Orange Scallops with Vermicelli and White Wine Sauce©

You'll never realize the full potential of the flavor and the delicacy of scallops until you combine them with orange which brings out the absolute best in bay scallops.






1/2 Lb Bay scallops

2 TBS Garlic Olive Oil
2 TBS butter
¾ Cup White Wine
1 tsp Orange Early Rise
1/3-1/2 cup Heavy Cream
1 tsp chopped fresh tarragon
S & P to taste
Linguini or Vermicelli pasta

1 Roasted, Julienned red pepper (optional)

Add olive oil and butter to sauté pan. Turn heat to medium high until butter melts and just begins to brown; add scallops and turn heat to high stirring and turning scallops constantly until translucent. Once cooked (3-4 minutes) remove scallops to a separate plate leaving the heat on high. Add wine, whisk and reduce mixture to ½ volume. Add cream and Orange Early Rise, whisking constantly. Reduce the heat, and cook until sauce is reduced by half. Add the tarragon and scallops to the reduced sauce. Add salt and pepper to taste. Cook on low for 3-5 minutes until scallops are heated through.

Place scallops over the cooked vermicelli, and spoon the reduced sauce over all. If you use the roasted red pepper, arrange the julienned strips in a pinwheel design. Serve with a glass of Chardonnay and REAL garlic bread.

Garlic Bread - the REAL thing!

• 1 loaf of fresh Italian bread
• 2-3 cloves of garlic - peeled and cut in half lengthwise
• Olive oil

Cut 1" thick slices of Italian bread. Place on pan under the broiler. When toasted to your liking, turn bread over and toast the second side. Remove toasted bread, rub one side of the bread with the sliced garlic buds and lightly spritz the slices with olive oil. Try it! Everyone I know who has made it this way, has never gone back to the grease soaked, bitter garlicky stuff they used to make.

Red Sauce For Baked Ziti and Sausage

2 (28) ounce cans tomatoes or 20 fresh, large tomatoes(Fresh are best)
2 Medium stalks celery
1 Medium onion
2 TBS dry parsley or 4 TBS fresh chopped
1 Large carrot scraped clean and cut in pieces
1 Medium green pepper
1 Medium-sized zucchini (Unpeeled)
2-4 cloves garlic
S&P to taste
Tabasco or a hot pepper to taste
2 T. Sugar
2 TBS Parmesan cheese

Chop onions and peppers and saute in a little olive oil until slightly done. Put everything in blender (NOT THE CHEESE OR PARSLEY) and puree. Bring to boil then simmer on very low heat until the raw taste is gone and the sauce is thick. This will take several hours on simmer, so be patient. That's the basic sauce. You can add chicken, pork, meatballs, sausage, or seafood. Sometimes I skip the onion/pepper saute, but it definitely improves the flavor.

Add the chopped parsley and the Parmesan cheese about 30-minutes before you decide to stop simmering.

Optional - add a TBS of Porcini Mushroom Powder - it kicks the flavor up a few notches.

New York Deli Style Rye Bread

Preparation time: Start to finish is 3 days because you will have to make a starter.

Amount/Measure/Ingredient:

Sour Starter

1 cup warm potato water*
1 cup rye flour
1 tsp instant yeast

Stir well then cover with plastic wrap and let sit for 3 days at room temperature (65-70 degrees) Stir the second day.

(*) Potato water---Peel and quarter 2 pounds of regular potatoes, cover with water and season with salt. Cook like you would for boiled or mashed potatoes, drain---saving the water the potatoes were cooked in. This potato water gives bread a moist and compact texture. Save or eat the potatoes as you like.

Dough for the bread

2 cups warm water, about 120 degrees F.
1 TBS. sugar
1 TBS. Instant yeast

Add:
starter
2 cups AP flour
2 TBS. kosher salt
2 TBS caraway seeds and ½ tsp charnushka seeds
4 ¾ cups high gluten bread flour

Glaze

1 cup water
1 ½ tsp. cornstarch mixed with 1/4 cup cold water---no lumps

Bread Preparation:

In a mixer, combine 2 cups warm water with sugar and yeast, mix and let sit for 10 minutes.Add all of the sour starter and the remaining ingredients. Mix on low speed for 2-3 minutes with a dough hook, then increase to speed (2) and mix 6 minutes longer, be sure all the flour has hydrated the dough by raising and lowering the bowl from time to time.

