Thursday, June 29, 2006

Seseme Chicken


  • 1 cup all-purpose flour
  • 1/4 cup toasted sesame seeds
  • 1 teaspoon black pepper
  • 1 teaspoon allspice (or you can use Chinese "5-spice" powder)
  • 1 teaspoon crushed red pepper flakes
  • 5 (6 ounce) skinless, boneless chicken breast tenderloins
  • 5 tablespoons vegetable oil
  • 1/2 Vidalia onion cut into small, thick pieces.
  • 1/2 cup green bell pepper, seeded and chopped into 1/2 inch pieces
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons honey

DIRECTIONS

In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, allspice, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat and remove.

Heat oil in a large skillet over medium-high heat. Brown the chicken in the skillet until golden brown, about 5 minutes. Remove the chicken and keep warm. Stir onion wedges and bell pepper slices into skillet; cook until starting to soften, about 2 1/2 minutes. Remove, and set aside. Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, red pepper flakes and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve with steamed rice.

BACON, CHEDDAR and CHIVE SCONES

photo and recipe from King Arthur Flour's Website

Photobucket
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup (about ¾ ounce) snipped fresh chives, or finely diced scallion tops (the green part)
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream, or enough to make the dough cohesive

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

1) Whisk together the flour, salt, baking powder, and sugar.

2) Work the butter into the flour until the mixture is unevenly crumbly.

3) Mix in the cheese, chives, and bacon till evenly distributed.

4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.

5) Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.

6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.

7) Brush the scones with a bit of cream; this will help their crust brown.

8) Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.

Tuesday, June 27, 2006

Corn Waffles with Blueberries


Corn Waffles - Light and Crisp, a good base for about anything, from delicate fruit to (hold onto your arteries) fried chicken cutlets and cream gravy.

Cornmeal Waffles

1 ¼ cup white whole wheat flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp sugar
1/2 teaspoon salt
3 large eggs
2 cups buttermilk
5 T butter, melted and cooled OR 1/3 c vegetable oil

Sift flour, cornmeal, baking powder, baking soda, sugar, and salt together in a large bowl.

In another bowl whisk together eggs, buttermilk, and 3 T oil. Add to flour mixture and whisk just until combined. (Very important, do not overmix. Waffle batter should be slightly lumpy.)

Meanwhile, Preheat your waffle iron and turn your oven to 200°F.

When waffle iron is preheated, oil lightly. Spoon batter into prepared waffle iron and bake per the directions on your maker (mine is easy, green light comes on, DONE).

If you are making a bunch of these, keep in heated oven on an oven proof plate or pan until the rest are cooked. Do not butter or apply any topping until ALL of the waffles are cooked.

Monday, June 26, 2006

Appetizer


Brigid's Disappearing Appetizer

(easily cuts in half measurement wise)

2 cups roasted corn, chilled before blending with other ingredients.

2 cans black beans - rinsed and drained (rinsing gets rid of a lot of the sodium, though I add a little sea salt later).

2 red peppers

2 green peppers

2 Roma tomatoes - chopped

2 jalapeno peppers, seeds removed and finely diced.

1 cup chopped cilantro. I didn't "pack it down" in the cup, just dropped it in loosely until it looked like about one cup.

1 medium to med/large red onion - chopped (but not one of those Jabba the Hut sized onions).

DRESSING

juice of 4 limes (if you must use bottled lime juice, try and find the Key West brand, use 8 tablespoons).

2 Tablespoons APPLE CIDER vinegar

1 clove garlic (if you used the minced fresh in the jar, the amount to equal a clove is on the jar, about 2 tsp).

1 teaspoon sweet Hungarian paprika

few grinds of fresh pepper,

1/4 (roughly) teaspoon sea salt

1/2 teaspoon ancho chili powder (I used Penzey's, their stores are in many Midwest cities and you can buy on- line, very reasonably priced). Some stores carry other brands. If you absolutely can't find it, use regular chili powder.

2 Tablespoons honey

1/2 cup light or extra virgin olive oil

Directions: Wash all the produce well. Chop and combine all the fresh veggies, the corn and the beans. Chill while mixing dressing. Mix all dressing ingredients except the olive oil. In a thin stream, while using a whisk like you mean it, slowly drizzle in the olive oil, whipping it until it is emulsified (if you want to be boring you can use a blender).

Pour over veggies and stir well, chill at least two hours, re-stir and serve with chips and celery to scoop up (for the calorie conscious).

The enchiladas and biscuit recipes are in previous posts.

Meat Lovers Pizza with Ale Infused Dough


SUPER EASY PIZZA SAUCE

2 (10.75 ounce) cans of tomato puree
1/2 tsp salt
a drop of honey
a pinch of crushed red pepper
1/4 tsp black pepper
1 tsp Italian seasoning

Combine all ingredients in a saucepan over medium heat. When the sauce begins to bubble, reduce the heat to low and simmer for 30 minutes, stirring often. Remove from heat and let cool.

Store in the refrigerator or use immediately. Makes about 1 1/2 cups pizza sauce. Enough for 3 pizzas (or two if you like generous sauce).

I'm not a fan of bread machine bread, though it's handy in a pinch, preferring the texture of hand made.  But it's a great little machine for mixing up pizza dough while you're doing other chores around the house.

BREAD MACHINE PIZZA DOUGH (recipe from "allrecipes.com)

1 cup flat beer (or simply whip a fresh beer for a moment to get rid of carbonation). I used Sam Adams White Ale
2 tablespoons butter (NOT margarine)
2 tablespoons sugar
1 teaspoon salt
2 1/2 cups all-purpose flour
2 1/4 teaspoons yeast
1 tsp garlic powder (I like Penzey's)

DIRECTIONS

1. Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
2. Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan or stone. (to prepare, spread a layer of cornmeal or semolina flour on the pan to act as a separator between the dough and the pan or brush the pan with a thin layer of olive oil).
Brush dough lightly with olive oil. Cover and let stand 15 minutes.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Spread sauce and toppings on top of dough.

Makes one large pizza, medium thickness or 2 12 inch very thin crusts.

TOPPINGS (for one large pizza)
2 cups cheese, about 1 1/2  to 2 cups cups Mozzarella and smoked cheddar

Cooked sausage (drained). Amount to taste, I cooked up a couple pounds of ground sausage to which sage was added, used a couple generous hand fulls for the pizza and froze the rest for breakfast casseroles or calzones.

Pepperoni - enough to generously dot the top.

Black Olives. (optional) A couple handfuls.

1 tablespoon dried Italian herbs (I used parsley, dried basil and oregano and just a dash of garlic powder) mixed with 1/3 cup Parmesan or Parmesan/Romano cheese and then sprinkled over the pizza just before cooking. (yes in this case I used the dried stuff because it's what I had, but fresh is always better).

Bake until crust is lightly brown on the outside, about 22 minutes. If you want your crust a little crisper,but still tender in the middle, bake it alone for 5 minutes, then add sauce and toppings and bake another 15-18 minutes, just until cheese is melted

Mini Barbecue Bacon Burgers



Mini Bacon Burgers (adapted from recipe courtesy of blog "the rock" with some tweaks)

1 pounds extra lean ground beef
1 cloves minced garlic
1/4 small red onion finely chopped
1/2 beaten egg (beat one egg, pour half into dish and use later)
1/4 tsp salt
3/4 tsp black pepper
2 tbsp Crystal Hot Sauce
1/4 tsp ground cumin
1/2 tsp ground coriander seed

Sauté the garlic and onions in 2 tbsp olive oil until softened. Add to the remaining ingredients and mix well.

Form the mixture into 8 small patties and fry in a little oil until cooked rare. Place in a roasting pan and cover the patties with the heated barbecue sauce. Place on a 300 degree oven for 20-30 minutes before serving on toasted dinner rolls with melted cheddar and crisp cooked smoked bacon.

Barbecue Sauce

One 14 ounce can plain tomato sauce
4 tbsp apple cider vinegar
1/3 cup dark molasses
1 tsp ground ginger
1 tsp cayenne pepper
1 tbsp ground fennel seed
1 tsp freshly ground black pepper
1 tablespoon ground dry oregano
½ tsp kosher salt

Simmer all ingredients together for about a half hour.

Sunday, June 25, 2006

Honey Glazed Rack of Lamb with Red Wine Sauce


Honey Glazed Rack of Lamb
- from 1997 Gourmet Magazine

For sauce

* 3 tablespoons butter
* 2 1/2 cups chopped onions
* 1 cup chopped carrot
* 2 cups canned beef broth
* 1 1/2 cups dry red wine
* 1 cup canned low-salt chicken broth
* 1 1/2 teaspoons tomato paste
* 1 teaspoon chopped fresh rosemary


* 1 1/2 tablespoons all purpose flour


For lamb

* 1/2 cup honey
* 3 tablespoons soy sauce
* 2 tablespoons Dijon mustard
* 2 1 1/4-pound trimmed racks of lamb

Preparation

Make red wine sauce:
Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onions and carrot and sauté until deep brown, about 12 minutes. Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.

