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Lard (two methods) Rendering your own lard produces a wonderful product that is not "bad" for you. It is not the same thing at all as that brick of nasty white stuff you see on the grocery shelf. That stuff is hydrogenated, contains a lot of trans fats, and tastes like plastic to me. Fresh lard is a different product altogether. You have to refrigerate it or you can freeze it. It keeps forever that way. Do put it in a glass jar, though, as it can pick up other flavors from the refrigerator or freezer. I keep mine in the refrigerator because it is easier to dip out. I have used the top of the stove method for chicken and duck fat. 2 lb White pork fat (ask your butcher) Chill the fat in the freezer to make it easier to cut. Cut into 1/2 to 1/4 inch cubes. I lean toward the smaller size but it isn't critical. The quantities given above do not matter. I just make whatever I am willing to cut up. For either method use a very heavy pot. I like to use my Le Creuset French oven because the light colored interior makes it easier to see the color develop. Top of the stove method: Put 1/2 to 3/4 inch of water in the pot and add the cubed fat. Do not cover. Start on medium to medium low heat. The water will cook off and gets the fat melting a little faster. Stir occasionally throughout the process. Before the bits of fat start to brown, dip off the clear fat. This is a light and mild lard that is good for baking where you don't want pork flavor. Continue to cook until the cubes start to brown. You want to go slow so that the cubes toast evenly. Pour off the amber liquid. This is the product that you want for savory cooking. Don't throw away the bottom dregs of lard and all of the brown bits. This is "asiento". It is used as a savory spread on corn tortillas or bread. This method takes quite a while but doesn't require a lot of attention. Just go slow at first if you want the light stuff for baking. You end up with three products. Oven method: This one is really easy. Just put the fat in the pot with the lid on to start and put it in the oven at about 300F or a little lower. Stir occasionally. When it starts to render, take the lid off. Pour off the lard and save the asiento. Again, you want to go kind of slow here so that the cubes toast and don't burn. For either method, strain out the cracklin's to eat as a guilty treat, add to corn bread, or use as a sprinkle on salads. The picture shows the three products, white lard, tan lard, asiento, and of course the cracklin's. (Maybe that is four.) Keywords: Easy, Pork, Mexican ( RG791 )

Mexican Burnt Milk Candy (Leche Quemada) There are many variations of this candy. Some add nuts just before pouring into the pan. Pecans are typical. I have also seen it with coconut stirred in. This particular recipe is really pretty easy if you have any candy experience whatsoever. The long cooking time is necessary to "toast" the milk solids. It really isn't a problem since it doesn't require much attention. You just stir it occasionally. Do not try to substitute margarine for the butter. You won't get the added milk solids. 3 c sugar 1 c brown sugar 1/2 c butter 1 can sweetened condensed milk 1 can water Mix all together in a heavy pot. Cook over medium low heat for about 4 hours, stirring occasionally. Start watching it at about 3 1/2 hours. Bring the temperature up to 240F or to the soft ball stage. Remove from the heat and cool to 110F. Beat vigorously with a spoon until it begins to smooth out a bit. This is hard. I have been successful using a Bamix, a fairly powerful stick blender. Turn out into a buttered 8 x 8 inch pan. Allow to cool completely. Cut into squares. About the pot: My optimum pot is an 8 quart heavy Calphalon stock pot in that it is deep enough to hold the foaming stage and is heavy enough to prevent any scorching. Be sure to use a big enough pot as it will "boil up" at first. Don't do as snowangel did and use a 3 quart pot and got a spill over that took her a long time to clean up. There will be ample leftovers in the pot for the cook to snitch to "honor" the pot. Note: How dark the candy is will depend upon how long you "toast" the milk solids. Also, I have found that the "graininess" of the final product varies batch to batch. This is entirely consistent with what I have eaten over the years. You should have something of a sugar crunch on first bite that then dissolves in the mouth. This is a "rustic" candy, not meant to have the smooth creaminess of a well made fudge. Keywords: Candy, Intermediate, Mexican ( RG790 )

Scotch Raisin Bread My Daddy made this recipe every Christmas for as long as I remember. That makes sense because my sister remembers him making it in 1946. She was 7 years old and found it amazing that Daddy was cooking. That was the year I was born in October. He got out of the Navy after WWII in February. (Do the math. I am a Californian by conception.) The original recipe is a clipping from a newspaper taped into the inside cover of Mom’s Woman’s Home Companion general cookbook that I think she got when they were married in the 30s. As I grew up, I was tasked with cutting out the paper for lining the pans. I have a sneaking suspicion that Daddy made me reinvent the way to do this every year so that my geometrical skills would get a work out. He didn’t keep a pattern and I think that was deliberate. He used brown paper from grocery bags. My sister and I make several batches every holiday season as a tribute to Daddy, we even have his pans, and we give the loaves to family and friends. I still have to cut out the paper. But, we use parchment paper now and I keep a pattern. I think Daddy approves. 2 eggs 1 c sugar 2 c buttermilk 2/3 c molasses 3 c sifted flour 1 tsp salt 1 tsp baking powder 2 tsp baking soda 1-1/2 c rolled oats, uncooked (get the regular type, not quick) 1/2 c chopped nutmeats (Dad used walnuts or pecans) 1-1/2 c raisins Beat eggs until light, add sugar gradually and beat well. Add buttermilk and molasses and blend well. Sift together flour, salt, baking powder and soda and combine with rolled oats, nutmeats and raisins. Add to egg mixture stirring only enough to combine. Grease two 1 pound loaf pans. Line with brown paper and grease the inside of the paper. Divide the dough into the two pans. Bake at 350F for one hour or until done when tested with a toothpick. Store at room temperature for at least one day before slicing and serving. Serve with marmalade, jelly or cream cheese. Also great toasted with butter. Keywords: Dessert, Intermediate, Bread ( RG789 )

