Wilted Lettuce

Serves 4 (sides)

1 large head leaf lettuce (see note)
1/8 lb thinly sliced pancetta
3 spring onions, chopped
6 cherry tomatoes, rinsed and halved -or- 1 medium tomato chopped
2 or 3 cloves garlic, chopped
1 T olive oil
2 T vinegar (see note)
parmesan cheese, for grating
black pepper

Note: You can use a leaf lettuce mix, including escarole. Stay away from iceberg. You'll need 6 - 8 c chopped lettuce. You can use just about any kind of vinegar. I mix together white and balsamic.

Rinse the lettuce in cold water, then dry it in a salad spinner. Coarsely chop the leaves, and set aside.

Lay out the sliced pancetta, in a large cold skillet (with a cover), and fry on medium heat until the pancetta begins to curl and lightly brown. Turn it, and fry until lightly crisp. Take the skillet off the heat, and remove the pancetta. Coarsely chop it.

Add the olive oil, onions, and garlic to the skillet, and return it to the stove. Fry for about a minute over medium heat. Add the tomatoes, and fry for another minute.

Pack all of the lettuce into the skillet, then pour the vinegar over the top. Cover the skillet, turn the heat to very low, and wilt the lettuce for five minutes.

Remove the cover, and stir the lettuce, tomatoes, and onions to lightly mix them. Plate the wilted lettuce. Sprinkle with the chopped pancetta. Pour the pan liquor over the salad, if you wish. Grate some parmesan cheese over the lettuce, and add a grind of black pepper. Serve immediately.

Spinach Colcannon

Inspired by a recipe from Spiral Path Farm in Pennsylvania.

Ron and I have half a share in a CSA farm in Pennsylvania. The following recipe is adapted from their recipe.

1 lb (or more) sausage
2 medium vidalia onions, chopped
5 cloves garlic, minced
2 bunches spinach, rinsed and coarsely chopped
1 t salt
6 medium potatoes, 1/2" dice, skins on
4 T olive oil, divided
1/2 t salt
1/2 t pepper
1/2 t dried oregano
1 pint half and half
1/2 lb cheddar cheese, grated

In a large skillet (with a cover), brown the sausage over medium heat. Add the onions and cook until the onions are soft and are beginning to carmelize. Add the garlic and fry for another minute or so. Add all the spinach to the sausage, cover the skillet, and turn off the heat. Let the spinach wilt a few minutes, then sprinkle the mixture with 1 t salt. Cover the skillet and set aside.

Heat the oven to 450ºF. Place the diced potatoes in a large plastic food bag. Drizzle with 2 T olive oil. Seal the bag and completely coat the potato pieces with oil. Spread the potatoes in a single layer on a large, rimmed cookie sheet. If desired, sprinkle the potatoes with salt, pepper, and herbs. Place the potatoes in the oven and roast for 15 minutes. Remove the potatoes from the oven, and turn them with a metal spatula. Return to the oven and continue roast for another 10 - 15 minutes.

Remove the potatoes from the oven, and scrape them into a large bowl. Mash them and add the half and half, salt, pepper (to taste), and oregano to make mashed potatoes.

Heat the oven to 350ºF. Grease a 9" x 13" baking pan. Adjust the seasoning of the sausage and spinach mixture, and layer it in the bottom of the baking pan. Spoon the mashed potatoes on top of the spinach. Sprinkle the cheese over the potatoes. Bake for 30 minutes.

Fish Tacos ☺

Serves 2 or 3

A tip of the hat to Ortega® as the inspiration for this Fish Tacos recipe. I substituted tuna for white fleshed fish, and lime juice for lemon juice in the original recipe. I also added chipotle pepper, and I left out the 1/4 c cilantro in the mayonnaise mixture, because I didn't have any.

Filling

1/2 c sour cream (non-fat is okay)
1/2 c mayonnaise (low-fat is okay)
2 chipotle peppers en adobo, finely chopped (about 2T)
1 package taco seasoning mix, divided
3/4 lb tuna steaks, cut into 1/4" x 1" pieces
2 T vegetable oil
2 T lime juice
8 corn tortillas, warmed

Toppings - If you are in a hurry, make use of the salad bar at the supermarket. You can even cheat with store-bought guacamole.

chopped tomatoes
chopped scallions
chopped cabbage or curtido
guacamole (1 avocado, 1/4 t salt, juice of one small lime)
sour cream

Mix sour cream, mayonnaise, chipotle, and 1/2 spice mix in a small serving bowl.

Mix together tuna, vegetable oil, lemon juice, and remaining spice mix. Let stand for a few minutes. Fry the tuna mixture in a medium high skillet, turning it at least once. The tuna cooks very quickly, two to three minutes on each side. As soon as the tuna is done (it will have turned a whitish color), place the fish in a serving dish.

Fill warmed tortillas with tuna and a tablespoon of the mayonnaise mixture. Top with chopped cabbage, tomatoes and scallions, guacamole, and sour cream.

