Tonight we ate Linguine with fried shrimp( I just floured some jumbo shrimp and fried for a few minutes on each side) and Vincent's famous sauce. Vincent's is located in little Italy NYC and has an excellent sauce. You can purchase the Hot, Sweet or Medium sauce. We had the hot and mixed a bit of sweet to tone it down a little. If you want to check out the website for location it is:Original Vincent's Restaurant
Friday, February 29, 2008
In a larger bowl, empty contents of 1 bag dried canellini bean. cover beans with water to cover by 2"'( overnight) . When you are ready to cook the beans, drain and add to a pot cover again by 2", bring to a boil, lower heat and simmer for 90 minutes. In a separate pot boil 2 large bunches of well cleaned escarole. Bring escarole to a boil and simmer for 45-60 minutes, or until very tender. In a deep skillet, place 3T olive oil , heat and add 3 large cloves garlic and crushed red pepper flakes( to your taste). After beans and escarole are cooked add to skillet to toss with oil, garlic and pepper. season with salt and pepper. Serve with grated Pecorino Romano.
Oatmeal Cookie Biscotti 2 cups flour, 1 cup vanilla, almond and honey quick cooking oats,1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon1/4 tsp allspice, 3 eggs at room temperature,, 1 cup sugar1 tsp vanilla, 1/2 cup dried apples. Preheat oven to 350F.Place a Silpat over a baking sheet .Whisk together flour, oats, baking soda, baking powder, salt and spices in a medium bowl. In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and light, 1-2 minutes. Stir in flour mixture. fold in apples. .Drop spoonfuls of batter onto baking sheet and, with well floured hands, form into a rectangular log . Garnish with a few oats on top. Bake at 350F for 25-35 minutes.Slice log into slices (and lay flat on baking sheet.Lower oven temperature to 300F. Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.
Thursday, February 28, 2008
In a blender quickly pulse 2 chopped jalapenos, 2 10.5 oz cans( undrained) of Rotel Chunky tomatoes and green chilies, 2 can 14.5 oz.(undrained) Muir Glenn fire roasted tomatoes, diced, 1/2 C dried onion, 1 1/2 tsp. garlic salt, 1tsp. cumin, 1/2 tsp. sugar, salt and pepper to taste. chill overnight.
Wednesday, February 27, 2008
Tuesday, February 26, 2008
In a skillet with 1T sesame oil, saute 2T sesame seeds, 1C slivered almonds and 1 package of ramen noodles( just the noodles) Add the above to 1 bag of coleslaw( preshreded in the produce isle). Now add 4 green onions, sliced. in a measuring cup whisk together:1/2C vegetable oil, 1/4 C sugar, 3T rice wine vinegar, dash of salt and pepper. Add dressing to salad and marinate overnight.
2lb. boneless skinless chicken breast,1/2 C chicken broth, 1/4 C creamy peanutbutter, 1/4 C honey, 1/4 C hoisin sauce, 1T dried cilantro, 2T soy sauce, 1tsp. sesame oil, 1/2 crushed red pepper, 1 garlic clove, minced, 1/4 C warm water
Slice chicken into thin strips and thread onto skewers. Place in a non metal dish. combine broth-garlic and whisk well. reserve 3/4 C set aside. Add water to remaining marinade and pour over skewers. Refrigerate overnight, as well as 3/4C reserved. Preheat an indoor grill or panini machine. Grill for 6 minutes or so on each side. Warm reserved 3/4 C of marinade. Serve.
Way Too Thai Noodles
2/3 C peanut butter,1/2 c thinly sliced green onions, 1T soy sauce, dash of red pepper, 1C whole wheat pasta, cooked, Up to 4 C assorted veggies.
Monday, February 25, 2008
Sunday, February 24, 2008
Makes about 7 dozen buckeyes.
1 1/2 cups peanut butter
6 cups confectioners' sugar
1 cup (2 sticks) butter, softened
1/2 teaspoon vanilla extract
6 whole graham crackers, pulverized into crumbs (optional)
4 cups semisweet chocolate chips
1. Line a cookie sheet with waxed paper; set it aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (The dough will look dry.) 2. Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes. 3. Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at the top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator
Friday, February 22, 2008
Thursday, February 21, 2008
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1-1/4 cups flaked coconut
Directions: In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in coconut. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf
1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)
Directions: Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Yield: 4 servings.
Wednesday, February 20, 2008
teaspoons baking powder
cup fresh raspberries or frozen raspberries, unsweetened
cup butter, melted
Pecan Streusel Topping
cup pecans, chopped
cup brown sugar
tablespoons butter, melted
In a large bowl combine flour, sugar and baking powder.
In a small bowl blend milk, butter and egg.
Stir milk mixture into flour mixture just until moistened.
Spoon about 1 tablespoon batter into each of 12 greased muffin cups.
