Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

 

ANTIPASTO PLATTER WITH MANY HUED POT

BACON AND EGG STUFFED TOMATOES

BANANA AND MANGO CLAFOUTI

BANANA BLOSSOM AND CHICKEN SALAD

BANANA PLANT INFORMATION

BEAUTIFUL SALAD

BLACKBERRY COBBLER

BLUEBERRIES AND CREAM SHORTCAKE

BLUEBERRY ICEBOX PIE

BRANDIED FRUIT CUP

CELERY SALAD WITH BLACK OLIVES

CHEESY CHILI DIP

CHERRY RICE PILAF

CLASSIC CHOCOLATE CHIP COOKIES

COCONUT SHRIMP

CORN AND CHORIZO CHOWDER

CORN CHOWDER

CUCUMBER AND FETA CHEESE SALAD

DEEP DISH BERRY PIE

FAUX WHEAT THINS

FROZEN LEMONADE PIE

FRUIT PIE INFORMATION

GARDEN BURGERS

GARDEN STUFFED BAKED POTATOES

GINGER MUSTARD GLAZED STEAK DINNER

GRAHAM CRACKER AND OATMEAL CRUST

HERBED CRACKERS

HOTSY TOTSY SALS

ICEBOX PIE IS A COOL SUMMERTIME IDEA

JERK CHICKEN SALAD

LAVASH

LIME AND STRAWBERRY PIE

MASHED POTATOES WITH BACON

MOCK GREEK SALAD

MOROCCAN ORANGE SALAD

MUSHROOM AND HAZELNUT SALAD

PEACH GLAZED BARBECUED CHICKEN

PEACHAROON FREEZER PIE

PEAR PRESERVES

PINEAPPLE CREAM PIE

QUESADILLAS WITH MANGO JICAMA SALSA

QUICK PHO

ROSEMARY POTATOES

SALAD OF BABY GREENS

SHAKE IT UP A NOTCH CHICKEN

SICILIAN POTATO AND CAPER SALAD

SPICY ANDOUILLE CRAYFISH

SUMMER TOMATO SOUP SICILIAN STYLE

SYRAH POACHED BEEF TENDERLOIN

TALL MUFFINS

TARRAGON TURKEY PASTA SALAD

TIME HONORED PIE TIPS

TUNA PICKLE AND CHOPPED VEGETABLE

TUSCAN BREAD SOUP

VANILLA FRUIT AND CABBAGE SLAW

VEGGIE BURGERS

WARM GERMAN POTATO SALAD WITH SAUSAG

WHITE CHOCOLATE

YELLOW CORN AREPAS

 

ANTIPASTO PLATTER WITH MANY HUED POTATOES

I always grow red-, blue- and yellow-fleshed potatoes and have devised this way of serving them. This platter is attractive, delicious and always intrigues.

 

3 cups of 3/4-inch cubes of blue-, red-, yellow- and white-fleshed potatoes

3 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

1 clove garlic, minced

1 1/2 tablespoons minced fresh basil, or 1 teaspoon dried

Salt and freshly ground black pepper, to taste

Place the potatoes in a steamer basket and steam about 15 minutes, or until all are tender.

Make a vinaigrette by whisking together the oil, lemon juice, garlic and basil in a small bowl or blender container.

Remove the potatoes from the heat and transfer them to a medium bowl. Gently mix in the vinaigrette. Season with salt and pepper. Let the flavors blend 1 hour before serving at room temperature.

Note: Other possibilities for an appetizing antipasto platter include sliced and rolled provolone cheese; pickled dill green beans; cubes of ripe melon wrapped in prosciutto; marinated artichoke hearts; marinated mushrooms; caponata (eggplant relish); an array of brined and oil-cured olives; sliced and rolled salami; roasted and marinated red peppers; pickled cocktail onions; pepperoncini; cherry tomato halves spread with olivada (black olive spread). Most are commercially available, while recipes for others can be found in Italian cookbooks.

-- From "The "Potato Harvest Cookbook," by Ashley Miller

BACON AND EGG STUFFED TOMATOES

6 large tomatoes

Salt and pepper

6 hard-boiled eggs -- chopped

3/4 cup diced celery

1/3 cup mayonnaise

6 slices bacon -- cooked and crumbled

2 tablespoons chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon pepper

Paprika

Wash tomatoes thoroughly. Cut tops from tomatoes; scoop out pulp, leaving shells intact. Chop tomato pulp. Drain tomato shells, and sprinkle cavities with salt and pepper.

Combine tomato pulp, eggs, celery, mayonnaise, bacon, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper; stir well. Fill tomato shells with bacon and egg mixture. Sprinkle with paprika. Yield: 6 servings. rdj

BANANA AND MANGO CLAFOUTI

Makes 4 servings

2 large ripe bananas, sliced

2 teaspoons lemon juice

1/4 cup firmly packed brown sugar

2 tablespoons cornstarch

2 tablespoons brandy

2 mangoes, sliced

Topping:

1/4 cup granulated sugar

2 tablespoons all-purpose flour

2 eggs

1/2 cup part-skim ricotta cheese

1/4 cup 1 percent milk

1 teaspoon vanilla

1 tablespoon powdered sugar

Preheat oven to 400 degrees. Mix the banana slices with the lemon juice, sugar, cornstarch and brandy. Place half in a single layer in a lightly oiled 9-inch tart pan or in 4 lightly oiled ovenproof dishes. Top with a layer of the mango and finish with the remaining banana mixture.

To make topping: Place the sugar, flour, eggs, ricotta, milk and vanilla in a blender and blend until smooth. Pour over the fruit and bake for 25 to 30 minutes, or until set and lightly browned. Sprinkle with powdered sugar. Serve while hot. -- From "Fresh Healthy" by Sally James

BANANA BLOSSOM AND CHICKEN SALAD

Serves 6-8 as a side dish

1/2 a small chicken breast

Sea salt

1/4 cup fresh lime juice, divided use

1 medium to large head of banana blossom

8 small shrimp, shelled, deveined and butterflied

1/4 cup unsweetened dried, shredded coconut

1 to 2 tablespoons small dried shrimp

6 to 8 small dried red chilies

1 tablespoon roasted chili paste (see Notes)

1 1/2 to 2 tablespoons fish sauce, to taste

1 to 2 teaspoons palm or coconut sugar, to taste

1/4 cup unsalted roasted peanuts, chopped

3 tablespoons crisp-fried shallots (see Notes)

1/4 cup plus 2 tablespoons unsweetened coconut cream from top of a can of

coconut milk, warmed till smooth (see Notes)

1 tablespoon coarsely chopped cilantro leaves

Rub chicken evenly with 1/8 teaspoon sea salt and place in small dish. Set dish on steamer rack and steam about 20 minutes, or until chicken is cooked through. Remove from heat and let cool.

In a medium-large bowl, mix 2 tablespoons lime juice with 2 cups water. Remove dark purplish-red outer petals of banana blossom and rows of what look like baby bananas in between them. Use only the very pale pink and light ivory petals at heart of blossom. Cut off the stem exposed by removal of outer leaves. Then cut heart into quarters lengthwise and immediately submerge into lime water to keep the sap from turning petals dark.

Take one section at a time out of water and pull petals off the core, removing all flower buds except for the last few rows near the center. Line several petals together at a time and cut at a slant into very thin strips, about 1 1/2 inches long. Immediately return cut petals to lime water. Repeat with remaining segments. Let shredded petals soak in lime water until needed. The blossom should yield approximately 2 cups shredded petals.

Blanch shrimp in 2 cups boiling water for 20 seconds, or until just cooked. Drain and set aside. When chicken has cooled, pull meat off bone and tear into small shreds, or dice into chunks smaller than bite-size. Use 1/2 cup for salad. (Save bone, skin and juices released from steaming for soup stock.)

In small pan, toast coconut shreds over medium heat, stirring frequently until evenly browned and fragrant. Remove from pan. Wipe pan clean and return to stove. Add dried shrimp; toast until fragrant and crisped. Remove from pan, then roast dried chilies with pinch of salt until dark red and lightly charred. Make sure there is good ventilation and take care not to burn chilies.

Grind roasted chilies to fine powder in a clean coffee grinder or stone mortar. Mix with roasted chili paste, remaining 2 tablespoons lime juice, fish sauce and palm sugar for dressing. Stir until well-blended.

Drain cut banana blossom, shaking off excess water, before placing into mixing bowl. Add chicken, shrimp and roasted chili dressing. Mix well. Add toasted coconut, dried shrimp, chopped peanuts, crisped shallots and 1/4 cup coconut cream. Toss lightly; transfer to serving plate. Spoon remaining coconut cream over top and garnish with cilantro.

Notes: Roasted chili paste, a staple in the Thai kitchen, is a thick paste with a very dark, burnt red color (often with a layer of oil floating on top of a new jar). It is made from dried red chilies, garlic, shallots, dried shrimp or fish, and fermented shrimp paste, seasoned with fish sauce, tamarind and palm sugar. It is usually labeled chili paste in soy bean oil (Pantainorasingh and Mae Sri brands in small and large jars) or chili in oil (Mae Ploy brand in plastic tubs). Because brands vary in sweetness, adjust the amount of palm sugar as needed so the salad does not become overly sweet.

Crisp-fried shallots are usually labeled ``fried onion'' though they are actually red shallots. Nang Fah is an excellent brand. Shake container to make sure it is still fresh and crispy -- the pieces should be loose and make a rattling sound.

Mae Ploy and Chaokoh brands of coconut milk contain good cream that coagulates on the top of the can. Do not shake before opening.

BANANA PLANT INFORMATION

Banana blossoms bloom with uses in cuisine

By Kasma Loha-unchit, Special to the Mercury News

In the tropics, banana plants are among the most useful and valuable of plants. Not only do they produce huge bunches of nutrient-rich fruits with minimal care and make lovely ornamental subjects in the garden, but just about every part of the plant is good for something.

The large leaves are used to wrap meats, fish, produce and ready-made snacks and desserts in open-air markets and bazaars throughout Southeast Asia. They are more environmentally friendly than the plastic bags and styrofoam boxes that have taken their place in the city markets. The leaves also are used to wrap foods for cooking, imparting a delicious aroma.

The porous but fibrous trunk of the plants can be sliced into lengths, sun-dried and made into tough string for tying packages and bundling goods. The tender interior of the stem is edible and, in the countryside, is cooked in curry sauces and stews as a vegetable. And the dark, purplish-red flower bud, which is readily available in many Southeast Asian markets in the Bay Area, makes wonderful salads and accompaniments to chili sauces and noodle dishes.

When a banana plant matures, it puts out an enormous flower bud. Between the layers of petals are small blossoms that look a lot like baby bananas. These develop one row at a time as the bud unfolds. When sufficient rows of fruit have developed, the remaining bud is cut off. (Cutting off the bud at a certain point ensures larger and healthier bananas. If all the flowers were allowed to develop, the bananas would diminish in size with each successive row, and the size of the fruits in the earlier rows would be compromised as they compete for food.)

Central American banana growers used to discard flower buds. But now they know better. They've found a market for the buds among Southeast Asians. Banana blossoms can be eaten cooked or raw. They may be steamed, boiled or roasted whole over charcoal till cooked through.

I prefer them raw for their firm, crisp texture, fresh flavor and more appealing color. However, they do have an astringent taste if not eaten with the proper accompaniments. When they're served with spiced creamy dressings, this astringent quality all but disappears, allowing one to enjoy the other flavors of this exotic tropical flower.

