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AUTUMN SALAD
(from The Best of Sunset: 150 All-Time Favorite Recipes, 12/2001)
Prep and Cook Time: About 40 minutes
Notes: Up to 1 day ahead, rinse lettuce and radicchio, separate the
leaves, and drain. Wrap leaves in a towel, enclose in a plastic bag, and
chill to crisp.
Makes: 8 servings
1/2 cup hazelnuts
4 Satsuma tangerines (1 1/3 lb. total)
6 Medjool dates (4 oz. total)
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
5 cups lightly packed 3-inch pieces rinsed and crisped butter lettuce leaves
(see notes)
3 cups lightly packed 3-inch pieces rinsed and crisped radicchio
salt and pepper
1. Put hazelnuts in an 8- or 9-inch pan. Bake in a 350
degree oven until golden beneath skins, 12 to 15 minutes. Pour onto a
towel; let cool. Rub nuts in towel to remove loose skins. Lift nuts
from towel and reserve; discard skins.
2. Grate 1/2 teaspoon peel from 1 tangerine. Cut tangerine
in half and ream 1/4 cup juice; use another tangerine if necessary. Put
peel and juice in a wide, shallow bowl. Peel remaining tangerines.
Pull each apart into halves. Cut halves crosswise into 1/4-inch
think-slices. Add to bowl. Pit dates and quarter lengthwise.
Add the dates, lemon juice, and olive oil to the bowl.
3. Add lettuce and radicchio to bowl, mix, and add salt and pepper to
taste. Sprinkle with hazelnuts.
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BELGIAN WAFFLES
Serves 8
Heat Belgian Waffle iron on medium heat (#5 to #6) until
arrow on both sides is on BAKE.
Melt 2 sticks UNSALTED BUTTER in microwave.
Separate 4 EGGS, putting whites in bowl for Kitchen Aid mixer and yolks in
blender.
Start mixer on medium speed and beat until egg whites are stiff but not
dry. Measure out 2 cups sifted FLOUR.
Add 3 cups MILK, 4 teaspoons BAKING POWDER, and flour to blender.
Run blender and dribble in melted butter while it�s running.
Carefully fold blender mixture into egg whites, using a whip.
Spray both sides of waffle iron with CANOLA SPRAY.
Put 2/3 cup batter in middle of waffle iron and close lid.
Cook for 2 minutes on each side.
Carefully remove waffle to plate using plastic fork and cover with large domed
lid to keep warm. Serve with bacon
and warm syrup for breakfast.
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BAILEY'S CREME BRULEE
Makes 12 6-oz cups
(Recipe from Rich at Reidy O'Neil's Restaurant in San Diego)
6 1/2 cups whipping cream
1 cup Bailey's
12 egg yolks
1 cup sugar
2 tablespoons vanilla
Warm whipping cream and Bailey's over a double boiler. In a separate
bowl, mix together egg yolks, sugar, and vanilla. Slowly add the warm
cream mixture to the yolk mixture, stirring constantly. Pour mixture into
individual souffle cups and put souffle cups into a 2" deep pan. Fill the
pan with warm water and cover with foil. Bake at 350 degrees for 45
minutes or until set in the center. Don't over-cook, or eggs will curdle.
Remove from oven and let cool. These will keep in the fridge for three
days.
For the topping, mix equal parts brown and white sugar, then cover the tops
of the custards. Cook under the broiler until carmelized.
You can half this recipe, if you like.
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BAILEY�S CR�ME BRULEE
- MY VERSION
Makes six 6-oz. cups
Preheat oven to 300 degrees.
Lightly whisk together 4 EGG YOLKS, 1/3 cup SUGAR, and 2 teaspoons
VANILLA. Slowly add 2 1/4 cups WHIPPING CREAM and 1/3 cup BAILEY�S and
stir. Put six 6-oz. souffl� cups into a glass baking dish with 2�
sides. Have a bowl of hot tap water ready that has a spout.
