1. Flourless and Flawless Chocolate Cake
  2. No Effort BBQ Pork Loin
  3. Perfect for Thanksgiving
  4. Arozz con Pollo
  5. Spring-is-in-the-Air Asparagus
  6. Osso Bucco In Rich Tomato Sauce
  7. Cranberry Sauce With A Zing
  8. Black Velvet Cake
  9. Gingerbread squares
  10. Rich Fruit Cake Straight From England
  11. Greenbriar Pumpkin Bread (Or Muffins)
  12. Doughnuts a la Thomas
  13. Lobster (or Crab) Cocktail from the Broadmoor
  14. Warm-Your-Chilly-Bones Chili
  15. Tom Prisby's Spicy Shrimp And Spgahetti Agio Olio (Garlic And Oil)
  16. Amankora Chocolate Souffle
  17. Shrimp In Fennel And Pernaud Sauce
  18. Martha's Favorite Salad
  19. The Best Purple Duck Sauce Ever
  20. Dick's glazed carrots
  21. Cyndee Prisby's Delicious Chiffon Pumpkin Pie
  22. World's Best Latkes
  23. Sandra's Beef Bourgingone
  24. Barge Chocolate Cake
  25. Newcomb Minestrone Soup
  26. Newcomb Southern Peach Cobbler
  27. Sima Raz' Salty Middle Eastern Bagel Snacks
  28. Quail Recipes from the Maven
  29. Dick's Braised Pork Chops
  30. Elaine's Brisket - The Easiest and The Best
  31. Scones a la Patrice
  32. Sangiovese-Braised Short Ribs
  33. Thanksgiving Desserts
  34. Thanksgiving Veggies
  35. Winter Dishes
  36. What To Do With Cauliflower
  37. Julia Child's Coq au Vin
  38. Cherokee Casserole
  39. My Grandmother's Eggplant In Tomato Sauce Recipe
  40. Bob Rondeau's Smoking Secrets
  41. Marius Recipes
  42. Lighter-Than-Air Chocalate Roll
  43. Lesile Moss' Incredibly Edible Chocolate Chocolate Chip Cookies
  44. Aunt Clyde's Southern Pecan Pie - submitted by Leslie Love Stone
  45. Passover Recipes
  46. Tom Clark's Irish Shortbread
  47. Jake's Cheesey Potatoes
  48. Chicken That Can't Be Beat
  49. Bubble and Squeak
  50. Victoria Sponge Cake
  51. Honey Cake for Rosh Hashana
  52. Ginger Roast Chicken
  53. Thanksgiving Veggies
  54. Cranberry-Orange Pavlova
  55. Lemon Meringue Pie
  56. Perfecting Apple Pie
  57. Cal Buren's Stuffed Cabbage
  58. Healthy and Happy Blueberry Muffins
  59. Lemon Poppy Seed Muffins
  60. Lemon Poppy Seed Muffins
  61. Bittersweet Chocolate Souffle
  62. Sticky Toffee Pudding
  63. Carol Williams Shrimp Dip
  64. Silky Chocolate Pudding
  65. Spaghetti Bolognese- The Real Thing
  66. SEARED SCALLOPS ON TARAGON CORN BED
  67. Arik's Favorite Lamb Shanks
  68. Inspirations from Krakow: My Grandmother's Carrot Salad; Dilled Cucumber Salad; Hot Beet Puree
  69. Amankora Chocolate Cookies
  70. Crab Wraps
  71. Quick Marinated Flank Steak
  72. Turkish Inspired Lamb Stew
  73. Shrimp and Vegetable Tajine with Preserved Lemon
  74. Chuckwagon Stew
  75. Buffalo Chili
  76. Chicken in Mushroom Crème Fraiche (or Sour Cream) Sauce
  77. White Peach Tart
  78. Fig Marmalade for Meat or Cheese
  79. Oatmeal Raisin Scones
  80. BEEF SHORT RIBS
  81. Short Ribs with Spice Glaze
  82. Chicken For A Cold Day
  83. Aunt Della's Thanksgiving Dressing
  84. Angel Biscuits
  85. Spaghetti Bolognese
  86. Apple Galette
  87. Braised Beef In Star Anise
  88. Chocolate Souffle (Light)
  89. Dutch Baby
  90. Tomato Jam
  91. Brown Butter Fruit Tart
  92. Sea Bass In Thai Style
  93. Cannelloni With Parmesan Bechamel Sauce
  94. Salmon En Papillotte
  95. Strawberry Cake
  96. Mike's Stew
  97. Shepherd's Pie
  98. Salmon With Lemon Caper Sauce

Flourless and Flawless Chocolate Cake

  • 1 lb. (no less) bittersweet chocolate (Lindt Tradition is fine)
  • ½ cup (1 stick) butter
  • 3/4 cup sugar
  • 1 tbsp. Vanilla
  • 4 egg yolks
  • 8 egg whites
  • ¼ tsp cream of tartar
  • 1/3 cup your favorite liquor - OPTIONAL (I like brandy, to cut the sweetness)
  • 1 cup heavy cream
  • 1/3 cup sugar

Directions:

Melt chocolate and butter over low heat. Beat yolks with sugar on high speed until pale yellow. Fold into chocolate. Add vanilla and liquor, if you like. Whip whites on high speed until foamy; add cream of tartar and beat until SOFT peaks. Gently fold into chocolate mixture. Pour into 10" springform pan. Bake in 350F oven for 28 minutes or until toothpick comes out with only a few crumbles. Cake will be a little soft and the center will fall after it cools. THAT'S OK!

Whip cream until soft peaks. Add sugar and whip until mixed. Serve with cake.



No Effort BBQ Pork Loin

  • 2 trimmed pork loins
  • 1 KC Masterpiece BBQ sauce
  • 2 tbsp. Honey
  • 1 cup soy sauce
  • 2 tbsp. Sesame oil

Preheat oven to 350F. Thorough mix all ingredients except for pork. Place sauce in foil pan. Add pork. Cover tightly with foil. Bake 1 hour 45 minutes. Serve the pork sliced and pass the sauce on the side.

YUMMY!!!



Perfect for Thanksgiving

  • 2 ¼ cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 eggs
  • ¼ cup oil
  • 1 cup buttermilk or plain yogurt
  • 1 ½ cups sugar
  • 1 tbsp. lemon extract or ¼ cup lemon juice
  • 1 bag cranberries

Preheat over to 350F. Spray a bundt pan with Pam.

Mix all ingredients except for the cranberries in the mixer for one minute. Fold in cranberries (I like a full bag, but many use 1/2 a bag). Bake for 1 hour.

This cake is not only yummy - it's almost healthy!

Arozz con Pollo

  • 1 chicken, 8 pieces
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 4 garlic cloves, chopped
  • 2 tsp paprika
  • 2 cups long grain rice
  • 1 ¼ cup dry white wine
  • 1 14 oz can chopped tomatoes
  • 1 ¾ cups chicken stock
  • turmeric
  • 1 bay leaf
  • 1 cup frozen peas
  • ½ cup pimento stuffed olives

    Brown chicken. Transfer to plate. Saute onion, pepper until soft. Add paprika, garlic, rice, cook 1 minute. Add wine and boil, uncovered, 2 minutes. Add tomatoes, chicken broth, turmeric and bay leaf. Add chicken Cook over low heat until chicken is cooked. Take off heat and stir in peas and olives. Let stand 10 minutes. I promise even your kids will love it!



Spring-is-in-the-Air Asparagus

  • 2 bunches asparagus, washed and trimmed
  • 1 tbsp butter
  • ½ tbsp olive oil
  • Juice from 3 lemons
  • Salt and pepper to taste

Melt the butter with the oil. Sautee the asparagus until al dente (that is, tender but not mushy). Add the lemon juice and seasonings. Cook 2 more minutes and eat it right away - because it won't last!



Osso Bucco In Rich Tomato Sauce

  • 1 cup all purpose flour
  • 2 tbsp paprika
  • 1 tbsp grated lemon peel
  • 1 tsp dried thyme
  • 1 tsp black pepper

Directions:

Mix in small bowl.

¼ cup olive oil

Heat in a Dutch oven over medium high heat.

6 1 inch thick veal shank pieces (about 12 oz each)

Season with salt and coat with the flour mixture. Brown on all sides in the hot oil (about 8 minutes). Transfer to platter.

2 medium onions, chopped
¾ cup chopped carrots
½ cup chopped celery
4 garlic cloves, minced

Saute in the Dutch over until translucent, about 5 minutes. Add

1 cup dry white wine

Cook until wine evaporated about 2/3, about 4 minutes. Add

4 cups chicken and beef stocks (half and half)
1 1/2 cup chopped tomatoes in puree
¼ cup fresh Italian parsley

Cook over very low heat 1 ½ hours. Transfer veal to platter. Boil down the sauce until slightly thickened, about 40 minutes. Re-season the sauce. Grate fresh lemon peel from one lemon, mix with ¼ cup parsley and ½ tsp salt, and sprinkle on veal.

IT'S WORTH THE EFFORT. GO FOR IT!



Cranberry Sauce With A Zing

  • 1 bag cranberries
  • 1 cup sugar
  • 1/2 cup water
  • 2" ginger stem, peeled and thinly sliced.

Directions:

Bring all to a boil. Cool and serve with turkey. I promise you'll love it!



Black Velvet Cake

Complicated but worth it; with two pounds of bittersweet chocolate - what's not to like?

SPONGE SHEET (you can use poundcake instead)

(This recipe makes a thin yet solid and flexible sheet)

  • 5 eggs, separated
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 3 tbsp sifted all purpose flour
  • 1/2 tsp cream of tarter

You will need two sheets for the cake.

Directions:

Preheat over to 375F. Pam a large jelly roll pan (10 1/2X15 1/2X1). Line with wax paper and Pam the paper.

Beat yolks 3-4 minutes in high speed until lemon colored and thick. Add sugar and vanilla. Beat at high speed for another 3-4 minutes until mixture is very thick. At the lowest speed, add flour, beating only until incorporated. I often just fold flour by hand to avoid over-beating.

Beat white until foamy. Add cream of tarter and beat until soft peaks. Gently fold into flour and egg mixture. Handle as little as possible.

Turn batter into prepared pan. Spread it with a spatula and make sure there are no thin spots (or else they will burn first). The batter is not runny.

Bake 15-18 minutes or until top is golden and springs to the touch. Meanwhile, spread clean towel on counter and sprinkle with powdered sugar. Invert baked sheet onto towel and immediately remove wax paper. Let cook on towl.

Bake twice to yield two sheets (or just buy a pound cake).

CHOCOLATE FILLING

  • 1 1/2 lbs. Good quality bittersweet chocolate (Lindt Tradition is a good one; don't buy cooking chocolate; it has too much wax)
  • 1 tbsp instant coffee
  • 1/2 cup hot water
  • 1/2 cup Grand Marnier, Chambord or Whiskey for flavor (you can omit this item)
  • 3 yolks
  • 1 cup whites (about 6)
  • 1/4 cup sugar
  • 1 cup heavy cream

Melt chocolate over very low heat or use a double boiler. Add coffee dissolved in the hot water. Let cool to room temperature. Add liquor (optional) and then yolks. Mix only until smooth.

Beat white until soft peaks. Add sugar and beat to firm peaks but not dry. Folks completely into chocolate such that no whites show.

Whip cream until it holds soft shape. Fold into chocolate.

ASSEMBLY

Line bottom of 9X3 spring-form pan (sides must be 3" high) with wax paper, unbuttered. Cut sponge sheet using scissors into two rounds to fit spring form pan. Put one at bottom. With a ruler, mark remaining pieces of cakes into even slices 2 ¾ inches wide. Pleace the strips on the sides of the spring form pan. Fill with chocolate mixture. Cover with remaining circle. Chill 5 hours or freeze (this cake freezes beautifully).

ICING

  • 8 oz. Bittersweet chocolate
  • 1/2 cup boiling water
  • 1/4 cup white corn syrup

Melt over low heat and mix well. Cover the entire cake.

I promise you this cake will be a huge hit. It is just too good to resist



Gingerbread squares

  • 1 1/4 flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp cloves

Mix above. Add

  • 1/2 cup safflower oil
  • 1/2 cup mild mollases
  • 1/2 cup packed dark brown sugar
  • 1 egg
  • 1/2 cup boiling water.

Mix. 8" square pan, 30 minutes 350



Rich Fruit Cake Straight From England

  • 6 oz butter
  • 6 oz brown sugar
  • 3 eggs
  • 2 oz ground almonds

Keep the above at room temprature

  • 2 1/4 mixed dried fruit (good quality; it makes a difference!)
  • 4 oz glace cherries
  • Zest and juice from one lemon and one orange
  • 2 tsp mixed cinnamon, allspice, nutmeg

Soak fruit in enough Harvey Bristol Cream sherry and citrus juices to cover. Cover the dish and soak for one week.

When ready to bake the cake:

  • Cream butter and sugar well
  • Add eggs one at a time until absorbed
  • Fold in flour and almonds
  • Fold in mixed fruit

Place in lined 9" springform pan. Place brown paper outside the rim. Bake at 300F for about 4 hours.



Greenbriar Pumpkin Bread (Or Muffins)

  • 8 tbsp butter, softened
  • 1 cup sugar
Cream butter and sugar. Add:
  • 1 1/2 cup canned pumpkin
  • 1 cup milk
  • 1/2 cup raisins or currents
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 eggs
  • 2 cups flour

Mix until combined. Put in two loaf pans or 12 muffin cups. Sprinkle with 1/4 cup sugar combined with 1 tsp cinnamon. Bake at 350F for 1 hour (if loaves).

The Greenbriar is a venerable institution, and this recipe is a great example of the reason why.



Doughnuts a la Thomas

Start with:

  • 1/4 cup warm water
  • 2 envelopes dry yeast
  • 1/4 cup sugar

Mix well and let stand for 15 minutes until the yeast is bubbly on top.

Add 3 egg yolks and 1 1/2 cups flour. Mix in a mixer with a dough hook or by hand about 5 minutes. If the dough seems wet, add a little flour. Cover the bowl and keep in a turned-off over for 2-4 hours until more than doubled in size. The dough will be very light. Chill overnight (optional).

Roll the dough on a floured surface and cut into 2" circles. Cut holes in the center of each doughnut with a small biscuit cutter. Cover with plastic wrap that has been sprayed with Pam and let rise for 30 minutes.

  • 1 cup canola oil

Heat in a skillet (the oil should be at least 1" deep) until ripples show at the bottom of the skillet (325F). Saute the doughnuts 30 seconds on each side (they cook really fast). Put on a paper towel and then toss them in a bowl of cinnamon sugar (1/2 cup sugar mixed with 1 tsp cinnamon).

Eat as soon as possible. These doughnuts are extremely yummy, but best when served hot fresh off the stove.



Lobster (or Crab) Cocktail from the Broadmoor

This simple but delicious recipe will do justice to any fancy dinner, including holiday feasts.

Combine:

  1. 2 tbsp honey (Acacia honey is best but not essential)
  2. 2 tsp curry powder (Penzey's Madras is best but not essential)
  3. 1 teaspoon ginger juice (squeeze the stem or just mince well)
  4. 1 cup mayonnaise

Place dollops atop crab meat or lobster and serve.

For a truly glamorous presentation, add 1/4 cup of good brandy and 1 cup whipped unsweetened whipping cream before serving.



Warm-Your-Chilly-Bones Chili

Legend has it that the originals recipe for this Chili was created by John Kiradijieff and served at the original chili parlor, The Empress, in the 1920s. While most people think of Texas as the Chili Capital of the world, some claim it is really Cincinnati, Ohio that is home to the best, uniquely styled Cincinnati Chili and chili dogs. The recipe below yields about 5-6 decent sized bowls, and it can be easily doubled or tripled (how abut a batch or two for your Superbowl party?). Also, this recipe doesn't call for beans, but you can add if desired. Cincinnati chili is often served over spaghetti, with beans, onions and grated cheddar cheese, known as "5 way chili."

