SIMPLE FOOD - SIMPLY DELICIOUS

Sunday, July 31, 2011

C IS FOR CHICKEN

CHICKEN
“Poultry is for the cook what canvas is to the painter.”
Jean Anthelme Brillat-Savarin
19th Century French gastronome
And so it would seem. Officially called Gallus Gallus, there are endless recipes for roasting, stewing, frying, baking, saucing; boned, skinned and stuffed. When President Herbert Hoover declared “a chicken in every pot” to make political points, he was paraphrasing King Henry IV of France (1553-1610) – “I want there to be no peasant in my kingdom so poor that he is unable to have a chicken in his pot on Sundays.” As interesting as that may be, it wasn’t until after World War II that chicken was within reach of most American families. Only the affluent and chicken farmers could manage what we now take for granted as every day fare. Here we share with you a mere 8 chicken recipes with 6 suggested side dishes. Enjoy!

ROAST CHICKEN
Serves 4-6
Yes, everybody has a recipe for Roast Chicken. But not like this one. This is based on a recipe from author Lillian Hellman and has changed but slightly over the years. To our minds it is the only Roast Chicken that is crispy and moist at the same time. We try a “new” recipe every so often and always say “why didn’t we have the Lillian chicken?” Start a day ahead. It has to refrigerate overnight.

INGREDIENTS
1 roasting chicken
Butter as needed – no margarine, at room temperature
Salt and freshly ground pepper as needed
Lemon juice
1-2 onions, peeled and quartered
1 red bell pepper, seeded and quartered, optional
2 cloves garlic in slivers
1 Tablespoon extra-virgin Olive Oil
Fresh oregano sprigs and leaves

Cheesecloth for lining the cavity of the chicken. (This is a neat trick for any poultry, including the Thanksgiving turkey. It allows you to remove the stuffing in one movement without leaving anything behind. Especially important with turkey dressing/stuffing.)

INSTRUCTIONS
Rinse the chicken inside and out making sure to remove anything in the cavity. Pat dry with paper towels inside and out. Place on a paper towel lined plate and place in the refrigerator, uncovered, over night. The skin will dry and make it crispy when roasted. That’s a secret.

About 2 hours before serving time, preheat the oven to 400°. Squeeze lemon juice evenly into the cavity. Line the cavity with dampened cheesecloth. Toss onion, bell pepper and garlic with olive oil and salt and pepper. Pack cheesecloth lined cavity alternately with onion, bell pepper and garlic, and some sprigs of oregano. Coat the outside of the chicken well with butter. Sprinkle with salt and pepper and oregano leaves, rubbing it into the skin. Place in a roasting pan and place into the
oven. Roast 1-2 hours, depending on the size of the chicken, until the skin is crisp.

MASHED POTATOES SUPREME
Serves 8
These are just THE BEST mashed potatoes on the planet. There is nothing better to serve with Roast Chicken. Add a simple steamed vegetable – broccoli, asparagus or Brussels sprouts come to mind – and you have Sunday dinner fit for royalty or at least company.

INGREDIENTS
3 pounds potatoes, peeled and cut into 2-inch pieces
6 cloves of garlic, peeled
1 large head cauliflower, trimmed and cut into florets
1 cup butter
1 teaspoon salt
½ teaspoon freshly ground pepper
Milk as necessary and, perhaps, not
Parsley, chopped for garnish if desired

INSTRUCTIONS
Place potato pieces and garlic cloves in a large pot and cover with cold water. Salt lightly. Place a vegetable steamer over potatoes, cover and bring to a boil. Reduce heat and simmer 15 minutes.

After potatoes have steamed 15 minutes, place cauliflower florets in steamer basket over potatoes and steam until very tender – about 15 minutes. Remove steamer basket and cauliflower from saucepan and cool slightly. Continue to cook potatoes until tender. When potatoes are done, drain, reserving potatoes and garlic. Return pan to heat and shake over open flame until potatoes are dry. Set aside.

Place cauliflower and butter in a food processor fitted with the steel blade and puree until very smooth, adding milk if necessary – usually not.

Mash potatoes with garlic by hand or with a ricer. (Do not use a food processor unless you want glue.) Combine with cauliflower. Season with salt and pepper. Garnish with parsley.  May be reheated in a microwave, if necessary.

CHICKEN POT PIE
Serves 6 – halves well for smaller families
We love Chicken Pot Pie! There is something so “homey” about it! If you have left over Roast Chicken you can use it here or buy a rotisserie chicken or microwave chicken pieces. And if you have gravy, by all means use it for all or part of the chicken broth.

INGREDIENTS
1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion or more to taste
½ teaspoon salt
¼ teaspoon freshly ground pepper
1-3/4 cups chicken broth
2/3 cup whole milk
2-1/2 to 3 cups cubed chicken
1 cup frozen green peas
1 cup diced carrots
½ cup sliced mushrooms
Small jar of diced pimento, if desired
Double crust pie pastry, recipe follows

INSTRUCTIONS
In a 2-quart saucepan heat butter until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture bubbles. Stir in broth and milk all at once and combine with a whisk until smooth. Stirring constantly, heat to boiling. Boil and stir one minute. Stir in chicken, peas and carrots. Set aside.