Remove from the machine and cover with plastic wrap. Let rise 2 hours @ 70 Degrees F. or until doubled in size.

Portion into 3 - 1 1/2 pound pieces of dough or 2-pieces for larger loaves and shape into large, balled loaves, place on baking pans that have been sprinkled with semolina flour or fine cornmeal Cover with a damp but not wet cloth – or dry waxed paper - and let rise for 40 minutes.

Carefully remove the damp cloth or waxed paper, then slash the dough 3 times across the top with a very sharp knife or razor blade about 3/4 of an inch deep.

Immediately place in a pre-heated 375 degree F. oven, and place a pan of boiling water on the oven's bottom. Remove the pan after 10 minutes, this will create steam and help with crust development. Continue to bake for 30 minutes or until center is 180 degrees F.

For the glaze: boil 1 cup of water, mix the cornstarch with ¼ cup cold water, then combine with boiled water and stir continually until thickened. Cover with plastic wrap.

Remove the bread, and with a pastry brush, brush the top crust with the cooked cornstarch. A small amount of this glaze is enough, It's used to create a shiny surface. (Optional: While the bread is still hot, rub the tops with a stick of butter.) Let cool, and place in a plastic bag. This will further soften the crust.
Cool the bread on wire racks for at least 1 hour before slicing or wrapping.

The UNcommon Burger

Hamburger - Blue Cheese



• 1-1/2 pounds lean ground beef
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 1 3-ounce package cream cheese, softened
• 3 tablespoons crumbled blue cheese
• 1 tablespoon Dijon mustard
Combine the ground beef, Worcestershire sauce, garlic salt and pepper, mixing well. Shape mixture into 12 patties about 4 inches in diameter.

Mix the cream cheese, blue cheese and mustard until smooth. Divide the mixture among 6 of the beef patties, spreading to within 1/2 inch of the edge. Top with a remaining patty, sealing edges firmly.

Grill patties about 4 inches from coals or heating element, turning once, 5 to 7 minutes on each side for medium. Makes 6

Cheesy Clam Manicotti

Ingredients:

• 26 ounces meatless spaghetti sauce
• 1/4 teaspoon hot pepper sauce
• 2 cans (6-1/2 ounces each) minced clams
• 1 carton (8 ounces) ricotta cheese
• 4 ounces cream cheese, softened
• 1/4 cup spreadable chive and onion cream cheese
• 2 cups (8 ounces) shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1 teaspoon minced garlic
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano
• 8 manicotti shells, cooked and drained

Directions:

In a large saucepan, combine the spaghetti sauce and hot pepper sauce. Drain one can of clams; add clams to sauce. Stir in clams and juice from second can. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Meanwhile, in a large mixing bowl, beat ricotta and cream cheese until smooth. Stir in the mozzarella, Parmesan, garlic, pepper and oregano. Stuff into manicotti shells.

Spread 3/4 cup clam sauce into a greased 11-in. x 7-in. x 2-in. baking dish. Arrange manicotti over sauce; top with remaining sauce. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 4 servings.

Almond (Pecan) Coffee Ring

This goes great with a cup of coffee or espresso any time of day or night.


3 1/2-3 3/4 cups all-purpose flour, (more if needed)
1 package (1/4 ounce) active dry yeast or 1 TBS SAF Instant yeast
1 cup milk scalded (do NOT boil)
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
1 egg beaten

Place butter, sugar and salt in the bowl of a stand mixer. Attach the bread hook. Pour heated milk over the dry ingredients. Turn mixer on at low speed, and stir until butter is melted and cooled. Add beaten egg and continue stirring until well blended.

Add two cups of flour and the yeast, then turn mixer to speed #2 if you are using a Kitchen Aid mixer. Continue adding flour until you have a silky dough that pulls away from the sides of the bowl.

Turn out on a floured surface. Knead 4 to 6 minutes (or continue on with the mixer/dough hook). Place in a greased bowl,turning once to grease top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Once risen, pound down and let it rise a second time. It will rise faster on the second rising. Be sure to re-cover the dough or it will dry out.

