Tuesday, March 30, 2010
Monday, January 18, 2010
With apologies for my tweaking to November 1969 Gourmet Magazine
(RIP Gourmet Magazine)
In a large bowl combine
1 pound thin sliced candied pineapple
1 pound golden raisins (I use dried blueberries and cherries or craisins instead)
½ pound finely shrdded citron peel
½ pound candied cherries cut in half
½ pound sultanas
½ pound currents
½ pound shredded candied orange peel
Pour over the fruits
1 Cup Cognac, cover and refrigerate for two days, stirring occasionally.
Remove fruit from refrigerator and sprinkle with
½ cup flour
Add ½ pound pecans
Mix well with your hands.
1 ½ Cups flour
1 tsp cinnamon
3/4 teaspoon mace
½ tsp baking soda
1 pinch of ground cloves
In the mixer
½ cup butter until very light
Beat in 2 Cups sugar
2 squares unsweetened melted chocolate
1/4 Cup cognac
Add the flour mixture a little at a time until it is thoroughly mixed
Pour over the fruit and nut mixture and mix thoroughly with your hands (I use a large wooden spoon)
Butter two loaf tins, two 9 inch spring form pans, one (angel food) tube pan, or two 9 inch square pans and line with parchment paper, and butter it.
Pour the batter into the pans and bake at 275 for 1 ½ hours for the small pans or 3 hours for the tube pan.
Test the cakes for doneness by inserting a small skewer into the middle.
Remove from pans and let them cool for a couple of hours.
Remove the pans rom the tins, leaving the paper on and wrap them in clean muslin (a dishtowel works, or a cloth napkin) which has been saturated with cognac.
Store in an airtight tin for up to a year, being sure to keep a small towel on top saturated with cognac, and renew the cognac occasionally.
Note: I frequently keep adding cognac and keep the fruitcake for several years.
Use a dough cutter or a fork to make the following the consistency of cornmeal:
1 Cup flour
1/3 cup butter
1 Tsp salt
Add 3 Tbs very cold water and clump it together. If it doesn’t clump add more water until it does (use no more than 5 total tbs cold water).
Roll out 1/3 for a bottom pie crust.
Roll out the other third for a top crust.
Do NOT knead or handle the dough more than necessary or it will become tough and cardboard-y.
Combine in the mixer
1 Cup of maple syrup
½ Cup of sugar
2 Tbs butter melted
1 Tsp Vanilla Extract
2 Cups broken pecans
1 Cup pecan halves
1 unbaked pie crust into which you have spread ½ Cup melted semi-sweet chocolate
Bake at 350 for about an hour. It’s done when you stick a knife into it and the knife comes out clean.
Tuesday, December 29, 2009
Thursday, October 15, 2009
Set the oven for 350.
Make sure your turkey is thawed. If it isn't completely thawed, allow more time to roast it.
If it doesn't have a pop up timer, you can buy one and stick it in the breast.
Remove the stuff the producers shove inside the turkey. The heart and liver are good chopped and added to the gravy. The neck catches all the toxins, so I toss it. If it's too frozen, don't worry. After a couple of hours, pull the neck and giblets out.
It helps to baste the turkey, and I like melted butter brushed on the skin about every half hour or 20 minutes. I also like a good coating of seasoned salt or poultry seasoning on the skin. A third option (in combination with these two is fine) is to loosen the skin and shove fresh sage between the skin and the meat.
Do not stuff a turkey. It slows down the cooking and allows for the development of slamonella. It's ok to put a few stalks of fresh rosemary or sage (or combination) inside the turkey.
Follow the minute per pound directions on the wrapper, and roast it covered until it is about half an hour away from being done.
When you're about half an hour from being done, uncover the turkey to brown the skin and crisp it up.
When the timer pops, take the turkey out of the oven and let it rest for about 20 minutes before you carve it.
Use the drippings to make Gravy (there's a recipe for gravy on this blog).
I recommend Dry Dressing (a recipe for this is also on this blog).
If you need an invitation to Thanksgiving, let me know. No promises, though.
Carve and enjoy.
