1 onion chopped
1/2 lb carrots chopped
4 stalks celery chopped
1.5 lbs Scrod or other white fish
1 lb Salmon
2 c. half and half
1 red pepper chopped
1 lbs potatoes diced
1 c. white wine
fish stock or water as needed
1 tsp thyme
grated rind of one orange
Pernod or Cognac 2-4 T, to taste
Saute onion in butter till sift. Add carrots, celery and red pepper, sweat for a few minutes to intensify flavor. Add fish, potatoes, wine, stock, thyme . Bring to a boil and simmer till cooked, 1/2 hour. Add half and half, orange rind and Pernod to taste. Reheat and enjoy. Great with Corn Bread!!
1/2 c. soft butter
1 c. sugar
1.5 T. buttermilk
1 tsp lemon juice
3 very ripe bananas
1/2 tsp salt
1 T grated orange rind
1 T grated lemon rind
1 piece fresh ginger root, peeled and sliced, the size of a walnut
1 cup white flour
1 c. whole wheat flour
1.5 tsp baking powder
1/2 tsp baking soda
1 c. chopped nuts
Whirl first ten ingredients in a blender til smooth
Mix flour, b.p., and b. soda in a bowl . Add blended ingredients and mix til smooth. Add chopped nuts.
Bake in a greased 9x5x3 loaf pan in 350 oven for 50 minutes. Let sit 24 hours before eating.
Start with 2 c. flour and a dash of salt. Blend in the Cuisinart.
Add 1 stick of unsalted butter cut into cubes, and blend.
Add 2 huge tablespoons of Crisco, and blend.
Add 3-5 T. cold water one at a time and blend till the dough forms a ball — amount depends on the weather.
Remove from bowl and finish by hand. Flatten into two discs. Refrigerate an hour or overnight. Makes enough for two crusts. For a sweet crust, add 1 tablespoon of sugar to flour when blending.
Roll out the crust and fit into a 9 or 10 inch pie plate. Crimp edges, brush the bottom with Dijon mustard and refrigerate while making the filling.
4 T. butter
1/2 bunch of scallions sliced
14 oz. mushrooms, sliced
1 T. sherry
1 c. of gruyere
1.5 cups of cream
Salt, pepper and a dash of nutmeg
Melt the butter in a frying pan and saute the scallions. Add the mushrooms and cook til almost dry. Add the sherry and cook til just dry.
Mix the eggs, cream, salt, pepper, nutmeg. Layer the mushroom mixture, cheese and egg mixture into the prepared crust.
Bake 15 minutes at 425, lower and continue at 350 till puffy and lightly brown, 30 minutes more, approximately.
2 medium large lemons with unblemished skins.
1 tsp extra zest
1 1/4 cups sugar
Scrub the lemons under warm water til fragrant. Cut off the tips and slice paper thin, crosswise. Cut slices in half. Layer lemons, zest and sugar into a bowl. Toss and let sit for 30-60 minutes. Toss again. Cover and let stand at room temp 8-24 hours. Stir once or twice.
Meanwhile prepare shell. 1.5 cups of flour, 1 T. sugar, 1 stick of chilled unsalted butter cubed, cold water to hold together. See Quiche recipe for directions. Roll out into a tart pan shell with a removable bottom. Prick the bottom and chill.
Preheat oven to 375. Stir lemon mix and remove seeds. whisk eggs til light and slightly thickened 2-3 minutes. Add lemons and fold in with a rubber spatula. Set prepared shell on a baking sheet. Pour in the filling, distribute evenly and unfold the slices. Bake in the center of the oven til bubbly and golden, 25 minutes. Serve warm or at room temp. Great with whipped cream.
