Thursday, April 29, 2010

Scalloped Potatoes

Scalloped Potatoes
Serves 4-6

1 medium onion
2 tablespoons butter
2 tablespoons flour
2 1/4 cups milk
salt and white pepper to taste
1 cup ham, chopped
5 medium to large potaotes, thinly sliced
3/4 cup cheese of your choice, grated

Finely chop and saute' the onion.  Then remove it from the pan to a small bowl and set aside.  In the same pan place the butter and flour and cook until the flour browns slightly, then add milk and whisk until smooth and sauce thickens.  Return onions back to the pan with the sauce.  Add salt and white pepper to taste.

In a 3 1/2 quart casserole dish layer potatoes, cheese, ham, and sauce, ending with sauce and a sprinkle of cheese.

Bake covered at 350 degrees Fahrenheit for 1 hour and 10 minutes, then 10 minutes more with the lid off. 

Monday, April 26, 2010

Wheat Bread and Buns

Wheat Bread and Buns
Makes 2 loaves plus 2 dozen buns  

2 1/2 cups warm water
1/2 cup honey
2 packages of yeast
Mix the above ingredients together in a small bowl and let set until bubbles form.

1 large egg, beaten
1/2 cup oil
1 teaspoon salt
3 cups whole wheat flour
Mix together and add proofed yeast mixture.  Continue mixing until thoroughly blended.
Add up to another 6 cups of flour, half whole wheat and half white flour.

Once dough is soft, but not sticky, knead the dough for 15 to 20 minutes, adding flour if it becomes sticky.  After kneading until the dough is smooth as a baby's bottom, place in a large greased bowl, cover with a cloth and let sit in a warm, draft free area until it doubles.

Punch the dough down and knead it until it is back to its former size.  Lightly grease 2 loaf pans and 2 cookie sheets.  Shape into buns and loaves and place onto cookie sheets and in loaf pans.  Let rise to about double, then bake at 350 degrees Fahrenheit; buns for 18 to 20 minutes and bread for 25 minutes.

Friday, April 23, 2010

Homemade Flour Tortillas

Homemade Flour Tortillas

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup lukewarm milk

Stir the flour, baking powder and salt together in a bowl.  Add vegetable oil to the lukewarm milk and mix together.  Gradually add the milk to the flour mixture, and using clean hands, work it into a gooey dough.

Turn dough out onto a surface dusted with flour and knead until the dough is no longer sticky.  Return the dough to the bowl and let sit for 20 minutes. 

Divide dough into 8 balls of equal size. Cover them, let sit for another 20 minutes (or up to 8 hours).

Roll the balls out one at a time to about a 7-inch circle.  Cook in preheated, ungreased skillet, cast iron preferably.  Flip after 30 seconds.

Keep in warm oven until ready to serve.

Tuesday, April 20, 2010

Spicy Crab Linguine

Spicy Crab Linguine

1/2 pound linguine
1/2 cup chopped red onion
1/4 cup extra-virgin olive oil
1 to 2 teaspoons sambal oelek
1/2 pound cooked crab meat, cut into 1-inch pieces
2 pieces preserved lemon, pulp discarded and rind rinsed and finely chopped (1 tablespoon)
1/3 cup finely chopped flat-leaf parsley
2 tablespoons butter

Cook linguine in a pot of boiling salted water until al dente. 

Meanwhile, saute onion in oil in a large heavy skillet over medium heat, stirring until softened.  Stir in sambal oelek and cook 1 minute more, then add crab meat.  Reduce heat to low and cook stirring frequently, just until crab meat is heated through.

Drain pasta, then add to skillet along with remaining ingredients and toss to coat well.

Serves 4

Monday, April 19, 2010

Homemade Sambal Oelek

Sambal Oelek

1 pound red chilies
5 1/2 ounces garlic, peeled and chopped
5 1/2 ounces fresh ginger, peeled and chopped
1 teaspoon dried lemongrass
3/4 cup vinegar
1 cup sugar
salt to taste
1 tablespoon lime zest, chopped

Blend the chilies, garlic, ginger and lemongrass in a food processor.  While  processing gradually add the vinegar.  Place the pureed mixture into a saucepan and bring to a boil.  Reduce the heat and simmer for 3 minutes.  Add the sugar and sitr until dissolved.  Add the salt and lime zest.  Remove from the heat, cool and bottle in sterilized jars.

Wednesday, April 14, 2010

Asparagus Frittata

Asparagus Frittata

Makes  4 servings

2 tablespoons butter
1 medium onion, thinly sliced
1 12 ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup fresh mushrooms, sliced
8 large eggs
1/2 cup Fontina cheese, cubed
1/2 cup Gruyere cheese, cubed
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Preheat broiler.  Melt butter in heavy broiler proof 10-inch diameter non-stick skillet over medium heat.  Add onion and saute' until translucent and slightly caramelized.  Add mushrooms, saute' for a minute.  Add asparagus, sprinkle lightly with salt and saute' until tender.

Whisk eggs, add Gruyere cheese, 1/4 cup Fontina cheese, 1/4 teaspoon salt and 1/2 teaspoon black pepper in medium bowl.  Add egg mixture to skillet.  Fold gently to combine.  Cook until almost set.  Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over.  Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes.  Cut into wedges and serve.


Friday, April 9, 2010

Zucchini Fritters

Zucchini Fritters
1/4 cup finely chopped onion
2 tablespoons butter
1 egg, lightly beaten
1 1/2 cups zucchini, shredded and squeezed dry
1 large carrot, shredded
1/3 cup flour
1/3 cup grated parmesan cheese
1 tablespoon cornmeal
1/2 teaspoon salt
freshly ground pepper, to taste
peanut oil for frying

1/2 cup sour cream
2 tablespoon chopped fresh chives

Combine sour cream and chives and chill until ready to use.
Saute onion in the 2 tablespoons butter until translucent.  In a medium sized bowl mix zucchini, carrot, egg and onion.  In a small bowl mix flour, cheese, cornmeal salt and pepper.  Stir mixed dry ingredients in with mixed wet ingredients. 

In a skillet heat 2 inches of oil to medium-high temperature.  Drop rounded tablespoonfuls of batter into oil.  Fry for 1 to 2 minutes until deep golden brown, turning once.  Drain on paper towels. 

Serve fritters warm with sour cream and chive dipping sauce.

Wednesday, April 7, 2010

Fruit and Nut Pumpkin Bread

2 cups sugar
2 cups pumpkin puree
1 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground cloves
1 1/2 cups chopped walnuts
2/3 cup chopped dates
2/3 cup raisins
2/3 cup cranberries

Preheat oven to 350 degrees Fahrenheit.
Grease and flour two bread pans.
In a large bowl, beat the sugar, pumkin, oil, eggs and vanilla until well blended.  In another bowl combine the flour, cinnamon, salt, baking soda and cloves.  Gradually add to the pumpkin mixture blending well.  Fold in the walnuts, dates, raisins and cranberries.
Transfer to prepared loaf pans and bake at 350 for 1 hour and 10 minutes or until a toothpick comes out of the center clean.  Makes 2 loaves.