 3 TBL grated Parmesan, Gruyere or Padano cheese
  • 1 TBL EVOO and 1 TBL butter per person – set aside
  • 2 shallots – minced
  • one bay leaf
  • 2 Mushrooms – Baby Crimini, Shitake, White or Porcini
    – Reconstituted dry mushrooms are okay too, but fresh is better
  • Scant rosemary and nutmeg
  • Lemon zest from one lemon
  • Grated celery root (optional finely diced celery)
  • Garlic, salt and pepper
    If dried spices, let soak in broth 1 hour
  • White wine to deglaze

STEP BY STEP

  1. Dice shallots into the skillet and soften in the EVOO
  2. Add salt to taste and add broth
  3. Add arborial rice and heat just until it starts to smell toasty
  4. Add lemon zest
  5. Deglaze the pan with a splash or two or three of white wine
  6. Add stock a ladle at a time.  Not too wet and not too dry. Stir gently.
    Not enough to boil, but you don’t want it to fry and brown any more.
    Scrape the bottom with your spatula.  If it leaves a dry path, it means you need to add more liquid.
  7. Taste occasionally and make sure the risotto is not “crunchy.”
    Al dente is OK, but you don’t want any crunch in the rice.  (about 25 minutes)  It needs to be completely softened.
  8. As soon as any hint of crunch is gone, turn off the heat and add the butter.
  9. After butter has melted, stir in grated cheese, lemon zest and scant nutmeg.
  10. At this point, you can stir in chopped asparagus, chives, mushrooms, etc
  11. Optionally, sprinkle just a bit of rosemary, chopped parsley, grated celery root, garlic, salt or pepper over the top
  12. Thinly grate mushroom over the top:  Truffle, Baby Crimini, Shitake, White or Porcini – Reconstituted dry mushrooms are okay too, but fresh is better
  13. Top with grated Parmesan cheese
  14. Serve family-style and it will stay creamier longer.

Lemon & Chive Risotto

  • Make risotto as shown above, with these exceptions
    • At Step 4 use three lemons, rather than one.
    • At Step 5 increase wine from 1/2 C to 3/4 C
    • At Step 7 add Parmesan cheese rinds
    • At Step 10 (above) add 1/4 C chopped chives

Butternut Squash Barley-Risotto

  • 1/2 C pearl barley
  • 2 shallots – finely chopped
  • 1 clove minced garlic
  • 1 small stalk celery – finely sliced
  • 1/2 carrot – julienne strips
  • 1/2 tsp dried sage
  • Zest and juice of 1 lemon
  • 1/2 small Butternut squash, peeled and chopped into 2 cm cubes

Spices for roasting

  • 1 tsp coriander
  •   scant cracked black pepper
  • 1/2 tsp salt
  • 1 C vegetable stock * use scraps and trimmings to MAKE YOUR OWN
  • 1/2 C dry white wine
  • 2 TBL  butter
  • Italian grated hard cheese
  • Black pepper
  1. Pre-heat oven to 500º F
  2. Toss the butternut squash in olive oil
  3. Sprinkle with ground coriander, black pepper and salt.
  4. Put onto large baking trays and roast on high shelf for 25 – 35 minutes until slightly browned on the outside but still with quite a bite inside.
  5. Put VEGETABLE STOCK into a pan under medium-low heat
  6. Cover with lid.
  7. Sautee the onions in a deep pot using EVOO over medium heat
  8. Add carrot and celery when onion has softened
  9. Add white wine and set to medium-low
  10. Add garlic and sage, keep stirring for further 5 minutes.
  11. Add barley to the pan and stir fry for 5 minutes.
  12. Now add the stock to the pan and stir, bring to boil
  13. Turn down to medium heat, and let it all simmer until almost all the liquid is absorbed.
  14. Add more stock if necessary, simmer, stir, etc. – you don’t need to stay with it all the time but keep on stirring very frequently, always scraping the bottom of the pan – you want to cook it slowly.
  15. If you run out of stock you can add water
  16. Once the barley looks swollen add zest a well washed lemons, their juice, salt and cracked pepper to the pan.
  17. Now add and stir in.
  18. Then add Italian style hard cheese (finely grated stuff).
  19. Taste, add more salt if necessary.
  20. Add the roast butternut squash.
  21. Serve topped with chives or parsley
  22. Refrigerates well.  Reheat at 400º covered on middle shelf

