Pasta Fagiole

 

 This recipe was given to me by my Mother in Law. It's truly a simple and oh so comforting recipe that I had never had before. I had never ordered it for fear of the unknown. When she ordered it it smelled so delicious and I asked for a bite. I haven't looked back since! Yummo!

 

Ingredients

 

5 cups water

8 ounces dried Great Northern or Navy beans (about 1 & 1/4 cups) (you could really use what ever white bean you like) 

* to save time use canned beans and less sit/boil time is needed *

 

1 large onion, chopped

1 large tomato, chopped or 1 eight-ounce can tomato sauce

2 medium stalks celery, sliced

2 cloves garlic, chopped

1/4 pound salt pork chopped (or 1/4 to 1.2 pound cooked ham, chopped can be added with the salt pork)

2 teaspoons instant beef boullion

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup uncooked macaroni (shells, bows, or elbow)

Grated Parmesan cheese 

 

Process

 

 1. Heat water and beans in a dutch oven, until boiling. Boil 2 minutes. Remove from heat, cover and let stand 1 hour. 

 

2. Add onions, celery, tomato, garlic, salt pork, bouillon, salt and pepper to the beans. Heat to to boiling, reduce heat, cover, and simmer until beans are tender, about two hours. DO NOT BOIL as beans will burst. Skim fat if necessary. 

 

3. Stir macaroni into the soup. Cover and simmer until the macaroni is tender, about 10 to 15 minutes. 

 

4.  Sprinkle with cheese as you serve.  Accompany with more cheese for the table. 

French Onion Soup Twice Baked Potato

 

This recipe came from a reel I saw on Instagram, that may have originated on TikTok. I had to watch the video far too many times to actually get a recipe that could be written out. 

 

Ingredients

 

4 large russet potatoes

4 cups thinly sliced white onions

1/4 cup fresh thyme

1/2 cup salted butter

4 cups beef stock

1/4 cup Sherry cooking wine

1/4 cup creme fraiche or sour cream

1/4 cup chopped parsley

1/4 cup softened garlic butter

1 cup grated Gruyère cheese

1/2 cup cubed Swiss cheese

2 tbsp onion powder

2 tbsp garlic powder

1 tsp salt and pepper

 

Process

 

 

1. Preheat oven to 425 degrees. Melt butter in a large saucepan or pot over medium-low heat (enough to hold the cooked down onions and beef stock)

2. Add the onions and cook, stirring frequently, until they reduce by half and become translucent (do not brown them)

3. Add the thyme, beef stock, and sherry. Season with salt and pepper. Simmer on low for 30 minutes

4. For the potatoes, pierce them with a fork and coat them in olive oil

5. Bake at 425°F for an hour

6. Slice off the top and carefully scoop out the inside add it to a bowl with the grated Gruyère cheese, parsley, sour cream or creme fraiche, garlic butter, onion powder, garlic powder and a pinch of salt.

7. Add it to a piping bag or a Ziploc bag

8. Carefully ladle the soup and onions into the hollowed out potato

9. Add some of the mashed potato mixture on top

10. Place a few Swiss cheese pieces on top of the mashed potatoes.

11. Bake in a 450 degree oven for about 10 minutes or until the top is golden brown and the cheese is melted

Cottage Cheese Pancakes

 

 

This recipe is ripped from the pages of Cooks Illustrated,  because they are creamy, complex and packed with protein.  Link to the recipe is HERE. You will need a blender to make this recipe. 

 

Ingredients

 

2/3 cup whole wheat flour

1 Tablespoon baking powder

12 ounces cottage cheese

1 cup old fashioned rolled oats

4 large eggs

6 Tablespoons unsalted butter, melted

3 Tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon table salt

2 Tablespoons vegetable oil, divided 

 

Process

 

 1. Whisk flour and baking powder in  a medium bowl until no lumps of powder remain. 

 

2. In a blender, process cottage cheese, oats, eggs, melted butter, sugar, vanilla, and salt, on high speed until smooth, about 1 minute, scraping down the sides halfway through processing. 

 

3. Add cottage cheese mixture to the flour mixture and whisk until just combined. The mixture will be thick but do not add more liquid. 