Carefully pour cream mixture into cups. (This mixture should fit into six
cups perfectly.) Then open oven door and slowly put baking dish on middle
oven rack. Very carefully pour hot tap water into dish around cups to
about half-way up sides of cups. (Be very careful not to splash water into
souffl� cups!) Bake uncovered at 300 degrees for 35 minutes or until set
in the center. Don�t over cook. Transfer cups to rack and let cool
(for about 2 hours). Cover with plastic wrap and refrigerate until cold,
at least 4 hours. These will keep, covered, in the fridge for up to 3 or 4
days.
For the topping, mix equal parts brown and white sugar.
Sprinkle about 1 teaspoon onto each cup. Tilt and tap cup for even
coverage. Cook under the broiler until caramelized. OR you can use a
petit kitchen torch to brown the sugar until it is crunchy. Refrigerate
cups uncovered to re-chill, 30 to 45 minutes (but no longer). Serve.
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BARBECUED BABY BACK RIBS
4 � 6 pounds baby back ribs, cut into 2-rib pieces
2 bottles Martinelli's Sparkling Apple Cider (6 cups)
4 lemons, squeezed
2/3 cup some kind of barbecue rub
Jack Daniel�s Barbecue Sauce (Original No. 7 Recipe)
Put ribs into 2 zip-lock bags and pour in apple cider and
lemon juice. Marinate in the refrigerator for 4 to 6 hours, turning
several times. Drain ribs and blot dry with paper towels. Sprinkle
ribs with a barbecue rub or seasoned salt and rub in on both sides of meat.
Wrap ribs in aluminum foil and refrigerate for 1 hour. Light the barbecue
(we use a Weber grill) and set it up for indirect grilling by placing an
aluminum foil pan in the midst of the coals. Keep ribs wrapped and place
on barbecue
rack for 1 hour. Then unwrap ribs and barbecue
for 1/2 hour while brushing with Jack Daniels� Barbecue Sauce. Serve
with additional barbecue sauce, French fries and coleslaw.
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CALIFORNIA SALAD
Put one RED BELL PEPPER on broiler pan and broil 4 inches from heat, turning
with tongs, until skin is slightly charred. Place in paper bag for 10
minutes. Peel off skin with fingers, core, and slice. For dressing:
Mix 1 med. SHALLOT, finely chopped, 1 teaspoon DIJON MUSTARD, 2 tablespoons
SHERRY VINEGAR, 1/4 cup OLIVE OIL, SALT and PEPPER in small jar. Cover and
shake well. For salad: mix 1 head BUTTER LETTUCE and 1/2 head RED
LETTUCE, torn into bite-size pieces, red bell pepper slices, & crumbled GOAT
CHEESE. Add dressing and toss. Serves 4.
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CHEESECAKE SOUFFLE
(from The Cuisine of California by Diane Rossen Worthington)
Serves 8
NOTE FROM WORTHINGTON: This could also be dubbed the �San Andreas
Cheesecake,� as it occasionally develops a fault line in the center. Sprinkle powdered sugar over any cracks that develop, and you
will have a beautiful presentation.
The cake is supremely light, and the raisins, Marsala, and lemon rind give it a
nice balance. Serve at room
temperature for optimum flavor and texture.
� cup golden raisins
� cup California Marsala
FOR PASTRY:
1 cup pastry flour
Pinch salt
2 tablespoons sugar
� cup (1 stick) unsalted butter, frozen and cut into small pieces
1 egg yolk
1 pound cream cheese, room temperature
1 tablespoon all-purpose flour
� cup sugar
4 eggs, separated
� cup sour cream
1 teaspoon vanilla extract
� teaspoon salt
2 tablespoons grated lemon zest
FOR GARNISH:
Lemon leaves (optional)
Powdered sugar
- In
small bowl combine raisins and Marsala and leave to soften for 2 to 4 hours.
Drain.
- For
pastry: Preheat oven to 400 degrees F.
Combine flour, salt, and sugar in food processor fitted with steel blade.
Process a few seconds to blend.
Add butter and egg yolk and process until dough is just beginning to
come together and will adhere when pinched.
-
Press about half the pastry onto the base of a 9-inch springform pan.
Bake base without sides of pan for about 8 minutes or until pale
brown. Cool.
Attach springform sides to base and press remaining pastry inside rim
about halfway up sides. Chill.
