Hazelnut Spice

Hazelnut Spice

Use this spice to sprinkle on yogurt, roasted winter squash, or mushrooms.  Toasted pecans can replace the hazelnuts. 

Ingredients:

Dried zest of 1/2 orange

1/4 teaspoon fine grain sea salt

1/4 cup toasted hazelnuts

1 tablespoon brown or muscovado sugar

3/4 teaspoon ground cinnamon

1 teaspoon finely ground espresso beans

1 teaspoons poppy seeds

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Directions:

Use a mortar and pestle to crush the orange with the salt.  Add the hazelnuts, brown sugar, cinnamon, and espresso and continue to crush until you have achieved a sandy, pebble consistency.  Stir in the poppy seeds.  Store in an airtight container in a dark place and use within a few weeks.

Chocolate Whiskey Cake

Chocolate Whiskey Cake

Ingredients:
12 tablespoons unsalted butter, cut into
    1-inch pieces, more for pan
3/4 cup plus 2 tablespoons unsweetened
    cocoa powder
1 ½ cups brewed strong coffee
½ cup Irish whiskey
1 cup granulated sugar
1 cup light brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon fine sea salt
¼ teaspoon black pepper
⅛ teaspoon ground cloves
3 large eggs
2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips
Powdered sugar, for serving (optional)

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Directions:
Heat oven to 325 degrees. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.

In a medium saucepan over low heat, warm coffee, Irish whiskey, 12 tablespoons butter and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.

In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.

Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.

Mocha Almond Fudge

Mocha Almond Fudge

Yield: 4 dozen
Ingredients
1 (12 oz.) bag dark chocolate chips
1 (14 oz.) can sweetened condensed milk
1 cup toasted almonds, chopped
2 tablespoons unsalted butter, room temperature
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt

*

Directions:
Line a 9-inch square baking dish with parchment paper, leaving a 2-inch overhang on both sides.

In a medium saucepan over medium heat, combine chocolate chips with butter and condensed milk and, stirring continuously, cook until mixture is totally melted and smooth. 4-7 minutes.

Once smooth, stir in vanilla and almond extract, and espresso powder and salt.  Fold in toasted almonds and pour mixture into lined baking sheet.

Place in refrigerator and let set at least 3 hours before extracting from baking dish and cutting into squares.

Soubise

Soubise

I came across this recipe in the New York Times.  It  had the description to serve with a chicken dish.  The recipe does have great flavoring for a rice dish and could be served with any meat.

Ingredients:
4 tablespoons unsalted butter
14 cups Spanish onions, 2 cups diced and 12 cups thinly sliced, about 3 pounds in total
2 tablespoons thyme leaves
Kosher salt and freshly ground black pepper, to taste
½ cup short-grained risotto rice, like Arborio
½ cup grated Gruyère cheese
⅔ cup heavy cream
Chopped parsley to finish

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Directions:

Preheat oven to 300 degrees. 

Melt the butter in a large Dutch oven set over medium heat and, when it foams, add the onions, thyme, salt and pepper. Cook slowly for 15 to 20 minutes, stirring often and turning the heat down if it threatens to scorch the butter, until the onions are soft and translucent. 

As the onions cook, bring a small pot of water to a boil and add the rice to the pot. Cook the rice for 5 or 6 minutes, then drain it. Add the rice to the onions and stir to combine. 

Cover the Dutch oven tightly and place it in the oven. Allow to cook, undisturbed, for 35 minutes. Remove from oven and allow to sit for 30 minutes more.

Before serving, remove the top of the Dutch oven, stir the rice, and place over a medium-low flame to reheat. Stir in the cheese and the cream and cook, stirring occasionally, until the dish is hot. Add the parsley to serve.

