Thibeault's Table - Recipe Collection

Thibeault’s Table
A Recipe Collection
Welcome to my Table
Ann Thibeault
APPETIZERS
Antipasto Potato Cheese Quesadillas

Artichoke Heart And Red Pepper Bites Potato Leek Soup With Chicken Balls
Asparagus - Cream Of Asparagus Soup Potato Salad - Warm Asian
Asparagus Ravioli Potato Salad - Warm Pesto Potato Salad
Black Bean Dip Prawn and Avocado Salad
Black Olive Tapenade Rice Salad Puttanesca
Blue Cheese Tartlets Roasted Peppers And Italian Sausage
Caesar Salad Antipasti
Carpaccio Roasted Red Pepper And Watercress
Chicken Liver Pate Salad
Chicken Livers - Crostini with Chicken Roasted Tomato Soup
Liver Spread Salad Nicoise
Chorizo with Wine and Pimientos Seafood Salad
Clams Recanato She Crab Soup
Leek - Cream of Leek With Stilton Shellfish sauce - Remoulade sauce
Mushroom - Cream Of Mushroom Soup Shrimp - Dan's Baked Stuffed Shrimp
Curried Butternut Squash Soup Shrimps - Skewered Shrimp With
Curried Cauliflower Soup Lemon Pesto
Escargot In Mini Toast Cups Spanish Tapa - Garlic Shrimp
Focaccia topped with warm Goat Cheese Spanish Tortilla (Potato Omelette)
Garlic - Baked Garlic And Sun Dried Spinach Squares
Tomatoes Stracciatella Soup
Hearts of Palm Salad Stuffed Endives With Crab Meat
Hoax Couture Dip Tapenade
Hot crab dip Tomato Dill Soup
Hot Crab Meat Puffs Tomato - Oregano Tarts
Hummus Tuna Pate
La Gougere Vittorio's Spinach Salad
Layered Crab And Spinach Terrine Warm Romaine And Potato Salad
Lemon Basil Potato Salad White Lady Chicken Soup
Light & Fragrant Thai Soup W/Chicken,
Spinach & Mushrooms
Lobster Bisque
Marinated Mussels (Mejillones A La
Vinagreta)
Mexican Layered Supreme
Minestrone Soup
Mini Pissaladiere
Mushrooms And Pimientos In Puff
Pastry
Onion Tart: Caramelized Onion Tart
Orange Almond Salad
BEEF AND VEAL
Beef Braciole
Beef Burgundy/Bourginon.
Beef fillet in blue Stilton sauce
Beef Stew
Beef Tenderloin - Kabobs
Bolognese Sauce
Beef - Braciole 2
Braised Oxtail with Olives and Orange
Beef - Broiled Filets Mignons With
Green Peppercorn Sauce
Chili - Tex- Mex Seven Pepper Chili
Greek Meatballs With Avgolemono
Sauce
High Heat cooking Instructions
Peppers - Julia's Stuffed Peppers
Meat Loaf Magnolia
My Meatballs
Steak -Pan Seared NY steaks XO
Cognac Peppercorn cream sauce
Oven Pot Roast
Oxtails - Braised Oxtails With Spaetzle
And Vegetables
Pappardelle With Oxtail, Mushrooms
And Tomato
Roasting A New York Strip Roast/Prime
Rib or RibEye
Salisbury Steak In Mushroom And
Green Peppercorn Sauce
Shortribs - Buckhead Diner Shortribs
Spanish Oxtail Stew (Rabo De Toro A
La Andaluza)
Steak Au Poivre
Steak Diane
Taco Meat
Tex-Mex Beef and Potato Tortillas
Veal Chop with Tomato Black Olive
Salsa
Veal Piccata
Veal - Roasted Veal Shanks
Wine-Braised Veal Shanks
BISCUITS AND BREADS
Bagels
Chocolate Strawberry Shortcake
Cinnamon Rolls (Buns)
Corn Tortillas
Cornbread Loaf
Cornbread Muffins
Country Biscuits
Flour Tortillas
Italian Bread
Pancakes
Raspberry Scones
CHICKEN /TURKEY/DUCK
Chicken Breasts with Mushroom

Duxelles
Chicken in a Mushroom Cream Sauce
Chicken in Broth with Couscous and
Vegetables
Chicken in Milk
Chicken in Puff pastry (Poulet En Croute
Lutece)
Chicken Liver Pate
Chicken Livers - Crostini with Chicken
Liver Spread
Chicken / Veal Scaloppini
Chicken Pot Pie With Herbed Crust
Chicken Schnitzel
Chicken Souvlaki
Chicken Stew And Dumplings
Duck Breast With Figs And Port
Duck Breast
Duck with Orange
Enchiladas De Pollo
Italian roasted chicken
Moghul Braised chicken (Mughalai
Korma)
Pollo Rollatina
Rock Cornish Hen With Wild Rice
Stuffing And Wine Sauce
Sauteed Duck Breast
with Red Wine, Pears and Peppercorn
Sauce
Curry - Simple Chicken Curry
Simplest Roast chicken
Spicy Chicken - In lettuce cups
Thai - Spiced Cilantro Chicken
Chicken - Deboned Stuffed Chicken
Chicken - Pollo Alla Marengo
DESSERTS
Almond Cake From Albufeira, Portugal

Apple Crisp
Apple Galette
Apple Pinwheels in Syrup
Apple - Individual Country Apple Pie's /
Warm Caramel Sauce
Banana's Foster
Banana Won Tons
Blueberry Upside-Down Cake
Blueberry Tart/Pie
Boston Cream Pie
Bread And Butter Pudding With
Caramel Sauce
Butter-Lard Pastry
Butter Tarts
Butter Toffee
Caramel Sauce
Carmelized Pears with Tiramisu Cream
Cassata Cake (Sicilian Ricotta
Cheesecake)
Cherry Coffee Cake
Chocolate Chip Cookies
Chocolate Chip Shortbread Cookies
Chocolate Mocha Roll/Layer
Chocolate - Pate Du Chocolate With
Creme Anglaise
Christmas Yule Log
Cream Cheese Brandy Cherry Balls.
Cream Cheese Danish Coffee Cake
Cream Puff Ring
Creme Anglaise
Crème Carmel
Brownies - Decadent Brownies
Fudge - Maple Cream
Gingerbread cake with Lemon sauce
Gingerbread With Warm Lemon Sauce
Gingersnaps - Extra-Spicy Gingersnaps
Graham Cracker Chewies
Hot Apple Rum Cake
Apple Cake - Torta Di Mele Al Burro
Brownies - Marbled Cream Cheese
Brownies
Apple - Spanish Apple Tart
LAMB AND GOAT
Boneless Leg of Lamb Stuffed

Lamb - Deviled Rack of Lamb
Lamb Ragout With Winter Vegetables
Lamb Shanks
Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee)
PASTA AND RICE
Asparagus Ravioli
Bolognese Sauce
Fettuccine Natasha
Mama's Meatballs and Tomato Sauce
Noodles - Homemade Noodles for Soup
Pappardelle With Oxtail, Mushrooms And Tomato
Pasta - Homemade Pasta
Pasta Aglio E Olio.
Penne in a Garlic Broth with Grilled Chicken
Sausage And Rosemary Sauce
Rice Salad Putttanesca
Sesame Noodles
Spaetzle with Brown butter
Tomatoes - Fresh Tomato Sauce
Tuna Casserole
Wild Mushroom and Pesto Lasagne
PORK
Pork - Breaded Pork Tenderloin

Ribs - Country Style Ribs
Pork - Fresh Ham With Cracklings And Pan Gravy
Greek Ribs
Pork - Grilled Pork Tenderloin Rosemary and Orange sauce.
Ham - Crepes A La Montespan
Herb Crusted Rack of Pork
Homemade Italian Sausage
Jambalaya - Pork and Sausage
Pancetta-Wrapped Pork Roast
Pork - Carnitas
Pork Tenderloin
Pork Tenderloin Wellingtons
Stuffed Cabbage
Stuffed Marinated Loin Of Pork
Stuffed Pork Tenderloin
SEAFOOD
Crab Stuffed Sole

Crabmeat Casserole
Crawfish Étouffée
Paella A La Valenciana
Parmesan Fried Flounder with Tomato-Basil Butter
Salmon Patties
Salmon With Julienne Vegetables
Sole in Cream Sauce
Thai Curried Fish
TEX –MEX
Taco Meat
Blueberry Salsa
Chiles Rellenos
Enchiladas De Pollo
Potato Cheese Quesadillas
Salsa - Cooked Salsa
Salsa Fresca
Salsa Verde
VEGETABLES AND SIDE DISHES
Wild Rice Casserole

Baked Tomatoes with Parmesan Cheese and Herbs
Blueberry Salsa
Butternut Squash (Roasted)
Butternut Squash Tortellini with Toasted Walnuts
Cabbage Rolls
Cauliflower and Potatoes in a Spicy Curry Sauce
Chiles Rellenos
Corn Cakes
Corn - Light Corn Custard
Cream Of Asparagus Soup
Pears - GRATIN OF PEARS
Green Bean, Zucchini and Potato Stew (Fassolakia Iadera
Mung Bean and Cauliflower Stew
Mushroom Bread Pudding
Parisienne Potatoes
Parsley Bread Dumplings
Porcini Mushroom Cream Sauce
Potato Croquettes
Potato Gratin
Potato Gratin in Chicken Broth
Roasted Potatoes
Serviettenknodel
Spicy Black Bean Salsa
Spinach - Tiny Spinach Soufflés
Stuffed Zucchini Tambourines
Tomato Black Olive Salsa
Turnip Puff Surprise
Zesty Cheddar-Asparagus Quiche
APPETIZERS
Antipasto
=========
1 cup olive oil
1 bottle of tomato or V8 juice
30 small mushrooms
4 carrots
30 green beans
1/2 lb asparagus
30 snow peas
1 small cauliflower
2 large white onions or use pearl onions
1 green pepper
1 red pepper
1/2 lb black and or green olives
4 or 5 cloves of garlic
1 can of artichoke hearts
1 to 2 cans of white solid tuna
Prepare vegetables:
Slice carrots, snow peas, trim green beans and asparagus, break cauiflower
into small pieces, slice onions into 1/4 or 1/8th, slice green and red
pepper into small strips, clean mushrooms, and peel garlic cloves
par boil vegetables in a large pot of boiling water to which vinegar has been
added. Add the vegetables in the order of the length of time they take to
cook, ie, carrots, green beans, cauliflower, etc..
Bring juice and olive oil to a boil and add mushrooms. Cook 2 to 3 minutes
and add garlic cloves. Remove from heat.
When vegetables are cooked, drain and add to mushrooms and tomato and oil
mixture. Add artichoke hearts and olives. When cool add tuna.
This can be eaten as is and can be kept in the frige for a short period of
time, or you can bottle it and process to store for an extended time.
Recipe can be doubled or tripled.
Servings: 4
Artichoke Heart And Red Pepper Bites
====================================
April 12/02 From Perfect Entertaining website
These simple appetizers are something that we always have on hand for surprise guests.
They freeze extremely well, are very easy to make, and are always popular. They go
together very well with the rest of this festive Easter menu and require no preparation
time at all on a very busy day. Simply defrost and eat!
6 ounces marinated artichoke hearts in oil

6 ounces roasted bell peppers
1 small chopped onion
2 minced cloves garlic
4 eggs
2 cups shredded Cheddar cheese
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley
Dash hot pepper sauce
Freshly ground black pepper
Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the
artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted
peppers and discard the liquid. Finely chop the artichoke hearts and peppers
and set aside. Heat a large skillet over medium heat. Add the reserved oil,
onion, and garlic. Cook for five minutes, or until soft and translucent.
Remove from the heat and cool slightly. Beat the eggs in a large bowl until
thick and lemon colored. Beat in the remaining ingredients along with the
artichoke hearts, peppers, and onion mixture. Pour into the prepared pan.
Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then
cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or
freeze for up to a month. Serve cold, at room temperature, or gently
reheated in a 300 degree oven for 5-10 minutes.
Makes 60 bites.
Servings: 4
Asparagus - Cream Of Asparagus Soup
===================================
1 pound of fresh asparagus, cut into 1/2 pieces. Reserve Tips.
1 small minced garlic clove
4 cups chicken broth
1 cup heavy cream
3 to 4 tablespoons butter/margarine
3 to 4 tablespoons flour
salt and pepper

.
Melt butter or margarine and add flour making a roux. Cook for 3 or 4
minutes. Do not brown. Add chicken broth and chopped asparagus and simmer
for 15 to 20 minutes. Add cream and season with salt and pepper. Add
asparagus tips and cook for a few more minutes.
Optional, Puree soup.

Asparagus Ravioli
=================
3/4 lb. asparagus
1/4 cup butter
1 green onion
1 clove garlic
Salt and Pepper
3 Tbsp finely chopped fresh basil or 1 tbsp dried basil
1/4 cup water
1 tbsp. all purpose flour
10 egg roll wrappers or won ton wrappers
1/3 cup freshly grated Parmesan cheese
.
Cut asparagus stalks into 2 inch lengths; reserve tips for garnish. In large
skillet, heat 1 Tbsp of the butter over medium high heat; add asparagus
stalks, garlic and green onion. Sprinkle with salt and pepper to taste; toss
to coat. Stir in half of the basil and 2 Tbsp of the water; cover and cook
for 3 to 5 minutes or until asparagus is tender. Puree in food processor or
blender. Let cool; cover and refrigerate for at least one hour or up to 24
hours.
Stir together flour and remaining 2 tbsp water to make paste. If using Egg
roll Wrappers cut into 4 squares each or use either round or square won ton
wrappers. Mound teaspoon of asparagus puree on wrapper and Brush flour
paste around mounds edges. Position second wrapper on top so that edges are
even; press down around mounds to force out air and seal well all around
mounds. Using sharp cookie cutter or knife, cut around each ravioli to make
a nice edge. Transfer to towel. Repeat with remaining wrappers and filling,
covering ravioli with towel as you work. (Ravioli can be prepared up to 1
hour before cooking.)
In large kettle of gently boiling water, cook ravioli in batches, for about
2 minutes or until they rise to top and are tender. Drain on clean towel and
transfer to heated plates. Keep warm in low oven. In last batch of ravioli
cook reserved asparagus tips.
Meanwhile, melt remaining butter , stir in remaining basil. Drizzle butter

mixture over ravioli. Sprinkle with Parmesan. Garnish each plate with
asparagus tips and serve immediately.
- Melt butter in sauce pan with basil and after draining ravioli, place in
butter to keep warm.
Black Bean Dip
==============
I don't have a recipe I usually just wing it when making a black bean
dip/Hummus.
Besides using dried beans that I have soaked and then cooked, I also add
garlic, olive oil, cilantro and chili powder and some lime juice. Sometimes
I add a can of minced chili peppers to the mix and sometimes after I have
pureed it I add some chopped onion and tomatoes or some homemade salsa.
Black Olive Tapenade
====================
Olive Tapenade
2 large garlic cloves

1 3/4 cups pitted Kalamata olives
4 anchovy fillets
1 1/2 tablespoons drained capers
2 to 4 Tablespoons fresh basil
1 tablespoons fresh lemon juice
1/4 cup olive oil
salt/pepper to taste
.
Finely chop the garlic cloves in a food processor. Add olives, anchovies,
capers, basil . Process until almost smooth. Add lemon juice. With machine
running, gradually add the olive oil. Blend mixture until smooth. Season
tapenade to taste with pepper. Transfer to a small bowl. Serve on slices of
french bread.
Options:
Use some or all green olives
add small can of quality tuna
add 1 to 2 tablespoons brandy
add more anchovies

Blue Cheese Tartlets
====================
Source: Williams-Somona
8 oz tart pastry dough (or frozen puff pastry)

3 oz spinach or Swiss Chard
1 egg
2/3 cups heavy cream
3/4 cup freshly grated Emmenthaler Cheese
1/4 teasoon freshly grated nutmeg
salt and pepper
3 oz Blue Cheese (Roquefort, Gorgonzola,etc.)
2 Tablespoons pine nuts
.
If using tart pastry, prepare the dough and refrigerator 30 minutes before
you are eady to roll it out. If using commercial puff pastry defrost in the
refrigerator or at room temperature.
Preheat an oven to 425°F. Bring a large saucepan filled with water to a

boil. Plunge the spinach or Swiss Chard into the boiling water and cook for
30 seconds. Immediately drain in a colander and rinse with cold water to
halt the cooking. Drain again, pressing against the greens to force out as
much water as possible; set aside.
Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg and
salt and pepper to taste and beat with a fork until completely blended.
Coarsley chop the spinach or chard and add it to the bowl; stir well.
On a lightly floured board, roll the dough out as thinkly as possible.

Sprinkle the Roquefort or other blue cheese evently over the dough. With a
fluted pastry cutter about 1 1/4 inches in diameter, cut out 18 dough
rounds. Use the rounds to line 18 individual tartlet pans or wells in
tartlet trays or miniature muffin pans. If using the former, arrange the
lines pans on a large baking sheet. Fill each lined pan with some of the
egg mixture and scatter a few pine nuts on top. Place the tarlets in the
oven and bake until the filling sets and the crust is golden, about 15
minutes. Serve Warm.
Caesar Salad
============
adapted from Pat Davis Cooking School
1 large head of Romaine Lettuce, washed, dried and torn into pieces
1 large clove of garlic
1/2 cup olive oil
1 tsp. or more to taste Dijon Mustard
salt
pepper
Splash of Worcestershire sauce
anchovy fillets
1/4 cup Roquefort cheese
(substitute Maytag or another high quality blue cheese)
Fresh grated parmesan cheese
1 coddled egg
red wine vinegar
fresh squeezed lemon juice
Homemade Croutons
Croutons
2 or 3 slices of French or Italian bread 3/4 inch thick, crusts removed
1 garlic clove
olive oil
.
Add garlic to salad bowl (wooden works best)
sprinkle with salt and use a fork to crush garlic. Turn into a paste.
Add coddled egg and mix. Add Dijon mustard and mix well. Add anchovy
fillets and crush with fork.
Drizzle in oil a bit at a time, until the oil is absorbed by the egg
mixture. Add red wine vinegar and Worcestershire sauce. Season with
pepper. Add salt to taste. Add some lemon juice and mix.
Toss Romaine lettuce with dressing and add crumbled Roquefort Cheese.
Sprinkle with Parmesan and add croutons.
Croutons
Rub each slice of bread with crushed garlic clove. Cut into cubes
Heat oil and toss the cubes. Make sure they are well coated. Turn often
until nicely toasted. Place in a low oven to finish toasting and crisping.
Remove from oven.
(Optional: Toss warm croutons with freshly grated parmesan cheese.)

Carpaccio
=========
Beef Tenderloin
Olive oil
Salt and pepper
Capers
Shaved parmesan curls
(Optional) thinly sliced mushrooms

.
Partially freeze tenderloin. Makes it easier to slice paper thin
Drizzle with a very good quality Extra Virgin Olive Oil. Sprinkle with salt, pepper, and
add Capers, parmesan curls and sliced mushroom if using.
Chicken Liver Pate
==================
This is my favourite Chicken Liver
Pate. It is from one of Jacques
Pepin's cookbooks. "Everyday cooking
with Jacques Pepin" I usually pour
this into two or three small
ramekins and decorate with aspic
1 Pound of chicken livers
2/3 Cup thinly sliced onions
1 Clove of garlic, peeled and crushed
2 bay leaves crushed
1/4 Teaspoon thyme leaves
1 Cup chicken broth
2 Teaspoons of salt
1-1/2 Cups (3 sticks) butter,
softened
Freshly ground pepper
2 Teaspoons Cognac
Optional (for decoration)
1 envelope unflavoured gelatin for
aspic
a piece of tomato skin and the green
from a green onion
Place the livers, onion, garlic, bay leaves, thyme, broth and 1 teaspoon
salt in a saucepan. Bring to a boil, cover and cook at a bare simmer for 7
or 8 minutes. Remove from the heat and let the mixture sit for about 5
minutes.
Take out the solids with a slotted spoon and place them in the bowl of a
food processor with metal blade. (Reserve and strain the liquid to make the,
aspic) Start processing the liver, adding the butter piece by piece. Finally
add the second teaspoon salt, the pepper, and Cognac and process for 2
minutes so that the mixture is very creamy and completely smooth. If the
mixture looks broken down, with visible fat, let it cool in the refrigerator
for about 1 hour to harden the butter, and then process again until the
mixture is creamy and smooth.
Pour into a mold. Decorate or refrigerate to set and serve.

Chicken Livers - Crostini with Chicken Liver Spread
===================================================
Adapted from a Julia Della Croce recipe
1 pound of chicken livers

3 tablespoons of unsalted butter
1 small garlic clove
1/2 teaspoon salt
lots of fresh ground pepper
1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
2 teaspoons Armagnac
1 recipe toasts
.
Heat butter in pan and add minced garlic and chicken livers. Sauté Chicken
Livers until browned but still pink in the middle. Chop coarsely with fork
or knife and season with salt pepper and sage. Add brandy and mix well.
Serve on toasted French or Italian Bread.
Chorizo with Wine and Pimientos
===============================
Source: Pelelope Casas - The Foods and Wines of Spain.
1 pound Chorizo Sausage cut into 1/4 inch slices

4 Tablespoons dry red wine
2 medium pimientos (preferably homemade) cut into strips
2 tablespoons chopped parsley
2 cloves garlic minced
.
Place the Chorizo slices in a large skillet and sauté until lightly browned.
Pour off some of the fat and deglaze the pan with the wine. Add the
Pimiento, parsley and garlic. Arrange this mixture in the center of a
Large, wide piece of foil. Place in a baking dish of an appropriate size and
tightly close the foil, leaving a large air pocket about the chorizo. Place
in a 350°F oven and bake for 15 minutes. Present at the table in the foil,
then slit the foil to serve. This may also be made in individual portions
if it is to be served as a first course.
Note: I usually serve this as part of a selection of Tapas in the

living room with good Italian or French baguette.
Clams Recanato
==============
From Vincent's Restaurant in Toronto
1/2 medium onion

1 small carrot
1/2 stalk celery
1 clove garlic
Juice from 1 tin of clams (140 grams)
1 cup pastry flour
1 tsp. oregano
Small pinch chili peppers
1/2 teaspoon fresh ground black pepper
1 tablespoon turmeric
2 teaspoon salt
3 1/2 cups milk
1/4 cup butter
Paprika
Coarsely chop the onion, carrot, celery and garlic clove and place in a
saucepan. Add the clam juice and simmer until most of the liquid has been
Reduced. The vegetables should still be al dente. Add the clams and return
to a boil. Remove from the heat and set aside.
Add the flour, oregano, chilies, pepper, turmeric and salt to a saucepan. Add
The milk slowly, stirring constantly until the flour is absorbed. Add the
Butter and the contents from the first saucepan. Place the mixture over a
High heat and cook until the flour is cooked and the sauce thickens. Stir it
Constantly, scraping down the sides and bottom with a wooden spoon.
Transfer to a bowl and allow to cool.
When cooled, place the mixture in an oven-proof dish or chafing dish.

Sprinkle with the paprika and bake in a 375°F oven for about 15 minutes or
Until very hot. Serve immediately.
This can also be spooned on to Clam Shells and baked. Serve two or three per
Person.
Leek - Cream of Leek With Stilton
==================================
Here you go! This recipe comes from
Posted by Sharon.
the volunteer auxiliary of the Chatham General Hospital in Chatham Ontario, 1984
edition. It is without a doubt the most favourite soup recipe of all the men in out family,
DH, the 3 DB's and all the DBIL's!
1 TBSP butter
1 shallot , finely chopped
1 cup leeks, washed well and thinly sliced
1 cup diced potatoes
2 cups good chicken stock or broth
1 to 1 1/2 cups cream
salt and pepper
pinch of nutmeg
few drops of lemon juice
2 oz of stilton, crumbled ( I use more... maybe even 4 oz)
Melt butter in a heavy saucepan. Add shallots and leeks, cook slowly until
they are soft. Heat the chicken stock and add it to the leeks. Add the
potatoes and cook over medium heat until potatoes are tender. Cool the
mixture and then process in the food processor until roughly pureed
(original recipe calls for a food sieve).
Separately heat and reduce the cream until slightly thickened. Add the
blended leek and potato mixture. heat over medium heat add the seasonings
and lemon juice.
Pour into serving bowls topping each bowl with the crumbled Stilton.....YUM!
PS Maytag Blue would work well too!

Mushroom - Cream Of Mushroom Soup
=================================
2 to 3 cups Sliced mushrooms
1 large shallot minced
1 garlic clove minced
3 to 4 tablespoons butter or margarine
1 sprig of fresh thyme
1/4 - 1/2 teaspoon dried tarragon
2 cups milk or use cream for a richer soup
Mixture of flour and milk to thicken if needed.

.
Saute sliced mushrooms in margarine, add shallot, cook for a few minutes
being careful not to brown the shallots. Add minced garlic and the thyme and
cook one minute and add broth, bring to a boil and then add milk. Simmer
for 30 minutes. Season with the tarragon. If you like the soup thicker,
mix some milk and flour in a jar and slowly pour into soup until it
thickens.
Optional - Coarsely puree soup with a stick blender.

Curried Butternut Squash Soup
=============================
Tapawingo
Curried Butternut Squash Soup

Yield: 1 quart
2 ounce butter
1 quart butternut squash, diced
2/3 cup onion, diced
1/3 cup celery diced
1/3 cup carrot, diced
2 each garlic cloves, crushed
1/2 tablespoon sugar
1/2 tablespoon Madras curry powder
1/2 each orange, juiced
3 cups chicken stock or broth
1 cup cream
1 ounce butter
as needed salt, pepper & Tabasco
In a saucepot over medium heat, melt the butter and sweat the butternut
squash, onion, carrot, celery and garlic.
Season with salt and pepper. Add the sugar and curry powder. Continue to
sweat until the curry is aromatized, about 5 minutes,
Juice the orange over the pot to deglaze. Cook for about 2-3 minutes more.
Add the chicken stock & bring to a simmer for about 15 minutes or until
everything is tender.
Add the cream & bring back up to a simmer for an additional 5 minutes.
Lightly purée, adding the butter to finish. Season to taste & strain through
a china cap.
Cool soup quickly or serve immediately.

Curried Cauliflower Soup
========================
1 head of cauliflower
1 onion chopped
2 stalks celery chopped
2 cloves of garlic
parsley chopped
fresh thyme leaves
curry powder to taste
1/2 to 1 cup coconut milk
Cilantro
Sauté onion, celery and garlic in butter until tender. Add cauliflower,
thyme, parsley, curry powder, broth. Season with salt and pepper. Simmer
until vegetables are cooked and the cauliflower has started to break up.
Add coconut milk and simmer for 5 minutes. Pour into bowls and garnish with
cilantro.
Escargot In Mini Toast Cups
===========================
1 loaf of white bread
1/4 cup melted butter
1 can escargot (36 to 50 size)
1/2 cup dry white wine
1/2 cup chicken broth
2 shallots
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1 bay leaf
1 cup whipping cream
2 cloves of garlic
salt and pepper
1/4 cup butter
Preheat oven to 400° Cut crusts off bread and roll out very thin. cut 2
inch rounds and fit each round gently into a well buttered mini muffin tin.
Brush tops of rounds with melted butter and bake them for 10 minutes or
until edges are golden brown. Remove from tins and cool. In a medium sauce
pan combine wine, chicken stock and shallots, thyme and bay leaf. Bring to a
boil and reduce liquid to 1/3 cup. Stir in cream, garlic, salt and pepper.
Reduce liquid to 1/2 cup. Add escargot. Remove bay leaf and stir in butter.
Fill each croustade with 1 or 2 escargot and some of the sauce. Sprinkle
with minced parsley.
Focaccia topped with warm Goat Cheese
=====================================
1 focaccia, homemade or purchased
1 roasted red pepper, cut into strips and drizzled with olive oil.
1 recipe homemade Tapanade (or purchase all ready made)
Chevre (Goat cheese)

.
Cut the Focaccia into bite size squares
Cut the roasted pepper into small strips
Warm the Goat Cheese in the microwave to soften.
Put a dollop of goat cheese on top of each square of focaccia.
On half the focaccia place a few strips of pepper and on the other half
place a small spoon of Tapanade.
Garlic - Baked Garlic And Sun Dried Tomatoes
=============================================
1 head garlic
1 Can chicken broth
1/2 Cup sun dried tomatoes
1 Tablespoon butter
3 Tablespoons olive oil
1 Teaspoon dried herbs (basil)
1 loaf of long Italian bread
1 Small round of goat cheese
.
Heat oven to 350 degrees. Add all ingredients together in corning ware dish
with lid. Baste throughout cooking period. Approximately 40 to 50 minutes or
until garlic is soft. Make sure tomatoes do not burn.
Toast bread on Barbecue grill. Spread with garlic, melted goat cheese and
sun dried tomatoes.
Hearts of Palm Salad
====================
Source: Diane Clement
2 to 3 heads of Butter/Boston Lettuce

1 14 ounce can of Hearts of Palm, drained
3 Tablespoons chopped or julienned roasted red pepper
2 avocados, cubed or sliced
Dressing
3/4 cup Olive oil or salad oil

1/4 cup white wine vinegar
1/4 teaspoon Dijon Mustard
salt and pepper
generous squeeze of fresh lemon juice
Combine and shake well. This can be made up a few days in advance and refrigerated.
.
Just before serving, tear the lettuce into bite-size bits and combine in a
salad bowl with avocado, roasted red pepper and hearts of palm, sliced 1/4
inch thick. Pour just enough dressing to coat the greens.
Hoax Couture Dip
================
Cristine Cushing TV Show.
Ingredients:
goat cheese, (chevre)

fresh shredded basil
pine nuts
black olive, pitted, and, coarsely, chopped
sun-dried tomato, chopped
1 garlic, clove, crushed
olive oil
Directions:
Amounts vary to taste and portion.
On your favourite serving plate crumble enough goat cheese to cover it.
Shred fresh basil and sprinkle liberally over goat cheese.
Sprinkle pine nuts over basil
Sprinkle black olives over pine nuts.
Sprinkle sun dried tomatoes over black olives.
Distribute the crushed garlic over the black olives.
Drizzle entire plate with olive oil about half an hour before serving.
Serve with lots of fresh bread.

Hot crab dip
============
Sue's Recipe
I made this hot appetizer for our tree trimming last night and it was very good. It's a Kraft
recipe that came with a periodical I get from time to time (don't know why) from Kraft.
It called for canned crab, I believe the kind you buy in the grocery store. I used Costco's
canned Blue Fin crabmeat and it was delicious.
8 oz. reduced fat cream cheese, softened

1/3 C. mayo
1 C. Shredded swiss cheese
2 chopped green onions
Fresh ground pepper
.
Mix ingredients and spoon into an ovenproof crock. Bake at 350° for 15
minutes, stir and bake another 10 minutes. To brown the top, broil for 2-3
minutes.
Serve with hearty crackers and celery and endive dippers. Yu can also top
this with toasted sunflower seeds to give it a bit of crunch. i am sure
there are a million things you can do to vary the recipe.
Hot Crab Meat Puffs
===================
Source: Marg.
2 egg whites stiffly beaten

1 cup mayo
1 cup flaked and picked over crabmeat
1 teaspoon lemon
1/2 teaspoon Worcestershire sauce
Tabasco to taste
Toast rounds, (melba)
paprika
.
Fold together egg whites, mayo and crab meat. Stir in the lemon juice,
worcestershire sauce and tabasco. Soon on to rounds, sprinkle with paprika.
Broil until bubbly.
Hummus
======
This recipe originated from the Nantucket Open-House Cookbook.
This recipe can be cut in half.
3 Large cloves garlic, minced

1/2 cup fresh lemon juice
1 cup sesame tahini paste
1 cup water
6 cups canned chick-peas rinsed and drained
1 1/2 tablespoons ground cumin
Salt to taste
Garnish
3 Tablespoons fruity olive oil

Sweet Hungarian paprika
Lemon slices
Kalamata Olives
Fresh parsley
.
Place the garlic, lemon juice and tahini in a food processor and process to
smooth paste. Add the water and chick-peas and process until the mixture is
very smooth, almost fluffy. Season with the cumin and salt to taste.
Pour the hummus into a shallot serving dish. Drizzle the olive oil over the
top and swirl lightly with the tip of a knife. sprinkle with paprika and
garnish with lemon slices around the edges with some olives and parsley
sprigs.
Serve with pita bread cut into strips or triangles.
Makes 6 Cups
La Gougere
==========
1 cup water (or half milk/half water)
1/3 cup butter
1/2 teaspoon salt
fresh grated nutmeg
cayenne pepper
1 cup flour
4 eggs
1 tablespoon Dijon Mustard
1 cup gruyere cheese
1 tsp milk
extra cheese for top
.
Bring the water/milk to a boil and add butter. When butter has melted
remove pan from heat and add flour, salt, cayenne, nutmeg, pepper and stir
vigorously with a big wooden spoon.
The mixture should come away from the sides of the pan and form a ball.
Place mixture in the bowl of a large mixer and add one egg at a time beating
well, After you add last egg continue to beat well. Mixture will be shiny.
Add Dijon mustard and taste for seasoning. Adjust to your taste. Add
coarsely grated cheese.
Butter a large cookie sheet and flour. Draw a small circle in the flour
(about 2 inches wide) and proceed to drop the dough by tablespoon fulls
around the outside of this hole, making a ring, or a crown. Dough should
be piled high.
Brush lightly with milk and sprinkle the extra cheese over top.
Bake the ring in the over for 45 minutes at 400°F. Do Not Open Door.
After baking, open the door of the oven and leave the gougere in the oven
for 5 minutes. It should be firm to the touch and golden brown.
Goes great with a glass of burgundy or with a white Alsatian wine.

Layered Crab And Spinach Terrine
================================
From the California Culinary Academy
Crab Layer
1/2 pound crab meat, picked over and flaked
1/4 cup sour cream
1 teaspoon lemon juice
1/2 teaspoon Dijon Mustard
Salt and pepper to taste
1/2 teaspoon cayenne pepper
2 large eggs
Spinach Layer
2 Tablespoons unsalted butter
2 teaspoons flour
1/2 cup whipping cream
2/3 cup half and half
1 1/4 pounds cooked spinach

Drained and squeezed to remove excess moisture
3 eggs
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon sugar
salt to taste
Sauce
Mix together,
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon finely minced roasted red pepper
1 clove of minced garlic
salt and pepper to taste.
Clives for garnish
Preheat oven to 375°F. For the crab layer: In a medium bowl combine the
crab, sour cream, lemon juice, mustard, salt, pepper and cayenne. Stir in
eggs and set mixture aside.
For the Spinach layer: Melt butter in a heavy saucepan until foamy. Whisk
in flour and cook for 3 minutes over medium heat, stirring constantly.
Whisk in whipping cream and half-and-half. Bring to a boil and then reduce
heat and simmer slowly 10 minutes. Stir occasionally, scraping down the
sides and around the bottom as necessary. Mixture will thicken as cooks.
Remove from heat and stir in spinach. Let cool. Stir in eggs, one at a
time then add black pepper, nutmeg, sugar and salt.
To assemble the terrine: Grease an 8 cup loaf pan/terrine pan with butter.
Spoon half the crab mixture in the bottom and cover with all of the spinach
mixture. Spoon remaining crab mixture over the spinach.
Set the terrine in a baking pan and pour 1 inch of hot water into the baking
pan. Bake uncovered until golden brown and puffy. Approximately 30 to 45
minutes. Cool on a rack and then refrigerate.
To serve, run a knife around the edge and invert on to a serving platter.
Slice about 1/2 thick slices and place two on each plate. Decorate plate
with a lettuce leaf and place a dollop of the sauce on the lettuce leaf.
Garnish with a few chives.
Lemon Basil Potato Salad
========================
Posted by Cindy_Mac (My Page) on Mon, Jun 3, 02 at 10:46
Lori & Rose, Here ya go. You can substitute red potatoes for the Yukons. I've made the
salad with & without the spinach bed ... if you do it without cut the vinaigrette in half &
use less bacon.
2 1/2 pounds small Yukon gold potatoes, cut into eighths

2 tablespoons olive oil
1/4 cup fresh-squeezed lemon juice
4 garlic cloves, finely minced
3/4 cup fresh basil, chiffonade
1 tablespoon Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2/3 cup extra virgin olive oil
1/2 medium-size purple onion, thinly sliced
1 (10-ounce) package fresh spinach, cut into thin strips
5 thick bacon slices, cooked and crumbled
.
ARRANGE potatoes evenly on an aluminum foil-lined jellyroll pan, toss with 2

tablespoons of olive oil.
ROAST at 450° stirring occasionally, 20 to 25 minutes or until tender and

golden.
WHISK together lemon juice and next 5 ingredients; whisk in oil in a slow,
steady stream. Gently toss potatoes and onions with 1/2 cup of vinaigrette.
ARRANGE spinach in large shallow serving bowl and drizzle with remaining
vinaigrette. Top with potato mixture, then sprinkle with bacon.
(adapted from a Southern Living recipe)

Light & Fragrant Thai Soup W/Chicken, Spinach & Mushrooms
=========================================================
RisaG, influenced by Jamie Oliver
Broth:
3 stalks lemongrass, crushed &
bruised
2 knobs ginger (1-1/2" pc)
crushed & bruised
6 kaffir lime leaves, ripped * see
note
5 Cups chicken stock, ** see note
4 to 6 Tbsp fish sauce (nam pla),
1 to 2 limes, juiced
2 cooked chicken breast halves shredded
8 Large leaves fresh spinach, washed & shredded
5 mushrooms, sliced thinly
1 handful fresh herbs (basil and
cilantro are nice), just leaves
Garnish:
2 fresh green chiles, sliced
1 yellow bell pepper, julienne
4 scallions (both white & green
parts), finely sliced
In a food processor (if you have a mortar & pestle this is the place to use
it), bash the lemon grass, ginger and lime leaves together. Place in a pot
with the stock, bring to a boil, and simmer for 10 minutes. Taste for
seasoning. It should be tasty and fragrant but bland. Add the sugar, fish
sauce, and lime juice to taste. You want a nice balance of sweet, sour, salt
and savory. This is very personal.
Now add the chicken, spinach and mushrooms to the broth. Cook for 2 minutes,
just to make sure the spinach wilts slightly and the mushrooms become soft.
The chicken will just heat through. Remove the chicken to the serving bowls.
Top with the fresh herbs.
Finish soup by pouring broth into each bowl. Garnish as desired.

