Monday, July 22, 2013

Peanut Butter and Banana Smoothie

1 frozen, cut up banana
1 Tbs peanut butter
1.5 cups soy or almond milk

Blend until smooth

Sunday, January 20, 2013

Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Artichoke Cheese Toast

1/4 cup butter
3 garlic cloves, minced
1 (14-ounce) can marinated artichoke hearts, drained well and chopped
1 cup (4 ounces) shredded Mozzarella cheese
1/2 cup (2 ounces) shredded Cheddar cheese
1 cup grated Parmesan cheese
1/2 cup sour cream
1 French bread loaf (about 12 ounces)
Salt and freshly ground black pepper

Preheat your oven to BROIL.
Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts, Mozzarella cheese, Cheddar cheese, Parmesan cheese and sour cream to the skillet and stir to blend. When completely combined remove from the heat.
Slice the bread lengthwise. Spoon the artichoke mixture evenly onto the bread. Broil for about 4-7 minutes or until cheese has melted an bread is hot. Do not walk away. Watch the bread closely or it could burn.

Sunday, January 13, 2013

Nutella Swirl Banana Muffins

230 grams (1 3/4 cups) self raising flour
150 grams (3/4 cup) granulated white sugar
1/2 tsp salt
2 large free range eggs, lightly beaten
113 grams (1/2 cup) melted unsalted butter
3 large very ripe bananas, mashed
1 teaspoon vanilla extract
4 tbsp Nutella, at room temp

Pre-heat your oven to 180C or 350F. Line your muffin tins with paper liners, or usesilicone trays like I did.
In one bowl combine your flour, sugar & salt. In another combine your eggs, butter, mashed bananas & vanilla.
Tip one into the other and gently fold together.
You want your batter to be thoroughly mixed, but still lumpy and utterly hideous. (A smooth batter makes horrible banana bread, trust me.)
Divide your mixture between your cases, each one should be just about half full.
Take a teaspoon of slightly warm Nutella and pop a blob (technical term) onto the centre of each muffin. Use a cocktail stick or skewer to swirl the Nutella into the muffin without turning the whole thing chocolatey.

Tuesday, December 25, 2012

Chocolate Chip Cookie Dough Cookies

1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda (i know we’re not baking them, it’s for flavor)
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Greek yogurt or applesauce or peanut butter
1 cup semi sweet chocolate chips
1/2 cup chopped walnuts (optional)
1 1/2 cups semi sweet chocolate chips, melted for dipping

In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine. Beat in yogurt or applesauce or peanut butter along with the vanilla extract and stir to combine.

Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips and wanuts.

Scoop large spoonfuls or ice cream scoops onto a waxed paper lined cookie sheet. Spear each dough ball with a cute plastic fork or a popsicle stick. Place in the freezer overnight or until frozen, at least three hours.

When ready to dip the balls, melt chocolate chips in a small saucepan over a low flame or in the microwave. Remove balls from the freezer and dip into warm chocolate. Return to the lined cookie sheet and return to the freezer to harden. Serve cold from the freezer.

Sunday, December 23, 2012

Granola Bars

2-½ cups Rolled Oats
1-½ cup Nuts, Chopped, I Used Walnuts And Pecans
¼ cups Shredded Coconut
½ cups Raisins
6 Tablespoons Salted Butter
1 cup Brown Sugar
1-½ teaspoon Ground Cinnamon
6 Tablespoons Liquid Honey
2 Tablespoons Molasses

Toast oats, nuts and coconut in a large skillet over medium-high heat until fragrant, stirring often. Remove to a large bowl and toss with raisins.

Place butter, sugar, cinnamon, honey and molasses in a small saucepan. Cook over medium heat, stirring occasionally, until it comes to a boil. Remove from heat and stir into oat mixture until evenly coated. Let sit just until cool enough to handle.

In the meantime, line a 7×11 inch pan with plastic wrap. Spoon mixture into pan, pressing down to compact. Place in the fridge for 30 minutes to firm up. Once firmed, remove from pan, peel away plastic wrap and slice into 16 bars (half lengthwise and then into 8). Wrap individually in plastic wrap or parchment paper, if desired. Store covered at room temperature.

Saturday, December 15, 2012

Carrot Cake Pancakes

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg (I used a smidge less)
1/8 teaspoon ground ginger
2 tablespoons chopped walnuts (optional, I skipped them)
2 tablespoons golden raisins (optional, ditto)
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk
1 teaspoon pure vanilla extract
2 cups finely grated carrots (from about a 3/4 pound bundle whole carrots)
3 tablespoons butter, for griddle

Cream cheese topping
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon pure vanilla extract
Dash of ground cinnamon

Place a rack in the upper third of your oven and preheat to 200°F. This will keep the pancakes warmed as they’re fried in batches.

To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, nuts and raisins. In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, stirring until just Incorporated. Let rest for five minutes while you make the cream cheese topping.

To make the cream cheese topping: In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon. If you’d like the mixture thinner, add the remaining tablespoon of milk (I did not).

Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan. Spoon 2 tablespoons batter into the hot pan per pancake (to me, this seemed like too little but after experimenting with larger pancakes, I advise you to listen to Joy; It’s a wiggly batter and much easier to and cook in small puddles), flipping once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.

Serve warm with cream cheese topping.

Smitten Kitchen

Sunday, December 09, 2012

Cranberry and Lime Muffins

7 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
zest of 1 lime
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups fresh cranberries
1/4 cup granulated sugar for topping

Put a rack in the upper third of the oven and preheat oven to 350 degrees F. Line muffin pan with paper or foil liners

Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.

Whisk milk, egg, yolk, vanilla and lime zest until combined. Add the brown butter and whisk to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the cranberries.

Divide the batter among muffin cups and spread evenly.

Generously sprinkle with granulated sugar.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.

Joy the Baker

Chicken and Chorizo

1 whole, bone in chicken breast with skin (about 1 1/2 lbs), thighs can be substituted
Kosher salt and freshly ground pepper
1 Tbs veggie oil
1 lb Chorizo sausage, sliced
2 celery ribs, diced
1 red bell pepper, diced
1 medium onion, diced
4 garlic cloves, diced
1/4 cup flour
2 Tbs tomato paste
4 cups chicken broth
1 15 oz can chopped tomatoes
1 cup long grain rice
Tabasco sauce, for serving

Season the chicken with salt and pepper.

