December 28, 2004

Tuna Croquettes

2 cans albacore tuna (drained)
1 stalk celery, chopped
1 small onion, chopped
1 tablespoon good quality Dijon mustard
1 tablespoon Old Bay
2 tablespoons lemon juice
2 eggs
½ cup bread crumbs
Fresh dill, chopped
1 tablespoon olive oil (for pan)

Break up tuna in chunks in a large bowl. Combine with remaining ingredients and mix thoroughly. Form into patties. Fry in a large pan until golden, flipping half way through.

December 27, 2004

How to Boil Perfect Eggs

Place eggs in pan. Fill pan with cool water until it is about 1 inch above the eggs. Bring a rapid boil. Immediately cover and remove from heat. Sit covered for 15 minutes. Drain, cool under cold water. This method produces hard boiled eggs with nearly centered yolks with no green edge.

December 26, 2004

Spicy Deviled Eggs

a bit of cayenne
a bit of mexican chili powder
a squirt of good quality Dijon mustard
a tiny dot of mayo for moisture
fresh black pepper
a sprinkle of Hungarian Hot Paprika (for the top)
adjust amounts as needed depending on how many eggs you are making

Cool boiled eggs. Slice in half. In a bowl, combine yolks together with all ingredients except paprika. Spoon (or be fancy and pipe using a pastry bag) yolk mixture into egg halves. Sprinkle with hot paprika and voila.

December 25, 2004

Sugar Cookies

1 lb butter (at room temperature)
6 eggs (at room temperature)
4 cups sugar
7 cups flour
2 teaspoons baking powder
2 teaspoons vanilla
colored sugar

In a large bowl, cream together sugar and butter until fluffy. Beat eggs separately then add to butter mixture. Add vanilla, baking powder and flour. Mix thoroughly and chill over night, Preheat oven to 375. Roll dough on floured surface to desired thickness and cut into shapes. Sprinkle with colored sugar if desired. Repeat as necessary to use up all the dough. If the dough becomes warm, re-refrigerate and begin again when dough is cool. Do not "over work" the dough, discard dough that has been rolled out more then once or twice or the cookies will be tough. Grease cookie sheets with shortening in between each baking. If baking more then one sheet at a time, rotate halfway though cooking time. Bake 8-10 minutes or until just done. Do not brown. Cool briefly in the pan on a rack then place on a foil covered surface to cool. This recipe makes so many cookies, I normally cover my kitchen table in newspaper, then foil to allow the cookies to cool. Store in an air tight container.

Suggestion: I also make these for Valentine's Day, using red sugar and heart shaped cutters.

December 13, 2004

Best Ever Chocolate Chip Cookies

1 cup plus 6 tablespoons flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup unsalted butter at room temperature
1/2 cup dark brown sugar
1/2 cup sugar
1 egg at room temperature
1 teaspoon vanilla
8 oz semisweet chips (I used Hershey's Special Dark chips)

Preheat the oven to 350. Lightly spray one cookie sheet with spray oil. In a medium sized bowl combine flour, salt, and baking soda. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter. Once combined, add chips and distribute evenly using the mixer on the lowest setting. Form cookies by dropping 1 teaspoon of dough on the sheet two inches apart. Smoosh them down a little then bake until light brown, about 12 minutes. Let cool if possible then serve with plenty of cold milk.

Yields: aprox. 2 dozen cookies, depending on size

Too many cookies? Try this cookie dough tip.

My thoughts:
These are seriously the best chocolate chip cookies I have ever had. Chocolate-y, chewy, crisp. Cookie heaven.

December 09, 2004


2 lbs potatoes, grated
1 large onion, grated
2 eggs, beaten
2 tablespoons matzo meal
olive oil
In a large pan, heat oil. In a large bowl, combine the eggs and the matzo meal. Add potatoes and onion and combine. Fry in hot oil, flipping half way through, until just golden then drain and serve with sour cream. Yum.

Spring this recipe!

