Tuesday, December 06, 2005

Veal Oscar

Veal is probably the most delicate tasting meat in the world. In every household, meals are often designed around meat. The average American family serves meat at least once a day. This is not surprising because meat and deli-meat provide important nutrients. Among the different types of meat, veal holds a special place. Veal is a delicacy with a fine structure. Veal is tender, lean, mellow in taste and contains important minerals and vitamins. In addition to its aesthetic appeal, veal is important because of its high nutritional value, easy digestibility and a good alternative when keeping an eye on calories. This recipe is posted courtesy of http://www.vealrecipes.com Many more wonderful veal recipes can be found at this web site.

The preparation of this classic meal is somewhat time-consuming. So, give yourself the better part of an afternoon to complete every task. There’s no need to rush and the reward of this meal well done is worth the effort.

4 servings


1 lb of delft blue milk fed veal tenderloin (450g) (Center cut and totally cleaned)
4- 4 oz portions (4 X 122g)
1½ lb of queen crab legs (670g)
(8 oz of meat once removed from shells) (225g) 4- 2 oz portions ( 4 X 56g)
kosher salt
ground fresh white pepper
canola oil for sauté pan

Rosti Potato

2 large Yukon gold potatoes
kosher salt
fresh white ground pepper
4 oz clarified butter (122g)


1 lb asparagus (450g)
¾ lb baby carrots (340g)
1 leek
kosher salt

Foie Gras Hollandaise

3 egg yolks
½ lemon juiced
3 tablespoons water (45g)
4 oz clarified butter (112g)
4 oz foie gras (cubed) (112g)
kosher salt
ground fresh white pepper


Rosti Potato:

Have a fry pan large enough for 4 potato rosti (4”-5” in diameter) (10-12cm) on a medium high heat. Peel and grate potato into a bowl. Season with salt and pepper and mix well. Add clarified butter to hot pan and using ring mould add potatoes and press into rounds approximately ½ inch thick. (12mm)

Cook until golden brown on both sides approximately 4-5 minutes per side and remove to a parchment lined baking sheet.

These may be made up to an hour in advance and left at room temperature or a day ahead and refrigerated. They are, however, best made just prior to serving. If making ahead, preheat oven to 350ºF (176ºC) and bake room temperature potatoes for approximately 20 minutes or until hot.


Have a medium sauce pan of boiling salted water ready.

Trim asparagus and blanch approximately 45 seconds to 1 minute. Immediately immerse in ice bath.

Blanch carrots approximately 2 minutes and immediately remove to ice bath.

Slice 4 strips of leeks, to tie the asparagus bundles, approximately 6” long (15cm). Blanch for about 5 seconds and remove to ice bath.

Tie the asparagus into 4 bundles. Finish cleaning the carrots with a paring knife where you have missed with the peeler.

The vegetables may be prepared up to a day in advance and kept in the fridge.
Reheat on baking sheet in the oven.

Veal Tenderloin:

Slit a hole in center of veal (lengthwise) and stuff with the crabmeat.

Preheat sauté pan on medium high heat. Season veal all around with salt and white pepper.
Add oil to pan and when hot, place veal into pan and let brown approximately 1 minute then turn ¼ turn and repeat until veal is browned on all 4 sides. The veal should release easily each turn if the pan is hot enough and it is properly seared.

In a preheated 375ºF (190ºC) oven put potatoes on bottom rack. Bake for 15 minutes while preparing the hollandaise. Turn potatoes over and add pan of veal, the carrots and asparagus to the oven while making hollandaise. After approximately 8-10 minutes veal should be about med-rare. Remove from oven and let rest approximately 4-5 minutes. You can leave vegetables in oven to keep warm. Turn oven off.

Foie Gras Hollandaise

Preheat medium sauté pan on medium high heat. Season foie gras with salt and white pepper and put into pan. Stir foie and immediately; remove pan from heat. Continue stirring until foie is golden brown and rendered. Transfer to another container and keep warm.

Over a double boiler on medium heat, in a stainless steel bowl whisk egg yolks, lemon and water. Whisk vigorously (do not stir) so as to incorporate air as you would to whip cream. When yolks are thick and tripled in volume – remove from heat and while still over double boiler, slowly whisk in clarified butter then slowly whisk in foie gras oil and chunks. Pass this mixture through a fine sieve and adjust seasoning. Serve immediately.

Put rosti on plate, top with crab stuffed veal tenderloin and place carrots and asparagus on either side of potato. Spoon sauce over part of the veal and shave fresh truffles over the sauce.

Thursday, November 24, 2005

Amish Strawberry Pie

Anymore, most of the larger supermarket produce sections carry fresh strawberries nearly year round - or close to it.

The Amish use a lot of sugar and also use lots of honey, because many of the Amish farms have their own hives.

This pie is one of the best you'll ever eat if you like strawberry pie. The combination of honey and the tapioca powder as a thickening agent makes for a rave review.

This recipe is for a single crust pie.


1/2 cup sugar (omit if using the cook type sweetened tapioca pudding powder)
2/3 cup honey
1/2 cup Tapioca powder
1/2 cup water
1 pound strawberries, washed, hulled, and sliced
1 tablespoon butter


Combine sugar, honey and strawberries; let stand for a few hours, until juicy. Drain juices off; transfer to saucepan, and bring to a boil. Mix together the water, butter, and tapioca. Add to the strawberry juice mixture; continue cooking, covered, over low heat for 2 minutes.

Cool slightly and stir in strawberries. Pour into baked pie shell and chill thoroughly so as to have the pie filling thicken. Top with whipped or your favirite topping. (Ice cream is a great finish for this pie.) Keep leftovers covered and in refrigerator - that is if there is any. :-)

Tuesday, November 22, 2005

Weiner Schnitzle

Kalbfleisch ist wunderbar! !!! Veal is wonderful - AND - very expensive, but if you can afford to treat yourself once or twice a year, do it!! Serve on a hoagie roll, or with spaetzle (dumplings or German noodles.)


4 veal cutlets, about 6-ounces each
1/4 cup all-purpose flour
1 egg, beaten
1/4 cup dry bread crumbs
Juice of 1 small lemon
Salt and pepper to taste
Oil for frying


Pound veal to about 1/4-inch thick. Pat dry.
Sprinkle with salt and pepper. Place flour and
bread crumbs on individual plates or waxed
paper. Dip the cutlets first into the flour,
then the beaten egg and finally, the bread
crumbs. Place on baking rack and set in
refrigerator for 15 to 30 minutes. This helps
the coating adhere when frying.

Pour enough oil into a large heavy skillet to
come about 1/4-inch up the sides. Heat over
medium-high. When oil is hot, add veal cutlets,
in batches of 2 if necessary, do not to crowd
the pan. Fry until golden brown, about 4
minutes per side, turning once. Place on
platter, sprinkle with lemon juice and keep

German Noodle Dumplings Spaetzle

Spaetzle is a very popular side dish in Germany which is surprisingly almost never offered in the U.S. A delicious part of a evening's hearty meal, it pairs well with any meat, but is especially nice with sauerbraten and/or a veal dish. While spaetzle looks more like scrambled noodles, the preparations are similar to those of dumplings. This recipe is an easy one.


2 eggs, beaten
1/4 cup milk
1 cup flour
1/2 teaspoon salt black pepper

We're hoping you know how to prepare and cook the dough.

Thursday, November 17, 2005

Thick Egg Noodles

For those of you who like nice, thick egg noodles, this is the ticket. They can be shaped or formed any way that pleases you.

6 eggs
3 Tbsp. oil
6 Tbsp. milk
3/4 tsp. salt
3/4 tsp. baking powder
4 1/2 cups flour

Put eggs and other liquids in bowl. Whip; add dry ingredients. Blend and knead. Roll with noodle cutter, pasta cutter, or can be hand cut with a knife. Let noodles dry for about 1/2 - 1 hour. Package and freeze or use what ever you need immediately.

I made this in a bread machine, then wrapped the dough in waxed paper and chilled for an hour. You can always cut this recipe in half for a normal family meal. The noodles are thick and go a long way. They are wonderful with chicken or beef and gravy.

Sunday, November 06, 2005

Peach Cake

This is a great eye-opener with early morning coffee.


3 large Peaches (canned will work here if drained and dried & diced)(Save syrup if canned)
1 1/2 tsp. cinnamon
1/8 tsp ginger


3 cups flour
1 ½ TBS baking powder
1 tsp salt
1 cup oil
2 c sugar
4 eggs
¼ c peach syrup
1 1/2 tsp vanilla
1/4 tsp almond extract

Peel and cube the peaches for the filling; add and stir in the cinnamon, ginger and sugar.

Mix the flour, baking powder and salt together in a mixing bowl. In separate bowl, beat the oil and sugar for 3 or 4 minutes until it is creamy.

In yet another bowl, beat the eggs until light and lemony colored; add the syrup and the vanilla. Mix well and add it to the sugar and oil, beating thoroughly. Add the liquid ingredients to the dry ingredients and fold together.

A tube pan works well here because it is tall and the cake will rise very nicely.

