Tuesday, August 3, 2010
Wednesday, July 21, 2010
If you want to make this up to give your friends, or just have on hand, I suggest you double or triple the recipe and bottle it in fruit jars.
28 ounce can crushed tomatoes
1 can original Rotel Tomatoes
3 tablespoon lemon juice
2/3 tsp onion powder
1/2 teaspoon dried cilantro*
1/4 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/2 cup chopped bottled jalapenos
1 teaspoon dried parsley flakes
Mix together for serving or heat to boiling and put in sterile jars for canning.
*I like cilantro and I don't think dried has much flavor. If I were making to serve immediately I would add fresh cilantro.
Tuesday, June 29, 2010
Tea parties are best if dishes can be made ahead, requiring as little last minute preparation as possible. These lemon cookies are perfect. The dough can be made up and kept in the refrigerator for a couple of days. The cookies can be baked and frozen for a month or so. After icing them, they will keep in airtight tin for a day or two.
Actually they are very good iced for a week or so, but I recommend icing them no earlier than a day ahead for a special occasion.
Monday, June 28, 2010
It was a pleasure researching, testing and preparing the dishes for the tea. I included a picture of the blackboard that displayed the menu. Everyone followed along with the menu and even picked up on an item I failed to serve. I don't have a good handwriting, so I asked my friend Sally to do this for me.
The Menu is as follows:
Olive Tea Sandwiches
High Tea Lemon cookies
Black Forrest Cookies
Scottish Petticoat Tails
My first experience with Cucumber Sandwiches was on a trip to London in the late 1960s, from our home in Bonn, Germany. We had a week in London and decided we had to see everything, since we might never get back. We toured everyday, many out of the city to places like Oxford and Strafford on Avon. At night we went to stage shows, arrived home around midnight and back on a tour early the next morning. On one of the tours we were starving, seems the tour didn't stop for lunch. My husband Dale darted into a tea room and bought two of the only kind of sandwiches they had, cucumber. They were like heaven, even though anything would of tasted great at that stage of our hunger, these sandwiches still are a favorite with Dale and me.
1/2 or desired amount of an English/hot house cucumber
1/2 cup of unsalted butter softened
1/2 cup coarsely chopped watercress if available, I used about 1/4 cup dill
1 loaf of white or whole wheat, or both, thinly sliced bread, Pepperidge Farm makes the thinnest sliced bread. The bread works best is frozen before making the sandwiches.
Salt to taste.
I prefer not to peel English cucumbers, but you may if you wish. Slice very thin.
spread the bread with butter, sprinkle with dill or watercress and salt if needed.
At this point you need to decide how you plan to cut the sandwiches. I used 2 inch biscuit cutter and placed the cucumber slices on a circle of bread. If you prefer to make sandwiches and slice in to triangles, remove the crust before spreading the bread with butter.
Sandwiches may be made several hours before serving. Place waxed paper between layers and cover and seal tightly with plastic wrap.
Makes about 8 whole sandwiches, 16 halves, 24 circles or 32 quarters.
If you are doing this for a party and have a bunch of stuff to do, invite a friend to help. I actually gave this job to my daughter Melissa and my friend Emily.
Sunday, June 27, 2010
One of the things that took some of my time, was an English afternoon tea for 6 that I sold at a fund raiser for PEO. I did quite a lot of research and testing for this and I must say things turned out very well. All the time I was doing the preparation, my mind kept drifting back to the 2 years we lived at Pycard's Hall, Reed by Bury St. Edward, Suffolk, England, that was our actual address for receiving mail, no numbers at all. Reed was a village of about 100 people, one pub, The Plough and a Norman church that hadn't been active for at least 200 years. Some of you won't be interested in putting on a tea, but the recipes will work for many occasions and are certainly worth trying. I will put the tea recipes in a special category, Afternoon Tea, instead of desserts, sandwiches or bread, etc.. I hope you will enjoy them as much as the guests and my husband.
Thank you for your patience, I hope I can make up for this long delay.
Friday, April 2, 2010
Sunday, March 21, 2010
This is a grain that I hadn't tried before. Kamut is an ancient grain that is only raised organically. I first heard it mentioned as a very important health food by Dr. Oz on Good Morning America.
I like grains in salads or used as a substitute for rice. We all need more fiber in our diet and this is a good one to try.