 

4. Heat 1 Tablespoon oil on a 12-inch non-stick skillet over medium heat until shimmering. Wipe out excess oil with a paper towel. 

 

5. Using a 1/4 cup measurer, portion batter into pan in three places. Gently spread each portion into a 4" round. Cook until edges are set and the first side is a deep golden brown, about two minutes. Using a thin spatula, flip the pancakes and cook until the second side is deep golden brown, about 2 minutes longer. 

 

6. Repeat this process with the remaining batter, using the remaining oil as necessary. 

 

7. Serve hot, with syrup, berries and even whipped cream.  

 

 

Cheese Bourekas

 

I had these wonderful things from a box of frozen ones from Trader Joe's. I knew I just had to make them myself.  Bourekas are traditional Jewish or Middle Eastern dish. The recipe I used is from Tori Avey and can be found HERE. To quote, "Bourekas originated in Asia as a deep-fried filled dumpling known as a burga. When the Turks of central Asia moved to what is now the country of Turkey, they brought their stuffed burga dumplings with them. Over time, the dumpling evolved into a variety of stuffed, layered pastries known as börek.

Sephardic Jews who settled in Turkey adopted the pastry, merging it with their version of the same dish (empanada) and adapting it to make it kosher. Börek + empanada = boureka. The boureka was born!"

 

Ingredients

 

2 sheets puff pastry (you can also use filo dough)
1/2 cup crumbled feta cheese
1/3 cup grated Kashkaval cheese (or substitute another 1/3 cup feta)
1/3 cup ricotta cheese
1 large egg
Salt and pepper
1 large egg yolk
1 tablespoon sesame or poppy seeds for topping (optional)
Nonstick cooking oil spray

 

Process

 

1. Preheat oven to 350 degrees F. 

 

2. In a mixing bowl, combine feta, kashkaval, ricotta, egg, a pinch of salt and a pinch of black pepper (if using all feta cheese, you may not need to add any salt). 

 

3. Use a fork to mix ingredients together till well blended. Make sure to break up any large crumbles of feta with the fork. Put aside 

 

4. On a smooth, clean, lightly floured surface, unfold one of your puff pastry sheets. Use a rolling pin to roll out the sheet to a 12x12 inch square. If using homemade puff pastry, roll your dough out to the same size - a 12”x12” square. 

 

5. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4”x4” large. 

 

6.  Place 1 scant tablespoon of the cheese filling in the center of each dough square. 

 

7.  Fold the dough squares by grasping one corner and folding it over to the opposite corner to make triangles. Pinch firmly along the outer open edge of the triangles to seal. If you're having trouble sealing the dough and getting it to stick together, wet your finger with a bit of water and run it around the edge of the square before folding-- this will help it stick together.  You can also crimp the edges with the tines of a fork, if you wish.

 

8 . Repeat this process for the second sheet of puff pastry—roll out the pastry, cut into squares, add filling, and seal the triangles.

 

9.  Spray your baking sheets with nonstick cooking spray or line with parchment paper. Place 9 Bourekas on each sheet, evenly spaced, giving them some room to expand during baking. 

 

10.  In a small bowl, whisk together the egg yolk and 2 tsp of cool water. Use a pastry brush to brush a light layer of the egg wash onto the surface of each boureka. 

 

11.  Sprinkle the bourekas with sesame or poppy seeds, if desired. 

 

12.  Bake the bourekas for about 30 minutes, switching the baking sheets between the upper and lower racks halfway through cooking. Bake till golden brown and cooked through.Serve warm. Store in a sealed container or plastic zipper bag. 

Pot de Creme au Chocolat

 

I have no idea where this recipe came from as it is a dog-eared page torn out of somewhere. It has Hi-Ho's writing all over it and this is a dessert that she loved to make

 

* Hi-Ho added notes: double makes 12, but also double for 8 * 

 

Ingredients

 

 6-ounce package of semi-sweet chocolate bits

 a square of Baker's unsweetened chocolate, chopped up a bit

 1/2 pint light cream (it must be light)

2 Tablespoons milk  

4 eggs, separated

salt 

4 ramekins 

 

Process 

 

1.  Into a blender, dump a 6-ounce package of semi-sweet chocolate bits. Add to this a square of Baker's unsweetened chocolate, chopped up a bit. 