In a heavy pot, heat the oil until shimmering. Add the chicken, skin side down, and cook over moderately high heat until browned on the bottom, 4 minutes; turn over and cook until browned on the second side, 4 minutes. Transfer to a plate and discard the skin.

In the same pan, brown the sausages over moderately high heat, 4 minutes. Transfer to the plate with the chicken.
Pour off all but 1 tablespoon of the fat from the pot. Add the celery, bell pepper and onion and cook over moderate heat until lightly browned, 10 minutes.

Add the garlic and cook for 1 minute.
Stir in the flour and the tomato paste and cook, stirring, until the flour smells nutty, about 3 minutes.
Add the broth and tomatoes; bring to a simmer. Add the chicken and sausages to the pot. Cover and simmer over low heat until the chicken is cooked through, about 30 minutes. (Your meat thermometer should read at least 165 degrees F.)
Transfer the chicken and sausages to a cutting board. Shred the chicken into bite-size pieces. Slice the sausages into 1/2-inch-thick rounds. Return both to the pot, and stir in the scallions and rice. Simmer until heated through, 1 minute. Season with salt and pepper and serve with Tabasco

Adapted from Ezra Poundcake

Zucchini Bread Pancakes

2 large eggs
3 tablespoons olive oil
2 tablespoons light brown, dark brown or granulated sugar
1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
1/2 teaspoon vanilla extract
2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine
1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour)
1/4 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg

Butter or oil, for coating skillet

In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.

Preheat oven to 200°F and place a tray — foil-lined if you’re into doing fewer dishes later — on a middle rack.
Heat a large, heavy skillet (my favorite for pancakes is a cast-iron) over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter (mine were about 3 tablespoons each) in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm. Repeat next weekend.

Smitten Kitchen

Saturday, December 01, 2012

Sweet Potato Garlic Knots

  •  1 cup Warm Water
  • 1 envelope (7g Envelope) Active Dry Yeast
  • 2 Tablespoons Honey Or Agave Nectar
  • 2 Tablespoons Olive Oil,, Plus More To Oil The Bowl
  • ½ cups Sweet Potato Puree (fresh Or Canned)
  • 3-½ cups Unbleached Bread Flour
  • 1-½ teaspoon Coarse Kosher Salt
  • Minced Garlic And Olive Oil, To Brush On Baked Knots

Note: To make sweet potato puree, wash and peel sweet potato and cut into 1-inch squares. Place in a large pot and add enough water to cover. Bring to a boil over high heat and boil for 20-25 minutes or until soft. Remove from heat and drain into a colander and return to the pot. Mash and allow them to sit while you prepare your other ingredients.  I would try puree that had been roasted.
1. Pour warm water into a medium bowl and slowly whisk in yeast. Let sit for 10 minutes, then add honey, olive oil and mashed sweet potato. Whisk until thoroughly combined and smooth.
2. In a separate bowl, mix flour and salt. Slowly stir in wet ingredients and continue to stir until it becomes impossible to stir more. Then use your hands to continue mixing and slowly start kneading your dough, adding more flour to your hands to keep it from sticking.
3. Once you’ve created your dough ball, add olive oil to the bottom of your bowl and roll the dough ball in it until it is coated. Cover with Saran wrap or a damp towel and store in a dry place (I use my microwave) for two hours.
4. Around the last 15-minute mark, preheat your oven to 425 degrees. Divide your dough into pieces you can easily hold in your fist and roll them into long strips around 8 or 9-inches long. Don’t worry if they’re skinny, they’ll still get fat when they bake. Tie each into a knot, tuck the edges under each side, then place each on the pizza stone.
5. Bake until golden, around 10-15 minutes. Brush with minced garlic and olive oil immediately after removing from oven. Allow to cool 3-5 minutes.

Monday, October 01, 2012

Enchilada Sauce

  • 1 Tablespoon Canola Oil
  • 1 Tablespoon All-purpose Flour
  • 1 can (28 Ounce) Enchilada Or Red Sauce
  • 2 cups Chicken Broth
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 2 Tablespoons Chopped Cilantro

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes

Pioneer Woman

Amazing Mexican Rice

12 ounces tomatoes, very ripe and cored (I used canned)
1 medium white onion
3 medium jalapenos (I used less for Baby)
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Adjust rack to middle position and preheat oven to 350.

Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside.

Heat oil in heavy bottomed oven safe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (I used a pot and transferred to a glass baking dish with a lid) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.

Reduce heat to medium, add garlic and minced jalapenos and cook , stirring constantly until fragrant, about 30 seconds.

Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

This rice had even better flavor after being re-heated in the oven.

Sunday, June 17, 2012

Quinoa and Nectarines

1 cup Quinoa 1 TABLESPOON APPLE CIDER VINEGAR OR LEMON JUICE 1/2 TEASPOON DIJON MUSTARD 1/4 TEASPOON SEA SALT 1/4 TEASPOON GROUND BLACK PEPPER 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL 2 NECTARINES OR PEACHES, DICED 1 BUNCH WATERCRESS, STEMS REMOVED AND LEAVES SLICED (ABOUT 1 1/2 CUPS PACKED LEAVES) 1/2 CUP PISTACHIOS, CHOPPED 1/4 CUP THINLY SLICED SHALLOT Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous, cover and remove from heat. Let stand 5 minutes, then fluff with a fork. Meanwhile, in a large bowl, whisk together the vinegar, mustard, salt and pepper. Whisk in olive oil in a thin steady stream until the dressing thickens. Add couscous, nectarines, watercress, pistachios and shallots to bowl. Toss to combine. Serve warm or chilled. Ezra Poundcake

Saturday, June 16, 2012

Mom's Bran Muffins - taste of childhood

1 1/2 cup sugar 1/2 cup oil 2 eggs 2 cups Buttermilk 2 1/2 cup flour 2 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup boiling water (sometimes it takes a little more water to soften them) 2 cups Kellogs All-Bran (bran flakes) 1/2 cup Nabisco All-Bran (these should be bran sticks) 1 cup raisins (optional for you!) Pour boiling water over bran and raisins, set aside Blend together sugar, oil, eggs, buttermilk, flour, salt and soda. Add bran to sugar, flour mixture Pour into greased muffin tins. Bake at 400 degrees F. for 15 to 20 minutes. Wet mixture may be kept in the refrigerator for several weeks, and they are better when you eat them freshly made.

Sunday, March 18, 2012

Chicken Korma Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon

Cut the chicken breasts into bite sized chunks. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.

Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.

Heat the ghee/oil in a pan. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.

Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes. Add the chicken and the marinade and continue to stir fry for another 10-minutes. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.

Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).

Remove from heat, add lemon juice and salt to taste. Mix well.

Jamie Oliver Forums

Spinach Paneer

750g/1½lb baby spinach, washed*
3 tbsp vegetable oil
1 tsp cumin seeds
1 large onion, chopped
thumb-sized piece of fresh ginger, peeled and sliced into long julienne
1½ tbsp chopped garlic
1-2 green chillies, whole
2 tsp ground coriander
salt, to taste
250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes
½-1 tsp garam masala
6 tbsp whole milk, or 4 tbsp double cream
1-2 tsp lemon juice, or to taste

Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside. *If you use frozen spinach, you can omit this step

Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.

Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.

Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.


Wednesday, March 14, 2012

Teriyaki Chicken

3/4 cup soy sauce* (or mix tamari** and water in equal proportions to make 3/4 cup)
3/4 cup sake
3/4 cup mirin
4 Tbsp sugar
A 1-inch piece of ginger, grated fine
4 skinless, boneless chicken breasts, about 1 1/4 to 1 1/2 pounds total (set out for 30 minutes to come to room temp)
2-3 Tbsp sesame seeds

Mix the grated ginger, sugar, soy sauce, sake and mirin in a pot and bring to a boil. Add the chicken breasts, return to a simmer, then lower the heat to the lowest possible setting (warm if you can), on your smallest burner, and cover. The idea is to cook the chicken as gently as possible, below a simmer. Cook for 20 minutes. If you are working with somewhat large chicken breasts, you may need to cook them longer, or cut them in half before cooking.

While the chicken is poaching, toast the sesame seeds in a dry pan until they begin to brown. Move to a small bowl and set aside.

Remove the chicken breasts from the teryaki sauce, set on a plate and wrap with foil. Bring the sauce back to a boil and boil vigorously until the sauce is reduced to a syrup, about 8-10 minutes. Keep an eye on the sauce, stirring it occasionally.

To serve, slice the chicken breasts, cover with the teriyaki sauce and sprinkle sesame seeds on them. Serve with plain white rice.

Simply Recipes

Monday, February 27, 2012

Bok Choy

1 1/2 pounds bok choy or baby bok choy
1 1/2 tablespoons sesame, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon sake)
salt to taste
1/2 teaspoon sesame oil(omit if sesame used above)

Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

Finely mince garlic and grate fresh ginger with a microplane grater.

Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.

Recipe from

M&S Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1 tbs at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 11 to 13 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

All Recipes

Saturday, February 11, 2012

Veggie Cobbler Ezra Poundcake


Biscuit Topping:

Warm the oil in a Dutch oven or soup pot. Add the onions, fennel and garlic, cover, and cook on medium heat for 10 to 12 minutes, stirring occasionally.

Add the salt, thyme, crushed red pepper flakes, mushrooms and mustard. Cook until the mushrooms start to release their juices, about 5 minutes.

Add the sweet potato, white potato, carrot, black pepper and water or stock, and bring to a boil. Then reduce the heat, cover, and simmer for 15 to 20 minutes, until the vegetables are just tender.Preheat the oven to 400 degrees F. Lightly oil a 9 x 13-inch baking dish.

Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt. Taste and adjust the seasonings, if needed. (You can also add a dash of hot sauce.)
Pour the vegetables into the prepared baking dish, and set aside.

In a mixing bowl, sift together the flour, salt, baking powder, and baking soda. In a separate bowl, mix together the melted butter and buttermilk or yogurt. Combine the wet and dry ingredients with as few strokes as possible to make a soft dough.
Drop the biscuit batter over the vegetables in the dish in six equal mounds. Sprinkle the dill over the dough.

Bake for 25 to 30 minutes, or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.

Friday, February 10, 2012

Nigella's Tarragon Chicken

2 Tsp garlic oil
1/2 tsp dried tarragon
2 chicken breasts
80 ml white wine
!/2 tsp sea salt
60 ml double cream
Fresh tarragon

Hear garlic oil in smallish pan and add the tarragon, cook for 1 minute. Put the chicken in the pan and cook for 5 minutes. Turn the breasts over and add the wine. Let the wine come to a boil and add the salt. Turn down temperature, cover and let simmer for 10 minutes. Check the chicken is cooked through.

Remove breasts from pan. Bring liquid to a boil and add cream. Add some pepper and sprinkle with fresh tarragon.

Nigella's Scallops and Peas

500g frozen petits pois
1–2 x 15ml tablespoons Thai green curry paste
75g crème fraîche
sea salt flakes or pouring salt, to taste
2 teaspoons groundnut or other flavourless oil
2 teaspoons butter
6 big scallops (such as sold in shell by fishmongers) or 10–12 small ones (such as sold in packets in the supermarket), preferably diver-caught
juice 1 lime
1–2 x 15ml tablespoons chopped
fresh coriander or Thai basil

Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the crème fraîche. Season to taste with salt and perhaps add more curry paste, depending how strong it is.
Heat the oil and butter in a frying pan until foamy, then fry the scallops for about 2 minutes a side. If you are using big scallops, then it is sometimes easier to cut them in half across. When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelized on the outside.
Lift the scallops onto 2 warmed plates and then de-glaze the hot pan by squeezing in the lime juice. stir to mix well and pick up every scrap of flavour, then pour this over the scallops on each plate.
Dish up the pea purée alongside the scallops, and sprinkle with the chopped coriander or thai basil. Serve with another wedge of lime, if you feel like it.

Serves 2 (this is a LOT of peas)

Sunday, January 29, 2012


1 3 1/2 - 4 lb pork butt (pork shoulder), cut into 2 inch cubes*
Table salt and black pepper
1 tsp ground cumin
1 small onion
2 bay leaves
1 tsp dried oregano
2 tbsp juice from 1 lime
2 cups water
1 medium orange, halved

Preheat oven to 300 degrees. Combine pork, 1tsp of salt, 1/2 tsp pepper, cumin, onion, bay leaves, oregano, lime juice and water in large Dutch oven (liquid should barely cover the meat). Juice orange into bowl and remove seeds (I did this right into pot), add juice and spend orange halves. I also used 2 oranges as they were small ones. Bring to simmer on stove top, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork 2-2 1/2 hrs. Flip meat once during this time.

