Category: Grandpa’s Use Only

Make crepes . See recipe
Basically 2 eggs, 1/2 c flour, 1/2 c whole milk, salt
Mix and set aside for bubbles to disappear

Filling: Ricotta, basil, roasted squash or pumpkin, thyme, parsley, eggs

Liquid Layer: Cream, butter, flour, grated parm

Springform pan, buttered
One layer of crepes over entire bottom
One layer filling
One layer liquid
One layer shredded parm
Keep stacking and layering
Top with parm mixture

Oven 35 minutes

Robert@RobertAndrews.NET

Strawberry Raspberry Jam
Put diced strawberries and raspberries in sauté pan sprinkle in 1/4 cup sugar
Squeeze in one lime
Cook down until it starts to become syrupy

Robert@RobertAndrews.NET

Pumpkin Flan for Four

Caramel sauce
Pour 1/2 cup sugar into sauté pan with 1 tablespoon butter . Start heating over low heat

Flan
Mix four egg yolks and four whole eggs
Add three-quarter cup sugar
Add 1 cup pumpkin or puréed squash
One half canned sweetened condensed milk
Add 1 tablespoon ground cinnamon
Add one half teaspoon nutmeg
Add one pinch salt
1 teaspoon vanilla extract

When caramel sauce is completely melted, pour into bottom of four small ramekins
Once Caramel sauce has cooled, poor Flan into ramekins
Put ramekins into pan (bain marie) containing three-quarter inches of water
Bake at 350° for 45 minutes to an hour
Jiggle at 45 minutes. If it seems firm take it out, otherwise let it continue cooking
If it starts to puff up take out immediately and place in shallow ice bath

Let cool at least four hours before serving

Turn out onto plate
Served with pumpkin seeds and whipped cream on the side

Edible Garden

4 boards, notched . Lincoln Logs

Top Soil Plus
Blood and bone for fruity vegetables
Bag Bed . Right on the concrete
. Notched boards works this way too
Don’t use soils with peat moss . Acidic
Check mur acid . Muriatic?!?!
Ceramic pots . Insulate
. Resin pots are better
Artichoke . Fertilize in fall
Pinch off seed tips
Ollas . Buried ceramic pot for timed irrigation
Pomegranates . Well drained soil . LOTS of water . Support or trellis
Blueberries like cactus soil . Lots of acid . Do not like calcium buildup which will rob of nutrients
Yarro . Medicinal . Aches
Lemon grass . Citronella . Trim back just before spring
Phosphates for tomatoes every 4-6 weeks
White flies . Hose off every other day . Nemo . Traps . Hummer feeders near white flies

Robert@RobertAndrews.NET

Simple Soft Cheese and Yogurt
Kaesha Neil – Science Professor
Food Preservation Classes

Whole milk . 185 degrees
Lactic acid bacteria is good
Raw milk
Pasteurized milk . Spoil . Throw it away
Spoiled milk good for plants
Best . Low temperature pasteurization . 145 degrees
Bad . HTST
Worst . UHT . Usually cream . Not for cheese
. Required for “shelf-safe” milk
Higher fat gives more cheese
Sheep . High in fat and protein
Goats milk doesn’t separate . Soft cheese only
Rennet . See slide . Lemon juifce
. Non chlorinated water
Tight colander or loose CLEAN cloth
Whey . Lots of health benefits
Try mixing THEN draining
Raw milk from aber dairy
Higley and Riggs . Fall = higher availability . $10/gal
. Better to have a goat or cow
Whipping cream, but not UHT . Try it
Aged cheeses . 60 days
Goat cheese at farmers market . Black market
Listen to tape . Milk sold as pet food
Buy pure citric acid powder . Fruit Fresh ?
Seville higher acid content
Half and half for cream cheese . Quark
Rennit . Tina . Whole Foods

Robert@RobertAndrews.NET

Kebabs

Cut beef and pork tenderloin into one inch cubes and place on plate to come up to room temperature

Into blender place the following:
Chop Vidalia onion into pieces
Four cloves garlic
one square inch ginger
One large handful cilantro
1/4 cup EVOO
One jalapeno chili
1/4 cup lemon juice
add water if necessary to purée above ingredients

Reserve about 2 tablespoons of purée, and use remainder to marinate tenderloin pieces for 20 to 30 minutes.

Cut red onion into eight pieces
Separate onion layers
Place tenderloin and onion alternately on skewers
Leaving marinate on tenderloin were possible
Optionally you can use pieces of pepper, thin slices of potato, mushrooms, etc.

