Category: Appetizers and Sides

Mom’s Green Bean Casserole

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1 can seasoned green beans (Cut or whole. Cut is easier to eat)
1 can cream of mushroom soup
1 can French fried onion rings
1 small jar mushrooms (if you want)
2 strips bacon – crisp and pieced
1/2 onion Рsliced and saut̩ed

Instructions
1. Put drained beans in a casserole dish then mix in everything except the onion rings.
2. Add salt and pepper if desired. I don’t since the beans and soup are salted.
3. Mix, spread evenly and bake at 350° about 10 minutes.
4. Sprinkle with dried onion ring topping and bake another 10 minutes.

Harvard Beets

INGREDIENTS – For a full can, just double ingredients

  • 1-2 CU beets (cooked, cubed or sliced) or 1/2 of a16 oz can
  • 1/4 C of the beet water (usually salt, sugar and vinegar)
  • 1/4 CU sugar
  • 1/4 CU red wine or white vinegar
  • 1 TBL cornstarch
  • 1-2 tsp butter
  • salt to taste

STEP BY STEP

  1. Drain 1/4 C beet liquid into a medium saucepan
    Set the beets aside in a bowl until the end
  2. Add all other ingredients to the saucepan
  3. Bring to a boil over medium-high heat
  4. Reduce heat and simmer 2 min or until thickened
  5. Add beets to saucepan and gently fold in until heated

 

Krab Salad

INGREDIENTS

  • 1/2 LB Krab or lobster
  • 1/2 C Miracle Whip
  • 1/2 pkg cream cheese
  • 1 C Baby spinach – stems removed
  • 2 TBL Dried cranberries
  • 2 TBL Blueberries
  • 2 TBL Walnuts
  • 4 leaves Romaine lettuce (alt – Radiccio)
  • 1/4 Sweet red onion – very thinly sliced
  • Juice and zest from one lemon ( for garnish )

STEP BY STEP

  1. Shred Krab into large pieces – set aside
  2. Mix Miracle Whip and cream cheese
  3. Chiffonade spinach leaves
  4. Roughly chop cranberries, blueberries and walnuts
  5. Mix all of the above together without over-mixing or breaking the Krab apart
  6. Place Romaine lettuce leaves in a bowl creating a lettuce border
  7. Put mixture onto the lettuce leaves
  8. Top with onion slices
  9. Top with lemon juice and zest
  10. Serve with nice rustic crackers

 

 

Cilantro Rice

FROM SCRATCH

General ratio is 2 parts water to 1 part rice

Ingredients

  • EVOO
  • A bunch of Cilantro stems
  • 1 diced onion
  • 1 C white or brown rice
  • 2 C chicken stock

Step by Step

  1. Saute onion in EVOO
  2. Add rice to the onions and stir 60 seconds
  3. Add diced cilantro stems
  4. Immediately add chicken stock
  5. Bring to a boil
  6. Reduce heat to a low simmer
  7. Stir one last time, cover and leave unattended for 20 minutes
  8. Toss rice with 1 TBL softened butter and serve

USING PRECOOKED RICE

Ingredients

  • 1 CU left-over white or brown rice
  • 3 limes per cup of brown rice
  • 1/2 bunch cilantro per cup of brown rice
  • salt to taste

Step by Step

  1. Prepare brown (or white) rice per whatever directions you desire; or use left-over rice
  2. Chop cilantro leaves
  3. Squeeze juice from limes and mix into cilantro
  4. Mix salt, cilantro and lime into rice
  5. Let set at least 1/2 hour before serving

Applesauce

–
Grandma’s Applesauce

By Cynthia Cielle

This is a really healthy and rustic applesauce.

  • 4 apples – cut into about 16 pieces each
  • Cover with water
  • Bring up to a simmer and let cook 15-30 minutes until soft
  • Squish using a potato masher
  • Top with Grandpa’s CinnaSugar®

–
Basic Applesauce

A far cry from that overly sweetened, grainy mush that dominates supermarket shelves, this applesauce is tart with a hint of sweetness. Try it on latkes, with some braised pork, or on its own.