Potato Salad

4 servings

2 medium red potatoes, 1/2-inch cubed
3 stalks celery, finely chopped
1/2 bunch green onions, washed, trimmed, and thinly sliced
1 small dill pickle, finely chopped
6 large pitted olives, sliced
2 cloves garlic, minced
2 T olive oil
2 T vinegar
2 t prepared country mustard
1/2 t salt
1/2 t ground black pepper
1/2 c parsley, chopped

Scrub the potatoes and remove any blemishes. Cube the potatoes, cover them with cold water in a small sauce pot, and bring the potatoes to a boil over medium-high heat. Lower the heat to a lazy boil, cover the pot and cook the potatoes for 9 - 10 minutes. Do not cook them any longer!

While the potatoes are cooking, chop the vegetables, and place all of them, except the parsley, in a large bowl. When the potatoes are cooked, drain them in a colander and let them cool for five minutes or so, then add them to the vegetables in the bowl.

Drizzle the olive oil over the potatoes and vegetables and mix very lightly. Mix together the mustard and the vinegar. Pour over the potatoes and mix very lightly. Carefully, fold in the chopped parsley. Cover, and refrigerate the salad a couple of hours before serving.

Jerk Chicken

This recipe is adapted from one that was published on FoodJamaica.net.

2 bunches green onions
4 T soy sauce
1 T Salt (to taste)
2 limes, zested and juiced
1 t dried thyme, or 2 T fresh thyme
1/4 c allspice berries, ground
4 - 6 scotch bonnets or habañeros
1 - 2 inches ginger, cut into chunks
4-6 cloves of garlic
1/4 c brown sugar
1/2 t cinnamon
1/4 t nutmeg

Mix all of the ingredients together in a blender, and pulse, then blend until smooth.

Rub the paste between the chicken skin and the flesh, as well as the chicken cavity. Smoke over an indirect fire with wood chips for an hour, and finish barbecuing over a slow fire until the chicken is done.

Fried Mashed Plantains

Serves 2

2 ripe plantains
4 T butter
2 - 3 cloves garlic, minced
1/8 t cayenne pepper
salt and pepper, to taste

Cut off the ends of the plantains. Steam the plantains for 30 minutes (or until the plantain's skin splits). Peel the steamed plantains and mash with a fork.

Melt the butter in a large (iron) skillet over low-medium heat. Add the garlic to the butter and fry for 30 seconds or so. Add the mashed plantains to the skillet, and stir them with a spoon or spatula to coat them with the butter. Sprinkle the plantains with the salt (start with 1/4 t), pepper, and cayenne pepper.

Every couple of minutes or so, turn the plantains with a spatula or wooden spoon. Break up the plantains into small pieces as they brown. Continue frying for about 15 minutes until the plantains are well browned.

Taste, and adjust salt and pepper. Serve immediately.

Spicy Black Bean Burgers ☺

Serves 7 (14 burgers)

Notes: You can substitute 2 c cooked brown rice for the bread crumbs. To make the Spicy Black Bean Burgers spicer, you can substitute a large jalapeno pepper for the green chilies. If you like green olives, chop up about about a half cup of olives and add them. You can also vary the seasonings: e.g. substitute cajun seasoning for the chili powder and cumin. I basically season these with what tickles my nose as I'm making them.

1 lb dried black beans
8 c water for soaking the beans
8 c water for cooking the beans
1 medium onion
8 oz sliced mushrooms
2 small can chopped green chilies
2 c dried bread crumbs
2 t hot sauce
1/2 t cayenne pepper
2 T chili powder
2 t cumin powder
2 t oregano
1 t coarsely ground black pepper
1 t kosher salt

Soak the black beans in 8 c water overnight. Drain the beans and cover with 8 c water. Cover and bring to a boil. Turn the heat to low and cook for at least an hour, until the beans are cooked, but still a little firm. Drain the beans, reserving the liquid for soup.

Rinse the beans and place them in a large mixing bowl. Wash your hands thoroughly, and mash the beans with your hands. Finely chop the onion and the mushrooms (you can use a food processor). Add the onions, mushrooms, and remaining ingredients to the beans. Use your hands to blend the mixture together.

Heat a tablespoon of oil or butter in a griddle or skillet over medium heat. Make 1/2 c patties out of the bean mixture and fry about 8 minutes on each side. You can also bake (at 400ºF for 20 minutes) or grill the burgers. The uncooked burgers freeze well. You can cook the burgers directly from the freezer.

Spaghetti and Meatballs

For the sauce:

2 T olive oil
1 large onion, thinly sliced
4 large cloves garlic, crushed
1 large green pepper, chopped
1 large carrot, pared and thinly sliced
2 stalks celery, chopped
1/2 lb mushrooms, sliced
1 large can tomatoes, pureed or crushed
2 14-oz cans diced tomatoes
1 t salt (or to taste)
1/2 t ground pepper (or to taste)
1 or 2 chilis, crushed
2 t dried basil
2 t dried oregano

Heat the oil over low-medium heat in a large soup pot. Saute the onions and garlic for three or four minutes, then add the green pepper, carrot, and celery. Cook, uncovered, until the vegetables soften and cook down. Stir occasionally to prevent the vegetables from scorching. The onions will caramelize a bit during the cooking.

Add the mushrooms to the vegetables, and cook for an additional three or four minutes. Add additional olive oil if the vegetables are sticking to the bottom of the pot.

Add the pureed and diced tomatoes and the spices. Heat to boiling, then adjust the heat so that the sauce simmers gently, but maintains the simmer. Cover and continue to cook on simmer while you prepare the meatballs.