Mix flour and 1 tablespoon butter to paste in bowl. Whisk into sauce. Simmer until sauce thickens, whisking occasionally, about 10 minutes. Strain. Set aside.

Make lamb:
Preheat oven to 400°F. Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce. Sprinkle lamb with salt and pepper. Place on baking sheet. Brush each rack with some of remaining glaze. Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.

Rewarm sauce. Season with salt and pepper. Cut lamb between bones into chops. Serve chops with sauce.

Sour Cream Waffles


SOUR CREAM WAFFLES

Ingredients:
1 cup all-purpose flour, sifted 5 times
1 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoon sugar
1 teaspoon baking soda
3 eggs, separated
2 cups sour cream
3 tablespoons
butter, melted

Directions:
Spray waffle iron with vegetable cooking spray and heat on high. Sift flour, baking powder, salt, sugar and baking soda together. In a medium bowl, beat egg yolks thoroughly and add sour cream and melted butter. Stir yolk mixture into dry ingredients as quickly as possible. In a medium bowl beat egg whites until stiff peaks form. Fold egg whites lightly and carefully into batter. Put about 1/2 to 1 cup of batter into waffle iron. Bake 2 1/2 to 3 minutes (depends on waffle iron). Serve garnished as desired.

These waffles will melt in your mouth and are worth the extra steps to make.

Saturday, June 24, 2006

Snicker Bar Cookies


For the Crust:

1 cup all-purpose flour
¼ cup sugar
2 TBSP powdered sugar
¼ tsp salt
1 stick unsalted butter, cut into small pieces and chilled
1 large egg yolk, lightly beaten

For the Filling:

½ cup sugar
3 TBSP water
1 ½ cups salted peanuts
About 1 ½ cups store-bought dulce de leche (this is a liquidy caramel/milk product that is found in many Latin American recipe and is popular in both Latin American and French recipes. If you cant' find it at your store, you can make your own as follows-

Dulce de Leche

4 cups milk
2 cups sugar
1 teaspoon baking soda
Vanilla extract

Scald milk in heavy bottom sauce pan. Add all other ingredients, cook on medium low until it turns into caramel, about 1 hour.

For the Topping:

7 ounces semisweet chocolate, coarsely chopped
½ stick unsalted butter, cut into 8 pieces, at room temperature

Preheat oven to 350F. Butter a 8 inch square pan and put it on a baking sheet.

To Make the Crust:

Toss the flour, sugar, powdered sugar and salt into a food processor and pulse a few times to combine. Toss in the pieces of cold butter and pulse about 12 times, until the mixture looks like coarse meal. Pour the yolk over the ingredients and pulse until the dough forms clumps and curds-stop before the dough comes together in a ball.
Turn the dough into the buttered pan and gently press it evenly across the bottom of the pan. Prick the dough with a fork and slide the sheet into the oven.
Bake the crust for 15-20 minutes, or until it takes on just a little color around the edges. Transfer the pan to a rack and cool to room temperature before filling.

To Make the Filling:

Have a parchment or silicone mat-lined baking sheet at the ready, as well as a long-handled wooden spoon and a medium heavy bottomed saucepan.
Put the sugar and water in the saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color. Toss the peanuts and immediately start stirring. Keep stirring, to coat the peanuts with sugar. Within a few minutes, they will be covered with sugar and turn white—keep stirring until the sugar turns back into caramel. When the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto the baking sheet., using the wooden spoon to spread them out as best you can. Cool the nuts to room temperature.
When they are cool enough to handle, separate the nuts or break them into small pieces. Divide the nuts in half. Keep half of the nuts whole or in biggish pieces for the filling, and finely chop the other half for the topping(I kept mine whole).
Spread the dulce de leche over the shortbread base and sprinkle over the whole candied nuts.
To Make the Topping:

Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water. Remove chocolate from the heat and gently stir in the butter, stirring until it is fully blended into the chocolate.
Pour the chocolate over the dulce de leche, smoothing it with a long metal icing spatula, then sprinkle over the rest of the peanuts. Slide the pan into the fridge to set the topping, about 20 minutes; if you’d like to serve the squares cold, keep them refrigerated for at least 3 hours before cutting.
Cut into 16 bars.

Source: Adapted from Baking: From My Home to Yours by Dorie Greenspan

Baked French Toast Casserole

Baked French Toast

1 loaf good quality day-old bread cut in 1-inch slices
3 cups whole milk
3 eggs
3 tablespoons sugar
1/2 teaspoon salt

Your choice of flavorings: a couple generous tablespoons worth if you're using a liquor, or teaspoons if you're using a good quality Vanilla (I like Watkins or Shanks brand flavorings).

1. Generously grease a 9×13-inch baking dish with salted (my choice) or unsalted butter.
2. Arrange bread in two tightly-packed layers in the pan. I always cut one slice into smaller pieces to fill in gaps. If using a thinner-sliced bread, you might wish for more layers, though I find that over three, even baking can be difficult. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop.
3. Whisk milk, eggs, sugar, salt and flavorings of your choice and pour over the bread. Sprinkle with cinnamon if you're using and sugar.
4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep. Again, only soak overnight if you are using a thick sliced bakery bread, cheap, thinner sliced loaf bread will get too mushy. If using that type, let soak about 2-4 hours tops.
5. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers.
6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.

Easily cuts in half, as I do, and use a smaller deep casserole dish instead of the 13 x 9 pan.

Apple Pie


To start - Brigid's foolproof pie crust.

4 cups all-purpose flour
1 3/4 cups shortening
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup very cold water

Add flour, shortening, sugar, and salt to a large bowl. Get out your pastry cutter.

Mix flour and shortening with the pastry cutter until it looks nice and crumbly, crumbs should be much small than the size of peas. In a small bowl, whisk together the vinegar, egg, and water.

Add to the flour mixture, stirring in till well-moistened.

Shape it with clean hands into a ball of pastry dough. (Don’t overhandle.)

Divide the dough into four equal-size balls.

Wrap each ball with plastic and refrigerate for at least 15 minutes before using.These will keep a week in the fridge or a couple months in the freezer in freezer bags.

To use, sprinkle some flour on waxed paper. Sprinkle some more flour on top then roll out, adding more flour if necessary to keep from sticking to your rolling pin. Place in a greased pie pan. You can just up-end the rolled crust right off the waxed paper on top of the pie pan. Peel off the paper then crimp the edges. For the top I used a pastry cutter and cut some fat strips and made sort of a half-assed lattice top. Not as pretty as the bakery's but it lets a little of the juice bubble on up.

For the filling:


* 1/2 Cup unsalted butter
* 3 Tablespoons all-purpose flour
* 1/4 Cup apple juice or cider
* 1/2 Cup granulated sugar
* 1/2 Cup light brown sugar
* 1 teaspoon cinnamon
* 1 teaspoon vanilla
* 6 HoneyGold apples, peeled, cored and sliced thin, but not too thin
* lemon juice


Your pie crust is waiting -

Preheat oven to 425 degrees F.(220 degrees C). Melt butter in large saucepan. Stir in flour to make a paste. Add apple juice, white sugar and brown sugar; bring just to a boil.

Reduce temperature to low to medium/low and let simmer for about 2 minutes.

Remove from heat and add vanilla & cinnamon to the mixture. Use REAL vanilla, the fake stuff is mostly alcohol and you'll lose most of the flavor.

If you have cut or sliced the apples, cover them with lemon juice so they won't turn brown.

Toss apples around with the lemon juice in a bowl to cover evenly. Add the apples to the butter mixture in the saucepan.

Have your crust ready in the pie pan. You might put some foil under the pie plate in the oven in case it bubbles over.

Carefully put the apples in the pie crust lined pan. You could put a lattice top over the pie or cut out cute shapes with a cookie cutter to place over the apples. I tried to find a cookie cutter in the shape of an AR15 but had no luck so I did lattice. I sprinkled maybe a half a teaspoon of sugar and cinnamon on top of the crust before placing it in the oven.

Bake in preheated oven for 15 minutes.

Reduce temperature to 350 degrees F. (175 degrees C) Continue to bake for 45 minutes,placing a thin strip of foil around the edges the last 15 minutes so it doesn't get too brown.