Ingredients

  • 1 C apple cider or apple juice
  • 1 C water
  • 1 whole cinnamon stick
  • 1/4 cup granulated sugar or brown sugar
  • 1/4 tsp fine salt
  • 3 pounds crisp apples (about 6 large), such as Fuji, Winesap, Gala, or Granny Smith
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 tsp vanilla at the very end

Step by Step

  1. Add the apple cider, juice, water, and the cinnamon stick. Bring to a gentle boil over medium heat in a large, heavy-bottomed saucepan.
  2. Peel, core, and coarsely chop the apples into 1/2-inch pieces. Add the apple to the hot liquid
  3. Lower the heat to medium low and gently boil for 20 to 30 minutes, stirring occasionally with a wooden spoon and checking to make sure the apples are not scorching.
  4. When the apples are extremely tender and can be broken down to a chunky sauce with vigorous stirring, remove from the heat.
  5. Remove the cinnamon stick and discard. Let mixture cool for a few minutes, then add the vanilla, sugar, a large pinch of salt, and the lemon juice.
  6. Let the apples cool to room temperature.
  7. For smooth applesauce, using a food mill fitted with a medium disk, pass the apple mixture through the mill to form a smooth purée.  Alternately, blend in a food processor to desired consistency.
  8. For chunky sauce, beat the apples with a potato masher or wooden spoon until the desired consistency is reached.

Grandpa’s note:  If you are canning the applesauce, skip step 6 and proceed VERY CAREFULLY.  A Food Processor will work, but steam is explosive: make sure the body of the processor is well vented.  Can in hot water bath about 15 minutes using standard canning guidelines.

–
Jim Morgan’s Applesauce

2015-10-19 15.47.50
Yes, this recipe is originally from Alton Brown, but this Facebook post of Alton’s recipe was made with Jim’s very own apples. Pretty good recipe too.

–
Calvados Applesauce

1 lb Gala apples
1/2 cup water
1/2 cup sugar
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon cinnamon
2 tablespoons Calvados

Instructions
1. Peel and core apples, then cut into 1-inch pieces.
2. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
3. Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes.
4. Add Calvados and simmer, stirring occasionally, 1 minute.
5. Mash apples with a potato masher or a fork to a coarse sauce, then cool.

Cook’s note: Applesauce can be made 3 days ahead and chilled, covered.

Makes about 1 1/4 cups
* Active time:10 min
* Start to finish:1 hr (includes cooling)

Scalloped Potatoes (for 4)

Two types of Potatoes
Starchy: Russetts – Good for baking, roasting
Waxy: Yukon Gold, New Potatoes and Fingerlings – Low in starch, creamy texture and hold their shape well

WARNING:  You will be boiling your potatoes in buttermilk, NOT water.

INGREDIENTS

  • 1 lb Yukon Gold Potatoes – sliced thin on a mandolin (about 1/8 inch)
    If cooking later…
    Put in large mixing bowl with salted water
    – Refrigerate
    – Drain well and put into buttermilk when ready to cook
    If cooking now…
    Put potato slices into 1 C buttermilk – bring to a boil, and simmer for about 8-10 minutes
    – Put into strainer to drain and cool – reserve milk
  • 1/2 C heavy cream
  • 2 TBL butter (pieces)
  • 1/2 C grated Gruyere cheese
  • 1 TBL thyme
  • 2 cloves of garlic (minced, grated or smashed)
  • onion to taste (minced or grated)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 1/4 tsp (or less) nutmeg
  • 4 tsp flour
  • 1 TBL snipped Parsley (to garnish) or Cilantro or Chives

