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).

ALASKAN SALMON and AVOCADO PASTA SAL

BACON BUTTERMILK TART

BOW TIE PASTA WITH PESTO CHICKEN AND

BREADS OF INDIA INFORMATION

CHEESE RAVIOLI AND SPINACH SALAD

CHERRY CRUNCH

CHICKEN AND RICE

CHICKEN MARSALA

CLAMS MASALA

CORNED BEEF AND GLAZED CORNED BEEF

CUISINE OF INDIA INFORMATION

DICEY REILLYS APPLE CAKE

DINOSAUR RIBS

FARFALLETTE DOLCI

FRAGRANT LEMON CHICKEN

FRIED CABBAGE II

GLAZED IRISH TEA CAKE

GRAHAM CRACKER CAKE

GREEN GRAPE SALAD

GRILLADES WITH PAN GRAVY

GUINNESS MARINATED STEAKS

IRISH APPLE CAKE

IRISH POTATO CAKE

IRISH SODA BREAD

IRISH WHOLE WHEAT SODA BREAD

LAMB WRAPPED IN BUTTERMILK CRUST

LEEK AND POTATO SOUP

LEEK FRITTATA

LEMON BUTTERMILK TART

LETTUCE AND NUTMEG SOUP

LIGHT TURKEY PICADILLO

MANDARIN ORANGE SALAD

MANGALOREAN FISH CURRY

MICROWAVE FUDGE

MINT PARATHAS BREAD

MONSTER COOKIES

MUSTARD CRUSTED SALMON

NACHO CHICKEN

OATTY BROWN BREAD

ONE SKILLET CORNED BEEF HASH

OREGANO CHICKEN AND VEGETABLES

ORZO BAKED WITH SPINACH AND TALEGGIO

PACZKIS

PASTA CON SARDE

PASTA PRIMAVERA

PASTA WITH MEAT SAUCE

PASTIES

PICADILLO

PIEROGI CASSEROLE

PINEAPPLE SASSAM

PIZZA BURGERS

PUB GRUB AND GUINNESS INFORMATION

REAL POTATO LEEK SOUP

RICE KRISPY SQUARES

ROAST DUCK

RUEBEN CASSEROLE

RUSTIC HONEY POLENTA CAKE

SEA BASS IN A SINDHI PESTO SAUCE

ST JOSEPHS BREAD

STEAK AU POIVRE

TIPPERARY CREAMY MUSHROOM SOUP

TOASTER TARTS

TRADITIONAL IRISH STEW

TRIPLE FUDGE BROWNIES

TUNA PASTA SALAD

UPSIDE DOWN APPLE AND SODA BREAD TAR

 

 

ALASKAN SALMON and AVOCADO PASTA SALAD

6 oz Dry pasta (macaroni, penne, rotini -- or shells

1 can Alaska salmon (14 3/4 oz)

2 tablespoons French dressing

1 Red bell pepper -- thinly sliced

3 tablespoons Cilantro or parsley -- chopped

1 Lime -- juiced/rind grated

1 tablespoon Tomato paste

1/2 cup Sour cream

Paprika to taste

1 bunch Green onion -- thinly sliced

2 tb Light mayonnaise

3 Ripe avocados -- diced

Lettuce leaves to serve on

Cook the pasta according to package directions. Drain and toss with the French dressing. Allow to cool. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper and cilantro. Whisk together the lime juice and grated

rind, the mayonnaise, sour cream and tomato paste until thoroughly combined. Toss the pasta salad with the dressing. Season to taste with salt and pepper; cover and chill. Before serving, gently toss the avocados into the salad. Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprika for garnish.

 

BACON BUTTERMILK TART

WITH OAT AND WHOLE-WHEAT CRUST

Makes 6 to 8 servings

 

Although tarts and quiche would not be described as traditionally Irish, they form part of the new style of Irish cooking that uses indigenous ingredients such as bacon, buttermilk, cheese, leeks and oats in a modern context.

Crust:

1/4 cup old-fashioned oatmeal (McCann's Irish Oatmeal preferred)

1/2 cup whole-wheat flour

1/2 cup plus 2 tablespoons all-purpose flour

1 teaspoon salt

5 tablespoons cold butter (see note)

3 ounces swiss cheese, shredded (3/4 cup)

3 tablespoons water

 

Filling:

8 slices bacon

4 leeks, white part only, washed and sliced

4 eggs

1 3/4 cups buttermilk

4 ounces Dubliner Irish cheese, shredded (1 cup) (or other hard cheese)

1 tablespoon whole-grain mustard

Dash cayenne pepper

Salt, pepper

 

Lightly grease a 9- or 10-inch quiche pan.

 

To make crust: Combine oatmeal, flours, salt, butter and cheese in food processor and pulse until mixture resembles bread crumbs. Add water and mix to form a dough. Process lightly until it forms a ball. Cover with plastic wrap and refrigerate 30 minutes.

 

Turn dough out onto lightly floured surface. Roll or pat dough to form 12-inch-diameter circle. Transfer to quiche pan. Fold excess dough in and press against sides. Pierce crust with fork. Cover and chill about 30 minutes.

 

Preheat oven to 350 degrees. Line crust with foil and fill with pie weights. Bake about 12 minutes. Remove from oven. Remove foil and weights and let crust cool. Maintain oven temperature.

 

To make filling: Fry bacon in large skillet until crisp. Drain on paper towels and crumble over crust. Scatter leeks over bacon.

 

In large bowl, combine eggs, buttermilk, cheese, mustard, cayenne pepper and salt and pepper to taste. Pour filling over bacon and leeks. Bake 30 to 35 minutes or until filling is set.

 

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

 

BOW TIE PASTA WITH PESTO CHICKEN AND TURKEY SAUSAGES

 

1 12-ounce package dry bow tie (farfalle) pasta

1 tablespoon olive oil

2 cloves garlic, minced

4 precooked pesto smoked chicken and turkey sausages (Cantella brand; Reames also

likes chicken artichoke sausages, or use precooked sausages of your choice), thinly

sliced (16 ounces)

1 12- or 14-ounce jar roasted red bell peppers, drain, reserving liquid, slice into strips

Salt and fresh ground pepper to taste

Fresh grated parmesan cheese (for garnish)

 

Cook pasta according to package directions.

Meanwhile, heat olive oil in a large skillet and saute garlic for 1 minute. Add sausage, red pepper strips and 1 tablespoon liquid from red peppers (more if you prefer), stirring until heated through. Season with salt and pepper. Drain cooked pasta, toss with sausage mixture and garnish with parmesan cheese.

BREADS OF INDIA INFORMATION

A taste of India

Wholesome unleavened breads take many forms

BY DAKSHA THAKKARX

Special to the Mercury News

 

There is nothing less sophisticated than Indian flat breads.

 

The dough is made by mixing water and flour, which is kneaded, rolled into small circles and cooked on a griddle for a few minutes. Yet this bread offers wholesome taste and texture and good nutrition.

 

The bread Mom served me and my sisters as we sat around a small dining table at our home in Mumbai, then called Bombay, was simple and comforting. The warm, puffed rounds were freshly made and brushed with a bit of ghee (clarified butter).

 

Typically, Indian breads are not baked in ovens like leavened Western breads. They are cooked on the stove top, over an open fire or in the wood-burning clay oven called a tandoor.

 

The basic ingredient of most Indian breads is unbleached white whole-wheat flour, ground from the entire wheat berry, nothing added, nothing lost. It is nutritionally identical to whole-wheat flour sold in supermarkets (which is made from hard red wheat), but because it is made from soft winter wheat, it is much milder in flavor. The beige flour cooks quickly, and unlike dough made from American white flour, rolls easily.

