= V4 Outline MultiLine TabWidth=30 H="__Read Me" A = Appetizers, Hors Dervs B = Bread C = Cookies D = Dessert G = Grilling Outside I = Ice Cream L = Liquids-Beverages M = Main Dish S = Sauce, Dressing, Marinade, etc. V = Salad H="A Garlic Potato Dip 1" http://www.cdkitchen.com/recipes/recs/11/Greek_Garlic_Potato_Sauce__Skordalia39822.shtml Skordalia - Greek Garlic Potato Sauce Ingredients: 5 medium sized Idaho potatoes 3 small lemons, juice of 25 cleaned garlic buttons (adjustable amounts) 1 cup Olive oil 1 heaping Tbsp table salt 1 cup potato stock (water that potatoes are boiled in) Directions: Boil potatoes with jackets in plain water (Removing jackets distorts taste of potato). While potatoes are boiling, clean garlic buttons and place in processor bowl along with salt. Pulse until finely chopped then with a spatula push garlic pieces down side of bowl to bottom. Juice the lemons and set aside. When potatoes are done, peel each one and place in processor bowl. Cut each potato into 2 or 3 large chunks then add lemon juice, olive oil and potato stock. Pulsate in spurts until completely blended and creamy. Before pouring into serving dish, taste for maybe more salt, lemon juice or olive oil according to your taste. Allow sauce to rest at least 2 hours for flavors to blend. Refrigeration is best with styles 2 and 3. Traditionally, this sauce was made with a wooden mortar and pestle, however, today we have food processors which blend the ingredients faster and smoother. This recipe is for larger sized food processors although it can be made the other way if time and patience is permitted. It can be served with either fried or broiled fish and on vegetables like zucchini, squash and eggplant fried, broiled or boiled in plain salt water along with green beans and certain wild greens. The amount of garlic buttons can be regulated according to taste, either stronger or weaker. If you like garlic, you'll love this sauce. Variations: 1. Add 1/4 cup white vinegar to basic recipe. 2. Corfu Style -- in place of potato stock, use 1 - 8 oz. plain yogurt. 3. Athenian Style -- in place of potato stock, use 1 - 8 oz. sour cream 4. In some parts of Greece, they use stale bread soaked in milk instead of potatoes and add 1 tsp. almond extract. H="A Garlic Potato Dip 2" http://splendidtable.publicradio.org/recipes/sauce_garlic.html Greek Garlic Sauce Adapted from Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient, by Linda and Fred Griffith. Serves 8 to 12 This thick Greek garlic sauce makes a marvelous dip to be served with vegetables as an accompaniment to fish or chicken. Avoid using a food processor or an electric mixer, which can make potatoes gluey. * 2 large russet potatoes, peeled and cut into small (1/2-to-1/4-inch) cubes * 6 plump garlic cloves * 1/2 teaspoon kosher salt * 1 large egg yolk (optional, but makes a firmer dip) * 3/4 cup extra-virgin olive oil, plus more if needed * 1/4 cup fresh lemon juice * 3 tablespoons white wine vinegar * Freshly ground white pepper Pita bread, celery, carrot, bell pepper, and fennel sticks for dipping Cover potatoes with water in a 3-quart saucepan and bring to a boil over high heat. Reduce heat to low and simmer until potatoes are tender, 15 to 20 minutes. Drain, rinse with cold water and process through a ricer or mash thoroughly. Meanwhile, put garlic and salt in a large wooden bowl and pound with a pestle until thoroughly mashed. Gradually add potatoes and pound them with garlic. If mixture is still hot, let cool 15 minutes, then add egg yolk, if using, and vigorously mash or beat in with a wooden spoon. Alternating olive oil with lemon juice and vinegar, gradually add both to potato mixture, vigorously mashing or beating. Using a fork, add pepper, mixing briskly until very smooth. Mix in more olive oil, or even some water, a little at a time, if sauce is too thick to use as a dip. Spoon into a container and store, covered, in refrigerator. It will keep for about 1 week. Bring to room temperature several hours before serving. Spoon into a bowl and serve with fresh vegetables and pita for dipping. H="B Atkins Revolution Rolls" Atkins Revolution Rolls 3 eggs 1 Tsp Splenda dash of salt 3 T. cream cheese pinch of cream of tartar Preheat oven to 300 Warm the cream cheese in microwave for a few seconds to soften then add the yolks, Splenda and salt to the cream cheese and mix well. In a separate bowl, whip egg whites and cream of tartar until stiff. Using a spatula, gradually fold the yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with Pam (or use non-stick aluminum foil) and spoon the mixture onto the sheet, making 6 mounds (I use silicon egg rings to shape them). Flatten each just a little. Bake about 35 minutes, checking for dryness. Makes 10 @ .4 carbs, 0 fiber, 58 Calories, 4 fat, 3 protein If you have a convection oven you can bake them at 250 for an hour or so depending on your oven, the object is to dry them out thoroughly. I refrigerate mine for a day so they get that bread texture, it took me a few tries to get the oven timing down but now I make these nearly every day, I use them as rolls for dinner, bread for sandwiches and bread for cinnamon toast, they are very versatile. H="B Bread Sticks - Tomato & Basil" Tomato Basil Bread Sticks 1/2 cup warm water 1 large egg 1/2 cup tomato paste 2 tablespoons vegetable oil 1 teaspoon salt 3 cups bread flour 1 tablespoon sugar 2 teaspoons dried minced onion 2 teaspoons dried basil 1/2 teaspoon garlic powder 2 teaspoons active dry yeast Prepare dough in your Automatic Breadmaker using the Dough Setting. When the unit signals and the cycle is completed, remove dough. Divide dough into 20 pieces. Stretch and roll out each into a 15-inch rope. Place on 2 greased baking sheets. Cover with clean cloth, and let rise for 20 minutes. Egg Wash 1 large egg 1 tablespoon water Coarse salt Combine egg and water in a small dish. Brush each breadstick with egg mixture. Sprinkle with salt. Bake at 350F., for 10 to 12 minutes or until golden brown. Makes 20 breadsticks. H="B Bread, Mike's Simple" Mike's Simple Bread Machine Bread 1 Cup water 1 teaspoon salt 2 Tablespoons Raw Sugar (white sugar is ok too) 2-3 Tablesoons of oil (EVO is best) 1 Cup whole wheat flour 2 Cups unbleached all-purpose flour 2 1/2 teaspoons bread machine yeast Add ingredients to bread pan in that order. Mix on the 1 pound loaf setting, even though this is the 1.5 pound recipe. I usually take it out 10-20 minutes before the end of the cycle so it's still soft and a bit doughy. Feed the cap to David. H="C Cranberry Cookies" Francine's Cranberry Cookies (John Varley's Sister) ¾ c margarine 1 ½ c sugar 1 1/8 c brown sugar 3/8 c milk 3 T orange juice 2 eggs 4 ½ c flour 1 ½ tsp. baking powder ¾ tsp. salt 3/8 tsp soda 1 ½ c chopped nuts 12 oz. cranberries [3 ¾ c] fresh or frozen Heat oven to 375 degrees. Cream butter, sugar, and brown sugar. Stir in milk, orange juice and eggs. Mix in remaining ingredients. Drop by tsp. about 2" apart onto greased baking sheet. Bake 10-15 minutes. I buy packages of fresh cranberries when they are on sale and place them in the freezer for future use. H="C Neiman Marcus Chocolate Chip Cookie" NM Chocolate Chip Cookie Recipe An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free. Ingredients: 1/2 cup unsalted butter, softened 1 cup brown sugar 3 tablespoons granulated sugar 1 egg 2 teaspoons vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1-3/4 cups flour 1-1/2 teaspoons instant espresso powder, slightly crushed 8 ounces semisweet chocolate chips Directions: 1.Cream the butter with the sugars until fluffy. 2.Beat in the egg and the vanilla extract. 3.Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. 4.Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies. H="D Banana Pudding Cake" NOLA BANANA LAYERED PUDDING CAKE Recipe Courtesy of Emeril Lagasse 2 cups milk 1 cup sugar 1/2 teaspoon pure vanilla extract 5 egg yolks 1/4 cup cornstarch 1/4 cup water 1 cup sweetened flaked coconut 1 tablespoon butter 1 1/2 tablespoons gelatin 4 tablespoons water 1 1/2 cups graham cracker crumbs 1 stick melted butter 9 bananas, peeled and cut into 1/4-inch slices 4 cups sweetened whipped cream 12 Ladyfingers Sprigs of fresh mint In a nonstick saucepan, over medium heat, combine the milk, sugar, and vanilla. Whisk to dissolve the sugar. When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks. Whisk to blend well. Temper the egg mixture to the milk mixture. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally. Dissolve the cornstarch in the water. Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 minute. Using a wooden spoon, continue stirring for about 2 minutes. Stir in the coconut. Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes. Soften the gelatin in the water and stir into the hot custard. Pour the mixture into a glass bowl. Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming. Cool completely, stirring occasionally and chill for at least 4 hours. In a mixing bowl, combine the crumbs and butter. Mix well. Press into the bottom of a 10 inch spring-form pan. Bake until firm, about 6 to 8 minutes. Remove and cool completely. Fold in 2 cups of the whipped cream to the pastry cream. To assemble, spread about 1 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and chill for at least 4 hours. Remove from the refrigerator and top with the remaining whipped cream. Remove the spring-form and press the ladyfingers firmly into the sides on the pastry cream. Slice the dessert into individual servings and garnish with fresh mint sprigs. Yield: 20 servings H="D Bananas Foster" BANANAS FOSTER Recipe Courtesy of Emeril Lagasse 8 tablespoons butter, cut into cubes 1/2 cup brown sugar 1/2 teaspoon ground cinnamon 4 ripe bananas, peeled and cut lengthwise into halves 1 cup banana liqueur 1 cup Myers Rum 1 pint vanilla bean ice cream 8 (about 1-inch thick) slices of yellow pound cake Powdered sugar in a shaker 4 sprigs of fresh mint In a large sauté pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for 2 minutes. Pull the sauté pan off the burner. Carefully add the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not, ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. To assemble, place two scoops of ice cream, between two slices of pound cake, forming a sandwich. Place the sandwich in the center of a shallow bowl. Spoon two banana halves on top of the sandwich. Spoon the sauce over the top. Garnish with powdered sugar and fresh mint Yield: 4 servings H="D Brownie Pie" CAMPGROUND BROWNIE PIE Recipe courtesy Emeril Lagasse, 2000 For the Brownies: 1 teaspoon solid vegetable shortening 1 cup sugar 1/2 cup flour 1/3 cup cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt 2 eggs 1/4 cup water 1/2 cup vegetable shortening, melted 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips For the Pudding: 4 cups heavy cream 6 tablespoons cornstarch 1 cup sugar 1 cup semisweet chocolate chips 1 teaspoon pure vanilla extract To Assemble: 1 cup mini marshmallows 1/2 cup chopped pecan pieces 1/2 cup mini chocolate chips 1/4 cup powdered sugar 1/4 cup cocoa powder 2 tablespoons milk 1/2 cup caramel sauce 2 cups sweetened whipped cream Shaker powdered sugar Sprigs of fresh mint For the Brownies: Preheat the oven to 350 degrees F. Grease a 10-inch spring-form pan with the teaspoon of shortening. In a mixing bowl, combine all of the ingredients, except for the chocolate chips. Mix well. Fold in the chocolate chips. Pour the batter into the prepared pan and spread the batter evenly over the pan. Place on the middle rack of the oven and bake for 20 minutes. Remove from the oven and cool completely. For the Pudding: In a small bowl, combine 6 tablespoons of the cream and cornstarch together and mix to form a paste. In a 2 quart, nonstick saucepan, over medium heat, bring the cream to a simmer. Add the paste and remaining ingredients stirring constantly until the chocolate melts. Continue to cook for 8 minutes, stirring often, until creamy and thick. Remove from the heat and pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pudding to keep a skin from forming. Let cool to room temperature. To assemble: Spread the pudding evenly over the brownie. Sprinkle the marshmallows, pecans and mini chocolate chips over the pudding. For the frosting: In a small bowl, combine the powdered sugar, cocoa powder and milk, mix well. Drizzle the chocolate frosting and caramel sauce over the top. Cover the pan with plastic wrap and refrigerate for at least 8 hours. Remove from the refrigerator and slice into individual servings and place on serving plates. Garnish with a dollop of whipped cream, powdered sugar and fresh mint. Yield: 12 servings Prep Time: 1 hours 0 minutes Cooking Time: 8 hours 0 minutes H="D Chocolate Torte" TWO-NUTS CHOCOLATE TORTE Recipe courtesy Jamie Oliver 5 1/2 ounces shelled and peeled almonds 5 1/2 ounces shelled walnuts, finely ground 11 ounces semi-sweet chocolate 1 heaped teaspoon unsweetened cocoa powder 9 ounces butter 3 1/2 ounces sugar 6 large free-range eggs, separated Salt Preheat the oven to 190C/375F/Gas 5. Line the bottom of an 8 to 10-inch tin with a piece of greaseproof paper. Butter the bottom and sides then dust with flour. Place the nuts into a food processor and whizz up until finely ground. Then add the chocolate and cocoa and whiz for 30 seconds to break up the chocolate. Remove to a bowl and set aside. Add the butter and sugar to the food processor and beat until pale and fluffy. At this point add the egg yolks 1 at a time them mix together with the chocolate and nuts. In another bowl beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the chocolate, butter and nut mix. Pour all the mixture into the tin. Bake in a preheated oven about 1 hour. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for 5 seconds; when removed it should be reasonably clean. Serve with whipped cream, ice-cream or crème fraiche. Yield: Yield: 8 servings Prep Time: 15 minutes Cooking Time: 1 hours 0 minutes H="D Coconut Charlotte" COCONUT CHARLOTTE Recipe Courtesy of Emeril Lagasse 2 cups milk 1 cup sugar 1/2 teaspoon pure vanilla extract 5 egg yolks 1/4 cup cornstarch 1/4 cup water 1 cup sweetened flaked coconut 1 tablespoon butter 1 1/2 tablespoons gelatin 4 tablespoons water 1 recipe of Sponge Cake 2 cups Strawberry jam, warm 1/2 cup whipped heavy cream 1 1/2 cups sweetened whipped cream In a nonstick saucepan, over medium heat, combine the milk, sugar, and vanilla. Whisk to dissolve the sugar. When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks. Whisk to blend well. Temper the egg mixture to the milk mixture. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally. Dissolve the cornstarch in the water. Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 minute. Using a wooden spoon, continue stirring for about 2 minutes. Add the coconut and continue stirring for 2 more minutes. Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes. Soften the gelatin in the water and stir into the hot custard. Pour the mixture into a glass bowl. Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming. Cool completely, stirring occasionally and chill for at least 4 hours. Carefully peel the cake back from the paper. Place the cake on a fresh piece of parchment paper. Roll and unroll the cake several times. Using a spatula, spread the jam, evenly, over the sponge cake. Using the paper underneath to help you, carefully roll the cake tightly. Refrigerate until set, about 1 hour. Remove from the refrigerator and slice into 1/4-inch round slices. Butter a shallow 9-inch steel ring and a baking sheet. Line both the sides and bottom of the ring with the cake slices, packing them tightly without overlapping them. Fold the whipping cream into the coconut mixture. Spoon the coconut mixture into the mold. Cover with plastic wrap and refrigerate until set, about 3 hours. Remove from the refrigerator and invert onto a glass serving platter. Slice the mold into individual servings and garnish with sweetened whipped cream and mint Yield: 16 to 20 servings H="D Gingerbread" ST. OSWALD'S GINGERBREAD SQUARES [Also known as Grasmere Gingerbread] Taken from Paul Mason & Anna Franklin's "Lammas: Celebrating the Fruits of the First Harvest": In the village of Grasmere (in the English Lake District) gingerbread is traditionally eaten on the Saturday nearest to St. Oswald's Day (5 August). The village children are given pieces of gingerbread stamped with the Saint's name and a shiny new coin. St Oswald's Gingerbread is popular with visitors to Grasmere; such well-known celebraties as Tom Cruise and Nicole Kidman have visited the village bakery to try it. The local recipe is a closely guarded secret [the same holds true for the traditional Sally Lunns recipe, sold in Bath, England, which was found in an old bakery, with a great deal of history attached to it; and as a history buff, this is why I would adore finding these- and other- British traditional recipes, for my love of history], but the variation given below is probably even better: * American---Imperial---Metric---Measurements * 6 Cups-----1 1/2 lb.--675 g.---all-purpose white flour * 1/2 Cup----1 1/5 oz.--40 g.----ground ginger * 1 tsp.-----1 tsp.-----1 tsp.---ground cinnamon * 1 tsp.-----1 tsp.-----1 tsp.---baking powder * 1 1/2 Cup--8 oz.------225 g.---brown sugar * 3 Tble.----1 1/2 oz.--40 g.----crystallized ginger * 1 Cup------8 oz.------225 g.---butter * 1 1/4 Cup--1 lb.------450 g.---treacle * 1/4 pt.----5 fl. oz.--150 ml.--brandy or dark rum * 1----------1----------1--------egg, beaten * Mixture of milk and egg yolk (to glaze) In a bowl, sift the flour, spices and baking soda together. Add the crystallized ginger and mix in. Melt the butter with the tracle in a pan. Remove from the heat and stir in the brandy or rum. Add the beaten egg to make the dough smooth. Grease a large baking tray, and line with parchment paper (greaseproof paper). Spoon on the mixture, and bake 70 to 80 minutes at 350-degrees F. (180-degrees C./Gas mark 4). Remove from the oven, and brush with the milk and egg glaze. Return to the oven for another 10 minutes. Allow to cool for 10 to 15 minutes, then tip out on a wire wrack. Cut the gingerbread into sqaures and store in an airtight tin. [Although...if anyone know where one might obtain said, "closely guarded" recipes, please, speak up! Heh heh heh... Personally, I feel that the bakers of Sally Lunns are being a bit unethical, because it's not even their reciupe, but an old one they found in an old house, there! So, I personall draw the line at being so secretivce with any "found" recipe, for goodness sake!] H="D Lady Fingers" LADY FINGERS **Recipe adapted from LaVarenne Practique Cookbook, by Anne Willan, published by Crown 2 tablespoons butter 3/4 cup plus 2 tablespoons sifted flour 4 egg yolks 1/2 cup sugar 4 egg whites, beaten until stiff Pinch of salt 1 teaspoon vanilla powdered sugar for dusting Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center Yield: 24 ladyfingers H="D Peanut Brittle" Rita Rothermel's Microwave Peanut Brittle 1 Cup White Sugar 1/2 Cup White Karo Syrup 1 Cup Raw Peanuts (can use _____) <-- could be "blanched" Mix in 1 quart glass measuring cup. Microwave on high for 3 minutes, stir, microwave another 3 minutes. May have to reduce power on full size microwaves, on compact microwaves use full power. Add 1 teaspoon vanilla 1/8 teaspoon salt 1 Tablespoon butter Microwave 2 minutes. Add 1 teaspoon baking soda, stir WELL. QUICKLY pour onto lightly buttered cookie sheet, mixture will start to harden with baking soda. Cool and break up. H="D Pineapple Crisp" Pineapple Crisp Recipe courtesy Tanya Holland 1 golden pineapple, peeled, cut in half, cored, and sliced into half moons 1/3 cup dark rum 1 cup sliced almonds 3 tablespoons light brown sugar 1/4 teaspoon cinnamon Pinch ground ginger 3 tablespoons flour 3 tablespoons butter Cook and caramelize pineapples in non-stick pan until softened. Add rum and cook off alcohol. Pulse almonds, light brown sugar, cinnamon, ginger, flour, and butter in food processor. Fill 5-inch round gratin dishes with cooked pineapple and top with crisp mixture. Cook in a preheated 400-degree oven until brown and bubbly on top, about 10 to 12 minutes. Yield: 6 servings Prep Time: 20 minutes Cook Time: 30 minutes H="D Sheila's Pudding - Naked Chef" SHEILA’S PUDDING Recipe courtesy Jamie Oliver 6 ripe peaches or nectarines, halved and stones removed 4 heaped teaspoons unrefined sugar, like turbinado 4 tablespoons water 1 vanilla pod, scored lengthwise and seeds removed 4 1/2 ounces butter 4 1/2 ounces caster sugar 2 large free-range eggs 4 1/2 ounces self-raising flour Preheat the oven to 350 degrees F. Put the peaches in a saucepan with the unrefined sugar, the vanilla seeds and 4 tablespoons of water. Simmer for 5 and then place into a well greased and lightly floured ovenproof dish or bowl. Beat together the butter, sugar and eggs until light and fluffy. Add the flour, mix thoroughly and spread over the peaches. Bake in the preheated oven for 45 . Remove from the oven and serve with hot custard or something cold, like vanilla ice-cream or crème fraiche. Yield: 6 servings Prep Time: 20 Cooking Time: 50 Difficulty: Easy H="D Shoofly Pie" EMERIL'S SHOOFLY PIE Recipe Courtesy of Emeril Lagasse 2 cups flour 1 1/2 cups light brown sugar 1/4 teaspoon salt 1/2 stick of butter 2 teaspoons baking soda 1 1/2 cups hot water 2 eggs 2 cups Steen's 100 percent Pure Cane Syrup 1 teaspoon pure vanilla extract 2 unbaked 9-inch pastry shells 16 scoops of vanilla bean ice cream Preheat the oven to 450 degrees F. In a mixing bowl, combine the flour, brown sugar, salt and butter. Mix until the mixture resembles a coarse crumb-like mixture. Divide the mixture in half. In another mixing bowl, whisk the baking soda and 1/2 cup of the water together. Whisk until dissolved. Add the eggs, cane syrup, vanilla and remaining water. Whisk until smooth. Fold one half of the crumb mixture into the sugar filling. Pour the filling into the prepared pie shells. Sprinkle the remaining crust evenly over the filling. Place in the oven and bake for 10 minutes. Reduce the heat to 375 degrees F and bake for 25 to 30 minutes or until the top is firm. Remove from the oven and serve warm with ice cream. Yield: 16 servings Prep Time: 25 minutes Cooking Time: 40 minutes Difficulty: Easy H="D Sponge Cake" BASIC HOT-MILK SPONGE CAKE Recipe Courtesy of Emeril Lagasse 1/2 cup milk 1 tablespoon plus 2 teaspoons butter 8 large eggs 2 cups plus 2 tablespoons sugar 1 cup bleached flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon pure vanilla extract Preheat the oven to 350 degrees F. In a small saucepan, heat the milk and 1 tablespoon of butter, over medium heat. Put the eggs and 2 cups of sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. With the machine on low, beat in the warm milk mixture. Sift the flour, baking powder, and salt together in another large mixing bowl. Add the egg mixture and vanilla, fold to mix thoroughly so the mixture is smooth. Grease 12 by 17-inch baking sheet pan with the remaining butter. Sprinkle with the remaining 2 tablespoons of sugar. Pour the cake batter evenly into the pan and bake until the cakes spring back when touched, about 15 minutes. Let cool for about 2 minutes. Sprinkle a piece of parchment paper with powdered sugar. Using a thin spatula or knife, loosen the edges of the cakes, then flip onto the paper. Cool completely Yield: one 12 by 17-inch sheet cake H="D Twin Peaks Cherry Pie" 8 inch Crust: 1-1/2 c. flour 1/2 c. Crisco 1/4 c. ice