Monday, January 30, 2006

Cranberry-Walnut Muffins

Muffins are great anytime of day. These will carry you through mid-morning, and to break time. OR - have them mid-morning, and they will carry you to lunch.

1 Stick Butter at Room Temperature
1 Cup Sugar
2 Eggs at room temp
½ tsp Orange extract
½ tsp Almond extract
2 Cups All Purpose flour
1 tsp Sea Salt
1 tsp Baking soda
1 tsp Baking powder
1 Cup Buttermilk
½ cup chopped or crushed walnuts
½ cup chopped dried cranberries

Preheat oven to 375 degrees.

In a large bowl, cream the butter and sugar. Add eggs one at a time being sure they are well blended. Stir in the extracts.

Sift the dry ingredients into a separate bowl.

Add dry ingredients alternately with the buttermilk until just combined. Do NOT over mix. Blend in the berries and nuts. If too dry, add more buttermilk or regular milk to get a pourable batter.

Spoon the batter into buttered muffin tins. Sprinkle cinnamon and sugar over the batter. The yield here will be 12-standard muffins; 24-mini-muffins; or, 6-Texas sized muffins. Fill muffin tins to 2/3 each.

Turn oven to 400-degrees. Bake for approximately 25 minutes. Cool for 15-minutes before removing from muffin tins.

Green Chili with Pork in Bread Bowls

A delightfully tasty meal that can be as mild or hot as you like.

2 Lbs Pork Tenderloin 3/4 inch diced
1 1/2 Cup Flour
2 TBS Powered Cumin
1 TBS Garlic powder
1 tsp Ground black pepper
1/2 Cup vegetable oil
1 Can Chicken Broth
1 Can Beef Broth
1 Can Chopped Green chilies
5-10 Slices of jalapeno or habanero peppers that have been coarsely diced
1 TBS jalapeno juice or habanero vinegar

Mix flour, cumin, garlic powder, black pepper in a zip lock bag. Add diced pork and shake so all the pork is well covered. Add vegetable oil to large pot, and bring to very hot. Add floured pork, and brown. Save the flour. Add broths to pot, and the remaining ingredients. Simmer for several hours. The heat must be VERY low, or the mix will Burn or stick to the bottom of the pan.

After an hour of simmering, mix the remaining flour with hot water, stir to make a paste, and add to the pork. Continue to simmer for another hour to have the flavors absorb into the pork mixture. This will be a very thick mixture, so be sure to keep the heat on the lowest setting possible. Add water if necessary.

Serve this in a bowl or in a bread bowl which is absolutely delicious. We made a French sourdough bread bowl recently and used that. If you bake the bread bowls in a greased chili bowl - normally 5" - 6" in diameter by 3" x 4" deep, then scoop them out - this works perfectly.


Friday, January 13, 2006

Marinated Mushrooms- Crock Pot

Marinated Mushrooms are a delicious side dish to any beef dinner.

1 Lb. Large Mushrooms
1 Stick Butter
1 Cup Water
3 TBS Beef Base Paste (LeGout is best)
1 Cup Burgundy Wine
2 Garlic Cloves-Crushed
1 ½ Tsp Oregano
1 ½ Tsp Parsley
½ Large onion diced
1 ½ Tsp Thyme
2 TBS Olive oil
Dash of Worcester sauce

Thoroughly rinse mushrooms and drain; once drained, add to crock pot. Melt butter in medium sauce pan and add remaining ingredients. Bring to simmer. Pour over mushrooms. Simmer on low for 4-6 hours. Drain mushrooms and serve over marinated roast beef slices with rice. These are great with prime rib as a side dish.

Tuesday, January 10, 2006

Broccoli (or asparagus) Cheese Soup ©

If you enjoy cheese or cream soups, this is the ultimate. It will serve at least 4 guests, and in all liklihood, they will come back for seconds. Have a few copies of this recipe available because your guests will want a copy. We developed the recipe while living in Colorado, and have given out hundreds of recipe copies since 1979. It's a lot of work and many steps to make this, but you will be well rewarded. Try this once... I can guarantee you will make it over and over again. If you have any questions, please leave a comment.