 

Most Indian breads are unleavened. There are many varieties, including chapatis, pooris, phulkas and parathas. Leavened bread like nan, cooked in a tandoor-type oven, is from North India and is popular in North Indian cuisine. This is the most common type of bread served in Indian restaurants and buffets in the Bay Area. Made from white flour, this bread has a texture close to Western breads.

 

Parathas, which evolved in Mogul kitchens, are a good place for the novice baker of Indian breads to start.

 

I recommend using chapati flour, sold in Indian stores (see list at left) and labeled whole-wheat chapati atta. If you use supermarket flour, mix one part whole-wheat flour (not whole-wheat pastry flour) with one part unbleached all-purpose flour.

 

The tools you need are simple: a rolling pin and board, griddle or frying pan, and spatula. My rolling pin is 1/2 inch in diameter; yours might be 2 inches. Either would work. Use one that gives you a great feel for the dough as you roll it.

 

The easiest way to mix the dough is with your hands so you can feel the texture. It should be slightly firm and pliable but not springy like leavened bread dough.

 

The kneading and resting of the dough is key to the texture of Indian breads. The more you knead the dough, the softer the bread. Letting the dough rest allows the gluten in the flour to relax, making the process of rolling and shaping the bread easier while enhancing the texture of the bread.

 

As you get more comfortable with Indian breads, you can try new things. Different flour mixtures, variations in shape and a variety of cooking techniques produce a variety of breads, each with its own taste and texture. For example, using 20 percent lentil flour (there are more than a dozen kinds of lentil flour sold in local Indian markets) adds to the protein and gives the bread a unique texture and flavor. You will find that each kind of flour absorbs a different amount of moisture, but with your hands to guide you, you will be able to get the texture right.

 

As a child of 9, I learned to make dough by helping Mom in her kitchen. Her love for cooking and passion for passing it along made me want to do it right. Today I teach my son and daughter, and they have become a part of the Indian bread-making tradition.

 

Serve any of these delicious breads with soups on a cold day, with vegetable or meat dishes as a main meal, or with cucumber raita as a light lunch.

 

CHEESE RAVIOLI AND SPINACH SALAD

Serve this salad with hot bread, or brush flour tortillas with olive oil, sprinkle a little garlic powder with parmesan cheese over the tops and bake briefly, just until warmed through.

 

1 10-ounce package fresh spinach, rinsed and patted dry

1 25-ounce package frozen cheese ravioli (or ravioli of your choice), cooked according

to package directions, drained and kept hot

1 large red bell pepper, cut in a few rings for garnish, then the rest in bite-sized strips

2/3 cup vinaigrette-style salad dressing (Paul Newman's olive oil and vinegar, but his

balsamic vinaigrette is also good)

1 cup prepared deli salsa Rojo's medium; or hot salsa, according to taste

Pitted black olives (for garnish)

 

Place spinach in a large, shallow salad bowl and top with hot ravioli and sliced red pepper. Toss gently with vinaigrette and salsa, being careful to not break up ravioli. Garnish with bell pepper rings and black olives.

 

CHERRY CRUNCH

1 can cherry pie filling

1 15-16 oz can pineapple tidbits, drained

1 box yellow cake mix

1 stick margarine, melted

Layer all ingredients in an 8x8 square baking dish in the order listed. Bake

at 350 for 45 minutes. This easily doubles in a 13x9 dish.

CHICKEN AND RICE

Chicken parts(about 1-2 pounds, depending on how much you want to make)

2 cups uncooked rice

1 can cream of chicken soup

1 can cream of mushroom soup

1 4oz can sliced mushrooms

4 cups chicken bouillon( or if you have chicken stock)

dried herbs and spices( salt,pepper, garlic powder, onion powder, basil,

parsley, paprika, etc.(ones you like))

In large pot on stove, boil water to make chicken bouillon. When the bouillon dissolves, add the soups and mushrooms, and the spices and seasonings. Heat until all soups are diluted and mixture is well mixed. Meanwhile, pour uncooked rice in the bottom of a large baking dish, spread evenly. Place uncooked chicken pieces directly on the rice. When liquid is well mixed, pour over the chicken and rice. Cover tightly with foil and

bake in a 350* oven for an hour and a half. If you use chicken pieces with the skin on, grease will rise to the top of your chicken and rice. Skim this off.

 

CHICKEN MARSALA

 

Served with white rice or roasted potatoes and a green vegetable, this is always a favorite on the boat in any kind of weather.

 

5 6-ounce boneless skinless chicken breast halves

Salt and pepper

All-purpose flour for dusting chicken

1/2 cup olive oil

3 cloves garlic, chopped

1 pound sliced fresh mushrooms (5 cups)

3 cups Marsala wine

 

Season the chicken breast halves with salt and pepper; dredge in the flour. In a large skillet, saute chicken in the olive oil over medium-high heat until they are golden brown on both sides, about 3 to 4 minutes per side. Remove them from the pan and set aside.

 

Saute the garlic and mushrooms for a minute or 2. Add the wine and bring to a slow boil. Add the chicken back into the sauce and simmer 10 to 15 minutes. Place the chicken on 5 serving plates and spoon the sauce over the top of each one -- and dinner is ready.

 

CLAMS MASALA

 

1 pound clams

1 cup grated coconut (or unsweetened dry coconut)

4 tbsp garam masala (Indian spice blend, available in spice aisle or blend your own)

1/4 cup cooking oil

1 teaspoon black mustard seeds

1 medium onion, chopped

1 medium tomato, chopped

1 small green (raw) mango, peeled and chopped

1 sprig curry leaves

A pinch of asafetida (available in Indian markets)

Salt to taste

1/2 cup water

2 tablespoons tamarind pulp (available at Indian and Thai markets)

 

Open clams with a table knife, leaving them in their shells. Wash in salted water at least 3 times, to remove all grit and mud. Set aside. Roast coconut in a skillet over medium heat till golden brown. Remove from skillet. In a blender mix the roasted coconut and garam masala. Add a little water to make the mixture into a paste. In a wok, heat oil, saute mustard seeds till they pop (cover wok so that you aren't hit in the face by flying mustard seeds). Remove from heat, uncover and add onion, tomato, raw mango, curry leaves, asafetida and salt to taste. Return to heat and cook for 2 to 3 minutes. Add clams and 1/2 cup of water. Stir well. Add coconut and garam masala paste, mix well so clams are evenly coated. Cover and simmer on low heat for 6 to 8 minutes till clams are done. Last, stir in the tamarind pulp, and stir well till clams are evenly coated. Remove curry leaves before serving. Serve as an appetizer.

 

CORNED BEEF AND GLAZED CORNED BEEF

(Serves 6-8) slow-cooker

3-4 pounds corned beef brisket

Water

1/2 cups. chopped onion

2 garlic cloves minced

2 bay leaves

1 head cabbage, cut in wedges

Place corned beef in slow cooking pot. Barely cover with water. Add onions, garlic, bay leaves. Cover and cook on low 10-12 hours. If cabbage is desired, lift cooked corn beef out of pot, turn control to high and drop wedges of cabbage into corned beef broth. Cover and cook 20 to 30 minutes or until cabbage is done.

