Egg's benedict

I've been debating how to write this recipe out. I've decided, I am going to leave it as a photo essay to one of my favorite breakfast or brunch options ever. It is also what SP makes me for every Mother's Day. For instructions, he always uses the Joy of Cooking. So all you need is a good cookbook, and these pictures as a way of doing it! It is time consuming and laborious, but well worth your time.

Ingredients
eggs
sliced tomatoes (or bacon)
butter
vinegar
and if you don't want to make it yourself, some premade or packaged Hollandaise sauce (My ancestors just rolled over in their graves at the very mention of such a thing.)

Process
1. While you bring a large pot of water to a boil, prepare your Hollandaise sauce according to directions over a double boiler. Look closely, SP invented his own by putting a large glass bowl over a sauce pan of boiling water.




























































































































2. Very carefully breaking your egg into a spatula, poach your eggs in lightly rolling boiling water doused with a little vinegar.


































3. Toast some English muffins.

4. Plate the muffins, with sliced tomato (or if you insist bacon) and cover with the poached egg.






























5. Whisk your Hollandaise again.



























6. Liberally coat in Hollandaise.


























7. Re-coat if desired. Serve with extra Hollandaise on the side.



























I don't think I mentioned this. I love Hollandaise. I like my Eggs Benedict bathing in it. Come to think of it, I think I'd like a lot of things bathed in Hollandaise.

Lamb Burgers

I created this recipe after a jealous months long hockey-induced craving for a Lamb burger from Gritty's pub. Sadly, I lost most of the pictures of this recipe. Why you ask? I am inept at using PCs, and SPs PC dooped me into deleting them when I tried to edit this recipe a few minutes ago. Grrrr!
Anyway, these yummy burgers have become a family favorite and friends, who happen to be pictured holding the bread below, are requesting a repeat performance when they visit next weekend.

Ingredients
*proportions are a suggestion to guide you but are very able to be manipulated to suit your tastes. *
1 pound ground lamb
1/2 a bunch of mint, finely chopped
1 or 2 cloves garlic, minced
Crumbled feta - the more the merrier.
sourdough bread, sliced
ketchup
sliced tomatoes
lettuce leaves, preferable romaine
spreadable feta if you can find it.

Process
1. In a large bowl, combine all ingredients.
2. Shape into burgers.
3. Grill the burgers
4. Slice the sourdough bread.

5. Dress the burgers with lettuce, tomato, and ketchup.
6. If you are a fromagophile like I am, add more feta or spreadable feta on the bread if you are so lucky!
7. Enjoy!

S'mores on the Grill

Smore's on the grill?

Enough Said!

Bean Salad

With all the hot weather we have been having, this is a good recipe to get up today. This salad is wonderfully refreshing and very easy to double to serve a large number for a summer party.

Ingredients
14 ounces green beans with juice
14 oz yellow wax beans, drained
14 oz garbanzo beans, drained
14 oz. kidney beans drained
1 cup onions, sliced into rings
1 cup celery sliced
1 cup red bell pepper sliced
1 cup granulated sugar
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 cup vinegar
2 Tablespoons oil

Process
1. Combine all ingredients in a large bowl.
2. Chill thoroughly until ready to serve.

Thai Peanut Chicken

This recipe is so simple, so yummy, and was one of HiHo's favorite Indian treats. I recall her serving it at many dinner party's - and pulling off the "homemade Thai dish" even though it couldn't have been simpler. I post this recipe today in honor of not only HiHo but also for my surrogate Mom Lila. I love you both!

Ingredients
A taste of Thai peanut sauce mix
A can of coconut milk
one onion, sliced
Sweet peppers, roughly diced
a handful of peanuts
3 to 4 boneless skinless chicken breasts, cubed
olive oil

You will need 2 pans for this recipe:





Process
1. Chop your vegetables






















2. In a large skillet, heat 2 or 3 tablespoons of oil.

3. Add the onions and heat until translucent.






















4. When the onions are cooked add your cubed chicken, stir often as it cooks.

5. As chicken cooks, prepare the peanut sauce according to the directions on the package.






















6. When chicken is cooked, add the peppers and peanuts, stir to combine, and simmer.























7. Pour sauce over the meat and veggies, stir to combine and serve in bowls over rice! Enjoy!

HiHo's Potato Salad!

