Category: Grandpa’s Use Only

Adapted from NewScanCook.com

Start with a three inch Porterhouse

Chop and mix together herbs to taste: oregano, thyme, mint, lemon balm, bay leaves, onions, garlic, canola oil

Put above in plastic bag and coat meat
Let set about 20 minutes
Coat meat with salt and pepper
Sear well on very hot grill about 8-10 minutes per side
Temp about 130° in the meat furthest from the bone

Meanwhile, dump bag of marinade into a hot non-stick skillet and bring up to heat – Put in sliced mushrooms to cook
Sprinkle salt as the mushrooms near completion

| Uncategorised | Jamie Oliver Recipes

http://www.jamieoliver.com/recipes/recipe/easy-homemade-curry-pastes

Robert@RobertAndrews.NET

Pastata
From Lydia’s Italy

Night before: start white beans soaking

Garlic, Rosemary, Chopped raw bacon
Emulsify
Render in hot oil in a cooking kettle
Carrots, onions . Blend
Add to cooking kettle
Salt, pepper
Move aside and put tomato paste on the hot spot
Toast tomato paste, then mix in
Bay leaves
Lots of boiling water . Make as soupy or thick as you prefer
Whole potatoes
Strained white beans
Simmer 1-2 hours . Use beans as your test point
Roughly mash the potatoes
Add salt
Add small elbow macaroni or ditalini pasta
Serve in 8-10 minutes
Top with grated parm cheese

Robert@RobertAndrews.NET

Combine this recipe with previous recipe

Alternate meat pork loin

Pork marsala

Poke holes and top of meat and insert cloves of garlic

Cover top with several fresh bay leaves

Season before browning

Marsala Sauce
1 cup dry marsala wine or port
1 cup flour
1 cup broth
1/2 cup heavy cream
Reduce until sauce coats the back of a spoon
Add stuff like sage, rosemary, bay, etc.

Pour sauce over ground meat in the oven safe container
Add a dozen chestnuts around the perimeter
Cover with foil for first half of cooking time
Bake at 250° for 2 1/2 hours
Chef recommended 325° for an hour and a half
Or use Probe and cook to 150°
Plate think slices and cover with some of the sauce
Serve with polenta or baby potatoes

Robert@RobertAndrews.NET

Basic Bagel Instructions

• 2 C High Gluten Flour
• 1 TBL Yeast
• 3 TBL Brown sugar
• 2 TBL Honey
• 1/2 Water (or as needed)
• 1 egg yolk
  • MIX ALL TOGETHER FIRST AND THEN ADD
• Salt (for later)
  • THIS IS FOR BRUSHING THE TOP JUST BEFORE BAKING
• 1 egg white (reserved)

1. Use pizza dough or bread dough – prepare as you would for bread
2. Form into tennis ball sized pieces
3. Form into donuts and place on spray-oiled piece of parchment paper
4. Let rise 90 minutes
5. Meanwhile bring hot water to boiling in a shallow pan with lots of salt and some honey plus 1 TBL baking soda to increase the pH of the water (to about 8-9) which will improve browning and texture by making it more chewy rather than dough
6. Cut apart parchment paper so they don’t lose their rise
7. Slide uncooked bagels into boiling hot water bath and cook 2 minutes per side
   • Parchment paper topside, then gently remove after two minutes, then flip
8. Set aside to completely drain
9. Sprinkle cornmeal on cookie sheet
10. Place bagels on cookie sheet
11. Brush top with egg wash
12. Sprinkle with sesame seeds
13. Bake at 400° for 25 to 30 minutes

Same Day Bagels

Bagels are better when they are allowed to rise overnight. This allows the dough to develop much more complexity. If you are in more of a hurry, use this recipe, otherwise, try Overnight Bagels for a better flavor

INGREDIENTS

• PROOF YOUR YEAST
  • 1/4 CU PLUS 1 TBL warm water or broth
  • 1 TBL sugar
  • 1 tsp Instant Yeast (not quick rising)
• IN A LARGE MIXING BOWL, SIFT TOGETHER
  > DRY INGREDIENTS
• 1 CU all purpose flour
• 1/2 CU whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• scant salt
  > THEN COMBINE THE OTHER WET INGREDIENTS IN A SEPARATE BOWL
• 1 TBL vegetable oil
• 1 egg yolk (reserve the white)
  > YOU WILL USE THESE THINGS AFTER THE BAGEL HAS BAKED
• 1 egg white
• 1 1/2 teaspoons water
• Sesame seeds or poppy seeds (optional)