 

GLAZED CORNED BEEF

Cook corned beef, slow 10-12 hours. Covered with water. Drain; place on broiler pan or oven proof platter. combine 2 pounds prepared mustard, 1 1/2 teaspoon horseradish, 2 tablespoons red wine vinegar, 1/4 cup molasses. Brush on all sides of meat. Brown 400 degree oven for 20 minutes or until it begins to brown. brush with sauce several times and serve

CUISINE OF INDIA INFORMATION

Konkan coast yields cuisine rich in rice, coconut and sea's bounty

BY MIRA ADVANI HONEYCUTT

Special to the Mercury News

 

MUMBAI -- India's Konkan coast, stretching from Mumbai to Goa and Mangalore along the western edge of the country, is lush with rice fields and coconut palms. The Arabian Sea teems with creatures: pomfret and kingfish, shrimp, crab, clams, mussels and lobsters.

 

From street foods to trendy eateries, Mumbai, formerly known as Bombay, is a gourmet's paradise. The seaside shacks of Chowpatty Beach are renowned for their bhel-puri and chaat, spicy trail mixes of puffed rice and fine strands of crispy fried chickpea flour noodles tossed together with potatoes, yogurt and fiery chutneys. On the busy sidewalks of Mumbai, you can buy Chinese delicacies, tandoori kebabs, fresh sugar cane juice and the popular pau bhaji, a spicy mash of potatoes and vegetables heaped on a roll.

 

Then there are the expensive restaurants housed in five-star hotels. At the Oberoi Hotel's Regal Room, I savored Mediterranean-style grilled red snapper; at the Taj President Hotel, an exceptional Thai dinner; and at the hip new Indigo restaurant, California-style cuisine.

 

But most of all, Mumbai prides itself on the style of cooking known as Konkan coastal cuisine, based on coconut, rice and the bounty of the sea.

 

Grated, roasted or in its milky form, coconut lends body to the curries. Fine, unpolished and even red rice is not just boiled but served in the form of crepes like dosais (fine rice crepes) or spongy appams (thick pancakes), consumed at breakfast. Kanji (rice gruel) enhanced with coconut shavings and ghee (clarified butter) is another popular breakfast item.

 

There is heavy use of spices and fewer coconuts used during the rainy season. ``It keeps you warm, and you can't climb coconut trees in the rains,'' says Ananda Solomon, executive chef of Konkan Cafe at the Taj President Hotel.

 

Solomon learned cooking the old-fashioned way, in his mother's kitchen. He later honed his skills by traveling the Konkan coastal belt.

 

Walking me through the expansive kitchen, glistening with shiny brass bowls, Solomon points out that in the Konkan style of cooking, only copper or earthenware pots are used. Specific vessels are reserved for rice and curries. ``We don't mix the pots,'' he says.

 

Curries, what Westerners would call sauces, are usually prepared a day ahead of time, as the overnight infusion of spices enhances the dishes. The chef also believes in cooking dishes slowly. ``That's where the aromas and flavors come out,'' he says.

 

Indian cooking is all about balance, Solomon says. And the region's secret lies in the subtle combination of the spices. Besides coconut and tamarind, essential to coastal cooking, Solomon reels off a list of spices used in this region -- peppercorns, cardamom, cinnamon, star anise, coriander seeds and an assortment of chilies, among them, small red Goan, long dry Kashmiri and winter green chilies.

 

Exuding a tropical ambience, the tables at the Konkan Cafe are decorated with shiny brass platters lined with plantain leaves. Bowls cradling colorful chutneys -- fiery red chili and a cool mint, both flavored with freshly grated coconut -- serve as centerpieces. We start off with a spicy crab soup fragrant with curry leaves. Then come platters of clams masala, pomfret charcoal-grilled in plantain leaf and Mangalorean fish curry bursting with hot and sour taste of tamarind peppered with dry red chilies. The fiery flavors are cooled down by pineapple sassam, a dish sweetened with jaggery and spiked slightly with a sprinkling of Kashmiri chilies.

 

The rest of the menu reads like a poetic symphony in Konkan cuisine -- prawns with raw mango curry, mutton in coconut milk, green spicy chicken curry, fried squid Goan-style, charcoal-grilled eggplant, stuffed green chilies with yogurt, white pumpkin with Bengal gram, seasoned potato cakes with raw mangoes, pickled roast chicken East Indian-style and the house specialty taleli bombil, fried ``Bombay Duck,'' as the special fish of the region is called.

 

The following day, at Ankur restaurant, I savor distinctive Mangalorean flavors in dishes such as Yetti Rava -- jumbo prawns deep-fried in semolina batter and accompanied with spicy chili-coconut chutney. Prawns Karavali arrive floating in a coconut sauce spiced with red chilies, and Fish Thekady, the popular pomfret, comes dressed in a ginger-garlic marinade peppered with more red hot chilies. All this is of course cooled down with refreshing nimbu-pani (fresh lime juice topped with chilled club soda). We deviate briefly from seafood for kori roti with chicken curry. Succulent chunks of chicken cradled in a thick coconut-based curry are spooned over bits of kori roti (crispy rice pancakes) that within minutes soak up the spicy, rich curry.

 

I returned with memories but also with a handful of recipes from chef Solomon. And I set to work creating a recipe inspired by my visit.

 

DICEY REILLYS APPLE CAKE

1/2 pound unsalted butter

1 cup plus 2 teaspoons sugar

4 large eggs

1 1/4 cups cake flour

1 teaspoon baking powder

3 apples, peeled and sliced thin

1 1/2 teaspoons cinnamon

4 tablespoons Irish whiskey (optional)

 

Preheat oven to 350 degrees.

 

In a large bowl, cream butter and 1 cup of sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder. Fold into egg mixture.

 

Pour half of batter into a greased 9-inch or 10-inch springform pan. Arrange 2/3 of apples over batter. Sprinkle with cinnamon and most of remaining sugar. Cover with remaining batter. Place remaining apples on top of cake and sprinkle with rest of sugar. Bake in middle of preheated oven for 50 minutes. Remove from oven, let cool and sprinkle with Irish whiskey.

 

DINOSAUR RIBS

4 Beef Short ribs

1/4 c. water

2 tablespoons cider vinegar

1/4 teaspoon dry basil

1/4 teaspoon dry thyme

1/8 teaspoon hot pepper sauce

1/8 teaspoon salt

Line a jellyroll pan or sheet cake pan with aluminum foil, leaving 3" of foil at both ends.

Sprinkle 4 beef short ribs on all sides with salt and pepper. Arrange them in a single layer, ached above the pan, resting only on their tip ends. Bake uncovered at 350 until brown, about 30 minutes. Drain the grease by absorbing it with paper towels.

Coat the ribs on all sides with herb sauce made from water, vinegar, basil, thyme, hot pepper sauce and salt. Place them cut side down, close together but not touching, like a series of four commas. Cover with foil from both ends leaving their sides open slightly so that some steam can escape. Bake 45-60 minutes longer.

 

FARFALLETTE DOLCI

(Sweet bowknots)

Makes up to 7 dozen bowknots

6 eggs

3 tablespoons granulated sugar

1/4 teaspoon salt

1/2 teaspoon orange extract

1 teaspoon almond extract

3 cups flour

2 tablespoons butter

3 cups peanut oil

1/2 cup powdered sugar

 

Beat eggs lightly; add granulated sugar, salt and extracts. Blend thoroughly. Place flour on board; cut in butter. Add egg mixture. Knead until smooth ball is obtained. If dough is too soft, gradually add a little flour to make firm but not hard. Set aside for 30 minutes.

Cut dough into 4 sections. Roll on well-floured board until wafer-thin. Cut with pastry cutter into strips 6 inches long by 3/4-inch wide. Tie in individual bowknots. Fry bows about 3 minutes or until light brown in deep, hot peanut oil. Drain on absorbent paper; cool, sprinkle with powdered sugar.