 

2. Heat a 1/2 pint light cream  with 2 Tablespoons of milk, until it is hot, but not boiling. 

 

3. While the cream is heating, separate the 4 eggs. 

 

4. Add a dash of salt to the chocolate and then pour the hot cream into the blender. Turn on the blender and let the blades go until the racket has stopped and the mixture looks smooth. 

 

5. Take the top of the blender off, slide in the 4 egg yolks, and let them cream for another minute. 

 

6.  Pour mixture into 4 ramekins, pot de creme dishes, or after dinner coffee cups and set them in the icebox. 

 

7. About an hour before you will use them, take them out of the refrigerator. They should be served at room temperature.

 

* Added in Moms handwriting: whipped cream to top, Raspberry puree adn serve with Rum or Cointreau.  

 

 

Goat Cheese Souffles

 

This recipe is an oldie but a goodie from Martha Stewart Living. Remember those perforated recipe cards in the back? Yes this was one of them. 

 

*. You can substitute soft goat cheese for the aged * 

 

Serves 4

 

Ingredients

 

3 Tablespoons unsalted butter, plus more for the dishes

3 Tablespoons all-purpose flour, plus more for dusting

1/2 cup warm whole milk 

4 ounces firm aged goat cheese, grated or coarsely chopped 

1/4 teaspoon nutmeg

1 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

4 large eggs, separated 

 

Process

 

1. Preheat the oven to 375 degrees. 

 

2.  Butter four 1-cup souffle dishes (or ramekins). Dust with flour, and tap out excess. 

 

3. Melt butter in a saucepan over medium heat. Sprinkle flour over the top and cook, whisking for 1 &1/2 minutes. 

 

4. Add milk, cheese, nutmeg, salt and pepper. Cook whisking until thickened, about 3 minutes. 

 

5. Whisk in egg yolks. 

 

6. Beat egg whites until stiff peaks form. Gently fold the cheese mixture into the whites. 

 

7. Divide among the souffle dishes, filling to 1-inch from the top. Place on a baking sheet, and bake until puffed and golden, around12 to 15 minutes. Serve Immediately.  

Pimento Cheese

 

 

 

 

 

 

 This is a classic New York Times recipe which also demonstrates that I am most certainly on a Pimento kick! This recipe is intended as a sandwich ingredient, and cheese sandwiches are a staple in my life. Our friend Carrye introduced us to Pimento cheese, and a local restaurant, Norway Brewing, makes an awesome version I love ordering. I can't wait to make this and play around with it. 

 

Ingredients

 

8 ounces extra-sharp Cheddar, grated/shredded

1/4 cup (2 ounces) softened cream cheese, pulled into several pieces

 Scant 1/2 cup jarred pimento (or roasted red peppers)

3 Tablespoons Duke's (traditional) , Hellman's (my favorite) , or other mayo

1/2 teaspoon red pepper flakes (Allepo for a little spice)

salt and black pepper to taste.  

 

Process

 

1. In a large mixing bowl, place the cheddar in an even layer. Scatter the cream cheese , pimentos, mayonnaise, red pepper flakes, and salt and pepper over the cheddar. 

 

2. Using a spatula, mix the pimento cheese until it is smooth and spreadable. 

 

3. Transfer the pimento cheese to a bowl or container, cover tightly, and store in the refrigerator for up to 1 week.  

 

Pimento Cheese Gougeres

 

This recipe is from Food Network, link HERE. I am thinking of making it part of my Christmas traditions, but I need to make it first and I just bought the pimentos. 

 

Ingredients

 

1/2 cup water

1/2 cup whole milk

1 stick unsalted butter

salt

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon onion powder

1 cup all purpose flour

1/4 cup finely chopped pimentos, blotted dry

4 large eggs

1 cup shredded cheddar cheese 

 

Process

 

 1. Combine the water, milk, butter, 1/2 teaspoon salt, the paprika, cayenne, and onion powder in a medium saucepan and cook over medium heat until the butter is melted and the mixture is shimmering, about 2 minutes. 

