Category: Grandpa’s Use Only

)) stock pot
— skillet
:: stock pot

)) Carrots and shallots . Minced
Heat over low heat
Add minced garlic near the end
— Sauté celery pieces
:: Put zucchini into a pot of chicken broth to start to soften
— Add chopped leaks into celery
)) add canned tomatoes pieces
Simmer all 30 minutes
Add basil
— add butter, basil, oregano, tarragon, salt, pepper, celery seed, scant flour
:: immersion blender to blend zucchs
Add — celery to :: zucchs
Siller to thicken
Add dill to garnish

)) add dolop of pesto

Saran wrap
Layer 1 . Swiss chard blanched then plunge into ice water
Layer 2 . Carrots, dicon, yellow bell, red bell, roasted tomato, basil, spucy aioli
. All in first 2 inches of roll
IMPORTANT . Start of roll must be tight
Cut into pieces and serve

Add onion
Add salt-and-pepper
Add steamed pressed and drained fresh spinach,
– or frozen spinach also pressed
Little bit of dry white wine to moisturize
Crushed tomatoes
Let simmer, stirring occasionally, until juices reduce

Make sheets of fresh pasta.
See grandpa’s recipe.
If you don’t have time to make fresh pasta, just buy some manicotti or cannelloni tubes

Put mixture into a piping bag and fill manicotti’s.

If you have made your own, lay them in the sheets and pipe across and then roll the sheets up into manicotti’s.

Spread 1 tablespoon of sauce in bottom of a personal pan.

Lay manicotti’s to create a layer in the bottom of somebody’s personal pan.

If you would rather cook family-style, put several tablespoons of sauce in the bottom of a baking pan.

Cover top with red sauce

Top with bechemel, or mozzarella, or Parmesan cheese across the top. Bake at 3:50 degrees for 10-15 minutes.

Use commercial pie crust or MAKE YOUR OWN

Brown chicken breasts skin side down 10 minutes in Dutch oven.

Remove chicken breasts, and drain liquid into container and set aside. And indeed pan, add 3 cup chicken broth, 1 bay leaf,

Remove skin from chicken breast, and place into broth.

Bring to a boil, then Lower heat and cook Until chicken registers 160°F – approx 20 min

Remove chicken to cool. After cooled, shred chicken.

Strain remaining broth.

Use oil removed from chicken Browning and create a roux using flour.

Add strain the broth SLOWLY back into roux

Add 4 tablespoons butter.

Mix half of the gravy in with the shredded chicken.

Pour into Pie crust, then add top crust. Make cute little edges, then poke holes in the top of the crust. Brush top of crust with one beaten egg. Bake at 4:50 420 minutes. Lower heat to 375 and cook for another 15 minutes.

Broth butter flour and eggs mixed in food processor util pebbly

Remove and knead by hand until it is play doughishness

ala Everyday Foods

Quick puff pastry

3 c ap flour
1 tsp salt
Yeast . 1 tbl
1 tbl sugar

Combine

24 tbl cold butter

Roll shake, repeat about 5 times

1 c sour cream
1/4 c orange juice
3 tbl crushed ice
1 egg yolk

Dump out and knead until it comes together

Roll out to about 12×20 inches
Roll up tightly
Press down till about four inches wide

Put in freezer 15 minutes

1/2 c sugar
1/2 c brown sugar
1 tbl Orange zest
2 tsp cinnamon
1 tsp vanilla

Roll our dough to another 12×20 rectangle
Spread evenly with sugar mixture . Leave border
Roll up into 20 inch roll . Water edge
Grease Muffin pan cups with Pam
Cut off ends
Cut in half, half and thirds . 12 pieces
Cover and refrigerate 4-24 hours
Let them rise in the morning
Put cake pan in bottom of over with 3 cups boiling water
Place buns on rack above them
Let them rise 30 minutes
Bake at 425 degrees for 5 minutes
Lower, bake 325 degrees for 40 minutes
Let sit in pan 5 minutes
Remove liners

Toast barley about 10 minutes
Add 3 cu broth to cook and absorb
Bring to boil, reduce heat and simmer 30 minutes
Let cool, then add to mixture that is coming up

Cut corn off an ear of corn (canned)
Quarter cherry tomatoes (canned pieces)
Roast and peel poblano (canned green chilies) and red bell peppers
Green onion and cilantro
Toss with EVOO and lime juice

Optional: add chicken, shrimp, etc.

Optional: Black or green olives, artichokes

Onions

Red onions . Low to med heat will release sugars

They start to carmelize, the a bit of balsamic vinegar

Ground chuch for hamburgers

No salt in marinades

Aoli . Mayo with pureed chiles

Xxxxxxxxxxx

Pork

Marinate pork in highly salted water for 5-8 hours

Cuitlacoche . Corn truffle

Episote ??

Corn tortilla – use a lot of oil, Kabacoff when you are done

Queso Oxaca

Brown pancetta in oil moderate heat
Garlic, chili, pepper
Deglaze with wine

Opt: add mushrooms or sausage

Starchy liquid 1 c
Temper in egg yolks

Cooked pasta in bowl
Add egg mixture
Parsley
Pecorino and parm cheese

Turn out

…….