November 29, 2004

Turkey Gumbo

6 quarts turkey stock
1 cup flour
1 cup oil
1 pound leftover turkey meat, in bite-sized pieces
1 pound andouille sausage
2 pounds shrimp (we used frozen)
2 pounds okra, chopped (frozen okay)
2 onions, chopped
1 bunch green onions with tops, chopped
2 bell peppers, chopped
5 ribs celery, chopped
4 cloves garlic, minced
3 bay leaves
1 bunch fresh parsley, chopped
1 tablespoon Creole seasoning
1 tablespoon cayenne pepper

Pour all of the stock into a large stock pot then begin to make the roux. Blend oil and flour thoroughly in a thick, wide skillet and cook over medium-high to high heat, stirring nonstop with a wire whisk. Cook until it is thick and a light chocolate brown. If you burn it or get black specks appearing, start over. It may take up to 20 minutes to complete the roux.
Just before it is done, turn down the flame and add your onions, bell peppers and celery to the roux to soften the vegetables. Stir the roux until finished and the vegetables are beginning to soften. Remember, start over if it starts to burn or get black flecks in it. Add it to the stock. In a saucepan, brown the sliced sausage and discard all of the fat. Add the sausage, bay leaves, and seasoning to the broth. Bring to a boil then let simmer for about 30 minutes. Taste and adjust spices. Add the okra cook another 30 minutes. Make sure the okra is cooked through and then add the parsley and turkey meat. Simmer for 15 minutes then add the shrimp. Cook until the shrimp is cooked through and pink. Salt and pepper as needed.

Serve over rice.

November 28, 2004

Turkey Stock

8 quarts cold water
1-2 turkey carcass(es), meat removed, leaving some crisp skin on
3 onions, quartered
1 bunch celery cut up
1/2 lb carrots, chopped
2 heads garlic

Spices (place in 4 inch square of cheesecloth or a tea ball)
1 teaspoon peppercorns
1 bay leaf
1/4 tsp. dried thyme leaves
1/4 tsp. dried tarragon leaves
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves

cheese cloth

Using kitchen shears, cut up turkey carcass(es), chopping the larger bones in half. Place in a large stock pot and add water and all ingredients including the spices. Cook on a low flame for about an 1 1/2.

Periodically skim off fat, then add remaining ingredients. Attach the spices to the handle of the pot with some twine and float it in the broth. Try not to stir the stock, this will cloud it. Continue to skim off the fat as it floats to the top. After about 2 more hours, strain into a large bowl. Cool immediately by placing the bowl in an ice filled sink. Never place the hot stock directly in the fridge or you run the risk of rapid bacteria growth which may result in food poisoning. Not pretty.

Makes about 5-6 quarts of stock.

Use to make soup, add to recipes in place of chicken stock or make turkey gumbo!

November 23, 2004

Sour Cream Cake

1/2 lb butter
3 cups sugar
8 oz sour cream
1/4 teaspoon baking soda
2 teaspoons vanilla
3 cups flour
6 eggs

Preheat oven to 325. Grease and flour one bundt pan. In a large bowl, cream the butter then add sugar and cream well. In another bowl, mix together sour cream, baking soda and vanilla together. Add to sugar mixture and combine thoroughly. Stir in 1 cup flour, beat in 2 eggs. Repeat for the rest of the flour and eggs. Bake for about 1 hour and 30 minutes or until a toothpick inserted comes out clean. Leave in the pan on the cooling rack for 10 minutes, then invert, and if you can wait, let cool then serve.

November 18, 2004

Broccoli-Cheddar Casserole

4-5 slices white bread, torn into bite-sized pieces
1 head broccoli, cut into bite-sized pieces
3 eggs, beaten
1/4 cup milk
4 tablespoons butter, melted
1 cup grated sharp cheddar
*optional* 3 tablespoons sugar

Preheat oven to 350. Grease the bottom and sides of one 8 in Pyrex dish. Cover bottom with bread. Cover bread with the broccoli. Mix all of the other ingredients together (don't do what I did and forget to add the eggs). I recommend mixing it all together in the pot where you melted the butter-less dishes that way. Pour mixture over broccoli and bread. Cover in foil and bake 30-35 minutes or until slightly browned. It comes out almost souffle-like for something that started out on a bed of white bread. Yum.

November 10, 2004

Loaf of Meat

2 tablespoons olive oil
1 1/2 cups chopped onion
1 tablespoon chopped garlic
1 lb ground beef
1 lb ground chicken
8 oz sausage (spicy, casings removed)
2 cups fresh bread crumbs
1/2 cup milk
2 eggs (beaten)
1 teaspoon hot paprika
1 teaspoon Goya Adobo seasoning
2 teaspoons McCormick's Montreal Seasoning

Preheat oven to 350. Heat olive oil in a skillet over medium heat and add onion and garlic. Cook until soft but not browned. Remove from heat and let cool. In a large bowl, combine meats, bread crumbs, eggs, spices and milk. Mix thoroughly then add garlic and onion, mix again until combined. Shape into loaf pan* and bake for about an hour. The sausages may have pork in them so make sure it's cooked all the way through (no pink!) before serving.