For the meatballs

1 lb lean ground turkey or beef
1 egg
1/2 c milk
1/2 c bread crumbs
1/2 t salt
1/2 t ground pepper
1/4 t grated nutmeg
2 T olive oil for frying

Break up the ground meat in a large bowl. In a small bowl, soften the bread crumbs and milk. Pour the bread mixture over the meat. Break the egg over the meat and bread, and sprinkle the salt, pepper, and nutmeg over the mixture. With your hands, thoroughly mix the meat, bread crumbs, and egg together.

Break off tablespoonfuls of the meat mixture, and form into meatballs, and place on a plate prior to frying them. Heat the olive oil in a heavy skillet over medium heat and fry the meatballs for a couple of minutes, then turn them and fry an additional minute or two. Add the browned meatballs to the tomato sauce.

Continue to simmer the sauce over very low heat for another couple of hours, stirring it occasionally. Serve over spaghetti or other favorite pasta.

Chicken Paprika

1 large cooked chicken
4 T paprika
3 T cooking oil
2 onions sliced
2 green peppers, chopped
1/2 lb sliced mushrooms
4 cloves garlic, crushed
2 c chicken broth
salt and pepper
2 c sour cream
2 T cornstarch

Remove the chicken meat from the skin, bones, and carcass. (Save the skin and bones to make stock.) Cut the chicken into bite-size pieces.

In a dutch oven, heat the oil over medium heat. Add the paprika and fry for a minute. Add the onions, peppers, mushrooms, and garlic. Fry for five minutes or so until the vegetables are soft. Stir occasionally.

Add the chicken and chicken broth. Cover the pot, and simmer for at least an hour, stirring occasionally.

In a small bowl, mix the cornstarch with some of the cooking liquid. Slowly stir into the pot, and cook until the liquid is thickened. Remove the pot from the heat. Slowly stir in the sour cream. Serve over noodles or rice.

Braised Root Vegetables and More

You can adapt this just about anyway you want

2 T olive oil
2 med turnips, julienned
1 med potato, julienned
2 parsnips, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 stalks celery, trimmed and thinly sliced
1 onion, chopped
2 - 4 cloves garlic, minced
salt to taste
pepper to taste
1/4 c liquid (stock, water, juice, wine)

Prepare the vegetables, and heat a covered dutch oven or soup pot over low-medium heat. When the dutch oven is heated, add the oil, and immediately start throwing vegetables in the pot. Stir the vegetables with a metal spatula to coat them. Salt and pepper the vegetables to taste (1/4 - 1/2 t salt, and 1/2 t pepper to begin with) and let them cook for about 10 minutes, stirring occasionally. Add 1/4 c liquid to the pot and cover the pot with a tight-fitting lid. Turn the heat to low, and continue braising for 10 minutes.

Rodkaal – Danish Braised Red Cabbage

Serves 6 – Note: best made at least one day before serving. This recipe come from a Moscow, Idaho childhood friend, Karen Barr.

1 medium head of red cabbage (about 2 lbs)
4 T butter cut into pieces
1 T sugar
1 t salt
1/3 c water
1/3 c white wine vinegar
1/4 c red or black currant jelly
2 T grated apple

Wash the cabbage, remove tough outer leaves and cut the head from pole to pole. Cut out the core and slice thinly to make roughly 9 Cups shredded cabbage.

Preheat oven to 325 degrees F. Combine butter, sugar, salt, water and vinegar in a cast iron Dutch oven or 4 – 5 qt enameled iron casserole. On the stove top, melt the butter mixture and add shredded cabbage, tossing with a wooden spoon. Bring to a boil, cover with a lid, and place the pot in the oven to braise for 2 hours.

About 10 minutes before the cabbage is finished, stir in the currant jelly and grated apple, then pop back in the oven to complete cooking.

The “piquant” taste will improve if by resting the cooked cabbage in the fridge overnight – I add a another Tablespoon of currant jelly, then reheat on top of the stove to serve hot as a side dish for pork, goose, or turkey.

Aunt Virgie Lee's Swedish Kringle

My Aunt Virgie Lee made this dessert for me on a visit. With desserts like this one, she always keeps me coming back!

Crust:

1-1/4 c flour
1/2 c butter
4 T cold water

Preheat oven to 400°F.

Cut butter into the flour. Add the water. Form into a dough, and press into the bottom of a jelly roll pan.

Filling:

1 c water
1/2 c butter
1 c flour
3 eggs
1 t vanilla

In a saucepan, boil the water and the butter. Remove from eat and add the flour all at once, stirring until combined. Add each egg, one at a time, beating until the egg is incorporated. Stir in vanilla.

Spread the filling over the crust. Bake for 20 minutes. Reduce the heat to 375°F, and bake for another 25 minutes.

Frosting:

2 c powdered sugar
pinch of salt
2 T softened butter
1 t vanilla
2 T evaporated milk

Beat together the sugar, salt, and butter. Stir in the vanilla. Beat in the milk. Frost the kringle while it is still slightly warm. Cut the kringle into bars.

Note: For a chocolate frosting, add 2 T cocoa to the powdered sugar and salt before beating in the butter.

