Wild Mushroom Salad With Warm Balsamic Vinaigrette
2 teaspoon olive oil
6 cup shiitake mushrooms, cepes, chanterelles
1 teaspoon salt
1 fresh ground pepper, to taste
4 cup spinach, frisee, arugula,beet
2 teaspoon olive oil
2 shallot, peeled and minced
1 clove garlic, peeled and minced
1/4 cup white wine
1/4 cup chicken broth
1/4 cup balsamic vinegar
1 tablespoon fresh thyme, chopped
1/2 teaspoon salt
fresh ground pepper, to taste
For the salad, heat the olive oil in a large nonstick or cast-iron skillet over medium heat. Add the mushrooms and saute until tender, about 10 minutes. Meanwhile, for the vinaigrette, heat 1 teaspoon of the olive oil in a small saucepan. Add the shallots and garlic and cook until softened, about 2 minutes. Add the wine, chicken broth and vinegar. Simmer until reduced by half, about 10 minutes. Stir in the remaining olive oil, thyme, salt and pepper.
Divide the greens among 4 plates. Top with the mushrooms. Spoon the warm vinaigrette over the mushrooms and serve immediately.
Recipe From: New York Times.
Warm Zucchini Salad
1 tablespoon butter
2 shallots, minced
2/3 cup heavy cream
1/4 cup fresh basil, chopped plus 1 tblsp
1 teaspoon lemon juice
1 teaspoon red wine vinegar
1/4 teaspoon hot pepper sauce
1 salt and pepper
3/4 lb zucchini, 1/8-inch slices
2 medium tomatoes, peeled,seeded,cubed
Melt the butter in a large heavy skillet over medium heat. Add the shallots; cook 1 minute. Add the cream and 1/4 cup basil. Heat to boiling; reduce the heat. Simmer, stirring occasionally, until thick, about 10 minutes. Add the lemon juice, vinegar, hot pepper sauce, and salt and pepper to taste. Stir in the zucchini and toss it until well coated. Add the tomatoes; toss lightly. Sprinkle with the remaining 1 tablespoon basil. Serve immediately.
Grated Vegetable Salad With Mustard Vinaigrette
1 large carrot
1 small turnip
1 jerusalem artichoke
1 large beet
1 lettuce
1 juice of 1/2 small lemon
2 teaspoon dijon mustard
1 teaspoon lime juice
2 teaspoon minced garlic
1 tablespoon apple cider vinegar
1/2 teaspoon pepper
2 teaspoon herbal salt substitute
2 teaspoon safflower oil
2 tablespoon olive oil
Grate carrot, turnip, Jerusalem artichoke, and beet, keeping them separated. Wash lettuce and arrange on 4 small salad plates. Spoon grated vegetables on top of lettuce. Sprinkle with fresh lemon juice.
Mix together mustard, lime juice, garlic, vinegar, pepper, salt substitute, and oils. Drizzle over grated vegetables. Serve extra dressing in a sauceboat or cruet.
Recipe From: The California Culinary Academy
Smoked Fish Salad With Dill Vinaigrette
6 oz smoked fish
12 slice baguette
1/4 cup extra-virgin olive oil
2 tablespoon white wine vinegar
1 shallot, finely diced
1/4 cup chopped dill
1 1/2 teaspoon nonpareil capers
salt
1 freshly ground black pepper
1 quart mixed small lettuces, cleaned and dried
pickled onions (optional)
This composed salad-appetizer can be made with any kind of smoked fish. Using two types ads a better flavor and variation - salmon for its color and flavor and any kind that you have smoked yourself or that is fresh-smoked from the market.
Slice the fish very thin. Toast the baguette slices until they are golden and crunchy and brush them lightly with olive oil while they are warm.
Whisk the remaining olive oil into the vinegar in a small bowl. Add the shallot, dill, capers, and season with salt and pepper.
Arrange the fish slices on the toasted baguette croutons. Top each portion with about 1/2 teaspoon of the vinaigrette.
Toss the remaining vinaigrette with the lettuces and arrange the leaves on a platter. Arrange the croutons on the lettuce leaves and serve immediately, accompanied by pickled onions if desired.