Divide 1/2 of the raspberries among cups.
Top with remaining batter and then remaining raspberries.
Combine topping ingredients until mixture resembles moist crumbs; sprinkle over muffins.
Bake at 375 degrees for 20 to 25 minutes- Let stand for 5 minutes and carefully remove.
Monday, February 18, 2008
Sunday, February 17, 2008
Thursday, February 14, 2008
Tuesday, February 12, 2008
8 thin chicken cutlets
4T olive oil
1/2-1 c dry white wine
2T garlic, minced
1 C chicken broth
4T fresh lemon juice
2 T Capers rinsed and drained
4T unsalted butter
fresh lemon slices
Season cutlets with salt and pepper then dust with flour. Add vegetable oil to pan and heat it up over med.-high heat. saute cutlets 2-3 minutes on each side. Transfer cutlets to a warm plate. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. add broth, lemon juice and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plate. To pan sauce add butter and lemon slices. Add lemons and sauce to cutlets. Can garnish with parsley. I served with a salad and cheesy orzo.
Sunday, February 10, 2008
Saturday, February 9, 2008
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Thursday, February 7, 2008
Tuesday, February 5, 2008
1 tablespoon dried parsley
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried paprika
1 tablespoon garlic salt
1 tablespoon onion salt
1 tablespoon sugar
1 teaspoon freshly ground black pepper
2 slabs baby back pork ribs (about 4 pounds total)
1 to 2 cups barbecue sauce
Adjust the oven rack to the center position and preheat the oven to 225F. Lightly oil 2 rimmed baking sheets.
To make the Spice Rub: Combine the parsley, thyme, oregano, paprika, garlic salt, onion salt, sugar, and pepper in a small bowl.
To cook the ribs: If necessary, cut the rib slabs in half so that they can be arranged to fit on the baking sheets. Pat the spice rub onto the slabs, coating them allover as thoroughly as possible. Put the slabs on the baking sheets and roast them for 2 1/2 hours, turning them over twice during cooking. Remove the ribs from the oven and baste both sides of each slab with the barbecue sauce. Return to the oven and roast until the sauce is glazed, and just beginning to brown, about 15 minutes. Slice the slabs into individual ribs and serve warm.
Monday, February 4, 2008
Sunday, February 3, 2008
Saturday, February 2, 2008
Even though my Haddock Francaise was a flop the potatoes were good. Here is the recipe for Deluxe Potatoes.
1/4 cup butter, melted- 2 pounds baking potatoes, scrubbed but not peeled- 2/3 cup flour- 2 ounces parmesan or other aged hard cheese, freshly and finely grated- 2 teaspoons ground mustard, 1 1/2 tsp. celery salt, 1 tablespoon paprika- 1/4 to 1/2 teaspoon ground chile pepper, to taste- Freshly ground black pepper
Preheat the oven to 350°F). Grease a rimmed cookie sheet or jelly roll pan with the melted butter, and slip it into the oven to preheat.
Combine the flour, cheese, and seasonings in a large freezer bag.
Cut the potatoes lengthwise in wedges, 4 or 6 wedges per potato depending on its girth. Try to make evenly sized wedges so they will all bake at the same speed. Do not rinse or pat the potatoes after cutting them; you want them to retain a film of starch on their cut sides.
Add the potatoes to the bag, close the bag tightly, and shake well to coat the potatoes on all sides. Place the potatoes flesh side down, on a preheated cookie sheet. Bake for 30 minute, flip and then bake for another 30 minutes or until crispy. sprinkle with sea salt and serve.
1 large head cabbage
2 pound uncooked ground pork
2 cups cooked rice
2 garlic cloves, minced
1-1/2 cups chopped onion
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon brown sugar
2 to 3 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
4 cans (15 ounces) tomato sauce
1 bottle chili sauce
1 teaspoon soy sauce
1/8 teaspoon cayenne pepper
Friday, February 1, 2008
3-3 1/2 c high gluten flour
2 1/4 tsp. yeast
1/3 C packed brown sugar
3 T shortening or butter
2 c whole wheat flour
In a bowl combine 2 C high gluten flour and the yeast. Heat and stir brown sugar, shortening, 1 3/4 c water and 1 tsp., salt till warm ( 120-130 degrees F). Add to flour and mix well with electric mixer on low speed for 30 seconds. Beat in whole wheat flour and as much high gluten flour for a nice dough. Knead on a lightly floured surface. shape into a ball. Place in a lightly greased bowl and cover. Let rise for 1 1/2 to 2 hours, until doubled. Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rise 10 minutes. Lightly grease 2 loaf pans. Shape each half into a loaf. Place in pans. Cover, let rise in a warm place for 60 minutes. Bake in a 375 degree F oven for 40-45 minutes or till done. Remove from pans and cool on racks.