Stuffed Peppers

2 - 4 servings

1 c brown rice
1/2 c red lentils
3 c chicken broth (or water)
4 poblano peppers (or medium green or red peppers)
1 T chili powder
1-1/2 c cooked, chopped meat (e.g. leftovers)
2 large cloves garlic, minced
1 can diced tomatoes (or 1-1/2 lb ripe tomatoes, chopped)
1 small can corn
1 can black beans
4 oz grated cheese (Mexican blend, cheddar, Swiss, whatever)

Bring the chicken broth to a boil in a covered saucepan. Add the brown rice, cover, and cook on low heat for 30 minutes.

While the rice is cooking, broil or roast the peppers on all sides over direct heat until the skin begins to blister and blacken. Put the roasted peppers in a paper bag, and close the bag tightly.

After the rice has cooked for 30 minutes, add the rinsed red lentils to the rice, cover, and continue cooking on low for 15 - 20 minutes. Toward the end of the cooking time, check to see that the rice is not boiling dry, and that the rice and lentils are tender. You may need to add a little water to the pot. When the rice and lentils are cooked, and the liquid is absorbed, set the pot off the heat, and keep the pot covered.

Peel the peppers. Carefully, cut out the top, and remove the seeds and membranes, and discard them. Set the peeled peppers aside.

Mix together the rice and lentil mixture, the chili powder, the chopped meat, and the minced garlic. If necessary, add salt to taste. Stuff the peppers with the filling.

Lightly grease a baking dish. Drain the diced tomatoes and place them in the bottom of the dish. Drain the black beans and pour over the tomatoes. Drain the corn and pour over the other vegetables. Arrange the stuffed peppers on top of the vegetables. Spoon the rest of the filling mixture around the peppers. Top with the grated cheese. Bake at 350º for 30 minutes, until the peppers are tender, and the vegetables are hot.

Note: I've never tried this with fresh tomatoes. I'm guessing, though that you should cook them down a bit to cook off some of their liquid.

Crispy Potatoes

4 medium Bliss or Yukon potatoes
2 T olive oil
1/2 green or red pepper, cut into strips
2 cloves garlic, minced
salt
pepper
1/2 c shredded cheese (you decide which one)

Set the oven to 450ºF. Place a large cast iron skillet in the oven to heat.

Rinse the potatoes. With a paring knife, remove the eyes from the potatoes, and cut them into 3/4" cubes. Place the potatoes in a small bowl, and cover with rinse with cold water. Drain the potatoes in a colander.

Put the drained potatoes back in the bowl, and toss with the olive oil. Remove the skillet from the oven, and spread the potatoes in the skillet. Sprinkle the potatoes with salt and pepper to taste. Bake the potatoes for 30 minutes, turning them every 10 minutes.

Stir in the pepper strips and the minced garlic. Bake for another 10 minutes. Remove from the oven, and sprinkle on the cheese. Bake for another 5 minutes, and turn off the oven. Let them sit for fifteen minutes or so before serving.

Bread Salad

1/2 Baguette (or other sturdy high-gluten bread) broken into 1-1/2" cubes (about 4 - 5 c bread cubes)
2 lb ripe tomatoes
4 medium cloves garlic, minced
olive oil
1 Japanese eggplant
1 medium green pepper
1/2 bunch green onions
juice of 1 lime
oregano
salt
pepper
1/2 bunch basil

Place the bread cubes in a large bowl. Peel the tomatoes (see note below). Remove the hard core, then scoop out the seeds, pulp, and liquid into a bowl and set aside. Chop the tomato flesh, and add to the bread.

In a large skillet, heat 2-3 T olive oil over medium-high heat until it shimmers, then add the tomato seeds and pulp and half of the minced garlic. Stir the mixture constantly until most of the liquid is boiled off, the the pulp is thickened. Remove from the heat and pour on top of the bread mixture.

Heat the oven to 400°F. Trim the end of the eggplant, and split lengthwise. Put on a rack over a cookie sheet and bake until softened (about 20 - 25 minutes). While the eggplant is baking, chop the green pepper and the green onions, and add to the bread mixture. Season to taste the bread mixture with salt, pepper, and oregano.

Remove the eggplant from the oven. Peel and chop it. Heat 2 T olive oil on medium heat in the skillet. Add the eggplant and the remainder of the minced garlic. Cook until the mixture is soft, then mash it. Season the eggplant to taste with salt and pepper. Add the eggplant to the bread mixture.

Refrigerate the salad until it is cold. You can make the salad a few hours before serving. Just before serving, chiffonade the basil, and toss the salad.

Note: To peel ripe tomatoes, fill a large bowl with very cold water and set aside. Boil two inches of water in a large pot on the burner's high setting. Add several tomatoes to the boiling water and boil for 30 seconds. With a skimmer or strainer, remove the tomatoes immediately to the bowl of cold water. Repeat until you have blanched all of the tomatoes. If your tomatoes are ripe, the skins should come off easily.

Peach Cobbler

Fruit

2 large peaches, peeled, pitted, and sliced
juice of 1 small lime
1/4 t almond extract
2 T butter, melted
3 T brown sugar
1/2 t cinnamon

Cake

1/4 c butter
1/3 c granulated sugar
1 egg
1 t vanilla extract
1 c flour
1 t baking powder
1/4 t salt
1/3 c milk

Melt 2 T butter in an 8 x 8 baking dish. Preheat the oven to 325ºF. Sprinkle the brown sugar over the melted butter. Toss the peach slices with the lime juice and almond extract, then arrange the peaches on the brown sugar.