Reduce oven temperature to 350 degrees F.
- For
filling: With electric mixer, beat
cream cheese until soft in medium bowl.
Add flour and sugar and mix well.
Add egg yolks, sour cream, vanilla, and salt and beat well.
Stir in lemon zest and raisins.
- Beat
egg whites until stiff. Gently fold
into cheese mixture. Pour into pan.
Bake for 45 minutes.
Cool to room temperature.
- To
serve, release sides of pan. Place
dessert on cake platter or basket and surround with lemon leaves.
Dust with powdered sugar.
ADVANCE PREPARATION:
May be kept up to 8 hours in refrigerator. Bring to room temperature before serving.
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CHERRY CHEESE PIE
(from Joan)
8 ounces cream cheese, softened
1/3 cup lemon juice
14-ounce can Eagle Sweetened Condensed Milk
1 teaspoon vanilla
21-ounce can Cherry Pie Filling
1/4 cup sugar
1/3 cup melted butter
1 1/4 cup Graham Cracker Crumbs
Preheat oven to 375 degrees. Spray 9-inch pie plate
with Pam. Mix sugar, butter, and crumbs together. Using the back of
a large spoon, press mixture into bottom and sides of 9-inch pie plate.
Bake crust at 375 degrees for 6 minutes. Let cool. Beat cream cheese
in a bowl. THEN add condensed milk, stirring. THEN add lemon juice
and vanilla. Mix well with wire ship. Pour mixture into crust.
Let chill at least 2 to 3 hours. After pie has firmed up, put cherry glaze
on top and spread evenly.
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CHICKEN CHILI IN A SLOW COOKER
- Finely chop 2 LARGE ONIONS. Set aside 1/4 cup to use
as a garnish. Seed and cut 2 RED BELL PEPPERS into 1/2-inch dice. Wearing
rubber gloves, seed and finely chop 1 JALAPENO CHILE. Heat 2 tablespoons
VEGETABLE OIL over medium heat. Saute onions for 3 to 5 minutes until
soft. Add bell peppers and jalapeno chile and saut� another minute. Add
1 tablespoon GROUND OREGANO, 2 tablespoons GROUND CUMIN, 1 teaspoon GROUND
CORIANDER, 1 teaspoon CINNAMON, and 1/4 cup CHILI POWDER. Stir until well
combined and remove from heat.
- Rinse and pat dry 4 half skinless, boneless CHICKEN
BREASTS. Cut chicken into 1-inch pieces.
- Drain 3 15-ounce cans of BEANS - 1 kidney, 1 pinto or
cannellini, and 1 black (or any combination of beans) - into a colander and
rinse with water.
- Into a large slow cooker, place chicken, beans,
onion/pepper mixture, 2 12-ounce cans of BEER, 1 14-ounce can CHICKEN BROTH,
and 2 14.5-ounce cans DICED TOMATOES. Stir all ingredients together, cover,
and cook on LOW heat for around 5 to 6 hours.
- Grate a 1-ounce square of UNSWEETENED CHOCOLATE and
add to slow cooker with 2 teaspoons salt. Stir and heat briefly, then serve
with bowls of SOUR CREAM, TOMATO SALSA, grated CHEDDAR CHEESE, and the
reserved chopped onions. Serves 6 to 8.
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CREAM OF LENTIL SOUP
(Adapted from a Madhur Jaffrey recipe)
Serves 8 to 10 as a first course
2 cups small green lentils, picked over, washed, and
drained (17.5 ozs.)
2 large yellow onions, peeled and chopped
48-oz.box of chicken broth
14 1/2 oz. can chicken broth
2 teaspoons salt, or to taste
Freshly ground black pepper
2 cups heavy cream
2 teaspoons ground cumin
2 tablespoons lemon juice
Put the lentils, onions, and chicken broth in a large pot
and bring to a boil. Cover, turn heat to low, and simmer gently for 1
hour. Puree the lentil mixture in batches in a blender (not a food
processor or broth can leak out the bottom). After each batch is pureed,
push the mixture through a food mill back into the large pot. Make sure
you push all the pulp through and leave only a small quantity of skins behind.
