Tom Douglas Wannabe
Rub
3 T. dark brown sugar
(packed)
2T. smoked paprika
2tsp salt (sea salt)
1/2 tsp pepper
½ tsp dried thyme
littl olive oil on
salmon makes the rub stick better
Crepes (from Mike
Gordon)
Beat Well: — 3 eggs and 1
c. milk
Add and mix until all lumps are gone: 1 c. flour, 1/2 tsp. salt, 1-2 T.
melted butter
Let stand in frig overnight. (can very
lightly butter skillet)
KALE SALAD
My kale salad is
always a little different, but usually the dressing is the same. I use
those flavored oils and vinegars that you buy at the specialty shop. For the
dressing I use equal parts Blood Orange Flavored Oil with Grapefruit flavored
Vinegar. Absent all these flavored oils, just use any balsamic vinegar/olive
oil blend, go in a fruity direction, maybe raspberry vinegar if you have it.
Then about 5 cups
kale, cleaned and whirled in food processor until diced rather small.
This salad had about 4 cups shredded carrots. I added about 1/4 cup
red pepper, diced. I also added some dried orange rind that i had.
If not that then I usually add dried cranberries. Also, some
chopped almonds, or hazelnuts. I have used many combinations of dried
fruit, and veggies with the kale, it's very adaptable. Enjoy!
Kale and Brussel
sprout salad
Put kale and sprouts
(separately) through food processor. I use equal proportions of chopped
kale and sprouts.
Combine and add enough
oil and vinegar dressing to dampen. My oil and vinegar is my traditional
one which I use for every salad: small amount of sugar. Mash up
chopped garlic (you decide how much you want, I tend to use a lot), Add 1 part
vinegar, 1 part lemon juice, 1 part basalmic vinegar, 3 - 4 parts olive
oil. Mix well.
BUTTERNUT SQAUSH
Heat
oven to 425
1-2 butternut squash - depends on size — peel off
the outside and white. Cut it in half lengthwise. — scoop out seeds
— then cut each half into slices about 3/4” wide.
Arrange pieces on a baking sheet — cook on the bottom
rack about 30 minutes at 425 — then turn pan around and cook for another
10 minutes (It sort of depends on the squash — some have more moisture
than others but there should be some browning on the bottom)
Turn over the pieces and bake another 10-15 minutes.
Toast 1/3 c chopped hazelnuts
Melt 3 T butter and add hazelnuts — cook for 2-3 minutes
Turn off heat — add 1T. water
Add 1T lemon juice and a pinch of salt
Drizzle over the squash — top with chopped chives or
parsley (I also added pomegranate seeds)
½ c. butter Boil
all in small pan until mixture is reduced (about 5 min.)
¾ c. maple syrup
¼ tsp. Cinnamon
½ tsp. Allspice
½ tsp. Salt
3# butternut squash, peeled, seeded, cut into ½” thick
slices
3 Granny Smith apples, peeled, cored, cut into ¼” slices
Dried cranberries for top
Arrange 1/3 squash in baking dish. Top with ½ apples, then 1/3 squash. Arrange remaining squash and apples on top in an alternating overlapping pattern. Sprinkle with salt. Pour 2/3 syrup mixture over all. Cover with foil tightly and bake 45 min. or until squash is almost tender. Uncover, sprinkle with dried cranberries and remaining syrup and bake 20 min. longer until squash is tender. Baste occasionally.
3 lbs. Tomatoes, remove stems, halve horizontally, and place in shallow baking pan with cut sides up
½ c. olive oil
8 med to large garlic cloves
1 cup fresh basil or
3 Tbs. Fresh rosemary, coarsely chopped
½ tsp salt
½ tsp pepper
Place rest of ingredients in a food processor. Process until garlic is finely chopped.
Pour mixture over tomatoes and bake 2-3 hours or until tomatoes collapse, become saucy and begin to caramelize and slightly burnt. Check after 1 hour and use the back of a spatula to smash down.