Left overs can be frozen (preferably sliced) for sanwiches later or turkey tetrazzini (I'll add a recipe for that as we get closer to leftovers) or . . . whatever.
Comments? Make them below.
Wednesday, May 20, 2009
Monday, April 13, 2009
8 oz COLD cream cheese
5 Tbs room temperature real butter
2 Tsp real vanilla (or other flavoring
2 1/2 Cups powdered sugar
In a mixer beat the butter and cream cheese briefly with the vanilla and add the powdered sugar about a third at a time. Don't beat on too high a speed, or the sugar will be all over the place.
Mix until the right consistency, but don't overbeat as it will break down.
Spread on whatever cake you want. Enjoy.
This is from the Joy of Cooking.
Friday, April 3, 2009
Mix well together:
1 C sugar
3 8-oz pkgs of warm (softened) cream cheese
1 tsp vanilla (use the real stuff, not that fake shit)
Pour into an 9 x 13 pan.
Melt 4 oz semi-sweet chocolate (chocolate chips or bars).
Pour it on top of the batter and marbleize it with a knife.
Bake at 300 for an hour.
Monday, March 2, 2009
You will need:
A whole chicken
2 cloves of garlic (optional)
one large branch of fresh rosemary that you can cut into several smaller pieces
Use a whole chicken. Wash the inside and outside to remove stray bone chips and the gizzards and neck (which I toss. All the toxins in the animal end up in the neck and organs.).
Remove the tail and any large chunks of fat.
Separate the skin from the breast of the chicken with your hand, not as difficult as it sounds.
Between the skin and the breast meat insert little chunks of butter, slices of whole garlic, and sprigs of rosemary.
Stuff the rest of the rosemary inside the chicken.
Bake at 350 for about an hour. Use an instant thermometer to ensure that the breast meat is at least 170 degrees. The skin should be crispy.
Remove from the oven and let the chicken set for about five minutes. Slice or carve and serve.
Bacon comes in rashers, just as a point of information. All microwave ovens are different and times vary. This method allows the paper towels to absorb the fat, and you can have bacon as limp or crispy as you please.
Lay three strips of bacon on two layers of paper towels and place a third paper towel on top.
Nuke in the microwave oven on high for 4 - 5 minutes. Check the bacon. If it needs more time, try a minute at a time.
II. Oven baked/roasted
Preheat oven to 400.
This works for a larger number of people.
Line a cookie sheet with parchment paper, available at the grocery store. If you don't have any, open up a brown paper bag and use that (a poor second choice, however).
Lay the rashers of bacon on the cookies sheet so they are almost touching.
Bake in a regular oven for about 20 minutes. Again, check the bacon for the degree of doneness you prefer.
Friday, January 9, 2009
Never add flour to hot liquid because you'll get lumps.
Gravy is best made from poultry or beef, not pork.
Use juices from whatever meat you have cooked.
1 C water
1/4 C flour
If you have juices and "crusties" from meat in the bottom of a pan, add some water, chicken broth, or either with a little wine.
Deglaze the pan, which means to put it on the heat with the liquid and loosen the stuff on the bottom.
Add the flour- water mixture to thicken.
Bring to a boil to kill the raw flour taste.
If necessary, add more flour-water mixture or more broth.
Adjust seasonings. (It always says that in cookbooks, and it means taste it. If it needs more salt, add a little at a time, stir it in, and keep tasting so it doesn't get too salty. Add pepper if necessary.)
I like to add poultry seasonings or rubbed sage to poultry gravy.
Tuesday, January 6, 2009
1/4 C oil
1/4 C prepared mustard
1 T horseradish
4 quartered potatoes for about 3/4 of the time recommended to cook them through.
Coat the potatoes thoroughly in the mixture.
Grill until the potatoes are golden brown and completely done.
Bake on parchment paper on a cookie sheet until they are golden brown and thoroughly done.
You probably have to turn them once or twice while baking/ grilling.
Serve hot. Enjoy!
Sunday, January 4, 2009
(a steak is cut crosswise across the spine and will have a lot of bones; a fillet is cut length-wise)
Place fish (preferably a fillet) on a broiling pan.