PLEASE SHARE YOUR FAVORITE CHILI RECIPE WITH ME, AND I'LL PUT IT ON THE WEBSITE AND IN MY KITCHEN. STAY WARM!!!

Ingredients:

  • 1 quart water
  • 2 lbs. very lean ground beef
  • 2 medium onions, finely chopped
  • 6 garlic cloves, pressed or minced
  • 1 15 oz. can of tomato sauce
  • 2 tbsp. cider vinegar (NOT white)
  • 1 tbsp Worcester sauce
  • 10 peppercorns, ground (or 1 tbsp pepper)
  • 8 whole cloves, ground (or 1/2 tsp)
  • 8 whole allspice (or 1/2 tsp)
  • 1 large bay leaf (Turkish, if possible)
  • 2 tsp salt
  • 2 tsp ground cinnamon
  • 1 1/2 tsp cayenne pepper
  • 1 tsp cumin
  • 1/2 oz unsweetened chocolate, grated (you'd expect that from me, wouldn't you?)

Bring water to boil in a large pot. Add raw ground meat (don't brown) and stir until beef separates into small crumbled pieces. Reduce heat to simmer. Add onions, garlic, cider vinegar, Worcester. Stir well. Then add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne and chocolate, Stir well and bring back to boil. Reduce to simmer and cook for two hours. Cool the chili and refrigerate. This will separate the fat to the top. Then skim off the fat and discard. If you buy 97% lean ground beef this step can be eliminated.



Tom Prisby's Spicy Shrimp And Spgahetti Agio Olio (Garlic And Oil)

Spicy shrimp mixture:

  • 2 lbs. jumbo shrimp, peeled and deveined
  • 1 lemon, juiced
  • 1/4 c. chopped flat parsley
  • 1 tsp. crushed red pepper flakes
  • 2 cloves garlic, crushed and peeled
  • 1 tsp course salt
  • 2 tbsp. extra virgin olive oil (don't skimp)

Combine and toss to coat the shrimp evenly. Heat a large non-stick skillet over medium-high heat, then add half the shrimp. Cook for 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.

Return pan to heat and reduce heat to medium-low. Add

  • 1/4 cup extra virgin olive oil
  • 4 large garlic cloves, crushed and minced
  • 1/2 tsp. crushed red pepper flakes

Cook for 1 minute. Add

  • 1 lb. spaghetti, cooked al dente (firm to the tooth)
  • 1/4 cup chopped flat leaf parsley

Toss, then season with salt and pepper to taste. Top each serving with spicy shrimp mixture. Serve with sliced tomatoes and red onions seasoned with a combination of 1 tbsp good balsamic vinegar (the darker and thicker the better) tossed with 1/4 cup extra virgin olive oil (the greener the better), 1 tsp. salt and 1/2 tsp. pepper.

All you need is some crusty bread and good Pinot Grigio and you're all set to say Buon Apetito!



Amankora Chocolate Souffle

There are places where you don't expect to get a chocolate soufflé. One of these places is Bhutan. HOWEVER, if you stay at the Aman resort in remote Punakha, chocolate soufflé will grace your table at dinner, and at breakfast too, if you so desire (which I did).

Aman's talented pastry chef, Nicole Huisman, shared her incredible recipe with me, and I, in turn, share this delicate yet intensely flavorful creation with you:

Ingredients:

  • 5 oz dark chocolate, melted (Lindt Tradition will do)
  • 5 oz unsalted butter (not melted)
  • 2 oz. flour
  • 5 eggs
  • 3 oz. confectioners sugar

Whisk butter, flour and icing sugar at high speed. Add eggs one by one and whisk at high speed. Then add melted chocolate. Pour into twp individual soufflé dishes and bake at 200F for 30 minutes. Serve piping hot (soufflé doesn't wait for anyone and will collapse without provocation). You can garnish it with confectioners sugar.

If Nicole can do this in Bhutan, so can we in our kitchens that aren't 15,000 ft. above sea level!



Shrimp In Fennel And Pernaud Sauce

Sounds fancy and difficult, but really isn't, while being totally delicious!

Ingredients:

  • 1 lb. cooked, peeled large shrimp (24 per lb.), room temperature
  • 1 fennel bulb
  • 2 large shallots
  • 1 tbsp. butter
  • 1/4 cup Pernaud (French Anise flavored liquor)

Finely chop fennel and shallots. Sautee in butter until brown and aromatic (i.e. the fragrance can be smelled throughout the kitchen). Add the shrimp and mix until heated (do not overcook). Warm the Pernaud in a Pyrex measuring cup or another cup with a handle in the microwave (30 seconds max). Pour over the shrimp in the skillet and deglaze (i.e. scrape the brown bits from the bottom and stir).

This entire dish preparation should take 15 minutes, and it is both delicious and elegant.

NOTE: I'm a pyromaniac. For additional flare and fireworks, light the Pernaud as you pour it off the cup onto the skillet (gather your hair before you do that to make sure it doesn't catch fire). The fire is a gorgeous bluish-red, and the taste is enhanced by the additional caramelization. Enjoy!



Martha's Favorite Salad

This recipe is from my friend Martha Marsh, whose salad is a huge favorite of my family. It's fresh, light and oh so healthy too!

Ingredients:

  • 2 cucumbers, peeled and thinly sliced
  • 1 head romaine lettuce, bite sized
  • 3 tomatoes, peeled (well, maybe not...) and diced)
  • 1 cup thinly sliced radishes (don't skip those; they add great crunch and flavor)
  • 1/2 cup thinly sliced onions
  • 1/4 cup chopped dill
  • 1/2 cup chopped parsley
  • 3/4 cup olive oil
  • 1/3 cup lemon juice (NOT vinegar)
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/2 tsp pepper

Combine the veggies and herbs. Make a dressing by slowly drizzling the oil into the lemon juice, salt and pepper while stirring constantly. Pour dressing over salad and toss well.



The Best Purple Duck Sauce Ever

Many cooks prefer not to fix duck. It often turns out greasy and unappealing. I have the cure for that, and a fool proof recipe for sauce that stands on its own. It's the only sauce for which I get requests without the main dish (i.e. Liat's friends say, "Can you make the duck sauce without the duck?").

Here's how to make the duck: Preheat the over to 425F. Trim the duck of the neck fat and the fat in the breast cavity. Take a fork and release all your suppressed aggressions on the duck by stabbing it repeatedly in 1/2 inch intervals on both sides. The duck will be thoroughly pricked when you're done.

Put the duck on a rack in a disposable foil pan and give it the heat shock of 425F for 45 minutes. Reduce the heat to 350F and bake for another 1 1/4 hours. The skin should look nice and brown. When you serve the bird, it will peel off easily and there will be a layer of air between the skin and the meat, since all the fat has melted away.

Now to the sauce:

Ingredients

  • 2 cans pitted Bing cherries in sweet syrup
  • 2 cans halved cling peaches in sweet syrup
  • 1 can pineapple chunks in sweet syrup
  • 1 can apricot halves in sweet syrup
  • 1/3 cup Grand Marnier
  • 2 tbsp. cornstarch
  • 1/3 cup sugar

Drain the liquid from the cans. Heat it in a medium size pan. While heating, mix thoroughly the Grand Marnier and the cornstarch. Whisk into the near-boiling juice mixture and continue whisking until the sauce thickens and turns dark purple. It's a beautiful color. Add the fruit and the sugar into the sauce and mix thoroughly. Add more liqueur or sugar to taste.

Now all you have to do is present the duck and offer the sauce on the side. It's delicious.

For the brave ones amongst us, I recommend to flambe the duck with some heated Grand Marnier. It's a high risk proposition but the blue fire is very fetching!



Dick's glazed carrots

Ingredients:

  • 3 lbs. "long" carrots (as opposed to the baby ones that come in a bag), preferrably organic
  • 2 tbsp. butter
  • 1/2 tsp freshly grated nutmeg
  • 2 tbsp. brown sugar

Peel and slice the carrots. Cook in water until crisp tender, abuot 10 minutes. Drain. Melt the butter and brown sugar in a wide skillet. Stir the carrots into the pan and add nutmeg. Cook a few minutes, enough to glaze the carrots, and serve.

You see, it doesn't have to be complicated or difficult to be delicious!



Cyndee Prisby's Delicious Chiffon Pumpkin Pie

Cut open a large fresh pumpkin, get rid of the seeds and strands of stuff, and get the meat of the pumpkin without any skin.

You could use canned pumpkin (the original recipe says either/or) but, again, I haven’t tried it.

Put the pumpkin chunks and a little water into a soup pot and slow boil for about 1-1/2 hours.

Take a little at a time and put it through the Cuisinart to make sure it isn’t lumpy. Now, the only hard part of this is you have to strain out all the liquid. Really STRAIN ALL THE LIQUID.

Mixture makes 2 pies. Use Pillsbury piecrusts for the bottom of the pies. One package has two crusts. Bake first and cool.

Gelatin mixture:

  • 1 1/2 tbs. (3 envelopes) Knox Gelatin
  • 4 tbs. cold water

Ginger mixture:

  • 2 tbs. hot water
  • 1/2 tsp. ground ginger
  • 3 eggs
  • 1/2 cup cold milk

Sugar mix:

  • 3/4 cup packed brown sugar
  • 1 3/4 hot milk
  • 1/4 cup arrowroot or cornstarch
  • 2 tbs. butter
  • 1/4 tsp. salt
  • 1/2 cup granulated sugar
  • .

Make "gelatin mixture" in a small bowl & set aside

Mix "ginger mixture" together and set aside

In a deep pot mix "sugar mixture"

Separate 3 eggs. Put the 3 yolks in a small mixing bowl. Put the whites in a large mixing bowl and set aside:
  • Lightly beat the 3 egg yolks
  • Beat in 1/2 cup COLD milk
  • Add to pot & mix well

Into pot, add 1cup of HOT milk and 1 3/4 cup pumpkin and "ginger mixture" and mix until smooth (mixture splatters)

Cook to a boil then for 5 minutes stirring continuously

Lower heat and melt in 2 tbs. butter

Melt in the "gelatin mixture" and cook another minute

Let cool a little while beating the reserved egg whites.

Whip egg whites to a fluff

Add 1/2 cup granulated sugar, just blend in.

Add pumpkin mixture slowly into egg whites until evenly blended.

Pour into prepared pie shells and refrigerate.

When ready to serve, top with fresh whipped cream.



World's Best Latkes

  • 4 russet potatoes
  • 1 small onion

Grate both in your food processor using the grater, not the knife.

Add

  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 1/3 cup flour

Mix well.

Heat 1/2 inch deep oil (I prefer Canola) until quite hot (you'll see ripples in the bottom of the skillet). Drop the latkes mixture a tablespoon at a time and sauté until brown on both sides, about 6 minutes per latke. You can make them crisper or softer, as people swear by either one, to please the entire crowd.

Some people serve these with applesauce. I prefer sour cream or as is. The key is, to eat these with as many family members as possible – It's the best seasoning of all!



Sandra's Beef Bourgingone

Ingredients:

  • 6 slices bacon, cut into 1" pieces
  • 2 lbs. bottom round roast, cut into 2" cubes
  • 2 tbsp flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 medium onion, diced
  • 1 rib celery, diced
  • 1 carrot, scrubbed and diced
  • 2 tbsp tomato paste
  • 1/2 cup burgundy red one (or another hear red)
  • 2 cups beef broth
  • 1 cup demiglace (you can by it online or at gourmet food shops; I like veal best)
  • 20 frozen pearl onions, thawed (unless you want to peel those little things yourself, in which case get fresh ones)
  • 1/2 lb. button mushrooms, cleaned

In Dutch over brown the bacon. Remove it and discard. Toss the beef in the flour, salt and pepper, shaking off excess. Sear the beef cubes in the hot bacon fat until browned on all sides. Don't over-crowd the pan.

Remove the beef to a bowl. Add onion, celery, carrot and tomato paste (I often put 2 carrots since I like the dish a bit sweeter) to the pan. Cook 5 minutes over medium heat, stirring frequently.

Remove veggies and deglaze with the wine (i.e. pour it in and scrape the bottom well). Return the beef, veggies, broth and demiglace to the Dutch opver and bring to a boil. Reduce heat to low and simmer, covered, until the meat is fork tender, abuot 2 hours. Add the mushrooms and pearl onions, cover and cook another 20 minutes until tender.

Serve with home made, not over-processed mashed potatoes.

STAY WARM AND ENJOY!



Barge Chocolate Cake

  • Melt 8 oz. chocolate with 1 stick butter
  • Beat 4 oz. sugar with 6 egg yolks for 7 minutes until very pale and fluffy. Add chocolate mixture in, and then add 2 oz. flour.
  • Beat the 6 egg whites with a pinch of cream of tartar until soft peaks are formed. Fold into the chocolate mixture in 3 additions.
  • Pour into a well buttered (or use Pam) 9" spring-form. Bake in a pre-heated 350F over for 30-35 minutes.
  • Whip lots of whipping cream with lots of powdered sugar and eat with or without the cake. Either way, you'll be happy!


Newcomb Minestrone Soup

Anita Newcomb shared with me this winning recipe for cold winter nights, days and even summer. Minestrone suop never fails when it's done right. Try it, especially if you live in Chicago and are freezing like I am when visiting Liat... Stay warm, well nourished and enjoy!

Newcomb Minestrone Soup:

  • 2 medium onions chopped
  • 1 medium carrot chopped
  • 1 stalk of celery sliced
  • 2T olive oil
  • 2 cans (14.5 oz each) chicken broth (for vegetarians use vegetable broth)
  • 1 can (16 oz) diced tomatoes, undrained
  • 1 cup of cabbage, shredded
  • 3/4 cup tomato juice
  • 1 tsp dried basil
  • 1 can (15 oz) cannellini beans (white), rinsed and drained
  • 1 medium zucchini sliced
  • 1/2 of 9 oz pkg of frozen green beans
  • 2 oz. spaghetti broken (I put a little more pasta in)
  • 1/4 cup parmesan cheese

Cook onions, carrot, and celery in hot oil till tender. Stir in broth, undrained tomatoes, cabbage, tomato juice, basil. Bring to a boil; reduce heat, cover and simmer 20 minutes. Stir in cannellini, zucchini, green beans, spaghetti. Return to a boil; reduce heat. Cover and simmer 10-15 minutes until vegetables and pasta are tender. Ladle into bowls. Serve with parmesan cheese sprinkled on top.



Newcomb Southern Peach Cobbler

Anita Newcomb also shared with me the following fool-proof cobbler recipe. In her own words, "we're deep rooted Southerners and what better dessert than peach cobbler. This recipe is too simple to believe once you’ve tasted it. We always laugh about this in our family because it is a "go to" dessert that people think we labored over. So, here’s our secret peach cobbler recipe:

Southern Peach Cobbler:

  • 1 stick of butter
  • 1 cup of self rising flour
  • 1 cup of sugar
  • 1 cup of milk
  • 1 large can of peaches (with out juice / syrup) or 2 cups of fresh ripe peaches sliced

Melt butter. Mix flour sugar and milk. Pour over melted butter—DO NOT STIR. Sprinkle peaches on top—DO NOT STIR. Bake at 350 for 50 minutes – 1hour.

AB Note: All recipes in my book can benefit from freshly whipped cream, and this one is no exception. Offer with sweetened whipped cream (adding a dash of Acacia honey to the cream will round off its taste beautifully).



Sima Raz' Salty Middle Eastern Bagel Snacks

SIMA RAZ’ SALTY MIDDLE EASTERN BAGEL SNACKS

Sima and I went to elementary school together, and have been friends ever since. We lost each other for about 40 years, but reconnected and are as good friends as ever. Sima’s recipe is easy to make, delicious and a perfect treat instead of Chex mix, pretzels or as a companion to a fine dinner.

