April 25, 2005

Potato-Portobello Kugel


1 cup diced onion
2 cups Portobello mushrooms
3 cups shredded potatoes (I used russet)
¾ cup plain yogurt
Black pepper
Olive oil


Preheat oven to 375. Grease 9 inch glass baking dish with olive oil. In a large nonstick pan or wok, heat about a tablespoon of olive oil. Add onions and mushrooms and cook until softened, about 5 minutes. Remove from heat, stir in potatoes. Add salt, pepper and yogurt, stir to combine. Pour into baking dish and bake until browned and potatoes are cooked through, about 1 hour.

April 24, 2005

Slow Cooker Burgundy Beef

2 pounds beef bottom round, cubed
2 tablespoons flour
1/4 teaspoon allspice
1 cup burgundy wine
1 tablespoon Worcestershire sauce
1 tablespoon good quality Dijon mustard
8 ounces sliced Portobello mushrooms
5 ounces white pearl onions
2 cloves garlic, chopped
2 tablespoons quick-cooking tapioca (to thicken)
olive oil
black pepper


In a large bowl, mix together wine, Worcestershire sauce, Dijon mustard, and garlic. Add sliced mushrooms and pearl onions and let marinate while browning meat. In a medium bowl, mix together the flour, salt, pepper and allspice. Roll cubed beef in flour mixture. In a large pan heat olive oil, brown meat on all sides. Transfer to slow cooker, sprinkle with tapioca. Pour wine/mushroom mixture over meat. Cook on low for about 8 hours.

April 23, 2005

Buttermilk Waffles

2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
2 large eggs
4 tablespoons butter, melted *
1 3/4 cups buttermilk

Into a large bowl, sift the dry ingredients together. In another bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.

* about one minute in the microwave should do the job

April 14, 2005

Chicken Corn Chowder


8 strips bacon
3 cups chopped onions
½ teaspoon cayenne pepper
½ teaspoon hot paprika
2 cloves garlic, minced
1 bay leaf
1 tablespoon fresh thyme
3 cups Yukon gold potatoes, peeled and diced
8 cups chicken stock
2 cups heavy cream
1 lb boneless, skinless chicken breasts
6 cups fresh corn, reserve cobs


In large pan, cook bacon until crisp, then drain and crumble. Sprinkle both sides of the chicken breasts with salt, pepper and paprika. In the same pan you cooked the bacon in, sauté chicken breast. Remove, add onions and sauté until soft. Meanwhile, in a large pot, boil stock, chicken breasts and corn cobs. Remove corn cobs and chicken; add onion, garlic, potatoes, bay leaf and thyme. Cut up chicken into bit sized pieces, add to broth, along with the bacon. Cook uncovered until the potatoes were tender about 10-15 minutes. Add cream and corn. Cook until almost boiling, discard bay leaf and serve.
Posted by Hello

April 05, 2005

Chicken-Bacon Grilled Cheese

4 slices rye bread
4 strips bacon
2 chicken cutlets, pounded flat
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon good quality Dijon mustard plus some for spreading
horseradish cheddar, sliced (we used Cabot brand)

In a frying pan over medium heat, fry bacon. Meanwhile, shake together the mustard, olive oil, vinegar and salt and pepper in a large Ziploc bag. Add chicken and marinate while the bacon cooks. Drain bacon, reserving grease. Use a tiny bit of the bacon drippings to grease a grill pan. Grill chicken until cooked though, 3-5 minutes. Meanwhile, lightly toast the slices of bread. Then slice the cheese and arrange on two slices of toasted rye bread. Spread mustard on remaining two slices of bread. Drain chicken if needed. Arrange on cheese covered bread, top with bacon then the mustard-coated bread. Toast in toaster oven until the cheese is melted and the bread is browned. Makes two sandwiches.
Posted by Hello