Preheat oven to 425°. Prepare pastry. Roll a little more than half the pastry into a 12-inch round. Lift into a 9-inch x 2-inch ungreased cake pan. Do not trim overhang. Pour chicken mixture into prepared pan. Roll remaining pastry into an 11-inch round. Place on top of chicken mixture and, with the overhang, turn the edges under and flute. Cut slits near the center to allow the steam to escape. Bake 35 minutes or until crust is golden brown.

DOUBLE CRUST PIE PASTRY
INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening – COLD
2 Tablespoons butter – COLD
2 Tablespoons cider vinegar
2-3 Tablespoons COLD water

INSTRUCTIONS
Combine flour and salt in a medium bowl. Cut in shortening and butter with a pastry blender until particles resemble coarse crumbs. Sprinkle evenly with vinegar and stir with a fork to moisten flour. Sprinkle with water, a Tablespoon at a time, while stirring with a fork until the pastry holds together. Form into a ball, flatten into a disc and smooth the edges. Roll as desired.

The following two recipes are our favorites using chicken and Italian sausage, a combination that we are especially fond of. They play off each other beautifully. The first is a New Orleans Cajun recipe using the culinary “holy trinity” of both Cajun and Creole cooking: onions, peppers and celery. The second I learned in my first international cooking class at Cabrillo College from Instructor and mentor Claire Biancalana. Claire later became president of the college and is still my inspiration.

CAJUN CHICKEN AND SAUSAGE MAQUE CHOUX
Serves 6

INGREDIENTS
1 Tablespoon canola oil
¾ pound Italian Sausage in ½-inch balls
                 (See B is for Beans for recipe if you want to make your own sausage)
3 pounds chicken thighs with skin, excess fat removed
Salt and freshly ground pepper to taste
3 medium onions, chopped
I yellow or red bell pepper, diced
1 green bell pepper, diced
1 large celery rib, sliced
2 sprigs fresh oregano
½ teaspoon chili powder
½ teaspoon salt
2 15 ounce cans corn kernels, drained – reserve 2 Tablespoons of liquid
1 pint basket cherry tomatoes, halved
¼ cup chopped fresh basil leaves
Crusty rolls for serving

INSTRUCTIONS
Heat oil in a Dutch oven over moderately high heat until hot but not smoking. Brown sausage balls. Remove to a plate and set aside.

Pat chicken dry and season with salt and pepper. Brown chicken, skin side down, in fat remaining in Dutch oven. Turn over and brown underside. Transfer to another plate and set aside.

Pour off all but 1 Tablespoon of fat from Dutch oven. Sauté onions, bell peppers, celery, oregano, chili, and salt over moderately high heat, stirring occasionally, 4 minutes. Add corn and reserved 2 Tablespoons liquid and cook, stirring, 2 minutes. Stir in sausage and tomatoes.

Nestle chicken into mixture; cover and simmer, stirring occasionally, until chicken is cooked through – about 40 minutes. Remove from heat, stir in basil and season with salt and pepper to taste. Serve in soup plates with crusty rolls for mopping up juices.

POLLO DI SALSICCE – CHICKEN WITH SAUSAGE
Serves 6-8

INGREDIENTS
3 whole chicken breasts, boned, skinned and sliced lengthwise into 1/2 –inch thick strips
½ cup extra -virgin olive oil
1 teaspoon leaf sage
2 cloves garlic, peeled and mashed
Juice of 1 lemon
¼ teaspoon salt
¼ teaspoon red pepper flakes
1 Tablespoon extra- virgin olive oil
3 Italian sausage, sliced (or the equivalent in homemade Italian sausage from B is for Beans)
¼ cup butter
1 cup sliced mushrooms
3 large onions sliced in ½ moon thin slices
¼ cup dry red wine
1 pound can Italian Tomatoes, drained
Parmesan cheese, grated

INSTRUCTIONS
Mix together olive oil, leaf sage, garlic, lemon juice, salt and red pepper. Pour over chicken strips in a shallow baking dish and marinade, covered, in the refrigerator at least 4-6 hours and up to overnight.

In a large skillet heat 1Tablespoon of oil and fry the sausage until well browned. With a slotted spoon transfer sausage to a cooktop casserole or Dutch oven. Discard fat from skillet. Add butter to the skillet and sauté mushrooms. Add to casserole. Sauté onions over low heat until soft and caramelized – about 20 minutes. Remove to casserole. Drain the chicken strips, reserving the marinade, add to the skillet and sauté until opaque and lightly browned. Add to the casserole.  Add reserved marinade, wine and tomatoes to the skillet and cook, breaking up the tomatoes, uncovered 25 minutes or until slightly thickened. Pour over chicken-sausage mixture, stir to combine and reheat. Serve sprinkled with parmesan cheese. NOTE: drain off olive oil if necessary.