 

2. Stir in the flour and chopped pimento with a wooden spoon to form a dough, 2 to 3 minutes. 

 

3. Transfer the dough to a bowl and using a mixer on medium-high speed, beat in the eggs one at a time. 

 

4. Beat in the cheese and let the dough cool slightly. Meanwhile, preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 

 

5. Scoop the dough ubti a oiping bag fitted wiht a large tip. Pipe 1-inch mounds of dough (roughly 24 to 30), about 1 & 1/2 inches apart onto the baking sheet. 

 

6. Bake the gougeres until they are browned and puffed, roughly 25 to 30 minutes. Serve warm.  

Pastry Puffs

 

This is a good old easy recipe from EVERYDAY FOOD, the old booklet by Martha Stewart.  You can probably also turn these into cream puffs using the recipe HERE. 

 

Yield = 110 small puffs

 

Ingredients

 

1 cup water

2 stick unsalted butter

1 teaspoon sugar 

1 cup all purpose flour, spooned and leveled 

4 large eggs 

 

 

Process

 

1. Preheat oven to 425 degrees. 

 

2. Line 2 rimmed baking sheets with parchment paper. 

 

3. In a small saucepan, bring 1 cup water, 1 stick unsalted butter, and 1 teaspoon sugar to a boil over high heat.  

 

4. Immediately remove from heat and stir with a wooden spoon. 

 

5. Stir in 1 cup all purpose flour . 

 

6. Continue to stir until mixture pulls away from the sides of the pan, about 2 minutes. 

 

7. Let cool 2 minutes. 

 

8.  Add four large eggs, one at a time, mixing after each addition until the batter comes together. 

 

9. Transfer batter to a large zip top bag so that the batter is in one corner. 

 

* your can also use a pastry bag with a 1/2 inch round plain tip. * 

 

10. With scissors, snip 1/2 inch opening in the corner .

 

11. Pipe batter into desired size mounds, 1 inch apart on the sheets. 

 

12. With a wet finger, smooth any pointy tops.  

 

13. Bake 10 minutes. 

 

14. Reduce oven temperature to 350 degrees and bake until puffs are golden brown and feel light and hollow inside, roughly 20 to 30 minutes. 

 

15. Let cool on sheets on a wire rack. 

 

Enjoy! 

 

Famous Chocolate Wafer Cookies - a la Nabisco

 

I'm honestly not sure where this recipe came from, perhaps Cooks Illustrated?, as it is ripped from the pages of some magazine.  One thing I do know, is that I have fond memories of these from my childhood as Hi-Ho would cook with them all the time. While these weren't necessarily kept in the cookie jar, it was one of my favorite after school snacks. I would settle down with a little pile of these and a small juice glass full of milk and would dunk these cookies in, give them a little time to absorb the milk, and then  eat the delectable moist crumbly cookie. The best part? At the end, the milk was a special kind of chocolate milk to drink! Yum!

 

Ingredients

 

1 cup all purpose flour

1/2 cup dark cocoa powder (Hershey's special Dark is recommended)

1/2 teaspoon baking soda

1/4 teaspoon table salt

1 & 1/4 cup confectioners sugar

3 Tablespoons water

1 teaspoon vanilla extract

5 Tablespoons unsalted butter, melted 

 

Process 

 

1. Whisk flour,  cocoa, baking soda, and salt in a medium bowl until combined. 

 

2. In a second bowl, combine sugar, water, and vanilla and whisk until smooth. 

 

3. Add butter to the sugar mixture and whisk until incorporated. 

 

4. Add flour mixture to the sugar mixture and stir with a spatula until fully combined. 

 

5. Transfer dough to counter and knead until smooth, about 20 seconds. Roll it into a 5 inch log. Wrap tightly in plastic wrap and refidgerate until very firm, at least 2 hours or up to 5 days. 

 

6. When ready to bake, adjust over racks to upper-middle andlower middle positions and heat oven to 300 degrees. 

 

7. Line 2 rimmed baking sheets with parchment paper. 

 

8. Using a sharp chef's knife, slice the dough log into 1/8 of an inch rounds, and transfer to prepared sheets, placing 20 cookies per sheet, leaving 1/2 inch between each round.  