Mushroom Risotto

  • 1/2 onions – finely chopped
  • 1/2 carrots – peeled and sliced
  • 1 stalk celery – washed and finely sliced
  • 1 clove minced garlic
  • 1 bay leaf
  • Rind from washed lemons
  • 3-5 mushrooms – sliced roughly
  • Pearl Barley – 1/2 C
  1. In a medium sized pan (can be a steel one) pour vegetable stock.
  2. Cover and bring to boil.
  3. In yet another medium sized pan heat up olive oil until very hot and fry the mushrooms on a high heat until browned. Repeat process until all mushrooms are cooked. Put aside.
  4. In a large pot, pour in olive oil and fry the onions until transparent.
  5. Add the garlic and the celery, and carrots.
  6. Turn heat up.
  7. Once sizzling, turn heat to medium and cover with lid and let vegetables sweat for 15 minutes. Stir occasionally.
  8. Zest the lemons with a grater (finely) and add, with the thyme and bay leaves to the pan.
  9. Turn up heat.
  10. Add the barley to the pan and stir well.
  11. Add stock
  12. NOTE:  For the next 30 – 40 minutes you have to stay close by the pan to avoid it all getting stuck. If you need to leave the pan – turn off heat.
  13. Once the barley has absorbed most of the liquid, add more, stirring most of the time. Keep on adding and stirring until the barley is all thick and chunky, chewy when tasted, but soft.
  14. The whole risotto should be porridge like in consistency – on the runny side.
  15. Use water if you run out of stock
  16. Add all the mushrooms to the big pan. Stir in.
  17. Add cracked pepper to the pan. Stir in.
  18. Now add 2 tabs of butter to the large pan and stir in.
  19. Then add Italian grated hard cheese (the parmesan like cheese in red and green plastic bags) and stir in.
  20. Taste and see whether risotto needs more salt.

 

Soufflé – COLLECTION INDEX

Souffle Recipes

Basic Cheese Souffle

Use this as a guide for the techniques to be applied on any souffle you may create.  Feel free to egg-speriment.

Prepare your Souffle Dish

A basic souffle dish should have fluted (wavy) design around the side to increase surface area and make it heat up faster.  The bottom should be unglazed.

  1. Butter your ramekin and then spread 2 tsp of sugar, cornstarch or ground Parmesan cheese around the sides to coat – This will help the souffle climb.   NOTE:  This recipe uses two small ramekins – if you are using one large ramekin, make adjustments.
  2. Move ramekins into the freezer to keep the butter from melting and the coating sliding to the bottom

Separate the Eggs

  • Separate two eggs
  • When separating eggs
    • Eggs should be cold.  Warmer yolks tend to break.
    • Eggs should be new.  As eggs age, the membrane weakens
    • Always separate into a small dish in case the yolk breaks.  Save this for scrambled eggs on another day.  Once separated, pour your yolks and whites into separate bowls.
Yolks
  • Mix your 2 egg yolks, sugar, salt, vanilla, and orange zest  (one TBL sugar for each egg) together and set aside.
Whites
  • Use the whites from two eggs @ room temperature with ABSOLUTELY no fat contamination.  ANY contamination will ruin the batch.
  • Add 2 tsp water
  • Whip to peaks with a metal (not plastic) whisk and a metal bowl – a copper bowl will help add ions to the whites and help with lift :: A hand mixer is OK to use, but be careful to not overbeat your egg whites
  • Add 1/2 TBL sugar and 1/8 tsp cream of tarter for each egg near the end
  • Beat until SOFT peaks form on both beaters and the in the bowl, but overmixing will cause them to collapse

Create a Roux

Rouxs always use equal parts butter and flour.

  1. Start your roux with 2 TBL butter and 2 TBL flour while you prepare the other ingredients
    • When your flour starts to brown, mix in the following two ingredients for a cheese souffle, but not for a dessert souffle.
      • 1 tsp dry mustard
      • 1/2 tsp garlic powder
  2. Add 2/3 C milk to the roux – Milk should be cold, and should be added in little bits.  With each addition, whisk until no clumps remain
  3. Remove pan from heat, and finally, mix your 3 oz shredded cheddar cheese in with the roux

Combine Sturdy Ingredients

  • You will be slowly mixing your yolk sauce and roux together
  • Temper roux into 2 egg yolks, then combine egg mixture SLOWLY back into the pan

