Author: eatonedgecliff

Mushroom and Barley Soup

Barley, Carrot, Dill, Mushrooms, Soup

Another Aunt Evie and Uncle Tom Lake Chautaqua classic!

  • ½ cup pearl barley
  • 2 T. butter
  • 1 T. vegetable oil
  • 1 lb. mushrooms, thinly sliced
  • 6 carrots, peeled and cut into 1/8” thick rounds
  • 1 medium onion, chopped
  • 6 cups chicken stock or canned broth
  • 4 T. chopped fresh dill OR 1 ½ t. dried dill weed
  • ½ t. freshly ground pepper
  • salt
  • 2 T. fresh lemon juice

Place barley in medium bowl.  Pour enough hot water to cover.  Let stand for 20 minutes.  Drain

Melt butter with oil in heavy large pot over medium high heat.  Add mushrooms, carrots and onion and sauté for 5 minutes.  Add barley, stock, half of dill, pepper and salt.  Reduce heat to low.  Cover and cook for 45 minutes.  (Can be prepared one day ahead.  Refrigerate.  Bring to simmer before continuing).

Add lemon juice and remaining dill to soup.  Taste and adjust seasoning.

Roasted Garclic – Herb Sauce

Basil, Garlic, Lemon, Miscellaneous, Parsley

Bon Appetit – July, 2001

Pesto-like flavorful sauce.  Good on grilled shrimp or other seafood.

  • 2 heads of garlic, top ¼ inch of each cut off and discarded
  • 1 t. plus 2/3 cup olive oil
  • 1 cup coarsely chopped fresh parsley
  • 4 anchovy fillets, rinsed (or squeeze of anchovy paste)
  • 2 T. drained capers
  • 2 T. coarsely chopped fresh basil
  • 1 T. grated lemon peel

Preheat oven to 375º.  Place heads of garlic in small glass baking dish.  Drizzle with 1 t. oil.  Cover baking dish with foil.  Roast until garlic is tender, about an hour.  Cool slightly.  Squeeze garlic from skin into small bowl.  Mash with fork.

Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor.  With machine running, slowly blend in 2/3 cup oil.  Season sauce with salt and pepper.  (Can be made 1 day ahead.  Chill.  Use at room temperature.)

Makes about 1 cup.

Lasagna

Garlic, Main Dishes, Mozarella, Parmesan, Pasta, Sausage, Tomatoes

This is the lasagna my Mom has always made.  Of course it is the best.  I like it because it is dry… I don’t like soupy lasagna.

  • 1 lb. Italian sausage
  • 1 clove garlic
  • 1 T. basil
  • 1 ½ t. salt
  • 1 lb. can tomatoes
  • 2 6 oz. Cans tomato paste
  • 10 oz. Lasagna noodles
  • 3 cups Ricotta
  • ½ cup parmesan
  • 2 T. parsley flakes
  • 2 beaten eggs
  • 2 t. salt
  • ½ t. pepper
  • 1 lb. mozzarella, sliced very thin

Preheat oven to 375.  Brown meat slowly.  Add next 5 ingredients, simmer uncovered for 30 minutes, stirring.  Cook noodles in large amount of water according to package directions.  Drain and rinse noodles.  Combine rest of ingredients, except mozzarella.  Layer lasagna as follows:  Noodles,  ½ of cheese mixture, ½ of mozzarella and then ½ of sauce.  Repeat order for second layer.  Bake at 375 for 30 minutes and/or lasagna is bubbling, or 45 minutes if refrigerated.  Let stand for 10 minutes before serving

Mulligatawny Soup

Apple, Carrot, Cream, Curry, Lemon, Parsley, Rice, Soup, Tomatoes

8  servings

  • 2 T. butter (1/4 stick)
  • ½ cup chopped onion
  • 4 t. curry powder
  • 2 small green apples, peeled, cored and chopped
  • ½ cup diced carrot
  • ½ cup diced celery
  • ½ cup diced green pepper
  • 1/3 cup all purpose flour
  • 3 ½ cups chicken stock or canned low-salt broth
  • 1 16 oz. can diced tomatoes
  • 1/3 cup long-grain white rice
  • 2 t. fresh lemon juice1
  • 1 ½ t. sugar
  • 4 whole cloves
  • ½ cup whipping cream
  • 2 boneless, skinless chicken breast halves, diced
  • 3 T. chopped fresh parsley

Melt butter in heavy large saucepan over medium heat.  Add onion and curry and sauté until onion is tender, about 5 minutes.  Mix in apples, carrot, celery and bell pepper and sauté 5 minutes.  Mix in flour.  Stir 1 minute.  Gradually mix in stock, then tomatoes with their juices, rice, lemon juice, sugar and cloves.  Bring to boil, stirring frequently.  Reduce heat and simmer 15 minutes.  Add cream and chicken and simmer 10 minutes.  Ladle soup into bowls.  Sprinkle with parsley and serve.

