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  1. Grandma's frittata di zucchine Serves 4 as Main Dishor 8 as Appetizer. This is my Grandma's zucchini frittata, that I still look forward to eating when I visit her house and she never disappoints me. 3 T extra virgin olive oil 2 T basil, chopped 1 large onion, sliced 1-1/2 lb zucchini, thinly sliced in half circles 6 large eggs salt and pepper 1/2 c grated romano(pecorino) cheese or parmigiano (about 2 ozs) 1. In a 12 inch heat 2 Tablespoons of EVOO over medium heat, add the onions and saute until wilted about 5 minutes. Add the zucchini and cook, stirring occasionally, until tender,
  2. Better than sex cinnamon gelato Serves 4 as Dessert. Make sure you use a really good cinnamon, I like Penzey's Vietnam Extra Fancy. I use a gelato machine for this, I am not sure of how well it would work in an ice cream maker. 400 ml fresh cream 4 egg yolks 120 g granulated sugar 1 vanilla bean, seeds scraped 1/2 tsp cinnamon, or to taste Combine all of the ingredients together in a bowl and mix well. Pour into your gelato machine and process according to manufacture's directions. Keywords: Dessert, Easy, Ice Cream, Ice Cream Maker ( RG310 )
  3. Brie Stuffed Jacket Potatoes Serves 2 as Side. In an internet quest for the recipe for Brie-mashed potatoes, I came upon these little gems. I was only baking for two, so only used two potatoes, however, I forgot to scale down the remaining ingredients, which were slated to feed four (using 4 potatoes). My husband and I both agreed that these were the best things upon the plate tonight. From igourmet.com. 2 baked potatoes 3 oz brie cheese, de-rinded,room temp 1/2 tsp salt 1 egg yolk 2 oz butter, room temp freshly chopped chives Slice off the top of each potato and scoop out the flesh, l
  4. Peanut Butter Burgers This really tastes better than it sounds. The peanut butter gives the burger a decidly nutty taste, and it's a very juicy burger. Really. I prefer using the ground sirloin 1-1/2 lb lean hamburger or ground sirloin 1/4 c smooth peanut butter 1/2 tsp salt 1/2 tsp pepper 1 tsp garlic 2 T butter, very soft Combine all ingredients and shape into patties. Refrigerate patties for at least two hours. (Chilling the patties helps hold thier shape while broiling). Grill on BBQ. This recipe is very flexible. Almost any spice or seasoning works well with it. DO NOT add b
  5. SALSA YUCATECA 1 chile habanero (there is no substitute!), charred and mashed. the juice from one key lime 2 T olive oil 1 garlic clove, roasted and mashed salt to taste Place the ingredients in a small dish or bowl & mix together Try this in chicken soup! P.S. When roasting garlic, do it with the peel on. Remove after roasting! Keywords: Dip, Hot and Spicy ( RG303 )
  6. SALSA FRESCA (fresh salsa) 2 large ripe tomatoes, peeled & diced 1/2 large sweet onion, diced 1 or 2 small hot peppers, finely diced (serrano, jalapeno, or arbol) -juice from 1/2 of a key lime or lime or lemon 1/2 c diced cilantro salt to taste Simply mix all of the above together and use as you would any salsa Keywords: Dip, Hot and Spicy ( RG302 )
  7. Tia Maria Coffee Bean Sauce Served Over Lamb Chops or Veal Medallions Serves 4. Sauce: 1 Shallot Finely Diced 1 Lemon Juiced 10-15 Whole Coffee Beans 4 oz Demi Glaze 2 oz Heavy Whipping cream Salt and Pepper To Taste 3 oz Tia Maria Add more or less to Taste Parsley and Fresh Rosemary Sprigs For decoration of plate 4 lamb chops or 12 2 oz. veal medallions sliced Sauté diced shallot until transparent. Add coffee beans and toss about 2 minutes. De-glaze the pan with the 3 oz. of Tia Maria and reduce by 2/3rds. Add the 4oz. of Demi Glaze, cream, and lemon juice and reduce to a desired
  8. Stilton Custards Serves 4. 2 oz Sweet Butter Melted 1 Small Onion diced 12 oz Heavy Cream (Whipping cream is fine) 4 eggs 4 oz Stilton Cheese Scant Salt and Pepper to taste 4 Custard Dishes oven proof 1 oz Sweet Butter to coat custard cups Range/Oven Directions Preheat oven to 350 F. degrees 1) Sauté onion until transparent in 2oz. Sweet butter then let cool. 2) Cream eggs and Stilton Cheese in mixing bowl, season with salt and pepper to taste. 3) Combine the onions and cheese mixture in a mixing bowl until well incorporated. 4) Spoon the custard into buttered ovenproof cups. 5)
  9. Grilled Chicken & Green Chili Soup W/Cilantro Cream 1/2 pound butter 3/4 c flour 1/2 bunch celery -- coarsely chopped 2 large onions -- coarsely chopped 2 c mild green chilies -- diced 6 cloves garlic -- crushed 1 gal chicken stock (preferably homemade) -- heated 2 c grilled chicken -- cubed Plenty of the following seasonings: ground cumin, salt, pepper, white pepper oregano, chopped parsley Cilantro Cream 3/4 c sour cream 1 bunch cilantro 1/4 tsp white pepper 1/4 tsp salt 1/2 tsp ground cumin scallions -- chopped In a large stockpot, saute all vegetables in the butter