Combined Delicate Ingredients

  • Mix 1/2 C of your beaten whites into the yolk sauce to lighten it.
  • Fold the rest together together (FOLD GENTLY.  Do not beat, whip or mix)

Prepare for the Oven

  • Pour combined mixture into ramekins – no more than 1/2 way full
  • Move into oven preheated to 375º
  • Cook 10-15 minutes
  • Turn off oven and open door and let rest for about 10 minutes

Chocolate Souffle

Spinach Souffle 1

Spinach Souffle 2

Lemon Souffle

Cheese Souffle

Cheddar Souffle

Savory Souffle

Caramel Souffle

Breakfast Souffle

Veggie Souffle

Spinach Stuffed Mushrooms

 

 

 

Holiday Beef Tenderloin

The tenderloin is from the back of the cow, just in front of the butt and behind the ribs.  There is not much movement there, so there is not a lot of muscle, so you end up with a very tender cut of meat.

Ingredients

  • 3-4 pound center cut Beef Tenderloin

Step by Step

  1. Put into mixing bowl :: 1 TBL each Grandpa's Thunder Powder or Arghhh Powder, brown sugar
  2. Mix with 1 tsp salt, pepper and corn starch, baking soda
  3. Keep any ground remnants for use the following day
  4. Tie your tenderloin with butchers twine every inch to help with even cooking and help with equal separation
  5. Pat roast dry and cover very well with your ground ingredients
  6. Let rest 1 hour at room temperature or uncovered in the fridge overnight.
  7. Bring up to room temperature the next day – on the counter for about 1 hour
  8. Chop one entire head of garlic, two carrots, two stalks celery and one large onion and saute in a pan.
  9. Toss in 1 TBL paprika and whatever remnants of your rub you might still have
  10. Add 1/2 C water to the bottom of the pan
  11. Dump the pan into the bottom of baking pan
  12. Fill the bed the rest of the way with baby potatoes.
  13. Bake at 425º for about 15 minutes
  14. Remove the baking dish, and put tenderloin on top of the chopped vegetables
  15. Brush lightly with EVOO
  16. Reduce heat to 300º and cook 50-60 minutes
  17. At 25 minutes rotate your pan in the oven – front to back
  18. It is better to cook to an internal temperature of 120 – 125º (for medium rare) rather than just watching the clock
  19. Remove from oven and tent with foil and let rest 15 minutes
  20. Cut medallions and plate before clipping off the string.
  21. Clip off strings and serve with veggies.

Persillade Sauce

  • 3/4 C chopped parsley
  • 2 minced scallions
  • 8 cornichons or gerkin pickles
  • 1 tsp apple cider vinegar
  • 2 TBL capers – chopped
  • 5 cloves minced garlic
  • 1 tsp sugar
  • 1/4 salt and pepper
  • 1/2 C EVOO

Serve with potatoes

Baked Beans – COLLECTION

Regular ol’ Baked Beans

2 CU prepared beans – See recipe for Dry Bean Processing
¾ lb fat salt pork or 2 strips bacon
½ tsp salt
3 TBL brown sugar
½ tsp mustard
1/2 onion – chopped small
1 TBL ketchup
1 clove garlic – minced

1 a Put pork on glass plate and cover with paper towel.
1 b Cook in microwave 30 seconds and change towels.
1 c Cook another 30 seconds.
1 d Repeat one more time if necessary – ususally not necessary
2. Put cooked pork in bottom of glass casserold dish (that has a cover available)
3. Strain beans, reserving liquid
4. Add beans into pot, burying pork
5. Mix in all other listed ingredients
6. Add Reserved Liquid (from beans) pouring over top to barely, but completely, cover – use spoon to work liquid through beans
7. Cover with glass lid and bake 2 hours at 300 degrees
8. Uncover and cook 1 more hour

Reserved liquid means the liquid in which the beans did their final soak in, and were subsequently cooked in.

Boston Baked Beans


… From scratch.

Boston Baked Beanss (1)

https://www.grandpacooks.com/recipes/boston-baked-beans/

Boston Baked Beans (2)

https://www.grandpacooks.com/recipes/boston-baked-beans-2/

Backyard Baked Beans

https://www.grandpacooks.com/recipes/backyard-baked-beans/

Kettle Cooked Baked Beans

image

 

Simple Baked Beans

2015-12-19 12.43.14

Bush’s Boston Baked Beans

2015-12-19 12.45.26

 

 

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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