Some Southeast Asian cultures consume the entire bud, including its darker outer leaves. Thais prefer to eat only the light pink and creamy white petals that form the heart of the blossom. Because the petals contain a sap that turns black when cut, they should be immediately soaked in water containing lime or lemon juice to retain their color.

If you aren't able to find a fresh bud in an Asian market, substitute a preserved blossom. They are sold packed in brine in jars or canned, though neither produces as good a salad as the fresh blossom. Because the jarred and canned blossoms don't contain the astringent sap, it is not necessary to soak them in lime water after shredding. ~^~^~ Kasma Loha-unchit teaches Thai cooking in Oakland and is author of ``Dancing Shrimp: Favorite Thai Recipes for Seafood'' (Simon & Schuster 2000). Contact her through her Web site,

www.thaifoodandtravel.com .

BEAUTIFUL SALAD

WITH PURSLANE, RED CABBAGE, SANTA ROSA PLUMS AND SUNFLOWER PETALS

Serves 4-6

For salad:

1 bunch purslane (available at farmer's markets and some supermarkets)

1 small red cabbage

4 Santa Rosa plums

Petals from one pesticide-free sunflower (about 1/2 cup)

For basil vinaigrette:

1/4 cup extra virgin olive oil

10 large basil leaves, finely chopped

3 tablespoons white wine vinegar

Salt and fresh-cracked black pepper to taste

To prepare salad: Pluck leaves of purslane, discarding thick stems. Reserve leaves. Slice red cabbage very thinly and set aside. Cut plums into segments. Remove petals from sunflower (a pompon sunflower is best). Combine all ingredients in a bowl and toss lightly to blend.

To prepare vinaigrette:

Whisk all ingredients together until thoroughly incorporated. Drizzle over salad and toss to combine.

BLACKBERRY COBBLER

1 qt blackberries

2 cups sugar

1/2 cup melted shortening

1/2 cup water

self rising flour

butter

sugar

Put berries in a large pot. Add enough water to berries to almost level. Add

sugar. Boil a little while (until berries start turning pink). Make dumplings by combining shortening, water and enough flour to make a dough. Roll thin (dumplings plump up when they cook). Save 1/2 of dough for top of pie. Slice dumplings and add to berries when they are at a rolling boil. When dough is half done (about 10 minutes) add 1 T margarine and cook about 5 minutes longer. Transfer to casserole dish (deep). Put dough on top (slice a small X in the middle). Put butter and sugar top. Bake 12-15 minutes (or until brown) at

400 degrees F.

BLUEBERRIES AND CREAM SHORTCAKE

Makes 6 servings

2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups whipping cream

1 tablespoon melted butter (optional)

2 cups fresh blueberries

1/3 cup blueberry or other fruit jelly

3/4 cup sweetened whipped cream or whipped topping

Preheat oven to 400 degrees. Spray a 9-inch square baking pan with nonstick cooking spray.

In a medium bowl, combine flour, sugar, baking powder and salt. Stir in cream to form a dough. Pat dough evenly on the bottom of the pan. Bake until the top is golden brown, about 18 minutes; if desired, brush the top with butter after 15 minutes. Cool shortcake slightly; cut into six rectangles. Cut each one diagonally in half.

In a microwaveable bowl, combine berries and jelly; microwave on high until jelly melts, about 45 seconds.

Place 1 triangle on each dessert plate. Top triangles with two-thirds of the berries and the whipped cream, dividing equally. Prop remaining triangles on top; add the remaining whipped cream and berries.

BLUEBERRY ICEBOX PIE

One 9-inch pie; 6 to 8 servings

1/4 cup cornstarch

1/4 cup water

5 cups fresh blueberries, picked over for stems, or 5 cups frozen blueberries

(divided use)

2/3 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon unsalted butter

1 prepared crumb crust (recipe follows)

Combine the cornstarch and water in a small bowl and stir the mixture until it is smooth. Combine 3 cups of the blueberries, the sugar, cinnamon and nutmeg in a medium-size saucepan.

Bring the pot to a boil, stirring occasionally. Stir in the cornstarch mixture and cook the mixture over medium heat, stirring constantly, until it is thickened. Cook an additional 2 minutes.

Remove the pot from the heat and stir in the butter and remaining 2 cups of blueberries. Scrape the filling into the prepared crust. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day. Slice and serve with dollop of whipped cream.

BRANDIED FRUIT CUP

(Rumtopf)

 

Recipe One

Basic Fruit Starter

Here is a brandied fruit which can be used as a topping or in cakes. The fruit, sugar and brandy ferment over a 4-week period of time. Be sure not to cap the mixture tightly and make sure you stir it daily. Lick the spoon after stirring for a jump-start to your daily activities!

Starter:

In a large (one gallon) jar, combine:

1 cup cubed canned pineapple

1 cup sugar

2 tablespoons brandy

Let these ingredients sit in the jar for two weeks, stirring daily. At the end of two weeks, add:

1 cup maraschino cherries, including juice

1 cup sugar

2 tablespoons brandy

Let the mixture sit two more weeks, stirring daily.

The fourth week, add:

1 cup sliced, canned peaches, including juice

1 cup sugar

2 tablespoons brandy

Let the mixture sit for two more weeks, stirring daily.

Separate the liquid from the fruit. The liquid is your starter and you can use the fruit on ice cream or cake. Now you are ready to prepare the fruit for the cakes (recipe below). DO NOT refrigerate the starter liquid.

~^~^~^~^~^~^~^~^~^~

 

Recipe Two

You can start Rumtopf in May or June and use as the fruits begin fermenting with the rum and sugar. Just remember to replenish the mixture with more fruit and sugar as it is used. Blueberries and apples are the only fruits which do not do well in rumtopf.

 

SUITABLE FRUITS:strawberries, whole raspberries/blackberries, whole sour cherries, pitted apricots, unpeeled, halved peaches, peeled and quartered pears, peeled and quartered pineapple, chunked

OTHER INGREDIENTS

1 bottle good quality rum

4 to 5 liter stoneware crock or porcelain pot (not glass).

Sugar

Wash and drain well 1 pound of fresh, ripe strawberries. Add 1 cup sugar, mix gently, let stand 1 hour before placing into crock. Place fruit in pot and add 1 bottle rum. Place a saucer on top of the fruit and let stand in cool, dark place. Stir very gently once or twice over the next two weeks.

Every two weeks add another in-season fruit, some sugar and rum as needed :

1 pound washed and drained fresh fruit + 1 cup sugar and enough rum to cover by 1/2".

Although Advent is the traditional time to begin sampling the Rumtopf, it can be used at any time and the ingredients refreshed with the addition of more fruit, sugar and rum.

Remember, however, that after the addition of the fresh fruit it takes AT LEAST 2 weeks before fermentation is well under way again. The longer you allow the mixture to stand and ferment, the richer the Rumtopf. THAT is why the Rumtopf is traditionally begun in May or June and eaten during the Christmas season..6 months of richness!!!

~^~^~^~^~^~^~^~^~^~

30 Day Cake

 

Day 1: Pour 1 pt of starter in a glass gallon jar. Add a large can of sliced peaches with its juice. Cut each slice into 4 pieces. Add 2 1/2 cups sugar and stir every day for 10 days. (Cover jar with saucer and leave sitting out at room temperature.)

Day 10: Add 1 16oz can of pineapple pieces with juice. Cut each piece in half. Add 2 1/2 cups sugar and stir every day for 10 days. Color will change and fruit will foam when stirred.

Day 20: Add 2 small jars of maraschino cherries, sliced in half. Do not add juice. Add 2 1/2 cups of sugar and stir a final 10 days.

Day 31: These are the ingredients you will need:

3 boxes Duncan Hines Golden Cake Mix

3 boxes Vanilla Instant Pudding

1 dozen eggs

1 small bottle cooking oil

3 cups raisins

3 cups walnuts

3 cups pecans

3 cups coconut

Step 1: Preheat oven to 300║. Grease & flour 3 tube pans.

Step 2: Drain fruit in bowl. Put juice in 3 pint jars. These are the starters. Freeze (1 year) if not using in 3 days.

Step 3: For each cake mix 1 box of cake mix, 1 box pudding, 4 eggs, 2/3 cup oil and 1 1/2 cups drained fruit. Stir with spoon. Add one cup each of remaining ingredients. Bake 55-60 minutes.

~^~^~^~^~^~^~^~^~^~

 

Recipe Three

Friendship Fruit Starter

20 oz. can pineapple chunks, drained

16 oz. can peach slices, drained

16 oz. can apricot halves, drained

10 oz. jar maraschino cherries, drained

1 1/4 cups sugar

1 1/4 cups brandy

Variation: Substitute canned fruit cocktail, mandarin oranges or pears.

Combine all ingredients in a clean, large glass jar. Stir gently with wooden spoon. Cover and let stand at room temperature for three weeks, stirring at least twice a week

Serve over ice cream or pound cake, use in recipes or feed as directed. To keep the starter going, retain at least three cups at all times.

To feed and maintain:

Stir mixture daily. Add one cup sugar and one cup of pineapple, peaches or cherries every two weeks, alternating fruits each time and stirring gently.

Additional brandy should not be required. Do not add fruit more often than once every two weeks. Do not delay adding fruit for more than one or two days past schedule.

Cover and let stand at room temperature at least three days before using. Fruit is fermented when it is translucent. To store, keep in warm place. Makes about nine cups.

To share: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion. Do this just before you would do a normal feeding. Feed each portion. Give one portion to a friend and keep one for yourself. ~^~^~^~^~

HOME PAGE Webmistress Charlotte Sandel Beck

(c) 1998 - 2001 Ain't That Cute www.aint-that-cute.com/

CELERY SALAD WITH BLACK OLIVES

AND TRUFFLE OIL

Serving Size: 4

1 head celery -- leafy

1 cup olives -- pitted

2 tablespoons extra virgin olive oil - truffle. Note: Truffle Oil is available in specialty food stores.

4 ounces mixed greens

Cut bottom from celery using only the white inside stalks. Roughly dice into 1/4 inch, approx. 5 cups. Place celery into a bowl with the olives and oil, add ground black pepper Sprinkle over top of greens and garnish with celery leaves

CHEESY CHILI DIP

1 (10 oz) can tomatoes with green chilies

1 (4 oz) can chopped green chilies

1 tablespoon cornstarch

1 medium onion -- diced

1 clove garlic -- minced

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon crushed red pepper -- (or less to taste)

1 cup Colby cheese -- diced

Tortilla chips

Drain tomatoes and chopped green chilies, reserving liquid. Set vegetable

mixture aside.

Combine reserved liquid and cornstarch in a 1-quart saucepan; cook over

medium heat, stirring constantly, until thickened. Stir in tomatoes, chilies, onion, garlic, and seasoning. Cook, stirring constantly, until onion is tender. Stir in cheese, cook over low heat until melted. Serve warm with tortilla chips. Yield: about 22 one-ounce servings.

CHERRY RICE PILAF

1 cup White Onion -- chopped

1 cup Celery -- chopped

1/2 cup Dried Tart Cherries

1/2 cup Walnuts -- chopped

1 tablespoon Thyme -- fresh, chopped

1 tablespoon Marjoram -- fresh, chopped

1/2 teaspoon Black Pepper -- freshly ground

1 tablespoon Margarine

3 cups Cooked Rice

Place onion, celery, cherries, walnuts, thyme, marjoram, pepper and margarine in a large nonstick skillet. Cook, uncovered, over medium heat 10 minutes, or until vegetables are tender; stir occasionally. Add rice; mix well. Cook 3 to 4 minutes, or until thoroughly heated.