Try and let it cool enough so you don't scald your mouth. Vanilla Ice Cream will take a bit of the sting away if you do.

Friday, June 23, 2006

Caramel Corn


Caramel Corn

Ingredients (you can double this if you have a family)

* 1/2 cup popcorn unpopped (makes enough to fill a small Dutch oven or about 3 quarts)
* 1/2 cup butter
* 1/4 cup corn syrup
* 1 cup brown sugar
* 1/2 tsp kosher salt
* 1/4 tsp baking soda
* 1/2 tsp real vanilla

Instructions

1. Pop popcorn using your preferred method. You can even use unbuttered microwave popcorn, just make sure you have no more than 3 quarts when cooked).
2. Place popped corn in a BIG bowl or another big cooking pot.
3. Preheat oven to 250F.
4. In a 2-quart saucepan, over medium heat, gently melt the butter,watch it so it doesn't burn.
5. Stir in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the sugar mixture to a boil, stirring constantly.
6. Once it boils, boil for 5 minutes. (use a timer or clock, don't go over). Some recipes will tell you to stir constantly as it boils, others say don't stir at all, stirring will make it less likely to burn if you turn your heat up too high but the coating will be creamier if you don't stir.
7. Remove from the heat, stir in the baking soda and vanilla. (have those measured out prior to the cooking so they're handy). The mixture will foam and get frothy. That's normal.
8. Pour the caramel sauce over the popped corn and toss completely to coat. If there's clumps don't worry, the caramel will remain spreadable as it cooks and the coating can be evened out.
9. Spread the popcorn evenly onto a large cookie or baking sheets (I use a jelly roll pan which has small sides to it so it's easier to stir). Bake for 40 to 50 minutes, stirring every 10 minutes or so.
10. Spoon cooked popcorn onto waxed paper (or foil if you have none but it sticks less to the wax paper) and allow to cool before breaking apart.
11. Keep poachers at bay with a large wooden spoon while you seal cooled caramel corn in an airtight container -- Or turn on a good Western and serve immediately.

French Toast and Bacon Cupcakes

This recipe has been all over the web. The post on which I had this has a link to where I found it, but it seems to go even further back to the www.royalbaconsociety.com

To it's creator - hat's off anyway. Unusual but good!


French Toast and Bacon cupcakes

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup unsalted butter, melted
2 eggs
1 tsp pure maple extract *
1/2 cup milk

Several Strips of Cooked Bacon

*Do not substitute maple syrup for maple extract. That is because an extract, a concentrated flavoring, is used to add flavor without adding other ingredients, or changing the consistency of the recipe.

1. Preheat oven to 350 degrees and line baking pan with paper cupcake cups. Fry the bacon and set aside for topping the cupcakes.
2. Mix together flour, baking powder, cinnamon and salt in a small bowl. If you'd like some extra spice 1/4 tsp of nutmeg is also a nice addition to the cinnamon.
3. In a large bowl, whisk together liquid but cooled butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.
4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.

MAPLE BUTTERCREAM FROSTING

2 cups confectioner’s sugar
3/4 cup unsalted butter, room temperature
2 Tbs pure maple syrup (NOT the fake Mrs. Butterworth type syrups)
1/2 tsp maple-flavored extract
pinch salt

Mix with hand mixer. Spread or drizzle on muffins and top with pieces of cooked bacon. I used a light touch, just glazing the cupcakes, which resulted in frosting left over for donuts or pastry another day. Or you can frost the cupcakes completely.

Thursday, June 22, 2006

Osso Bucca

You may have had this in a finer Italian restaurant and not been a big fan. Many recipes call for braising the shanks in oil, which can make them a bit tough. Instead, this recipe uses pancetta, instead of olive oil, for the browning of the veal and cooking the vegetables.

Pancettais a type of dry cured meat. It is pork belly that has been salt cured and spiced (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured). You might be thinking Bacon in this recipe but I would not. The pancetta adds a very sensual flavor dimension.

So use it if you can. "Osso Buco" means "hole of bone" because the marrow provides the rich flavor to the sauce. A marrow spoon, one of those long skinny spoons found in your grandmothers sterling silverware set, would come in handy with this dish, as the succulent shank marrow can be tricky to extract if you are so inclined. The gremolata (parsley, lemon zest and garlic) is an important finishing touch for this dish, not to be missed. This is a dinner for a special occasion. Or just celebration of warmth returning to the landscape.

Ingredients

1/4 pound pancetta, diced 1/4 inch cubes (do not substitute bacon) or into strips.

2-1/2 to 3 pounds veal shanks (4 to 6 pieces 2-3 inches thick)

1/2 cup diced carrot (fairly small pieces)

1/2 cup diced celery (small pieces)

1 medium onion, diced into 1/4 inch pieces or strips.

2 Tbsp (about 4 cloves) chopped garlic (roast first if you have time)

3-4 sprigs fresh thyme (or 1 tsp. dried)

1 cup dry white wine

1-2 cups chicken or veal stock

Flour for dusting the meat before browning

Salt and Pepper

Gremolata--
2 Tbsp Minced flat (Italian) parsley
1 Tbsp grated lemon zest
2 cloves garlic, crushed and minced

Directions:
1 Preheat oven to 325°F.

2 Heat a dutch oven on medium heat on your stovetop for about five minutes. Add pancetta to pan, cook, stirring occasionally. When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta and set aside. Drain off all but two tablespoons of the fat from the pan.

Salt and pepper the veal to taste. Dredge the veal shanks through some flour, shake off any excess, and add the meat to the hot fat in the pan. Increase the heat to medium high and cook the meat on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.

Add the onions, carrots, and celery to the dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about five minutes). Add the garlic and thyme. and continue cooking for about 10 minutes. (the veggies should just be starting to brown.)

Add the shanks and the pancetta back to the pan. Pour in the wine, and then add enough stock to come a little more than half way up the side of the shanks. Bring to a simmer. Cover the pan and place in preheated oven to cook at 300 to 325 until the meat is tender, about an hour to an hour and a half.

Combine the gremolata ingredients, place in a separate small serving dish.

Serves 4 to 6 (of course you can easily half the recipe) depending on how many shanks you have, one shank per person normally. Serve with rice. risotto or polenta . Sprinkle with gremolata at the table if you like.

Cast Iron Baked Irish Soda Bread


Irish Soda Bread with Cheddar and Apples

Butter for greasing pan plus 1/4 cup unsalted butter, melted
3 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1 3/4 cups buttermilk
2 eggs, well beaten
1 1/2 cups raisins or currants
1 tablespoon caraway seeds
Good aged Cheddar cheese, for serving
Tart apples, cut into slices, for serving.

1. Preheat oven to 350 degrees. Grease a 10-inch oven-proof skillet and line with parchment or waxed paper.

2. In a bowl, whisk together the flour, sugar, baking powder, salt and baking soda. In a separate bowl, combine the buttermilk, eggs and 2 tablespoons melted butter. Add wet ingredients to dry and stir until just combined. Do not overmix. Stir in the raisins or currants and caraway seeds.
3. Pour batter into skillet. Brush top with remaining butter. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes before slicing and serving with Cheddar and apple

Wednesday, June 21, 2006

Lemon Meringue Pie


The recipe is courtesy of Country Living magazine:

* 2 1/4 cup(s) all-purpose flour
* 1 1/4 cup(s) sugar
* 7 tablespoon(s) sugar
* 1/4 teaspoon(s) salt
* 3/4 cup(s) cold butter, cut into pieces
* 3 tablespoon(s) cold butter
* 1/4 cup(s) vegetable shortening, cold
* 5 tablespoon(s) cornstarch
* 1/2 cup(s) lemon juice
* 1 tablespoon(s) finely grated lemon zest
* 3 large eggs, separated

Directions

* 1. Make the crust: Combine the flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a large bowl. Cut 3/4 cup butter and the shortening into the flour mixture using a pastry blender, 2 knives, or your fingers, until a coarse meal forms. Stir in 4 to 6 tablespoons of iced water until dough is just combined and holds together when pressed. Transfer to a clean surface and gather the dough into a ball and flatten to a disc. Wrap in plastic wrap and chill for 1 hour or up to overnight. (Chilled dough may be frozen for up to 3 months.) Heat oven to 425 degrees F. Roll out the dough to 1/8-inch thick and fit into a 9-inch pie plate. Trim away the excess dough, leaving a 1/2-inch overhang. Fold the edges under and crimp along the rim. Prick the bottom of the dough several times with a fork, line with parchment paper, and fill with beans or pie weights. Bake for 15 minutes. Remove the paper and weights and bake for 15 more minutes. Cool on wire rack.
* 2. Make the filling: Whisk the cornstarch, 1 1/4 cups sugar, and 1 1/2 cups water together in a medium saucepan. Add the lemon juice, zest, and yolks and cook over medium heat, stirring constantly, until the mixture begins to bubble and thicken -- about 10 minutes. Remove from heat, whisk in the remaining 3 tablespoons butter, and strain into the prepared crust.
* 3. Make the meringue: Reduce the oven temperature to 350 degrees F. Beat the egg whites to soft peaks. Add 5 tablespoons sugar in a slow, steady stream and continue to beat until the whites have increased to about six times the volume and are glossy and firm. (The whites will make pointy peaks when pulled up with the beaters or whisk.) Spread the meringue over the filling, to touch the crust edge. Bake until the meringue is golden brown -- 10 to 15 minutes. Cool on wire rack.