When the tomatoes have been reduced to a chunky sauce, remove from oven. For a smoother sauce process thru the food processor.
This is from the Pasta&Co cookbook. Great on bread or added to just about any vegetable, soup, noodles, fish… I freeze it in a square plastic container, then pop it out like an ice cube so I can always cut off any amount I want to use. Really good when you have a lot of fresh tomatoes. Next time I plan to add some onions.
To avoid boil-over, use a generously oversized container for the
syrup --- a 2-qt (8 cup) glass measure
works well.
Refrigerated the micro jam keep for several months; freeze for longer
time. Each batch makes 2 cups. Do not multiply recipe quantities -- make only one batch at a time.
If you don’t have time to make the jam prepare measured amounts of
fruit with sugar and flavorings and freeze them. Later, thaw a portion and make fresh jam any
time.
Crush about 3 cups of raspberries (or blackberries or boysenberries). You should have 2 cups after crushing. (I usually strain out some of the seeds). Place in glass measure.
Add 1 Tbs. Lemon juice
1-1/2 cups sugar
½ tsp butter
Let stand until juices form (about 30 min)
Microwave uncovered on HIGH for 6 min. or until mixture begins to boil. Stir through.
Microwave on HIGH for 10-13 minutes, stirring every 2-3 minutes.
Spoon out 1 Tbs. Into a glass/ceramic cup and refrigerate for 15 min; then test consistency. If you like thicker jam, reheat jam to boiling, then microwave on HIGH for 2 more min.; retest consistency.
NURSEY’S APPLE COBBLER baking pan - 3” deep, at least
12” long
preheat oen to 425 degrees
pastry for two-crust
9” pie
6--8 large cooking
apples
sugar
1 stick butter
cinnamon
nutmeg
Peel, core and slice apples. Boil peelings in barely enough water to cover. Drain and set juice aside. Place apples and 1/2 cup sugar in 4 qt. Pot. Fill with water up to half the height of the apples. Boil briefly. Drain and add juice to peelings juice. Set cooked apples aside.
Separate dough in half. Roll one section into rectangle on waxed paper until very thin. Mound one half of apples in middle of dough, (lenthways of dough), dot with 1/4 stick of butter, sprinkle with cinnamon and nutmeg, adding more sugar if needed. Fold ends in, roll up and fold over seam. Place roll fold side down into greased baking dish. Repeat for other roll and place alongside first. Pour reserved juice into pan until almost full. Save remaining juice for basting. Brush rolls with butter (or dot with small bits) and sprinkle with a little sugar.
Bake 20 minutes at 425 degrees,
reduce to 325 and bake 25 minutes until bottom crust is done and top is crisp
and browned. Add juice as needed to pan. Lift rolls gently with spoon to let
juice flow under rolls.
Tiramisu
1 c. sugar
6 eggs separated
14 oz. ladyfingers, Savoiardi or
champagne biscuits
1 lb. mascarpone cheese, softened
2 c. brewed espresso
unsweetened ground cocoa, to dust
a small piece of semi sweet
chocolate (shave)
Optional: Tbs. of liqueur (armaretto, frangelico, rum,
etc.) may be added to brewed coffee
Whisk: sugar and egg yolks. (f if you are nervous about using raw egg
yolks, set bowl over simmering water and whisk until the mixture reaches 160
degrees. Let cool 15 minutes, stirring
from time to time.) Gradually add mascarpone and stir until creamy.
In another bowl: Whip whites until stiff...gently fold into
mascarpone mixture
Dip ladyfingers into coffee and
line pan (11x7), cover ladyfingers with 1/2 mixture; followed by a thorough
dusting of cocoa/chocolate. Repeat the
layering. Once assembled, shake pan
lightly to settle the ingredients. Chill
at least 2 hours (overnight is better).
German Chocolate/Bordeaux
“hole” Cake
One German Chocolate Cake Mix --
Prepare according to directions in a 9x12 pan
Cool -- poke holes with a #2
unsharpened pencil 1-1/2” apart about half way down the cake height
Pour one jar of See’s Candies
Bordeaux Sauce over the top.