CLASSIC CHOCOLATE CHIP COOKIES

1/2 cup Butter or Margarine -- room temperature

1/4 cup Vegetable Shortening -- room temperature

2 teaspoons Vanilla

1/2 cup Brown Sugar -- packed

1/2 cup Sugar

2 Eggs

1 1/2 cups Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

2 cups Chocolate Chips

This recipe makes either 5 dozen normal sized cookies, or 12, 6-inch monster

sized cookies. Please follow directions appropriately to make the desired

size of cookie.

To prepare cookie sheets for baking, cover one or two cookie sheets with

foil and grease foil lightly. Now you are ready to make the dough.

In a large mixing bowl, use a wooden spoon or electric mixer to cream butter

and shortening together until well mixed. Add brown sugar and sugar, and

beat until fluffy. Add eggs, one at a time, beating well after each one.

Mix in vanilla. Using a wooden spoon, stir flour, baking soda, baking

powder and salt into creamed mixture, making sure all dry ingredients are

moistened evenly. Add chocolate chips and mix well. Wrap dough in plastic

wrap and chill for 3 hours to overnight.

When ready to bake cookies, preheat oven to 350 degrees F.

To make Monster-Sized Cookies:

Measure chilled dough in a 1/3 cup measuring cup, level at the top OR use a

large ice cream scoop to measure dough. Space dough about 3 inches apart on

the foil-covered greased cookie sheet. Flatten mounds of dough with your

palm and fingers so cookie forms a 3 to 3-1/2 inch circle. Bake cookies for

12 - 15 minutes or until they are lightly browned and centers are springy

when touched lightly. Slide foil off cookie sheets and cool cookies on the

foil for five minutes, then place them on wire racks to finish cooling.

To make 2-inch normal size cookies:

Drop chilled dough by slightly rounded teaspoonfuls (or use cookie scoop)

onto foil-covered greased cookie sheet, spacing cookies about 2 inches

apart. Bake for 8 - 10 minutes or until they are lightly browned and center

is springy to the touch. Slide foil off sheet and cool for five minutes,

then place cookies onto a wire rack to finish cooling.

When your cookies have cooled, store them in an airtight container or

baggie, at room temperature for up to one week, or store in freezer for up

to six months. Real Food 4 Real People

 

COCONUT SHRIMP

4 servings

Batter:

1/2 cup flour

1/4 cup cornstarch

1/2 teaspoon salt

1/2 cup water

1 large egg white

1 pound shrimp, peeled deveined, patted dry

2 1/2 cups sweetened flaked coconut

1 cup vegetable oil for frying

Dipping sauce:

1/2 cup honey

3 tablespoons prepared horseradish

Mix batter ingredients in bowl with fork until blended.

Dip shrimp one at a time in batter, then roll in coconut to coat. Place on waxed paper.

Heat oil in a 10-inch skillet. Fry shrimp about eight at a time, one minute per side until crisp, golden and opaque throughout. Remove to paper towels to drain.

Combine dipping sauce ingredients in a small serving bowl and serve with cooked shrimp. (You can prepare the shrimp up to the point of frying 24 hours ahead.)

CORN AND CHORIZO CHOWDER

Makes 6 generous servings

This may be my favorite corn chowder. The corn taste is intense. The chorizo adds the right touch of spiciness. And the sour cream mellows the texture and flavor of the chowder perfectly.

4 cups chicken broth or stock

1 cup water, plus additional as needed

4 ears corns, husks and silk removed (divided)

1 tablespoon vegetable oil (optional; use if sausage is low-fat)

8 ounces fresh chorizo sausage, meat removed from casings

1 medium onion, diced

2 stalks celery, cut into 1/4-inch slices

1 pound all-purpose russet or Yukon Gold potatoes, peeled and cut into 3/4-inch

cubes

Salt and freshly ground black pepper to taste

About 3/4 cup sour cream

In a medium pot over medium-high heat, bring the broth and the 1 cup water to a boil. Break 2 ears of corn in half, place them in the broth and boil for 5 minutes. Using tongs, carefully remove the ears of corn and transfer them to a plate to cool. Reduce the heat to medium low. The broth should maintain a gentle simmer.

While the broth simmers, shave the corn from the remaining 2 ears of corn. (Working with 1 ear at a time, stand it vertically on a flat work surface. Hold the ear steady with 1 hand while using a small sharp knife in the other hand to slice downward along the cob, removing the kernels in strips from each ear. Be careful to cut only the kernels, not the cob.) Break the shaved cobs in half and add them to the simmering broth. Set the uncooked corn kernels aside.

Working in the same fashion, remove the cooked corn kernels from the cobs. Return those shaved cobs to the simmering broth as well. Transfer the cooked corn to a food processor or blender. Add 1 cup hot broth. Set aside to cool for at least 10 minutes. Then process until the cooked kernels are pureed; set aside.

Heat the oil, if using, in a large pot over medium heat and add the sausage. Using a spoon to break it up into bite-size pieces, cook until it begins to brown, about 5 minutes. Leave the sausage in the pot and remove all but 1 tablespoon of drippings. Reserve excess drippings. Add the onion and celery to the pot and cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes.

Remove the cobs from the broth and discard. Measure the broth. If you have less than 3 cups, add as much water as necessary to measure 3 cups. To the chorizo and vegetables in the pot, add the broth, reserved uncooked corn kernels, reserved corn puree, potatoes and salt and pepper to taste and bring to a boil. Reduce the heat to medium-low, so the soup just barely boils, and cook until the potatoes are tender, 10 to 15 minutes. Remove from the heat. Set aside for 20 minutes. Taste and adjust the seasoning accordingly.

To serve, ladle the chowder into individual bowls and top each with a generous dollop of sour cream.

CORN CHOWDER

Makes 6 generous servings

4 ears corn, husks and silk removed

3 cups chicken broth or stock

1 cup water, plus additional as needed

4 ounces thick-cut or slab bacon, diced into 1/4- to 1/2-inch cubes or pieces

1 medium onion, diced

2 stalks celery, thick stalks cut in half lengthwise, cut into 1/4-inch-thick slices

1 medium red bell pepper, seeded and cut into 1/4- to 1/2-inch squares

1 1/2 tablespoons all-purpose flour

1 pound russet or Yukon Gold potatoes, peeled and cut into 3/4-inch dice

Salt and freshly ground black pepper to taste

1 cup whipping cream

Working with 1 ear of corn at a time, stand it vertically on a flat work surface. Hold the ear steady with 1 hand while using a small sharp knife in the other hand to slice downward along the cob, removing the kernels in strips from each ear. Be careful to cut only the kernels, not the cob. Reserve both the kernels and the cobs.

Break each shaved cob in half. In a medium pot over medium heat, bring the cobs and broth and 1 cup water to a boil. Reduce the heat to medium-low. The broth should maintain a gentle simmer.

Meanwhile, in a large pot over medium heat, fry the bacon until it begins to brown but is not crisp, about 5 minutes. Leave the bacon in the pot and pour off all but 1 tablespoon of drippings. Reserve the excess drippings. Add the onion, celery and bell pepper to the bacon and drippings in the pot and cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes.

Add 1 tablespoon of the reserved drippings to the pot and sprinkle the mixture with the flour. Cook, stirring constantly, until the flour is completely incorporated, 1 to 2 minutes.

Remove the cobs from the broth and discard them. Measure the broth. If you have less than 3 cups, add as much water as necessary to measure 3 cups. To the vegetables and bacon in the pot, add the broth, reserved corn kernels, potatoes and salt and pepper to taste and bring to a boil. Reduce the heat to medium-low, so the soup just barely boils, and cook until the potatoes are tender, 10 to 15 minutes. Remove from the heat. Stir in the cream and set aside for 20 minutes. Taste and adjust the seasoning accordingly.

CUCUMBER AND FETA CHEESE SALAD

Serving Size: 4

6 cucumbers

1 small bermuda onion -- thinly sliced

sea salt -- to taste

fresh ground pepper optional -- to taste

3 tablespoons mint -- chopped

3 tablespoons parsley -- chopped

3 tablespoons chives -- chopped

1/2 pound feta cheese -- fresh , crumbled

2 tablespoons extra virgin olive oil -- organic

1 tablespoon rice wine vinegar

Peel and thinly slice the cucumbers. Place the slices in a container and chill for at least 30 minutes. Peel and thinly slice the onion. Place the onion slices in a container, cover with cold water, and chill for 30 minutes. When you are ready to prepare the salad, drain and dry the onion slices and layer them with the cucumber on a large platter. Season with sea salt, freshly ground pepper, and the chopped fresh herbs. Scatter the cheese on top. Whisk the olive oil and vinegar together and drizzle it evenly on the salad.

DEEP DISH BERRY PIE

Butter for baking dish

4 cups fresh berries (blackberries, boysenberries or raspberries)

1/2 cup sugar (divided)

1/4 cup all-purpose flour, plus flour for dusting

Juice and finely grated zest from one lemon

1 1/2 cups pastry flour

1/2 cup whole-wheat flour

1/4 teaspoon salt

1 tablespoon baking powder

6 tablespoons ( 3/4 stick) cold unsalted butter

2/3 cup plain yogurt

1 tablespoon milk

Preheat oven to 350 degrees. Lightly butter 2-quart baking dish or 4 smaller dishes.

Wash berries; drain in colander. Place in 2-quart mixing bowl and add 1/4 cup of the sugar and the all-purpose flour. Add lemon juice and zest. Gently mix and place in prepared baking dish.

In 3-quart mixing bowl, stir together pastry and wheat flours, all but 1 teaspoon of the remaining sugar, the salt and baking powder. Cut unsalted butter into small pieces and work into flour mixture, using finger tips or pastry blender, until dough resembles coarse crumbs. Stir in yogurt, using a few swift strokes, to make a light, tender dough.

Dust work surface with flour, place dough on work surface, and carefully pat dough into shape to fit top of baking dish. Gently fold dough into quarters and lift onto fruit mixture in baking dish. Brush top of dough with milk, sprinkle with the remaining teaspoon of sugar, and place into preheated oven.

Bake until filling is bubbly and crust is golden brown, 55 to 60 minutes. Makes 4 servings.

FAUX WHEAT THINS

Makes about 200 1 1/2-inch-square crackers

1 3/4 cups whole wheat flour

1 1/2 cups white flour

1 tablespoon sugar

3/4 teaspoon salt

1/8 teaspoon turmeric

1/8 teaspoon paprika

1/3 cup oil

1 cup plus 1 tablespoon water

Kosher or sea salt

Preheat oven to 425 degrees.

In a food processor, blend flours, sugar and spices. Whisk oil and water together in a separate bowl until emulsified. With processor running, slowly add oil and water to flour mixture until it comes together in a smooth ball.

Divide dough in half and roll each piece out on a lightly floured surface into a rectangle about 12 inches by 14 inches or the size of your largest cookie sheet and about 1/16 inch thick, the thinner the better. Transfer dough to cookie sheet by draping it over your rolling pin. Don't worry if it gets distorted. Using a long, sharp knife, trim dough into a neat rectangle and score into 1 1/2-inch squares, being careful not to cut all the way through. Prick each square 3 times with a fork and sprinkle with kosher or freshly ground sea salt to your taste.