Chocoate Stout Cupcakes


Chocolate Guinness Cupcakes (h/t the Repressed Pastry Chef)

Ingredients

4 ounces unsalted butter
10 ounces dark brown sugar
2 medium eggs, beaten
6 ounces plain flour
1/4 teaspoon baking powder
1 teaspoon baking soda
7 fluid ounces Guinness stout
2 ounces cocoa powder

Method
Prepare 18 muffin tins with paper liners
Preheat oven to 350 F
Cream butter and sugar together
Beat in the eggs
Sift flour, baking powder and baking soda into a separate bowl and set aside
Stir Guinness into cocoa and set aside
Alternately mix in 1/3 of the dry ingredients and 1/2 of the chocolate mixture into the mixing bowl... starting and ending with the dry ingredients.
Pour batter into prepared cups about 2/3 full
Bake for 18-20 minutes

FROSTING

* 1 (8 ounce) package cream cheese
* 1 cup white sugar
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
* 1 1/2 cups heavy whipping cream

DIRECTIONS

1. In a small bowl beat whipping cream until stiff peaks form; set aside.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Bacon Cheddar Quiche


Bacon Cheddar Quiche:

One pie crust. Either a store bought, or make one ahead and freeze. Cooking times are using a shell fresh from the freezer,

Fry up 3/4 pound of bacon. OK. Fry up a whole pound. Eat three pieces. Give one to the dog and put the rest in the shell. Whisk 3 extra large eggs in a bowl, add one cup of half and half, one cup shredded sharp smoked cheddar, a dash of dried onion and 1/4 teaspoon of Penzey's Northwoods Seasoning (a mix of salt, pepper, rosemary, chipotle, garlic, paprika and thyme) or the equivalent measurement of salt and pepper and a dash of herb of your choice. Bake at 400 for 35-40 minutes. If your oven cooks hot, put a little strip of foil around the crust edges during the last 15 minutes of cooking so they don't burn.

http://www.penzeys.com/cgi-bin/penzeys/shophome.html.

Fruited Scones with Whisky Glaze


Sour Cream/Currant Scones

1/2 cup dried currants
2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
5 tablespoons butter
1 large egg yolk
1 cup sour cream

1. Preheat oven to 425*F( *220*C).
2. Pour hot water over currants to cover and let stand for 30 minutes. Drain well.
3. In a bowl, combine flour, sugar, baking powder, baking soda, and salt; mix well. Using a pastry blender cut butter into flour mixture until it resembles tiny crumbs. Form a well in center of mixture.
4. Combine drained currants, egg yolk and sour cream together and pour into the center of the well in flour mixture. Stir mixture just until combined, dough will be sticky.
5. Turn dough out onto floured work surface and knead several times. Form a ball and pat out to approximately 3/4-inch-thick, 6 to 8-inch circle. Cut into 8 wedges. Place wedges on ungreased baking sheet.
6. Bake for 10 to 12 minutes or to a light golden brown. Serve warm.

Whisky glaze - 1 teaspoon good whiskey
1 tablespoon cream (or evaporated milk)
1 teaspoon melted butter
2/3 cup sifted powdered sugar (more if needed)
Mix and spoon or brush over scones after baking.

Autumn Roast Duck


Autumn Duck

1 Duck (
2 cups applesauce
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1 Tablespoon sugar
salt
freshly ground black pepper
3 Tablespoons vinegar
3 Tablespoons butter
1 teaspoon honey
4 crushed peppercorns
1/2 cup apple jelly
2 - 3 small pippin apples
flour
1 stick butter
1 Tablespoon white rum.

heat oven to 375 degrees
Sprinkle the applesauce with the nutmeg, cinnamon and a little sugar. Let sit until most of the liquid has evaporated.
Stuff the duck with the applesauce mixture. Sew the cavity tightly. If you don't know a doctor or a seamstress, there are directions online. You'll use a trussing needle and fine cotton string. There are also skewers available for sale that will do the same thing without the sewing.

Rub the bird with salt and pepper
Combine the vinegar, 3 Tbsp butter, honey and crushed peppercorns in a saucepan. Bring to a boil. Baste the duck frequently with this while it roasts. Roast the bird 15 minutes per pound. Remove the duck to a heated platter. Stir the apple jelly into the pan juices. Brush the duck with the sauce.

While the bird roasts -cut the apples in half, Peel and core them and dust with flour. Saute them in the stick of butter until golden, adding the rum in while they saute. Have on the side with some cottage potatoes to soak up the juices from the duck and the apples.

Note: Receipe is from Wild Game Cookbook - John A. Smith 1979. It's paperback. If you can find this book get it. One of the best wild game cookbooks I've found.

Tuesday, June 20, 2006

Baconator Sourdough Pizza


Sourdough pizza

This recipe will give enough dough for two crusts. If only making one pizza, wrap the remaining dough in plastic wrap and then foil. Store in freezer until needed.

1 1/4 cups warm water
2 teaspoons active dry yeast
1 teaspoon sugar
2 tablespoons oil
1 cup sourdough starter, room temperature
3 to 3 1/2 cups King Arthur's flour
1 teaspoon salt

# Sprinkle yeast into warm water and sugar.
# Stir and let stand until it becomes foamy.
# Mix in oil, sourdough starter, salt and one half flour.
# Gradually add enough of the remaining flour to make a dough.
# Turn dough onto smooth, lightly floured surface.
# Knead until smooth and elastic.
# Put in lightly oiled bowl, turning to coat all sides, cover with a cloth and let rise until doubled. (This will take about an hour.)
# Punch down and shape into two pizza crusts.
# Pre-heat oven to 400 degrees.
# Prebake crust(s) 10 minutes. Remove from oven.

# Brush crusts with a little olive oil and cover with sauce, toppings and cheese.
# Bake for 20-25 minutes at 425 degrees. (watch, may take as long as 30 minutes or as little as 18 depending on your oven, crust should be just lightly brown and cheese just starting to bubble)

For topping:

I used most of a smaller can of tomato paste mixed with two tablespoons of dry wine (red or white, your choice) 3 cloves garlic roasted and chopped fine, a couple of dashes of olive oil, 1/4 tsp oregano and a dash of salt and pepper. if you don't like garlic leave it out, it's still good.

I topped with some plum tomatoes chopped, pepperoni to taste, mushrooms, a couple little red pepper slices, LOTS of diced bacon, about half a pound, (which I cooked partway first in the microwave to get rid of a bit of fat) some sliced onion and several handfuls of a mixture of swiss and mozzarella.

Bacon and Onion Tart


This recipe is a compilation of several. The basic filling and presentation from Kitchen Confit, the pastry help from Je Mange La Ville with a of couple Range touches.

Bacon and Onion Tart

Ingredients:

A few strips of applewood smoked bacon OK. . add a few more

1 T. Butter

1 large vidalia or other sweet onion, sliced

1 sheet of puff pastry defrosted

6oz of Chevre Cheese

1 extra large egg or two small eggs

2 heaping T. Sour Cream

Fresh Ground Black Pepper

Dash dried Savory (Savory is hard to find here, I get it in Ontario. It's an herb so bold and peppery in its flavor that since the time of the Saxons it has come to denote not only the herb itself, but also a whole segment of cooking. If you can't find it, use a pinch of Herbes de province.)

1 egg yolk (for egg wash)

Pre-heat oven to 350 degree

Cut the bacon into pieces and sauté until brown. Transfer the bacon bits onto a paper towel, and drain the fat out of the pan, but don’t wipe it out. Add the butter to the pan and after it melts, add the sliced onions. Saute on medium for about 5 minutes, then turn the heat down as low as it will go and let them sit for 10-15 minutes, until golden brown and caramelized.

Take 2/3 of the goat cheese and crumble it into a bowl. Add the egg and whisk the mixture together until smooth. Add in the sour cream, pepper and seasonings whisk until pale yellow and creamy. If your bacon is not really salty you can add 1/4 teaspoon of salt.