Filling:

Almond/Pecan Paste Recipe

Ingredients:
10 oz dried blanched almonds (or pecans)
10 oz powdered sugar
5 oz sugar
1/4 cup corn syrup
1 cup water

Directions:

Make a sugar syrup by placing the water, sugar, and corn syrup in a saucepan. Stir it to combine. Bring it to a boil and let it boil for a few seconds. Let it cool.

Place the almonds/pecans in a food processor and process them with the steel blade to a fine powder. Add the powdered sugar. With the food processor running, slowly add the sugar syrup until the mixture forms a paste. If you use pecans, add 5-drops of almond oil to this mix if you want an almond flavor.

Store the paste in a tightly covered container until you are ready to use it. If you will be storing it for more than a week, store in the refrigerator.

Roll the dough out on a floured counter to 18" x 12" rectangle. Spread the paste on the rolled out dough, leaving an inch from all edges. Roll up in jelly roll fashion. Shape into a round, and seal the ends where they meet. Make 1/2" deep slices every two inches on the round. Bake at 375 on parchment paper lined cookie sheet until done - golden colored.

Glaze:

2 or 3 tablespoons milk or heavy cream
3-drops of almond oil
1 3/4 cups confectioners’ sugar


Blend glaze ingredients. Drizzle or spread over cooled coffee cake and sprinkle with almonds.

Pot Roast with vegetables

If you are going to do a pot roast, you can't go wrong with the Tyson Chuck Roast With Vegetables® - EXCEPT for one feature. The gravy mix they include with the package is worse than abominable!! It's the most horrible thing I've ever tasted in all my years. No..it's WORSE than horrible!!! If you decide to get this product - which is great, and I hope you try it - use the following recipe for the gravy:

Onion Gravy

Ingredients
1 medium onion halved and thinly sliced
1 tablespoon canola oil
1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour mixed with ½ tsp corn starch
1 TBS Onion powder
1 1/4 cups water
½ tsp Kitchen Bouquet (optional for color – or you can use carmel coloring)
1 cup beef broth
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper

Preparation

Cook onion in oil and butter in a heavy skillet over moderately high heat, stirring frequently, until onion is softened and slightly browned, about 15-20 minutes. Add flour and cook, whisking for at least 1 minute. Stir in water, broth, Worcestershire sauce, onion powder, Caramel coloring, and pepper; whisk. Simmer, stirring and scraping up brown bits, until gravy is thickened, 8 to 10 minutes. Season with salt and additional Worcestershire sauce if so desired. Simmer until gravy is thick. Pour over mashed potatoes, pot roast, and/or meatloaf.

Beef Stroganoff

This recipe was given to me by a student of mine way back when, while teaching back east. It has been a standard in this household for forty-plus years. If you see this recipe Rich, leave a comment with your eMail address and I will get back to you.

1 Lb. Beef cubes (sirloin or tenderloin is the best, but just about any cubed, lean cut will work with this recipe.)
2 TBS butter
1 Cup Sour Cream (you could try plain yogurt)
1 Envelope dried onion soup mix
1 Can Cream of Mushroom Soup
1 3-Oz can of sliced mushrooms (undrained)
2 TBS Ketchup (This is secret ingredient #1)
2 TBS Dry, red wine (Secret ingredient #2)

Take small cubes of beef and dredge them in flour, shake off excess flour, then brown in hot fat (melted butter) in a large pan or Dutch oven. Combine remaining ingredients; keep heat on VERY low. Cover the pan – stirring frequently so the mix minimally sticks to the pan bottom.

Serve over al dente egg noodles. REAL garlic bread goes great with this meal, as do green beans almandine. (REAL garlic bread recipe is posted here somewhere!!)

Chateaubriand with Portobello Mushrooms and Madeira Wine au Jus

Beef tenderloin - or filet mignon - is hard to beat for taste, tenderness, or texture.