Place cookie sheet in center of a preheated oven and bake about 8 minutes or until edges have started to brown and blisters are forming on top surface. Remove from oven and loosen crackers with a large spatula before flipping whole sheet of crackers over in one piece. It is helpful to use another cookie sheet to do this, placing it over the baking sheet and then turning both over before sliding crackers back onto the original baking sheet.

Return crackers to oven and bake 6-7 minutes more, until edges are well-browned. If outer edges brown first, snap them off and return rest of crackers to oven. Although you don't want to burn the crackers, they need to be nicely browned all over to be crisp. Slide sheet of crackers onto rack to cool. When cool, break apart at scored lines. Store in an airtight container. A tin works best.

(These crackers have 5.9 grams of fat, including 0.36 grams of saturated fat, per 16-cracker serving.)

FROZEN LEMONADE PIE

16 servings

1 (14-ounce) can sweetened condensed milk

1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted

1 (8-ounce) tub frozen whipped topping, thawed

2 prepared graham cracker crusts

(Note: Because prepared crusts are slightly smaller than a standard 9-inch pie plate, you should have enough filling for 2 crusts. If making your own crust, you can pile the entire filling in for a really big pie.)

In a large bowl, fold sweetened condensed milk and lemonade concentrate into whipped topping. Spoon into crusts. Freeze for 3 hours or until firm.

FRUIT PIE INFORMATION

MMMM ... PIE: You've waited all summer, now bake your fruit harvest

July 31, 2002 Posted: 06:45:10 AM PDT, BEE NEWS SERVICES

One of the mouthwatering pleasures of a San Joaquin Valley summer is baking and eating pie made with fresh local fruit: berries, cherries, peaches, apricots, apples -- you make the call.

They're all savory and succulent, with brilliant color, heady perfume and intense flavor, whether from your back yard or an orchard on the edge of town or a farmers market downtown.

Fruit pie and its cousins -- tarts, cobblers and crisps -- bring even the crustiest folks out of their shells.

If you're a beginner, try the following tips.

Crust

You can't have a good pie without a proper crust, often described as flavorful, tender, light and flaky.

Crusts can be made using cracker crumbs or ground nuts, but it's the basic flour-and-shortening or butter crust, crisp and golden, that springs to mind when you think of pie.

Bleached or unbleached all-purpose flour will give the best results. Whole-wheat pastry flour can be used, but regular whole-wheat flour makes a very heavy crust. You can substitute regular whole-wheat flour for a quarter of the white flour and still get satisfactory results. The flour doesn't need sifting; simply measure by lightly spooning it into a dry measuring cup, then leveling it off with a straight-edged spatula.

Vegetable shortening, butter, margarine, lard and vegetable oil can be used to make pie crust. Vegetable shortening and butter are the most commonly used fats. They create a flaky texture and have replaced lard as the pie fat of choice.

Some cooks use a combination of shortening and butter. Butter gives the best flavor, but shortening is added to make the crust flakier. Real butter is best, but real stick margarine can be used. Avoid lower-fat vegetable oil spreads because some of the fat has been replaced with water, and crusts do not turn out as flaky. For best results, chill the butter or shortening at least 15 to 20 minutes before using. Crusts made with vegetable oil have a mealy texture.

Ice water is the usual choice for added liquids, but any thin, cold liquid can be used. A mixture of half orange juice and half water makes a flavorful crust for certain pies like rhubarb and blueberry. Milk is used with vegetable oil crusts.

Thickeners

Fruit-pie fillings need to be thickened. You can use flour, quick-cooking tapioca, cornstarch or my favorite, Clear Jel, which produces a more translucent look than cornstarch.

Clear Jel is a modified cornstarch. There are two kinds, regular and instant; both work well, but I prefer the regular. However, if you wish to freeze the pie, use instant because the regular breaks down.

Tapioca is a good thickener to use with fruit, because it has no flavor of its own and cooks quickly; however, you must mix it well with the fruit and let it stand 5 minutes to prevent clumping. Granules are gritty if undercooked, but are clear and soft when fully cooked. Tapioca is not recommended for a lattice-top pie or other open fruit pie because it remains hard when exposed to the hot air of the oven.

Cornstarch is often called for as a thickener. If flour is substituted for the cornstarch or tapioca, use twice as much flour.

Method

Before assembling the ingredients, make sure they are cold. You want the shortening or butter to remain as solid as possible so that the dough consists of tiny balls of fat the size of small peas that are surrounded by flour. That's what makes the crust flaky.

A pastry blender with arched wires or blades works well for cutting fat into the flour. Holding a table knife in each hand and then cross-cutting through the flour also works. Cooks who can work very quickly use their fingertips to combine the fat and flour.

Add the ice water a tablespoon at a time until the dough begins to hold together. Place dough on a floured surface and work as quickly as possible to shape it into a disk. Wrap with plastic wrap and refrigerate.

If you have a food processor, you can make a crust very quickly. Many recipes give instructions for making crusts with a processor. Use it to combine the fat with the dry ingredients, processing just seconds, until the mixture resembles coarse crumbs.

Add cold water, one tablespoon at a time, while the machine is running. Process only until dough begins to hold together; do not process until it forms a ball. Over-processing will cause the dough to be tough.

Refrigerate the dough at least one hour, or up to 24 hours, before rolling it out for easier handling. Some dough recipes say to allow the dough to sit at room temperature 10 to 30 minutes before rolling; other recipes can be rolled out directly from the refrigerator.

A floured pastry cloth is a real plus when rolling out the crust, but any floured surface will do. Roll the dough using small strokes, from the center toward the edge. You want to get it about an eighth of an inch or quarter of an inch thick. Roll the dough large enough to fit into the pie pan and extend about an inch over the edge. For a 9-inch pie, the dough should be 12 to 13 inches in diameter, depending on the depth of the pan.

Pie pans

Pies made in glass or black steel pie pans make the best crusts -- crisp and evenly browned. The worst choice, contrary to what many people think, is a shiny metal pan. Measure the pan from inside rim to inside rim to get the correct size.

Baking a two-crust pie

Make vents in the top crust with a fork or knife and make a slit in the center. Bake in a preheated 450-degree oven for 15 minutes, then reduce heat to 350 degrees and bake 30 to 45 minutes, depending on the size of the pie. The pie is done when you can see the filling bubbling in the vents.

To protect the outer crust from getting too brown, use a pastry shield, or tear strips of aluminum foil and cover it.

Recipes usually call for a tablespoon or two of butter for fruit fillings. Don't eliminate this: It helps keep the fruit mixture from boiling over.

Freezing pie

Freeze fruit pies before they're baked. On two-crust pies, do not cut the steam vents. Wrap pie in plastic wrap and encase in aluminum foil to prevent the crust from drying out and picking up other flavors in the freezer. A 2-gallon freezer bag may be used instead of foil.

Bake frozen pie in a preheated 450-degree oven for 15 to 20 minutes to set the crust. Lower the heat to 350 degrees and continue baking 45 to 60 minutes longer, depending on the size of the pie.

GARDEN BURGERS

Top Secret Recipes Lite By Todd Wilbur

Yield: 6 Patties

2 tbsp Bulgur

1 lb Mushrooms; quartered, (4 -cups steamed)

1 cup Diced onion; (1/2 cup -steamed)

1/2 cup Rolled oats

2/3 cup Brown rice

1/2 cup Shredded low fat mozzarella -cheese

2 tbsp Shredded low fat cheddar -cheese

2 tbsp Low fat cottage cheese

1/2 tsp Salt

1/2 tsp Garlic powder

1 dash Pepper

2 tbsp Cornstarch

Olive oil cooking spray

Add 1/4 cup boiling water to the bulgur in a small bowl and let sit for about 1 hour. Steam the mushrooms for 10 minutes or until tender; then remove them from steamer; and replace with onion. Steam onions for 10 minutes or until pieces are translucent. Keep these separate and set aside. Add 1/2 cup of water to the oats and let them soak for 10 minutes, until soft. Drain any excess water from bulgur and oats, the combine grains with mushrooms, rice, cheeses, and spices in blender or food processor and pulse 4 or 5 times until ingredients are chopped fine, but not pureed. Pour mixture into a bowl with the onion and cornstarch, and mix well. Preheat oven to 300 degrees and set a large skillet over medium/low heat. Spray the skillet with spray. Measure 1/2 cup at a time of the mixture into the pan and shape with a spoon into a 3 3/4 inch patty that is approximately 1/2 inch thick. Cook the patties in batches for 2 to 4 minutes per side, or until light brown on the surface. When all of the patties have been cooked in skillet, arrange them on a lightly sprayed cooking sheet and bake for 20 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time. Freeze when they have cooled. To serve: Can be reheated in pan; grilled or microwaved for 30 to 35 seconds and then toasted.

www.topsecretrecipes.com

 

 

 

 

 

GARDEN STUFFED BAKED POTATOES

These can be made ahead and reheated in the microwave.

4 russet potatoes

2 tablespoons butter or margarine

1 small onion, chopped

1 (10 oz.) package frozen chopped broccoli, thawed, drained

1 cup each peas and corn (optional)

1/2 cup ranch salad dressing

1 tablespoon vegetable oil

2 teaspoons dried parsley

salt and pepper

1 cup Cheddar cheese

Microwave pierced potatoes on High for 12 minutes or bake for 15 minutes.

Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in medium bowl. Heat a small skillet over medium heat, add butter. Add onion and sautÚ until tender, about 5 minutes. Add onion, broccoli, and salad dressing to potato pulp, mix well. Brush outside of potatoes skin shells with oil. Spoon potato mixture into shells, dividing evenly. Place on baking sheet. Top each potatoes with Cheddar cheese. Bake potatoes until heated through, about 15 minutes in a 425 degree oven. Sprinkle with parsley, salt and pepper to taste. Makes 4 servings.

GINGER MUSTARD GLAZED STEAK DINNER

2 servings (see below for further menu directions and comments)

3/4 pound strip steak

2 medium garlic cloves, crushed

2 tablespoons Dijon mustard

2 teaspoons chopped fresh ginger

1 tablespoon low-salt soy sauce

Remove fat from steak and make shallow diagonal cuts on both sides.

Do not cut all of the way through; the slits will help the marinade reach the center of the steak. Mix the garlic, Dijon mustard, ginger and soy sauce together. Spread on both sides of the steak and marinate 15 minutes.

Place on hot grill about five inches from the heat. Grill five minutes. Turn and grill five more minutes. Carve meat across the grain.

Menu directions and comments:

Fresh ginger, mustard and garlic give this grilled steak a hint of the Orient. Serve it with potato salsa salad, a zippy twist on the traditional recipe.

Red potatoes for the salad help absorb more of the dressing flavor. Mix them into the dressing while they are still hot.

Bottled tomato salsa works well with this recipe, but you could experiment with the different types available now, such as peach, mango and cactus.

Steak cooking time is for a 1-inch thick steak. Cook two minutes longer for 1 1/2-inch thick, or less for thinner steak.

If using a broiler, follow the same time instructions.

Any type of quick-cooking steak can be used, such as skirt, flank or rib eye.

Wine suggestions: A red-wine lover's dream. Here's where you pop the cork on a big, bombastic California cabernet sauvignon.