1 medium to small eggplant (approximately 12 ounces)
2 large cloves of garlic
1/2 c. roasted red peppers, drained
12 ounces kalamata olives, pitted
4 anchovey filets
3 oil packed sun-dried tomatoes
1 T. fresh basil, chopped
1 T. olive oil
1/2 tsp fresh lemon juice
1/8 tsp dried crushed red pepper flakes
Broil eggplant until charred on all sides. Then reduce heat and bake until soft. Cool, scoop out flesh and drain in colander. Press out excess liquid. Mince garlic in food processor. Add rest of ingredients in and eggplant and process until chunky. Season with salt and pepper.
Great on pita triangles. Also on new potatoes with sour cream.
2 lbs of zucchini coarsely grated with the skins
1 T. lemon juice
1 c sliced scallions or chopped onion
2 cloves of garlic, minced
1 egg, beaten
1 c. flour
1/2 tsp baking powder
1 tsp sugar
1 tsp salt
1/2 tsp white pepper
Oil for frying
Sour Cream or yogurt with snipped chives
Drain grated zucchini in a colander and squeeze out the juices. Toss the zucchini in a bowl with the scallions, garlic and egg. Combine dry ingredients and add to the bowl. combine thoroughly and place in the frig for 30 minutes. Heat a large skillet or electric fry pan to 360. Cover the bottom of the pan with 1/2 inch oil. Form patties with the chilled batter. Fry til golden brown, flattening with the spatula. Remove and drain on absorbent paper towels. Serve asap.
Serve with a bowl or yogurt or sour cream and remember my grandmother Rose, who made these all summer long.
4 cups chicken or vegetable stock
2 T. olive oil
4 T butter, divided
1/2 onion finely chopped
2 cloves of garlic chopped
1 medium butternut squash, about 1.5 lbs, cubed in 1/2 inch squares
1 cup arborio rice
8 -12 sage leaves, chopped, depends on your taste buds
2 tsp salt
fresh ground pepper
1/4 to 1/2 cup crumbled gorgonzola
1/4 to 1/2 cup toasted walnuts
Heat stock in a saucepan and hold. In a saute pan heat olive oil and 2 T butter. Saute onions , then add garlic and 1/2 of the sage and saute 30 seconds, add squash and turn to coat. Add 1/2 cup of water and cover and cook a 5 minutes to soften the squash. Uncover and add rice, turn to coat. Begin to add warm stock 1/2 cup at a time, stirring until liquid is absorbed until adding next 1/2 cup. Approximately 20 minutes or until rice is tender.
Remove it from the heat, add remaining 2 T butter, rest of the sage, salt and pepper. Stir till combined. Place in a serving bowl and toss with the gorgonzola. Top with toasted pecans.
3 lbs pears
2 lbs firm, tart apples
2 cups golden raisins
1.5 cups diced onions
2 tsp minced garlic
2 c. light brown sugar
1 c. white sugar
2 tsp non-iodized salt
1.5 c. cider vinegar
4 T. finely grated or chopped ginger
1.5 T. mustard seed
2 tsp. ground coriander
1 tsp cinnamon
1 tsp minced fresh hot pepper or 1/2 tsp red pepper flakes
Peel, core and chop apples and pears. Place in a large heavy pot. Add the raisins, onions, garlic, sugars, salt and vinegar. Stir well and bring to a boil . Reduce heat and cook, uncovered, and stirring, for 30 minutes.
Add the spices and cook till a thick consistency and the flavors are just right. Adjust to your desired spiciness. You may add more vinegar, sugar and or salt.
about 4 pounds of pears
lemon juice as needed
3 cups of Zinfandel
1.5 cups of water
3 cups of sugar or more to taste
Peel and core the pears, slice in half and drop into water laced with fresh lemon juice. Bring the wine, water and sugar to a boil. Lower the heat and simmer for a few minutes. Drop in the pear halves and poach till soft but hold their shape. Remove pears from the syrup. At this point taste the syrup and see if it is the consistency that you want. You can reduce the liquid at this point to a more syrupy consistency , making certain that you have enough for the pears to soak in. They can be served warm or cold with ice cream and pound cake, or whipped cream. A simple treat for the holidays.