Recipe From: The Herb Companion, August/September 1993.
Macaroni And Beef (Crockpot)
1 1/2 lb ground beef
2 cup uncooked macaroni
1 medium onion, chopped
1 can mushroom pieces, drained
1 can corn, drained
2 can tomato soup
salt and pepper, to
taste
Brown ground beef, drain fat; put in crockpot. Cook macaroni according to package directions till barely tender, drain well. (I find that cooking slightly less than half the time given works OK). Put macaroni and remaining ingredients in crockpot, stir to blend. Cook on low 7 to 9 hours or on high for 3 to 4 hours.
Pork Roast With Mixed Vegetables (Crockpot)
2 medium sweet potatoes, cubed
2 medium red potatoes, cubed
2 medium russet potatoes, cubed
2 stalks celery, diced
6 medium carrots, sliced
4 cloves garlic, minced
14 1/2 oz vegetable broth, canned
1 1/2 cup garlic flavored wine or any white wine
2 envelopes dry soup mix, onion and mushroom flavor
3 lb pork shoulder roast
1 salt and pepper, to taste
1/2 cup flour, optional
Place half of the potatoes, celery and carrots in the bottom of a 5 quart crockpot. Sprinkle with half of the minced garlic. Combine the vegetable broth and the wine. Pour half of the mixture over the vegetables. Salt and pepper to taste. Place the roast in the crockpot. Using one soup mix envelope, rub it into the roast. Turn roast over, pushing it down into the vegetables, and rub the second envelope all over the roast. Place the rest of the potatoes, celery and carrots on top and around the roast. Sprinkle with the rest of the garlic. Pour the remaining broth mixture overtop. Salt and pepper to taste. Cover and cook on low for 9 to10 hours. If desired, using a slotted spoon, remove roast and vegetables to a platter and keep warm. Using about 1/2 cup of the juices from the crockpot, mix with the flour. Pour the rest of the juices into a saucepan. Bring juices to a boil and whisk in the flour. Cook, stirring constantly, until gravy is thickened. Slice roast and pour gravy over roast and vegetables. Serve extra gravy on the side. Makes 4 to 6 servings.
Southwestern Beef And Beans (Crockpot)
1 lb dried pinto beans
6 cup water
1/2 lb salt pork, cut up
1 lb chuck steak, 1-inch cubed
1 red chili pepper
1 medium onion, chopped
2 cloves garlic, minced
1 6 oz can tomato paste
1 1/2 tablespoon chili powder
1 teaspoon cumin seeds
1/2 teaspoon marjoram
Soak beans in water overnight. Brown salt pork in skillet; drain off fat in paper towels. In slow-cooking pot, combine soaked beans (with water), browned pork and remaining ingredients. Cover and cook 1 hour on high; reduce heat to low and cook an additional 8 to 9 hours.
Barbecued Baked Beans
2 cups dried navy or pinto beans
8 slices bacon, diced
1/2 cup onion, chopped
2 tablespoons corn syrup
2 tablespoons chili powder
1 small hot red chile, pepper
3/4 cup tomato catsup
2 tablespoons prepared mustard
1 teaspoon salt
1 generous dash hot pepper sauce (optional)
Soak beans overnight in cold water to cover. Fry bacon until crisp. Drain drippings from bacon into baking dish or small bean pot. Add all remaining ingredients to fat and blend. Drain beans and add to mixture. Blend. Crumble the crisp bacon over top. Add water just to cover beans. Cover dish or bean pot and bake at 325°F. for 2 hours. Add more hot water if needed. Uncover beans during last 20 to 30 minutes. Serve from baking dish.
A slice of smoky bacon rind used instead of the sliced bacon will give a more decidedly country flavor. Brown sugar to taste may replace the corn syrup. And canned tomatoes may take the place of the catsup -- but if so, correct the seasoning as necessary with a little sugar, salt, cayenne and a pinch of ground allspice.