 

FRAGRANT LEMON CHICKEN

 

1 apple - peeled, cored and quartered

1 stalk celery, chopped

1 (3 pound) whole chicken

salt to taste

ground black pepper to taste

1 onion, chopped

1/2 teaspoon dried rosemary, crushed

1 lemon, juiced

1 cup hot water

 

1 Place apple and celery in cavity of chicken. Rub skin with salt and pepper.

2 Place chicken in cooker. Sprinkle chopped onion, rosemary and lemon juice over chicken. Add 1 cup hot water and cover.

3 Cook on High for 1 hour. Switch to Low, cook for 6 to 8 hours, basting several times.

 

FRIED CABBAGE II

 

3 slices bacon

1/4 cup chopped onion

6 cups chopped cabbage

2 tablespoons water

1 pinch white sugar

salt and pepper to taste

1 tablespoon cider vinegar

 

1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2 Saute onion in the hot bacon grease. Stir in cabbage, water, sugar, salt and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. 3 Splash with vinegar before serving.

 

GLAZED IRISH TEA CAKE

 

3/4 cup unsalted butter, room temperature

1 cup sugar

2 teaspoons vanilla extract

2 large eggs

3 ounces cream cheese, room temperature

1 3/4 cups cake flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1 cup dried currants

2/3 cup buttermilk

Glaze

1/2 cup powdered sugar, sifted

2 teaspoons fresh lemon juice

 

Preheat oven to 325 degrees with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour. Cut a piece of parchment paper or waxed paper to fit bottom of pan. Set aside.

 

In a large bowl, cream butter, sugar and vanilla with a mixer until fluffy. Add eggs, one at a time, beating well after each addition until fluffy. Add cream cheese, mix until well combined.

 

Sift flour, baking powder and salt together into a large bowl. Place currants in a small bowl. Add 1/4 cup of the flour mixture to the currants. Stir currants until well coated. Add remaining flour to butter mixture, alternating with buttermilk. Mix until smooth. Use a wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula.

 

Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes. Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack.

 

Prepare glaze by combining powdered sugar and lemon juice in a small bowl. Stir until smooth. Spread glaze on warm cake. Let cake cool completely.

 

GRAHAM CRACKER CAKE

1 pkg. Honey Maid graham crackers

1 pt. heavy cream

Hershey's syrup (canned)

In small bowl whip heavy cream until it reaches a stiff peak. Add Hershey's syrup to taste by folding it in. Using 1/2 of the mixture spread mixture on crackers and put together making a rectangle or square depending on size of cake desired. Then take the remaining cream mixture and spread on top of cake and sides. Refrigerate cake for 12 to 24 hours before serving. This allows the cream to soften the crackers. Cut cake on the diagonal so layers show.

 

GREEN GRAPE SALAD

1 big tub cool whip

1 big container cottage cheese

1 or 2 packages pistachio pudding, dry

1 can crushed pineapple, drained really well

green grapes, washed and cut in half

 

Mix well, chill, serve.

 

GRILLADES WITH PAN GRAVY

1/4 cup all-purpose flour

2 Tbs. paprika

1 Tbs. dried oregano

1 Tbs. dried thyme

2 tsp. onion powder

1 tsp. garlic powder

1 tsp. cayenne pepper

1 tsp. salt

1 tsp. pepper

1 lbs. top round steak, cut into 8 pieces (or smaller)

1/4 cup oil, preferably olive

1 medium. onion, halved and sliced

1 cup beef broth

1 clove garlic, minced

1 each, red, yellow and green pepper, cut into thin strips

Combine 1st 9 ingredients. On work surface, pound beef to 1/4" thickness. Rub each side with 1 tsp. flour and spice mixture.. In a large skillet heat oil to medium. Add meat and cook until browned, about 4 minutes per side. Remove and set aside. Reduce heat to low. To juices in skillet stir in reserved flour mixture. Cook, stirring constantly, until combined, about 1 minute. Add onion and garlic; cook until onion softens, about 10 minutes. Add broth and reserved beef. Cover and cook, turning occasionally, until meat is tender, about 1 1/2 hours. Transfer meat to serving platter, cover to keep warm. Increase heat to high. To juices in skillet add peppers, cook until softened slightly, about 10 minutes. Serve peppers and gravy with beef.

 

 

 

 

GUINNESS MARINATED STEAKS

For marinade:

1 1/2 cups Guinness stout

1 1/2 cups chicken stock

2 sprigs thyme

1 teaspoon Worcestershire sauce

1/2 teaspoon milled peppercorns

1 bay leaf

1/4 pound unsalted butter, cut in 4 pieces

For steaks:

4 (10-ounce) trimmed sirloin steaks

Ground black pepper to taste

For chived potato and tomato:

2 large cooked (boiled) potatoes, peeled and sliced lengthwise

1 clove garlic, crushed

1 teaspoon olive oil

1 tablespoon chopped chives

4 plum tomatoes, peeled, seeded, and cut in chunks

1 teaspoon pepper

 

For marinade: Combine all ingredients except butter in a deep dish. Immerse trimmed steaks in marinade and refrigerate for 8 hours.

 

Pour marinade into a saucepan and bring to a boil, skimming off foam that rises to the surface. Reduce marinade by half.

 

Remove from heat. Strain through fine mesh strainer. When slightly cooled, whisk in butter, 1 piece at a time, until it is totally incorporated into sauce.

 

For steak: Grill steaks to desired doneness.

 

For chived potato and tomato: Rub potatoes with garlic, oil, salt and ground peppercorns. Lay flat on a sheet pan. Place potatoes on grill and grill on both sides until golden brown. In a large serving platter, overlap potatoes into a circle. Place tomato chunks on top of potatoes and sprinkle with chopped chives.

 

To serve: Lay sirloin steaks to one side of the chived potato and tomatoes. Pour sauce around steaks.

 

IRISH APPLE CAKE

Serves 6 (approximately)

 

Apple cakes like this one are the traditional dessert in Ireland. The recipe varies from house to house and the individual technique has been passed from mother to daughter in farmhouses all over the country for generations. It would originally have been baked in a bastible or pot beside an open fire and later in the oven or stove on tin or enamel plates. These are much better than ovenproof glass because the heat travels through and cooks the pastry base more readily -- worth remembering, as a pie with a soggy base is not attractive! In Ireland all apple cakes are made with cooking apples.

 

2 cups flour

1/3 teaspoon baking powder

8 tablespoons (1 stick) butter

2/3 cup superfine granulated sugar

1 egg, free-range if possible, beaten

1/2 to 2/3 cup milk, approx.

1 to 2 cooking apples

2 or 3 cloves (optional)

Beaten egg to glaze

 

Sieve the flour and baking powder into a bowl. Rub in the butter with your fingertips until it resembles the texture of bread crumbs. Add1/2cup sugar, then make a well in the center and mix together with the beaten egg and enough milk to form a soft dough. Divide in two. Put one half onto a greased ovenproof plate (9 inches in diameter) and pat it out to cover. Peel, core and chop up the apples. Place them on the dough with the cloves, if used, and add the remaining sugar, depending on the sweetness of the apples. Roll out the remaining pastry and fit it on top. (This is easier said than done as this 'pastry' is very soft like scone dough. You may need to do a bit of patchwork if it breaks.) Press the sides together and cut a slit through the top crust. Brush with beaten egg wash and bake in a moderate oven at 350 F for about 40 minutes, or until cooked through and nicely browned. Dredge with superfine sugar and serve warm with dark brown sugar and softly whipped cream.