Add the salt, pepper, cream, cumin, and lemon juice. Mix and bring to a
simmer. Taste for seasonings.
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CREOLE TART FROM THE MOUNTAIN ROOM RESTAURANT IN
YOSEMITE
(from Chef Kirk Rose)
Make Rustic Rub for shrimp (or steak) by combining: 8 parts PAPRIKA, 4
parts CAYENNE, 3 parts FRESH GROUND PEPPER, 6 parts GARLIC POWDER, 6 parts SALT,
2 1/2 parts THYME, 2 1/2 parts OREGANO, 3 parts ONION POWDER. Rub on
shrimp, with tails on (or steak). Saute in olive oil.
For sauce, combine 1 EGG, 1 T. FRESH GARLIC, 2 T. LEMON JUICE, 2 T. chopped
PARSLEY, 2 T. chopped GREEN ONION, 1 T. CREOLE SEED or GROUND MUSTARD SEED, 1/2
t. CAYENNE, 1/2 t. SALT. Pulse in blender and then add 1 cup OLIVE OIL
while motor is running. Refrigerate at least 1 hour.
To assemble, place mayonnaise-type sauce in middle of dinner-size place.
If you wish, add a dollop of roasted red bell pepper aoli on top. Sprinkle
with roasted whole cumin seed. Surround with sauteed shrimp and serve.
It's a wonderful appetizer or very light entree.
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DORIS'S DIP
Bring 8 oz. cream cheese to room temperature. Mix with 1/4 cup
mayonnaise and about 1-2 teaspoons curry powder. Spread on medium plate.
Top with chopped chutney (may be mixed with fruit preserves). Top that
with 3 scallions, thinly sliced. Top that with chopped salted nuts
(peanuts, cashews, etc.) Serve with crackers as an appetizer.
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FISH AND CHIPS WITH BEER BATTER
Sift 1 cup FLOUR, 1 teaspoon BAKING POWDER, and 1/4 teaspoon SALT into a
large bowl. Make a well in the center and gradually add 3/8 cup BEER and
3/8 cup COLD WATER, stirring to form a smooth batter. Cover and allow to
stand for 20 minutes. Preheat Fry Baby deep fat fryer. Peel 1 lb.
potatoes and slice into fries. Deep fry potatoes in Fry Baby until golden
brown. Drain on paper towels and cover to keep warm. While fries are
cooking, cut two HALIBUT FILETS (about 6 ozs. each) in half lengthwise and pat
dry with paper towels. Dip the fish in the batter, gently shaking off the
excess. (NOTE: The batter will be very thick.) Deep-fry fish
for 3-4 minutes until crisp and golden. Drain on paper towels and serve
immediately with the fries and TARTAR SAUCE.
Serves 2.
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HERMAN'S BEAN DIP
(From Herman Schneider)
In food processor, process 2 cloves GARLIC, 1 large SHALLOT, and 1 JALAPENO
PEPPER. Add 1/2 can of RED OR BLACK OR PINTO BEANS (organic, fat-free),
1/2 to 1 teaspoon GROUND CUMIN, and 1/2 LEMON, squeezed. Process
again. Add the rest of the BEANS and a small amount of the BEAN JUICE and
process briefly. Serve with tortilla chips for a spicy appetizer.
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HERMAN'S OYSTER MUSHROOM HORS DOEUVRES
(From Herman Schneider)
Using fry pan with oven-proof handle, saut� about 1 lb. OYSTER MUSHROOMS in
BUTTER, adding lots of SALT. Add 2 cloves minced GARLIC and some chopped
PARSLEY. Put pan in 400 degree oven until mushrooms smell good.
Remove from oven, add more parsley and serve on small plates with forks.
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ICE CREAM OREO COOKIE DESSERT
(From Joan St. Laurent)
24 Oreo cookies
crushed (I take off the frosting on about half of them but you don�t have to)
1 stick of butter or margarine, melted
Mix the above together and then pat down in a 9 x 13 pan
Soften � gallon vanilla ice cream (or any other of your choice)
Cut in to pieces and spread over the Oreo crust. Freeze
1 stick of butter or margarine
1 can of Eagle Brand sweetened condensed milk, about 14 oz.
