Monday, November 30, 2009

Coffee Nudge

3/4 oz. dark creme de cacao
3/4 oz coffee liquor
1/2 oz brandy
6 to 8 oz. hot coffee (decaf espresso works)
1 1/2 oz whipped cream


Sunday, November 29, 2009

Potato-Leek Gratin

6 tbs. unsalted butter
4 lb leeks, white ad light green portions, cut into 1/4 inch rings
1 1/2 tbs. kosher salt
1 tsp minced fresh thyme
1/4 tsp freshly grated nutmeg
3/4 tsp freshly ground pepper
1 cup heavy cream
6 oz. Gruyere cheese, grated
3 oz. Parmigiano-Reggiano cheese, grated
3 lb. russet potatoes, peeled, cut into 1/4" slices
3 tbs minced chives

In a 12-inch nonstick fry plan over medium heat, melt 4 Tbs of butter. Add the leeks and salt, stirring to coat the leeks with the butter. Cover and cook, stirring occasionally, until the leeks are tender, about 20 minutes. Add the thyme, nutmeg, pepper and cream and simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to a bowl and let cool. Wipe out the pan and grease with the remaining 1 Tbs. cutter.

preheat oven to 400 F

In a bowl, combine the cheeeses. Layer one-third of the potatoes in the fry pan and spread one-third of the keep mixture on top. Sprinkle with one-third of the cheeses, and then 1 Tbs of the chives. Repeat the layering 2 more times, reserving 1 Tbs of the chives.

Cover the pan, transfer to the oven and bake for 45 minutes. Remove the lid and continue baking until the potatoes are tender and the crust is golden brown, about 30 minutes more. Sprinkle the remaining chives on top. Let stand for 15 minutes before serving. Serves 8 to 10.

My Traditional Turkey Stuffing

1 bag seasoned bread stuffing
1 box Uncle Ben's long grain and wild rice mix
1 med onion
1/2 c. celery
1/2 cube margarine or butter
1-2 c. hot water with chicken bouillon
1 t. sage
1 t. salt

Cook rice according to package directions. Saute onion and celery in butter. Add the rest of ingredients. Mix lightly and stuff into washed and drained turkey cavities.

Variations: I add sauteed mushrooms, 1 lb pork shoulder. If you use pork lighten the mixture with 3-4 eggs beaten. Toss in when you mix all ingredients together, above.

Saturday, November 21, 2009

Potato Rolls

To TWO cups boiling water add:
1/4 c. instant mashed potatoes
1/2 c. sugar
1 1/2 t. salt
1/2 c. cold butter
1 egg

Add two packages yeast(1/2 ounce) after the butter has melted and the egg has been incorporated. The temperature of the mixture should be about 110 degrees at this point. Check it if you're not sure. Then add 6 cups white flour beating well after each cup until
too thick for beaters. I do all this in my large mixer. Add remaining flour by hand.
Raise the dough twice punching down after each rise.
Form rolls and raise again.
Bake @ 425 about 10 minutes

Makes 3 dozen depending on size.

Friday, November 13, 2009

Helen's Fried Cheese Balls with Chili Mayo

Helen's Fried Cheese Balls with Chili Mayonnaise

For Cheese Balls
1 cup grated sharp cheddar cheese
1/2 cup find bread crumbs
5 drops Worcestershire sauce
1 egg, beaten
vegetable oil, for frying

For Chili Mayo
1 cup mayo
6 tblsp chili sauce (I would reduce this...very hot!)
1 tsp lemon juice
1/2 tsp salt
1/2 tsp cayenne pepper (go slow...very spicy mayo)

1. To make cheese balls: cover a cooling rack with three layers of paper toweling. In a bowl, combine cheese, bread crumbs, Worcestershire sauce, and beaten egg. Roll dough into balls about 1 inch in diameter. Set aside.

2. To make the chili mayo: Combine mayonnaise, chili sauce, lemon juice, salt, and cayenne pepper in a bowl and mix well. Cover and chill until ready to use.

3. Heat 1 1/2 inches of oil to 375 F in a heavy, deep, flat-bottomed pan or electric fryer. Use a slotted spoon to transfer balls, one at a time, into hot oil. Fry balls in batches of four (to keep oil temperature from dropping), turing once, until both sides are golden brown, about 2 minutes on each side. Remove with slotted spoon to prepared rack. Cover with additional paper towels and allow to drain. Serve immediately or keep warm in a 200 F oven until ready to eat. Serve with Chili Mayonnaise.

Portuguese Red Kidney Bean Soup

1 lb dried kidney beans, rinsed (I used canned pinto and black beans)
4 tblsp extra-virgin olive oil, divided
2 cups coarsely chopped onion
1 cup coarsely chopped celery
2 tblsp tomato paste
7 cups low-sodium chicken stock
1 tsp salt
1/2 tsp coarsely ground black pepper
1/2 tsp paprika
1/2 cup loosely packed chopped parsley
1 1/2 cups canned tomato puree
8 oz. (1 link) chorizo sauce (suggest 6 links and using 1/2 andouille sausage)
1 1/2 cups elbow macaroni (use 2+)
1 tblsp red wine vinegar

Place beans in bowl, add cold water to cover, and let soak overnight. The next day, drain beans and rinse under cold running water. Set aside.

Heat 3 tblsp of the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onion and celery and saute until translucent, 5 to 7 minutes. Whisk tomato paste with chicken stock and add to pot. Add salt, pepper, paprika, parsley, tomato puree, and drained beans (if using canned I suggest waiting until you add chorizo to add beans) and stir with wooden spoon to mix. Cover and bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, covered, for 1 hour.

Heat remaining tablespoon oil in a frying pan over high heat. Add chopped chorizo and cook about 15 minutes, or until slightly crispy.

Add cooked chorizo and browned bits from the bottom of the pan (and canned beans), to soup pot. Cover and continue cooking another 30 minutes. Add macaroni and vinegar. Simmer, covered, another 30 minutes, stirring occasionally, until beans are tender. If beans are still a little firm, continue cooking 15 minutes more. Store leftover soup in a covered container in the refrigerator.

Sunday, November 8, 2009

Garden Fresh Tomato Soup submitted by Anya

4 c. chopped fresh tomatoes
1 slice onion
4 whole cloves
2 c. chicken broth
2 T. butter
2 T all-purpose flour
1 t. salt
2 t. white sugar, or to taste

1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.

2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt and adjust to taste.
(Anya used canned tomatoes and added celery, carrots and oregano into the stockpot.)

Serves 6