 

IRISH POTATO CAKE

 

2/3 cup shortening

2 cups white sugar

2 eggs

3/4 cup milk

2 cups all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

2 teaspoons ground cinnamon

2 teaspoons ground cloves

2 teaspoons ground nutmeg

2 cups mashed cooked potatoes

1 cup chopped walnuts

1 cup raisins

 

1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, salt, cinnamon, cloves and nutmeg. Set aside.

2 In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour mixture alternately with the potatoes and milk. Stir in nuts and raisins.

3 Pour into a 10 inch Bundt pan. Bake in the preheated oven for 90 to 120 minutes, or until a toothpick inserted into the cake comes out clean.

 

IRISH SODA BREAD

A very easy, very good tasting bread. Best if made the day before, or several hours before serving.

 

3 cups all-purpose flour

1 tablespoon baking powder

1/3 cup white sugar

1 teaspoon salt

1 teaspoon baking soda

1 egg, lightly beaten

2 cups buttermilk

1/4 cup butter, melted

 

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9 x 5 inch loaf pan.

 

2. Combine flour, baking powder, sugar, salt, and baking soda. Blend eggs and buttermilk, and add all at once to the flour mixture. Mix just until moistened. Stir in butter, and mix well. Pour into prepared pan.

 

3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool. Wrap in foil for several hours or overnight for best flavor.

 

IRISH WHOLE WHEAT SODA BREAD

 

3 cups whole-wheat flour

1 cup all-purpose flour

1 tablespoon salt

1 teaspoon baking soda

3/4 teaspoon baking powder

1 1/2 cups buttermilk

 

In a large bowl, sift together both flours, salt, baking soda and baking powder until well-combined. Add enough buttermilk to make a soft dough, but firm enough to hold its shape.

 

Knead on a lightly floured board for 2 to 3 minutes, until dough is quite smooth and velvety. Form into a round loaf and place in a well-buttered, 8-inch cake pan or on a well-buttered cookie sheet. Cut a cross on the top of the loaf with a floured, very sharp knife.

 

Bake in a preheated 375-degree oven for 35 to 40 minutes or until the loaf is nicely browned and sounds hollow when thumped with the knuckles. The cross will have spread open, which is characteristic of soda bread.

 

LAMB WRAPPED IN BUTTERMILK CRUST

Makes 4 servings

 

This succulent lamb dish, which makes an impressive special-occasion meal, was created by Dublin chef Neil McFadden. The lamb is braised in stock with a good dash of Irish whiskey, wrapped in bacon slices, then encased in a buttermilk dough.

 

Lamb:

2 tablespoons vegetable oil

1 3- to 4-pound boneless shoulder of lamb, rolled and tied

1 carrot, peeled and sliced

1 onion, sliced

1 rib celery, sliced

11/4 to 11/2 cups lamb stock or canned low-sodium chicken broth

2 tablespoons Irish whiskey

10 slices bacon, preferably Irish bacon

 

Dough:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 package active dry yeast (1 teaspoon)

1 tablespoon vegetable oil

1/4 cup boiling water

1/2 cup buttermilk

Egg wash (1 egg mixed with 11/2 tablespoons cold water)

2 tablespoons sesame seeds

Salt, freshly ground pepper

 

To make lamb: Heat oil in Dutch oven or flameproof casserole over medium heat. Add lamb and brown on all sides, about 10 minutes. Transfer to plate. Add carrot, onion and celery to pan to make a "bed" for the lamb. Return meat to casserole and add enough stock to come about two-thirds of way up the meat. Add whiskey. Reduce heat to simmer, cover and cook until meat is tender, about 2 hours. Transfer lamb to plate and let cool. Set aside.

 

Let cooking liquid stand 10 minutes, then skim off fat. Strain and set aside.

 

When lamb has cooled, remove string and wrap meat in bacon. Secure with toothpicks. Lightly grease baking sheet large enough to hold meat.

 

To make dough: Combine flour, salt and yeast in large bowl. Mix together oil, boiling water and buttermilk. Add to dry ingredients and mix well.

 

On lightly floured surface, knead until smooth, elastic dough is formed, about 5 minutes. (A little extra flour or liquid can be added, if necessary.) Roll dough out to a size big enough to wrap around meat. Place meat in center and roll dough around it. Pinch edges to seal.

 

Place wrapped meat seam side down on prepared baking sheet and set aside until dough has puffed up to twice its size, 10 to 15 minutes. Brush egg wash over dough and sprinkle with sesame seeds.

 

Preheat oven to 400 degrees. Bake for 15 minutes, then reduce heat to 325 degrees and bake until dough is golden brown, about 30 minutes. Remove from oven.

 

Boil reserved cooking liquid over medium-high heat until reduced by half. Season with salt and pepper to taste.

 

To serve, cut 1 thick slice per serving and spoon 1 tablespoon reduced cooking liquid over top. Pass rest in serving dish.

 

LEEK AND POTATO SOUP

WITH BUTTERMILK CREAM

Makes 8 servings

 

Brotchan foltchep (from the Irish words meaning "broth" and "leeks") is a traditional leek and oatmeal soup that has been served in Ireland for generations. Most cooks combine leeks with potatoes; the addition of buttermilk is a new twist.

 

1/4 cup butter (1/2 stick)

2 pounds potatoes, peeled and sliced

1 pound leeks (white and pale green parts), washed and sliced

1 onion, chopped

1 celery rib, sliced

5 cups low-sodium chicken broth

21/2 cups milk (divided)

1 bay leaf

1 tablespoon dried parsley

Salt, ground white pepper

1/2 cup buttermilk (divided)

1/4 cup chopped fresh chives

 

In large saucepan, melt butter over medium heat. Add potatoes, leeks, onion and celery and cook, covered, 5 to 7 minutes, stirring frequently. Add broth,1/2cup milk, bay leaf, parsley and salt and pepper to taste. Reduce heat to low and cook, covered, until vegetables are tender, 25 to 30 minutes.

 

Discard bay leaf. Let soup cool 10 to 15 minutes. Transfer to blender or food processor and process in batches until smooth. (To make ahead, cover and refrigerate for up to 12 hours.)

 

To serve, heat soup in saucepan over medium heat. Stir in remaining 2 cups milk and heat through. Ladle soup into bowls and swirl 1 tablespoon buttermilk into each serving. Sprinkle with chives.

 

LEEK FRITTATA

Makes 6 servings

 

2 tablespoons olive oil

2 large leeks (about 11/2 inches at the root end), cleaned, white and pale green portions

thinly sliced into rings

8 eggs

2 tablespoons sour cream

1/3 cup freshly grated parmesan cheese, plus additional for serving

2 tablespoons snipped fresh chives, plus chopped fresh chives for garnish

1/2 teaspoon salt

1/4 teaspoon white pepper

 

In a 10-inch ovenproof skillet or omelet pan (preferably nonstick), warm the olive oil over medium-high heat. Add the leeks and saute, stirring occasionally, until the leeks are tender, 7 or 8 minutes. Remove the pan from the heat.

 

Meanwhile, whisk eggs lightly. Whisk in the sour cream, parmesan cheese, chives, salt and pepper.

 

Preheat the broiler.

 

Place the skillet back on low or medium-low heat. Gently pour in the egg mixture, stirring to evenly distribute the leeks throughout the eggs. Reduce the heat to low and cook, without stirring, for about 8 minutes, or until the eggs are set and only the top remains uncooked.

 

Place the pan under the broiler for 1 to 3 minutes, until the frittata top is lightly browned and the eggs are completely set.

