Tag: recipes

Smoked Sausage Cassoulet – slow cooker

Beans, Main Dishes, Onion, Pork, Sausage, Tomatoes

We have been making this for many years. It is from an old weight watchers slow cooker cookbook that is falling apart – so thought I better put it on here. We don’t follow the recipe directions at all so I won’t even include them here. Just throw everything in the slow cooker in the morning and let it go at its lowest setting all day… et voila, le dîner est servi.

  • 1 lb pork loin cut up into 1 inch cubes. Boneless pork chops work just fine
  • 2 cups onion chopped pretty fine
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 3 garlic cloves minced fine
  • 1 teaspoon salt
  • 2 14 oz cans diced tomatoes, drained
  • 2 14 oz cans great northern beans, rinsed and drained – if you have time cooked dried beans are always better
  • 1/2 lb smoked sausage cut itnto 1/2 inch pieces – we pretty much always use Slovenians which I highly reccomend

Sprinkle each serving w a bit of parmesan, ground pepper and fresh parsley if you have some.

Bob’s Chicken and Cabbage Salad

Cabbage, Chicken, Garlic, Lemon, Nuts, Salad, Soy Sauce

We have made this a few times now and it’s a keeper. It keeps really well so is perfect to bring to lunch the next day too. I think rotisserie or leftover chicken would work just fine instead of how they do it in the recipe – the marinade doesn’t do much to the chicken. It’s the combination of veggies, crunchy things and the dressing that make this good. Also don’t use as much salt as they call for which is a ton. (I hate how recipes now are specific to brands of salt)

Bon Appetit

  • DRESSING
  • 8 garlic cloves, finely chopped
  • 1 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.)
  • ½ cup vegetable oil
  • ¼ cup Dijon mustard
  • ¼ cup toasted sesame oil
  • ¼ cup unseasoned rice vinegar
  • 3 Tbsp. fresh lemon juice
  • 3 Tbsp. soy sauce
  • Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt (PJH: don’t use this much)
  • Tbsp. plus 1 tsp. sugar
  • 1/2 tsp. freshly ground pepper
  • SALAD AND ASSEMBLY
  • 4 skinless, boneless chicken breasts (about 2 lb.)
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more (PJH: don’t use this much)
  • ¾ cup raw almonds
  • ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced
  • 4 baby bok choy, thinly sliced crosswise
  • 6 scallions, thinly sliced
  • 2 8-oz. cans water chestnuts, drained, quartered
  • 1 7-oz. bag mung bean sprouts (about 2½ cups)
  1. Whisk 8 garlic cloves, finely chopped, one 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.), ½ cup vegetable oil, ¼ cup Dijon mustard, ¼ cup toasted sesame oil, ¼ cup unseasoned rice vinegar, 3 Tbsp. fresh lemon juice, 3 Tbsp. soy sauce, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp. plus 1 tsp. sugar, and ½ tsp. freshly ground pepper in a small bowl to combine.Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk before using.
  2. Pour ½ cup dressing into a medium bowl. Add 4 skinless, boneless chicken breasts (about 2 lb.), sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and turn to coat. Let sit at room temperature at least 30 minutes.
  3. Preheat oven to 350°. Toast ¾ cup raw almonds on a large rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.
  4. Line baking sheet with a piece of foil about twice its length. Remove chicken from marinade, letting excess drip back into bowl, and arrange in a single layer on baking sheet; discard marinade. Fold foil up and over chicken and bring edges together to make a packet; crimp tightly to seal.
  5. Bake chicken until cooked through (an instant-read thermometer inserted through foil and into the thickest part of a breast should register 150°), 30–40 minutes. Let cool in foil, then tear open packet and shred chicken into large pieces.
  6. Place chicken in a large bowl. Add ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 4 baby bok choy, thinly sliced crosswise, 6 scallions, thinly sliced, two 8-oz. cans water chestnuts, drained, quartered, one 7-oz. bag mung bean sprouts (about 2½ cups), and remaining dressing; toss to combine. Taste and season with more salt if needed.
  7. Pile salad on a platter; top with reserved almonds.

  • Do Ahead: Chicken can be marinated 12 hours ahead; cover and chill. Chicken can be baked 2 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.

Pan-Banging Sugar Cookies

Cookies, Desserts

Sarah Kieffer; thevanillabeanblog.com

MMMmmm these are the perfect sugar cookies – crispy on the outside, chewy on the inside and a little bit salty. Sarah Kieffer’s cookie recipes are so good.