This recipe calls for "industrial" quantities. You can quarter it if you’d like to try it first.

  • 2.2 lbs flour
  • 1 cup vegetable oil
  • 1 stick butter, softened
  • 1 cup water
  • 1 tbsp. baking powder
  • 2 scant tsp. salt
  • 2 eggs, beaten
  • Sesame seeds (or poppy seeds, cumin seeds etc.)

Mix all ingredients in a mixer fitted with a paddle. Roll into a 1/4" thick (and very long) roll. Shape into "rings" the size of your fingers. Dunk in beaten eggs and then in sesame seeds (or whichever seed combination you’d like). Bake in a 350F over for 25 minutes until the "bagels" brown slightly.



Quail Recipes from the Maven

My friend Paul Bracher of Frost bank is an accomplished hunter and BBQ-er. Below is his recipe for quail, which is simple yet fabulous:

Baked Quail

Soak the quail in milk or buttermilk overnight. Dust with flour, salt and pepper. Brown the birds in butter. Mix a can of cream of celery soup and one of cream of mushroom in a baking dish. Place the quail and over. Bake 30-40 minutes. Paul likes to serve the birds with wild rice.

And my own version:

Put quail or pheasant in a baking dish. Mix 1 bottle KC Masterpiece BBQ sauce, 1/2 cup maple syrup and 1 tbsp. Chinese sesame oil. Cover and bake 30-40 minutes if quail, 45 minutes if pheasant.

And Dick's:

Put a rasher of bacon on each bird, put in a baking dish and bake.

Whichever you choose, ENJOY!



Dick's Braised Pork Chops

If you have been following my diet system, you are probably getting sick of those Smart Ones and South Beach Diet microwavable dinners. As a special treat, here is an easy to make and tasty recipe.

Cut up one potato and 2 or 3 carrots and boil them; drain and set aside.

In a small sauce pan heat 2 cups water and a hefty table spoon or 2 of stock, whisk until smooth. [This is the real secret to this recipe. Most chefs, Anat included, will boil a huge vat of veal bones with all sorts of stuff in it for two days, strain it thru a sieve several times and come out with a cup of stock. I prefer to buy pre-made concentrated stock, called Demi-Glace Gold, which I get thru the mail [800-860-9389]. A 16 oz. container will last for months in the fridge.] Two table spoons of this stuff in water will make a gourmet chef out of any one]

Brown 2 pork chops in a frying pan [using good olive oil, not too much]. Remove the chops from the pan, turn off the heat and deglaze the pan with Madiera or Sherry or Port. Put the chops back in, cover them with the stock, cover the pan and turn the heat to very low. Cook for 1 and 1/2 hours. Check occasionally and add water if necessary.

Add the potato and carrots to the pan, stir to cover with sauce .

Eat with a glass of red wine (well, what shouldn't you eat with such an accompaniment? A rhetorical question!)



Elaine's Brisket - The Easiest and The Best

  • 5 lbs. first cut, well trimmed brisket
  • 2 bottles Heinz chili sauce
  • 2 envelopes Lipton onion soup

Mix last two ingredients well in a deep foil pan. Add brisket and turn over once to cover with sauce. Cover tightly with foil. Bake 350F for 2 hours. Remove foil and add 2 cups water. Bake 1 more hour.

Take the meat out and slice thinly. Cover with the sauce. Serve with potatoes of any kind.

I know this dish is almost pathetically simple but it's also a huge hit in my house, especially during Seder. Good for large groups of people, it is incredibly delicious!

*Note from the daughter - this dish is really amazing. I lugged a Rubbermaid of it back to Chicago (I’m glad I made it through security without having to explain a giant box of meat!) and it was entirely worth it.



Scones a la Patrice

As some of you might know, Liat and I have been on a quest for the best scones ever. Ever since Keith Hurdman left the Brown's Hotel and opened Melt, a great chocolate shop in Notting Hill, the best scones in London disappeared. Our search was satisfied by Keith, who shared his recipe with us, but also from another unexpected source: the French pastry chef of the Peninsula Bangkok, Patrice Cabannes. You already know we are huge fans of the Peninsula hotel chain, but I confess we did not expect to find outstanding, well balanced, not-too-sweet, perfectly flaky scones in Bangkok. Well, we did; and Patrice was kind enough to share his recipe with us. We have slightly reworked the recipe to reflect baking scones to a small family of 12 (vs. the hotel-size batch), have tried it and are pleased to report these scones are TERRIFIC!

Ingredients:

  • 8 oz. cake flour
  • 3 oz. bread flour
  • 0.6 oz baking powder
  • 3 oz. butter
  • 3 oz. sugar
  • Grated peel from one lemon
  • 2 eggs
  • 2 1/4 cups milk
  • 3 oz. raisins

Combine in a mixer bowl cold butter, flour, sugar and lemon peel. Using the paddle attachment, mix until sand-like in texture. Add milk, raisins and eggs, and mix 1 minute. Do not over-run. Wrap the dough and refrigerate overnight. Roll into 2/3" thickness and cut into rounds. Put on a greased baking sheet and brush with egg-wash. Bake in a 350F oven for 15 minutes or until light brown.

I like scones with gobs of whipped cream and some drizzled honey (Acacia flower honey is best, and d'Arbo's honey is also outstanding and very light). The traditional companions are Devonshire cream and raspberry preserves. Either way, they are delicious!



Sangiovese-Braised Short Ribs

The ribs should be seasoned and chilled overnight before serving.

  • 4 lbs. meaty beef short ribs
  • 1 tbsp. chopped rosemary
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. chopped fresh oregano
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 bottle Sangiovese wine (I like Swanson’s but any full-bodied red wine will do)
  • 2 tbsp. safflower oil
  • 1 tbsp. butter
  • 2 tsp. flour

Arrange the ribs in a single layer in a glass container. Sprinkle with the herbs and spices, cover and refrigerate overnight. Bring to room temperature.

Preheat over to 350F. Heat the oil and brown the ribs on all sides, about 4 minutes per side. Add more oil if needed. Transfer the ribs to a plate, pour off the drippings and deglaze with the wine (i.e. pour it into the hot pan and scrape the bottom until all particles are dislodged and incorporated into the wine). Return the ribs, including the juice that accumulated at the bottom of the plate on which they were resting, to the cooking pan. Cover and bake for 3 hours.

Separate the meat from the juice and chill separately. When ready to serve, scrape off the fat layer and bring the juice to a boil until reduced to 2 cups. Mix the butter and flour in a small bowl until well blended. Whisk into the juice mixture and cook, whisking constantly, over medium heat until sauce slightly thickens. Nape sauce over the ribs and serve over your best mashed potatoes or home fries.



Thanksgiving Desserts

Thanksgiving is one of those holidays when we expect to overeat. So why not take advantage of it and go crazy with desserts? We usually have six, which isn't too bad for our small family of 12-14 at the table

Below are some of our favorites. I'd love to know what yours are!

BTW, always have a large bowl of freshly whipped cream (sweetened, of course) on hand; it never hurts!

PUMPKIN CAKE A LA GREENBRIAR

  • 8 tbsp. butter, softened
  • 1 cup sugar
  • 1 1/4 cup pumpkin (canned)
  • 1 cup milk
  • 1/2 cup raisins
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking powder
  • Cinnamon sugar (1/4 cup sugar, 1 tsp cinnamon)

Preheat over to 350F. Spray Pam on a 9" spring-form cake pan. Cream sugar and butter in the mixer. Add pumpkin, raisins, cinnamon and nutmeg. Mix in the eggs. Add the flour and baking powder in 2 additions alternately with the milk (which will be added in two additions) while the mixer is still running at the lowest speed. Mix only until combined. Pour mixture into the pan and sprinkle liberally with the cinnamon sugar. Bake 40 minutes or until a toothpick comes out clean.

SANDRA'S CHOCOLATE CAKE

We got this recipe from the cook on a barge trip in Burgundy. It's worth trying!

  • 10 oz. chocolate
  • 5 oz. butter
  • 8 oz. sugar
  • 6 eggs
  • 1 1/2 oz. flour

Preheat oven to 350F. Butter 9" spring-form cake pan.

Melt the chocolate and the butter together in a pan. Then combine the sugar and 6 egg yolks together by beating them for 5 minutes. Add the chocolate into the egg mixture in 3 additions, and then sprinkle the flour on top and fold into the mixture. Whip the egg whites until they create soft peaks. Fold carefully into the chocolate mixture.

Bake at 350F for 35 minutes.

EGGIDIANA'S APPLE CAKE

This recipe is from the wife of Sirio Maccione, the famed Le Cirque proprietor. She sure knows her apples!

  • 9 tbsp. sweet butter
  • 7 Granny Smith apples, peeled and quartered, then thinly sliced
  • 1 1/4 cup sugar
  • 2 cups flour
  • 1 tbsp baking powder
  • Zest of 1 lemon
  • 1/2 cup milk
  • 3 eggs
  • 3 eggs yolks, lightly beaten

Preheat over to 350F. Generously butter 9 1/2X12" baking pan.

Melt 3 tbsp butter in a skillet over medium-high heat. Add the apples and toss to combine. Add 1/2 cup sugar and toss, cooking until the apples are barely limp, about 5 minutes. Remove apples and set aside.

Cook juices in the skillet until turn gold. Remove immediately and set aside.

In a large mixing bowl, combine the remaining sugar, flour and baking powder. In a second bowl, beat the 6 tbsp. butter with lemon zest. Add the milk and lightly beaten eggs and yolks to the butter mixture, stirring with a form to combine. Beating constantly with a form or whisk, add the sugar and flour mixture until combined.

Pour batter into pan, top with apples and drizzled the honey-hued juices over the apples. Bake for 40 minutes or until a toothpick inserted in the center comes out dry.

Serve immediately or while warm.



Thanksgiving Veggies

At this point, the Bird family Thanksgiving dinner menu is pretty fixed. Everybody likes plain old traditional turkey, without any fanfare, and the gravy is doomed to a similar fate. Our stuffing would be boring as well, were it not for the lovely, smoky bacon we get from Vande Rose Farms. To counterbalance, we go wild with the desserts, of course, but our Turkey Day vegetables are also a site of madness. Try a couple of the offerings below; they are both delicious and easy to make!

BRUSSELS SPROUTS IN PANCETTA

  • 1 lb. baby Brussels sprouts or regular sprouts, halved
  • 6 slices smoky bacon, diced
  • 1 tbsp. butter
  • 1/4 cup water

Melt the butter. Add the bacon and cook until crisp. Remove bacon and add sprouts. Cook until fork tender but not mushy. Drain remaining fat from the pan and deglaze with 1/4 cup water. Add the bacon and toss. Season with salt and pepper and serve.

ROASTED BEETS AND CARROTS

  • 1 lb. beets, peeled and quartered
  • 1 lb. carrots, peeled and chunked
  • 1 tbsp. olive oil
  • Salt, pepper

Put all the ingredients in a baking dish (we use foil; it's easier to clean). Cover tightly with foil. Bake at a 350F over 1 hour and check for doneness. Cook further if needed.

PEAS AND FENNEL (Liat: These are SO GOOD. Mom eats most of the Brussels sprouts, but typically the peas are a point of contention amongst the family as to who gets how much.)

  • 1 lb. peas, preferably freshly shelled, otherwise frozes petit pois
  • 2 fennel bulbs, trimmed (without the green leaves) and thinly sliced
  • 3 shallots, peeled and thinly sliced
  • 1 tbsp butter
  • 1 tbsp good olive oil

Melt butter and oil. Sauté shallots and fennel until caramelized (brown but not burned). Toss peas in. If frozen, turn off the heat and let cook. If fresh, cook, stirring for 5 minutes. Season with salt and pepper.

HAVE A WONDERFUL THANKSGIVING WITH YOUR FAMILY!



Winter Dishes

When it gets cold outside, the warm smells that fill the kitchen can make a great difference in the entire feel of the home. Below are some hearty dishes that we cook in the winter to achieve that irresistible aroma and stick-to-your-ribs feeling without getting over-stuffed.

BEEF DAUBE

  • 3 1/2 lbs. well trimmed boneless beef chuck, cut into 1" cubes
  • Enough flour to coat the meat plus 2 tbsp
  • 6 tbsp. butter, divided
  • 3 tbsp. extra virgin olive oil
  • 2 cups chopped onions
  • 1 1/2 cups chopped leeks (white part only, about 2 medium)
  • 1 1/2 cups chopped carrots
  • 1 large celery stalk, chopped
  • 4 garlic cloves, chopped
  • 2 1/3 cups beef broth
  • 5 juniper berries
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 1 Turkish bay leaf (if you use California put two in)
  • 3 cups red wine (I use Merlot)
  • 3 cups water
  • 3 tbsp tomato paste

Sprinkle beef with salt, paprika and pepper, coat with flour and shake off excess.

Mix 2 tbsp. butter with 2 tbsp. flour to make a smooth paste.

Heat oil in a heavy and wide pot over medium-high heat. Add the beef in batches and brown thoroughly on all sides. Don't over-crowd the meat. Transfer meat to a bowl. Add onions, leeks, carrots, celery and garlic to the pot and sauté until they begin to soften, abuot 3 minutes. Add 2 cups broth and spices and bring to a boil, scraping up the brown bits. Boil until the broth is reduced to a glaze, about 12 minutes. Return beef to pot, add wine and water and tomato paste. Bring to a boil. Reduce heat and simmer 1 1/2 hours.

Transfer the beef to a bowl. Discard visible fat from the top of the sauce (if you have time, chill and de-fat). Bring to a boil. Whisk in the butter-flour paste and continue boiling until the sauce is thick enough to coat a spoon, about 15 minutes. Return beef and any juices to the pot. You can thin the sauce out with additional broth if you wish. This dish keeps for up to 4 days. Chill uncovered until cold, then cover and keep chilled.

I serve this dish with mashed potatoes, but the original recipe calls for noodles.

TURKEY GOULASH WITH CARAWAY NOODLES

We found this recipe at Café Kor in Budapest. They sure know how to cook turkey in Hungary!

  • 2 large turkey thighs, skin removed, meat cut to 1" pieces
  • 1/2 cup Hungarian sweet paprika (you can mix in some hot paprika if you like a zip to your goulash)
  • 2 tsp. kosher salt
  • 3 tbsp olive oil
  • 2 large onions, chopped (about 3 cups)
  • 2 large russet potatoes, peels and cubed (abuot 1 1/2 lbs)
  • 4 cups chicken broth
  • 4 garlic cloves, chopped
  • 1 bay leaf
  • 2 thyme sprigs

Place turkey, paprika, salt and pepper in large re-sealable bag and shake. Heat the oil and add turkey cubes until brown. Add vegetables and spices and cook 5 more minutes, turning occasionally. Add broth and bring to a boil. Reduce heat and simmer until potatoes begin to fall apart, about 1 hour.

Season the stew and serve with cooked buttered noodles. The Hungarians like to season their noodles with caraway seeds but frankly, I'd rather not.

MOROCCAN-STYLE ROAST CHICKEN

  • 1/4 cup butter
  • 1/4 cup honey (I prefer Acacia honey)
  • 1 tsp ground cinnamon
  • 1/2 tsp turmeric

Position rack in bottom third of the over and preheat to 400F. Whisk butter, honey, cinnamon and turmeric in small bowl. Season with salt and pepper.

Place chicken on rack in roasting pan. Brush with honey and butter mixture and sprinkle with salt and pepper. Roast until a thermometer inserted in the thickest part of the thigh registered 165-170F, brushing occasionally with honey butter and covering if turning brown too quickly, about 1 hour 10 minutes.

This dish makes the house smell really good! I serve it with couscous studded with raisins and blanched sliced almonds and a touch of turmetic (I just like that color).