water Mix flour and Crisco with fork. Add ice water. Mix with your hands. When blended, roll into ball and refrigerate overnight. To roll out: flour both rolling pin and flat surface, split ball in two, roll out 1/2 to fit pan and 1/2 for lattice. Filling: 3 c. cherries (pitted, sour frozen) 1 c. water 1c. Baker's sugar 4 T. cornstarch 1/8 t. salt Thaw cherries at room temp and strain (yields 2 c. juice). Taste for sweetness, more/less sugar may be needed. Add 1 c. water to make 3 c. juice (reserve 1 c. juice for cornstarch mix). Dissolve cornstarch in 1 c. juice, stir with whip. Combine 2 c. juice, 2/3 c. sugar, salt, and bring to a boil. Add cornstarch mix, cook until clear, about 5 min. (if cooked to long, syrup gets gummy). Remove from heat, stir in 1/3 c. sugar (blend thoroughly). Pour mixture over cherries, fold with wooden spoon, cool (stir mix while cooling to prevent scum from forming on top). Pour mix in pie shell. Top completed pie with lattice crust. Bake @ 425 degrees for 35-40 min ========================== Title: Twin Peaks Cherry Pie Categories: Pies Yield: 1 servings 2 cn sour cherries * 1 c sugar 3 T cornstarch 1/8 t cinnamon 1 pn salt 1 T lemon juice 1/4 t vanilla * 16-oz each, drained and pitted; reserve 1/2 c liquid. Combine sugar, cornstarch, cinnamon, and salt in medium saucepan. Stir in reserved cherry liquid and lemon juice. Bring to boil over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in cherries and vanilla. Cool completely. Preheat oven to 425. Prepare your favorite pastry for a double-crust pie or use 1 pkg (15 oz) refrigerated pie crusts. Roll half the pastry on lightly floured surface into a 12-inch circle; line 9-inch pie plate with pastry. Spoon in filling. Roll remaining pastry into an 11-inch circle; cut vents with small, sharp knife. Place pastry over filling; trim edges, leafing a 1-inch overhang. Pinch edges together. Fold overhang up over edge and flute. Bake 15 minutes. Reduce heat to 375; bake 30 minutes more, until crust is golden and filling is bubbly. Cool on wire rack. Serve warm or at room temperature. H="G Victor's Steak Burgers" Ok guys its summer and cookout times are here. Hamburgers You say? Lol Yes why not make the ULTIMATE steak HAMBURGER and guess what? super easy. These can be made in 2 different sizes small and standard size. First: baker "hard" rolls (this is a MUST)they can have seeds. 1 pound of ground sirloin 1 pound of regular ground beef(using this combo gets juicy burgers everytime. mix the 2 pounds together in a bowl and make pattys fitting to the buns you are using Then grill on a open fire. serves 4 to 6 depending on size of burger patty. This Hanburger should only be served with salt and pepper + raw onions and pickels if desired (NO CATSUP OR MUSTARD) period! AS This HIDEs THE MEAT FLAVOR) Impress this on your guests Tell them these are steak burgers.Not Mc donalds wana bes Grilling tip NEVER PRESS THE BURGER ON THE FIRE. COOK ONE SIDE AT A TIME. PRESSING DRYS THEM OUT. There you have it. Yours Truly Victor P.S. Have you ever looked under a bun of a BIG MAC LATELY? what happend to the patty? It has the thickness of paper. They should re name it the micro mac. Lol H="I Bananas Foster Ice Cream Pie" BANANA FOSTER ICE CREAM PIES Recipe Courtesy of Emeril Lagasse, 1999 4 tablespoons butter, cut into cubes 1/2 cup brown sugar 1/2 teaspoon ground cinnamon 4 ripe bananas, peeled and cut lengthwise into halves 1/4 cup banana liqueur 1/2 cup Myers Rum 1 quart of cream 8 egg yolks 12 (3-inch) tart shells of graham cracker crust 3/4 cup caramel sauce 4 egg whites 1/4 cup sugar In a large saute pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for 2 minutes. Pull the saute pan off the burner. Carefully add the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not, ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. Remove from the heat and cool completely. In a food processor, fitted with a metal blade, add the banana mixture and puree until smooth. In another saucepan, add the cream. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Whisk the banana mixture into the cream mixture. Mix thoroughly and cool completely. Add the banana/cream mixture to the electric ice cream machine. Process according to manufactures directions. Place a tablespoon of the caramel over each tart shell. Spread a heaping 1/2 cup of the ice cream over the caramel sauce, filling each tart shell completely. Place the tarts in the freezer until frozen, about 1 hour. In the bowl of an electric mixer, fitted with a wire whip, whip the egg whites until soft peaks form. Add the sugar and continue to beat to stiff peaks. Remove the tarts from the freezer and spread the meringue over ice cream. Place the tarts on a baking sheet and place in the oven. Bake until the meringue is golden brown, about 4 to 5 minutes. Remove from the oven and serve. Yield: 12 servings H="I Ice Cream - Coconut" Coconut Ice Cream Recipe courtesy Cheryl E. Smith 2 cups milk 2 cups heavy cream 2 cups coconut milk 1 cup coconut flakes, toasted 8 egg yolks 11/2 cups sugar Pinch salt Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes. Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar. Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath. Churn in a standard ice cream machine. Yield: about 2 quarts Prep Time: 20 minutes Cook Time: 20 minutes H="L Coffee Drinks" Death from the Kettle: Coffee (6 teaspoons per cup) Powdered Malt Extract (2 teaspoons per cup) Drinking Chocolate (3 teaspoons per cup) Chocolate-Coffee Swirl Ice-cream (1 tablespoon per cup) Put powdered ingredients in bottom of tall, chilled glass. Add just enough boiling water to cover powdered ingredients. Mix until thick paste forms. Fill glass 3/4 full with milk. Add ice-cream. Stir vigorously till paste and milk mix. Sit down (DO NOT TAKE THIS STEP LIGHTLY). Drink. Coffee Soda: 1/2 cup coffee Ice cubes 1/4 carbonated water or cola Strip of lemon, lime, or orange peel Pour coffee over ice and add carbonated water. Garnish. Café con Leche: Leave your freshly ground coffee soaking in cold water for about 3 days and then strain and bottle. (Keeps for ages.) Used for "Café con Leche" (with hot milk.) Use about 2 litres to a kilo but you can vary it depending on your taste. Great warmer for a winter morning. Mint Mocha: 8 fl oz cold coffee 2 fl oz creme de menthe 1 pint chocolate ice cream Very thin chocolate mint wafers Combine coffee, ice cream, and creme de menthe in blender. Blend on low speed. Spoon into sherbet or wine glasses, and garnish each serving with a chocolate mint wafer. Orange Coffee: 16 fl oz very hot coffee 1 tbspn grated orange peel 1 tbspn sugar 4 glasses Cognac Whipped Cream Mix the coffee with sugar, grated orange peel and the Cognac Pour into glasses and top with a dab of whipped cream and a slice of orange peel. H="L Ponche - Drink" Ponche by Aaron Sanchez (stud!) Paladar (161 Ludlow St between Houston and Stanton Sts, 212-473-3535) Serving a proper pot of tea is very important to the British, but things are a little different in Mexico, where the popular hot drink ponche is brewed with tons of fruit and injected with a healthy dose of tequila. "It's the Mexican version of tea, and it's like a potion," says Paladar chef-owner Aaron Sanchez, who re-creates the drink ($5) at his Lower East Side Nuevo Latino restaurant. Crumpets are optional. 