1 large eggplant, approximately 3 lbs.
2 tablespoon olive oil
salt and freshly ground black pepper
2 tablespoon roasted garlic, to taste
2 tablespoon sherry vinegar, (or to taste)
1 1/2 cup loosely packed basil leaves, chopped
Cut the eggplant into 1-inch slices, brush one side lightly with olive oil and sprinkle with salt and pepper. Roast in a preheated 400°F oven until brown, approximately 20 minutes. When cool, scoop the flesh from the skin and process with remaining ingredients until smooth. Correct seasoning.
Can be stored refrigerated for up to one week.
Yield: 2 cups
Epicurean Olives
2 cup whole green or black olives
1 bay leaf
2 small dried chile peppers
2 tablespoon capers, drained
12 fresh rosemary leaves, or
1 teaspoon dried rosemary, crumbled
2 cloves garlic, peeled
2 tablespoon celery leaves, chopped
1 cup olive oil
Press each olive between fingers so marinade will penetrate. Place olives in at least a quart-sized jar with top and layer all ingredients except oil as you go. Pour in enough oil to cover, cover with lid and shake well. Refrigerate 3-4 days, shaking jar several times. Remove garlic if olives are to be saved for several weeks. If desired, more olives and garlic can be added to mixture.
Espresso Macaroons
2 oz unsweetened chocolate squares
14 oz can sweetened condensed milk
3 1/2 oz can flaked coconut
3/4 cup walnuts, coarsely chopped
2 teaspoon instant espresso or coffee powder
3/4 teaspoon almond extract
1/4 teaspoon salt
In heavy 2-quart saucepan over low heat, heat chocolate until melted, stirring frequently. Remove saucepan from heat; stir in sweetened condensed milk and the remaining ingredients until well mixed. Preheat oven to 350°F. Grease 2 large cookie sheets. Drop mixture by tablespoonfuls, about 1 inch apart, on cookie sheets. Bake 12 minutes. With pancake turner, remove cookies to wire racks to cool. Store cookies~ in tightly covered container to use up within 2 days.
Makes about 3 dozen.
Espresso Pretzels
parchment paper, for lining baking sheets
1 1/2 cup all-purpose flour
1 tablespoon finely ground espresso beans
1 teaspoon unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1 large egg white
4 oz fine-quality bittersweet chocolate, (not unsweetened)
Preheat oven to 325°F and line 2 large baking sheets with parchment paper.
In a bowl stir together flour, ground espresso beans, cocoa powder and salt. In another bowl with an electric mixer at low speed beat butter until just smooth. Add sugar and beat until creamy. Beat in egg white, scraping down side of bowl with a rubber spatula occasionally. Gradually beat in flour mixture until dough forms.
Form a level teaspoon of dough into a ball and with your fingertips roll back and forth on a work surface to form a 6-inch-long rope. Form rope into a simple pretzel shape on baking sheet (2 loops with ends meeting in center). Make more cookies in same manner and arrange about 1/2 inch apart.
Bake cookies in batches in lower third of oven until firm when lightly touched, 12 to 15 minutes. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool completely.
Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Transfer chocolate to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch).
Pipe thin lines of chocolate over pretzels in a back and forth motion to form stripes. Let chocolate set 30 minutes at cool room temperature. Cookies keep, layered between sheets of wax paper in an airtight container and chilled, 5 days.
Makes about 60 cookies.
Recipe From: Gourmet Magazine, 1998.
Beef Fajitas With Grilled Vegetables
1 lb boneless beef top sirloin steak, 1 inch thick
3/4 cup salsa
2 tablespoon each olive oil, lime juice and tequila
2 garlic cloves crushed and minced
1 large red bell pepper, cut in half
1 large yellow bell pepper, cut in half
4 slice red onion, cut 1/4 inch thick
8 flour tortillas, (7-inch), heated
1 cup (4 oz.) pre-packaged blended mexican type style cheese (monterey Jack, Mild Cheddar,Asadero and Queso Quesadilla Cheeses) or your own mix
guacamole (optional)
sour cream (optional)
extra lime (optional)
Place meat in plastic bag. Add salsa, oil, lime juice, tequila and garlic. Close bag securely; turn to combine ingredients and coat meat. Add peppers and onion slices. Marinate in refrigerator at least 2 hours or up to 24 hours. Remove meat and vegetables from marinade; reserve marinade. Grill or broil beef and vegetables 4 to 5 inches from heat source about 5 minutes per side or until beef is medium-rare (145°F). Remove to carving board; slice beef and peppers into thin strips and separate onions slices into rings. To serve, divide beef and vegetables among heated tortillas. Heat remaining marinade to a boil; drizzle over beef and vegetables. Sprinkle with cheese, roll up.
