Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).


ANGEL FOOD CAKE WITH BLUEBERRIES
APPLEBEE'S BOURBON STREET STEAK
APRICOT SALSA
AUSTRALIAN MEAT LOAF
AVOCADO AND ROASTED TOMATILLO SALSA
BROWNIE-FRUIT PIZZA
BRUNCH POTATO SALAD
BUTTER POACHED LOBSTER WITH PEAS AND
BUTTERFLY CAKE
CARROT JUICE REDUCTION SAUCE
CHEDDAR CHICKEN BREASTS
COLD BRAISED LEEKS
CONFETTI SCALLOPED POTATOES
COUNTRY HARVEST VEGGIE MUFFINS
CRISPY CHICKEN WITH MANGO KERABU
CROCK POT APPLE BUTTER
CRUNCHY SWEET POTATOES
CUCUMBER-GREEN APPLE SORBET
CURRIED MASHED SWEET POTATOES
DROP SCONES
ENGLISH PEA FLAN
FERMENTED BANANA BREAD
FIORE DI ZUCCA
FLORENTINE LASAGNA
FRESH CORN CHOWDER
FRESH TOMATO SAUCE
FRUIT AND NUT TARTS
GOLDEN BEET SORBET
GREEK VANILLA COOKIES
HAM SALAD
IRISH BEEF STEW WITH GUINNESS STOUT
LAMINGTONS
LEMON CUCUMBER SALAD
LIGHT LINGUINE ALLA CARBONARA
LOBSTER, AVOCADO AND EGG SALAD VINAIGRETTE
LOW CARB MAPLE PECAN PANCAKES
MACARONI AND CHEESE PRIMAVERA
MARINATED PORK RIBS
MEDITERRANEAN SNAPPER FILETS
MICHAEL'S ORIGINAL CRAWFISH FRITTERS
MUSTARD SHAKE PICKLES
PAN SEARED SCALLOPS WITH LEEKS,
PEAS AND CARROTS
PEA MINT SORBET
PORK TENDERLOIN STUDDED
POTATO CRUMBED CHICKEN SCHNITZEL
POTATO INFORMATION
PRETZEL YUMMIES
RATATOUILLE
RED-TOMATO GAZPACHO SORBET
ROASTED RED PEPPER BISQUE
SESAME-GINGER CHICKEN
SHOO FLY CAKE
SOUR CHICKEN
SPICY BEEF STIR FRY
STAIN REMOVER
STRAWBERRY BREAD
STUFFED ZUCCHINI
SUGAR-FREE BARBECUE SAUCE
SWEET AND SOUR CUCUMBER SALAD
SWEET POTATO AND GINGER SALAD
TUNA AND CREAMED CORN MORNAY
VEGETABLE-HERB TEA




ANGEL FOOD CAKE WITH BLUEBERRIES

1 1/4 cups confectioner’s (powdered, glace) sugar
1 cup cake (soft) flour
12 extra large egg whites at room temperature
1 1/2 tsp cream of tartar
1 1/2 tsp pure vanilla extract (essence) (do not use imitation vanilla flavor;
however, you may use vanilla sugar and omit the vanilla extract)
1/4 tsp. salt
1/4 tsp. pure almond extract (essence) (do not use
imitation almond flavor)
1 cup super-fine granulated (caster) sugar

1 cup heavy (whipping, double) cream, whipped
1 quart fresh blueberries

Preheat oven to 375 F. In a small bowl, combine the cake flour and confectioner’s sugar and set aside.

Combine the egg whites, cream of tartar, vanilla extract, salt and almond extract in a large bow; whip with a mixer set on high until the ingredients are well combined. With the mixer still running on high speed, sprinkle in the granulated/caster sugar 2 Tbsp at a time. Beat until the sugar dissolves and the whites form stiff peaks. Do not scrape the bowl during this beating.

Turn off the mixer and use a rubber spatula to gently fold in the flour mixture, about a quarter of it at a time, until the flour just disappears.

Gently scrape the mixture into an ungreased 10” tube pan.
Run a spatula around the middle of the batter to break up any large air bubbles. Bake the cake for 35 minutes, or until the top springs back when lightly touched with a finger. If there are any cracks in the surface, they should look dry.

While the cake is baking, set a glass soda (or other slim-necked) bottle or a funnel on the counter. When you take the cake out of the oven, invert it on the bottle or tunnel so that it cools upside-down without touching the counter. Do not cool it on a rack as you would with most cakes.

After the cake has cooled completely, loosen it with a spatula and remove it to a pretty cake plate.

To serve, wash the blueberries well and place them in a crystal bowl. Whip the cream and put it in another crystal bowl. At the table, slice the cake. Put a slice on each person’s plate and top it with a scoop of whipped cream and a scoop of blueberries. Serves 12.

APPLEBEE'S BOURBON STREET STEAK

2 tenderloin steaks (1 1/2 inches thick)
2 tablespoons bourbon
2 tablespoons brown sugar
1/4 tablespoon freshly ground black pepper
Salt to taste

Combine bourbon, brown sugar and pepper; rub over steaks. Preheat grill.

Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve. Makes 2 servings.

APRICOT SALSA
Yields 2 cups.

2/3 cup chopped fresh apricots or1 pint apricots; drained and chopped
1/2 cup chopped onion
1/4 cup apricot preserves
1 med tomato; chopped
1 Tbsp chopped fresh cilantro
1 tsp finely chopped ginger root
1/8 tsp cinnamon

Combine; mix well. Chill until serving time.

AUSTRALIAN MEAT LOAF

2 eggs (slightly beaten)
One 11 ounce can tomato bisque soup
1/2 cup seasoned fine bread crumbs
1 medium onion
1 teaspoon curry powder
1 pound lean ground meat
1 pound bulk pork sausage
1 tablespoon flour
1/4 cup water

Combine egg, 1/2 tomato bisque, onion, curry powder in meat; mix.

Makes 2 loaves.
Put in baking pan and bake for 1 hour at 350F.

Sauce:
1 tablespoon pan drippings with flour;
remainder of tomato bisque and water.

Cook until thick and bubbly. Stir and cook for one more minute. Servings: 8.

AVOCADO AND ROASTED TOMATILLO SALSA

1/2 pound fresh tomatillos
1/2 small onion
2 cloves garlic, unpeeled
2 tablespoons cilantro
1 teaspoon salt
1 jalapeno
1 1/2 avocados

Preheat broiler.

Remove husks and rinse tomatillos under warm water to remove stickiness. Halve onion half and arrange on rack of a broiler pan with tomatillos and garlic. Broil vegetables 1 to 2 inches from heat turning once, until softened and slightly charred, about 10 minutes.

Peel garlic and put in a food processor with tomatillos, onion, cilantro, and salt. Wearing gloves, discard seeds from jalepeno if desired and coarsely chop. Add jalapeno to tomatillo mixture and puree until mixture is almost smooth. Transfer mixture to a bowl.

Halve and pit avocado and scoop flesh into tomatillo mixture. With a fork mash avocado into mixture, leaving texture coarse. Makes about 1 1/2 cups.

This salsa is excellent with grilled shrimp, fish or chicken.

BROWNIE-FRUIT PIZZA

   Nonstick cooking spray
1/2  cup sugar
3  tablespoons butter or margarine, softened
1/4  cup refrigerated or frozen egg product, thawed
3/4  cup chocolate-flavored syrup
2/3  cup all-purpose flour
3  cups assorted fruit such as sliced, peeled kiwifruit; mandarin orange
sections; sliced bananas; sliced, peeled peaches; sliced nectarines;
strawberries; raspberries; and/or blueberries
1/2  cup chocolate-flavored syrup

Lightly coat a 12-inch pizza pan with cooking spray. Set aside.

For crust, in a medium mixing bowl combine sugar and butter. Beat with an electric mixer on medium speed until creamy. Add the egg product; beat well. Alternately add the 3/4 cup chocolate-flavored syrup and the flour, beating after each addition on low speed until combined. Spread into the prepared pizza pan.

Bake in a 350 degree F oven about 20 minutes or until top springs back when lightly touched. Cool on a wire rack.

To serve, cut the brownie into 12 wedges. Top each wedge with fruit; drizzle with the 1/2 cup chocolate-flavored syrup. Makes 12 servings.