Lobster Bisque
==============
Julia Child "Mastering the Art of French Cooking.
"Considering the price of Lobsters that the pureed nature of a bisque, we think it is a
waste to use whole lobster here. We therefore suggest only chests and the legs of the
bisque, and the tails and claws, and tomalley for a splendid main dish such as the homard
a l' Americaine described in volume I on page 223. In fact, you could well combine the
two, starting them out together, since both follow much the same pattern. Serve the main
dish one night and the bisque a day or two later. That is up to you, however, and we shall
content ourselves with the chests and legs from 3 or 4 lobsters for the following recipe.
As in most dishes of this type you can expand or contract the ingredients to a certain
extent without upsetting the balance of tastes, and you need not be disturbed if you have a
little more or a little less of anything that is called for.
.
For about 2 quarts, serving 6 to 8
Step 1 Preliminary
1-cup mirepoix (equal parts finely diced onions, carrots, and celery) 1 1/2
Tablespoons butter A heavy 3-quart stainless or enameled saucepan with cover
1 1/2 cups chopped fresh tomato pulp (3 to 4 medium tomatoes, peeled, seeded
and juiced) The chest parts with the shells and the legs from 3 or 4 fresh
raw 1 1/4 to 1 1/2 pound lobsters
Cook the mirepoix slowly in the butter, in the saucepan for 6 to 8 minutes,
or until vegetables are tender but not browned. Meanwhile, prepare the
tomatoes. Cut lobster chests in half lengthwise.
(For lobsters: Bring a pot of water to a boil. Add the lobsters head first
and cook for 3 minutes. Remove and run under cold water. Separate the tail
and the claws from the body and split the chest open. Discard the stomach
sack and the black vein. Save the tomalley, (Greenish Soft matter lying in
chest cavity and the orange red roe. (Found in females).
Step 2 Sautéing the lobster
2 or more Tablespoons olive oil or cooking oil. A heavy 10 to 12 inch no

stick or enameled casserole Cooking tongs.
Film the bottom of the casserole with 1/16 inch of oil; set over moderately
high heat until oil is very hot but not smoking. Add the lobster chests cut
side down and the legs. Do not crowd pan: sauté in 2 batches if all will
not fit easily in one layer. Toss and turn frequently until shells are a
deep red (4 to 5 minutes in all). The colour will tint the soup.
Step 3 Simmering the lobster and removing the meat.
Salt and pepper 1/3 cup Cognac Either 1 1/2 cups of dry white wine; or 1 cup
dry white vermouth 2 tablespoons fresh tarragon or 1 tablespoon dried
tarragon 1 bay leaf The mirepoix and the tomatoes from Preliminary step. 1
clove mashed garlic large pinch of cayenne pepper Cover for the casserole
When the lobster is sautéed, lower the heat slightly, salt and pepper the
lobster, and pour in the Cognac. Ignite by shaking pan vigorously or
tilting it into the heat source or use a lighted match. When flames have
died down, pour on the wine, mix in the tarragon, and add the bay leaf and
other ingredients. Cover casserole, and simmer slowly for 20 minutes.
Before proceeding you may wish to start the rice in the next step, so that
it will be done by the time you are through here. Remove the pieces of
lobster from their cooking sauce and extract the meat from the shells. You
will have about 1 cup' place in a bowl. Puree the cooking sauce through
food mill or sieve into the other bowl, and scrape into a jar of blender;
reserve for step 5. Chop shells into 1/2 inch pieces and reserve in bowl for
step 6.
Step 4 Simmering the rice
3 cups fish stock or canned clam juice 2 cups beef stock The saucepan from
Step 1 in which the mirepoix was cooked 1/4 cup plain raw white rice
Bring the fish stock or clam juice and beef stock or bouillon to a boil in
the saucepan; sprinkle in the rice. Stir up once and simmer for 20 minutes.
Set aside.
Step 5 Pureeing rice and lobster meat
Drain rice through sieve, reserving its cooking liquid in the bowl. Scrape
rice and the half portion of lobster meat into the blender. Puree adding a
little of the rice cooking liquid if mixture is too thick for easy blending
in the machine. Scrape the puree out of the blender and into the
rice-cooking saucepan.
Step 6 Shellfish butter for final enrichment - lobster butter
6 Tablespoons butter The bowl of chopped lobster shells
Heat butter to bubbling in casserole, stir in the chest and leg shells and
sauté for 2 to 3 minutes tossing and turning to heat thoroughly.
Immediately scrape into blender and puree, flicking switch on and off and
scraping shells down into blades as necessary. Scrape puree into sieve and
mash vigorously with spoon to extract as much butter as possible. Scrape
all butter off bottom of sieve with rubber spatula and pack into bowl. Set
aside for Steps 7 and 8.
To extract all remaining flavour from blender jar, shells, and sieve, pour
rice-cooking liquid into the casserole in which you just sautéed the shells.
Heat to the simmer and pour liquid into blender to rinse it then pour
liquid back into casserole, and swish sieve about in the hot rice cooking
liquid to dislodge all debris. Simmer 3 to 4 minutes; strain liquid through
the sieve and into the saucepan with pureed rice and lobster.
Step 7 The Lobster Garnish
2 Tablespoons lobster butter Salt and pepper 2 tablespoons Cognac or dry

white vermouth
Heat the butter to bubbling in the frying pan; stir in the remaining lobster
meat and sprinkle with salt and pepper. Sauté over moderate heat for 2
minutes, tossing and turning. Pour on the cognac or vermouth, and cook for
moment until liquid has evaporated. Scrape the lobster into the saucepan
containing the rest of the soup mixture from Step 6, and you are finally
almost ready to serve.
(The recipe may be completed to this point; let cool uncovered, then cover
and refrigerate or freeze.)
Step 8 Final Flavouring and serving
If needed more fish stock, clam juice or bouillon Salt and pepper Cayenne
and tarragon 1/2 to 1 cup heavy cream The lobster butter from step 6 2 to 3
tablespoons minced fresh chervil, tarragon or parsley Croutons, homemade
Melba toast, or fresh French bread.
Shortly before serving, bring the bisque to the simmer. It should be quite
thick, but if it needs thinning, stir in a little stock or bouillon.
Carefully correct seasoning. Just before serving, stir in the cream, then
remove from heat and stir in the lobster butter by tablespoonsful. Pour the
bisque into a hot tureen or soup cups, and decorate with the fresh herbs.
Pass the bread or croutons separately.
Marinated Mussels (Mejillones A La Vinagreta)
=============================================
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon small capers
1 tablespoon minced onion
1 tablespoon minced pimiento, homemade or imported
1 tablespoon minced parsley
Salt
2 dozen medium mussels
1 slice lemon
.
Mix the oil, vinegar, capers, onion, pimiento, parsley, salt, and pepper in
a bowl; set aside. Scrub the mussels well, removing the beards. Discard
any that do not close tightly. Place 1 cup of water in a skillet with the
lemon slice. Add the mussels and bring to a boil. Remove the mussels as
they open; cool. Remove the mussel meat from the shells and add to the bowl
with the marinade. Cover and refrigerate overnight. Reserve half the mussel
shells, clean them well, and place them in a plastic bag in the
refrigerator. Before serving, replace the mussels in their shells and spoon
a small amount of the marinade over each.
=======================
1 pound lean ground beef
1 clove of garlic - minced
1/2 small onion chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
salt
pepper
beef broth
Pinto beans, homemade preferably

but canned will do.
Homemade Guacamole (leave chunky)

Salsa Preferably homemade
blacked sliced olives
sour cream
Monterey Jack Cheese
chopped tomatoes
Sauté beef in a small amount of oil until the pink is gone. Add the onion
and garlic and seasonings and continue to cook for a few minutes until onion
is tender. Add one cup beef broth, cover and simmer for 1/2 hour. Remove
lid and cook until the liquid has evaporated.
Refry beans in some fat with some minced garlic and season with salt, pepper
and more cumin to taste.
To Assemble
Place refried beans in the bottom of an ovenproof serving dish. Top with
ground beef mixture.
Sprinkle shredded cheese over top and place in the oven for the cheese to
melt. Spread with sour cream and then the guacamole. Add some Salsa,
sprinkle with chopped tomatoes and black olives and serve with good quality
tortilla chips to dip.
Best served while the beans and meat are still warm.
Minestrone Soup
===============
Very Rich Beef Broth, preferably homemade, but canned will work
olive oil
garlic
onions
celery
carrots
green beans
spinach
zucchini
canned tomatoes
Parsley
basil
oregano
Chick Peas
Kidney Beans
small pasta
Homemade pesto
Parmesan Cheese
(optional)
I like to add some broccoli and cauliflower to my minestrone soup as well.

Make Beef broth or use canned
Sauté onions, celery, carrots in olive oil, add garlic and add beef broth
and canned tomatoes and parsley. Season with basil and salt and pepper.
Simmer for 30 minutes and then add green beans, zucchini and simmer for
another 20 minutes.( if using broccoli or cauliflower add now as well) Add
kidney beans and chickpeas and spinach.
Cook the pasta separately.
To serve laddle soup into bowls, add some of the cooked pasta and a dollop
of pesto and sprinkle with fresh parmesan cheese.
Mini Pissaladiere
==================
Adapted from :
Food network
Recipe courtesy of Hors d'Oeuvres by Vicki Liley, Periplus Editions/Tuttle Publishing
1 recipe for pizza dough, or
2 sheets frozen pre-rolled puff pastry, thawed

1/4 cup olive oil
1 1/2 pounds yellow (brown) onions, thinly sliced
1 clove of garlic thinly sliced
2 ounces anchovy fillets
4 ounces pitted black olives
24 tiny whole basil leaves, for garnish
If using pizza dough, either make tiny individual pizzas or roll dough
out into rectangle. Bake in a 425 oven for 10 minutes and then spread onion
mixture on dough and return to the oven for an additional 15 to 20 minutes
or until the crust is browned.
If using puff pastry:
Preheat oven to 350 degrees F. Place puff pastry sheets on a floured work
surface. Using a floured 2-inch cookie cutter, cut out 24 rounds. Place on a
parchment-lined (baking paper-lined) baking sheet and cover with plastic
wrap while cooking onion topping.
Warm oil in a heavy-bottomed frying pan over medium heat. Add onions and
cook over medium-low heat until soft, and golden, about 10 minutes. Add
garlic but do not allow the garlic to brown. Remove frying pan from heat and
allow mixture to cool.
Top each pastry round with onion mixture. Halve the anchovy fillets
lengthwise and place two halves in a cross pattern on top of onions on each
pastry round. Cut olives into slivers and place in angles of anchovy
crosses. Bake until pastry is golden and crisp, 7 to 10 minutes.
Serve hot, garnished with basil leaves.
(Onions can be prepared 2 hours ahead, but pastry is best baked just before
serving.)
Mushrooms And Pimientos In Puff Pastry
======================================
1 package puff pastry

1 Tablespoon olive oil
1 Tablespoon minced onion
1 clove garlic minced
2 Tablespoons minced pimiento
preferably homemade
1/4 pound mushrooms, chopped fine
1/2 dried red chili crumbled or 1/4 teaspoon dried red pepper flakes
2 Teaspoons grated parmesan cheese
Heat the oil in a skillet and sauté the onion and garlic until onion is
wilted. Add the pimiento and cook for a minute, then the mushrooms, chili
pepper, salt, and pepper and sauté until mushrooms are softened. Remove from
the heat and stir in cheese.
Roll the puff pastry to 1/8 inch. You can cut into 1 3/4 inch circles
and place 1 teaspoon of filling on half of the circles. Moisten the edges
with water, cover with the remaining pastry circles, and press with the
tines of a fork to seal.
I prefer to make them triangle shape, by cutting the pastry into 2 1/2 inches
squares, add filling on one half and then folding over corner to form a
triangle.
(May be prepared ahead and refrigerated) Place on a dampened cookie sheet

and bake at 425 F on the upper rack of the oven for 7 to 10 minutes or until
golden.
( To cut down on work you could make this appetizer in a larger size and
Bake for about 20 minutes.) Then cut into wedges.
Onion Tart: Caramelized Onion Tart
===================================
Use mini tart tins or make one large pie.
Courtesy Cheryl Smith
4 large Bermuda onions, sliced

2 tablespoons vegetable oil
1 tablespoon butter
2 teaspoons fresh thyme, picked
1 1/2 cups heavy cream
4 whole eggs
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
1(9-inch) parbaked pate brisee tart shell
.
Saute onions in oil and butter until caramelized and golden brown, then add
thyme and a pinch of salt. Remove from pan and allow to cool. In a bowl, add
heavy cream, eggs, nutmeg, and onions, season with salt and pepper. Pour
mixture into tart shell and bake in a preheated 350 degree oven for 35 to 40
minutes or until center does not jiggle.
Yield: 6 to 8 servings
Orange Almond Salad
===================
Recipe from The Livingwater Restaurant in Unionville, Ontario.
1 large head of romaine Lettuce

or
Baby leaf Spinach
5 green onions chopped

3 hard boiled eggs
3/4 cup toasted slivered almonds
1 small can Mandarin Oranges
Dressing
1 1/2 cups homemade or Hellmans Mayo

1/2 tsp lemon juice
1 cup vegetable oil
1/2 teaspoon minced garlic
1/2 tablespoon chopped pimento (roasted red pepper)
1/2 tablespoon chopped fresh parsley
1 tablespoon sugar
Tabasco sauce
Tear lettuce or spinach into bite size pieces.
Rinse, drain and dry in a salad spinner
Place on six chilled salad plates and sprinkle each with chopped green
onion, and chopped egg.
Drizzle greens with salad dressing. Sprinkle each with a tablespoon of

toasted almonds. Garnish each salad with the mandarin oranges.
Salad Dressing
Using a whisk or a blender, add mayonnaise and blend ingredients one at a

time into the mayonnaise. Add oil slowly to avoid separation.
Check for seasoning, add more salt, pepper or tabasco to taste. Makes two
cups. Refrigerate.
=========================
Posted by kframe19 (My Page) on Sun, Oct 13, 02 at 11:53
This is the recipe I was talking about in my vacation thread. I had some of the left-over
potato filling in some scrambled eggs this morning. It was WONDERFUL!
2 T canola, corn, or olive oil
1C slice onion
1 large carrot, grated or chopped fine
1 large garlic clove, minced
3 cooked medium new potatoes, sliced into 1/4" rounds (1.5 C)
2 8 or 10 inch flour tortillas
4 ounces grated sharp cheddar cheese
.
In large skillet, heat 1 T oil over medium high heat and sautee the carrot
and onion, stirring frequently, for about 5 minutes.
Turn heat to medium-low, add the garlic and potatoes, cook 5 minutes,
stirring occasionally. Add salt & pepper to taste.
2. In another skillet (at least 10 inches wide), heat 1/2 T oil over medium
heat. Add a tortilla. On half of the tortilla, spread half the cheese. Top
with half the filling. Cook until cheese is melted and the tortilla has
browned. Fold the tortilla and transfer to a baking sheet. Keep warm in
oven. Fix other quesadilla.
Serve with salsa, sour cream, guacamole, and hot sauce.
It's pretty colorful, but it would be neat with sliced tomatoes over it, or
made with unpeeled red-skin potatoes.
Folks, this recipe just ROCKS! It's going to be entering my regular lineup
when I get home.
Potato Leek Soup With Chicken Balls
Source????
This delicious soup includes a

delightful surprise - savory chicken
balls
which cook right in the simmering soup
1/4 Cup butter 50ml
1/4 Cup all purpose flour 50ml
4 Cups peeled, diced, raw
potatoes 1000ml
1 Cup chopped leeks* (white part
only)250ml
6 Cups chicken stock* 1500ml
2 Cups milk 500ml
1/2 Cup chopped fresh parsley
125ml
1/2 Cup grated carrots 125ml
Chicken balls (recipe to follow)
salt and pepper
*onions may be substituted although
leeks have a milder flavour
**can substitute with 6 cups
(1500ml) water and 2 tbsp (25ml)
low-salt chicken
bouillon powder or liquid
.
In a large stock pot over medium heat, melt butter. Blend in flour, cooking
and stirring until mixture is golden. Add potatoes and leeks, stirring until
vegetables are well coated with mixture. Gradually add chicken stock and
milk. Cook, stirring constantly until mixture thickens and boils. Add
parsley, carrots and chicken balls. Reduce heat. Simmer uncovered for 30
minutes. Add salt and pepper to taste. Serve hot with a dollop of yogurt or
light sour cream if desired.
CHICKEN BALLS
1 lb ground chicken 454g

1 egg
1 1/3 cup bread crumbs 75ml
3 tbsp grated Parmesan or Romano cheese 45 ml
1/2 tsp dried basil 2ml
1 tsp chopped fresh parsley 5ml
Mix together all ingredients. Form into 1 inch (2.5cm) balls. Drop formed balls into soup
before final simmering.
Potato Salad - Warm Asian
=========================
Asian Potato Salad
(Dressing would also be good on Noodles with the addition of roasted peanuts)
Serves 4
1½ pounds fingerling potatoes
Or Russet Potatoes
Dressing
1¼ teaspoons salt
Fresh Ground pepper
3 tablespoons seasoned rice vinegar
1 teaspoon Asian sesame oil
1 small red pepper, thinly sliced
3 green onion, thinly sliced
1 clove of garlic minced
1 to 2 teaspoons Sambal Oelek
½ cup loosely packed fresh cilantro leaves, coarsely chopped
Mix all the ingredients together for the dressing and set aside.
Bring potatoes to a boil and cook until tender. Drain and slice the
potatoes length wise. If using Russets, cut into large chunks.
Toss with dressing and serve warm

Potato Salad - Warm Pesto Potato Salad
======================================
Fingerling or Nuggets
1/4 to 1/2 cup homemade pesto sauce
1/8 to 1/4 cup olive oil (more if needed)
1 glove of garlic
1 red pepper - julienned
3 or 4 green onions chopped
parmesan cheese
Cook Potatoes until tender.
Cut potatoes into large bite size pieces.
In a bowl Mix Pesto, olive oil and minced garlic. Toss with warm potaotoes.
Mix in the green onion and red pepper strips and sprinkle with fresh grated
parmesan cheese. Toss the salad to coat with the parmesan.
Prawn and Avocado Salad
=======================
24 large Prawns/Shrimp
2 Avocados sliced
2 Tablespoons chopped chives
6 leaves of Boston or Butter Lettuce
Dressing
1 cup of Mayonnaise (homemade or Hellmans is best)
1 small fresh red chili, finely chopped
1 clove of minced garlic
(Note: Sometimes I use just hot red pepper flakes and sometimes I roast a fresh red
pepper, finely chop and add to the dressing along with the hot red pepper flakes)
Peel and devein shrimp, leaving on tail shell.
Cook. Cool and refrigerate
Make Dressing by mixing all of the ingredients together.
To serve,
Place one leaf of lettuce on each plate.
Place the shrimp on plate and place one slice of avocado between each
shrimp.
Drizzle with dressing and sprinkle with chopped chives.
Rice Salad Puttanesca
======================
3 Tablespoons plus
1/4 cup olive oil
1 1/2 cups basmati rice (or other long grain white rice)
3 cups cold water
1 1/2 teaspoons salt
2 oz parmesan cheese grated
4 med. garlic cloves minced
1/4 cup packed parsley
1 can plum tomatoes, drained and seeded
1 1/2 teaspoon oregano
1 small green pepper cut into strips
5 oz can black olives drained and patted dry (Can use pitted Kalamata olives)
2 cans white tuna, drained
pepper and salt
.
Heat 2 tablespoons oil, add rice and stir to coat, add water and cook until
water is absorbed. Transfer to a colander and rinse with cold water to cool
and separate grains. Drain well.
Heat 1 tablespoon of olive oil and sauce garlic, parsley and chopped
tomatoes. Cook until some liquid is evaporated. Stir in oregano and aside
to cool.
Put rice in a large bowl and add tomato mixture and mix well. Add cheese,
chopped green pepper, olives and tuna. Add salt and pepper to taste. Stir
in olive oil and mix well.
Roasted Peppers And Italian Sausage Antipasti
=============================================
Red pepper
Green peppers
yellow peppers
4 Italian Sausage (hot or sweet)
Kalamata olives
Olive oil
Garlic
Hot red pepper flakes (Optional)
Regianno Parmesan Cheese
Good Italian Bread or pita bread cut into wedges.
Roast peppers, peel and cut into 1/2 inch to 1 inch strips.
Grill Italian sausages
Mix olive oil with finely minced garlic (add red pepper flakes if using)
Place roasted peppers strips decoratively on a nice platter.
Slice sausages on the diagonal and place between the pepper strips.
Decorate with olives.
Drizzle olive oil and garlic over everything and shave some parmesan cheese
over top.
Serve as an appetizer with bread and a good Italian Red Wine.

Roasted Red Pepper And Watercress Salad
=======================================
Source: Judith Huxley's - Table for Eight
4 large red bell peppers

1-1/2 tablespoons lemon juice
1 tablespoon minced shallot
salt and pepper to taste
1 bunch watercress, washed and dried
Broil or roasted the peppers until the skins are blackened and blistered.
Place them in a plastic bag and let them sit for about 10 minutes, or until
they are cool enough to handle. Rub off the skins, seed the peppers, and
cut into thin strips. Mix the oil and lemon juice and add to the peppers.
Add the minced shallot and salt and pepper. Set aside. Just before serving
place the watercress in a bowl, add the peppers with the dressing and toss.
Roasted Tomato Soup
===================
From Gourmet Magazine
For the tomato soup:

3 pounds plum tomatoes, quartered lengthwise
3 unpeeled large garlic cloves
3 tablespoons finely chopped shallot
1/2 teaspoon dried oregano, crumbled
1 tablespoon unsalted butter
1 1/2 cups low-salt chicken broth plus additional to thin the soup
1/4 cup heavy cream
fresh lemon juice to taste
For the serrano cream:

3 fresh serrano chilies or jalapeños, seeded and chopped fine (wear rubber gloves)
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup crème fraîche or sour cream
.
Make the tomato soup: Spread the tomatoes, skin side down, in one layer in 2
foil-lined jelly-roll pans, add the garlic to 1 of the pans, and bake the
tomatoes and the garlic in a preheated 350°F. oven for 45 minutes to 1 hour,
or until the tomatoes are very soft and their skin is dark brown. Let the
tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook
the shallot, the orégano, salt and pepper to taste in the butter over
moderately low heat, stirring, until the shallot is soft, add the tomatoes,
the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the
mixture, covered, for 15 minutes. In a blender purée the soup in batches
until it is very smooth, forcing it as it is puréed through a fine sieve set
over the pan, cleaned, and whisk in the cream, the additional broth if
necessary (both soups should have the same consistency), the lemon juice,
and salt and pepper to taste. The soup may be made 1 day in advance, kept
covered and chilled, and reheated.
Make the serrano cream: In a blender blend together the chilies, the garlic
paste, and the créme fraîche until the mixture is combined well. (Be careful
not to over blend the mixture or the cream may curdle.) Force the mixture
through a fine sieve set over a small bowl. The serrano cream may be made 1
day in advance, kept covered and chilled, and brought to room temperature
before serving.
Salad Nicoise
=============
Romaine Hearts
4 Hard boiled eggs
1 can artichokes
Steamed Green Beans
3 Roma Tomatoes cut into wedges
Nicoise Olives
Potatoes steam and cut into quarters
1 sweet red onion, sliced into thin rings
2 Cans of White Solid Tuna
Anchovies
Dressing

Lemon Juice
olive Oil
Dijon Mustard
Salt and pepper
Optional - Fresh chopped basil

.
Separate romaine heart leaves and arrange on platter.
Arrange hard boiled eggs cut into quarters, green beans, tomatoes, potatoes
and olives decoratively over lettuce leaves. Add the anchovies and onion
rings.
Break up tuna in arrange over vegetables.
Drizzle with dressing.

Seafood Salad
==============
Combination plate of Cold Shrimps, Crab meat, or crab claws, or lobster, slices of
avocado.
Drizzle with Homemade Seafood Sauce.
Shellfish sauce - Remoulade sauce

=================================
Source: My Own
1 cup Homemade Mayo, or

1 cup Hellmans mayo
1/4 cup Chile Sauce
1 garlic Clove minced
1 tablespoon horseradish
1 tablespoon Dijon mustard (Coarse)
splash of Worcestershire sauce
2 tablespoons HP Sauce (or A 1 Sauce)
fresh dill
salt and pepper
Mix all of the ingredients together.
Taste and adjust to suit personal taste. If you like Horseradish, add more,
or more mustard.
She Crab Soup
=============
1 quart of milk/cream
6 tablespoons of butter
1/4 small onion
1/2 pound of crab meat
3 oz of roe or 2 hard cooked egg yolks
1/2 cup flour
Sherry
.
Heat cream or milk
Melt butter and sauté onion. Let simmer until soft and add crabmeat, egg
yolks or roe. Add flour, paprika, cook 3 to 5 minutes. Do not let flour
brown. Add hot cream/milk and simmer 20 minutes. Add Sherry.
Serve additional sherry at the table for individual taste.
Option.
Whip heavy cream and serve a dollop of cream in each bowl of soup.
Shellfish sauce - Remoulade sauce
=================================
This is my recipe. I use it on cold seafood plates. Usually with crab claws, baby shrimps
and avocado salads.
1 cup Homemade Mayo, or

1 cup Hellmans mayo
1/4 cup Chile Sauce
1 garlic Clove minced
1 tablespoon horseradish
1 tablespoon Dijon mustard (Coarse)
splash of Worcestershire sauce
2 tablespoons HP Sauce (or A 1 Sauce)
fresh dill
salt and pepper
.
Mix all of the ingredients together.
Taste and adjust to suit personal taste. If you like Horseradish, add more,
or more mustard.
Shrimp - Dan's Baked Stuffed Shrimp
===================================
18 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment
intact
2 tablespoons unsalted butter
Garnish: chopped fresh parsley leaves

Accompaniment: lemon wedges
Preheat oven to 375°F. and butter a large baking dish.
For stuffing
1 cup chopped mushrooms (about 1/4 pound)
3 tablespoons minced onion
2 tablespoons minced celery ribs
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons finely chopped fresh parsley leaves
1/2 pound lump crabmeat, picked over
1/2 cup chicken broth
32 Ritz crackers (about two thirds of a 12-ounce package), crushed into coarse crumbs
.
Make stuffing: In a large heavy skillet cook mushrooms, onion, celery,
garlic, and parsley in butter over moderate heat, stirring occasionally,
until softened and liquid mushrooms give off is evaporated. Add scallops or
crabmeat and cook over moderately high heat, stirring, 3 minutes. Stir in
broth and cracker crumbs and remove skillet from heat.
Butterfly shrimp by cutting lengthwise along inside curve, almost completely

through. Split open shrimp and devein. Mound about 2 tablespoons stuffing
onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in
baking dish. Melt butter and drizzle over shrimp. Sprinkle shrimp with
paprika and bake 20 minutes, or until stuffing is golden.
Garnish shrimp with parsley and serve with lemon wedges.

Shrimps - Skewered Shrimp With Lemon Pesto
==========================================
Weber Grill Recipes
32 large shrimp (450 to 565 grams or 1-1 1/4 pounds) shelled and deveined (except for
tails)
Lemon Pesto
1/2 cup firmly packed fresh basil

1/4 cup olive oil
2 tablespoons grated lemon zest
2 tablespoons grated Parmesan cheese
1 clove garlic
1 tablespoon pine nuts
In a food processor or blender, combine ingredients for Lemon Pesto. Whirl

until smooth. Rinse shrimp and pat dry. Place in a large heavy-duty plastic
bag or nonreactive bowl. Pour in pesto and seal bag (or cover bowl). Rotate
bag to distribute marinade and place in a shallow pan. Refrigerate for at
least 30 minutes or up to 4 hours, turning shrimp occasionally.
Remove shrimp from bag and drain, discarding marinade. Thread shrimp on
skewers. Arrange skewers on cooking grate. If using charcoal, cook directly
over coals; if using gas, use medium heat and put skewers over unlit side of
grill (indirect heat method).
Place lid on grill. Cook, turning once halfway through cooking time, until
shrimp are opaque in thickest part (4 to 5 minutes; cut to test). Transfer
to platter or individual plates. Garnish with basil sprigs.
Spanish Tapa - Garlic Shrimp
============================

4 cloves of garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 pound medium or large shrimp, peeled and deveined
2 tablespoons of chicken broth
salt
2 Tablespoons minced parsley
Italian or French Bread cut into cubes
Heat the oil, garlic and red pepper flakes in a large, shallow pan. When the
garlic just begins to turn golden, add the shrimp and cook over high heat
for about 3 minutes, stirring constantly. Add the broth and lemon juice.
If serving in the living room, pour into a large earthenware bowl and
sprinkle with salt and parsley. Serve immediately.
Goes great with a nice dry white wine, dry sherry, or Martini
Spanish Tortilla (Potato Omelette)
==================================
Although a tortilla can be served for breakfast, it is quite often served as a Spanish Tapa
or small appetizer with a glass of wine. It is equally good served hot or at room
temperature.
Most recipes that I have seen for Tortillas call for cooking the omelette on top of the
stove. I find that it turns out better if you bake it in a cake pan in the oven.
(This recipe makes two Tortillas)
At least 4 large baking potatoes or 5 or 6 smaller ones
1 small onion
12 eggs
olive oil
salt
pepper
Heat oven to 350°
Peel and cut potatoes into 1/8 to 1/4 inch slices.
Heat one or two frying pans and sauté the potato slices in olive slowly,
until almost tender. Add salt and pepper.
Cut onion in half and slice thinly. Add onion to the potato mixture and
continue to sauté until the onions and the potatoes are tender. I like the
onions and potatoes to start to turn a bit golden.
Add a couple of teaspoons of olive oil or butter to two cake pans. Place in
oven to heat.
Beat up eggs and season with salt and pepper.
Gently toss the potato mixture into eggs. Pour mixture into the two heated
cake pans.
Bake for approximately 15 minutes or until eggs are set and the omelette is
golden and puffy.
For breakfast cut into wedges and serve Can be served with a salsa as
well.
As an appetizer, cut into small squares and serve with a nice Spanish Red
Rioja.
Spinach Squares
===============
These are really good. They are from a Woman's Day Home Entertainment Magazine
from Dec. 1982.
2 packages (10 ounces each) frozen, chopped spinach

1/2 cup chopped onion
1 tablespoon vegetable oil
2 cloves garlic, minced
8 eggs beaten
10 to 12 soda crackers, crumbled (2/3 cup)
2 teaspoons herbs, (thyme, rosemary, dill)
1 teaspoon pepper
1 1/2 teaspoon salt
2 cups grated cheddar cheese Parmesan cheese
Paprika
Thaw and drain spinach. In large skillet, heat oil. Sauté spinach, onion,
Garlic and parsley until lightly cooked. Add eggs, crackers, seasonings and
Cheddar cheese, mix together. Pour into a greased 8 1/4 X 13 1/2 inch baking
Dish. Sprinkle top with parmesan cheese and paprika and bake at 325 for 45
Minutes, or until knife inserted in centre comes out clean. Cut in small
Squares, about 1 3/4 inches. May be served hot or cold. Makes 36 squares
Stracciatella Soup
==================
Pot of homemade chicken broth
2 cloves of garlic
Bunch of Baby Spinach
2 eggs beaten
parmesan cheese
Optional, add some fresh grated nutmeg and/or some fresh lemon zest
.
Bring pot of broth to a boil. Add two cracked cloves of garlic and simmer
for a few minutes.
Add chopped spinach, simmer for another few minutes.
Beat eggs with salt and pepper and slowly add to broth stirring constantly.
Serve with fresh grated parmesan cheese.
Optional: I beat some of the cheese into the eggs before adding to the
soup.
Stuffed Endives With Crab Meat
==============================
Filling
Fills about 24 leaves
1 2-oz. can whole pimentos

1 green onion
1 shallot
1/2 lb. cooked crab meat
1 tsp. prepared mustard
2 tsp. lemon juice
2-4 Tbs. mayonnaise
Salt and pepper
Paprika
3 Belgian endives
Chop 1 pimento (reserve the remainder for another use), the green onion,
and the shallot. Combine the crab meat, mustard, lemon juice, green onion, shallot, and 2
tablespoons. of the mayonnaise, adding more if needed. Add the pimento and season to
taste with salt, pepper, and paprika. To prepare the Belgian endive cut off 1 inch from
the root end; carefully separate each leaf. Stuff Belgian endive leaves with crab meat
filling.
Tapenade
========
1/2 pound black olives, pits removed
(do not use canned olives)
2 cloves garlic, crushed
2 1/2 oz can of anchovy fillets (use all or some)
1 to 2 tablespoons capers
1 cup olive oil
2 to 3 teaspoons Dijon Mustard

.
Combine the olives with the garlic, anchovies and capers in the bowl of a
food processor and reduce to a paste. Incorporate the olive oil by pouring
it slowly down the funnel in a stream. You may add less or more olive oil
depending on how thick you want it to be.
Options:
Recipe can be cut in half
you can use less anchovies - to taste
puree some fresh chopped basil
use some or all green olives
add 1 to 2 tablespoons brandy

Tomato Dill Soup
================
2 tablespoons butter
1 small onion chopped
1 stalk of celery finely chopped
1 can quality Italian Tomatoes (28 oz)
1 tablespoon butter
1 tablespoon flour
4 Tablespoons chopped fresh dill
Topping

1/2 cup sour cream
sprigs of dill
.
Note: This soup can be pureed and served smooth or left with some chunks of
tomato. I prefer the tomatoes to be left in chunks to give the soup some
texture.
Saute onions and celery in butter until tender. Add minced garlic and saute
for 1 minute. Add coarsely chopped tomatoes and chicken broth and 3
Tablespoons dill. Simmer for 30 minutes. Add cup of cream and mix the
tablespoon of flour with the tablespoon of butter to form a paste.
Add the butter/flour paste a bit at a time to thicken the soup. Season with
salt and pepper.
To serve,
Whip cream until soft peaks form. Fold cream into sour cream.
Place a dollop of cream mixture on top of each serving of soup and sprinkle
with some dill sprigs.
Tomato - Oregano Tarts
======================
Source: Roger Verges Vegetables
1 lb very ripe tomatoes

Salt and pepper
1 slice of bread
1/2 lb puff pastry
2 Tablespoons or Capers or
4 oz black olives (Nicoise or Kalamata) - pitted
6 oregano sprigs
Peel and seed tomatoes. Chop coarsely.
Put olive oil into a sauce pan or skillet heat, add tomatoes and salt and
pepper to taste and sautee for 7 to 8 minutes.
Trim crusts from bread and process into crumbs. Mix crumbs with 2 oregano
sprigs. Add to Tomato mixture. Set Aside.
Roll puff pastry into a generous 12 inch square. Place on a chilled baking
sheet. (may also be made into 4 six inch circles, use a tart ring or plate
as a template and cut out)
Prick pastry all over, leaving 1/2 inch border unpricked. Bake for 10
minutes.
Remove from oven and spread a layer of tomato mixture and sprinkle with
capers or olives. Return to the oven and bake an additional 8 minutes.
If serving as a first course, allow one per person.
Or cut the large tart into small squares and serve as an appetizer in the
living room.
Garnish with sprig of oregano.

Tuna Pate
=========
Although this is a very easy appetizer that can be made earlier in the day, it is also a very
rich because of all of the butter. One of my favourites.
2 (6 ounces) cans white tuna drained

1 cup butter
2 Tablespoons chopped roasted red pepper (Homemade or bottled pimentos)
1 to 2 teaspoons capers
fresh lemon juice
2 to 3 drops tabasco
salt and pepper
Puree tuna and butter in processor
Add chopped red pepper, capers, lemon juice, salt, pepper and tabasco.
Process on pulse until the capers and red peppers are finely minced.
Taste and adjust seasoning.
Pack into decorate serving bowl and cover and refrigerate.
When ready to serve remove a bit early from fridge so that the pate has a
change to soften just slightly.
Serve with toasted pita triangles
Cut Plain or whole wheat pitas into triangles. Separate each triangle and
place on cookie sheet. Brush with melted butter or margarine. Bake at 350°F
until crisp and golden. Be careful not to burn. Remove and let cool.
Serve triangles surrounding tuna pate

Vittorio's Spinach Salad
========================
Washed and dried spinach (Baby)
4 hard boiled eggs, peeled
4 or 5 cleaned mushrooms, sliced
1 can of artichoke hearts halved or quartered
3 Roma tomatoes, quartered
2 chopped green onions
Kalamata olives
Dressing
1/4 teaspoon tarragon

1/2 clove of garlic
2 or 3 tablespoons wine vinegar
1/2 cup homemade mayo or Hellman’s
salt and pepper
Place spinach in a large salad bowl. Decorate with eggs, mushrooms,

artichoke hearts, tomatoes and green onions and olives.
Drizzle with dressing and toss.
Can be made on individual plates as well.
Dressing
Soak tarragon and garlic in vinegar. Add salt to dissolve.
Mix vinegar mixture into mayonnaise and adjust seasoning to taste.