Seer kebabs on stovetop over high heat – all sides
Place in oven at 350° for 15 minutes

Served with pita and chutney

Robert@RobertAndrews.NET

Biscuit bowl
Milk, cayenne, Bisquick, cheese, chives
upside down muffin pan

Robert@RobertAndrews.NET

Flattened Chicken

Chicken breast
Flatten
Egg dip and flour
Brown in 2 TBL evoo
Take out of pan
Destem 1/2 lb fresh shitake mushroons
Sautee with shallot and thyme
Deglaze pan with 1 c white wine and 1 c chicken stock
1 t tomato paste and 2 tsp fresh thyme
Cook to thicken
Put chicken back in and simmer 20 minutes

Robert@RobertAndrews.NET

Ravioli di melanzana in zuppetta di pomodoro
Eggplant in ‘ravioli’ in tomato soup

Ingredients:
•    Fine Sea Salt
•    1 ¼ pounds plum tomatoes
•    ½ cup plus 2 tablespoons extra virgin olive oil
•    Freshly ground black pepper
•    1 teaspoon finely chopped basil, plus 4 torn leaves, plus whole leaves for garnish
•    1 teaspoon finely chopped mint, plus 4 torn leaves, plus whole leaves for garnish
•    1 (1 ¼ pound) eggplant
•    1 ¼ cups fresh ricotta cheese (10 ounces)
•    1 tablespoon finely grated Grana Padano or Parmigiano Reggiano cheese
•    Finely grated zest of 1 lemon
•    ¼ teaspoon dried oregano
•    Unbleached all-purpose flour for dining

1.    Bring a saucepan of salted water to a boil. Drop tomatoes into water and boil 30 seconds. Drain, peel, quarter seed in a blender, combine tomatoes, 3 tablespoons oil and pinch pepper. Puree until smooth. Transfer soup to a bowl, stir in ¼ tablespoon salt, torn basil and torn mint. Set aside. (Soup can be made up to 3 days in advance. Keep covered in refrigerator. Let stand at room temp. for 30 to 45 minutes before serving).

2.    Peel 2-inch wide strips of skin from opposite sides of eggplant and discard. Using an adjustable-blade slicer or a chef’s knife, cut eggplant lengthwise into 20 (1/8 inch thick) slices. Season both sides of eggplant slices with salt.

3.    Heat a large nonstick skillet over medium heat. Cook eggplant slices in single layer in batches until light brown and pliable, 30 seconds per side, then transfer to the tray.

4.    In a bowl, combine ricotta, Grana Padano, Lemon Zest and generous pinch of salt and pepper. In a small skillet, combine 1 tablespoon oil and oregano; gently warm over low heat until fragrant, about 1 minute. Add to cheese mixture, stir and combine.

5.    Place 1 tablespoon cheese mixture on each eggplant slice, then roll up slices beginning with a short end, pressing gently to flatten slightly once rolled.

6.    Lightly dust dry tray with flour. Place eggplant ravioli on tray and lightly dust ravioli with flour

7.    In a 10 to 12 inch skillet, heat ¼ cup oil over medium-high heat until shimmering; fry ravioli in 2 batches, turning pieces once and adding remaining tablespoon of oil to skillet after first batch, until golden brown on both sides, about 8 minutes total. Drain on paper towels, then season with salt.

8.    Divide soup among shallow serving bowl. Top with ravioli. Garnish with pepper and herbs.

INGREDIENTS

• 1 softball-sized ball of pizza dough
• 1 handful of pancetta or 3 pieces of thick-sliced bacon, cut into small strips
• 4 eggs
• 1 TBL heavy cream
• 2 TBL butter
• 2 ounces Swiss cheese – cut into flat pieces
• 2 ounces fresh mozzarella – shredded
• Chives – minced – for garnish

STEP BY STEP

1. Set a pizza stone in the oven and preheat the oven to 500°.
2. Spread the bacon in a pie plate and bake for 15 minutes, stirring once, until nearly crisp.
3. Using a slotted spoon, transfer the bacon to paper towels to drain.
4. Meanwhile, in a bowl, whisk the eggs with the cream and a pinch of salt.
5. In a medium nonstick skillet, cook the eggs and 1 tablespoon of the butter over low heat, whisking frequently, until small curds form and the eggs are creamy, about 12 minutes.
6. Remove the eggs from the heat.
7. Stir in the remaining 1 tablespoon of butter and season with salt.
8. On a lightly floured work surface, stretch out the pizza dough to a 12-inch round and transfer to a lightly floured pizza peel.
9. Spread the crème fraîche evenly over the dough, leaving a 1-inch border all around.
10. Top with the crispy bacon, Brie and mozzarella.
    Slide the pizza onto the hot stone and bake for about 7 minutes, until lightly golden and bubbling.
11. Remove the pizza from the oven and spoon the scrambled eggs on top.
12. Slide the pizza back onto the stone and bake for 2 minutes longer, until the eggs are hot.
13. Garnish with chives, cut into wedges and serve.

These notes are (for now) just for me. You can use them, but don’t be mad that there is not more information here.