Butter the tube pan then dust with flour or confectioner’s sugar. Pour half of the batter into the pan, then add the peach mixture. Add the second half of the batter. Bake for about 50-55 minute at 325F. or until a metal or bamboo kabob skewer comes out clean.

Cool before cutting.

Of course, you can always use apples rather than peaches if you prefer. The process is the same.

Friday, November 04, 2005

Venison Recipes

For those readers here who like venison like we do, here's a few proven recipes that are good anytime of year.

If you would like to see more venison recipes, send a comment. We have TONS of wilderness recipes from the mountains of Utah, Colorado, Wyoming, Idaho, Montana, and Alaska.

Country-Fried Venison

1 1/2 lb (3/4" thick) venison
1 Cup All-purpose flour
Salt and pepper
1/4 tsp Seasoned salt
4 TBS Bacon drippings
2 clove Garlic; minced
4 Cups Water
1/3 c All-purpose flour
1 1/2 tsp Bottled brown bouquet sauce
1 medium Onion; thinly sliced
1/2 lb Fresh mushrooms; sliced
Hot cooked rice

Prepare venison by trimming all fat and removing connective tissues. Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture.
Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic, and saute until golden. Remove garlic, and set aside. Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides. Remove from skillet, and set aside.

Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water. Stir flour mixture into pan drippings; cook over medium heat, stirring constantly, until thickened. Stir in bouquet sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Return venison and garlic to skillet; reduce heat. Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and simmer 15 minutes. Serve over rice.

Country Style Venison Stew

1/2 lb Bacon or 1/4 Lb salt pork
2 lb Venison steak
4 TBS Flour
6 cup Water or beef stock
1 large Tomato, chopped
2 medium Carrots, sliced
2 medium Stalks celery, sliced
2 medium Potatoes, in 1" cubes
1 Dozen small white onions
1 tb Chopped parsley
1 c green peas
Salt and pepper to taste

Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary.

Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins or biscuits, and a salad

Tuesday, November 01, 2005

Steak Scapolo

Are you into the 'sizzle' or the steak? This recipe is definately a keeper!! We have it maybe twice a year because the price of a Porterhouse or T-Bone steak is prohibitive. It is best cooked OUTSIDE on a superhot, high flame propane grill in a cast iron skillet. You can do it inside if you have a real high suction hood vent that vents to the outside.


1 1/2 - 2 Lb thick Porterhouse or T-Bone steak
1 TBS Brown Mustard
3 TBS water
1 TBS butter
1 TBS Olive oil
Garlic Salt
2+ TBS Heavy Cream


Mix mustard and water. Brush mixture on one side of the steak. Sprinkle on garlic salt. pepper, and cumin; pierce the steak every half-inch with a meat fork. In the meantime, melt the butter and add the olive oil.

Turn flame to as high as it will go. Place skillet with the oil and butter on the flame until it smokes and the skillet is VERY hot. Brown one side of the steak. Remove steak from pan . Reheat pan to smoking again; brown second side of steak. While the steak is cooking on the second side and still smoking, pour in the gin. BE VERY CAREFUL HERE BECAUSE THE PAN WILL FLAME UP AND FURTHER SEAR THE STEAK SURFACE!!! Reduce heat and cook the steak to your preference of doneness.

When cooked to your liking, remove the steak, add heavy cream and whisk constantly until you have a thick sauce.

We generally serve this with linguini, a salad or antipasto (both posted here) and garlic bread, but it can be served with just about anything you want. Pour sauce over steak and pasta.

Stir Fy Pumpkin

Many people may not realize that pumpkin, or any seasonal gourd, is an ingredient in many Thai recipes. This recipe works best with good old American halloween-style field pumpkin.


2 tablespoons vegetable oil
1 tablespoon finely chopped garlic
1 cup finely-chopped pork (or other meat or tofu)
1.5 cup bite-size pieces of peeled pumpkin
2 eggs
1 tablespoon oyster sauce can use vegetarian if you prefer
1 tablespoon light soy sauce
1 tablespoon Golden Mountain seasoning sauce
1 teaspoon sugar
1/4 cup chicken stock or vegetable stock
1/2 cup 2 inch length green onion

MethodHeat the oil in a wok until very hot. Add garlic, stir-fry until golden brown. Add meat or tofu and saute until cooked. Add pumpkin, stock, oyster sauce, soy sauce, seasoning sauce and sugar. Stir together and cover for 3 minutes or until pumpkin is almost done. Break the eggs into the wok and stir, add green onion, remove from heat and serve with fresh steamed jasmine rice.

Monday, October 31, 2005

Ricotta Pie With Figs

Figs and ricotta are a delicious combination

1/4 c Dried figs; chopped to 1/4" pieces
1-2 TBS Brandy
5 Egg whites
2 Cups Ricotta cheese
1 tsp Lemon zest
1 tsp Orange zest
1 cup Brown sugar
A pinch of cinnamon
A pinch of ground cardomon
1 baked 10 inch pie crust - only half baked

In a small bowl combine the figs and brandy. Microwave on full power uncovered until the brandy has been absorbed and the figs are fragrant, about 1 minute.

Combine the egg whites, ricotta, zests and sugar in the bowl of a food processor with steel blade and run until creamy smooth. Pour into the pie shell, then gently spoon in the figs. Many of the figs will sink and that's okay. Dust the chopped figs in flour and that will help the sinking issue a little. Bake in the middle of a preheated 375 degree oven until set, about 50 minutes. Chill before serving

Sunday, October 30, 2005

Andouille Sausage - Po' Boys

Cajun food has always been popular, and has recently had a revival. If you like sausage, you should think about buying a meat grinder with the sausage stuffing tubes - that is, if you don't already have one. These sausages combined with toasted, homemade Hoagie Rolls provide an excellent lunch or tailgate party food.

1 1/2 each yards large sausage casing,
1 about 2-3 inches wide
4 lb lean fresh pork
2 lb pork fat
3 1/3 tbsp finely minced garlic
2 tbsp salt
1/2 tsp freshly ground black pepper
1/8 tsp cayenne
1/8 tsp chili powder
1/8 tsp mace
1/8 tsp allspice
1/2 tsp dried thyme
1 tbsp paprika
1/4 tsp ground bay leaf
1/4 tsp sage 5
1 liquid hickory smoke

Soak the casing about an hour in cold water to soften it and to
loosen the salt in which it is packed. Cut into 3 foot lengths, then
place the narrow end of the sausage stuffer in one end of the casing.
Place the wide end of the stuffer up against the sink faucet and run
cold water through the inside of the casing to remove any salt.

(Roll up the casing you do not intend to use; put about 2 inches of coarse
salt in a large jar, place the rolled up casing on it, then fill the
rest of the jar with salt. Close tightly and refrigerate for later

Cut the meat and fat into chunks about 1/2 inch across and pass once
through the coarse blade of the meat grinder. Combine the pork with
the remaining ingredients in a large bowl and mix well with a wooden
spoon. You'll get the most flavor if you refrigerate the mix overnight in the refrigerator.

Cut the casings into 26 inch lengths and stuff as follows: Tie
a knot (double granny or square knot) in each piece of casing about 2 inches from one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1
inch from the wide end. Push the rest of the casing onto the stuffer
until the top touches the knot. (The casing will look like
accordian folds on the stuffer.)

Fit the stuffer onto the meat grinder as directed on the instructions that come with the machine, or hold the wide end of the stuffer against or over the opening by
hand. Fill the hopper with stuffing. Turn the machine on if it is
electric and feed the stuffing gradually into the hopper; for a
manual machine, push the stuffing through with a wooden or plastic pestle. The
sausage casing will fill and inflate gradually. Stop filling about 1
1/4 inches from the funnel end and slip the casing off the funnel,
smoothing out any bumps carefully with your fingers and being careful
not to push the stuffing out of the casing. Tie off the open end of
the sausage tightly with a piece of string or make a knot in the
casing itself. Repeat until all the stuffing is used up.

If there are any air pockets in the stuffed casing, poke the air pocket with a needle and gently squeeze the air out.

Hoagie Rolls:

Dough Ingredients:

2 ½ cups Unbleached, high gluten bread flour
1 2/3 tsp non-iodized salt
1 TBS sugar
1 tsp instant yeast
1 tsp diastatic barley malt powder
1 TBS olive oil
7-8 Ounces milk
8 Oz Pate fermentee
Semolina flour or cornmeal for dusting
Stick butter
Use only 8 Ounces (half) the pate dough, freeze the other half


Pate fermentee should be at room temperature.

With a wooden spoon, stir together the flour, salt, sugar, yeast and malt powder in your largest mixer bowl. Add the olive oil, and water. Mix until it forms a ball, adding flour and/or water according to need. Mix on medium speed with dough hooks until you get a dough that passes the ‘windowpane’ test, is slightly tacky, and soft, but not too stiff.

Knead for 10-minutes on floured counter, or 6-minutes in mixer bowl with dough hooks. Lightly oil a large bowl and transfer the dough to the bowl. Roll the dough in the bowl several times so it is coated with the oil. Cover the bowl with plastic wrap. Let it ferment/rise until double in size. Because of the small amount of yeast used, the rising will take about 3-4 hours. DO NOT increase the amount of yeast.