I am making this tonight for Puckstopper's birthday picnic at the Drive-in! It's a 2 screened double feature drive-in so at OUR screen, we're seeing Shrek and then Iron Man. This recipe was one of my favorite's of Mom's but never had a copy of it. Fortunately, it was permanantly etched with in the recesses of Mush's brain! Some of the best recipes are stored inside cooks' heads! Thanks for saving this one because it's a keeper!

She said, "This is how our mother presented this recipe to me, and this is how I make my potato salad to this day. This version is my husband's brother's favorite!" Here's to Conrad!

I love mayo and will only use Hellman's. Everyone has their preference I am sure. Also, I have made this recipe without sour cream before, sometimes because I was out. One of my soon to happen projects is to make my own mayonnaise. I will let you know how it goes because I love mayonnaise almost as much as I love cheese.

Potato Salad a la HiHo
Ingredients: - yea, see - no proportions... I will write mine out and add later.
Potatoes - one per person? Red potatoes and leave the skin on.
Sour Cream
Mayo
2 hard boiled eggs chopped
Red Onion chopped
Celery chopped
Italian dressing or red wine vinegar
salt and Pepper

Hard boil the eggs. Sometimes I do this with the potatoes. Boil potatoes keeping them al dente. Let cool. Dice and put in large bowl. Add equal parts of mayo and sour cream, chopped egg, chopped red onion, chopped celery (for crunch effect), a couple shots of Italian dressing or red wine vinegar, and salt and pepper to taste.

Pulled Pork with Rootbeer Sauce Sandwiches - a la Crockpot!

Puckstopper requested this recipe for his birthday tonight - a picnic at the drive-in!
This recipe originated with Better Homes and Gardens. Click here for the original recipe.

Prep: 15 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours (high)
Ingredients
for the crockpot:

• 1 3-4 pound loin cut pork roast
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon cooking oil
• 3 medium onions, cut into thin wedges
• 1 can root beer*
• 8 cloves garlic, minced

For the sauce

• 3 cans root beer *
• 1 bottle chili sauce
• a dozen or more hamburger buns, split
  
• Lettuce leaves (optional)
• Tomato slices (optional)

Directions

1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper.
   
2. In a large skillet brown meat on all sides in hot oil. Drain off fat.
3. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.
4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
5. When it nears the last hour of the cooking cycle MAKE THE SAUCE (and consider doubling it). In a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add hot pepper sauce, if desired.
6. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.

*Note: Do not substitute with diet root beer.The sauce is so good you might want to double it.

Halloumi at Home!

We tried our hand at a Halloumi Lunch last weekend. SP wanted to grill it per usual. I wanted to fry it. I won. It was fabulous! Yummy! Here's some pictures - no ingredients or process necessary as it speaks for itself!

My Raclette Machine

This is my Raclette machine. It's so old it's retro and I love it. HiHo's kitchen was an orange yellow theme - so 1970's. This machine was a wonderful addition to their wonderful culinary traditions. It's likely one of the many reason's I adore cheese.

Raclette is a cheese, specifically a Swiss cheese that is the focal point of a wonderful apres-ski meal.

Ingredients
Raclette
Ham (frizzled with some grainy mustard)
cubed and roast potatoes
cornichon
cocktail onions

There's not necessarily I process to follow, but more of a tradition. So, since many raclette machines are different and even allow for independent self-service, I advise you to google the meal, follow this link, or come on over to my house while I still have some cheese! :D

Baked Tofu with Lemon Rosemary marinade

This is another one of my Angelica Kitchen favorites. This recipe will turn any "tofu hater" into a tofu lover - just ask my brother-in-law Deke! My kids love this and will ask for seconds!

Ingredients
1 pound firm tofu
3 Tablespoons lemon juice
1 Tablespoon Balsamic vinegar
2 Tablespoons Tamari
1 teaspoon fresh minced rosemary
1 pinch white pepper
1.5 Tablespoons olive oil

Process

1. Preheat oven 350 degrees.
2. Drain tofu. Place on cutting board, surround with kitchen towels, put another cutting board on top, with a loaded kettle on it, and let sit for 20 minutes to drain out excess water. This is crucial in my opinion to getting the tofu totally drained and ready to be made yummy!
3. Once drained, cut tofu into 1/4 inch to 1/2 inch slices and lay in single layer on the bottom of a large baking dish. IF GRILLING!!! - slice a bit thinner and marinate for longer.
   