Pumpkin Cheesecake

Pumpkin Cheesecake

Ingredients:
Serves: 12
2 cups gingersnap cookie crumbs, about 40 cookies 
6 tablespoons butter, melted 
2 tablespoons granulated sugar 
2 packages (16 ounces) cream cheese, softened 
3/4 cup firmly packed light brown sugar 
3 eggs 
1 can (15 ounces) pumpkin 
1 tablespoon flour 
2 teaspoons vanilla extract
1 teaspoon ground Saigon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg,

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Directions:

Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.

For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and spices; beat until smooth. Pour into crust

Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack

Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.

Vanilla Whipped Cream: 
Beat 1 cup heavy cream, 
1/4 cup confectioners' sugar 
1 teaspoon vanilla extract 
in medium bowl with electric mixer on high speed until stiff peaks form.

Broccoli Salad

Broccoli Salad

Ingredients:
1 ½ teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
¾ cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.

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Directions:
In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. 

Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Fried Cinnamon Apples

                      Fried Cinnamon Apples

Ingredients:

5 large apples (any kind you have on hand is fine)...
2 T. butter (not margarine)
1/4 C. brown sugar
1 T. white sugar
1/2 tsp. cinnamon

Directions:
Wash the apples and dry them off with a cloth. Slice the apples away from the core and chop them into cubes or bite size pieces. Melt the butter in a skillet over med. high heat. Once melted, add the apples to the pan and cook the apples, stirring occasionally, for about 6 minutes. Reduce the heat to medium and add both sugars and the cinnamon. Stir to combine and continue to cook for another 5-6 minutes (don't let them get mushy). Serve warm...we had ours over vanilla ice cream.

Country Apple Fritter Bread

Country Apple Fritter Bread

Ingredients:
Bread Loaf:
1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk or almond milk
2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

optional: 1/2 cup walnuts or pecans

Old-Fashioned Creme Glaze
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

Directions:
Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

Mix brown sugar and cinnamon together in a bowl. Set aside.

In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

Beat in eggs, 1 at a time, until blended in; add in vanilla extract.

Combine and whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

Mix milk into batter until smooth.

Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.

Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.

Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

To make glaze:
Mix powdered sugar and milk or cream together until well mixed.
Let cool for about 15 minutes before drizzling with glaze.
Serves 8

**Optional:
Substitutions: I've also substituted this with 1/2 cup Greek Yogurt, 1/3 cup milk and add 1/4 teaspoon baking soda instead of 1/2 cup milk as called out in the bread loaf ingredients.
Baking options: Bake 30-40 min. for 2 loaf recipe, 15-20 minutes for muffins or 50 -60 minutes for one full loaf recipe or until toothpick inserted in center comes out clean.

Prosciutto + Mushroom Chicken Breast Sauté

Prosciutto & Mushroom Chicken Breast Sauté

This dish comes from Phillis Carey's very handy cookbook Fast and Fabulous Chicken Breasts. It is easy and fast, and the wine, prosciutto and mushrooms provide wonderful flavors. Phillis likes this recipe because it uses the basic cooking techniques she teaches. Serve it with basmati rice.

Serves 4

Ingredients:
2 skinless chicken breasts, cut in half
Salt
Black pepper, freshly ground
½ cup unbleached all-purpose flour
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup prosciutto, chopped
½ pound mushrooms, sliced
½ cup dry white wine
½ cup chicken stock
1 cup plum tomatoes, seeded and diced
3 tablespoons fresh basil, chopped
3 tablespoons Parmesan cheese, freshly grated 

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Directions:

Trim the chicken breasts and lightly pound between two sheets of plastic wrap to an even ½-inch thickness. Season with salt and pepper to taste. Place the flour on a plate and coat chicken well, shaking off excess.

Melt 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the chicken and brown lightly, about 2 minutes per side. Remove the chicken and place on a plate.

Add the remaining tablespoon of butter to the skillet along with the garlic and prosciutto, and cook 1 minute. Add the mushrooms and cook until they begin to brown and most of the liquid has evaporated, about 6 minutes. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken stock and bring to a simmer.