Remove pot from oven and use slotted spoon to removed all meat from liquid, placing in a bowl or on a plate for use later. Remove the onion, orange halves, bay leaves and gross of fat chunks (keep fat liquid) still in liquid. Simmer clean liquid until it is reduce to the point where a spatula leaves a wide clean spot when pulled through. This took me about 20 minute of boiling. About 1 cup of reduced liquid.

Pull the pork apart and return to reduced liquid to coat. Then transfer meat to cookie sheet or broiler pan and place under broiler for 5-8 minutes or until the meat is brown and crispy on one side. Rex would have liked me to have flipped the meat to get it brown on another side but it was pretty good as it was.

* the meat should have about 1/8 of an inch of fat on it, otherwise it will be too lean. you want it nicely marbled.

Recipe adapted from Cook's Illustrated

Monday, July 25, 2011

Vanilla Milk and Chocolate Ice Cubes

Chocolate Ice Cubes

200ml milk
50ml water
1 tablespoon unsweetened cocoa powder
1 teaspoon sugar
1 tablespoon instant coffee (optional)
70g dark chocolate (66%)- I used milk

Vanilla milk
600ml milk
60g sugar
1 vanilla pod

Finely chop chocolate and place in a heatproof bowl.

Pour milk and water in a saucepan, add sugar, cocoa and coffee and mix thoroughly to avoid lumps. Bring to a boil over medium heat then remove from heat.
Pour over the chocolate, melt 5 minutes then mix gently with a wooden spoon to get a cream smooth and creamy.
Cool and pour into an ice cube tray and freeze.

For milk with vanilla

Pour milk into a large saucepan, add sugar and stir to dissolve.
Slit the vanilla pod in the middle, scrape the seeds and put them in the pan.
Bring to a boil over medium heat then remove from heat.
Cool, then refrigerate several hours or preferably overnight.

To serve, place ice cubes in glasses of chocolate (depending on size of glasses 3-4 ice cubes) and pour over the vanilla milk cold.
You can decorate the drink by serving with whipped cream and chocolate or cigarettes into the gourmet dessert by mixing the milk with the vanilla ice cream for a creamy milkshake: the Summer Shock Mister, irresistible nugget of Chocolate .

Simple and effective!

Recipe from Jean-Paul Hévin - I even kept the French translation as I thought it was cute.

Saturday, October 09, 2010

Squash Ribbons with Goat Cheese and Pine Nuts

1 1/2 pounds small zucchini
1 1/2 pounds small yellow squash
6 tablespoons white wine vinegar or champagne vinegar
1/2 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh mint
1/4 cup julienned fresh basil
2 tablespoons minced fresh chives
6 ounces fresh goat cheese, crumbled
1/4 cup pine nuts, lightly toasted

Bring a large pot of salted water to a boil. Add zucchini and squash, and cook for 1 1/2 minutes. Drain. Set aside to cool.

When the squash are cool enough to handle, slice them very thin lengthwise, using a mandoline or a sharp knife. Transfer the squash ribbons to a large bowl.

In a small bowl, combine the vinegar, olive oil, salt and pepper.

When the squash has cooled completely, add the vinaigrette and herbs. Toss gently. Crumble the goat cheese over the top, and sprinkle with pine nuts. Serve immediately.

I think "pasta" style shredded zucchini would be a better texture. Couldn't get the strips thin enough.

Sunday, September 19, 2010

Tres Leches

1 cup all-purpose flour
1 ½ teaspoons baking powder
3 eggs, separated
1 cup granulated sugar
6 tablespoons milk
1 teaspoon vanilla extract

Three-Milk Topping:
2/3 cup evaporated milk
2/3 of a (14-ounce) can sweetened condensed milk
1/2 cup milk
3/4 cup sour cream (room temp or slightly warm)

Whipped Cream Topping:
1 cup cream
¼ cup powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. If using a glass pan, use 325 degrees F. Grease a 9 inch metal square pan or 9 inch glass pan (My pan was ugly, so I just lined the whole thing in Release Foil).

Sift flour with baking powder and set aside. In a large bowl with clean beaters, beat egg whites until fluffy. Add sugar gradually, beating to form stiff peaks. Add yolks, one at a time. Fold in flour mixture and milk; mix well but don’t beat. Pour batter into prepared pan and bake until edges are golden brown, about 30 to 35 minutes. Remove from oven; let cool on a rack.

Prepare Three-Milk Topping by combining all 4 ingredients. Using a skewer, make little holes all over the cake. Pour Topping over cake and let sit until all mixture is absorbed, 20 to 30 minutes. After it has sat for 30 or so minutes at room temperature, go ahead and refrigerate it.

Prepare Whipped Cream Topping Chill cream, bowl and beaters thoroughly. Beat cream with electric mixer until it begins to thicken. Gradually add sugar and vanilla and beat until stiff peaks form. Cover cake with whipped cream with a spatula or knife. Chill until ready to eat (tastes best the next day).

Topping, cut cake into squares and serve, or spread Whipped Cream Topping over squares of cake.

Cut cake and serve. Or cut the cake in squares and top with whipped cream when it is served.

*When doubled this recipe fits well into a 9x13 pan.
** Would add some almond extract to cake next time.

About 9 servings
Cookie Madness

Sunday, September 12, 2010

Vietnamese Lime Leaf Chicken

2 Tbs of Kafir lime leaves in water (fresh would work too)
6 garlic cloves, minced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
4 teaspoons sugar
2 tablespoons vegetable oil
1/2 teaspoon Asian sesame oil

6 tbs Fresh lime juice
3 tbs Asian fish sauce (preferably nuoc mam)
1/4 cup Sugar
1/2 cup Warm water
1 Garlic clove forced through press

2 breasts of chicken, sliced thinly
1/2 lb rice vermicelli noodles
handful of fresh basil leaves
handful of fresh mint leaves

Marinate chicken for 30-60 minutes.

Fry chicken until sauce evaporates and chicken begins to caramelize on the outside. Cook rice noodles and place on plate, drizzling with prepared sauce. Dress with torn mint and basil leaves. I'm too tired to write this properly.

(kinda) Cinnamon Ice Cream

1 cup whole milk
3/4 cup sugar
Pinch of salt
3 3 inch cinnamon sticks, broken up(should be 10 sticks)
2 cups heavy cream
5 large egg yolks

Warm the milk, sugar, cinnamon, salt and 1 cup of the heavy cream. Once warm, cover and let steep for 1 hr at room temperature.

