Grape Leaves
15/04/08 18:42 Filed in: Veggie
3tbs frsh mint
1tb oregano
2tsp minced garlic
1tsp salt
1c parsley
1/4c lemon juice
2tbs chopped capers
1tbs ground pepper
1/4c chopped green onions
1-1/2c olive oil
1tb oregano
2tsp minced garlic
1tsp salt
1c parsley
1/4c lemon juice
2tbs chopped capers
1tbs ground pepper
1/4c chopped green onions
1-1/2c olive oil
Flan
15/04/08 18:36 Filed in: Dessert
Flan
Recipe from Gilda Alfieri
Brown:
10 Tbs Sugar
1 Tbs Water
In a pan until caremell in color.
Coat the bottom and sides of a clear pyrex 1 qt dish.
(You pour the browned sugar/caramel into the dish, and then slowly move the dish around so it gets coated all the way around. As it cools, the caramel will get bunches of cracks.)
Stir together:
2 cans evaporated milk
0.5 Tbs sat
0.b Tbs Vanilla
Beat together:
6 eggs
10 Tbs Sugar
Add egss to milk.
Sift Egg/Milk mixture into the cool, caramel coated pyrex dish.
Place the pyrex bowl into a pan of 1 inch of water.
Place bowl and pan into preheated 350 degree oven for 60 minutes.
After 60 minutes, a knife into the heart of the flan should come out cleanly
Allow to cool and refrigerate.
BTW, we have never "flipped" the flan over. We just cut out slices from the glass bowl, and then spoon the caramel (which will have sunk to the bottom) over our pieces.
Brown:
10 Tbs Sugar
1 Tbs Water
In a pan until caremell in color.
Coat the bottom and sides of a clear pyrex 1 qt dish.
(You pour the browned sugar/caramel into the dish, and then slowly move the dish around so it gets coated all the way around. As it cools, the caramel will get bunches of cracks.)
Stir together:
2 cans evaporated milk
0.5 Tbs sat
0.b Tbs Vanilla
Beat together:
6 eggs
10 Tbs Sugar
Add egss to milk.
Sift Egg/Milk mixture into the cool, caramel coated pyrex dish.
Place the pyrex bowl into a pan of 1 inch of water.
Place bowl and pan into preheated 350 degree oven for 60 minutes.
After 60 minutes, a knife into the heart of the flan should come out cleanly
Allow to cool and refrigerate.
BTW, we have never "flipped" the flan over. We just cut out slices from the glass bowl, and then spoon the caramel (which will have sunk to the bottom) over our pieces.
Bourbon Balls
15/04/08 18:28 Filed in: Dessert
2 cups Pecans
5 cups Vanilla Wafers (large box)
2 cups powdered sugar
3 T cocoa
5 T light corn syrup
1 cup bourbon (less if you do not want extremely moist balls)
* grind nuts & vanilla wafers in a blender or Cuisinart.
* mix cocoa & sugar, add to wafers
* add syrup & bourbon
* shape into small balls (the mixture will be moist) and roll into powdered sugar
* let stand for 10-15 minutes and roll in sugar again
makes about 5 dozen
Gnocchi di ricotta
20/08/07 18:09 Filed in: Pasta
(I know a lot of people know Gnocchi
made with potatoes. I much prefer the light Gnocchi made with
ricotta cheese...)
Ingredients:
12 oz. fresh ricotta, well drained
3 1/2 oz. Parmigiano
4 eggs (2 whole, 2 yolks)
Flour
salt
Sieve the ricotta into a bowl. Add the eggs (2 whole and 2 yolks), half the
parmigiano and a pinch of salt. Mix well with a wooden spoon, adding as
much flour as needed to obtain a firm but soft dough so that the gnocchetti
will hold their shape. The quantity of flour given in this recipe is only an
approximation; more may be needed if the ricotta has not been properly
drained. By using a dessert spoon make dumplings about the size of a
walnut. Bring a generous amount of salted water to boil in a large pot add
the gnocchi and stir gently. Cook until the gnocchi float to the top. Drain
and arrange in layers in a soup tureen, seasoning each layer with the
desired sauce and the remainder of the parmigiano. A preferred sauce for
this type of gnocchi is a light tomato sauce, or melted butter and grated
parmigiano. Serve very hot. NOTE: As with malfatti, this preparation may
be kept over a bainmarie for 5 minutes before serving
Advanced option:
There is a technique to make the Gnocchi pieces that involves:
Rolling out the dough to be about 3/8 inch thick.