1 can of Hersey chocolate syrup, about 14 oz.
Mix and boil for 5 minutes while constantly gently stirring.
Cool completely.
Spread over the ice cream and freeze.
If desired pecans on top whole or crushed. Enjoy!
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LENTIL SOUP IN THE SLOW COOKER
(Serves 6 to 8)
- Wash and drain 1 pound LENTILS. Combine lentils, 2
14-ounce cans CHICKEN BROTH, 1 cup water, 1 medium ONION (peeled and cut
into quarters), and one BAY LEAF in large soup pot. Bring to a boil, then
lower heat and simmer covered for 40 minutes.
- While lentils are cooking, heat 1 tablespoon UNSALTED
BUTTER and 1 tablespoon OIL in large skillet over medium heat. Finely chop
1 large ONION and add to skillet. (OPTIONAL: can also add some finely
chopped carrots and mushrooms, if desired). Saut� until soft and
transparent. Add 1 14.5-ounce can DICED TOMATOES and 2 finely chopped
cloves GARLIC. Simmer uncovered for 10 minutes.
- Remove pieces of onion from lentils. Then put
lentils, onion/tomato mixture, 1/4 cup finely chopped PARSLEY, 1 teaspoon
finely chopped FRESH OREGANO, 1 teaspoon finely chopped FRESH THYME, and 2
14-ounce cans CHICKEN BROTH into large slow cooker. Cover and cook on LOW
setting for 4 to 6 hours.
- Before serving, remove bay leaf and use hand blender
to partially puree the soup. Turn slow cooker up to HIGH setting. Cut
about 12 to 16 ounces FULLY COOKED SAUSAGES (I like to use Andouille
Sausage) into 1-inch chunks. Then cut chunks into quarters. Add sausage
chunks to slow cooker with 1 cup WHIPPING CREAM, 1 teaspoon SALT, and 1/4
teaspoon finely ground BLACK PEPPER. (At this point, you can also add some
additional chopped parsley, fresh oregano, and fresh thyme.) Stir and then
heat for 10 to 15 minutes. Serve.
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MASHED POTATOES IN SLOW COOKER
For 12 adults and 2 children:
7 large russet potatoes at 12 ozs. each
= 5 1/4 lbs.
1 cup milk
1 cup whipping cream
1/2 cup unsalted butter, melted
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup shredded Parmesan or Asiago cheese
Salt and pepper
For 21 adults and 3 children:
12 large russet potatoes at 12 ozs. each = 9
lbs.
1 1/2 cups milk
2 cups whipping cream
3/4 cup unsalted butter, melted
1 1/2 cups grated Cheddar cheese
1 1/2 cups grated Monterey Jack cheese
3/4 cup shredded Parmesan or Asiago cheese
Salt and pepper
Peel and quarter potatoes. Place in very large pot
and add enough cold water to cover by 1 inch. Add about one teaspoon salt.
Bring to a boil, reduce the heat, cover, and cook 15 to 20 minutes, or until
tender. (NOTE: With large quantities of potatoes, this may take
longer. Test potatoes with a fork.) Drain into colander.
Return potatoes to hot pot and place over very low heat, tossing potatoes for
about a minutes to remove excess moisture.
Using potato ricer, rice all potatoes into large slow
cooker bowl (6-quart size). Mash with potato
masher, then add melted butter and mash some more. Add remainder of
ingredients and mash again. Then cover slow cooker and cook on LOW setting
for 2 to 3 hours. (NOTE: Potatoes may seem a bit runny at first, but
they absorb the liquids as they cook.)
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MUSHROOM AND
PEPPER MEDLEY
Serves 4 - 6
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, finely minced
1 small shallot, finely minced
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
Salt and freshly ground black pepper to taste
2 pounds total of at least 3 types of fresh mushrooms (such
as white button, portobello, oyster, shiitake,
porcini) washed, stems trimmed if necessary
Assortment of red, orange, and yellow bell peppers, cut
into eighths
- In a large bowl or baking dish, combine the olive oil,
vinegar, garlic, shallot, chives, parsley, and salt and pepper. Stir well,
and add the mushrooms and peppers, tossing until thoroughly coated.