STEP BY STEP

  1. Prepare potatoes as indicated above
  2. To remaining hot milk, add heavy cream, butter, and half the Gruyere – mix to combine
  3. Bring mixture back to a simmer, stirring until sauce is smooth and thick
  4. Remove from heat
  5. Stir remaining ingredients (except potatoes and Gruyere) into the reserved buttermilk
  6. Coat bottom of baking casserole dish with butter
  7. Add a thin coating of sauce
  8. Add sliced potatoes and layer with other ingredients:
    – Layer potatoes, sauce, potatoes, sauce, etc
    – Finish with sauce on top
    – Pour remainder of sauce gently over the potatoes
  9. Cover (with lid or foil) and bake at 350° for 35-40 minutes
  10. Uncover and top w/ more cheese then cook uncovered 20 min
    If it starts to burn, take it out
  11. Let cool at least 10 minutes before plating
  • 8:30 – Boil potatoes – set aside to cool
  • 10:30 – Boil buttermilk, add Steps 2 and 3
  • Continue Steps 5, 6, 7, 8
  • Cover pan with foil
  • 10:50 – Bake 350º for 35-40 minutes
  • Uncover and Top with cheese
  • 11:30 Cook 15-20 minutes
  • Cool 10 minutes before serving
  • 12:00 serve

 

Kwik Kraut

This recipe came from Judy Green-Davis. She’s made it for years. I tried it. I can see why!

Sauerkraut – Quick Kraut

Ingredients

1 head cabbage
1 CU apple cider vinegar
3 TBL sugar
1 tsp salt

Instructions

1. Shave cabbage thin. Discard hard core.
2. Combine vinegar, sugar and salt.
3. Add cabbage and marinate for 2 hours (stirring occasionally)
4. Add 3 CU water, and bring to boil
5. Simmer 15 minutes
6. Strain and serve hot
Here is another take on my recipe from a magazine:

CLICK TO ENLARGE AND CLARIFY THE IMAGE

Tortilla Española

AKA Spanish Tortilla

In Spain, the tortillas are not the thin things that we are used to in Phoenix, but rather thick potato quiches.
In Spain, tortillas are not the thin things that we use here in Phoenix, but rather thick potato quiches.

INGREDIENTS

  • 1/4 cup extra-virgin olive oil
  • 1-1/4 pounds waxy potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 8 extra-large eggs
  • Kosher salt and freshly ground black pepper
  • Optional:  Cheese mix: See notes at bottom of this page.

STEP BY STEP

  1. Heat half of your oil in a large skillet till hot, but not smoking.
  2. Add the onion and stir occasionally.  Onion should sweat and soften, but not caramelize.
  3. Gently toss the potatoes in with the onion, seasoning with salt and pepper along the way.
  4. Reduce the heat to medium, and cover.
  5. Simmer – stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a parking knife, 15 to 20 minutes.
  6. Meanwhile, beat the eggs with salt and pepper to taste in a large bowl.
  7. Heat the oil in a large cast-iron or nonstick skillet over medium-high until very hot but not smoking.
  8. Gently temper the potatoes and onion into the eggs
  9. Pour the entire thing into the skillet, spreading the potatoes evenly in the pan.
  10. Cook for about 1 minute, just to set the bottom of the egg mixture.
  11. Reduce the heat to medium-low and cook for 20 minutes, or until almost set through.
  12. Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set.
  13. Flip out onto a clean plate and allow to rest for 5 minutes.
  14. Serve warm or at room temperature.

NOTE

  • After reducing the heat to medium-low in Step 11, start checking for doneness after about 15 minutes. It may not take the 20 minutes mentioned depending on the pan you use. You don’t want to overcook the eggs or they’ll toughen and become dry.
  • You could, of course, Americanize this just a bit with cheese.  Option 1 is to use a Monterey Jack and cheddar mix.  Option 2 is to grate a nutty Gruyere, Manchego or Parmigiano-Reggiano and toss into the egg and potato mixture. It isn’t traditional but it adds another layer of flavor.
  • Use organic eggs if possible. There is a difference, especially in dishes like this one where eggs are the focal point.
  • Tortilla Española is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamon. Basically anytime, anywhere. We had a great one at Valdubon and I think it’s because they weren’t afraid to use a lot of olive oil. No fear!