4. In a large measuring cup, whisk together remaining ingredients for the marinade.
   
5. Pour marinade over tofu. Let soak for as long as you want - or not at all.
6. 

1. 
   

1. 
   
2. 
   
3. 
   
4. 
   
5. 
   
6. 
   
7. 
   
8. Gently turn tofu once.
   
9. Bake , turning gently once, for 30 to 40 minutes until tofu is nicely browned and marinade is absorbed. You may also grill them.
   

Serve as a main dish with a side salad or make into sandwiches.

Happy Mothers Day!

I know - it's a blurry picture of a picture again.
But it is HiHo, holding me on her hip, standing next to my sister, while we were in the top of the lighthouse in Stonington. It is a special very meaningful picture to me.
I miss you HiHo.
Happy Mother's Day.

Beemster

Meet Beemster - one of the yummiest and most beautiful aged Gouda's in the world.

YUM!

and yes I love New York Magazine Cross word puzzles.

Lamb Pies

This recipe is a adapted from a Randall's Ordinary Recipe. Established in 1685, Randall's Ordinary is a Landmark Inn and Restaurant in Connecticut. I found an interesting timeline about it - click here. It was originally part of the under ground railroad. It's historic underpinnings and culinary traditions of colonial history was the reason SP and I were drawn there as the sight for our wedding rehearsal dinner and our first honeymoon night in their "silo suite".
This time when I used the recipe I had tons of left over ham from Easter that I needed to do something with. In the past, we have made this recipe into small pasty or samosa shaped pies as appetizers for parties. The stuffing for the pies can also be eaten on it's own.

Ingredients
Dice together:
1 pound lamb
1 pound cooked potatoes
1/4 cup onion
1/4 cup parsley
1 Tablespoon thyme
1/3 cup chopped walnut
1/3 cup raisins
1/3 cup - to 1 cup - chopped apples
salt and pepper to taste
optional - chopped dried cranberries












Process

1. Combine and moisten with a little chicken stock and cider.

2. Use this wonderful combination as a filling for pies or small pastries.









3. Brush crust with egg white and cook for 1/2 hour at 350.









4. Enjoy!









** for crusts - there are several on this blog, but a store bought works. For the small pastry like bundles, SP noted that he likes to use the "Deluxe Butter Flaky Pastry Dough" from the Joy of cooking, p. 862.

Halloumi and a Mediterranean Breakfast

It's been a long time since I blogged.
My apologies. Life has been busy.
REALLY BUSY!

I was away for a few weeks, tending to some family matters in Connecticut. While I was down there I stayed with my dear old friend Sloop.

One morning his roommate from Turkey made us breakfast. As I hovered in the kitchen the first thing I saw was this:

and I was instantly in heaven.
Halloumi heaven.
Meet my friend Halloumi.
I've never met a cheese I didn't like.
Halloumi is a special breed.
Why?
Because it is:
firm
grill-able
fry-able
and
oh so yummy too.
Halloumi is the sheep and goats milk cheese from Cyprus Greece.
The special thing about halloumi is that it doesn't melt when it cooks.
See it retains it's shape?
Fry it up
and serve it
with your
choice of accompaniments.

Simple Curry

 

I tweaked a recipe from Tasty Kitchen (which turns out to be from my lovah Jamie Oliver) and came up with this yummy curry. It hit the spot for me as I was nursing a cold on some dreary rainy spring evenings. Easy and delicious.

Ingredients
One bunch Scallions, thinly sliced white and light green parts only
One medium onion, finely diced
One bunch Fresh Cilantro, coarsely chopped
3 Tablespoons Roasted Sesame Oil
10 to 15 teaspoons Curry Powder (the more the merrier on your tongue)
2 Tablespoon Butter
2 cans Coconut Milk
2 large pinches Kosher Salt
the juice of one Lemon
2 blocks Extra Firm Tofu (pressed to Dry And Cut Into 1-inch Cubes) OR 4 boneless skinless chicken breasts cut into cubes
*** adding a dollop or two of sour cream or plain yogurt will cut the spice if you over do it***
Serve over cooked rice.

Directions

1. In large skillet, heat oil over medium heat.
   
2. If you are making rice, start it now.
   
3. Add onions and scallions and simmer until translucent.
   
4. Add tofu/meat and cook/brown.
5. Add cilantro and stir to combine.
6. Add the curry powder Stir everything together.
   
7. Add the butter. Continue to stir and cook for 20 to 30 seconds more.
   
8. When it’s all simmering nicely, add the coconut milk.
   
9. While stirring often, bring everything to a boil, then turn the heat down and simmer for 2 minutes.
   
10. Finish the sauce by seasoning it to taste with salt and then stir in lemon juice.
11. Turn off the heat and serve over cooked rice.
    