Note: To make these Vegan, omit the Beef add mushroom, a squash, carrots, or anything else you would like in place of the meat. There is much that you can do.
Remember, a recipe is only a guide. You can omit or substitue any ingredient that you want. Give yourself plenty of time if you want to experiment. John @ The Cooking Inn.
Fried Spring Rolls
3 cup oil
2 cloves garlic, minced
1/2 lb lean pork, ground
1/2 lb shrimp, shelled, deveined, minced
3/4 cup minced water chestnuts
2 carrots, minced
1 cup minced celery
1/2 cup green onions, cut very fine
2 tablespoon soy sauce
1 teaspoon salt (optional)
1/2 teaspoon freshly ground pepper
spring roll wrappers, 8 in diameter
sweet and sour sauce
To assemble the rolls, place about 1/3 c of the filling on the lower third of the wrapper. Fold the portion of the wrapper nearest you over the filling until just covered. Turn the wrapper again to enclose the filling securely. Moisten the edges of the wrapper with water or a mixture of cornstarch and water. Fold over the corners and press down firmly to seal, making an envelope. Moisten the flap of the envelope with water and turn, rolling firmly into a 1-inch cylinder. Seal firmly. Set aside, seam side down. Repeat until all the filling has been used.
Heat oil in a wok to 375°F. Place 4 or 5 rolls at a time in the hot oil. Deep-fry until crisp and golden. Remove with a skimmer and drain on paper towels. Serve hot with Sweet and Sour sauce.
Rolls may be prepared ahead of time and frozen, then fried when needed.
Recipe From: The Southeast Asia Cookbook by Ruth Law.
Sweet And Sour Sauce
2 c chicken stock
1/3 c vinegar
1/3 c soft brown sugar
1 to 2 tblsp cornstarch
1 tblsp soy sauce
1 tblsp sherry
Mix together, in a small to medium pan, the chicken stock, vinegar, sugar, cornstarch, soy sauce, and sherry. Bring to the boil. , stirring constantly, and simmer for 2 to 3 minutes.
Recipe From: Chinese Cooking For All, Cathay Books, 1976.
Chicken Strips
2 tablespoons all-purpose flour (add more if necessary)
1 teaspoon poultry seasoning
3/4 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 1/2 lb boneless skinless chicken breast halves, cut in 1/2 inch strips
2 tablespoon butter or margarine
In a large resealable plastic bag, combine the first six ingredients. Add chicken,half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear.
Blue Cheese Dressing
1 egg
1/2 cup onions, chopped
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground red pepper cayenne preferably
1/2 lb blue cheese, coarsely crumbled
2 cup canola oil (or vegetable, olive oil, etc)
1/2 cup buttermilk
1 teaspoon white pepper
a chunk of minced ginger (optional)
In a blender, combine the egg, onions and garlic; process a few seconds til well mixed. With the machine still running, add the oil in a thin, steady stream; then add the butter milk and seasonings and process a few seconds more til well mixed, pushing the sides down once with a rubber spatula. Transfer mixture to a large bowl and add the cheese; mix with a metal whisk to bread up any large lumps, but leave the cheese somewhat lumpy.
Refrigerate and sere cold on salad. Taste this for yourself, and add vinegar if desired.
In a bowl, combine dry mustard and flour. Gradually stir in 1/4 cup cold water; let stand 15 minutes. Stir in remaining ingredients; mix thoroughly. Use in sandwiches, veggies dishes, dogs, burgers, for a sauce base for chicken, etc.
Yields 1/2 cup.
Fig Coconut Balls
3/4 cup dried figs
3/4 cup shredded coconut
1/2 cup nut meats
1 teaspoon grated lemon rind
1 teaspoon lemon juice
Steam figs. With scissors, clip off stems, and grind or chop fine. Grind coconut and nut meats, then combine all ingredients and work to a paste. Add more lemon juice if necessary. Shape mixture into little balls about 3/4 inch in diameter, and roll in finely chopped coconut.