Texas Caviar The original Texas Caviar recipe that I was introduced to was in the Pace Picante cookbook, sadly not available anymore. I have changed it quite a bit to our taste but the basics are there. Consider this a starting point as the variations are endless. Friends endlessly request that I bring this to our gatherings. There is some added advantage that it is healthy and even appeals to the odd vegetarian. 1 can black eyed peas, drained and rinsed 1 can white hominy, drained and rinsed 4 green onions thinly sliced 2 garlic cloves minced 1/2 c chopped onion, preferably white, rinsed after chopping 1/2 c chopped celery 1/4 c chopped parsley 1 c Pace picante sauce or more to taste 1 T cider vinegar or more to taste Salt to taste Mix all together and refrigerate 2 hours or overnight. Serve with saltine crackers or tortilla chips. Variations: Consider this a starting point and vary the ingredients to suit you. I don’t think I have ever made it the same way twice. The original recipe called for chopped green pepper instead of celery. I like celery better. The original recipe called for chopped cilantro instead of parsley. I find the cilantro too strong. But then, I am not a cilantro fan. You might try adding a little. You can use any combination of canned beans and hominy. Or, no hominy. If you use more than 2 cans, adjust the other ingredients accordingly or vary quantities according to your taste. This recipe is infinitely expandable to match the size of the crowd. Garbanzos are particularly good and black beans add a nice color contrast. I particularly like to use Goya brand canned beans. You can find them in any Hispanic market or maybe in the “ethnic” department of a large grocery. They are preferred because they are perfectly cooked and not mushy. Heat it up with a little cayenne or Tabasco sauce. The new flavors of Tabasco like Chipotle or Garlic add a nice flavor note. Of course, there are now many flavors of Pace Picante to choose from and a gazillion other brands. Add fresh chopped jalapeno or other chiles. Add fresh chopped red or yellow bell peppers. Adds nice color and is not as strong as green pepper. Diced jicama adds a nice crunch. Keywords: Appetizer, Vegetarian, Easy, Beans, Snack ( RG788 )

Mustard Glaze for ham 1/2 c brown sugar 2 T orange juice 2 tsp dry mustard or honey mustard Mix all the ingredients, baste ham during last 45 minutes of baking Keywords: Easy, Pork ( RG787 )

Grandma McCracken's Carrot Pudding 1 c brown sugar 1/2 c very finely grated suet or vegetable shortening 1 c grated potato 1 c grated carrot 1 c grated apple 1/2 tsp cloves 1/2 tsp nutmeg 1 tsp cinnamon 1/2 tsp salt 1 tsp baking soda - mixed with the grated potato, carrot and apple 1 c raisins 1 T molasses 2 c flour Mix it all together and steam covered in a mold or bowl for 3-4 hours. Make about a week ahead and wrap and refrigerate. Re heat over steam and serve small portions. She always served it with a brown sugar sauce - water, sugar, cornstarch, vanilla and butter but it is really good with rum sauce - I use the Joy of Cooking one. Keywords: Dessert, Pudding, Christmas ( RG786 )

Shrimp and Andouille Pasta Serves 6 as Main Dish. Like a lot of Cajun and quasi-Cajun dishes, this recipe has a lot of ingredients, but once you've done your mis en place (including the first four steps of the recipe itself), it goes together in a straightforward manner. Serve with crusty bread and a fruit salad in citrus dressing. 1 lb Shrimp (36-40), peeled (and deveined, if desired) (brining recommended) 8 oz Andouille sausage, sliced in 3/16-inch rounds 12 oz fettucini 1 c diced onion 1/2 c diced bell pepper (green is prettier, red tastes a little better) 1-1/2 c skinned, seeded and diced tomato (canned is fine) 2 c heavy cream 1/2 c unwooded dry white wine (I use Sauvignon Blanc), or shrimp or chicken stock 1 T minced or pressed garlic 1/2 tsp ground cayenne 1/2 tsp ground white peper 1/2 tsp ground black pepper 3 tsp kosher salt, divided 1 c chopped green onions, divided 1/2 c grated Parmesan cheese, divided 1 tsp vegetable oil 1 tsp chopped fresh thyme, or 1/2 tsp. dried 1 tsp chopped fresh oregano, or 1/2 tsp. dried 2 dried bay leaves, or 4-5 fresh 1 tsp grated lemon zest (optional) Pat the shrimp dry. Put on water for the pasta. Combine the cayenne, ground peppers, oregano, thyme, bay and one teaspoon of salt in a small bowl. Set aside. Divide the parmesan in half. If using lemon zest (highly recommended if you're using stock instead of wine), combine it with half the parmesan. In a large saute pan over medium heat, brown the sausage, heating it through, in the oil. Remove to a medium-sized bowl. Turn the heat up to medium-high. Sear the shrimp, tossing or turning frequently until almost cooked through, about two minutes. Add to bowl with sausage. Add onions and bell pepper to pan. Saute until slightly caramelized, four to five minutes. More importantly, watch the fond -- when it's medium brown, add the garlic and half the spice mixture (be careful not to breathe directly over the pan). Stir briefly, until garlic aroma blooms, about 30 seconds. Add the wine. Deglaze the pan and cook the wine down to a syrup. If your pasta water isn't boiling by now, this is a good place to stop and wait. Remove the pan from the heat. When the water comes to a full boil, add the remaining two teaspoons of salt and the pasta. Give it a stir to keep it from sticking and proceed with the rest of the recipe. Add the cream to the pan (if you've stopped, turn the heat up to medium-high) and reduce by about 20%, or until you can draw a clean stripe through a coat of it on the back of a spoon. Turn the heat down to low. Add the sausage back to the sauce along with the tomatoes, the rest of the spice mixture, half the green onions, and the zestless half of the cheese. Heat through while waiting for the pasta to be done. Just before pasta is done, add the shrimp to the pan and stir them in. Drain the pasta and add to the pan. Turn to coat the pasta. To serve, ladle into bowls, topping with the lemon-parmesan and a sprinkling of green onions. Keywords: Main Dish, Intermediate, Shrimp, Pasta, Hot and Spicy, Pork ( RG785 )