BRUNCH POTATO SALAD
From Niko's – Serves 6 to 8

    3 lbs white potatoes

Dressing:
    3 tbsp olive oil
    1 tsp black mustard seeds
    1 tsp whole cumin seeds
    1 cup non-fat yogurt
    4 tbsp sour cream
    5 green onions -- chopped
       cayenne pepper -- optional
       salt to taste

Scrub and wash the potatoes well and cut into 11/2 inch pieces. Boil in lightly salted water until soft but not mushy, about 20-30 mm.. Drain, then cool. Heat oil and brown cumin and mustard seeds. Remove from heat and blend in the yogurt and sour cream. Add the quartered potatoes and the chopped green onions. Mix well and serve.

BUTTER POACHED LOBSTER WITH PEAS AND
CARROTS, ENGLISH PEA FLAN AND CARROT SAUCE
Greg Stillman, executive chef Pinot Blanc

4 Maine lobsters
4 pounds butter, cold
2 ounces white vinegar
Finely chopped chives and parsley, to taste
Salt and pepper, to taste

Bring 2 gallons of water to a boil. Splash the vinegar onto the lobster inside a metal container large enough to hold the water. When the water comes to a boil pour it over the lobster and remove it in 7 minutes. Chill.

When the par-cooked lobster has cooled, remove the meat from the shells and save the shells for another use (stock, bisque).

Over medium low heat bring 3 tablespoons of water to a simmer and begin whisking in chunks of the cold butter. Don't let the butter mixture boil. Continue whisking in the butter over low heat until all combined. Remove from the heat and hold in a warm spot.

You can either butter poach all the lobster together in a large pan on top of the stove, or, if you have enough pans, maybe place 2 servings in four pans, dividing up the butter. Heat the lobster over a medium high flame, but do not boil. Each diner can have half a lobster tail, claw meat and some knuckle meat. Season with salt and pepper and cook the lobster until just hot. Finish with chives and
parsley. Serves 8.

BUTTERFLY CAKE
Makes a dozen cakes.

Sponge
4 oz. self-raising flour
1 level teaspoon baking powder
4 oz. castor (very fine granulated) sugar
4 oz. soft butter or margarine at room temperature
2 large eggs at room temperature

Butter-cream
2 oz. soft butter or margarine at room temperature
4 oz. icing sugar, sieved
1/2 teaspoon vanilla extract

Make the sponge: Sieve (sift) the flour and baking powder into a large bowl. Add
the castor sugar, butter or margarine, and eggs, ensuring they are at room temperature. Beat with a wooden spoon for about 3 minutes until well blended and sugar has dissolved. Place a dozen paper cases into a tray of patty tins. Half fill each case with sponge mixture. Bake at 350 F for 15 - 20 minutes until firm to the touch.
Make the butter-cream: Beat the butter or margarine with the sieved icing sugar until soft and creamy. Add the vanilla extract and mix well.

When the sponge cakes are cold, slice the top off each cake, and cut each top in half. Place a teaspoon of butter-cream on top of each sponge cake. Arrange the halved tops on each cake like butterfly wings.

[These can also be adapted to make frog cakes, but in that case, the 'wings' are close together to look like the open mouth of the frog. Frog cakes are a very rich moist sponge, possibly using a larger amount of cream, iced thickly on top in
pink or green or chocolate, with a couple of dots of white icing or dark icing for the frogs' eyes.}

CARROT JUICE REDUCTION SAUCE

4 cups carrot juice, strained
3 Tbsp. butter

In a sauce pan reduce the carrot juice down to about 3/4 to 1 cup. Transfer the juice to a blender and slowly add the butter. Season with salt and pepper if needed. Yield: 3/4 cup-1 cup

CHEDDAR CHICKEN BREASTS

4 small (4 ounce) boneless skinless chicken breasts
4 1-ounce slices reduced fat cheddar cheese
2 cups crushed corn flakes cereal
Salt and pepper to taste
1 teaspoon dried parsley flakes
1/2 cup skim milk

Cut a 2-inch long slit 1/2 way through each breast along the thickest side. Place 1 piece of cheese into each chicken breast and secure the opening with wooden picks. Combine cereal and seasoning. Dip chicken into milk then generously roll in cereal mixture to cover completely. Place chicken breasts in a baking dish sprayed with nonstick cooking spray. Bake at 375 degrees for 40 minutes or until no longer pink. Makes 4 Servings

COLD BRAISED LEEKS

8 - 12 small leeks
2 cups chicken stock
1 lemon, thinly sliced
1/2 tsp coriander seeds
1 Tbsp red wine vinegar
1 tsp Dijon mustard
2 Tbsp extra-virgin olive oil
Salt and freshly ground pepper to taste

Trim the roots and the tops of the leeks, leaving the white and most of the green parts.  Halve the leeks lengthwise and rinse under running water, being careful to get all the dirt between layers. Place in a large skillet and add the chicken stock, lemon, and coriander seeds.  Bring to a boil, reduce the heat, and simmer covered until the leeks are tender, about 20 minutes.  Drain the leeks and arrange them on a serving platter.  Whisk together the vinegar and mustard.  Add the olive oil in a thin stream while whisking.  Season with salt and pepper and pour over the leeks.  Refrigerate for 2 hours before serving.  Serve chilled or at room temperature.  Serves 4 to 6.

CONFETTI SCALLOPED POTATOES

      1/2 cup  Butter or Margarine
     1/2 cup  Onion -- chopped
  16 ounces  Hash Browns, frozen -- shredded
  10 3/4 ounces  Cream of Mushroom Soup, condensed
  10 3/4 ounces  Milk
  1 cup  Cheddar Cheese, shredded
  1 dash  Black Pepper -- freshly ground
  1 cup  Cheese Crackers -- crushed, divided

In a skillet, melt butter or margarine over medium heat.  Sauté onions in melted
butter until tender.  In a large mixing bowl, mix soup and milk.  Add onions sautéed in butter, and stir well.  Next, add cheese, potatoes, 1/2 of crushed cheese crackers and black pepper.  Mix well, and pour into a shallow baking pan or dish. Top with remaining crackers, and bake at 375 degrees F. for 30 - 40 minutes.

To freeze for later use:  Use 1/4 cup onions instead of 1/2 cup, and follow directions, until ready to bake.  Don't bake!  Freeze covered, labeled potatoes up to 3 months. To use, thaw overnight in refrigerator, and bake for 30 minutes at 375 degrees F.

COUNTRY HARVEST VEGGIE MUFFINS
Serves 12

2 cups self raising flour
1 teaspoon salt
1 cup cooked mashed pumpkin
1 cup milk
1 egg, lightly beaten
4 tbsp butter, melted
2 ½ cups frozen Birds Eye Country Harvest Peas, Corn and Capsicum

Sift flour and salt into a large mixing bowl. Add Birds Eye Country Harvest Vegetables.

Lightly beat together pumpkin, milk, egg and butter. Pour into bowl with flour, stir until combined; don't over mix.

Spoon Mixture into a greased 12 cup medium sized muffin pan. Bake in a preheated oven at 400 deg. F. for 25-30 minutes.

Best eaten warm. Muffins can be frozen and reheated in the microwave oven

CRISPY CHICKEN WITH MANGO KERABU

2 chicken thighs, boned
some corn starch

3 tablespoon mango shreds
3 tablespoon cucumber shreds
3 tablespoon onion shreds
1 tablespoon red chili shreds

Marinade:
1 egg
1 teaspoon ginger juice
1 teaspoon salt
1/2 teaspoon sesame oil

Sauce:
1 cup fresh squeezed orange juice
1 tablespoon plum sauce
1 tablespoon chili sauce
2 tablespoon lime juice
2 tablespoon sugar
1/2 teaspoon salt
some corn starch water for thickening

Mix chicken thighs with marinade & season for 3 hours. Coat with corn flour, and deep-fry in hot oil until golden brown. Place on a platter with paper towels, and
drain. Cut into serving pieces. Bring all sauce ingredients to boil, thicken with corn starch water, and serve. Add the shredded ingredients. Mix well and pour over fried chicken. Serve hot.