*This makes a huge amount of meatloaf, but don't over fill the pan, it will splatter. Instead, shape some into a miniloaf or muffin pan and make baby sized meatloaves. They will need a shorter cooking time though, so keep an eye on them.

November 07, 2004

Cranberry-Cornmeal Muffins

1 ½ cups flour
1 tablespoon baking powder
½ cup yellow cornmeal
½ teaspoon salt
½ cup butter
½ cup sugar
1 cup milk
8 oz fresh cranberries

Preheat oven to 400. Sift together flour and baking powder in a medium sized bowl. I don’t have a sifter so I just whisk them together. Stir in cornmeal and salt until blended. In a small bowl, cream together butter and sugar until fluffy. Add dry ingredients alternately with milk until well blended. Fold in cranberries. Spoon into prepared muffins tins to about ¾ of the way filled. Bake about 20 minutes or until the muffins look "set" in the middle and are just about to turn golden.The cranberries will have split and oozed a little bit by this point, so don't be alarmed. Serve with butter or plain.

 Posted by Hello

November 03, 2004

M&M Brownies

¾ cup butter
12 oz M&M semisweet baking minis (you can find them near chocolate chips)
1 ¾ cups sugar
3 eggs, lightly beaten
½ teaspoon vanilla
1 cup flour

Heat oven to 350. Grease 13x9 baking pan very thoroughly. In a medium saucepan, over medium heat, melt butter. Add ¾ cup M&Ms. Cook mixture over low heat. Stirring constantly, break up M&Ms against the side of the pot. Chocolate should be thoroughly melted but bits of the shell will remain. Remove from heat. Stir in sugar. Mix in eggs, vanilla until well mixed. Stir in flour. Spread in pan and sprinkle remaining M&Ms on top. Bake 30-35 minutes or until toothpick inserted in center comes out clean. DO NOT OVER BAKE! Cool on wire rack about 15 minutes before serving.
Posted by Hello

November 02, 2004

Caramel Apples

1 cup light brown sugar
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
1/2 cup butter

1. In a medium saucepan combine brown sugar, sugar, condensed milk and butter. Heat to 250 to 265 degrees F or until a small amount of syrup dropped into cold water forms a rigid ball. Dip apple in caramel (careful, it burns! I always keep cold water near by to plunge my hand in if need be) and then place on a lined cookie sheet. Stick the caramel covered apples in the fridge to set if needed.
Posted by Hello

October 31, 2004

Rachel's Roasted Chicken

1 4-5 lb chicken
3 tablespoon olive oil
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 clove garlic, chopped
Fresh ground pepper

Preheat oven to 375. Place chicken on the rack of a large roasting pan. Drizzle chicken with oil. Sprinkle with paprika, salt, pepper and cayenne pepper. Rub spices and oil into the chicken skin and scatter garlic around the top of the chicken. Bake uncovered for about 1 hour, then tent with foil and bake for about another 1 ½ hours or until the leg moves freely when wiggled.
Posted by Hello

October 29, 2004

Onion and Celery Bread Stuffing

1 ½ cups chopped onions
1 ½ cups chopped celery
1/3 cup butter
8 cups bread cubes (about 20 slices bread, torn)
2 eggs, beaten
1 1/2 teaspoon poultry seasoning
1 teaspoon sage
1 teaspoon thyme
¼ cup water

In a large pan, saute celery and onions in butter until translucent. Do not brown. Add to bread cubes in bowl and add seasoning. Combine with egg and water and form medium sized balls. Place balls in the bottom of the roasting pan underneath the chicken/turkey on the rack for about the last ½ hour of baking and cook until cooked through.

Spring this recipe!

October 28, 2004

Mattso's Gingery Yams

4 yams
1 teaspoon allspice
½ teaspoon cinnamon
½ teaspoon ground cloves
½ cup candied ginger, cut into small pieces
¼ cup orange juice *

In a 425 degree oven, in a dry pan, roast yams for about 1 ½ hours or until sugar is caramelized (you’ll see little black rivers coming out of the holes you poked) and they feel soft. Remove skin and in a medium bowl add all ingredients except the candied ginger and mash. Add ginger then stir or lightly mash to combine and evenly distribute ginger.
Spring this recipe!