Reprinted from Spain: A Culinary Road Trip by Mario Batali with Gwyneth Paltrow, published by Ecco, an Imprint of HarperCollins Publishers, 2008 with adaptations by Robert (Grandpa) Andrews

 

Potato Salad – COLLECTION INDEX

Simple potato salad

  • Eight Yukon gold potatoes cut into about 3/4 inch pieces
  • 1/4 CU apple cider vinegar
    • Cut and cook your potatoes
    • Toss them in the vinegar
    • Refrigerate overnight
  • 1 CU Miracle Whip Salad Dressing
  • 1/4 CU Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp celery salt
  • 1 TBL tarragon
    • Mix well, then add chopped ingredients
  • One bunch chives
  • 1/4 C chopped parsley
  • 2 TBL sweet pickle relish
  • 2 TBL (or 1 stalk) diced celery
    • Mix well then fold in potatoes
  • Optional: Fold in 2 hard boiled eggs (chopped)
  1. Put your vinegar in the freezer while you cook potatoes.
  2. Boil potatoes until softened, but not mushy
  3. Put potatoes into the cold vinegar
  4. Refrigerate overnight
  5. Mix everything except potatoes
  6. Toss potatoes in gently at the last minute
    • Add eggs at this point too, if you desire
  7. Mix until uniformly coated
  8. Refrigerate and serve cold.

All-American Potato Salad

INGREDIENTS
4 1/2 pounds small red-skinned potatoes

1/3 cup canola oil
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 1/4 cups mayonnaise
1/4 cup dill pickle juice
3 tablespoons coarse-grained Dijon mustard
6 large hard-boiled eggs, chopped
1 1/2 cups finely chopped green onions
1 cup finely chopped celery
3/4 cup chopped fresh parsley
1/2 cup chopped dill pickle
1/2 cup sliced pimiento-stuffed green olives

DIRECTIONS

  • Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Put into ice water briefly, then set aside.
  • Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend.
  • Add potatoes and gently toss until most of dressing is absorbed.
  • Stir mayonnaise, pickle juice and mustard in another large bowl to blend.
  • Add all remaining ingredients and reserved potato mixture; toss to coat.
  • Season to taste with salt and pepper.
  • Cover and refrigerate.

DO-AHEAD TIP:

  • Salad can be prepared 1 day ahead. Keep refrigerated.
  • Recipe created exclusively for Cooking.com by Bruce Aidells.

Nutrition Information
8 servings – Facts Per Serving:
Calories: 619 Fat. Total: 42g Carbohydrates, Total: 52g
Cholesterol: 179mg Sodium: 984mg Protein: 11g
Fiber: 6g % Cal. from Fat: 61% Fat, Saturated: 0g

©1998- 2012 Cooking.com

Here is another Potato Salad recipe

from Recipe du Jour

The Best Potato Salad Bill Ever Ate

1/4 C vinegar
1/4 C sugar
1/4 C water
1/4 tsp salt
1 tsp mustard
dash pepper
2 eggs, beaten
1 C salad dressing (Miracle Whip)

Combine first six ingredients, through pepper, in a saucepan. Bring to a boil. Reduce heat. Gradually beat in eggs. Cook ’til slightly thickened and no longer bubbly, about 5 minutes. Take off heat; beat in salad dressing. Cool

Pour this dressing over diced cooked potatoes, diced celery, chopped onions, a couple of hard cooked eggs, and chopped dill pickle.

Martha Stewart Potato Salad

* 5 pounds medium red-skinned potatoes
* 1 medium white onion, finely grated
* 2/3 cup cold water
* 1/2 cup distilled white vinegar
* 1 teaspoon sugar
* 1/2 teaspoon coarse salt
* 1 cup Hellmanns Mayonnaise
* Chopped parsley, for garnish (optional)
* Hard-boiled eggs, sliced , for garnish (optional)

1. Place potatoes in a large pot, and cover with water; bring to a boil. Reduce to a simmer, and cook until soft when pierced with the tip of a knife, about 30 minutes. Drain, and allow to cool slightly. Peel potatoes, and slice into 1/4- inch-thick slices.