Return the chicken to the skillet and cook for 5–7 minutes or until cooked through, turning over once. Transfer chicken to serving plates.

Stir the tomatoes and basil into the sauce and simmer until thickened slightly. Spoon over the chicken and sprinkle with the Parmesan.

Salt Rising Bread

Salt Rising Bread

 Sister Abigail’s from The Shaker Cook Book by Caroline B. Piercy.
This bread makes, Hands Down, the best toast!
Ingredients:
1 c scalded milk
½ c coarse cornmeal
3 c milk
¾ t salt
1 T sugar
5 T lard or butter
3 c sifted bread flour
2 ½ c sifted all-purpose flour

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Directions:

Scald milk; pour over cornmeal. Let stand in a warm place until bubbles rise to the surface (about 2 ½ hours).

Then heat milk just lukewarm and add to it salt, sugar, shortening and dissolve thoroughly. Now add the cornmeal mixture and set bowl in a dish of lukewarm water until bubbles rise throughout mixture.  

Work in sifted bread flour. When well blended, work in sifted all-purpose flour and knead until sponge is very elastic. Divide into 3 parts and work into loaves. Place in pans and let rise to double the bulk. 

Place loaves in a moderate (350°) oven for 15 minutes and then increase heat to 425°. Loaves should bake 1 hour total. Note that bread flour must be used in the above recipe. Since this is a painstaking recipe, it is best not to reduce the rule to a single loaf. 

Moreover, the bread gives off such a tempting aroma when baking that one will regret, at this stage, of not doubling the recipe.   This recipe doesn’t call for buttering the sponge, bowl, loaves or bread pans, but all of the other Shaker recipes do call for buttering each. In general directions it says NEVER to eat hot bread from oven as it will continue to emit gasses until it is cool.

Rigatoni And Cauliflower Al Forno

Rigatoni And Cauliflower Al Forno

Ingredients:
1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
Extra-virgin olive oil
Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
¼ teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
½ teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
½ cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish

*

Directions:
Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.
Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It’s fine if some pieces don’t brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)
Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.
Tip
And to Drink ... Cauliflower, garlic and the rest of the ingredients in this dish collectively cry out for a dry, citrusy white wine with plenty of lively acidity. Where you look depends on your mood. I’ve been in a Sicilian mood myself, so I would reach for a savory white from Mount Etna, made primarily from the carricante grape, or other good southern Italian whites like falanghinas or fianos from Campania. More options? If you want to get esoteric, perhaps a so-called orange wine from northeastern Italy, actually a white made nutty and amber-orange by prolonged contact with the grape skins; a ribolla gialla from Friuli-Venezia Giulia or, if you can find one, a vespaiolo from Veneto. Beyond Italy, a crisp sauvignon blanc, a Chablis, an aged Muscadet or even a good Champagne. As long as the wine is dry and lively, it should go well. ERIC ASIMOV

Pork Tenderloin on Mascarpone Polenta with Basil Tomato Relish

FRESH HERB RUBBED PORK 

TENDERLOIN ON MASCARPONE 

POLENTA WITH BASIL TOMATO RELISH   

    

Serves 4.

Pork:

1 T. kosher salt

1 T golden brown sugar

1 T. grated lemon zest

1 T. crushed red pepper flakes

1 T. paprika

1 T. minced garlic

1 T. chopped fresh thyme

3 T. chopped fresh rosemary

2 pork tenderloins (2 lbs. total)

2 T. olive oil

*

Polenta:

2 cups whole milk

3 cups chicken broth

1 cup corn meal

Salt and pepper to taste

2 T. unsalted butter

1/2 cup freshly grated Parmesan 

1 T. chopped fresh oregano

4 oz. Mascarpone cheese

*

Basil Tomato Relish:

4 large plum tomatoes, seeded 

and diced

1/4 cup chopped fresh basil

1 T. chopped thyme

2 T. minced shallot

2 T. balsamic vinegar

1 T. extra-virgin olive oil

* 

Directions:

1. For Pork combine salt and sugar with lemon, garlic, herbs and spices.  Trim pork of all fat and silverskin.  Massage rub into tenderloins and wrap individually in plastic wrap.  Refrigerate 4 to 8 hours.  