*Option: replace half of the orange juice with good bourbon like Maker's Mark.

October 26, 2004

Working Girl Sauce

28 oz canned whole tomatoes, broken up
2 tablespoons capers
3 cloves garlic, chopped
1 cup baby spinach
4 anchovies
2 tablespoons red pepper flakes
2 tablespoons dried oregano
olive oil
fresh pepper

In a large pan, heat olive oil over medium-high heat. When hot, add garlic and red pepper. Cook about 2 minutes, shopping before garlic browns, add anchovies. When they "melt" add tomatoes. Cook for about 5 minutes or until almost heated through. Add spinach. Cook until sauce is cooked through and spinach is wilted. Toss with pasta. Suggestion: use spinach pasta.

October 14, 2004

Asian-y Seafood Soup

8 oz. Enoki mushrooms
2 32 oz containers of Soy Ginger Noodle broth (I used Imagine brand)
6-8 jumbo shrimp (I used uncooked frozen, shorten cooking times if using fresh)
15 or so bay scallops (I used frozen)
2 cloves garlic, chopped
about an inch fresh garlic, sliced thinly
7 oz Indonesian wheat noodles (wide cut)
1 bunch green onions, chopped
1 cup fresh spinach

Bring broth to a boil in a largish pot. Add garlic, ginger and white part of the onions. Return to boil if necessary. Add frozen seafood. Cook until about half done (4 or so minutes) and add noodles. Cook about 3 more minutes and add the rest of the onions and the spinach. Cook about 1 more minute then add mushrooms and serve.

Posted by Hello

October 06, 2004

Chicken with Egg Noodles

1 lb thinly sliced chicken breast
1/2 bag egg noodles
1 tablespoon hot paprika
8 oz chicken stock
1 medium onion, chopped
8 oz sliced mushrooms

Cook and drain egg noodles. In a large pan saute onions in butter until slightly browned. Add chicken and cook thoroughly. Add mushrooms and cook until slightly browned. Add broth, salt, pepper and paprika to taste. Cook about 10 minutes or until broth starts to cook off. Remove from heat and toss with noodles.

October 04, 2004

Cocoa Rice Krispies Treats

3 Tablespoons butter
40 marshmallows (I like campfire brand but for some reason they are hard to find. I hate Jet Puffed)
6 cups cereal (cocoa rice krispies or plain)

Coat 13x9x2 inch pan with cooking spray. Melt butter over low heat. Add marshmallows and stir until completely melted. Removed from heat and stir in cereal. I like to use a cooking spray-coated metal spoon to scoop the cereal out and press into the pan. Cool and eat.

I used Halloween Cocoa Rice Krispies. They had Lucky Charms-esque marshmallow bats and ghosts in them, which was cute, but I thought they might have a weird texture in the treats so I picked them all out (almost 3/4 of a cup worth!) and sprinkled just a few on top.
Posted by Hello

September 27, 2004

What's on Hand Tomato Sauce

28 oz can peeled whole tomatoes (cut up)
2 1/2 tablespoons oregano
1 tablespoon red pepper flakes
handful fresh basil
handful Italian parsley
1 medium onion, chopped
4 cloves garlic, chopped
fresh pepper

In a medium sized saucepan over medium heat, combine all ingredients. Cook, covered until warm or the constancy you like, the longer you cook it, the more the tomatoes, onions and basil will break down and it will be less chunky.

September 20, 2004

Shrimp & Potato Boil


2 medium onions, halved and separated
4 garlic cloves
3 tablespoons salt
3 tablespoons Old Bay
3 tablespoons celery seeds
3 tablespoons whole coriander
3 tablespoons Whole peppercorns
3 tablespoons pickling spice
3 tablespoons red pepper flakes
3 tablespoons "Cajun" seasoning
2 Bay leaves
2 pounds small potatoes -we used red, blue and white baby varieties
2 ears fresh corn, shucked and broken in half
2 pounds unshelled medium shrimp, tail on
1/2 pound carrots, peeled- we used "rainbow" carrots (yellow, orange and red colored)