Ingredients

  • 2 cups (284 g) all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1 cup (2 sticks or 227 g) unsalted butter, at room temperature
  • 1 3/4 cup (350 g) granulated sugar, divided
  • 1 large egg
  • 1 tablespoon pure vanilla extract

Instructions

  • Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with aluminum foil, dull-side up.
  • In a small bowl, whisk together the flour, baking soda, salt, and cream of tartar. 
  • In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 1/2 cups [300 g] of the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on low speed to combine. Add the flour and mix on low speed until combined. 
  • Form the dough into 3 oz [85 g] balls [1/4 cup] (PJH: 60 g BALLS – 4 COOKIES ON TRAY). Roll each ball in the remaining 1/4 cup [50 g] of sugar. Place 3 or 4 cookies an equal distance apart on the sheet pan. Bake the cookies one pan at a time. Bake until the dough balls have flattened but are puffed slightly in the center, 8 minutes. Lift one side of the sheet pan up about 4 in [10 cm] and gently let it drop down against the oven rack, so the edges of the cookies are set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edges of the cookie. Bake for 14 to 15 minutes total, (PJH: 15 MINUTES )until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. 
  • Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days). 

Corn Chowder

Bacon, Corn, Cream, Onion, Potatoes, Soup

Nothing better with good fresh corn.  I like this recipe that we made recently with some local Ohio Corn

Corn Chowder

recipetineats.com

  • 4 ears of corn (or 4 cups / 750g / 1.5 lb frozen or canned corn, drained)
  • 1 tsp butter (or oil)
  • 250 g / 8 oz bacon , chopped
  • 2 tbsp / 30 g butter (use 3 tbsp if bacon is lean)
  • 1 garlic clove , minced
  • 1 small onion , diced (or half large onion) (yellow, brown or white)
  • 5 tbsp / 60g flour
  • 2 cups chicken broth , low sodium preferred
  • 3 cups milk (I used skim milk and it was fine)
  • 600 g / 1.2 lb potatoes , cut into 1 cm / 2/5″ cubes (about 2 large)
  • 2 sprigs of thyme OR 1 tsp dried thyme
  • 3/4 cup / 185 ml cream
  • 3/4 cup shallots , green part finely sliced (green onions / scallions)
  • Salt and finely ground pepper to taste
  1. Cut the corn off the cob. Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. Keep naked cobs.
  2. Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
  3. Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 – 3 minutes until onion is translucent.
  4. Add flour and mix it in. Cook, stirring, for 1 minute.
  5. Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it’s simmering energetically but not bubbling like crazy or super gently).
  6. Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
  7. Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.

 

Apple Pie Squares

Apple, Desserts

My Grandma Holzheimer always made these.  The recipe was originally from the first Utopia Beach Club cookbook in the late 1970s.

Filling

  • 10-12 medium apples – Grandma Holz always used Granny Smith
  • 1 1/4 cup sugar
  • 1/4 t. salt
  • 1 t. cinnamon
  • 1/2 t. cloves
  • 1/2 mace
  • 3 T. flour
  • 2 t. lemon juice
  • 3/4 cup raisins
  • 1/2 cup chopped walnuts (we usually don’t add these)
  • 1/4 cup butter

Pastry

  • 1 cup shortening
  • 3 cups flour
  • 1 t. salt
  • 1 egg yolk
  • 1/2 cup milk

Topping

  • 1 egg white, stiffly beaten
  • 1 T. sugar
  • 1/8 t. cinnamon

Glaze

  • 1/2 cup sifted confectioners sugar
  • 2 t. milk – approximately

For filling: prepare apples, toss with remaining ingredients, except butter.  Set aside.

For pastry: In bowl, cut shortening into flour and salt.  Beat egg yolk with milk and stir into flour mixture until ball forms.  Divide dough in half.  Roll one part out on a floured cloth to a slightly larger than 15 1/2 x 10 x 1/2 jelly roll pan.  Fit into bottom and up sides of pan.  Top with apple mixture.  Dot with the 1/4 cup of butter.  Roll out the remaining dough and fit over the top.  Seal edges.  Cut vent into top crust.

For topping: combine stiffly beaten egg white with sugar that has been mixed with cinnamon.  Brush over top of pie.

Bake in preheated 375 degree oven for 50 to 60 minutes.

For glaze: Combine confectioners sugar with enough milk to make a thin glaze. Drizzle over pie while still hot.

Notes: 1/2/2016: I made these for the first time yesterday and they worked out well – but I just realized I forgot to do the egg white topping before baking.  Ooops. They were still good.  I would also probably make 1 1/2 time the amount of dough and decrease the amount of spices just a bit.

Basil

Basil, Carrot, garden, Garlic, Main Dishes, Parsley, Pasta, Side Dish, Squash

It’s basil season on Edgecliff and we’ve got lots…

I grew four kinds this year. The standard genovese variety…

…a red variety I forget the name of – different than the one I usually grow (and don’t like it as much)…

…thai basil (going to try thai basil mojitos this weekend)…

…cinnamon basil – too pretty to pick.

If one has lots of basil then of course one needs to make pesto:  One huge load of basil…

…about three heaping cups once trimmed and cleaned…

…about 1/3 cup of pine nuts…

…a couple cloves of garlic (this beautiful garlic is from our CSA and is so much fresher and such a huge difference…who knew)….