Use your finger to feel for bones. I use a special pair of kitchen pliers (regular needle nose pliers I use only in the kitchen) to pull bones from the flesh of the fish.
1 - 2 Tbs lemon juice
a dusting of seasoned salt
1 - 2 Tbs butter in little pats all over the fish
Bake in a 450 or 500 oven for 10 minutes per inch of thickness.
Serve with lemon wedges or tartar sauce.
milk to barely cover (use 2 % or whole, not skim)
Season to taste with regular or seasoned salt and pepper.
Bake about an hour at 350.
The milk should form a tasty crust and keep the pork chops moist.
Saturday, January 3, 2009
Gramma Mary Jane's Mac and Cheese (so easy, you don't even have to cook the noodles first!)
In a 9/13 pyrex or metal baking pan (sprayed with Pam or greased with butter/marj) combine:
2 1/2 cups dry, uncooked elbow macaroni
4 cups 1 or 2 percent milk (not whole, not skim)
1 cubed package(brick) of cheese (cheddar, colby, etc.)
salt and pepper to taste
top with 1 stick of melted marj
bake in a 350 oven for 45 minutes to an hour, until top starts browning and liquid is absorbed.
Friday, January 2, 2009
1 C Vinegar
1 C water
1 C sugar
2 Tbs flour
1 tsp salt
1 egg well beaten
Put above in a pan and bring to a boil. Do not overcook as it will separate.
When it is thick, stir in
1 Tbs butter
1 really good squirt of yellow mustard
Separately, peel 5 pounds of potatoes and cut into 1 1/2 inch cubes, approximately.
Boil until they are cooked through. You can tell when you stick a fork in them.
Drain cooked potatoes and put in a bowl.
Add (all optional to suit your taste)
1 C chopped celery
1 C sliced radishes
1 sm chopped onion
1/2 C grated carrots
2 chopped hard boiled eggs (boil 15 minutes; remove shells and rinse; chop into large pieces, maybe eighths of each egg)
3 Tbs salad olives
3 rashers of crisp bacon crumbled
Add dressing and stir together.
Serve hot or chilled.
3 Tbs olive oil
1/4 C chopped celery
1/4 C chopped carrot
1/4 C minced onion or leek
Stir until onion is transluscent.
Add 1 1/2 C uncooked rice to oil veg mixture and stir until coated.
Add 3 C water or chicken broth
On top of the rice add pieces of a cut up frying chicken
Sprinkle seasoned salt on top of the chicken.
Remove from stovetop heat and bake at 350 for about an hour, until the chicken is cooked through (clear juices when poked with a fork) and rice is done (probably over done).
1 C flour
2 Tbs seasoned salt
3 good grinds of fresh pepper
In a second bowl froth
1 egg and
3 Tbs water
Rinse and pat dry a cut-up frying chicken
Dip in egg mixture then coat with flour mixture.
Place chicken pieces on a cookie sheet with a piece of parchment paper covering it.
Bake 1 hour at 350 until juices run clear when you poke a fork in the chicken.
Thursday, January 1, 2009
In a large, heavy pot
Saute until transparent
3 rags of celery chopped fine
1 fresh leek chopped
2 Tbs olive oil
Add 8 oz V8 or tomato juice
2 cans stewed tomatoes (I like the kind with onions and basil)
2 largish potatoes peeled and cubed (3/4 inch cubes)
1 C chestnuts (real chestnuts, NOT water chestnuts)
2 C chicken broth
Cook until the potatoes are soft and adjust seasonings (like add salt if necessary)
Add several grinds of fresh pepper
The hard part:
Put through a blender. I use a submersible blender that you stick in the pan. You can ladle it back and forth into a blender or you might use a hand mixer. The chestnuts and potatoes thicken the soup, so they should be mashed completely.
Right before serving, bring to a boil and add 1 1/2 C whipping cream
Chop 3 Tbs fresh basil and add it.
Serve with garnishes of
grated pecarino romano or parmesan
This makes a lot and is rich, but it is a whole meal.