Cream together the 1/4 c butter and granulated sugar. Whisk in the egg.

Sift together the flour, baking powder, and salt. Combine half of the flour mixture with the creamed mixture. Then add half of the milk and mix until smooth. Repeat adding the remaining flour and milk.

Pour the cake batter over the peaches. Bake for 35 minutes. Serve with ice cream, whipped cream, or cream.

Bread Pudding

1 baguette (10 oz)
2 T butter, melted
1/3 c raisins
3 eggs
1 pt half and half
1 c milk
1/3 c sugar
2 t vanilla extract
2 T apricot jam or orange marmalade
cinnamon
2 T Kahlua

Butter an 8-inch glass square baking dish.

Slice the baguette into 3/4-inch slices. You won't need the whole loaf, but cut about 20 slices. Place the slices on a broiler rack, and toast them on both sides under the broiler until browned. Break each slice into four or five pieces and put the toasted pieces in a large bowl. You should have about 2 cups of toast pieces. Drizzle the butter over the toast pieces and stir to coat. Place the toast pieces in the baking dish. Scrape any melted butter over the pieces. Sprinkle the raisins over the toast pieces.

Preheat the oven to 350ºF. In a saucepan, bring a quart of water to a boil. While the water is heating, mix the eggs, half and half, milk, sugar, vanilla, and jam until fully combined. Pour over the toast pieces. With the back of a spoon, push the toast pieces into the liquid so that the toast absorbs the custard mixture. Sprinkle the top of the pudding with cinnamon.

Place the baking dish in the center of a 9-inch x 13-inch cake pan. Pour the boiling water into the cake pan. Carefully, place the pudding and its water bath in the preheated oven and bake 35 - 40 minutes. The pudding is done when a knife stuck in the middle of the pudding comes out clean (rather than coated with pudding). Do not overcook!

Remove the pudding's baking dish from the water bath. Spread the Kahlua over the top of the bread pudding. Refrigerate it until serving. The pudding can be served cold, at room temperature, or slightly warm.

Pork Country Ribs

2 lb country pork ribs
1/2 t salt
1/2 t ground pepper
1 T olive oil
1/4 c ketchup
1/2 t liquid smoke
1 T fish sauce
2 T brown sugar
2 T cider vinegar
1 large clove garlic, minced
1 t oregano
1/8 t Thai chili spice or cayenne pepper

Heat the oven to 225ºF. Heat the olive oil in a Dutch oven over medium temperature. Use 1/2 of the salt and pepper to season one side the ribs. When the oil begins to smoke, put ribs, seasoned side down, in the dutch oven. Use the remaining salt and pepper to season the top side of the ribs. Fry the ribs for about five minutes, then turn, and continue to fry for another four to five minutes.

While the ribs are frying, mix all of the remaining ingredients. Remove the ribs from the heat. Brush the top of the ribs with the sauce, and turn the ribs over. Brush the other side of the ribs.

Cover the dutch oven, and bake the ribs for an hour.

Uncover the ribs and pour off and reserve accumulated liquid. Turn the ribs, brush them with the remaining sauce, cover the dutch oven, and continue to bake for another hour.

Remove the ribs from the oven. Add any additional accumulated liquid to the reserved liquid. Cover the dutch oven, and set the ribs aside while preparing the sauce.

Skim the fat from the liquid. In a small skillet, boil the liquid over medium high heat until it is reduced by about half. It will be slightly thickened.

Remove the ribs to a serving dish. Spoon the sauce over the ribs.

Phillip's Rum Punch

I tasted this in the Caribbean, and it reminds me of a boat undersail and a glass of libation in hand.

1 part coconut or white rum
1 part amber or medium rum
3 parts pineapple/orange or tropical juice
1 part sour mix
enough grenadine to give some color
bitters to taste
orange or grapefruit zest (optional)

Happy's Famous Potato Salad

This recipe changes every time I make it. I don't cook from recipes very well.

4 medium potatoes, peeled and cubed (1/2" dice)
2 T olive oil
2 T cider vinegar
1/2 t salt (or to taste)
1/4 t black pepper (or to taste)
6 eggs, boiled, peeled, and chopped
6 scallions, thinly sliced
2 stalks celery, finely chopped
3 or 4 baby kosher dill pickles chopped
6 large stuffed olives, sliced
1 T dill weed, finely chopped
1 c non-fat sour cream
1 c low-fat mayonnaise
2 T prepared mustard

Cover the potatoes with water, and boil for 10 - 12 minutes until done. Drain the potatoes and place them in a large bowl. Dress the potatoes with the oil, vinegar, salt, and pepper. Lightly toss. Cover and refrigerate.

In a pot, cover the eggs completely with water. Cover and bring to a boil. Boil for 10 minutes. Remove from heat, drain the eggs, and cover with cold water. Peel and chop the eggs.

Add the eggs, scallions, celery, pickles, olives, and dill weed to the potatoes. Lightly toss to mix.

Mix together the sour cream, mayonnaise, and mustard. Pour over the salad, and fold to mix. Refrigerate for a couple of hours before serving.

Potato Galette

2 medium-small red bliss potatoes (about 3/4 lb)
1 T olive oil
1/4 t crushed black peppercorns
1/4 t kosher salt

With a paring knife, remove the eyes and any blemishes from the potatoes. Use a manoline with a 1/8" julienne blade (or a grater) and julienne the potatoes. Place the potatoes in a bowl of cold water.