Once doubled in size, add the 8-Oz of pate fermentee. Knead the pate into the raised dough, adding flour as necessary to get a silky, yet fairly stiff, flexible dough. Lightly dust with flour and return to bowl and let rise to double once again. This rising should take no more than 45-minutes.

Divide into either four or six equal pieces, depending on how large you want the rolls. Let the pieces rest for 10 minutes. Roll and shape into hoagie shaped rolls - about 8” long by 3” wide by 2 inches thick (for 4-roll.) The roll ends should be blunted, not pointed so you have a rectangular shaped creation.

Place the shaped rolls on a sheet pan that is lined with parchment paper, lightly oiled, and dusted with semolina flour or cornmeal. Spray tops of rolls lightly with olive oil. Cover loosely with plastic wrap, and let rise to one and one half the original size.

Turn on oven and set to 500F. making sure there is an empty steam pan in the oven. Score the rolls with two horizontal slashes. Pour four cups of water in the steam pan, and spray the walls of the oven with water. Place the rolls in the oven. After 30 seconds, spray the oven walls again and quickly close the oven door. Repeat spraying again after another 30 seconds. After the final spray, lower the oven temperature to 400, and rotate the pan 180 degrees. It should take about 15 - 20 minutes for rolls to complete baking.

When rolls are golden and cooked through, remove from oven to a cooling rack and rub the tops of the rolls with a stick of butter for a soft, golden crust.

Pate fermentee

This recipe yields approximately 16 ounces.

Pate Fermentee Ingredients

1 1/8 Cups of unbleached high gluten bread flour
1 1/8 Cups of AP flour
¾ tsp salt
½ tsp instant yeast
6-7 ounces of bottled water at room temperature

With a wooden spoon, stir together the flour, salt, sugar, yeast in your largest mixer bowl. Add the olive oil, and water. Mix until it forms a course ball, adding flour and/or water according to need. Mix on medium speed with dough hooks until you get a dough that is neither too sticky nor too stiff.

Knead for 4 to 6 minutes by hand, or 4 minutes in the mixer with the dough hooks. Dough should be soft and pliable and tacky, but not sticky.

Lightly oil a large bowl and transfer the dough to the bowl. Roll the dough in the bowl several times so it is coated with the oil. Cover the bowl with plastic wrap. Let it ferment/rise until 1 ½ times the original size.

Remove the dough from the bowl, knead it lightly to de-gas, and return it to the bowl. Cover with plastic wrap. Place the bowl in the refrigerator over night. You can keep this in the refrigerator for up to three days, or freeze in an airtight plastic bag for up to three months.

Friday, October 28, 2005

Curried Chicken Ala Dave Arnold

This recipe was given to me by Col. Dave Arnold - the son of General 'Hap" Arnold, the first general the United States Air Force ever had. The first time he made it for me some 25-years ago when I was visiting him in Sacramento, CA I couldn't believe he made it so fast, and it was absolutely exquisite. Some of the quantities are sketchy, but you can use your creative cooking abilities based on your taste preferrences.


2-3 Boneless Skinless chicken breasts
Peanut oil
3/4 Cup Indian Chutney
1/2 Cup Shredded Coconut
1/2 CupRaisins
REAL Bacon bits
1/2 (+ or-) Cup crushed Spanish peanuts OR Almonds
1/2 (+ or -) CupDried banana
1/2 Cup (+ or -) Dried Apple
4 Eggs hard boiled and chopped
Rice for two large servings
1/4 Cup Dried onion flakes

White sauce

2 TBS flour
2 TBS Butter or peanut oil
1+ Cup milk
1 Heaping tsp madras curry


Sautee the chicken in peanut oil; let cool and cut into 1/2" cubes.

Cook rice in wok or large pan with the dried onion flakes; over rice with water - add one chicken bouillion cube to water, cover with foil, and cook until done. Add remaining ingredients, then reduce heat to very low; add a little water if necessary.

While the mixture is simmering, make white sauce with the flour and butter or peanut oil, add milk and stir until thickened. When thickened, whisk in the curry powder. Pour white sauce over chicken mixture and stir well. Serve over rice.

Wednesday, October 26, 2005

Raisin Cream Pie

This is a quick and easy dessert that is sure to please.

1 Cup raisins
1 Large box Vanilla Instant pudding
2 cups milk
2/3 tsp cinnamon
8oz container Cool Whip
1 TBS lemon juice
1 Cooked pie shell

Add raisins to boiling water. Let sit until they swell up. Drain raisins and let cool.
Make vanilla pudding per directions on box. Mix in cinnamon and lemon juice to
cooled pudding. Fold cool-whip into pudding mixture, then pour into pie shell.
Refrigerate until set.

Friday, October 21, 2005

Sliced Garlic-Peppercorn Italian Bread

We had this bread in Colorado a few months ago and it was outstanding. It's wonderful toasted as a garlic bread without any additional slatherings - SAVE - a spritz of quality olive oil after it has been sliced and toasted.

2 - packages fast-rising yeast (SAF quick Rise works well here)
1 - teaspoon sugar
2-1/2 - cups tepid water (110 degrees)
6-1/2 - cups good-quality unbleached bread flour (**)
1 - teaspoon salt
1 - teaspoon water
3- Garlic buds thinly sliced lengthwise
1 1/2 tsp freshly crushed peppercorns
1/2 - cup cornmeal


I mistakingly used AP flour, and I'm glad I did!! This was the chewiest Italian bread I have ever eaten. It was perfect - Your choice!!)

In a large mixer bowl, dissolve sugar into 1 cup of tepid (105-degree) water. Stir in yeast. Let stand until it is nice and frothy.

Add the four cups of flour. Beat mixture 10 minutes. The dough should pull away from sides of the mixing bowl.

Add salt and remaining 1-1/2 cup water. Then add the additional 2-1/2 cups of flour. Knead mixture with the dough hook of an electric mixture for five minutes. If kneading by hand, knead dough for 15 minutes. Add more water if dough becomes dry.

Add garlic and crushed peppercorns, and knead them into the dough by hand.

Grease large bowl. Put in the dough to bowl and cover with a clean towel or plastic wrap. Let the dough raise 1-1/2 hours or until double in size. In the middle of the dough, punch down and form the dough into 2 or 3 loaves. Clean a surface and spread some flour. Place loaves on floured surface and cover with towel. Let loaves rise to double in size - about 45 minutes.

Preheat oven to 450° F.

In the oven, you can add a pizza stone or bread bricks. Also, place a pan of hot water on bottom oven shelf. This gives it a nice crust.

After loaves have doubled, spread cornmeal or semolina flour on pizza stone or bread bricks. Or, you can use a greased cookie sheet thaat has been floured. Slide in loaves and bake 25 minutes or until golden brown. The loaves sound hollow when you tap a loaf. Cool the bread on metal rack.

Thursday, October 20, 2005

Creamed Stuffed/Topped Apricots

Cream Stuffed Apricots (kaymakli kuru kayisi) is a Turkish delight that is sure to please most everyone's tastes. This is a simple and unusual dessert. Marscapone sweet cheese replaces the hard to find Turkish kaymak cheese. Worst case scenario, you can use cream cheese.

1 lb. dried apricots
2 1/2 C sugar
3 C water
1 tsp. lemon juice
1 lb. heavy whipped cream or marscapone
3/4 Cup grated or finely crushed pistachio nuts

Soak apricots in cold water overnight and drain.

Heat sugar and water together over medium heat for ten minutes, then add apricots. Cook until apricots are tender and syrup is formed.

Add lemon juice and remove from heat. With a perforated spoon, transfer apricots to a plate or cutting board to cool. With a spoon, half open the apricots and fill the inside with the cream or cheese. Arrange the apricots, slit side up on a platter, pour over them as much syrup as they will absorb. Garnish with the grated nuts.

Monday, October 17, 2005

Chicken Scallopini #1

This recipe is our daughters. Delicious, quick and easy :-)

4 Chicken Breasts - Sliced in half so they are about 1/2 inch thick
1/2 Cup Diced Green Onions
1 Pkg (8 oz) Mushrooms - washed and sliced
8 Tbls Butter - cut in half
1 Cup Heavy Cream
1/2 Cup White Wine
3-4 Tbls Olive Oil
1 Pkg (8 oz) Linguini - cooked Al Dente

Cook Pasta while cooking Chicken Scaloppini. When done set aside.

In large skillet heat olive oil. Sauté mushrooms until done - set aside.

Melt 1/2 the butter - sauté chicken - cook 6-8 minutes or until chicken is cooked through and golden brown on each side. Set on plate in oven (on warm).

Melt remaining butter. Sauté mushrooms and scallions together for approximately 2-3 minutes. Whisk in wine and cream and whisk gently until boiling (3-4 minutes).

Top pasta with chicken then cover with sauce. Serve with shredded parmesan.