CROCK POT APPLE BUTTER

5 1/2 lbs. apples, peeled and chopped
4 cups sugar
2-3 tsp ground cinnamon
1-4 tsp salt
1/4 tsp ground cloves

Place apples in crock pot. Combine remaining ingredients and pour over apples and mix well. Cover and cook on high for 1 hour.  Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking.)  Uncover and cook on low  1 hour longer. If desired stir with a whisk until smooth.  Spoon into freezer containers or jars, leaving 1/2 inch headspace.  Cover and cool; refrigerate or freeze. Yield: 4 pints

CRUNCHY SWEET POTATOES

3 medium sweet potatoes, halved lengthwise
1/4 cup (1/2 stick) butter or margarine, melted
1 cup POST SELECTS GREAT GRAINS Cereal, any variety
1/4 cup firmly packed brown sugar

Preheat oven to 350°F. Cut deep slits in rounded side of potatoes at 1-inch intervals, being careful not to cut all the way through potatoes. Place, slit sides up, in greased 13x9-inch baking pan. Brush tops with butter. Bake 40 minutes.

Baste potatoes with butter from bottom of pan; sprinkle with cereal and sugar. Continue baking 10 minutes or until potatoes are tender and topping is golden brown.

Note: You can prepare as directed, using POST SELECTS CRANBERRY ALMOND CRUNCH Cereal.

CUCUMBER-GREEN APPLE SORBET
Charlie Palmer, Aureole restaurant, New York
Yield: 8 servings.

2 large green apples, well washed and quartered
1 teaspoon ascorbic acid or lemon juice
3 medium to large cucumbers
1 cup mirin (sweet rice wine)
1/4 cup rice wine vinegar

Using an electric juicer, juice the apples along with the ascorbic acid. Strain into a clean container, then measure out 1/2 cup. Juice the cucumbers. Strain the juice into a clean container; measure out 2 1/2 cups. Combine the 1/2 cup apple juice, 2 1/2 cups cucumber juice, mirin and vinegar. Freeze in an ice-cream machine according to the manufacturer's directions.

note: Chef Palmer suggests serving this refreshing, clean-tasting concoction atop fresh oysters that have been sprinkled with a rice-wine vinaigrette.
Adapted from "The Art of Aureole," by Charlie Palmer with Judith Choate
(Ten Speed Press, 2003).

CURRIED MASHED SWEET POTATOES

1 -1/2 lb. sweet potatoes, peeled, quartered
1 Tbsp. oil
1 medium onion, finely chopped
2 tsp. curry powder
1/2 cup sour cream
1/2 tsp. salt (optional)

Cook sweet potatoes in boiling water in 3-quart saucepan 15 minutes or until tender. Drain.

Meanwhile heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 4 minutes. Add curry powder; cook an additional 2 minutes, stirring frequently. Remove from heat.

Mash cooked sweet potatoes. Stir in onion mixture, sour cream and salt.

DROP SCONES

1 cup self-rising flour
1/4 tsp. salt
2 Tbsp. sugar
3/4 cup milk [US cream]
1 egg

mixture, and break in the egg. Mix the egg gradually into the flour and then mix in the milk, adding a little at a time. Mix until the batter is thick but flows off the spoon. Heat a greased frying pan, and drop teaspoons of the mixture onto the
pan. Cook until the mixture bubbles, then turn and cook the other side until golden brown. Wrap the scones in a linen tea-towel after cooking. Serve buttered, and/or with jam, or with sugar and lemon juice, or golden syrup.

ENGLISH PEA FLAN

1 cup heavy cream
1 cup milk
3 eggs
1 egg white
8 ounces English peas, blanched

Combine the cream and milk and bring to a boil -- do not allow to boil over. Temper the eggs with the cream, season with salt and pepper.

Puree the peas in a blender with a cup of cream mixture for a few seconds, add the rest of the cream, strain.

Pour 2 ounces of the mixture into 4-ounce cups coated with vegetable spray. Bake in a water bath for 25 minutes at 350 degrees until set.

Yield: 15 flans (you can bake the 8 flans for this meal and save the mixture for a few days and bake the rest for another meal.)

FERMENTED BANANA BREAD
Start 4-5 days ahead of time and let 3 bananas ripen to the point that the outer skins are completely black and the bananas are squishy. This is just before the point that they start to get moldy. If white mold appears on the skins, it's probably too late to use them, although you can use them when there was just a tiny bit of mold, and the bread will turn out fine. Note: Frequently, the grocery store will give you a really good price on their blackish bananas. Like sometimes
even for free.

1 3/4 cups flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup fermented bananas (3 bananas)
1/3 cup either shortening or butter or margarine
2 Tbsp. milk
2 eggs
1/4 cup chopped nuts (optional)

Preheat oven to 350 degrees. Mix together 1 cup flour, sugar, powder, soda and salt. Add bananas, margarine and milk. Beat with electric mixer on low till blended, then on high for 2 minutes. Add eggs and remaining flour and beat till blended. Pour into greased 8x4x2 loaf pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove from pan and cool thoroughly.

FIORE DI ZUCCA
(Zucchini Flowers Stuffed with Shrimp and Ricotta)

Shrimp:
1 tablespoon garlic, chopped
2 tablespoons shallots, chopped
3 tablespoons extra virgin olive oil
12 (26/30 count) Ecuadoran white shrimp, peeled, cleaned and diced small
8 ounces plum tomatoes, diced
1 tablespoon chopped basil
1 tablespoon chopped parsley
Salt, to taste
Pepper, to taste

Topping:

     2 slices Tuscan bread, finely diced
     1/2 tablespoon chopped garlic
     1/2 tablespoon shallots
     Salt, to taste
     Pepper, to taste

       Cheeses:
     8 ounces ricotta cheese
     2 ounces Parmigiano-Reggiano, grated
     4 ounces shredded mozzarella
     Salt, to taste
     Pepper, to taste

       To Assemble:
     24 squash flowers, heavy stems trimmed off (See Note)

       Batter:
     Scant 1 cup Wondra flour
     3/4 cup sparkling mineral water
     1 ounce grated Parmesan cheese
     1 whole egg
     1 tablespoon chopped parsley
     1 tablespoon extra virgin olive oil
     Salt, to taste
     Pepper, to taste
     Corn oil, for frying
     2 ounces Parmesan cheese, for garnish

       For Shrimp: In sauté pan, sauté garlic and shallots in olive oil until golden brown, then add shrimp and sauté for 3 minutes. Add the plum tomatoes, basil, parsley, salt and pepper. Let cook until sauce consistency. Remove and let cool.

       For Topping: Toast bread until almost crispy. Add garlic and shallots and toast until crispy. Season with salt and pepper. Set aside.

       For Cheeses: Mix the ricotta, Parmigiano-Reggiano and mozzarella cheeses. Season with salt and pepper and set aside.

       To Assemble: Open each flower one by one and stuff with the shrimp mixture first, then the toasted bread and last with the cheese mixture. Fold over and seal. Reserve all in the refrigerator until ready for frying.

       For Batter: Put flour in bowl, then add water, cheese, egg, parsley, olive oil, salt and pepper. Mix well. In a nonstick pan, heat corn oil, about 1/2-inch deep in pan, over medium heat until hot. Dip flowers into batter and place into oil. Turn when bottom side is golden brown; continue frying until both are golden brown.

       Let dry on a towel. Sprinkle with Parmigiano-Reggiano. Note: Squash blossoms are often available at farmers markets.

FLORENTINE LASAGNA
From Olive Garden

1 pound fresh spinach
1 pound fresh mushrooms -- chopped coarsely
1 cup onion -- chopped
1 clove garlic -- minced
2 tablespoons olive oil
3 cups ricotta cheese
1 2/3 cups parmesan cheese -- divided
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
16 lasagna noodles
4 1/2 cups mozzarella cheese -- shredded

Marinara sauce or tomato Cream sauce as desired
Extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely. Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended. Cook lasagna
according to package directions; rinse under cool water and drain thoroughly. Place lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 cups of spinach filling. Sprinkle with 1-1/2 cups shredded cheese and 1/3 cup Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)

FRESH CORN CHOWDER

6-8 small red potatoes, unpeeled, boiled and diced
4 strips (streaky) bacon, chopped
2 red torpedo onions, chopped
6-8 ears corn (sweet corn, maize), kernels cut off
4 sprigs thyme, leaves stripped off
2 cups whole (full fat) milk
2 cups cream
Salt and freshly ground white pepper to taste

Fresh parsley and/or basil to garnish

Boil the potatoes in just enough water to cover 10-15 minutes or until just barely tender. Remove to a plate to rest until cool enough to handle. Dice them.

Use a very sharp chef’s knife to cut the kernels off the ears of corn. Husk an ear and stand it upright on a plate. Scrape down with the blade of the knife the get the corn off the cob. Scrape down a second time to bring all the creaminess out of the cob. Stand it the other way and repeat. Repeat with all the ears of corn.

