Wishing I was in Maui, but dealing with being here

Recipes I like:

Olive Cheese Bread by Ree Drummond
Ingredients
  • 1 loaf French Bread
  • 6 ounces, weight Pimiento-stuffed Green Olives
  • 6 ounces, weight Black Olives
  • 2 stalks Green Onions (scallions)
  • 1 stick Butter, Room Temperature
  • ½ cups Mayonnaise
  • ¾ pounds Monterey Jack Cheese, Grated
Preparation Instructions

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

Ricotta Dumplings

adapted  by Proud Italian Cook from a 1998 La Cucina Italiana magazine (remarks in bold print are mine)

1 pound ricotta

3 cloves garlic minced (next time I would crush the garlic cloves)

Italian parsley minced (about 1/8th cup)

1 cup bread crumbs (I used 1/2 c panko and 1/2 cup seasoned)

7 ounces freshly grated Parmigiano Reggiano

2 eggs (slighty beaten)

12 cups good chicken stock (I made homemade but would say use store bought)

Combine all ingredients, make sure everything is  well incorporated. Form into cherry tomato size balls, rolling them firmly.

Use half the broth to cook dumpling. Bring the broth to a boil, lowering the dumplings into the broth and cooking until they float to the top and then another minute. Do not allow stock to come to a rolling boil.

In mean time, heat other half of broth. Ladle broth into bowl and add a few of the cooked dumplings, about 5 per serving. Serve with fresh ground pepper to taste.


pear rosemary upside down cake (The Herbal Kitchen by Jerry Traunfeld)

3/4 cup dark brown sugar, packed

4 T unsalted butter, melted

1 1/2 T coarsely chopped rosemary

3 medium ripe pears, Bartlett or Anjou , peeled, quartered and cored

Batter

5 T unsalted butter, softened

3/4 cup sugar

1 t vanilla extract

1T chopped rosemary

2 large eggs

1 cup ap flour

1/2 cup stone ground cornmeal

3/4 t baking powder

1/4 t baking soda

1/4 t fine salt

2/3 cup buttermilk

Preheat oven to 350

Stir brown sugar, melted butter and 1/2 T chopped rosemary together in a 10 inch pie pan or cast iron skillet.  Arrange the pear quarters in a circular pattern, rounded side down and stem end in, on top of the sugar and use the last pear quarter to fill the center. Bake the pears for 15 minutes.  They should be half submerged in a bubbling syrup and very soft.  If the pears were not ripe, continue to bake them, turning them from time to time in the syrup until the tip of a paring knife slides in with little resistance.

While the pears are baking , prepare the cake batter.  Beat the butter and sugar together in an electiric mixer until fluffy and smooth.  Beat in the vanilla, 1 T rosemary and the eggs, one at a time.  Wisk or sift together the flour, cornmeal, baking powder, baking soda, and salt in a separate mixing bowl, then add this dry mixture to the batter and mix until it is incorporated.  Pour in the buttermilk and beat the batter on medium speed for about a minute.

Pour the batter over the hot pears and their syrup. Return the cake to the oven and bake for 35 to 40 minutes or until it is golden brown and springs back when you push on the centre.  Let the cake cool for 5 minutes and then invert it onto a large flat platter.  serve the cake slightly warm or at room temperatur wotith lightly sweetened whipped cream (Ice cream is good too)  Best eaten the day it is baked

Polenta Biscotti ( http://Prouditaliancook.blogspot.com)

4 Cups of Un-Bleached All purpose Flour
3/4 Cup Polenta
1 1/2 Cups Sugar
1 1/2 Teaspoon Baking Powder
2 Teaspoons Aniseed
3 Eggs
1/2 Cup of Sliced Almonds
10 Tablespoons of Melted Butter
2 Teaspoons of Sambuca or Amaretto Liquor (I used brandy)

In a bowl combine the flour, polenta, baking powder, aniseed, and almonds, set aside.

In another bowl, beat sugar with melted butter till light fluffy, blend in eggs one at a time, then add your liquor.

Add dry ingredients 1 cup at a time. Dough will be pretty soft.

I
Form a log, or two, that’s slightly flattened and place on a greased, or parchment lined baking sheet. My “logs” were about 3 inches wide and 1/2 inch thick. Bake at 350F, for 20 to 30 min’s, depending on your oven. It should have a nice golden color. Cool completely.

When completely cooled, cut slices diagonal, about 1/2 inch thick, place back on the baking sheet cut side down for 6 to 10 min’s, then flip them over for another 5. Ovens do very, and so does a preference for crunchiness, so cook them according to your likeness. They do get cruncher as they cool down. Store in an airtight container.
Secret Ingredient Chocolate Chip Cookies

By Cindy Mushet  Sur La Table Kids Baking (2009)

1 cup (2 sticks) butter, softened

4 large eggs, room temperature

1 Tablespoon vanilla

1 cup corn or canola oil

4 cups all purpose flour

2 cups sugar

2 cups tightly packed brown sugar

2 ¼ cups old fashioned rolled oats or quick oats (not instant)

2 teaspoons salt

2 teaspoons baking soda

3 cups Kellogs Corn flakes

(12 ounce) bag mini chocolate chips

Preheat oven to 350. Line cookie sheets with parchment paper.

Cream the butter, eggs and vanilla. Add the oil and mix well (might look like a mess but that’s ok)

In a large bowl mix the flour sugar, brown sugar, oats, salt and baking soda.  Stir all these ingredients until well mixed. Add to the butter mixture and mix well.