1 pint cream -- whippped
7-9 Skor bars grated
To serve cut cake -- top each
peice with whipped cream and sprinkled grated Skor bars
Pasta Mushroom Italian 4
servings
¼ c. butter Sauté
onions in butter about 2 min.
4 shallots or 1 bunch green
onions chopped
¾ pound fresh mushrooms Clean
mushrooms, trim stems and chop.
½ c. chicken broth Add
mushrooms and chicken broth to onions.
¾ tsp. salt Simmer,
stirring often, about 30 min. Add salt
and
1/8 tsp. dried red pepper red
pepper, stir in well and cook for 3 min. more.
¾ pound rotini or other pasta Cook according to
directions.
½ c. grated romano cheese Add
cheese to pasta. Toss to mix
Pour
over mushroom sauce and mix gently.
1/3 c. minced parsley Sprinkle
with parsley and serve.
Italian Chicken and Rice Makes
8 cups
1 pound boneless chicken breasts,
thinly sliced Sauté
chicken until no longer pink
2 T. olive or vegetable oil
1 c. chopped green onions Add
onions, peppers, garlic and oregano
¼ c. chopped green/red bell
peppers (opt)
3-4 cloves garlic, minced
1 tsp. oregano leaves
1 can (14½ oz) tomatoes,
undrained Add tomatoes, chicken
broth and pepper
1 can (14½ oz) chicken broth Bring to a boil.
¼ tsp. black pepper
1 c. long grain rice Stir
in rice. Cover; reduce heat and cook 20
min.
½ c. small pitted black olives,
sliced Stir
in olives, peas, cheese, basil, parsley
½ c. frozen peas
¼ c. grated parmesan cheese
2 Tbs. chopped fresh basil (2
tsp. dry)
2 Tbs. chopped fresh parsley (2
tsp. dry)
If you can find them use black olives with
jalapenos for extra kick
Caramel Cranberry Date
Bars Bake
@ 350º
1 c. cranberries Combine
cranberries and sugar.
2 Tb. sugar If
using dried cranberries do not add extra sugar
2 c. flour
2 cups oats Combine
flour, oats, and sugars and baking soda
½ c. sugar
½ c. brown sugar
½ tsp. baking soda
1 c. butter melted Mix
butter with oat mixture. Reserve 1 cup
for topping. Press remainder
firmly
on bottom of 13x9” baking pan. Bake 15
minutes @ 350º.
1½ c. chopped dates Sprinkle
dates, walnuts, and cranberry mixture over top
¾ c. chopped toasted walnuts
1 c. caramel ice cream topping Mix caramel topping and flour. Spoon over fruit and walnuts. Top
1/3 c. flour with
reserved crumb mixture. Bake 20 minutes
or until lightly brown.
I
used fat free caramel topping -- maybe cut down the sugar to chop off a few
extra calories
Chicken Marbella 10-12
Servings Bake @ 350º
4 chickens, 2½ lbs. each,
quartered
or about 4 lbs. boned chicken
breasts In a large bowl combine
chicken and marinade
1 garlic, minced ingredients. Cover and refrigerate overnight.
¼ c. dried oregano
coarse salt and ground pepper to
taste The overnight marinade is
essential to the moistness
½ c. red wine vinegar of
the finished product.
½ c. olive oil
1 c. pitted prunes
½ c. pitted Spanish green olives
½ c. capers with a bit of juice
6 bay leaves
1 c. brown sugar Arrange
chicken in a single layer in one or two large shallow baking pans.
1 c. white wine Spoon
marinade over it evenly. Sprinkle chicken pieces with brown sugar
and
pour wine around them. Bake 50-60 min @ 350º basting frequently
with
pan juices. If using chicken breasts cook
at 275-300º for about
45
min. or until done
¼ c. Italian parsley or Arrange
chicken, prunes, olives and capers on a serving platter. Sprinkle
fresh cilantro generously
with parsley. Pass remaining pan juices
in a sauceboat.