SALSA POTATO SALAD

3/4 pound red potatoes

1 tablespoon regular mayonnaise

3 tablespoons nonfat yogurt

1/2 cup tomato salsa

Salt and black pepper

Wash potatoes, do not peel, and cut into 1-inch cubes. Place in saucepan and add cold water to cover. Cover pan. Bring water to a boil and simmer for 15 minutes, until potatoes are tender but not mushy.

Meanwhile, mix mayonnaise, yogurt and salsa together a serving bowl. Add salt and pepper to taste. Drain potatoes and add to the serving bowl. Toss well to coat potatoes with the sauce. Correct the seasoning.

GRAHAM CRACKER AND OATMEAL CRUST

One 9-inch crust

11 whole graham crackers (to yield about 1 1/3 cups crumbs)

5 tablespoons unsalted butter, melted

1/2 cup old-fashioned (not quick-cooking) rolled oats

3 tablespoons firmly packed light-brown sugar

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Preheat oven to 350 degrees.

Place graham crackers in work bowl of food processor and process until they are finely ground. [] Or run over them with the car, like Spike does. [] Combine crumbs, butter, oats, brown sugar, vanilla and salt in medium-size mixing bowl and stir until mixture is moistened.

Press mixture evenly into the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted.

Bake the crust until crisp, 6 to 8 minutes. Let it cool completely before filling it. (The crust may be wrapped in plastic and frozen for up to 1 month.)

HERBED CRACKERS

Makes about 20 1 1/2-by-2-inch crackers

1 cup all-purpose flour

1/2 teaspoon salt

2 tablespoons cold butter, cut into small pieces

1/2 teaspoon herbes de Provence

1/4 teaspoon coarsely ground pepper

About 1/4 cup water, plus more as needed

Preheat oven to 400 degrees.

Place flour, salt, butter, herbs and pepper in bowl of a food processor fitted with a steel blade. Pulse until combined. With motor running, pour 1/4 cup water slowly into the feed tube. Add a bit more if necessary until mixture begins to hold together but is not sticky. Process until dough forms a ball.

Roll dough out on a lightly floured surface until very thin, less than 1/8 inch if possible. Transfer to ungreased cookie sheet, and prick all over with a fork. Score lightly with a sharp knife if you wish to break into rectangles later. Or leave in a free-form shape that you can break into shards.

Bake 12-14 minutes, until lightly browned. Cool on a rack and store in an airtight container.

Variations: Work small amounts of seeds, herbs or garlic into dough before rolling it out. For garlic crackers, add 1/8 teaspoon granulated garlic. Or create your own mixture.

 

 

 

 

HOTSY TOTSY SALSA

Makes 4 or 5 half pints

The pH of Hotsy Totsy Salsa is 4.3, a safe level for boiling-water canning. However, at 4.3, there's little leeway for further experimentation. Just a few more chilies, half a cup more onion, or tomatoes that have increased in pH due to overripeness, and the chances are that your batch of Hotsy Totsy Salsa would be approaching the questionable zone for using the boiling-water canning method, and call for pressure canning. I'm sharing it with you now but you've got to promise not to add any more of the really fun but low-acid ingredients until you're ready to pull a jar from your pantry and pass around the tortilla chips. You can, however, increase the cumin powder, Tabasco sauce, salt or dried oregano.

-- Jan Roberts-Dominguez

5 cups peeled and finely chopped tomatoes (see note)

1 cup finely chopped mild green chilies (about 4 medium Anaheim chilies)

1/2 cup finely chopped yellow onion

1/2 cup finely chopped green onion

1/3 cup seeded and minced fresh jalapeno chilies (4 to 5; see note)

1/2 cup white vinegar (5 percent acidity)

1 tablespoon minced garlic (3 cloves)

2 to 3 teaspoons chopped fresh cilantro

1 teaspoon salt

2 teaspoons ground cumin

1 teaspoon Tabasco sauce

1 teaspoon dried oregano

Wash 5 half-pint jars and keep hot. Prepare lids as manufacturer directs. Place tomatoes, chilies, onion, green onion, jalapenos, vinegar, garlic, cilantro, salt, cumin, Tabasco sauce and oregano in a large pot. Bring the mixture to a boil and simmer for 5 minutes.

Ladle hot salsa into 1 hot jar at a time, leaving 1/2-inch head space. Release trapped air by slipping a plastic knife between salsa and side of jar. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes (20 minutes from 1,001 to 6,000 feet; 25 minutes above 6,000 feet).

Note: To peel tomatoes, remove core and cut an X on the other end. Plunge into boiling water for 15 seconds. Remove immediately and plunge into ice water. Skin should slip off easily. -- From "Ball Blue Book"

[] Spike would add 1 tbsp lemon juice to each jar of salsa. That would raise the acidity level necessary for safety. []

 

ICEBOX PIE IS A COOL SUMMERTIME IDEA

July 31, 2002 Posted: 06:45:11 AM PDT, By GAIL CIAMPA

THE PROVIDENCE (R.I.) JOURNAL

If you can't stand the heat, get out of the kitchen ... or at least get away from the oven and make a cool pie.

That's Lauren Chattman's idea in "Icebox Pies: 100 Scrumptious Recipes for No-Bake No-Fail Pies."

From her simple crumb crusts (no rolling pin required) to dreamy fruit, ice cream, custard and mousse fillings, she understands the needs of a cook in 98-degree weather.

Chattman's lime cream and strawberry pie is the perfect ending to a summer dinner.

The gorgeous, close-up photos that accompany nearly every recipe will test your willpower. The recipes are short and easy to read, and each includes at least two choices of crumb crusts, plus an option to "dress up" the pie with a sauce or two.

The first chapter lists the crusts (the only part of the pie that's baked, and then for only six to eight minutes); the last chapter has the sauces. In between are 70 pie recipes, organized into mousse and custard pies ("peanut butter pie"), chocolate dream pies, fruit and cream combos ("ricotta cream pie with blood oranges"), ice cream parlor pies and no-bake fruit pies.

Icebox pies are easy to make. By definition, they have (1) cookie-crumb crusts that need no rolling, (2) fillings that are either uncooked or cooked on the stove top and (3) must be refrigerated for at least three hours before serving. Icebox

pies "bake" in the fridge or freezer to set the ingredients at the proper consistency and texture.

"Icebox Pies" (Harvard Common Press, $16.95) is cool and inviting -- just like the pies. Who would use this book? Anyone -- kids, adults, pastry chefs, can-only-boil-water cooks, et al. If you can mix, you can make these recipes, shown in

this collection.

[] Spike would like to know why the appliance used to chill and store chilled food products is referred to as "icebox" when the food item being discussed is a

dessert? If you visit an appliance store and ask for an icebox, the sales person would no doubt have a good laugh. []

 

 

 

JERK CHICKEN SALAD

Serves 2

For jerk seasoning:

4 teaspoons dried thyme

1 teaspoon allspice

4 teaspoons sugar

1/2 teaspoon cayenne pepper

For dressing:

2 tablespoons fresh lime juice

2 tablespoons Dijon mustard

3 teaspoons canola oil, divided use

1 tablespoon water

For salad:

3/4 pound boneless skinless chicken breast

4 scallions sliced ( 1/2 cup)

1 cup cubed fresh papaya, seeds removed

1 cup drained and rinsed canned black beans

1/2 small head romaine lettuce, torn into small pieces (about 5 cups)

2 stalks celery, sliced (1 cup)

1 green bell pepper, sliced (1 cup)

2 tablespoons chopped fresh cilantro

1 medium tomato, cut into wedges

2 crusty sourdough rolls

To prepare seasoning: Mix thyme, allspice, sugar and cayenne pepper in a small bowl.

To prepare dressing: Whisk lime juice and mustard in a separate bowl. Add 2 teaspoons canola oil and water. Blend well. Set aside.

To prepare salad: Remove fat from chicken and dip into spice mixture, making sure all sides are covered.

Heat remaining teaspoon oil in a small non-stick skillet on medium high. SautÚ chicken 1 minute. Turn and sautÚ 1 minute more. Reduce heat to medium, cover with a lid and cook 5 minutes. While chicken cooks, mix scallions, papaya and black beans and add to dressing. Toss well.

To finish: Place lettuce on individual dinner plates. Sprinkle celery and green pepper on top. Spoon dressing over vegetables. Slice chicken into strips and place on top of salad. Sprinkle cilantro on top and place tomato wedges around the edges. Serve with rolls.

LAVASH

Makes 16 large rectangles

1 package active dry yeast

1 cup warm water

1 teaspoon sugar

2 1/2 tablespoons olive oil

3 1/4 cups unbleached flour

1 3/4 teaspoons salt

3 tablespoons toasted sesame seeds

3 tablespoons poppy seeds

In a small bowl, stir together yeast, water and sugar. Let sit about 10 minutes to proof. Add oil.

Combine flour and salt in a food processor. With motor running, add yeast mixture through feed tube and process for 20 seconds. Stop to scrape down the bowl with a rubber spatula, then continue processing to form a stiff ball. Turn dough out onto a work surface and knead for a few minutes until dough is smooth.

Place dough in an oiled bowl, turn to coat, cover tightly with plastic wrap and let rise in a draft-free place until doubled in volume, 1 to 1 1/2 hours.

Preheat oven to 350 degrees.

Combine sesame and poppy seeds in a small bowl. Turn dough out onto work surface, flatten into a rectangle and divide into 16 roughly equal pieces. Cover pieces you are not working with plastic wrap.

On an un-floured surface, roll each piece as thin as possible. Lift it up. Flip it over. And roll again until paper thin. You should have a rectangle about 8 by 3 inches. Peel dough off work top and place on an un-greased baking sheet. Prick holes in dough with a fork. Brush lightly with water and sprinkle with about 1 tablespoon seeds. Repeat with remaining pieces of dough and fit as many pieces as possible on the baking sheet without touching. Bake until golden brown, about 20 minutes, and cool completely on wire racks. Repeat until all the dough is baked.

LIME AND STRAWBERRY PIE

One 9-inch pie; 6 to 8 servings

4 large eggs

1 cup sugar

1 tablespoon grated lime zest

1/2 cup fresh lime juice

1/2 cup (1 stick) unsalted butter, cut into 8 pieces

1/2 cup heavy cream, chilled

1 prepared crumb crust

2 cups fresh strawberries, hulled and thinly sliced

Combine the eggs, sugar and lime zest in a heavy saucepan and whisk until smooth. Add the lime juice and butter and cook over medium heat, whisking constantly, until the mixture is thickened, 7 to 9 minutes.

Do not allow the mixture to boil. Pour the hot lime curd through a fine strainer into a glass bowl. Place plastic wrap directly on the surface of the lime curd. Refrigerate lime curd until it is cold and thick, at least 3 hours and up to 3 days.

In a medium-size bowl of an electric mixer, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the lime curd and then scrape the filling into the prepared pie shell. Cover pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.

Just before serving, arrange the strawberry slices in concentric circles on top of the filling.