Bring a fair amount of water to a boil in a large pot, enough to cover all ingredients. Add onions, carrots, garlic, salt, and other spices. Reduce heat to a simmer; cover, and cook 10 minutes. Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more. Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. We used a strainer to scoop out enough for each serving. Posted by Hello

August 30, 2004

the Boyfriend's Zucchini Bread Recipe

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated, raw zucchini
3 teaspoons vanilla
3 cups flour or 1 1/2 cups AP flour and 1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cardamom
3/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup coarsely chopped walnuts

Preheat oven to 350. Beat the eggs until light and fluffy. Add sugar, oil, zucchini and vanilla. Mix well. In another bowl, combine dry ingredients. Add to zucchini mixture. Stir until blended, add nuts. Stir. Pour into greased loaf pans. Should make 2. Bake for 1 hour. Cool on rack.

This keeps really well, if kept frozen up to about 3 months or about a week if refrigerated. My boyfriend likes it toasted with cream cheese. I like it untoasted plain or with cream cheese. Or fresh and hot out of the oven with butter. I normally use this recipe to make zucchini bread, but this one is just as good, if not better.

August 29, 2004

Meatballs and Tomatoes


1 slice good white bread
1/3 cup milk
1 lb ground beef, chuck is preferred
1 tablespoon finely chopped onion
1 tablespoon chopped parsley
1 egg
1 tablespoon extra virgin olive oil
3 table spoons freshly grated parmigiano-reggiano cheese
1 whole nutmeg
1 cup fresh ripe tomatoes
fine, dry unflavored bread crumbs (to roll meatball in)
vegetable oil


Trim off the crust from the bread, put the milk and the bread in a saucepan, heat low. Mash bread with fork after it has absorbed all milk. Remove from heat and cool. In a bowl, knead together the meat, onion, parsley, egg, olive oil, cheese and a tiny big of fresh nutmeg, the bread/milk mush, salt and pepper. Do not squeeze. When thoroughly combined, shape into 1 inch balls and roll in bread crumbs. Set aside. Heat vegetable oil in a large pan. When ready, add meatballs, one at a time in a single layer. Brown on all sides, turning carefully. Remove from heat. Remove as much fat as floats to the surface. Return to medium heat, add tomatoes and basil. Turn over meatballs once or twice in the sauce to coat. Cover and cook at a steady simmer for about 20-25 minutes or until the oil floats free of the tomatoes. Serve.

Note: this can be made several days in advance if stored in a air tight container in the refrigerator.

August 26, 2004

Peppermint Stick Ice Cream

1 cup cold whole milk
3/4 cup granulated sugar
2 cups cold heavy cream
1/2 teaspoon vanilla
1 teaspoon peppermint extract
3/4 cup crushed hard peppermint candies
a couple drops of red food dye to make it pretty and pink

In a medium sized bowl, combine milk and sugar until sugar is dissolved (1-2 minutes). Stir in heavy cream, vanilla and peppermint extract. Turn on your ice cream machine, pour mixture into cold freezer bowl thorough the spout and mix until thickened, about 25-30 minutes. Add crushed peppermints during last 5 minutes of mixing. Eat or place in freezer 2 hours to "ripen".

August 24, 2004

Risotto with Porcini Mushrooms

5 cups beef broth
2 tablespoons butter
2 tablespoons vegetable oil
2 tablespoons finely chopped onion
2 cups arborio rice
1 ounce dried porcini mushrooms (reconstitute in 2 cups of water for 1/2 hour, reserve water)
1/3 cup grated parmigiano-reggiano cheese

Bring broth to a slow boil. Put half the putter, and all of the oil and onion in a pan on medium high heat. Cook until the onion becomes translucent. Add rice. Stir until rice is coated well. Add 1/2 cup of the broth, stirring continuously and scraping the bottom of the pan with your spoon. Add 1/2 cup more when all liquid has evaporated, keep repeating. When the rice has cooked 10 minutes, add mushrooms and half of their water. Continue to stir and add more mushroom water as liquid evaporates. Repeat until all mushroom water is gone. Finish cooking the rice with broth or if there is no more broth, with water until the rice is tender but firm to the bite. Remove from heat. Sprinkle with pepper then add cheese and stir until rice is melted and clinging to the rice. Serve immediately.