Taking your finger near the edge of the dough, and pressing down and dragging it away from the dough slab.
What you should pull away is a "curl" of dough that you toss into the water.
Ingredients:
12 oz. fresh ricotta, well drained
3 1/2 oz. Parmigiano
4 eggs (2 whole, 2 yolks)
Flour
salt
Sieve the ricotta into a bowl. Add the eggs (2 whole and 2 yolks), half the
parmigiano and a pinch of salt. Mix well with a wooden spoon, adding as
much flour as needed to obtain a firm but soft dough so that the gnocchetti
will hold their shape. The quantity of flour given in this recipe is only an
approximation; more may be needed if the ricotta has not been properly
drained. By using a dessert spoon make dumplings about the size of a
walnut. Bring a generous amount of salted water to boil in a large pot add
the gnocchi and stir gently. Cook until the gnocchi float to the top. Drain
and arrange in layers in a soup tureen, seasoning each layer with the
desired sauce and the remainder of the parmigiano. A preferred sauce for
this type of gnocchi is a light tomato sauce, or melted butter and grated
parmigiano. Serve very hot. NOTE: As with malfatti, this preparation may
be kept over a bainmarie for 5 minutes before serving
Advanced option:
There is a technique to make the Gnocchi pieces that involves:
Rolling out the dough to be about 3/8 inch thick.
Taking your finger near the edge of the dough, and pressing down and dragging it away from the dough slab.
What you should pull away is a "curl" of dough that you toss into the water.
Monkey Cake
20/08/07 17:47 Filed in: Dessert
From the kitchen
of Rose Williams
(makes a cinnamon sugar cake treat that you tear apart with your hands)
2 c of sugar
3 t cinnamon
1-1/2 sticks margarine or butter
4 cans of biscuits (not buttermilk)
Mix 1 cup sugar and 2 t cinnamon in a bowl with lid.
Boil 1 cup sugar, 1 t cinnamon, with margarine in a pan, and keep it warm.
Cut 2 cans of biscuits into 1/4's
Put in bowl of dry sugar/cinnamon mixture and shake to coat.
Drop into a nonstick bundt pan.
Cover with half the syrup mixture
Repeat with the other 2 cans of biscuits
Bake at 350F for 45 min and invert immediately
(makes a cinnamon sugar cake treat that you tear apart with your hands)
2 c of sugar
3 t cinnamon
1-1/2 sticks margarine or butter
4 cans of biscuits (not buttermilk)
Mix 1 cup sugar and 2 t cinnamon in a bowl with lid.
Boil 1 cup sugar, 1 t cinnamon, with margarine in a pan, and keep it warm.
Cut 2 cans of biscuits into 1/4's
Put in bowl of dry sugar/cinnamon mixture and shake to coat.
Drop into a nonstick bundt pan.
Cover with half the syrup mixture
Repeat with the other 2 cans of biscuits
Bake at 350F for 45 min and invert immediately
Italian Christmas Butter Cookies
20/08/07 17:38 Filed in: Dessert
They are Italian
and Christmassy because that is when my Italian Grandma made
them...
2-1/2 c unbleached flour
1/2 c sugar
1/4 lb butter
2-1/2 t baking powder
2 t vanilla
3 eggs
Mix all together in a large bowl, it should be a fatty/oily dough (due to the butter) not a dry crumbly dough.
Shape into 1/2 inch balls, or roll out a piece and make a sort of S-shaped cookie.
Bake on an ungreased cookie sheet for 15 minutes at 350F
Allow to cool.