This is
an elegant dinner/party dish. Can
be served as hors d’oeuvres when made with small drumsticks and wings, Or serve cold for a picnic. This improves over several days
refrigeration. Serve with risotto or bread
to soak up the juices.
Papaya, Spinach Salad
with Lime Vinaigrette
Dressing:
¼ c. Roses’s lime marmalade Stir
marmalade until lumps are dissolved.
¼ c. fresh lime juice Add
lime juice and whisk until smooth.
2 tsp. orange juice concentrate Stir
in orange juice, mustard, salt,
½ tsp. Dijon mustard coriander
and cayenne.
½ tsp. salt
½ tsp. ground coriander
1/8 tsp. cayenne pepper
Slowly
whisk in salad oil.
1/3 c. salad oil Dressing
should be smooth and emulsified
1 head butter lettuce, Romaine or
mixed greens
1 bunch fresh spinach Mix greens, papaya, oranges, almonds.
1 large firm ripe papaya, peeled,
seeded and diced
1 large orange, peeled and diced Drizzle dressing over top to evenly
coat.
1 large ripe avocado, diced
½ c. sliced almonds, toasted Serve
This salad can also be
used as an entree salad topped with grilled prawns.
Cheese/Beef Ball
½ lb. grated cheddar/jack cheese
3 oz. cream cheese Several
days ahead or day before
3 T. sherry mix
cheese, cream cheese, sherry, olives,
¼ c. chopped ripe olives Worcestershire and
salts in a food processor.
½ tsp. Worcestershire sauce Shape into a ball and
refrigerate.
dash onion, garlic, celery salt
Shredded beef/port jerky Roll cheese ball in
jerky. Serve with crackers.
Green Beans/ Peppers
Chinese Flavor
1 lb. green beans (French cut,
blanch, cool)
1-2 Tbs. soy sauce
1-2 Tbs. oyster sauce Mix
all together with green beans
1 TB. sesame seed oil
¼-½ c. coarsely chopped cilantro
¼-½ c. green onions, sliced thin
½-1 c. red and/or yellow pepper,
sliced bean size
1 clove garlic, minced
2 Tbs. toasted sesame seeds
salt/pepper to taste
2-3 Tbs. peanut oil Heat to very
hot. Pour slowly over bean mixture.
Stir. Be careful when pour - hot mixture can
splash.
Marinate
2 hours or overnight.
Sprinkle with toasted cut up almonds
just before serving
Caramelized Oranges -- and Pecans
4 large seedless oranges, peel -- cut the rind from 2
oranges into julienne strips and cut the top 3rd of each
orange into
sections.
1 small lemon, cut rind into julienne strips, save juice
3 Tbs. Grand Mariner Sprinkle
oranges with Grand Mariner, cover and chill
In a sauce pan boil orange and lemon rind with 2 c. water
for 3 minutes. Refresh under cold water.
2 Tbs. Grand Mariner Combine
Grand Mariner, sugar, lemon juice, and 1 c. water. Simmer until clear.
1/3 c. sugar Add
rind and simmer for 15 min or until rind is translucent. Let cool.
½ c. sugar Melt
sugar slowly in heavy pan until golden caramel color. Stand back -- add
1/8
c. warm water, stir, quickly pour on rind/syrup mixture. When cool pour over
oranges. The caramel will “ball-up” but after sitting
an hour or so will dissolve to
add
a wonderful flavor. This keeps in the
refrigerator for a long time.
Caramelized Pecans
½ lb. pecan
halves, lightly toasted Mix
together sugar and salt. Heat oil over
medium heat
¾ tsp. salt Add
nuts, toss to coat. Slowly (not all at
once) sprinkle nuts
3 Tbs. sugar with
sugar/salt mix -- mix and stir until all
the sugar/salt mix is
2 Tbs.
peanut/canola oil melted. Transfer nuts to pan to cool. Serve on salad or eat as is.