Apricot Coconut Bars From our very own published jersey13 "The writing is a little different in the mag. And, they cut the crusts off before serving. Pity, those are the best parts 'cause they're kinda chewy! :-) They also put it on parchment paper. I know teflon is not popular with "pros", nor with me really, but for stuff like this , it works like a charm. I also like to lightly grease the sides of the pan, to help the sticky apricot mixture release a little more easily. " Base: 1 c (5oz) all purpose flour (Robin Hood) 2 T granulated sugar 4 oz (1/2 cup)) cold unsalted butter, cut into bits pinch of salt Filling: While base is baking, combine the following: 1 extra large egg, beaten 1/2 c packed brown sugar (dark or light) 1/4 tsp almond extract 2 T apricot jam 1/4 c sweetened, shredded coconut 1 c firmly packed, diced dried apricots (about 6oz) 1 T flour 1/4 tsp salt 1/2 tsp baking powder Preheat the oven to 350 degrees and position oven rack to the lower third of the oven Base Method Combine flour, sugar and salt in a medium sized mixing bowl. Using either your fingertips, a pastry blender, or a food processor, blend in the butter until the mixture resembles meal. Press the mixture evenly into an 8x8 teflon coated pan and chill for 5 minutes. Bake for 15 minutes, or until barely golden. Filling Method Mix well. The filling will be thick and chunky. Remove bvase from the oven and with a rubber spatula, scrape the contents of the bowl into the pan. Spread the filling evenly across the crust and return to the oven. Bake for 25 minutes, or until the top is puffed, set, and a deep golden colour. A cake tester inserted in the middle will come out sticky. As the confection cools, the filling will sink somewhat. Cool completely on a wire rack before cutting. Yields about 20 bars Keywords: Dessert, Brownies/Bars ( RG784 )

French Bread Dough (for bread machines) The dough is made in the bread machine, then taken out, shaped and baked in the oven. 10 oz water 1 T butter 3-1/2 c all purpose or bread flour 1-1/2 tsp sugar 1-1/4 tsp salt 1-1/2 tsp active dry yeast or bread machine fast rise yeast Add water and butter to pan. Add the flour, sugar, and salt. Tap pan to settle the ingredients then level them, pushing some of the mixture into the corners of the pan. Make a shallow well in the centre of the mixture, add the yeast. Lock the pan into the breadmaker. Select the dough setting. When cycle ends, place dough on floured surface and let rest for 15 minues. Roll dough into a 15x12 inch rectangle. Roll up tightly from long sidge, seal and taper ends. Place seam side down on a greased baking sheet, sprinkled with cornmeal. Cover and let rise for 45-55 minutes or until doubled in size. With a sharp knife, make 3 or 4 diagonal cuts on top of loaf. Combine 1 egg white and 1 tsp water and brush the top of the loaf with it. Bake in a 350 oven for 40 minutes or until golden brown. Keywords: Side, Bread Machine ( RG783 )

Squash and Pecan Casserole Serves 8 as Side. I made this for the Pacific Northwest board's holiday potluck. It's based on the recipe for Butternut Squash Souffle in the Dillard House Cookbook. Squash 1 winter squash 3 eggs 1/2 tsp vanilla extract 2 tsp grated ginger Topping 2 T butter 2 T brown sugar 1/4 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp coriander 1/2 tsp cumin 1/4 tsp salt 1 c coarsely chopped pecans For the squash filling: cook squash until soft (I like to cut it into large chunks, brush with olive oil, and roast at 400 for about 45 minutes), then peel and mash or puree. Stir in eggs, vanilla, and ginger. For the topping: melt the butter in a small bowl, and stir in the sugar, spices, and salt until well blended. Stir in pecans until well coated. Spread squash in a 9 inch pie pan (or other suitable vessel), and put the pecan mixture on top. Bake at 350 for about 30 minutes. Keywords: Side, Vegetables, Vegetarian, Dinner, Easy ( RG782 )

Strasbourg Cookie My coworker Ruth, owned a bakery, and she brings in excellent desserts every week. This is her Strasbourg cookie. It's similar to the Milano with chocolate. It's denser than the milano, which is lighter. I like the taste of both of these cookies. Ingredients: 2 cups of unsifted flour. (Use unbleached flour only) 1/2 cup cornstarch 1/2 cup confec. sugar 7/8 cup butter room temp 2 t. lemon juice 1 t. vanilla extract In medium bowl, stir first 3 ingredients. Set aside. In large bowl, beat the butter smooth. Add lemon juice and vanilla extract. Beat in flour mixture until a smooth dough forms. Refridgerate 1 hr. (Wrap in wax paper or plastic wrap) Shape into 1 in. balls, place 1" apart on an ungreased cookie sheet; flatten cookie with a cookie stamp or a floured fork. Bake 375 degrees for 8 min. Remove to rack to cool. Slowly melt 6 oz. chocolate and 2 T. crisco over low heat. Stir several times. Dip 1/2 of cookie into the melted chocolate and place in a wax paper covered cookie sheet or large platter. (Take your time because the cookies break easily). Set the cookies in the fridge for a few min. until the chocolate is firm. Peel off the paper as you carefully lift the cookie and place them in an airtight container. Enjoy. Keywords: Easy, Dessert ( RG781 )