 

Loosen the frittata with a large spatula and slide it onto a serving platter. Sprinkle with additional parmesan cheese and a sprinkling of chives. Cut a generous wedge for each diner.

 

If the frittata is too set in the pan to be removed in one piece, don't fret! Simply -- but gently -- cut the wedges in the pan.

 

LEMON BUTTERMILK TART

Makes 8 servings

 

Dough:

11/3 cups all-purpose flour

2 tablespoons granulated sugar

1/4 teaspoon salt

1/2 cup cold unsalted butter, cut into pieces (1 stick; see note)

1 egg yolk

11/2 tablespoons ice water

 

Filling:

3/4 cup buttermilk

1/2 cup granulated sugar

2 eggs

5 tablespoons lemon juice

2 tablespoons all-purpose flour

1/2 teaspoon grated lemon peel (yellow part only)

 

Grease and flour 9- or 10-inch tart pan with removable bottom.

 

To make dough: Combine flour, sugar and salt in large mixing bowl. Add butter, and with pastry cutter, 2 knives or fingers, cut or work butter into flour until consistency of crumbs.

 

Whisk together egg yolk and ice water in small bowl. Pour yolk mixture into flour mixture and stir to blend. Gather dough and press together until it forms a ball. Cover with plastic wrap and refrigerate 1 hour.

 

Remove dough from refrigerator 20 minutes before rolling. Lightly flour pastry board or work surface. Roll out dough to 12-inch circle about1/4inch thick. Transfer to tart pan. Fold excess dough in and press against sides. Freeze crust until firm, about 30 minutes.

 

Preheat oven to 350 degrees.

 

Line crust with foil and fill with pie weights. Bake at 350 degrees until crust is set, about 12 minutes. Remove foil and weights and bake until crust is golden, about 10 to 12 minutes more. Remove from oven and let crust cool.

 

To make filling: Whisk together buttermilk, sugar, eggs, lemon juice, flour and grated lemon peel in medium bowl. Pour into crust. Bake until filling is set, about 30 minutes. Cool completely. Chill until cold.

 

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

 

LETTUCE AND NUTMEG SOUP

2 cups Boston (Bibb) lettuce leaves

1/2 cup finely diced leeks

1/2 cup finely diced onion

1/2 cup finely diced celery

1 pound potatoes, peeled and diced

1 quart chicken stock

1/8 teaspoon nutmeg

1/2 cup heavy cream

2 tablespoons oil or clarified butter

2 cloves garlic, crushed

1 cup 1/4-inch cubes fresh bread

 

Blanch lettuce leaves in boiling salted water; drain and plunge into ice-cold water.

 

Simmer vegetables and potatoes in chicken stock, about 50 minutes. Strain solids. Blend in food processor. Add liquid to solids and process until smooth.

 

Combine drained lettuce leaves with some of the pureed soup. Puree in food processor.

 

Return to saucepan and add nutmeg. Bring to a boil. Add cream. Correct seasoning and consistency. Add stock to achieve smooth consistency and check for salt and pepper.

 

Heat oil on medium heat in a saute pan. Add garlic. Fry bread cubes in the oil until golden brown. Place on kitchen paper towels to dry.

 

Pour soup into warmed soup plates and top with croutons.

 

LIGHT TURKEY PICADILLO

1 pound lean ground turkey

2 teaspoons olive oil

1 cup chopped onions

1 clove garlic -- minced

1/2 cup green bell pepper -- diced

2 tablespoons chiles -- diced

14 1/2 ounces whole tomatoes -- canned, chopped

1/2 cup raisins

1 large potato -- peeled and cubed

2 tablespoons capers -- drained

1 teaspoon kosher salt

3 tablespoons barbecue sauce

Brown the turkey in a large nonstick skillet. Remove to a plate and wipe out the pan. In the same skillet, heat the oil and cook the onions, garlic, and bell peppers, covered, until golden. Stir frequently.

Stir the remaining ingredients into the pan and return the turkey to the skillet. Loosely cover and simmer for 20 minutes. While it is cooking, add water a tablespoon at a time if the sauce is too dry (this will depend on the type of barbeque sauce used). serves 4

 

MANDARIN ORANGE SALAD

1 big tub cool whip

2 small cans mandarin oranges

1 can chunk pineapple (I sometimes use 2)

1 big container cottage cheese

1 or 2 packages orange Jell-O, dry

Mix in big bowl, garnish as desired.

 

MANGALOREAN FISH CURRY

Serves 4

8 to 10 small fresh red chilies (not Thai peppers), or 4 to 5 for mild curry

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 teaspoon black mustard seeds

8 to 10 black peppercorns

4 tablespoons freshly grated coconut (or unsweetened dry coconut)

1/2 teaspoon turmeric

3 teaspoons tamarind pulp (available in Indian and Thai grocery stores)

6 to 8 cloves garlic, divided use

2 medium onions, peeled and cut in chunks, divided use

4 tablespoons cooking oil

1 sprig curry leaves (available in Indian groceries)

4 catfish fillets or snapper, 4 ounces each (Solomon uses pomfret)

 

Mix in a blender chiles, coriander, cumin, mustard seeds, peppercorns, coconut, turmeric and tamarind. Add 4 cloves garlic and one onion. Puree masala till well blended. Set aside. Chop remaining onion and garlic. Heat oil in a non-stick skillet and saute onion and garlic till golden brown, about 2 to 3 minutes. Add the blended masala. Stir well for 2 to 3 minutes. Add fish fillets and coat the pieces evenly with the masala. Add sprig of curry leaves. Cover and simmer on low heat for 5 to 8 minutes or till fish is done. Remove curry leaves. Serve with steamed basmati rice and papadums.

 

MICROWAVE FUDGE

1 pound package 10x sugar

1/2 cup cocoa (not sweetened) powder

1/4 cup evaporated milk

i/2 cup butter (or oleo)

2 teaspoons vanilla

nuts (crushed or whole)

Line a 8x8x2 inch pan with foil. Set aside.

Sift 10x sugar and cocoa into a 2 quart microwave safe dish. Add the evaporated milk and butter: DO NOT STIR. Place in microwave oven for 2 1/2 minutes, or until butter is

just melted. Add vanilla, stir until everything is well blended. Pour into foil lined pan. Place in freezer for 10 minutes to set. Sprinkle with nuts, or place whole nuts on top, cut and enjoy.

MINT PARATHAS BREAD

Makes 8

2 cups chapati flour (available in Indian markets; or substitute 1 cup each whole wheat flour and all-purpose flour)

1/2 teaspoon salt

1 1/2 tablespoons vegetable oil

1/2 cup coarsely chopped fresh mint leaves

3/4 cup warm tap water, plus more if necessary

Extra vegetable oil for brushing bread

 

Combine flour and salt in a large bowl. Stir in oil and mint. Add water and mix with your hands until the dough holds together. If your dough is too soft, you will have a hard time rolling it out. If the dough is very firm, you might be able to roll it out but it will yield drier, crisper bread. Adjust the water accordingly, adding a few more drops if dough is stiff or a light sprinkling of flour if dough is sticky.

 

Turn dough onto a lightly oiled work surface and knead until it is smooth and elastic, 3 to 4 minutes. Place the dough in a bowl. Cover with plastic wrap and let rest 30 minutes. The dough is now ready to roll and cook. Or if you prefer, slip the dough into a plastic bag and refrigerate for up to 3 days.

 

Divide the dough into 8 equal portions and roll each into a ball. To make each paratha, press one ball to make a patty, then roll the patty into a very thin round about 8 inches in diameter.