Rewarm the cinnamon mixture. Remove cinnamon slivers with a mesh strainer and discard. Pour the remaining cup of heavy cream into a medium sized bowl.

In a separate bowl, whisk the egg yolks together. Use some warm milk to temper the eggs then proceed in making a custard. Once it coats the back of a spoon, pout into the remaining cup of cream using a strainer to catch any bits of scrambled egg. Stir over an ice bath until cool.

Freeze and mix in oatmeal cookie chunks.

**I think this is a bit too sweet and will make sweet cream ice cream for the cookie bits next time.

Great Oatmeal Cookies

2 3/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups (4 sticks) unsalted room temperature butter (I keep mine cold so that the cookies hold their shape better)
2 cups tightly packed light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
5 cups rolled oats
1 1/4 cups dark raisins (I replaced this with 1 1/4 cups each shredded coconuts and chopped walnuts)

**I made half and had 59 cookies (after eating some dough)

Preheat the oven to 375 degrees. Lightly spray cookie sheets with cooking spray or line them with parchment paper. Sift the flour, baking soda, cinnamon and salt into a bowl and set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter, sugars and vanilla extract on medium speed until smooth and light in texture, 2 minutes. (If your butter is cold like mine, this will take a bit longer) Add the eggs one at a time, beating well after each addition. On low speed, mix in the dry ingredients, oats and raisins until just combined. (This would not have fit into my stand mixer) Scrape the bowl as needed to blend evenly. Chill the dough for 10 minutes.

The recipe called for the dough to then be rolled into logs for cutting. I prefer the free form of scooping the dough and dropping onto the cookie sheet, using a small ice cream scoop. In batches, bake until the cookies are cracked on top but slightly moist, rotating the pans (half way through baking) as necessary to bake evenly, 14-15 minutes. Transfer to wire racks and let cool completely.

I am using these as a mix in for cinnamon ice cream.


Sunday, August 22, 2010

Amazing Sweet Potatoes

5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
1 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, egg, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.

In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Saturday, August 07, 2010

Wild Mushroom Spaghetti

9 to 11 ounces (250 to 300 grams) wild mixed mushrooms (I would probably buy around 14 ounces (400 grams) mushrooms, as you have to trim a bit off)
3 tablespoons olive oil
1 clove garlic, finely chopped
1 to 2 small dried red chiles, pounded or very finely chopped
Salt and freshly ground black pepper
1/2 lemon, juiced
1 pound (455 grams) dried spaghetti
A small handful grated Parmesan
1 handful fresh parsley, roughly chopped
2 ounces (55 grams) unsalted butter

Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly, but tear any larger mushrooms, like girolles, chanterelles. and blewits in half. Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chile with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavor). Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season, to taste.

Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the Parmesan, parsley, and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

Jamie Oliver

Wednesday, July 28, 2010

Rex's Fish Cakes

1 large fillet fish (we used cod)
1 large pre-cooked potato
3 Tbs mayo
1 egg
1 Tbs fresh herbs
Bread crumbs(from 2 slices of bread)
2 tbs Veggie oil

Boil fish for approximately 10 minutes. Leave to cool for about 30 minutes or until you can handle the fish comfortably. Remove bones and skin from fish while flaking into a large mixing bowl.

Roughly smash the potatoes (if they aren't already) and mix into flaked fish. Add mayonnaise and egg and mix to combine. Incorporate the herbs and a pinch of salt and pepper into fish mixture.

Form into about 4-5 patties and dredge in bread crumbs. Heat oil in pan to a medium heat. Place fish patties in oil and brown on both sides. All ingredients are previously cooked, so you don't need to worry about cooking through, just browning.

* This is something Rex made up as he went along, so remember measurements weren't taken and these are only guesses. Adjust accordingly

** We used dill, thyme, and marjoram. Would like to use more dill next time but we both love it. We only used both marjoram and thyme cuz we can't tell the plants apart.

Tuesday, May 25, 2010

White Chicken Chili

2 tablespoons vegetable oil
1 pound diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth (we end up using more)
1 (16 ounce) can diced tomatoes
1 diced green chile
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1 (15 ounce) can white beans**
Handful of frozen corn
salt to taste
ground black pepper to taste
1 lime, sliced
1 Avocado
Sour Cream
Cheddar Cheese
Tortilla Chips

Heat oil, and cook onion and garlic until soft.

Stir in broth, tomatoes, chilies, and spices. Bring to a boil add chicken and beans then simmer for 1 hour for dry beans or 10 minutes for canned minutes.
Add corn; simmer 5 minutes. Season with salt and pepper to taste.

Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

** Out of necessity we have to use dry beans and soak overnight. This means we need to simmer the chili for an hour. If using canned it only needs about 10 minutes.

Monday, April 05, 2010

Salted Caramel - Alton Brown

14 1/2 ounces sugar
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon cream of tartar
1 cup heavy cream, room temperature
2 teaspoons soy sauce
8 tablespoons unsalted butter, cut into 8 pieces, at room temperature
1 tsp vanilla
1 teaspoon coarse sea salt

Line the bottom and sides of an 8-inch square pan with parchment paper.

Combine the sugar, water, corn syrup, and cream of tartar in a heavy 4-quart saucepan and put over high heat. Stir occasionally until the sugar has dissolved. Cover and continue to cook for 5 minutes.

Meanwhile, combine the heavy cream and soy sauce in a liquid measuring cup. Have this and the butter standing by.

Remove the lid from the sugar mixture, and attach a candy thermometer to the side of the pan. When the sugar mixture reaches 230 degrees F, reduce the heat to medium and cook, without stirring, until the syrup is a golden color and is approaching 300 degrees F, about 6 to 7 minutes. At this point, there is less likelihood of any crystallization, so gently swirl the pan to break up any hot pockets.

When the temperature approaches 350 degrees F, it will turn deep amber. Remove the pan from the heat, and gently swirl again to break up all of the hot pockets. Cool for 2 minutes.

Carefully incorporate the cream, soy mixture, butter and vanilla into the pan. Stir to combine. Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until it reaches 255 degrees F. Remove from the heat and pour into the parchment-lined pan, tap gently to release air bubbles.

Cool on a cooling rack for 30 minutes, and then sprinkle evenly with the salt. Continue cooling on the rack for an additional 3 1/2 hours. Cut into 1-inch pieces and wrap individually in parchment. Store in an airtight container for up to a week.