Warm Romaine And Potato Salad
=============================
Romaine lettuce
chopped green onions
2 or 3 Baking potatoes
bacon
toasted almonds
3 Tablespoons of Hellmans
4 Tablespoons of olive oil
1 tablespoon fresh squeeze lemon juice
2 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
1 clove of garlic
Clean and prepare the lettuce Tear into bite size pieces
Sauté bacon until crisp.
Peel and cut potatoes in half. Cook until tender.
Cut into large bite size pieces.
Mix together the ingredients for the salad dressing. Taste and adjust
seasoning.
Toss warm potatoes with enough dressing to coat.
Toss the lettuce leaves with the some of the dressing to coat.
Toss the potatoes into the salad and sprinkle with chopped bacon, green
onions and toasted almonds. Lightly toss and serve while the potatoes are
still warm.
White Lady Chicken Soup
========================
Adapted from the Shire House Restaurant
1/2 cup butter

6 large baking potatoes
3 onions
4 garlic cloves
2 parsnips
1/2 bottle Chablis
Chicken Broth
1 bay leaves
1/4 to 1/2 tsp tarragon
1/8 tsp nutmeg
1/8 tsp cayenne pepper
1 litre heavy cream
2 tablespoons parmesan cheese
1/2 cup sour cream
.
Saute onions, garlic and parsnips in butter until tender. Add potatoes, bay
leaf, wine and chicken broth to cover. Simmer for about 45 minutes.
Strain saving broth. Puree vegetables in blender or food processor until
smooth. Add heavy cream, up to 3 cups to loosen vegetables, Pour vegetable
puree into pot and thin out to desired thickness with reserved stock. Place
over low heat. Add tarragon, nutmeg and cayenne pepper.
To Garnish:
Whip one cup of cream and fold into sour cream. Fold in parmesan. Fill
shallow soup bowl and top with a dollop of sour cream mixture.
BEEF AND VEAL
Beef Braciole
=============
http://www.italianchef.com/braciole.html
1 lb boneless beef round, cut into 4 thin slices approximately 1/3 inch thick
4 slices of prosciutto
1 tablespoon pignoli beans(pine nuts)
2 tablespoons grated pecorino romano cheese
2 garlic cloves, chopped
2 tablespoons parsley, chopped
1/2 cup olive oil
2 28oz cans imported Italian tomatoes
1/4 cup tomato puree
2 bay leaves
3 fresh basil leaves, torn into small pieces
1 medium yellow onion, chopped fine
2 carrots, peeled and chopped fine
2 celery stalks, chopped chopped fine
1 cup dry red wine
flour spread on a plate for dredging
salt & pepper to taste
1. Place each slice of beef between 2 sheets of plastic wrap and pound with
a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of
prosciutto on each one and sprinkle evenly with with the pignoli beans,
pecorino romano cheese, garlic and parsley. Roll up the slices, tucking in
the ends and tie with kitchen string. 2. Heat 1/4 cup of the olive oil in a
large frying pan over medium heat. Dredge the braciole in flour shaking off
any excess, then place in the pan. Cook until browned on all sides, about 15
minutes. 3. Heat the other 1/4 cup of olive oil in a large saucepan over
medium heat. Add the onion, carrots, and celery. Cook, stirring until tender
but not browned, about 10 minutes. Add braciole, bay leaves, and salt &
pepper. 4. Add red wine and cook until most of liquid evaporates, about 2
minutes. Pass the tomatoes, with their juices through a food mill or sieve
into the saucepan. Fill one of the tomato cans 1/2 way with water and add to
saucepan. Add tomatoe puree, turn heat to low and cook at a simmer until
beef is tender 1.5 - 2 hours. 5. Sprinkle the basil over the rolls, and cook
for 2 minutes longer. Transfer to serving plates, spoon the sauce over the
top and serve at once.
Beef Burgundy/Bourginon.
========================
Adapted from a Julia Child Recipe
2 to 3 pound beef tenderloin
Make a sauce using:

1-1/2 Cups red wine
1 1/2 cups beef broth
1 Tablespoon tomato paste
pinch of thyme
Bring to a boil and simmer slowly

until reduced by half
Braise about 15 to 20 pearl onions
Saute 1/2 pound of sliced mushrooms
Slice a beef tenderloin into 1/2 inch to 3/4 inch thick slices. Dry well and
brown on both sides in butter and oil. Add the onion and mushrooms to the
reduced wine sauce and thicken with 1 tablespoon of flour blended with 1
tablespoon of butter. Add the beef to thicken sauce. May be prepared up to
this point and reheated later. Meat should be rare to medium rare so be
careful when you reheat. This is adjusted from a Julia Child recipe.
Beef fillet in blue Stilton sauce
=================================
Source: Harrow Times
Ingredients
4 fillet steaks
Salt and freshly ground black pepper
75g (3oz) butter
1 medium onion, chopped
2 cloves garlic, crushed
25g (1oz) bacon, chopped
100g (4oz) mushrooms, sliced
150ml (quarter pint) milk
175g (6oz) Stilton, crumbled
300ml (10fl oz) double cream
Method
Season steaks and fry in half the butter for two to five minutes on each
side, depending how you like them; remove and keep warm. Add remaining
butter to pan and fry onion, garlic and bacon for three to four minutes; add
mushrooms, milk and Stilton; simmer briskly, stirring, until cheese is fully
melted.
Reduce heat, add the double cream, and season to taste. Serve each steak on
a pool of sauce. Serves four.
Beef Stew
=========
I like simple beef stews that are more brothy then in a thick gravy. I don't have an exact
recipe as I usually just wing it. Here is basically what I do.
Brown beef chunks in some oil. Add some chopped shallots and a minced garlic clove.
Cover with beef broth, add a bay leaf and a sprig of fresh thyme and simmer for 45
minutes. Add some whole small onions peeled, celery cut into 1 1/2 inch pieces and
simmer for another 30 minutes and then add potatoes cut into large chunks, a couple of
carrots cut into pieces, some fresh green beans, and some rutabaga cut into chunks.
Simmer until vegetables are tender add some peas and then cook some dumplings on top.
Serve in bowls. I find that beef used in stew takes at least 2 hours to become tender,
depending on the size of the beef cubes and the cut of beef used.
Sometimes I add wedges of cabbage instead of turnip. You can also add other vegetables
of your choice, ie. parsnips, sweet potatoes, etc..
Beef Tenderloin - Kabobs
========================
2 pounds beef tenderloin, cut into
cubes (from 1 inch to 2 inches)
2 - 3 cloves of garlic minced
1 large shallot, chopped
2 tablespoons fresh thyme
chopped/ and/or Rosemary
2 tablespoons fresh parsley
chopped
1 cup red wine
1/2 cup olive oil
salt
Black Pepper - Coarsely Ground
2 Green Peppers cut into squares

2 large white onions- cut into 1/4's
(option: Large Cherry Tomatoes)
Cut beef tenderloin in to nice size cubes.
Mix together all of the other ingredients and marinate the beef for about 4
to 6 hours.
Par Boil onions and green peppers for less than one minute. Drain and cool
in ice water.
Remove meat from Marinade and thread onto metal or wooden skewers, placing a
piece of green pepper and onion in between each piece of meat.
Grill on high heat. Turn a few times. Tenderloin should be served rare to
medium rare so these do not take long to cook, depending on your grill.
Bolognese Sauce
===============
My recipe.
olive oil
1 1/2 pounds lean ground steak (or a mix of lean ground pork)
1 onion, chopped
2 stalks of celery, finely chopped
2 garlic cloves, minced

2 to 3 tablespoons fresh chopped parsley - preferably the Italian Parsley
1 to 2 Tablespoon dried basil
1 to 2 teaspoon dried oregano
1/2 white wine
Optional: If you have a rind from a Parmesan cheese add it to the pot to simmer along
with the sauce. Really enriches the sauce.
1 cup chicken broth
2 large cans chopped tomatoes
salt and pepper
Sauté chopped onions and celery in olive oil until softened. Add minced
garlic and cook for 1 minute. Add the dried herbs and fresh parsley. Add
1/2 cup white wine and simmer until wine has evaporated. Coarsely puree
tomatoes and add to the sauce. Add chicken broth and simmer for at least 2
hours on low heat.
For a richer sauce add 1/4 cup of heavy cream to sauce at end of cooking
time.
Serve over spaghetti with fresh grated Parmesan cheese.

Beef - Braciole 2
=================
Source:Ethnic Recipe Ring.
1 (2 to 2-1/2 lb) round steak, Butterflied Or (for individual servings) cut into 6 to 8 slices
and pounded thin.
1 Lemon's grated rind

Salt and pepper
2 1/2 teaspoons Oregano
1/4 pound Prosciutto -- thinly sliced
2 cups Bread crumbs
1/4 pound Parmigiano-reggiano
Cheese -- grated
1/2 cup Chopped parsley
1/2 teaspoon Rosemary
1/2 cup Flour
1/4 cup Olive oil
4 Cloves Garlic -- finely chopped
1 Small Onion -- diced
1/2 cup Dry red wine
2 cups Chopped -- canned pear
Tomatoes with their juice
If leaving whole, Open the butterflied steak and, with waxed paper covering
it, pound evenly with a meat mallet until approximately 1/4 inch thick. Rub
the lemon rind, salt, pepper, and 1-1/2 Tsp. oregano into the meat.
2.Lay the prosciutto slices evenly on the steak. Sprinkle the bread crumbs, grated
Parmesan, & parsley evenly over the prosciutto slices. Roll the braciole
tightly, taking care while rolling to tuck in both ends so as to hold in the
filling while cooking. Tie the roll with strings at 1-1/2 to 2 in.
intervals.
3.Rub the rosemary between your palms to break it up. Season the
flour with the rosemary, remaining oregano, and salt and pepper. Rub this
mixture onto the surface of the beef roll.
4.In a pan large enough to hold the roll, heat the olive oil over moderately high heat. Add
the beef roll, turning to brown the entire surface.
5.Add the garlic and onion and cook until the garlic begins to turn golden brown. Add the
wine and cook for one minute.
6.Add the tomatoes with their juice and salt & pepper to taste.
Cover the pan and simmer over low heat for 1 to 1-1/2 hours or until very
tender when pierced with a fork. If liquid app- ears to be diminishing
during the cooking, splash a bit more wine into the pan.
7.Remove from pan & place on a heated platter. Remove the strings, cut into 1/2 in. thick
slices, pour the tomato mixture over the slices and serve.
Note: If serving
cold, place the braciole on a platter, pour the sauce over it, cover tightly
with plastic wrap or foil, and refrigerate. Before serving, bring to room
temperature, remove the strings, and cut into slices as mentioned
previously. The slices can be served on a bed of lettuce, accompanied by
freshly baked bread.
Options: Stuff with mushrooms, roasted red peppers and Spinach, seasoned with garlic.
Braised Oxtail with Olives and Orange
======================================
Source: ABC North Coast NSW | Recipe Index | Recipe
Chef: Wendy Taylor
This is a wonderful, rich and hearty dish for winter.
6 oxtails cut and trimmed of fat

plain flour
olive oil
butter
1 big onion – finely chopped
2 carrots – very finely chopped in processor
4 big cloves garlic
500 red wine
bay leaf
thyme
orange peel about 5 cm
1 litre of unsweetened tomato juice
cup of black olives – stoned OR cup of pitted prunes
parsley OR orange zest
pepper and salt
Method: Dredge oxtails in seasoned flour and fry in butter and oil mix in
iron casserole dish. Do this in batches so the meat doesn’t stew. When brown
put aside. Wipe the bottom of the dish and add a little more oil and saute
the onion and carrots until softened, add the garlic and cook for another
minutes.
Pour over the red wine, scraping the pan with a wooden spoon to amalgamate
the stuck bits. Add the oxtails and cook for a few minutes. Add the herbs,
orange, pepper and salt and tomato juice and cover pot. Cook in a slow oven
325°F - for 2 ½ hours.
Cool and refrigerate to make the fat removal easier.
To serve – Add the prunes or olives and cook a further 30 minutes. Top the
prune mix with orange zest before serving and top the olive oxtails mix with
parsley.
Serving suggestion: Serve in wide pasta bowls with mashed potato, cous cous
or rice
Leftover Potential: What leftovers If you are fortunate to have any

leftover, take the meat from the bone, mix with sauce and pour over
fettucine
Beef - Broiled Filets Mignons With Green Peppercorn Sauce
=========================================================
Mique’s recipe
(8 servings)
8 filet mignons
8 croutons
Green Peppercorn Sauce (below)
Pan broil or grill the filet mignons

until done. Place a crouton on each
of 8 warmed plates. Place a filet
mignon on each crouton. Top with a
generous spoonful of Green
Peppercorn Sauce
GREEN PEPPERCORN SAUCE Makes (3/4cup)
1 tablespoon butter
2 tablespoons shallot, finely chopped
1/4 pound mushrooms, finely chopped
2 tablespoons parsley, minced
1 teaspoon green
Peppercorns, preferably dried or use brined but rinsed and drained well.
Tabasco sauce
2 tablespoons brandy
1 cup
whipping cream
1. Melt the butter in a small saucepan. Add the shallot and saute over
medium heat until soft. Add the mushrooms and saute for 5 minutes, stirring
frequently. Add the parsley, peppercorns, and 2 to 3 drops of Tabasco sauce.
2. Warm the brandy and ignite it. Pour the brandy into the mushroom mixture
and stir until the flames subside. Add the cream. Boil the sauce, stirring
constantly, until it thickens. Add salt to taste.
===================================
3 lbs. lean stew meat-beef, ground coarse or in ½-inch cubes

1 lb. pork loin, ground coarse or cubed
2 tbsp. pure lard or shortening
3 large yellow onions, chopped fine
2 stalks of celery chopped
2 tsp. cumin seeds
1 tsp. ground cumin
7 cloves garlic
1 to 3 Tablespoons (or more to taste) of ground chilies. Use a variety of different ones,
i.e. Chiles pasillas, equines, chile anchos, dried New Mexico Chilies, etc...
1 tsp. Tabasco sauce
2 tsp. salt
5 jalapenos, fresh, seeded
3 cans tomatoes,
1 can beer (Mexican if you have it)
l-oz. square unsweetened chocolate (Or Mexican chocolate)
2 cups Beef Broth
Dried Pinto, black beans or kidney beans or canned.
Brown meat in fat until no longer pink. Add onions and celery and cook
until clear. Combine in food processor or blender the cumin, garlic, and
all of the different chilies. Tabasco, salt, jalapenos, and I can of
tomatoes. Blend and set aside to steep. Add this mixture to the meat along
with the two cans of tomatoes, the beer, broth and chocolate. Turn fire
down real low and simmer least 2 hours. If using dried beans add them now.
Stir occasionally to keep it from sticking. If the meat you have used is
lean, you will probably have no fat to skim off, but if there is fat
floating on the top, skim. Once the chili has cooled, you can remove any
congealed fat. This keeps well and freezes well.
Tex-Mex Cookbook
Greek Meatballs With Avgolemono Sauce
=====================================
These are extremely tender and flavourful meatballs
1 1/4 lbs Lean Ground Beef

1/2 lb lean ground pork
2 slices of bread, made into crumbs and soaked with milk
3 garlic cloves
1 small grated onion
1/2 to 1 cup chopped spinach, squeezed dry
1 tablespoon chopped mint
2 teaspoon grated lemon zest
1 teaspoons dried oregano
2 eggs
1/3 cup uncooked rice
Option: Add some fresh chopped dill as well
Sauce
2 egg yolks
1 whole egg
juice of 1 large lemon (1/4 cup)
1 1/2 cups of broth (from cooking meatballs)
Makes approximately 48 meatballs.
As an alternative to the egg/lemon sauce, try doing this instead:
Make a roux with butter and flour, add the chicken stock that you cooked the meatballs
in, simmer, add some of the hot sauce to an egg yolk and then slowly stir the mixture
back into the remaining sauce. Add lemon juice. Add the meatballs and simmer on low
for a few minutes. Do not boil if using the egg yolk.
Mix the two meats together well and add the rest of the ingredients and mix
well using hands.
Sauté a small amount to taste for seasoning and adjust seasoning as needed.
Form into meatballs the size of walnuts and sauté until brown. Drain on
paper towels and then add to a pot of chicken broth.
Simmer for 40 minutes until tender.

Remove meatballs from broth. Strain broth and reserve 1 1/2 cups. Return
broth to stove and bring to a boil.
Beat egg yolks and egg with lemon juice and slowly whisk the hot broth into
egg mixture.
Return sauce to sauce pan and heat on low stirring until sauce thickens. Do
not bring to a boil.
Add meatballs and continue to heat until meatballs are hot and coated with
sauce.
High Heat cooking Instructions
==============================
General Instructions (for Barbara Kafka's "Roasting A Simple Art")
"Different meats and different cuts have different cooking times. That's
why there are recipes. I did try to find a universal rule so that I could
say as I do for fish, "ten minutes per inch" or for chicken "ten minutes per
pound," and then describe the exceptions. It didn't work. Timing is as
much a factor of fat content, bone content, and the shape of the roast as a
specific kind of meat.
The only easy rules are for boneless loin of pork or beef (the shell or
strip) and venison and beef fillet. They always cook in the same amount of
time since the only way they increase in size is according to their length,
which will not influence the cooking time."
This is her recipe for a Simple Rib Roast
4 1/2 pound without short ribs Standing rib roast (2 Ribs) or 26 Pound
standing rib roast (7 ribs total) 2 to 6 cloves garlic, peeled and slivered
Kosher salt to taste Freshly ground black pepper 1/2 to 2 1/2 cups red
wine for deglazing 1 recipe for Yorkshire pudding.
Roast should be at room temperature, not taken directly from the fridge.
Place oven rack on the second level from the bottom. Heat oven to 500°F.
Place small roast in a 14 X 12 X2 inch roasting pan. bone side down. The
large roast will need an 18 X 13 X 2 inch roasting pan. Snuggle most of the
garlic, is using, under the fat and spread remainder under the meat.
Season well with salt and pepper. Roast for 45 minutes. With meat in
oven, reduce heat to 325° and roast for an additional 3 minutes per pound.(
i.e.: 4lb =12minutes, 7lb = 21 minutes, 26 lb =78 minutes)
etc..Increase heat to 450°F and roast for another 15 minutes regardless of
size. Meat temperature should read 135 on an instant - read thermometer.
If you like it more rare, reduce the additional 3 minutes per pound to 2
minutes or for less rare, increase the 3 minutes to 5 minutes.
Remove roast from oven. Transfer to a serving platter. Pour or spoon off
excess fat, reserving about 1/8 cup to 1/4 cup of fat. Put pan over high
heat and add wine. Deglaze pan well scraping with a wooden spoon. Let
reduce by half. Pour liquid into a small saucepan and reserve.
Peppers - Julia's Stuffed Peppers
=================================
This is a recipe that I have been making for over 20 years. It was given to me by a lovely
lady that lived next door to us. She was from Argentina and use to make some very
interesting dishes.
Meat Filling
2 lbs combination of Veal, Pork, Beef,
1 small onion, finely chopped
bread soaked in milk
2 eggs
2 cloves fresh garlic finely minced
paprika
nutmeg
oregano
fresh chopped parsley
salt and pepper
Hungarian Peppers
Sauce
2 garlic cloves minced
2 Cans tomatoes
bay leaf
pepper
oregano
Basil
salt and pepper
Mix together all ingredients and stuff into long Hungarian Peppers
Form remaining meat into small meatballs. Sauté to brown.
Sauce
Sauté onions and garlic in olive until soft. Add tomatoes and seasonings
and bring to a boil. Add stuffed peppers and meatballs and lower heat to a
simmer. Cook for 1 1/2 hours.
Optional to thicken sauce
Heat some oil in a small skillet and add some flour. (Roux) Cook stirring
until flour is lightly browned. This with some chicken broth and add to
sauce to thicken.
Serve with mashed potatoes or with noodles.
Meat Loaf Magnolia
==================
1 1/2 pounds ground veal or mixture of beef and veal
1 small onion finely chopped

1 to 2 cloves of garlic
2 slices Italian/French Bread soaked in milk
2 eggs
2 Tablespoons chopped parsley
1 tablespoons of dried herbs,
(sage and Thyme, a small amount of rosemary
olive oil
Sauce
Green peppercorns
mushrooms
1 to 2 cups chicken broth
Sauté onion in olive oil until soft. Add minced garlic and sauté for 30
seconds. Do not brown garlic
Soak bread in milk
In a large bowl add meat, Dijon mustard, chopped parsley, herbs, onions and
garlic and mix with hands. Squeeze bread to break up and add milk and
bread to mixture. Add eggs. Mix well and season with salt and pepper.
Sauté a small piece to check for seasoning. Adjust to taste.
Shape meatloaf into a rectangle about 8 X 4 x 3 inches high and place in a

small roasting pan. Bake for 30 minutes and then add a small amount of
broth to the pan to prevent the bottom from becoming to brown. Bake another
30 minutes and baste with the pan juices. Add more broth if necessary.
Cook another 10 minutes or until the meatloaf is nicely browned.
Let cool and wrap in foil and refrigerate. Reserve pan juices.
Make a sauce by adding some green peppercorns and sautéed mushrooms to the
pan juices.
Heat grill
Slice meatloaf into 1/2 inch thick slices and grill on both sides until
nicely marked and hot.
Serve with mashed potatoes

=======================
salt
pepper
beef broth

but canned will do.

black sliced olives
sour cream
chopped tomatoes
Sauté beef in a small amount of oil until the pink is gone. Add the onion
To Assemble
Place refried beans in the bottom of an ovenproof serving dish. Top with
ground beef mixture.
Sprinkle shredded cheese over top and place in the oven for the cheese to
melt. Spread with sour cream and then the guacamole. Add some Salsa,
sprinkle with chopped tomatoes and black olives and serve with good quality
tortilla chips to dip.
My Meatballs
============
1 1/2 pound of beef
1 1/2 pound of pork
3 eggs
4 cloves garlic
3 slices bread- soaked in milk
salt, pepper
sage, basil
3/4 cup ground parmesan
Dried bread crumbs for rolling meatballs in.

(Optional)
Tomato Sauce
1 chopped onion
3 cloves of garlic
3 cans tomatoes pureed
season with salt, pepper and Basil and fresh parsley. simmer with meatballs
Note: You can increase the amount of meats. You would then add 1 egg
and 1/4 cup of cheese for each pound additional pound of meat. Adjust other
ingredients and seasoning accordingly.
Mix the two meats together and add minced garlic, salt, pepper, sage and
basil.
Squeeze milk out of bread and add to meat.
Add eggs and cheese and mix well using hands.
Form into meat balls and dip in dry bread crumbs and sauté until brown.
Add to tomato sauce and simmer for 1 1/2 hours.

Steak -Pan Seared NY steaks XO Cognac Peppercorn cream sauce
============================================================
Source: http://www.911cheferic.com
2 NY steaks x 1" thick

1 tbs black whole peppercorns crushed
tbs butter
2 chopped shallots
1/4 cup dry whit wine
1/2 cup thicken veal stock
1/2 tbsp vegetable oil
1 tbsp butter
2 x 1 tbsp XO Cognac
1/4 cup 35 % cream
1 knob butter
Crushed the peppercorn. Sprinkle the steaks of peppercorns,

reserve. In a sauce pan, melt the butter Add the shallots and sweat for 1
minute Add the rest of the peppercorn and sauté for 1 minute Add 1 tbsp XO
Cognac and flame. Deglaze with the white wine Reduce by half, then add the
veal stock, Reduce by 20% Reserve the sauce At the service time only:
1. Season the steaks with coarse sea salt 2. In a pan, heat the oil and add
1 tbsp butter 3. Sear the steaks and cook until desire degree (Blue, rare
etc…) 4. Remove the steaks from the pan 5. Degrease, add the rest of the XO
and flame 6. Add the peppercorn sauce and the cream 7. Reduce lightly 8.
Verify seasoning, salt & pepper 9. Add the knob of butter and stir to
incorporate. 10. Serve the steaks, pour the sauce on top.
Oven Pot Roast
==============
5 lb Outside Round Oven Roast
2 onions
12 or more cloves of garlic
2 or 3 carrots
2 or 3 stalks of celery
fresh sprigs of thyme and Rosemary
bay leaf
1 Tablespoon Peppercorns
2 Tablespoons tomato paste
half bottle red wine
enough beef broth added to cover the roast at least half way.
.
Heat a small amount of oil in a Dutch Oven and brown the roast.
Coarsely chop the onion, carrots, and celery and add to the pot.
Add the peeled whole cloves of garlic
Brown for a few minutes and add the wine. Simmer for 5 minutes to slightly
reduce and then add the beef broth. Add the Tomato paste and the sprigs of
thyme, rosemary and the bay leaf.
Add 1 tablespoon of peppercorns
Cover tightly and roast in a low over 325 to 350° for about 4 hours or until
the meat is tender. Allow to cool. Remove meat from cooking liquid and wrap
tightly in foil. Refrigerate.
Strain sauce and discard the vegetables.
Refrigerate broth.
To make Gravy
Remove the fat from broth.
Heat 3 or 4 tablespoons of butter and saute some sliced onions until tender.
Add one minced garlic and some fresh thyme. Add three or four tablespoons
of flour and cook until roux starts to lightly brown. DO NOT BURN.
Add reserved beef broth and simmer gravy for 10 minutes.
Slice roast and place in shallow casserole. Pour gravy over meat and cover.
Place in 375°F oven for 20 to 30 minutes or until meat is heated through.
Serve with Horseradish and vegetables of your choice.

Oxtails - Braised Oxtails With Spaetzle And Vegetables
======================================================
Suzanne Goin, Lucques, West Hollywood, Calif.

Yield: 6 portions
Oxtails, cut into 4-in. pieces 6 lb.
Thyme leaves, divided 2 Tbsp. plus 2 tsp.
Cracked black pepper 1 Tbsp.
Olive oil as needed
Large Spanish onion, large dice 1
Medium carrot, peeled, sliced 1
Celery stalk, sliced 1
Hearty red wine 1 bottle
Balsamic vinegar splash
Beef or veal stock 5 to 6 cups
Browned butter as needed
Pearl onions, peeled, roasted 36
Baby carrots (red, yellow or orange), peeled 24
Baby turnips, halved lengthwise 12
House-made spaetzle, cooked 3 cups
Parsley, chopped 1 Tbsp.
Baby spinach 1 cup

1. Marinate oxtails with 2 Tbsp. thyme, pepper and olive oil. Sear meat in
heavy pan, browning all sides; set aside. Sauté onion, carrot and celery,
scraping up browned bits; deglaze with wine and vinegar. Reduce liquid by
two-thirds; return meat to pan and add stock to almost cover oxtails. Cover;
cook in 325F oven 3 hours or until meat easily slides off bone. Strain;
reserve juices. Pull meat off bones, discarding fat and cartilage.
2. Sauté pearl onions, baby carrots and turnips separately in browned butter
with remaining thyme until tender.
3. To serve, warm oxtail meat in braising juices. Sauté spaetzle in browned

butter 1 minute, add vegetables, season with salt and pepper and finish with
parsley. Stir in spinach, remove from heat. Divide oxtails among 6 large
bowls; pile spaetzle and vegetables free-form in center of bowl.
Option: Serve with risotto or Polenta.

=============================================
Executive Chef Joseph Savino, Peccavi, New York City
Yield: 5 servings
Oxtails, meat cut off bone, 3 lb.
Salt and pepper, as needed
Flour, as needed
1/2 cup Olive oil,

3 Garlic cloves, chopped,
1 Onion, minced,
1 Carrot, diced,
1 Celery, diced,
4 oz. Pancetta, diced,
3 oz. Mushrooms,
2 cups Dry red wine,
2 cups Canned whole tomatoes, seeded,

2 Bay leaves,
2 Fresh rosemary sprigs,
Veal or other stock, as needed

.
Fresh pappardelle, 1 lb.

1. Season oxtail meat with salt and pepper and dredge in flour. Heat olive
oil and brown oxtail meat and bones. Remove. 2. Sauté garlic, onion,
carrot, celery, pancetta and mushrooms until slightly brown. Return oxtails
to vegetables, add wine, tomatoes in their liquid, bay leaves and rosemary.
Add veal or other stock if needed for liquid to almost over meat.
3. Braise, uncovered, in 300F oven 3 hours or until meat is tender. Remove

bones and discard. Reduce sauce if necessary. Cook pappardelle and toss with
sauce. Ladle oxtail mixture over pasta.
Roasting A New York Strip Roast/Prime Rib or RibEye
===================================================
I prefer the high heat method from Barbara Kafka's Cookbook, "Roasting A simple Art".
This method works whether the roast is 3 pounds or 10 pounds. Basically because the
roast is the same thickness throughout its length. Roast will be rare to medium rare. If
you prefer it more well done than roast for an additional 5 minutes or so.
I rub mine roast all over with minced garlic, salt and pepper and some fresh rosemary or
thyme.
Here are her instructions for a New York Strip Roast or Boneless Ribeye
Place oven rack on second level from the top of oven or second from the bottom if the fat
cover is thick. Heat oven to 500°F.
Place beef in an 18 X 12 X 2-inch roasting pan. Place meat in the oven 1 hour before it
will be served. Roast for 40 to 45 minutes.
Remove and transfer meat to a platter. Cut off strings. Pour fat from the pan. Put the
roasting pan on top of the stove. Add stock or wine and bring to a boil, scraping the
bottom vigorously with a wooden spoon. Add flavourings if using and any juices that
have collected in the platter on which the beef is resting. Let reduce by half. Taste for salt
and pepper, and pour into a sauceboat and serve with roast.
For a Prime Rib:
Roast for 45 minutes at 500°,lower heat to 325 °F and continue roasting for 3 minutes per
pound. (ie, 4 lb roast = 12 minutes). Turn heat up again to 450°F and roast for an
additional 15 minutes.
Salisbury Steak In Mushroom And Green Peppercorn Sauce
======================================================
2 Pounds of ground Sirloin
1 onion finely chopped
2 cloves of garlic minced
2 Tablespoon chopped fresh parsley
2 Teaspoon chopped fresh thyme
1 Tablespoon of worcestershire Sauce
Salt and Pepper to taste
Sauce

1 Tablespoon green peppercorns
Fresh Mushrooms sliced
2 Tablespoons Flour
Broth 2 to 3 cups (Beef or chicken)
Pan drippings plus 1 to 2 tablespoons of butter/margarine or oil.
Saute onions in 2 Tablespoons of olive oil until tender but not browned. Add
minced garlic and cook for 1 minute. In a bowl combined ground sirloin,
Parsley, thyme, Dijon mustard, Worcestershire sauce and salt and pepper. Add
onions and garlic and mix well. (I use my hands). Form into oval shaped
patties. (I made 5 nice size ones from the 2 pounds, but you could make
smaller if you prefer) If you have a grill pan use it. Heat pan until hot
and grill steaks until grilled on both sides. Add a bit of broth to the pan
to pick up the drippings to add to sauce. Sauté onion in 1 Tablespoon of oil
until tender. Add mushroom and cook for 3 or 4 minutes and add flour. Cook
for 2 or 3 minutes and add broth and green peppercorns. Place Salisbury
Steaks in with sauce and continue to cook on low for at least one hour. This
makes the meat really fork tender. NOTES: I used Chicken Broth but added
some beef/veal demi glaze that I made a week or two ago. It added flavor and
color to the sauce. I had actually gone for a walk while this was cooking so
it was probably more like an 1-1/2 hours, although 1 hour would probably be
enough.
Shortribs - Buckhead Diner Shortribs
====================================
http://www.accessatlanta.com/ajc/living/food/0307ribrecipes.html
Makes 6 servings
Preparation time: 30 minutes, plus 30 minutes for chilling
Cooking time: 4 1/2-5 hours
The Buckhead Diner serves its ribs with Portobello Mascarpone Rice, butter-braised
carrots and spinach. Be sure to cover the pan very tightly with foil to keep liquid from
evaporating. Check midway through cooking and add additional broth if necessary. If
veal stock isn't available, use all chicken stock.
6 pounds beef short ribs (if ordering from butcher, ask for a 3-inch cut)
Coarse salt
Ground black pepper
1/4 cup canola oil
1 cup chopped carrots
1 cup chopped celery
2 cups chopped onions
2 1/2 cups zinfandel
2 1/2 cups chicken stock
2 1/2 cups veal stock, chicken stock or demiglace (see note on recipe for Tom Valenti's
Braised Short Ribs)
4 bay leaves
4 fresh thyme sprigs
1 tablespoon coarse salt
2 teaspoons ground black pepper

Preheat oven to 300 degrees on the convection setting, or 325 degrees if
non-convection. Season short ribs with salt and pepper. In a large skillet,
add oil. Sear ribs until golden (you might need to do this in 2 batches).
Transfer seared ribs to a large roasting pan. Add carrots, celery and onions
to the skillet. Cook until tender. Deglaze vegetables with zinfandel. Add
chicken and veal stocks, bay leaves, thyme, salt and pepper. Transfer
vegetables and sauce to the roasting pan and cover tightly with aluminum
foil. Bake for 3 1/2 to 4 hours or until ribs are fork-tender. Remove ribs
from braising liquid, strain liquid and chill. Return ribs to roasting pan
and cover with foil. When liquid has chilled, remove fat from stock. Reduce
stock to sauce consistency (by about 2/3). Add sauce to ribs. Warm in a
250-degree oven until ribs are warmed through, 15 to 30 minutes. Serve rib
meat on or off the bone.
SIDE DISH
Portobello Mascarpone Rice
Makes 8 servings
Preparation time: 15 minutes
Cooking time: 40-50 minutes, plus 30 minutes to set
This rice is flecked with finely chopped portobello mushrooms, so it

resembles dirty rice. Creamy mascarpone cheese melts into the rice to add a
subtle richness. Serve with short ribs and sauce.
1 cup minced onion
1 tablespoon minced garlic
1 pound portobellos, ground in food processor to resemble small dice
3 cups Uncle Ben's converted rice
6 1/2 cups low-sodium chicken stock
2 tablespoons chopped fresh basil
2 teaspoons ground black pepper

1 cup mascarpone cheese
In a large skillet, melt the butter. Add onions and garlic and cook until
tender. Add mushrooms and saute until tender. Add rice and continue to saute
for 3 minutes. Add stock, basil, salt and pepper and simmer until all liquid
is evaporated, 30-40 minutes. Take off stove and cover tightly for 30
minutes. Fold in mascarpone cheese.
Spanish Oxtail Stew (Rabo De Toro A La Andaluza)
================================================
Source: The foods and Wines of Spain.
Peneloope Casas
3 1/2 to 4 pounds oxtails

1 medium oinion in thick slices
2 carrots scraped and cut in thick slices
2 sprigs parsley
2 bay leaves
1/2 teaspoon thyme
1/2 stalk celery
salt
fresh ground pepper
3 cloves garlic
3 tablespoons chopped cured ham
1 medium onion chopped
2 tablespoons flour
1 cup dry white wine
Trim some of the fat from the oxtails. Place them in a deep casserole and
barely cover with water. Add the onion slices, carrot slices, parsley, 1 of
the bay leaves, thyme, celery, salt and pepper. Bring to a boil, skim off
the foam,cover and simmer 3 hours. Remove the oxtails to a warm platter and
reserve 1 cup of the cooking liquid, skimming off the fat. Keep the rest
for future use as stock or soup. Wipe out the casserole.
Heat the oil in the casserole and slowly saute the garlic, ham, chopped
onion, the other bay leaf and the paprika until the onion is wilted. Stir
in the flour, then the wine and the reserved 1 cup of cooking liquid. Cook
until smooth and thickened. Return the oxtails to the casserole, taste for
salt and pepper, then cover and cook 1 hour more.
I like to serve these with garlicy mashed potatoes, potenta or risotto.

Steak Au Poivre
===============
Source: BBC -Antony Worrall Thompson
Ingredients
310-340g/11-12oz rump steak, cut in half 2.5cm/1in thick

3 tsp crushed black peppercorns
30g/1oz unsalted butter
2 tbsp brandy
1 tsp French mustard
1 tsp Worcestershire sauce
4 tbsp beef stock
2 tbsp red wine
1 tbsp green peppercorns in brine
4 tbsp double cream (or you can use Greek yoghurt)
salt to taste
Method
1. Press the cracked pepper into both sides of the steak. 2. Heat a frying
pan or a ridged cast iron frying pan over a high heat, add the butter and
when foaming, add the steak. Cook for a minute on each side. 3. Set the
meat aside to rest. Keep it warm in the oven. 4. Reduce the heat to medium
and add the brandy to the frying pan, scrape up all the meat juices, then
add the mustard, Worcestershire sauce, beef stock and red wine. Whisk to
combine and cook until the sauce has reduced by a third. 5. Pour into the
sauce any juices that have seeped from the beef. 6. Add the green
peppercorns and cream and cook for a further 2 minutes. Season to taste with
salt. 7. Put the steak back into the frying pan with the sauce to warm the
meat through. Do not re-boil. 9. Serve with chips or new potatoes and a
watercress salad.
NOTE: If using a larger steak (450g/1lb), preheat the oven to 190C/375F/Gas

5. After initially frying the steak, place in to the preheated oven and cook
for a further 8 minutes if you like your meat rare, longer if required.
Steak Diane
===========
For: Omaha Steaks Filet Mignons

2 (6 oz.) Filet Mignons, thawed
1/8 tsp. salt
1/8 tsp. freshly ground pepper
2 Tbsp. butter
1 tsp. Dijon-style mustard
2 Tbsp. shallots, minced
1 Tbsp. butter
1 Tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
1 Tbsp. fresh chives, minced
1 tsp. brandy
1 Tbsp. fresh parsley, minced
Season both sides of steak with salt and pepper. Melt butter in a heavy
skillet; add mustard and shallots. Saute over medium heat 1 minute. Add
steaks and cook approximately 3 minutes on each side for medium-rare. Remove
steaks to serving plate and keep warm. Add into pan drippings, 1 Tbsp.
butter, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes.
Add brandy; pour sauce over steaks. Sprinkle parsley over the top. Serves 2.
Taco Meat
=========
salt
pepper
beef broth
Saute beef in a small amount of oil until the pink is gone. Add the onion
=================================
1 1/2 pounds Round Steak/Sirloin cut into 1/2 inch cubes
2 to 3 cups salsa (Homemade or use a bottle of Picante sauce
1 small can of chopped roasted peppers
2 cups beef or chicken broth
Chili Powder (optional)
2 to 3 Russett Potatoes
Mix the meat with the salsa and let marinate for a few hours or overnight.
Put meat in a pot, add the chopped onion, garlic and broth and bring to a
boil. Season with some extra chili powder.
Simmer until meat is tender. Add the potatoes and continue cooking until
potatoes are cooked.
Serve in flour tortillas and top with more of the meat and add some sour
cream, guacamole and more salsa.
Veal Chop with Tomato Black Olive Salsa
========================================
4 Veal Chops
Garlic
Rosemary
Salt
Pepper
Prepare chops by rubbing with garlic and rosemary and sprinkle with salt and Pepper.
Grill to medium rare and serve with Tomato Black Olive Salsa.

