Madeleines

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Madeleines (Makes about 16)

Ingredients:

2 large eggs

2/3   cups sugar (divided)

1 tsp vanilla extract

1 lemon using only the peel

1 cup all purpose flour

pinch of salt

1 ½ sticks of butter, melted and cooled slightly so as not to cook the eggs

Powdered sugar

1.     Preheat oven to 375°

2.     Use madeleines mold with teflon coating sprayed with oil or greased with butter

3.     In the food process process the peel of one lemon mixed with 1/3 cup of the sugar until lemon peel is finely incorporated into the sugar

4.     Add eggs and the final 1/3 cup sugar and process together along with vanilla.

5.     Add flour and pulse a few times until just blended

6.     Gradually add the cooled butter processing until just blended

7.     Let the batter stand at room temperature for at least two hours or refrigerate overnight or even for a couple of days.

8.     Spoon about 1 TBS into each mold filling about ¾ of the mold

9.     Bake for 10-12 minutes or until the edges are beginning to brown

10.Turn them out while still hot onto a rack. 

11.  Sprinkle the top with powdered sugar.

    12.These are best eaten warm but also keep for a few days in a tin. 

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Williamsburg Orange Cake

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                                      Williamsburg Orange Cake:  Serves: 8

Ingredients:

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts
1 stick softened butter
1 cups sugar (divided)

2 eggs
1 teaspoon vanilla
1 orange carefully cleaned and organic if possible:  Using a knife cut of the peel and put in food processor with 1/2 cup sugar to chop finely
1 cup buttermilk
3 TBS  cup orange juice mixed with 1/2 cup sugar  (I don't use all of this glaze)

Directions:

1.   Preheat the oven to 350°F.

2.  Sift together the flour, baking soda and salt. Stir raisins and nuts and grated orange/sugar mixture into the dry ingredients and set aside.

 3.  In a food processor, cream the butter and blend in 1/2  cup of the sugar.

4. Beat the eggs into the  creamed butter mixture.

5. Add vanilla and buttermilk  and mix well.

6. Add the flour/orange mixture and pulse 3 or 4 times until just mixed.

7.  Pour batter into a greased 9-inch square pan and bake for 30-35 minutes or when a toothpick comes out with dry crumbs..

8. While the cake is baking, combine the orange juice with the remaining cup of sugar.

9. Spread this glaze over the top of the hot cake and immediately return it to the oven for about 5 minutes, until the glaze bubbles and the cake tests done when you insert a toothpick or wooden skewer near the center.

Let the cake cool in the pan before turning it out onto a serving plate.

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CORN FRITTERS

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CORN FRITTERS:

Ingredients"

  • Kernals from 2-3 ears of leftover corn (cooked or raw)
  • 1 egg
  • 1/4 cup corn meal
  • 1/4 cup flour
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4-1/2 cup water
  • 2 scallions, chopped
  • 1/4 cup shredded cheddar cheese
  1. Mix everything together and let sit a few minutes.  Add more water if too thick.  It should have a thick pancake batter consistency.  
  2. Heat a frying pan with some vegetable oil.  Fry a sample 1 tablespoon size fritter and taste for seasoning and adjust with more liquid if necessary.  You want to cook them hot and brown them on each side.  They should be nice and crispy.  Make them any size you like but I like them to be around 3 inches in diameter.
  3. Serve for breakfast with maple syrup or as a side dish to your dinner.  These go well with a pork barbecue.

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Thai corn and craw fish chowder

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Thai Corn and Crawfish Chowder

 

4 ears corn shucked

1 TBS butter

Olive oil

1 large onion, chopped into small cubes

4 cups chicken broth, seafood broth or lobster broth

1 can coconut milk (14 ounce)

1 TBS Thai red curry paste

1 pound cooked crawfish tail meat (comes frozen) or shrimp, crab or lobster

Salt to taste

 

1.       Fry the corn kernels over high heat in a frying pan with no oil and after 3 minutes add butter and when melted continue to cook for another 2 minutes of high heat before setting the corn aside.

