Make ahead, refrigerate overnight, bring to room temp before cooking
Grandpa’s Bread Pudding
Start with Grandpa’s recipe for BASIC CUSTARD, but use brown sugar, not white.
Bread Mixture: 2-3 C challah or brioche, mixed with 1/2 cup raisins, 1 chopped banana, and 1/2 C cottage cheese.
Once you have the custard liquid made, pour it over top of your bread mixture and let rest for 2-8 hours.
OPTIONS:
1 TBL oat bran
1 TBL wheat germ
1-2 oz dark rum or cognac
After Crisco, additionally coat ramekins with fine corn meal
Variations FILLING OPTION: Try combining with sausage, cheese, bell pepper, onion, ham, etc.
BREAD: Don’t use stale bread crumbs, but instead use Fresh hard bread like a baguette torn into rustic small pieces.
Use a firm bread. French Bread, Sourdough, etc. – DO NOT USE SPONGE BREAD – You can, however use Hawaiian Bread, Brioche or Hallah for a nicely textured bread.
Bake bread crumbs at 350° for about 10 minutes
Cover and soak golden raisins in bourbon over low heat
After 5 minutes at a simmer, drain bourbon into custard
Immerse bread crumbs gently into custard
Soak cubed bread crumbs in custard mixture for 20-30 minutes
Using slotted spoon, put bread crumbs evenly into lightly greased individual ramekins or baking dish
TOPPING OPTION: Toss bread crumbs with Parmesan cheese and butter.
Top bread pudding with this topping, then cook 5 minutes more.
Fill up with bread, then add remaining liquid
Bake 45 minutes at 350
– For large baking dish, increase this time to 50 minutes
. Cover with foil for first half hour
Meanwhile prepare topping. After removing foil, sprinkle toping and then continue cooking.
Remove and let set on counter for about five minutes
Run spatula around the edges
Topping
Pieces of butter
Add sugar and cinnamon
Cut together with pastry cutter
For Corn Dogs add 2 TBL corn meal to the above recipe. Roll dough flat, cut into wedges, wrap around hot dogs. Bake as directed above.
Garlic Cheese Drop Biscuits
INGREDIENTS
2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder
STEP BY STEP
Heat oven to 450ºF.
Stir Bisquick mix, milk and cheese until soft dough forms.
Drop dough by 9 spoonfuls onto ungreased cookie sheet.
Bake 12-15 minutes or until golden brown.
Stir together butter and garlic powder; brush over warm biscuits.
Grandpa’s Biscuits
INGREDIENTS
1 CU Bisquick
2 stalks of chives – diced
1/4 CU softened butter
(mix above lightly together)
1/4 CU Sour Cream
1/2 CU Buttermilk
STEP BY STEP
Preheat oven to 450 degrees F
Combine (fold) all gently until soft and sticky – DO NOT OVER MIX
– If too sticky or wet, add more Bisquick
– If too dry, add ONE tablespoon of milk
Lightly flower your baking surface (preferably a baking stone)
For drop biscuits
– Pull off golf-ball sized chunks and let drop on baking surface
– You can moush into shape, but do not roll. They should be rustic.
For more traditional biscuits
Pull off smaller than golf-ball sized chunks and roll lightly into balls
– Flatten slightly, then place onto baking surface
Brush top of bottom later lightly with butter
Roll another and place it on top of the first layer
Press them together
Bake at 400º for 12-15 minutes or until golden brown
Drop Biscuits from Scratch
INGREDIENTS
2 CU All Purpose Flour
1 TBL Baking Powder
1 TBL Sugar
1 tsp Salt
1 tsp cream of tartar
(sift above five together)
1/4 CU cold butter
1/2 C cold shortening
(cut above into dry ingredients)
1/2 CU Sour Cream
1/2 CU Buttermilk
STEP BY STEP
Sift together dry ingredients
In separate bowl, mix wet ingredients
Cut in shortening and butter into dry ingredients
Combine (fold) all together gently – DO NOT OVER MIX
Large handful of mustard greens, collard greens, or spinach
2 C White AP Flour
1/2 C flax or whole wheat flour
3 yolks plus 1 whole egg
1/2 tsp salt
STEP BY STEP
Noodles can be cut to any width
Steam greens
Chop the steamed greens small
Squeeze all moisture from greens – Press between paper towels and newspaper
Chop again to make sure they are very fine
Sift together All-Purpose Flour, flax or whole wheat flour and salt
Create a “well” in the flours
Crack and beat the eggs into the well and start to mix
Add water 1 tsp at a time (if necessary) to allow dough ball to come together
Wrap in plastic and let contents meld for 30 minutes
Using a rolling pin on a floured surface, roll, flip, roll, flip, etc
Ideally, if you have a pasta roller, start on setting 5 and go down to setting 2.