2. Combine potatoes, onion, water, vinegar, sugar, and salt in a large bowl. Toss gently between two large bowls, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise; mix gently between two large bowl until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired.

Authentic German Potato Salad

Ingredients

  • 1 1/2 C diced peeled potatoes
  • 2 slices bacon
  • 1/2 small onion, diced
  • 1/4 green bell pepper
  • 2 TBL white vinegar
  • 1 TBL water
  • 1 1/2 TBL white sugar
  • 1/2 tsp salt
  • scant ground black pepper
  • 1 tsp chopped fresh parsley

Directions

  1. Steam potatoes, covered, 10 minutes or until tender.
  2. Set aside to cool.
  3. Cook bacon in a large nonstick skillet over medium heat until crisp.
  4. Remove from the pan and set aside, reserving 2 teaspoons drippings.
  5. Add onion to the bacon grease, and cook over medium heat until browned.
  6. Add the potatoes, onion, and bell pepper – toss gently to coat.
  7. Add the vinegar, water, sugar, salt and pepper to the pan.
  8. Bring to a boil, then add the potatoes and parsley.
  9. Crumble in half of the bacon.
  10. Heat through, then transfer to a serving dish.
  11. Add the bacon and parsley; toss gently.
  12. Crumble the remaining bacon over the top, and serve warm.

Notes

If you’d like, you can cook the potatoes a day ahead then keep them chilled until you’re ready to prepare the recipe.

The potatoes in German Potato Salad are usually sliced, rather than cubed, but you’re the boss…make whatever shape your gang prefers.

Three Potato Salad

Three Potato Salad

Amish Potato Salad

3 pounds Yukon Gold potatoes peeled
Cut potatoes into approx three-quarter inch cubes
Salted water to cover by about an inch.
Bring water and salt to a boil
Add pieces of potato
Cook about 10 minutes

Dressing
1/3 cup cider vinegar
1/4 cup sugar
Heat in microwave for 20 to 30 seconds just to make the sugar dissolve more easily
2 tablespoons Plochmann’s or French’s yellow mustard
Add half teaspoon each of salt and celery seed
Add the yolk from a hard-boiled egg, set white aside for later use

Drain potatoes in a colander, and let them set for a few minutes to completely drain
Drizzle 2 tbl dressing over top of hot potatoes and mix very gently
Put into refrigerator for at least 30 minutes

Mix remainder of dressing with 3/4 c sour cream
Break several hard-boiled eggs and the set aside egg white into the dressing mixture
Add one ribs of celery diced very very small
Mix everything together until well coated
Refrigerate 30 minutes and serve cold

Tzatziki

Tatziki
Serve with Pita Bread

INGREDIENTS

  • 1 C Yogurt
  • 1 Cucumber ( deseeded and cut into small cubes or thin julienne strips ) or grated
  • 1 clove Garlic ( minced )
  • 2 tsp Mint ( chopped )
  • zest and juice from one lemon
  • salt & pepper
  • 1 tsp dill

STEP BY STEP

  1. Remove center of cucumber grate fairly small – or to taste
  2. Add whole milk yogurt or Greek yogurt
  3. Add minced garlic
  4. Add lemon and mint
  5. Salt and pepper to taste.
  6. Mix and refrigerate.

Middle-Eastern Dolma

You may have had them at a Greekfest or other ethnic event, but you have probably never tried to make them.  Here is a recipe that is pretty easy to get right.  In Istanbul, their local bus is called a Dolmush. That is because it is packed to bursting.  We actually saw this in real life.  Here is a  popular side dish.    You can <a href=”http://www.amazon.com/Orlando-California-Grapes-Leaves-Ounce/dp/B001KW8JF0/ref=sr_1_1_a_it”>BUY GRAPE LEAVES</a> from Amazon or your local grocery.