MASHED POTATOES WITH BACON

Makes 4 servings as a side dish, 2 as an entree

For those who think there's nothing better than mashed potatoes with dinner, do I have news for you! The best thing for dinner is a plateful of these marvelous mashed potatoes with bacon. Oh, sure, if you want to add a beef brochette, a lamb kebab, or a piece of grilled chicken or salmon, go ahead, but you don't need to. Just make a small green salad and pour yourself a glass of wine. The combination of creamy mashed potatoes and nutty Fontina cheese with the bacon and spinach is so satisfying. -- Sara Perry

4 to 6 thick slices smoked bacon, cut crosswise into 1/2-inch pieces (4 to 6

ounces uncooked)

2 pounds Idaho or baking potatoes, peeled and cut into 1/3-inch-thick slices

6 ounces baby spinach

2 tablespoons 1 percent milk, warmed

3 tablespoons unsalted butter

1 cup grated Fontina cheese (31/2 to 4 ounces)

Coarse kosher salt and freshly ground pepper

In a medium, heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness. Using a slotted spoon, transfer to a paper towel to drain. In a large saucepan, cover the potatoes with cold, salted water. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 20 to 30 minutes. Drain the potatoes for 1 to 2 minutes, letting the steam rise and the potatoes dry out.

Meanwhile, remove the stems from the spinach, rinse and lightly shake. Put the spinach in a steamer over boiling water, or put it in a heavy pan, cover and cook over medium heat, shaking the pan several times, until wilted, 2 to 3 minutes. Drain well. Cool slightly and squeeze out as much moisture as possible. Set aside.

Put the potatoes through a ricer or food mill into a large bowl or the saucepan. Add the milk and butter and stir until smooth. Add the cheese, spinach and bacon and stir until the cheese melts. Season with salt and pepper to taste and serve immediately. -- From "Everything Tastes Better With Bacon," by Sara Perry

MOCK GREEK SALAD

to serve one person:

1 cup mesclun greens -- organic

2 ounces feta cheese -- fresh

small handful of clover sprouts

2 tablespoons bermuda onion -- thinly sliced

Lemon-Garlic-Oregano Dressing (Recipe Below)

Prepare the salad greens and crumble the feta cheese on top. Cover with sprouts and onions. Drizzle dressing (Recipe Below) on salad to taste.

`VARIATION: As an alternative to the feta cheese, crumble a can of solid white tuna on top of the salad. The tuna is especially delicious when combined with this dressing

Lemon-Garlic -Oregano Dressing

"This is a favorite dressing. It is simple to make and is an outstanding addition to any salad"

1 large lemon -- juiced

1 medium clove garlic -- pressed

1/2 teaspoon dried oregano

1/3 cup extra virgin olive oil or grapeseed oil -- organic

1/2 teaspoon sea salt

ground pepper -- to taste

Whisk together all of the ingredients and blend thoroughly.

Store in a container and shake well before adding it to a salad. Keep refrigerated.

 

MOROCCAN ORANGE SALAD

Orange salad is a typical Moroccan dish served along with lamb and vegetable soup (Harira) during Ramadan. It makes a refreshing, light dessert for any festive celebration.

1 tablespoon lemon juice

2 tablespoons fresh orange juice

3 tablespoons confectioners sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

romaine leaves, washed and dried

3 - 4 oranges, peeled and sliced

1/2 cup blanched almonds, slivered or chopped

8 dates, sliced lengthwise

In a small bowl combine lemon and orange juices, confectioners sugar, extract and cinnamon.

Arrange lettuce leaves on a serving plate. Layer oranges decoratively onto plate.

Spoon juice/sugar mixture over the oranges and sprinkle with almonds and fresh dates. Chill until serving.

MUSHROOM AND HAZELNUT SALAD

4 Tbsp (60 ml) extra-virgin olive oil

8 ounces (225 g) mushrooms, sliced

2 cloves garlic, finely chopped

2 Tbsp (30 ml) balsamic vinegar

1 Tbsp (15 ml) chopped fresh herbs such as chives,

tarragon, or parsley

1 tsp (5 ml) honey

Salt and freshly ground pepper to taste

Fresh salad greens for 4 to 6 people

1/2 cup (125 ml) chopped hazelnuts (filberts), toasted

Heat 1 tablespoon (15 ml) of the oil in a skillet over moderate heat and sautÚ the mushrooms until tender, about 5 minutes. Remove from the heat and set aside. Whisk together the remaining oil, garlic, vinegar, herbs, honey, salt, and pepper. Toss the salad greens with half the dressing and place on individual salad plates. Top with the mushrooms and drizzle with the remaining salad dressing. Garnish with the hazelnuts. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes

 

PEACH GLAZED BARBECUED CHICKEN

Serves 4

4 tablespoons butter

1/4 teaspoon EACH mace, dried sweet basil leaves and ground nutmeg

1 teaspoon salt

1 tablespoon brown sugar

1 cup peach puree (made from 3 medium-size peaches, unpeeled, pitted and pureed in a blender)

2 tablespoons frozen orange juice concentrate

2 tablespoons lemon juice

1 frying chicken (about 2 1/2 to 3 pounds), split in half

Melt butter and add spices, salt and brown sugar. Heat only until well blended. Mix peach puree, orange juice and lemon juice, then add to spice mixture. Heat again only enough to blend to a smooth sauce.

Prepare chicken by placing halves over hot coals and cooking on one side for 10 minutes. Turn and cook 8 minutes on second side. Using fresh peach glaze, baste chicken on all sides. Continue to cook chicken, turning and basting frequently until done, brown and tender.

PEACHAROON FREEZER PIE

Serves 6

4 cups peeled, sliced fresh peaches (4 to 6 medium-size)

1 cup sugar

1/4 teaspoon almond extract

1 1/2 cups macaroon cookie crumbs (about 30 cookies)

1 cup whipping cream

Peel and pit peaches. Cut into chunks and crush well with potato masher. Mix in sugar and almond extract. Refrigerate while preparing crust.

Roll cookies between two pieces of wax paper to make crumbs. Line a 9-inch pie pan, sides and bottom, with crumbs. Save 1/4 cup crumbs for topping.

Whip cream, using cold bowl and beaters, until stiff. Fold in peaches. Pour into crumb-lined pan. Sprinkle top of pie with remaining crumbs. Cover with foil and freeze. Remove from freezer about 20 minutes before serving.

 

 

 

 

 

PEAR PRESERVES

8 cups chopped or sliced pears

1 lemon, sliced OR 1 Tbsp. lemon juice (juice of 1 med. lemon per batch)

5 cups sugar

1/2 cup water (use only 1/2 cup total, even if doubling)

Peel, core, and cut pears to desired pieces. [The hand-cranked gadget that peels, cores, and spiral slices apples, pears, potatoes, etc., works like a charm.]

Place in large kettle and add lemon/juice, sugar, and water. Bring to a boil. Lower heat and simmer uncovered for about 1 1/2 hrs. or until a thick syrup forms. (Note: It will also begin to darken in color. Cool a little in a small dish to see how much it thickens. This does not require close watching for the first hour or so, just an occasional stir.) Pour into hot sterilized jars and seal according

to directions for preserves in your favorite canning book. (Boiling water bath

for 10 minutes is okay.)

PINEAPPLE CREAM PIE

1 (20 1/2-ounce) can crushed pineapple

1 (3-ounce) package lemon Jell-O

1 pint vanilla ice cream

9-inch graham cracker crust

Place pineapple in large saucepan. Bring to a boil. Add Jell-O and stir until dissolved. Remove from heat. Add ice cream and stir until melted. Refrigerate until mixture mounds slightly when dropped from a spoon. Pour into crust and refrigerate again. Pie is ready to serve when completely set.

QUESADILLAS WITH MANGO JICAMA SALSA

Use smoked chicken for added depth of flavor. Pork is also a good substitute.

Mango-Jicama Salsa:

1/2 cup diced ripe mango

1 cup diced jicama

1 1/2 teaspoons finely diced red chili

2 1/2 teaspoons lime juice

1 teaspoon chopped fresh cilantro

1/4 teaspoon finely minced garlic

Salt and freshly ground pepper to taste

1 tablespoon thinly sliced green onion (green part only)

Quesadillas:

4 medium-large ears of corn

12 ounces well-seasoned, cooked, boneless, skinless chicken

2 teaspoons vegetable oil

2 tablespoons finely chopped shallot

1 teaspoon finely minced fresh garlic

1/4 teaspoon ground cumin

2 cups canned black beans, rinsed and drained

1/2 teaspoon kosher salt, or to taste

Freshly ground pepper

Six 6-inch flour tortillas

2 cups grated Monterey jack cheese (8 to 9 ounces)

To make salsa: Combine mango, jicama, chili, lime juice, cilantro and garlic in a bowl. Season with salt and pepper. Refrigerate until ready to serve. Add the green onion to the salsa just before serving, then adjust seasonings and lime juice.

To make quesadillas: Bring a large pot of water to a boil. Blanch the corn until crisp-tender, about 3 to 5 minutes, then shock in ice water. Cut the kernels off, being careful not to cut too deeply into the cob. You should get about 2 cups. Set aside. Shred the chicken and set aside. Heat a medium pan over medium heat. Add the oil and shallot; cook until soft and translucent. Add the garlic and cumin; cook 1 minute longer. Remove pan from heat and add the corn and black beans. Season with the salt and pepper to taste.

Place 3 tortillas on a work surface. Distribute the chicken, corn-bean mixture and the grated cheese over the tortillas. Top with the remaining tortillas. Heat a griddle or large skillet over medium heat. Cook each quesadilla on both sides, turning as it browns and the cheese melts. Cut each quesadilla into 4 wedges while still warm and serve topped with the Mango-Jicama Salsa.

QUICK PHO

Serves 6

For broth:

6 whole star anise

6 whole cloves

1 teaspoon whole black peppercorns

1 (3-inch) piece ginger, cut in half lengthwise, lightly bruised with the flat of a

knife

1 small yellow onion

2 quarts store-bought low-sodium chicken broth

2 cups water

3 tablespoons fish sauce (nuoc mam)

1 tablespoon sugar

1/4 teaspoon salt

2 chicken thighs or breasts

Noodle assembly:

1 pound dried 1/16-inch-wide rice sticks, cooked and drained according to package directions

1/3 cup thinly sliced yellow onion

2 scallions, cut into thin rings

3 tablespoons finely chopped cilantro

For garnish:

1/2 pound bean sprouts

10 sprigs Asian basil

3 Thai bird chilies or 1 serrano chili, cut into thin rings

1 lime, cut into 6 wedges

Freshly ground black pepper

Toast star anise and cloves in a dry pan over medium heat for 2 minutes. Place in a spice bag (see note) with peppercorns and set aside. Char ginger and onion by holding them with tongs directly over an open gas flame or directly on a medium-hot electric burner. Turn until edges are slightly blackened, 3 to 4 minutes. Peel and discard the blackened skins.

Place broth, water, ginger and onion, fish sauce, sugar, salt and spice bag in a large pot and bring to boil. Add chicken and cook 5 minutes. Reduce heat and simmer until chicken is done, about 15 minutes. Continue to simmer broth but remove chicken and, when cool, hand-shred into 1/2-inch-thick strips.

When ready to serve, bring a large pot of water to boil and dip noodles to reheat; drain. Divide among 6 preheated bowls. Garnish each bowl with a few onion slices and some shredded chicken. Ladle in a generous amount of boiling broth. Garnish with scallions and cilantro. Invite guests to add sprouts, basil, chilies, squeezes of lime and black pepper.

Note: To make a spice bag, tie up a piece of cheesecloth with cotton string; or empty out a tea bag and tie up or re-staple when filled; or use a tea ball.