🙂

Grease side of baking dish
Coat with flour – discard excess

Bechemel
Heat butter in skillet
Add flour and stir until browned
Add COLD milk
Bring to boil
Add nutmeg
Temper in egg yolks
Spoon in grated Gruyere cheese
Mix until melted
Put in diced ham and seasonings
Beat egg whites to soft peaks
Mix gently and put into casserole pan
1 inch below top
Bake at 375 degrees for 40 minutes (or did he say 14 ?) Check it at 14, but I think he said 40
Turn off oven and open door and let rest for a few minutes, then take it out and plate

Inspired by Rachael Ray’s Recipe

One large steamed bowl of greens chopped fine
1/4 cup sour cream
1/4 cup ranch dressing
1/4 cup mayonnaise
1/2 cup Greek yogurt
Salt and pepper and Paprica to taste

Pork, salami, Gruyer cheese
Flour and fry
Served with sautéed zucchini, Bellpepper, and Onion
Add cilantro basil and oregano diced during the last few minutes of the cooking process

Garlic
Lemon
Red pepper
Fennel
Honey
Balsamic
Soy
Salt, pepper
Evoo

Marinate, then grill

Looks similar to katsu pork

Over heat in sauce pan
1/2 c Sugar
1/2 c Sake
1/2 c Soy
1/4 mirin or rice wine vinegar
1 C water

reduce 30 minutes

Sliced onion
Pieces of chicken

Stew 10 minutes
Crack beaten egg and drizzle in . Not overly beaten
Cover and cook 8 miutes or so
Add chives and mushrooms

Top with ginger and nori (seaweed) julienne strips

Melt together Butter and shaved garlic and cook only three minutes
Meanwhile Mix Parm reg cheese, Finely Chopped thyme, basil, rosemary, parsley
Dump butter over top of spice mixture
Toss mixture with Panko bread crumbs and set aside

Boneless skinless chicken breasts

Evoo on chicken
Salt and pepper chicken
Squirt with dijon and slather
Dredge in bread crumbs . Top only

Cook at 400° – about 10-20 minutes

Rachel Ray

Dressing

1/3 cup white wine vinegar
1/4 cup honey
One half cup water
1/2 tsp Celery seed
2 tsp Mustard seed
1/2 tsp Salt

Cook down and reduce until it is Thick. About 1/2 cup
This will take about 30 minutes

Use melon Baller to eviscerate Casaba or honeydew melon
2 cups have green grapes
1 cup diced English cucumber. Seeded if you can’t find English
1 cup diced celery

Stir 2 tablespoons chopped chives into dressing, and then toss gently with melon mixture.

Serve over top of a bowl of layered dark greens

Sprinkled with chopped celery leaves and basil leaves
Chill and serve within the hour.

Grandpa Cook’s

There is a draft for breadsticks, or six hot dog buns. I Pindus to the end

First of all modified so that it doesn’t have the first Fridays. There will be just a single rice.

Let rise in place until doubled in size.

Bacon hot oven 400° for 10 to 15 minutes or until golden brown.Cool on wire rack. Makes 32 breadsticks or six hot dog buns.

………..

Green bean casserole

Sautéed button mushrooms in butter

Add onions garlic time

Add more butter and flour

After flower has browned, deglaze with white wine

Three-quarter cup chicken stock and one cup whole milk

Simmer until thickened

Add shredded chicken meat

Add 2 cups green beans steamed

Stir chicken and beans into broth

Add 1 pound Menchanko cheese

It’s too thick add more chicken stock

Transfer to casserole dish and bake 375° or until browned just-in-time

Top with onions parentheses see recipe for crispy onions I guess that’s all
……..
Crispy onions for top green bean casserole

Slice small white onion into sturdy strips

So can buttermilk one hour

Toss in flour salt pepper and pack Rica mixture

Cook at 365° in hot oil, or bake at 400° for 15 minutes or until brown
…..
Country fried steak pie yard

Take steak cut into 1/2 to 1 inch slice against the grain pound flat. Toss pie art in flour, an egg wash then cornflakes

Take 400° for 15 minutes

Meanwhile create gravy using beef broth, butter flour, cornstarch slurry, 1% milk, salt and pepper
This recipe is from Poland and Bobby Dean
…..
Mailed to RobtCyn

Sauce . No cooking required… Just mix!
1 can Tomato Sauce
3 T Tomato Paste
2 T fresh chopped basil
1 T sugar
2 tsp dried oregano

Cheese
Traditionally uses Provel Cheese
Here is a fair substitute
2 C shredded white American cheese
1/2 C Monterey Jack
ONLY 3 drops Wright’s Hickory Seasoning lliquid smoke .
Mix in with 1/2 tsp sugar, then toss with cheese

Crust
2 C AP flour
2 T corn starch
2 tsp Corn syrup
1 tsp baking powder
1 tsp salt
2 T evoo
1/2 C water + 2 T

Heat baking stone in 475° oven

Spread dough onto parchment paper . THIN

Spread sauce and cheese

Bake about 10-12 minutes