Heat the oil in a medium-sized non-stick skillet over medium heat (on my stove, it's 4.5 out of 10). Using a strainer, rinse and drain the potatoes, until no water is dripping from the strainer. Add the potatoes to the skillet, and use a spatula to coat the potatoes with the olive oil. Spread the potatoes across the bottom of the skillet, sprinkle with the potatoes with salt and pepper, and fry for 8 - 10 minutes.

Turn the potatoes and flatten them firmly with the spatula into a cake. Fry for another 8 - 10 minutes.

Carefully turn the potato cake, and fry for another 5 - 8 minutes.

You can add 2 T chopped onion or a couple of cloves thinly sliced garlic. Add the onion or garlic just before turning the potatoes the first time. Garnish the galette with chopped parsley. Serve with sour cream, or capers. Ketchup?

Marinated Asparagus

l lb asparagus stalks
1/3 c olive oil
3 large cloves garlic, thinly sliced
cracked pepper
1/2 t dried basil
1/2 lemon, juiced

Steam asparagus for five minutes, then plunge into a pan of cold water. Arrange the asparagus in a single layer in a dish (a 13 x 9" cake pan works well). Cover and refrigerate the asparagus.

Heat the olive oil in a small skillet over medium low heat. Add the garlic to the oil, stirring the mixture to coat the garlic, and separate all of the garlic slices. Fry the garlic until it is a deep golden brown, about 5 minutes. Remove the skillet from the heat. Crush the oregano and add it to the oil and garlic. Cool the mixture completely.

Pour the oil-garlic mixture over the asparagus. Cover the asparagus and refrigerate at least twelve hours.

To serve, arrange the asparagus and garlic on serving plates and drizzle with lemon juice.

Chicken in a Pot

This recipe appeared in the Washington Post Food Section, Wednesday, March 18, 2009, Chef David Hagedorn. This is chicken at its very best. I love this fowl. I made a couple of changes, noted below.

4 - 5 lb chicken, reserve the gizzard packet
Kosher salt
Freshly ground black pepper
dried rosemary
6 medium cloves garlic, crushed
2 T olive oil
1 medium onion, small dice
1 medium carrot, small dice
2 ribs celery, small dice
4 sprigs thyme
1 stem rosemary
1 bay leaf
homemade chicken broth
1/2 lemon, juiced
1 t cornstarch
1 T cold water
Chopped parsley for garnish

Preheat the oven to 275ºF. (The original recipe states 250ºF, but after my first experience with this recipe, that just seemed a little too low. 275º works quite well.)

Rinse the chicken in cold water and pat dry with paper towels. Grind together 1 t kosher salt, 1/2 t peppercorns, 1/2 dried rosemary, and 2 crushed garlic cloves. Carefully insert some of the rub underneath the skin on the breast, being careful not to completely separate the skin from the breast. Season the rest of the chicken with the remaining rub. (This is my own rub, Chef Hagedorn is probably blanching at the thought of using something like this....) Tuck the chicken wing tips under the chicken.

Heat the oil in a dutch oven or a (covered) roast pan over medium-high heat until the oil begins to shimmer. Add the chicken, breast side down, and sear undisturbed for five minutes.

Using tongs, carefully turn the chicken over. Arrange the vegetables around the chicken. Cook for about five minutes, then add the herbs, remaining garlic, and chicken neck and gizzard, if desired.

Press a large piece of aluminum foil directly over the chicken. Cover the pot and bake for about 1-1/2 - 3 hours (or at least until the internal temperature of the thigh registers 155º).

Turn off the oven. Remove the chicken from the oven. Loosen the foil and remove the lid. Let the chicken rest for 20 minutes. Transfer the chicken to a cutting board. Carve the chicken into ten pieces (see carving note, below). Put the pieces on a serving platter, and cover with the foil. Place the platter back in the turned-off oven.

Strain the pan juices into a measuring cup. Press the vegetables against the strainer to extract as much liquid as possible. Discard the vegetables. Skim the fat from the liquid and discard. Add enough homemade broth, if needed, to the juices to make one cup liquid. Pour into a small saucepan. Add the lemon juice, and bring to a boil over medium-high heat.

Mix the cornstarch with the cold water, and whisk into the boiling liquid. Stir until the sauce slightly thickens and is smooth. Season with salt and pepper.

Pour the sauce over the chicken, or serve at the table separately.

Carving Note: Hagedorn has a five-step method for carving the chicken. It's very easy:

1. Use a carving knife to cut through the skin between the thigh and the breast
2. Pop the thigh joint where it joins the bird, and cut through the skin to remove the leg and thigh
3. Cut through the joint separating the thigh and leg.
4. Separate the wings from the bird at the joint, and cut through the joint, leaving an ample amount of breast meat on the first joint. Cut off and discard the wingtips.
5. Remove each breast half from the carcass. (Begin slicing through the breast at the breastbone. You can then separate each breast half from the carcass.) Slice each piece in half.

Saffron Fennel

This recipe also appeared in the Washington Post Food Section on Wednesday, March 18, 2009. David Hagedorn, chef. The fennel is crunchy and very tasty.