What To Do With Cauliflower

Ever wonder what to do with cauliflower? You know, that nice looking white vegetable that looks a little like broccoli [not that any knows what to do with broccoli]. My father in law used to steam cauliflower whole. When he was done, it looked like something out of a bad horror movie, sort of like the brain that Igor stole for Dr. Frankenstein. On top of that it had no taste whatsoever. Consequently, I invented the following recipe because I cannot resist buying the cauliflower at the organic food store.

  • Break the head into small flowerets.
  • Steam [this takes no time]
  • Sauté 2 good sized onions in olive oil and butter and while sautéing sprinkle generously with curry [any kind of curry works, hot or sweet, it just depends on your taste].
  • Add the cauliflower to the onions and mix well and at the same time stir in 2 heaping table spoons of sour cream [plain yogurt works well too]
  • Add some more curry to the mix and you are done.

This recipe also works with potatoes. Curry is a great ingredient if you are looking to add some zest to otherwise dull foods. I add curry to tuna salad when making a sandwich [especially good with pickles].



Julia Child's Coq au Vin

Coq Au Vin is a classical French bistro dish, and a perfect meal to warm a cold winter night. The recipe below is foolproof, but please no shortcuts - the flavors and ingredients below are spot on and should not be compromised.

  • 1/2 cup chopped smoky, thick cut bacon
  • 2 tbsp olive oil
  • 2 1/2 lbs. chicken, cut into 6 pieces (2 breasts, 2 thighs and 2 wings), or whichever parts you like
  • Salt and pepper
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 3 tbsp flour
  • 20 pearl onions, peeled
  • 1 cup red wine (burgundy preferred)
  • 2 cups beef stock
  • 1 cup chicken stock
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1/2 lbs. fresh champignon mushrooms (the little white ones), halved

Sauté bacon until crisp and fat rendered. Remove bacon with slotted spoon and add oil. Coat chicken with flour (save any remaining flour), salt and pepper. Brown well on all sides. Add remaining ingredients except for mushrooms and bring to a boil. Lower heat and cook, covered, for 25 minutes. Add mushrooms and cook for 10 more minutes.

I serve this dish with Dick's mashed potatoes, which are outstanding.



Cherokee Casserole

Thanksgiving is a time for families to get together and share a good, old fashioned meal and to reminisce about times past. Anat, the kids and I were talking about old family recipes and I related the one below, which had everyone in stitches. My aunt developed [or found] this casserole as a means to use up left- over food and feed a big family.

My mother and her friend, Barbara, vacationed on Cape Cod during the summers when I was in grade school. Barbara had two sons and a daughter, and the four of us hung out all summer long. Our fathers would come down on the weekends and on Sunday they would leave for home and work and they would give the moms some housekeeping money to tide us over for the up coming week. We didn't have a lot of money in those days, so, by the end of the week we were low on money and food. That's where Cherokee Casserole came in handy. With a minimum of effort you could make a meal out of whatever was left over from the preceding week.

The Cherokee Nation would be appalled. Some old family recipes are best left in the past but this one is good for a laugh. I am sure there is a recipe like this in everyone's closet.

CHEROKEE CASSEROLE RECIPE

Sauté approximately one pound of ground beef with some chopped up onions [it doesn't matter how many or how old, whatever you have in the back of the bottom drawer of the refrigerator]

Check the back of the other shelves of the fridge for leftover corn, peas, green beans, whatever is left over from dinners past [even from the distant past]; add to the pot.

If you are lucky, there will be one or 2 wilted stalks of celery at the bottom of the vegetable bin. Chop these up and add to the pot.

Add a cup of uncooked rice to the pot. In theory, the rice will cook with the rest of the ingredients. If you are low on hamburger, add a second cup of rice.

Now for the piece de resistance. In the back of one of the upper shelves of every refrigerator in the 1960's [or perhaps in the meat tray] there would be one or two slices of Kraft American Cheese (square cheese), wrapped or partially wrapped in plastic wrap. This is the essential ingredient of Cherokee Casserole. It is best if the cheese is slightly hardened around the edges. Tear this cheese into strips and place strategically on top of the now bubbling casserole.

Cover and cook until the kids get back from playing outside. If you cook for a long time the rice will be really mushy; if you don't cook it long enough the rice will be hard. Either way the rice will never be done properly.

From the moms' point of view, this is the ultimate meal for a vacation; it takes no effort and it uses up everything in the refrigerator. From the kids point of view it was the worst possible meal; it taste terrible and it was like the week in review. My mother and her friend Barbara were both grade school teachers and they used psychology on us. When we came in from the beach looking forward to a delicious home-cooked meal we would eagerly ask What's for dinner? The Moms would enthusiastically respond "Your favorite... Cherokee Casserole!!!!"

If you try this recipe and like it, look for my next old family recipe, American chop suey.



My Grandmother's Eggplant In Tomato Sauce Recipe

My mother's mother was an excellent basic cook. She could make very good German roast (sauerbraten), semolina pudding with raspberry syrup, chocolate pudding, etc. She was also an excellent baker, and I have shared her white cake recipe here before.

One of her dishes that Dick really likes is eggplant in tomato sauce. It is garlicky and a great vegetarian main course, if you like those.

  • 2 eggplants (pick the dark purple ones, shiny and unmarred skin, light rather than heavy when you toss them in your hand -- those have fewer seeds)
  • 5 garlic cloves, peeled and thinly sliced
  • 2 eggs, well mixed
  • 1 cup flour
  • 1/2 cup Safflower oil
  • 1 1/2 cups crushed tomatoes
  • 1/2 cup water
  • 1 tsp salt
  • 1/2 tsp pepper

Peel and slice the eggplant. Sprinkle with salt and spread over a surface to "sweat". Wait 30 minutes or even an hour, then wipe the sweat beads that pop up on the slice surface and dry both sides.

Heat the oil in a large frying pan. Dip each eggplant slice first in egg, then in the flour, and fry until golden brown on both sides. Drain on paper towels.

Mix the crushed tomatoes with water, salt and pepper.

To assemble, take a soufflé dish and put a layer of eggplant slices at the bottom. Sprinkle some garlic slices on top. Put some tomato sauce on top. Alternate eggplant layers, garlic, and tomato sauce until all done. Bake in 350F over for 40 minutes. Cover if the mixture starts bubbling.

Serve as is with good crusty bread. You can also serve this as a side dish. Either way, it's deeelicious!



Bob Rondeau's Smoking Secrets

Bob Rondeau isn't only a talented bank executive, an EVP with Flagstar Bank. He is also a foodie like me, and a smoking maven on top of everything. I'm gratified that he was willing to share his secrets with us, and have been inspired to buy a smoker to follow his recipes.

Smoked Turkey

Season an 8-10 lb. turkey with salt, pepper, thyme, fennel and a little bit of sugar.

Soak cheese cloth in apple or cranberry juice well. Drape the cheese cloth on top of the turkey.

Smoke the turkey at 30 minutes per lb. (assuming smoking temperature of 210F), roughly 2 hrs for an 8-10 lb. bird.

For the moisturizing liquid (which you put in a bowl at the bottom of the smoker), Bob likes to use white wine.

Bob uses a Bradley smoker (which you can find on www.cabelas.com) that self-feeds wood chips into the smoker every 15-20 minutes.

Smoked Beef Tenderloin

Season your roast with salt and pepper.

Soak the cheese cloth in melted butter and garlic. Drape over the roast. Cook to liking.

Hillbilly Turkey

Place your seasoned and cheese cloth covered bird on a full beer can and grill approximately 2 hours (preferably over charcoal or wood).

I was surprised at how well this turned out.



Marius Recipes

MARIUS QUINDIM (COCONUT PUDDING)

I got this recipe from Marius' chef Juvenal Nunez Jr. several years ago. It was written in Portuguese and contained industrial quantities. I figured out the words and ingredients, and offer both the retail and commercial versions for your kitchen. If you like coconut, you'll LOVE this dessert! Dick certainly does!

Ingredients:

  • 18 egg yolks
  • 3 yolks
  • 2 grated coconuts
  • 1 cup Baker's coconut
  • 2 lbs. sugar
  • 1/3 lb. sugar (1 cup)
  • 1 tbsp. vanilla extract
  • 1/2 tsp vanilla extract

Mix the yolks and sugar in mixer for 5 minutes until fluffy and pale yellow. Add the coconut and vanilla.

Butter an 8" spring-form pan or cake pan. Pour the coconut mixture into the pan. Place in a hot water bath (bain Marie or, as Marius calls it, Bagna Maria) that reached 2/3 to the top of the cake pan. Bake 350F 40 minutes or until when jiggled is almost set.

Serve chilled.

MARACUJA MOUSSE (PASSION FRUIT MOUSSE)

My two favorite desserts from Marius are lime mousse and maracuja mousse. They are absurdly simple and equally delicious!

  • 1 cup passion fruit nectar (you can buy those online and in some supermarkets)
  • 3/4 cup sugar
  • 1 envelope flavorless gelatin
  • 1/4 cup water
  • 1 cup whipping cream (I prefer whipping cream to heavy whipping cream)
  • Juice and seeds from 2 passion fruits

Mix gelatin and water until gelatin is dissolved. Whip cream. Mix all ingredients together except for ¼ of the gelatin and the fresh passion fruit juice and seeds. Chill. When set pour over the remaining juice and seeds combined with the remaining gelatin. Chill.



Lighter-Than-Air Chocalate Roll

This recipe is full-proof, easy to make and light as a feather.

  • 8 oz. bittersweet chocolate (melted on very low heat and cooled)
  • 6 eggs, separated, room temperature is better
  • 2/3 cup sugar
  • 1 cup whipping cream (just whipping cream, not the HEAVY whipping cream)
  • 3 tbsp powdered sugar
  • Cocoa powder

Preheat over 350F.

Prepare a large baking sheet: spray with Pam and cover with a sheet of wax paper long enough to comfortably drape over the edges. No need to grease the wax paper.

Prepare a towel to lay the roll over. Spread a clean towel on the kitchen counter. Sift powdered cocoa and sugar on it.

Beat the yolks with half the sugar for five minutes until pale yellow and thick. Fold in the melted chocolate.

Beat the whites until soft peaks. Add the other half of the sugar and beat until stiff peaks.

Fold 1/3 of the whites into the yolks to soften the mixture, then combine the rest in folding motions until just combined.

Spread the mixture evenly in the baking sheet and bake in the oven. Bake 15-18 minutes until the roll is done. Turn the baked roll onto the sugared and cocoa-ed towel so that it's lying flat on the sugar and the wax paper is on top. Carefully peel the wax paper off. Let cool.

Whip the cream with the 3 tbsp. powdered sugar until stiff peaks. Do not overwhip or the cream will separate.

Spread the cream on top of the cake about 1" thick. Fold carefully into a roll. (I use the towel underneath to help nudge the cake along). Sift cocoa and powdered sugar liberally over the roll. Eat or refrigerate, well covered.



Lesile Moss' Incredibly Edible Chocolate Chocolate Chip Cookies

Leslie is our neighbor. She is a fantastic baker and we benefit from her talents greatly. Below is her recipe for great cookies. Enjoy making them and eating them.

Mix together:

  • 1 cup softened butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp. vanilla

Add:

  • 1 1/2 cup melted chocolate chips
  • 2 eggs

Beat until light and fluffy

Add:

  • 2 1/2 cup flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 1/2 cups chocolate chips*

Bake at 375F 8-10 minutes on ungreased cookie sheets.

  • These are even better with chopped coffee chocolate bars.

Makes about 3 dozens



Aunt Clyde's Southern Pecan Pie - submitted by Leslie Love Stone

Our marketing group was having dinner at the Olde Pink House in Savannah when the conversation turned to desserts - probably for the tenth time that day - and Anat said she wished she had a good Southern pecan pie recipe. I said, "Wait 'til you taste Aunt Clyde's!" (There are two "thangs" every South Carolina gal has: a ceramic deviled egg plate and a good family recipe for pecan pie.) Aunt Clyde was my Grandmother Rebecca Lee Duval's "best friend forever" and she was quite a cook. So, don't scrimp on the ingredients - pecan pie is meant to be grand...

Filling

  • 3 large eggs
  • 1 cup sugar
  • 1/2 tsp. salt
  • 2 tbsp. butter, not margarine, melted
  • 1/2 cup dark Karo corn syrup
  • 1/2 cup heavy whipping cream
  • 1 tsp. real vanilla
  • 2 tbsp. brandy
  • 1 cup pecan halves

Pastry

  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/3 cup Crisco
  • Up to 5 tbsp. cool water

Heat oven to 375 degrees.

Prepare the pastry for a 9-inch pan by sifting the flour and salt into a medium bowl. With a pastry blender or two knives, cut the shortening into the flour and salt mixture until it has the grain of oatmeal. Blend the water lightly into the dough one tablespoon at a time. Add just enough water to hold the ingredients together. When you can gather the dough into a tidy ball, stop handling it. Butter the 9-inch pie pan, roll out the dough, and place in the pan. Trim the dough and shape for a decorative edge. Set aside.

In a small bowl using a hand mixer, beat eggs, sugar, salt, butter, syrup, and cream. Take your time - Southerners move at a slower pace! Start with the eggs and beat on high speed until pale yellow. Add the sugar and salt and beat until light and fluffy. Add the butter, syrup, and cream and beat until well blended.

By hand, stir in vanilla, brandy, and pecans, and pour into pastry-lined pie pan. Bake 40 to 50 minutes or until filling is set and pastry is golden brown. Cool. 10 to 12 servings.



Passover Recipes

Passover is the funnest holiday for us. The kids bring dozens of friends, the entire family gets together, and we eat unreasonable amounts of food (our menu each year is posted in the website under BirdDroppings).

It occurred to me that some of you might enjoy making some of the traditional Passover dishes just because they are so yummy. Here are a couple of recipes for your consideration.

Haroset

Haroset is a delicious dish that is supposed to remind us of the mortar the Jews used to build the pyramids. As a result, it looks like mud, but it tastes fabulous. There are countless versions of this dish, reflecting the many places around the world Jews have lived in during the past 2000 years. Mine is a nut-less version of the Russian haroset, in recognition of Dick's allergy to nuts. It's not exactly Kosher, but it is in high demand nonetheless

  • 4 Granny Smith Apples, peeled and cored
  • 1 cup good sweet port or Sherry
  • 1/2 cup sugar

Shred the apples and mix with the rest of the ingredients. Put in a Rubber Maid container and chill. Turn over several times to ensure all apples are immersed in the wine. As my grandmother used to say, "What's not to like?"

Kneidelach

Matzo balls have been a Passover tradition for centuries. There are two schools of thought on these delicious spheres: some people like them feather-light, and others (like my family), like them dense but not doughy. The recipe below will produce such matzo balls.

  • 1 1/2 cups matzo meal
  • 1 cup hot water
  • 1 egg
  • 1 tbsp. butter
  • 1 tsp salt

Mix all ingredients and let sit for 10 minutes. Wet your hands and form into balls about 2/3 the size of a golf ball. Drop into boiling chicken or beef soup (I'll offer a recipe of my father's beef stock below) and cook until they pop to the surface. Precision is not essential here. If you overcook them by 10 minutes nothing will happen. Guy, my oldest, like 6 (six) matzo balls in his bowl of soup.

Yehuda's beef stock

My dad made the best beef soup ever. This is his recipe, and we think of him every time I make it. He was a good and simple cook, and Saturday lunch was a tradition in our house. He was at the root of my foodie status, and I'll be eternally grateful to him for giving me this great gift.

  • 5 lbs. chuck, bone in
  • 2-3 lbs. ox tails
  • 2-3 veal bones (OK if you can't find them)
  • 4 carrots, peeled
  • 3 celery stalks
  • 1/4 bunch flat parsley
  • 2 onions, peeled
  • 6 beef bullion cubes
  • 1 tbsp salt

Put all the ingredients in a very large pot. Add water to amply cover the ingredients, at least 3 inches above the meat. Bring to a boil. Skim the top of the foam and particles that form as the meat boils (the more you skim the better it'll taste). Bring to a simmer and cook, covered, for at least 3 hours or until you're absolutely sure the meat is dead. Cool down and refrigerate overnight. A layer of hard fat will form on top of the broth. Discard it and separate the broth from the remaining ingredients (I put it through a Chinois, but any very fine sieve will do). Bring to a boil before you drop the kneidelach in.