August 23, 2004

Chile-Lime Sauce with Tomatillos

1/2 lb tomatillos, husks removed
1/2 cup fresh lime juice
1/2 small onion, chopped
1/4 water
4 jalapeno (or habanero) peppers, seeded and chopped
4 cilantro sprigs
3 garlic cloves

In a saucepan, sprinkle tomatillos with salt. Cover with water, bring to a boil. Cook just until they change color, about 5 minutes. Drain and cool. Transfer to blender, add remaining ingredients and puree.

We had this over salmon and white rice. It's good if you leave the rice plain and drizzle the sauce on the fish.

August 22, 2004

Simple Syrup

1 cup sugar
1 cup water

In a saucepan, bring water and sugar to a boil. Reduce heat and whisk until the sugar is dissolved and the mixture thickens. Cool completely. Pour into a clean jar and cap tightly. Refrigerate and use as needed.

or try this variation
flavored simple syrup:
to the boiling water add citrus peel and zest (orange, tangerine, lime, lemon and blood orange are especially good) or 1 inch piece ginger cut into matchsticks or a cinnamon stick or any whole spices. Prepare as usual but strain out any solids before use.

My thoughts:
Simple syrup is good to have on hand. I like to use in drinks, it dissolves well so you aren't left with sugar at the bottom of your glass. Excellent for use in homemade lemonade.

August 11, 2004

Spinach Pesto

5 oz baby spinach
1/3 cup walnuts
1/3 cup (grated) parmesan cheese
1/3 cup water
2 large garlic cloves
3 tablespoons olive oil
salt and pepper to taste

Puree all ingredients (I use a blender, but a food processor would work) until smooth. Pour over cooked, drained pasta. Toss and serve.

August 05, 2004

Cinnamon Buns

This is a fast cinnamon bun recipe, including cooking and cooling, it should take under an hour start to finish.

for the buns:
8 tablespoons unsalted butter, melted
3/4 cup packed dark brown sugar
6 tablespoons granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon PLUS 1/2 teaspoon salt
2 1/2 cups flour (and extra for dusting work surface)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups buttermilk

for the glaze:
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1 cup confectioner's sugar

For the buns:
Preheat oven to 425 degrees. Brush 9 inch round pan with 1 tablespoon melted butter. Combine brown sugar, 4 tablespoons of granulated sugar, cinnamon, cloves and 1/8 teaspoon salt in a small bowl. Add 1 tablespoon melted butter and combine with a fork until it resembles wet sand. Set aside. Whisk together four, remaining sugar, baking powder, baking soda and remaining salt in a large bowl. In a measuring cup combine buttermilk and 2 tablespoons butter. Add liquid to flour mixture and stir until liquid is absorbed, about 30 seconds. Transfer to a lightly floured work surface and and knead until smooth, about 30 seconds. Pat dough into a 9x12 inch rectangle. Brush dough with 2 tablespoon melted butter. Sprinkle evenly with cinnamon mixture, leaving a 1/2 inch border. Loosen the dough from the work surface and roll to form a tight log. Pinch the seam to seal. Cut into 8 pieces. Flatten slightly and place in pan with one in the center and the other 7 circling it. Brush with remaining butter. Bake for 23-25 minutes or until golden brown. Transfer to plate and cool for about 5 minutes before glazing.
For the glaze:
Whisk together cream cheese and buttermilk until thick and smooth. Add confectioners sugar slowly until a smooth glaze forms, about 30 seconds. Spoon over buns, serve immediately.

August 03, 2004

Chicken Fricassee with Red Cabbage

1 cup thinly sliced onion
1/4 cup extra virgin olive oil PLUS 1 tablespoon
2 garlic cloves, peeled and each cut into 4 pieces
4 cups red cabbage, shredded fine (about 1 lb)
A 3-4 lb chicken cut into 8 pieces
1/2 cup dry red wine
freshly ground black pepper

In a saute pan, place the onion, 1/4 cup oil and garlic over medium heat. Cook until garlic is golden. Add shredded cabbage. Stir to coat, sprinkle with salt, stir, cover and simmer. Cook cabbage for 40 minutes or more, turning it over periodically until it is tender and reduced in bulk. You can actually prepare the dish to this point and save it reheat and add to the chicken up to 2 day later. Or keep going. Wash chicken pieces in cold water and pat dry. In another pan, heat 1 tablespoon oil over medium. After oil is heated, add chicken skin side down in a single layer. After a bit, turn the chicken to brown equally on each side. Once browned, transfer to the other pan, except for the breast which you will reserve for later. Turn the chicken over in the cabbage, add the wine and some pepper. Cover the pan, leaving it slightly open, and cook at a steady simmer. Occasionally turn chicken and sprinkle once with salt. After 40 minutes add the breasts. Cook for about 10 minutes more until chicken is tender and cooked through to the bone. The chicken should fall off the bone easily and the cabbage should have cooked down to a sauce, almost recognizable as cabbage. Transfer to plates and serve.