3 Golden Delicious apples, peeled, cored and cut in eighths 3/4 cup raisins 1 lb guava, quartered 3 pieces sugarcane, each cut in strips lengthwise 1/2 cup pitted prunes 1 cup sugar 4 pieces Mexican cinnamon or cinnamon sticks 8 cups water 8 oz tequila Place all ingredients except tequila in a large stockpot, and bring to a boil. Lower heat, then simmer for 1 hour. Pour into a mug; add a shot of tequila. Makes 8 servings. H="L Watermellon Vodka" WATERMELON VODKA Recipe courtesy Jamie Oliver 1 large, ripe watermelon–give it a smell and slap to check for ripeness 1 bottle best quality vodka (or even champagne) Simply cut a hole in the top of the melon, wide and deep enough to insert a funnel. Pour some of your chosen alcohol into the melon through the funnel, leave to sit for a day and pour in some more. The flesh will absorb the liquid, so pour in some more the next day–basically until it becomes saturated. When ready to serve, slice up into nice big pieces and get all your mates plastered on it! Yield: serves 15 to 20 Cooking Time: 48 hours 0 minutes Difficulty: Easy H="M Bell Peppers, Stuffed - Naked Chef" SLOW-COOKED AND STUFFED BABY BELL CHILE PEPPERS Recipe courtesy Jamie Oliver 10 small, round baby bell chile peppers (cherry peppers) Small bottle olive oil 2 good handfuls rocket (arugula) 1 good handful parsley 1 small handful capers, soaked and drained 1 handful anchovies 10 tablespoons balsamic vinegar or enough to cover Salt and fresh ground black pepper Halve the chiles, remove the seeds and then wash in cold water. Then drain. Tightly pack into a large earthenware dish and cover with the olive oil then place in the oven at 325 for about 45 minutes until tender. Carefully remove the dish from the oven and leave to cool. Take the chiles out of the dish. Pour the olive oil back into the bottle. This is great on salads, over mozzarella and other cheeses, on pizzas, or over pasta. Finely chop the rocket, parsley and capers. Roughly chop anchovies and then mix everything up in a bowl with balsamic vinegar. Season with salt and pepper. Stuff this filling into your bell peppers (cherry peppers) and serve on a plate as tapas. Yield: 10 servings Prep Time: 20 minutes Cooking Time: 45 minutes Difficulty: Easy H="M Broccoli and Feta Pasta" http://www.thekitchn.com/thekitchn/main-dish/recipe-velvety-broccoli-and-feta-pasta-046428 Velvety Broccoli and Feta Pasta serves 2-4 1 pound broccoli 2 tablespoons water Salt and pepper Olive oil 1/2 small onion or two shallots, chopped 2 cloves garlic, minced 1/3 cup chopped flat parsley 1 lemon, juiced 1/2 cup feta cheese (low-fat if you want to be good) - divided 1/4 cup water Cut the broccoli into small florets and steam on the stove or in the microwave with the 2 tablespoons of water. Season lightly with salt and pepper. Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it's well wilted. Pour in the lemon juice and simmer for about two minutes. Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer. Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta like the rotini above. H="M Chicken, Roasted - Naked Chef" FANTASTIC ROASTED CHICKEN Recipe courtesy Jamie Oliver 2 pounds chicken, preferably organic 1 large lemon 8 slices prosciutto or Parma ham, thinly sliced 1 to 2 cloves garlic, peeled and finely chopped 2 good handfuls fresh thyme, leaves picked and finely chopped Salt and freshly ground black pepper 4 ounces softened butter 2 pounds potatoes, peeled and cut into chunks 1 large celeriac, peeled Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat. It’s important to try to push your hand gently down the breast, being careful not to rip the skin. With a peeler, remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side. Chop prosciutto and add to the bowl with the lemon skin, garlic and thyme. Season, with salt and pepper and then mix it all into the butter. Push this into the space you have made between the meat and the skin – rub and massage any that’s left over in and around the bird. It’s all tasty stuff. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Then put chicken in the hot roasting tray and roast in the preheated oven for 20 minutes. While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Cut the celeriac into irregular chunks around the same size as the potatoes. Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity of the chicken and lift it off of the tray for 20 seconds while I toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 40 minutes. Leave to stand for 10 minutes. Once the meat and vegetables have been removed, a little light gravy can be made in the tray with a splash of wine and stock, a little simmering and scraping. Yield: 6 servings Prep Time: 40 minutes Cooking Time: 1 hours 15 H="M Chiles Rellenos" CHILES RELLENOS c.1997, M.S. Milliken & S. Feniger, all rights reserved 1 cup plus 2 tablespoons grated Manchego cheese 1 cup plus 2 tablespoons grated Panela cheese 3/4 cup grated Anejo cheese 6 large Poblano chiles, roasted, peeled, slit lengthwise down one side and seeded Flour for coating 4 large eggs 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 cups vegetable oil 2 cups Roasted Tomatillo Salsa 6 tablespoons Crema In large bowl combine Manchego, Panela and Anejo cheeses. Set aside. Working on a towel-lined counter, spread open 1 chile at a time. Mold 1/2 cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Place on a platter and stuff the remaining chiles. (They can now be reserved for up to 2 days, well covered, in the refrigerator.) Preheat the oven to 350 degrees. Spread flour on a platter. Beat the eggs with the salt and pepper in a bowl wide enough for dipping. In a 9-inch cast-iron skillet heat oil over a medium-high heat. Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains. Then dip chiles into the eggs. Test the oil by dropping a bit of egg. If it sizzles immediately and rises to the surface, the oil is ready. Dip the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each. Fry 3 at a time until golden brown all over, about 1 1/2 minutes per side. Drain on paper towels. Reheat oil and repeat with remaining chiles. Transfer chiles to a baking dishe or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes. To serve, coat with Tomatillo salsa (other salsas can also be used). Top with a dollop of Crema. _________________________________________ TOMATILLO SALSA (GREEN SALSA) 1 pound tomatillos, husked, washed and cut into quarters 2 - 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped 1/2 cup cold water 1/2 medium onion, cut in half 2 bunches cilantro, stems and leaves 2 teaspoon salt In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days. CREMA 2 cups heavy cream 1/4 cup buttermilk In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week. Prep Time: 45 minutes Cooking Time: 20 minutes H="M Couscous & Vegetables - Naked Chef" COUSCOUS WITH GRILLED SUMMER VEGETABLES AND LOADS OF HERBS Recipe courtesy Jamie Oliver 9 ounces couscous 1/2 pint cold water 3 red peppers 1 handful asparagus, trimmed and peeled if necessary 2 or 3 small firm patty pan squash 1 small bunch spring onions, trimmed and finely sliced 2 to 4 fresh red chilies, seeded and finely sliced 3 good handfuls mixed fresh herbs (best are coriander, mint, flat leaf parsley) 1 recipe olive oil and lemon juice dressing (recipefollows) Salt Freshly ground black pepper Red wine vinegar Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as its soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. If you don’t have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be. When fully blackened, place in a sandwich bag, wrap in plastic wrap or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop. On a very hot ridged grill pan, lightly char the asparagus and patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chilies and torn or chopped herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It’s a beautiful thing. OLIVE OIL AND LEMON JUICE DRESSING: 2 tablespoons lemon juice 5 tablespoons best quality olive oil 1 level teaspoon salt 1 level teaspoon freshly ground black pepper Mix together all the ingredients Yield: 4 servings Prep Time: 20 minutes Cooking Time: 40 minutes H="M Fettuccine, Tom. Capers, Olives" Fettuccine with Tomatoes, Capers & Olives 1.5 pounds ripe tomatoes, peeled, seeded & chopped 4 cloves of garlic, finely chopped 1 pound dreid fettuccine .25 cup EVO 8 imported black olives, pitted and coarsely chopped 8 imported green olives, pitted and coarsely chopped 2 Tbs. capers, rinsed (and chopped if large) 3 Tbs. chopped flat-leaf parsley Kosher Salt freshly ground black pepper Toss tomatoes and garlic together in colander and drain while cooking. Cook fettuccine in large pot of well salted water, drain well and return to pot. Toss fettuccine with tomato mixture. Toss again with the EVO, olives, capers, parsley, salt and pepper. Let sit for 3-5 minutes to absorb the flavors before serving. Recipe in Fine Cooking's 2006 gueide, Great Finds, page 21 H="M Fish Pie - Naked Chef" FANTASTIC FISH PIE Recipe courtesy Jamie Oliver 6 large potatoes, peeled and diced into 1-inchsquares 2 free-range eggs 2 large handfuls of fresh spinach, trimmed and washed 1 onion, finely chopped 1 carrot, halved and finely chopped Extra-virgin olive oil 1 cup heavy cream 2 good handfuls of grated mature Cheddar or Parmesan 1 lemon, juiced 1 heaped teaspoon English mustard 1 large handful of flat-leaf parsley, finely chopped 1 pound haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips Salt and freshly ground black pepper Nutmeg (optional) Preheat the oven to 450 degrees F. Put the potatoes into salted boiling water and bring back to the boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Set aside. In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley. Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed – add a bit of olive oil, salt, pepper, and a touch of nutmeg if you like. Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing. Place in the oven for about 25 to 30 minutes until the potatoes are golden. Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty and that’s what I like. Yield: 6 servings Prep Time: 30 minutes Cooking Time: 50 minutes H="M Fish Stew" ZARZUELA DE MARISCOS A LA CATALANA (TRADITIONAL CATALAN FISH STEW) Recipe courtesy Emeril Lagasse, 2000 1/2 cup olive oil 2 cups chopped onions Salt Freshly ground black pepper 1/2 pound fresh squid, cleaned and cut into 1/4-inch pieces Spanish brandy 1 tablespoon tomato paste 1/2 cup dry white wine 3 cups clam juice or seafood stock 1/2 pound medium shrimp, peeled and deveined 1/2 pound fresh sea bass fillets, sliced into 1/2-inch slices 1/2 pound angler fish fillets, sliced into 1/2-inch slices 1/2 pound scampi, peeled 1 dozen clams, scrubbed 1 dozen mussels, scrubbed and debearded 1 recipe Picada (see recipe from above) 1 tablespoon finely chopped fresh parsley leaves Loaf crusty bread In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until wilted. Season the squid with salt and pepper. Add to the onions and sauté for 1 minute. Remove the pan from the heat, add the brandy and carefully flame. Shake the pan back and forth several times until the flame dies out. Stir in the tomato paste and cook for 1 minute. Deglaze the pan with the wine. Add the clam juice and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes. Season the shrimp, fish and scampi with salt and pepper. Add the clams, mussels, scampi, shrimp and fish fillets to the pot, cover and cook for about 10 minutes, or until all of the shells have opened and the shrimp/scampi is fully cooked, (**they will turn pink and there tails will curl completely in). Stir in the picada sauce. Remove from the heat and ladle into serving bowls. Garnish with parsley and serve with crusty bread. Yield: 4 to 6 servings H="M Gazpacho" CANTALOUPE, HONEYDEW, AND SWEET ONION GAZPACHO WITH CRISPY PROSCIUTTO Recipe courtesy Emeril Lagasse, 2001 1/4 pound thinly sliced proscuitto 1 cup roughly chopped cantaloupe, plus 3/4 cup finely diced cantaloupe 1 cup roughly chopped honeydew melon, plus 3/4 cupfinely diced honeydew melon 1 cup roughly chopped sweet onion, such as Vidalia, Maui, or Walla Walla, plus 1 cup finely diced sweetonion 1/2 cup roughly chopped celery, plus 1/4 cup finely diced celery 1/2 cup roughly chopped red bell pepper, plus 1/4 cup finely diced red bell pepper 1 cup roughly chopped, seeded, peeled cucumber, plus 3/4 cup finely diced, seeded, peeled cucumber 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 3 slices white bread, crusts removed and cubed 2 tablespoons minced jalapenos 2 teaspoons minced garlic 1 tablespoon finely chopped chives 1 tablespoon finely chopped parsley 1 tablespoon finely chopped mint 1 tablespoon finely chopped cilantro 1/4 cup extra virgin olive oil 1 tablespoon salt 1 teaspoon finely ground black pepper Preheat the oven to 375 degrees F. Cover a baking sheet with parchment paper and bake the prosciutto until crisp, about 10 to 12 minutes. Remove from the oven and let cool. Combine the roughly chopped ingredients (cantaloupe, honeydew, sweet onion, celery, red bell pepper, and cucumber), lemon juice, lime juice, and bread in the bowl of a food processor or blender. Puree on high until smooth. Combine the finely chopped ingredients, jalapeños, garlic, chives, parsley, mint, cilantro, and olive oil in a large bowl. Stir well to combine. Fold the pureed ingredients into the chopped ingredients. Add the salt and pepper and stir well to combine. Let rest at least 1 hour, covered and refrigerated, for the flavors to blend. Serve chilled, garnished with crumbled crispy prosciutto. Yield: 4 to 6 servings Prep Time: 1 hours 30 minutes Cooking Time: 10 minutes Difficulty: Easy H="M Paella" Spanish bomba rice absorbs more liquid than other rice varieties. If you can't get bomba, use another medium-grain rice, such as Goya brand, but add only 3½ cups of broth to the rice instead of 4¾. Large pinch of saffron (about 30 threads) 1 cup bottles clam juice 1/2 medium onion 1 large ripe tomato, halved horizontally 1/4 cup EVO 8 cloves of garlic, coarsely chopped 1/4 teaspoon pimentón (Spanish Paprika) 3/4 teaspoon kosher salt 1/2 pound mussels, cleaned (about 20) 1/3 pound large shrimp (about 12), peeled, shells reserved 5 cups fish stock 1 1/2 cups Spanish bomba rice 8 medium clams, such as littlenecks (about 1 pound), cleaned 2 lemons, cut in half, for serving *** See recipe in Fine Cooking's 2006 gueide, Great Finds, page 18 H="M Quick Pasta Pomodoro" http://www.thekitchn.com/thekitchn/main-dish/recipe-ridiculously-quick-pasta-al-pomodoro-013850 Ridiculously Quick Pasta al Pomodoro serves 2, or 1 with lunch leftovers 1 large tomato 1/2 red onion or 3 or 4 shallots 3-4 cloves of garlic Olive oil Red pepper flakes (optional) 1/3 cup red wine (optional but highly recommended) A handful (or two) of fresh basil, some sage, or rosemary and thyme, chopped Salt and pepper Fresh Parmesan (or just the bottled sort; it's all I had this time) Chop the tomato, mince the onion and shave the garlic. If you haven't already got the pasta going, now would be a good time to do this. The sauce takes all of five minutes and the pasta should be ready when it's done. Heat a little olive oil in a fry pan or medium saucepan. Cook the onion and garlic, along with the red pepper flakes if using, over medium heat for about 5 minutes. Add the red wine, stir and bring to a light simmer. If you don't have red wine, substitute water. Add the chopped tomato. Cook for a few minutes until warmed through. Add the herbs and cook until wilted. Season to taste with salt and pepper, pour immediately over fresh-cooked pasta, shake on some Parmesan and eat. H="M Ravioli Crabmeat" CRISPY CRABMEAT RAVIOLI WITH A SWEET CORN MAQUE CHOUX Recipe courtesy Emeril Lagasse, 2000 Crabmeat Ravioli: 2/3 cup lump crabmeat, picked over to remove cartilage and shells 1 teaspoon white truffle oil 2 teaspoons chopped parsley 1 teaspoon chopped tarragon 1 1/2 teaspoon salt 1/8 teaspoon white pepper 24 wonton wrappers 2 1/2 cups canola or vegetable oil for frying Emeril’s Essence, recipe follows In a mixing bowl combine the lump crabmeat, truffle oil, parsley, tarragon, 1/2-teaspoon salt and white pepper. Refrigerate