8 lbs tomatoes, cored and quartered
10 onions, peeled and quartered
6 cloves of garlic, peeled
1 c fresh herbs -- I like basil, rosemary, thyme
1/4 c olive oil
2 T sugar
salt and pepper
Toss everything together and spread on baking sheet or a roasting pan. Cook in a 450 oven for about 20 minutes; stir, roast another 2o minutes and stir again. Then roast for 45 minutes more, or until the tomatoes begin to break down and look golden on top.
Puree the sauce using a stand mixer, or in batches in a food processor. It will keep for a week in the refrigerator; it also freezes well.
I use it as a base for pasta sauce, for soup (add cream and it makes a great tomato bisque), or in vegetable soups.
Tuesday, January 31, 2006
8 lbs tomatoes, cored and quartered
1 1/2 cup dried lentils
8 c organic vegetable broth
2 cups roasted tomato sauce (you can use canned tomatoes, but the sauce is worth it.)
1 large onion, diced
3 medium carrots, peeled and diced
1 bunch celery, diced
1 bunch asparagus, cut in 1 inch pieces
1 bay leaf
1 t salt
1 t pepper
Combine all ingredients in a large pot; bring to a boil. Reduce heat and simmer for 90 minutes, stirring occasionally. Remove bay leaf.
(adapted from a recipe at Cookin' in the 'Cuse)
1/2 pound bacon
1/2 cup butter
3/4 cup sugar
1 cup of flour
1/4 teaspoon baking soda
2 cups corn flakes
1 cup shredded cheese (I used cheddar-jack)
Cook bacon until crisp, drain well, and break into pieces. Beat butter and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, mult-grain flakes and cheese. It will be about the consistency of chocolate chip cookie dough.
Drop onto ungreased cookie sheet. Space 2 inches apart. Bake for 15-18 minutes at 350. Remove to rack to cool--about 2 minutes, then remove from rack.
You could also double this recipe and spread the whole mixture onto a baking sheet and then cut into bars.
4 cans Pillsbury biscuits
1 stick of butter
Open the cans and cut the biscuits in half. Mix the cinnamon and sugar together to get the balance you like. dip the bread pieces in the butter, roll in the sugar, and then layer into a greased angel food pan or a bundt pan. Cook at 425 for 11-13 minutes, or until bread is done. Invert the cake pan onto a plate and serve.
(You can create variations on this by using different seasonings; it can be savory rather than sweet, or both.)
Wednesday, January 25, 2006
When I was growing up, this was what we had for lunch on Saturdays. Comfort food at its best. To read a post related to this recipe, click here.
1 lb. ground beef
1 pkg. taco seasoning
1 onion, diced
1 can Ranch Style beans, drained (Pintos are OK if you can't get Ranch Style)
1 head iceberg lettuce
Fritos corn chips
Saute the onion with a little bit of oil until tender; add beef and half of taco seasoning and cook until done. Drain and let cool.
Chop lettuce into small pieces and put in bottom of large mixing bowl. Layer beef mixture, beans, other half of taco seasoning, cheese, and toss. Add dressing to your liking and mix well.
Just before serving, toss in the Fritos.
If you don't plan to eat the whole salad at once, keep the meat and bean mixture, dressing, lettuce, and Fritos separate from each other until you're ready to serve; then you can make individual servings as you wish.
Tuesday, January 24, 2006
From my friend, Nancy Wilson
1/2 c Butter
1 c Parmesan cheese
3 eggs [well beaten]
4 T rubbed rosemary
2 1/2 lb ground beef
1 c diced onion
2 15oz. tomato sauce
2 6oz. tomato paste
2 t sugar
1/3 c water
oregano or basil to taste
2 c sour cream
8 oz. Mozzarella cheese
Cook spaghetti aldente, drain.
Add butter, Parmesan, eggs and rosemary; chop with knife.
Form the mixture as a crust in two 10 inch pie plates. Let cool.
saute onions and meat, add tom sauce, paste, sugar, water, and seasonings.
Cook together 2 minutes.
Add sour cream on top of crust. Fill with tom/meat sauce.
Thinly slice mozzarella and add as top layer.
Bake 350 - thirty minutes.
Variation: a layer of fresh spinach after the sour cream is great!
Thursday, January 19, 2006
I found this recipe here:
GUINNESS ICE CREAM
Makes 1 quart
1/2 vanilla bean, split lengthwise
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness stout (I guess that means you get to drink the rest!)
2 tablespoons plus 2 teaspoons molasses
4 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.
2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.
3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.
4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.
5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions.
Thursday, January 12, 2006
2 pkgs. peeled and cut butternut squash
1/2 t ground cinnamon
2 large onions, peeled and quartered
1/4 ground nutmeg
2 Granny Smith apples, peeled, cored, & quartered
salt and pepper
6 garlic cloves, peeled
1/8 c olive oil
2 cans coconut milk
1 t curry powder
2 c chicken broth
1/2 t dried oregano
Preheat oven to 375 degrees.
In a large bowl, mix squash, onions, apples, and garlic and toss with dry spices. Pour on olive oil and then place on a baking sheet and roast 45-60 minutes, or until squash is tender and browned. Remove from oven and set aside until cool enough to handle. Put mixture in food processor in batches and puree until smooth (add chicken stock if you need to thin it out). Put in large stock pot and add coconut milk and remaining chicken stock; bring to a boil and simmer gently for 10 minutes.