Sunday, October 09, 2005

Ocean Spray Trail Mix Cake©

The crushed almonds and cashews make this cake a real treat. It is an adaptation of the brown sugar pound cake posted here.


1 cup dark brown sugar, firmly packed
1 cup light brown sugar, firmly packed
1 cup sugar1 cup butter, softened
1/2 cup canola or vegetable oil
5 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 6 Oz package of Ocean Spray Craisins Trail Mix (peanuts removed)
1 - 1 1/2 cup milk
1/2 teaspoon rum extract


Crush or finely chop the cashews and almonds in the trail mix. We don't care for peanuts in cakes, so we remove them from the mix.

Preheat oven to 325F. Grease and flour or sugar a 10-inch tube pan, a 12-cup Bundt pan, or two 9" x 5" bread pans. If using bread pans, divide evenly between the two.

In a small bowl, combine the flour, baking powder and salt and crushed nuts; set aside. At medium speed with an electric mixer, cream together the butter and sugars for 4 or 5 minutes, or until light and fluffy. With the mixer running at low speed, add the oil and beat until incorporated; then, beat in the eggs, one at a time(*). At low speed, add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Beat only until ingredients are blended; do not overbeat. Fold in the crushed nuts, cranberries, and chocolate bits. Stir in the rum extract.

Pour into your prepared pan(s), and bake for 1 hour and 20 minutes. Remove cake from oven and check for doneness with a cake tester, metal skewer, or toothpick. If tester does not come out clean, bake for an additional 10 minutes, then test again. Cool on a wire rack for 10 minutes, then remove from pan and allow to cool completely.

A heavy layer of whipped cream on this cake, and a steaming cup of espresso tops it off.

Saturday, October 08, 2005

Enchiladas with Creamy Green Chile Sauce

I was never a fan of Mexican food until in 1988, a Mexican National friend and co-worker of mine at a beef packing plant where we worked together introduced me to real Mexican food. His wife, Minnie, was a petite 4'11 girl who was no more than 21 years old at the time, and had the cooking experience of a 70 year old who had cooked for a living. So many recipes labeled as Mexican, are Americanized versions of what the real thing is supposed to be. I remember one day he brought in a dish for me that Minnie had made. I asked: 'What is it?' He told me. ( My spanish was weak at the time and WHOOSH, right over my head! )I then asked what's in it? He said: 'You don't want to know amigo!" I still don't know what was in it, but it matters not; it was one of the most delicious meals I ever ate. Thank you Lupe and Minnie.



1 T. butter
3/4 C. chopped onion
1 large clove garlic, minced
1/2 t. salt
1/4 t. ground cumin (We use LOTS more- up to 2 TBS!)
2 T. flour
1 1/2 C. chicken broth
2 cans or jars (4.5 ounces each) chopped green chiles (undrained)
vegetable oil for softening tortillas
12 corn tortillas
2 C. coarsely shredded cooked chicken
2 C. shredded Mexican-blend cheese
1 C. whipping cream
1/3 C. sliced green onions
1 can (2.5 ounces) sliced ripe olives, drained
3 roma tomatoes, seeded and chopped
Green enchilada sauce
Chopped fresh cilantro (optional)


In a saucepan, melt butter over medium heat. Saute onion until transparent. Stir in garlic, salt and cumin. Stir in flour until well combined. Slowly stir in broth. Add chiles and stir well. Reduce heat to simmer; cook, uncovered, about 15 minutes. (Sauce can be prepared to this point, cooled and refrigerated 24 hours in advance.)

Preheat oven to 350°F. Place as many tortillas on 2 cookie sheets as will fit in a single layer. Brush lightly on both sides with vegetable oil. Bake 3 minutes to warm and soften tortillas before rolling. Stack on plate and cover with foil to keep warm while filling. Repeat until all tortillas are warmed. Combine chicken and 1/2 cup of the green chile sauce.

To fill tortillas, place 2 tablespoons chicken or pork mixture and 2 tablespoons cheese across center of each tortilla. Roll up and place seam-side-down in shallow 13 x 9 inch baking dish. Pour remaining sauce over rolled enchiladas; then pour cream evenly over entire mixture and top with remaining cheese. Sprinkle with the green onions and ripe olives. Bake, uncovered, in preheated oven for 20 minutes. Sprinkle with chopped tomatoes and cilantro, if desired, and serve.

Pour the enchilada sauce over everything when assembled.

A green chili with pork would go well with this as an additional sauce with the creamy sauce here, and the green enchilada sauce. Diced tomatoes, chopped raw onions, shredded lettuce - there is no end to what will work as an accompaniment. Enjoy :-)

Friday, October 07, 2005

Toffee Pudding Cake

An excellent, tasty dessert for the holidays.
Quick and easy.

1 ¾ cups dates, pitted and chopped
1 teaspoon baking soda
1/3 cup butter
¾ cup white sugar
2 eggs
1 1/8 cups self-rising flour
¾ cup packed brown sugar
1/3 cup butter
2/3 cup evaporated milk
1 teaspoon vanilla extract
1/4 tsp almond extract
1 ½ cups boiling water to cover

Preheat oven to 350° F. In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.

Cream ¼ cup plus 1 tablespoon of the butter with the white sugar until light. Beat in the eggs and mix well to combine.

Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into one 8 inch round baking pan.Bake at 350° F for 30 to 40 minutes. Let cool, slice and serve with warm caramel sauce.

To Make Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and ¼ cup plus 1 tablespoon butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionallyWhen thickened, add 1/4 tsop almond extract. Serve immediately.

A scoop on vanilla ice cream would the extra added attraction

Saturday, October 01, 2005

Italian Venison or Beef Soup

The cold weather is on its way and that signals soup season. This recipe works best with venison, but you can substitute beef or lamb.


1 Lb ground venison (you can use beef or lamb)
1 Onion Chopped
1 14.5 Oz. can stewed tomatoes
2 8 Oz Cans of tomato sauce
3 Cups of water
1 TBS minced garlic
2 TBS dried basil
2 TBS dried oregano
1 tsp salt
1/2 tsp fresh ground pepper
1 15 Oz can pinto beans
1 15 Oz can green beans
1 carrot chopped
1 Zucchini chopped
½ (8 OZ) package ziti pasta

1 Lb ground venison (you can use beef or lamb)
1 Onion Chopped
1 14.5 Oz. can stewed tomatoes
2 8 Oz Cans of tomato sauce
3 Cups of water
1 TBS minced garlic
2 TBS dried basil
2 TBS dried oregano
1 tsp salt
1/2 tsp fresh ground pepper
1 15 Oz can pinto beans
1 15 Oz can green beans
1 carrot chopped
1 Zucchini chopped
½ (8 OZ) package ziti pasta

Brown venison, onion, and garlic over medium heat
Until meat is no longer pink. Add tomatoes, tomato sauce,
Water and spices. Brimg to a boil, then simmer for
About 30-monutes

Stir in beans, carrots, and zucchini. Simmer for about

Add pasta and cook until tender. Top individual servings
With grated Parmesan or Romano and serve.

Thursday, September 29, 2005

La piedra marinada gallinas de Cornualles

Marinated Rock Cornish Hens are a delicious treat if you like poultry - who doesn’t? And it takes only about 45 minutes to an hour to prepare this meal (after marinating the hens for 12-hours).

Ingredients Marinade:

2 TBS oil
1 Shallot chopped
1 Small onion finely chopped
1 Clove of garlic crushed
2 juniper berries crushed
½ tsp dried rosemary
2 peppercorns crushed
2 cups of dry white wine
1 cup vinegar
1 whole clove

Remaining Ingredients:

4 one pound Rock Cornish hens
1 TBS lard
¼ Lb Prosciutto diced
Salt and freshly ground pepper
1 TBS flour
2/3 cup chicken stock
1 TBS meat extract
1 TBS lemon juice
8 slices of stale bread fried in butter at the last minute
6 TBS butter


Prepare a cooked marinade by placing 2 TBS oil in a saucepan and lightly browning the shallot, onion, garlic clove, juniper berries, rosemary and peppercorns. Add the wine, vinegar, and clove then bring to a boil. Cook over medium heat for 30 minutes. Remove from heat and cool mixture. Place the hens in a bowl and cover with cooked marinade. Cover and marinate for 12-hours.

After the marinating process, remove hens from the liquid, dry them, and truss the birds. Strain the marinade and reserve the juice. Place 1 TBS lard in a casserole and gently brown the prosciutto. Add the hens and brown them on all sides. Season with salt and pepper, sprinkle the flour, and add several TBS of the marinade liquid. Cover tightly and simmer over low heat, occasionally basting with a few spoonfuls of the stock. When the hens are cooked through (about 30-minutes) stir in the meat extract and lemon juice; mix carefully.

Transfer the hens to a cutting board and split in two. Place each half on the butter fried bread slices. Spoon the hot pan juices over the hens.

A tasty accompaniment to this meal could be artichoke hearts with butter, or baby snow peas with steamed pearl onions. You might also want to consider freshly steamed asparagus (if they are available) with a sprinkling of Balsamic vinegar and a little melted unsalted butter.