2.      Fry the onions in olive oil until soft and beginning to caramelize and then set aside

3.      Defrost the crawfish and fry over high heat with some butter and olive oil in two batches for 5-6 minutes each and set aside.  IF using other seafood skip this step if the seafood is already cooked.

4.      Place the shucked corn cobs in the broth and boil together for 20 minutes to infuse the broth with the corn flavor.  Then remove the cobs and discard.

5.      Mix the red curry with 1 TBS of the coconut milk until thoroughly combined.  Then add to broth along with the rest of the coconut milk and bring to simmer.  Add the onion, corn and crawfish and bring to simmer again.  Simmer for 10 minutes and taste for seasoning.

This chowder can be eaten immediately or refrigerated for the next day.  If using lobster or shrimp do not add the seafood until right before serving and then add it to the simmering broth and simmer until warmed through.  It is important not to overcook the seafood.

 

 

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Green Gazpacho

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Green Gazpacho

 

For this soup you will need a really strong blender such as a vita-mix.  The quantities are just approximate.  This is a “taste and adjust” recipe since there are many factors at play.  You will need to let it rest in the fridge for a day and then taste and further adjust the vinegar, salt and olive oil.

 

2 cups (about a pound) cucumbers (which only need peeling if the peels are thick and  only needs seeding if the seeds are big)

1 cup,(about ½ pound)  seedless grapes green or red

1 cup raw almonds

1 shallot

1 medium garlic clove or more to taste

1 TBS chopped dill

1 cup water

1 TBS sherry vinegar (or other wine vinegar)

¼  buttery olive oil

salt and pepper to taste

 

Blend together in vita-mix or other very strong blender until totally smooth.  Taste and adjust for seasoning and then refrigerate overnight and taste and adjust seasoning before serving.  Serve with a swirl of olive oil and a little chopped dill in each bowl.

 

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Turkish Eggplant Lentil Stew

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Turkish Lentil and Eggplant Stew with Pomegranate Molasses

turkish lentil stew 

This recipe is a little more time consuming, but quite unique and delicious. It uses an ingredient called Pomegranate Molasses which is a condiment used much like ketchup in some cultures. It can be found at Wegmans. I have adapted this recipe from Food and Wine magazine (July 2004) and used small French green lentils which hold their shape nicely. I also finish this in a crock-pot rather than on the stove. On these hot summer days I just leave the crock-pot cooking outside.

 

One 1 ½ pound long, narrow eggplant

½ cup lentils ( I use French green lentils: available at Wegmans)

Olive oil

I medium onion, finely chopped

4 minced garlic cloves

One  14.5 ounce canned diced tomatoes or 2 medium tomatoes peeled and chopped

2 Tbs. chopped mint leaves

1 Tbs. tomato paste

¼ tsp. crushed red pepper (optional)

¼ cup pomegranate molasses (available at Wegmans)

  1. In a saucepan cover the lentils with water and salt and boil over medium heat for 20 to 30 minutes until barely cooked. Add more water if necessary to prevent burning.
  2. Cut eggplant into ¼ inch slices and fry in olive oil until lightly browned. IT does not have to be fully cooked. Salt and set aside.
  3. Fry onion until softened and beginning to brown, add garlic and fry together for another minute.
  4. Mix onions, garlic, tomato, tomato paste, mint and red pepper.
  5. In a crock pot layer the lentils, eggplant and onion-tomato mixture and salt to taste. Add 2 Tbs. olive oil and the pomegranate molasses. Put the crock pot on low for 5-6 hours or until the lentils and eggplant are fully cooked.  Check a few times and add water if necessary.  Refrigerate if possible and eat the next day. Garnish with more chopped mint leaves.

 

 

 

                    

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MULTIGRAIN CEREAL WITH FRUIT

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multi grain cereal

 MULTIGRAIN CEREAL WITH FRUIT  This is adapted from a recently acquired cookbook called, "The Healthy Slow Cooker".  It has plenty of health and cooking tips.  This adapted recipe is great and keeps for several days in the fridge, can be eaten cold or  is easily reheated in the microwave.

