Tuesday, December 29, 2009
1/2 c almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions, white and green parts
1/2 cup chopped green bell pepper
1/2 c mayonnaise
1 tblsp sweet pickle relish
1 tblsp honey mustard
1 tblsp honey
salt and pepper to taste
Combine cabbage, almonds, cranberries, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.
Prep time: 10 minutes. Servings: 10-12.
1/2 c onions, choped
1 garlic clove, minced
16-oz. can baked beans
16-oz can kidney beans, drained
15-oz can butter beans or pinto beans, drained
2 Tbsp dill pickle relish or copped dill pickles
1/3 cup chili sauce or ketchup
2 tsp. Worcestershire sauce
1/2 cup brown sugar
1/8 tsp. hot pepper sauce, optional
Lightly brown bacon, onions, and garlic in skillet, drain. Combine all ingredients in slow cooker. Mix well.
Cover. Cook on low 5-7 hours or high 3-4 hours.
Tuesday, December 22, 2009
Flour, for dusting
1 T. water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyere cheese
1 t. minced fresh thyme (or try rosemary)
1 t. kosher salt
Freshly ground black pepper
Peheat oven to 375 degrees F.
Roll out each sheet of puff pastry on a lightly floured board until it is 10-12 inches. Beat the egg with the water and brush
the surface of the pastry. Sprinkle each sheet evenly with 14 cup of the Parmesan, 1/2 cup of the Gruyere, 12 t. of the thyme, 12 t. of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10 to 15 minutes, or until lightly browned and puffed. Trun each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.
Friday, December 18, 2009
sea salt and freshly ground pepper
2 tblsp EVOO
2 tblsp minced garlic
1 cup ketchup
1 cup honey
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup brewed espresso (or coffee)
Preheat the oven to 325 F.
Cut each rack of ribs in half crosswise (between 2 ribs). Season with salt and pepper. Cover a baking sheet with heavy-duty aluminum foil. Set 3 of the half-racks side by side on the prepared baking sheet and top each with another slab.
Bake the ribs, rotating the slabs top to bottom every 30 minutes, until tender, about 2 1/2 hours (I do 3 hours). Remove ribs from the oven and cover with a foil tent to keep them moist until you are ready to grill them.
Prepare the barbecue sauce: Heat the olive oil in a saucepan over moderately low heat. Add the garlic and saute until it is golden. Remove from heat and let the garlic cool in the oil. whisk in the ketchup, honey, vinegar, soy sauce, and espresso/coffee. Simmer gently for 15 minutes to blend the flavors. Remove from the heat.
Prepare a fire in a charcoal grill, preheat a gas grill, or preheat an oven to 425 F. Brush the ribs generously with barbecue sauce. If you are grilling the ribs over charcoal, arrange the hot coals in a ring around the perimeter of the grill so that the ribs can cook in the center over indirect heat; if cooked directly over the coals, they would burn. If you are using a gas grill, adjust the flame so the ribs cook over indirect heat. Grill the ribs in a covered grill with the vents open, or bake them uncovered in the oven Baste occasionally with additional sauce until the ribs are lightly caramelized. Transfer the rib racks to a cutting board and cut into individual riblets. Serve immediately.
Thursday, December 17, 2009
Sunday, December 13, 2009
Monday, December 7, 2009
Monday, November 30, 2009
Sunday, November 29, 2009
Saturday, November 21, 2009
Friday, November 13, 2009
Sunday, November 8, 2009
Thursday, October 29, 2009
Tuesday, October 13, 2009
Vegetable Pot Pie from Stacey
Winter Vegetable Ragout
6 tablespoons unsalted butter
3 tablespoons canola oil
2 cups chopped leeks, white and pale green portions only
1 cup thinly sliced fennel
2 teaspoons minced or pressed garlic
12 ounces carrots, peeled and cut into matchsticks (about 2 cups)
12 ounces rutabagas or turnips, peeled and cut into matchsticks (about 2 cups)
12 ounces sweet potatoes or Yukon gold potatoes, peeled and cut into matchsticks (about 2 cups)
¼ cup chopped fresh parsley or tarragon (I did tarragon…yum)
½ cup dry white wine
About 2 cups homemade vegetable stock or chicken stock, reconstituted vegetable bouillon, or canned chicken broth, low-sodium type
2 tablespoons all-purpose flour
½ cup half and half
salt, pepper, nutmeg to taste
1 egg white beaten for moistening
1 egg yolk beaten with 1 tablespoon cream for glaze.
Prepare pastry and chill.
To make ragout, melt 3 tblsp of the butter with the oil in a heavy stew pot such as a Dutch oven over medium-high heat. Add the leeks and fennel and sauté until soft but not browned, about 3 minutes. Stir in the garlic, carrots, rutabagas or turnips, parsnips, potatoes, and about half of the herbs and sauté for about 3 minutes. Add the wine and stock, bouillon, or broth and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are tender, 15 to 20 minutes.
Strain the cooking liquid into a bowl and transfer the vegetables to a separate bowl. Melt the remaining 3 tables of butter in the cooking pot. Add the flour and cook, whisking or stirring, for 3 minutes. Gradually whisk or stir in the cooking liquid and half and half. Simmer until the liquid is thickened to sauce consistency about 5 minutes. Combine the sauce, vegetables, and the remaining herbs and spoon the mixture into a shallow 2-quart casserole or into 6 shallow baking dishes such as quiche dishes, measuring 5 to 6 inches in diameter. Cool slightly, then cover and refrigerate until quite cold.
On a lightly floured board, roll out the dough about ¼ inch thick. Using a ruler as a straight edge and a sharp knife or rolling pastry cutter, cut into long strips about ½ inch wide. Surround the edge of the dish with a strip of dough and pinch the edges to form a decorative pattern. Cut the dough strips to a length that will fit across the top of the casserole. Crisscross the dough strips to form a lattice design over the filling. Moisten the ends of each dough strip with beaten egg white and press together with the strip surrounding the dish edges. Pinch off any excess dough and smooth the edges with your fingers. Brush the top of the pastry with the egg glaze. Refrigerate for at least 30 minutes before cooking.
Alternatively, roll out the dough to fit the top of the baking dish, allowing for an overlap of 1-½ inches. Place the dough over the top of the dish and press with fingers to secure the edges to the baking dish. Refrigerate for at least 30 minutes before cooking.
Preheat an oven to 450 F. Bake the pie for 0 minutes, ten reduce the heat to 350 F and continue baking until the crust is golden and crisp, 20 to 25 minutes.
Spicy Cream Cheese Pastry (I used store bought which was great)
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons ground cayenne pepper
1 cup unsalted butter, chilled
6 ounces cream cheese, at room temperature
In a bowl combine the flour, salt, and cayenne pepper and stir together. Using a pastry blender or two knives, but in the butter and cream cheese to form a soft dough. Alternatively, combine the dry ingredients in a food processor. Add the butter and cream cheese and process with short pulses until the dough just sticks together.
Gather the dough into a ball, enclose in plastic wrap or waxed paper, and chill for at least 30 minutes or for up to several hours.
Makes top crust for 1 large pot pie, or 3 individual pies.