Cook the bacon in a heavy-bottomed large saucepan over medium heat until it is translucent and has released enough fat to cover the bottom of the pan. Stir in the onions and cook until tender. Add the thyme and corn. Stir in the milk and bring to just under a boil; there should be bubbles just forming around the edges.
Simmer 5 minutes. Add the cream and stir well. Heat but do not allow to boil. Stir in salt and pepper to taste. Serve garnished with fresh parsley and/or basil.
Serves 4-6.

FRESH TOMATO SAUCE
From Michael DeGeorgio Makes 4 servings.

1 tablespoon sliced garlic
1 medium onion, diced
1/2 cup extra virgin olive oil
12 plum tomatoes, cored and cut in half
24 fresh basil leaves
Salt, to taste
Pepper, to taste
Oregano, to taste
 Crushed red pepper flakes, to taste
     Parmesan cheese, to taste

       Sauté garlic and onions in olive oil until golden brown. Add in tomatoes; let mixture cook down, mashing with a whisk. Let simmer until a sauce consistency. Season with basil, salt, pepper, oregano and red pepper, to taste. Cook about 45 minutes. Pass through a food mill. Add grated cheese. Serve.

FRUIT AND NUT TARTS
These are called “She Tarts” and date back to old England and Wales

Rich pie crust to make 36 tart shells ( or use purchased, frozen tart shells)

6 eggs
1 cup butter
1 large cup raisins
1 large cup currents
2 cups granulated sugar
1 pound chopped nuts
1 tsp. vanilla
pinch of salt

Mix all together well. Fill tart shells with mixture and bake as for Pecan Pie or Pecan Tassies, 375 degrees for 30-40 minutes. Watch them so that they don’t burn. Serve plain or with whipped cream on top.

GOLDEN BEET SORBET
Chef Andrew White, Harvest restaurant Yield: 12 servings.

1 bunch (about 2 pounds with leaves) golden beets (see note)
2 tablespoons sherry vinegar
1 tablespoon kosher salt
Water
1/4 to 1/2 cup superfine sugar
1 tablespoon lemon juice
1/2 cup apple juice
1 tablespoon vodka

Preheat the oven to 350 degrees. Trim leaves from beets; wash beets. Place beets in a shallow baking dish and sprinkle with vinegar and salt. Add enough water just to cover for baby beets, or about halfway up on full-size beets. Cover tightly with foil; bake for 45 minutes.

Let beets cool slightly, then peel. Place the beets in a blender or food processor; process until smooth. Add sugar, less for a more savory sorbet and more for a sweeter sorbet, along with lemon juice, apple juice and vodka; process until well-mixed and smooth. Strain through a fine-mesh sieve; chill completely. Freeze in an ice-cream maker according to manufacturer's instructions.

Note: Chef White prefers baby beets, but we tested this recipe with full-sized golden beets from Whole Foods Market, 1601 South Brentwood Boulevard. One bunch equals 3 to 4 large beets. Red beets can be substituted if you can't find golden beets.

GREEK VANILLA COOKIES
(KOULOURIA)

3 tablespoons sesame seeds
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter (part other shortening may be used) -- (1 ½ sticks)
1/2 cup sugar
1 egg plus 1 egg -- beaten (divided)
1 teaspoon vanilla extract
1/4 cup whipping cream

Toast sesame seeds in 350-degree F. oven 5 to 10 minutes. Leave oven at 350.


Into bowl, sift together flour, baking powder, salt, cinnamon and nutmeg.

In another bowl, cream butter, add sugar and beat well. Add one egg and
vanilla. Mix well and add whipping cream.

Stir in dry ingredients and knead well. Form as desired, into braids or
doughnut shape with hole in the middle, tucking dyed egg into each hole if
desired. Brush cookies with remaining egg, sprinkle with sesame seeds and
bake on greased pans in preheated oven about 25 minutes, or until light
golden. Makes about two dozen.

HAM SALAD

1 lb cooked ham, diced
1 bunch fennel, chopped
1/2 small sweet onion (such as Vidalia), chopped
Freshly ground black pepper
1/2 cup mayonnaise
2 Tbsp whole grain Dijon mustard
Juice of 1/2 lemon
Salt if needed to taste

Oakleaf lettuce leaves
2 hard boiled eggs, sliced

Toss together ham, fennel, onion and pepper. Set aside. Whisk mayonnaise until smooth then whisk in mustard. Whisk in lemon juice. Scrape into the ham mixture and combine well. Chill an hour or up to 3 days before serving.

Arrange oakleaf lettuce on platter or plates. Pile ham salad on top and garnish with slices of egg. Serves 4-6.

IRISH BEEF STEW WITH GUINNESS STOUT

2 tbsp olive oil
3 bay leaves
2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)
1 large yellow onion, peeled and cut into 1/4 inch slices
2 cloves garlic, peeled and chopped
1 tsp dried thyme, whole
1 tsp dried rosemary
2-3 tbsp all-purpose flour
3/4 cup beef stock
1/2 cup Guinness stout
1 tbsp chopped parsley
1/2 lb carrots, sliced salt & freshly ground black pepper to taste

Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.

Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F oven (yes, the book says 275 F) for about 2 hours, stirring a couple of times. Check for salt and pepper before serving.

LAMINGTONS

2 cups self-rising flour
Pinch salt
3/4 cup sugar
4 oz. butter
3 eggs
Vanilla essence
1/2 cup milk [US cream]
Raspberry jam [optional]
2 cups desiccated coconut [dried, shredded coconut/coconut flakes]

Chocolate Icing

2 cups icing sugar
4 Tbsp cocoa
4 oz butter
1 tsp. lemon essence
Warm water

Sift the flour and salt. Cream the butter and sugar, and add the
eggs and vanilla essence. Beat well and fold in the flour and
salt mixture and the milk. Grease a lamington tin [substitute a
rectangular cake tin] and bake in a moderate oven, 180C (350F)
for 30 - 35 minutes. Cool on a wire rack. Sift the icing sugar
and cocoa together. Melt the butter, add the essence and beat
into the sugar and cocoa mixture. Beat well and water until a
suitable consistency. Dip each lamington into the icing [or if
you used a rectangular cake tin, cut the cake into 5cmx5cm
(2"x2") cubes, then roll in dessicated coconut while the icing
is still moist. Makes about 24.

LEMON CUCUMBER SALAD
Serves 4

3 Tbsp. rice wine vinegar
3 Tbsp. extra-virgin olive oil
1 tsp. chopped chili pepper
1 Tbsp. chopped fresh lavender, (optional)
Salt and freshly ground black pepper, to taste
1 lb. lemon cucumbers, thinly sliced
1 medium red onion, thinly sliced
1/2 red bell pepper, cut into thin strips

Lemon cucumbers are named for their round, yellow appearance, not their flavor, which is sweet and mild. If not available, choose another heirloom cucumber, such as Japanese or Armenian, for this salad.

In small bowl, combine vinegar, oil, chili pepper and lavender if using. Season with salt and pepper.

In medium bowl, combine cucumbers, onion and red pepper. Pour over dressing and toss to coat. Let stand 10 minutes.

Arrange lettuce leaves on individual serving plates. Spoon a generous amount of salad over leaves. Serve right away.

LIGHT LINGUINE ALLA CARBONARA

8  ounces linguine or spaghetti
   Nonstick spray coating
2  slices turkey bacon, sliced crosswise into strips
1   egg, beaten (or equiv. egg substitute)
1  cup evaporated nonfat milk
1/2  cup frozen peas
1/4  cup chopped red sweet pepper
1/4  teaspoon crushed red pepper
1/2  cup grated Parmesan cheese
   Black pepper

Cook linguine or spaghetti according to package directions.

Meanwhile, spray a medium saucepan with nonstick coating. Cook turkey bacon in saucepan until crisp and light brown. Drain on paper towels. Wipe saucepan clean with a paper towel.

For sauce, in same saucepan combine egg, evaporated milk, peas, sweet pepper, and crushed red pepper. Cook and stir over medium heat just until the mixture coats a metal spoon (about 6 minutes). Do not boil. Stir in bacon and half of the Parmesan cheese. Heat through.

Immediately pour sauce over hot cooked pasta; toss to coat. Transfer to a warm serving platter. Sprinkle with black pepper and remaining Parmesan cheese. Makes 4 servings.