Brown Sugar & Pepper Glazed Bacon
1 lb. thick sliced bacon Preheat
oven to 350º. Lay out bacon on a sided
baking sheet. Bake until
3/4
done (about 24 min). Remove to paper
towels to dab off grease.
Using
a pastry brush, brush each slice of bacon with some of glaze. Cover
loosely
with plastic wrap and refrigerate.
To
Finish: Preheat oven to 425º. Bake bacon for 6-8 min or until crispy
and
glazy.
1 Tbs. Dijon Mustard
3 Tbs. brown sugar Mix
and heat mustard, brown sugar, vinegar and pepper until smooth.
2 tsp. balsamic or cider vinegar
3/4 tsp coarse ground pepper
Bacon can
be prepared up to 3 days in advance.
Curry Spinach Salad
Dressing: Salad
¼ c. white wine
vinegar 1½
c. chopped unpared apples, bite size pieces
¼ c. salad oil ½
c.. currants
2 Tbs. chutney,
chopped ½
c. peanuts
2 tsp. sugar 2
Tbs. green onions
½ tsp salt
1-½ tsp. curry
powder Mix
apples, currants, peanuts, onions with dressing
1 Tbs. dry mustard
Toss
with 8 c. spinach
Topping:
1 c. firmly packed br
sugar Spray
13 x 9” glass baking dish. In medium
sauce pan combine
6 Tbs. Butter all topping ingredients. Mix well.
Cook over medium heat until
1/3 c. whipping
cream smooth,
stirring constantly. DO NOT BOIL. Spread topping in
1 Tbs. light corn
syrup sprayed
baking dish. (Optional: sprinkle on ½
c. pecans)
3 eggs Beat
eggs. Add milk, vanilla, salt; beat
well.
½ c. milk
1 tsp. Vanilla
¼ tsp. Salt
8 (3/4” thick
slices French bread) Dip
each bread slice in egg mixture, making sure all egg mixture
is
absorbed. Place bread slices over
topping. Cover. Refrigerate
8
hours or overnight.
Heat oven to
400. Uncover baking dish; bake 20-25
min. or until bubbly and toast is golden brown.
Let stand 3 minutes. Invert onto
large serving platter, scraping any extra caramel topping from baking dish onto
toast.
Maple-Glazed Apple Tarts 375º
8 oz softened cream cheese Stir
together cream cheese, pwd sugar and vanilla until smooth
¼ c. powdered sugar
1 tsp. Vanilla
Apples Peel,
halve, core, cut into ¼” slices. Toss
with sugar
2 Tbs. Sugar
1 egg, beaten lightly with 1 T. water Can use this as a “brush” when fitting
pastry together and on top of pastry.
Frozen puff pastry, thawed
2 Tbs. sugar Roll
out one sheet to about 15x11. Cut 1/3”
strips from sides. Use strips to “build”
a small edge on the dough. Roll out
other puff pastry sheet to about 14x10 – put aside. Spread cream cheese mixture inside edges of
bottom dough. Top with apples. Top with 14x10” pastry. Brush with egg wash and sprinkle with sugar. Bake 30 min. or until puffed and golden.
½ c. pure maple syrup In a small
saucepan simmer maple syrup 10 min or until reduced to about 1/3 cup. Brush hot syrup glaze over warm tarts.
Plum
Blueberry Upside Down Cake
|
FRUIT TORTE
1½ c. sugar Cream sugar and butter
¾ c. butter
3 eggs slightly beaten add to creamed mixture
1½ c. flour mix together; then add to above
1½ tsp. bak. Pwd
salt
¾ c. nuts mix in
Place in a well buttered 9” spring pan
fruit of choice cover top with one of the following: 1 pt. blueberries,
24 halves of pitted Italian prunes, peeled/sliced apples,
peaches, etc.
Sprinkle top with cinnamon, lemon juice and sugar (flour if fruit is juicy)
Bake 350 for 1 hour (may take a little longer for the middle)