========================
My recipe.
3 or 4 tomatoes, seeded
1 clove minced garlic
1 finely chopped shallot
1/2 cup pitted and chopped Kalamata olives
zest from lemon. (to taste)
Chop tomatoes and add minced garlic, shallots, olives, lemon zest, olive
oil, and salt and pepper. Mix well and serve at room temperature.
Veal Piccata
============
4 veal scaloppini, pounded thin
flour seasoned with salt and pepper
olive oil
garlic
1 cup chicken broth
lemon zest
juice of one lemon
Capers or Green Peppercorns
1/4 cup fresh chopped parsley
Bring Chicken broth to a boil and add peppercorns if using. Allow to sit for
10 or 15 minutes to soften.
Heat oil in Skillet.
Dip veal into seasoned flour and sauté one or two at a time, quickly on
each side.
Remove from pan.
If the drippings in the pan are too brown, clean out pan before continuing.
Heat tablespoon butter and add minced garlic, sauté for 30 seconds, do not
brown. Add chicken broth with peppercorns and simmer until reduced. Add
lemon zest and lemon juice. Place the meat back into pan and simmer until reheated.
If using capers instead of peppercorns, add now.
Sprinkle with fresh chopped parsley
Serve with either a side of pasta or with potatoes and vegetables

Veal - Roasted Veal Shanks
===========================
Adapted from Lidia's Italian Table
Whole Veal Shank ( 3 to 3/12 pounds)

6 Tablespoons extra virgin olive oil
1 large carrot, chopped
1 small onion, sliced
2 cloves of garlic, crushed
2 tablespoons fresh rosemary, chopped
6 fresh sage leaves
3 cups Meat Stock (I use Chicken)
Preheat the oven to 500°F.
pat the shanks dry with paper towels and season them generously with salt
and pepper. Add 1/4 cup oil to a roasting pan, and heat in the oven until
hot. Add the Veal shank and roast turning often to brown on all sides.
Reduce the heat to 425°F and Add the chopped carrots, onions garlic,
rosemary and sage and stir until vegetables have softened.
Tilt the pan and remove any excess oil. Pour into the wine and 2 cups of
stock. Return pan to the oven, cover with lid or Foil and roast for 2 to
2/12 hours or until meat is very tender.
Remove the shanks for the pan. Strain contents of the roasting pan into a
bowl. With a wooden spoon, mash or vegetables that remain in the sieve and
force as much of them as possible through the sieve. (Or put the
vegetables through a food mill. Skim all the fat from the surface of the
liquid. Return the shanks and liquid to the pan. Roast, basting the meat
with the sauce occasionally until the sauce is syrupy and forms a rich glaze
on the meat, 10 to 15 minutes.
To serve, hold shank by the bone with a kitchen towel and with a carving
knife, cut 1/4 inch thick slices parallel to the bone, turning the bone
until all the meat is removed. Arrange slices on a platter and drizzle the
sauce over them.
Wine-Braised Veal Shanks
========================
Source: Canadian Living
This recipe skips the addition of tomatoes and the gremolata topping in traditional osso
bucco and has added piquant capers and olives. Veal shanks are sometimes labelled osso
bucco in the store.
3 tablespoons all -purpose flour

8 pieces veal shank (about 1-1/2 /4 cm thick)
1/2 teaspoon each salt and pepper
4 teaspoon extra-virgin olive oil
1 onion chopped
1 teaspoon dried rosemary, crumbled
34/ cups white wine
3/4 cup chicken stock (additional stock may be needed)
1 tablespoon grated lemon rind
1 tablespoon lemon juice
1/2 cup green olives
1 tablespoon capers
.
Spread flour on plate. Tie kitchen string around each veal shank. Sprinkle
with 1/4 each and pepper; press into flour to coat. Reserve remaining
flour. In large Dutch oven, heat 1 tablespoon of the oil over medium-high
heat; brown veal in batches. Transfer to plate.
Drain fat from pan; add remaining oil. Add onion, garlic, rosemary and
remaining salt and pepper; cook over medium heat, stirring occasionally,
until softened, about 5 minutes. Sprinkle with reserved flour; cook,
stirring, for one minute. Add wine, stock and lemon rind and juice; bring
to boil, stirring and scraping up brown bits.
Return veal and any accumulated juices to pan; bring to simmer. cover and
braise in 325°F oven, basting every 30 minutes for 1-3/4 hours. Add more
stock if needed.
Turn veal. Add olives and capers; cook, until veal is tender, basting
occasionally until veal is tender and sauce is thickened. 30 to 40 minutes.
Sprinkle with parsley.
Note: I used fresh rosemary and found that I needed quite a bit more
chicken broth than what the recipe called for.
BREADS AND BISCUITS
Bagels
======
Source: Hors d'oeuvres Cook Book.
I have typed it exactly how the recipe is printed in the book. If you
have a bread machine or kitchenaide by all means use it to do most of
the kneading. I always like to finish the kneading by hand. You can
also make these in to normal size bagels. I have used this recipe for
over 20 years. I have tried other recipes but this is my favourite one.
2 cups warm water

2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
about 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
Cornmeal
1 egg yolk beaten with 1 tablespoon water
about 2 tablespoons poppy or sesame seeds.
.
Stir together water and yeast in large bowl of electric mixer; let stand
5
minutes to soften yeast. Stir in the Sugar and Salt. Gradually mix in 4
cups of the flour and beat at medium speed for 5 minutes. With a
spoon, stir
in about 1 1/4 cups more flour to make a stiff dough.
turn out on a floured board and knead until smooth, elastic, and no
longer
sticky, (about 15 minutes); add more flour as needed to prevent
sticking -
dough should be firmer than for most other yeast breads. Place in a
greased
bowl, cover, and let rise in a warm place until almost doubled ( about
40
minutes to 1 hour).
Punch dough down and divide into thirds. Set 2/3 of dough aside on a
floured
board; cover with clear plastic. form remaining 1/3 dough in a log and
cut
into 16 equal pieces.
to shape, knead each piece into small ball and poke thumbs through
centre.
With one thumb in hole (hole should be at least 1/2 inch) work fingers
around perimeter, shaping ball into a small donutlike shape about 1 1/2
inches in diameter. Place bagels on a floured board or tray and let
stand 20
minutes.
Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to

keep it boiling gently. Lightly grease a baking sheet and sprinkle with
cornmeal. Lift bagels carefully and drop into water (about 6 at a time)
boil gently for 1 minute turning only once (30 seconds each side). Lift
out
with slotted spoon and drain very briefly on paper towels, and place on
baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds
and
bake in a 400° oven for 20 minutes or until richly browned. cool on
racks.
Repeat with remaining 2/3 dough (you may need to punch it down
before
shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.
==============================
Source: Bed and Breakfast Guide on Line
2 cups flour
1 tablespoon baking powder
4 Tablespoons unsweetened cocoa
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter
3/4 cup chocolate chips
3/4 cup whipping cream with
1/2 teaspoon vanilla
Topping
Strawberries
Grand Marnier
1 cup Sour cream
1 cup Whipping Cream
1 to 2 tablespoons sugar
Vanilla
Place flour, cocoa, baking powder, sugar, salt, baking soda in food
processor, pulse to mix. Cut butter into cubes and add along with the
Chocolate chips. Process on pulse to cut the butter and the chips into
the
flour mixture.
Place flour mixture into large bowl and add cream. Using a fork toss
until
mixture forms a ball. Do not overwork dough. Pat into a circle about 1
inch
thick and cut with 2" biscuit cutter. Place biscuits on parchment
paper,
brush with some cream and sprinkle with sugar. Bake in a 450°F oven
for
about 15 minutes. Let cool, then cover with plastic wrap to keep them
moist.
Slice strawberries and toss with Grand Marnier.
Mix sugar into sour cream Whip cream and fold into sour cream
To serve:
Split biscuit and place on plate. Spoon some of the sauce on to the
bottom
half and top with sliced strawberries. Add another dollop of cream
and
place other half of biscuit on top.
Cinnamon Rolls (Buns)
=====================
From Joy of Baking
Dough:
4-1/2 to 5 cups all-purpose flour
1 Package active dry yeast
1 Cup milk
1/3 Cup "" butter
1/3 Cup sugar
1/2 Teaspoon salt
"3 eggs
Filling:
3/4 Cup packed brown sugar
1/4 Cup all-purpose flour
1 Tablespoon ground cinnamon
1/2 Cup butter
1/2 Cup light raisins (optional)
1 Tablespoon half-and-half
1 recipe Powdered Sugar Glaze
Note: I prefer a Cream Cheese icing.
1/4 cup butter

1 cup cream cheese
Cream together and add enough icing/powder sugar to make a creamy

icing.
Powdered Sugar Glaze:
In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon

light corn syrup, 1/2 teaspoon pure vanilla extract and enough half-
and-half (1 to 2 tablespoons) to make the glaze thin enough to drizzle
over cinnamon rolls.
.
In a large mixing bowl combine 2 1/4 cups of the flour and the yeast.
In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar,
and salt just till warm (120 degrees to 130 degrees)and butter is almost
melted, stirring constantly. Add to flour mixture. Add eggs. Beat on
low speed for 30 seconds, scraping sides of bowl. Beat on high speed
for 3 minutes. Using a wooden spoon, stir in as much of the remaining
2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly
floured surface. Knead in enough of the remaining flour to make a
moderately soft dough that is smooth and elastic (3 to 5 minutes).
Shape into a ball. Place in a greased bowl, turning once. Cover; let rise
in a warm place till double (about 1 - 1 1/2 hours).
For filling, combine brown sugar, the 1/4 cup flour, and cinnamon.
Cut in remaining butter with a pastry blender until mixture is crumbly.
Set aside.
Punch dough down. Turn onto a lightly floured surface. Cover and let
rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle
filling over dough square; top with raisins (if desired). Roll up jelly-
roll style, pinch edges to seal. Slice roll into eight 1 1/2 inch pieces.
Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking

pan. Cover dough loosely with clear plastic wrap, leaving room for
rolls to rise. Refrigerate dough for 2 to 24 hours.
Uncover and let stand at room temperature for 30 minutes. (If you are
making the cinnamon rolls immediately, don’t chill dough. Instead,
cover loosely, let dough rise in a warm place till nearly double, about
45 minutes.) Break any surface bubbles with a greased toothpick.
Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to

30 minutes or till light brown. If necessary to prevent over-browning.,
cover rolls loosely with foil the last 5 to 10 minutes of baking.
Remove rolls from oven. Brush again with half-and-half. Cool 5

minutes. Invert onto a baking rack and invert again onto a plate. Can
drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls.
Corn Tortillas
==============
There isn't much to making corn tortillas, I just mix up 2 cups of masa
harina with 1 cup of water in the processor. You can also add a
tablespoon of lard or vegetable shortening which makes the dough a
little softer. The dough should be soft but not wet. Let rest wrapped in
plastic for at least 30 minutes. Divide the dough into 15 or so balls and
over with plastic. If you have a tortilla press you can use it but I prefer
to place a ball of dough between two pieces of plastic wrap and press
down with the flat bottom of a heavy pot. Then I continue to roll the
tortilla out until it is thin, still between the two pieces of plastic wrap.
Bake the tortilla on a hot griddle about 1 minute per side. Butter, fold
or roll and wrap in a clean tea towel and place in low oven to keep
warm while continuing to cook the remaining tortillas.
Cornbread Loaf
==============
1 1/2 cups yellow cornmeal
1 cup all purpose flour
1/3 cup sugar
1 teaspoon salt
2 eggs
6 tablespoons melted and cooled butter
8 tablespoons melted and cooled vegetable shortening
1 1/2 cups milk
.
preheat the oven to 400°. sift into a mixing bowl the cornmeal, flour,
sugar, salt and baking powder. Beat the eggs lightly, add the melted
butter and shortening, and stir in the 1 1/2 cups of milk. Pour into the
bowl of dry ingredients and beat together for about a minute, or until
smooth. Do not over beat. Lightly butter an 8 x 12 inch shallow
baking pan
and pour in the batter. Bake in the center of the oven for about 30
minutes, or until the bread comes slightly away from the edge of the
pan and
is golden brown. If you wish you make bake the cornbread in a 9 x 5
x3
inch loaf pan. increase the baking time to 45 minutes.
Cornbread Muffins
=================
I have a number of cornbread recipes
that I make but this is the most
tender,
melt in your mouth cornbread recipe
You can make it in muffin tins, loaf
pan
or a springform pan
1 egg
1/2 Cup melted butter
1/4 Cup vegetable oil
1 Cup milk, warmed
1 Cup cake flour
2/3 Cup yellow cornmeal
1 Tablespoon baking powder
1/2 Teaspoon salt
3 Tablespoons sugar
.
Preheat oven to 400 degrees Beat the egg, melted butter and the oil
until
well blended. Stir in the milk. In a separate bowl, blend the cake flour
with the cornmeal, baking powder, salt and sugar. Add to the egg
mixture and
stir until just blended. This is a very light, loose batter. Spoon into
desired pan and bake until golden. If making muffins this will take 15
to 20
minutes to bake. It will take longer in a loaf pan or a springform pan.
Country Biscuits
================
2 cups of flour
4 teaspoons of baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup shortening, lard, Crisco or butter (I use butter)
2/3 cup of milk
1 large egg (optional)
(Note: May be made without egg. Increase milk to 1 cup.)
(Options: For cheese biscuits, add cayenne pepper, dry mustard and
some shredded cheddar cheese)
.
Mix the flour with the baking powder, sugar, and salt. cut in
shortening
until it resembles coarse meal. Mix egg(if using) with milk and stir in
to
flour mixture. Mix quickly with fork until dough comes together.
Using
hands gently pat the ingredients together. Do not over handle. Pat out
to
about 1/2 to 34 inch thick on a lightly floured board. Cut with biscuit
cutters and place on a parchment paper lined cookie sheet and bake
for
approximately 12 to 15 minutes at 450°F.
If making cheese biscuits add the mustard and cayenne to the dry
ingredients
and add the cheese after the shortening has been cut into the flour.
Flour Tortillas
===============
2 cups flour
1/2 teaspoon salt
1 tablespoon to 1/4 cup lard/shortening
1 teaspoon baking powder
1/2 cup warm water (might need a bit more)
Place the flour, salt, baking powder in food processor and pulse to
mix. Cut
in the shortening and then add the warm water and process to make a
soft
dough. Dough should be soft but not wet and sticky. Wrap in plastic
and let
rest for at least 30 minutes.
Divide dough into 10 or 12 pieces and shape into balls. Keep covered.
Roll each ball out into a 7 to 9 inch circle. Dough should be thin.
Cook on a dry hot grill or frying pan on medium heat, turning once.
Do not
over cook or they will be hard. Butter and roll up and wrap in teatowel
to
keep warm as you cook the other tortillas.
(I place the ones wrapped in the towel in a low 200 oven to keep
warm, while
I am cooking the rest.)
Italian Bread
=============
This recipe is perfect for both Focaccia and Pizza.
Sometimes I make a Biga the night before using 1 1/2 cups of the flour
used in this recipe with one cup of water and 1/2 teaspoon yeast. If
you don't have time to make the biga then this recipe works just fine as
follows. This is a very wet dough and needs to be mixed in a machine
for a long time before you can finish kneading by hand. I use a Magic
Mill Machine. If you are using something like a KitchenAid you have
to watch it carefully as it climbs up the beater or hook.
8 Cups Bread flour

1 Tablespoon Yeast
1 1/2 Tablespoons Salt
about 4 cups of water
2 Tablespoons olive oil. (optional)
Mix flour yeast water and oil( Optional) (not salt) together for a
minute and leave for 20 minutes for the water to be partially absorbed.
Add salt and mix for about 30 minutes until the dough comes together
enough to be worked by hand. Continue kneading until smooth. Place
in a large oiled bowl and rub olive oil on top, cover and let rise until
more than doubled. Pour out on to surface and divide into the number
of loafs you require. Do not punch out the air. Shape into loafs,
sprinkle tops with flour and leave to rise on a flour/cornmeal dusted
surface. Heat tile/stones in oven to 500 degrees while bread is rising.
Slide loafs on to hot stone and spray with cold water, three times, three
minutes apart. Lower heat to 450° and bake for about 30 minutes. (I
can do two loafs at a time in the oven on a large stone).
Focaccia:
To make Focaccia use some of the dough and place in an oil rubbed
pan (I use
a rectangle shaped cake pan) Cover with plastic wrap and let rise.
Using you
fingers indent the focaccia and drizzle with olive oil. Sprinkle with
whatever toppings you prefer. Salt, Rosemary, Sautéed or thinly sliced
onions, black olives, etc....
I also use this recipe to make a number of large pizzas.

Pancakes
========
2 cups milk
juice from 1/2 lemon
2 eggs
6 Tablespoons melted butter or margarine (I use margarine)
2 Tablespoons sugar
1 1/2 cup of flour
3/4 teaspoon salt
2 teaspoon baking soda
1/4 teaspoon baking powder
Maple Syrup.
Add the lemon juice to the milk, Melt the butter in the microwave
In a blender mix, eggs, milk and butter. Add the flour,salt, sugar,
baking
soda and baking powder.
Mix until blended.
Heat griddle and brush lightly with margarine.
Pour out batter to desired size and when top side has bubbled flip and
cook
for about 20 to 30 seconds on flip side.
Place in low oven to remain warm while you cook the rest.
Raspberry Scones
================
2 1/4 cups flour

1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar
Preheat oven to 425 degrees F. Combine flour, sugar, baking powder,

and
salt. Cut butter into mixture with pastry blender until it resembles a
course meal. Add cream and raspberries to dry ingredients. Mix lightly
with
fork until mixture forms a stiff dough. Knead on floured board just to
incorporate all flour; try not to damage berries.
Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart
on
greased baking sheet; brush tops with cream and sprinkle with sugar.
Bake
for 15 to 18 minutes.
Note: When adding fruit to the scone mixture, make sure the
raspberries or
blueberries are frozen. Otherwise you end up with crushed fruit. Still
tastes as good, but not as pretty. I usually add the cream and when the
dough has almost come together I add the frozen fruit. With the
Chocolate
you can add it along with the cream.
CHICKEN AND TURKEY
Chicken Breasts with Mushroom Duxelles
======================================
Source: Lucy Waverman
This flavorful and elegant chicken is stuffed with a combination of fresh and dried
mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the
chicken meat and keeps it juicy. Use either dried porcini or dried Chinese mushrooms;
they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a
few hours before baking.
6 Dried mushrooms
1/2 cup boiling chicken broth
4 shallots
8 ounce fresh mushrooms finely chopped
1 teaspoon dried tarragon or basil
3 tablespoons fresh bread crumbs
3 Tablespoons finely chopped fresh parsley
Salt and freshly ground pepper to taste
6 single boned chicken breasts, with skin on.
Sauce
1/2 cup chopped onions

1/4 cup dry red wine
1/2 cup mushroom-soaking liquid
3 cups chicken stock
2 tablespoons port or Madeira
1 tablespoon cornstarch
1 tablespoon cold water
Salt and fresh ground pepper to taste.
1. Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the
mushrooms, reserving the soaking liquid and the mushrooms separately. Chop
the mushrooms.
2. Preheat the oven to 375°F
3. Heat the butter in a frying pan over medium-high heat. Add the shallots
and dried and fresh mushrooms. Sauté until all the liquid has evaporated,
stirring occasionally, about 4 minutes. Stir in the basil or tarragon,
bread crumbs, cream and parsley. Cook until the cream has reduced and the
filling is thick. Season with salt and pepper.
4. Divide the filling in six portions. With your fingertips, make a pocket
between the skin and the flesh of each chicken breast. Stuff the filling
under the skin of the chicken breasts. Season the breasts with salt and
pepper and place in a buttered baking dish large enough to hold the breasts
in one layer.
5. Bake for 30 or 40 minutes, basting occasionally, until the juices run

clear.
6. To make the sauce, in a frying pan, combine the onions and wine. On high
heat, bring to a boil and reduce until you have 1 tablespoon of liquid.
7. Pour in the mushroom liquid, reduce to 2 tablespoons and then add the
chicken stock and continue to boil until the stock is reduced by half. Add
the port and simmer for another 2 minutes, or until the sauce is smooth and
strongly flavored.
8. Combine the cornstarch and cold water and stir into the sauce, simmering
until the sauce thickens slightly, about 2 minutes. Season with salt and
pepper and add any juices from the chicken. To serve, pour the sauce over
the chicken breasts.
Chicken in a Mushroom Cream Sauce
=================================
4 boneless chicken breasts or Pork Tenderloin
1/2 garlic clove

1 shallot
1/2 cup chopped celery
Fresh thyme
1 tablespoon butter
1 cup fresh sliced mushrooms (brown)
2 tablespoons flour
1 to 1 1/2 cups milk or cream (Heated)
Sauté chicken breasts until lightly browned on both sides.
Remove from pan add some butter and sauté celery, chopped shallot and
garlic. Add mushrooms. Sauté until mushrooms are cooked.
Add 2 tablespoons butter and when melted add two tablespoons flour and cook
for 3 or 4 minutes to cook flour. Do not brown. Add hot milk or cream and
season with fresh thyme. Add the chicken and simmer until chicken is
cooked. Season with salt and pepper to taste
Serve over wide egg noodles or with rice or potatoes.

Chicken in Broth with Couscous and Vegetables
=============================================
Original recipe Adjusted from
Bon Appétit Archives
2 stalks lemongrass, trimmed to white center,

or 1 teaspoon grated lemon zest
2 small onions, thinly sliced
1/2 to 1 fresh jalapeno pepper minced
1 cup fresh cilantro leaves
4 boneless chicken breast halves, skinned, cut in 1-inch pieces
4 baby bok choys
20 or more snowpeas
2 small tomatoes, seeded, cut into 1/2-inch dice
Salt, freshly ground pepper
1 cup quick-cooking couscous,

1 cup chicken broth or water
Mince lemongrass in processor. Wrap in cheesecloth. Combine stock,

lemongrass (or lemon zest), onion, chilies, and garlic in 2 1/2-quart
saucepan. Bring to boil. Reduce heat and simmer 10 minutes. Add chicken and
and cook until chicken is tender, about 5 minutes. Add bok choy and
snowpeas. Simmer for 2 minutes and. Add tomatoes. Season with salt and
pepper.
Cook Couscous according to directions.
Divide couscous among shallow soup bowls, mounding in center. Arrange

vegetables and chicken around couscous. Ladle broth into bowl and Top with
cilantro and serve. Makes 4 servings.
Chicken in Milk
===============
Recipe courtesy Jamie Oliver
Recipe Summary
Prep Time: 5 minutes Cook Time: 1 hour 40 minutes
Yield: 4 servings
1 (3 pound/ 1.5 kilogram) organic chicken
4 ounces (115 grams) or 1 stick butter
1/2 cinnamon stick
1 good handful fresh sage, leaves picked
2 lemons, zested
6 garlic cloves, skin left on
1 pint (565 milliliters) milk
.
Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a
snug-fitting pot for the chicken. Season it generously all over with salt
and pepper, and fry it in the butter, turning the chicken to get an even
color all over, until golden. Remove from the heat, put the chicken on a
plate, and throw away the butter left in the pot. This will leave you with
tasty sticky goodness at the bottom of the pan, which will give you a lovely
caramel flavor later on. Put your chicken back in the pot with the rest of
the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with
the cooking juice when you remember. The lemon zest will sort of split the
milk, making a sauce, which is absolutely fantastic.
To serve, pull the meat off the bones and divide it on to your plates. Spoon
over plenty of juice and the little curds. Serve with wilted spinach or
greens and some mashed potato.
Chicken in Puff pastry (Poulet En Croute Lutece)
================================================
Source: Creative Chicken Cookbook, 1978
The classic recipe is served with Sauce Perigourdine, a rich brown Madeira Sauce with
truffles. It is most complementary to the chicken. However, if you do not wish to use
truffles, the Madeira sauce alone is worth savoring.
2 packages frozen patty shells (10 oz each)

1 cup chicken broth
2 chicken livers
2 tablespoons sweet butter
1 small onion, very finely chopped (about 1/4 cup)
1/4 pound mushrooms, very finely chopped
pinch of sage or thyme
1/4 teaspoon salt
dash pepper
1 egg yolk, slightly beaten
2 whole chicken breasts (4 halves)
1 egg yolk
Sauce Perigourdine
1/4 cup butter

1/4 cup all purpose flour
1 cup beef broth
1/2 cup Madeira
Sliced Truffles (optional)

.
Remove 2 of the patty shells from one package, reseal package, return to
freezer. Remove all 6 shells from other package. Let the 8 shells thaw
slightly. (This should take only about 20 minutes, but if the kitchen is
warm, check after 10 minutes.)
Bring chicken broth to boiling in a small saucepan. Drop in chicken livers;

lower heat. Simmer about 3 minutes, or just until pink colour is gone.
Remove chicken livers with a slotted spoon; mash with a fork; reserve broth.
Melt butter in a small skillet. Sautee onion, garlic and mushrooms,

stirring constantly, until they yield their moisture, then thicken to a
paste like consistency. Stir in mashed livers, salt, pepper, sage or thyme
and beaten egg yolk. (This is the duxelles mixture for stuffing.)
Cut whole chicken breasts in half. Remove rib and breast bones carefully
with short strokes of a small paring knife. Put bones in bottom of a
buttered baking dish. Shape chicken breasts around bones, cupping hands
around chicken breasts to form a compact shape. (When they cook they will
keep this rounded shape.). Pour 1/2 cup of the reserved chicken broth
around the chicken. Butter a square of aluminum foil. Place buttered side
down, over chicken breasts.
Poach in very hot oven 450°F 20 minutes; remove from oven. Reset oven to
375°F. Lift chicken from bones; cool.
Roll each of the patty shells to a 5 inch round on a lightly floured pastry
board. Place Cooled chicken breasts on four of the pastry rounds. Spread
the duxelles mixture over the chicken with a spatula. Brush the edges of the
pastry with a mixture of egg yolk and water; place remaining pastry rounds
on top. Press edges to seal; flute edges, or tuck under chicken. Brush
remaining egg yolk mixture over pastry. Place a jelly-roll pan.
Bake in moderate 375°F oven for 20 minutes or until golden brown. Serve with
Sauce Perigourdine.
Sauce Perigourdine
Melt butter in a medium size skillet; add 1/4 cup all-purpose flour. Cook
over medium heat, stirring constantly, until mixture turns a light brown,
about 5 minutes. Slowly add 1 cup beef broth; continue stirring until
thickened. Add 1/2 cup Madeira. Cook, stirring occasionally, 30 minutes or
until sauce is reduced to about 1 cup. If using truffles add to sauce and
simmer for 1 minute.
Chicken Liver Pate
==================
This is my favourite Chicken Liver
pate. It is from one of Jacques
Pepin's cookbooks. "Everyday cooking
with Jacques Pepin" I usually pour
this into two or three small
ramekins and decorate with aspic
1 Pound of chicken livers
2/3 Cup thinly sliced onions
1 Clove of garlic, peeled and crushed
2 bay leaves crushed
1/4 Teaspoon thyme leaves
1 Cup chicken broth
2 Teaspoons of salt
1-1/2 Cups (3 sticks) butter,
softened
2 Teaspoons Cognac
Optional (for decoration)
1 envelope unflavoured gelatin for
aspic
a piece of tomato skin and the green
from a green onion
.
Place the livers, onion, garlic, bay leaves, thyme, broth and 1 teaspoon
salt in a saucepan. Bring to a boil, cover and cook at a bare simmer for 7
or 8 minutes. Remove from the heat and let the mixture sit for about 5
minutes.
Take out the solids with a slotted spoon and place them in the bowl of a
food processor with metal blade. (Reserve and strain the liquid to make the
aspic) Start processing the liver, adding the butter piece by piece. Finally
, add the second teaspoon salt, the pepper, and Cognac and process for 2
minutes so that the mixture is very creamy and completely smooth. If the
mixture looks broken down, with visible fat, let it cool in the refrigerator
for about 1 hour to harden the butter, and then process again until the
mixture is creamy and smooth.
Pour into a mold. Decorate or refrigerate to set and serve.

Chicken Livers - Crostini with Chicken Liver Spread
===================================================
Adapted from a Julia Della Croce recipe
1 pound of chicken livers

3 tablespoons of unsalted butter
1 small garlic clove
1/2 teaspoon salt
lots of fresh ground pepper
1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
2 teaspoons Armagnac
1 recipe toasts
.
Heat butter in pan and add minced garlic and chicken livers. Sauté Chicken
livers until browned but still pink in the middle. Chop coarsely with fork
or knife and season with salt pepper and sage. Add brandy and mix well.
Serve on toasted French or Italian Bread.
Chicken / Veal Scaloppini
==================
I have made this recipe and the variations using both veal and pork.
I usually serve this dish with a side of pasta. Depending on the variation I will either use
a simple basil pasta sauce or a garlic oil and hot red pepper sauce. A cream sauce also
goes good with this dish if using the lemon scaloppini recipe.
4 boneless chicken breasts, pounded thin

Olive oil or butter
Seasoned flour, (salt, pepper,)
Chicken broth,
Garlic
Fresh lemons
Parsley
(Optional: Fresh herbs, sage, oregano, thyme, rosemary or basil)
Variations
Mushrooms
Artichoke Hearts
Capers
Black olives
Tomatoes
Dip flattened chicken into seasoned flour.
Brown quickly on both sides and remove from pan.
Add garlic and sauté for 1 minute. Do not brown.
Add chicken broth, and fresh squeezed lemon juice. Add the chicken back into
the pan and cook until tender. Add parsley and if using add some chopped
fresh herbs of your choice.
Options.
Using Mushrooms
Remove chicken from pan and add slices mushrooms, sauté until starting to
brown, add garlic, season with salt and pepper and add lemon juice and
chicken broth. Simmer for a few minutes and add chicken back into pan.
Simmer until chicken is cooked. (Just a few minute depending on thickness
of breast) I like fresh thyme, or sage with this dish.
Using Artichokes
Brown chicken, remove from pan,
Sauté garlic, add artichoke hearts, broth, white wine or lemon, capers and
simmer chicken until tender. Add chopped parsley and basil.
Using tomatoes
Brown chicken, remove from pan, Sauté garlic, fresh or canned chopped
tomatoes, add some pitted kalamata olives. Simmer chicken until tender and
add some fresh basil or oregano.
Chicken Pot Pie With Herbed Crust
=================================
Top with herbed crust or with puff pastry.
Dough
1 ½ cups all purpose flour
2 Tablespoons chopped fresh thyme
½ teaspoon salt
4 Tablespoons cold butter, cut into
1 inch pieces
¼ cup cold solid vegetable
shortening cut into bits
¼ cup ice water
Chicken filling
4 Large chicken breasts
5 Cups chicken broth
2 Teaspoons black peppercorns
2 bay leaves
4 springs fresh thyme
3 Large garlic cloves
2 Small carrots cut into ¾ inch cubes
1 Small leek cut into ½ inch thick
pieces (about 2 cups)
1 Large sweet potato
2 or three large baking potatoes cut
into 1 ½ inch pieces
1 Cup frozen peas
Sauce
4 Tablespoons butter
5 Tablespoons all purpose flour
1 Cup heavy cream
2 Tablespoons chopped fresh thyme
salt and pepper
.
Use any combination of vegetables. I have added fresh green beans cut into ½
inch pieces.
Cook the chicken in a soup pot with the broth, peppercorns, bay leaves,
thyme and garlic. Bring to a boil over high head. Reduce the heat to low and
simmer very gently until the chicken is cooked.
Remove the chicken from the pot and let cool. Remove meat from bones. Strain
broth to remove peppercorns and herbs. Bring strained broth to a boil and
add leeks, celery and carrot. Cook a couple of minutes and then add sweet
potatoes and regular potatoes. Remove vegetables from broth to a bowl with
the chicken and set aside.
Make sauce, by melting butter in a saucepan over low heat. Add flour and
then cooking stirring frequently with a whisk, until the mixture develops a
nutty smell, about 2 minutes. Slowly add half the broth to the roux,
whisking constantly until the sauce thickens. Add the rest of the broth
along with the cream and chopped thyme. Increase the heat to moderate and
allow the sauce to simmer, stirring occasionally, until it is well steeped
with the flavour of thyme. Remove the pan from the head. Add the vegetables
and chicken to the sauce. Add frozen peas. Season with salt and pepper.
Spoon filling into the pan. Cover with pastry, trucking in edge to seal to
side of pan. Re-roll the dough trimmings and cut out several leaf shapes to
decorate. Make small incisions in the crust to allow steam to escape.
Bake in a 375 degree oven until crust in golden brown, for about 50 minutes.
Chicken Schnitzel
=================
Boneless Chicken Breasts
Garlic (optional)
Flour
Seasoned with salt, pepper and garlic powered (if not using fresh garlic)
2 eggs or more depending on number of pieces of chicken.
Fresh or dried bread crumbs
Oil
Lemon
Pound chicken breasts flat.
If using fresh garlic, mince and rub small amount over chicken breasts
Dredge chicken with seasoned flour
Beat eggs with a bit of water
Dip chicken into beaten eggs and then into bread crumbs.
Brown in hot oil and place in low oven to keep warm until the rest of the
chicken is cooked.
Serve with lemon wedges.
Options:
Rub some Dijon mustard over chicken before dipping into flour.
For An Italian twist, add some parmesan cheese to the egg mixture or add
directly to the bread crumbs.
Herbs, such as oregano or basil can also be added to the bread crumbs
Chicken Souvlaki
================
Chicken breasts
Fresh minced garlic
Dried oregano
Lemons
Olive oil
Salt
Pepper
Cut chicken breasts into 1 inch cubes
Place on wooden Skewers that have been soaked in water (prevents sticks
from burning.. or on metal skewers.
Rub with fresh minced garlic and dried oregano
Squeeze fresh lemons over chicken and some olive oil
Salt and pepper
Marinate for up to 1 hour. If marinating longer do not add lemon juice

until the last hour. Lemon juice "cooks" the flesh and changes the texture.
Place on hot grill and turn often until done. Serve with Greek salad and
rice.
Chicken Stew And Dumplings
==========================
4 to 6 Chicken Breasts
(Or a whole chicken with extra pieces)
5 to 6 whole small cooking onions
2 or 3 potatoes - halved or quartered (Do not use potatoes if making Southern Style
dumplings)
1 clove of garlic
fresh thyme or dried
1 bay leaf
chicken broth
Add chicken to a pot and cover with chicken broth or combination of water
and broth.
Add 1 garlic clove, a few sprigs of thyme and bay leaf. Cook for 15 minutes
and add whole peeled onions, celery cut into 1 1/2 inch pieces and simmer
until onions are tender. Remove Chicken from pot and separate meat from
bones. Add chicken back to pot. If using potatoes add now.
Now add what ever dumpling recipe you are using and simmer until dumplings
are cooked.
If you like your stew thicker, mix some flour and milk or cream in a jar and
pour into hot stew.
--------------------------------------
Regular Dumplings
-------------------------------------
1 1/2 cups flour
1 Tablespoons baking powder
1/2 teaspoon salt
2 tablespoons shortening (butter/margarine or Crisco
3/4 to 1 cup of milk
Mix dry ingredients and cut in shortening. Add enough milk to make a soft wet dough.
Drop by tablespoon on to the top of stew and cover and simmer on low for about 15
minutes.
--------------------------------------
Southern Style Dumplings
--------------------------------------
2 cups flour
3/4 teaspoon salt
Pinch of baking powder
Milk
Mix dry ingredients and cut in butter. Add enough milk to make a soft dough. Knead for
a minute until smooth and let sit for 1/2 hour. Roll out dough to desired thickness.
Dough should be on the thin side. Cut into 1/2 inch strips, 1 1/2 to 2 inches long.
Drop into boiling stew and simmer for 15 to 20 minutes or until noodles are cooked.
--------------------------------------

=======================
1/2 cup chopped fresh parsley
2 slices white bread, quartered
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup milk
4 tablespoons butter, melted
Combine parsley and bread in processor; whirl until medium
size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined.
Add 1/2 cup milk and butter; process using on-off pulses just until blended. 5 Drop
mounded tablespoons of dumpling mixture into stew.
Duck Breast With Figs And Port
==============================
Adapted from a Bon Appetit Recipes
2 large duck breast halves, boned

(bones reserved)
1 minced garlic clove
Olive oil
1/2 teaspoon minced fresh thyme or dried, crumbled

1 3/4 pounds chicken backs or wings
1 onion, quartered
1 cup beef stock or canned unsalted broth
1 cup chicken stock or canned low-salt broth
Salt
1 shallot, minced
1/2 cup Port
6 dried Calimyrna figs, stemmed and quartered (or dry fig of your choice)
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled
Remove excess fat from duck breasts and cut crisscross pattern into fat
but do not cut into meat.
Brush breasts with oil; rub with minced garlic and sprinkle with 1/2
teaspoon thyme and pepper. Cover and let stand 1 hour. (Can be prepared 1
day ahead. Refrigerate.)
Heat olive oil in a medium saucepan over medium-high heat. Add duck bones,
chicken backs and onion and cook until brown, turning occasionally, about 12
minutes. Add both stocks. Bring to boil. Reduce heat and simmer until
reduced to 3/4 cup liquid, about 1 hour. Strain and degrease duck stock.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Heat oven to 450°.

Season duck breasts with salt;
Heat a grill pan. When hot, add breast skin side down and cook 4 minutes.
Turn and place grill pan into hot oven for about 3 to 5 minutes. Duck
should be medium rare. Pour off fat from skillet. Add 1 tablespoon butter to
skillet and melt over medium heat. Add shallot and sauté until translucent,
about 2 minutes. Add Port and figs. Increase heat and boil until liquid is
reduced to glaze, scraping up any browned bits, about 4 minutes. Add duck
stock and boil until syrupy, adding any juices accumulated on duck platter,
about 6 minutes. Remove from heat and whisk in remaining 2 tablespoons
butter 1 tablespoon at a time. Season with salt and pepper.
Thinly slice duck on diagonal. Arrange on plates. Spoon sauce over. Sprinkle
with 3/4 teaspoon thyme.
Duck Breast
============
October 1998 - Domaine Carneros
Duck Breast with Caramelized Shallots, Pears

and Pinot Noir Sauce
Roast duck is perfect for these cooler nights, when appetites lean toward richer, more
complex meals. Take the leap and try this recipe for a tasty duck supper, then pour
yourself a glass of Domaine Carneros Famous Gate Pinot Noir and savor your
accomplishment. Cheers!
2 large duck breasts (1 1/2 to 2 lbs.)

2 Bosc pears, diced
1/4 cup shallots, roughly chopped
2 cups pinot noir
1 tsp. fresh thyme, finely chopped
To prepare the duck
Lay the duck breasts, skin side down, on a clean cutting board and trim off
any fat that extends beyond the meat. Trim the silvery tendon off the larger
end of the breast. Turn the duck over and score a tight "x" pattern in the
skin with a sharp knife (this will allow the copious amount of fat to render
evenly and promote even browning). Preheat a flat-bottomed sauté pan on
medium-high heat for 5 minutes. Generously season both sides of the duck
breasts with salt and pepper. In the hot sauté pan, sear the duck breasts,
skin side down until browned, about 8-10 minutes. Turn the breasts and cook
for another 4-5 minutes. Carefully pour off some of the fat as it
accumulates if necessary. Remove the duck from the pan, and set aside to
rest at least 10 minutes. Discard all but 1 tablespoon of the duck fat from
the pan, and reduce the heat to medium.
For the sauce
Add the pears and shallots to the hot pan, and cook until well browned on
the outside, but still firm inside. Remove the shallot/pear mixture and set
aside. Using the same pan, turn the heat up to high and add the pinot noir.
Bring the wine just to a boil (barely), and reduce the heat to a simmer.
Simmer until 2/3 of the liquid is gone. Add the shallot/pear mixture to the
wine reduction and season to taste with the chopped thyme and salt and
pepper.
To assemble
Heat the duck in a 500 degree oven for 8-10 minutes to heat through, less
time for smaller or thinner breasts. (Duck should be served medium-rare, if
you like your fowl well-done, stick to chicken). Slice the meat across the
grain (not lengthwise) 1/4 inch thick, and fan on a plate. Cover with the
sauce. Serve with Domaine Carneros Famous Gate Pinot Noir.
My Notes: I used a Merlot to make this.

Duck with Orange
================
Adjusted from: The Wimodausis Club Cookbook: Third Edition 1934
1 duck, about 5 pounds

2 teaspoons sugar
1 cup of white wine
5 oranges
1 tablespoon butter
2 1/2 cups rich chicken stock
1 lemon
1 ounce of Orange Liqueur
Melt one tablespoon of butter in a well heated frying pan. Brown the duck
well over all and then remove from the pan.
Remove most of the fat.
Add the sugar and cook until it becomes thick caramel. Add one cup of wine
and simmer until reduce by half. Add two cups of broth and cook another 15
minutes. Place the duck into the casserole and add the juice of two oranges,
pepper, salt and two slices of orange with the rind on it. Cook in a 325°F
oven until tender (1 1/2 to 2 hours).
Cut the rind off two oranges and one lemon and cut into very fine long
strips, cook in boiling water for five minutes and drain.
Half hour before serving, add the cooked rinds, uncover casserole and
Continue cooking. About ten minutes before serving add the orange liqueur.
Enchiladas De Pollo
===================
Deluxe Chicken Enchiladas
Source:Barbara Hansen's Mexican Cookery
2 whole chicken breasts

chicken broth
1/2 small onion
1 bay leaf
8 peppercorns
garlic clove
salt
1/2 medium onion chopped

3 tablespoons grated parmesan cheese
1 cup shredded Monterey Jack Cheese
1 4 oz can green chilies
1 13 oz can tomatillos, drained
1/4 cup cilantro leaves
1 egg
salt
1/4 cup lard or oil

8 corn tortillas
1 cup cheddar or Monterey Jack Cheese
Guacamole
1 cup sour cream
lettuce
black olives
Place chicken in large pot and cover with chicken broth. Add onion, bay
leaf, peppercorns and salt. Simmer until tender. Let cool in broth. Remove
chicken and save broth for another use.
Shred or cut chicken into smaller pieces. Add chopped onion, Parmesan
cheese and Monterey Jack Cheese. Taste and add salt if needed. Set
aside.
IN a blender or processor, combine green chilies, tomatillos, cilantro,

whipping cream and egg and blend until smooth. Add salt and pepper to
taste. Set aside.
Preheat oven to 375°F. Heat lard in small skillet. With tongs, carefully
place one tortilla at a time in hot lard. Hold for 3 to 5 seconds and drain
on paper towels. You want the tortillas to be softened but not crisp.
Place some of the chicken mixture on the tortilla and roll tightly. Place
seam-side down in a baking dish.
Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup of
cheddar or Monterey cheese. Bake about 20 minutes or until heated through
and bubbly.
Serve with sour cream, guacamole, lettuce and olives.