LOBSTER, AVOCADO AND EGG SALAD VINAIGRETTE

     2 (2-pound) lobsters, steamed or poached
     1/4 red onion, diced
     1 tablespoon minced garlic
     2/3 cup finely diced red, yellow and green bell peppers
     2 stalks celery, diced
     1/2 cup extra virgin olive oil
     2 tablespoons red wine vinegar
2 tablespoons lemon juice
     2 tablespoons chopped parsley
     Salt, to taste
     Pepper, to taste
     Frisée lettuce
     3 hard cooked eggs, sliced
     2 avocados, sliced and put in lemon water to prevent oxidation

       Remove lobster meat from shells and cut into medium dice. Mix with onion, garlic, peppers, celery, oil, vinegar, lemon juice, parsley, salt and pepper in a wooden bowl like a salad. Let marinate at least one hour. Check seasoning. Place on lettuce. Garnish top with sliced eggs and avocados.

LOW CARB MAPLE PECAN PANCAKES
Recipe courtesy George Stella Yield: 4 servings

Non-stick cooking spray or butter
2 eggs
1/3 cup heavy cream
1/4 cup water
1 teaspoon no sugar added maple extract
1/2 cup soy flour
2 tablespoons sugar substitute (recommended: Splenda)
1 tablespoon wheat (or oat) bran
1/4 teaspoon baking powder
1/8 cup chopped pecans (walnuts may be substituted)
Low Carb Fresh Whipped Cream, recipe follows

Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.
Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.

Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.

Low Carb Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate. Yield: 12 servings

For 1 serving with whipped cream: Calories: 70 grams; Total Fat: 7 grams;
Saturated Fat: 5 grams; Carbohydrates: 1 gram; Net Carbohydrates: 1 gram;
Fiber: 0 grams.

MACARONI AND CHEESE PRIMAVERA

1  16-ounce package frozen cauliflower, broccoli, and carrots
  6 ounces pasta such as bow ties, corkscrew macaroni, or elbow macaroni
1-1/4  cups milk
1  teaspoon dry mustard
1  teaspoon Worcestershire sauce
1/4  teaspoon bottled hot pepper sauce
  8 ounces sharp American cheese, cut into small cubes or shredded
  4 ounces  process Swiss cheese slices, torn or shredded
1  4-ounce can sliced mushrooms, drained (optional)
2  cups soft bread crumbs (about 2-1/2 slices)
2  tablespoons grated Parmesan cheese
1/2  teaspoon paprika
2  tablespoons margarine or butter, melted
   Snipped fresh parsley (optional)

Cook vegetables and pasta separately according to package directions; do not overcook. Drain each well.

Return pasta to hot pan. Stir in milk, mustard, Worcestershire sauce, and hot pepper sauce. Bring to boiling; remove from heat. Add American and Swiss cheeses, stirring to melt. Cool.

Place cooked vegetables and, if desired, mushrooms on the bottom of an ungreased 2-quart rectangular baking dish. Spoon macaroni and cheese on top of vegetables. For crumb topper, combine bread crumbs, Parmesan cheese, and paprika. Stir in margarine until combined. Sprinkle on top of casserole. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until heated through. Makes 6 servings.

MARINATED PORK RIBS

Freshly grated garlic, 3 tablespoons
Tabasco sauce, 3 tablespoons (Use less if you don't like spicy food!)
Molasses, 1 tablespoon
Soy sauce, 1 tablespoon
Catsup, 1 cup
Country-style boneless pork “ribs”, 3 lbs

Mix the garlic, Tabasco, molasses, soy sauce, and ketchup to form the marinade. Marinate the pork overnight. Remove the pork from the marinade, and lightly sauté the pork on all sides in a small amount of oil in a large frying pan. Add the marinade to the frying pan and allow it to warm. Pour ribs and marinade into a baking dish and arrange the ribs.

Place in pre-heated oven at 375°F (180°C) and bake for 30 to 40 minutes.

MEDITERRANEAN SNAPPER FILETS

4 (4 ounce) red snapper fillets
1/2 medium onion, chopped
2 cloves garlic, minced
2 medium tomatoes, seeded and diced
1/4 cup dry white wine
1 teaspoon dried whole oregano
1/2 cup crumpled feta cheese
1/4 cup sliced black olives

Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and garlic and sauté until tender. Add tomato, white wine and oregano and cook until water evaporates, stirring occasionally. Arrange snapper filets in a baking dish coated with nonstick cooking spray. Top with tomato mixture and bake uncovered at 350 degrees for 15 minutes or until fish flakes easily with a fork. Sprinkle with cheese and olives. Makes 4 Servings

MICHAEL'S ORIGINAL CRAWFISH FRITTERS

         2 cups all-purpose flour
         1 tbsp. baking powder
         1 tsp. salt
         1 tsp. seasoning salt
         2 tsp. Old Bay seasoning
         1/2 tsp. cayenne pepper
         1 cup milk
         2 eggs, beaten
         1/2 tsp. Tabasco pepper sauce
         1/2 cup green onions, finely chopped
         1 tsp. garlic, minced
         2 tbsp. oil
         1 lb. crawfish tails, minced

In mixing bowl, sift together flour, baking powder, salts, Old Bay seasoning and cayenne pepper.

In another bowl, mix remaining ingredients, except crawfish, and stir into dry ingredients until well blended.

Add in crawfish tails. Mix until blended. Drop by tablespoonfuls into oil at 350 degrees for approximately 31/2 minutes or until done throughout.
-- Michael Melancon, Brusly's Café, Baton Rouge, LA

MUSTARD SHAKE PICKLES NOT CANNED

3 1/2 cups sugar
3 cup white vinegar
1/3 cup salt (not iodized)
1 tsp. alum
1 tsp. celery salt
1 tsp. mustard seed
1 tsp. turmeric
sliced cucumbers
small onion, sliced

Fill clean glass gallon jar with sliced cucumbers and small onion, sliced. Mix together: Combine the remaining ingredients. Heat mixture, do not boil.  Pour mixture over cucumbers in jar. "Shake" once a day in fridge for a week.  Will keep in fridge long time (we have kept them over 3 years). This is similar to a bread and butter pickle, but more crisp.

PAN SEARED SCALLOPS WITH LEEKS,
BEETS AND AN ORANGE-BEET SAUCE
Greg Stillman, executive chef Pinot Blanc

16 medium-sized day boat scallops
1 cup clarified butter or olive oil
2 red beets, roasted, skinned and diced
2 yellow beets, roasted, skinned and diced
3 leeks, cut in rings, white part only, blanched
1 Tbsp. butter
1 Tbsp. shallots, finely minced
1 Tbsp. chives, finely minced
1 Tbsp. parsley, finely minced
2 ounces vegetable stock (or more, as needed)
2 oranges, 16 segments or 2 segments per serving
2 dry cups baby red mustard greens (microgreens available at farmers markets)
Yellow beet sauce (recipe follows)
Leek oil (recipe follows)

Sauté the scallops in several batches by heating the clarified butter (or olive oil) in a sauté pan until it just starts to lightly smoke. Season the scallops with salt and pepper and sear in the pan, basting the scallops with a spoon until they are golden brown on the bottom. Cook them to medium rare and hold.

In a separate pan, sauté the shallots in whole butter for 30 seconds. Add the yellow beets and leeks. Add a splash of vegetable stock and season with salt, pepper, chives and parsley to taste. Toss in the red beets gently so as not to color everything red.

Divide the yellow beet sauce among eight serving bowls or plates. Spoon the vegetables into the center of the sauce. Place two scallops on top of the vegetables. Surround the sauce with a drizzle of leek oil.

Toss the orange segments and the baby red mustard greens together and place on top of the scallops in the center of the dish. Serves 8

Yellow Beet and Orange Juice Sauce

4 cups juice of yellow beets, strained
1/2 cup orange juice (or more, to taste)
3 Tbsp. butter

In a sauce pan reduce the juices down to about 3/4 to 1 cup.

Transfer the juice to a blender and slowly add the butter. Season with salt and pepper if needed. Yield: 3/4 cup

Leek Oil

1 bunch leek tops, rough chopped, rinsed 3 times
2 cups pure olive oil, not extra virgin

In a blender, puree the leek tops with just enough oil to get and keep the leeks spinning.

Allow the mixture to settle for a day in the refrigerator. Strain through a coffee filter and use.

Yield: you will have about 1 1/2 cups of oil which you can use now and then freeze for future uses.