Tuesday, September 27, 2005

Lamb Tenderloin with rosemary Au Jus

Many of my friends and acquaintences in the Rocky Mountain and Midwest parts of the country don't care much for lamb. I think it may be because they never had fresh lamb, most of which is shipped to the east and west coasts. Fresh lamb - and I mean up to a week old - is one of the finest tasting meats there is. The previously frozen New Zealand lamb in many of our supermarkets, would in all probability, turn off the most avid lamb lover. Lamb tenderloins with feta cheese ravioli is a culinary delight that is rarely - if ever - found even in the best of restaurants. This is primarily a combined Italian and Greek dish that will delight your palate.

The following recipe is from a dear friend - Linda Pilo - who lives in North Carolina; one of the most creative cooks I have ever known.


8 tenderloins of lamb (lamb loin or leg may be substituted)

Goat (Feta) Cheese filling

4 ounces goat (feta) cheese
1 ounce cream cheese
1 Tablespoon sun-dried tomato, diced
2 teaspoons chopped rosemary
Salt and pepper to taste
8 wonton skins (thin) or homemade pasta dough rolled out thin
Egg wash

Mix cheese with remaining ingredients. Egg wash one side of wonton. Place 2 TBS of filling and cover with other wonton to form a large ravioli. Cut or trim into circles. A cookie cutter will work well here.

Sauteed Swiss chard and Pancetta:

Beet greens (or spinach as a last resort) can be substituted
2 TB olive oil
2 oz pancetta chopped finely
1 TB minced garlic
1 bunch swiss chard, leaves coarsely chopped

Heat a sauté pan over high heat. Add Olive oil and pancetta and cook until lightly browned. Add the garlic and swiss chard and sauté until the greens are wilted and tender. Season with salt and pepper to taste.

Au Jus:

8oz lamb trimmings
1-1/2 quarts Veal or Lamb stock
2 cups Merlot or Red Wine
1/2 cup shallot, minced
1 Tablespoon fennel seed

Brown lamb trimmings and degrease. Add 1 cup veal stock at a time and reduce to sauce consistency. Add 1 tsp fennel seed; continue additions until you develop enough sauce. In a separate pan, combine the red wine, shallot, 1 tsp fennel seed and reduce to a syrup. When you have enough reduced stock, add the reduction and simmer 10 min. Adjust salt and pepper and strain.


Season lamb; grill or saute, let rest. Saute chard and cook ravioli; toss in butter and salt. Place a bed of chard in center of plate, top with the ravioli. Drizzle sauce around the plate. Slice the lamb on a bias and lean up against the ravioli. Garnish each tenderloin with a sprig of rosemary and on top of the ravioli with julienne of sundried tomato.

Sunday, September 25, 2005

Pane di verdura (Vegetable Bread)

Vegetable bread is ideal to serve by itself or for brunch or dinner with fish, meat, or soup. Although the recipe calls for carrots, red peppers, spinach, asparagus, and corn kernels, any vegetable you have on hand can be used. It makes an ideal snack or light lunch with cheese and fruit.


  • 1 envelope active dry yeast
  • 1/4 c. milk, warmed to about 100 degrees
  • 1/2 tsp. sugar
  • 2 c. flour (10 to 11 oz.)
  • 1 tsp. salt
  • 3 eggs
  • 1/2 c. bran flakes
  • 1 stick butter, softened (1/4 lb.)


  • 1 small carrot, cut into 1/4-in. strips
  • 6 small asparagus spears, peeled
  • 1/2 medium red pepper, seeded, peeled and cut lengthwise into 1- to 1 1/2-in. strips
  • 6 oz. spinach, cleaned
  • 1/3 c. corn kernels
  • Egg wash made with 1 egg with half the white removed, beaten
  • 1 Tb. fresh bread crumbs

Place envelope of yeast, 1/4 c. warm milk, and 1/2 tsp. sugar in the bowl of a food mixer and proof for about 5 to 6 minutes, until the mixture bubbles on top. Add the 2 c. flour, 1 tsp. salt, 3 eggs, and 1/2 c. bran flakes, and beat with the flat beater on speed 4 for 3 minutes. Add the stick of butter in pieces and mix on speed 3 for about 30 seconds, just long enough to incorporate the butter. The mixture should be sticky and elastic. Cover with plastic wrap and let rise at room temperature for 1 1/2 to 2 hours (depending on time of year, heat, and humidity), until at least double in bulk.

For the vegetables: Place the carrot strips in 1 in. of water in a skillet and boil for about 5 minutes. Add the 6 asparagus spears and pepper strips, cover, and boil about 2 minutes. Then add the spinach and corn, cover, and boil 1 minute longer. Using a slotted spoon, spread the vegetables out in a large pan so they cool quickly.

When the dough has risen, push it down gently and place on a floured board. Spread the dough out by patting with a wet hand (to prevent the dough from sticking to it) into a rectangle approximately 11 x 13 in. Arrange the vegetables on top of the dough.

Roll the dough with the vegetables inside, using a dough scraper to scrape the dough off the table. It should form an oblong loaf about 12 in. long by 3 in. thick.

Butter a baking sheet and place the loaf on it seam-side down. Fold a piece of aluminum foil (about 2 1/2 to 3 ft. long) lengthwise into fourths. Butter the foil and wrap it around the bread. Tie loosely in place with a piece of string. This will hold the bread in shape, preventing it from spreading out too much on the cookie sheet. Brush with the egg wash and sprinkle with the bread crumbs. Let rise at room temperature for about 30 minutes.

Bake in a preheated 400-degree oven for about 20 minutes. Remove the string and the collar and continue cooking 10 minutes longer at the same temperature, for a total of 30 minutes. Let the bread rest for at least 20 to 30 minutes before slicing. Cut the bread into 3/4-in. thick slices.

Arrange the bread on a serving plate. Slices can be served as a garnish to meat and fish or served with cheese. If made ahead, refrigerate the loaf and reheat for a few minutes in the oven so it is about room temperature for serving.

Wednesday, September 21, 2005

Pumpkin Nut Bread

It's PUMPKIN season. If you want a ready quick bread for
toasting in the morning, try this while the pumpkins are in season.

• 2/3 cups shortening
• 2 2/3 cups sugar
• 4 eggs
• 2 cups pumpkin - fresh pureed (or canned)
• 2/3 cups water
• 3 1/3 cups flour
• 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 tsp cloves - ground
• 1/2 tsp allspice
• 1 tsp cinnamon
• 2 tsp baking soda
• 1 cup walnuts either chopped or crushed
• 8 jars wide mouth w/lids and rings for; sealing, or 4 - 18 oz Jars)
• 8 waxed paper circles cut to fit inside jars

Cream shortening and sugar together, adding sugar
slowly. Beat in eggs, pumpkin and water. Set aside.
Sift together flour, baking powder, salt, ground cloves,
allspice, cinnamon and baking soda. Add to pumpkin
mixture and stir well. Stir in nuts. Pour batter into
greased canning jars, filling only half-full. Place jars
in a pan of water. Bake upright in preheated 325
degree oven for about 45 minutes. (Cake will rise and
pull away from sides of jar.)

When done, remove one jar at a time from oven.
If cake rises above the top of the jar, slice off the
excess. While still hot, place wax paper circle on the
top end of the cake. Wipe sealing edge of jar. Place lid
on jar and close tightly with ring. Turn jar upside down.
(Cake will loosen at this time.) Repeat with other jars.
Leave jars upside down until sealed. (Jar is sealed if
lid remains flat when pressed in center.)

To serve:Open jar and if necessary, slide a knife around
inside of the jar to loosen the cake, and remove the cake
from the jar. Warm cake in the oven if desired, or slice
and toast. Slice and serve with whipped cream or butter.
Because the jar is sealed, the cake keeps indefinitely.
It can be made ahead of the holidays.

1/2 Cup Raisins are are optional

(We still have a few jars we made in 1998 while I was
teaching college in Waco, TX, and they taste great even
at this late date; still very good)

Il pollo o il coniglio con le noci di pino ©

Pine nuts, or pinoli, are not the least expensive nuts in the world, but what a flavor and taste they impart to most any white meat recipe that calls for nuts. And when toasted first then crushed - or even whole as this recipe calls for, you are in for a rare culinary treat.


1 2 ½ Lb chicken cut into pieces (can use boneless breasts-skin on)
5 TBS butter
1 Large onion thinly sliced
3 tsp pine nuts
1 slice very finely chopped prosciutto
Freshly ground black pepper to your taste
1/8 tsp white pepper
1/2 Cup chicken stock/broth
1 TBS flour
1 Cup heavy cream


Rinse and dry the chicken pieces. Heat the butter in a heavy, heat proof casserole dish with a cover; add the chicken, sliced onion, prosciutto, and pine nuts. Cook over medium heat while frequently turning the chicken pieces. Once they are evenly browned season with the salt and pepper. Reduce heat, cover and simmer very slowly, occasionally adding a few TBS of the stock.