Gertude Davlin's Latke Cookies Serves 7. One of my grandmother's favorite recipes -- I wanted to keep her name on it instead of mine! A wonderful cookie for Chanukah or Christmas, these cookies are delicate and quite rich. Because they are fragile, they are not suitable for shipping. Don't be worried by the absence of egg or liquid in the dough -- it will still hold together nicely. Yet another miracle of Chanukah! 1 lb Butter, at room temperature 1 c Sugar 2 c crushed potato chips, crushed between paper towels to absorb grease 3 c all-purpose flour 2 tsp vanilla extract powdered sugar 1. Preheat oven to 350°. 2. Crush potato chips between layers of paper towels to absorb the excess grease. 3. Cream together butter and sugar until light and fluffy. Add the potato chips and mix gently, but well. Gradually add flour and vanilla. 4. Roll a rounded teaspoon of dough into a ball and flatten by hand. Place on an ungreased cookie sheet. Bake 10 to 12 minutes. Cookies should not brown. 5. Remove immediately to cooking rack. When slightly cooled, roll cookies in powdered sugar or dust the cookies with powdered sugar run through a sieve. Note: Pecan meal is very good added to this recipe. If desired, add 3/4 cup finely-ground pecan meal when adding the potato chips. ( RG780 )

Cranberry Orange Biscotti Makes about 4 dozen. I got the idea for this when I had a small amount of leftover cranberries and then saw a recipe for an orange flavored biscotti. I modified the recipe and all of my testers raved about the results! 2-2/3 c all-purpose flour 1-1/2 c granulated sugar 2 tsp baking powder 3/4 tsp salt 1/4 c orange zest 3 large eggs 1 c fresh cranberries, chopped in large pieces 5 T olive oil (mild flavored, extra virgin works fine) 3 T fresh orange juice 1. Line to baking pans with parchment paper and preheat the oven to 350 F. 2. Whisk the four, sugar, baking powder and salt in a large bowl, add the orange zest and cranberries and mix well with a wooden spoon. 3. In a separate bowl whisk the eggs, olive oil and orange juice. 4. Pour the liquid ingredients into the center of the flour mixture and stir until blended with a wooden spoon. 5. Dump the sticky dough onto a foured surface and divide into 4 pieces, gently shape each piece into a log about 12 inches long and 2 inches wide. 6. Place on the baking sheets at least 3 inches apart and bake until they are fairly firm in the center about 23 minutes. 7. Place the baking sheets on racks until they have cooled down, about 30 minutes. 8. Slice the logs with a serrated knife on the diagonal so they are about 1/2 inch to 3/4 inch thick. Place the cut pieces back on the baking sheets. 9. Bake (still at at 350 F) for about 8 minutes, then turn them all over and bake for another 8 minutes. 10. Let cool for a couple minutes on the sheets before transfering to racks to cool completely. Keywords: Dessert, Easy, Fruit, Cookie ( RG779 )

Hot German Potato Salad Serves 8 as Side. 18 Small Red Salad Potatoes 1 Medium Onion -- Diced 5 Slices Bacon -- Diced 1 T Flour, Rounded 1/4 c White Vinegar 3/4 c Water 1/4 c Sugar 1/4 tsp celery Seeds 1 tsp Salt, Or To Taste 1/2 tsp Pepper Boil potatoes until their skins are tender. Cool, peel, slice about 1/4-inch thick. In large bowl, layer potato slices with diced onion; set aside at room temperature. Fry bacon until brown; remove and drain on paper towel. Pour off all but 1/4 cup fat. Over medium heat, add flour to bacon drippings, stirring to prevent lumps. To the roux, add vinegar, water, sugar, salt and pepper and bring to boil. Remove from heat; stir in bacon. Pour sauce over room temperature potatoes; toss gently to coat all potatoes. Keywords: Side, Easy, Potatoes ( RG778 )

Cheese Fondue Serves 8 as Appetizeror 4 as Main Dish. 1 lb Gruyere cheese, coarsely grated 8 oz Emmentaler cheese, coarsely grated 4 tsp cornstarch 1 garlic clove -- halved 1-1/2 c dry white wine 2 tsp lemon juice 1-1/2 T kirsch, if desired Freshly ground pepper Freshly grated nutmeg In a large bowl combine the cheeses and cornstarch and toss to coat. Rub the inside of a heavy saucepan with the garlic and discard the garlic. Add the wine and lemon juice and bring the mixture to a boil. Stir in the cheese mixture gradually over moderate heat, stirring until smooth. Stir in the kirsch, if desired. Season with pepper and nutmeg. Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame. Serve immediately, taking care to remember to continually stir the fondue to prevent it from separating. Serve with Granny Smith apple wedges and sliced Baguette. Keywords: Appetizer, Cheese, Main Dish, Dinner, Vegetarian, Snack, Easy, Fondue Pot ( RG777 )