PEAS AND CARROTS

1 cup English peas, blanched
1 cup carrots, diced and blanched
1 Tbsp. shallots, minced
1 Tbsp. parsley, chopped fine
1 Tbsp. chives, chopped fine
1/2 to 1 Tbsp. whole butter
2 ounces vegetable stock

Sauté the shallots in butter for 30 seconds, add the peas and carrots, and season with salt and pepper. Add stock, and finish with chives and parsley.

PEA MINT SORBET
Rick Tramonto, Tru restaurant, Chicago Yield: 24 small servings.

7 cups fresh or frozen peas
1/4 cup fresh mint leaves, divided
Water
1 3/4 cups plus 2 tablespoons simple syrup (see note)
2 teaspoons salt

Bring a large pot of water to a boil. Cook peas until they turn bright green, 1 to 3 minutes. Drain and immediately submerge in cold water. Drain again.

Transfer half of the peas and 2 tablespoons mint to a blender; puree. Pass the puree through a food mill into a large bowl. (Or use a fine-mesh or conical sieve; see tester's note.) Puree the remaining peas and remaining 2 tablespoons mint; strain into the same bowl. Stir in as much water as needed to give the puree a fluid consistency, taking care not to make it too watery. Strain through a food mill or fine-mesh sieve into a large pitcher. Mix in the simple syrup and salt.

Cover and refrigerate the mixture for at least 2 hours or until thoroughly chilled. Prepare in an ice-cream machine according to manufacturer's directions. Put the frozen sorbet into a chilled container, press plastic wrap against the surface and cover. Freeze until almost ready to serve, then let warm slightly before scooping
into bowls.

Note: To make simple syrup, combine 2 cups water and 2 cups granulated sugar in a saucepan; stir to combine. Warm over medium-high heat until the sugar dissolves and the mixture just begins to simmer. Let cool, then store, covered, in the refrigerator. Yield: 3 cups.

note: Puree the peas thoroughly; if possible, use a food mill to strain them. If you use a sieve and the resulting amount of pea-mint puree is less than 2 1/2 cups, reduce the amount of simple syrup by 2 to 4 tablespoons according to how sweet you want the final product to be.

PORK TENDERLOIN STUDDED
WITH ROSEMARY AND GARLIC

2 tablespoons finely chopped fresh rosemary
4 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Preheat oven to 475°.Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork. Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices. Yield: 4 servings

POTATO CRUMBED CHICKEN SCHNITZEL
Tender chicken breast fillets lightly coated in Potato Mash and Parmesan cheese. Serves 4

2 skinless chicken breast fillets
1 cup instant mashed potatoes
¾ cup grated Parmesan cheese
¼ cup seasoned flour (all-purpose flour with salt and pepper)
2 eggs, beaten
Oil for shallow frying

Cut chicken breasts in half lengthways. Flatten each piece of chicken to a thickness of 1/2 inch, between sheets of plastic wrap.

In a medium bowl combine instant potatoes and Parmesan cheese.

Coat chicken lightly with seasoned flour, dip into beaten egg and then place into combined Instant Mash and Parmesan cheese, pressing coating firmly onto chicken. Refrigerate until required.

Pour enough oil to a 1cm depth into a frying pan and heat. Add chicken and cook for 4-5 minutes on each side. Serve with salad.

POTATO INFORMATION

Mashed, roasted, French fried or baked-how do you like your potatoes? One of the world’s most popular vegetables, potatoes were cultivated by the ancient Incas in Peru thousands of years ago. This tuber that grows underground was once considered poisonous, a rumor that was fortunately proven wrong. They are a good source of vitamin C.

Today, potatoes are commercially grown in 48 states with overlapping seasons so they are available year round. (New potatoes are the exception as they are usually sold only in the spring and summer.) Hearty and comforting, potatoes are especially delicious during cold weather served as a creamy mash, crisply roasted or in a cheesy au gratin. They also make a wonderful addition to soups and stews. Potatoes are grown in a number of varieties, including ones with purple or pink skin and flesh. Since some are better for baking than boiling, be sure to check out the descriptions of the most common types below before you start cooking.

From Market To Home

Select firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
Store potatoes for 2 to 3 weeks in a cool, dark, well-ventilated place. Warmth and light encourage sprouting and shriveling. They may be stored in a paper or burlap bag. Do not store potatoes in the refrigerator.
Never store potatoes near onions as gases given off by the onions cause potatoes to spoil faster.

All Sorts Of Potatoes

Select types of potatoes based on how they will be used: baked, boiled, mashed, roasted or fried.

Russets: also called baking or Idaho potatoes; long and slightly rounded with rough, brown skin; high in starch and low in moisture; excellent for baking, french fries and mashing.

Round Reds & Whites: also called boiling potatoes; medium-size with smooth red or light tan skins; low in starch and high in moisture with a waxy texture; excellent for boiling (potato salads), oven roasting and frying (hash browns and potato pancakes).
New Potatoes: young potatoes of any variety, but mainly round reds; small with a very thin skin; low in starch with a crisp, waxy texture; excellent in potato salads or for roasting or grilling

Yukon Gold: thin, yellowish skin with golden, buttery-tasting flesh; low in starch and high in moisture; excellent for boiling and mashing.

From Cutting Board To Serving Dish

Scrub potatoes before cooking with a vegetable brush to remove any embedded dirt and sprouts.

For many uses, potatoes do not require peeling. When peeling, use a vegetable peeler to remove as little flesh as possible. Cut out any deep "eyes" or blemishes.

Trim away any green-tinged skin or flesh as it tastes bitter and can be toxic if eaten in large amounts. (The green color is caused by prolonged exposure to light.)

Immediately place peeled potatoes into a bowl or pan of cold water to prevent them from turning brown.

At The Table

Get creative with baked potato toppings and turn those spuds into a hearty main dish. Use a variety of cooked veggies or other ingredients and top them off with sour cream; crumbled cooked bacon; or your favorite shredded cheese or Kraft Dressing.

Jazz up mashed potatoes with garlic, fresh herbs, cream cheese or crated parmesan cheese.

Toss chunks of buttered boiled potatoes with grated Parmesan cheese and chopped fresh parsley.

Coat potato pieces with oil, minced fresh garlic, Grey Poupon Dijon Mustard and herbs before roasting.

Add zesty flavor to creamy potato salads by stirring in prepared horseradish or salad dressing mix.

PRETZEL YUMMIES

2  cups walnuts (8 ounces)
1  cup peanut butter-flavored pieces
1  cup milk chocolate pieces
1  cup packed brown sugar
1/2  cup light-colored corn syrup
1/4  cup butter
2/3  cup sweetened condensed milk
1/2  teaspoon vanilla
25   pretzel rods or one 14-ounce package whole Bavarian pretzels

In a food processor combine walnuts, peanut butter pieces, and chocolate pieces. Cover and process until mixture is coarsely chopped (or coarsely chop nuts, peanut butter pieces, and chocolate pieces with a knife and combine). Transfer mixture to a large bowl; set aside.

In a small heavy saucepan combine brown sugar, corn syrup, and butter. Bring to boiling over medium heat, stirring constantly. Stir in sweetened condensed milk. Return to boiling over medium heat, stirring constantly. Reduce heat to medium-low. Clip a candy thermometer to side of pan. Continue cooking, stirring constantly, until mixture reaches 236 degree F, soft-ball stage (should take about 10 minutes). (Adjust heat as necessary to maintain a steady boil.) Remove saucepan from heat; stir in vanilla. Cool 15 to 20 minutes or until slightly thickened.

Dip each pretzel into caramel mixture, covering about 2/3 of the pretzel. Let caramel drip off slightly. Spoon or roll some of the crumb mixture onto the caramel, pressing crumbs lightly into caramel with back of a spoon. Let stand on nonstick foil until caramel is set. Store in an airtight container between layers of wax paper in refrigerator up to 4 days or freeze up to 1 month. Makes 25 pretzel rods or 15 whole Bavarian pretzels.

RATATOUILLE

2 Tbsp olive oil
1 lb. tomatoes, blanched, peeled and diced
2 cloves garlic, crushed and minced
2 onions, chopped
1 small red chili pepper
3 medium zucchinis/courgettes, diced
1 medium eggplant/aubergine, diced
1 bay leaf
4 sprigs thyme
1 sweet red bell pepper (capsicum), blackened, peeled, sliced into strips
1/4 cup capers

Gently cook tomatoes, garlic, onions and chili pepper in the oil for about 5 minutes. Add zucchini (courgettes), eggplant (aubergine) and herbs. Cook 3 minutes. Add bell pepper (capsicum) strips and simmer, covered, 10 minutes. Stir in capers and serve. Serves 4-6.