Your puff pastry should have set in the refrigerator overnight to thaw. If you forgot, 30 minutes on the counter will work while you cook everything else.

Lay the defrosted puff pastry on a piece of parchment paper on a cookie sheet. Next, you will need two long strips and two short strips of your pastry dough that will be added to the sides of the rectangle to make a border. Using a pizza cutter, trim a 1/4 inch strip off of each side of the puff pastry, then lay those pieces on the edge of the remaining puff pastry creating a frame. You can use just a dab of egg wash mixture as "glue" on each corner to hold the strips on better. For this border, you see, will contain all of the bacony cheesy-goodness within its raised boundaries

Spread the goat cheese and egg mixture into the middle of the puff pastry frame. Sprinkle the onions, bacon and remaining goat cheese crumbles over the egg mixture. Combine the egg yolk with a tablespoon of water and brush the egg wash on the exposed puff pastry surface (if you don't have a pastry brush a paper towel works to dab it on). This will guard against crust sogginess.

Place in the oven while still on the cookie sheet and bake for 25 minutes until pastry is puffed and dark golden. (check at about 20 minutes, ovens vary) Let sit for 5 minutes and serve.

This will freeze well for a lunch later. Sit next to someone eating their peanut butter and jelly and let them smell it after it's heated. Have recipe handy . . . or a large club.

Lemon "Barbecue" Chicken

For tonight, a simple recipe that is as easy as it is delicious. My Stepmom made this one time when I came to visit and wrote down the recipe for me. She called it "Lemon Barbecue Chicken", but I have to change the name, as well as add an ingredient or two. To me, true barbecue incorporates pork and there is no fruit involved.

But it WAS good when I made it a few days ago. I only added a couple of things, and it was a nice addition, giving the recipe a bit more depth.

The sauce is easy as pie. True bachelor chow. A cup of catsup, 1/4 cup brown sugar, 3 tablespoons lemon juice. 1/2 teaspoon Worcestershire sauce, 1 teaspoon dry mustard (found in the spice aisle) and 1/4 teaspoon pepper. To which I added 1 teaspoon lemon zest (the finely grated rind of the lemon) and 1 full tablespoon of dark molasses. I also sliced up the remains of the lemon. Mix it up. mmm.
Pour over one cut up chicken and bake covered (with foil) at 325 degrees for an hour and a half to two hours. Half way through I turned the chicken over, and the last fifteen minutes I removed the foil.. You may wish to cut into a thick piece at an hour and a half to check if getting done (no obvious pinkness to the meat)
Served with some wild rice/white rice and mushroom pilaf (two leftover rices mixed together and reheated with some chopped mushrooms sauteed in olive oil) and some corn. A nice base to soak up the extra "it's really not barbecue" sauce.

Pork and Apple Pie

Pork Pie with Horseradish Sauce

Ingredients:
Pastry
2 C. all-purpose flour
1 t. salt
1 t. dried fine herbs (chives, parsley, tarragon)
2/3 C. solid vegetable shortening, chilled
4-6 T. ice water

Pork and Apple Filling
4 Granny Smith aples, peeled, halved, cored and sliced
1 lb. lean ground pork
3 T. minced yellow onion
1 T. brown sugar
2 t. minced fresh thyme
1 1/2 t. minced fresh sage
1 t. salt

1 small egg, lightly beaten with 3/4 teaspoon milk

Horseradish Sauce
1 C. sour cream
1/4 C. prepared horseradish

Preparation:
To make the pastry, stir together the flour, salt and fine herbs in a bowl. Add half of the shortening and cut in with a pastry blender until the mixture is the consistency of coarse meal. Then add the remaining shortening and cut in until pea-shaped particles form. Add the ice water, 1 tablespoon at a time, tossing and turning the mixture lightly with a fork to moisten the dough evenly. Use only as much water as is necessary for the dough to come together. Gently gather the dough into a ball, divide in half, and flatten each half into a thick disk. Wrap separately in plastic wrap and chill for at least 1 hour.

Preheat oven to 400°.

To make the filling, place the apples in a large bowl. Scatter the pork over the top, then mix with a large spoon to distribute it evenly. Sprinkle the onion, sugar, thyme, sage and salt over the top and mix again until thoroughly combined.

Place 1 dough disk on a lightly floured work surface and roll out into a 10-inch round, about 1/8 inch thick. Drape the round around the rolling pin and transfer to a 9-inch pie pan, gently easing it into the bottom and sides. Trim the overhang so that it extends about 1 inch beyond the rim of the pie pan, then fold the edges under. Roll out the remaining disk in the same manner for use as the top crust.

Spoon the apple-pork filling into the pie shell, mounding it slighly in the center. Drape the second pastry round around the rolling pin and let it fall gently over the filling. Trim the overhang so it extends about 1/2 inch beyond the rim of the pan, fold the edge under, and flute attractively. Cut a few small vents in the top, then brush the surface evenly with the egg-milk mixture.

Bake for about 1 hour, or until the pastry is shiny and the apples, when pierced through a vent, are tender. Transfer to a wire rack to cool. Recipe easily doubles and the pie freezes quite well.

Meanwhile, make the sauce by whisking together the sour cream and the horseradish. Or if you like yours a little zestier, as I often do, use the Colemans horseradish sauce from a jar or your favorite store brand.

Serve the pie warm from the oven or at room temperature and top individual servings with the sauce.

Monday, June 19, 2006

Southwest Lasagna


This has a nice little "kick" to it, but it's not "where's my water!" hot.  If you have family members that insist on "mild" use a mild salsa as the enchilada sauce has a little bit of heat.

Southwest Lasagna

1 and 1/3 to 1 and 1/2 pounds lean ground sirloin or venison (measurement is basic, it's not rocket science)
6 - 10 inch (fajita sized) flour tortillas
1 and 1/4 cup (10 ounces) homemade enchilada sauce (see below).
1 cup hot salsa (I used Krogers house brand Habanero and Chipotle).
2 cups Trader Joes Frozen Roasted Corn (thawed) or your own corn.  To roast, place a dry large cast iron or heavy nonstick fry pan over medium high heat.  Add the corn and cook, stirring constantly, until the corn just begins to brown, 4-5 minutes.  Remove from the heat and set aside.
4 cups bagged shredded cheese (I used a sharp cheddar Colby jack combination).

Brown meat, drain and add salsa and enchilada sauce (depending on how long you cook it you may have a little bit more than 10 ounces of enchilada sauce.  Store any leftover sauce.  It's great with scrambled egg dishes the next day. 

Spray a 13 x 9 inch pan or a deep dish 10 x 10 one (I used the 10 x 10 one, an old Corning Ware dish of Mom's) with non stick spray.

Lay two tortillas in bottom of pan. Overlap as needed.  If there are gaps around any edge(s), adjust the tortillas in the next layer to lay over those spots.

Top with 1/3 of the meat mixture, 1 and 1/3 cups of cheese and 1 cup corn. Top with two more tortillas, 1/3 of the meat, rest of corn, and 1 and 1/3 cup cheese. Two more tortillas, then rest of meat mixture and cheese. Cover and bake at  350 degrees F. 30 minutes for 13 x 9 inch pan, 35-40 for deep dish pan  (until bubbly around edges and cheese on top melted but not browned. Let sit a few minutes before serving.

Feeds 8  but freezes well if you have leftovers.

Enchilada Sauce

3 and 1/2 tablespoons canola oil or EVOO
3 tablespoons and two teaspoons Penzey's 9000 chili powder  (try this stuff, it's amazing)
1 teaspoon Penzey's Ancho Chili Powder
2 Tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 heaping tsp.Penzey's Italian seasoning ( or any type Italian seasoning)
1/2 Tablespoon honey
2 cups chicken or turkey stock (broth)
pinch of crushed red pepper flakes
1 CAP-ful of Scoville Brothers Singing Smoke hot sauce or smokey hot sauce of your liking (about 1/8 to 1/4 teaspoon, with the larger amount giving it more "hot")

Heat oil on low and stir in spices. Mix in flour and honey to make a paste and stir into the oil, still on low. Whisk in two cups of broth and whisk, raising heat to medium until it comes to a simmering  (low) boil. Add red pepper flakes and hot sauce. Simmer at least 15 minutes, whisking constantly and reducing heat slightly if it tries to get near a rolling boil.

Use immediately or cover any leftovers with plastic wrap and store in refrigerator for a week.  Makes 1 and 1/4 to 1 and 1/2 cup depending how long you let it simmer.  As it cools, continue to stir it once in a while before using or putting leftovers away.