Tom Clark's Irish Shortbread

Tom Clark is the SVP in charge of operations for Zions Bank in Utah. He melted my heart (and palate) when he brought me his home-made shortbread, getting ready for St. Patrick's Day. I asked his permission to share the recipe, and here it is:

  • 3 sticks (1 1/2 cups) butter
  • 1/2 cup sugar

Cream the butter and sugar, then add

  • 4 cups flour

Mix well. You might need to add 2-3 tbsp. butter to reach a good, spreadable consistency.

Bake at 350F 15-16 minutes if you're at a high altitude, as much as 20 minutes at sea level. Yields 25 cookies.

This not just simple -- it's FANTASTIC!



Jake's Cheesey Potatoes

Liat recently hosted us at her apartment in Chicago. She made three fabulous kinds of chicken, great salad and many other dishes, but the kids enjoyed Jake's cheesy potatoes the most. Jake is Liat's boyfriend of the past two+ years. I am embarrassed to share this "recipe" with you, but promise that, if you have kids ages 12-25, they'll devour it.

  • 6 Russet potatoes, peeled and cubed
  • 1/4 cup onion, chopped
  • 1 large bag Fiesta cheese mix

Sautee the potatoes in oil until brown. Be sure to add enough oil so as to avoid burning the potatoes. Put in a shallow, flat container. Sprinkle uncooked onions on top. Spread the cheese on top. Cover and let the cheese melt. Serve.



Chicken That Can't Be Beat

It's too hot to spend too much time in the kitchen. This dish is a perfect solution.

  • 1 chicken
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tsp Tabasco sauce
  • 2 tbsp chopped fresh tarragon
  • 1 tsp kosher salt
  • 2 tbsp extra virgin olive oil

Remove the chicken's back bone and the breast bone if you can (turn it over when the back bone is gone, make a slit at the breast bone and pull it out with the cartilage). The idea is to have a flat chicken.

Mix the remaining ingredients and spread half of it over the inside of the chicken, not the skin side.

Heat 1 tbsp oil and 1/2 tbsp butter in a heavy skillet until hot. Brown the chicken, skin side down, about 5-7 minutes.

YOU CAN LEAVE THE CHICKEN AT THIS POINT UP TO 24 HOURS IN THE REFRIGERATOR.

Preheat the over to 350F. Turn the chicken, spread the remaining mixture on the browned skin side, and bake 30-35 minutes in the over.

I serve this with smashed Yukon Gold potatoes: cut them in half, boil until tender and then smash with very little butter and some milk. Add sea salt or kosher salt to the potatoes; it really enhances the dish.



Bubble and Squeak

In 18th century England (Thomas Bridges referred to it in his 1770 volume "A Burlesque Translation of Homer") there was a dish of fried meat and cabbage. It was designed to utilize leftovers from the traditional Sunday Roast (Sunday lunch): the remainder of the beef, plus mashed or roasted potatoes, cabbage and other cooked vegetables. These veggies were typically full of water (having been boiled), so, when fried in oil or butter, they made a squeaking noise.

By 1951, B&S lost meat as an ingredient, possibly due to the scarceness of meat in post WWII United Kingdom, and now vegetables rule the dish, which, in my book, is a good thing.

In a recent visit to the Cotswolds I enjoyed the tastiest version of this humble dish at Three Way House Hotel, courtesy of chef Marc. Of course I obtained the recipe and am now sharing it with you. Do note, however, that this dish is subject to major interpretation. In other words, put in it WHATEVER YOU LIKE - it'll still be "kosher" so long as it has potatoes and vegetables.

  • 3 Russet potatoes, roasted, boiled or mashed (if not mashed, mash or cube)
  • 1 small head green cabbage, cut into bite-size pieces, or 8 oz. of cooked Brussels sprouts
  • 1 large red onion
  • Plus anything else you'd like to put in this. I usually add cauliflower because I like it.
  • 1 tbsp. butter or oil or a mixture of both (my choice)
  • Salt and pepper to taste

Heat the butter/oil in a thick-bottomed skillet until ripply and hot. In the meantime, mix the potatoes and remaining vegetables into a pretty large patty. Place patty in the skillet and brown on both sides (a little crunch works well). Serve. Yup, it's that simple, and it's really good!

PS The Brits typically add a sunny side egg on top of the patty plus a couple of crisped bacon rashers. I like that addition, which makes a full meal of the dish, but it's also a great side dish for steak, any grilled meat etc.



Victoria Sponge Cake

Queen Victoria made many contributions to civilization in general and Great Britain in particular. Surely the crowning glory, though, must be the famous (and delicious) Victoria Sponge cake. Below is the best recipe I know, from the best pastry chef and Chocolatier in the UK, Keith Hurdman.

  • 8 oz butter, room temperature
  • 8 oz sugar
  • 1 tsp vanilla
  • 4 large eggs (weight under 3 oz)
  • 8 oz cake flour, sifted with 2 tsp banking powder (if you can't get cake flour make this 6 oz flour and 2 oz cornstarch)

Cream butter and sugar. Add vanilla and then eggs one at a time while the mixer is running until fully absorbed. Add the flour just until absorbed; do not overbeat.

Divide between two 9" cake pans and bake in 350F 28-30 minutes or until top springs to the touch and toothpick comes out clean. Cool completely.

Whip 2 cups (1 pint box) of whipping cream with 4 tbsp. confectioners' sugar and 1 tsp vanilla extract (the real stuff). Spread between the two cake layers. Traditionally you also add a thin layer of strawberry jam. I can do with or without that - take your pick!



Honey Cake for Rosh Hashana

HONEY CAKE FOR ROSH HASHANA

As many of you know, I was born in Israel, and I also have a sweet tooth. This might explain my fascination with desserts, and my zealous adherence to the New Year's tradition of eating something sweet, preferably with honey, to express the hope that the New Year will be sweet.

There are countless recipes for honey cake. Below are two of my favorites:

HONEY CHOCOLATE CAKE (what a combination!)

  • 6 oz. (1 1/2 sticks) butter, softened
  • 1 cup brown sugar
  • Dash salt
  • 1/2 cup honey (I like Acacia or Lavender)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp. cloves
  • Grated rind from one lemon
  • 4 oz. bittersweet chocolate, melted
  • 2 cups self-rising flour
  • 1/2 cup water or plain yogurt

Beat butter, sugar, salt and honey 5 minutes. Add the eggs one at a time until fully incorporated, then add the remaining ingredients but the flour and water. Alternately add the flour (in two additions) and water or yogurt. Bake 350F 45-50 minutes or until a toothpick comes out dry.

I like to drizzle the cake with a mixture of 1 cup powdered sugar, 1 tbsp. warm milk and 1 tbsp honey.

HONEY CHEESE CAKE

Crust:

  • 1/2 tbsp. lemon juice
  • 3 oz butter
  • 3 tbsp honey
  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 cups minced roasted almonds (optional; add graham, cracker crumbs if you'd rather avoid the nuts)

Melt the butter and honey, then mix all ingredients and spread evenly in a 9" spring-form pan. Cover the base and 1" of the sides. Bake until golden in 350F oven. Cool.

Filling:

  • 1 lb. ricotta cheese
  • 1 lb. cream cheese
  • 1/2 cup sugar
  • 1 cup honey
  • 4 large eggs
  • 2 tsp. pure vanilla extract

Mix well all ingredients and pour into the spring-form. Loosely cover with foil. Lower the over to 325F and put a heat-proof container with water in the bottom shelf of the over (bain marie). Bake 1 hour 10 minutes. Cool.



Ginger Roast Chicken

Since Ive moved into an apartment, cooking has become a big part of my life. It was always pretty central, but now that I dont automatically have a meal plan due to living in a dorm, Im pretty much on my own. As a result, Ive been experimenting with some easy but yummy dishes, and this is one of my favorites. And, total disclosure: I usually just eye-ball ingredients, so these are estimates.

  • Salt
  • Pepper
  • 1 whole chicken
  • 1 tbsp. Apricot jam
  • 1 tsp. Cinnamon
  • 1/4 cup butter
  • Enough ground ginger to cover the chicken and potatoes
  • About a cup of scallions
  • 4-5 potatoes, peeled
  • Some red or white wine

Pre-heat oven to 350 degrees.

Melt the butter in a cup, and then add in the apricot jam. Stir vigorously. You should get a sort of gooey paste that is dark orange in color. Add cinnamon and stir.

Peel and quarter the potatoes. If theyre big potatoes, cut them up so that theyre about bite-sized. Season with salt and pepper and put aside.

Put the chicken in a roasting pan and baste with the apricot jam/butter/cinnamon mixture. Put potatoes in the pan as well (you can baste these too, actually; it makes them really nice and sweet, almost caramelized).

Cut up scallions into centimeter-sized pieces and sprinkle around the roasting pan. Then take the ginger and sprinkle it liberally throughout the pan, focusing on the chicken.

Stick the pan in the oven and baste about every twenty minutes with the apricot jam mixture. The amount of time it takes depends on the size of the chicken, but usually it takes about an hour and a half.

Take the pan out and remove the chicken and potatoes. You should now have a delicious concoction of chicken juices and baste by-product remaining in the pan.

Put the pan on the stove and heat it a bit; then pour in some red wine (enough to coat the bottom of the pan) and scrape the pan vigorously to remove all the bits on the bottom. You can let this mixture boil down a bit to get a thicker sauce. Get a funnel if you need, and pour the sauce into a container.

Now, just carve up the chicken (or do what I do, and get your mom to do it for you), add potatoes and sauce, and enjoy!



Thanksgiving Veggies

Our Thanksgiving dinner menu is pretty fixed. Our family liked the turkey traditional, without any fanfare, and the gravy is doomed to a similar fate. Our stuffing is boring as well, were it not for the lovely, smoky bacon we get from Vande Rose Farms. Where we go wild are desserts, of course, but vegetables as well. Try a couple of the offerings below; they are easy to make and delicious!

BRUSSELS SPROUTS IN PANCETTA

  • 1 lb. baby Brussels sprouts or regular sprouts, halved
  • 6 slices smoky bacon, diced
  • 1 tbsp. butter
  • 1/4 cup water

Melt the butter. Add the bacon and cook until crisp. Remove bacon and add sprouts. Cook until fork tender but not mushy. Drain remaining fat from the pan and deglaze with 1/4 cup water. Add the bacon and toss. Season with salt and pepper and serve.

ROASTED BEETS AND CARROTS

  • 1 lb. beets, peeled and quartered
  • 1 lb. carrots, peeled and chunked
  • 1 tbsp. olive oil
  • Salt, pepper

Put all the ingredients in a baking dish (we use foil; it's easier to clean). Cover tightly with foil. Bake at a 350F over 1 hour and check for doneness. Cook further if needed.

PEAS AND FENNEL

  • 1 lb. peas, preferably freshly shelled, otherwise frozes petit pois
  • 2 fennel bulbs, trimmed (without the green leaves) and thinly sliced
  • 3 shallots, peeled and thinly sliced
  • 1 tbsp butter
  • 1 tbsp good olive oil

Melt butter and oil. Sauté shallots and fennel until caramelized (brown but not burned). Toss peas in. If frozen, turn off the heat and let cook. If fresh, cook, stirring for 5 minutes. Season with salt and pepper.

HAVE A WONDERFUL THANKSGIVING WITH YOUR FAMILY!



Cranberry-Orange Pavlova

Pavlova, named after the renowned Russian ballerina Anna Pavlova, is a light, lean (well, almost), fruity dessert which I love. This adaptation makes it so apropos for Thanksgiving, I just HAD to share it with you!

Ingredients:

Meringue

  • 6 egg whites, room temperature
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 1 1/4 cup sugar

Topping

  • 2 cups sugar
  • 1 cup water
  • 1 Tahitian vanilla bean, split and seeds scraped
  • 2 large oranges
  • 6 cups cranberries
  • 2 cups heavy cream (use whipping cream, NOT heavy whipping cream)
  • 6 tbsp confectioners' sugar

Preheat over to 250F. Whip the whites on medium-high speed until foamy. Add cream of tartar and salt and continue beating until soft peaks. Add the sugar 2 tbsp. at a time until fully absorbed and the mixture glossy, about 6 minutes.

Line a baking sheet with wax paper. Spread the meringue on the paper to make a circle. Indent the center so that the sides are higher. Bake 2 hours. The sides will be firm and the center softer. It might fall after you cool it. No worries. Cool completely.

Meanwhile, bring the sugar, water and vanilla, two long orange zest strips (use a vegetable peeler) and juice from the oranges to a boil. Lower heat and simmer until sugar dissolves. Add the cranberries and cook just until softened, about 8 minutes. Don't overcook or they'll burst. Discard the vanilla bean and orange zest. Chill.

Whip the cream and sugar until medium peaks. Do not overbeat. Whipped cream tastes best when softly beaten and not too stiff but not too watery.

Assemble before serving: gently remove the meringue from the wax paper and put it on a plate, pour the whipped cream over it and then arrange the cranberries on top.

The dessert is gorgeous: bright white and red combined for a festive and delicious dessert!



Lemon Meringue Pie

This recipe comes from my good friend Monique Datttilo. She's beautiful, lithe and loves food like I do. She also happens to be a great cook and I'm proud to share her famous Lemon Meringue Pie with you.

Crust

  • 1 1/3 cup flour
  • 1/2 tsp. salt
  • 1/2 cup shortening
  • 3 table. sp. Cold water

Combine flour & salt. Cut in shortening. Sprinkle with water gradually while tossing with a fork or pastry mixer. Mold into a ball and roll into a 9 circle. Bake 8-10 minutes at 425 degrees. Set aside to cool.

Pie

  • 1 2/3 cup sugar
  • 6 tbsp. Cornstarch
  • 1/2 cup real lemon juice strained
  • 4 eggs, separated
  • 1 1/2 cups very hot water
  • 2 tbsp. Butter
  • 1/4 tsp. cream of tarter

Pre-heat oven to 350. In non-stick pan add 1 1/3 of the sugar, the cornstarch and lemon juice. Separate the egg yolks/whites, placing the whites into a large bowl. Mix the yolks with a fork and add to the items in the pan. Turn on medium heat and gradually add hot water, stirring constantly. Continue to stir constantly until mixture thickens and boils-this is where my daughter mixes non-stop at the stove and adds the love ingredient! Remove from heat and add butter, stir until melted. Pour into cooked pie shell. Go back to egg whites bowl and add cream of tarter. Mix on high speed several minutes until you get soft peaks and gradually add the remaining 1/3 cup of sugar, beating for another minute or so. Spread onto the pie, making sure to seal the edges. Bake for 12-15 minutes or until meringue is browned. Refrigerate after cooling as well as any leftovers. Add a sprig of mint leaves to make a nice presentation. ENJOY!!



Perfecting Apple Pie

Apple pie can be a challenging dish. All pies are, since their crusts are so temperamental. This recipe is fool-proof. I love it!

  • 2 3/4 cup all purpose flour
  • 1/2 tsp. salt
  • 2 sticks cold unsalted butter, cubed
  • 1/2 cup ice water
  • 6 large Granny Smith apples, peeled, cored and cut into 8ths
  • 2 tbsp. fresh lemon juice
  • 1 cup sugar
  • 1/2 tsp. cinnamon

In a food processor, pulse 2 1/2 cups flour, salt and butter until resembles coarse meal (pea-size chunks). Drizzle on the ice water and pulse until evenly moist crumbs form. DO NOT OVERPULSE or the crust will be tough. Form into a ball, divide in half, flatten and wrap in plastic. Chill 30 minutes.