 

9.  Bake until the center of the cookie gives very little when pressed with your fingertip, 20 to 22 minutes, switching and rotating sheets halfway through baking. 

 

10. Let cookies cool on sheets for 5 minutes, then transfer to a wire rack and let cool completely. Serve

 

Cookies can be stored at room temperature for up to 2 weeks.  

 

Hard Sauce

I have such fond childhood memories of my grandmother K-K making hard sauce while my mother worked away at making minced meat pis for Christmas dinner. It was such hard work for a reward I loved to snitch out of the refrigerator before we ate. 

 

Ingredients

 

1 cup sweet butter, softened

1 cup confectioners sugar

1/4 brandy (or rum or sherry but rum is best)

Nutmeg 

 

Process

 

1. Cream the butter and sugar well (this is the hard work when done by hand)

 

2. Add the brandy, a few drops at a time (This is another element of effort because it takes time.) and beat it until fluffy (your arms will hurt)

 

3. Add the nutmeg to taste and chill, (this is the phase where I would sneak tastes)

 

Serve with pie of choice.  

 

 

 

Key Lime Pie

 

This is another recipe by Craif Clairborne of the New York Times. Hi-Ho was a big fan of his work.  

 

Ingredients

 

1 cup sugar

1/4 cup flour

3 Tablespoons cornstarch

1/4 teaspoon salt

2 cups water

3 eggs, separated

1 Tablespoon butter

1/4 cup fresh or bottled lime juice

Zested rind of one lime

Baked 9 inch pie shell

Meringue pie topping (see below), ingredients:     

¾cup heavy whipping cream

1½ tablespoons confectioners’ (or granulated) sugar, plus more to taste

¼teaspoon kosher salt (such as Diamond Crystal) or ⅛ teaspoon table salt

1 or 2Key limes, to zest for garnish

 

 

Process

 

1. Combine the sugar, flour, cornstarch, , and salt in a saucepan and gradually stir in the water.  Cook stirring constantly until thickened. 

 

2. Beat the egg yolks. Gradually stir in the mixture from step one. Return the heat to low and cook, stirring, another two minutes

 

3. Stir in the butter, lime juice, and rind and cool slightly. Pour into the baked pie shell and cool.  

 

Meringue topping:

4. Just before serving, make the topping: In a large bowl, beat the cream, confectioners’ sugar and salt with an electric mixer on medium-high speed until you have stiff peaks, about 2 minutes. Top the chilled pie with the cream, and then finely grate lime zest on top to garnish. Slice and serve. Leftovers will keep in an airtight container in the refrigerator for about 4 days, or in the freezer for up to one month.

 

 

Chickpea Salad

 

Ingredients

 

2 cups cooked or canned chick peas, drained

1/4 cup Pimento

1/2 cup chopped green pepper

1 cup chopped celery

freshly ground salt and pepper, to taste

1/2 to 3/4 cup mayonnaise

2 to 3 Tablespoons prepared horseradish 

Lettuce 

 

 

Process

 

 1. Combine the chickpeas, pimento, green pepper, celery, salt and pepper and toss lightly. 

 

2. Combine the mayonnaise and horseradish and stir gently into the mixture. 

 

3. Just before serving arrange on crisp lettuce.  

Lentil Salad

 

Ingredients

 

1 cup lentils

1 onion stuck with 2 whole cloves 

1/2 bay leaf

3 cups water

1 teaspoon salt

2 &1/2 Tablespoons oil

1 & 1/2 Tablespoons white vinegar

1 raw onion, minced

2 Tablespoons minced Parsley

Freshly ground pepper to taste

Quartered tomatoes 

 

Process 

 

1.  Place the lentils, the onion stuck with cloves, and the bay leaf in a saucepan. Add the water and salt, bring to a simmer, and simmer until tender (about 30 to 40 minutes). Drain and discard the bay leaf and onion. 

 

2. Add the oil, vinegar, and minced raw onion. Let cool to room temperature. 

 

3. At serving time, add the parsley and pepper and mix lightly. Garnish with tomatoes.  

Watercress and Endive Salad

 

I was going to wait to post this until I actually made it but most places these days, at least in Maine, hardly anyone knows what watercress is. You can't buy it in Hannaford but I am going to buy some seeds to grow it!