Italian roasted chicken
=======================
This recipe can be made with small roasting chickens but I prefer to use the Cornish
Game Hens.
2 Cornish Game Hens

2 sprigs of rosemary
2 to 3 cloves of garlic
salt, pepper
juice from one lemon
lemon zest
hot red pepper flakes (Optional_
1/2 cup olive oil
Split Games hens in half. Remove back bone.
With a Mortar and Pestle, crush garlic, rosemary, pepper corns and salt with
the olive oil. Spread mixture over the outside and inside of the Cornish
Hens. Place in a ziplock bag and add the lemon zest and the lemon juice.
Marinate at least one hour. You can marinate this over night, but do not
add the lemon juice until an hour before. Lemon will "cook" the ckicken,
changing the texture.
Heat oven to 450 to 500°F. Place hens in a shallow roasting pan. Roast for
30 to 45 minutes, basting once or twice. Serve with a side order of Pasta
Aglio E Olio.
Moghul Braised chicken (Mughalai Korma)
=======================================
From the Classic Indian Cooking by Julie Sahni
This delectable and very finely flavored Korma of chicken takes no time at all to prepare.
Once you have sautéed the seasonings, spices and yogurt, simply braise the chicken in the
mixture. I prefer to use only the breast of chicken, because its light taste allows the
intricate flavourings of bay leaves, cloves and cardamom to be more noticeable. I also
prefer to use whole rather than powdered spices, so the beautiful creamy colour of the
dish isn't destroyed.
1 1/2 pounds of skinned boneless chicken breasts

3/4 cup light vegetable oil
3 cups finely chopped onions
1 tablespoon finely chopped garlic
1 1/2 tablespoons fresh ginger root
12 green cardamon pods, slightly crushed
24 whole cloves
4 bay leaves
2 teaspoons ground coriander
1/4 to 1/2 teaspoon red pepper
1 cup plain yogurt
2 teaspoons kosher salt
1/2 cup heavy cream
Place the chicken on a cutting board and using a sharp knife, slice them
thinly into 1/4 inch thick medallions, as for scaloppini. Cut the
medallions into 2 1/2 inch by 1 1/2 inch pieces and set aside.
Heat the oil in a wide heavy bottomed pan, preferably one with a non-stick
surface, and add onions, garlic and ginger. Over medium high heat cook
them until they turn pale and begin to brown about 10 minutes, stirring
constantly to prevent burning. Add cardamom, cloves and bay leaves and cook
stirring rapidly, until cardamom pods and cloves are fired and puffed and
the bay leaves turn brown, about 5 minutes. The onions should now be light
golden brown. Add coriander and red pepper, stir for 10 to 15 seconds and
add 2 tablespoons of yogurt. Continue frying the mixture until the moisture
from the yogurt evaporates. Then add two more tablespoons of yogurt and fry.
Keep adding yogurt and frying until the whole cup of yogurt is used up,
about 5 minutes.
Ad the chicken pieces and sauté turning and tossing until the meat loses its
pink colour, about 3 to 5 minutes. Add 1/2 cup boiling stock and mix.
Reduce heat to medium low and simmer covered until the fillets are cooked
and fork tender, about 25 minutes. the oil will begin to separate from the
gravy, which should be fairly thick by now, and to coat the chicken pieces.
Stir in the cream, and turn off the heat. Let the korma rest, covered for
an hour before serving. When ready to serve heat thoroughly, check for salt
and serve.
Note: Mughalai Korma may be prepared ahead and refrigerated for up to 2

days. Since the dish is practically dry, with thick scanty gravy, it does
not take well to freezing. To reheat, gently simmer the korma over low heat
until bubbling hot. If the dish looks very dry (which usually happens with
keeping,) add a little broth.
Pollo Rollatina
===============
This recipe is courtesy of The Gorham Hotel
New York, NY
(rolled breast of chicken in wine)
Each portion:
1 Breast of Chicken
Salt & Pepper to taste
1 Thin slice of Prosciutto (or any ham of your choice)
1 Thin slice Mozzarella Cheese
1 Tbsp. sauteed Spinach
1 Tsp. Flour
1 Tbsp. Olive Oil
1/2 cup White Wine
1 Tsp. Butter
1/2 cup Chicken Stock
Prepare:
Preheat the oven to 400 degrees
Pound the breast of chicken very thin. Season with salt and pepper to taste
and cover with a thin layer of olive oil. First, place the thin slice of
prosciutto or ham, second the mozzarella cheese and third the spinach over
the chicken. Start rolling the chicken, folding in the sides and end, so
that the stuffing does not fall out. Pin down with toothpick. Turn chicken
roll lightly in flour.
Cook:
In oven-proof pan, over medium flame, heat olive oil and brown chicken
quickly on all sides. Add the white wine, butter and chicken stock. While
stirring, bring liquid to a boil. Cover the pan with lid, place in the hot
oven and simmer for 10 - 15 minutes.
Serve:
Remove the chicken from the pot. Simmer over medium flame and reduce broth
to your liking. Slice chicken, arrange on plate, top it with broth. Serve
with small roasted potatoes and garnish with a twig of parsley or cilantro.
Goes well with chilled Chardonnay or Chianti Classico

Rock Cornish Hen With Wild Rice Stuffing And Wine Sauce
=======================================================
Make Stock using the carcass

Stuffing
1-1/2 Cups wild rice cooked
1 small onion finely chopped
2 teaspoons oil
2 cloves garlic
pinch tarragon
2 tablespoons finely chopped parsley
1 1/2 dozen mushrooms, sliced
salt and pepper
Sauce
Pan drippings
3 ounces medium-dry sherry or ruby port
1 tablespoon red currant jam or jelly
Roux:
2 Tablespoons flour
Salt and Pepper
Bone the hens by removing rib cage and back of each bird. With pointed
knife, cut slit down backbone. Work to free flesh from ribs. Free carcass
from wing, leg sockets and neck so you can lift it right out leaving meat
behind. With string or unwaxed dental floss sew up the original opening of
the bird. Make stock. In a small saucepan, sauté onions in a small nut of
Butter. Add thyme, garlic, parsley and bay leaf. Sauté a few minutes and add
chicken and hen bones. Continue sautéing. Add about 2 1/2 cups of water or
chicken stock salt and pepper. Bring to a boil and simmer about 60 minutes.
Strain. Prepare stuffing by melting butter in a small amount of oil. Sauté
chopped onion, add garlic, tarragon, salt and pepper, chopped parsley and
mushrooms. When flavours are fully blended (about 3 minutes) add wild rice
and mix well. Adjust seasoning. Set aside until cool enough to handle.
Divide stuffing into 3 equal parts and stuff each bird. Sew up
Sauteed Duck Breast
with Red Wine, Pears and Peppercorn Sauce
=====================
source: www.florida-agriculture.com
4 duck breast
2 cups red wine
2 tsp. black peppercorns (cracked)
2 tsp. shallots (minced)
1 bay leaf
2 cups duck or chicken stock
2 cups fresh pears (peeled, seeded, and medium diced)
As needed cornstarch and water
Dry the duck breast of any moisture and score the skin with a knife. Season
with salt and pepper and sear the duck breasts in a medium-hot pan to render
the fat (skin side down). Once a golden brown color is achieved, turn the
duck breasts over and lightly brown the flesh side. Remove from the pan and
finish in a 350 degree oven until desired doneness. Remove the grease from
the pan and add peppercorns, shallots, and bay leaf; add red wine, stir and
reduce liquid by half. Add stock and simmer for 20 minutes; add diced pears
and simmer for 5 minutes. Thicken sauce with cornstarch and water mixture.
Spoon sauce over finished duck breasts.
Curry - Simple Chicken Curry
============================
Chicken pieces (Legs and thighs)Remove Skin
2 large onions
2 cloves of garlic
1 inch piece of ginger root
4 black or 8 green cardamon pods
1 tablespoon turmeric
1 teaspoon cayenne pepper
2 cups chopped tomatoes
1 teaspoon cumin (or more to taste)
1 teaspoon ground coriander
salt
pepper
fresh cilantro
Sauté the onions in vegetable oil (about 1/4 cup). Cook until they turn
light brown, stirring constantly to prevent burning. Add garlic, ginger and
the spices. Continue cooking for a couple of minutes over low heat. Do not
burn.
Add chicken and cook turning to coat well with the spices. Add the tomatoes
and some chicken broth. Cover and cook until chicken is tender. Serve with
Basmati rice and sprinkle with fresh cilantro.
Simplest Roast chicken
======================
Copied directly from Barbara Kafka's "Roasting, A simple Art” Cookbook.
5- to 6-pound chicken, wing tips removed

Freshly ground black pepper, to taste
I lemon, halved
4 whole garlic cloves
4 tablespoons unsalted butter,
1 cup Basic Chicken Stock or canned,
water. Fruit juice. or wine for
optional deglazing.
Kosher salt, to taste
Preheat oven to 500°F TOTAL
Roasting time 50 ~ 60 minutes
Simplest Roast Chicken
Serves 2 to 4
Here it is, the recipe that started the book. If there is no lemon, garlic,
or butter on hand, roast the chicken without them. Or play. Use peeled
shallots or a small onion, quartered. Add some leaves from the top of a
bunch of celery, a couple of sage leaves, or a Bay leaf. Try a few juice
orange or blood orange wedges.
Vary the deglazing liquid to change the flavor of the gravy or to match
what’s in the bird. Basic Chicken Stock-or canned-is the starting point,
but use part wine-whatever is left over, red or white-or a little vermouth.
Make one third of the liquid orange juice if oranges are in the bird. This
is not astrophysics. Have fun.
Place rack on second level from bottom of oven. heat oven to 500°E
Remove the fat from the tail and crop end of the chicken. Freeze the neck
and giblets for Basic Chicken Stock. Reserve chicken livers for another use.
Stuff the cavity of the chicken with the lemon, garlic, and butter. If
using. Season the cavity and skin with salt and pepper.
Place the chicken in a 12 x 8 x I 1/2-inch roasting pan breast side up. Put
in the oven legs first and roast 50 to 60 minutes, or until the juices run
clear. Alter the first 10 minutes, move the chicken with a wooden spatula to
keep it from sticking.
Remove the chicken to a platter by placing a large wooden spoon into the
tail end and balancing the chicken with a kitchen spoon pressed against the
crop end. As you lift the chicken, tilt it over the roasting pan so that all
the juices run out and into the pan.
Pour off or spoon out excess fat from the roasting pan and put the roasting
pan on top of the stove. Add the stock or other liquid and bring the
contents of the pan to a boil, while scraping the bottom vigorously with a
wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for
crisp skin, in a sauceboat.
Spicy Chicken - In lettuce cups
===============================
Source: Patty
1 pound chicken or turkey

2 tsp. minced fresh ginger
2 cloves garlic
1/4 teaspoon red pepper flakes
3 tablespoons soy sauce
1 tablespoon cornstarch
1/3 cup finely chopped water chestnuts
1/3 cup thinly sliced green onions
1/4 cup slivered almonds
Combine chicken, ginger, garlic and crushed red pepper in bowl.
Blend soy sauce into cornstarch in cup until smooth
Cook meat mixture in skillet until no longer pink
Stir soy sauce mixture and add to meat mixture in skillet. Heat through
until sauce boils and thickens. Add water chestnuts, onions and nuts. Heat
through.
Serve at room temperature in the hollow of romaine lettuce leaves.

Thai - Spiced Cilantro Chicken
==============================
Adjusted from recipe in the Creative Cooking Thai Cookbook
4 boneless/skinless chicken breasts

2 garlic cloves
3 Tablespoons Cilantro
1 fresh green chili, deseeded
3/4 inch piece fresh ginger
finely grated rind of 1 lime
3 tablespoons lime juice
2 tablespoons light soy sauce
3/4 cup coconut milk
1/4 cup chicken broth.
Using a sharp knife, cut 3 deep slashes into the skinned side of each
chicken breast. Place the breasts in a single layer in a glass dish.
Put the garlic, chili, ginger, cilantro, lime rind and juice, soy sauce, and
coconut milk in a food processor or blender and process until smooth.
Spread half the puree over both sides of the chicken breasts, coating
evenly. Cover the dish and leave to marinate in the refrigerator for 1 to 2
hours.
Lift the chicken from the marinade, drain off the excess and place on a
baking sheet. Roast in a 450°F oven for 10 minutes. Drain off any juices
that have gathered into a sauce pan and add the remaining reserved marinade
to sauce pan as well. Return chicken to oven and continue to cook under the
broiler until golden approximately 5 to 10 more minutes.
Add 1/4 cup chicken broth to marinade and bring Marinade to a boil. Simmer
for a several minutes. Serve with chicken breasts.
Chicken - Deboned Stuffed Chicken
==================================
Note: A Boned out Three pound chicken will feed 6 nicely.
1 3 pound chicken
or 4 Whole Chicken Breasts (not
singles
3 cups Fresh Bread - Crumbled

1 small onion
1 clove garlic
1/4 pound of Sausage
(I usually use one Italian Sausage)
1/4 pound of mushrooms
1 teaspoon dried thyme or
2 teaspoons of fresh
1 egg
Butter
Chicken Broth
Sauce
1/2 cup White Wine

1 cup Chicken Broth
1 onion
2 small tomatoes
1 garlic clove
.
Bone out whole chicken or if using just the breasts bone
the breasts but leave them whole. DO NOT REMOVE SKIN Save bones.
Saute onion, and garlic in butter. Add sausage, (if using link take meat
out of casing), add sliced mushrooms and saute. Season with thyme, salt and
pepper and mix in coarsely crumbled bread. Add chicken broth to moisten.
Add egg.
Stuff chicken,(or breasts) and sew up with unwaxed dental floss.
Preheat oven to 375°.
Place bones in shallow roasting pan and place chicken on bones. Roast for
30 minutes and then add one coarsely chopped onion, and two coarsely chopped
tomatoes,and the garlic clove to the pan. Pour in 1/2 cup of white wine
and 1/2 cup of chicken broth. Chicken should sit above liquid resting on
the bones. Continue roasting for another 30 to 45 minutes or until chicken
is cooked. (note: Breasts take the less time)
When cooked remove chicken to board to rest and remove bones from pan.
Skim excess fat from pan juices add the remaining 1/2 cup of chicken broth
and pour contents into blender. Puree to make sauce.
To serve,
Remove dental floss (comes out easy with one little pull).
Slice breasts into nice rounds and place 3 or 4 slices on each plate. If
using the whole chicken, also slice in to 1/2 inch slices and place one to
two on each plate. Drizzle with sauce.
Chicken - Pollo Alla Marengo
============================
from The Art of Eating Well, Pellegrino Artusi 1820 - 1911, Italy's Most Treasured
Cookbook, Translated by Kyle M. Phillips III.
On the eve of the battle of Marengo, Napoleon's cook was unable to find the chuck
wagons in the confusion and was forced to improvise, using stolen hens. The dish became
known as chicken Marengo, and it is said that Napoleon always enjoyed it, less for itself
than because it reminded him of a glorious victory.
Chop a young chicken into pieces at the joints. Sauté it with 2 tablespoons butter and 1
of oil, season it with salt and pepper, and a pinch of nutmeg. Once the pieces are
browned on all sides, drain off the fat, dust the meat with flour and sprinkle it with 1/2
cup of dry white whine. Sprinkle about 1/2 cup of broth over the chicken to keep it from
drying out, cover it, and simmer it until done. Before serving it, sprinkle it with minced
parsley and squeeze half a lemon over it. This is an appetizing dish.
DESSERTS
Almond Cake From Albufeira, Portugal
====================================
Bon Appetite, November 1977
1 Cup all purpose flour

3/4 cup granulated sugar
1/2 ts baking powder
1/2 Teaspoon baking soda
1/4 ts salt
1 egg
1/2 cup buttermilk
1/2 ts vanilla extract
1/3 Cup melted butter cooled to room

temperature
2/3 cup sliced almonds
Hot Almond Syrup (recipe follows)
Hot Almond Syrup

6 Tbs water
1/2 ts almond extract
Preheat oven to 350* F. Combine flour, sugar, baking powder, baking soda and
salt. Set aside. Beat egg, buttermilk and vanilla extract together until
smooth. Stir in melted butter. Add flour mixture and mix with spoon until
nearly smooth. Turn into a buttered 9" springform pan. Bake until center of
cake springs back when lightly touched, about 35 minutes. Remove from oven.
While is hot, cover top with sliced almonds. Slowly pour Hot Almond Syrup
evenly over, letting syrup soak into cake. Broil about 6" from heat until
almonds are lightly toasted. Cool on rack 15 minutes. Using knife or
spatula, loosen sides between pan and cake, and then cool completely before
releasing springform pan.
Almond Syrup
In 1-qt saucepan combine sugar and water. Boil until mixture reaches 220* F
on candy thermometer*. Remove from heat and stir I almond extract.
Apple Crisp
===========
Preheat oven to 375°F

Grease a 1 1/2 quart square or round baking dish
Cream together
1/3 cup butter

1 1/4 cups lightly packed brown sugar
Stir in until crumbly a mixture of:

2/3 cups Flour
1/4 teaspoon cinnamon
Arrange in prepared casserole
6 peeled and sliced apples
Sprinkle with crumbs. Bake in preheated oven for 40 minutes or until apples
are tender and topping is golden brown.
NOTE: I quite often double the topping and use a couple of extra apples.
Apple Galette
=============
(Galette Grand-mere)
An Apple Cake
Adapted from The Cuisine of the Rose
2 1/2 teaspoons dry yeast

1 tablespoon sugar
1/4 cup warm water
1 egg
1/2 teaspoon salt
1 tablespoon butter
1 1/2 cups all purpose flour
Topping
2 Tablespoons butter softened

1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1 apple peeled, cored and thinly sliced
Dissolve the yeast in 1/4 cup of lukewarm water with 1 tablespoon of sugar.
Process the egg in a food processor and add the salt, butter and 1 cup of
the flour. Add enough flour to make a firm dough. Use the processor to
knead. ( about 1 minute).
Form into ball and place in butter bowl. Cover with plastic wrap and let
rise until double.
Preheat oven to 400°
Punch dough down and knead briefly. press into a 10 inch buttered quiche or
tart pan. Smear with softened butter and sprinkle with some of the sugar
mixture. slice apples and place in a circular pattern. Sprinkle with the
rest of the sugar.
Bake for 15 to 20 minutes.

Apple Pinwheels in Syrup
=========================
Posted by Cindy_5ny (My Page) on Sun, Aug 31, 03 at 17:26
Farm Journal Cookbook (1972 Edition)
Pastry for 2 crust pie

4 cups grated apples
1 tsp cinnamon
3/4 cup sugar
1/2 cup packed brown sugar
1/4 tsp salt
1/4 cup butter
1/2 tsp vanilla
2 cups hot water (Note: I substituted heavy cream for one cup of the water)
Roll pastry into 14x12 rectangle.

Combine apples and cinnamon, spread over
pastry evenly; then roll up as for jelly roll (from 12" side). Slice into
(8) 1 1/2" pieces, sealing edges with toothpicks (I didn't need to use any
toothpicks), and place in 11x7x1½ pan, sealed side down. Bake 400 for 15
minutes.
Combine remaining ingredients in 2 qt saucepan and bring to a
full boil. Pour over apple pinwheels. Return to oven and bake 15 to 20
minutes more, basting twice, until apples are tender.
Apple - Individual Country Apple Pie's / Warm Caramel Sauce
============================================================
Toronto Star - chef Guy Tetreault
Pastry to line 6 large muffin tins
5 Granny Smith Apples

peeled and diced
4 Tablespoons brown sugar
2 teaspoons lemon juice
2 teaspoons all purpose flour
cinnamon
1 tablespoon butter
Caramel Sauce
1 cup brown sugar

1 cup white sugar
1 cup butter
Vanilla extract
Roll pastry out 1/8 inch thick and line muffin tins. Cut 6 small circles of
dough to place on top of pies.
Make apple filling by combining apples, brown sugar and lemon juice, flour
and cinnamon to taste and the butter. Microwave for 5 minutes.( Taste and
adjust seasoning. Depending on the apples you might have to add some extra
sugar or if they are really juicy, some extra flour.)
Fill each pastry line muffin cup and place one of the small rounds of dough
in the middle. Flute edges of pies. Bake in a 400° F oven for 20 to 30
minutes or until golden brown.
Serve each apple tart on a large plate with some vanilla ice cream and some
caramel sauce.
(Option) Make in small tart tins rather than muffin tins.
Caramel sauce.
Bring all ingredients to a boil and simmer for a few minutes.
Remove from heat and add some vanilla. (Option) add rum.
Banana's Foster
===============
In the 1950's, New Orleans was the major port of entry for bananas shipped from Central
and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to
include bananas in a new culinary creation - Owen's way of promoting the imported fruit.
Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in
a feature article on Brennan's.
In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for
Richard Foster, who, as chairman, served with Owen on the New Orleans Crime
Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the
Foster Awning Company, was a frequent customer of and a very good friend of Owen.
Little did anyone realize that Bananas Foster would become an international favorite and
is the most requested item on the restaurant's menu. Thirty-five thousand pounds of
bananas are flamed each year at in the preparation of its world-famous dessert.
Ingredients: - 1/4 cup (1/2 stick) butter

- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
Directions:
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place
the pan over low heat either on an alcohol burner or on top of the stove,
and cook, stirring, until the sugar dissolves. Stir in the banana liqueur,
then place the bananas in the pan. When the banana sections soften and
begin to brown, carefully add the rum. Continue to cook the sauce until the
rum is hot, then tip the pan slightly to ignite the rum. When the flames
subside, lift the bananas out of the pan and place four pieces over each
portion of ice cream. Generously spoon warm sauce over the top of the ice
cream and serve immediately.
Banana Won Tons
===============
Source: Pastries, Pies and Tarts, Bay Books
24 Wonton Wrappers
2 Bananas
3 Tablespoons brown sugar
2 Tablespoons flour
1 Tablespoon water
oil for frying
icing sugar
Optional: Caramel Sauce and Ice cream
Place 12 won ton wrappers on a board. Slice each banana diagonally into 6
pieces.
Place 1 slice on banana on each wonton wrapper and sprinkle wth brown
sugar.
Mix together flour and water to form a paste. Brush a small amount of paste
around the edges of wonton wrappers.
Top with remaining wrappers and press edges to seal. Deep fry in hot oil
until golden and drain on paper towels.
Sprinkle wontons with icing sugar or serve warm with a caramel sauce or ice
cream.
Blueberry Upside-Down Cake
===========================
Source:
Canadian Living Magazine, August 1983
Often called gateau aux bleuets or pouding aux bleuets, this cake and its many variations
are popular in Quebec. Taken warm from the oven and turned upside-down, it becomes a
delicious pudding to serve with whipped cream; left in the pan to cool, it becomes a cake.
Add cinnamon it you like a pleasant spiciness; omit for a plain white cake.
1/4 cup melted butter

1/2 cup brown sugar
2 cups blueberries (fresh or Frozen)
1/2 cup butter
1 egg
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk
In 9 inch square cake pan, combine melted butter and brown sugar; spread
evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon
juice.
Cream butter; gradually add sugar, beating until light. Beat in egg and
vanilla. Sift or mix together flour, baking powder, salt and cinnamon if
using. Add dry ingredients alternately with milk to creamed mixture.
Spread batter evenly over blueberry layer. Bake in 350°F oven for 45 to 50
minutes or until toothpick inserted in centre comes out clean. Let cool 10
minutes in pan, then turn out on to large flat plate.
Blueberry Tart/Pie
==================
4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 tsp cinnamon (optional)
2 tablespoons melted butter
milk, sugar
pastry for double crust
Line pie plate with pastry.
Mixtogether blueberries, 3/4 cup sugar, flour and cinnamom (if using) and
melted butter; pour into pie crust. Cover with pastry and cut a few slashes
in top; or cut pastry into strips and prepare lattice top. Seal edges well
and flute. Brush lightly with milk and sprinkle with sugar. Bake in 425°F
oven for 15 minutes, reduce heat to 35o°F and bake about 40 minutes longer
or until crust is golden.
Boston Cream Pie
================
1/3 Cup vegetable shortening 2/3 cup

milk
1 Cup sugar ½ teaspoon vanilla
1 egg Cream Filling (recipe
11/2 Cup sifted all-purpose follows)
flour Chocolate Icing (recipe
21/2 teaspoons baking powder follows
1/4 Teaspoon salt
Cream the shortening and sugar until light and fluff~ Add the egg and beat
until creamy.
Sift the flour, baking powder, and salt together. Add alternately with the
combined milk and vanilla.
Turn the batter into a greased and floured 9-inch round layer cake pan. Bake
in a 350° oven for about 30 minutes, or until the cake springs back when
lightly touched in the center.
Cool on a rack for 5 minutes, then turn out and cool completely; Place the
cake on a serving plate and split horizontally into two layers with a
serrated knife. Carefully remove the top layer.
Fill with the chilled Cream Filling. Replace the top half and pour the warm
Chocolate Icing over the top, spreading only to the edges. Chill. (When
allowed to stand for several hours, the filling seeps into the cake, making
the cake and filling seem almost as one.)
Cream Filling
1/2 cup sugar

3 egg yolks
3 tablespoons flour
1 tablespoon butter
1/4 teaspoon salt
1 1/2 cups milk
Combine the sugar, flour, and salt in a saucepan. Gradually stir in the
milk. Cook over low heat, stirring until the mixture comes to a boil. Boil,
stirring for 1 minute. Beat the egg yolks slightly. Gradually stir in about
half the thickened sauce. Return to the heat and cook. Stirring 2 or 3
minutes longer to take away the flour taste. Remove from the heat and blend
in the butter. Strain into a bowl. Cool for a few minutes, then blend in the
vanilla. Cover and cool, then chill.
Chocolate Icing
2 squares of chocolate
1 cup sifted icing sugar
2 tablespoons vegetable shortening
2 tablespoons hot water
1 teaspoon vanilla
Melt the chocolate and shortening in a small skillet over very low heat.
Remove from the heat and blend in the sugar and hot water. Stir until smooth
and slightly thickened (do not beat). Stir in the vanilla. Use immediately.
Bread And Butter Pudding With Caramel Sauce
===========================================
5 or 6 slices of bread
1/2 cup butter
1 to 1 1/2 cups sugar

5 eggs
2 cups cream (Or milk)
vanilla
pinch of salt
Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla
NOTE: If you prefer the pudding to have more custard, then use less bread so that all of
the custard is not absorbed into the bread when baked.
Cut crusts from bread and spread each slice with butter.
Place bread buttered side up in a oven proof dish. (may use any shape
dish, or glass loaf pan, cutting bread to fit)
Beat the sugar and eggs together and then add the cream, vanilla and salt.
Pour over bread and allow the bread to absorb. (may be refrigerated at
this point and baked later)
Sprinkle with some white sugar and place dish into a pan of hot water and
bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden.
To make caramel sauce,
bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4
minutes. Remove from heat and add the vanilla.
Butter-Lard Pastry
==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening)
5 to 6 tablespoons of ice water
(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, and cut in butter and lard.
(Note: I use the Cuisinart to cut in my fat and then move the mixture to a
bowl and add the water by hand). I like to do this by feel which I
find I can't do by machine)
Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each into a
round flat disc and refrigerate for 1 hour.
Butter Tarts
============
1/4 cup butter at room temperature
1/2 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
1/2 teaspoon lemon juice
1 cup maple syrup
1 cup walnut halves
Optional - 1/2 cup currants or raisins

water
Blend together the butter and brown sugar. Beat the eggs lightly and stir
into the butter and brown sugar and add the corn syrup. (You can substitute
Corn syrup for all or part of the Maple syrup.), add vanilla and raisins
if using.
Fill tart shells about two thirds full. Bake at 375°F for 15 to 20 minutes
or until pastry is golden.
The filling in these tarts is runny. Do not over bake or the filling will
firm up. Let tarts set in the tins for about 3 minutes. Remove carefully
and cool on racks. Makes about twenty 3 inch tarts.
Butter Toffee
=============
Posted by Donna (Qmarker@hotmail.com)
Donna's Notes: This is not a rock hard toffe, but firm and buttery. It is pure heaven!!!!
1 cup white sugar

1/2 teaspoon salt
1/4 cup water
1/2 cup butter
4 oz nuts (pecans, walnuts)
8 oz bulk milk chocolate
It is important to follow the instructions exactly.
In large Pyrex mixing bowl - Rub the inside top rim of the bowl with the
stick of butter. Put the remaining butter in the bottom of the bowl.
CAREFULLY pour the sugar and salt over the butter. Be careful not to get
the sugar on the sides of the bowl. Pour the water over the butter - sugar
mixture. Microwave on high for 8 minutes. The mixture will NOT BE DONE at
this time, but the additional time to complete the cooking should be added
in 30 SECOND increments. (This burns very easily) Cook for 30 seconds on
high, oven the door and check the colour. Do this as often as necessary.
The candy is done when it obtains a LIGHT TAN COLOUR (like light brown sugar
or pale sandy colour). It will DARKEN later. My micro needs one 30 second
cooking and then another 20 seconds.
DO NOT STIR THE CANDY AT ANY TIME DURING THIS COOKING CYCLE.
While the candy is cooking, place aluminum foil on a cookie sheet (approx. 9
by 12) top with chopped nuts to forum 9 X 12 inch area. When the candy is
done, immediately pour the mixture over the nuts. DO NOT SCRAPE THE BOWL.
Let stand at room temperature for about 45 minutes.
Melt chocolate and spread over top of toffee.

Caramel Sauce
=============
Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla
Mix all the ingredients together and simmer for about 5 or 6 minutes.
Serve over Bread and butter pudding, apple pie and ice cream, warm
gingerbread, etc..
Carmelized Pears with Tiramisu Cream
====================================
This scrumptious dessert from HeartSmart Cooking for Family and Friends will make
dinner guests think you're a professional chef, and the fact that it's low-fat makes it even
more attractive.
http://www.canada.com/vancouver/features/tasteofbc/recipes/carmel_pears.html
Ingredients:
4 medium pears, firm but ripe (preferably bartlett or bosc)
2/3 cup (150 mL) granulated sugar
2 tablespoons (30 mL) chopped candied ginger
1 lemon, sliced very thin
Filling
1/2 cup (125 mL) part skim ricotta cheese, drained (see note)
2 tablespoons (30 mL) granulated sugar
1/2 teaspoon (2 mL) vanilla extract
2 teaspoons (10 mL) dark rum, coffee liqueur or extra-strong coffee
2 tablespoons (30 mL) chopped bittersweet or semi-sweet chocolate
1 tablespoon (15 mL) icing sugar, sifted
.
Preparation: Cut pears in half lengthwise. Scoop out cores (a melon baller
works well).
Sprinkle 2/3 cup (150 mL) granulated sugar over bottom of large heavy fry pan
that will hold all the pears in one layer. Cook, uncovered, on medium-high
heat for 2 minutes or until sugar begins to brown and melt, stirring
occasionally (be careful not to let burn).
Remove fry pan from heat. Add pears cut side down. Sprinkle with ginger and
arrange lemon slices over top. Place over low heat and cook for about 10
minutes. Cover and remove from heat; let rest for 30 minutes.
Meanwhile, prepare filling: In small bowl, combine ricotta cheese, 2

tablespoons (30 mL) granulated sugar, vanilla and rum.
Place chopped chocolate in strainer to remove any chocolate "dust" (this

prevents the ricotta from discolouring). Stir chocolate pieces into filling.
To serve, place a pear half, cut side up, on each plate. Spoon about 1
tablespoon (15 mL) cheese mixture on to each half. Drizzle pear and plate
with any syrup remaining in fry pan. Arrange a cool lemon slice on each and
dust with icing sugar.
Note: Put ricotta cheese in sieve set over bowl and let drain for 1 hour
before using.
Cassata Cake (Sicilian Ricotta Cheesecake)
==========================================
Source: Bonnie Stern, Toronto
Cake Base
1 cup unsalted butter

1 1/2 cups sugar
5 eggs
2 cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons lemon juice (Brandy, orange liqueur or Amaretto)
Preheat oven to 325°F. Butter a 9 x 5 loaf pan.
Cream butter until light and add sugar gradually.
Beat eggs in one at a time.
Add vanilla and flavourings
Stir or sift dry ingredients together and stir into egg mixture quickly. Pour into pan and
bake 1 1/4 or 1 1/2 hours.
Note: This cake improves with age and freezes well.
Filling, Icing and Final Assembly
1 pound ricotta cheese

2/3 cups sugar
2 teaspoon vanilla
2 ounces of liqueur (Orange, Cognac, Amaretto, your choice)
2 oz. semisweet chocolate grated
1/4 cup candied fruit
Icing,
2 cups whipping cream

1/4 cup sifted icing sugar
2 oz liqueur (use the same as above)
Beat the sugar into the cheese. Add vanilla, liqueur, fruit and chocolate.
Slice the cake into 3 or 4 layers and spread each with some of the cheese mixture
reshaping the cake into a loaf as you proceed. Finish with a layer of cake. The cake will
keep, well wrapped, two days at this point.
A few hours before serving whip the cream until light and add the sugar and liqueur.
Continue beating until quite stiff.
Spread a coating of cream over the sides and top of the cake. Place the remaining cream
into a piping bag and decorate the cake. It could be garnished with pistachio nuts,
chocolate curls or strawberries. This cake is very rich so serve think slices.
Notes: This cake ban also be iced with chocolate icing and it can be made into a round
instead of in a loaf.
My Notes: I usually add extra chocolate to the filling and leave out the candied fruit.
Cherry Coffee Cake
==================
2 1/4 cp all purpose flour
3/4 cup butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 egg beaten
3/4 cup buttermilk or sour milk (add lemon juice to milk)
1 can cherry pie filling
Preheat oven to 350°F
Combine flour and sugar in large bowl. Cut in butter until mixture is
crumbly. Set aside 1/2 cup of mixture. To remainder add baking powder and
soda. Combine egg and milk. Add to dry ingredients, stir just until
moistened. Spread two-thirds of the batter over bottom and part way up side
of greased 9 inch springform pan. Spoon pie filling over batter. Drop
spoonfuls of remaining batter over filling. sprinkle with reserved crumb
mixture. Bake for 50 to 55 minutes or until done.
Chocolate Chip Cookies
======================
1/2 cup butter softened
1/2 cup sugar
1/4 cup brown sugar
1 teaspoons vanilla
1 egg
1 cup flour
1/2 baking soda
1/2 teaspoon salt
8 oz chocolate chips (good quality)
3/4 cups chopped walnuts
Beat butter, sugar, vanilla and eggs until light and fluffy. Mix flour with
soda and salt and blend into butter mixture.
Stir in chocolate chips and nuts. chill 1 hour.
Drop by tablespoon, 2 inches apart onto ungreased baking sheet. Bake at

350° for about 10 to 12 minutes. Do not over cook. Cookie should still be
slightly unset in the middle.
Chocolate Chip Shortbread Cookies
=================================
1 cup butter
pinch of salt
1/2 cup brown sugar
1 teaspoon vanilla
2 cups flour
1 cup chocolate chips
Cream butter and sugar until light and fluffy. Add vanilla, flour, salt,
and chocolate chips. Roll into 1 inch balls. Dip fork in to white sugar and
flatten cookie.
Bake at 325° until golden. Do not let brown.