August 02, 2004

Too Many Tomatoes Tomato Sauce

about 2 cups of chopped plum tomatoes, fresh from the garden
about 1/4 of a cup of olive oil
1/2 a large onion
lots of garlic
1 lb pasta (cooked and drained)

In a saucepan, heat oil and garlic. Add tomatoes. Place onion cut side down in pan. Cook for about half an hour. Remove and discard onion. Toss sauce with pasta and serve.

July 26, 2004

Popcorn Toppings

I use 2-4 tablespoons of each, depending on the amount of popcorn made

Butter and Popcorn Salt (so much better then margarine and regular salt)
Cayenne Pepper
Hungarian Hot Paprika
Old Bay
Parmesan Cheese
Curry Powder
Semisweet Chocolate Chips
Chopped Chives
Chili powder and lime zest

July 25, 2004

Blueberry Sour Cream Muffins

2 cups flour
3/4 cup plus 1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream at room temperature
1 large egg, lightly beaten
1 1/2 teaspoon vanilla
2 cups blueberries
1/4 cup butter, melted and cooled

Preheat oven to 400. Prepare 12 muffin cups. In a large bowl, stir together flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, stir together butter, sour cream, egg and vanilla until blended. Make a well in the center of the dry ingredients and pour in the wet. Stir until just mixed (batter will be thick) then fold in blueberries. Spoon batter into tins and sprinkle with remaining sugar. Bake 15-20 minutes or until toothpick comes out clean. Remove to rack and let cool at least 2 minutes before serving.

July 24, 2004

Zucchini Bread/Muffins

3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. baking powder
3 eggs, room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini
2 tsp. vanilla
Preheat oven to 350 degrees. Stir flour, baking soda, baking powder, and cinnamon in a large bowl. Beat eggs separately and add sugar until fluffy. Add egg/sugar mixture to dry ingredients and mix. Add oil, shredded zucchini and vanilla. Mix thoroughly. Variation: Zucchini Muffins. Pour into lined muffin pans. Bake for about 15-20 minutes or until toothpick comes out clean. Cool on rack. Good warm with butter. Variation: Zucchini bread. Divide batter into two greased loaf pans. Bake for 1 hour, 15 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

A suggestion: shredded too much zucchini? Sauté it with some chopped onion and some cherry tomatoes for a summery side dish.

July 19, 2004

Celebration Cupcakes

3 cups flour
2 tsp. baking powder
1 cup butter (at room temperature)
1 2/3 cups granulated sugar
3 eggs ( at room temperature)
1 tsp. vanilla
1 1/2 cups of milk

Preheat oven to 350 degrees. Grease cake pan. Stir together flour and baking powder in medium sized bowl. Beat together margarine and sugar in large bowl until pale and fluffy (about 5 minutes.), making sure to scrape sides of bowl as needed. Beat in eggs one at a time until blended. Beat in vanilla. Alternately stir in milk and flour mixture, starting and ending with flour until just mixed. Pour into cupcake pans. Bake 25-30 minutes. or until toothpick comes out clean. Cool cakes in pan 5 minutes then cool on rack. Ice.

Good with cream cheese frosting.

July 17, 2004

Cucumber Sesame Salad

Posted by Hello
2 cucumbers, sliced 1/2 inch thick
2 tablespoons sesame oil
1 tablespoon soy sauce
toasted sesame seeds
Mix together sauce and oil. Toss with cucumbers. Sprinkle with healthy amount of sesame seeds. Chill 1/2 hour before serving.

June 28, 2004

Chocolate Fudge

2 tablespoon butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
2 cups mini-marshmallows
1 1/2 cups semi-sweet chocolate chips
1 teaspoons vanilla

Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, and vanilla. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour into an 8x8-inch square buttered pan and cool. Cut fudge into squares and store in an air tight container.

Peanut Butter Fudge

1 cup unsalted butter, plus more for greasing pan
1 cup peanut butter (use Peter Pan, it gets the best results in baking)
1 teaspoon vanilla
1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes. Stir and microwave for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch squares and store in an airtight container.