RED-TOMATO GAZPACHO SORBET
WITH YELLOW-TOMATO GAZPACHO
Chef David Gilbert Yield: 6 servings.

For the sorbet:
25 sun-dried tomato halves (about 3 ounces; do not use tomatoes packed in oil)
Boiling water
2 to 4 cloves garlic
1 rib celery
1 1/2 cups tomato juice
1 cup simple syrup (see note)
4 basil leaves
1/2 white onion
2 tablespoons minced roasted garlic (see note)
Salt
Ground white pepper

For the gazpacho:
6 yellow tomatoes
1 seedless (English) cucumber, peeled and roughly chopped
4 teaspoons minced roasted garlic (see note)
1 yellow bell pepper, seeded and diced
1 rib celery, roughly chopped
2 fresh basil leaves
1/2 white onion, skinned and diced
Salt
Ground white pepper

To prepare the sorbet: Cover sun-dried tomatoes with boiling water; let sit until softened, about 15 minutes. Drain; pat dry. Combine sun-dried tomatoes, garlic, celery, tomato juice, simple syrup, basil, onion, roasted garlic and salt and white pepper to taste in a blender; process on high for 2 minutes. Pass puree through a
strainer. Chill. Process in an ice-cream machine according to the manufacturer's instructions. Store in the freezer until almost ready to serve, then let warm slightly so the sorbet can be scooped.

To prepare the gazpacho: Remove the tops from the yellow tomatoes. Discard the tops; quarter the tomatoes. Combine tomatoes, cucumber, roasted garlic, bell pepper, celery, basil, onion and salt and white pepper to taste in a blender; process on high for 2 1/2 minutes. Chill.

Divide gazpacho equally among 6 bowls; place a small scoop of sorbet into the center of each bowl.

Notes: To make simple syrup, simmer together equal parts of water and sugar until the sugar dissolves. Chill before using. Refrigerate leftover syrup.

You can toss peeled garlic cloves in olive oil and roast them in a 350-degree oven or buy roasted garlic in jars at supermarkets.

ROASTED RED PEPPER BISQUE
Monarch Restaurant Yield: 8 servings, each about 3/4 cup.

Vegetable oil
5 large red bell peppers (see note)
4 cups chicken stock
1 1/2 teaspoons freshly grated nutmeg
2 bay leaves
1 tablespoon minced garlic
4 cups heavy (40 percent gourmet) cream
Kosher salt
Ground white pepper to taste
6 tablespoons ( 3/4 stick) butter, melted
1/4 cup all-purpose flour

Preheat the oven to 350 degrees. Lightly oil the peppers; roast until the skins are brown, about 1 hour. Place the peppers in a bowl; cover tightly. Let sit about 10 minutes, then peel and seed the peppers. You should have 1 3/4 pounds.

Combine peppers, stock, nutmeg, bay leaves and garlic in a heavy pot; let simmer for 1 hour.

Remove and discard the bay leaves. Puree the mixture with an immersible blender or in small batches in a food processor or blender. Pour through a fine-mesh strainer, and return to the pot. Add cream. Bring to a simmer; add salt and pepper to taste.

Melt butter in a small skillet. Stir in the flour until smooth. Stir roux into the soup and simmer, stirring, until the soup reaches the desired consistency.

Note: Instead of roasting fresh peppers, you can substitute 2 (13 1/2-ounce) cans roasted red peppers, drained. Chef Hale recommends the Roland brand.




SESAME-GINGER CHICKEN

1 1/2 tablespoons toasted sesame seeds
1 tablespoon grated fresh ginger root
3 tablespoons honey
3 tablespoons reduced sodium soy sauce
6 boneless, skinless chicken breasts
Nonstick cooking spray

Combine first 4 ingredients and set aside. Pierce each breast a couple times on both sides with a fork. Brush some of the soy sauce mixture over chicken, coating both sides and reserving some for basting. Cover and refrigerate for at least 30 minutes.

Grill or broil chicken breasts over medium heat 8-10 minutes or until no longer pink. Frequently baste and turn chicken during cooking and discard any remaining marinade. Makes 6 Servings

SHOO FLY CAKE
Dutch Kitchen Restaurant Yield: 12 servings.

1 cup shortening
4 cups all-purpose flour
2 cups granulated sugar
1 cup mild molasses
2 cups hot water
2 teaspoons baking soda

Preheat the oven to 375 degrees. Grease and flour a 9-inch-square pan. In a large bowl, mix together the shortening, flour and sugar with your hands until the mixture forms coarse crumbs. Set aside 1 cup of this mixture to use as a topping.

In a separate bowl, mix together molasses, hot water and baking soda. Add the wet mixture to the remaining crumb mixture. Pour into the pan. Sprinkle the reserved 1 cup of crumbs on top. Bake for 10 minutes. Reduce the heat to 350 degrees; bake for 40 minutes.

SOUR CHICKEN

16 plump chicken legs
4 large boiled eggs
1 large onion cut into 1 inch hemispherical slices
8 oz large brown mushrooms (portabella mushrooms are very nice)
thinly sliced ginger, 2 ounces
garlic sliced, 1 head (10 cloves roughly)
rice vinegar, 1 cup
soy sauce, 1/2 cup
water, 1/2 cup
optional: sugar, up to one tablespoon — use little or none if you are using a
sweet onion such as a Vidalia)

In a wide, tall skillet put the onion, garlic, ginger, vinegar, soy, water, and any optional sugar (but be cautious about adding sugar if you are using a sweet onion.)

Bring to a boil, add chicken, arranging around the skillet. Cover and cook at slow to medium boil for 30 minutes.

Turn the chicken to ensure even cooking. Add mushrooms and boiled eggs. Place the cover back on and cook for another 15 minutes. Serve over white rice.

You can attractively decorate this dish by arranging steamed broccoli and carrots with each serving. Broccoli is an especially nice flavor match.

SPICY BEEF STIR FRY

2 tbsp. oil
3/4 lb steak, rump, thinly sliced
1 capsicum (pepper, red) sliced
1 cup mushrooms (button) sliced
2 spring onions (shallot) sliced
1 bunch asparagus, sliced
3 tbsp oyster sauce
1 tbsp. chili & garlic sauce
2 tsp. corn flour
1/3 cup water

Heat 1 Tbsp. oil in Wok or pan. Add beef and stir fry until golden. Remove from pan. Heat remaining oil in Wok, add vegetables and stir fry for 2 minutes. Return meat to Wok with combined remaining ingredients. Bring to boil, stir fry for 1 min.

STAIN REMOVER

1 cup Mr. Clean
1 cup sudsy ammonia
1 cup water

Mix and store in a spray bottle.  I usually get 4 recipes from 1 bottle of Mr. Clean.
If you can only find the Mr. Clean Ultra, use 1/2 cup and 1 1/2 cups water.

Stain Removal Update from the person who contributed this formula:

I have had several e-mails regarding the stain remover published on 7/21/04. 
I am sorry that I was not more clear in the instructions.  I use it mainly as a laundry pre-treater.  Because of the ammonia, you do need to use in a well-ventilated room. I have used it successfully on carpet and furniture.  I mix it and store it in a spray bottle.  Because there is no bleach, I have found it to be color safe. I have used it on a wide variety of fabrics, except for the usual suspects, silks, satins, things you normally consider delicate and handle with care.  I have successfully removed blood, grass stains and tomato based products, of course, the quicker the treatment, the more successful it will be.

STRAWBERRY BREAD

1 cup margarine
1 1/2 cups sugar
1 teaspoon vanilla
4 eggs
1/4 teaspoon lemon extract
3 cups flour
1 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon soda
1 cup strawberry jam
1/2 cup sour cream
1 cup chopped nuts

Cream margarine, sugar and vanilla. Add eggs, one at a time, beating in. Mix dry ingredients together. Mix jam and sour cream alternately with flour mixture to first mixture. Add nuts. Bake in a 350F oven until center is done when tested.