Preheat over to 375F. Toss the remaining ingredients in a bowl with the remaining ¼ cup flour.

On a floured surface, roll each disc of dough to a 13" round. Place the first round into a 10" glass pie dish and brush the overhang with water. Spoon the apples on top. Drape the second round over, pressing the edges of the dough together. Trim the overhang to a scant 1", fold the overlay onto itself and crimp. Cut a few slits in the top crust for steam to escape.

Bake the pie in the center of the over 1 hour 10 minutes until the crust is golden. Let the pie cool for at least 4 hours before serving.

This goes well with vanilla ice cream, but I prefer it (and pretty much everything else) with freshly whipped cream, well sweetened and touched by vanilla.

GAMBRINUS APPLE TART

Gambrinus, the venerable Lisbon restaurant, has its own unique and delicious version of apple pie. Use the crust recipe above and bake the bottom 15 minutes at 375F. In the meantime, peel and core 6-8 Granny Smith apples and cook in 2 cups water, 1 tbsp. cinnamon and ½ cup sugar until soft. Pour the mixture into a sieve and let drain for 1 hour. Fill the pie with the apple mixture and cover with thinly sliced, peeled Granny Smiths tossed in sugar and cinnamon. Bake another 10 minutes. I love this pie! Liat says it's mushy, but I love it anyway!



Cal Buren's Stuffed Cabbage

Liat recently became fascinated with stuffed cabbage. Stuffed vegetables are a huge thing in Israel, and there was even one restaurant whose entire menu consisted of stuffed vegetables. They were very popular in east Europe, which is where this recipe comes from. In addition, they are very popular in the Arab countries (especially stuffed grape leaves, zucchini, potato and onion), and even my father's Spanish housekeeper used to serve me delectable tomatoes stuffed with dilled rice.

OPTIONAL: Wash a jar of sauerkraut and place at the bottom of the pan (I love sauerkraut but I'm in a very small minority).

Mix 1 1/2 lbs. ground lean chuck with 1 egg, salt, pepper and 1 cup cooked rice.

Blanch 12 cabbage leaves, core discarded (the hard part in the center).

Stuff the leaves: please 2 tbsp. of chuck mixture in the center of the leaf. Fold both ends of the leaf to the center, then fold over (like en envelope) and roll. Please on the kraut or simply at the bottom of the pan. The stuffed leaved should be placed tightly next to each other.

Slice one onion and one garlic clove and add to the pot.

Combine one large can crushed tomatoes in puree, 2 tbsp. sugar, 1 tsp salt, 1/2 tsp pepper and 1/4 cup milk. Pour over the cabbage leaves. Bake or cook on top of the stove on very low heat (simmer level) 2 to 2 1/2 hours.



Healthy and Happy Blueberry Muffins

Treat yourself with these delicious muffins!

  • 1 cup unbleached flour
  • 1 cup quick cooking oats, uncooked
  • 1 cup brown sugar
  • 1 generous tsp. baking powder
  • 1 scant tsp. baking soda
  • 1 cup plain nonfat yogurt
  • 1 stick butter, melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

Preheat over to 425F.

Mix the dry ingredients. Add the wet ingredients and mix just until combined. Do not over-mix. Put in paper-cup-lined muffin baking dish. Bake 13 minutes; cool 5 minutes before removing from the pan.

Yum!



Lemon Poppy Seed Muffins

My son Arik loves lemon poppy seed muffins. The recipe below is easy to make, doesn't require a mixer and tastes great. Try it!

2 cups all purpose flour

1 tsp baking powder

¼ tsp baking soda

Mix well. Add:

½ cup (1 stick) very soft butter (I microwave on defrost setting 30 seconds) 1 cup sugar

Mix well. Add:

1 cup buttermilk or plain yogurt

2 tbsp. fresh lemon juice

1 heaped tbsp. grated lemon peel (yellow part only)

2 large eggs

¼ cup poppy seeds

Mix well.

Put in 12 medium size muffin cups lined with paper cups. Bake at 350F 23 minutes. Slice in half, put a dab of butter in the middle of the warm muffin, and enjoy.



Lemon Poppy Seed Muffins

My son Arik loves lemon poppy seed muffins. The recipe below is easy to make, doesn't require a mixer and tastes great. Try it!

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda

Mix well. Add:

½ cup (1 stick) very soft butter (I microwave on defrost setting 30 seconds) 1 cup sugar

Mix well. Add:

  • 1 cup buttermilk or plain yogurt
  • 2 tbsp. fresh lemon juice
  • 1 heaped tbsp. grated lemon peel (yellow part only)
  • 2 large eggs
  • ¼ cup poppy seeds

Mix well.

Put in 12 medium size muffin cups lined with paper cups. Bake at 350F 23 minutes. Slice in half, put a dab of butter in the middle of the warm muffin, and enjoy.



Bittersweet Chocolate Souffle

I love soufflés of all kinds, sweet and savory, but chocolate (surprise!) is my favorite. This is a lighter version of Guy's favorite soufflé.

  • 10 oz. 50% cocoa liqueur+ chocolate
  • 1/2 stick butter
  • 1/3 cup plus 1 tbsp. sugar
  • 4 egg yolks
  • 6 egg whites
  • 1/2 tsp. cream of tartar
  • 1 tbsp cocoa powder

Preheat over to 375F. Spray soufflé dish with Pam and coat with sugar.

Melt chocolate with butter over medium-low hear. Meanwhile, beat yolks with 1/3 cup sugar 3 minutes. Add slightly cooled chocolate to yolk mixture. Beat white in a clean bowl until foamy. Add cream of tartar and beat into firm but not dry peaks. Fold 1/3 into the chocolate mixture, then gently fold in the rest of the whites. Put in soufflé dish and bake 35 minutes (or refrigerate and bring to room temperature within 2 days and bake).



Sticky Toffee Pudding

This is Dick's favorite dessert of all time, and the recipe comes from the horse's mouth: from the Pudding Club in England.


STICKY TOFFEE PUDDING


4 oz butter, softened

6 oz brown sugar

4 eggs

8 oz flour

1 tbsp, scant. Baking powder

1 tsp banking soda

8 oz madjoul dates, chopped

2 tsp coffee

1 cup boiling water


Preheat the over to 350F.


Cream butter and sugar. Add eggs one at a time until well incorporated. If starts to curdle, add a little flour. Sift flour and soda together, then fold into the creamed mixture. Add the remaining ingredients and mix thoroughly. Batter will be very soft. Pour into an 8" non-stick cake pan and bake 1½ hours. Serve with butterscotch sauce.


BUTTERSCOTCH SAUCE


2 oz butter

5 oz brown sugar

1 tbsp. Lyle's golden syrup

5 oz evaporated milk


Melt butter, then add sugar and syrup and stir until dissolved. Pour in the milk, turn up the heat and whisk until boiling.



Carol Williams Shrimp Dip

Carol Williams was my first friend when I arrived in the US many moons ago. I lived in a roach infested apartment and she and her husband Lou took pity on my family. Between them and their friend Sarah they scrounged up an ancient coffee percolator, a couple of old pillows and a broom with a dust pen. As you can see, I never forgot their kindness. Nor did I forget their other gift, the recipe below. We would indulge in it on special occasions, and it's surprisingly good even today, when I served it to our Seder guests.


¾ cups chopped celery

¾ cup chopped onion

1 Campbell's tomato soup can

1 cup Miracle Whip

1 envelope gelatin, softened in ½ cup cold water

8 oz cream cheese, softened or cut into cubes

2 cans small shrimp

Salt and pepper


Chop all in a Cuisinart. Do not over-process; little chunks are good for texture. Pour into a rinsed (i.e. slightly wet) prepared 6 cup mold or soufflé dish. Chill for 3 hours. Unmold or serve in the dish with crackers.



Silky Chocolate Pudding

Liat and Dick always wanted chocolate pudding. I needed to find a richer, smoother recipe for them, and the one below fits the bill. I'm sure your family will enjoy it as well.

½ cup sugar

2 tbsp cornstarch

2 tsp instant coffee (optional)

2 cups whole milk

10 oz good quality bittersweet chocolate (Lindt tradition; Valrhona)

1 tbsp unsalted butter

1 ½ tsp pure vanilla extract

½ cup whipping cream (NOT heavy whipping cream)

1/3 cup powdered sugar

Whisk cornstarch, sugar and milk in a saucepan together until smooth. Bring to a boil, whisking constantly. Add chocolate, butter and vanilla, whisking until smooth. Divide among 6 ramekins and chill, about 2 hours.

Whip the cream and sugar (I'd use a full cup, being a whipped cream fanatic, and double the sugar) until soft peaks. Top each chocolate pudding with whipped cream and serve.



Spaghetti Bolognese- The Real Thing

Arik has loved spaghetti Bolognese since he grew teeth. I'm close behind him, but for years could not duplicate the great taste of Bolognese we had in Italy, or at Mario Batali's restaurant, Babbo. The recipe below does the trick. It takes a long time, and it's worth it!


2 tbsp unsalted butter

2 tbsp olive oil

1 ½ cup finely chopped onions

¾ cup finely chopped celery

¾ cup finely chopped carrots

Salt and pepper

1 clove garlic, minced

1 lb. ground beef (Liat taught me to use buffalo meat; it's delicious and very healthy)

1/3 lb. pancetta or smoky bacon, finely chopped

1 1/3 cups tomato paste

1 ½ cups milk

2 cups red wine

2 2/3 cups whole canned tomatoes, drained and chopped

4 cups beef stock


Melt the butter and oil in a hot skillet with tall sides. Sauté the onions, carrots and celery on medium heat, stirring frequently, until they start to brighten in color, about 20 minutes. Add the garlic and cook 3 minutes. Add the beef/buffalo and cook until thoroughly browned, about 20 minutes. Stir in the tomato paste and cook 3 minutes. Add the milk and cook until it is absorbed. Add the wine and cook until the pan is almost dry. Stir in the tomatoes and stock, scraping the bottom of the pan with a wooden spoon. Bring to a gentle simmer and cook for 3 hours, stirring occasionally. Toss with al dente spaghetti or angel hair pasta (which is a sin, since true mavens use papardelle or rotini, but I prefer anger hair pasta).




SEARED SCALLOPS ON TARAGON CORN BED

What a perfect recipe for summer: fresh, light, inexpensive, easy and intensely flavorful.

1 lb. scallops (I prefer the larger kind)

1 tbsp. butter

1 tsp. olive oil

1 small bag frozen white corn (or 3 fresh white corn ears), defrosted

1 small bag frozen yellow corn (or 3 fresh yellow corn ears), defrosted

1 large bunch tarragon, leaves separated from stem and chopped

Salt, pepper

Corn: If using frozen corn, defrost both bags. Melt 1 tsp. butter in a skillet or wide pot and add the chopped tarragon. Stir for a minute or so until perfumy (i.e. you can smell the great aroma coming from the herb). Don't skimp on the tarragon - it adds great flavor. Then toss in the corn (either from the bag or cut off the corn ears) and cook briefly to maintain the crunch of the fresh corn. Cover and set aside.

Scallops: Heat a thick-bottomed skillet on medium-high heat on top of the stove. Add the butter and oil and swirl to coat. Season the scallops with salt (I prefer coarse salt for added crunch, such as sea salt) and pepper (ever tried talicherry pepper? It's magic) and toss into the skillet. Brown nicely on both sides, about 3 minutes per side.

Assembly: put a pile of corn on each plate, and top with 4-6 scallops. Serve immediately and take your bows.



Arik's Favorite Lamb Shanks

Arik loves meat of all kinds, but lamb is his undisputed favorite. Of all lamb dishes, the one below is the one he likes best. I hope your kids enjoy it as much as he does!

4 lamb shanks

4 carrots, peeled and chunked

1 onion, peeled and chunked

1 clove garlic, peeled and minced

4 sprigs fresh thyme or 1 tsp dried thyme

1 sprig rosemary or ½ tsp dried rosemary

2 ½ cups water

3 cubes beef bouillon

Salt and pepper to taste

Some add peeled, cubed potatoes but Arik prefers rice on the side

Place all ingredients in a Dutch oven (I use Le Crueset) and put in a preheated 350F over for 2 hours.



Inspirations from Krakow: My Grandmother's Carrot Salad; Dilled Cucumber Salad; Hot Beet Puree

Our recent visit to Krakow awakened tasty memories in me that I'd like to share. They are all healthy and all delicious, I promise.


Savta Yehudit's carrot salad


1 lb carrots, peeled and shredded (Cuisinart does the job best)

1 heaped tbsp. sugar

Juice from 2 large lemons

1 tbsp. safflower oil

Salt to taste


Mix and let rest for an hour before serving. I prefer this in room temperature but it's not essential. The salad keeps forever (or about a week).


Dilled cucumber salad


6 small cucumbers (kirbeys or thin middle-eastern ones are best since they have no seeds), peeled and thinly sliced

1 large bunch dill, finely chopped

1 tbsp. cider vinegar

1 tsp. sugar

1 tsp. safflower oil

Salt and pepper


Mix and let rest for at least an hour. Serve chilled with a dollop or sour cream or Greek yogurt on top.


Beet puree (sounds gross but please do try it)


6 beets, peeled and quartered

Sea salt

1 tsp safflower oil

1 tbsp. sour cream


Roast the beets after drizzling with the oil and salt and covering with foil in a 350F over for 1 1/2 hours. Puree in Cuisinart and add the sour cream Check seasoning. Serve hot. I you don't positively despise beets you'll love this one.



Amankora Chocolate Cookies

Dick fell in love with these cookies and the hotel chef was kind enough to share the recipe with me.

1 lb. flour

4 oz. Dutch processed cocoa

½ tsp. salt

10 oz. butter, softened

1 lb. sugar less 2 tbsp.

1 ½ tsp vanilla extract

2 large eggs

Sift dry ingredients. Mix butter and sugar until fluffy. Add vanilla and eggs, one at a time.

Stir in the flour on low speed. Make sure the dough is consistent..

Flatten into a square and wrap in plastic wrap. Chill at least 2 hours before rolling.

Roll the dough thin (1/4 of an inch) and cut into small rounds (use #2 cutter or a small cup or an egg cup). Arrange on parchment and freeze until needed.

To bake: thaw slightly on oiled sheets, then bake 10 minutes in 350F oven or until firm and dry.



Crab Wraps

A fabulous, sophisticated and snap-to-make appetizer.

1 cup lump crab meat (don't compromise - use the best or use smoked trout instead)

¼ cup mayonnaise

1 heaped tbsp. Dijon mustard (I like Maille; you can also use their green peppercorn mustard for extra flavor)

2 scallions, chopped

1 tbsp. olive oil

1 tbsp. lemon juice

Head of Boston lettuce

Mix all but the lettuce. Put a tablespoon of mixture on each lettuce leaf, serve and enjoy.



Quick Marinated Flank Steak

Perfect for summer!


Mix


¼ cup Grey Poupon or Mailles honey mustard

1 tbsp Worcester sauce

1 tbsp soy sauce

2 tbsp hoisin sauce

1 tsp minced garlic

1 tbsp minced ginger


Marinate 2 lbs flank steak in the mixture for at least an hour. Grill to your heart's (and palate's) content.



Turkish Inspired Lamb Stew

Fragrant, light and delicious.


Ingredients:

2 lbs. lamb shoulder or boned leg, defatted and cubed

2 tbsp. olive oil

Salt and pepper

2 large onions, thinly sliced

6 cloves garlic, thinly sliced

¼ cup apricot preserves

2 tsp coriander

2 tsp cumin

1 tsp cinnamon

3 cups chicken stock

6 Yukon Gold potatoes, peeled and cubed


Heat the oil in a thick-bottomed pan until shimmery. Season the lamb and brown on all sides. Remove from the pan and add the onions. Cook 5 minutes until soft and somewhat brown. Add the garlic and cook for another minute. Add remaining ingredients and cook for 1 hour. Add the potatoes and cook for another hour.