2. Preheat oven to 400 degrees.  Heat olive oil in a large skillet on medium high heat.  Unwrap pork and sear on all sides in oil, 6 to 8 minutes.  Transfer pork to a parchment-lined baking sheet.  Roast 20 to 25 minutes or until pork reaches an internal temperature of 155 degrees.  Let rest 5 to 10 minutes before slicing on a diagonal into 1/2 inch thick slices.

3. For Polenta, bring milk and broth to a full boil in a large pot.  Slowly whisk in the corn meal and continue to cook at a simmer until cornmeal is tender and polenta has thickened, stirring often.  Stir in butter, Parmesan, oregano and mascarpone until melted. Season to taste with salt and pepper.

4. For Relish, toss all ingredients in a medium bowl until coated with oil and vinegar.  Season to taste with salt and pepper and let stand at room temperature for 1 to 3 hours.

5. To serve, Spoon polenta on plates.  Top with sliced pork and a large spoonful of the relish.  

Hummus The Best Ever!

Ingredients:
2 cups cooked skinless chickpeas
1 garlic clove, green sprout removed then minced
½ cup tahini, well-stirred before measuring
½ teaspoon kosher salt
Juice of 1 lemon
Chickpea cooking liquid, cold, or cold water, as needed
Extra-virgin olive oil, for finishing

*

Directions:
In the bowl of a food processor, puree the chickpeas and garlic until a thick paste forms. Give this a couple of minutes (longer than you'd think). With the machine running, add the tahini, salt, and lemon juice. Slowly add cooking liquid or water, a tablespoon at a time, until the hummus is very smooth and light but still thick (again, process a little longer than usual). 

Taste and adjust with salt and lemon juice as needed.

Spoon the hummus onto a six small plates, spreading the hummus with the back of a spoon to form a well in the center. Drizzle with olive oil and serve immediately.

Sour Cream Rolls

Sour Cream Rolls

Ingredients:
2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
3 tablespoons butter, divided
1 egg

*

Directions:
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and 2 tablespoons butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place in a greased 13×9-in. baking pan. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 25-30 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.

Carmel Apple Muffins

Carmel Apple Muffins

Ingredients
For the topping:
3 apples about 1 1/2 pounds, peeled, cored and sliced 1/4-inch thick
1/2 cup dark brown sugar
8 tablespoons (1 stick) unsalted butter
Pinch kosher salt
1/2 cup chopped walnuts, toasted optional
For the muffins:
2 cups all-purpose flour
3/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
3/4 cup sour cream
1 teaspoon vanilla extract

*

Directions:
For the apple topping:
Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.
In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.
To make the muffins, 
In a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.
In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

Heirloom Tomato Pie

Heirloom Tomato Pie

Our daughter Barbara has a beautiful garden which she uses as a primary food source during the growing season.  She is not only an excellent cook but very innovative while being very resourceful.  She found this recipe on "Dishing Up The Dirt" blog.  If you go to the site you will agree, Barbara's photo has more appeal than their published take!

Crust

2 cups almond meal/flour 
3 cloves of garlic, minced
2 Tablespoons fresh basil, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup olive oil
1 Tablespoon + 1 teaspoon water
Cashew Herb Filling
1 cup raw cashews (soaked in warm water for 30 minutes)
2 cloves of garlic, minced
3 Tablespoons fresh lemon juice
1/4 cup fresh basil, diced
2 Tablespoons fresh parsley, diced
1/4 cup water + additional to thin if necessary
1/2 teaspoon salt
Tomatoes
2 medium sized heirloom tomatoes, sliced into 1/4 inch thick slices
1/2 cup cherry tomatoes, sliced in half
Olive oil for drizzling
salt + pepper
fresh basil, roughly chopped
Serves 4

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Directions:

Place the sliced tomatoes in a single layer on paper towels. Sprinkle with salt and let rest for about 10 minutes. Flip the tomatoes and place on another layer of paper towels. Sprinkle with a little more salt and keep aside until ready to use.