  10. 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 caulifl
  11. Sour Cream Fudge Cake 2 oz bitter chocolate 2 c cake flour 1-1/2 c sugar 1 tsp baking soda 1 tsp salt 1/2 c butter 1 c dairy sour cream 1 tsp vanilla 3 eggs 1. Melt chocolate 2. Sift flour w. sugar, soda and salt 3 Add butter and sour cream. Beat 2 minutes 4. Add eggs, vanilla chocolate and ¼ cup hot water. Beat 2 minutes. 5. Bake 30-35 minutes in 2 8” pans at 350 degrees. Frost and fill with ganache. Keywords: Dessert, Easy, American, Chocolate ( RG161 )
  12. Buttermilk Chocolate Fudge Cake Initially posted by Toby. Re-posted by Sandra Levine, with the quote, "Here's a recipe that I made a couple of weeks ago. It's a recipe that Toby posted. Even though I overbaked it, it was still delicious." 4 oz unsweetened chocolate, melted and cooled 8 oz unsalted butter, softened 1-3/4 c packed dark brown sugar 3 eggs 1 tsp vanilla extract 1-1/2 c all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/8 tsp salt 1 c buttermilk, at room temperature Beat butter till light and fluffy. Beat in brown sugar at high speed, till well blended and l
  13. Mushrooms Ajillo Serves 2 as Sideor 4 as Appetizeror 6 as Amuse. This is one of my favorite types of tapas. I've tried to recreate what we get served in the Spanish and Portuguese restaurants of Newark, NJ. Ingredient Notes: 1) The Spanish Paprika is optional, but don't substitute "regular" paprika if you don't have it, it would be better to just leave it out. 2) Sherry can be substituted for the Spanish Brandy if you can't find it, but I don't think it flambes the same, you would just use it to deglaze the pan. 3) The amount of garlic is approximate, I use about 1/2 a head, you may want to us
  14. Bhaturas Serves 4-6 Bhaturas are very similar to pooris. These were eaten in our home with Khatte Kaale Chane (sour black chickpeas). As a child I remember being amazed at how a bread could ever be so tasty. My young cousin Vikram who was born and raised in San Francisco, would come to Delhi and ask for this as the sister of the football bread. He would refer to pooris as the football bread. Elastic and chewy, bhaturas are just a perfect accompaniment to chickpeas made with a tangy runny sauce or made hot and spicy and dry. Bhaturas and chickpeas are a heavenly match. I never question their pa
  15. Chapattis (Griddle baked flatbread) Serves 4 Chaptis are comfort food to most any Indian. No meal can compare to a simple home cooked meal of a vegetable, daal and chapattis. Light, nutritious they are a perfect accompaniment to an Indian meal, chapattis are one of a few things that bind India together. Across India they are made with very slight variations for most any meal. At our home we would call them Phulkas which referred to the fact that they puff up as they are made. Us siblings would enjoy getting our perfect ball, have my mom put some ghee on it and then enjoy piercing a hole on it
  16. Cheese Potato Puff This can be made a day ahead, making it a great dish for entertaining. 12 med potatoes, peeled and cubed 2 c shredded cheddar cheese 1-1/4 c milk 1/3 c butter 1 tsp salt 2 eggs, beaten Cook potatoes in boiling water until tender, about 20 minutes. Drain and mash. Add 1 3/4 cups of the cheese, butter, milk and salt. Cook over low heat until butter and cheese are melted. Fold in eggs. If making a day ahead, refrigerate at this point. Spread in a greased 13x9x2 baking dish. Bake uncovered at 350 for 30 minutes. Sprinkle remaining cheese on top and broil 5 minutes
  17. Black Bean and Rice Salad Great for potlucks. 2 c cooked rice 2 cans black beans, drained and rinsed 10 oz corn 2 red bell peppers, diced 1 red onion, diced 1/2 c chopped cilantro 2 T balsamic vinegar 1/4 c lime juice 1/2 c oil to taste Combine black beans, rice, peppers, onion, cilantro. Combine remaining ingredients; whisk or shake to blend. Toss dressing with salad. This is best made a few hours in advance, and served not directly from the fridge. I usually cook my own black beans, and often add a bit more rice. Can use frozen corn (thaw in colander under running water) if fres