Perfect with hearty red wine and crusty bread.



Shrimp and Vegetable Tajine with Preserved Lemon

I love Moroccan food. I especially enjoy tajines. A tajine is a clay pot with a conical top that's used in cooking. I find that any Le Crueset will do... This recipe has lots of ingredients but takes very little time to prepare, so don't be intimidated by the long list of ingredients.


¼ cup chopped parsley

3 tbsp chopped cilantro

2 tbsp. fresh lemon juice

I tbsp. sweet paprika

1 tsp. ground ginger

A pinch of saffron

¼ cup extra virgin olive oil

1 ½ large shrimp (preferably not pre-frozen), shelled and deveined

2 ¼ lb. plum tomatoes

3 garlic cloves, minced

1 ½ tsp. ground cumin

salt and pepper

3 large carrots, thinly sliced

1 large sweet onion, thinly sliced

4 large Yukon Gold potatoes, peeled and thinly sliced

1 red bell pepper, cut into thin strips

1 green bell pepper, cut into thin strips

1 preserved lemon, peel only, thinly sliced

½ cup pitted green olives (Spanish, not American)


Combine first 8 ingredients including the shrimp and marinade for two hours. While the shrimp is marinating, combine the tomatoes, garlic, salt and pepper and simmer until tomatoes are broken and slightly thickened, abuot 10 minutes. Spread the carrots, peppers and onions at the bottom of an enameled pot and season with salt and pepper. Spread the tomato sauce over and simmer, covered, for 20 minutes on medium heat. You can make the dish up to this stage and then refrigerate.


Add the lemons and olives, and then the shrimp and the marinade. Cover and cook until the shrimp is pink (3-4 minutes).


Serve with steamed couscous or rice.



Chuckwagon Stew

Years ago I came upon a chuck-wagon cookbook. Actually it was a cook booklet. Anyway, the book was full of picture of old cowboys cooking in the great outdoors some pretty amazing food. Below is our favorite recipe from the booklet. It's so good in cold wintery night, not to mention warm summer evenings ☺


2 ½ lbs. beef cubes (5 cups)

2 tbsp. flour

1 tbsp paprika

1 tsp chili powder

2 tsp salt

2 tbsp butter

1 tbsp vegetable oil

2 sliced onions

1 clove garlic, minced

1 28 oz. can tomatoes

3 tbsp chili powder

1 tbsp cinnamon

1 tsp ground cloves

½ to 1 tsp dry crushed red peppers

2 cups chopped potatoes

2 cups chopped carrots

Coat beef in mixture of flour, paprika, I tsp chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili, cinnamon, cloves and peppers. Cover and simmer 2 hours. Add potatoes and carrots and cook for another 45 minutes.


Pair with a hearty red wine (I like any Australian McLaren Vale Shiraz or California Zinfandel, especially Bogle old vines). A nice green salad in lemon and olive oil dressing and a crusty dark bread are perfect companions to this dish. Anything chocolate with complete the meal.



Buffalo Chili

When Guy, Dick and I went to Sedona I had some fabulous buffalo meat chili at the Silver Saddle. Then, when Gil, Dick and I went to Montana, I had some more fabulous buffalo chili. I've decided I should be able to have this chili at home, but lacked a recipe. The recipe below works, it's delicious and lean, and it's all mine. Try it!


2 lbs/ ground buffalo meat (bison)

3 tbsp. safflower oil

2 onions, finely chopped

3 cloves garlic, minced

1 can (28 oz.) crushed tomato puree

¼ cup chili powder

1 tbsp. ground cumin

¼ tsp. cinnamon

½ tsp. dried oregano

1 ½ tsp. salt

1 tsp. pepper or paprika

2 cups beef broth

1 15 oz. can black beans

1 cup frozen yellow corn kernels


In a large pot over medium-high heat heat the oil until it shimmers. Add the buffalo and cook until brown, stirring often. Add the onion and garlic and sauté for 5 minutes. Add the remaining ingredients except for the corn and bring to a boil. Simmer over low heat for an hour stirring occasionally. Add the corn and cook 3 more minutes. You can add water for a thinner chili but I like mine thick with slabs of crunchy bread, preferably multi-grain.


Some people put shredded cheese on top of their chili, and they are welcome to it. I, for one, like my chili cheese-less.



Chicken in Mushroom Crème Fraiche (or Sour Cream) Sauce

Dick is not a huge chicken fan, but he does love this recipe.


12 oz. mushrooms (a combination of morels, crimini or white mushrooms)

6 tbsp. oil

2 large shallots, chopped

3 tsp. fresh thyme

1 cup chicken stock

¼ cup pomegranate juice

3 tbsp. dry white wine

1/3 cup crème fraiche or sour cream

1 chicken, quartered


Sauté the shallots in 2 tbsp. olive oil. Add the mushrooms and thyme and sauté until mushrooms begin to soften, about 5 minutes. Add the remaining ingredients and cook about 5 minutes longer. Remove from heat.


Brown the chicken, skin side down. Then place in a 450F heated oven and cook until chicken reaches 165F internal temperature. Remove from oven and let rest for 10 minutes. Serve with sauce.



White Peach Tart

I found this recipe in Food & Wine magazine. It's a tart that's baked all at once, and the crust is nice and caky. Enjoy!


1 ½ cups all purpose flour

¼ cup sugar

½ tsp baking powder

½ tsp grated lemon zest

7 tbsp butter, softened

1 large egg

1 large egg yolk

¼ cups and 2 tbsp. peach preserves

4 ripe white peaches, cut into ½" wedges


Preheat over to 375F. Position rack to the lower third of the oven (mine is permanently there).


In a food processor, pulse the flour, sugar, baking powder, butter and lemon zest to blend. Add the eggs and blend into a soft dough. Knead on a floured surface until the dough just comes together. Press the dough evenly over the bottom and sides of a 10 ½" fluted tart pan with removable bottom.


Spread ¼ cup of the preserves on the dough and arrange the peaches on top. Bake for 20 minutes, until the peaches are barely tender and the crust is a little pale still. Brush the remaining 2 tbsp. peach preserves and bake about 30 minutes longer. Immediately dust the tart with confectioners' sugar and let cool at least 30 minutes before cutting and serving.


This tart works with many other fruits: figs, apricots, mango, etc etc.



Fig Marmalade for Meat or Cheese

This fig marmalade works very well with steak or cheese. It adds just the right amount of sweetness to the dish.


2 ½ cups water

3 ½ cups black mission figs, quartered

1 cup (packed) brown sugar

½ cup sherry

¼ cup sugar

2 tbsp. red wine vinegar

2 tbsp. minced shallots

1 cinnamon stick

1 tsp. minced fresh ginger

1 tbsp. grated lemon peel

1 tsp. lime juice


Bring all ingredients to boil except the last two. Simmer, stirring often, until syrupy and figs are tender, about 25 minutes. Add more water is the mixture is too thick. Cover and chill or freeze. Bring to room temperature before serving.



Oatmeal Raisin Scones

I love the taste of oats but can't stand the texture of oatmeal.  The perfetc solution: oatmeal raisin scones.  On top of their great taste, they are healthy too.

 

2 cups rolled oats

2 cups sifted all purpose flour

½ cup sugar

1 tbsp baking powder

½ tsp baking soda

¼ tsp salt

6 tbsp (3/4 stick) chilled butter, cut into small cubes

2 tbsp honey

2/3 cup raisins

1 ¼ cup (abut) buttermilk

 

Preheat over to 375F.

 

Finely grind 1 cup oats in processor.  Blend in flour, sugar, baking powder, baking soda and salt.  Add butter and pulse until mixture resembles coarse meal.  Transfer to a large bowl.  Add the raisins and remaining oats.  Make a well in center of mixture.  Gradually mix in enough buttermilk and the honey to form moist dough.

 

Gently knead dough on a lightly floured board surface until smooth, about 10 turns.  Divide into 3 pieces.  Pat each into a ¾ inch thick round on a floured surface. Cut each into quarters.  Brush with half and half and sprinkle with sugar.  Transfer to a baking sheer.  Bake until golden brown, about 28 minutes.

 

I like these with a dollop of softly whipped whipping cream (NOT heavy whipping cream), sweetened, and a drizzle of honey.



BEEF SHORT RIBS

BEEF SHORT RIBS

BEEF SHORT RIBS

 

Ever since Guy, 36, was 10 years old and fell in love with the short ribs on Braniff airlines, I've been looking for a solid short ribs stew recipe.  Here's the winner.

 

3 lbs. LEAN short ribs

½ tsp. salt

¼ tsp. pepper

1 cup diced onion

3 cloves garlic, minced

14 oz. beef broth (or 1 cup water with 2 beef bullion cubes dissolved in it)

1 cup pomegranate juice

1 cup ketchup

2 tbsp. Worcester sauce

2 tbsp. soy sauce

1 tbsp. fresh thyme

 

Preheat over to 350F.  Brown short ribs well on all sides in a Dutch oven.  Season well.  Add onion and garlic and sauté 4 minutes.  Add all other ingredients and bring to a boil.  Cover tightly and bake for 2-2 ½ hours until fork tender.

 

Mashes potatoes are an ideal companion to this dish.



Short Ribs with Spice Glaze

ONE MORE SHORT RIBS RECIPE

ONE MORE SHORT RIBS RECIPE

 

In these days of economizing, short ribs are a great meat choice.  They are not hard to cook, and they are perfect for winter.  Here's another recipe for your arsenal.  You can substitute chuck roast and other meat cuts that lend themselves to a good stew.

 

1 tbsp. dried porcini mushrooms

1 ½ tsp black peppercorns

1 tsp kosher salt

1 ½ tsp ground coriander

1 ½ tsp ground ginger

1 ½ tsp smoked sweet paprika (Spanish)

½ tsp ground cloves

5 lbs. flanken-style short ribs, boned and trimmed of fat

2 tbsp. extra virgin olive oil

1 medium onion, thinly sliced

1 large carrot, thinly sliced

2 garlic cloves, thickly sliced

2 celery stalks, thinly sliced

2 cups red wine (zinfandel adds spice to the dish)

2 cups beef stock

¼ cup sugar

 

Preheat over to 300F. 

 

In a spice grinder or small food processor pulse the mushrooms, peppercorns and salt, then add the remaining spices to form a rub.  Coat the ribs with the rub.  Heat the oil in a pan and brown th ribs all over on medium heat.  Scatter the vegetables in a medium roasting pan (I use Le Crueset).  Put the short ribs on top and cover tightly.  Roast 2 ½ hours until tender.  Transfer the ribs to a plate.  Put the vegetables in a blender or food processor.  Skim the fat of the pan liquids and add to the processor.

 

While the ribs are cooking pour the fat off the skillet and deglaze the pan with the wine, stock and sugar.  Simmer over moderately high heat until reduced to 1 cup, about 15 minutes.  Add ½ cup of this liquid to the blender or food processor and puree until the sauce is very smooth. 

 

Return the short ribs to the roasting pan.  Brush with ¼ cup of the remaining liquid and broil for 3 minutes 8" from the heat.  Turn over and repeat.  Serve with the sauce.

 

 



Chicken For A Cold Day

CHICKEN FOR A COLD DAY

CHICKEN FOR A COLD DAY

 

There's nothing like a warm kitchen with great smells on a cold day.  Here's a dish that will deliver this for you.  It's a bit of work but it's totally worth it.

 

FRENCHIFIED CHICKEN WITH TART APPLES

 

1 chicken, cut into 4 pieces

Salt and pepper

3 tbsp. butter

1 tbsp olive oil

2 onions, diced

2 carrots, diced

6 springs thype

1 bay leaf

½ cup apple brandy or any other brandy

1 cup apple cider

1 cup chicken stock (or just hot water with a bullion cube)

30 pearl onions (I use frozen ones; too much trouble to peel)

3 Granny Smith apples, peeled, cored and cut into slices

1 cup heavy cream

 

Season the chicken.  Melt 2tbsp. of the butter and olive oil until hot.  Brown the chicken on all sides.  Transfer to a plate.

 

Add onions, carrots, thyme and bay leaf and cook for about 5 minutes on medium-high heat.  Add the brandy and, if you dare, ignite it with a match.  If not that's OK.  If so make sure you take of the heat to let the fire die down.  (I actually like to do this at the table for effect, so I mess up therecipe and light the fire at the end).  Add the remaining liquids, scraping up the brown bits, and cook until reduced in half.  Return the chicken to the pan and bring to a boil.  Simmer for 35 minutes or until nice and tender.

 

Meanwhile sauté the pearl onions in the remaining 1 tbsp butter until brown.  Add the apples and caramelize (cook on medium-high heat until they start releasing liquid and getting soft). 

 

Remove the chicken from the pan.  If the liquid is too runny bring to a boil and reduce until a little thicker.  Add the heavy cream and simmer until sauce coats the back of a spoon, abuot 15 minutes.  Add the chicken until warmed through.  Serve with the apples and onions garnish.

 

 



Aunt Della's Thanksgiving Dressing

Aunt Della's Thanksgiving Dressing

 

Liat shared this recipe with me from her boss during her work at the hospice.  I fell in love right away and we will be making this dressing next week for Thanksgiving.  We are cooking the turkey overnight in the oven (high risk, but we've decided to give it a try).  This dressing can be baked outside the turkey, which is important given the turkey cooking method we selected.

Ingredients:

Seven large celery stalks

Five cored but unpeeled Macintosh apples

Two large sweet onions

1 to 2 cups apple juice, depending on preferred moistness of the dressing (I use 1 ½ cups)

2 large eggs

Knob of butter

2lbs Jimmy Dean's sausage

Large loaf of bread, sliced and dried for breadcrumbs. (You can use Wonder bread but we use good crusty French bread)

1 tablespoon dried sage

Parsley, thyme, salt and white pepper to taste

 

Crumb the dried bread

Whip the eggs

Chop celery onion and apple into small bite sizes and add to the breadcrumbs.

Brown the sausage in butter and add to the breadcrumbs, crumbled. Include the butter. Add the herbs/ seasonings.

Moisten with whipped eggs and apple juice.

Mix well.

Stuff it up a Big Bird's various cavities.

 



Angel Biscuits

ANGEL BISCUITS

ANGEL BISCUITS

 

This Thanksgiving I tried making biscuits for the first time, from a recipe I received from an old friend.  It was an enormous hit, so I'd like to share it with you.

 

Ingredients:

 

5 cups flour

3 tsp baking powder

1 tsp salt

½ cup sugar

1 cup cold butter, cut into small cubes

1 envelope dry yeast

2 tbsp warm water

2 cups buttermilk

 

Mix the yeast, warm water, 1 tsp sugar and let rise for 10 minutes.

 

Combine flour, baking powder and butter in a food processor and pulse until the mixture resembles coarse meal.  Add the remaining ingredients.  Mix well.  Mixture will be wet.  Refrigerate at least one hour.

 

1 ½ hours before baking roll out the dough on a well-floured surface.  Cut into biscuits and cover with a clear towel.  Let rise for an hour.  Bake at 450F for 8-10 minutes in the middle of the oven until lightly brown.



Spaghetti Bolognese

SPAGHETTI BOLOGNESE - THE REAL THING

SPAGHETTI BOLOGNESE - THE REAL THING

 

Arik has loved spaghetti Bolognese since he grew teeth.  I'm close behind him, but for years could not duplicate the great taste of Bolognese we had in Italy, or at Mario Batali's restaurant, Babbo.  The recipe below does the trick.  It takes a long time, and it's worth it!