STEP BY STEP

1. PROOF THE YEAST – Combine water, sugar and yeast into a small glass bowl, then let the mixture sit for 5 minutes so that the yeast can thoroughly dissolve. You should see lots of bubbles forming.
2. Meanwhile, whisk together the six dry ingredients
   OPTIONAL: Mix in onion powder or garlic powder
3. Mix the egg yolk and vegetable oil in a small mixing bowl
   The next steps will happen quickly.  Read Step 4, 5 and 6 before going any further.
4. COMBINE EVERYTHING that you’ve done so far into your large mixing bowl.
5. Stir to quickly combine. If you do it too slowly, the flour will absorb the moisture unevenly and be harder to mix completely.
6. Remove the dough ball from the mixing pan and place on a floured surface and knead it with floured hands for 10 – 15 minutes, using additional flour as necessary to keep the dough from sticking. When fully kneaded, the dough will be firm but supple and should hold the imprint of your finger.
7. OPTIONAL: Let rise for 1 hour, then beat down and proceed with Step 8
8. Form two balls of dough into a ball, and then flatten into a doughnut, making a hole in the middle.
9. Lay the doughnuts on a plate sprinkled with corn meal.  Sprinkle some also on the top.
10. Cover lightly with a piece of plastic wrap, then a lightweight dark cloth and let rise in a warm place for at least two hours
    DO NOT compress them with the plastic, or they won’t be able to rise.
11. While bagels are warming and rising, fill a large soup pot about two thirds with water. and start it boiling.
12. Preheat oven to 350 F.
13. Gently (and very carefully) tip or slide bagels into boiling water and boil about 45 seconds on each side. They should float, but don’t worry if they sink initially – they’ll quickly rise to the surface.  Try not to deflate them with over handling.
14. Using your slotted spoon, transfer the bagels to a greased or floured baking sheet, leaving space between them.
15. The bagels will bake on the center oven rack until they are deep golden brown, about 22 to 25 minutes.
16. Meanwhile, make a glaze by whisking half egg white and half water in a small bowl until frothy.
17. Transfer the bagels to a wire rack to cool once baked
18. Using a pastry brush, coat the surface of the bagels with the glaze.
19. Sprinkle on sesame seeds or poppy seeds, if desired.

MORE NOTES

• FLAT BAGELS ? – Collapsing breads lack insufficient protein to form the protein chains needed. Bagel dough should be stiff and you must knead it for a long enough period to form the gluten required. By hand, this is at least 15 minutes.
• Make smaller batches if you are hand kneading the dough. It can get tiresome.
• By mixer: knead 7 minutes at least.
• An old technique was roll the dough into a 12 inch rope then overlap the ends to form the bagel. This would insure sufficient gluten in the dough and provide a chewy texture.
• Another tip would be to use vital wheat gluten (available at many supermarkets) and add ¼ cup to your recipe to provide the gluten needed.
  Reduce your flour by ¼ cup
• You can also use a high-gluten flour like King Arthur’s High Gluten flour or a bread flour.
• If you want a stiffer dough, cut back on the liquid by 1/8 cup.  A higher flour to water ratio will give you a chewier and heavier bagel, which many prefer.
• Mix spices or other items into flour prior to combining with water: (eg) garlic, onion powder, blueberry

Overnight Bagels

Bagels are better when they are allowed to rise overnight.  This allows the dough to develop much more complexity.  If you are in more of a hurry, make Same Day Bagels.