CHICKEN ADOBO FILIPINO
Serves 4
A humble home-style dish I learned when in the Navy and stationed at Sangley Point in the Philippines oh, so many years ago – lifetimes actually! I think I lived on this and Pancit and Dim Sum steamed buns the two years I was there. And I have never grown tired of them!

INGREDIENTS
4 chicken legs and thighs
4 large cloves garlic, chopped
1 Tablespoon canola oil
½  cup cider vinegar
¼ cup soy sauce
1 teaspoon whole black peppercorns
1 large bay leaf
Steamed rice for serving, if desired

INSTRUCTIONS
Wash chicken and dry thoroughly. Heat oil in a Dutch oven over medium high heat until very hot but not smoking. Add chicken, skin side down, and brown well. Turn and brown the other side – about 5 minutes per side. Remove to a plate and set aside.

Pour off all but 1 Tablespoon of fat from the pot and cook garlic over moderately low heat until golden. Do not burn or it will be bitter. Add vinegar, soy, peppercorns and bay leaf. Stir to combine. Return chicken to the pot, skin side down, and simmer, covered, 15 minutes. Remove cover and turn chicken skin side up. Continue cooking until sauce thickens and coats chicken – about an additional 15 minutes.  Serve with steamed rice if desired.

BUTTERY BAKED CHICKEN BREASTS
Serves 6
A rest in a sour cream-lime based marinade overnight in the refrigerator and this melt-in-your- mouth delight will fascinate your palate and please your tummy. Really, really EZ! Served with Baked Parmesan topped Cherry Tomatoes and Microwaved Rice Pilaf it is fit for guests as well as family!

INGREDIENTS
6 chicken breast halves
8 ounces sour cream
1-1/2 Tablespoons lime juice
2 teaspoons Worcestershire sauce
2 teaspoons celery salt
1 teaspoon paprika, Hungarian preferred
½ teaspoon salt
½ teaspoon freshly ground pepper
2-3 cloves garlic, minced

1 cup dry breadcrumbs
3 Tablespoons butter, melted
3 Tablespoons solid shortening, melted

INSTRUCTIONS
Rinse chicken breasts and pat dry with paper towels. In a 9x9-inch baking dish, combine sour cream and next seven ingredients. Add chicken breasts and turn to coat evenly with marinade, covering each piece well. Cover and refrigerate overnight.

Preheat oven to 350°. Line a jelly roll pan with foil and grease lightly. Place bread crumbs in a pie plate. With tongs, remove chicken from marinade and coat with bread crumbs. Place in a single layer on prepared pan. Discard any remaining marinade. Combine melted butter and shortening and evenly spoon half over chicken pieces. Bake 45 minutes. Spoon remaining butter and shortening evenly over chicken. Bake until chicken is tender and golden brown – about 15-20 minutes longer.

BAKED PARMESAN CHERRY TOMATOES
Serves 2-3 – may be doubled

INGREDIENTS
1 Tablespoon extra -virgin olive oil
1 12 ounce basket cherry tomatoes – or grape tomatoes work well too
½ teaspoon salt
½ teaspoon freshly ground pepper
2 Tablespoons minced fresh parsley
2 Tablespoons freshly grated Parmesan cheese

INSTRUCTIONS
Pour oil into a broiler proof baking dish. Add tomatoes and toss to coat. Sprinkle, in order, with salt, pepper, parsley and Parmesan cheese – Do Not Toss.  Preheat oven to 400° (350° will work with the Chicken Breasts but allow extra time.) Bake tomatoes until plump but not split – about 12 minutes. Switch on broiler and broil until tomatoes split and cheese is browned – about 3 minutes.

MICROWAVED RICE PILAF
Serves 4
INGREDIENTS
1 cup jasmine rice or other long grain rice
2 teaspoons chicken bullion
1 Tablespoon dried minced onion
¼ cup minced fresh Italian parsley
2 teaspoons extra-virgin olive oil
1 teaspoon hot sauce such as tabasco
1 cup water

INSTRUCTIONS
Place rice in an 8-cup microwave safe bowl. Add remaining ingredients in order and stir to combine. Microcook, uncovered, on high 13 minutes and 30 seconds or until liquid is absorbed. Stir with a fork to combine and serve.

THAI BASIL CHICKEN
Serves 4
If there is one world cuisine that we love, it’s Thai. It has the right fusion of fire and flavor we look for when we want spice! This is a simple stir-fry that needs to marinate a bit, but is easy to wok in a flash. Serve with steamed rice and the Thai cucumber relish that follows to cool the heat.