Preheat the oven to 400F. Grease a 9 inch pie plate with plenty of oil. In a mixing bowl, stir together the almond meal/flour, garlic, basil, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.

Press the dough into your prepared pie plate until it is evenly dispersed across the bottom and up the sides. Bake until the crust is lightly golden and firm to the touch. About 18-20 minutes.

Prepare the cashew herb sauce by draining and rinsing the soaked cashews. Place the garlic, lemon juice, basil, and parsley in a food processor. Process until finely chopped. Add the cashews, 1/4 cup water and salt. Process until it reaches the consistency of a thick ricotta cheese (add more water-1 teaspoon at a time-until desired consistency) Taste test and adjust seasonings as needed.

Remove the pre-baked pie crust from the oven. Spread a medium-thick layer of the cashew-herb sauce over the crust (there will be leftovers!) then layer with the sliced tomatoes (after patting them dry). Sprinkle with fresh basil, salt + pepper. Drizzle the whole pie with a little olive oil and place back in the oven for 40-45 minutes, or until the crust is dark brown and the tomatoes are lightly shriveled. If the crust is becoming dark brown too early, place a layer of tin foil over the crust to prevent burning.

Remove from the oven and let the pie cool for 25 minutes before slicing and enjoying.

Blue Plate Special

Blue Plate Special

As I begin this commentary, it is 6:53 a.m. and my counter tells me 67 people have already  logged on to my blog today to glean a recipe.  As a cook we all know when we share the results of our labors we like to hear mmmmmm, thank you,  or gee, that is great tasting, just an indication the fruits of our labor are appreciated.  I too would like to hear a comment from those who use the recipes from my site.  I have posted 1896 recipes to date.  

E-intelligence is online for anyone to avail themselves.  Wikipedia, Google Search, and other web sites offer so much information to us with pop-up ads which is monetary payment they receive from that advertiser for our use of their information sites.  Personal web-sites are not designed with that advantage.  Our payment for our time and research is your comment.  You not only glean a recipe, you are taking many hours of choosing, typing, researching, and testing in the kitchen. 

According to the counter on my blog, I have had the following recipes viewed by 6:53 a..m. today.

Flaky Tender Pie Crusts  65 views

Tuscan Soup  24 views

Cauliflower Mashed Potatoes With Easy Mushroom Gravy  8 views

Lazarus Chicken Salad  7 views

Lazarus Bread Pudding With Whiskey Sauce  6 views

Of the 110 people who came to my site early today, no comments were left which is my measure of appreciation.  This makes me wonder if my information is taken for granted.  The total number of views of my 1896 recipes / posts since 5/2007 are 106,354.  The total number of comments posted are 535.  

When my number of recipes / posts reaches 2000, my blogging will be fulfilled.  

To leave a comment a space is available at the bottom of every page.  No email address is ever visible to me and your name is optional.  Please be counted. 

Candied Citrus Peel

Candied Citrus Peel

You can buy candied citrus peel but it is never as good as homemade. It is not difficult to make and it lasts.

Ingredients:
3 organic lemons
3 organic oranges
2 organic grapefruit
2 cups sugar

*

Directions:
Rinse the fruit well, then dry. Cut a slice off the top and bottom of each fruit. Take each fruit and stand on one of the cut sides. Cutting down with a sharp knife remove the peel with the pith in large pieces. Keep the flesh for juice or fruit salad. If any flesh is attached to the pith, remove it. 

Place the peels in a large saucepan, cover them with cold water and bring to a boil. Reduce the heat and simmer for 1 hour, pushing the peels down under the water. As they cook, they will soften and sink.