Smothered Steak


This is bachelor chow. Easy, not any fuss and about foolproof. Recipe from Southern Livings Easy Weeknight Favorites.

10 ounce of venison tenderloin steaks, cut into serving portions, or 10 ounces of rib eyes or filets cut in 4 pieces.

Salt and some fresh ground pepper, about 1/2 teaspoon total.

1 cup water

1/2 cup dry red wine. Better have a glass first to make sure it's still good.

2 1/2 -3 tablespoons horseradish cream sauce (not the straight horseradish). This can be found in most condiment aisles and is good on beef sandwiches instead of other spread.

KNORR classic brown gravy mix (this is one where I will recommend a particular brand, their dry sauce mixes are the best if you're looking for easy.)

8 ounces of fresh chopped mushrooms.

Heat a cast iron skillet over medium high heat until hot. Sprinkle steaks that have sat out at room temperature for a few minutes with seasoning and cook for one minute on each side to sear (you can use just a tiny bit of butter in the pan first, but not a "cooking spray", that leaves a funny taste at the high heat in my opinion). Remove steaks and put in a small casserole dish in a single layer. Add about half of the cup of water to hot pan, over medium heat. It will sputter and steam and pretty much boil away leaving the little bits of meat leavings. Add the wine, the rest of the water, the horseradish stuff and the gravy mix to the pan. Stirring constantly until thickened, about 3 minutes. (A whisk is nice if you have one). Add mushrooms and pour over steaks. Cook at 350 for 15 minutes for thinner steaks to medium rare. 20 minutes for thicker or medium, and 20-25 minutes if you have some really thick rib eyes. I usually take the pan out at about 18 minutes and cut a small slit in the center of one piece to check for redness. I like mine almost, but not quite rare.

Serve with rice or noodles and veggie of choice. (oh look! We have wine left!)

Mock Armadillo :-)

A Canadian squirrel friend of mine taught me how to make this when he was visiting my area. Apparently it was quite a hit with the ladies as he and his friends had named it "the Sure Thing".

It was an adaption of an old French Canadian fur trappers recipe I was told. Whatever it's called it was absolutely delicious, though with the little toothpicks in it, it looked like an armadillo

You take a mixture of half low sodium soy sauce and half real maple syrup. Fillet a pork tenderloin or two and marinate for a day in the mixture, enough to cover. About 3 hours before dinner, slice some green onions and carrots into tiny matchstick sized slivers and saute in a little olive oil. Add a twist of ground pepper but do not add salt, soy sauce has enough already. Add a smidgen of garlic if you like as well. Veggies should be limp but not overcooked. Remove meat from marinade, unfold the meat, stuff with veggies (amount up to you, I use a few tablespoons), wrap in raw bacon and secure with toothpicks. Pour some of the leftover marinade over the meat and bake in foil bread pans in a 200 degree oven for 2 to 2 1/2 hours. Serve over bread stuffing, or rice after pouring off remaining marinade.

Worth getting out the fancy boot knives for. But you won't need them, you can cut this with a spoon.

Roast Pheasant


Pheasant can be absolutely delicious, or it can taste like a a boiled ammo can.

This one is pretty foolproof.

1 pheasant
salt and papper
1 onion chopped
1 cup fresh cabbage chopped
3 eggs beaten
1/4 EVAPORATED milk (NOT sweetened condensed milk)
butter
flour
3 or 4 strips of bacon

Pluck and draw the pheasant. Season the cavity with salt and pepper. In a bowl, beat and mix the veggies until mixed. Blend in the lightly beaten eggs. Add and blend in the milk. Stuff the bird with this mixture. Even if you don't eat the stuffing it keeps the bird really moist. Sew or secure the cavity closed.

Rub the bird with butter and flour. I can't give you exact amounts, just enough butter to very lightly coat the bird then dust with flour and shake off excess. Cover the breast with the bacon.

Bake in a preheated 325 degree oven for about one hour, covered. Remove the bacon if it's too brown, and cook uncovered until brown, no more than 15 minutes.

(Note: Add some root vegetables cut into fairly thin pieces with a little salt and pepper around the bird, turnips, potatoes onions, etc, when you first put the bird in, if you like.)

Best Fried Pork Chops

2 eggs
1 cup bread crumbs (Italian Style)
handful of fresh Parmesan (I used the shredded from the grocers case not the dried kind in the green can)
4 pork chops
Salt and black pepper
olive oil


Whisk the eggs in a large cereal bowl to blend. Put the bread crumbs on another plate or wide bowl. Put the cheese in a separate plate or bowl.

Your goal? A port chops that's about 1/2 to no more than 3/4 inch thick. If it's thicker than that you'll have to butterfly them and beat into submission with a meat mallet between wax paper to thin them out. If you try and fry up a too thick one, the coating will be as tender as kevlar before the meat is done.

Sprinkle the pork chops well with salt and pepper. Coat the chops completely with the cheese, pat them a little to get it to stick. Carefully dip the chops into the eggs, then coat completely with the bread crumbs.

Heat 3 tablespoons of olive oil in a large skillet over medium heat — MEDIUM! does not mean 3/4 toward high, Add pork chops and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.

Sunday, June 18, 2006

Eggnog Pancakes


Eggnog pancakes:

1 and 1/3 cups flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
small pinch of nutmeg

Mix together and make a "well" in the center of it in the bowl.

Mix
1 cup plus 3 tablespoons eggnog
1 large egg beaten
2 tablespoons clarified butter

THIS is the secret, clarified butter is butter that's been heated in a skillet until the butterfat and liquid separate a bit, it makes the pancakes extra light and fluffy, just heat the butter until it just starts to bubble and brown and add it to the rest of the liquids and immediately pour the liquid ingredients into the well in the dry ingredients. Mix lightly and cook on a oiled skilled til golden. The batter is fairly thick. It it's too thick to work with, then add a couple tablespoons of milk. Do NOT overmix.

Cook on a medium pan. They are thick and take a little longer to cook than regular pancakes so don't let the heat get too high or they will burn before they are done. Serve with real maple syrup.

With a little practice you can make these in 5 minutes. This makes about 8 3-4 inch pancakes, enough for 2 or 3 people.

Roast Beast


Free Range Beef

Start with a 4-5 pound roast.

Let the roast warm up at room temperature on the counter for about 45 minutes (where the dog can't snag it)

Cut some slits into the roast and stud it with garlic - as little or as much as you like. Then rub the roast with rosemary, Penzey’s smoky sea salt, pepper, cumin, and a Penzey’s roast beef seasoning. The seasonings are available on line if there isn't a store nearby. Amount to taste, but enough to coat the meat. I can't give you exact amounts, but the make the mixture about 45% beef seasoning, 25% rosemary, 10% cumin, 10% salt and 15% pepper. Add more cumin if you want more "kick".

Pop it into the 500 degree for 20 minutes. You will cook this DIRECTLY ON THE RACK. Underneath place a small pan to catch the drippings. In that pan put a small can or two of beef broth, onions, and garlic.

Then drop temperature to 200 degrees. You will need a meat thermometer. Check it after about 3 hours. You're looking for 130-135 degrees for medium rare. I checked it at 3 hours and it was about 120 so I shut the oven off, leaving the door CLOSED and let it sit another hour (don't keep peeking). At the end of the hour it was at 130 degrees. I turned the heat back up for just a couple minutes to 450 to finish off the few root vegetables (sweet potatoes, onions) I had chopped up in a small casserole and put in the oven with the roast, checking the roast and taking it out when it got to 135 degrees.

Let it sit for a few minutes while you make gravy out of the pan of drippings and broth, adding a healthy dash of red wine if you like.

Cooking it like this mimics the effects of dry aging. You have to try it, it takes patience but little skill.

Homemade Pizza Dough

Makes one large pizza

Ingredients:
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

Directions:
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Friday, June 16, 2006

Twice Baked Potato Casserole

from the"All recipes" website

BAKED POTATO CASSEROLE
* 10 large russet baking potatoes (about 7 pounds total)
* 8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
* 1 cup sour cream
* 1/2 cup heavy cream
* 2 teaspoons salt
* 1 1/2 teaspoons freshly ground black pepper
* 3/4 pound bacon, cooked until crisp and crumbled
* 1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
* 3/4 pound mild Cheddar, grated (3 cups)
* 1/2 cup finely chopped green onions
* 3 eggs, lightly beaten

Directions

Preheat the oven to 400 degrees F.

Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.

Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.


Can be cut in half with the cooking time reduced to 25-30 minutes.

Thursday, June 15, 2006

Spaghetti Carbonara


Spaghetti Carbonara
Serves four generously, or cuts in half easily.