STUFFED ZUCCHINI

3 medium zucchini
2 Tbsp. extra-virgin olive oil
2 cups onion
2 cloves garlic
Salt and pepper
1 Tbsp. fresh mint
16 oz. warm chicken stock

Heat oven to 400 degrees. Cut 2 zucchini straight across into 3 equal-sized cylinders each. Using spoon or melon baller, hollow out 6 cylinders, removing flesh and seeds and leaving only shell and skin intact. Discard seeds and flesh. Peel and finely grate third zucchini; set aside. Add olive oil to medium-sized saucepot; warm over medium heat. Add onion (peeled and diced), stir to coat and sauté until translucent, 8-10 minutes. Add garlic (peeled and chopped); sauté 1 minute. Season to taste with salt and freshly ground pepper. Add grated zucchini; cook until all liquid is evaporated, 10-12 minutes. Remove from heat, cool and fold in chopped mint. While filling cools, prepare grill as directed in main recipe. Using spoon, stuff hollowed-out zucchini with filling and position stuffed zucchini upright in baking dish. Add chicken stock (enough to reach halfway up sides of zucchini), cover and bake in oven until tender, 30-40 minutes.

SUGAR-FREE BARBECUE SAUCE

    1 can  tomato paste (12 oz.)
  2-3 cans water
  2/3 cup vinegar
    1 cup apple juice concentrate
    1 tsp. ginger
    1 tsp. black pepper
    1 tsp. cloves
    2 tsp. chili powder, to taste
    2 Tbsp   paprika
    2 tsp. garlic powder
    4 tsp. onion powder

Mix all ingredients.  Heat to boiling and boil for a minute or so before serving.
Freezes beautifully!

SWEET POTATO INFORMATION

It just wouldn't be Thanksgiving without a juicy turkey, Uncle Fred's old jokes, and of course, the host's signature sweet-potato side dish-the one everyone loves.

Sweet potatoes are a true American original with many talents. Not only is this humble root an excellent source of Vitamins A and C, it's also quite versatile.

Equally comfortable with both spicy and sweet flavor partners, sweet potatoes can be candied, baked, sautéed or boiled, for entrees, soups and side dishes-even desserts!

At the Market

Although sweet potatoes are harvested in fall and early winter and most often associated with Thanksgiving, they are abundant year-round.

A Yam By Any Other Name

The most common types of sweet potatoes are classified as moist or dry. Moist sweet potatoes are best recognized by an orange-flesh that becomes soft when cooked, while dry ones have a yellow flesh, that stays firm when cooked. The orange-fleshed variety is sweeter and most common in the US.

The moist variety is often wrongly labeled "yam." This is incorrect, since yams are not even related to sweet potatoes and are rarely marketed or grown in the US.

Trivia buffs, take note! Sweet potatoes and regular potatoes are also not related.

Beware of Cracks and Bruises

Select firm sweet potatoes without cracks, bruises, soft spots or mold. They should have a uniformly bright skin and be heavy for their size. Be careful! A decayed spot can spoil an entire sweet potato, so you can't simply cut away these spots.

Shape is not a quality indicator-they can be round or knobby. But if you are baking them whole, try to select ones with similar sizes to ensure even cooking.

Store sweet potatoes in a cool, dry place for up to a month. Try to use within a week of purchase if stored at room temperature.

Never store sweet potatoes in the refrigerator, as it will cause the starch to turn to sugar, producing an off-taste.

To Skin Or Not To Skin

Scrub sweet potatoes well before cooking. Keep the skins on when baking or boiling. This will keep in flavor and color and they will be much easier to peel after cooking.

If baking whole sweet potatoes, be sure to pierce them several times with a fork. Be careful, they tend to ooze while baking, so be sure to line your baking pan with foil to make clean up easy.

Moist and dry sweet potatoes can be used interchangeably. Sweet potatoes, particularly the dry variety-can also be used interchangeably with regular potatoes.

Why Didn't I Think of That?

For a change of pace from regular mashed potatoes, boil and mash sweet potatoes. Top with chopped pecans.

Bring a restaurant favorite home with sweet potato chips. Carefully slice peeled potatoes thinly with a sharp knife or food processor. Heat 5 cups vegetable oil in a heavy 4-quart pot to 375°F, or until the oil begins to "ripple." Fry small batches (approximately 1 sliced sweet potato) until golden brown. Transfer cooked potato slices to a paper towel-lined plate and season immediately with salt and pepper. Serve with your favorite barbecue sauce.



SWEET AND SOUR CUCUMBER SALAD
Dutch Kitchen Restaurant Yield: 4 to 6 servings.

1 red onion
3 medium cucumbers
1/2 cup granulated sugar
1 cup cider vinegar
3 cups water
1 teaspoon dried dill
1 teaspoon salt
1/4 teaspoon ground black pepper

Peel onion and cucumbers; slice thinly and transfer to a large bowl. (You should be able to see through the slices.) Combine sugar, vinegar, water, dill, salt and pepper. Pour over the cucumbers and onion. Cover and refrigerate 1 hour; serve cold.

SWEET POTATO AND GINGER SALAD
Makes: 6 servings

1-1/2 lb. sweet potatoes (about 4 medium), peeled, cooked and cubed
4 stalks celery, diagonally sliced
1/4 cup finely chopped fresh parsley
1/2 cup Miracle Whip Dressing
2 Tbsp. honey
2 Tbsp. lemon juice
1 tsp. grated fresh gingerroot

Toss sweet potatoes, celery and parsley in large bowl.

Mix dressing, honey, lemon juice and ginger. Add to potato mixture; mix lightly. Cover. Refrigerate several hours or until chilled.
Note: You can substitute 1/2 to 3/4 tsp. ground ginger for the grated fresh gingerroot.

THAI CHICKEN BURGERS
Perfect for a more exotic barbecue, these Thai chicken burgers combine ground chicken with sweet, tangy peanut sauce and red chili curry paste. Barbecue or pan-fry, and serve with coconut-mint mayo on toasted rolls. Makes 8 servings.

1 cup mayonnaise
1/4 cup flaked coconut, finely chopped
1 tablespoon chopped fresh mint
2 pounds ground chicken
2 1/2 cups panko bread crumbs
1/2 cup Thai peanut sauce
2 tablespoons red curry paste
2 tablespoons minced green onion

2 tablespoons minced fresh parsley
2 teaspoons soy sauce
3 cloves garlic, minced
2 teaspoons lemon juice
2 teaspoons lime juice
1 tablespoon hot pepper sauce
8 hamburger buns, split and toasted

In a small bowl, mix together mayonnaise, coconut, and mint. Cover, and refrigerate for at least 1 hour.

In a large bowl, mix together ground chicken, panko crumbs, Thai peanut sauce, curry paste, green onion, parsley, soy sauce, garlic, lemon juice, lime juice, and hot pepper sauce. Be careful not to over-mix. Divide into 8 equal size balls. Flatten into patties about 1/2 inch thick.

Preheat the grill for medium-high heat.

Lightly oil the grill grate. Grill burgers for 6 to 8 minutes per side, or until well done. Serve on toasted buns with Coconut-Mint Mayonnaise.

TUNA AND CREAMED CORN MORNAY
Serves 4

2 Tbsp butter
2 spring onions, finely chopped
2 tablespoons plain flour
1 cup milk
1 14-oz can creamed corn
3 6-oz cans tuna, drained
2 eggs, hardboiled & chopped
1 Tbsp butter, extra
1 cup fresh breadcrumbs
2 tablespoons pine-nuts, chopped
1 tablespoon chopped fresh parsley

In a small saucepan, melt butter, add spring onions and cook for 1 minute.

Stir in plain flour and cook for 1 minute, remove from heat and gradually add milk, stirring until sauce is smooth. Return pan to heat and stir until sauce boils and thickens. Stir in Creamed Corn.

Gently fold in Tuna and eggs and spoon into a greased 1 quart dish.

In a small pan melt extra butter. Add breadcrumbs, pine nuts and parsley and cook for 1 minute or until breadcrumbs are golden. Sprinkle mixture evenly over tuna mornay. Bake in a preheated oven at 350 deg. F. for 15-20 minutes or until heated through.

Note: Tuna can be substituted with John West Pink Salmon.

VEGETABLE-HERB TEA

1 onion
1 bay leaf
1 bunch mint
1 sprig thyme
3 cinnamon sticks
10 cloves
1 head garlic
2 quarts water
1 Tbsp. kosher salt
1 tsp. whole peppercorns

In stock pot, combine onion (roughly chopped into large chunks), bay leaf, bunch mint (stems only, roughly chopped), thyme, cinnamon sticks, cloves, head of garlic (halved), water, salt and peppercorns. Cook over medium-low heat for 25 minutes. Strain and reserve vegetable-herb tea liquid for cooking grains; discard solids.





 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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