 

2 tbsp unsalted butter

2 tbsp olive oil

1 ½ cup finely chopped onions

¾ cup finely chopped celery

¾ cup finely chopped carrots

Salt and pepper

1 clove garlic, minced

1 lb. ground beef (Liat taught me to use buffalo meat; it's delicious and very healthy)

1/3 lb. pancetta or smoky bacon, finely chopped

1 1/3 cups tomato paste

1 ½ cups milk

2 cups red wine

2 2/3 cups whole canned tomatoes, drained and chopped

4 cups beef stock

 

Melt the butter and oil in a hot skillet with tall sides.  Sauté the onions, carrots and celery on medium heat, stirring frequently, until they start to brighten in color, about 20 minutes.  Add the garlic and cook 3 minutes.  Add the beef/buffalo and cook until thoroughly browned, about 20 minutes.  Stir in the tomato paste and cook 3 minutes.  Add the milk and cook until it is absorbed.  Add the wine and cook until the pan is almost dry.  Stir in the tomatoes and stock, scraping the bottom of the pan with a wooden spoon.  Bring to a gentle simmer and cook for 3 hours, stirring occasionally.  Toss with al dente spaghetti or angel hair pasta (which is a sin, since true mavens use papardelle or rotini, but I prefer anger hair pasta).

 



Apple Galette

APPLE GALETTE

APPLE GALETTE

 

Liat likes apple desserts, but not thick ones, because she doesn't like mushy food.  So an apple galette is her favorite.  We once had it at the Four Seasons in Langkawi, Malaysia of all places, and she's been pining for it ever since.  This recipe is the closest I could get to the original:

 

Crust:

 

1 ¾ cups flour

¼ tsp salt

1 ½ stick chilled, unsalted butter, cut into ½ inch cubes

2-3 tbsp ice water

 

Fruit:

 

1 ½ lbs. granny smith apples, peeled, cored and cut into thin slices

4 tbsp sugar

1 tsp grated lemon peel

¼ cup apple jelly

 

Blend flour and salt in processor.  Add butter and pulse in until mixture resembles course meal.  Add ice water and blend just until dough begins to clump together.  Gather into a ball, flatten into a disc and chill for 1 hour.

 

Roll out the dough on a floured surface to a very thin round (1/8 inch).  Put on a baking sheet and chill 15 minutes.

 

Preheat over to 450F.  Spread jelly on the crust.  Combine apple slices, sugar and lemon peel in a bowl.  Arrange apples in circles atop the crust and sprinkle with additional sugar.

 

Bake 20 minutes, then reduce heat to 375F and bake until crust is golden, abuot 30 more minutes.  Let rest before you slice at least 10 minutes.

 

Need I say bring the whipped cream and ice cream along?



Braised Beef In Star Anise

BRAISED BEEF IN STAR ANISE "THE COMMISSARY" STYLE

 

Philadelphia has had its share of outstanding restaurants.  One memorable example was The Frog, a restaurant that had a sister, cafeteria style establishment, called the Commissary.  They had a fabulous and unique beef dish that I prepared for my Best of the West parties to rave reviews.  I'd like to share it with you.

 

3-4 lbs. rump roast or any braising roast of your choice

1 cup soy sauce

¼ cup hoisin sauce

½ cup brown sugar

1 tbsp molasses

¼ cup sherry

2 tbsp. minced fresh ginger

1 tbsp minced garlic

5 star anise "stars"

2 cups water

2 tbsp. canola oil

2 tbsp cornstarch mixed with ¼ cup water

 

The night before you cook the roast, combine soy, hoisin, sugar, molasses, sherry, ginger, garlic, star anise and water.  Pour over the meat in a large bowl and refrigerate overnight.

 

Remove meat from marinade and pat dry, reserving the marinade.  Heat oil in Dutch over (I use Le Cruset) and add meat, fat side down.  Brown on all sides over medium heat, 15-20 minutes.  Move meat to a plate and discard the grease in the pan.  Add 2 tbsp. water to the pan and deglaze, scarping the brown bits off the bottom.  Return meat to pan and add the marinade.  Bring to a boil.  Lower heat, cover and simmer 3-4 hours.

 

Remove meat from pan.  I typically slice it right then and there.  Slice the meat thinly.  Degrease remaining liquid in the pan, whisk in cornstarch with water and bring to a boil.  Cook 2 minutes until thickened.  Add the meat back to the thickened liquid.  Serve over steamed jasmine rice.

 

 



Chocolate Souffle (Light)

Chocolate Souffle (Light)

 

1 tbsp. unsalted butter, softened

½ cup granulated sugar plus more for coating the ramekins

4 oz. bittersweet chocolate, coarsely chopped (Lindt Tradition is fine)

1/3 cup unsweetened cocoa powder

6 large egg white at room temperature

 

Preheat oven to 350F.  Butter and sugar 6 1 cup ramekins.  Place on a sturdy baking sheet.

 

Melt chocolate over very low heat.  Off the heat, whisk in the water and cocoa until smooth.  In another bowl beat egg whites until soft peaks form.  Gradually beat in 1/3 cup sugar and beat at high speed until whites are firm and glossy, about 1 minute,  Fold ¼ of the egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites until no streaks remain.

 

Bake in center of oven 16 minutes.  Serve immediately.

 



Dutch Baby

Breakfast can be an exciting meal!

3 large eggs

½ tsp. finely grated lemon zest

1/3 cup sugar

2/3 cup flour

2/3 cup milk

2 cups peeled, cored and diced Granny Smith apples

4 tbsp unsalted butter

Preheat over to 425F. Also heat a 10" cast iron skillet over moderate heat.

Whisk eggs, lemon zest and sugar until combined. Add flour and milk and whisk until smooth. Add apples.

Melt butter in skillet and add batter, spreading evenly. Bake in center of over 22 minutes until edges are browned and puffed and the center is browned in spots. You can pretty it up with powdered sugar sprinkling, or serve as is.



Tomato Jam

I've been looking for a good tomato jam recipe for a while. It goes so well with so many things. And now that I found one, I'd like to share it with you.

1 28 oz. can diced roasted tomatoes

¼ cup sugar

¼ cup white wine vinegar

1 tsp mustard seeds

½ tsp curry powder

¼ cinnamon

Pinch ground cloves

In a medium saucepan combine all ingredients and simmer on very low heat, stirring occasionally, until very thick and jamlike, abuot 1 hour. Season with salt and refrigerate up to one week.



Brown Butter Fruit Tart

I love tarts. They look so pretty and taste great too. This one is elegant, unusual and delicious. Try it!

Crust

1 ½ cups flour

2 tbsp sugar

½ tsp salt

1 stick cold unsalted butter, cut into ½" pieces

¼ cup heavy cream

1 large egg yolk

Preheat over to 375F.

In a food processor pulse flour, sugar and salt. Add butter and pulse until mixture resembles coarse meal. Pour cream and egg into the food processor and pulse until moist crumbs form. Turn pastry onto work surface and shape into a disc. Wrap in plastic and refrigerate 30 minutes.

Roll out pastry 1/8" thick and fit into a 10" tart pan with rem,ovable bottom.. Refrigerate 30 minutes. Line with foil and fill with pie weights or beans. Bake 25 minutes until rim is lightly golden. Remove weights and foil and bake another 10 minutes.

Filling and topping

1 ½ sticks unsalted butter

1 vanilla bean, split and seeds scraped

3 large eggs

2 cups plus 1 tbsp sugar

1 tsp finely grated lemon zest

¼ cup all purpose flour

¼ tsp salt

3 ½ cups fresh or frozen cranberries, blueberries or other fruit

¼ cup water

While the crust is baking, melt butter with vanilla bean and seeds over medium heat in small skillet until fragrant, lightly brown and nutty, about 4 minutes. Remove from heat and let cool for 5 minutes.

In a medium bowl, whisk eggs with 1 cup plus 1 tbsp. sugar and lemon zest. Strain butter into mixture and whisk until well incorporated. Whisk in flour and salt. Pour into tart shell and bake 25 minutes, until golden and set. Cool completely.

In a saucepan combine remaining 1 cup sugar with fruit over high heat and cook until sugar is dissolved, abuot 4 minutes. Refrigerate 1 hr.

To assemble, drain fruit and place on top of tart.



Sea Bass In Thai Style

This recipe is lean, mean and delicious. You can use any sea bass or halibut filets for the dish. My favorite is Chilean sea bass, which is snow-white, but it can get pricy.

2 6 oz. sea bass filets

1 bunch fresh cilantro, chopped

1 tbsp. fresh ginger, chopped

¼ cup orange juice

Juice from one lemon

3 tbsp. soy sauce

1 bunch scallions, chopped

2 tbsp. white rice vinegar

½ tsp. chili paste of any kind

Preheat over to 450F.

Mix all ingredients except for fish. I use a food processor to chop all ingredients together except for the scallions.

Place fish on foil 9" square cake pan. Pour sauce on top. Bake 20 minutes or until done (doneness greatly depends on the thickness of the filet; 20 minutes are good for an 1" thick fish).



Cannelloni With Parmesan Bechamel Sauce

Liat and I spent time in Barcelona and fell in love with the cannelloni at Drolma, the wonderful restaurant at Hotel Majestic. Below is the recipe.

It's deeelicious!

12 oz. chicken breast and leg meat

6 oz. lean meat

5 oz. bacon

1 onion

2 tomatoes

2 carrots

2 leeks, trimmed and washed

5 garlic cloves, peeled

¼ cup olive oil

Thyme and Marjoram

Sale and pepper

Cube all meats and vegetables. Add remaining ingredients. Bake at 300F for 1 ¼ hours and then at 350F for another 15 minutes. Bone and mince the mixture in the food processor; correct seasoning and knead until well combined.

Boil cannelloni pasta and fill with stuffing. I use a piping bag. Prepare cream sauce, cover cannelloni, sprinkle with parmesan cheese and brown in a 375F oven.

Cream sauce:

2 cups milk

1 oz. (generous) butter

1 oz. (generous) flour

Nutmeg, salt, pepper

1/2 cup Gruyere cheese

1/3 cup parmesan

Heat milk to a boil. Melt butter and mix in the flour. Cook on medium heat for 2 minutes, stirring constantly. Add milk slowly, whisking, until fully incorporated into the butter mixture. Season and add cheese.



Salmon En Papillotte

Dick loves fish. I generally feel fish is too fishy, and certainly too smelly, no matter how fresh it is. This dish met both our needs: the fish is wrapped in foil and baked in a neat little packet in the oven. No smell, no fuss, no muss.

S2 heads baby bok choy, cut lengthwise into 6 pieces

2 salmon filets

T tbsp. fresh orange juice

1 tsp finely grated orange peel

1 scallions, thinly sliced

2 tbsp hoisin sauce

2 tsp minced peeled fresh ginger

1 tsp cracked coriander seeds

¼ cup fresh coriander leaves

Preheat over to 425F.

Prepare to 12"X12" foil squares. Put bok choy in center of each. Put salmon on top of bok choy. Mix all remaining ingredients and pour on top. Seal foil packets. Place on baking sheet and bake 12-14 minutes until just opaque in the center. Serve.



Strawberry Cake

I LOVE strawberries. This cake is a great application of their full flavor.

Strawberry filling

3 lbs. strawberries, halved (8 cups)

½ cup sugar

2 tbsp. freshly squeezed lemon juice

2 ½ tbsp. cornstarch dissolved in 2 ½ tbsp. of water

1 vanilla bean, split and seeds scraped.

Preheat oven to 350F. Toss strawberries with sugar, lemon juice, cornstarch and vanilla seeds and macerate for 30 minutes. Pour into a 9x13 glass baking dish.

Cake

2 ¼ cups flour

1 tbsp baking powder

½ tsp salt

1 stick unsalted butter, softened

1 ½ cups sugar

3 large eggs

1 ½ tsp pure vanilla extract

¾ cup buttermilk

Whisk flour, baking powder and salt. In the large bowl of a mixer, mix butter and sugar until fluffy at medium-high speed, abuot 3 minutes. Add the eggs, one at a time, beating well after each egg. Add vanilla. . Add flour in 3 additions and buttermilk in 2 additions alternately, mixing just until combined.

Spoon batter over strawberry filling, spreading it to the edge. Bake 1 hour 15 minutes until top is golden and toothpick comes out clean. Serve with whipped cream or vanilla ice cream at room temperature.

You can make the cake with blueberries or any kind of berries or red fruit.



Mike's Stew

I love stews. So do my kids, who always called them "stringy meat". Here's a special recipe which makes a thick and rich sauce but without any thickeners. Read on.

3-4 lbs. tri-tip roast (I prefer buffalo, but beef is fine too)

2 tbsp. good olive oil

1 ½ cups finely shredded carrots

1 ½ cups finely shredded onions

2 cups chopped carrots

2 cups chopped onions

3 cloves garlic, chopped

1 bunch Italian parsley, chopped

½ small container tomato paste

4 cups beef stock (or ½ wine and ½ stock)

Salt, pepper, thyme

Preheat oven to 325F.

Heat oil in Dutch oven (I use Le Crueset) until shimmering. Season the meat and brown on all sides. Remove and toss shredded vegetables in the same pot until soft and aromatic, about 7 minutes. Add remaining ingredients and stir well. Return meat to the pot and bring to a boil. Bake 3-4 hours or until so tender it falls apart.

Remove the meat from the sauce and remove the thyme if fresh. Process the vegetables in a food processor with 3 cups of the liquid. Adjust liquid until you achieve the desired consistency.

Slice the meat thinly and serve with the sauce. Mashed potatoes were made to be eaten with this dish!



Shepherd's Pie

I love Shepherd's Pie. It has several things I like: stringy meat (i.e. meat cooked to death); good tomato-ey sauce; and mashed potatoes. What's not to like? And now I have added another favorite ingredient - buffalo - which makes this a guiltless pleasure. Below is my version. Substitute chuck meat for the buffalo if you like, and dine with a bottle Guiness if you dare. After all, this is English food at its best!

Filling

1/3 cup flour

1 tbsp, Hungarian sweet paprika

1 ½ tsp. kosher or sea salt

½ tsp pepper

3 ½ lbs. bison or chuck, cut into 2" cubes

4 rashers thick cut, smoky bacon, cut into ½" slices

1 cup chopped onion

2 chopped carrots

2 celery stalks, chopped

1 ½ cups red wine

2 ½ cups chicken broth

1 cup canned crushed tomatoes

2 bay leaves

1 tsp fresh thyme

1 tsp fresh sage

Mashed potato crust

2 ½ lbs. russet potatoes, peeled and quartered

¾ cup milk

½ cup (1 stick) butter

1/3 cup whipping cream

1 heaped tsp salt

1 large egg, beaten to blend

Cook potatoes in boiling salt water until tender, 20 minutes. Drain. Heat milk, butter and cream until almost boiling. Mash potatoes and add milk mixture and salt and pepper. Mix well and add egg, mixing well again.

Preheat over to 400F. Spoon filling into a 13X9X2 baking dish. Spoon mashed potatoes over and smooth top. For extra flavor, sprinkle 1 cup finely grated parmesan cheese on top.

You can refrigerate the dish and bake a day or two later. Cover well if you elect to chill the dish. Bake for 30-40 minutes (50-60 minutes if chilled).



Salmon With Lemon Caper Sauce

My neighbor Leslie has seven kids and is a fabulous baker. Her husband goes fishing up north every year and brings home some amazing fish. The result is great food, and the recipe below leads the charge:

3 lbs. fresh salmon

1 ½ tbp lemon juice

2 tbsp olive oil

1 tbsp butter

1 tbsp Dijon mustard (I like Maille)

4 garlic cloves, minced

2 dashes pepper

3 dashes salt

1 tsp dried basil

1 tbsp fresh dill

3 tbsp capers

Mix all ingredients except the fish and bring to a boil. Boil for 5 minutes. Pour over fish and wrap the whole thing in a foil packet. Bake in a slow oven (275F) 50 minutes, or grill outside for 15 minutes.

An alternative sauce is:

3 tbsp honey

1 tbsp grated orange peel

1 tbsp grated lemon peel

Juice of 1 lemon

2 tbsp tarragon

Blend, brush on salmon and barbeque or grill. I wrap in foil and barbeque.