INGREDIENTS
SERVES 2

1 to 1 1/2 Lbs center-cut beef fillet
2 large portobello mushrooms, washed & unpeeled
2 cloves garlic
4 tablespoons olive oil
butter
1 tablespoon brandy
½ cup (4 fl oz) Madeira Wine (or red wine if you prefer)
salt and freshly milled black pepper


Directions

For this recipe, you will need a large cast iron or steel frying pan or skillet - one without a wooden or plastic handle that can go inside the oven. If you don't have one, use a medium size, lightly oiled heavy based roasting pan for the oven cooking, and a frying pan for the stove top cooking.

Preheat the oven to 445F. If you are using a different pan for the oven cooking, put it in the oven to get really hot.

Unwrap the chateaubriand and season with freshly milled black pepper.

Put the pan that you are using on the stove over a medium/high heat and add 2 tablespoons of oil. Allow it to get very hot until it just starts to smoke.

Keeping the heat on high, add the beef fillet to the pan and quickly sear on one side, and then the other. This should only take a minute or two at the most to achieve a crusty golden seal.

Now, put the pan straight into the oven (or transfer to the preheated oven pan) on the middle shelf and roast for 10 to 15 minutes depending on how rare you like it.

While that's happening, cut the mushrooms into thick slices. If you are using the garlic (some folk prefer not to mix romance with garlic!), chop it finely. Now pour yourself a glass of wine and relax for a few minutes....this chateaubriand recipe virtually cooks itself!

When the chateaubriand is ready, remove it from the oven and carefully transfer to a warmed plate and cover loosely with a piece of tin foil. Then leave it to rest for 15minutes.

Reheat the stove top pan or skillet with about 2 tablespoons of the fat and juices from the beef pan. When it's hot, add a knob of butter.

Add the garlic to the pan and quickly stir through the hot fat to color slightly. Then add the sliced mushrooms and a seasoning of salt and freshly milled black pepper.

Now, sauté the mushrooms for about 2 minutes turning frequently adding a little more oil if the pan becomes too dry.

Turn the heat up to maximum and deglaze the pan by adding the brandy. If you are feeling like a professional chef by now ;-) and you are cooking with gas, tilt the pan towards the open flame to let it flambé.


Once the brandy has all but evaporated, turn the heat down to low and add the Madeira wine. Allow it to simmer gently and reduce for about a minute. Check the seasoning.

TO SERVE

Carve the beef fillet in thick slices and arrange on a warm serving plate. Pile the mushrooms on top and drizzle the Madeira jus over.

Spicy Buttermilk Fried Chicken

There are few things better than crispy, spiced fried chicken served up with Parkerhouse rolls slathered with fresh creamery butter, corn, mashed potatoes, gravy, and a nice green veggie or cauliflower. This recipe takes a little planning, but OH - is it EVER so good!!

3 cups buttermilk
1/4 cup TABASCO
3 teaspoons salt, divided
1 (2 1/2- to 3-pound) chicken, cut up into 8 pieces
2 cups all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
A small dash of Cardamon
Canola oil for deep-frying

Combine buttermilk, TABASCO, and 1 teaspoon of the salt in a large bowl or large resealable plastic bag and mix well. Add the chicken and cover bowl or seal bag; refrigerate for 6 to 24 hours.

Combine flour, remaining 2 teaspoons salt, garlic powder, onion powder,cardoman, and pepper in a shallow dish. Remove chicken pieces from marinade and allow excess buttermilk to drip off. Dredge chicken pieces in flour mixture and let chicken sit for 10 minutes.

Add about 1-inch of oil to a large, deep skillet. Attach a deep-fry thermometer and, over medium-high heat, bring oil to 350°F.

Fry chicken in batches of four, turning occasionally, until golden brown and cooked through, about 10 minutes per side. Transfer chicken to a wire rack set on a baking sheet.

Outback Steakhouse Bushman Honey Whole Wheat Bread

This bread is excellent, but you'll need to be patient with the rises. It is very slow on the first and second rise, but you will be VERY pleased with the final result.

It should be served hot - or at least warm on the last legs of cooling - with a meal. It is a very soft bread with a sweetish taste (the honey), a nice soft crust, and a mild, yet robust flavor. The texture, even the crust, should be quite soft. A nice sharp serrated bread knife is used for the best slices. It has lots of potential for making it into a rye - especially Russian rye bread - with the addition of finely ground caraway and/or kalonji seeds. Using this bread for the base for a roast beef or pastrami sandwich will put you in culinary heaven. This bread is among THE BEST you will ever taste. It's delicate- yet ambitions; hearty - yet light. It has a flavor like you've probably never had - that is unless you've eaten at the Outback Restaurant.