Put the corn flakes into a 1 gallon plastic bag and crush until flakes are broken into small pieces. Add flakes and chocolat chips to the dough and mix until blended

Drop by tablespoon or small ice cream scoop onto parchment papered cookie sheet. Bake 12-13 minutes. Remove cookies to cooling rack.

Original recipe calls for mixing by hand. I used my Kitchen Aid 5 quart mixer. I added the dry ingredients 2 cups at a time and mixed after each addition. I added the corn flakes in one add in and mixed slightly and then added the chips all at one time and mixed lightly.

Ina Garten’s Potato Salad (Made this for 4th of July Party 2009)

Ingredients

  • 3 pounds small red potatoes
  • Kosher salt
  • 1 cup mayonnaise
  • 1/4 cup white wine
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, wine, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Washington Apple Cocktail

2  ounces Crowm Royal

2 1/2 ounces Apple Pucker

Couple dashes of Cranberry juice.

In a cocktail shaker, mix crown royal and apple pucker with 3 ice cubes. Shake very well. Pour into 2 martini glasses leaving room for a few splashes of cranberry juice.

CHICKEN MARSALA BY TYLER FLORENCE

Ingredients

  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
  • All-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 ounces prosciutto, thinly sliced
  • 8 ounces crimini or porcini mushrooms, stemmed and halved
  • 1/2 cup sweet Marsala wine
  • 1/2 cup chicken stock
  • 2 tablespoon unsalted butter
  • 1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Asian Beef Rolls (Cooking Light 2009)

Serve with spicy ginger noodles. Combine 3 cups hot cooked linguine, 1 tablespoon canola oil, 1 1/2 teaspoons grated peeled fresh ginger, 1 teaspoon dark sesame oil, 1/2 teaspoon salt, and 1/2 teaspoon crushed red pepper.

Yield

4 servings (serving size: 4 rolls)

Ingredients

  • 1  pound  flank steak, trimmed
  • 1/4  cup  low-sodium soy sauce
  • 2 1/2  tablespoons  rice wine vinegar, divided
  • 2  tablespoons  mirin (sweet rice wine)
  • 1  teaspoon  dark sesame oil
  • 48  (1 1/2-inch-long) pieces green onion tops (about 16 onions)
  • 48  (1 1/2-inch-long) red bell pepper strips (about 1 large pepper)
  • Cooking spray

Preparation

1. Cut steak diagonally across grain into 16 thin slices. Combine steak, soy sauce, 1 tablespoon vinegar, mirin, and sesame oil in a shallow dish. Marinate steak 10 minutes, turning occasionally.

2. Remove steak from marinade, reserving marinade. Place 1 steak slice on a cutting board or work surface; arrange 3 green onion pieces and 3 bell pepper strips on the end of steak slice. Roll up; set aside, seam side down. Repeat procedure with remaining steak strips, onion pieces, and bell pepper pieces.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Place beef rolls in pan, seam side down; cook 7 minutes, turning once.

4. While beef rolls cook, bring reserved marinade to a boil over medium-high heat; cook 3 minutes. Remove from heat; stir in remaining 1 1/2 tablespoons vinegar. Drizzle sauce over rolls.

Shaved Brussels Sprouts & Asparagus Salad Michael Chiarello

Ingredients

Serves: 4

WHOLE CITRUS VINAIGRETTE
2 lemons
1/2 navel orange or 1 small orange
1 shallot
1-1/2 cups pure olive oil (preferably Tiger brand)
1 teaspoon Gray salt
1/2 teaspoon freshly ground pepper

SHAVED BRUSSELS SPROUTS AND ASPARAGUS SALAD
4 cups Brussels sprouts, thinly shaved (using the mandoline)
4 cups asparagus, thinly shaved (using the mandoline)
4 tablespoons olive oil fried and salted Marcona almonds, chopped
4 tablespoons hard boiled egg whites, sieved
4 tablespoons hard boiled egg yolks
4 tablespoons pecorino romano cheese, grated

Directions

WHOLE CITRUS VINAIGRETTE
Juice the lemons, orange, and shallot in a juice extractor.
Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion.
Season with the salt and pepper. Taste and adjust the seasoning.
Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.

SHAVED BRUSSELS SPROUTS AND ASPARAGUS SALAD
Just before serving, place the asparagus, Brussels sprouts, eggs, almonds, and cheese in a salad bowl, add about 1/2 cup vinaigrette, and toss well.
Add more to taste and adjust the seasoning.

Click to EnlargeShaved Brussels Sprouts & Asparagus Salad

Pat’s Fiesta Stack

1 1/2 pound ground beef, sauteed with S&P

add 1 can S&W chili beans (drained I think) heat together.

Make some rice. Pat made Basmati which has really good flavor and aroma

1 bag Frito’s

Place Frito’s on the your plate, top with some rice and then some beef/beans mixture.

In the following order top the previous ingredients:

Sliced onions (or chopped if you prefer)

Grated Cheddar Cheese

Shredded lettuce (whatever kind you like)

Chopped Tomatoes

Chopped olives (Pat like’s them finely chopped)

Pecans, finely chopped

Flaked Coconut (not shredded)

Sour Cream

Salsa

Now, in Pat’s words: MIX WILDLY AND ENJOY




Comments on: "Recipes I like:" (2)

  1. Sandra Todd said:

    Hi Yvonne,

    thanks for sharing your blog. Sure enjoy your recipes and knitting news!

  2. maureen Fowler said:

    Hi Yvonne,

    I am really enjoying catching up with your news, it feels like
    you are my next door neighbour even though I am in England.
    I have been going through your recipes and will be trying out
    some of them. On a diet at the moment!!
    I too wish I was in Maui chatting with you over a cup of tea.

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