until ready to assemble the ravioli. Spread 12 wonton wrappers on a flat work surface. In the center of each wrapper, place approximately 1 tablespoon of crabmeat filling. Wet the edges of the wrappers with water and top with the remaining 12 wrappers, gently pressing from the center out to expel any air, and sealing the edges with your fingers. In a heavy 2-gallon stockpot heat the oil over medium-high heat. Carefully slip the ravioli into the hot oil in batches and fry until golden brown on each side, turning with a slotted spoon, about 1 1/2 minutes total cooking time. Remove the ravioli to a paper towel covered plate to drain and sprinkle lightly with Essence to taste. Serve 3 ravioli per person on a bed of Sweet Corn Maque Choux Sweet Corn Maque Choux: 2 tablespoons unsalted butter 3 1/2 cups corn, or 4 fresh ears, kernels removed 1/2 cup finely chopped yellow onion 1/4 cup finely chopped green bell pepper 1/4 cup finely chopped red bell pepper 1 1/2 teaspoons minced garlic 1 cup heavy cream Salt and freshly ground black pepper In a large skillet, heat the butter over medium high heat. Add the corn, onion, green and red bell peppers, and remaining teaspoon salt to the pan, and sauté until soft, about 3 to 4 minutes. Add the garlic to the pan and cook for 2 minutes, stirring constantly to prevent sticking. Add the heavy cream and reduce until the mixture coats the back of a spoon. Season with salt and freshly ground black pepper to taste. EMERIL’S CREOLE SEASONING (ESSENCE) Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993. 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup. Yield: 4 appetizer servings Prep Time: 25 minutes Cooking Time: 1 hours 0 minutes H="M Ravioli Goat Cheese, Veg" GOAT CHEESE AND VEGETABLE RAVIOLI IN A CITRUS-TOMATO BROTH WITH FRESH HERBS AND MELTED LEEKS Recipe courtesy Emeril Lagasse, 2000 Ravioli: 1/2 of the roasted vegetables, minced, recipe follows 4 ounces goat cheese, crumbled Salt and freshly ground black pepper 3 sheets fresh pasta, about 10 by 12 inches 1 egg, lightly beaten Roasted vegetable broth, recipe follows Melted leeks, recipe follows Preheat oven to 375 degrees F. In a mixing bowl combine the minced roasted vegetables, goat cheese, salt and pepper, and mix well. Lay 1 sheet of fresh pasta on top of a ravioli form, placing half on the form and the other half hanging off onto the work surface. Place 1 tablespoon of vegetable filling in the center of each ravioli hollow. Using a pastry brush, lightly coat the areas between hollows with some of the beaten egg. Fold the sheet of pasta over so that the ravioli “pockets” are covered. Using a rolling pin, roll over the ravioli form with firm pressure to seal the raviolis and to perforate pasta between each ravioli. Remove excess pasta from the edges, and check to make sure the raviolis are properly sealed. Repeat the entire procedure with the remaining 2 sheets of pasta. Bring a large saucepan of water to a boil over high heat. Add the ravioli in batches and cook until just done, about 2 to 3 minutes. Remove the ravioli with a slotted spoon, place 3 on each serving plate, and top each serving with 1/2 cup broth and a large dollop of the melted leeks. Roasted vegetables for broth and filling: 1/2 bulb fennel 1/2 leek 1 medium onion 1 small zucchini 1 small yellow squash 1 medium carrot 1 medium parsnip 1 small turnip 1 small beet 1 rib celery 6 Roma plum tomatoes, quartered 2 tablespoons olive oil Salt White Pepper Citrus-Tomato Broth: 1/2 of the roasted vegetables 2 bay leaves 1 1/2 teaspoons black peppercorns 4 cloves garlic, peeled and smashed 2 sprigs fresh thyme 2 tablespoons tomato paste 1 tablespoon honey 1/2 orange, juiced 1/2 lime, juiced 1/2 lemon, juiced 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper Roasted vegetables: Roughly chop the vegetables to an equal size, approximately 2-inch pieces. Place in a large bowl and toss with the olive oil, then season lightly with salt and white pepper. Roast the vegetables in a roasting pan until evenly browned, about 1 hour. Remove the equivalent of 1/2-cup of assorted roasted vegetables from the pan to make the ravioli filling. Finely chop the 1/2-cup vegetables and place, covered, in the refrigerator until ready to use. Citrus-Tomato Broth: In a large, heavy stockpot, combine the roasted vegetables with 1 gallon of water, 2 bay leaves, the peppercorns and thyme, and bring to a boil over high heat. Reduce the heat to medium-low and simmer the stock for 3 hours. Strain with a fine mesh strainer into a clean wide-mouth pot, bring to a boil, add the tomato paste, and reduce to 2 cups over medium-low heat. Remove the broth from the heat and stir in the honey, orange juice, lime juice, and lemon juice and season to taste with salt and pepper. Melted Leeks: 2 pounds leeks, julienned 4 tablespoons unsalted butter 1 1/2 cups dry white wine Salt and white pepper, to taste In a large sauté pan over medium heat lightly sweat leeks with butter until very soft, stirring constantly to avoid coloring, about 5 minutes. Add wine and bring to a simmer and continue to cook at a low boil for about 20 minutes, until leeks are very soft and tender and almost all liquid has evaporated. Season, to taste, with salt and white pepper. Yield: 4 first-course servings Prep Time: 25 minutes Cooking Time: 4 hours 45 minutes H="M Spam Quiche" ---------- Recipe via Meal-Master (tm) v8.02 Title: CRICKET'S SPAM QUICHE Categories: Meats, Eggs Yield: 4 servings 1 c Coarsely chopped mushrooms 5 T Butter/margarine 1 c Finely crushed stone wheat -crackers 1/4 c Green onions, sliced 1/4 c Brown onions, chopped 3/4 c Monterey Jack cheese 3/4 c Medium Sharp Cheddar cheese, -grated 3/4 c Mozzarella cheese, grated 1 c Ricotta cheese 4 ea Eggs 1/4 t Cayenne pepper 1/4 t Paprika 1/4 c Milk 1 ea Cooked artichoke 1/4 c Green bell pepper, chopped 1/4 c Red bell pepper, chopped 1 cn Spam, shredded Saute mushrooms in 3 Tbs butter until limp. Stir in the crushed crackers, then turn into well greased 10-inch round quiche pan. Press mushroom mixture evenly over bottom of dish and up the sides. Melt remaining butter, add onions, saute and add shredded Spam. Layer shredded cheeses and Spam in dish. In blender, whirl the eggs, ricotta, milk and cayenne until smooth. Pour into crust and sprinkle with paprika. Place sauteed red and green bell peppers on top. Bake in oven at 375 for 40 to 45 mins. Garnished with cooked artichoke. H="M Trout, Stuffed" WHOLE TROUT STUFFED WITH A BACON AND EGGPLANT DRESSING Recipe courtesy Emeril Lagasse, 2000 6 slices white bread 1 cup water 6 ounces bacon, chopped 1 cup chopped onions Salt Cayenne 1 medium eggplant, medium diced 2 teaspoons chopped garlic 1/4 cup finely chopped fresh mild herbs, such as parsley, basil, tarragon and chervil 2 ounces Parmigiano-Reggiano cheese, grated 1 whole trout, about 2 to 3 pounds, cleaned 1 cup dry white wine 1 lemon, orange or lime juice Extra-virgin olive oil 1 tablespoon finely chopped fresh parsley leaves Place the bread in large glass rectangle dish. Pour the water over the bread and allow to sit for 10 minutes. In a large skillet, over medium heat, cook the bacon until crispy. Remove with a slotted spoon and drain on paper towels. Set aside. Add the onions to the skillet. Season with salt and cayenne. Cook for 2 minutes. Add the eggplant. Season with salt and cayenne. Cook until wilted, about 4 minutes. Remove the pan from the heat and turn the vegetable mixture into a mixing bowl. Cool completely. Remove the bread from the water and squeeze out the water. Add the bread, bacon, reserved water, and garlic to the eggplant mixture. Season with salt and cayenne. Mix well. Stir in the herbs and cheese. Set aside. Preheat the grill. Season the trout with salt and cayenne. Place the trout in the center of the piece of foil. Spoon the dressing in the cavity of the trout. Add the wine