INGREDIENTS
Thai Marinade:
1 Tablespoon chopped fresh ginger root
4-5 serrano chili peppers
¼ cup low sodium soy sauce
¼ cup dry sherry
½ cup canola oil

1 pound chicken breasts, skinned, boned, and cut into 1-inch cubes
¼ pound thin green beans in 1-1/2-inch lengths
¼ pound yellow summer squash or chayote in 1/8-inch diagonal slices
1 large carrot in 1/8-inch diagonal slices
1 onion, in thin half- moon slices
4-5 serrano chili peppers, seeded and chopped
3 Tablespoons thinly sliced fresh basil
Salt to taste
Chili oil to taste
Thai Cucumber Relish, recipe follows
Rice for serving

INSTRUCTIONS
Combine marinade ingredients in a nonreactive bowl and add chicken cubes, tossing to coat well. Cover with plastic wrap and set aside at room temperature at least 1 hour or refrigerate at least 4 hours. The longer, the hotter.

Remove chicken cubes from marinade, allowing the marinade to drain back into the bowl. Strain marinade and reserve.

Heat a wok over high heat until almost smoking. Add chicken cubes to wok and stir-fry over high heat until chicken is almost done – about 3 minutes. Really stir-fry – don’t allow the chicken to sit on the bottom of the wok at all. Remove chicken from wok and set aside.

Allow the wok to return to almost smoking and add beans, carrots and reserved marinade. Cook 2 minutes, stirring, and then add squash and onion. Continue stirring 2 minutes more. Turn off heat. Return chicken to wok and toss to coat evenly. Add basil and season with salt and chili oil to taste. Serve with rice and Thai Cucumber Relish.

THAI CUCUMBER RELISH
This doubles nicely if you are so inclined.

INGREDIENTS
1 cup rice vinegar – not seasoned – or white vinegar
¼ cup sugar

4-inch piece cucumber, unpeeled
1 medium carrot, peeled
6 shallots or ½ red onion, quartered and thinly sliced
2 serrano chilies, finely sliced into rounds with seeds
1 Tablespoon chopped peanuts

INSTRUCTIONS
Boil vinegar and sugar in a small saucepan until sugar is dissolved and the mixture is syrupy. Quarter cucumber lengthwise and very thinly slice into triangles. Halve carrot and thinly slice into half rounds. Add cucumber, carrot, shallots and serrano to sugar mixture and combine. Chill until serving time. Toss with peanuts just before serving.

TANDOORI MURG – Indian Spice Roasted Chicken
Serves 4
From Thailand to India and a different kind of spicy. Based on the recipe from Gaylord India Restaurant in Ghirardelli Square in San Francisco - considered to be the best Indian food this side of New Dehli. Don’t know if that is true, but it is terrific. Served with Kismis Pillau (rice pilaf) and Rayta, another cucumber relish to diminish the heat, it is a step into yet another exotic culture. Start a day ahead, if you want to marinate overnight. That’s what we prefer. But we like spicy!

INGREDIENTS
8 chicken thighs, with bone, skinned
2 teaspoons vegetable oil

For The Spice Paste:
6 cloves garlic, peeled
1 1-inch piece peeled fresh ginger root, cut in quarters
1 cup plain yogurt, no sugar
Juice of 1 lemon or large lime
1 teaspoon salt
1 teaspoon cayenne pepper
1 Tablespoon Spanish or Hungarian paprika
1 teaspoon ground cumin.

2 red onions, for garnish

For The Yogurt Sauce:
½ cup plain yogurt
1 Tablespoon minced red onion
1 teaspoon fresh lime juice
Pinch chili powder or cayenne pepper


INSTRUCTIONS
Remove any fat from the chicken. Make 3-4 diagonal cuts about ¼ inch deep in the meaty side of each thigh. Place in a container in a single layer, skin side up. 

For The Spice Paste: In a food processor fitted with the steel blade and with the motor running drop the garlic cloves through the feed tube and mince. Then drop the ginger through the feed tube and mince. Add remaining paste ingredients and pulse to combine. Spread the spice paste evenly over the chicken. Cover and marinate at room temperature for at least 30 minutes or in the refrigerator overnight for a spicier flavor.

Halve the onion through the root end and thinly slice into quarter moons. Reserve enough to measure 1 Tablespoon minced onion for the yogurt sauce. Place remaining onion slices in a bowl of iced water to crisp and refrigerate until serving.

For The Yogurt Sauce: Combine minced onion, yogurt, lime juice and chili powder or cayenne in a small bowl and set aside.

Line a baking sheet with foil. Place a rack over the foil and coat with cooking spray if you want. Without crowding, arrange chicken thighs on the rack, skin side up, with the marinade that clings to them. Drizzle with 1 teaspoon of the oil. Place broiler rack so chicken will be 3 inches from the heat source. Preheat broiler for at least 30 minutes. Slide chicken under broiler and broil for 8 minutes. Remove, turn skin side down, drizzle with remaining oil. Return to broiler and broil until lightly browned and cooked through – about 6 minutes.

Drain onion slices well. Top chicken with yogurt sauce and onion slices. Serve any remaining onions slices at the table. 