 

To cook, heat an ungreased non-stick griddle or frying pan over medium-high heat. Place a round of dough on griddle and cook until the bottom is lightly speckled with brown, about 30 seconds. Turn over and cook until the other side is lightly browned. Brush paratha lightly with oil, turn again, and continue to cook until both sides are golden and speckled with brown. During the final cooking the bread will bubble and puff. If it does not, press edges of the paratha with a spatula to help it puff. Serve warm or at room temperature. If you make these ahead and wish to serve warm, wrap parathas loosely in a paper towel and reheat in a microwave oven for 20 to 30 seconds. (Too long a period of heating in the microwave will make the bread tough.)

 

Variations:

Cilantro parathas: Use 1/2 cup coarsely chopped cilantro leaves in place of mint.

 

Seeded parathas: Use 2 teaspoons untoasted cumin seeds, dill seeds, sesame seeds or poppy seeds in place of mint.

 

Tomato and garlic parathas: Use 2 tablespoons tomato paste, 8 cloves mashed garlic and 1/2 teaspoon dry basil in place of mint. This paratha is especially good stuffed with mozzarella cheese

 

Spinach parathas: In a blender, puree 1 cup spinach leaves with 1/2 cup water. Use as part of liquid when making dough.

 

Note: How you bake your bread on the griddle is very important. Too high a heat burns the outside of the bread before the inside has a chance to cook. Cooking on low heat produces leathery, hard bread. A medium-high heat, with constant watching, is key to well-cooked bread.

 

MONSTER COOKIES

 

4 medium Eggs

1 pound Brown Sugar

1 1/3 cups Sugar

1 1/2 teaspoons Vanilla

2 teaspoons Corn Syrup

3 teaspoons Baking Soda

3/4 cup Margarine

1 pound Peanut Butter

8 cups Quick Cooking Oats

1 cup Chocolate Chips

1 cup M&M's plain chocolate candies

Mix in order of ingredients. Drop by spoonfuls onto greased cookie sheet. Flatten with fork. Bake 12 minutes at 350 degrees F. Do not overbake! (These cookies contain NO flour. They may be baked as bar cookies)

 

MUSTARD CRUSTED SALMON

Makes 4 servings

 

11/4 pounds center-cut salmon fillets, cut into 4 portions

Salt and freshly ground black pepper to taste

2 tablespoons reduced-fat sour cream

1 tablespoon coarse-grained mustard

2 teaspoons fresh lemon juice

4 lemon wedges

 

Preheat broiler. Line a metal pan with foil, then lightly oil or coat it with nonstick cooking spray.

 

Place salmon pieces, skin side down, in prepared pan. Season with salt and pepper.

 

In a small bowl, combine sour cream, mustard and lemon juice. Spread evenly over salmon.

 

Broil salmon 5 inches from heat source for 10 to 12 minutes, or until opaque in the center. It should flake easily with a fork. Serve with lemon wedges.

 

NACHO CHICKEN

1 bag of chicken breasts cut up and cooked

1 can of milk

1/2 can of water

1 tsp celery seed

1-2 jar of mild green chilies, depending on how much of a kick you want

a little salt and pepper

4 cups of cheddar cheese

pkg of Nacho cheese chips crushed

In a pan, cook chicken, milk, water, celery seed, salt and pepper, and chilies until hot. In 13x9 cake pan layer a portion of the chips, then cheddar cheese, then the meat mixture, then the rest of the cheese, topping with the rest of the chips. Bake at 350 until cheese is melted and mixture is bubbling. (About 25-30 min.) Let set for about 5 minutes. Then cut and serve. Serve with a salad and garlic bread.

 

OATTY BROWN BREAD

Makes 1 loaf

 

3 cups all-purpose flour

11/2 cups whole-wheat flour

1/2 cup quick-cooking oatmeal (McCann's Quick Cooking Irish Oatmeal preferred)

1/3 cup regular old-fashioned oatmeal (McCann's Steel-Cut Irish Oatmeal preferred),

plus extra for top (divided)

21/2 teaspoons baking soda

1/3 cup granulated sugar

1/4 cup cold butter or margarine, cut into small pieces (1/2 stick; see note)

21/4 cups buttermilk

 

Lightly dust surface of cookie sheet with flour.

 

In large bowl, stir together flours, both kinds of oatmeal, baking soda and sugar. Using pastry cutter or fingers, work in butter until it resembles coarse crumbs. Make well in center and with wooden spoon gradually stir in buttermilk until dough is soft but manageable.

 

Turn dough out onto lightly floured board and knead about 1 minute. Shape dough into ball and place in center of prepared baking sheet. Flatten dough into circle about 11/2 inches thick. With sharp knife that has been dipped in flour, make a cross through center of bread so that it will easily break into quarters when baked (do not cut all the way through). Sprinkle a little regular oatmeal over top.

 

Preheat oven to 425 degrees. Bake 30 to 35 minutes (check after 20 minutes and, if browning too quickly, reduce heat to 350 degrees) until nicely browned and skewer inserted into center comes out clean.

 

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

 

ONE SKILLET CORNED BEEF HASH

 

2 tablespoons vegetable oil

2 onions, chopped

4 potatoes, peeled and chopped

2 (12 fluid ounce) cans corned beef

1 tablespoon ground black pepper

5 tablespoons cider vinegar

 

1 Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

 

OREGANO CHICKEN AND VEGETABLES

This meal-in-a-skillet is redolent with the scents of oregano and garlic. Accompany the chicken-and-vegetable mixture with steamed rice.

 

11/2 to 2 pounds meaty chicken pieces, skinned

1/4 teaspoon salt

1/8 teaspoon black pepper

Nonstick cooking spray

1 clove garlic, minced

1 lemon, thinly sliced

1 large tomato, peeled and chopped (3/4 cup)

1/2 cup pitted ripe olives

1/4 cup chopped onion

1/4 cup snipped fresh parsley

1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed

1/8 teaspoon ground red pepper

1/4 cup dry white wine or chicken broth

3/4 cup chicken broth

1 medium green sweet pepper, cut into strips

1 medium red sweet pepper, cut into strips

 

Sprinkle chicken with salt and pepper. Lightly coat a nonstick skillet with nonstick cooking spray. Cook chicken over medium heat about 15 minutes or until light brown, turning once. Reduce heat.

 

Place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in skillet. Sprinkle with ground red pepper. Add the wine and the 3/4 cup broth. Simmer, covered, for 15 minutes.

 

Add the remaining tomato and the sweet peppers. Cook, covered, for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink. Transfer the chicken and vegetables to a platter. If desired, garnish with remaining lemon slices. Makes 4 servings.

 

ORZO BAKED WITH SPINACH AND TALEGGIO

Makes 4 servings

1/2 pound orzo pasta

1 10-ounce package frozen chopped spinach, thawed

5 ounces Taleggio cheese (see note)

Salt and freshly ground black pepper

 

Preheat oven to 400 degrees.

 

Bring large pot of salted water to a boil. Add orzo and cook for 10 minutes. Add spinach and cook for 2 to 3 minutes more, or until orzo is tender. Remove to colander and drain well.

 

Cut rind from cheese, then cut cheese into small pieces.

 

Put orzo mixture in 9-by-11-inch shallow oval casserole or other 2-quart casserole. Add cheese and mix well. Add salt and freshly ground black pepper to taste. Bake for 8 minutes.

 

Serve immediately, or cover and store in refrigerator. Reheat later for 5 minutes or more at 400 degrees.

 

Note: You can find this Italian cheese in most specialty markets.