RED CABBAGE WITH APPLES Serves 8 as Side. 2 lb red cabbage 2/3 c red wine vinegar 2 T sugar 2 tsp salt 2 T goose fat or bacon drippings 2 medium cooking apples, peeled, cored and cut into 1/8-inch wedges 1/2 c finely chopped onions 1 whole onion, peeled and pierced with 1 whole clove, optional 1/2 bay leaf 4 c boiling water 3 T dry red wine 3 T red currant jelly Wash the head of cabbage under cold running water, remove the tough outer leaves and cut the cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8-inch wide strips. Drop the cabbage into a large mixing bowl, sprinkle it with the vinegar, sugar and salt, then toss the shreds about with a spoon (or your hands) to coat them evenly with the mixture. In a heavy 4- or 5-quart casserole or Dutch oven, melt the goose fat or bacon drippings over moderate heat. Add the apples and chopped onions and cook, stirring frequently, for 5 minutes, or until the apples are lightly browned. Add the cabbage, the whole onion with clove, if using, and the bay leaf; stir thoroughly and pour in the boiling water. Bring to a boil over high heat, stirring occasionally, and reduce the heat to its lowest possible point. Cover and simmer for 1 1/2 to 2 hours, or until the cabbage is tender. Check from time to time to make sure that the cabbage is moist. If it seems dry, add a tablespoon of boiling water. If there is too much liquid, turn up the heat to evaporate it quickly. When the cabbage is done, there should be almost no liquid left in the casserole. Just before serving, remove the onion and bay leaf and stir in the wine and the currant jelly. Taste for seasoning, then transfer the contents of the casserole to a heated platter or bowl and serve. Keywords: Side, Easy, Vegetables ( RG776 )

Tomato, Eggplant and Italian Sausage Soup Serves 6 as Soupor 4 as Main Dish. This recipe is from the Cooking with/for Disabilities course in the eCGI. This is a nice garden soup anytime, great for end of the season harvest. It can be prepared in a crock pot or soup kettle. You can choose to make it a vegeterian meal by using the soy Italian sausage, and vegetable broth or stock. 3 links Italian Sausage (soy or meat) 1 T olive oil 1 large sweet yellow onion, coarsely chopped 4 cloves garlic, minced 3 sweet banana peppers, sliced in rings OR 1 red bell pepper julienne 3 c Ichiban eggplant, halved, sliced 1/4 inch 8 oz sliced mushrooms 2 bay leaves 2 c vegetable OR chicken stock 8 medium tomatoes OR 2 lbs canned, diced 2 T each fresh oregano and basil OR 2 tsp dried 1/4 tsp each salt and crushed red pepper or to taste 4 oz red wine 2 c or more water 1/2 c cooked pasta per serving; pick a nice shape Slice peppers and eggplant with pizza cutter, set aside. Slice onion with pizza cutter then lay out slices and roll cutter through again, across the layers, to dice. Set aside. Heat skillet over medium heat for a few minutes; spray with olive oil cooking spray. Brown the sausages in whole links until nicely deep golden. Remove sausages, add minced garlic, sliced peppers, and chopped onion, with more non-stick olive oil spray, or 1 T of olive oil. Stir to coat, then slice sausage. Using pizza cutter again, slice sausages in 1/4 inch rounds, return to skillet with onion mixture, add sliced eggplant and mushrooms. Stir and cook until onions and eggplant are slightly tender, about five minutes. Place all in your soup pot on medium heat. Add 2 cups chicken broth or vegetable broth and 2 cups water. Add tomatoes and 2 bay leaves. Cook just to a beginning boil, lower heat, add oregano and basil. Simmer, covered, for 30 minutes. Soup can simmer on low for hours, and is a good choice for your crock pot; may need to replace 1 cup or so water. Add crushed red pepper and salt, adjust to your taste. Now add 6-8 ounces red wine. Let soup simmer on low heat, covered, for another 30 minutes or so. Shortly before you want to serve cook some interesting pasta, al dente; pick a shape, the pennes, rotinis, and small "horns" do well with this soup. 1/2 serving pasta per person (1/2 cup, cooked). Ladle the soup generously over pasta in the bowl. (The pasta is prettier, and will not lose its shape and if you keep it separate until serving soup.) Serve with fresh grated parmesan and or romano cheese, and garlic toast. A side salad is always nice. Keywords: Main Dish, Vegetables, Soup, Pasta, Dinner, Healthy Choices, Intermediate, Lunch, eGCI ( RG775 )

Work in Progress Chili I've tried numerous "championship" chili recipes but have found none to compare with this one (which I've modified a thousand times!). 2 lb Chuck roast 3 T "Pure" chili powder 4 tsp hot or sweet Hungarian paprika 2 tsp toasted cumin seeds 1 tsp ground Mexican oregano 1 tsp MSG (Accent, optional) 1 tsp Salt (to taste) 1/2 tsp Sugar 1 tsp freshly ground black pepper 1/2 tsp Cayenne pepper 2 Garlic cloves, minced 1 Onion, yellow Beef stock as needed 1 Hunts tomato sauce or El Paso Green Chili Tomatoes Mexican bitter chocolate 1/2 tsp Balsamic vinegar (optional) 1/2 tsp ground coriander OR minced cilantro leaves (optional) 1. Cube chuck, brown, drain, reserving the juices; set aside. 2. Thoroughly mix next 10 ingredients (dry spices) together. 3. Add dry spices to meat and blend well. 4. Sauté onion and garlic, add to meat and blend. 5. Add liquid ingredients (tomatoes, water, beef stock, reserved juice, (and beer if you prefer). 1-2 cups should be sufficient; combine thoroughly. Add chocolate. 6. Return meat to a simmer for about 2 hours or until almost done. 7. Let cool, then refrigerate overnight. 8. Reheat next day - taste and adjust seasonings. You can thicken with regular or masa harina (a couple of tablespoons should be sufficient), but the chili will self-thicken over time. This recipe begs for experimentation. I rarely use the quantities listed here, preferring to taste and adjust as I go. Note: Dice more onion and serve on the side. Onions lose their sharpness when simmered for extended periods. Grated Cheddar cheese, chopped cilantro, pickeled jalapeño peppers, crackers or bread, and ice cold beer or milk may also be served on the side. You could even serve beans for those who insist on them! If you use beer as part of the cooking liquid, Dos Equis, Bohemia, or Negra Modelo might be called for here. Grind all herbs in a mortar, if possible. Keywords: Main Dish, American, Easy, Beef, Hot and Spicy ( RG774 )