- Marinate the vegetables, refrigerated, for at least 3
hours.
- Place non-stick grill pan (with holes in it) on the
barbeque, and place vegetables on it.
- Grill vegetables, turning often, until cooked through,
between 8 and 12 minutes.
- Serve as a side dish.
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OUR FAVORITE QUICK PIZZA
Place baking stone on middle rack of oven and preheat to 450 degrees.
Remove casing from two ITALIAN SAUSAGES (mild) and break up meat into fry pan
over medium heat. Cook for 5 to 10 minutes or until sausage is no longer
pink. Remove pan from heat and drain sausage on paper towels. Place
large BOBOLI PIZZA CRUST on round pizza pan that has holes in the bottom.
Top crust with one packet of BOBOLI TOMATO SAUCE and spread evenly over crust
with back of large spoon. Top with 1 1/2 cups shredded MOZZARELLA CHEESE.
Sprinkle with 2 or 3 pressed or chopped cloves of GARLIC. Sprinkle COOKED
ITALIAN SAUSAGE and 3/4 cup sliced MUSHROOMS on top. Grate PARMESAN CHEESE
over the top and sprinkle with dried ITALIAN HERB, SALT, and PEPPER. Spray
top of pizza lightly with olive oil spray. Bake for 10 minutes at 450
degrees. Remove to wooden cutting board and slice with pizza wheel.
Serves 3 to 4.
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SCOTCH SHORTBREAD
(Recipe is taken from November/December 2001 Cooks Illustrated magazine,
with modifications)
I bake mine in a special
shortbread pan. It�s round, made of glazed pottery, with a hole in the
middle and a design on the bottom.
2 cups unbleached all-purpose flour
2/3 cup superfine sugar
1/4 teaspoon salt
2 sticks cold, unsalted butter
Adjust oven rack to middle position and heat oven to 425
degrees. Spray shortbread pan lightly with Pam cooking spray. Put
flour, sugar and salt in food processor and turn it on briefly to mix. Cut
cold butter into 1-tablespoon pieces and add to food processor. Pulse a
few times to blend butter into flour/sugar/salt. Don�t overprocess!
There should still be tiny chunks of butter in the mixture.
Remove mixture from food processor and press lightly into
pan, smoothing the top. Turn oven heat down to 300 degrees and put pan in
oven. Bake for 60 minutes. Remove pan from oven. Run small
dull knife around edges of shortbread. Let cool in the pan for 10-15
minutes. Then carefully invert onto cutting board covered with parchment
paper. Immediately cut into 1 1/2-inch pieces with serrated knife.
Carefully lift parchment paper and shortbread onto cooling rack. Leave
until completely cool. If made in the evening, it can even be left
overnight.
Put shortbread into tightly-closed container. Can be
stored at room temperature for up to 7 days.
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SEARED SCALLOPS IN
CHIPOTLE CREAM
(from USA Cookbook, with modifications)
Serves 4
2 T. olive oil
3 cloves garlic, bruised (not chopped!)
1 ½ pounds sea scallops (dried with paper towels)
Freshly ground black pepper, to taste
2 cups defatted chicken broth
(I use Swanson Chicken Broth)
2 tablespoons pureed chipotles in adobo
(OR I use 1 tablespoon Frontera Chipotle Hot Sauce or Mo Hotta-Mo
Betta Chipotle
Adobo Hot Sauce)
1 cup heavy (or whipping) cream
Salt, to taste
½ cup thinly slivered fresh basil leaves
1.
Heat
the oil in a large skillet over low heat.
Add the garlic and cook, stirring occasionally, until just
golden, about 5 minutes.
Remove and discard the garlic.
Remove and reserve 1 tablespoon of the oil.
2.
Raise the heat to medium-high and sear
the scallops in small batches until just cooked through, 3 minutes on
each side, adding the reserved oil if necessary.
Season them with black pepper, transfer to a plate, cover with a
lid, and keep warm in a very low oven (250 degrees F).