Kamut and Wild Rice Salad
1 cup kamut*
1 cup wild rice
1 cup dried cranberries
2 medium carrots, peeled and chopped
1 small red onion, finely chopped
1/2 cup fresh parsley, chopped fine
1/2 cup orange juice
1/4 cup extra light olive oil
1/4 red or white wine vinegar
2 cloves garlic, minced
dash Worcestershire sauce
salt and freshly ground pepper
Place kamut in a medium saucepan and cover with water. Soak overnight. Drain kamut and add 1 cup fresh water. Bring to a boil, cover and reduce heat to a simmer. Simmer for 50-60 minutes, until tender. Drain off water if there is any left in pan. Remove from heat and cool.
Wash wild rice and bring to boil in a sauce pan with 3 cups water. Cover and reduce heat. Simmer for 40-50 minutes or until tender. Do not over cook. Drain the wild rice and cool. Put in a large bowl, wild rice, kamut, dried cranberries, carrots, onions and parsley. Set aside.
Whisk together the dressing ingredients. Pour over the rice mixture and stir well. Refrigerate until ready to serve. May be made a day or two ahead.
I garnish with orange slices.
Serves 8 as a salad or 4 as a main course.
I purchased the kamut from our local health food store. The store carries bulk grains.
Thursday, March 11, 2010
Monday, February 22, 2010
Peanut Butter Ice Cream Pie
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
1/2 cup melted butter
1/4 cup whipping cream, whipped
Mix crumbs, sugar and butter, press into 9" pie pan. Chill.
1 quart vanilla ice cream
1/2 cup crunchy peanut butter
1/4 cup whipping cream, whipped
Beat ice cream and peanut butter until soft. Fold in whipped cream., Turn into prepared crust, freeze until firm.
Serves 6 to 9
Tuesday, February 16, 2010
Friday, February 12, 2010
Monday, February 8, 2010
1 pound dried white beans, I used small navy beans, any white will do
14 cups chicken broth
1 1/2 medium onions, chopped
2 cloves garlic, chopped fine
1 teaspoon salt, if stock is salty, add salt according to taste
1 tablespoon vegetable oil
1 (4-ounces) can chopped green chilies, drained
2 teaspoon cumin
2 tablespoon chopped fresh oregano, I used 1 tablespoon dried, but fresh when available would be better*
2 teaspoon ground coriander
Pinch ground cloves
Pinch cayenne pepper
1 bag (16 ounces) frozen white shoepeg corn, if unavailable, use small, sweet corn
4 boneless, skinless chicken breast halves, cooked and diced
4 ounces Monterey Jack cheese, shredded
4 green onions thinly sliced
Combine beans, stock, half the onions, garlic and salt in a large soup pot. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours or until beans are very tender. Add more chicken broth as needed.
Heat oil in a large skillet. Add remaining onions, chilies, cumin, oregano, coriander, cloves and cayenne pepper. Mix thoroughly. Cook 10 minutes. Fold corn into mixture. Continue cooking 12 minutes. Combine corn mixture. Continue cooking 12 minutes. Combine corn mixture, bean mixture and chicken.
I took out a cup or two of chili and mashed up beans to provide a little thickening, this optional.
Serve with cheese, onions and cilantro sprinkled on top.
This recipe is from 'Stop and Smell the Rosemary', one of my favorite cookbooks. It was put together by the Junior League of Houston.
Tuesday, February 2, 2010
When we lived in the village of Oberursel, Germany at to foot of the Taunus Mountains, Melissa was 7 or 8 years old and loved to go to the top of the Taunus and eat in the restaurant at the ski resort. One of the soups they served was chicken with egg (Huhnsuppa mit Ei) or something like that . This recipe is close. My uncle Harry from Kentucky was quite the gourmet and in a men's cooking group. I found the recipe in a cookbook this group put together.
Chicken Soup with Egg
12 cups chicken stock (homemade is the best, but store bought will work)
1/2 cup white rice
Juiced of 4 lemons
Grated zest of 2 of the lemons
Bring chicken stock to a boil. Gradually add rice and slowly cook for about 30 minutes or until it is very soft.
Separate the egg whites and the yellows. Mix the egg yokes with lemon juice and zest. *
Slowly stir 2 cups of hot chicken stock into egg and lemon mixture. Pour this slowly into the hot stock, stirring rapidly to prevent curdling.
Beat egg whites until they are stiff, but not dry. Fold into the soup. Let stand for 5 minutes before serving.
My preferred method is to beat the eggs, without separating, with the lemon juice and zest, then mix with hot soup, and beat into the soup. There my be some bits of cooked white.
I sometimes add a cup or so of cubed chicken breasts. This makes a hardier soup.