Mix confectioner's sugar with just enough lemon juice to make a simple frosting (you don't need a lot of lemon juice). The trick is to get it thin enough to dip the cookie into and have it stick on the cookie and think enough not drip all the way down.
Take a cool cookie, turn it upside down and dip the top of it half way into the sugar/lemon syrup. Place the cookie (frosted side up) on a clean flat surface, and while the sugar/lemon is still wet, put some sprinkles or jimmis.
The lemon juice will eventually evaporate and leave a tangy hard sugar frosting on the cookie.
EAT!
2-1/2 c unbleached flour
1/2 c sugar
1/4 lb butter
2-1/2 t baking powder
2 t vanilla
3 eggs
Mix all together in a large bowl, it should be a fatty/oily dough (due to the butter) not a dry crumbly dough.
Shape into 1/2 inch balls, or roll out a piece and make a sort of S-shaped cookie.
Bake on an ungreased cookie sheet for 15 minutes at 350F
Allow to cool.
Mix confectioner's sugar with just enough lemon juice to make a simple frosting (you don't need a lot of lemon juice). The trick is to get it thin enough to dip the cookie into and have it stick on the cookie and think enough not drip all the way down.
Take a cool cookie, turn it upside down and dip the top of it half way into the sugar/lemon syrup. Place the cookie (frosted side up) on a clean flat surface, and while the sugar/lemon is still wet, put some sprinkles or jimmis.
The lemon juice will eventually evaporate and leave a tangy hard sugar frosting on the cookie.
EAT!
Baked Chicken with Potatoes and Onions
20/08/07 17:28 Filed in: Meat course
Fast, easy and
yummy!
chicken leg and thighs
potatoes and onions cut in eight (half then quarter)
"italian spices"
olive oil
kosher salt
Put olive oil, salt, and spices in a bowl (the mixture should be thick with spices)
Dredge chicken and put aside (should be thickly covered with italian spices with enough oil just to keep it on)
Dump potato and onion into oil/spice, and toss to coat well
Layer potatoes and onions in a pan.
Lay chicken (with skin up) on top of potatoes and onions. Nestle the chicken down into the potatoes and onions without covering the chicken pieces.
Bake in a preheated oven at 475 for 40 minutes, Ideally, a convection oven is best so chicken browns perfectly, otherwise broil carefully during the last 5 minutes to make the skin crispy.
IF YOU THROW AWAY THE SKIN, then don't you DARE use this recipe!!!!
chicken leg and thighs
potatoes and onions cut in eight (half then quarter)
"italian spices"
olive oil
kosher salt
Put olive oil, salt, and spices in a bowl (the mixture should be thick with spices)
Dredge chicken and put aside (should be thickly covered with italian spices with enough oil just to keep it on)
Dump potato and onion into oil/spice, and toss to coat well
Layer potatoes and onions in a pan.
Lay chicken (with skin up) on top of potatoes and onions. Nestle the chicken down into the potatoes and onions without covering the chicken pieces.
Bake in a preheated oven at 475 for 40 minutes, Ideally, a convection oven is best so chicken browns perfectly, otherwise broil carefully during the last 5 minutes to make the skin crispy.
IF YOU THROW AWAY THE SKIN, then don't you DARE use this recipe!!!!
Breaded Chicken Breasts (a la Parmesana - optional)
20/08/07 17:10 Filed in: Meat course
Take one
whole chicken breast, butterfly cut the thick portions, and mallet
them so the get a bit thinner and tenderized.
In a high sided plate, or a low sided bowl, put italian breadcrumbs for dredging.
In another plate/bowl, beat eggs with a little milk.
Take the chicken breast pieces, dip in the egg/milk mixture, and then bread crumbs, then in the egg again.
Transfer the breaded pieces into a preheated frying pan of olive oil to cook (medium heat). Turn pieces when edges start to brown.
Place on paper towels to drain excess oil.
Optionally:
Place the cooked/breaded chicken pieces in a baking dish.
Top each piece of chicken with a slice of mozzarella cheese.