Porridge

Breakfast, Miscellaneous, Nuts

Evie Davis

  • 3 cups water
  • ¾ t. salt
  • 1 2/3 old fashioned oats
  • 2/3 cup raisins
  • ½ cup maple syrup
  • ¼ cup dark molasses
  • ¼ cup dark brown sugar
  • ¼ cup chopped walnuts
  • 2 eggs beaten to blend
  • ½ t. each cinnamon and ginger
  • ¼ t. nutmeg

Preheat oven to 350º.  Boil water and salt in sauce pan.  Decrease heat to medium-low and cook oats for 5 minutes stirring frequently.  .  Add all remaining ingredients.  Transfer to buttered 6 cup soufflé dish.  Bake for approximately one hour or until set.

Serve with milk or ice cream

Eggplant, Sausage and Ziti Casserole

Basil, Eggplant, Main Dishes, Mozarella, Olive, Parmesan, Sausage, Tomatoes

Emeril Lagasse – 2001 – via Aunt Evie

  • 2 large eggplants, cut crosswise into 1/3 inch thick rounds
  • ½ cup olive oil, plus more as needed
  •  Salt
  • Freshly ground black pepper
  • 1 cup chopped yellow onion
  • 1 pound Italian sausage, removed from casings
  • 2 T. tomato paste
  • 1 28-oz can whole Italian tomatoes, crushed and their juices
  • 1 t. Italian seasoning
  • ½ cup pitted black olives, coarsely chopped
  • ¼ t. crushed red pepper
  • ¼ cup  minced fresh basil leaves
  • 4 T. butter
  • 4 T. flour
  • 2 cups whole milk
  • 1/8 t. freshly grated nutmeg
  • ½ cup grated parmesan
  • 8 oz. ziti, cooked according to package directions and drained
  • 1 cup grated mozzarella

Preheat oven to 375 degrees.  Lightly grease a 9 by 13 inch casserole dish (or bigger) and set aside.

In a large skillet over medium-high heat, heat ¼ cup oil.  Add egglplant in batches, seasoning both sides with salt and pepper, and cook until golden, adding more oil as needed.  Transfer to a plate as they cook, and set aside.

Heat 2 T. or remaining oil in large skillet.  When hot, but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes.  Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes.  Add the tomatoes, their juices, the Italian seasoning, black olives, 1 t. of salt, and the crushed red pepper.  Reduce the heat to medium- low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.  Remove from the heat.  Add basil and adjust seasoning to taste.

Meanwhile, melt the butter in a medium saucepan over medium-high heat.  Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.  Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.  Remove from the heat and season with the nutmeg and salt and pepper to taste.

Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.  Top with half of the cooked pasta, then half of the sausage-tomato sauce.  Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce.  Pour on the white sauce, then top with the grated mozzarella and parmesan.

Bake for 1 hour, or until puffed and golden brown on top.

Moroccan Chick Pea Stew

Carrot, Chic Peas, Garlic, Potatoes, Rice, Soup, Tomatoes

Cooking Light

  • 2 tsp. olive oil
  • 1 cup  yellow onion, diced
  • 1 cup carrot, diced
  • 2 cloves garlic, minced
  • 1 jalopeno pepper, minced
  • 1 ½ cups Yukon gold potatoes, peeled and cubed
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp tumeric
  • 1/8 tsp salt
  • 1 28 oz. can diced tomatoes, undrained
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 14 oz can broth
  • 3 cups hot, cooked brown rice (or couscous)
  • ½ cup plain yogurt
  • chopped cilantro, for garnish

1.  Heat oil in large saucepan over medium heat.  Add onion, carrot, garlic and jalopeno, sauté 6 minutes, until tender.
2. Stir in potatoe and next 6 ingredients (through broth).  Bring to boil, cover, reduce heat, simmer 15 minutes or until potatoe is tender.
3. Serve, over rice or couscous.  Top with yogurt cilantro.

Serves 6

Cal. 251.  Fat 3.8g   Fiber: 6.8 g,

Amatriciana Sauce

Bacon, Garlic, Main Dishes, Pasta

The New Basics

  • 1/3 cup olive oil
  • 4 -onions, coarsely chopped
  • 8 oz. sliced Canadian bacon, cut into ¾ inch squares (we usually use regular bacon)
  • 4 cloves garlic, crushed
  • 2 cans (35 oz. each) plum tomatoes, drained
  • 2 t. sugar
  • ¾ cup dry red wine
  • salt and freshly ground pepper, to taste

Heat the oil in a medium-size heavy saucepan over medium-high heat.  Add the onions, and sauté for 10 minutes.

Stir in the bacon and garlic, and sauté for 5 minutes more.

Stir in the tomatoes, sugar and wine.  Season to taste with salt and pepper.  Simmer, uncovered, for 45 minutes, stirring occasionally.

Serve over hot pasta.

6 portions; enough for 1 lb. of pasta