Recipe: Yields 4 medium-sized loaves or 8 small loaves or make a half recipe for one 6” loaf in a medium sized glass bowl.

2 cups whole wheat flour
2 cups bread flour (up to 2-1/2 cups if needed)
1 tablespoon granulated sugar
1 tablespoon unsweetened cocoa
2 teaspoons instant coffee
1 teaspoon caramel color (*)
1 teaspoon salt
2 1/4 teaspoons instant yeast
1/2 cup honey
2 tablespoons butter -- softened
1 1/2 cups warm water

* If caramel color is not available, substitute food coloring by adding to the warm water before adding it to the rest of the ingredients:
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring

1.BREAD MACHINE METHOD: Add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3.

2. MIXER METHOD: In a mixing bowl, whisk together the whole wheat flour and 2 cups of the bread flour with the cocoa, sugar, coffee, caramel color, yeast and salt. Add the butter, honey and water... With the mixer set on low speed, mix with the dough hook for 3 minutes, using a spatula to keep scraping down the sides of the mixer to dry the dry ingredients into the wet. Turn the mixer speed to medium and mix 1-2 minutes or until the dough begins to come together to form a ball, adding more flour if necessary up to the additional 1/2 cup.

NOTE! The dough will be very wet and sticky, but try not to add too much flour or else the bread will be very dry and crumbly.

Liberally flour the work surface and turn the dough out onto the flour. Loosely cover the dough and let it rest for at least 10 minutes. Gently knead the dough until it barely comes together into a soft tacky ball. Transfer the dough to a well-oiled bowl, cover with plastic wrap and let rise in a warm place for 1 hour.

After 1 hour, remove the cover and gently stretch and fold the dough. Replace the plastic wrap cover and let the dough finish rising until almost doubled, about 45-50 minutes.

3. When the dough has risen to about double in size, punch it down and divide it into 4 even portions, by dividing dough in half and then dividing those halves in half (and then once more if 8 very small loaves are desired.). Form the portions into tubular shaped loaves. (If desired, sprinkle the entire surface of the loaves with a small bit of fine grind cornmeal.

Place the loaves on a parchment-lined large baking sheet. Cover the loaves with a proof box or loosely with lightly greased plastic wrap. Let the dough rise once more for 45-50 minutes. OR – use a 6” bowl for 1-loaf, half recipe

4. Meanwhile, preheat the oven to 350 degrees F. Uncover the dough and slash the tops lengthwise if desired. Bake for 23-24 minutes. Loaves should begin to darken slightly on top when done, and the internal temperature should reach 190-195 degrees F. on an instant read thermometer. Cool on a wire rack until still just barely warm. Serve with a sharp serrated bread knife and whipped butter on the side.

shaboomskitchen

This variation is compliments of shaboom@shentel.net Check out her great web site at http://www.shaboomskitchen.com/

Boneless Pork Loin Roast with Apple Horseradish Sauce

To me, pork IS the 'other white meat.' Where would we be without ribs, chops, boneless loin, tenderloins, sausage? This is a delightful version of a boneless pork loin center cut roast.

Ingredients

1 boneless Pork Loin - Center Cut - about 3 pounds
1 cup chunky applesauce
1/2 cup red currant jelly or raspberry jelly
2 teaspoons horseradish

Preparation

Heat oven to 325°F. Place roast on rack in shallow roasting pan. Do not cover. Roast to an internal temperature of 150°F.

Meanwhile, make sauce by heating applesauce, jelly and horseradish in small saucepan only until blended.

When roast reaches 150°F. spread about 1/4 cup of sauce over roast. Continue roasting about 15 minutes to glaze roast and until internal temperature reaches 160°F. for medium doneness. Serve remaining sauce with roast.