** Rex may have omitted the Soy Sauce. These are like crack, can't stop!

Sunday, March 28, 2010

Jam Roly Poly

1 1/2 cups self-rising flour
Pinch of salt
75g/3 oz shredded suet or vegetable shortening
Zest of one lemon
6 tbs jam (raspberry was great)
Cold water

Preheat oven to 350. Line baking sheet with parchment.

Sift flour and salt into a medium bowl. Stir in suet and lemon zest. Mix with cold water, a little at a time, until you can gather the mixture into a soft ball with your fingers. Knead on a lightly floured board until smooth and pliable.

Gently roll pastry into a rectangle that is approx 8 x 12 inches. Spread jam evenly over the pastry, leaving 3/4 in boundary.

Brush the pastry edges with a little water and roll up the pastry. Take care not to squeeze out the jam. Place roll, seam side down, on the baking sheet. Cook for 30-40 minutes until risen, golden and cooked through. Leave roll to cool for a few minutes. Cut into thick slices and server with cream, custard, ice cream or whipped cream.


Best Tortilla Soup

8 cups chicken broth/stock
1 tablespoon minced fresh garlic
2 tablespoons fresh cilantro, minced
1 tablespoon onion flakes
1 can chopped tomatoes
1 tablespoon chipotle chiles in adobo seasoning
1 teaspoon salt, or to taste(omitted)

2-3 cups shredded rotisserie chicken meat
Bag of tortilla chips(thick cut)

6-8 ounces Monterey Jack cheese, grated (we used mild cheddar and it was fine)
2 avocados, peeled and sliced
Sour Cream

Place the broth, garlic, cilantro, onion, tomatoes, chiles with adobo and salt in a large pot and simmer for about 15 minutes.

Add the chicken and continue cooking for another 15 minutes.

Place a handful of fried tortilla strips in the bottom of your serving bowls. Ladle some soup over the tortilla strips and top with a little cheese, a dollop of sour cream and a few slices of avocado. Serves 6-10.

** we cut this recipe in half and it would have served 3 maximum. It was the BEST we have ever made.

Sunday, February 21, 2010

Indonesian Ginger Chicken

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8-12 cloves)
1/2 cup grated ginger

~3.5 lbs of bone-in skin-on chicken(2 chickens)

1 Tbs corn starch

Cook honey, soy, garlic, and ginger in small sauce pan until honey has melted. Place chicken in Pyrex baking pan (9x13), skin side down and pour on sauce. Cover with foil and marinate overnight in the refrigerator (3 hrs is fine).

Preheat oven to 350.

Bake chicken for 30 min with the foil still on. Uncover the pan and turn chicken skin side up and raise the temp to 375. Bake for another 30 minutes or until the juices run clear. Remove chicken to serving plate and bring pan juices (there will be a lot) to a boil in a small sauce pan. Create a slurry with corn stark and let marinade thicken into a glaze. Pour over chicken or serve as a gravy.

This was excellent with stir fried veggies and coconut rice.

Ina Garten

Tuesday, January 26, 2010

Szechuan Green Beans

1 lb fresh green beans
vegetable oil cooking spray or 2 tablespoons peanut oil
1 teaspoon ginger, peeled, minced
1 garlic clove, minced
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon brown sugar
1/2 teaspoon sesame oil
pinch crushed red pepper flakes

Wash beans, trim ends and remove strings.

Coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot. Add ginger and garlic and saute 30 secs. Add beans, saute 5 minutes.

Combine 2 tablespoons water and remaining 5 ingredients. Stir well. Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.

Thursday, January 21, 2010

Parsnip Soup

3 large parsnips, peeled, cut into 1-inch pieces

2 tablespoons butter
1 leek, chopped (about 1 cup)
3 cups chicken stock
1 cup milk
pinch of ground allspice
6 bacon strips, sliced and baked with parsnips
Sour cream

Preheat oven to 400°F. Spread out parsnips and chopped bacon in single layer on rimmed baking sheet. Roast parsnips until brown, stirring occasionally, about 30 minutes.

Melt butter in heavy large saucepan over medium heat. Add leek and sauté until soft and translucent, about 5 minutes. Add parsnips and bacon and sauté 5 minutes. Add stock and boil until parsnips are tender, about 5 minutes. Add milk. Remove from heat. Working in batches, puree soup in blender. Return to saucepan. Stir in allspice. Season with salt and pepper. (Can be made 2 days ahead. Cool, then cover and chill.) Bring soup to simmer. Ladle into bowls. Top with dollop of sour cream and serve.

Variation of Creamy Parsnip Soup from Epicurious

Monday, January 11, 2010

Chicken Piccata

4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
Additional all purpose flour

2 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.


Tuesday, December 01, 2009

Pumpkin Pie

1 pre-baked pie crust

2 cups of pumpkin puree
1 cup packed dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/4 tsp ground cloves
1/2 tsp of salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs

Preheat oven to 400 (gas mark 6)

Process pumpkin, sugar, spices and salt in blender or food processor until combined. Transfer pumpkin mixture to a 3 qt saucepan. Bring mixture to to a sputtering simmer over medium high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 min.

Whisk heavy cream and milk into the pumpkin mixture and bring to a bare simmer. Process the eggs in the blender until mixed. Temp the eggs with the pumpkin mixture in the blender. Slowly pour warm egg mixture into the remaining pumpkin mixture. Pour the pumpkin custard into the pie shell.

Bake until the filling is puffed, dry looking and lightly cracked around the edges and the center of the pie wiggles like gelatin when shaken. This should take about 25 minutes. Cool at least one hour.

Serve with whipped or extra thick heavy cream (or ice cream!).

Pumpkin Puree

2 medium sized sugar pumpkins
Tin foil
Cooking Spray

Preheat oven to 400(number 6), cut pumpkins in half and scoop out strings and seeds. Line two baking sheets with the tin foil. Spray the foil with the cooking spray and place pumpkin halves on the baking sheet. Roast pumpkins until the meat is soft enough to scoop out with a spoon, about an hour. When pumpkins cook, scoop out the meat and process in a blender or food processor. Add a bit of water if it's too dry but you don't want the pumpkin to be runny at all.

Place in Tupperware and keep refrigerated for a maximum of 3 days.