BBQ Chicken
2 (2-1/2 to 3-lb) fryers
3 onions, sliced thin
salt and pepper
Sauce:
2 teaspoon salt
1/4 teaspoon each: pepper, cayenne, dry mustard
1 1/2 cup tomato juice
4 1/2 teaspoon worcestershire sauce
1 bay leaf
3/4 cup vinegar
1 teaspoon sugar
1 tablespoon brown sugar
3 cloves garlic, minced
3 tablespoon butter, margarine or oil
Heat oven to 350°F, or grill. Clean and dry fryers. Cut into halves lengthwise or quarter. Arrange in single layer, skin side up, in roasting pan. Sprinkle with salt and pepper. Pour in only enough hot water to cover bottom of pan. Arrange onions on fryers, tucking a few under wings and legs. Bake uncovered for 30 minutes. Turn and bake 30 minutes more. Remove from oven. Pour off all but 3/4 cup liquid. Turn fryers skin side up and pour on sauce. Bake 1 hour longer or until fork can be easily inserted into leg, basting often with sauce in pan. Makes 4-6 servings. Sauce: In saucepan, combine all ingredients, heat to a boil, reduce heat and simmer 10 minutes.
Barbecued Spareribs
3 1/2 lb pork ribs
2 teaspoon salt
12 teaspoon freshly ground black pepper
Tangy Barbecue Sauce:
1 1/2 tablespoon peanut oil
2 tablespoon finely chopped shallots
2 tablespoon finely chopped scallions
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
2 tablespoon fine chopped fresh cilantro
3 tablespoon finely chopped fresh chiles
2 tablespoon rice wine or dry sherry
3 tablespoon hoisin sauce
2 tablespoon sugar
2 teaspoon chinese sesame oil
1 tablespoon orange zest
2 tablespoon chinese chili bean sauce or
2 teaspoon satay paste
2 teaspoon tomato paste
1 teaspoon chinese white rice vinegar or cider, vinegar
1/2 cup orange juice
1 1/2 tablespoon light soy sauce
1 1/2 tablespoon dark soy sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
Preheat The Oven To 250°F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add the shallots, scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for 15 minutes. Allow the sauce to cool. (These steps can be done hours ahead or even the night before.) When you are ready to cook the ribs, smear them with the barbecue sauce. Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce. Cook the ribs for 5-to-10 minutes on each side, depending on thickness. Serve immediately.
Barbeque Steaks
3 lb top round steak
2 tablespoon lemon juice
4 tablespoon mustard, prepared
Pound steak on both sides with a wooden mallet or the edge of a heavy plate.
Combine lemon juice and mustard and spread over both sides of steak. Allow to stand 4-5 hours at room temperature.
Broil steaks about 4 inches above glowing coals on barbecue grill for 4-5 minutes on each side, or until desired degree of doneness is achieved. You won't taste the lemon juice or mustard as such - just a very good and flavorful steak.
Banana Squares
2 eggs separated
2/3 cup shortening
1 1/2 cup sugar
1 cup mashed ripe bananas (2 to 3 medium)
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 cup sour milk *
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts, optional
whipped cream, optional
sliced bananas, optional
In a small mixing bowl, beat egg whites until soft peaks form; set aside. In a large mixing bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add bananas. Combine flour and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Add vanilla. Fold in egg whites. Fold in nuts if desired. Pour into a greased 13x9x2" baking pan. Bake at 350 degrees for 45-50 minutes. Cool on a wire rack. If desired, garnish with a dollop of whipped cream and a few banana slices.
* To sour milk, place 1 tsp. white vinegar in a measuring cup. Add enough milk to equal 1/4 cup
Beef In Pepper Sauce
1 1/2 lb boneless beef sirloin; trimmed of fat and cut into strips
2 red bell peppers, one chopped and one cut into strips
1 jalapeno pepper, seeded and chopped
2 cloves garlic, halved
1/4 cup dry white wine
3/4 tablespoon minced fresh ginger
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom (up to)
3 drop hot sauce
1 tablespoon butter or margarine
1 tablespoon oil
1 medium onion, chopped
hot cooked rice or pita bread
Place the chopped red pepper, jalapeno, garlic, wine, ginger, salt, pepper, turmeric, cardamom, and Tabasco in a blender on medium-high speed until smoothly blended.