KHEERA KA RAYTA – Cucumber in Yogurt
INGREDIENTS
1 medium cucumber, sliced in half lengthwise and seeded, cut into 1/8-inch strips, then crosswise           into ½-inch pieces
1 Tablespoon finely chopped onion
1 teaspoon salt
1 small, firm, ripe tomato, cut crosswise into ½-inch thick rounds, sliced into 1/2–inch strips, then
                Into ½-inch cubes
1 Tablespoon finely chopped cilantro or to taste
1 cup plain yogurt
1 teaspoon ground cumin, toasted in a small skillet over low heat 30 seconds

INSTRUCTIONS
Combine cucumber, onion and salt in a small bowl, mix thoroughly and let stand at room temperature 15 minutes. Squeeze the mixture gently in a clean kitchen towel to remove excess liquid. Place in a medium bowl and add tomato and cilantro and toss together gently but thoroughly. Combine yogurt and toasted cumin and pour over cucumber mixture, tossing to coat evenly. Cover tightly and refrigerate at least 1 hour.

KISMIS PILLAU – Indian rice pilaf
INGREDIENTS
2 Tablespoons butter
1/8 teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 cup long-grained rice, Basmati preferred
1 Tablespoon chicken bouillon
¼ teaspoon salt
½ cup raisins
¼ cup toasted slivered almonds, optional

INSTRUCTIONS
Melt butter in a Dutch oven or large pot. Combine cloves, cinnamon and cardamom and fry lightly for 1 minute, stirring constantly. Add rice and stir until each grain is well coated. (You may stop at this point and continue later). Stir in the chicken bouillon, salt and water and bring to a boil. Cover, turn heat to low and simmer 25-30 minutes or until all the water has been absorbed. Remove from heat and stir in the raisins and almonds.

Monday, July 18, 2011

B IS FOR BEANS

BEANS
A few Basic Bean Recipe’s and some side dishes to get you thinking about this hardy, healthy and satisfying legume. Of course, to be fair, we must address the “toot” problem.
                                               
Beans, beans, the musical fruit
The more you eat, the more you toot
The more you toot, the better you feel
So eat some beans at every meal!
Anonymous

One simple solution is suggested: add a pinch of ground ginger when cooking them and you won’t give a “toot.” Truly, give it a shot and see if it won’t work for you. For some reason the ginger counteracts the – and here’s a word to remember – oligosaccharides that your intestinal bacteria are attracted to.

As an added precaution the following soaking methods are recommended for dry beans. (For canned beans, simply rinse well and drain. Add the ginger if using.)

EZ Quick Soak: wash and pick over beans to check for and remove any pebbles or debris. Beans will increase in size as they soak so choose a pot large enough to allow for this. Place the beans in the pot and cover with 2-3 inches of unsalted water. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Drain the beans, discarding the water. Cover with 2 inches of fresh cool water and soak for 30 minutes. Drain, rinse and proceed with the recipe.

EZ Quick Soak 2: Place the washed and picked over beans in a large pot, cover with 2 inches of water and bring to a boil. Remove from the heat, cover and let stand 1 to 2 hours.  Drain and, if called for, use fresh water for cooking.

An added note: you may add 2-3 teaspoons of vegetable oil to the pot to help prevent boil overs and reduce foaming. Never add salt to beans before cooking. It will toughen the skin and prevent absorption of liquid. Use caution in adding acidic ingredients like wine, vinegar, lemon juice and even tomatoes before the beans reach desired texture. If you do they will not soften further.
Bean Appétit!



VERMONT BAKED BEANS
An old stand-by of my New England Grandmother’s. Beans on Friday night and Beans for breakfast on Saturday morning.
Serves 4-6
INGREDIENTS
1 pound white beans (Navy or Pea)
Water
2 teaspoons dry mustard
1/8 teaspoon freshly ground pepper
¾ cup pure maple syrup
2 Tablespoons molasses
¼ pound square of bacon, scored
1 large onion, peeled and scored
¾ teaspoon salt

INSTRUCTIONS
Wash and sort beans. Soak overnight in cold water to cover by 2 inches. Drain and place in a large pot. Cover with fresh water – 2 inches above beans - and heat to boiling. Cover and simmer 45 minutes. Turn off heat and let set until ready to bake.

Preheat oven to 275°. Drain Beans. Place beans in a bean crock or large casserole that can be covered. Mix the mustard, pepper, maple syrup and molasses together and pour over the beans. Stir thoroughly. Push bacon and onion deep into beans. Add enough water so that it is visible but does not cover beans. Cover and bake 3 hours. Stir each hour, adding water if dry. Uncover after 3 hours, stir in salt and add water if dry. Bake an additional 1-1/2 hours.

Here are two sides we always have with Vermont Baked Beans.