INGREDIENTS

• PROOF YOUR YEAST
  • 1/3 CU warm water or broth
  • 1 TBL sugar
  • 1 tsp Instant Yeast (not quick rising)
• IN A LARGE MIXING BOWL, SIFT TOGETHER
  > DRY INGREDIENTS
• 1 CU all purpose flour
• 1/2 CU whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp gluten (optional)
• scant salt
  > THEN COMBINE THE OTHER WET INGREDIENTS IN A SEPARATE BOWL
• 1 TBL vegetable oil
• 1 egg yolk (reserve the white)
  > YOU WILL USE THESE THINGS AFTER THE BAGEL HAS BAKED
• 1 egg white
• 1 1/2 teaspoons water
• Sesame seeds or poppy seeds (optional)

STEP BY STEP

1. PROOF THE YEAST – Combine water, sugar and yeast into a small glass bowl, then let the mixture sit for 5 minutes so that the yeast can thoroughly dissolve. You should see lots of bubbles forming.
2. Meanwhile, whisk together the six dry ingredients
   OPTIONAL: Mix in onion powder or garlic powder
3. Mix the egg yolk and vegetable oil in a small mixing bowl
   The next steps will happen quickly.  Read Step 4, 5 and 6 before going any further.
4. COMBINE EVERYTHING that you’ve done so far into your large mixing bowl.
5. Stir to quickly combine. If you do it too slowly, the flour will absorb the moisture unevenly and be harder to mix completely.
6. Remove the dough ball from the mixing pan and place on a floured surface and knead it with floured hands for 10 – 15 minutes, using additional flour as necessary to keep the dough from sticking. When fully kneaded, the dough will be firm but supple and should hold the imprint of your finger.
7. OPTIONAL: Let rise for 1 hour, then beat down and proceed with Step 8
8. Form two balls of dough into a ball, and then flatten into a doughnut, making a hole in the middle.
9. Sprinkle the doughnuts with corn meal (to keep from sticking) and let rest on a small plate
10. Cover lightly with a piece of plastic wrap and let rise at room temperature for at least two hours or overnight.
    DO NOT compress them with the plastic, or they won’t be able to rise.
11. The next morning, cover with a dark cloth and move into the sunlight (or other warm place)
12. While bagels are warming and rising, fill a large soup pot about two thirds with water. and start it boiling.
13. Preheat oven to 350 F.
14. Gently (and very carefully) ease bagels into boiling water and boil about 45 seconds on each side. They should float, but don’t worry if they sink initially – they’ll quickly rise to the surface.
15. Using your slotted spoon, transfer the bagels to a greased or floured baking sheet, leaving space between them.
16. The bagels will bake on the center oven rack until they are deep golden brown, about 22 to 25 minutes.
17. Meanwhile, make a glaze by whisking half egg white and half water in a small bowl until frothy.
18. Transfer the bagels to a wire rack to cool once baked
19. Using a pastry brush, coat the surface of the bagels with the glaze.
20. Sprinkle on sesame seeds or poppy seeds, if desired.

MORE NOTES

• These are best when you make them the night before, refrigerate, and bake the following morning, but you can make them that very morning if you wish.
• At step 11, just forget the words “The next morning.”
• FLAT BAGELS ? – Collapsing breads lack insufficient protein to form the protein chains needed. Bagel dough should be stiff and you must knead it for a long enough period to form the gluten required. By hand, this is at least 15 minutes.
• Make smaller batches if you are hand kneading the dough. It can get tiresome.
• By mixer: knead 7 minutes at least.
• An old technique was roll the dough into a 12 inch rope then overlap the ends to form the bagel. This would insure sufficient gluten in the dough and provide a chewy texture.
• Another tip would be to use vital wheat gluten (available at many supermarkets) and add ¼ cup to your recipe to provide the gluten needed.
  Reduce your flour by ¼ cup
• You can also use a high-gluten flour like King Arthur’s High Gluten flour or a bread flour.
• If you want a stiffer dough, cut back on the liquid by 1/8 cup.  A higher flour to water ratio will give you a chewier and heavier bagel, which many prefer.
• Mix spices or other items into flour prior to combining with water: (eg) garlic, onion powder, blueberry

1.5 C Masa Harina or Maseca
Salt
1 C water . Just enough to bring it together

Sprinkle some salt into harina
Add cold water and mix until it comes together
From into fat disk, wrap in plastic, and put in refrigerator for 30 minutes

Cut into eight pieces
Roll each piece into a ball
Heat cast skillet to medium high
Flatten in a press
Cook 20-30 seconds per side

For a tostada shell cook in oil

Robert@RobertAndrews.NET

This is a good things for your leftover Thanksgiving turkey. While the turkey is still slightly warm, but not hot, shred the left over meat off the carcass.