Quail in Rose Petal Sauce Serves 2 as Main Dish. Thanks to Robb Walsh for contributing this excerpt with recipe from his new book, Are You Really Going To Eat That? "A Rose by Any Other Name Would Taste as Sweet" Ever so gently, the young woman gasped as I set the platter down on the table. It was a few days before Valentine's Day, and for dinner I had made quail in rose petal sauce. Laura Esquivel's novel Like Water for Chocolate made the dish famous. Tita, the Mexican cook whose dishes literally express her emotions, makes the sauce from roses given to her by Pedro, her forbidden lover. Putting this recipe together, I felt a little like I was preparing a witch's potion. And the most magical of the ingredients were the red roses. Flowers aren't really unusual in cooking. In fact they are often essential. Bouillabaisse wouldn't be bouillabaisse without the intoxicating aroma of saffron threads, which are the orange-yellow stigmas of the purple crocus. Hot-and-sour soup wouldn't taste right without dried day lilies, known in China as "golden needles." And in New Orleans, no self-respecting bartender would dare serve a Ramos gin fizz without a splash of orange-flower water. But in none of these flower-flavored dishes can you actually recognize any blossoms. As the book title Please Don't Eat the Daisies suggests, actually putting whole blossoms in your mouth seems a little strange. Roses in particular, with all their romantic connotations, look odd on an ingredient list. After all, when a man sends a woman a dozen roses, he doesn't expect that she's going to be making salad out of them. But in fact, roses have been eaten since ancient times. At some flower-strewn Roman feasts, rose petals were sprinkled on the food, the table, and all over the banquet hall. Rose petals, fresh, dried and crystallized, as well as rose water and rose syrup, are still widely used in the cuisines of the Middle East. Greek baklava, for instance, is authentically served with a drizzle of rose syrup. Though roses are one of the most common flowers in our florist shops, we Americans hardly ever eat them. Which is a good thing, because modern systemic pesticides have made them highly toxic. And according to Cathy Wilkinson Barash, author of Edible Flowers: From Garden to Palate, even if you could eat modem hybrid roses, you'd probably be disappointed. "Queen Elizabeth has very little flavor," she reports. "Tropicana has none at all." Barash grows flowers organically so that she can use them in cooking. And she has eaten dozens of roses in her quest for good-tasting varieties. "My favorite eating rose is the beach rose (Rosa rugosa), which grows wild along much of the Atlantic coast," she says. "It has great aroma, and it tastes as good as it smells." If you're looking for a cooking rose to grow organically in your garden, Barash recommends the David Austin varieties, which are throwbacks to old garden roses. "Gertrude Jekyll is my pick of his cultivars," she says. Among the modern hybrids, Mr. Lincoln, a deep velvety-red rose, and Tiffany, a light pink hybrid, are tastiest. Carrot slaw on a bed of pink Tiffany petals is one of Barash's favorite salads. Flowers are also popular these days with innovative and romantic young chefs like Danielle Custer, the executive chef of Laurels Restaurant in Dallas. "I use a rose petal-infused oil for salads," she says. "I also serve my lobster bisque with rose petals sprinkled on top." We can thank the organic farming movement for the return of edible flowers to our cuisine. The pesticide-free cooking roses used by most American chefs come from organic gardeners in California who air-freight them to specialty food suppliers around the country. Chefs pay around $17 for fifty fresh thumbnail-sized blossoms. So what does a good eating rose taste like? "I don't think roses really taste like much of anything on the palate," says Custer, "but there is an aroma and a texture and an association with their eye appeal that makes them very sensual, almost-- what's the word? -- aphrodisical." In Like Water for Chocolate, Tita's quail in rose petal sauce certainly had that effect. After eating it, her sister Gertrudis "began to feel an intense heat pulsing through her limbs." Dripping with rose-scented sweat, Gertrudis went to the wooden shower stall in the backyard to wash. "Her body was giving off so much heat that the wooden walls began to split and burst into flame." Having set the shower stall on fire, Gertudis stood in her backyard, burning hot and smelling of roses, until she was suddenly swooped up by one of Pancho Villa's men, who charged into the backyard on horseback. "Without slowing his gallop, so as not to waste a moment, he leaned over, put his arm around her waist, and lifted her onto the horse in front of him, face to face, and carried her away." The naked Genrudis and the crazed soldier made love at a full gallop. The moral: Cook and eat flowers at your own risk. I followed Tita's recipe pretty closely, except I added more roses. Not only did I use rose petals and rosewater as called for in the recipe, I also garnished the dish with an extra dozen tiny red buds. The young lady who ate the quail with me did not set my house on fire. (I kept a pitcher of water nearby just in case.) But the striking beauty and the deep perfume of all those roses certainly made her cheeks flush. Adapted from Like Water for Chocolate: A Novel in Monthly Installments, with Recipes, Romances, and Home Remedies) My local Middle Eastern store had plenty of rose water on hand. I ordered the edible roses from Heart of Texas Produce, a specialty food company in Austin. Tita's recipe also calls for pitaya, a delicious type of cactus fruit. But pitaya was out of season, so I substituted a dark red prickly pear fruit puree. You can also use frozen raspberries 6 quail 3 T butter Salt and pepper to taste 1 c dry sherry Petals of 6 fresh, organic red roses 6 peeled chestnuts (boiled, roasted or canned) 1 clove garlic 1/2 c pitaya or red prickly pear fruit puree (or substitute raspberries) 1 T honey 1/2 tsp ground anise seed Rinse the quail and pat dry. In a large frying pan over medium-high heat, melt the butter and lightly brown the birds on all sides. Add sherry and salt and pepper the quail. Lower the heat, cover and simmer 15 minutes. Turn the quail, cover and cook another 10 minutes. Remove the quail, reserving the pan juices. Rinse the rose petals in cold water. Place half the petals in the blender, with remaining ingredients and the pan juices. Puree until smooth. Transfer to a sauce pan and simmer 5 minutes. Adjust seasoning with more salt, pepper and/or honey. Pour sauce over quail and sprinkle with the remaining rose petals. Keywords: Main Dish, Sauce, Easy, Mexican, Dinner, Game ( RG773 )