Heat the butter or margarine and the oil in a 12-inch skillet over medium-high heat until hot. Add the beef and cook until most of the liquid has been rendered and meat is browned on all sides, about 3 to 4 minutes. Remove the beef and keep warm.
Add the onion and red pepper strips to the skillet and cook until wilted, about 3 minutes. Return the beef to the skillet and add the blender mixture. Heat to boiling, then reduce the heat and simmer uncovered until the beef is hot and the sauce is slightly thickened. Serve over rice or stuffed into pitas, with rice on the side.
Recipe From: In the Kitched With Bob by Bob Bowersox
Veal And Cauliflower
3 lb boneless veal stew meat
1 medium onion, cut in half
2 celery stalks, cut in half
1 medium carrot, cut in half
6 cup low-sodium chicken broth
1/2 teaspoon salt, or as desired
1/2 teaspoon whole black peppercorns
1/4 teaspoon ground nutmeg
1/2 lemon
5 tablespoon unsalted butter
5 tablespoon all-purpose flour
2 1/2 cup cauliflower florets
3/4 cup sour cream
Combine the veal and 4 cups broth in a 5-quart heavy pot over high heat on top of the stove. Cover and bring to a boil. Remove any scum that comes to the top of the pot, then add the remaining 2 cups broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender. Meanwhile, melt the butter in a medium pot over low heat, and whisk in the flour. Cook, stirring, 2 minutes and remove from heat. Set aside until the meat is cooked. When the meat is done, remove it from the liquid, using a slotted spoon. Pick off and discard any vegetables that cling to the veal. Replace the butter-flour mixture over medium-low heat on the stove and strain the cooking liquid into it, whisking vigorously. Discard vegetables in the strainer. Cook, stirring, until mixture thickens, about 3 to 5 minutes. Add cauliflower and continue to cook an additional 15 minutes. Skim off any residue that rises to the surface. When it's time to serve dinner, add the veal to the cauliflower and sauce and heat through. Place sour cream in a mixing bowl, whisk in 1/2 cup of the hot sauce, then add this to the stew. Do not reheat the sauce after adding sour cream. Pour the stew into a serving dish and accompany with rice pilaf or buttered noodles.
Dill Chicken
1 broiler-fryer chicken cut
in serving pieces
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoon butter or margarine
1 cup water
1 small onion,chopped
1 clove of garlic, minced
2 tablespoon flour
1 cup sour cream or sweet cream
1 teaspoon chopped dill
Mix flour, salt, and pepper together in a plastic bag. Add chicken pieces one at a time and shake. Brown floured chicken pieces slowly in butter in a skillet. Add water, onion, and garlic and cook at low heat for 40 mins. Blend flour with cream. Add dill and mix into the chicken. Heat thoroughly but do not boil. Serve with boiled new potatoes,rice, or noodles.
Honey Cake
1 cup dark honey
1 teaspoon powdered cinnamon
1/2 teaspoon nutmeg or mace
1/2 teaspoon powdered cloves
1/2 cup unsalted butter, softened (1/4 lb)
2 teaspoon baking soda
1 cup dark brown sugar, firmly packed
5 egg yolks
4 cup flour, sifted
1/2 teaspoon salt
1 1/2 teaspoon baking powder
3/4 cup gold raisins
1/2 cup currants
1/3 cup pitted dates; chopped
3 tablespoon candied orange peel, chopped
1 cup walnuts or blanched almonds, chopped
5 egg whites, stiffly beaten
with
1 tablespoon sugar
Combine honey and spices, bring to a boil, remove from heat and cool. Cream butter with baking soda and sugar until light and fluffy. Add egg yolks, one at a time, beating well between additions. Resift flour with salt and baking powder. Add flour and honey to butter mixture and stir in thoroughly. Mix in fruits and nuts. Fold in stiffly beaten egg whites. Pour into two 7- or 8-inch loaf pans that have been buttered and lined with buttered brown paper. Bake in preheated 325°F oven for 2 to 2-1/2 hours, or until a tester comes out clean. Turn out of pans, remove paper, cool and let mellow for 2 days before cutting. Makes 2 loaf cakes.
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