1 pound spaghetti
1/4 to 1/2 pound thickly sliced bacon
2 cloves garlic, peeled
2 large eggs
Black pepper
1/2 cup grated Parmesan cheese, plus extra for the table (preferably the fresh kind found in the bagged cheese section, not the dried stuff in a green can)

Cut the bacon crosswise into pieces 1/2 inch wide. Put them in the skillet and cook for about 2 minutes until the fat begins to render. Add the whole cloves of garlic and cook about another 5 minutes, until the edges of the bacon just begin to get crisp. Do not get too crisp, otherwise they will not blend with the pasta.

Beat the eggs in the serving bowl, and add pepper.

Remove the garlic from the pan, and save for something else. If it looks like too much fat left in the pan, discard all but a tablespoon or two.

When pasta is cooked, drain, except for about 2 Tablespoons of cooking liquid. Let cool for just a minute. Then add to the egg mixture, stirring vigorously so the eggs don't scramble. The heat of the spaghetti cooks the eggs just enough and turns them into a sauce. Add the bacon with its fat and toss again. Add cheese and serve. Extra cheese on the table is always good.

(You can substitute 2 T of good quality olive oil for the bacon renderings if you want to healthy it up a bit).

Wednesday, June 14, 2006

Blueberry Muffins


Blueberry Muffins
2 cups flour
2 tsp. baking powder
1/2 teaspoon cinnamon
1/2 cup milk
1 tsp. vanilla
1 and 1/4 cups sugar
1 stick butter (1/2 cup)
2 eggs
1 pint floured blueberries, fresh or frozen (2 cups) tossing the berries with flour keeps the batter from turning light blue in spots

Preheat oven to 400.
Cream butter and sugar well. Add vanilla and eggs. Add flour, cinnamon and baking powder, stir gently! Add floured blueberries and mix until sticky, adding milk slowly to keep batter sticky.

Fill tins until heaping (this is important for tall, photogenic muffins )Bake 20-25 minutes.

Tuesday, June 13, 2006

Bacon Maple Quiche


Recipe and food photos were forwarded from a friend from http://www.peanutbutterandjulie.typepad.com/

Yukon Bacon Maple Quiche

Crust
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon sugar
3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
3 tablespoons ice water, plus more if needed

Filling:
2-3 tablespoons extra-virgin-olive oil
2 medium Vidalia onions, sliced
/3/4 to One pound bacon
1/4 cup pure maple syrup
8 large eggs
1 cup grated Gruyere cheese
1 quart heavy cream
Kosher salt and freshly ground black pepper
2 teaspoons of thyme is nice

Directions
To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. (or use a food processor) Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
Preheat the oven to 375 degrees F.

To make the filling: Heat a skillet over medium-low heat, and add the bacon and fry until just tender crisp. Remove the bacon and wipe out the pan, leaving some of the bacon leavings Chop the bacon into 1 inch pieces. Add the olive oil and the onions to the pan. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed and as they are about halfway cooked, the maple syrup. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and about 2/3 of the bacon over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Sprinkle the remaining bacon on the top. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes.

Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, add a few turns of freshly ground black pepper.

Saturday, June 10, 2006

Borg Brownies

"(c) 2009 - Home on the Range - all rights reserved"
Ghirardelli Chocolate Caramel Brownies

2 eggs
1/4 cup sugar
1 tsp. vanilla
1/2 cup unsalted butter, melted
1 1/4 cup Ghirardelli sweet ground chocolate and cocoa
2/3 cup all purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
16 Ghirardelli Dark Chocolate Caramel Squares
1/2 cup Ghirardelli bittersweet chocolate chips (optional - to make them extra gooey)

Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil or parchment.

Whisk together eggs, sugar and vanilla. Add melted butter.

Sift ground chocolate with flour, baking powder and salt and stir into egg mixture. Spread half the batter into prepared pan. Place chocolate covered caramel in single layer on top of batter. Cover with remaining batter. Spread with spoon to cover completely. Bake 20-30 minutes. Let cool. Cut into 9 squares.

If you'd like the chips on top, sprinkle them on just as it comes out of the oven and they'll melt to where you can lightly swirl the chocolate with a knife as the brownies cool.

Friday, June 9, 2006

Popovers


(Note: some recipes call for mixing the batter in a blender - this pulverizes the gluten and makes the popovers tough, mix the batter as little as possible using a whisk to get the most height out of the finished product).


Popovers

1 popover pan (the deep tulip shape helps circulate air for tall popovers)

1 and 1/4 cups (not skim) milk  (leave the milk out for 30 minutes prior at room temperature)
4 eggs  (also at room temperature)
1/2 tsp Mexican vanilla

1 and 1/4 cups flour  (use fresh flour, it makes a big difference)
1/2 teaspoon salt

3 Tablespoons butter

Whisk eggs, milk and vanilla in medium sized bowl until light and well mixed.

Mix flour and salt in a small bowl and add to liquids all at once, whisking ONLY until blended.  There should still be some small lumps. NOT smooth, NOT big lumps.  This is the key. Let the batter sit for at least 15 minutes (you can also make the night before and keep in fridge)

While batter rests,  put rack down into bottom third of the oven and preheat oven to 375 F.  Remove any rack above your cooking rack as they will rise fairly high.  Put popover pan in preheated oven for at least 2 minutes while you melt the butter in the microwave.  Remove pan and put a little melted butter into each tin, using a brush to get it up the sides and up over the rim (careful, it's HOT).

Give batter a quick whisk or two and then pour batter in buttered preheated tins about 3/4 full and bake at 375 F for 35 minutes.  Makes six. The top will look "done" before the inside is cooked so unless it's burning, leave in for the full 35 minutes.

If you think you will have leftovers (ha!) poke a hole in the ones you aren't going to eat to let the steam out, then freeze.

Thursday, June 8, 2006

Homestyle Macaroni and Cheese with Ham

Makes two small casseroles or one large one.

· 1 pound of macaroni, simmered till al dente in 1 gallon salted water, drained
· 1 large onion, as big as a man's fist, diced into large chunks
· 8oz smoked ham steak, diced into ½ inch pieces
· 6ozs of extra sharp cheddar cheese, sliced into small chunks
· 8ozs of regular cheddar cheese, sliced into small chunks
· 6ozs of grated white cheddar for topping the dish
· 1 cup of half and half
· 2 cups of whole milk
· ¼ pound of butter (for roux)
extra butter for cooking the ham and onion
· 3 Tablespoons of flour
· 2 Tablespoons of kosher salt
· 1 Tablespoon of fresh ground pepper
· 1 Tablespoon dried minced garlic
· 1 Tablespoon dried parsley
· 1/8 teaspoon of ground nutmeg
· A dash of Crystal hot sauce (or two) to taste

Sautee the diced onions in some of the butter till sweet and caramelized. Set aside in a large bowl. In the same pan, add more butter, and then brown the diced smoked ham till it just gets crispy on the edges. Add the ham to the onions in the bowl.

In a heavy saucepan, make the sauce by first melting ¼ pound of butter over high heat, stirring with a whisk as it heats. As soon it just begins to brown, add the flour and stir constantly. Once the flour smells ‘nutty’, add the half and half, then most of the milk. (Reserve some milk for adjustment if needed). Stir constantly on high heat till the milk thickens and starts to bubble. At once, add ¾ the chunked cheeses and continue stirring. From the point the flour is added to the sauce, it must be stirred constantly till finished, or removed from the heat. As soon as the cheese is melted, add the salt, pepper, garlic, nutmeg, parsley, and hot sauce. Remove from heat and stir till the sauce stops bubbling and is very smooth.

In the large bowl holding the onions and ham, add the macaroni and about half the sauce.
Mix enough to break up any clumps of pasta and distribute the onions and ham through the mixture. Pour into a large, deep, baking dish leaving enough room for topping and a lid.

Sprinkle a heavy layer of shredded cheddar on top of the pasta mix, and then pour in the remaining sauce to just below the dishes rim.

Cover and bake at 350 for 45 minutes. Then remove the lid and bake another 15 minutes, or until the cheese browns on top of the casserole. Remove from the oven, cover, and allow to rest at least 20 minutes before eating.

Wednesday, June 7, 2006

Appetizer Crack


Brigid's Disappearing Appetizer

(easily cuts in half measurement wise)

2 cups roasted corn, chilled before blending with other ingredients.

2 cans black beans - rinsed and drained (rinsing gets rid of a lot of the sodium, though I add a little sea salt later).

2 red peppers

2 green peppers

2 Roma tomatoes - chopped

2 jalapeno peppers, seeds removed and finely diced.

1 cup chopped cilantro. I didn't "pack it down" in the cup, just dropped it in loosely until it looked like about one cup.