This is based on a recipe published in New Zealand House & Garden in (probably) about 1999-2000. The author was Annett Kesler. 'My' version follows hers closely, except I'm not as prescriptive about the quantity of figs and ginger as she was. I also tend to use rum where her recipe specified brandy (I've used both on different occasions - they both taste great). This is a twice-a-year thing for me - I do it for 'real' Christmas, which happens in summer for us (there are those who claim not to like hot things like this in summer. They have clearly never tasted it) and again around June/July for midwinter Christmas. I haven't made it other than at those times but really, why shouldn't I? The recipe serves 8-10 people, if you can restrain them. Make it well ahead of time so the flavours develop, and reward yourself by taking a deep sniff any time you open it to add more rum or brandy.  125g each currants, raisins, sultanas, candied peel, glace cherries and slivered almonds  4 (or more) dried figs, finely chopped  2 large pieces preserved ginger, finely chopped (or more, if you like)  1 Granny Smith apple, peeled, cored and coarsely chopped  Half a carrot, peeled and grated  Zest of one large orange and one lemon  125g butter, cut into small pieces  125g all-purpose flour (not self-raising)  2 teaspoons baking powder  Crumbs of 2 slices white toast bread, crusts removed  125g brown sugar  1 teaspoon mixed spice  Half teaspoon each ground nutmeg and ground cinnamon  3 eggs  1 tablespoon marmalade  4 tablespoons dark ale or stout (eg Guinness)  2 tablespoons brandy or dark rum  Juice of one large orange and half a lemon 1. Place the currants, raisins, sultanas, peel, cherries, almonds, figs, ginger, apple, carrot, orange and lemon zests and butter in a large bowl. Mix well, then stir in the flour, baking powder, breadcrumbs, brown sugar and spices 2. In a separate bowl, whisk the eggs until frothy. Stir in the marmalade, ale, brandy and orange and lemon juices. Pour the mixture over the fruit and mix thoroughly until well blended (the original recipe says ‘with a wooden spoon ‘ but I see no reason you shouldn’t use an electric mixer if you have one). Cover the bowl with a damp cloth and leave it overnight 3. The next morning, stir the mixture again before spooning into a generously-buttered 8-cup pudding bowl/steamer. Fill three-quarters full, pressing the mixture down to avoid air holes 4. Butter a sheet of baking or greaseproof paper and place, buttered side down, over the bowl to cover the top completely. Tie down tightly with cotton string under the rim. Trim off the edges of the paper. Cover the top with a double thickness of foil and secure this with string as well 5. Steam in a large, heavy saucepan filled with fast-boiling water, enough to reach halfway up the side of the bowl. Cover the pan with a well-fitting lid. Keep the water gently but steadily boiling for the entire cooking time, adding more boiling water if necessary. Steam for eight hours 6. Lift the bowl out of the water and leave to cool. Remove the wrappings and re-cover with fresh foil. Store for at least three weeks before serving. Every few days, make holes in the pudding with a metal skewer and dose liberally with more brandy or rum 7. On the day of serving, place the bowl in a pan with sufficient boiling water to come half to three-quarters of the way up the side. Cover, reduce the heat to low and steam for a further two hours 8. To serve, loosen the pudding around the edges with a thin-bladed knife. Place a warmed serving plate on top of the bowl and, holding the two firmly together, invert the bowl. Top the pudding with holly and serve with brandy butter, custard, cream, vanilla ice cream or whatever you like

The chilli sauce I made last night for Singaporean Hainanese chicken rice was the best I've done so far, so I figured I'd put it here so I can find it again. 4 spur chillies (prik chee faa) - deveined/deseeded 1" or so ginger 4-5 cloves garlic 1/2 t salt 1-1/2 t sugar juice of half of a lime 1/3C chicken rice master stock (chicken stock refreshed with garlic/ginger/green onion) 1 t sambal oelek (if needed) dash toasted sesame oil

Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!