Fresh leaves are always better, but in the early summer, when you don’t have dark leafy greens to roll your dolma, you can use the commercial grape leaves at the link, or you can stuff zucchini, eggplant or tomato or peppers.

INGREDIENTS

  • 2 cups par-cooked rice
  • 1 lb raw beef
  • 1 Onion
  • 2 Tomatoes
  • Curry to taste
  • Chile pepper spice
  • Garlic to taste
  • Lemon & lime juice to taste

STEP BY STEP

  1. Mix all ingredients together in large bowl.
  2. Put mixture on leaves, and roll up tightly.
    It doesn’t have to be TOO tightly, cause the rice will continue to expand – filling the wrap.
  3. Put stuffed leaves in a pot and cover with half-water and half-broth.
  4. Put plates or weights on top to weigh down leaves so they don’t float.
  5. Put cover on pot.
  6. Bring to boil, reduce heat, and simmer on medium-low heat for 30-45 minutes.
  7. Watch for leaves to swell up as a sign that your dolma is fully cooked.
    If you leave them too long, they may split.
  8. Let sit for 15 minutes, and serve warm with lemon sauce

LEMON SAUCE – Avgolemono – BRIEF

  1. While your Dolma finish cooking separate two eggs
  2. Without going into details, set up a double boiler and start heating up the zest and juice from two lemons
  3. Before the mixture gets too warm, add 2 TBL cold butter to the mixture
  4. Add the yolks, but set aside (refrigerate) the whites for other uses
  5. Whisk your yolks into the juice along with 2 TBL warm (not hot) water
  6. Add a pinch of salt and a pinch of ground chili pepper or cayenne pepper
  7. Drizzle over top of your Dolmas when you serve them

NOTE: It is not “proper” but I like a little side dish of the lemon sauce for dipping.

Yorkshire Pudding

In America, these are called simply POPOVERS.

INGREDIENTS – By Measure

  • 2 CU (120 g) of plain flour
  • 2 C (200 ± g) lowfat or whole milk – do not use skim
  • 4 egg yolks (200 ± g)
  • About 1/2 tsp salt, 1/2 tsp pepper
  • 3 TBL beef or chicken roast drippings
    (or 1 chopped piece of bacon in the bottom of the pan)
  • Optional:  1-2 TBL chopped thyme, tarragon or chives

STEP BY STEP

  1. Use a sieve to sift the flour and salt into a bowl.
  2. Create a “well” or a hole in the middle of the flour.
  3. Break the eggs and place them in the hole.
  4. Mix the eggs and flour thoroughly, but do not overmix
  5. Add the milk. Try to make a smooth mixture with everything
  6. Let mixture rest for 60 minutes in the fridge
  7. About 25 minutes before serving, place skillet in a COLD oven
  8. Preheat oven and large cast iron skillet to 450 degrees F or 220 C.
    If using chopped bacon, keep an eye on it so it does not burn, but does completely render
  9. If not using bacon, cover the bottom of a HOT cast iron skillet with 3-4 TBL roast drippings.  Add butter if necessary.
  10. Wait until the oven comes up to heat. CAUTION: Oil will be very hot.
  11. Add the batter to the pan, filling to 3/4 from top.
    It should sizzle as you pour it.
  12. Close door and turn heat down to 425.
  13. Bake for about 25 to 40 minutes minutes – until raised and browned
  14. Let the pudding rise and get golden brown in color, but not black
  15. Remove from oven and serve immediately.
  16. If the pudding sits for a while or if you wait, the pudding may get soggy, and fall in the middle

VARIATIONS

  • see also POPOVERS and “Dutch Baby”
  • Yorkshire pudding is a tradition staple food in British Sunday dinners. It’s mainly served as a side dish, usually served with beef roast or chicken.

