1 whole chicken
1 head cabbage, chopped
2-3 medium potatoes, diced
2 carrots
1 medium onion
2 c. tomatoes
salt and pepper
dill
Cook chicken. Debone and return to broth. Add veggies except tomatoes, and cook until done. Add tomatoes and bring to a boil. Just before serving, add 1 cup cream, salt, pepper, and dill. Sometimes I add more chicken broth, depending on how thick it is.
Friday, November 9, 2012
Sunday, January 22, 2012
No Knead Bread
This is from Mother Earth News. It's an easy way to have fresh bread quick, and it's yummy!
Ingredients:
6 cups lukewarm water
3 t. (3 packets) yeast
3 T. coarse kosher sea salt
13 cups unsifted, unbleached, all-purpose flour
cornmeal
Directions:
1. Heat water to just above body temp.
2. Add yeast and salt to water in a lidded container (but not airtight)
3. Mix in the flour by gently scooping it up and leveling off the measuring cup, but not patting it down. Mix with wooden spoon, a dough attachment on a food processor, or a heavy-duty stand mixer with dough hook, until uniformly moist. If mixing becomes too difficult, use wet hands to press together, but do not knead.
4. Loosely cover (not airtight). Allow to rise at room temp until it begins to collapse or flatten on top (about 2 hours). Longer rising doesn't hurt.
At this point, you can use any portion of the dough. If refrigerated, it will be easier to work with. It's best to refrigerate at least 3 hours before shaping a loaf.
5. Prepare pizza peel or cutting board by sprinkling with cornmeal. Sprinkle the surface of the dough with flour, then cut off a 1-pound hunk (about the size of a grapefruit) with a serrated knife. Hold it in your hands and add more flour until it doesn't stick to your hands. Stretch the surface of the dough around to the bottom on all sides.
6. Place the ball of dough on the pizza peel, and let it rest uncovered for about 40 minutes.
7. Twenty minutes before baking, preheat the oven to 450 with baking stone on the middle rack. Place empty broiler tray for holding water on another shelf.
8. Dust the top of the loaf liberally with flour, and slash 1/4-in deep across the top.
9. Slide the loaf off the pizza peel and onto the baking stone. Quickly and carefully pour about a acup of hot water into the broiler tray and close the oven door to trap the steam. Bake for 30 minutes, or until browned and firm. When you remove the bread, it will "sing" when exposed to room temperature (that's my favorite part). Cool completely.
10. Refrigerate the remaining dough in the lidded (not airtight) container and use it in the next 2 weeks. Time improves the flavor and texture of the bread.
When you want to make another loaf, begin with # 5 above, and you have quick, easy delicious bread!
If you'd like to read the article about this bread, which includes other ideas, it's here.
Ingredients:
6 cups lukewarm water
3 t. (3 packets) yeast
3 T. coarse kosher sea salt
13 cups unsifted, unbleached, all-purpose flour
cornmeal
Directions:
1. Heat water to just above body temp.
2. Add yeast and salt to water in a lidded container (but not airtight)
3. Mix in the flour by gently scooping it up and leveling off the measuring cup, but not patting it down. Mix with wooden spoon, a dough attachment on a food processor, or a heavy-duty stand mixer with dough hook, until uniformly moist. If mixing becomes too difficult, use wet hands to press together, but do not knead.
4. Loosely cover (not airtight). Allow to rise at room temp until it begins to collapse or flatten on top (about 2 hours). Longer rising doesn't hurt.
At this point, you can use any portion of the dough. If refrigerated, it will be easier to work with. It's best to refrigerate at least 3 hours before shaping a loaf.
5. Prepare pizza peel or cutting board by sprinkling with cornmeal. Sprinkle the surface of the dough with flour, then cut off a 1-pound hunk (about the size of a grapefruit) with a serrated knife. Hold it in your hands and add more flour until it doesn't stick to your hands. Stretch the surface of the dough around to the bottom on all sides.
6. Place the ball of dough on the pizza peel, and let it rest uncovered for about 40 minutes.
7. Twenty minutes before baking, preheat the oven to 450 with baking stone on the middle rack. Place empty broiler tray for holding water on another shelf.
8. Dust the top of the loaf liberally with flour, and slash 1/4-in deep across the top.
9. Slide the loaf off the pizza peel and onto the baking stone. Quickly and carefully pour about a acup of hot water into the broiler tray and close the oven door to trap the steam. Bake for 30 minutes, or until browned and firm. When you remove the bread, it will "sing" when exposed to room temperature (that's my favorite part). Cool completely.