and wrap the fish tightly in the foil, forming a pouch. Place the fish on the grill over a low flame and cook 25 to 30 minutes or until flaky. Remove from the grill and squeeze lemon, lime or orange juice over the fish and serve on a large platter. Drizzle the entire plate with the extra-virgin olive oil and garnish with parsley. Yield: 4 to 6 servings Prep Time: 40 minutes Cooking Time: 30 minutes H="S Balsamic Marinade" BALSAMIC MARINADE Recipe courtesy of Emeril Lagasse 2 cups extra virgin olive oil 1/2 cup balsamic vinegar 2 tablespoons minced shallots 1 tablespoon minced garlic paste 1/2 cup basil chiffonade 1 head of radicchio, quartered 2 round, large tomatoes, sliced 1/4-inch thick 1 red onion, sliced into 1/4-inch rings 1 zucchini, sliced 1/4-inch thick 2 cups sliced assorted wild mushrooms (chanterelles, shiitake, oyster, etc.) 1 yellow squash, sliced 1/4-inch thick 1/2 pound blanched asparagus spears Preheat the grill. Season the vegetables with 2 tablespoons of the olive oil, salt, and pepper. Place all the vegetables on the grill (except for the mushrooms) and grill for 2 minutes on each side. In a mixing bowl, whisk the olive oil, vinegar, shallots, garlic, and basil together. Season the marinade with salt and pepper. Remove the vegetables from the grill. In large, 2-quart ramekin, alternate layering the different vegetables. Pour the marinade over the vegetables and allow to marinate for 12 hours or overnight. Either serve the vegetables in the glass container or on a platter. Garnish with parsley. Yield: 6 servings Prep Time: 20 minutes Cooking Time: 12 hours 0 minutes H="S Barbeque Sauce" 1 Ctsup 32 oz 2 Bottles Chili Sauce 1/4 Bottle of Hot Sauce 2 Table Spoons of Mustard 3 Table Spoons of A-1 Steak Sauce with Tabasco Add Salt and Pepper to taste 1 Teaspoon Paprika 1 Teaspoon of Cayenne pepper 1 Box of dark brown sugar 1 Teaspoon of honey 1 Tablespoon soy sauce I added about a 1/4 cup to mine. 1 Whole Lemon sliced into 4 wedges place in sauce while cooking Simmer for 1 hour Drake at Lowe's H="S Crema" CREMA 2 cups heavy cream 1/4 cup buttermilk In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week. *** So explain to me why this doesn't just go bad and make you sick when you eat it?? What's it used for? Why did I save the recipe? H="S Dressing, Olive Oil & Lemon" OLIVE OIL AND LEMON JUICE DRESSING: 2 tablespoons lemon juice 5 tablespoons best quality olive oil 1 level teaspoon salt 1 level teaspoon freshly ground black pepper H="S Eggplant Dip - Naked Chef" BLACKENED SWEET AUBERGINE (EGGPLANT) Recipe courtesy Jamie Oliver 4 firm aubergines (eggplants) Pinch ground cumin and 1 clove garlic, pounded to a paste Extra virgin olive oil 2 or 3 lemons, juiced, or to taste Salt and Freshly ground black pepper Handful chopped cilantro, basil or parsley, optional Preheat the oven to its hottest setting. Place aubergines (eggplants) in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp. Remove from the oven, slit the skin and scrape out the flesh. Add cumin and garlic, stir in and break up. You can make this smooth or coarse, depending on how you like it. Add olive oil to loosen. Add lemon juice and season to taste. I would never serve this hot but it’s great warm or at room temperature. If adding herbs do this at the last minute, roughly or finely chopped. Yield: 4 to 6 servings H="S Guacamole" http://www.thekitchn.com/thekitchn/recipe-review/recipe-guacamole-052229 3 ripe avocadoes a handful of fresh cilantro - I like extra cilantro 2 or 3 fresh limes 1 fresh ear of corn 2 pasilla chiles 2 tomatilloes 2 scallions Salt Fresh ground black pepper 1 teaspoon ground cumin First, seed and roast the pasilla chiles under a broiler. While waiting for that, slice off the fresh corn ears and place in a mixing bowl. Chop up the cilantro, the tomatilloes, slice the scallions, and add to the bowl along with salt and pepper to taste, and the cumin. When the pasillas are nicely charred on the outside and soft inside, chop them up and add to the bowl. Squeeze the juice of two limes and add to the bowl. Slice the avocados in half lengthwise and remove the pits and scoop the flesh out from the skins with a spoon. Always add the avocados last and don't over mix if you want a chunky texture. Mash lightly until the desired texture and consistency is achieved. Add more spices and lemon juice as needed. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= the secret to my guacamole -- which has been described as "unsurpassed" -- is fire-roasted poblano peppers. i roast them right on my gas stove, though a broiler will work, too. then i steam them in a plastic bag for a minute, and, with gloves, remove the skin/membrane/seeds. i chop the peppers finely. i press the garlic. it's important for the hot ingredients to be teeny tiny. i like to use an onion stronger than the classic red or scallions, like a vidalia. my recipe also includes lemon juice (never lime), sea salt, loads of cilantro, and hot house tomatoes on the under-ripe side. and of course avocados. my mixing technique is to cut the avocados into large chunks. then i mix the ingredients by hand as i slowly add them. the result is large chunks of avocado, but held together with creamed avocados. you dig? trust me, it's perfect. also, a good tip that i'm surprised no one mentioned: leave the avocado pits in the bowl to help maintain the green color. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= I always get raves with this recipe: * 3 avocados - peeled, pitted, and mashed * 1 lime, juiced * 1 teaspoon salt * 1/2 cup diced onion * 3 tablespoons chopped fresh cilantro * 2 roma (plum) tomatoes, diced * 1 teaspoon minced garlic * 1 pinch ground cayenne pepper (optional) In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. H="S Salsa, Tomatillo" TOMATILLO SALSA (GREEN SALSA) 1 pound tomatillos, husked, washed and cut into quarters 2 - 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped 1/2 cup cold water 1/2 medium onion, cut in half 2 bunches cilantro, stems and leaves 2 teaspoon salt In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days. H="S South Carolina Sauce" This sauce can be used on beef, pork, or chicken. Not sure about seafood. SOUTH CAROLINA SAUCE Makes about 2 cups 2/3 cup yellow mustard 1/2 cup white sugar 1/4 cup brown sugar, use the dark brown 1 cup cider vinegar 2 tbls chili powder 1 tsp black pepper 1 tsp white pepper, if you don't have any just make 2 tsp of black 1/4 tsp cayenne pepper, go ahead, live life while you have it,,,,use close to a half teaspoon !! 4-5 drops tabasco sauce 1/2 tsp soy sauce 2 tbls butter, or oleo Combine all ingredients, except the soy and butter, in a sauce pan and simmer for 10 mins.. Remove from heat and stir in the soy and butter. Simple, quick and quite tasty! Use as a basting sauce toward the end of cooking, or serve over the meat on a plate or in a sandwich H="V Potato Salad - Naked Chef" SALAD OF BOILED POTATOES, AVOCADO AND CRESS Recipe courtesy Jamie Oliver 1 1/2 pound scrubbed new waxy potatoes 1 large ripe avocado 3 bunches of cress, water or pepper, washed Olive oil 1 to 2 lemons, juiced Salt Freshly ground pepper Cook the new potatoes in salted boiling water until very tender, then drain. Slice the avocado in half and remove the stone. Peel and slice it lengthways into thick slices or chunks (however you really like) and place in a bowl. Slice any large potatoes in half–this will expose their flesh to the olive oil and lemon juice. If they are small, leave them whole. Add to the bowl. Throw the cress in, then add a couple of good lugs (tablespoons) of olive oil and lemon juice, to taste. Season and toss. Serve on a big plate, scattered with any remaining cress. This is brilliant with chicken, fish or as a salad on its own, especially in the summer. Yield: 4 to 6 servings Prep Time: 10 minutes Cooking Time: 30 minutes