ROSEMARY POTATOES

4 - 6 large russet potatoes, cut into 1/2-inch (1 cm) slices

2 - 3 Tbsp (30 - 45 ml) olive oil

4 Tbsp (60 ml) chopped fresh rosemary

Salt and freshly ground pepper to taste

Place the sliced potatoes in a saucepan and cover with water. Bring to a boil over high heat and cook just until the potatoes are tender when pierced with the tip of a sharp knife, 5 to 10 minutes. Drain the potatoes and allow to cool enough to handle. Spread the potatoes on a baking sheet and brush both sides with olive oil. Sprinkle both sides with rosemary, salt, and pepper. Broil under a preheated broiler until light golden brown, about 4 minutes per side.

Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes

SALAD OF BABY GREENS

WITH BERRIES, HAZELNUTS & GOAT'S CHEESE AND VANILLA-FRAGRANCED VINAIGRETTE

Salad

4 cups of baby greens

1/2 cup cucumber, thinly sliced

1/4 cup sweet red onion, thinly sliced

1 cup of halved strawberries or whole raspberries

1/2 cup crumbled mild goat's cheese

1/2 cup toasted and chopped hazelnuts or walnuts

Thinly shredded mint (optional)

Mix greens and vegetables together and toss in salad bowl. Add berries, goat's cheese, and toasted nuts over top of salad. Top with mint leaves if you like. Top with Vanilla-Fragranced Vinaigrette (Recipe Below)

Note: If you are making composed salads, place greens on each plate and then garnish with veggies, berries, goat's cheese and nuts.

Vanilla Fragranced Vinaigrette

1/4 cup fruit vinegar

1 tablespoon white wine vinegar

1 teaspoon vanilla extract

1/4 cup hazelnut or walnut oil (or light olive oil)

1/2 cup vegetable oil such as sunflower, safflower, etc.

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon sugar

Combine the vinegars and vanilla. Whisk in the two oils and add the salt, pepper, and sugar. Taste, adjust seasonings, and place in a container

SHAKE IT UP A NOTCH CHICKEN

Serves 4-6

1 3 1/2-pound chicken, cut into 8 pieces

Marinade

1 cup buttermilk

2 tablespoons Emeril's red pepper sauce or other mild red-hot sauce

1 tablespoon Baby Bam (see accompanying recipe)

2 teaspoons minced garlic

Breading mixture

2 cups plain bread crumbs

2 teaspoons dried parsley

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon dried oregano

2 tablespoons Baby Bam

Rinse chicken pieces under cold running water, pat dry with paper towels and place in large, heavy resealable plastic bag. Wash your hands well with warm, soapy water before proceeding.

Combine buttermilk, red pepper sauce, 1 tablespoon Baby Bam and garlic in large measuring cup. Pour marinade over chicken. Seal bag and squeeze gently so that sauce evenly coats chicken pieces. Place bag inside a baking dish to prevent spills and refrigerate for at least 1 hour and up to 3 hours.

Make sure oven rack is in center position and preheat oven to 375 degrees.

Combine breading ingredients in another large, heavy resealable plastic bag and shake well to blend.

Use tongs to remove chicken, one piece at a time, from marinade and drop it into breading bag, shaking to coat well. Arrange breaded chicken, skin side up, on large non-stick baking sheet. Repeat with remaining pieces.

Bake in oven until golden brown and crispy, about 45 minutes. Using oven mitts or pot holders, remove baking sheet from oven and serve.

 

SICILIAN POTATO AND CAPER SALAD

WITH MUSTARD DRESSING

1 pound thin-skinned new potatoes, scrubbed

1 red onion, finely chopped

1 teaspoon small capers, rinsed and drained

1 teaspoon chopped fresh oregano

1/2 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Salt and freshly ground black pepper

Cook the potatoes in boiling salted water until just tender, then drain and leave until cool enough to handle. Slice them into circles about 1/2 inch thick. Place in a bowl and add the onion, capers and oregano. In a separate bowl, whisk together the oil, vinegar and mustard, and season with salt and pepper. Pour the dressing over the potatoes and toss together. I prefer to serve this salad warm but it can also be eaten cold. -- From "Raising the Heat," by Paul Gaylor

SPICY ANDOUILLE CRAYFISH

AND CORN CHOWDER

Makes 6 servings

If you like your chowder spicy, this is the recipe for you. Andouille sausage is available both fresh and fully cooked; for this chowder, I use the fully cooked version. Cooked crawfish tails are available, either frozen or thawed, in the fish case of many supermarkets.

4 ears corns, husks and silk removed

3 cups chicken broth or stock

1 cup water, plus additional as needed

1 to 2 tablespoons vegetable oil, or as necessary

6 ounces fully cooked Andouille sausage links, each halved lengthwise, then cut

into 1/4-inch slices

1 medium onion, diced

2 stalks celery, cut into 1/4-inch slices

1 medium green bell pepper, seeded and cut into 1/4- to 1/2-inch squares

1 1/2 tablespoons all-purpose flour

1 pound all-purpose russet or Yukon Gold potatoes, peeled and cut into 3/4-inch

cubes

4 ounces cooked crawfish tails

Salt and freshly ground black pepper to taste

1 cup whipping cream

Working with 1 ear of corn at a time, stand it vertically on a flat work surface. Hold the ear steady with 1 hand while using a small sharp knife in the other hand to slice downward along the cob, removing the kernels in strips from each ear. Be careful to cut only the kernels, not the cob. Reserve both the kernels and the cobs.

Break each shaved cob in half. In a medium pot over medium heat, bring the cobs, broth and 1 cup water to a boil. Reduce the heat to medium low. The broth should maintain a gentle simmer.

While the broth simmers, in a large pot over medium heat, heat 1 tablespoon of the oil. Add the sausage and cook until lightly browned, about 5 minutes. Leave the sausage in the pot and pour off all but 1 tablespoon of the drippings. Reserve excess drippings. Add the onion, celery and bell pepper to the sausage in the pot and cook, over medium heat, until the vegetables soften, 8 to 10 minutes.

Add 1 tablespoon of the reserved drippings and sprinkle the mixture with the flour. Cook, stirring constantly, until the flour is completely incorporated, 1 to 2 minutes.

Remove the cobs from the broth and discard. Measure the broth. If you have less than 3 cups, add as much water as necessary to measure 3 cups. To the sausage and vegetables in the pot, add the broth, reserved corn kernels, potatoes, crawfish and salt and pepper to taste and bring to a boil. Reduce the heat to medium-low, so the soup just barely boils, and cook until the potatoes are tender, 10 to 15 minutes.

Meanwhile, in a small pan over medium heat, heat the cream just until bubbles start to form around the edge of the pan. Reduce the heat to medium-low so the cream does not boil; cook until the cream has reduced by half.

Remove the soup from the heat. Stir in the reduced cream and set aside for 20 minutes. Taste and adjust the seasoning accordingly.

SUMMER TOMATO SOUP SICILIAN STYLE

1/4 cup unsalted butter (1/2 stick)

2 tablespoons olive oil

2 red onions, chopped

2 yellow onions, chopped

1 bunch green onions, minced

1/2 cup minced carrot

1/2 cup minced celery

1/4 cup minced fresh garlic

1 cup coarsely chopped fresh parsley

Pinch ground cinnamon

Pinch ground nutmeg

2 tablespoons tomato paste

1 1/2 pounds fresh spinach

18 plum tomatoes, peeled, seeded and chopped (see note)

1 teaspoon granulated sugar

Grated zest of 1 orange

1/4 cup fresh orange juice

4 cups chicken broth or stock

1 cup dry white wine

1/2 cup small fresh basil leaves

Salt and freshly ground black pepper

Cayenne pepper

Heat butter and olive oil in a large pot over moderate heat. Add red and yellow onions; sautÚ about 5 minutes, until soft and translucent. Add green onions, carrot, celery, garlic, parsley, cinnamon, nutmeg and tomato paste. Stir and cook 5 minutes.

Wash spinach and remove stems. Blanch leaves briefly in boiling water. Shock leaves in ice water to stop the cooking. Drain well; chop coarsely.

Add chopped tomatoes, spinach, sugar, orange zest and orange juice to pot. Add broth and wine. Bring to a simmer and cook 10 to 15 minutes. Stir in basil and remove from heat. Puree soup in a blender in batches. Return to pot; season to taste with salt, pepper and cayenne. Reheat and divide among warm bowls to serve.

Note: To peel tomatoes, remove core and cut an X on the other end. Plunge into boiling water for 15 seconds

SYRAH POACHED BEEF TENDERLOIN

(GRASS FED)

Serves 6

For poaching liquid:

1 tablespoon olive oil

4 shallots

4 cloves garlic

1 tablespoon whole black peppercorns

6 sprigs fresh thyme

1 bay leaf

1 bottle syrah

For beets:

3 large red beets

1 tablespoon fennel seed

1 cinnamon stick

1 tablespoon butter

1/2 cup water

For sauce:

1 cup veal or beef stock

1 cup poaching liquid

2 teaspoons balsamic vinegar

Formeat:

6 grass-fed beef tenderloins (4-6 ounces each)

Kosher salt to taste

Black pepper to taste

For garnish:

1 bunch green onion, sliced

To make poaching liquid: Heat olive oil in a saucepan over medium heat. Add shallots and garlic; gently cook until they begin to release juices. Add peppercorns, thyme and bay leaf and cook another 2 minutes. Add syrah and bring to a simmer. Remove from heat and reserve for cooking tenderloins. Keep 1 cup aside for sauce.

To make beets: Preheat oven to 400 degrees. Place all ingredients in a shallow roasting pan. Season with salt and pepper and cover with aluminum foil. Roast beets 20-30 minutes or until fork-tender. Remove beets from heat and when cool, peel outer skin. Slice into discs or other desired shape and set aside.

To make sauce: In a small saucepan reduce veal stock and reserved poaching liquid by 3/4 or until sauce coats the back of a spoon. Stir in balsamic vinegar. Remove from heat. Adjust seasoning with salt and pepper.

To cook meat: Season tenderloins with salt and pepper. Tightly wrap circumference of tenderloin pieces with plastic wrap so they form a tight circle. This will help them keep their shape as the cook. Place tenderloins in gently simmering poaching liquid so they are completely covered. Cook for 10-12 minutes for medium rare or to your desired temperature. Be careful not to overcook, as grass-fed beef dries out faster than conventional beef. Remove tenderloins from liquid, blot dry with paper towel and remove plastic wrap.

To serve: Place some beet discs in center of each plate. Place a beef tenderloin on top of beets and 1 beet disc on top of beef. Spoon sauce over beef and beets. Garnish with green onion.

TALL MUFFINS

12 muffins

2 cups all-purpose flour

1/4 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1 egg

1 cup milk

1/4 cup vegetable oil

In a large bowl, combine, flour, sugar, baking powder and salt.

In a medium bowl, combine egg, milk and oil. Beat slightly with a fork.

Add liquid ingredients all at once to dry ingredients. Using a fork, stir just until all dry ingredients are moistened. Do not over-stir.

Fill each muffin pan cup 2/3 full with batter. Bake in preheated 400 degree oven for 20 to 25 minutes or until golden brown.

Remove pan to wire rack, loosen muffins with spatula and remove at once from pan to prevent steaming. Serve piping hot.