10. Refrigerate the remaining dough in the lidded (not airtight) container and use it in the next 2 weeks. Time improves the flavor and texture of the bread.
When you want to make another loaf, begin with # 5 above, and you have quick, easy delicious bread!
If you'd like to read the article about this bread, which includes other ideas, it's here.
Wednesday, January 18, 2012
Savory Sweet Potato Hash - Katie
Ingredients:
About 5 sweet potatoes, diced and steamed until just starting to soften
1 large red onion, diced
3-4 cloves crushed garlic
1 red pepper, diced
3-4 cups corn
cumin
chili powder
salt
Toss all together with a little oil. Saute in butter and season to taste.
Amounts are very variable.
About 5 sweet potatoes, diced and steamed until just starting to soften
1 large red onion, diced
3-4 cloves crushed garlic
1 red pepper, diced
3-4 cups corn
cumin
chili powder
salt
Toss all together with a little oil. Saute in butter and season to taste.
Amounts are very variable.
Tuesday, January 17, 2012
Dangerously Delicious Vermont Maple Bread Pudding (Rachel and John)
8 large eggs
1 quart whipping cream
1 cup sugar
1 cup maple syrup
1 tablespoon vanilla extract
1 one-pound loaf brioche or egg bread, torn into bite-sized pieces
Whisk eggs cream, sugar, maple syrup, and vanilla in large bowl to
blend. Add brioche; stir to coat. Let stand at room at temperature for
one hour, stirring occasionally. Preheat oven to 375 F. Butter 13 X 9
X 2-inch baking dish. Transfer bread mixture to prepared dish and bake
for 40 minutes or 40 years (whichever comes first); when done, a knife
inserted in the center comes out clean.
1 quart whipping cream
1 cup sugar
1 cup maple syrup
1 tablespoon vanilla extract
1 one-pound loaf brioche or egg bread, torn into bite-sized pieces
Whisk eggs cream, sugar, maple syrup, and vanilla in large bowl to
blend. Add brioche; stir to coat. Let stand at room at temperature for
one hour, stirring occasionally. Preheat oven to 375 F. Butter 13 X 9
X 2-inch baking dish. Transfer bread mixture to prepared dish and bake
for 40 minutes or 40 years (whichever comes first); when done, a knife
inserted in the center comes out clean.
Penne with sausage and kale by Randy
1 lb. Penne rigate
2 bunches of kale, deribbed and cut into modest size pieces
Garlic (to your liking, around 3-4 cloves for me)
Packaged soy sausage (can't recall the brand but all the gorceries carry it)
Parmesan cheese
Crushed red peppers if you like that sort of thing)
I wok the kale in olive oil (be generous, the oil keeps things moist) after quickly frying the garlic placed in the hot oil for about a minute. I stir over med-hi heat almost continuously for about 10-12 minutes, really until the kale is cooked but not wilty as I like my kale with some body. I salt and pepper as it cooks. Cook pasta as indicated. After done and just prior to adding sausage and kale I douse the cooked pasta with olive oil to keep separated. For the sausage, it comes in a somewhat gross sticky clump, so I cut it up into chunks although it still adheres, and then sauté in olive and some garlic (sauté the garlic first for about a minute), continually breaking up the chunks into small pieces until cooked and slightly browned. Combine all ingredients in a large bowl, top with generous portions of cheese and (if desired) crushed peppers. This is typically enough for 2 meals for our family.
2 bunches of kale, deribbed and cut into modest size pieces
Garlic (to your liking, around 3-4 cloves for me)
Packaged soy sausage (can't recall the brand but all the gorceries carry it)
Parmesan cheese
Crushed red peppers if you like that sort of thing)
I wok the kale in olive oil (be generous, the oil keeps things moist) after quickly frying the garlic placed in the hot oil for about a minute. I stir over med-hi heat almost continuously for about 10-12 minutes, really until the kale is cooked but not wilty as I like my kale with some body. I salt and pepper as it cooks. Cook pasta as indicated. After done and just prior to adding sausage and kale I douse the cooked pasta with olive oil to keep separated. For the sausage, it comes in a somewhat gross sticky clump, so I cut it up into chunks although it still adheres, and then sauté in olive and some garlic (sauté the garlic first for about a minute), continually breaking up the chunks into small pieces until cooked and slightly browned. Combine all ingredients in a large bowl, top with generous portions of cheese and (if desired) crushed peppers. This is typically enough for 2 meals for our family.