2 pounds potatoes – Yukon gold, purple, and sweet – sliced thin
2 pounds sweet onions, caramelized
1 cup freshly grated French or Swiss Gruyere cheese
1 cup crème fraiche or heavy cream
Preheat the oven to 350 F.
Layer half of the potatoes in the dish. Sprinkle with half of the cheese and then half of the crème fraiche. Sprinkle with salt. Add another layer, using the rest of the ingredients.
Bake, uncovered, until the gratin is crisp and golden on top, from 50 to 60 minutes. Serve immediately.
6-8 Granny Smith apples, sliced thinly
2 T flour
1/2-c brown sugar
1/2 t cinnamon
1/4 t nutmeg
1/2 c walnuts (optional)
Mix dry ingredients, pour over apples, and toss.
Roll out pastry to cover the bottom of a sheet pan; pour apple mixture on top and dot with butter. Top with second pastry, brush with egg yolk, then cinnamon, then sugar.
Bake at 350 for 50 minutes.
4 T Dijon mustard
2 T apple cider vinegar
4 (3/4 pound) pork tenderloins, trimmed
Combine first 3 ingredients, and brush over tenderloins. Cover and chill 8 hours.
Cook at 350 for 20-30 minutes or until a meat thermometer inserted into the thickest portion registers 160 degrees, turning once.
2 cups heavy cream
2 cups half-and-half
1/2 vanilla bean, split lengthwise
3/4 T freshly ground white pepper
9 egg yolks
In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean. Whisk in the white pepper and stir the mixture occasionally to make sure it does not scorch on the bottom. When the mixture reaches a simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 to 15 minutes. In a medium bowl, whisk together the egg yolks and sugar.
Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. Quickly remove it from the heat.
Half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
1/2 cup sliced almonds
1 T butter
1 T brown sugar
1 t Cajun spices
1 (11 ounce) can mandarin oranges, juice reserved
2 tablespoons vegetable oil
1 t Thai sweet chili sauce
2 tablespoons red wine vinegar
12 ounces mixed salad greens
1 cup Gorgonzola cheese
Heat a skillet over medium-high heat. Melt butter. Toss almonds in sugar and Cajun spices and then sauté until they are aromatic. Let cool on a baking sheet. In a small bowl, whisk together 2 tablespoons reserved mandarin orange juice, oil, and vinegar.
In a large salad bowl, toss together the spiced almonds, mandarin oranges, mixed salad greens, and Gorgonzola cheese. Just before serving, pour dressing on salad, and toss to coat.
1/8-cup canola oil
2 1/4 pounds brussel sprouts halved lengthwise
Salt and freshly ground pepper
1/2 stick unsalted butter, cut into tablespoons and softened
2 tablespoons light brown sugar
1/4-cup pure maple syrup
1 1/2 tablespoons cider vinegar
Heat the canola oil in a very large skillet until shimmering. Add the brussel sprouts, with salt and pepper, And cook over high heat without stirring until they are browned, about 2 minutes. Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brusses sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Using a slotted spoon, transfer the brussel sprouts to a bowl. Boil the cooking liquid over high heat until thickened slightly, about 2 minutes. Pour the sauce over the brussel sprouts and serve.
(adapted from Food & Wine, November, 2005)
Wednesday, January 04, 2006
1 quart milk, scalded and poured over
1 cup sugar and
1 cup butter
(I do it in the bowl of my kitchen Aid mixer on low speed)
Let cool and then add
2 packages yeast dissolved in
1/2 cup water
8 cups of flour, one cup at a time (I use 1 cup of whole wheat flour)
Cover and let rise until doubled, then add
1 cup flour mixed with
3 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
Cover and let rise again.
When I make our rolls, I use a biscuit cutter and then drag the bottom through some olive oil and fold then in half. You can also cook the dough in loaves; it also makes great cinnamon rolls. Bake at 425 for 12-15 minutes. We're talking seriously addictive bread here.
In a soup pot begin with
1/2 lb bacon, chopped
Cook until browned and then add
2 T olive oil
1 large onion, chopped
3 garlic cloves, peeled and chopped
When onion is transulcent, add
2 apples, peeled and chopped
1 sweet potato, peeled and chopped
Cook until apples are soft and add
2 cup water
1 can of pumpkin
2 cups apple cider
1/4 cup brown sugar
salt and pepper
1/3 cup crystallized ginger
1/2 t cumin
1/2 t cinnamon
1/2 t tumeric
1/2 t cayenne pepper
Simmer for about an hour and then puree.
3/4 c unsalted butter (1 1/2 sticks) -- best if cold and sliced
2 c flour
1/2 c packed brown sugar
1/2 t salt
I mix everything in my food processor until the mixture is crumbly and then press into a 13x9 pan. Bake at 350 for 30 minutes. While the shortbread is baking, make the lemon topping.
1/2 c flour
1/2 t baking powder
4 eggs, beaten
2 c sugar
1/2 t lemon rind
1/2 c lemon juice
Mix dry ingredients and set aside. Whisk eggs, sugar, lemon juice, and rind together (I use my Kitchenaid mixer) and then add flour mixture. When shortbread is done, pour mixture over the top and return to the oven for 25 minutes or until golden and set. Cool and dust with powdered sugar.