5 TBS butter
2 Large Onions Diced
¼ tsp Fresh Ground Pepper
½ tsp Dried Thyme
1 TBS Sugar
¾ Cup Sweet White Wine
3 Cups Chicken Stock
2 Cups water
3 TBS Flour
1 ½ Cups Milk
½ Cup Heavy Cream
¼ tsp Dry Mustard Powder
1/8 tsp Nutmeg
Dash of Cayenne Pepper
½ Lb. Grated Jarlsberg Cheese
¼ Lb. Gruyere cheese
1 Bunch Broccoli (or you can use asparagus)
4 Celery Sticks

In a large flame-proof casserole dish, melt 2-TBS butter over moderately high heat. Add the diced onions, black pepper, thyme, and sugar. Reduce the heat to low, place a cut circle of waxed paper over the top of the onions and cover tightly with a lid. Simmer (removing and replacing waxed paper) stirring occasionally until the onions are very soft – about 1-hour and 15-minutes.

Remove the cover and the waxed paper and increase heat to moderate. Cook until the onions are golden brown – about 15-minutes.

Add the wine and bring to a slow boil until reduced by ½ - about 5-minutes. Add the chicken stock and 2-cups of water. Bring to a boil and simmer for 15-minutes.

In a large saucepan, melt the remaining 3-TBS butter over medium heat. Whisk in the flour and cook while whisking for 2-minutes without browning. If it starts to brown, remove from heat and continue whisking. Add the milk, cream, dry mustard, nutmeg, and cayenne pepper and bring to a boil. Boil while continuously whisking for 2-minutes. Remove from the heat and stir in the cheeses until smooth.

Scrape the cheese mixture into the hot soup; add the broccoli and cook until crisp-tender – about 8-minutes. Stir in the diced celery and cook until heated through – about three minutes.

Serve with hot, French bread or baguettes right from the oven.

Tuesday, January 03, 2006

Veal Scallopini with Mushrooms


4 Veal Scallopini
2 tablespoons butter
1 tablespoon olive oil
4 ½ oz fresh sliced mushrooms
salt & pepper to taste
1/3 cup heavy cream


Heat the butter and oil in a heavy skillet and brown the Scallopini on both sides. Remove and keep warm. Add mushrooms, stirring in the skillet and cook for 10-12 minutes on low heat. Season. Drain the cooking fat and replace with cream. Stir on high heat for 2-3 minutes to deglaze the bottom of the skillet. Pour sauce over the Scallopini and serve immediately. Serve with: Pasta, tomatoes provencales and REAL garlic bread

Recipe source (Veal Appeal Recipe Booklet) For many more exciting veal recipes, go to

Monday, January 02, 2006

Italian Grinder

The true Italian Grinder originated in the states at a small Italian grocery store and deli on the north end of Shaw Street in New London, CT. in the late 1940's. The shop was run by the Christophers, and Ernie Christopher made THE BEST grinder available anywhere. Right around the corner - a half block away - on Bank Street was an Italian bakery, so it was a natural fit.

It's an easy sandwich to make, but you need the best ingredients available.


1 Loaf fresh Italian Bread
6-8 slices of imported Genoa salami (can also use prosciutto)
6-8 slices of imported Provolone Cheese
Sliced Tomato
Shredded Lettuce
Grinder Salt (*)
Fresh Ground Pepper

Slice bread in half lengthwise. Drizzle or spritz each half with olive oil. Place slices of salami on one of the halves, and the sliced tomatoes on top of the salami slices. Top with the slices of provolone cheese, followed by the shredded lettuce. Salt and pepper the lettuce, followed by another drizzling or spritzing of olive oil. Close and slice in half.

Do NOT use American cheese

(*) Grinder salt is a blend of sea salt, onion powder and lots of garlic powder