Alt use hot broth

Recipe from Bratwurst house in Scottsdale Arizona

Homemade Bratwurst
Adapted from Charcuterie

1350 grams (3 lbs.) boneless pork shoulder butt, cut into 2 inch pieces
450 grams (1 lb.) boneless veal shoulder, cut into 2 inch pieces (or substitute 1 lb. ground veal)
450 grams (1 lb.) pork belly, skinless, cut into 2 inch pieces
40 grams (1 1/2 oz.) kosher salt
6 grams (2 tsp) ground white pepper
5 grams (1 1/2 tsp) ground ginger
5 grams (1 1/2 tsp) grated nutmeg
2 eggs, lightly beaten, very cold
1 cup heavy cream, very cold
10 feet hog casings

1. Combine all ingredients except eggs, cream, and casings in a large bowl. Toss to distribute the seasonings evenly. Cover and refrigerate overnight.
2. Place the hog casings in a bowl of water and refrigerate overnight.
3. Several hours before grinding, place the food grinder, mixer bowl, paddle attachment, and any other attachments in the freezer.
4. Remove the meat mixture from the refrigerator and place in a bowl of ice and salt. Grind the mixture through the small die into the mixer bowl set in a bowl of ice and salt.
5. Beat the mixture with the paddle attachment on low speed for 1 minute. Add the eggs and cream and increase speed to medium. Mix until the mixture is uniform. Refrigerate the bowl until ready to stuff.
6. Sauté a small portion of the sausage in a small bit of oil and taste for seasoning.
7. Remove the hog casings from the refrigerator and rinse both the inside and outside of the casings in running water.
8. Setup the sausage stuffer using the largest stuffing attachment. Place meat in the sausage stuffer and turn on to low speed until the meat is just at the end of the attachment. Slide the opening in the casing onto the stuffer and then push the remaining casing onto the stuffer until there is about an inch hanging off. Tie off the end of the casings. Slowly push the meat mixture into the sausage stuffer while holding the casing and letting the meat fill it (this is a two person job). The speed is determined by the speed of the meat being putting into the stuffer not the speed of the mixer. When there is no more casing, tie it off and repeat this step with the remaining casing.
9. Twist the sausage into 6 inch long segments and cut with shears.
10. Cook the sausage to an internal temperature of 150ºF.

Makes 5 lbs. of sausage.
Source(s):
http://twoyolks.org/2007/11/06/homemade-…
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4 c flour
2 eggs plus 2 yolks
Salt, spices, greens
Pulse to blend
Knead and rest
Roll, flour, roll
Flour well to store

1 TBL baking powder
1 tsp baking soda
1 tsp salt
3 cups ap flour . Packed and then sifted

8 tbl softened butter creamed with
1.5 c granulated sugar
then add 2 eggs
1 tsp vanilla
2 c buttermilk
Zest and juice from two lemons

Incorporate dry ingredients quickly into wet ingredients
DO NOT OVERMIX

Fold in 2 c blueberries at last minute

Put into baking pans using large ice cream scoop

Bake 375 degrees for 25 minutes

Makes about 20 muffins

This is a basic dessert or muffin crumb topping.

Half stick of butter on stovetop on low heat.
1.25 c ap flour
.5 c light brown sugar . Packed
.5 tsp salt
1 tsp cinnamon

Whisk dry then add butter

1 C Brown Rice
2.5 C water
40 minutes

Sauteed onion
Shitake mushrooms
Garlic
Salt and Pepper
Corn from the cob
Roasted Red peppers
Black beans

22 Year Vinagrette
1 tomato . Seeds and all
1 Garlic
1 T Red wine vinegar
2 T Evoo
1 chive
1 tsp toaster cumin . Ground
Thyme
Salt and pepper

Mix in fresh cilantro

Plate rice
Top with fresh spinach
Top with vinagrette
Top with sunflower seeds . Pref pumpkin seeds
Top with basil leaves

Similar to mozzarella

Cantaloupe, honeydew, melon, whatever
About 1/2 cup of orange juice
1/2 c yogurt
Cream cheese . 1 block
Small cube peeled Ginger
Single dash of Tobasco

Puree in blender

Stores about 24 hours

CLASSIC PESTO
Fill food processor with fresh basil leaves
– No stems, no flowers
1/2 cup Pine nuts or almonds
Four cloves fresh garlic
Salt and pepper

Turn on food processor and drizzle olive oil until the pesto starts to flow

Add 1/2 cup shredded Parmesan and 1/2 cup shredded pecorino cheese

GRANDMA’S PESTO
Basil leaves . No stems
. 4 oz . 100 gm . 1/4 lb or 2 cups packed
1/2 tsp salt
1/4 tsp white pepper
1 large clove garlic

One half seeded cucumber
One hand flat leaf parsley
2 pounds tomatoes – Skinned – Canned whole tomatoes are okay
2 cups seedless watermelon
One seeded hot pepper
one seeded sweet pepper
Lime juice
One half red onion
Salt and pepper to taste
1 tablespoon Chaloula
One hand cilantro