SPINACH SALAD
Serves 2 – may be doubled
INGREDIENTS
1 10 ounce bag prewashed spinach
¼ cup extra-virgin olive oil
1 large clove garlic, slivered
3 Tablespoons red wine vinegar
Pinch of salt
Dash of freshly ground pepper

4 slices bacon, crisply fried and crumbled
1-2 hard cooked eggs, chopped

INSTRUCTIONS
Remove spinach stems and tear leaves into bite-size pieces. Chill until serving time. In a 1 cup measure place slivered garlic in ¼ cup olive oil and let stand a minimum of 1 hour. Just before serving, remover garlic slivers from oil, add vinegar, salt and pepper and combine. Place spinach in a serving bowl and pour dressing over all. Toss until leaves are well coated. Sprinkle with bacon and egg. Serve on chilled plates.

JOHNNYCAKE CORNBREAD
Serves 4-6
INGREDIENTS
1-1/3 cup sifted all-purpose flour
1 cup yellow cornmeal
¼ cup granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup whole milk
¼ cup melted butter
1 egg, beaten

INSTRUCTIONS
Preheat oven to 400°. Grease a 9-inch pie plate well. Mix dry ingredients. Combine and add remaining ingredients and mix just until blended. Pour into prepared pan and bake 25 minutes. Cut into wedges to serve. Honey is a nice addition!

GLORIFIED BEANS
This comes from a Las Vegas show girl we called Big Red. We worked together often at 20th Century Fox. She was Suzy Parkers stand-in and a great cook!
Serves 4-6
INGREDIENTS
1 medium onion, grated
4 cloves garlic, minced
1 28 ounce can of baked beans
1 6 ounce can tomato paste
2 Tablespoons Worcestershire sauce
1 Tablespoon granulated sugar
1 Tablespoon chili powder (recipe follows if you want to make your own)
11 prunes, pitted and chopped

1 cup grated cheddar cheese

INSTRUCTIONS
Preheat oven to 300°. In a casserole that can be covered, mix together all ingredients except the cheese. Top with the cheese, cover and bake 1 hour.

FIREHOUSE CHILI POWDER
Makes 5.5 ounces
INGREDIENTS
6 Tablespoons paprika – Hungarian or Spanish preferred
2 Tablespoons turmeric
1 Tablespoon red pepper flakes
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon ground chili
 ½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground cloves

INSTRUCTIONS
Combine all ingredients in a food processor fitted with the steel blade and blend to a fine powder. Store in a jar with a tight fitting lid in the refrigerator.

CHICKEN & SAUSAGE CASSOULET-STYLE
From the French region of Languedoc, this classic dish is usually made with duck or goose but, always with white beans. The sausage here is Italian giving it an international twist and a flavor that I like!
Serves 4-6
INGREDIENTS
1 pound white beans (Navy or Pea)
Water as needed
1 cup celery, sliced
1 cup carrots, sliced
2 cubes beef bouillon

1 pound Italian sausage (recipe follows if you want to make your own) or Polish sausage, skinned and sliced into thick chunks
3 pounds chicken, with giblets, cut into serving size pieces, giblets reserved

1 cup chopped onion
3 cloves garlic, minced
1 cup V8 or tomato juice
½ cup dry sherry
1 Tablespoon Worcestershire sauce
1 Tablespoon finely chopped fresh basil
2 Bay leaves
1 teaspoon salt or to taste

Bread crumbs or panko
Paprika, Spanish preferred

INSTRUCTIONS
In a stock pot or large kettle, combine beans and 8 cups of water. Bring to a boil. Boil 2 minutes. Turn off heat and let stand 1 hour. Drain. Add 8 cups of fresh cold water, celery, carrots, and bouillon and chicken giblets. Bring to a boil. Reduce heat and simmer 1 hour.

Roll Italian sausage, if using, into 1 inch balls. Broil until browned on all sides. Remove and set aside. Broil chicken pieces until nicely browned on both sides. Remove and set aside.

Preheat oven to 325°. Drain beans, reserving liquid. In a large casserole, combine beans and vegetables with reserved sausage, onion, garlic, V8 or Tomato juice, sherry, Worcestershire, basil, bay leaves and salt. Top with chicken pieces and pour 1 ½ cup reserved bean liquid over all. Sprinkle with Bread crumbs or panko, then with paprika. Cover and bake 1 hour or until beans are tender, adding additional bean liquid if they are getting too dry.

OLD WORLD ITALIAN SAUSAGE
5 pounds – can be halved or even less

INGREDIENTS
5 pounds freshly ground pork with some fat
3 cloves garlic
2 Tablespoons coarse salt
2 Tablespoons fennel seeds
2 teaspoons black peppercorns
15 small dried hot peppers (Chile de arbol), seeds removed
½ teaspoon dried thyme
1¼ teaspoons coriander seeds

INSTRUCTIONS
In a food processor fitted with the steel blade and with the motor running, drop the garlic through the feed tube and mince. Add salt, fennel, peppercorns, hot peppers, thyme and coriander. Process until combined. The mixture should almost be a powder.

Place the ground pork in a large bowl, add the processed ingredients and knead together with your hands until well combined. Divide into 1 pound or ½ pound amounts, wrap for freezing and freeze. Great for pizza and for pasta sauces!