Calzone
1 pkg dry yeast
1 cup warm water
3 cup flour
3 tablespoon corn oil
1 teaspoon salt
2 cup bechamel sauce / alfredo sauce *
4 tablespoon olive oil
1 medium onion; chopped
1 clove garlic; minced
1/2 lb mushrooms; sliced
1 large green pepper; chopped
1 teaspoon red pepper flakes
3 cup thick tomato sauce
8 oz pepperoni; thinly sliced
8 oz grated mozzarella cheese
1/2 cup grated parmesan cheese
Bread Dough: Dissolve yeast in water. Add 1 cup flour and stir well. Add corn oil and salt. Stir. Add remaining flour and knead 10 minutes. Place in oiled bowl and allow to double. Punch down. Divide in 6 pieces and form each into 10 inch circles.
Sauté onion, garlic, mushrooms and green pepper in olive oil until soft. Add red pepper flakes. Spoon heaping tbs. tomato sauce on each dough circle. Cover with vegetables within 1 inch of edge. Add pepperoni, mozzarella and parmesan. Fold circles in half, pinch edges to seal shut. Cover w/towel and allow to rise 45 minutes. Deep fry or bake at 350°F until golden. Spoon some tomato sauce or the bechamel sauce / alfredo sauce in each serving bowl, serve with calzone with some cheese on top.
You can either do this mixed as the recipe says or do it all tomato sauce or all alfredo sauce.
Bechamel Sauce
5 tblsp butter
1/4 c all purpose flour
1 qt milk
1 tsp salt, or to taste
1/4 tsp fesly grated nutmeg
Melt butter in a large saucepan over medium heat. Add flour and whisk into the melted butter until smooth. cook and stir until flour turns a light, golden, sandy color, about 7 minutes.
Increase heat to medium-high and slowly whisk the in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to a medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes. Season with salt aand nutmeg.
Note: * I will omit the nutmeg and substitute part of the milk for heavy whipping cream if I am making this into an alfredo sauce. John @ The Cooking Inn.
Basic Tomato Sauce
2 tablespoon olive oil
1 tablespoon chopped onion
1 peeled whole clove garlic
28 oz italian plum tomatoes, undrained (28 oz equals 3 1/2 cups total)
salt to taste
black pepper to taste
1/4 to 1/2 teaspoon hot red pepper (optional)
1 pinch sugar or more if needed
basil, oregano, marjoram, to taste (optional)
In a saucepan heat oil. Add onion and sauté until transparent. Then add garlic, tomatoes with their juices, salt, hot pepper, and pinch of sugar. Cook, uncovered, for 20 minutes. Season to taste, and purée in a food mill. Return to the saucepan, add meatballs to reheat them slightly and serve atop your spaghetti.
Yields: 4 servings
Truffles
1/4 cup heavy cream
2 tablespoon grand marnier (or dark rum, kahlua, amaretto, coconut vodka etc.)
6 oz german's sweet chocolate
4 tablespoon sweet butter, softened
powdered unsweetened cocoa
Boil cream in a small heavy pan until reduced to 2 tablespoons. Remove from heat, stir in liqueur and chocolate, and return to low heat. Stir until chocolate melts.
Whisk in softened butter. When mixture is smooth, pour into a shallow bowl and refrigerate until firm, about 40 minutes.
Scoop chocolate up with a teaspoon and shape into rough 1-inch balls. (Perhaps a melon ball, or a small ice cream scoop may be useful) Roll the truffle balls in the unsweetened cocoa.
Store truffles, covered, in the refrigerator. Let truffles stand at room temperature for 30 minutes before serving.
Note: A variation of different coverings for your truffles will be appealing, powdered sugar works and so does a thinned chocoate mixed with those liquors. And also, you can sweeten that powdered cocoa.
Tuna Pitas With Yogurt And Mustard
1 can 6 1/2 oz. solid white tuna
in water, drained and flaked
1/2 cup plain lowfat yogurt
1 celery stalk diced
1 teaspoon coarse grained mustard
1/4 teaspoon dillweed
salt and pepper to taste
horseradish (optional)
2 pita breads, halved
1 crosswise
2 lettuce leaves
2 tomatoes sliced thickly
extra mayo (optional)
Combine first five ingredients in medium bowl. Season with salt and pepper. Line bread halves with lettuce leaves and tomatoes (add mayo first to bread halves, optional, with extra mustard as well). Divide tuna mixture among bread pockets. Serve immediately.