Chopped Salad

This is my favorite dish to order at the Sundown Saloon.

 

 

 

 

 

Ingredients

Chicken breasts grilled (if preferred marinate them in lemon juice and cilantro first) and chopped

1 avocado chopped

2 heads romaine chopped

3 tomatoes chopped

I can plain corn, pan seared with a little lemon pepper

I cup shredded mozzarella or Monterey jack cheese

tortilla wraps

Process

Combine all ingredients in a bowl and toss. Chicken and corn may be hot when put in salad. Toss with Cilantro Lime Vinaigrette. Serve with tortillas. 

 

 

Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette is one of my favorite dressings for one of my favorite salads. Though originally served and purchased often at the Sundown Saloon, I have managed to recreate this in my own kitchen for a close second version of a long time favorite. The Salad this goes to I will be naming the Tex Mex chopped salad, but I can think of a lot of other salads or grilled meats this would taste superb on.

Ingredients
8 tablespoons oil.
6 tablespoons Lime juice
1 or 2 cloves garlic
Half a bunch of fresh cilantro
1/4 cup to 1/2 cup sour cream
1 teaspoon sugar (if dressing is too sour add more)
1 teaspoon salt

1 raw egg - optional to those who fear them.

Process

1. In a blender combine the ingredients.
2. Taste.
3. Adjust ingredients or seasons to your liking. I like mine on the limey/sour side, but you may want it creamier.

Slow Cooker Sandwiches

It's time to bump this post for all the busy baseball and lacrosse parents. This link is from another blog I follow, I JUST got off the phone with SP asking what we should do for dinner. I just returned from vacation, am busy unpacking the car and getting laundry done, have appointments this afternoon, followed by the first baseball game of the season for Puckstopper. There is no time to get much done, since my afternoon project, if time allows, is to plant some seeds with Daughter. Anyway, this lovely link below will bring you to 14 different recipes for slow cooker sandwiches!
Click this link below to get the the Better Homes and Gardens website about the sandwiches.
Simple Slow Cooker Sandwiches

But here you will find the 12 different sandwiches and links to their recipes:
Sloppy Chicken Joes
Apricot Pulled Pork Hoagies
Caramelized Onion, Walnut and Cilantro Chicken Salad (can you say YUM!?)
Southwestern Shredded Beef Sandwiches
Pulled Pork with Root beer Sauce (Puckstopper will love this)
Tangy Barbecue Beef
Pork and Slaw Barbecue Rolls
Easy Chicken Rarebit (oh my I am craving cheese again)
Cuban Pork
Slow Simmering Barbecue Sandwiches
Five Spice Pork Au Jus
German Style Pork Sandwiches

SP's Fake Ceasar Dressing

I know I posted our favorite Cesar Salad recipe from Cook's Illustrated, but when it comes down to it, my favorite is the mock dressing that SP made up while I was pregnant with out daughter. I crave it - still. And I have asked him to write it down, for centuries, but he always tells me that he "eyeballs" it and can't create a recipe. Well tonight I think he proves that he is interested in this blog after all because I asked him to make this recipe. I walked over to taste the divine creation and low and behold on a tiny scrap of paper was his measurements and proportions! Apparently, this idea needs to be credited to our friend "Ambrose de la Nord" who made this during one of our visits to their house. We love this so I hope you enjoy!

Process:
Whisk together the following ingredients:
1/2 cup Mayonnaise
1.4 cup olive oil
1 small clove garlic finely chopped
1 Tablespoon Worcestershire sauce
1 teaspoon lemon juice
1/2 inch squirt from the tube of Anchovy paste (SP says, "yea like toothpaste")
1/8 teaspoon White pepper

Makes enough to dress a salad for at least 2 people.

Easter Dinner

Grilled asparagus, roast leg of lamb with an herb mint rub, mashed purple potatoes with Boursin cheese, and a spring salad with grapefruit and blood orange slices served with an OJ vinaigrette.

Grilled Cheese Academy!?

Oh

my!
Grilled Cheese Academy

and

now

they

are

my

friend

on

Facebook.