1 medium to med/large red onion - chopped (but not one of those Jabba the Hut sized onions).

DRESSING

juice of 4 limes (if you must use lime juice, try and find the Key West brand, use 8 tablespoons).

2 Tablespoons APPLE CIDER vinegar

1 clove garlic (if you used the minced fresh in the jar, the amount to equal a clove is on the jar, about 2 tsp).

1 teaspoon sweet Hungarian paprika

few grinds of fresh pepper,

1/4 (roughly) teaspoon sea salt

1/2 teaspoon ancho chili powder (I used Penzey's, stores in many Midwest cities and you can buy on- line, very reasonably priced). Some stores carry other brands. If you absolutely can't find it, use regular chili powder.

2 Tablespoons honey

1/2 cup light or extra virgin olive oil

Directions: Wash all the produce well. Chop and combine all the fresh veggies, the corn and the beans. Chill while mixing dressing. Mix all dressing ingredients except the olive oil. In a thin stream, while using a whisk like you mean it, slowly drizzle in the olive oil, whipping it until it is emulsified (if you want to be boring you can use a blender).

Pour over veggies and stir well, chill at least two hours, re-stir and serve with chips and celery to scoop up (for the calorie conscious).

The enchiladas and biscuit recipes are in previous posts.

Tuesday, June 6, 2006

Italian Sandwich with OliveTapenada

"(c) 2009 - Home on the Range - all rights reserved"
Olve Tapenada (good on Italian meat or cheese sandwiches also good as a vegatarian spread on crackers or crisp breads). There are no instructions for the sandwich here, just the spread. Any combination of Italian meat and cheese will work on good bread.

* 1 cup pitted kalamata olive
* 1 cup pine nuts
* 3 garlic cloves
* 1-2 cup fresh parsley
* 1 teaspoon fresh rosemary
* 1/4 cup olive oil
* fresh ground black pepper

Optional

* 1 cup of pitted canned black olives (decreases saltiness)

Directions

Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil and half the olives. Blend until smooth, adding olive oil slowly while the blade is running. Then add the remaining olives and pulse until chopped roughly so the spread has a little texture to it.

Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.

Serve at room temperature.

Monday, June 5, 2006

World Domination and Cake - Guinness Chocolate Cake

Chocolate Guinness Layer Cake

1 cup Guinness Stout
2 sticks butter (8 oz)
3/4 cup Dutch process unsweetened cocoa powder or Hershey’s Dark
2 cups super fine sugar, less 1 Tablespoon
1 Tablespoon espresso sugar (if you don't have, use the full two cups of superfine sugar)
2 cups King Arthurs cake flour
1 1/2 teaspoons baking soda
3/4 teaspoons salt
2 large eggs (room temperature)
2/3 cup sour cream

Preheat oven to 350 degrees F. Spray two 8-inch round cake pans with cookingn spray

Place butter in a medium saucepan and melt until almost completely melted, stirring occassionally (don't get impatient and turn the heat up yet). Add the Guinness and raise heat to medium, cooking, while stirring until it just starts to simmer (tiny bubbles). Reduce heat slightly, add cocoa powder and stir or whisk until smooth. Remove from heat.

In another mixing bowl, thoroughly mix together sugar,flour, baking soda and salt.

In a separate, clean, dry bowl, beat eggs until thick with an electric mixer (about five minutes or until thick and light yellowcolor ) Add the sour cream and beat until combined. Add the stout mixture to the egg mixture and stir with a wooden spoon just until mixed. Add the flour mixture to that and stir with the spoon until combined.

Divide the batter equally among the two pans. Bake for 28-32 minutes or until cakes test done (toothpick inserted comes out clean). Cool in pans on a wire rack for 15 minutes.

Chocolate Frosting

8 oz salted butter, softened
2/3 cups unsweetened cocoa – sifted
2 1/2 to 3 cups confectioner’s sugar, measured and sifted
2 tablespoons Guinness Stout (what? You drank the rest of the can after measuring the cup for the batter? Well open another one)
1 and 1/4 teaspoon Penzey's Mexican Vanilla

Stir together softened butter, cocoa and 2 cups of the sugar. Add Guinness and vanilla and stir again. Using the high speed of electric mixer, beat icing for a minute. Add the rest of the powdered sugar, a bit at a time, until you get the consistency you prefer. Beat for a good 3-5 minutes, scraping side of bowl often, until light and fluffy. Ice the cake.

Sunday, June 4, 2006

Ham and Cheese Biscuits


 "(c)  Home on the Range - all rights reserved"

Brigid's Baking Powder Biscuits (also good for dinner, with a nice bowl of chowder)

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1/2 tsp. baking soda
1 tsp fine salt
1/2 cup (a full stick) unsalted butter, frozen solid
2/3 cup 2% or whole milk

Sift all dry ingredients together (into a chilled bowl, if possible). Place a cheese grater over the top of the bowl, and grate the butter through the large holes. (if you hold the butter with a paper towel in your hand, your hand won't freeze and you can then use the paper towel to grease the pan). The result will be a pile of dry ingredients covered with tiny little bits of shaved butter.

Gently mix together the butter and dry ingredients with your hands: it should be loose and crumbly. Add the milk, and stir a wooden spoon, just until the mixture comes together into a loose dough. About two stirs before you think it's done, toss in a handful of grated cheese and some diced bacon or ham.and stir once or twice more. You should be able to pack it into a ball that mostly holds together.

Turn it out onto a floured surface and gently pat down to about 1/2 or 3/4 of an inch (one in photo was 3/4 in) Cut with a biscuit cutter (I used the rim of a juice glass that's been dipped in flour to keep the dough from sticking.),

Cook on a cookie sheet. I find putting parchment paper on top of the sheet makes them brown more evenly but it's not required.

Bake 13 minutes at 425 degrees (my oven runs a bit cool , so you may want 415) to golden brown and delicious.

Delete

Friday, June 2, 2006

Herbed Lebanese Rice

This is a spicy and flavorful stove top recipe. If you have fussy, small eaters, leave out the parsley and reduce the spices by half, it would still be tasty and economical.


INGREDIENTS and steps



A pound to pound and a quarter of very Lean ground beef or venison

1/3  cup Worcestershire sauce

3  generous teaspoons of jarred minced garlic

Half of a large (or one small)  sweet onion chapped

a dash of salt and a couple grinds of fresh black pepper

1 tsp cumin

1  tsp turmeric 
 a couple shakes of Cinnamon (less than 1/4 teaspoon)

3/4  tsp cayenne (it's not overly hot but if you are heat timid, use 1/4 to 1/2 teaspoon)
a small  handful of fresh-chopped parsley (about a quarter cup)
2 cups cooked rice



  1. bring your ground beef to room temperature – take it out and put it in a bowl with a lid for about half an hour before you intend to cook it.
  2. dump half of the Worcestershire sauce all over your hamburger, break it up into pieces and add the rest, mixing it up, but not over mixing
  3. add garlic
  4. add your chopped onion and add the spices
  5. mix it all together, try not to stir it too much. Put the lid on and let sit at room temperature for 20-30 minutes (depends on time of year and how warm it is in the house).
  6. after the meat has sat, cook it over medium-high heat, stirring it around and breaking it up. It will release a lot of liquid due to the Worcestershire sauce, but that is a good thing as it almost makes a sauce and most of the spices are in that sauce.
  7. simmer on low for a few minutes  to cook off the majority of the sauce.  You can strain to remove the sauce, but  I highly recommend using extra lean and left what was there in, to soak into the rice for the full flavor you want.
  8. before serving, stir in cooked rice and parsley.   I used a couple cups of cooked rice, you can use more or less depending on how many folks you are serving.  
 
Serve by itself, or with a side of yogurt cucumber sauce:

1/2 medium Cucumber, peeled (if you don't want the seeds in there use an English cucumber, the long, thin ones). 
1 cup whole milk plain yogurt
2 pinches of dried mint
2 pinches of cumin  (both the mint and cumin are to taste, I didn't use much as it was served with a spicy dish, if  using as a dip for veggies, step up the amount a little bit and/or add some chopped cilantro as well)
a couple dashes of Jane's Krazy salt
1 teaspoon freshly squeezed lemon juice
1 medium garlic clove, minced
Salt
Freshly ground black pepper

INSTRUCTIONS

Chop or grate the cucumber until fine in texture (use the large holes on the grater)  Put the cucumber in a thick tea towel or paper towel and twist to squeeze the moisture out).  Add cucumber to remaining ingredients and mix well. If you want it totally smooth, put in a food processor and pulse a few times.  Refrigerate at least an hour before serving so the flavors blend.