Drain and rinse the peels with cold water. Cut the peels into small dice. Place the sugar in the saucepan and add 1 cup (250 mL) water. Heat, stirring to dissolve the sugar. Once the sugar is dissolved, bring to a boil and boil for 1 minute. Add the diced peel and simmer for 45 minutes, stirring occasionally. After this time they will be very soft and translucent.

Using a slotted spoon, remove and place them, in a single layer, on a large baking sheet lined with wax paper. Leave at room temperature. After about 2 hours transfer them onto another wax-paper-lined baking sheet. Leave for another 2 hours then repeat the process. Leave the peels at room temperature for about 2 days or until dry. Once dry, place in a screw-top jar. Keeps for up to 2 months refrigerated.

Makes about 2½ cups (625 mL)

Fried Eggplant With Chickpeas

Fried Eggplant With Chickpeas

Ingredients:

For the eggplant

2 pounds baby or small Italian eggplant, sliced into 1/4-inch-thick rounds
Fine sea salt, as needed
3 to 4 tablespoons extra-virgin olive oil, more as needed
1 large white onion, halved and thinly sliced
2 garlic cloves, minced
1 ½ teaspoons garam masala
½ teaspoon sweet paprika
¼ teaspoon black pepper
⅛ teaspoon cayenne
1 pound ripe tomatoes, chopped (about 2 cups)
1 ¾ cups (one 15-ounce can) cooked chickpeas, drained and rinsed if canned

*

For the mint chutney
1 cup mint leaves
1 cup cilantro leaves and tender stems
1 serrano or jalapeño pepper, seeded and roughly chopped
1 scallion, cut into 1-inch lengths
1 garlic clove, roughly chopped
2 teaspoons lemon juice, more to taste
¼ teaspoon fine sea salt, more to taste
Plain yogurt, for serving (optional)

*

Directions:

Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.

Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.

Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.

While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.

Serve the eggplant topped with the chutney and yogurt if you like.

Hot Chicken Sandwiches

Hot Ckicken Sandwiches from Lee's Drive In

This is a recipe from a small Drive-In with carhops in the town where we lived for many years. I am sure the owner was able to educate his daughters just from the sale of the chicken sandwiches. For your next football party, birthday party, or any party, use this recipe!

*

Ingredients:
50 oz. can of shredded chicken,
1 can of cream of chicken soup and
1 sleeve of ritz crackers crushed,

*

Directions:
Mix all ingredients together, can add more crackers if you think it is too thin. Mix it, warm it, and serve it!

Apple Kuchen

Apple Kuchen

Kuchen is German and translated means cake.

Ingredients:
1 ½ cups all-purpose flour, plus flour for dusting pan
½ cup sugar, plus 1 tablespoon for sprinkling apples
¼ cup raw honey
3 eggs
1 tablespoon grated ginger
2 ounces candied ginger, diced
½ teaspoon grated lemon zest
½ teaspoon salt
2 teaspoons baking powder
3 medium apples, peeled and quartered

For the Glaze:
¼ cup sugar
¼ cup honey
3 tablespoons lemon juice

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Directions:

Make the cake: Heat oven to 325 degrees and position a rack in the middle of the oven. 

Butter and flour a 9-inch cake pan, preferably a springform pan. 

With an electric mixer, cream the butter and sugar, then add honey and whip for 1 minute, until fluffy. Beat in eggs one at a time, until well incorporated, then whip for 2 minutes. Stir in grated ginger, candied ginger and lemon zest. 

Whisk together flour, salt and baking powder and add to bowl, mixing briefly to make a stiff batter. Pour batter into prepared pan. 

With a paring knife, cut slits in each of the apple quarters on the rounded, outer part of the wedge, slicing partway through at 1/8-inch intervals. Arrange apple quarters slit-side-up over the batter. Sprinkle surface with 1 tablespoon sugar. 