Monday, November 16, 2009

Beef and Chestnut Stew

1/2 cup flour
salt and pepper
2 tsp ground nutmeg
1 lb lean boneless shin/stewing beef cut into 1" cubes
2 tsp olive oil
4 shallots peeled and cut in half
2 cloves garlic peeled and crushed
2 carrots cut in large chunks
1 can of diced or crushed tomatoes
lemon zest (I didn't use)
16 oz of beef stock
7 oz of red wine
1tbsp thyme
7 oz whole, cooked chestnuts

Preheat oven to 325. Shake beef in ziploc with flour, salt, pepper and nutmeg. Brown beef with oil in dutch oven in batches. When the meat has been browned on all sides, remove and set aside. In same pan, cook shallots, garlic and carrots for 2-3 minutes. Add beef back in along with can of tomatoes. Add the rest of the ingredients and bring to a boil. Transfer pot from stove to oven and let cook for 1.5-2 hrs. Serve with potatoes.

Tuesday, September 01, 2009

Coconut Shrimps

28 large shrimp (about 1 1/2 pounds)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut

To prepare shrimp, peel and de-vein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.

Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.

Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place in peanut oil that has been heated on a medium heat. Cook until coconut has lightly browned.

4 Tbs of high quality orange marmalade
22 Tbs of Dijon mustard

Place both ingredients in a microwave proof dish, heat for 30 or just long enough to help mustard and marmalade melt into one another. Let cool a bit and serve with shrimps.

Sunday, August 02, 2009

Open-Face Chicken Cordon Bleu

4 chicken cutlets (1 pound total; about 1/4 inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
8 spinach leaves, trimmed
4 thin slices boiled ham (2 ounces)
3 ounces Gruyère, coarsely grated (1 cup)

Preheat broiler. Pat chicken dry and sprinkle with salt and pepper. Heat butter in a flameproof 12-inch heavy skillet over moderately high heat until foam subsides.

Sauté chicken in butter, without turning, until cooked through and undersides are golden, about 2 minutes. Remove from heat and turn chicken over, then top each cutlet with 2 spinach leaves, 1 slice ham (folding it to fit), and 1/4 cup cheese.

Broil 3 inches from heat until cheese is melted, 1 to 2 minutes.

Tuesday, July 14, 2009

Rex's Sidecar (my favorite)

1/2 oz Cointreau
1 oz good brandy or cognac
2 oz fresh lemonade

Pour the juice and alcohol over ice, shake.

Served in sugar rimmed glass.

Sunday, July 05, 2009

Rex's Limoncello

300 ml vodka
300 ml simple syrup
zest of 2 lemons

Zest the two lemons with a microplane zester. Add this zest to the vodka and let sit for at least 2 weeks, preferably 3 weeks.

Combine lemon-y vodka and simple syrup and strain out lemon zest.

Serve chilled.

*Absolutely AMAZING!

Chicken Strips

A couple of chicken breast cut into strips
1-1.5 cups of flour for dredging
veggie oil

Marinate chicken in buttermilk for at least 20 minutes(reserve some buttermilk). In a bowl combine the flour and seasonings. Drizzle some remaining buttermilk into this dry ingredients.

Heat Oil, dredge chicken, cook until light golden brown.

Diabetes Cake aka BC Coconut Cake

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.

*I only lightly dusted with coconut on the top.

Szechuan Green Beans

1 pound Chinese long beans (used fresh green beans)
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
pinch red pepper flakes
1 tablespoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
Pepper to taste, optional
2 tablespoons vegetable or peanut oil for stir-frying, or as needed

Wash the beans, drain thoroughly, and trim the tops and bottoms.
Chop the garlic and ginger.
Heat 1 tablespoon oil over medium heat. Add the beans and stir-fry until they start to shrivel or "pucker" and turn brown (5 - 7 minutes). Add the garlic, ginger, red pepper flakes, soy and sugar. Stir-fry for a few seconds until aromatic and sauce has thickened.

Thursday, June 18, 2009

Pioneer Woman's Chocolate Sheet Cake

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan (9x13 glass baking dish) and bake at 350-degrees for 20 (35 minutes, then start checking, mine took a lot longer than the original 20 minutes I had planned on).

While cake is baking, make icing:
Chop 1/2 cup pecans finely. (I left these out)
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

Thursday, June 04, 2009

Moroccan Braised Beef

3 tablespoons olive oil, divided
2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes
2 cups chopped onions
3 garlic cloves, chopped
1 tablespoon garam masala*
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 cup dry red wine
1/2 cup dry Sherry
2 cups beef broth
1 14 1/2-ounce can diced tomatoes in juice
1 1/2 cups golden raisins

Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)

Garam Masala

1 tablespoon coriander; ground
1 tablespoon cumin; ground
1 tablespoon ground black pepper
1 tablespoon cayenne pepper; ground
1 tablespoon fennel seeds; ground
1 tablespoon ginger; ground
1 tablespoon cardamom; ground
1 tablespoon nutmeg; ground
1 TEASPOON cloves; ground

Serves 6-8

Barefoot Couscous

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pine nuts, toasted
1/4 cup currants

Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.

Add the pine nuts and currants to the couscous, stir and serve.

Serves 6-8

Sunday, May 31, 2009

Guinness-Milk Chocolate Ice Cream

7 oz milk chocolate, finely chopped (used Galaxy, great flavor)
1 cup whole milk
1/2 cup sugar
pinch of salt
4 egg yolks
1 cup heavy cream (used double, single next time)
3/4 cup Guinness Stout
1 tsp vanilla

Chop chocolate and place in medium bowl with a sieve over it.

Warm the milk, sugar and saltin medium saucepan. Ina separate medium bowl, whisk egg yolks. SLowly pour the warm mixture inot the egg yolk, whisking constantly, then scrape the wamred egg yolks back into saucepan. Stir the egg mixture constantly until it coats the back of a spoon. Pour custard through sieve onto chopped chocolate, stir until chocolate is melted, add vanilla extract and cool. Chill in refrigerator until ready to churn.

Almost Almond Amaretto

1 cup whole milk
3/4 cup sugar
pinch of salt
2 cups heavy cream (single)
1 cup whole almonds, toast and coarsely chopped **
5 large egg yolks
1/4 tsp almond extract
1 cup candied cherries (glacé cherries)**

Warm the milk, sugar, salt, and 1 cup of the cream in a medium saucepan. Finely chop the toasted almonds and add them to the warm milk mixture. Cover, remove from heat and let steep at room temp for 1 hr.

