a collection of tried and true
Heat oil in large skillet (medium high heat). Add sausage and brown 15 minutes. Drain excess oil. Add green pepper, tomatoes, onion, and wine; simmer over low heat, stirring occasionally, 30 minutes. Serve over hot noodles.
Makes 4 – 6 servings.
The New Basics
Goes with shredded barbecued beef – but is great all around barbecue sauce.
Heat the oil in a medium-size saucepan. Add the onion, garlic, cumin, and cayenne, and sauté over medium heat, 5 minutes.
Stir in the remaining ingredients and simmer, stirring, until slightly thickened, 10 minutes.
Williams Sanoma
decadent!
Pastry
Combine flour and salt. Add butter and cheese until coarse crumbs. Add water and stir with fork. Add up to 1 T. more water to make cohesive dough. Pat into smooth cake and chill for 1 hour.
Filling
Boil chicken stock in large stock pot. Add vegetables and simmer, covered 15 minutes until vegetables are tender. Remove vegetables and set aside. Strain stocks into 4 cups measure, add water if necessary to make 4 cups.
Return saucepan to heat. Melt 4 oz. Butter, then add flour. Cook and stir 2 minutes to make roux. Add stock and boil, whisking constantly. Reduce heat, add cream and simmer for 2 minutes. Stir in chicken and reserved vegetables. Add parsley, season with salt and pepper.
Roll out dough to top 4 individual pies. Vent tops. Place on baking sheet and bake for 20 -25 minutes at 425.
The New Basics
Heat the oil in a dutch oven over medium-low heat. Add the pot roast and brown on all sides. Remove the meat from the pan, and set aside.
Add the onions, carrots, celery, and slivered garlic and sauté until soft, 10 minutes. Remove the vegetables and set aside.
Set a rack in the bottom of the pot and place the roast on top. Pour the stock into the pot. Bring it to a boil, reduce the heat, cover, and simmer for 1 hour.
Preheat the oven to 350.
Remove the roast and the rack from the dutch oven, and cut the meat into ¼ inch thick slices (they will be quite rare). Return the slices to the pot, layering them evenly.
Crush the plum tomatoes slightly, and add them to the pot along with the tomato paste, the 1 t. minced garlic, pepper, salt, thyme, bay leaf, red wine, and reserved vegetables. Bring to a boil, transfer tot he oven, and bake, covered, until the meat falls apart, 1 ½ hours.
Remove the meat and bay leaf from the pot, allow to cool slightly. Discard the bay leaf. Shred the meat and return it to the pot. Add the parsley, and heat through.
Serve over hot pasta. Makes 6 portions.
Ellen Bottiny
serves 8
Melt butter, add garlic and mustard. Cool. Dip chicken in butter, then roll in bread crumb mixture. Place in shallow buttered baking dish. Bake at 350 for 1 ¼ hours or until tender.
Baste once or twice with drippings.
How to Cook Everything, Mark Bitman
This is the rib and rub recipe we use.
Mix salt and spices together and rub well into ribs.
Pre-Heat gas grill for 15 minutes. (Only use one burner on medium or low-medium heat)
Place ribs away from heat source (over unlit burner on grill). Temp should be 300 degrees. (hold hand over cooking ribs with little discomfort)
Turn ribs every 30 minutes.
After 2-6 hours, ribs will have lost much of their fat and developed an unquestionably “cooked” look. Just before eating, raise heat to high and brown ribs on both sides. Watch constantly and turn frequently to avoid burning. Browning should take 10 minutes.
We usually bake in a 250 degree oven for many hours first and then put on the grill at the very end.
Kirsten’s old time favorite
Mix all ingredients. Put dressing on top. Bake for ½ hour at 350 until brown. Mix in dressing with rest of casserole before serving.
New Basics
We like this over tortellini but works with any kind of pasta.
Drain the artichoke hearts, reserving the marinade
Heat the olive oil in a large saucepan. Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade. Sauté over medium-low heat until the onions and garlic are soft and translucent, 10 minutes.
Add the tomatoes and simmer for 30 minutes
Add the artichoke hearts, Parmesan, and parsley. Stir gently, and simmer another 5 minutes
6 portions; enough for 1 lb. pasta
Serves 8
Sauté chicken pieces in half the butter. Remove from skillet and place in casserole. Sauté mushrooms in rest of butter and add to chicken. Put cheese and wine in pan and melt cheese over low heat. Continue to gradually increase heat to medium low until cheese and wine mix to a smooth sauce. Pour and stir into chicken/mushroom mixture. Cover and place in oven at 350 for approximately 30 minutes. Serve over rice or spinach noodles.
(we usually skip the rosemary oil… but i’m sure it’s good)
For Rosemary oil:
Warm simmer these ingredients in small saucepan, approx. 5 minute
For soup:
1. Heat oil, 1 T. rosemary in soup pot. Add onion, carrot, celery. Saute for 10 minutes. Add garlic, parsley, simmer. Add beans, tomatoes., 3 quarts water, boil, then simmer approx. 1 hour. Add 2 tsp. salt, simmer 30 minutes longer.
2. . Puree the soup
3. Cook pasta, strain rosemary oil.
4. Soup into bowls, add pasta to each, drizzle with rosemary oil, sprinkle with parmesan, serve.
Eat On Edgecliff 