Chocolate Mocha Roll/Layer
==========================
This dessert can be prepare ahead and frozen. A few hours before serving, thaw the cake
and make Mocha Cream and then fill, frost and garnish. Adjusted from Canadian Living
Cookbook 1987.
I have made this cake often but have never frozen it.
You have an option with this cake, depending on how you would like it to look. You can
either roll it or cut the jellyroll into three layers and stack. If you are serving a larger
number of guests, cut the jellyroll length wise instead of width for three long narrow
layers.
6 eggs, separated
1 cup granulated sugar
1 tsp vanilla
1/4 cup all-purpose flour
1/2 cup unsweetened quality cocoa powder
Mocha Cream
1 tablespoon instant coffee granules (If you have an espresso machine, you can use this)
1 tablespoon boiling water
2 cups whipping cream
1/3 cup icing sugar
2 tablespoon coffee liqueur (Optional)
(substitute Rum)
Garnish
Chocolate shavings
toasted sliced almonds.
Line bottom of 15x11 inch jelly roll pan with foil or parchment paper,
grease foil and sides of pan.
In bowl, beat together egg yolks, and 1/2 cup of the sugar until light and
fluffy; blend in vanilla. Stir in flour and all but 2 Tablespoons of the
cocoa; beat until mixed.
In separate bowl, beat egg whites until soft peaks form; gradually beat in
remaining sugar beating until stiff peaks form. fold into batter. Pour
into prepared pan and bake in 325° oven for 25 minutes or until cake springs
back when lightly touched. Loosen cake around edges. Sift remaining cocoa
over cake.
Cover cake with clean tea towel, then with an inverted baking sheet; turn
cake over and carefully remove jelly roll pan and foil. Trim any crusty
edges. While hot, roll up cake in towel, starting from long side. Let
cool.
PLEASE NOTE; DO NOT ROLL UP IF YOU ARE GOING TO MAKE THIS CAKE
INTO A
LAYER CAKE.
May be frozen at this point.
Mocha Cream.
In cup, dissolve coffee in boiling water, let cool. In bowl, beat together
cream and icing sugar just until stiff; blend in dissolved coffee and
liqueur if using.
Unroll or slice cake into layers, and spread with two thirds of the Mocha
Cream. Roll up cake or stack and place on nice serving platter, seam side
down. Frost all sides with remaining Mocha Cream and garnish with lots of
chocolate and toasted almonds. Refrigerate until ready to serve. Makes at
least 8 servings depending on how you cut or roll it.
Chocolate - Pate Du Chocolate With Creme Anglaise
=================================================
4 Ounces semisweet chocolate 1/2 cup
butter 5 egg yolks 1/2 cup granulated
sugar 2/3 cup unsweetened cocoa
powder 1 1/2 cups whipping cream Creme
Anglaise (recipe follows) Toasted
sliced almonds
Melt chocolate with butter; let cool. In bowl, beat egg yolks with sugar
until thick and pale in colour; beat in cocoa. Beat in cooled chocolate
mixture Whip cream and fold into chocolate mixture. Turn into 8 X 4 inch
loaf pan lined with plastic wrap. Cover and refrigerate for 2 hours. To
serve unmould pate and remove plastic wrap. Spoon Creme Anglaise onto
dessert plates. Top each with 1/2 inch slice of chocolate pate. Sprinkle
with toasted almonds. Creme Anglaise 5 egg yolks 1/3 cup granulated sugar 2
cups hot milk 1 tsp vanilla. In bowl beat egg yolks with sugar until thick
and pale in colour; gradually whisk in hot milk. Transfer to very heavy
saucepan; cook over medium heat, stirring constantly with wooden spoon, for
5 minutes or until thickened slightly and sauce coats the back of a spoon.
Be careful not to boil. Stir in vanilla. Strain through fine sieve into
bowl. Let cool; cover and refrigerate until chilled or for up to 1 day.
Makes about 2 cups.
==============================
Adapted from a B&B recipe
2 cups flour
4 Tablespoons unsweetened cocoa
1/3 cup sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter
3/4 cup chocolate chips
3/4 cup whipping cream with
Topping
Strawberries
Grand Marnier
1 cup Sour cream
1 cup Whipping Cream
1 to 2 tablespoons sugar
Vanilla
Place flour, cocoa, baking powder, sugar, salt, baking soda in food
processor, pulse to mix. Cut butter into cubes and add along with the
chocolate chips. Process on pulse to cut the butter and the chips into the
flour mixture.
Place flour mixture into large bowl and add cream. Using a fork toss until
mixture forms a ball. Do not overwork dough. Pat into a circle about 1 inch
thick and cut with 2" biscuit cutter. Place biscuits on parchment paper,
brush with some cream and sprinkle with sugar. Bake in a 450°F oven for
about 15 minutes. Let cool, then cover with plastic wrap to keep them
moist.
Slice strawberries and toss with Grand Marnier.
Mix sugar into sour cream Whip cream and fold into sour cream
To serve:
Split biscuit and place on plate. Spoon some of the sauce on to the bottom
half and top with sliced strawberries. Add another dollop of cream and
place other half of biscuit on top.
Christmas Yule Log
==================
3 egg yolks
1/2 cup sugar
1 Tablespoon all purpose flour
1 teaspoon cocoa powder
3 egg whites
Chocolate Butter Cream
1 pound butter (unsalted)

1 1/2 cups sugar
4 egg whites
1/2 cups melted chocolate
Cake
heat oven to 400°F
Line jellyroll pan with parchment paper
Beat egg yolks with 1/4 cup sugar. Add flour and cocoa powder. Beat until
smooth. Beat egg whites with 1/4 sugar until stiff. Gently combine whites
into yolk mixture. Spread evenly on parchment paper. Bake at 400°F for 15
minutes. Tip cake out on to tea towel sprinkled with icing sugar. Remove
paper.
Roll up.
Chocolate butter Cream
Warm egg whites and sugar over low heat. When sugar has dissolved whisk
until stiff. Add butter and mix until creamy. Add melted chocolate to
butter cream.
Unroll cake and spread 1/3 chocolate cream over cake. Roll Up. Cut one
slice off end on an angle. Place on top of log and Spread remaining butter
cream over cake. Decorate with shaved chocolate.
Cream Cheese Brandy Cherry Balls.
=================================
Source: 1983 Oct/Nov. Entertainment and Recipe Booklet
1/2 Cup maraschino cherries, quartered

2 Tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 8 ounce package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 Cups flaked coconut
Marinate cherries at least 4 hours or overnite in brandy Melt Chocolate

chips and butterscotch chips and add cream cheese. Stir in cherries,
marshmallows and walnuts and refrigerate until cold enough to roll into
balls. Roll in coconut. Refrigerate. The longer the better. The flavours
intensify.
Cream Cheese Danish Coffee Cake
===============================
Source: Home Cooking Magazine
1 c sour cream
1/2 c sugar
1/2 c butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 c warm water
2 eggs beaten
4 c all purpose flour
Over low heat in a small saucepan,

heat butter, sour cream and sugar until
warm and sugar is dissolved. Cool to
room temperature.
In large mixing bowl, dissolve yeast in

warm
water.
Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a
very soft dough. Put in fridge overnite to rise. (May be done same day. Put
in fridge for about 2 to 4 hours, and then proceed.
Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide
dough into 4 equal pieces and roll each piece out to 12 X 8 inches.
Spread 1/4 of filling on to each piece and roll jellyroll style from long
side. Pinch seams and ends to seal. Place seam side down on buttered baking
sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2
to 4 inches wide and about 12 inches long.
Cover and let rise until about

double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or
until golden. Let cool on wire racks,
Filling
2 packages 8 oz. cream cheese

3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt
Filling: To make filling beat together cream cheese with sugar, add egg and
vanilla extract and salt
Glaze
2 1/2 c confectioners sugar

1/4 c milk
1 t. vanilla extract
toasted sliced almonds.
Combine the first 3 ingredients for

glaze and drizzle over loaves with toasted almonds
Cream Puff Ring
===============
Choux paste
1/2 cup butter

1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Filling
3/4 cup sugar

1/4 cup all purpose flour
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks
1 1/2 cups whipping cream.
Semisweet Chocolate Glaze
2 squares semisweet chocolate

1 cup icing sugar
3 tablespoons milk
.
In a saucepan over medium heat, bring the water, butter and salt to a boil.
Remove from heat and add the flour all at once. With a wooden spoon, stir
vigorously until mixture forms a ball and leaves the side of the pan. Add
eggs one at a time and beat well after each addition. (I do this in my
Kitchenaid mixer). Dough should be smooth and shiny. Using a large spoon
and rubber spatula drop batter onto cookie sheet in a circle or drop by
spoonfuls in to 12 large mounds 3" apart. Bake for 40 minutes at 400°F for
the ring, or for about 40 minutes at 375°F for the individual mounds.
Remove from oven and cut a slit into the sides of each puff and return to
the oven for 10 minutes. Turn off oven and allow the puffs to dry in oven
for 10 minutes.
When puffs are cool, slice top off each and fill with cream filling.
Decorate with chocolate.
If making the large ring, cut top off ring, and remove extra soft interior,
leaving a hollow shell. Fill with cream filling and replace top. Decorate
with Chocolate Glaze and add fresh strawberries to the centre of the ring.
Prepare Filling.
Combine sugar, flour and salt and stir in milk. over medium hat, cook
stirring until mixture thickens and boils, about 10 minutes. Boil for 1
minute longer. In a small bowl beat the 6 egg yolks and beat a small amount
of the milk mixture into the yolks; slowly pour egg mixture back into milk
mixture, stirring. Cook over medium heat, stirring until mixture thickens
and coats the back of a metal spoon. (Do not Boil). Remove from heat and
stir in vanilla. Cover surface with plastic wrap and chill well. In a
small bowl with mixer at medium speed, beat 1 1/2 cups whipping cream until
stiff peaks form. Fold gently into the custard.
To prepare chocolate Glaze
melt 2 squares of chocolate and butter stirring constantly. Add 1 cup of

icing sugar and milk and stir until smooth.
Creme Anglaise
==============
Source: Julia Child

4 egg yolks
1 3/4 cup boiling milk
Vanilla extract
(Or use rum, kirsch, cognac, orange liqueur, or coffee.
.
Beat the sugar into the egg yolks and continue beating for 2 to 3 minutes
until the mixture is pale yellow and forms a ribbon.
While beating the yolk mixture, very gradually pour on the boiling milk in a
thin stream of droplets so that the yolks are slowly warmed.
Pour the mixture into a saucepan and set over moderate heat, stirring slowly
and continuously with a wooden spatula or spoon, and reaching all over the
bottom and sides of the pan, until the sauce thickens just enough t coat the
spoon with a light, creamy layer. DO NOT let the custard come anywhere near
the simmer point. Maximum temperature is 165°F on a candy thermometer.
Then beat the sauce off heat for a minute or two to cool it. Strain it
through a fine sieve and beat in one of the flavourings.
Cover surface with plastic wrap and refrigerate.
If the custard comes to a simmer/boil you will end up with scrambled eggs
instead of a light rich custard.
Crème Carmel
============
Sharon's Crème Carmel
1 quart milk
2 vanilla beans split or
3 tsps vanilla extract
2 cups sugar
3 TBSP water
1 drop lemon juice or vinegar
8 large eggs plus,
4 large egg yolks
pinch salt
In a large saucepan over low heat scald the milk and vanilla. Remove from
the heat cover and let sit 30 minutes. Then remove beans if using. Place 1/2
cup sugar the water and lemon juice or vinegar in small saucepan and cook
over low heat until golden. Carefully pour into an 8 cup mold or glass baking
dish. Tilt the dish to cover the entire bottom (not the sides)Let the caramel
harden
Meanwhile preheat oven to 300. Place the eggs, yolks, remaining sugar and
salt in a bowl. Wisk until pale yellow, slowly stir in milk until well
blended. Carefully pour egg mixture into mold.
Place mold in a larger pan and place on the oven rack. Fill larger pan with
boiling water halfway up the mold Bake for 1 1/2 - 2 hours or until a knife
inserted comes out clean.
Cool, then refrigerate. To serve run a knife around the edge of the
bowl/mold and carefully invert onto a serving dish (caramel side up!) The
caramel is very runny and will run out on to the dish.
If preferred this can be made in individual ramekins.

Brownies - Decadent Brownies
============================
1 Cup butter
20 Ounces chocolate
1-1/2 Cups sugar
Pinch of salt
4 eggs
1 Cup flour
vanilla to taste
1 Cup toasted pecans
Melt chocolate and butter in microwave bowl. Beat in sugar and salt Beat
in eggs add vanilla Mix in flour Mix in pecans. Pour into rectangle cake pan
that has been lined with tin foil and rubbed with butter. Bake in oven at
350 for approximately 30 minutes. Do not over bake. Should still be soft in
the middle. Put into freezer immediately for 1 hour or until cold. Cut into
Fudge - Maple Cream
====================
I kind of winged the recipe. Half of the ingredients were measured the other half were
just added without measuring.
I always add:
1 cup of white sugar

1 cup of brown sugar
a pinch of salt
Then I pour in real maple Syrup out of the jug between a 1/4 to 1/2 cup. Add between
3/4 and to one cup of whipping cream and about a 1/3 cup of butter.
Bring to a boil. Stir and cook until the mixture reaches the softball stage. ( I don't use a
candy thermometer. Just test by pouring a spoonful into ice cold water. When it reaches
this stage remove from the heat and add some real vanilla extract, 2 to 3 spoons and start
beating with a wooden spoon until the mixture starts to thicken. Pour into a buttered
shallow dish and refrigerate until set.
Gingerbread cake with Lemon sauce
=================================
Ingredients:
Cake:
1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
2/3 cup brown sugar
1/2 cup molasses
1 egg
2/3 cup boiling water
Lemon sauce:
4 teaspoons cornstarch
Few grains salt
1/4 cup white sugar
1 1/2 cups boiling water
2 teaspoons butter
1 teaspoon grated lemon rind
Directions: Cake: Grease an 8 inch square pan. Preheat oven to 325

degrees F.
Mix the flour, baking powder, soda, salt, and spices together.
Cream the butter, gradually add the brown sugar and cream thoroughly. Stir
in molasses.
Beat egg until thick, and beat into the creamed mixture. Stir in the
vanilla.
Source: Toronto Star Newspaper Add the dry ingredients to the creamed
mixture a third at a time, mixing well after each addition.
Gradually add boiling water, stirring after each addition. Turn into
prepared pan.
Bake for about 50 minutes. Serve warm with lemon sauce.
Lemon sauce: Combine cornstarch, salt and sugar in a small saucepan. Slowly
stir boiling water into the sugar mixture.
Cook over low heat, stirring constantly, until the sauce is smooth and
thickened. Cover and cook over very low heat or over boiling water in a
double boiler, stirring occasionally, until no raw starch taste remains,
about 5 to 7 minutes.
Remove from heat and stir in butter and lemon rind and juice.
Gingerbread With Warm Lemon Sauce
=================================
1/2 cup sugar
1/2 cup butter or margarine
2 cups all purpose flour
1 cup light or dark molasses
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 large egg
Lemon Sauce
1/4 cup fresh squeezed lemon juice

1 teaspoon grated lemon peel
1/2 cup sugar
1 Tablespoon cornstarch
2/3 cup water
1 Tablespoon butter
Preheat oven to 325°F. Grease 8" by 8" baking pan. Line bottom of baking
pan with waxed paper; grease paper.
In large bowl, with mixer at low speed, beat sugar and butter until blended.
Increase speed to high, beat until creamy, about 1 minute.
With mixer at low speed, beat in flour and remaining ingredients. Beat in
3/4 cup hot tap water until blended. Increase speed to high and beat 1
minute longer.
Pour batter into pan. Bake 55 minutes or until toothpick comes out clean.
Cool in pan on wire rack 10 minutes. Remove from pan and discard paper.
Prepare Lemon Sauce.
Mix sugar and cornstarch until blended. Add lemon juice, lemon peel, water
and 1 tablespoon butter. Heat to boiling over medium to high heat, boil 1
minute. Makes 1 1/4 cups.
Serve cake with warm sauce.

Gingersnaps - Extra-Spicy Gingersnaps
=====================================
Posted by:
KarenInSeattle on Thu, Oct 17, 02 at 19:14

1 1/2 teaspoons baking soda
1 teaspoon ground ginger, or more
to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
8 tablespoons (1 stick) cool unsalted
butter, cut into pieces
1/2 cup granulated sugar, plus extra
for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2
eggs)
Combine the flour, baking soda, and spices in a mixing bowl and set aside.
Cream the butter until smooth and fluffy in a mixer fitted with a paddle
attachment (or using a hand mixer). Add the sugars and mix. Add the
molasses and mix. Add the egg whites in 2 batches, mixing to combine after
each addition. Add the dry ingredients in three batches, mixing to combine
after each addition.
Heat the oven to 350 degrees F. Spread a few tablespoons of granulated

sugar on a small plate.
Roll the dough into 3/4-inch balls, then roll each ball in the sugar until
lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch
of space between the cookies. Bake until browned, 8 to 10 minutes. Let
cool on wire racks and store in an airtight container.
Yield: 60 cookies
Graham Cracker Chewies
======================
These are amazingly good and simple to make. They are a nice alternative to brownies.
Recipe from the Nantucket Open House Cookbook.
Crust
1 1/3 cups graham cracker crumbs

1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons all purpose flour
Topping
1 1/2 cups packed brown sugar

1/2 cup chopped pecans
1/3 cup graham cracker crumbs
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs beaten
Preheat oven to 350°
Prepare the crust: Mix the graham cracker crumbs, sugar, butter and flour in
a mixing bowl until moist and crumbly. Press the mixture firmly and evenly
in the bottom of a 9 inch square baking pan. Bake until lightly browned,
about 20 minutes.
Prepare topping: Stir all the ingredients together until blended. Spread
the topping over the baked crust and bake for 20 minutes. Let cool
completely, then cut into 16 squares.
Hot Apple Rum Cake
==================
1 cup butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3 medium tart apples finely chopped
3/4 cup chopped pecans/or walnuts
2 tsp. vanilla
Sauce
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter
1/4 cup rum
Grease 10 inch pie plate
Cream butter with sugar, add eggs and beat well. Sift flour, spices, soda
and salt. Blend into butter mixture. Add apples, nuts and vanilla. mix
thoroughly. Pour in to pie pan. Bake until lightly brown, about 45 minutes
Serve with sauce.
Sauce Directions
Combined sugars and cream and butter cook on low heat for 10 to 15 minutes.
Remove from heat and add rum.
Apple Cake - Torta Di Mele Al Burro
===================================
Buttery Apple Cake
Source: Savoring Italy by Michele Scicolone
1/2 cup plus 1 tablespoon unsalted butter

3 Apples (Golden Delicious) peeled, cored, and cut into slices 1/4 inch thick
1/2 teaspoon salt
2 whole eggs, plus 1 egg yolk
1 teaspoon vanilla extract
1 cups granulated sugar
1/2 teaspoon grated lemon zest
confectioners sugar
Note: I used Red Delicious Apples
Preheat oven to 375°. Generously butter a 9 inch round cake pan with 2 inch
sides.
In a large frying pan over low heat, melt the butter. Pour 6 tablespoons of
it into a small bowl or cup and set aside. Add the apple slices to the
butter remaining in the frying pan and cook, stirring occasionally, until
the apples are tender, about 10 minutes. Removed from the heat.
In a small bowl, stir together the flour, baking powder, and salt. In a
large bowl, beat the whole eggs and egg yolk until blended. Add the 6
tablespoons melted butter, the vanilla, the granulated sugar, and the lemon
zest. Stir in the flour mixture and the apples. Spoon into the prepared
pan, smoothing the top.
Bake until the cake is browned, 30 to 35 minutes. Transfer to a wire rack

and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift
off the pan, then invert the cake again onto the rack and let cool
completely.
Just before serving, place confectioners sugar in a small sieve and dust the
top of the cake.
Brownies - Marbled Cream Cheese Brownies
========================================
6 ounces semisweet chocolate
4 tablespoons butter or margarine,
4 ounces of cream cheese, softened

1 cup granulated sugar, divided
3 eggs, divided
1/2 cup plus 2 tablespoon all-purpose flour
3 teaspoons vanilla, divided.
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts or pecans
3/4 cup semisweet chocolate chips

2 tablespoons butter or margarine
3 tablespoons milk
1 1/4 cup powdered sugar
(more as needed)
Preheat oven to 350°F Butter an 8-inch square pan. Melt chocolate and 4
tablespoons of the butter in small heavy saucepan over low heat; set aside.
Mix cream cheese with remaining 2 tablespoons butter in small bowl. Slowly
add ¼ cup of the granulated sugar, blending well. Add 1 egg, the 2
tablespoon flour and 1 teaspoon of the vanilla; set aside. Beat remaining 2
eggs and ¾ cup granulated sugar in large bowl until light. Add the baking
powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining 2
teaspoon vanilla. Stir in walnuts or pecans. Spread half of the chocolate
mixture in prepared pan. Cover with cream cheese mixture, then spoon
remaining chocolate mixture over the top. Swirl with knife or spatula to
create a marbled effect. Bake 30 to 35 minutes or until set in center. 1)o
not overbake. Meanwhile, prepare Icing. Cool brownies 5 minutes, then spread
icing evenly over the top. Cool completely in pan on wire rack. Cut into
2-inch squares.
Icing
Combine chocolate chips, butter, milk in a bowl and melt in the microwave.
Stir until smooth and add vanilla. Add powdered sugar; beat until glossy and
easy to spread.
Apple - Spanish Apple Tart
==========================
This is very rich and should be served in small slices.
Dough
1/2 cup butter

1/2 cup sugar
1 egg yolk
1 1/2 cups sifted flour
pinch of salt
Custard
1 cup milk
Peel of 1/2 lemon
3 egg yolks
1/4 cup sugar
1/4 cup flour
1 1/2 teaspoons butter
Filling
1/4 cup sugar

4 apples, peeled cored and cut into 1/4 inch slices
(use granny smith or golden delicious)
Topping
1/2 cup apple jelly.
To make dough,
Cream butter and gradually beat in the sugar, then the egg yolk. Combine
the flour with the salt and baking powder and stir into the butter mixture.
Work with hands to form a ball. Press the dough with your fingers into and
up the sides of a loose-bottom tart pan. Refrigerate while preparing the
custard.
To make the custard:
Heat the milk with the lemon peel to the boiling point. Reduce the heat and
simmer for 10 minutes. Discard the lemon peel. Place the egg yolks in a
saucepan and gradually stir in the sugar. Beat until the egg yolks are pale
yellow. Beat in the flour and gradually add the hot milk. Cook over medium
heat, stirring constantly, until thickened and smooth and no flour taste
remains. Remove from the heat and stir in the butter. Cool stirring
occasionally.
White the custard is cooling, combine in a small bowl the sugar, lemon juice
and cinnamon for the filling. Mix with the sliced apples.
Spread the custard over the dough and arrange the apples on top in
overlapping circles. Bake at 350°F for about 1 hour or until the crust is
well browned. Cool.
In a small saucepan melt the jelly. Spread over the top of the apples to
glaze the tart. Remove the sides of the tart tin, leaving the tart on the
bottom circle. Serve either chilled or at room temperature.
LAMB AND GOAT
Boneless Leg of Lamb Stuffed
============================
6 or 7 pound leg of lamb, boned
Olive Oil
1/2 cup fine bread crumbs
3 tablespoons parsley
2 teaspoons finely grated lemon zest
1 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
fresh ground pepper
Rub roast with olive oil.
Combine bread crumbs and all other ingredients and mix well. Spread over
inside of lamb and tie up.
Roast on rack in shallow pan uncovered at 325°F until desired doness. We

like ours rare so I would remove it from the oven around 125° to 130°F.
Let rest for 10 minutes.

Lamb - Deviled Rack of Lamb
===========================
From: Barbara Kafkas "Roasting a Simple Art"
Notes:
No matter how the rack is butchered, it will take about 20 minutes on the center rack of a
500°F oven (unless lamb is more dowager than maiden) to achieve a pleasant rare
pinkness. Up to four racks can be fitted into a pan at one time by placing pairs of racks
so that their meat is toward the edge of the pan and the bones face toward the center. If
Frenched, the bones can be interlaced. In un-Frenched, they can overlap. In this way, four
racks can be put in one large pan.
A simple solution is to coat four racks with a recipe of Herb Rub or a double recipe of
Rosemary Rub.
2 rack of lamb 7 to 8 chops per rack
2 tablespoons of vegetable oil

4 teaspoons coarse grained mustard
1 teaspoon dired rosemary, crushed
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3/4 cup cracker crumbs (6 to 8 saltines) finely ground with a rolling bin or matzoh or
dried bread crumbs.
Place oven rack on center level. Heat oven to 500°
Place racks in a 14 x 12 x 2 inch roasting pan.
Whisk together remaining ingredients except the cracker or bread crumbs in a

small bowl. Coat both sides of the racks with the mixture. Pat on a layer
of crumbs.
Roast for 20 minutes for rare. Let stand 5 minutes before carving.
Options:
Rosemary Rub,
1 tablespoon fresh lemon juice 1 scant tablespoon olive oil 1/2 teaspoon
dried Rosemary 1/2 teaspoon kosher salt Fresh ground black pepper
In a small bowl combine the lemon juice, olive oil, rosemary, salt and
pepper. Scape down the sides of the bowl and use as desired.
Herb Rub:
12 cloves of garlic smashed and peeled 1 tablespoon dried oregano 1/4

teaspoon dried rosemary 1 tablespoon dried thyme 2 tablespoons kosher salt 2
teaspoons freshly ground black pepper 1/4 cup olive oil.
In a blender process garlic, oregano, rosemary, thyme, salt, pepper and

olive oil. Blend until smooth. Reserve and use as directed in recipes.
Lamb Ragout With Winter Vegetables
==================================
I sometimes Substitute Lamb Shanks in this recipe for the Boneless Lamb.
3 Medium garlic cloves

1 Large onion
3 Pounds Boneless Lamb, cut into 1 1/2 inch cubes
3 tablespoons Olive Oil
3 Tablespoons unsalted butter
2-1/2 Cups Beef Broth
1-1/2 Cups Red Wine
1/2 Cup Tomato Sauce
2 Japanese Eggplants, cut Crosswise into 1/4 inch slices
12 Large Mushrooms, thinly sliced
1/2 Red, Green and Yellow Peppers Julienned
3 Tablespoons Olive Oil
3 Tablespoons Butter
12 Dried Apricots, Cut into Slivers
1/2 Cup White Raisins (I omit these)
2 Tablespoons Fresh Basil, Coarsely Chopped
Salt and Pepper to Taste
Peel garlic and onion, coarsely chop and sauté in 1 T each of oil and butter
until softened and golden. Transfer to a large pot. Sauté lamb in batches in
1 T. oil and butter in a large skillet over medium-high heat, turning~ as it
browns adding oil and butter as necessary. Transfer to pot already
containing garlic and onion. Use stock and wine to deglaze the skillet,
bring to a boil, then add this to the meat mixture. Simmer lamb for one hour
until almost tender. Add tomato sauce, simmer an additional 20 minutes.
Meanwhile sauté separately eggplant, mushrooms and peppers and apricots,

using oil and butter as necessary. Combined and serve on top of the lamb.
Very colourful. Serve with Couscous or rice.
with basil.
Lamb Shanks
===========
4 or more lamb shanks
onions
garlic
salt and pepper
potatoes
Rutabaga
beef broth
rosemary/thyme
Preheat oven 500°F.
Place lamb shanks in roasting pan and brown in oven turning a few times.
Takes about 30 minutes.
Add 2 or 3 onions quartered and a dozen or more garlic cloves. Add beef
broth, herbs, salt and pepper and lower temp to 350°F. Cover tightly and
continue cooking for 1 1/2 hours or until lamb is tender. Cut rutabaga into
triangles and potatoes into halves and add to the roasting pan. Continue to
cook for another 25 to 30 minutes or until vegetables are tender.
Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee)
==========================================================
Source: Krinos
Ingredients
1/2 cup Krinos olive oil

2 1/2 pounds boneless lamb, cut into stewing size pieces
2 large red onions, peeled, halved and sliced
2 garlic cloves, peeled and chopped
Salt, pepper to taste
Water
3 pounds dandelion, chard or spinach, trimmed, washed and drained well
1 bunch dill, chopped
2 eggs
Strained juice of 1-2 lemons
.
1. Heat the olive oil and brown the lamb. Add the onion and sauté until
golden. Stir in the garlic, salt and pepper. Add the wine and enough water
to cover the meat. Bring to a boil and simmer, covered, for about 40
minutes.
2. In a separate pot filled with a little water, steam the greens until
wilted and drain. Add the steamed greens to the lamb, together with the
dill, and continue cooking another 25-30 minutes. Add water if necessary.
3. Beat the eggs until frothy and add the lemon juice, beating. Take a
ladleful of the simmering pot juices from the lamb and gradually drizzle
them into the egg-lemon mixture, beating all the while. Quickly pour the
mixture back into the pot, stir to combine and remove from heat. Season with
salt and pepper and serve immediately.
Yield: 4-6 servings
PASTA AND RICE
Asparagus Ravioli
=================
3/4 lb. asparagus
1/4 cup butter
1 green onion
1 clove garlic
Salt and Pepper
3 Tbsp finely chopped fresh basil or 1 tbsp dried basil
1/4 cup water
1 tbsp. all purpose flour
10 egg roll wrappers or won ton wrappers
1/3 cup freshly grated Parmesan cheese
Cut asparagus stalks into 2 inch lengths; reserve tips for garnish. In large
skillet, heat 1 Tbsp of the butter over medium high heat; add asparagus
stalks, garlic and green onion. Sprinkle with salt and pepper to taste; toss
to coat. Stir in half of the basil and 2 Tbsp of the water; cover and cook
for 3 to 5 minutes or until asparagus is tender. Puree in food processor or
blender. Let cool; cover and refrigerate for at least one hour or up to 24
hours.
Stir together flour and remaining 2 tbsp water to make paste. If using Egg
roll Wrappers cut into 4 squares each or use either round or square won ton
wrappers. Mound teaspoon of asparagus puree on wrapper and brush flour
paste around mounds edges. Position second wrapper on top so that edges are
even; press down around mounds to force out air and seal well all around
mounds. Using sharp cookie cutter or knife, cut around each ravioli to make
a nice edge. Transfer to towel. Repeat with remaining wrappers and filling,
covering ravioli with towel as you work. (Ravioli can be prepared up to 1
hour before cooking.)
In large kettle of gently boiling water, cook ravioli in batches, for about
2 minutes or until they rise to top and are tender. Drain on clean towel and
transfer to heated plates. Keep warm in low oven. In last batch of ravioli
cook reserved asparagus tips.
Meanwhile, melt remaining butter , stir in remaining basil. Drizzle butter

mixture over ravioli. Sprinkle with Parmesan. Garnish each plate with
asparagus tips and serve immediately.
Melt butter in sauce pan with basil and after draining ravioli, place in
butter to keep warm.
Bolognese Sauce
===============
My recipe.
olive oil
1 1/2 pounds lean ground steak (or a mix of lean ground pork)
1 onion, chopped
2 stalks of celery, finely chopped

2 to 3 tablespoons fresh chopped parsley - preferably the Italian Parsley
1 to 2 Tablespoons dried basil
1 to 2 teaspoons dried oregano
1/2 white wine
Optional: If you have a rind from a Parmesan cheese add it to the pot to simmer along
with the sauce. Really enriches the sauce.
1 cup chicken broth
2 large cans chopped tomatoes
salt and pepper
Sauté chopped onions and celery in olive oil until softened. Add minced
garlic and cook for 1 minute. Add the dried herbs and fresh parsley. Add
1/2 cup white wine and simmer until wine has evaporated. Coarsely puree
tomatoes and add to the sauce. Add chicken broth and simmer for at least 2
hours on low heat.
For a richer sauce add 1/4 cup of heavy cream to sauce at end of cooking
time.
Serve over spaghetti with fresh grated Parmesan cheese.

Fettuccine Natasha
==================
3/4 lb (375 g) fettuccine

Source: Centro - Toronto
1 tbsp (15 mL) extra virgin olive oil
1 tbsp (15 mL) butter
I garlic clove, minced
1 tbsp (15 mL) minced onion
4 medium tomatoes, seeded and diced
1/2 lb (250 g) smoked salmon, sliced
1 cup (250 mL) 35% cream
1/4 cup (50 mL) vodka
1/4 tsp (1 mL) pepper
1 oz (28 g) caviar (optional)

.
In a large pot of boiling salted water and cook fettuccine until al dente.
Drain, and set aside.
In a large skillet, heat the olive oil and butter. Stir in garlic and onion,
and sauté, stirring often, for 2 minutes, until fragrant. Add the tomatoes,
and bring to a boil. Reduce heat and simmer for 5 minutes, or until softened
and beginning to thicken. Stir in the smoked salmon, cream, and vodka;
simmer for 5 minutes, or until thick enough to coat the back of a spoon.
Gently fold in cooked pasta and pepper. Garnish with a rosette of smoked
salmon or caviar.
CHEF'S SLGGESTION: If a saltier taste is desired, add the smoked salmon at

the same time as the tomatoes
Mama's Meatballs and Tomato Sauce
==================================
For the tomato sauce:
1 tablespoon olive oil
1/4 onion, chopped
28-ounce can crushed tomatoes
28-ounce can puréed tomatoes
12 fresh tomatoes, chopped
1/2 cup fresh basil leaves, torn by hand
Salt and fresh pepper, to taste
For the meatballs:
1/2 cup chicken stock

1/2 large sweet onion, rough chopped
4 cloves garlic, rough chopped
1/2 bunch parsley, chopped
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup breadcrumbs
5 eggs, lightly beaten
1/2 cup grated Parmesan Regianno cheese
2 to 3 pinches chili flakes
2 to 3 pinches salt
Olive oil, to coat hands and for browning meatballs
Cooked spaghetti (optional)
Make the sauce: Heat oil in a large saucepan. When oil is hot, sauté onions
until translucent. Add the crushed, puréed and chopped tomatoes and basil,
and simmer for 30 minutes. Season with salt and fresh pepper; set aside.
Make the meatballs: Place the chicken stock, onion, garlic and parsley in a
blender and purée. Set aside.
Place the meat, breadcrumbs, eggs, grated cheese, chili flakes and salt in a
large bowl. Add the puréed chicken-stock mix. Using your hands, gently but
thoroughly combine all ingredients, being careful not to over-mix the meat.
Coat your hands with a little olive oil and form the meatballs.
Pour oil in a large skillet to a depth of about 1/2 inch and place over
medium-high heat. When the oil is hot, brown the meatballs, turning once.
Add as much of the tomato sauce as you desire, and bring to a simmer. Cook
until meatballs are done. Serve over spaghetti, if desired
Noodles - Homemade Noodles for Soup
===================================
This recipe is more than enough for a pot of soup but the recipe can be doubled.
1 cup of flour
1 egg
1 teaspoon salt
water
In a processor, add the flour, egg and salt. Mix. Add enough water to make
a dough, not to soft. Knead for 30 to 45 seconds. Wrap in plastic and let
rest for 1/2 hour.
Roll out on to lightly floured board. Cut in to noodles. Let dry slightly
for 1 hour.
Add to soup.
=============================================
Executive Chef Joseph Savino, Peccavi, New York City
Yield: 5 servings
Oxtails, meat cut off bone, 3 lb.
Salt and pepper, as needed
Flour, as needed
1/2 cup Olive oil,

3 Garlic cloves, chopped,
1 Onion, minced,
1 Carrot, diced,
1 Celery, diced,
4 oz. Pancetta, diced
3 oz. Mushrooms,
2 cups Dry red wine,
2 cups Canned whole tomatoes, seeded,

2 Bay leaves,
2 Fresh rosemary sprigs,
Veal or other stock, as needed
Fresh pappardelle, 1 lb.

1. Season oxtail meat with salt and pepper and dredge in flour. Heat olive
oil and brown oxtail meat and bones. Remove. 2. Sauté garlic, onion,
carrot, celery, pancetta and mushrooms until slightly brown. Return oxtails
to vegetables, add wine, tomatoes in their liquid, bay leaves and rosemary.
Add veal or other stock if needed for liquid to almost over meat.
3. Braise, uncovered, in 300F oven 3 hours or until meat is tender. Remove

bones and discard. Reduce sauce if necessary. Cook pappardelle and toss with
sauce. Ladle oxtail mixture over pasta.
Pasta - Homemade Pasta
======================
I watched a friend’s Italian Momma make her pasta one day. (She did it all by hand) I
make it following her directions but I use the Food Processor to mix and knead.
1 egg for each cup of flour( plus an extra egg for every 3 cups of flour, ie. 3 cups flour =
4 eggs, 6 cups flour = 8 eggs.
Salt
1 tablespoon of olive oil, per three cups of flour
Put the flour on a large board and make a well in the centre. Crack the
eggs into the well and sprinkle with salt and oil . Use your fingertips to
mix up the eggs and then start to incorporate the flour into the eggs.
Eventually it will all come together. Knead dough until smooth and
elastical. Let sit covered for 15 or 20 minutes. Divide dough into smaller
portions and run through a pasta rolling machine or roll out by hand. Let
dry slightly and then cut into desire widths. Leave out to dry or use
fresh. When dried she always stored it in a wax paper lined box, in a cool
place.
You can also mix and knead this in the cuisinart, which is what I do when I
make it.
Once you get the right texture with the pasta dough you don't have to add
much flour. After the dough is kneaded to the right texture it just needs to
be rolled out either by hand or with a pasta roller machine. If you are
using a machine, you just keep changing the roller. You start out on the
widest setting and each time you put it through you lower the setting until
it is the thickness that you want. After you have rolled out the dough and
cut into strips, you should toss the strands with flour which will help them
dry out and not stick together. My friend’s mom would make 12 and 15 egg
pasta at a time and give it to all of her family members (and me, a would-be
family member). After she cut the pasta she would lay the strands flat. She
would have it spread out everywhere there was a flat surface and also hang
it from a broomstick strung between two drawers. Once it was dry she would
gather up the stiff pieces and put them in boxes. Because I don't make that
much at a time, I just lay it all over my table and counter.
NOTE: Depending on the flour and the eggs, sometimes you will need more
eggs.
Pasta Aglio E Olio.
===================
1/2 cup olive oil
3 to 4 cloves of garlic, finely chopped
1/2 teaspoon hot red pepper flakes (less or more to taste)
1/2 cup chopped Italian parsley
Spaghetti
Bring water to boil and cook pasta.
While pasta is cooking, heat olive oil in skillet. Add garlic and cook on
low for 1 minute. Do not brown. Add hot red pepper flakes to taste.
Drain pasta and add to pan. Toss to coat with oil and sprinkle with fresh
ground black pepper and chopped parsley. Serve as a side with Veal Piccata,
Breaded Chicken breasts or Italian Roasted Chicken.
Penne in a Garlic Broth with Grilled Chicken
============================================
1/8 to 1/4 cup olive oil
1/2 green pepper

1/2 yellow pepper
1 small zucchini
4 large cloves of garlic
1 small seeded tomato
1/2 small lemon
chicken broth
1 to 2 tablespoons chopped parsley
1 to 2 tablespoons chopped basil
4 chicken boneless chicken breasts
salt, pepper
fresh grated parmesan
Cut the peppers and the zucchini into small dice.
Saute the vegetables until almost tender in the olive oil.
Add the garlic and saute for 1 minute over low heat. Add the chicken broth
and let simmer for a few minutes. Add the juice from the 1/2 lemon.
flatten the chicken breasts and rub with garlic, salt and pepper and
grill.Do not over cook.
Slice up the chicken and add to the broth with the chopped parsley and the
basil. Dice the seeded tomato and add to the pot.
Cook and drain penne or choice of pasta. Mix with the broth and serve along
with some fresh parmesan.
Sausage And Rosemary Sauce
==========================
This is probably my all time favourite pasta sauce.
4 to 6 Italian Sausage,
hot or sweet, or combination
Olive oil
2 shallots
3 ounces of Mortadella
1 tablespoon dried or fresh rosemary
1 tablespoon dried basil
2 to 4 cans tomatoes (depending on number of sausages)

.
Par boil sausage for 2 to 4 minutes.
Mince Mortedella and shallots in food processor.
Heat in oil in large pot and add mortadella and shallots.
Remove casings from sausage and mince in processor and add to pot. Cook
until meat starts to brown on the bottom. Add the rosemary and basil and
the wine. Simmer until wine has evaporated. Puree tomatoes but leave some
texture and add to pot. Simmer for at least 1 hour. Remove any fat that
surfaces.
Serve over fusilli or Conchiglioni (shell) shaped pasta, to pick up the

little bits of sausage.
Options:
I have made this without the Mortadella and it works.
When I don't have good Italian Sausage I make this same dish using ground
pork.
Saute the pork and season with the shallots, couple of cloves of garlic, hot
red pepper flakes, grind some fennel(optional) with the rosemary and basil,
and then follow the above directions. (Tastes almost identical)
Rice Salad Putttanesca
======================
3 Tablespoons plus
1/4 cup olive oil
1 1/2 cups basmati rice (or other long grain white rice)
3 cups cold water
1 1/2 teaspoons salt
2 oz parmesan cheese grated
4 med. garlic cloves minced
1/4 cup packed parsley
1 can plum tomatoes, drained and seeded
1 1/2 teaspoon oregano
1 small green pepper cut into strips
5 oz can black olives drained and patted dry (Can use pitted Kalamata olives)
2 cans white tuna, drained
pepper and salt
Heat 2 tablespoons oil, add rice and stir to coat, add water and cook until
water is absorbed. Transfer to a colander and rinse with cold water to cool
and separate grains. Drain well.
Heat 1 tablespoon of olive oil and sauce garlic, parsley and chopped
tomatoes. Cook until some liquid is evaporated. Stir in oregano and aside
to cool.
Put rice in a large bowl and add tomato mixture and mix well. Add cheese,
chopped green pepper, olives and tuna. Add salt and pepper to taste. Stir
in olive oil and mix well.
Sesame Noodles
===============
Sesame Noodles
Source : Callaway Coastal Winery
1/2 lb. spaghetti

1/4 C. rice wine vinegar
3 Tbsp. soy sauce
2 Tbsp. sesame oil
2 Tbsp. vegetable oil
1 tsp. chili garlic sauce
1 tsp. minced fresh ginger
3 green onions, cut into 1-inch lengths and quartered lengthwise
2 tsp. sesame seeds, toasted
Cook the pasta according to package directions. While the pasta is cooking,
whisk together the rice wine vinegar, soy sauce, sesame oil, vegetable oil,
chili garlic sauce and ginger in a large bowl. Drain the pasta and add to
the sesame sauce. Add the green onions. Toss well to coat the pasta. Garnish
with the toasted sesame seeds.
Spaetzle with Brown butter
==========================
INGREDIENTS
·2-1/2 cups sifted all-purpose flour
·1/2 teaspoon salt
·1/4 teaspoon freshly grated nutmeg
·2 eggs, beaten
·1 cup milk
·5 tablespoons butter
·Additional salt and pepper to taste
In a large bowl, mix together the flour, salt and nutmeg. Add the eggs and
milk; stir until thoroughly combined. Let dough rest about 15 minutes before
cooking. Heat a large pot of lightly salted water until boiling. Add the
spaetzle and cook until done, about 4 minutes. The dumplings will float when
done. Drain well. Brown the butter in a small saucepan or skillet. Place the
spaetzle in a serving dish and pour the butter on top. Season with salt and
pepper; toss well to combine. Serve immediately.
=============================
fresh Tomatoes
garlic cloves
fresh basil
salt / pepper
olive oil
optional - Kalamata Olives
Fresh Cooked Sauce.
Saute garlic in olive oil for 1 minute. Do not brown.
Add chopped fresh tomatoes If using add olives so that they have a chance to
simmer with the sauce for about 10 minutes.
simmer until liquid has evaporated. This will not take long. 15 minutes to
30, depending on the number of tomatoes you are using.
Add a handful of fresh chopped basil and serve over penne with a side of
grilled sausage or a boneless grilled chicken breast.
Fresh Raw Sauce.
Halve tomatoes and scoop out seeds.
Add minced garlic (to your taste)
Add chopped fresh basil and drizzle with a good quality olive oil.
Let sit to meld the flavours. Season with salt and pepper and serve.
If you add the salt to early it will make the sauce watery.
Tuna Casserole
==============
Source: My Own
I am not a big fan of casseroles but I do like this one. Substitute leftover turkey for the
tuna.
1/4 all purpose flour
2 1/2 cups milk or mixture of milk and cream
2 garlic cloves
2 cans white tuna, well drained
1 cup mushrooms sliced
1/2 cup chopped green onions
1/2 cup chopped celery
1 tablespoon fresh thyme
8 ounces penne (or use pasta shape of your choice)
1 1/2 to 2 cups fresh breadcrumbs sauté in butter
3 Tablespoons parmesan cheese
Put water on to boil and cook pasta. Do not overcook pasta as it will cook
again in the oven.
Heat milk in microwave with whole garlic cloves. Make a roux with 4
tablespoons butter and 1/4 cup flour. Add milk or cream and season with salt
and pepper. Simmer for a few minutes and remove garlic cloves.
Sauté mushrooms, onions and celery in butter or margarine until tender. Add
the thyme.
Stir this mixture into the cream sauce.
Add well drained pasta to sauce and stir in tuna. Leave tuna in fair size
pieces.
Place in buttered casserole dish and sprinkle with breadcrumbs to which you
have added the parmesan cheese.
Bake for 30 to 40 minutes or until crumbs are golden in a 350°F oven.