TARRAGON TURKEY PASTA SALAD

2 cups turkey breast -- cooked and diced

1 cup Ranch dressing

1 clove garlic -- minced

1 tablespoon tarragon leaves -- crushed

4 cups cooked rotini pasta

2 cups mixed vegetables -- cooked and diced

1 small red onion -- sliced thin

Salt

Pepper

Blend dressing, garlic and tarragon together in a blender. Toss with turkey, pasta and vegetables. Season with salt and pepper. Chill for approx. one hour and serve

TIME HONORED PIE TIPS

July 31, 2002 Posted: 06:45:11 AM PDT

A 1930 copy of Ruth Wakefield's "Toll House Cookbook" contains these still-useful trouble-shooting pie-making tips:

Your pie burns around the edges:

Oven too hot

Pastry too thin on rim of plate

Pans placed too close to oven side or to other pans on same rack

Your crust is too light in color:

Oven not hot enough

Insufficient baking time

Oven too full, cutting off proper circulation

Pie set too low in oven

Your pastry is tough:

Not enough fat

Handled too much when it was rolled out

Too much flour in dough

Too much flour on rolling board

Your pie is soggy on the bottom:

Set too high in oven

Shiny tin or aluminum pans intensify soggy condition

Oven not hot enough, especially during first part of baking

Pie stood too long before being placed in oven

Too much liquid in filling

Your double-crusted fruit pie boils over:

Too much filling

Edges not firmly sealed

Crust punctured near edge of pan

Oven too hot

Baked too long

TUNA, PICKLE, AND CHOPPED VEGETABLE

PITA SANDWICHES

Makes 4 servings

1 6-ounce can water-packed tuna, drained

1/2 cup chopped drained sweet pickles

3 tablespoons plain nonfat yogurt

3 tablespoons reduced-fat mayonnaise

Salt and pepper

1 red bell pepper, chopped

1/2 cup chopped sweet onion

1/2 cup chopped, peeled and cored Granny Smith apple

2 teaspoons apple cider vinegar

2 cups thinly sliced red leaf lettuce

4 pita breads, halved, pockets opened

Mix tuna, pickles, yogurt and mayonnaise in a small bowl. Season with salt and pepper; set aside. Mix bell pepper, onion and apple in medium bowl. Add half of vegetable mixture to tuna mixture and stir to blend. Add vinegar to remaining vegetable mixture; toss to combine. Season vegetable mixture to taste with salt and pepper.

Divide the lettuce evenly among the pita halves, followed by the tuna mixture and the vegetable mixture. Place 2 pita halves on each of 4 plates and serve.

 

 

TUSCAN BREAD SOUP

WITH TOMATOES AND GREENS

Makes about 10 cups, 10 to 12 first-course servings, 5 or 6 main-course servings

This rustic soup is a popular summer item on the menus of Florentine trattorie. The arugula should be young and tender. Avoid mature greens, which can be unpleasantly hot. The tomatoes should be vine-ripened and the bread dense and chewy, preferably a home-style Italian loaf.

 

1/2 cup plus 2 tablespoons olive oil (divided)

2 tablespoons thinly sliced garlic

4 cups peeled, seeded and diced plum tomatoes (see note)

2 cups arugula, washed, or 11/2 cups blanched turnip greens

2 cups day-old Italian bread, in 2-inch cubes

3 cups water

Salt and freshly ground black pepper

Garnish:

Extra-virgin olive oil

Arugula leaves, torn into small pieces

8 1-inch bread cubes (optional)

Heat 1/2 cup of the olive oil in a 4-quart pot over moderately low heat. Add garlic and sautÚ until fragrant. Add tomatoes; cook gently until they begin to release their liquid (about 7 or 8 minutes). Add arugula; wilt 3 to 4 minutes. Add remaining 2 tablespoons oil, the 2-inch bread cubes and the water. Cover pot; set aside 10 minutes. The bread will absorb most of the liquid. Season to taste with salt and pepper.

To serve at room temperature, garnish with a swirl of extra-virgin olive oil and a few arugula leaves. To serve soup hot, sautÚ 1-inch bread cubes in olive oil until they are golden and crisp. Divide hot bread cubes among soup bowls; pour hot soup over them. Garnish with extra-virgin olive oil and arugula.

Note: To peel tomatoes, remove core and cut an X on the other end. Plunge into boiling water for 15 seconds. Remove immediately and plunge into ice water. Skin should slip off easily.

VANILLA FRUIT AND CABBAGE SLAW

Here's an easy way to make cabbage and fruit slaw. You can substitute dried apricots, crisp persimmon, or tangerine pieces for the fruits if you wish.

4-5 cups thinly sliced cabbage

2 ribs celery thinly sliced

1/2 cup finely shredded carrots

1 apple, cored and thinly sliced into bite-sized pieces

1/2 cup seedless red flame grapes

1/2 cup thinly sliced dates

1/4 cup toasted, chopped walnuts

Salad Dressing

1/2 cup vanilla-flavored yogurt

1/2 cup mayonnaise

1/2-1 teaspoon sugar (to taste)

2 teaspoons fresh lemon juice or apple cider vinegar

1/2-3/4 teaspoon pure vanilla extract

salt and white pepper to taste

Combine all of the salad ingredients (except walnuts) into a salad bowl and toss.

Mix ingredients for salad dressing well, adjusting flavors to taste. Stir into salad mix thoroughly. Sprinkle chopped walnuts over top of salad. Serves 4 - 6

VEGGIE BURGERS

Burgers that taste like hamburgers, but without meat! You can replace the

Cheddar cheese with Monterey Jack or any other cheese you like. If you

prefer, you can also use a 1.4 ounce packet of brown broth in place of the

soy sauce. Makes 8 patties (8 servings). Printed from Allrecipes, Submitted

by Jen Parmer

1 small onion, grated

2 cloves crushed garlic

2 carrots, shredded

1 small zucchini, shredded

1 small summer squash, shredded

2 teaspoons olive oil

1 1/2 cups rolled oats

1/4 cup shredded Cheddar cheese

1 egg, beaten

1 tablespoon soy sauce

1 1/2 cups all-purpose flour

1- In a medium size skillet, heat olive oil, garlic, and onions over a low heat for approximately 5 minutes.

2- Add carrots, squash, and zucchini to the skillet. Stir and cook for 2 minutes. Remove pan from stove and add oats, cheese, and egg. Stir in soy sauce (or brown broth packet) and refrigerate for 1 hour.

3- Put a little flour on a large plate. Make 3 inch round diameter patties out of the cooled mixture. Dip both sides of the patties in the flour.

4- Place patties on an greased broiling pan. Broil for 5 minutes on each side.

WARM GERMAN POTATO SALAD WITH SAUSAGE

Makes 4 servings

This mouthwatering sweet-sour dish is a perfect vehicle for fingerling potatoes, which remain firm when cooked. When fingerlings are sliced, their shape makes a nice match for the kielbasa. For an entree, serve this salad with a fresh green salad and thinly sliced pumpernickel and Muenster cheese. -- Ashley Miller

1 tablespoon butter

3 tablespoons vegetable oil (divided)

4 medium red onions, thinly sliced (4 cups)

2 teaspoons fresh thyme or 3/4 teaspoon dried

1 teaspoon caraway seeds

6 medium fingerling potatoes

1/2 pound low-fat kielbasa

2 tablespoons cider vinegar

2 tablespoons firmly packed brown sugar

1/2 teaspoon Dijon mustard

Salt and freshly ground black pepper, to taste

Chopped fresh dill for garnish

In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat. Add the onions, thyme and caraway. SautÚ 2 to 3 minutes, or until the onions begin to soften. Lower the heat, cover and cook, stirring occasionally, 20 to 30 minutes, or until the onions are tender but not browned.

While the onions are cooking, place the potatoes in a large pot, cover with water and bring to a boil over high heat. Lower the heat and simmer, covered, 15 minutes. Pierce the kielbasa several times with a fork, add to the potatoes and simmer 10 minutes, turning several times. Drain, cool slightly, then slice the potatoes and kielbasa into 1/2-inch pieces. Place in a large bowl.

In a small bowl, whisk together the remaining 2 tablespoons oil, vinegar, brown sugar and mustard. Season with salt and pepper. Drizzle this mixture over the potatoes and kielbasa and mix well. Arrange the onions on a serving platter and top with the potato mixture. Sprinkle with dill and serve warm. -- From "Potato Harvest Cookbook," by Ashley Miller

WHITE CHOCOLATE & WALNUT BLONDIE

APPLEBEE'S(r)

by Todd Wilbur

For Applebee's regulars, this dessert is a favorite, and the clone has become a top request here at TSR. In a hot skillet comes a delicious slice of white chocolate and walnut cake with a scoop of ice cream on top and warm maple butter sauce drizzled over the top. Ooh, baby! To recreate this pile of pleasure at home you start by making the cake from scratch. For the white chocolate, get a couple of 4-ounce bars or one 8-ounce bar and chop it into chunks. White chocolate chunks work best in this recipe, but you can certainly use white chocolate chips in a pinch. While the blondie cake is baking, whip up the sauce. The sauce will be fluffy at first. But when you're ready to serve the dessert, zap the sauce in the microwave until it's hot and creamy. Pile the decadent thing up in a hot skillet and serve it sizzling to happy, drooling mouths.

Cake

4 egg whites

1/2 cup butter, softened

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

8 ounces white chocolate (cut into chunks)

1/2 cup chopped walnuts

Sauce

1/2 cup butter, softened

1/2 cup powdered sugar

1/4 cup cream cheese, softened

2 tablespoons maple syrup

1/4 teaspoon salt

8 scoops vanilla ice cream

1/2 cup chopped walnuts

1. Preheat oven to 325 degrees.

2. To make the blondie cake whip the egg whites until they are stiff and form peaks. Add softened butter, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, and vanilla and mix with an electric mixer until smooth. In a separate bowl sift together flour, baking soda, baking powder and 1/4 teaspoon salt. Add the dry ingredients to the wet ingredients and mix well until smooth. Mix in milk, white chocolate chunks and walnuts. Pour ingredients into a greased 9x13-inch baking pan and bake for 40 to 45 minutes or until cake is golden brown on top. Slice cake into 8 equal slices when cool.

3. While cake bakes, combine all ingredients for the sauce in a medium bowl with an electric mixer.

4. To prepare dessert, heat a skillet in a hot oven for 10 to 15 minutes (you can also serve the dessert on plate). Arrange the cake on the skillet or plate. Heat up the sauce for 30 to 60 seconds in the microwave until hot. Place a scoop of vanilla ice cream on the cake, then drizzle some of the sauce over the top, followed by a tablespoon of chopped walnuts. Serve immediately. serves 8 http://www.topsecretrecipes.com

YELLOW CORN AREPAS

(Baked or fried cornmeal cakes of Colombian origin.)

Recipe courtesy Alex Garcia

2 pounds frozen yellow corn kernels, thawed

1 1/2 cups extra-fine yellow cornmeal

9 ounces mozzarella, grated

2 tablespoons milk

1 1/2 cups sugar

Pinch salt

With a meat grinder, coarsely grind the corn kernels and place in a mixing bowl. Add the cornmeal, cheese, milk, sugar, and salt. Mix thoroughly with electric mixer. Using a 1 1/2 or 3 inch mold, shape the arepas. Stack them on a lightly greased baking sheet with parchment paper between the layers. Refrigerate for 30 minutes. Cook the arepas over a medium to low heat until golden brown, approximately 3 minutes. Serves 4

 

SHALOM FROM SPIKE & JAMIE



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