Pour some tomato sauce over them and heat in the oven (350F) until cheese melts.
In a high sided plate, or a low sided bowl, put italian breadcrumbs for dredging.
In another plate/bowl, beat eggs with a little milk.
Take the chicken breast pieces, dip in the egg/milk mixture, and then bread crumbs, then in the egg again.
Transfer the breaded pieces into a preheated frying pan of olive oil to cook (medium heat). Turn pieces when edges start to brown.
Place on paper towels to drain excess oil.
Optionally:
Place the cooked/breaded chicken pieces in a baking dish.
Top each piece of chicken with a slice of mozzarella cheese.
Pour some tomato sauce over them and heat in the oven (350F) until cheese melts.
Soy Chicken
20/08/07 17:04 Filed in: Meat course
• 8
chicken thighs
• 1/4 c vinegar
• 1/4 c soy sauce
• 1 clove garlic, crushed
• 1/8 t pepper
Place chicken in a fry pan.
Mix remaining ingredients and pour over chicken.
Cover and simmer 40 minutes until done.
Put the chicken aside, and use the remaining soy/vineger to cook mushrooms or cabbage, or the like.
• 1/4 c vinegar
• 1/4 c soy sauce
• 1 clove garlic, crushed
• 1/8 t pepper
Place chicken in a fry pan.
Mix remaining ingredients and pour over chicken.
Cover and simmer 40 minutes until done.
Put the chicken aside, and use the remaining soy/vineger to cook mushrooms or cabbage, or the like.
Linguine a la Carbonara
20/08/07 16:18 Filed in: Pasta
• 1/2 lb linguini style macaroni
• 3 eggs well beaten
• 1/2 c of grated parmesan cheese added to the beaten eggs
• 1/4 lb of boiled ham (the cheap way, or you can buy the more expensive and traditional prosciutto)
Square cut and Sauté the ham/prosciutto in margarine or butter until medium crisp. Add a little white wine, and let it evaporate. Put aside.
Cooke the linguine al dente, drain, and butter them well.
Add the beaten eggs & parmesan mixture and a 1/4 to 1/2 cup of cream over the linguine.
Lastly mix in the ham/prosciutto
Serve warm.
Prosciutto
• 3 eggs well beaten
• 1/2 c of grated parmesan cheese added to the beaten eggs
• 1/4 lb of boiled ham (the cheap way, or you can buy the more expensive and traditional prosciutto)
Square cut and Sauté the ham/prosciutto in margarine or butter until medium crisp. Add a little white wine, and let it evaporate. Put aside.
Cooke the linguine al dente, drain, and butter them well.
Add the beaten eggs & parmesan mixture and a 1/4 to 1/2 cup of cream over the linguine.
Lastly mix in the ham/prosciutto
Serve warm.
Prosciutto
Walnut Crescent Cookies
20/08/07 15:02 Filed in: Dessert
Makes 6 dozen
In one bowl cream together:
• 1/2 lb butter or margarine
add
• 5 T regular sugar
• 2 t vanilla
• 1 T cold water
Mix well.
In another bowl sift:
• 2 c flour
• 1/2 t salt
Gradually add to butter mixture, stirring thoroughly.
Add:
1/2 c chopped English Walnuts
Using portions the size of a walnut, shape into crescents. Bake at 325F for 20 min on an UNgreased cookie sheet.
They will not be browned. While hot, roll in powdered sugar.
After cooled: Store in Plastic bags or covered container. These freeze well.
In one bowl cream together:
• 1/2 lb butter or margarine
add
• 5 T regular sugar
• 2 t vanilla
• 1 T cold water
Mix well.
In another bowl sift:
• 2 c flour
• 1/2 t salt
Gradually add to butter mixture, stirring thoroughly.
Add:
1/2 c chopped English Walnuts
Using portions the size of a walnut, shape into crescents. Bake at 325F for 20 min on an UNgreased cookie sheet.
They will not be browned. While hot, roll in powdered sugar.
After cooled: Store in Plastic bags or covered container. These freeze well.