Serve with a twice baked potato, fresh-steamed green beans with Hollandaise Sauce or asparagus, baked sweet potato, cauliflower....actually, serve with whatever you like. :-)

LAMB-CABBAGE STEW

Ethnic soups or stews are always a nice change from the everyday recipes that we always seem to make. This Bosnian recipe is sure to please. You can also used leftover lamb.

2 lbs. boned shoulder of lamb, cut into 1/2 inch cubes
2 oz. lard
1 onion, finely chopped
2 lbs. cabbage, trimmed, core removed and roughly chopped
Salt
Freshly ground pepper
3 tomatoes, peeled and sliced
2 cloves garlic, crushed
1-2 c. (8-16 fl. oz.) dry white wine
1 TBS. paprika

1. Brown the lamb in the lard, add the onions and sauté them until they are soft.
2. Put the lamb and onion mixture in the bottom of a casserole dish, arrange the cabbage over it and season with salt and pepper. Lay the tomato slices and garlic on top.
3. Cover the casserole and cook over low heat for 2-3 hours. Add the wine gradually while the stew is cooking.
4. 30-minutes before the end of the cooking time sprinkle the stew with paprika. Do not stir the stew.
5. Serve hot with chunks of crusty bread and generous amounts of chilled dry white wine.

Fried Cucumber Slices With Tomato

When a cooking/baking cohort suggested fried cucumbers, I nearly had a culinary siezure. I stand before you in naked humility. This recipe has been slightly modified; the end result was awesome!! Sometimes a recipe can not be perceived by the ingredients (as I found out); this one is a keeper.

Fried Cucumber Slices

1 Medium size Cucumber (9” – 10”) – skin on
Flour
Beaten egg
Parmesan Cheese
Garlic Powder
2 TBS Butter
2 TBS Olive oil
1 Small tomato

Serves 2

Have two separate bowls or dishes with flour – the first for dredging - no spice added. The second, mixed well with the garlic powder and parmesan.

Slice cucumber to ¼” rounds. Dry both sides with paper towel. Dredge in flour and shake off excess. Dip in egg mixture. Dredge once again in second bowl of flour (spiced/flavored)flour – shake off excess.

Fry in the olive oil and melted butter on medium heat, and turn only once. The finished cucumber should be golden and still have a little crunch to it – not soggy. Drain on paper towel, and cool.

Once the slices are cooled, top with thin (1/8”) slices of fresh tomato. Serve these cold without broiling them. Before serving, spritz or sprinkle a few drops of Balsamic vinegar on each slice. You can also do the same procedure and ingredients using eggplant or zucchini squash.

This is an excellent accoutrement to serve with a lamb roast, along with scrubbed, whole, oven baked new potatoes that have been coated with a top quality olive oil sprinkled with garlic powder and baked in a covered pan
realized)

Baked Stuffed Eggplant

A delicious recipe, and easy to make. Glenna's recipe for the Chimichirri sauce (following post) also works wonders.






3 (1/2-pound) eggplants
1 teaspoon salt, plus 1 teaspoon
1 tablespoon olive oil, plus 3 tablespoons
2 cups chopped onion
2 garlic cloves, minced
1 pound lean ground lamb
1/3 cup minced fresh parsley leaves
3 tablespoons minced fresh mint leaves
3 plum tomatoes, halved lengthwise, seeded, and cut into julienne strips
1 cup crumbled feta cheese

Halve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop or tablespoon, scoop out the pulp, reserving it and leaving 1/2-inch-thick shells.

Sprinkle the shells with 1 teaspoon salt and invert them on paper towels to drain for 15 to 30 minutes. Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the remaining salt, and let them drain for 15 to 30 minutes.

Rinse and pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan, skin side down, under a preheated broiler about 4 inches from the heat until they are tender, about 5 minutes.

In a skillet, heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking. Saute the onion and the garlic until translucent. Add the ground lamb and the eggplant pieces stirring, until meat loses all color and eggplant is tender.

Remove the skillet from the heat, stir in the parsley, mint, tomatoes, feta, and salt and pepper to taste, and divide the filling among the shells, mounding it. Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbling and golden.