  18. Chocolate Cake with boiled frosting This recipe comes from my great grandmother. Any notes in quotes come direction from a 70+ year old recipe card, hand written in beautiful cursive with a fountain pen. 1-1/2 c butter 2 c sugar 2 eggs 1 c buttermilk 1 tsp baking soda 2/3 c cocoa 2-1/4 c flour 1 c cream 1 c sugar cocoa Cream butter and sugar. Add eggs, "beat well." Add buttermilk "beat well." Add baking soda, dissolved in "a tidge" of hot water. Add cocoa, which has been mixed with 1/2 cup boiling water. Add flour, "beat well." Makes three 9" layers, one 9x13 or a number (dependin
  19. Shrimp Stock 4 qt of shrimp shells (about the remains of two lbs. of shrimp) 8 qt cold water 2 T oil 4 oz onions, diced 4 oz leeks, white portion only, washed well, trimmed and chopped 4 oz celery, diced 4 oz parsnips, chopped 2 lemons, halved 1 c parsley, coarsely chopped, stems and all 8 bay leaves 1/2 tsp dried basil leaves 1/2 tsp dried oregano leaves 1/2 tsp dried tarragon leaves 1/2 tsp dried thyme leaves 1/2 tsp cracked black peppercorns Rinse the shells briefly under cold water and drain well. Sweat the shells briefly in the oil, then add the mirepoix (onions, leeks ce
  20. Maple Orange Cornish Hens Serves 6 as Main Dish. 1/3 c maple syrup or packed brown sugar 1/3 c orange juice 2 T white wine (optional) 2 tsp chopped dried rosemary 3 1 1/4 lb. Cornish hens 1 T finely grated orange rind pinch each salt and pepper fresh rosemary sprigs orange slices In small saucepan, whisk together maple syrup, orange juice, wine (if using) and rosemary. Bring to boil; boil for 3 to 5 minutes or until glaze is slightly thickened. Let cool slightly. Meanwhile, cut wing tips from hens. Using kitchen shears or sharp knife, cut along each side of backbone; discard back
  21. Roasted Pineapple and Avocado Salad Serves 4 as Salad. A really simple, but really flavourful salad. Big bursts of flavour in the chunked pineapple really make it a crowd-pleaser. 2 c peeled and cored fresh pineapple (3/4" chunks) 1/2 tsp light brown sugar Kosher salt 1-1/2 T extra-virgin olive oil 1-1/2 T balsamic vinegar 2 Hass avocados, cut into 3/4-inch chunks 4 oz cleaned baby spinach (4 cups) 12 mint leaves Freshly ground pepper Lime wedges, for serving 1. Preheat the oven to 400°. In a medium bowl, toss the pineapple with the brown sugar and 1/2 teaspoon of salt. Spread t
  22. Caramel Popcorn I use an air popper. This stuff is NEVER around long enough for me to worry about it going stale. I can tell no difference in the final result of this recipe between air-popped and regular oil-popped [although I've never done a side-by-side taste test]. Also, in a pinch - like when I'm in a hurry or the popper is broken - I have made it with those big bags of pre-popped corn that you can buy in supermarkets. I don't think it's quite as good, but darn close and is still promptly and enthusiastically all eaten. The only caveat is that the already-popped stuff is also already salt
  23. Enchilada Sauce Serves 12. This is a standard, all-purpose, workhorse enchilada sauce. It can be tweaked real easily w/ mexican oregano, epazote, more chiles or you can sub a couple different dried chille for a coupl of the anchos...but I really like it just the way it is. Nice simple chile sauce. If you find it is too hoat increase the amount of milk or decrease the chiles - you will likely have to reduce it more to get the proper consistency. NOTE: The most important step here is frying the sauce - the oil should be quite hot when you add the sauce and should spatter and spit and sputter qu
  24. Pork Shoulder 1 pork shoulder 2 garlic cloves, crushed stem of rosemary, bruised, but intact pinch cinnammon pinch clove 2 coarse salt Combine garlic cloves, rosemary and salt. Let sit a little while. Add tiny pinch of cinammon and clove. Pull out rosemary, and rub over pork. Let pork sit for a couple of hours. Sear well in heavy braising pot Add milk to come halfway up pork Braise on stovetop at very low heat about 2.5 hours Remove pork and rest If you want a thicker sauce, reduce the braising liquid (I never do this...) Serve sliced pork with braising liquid, including chunky milk
  25. Asian Coleslaw Serves 6. Dressing 1/2 c seasoned rice vinegar 1/4 c pure maple syrup or honey 2 T soy sauce 1 T sesame seed oil 1/2 tsp garlic 1 tsp grated gingerroot Coleslaw 1/2 head cabbage, grated 1/2 head red cabbage, grated 1 carrots, grated 2 c bean sprouts 1/3 c chopped green onions 1 large, Red Delicious apple, unpeeled, cored and shredded Combine cabbage, bean sprouts, onions and apple in a large bowl. Whisk together dressing ingredients, pour over coleslaw mix. Chill for at least one hour before serving Keywords: Salad ( RG366 )
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