1/2 cup brown rice

1/2 cup millet

1/2 cup wheat berries

2 medium apples, peeled cored and cubed

1 cup apple juice or cider

3 cups water

Add together into crock pot (slow cooker), add salt to taste and cook on low for 6 hours or until cooked.  Add :

Chopped pitted dates,dried fruit, and/or  fresh fruit 

Sprinkle with wheat germ (optional)

and serve with maple syrup.(optional)

 

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Braised Pork Shoulder with Quince

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Braised Pork Shoulder with Quince
Adapted from Bon Appétit recipe | October 2008
 
Yield: Makes 8 servings
 
 Ingredients:

2 teaspoons paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cinnamon
1 4-5 pound boneless pork shoulder (Boston butt), trimmed, tied in several places to hold shape if necessary

1 tablespoon olive oil
3 large quinces or apples (about 1 1/2 pounds total), peeled, cored, each cut into bite size chunks
2 cups chopped onions
1/2 cup chopped celery
1/2 cup finely chopped carrot
3 large garlic cloves, chopped
1 cup apple cider juice
1 cup low-salt chicken broth
2 tablespoons red currant jelly
2 small bay leaves
1 teaspoon chopped fresh thyme
2 TBS Pomegranate molasses
 

 
 
Stir paprika, 1 1/2 teaspoons coarse kosher salt, 1 teaspoon black pepper, coriander, ginger, allspice, and cinnamon in small bowl to blend. Spread spice mixture all over pork shoulder. Wrap in plastic and refrigerate overnight.
 
Preheat oven to 325°F. Heat oil in heavy large oven-proof pot over medium-high heat. Add pork shoulder and brown on all sides, about 10 minutes. Transfer pork to plate. Pour off all but 2 tablespoons drippings from pot and reduce heat to medium. Add quince to pot. Sauté until cut sides are lightly browned, 5 to 7 minutes. Using slotted spoon, transfer quince to bowl. Add onions, celery, and carrot to pot. Sauté until vegetables begin to soften, about 10 minutes. Add garlic; sauté1 minute. Add cider and chicken broth. Bring to boil, scraping up browned bits. Add red currant jelly, bay leaves, and thyme, then quince. Return pork to pot, fat side up. Cover pot with foil, then lid; place in oven.
 
Braise pork until very tender and thermometer inserted into center registers 165°F, basting occasionally, about 2 hours 15 minutes. Cool pork uncovered at room temperature. Chill uncovered until cold, then cover and chill at least 1 day and up to 3 days.
 
Preheat oven to 350°F. Transfer pork to work surface. Cut off string. Cut pork crosswise into 1/2-inch-thick slices. Overlap slices in 13x9x2-inch baking dish. Using slotted spoon, arrange vegetables and quince around pork. Boil juices in pot until thickened enough to coat spoon, about 15 minutes. Season to taste with coarse kosher salt,. Pour juices over pork. Cover and bake until heated through, about 30 -40 minutes.
 
 
 
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Bison Shepherd’s Pie

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Bison Shepherd's Pie8 SERVINGS
Adapted from Bon Appétit magazine September 2008
 
Ingredients
meat layer
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 pounds ground bison meat* or ground beef
  • 2 cups chopped onions
  • 8 oz mushrooms, finely chopped
  • 1 tablespoon tomato paste
  • 3 tablespoons chopped fresh thyme
  • 2 tablespoons all purpose flour
  • 2 cups low-salt chicken broth
  • 1 cup dry red wine
vegetable layer
  • 2 cups diced peeled carrots
potato topping
  • 2 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch pieces
  • 1 large head of cauliflower (about 1 1/2 pounds), cored, coarsely chopped
  • 1/4 cup (1/2 stick) butter, room temperature
  • 1/4 cup milk OR ½ &½  
  • 2 1/2 cups freshly grated Parmesan cheese, divided (about 8 ounces)
  • Extra-virgin olive oil for drizzling
  • Chopped fresh Italian parsley
  • Paprika
Preparation
meat layer
§         Heat 1 tablespoon oil in large pot over high heat. Add bison; sauté until browned, about 5 minutes. Using slotted spoon, transfer meat to bowl. Add 1 tablespoon oil to pot, then add onions and mushrooms. Sauté until soft, about 7 minutes. Add tomato paste; stir 2 minutes. Add thyme and flour and stir 1 minute. Add broth and wine and bring to boil. Return bison to pot. Reduce heat; simmer until mixture thickens and is reduced, about 15 minutes. Season with salt and pepper.
vegetable layer
§         Cook carrots in boiling salted water just until slightly softened, about 2 minutes. Drain. Transfer to bowl. Set aside.
potato topping
§         Cook potatoes and cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain, reserving cooking liquid. Transfer potatoes and cauliflower to processor and puree, adding reserved cooking liquid, 1/4 cup at a time, until mixture is smooth. Transfer mixture to bowl; stir in butter and milk, then 2 cups Parmesan cheese. Season potato topping to taste with salt and pepper.
ASSEMBLY
Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish. Spread meat mixture in dish. Top with carrots. Spread potato topping over, covering completely and swirling with knife to create peaks, if desired. Drizzle lightly with oil; sprinkle with 1/2 cup Parmesan. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Let stand at room temperature 2 hours before continuing.
        Bake pie uncovered until heated through and top is lightly browned, 30- 50   minutes. Sprinkle with parsley and paprika.
 