I've been working on this one for a while, and went through three different cocoa powders and three different chocolates. I settled on Peet's Dutch processed cocoa because it is good quality, not too expensive, and easy to come by. Peet's has been discontinued and now I'm using Cacao Barry Extra Brute. Valrhona 71% chocolate from the 3.5-oz bars worked best for me, although the 85% was good, too, but I wanted a less "bitter" taste and didn't want to use more sugar to sweeten or soften the flavor. If you like a more intense chocolate taste, the 85% will work, and you may not need more sugar. I weighed the chocolate and found that three squares of the bar equals 1.25-oz. Using more chocolate may result in a slightly thicker pudding, and therefore less cornstarch may be advisable. 2/29/2024: I now use 1.75oz chocolate, about 1/2 bar. I prefer to use 2% milk for this, but whole milk will be fine if that's your preference. My goal was to come up with a nice, rich flavor but keep the fat and sugar down as much as possible. 1% milk is not recommended, but it will work, sort of ... 1 teaspoon of espresso powder will be fine, but I preferred a little more kick in this pudding. I used Medaglia D'oro because it is easy to come by, not too expensive, and it seems to work just fine. I tried another brand at one point and, frankly, couldn't tell the difference. ETA 0n 7/19/2016: I now use Trader Joe's 100% Colombian Instant Coffee. It's less expensive than Medaglia D'oro and I prefer the flavor both in this pudding and for other uses. Let me know how you like it ... Shel’s Simple Old Fashioned Low Fat Chocolate Pudding 2 cups low fat (2%) milk - whole milk is OK 2 Tbs cornstarch 3 Tbs sugar ¼ tsp Diamond Crystal kosher salt 2 Tbs good quality Dutch process cocoa (1.25 1.75-oz 71% Valrhona Chocolate, chopped in small pieces) 1.5 tsp vanilla extract 2 tsp instant espresso powder Heat 2 cups of milk in the microwave for about two-three minutes depending on the power level. Pour ½ cup milk into a small bowl and add the cornstarch, sugar, salt, espresso powder, and cocoa, and stir until well mixed. Put the remaining 1½ cups milk into a non-reactive saucepan, add the cocoa-milk mixture and the chopped chocolate, and heat on medium stirring frequently, almost constantly, until the chocolate is dissolved and the mixture thickens. It should get to be almost lava-like, with an occasional bursting bubble. Remove from heat and let cool for a few minutes, then add the vanilla extract and stir to incorporate well. Pour into an appropriately sized bowl, or two to four serving dishes, let cool further, and then cover and refrigerate. If you don't like a skin on your pudding, cover the pudding with plastic wrap or parchment paper cut to fit the bowl before covering and refrigerating. Before serving, stir or whisk the pudding.

Roasted Cauliflower (aka Jim Dixon's Roasted Cauliflower, no wait, that's Amanda Hesser's recipe! Or is it?) Serves 6 as Amuseor 4 as Appetizeror 2 as Side. Here's a link to my post on the Veggies, Don't eat enough of them thread on eGullet. In that post, I refer to Jim Dixon's first mention of this dish on eGullet. Here is a link to Caramelized Cauliflower on his website, Real Good Food. Here's a link to Amanda Hesser's article in the NYT: The Celestial Cauliflower, published January 17, 2001. Finally, here's a link to the current eGullet discussion thread about roasted cauliflower. Does it taste like french fries to you? Regardless of who created this recipe, it is a must try for everyone who ever thought cauliflower was characterless. Here's how Jason and I make it: 1 Head of Cauliflower (or more!!!) 1/4 c Good Olive Oil (EVOO not necessary) Kosher or Sea Salt Freshly Ground Black Pepper Preheat oven to 400F. Trim and wash the whole head of Cauliflower then slice it about 1/4 inch thick. There will be lots of small pieces and several large lacy slices. Place the cauliflower into a large bowl and drizzle on the Olive Oil, Salt and Pepper to taste, toss to coat. Spread the cauliflower evenly onto sheet pans (I use 2 half-sheet pans) and put in the oven. After about 10 minutes, stir them around to get the pieces on the edge of the pan moved towards the middle to encourage even browning, stir again every 5-10 minutes. After about 20 minutes it is ready, but can be left a little longer until even more browned depending on your taste and addiction level. Plan on 1 head of Cauliflower for every 2 people you are planning to serve. It reduces in volume significantly and is very addictive. Leftovers (leftovers?!) are excellent hot or cold (especially with Tahini Sauce). Keywords: Amuse, Appetizer, Side, Kosher, Vegan, Vegetarian, Intermediate, Vegetables, Dinner, Lunch, Snack ( RG167 )

Grandma Bessie’s Chicken-Matzoh Ball Soup This is not a typical Matzoh Ball recipe. Rather, this is a recipe that has been used mostly for holidays and special occasions as it contains ground chicken breasts.　In Eastern Europe, Italy and the Mid-East, where Grandma Bessie's recipes have their origin, it was an expensive luxury to make such a soup. The recipe has been modified over the years to include actual measurements. Feel free to modify as the measurements only approximate what I use and what Grandma Bessie used. The recipe is similar in some ways to the classic Italian Chicken Mousse in Broth and, vaguely, like a Potage a la Reine. 　 Ingredients 1 chicken breast fillet, 2 halves, skinned and trimmed of fat 8 cups home made chicken stock 3 eggs lightly beaten 3 Tbs schmaltz*, unsalted butter or vegetable oil 1¼ tsp Diamond Crystal salt ⅛ tsp fresh ground nutmeg ⅛ tsp fresh ground white pepper ¾ cup matzo meal ** Some vegetables like celery and carrot 　 　 Directions Grind or finely chop the chicken breast. Combine eggs, 1/4-cup broth, schmaltz, salt, pepper, nutmeg, matzo meal and ground chicken breasts and mix well using your hands. Set aside in the refrigerator for at least an hour. Bring the broth to a boil and add the vegetables, if using. Let them cook at a good simmer for a few minutes. Meanwhile, shape the chicken mixture into about 12 balls, bring broth to a boil, and drop them directly into the boiling stock. When the stock comes to the second boil reduce the heat and simmer, covered, for about 20 minutes, until the balls float. Serve hot from the stove! 　 *Schmaltz is rendered chicken fat, and can be purchased at Kosher butchers.　 One may use unsalted butter or vegetable oil as well, but the results won't taste quite the same and will not be authentic. ** Feel free to ad some more matzoh meal if the mixture seems too loose, add a little more broth if too firm. Experiment a little. It wouldn’t hurt.