Once desired thickness is obtained use pasta cutter or pizza cutter and a ruler to cut strips
Hang out to dry for 30 minutes before cooking
Cook only until noodles are softened. Takes HALF the time as dried pasta.
Toss with olive oil and cheese
This recipe was published in Grandpa’s Corner – IRC Volume 1, Issue 5
International Rescue Committee – Gila Farms Cooperative Project
I don’t like the thicker tortillas that you find in the grocery store. Here is a fairly simple way to make thin ones. These also work well for Mu Shu pancakes.
INGREDIENTS
1 cup sifted flour
1/2 cup very hot water
Scant salt
STEP BY STEP
Mix flour and salt, then add extremely hot water
What I do is put flour and salt in a food processor, and then drizzle in hot water until it starts to come together.
The hot water breaks down the gluten so that they roll easier and flatter
After adding the boiled water, drizzle in cold water until dough comes together.
Mix adjusting water until dough is like playdough
Wrap in plastic and let set for 30 minutes
Prepare a medium-hot skillet – Cast iron is my preference – NO OIL
Roll a log, and then cut in half, then in half again, then in thirds – You will have 12 pieces
Roll into balls, and then flatten into thick disks – hockey pucks
Brush sesame oil onto the top of HALF of them
Stack two disks (oil in between) and roll out until about 7 or 8 inches in diameter
Put a pair into a non-greased skillet on 350-400º for 30 seconds
When the edges start to become translucent (about 30 seconds) flip the pancakes as a pair
Cook the second side for about 30 more seconds
Flip the two together and cook the first side again for only 10-20 seconds more
Remove the pancakes to cool just a little bit, then separate
See tips below on keeping them from drying out
To keep Mu Shu Pancakes from Drying Out
Place finished pancakes in shallow covered bowl – like a glass pie pan
Put microwave-heated wet cloth at the bottom of the bowl
Put a plate on top of the cloth so the pancakes do not become soggy
Cooked side always goes up.
Put a pan lid on top of the bowl to keep the moisture in.
Mu Shu Pancakes – Video
Here is a video that shows how to roll the pancakes together. It is kind of hard to visualize above. They fold the pancakes into quarters. Although that is very common, I don’t like that because they tend to stick together that way.
Mu Shu Crepe Pancakes
INGREDIENTS
3 TBL melted butter
1 C whole milk
1/2 C flour
1/2 tsp salt
2 eggs
STEP BY STEP
Pulse together flour, salt, eggs and butter
Add milk, and pulse just to mix
Strain using a fairly coarse strainer
Let batter rest for 30 minutes to let the glutens relax
Cook in buttered crepe pan until cooked, but not browned
Stack on plate to store and serve
Finish on a floured surface. If you have a scale, 120 – 130 mg ball of dough is perfect for pancakes. Roll balls, then cover and set them aside for 30 minutes
This creates a nice soft bollito that is great for making a po’ boy.
INGREDIENTS
1 TBL dry yeast
1 TBL Nonfat Dry Milk
1/2 TBL Sugar
1 tsp Salt
2 C AP flour (I plan to try swapping 1 Cup of cake flour next time)
1 C Hot Water (120-130 F)
1/2 TBL Butter
1/2 TBL cold water
STEP BY STEP
Mix together 1 Cups flour, yeast, dry milk, sugar and salt
Pour in the hot water and butter, mix well
Add remaining flour 1/2 cup at a time. Switch to hook near the end of flour
Add additional flour 1 TBL at a time to get to an elastic ball that is not TOO sticky, but better sticky than too dry.
Knead on medium speed 2 for 10 minutes
Turn dough out onto floured surface and knead with your hands, folding over and over until it is NOT sticky, and dough springs back when you push a finger into it.