Curried Butternut Squash Bisque by Randy
Ingredients
. 2 2-pound butternut squash, halved lengthwise, seeded
. 2 teaspoons olive oil
. 2 tablespoons (1/4 stick) butter
. 1 cup chopped onion
. 1 cup chopped carrots
. 1/2 cup chopped peeled apple
. 2 teaspoons Thai red curry paste*
. 2 14-ounce cans low-salt chicken broth
. 2 bay leaves
. 1/4 cup whipping cream
. 2 tablespoons honey
. 6 tablespoons sour cream, stirred to loosen
. Chopped fresh cilantro
(I half the curry dose so as not to make it too spicy for our girls. And use Granny smith apples.)
Preparation
Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.
Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.
. 2 2-pound butternut squash, halved lengthwise, seeded
. 2 teaspoons olive oil
. 2 tablespoons (1/4 stick) butter
. 1 cup chopped onion
. 1 cup chopped carrots
. 1/2 cup chopped peeled apple
. 2 teaspoons Thai red curry paste*
. 2 14-ounce cans low-salt chicken broth
. 2 bay leaves
. 1/4 cup whipping cream
. 2 tablespoons honey
. 6 tablespoons sour cream, stirred to loosen
. Chopped fresh cilantro
(I half the curry dose so as not to make it too spicy for our girls. And use Granny smith apples.)
Preparation
Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.
Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.
Monday, January 2, 2012
Shannan's Mango Salad
This salad is great in the winter, when mangos and avocado are in season.
-Mango--peeled and sliced into bite sized chunks (tedious, but worth it!)
-Avocado--peeled and cut up
-Pine nuts--toasted (I now stand sentry at the over door, otherwise I burn them)
-Holumi Cheese (I get this at Sparrow at Kerrytown--the cooler next to Monahan's)--sliced in 1/2" rounds. Pan fry them on med-high--no need for oil since they release a lot of liquid at first. You can leave them for a while, then once the liquid evaporates you need to babysit them, as they go from a beautiful golden crisp to overdone rather quickly. Shred them after they cool a bit (but the cook gets to eat a few warm whole chunks--one of the privileges of cooking...)
Dressing (I never measure, so this a bit casual in terms of amounts):
start with a small to medium jar that has a lid
-juice from one lemon
-enough olive oil so that the ratio of lemon juice to olive oil is 1:3
-1-2 tablespoons of dijon mustard
-2 tablespoons of honey
-a couple of dashes of salt
-a couple of rotations on the pepper grinder
-1/2 teaspoon tarragon (optional)
screw on the lid and shake, shake, shake!
If you are taking this somewhere, then travel with all the pieces in separate containers--don't dress before, otherwise it wilts quickly.
So--first you toss the greens ALONE with the dressing (if you put everything together first and then toss, all the good stuff goes to the bottom and it is not as pretty). Then you layer all the chunky stuff on top--I like to make sedimentary layers in color contrast--mango, cheese, avocado, pine nuts... enjoy!
Sunday, January 1, 2012
Torta Pascualina (Spinach Pie)
Note: When I made this for dinner group, I totally screwed up and forgot the eggs! Even though people still seemed to like it, it's so much better with the eggs. This comes from Mark's Oma, who raised her family in Uruguay. It's a very common dish in Uruguay. Oma says, "Argentinians beat the eggs in, but Uruguayans leave them whole.
Serves 6-8.
Ingredients: 2 pie crusts, 2 bunches spinach, chopped fine, 1 chopped onion, 2 T. oil, 1/4 t. nutmeg, 1 t. oregano, 1/2 t. salt, 4 eggs, 1 cup grated swiss cheese.
Place one pie shell in pan. Saute spinach, onion, and spices. Mix with cheese, and spread in pie shell. Make 4 indentations in the spinach, and crack a whole egg in each indentation. Cover with second pie shell. Bake at 375 for 40-45 minutes.
Serve warm or cool with mayonnaise.
Serves 6-8.
Ingredients: 2 pie crusts, 2 bunches spinach, chopped fine, 1 chopped onion, 2 T. oil, 1/4 t. nutmeg, 1 t. oregano, 1/2 t. salt, 4 eggs, 1 cup grated swiss cheese.