Put the shredded meat into a small cottage cheese container. Pack it gently, but to the top.
Pour all of the turkey drippings into the container on top of the meat. Bring the liquid level just up to the top of the meat.
Put the lid on the container, and set the container on a paper towel in the refrigerator.
Serve this in the center of a salad tray with pickles, olives, celery, crackers, etc.

Rachel Ray’s basic stuffing
Serves 5 people

2 C Chopped Apple
1 C Celery
1 C Onion
2 TBL thyme
1 bay leaf

One stick of butter melting in large sauté pan
Chopped ingredients into butter
Salt and pepper to taste
Cook at medium heat for about 20 minutes
One half bag Pepperidge Farm stuffing mix
1 tablespoon poultry seasoning
2 cups turkey stock
Mix lightly until most liquid is absorbed

Chestnuts, 1/2 LB ground Italian sausage
Deglaze with brandy

Robert@RobertAndrews.NET

Urban farm mashed sweet potatoes

Grab as many sweet potatoes as you can
Peel them . using peel your compost
Cut peeled sweet potatoes into 1 inch or smaller cubes
Rinse and steam them for 30 minutes
mix with one stick of melted butter, and sour cream and horseradish to taste
squish initially with a potato masher
put squished potatoes into kitchen aid with
beater attachment
turn on mixer and add buttermilk until creamy
season to taste with grated Parmesan cheese, salt and white pepper

Robert@RobertAndrews.NET

English muffin loaf

5 cups bread flour
4.5 teaspoons instant yeast
1 tablespoon sugar
2 teaspoons salt
1 teaspoon baking soda

3 cups whole milk . heat to 110°

dough will be very wet

Spray plastic wrap with Pam and cover bowl with plastic wrap

Let rise in warm place for about 30 minutes

Stir gently to release any large bubbles.
Spray bread loaf pan, and sprinkle cornmeal in to coat bottom and sides.
Fill each loaf pan about halfway.
Spray plastic wrap and cover.
Let them rise for 30 to 60 minutes until they double in size.

Bake and oven at 375° for 30 minutes. Rotate pans halfway through.

Pull out if internal temperature exceeds 200°.

Robert@RobertAndrews.NET

Whole chicken
Controls quality
Use bones for stick
Use Greek yogurt by itself or buttermilk to marinate
Fry in canola
1 marinated chicken . Shake off excess liquid
2 dip in seasoned flour . Salt, pepper, paprika, etc
3 straight into one inch deep hot oil at 350 degrees

Robert@RobertAndrews.NET

Basic Pot Roast

Meats: beef brisket, bottom or top round, or chuck eye roast

Tie meat together
Dry and sear large roast in hot pan with EVOO
Poke holes in meat
Stick in garlic
Season/coat with Grandpa's Thunder Powder or Arghhh Powder depending on how spicy you want your coating.
Meat in bottom of Braising pan to sear
. Set aside
Cook veggies over meat fond
. Onion, carrot, celery, bell peppers, garlic
. Thyme, bat, peppercorns
. Add 1 TBL flour till browner
. Add 1 1/4 C water ot white wine or stock
. Add a splash of vinegar
Add meat back into pan
Turn every 30-40 minutes
Cook on low for 4-6 hours
Remove meat carefully
. Strain remaining juice from pan
. Add sauce back into pan, toss solids into trash
. Add vegetable to eat . Carrots, turnips, potatoes
Put meat back on top . Cook 45 minutes more
Plate and top with sauce

Sauce
Brandy
Worchestershire
Beef stock
Dijon
Lemon juice

Robert@RobertAndrews.NET

Cooks County Focaccia

Caramelized Onion Focaccia

Nevin McGuire’s Focaccia

Olive Focaccia ala Martha Stewart

Basic Focaccia

• 1/2 C water
• 1 tsp yeast
• 1 TBL dried milk
• 1 tsp sugar
  MIX and let proof
• Add 1 C flour, 1/2 tsp salt, and 1 TBL EVOO

1. Mix with a dough hook for 8 minutes
2. Form a ball and let rest 90 minutes @ room temperature
3. Grease baking tray and flatten into shape using oiled hands – mostly your fingers – DO NOT ROLL COMPLETELY FLAT
4. Cover and let rise another 90 minutes
5. Drizzle with EVOO and spread on your choice of pancetta, grapes, brown sugar, caramelized onions, kalamata olives, sun-dried tomatoes, etc.
6. Bake @ 450º for about 10-12 minutes or 425º for 25 minutes