STEAK WITH CHIMICHURRI SAUCE

In a quest to find something different in flavor and foodie excitement, I was fortunate to discover this exquisite recipe by Glenna and Gene. I thought - well - it's 'interesting' but I wasn't sure it would work for me and my spouse's birthday party. WOW!! Was I ever wrong. This is one of the most exciting dishes I have eaten in years. Be sure to visit Glenna's web site www.afridgefulloffood.typepad.com - (Glenna's site is at the right - "Food Fit For Royalty") you will be pleasantly surprised. The left photo is Glenna's Chimichurri sauce over lamb chops; the right photo is Chimichurri over steak.


Chimichurri is a thick herb sauce that in Argentina is typically served with steak. The first column (bold) contain the quantities for a doubled recipe; the second column contains the normal quantities for one recipe.

3 1-1/2 lb trimmed flank steak (We used sirloin steak)
3 1 1/2 teaspoons kosher salt
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
½ 1/4 teaspoon black pepper
2 1 large garlic clove
3 1-1/2 cups fresh cilantro
3 1-1/2 cups fresh flat-leaf parsley
½ 1/4 cup distilled white vinegar
2/3 1/3 cup olive oil
½ 1/4 teaspoon cayenne

Preheat broiler.

Pat steak dry. Stir together 2 teaspoons salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan or on a char-broiler about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.

Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1 teaspoon salt, then pulse until herbs are finely chopped. Holding a knife at a 45-degree angle (bias), slice the steak thinly. Serve topped with sauce.

Bruschetta with Diced tomato and Globe basil

This recipe is from one of my very dearest friends in CT. Thanks Harriet. This is THE best!! For a light dinner or a snack. For a light dinner, use the whole loaf cut lengthwise. For a snack, do individual thick slices.


1 Large crusty loaf of Italian or French bread

2-4 large garlic cloves minced
3 medium-sized tomatoes diced to ¼ inch
1 Bunch of (1/2 cup) globe basil chopped
½ Cup quality olive oil
¼ Cup Romano, Asiago or Parmesan cheese grated
Garlic Salt and pepper

2 Cups mozzarella cheese

Slice bread in half lengthwise. Combine the next six ingredients in a large bowl. Spread on bread. Top with 2 Cups mozzarella cheese. Bake 20-minutes at 320F. until cheese sizzles.

We made this recently and added oven roasted B/S chicken breast 1/2" dice; it was awesome!! You can add just about anything you like - sausage, pepperoni - and what you get is a French bread pizza. One major recommendation is to use mozzarella cheese sliced from a block as opposed to the pre-packaged shredded. You'll get a much more flavorful meal. If there are any bruschetta slices left over, they freeze beautifully for another meal or snack, but I seriously doubt there will be leftovers. This is the last meal that I had the privilege of sharing with Alan and Harriet. Alan has since gone to the Lord.

Cheesecake With Chocolate Graham Cracker Crust

There is nothing that beats a well-tuned cheesecake for dessert. This recipe will have you kicking up your heels, and wondering why you haven't tried making a cheesecake before now!!



Crust:

1 Package of graham crackers (there are normally three packets in a box)
3/4 stick butter melted
1/2 cup sugar
2 TBS Bakers unsweetened chocolate powder

Crush the graham crackers finely. You can get this result easily by first crushing by hand in the sealed packet as best you can, then adding them to the bowl of a food processor with the steel blade and run it until you have very fine crumbs. In a separate bowl, add the crumbs, sugar, chocolate, add the melted butter. Mix well.

NOTE: A dash of ground cardaman and or cinnamon to the crust will add a unique taste.

Pour the crumb mixture in a 9" springform pan. Press crumbs along bottom (and sides -optional) so it is firmly packed.

Bake at 375F. for 8-minutes. Remove from oven and let completely cool.


Cheesecake Filling

4 eight oz. packages cream cheese room temperature
1-1/3 cups sugar
5 eggs room temperature
1 teaspoon vanilla
1 1/2 tsp Hazelnut syrup (Optional)
1-1/2 teaspoon lemon, lime, or orange zest (optional)
2 Tablespoons heavy cream
2-2/3 Tablespoons AP Flour

Using the paddle attachment in a stand mixer, beat cream cheese until creamy and smooth. Add sugar, mix. Add eggs, mix slowly 1 egg at a time. Scrape sides of the bowl between each egg addition. Add flavorings and heavy cream; mix well. Add flour and mix slowly until well blended; but do not over beat once added. Pour mixture into pre-baked crust.