Once the chicken is tender, remove the pieces with a slotted spoon and set aside on a plate. Scrape the contents of the casserole dish into a blender with the flour and puree the mixture. Pour the puree back into the casserole dish stirring continuously over low heat, and blend in the heavy cream. Simmer over very low heat until the sauce is slightly thickened- do NOT let it boil!! Add the chicken pieces, reheating them thoroughly so they will absorb the flavor of the sauce. Serve immediately

Final Notes:

This can be served with most any pasta - egg noodles are preferred. Spinach, baby carrots, rice, an antipasto, or just about anything you choose to accompany the chicken dish will work. REAL garlic bread is also recommended. (Posted here somewhere down the line.)

This recipe also works very well with rabbit if you’re so inclined.

Tuesday, September 20, 2005

Beef au Gratin

If you enjoy beef, and you like garlic, this recipe is the epitome of both. With a minimum amount of planning, you can have an extraordinary meal in less than 45-minutes. We have it at least twice a month, and have a hard time eating anything else at a later date. Served with the Sliced Garlic/Peppercorn Bread toasted, and a small antipasto, this is one of THE best meals you will ever eat!!


1 ½ - 2 Lbs of boiled Beef (Eye of round works well here - shown above)
6 TBS butter
3 Leeks - white part only finely chopped
2 Garlic buds (Largest ones you can muster up!) finely chopped
3 TBS flour
2 Cups hot beef broth
¼ Cup dry white wine
Freshly ground black pepper
1/8 tsp white pepper
2 Egg Yolks
1/3 Lb Gruyere or Swiss cheese

The beef must be boiled first. For best results, trim the beef of excess fat. Submerge the eye of the round in boiling salted water. This way, the layer of albumin instantly coagulates around the meat on contact with the boiling water and assures the retention of all its nutrition. Boil for three hours on very low heat. Cool for several hours, or you can refrigerate the whole roast overnight.

Cut into ¼ inch thick slices

In a medium sized skillet, melt four TBS butter and gently sauté the chopped leeks and garlic until they turn a golden brown. Sprinkle the flour over the leeks and gradually add the hot beef broth; stir constantly over medium heat. Add the wine. When the sauce has reached a smooth, creamy consistency, remove from the heat. Season with the salt and peppers. Once cooled, add the egg yolks one at a time blending in well with a wooden spoon or wire whisk.

Butter the bottom of an ovenproof dish and cover the bottom with sauce. Sprinkle half of the grated Gruyere cheese. Place the slices of meat on top of one another and cover with the remaining sauce and cheese. Dot with the remaining 2 TBS of butter and place in a 400F. oven. When golden brown, remove from oven and serve immediately.

With this particular dish, REAL garlic bread (posted here) goes extremely well, as does a glass of a hearty red wine.

Green bean almondine also goes very well with this meal.

2 cans whole green beans, drained

5-6 slices bacon,fried crisp; 1 sm. onion, finely chopped;1 sm. can chopped mushrooms, drained; 1 c. slivered almond; Parmesan cheese. In baking dish, alternate layers of green beans with crumbled bacon, onion, mushrooms, and almonds. Bake at 350 degrees until thoroughly heated and liquid reduced. Makes 6 servings.

Monday, September 19, 2005

Apple-Peach Walnut Crumb Pie ©

If you like apple or peach and/or crumb pies as many of us do, you will most likely enjoy this one. It's a little more work having to grind the walnuts, but the result is wonderfullly rich, toasty tasting pie. It's the best of both worlds.

Ingredients for pie:

1 Unbaked, 9" or 10" pie crust

4 1/2 Cups peeled, thinly sliced apples (your favorite)
2 Cups peeled, 1/2" diced peaches (canned is quickest)
3/4 tsp cinnnamon
1/4 tsp cardamon powder
1/8 tsp nutmeg
2/3 cup sugar
1 1/2 TBS flour
1 heaping tsp cornstarch (dissolve in 2 TBS of the peach syrup)
1/4 tsp salt

Prepare the crumb topping ahead of time.


Preheat oven to 425F. Prepare crust and place in pie pan or pie plate. Combine all above ingredients in a large bowl and mix well; spoon into pie crust using as little juice as you can.

Spoon crumb topping over pie filling

Crumb topping ingredients

1/2 Cup brown sugar
1/4 cup granulated sugar
1/2 cup AP flour
1/2 cup of walnut meal, flour, or finely crushed walnuts
1/4 tsp salt
1/2 cup butter.

Mix together the flour, sugars, walnut, salt, then cut in hard butter to get a crumbly mixture. Spread evenly over the filling.

Bake at 425F. for 15-minutes, then reduce to 350. Continue baking at 350F. for 35-40 minutes. Serve hot with French vanilla ice cream, and a steaming hot cup of your favorite flavored coffee.

Thursday, September 15, 2005

Baked Eggs

With winter fast approaching, baked eggs make for a hearty breakfast or a brunch before shoveling that wonderful white stuff. Although basically a breakfast or brunch dish, it also can double for a Sunday night supper. It's very filling, and will last you most of the day.


• 8 Eggs
• 8 Oz Sour Cream
• 2 4 Ounce Cans chopped green chilies
• 1 Cup shredded Monterray or Colby cheese
• 1 1/2 cups diced 1/4" diced ham
• 2 TBS Butter
• 4 Gratin dishes


Butter each gratin dish. Layer the bottoms with diced ham, then chilis, 2-3 dollops of sour cream, and some shredded Jack. Crack 2-eggs for each dish, and pour over sour cream. Continue building layers until everything is used, then spread the remaining shredded Jack cheese on top. Cover each gratin dish with foil, and bake at 350F. for approximately 15-minutes. Remove foil, and bake for another 10 minutes at 350F.

These can be assembled a day ahead of time and refrigerated. If they are assembled a day ahead of time and refrigerated, the eggs may take a little longer to fully cook.

Tuesday, September 06, 2005

Antipasto ©

Many of the meals here call for a salad or an antipasto either before or with the entree. Here is a simple and quickly made antipasto.

1 Green Pepper thin sliced
1 medium Tomato 1/2" diced
1 Onion halved and thin sliced
8 Oz. Fresh Sliced Mushrooms
1/2 cup halved pitted black olives
Hard (Genoa) Salami 1/2" diced
Provolone Cheese 1/2" diced
Parmesan and/or Romano cheese freshly grated
Artichoke Hearts


¾ Cup Olive oil
¼ Cup Wine Vinegar or dry Marsala wine
3 Crushed Garlic Buds
1/4 tsp oregano
Fresh Ground Pepper

Toss salad ingredients, and pour dressing on the veggies immediately before serving. Mix well and serve with REAL garlic bread (Posted here) or croutons. Garnish with a sprig of oregano or thyme.

You can add cherry or grape tomatoes, tortellini - anything really. An antipasto is just to whet the appetite.


If using grape or cherry tomatoes, pierce them first metal skewer, and let them soak in the dressing for an hour or so before serving.

Amish Scrapple

This version of scrapple does NOT use hog's head, jowels, liver, offal or any other pork by-products.

2 pounds pork shoulder (or pork butt)
1 whole fresh pork hock
1 cup yellow cornmeal
1 cup white cornmeal
1 teaspoon cayenne
1-2 teaspoon rubbed sage
1/2 tsp thyme
1/2 tsp savory
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper
1 large shredded apple-skin and core removed

Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock. Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.

Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, about 15 to 30 minutes.When thick, stir in shredded apple. Pour mixture into 2 loaf pans and refrigerate until completely chilled and set into a firm block. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides.

Goes great with eggs, sausage, hash browns, home fries, and a toasted Kaiser roll with your favorite jam or jelly. Apple jelly is particularly good here. Once removed from the loaf pan, it can be frozen in a large freezer bag until you are ready to use it. Makes 12 servings

New England Clam Chowder ©

One summer very long ago, we went to Maine for a weeks vacation at Old Orchard Beach, and stayed at the summer home of friends. The ocean body surfing was great, the water was freeeeeeeeeeezing, but the jazz at the local clubs was hot - not what one would expect in the 50's and 60's in a Maine summer resort town. We even got to sit in with the groups; I was a musician by trade.

It was during that trip, that I finally realized that a clam was not just simply a clam or something to be used for bait, but a delicacy to be savored. As a teenager in the 50's, a bunch of us kids would go clamming every weekend near Ocean Beach, a Connecticut coastal city where we lived. Normally, we'd bring back 1 to 1 1/2 bushels of clams. The next day we'd break them open and use them for flounder or fluke fishing bait. Little did we know.

The friends we went to Maine with were originally FROM Maine. The second day we were there, we went to the docks and bought four 2-pound lobsters and a bushel of clams. We spent several hours shucking them, and finally had nearly a gallon. Then came the chopping and cooking. When they were cooked and cooled, the following recipe was the appetizer that was to preceed the lobster. We never did get to cooking the lobster that night, because our hosts made 5-gallons of chowder. It was addicting.