CHILI BEANS CON CARNE
This is from my Texas Grandmother. “It isn’t chili without Oregano AND cumin” was her motto. So be it! This is Chili the way we like it. Vary the chili powder to your heat preference.
Serves 4-6
INGREDIENTS
2 Tablespoons rendered bacon fat
1 pound ground beef
1 pound ground pork (or use the Italian Sausage above)
3 large cloves garlic, minced
1 cup chopped onion
2 jalapeño peppers, minced
1/3 cup chili powder or to taste (recipe above)
1 pound 13 ounce can tomato puree
2 teaspoons dried oregano, Mexican preferred
1 teaspoon ground cumin
2 – 1 pound cans red beans or beans of your choice – 1 with liquid, 1 drained
Serve with:
Corn dumplings, optional – recipe follows
Chopped onion
Chopped cilantro
Grated cheddar cheese

INSTRUCTIONS
In a large pot, heat bacon fat. Add ground beef and ground pork and brown well. Add garlic, onion and jalapeño and cook until onion is transparent. Add chili powder and toss to coat ingredients. Add Tomato puree, oregano and cumin and combine. Cover and simmer 20 minutes to allow the flavors to blend. Add beans and heat through. Top with corn dumplings if using.

CORN DUMPLINGS
INGREDIENTS
1 cup all-purpose flour
½ cup yellow cornmeal
2 teaspoons baking powder
¾ cup whole milk
 7 ounces corn nibblets, drained or frozen corn defrosted

INSTRUCTIONS
In a medium bowl, combine flour, cornmeal and baking powder.  In a small bowl combine milk and corn. Stir milk mixture into flour mixture just until combined. Drop by Tablespoons on top of hot chile, cover and simmer 15-10 minutes or until fluffy and not doughy on the bottom.

TEX-MEX BLACK BEAN SOUP
Nothing better on a cold stormy day. Filling and fulfilling with the following Quesadillas!
Serves 4
INGREDIENTS
2 15 ounce cans black beans, drained and rinsed
1 Tablespoon canola oil
1 medium onion, finely chopped
4 cloves garlic, pressed
2 teaspoons chili powder or chili piquin molido
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
2 cups low salt chicken broth
1 cup water
For garnish:
Chopped cilantro
Hard cooked eggs, chopped
Lime wedges
White vinegar
Serve with:
Sausage Quesadillas, if desired – recipe follows

INSTRUCTIONS
In a 3 quart pot, heat oil over medium heat. Add onion and cook until tender – about 5 minutes. Stir in garlic, chili powder, cumin and red pepper flakes, and cook 30 seconds. Add broth, water and drained beans. Heat to boiling, reduce to simmer and cook, uncovered, 15 minutes.

Transfer solids to a food processor fitted with the metal blade and puree. Return to pot and heat through. Ladle into soup bowls and garnish with cilantro and hard cooked egg. Serve with lime wedges and vinegar.

SAUSAGE QUESADILLAS
Serves 4

INGREDIENTS
¼ pound Italian sausage, recipe above if desired
1 small red onion, thinly sliced
1 small red bell pepper, julienned
4 teaspoons canola oil, divided
2/3 cup frozen corn, defrosted
½ teaspoon chili powder
¼ teaspoon dried oregano, Mexican preferred
¼ teaspoon freshly ground pepper
1 tomato, seeded and finely diced
4 8-inch flour or corn tortillas
1-1/2 cup shredded Monterey Jack or Jalapeño Jack cheese
Salsa, recipe follows, and sour cream, optional

INTRUCTIONS
Break up sausage in a large skillet and cook until well browned. Drain if necessary and set aside. Add 2 teaspoons of oil to the skillet and sauté onion and red pepper about 5 minutes. Add corn, chili powder, oregano and pepper and stir until vegetables are crisp tender. Stir in tomato and reserved sausage and heat through.

Spoon the sausage mixture on one half of each tortilla. Divide the cheese evenly on top of the sausage mixture and fold the tortilla over. Add the remaining 2 teaspoons of oil to the skillet. When the oil is hot, add the filled tortillas cheese side down and cook until well browned. Turn over and cook on the remaining side until cheese is melted. Serve with salsa and sour cream.

FRESH TOMATO SALSA
About 2 cups
INGREDIENTS
4 small ripe tomatoes, peeled and chopped – should be about 2 cups
½ cup finely chopped onion or to taste
2 jalapeño peppers, seeded and minced
1 Tablespoon sugar
1 teaspoon salt
½ cup chopped minced cilantro or to taste
½ teaspoon fresh oregano leaves, minced
2 Tablespoons canola oil
1 Tablespoon fresh lime juice or to taste
1 Tablespoon cider vinegar

INSTRUCTIONS
In a large bowl, combine all ingredients. Cover and refrigerate to blend flavors.