I'm a fan!

irish Soda Bread 2

I prefer soda bread with buttermilk, but this recipe takes it to the next step by adding some sour cream indulgence!

Ingredients
4 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups raisins
2 eggs, lightly beaten
1 and 1/4 cup buttermilk
1 cup sour cream

Process

1. Preheat oven to 350 degrees.
   
2. Grease two 8" round cake pans
3. Combine all dry ingredients and raisins in a large bowl.
   
4. In another bowl, blend the remaining ingredients together and then add to the bowl of dry ingredients.
5. Stir until combined and flour is moist.
   
6. Knead in the bowl - the dough will be very sticky.
   
7. Divide in half, shaping into 2 balls, and place in the center of pans.
   
8. Flatten balls a bit and then cut a deep X across the top of each loaf.
   
9. Bake for 60 minutes, or until a toothpick comes out clean.
   
10. Cool completely on a wire rack.
    

Irish Soda Bread 1

I guess I am a day late and a dollar short. Not only did I forget to take pictures of the Irish American Soda bread I made from the Joy of Cooking recipe, but I JUST found my other recipes. Well, better late than never eh? Here's the first of two I have. This recipe doubles quite easily.

Ingredients
2 and 1/2 cups flour
1 teaspoon salt
1 and 1/2 teaspoons baking powder
1/2 cup sugar
1 Tablespoon melted butter
1 cup milk
1 Tablespoon caraway seeds (optional)
1 egg
1 cup raisins

Process

1. Preheat oven to 350 degrees.
2. In one bowl, sift together the dry ingredients.
   
3. IN a separate bowl, beat the egg with the milk.
   
4. Add butter, caraway seeds, and raisins to the egg and milk mixture.
5. Add sifted dry ingredients.
   
6. Bake in a greased loaf pan for about an hour. OR shape into three small loaves and bake for 30 minutes or until a toothpick comes out clean.
   
7. 
   

Roly Poly's

This is the ultimate cooking with kids recipe!
Why?
Puckstopper brought this recipe home from his Home Economics class, that's why!

This recipe certainly does not have the healthy content my recipes usually do, but HiHo would be so proud to know the enthusiastic chef her grandson has become.

There's always a time and place for a little junk food! :D

Ingredients
1 can refrigerated bread sticks (the canned dough)
3 rolls, fruit by the foot, fruit snack.
1/4 to 1/3 cup sugar
1 egg white beaten (or more)

Directions
1. Preheat the oven to 375
2. Lightly grease a cookie sheet with spray.
3. Unroll dough and separate into the 12 bread sticks.
4. Stretch each bread stick until it is 9 inches long.
5. Unroll all fruit rolls, cutting them evenly into 4 pieces, about 8 inches long a piece.
6. Place one fruit roll piece on each bread stick.


















7. Roll each bread stick into a coiling dough/spiral shape.
8. Place sugar in shallow dish.
9. Brush top and sides of each coil with the egg white and roll in sugar.
10. Place sugar side up on un-greased cookie sheet.
11. Bake for 11 to 16 minutes until golden brown.
12. Immediately remove from sheet and cool 5 minutes.

VARIATION!
You can lay out dough as a sheet, not separated into sticks, apply fruit rolls to sheet, and roll entire sheet into a spiral log, then cutting log into individual pieces with a knife.
Also, try cinnamon sugar as an added nice touch. !

Homemade Greek Yogurt

I just found this article through a cheese blog I follow.
I'm so excited about it that I am posting it on BOTH my blogs.
I love Greek yogurt, and now have a recipe to make it myself! YUM!


The trick to Making Yogurt Cheese in a Dish Towel

By MARK BITTMAN

Published: March 16, 2010 in The New York Times
http://www.nytimes.com/2010/03/17/dining/17mini.html

"Producing yogurt cheese is quite simple. It takes a couple of hours, but your presence is required only for minutes. All you do is strain some of the water out of yogurt, until it reaches the thickness you want. For straining, I recommend a colander or coarse strainer lined with a clean cotton dish towel of fairly fine weave, what used to be called flour sack. (Many recipes suggest the use of cheesecloth, but you’d have to use about 10 layers for the same results.) Dump a quart (or whatever quantity you like) of yogurt in there, set the colander over a bowl in the refrigerator, twist or tie the top of the towel, and wait.