• 1 - 3 Cups/Cans of Cooked Chopped Clams
• 1 Onion Diced
• 3-4 Medium Potatoes, peeled and diced to 3/4 inch cube
• 3-6 Strips of thick bacon
• 2 TBS butter
• 2 TBS bacon fat (can also use fatback salt pork diced and browned in lieu of bacon)
• 4 TBS Flour
• 2 Cans of evaporated milk or the equivalent of heavy cream
• 1 8-Oz. bottle of clam juice
• Additional milk (Optional)
• Salt and Pepper
• 2 Tsp Chopped Parsley

Drain clams and reserve the juice. Fry the bacon in a pan. When done, remove bacon strips, place on a paper towel and let cool, then crumble the strips and set aside. Saute onions until they are near translucent. In the meantime, make a roux consisting of the 2-TBS of bacon fat, 2 TBS butter, and 4-TBS flour. You want a nice white roux, so strain the bacon fat before making the roux. Add butter to bacon fat and heat to melt the butter until hot, but NOT smoking - just hot enough so that when you add the flour, the flour will bubble.

Remove from heat then whisk in the flour for the roux until well blended. Add evaporated milk, sauteed onion, bacon bits, salt and pepper to taste. Bring to a simmer on medium heat, and then add diced potatoes. If it is too thick for you, add 1/2 cup of milk at a time until it is of the consistency you like. But remember, the potatoes will add liquid when cooking. When the potatoes are tender, add the chopped parsley and the clams. Bring back to a simmer, and simmer for another 5-minutes. Sprinkle fresh ground pepper, chopped parsley, and additional bacon bits on the chowder before serving. Serve with REAL garlic bread.

This is a wonderfully thick chowder that can be served in a regular or sourdough bread bowl.

This chowder is a great pre-cursor to any seafood meal.

Smoked Southwest Chicken Marinade ©

This marinade is not overpowering and provides a nice Southwest flavor.

Tequila Marinade

1/3 Cup Oil
1/2 Cup Lime or Lemon juice
1-2 Diced jalapeno or habanero peppers
1/4 Cup tequilla
2-3 TBS chopped cilantro
4 Cloves chopped garlic
1/2 tsp salt
1 TBS cumin
1 tsp rubbed sage
1/4 tsp fresh ground pepper

Place chicken in a sealable bag and add marinade. Seal, shake around a few times during the refrigeration period of 2-4 hours. Prepare the charcoal, and pre-soaked mesquite chips. Place chicken pieces on grill half way up the BBQ'er. Then thoroughly cook, slice in strips and arrange attractively on a plate with a cilantro garnish. Serve with lots of salsa and chips, fried green tomatoes, or jalapeno corn bread.

Monday, September 05, 2005

Beef and Chicken Manicotti ©

This Manicotti recipe is for a large gathering. It's an all day project and lots of work, but I guarantee, it will satisfy the hungriest of souls. It has two different shell stuffings - chicken and beef - and two different sauces - a red sauce and a white sauce.


28 manicotti shells ( 2 boxes) We prefer Barilla Shells

For the red sauce:

3 tablespoons quality olive oil
1 medium onion -- finely chopped
1 medium green bell pepper -- finely chopped
2 cloves garlic -- minced
1 quart canned whole tomatoes with juice
3 teaspoons Spice Island Spaghetti Sauce Seasoning (recipe posted here somewhere)
2 teaspoons Spice Island Italian Herb
1/2 cup Sweet Marsala wine
6 - 10 fresh basil leaves -- torn or 2 TBS dried leaves
Salt and pepper to taste

Beef Filling

1 2-3 lb. beef chuck roast or eye of the round
2 tablespoons cracked fennel seeds
1 teaspoon anise seed
1 tablespoon salt
1 tablespoon coarse ground pepper
2 cloves garlic -- crushed
1 container ricotta cheese (8 oz.)
1 cup water
1 cup red sauce

Chicken Filling

3 - 4 boneless skinless chicken breast halves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon salt
2 ounces sliced almonds
1 can sliced mushrooms (2-1/2 oz.) -- drained
8 drops Angostura Bitters
1/2 cup shredded prosciutto
1 container ricotta cheese (8 oz.)

Bechamel (White) Sauce

4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk
1 cup whipping or heavy cream
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg

Select the number of manicotti shells for the number of persons to be served ( 2-each of the beef and 2-each of the chicken). The recipe makes enough to stuff at least 28 shells, so cut the recipes in half for 14 shells.


Red Sauce

Sauté garlic, onion, pepper in the olive oil. Add remaining ingredients and simmer until thick (2-3 hours.) Let cool, then puree in a blender. BE SURE IT HAS COOLED FIRST!!!!

Beef Filling

Place beef roast in cold water with the spices and garlic. Bring to a boil over medium heat. (Crock pot works well here, but takes longer) Turn heat down, and simmer for 2 – 3 hours or until meat flakes easily. Let cool and remove all fat.

Break into 1-inch chunks, and put in food processor and chop. Add another teaspoon of fennel seed, and ½ tsp of anise seed to beef in food processor. Chop finely. Save in bowl and refrigerate until ready to stuff shells.

Chicken Filling

Place chicken in just enough cold water to cover it, and add the 1 ½ Tsp Nutmeg and the salt. Bring to boil over medium heat. Turn heat down, and simmer until done (30-minutes). DO NOT over cook.

Cool chicken, then break into 1-inch pieces and place in food processor with 1 Tsp nutmeg, almonds and mushrooms. Chop to a course mixture. Place in bowl and refrigerate until ready to fill shells.

White Sauce

Melt butter over medium heat. When butter is melted, remove from heat and whisk in flour until well blended, then pour in the milk and cream all at once. Bring to a boil while whisking constantly. When thick enough to heavily coat whisk, remove from heat. Add salt, pepper, and nutmeg.


Chicken - Blend in one container of Ricotta cheese and shredded Prosciutto with the chicken mixture. Stuff tubes, keeping them on separate plates.

Beef - Blend in one container of Ricotta cheese with the beef mixture and 1 cup red sauce. Stuff shells, and keep separate on another plate.

Preheat oven to 325 degrees F. Lightly oil a baking dish or pan large enough to hold 14-16 stuffed tubes.

Arrange tubes, chicken-filled in one row, beef filled in a second row.

Pour white sauce over chicken-filled tubes, and red sauce over beef-filled tubes – alternating so that you have a red and white filled baking dish. Drizzle stripes of white sauce over the red; drizzle stripes of red sauce over the white. Bake for approximately 30-minutes.

Leftovers freeze well, but the shells may get a little 'leathery', so before reheating them, spritz with water and cover them with waxed paper so they steam throuogh well and tenderize.

Thursday, September 01, 2005

Pepperoni Lasagna ©

I think everyone in the world has their own lasagna recipe; this particular recipe has at least one ingredient that is not presently available - so far as I know right now. BUT, you can make your own - the recipe is at the end. Spice Islands had a Spaghetti Sauce Seasoning(1) that makes good sauce better; a great sauce, incomparable! They stopped making it a few years back. They got so many requests for it, that the company started making it again for a while; then once again, stopped production. I bought a case of the jars when I was emailed that it once again would go out of production. The Spaghetti Sauce Seasoning, combined with Spice Islands Italian Herb (still in production) is a match beyond your wildest tastes. This a VERY large recipe for a 12” x 18” x 3” pan. It will feed at least 10 people - and maybe more. It freezes well if you have leftovers. The recipe can be cut in half for a smaller portion.


4 TBS quality olive oil
4 Large garlic cloves
2 medium onions ¼ inch diced
2 green peppers ¼ inch diced
1 Lb whole mushrooms, sliced
2 Quarts whole, canned tomatoes
2 6-Oz cans of tomato paste
½ Cup sweet Marsala wine
2 TBS Spice Islands Spaghetti Sauce Seasoning
2 TBS Spice Island Italian Herbs
2 tsp sugar
1 tsp salt
Fresh ground black pepper
1 package of pre-sliced pepperoni(*)
1 Lb. lean ground beef
1 Lb bulk Italian sausage or sausages removed from the casings

2 1-Lb containers of ricotta cheese
1 Lb shredded mozzarella cheese
Grated Parmesan and Romano cheeses

2 Packages of Barilla Lasagna noodles
Olive oil - 1 TBS


In a large pot, heat olive oil, then add finely chopped garlic buds. Sautee until golden, then add diced onion, green pepper, ground black pepper, Italian herb, salt, and sugar. Sautee until soft, then add sliced mushrooms. Sautee for 5-minutes.

(*)In a separate pan or small pot, bring 2-cups of water to a boil, and then add the sliced pepperoni. Remove from heat, and let sit for 10-minutes. Drain off water and grease; dry on paper towel. Slice pepperoni rounds in half, then in half again so you end up with quarters. Add to the onion/pepper mix; stir well.

In another large pan, brown the ground beef; drain, add to sauce. Brown sausage; drain, and add to sauce.

Add tomatoes, tomato paste, seasonings, and the wine. Stir well breaking up the whole canned tomatoes, bring to a boil then turn heat to very low, and simmer for a few hours stirring every so often until it thickens. Once the sauce is thick, remove from heat and let cool. When cooled, you can pour it into a food processing bowl and pulse a few times to make it a little smoother, OR you can leave the sauce chunky (as we like it.)