Lettuce Tie-up and Lettuce Wraps

Lettuce Tie-up
Three twelve inch pieces of butcher’s string per person
Three outside leaves per person of Romain or Bibb lettuce
Julienned cuts (or peels) of any five of the following:
– Cucumber
– Cucumber peel
– Bell pepper
– Parsley (chopped)
– Cilantro (chopped)
– Pickle
– Chive
– Cheese
– Salt / pepper (sprinkle to taste)
– Deli, regular or Chinese mustard
– Ground red pepper

OR MAKE UP YOUR OWN TOPPINGS

  1. Spread mustard on top part of leaf
  2. Add selected five ingredients
  3. Roll as tightly as possible, make sure not to burst the leave
  4. Tie lightly near the middle with one length of butcher’s string
  5. Trim excess string
  6. Cut off the white end and discard
  7. Serve aside any meat dish

 

Corn Meal Mush (Polenta)

PREPARATION

  • 1/2 CU Arrowhead Mills Stone Ground Yellow Corn Meal
  • 1/2 CU Apple Juice ( Cranberry tastes good too )
  • Soak for 1-12 hours ( overnight works best for me )

INGREDIENTS

  • 2 CU boiling hot water
  • Two eggs
  • 1/2 tsp salt
  • 1 tsp onion – minced
  • Zest and juice from one lemon
  • 1/4 C cream
  • 4 TBL butter

STEP BY STEP

  1. Whisk or strain dry corn meal before anything to assure there are no dry clumps
  2. Soak your corn meal overnight – see above
  3. The next morning, remove anything that has floated to the top.
  4. Bring water to a boil
  5. As water is heating, mix corn meal and apple juice in with the egg, salt, onion and lemon
  6. Add corn meal mush to boiling water a spoonful at a time, whisking constantly
  7. NEVER bring back to a full boil
  8. Stir frequently for five minutes
  9. Whisk in 4 TBL softened butter ( and optionally Parmesan cheese )
  10. Cover and cook over reduced heat 30 minutes
  11. Stir every 3-5 minutes – cook until thickened
  12. Stir in cream and several tabs of butter.
  13. Serve with milk and/or sugar
  14. Top (or side) with a poached egg

NOTES and VARIATIONS

  • Optional and best: grind your own corn meal from corn
  • Try with 2 TBL pecarino cheese ( or other goat cheese )
  • The Many Faces of Polenta
    • Called polenta in Spain and Italy
    • Called Grits in the Southern United States
    • Czech Republic name: Kukuřičná Mouka
    • Hominy Grits are more common in the South U.S. They have a larger and more coarse texture than cornmeal

Baked Squash

INGREDIENTS

  • 1 squash – acorn, butternut or pumpkin
  • 1/2 CU grated Parmesan cheese
  • 2 TBL EVOO

STEP BY STEP

  1. Cut squash into 3/4 inch cubes
  2. Toss with EVOO
  3. Sprinkle with salt
  4. Spread onto baking pan
  5. Bake at 350 degrees for about 30 minutes
  6. Flip pieces to other side and cook anothe 20 minutes
  7. OPTION:  If you want to, you can remove the skin and puree, then continue with this recipe
  8. Place pieces or puree in greased baking bowl and top with cheese
  9. Bake 8-10 minutes at 350 degrees

Baked Buffalo Chicken Wings

INGREDIENTS

  • 1 TBL garlic powder
  • 1 3/4 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 1/2 teaspoons cayenne
  • 4 pounds chicken wings
  • 3 tablespoons cooking oil
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 pound blue cheese, crumbled (about 1 cup)
  • 2 scallions including green tops, chopped
  • 5 teaspoons vinegar
  • 1/4 cup ketchup
  • 1 tablespoon Tabasco sauce
  • 8 ribs celery, cut into sticks

STEP BY STEP

  1. Heat the oven to 425 degrees F.
  2. Mix together in a paper bag the garlic powder, pepper, salt and cayenne pepper powder
  3. In a large bowl, toss the thawed wings with the cooking oil
  4. Put into the paper bag and shake until coated – save any excess powder in the bag
  5. Arrange the wings in a single layer on two large baking sheets.
  6. Bake until just done, about 35-45 minutes.
  7. Meanwhile create your dipping sauce: In a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, and ONLY ONE teaspoon of the vinegar
  8. To coat your cooked wings, in a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, the Tabasco sauce, and the remaining powder from the bag – ALTERNATE:  Simply use Frank’s Red Hot Cayenne Pepper Sauce
  9. Add the wings and toss to coat.
  10. Serve the wings with the celery sticks and blue-cheese dressing alongside.