To speed the process, squeeze every now and then, or don’t bother. When the yogurt has reached the consistency of sour cream, twist and squeeze once more and scoop out the yogurt, which will have been reduced in volume by about half. (I suppose you could save and drink the yogurt-water, or cook with it, but I don’t.) Store the thickened yogurt in a covered container and use it within a week or so for best quality."

Thanks Mark Bittman!

Irish Bread Pudding

Ingredients
* 1/4 cup light or regular butter, melted
* 1 loaf French bread
* 1/2 to 1 cup raisins
* 1/4 cup Irish cream
* 1-1/2 cups 1% milk
* 1/2 cup sugar
* 1/2 cup brown sugar
* 1 tbsp vanilla extract
* 1 (12-oz) can evaporated milk
* 2 large eggs, lightly beaten
* 2 tbsp sugar
* 2 tsp cinnamon

Process

1. Preheat oven to 350 degrees.
2. Cut bread into 1" thick slices and brush melted butter on one side.
   
3. Place bread, buttered sides up, on a baking sheet.
   
4. Bake bread at 350 degrees for 10 minutes or until lightly toasted.
   
5. Cut bread into 1/2-inch cubes, and set aside.
6. Combine raisins and Irish cream in a small bowl. Cover and let stand 10 minutes or until soft (do not drain).
7. Combine 1% milk and next 5 ingredients,(1% milk through eggs), in a large bowl. Stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten. Let stand 15 minutes
8. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray.
9. Combine 1 tablespoon sugar and cinnamon. Sprinkle over pudding.
10. Bake at 350 degrees for 35 minutes or until set.

St. Patty's Potato Cabbage Bundles

3 out of 5 people in my family have birthdays on a holiday. My Irish SP was born on St. Patrick's day so you can imagine the celebration. In March of 2004, we found this recipe in Gourmet, and it has been a St. Patrick's Day tradition for our family tradition ever since. While making the actual bundles is a high maintenance presentation, the leaves do end up to be quite scrumptious. But hands down, these are the best mashed potatoes ever, so feel free to omit the special equipment and head right for the good stuff!

Potato Cabbage Bundles

Ingredients

• 1 medium onion, halved lengthwise, then sliced crosswise (1 cup)
• 1 tablespoon vegetable oil
• 1 large head leafy green cabbage (3 pounds)
• 1 teaspoon minced garlic
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup water
• 2 lb large boiling potatoes
• 1 cup well-shaken buttermilk
• 3 oz extra-sharp white Cheddar, coarsely grated (1 cup)
• 2 tablespoons drained bottled horseradish
• 3/4 stick (6 tablespoons) unsalted butter
• 3/4 cup coarse fresh bread crumbs from a country-style loaf

• Special equipment: a nonstick muffin tin with 6 (1-cup) muffin cups; 12 (10- by 2-inch) strips of parchment paper
• Accompaniment: Irish bacon

Preparation

Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.

Bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.

Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes. Transfer large leaves to a bowl of ice water to stop cooking. Transfer remaining cabbage to a colander to drain. Transfer large leaves to paper towels to drain, then pat dry.

Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.) Line each cup with a large cabbage leaf. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.

Put oven rack in middle position and preheat oven to 350°F.

Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes. Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.

Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.

Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves. Top with remaining potato mixture, then sprinkle evenly with bread crumbs. Fold edges of cabbage in toward filling (do not completely cover).

Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.

Transfer stuffed leaves to plates using parchment overhangs.

Cooks' note: Stuffed cabbage leaves can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.

Reuben Dip

This is my new favorite winter time treat! YUMMY!

Ingredients
2 small loaf of party rye squares (if you can't find this at your deli just use sandwich rye bread-it does make the best sandwiches!)
1/2 pound deli LEAN corned beef sliced and diced
1/2 pound shredded Swiss (or even more)
one can sauerkraut
Thousand Island dressing
Dijon mustard

Process

1. Drain Sauerkraut
2. Mix ingredients, add enough dressing to moisten (1/2 to 3/4 bottle)
3. Add Dijon to taste.

Bake at 350 till hot and bubbly. Serve with Rye bread, even toasted as a sandwich.

Sambal Dip

 

 

 

 

 

 

 

 

 

This yummy dip was one of HiHo's favorites. I made it last night for a potluck/bonfire we hosted. I have fond memories of the funny way she would enthusiastically say it's name when she made it, knowing it would always make me smile. It is full of vegetables so it is very healthy, and ever so slightly spicy with an Indian touch, but is not to be confused with the Malaysian Sambal. A keeper for sure, I typically double this recipe.