Place one pie shell in pan. Saute spinach, onion, and spices. Mix with cheese, and spread in pie shell. Make 4 indentations in the spinach, and crack a whole egg in each indentation. Cover with second pie shell. Bake at 375 for 40-45 minutes.
Serve warm or cool with mayonnaise.
Greek Potatoes by Matt & Vic
Serves 6.
Ingredients: 6 cubed potatoes, 2.5 juiced lemons, 1/3 c. vegetable oil, 1 T. olive oil, 2 t. salt, 1/2 t. pepper, 1.5 t. oregano, 2 pressed garlic cloves, 3 cups hot water, parsley, feta.
Toss together potatoes, lemon, oils, salt, pepper, oregano, and garlic in pan. Add hot water, and bake uncovered 1.5 hours at 475. Stir every 20 minutes to prevent sticking. Before serving, mix in chopped parsley and optional feta.
Ingredients: 6 cubed potatoes, 2.5 juiced lemons, 1/3 c. vegetable oil, 1 T. olive oil, 2 t. salt, 1/2 t. pepper, 1.5 t. oregano, 2 pressed garlic cloves, 3 cups hot water, parsley, feta.
Toss together potatoes, lemon, oils, salt, pepper, oregano, and garlic in pan. Add hot water, and bake uncovered 1.5 hours at 475. Stir every 20 minutes to prevent sticking. Before serving, mix in chopped parsley and optional feta.
Matt & Vic's Mediterranean Quiche
Serves 4-6.
Ingredients: pastry dough, 2 cups onion, 1 clove pressed garlic, 3 T. fresh basil, 1/4 t. salt, 4 eggs, 1 cup milk, 1/4 t. dry mustard, 1 T. flour, 1/3 cup parmesan, 3/4 cup mozzarella, 1/3 cup black olives, sliced tomato.
Roll pastry dough into 9-inch pie pan. Saute onions and garlic, adding basil and salt. Preheat the oven to 375. Mix eggs, milk, dry mustard, flour, and set aside. Combine cheese, and sprinkle 1/2 of it into the pie shell. Spread onion mix on top of cheese. Scatter black olives on. Pour egg mix into the pie. Arrange sliced tomato and sprinkle with remaining cheese. Bake 40-45 minutes.
Ingredients: pastry dough, 2 cups onion, 1 clove pressed garlic, 3 T. fresh basil, 1/4 t. salt, 4 eggs, 1 cup milk, 1/4 t. dry mustard, 1 T. flour, 1/3 cup parmesan, 3/4 cup mozzarella, 1/3 cup black olives, sliced tomato.
Roll pastry dough into 9-inch pie pan. Saute onions and garlic, adding basil and salt. Preheat the oven to 375. Mix eggs, milk, dry mustard, flour, and set aside. Combine cheese, and sprinkle 1/2 of it into the pie shell. Spread onion mix on top of cheese. Scatter black olives on. Pour egg mix into the pie. Arrange sliced tomato and sprinkle with remaining cheese. Bake 40-45 minutes.
Tom's Great Lentils
Soak 1.5 cups lentils in 2 1/3 cup boiling chicken broth for 1 hour. Saute carrots, zucchini, onion, garlic, ginger. Combine all with 1 can coconut milk, salt, sugar, and red curry paste to taste. Simmer 20 minutes. Thicken with cornstarch.
Creamy Carrot Soup
Serves 7-8
Ingredients: 5 cups chopped carrots, 1.5 cups chopped onion, 1-2 t. grated fresh ginger, 1.5 cups chopped potatoes, 10 cups broth, 1/4 cup chopped fresh dill, 1 cup cream, 1 can coconut milk, salt and pepper
Lightly saute carrots, onion, and ginger. In large pot, combine these with the potatoes and broth. Boil, then simmer until potatoes are tender. Puree all until creamy and return to pot. Add dill, cream, and coconut milk. Salt and pepper to taste.
Ingredients: 5 cups chopped carrots, 1.5 cups chopped onion, 1-2 t. grated fresh ginger, 1.5 cups chopped potatoes, 10 cups broth, 1/4 cup chopped fresh dill, 1 cup cream, 1 can coconut milk, salt and pepper
Lightly saute carrots, onion, and ginger. In large pot, combine these with the potatoes and broth. Boil, then simmer until potatoes are tender. Puree all until creamy and return to pot. Add dill, cream, and coconut milk. Salt and pepper to taste.
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