Uncle Mario's Clam Sauce
20/08/07 14:55 Filed in: Pasta
Serves 4
In heavy 10-12 inch skillet combine and heat till butter is melted:
• 2 T olive oil
• 4 T Butter
Add & cook till just starts to brown
• 2 t garlic finely chopped
Add & stir till blended
• 1 T (Heaping) All-pourpose Flour
Add & heat till well blended
• 1/4 c dry white wine
• 1c clam broth (bottled)
Cook till slightly thickened then add and bring back to simmer
• 2 doz Littleneck clams (steamed, shucked, coarsely chopped or good grade canned clams)
Sprinkle with
• 1/4 t Red pepper seeds
• 2 T Parsley finely chopped
(What is odd, is that I remember always waiting until after the clams to add the white wine... the white wine would cool the mixture and then it would thicken up like magic...)
In heavy 10-12 inch skillet combine and heat till butter is melted:
• 2 T olive oil
• 4 T Butter
Add & cook till just starts to brown
• 2 t garlic finely chopped
Add & stir till blended
• 1 T (Heaping) All-pourpose Flour
Add & heat till well blended
• 1/4 c dry white wine
• 1c clam broth (bottled)
Cook till slightly thickened then add and bring back to simmer
• 2 doz Littleneck clams (steamed, shucked, coarsely chopped or good grade canned clams)
Sprinkle with
• 1/4 t Red pepper seeds
• 2 T Parsley finely chopped
(What is odd, is that I remember always waiting until after the clams to add the white wine... the white wine would cool the mixture and then it would thicken up like magic...)
Marinated mushrooms
20/08/07 14:48 Filed in: Veggie
1 lb of small mushrooms
remove the stems (or not, mom didn't)
drop the caps in water acidulated with the juice of 1 lemon
bring water to a boil
simmer the mushrooms for 5 minutes
drain and rinse the caps under cold running water
shake off any excess water
place in bowl
In a saucepan combine
• 3/4 c vinegar
• 1/3 c olive oil
• 1 crushed garlic clove
• 1/2 bay leaf
• 1 sprig of parsley
• 1/2 tsp of salt
* 1/2 tsp of peppter
Boil the marinade for 5 min and pour it over the mushrooms.
Allow to cool, and then refrigerate
Sprinkle with chopped dill just before serving
remove the stems (or not, mom didn't)
drop the caps in water acidulated with the juice of 1 lemon
bring water to a boil
simmer the mushrooms for 5 minutes
drain and rinse the caps under cold running water
shake off any excess water
place in bowl
In a saucepan combine
• 3/4 c vinegar
• 1/3 c olive oil
• 1 crushed garlic clove
• 1/2 bay leaf
• 1 sprig of parsley
• 1/2 tsp of salt
* 1/2 tsp of peppter
Boil the marinade for 5 min and pour it over the mushrooms.
Allow to cool, and then refrigerate
Sprinkle with chopped dill just before serving
Cream Cheese Pound Cake
20/08/07 14:40 Filed in: Dessert
A favorite dessert recipe from my
childhood. This was done in a plane old tube/bunt pan, never in a
"pound cake" mold.
Mix together:
(notes from mom: I beat the eggs first, then add sugar, then corn margarine, cream cheese and vanilla. Add flour 1/2 c at a time, ok.)
• 1/2 lb butter or corn margarine
• 1/2 lb cream cheese (8 oz)
• 2 c sugar
• 2 c Presto cake flour
• 6 eggs
• 1 tsp vanilla
Grease 10" tube/bunt pan
Pour in mixture
Bake at 350F for 1 hour
Mix together:
(notes from mom: I beat the eggs first, then add sugar, then corn margarine, cream cheese and vanilla. Add flour 1/2 c at a time, ok.)
• 1/2 lb butter or corn margarine
• 1/2 lb cream cheese (8 oz)
• 2 c sugar
• 2 c Presto cake flour
• 6 eggs
• 1 tsp vanilla
Grease 10" tube/bunt pan
Pour in mixture
Bake at 350F for 1 hour