Strain the almond infused milk into a separate medium saucepan. Press the almonds through sieve to extract as much flavor as possible. Save these almonds.

Rewarm the almond milk. Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk the egg yolks. Slowly temper the egg yolks with the warmed almond mild, then add tempered eggs back into saucepan.

Stir the almond-egg mixture constantly until it coats the back of a spoon. Pour custard through sieve into remaining cream, add almond extract and cool. Chill in refrigerator until ready to churn. Add saved almonds to ice cream mixer in the last few minutes of churning, stir in chopped cherries. Freeze hard.

This recipe calls for you to use a new chopped cup of almonds, but I don't think you really need it. I would also cut down cherries and almonds to 1/2 cup each. Too much "stuff" in this ice cream, but great flavor.

David Lebovitz

Monday, May 18, 2009

Applesauce Stolen from Amy

3 LB mixed apples (Courtland, McIntosh, Gala, Golden Delicious), cored and quartered
½ c water
¾ - 1 c sugar, to taste
Juice of ½ lemon
2 tsp cinnamon

In a large saucepan combine the apples, ½ c water and sugar, bring the liquid to a boil, and simmer, stirring occasionally and breaking up the apples, for 20 minutes. When the apples are tender and the mixture is the consistency of a chunky puree make saucy with a hand blender and, if needed, return to the saucepan. Simmer the applesauce, gently, for an additional 5-10 minutes or until slightly thickened. Adjust seasoning with lemon juice, sugar, and cinnamon. Serve warm or chilled.

I make this probably once a month, love it.

Thursday, May 14, 2009

Orange Julius

1 1/4 cups fresh orange juice
3/4 cup water
1 large egg white (pasturised substitute is fine; 3 tbsp)
1 tsp vanilla extract
1/4 cup sugar
2 cups ice

Combine all of the ingredients in a blender and blend on high speed 45-60 seconds, until mixture is very smooth and frothy. Use slightly less ice for a thinner consistency; use slightly more for a thicker shake-like consistency.
Serves 4, makes about 36oz.

This really does serve a strong 3 and respectable 4.

** I will add a pinch of salt next time to see if it brightens the flavor or I might just get a salted lassi!

Tuesday, March 31, 2009

Pea and Mint Soup

2 tablespoons unsalted butter
2 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
1/2 cup freshly chopped chives
Garlic croutons, for serving

Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.

*Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the vent hole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot or cold.

I cut in half.

Ina Garten

Friday, March 20, 2009

Barefoot Chicken with 40 Cloves

3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

**I cut the amount of chicken in half and kept the sauce as directed for 2 people. Rex likes sauce

Friday, March 13, 2009

Nutella Thins

1 cup plus 2 tbsp all purpose flour
1 tbsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, room temperature
6 tbsp Nutella
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 cup quick-cooking oats (not instant or regular)

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together butter, Nutella and the sugars until mixture is fluffy. Beat in the egg and the egg yolk, followed by the vanilla extract.
Working at a low speed or by hand, gradually blend in the flour mixture and the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).
Drop teaspoonfuls of the batter (1/2-inch balls) onto prepared baking sheet, leaving at least 2-inches between cookies to allow for spread.
Bake for 10 minutes, until cookies are set.
Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.

Makes about 6-7 dozen cookies

Tuesday, March 10, 2009

Panang Curry

1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste,such as sambal oelek (I used 1/2 a diced jalepeno)
1 cup water
1 13 1/2-to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups (diced cooked chicken would work nicely)
1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 yellow, orange, or green bell pepper cut into 3/4-inch pieces
1 large red bell pepper, cut into 3/4-inch pieces

Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste(jalapeno); stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt.

DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.

Tuesday, March 03, 2009

Amaretto Cheesecake

8-10 Digestive cookies
3 Tbs melted butter

24 oz cream cheese
2/3 cup sugar
5 tsp cornstarch
3 eggs
1 yolk
1/4 cup whipping cream (single or double work, not extra thick)
1/2 cup amaretto
2 tsp almond extract

Combine crushed biscuits and butter in springform pan, press crumb mixture to form base of cake.

Combine cream cheese, sugar, and cornstarch. Beat till smooth. Add eggs and egg yolk one at a time until incorporated, stir in whipping cream, amaretto, and almond extract. Pour cream cheese mixture over crust

Bake at 400 (oven setting 6) for 10 minutes, reduce temperature to 200 (1) and bake for an additional 1 hr 15 minutes or until the center no longer looks wet or shiny (this took at least 1 hr 45 min for me). Run knife around edge to cake to prevent cracking and leave cake in the turned off oven for 30 more minutes. Chill, uncovered, overnight.

Wednesday, February 18, 2009

Chocolate Cherry Cookies

1/2 cup butter
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 (10 ounce) jar maraschino cherries
Preheat oven to 350 degrees F (180 degrees C).

Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth.

Roll into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Drain cherries and reserve juice. Press center of each ball with thumb. Place a cherry in indentation.

In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)

Bake for 10 minutes.

**Rex used glace cherries and there was no juice, he simply put a dollop of the chocolate mixture on the cookie and it tasted great. Had a bit of a chewy texture from the frosting.

Tuesday, February 17, 2009

Spaghetti with Meatballs

For the meatballs:

1 pound ground pork
1 pound ground beef
1 1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:

1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion) ***I used ~2 tbs of onion
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or marinara sauce
1 tablespoon dried oregano
1/2 Tbs dried basil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
*** I would add whatever seasonings or veggies you like, probably not mushrooms

Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch (I used less). Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a tongs. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard all but 1 Tbs of the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

This says it would serve 6, I would say more like 8. (I cut the recipe in half and had 9 or 10 meatballs, big ones.)

Tuesday, February 10, 2009

Chicken and Sausage

1 large onion
1/2 cup olive oil
2 tsp English mustard
1 tbs dried sage
1 lemon
1 tbs Worcestershire sauce
2 Kg chicken cut into 10 pieces (or 10 thighs)
12 sausages
2 tbs chopped sage leaves

Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, the lemon juice, the squeezed-out husks cut into eighths, and the Worcestershire sauce. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinate in the fridge overnight, or for up to two days.

Preheat the oven to gas mark 7/220°C/425F. Allow the chicken to come to room temperature in its marinade.

Arrange the chicken pieces in a roasting tin, skin-side up, with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over halfway through to colour them evenly.

Serves 6
Nigella Lawson