Boil the lasagna noodles according to manufactures directions. Drain, rinse, pat dry with paper towels, and cover the noodles so they don’t dry out.

When all is cooked and ready, start building the lasagna.


1. Oil the pan, then spread a thin layer of the sauce.
2. A layer of noodles.
3. Sauce, even dollops of ricotta (heaping tablespoons)
4. A sprinkling of mozzarella
5. Sprinkle parmesan and Romano cheeses

Repeat layers until all the fantastic ingredients are used. The top layer should be sauce, some shredded mozzarella, and a sprinkling of Parmesan and Romano cheeses.

Cover with tin foil and bake at 325F. for approximaely 45-minutes. Remove the foil during the last 5-minutes of baking time.

This dinner/supper should be served with an Antipasto with lettuce, tomato, artichokes, black olives, diced Genoa salami, onion, green pepper, diced Provolone cheese, olive oil, a little vinegar of your choice, and grated Romano cheese as a precursor to the meal, REAL garlic bread (Posted) and a large quantity of a good quality Chianti - either white or red.

If you have the time and the ingredients, make canolli or a cassata (both posted). Have some dry Marsala on hand, or servings of espresso to accompany the dessert.

(1) This is as close as one can get to The Spice Islands Spaghetti Sauce seasoning:

3-1/2 teaspoons salt
4 teaspoons sugar
1 teaspoon summer savory
1-1/2 teaspoons rosemary
1-1/2 teaspoons ground black pepper
4-1/4 teaspoons onion powder
1-1/2 teaspoons ground marjoram
2-1/2 teaspoons garlic powder
1/2 teaspoon ground cloves
4 teaspoons ground basil
1 TBS Porcini mushroom powder

If you can't find the powders called for, get the leaf varieties. Put the mix in a coffee bean grinder and run it until you have a fine powder. You may have to do this in separate batches. The final Seasoning powder calls for 1 TBS per batch of sauce. For the ABOVE sauce recipe, use 2 tsp - it's a little more potent than Spice Islands. Store remaining powdered spice in a tight fitting lidded jar, and in the dark. The intensity of the ground leaves is much more flavorful.

LOL - be prepared to gain a few pounds.

Wednesday, August 31, 2005

Morgh-e tu por-e torsh-o-shirin ©

Yet ANOTHER chicken recipe :-) The title translates into 'Sweet and Sour stuffed chicken'. This Iranian recipe is a wonderful meal served with rice, and will duly impress your guests.


4 Rock Cornish game hens
2 TBS sesame oil
1 large onion, peeled and thinly sliced
2 cloves garlic, peeled and crushed
1 cup pitted and finely chopped prunes
1 apple, cored and chopped
1 cup finely chopped dried apricots
1/2 cup raisins
1/2 cup crushed pistaccio nuts (optional)
1/4 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground saffron, dissolved in 2 tablespoons hot water
1 teaspoon sugar
1/2 cup orange juice
1 tsp hawaish


Clean and rinse the hens in cold water, then pat dry and rub with salt.

Heat oil in a non-stick skillet and brown onion and garlic. Add prunes, apple, apricots, raisins, 2 teaspoons salt, pepper, cinnamon, saffron water, and sugar in a separate bowl. Mix well.

Preheat the oven to 350°F. or prepare your charcoal grill for smoking and grilling. Stuff the hens or chickens with the fruit mixture and truss the cavities shut. Place the stuffed birds in a greased ovenproof dish or roasting pan(*) and pour in the orange juice. Cover and bake in the oven for 1 1/2 hours, basting with pan juices, until the meat separates easily from bone.

Serve from the ovenproof dish or arrange the birds on a serving platter. Serve with Saffron Steamed Plain Basmati or Jasmine Rice, bread, salad, fresh fruit, and fresh herbs for garnish.

Rock Cornish game hens are best used for individual servings, and they take less time to cook in the oven.

(*) If you have a rotisserie (a plus, but not necessary) and/or a charcoal smoker/grill, these small hens are absolutely delicious smoked and continuously turned on a rotisserie with a few( 3 or 4) water-soaked apple wood chunks on the charcoals just to provide a delicate hint of smoke. Baste with the orange juice.

Monday, August 29, 2005

Banana-Blueberry-Lemon Bread ©

This is a quick and easy treat for a Sunday morning brunch, or simply a mid-morning snack with a cup of steaming hot coffee or tea.


1 Cup Sugar
1 Stick butter softened
2 VERY ripe bananas mashed
2 beaten eggs
1 tsp vanilla
1 1/4 cups AP flour
1 tsp Baking soda
1 Cup walnut(*) flour (NOT walnut meal)
1/4 cup mini lemon bits
1/4 cup mini chocolate bits
1 Cup blueberries (frozen or dried are ok pre-soaked)
Cinnamon and sugar mixture.

Cream butter and sugar. Add beaten eggs, flours, baking soda, mashed bananas. Blend well with a hand mixer with beaters. Pour batter in a buttered/sugared or floured loaf pan. Sprinkle the cinnamon mix over the top of the batter. Bake in pre-heated oven at 325 degree oven for 1 hour and 15-20 minutes, or unitl a toothpick or metal skewer comes out clean and dry.

Walnut Flour(*)

Spread in a single layer on a cookie sheet, one pound of shelled walnuts. Be sure there are no shell pieces mixed in. Roast walnuts in a 500-550 degree oven until they have turned a nice dark color, but NOT burned (about 20-minutes)

Let the nuts cool completely, then put small batches in a coffee bean grinder and grind into a fine powder. Once the entire batch has been ground, spread out on a cookie tray and place back in a 350 degree oven until very dry. Watch carefully because they can easily burn at this stage.

What you will get as an end result is a dark loaf of delicious banana bread with a multitude of complimentary tastes.

Tuesday, August 23, 2005

Chicken Scallopini ©

Dontcha love chicken? It's so easy to prepare, and it's cost effective.


4 tbs. Butter, divided (unsalted)
2 skinless boneless chicken breasts
1/3 cup water
½ tsp. Chicken bouillon or your own home made chicken base broth
Salt and Pepper to taste
2 cups sliced mushrooms
1/3 cup thinly sliced green onions
¼ cup white wine
1/3 cup heavy whipping cream


Melt 2 tbs. Butter in a large non-stick skillet. Sauté mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tbs. Butter in same skillet. Sauté chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. (If chicken isn’t done when golden brown place in oven on 400 degrees until remaining recipe is finished)

Add onions to pan; sauté until tender. Add water, wine, and bouillon to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Return mushrooms to sauce and let cook together about 2 minutes on low heat.

Serve over a bed of linguini, penne or ziti with chicken on top. Spoon sauce over plate. Serve with REAL garlic bread (posted here) , a nice dry white wine, and a salad.

Monday, August 22, 2005

Stuffed Grape Leaves (Dolma) ©

Lebanon, Greece, Yemen, and other Eastern countries have their own version of stuffed grapes leaves. This recipe is a combination of several different ones. Stuffed grape leaves are a delicious snack for a party, or watching a ball game especially when served with a cold, lemon dipping sauce.


16 oz Jar grape leaves or fresh-grape leaves
3/4 c Long grain uncooked rice
2 tsp Fresh dried mint
1 c Water
2 lb Ground lamb, beef and pork - even amounts
1/2 tsp Rosemary
1/2 tsp GREEK oregano
1/8 tsp Cinnamon
1 TBS cumin
1/2 tsp crushed or powdered dill seeds
4 lg Garlic cloves
2 - 3 large lemons

To prepare fresh grape leaves for rolling, dip one leaf at a time in boiling water for about 30 seconds and cool. Mix ground meat with rice; season with salt, pepper, cinnamon and the other spices. Remove stem from each grape leaf, if using fresh leaves. Spread each leaf on flat surface. Place about 1 teaspoon of meat stuffing across the leaf about 1/2" from stem point. Fold leave forward toward stuffing. Then fold right side over then the left side and roll leaf forward very tightly.

When fully rolled, squeeze it to secure. Repeat for each leaf. Neatly place each stuffed roll in a large pot in layers. Pound the garlic with mint and salt to taste, then add add 1 cup water or more as needed, and lemon juice; pour over grape leaves in the pot. Cover and bring to a boil over high heat. Cook covered, very slowly for 1 hour. Add more water if needed. Steam until grape leaves are soft and are pierced and cut easily with a fork. Do not over cook. The leaves should not fall apart. These can be further processed in a hot water bath. Put stuffed leaves in sterilized quart or pint canning jars, pour an even mixture of water and vinegar to 1/2" from top. Process for a full 15-minutes.

Lemon Dipping Sauce

6 egg yolks
Juice of 2 lemons
1 cup chicken or beef stock
Salt and pepper to taste

Beat together the egg yolks and lemon juice and add these to the stock. Cook over a low flame, stirring constantly until the sauce has thickened. Season with salt and pepper and serve hot or cold (yields about one cup). Note: This sauce can also be put to good use in soups, with fish and lamb dishes, and with salads.