1 1/2 cup unbleached all-purpose flour
1/2 teaspoons salt
pinch of sugar
5 1/2 tablespoon (2/3 stick) chilled unsalted butter
3 tablespoons chilled shortening
1/4 cup ice water
Sift the flour, salt and sugar together into a bowl. Add butter and shortening and cut them into dry ingredients with a pastry blender.*
Blend in enough water to make a workable dough. Turn dough onto floured surface, work dough by smearing away from you several times, scrape into a ball put in plastic bag and refrigerate for 2 hours or longer.*
Place chilled dough on floured board or between two sheets of waxed paper. Pound dough several times with a rolling pin to soften. Roll out 1/8 inch thick or desired thickness.
Thursday, January 28, 2010
This one is made with frozen bread dough instead of pizza dough. Because I have moved with my husband many, many times and because of this we have sold many houses, I have a past with this frozen bread dough. Nothing smells more inviting than freshly baked bread, so I bought the frozen dough, thawed and baked it a half an hour or so before the house viewers arrived. Leave the bread setting out on a bread board with the aroma lingering in the air. It'll sell a house everytime.
Frozen bread dough (1 loaf for each stromboli)
3 meats to equal 1 cup: hard salami or pepperoni, ham and 1/2 pound crumbeld fried hot Italian sausage or sausage of your choice
2-3 cheeses to equal 1 cup: mozarella, cheddar, provolone, Parmesan (all grated)
Let dough thaw. Roll into rectangle. Spread with good mustard. Lay out overlaying meats and sprinkle cheeses over meat. Roll up in jellyroll fashion, folding in sides and ends. Place on greased cookie sheet. Brush top with melted butter. Sprinkle with oregano, parsley and garlic salt. Bake 325 degrees for 30 to 49 minutes. May be cut as sandwiches or in small squares as an appetizer.
Serves 4 to 6 as a sandwich.
Good served with Italian Tomato Sauce* for dipping.
* Find recipe in Sauces.
Italian Tomato Sauce
Saute in a large kettle:
3 tablespoon olive oil
1 cup chopped onions
1 tablespoon minced or pressed garlic
1 cup chopped green pepper
2 teaspoon basil
1 teaspoon oregano
1 bay leaves
2 teaspoon salt
When onions are clear and very soft, add:
1 one pound and 13 ounces can tomato puree
1 6 ounce can tomato paste
2 tablespoon dry red wine
1 can chopped tomatoes or chopped peeled and seeded fresh tomatoes
1/4 teaspoon black pepper
Simmer covered for 45 minutes or longer, stirring occasionally. Then add:
1/2 cup fresly chopped parsley
Taste for salt and pepper
Optional, I add 1/2 to 1 teaspoon sugar to enhance the flavor
1/2 pound coarsely-chopped mushrooms, sauted with step 1
1/2 cup grated parmesan or romano, added last
*Zucchini is listed in recipe as a substitute for eggplant. When you have a lot zucchini in the summer, this is a good way to cook it.
Eggplant, Zucchini or Chicken Parmesan
I batch of Italian Tomato Sauce, see Sauces
2 large eggplants peeled and sliced 1/2" thick
4 medium zucchini sliced 3/4" thick
6 skinned and boned half chicken breasts, pounded to 1/4" thick, since pounding makes the piece very large, I cut them in half, this gives you 12 pieces medium of chicken
1 cup or more flour, mixed with salt and pepper to taste
1 cup or more fine dry Italian bread crumbs mixed with basil, oregano (Italian seasoning my be substituted) and some grated Parmesan cheese
1 pound mozzarella cheese grated
1 cup Parmesan grated cheese + enough more to add to bread crumbs
Have ready in three shallow bowls, flour, 2 beaten eggs and breads crumbs. Dip in flour, then beaten eggs, then roll in bread crumbs. Fry in olive oil until done, about 3 or 4 minutes on each side for vegetables and longer for chicken.
If you don't wish to fry, bake vegetables in oiled pan, for 20 to 25 minutes at 350 degrees. Chicken will need to back for 30 to 35 minutes at 350 degrees, check for doneness.
Layer chicken or vegetables, sauce and cheeses in an oiled large shallow baking dish, or two smaller dishes. I made in two dishes and cooked only one and refrigerated the other, I will give the second one to Melissa and Bernie to take home and bake tonight. For my daughter and her husband, it's like carry-out gourmet.
Bake at 375 degrees covered with foil for 30 to 40 minutes, uncover for last 15 minutes. Let set for 10 minutes before serving.
Serve over pasta with a green salad and crusty Italian bread.
Serves 6 to 8