1 large fennel bulb with stalks and fronds
1/2 t salt
1/4 t freshly ground black pepper
1/4 t ground turmeric
1/2 t sugar
1 T extra-virgin olive oil
1 t finely grated lemon zest
1/4 t saffron threads

Prepare the fennel by removing and reserving the fronds. (If you are going to make this a day ahead of time, wrap the fronds in a paper towel and refrigerate them.) Remove the bulb's stalks and the outer leaves. (You can chop and saute the stalks as you would celery, and use it to make soup stalk.)

Cut the bulb in half vertically, and remove the triangle core. Slice the fennel horizontally into thin slices. (I misread the recipe and sliced it vertically. The diners still ate it enthusiastically.)

Combine the dry spices and the sugar. Put the fennel in a plastic food storage bag. Add the combined spices and the oil. Seal the bag, and mix well to completely coat the fennel. Transfer the fennel to covered microwave-safe dish. Cover the dish, and cook on high in the microwave for 5 minutes.

If you are making this dish a day ahead, cool the fennel, then refrigerate.

While the fennel is cooking, rinse the reserved fronds, and pat them dry with a paper towel. Chop the fronds as you would chop parsley.

When the fennel has cooked, remove the dish from the microwave and stir the dish contents to mix. Stir in the chopped fennel frond. Serve immediately.

Hagedorn cooks the fennel in the plastic storage bag. I did this, and the corners of the bag failed, dripping fennel juice everywhere. So I'm going to stick with cooking it in a microwave-safe dish.

Lentils

The original recipe appeared in the Washington Post Food section on Wednesday, March 18, 2009, David Hagedorn, chef. I changed a couple of the ingredients. This is a very tasty side.

1 c "French" lentils
3 c vegetable or chicken broth
1/2 dried thyme
2 medium garlic cloves, crushed
1/2 t salt
1/4 t ground black pepper
1 bay leaf
1 medium carrot, peeled and diced
1 medium potato, small dice

Rinse the lentils. In a small saucepan, combine the lentils, broth, and spices. Bring to a boil, and add the carrot and potato. Cover and simmer on a lower heat for 30 minutes until the lentils and vegetables are soft.

I made this the day before I served them. They really taste better the second day. I just cooled them down for an hour or so, then refrigerated them overnight. I warmed them up the next day before serving.

Peach-Apricot Cobbler

This recipe was modified using a similar recipe from the Washington Post Food Section, March 18, 2009, Page F8. From David Hagedorn.

2-12 oz packages frozen peaches, defrosted
4 oz dried apricots, diced (about 1/2 c)
2 oz crystallized ginger, diced (about 1/3 c)
1 stick unsalted butter
1-1/4 c flour
1-1/4 c sugar
1/4 t salt
1 T baking powder
1-1/4 c whole or low-fat milk
1 t almond extract
1 t vanilla extract

Mix together well the fruits, ginger, and sugar. Set aside at room temperature for an hour.

Preheat the oven to 325ºF. Cut the butter into pieces, and place in a 10" cast-iron skillet, then place the skillet in the oven to melt the butter. It should turn brown, but not burn.

Mix together the flour, sugar, salt, and baking powder in a large mixing bowl. Beat in the milk and extracts until the batter is smooth.

Remove the skillet from the other. Pour the batter into the skillet; a crust will begin to form around the edge. Use a slotted spoon, and arrange the fruit on top of the batter, taking care not break the crust around the edge.

Bake in the oven for an hour until the crust has a deep golden brown. Cool slightly and serve with vanilla ice cream.

Note: I fixed this dessert in too small a skillet (the original recipe says "medium" but does not define medium. I used a 9-inch skillet which was much too small. Happily, the dessert tastes so wonderful that it really doesn't matter what the dessert looks like coming out of the oven!

Scalloped Potatoes

These are not your usual scalloped potatoes.

7 T unsalted butter, divided
2 lb Golden Yukon potatoes, pared and sliced (1/8")
1 medium onion, sliced (1/8")
1 small green pepper, chopped
1/2 lb mushrooms, coarsely chopped
4 cloves garlic, minced
1/4 c flour
2-1/2 c milk
1/2 lb Gruyere or sharp Cheddar cheese, grated
1/4 t cayenne pepper
1/2 t Louisiana hot sauce
salt and pepper, to taste
1/2 c chopped parsley (optional)

In a large, heavy skillet, melt 4 T butter over low heat. Add the onions, green pepper, mushrooms, and garlic, and cook over low heat until the vegetables are cooked down and soft, about a half hour. Stir the vegetables occasionally, while cooking.

While the vegetables are cooking, pare and slice the potatoes into a bowl of cold water. Drain and rinse the potatoes in a colander.

Butter a 13" x 9" pan with 1 T of the butter. Set the pan aside.

Stir the flour into the cooked vegetable mixture (keep the burner on low). Slowly stir in the milk, and bring to a boil over low heat. If you haven't already done so, you should grate the cheese, now....

While the sauce is cooking, arrange one-third of the sliced potatoes to cover the bottom of the prepared pan. Salt and pepper to taste. As soon as the sauce boils, stir in the grated cheese, and stir until all of the cheese is blended in. Stir in the cayenne pepper, hot sauce, and parsley. Remove the skillet from the burner.