Ingredients
1 one-quarter inch slice medium size onion
1 clove garlic
2 stalks celery
1/2 large cucumber, seeded
1/2 green pepper, seeded
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon powdered ginger
1/8 teaspoon chili powder
1/8 teaspoon crushed cumin seed
1 Tablespoon tomato paste
1 cup sour cream (and fat is fine)
fresh minced coriander/cilantro

Process

1. Grind the onion, garlic, celery, cucumber, and green pepper in a blender/food processor, using the finest knife.
   
2. Turn into a sieve over bowl and press out the juice. The juice can be saved and drunk, or added to soup, stews, or sauces.
   
3. Put vegetable mix into a medium bowl and sprinkle spices over and mix.
   
4. Blend in the tomato paste.
   
5. Add the sour cream and stir until mixed.
   
6. Chill until ready to serve.
   
7. Use as a dip for crackers, bread cubes, or fresh vegetable crudite.
   
   

Chocolate Ice Box Cake

This recipe card is written in my paternal grandmother KK's handwriting. I never remember her baking a cake such as this. By the time I visited, cooking amounted to seasoned oyster crackers and dessert would be my choice of a little Debbie cake. *** This recipe needs to be made in an 8 inch spring form pan 

*** Ingredients 

3 cakes Bakers German Sweet Chocolate

4.5 Tablespoons milk 

4.5 Tablespoons sugar 

6 eggs separated 

1/2 pint heavy or whipping cream 

2 packages lady fingers (16 whole, 32 split) 

 

 Process

1. Arrange split lady fingers up and down the sides of the pan with round side of finger toward the pan.
2. Put remainder in the bottom, breaking up those left to fill spaces.
3. Melt chocolate in a double boiler.
4. Add beaten egg yolks to chocolate.
5. Add milk and sugar and stir constantly until smooth and thick (about 5 minutes)
6. Fold in stiffly beaten egg whites and pour into mold.
7. Refrigerate for 24 hours.
8. When ready to serve, whip the cream and will in the cake with it.
9. Release spring form ring, and leave cake on bottom part, placing it on a plate to serve.

White Fruit Cake

This recipe is credited to Pete, which means it came through my paternal grandmother and found it's way into HiHo's recipe box. It also means that it has connections to either Florida or Farmington. Garro loves fruit cake - I wonder if his Mom KK ever made this one for him?

Ingredients
1 cup shortening
1 cup sugar
2 cups sifted cake flour
1 and 1/2 teaspoons baking powder
1/4 cup pineapple juice
1/2 pound shredded blanched almonds
1/4 pound citron
1/4 pound orange peel
1/4 pound lemon peel
1/4 pound cherries
1/4 pound dried apricots
1/2 pound seedless raisins (white)
1/2 pound chopped dates
1/2 pound shredded coconut
1 cup finely cut canned pineapple slices

Process

1. Preheat oven to 275 degrees.
2. Cream shortening and sugar.
   
3. Add unbeaten eggs one at a time, beating thoroughly after each.
   
4. Combine fruit and coconut with 1/2 of sifted dry ingredients.
   
5. Add remaining dry ingredients and the pineapples to the mixture.
6. Add floured fruit and nuts.
   
7. Mix thoroughly.
8. Pour into greased pan, lined with paper.
9. Bake for 4 hours, or less is you use more than one pan.
   

Carrot Cake

This recipe, from HiHo's recipe box, is credited to a Betsy Reid. I am long overdue at posting recipes and it is a shame that I stopped half way through HiHo's cook book. Things have been busy and most of my time has been taken up by one of two things - hockey or my classes. With hockey over, and only 1 class this semester, back to my blog I go! I miss you Hiho - it's been a long 11 years since February 24, 1999.

Ingredients
for the cake:
2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 to 1 + 1/2 cups corn oil
3 cups grated carrots
2 teaspoons cinnamon
salt
4 eggs
3/4 cup walnuts
for the icing:
8 ounces cream cheese
1 box confectioners sugars
1 stick soft salted butter
2 teaspoons milk
grated rind of one orange

Process

1. Preheat oven to 350
2. Combine cake ingredients and beat well.
   
3. Pour into two pans and bake for an hour.
   
4. Let cool completely while you combine icing ingredients, beating well to bring to proper consistency.
5. Ice cake and enjoy.