Swirl it all together in the Cuisinart with a healthy dose of good olive oil et voila.

Pasta with super fresh pesto and lots of herbs, zucchini with lots of basil and some really cool purple carrots (sauteed in butter and maple syrup).  A beautiful summer plate of freshness.

Peach Pie

Blueberries, Desserts, Peaches

This didn’t last long enough to get a good picture of the finished product

the peaches have been great this summer

beautiful colors

all done

Happy Birthday Jack. 21! He always asks for pie instead of cake.

We have made this twice in the past two weeks. Made two pies yesterday for Jack’s birthday that were gone in 15 minutes.  Both times I also threw some blueberries in also.  I made regular pies instead of the mini pies in the recipe and the strussel topping is y u m m y.

Peach Pie
adapted from America’s Test Kitchen via http://www.mimis-kitchen.blogspot.com
2 1/2 lb peaches, peeled pitted and sliced about 7 cups
1 to 1 1/4 cup sugar
3 to 4 tablespoons corn starch (I used 4 as peaches were ripe and juicy)
1 Tablespoon instant tapioca (I didn’t use this)
Juice and zest of one lemon
Pinch salt
Freshly grated nutmeg
Toss the sliced peaches with lemon juice and zest, 1 cup of sugar, 3 tablespoons cornstarch and 1 tablespoon tapoica, salt and nutmeg.  If your peaches are tart add up to 4 tablespoons more sugar.  If they are very juicy add an additional tablespoon cornstarch. Divide filling among  4 mini pie tins or 1 nine inch pie pan lined with unbaked pie crust.
Strussel Topping
Adapted from America’s Test Kitchen
1 cup all  purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
1 tablespoon fine ground cornmeal.
pinch salt
6 tablespoon unsalted butter, melted
.
In a small bowl, mix all of the dry ingredients together. Drizzle with the melted butter and stir with a fork until roughly combined.
Cover pie(s) with streusel topping and bake in a preheated oven at 425 degrees for 25 minutes.  Reduce heat to 375 degrees and continue baking until the juices are bubbling and the crust is golden brown, about 25 minutes longer. Cool before serving.

 

Garlic and Lemon Pasta with Arugula

Lemon, Main Dishes, Parmesan, Parsley, Pasta

simple, fresh and tasty

the arugula is prolific in the garden now and our first crop of the year

yeay summer

Garlic and Lemon Pasta with Arugula

Bon Appetit, March 2005

1 pound spaghetti, dry
1/2 cup olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
1/4 cup chicken broth
2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup baby arugula   (I would use twice as much)
1/2 cup chopped fresh parsley
Accompaniments: freshly grated Parmigiano-reggiano, sea salt, freshly ground pepper, squeeze of lemon

Cook spaghetti in a large pot of salted boiling water until al dente. Meanwhile, in small saucepan, heat oil and butter over medium-low heat. Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.

Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Use tongs to gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated Parmigiano-reggiano, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.

Zucchini Crudo

Lemon, Salad, Zucchini

a tasty summer salad

we don’t have a mandolin but a vegetable peeler works nicely

lots of lemon is always a good thing

Zucchini Crudo,  Michael Symon via Mary Cavanaugh

Ingredients

  • 2 zucchini (about ¾ pound), thinly sliced
  • 2 yellow summer squash (about 1½ pounds), thinly sliced
  • 1 tablespoon plus ¼ teaspoon kosher salt
  • 1 teaspoon minced garlic
  • 1 shallot, finely sliced
  • Grated zest and juice of 3 lemons, or to taste
  • ½ cup extra-virgin olive oil
  • 1/3 cup slivered or sliced almonds, toasted
  • 1/3 cup chopped fresh dill

 

Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10 to 15 minutes, no longer.

In a large bowl, combine the garlic and shallot, sprinkle with the remaining ¼ teaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). Add the zucchini and squash to the dressing, toss, and serve immediately.

Pea, Asparagus and Fava Bean Salad

Asparagas, Bacon, Beans, Lemon, Parmesan, Peas, Salad

Spring Greens

This recipe is in the latest Bon Appetit and I thought it would be a great dish to serve for Easter dinner.  It was tasty, pretty and very easy.  A keeper.

Bon Appetit, April, 2013

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely grated Pecorino or Parmesan
  • 1 tablespoon (or more) fresh lemon juice
  • Kosher salt, freshly ground pepper
  • 2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed (I used frozen edame as I couldn’t find any fava beans)
  • 2 bunches asparagus, trimmed, stalks peeled if thick
  • 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
  • 1/2 cup vegetable oil
  • 1 shallot, thinly sliced
  • 4 slices bacon, cooked and crumbled

Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.

Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.

If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.

Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.

Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.

DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.