Shape into a ball, oil lightly, and place in large glass bowl at least 3x the size of the ball.
Let rise until doubled in size – about 1 hour
Turn out onto a lightly floured surface. Knead briefly to allow large bubbles to escape.
Place pan of water in the oven
Start oven preheating to 350º
Divide into 2 pieces, shape into two torpedoes, and cover loosely with saran and let rise for another 60 minutes on top of the stove
The dough should double easily in 45 min
Brush dough with cold water, slash across the top and bake for 40 Minutes
Rotate half way through for even color – do not over-bake
Grandma LOVES spinach pasta. This recipe was designed to make quick, but good, spinach pasta using a Kitchen Aid, and will make a total of about eight servings. We’ve also substituted Collard Greens and Kale with excellent results. Since I created this recipe though, I found a great source of spinach pasta at Amazon.com. CLICK HERE to see what I buy these days. Even Grandpa takes a quality shortcut now and then.
INGREDIENTS
4 C AP Flour
1 block froezen spinach (drained, chopped and squeezed)
3 eggs
1 tsp salt
1/2 C Flax
1/2 C Whole Wheat Flour
1/2 C water
1/4 C EVOO
STEP BY STEP
Mix until like Playdough
Add a spoonful of water or a spoonful of flour to adjust if necessary
Cut into four pieces
Roll into skinny long rope – about 12 inches long
Roll to about 1/4 inch with rolling pin
Put into pasta roller at 1 for one pass
Fond and repeat on 1 about four more times
Return into pasta roller at 3 for three more passes
NOTE: The continued rolls will improve the consistency of the resulting pasta
Put through pasta cutter, controlling the strands as they come out
Hang over board or broom handle for 20-30 minutes in four separate groups
Take each group and divide again into 4-8 groups and wind VERY LOOSELY into nests
Set aside to dry for 24 hours before bagging and storing
Make sure they dry out before storing or they will mold
Will keep about two weeks. Four in the refrigerator.
Chili Tomato Sauce is good on sandwiches and pizza. On pasta, it can be a bit overwhelming, but if you are looking for that rush of endorphins; OK, yes… even pasta.
INGREDIENTS
1 large red bell pepper
1-3 fresh habañero peppers, depending on how hot you like it.
1 small onion
4 garlic cloves
1 cup water
1/3 cup of red wine vinegar
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon salt
6 oz. tomato sauce
STEP BY STEP
Roughly chop the bell and habanero peppers, onion and garlic. Remove seeds.
Combine all of the ingredients except the tomato sauce in a pan, bring to a boil, and simmer, covered, for 8 minutes.
Puree the mixture in a blender. DO NOT put lid on blender, or it will literally explode. Use a paper towel over the top
Add the tomato sauce to complete.
If you don’t want any heat, just eliminate the habaneros, and you will have a good flavorful chili sauce.
Or if you prefer it just a little spicy, use jalapeños instead. Seeds removed.
AKA Sushi Rice, Glutinous Rice or Pearl Rice
Very starchy and sticky OR if you can’t find any, add 1 TBL cornstarch to your rice
Rinse three times
2 C water
MIX BELOW – Use this after the rice has finished cooking
3 T rice vinegar or Sushi seasoning vinegar (heated in microwave)
1 TBL mirin
2 TBL sugar
2 tsp salt
STEP BY STEP
Measure your amount of rice while it is dry
Wash rice in a bowl of cold water
Strain
Repeat Steps 2 and 3 until water runs clear (total three times is usually OK)
Mix pre-measured amounts of rice and water and let set for 30 minutes
Cook rice according to directions
OR Put rice into boiling water, simmer 15 minutes
Remove from heat, cover and let rest 10 minutes
Meanwhile, mix vinegar, mirin, sugar and salt
Poke holes/wells into your rice with a spoon
Pour over a wooden paddle onto rice … drizzle
GENTLY fold cooked rice into vinegar mixture
Stir around, don’t beat (fan with paper plate to help it cool more quickly)
Keep your hands wetted
Cover with plastic and let cool about 30 minutes on the counter. Do not refrigerate
Rolling Tips and Tricks
Nori (海苔) is the Japanese name for edible seaweed and is frequently used for sushi across the world. It is usually just referred to as seaweed.