THREE BEAN SALAD
A bity goes-with-everything salad
Serves 4-6
INGREDIENTS
½ cup granulated sugar
1 teaspoon celery salt
Salt to taste
¼ teaspoon freshly ground pepper
½ cup cider vinegar
¼ cup canola oil
1 red onion thinly sliced
¼ cup finely chopped green pepper
1 16 ounce can cut green beans, drained
1 16 ounce can garbanzo beans drained and rinsed
1 16 ounce can red kidney beans, white, beans, black beans or beans of your choice, drained and rinsed

INSTRUCTIONS
In a large bowl combine sugar, celery salt, salt and pepper. Add vinegar and oil and mix to combine. Add remaining ingredients and toss to coat well. Cover and refrigerate several hours or overnight.


 







 






Tuesday, July 12, 2011

APPLE PIE

Tart-sweet and oh, so delicious. This pie came into being when we wanted an Apple Pie that wasn’t just sliced apples or applesauce, but had a more firm texture. Guess I have been making it for over 40 years now and we never tire of it!

INGREDIENTS

Flaky Pie Crust dough for double crust, recipe follows

2 Tablespoons all-purpose flour

1 cup plus more to sprinkle on top

8 Granny Smith apples, peeled, cored and cut into quarters

1/8 teaspoon cinnamon or nutmeg or to taste

2 Tablespoons butter in bits

½ a lemon, optional

Aluminum foil

INSTRUCTIONS

Line a 9-inch pie pan with half the pie dough, trim at the counter level, roll under and flute, refrigerate. Preheat oven to 350°.

Sprinkle flour evenly over bottom of pie shell. Sprinkle ¼ cup sugar evenly over flour. Place apple quarters, cut side down, in a concentric circle around edge of pie shell and fill the center. Add additional apple quarters in a second row on top of first circle and center using all of the quarters. Cover evenly with ¾ cup remaining sugar. Dust with cinnamon or nutmeg. Distribute butter bits evenly over top. Squeeze lemon juice over all.

Roll remaining half of pie dough into a 10-inch circle. With a cookie cutter of your choice, cut as many shapes as possible. (I usually use one that is scalloped, but sometimes diamonds or hearts as the mood strikes). Cover the top in an attractive design, overlapping but leaving some small open spaces for steam to escape. Fold a sheet of aluminum foil (that will wrap around the pie plate with enough room to pinch together) in quarters to make a strip. Wrap around the pie plate and pinch together to hold well. Brush surface of dough lightly with ice water and sprinkle with sugar as desired. (I use lots because it crunches up – but that is relative). Bake 1 hour or until the crust is browned, the sugar crunchy and the apples tender when poked with a sharp knife. Remove to a wire rack, remove foil and cool. Great served warm but also great chilled.

FLAKY PIE CRUST – double crust pie

Now do not be afraid. Pie crust is really, really simple and all those esoteric things you have heard about it are just NOT true. It is, well, easy as pie! And here is how:

INGREDIENTS

2 cups all-purpose flour. Lightly spoon into a dry measuring cup and level with a straight edge knife. Do not scoop, dip or tap on the counter top.

1 teaspoon table salt

2/3 cup cold shortening

2 Tablespoons cold butter

2 Tablespoons cider vinegar

Iced water as needed (2-4 Tablespoons perhaps)

INSTRUCTIONS

Place measured flour in large mixing bowl. Add salt and stir with a fork to combine. (I use the large serving fork from my everyday stainless set). Measure the shortening by packing it into the cup. Remove it in medium-size pieces to the flour bowl. Add butter. “Cut” together with a pastry blender until you have small bits like rice. Sprinkle with vinegar and stir with the fork to combine and moisten the flour mixture. Now, 1 Tablespoon at a time, add the water and stir with the fork to moisten the flour mixture. Add more water as necessary until, as you stir, the mixture begins to come together in a mass. It will be a bit damp, but not sloppy wet. When it has gathered, on a lightly floured pastry cloth, divide it into two discs – one slightly larger than the other.

On a well-floured pastry cloth and using a rolling pin sock, roll the larger disc into about a 10-inch round, taking care to press together any splits that may occur as you roll. Go slowly, nothing is going to happen. Check to make sure there is enough flour on the pastry cloth from time to time so the pastry doesn’t stick. When the dough has been rolled out, roll it around the rolling pin and lift it to the middle of the pie plate, unroll and gently lift it into the pie plate as centered as possible and gently lifting it to cover the sides of the pie plate. Trim to counter length all around. Starting at one point begin to roll it under and lay it on the rim of the pie plate so you have a nice raised edge. Crimp it using the thumb and forefinger of one hand and the forefinger of the other hand to “pleat” the edge. Chill in the refrigerator with the second disc in the center while you prepare the filling.

When the filling is ready, remove the second disc from the refrigerator to a floured pastry cloth. Roll into about a 10-inch circle. Using your chosen cookie cutter cut out as many shapes as possible and continue as above.

NOTE: For a single crust pie simply halve the recipe. Twitter me if you have any problems and I will attempt to solve them. It is easy, honestly! You can use the food processor if you like. The method is just about the same as you are looking for the same results.