Wild Mushroom and Pesto Lasagne
This is a wonderfully rich and robust dish from the area around
Tuscany, Unbria and Le Marche where wild mushrooms abound and
fresh egg pasta is still made. Ordinary mushrooms can be used, but
use flavorsome, dark, open-cap mushrooms or field mushrooms.
For the Mushroom Sauce
1 oz dried porcini mushrooms

2 pounds fresh wild mushrooms
4 tablespoons good olive oil
8 tablespoons of butter
4 cloves of garlic, peeled and chopped
2 or 3 springs fresh thyme, chopped
1 ¼ cups meat or chicken broth
For the Pesto
3 cloves garlic peeled

¾ cup pine nuts
2 cups fresh basil leaves
1 cup good olive oil
6 tablespoons unsalted butter softened
4 tablespoons freshly grated Parmesan
Pasta dough
Fresh rated parmesan and extra butter to finish
1. First make the mushroom sauce. Cover the dried Mushrooms

with warm water, sit a saucer on top and leave to soak for 20
minutes. Brush or wipe the fresh mushrooms clean and thinly
slice them. Drain the soaked mushrooms, reserving the
soaking liquid. Squeeze the mushrooms gently and roughly
chop.
2. Heat half the oil in a large sauté pan and add the butter. When
foaming, add half the fresh and dried mushrooms and half the
chopped onion and sauté over a high heat for 4 to 5 minutes
until tender and beginning to soften. Repeat with remaining
half, then combine the two batches in the pan, stir in the
chopped garlic, parsley, and thyme, cook for a further 2
minutes.
3. Next, pour in the stock and reserved dried mushroom liquid,

bring to the boil and boil rapidly for 4 to 5 minutes until the
sauce reduces and turns syrupy. Leave aside to cool.
4. To make the pesto, put the garlic in a pestle and mortar with a
little salt and the pine nuts. Pound until broken up. Add the
basil leaves, a few at a time, pounding and mixing to a paste.
Gradually beat in the olive oil, little by little, until the mixture
is creamy and thick. Beat in the butter and season with pepper,
then beat in the cheese. Alternatively, put everything in a
blender or food processor and process until smooth. Store in a
jar with a layer of olive on top to exclude the air, in the
refrigerator until needed.
5. Roll the pasta very thin, cut it to the size of your dish, layering
it on a clean, flour –dusted cloth as you proceed. This will
allow the pasta to dry a little and prevent it from sticking
together when cooking.
6. Bring a large pan of salted water to a boil and drop in a few

pasta sheets at time. When the water comes back to the boil,
the past is cooked. Lift it out and drain over the sides of a
colander.
7. Butter a 9 x 12 inch ovenproof dish, and line with a layer of

pasta. Cover this with a layer of pesto, another layer of pasta,
then mushroom sauce, a layer of pasta, and repeat these layers
until all is used up, finishing with a layer of pasta. Dredge this
with grated parmesan and dot with butter. Cover with oiled
kitchen foil and bake at 350°F for 20 minutes. Uncover, then
bake for a further 20 minutes until golden. Allow to stand for
10 minutes before serving.
PORK
gPork - Breaded Pork Tenderloin
==============================
1 pork tenderloin cut into medallions and pounded flat
1 clove of garlic made into a paste
fresh bread crumbs
1/2 cup fresh grated parmesan cheese
flour seasoned with salt and pepper
1 or 2 eggs beaten with a bit of water
Oil
Rub the minced garlic over the surface of the pork tenderloin
Dip each piece of meat into the flour, then the egg and then the fresh bread
crumbs. Pat to make sure that crumbs adhere.
Heat oil in large frying pan and sauté the breaded pork until golden on one
side, turn and cook until done on the other.
Drain on paper towels and place in low oven (250°F)to keep warm while you
continue cooking the remaining pork.
Ribs - Country Style Ribs
=========================
This is adapted from a Paul Prudhomme’s Recipe.
Seasoning Mix
1 Tablespoon Salt
2 1/2 teaspoons cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon black pepper
3 to 4 pounds of country style ribs

1 onion chopped
1 large green pepper chopped
1 cup of chicken stock (may need more)
Mix ingredients for seasoning together.
Place ribs in a ungreased baking pan and rub the meat with the seasoning
mix. Rub meat with a small amount of oil and roast in a 500° oven for 30
minutes turning often until the ribs are brown and the fat is crispy.
Reduce temperature to 350° and sprinkle the meat with the onions and green
peppers and add the chicken broth. Return the pan to the oven and roast
additional hour or until meat is tender. Check occasionally and add more
broth as needed.
Serve over white rice.

Pork - Fresh Ham With Cracklings And Pan Gravy
==============================================
Adapted from a Gourmet Recipe
1 fresh ham (shank end leg of pork)
olive for rubbing the ham
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon crumbled dried sage
1/2 teaspoon pepper
1 teaspoon dry mustard
12 ounces beer (not dark)
For the gravy

3 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon crumbled dried sage
1/8 teaspoon dried thyme, crumbled
With a small sharp knife prick the ham skin all over, make 4 parallel
1/2-inch-deep incisions through the skin the entire length of the ham, and
rub the ham lightly with the oil. In a small bowl rub together the coarse
salt, the thyme, the sage, the pepper, and the mustard and rub the mixture
over the entire surface of the ham. Put the ham on a roasting rack set in a
roasting pan and put the pan in a preheated 500°F. oven. Reduce the
temperature immediately to 375 °F and roast the ham for 1 hour. Pour half
the beer over the ham, roast the ham for 30 minutes more, and pour the
remaining beer over the ham. Roast the ham until a meat thermometer
registers 170°F.,(the amount of time will depend on the size of the roast)
and let it cool on the rack in the pan for 15 minutes. Pull off the brown
crisp skin, leaving the layer of fat on the ham, with scissors cut the skin
into small pieces, and arrange the cracklings in one layer in a baking pan.
Sprinkle the cracklings with salt and bake them in the middle of a preheated
350°F. oven, stirring occasionally, for 15 minutes, or until they are crisp
and browned. Transfer the cracklings to paper towels and let them drain. Cut
the remaining fat from the ham, slice the meat thinly across the grain, and
arrange it on a platter. Keep the ham warm, covered.
Skim off the fat from the juices in the roasting pan, add 1 cup broth and
deglaze the pan over moderate heat, scraping up the brown bits. Transfer the
liquid to a saucepan. In a small bowl whisk together the flour and 1/4 cup
of the broth until the flour is dissolved and whisk the mixture into the
deglazing liquid with the remaining 3/4 cup broth, the mustard, the sage,
the thyme, and pepper to taste, and simmer the gravy, whisking, for 5
minutes.
Garnish the ham with the cracklings and the watercress sprigs and serve it
with the gravy.
Serves 8 with leftovers.
Gourmet March 1990

Dinner Irish Style
Greek Ribs
==========
Baby Back Ribs
1 or 2 garlic cloves
dried oregano
1 lemon
salt and pepper
Mince garlic and press with back of knife to turn into a paste.
Rub ribs with garlic, rub on oregano and salt and pepper. Squeeze juice of
whole lemon over ribs a few hours before cooking.
Note: These can be marinated earlier in the day or overnight, but do not
add the lemon until a few hours before grilling or the lemon will change the
texture of the meat.
Heat grill to high (both sides)
Place ribs on one side of grill and turn that side off. Cook, turning
occasionally until ribs are tender.
Takes about 45 minutes on my grill but will take longer on most grills.
Pork - Grilled Pork Tenderloin Rosemary and Orange sauce.
==========================================================
2 pork tenderloin
2 garlic clove
coarsely ground black pepper
salt
Sauce
1/4 cup of Grand Marnier

1/2 cup fresh orange juice
1 1/2 cup chicken broth
1 shallot minced
zest from 1/2 to whole orange
Butter
Rub tenderloin with garlic and sprinkle with lots of fresh ground pepper,
and salt.
Grill over Medium heat.
Sauce,
while tenderloin is grilling simmer 1/2 cup of fresh orange juice with 1/4
cup of Grand Marnier, orange zest and shallot. Reduce by half and add
chicken broth. Add one sprig of rosemary and Reduce again until there is
just 1/4 cup of sauce left. Sauce will thicken as it reduces. Remove
rosemary sprig. Just before serving stir in 1 Tablespoon of butter.
Cut pork on an angle and spoon sauce over. Sprinkle with a few strands of
orange zest.
Pour into pan and stir to pick up pan drippings.
If you want the sauce thicker, mix 1 teaspoon of cornstarch with a small
amount of broth or water and stir into sauce. Simmer for a minute on low
heat.
Ham - Crepes A La Montespan
===========================
Source - Pat Davis Cooking School, Grand Rapids, Michigan. 1980
This is not only a good recipe in

and of itself, but also is a good
model upon which you can build for
endless variety
Crepes.
1-1/3 cups all - purpose flour

4 eggs
1 teaspoon salt
pinch of sugar
2-2/3 cups milk
3 Tablespoon melted butter
Margarine for frying crepes
Filling
4 Tablespoons butter plus 1

Tablespoon cut into bits for the top
3 Tablespoon flour
2 cup hot milk (Might need a bit
more to thin down sauce)
salt, pepper, and a pinch of nutmeg
2 cup lean ham, finely diced (or
substitute, chicken, shrimp,
mushrooms or spinach)
2 cup Reggiano Parmesan cheese,
grated and another 4 Tablespoons for
sauce and top
Pinch of paprika
1 egg yolk
Crepes
Put all but the butter in a blender and blend until smooth. Add butter and
set aside for 30 minutes.
Cook crepes by heating a 6 or 7" crepe pan over moderate heat until it
almost smokes. Rub pan with a bit of margarine and then add just enough
batter, approximately 2 Tablespoons to film bottom of pan. It should
sputter and form holes as you tilt the pan to cover the bottom. The thinner
the better. When golden underneath, turn and cook about 20 to 30 seconds
on the second side. The second side will be on the inside when you roll the
crepes. Flip out and stack, one on top another, (they won't stick, even if
you freeze them this way). Repeat greasing pan and cooking crepes until you
finish. Makes about 16.
Filling
Heat butter in a small saucepan until it foams. Off the heat, add flour and
stir until smooth. Cook 2 minutes and then add hot milk all at once. Beat
hard with a whisk until smooth. Cook, stirring, until it thickens. Season.
If sauce is too thick to spread nicely, thin it with a bit more milk and
return to the boil. Divide the sauce in half and mix one half with the ham,
and one cup of cheese and paprika.
Spread a spoonful of ham and sauce combination on the flip side of the crepe
and roll up. Arrange in a greased baking dish. Enrich the remaining sauce
with the egg yolk and 2 Tablespoons grated cheese. Spread sauce over crepes
and sprinkle with remaining cheese. Dot with butter and put in refrigerator
to hold or a preheated 375°F oven until heated through, about 15 to 20
minutes. Then brown under broiler.
Herb Crusted Rack of Pork
=========================
Posted by Sharon (Chase)
Here is one of our favourite autumn dishes. Juicy, tasty, elegant and easy!
Get the butcher to french the bones for a nice presentation...although these days a rack of
pork, with the bones already frenched, is readily available in most meat departments.
4 pound rack of pork

3 TBSP olive oil
1 1/2 tsp kosher salt
1/4 cup chopped fresh basil
1/4 cup chopped fresh thyme
1/4 cup chopped fresh rosemary
1 TBSP coarse ground pepper
1/4 cup butter cut up
1/3 cup flour
2 cups chicken broth (more or less)
1 TBSP tomato paste
2 TBSP chopped fresh sage
fresh thyme or rosemary sprigs for garnish
Rub pork with olive oil and sprinkle with salt.

Combine the garlic and next 4 ingredients and
press into the pork. Place pork on a rack in a
roaster or broiler pan , cover the bone tips
with foil so they don't burn.
Bake in a preheated 350 oven for 1 hour and 115 minutes or until internal
temperature reaches 160 degrees...don't over cook.
Transfer pork to a serving dish. Pour pan drippings into a skillet. Add
butter and cook over medium heat until butter melts. Whisk in flour until
smooth. Cook whisking constantly until it is a rich caramel colour. Gradually
add the broth and next three ingredients, cook over medium heat until for 2
or 3 minutes until thick and bubbly.
Slice the pork between the bones and serve with the sauce. Use the thyme or
rosemary sprigs for garnish.
Homemade Italian Sausage
========================
2 lbs Lean Ground Pork
2 to 3 minced garlic cloves
1/4 cup chopped parsley
1/4 cup grated parmesan cheese
crushed fennel seed
hot red pepper flakes
salt and pepper
1/2 cup red wine
Mix all the seasonings with the ground pork, except the wine.
When well mixed add the wine. Sauté a small piece of meat and taste for
seasoning. Add more to suit your taste.
Shape into patties and either grill or pan fry.

Jambalaya - Pork and Sausage
=============================
Source: http://www.jfolse.com
Pork and Sausage Jambalaya
PREP TIME: 1 Hour

SERVES: 10
INGREDIENTS:
3 pounds pork, cubed

2 pounds andouille, sliced
1/4 cup Crisco or bacon drippings
2 cups onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
1/2 cup garlic, diced
8 cups beef or chicken stock
2 cups mushrooms, sliced
1 cup green onions, sliced
1/2 cup parsley, chopped
salt and cayenne pepper
Louisiana Gold Pepper Sauce
5 cups long grain rice
METHOD: In a 7-quart cast iron Dutch oven, heat Crisco or bacon drippings
over medium-high heat. Sauté cubed pork until dark brown on all sides and
some pieces are sticking to the bottom of the pot, approximately 30 minutes.
This is very important as the brown color of jambalaya is derived from the
color of the meat. Add andouille and stir fry an additional 10-15 minutes.
Tilt the pot to one side and ladle out all oil, except for one large cooking
spoon. Add onions, celery, bell pepper and garlic. Continue cooking until
all vegetables are well caramelized. However, be very careful as vegetables
will tend to scorch. Add beef or chicken stock, bring to a rolling boil and
reduce heat to simmer. Cook all ingredients in stock approximately 15
minutes for flavors to develop. Add mushrooms, green onions and parsley.
Season to taste using salt, pepper and Louisiana Gold. I suggest that you
slightly over-season since the rice tends to require a little extra
seasoning. Add rice, reduce heat to very low, cover and cook 30-45 minutes,
stirring at 15 minute intervals. Do not uncover except to stir.
Pancetta-Wrapped Pork Roast
===========================
Original recipe from Biba's Italian Kitchen.
2 1/2 pound centre cut boneless pork loin (single not double loin)
1 or 2 cloves of garlic minced
Salt
pepper
1/4 pound sliced pancetta
5 to 6 sprigs fresh rosemary
1/3 cup extra-virgin olive oil
5 to 6 cloves garlic peeled
Season the pork loin with salt and pepper and rub with minced garlic. Wrap
the meat with the pancetta. Tie roast securely with string and tuck the
sprigs of rosemary under the string.
Either brown on top of the stove or place roast in a 500 oven for 20 minutes
until brown. Add the 5 or 6 cloves of garlic to the pan and reduce the
heat to 350° to 375° and roast for another 40 to 45 minutes or until meat is
cooked.
Transfer to a cutting board and let rest. Add some broth to the pan and
make a sauce using the drippings and the garlic cloves.
Slice thin and serve with some of the juices.
Also you can cook large potato wedges in with the roast for the last 30 to
40 minutes.
Pork - Carnitas
===============
Pork cut into large cubes
Chicken broth
Onion cut into quarters
2 garlic cloves
cumin
salt and pepper
Corn Tortillas
Oil
refried beans
guacamole
salsa
cheese
lettuce and chopped tomatoes
Simmer pork in chicken broth with onions, garlic and seasonings until
tender. Remove meat from liquid and shred with fork.
Heat oil and soften corn tortillas. Takes just a few seconds and drain on
paper towels.
Let each person make up their own taco.
Spread a little of the refried beans on the tortilla, top with shredded
pork, cheese, salsa, guacamole, lettuce, tomatoes, etc.. and enjoy.
Pork Tenderloin
This is my favourite way to do Pork Tenderloin.
I rub the tenderloin with a mixture of fresh minced garlic, coarse black
pepper, and some salt.
Roast in a 450°F oven for approximately 25 minutes.
Make a sauce with one cup of chicken broth, 2 teaspoons Dijon Mustard and
the pan drippings. Thicken slightly with a small amount of cornstarch.
Slice pork on the diagonal and serve. Sometimes I serve with a potato
gratin or with the sauce on buttered noodles.
Pork Tenderloin Wellingtons
===========================
1 Pork Tenderloin
garlic
black pepper
salt
1 package of puff pastry
1 egg beaten with 1 tablespoon water
Stuffings
Mushroom Duxelles
6 Dried mushrooms
1/2 cup boiling chicken broth
4 shallots
8 ounce fresh mushrooms finely chopped
1 teaspoon dried tarragon or basil
3 tablespoons fresh bread crumbs
3 Tablespoons finely chopped fresh parsley
Salt and freshly ground pepper to taste
Spinach Filling
baby spinach, feta cheese, roasted red peppers, minced garlic and salt and pepper
Wilt spinach and mix with feta cheese, roasted red peppers, garlic and salt and pepper
Rub pork with garlic and pepper and brown quickly in a hot pan. Set aside
to cool.
Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the
mushrooms, reserving the soaking liquid and the mushrooms separately.Chop
the mushrooms.
Preheat the oven to 375°F

Heat the butter in a frying pan over medium-high heat. Add the shallots and
dried and fresh mushrooms. Sauté until all the liquid has evaporated,
stirring occasionally, about 4 minutes. Stir in the basil or tarragon,
bread crumbs, cream and parsley. cook until the cream has reduced and the
filling is thick. Season with salt and pepper. Let cool
Roll out pastry.
Place Pork on Pastry and top with mushroom mixture.
Seal pastry and brush with beaten egg and place in a 375°F to 400°F oven
and bake for 20 minutes.
Sauce
1/2 cup chopped onions 1/4 cup dry red wine 1/2 cup mushroom-soaking liquid
3 cups chicken stock 2 tablespoons port or Madeira 1 tablespoon cornstarch 1
tablespoon cold water salt and fresh ground pepper to taste.
To make the sauce, in a frying pan, combine the onions and wine. On high
heat, bring to a boil and reduce until you have 1 tablespoon of liquid.
Pour in the mushroom liquid, reduce to 2 tablespoons and then add the
chicken stock and continue to boil until the stock is reduced by half. Add
the port and simmer for another 2 minutes, or until the sauce is smooth and
strongly flavored.
Combine the cornstarch and cold water and stir into the sauce, simmering
until the sauce thickens slightly, about 2 minutes. Season with salt and
pepper. Serve with Pork.
Stuffed Cabbage
===============
1 large Savoy cabbage
large pot of boiling water
1/4 cup butter
2 onions, peeled and sliced
1 bay leaf
2 cups hot chicken stock
1 can chopped tomatoes
For the Stuffing
1/2 onion chopped

2 tablespoons butter or margarine
1-1/4 pound ground pork (can use Beef or veal)
2 cloves minced garlic
rosemary and thyme to taste
1 cup of rice, slightly under cooked.
1 egg beaten (optional)
Place Cabbage in large pot of boiling water, turn off heat and let sit for
10 to 15 minutes. This will soften and loosen the leave
Prepare stuffing:
Cook rice and drain Saute onion and garlic and add to ground pork. Add
chopped parsley, rice, herbs and salt and pepper. Add egg if using (I
normally don't)
Remove Cabbage from water and drain. Spread out the leaves, leaving them
attached, until you get to the center of the cabbage. Starting with the
inside leaves, spread some of the rice mixture in to each leaf. Reshape the
cabbage as you fill each leaf. When the cabbage is stuffed place a couple
of strings underneath and bring up and tie at the top. This will maintain
the cabbage shape while cooking.
Bring the stock and the tomatoes to a simmer and added the sliced onions and
the bay leaf. Lower the whole cabbage into the broth and cover tightly.
Simmer on low heat for about 2 hours, or until the cabbage is tender.
When ready to serve, remove strings and cut the cabbage into wedges. Serve
with the cooking liquid and sour cream.
Stuffed Marinated Loin Of Pork
==============================
===============================
5 lb boned single loin of pork

12 prunes
12 apricots
Poke hole using a long sharp knife down centre of Pork Loin
Marinade
1 cup white wine

2 tsp dried sage
1 tsp dried thyme
1 large garlic clove
1 bay leaf
salt and pepper
Brown Sugar
Dijon Mustard
Stuff Pork with Prunes and Apricots
Marinate over night.
Dry well and Brown stuffed roast in butter and oil, in roasting pan. Add
onions and carrots and brown also. Deglaze pan with reserved marinade. Add
pork, 1 1/2 cups beef broth and 1/2 cup water.
Braise pork tightly covered in preheated oven (350 F) for 1 1/2 hours.
Transfer pork to oven proof dish. Brush Pork with Dijon mustard, and 1/2 cup
brown sugar Roast Pork in hot oven (450 F) for 15 minutes or until meat
registers 165 F and is brown bubb1y and crisp. Let pork stand loosely
covered for 15 minutes.
Strain cooking liquid from roasting pan, skim off fat and bring to a boil.
Whisk in 1 1/2 tablespoons of cornstarch dissolved in 3 tablespoons of cold
water Add 3 tablespoons of unsalted butter cut into small bits. Season with
salt and pepper. Garnish with sprigs of watercress.
Stuffed Pork Tenderloin.
========================
Pork tenderloin stuffed with a mixture of baby
spinach, feta cheese, roasted red peppers, minced garlic and salt and
pepper. A sauce made from the pan drippings with red wine, Dijon mustard and
chicken broth reduced. Side dishes are mashed potatoes, pepper squash and
fresh green beans sauté in olive oil with garlic. And a bottle of red from
Ferrari - Carano.
SEAFOOD
Crab Stuffed Sole
=================
4 fillets of sole
1/2 lb Dungeness Crab Meat
1 tablespoon butter
2 shallots chopped fine
1 clove garlic chopped fine
1 tsp Dijon mustard
1 tablespoon fresh chopped dill
1 egg white (beat lightly)
1/8 to 1/4 cup fine bread crumbs
salt and pepper
Sauce
2 shallots chopped
2 tablespoon butter
1/2 lb mushrooms (Crimini, Shiitake)
1/8 cup white wine/or chicken broth
squeeze of lemon
pinch salt
1/8 cup cream
In 1 tablespoon butter sauté shallots until tender and add garlic and sauté
for another minute.
In a bowl add the crab meat, mustard, the shallot and garlic mixture, dill,
and breadcrumbs. Add the beaten egg white and mix well. Season with salt
and pepper.
Lay fillet flat and top with crabmeat mixture, roll up and secure with a
toothpick. Sit the rolls up in a shallow buttered oven proof dish. Dot each
fillet with a small pat of butter. Bake at 375 degrees for 15 minutes.
Remove to serving dishes.
Sauce
In a sauté pan melt the butter and sauté the mushrooms until tender. Add the
chopped Shallots and the garlic. When shallots are tender, add the wine or
broth and simmer for a couple of minutes. Add the lemon juice and the cream.
Reduce slightly and season with salt and pepper.
Place Fish on plate and top with some of the mushroom mixture.
Crabmeat Casserole
==================
From Website of Special Dreams and One Cook.com
Ingredients
5 tbsp Butter
3 tbsp Flour
2 cup Half and Half
2 tbsp Sherry
1 tsp Salt
1 dash Hot Pepper Sauce
1 dash Black Pepper
1 tbsp Butter
1 Egg beaten
2 tbsp Celery chopped

1 lb Crab fresh
1/4 cup Green Onions minced
1/4 cup Onion minced
1 tbsp Parsley minced
1 tbsp Green Bell Pepper minced
2 tbsp Pimentos minced
Directions
Make a white sauce of the 5 tablespoons butter and 3 tablespoons flour and
half & half. Sauté next 6 ingredients in some butter and add to the white
sauce. Remove from heat. Add sherry. Add a small amount of sauce to beaten
egg. Then add egg to the rest of the sauce. Add salt, pepper and crabmeat.
Put in 1 1/2 quart casserole, sprinkle with bread crumbs mixed with 1
tablespoon melted butter. Bake in 350 degree oven for 20 minutes.
Crawfish Étouffée
=================
Posted by Cindy_Mac, June/2002
Note : Recipe works well with Prawns and Shrimps.
Makes 4 to 6 servings
1/4 cup butter or margarine

2 celery ribs, chopped
1 medium-size green bell pepper, chopped
1 large shallot, chopped
1 teaspoon salt
1/2 to 1 teaspoon ground red pepper
1 (14 1/2-ounce) can chicken broth
1/4 cup chopped fresh chives
2 pounds cooked, peeled crawfish tails*
Hot cooked rice
Garnishes: chopped fresh chives, ground red pepper
MELT butter in a large Dutch oven over medium-high heat. Add onion and next
4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red
pepper; cook, stirring constantly, until caramel colored (about 10 minutes).
Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick
and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated.
Serve with rice. Garnish, if desired. Prep: 35 min., Cook: 30 min.
*2 pounds frozen cooked crawfish tails, thawed and drained, may be

substituted for fresh crawfish.
Paella A La Valenciana
======================
From:Penelope Casas: The Foods and Wines of Spain.
Chicken and Seafood Paella
6 cups very strong chicken broth, preferably homemade

1/2 teaspoon saffron
1 small onion peeled
2 small chicken or chicken pieces
salt
1/2 cup olive oil
1/4 pound Chorizo sauces cut into 1/4 inch slices
1 large pork chop, boned and diced
1/4 pound piece of cured ham, diced
1 medium onion chopped
4 green onions chopped
2 pimientos, homemade or bottled, diced
1 pound small or medium shrimp shelled
2 small lobsters, divided into tail sections and claws
or 4 lobster tails, split lengthwise, or 8 king crab claws or 8 jumbo shrimp in their shells
3 cups short-grain rice
2 bay leaves, crumbled
1/4 pound fresh or frozen peas
18 clams, cleaned
18 mussels, scrubbed
Lemon Wedges for garnish
Chopped Parsley for Garnish
Heat the broth with the saffron and the whole onion. Cover and simmer 15
minutes.
Remove onion from broth - you need exactly 5 1/2 cups of broth.
Cut chicken into small serving pieces - whole breasts cut into 4 parts and
each thigh into 2 parts, the bony tip of the leg chopped off, the wing tip
discarded and the rest of the wings separated into two parts. Dry pieces
well and sprinkle with salt. In a metal paella pan, with about a 15 inch
base, heat the oil. Add the chicken pieces and fry over high heat until
golden. Remove to a warm platter. Add the chorizo, pork and ham to the
pan and stir fry about 10 minutes. Add the chopped onion, green onions,
Garlic and pimientos and sauté until the onion is wilted. Add the shrimp and
The lobster and sauté about 3 minutes more, or until the shrimp and lobster
Barely turn pink (the lobsters will cook more in the oven). Remove the
Shrimp and the lobster to the platter with the chicken. Add the rice to the
pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoons
chopped parsley and the crumbled bay leaves. (Make in advance up to this
point).
Stir in the chicken broth, boiling hot, the wine, lemon juice and peas.
Salt to taste. Bring to a boil and cook, uncovered and stirring
Occasionally, over medium-high heat for about 10 minutes. Bury the shrimp
and the chicken in the rice. Add the clams and the mussels, pushing them
Into the rice with the edge that will open facing up. Decorate the paella
With the lobster pieces, then bake at 325°F uncovered for 20 minutes. Remove
From the oven and let sit on top of the stove, lightly covered with foil for
About 10 minutes. To serve, decorate with lemon wedges and chopped
Parsley.
PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER
=================================================
Posted by Ruthanna
Source: Adapted from a recipe in Frog Cookbook
My two favorite Italian entrees are with fish and I was trying to decide which to post but
since they don’t taste similar, I’ll add the second one.
PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER
(serves 4)
TOMATO BASIL BUTTER
1 Tbs. olive oil

1 1/ 2 cups peeled, seeded and chopped tomatoes (about 1 lb.)
2 tsp. minced garlic
1/ 2 cup sweet butter softened
2 tsp. grated lemon rind
1/ 2 tsp. salt
1/ 8 tsp. pepper
1/ 4 cup minced fresh basil
Heat the olive oil in a small skillet. Add the tomatoes and garlic and sauté, stirring
occasionally, for about 10 minutes or until the tomatoes form a puree that will mound.
Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining
ingredients. Can be made up to 2 days ahead and refrigerated but best served at room
temperature so that it will melt quickly over the fish.
FISH
1/ 2 cup flour
3/ 4 tsp. salt
1/ 2 tsp. pepper
3/ 4 cup dry bread crumbs
3/ 4 cup grated Parmesan cheese
2 eggs, beaten
1/ 4 cup butter
1/ 4 cup olive oil
1 pound flounder fillets
Combine flour, salt & pepper in shallow bowl or pie tin. Mix the crumbs and
cheese in another bowl or pie tin. Have the eggs ready in a third shallow
dish. Since the fish needs to cook in a single layer, use one very large
skillet or 2 slightly smaller ones. Heat the butter and olive oil in the
skillet. Dip the fish in the seasoned flour and shake off the excess. Then
dip in the egg and let the excess drip off. Finally coat completely with the
Parmesan crumbs. Sauté the fillets over medium heat for 2 minutes on each
side, pat off any excess oil with paper towels and serve at once topped with
Tomato-Basil butter.
Notes: Fish fillets can be breaded and refrigerated for a couple of hours
before cooking but bring to room temperature first. If you have any leftover
Tomato-Basil Butter, it’s good on cooked green beans or grilled shrimp.
Salmon Patties
==============
2 cans red salmon
1 1/2 cup soft fresh breadcrumbs
1 to 2 tsp of Dijon mustard
1/3 cup chopped green onion
2 potatoes mashed
1 tablespoon chopped parsley
Pinch of Thyme
1 egg beaten
1/4 parmesan cheese
salt and pepper
Flake salmon in a mixing bowl and add 1/2 cup bread crumbs, green onions
and mustard and mashed potatoes. Mix with fork until well blended. Add
beaten egg, thyme, parmesan cheese, parsley, and salt and pepper.
Shape mixture into patties. Mixture will be very soft. Add more bread crumbs
if necessary. Cost patties with remaining bread crumbs. Heat butter and oil
in skillet over medium heat. Add salmon cakes and fry 5 minutes on each side
or until nicely browned.
Salmon With Julienne Vegetables
===============================
Salmon Filets or steaks
Adapted from: Umberto Menghi 1978
1 large carrot
1 stalk of celery
1 lemon
2 cloves garlic
1 large shallot
parsley
white wine
chicken broth (Optional instead of white
wine Olive oil
Place salmon filets in a shallow oven

proof dish.
Julienne carrots, celery, lemon zest,
Chop parsley, mince garlic chop shallots
Mix together and spread over top of the salmon.
Pour a little white wine,or chicken broth over the salmon and a squeeze of
lemon juice.
Drizzle with olive oil.
Sprinkle with salt and Pepper
Butter a piece of foil and place loosely on top of fish. Do not seal.
Bake in a 400° to 450° oven for approximately 10 to 20 minutes, depending on

the thickness of salmon.
To serve. Place a piece of salmon on plate keeping some of the julienne

vegetables on top.
Sole in Cream Sauce
===================
4 fillets of sole
bag of baby spinach
1/4 pound of shiitake mushrooms
1 garlic clove
2 tablespoons flour
2 cups of cream (or milk)
1/4 cup fresh parmesan cheese
Heat cream with clove of garlic. Remove garlic clove.
Melt butter in sauce pan and add flour. Cook for 3 or 4 minutes on low
heat, do not brown. Add warm cream and garlic and simmer until thickened.
Add parmesan cheese.
Sauté spinach until just wilted. Squeeze out excess liquid. Sauté mushroom
in a bit of oil or butter.
Place the spinach in the bottom of a buttered oven proof casserole dish.
Top with mushrooms. Layer the sole across the top and pour the cream sauce
over. Sprinkle with some more parmesan cheese and bake in a 400°F to 450°F
oven for about 15 minutes or until fish is cooked and the sauce is bubbling
and turning golden.
Thai Curried Fish
=================
Red Snapper or fish of choice
(prawns, mussels)
1 tablespoon oil
1 small can coconut milk
1 to 2 teaspoons Thai green curry paste
1 cup chicken broth
2 or 3 baby bok choy
1 stalk lemon grass
10 Shiitake Mushrooms
1/2 red pepper
2 or 3 green onions
1 garlic clove
fresh minced ginger
chopped cilantro
.
Prepare vegetables
Cut baby bok choy in half lengthwise
Cut red pepper into strips
cut stems off mushrooms
mince garlic and ginger
slice lemongrass on angle
Chop green onions
chop cilantro
Heat oil in wok or frying pan.

Add the oil and sauté red peppers, baby bok choy, lemongrass, and mushrooms
for a couple of minute, add garlic, ginger,cook for 30 seconds and add
green curry paste, and coconut milk. Mix well and add the chicken broth.
Place fish on top and cover. Simmer for a few minutes and then turn fish
over. Cook for a couple of more minutes and remove fish to a platter. Add
the green onions and pour vegetables and curry sauce over fish.
Sprinkle with cilantro.
Serve with Basmati or Jasmine Rice.

MEXICAN
Taco Meat
=========
salt
pepper
beef broth
Saute beef in a small amount of oil until the pink is gone. Add the
onion and garlic and seasonings and continue to cook for a few
minutes until onion is tender. Add one cup beef broth, cover and
simmer for 1/2 hour. Remove lid and cook until the liquid has
evaporated.
Refry beans in some fat with some minced garlic and season with salt,
pepper and more cumin to taste.
Blueberry Salsa
===============
http://www.nikibone.com/
Note:
This recipe can be found on a number of different websites. Not sure

where it originated.
I adjusted it by adding Garlic, which it didn't originally have, and I

also only chopped up a few of the blueberries, rather than a full cup
and a half as the original recipe specified.
2 cup blueberries, cleaned

1/2 medium red onion, diced small
2 jalapenos, seeded and minced
1 red bell pepper, diced
3 tablespoons cilantro, chopped
1/4 cup lime juice
1 teaspoon kosher salt
Coarsely chop 1/2 cup blueberries. In a bowl, combine the chopped

and whole
berries and the remaining ingredients. Let stand 1 hour
Chiles Rellenos
===============
I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe.
I just watch someone I knew (from Texas) make them and have been making this way
ever since.
I guess now is as good a time as any to put it down on paper.
1 or 2 cans whole chili peppers (usually 3 or 4 in a can)

Monterey jack cheese
2 or 3 eggs separated
1 tablespoon flour
Salt and pepper
Oil for frying
Sauce.
Canned tomatoes
Onions
Garlic
Cayenne pepper
Canned of chopped chilies
Chicken broth
Cut cheese into finger size pieces.
Carefully shove the cheese stick into a pepper being careful not to split
it.
Heat about 1 inch of oil in frying pan.
Beat the egg whites until medium stiff peaks form. Do not over beat.
Beat egg yolks with salt, pepper and the tablespoon on flour.
Gently fold the whites into the yolk mixture.

Dip the pepper stuffed with cheese into flour and then into the egg mixture.
Carefully add to the oil. If needed, spoon a bit of the egg mixture on top
of the pepper while in the pan. (these fry quickly), flip over and fry other
side. Remove and drain on paper towels. Continue cooking until all of the
peppers are cooked.
Make sauce by sautéing the onions and garlic, add the chopped tomatoes and
season with the chilies, salt and pepper. Add some chicken broth and simmer
for 20 minutes.
Place the fried Chile Rellenos in a casserole dish and pour the sauce over
them. Bake in a 350 oven for 20 to 30 minutes.
Enchiladas De Pollo
===================
Deluxe Chicken Enchiladas
Source:Barbara Hansen's Mexican Cookery
2 whole chicken breasts

chicken broth
1/2 small onion
1 bay leaf
8 peppercorns
garlic clove
salt
1/2 medium onion chopped

3 tablespoons grated parmesan cheese
1 cup shredded Monterey Jack Cheese
1 4 oz can green chilies
1 13 oz can tomatillos, drained
1/4 cup cilantro leaves
1 egg
salt
1/4 cup lard or oil

8 corn tortillas
1 cup cheddar or Monterey Jack Cheese
Guacamole
1 cup sour cream
lettuce
black olives
Place chicken in large pot and cover with chicken broth. Add onion,
bay leaf, peppercorns and salt. Simmer until tender. Let cool in broth.
Remove chicken and save broth for another use.
Shred or cut chicken into smaller pieces. Add chopped onion,

Parmesan cheese and Monterey Jack Cheese. Taste and add salt if
needed. Set aside.
IN a blender or processor, combine green chilies, tomatillos, cilantro,

whipping cream and egg and blend until smooth. Add salt and pepper
to taste. Set aside.
Preheat oven to 375°F. Heat lard in small skillet. With tongs,

carefully place one tortilla at a time in hot lard. Hold for 3 to 5
seconds and drain on paper towels. You want the tortillas to be
softened but not crisp. Place some of the chicken mixture on the
tortilla and roll tightly. Place seam-side down in a baking dish.
Pour cream mixture over the Enchiladas and sprinkle evenly with 1
cup of cheddar or Monterey cheese. Bake about 20 minutes or until
heated through and bubbly.
Serve with sour cream, guacamole, lettuce and olives.