Place cake pan on a baking sheet and put on middle rack of oven. Bake for about 45 minutes, or until an inserted skewer emerges dry. If cake is browning too rapidly, tent with foil until done. Cool on a rack, then carefully unmold. 

Make the glaze: Put sugar, honey and lemon juice in a small saucepan over medium heat, stirring until sugar is dissolved and mixture bubbles, about 2 minutes. Paint surface of cake and apples with warm glaze. 

Cake will keep for several days, tightly wrapped, at room temperature.

Roast Chicken With Plums

Roast Chicken With Plums

Ingredients:
2 large lemons
2 tablespoons ground sumac
4 teaspoons kosher salt
1 tablespoon black pepper
1 teaspoon cinnamon
1 teaspoon allspice
4 tablespoons extra-virgin olive oil
4 garlic cloves, grated on a microplane or minced
2 chickens, 4 to 4 1/2 pounds each
1 bunch thyme, more for garnish

For The Plums:
2 ¼ pounds plums, halved or quartered if large
4 shallots, sliced into 1/4-inch-thick rounds
2 tablespoons honey
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice

1 bay leaf, torn in half

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Directions:

Grate the zest from the lemons and place in a small bowl. Set aside the zested lemons.

Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest. Stir in 3 tablespoons of the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the chickens, including inside the cavity.

Divide thyme bunch in half and place in the chicken cavities. Place chickens on a roasting rack set over a rimmed baking sheet, and let marinate, uncovered, in the refrigerator for at least 1 hour or up to 24 hours.

When ready to roast, let chickens come to room temperature for 30 minutes. Heat oven to 450 degrees.

In a large roasting pan, toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tablespoons water. Spread out plum mixture evenly over the bottom of the pan. Place chickens on the rack over the plums in the pan. Roast for 30 minutes.

Meanwhile, squeeze 1 tablespoon juice from reserved lemon and mix it with remaining 1 tablespoon olive oil. Drizzle this over the chicken, then continue to roast until the birds are golden-skinned and cooked through, about 30 to 45 minutes longer.

Let chickens rest, covered lightly with foil, for 10 minutes. Carve and serve with the plums and more thyme for garnish.

Tzatziki Sauce

TZATZIKI SAUCE

(makes 3 cups)

Ingredients
2 cups plain Greek yogurt 
2 cups diced cucumber
1/2 cup fresh dill minced
2 teaspoons fresh mint minced
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

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Directions

In a medium bowl, combine all the ingredients and stir until fully incorporated. Chill before serving.

Almond Joy Cookies

  Almond Joy Cookies

Ingredients:
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

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Directions:
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Sugar Cookies

Sugar Cookies

Ingredients
Cookie:
1 cup butter, softened
¾ cup canola oil
1¼ cup granulated sugar
½ cup powdered sugar
1 Tbsp water
1 tsp almond extract
2 eggs
½ tsp baking soda
½ tsp cream of tater
1 tsp salt
5½ cups of flour

Frosting:
½ cup butter, softened
½ cup light sour cream
5 cups powdered sugar
½ tsp vanilla
food coloring of choice

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Directions:

Preheat oven to 350 degrees.

In a bowl, cream together the butter, canola oil, granulated sugar, powdered sugar, water, and almond extract. Then add in eggs and blend to combine.
Add in the baking soda, cream of tarter, and salt. Blend to combine.

Then add in flour and blend just until combined,
Shape dough into golf ball sized balls. Place 6-8 on your cookie sheet depending on how large it is. Then dip the bottom of a drinking glass in sugar and then press the golf ball sized dough down until about ½ inch thick and the edges get a crinkly effect.

Bake for 8-10 minutes. This is a little tricky because the cookie will look under done. they really don't get any color to them. They will just look firm. Do not over bake.

Allow cookies to cool and then refrigerate.

For the frosting, cream the butter, sour cream, sugar, and vanilla together until well blended. If needed add a little milk.

Spread frosting over chilled cookies and serve. Makes 2 dozen.