Bake in preheated 325F. oven in a water bath, 1 hour and 30 minutes. When finished baking, the middle 1" or 2" will still be wobbly. Turn off oven, leaving cake inside with oven door wedged open about 1 inch. Let sit in there for an additional 1 hr. This will complete the baking cycle. Remove from oven, set on wire rack, loosen outer ring but do not remove the ring. Let cool, then refrigerate for several hours (six or more) or overnight. Remove the ring.

Serve topped with your favorite sliced fruit, and/or chocolate whipped cream.

Hint:

If you want a perfect cheesecake with NO cracks on the top, cover the outside of the springform pan bottom with aluminum foil and place the foil-bottomed springform in a pan of hot water before baking. The steam from the water eliminates cracks in the cake. Be sure there is room (an inch or so) between the foil covered springform pan and the sides of the pan of water it has been placed in for baking. The water should come up about 1/2 to 2/3 of the way of the springform pan.

Also, if you want a perfectly white top to the cheesecake, cover loosely with a piece of aluminum foil AFTER the initial 45-minutes baking time; leave the foil on for the remainder of the baking time.

KFC Cole Slaw

This is the real thing. Delicious. :-)

Ingredients

8 Cups Cabbage Finely Chopped
¼ Cup Carrots Shredded
2 TBS Onion Minced
1/4 cup cucumber diced (optional)
1/3 Cup Sugar
½ Tsp Salt
1/8 Tsp Pepper
¼ Cup Milk
½ Cup Real Mayo
¼ Cup Buttermilk
1 ½ TBS White Vinegar
2 ½ TBS Lemon Juice

Instructions

Chop/shred cabbage, carrots, and cucumber into pieces the size of rice

Combine sugar, salt, pepper, milk, mayo, buttermilk, vinegar, and lemon juice in a separate bowl. Add the cabbage, carrots, cucumber and onion; mix well. Cover and refrigerate for at least 2-4 hours

English Lemon Shortbread Scones

Brian Wood is a frequent and prolific contributor to the King Arthur Baking Circle. His recipes have always proven reliable, consistent, and delicious. To find more of Brian's recipes, and more - visit the Circle, http://www.bakingcircle.com and find thousands of recipes from many of the loyal members and contributors, as well as many wonderful recipes by King Arthur personnel.

Lemon is a flavorful complement to this traditional buttery shortbread recipe that is remarkably easy to make.

Preparation time: 15 min Baking time: 30 min Standing time: 30 min
Yield: 5 dozen cookies

Shortbread Ingredients:

2 cups butter, softened
1 cup sugar
1/4 cup lemon juice
4 tsp freshly grated lemon peel
4 1/2 cups all-purpose flour

Glaze Ingredients:
1 cup powdered sugar
2 tbsp butter, softened
2 tbsp lemon juice

Garnish Ingredients:
1 tbsp freshly grated lemon peel

Heat oven to 350°F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour. Beat until mixture resembles coarse crumbs.
Press dough evenly into lightly greased 15x10x1 jelly-roll pan. Bake for 30 to 35 minutes or until light golden brown. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon peel, if desired. Let stand 30 minutes to set. Cut into 2-1/2 x 1-inch strips.

Another of Brian's wonderful recipes:

Blueberry-Pecan Muffins

1 3/4 cups all purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt3/4 cup milk
1/3 cup cooking oil
1 egg, well beaten
1 tsp vanilla
1 cup fresh or frozen blueberries thawed and drained
1 cup chopped pecans
1 tsp grated lemon peel
1/2 tsp fresh grated nutmeg
4 Tbsp sugar
Dipping sugar
Melted butter

Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl. Combine the milk, vanilla, egg together and then add all at once to dry ingredients until moistened. Do not over mix. Gently mix the 4 tablespoons sugar, drained berries, lemon peel and pecans together. Fold the berry mixture lightly into the batter. Fill greased and dusted muffin pans half full. Bake for 20 minutes at 400 F or until done. While muffins are still warm, dip the tops in melted butter, then in the sugar.