Seaweed . Smooth and shiny goes toward the outside. Rough side goes to the inside against the rice.
Use plastic wrap as a covering for your sushi mat
Press rice flat onto plastic
Dress with slices of cucumber, avocado, shredded imitation krab meat
Do not overfill
Tuck and roll
Dip knife and hands in water
Cut in half three times for 8 pieces or half, then thirds for six pieces.
Sushi Filling Options
Salmon
Shrimp
Tuna (mahi mahi)
Red snapper
Spanish mackerel
Scallop
Mushrooms
Avocado
Scallion
Sesame Seed
Caviar
Un
Fennel Leaves
… and actually whatever you want to wrap into it
Types of Sushi
Chirashizushi: “scattered sushi” – Sushi plus other things over rice
Oshizushi: “pressed sushi”. Also known as hako-sushi which means “box sushi”
Nigirizushi: “hand-pressed sushi” – Frequently like a salmon roll (See Nigiri below)
Makizushi – meaning “rolled sushi” – What most Americans visualize when they hear sushi
Generally wrapped in Nori (seaweed), but can occasionally be wrapped in a thin omelette, soy paper, cucumber, or shsiso (perilla) leaves.
Hosomaki: “thin roll” – rice on inside, nori on the outside
Chumaki: “medium roll” – rice on inside, nori on the outside
Futomaki: “thick roll” – rice on inside, nori on the outside
Uramaki: “inside-out roll” – rice on outside, nori on the inside
Temaki: “hand roll” – cone-shaped roll
Tekkamaki: Cut tuna into sticks, put nori on mat rough side up, put down rice then tuna
Nigiri
Shape sushi rice into a bite-sized football, but don’t compress
Schmear wasabi on fish, krab or shrimp
Put wasabi against rice and squeeze only to merge all ingredients. Do not over-compress
Westernized Sushi
Dragon Roll: Eel, crab, cucumber with avocado on the outside
Tiger Roll: Avocado, shrimp tempura, cucumber
California Roll: Rice down on plastic covered mat, then nori, avocado, crab, cucumber. Roll wrap in rice sprinkled with sesame seeds
Rainbow Roll: An assortment of fish and avocado on top of a California Roll
Spider Roll: Soft-shell crab, cucumber, sprouts (or lettuce, roe, or avocado) and sometimes spicy mayo
Spicy Tuna Roll: Rice, tuna, mayo, and chili sauce wrapped in nori
Philadelphia Roll: Salmon, avocado, asparagus, and cream cheese wrapped in rice
Jacques Pepin made a sushi platter by putting down a layer of rice, and then cubes of salmon, cubes of tuna, small bay scallops, chopped black mushrooms, pieces of avocado (tossed in lemon juice to prevent browning), diced scallion, sesame seeds, caviar, uni, and fennel leaves. He served wasabi and soy in a cup. It was WAY easier than formal pieces of sushi and looked just beautiful.
Common Types of Sashimi
Salmon (Sake)
Squid (Ika)
Shrimp (Ebi)
Tuna (Maguro)
Mackeral (Saba)
Horse Mackeral (Aji)
Octopus (Tako) – Usually blanched or cooked
Whale Meat (Gei-niku)
Sea Urchin (Uni)
Scallop (Hotate-gai)
Puffer Fish (Fugu)
Yellowtail (Hamachi)
Fatty Tuna (Otoro)
You may also view my page for Dungeness Crab Cakes which was filmed at a class aboard the MS Rotterdam.
The below video was taken at the Phoenix Eats Trade Show, so has very little verbal description, but offers some very good video for rolling sushi.
Thanks to SPIRIT for providing the background music. This video shows friendship bread (which I think is the recipe for Ensaymadas) and how to make cinnamon rolls from scratch. One IMPORTANT step that is missing from the videos is to sprinkle cinnamon and sugar on top after spreading butter and before rolling into a tube. The topping is not shown on the video, but the recipe is included.
This page has been repeated two times, for each of the above recipes.
This is a 10 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.
This is classically served with veal. See my recipe for Braised Veal Shank at least a day before starting this recipe. Alternately, this is good when served as a side for schnitzel.