=======================
salt
pepper
beef broth

but canned will do.

blacked sliced olives
sour cream
chopped tomatoes
Sauté beef in a small amount of oil until the pink is gone. Add the
onion and garlic and seasonings and continue to cook for a few
minutes until onion is tender. Add one cup beef broth, cover and
simmer for 1/2 hour. Remove lid and cook until the liquid has
evaporated.
Refry beans in some fat with some minced garlic and season with salt,
pepper and more cumin to taste.
To Assemble
Place refried beans in the bottom of an ovenproof serving dish. Top

with ground beef mixture.
Sprinkle shredded cheese over top and place in the oven for the cheese
to melt. Spread with sour cream and then the guacamole. Add some
Salsa, sprinkle with chopped tomatoes and black olives and serve with
good quality tortilla chips to dip.
Servings: 4
=========================
Posted by kframe19 (My Page) on Sun, Oct 13, 02 at 11:53
This is the recipe I was talking about in my vacation thread. I had

some of the left-over potato filling in some scrambled eggs this
morning. It was WONDERFUL!
2 T canola, corn, or olive oil
1C slice onion
1 large carrot, grated or chopped fine
3 cooked medium new potatoes, sliced into 1/4" rounds (1.5 C)
2 8 or 10 inch flour tortillas
4 ounces grated sharp cheddar cheese
In large skillet, heat 1 T oil over medium high heat and sauté the
carrot
and onion, stirring frequently, for about 5 minutes.
Turn heat to medium-low, add the garlic and potatoes, cook 5 minutes,
stirring occasionally. Add salt & pepper to taste.
2. In another skillet (at least 10 inches wide), heat 1/2 T oil over
medium
heat. Add a tortilla. On half of the tortilla, spread half the cheese. Top
with half the filling. Cook until cheese is melted and the tortilla has
browned. Fold the tortilla and transfer to a baking sheet. Keep warm in
oven. Fix other quesadilla.
Serve with salsa, sour cream, guacamole, and hot sauce.
It's pretty colorful, but it would be neat with sliced tomatoes over it, or
made with unpeeled red-skin potatoes.
Folks, this recipe just ROCKS! It's going to be entering my regular

lineup
when I get home.
Salsa - Cooked Salsa
====================
4 to 6 tomatoes peeled
(May substitute good quality canned tomatoes.
1 onion, coarsely chopped

1 garlic clove
2 to 4 jalapeno chilies peeled and seeded
2 tablespoons vegetable oil
1/2 teaspoon salt.
cilantro
Cut tomatoes in half and cut out stems. Place in blender or food
processor
with onion and garlic. Blend just until tomatoes are chopped but not
pureed.
add chiles and blend a few seconds until chopped. Heat oil in a
saucepan.
Add chile mixture and salt. Bring to a boil; reduce heat and simmer
for 5
to 10 minutes. Cool and add chopped cilantro. Serve at room
temperature.
Salsa Fresca
============
4 small tomatoes, peeled and chopped
1/2 cup finely chopped onion
1 jalapeno chili, seeded finely chopped
2 teaspoons olive oil
Fresh lime juice
1 garlic clove finely minced
salt
cilantro
In a medium bowl, combine tomatoes, onion and chili. Add olive oil,
lime juice, cilantro and salt to taste. Mix well and let sauce stand for 2
hours. Serve at room temperature.
Makes two cups

Salsa Verde
===========
2 to 4 Jalapeno chiles
1 lb fresh or canned tomatillos
cilantro to taste
1 clove garlic
1/2 cup finely chopped onion
fresh lime
salt
Remove papery husks from fresh tomatillos. If using fresh tomatillos,

place in a medium saucepan. Add cold water to cover. Bring to a
boil; drain. If using canned tomatillos, drain. Place chiles, tomatillos,
and garlic in blender or processor. Blend until finely ground. Pour
into a bowl and add the chopped onion and cilantro.
Season with salt and fresh squeezed lime.

=================================
1 1/2 pounds Round Steak/Sirloin cut into 1/2 inch cubes
2 to 3 cups salsa (Homemade or use a bottle of Picante sauce
1 small can of chopped roasted peppers
2 cups beef or chicken broth
Chili Powder (optional)
2 to 3 Russett Potatoes
Mix the meat with the salsa and let marinate for a few hours or
overnight.
Put meat in a pot, add the chopped onion, garlic and broth and bring to
a
boil. Season with some extra chili powder.
Simmer until meat is tender. Add the potatoes and continue cooking
until
potatoes are cooked.
Serve in flour tortillas and top with more of the meat and add some
sour
cream, guacamole and more salsa.
===================================
==================
3 lbs. lean stew meat-beef, ground coarse or in ½-inch cubes
1 lb. pork loin, ground coarse or cubed
2 tbsp. pure lard or shortening
3 large yellow onions, chopped fine
2 stalks of celery chopped
2 tsp. cumin seeds
1 tsp. ground cumin
7 cloves garlic
1 to 3 Tablespoons( or more to taste) of ground chilies. Use a variety
of different ones, i.e Chiles pasillas, equines, chile anchos, dried New
Mexico Chilies, etc..
1 tsp. Tabasco sauce
2 tsp. salt
5 jalapenos, fresh, seeded
3 cans tomatoes,
1 can beer (Mexican if you have it)
l-oz. square unsweetened chocolate (Or Mexican chocolate)
2 cups Beef Broth
Dried Pinto, black beans or kidney beans or canned.
Brown meat in fat until no longer pink. Add onions and celery and
cook
until clear. Combine in food processor or blender the cumin, garlic,
and
all of the different chilies. Tabasco, salt, jalapenos, and I can of
tomatoes. Blend and set aside to steep. Add this mixture to the meat
along
with the two cans of tomatoes, the beer, broth and chocolate. Turn fire
down real low and simmer least 2 hours. If using dried beans add them
now.
Stir occasionally to keep it from sticking. If the meat you have used is
lean, you will probably have no fat to skim off, but if there is fat
Floating on the top, skim. Once the chili has cooled, you can remove
any
congealed fat. This keeps well and freezes well.
TEx-Mex Cookbook
VEGETABLES AND SIDE DISHES
Wild Rice Casserole
===================
1/3 Cup sliced almonds
2 Tablespoons unsalted butter, cut
into pieces and softened
1 Cup wild rice (about 6 ounces),
rinsed well in several changes of
cold water and
drained
2-1/4 Cups chicken broth, heated
1/4 Teaspoon salt
Preheat oven to 475°F.
In a 10-inch round baking dish toast almonds in oven until golden, about 5
minutes. Add butter and rice and toss to coat. Stir in broth and salt and
cover dish with foil. Bake rice in lower third of oven 1 hour and 15
minutes, or until rice is tender. If all of broth has not been absorbed,
bake rice, uncovered, 5 minutes more.
Rice may be made 1 day ahead and reheated before serving.
Gourmet December 1996

Baked Tomatoes with Parmesan Cheese and Herbs
=============================================
4 medium ripe tomatoes,
1 1/2 cups fresh bread crumbs
2 tablespoons fresh basil
1 tablespoon fresh oregano
1 tablespoon fresh Italian parsley
1/2 cup fresh grated Parmesan cheese (not the canned stuff)
salt, pepper
olive oil
Cut the tomatoes in half and scoop out the seeds. In a blender or processor
add the bread crumbs, garlic, basil, oregano, and parsley. Pulse to blend
all together. Add the parmesan cheese and season with salt and pepper.
Drizzle with a bit of olive oil.
Spoon filling into tomato halves. Sprinkle with a bit more parmesan and
drizzle with olive oil. Bake in a 375°F oven until hot and golden.
Blueberry Salsa
===============
Note:
This recipe can be found on a number of different websites. Not sure where it originated.
I adjusted it by adding Garlic, which it didn't originally have, and I also only chopped up
a few of the blueberries, rather than a full cup and a half as the original recipe specified.
2 cup blueberries, cleaned

1/2 medium red onion, diced small
2 jalapenos, seeded and minced
1 red bell pepper, diced
3 tablespoons cilantro, chopped
1/4 cup lime juice
1 teaspoon kosher salt
Coarsely chop 1/2 cup blueberries. In a bowl, combine the chopped and whole
berries and the remaining ingredients. Let stand 1 hour
Butternut Squash (Roasted)
==========================
Adapted from: Sugar in the Raw
Butternut Squash

1 Tablespoon fresh rosemary
1 tablespoon brown sugar
salt
pepper
Cut the butternut squash into 1 inch cubes.
Coat the squash with the olive oil. Mix together the sugar, rosemary, salt
and pepper and toss with the squash.
Place in a shallow roasting pan and roast in a 375°F oven until the squash
is tender.
Watch carefully so that the squash doesn't burn.

Butternut Squash Tortellini with Toasted Walnuts
================================================
http://www.sundaysupper.com/torte.htm
This dish is relatively quick and simple to prepare if you have a few deft hands in the
kitchen to help with stuffing. The preparation can be made even simpler if you buy ready-
made sheets of fresh pasta from a local pasta shop. When we make this dish, we always
prepare enough to freeze for another Sunday Supper. The sweet butternut squash
accented with nutmeg and almond extract and bathed in a sage-brown butter sauce is the
true spirit of fall.
Prepare the Butternut Squash Stuffing:
Cut a 1½ lb. squash in half, lengthwise and scoop out the seeds.
Lightly oil the cut faces and put each piece cut-side down on a flat baking sheet lined
with parchment paper (don't use aluminum foil -- it will discolor the cut surfaces).
Bake in a 350° oven for 1¼ hours.
Remove from the oven and flip the pieces cut-face up to cool. When the squash is cool
enough to handle, remove the outer skin, using a sharp paring knife.
Cut the squash into pieces and put them into a food processor. Add a generous amount of
freshly grated nutmeg, about ¼ tsp of almond extract, freshly ground white pepper, a
dash of salt and a whole egg.
Process this mixture until the squash is evenly pureed. Taste to adjust the seasonings and
set aside until ready to use.
Making the Pasta Dough:
(If you are using ready-made fresh pasta sheets, skip this step.)
Have on hand:
1½ cups flour
2 whole eggs
2 tsp milk
Mix the milk with the eggs and incorporate that mixture into the flour. If the dough is too
sticky to handle, add a few more TBS of flour.
Knead the dough until it's a uniform texture and forms a ball.
Using your pasta machine or rolling pin, roll the dough into sheets until it is very thin. (I
used the 2.5 setting on my pasta machine, on a scale of 6.)
Brown Butter Sauce and Toasted Walnuts:
While the tortellini are cooking and draining, prepare the sauce:
Over a high flame, reduce 1 cup of chicken stock to about 4 TBS.
In a separate pan, cook about 3 TBS butter until it turns a nutty brown. Add
a generous amount of tender, fresh sage leaves to the hot butter and remove
from the heat. Let the sage leaves sizzle in the butter until they turn
crispy then add the reduced stock. (We leave the sage leaves in the butter
and eat them as part of the sauce because we prefer a stronger sage flavor.
If you prefer a milder flavor, you should remove them at this point.)
Toast a handful of walnuts and chop. Set aside. Serving:
For an individual serving, place 10 cooked tortellini in a warm

bouillabaisse bowl and drizzle with 2-3 TBS sage brown butter sauce.
Sprinkle with chopped walnuts and serve immediately. Notes:
Freezing: Arrange the uncooked, stuffed tortellini on a flat baking sheet

lined with wax paper and set the baking sheet in the freezer until the
tortellini are thoroughly frozen. Remove the frozen pieces to plastic
freezer container. Using this technique, the tortellini will not stick
together in a frozen mass and will be easy to cook directly from the
freezer.
Butternut Squash: I prefer to use butternut squash in this dish because it's
dense and not watery. It makes a very good-textured stuffing. If you use
other types of squash or pumpkin, you may need to extract their excess juice
by squeezing the pieces in a cheesecloth after baking. Butternut squash has
a natural sweetness, which we prefer to tone down with picante seasonings
such as nutmeg and almond extract. We were also thinking of adding a dash of
gin (particularly for its juniper berry flavor), but we haven't tried that
yet. If you try it, let me know.
Cappelletti and tortellini: 3" square of pasta dough is an ideal size. 10

pieces of this size would make up one serving.
Tortelloni: The size consideration is in handling a large, floppy piece of
stuffed pasta dough. Two 3½"- 4" tortelloni make an adequate individual
serving or you could make one 5" - 5½" square, which would be suitable for
an individual serving, but you may find the ratio of stuffing to dough too
lopsided. Cook tortelloni in boiling water in a large, shallow flat frying
pan.
Walnuts: We experimented with walnuts and pecans and prefer walnuts because
they give a nice bitterness to this dish and further counterbalance the
sweetness of the butternut squash.
Cabbage Rolls
=============
1 large Savoy cabbage
large pot of boiling water
2 onions, peeled and sliced
2 cups hot chicken stock
1 can chopped tomatoes
For the Stuffing
1 onion chopped
1/4 cup chopped parsley
2 tablespoons butter or margarine or olive oil
1-1/4 pound ground pork (can use Beef or veal)
2 cloves minced garlic
rosemary and thyme to taste
3/4 cup of raw rice, slightly under cooked.
1 egg beaten (optional)
bring some water to boil in a large pot. Add the cabbage and steam for 10
minutes to soften leaves.
Remove leaves and return cabbage to pot if needed. Continue removing
leaves.
Sauté onion until soft and add chopped garlic, and parsley.
Mix the ground pork with the rice, onions, garlic and parsley, season with
salt and pepper and herbs.
Fry a small piece to test for seasoning. Add more if needed. Add 1 egg.
Cut onions into slices and place in bottom of covered roasting pan.
Add 2 cups of chicken broth and one can of tomatoes coarsely chopped.
Place cabbage rolls on top of onion mixture and cover tightly. I cover with
foil and then the lid.
Bake in oven until cooked approximately 1 1/2 hours at 350° to 375°.
Serve with some of the juices from the pan and some sour cream.
Cauliflower and Potatoes in a Spicy Curry Sauce
===============================================
1 small head of cauliflower
3 russet potatoes
1/2 cup oil
1 teaspoon cumin seeds
1 teaspoon cumin powder
2 tablespoons ground coriander
1/4 to 1 teaspoon red pepper flakes
1 teaspoon turmeric
1 to 2 teaspoons grated ginger
1 cup finely chopped tomatoes (fresh or canned)
2 to 3 cups of chicken broth
Fresh chopped coriander (Same as cilantro)
Break cauliflower into about 1 1/2 inch pieces. Peel the potatoes and cut
into 1 1/2 to 2 inch pieces
Heat the oil over medium heat and when hot add the onions and sauté until
golden, add garlic and cumin seeds. Cook for a minute or two. Do not burn.
Add the rest of the spices. Stir and add the potatoes and the cauliflower.
Toss with the spices and cook for a few minutes and then add the grated
ginger, tomatoes and chicken broth. Cover and simmer until the vegetables
are tender. Turn off heat and add chopped coriander (cilantro leaves)
Chiles Rellenos
===============
I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe.
I just watch someone I knew (from Texas) make them and have been making this way
ever since.
I guess now is as good a time as any to put it down on paper.
1 or 2 cans whole chili peppers (usually 3 or 4 in a can)

Monterey jack cheese
2 or 3 eggs separated
1 tablespoon flour
salt and pepper
oil for frying
Sauce.
canned tomatoes
onions
garlic
cayenne pepper
canned of chopped chilies
chicken broth
Cut cheese into finger size pieces.
Carefully shove the cheese stick into a pepper being careful not to split
it.
Heat about 1 inch of oil in frying pan.
Beat the egg whites until medium stiff peaks form. Do not over beat.
Beat egg yolks with salt, pepper and the tablespoon on flour.
Gently fold the whites into the yolk mixture.
Dip the pepper stuffed with cheese into flour and then into the egg mixture.
Carefully add to the oil. If needed, spoon a bit of the egg mixture on top
of the pepper while in the pan. (these fry quickly), flip over and fry other
side. Remove and drain on paper towels. Continue cooking until all of the
peppers are cooked.
Make sauce by sautéing the onions and garlic, add the chopped tomatoes and
season with the chilies, salt and pepper. Add some chicken broth and simmer
for 20 minutes.
Place the fried chili Rellenos in a casserole dish and pour the sauce over
them. Bake in a 350 oven for 20 to 30 minutes.
Corn Cakes
==========
Corn Cakes
Source:Chef Kevin Simonson.
1/2 Cup All-Purpose Flour

1/2 Cup Cornmeal
1/2 Tblsp Baking Powder
1 Cup Milk
2 Tblsp Butter - melted
1/2 Cup Corn Kernels - cut fresh off the cob
1 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Fresh Thyme -- chopped fine
Olive Oil -- as needed
Sift dry ingredients together.
Add remaining ingredients all at once and mix until just blended. Lumps are
O.K. (do not overmix or cakes will be tough).
Make cakes the same as you would for pancakes, in a skillet, with a small
amount of oil, on medium-high until golden brown on both sides.
Top corn cakes with a dollop of creme friache

Corn - Light Corn Custard
=========================
2 cups scraped corn
4 eggs
1 cup heavy cream
1 teaspoon sugar
1 tsp salt
1/4 teaspoon pepper
dash nutmeg
2 Tablespoons melted butter/margarine
Combine ingredients and spoon into a 1 1/2 quart baking dish. Place in a
roasting pan; pour boiling water two-thirds up side of the baking dish.
Bake in a preheated 350°F oven for 1 hour or until the top is golden and a
knife tests clean. Serve immediately.
For a smoother more uniform texture, puree corn and add two tablespoons of
flour and proceed as above.
Cream Of Asparagus Soup
===================================
1 pound of fresh asparagus, cut into 1/2 pieces. Reserve Tips.
1 cup heavy cream
3 to 4 tablespoons butter/margarine
salt and pepper
Melt butter or margarine and add flour making a roux. Cook for 3 or 4
minutes. Do not brown. Add chicken broth and chopped asparagus and simmer
for 15 to 20 minutes. Add cream and season with salt and pepper. Add
asparagus tips and cook for a few more minutes.
Optional, Puree soup.

Pears - GRATIN OF PEARS
Source: "Side Dishes, Creative
and Simple," Deirdre Davis,
4 slightly ripe pears, unpeeled, preferably Bosc

1 tablespoon butter
Salt
Freshly ground black pepper
4 to 6 tablespoons Dijon mustard
1 1/2 cups heavy cream
2 teaspoons fresh thyme leaves, or 1 teaspoon dried
1/2 teaspoon ground mace
1 cup fresh bread crumbs
1/2 cup chopped walnuts or pecans
Preheat oven to 325 degrees. Quarter pears lengthwise; core and cut the
quarters crosswise into 1/4- to 1/3-inch-thick slices. Melt butter in a
large skillet over medium-high heat. Add the pears, season with a little
salt and pepper, and toss to coat with the butter. Cook for 5 minutes to
soften slightly, tossing often. Meanwhile, whisk together the mustard and
cream. Add thyme and mace and season to taste with salt and pepper. Arrange
half the pears in a 1 1/2-quart baking dish. Pour over half the cream
mixture. Repeat, using remaining pears and cream. Scatter bread crumbs and
chopped nuts evenly over top. Bake for 1 hour or until cream is bubbly and
reduced and the crumbs are golden. Remove from oven and let rest 5 to 10
minutes, and serve. Serves six to eight.
Green Bean, Zucchini and Potato Stew (Fassolakia Iadera
=======================================================
Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable
mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese.
1/4 cup olive oil
1 cup chopped onion
1 pound fresh green beans, trimmed, halved crosswise
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 28-ounce can Italian-style tomatoes, drained, juices reserved, tomatoes chopped
Heat oil in heavy large non-stick skillet over medium-high heat. Add onion
and sauté 5 minutes. Add green beans and cayenne pepper and sauté until
onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley.
Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat.
Cover and simmer until potatoes are tender, stirring frequently, about 45
minutes. Season with salt and pepper. Remove from heat. Can be prepared 1
day ahead -- cover and refrigerate. Serve warm or at room temperature.
Mung Bean and Cauliflower Stew
==============================
Adapted from: Classic Indian Cooking by: Julia Sahni
I have substituted different lentils for the mung beans.
1 cup yellow split mung beans

(moong dal)
2/3 cups finely chopped onions
1 tablespoon grated fresh ginger root
2 teaspoons minced garlic
1/3 teaspoon turmeric
3 medium sized potatoes, peeled and quartered
1/3 small cauliflower cut into 1 1/2 inch flowerets, about 2 1/2 to 3 cups
1 tablespoon kosher salt
Chicken broth
For TADKA
12 tablespoons ghee or vegetable oil

1 teaspoon cumin seeds
1/4 or 1/2 teaspoon red pepper
2 teaspoons lemon juice
2 to 3 tablespoons fresh coriander (Same as cilantro) leaves chopped.
Put the mung beans in a deep pot along with chopped onions, ginger, and 3
cups chicken broth. Add turmeric, and bring to a boil. Reduce heat and
simmer, partially covered, for 15 minutes or until the mung beans are cooked
but are still very firm.
Add potatoes, cauliflower, salt, and 2 more cups of broth and cook for an
addition 15 minutes or until the vegetable are tender and the beans are
thoroughly cooked.
To make the Tadka
Heat the Ghee or oil over high heat in a frying pan. When it is very hot,
add cumin seeds, and fry until they turn brown (about 15 seconds). Add red
pepper, stir for a moment and immediately pour the contents of the frying
pan into the stew. Add lemon juice and chopped coriander leaves. Stir well
to mix. Check for salt and serve.
I usually serve this with Basmati rice and chapati (Indian Bread).
Mushroom Bread Pudding
======================
6 slices of bread
5 to 6 eggs
2 1/2 cups cream/milk
1 teaspoon dried mustard
or Dijon mustard
1/2 pound mushrooms, sliced
1/2 onion
fresh or dry thyme
salt and pepper
1/2 cup butter
2 cups shredded cheese (cheddar)
Options.
Leave out the cheddar cheese and use more mushrooms and add some parmesan cheese.
Butter bread. and cut into cubes
Beat eggs with cream and season with salt and pepper and mustard
Sauté onions, garlic and mushrooms
Blend into the egg mixture and add thyme.
add bread to egg and mushroom mixture and toss to coat. Mix in shredded
cheese and pour into a butter casserole dish.
let sit for at least 30 minutes or longer so the the egg/cream is absorbed
into the bread.
Bake in a 350 to 375°f oven in a Bain Marie for about 45 minutes or until
golden brown and puffy.
Parisienne Potatoes
===================
3 or 4 large Russet Potatoes
2 tablespoons Olive oil
2 cloves of Garlic
Salt and pepper
Parsley, rosemary or thyme
Using a melon baller, make round balls from large peeled potatoes or you can
cut the potatoes into small cubes. Potatoes can be cut up ahead of time and
left to soak in cold water.
When ready to serve: In a large frying pan, heat olive oil and butter. Dry
the potatoes really well and add them to the pan. Sauté, shaking the pan
occasionally until golden brown and the potatoes are tender. Add minced
garlic and salt and pepper to taste. Shake to distribute and cook for about
30 seconds. Remove from heat; add fresh herb of choice, parsley, rosemary
or thyme. Serve while hot.
=======================
2 slices white bread, quartered
1/4 teaspoon salt
1/2 cup milk
Combine parsley and bread in processor; whirl until medium

size crumbs. Add 1 1/4 cups flour, baking powder, and
salt; process just until combined. Add 1/2 cup milk and
butter; process using on-off pulses just until blended. 5 Drop mounded
tablespoons of dumpling mixture into
Porcini Mushroom Cream Sauce
============================
1 ounce dried Porcini Mushrooms
20 brown/crimini mushrooms sliced
2 to 3 shallots finely chopped
1 clove of garlic
1 teaspoons fresh minced thyme
1 1/2 cups cream
1 cup of chicken broth
1/2 cup parmesan cheese
Reconstitute the porcini mushrooms with one cup of boiling chicken broth.
Heat olive oil in frying pan and sauté shallots until tender. Do not brown.
Add sliced mushrooms and cook until tender. Add minced garlic and chopped
Porcini mushrooms. Add the chicken broth that the mushrooms soaked in and
simmer until the broth has been reduced to 1 or 2 tablespoons. Add thyme,
cream and parmesan cheese. Cook for a few minutes to reduce and thicken and
serve over pasta of your choice topped with more parmesan cheese.
Potato Croquettes
=================
CROQUETTE DI PATATE
Potato Croquettes
SERVES 6
These nutmeg-scented oven-baked potato croquettes can be prepared up to 2 hours ahead

and refrigerated until ready to bake. Do not mash the potatoes in a food processor; they
will turn to glue.
2 pounds all-purpose potatoes, peeled and quartered

3 large egg yolks
3/4 teaspoon grated nutmeg
1/2 teaspoon fine sea salt
1/2 cup unbleached all-purpose flour
1 large egg, beaten
In a large pot of boiling salted water, cook the potatoes until tender. Drain well, return
them to the pot, and let then dry in the heat of the pot, shaking occasionally.
Place the potatoes in a bowl and mash until smooth. Add 2 tablespoons of the butter, the
egg yolks, nutmeg, and salt, and blend well.
Lightly butter a cookie sheet. Spread the potato mixture evenly on the sheet. Brush the
top of the potatoes with the remaining butter, cover with wax paper, and refrigerate until
cold, about 25 minutes.
Preheat the oven to 350°F. Butter a 12 by 9-inch baking dish. Sprinkle a work surface
with 1/4 cup flour. Dip your hands in the flour, then pull off a piece of the cold potatoes
about the size of an egg, and form it into a cylinder. Roll the cylinder lightly in the flour,
and place in the baking dish. Repeat with the remaining potato mixture, adding flour to
the work surface as necessary.
Brush the tops of the croquettes with the beaten egg. Bake for 25 to 30 minutes, or until
nicely browned. Serve immediately.
This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito,

published by William Morrow and Company Inc., in 1995.
Potato Gratin
=============
I don't usually follow a recipe when making a Potato Gratin. Use the following as a
guideline and adjust everything to your own taste.
For a rich dish, use butter and whipping cream.
3 to 5 Russett Potatoes (or more depending on number of servings required)

1 garlic clove
1 teaspoon fresh thyme (optional)
Butter
cream or milk
parmesan cheese
Salt and pepper
Rub cut garlic clove over the surface of a gratin or casserole dish. Butter.
Slice potatoes and place in pot and add enough cream/milk to almost cover.
Add the garlic clove, thyme, salt and pepper. Bring to a boil and simmer
for a few minutes, stirring often so the potatoes do not stick. When the
potatoes have released some of their starch and thickened the liquid, remove
the garlic clove, add 1 to 2 tablespoons butter and some grated parmesan
cheese. Pour into prepared casserole dish, dot with butter and sprinkle with
some more parmesan cheese.
Bake in a 375°F oven for 45 to 55 minutes or until potatoes are tender.

Remove from oven and let sit for 10 minutes before serving.
Another way to make a potato Gratin is to sauté some thinly sliced onions
in olive oil or butter until golden, add some thyme, and some chicken
broth. Add the potatoes, salt and pepper and bring to a boil. Pour into a
buttered casserole dish sprinkle with some parmesan cheese and bake until
cooked.
Potato Gratin in Chicken Broth
===============================
3 or 4 Large Russet Potatoes
1 onion sliced
oil of choice
fresh thyme
chicken broth
parmesan cheese
salt and pepper
NOTE: The amount of chicken broth will depend on the number of potatoes. You want
enough to moisten the potatoes, but not so much they are floating in liquid.
Heat oil and sauté onions until just golden. Add chicken broth and fresh
thyme.
Slice potatoes and place one layer in a shallow casserole dish. Pour on
half of the onion mixture. Top with another layer of potatoes and add the
rest of the onions and broth. Sprinkle with some fresh grated parmesan
cheese and bake in the oven until potatoes are tender and most of the broth
has being absorbed.
Let sit for 5 minutes and then serve.

Roasted Potatoes
================
Cut potatoes in to wedges, halves or quarters and par boil for 4 to 7

minutes depending on size. Drain and return the potatoes to the pot and
shake over the heat to dry and rough up the surface.
While potatoes are par boiling heat some oil in a roasting pan in the oven
at 400 to 450°. Add the potatoes and coat with oil and roast until done,
turning a couple of times.
I also add a dozen or so garlic cloves and season with salt, pepper and some
herbs, i.e., rosemary, oregano or sage.
Serviettenknodel
================
Garnish
1 red bell pepper, peeled, seeded and deribbed
1 yellow bell pepper, peeled, seeded and deribbed
1 green bell pepper, peeled, seeded and deribbed
1 garlic clove, minced
1/4 cup hot water
salt to taste
To make the goulash: Heat the oil in a large pot over medium-high heat and add the
onions and garlic. Cook until the onions are browned, stirring occasionally. Add the
paprika and mix well. Add the vinegar, stir, then immediately add the water and tomato
paste. Add the marjoram, caraway and grated zest. Mix, then reduce heat to medium and
cook 5 minutes. Add the oxtail and cover; cook over medium-low heat for 2 to 3 hours,
adding more water if necessary.
To make the serviettenknodel: Butter a large, clean dish towel or napkin.

Butter a sheet of plastic wrap about the same size. Put the bread crumbs
into a large bowl. Melt the butter over medium-low heat. In another bowl,
mix the eggs, milk, salt and parsley together and stir in the melted butter.
Pour this mixture into the bread crumbs and stir to blend. Let rest for 3
minutes. Form the mixture into a roll and place on the buttered towel. Wrap
securely. Wrap again in buttered plastic wrap; twist the ends tightly and
tie with cotton string. Tie again at the middle to keep from unwrapping, if
necessary. Bring a large pot of salted water to a boil and place the
serviettenknodel into the water. Poach for 40 minutes. Remove from water,
drain and let sit until just cool enough to handle.
Spicy Black Bean Salsa
=======================
Posted by: LoriJean44 (My Page) on Mon, Jul 21, 03 at 21:07
The last black bean salsa I made was from the July 2003 Bon Appetite. Tim said it was
the best black bean salsa he ever had!
1/4 cup fresh lime juice

1/4 cup chopped fresh cilantro
4 teaspoons minced canned chipotle chilies
1 tablespoon red wine vinegar
1 15- to 16-ounce cans black beans, rinsed, drained
1-1/2 cups fresh corn kernels, blanched, or frozen corn kernels, thawed
1-1/2 cups chopped red onion
1-1/2 cups chopped tomatoes (about 3 medium)
1 cup chopped green bell pepper
1 large ripe avocado, halved, pitted, peeled, diced
Tortilla chips
Whisk first 6 ingredient in large bowl to blend. Stir in beans, corn, onion,
tomatoes, and bell pepper. Mix in avocado; season to taste with salt and
pepper. (Can be prepared 2 hours ahead. Cover and refrigerate.) Transfer
salsa to serving bowl. Serve with tortilla chips.
Spinach - Tiny Spinach Soufflés
===============================
http://www.achefshelp.co.uk
MAKES 8 SMALL SOUFFLES
1 lb of fresh baby spinach

Béchamel sauce
Made with:-
1/2 small onion
2 tablespoons flour
5 oz milk
2 eggs, separated, plus 2 egg whites
6 Tablespoons grated cheddar cheese
2 Tablespoons grated Parmesan Cheese
Freshly grated nutmeg
Salt and pepper
Preheat the oven to 350°F Grease 8 small or 4 medium size ramekins.

Sprinkle with parmesan cheese.
Wash the spinach and shake most of the water off leaves. Cook until tender
with just the water that is left on the leaves (Takes just one minute or
so).When cool enough to handle, squeeze the excess spinach to get rid of
excess liquid. Chop it finely and add to the béchamel sauce. Remove from
the heat, add the two egg yolks, cheddar cheese, parmesan cheese, nutmeg,
salt and pepper. Beat the four egg whites until stiff and fold into
spinach mixture.
Divide the mixture between the prepared soufflé dishes and place in a pan of
hot water. Place in oven and bake for about 20 to 25 minutes or until they
have risen and browned but are still creamy in the centre. Serve
immediately.
Stuffed Zucchini Tambourines
============================
These can be made earlier in the day and heated for dinner.
Tomato and Zucchini Tambourines
2 zucchini
2 Tablespoon butter
1 garlic clove, finely minced
4 teaspoons finely minced shallots
1 tomato diced
salt and pepper
2 tablespoons parmesan cheese
Preheat oven to 400 degrees. Slice zucchini into 1 1/2 to 2inch chunks
(little logs) In a saucepan filled with lightly salted boiling water, cook
zucchini pieces for 5 minutes. Rinse under cold water and drain. Scoop out
pulp, but not too deeply, leave 1/4 to 1/2 inch bottom. Chop pulp and set
aside. In a skillet, melt butter and cook zucchini pulp along with garlic,
shallots and diced tomatoes until liquid has completely evaporated. Season
with salt and pepper and sprinkle with parmesan cheese. Stuff each zucchini
tambourine with filling and heat in oven for 5 minutes and serve.
========================
My recipe.
3 or 4 tomatoes, seeded
1 clove minced garlic
1 finely chopped shallot
1/2 cup pitted and chopped Kalamata olives
zest from lemon. (to taste)
Chop tomatoes and add minced garlic, shallots, olives, lemon zest, olive
oil, and salt and pepper. Mix well and serve at room temperature.
=============================
Fresh Tomatoes
Garlic cloves
Fresh basil
Salt / pepper
Olive oil
Optional - Kalamata Olives
Fresh Cooked Sauce.
Sauté garlic in olive oil for 1 minute. Do not brown.
Add chopped fresh tomatoes If using add olives so that they have a chance to
simmer with the sauce for about 10 minutes.
Simmer until liquid has evaporated. This will not take long. 15 minutes to
30, depending on the number of tomatoes you are using.
Add a handful of fresh chopped basil and serve over penne with a side of
grilled sausage or a boneless grilled chicken breast.
Fresh Raw Sauce.
Halve tomatoes and scoop out seeds.
Add minced garlic (to your taste)
Add chopped fresh basil and drizzle with a good quality olive oil.
Let sit to meld the flavours. Season with salt and pepper and serve.
If you add the salt to early it will make the sauce watery.
Turnip Puff Surprise
====================
Recipe: From Gini in Sault Ste. Marie
3 cups hot mashed turnips

(or a combination of potatoes and turnips)
2 eggs
3 Tablespoons flour
1 tablespoon brown sugar
Mix the butter into the Turnip, beat in eggs. Mix flour, baking powder,
salt, pepper and sugar together and add to turnip mixture.
Pour into a Grease 1 quart casserole and bake at 350°F for about 25
minutes.
Zesty Cheddar-Asparagus Quiche
==============================
Recipe posted by Carolyn on THS
1 tablespoon plain dry bread crumbs

8 oz. small all purpose potatoes peeled and sliced very thinly
1 lb. asparagus trimmed
1/2 teaspoon salt
3/4 cup shredded reduced fat sharp cheddar cheese
3 scallions sliced
1 can (12oz) evaporated fat free milk
1/2 cup fat free egg substitute
1 large egg
2 teaspoons margarine-melted
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
Preheat oven to 400*. Coat 9-inch pie plate with nonstick cooking spray and
sprinkle with bread crumbs. Beginning in center, arrange potato slices in
slightly overlapping circles up to rim. Lightly coat with nonstick cooking
spray and press down gently. Bake 10 minutes.
Set 8-12 asparagus spears aside. Cut remaining spears into 1-inch pieces.
Sprinkle potato crust with 1/4 tsp salt and 1/4 cup cheese. Cover with
asparagus pieces, hen sprinkle with scallions and another 1/4 cup cheese.
Arrange whole asparagus spears on top.
Beat evaporated milk, egg substitute, egg, margarine, mustard, pepper, and
remaining salt in medium bowl. Pour into pie pan and sprinkle wit remaining
cheese. Bake until knife inserted in center comes out clean, about 35
minutes.

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Thibeault’s Table

Antipasto Potato Cheese Quesadillas

Chicken Breasts with Mushroom

Almond Cake From Albufeira, Portugal

Boneless Leg of Lamb Stuffed

PASTA AND RICE

Pork - Breaded Pork Tenderloin

Crab Stuffed Sole

Wild Rice Casserole

Recipe can be doubled or tripled.

6 ounces marinated artichoke hearts in oil

1 small minced garlic clove

4 cups chicken broth

1 cup heavy cream

salt and pepper

Optional, Puree soup.

Meanwhile, melt remaining butter , stir in remaining basil. Drizzle butter

2 large garlic cloves

Use some or all green olives

add small can of quality tuna

add 1 to 2 tablespoons brandy

add more anchovies

8 oz tart pastry dough (or frozen puff pastry)

Preheat an oven to 425°F. Bring a large saucepan filled with water to a

On a lightly floured board, roll the dough out as thinkly as possible.

Remove from oven.

(Optional: Toss warm croutons with freshly grated parmesan cheese.)

Salt and pepper

Shaved parmesan curls

(Optional) thinly sliced mushrooms

Pour into a mold. Decorate or refrigerate to set and serve.

1 pound of chicken livers

1 pound Chorizo Sausage cut into 1/4 inch slices

Note: I usually serve this as part of a selection of Tapas in the

1/2 medium onion

When cooled, place the mixture in an oven-proof dish or chafing dish.

PS Maytag Blue would work well too!

Mixture of flour and milk to thicken if needed.

Optional - Coarsely puree soup with a stick blender.

Curried Butternut Squash Soup

Cool soup quickly or serve immediately.

1 recipe homemade Tapanade (or purchase all ready made)

Chevre (Goat cheese)

Cut the roasted pepper into small strips

Warm the Goat Cheese in the microwave to soften.

Put a dollop of goat cheese on top of each square of focaccia.

2 to 3 heads of Butter/Boston Lettuce

3/4 cup Olive oil or salad oil

goat cheese, (chevre)

Amounts vary to taste and portion.

Shred fresh basil and sprinkle liberally over goat cheese.

Sprinkle pine nuts over basil

Sprinkle black olives over pine nuts.

Sprinkle sun dried tomatoes over black olives.

Distribute the crushed garlic over the black olives.

Serve with lots of fresh bread.

8 oz. reduced fat cream cheese, softened

2 egg whites stiffly beaten

This recipe can be cut in half.

3 Large cloves garlic, minced

3 Tablespoons fruity olive oil

Serve with pita bread cut into strips or triangles.

Goes great with a glass of burgundy or with a white Alsatian wine.

1/2 pound crab meat, picked over and flaked

Thibeault's Table - Recipe Collection

Thibeault's Table - Recipe Collection