3.
Add the chicken broth to the skillet and
bring it to a boil. Boil for
2 minutes, stirring up any brown bits on the bottom of the pan.
Reduce the heat to medium, add the chipotle sauce, and cook for 2
minutes, stirring occasionally.
Add the cream and simmer until it has reduced slightly and
thickened, 2 to 3 minutes (or possibly longer).
The sauce should coat the back of a spoon, and a finger should
leave a trail when drawn through it.
Season with salt.
4.
Spoon a generous tablespoon of the sauce
in the center of each dinner plate.
Arrange 6 scallops (or one quarter of the total) on the sauce,
scatter the slivered basil over the scallops, and serve immediately.
I like to serve this with a large salad and a French
baguette, cut in slices to dip into the sauce, and, of course, a good
white wine.
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SUE'S EASY BEAN SOUP
(Serves 4)
In large soup pot, saute 1/2 lb. SAUSAGE, cut into bite-size chunks, in small
amount of olive oil, stirring constantly. Drain. Add 2 cans (14 1/2
oz. each) S&W Ready Cut SALSA (Mild), 1 can (15 oz.) S&W pinquento or chili
BEANS, undrained, 1 can (15 oz.) S&W black BEANS, undrained, 1 can (15 oz.) S&W
white BEANS or garbonzo beans, undrained, 1 can (15 oz.) S&W kidney BEANS,
undrained, and handfull of chopped CILANTRO. Mix well. Cover and
reduce heat. Simmer 5 - 10 minutes, stirring occasionally. Garnish
with grated cheeses. NOTE: Beans with a sauce are great in this,
such as S&W Caribbean or Sante Fe Beans.
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SUE SHIELDS' CREAMED SPINACH SOUP
Nonstick cooking spray
1/2 cup chopped onion
1 (10-ounce) package cleaned spinach leaves
4 cups nonfat chicken broth (I use 2 cans Swanson broth which is 29oz.
instead of
32oz. and it is fine)
2 tablespoons flour
1 cup nonfat sour cream
1 teaspoon cumin
Chopped cilantro
Lemon peel strips
Spray saucepan lightly with nonstick cooking spray. Add onion and saut�
over medium-low heat until tender, 3 to 4 minutes. Stir in spinach leaves
and cook, stirring, until leaves are wilted, 3 to 4 minutes. Stir in
chicken broth and bring to a boil. Reduce heat and simmer until leaves are
tender, about 5 minutes.
Puree soup with immersion blender or pour into blender and puree until
smooth. Return soup to pot if removed to blender.
Stir flour into sour cream until smooth. Stir cream mixture and cumin into
soup. Bring to a boil. Reduce heat and simmer over low heat until soup is
thickened and flavors are blended, about 5 minutes.
Sprinkle chopped cilantro overtop. Garnish with lemon peel.
4 servings. Each serving 108 calories
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TARRAGON SAUCE (Terrific
gravy with turkey for Thanksgiving)
(Makes 9 cups)
We barbeque our large Thanksgiving turkey on a Weber
grill, basting it with a mixture of 1/2 MELTED UNSALTED BUTTER and 1/2 WHITE
WINE while it cooks. When the turkey is removed from the grill and left to
sit for 1/2 hour before carving it, we remove 1 1/2 cups of the BASTING LIQUID
from the aluminum foil pan that was placed under the turkey. Then we make
the gravy.
Mince 1/2 cup ONION. Melt 2 sticks UNSALTED BUTTER
in very large fry pan or Dutch oven over medium heat. Stir in onion and
cook gently for several minutes, being careful not to brown the onion. Add
3/4 cup FLOUR, stir with a wire whisk until thoroughly blended, and simmer a few
minutes. Stir in 2 14-ounce cans Swanson's CHICKEN BROTH and 1/2 cup white
wine and continue stirring slowly with the wire whisk until smooth and thick.
Reduce heat to low, add 1 tablespoon SALT, 1 1/2 teaspoons freshly ground BLACK
PEPPER, and 1 1/2 tablespoons dried TARRAGON. Stir to blend flavors.