June 25, 2004

Sesame Snow Peas

1 1/2 cups snow peas (about 6 oz)
1 teaspoon soy sauce
1/4 teaspoon dark sesame oil
1 teaspoon toasted sesame seeds (I bought them pre-toasted at an Asian grocery store but you can toast them yourself)
Toss snow peas, oils and soy sauce in a medium microwave safe bowl. Cover and microware about 1 1/2 minutes. Sprinkle with seeds and serve.

June 22, 2004

Orzo with Snap Peas and Squash

1/2 lb orzo
1 lb sugar snap peas
2 tablespoons olive oil
2 small squash, cubed
2 tablespoons parmesan

Cook orzo 5 minutes. Add peas and squash. Cook until orzo is done and vegetables are tender. Add olive oil. Drain if needed. Sprinkle with parmesan, salt and pepper. Stir and serve.

June 20, 2004

Cauliflower Parmesan

20 oz cauliflower
1/2 cup grated parmesan
1/3 cup seasoned bread crumbs
3 tablespoons melted butter

Preheat oven to 375. Butter 1 1/4 quart baking dish. Steam cauliflower. Place in dish. In a small bowl, stir together crumbs and cheese. Toss with butter. Sprinkle over cauliflower and toss. Bake 15 minutes until golden brown.

June 15, 2004

Thumbprint Cookies

1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
2/3 cup jam
1/4 teaspoon salt

Preheat oven to 350. Grease cookie sheet. Separate eggs. Cream butter, sugar and egg yolk. Add vanilla, flour and salt and mix well. Shape dough into balls, place on cookie sheets 2 inches apart. Bake 5 minutes. Remove from oven, dent each cookie and fill with preserves. Bake for 8 additional minutes then remove to rack to cool.

June 05, 2004

Inside Out Blue Cheese Burgers

1 1/3 pounds ground sirloin
1 tablespoon Worcestershire
1 shallot or small onion minced
1/2 pound crumbled blue cheese
Extra-virgin olive oil, for pan
McCormick's Montreal Seasoning

Combine first 3 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
Brush or drizzle burgers with extra-virgin olive oil and grill (I use a grill pan) 7 to 8 minutes on each side.

Also good with bacon and cheddar as the filling. Just crumble 6-7 slices of bacon and mix with crumbled cheddar instead of blue cheese.

June 03, 2004

Mashed Potatoes with Bacon and Spinach

6 slices bacon, cut into 1/2 in pieces
2 lbs potatoes (I like Yukon Gold, but Russets work well too)
6 oz baby spinach
2 tablespoons milk
3 tablespoons butter
1 cup grated fontina cheese
salt & pepper

Cook bacon, drain on paper towel lined plates. Boil potatoes until just tender. Drain and let dry. Mash and add milk and butter. Add cheese and spinach and mash until cheese is melted and potatoes are the constancy you want. Season with salt and pepper. Makes 4 side servings or two meal sized portions.

Spring this recipe!

May 27, 2004

Ginger-Carrot Bread

1 1/2 cups flour
1 cup carrot juice
3/4 cup sugar
1/2 cup chopped, toasted almonds
1/3 cup canola oil
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla
3/4 teaspoon fresh ginger

Preheat oven to 350 degrees. Lightly coat loaf pan with spray. In a large bowl, whisk together sugar, oil, eggs, vanilla, and carrot juice. In a medium bowl whisk together flour, ginger, baking soda and salt. Add flour mixture to carrot juice mixture, whisking just to combine. Fold in almonds. Pour into loaf pan, bake 45-55 minutes or until toothpick comes out clean. Transfer to rack 10 minutes, cool, then invert and serve.

Red Onion and Cucumber Salad

3 red onions, chopped or sliced
3 cucumbers, thinly sliced
2 teaspoons grated ginger
2 cloves garlic, minced
2 tablespoons fresh chives
2 tablespoons rice vinegar
1/4 cup canola oil
pinch crushed red pepper
black pepper
In a colander, lightly salt cucumbers and allow to drain in sink 10 minutes. Whisk together ginger, garlic, chives and vinegar in a small bowl. Add oil and whisk together until smooth. Add pepper flakes, salt and pepper to taste. Add cucumbers and onions, toss well. Chill for 30 minutes or up to one day for best flavor.