 
 
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Carrot Apple Muffins from The Pleasures of Cooking Magazine

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We just cleared out a section of our attic and found old cooking magazines.  I have been making my way through Gourmet and  The Pleasures of Cooking magazines dating back to the 70s.  Some of the recipes are outdated,  and some are packed with so much cream, butter and sugar (usually together) that I pass right by them. But I've also found some great recipes and have slowly been trying them.

 

This,  for example,  is a recipe adapted from the May/June 1987 issue of The Pleasures of Cooking which was published by Cuisinart.  I used to love this magazine and now I remember why.  It has been out of print for many years but luckily I had the wherewithal to save them.  This recipe was originally called "Meal-In-A-Muffin" . It was shared by a reader named Catherine Ojalvo and had won a contest in her local town.  It is a perfect muffin:  healthy with the right combination of sweet, crunchy, spicy flavor and moist texture.  I adapted it just a little because I can't seem to ever follow a recipe exactly. Among other minor changes  I added some maple syrup and changed the white sugar to brown sugar.  I also sweetened it just a little which is quite unusual for me since I'm usually cutting down on overly sweet recipes.

Catherine explained that she keeps them in the freezer and pops them in the toaster oven for breakfast.  They last several days so I haven't had the chance to try this because we eat them up so quickly.

 

Carrot Apple Muffins
Makes about 12 muffins

Adapted from recipe published in The Pleasures of Cooking Volume IX  No 6 May/June 1987

 

 1 medium carrot (about 3 ounces) peeled

1 large apple (about 6 ounces) peeled, quartered and cored

1/2 cup vegetable oil

2 large eggs

1/2 cup brown sugar

1 teaspoon vanilla extract

2 TBS maple syrup

1/2 cup unsweetened shredded coconut (about 1  1/2  ounces)

1/3 cup yellow raisins

1/2 cup pecans or walnuts chopped in big pieces

1/2 cup whole wheat flour

1/4 cup all purpose flour

1/2 cup old-fashioned rolled oats

3 TBS wheat germ (optional)

1 teaspoon baking soda

1/2  teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/8 tsp grated nutmeg

1/4 tsp salt or to taste

  1.  Preheat oven to 375°
  2.   Shred the carrot and apple with the medium shredding disc of a food processor and set aside in large bowl.
  3.   To that bowl add:  raisins, coconut.
  4.  Change the processor to a metal blade and process the nuts quickly if they need to be chopped into big pieces.  Do not over chop. Add them to the bowl with carrots, apples, raisins and coconut.
  5. Process the oil, eggs, sugar, maple syrup and vanilla until blended.
  6.   In a bowl, mix together the flours, wheat germ,  oats, baking powder, baking soda , spices and salt
  7.  Add them to the food processor and mix in with a spoon and then pulse quickly until just blended.
  8.   Add the contents of the bowl containing all the rest of the ingredients and mix by hand.  Do not over mix
  9.   Divide the batter into 12 muffin cups that are placed in a muffin tin.
  10.   Bake in preheated oven or 20-25 minutes or until a toothpick comes out clean.

 

 

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