Gradually add 2 cups HEAVY CREAM and 1 1/2 cups BASTING LIQUID (see above).
(NOTE: Add only 1 1/2 cups of the basting liquid, NO MORE.) Cover
and keep warm until ready to serve.
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TORTILLA PIZZAS
Serves 4
This is an old recipe that I have modified over the years. It was
originally from a Sunset cookbook.
Preheat oven to 375 degrees. Crumble 1 LB. GROUND BEEF into a large fry
pan and cook, stirring, over medium heat until lightly browned and crumbly
(around 5 minutes). Drain any excess fat. Slice 1/4 LB. MUSHROOMS
and add to meat with 1/2 TEASPOON SALT, 1 CLOVE MINCED GARLIC, and about 2/3 CUP
MILD SALSA. Cook, stirring, over medium high heat until liquid has
evaporated (around 3 to 5 minutes). Remove from heat.
Shred 8 OUNCES JACK CHEESE and set aside. Coursely chop ONE ONION and
1/2 RED BELL PEPPER and set aside. Brush 4 8-INCH FLOUR TORTILLAS on both
sides with olive oil using a pastry brush. Place two of them on each of
two cookie sheets. Spread tortillas with layers: (1) meat sauce, (2)
onion and red bell pepper, (3) 1 CAN (2 1/4 ounce) SLICED RIPE OLIVES that have
been drained, (4) jack cheese, and (5) 1/2 CUP GRATED PARMESAN CHEESE.
Bake at 375 degrees for about 6 to 8 minutes.
Watch carefully so they don't burn!! While they are in the oven, peel and
slice 1 AVOCADO. Remove pizzas from oven and top each with strips of
avocado and a spoonful of SOUR CREAM. Serve immediately.
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YAKITORI
In small bowl, mix 2 T. SOY SAUCE, 2 T. DRY SHERRY, 2 T. BROWN SUGAR, 3/4 t.
FRESHLY GRATED GINGER, 1 GARLIC CLOVE, PRESSED, to make Teriyaki Sauce. Cut 2
HALF CHICKEN BREASTS (SKINNED AND BONED) into 1-inch pieces. Marinate in
Teriyaki Sauce 3 to 4 hours if time permits. About 20 minutes before
serving, alternate pieces of chicken and 4 GREEN ONIONS, cut in 1-inch lengths,
on 4 wooden skewers. Baste with Teriyaki Sauce. Barbecue over coals
10 to 15 minutes, turning and basting 3 or 4 times. Move away from heat or
reduce heat if sauce starts to burn. Heat any remaining marinade.
Serve over chicken. Makes 2 servings. Serve with steamed rice and a
salad.
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INDIVIDUAL YORKSHIRE PUDDINGS
These are baked in special Yorkshire Pudding Trays made by La Forme.
Each tray makes four individual Yorkshire puddings. I use two trays to
make eight Yorkshire puddings to serve four people. Sift 3/4 cup
all-purpose FLOUR and 1/2 teaspoon SALT into large mixing bowl. Make a
well in the center and whisk in 1/2 cup MILK. In a separate bowl, whisk
two EGGS until fluffy. Add them to the batter and mix well. Add 1/2
cup WATER and whisk until large bubbles form on the surface. Cover with
plastic wrap and refrigerate for 1 hour.
Preheat oven to 425 degrees. Add 1/2 teaspoon UNSALTED BUTTER to bottom
of each of the four cups in each tray and place trays in oven for 1 to 2
minutes, just until butter melts. Remove trays from oven and swirl to coat
bottoms of cups with butter. Whisk the batter again until bubbles form on
the surface. Fill cups 1/2 full of batter and place in 425-degree oven for
10 minutes. Then reduce heat to 350 degrees and cook for another 10
minutes, or until puffed and light golden. Remove from trays and serve
immediately with butter.
Serves 4 with 2 Yorkshire puddings each.
NOTE: To serve 10 people, make 20 Yorkshire puddings. Use 1 7/8
cups FLOUR, 1 1/4 teaspoons SALT, 1 1/4 cups MILK, 5 EGGS, 1 1/4 cups WATER, and
a total of 3 1/3 tablespoons BUTTER.
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