MENU SUGGESTION

  • Pair these wings with more finger food. Corn on the cob would go nicely.
  • Roasted potato wedges are a good alternative and can be cooked alongside the wings.

 

Eggplant Babaganoush

INGREDIENTS

  • 1 eggplant
  • 2 cloves garlic (diced)
  • 5 TBL lemon
  • 4 TBL tahini
  • 1 sprig parsley
  • Salt

STEP BY STEP

  1. Wash outside of eggplant.
  2. Perforate skin of eggplant multiple times with fork.
  3. Cook over hot but indirect heat for 8-10 minutes, or until charred and reduced in size
  4. Turn, continue cooking – About 30 minutes total. (or roast in 400 degree oven for 30 minutes)
  5. Wrap in plastic wrap, leaving stem exposed
  6. Cut off stem and squeeze from belly button, removing all the flesh
  7. Put flesh into a colander and let drain for 1/2 hour
  8. Add diced garlic, salt, lemon, parsley and tahini
  9. Blend well. A food processor helps a lot
  10. If bitter add 1 TBL honey
  11. Serve with pita chips

Asparagus with Yolk Sauce

INGREDIENTS

  • Fresh asparagus
  • 1 egg for each 6 pieces of asparagus
  • 1 tsp lemon juice per egg
  • dash of cayenne powder per egg

STEP BY STEP

  1. Steam asparagus until finished OR
    – Put on baking sheet, drizzle with oil, and bake for 8 minutes at 350 degrees
  2. While asparagus cooks, separate egg yolks
  3. Bring water up to boiling then turn down heat to low
  4. Place large metal bowl over water on pot creating a double boiler
  5. Put lemon juice and cayenne into double boiler
  6. Add yolk to double boiler and whisk until it starts to thicken
  7. Plate asparagus
    Drizzle yolk mixture across asparagus

SPECIAL STEPS

  • When buying asparagus choose bunches of uniform sized spears.
  • I prefer pencil-slim ones because they don’t need peeling, and cook faster and more evenly than thick stalks.
  • Tips should be tightly closed and the entire stalk should look plump and fresh.
  • Trim away tough ends by bending one stalk to find the natural break point. Then line it up with the rest and cut.
  • One last tip: for the best appearance, don’t put the yolk sauce over top until just before serving.

Asian Noodle Salad

INGREDIENTS for the SALAD

  • 3 cups Napa cabbage (sliced thinly)
  • 1 small red pepper (chopped)
  • 1 bunch scallions (chopped)
  • 1 small orange pepper (chopped)
  • 1 bunch fresh cilantro (chopped)
    TO FINISH
  • 2 tablespoons of toasted sesame seeds
  • 1 lime
  • 1 lb Udon noodles

SPECIAL ASIAN SAUCE

  • 1/2 cup water or chicken stock
  • 1/2 cup peanut butter – smooth or chunkey
  • 1/4 cup red wine vinegar
  • 2 tablespoons dark soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon hot sesame oil
  • 1/4 cup minced fresh ginger
  • 1 large garlic clove, minced

Put all of the sauce ingredients in a food processor and blend until smooth.

STEP BY STEP

  1. Combine sauce ingredients and put in microwave safe glass container
  2. Combine all salad ingredients except the lime and Udon Noodles
  3. Cook Udon Noodles according to instructions
  4. Set aside 1 tsp sesame seeds
  5. Toss prepared salad ingredients with the juice from one lime
  6. Toss everything with The Sauce
  7. Sprinkle with sesame seeds

 

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