1. Sauté sliced mushrooms in a cast iron skillet and cook for five minutes
2. Add onions and cook for five move minutes.
3. Add 2 TBL flour and 2 TBL butter and cook for three more minutes.
4. Add garlic and cook for one minute.
5. Add 1/4 C milk and whisk all until combined.
6. Put onion mixture into a bowl and set aside.
7. Slice potatoes about thickness of a fat potato chip
8. Grease bottom of pan and layer two layers potatoes
9. Scatter half of your onion mixture over top
10. Layer ham slices
11. Layer half of your shredded cheese
12. Add one more layer of thin potatoes, the rest of your onion mixture and the rest of your shredded cheese.
13. Cook for five minutes on medium high heat
14. Cover with 1 C stock
15. Reduce to lowest setting possible (barely a simmer)
16. Cover and cook for two hours.
17. Alternately, place in the oven at 275° two hours
18. Add 1/2 C cream over top, and then top with shredded Parmesan cheese
19. Sprinkle with salt and black pepper to taste
20. Cook another 30 minutes
21. Top with shredded parsley or chives and serve

Variations

• At Step 10  you can substitute thinly sliced chicken thighs
• At Step 12 you can add shredded cooked, and squeezed dry, spinach

Google Images

Cannelloni 2

Filling
Ground pork and HB mix . Browned
Move aside and add onions to carmelize
Add rosemary
Add tomato paste in hot spot
mix together
Deglaze with white wine
Reduce liquids
Add Minced carrots and celery
Season
Add 2 C stock
Cook till reduced
Wring out cooled spinach and mix in
No running liquid in pan
Set aside to cool
Mix in chopped ham, parsley, cheese and lemon zest

Béchamel Sauce
1 stick butter . Melted
1/4 c Flour . Stir till browned
Slowly add warm milk . Whisk
Bay leaves
White pepper
Nutmeg
Blue cheese
Simmer 10-15 minutes stirring frequently

Pasta
3 cups flour
Three eggs
3 Tbl EVOO
Salt
Mix until grainy
Add water until it comes together

Cannelloni Shells
Cut to golf ball size
Roll into long sheet
. Lots or passes, lots of flour
Cut into four inch segments
Put between dry kitchen towels
Boil 30 seconds . Till it comes up
Plunge into ice water
Put cooked pasta between damp towels

Cooking
Line base of baking dish with maranara
. Add just a bit of you béchamel
Roll cannelloni as you would an enchilada
Line baking dish with cannellonis
Top with red sauce and béchamel
Top with grated cheese
Cover with foil and bake at 375° for 30 minutes
Uncover and cook another 20 minutes

This recipe is transcribed and adapted from Lidia’s Italy

Robert@RobertAndrews.NET

Chicago deep dish pizza

Yeast, Warm water, sugar
Allow time to proof

To kitchen aid with dough hook, add corn flour, bread flour, Salt, lots of EVOO

Add just enough water for dough to come together
Take go out of the basket and finish kneading on floured surface by hand

Cover with plastic and allow to rise in refrigerator overnight

Plop out and press into greased cast iron skillet or deep stoneware dish forming a bit of a raised ridge around the perimeter

Add a bit of sauce all around the bottom
Add in provolone and mozzarella and cheddar cheeses
Spread sauce over top of cheese
Add dry oregano and other dry ingredients
Add pepperoni
Top with more cheese
Cook at 425° covered with foil for 20 minutes
Uncover and cook for five more minutes

SKILLET PIZZA
Brown your sausage before your start using a cast iron skillet
Add mushrooms and onions, if you wish, when sausage has browned
Continue to saute until onions have softened
Remove and set aside
Add a bit of EVOO
Flatten your pizza crust dough to fit into your pan
Lay down a layer of mozzarella
Put back in your toppings and spread around
Add sauce onto toppings
Add optional ingredients: pepperoni, black olives, artichokes, etc
Add more mozzarella
Bake at 425º for 25-30 minutes

Robert@RobertAndrews.NET