Spread one-third of the cheese sauce over the potatoes. Layer one-half of the remaining potatoes, and salt and pepper them. Top with one-half of the remaining sauce. Top with the remaining potatoes and sauce.

Mix the bread crumbs and 2 T melted butter. Spread the bread crumbs on top of the potatoes. Bake in a 350° F oven for 45 minutes.

Cornbread Mix

So you like cornbread, but the mix that you've used FOR YEARS suddenly disappears from the supermarket shelves. That happened to me, so I made my own mix.

3 c flour (I use whole wheat)
3 c yellow cornmeal
3 T sugar
2 T baking powder
2 t salt

Mix all the ingredients together and store in a tightly covered container.

Cornbread

1 T butter or cooking oil
2 T cooking oil
1/2 c milk
1 egg
1 c cornbread mix

Preheat the oven at 400°F. Add 1 T butter (or cooking oil) to an 8-inch cast iron skillet, and heat the skillet in the oven while you mix the cornbread.

Whisk together the oil, milk, and egg. Pour over the cornbread mix, and stir together until mixed. Pour the batter into the heated skillet and bake for 12 - 14 minutes. Do not overbake.

Corn Cake

1 c cornbread mix
1/3 c sugar
1/4 c yellow cornmeal
1/4 t baking soda
3 T cooking oil
1 egg
2 t vinegar
1/2 c milk
1 t vanilla

Heat the oven to 350°F. Grease and sprinkle cornmeal in an 8-inch cake pan.

In a mixing bowl, mix together the cornbread mix, cornmeal, sugar, and soda. In a measuring cup, mix the vinegar and milk. Add the egg, oil, and vanilla. Pour the liquids over the dry ingredients, and stir until well mixed. Pour the batter into the prepared pan.

Bake for 25 minutes, or until done. Cool the cake for about 10 minutes, and turn it out onto a rack to cool completely. You can frost the cake, or serve the cake with jam or jelly.

Note: Add the zest of an orange or a lemon to the dry ingredients. Add the juice of the lemon or lime and enough milk to make 1/2 cup to the other liquid ingredients. Dust with powdered sugar.

Potato Tortilla

a.k.a. Potato Pie

Serves 4 as a side, 8 as an appetizer.

1/4 c extra virgin olive oil
2 medium potatoes
1 small or medium onion
1 red pepper
1 stalk celery
1 bunch green onions
2 large cloves garlic
4 eggs
salt
pepper
oregano
rosemary

Heat a 9-inch iron or non-stick oven proof skillet on medium heat. Peel and grate the potatoes into a bowl of cold water. Rinse and drain the potatoes in a colander. Squeeze out excess water.

Heat 2 T of the olive oil in the skillet. Add the potatoes, and stir them to coat them with the oil. If desired, add salt and pepper to taste. Fry undisturbed for 10 minutes. With a spatula, turn the potatoes and fry for 10 more minutes.

While the potatoes are frying, peel and chop the onion into medium dice. Seed and slice the pepper into sections, then into 1/4-inch strips. Finely chop the celery. Mince the garlic. To prepare the green onions, trim and peel off the limp or discolored stalks. Cut off the green tops, and chop the white bulbs separately from the tops.

When the potatoes are nicely browned, remove them from the skillet to a plate or bowl. Add the remaining olive oil to the skillet. Set aside the garlic and green onion tops and bulbs. Add the remaining vegetables to the skillet. Stir to coat and cook for about 7 minutes, stirring occasionally. Add the garlic and the chopped green onion bulbs. Add the herbs and salt and pepper to taste, and continue cooking for another three minutes.

While the vegetables are cooking, beat the eggs. Heat the oven to 375º F (190º C).

When the vegetables are soft, remove them from the skillet. Turn the heat to low. Place the potatoes in the skillet, and arrange to cover the bottom of the skillet. Heat for a couple of minutes. Spoon the vegetables on top of the potatoes, then pour the beaten eggs on top of the vegetables. Gently shake the skillet to distribute the eggs evenly. Sprinkle the reserved green onion tops on the eggs. Let the skillet sit for about 3 minutes over low heat. Put the tortilla in the oven, and bake for 10 minutes.

Remove the tortilla from the oven. Serve warm or at room temperature. The potatoes will firm up as they cool.

Variations: Add 1 T chili pepper or 1/2 t hot pepper flakes to the potatoes for a little heat. Stir 5 or 6 chopped olives into the vegetables before adding the eggs. Sprinkle 1 T large capers on top of the eggs. Lay 8 sliced artichoke hearts on top of the vegetables before adding the eggs.

Eggnog

Yields about 1/2 gallon

6 eggs
1 pt Kentucky whiskey or bourbon
1 c dark rum
1 pt heavy cream
1 pt half and half
1/2 c sugar
grated nutmeg

Note: Start this process at least two weeks before you want to drink it.

In a large bowl, beat the eggs until yellow and thick. Add the liquors, and stir until blended.

In another bowl, beat the heavy cream until it is thickened (to very soft peaks - don't overbeat). Fold the whipping cream into the egg mixture. Add the half and half and sugar, and stir until the eggnog is combined.

Pour the eggnog into clean containers (I use empty liquor bottles), and cover tightly. Let this mellow in your refrigerator for at least a couple of weeks, more likely a couple of months. Serve in cups and sprinkle with freshly grated nutmeg.