 

Ingredients

 

1 bunch watercress

6 heads Belgian Endive

1/2 cup olive oil

3 tablespoons wine vinegar

1/4 teaspoon salt

freshly ground black pepper

1/8 teaspoon paprika

1 teaspoon minced onion 

 

Process

 

 1. Before untying the watercress (if tied), cut off part of the stems to make short sprays. Discard the stems and untie the bunch. 

 

2. Crisp watercress sprays and endive in water about fifteen minutes before using. Dry gently in paper towels. 

 

3. Cut the endive heads in half lengthwise, beginning at the root ends. Cut into bite sized pieces. 

 

4. Combine the olive oil, vinegar, and seasonings and mix well. 

 

5. Place the endive and watercress in a salad bowl and sprinkle with the salad dressing. Toss lightly and serve.  

Chicken and Sweet Potato Stew

 

SP and Baby thought this one up one January night. 

Ingredients

2 pounds boneless, skinless chicken - cubed

2 large sweet potatoes, peeled and cubed

2 large onions, chopped

1 green pepper, chopped

1 red pepper, chopped 

2 cans coconut milk

salt and Pepper

Oil

4 cups chicken broth

and the spice mix: 

freshly squeezed orange

2 Tablespoons Paprika

2 teaspoons cumin

2 teaspoons Coriander

2 teaspoons Turmeric

1/4 to 1/2 teaspoons Cayenne

2 Tablespoons ground cashews

Process

1. Salt and Pepper the chicken cubes and Saute until cooked. Remove

2.  To Be Continued.... sorry

Lentil Loaf!!!! (AKA Cheddar Cheese and Lentil Loaf)

 

It was an absolute GIFT to find this in Hi-Ho's Fannie Farmer, which my sister Mush currently owns. THIS recipe was a gift from heaven when I was a child insisting on being a vegetarian, with a woman who really didn't want to cook for a picky eater. Mom would make this loaf once a week so that I had a healthy dose of protein at every family (nightly) dinner.  

 

Ingredients

 

1/2 pound cheddar cheese, shredded

2 cups drained lentils, cooked or canned

1/2 a small onion

garlic (in Hi-Ho's writing)

1/2 teaspoon salt 

1/4 teaspoon freshly ground black pepper

1/4 teaspoon thyme

1 cup soft bread crumbs, packed

1 egg slightly beaten 

1 Tablespoon butter, softened 

 

Process

 

1.  Preheat the oven to 350 degrees. 

 

2. Mix (it says grind) the chieese, lentils, and onion together. Add the salt pepper and thyme. Add the bread crumbs, egg, and butter. Mix thuroughly.

 

3. Bake in a greased loaf pan for 45 minutes. Serve with a tomato sauce (or chili sauce mixed with A-1 like my meatloaf) on top.  

 

Swedish Meatballs

 

We seem to be on a run of recipes from Hi-Ho's New York Times cookbook. Boy did my mother love to entertain!

 

Ingredients

 

2 Tablespoons butter

3 Tablespoons minced onion

1 cup fresh bread crumbs

1 cup milk, or equal parts milk and cream

3/4 pound ground round steak

1/4 pound ground veal

1/4 pound ground pork 

1 egg

Freshly ground salt and pepper

1/4 cup flour

3/4 cup cream or evaporated milk

and in Hi-Ho's handwriting: allspice, nutmeg, and Marsala Sherry 

 

Process

1. In a large skillet, melt the butter and saute the onion until it is golden brown. 

 

2. Soak the breadcrumbs in the milk. Add the meats, egg, onion, salt and pepper and mix thoroughly.

 

3.   Shape the mixture into balls about one and one half inch in diameter and roll them in the flour, reserving one tablespoon of the flour. 

 

4. Melt enough additional butter in the skillet to cover the bottom. Brown the meatballs over medium heat, shaking the pan occasionally so the meatballs retain their size and shape. Remove them from skillet, reserving juices,  and place in a serving dish and keep warm.

 

5.  Combine the reserved flour with the cream and, using a whisk, stir gradually into the pan juices. Simmer three to four minutes, stirring occasionally. Pour this gravy over the meatballs and serve hot. 

 

Enjoy!