 

PACZKIS

The following is the Nowak family recipe for paczkis, jelly-filled yeast doughnuts.

 

3 tablespoons granulated sugar

31/2 teaspoons active dry yeast

1 cup whole milk, heated to 105 to 115 degrees F

7 tablespoons unsalted butter

1 cup powdered sugar

3 eggs

2 egg yolks

1/4 cup rum

31/2 cups all-purpose flour

Pinch salt

3/4 cup filling of choice, such as raspberry or blueberry preserves

Shortening or vegetable oil for deep-frying

 

Stir sugar and yeast into warm milk; set aside until it bubbles, 15 minutes.

 

Melt butter in microwave oven; set aside to cool to room temperature. Beat together powdered sugar, whole eggs and yolks in small bowl until well-combined. Beat in rum. Set aside.

 

Place flour, salt, yeast mixture and egg mixture in bowl of electric mixer with paddle attachment. Beat until flour is combined and dough is stretchy, about 3 minutes. (Or beat by hand 10 minutes.) Add melted butter; mix until well-combined, about 1 minute. Cover bowl with towel; let stand in warm place until doubled in size, about 11/2 hours.

 

Place dough on lightly floured surface. Stretch and pat until 1/4-inch thick. Cut into 3-inch circles using glass or biscuit cutter. Place1/2teaspoon of the filling in center of each circle. Fold dough over filling; pinch edges together, making a ball. Place on floured parchment or wax paper. Cover with towel. Let stand in warm place 45 minutes.

 

Heat shortening in deep-fat fryer, deep saucepan or wok until deep- frying thermometer reaches 360 to 370 degrees F. Have hot fat at least 3 inches deep. Fry paczkis, a few at a time, until brown on all sides, about 4 minutes. Drain on paper towel-lined plate. Sprinkle with powdered sugar while still warm.

 

PASTA CON SARDE

(Pasta with sardines)

Makes 10-12 side-dish servings

 

4 medium onions, chopped

(2 cups)

1/4 cup olive or cooking oil

1 29-ounce can tomato puree

1 tomato can of water

2 tablespoons sugar

1 15-ounce can condimento per pasta con sarde (available at Italian groceries)

1/4 cup pine nuts

2 cups dry bread crumbs

2 tablespoons olive or cooking oil

Several dashes pepper

10 to 12 servings hot cooked spaghetti (about 2 pounds)

 

In large, heavy saucepan or Dutch oven, cook onions in oil until tender but not brown. Add tomato puree, water and sugar. Simmer, uncovered, 10 to 15 minutes. Break up fish in condimento; add to tomato mixture, along with pine nuts. Simmer, uncovered, 2 hours, stirring frequently. Stir every 5 to 10 minutes the last 30 minutes to prevent sticking.

 

In heavy skillet, toast bread crumbs with 2 tablespoons oil and the pepper. Serve sauce over hot spaghetti. Sprinkle with bread crumbs.

 

PASTA PRIMAVERA

Though primavera means spring in Italian, you can make this colorful pasta any time of the year. In fact, summer may be the best time when there is so much good local produce around. Because you have a great deal of flexibility with this dish, select the best vegetables the market has to offer that day. Other than those listed below, you could use broccoli, carrots, summer squash, and zucchini. Alternative herbs include chervil, chives, Italian parsley, oregano, tarragon, and thyme.

 

Olive oil spray

1 medium onion (about 8 ounces)

8 ounces button mushrooms

1 7-ounce jar roasted red bell peppers

2 teaspoons salt plus additional for seasoning

8 ounces asparagus or green beans

8 ounces sugar snap peas or snow peas

1 clove garlic

1/2 cup well-packed fresh basil leaves

1 cup part-skim ricotta

2/3 cup whole milk

1/2 teaspoon freshly ground pepper plus additional for seasoning

12 ounces any short fresh pasta such as penne or fusilli, or dried capellini (angel hair)

1 cup cherry tomatoes

Grated Parmesan cheese to pass at the table

 

Run the hot-water tap and put 2 quarts hot tap water in each of 2 pots (one large enough to eventually hold all the water, asparagus, peas, and pasta). Cover and bring both pots to a boil over high heat, 8 to 10 minutes.

 

Meanwhile, spray a 12-inch, nonstick saute pan with olive oil spray and put it over medium heat. Cut off a thin slice from the top and bottom of the onion. Halve the onion lengthwise, then peel each half. Cut the halves crosswise into thin half-moon slices. Add the onion to the saute pan. Thinly slice the mushrooms. Add to the saute pan. Increase the heat to medium-high, stir, and cover. Drain the red bell peppers. Coarsely chop. Add to the saute pan and stir. Season with salt to taste and cook the vegetables until they begin to soften but are still firm, about 3 minutes.

 

Meanwhile, cut off the bottom inch from the asparagus spears (or the tips of the green beans) and cut into 1-inch-long pieces. Break the stem ends off the sugar snap or snow peas and peel off the strings, if desired.

 

Peel the garlic. With the motor of a food processor running, drop the garlic down the chute to finely chop. Stop the motor and scrape down the sides with a rubber spatula. Add the basil leaves and pulse until chopped. Add the ricotta, milk,1/2teaspoon pepper, and salt to taste. Puree until smooth. Scrape into a large mixing or serving bowl. Add the vegetables from the saute pan and mix well.

 

As soon as the pasta water boils, pour the water from the smaller pot into the larger pot. If using dried capellini, break the pasta in half. Add the pasta to the pot with the 2 teaspoons salt, the asparagus, and peas. Stir well, cover, and return to a boil. Stir well again, partially cover, and cook for 3 to 4 minutes, stirring at least one more time, or until the pasta is done to your taste.

 

Meanwhile, cut the cherry tomatoes in half and add to the mixing bowl. Just before the pasta and vegetables are done, scoop out and reserve 2/3 cup of the cooking water. Drain the cooked vegetables and pasta, leaving some water clinging to them. Add to the mixing bowl. Toss and gradually add the reserved pasta cooking water, 1/3 cup at a time, until the pasta is well coated with sauce. Adjust seasoning with additional salt and pepper, if necessary. Pass the Parmesan at the table.

 

PASTA WITH MEAT SAUCE

2 large cloves garlic

1 medium onion

1 tablespoon olive oil

1 pound lean ground beef

1/4 pound Italian sausage meat or ground pork

1 large can (28 ounces) crushed tomatoes

1 teaspoon good quality dried oregano

Hot pepper flakes to taste

Salt and freshly ground black pepper

1 pound dried capellini or any fresh unstuffed pasta

4 large sprigs parsley, preferably Italian flat-leaf variety

Grated Parmesan cheese at the table

 

Put 2 quarts hot tap water in each of 2 pots (one large enough to eventually hold all water and pasta). Cover and bring both pots to boil over high heat, 8 to 10 minutes.

 

Meanwhile, put 12-inch saute pan or Dutch oven over medium-high heat. Peel garlic. Peel and quarter onion. Put garlic and onion in food processor. Pulse just until chopped. (Or chop by hand.) Put oil in saute pan. Add garlic and onions and increase heat to high. Stir and cook 2 minutes.

 

Add beef and pork and cook just until meat loses its color, about 2 1/2 minutes. Break up any clumps of meat with wooden spoon. Add tomatoes, oregano and hot pepper flakes, if desired. (Hot pepper flakes may also be added by each person at the table.) Rinse out can of tomatoes with 1/2 cup water and add to pan. Stir well, cover and bring to boil. Uncover, reduce to brisk simmer, and season with salt and pepper to taste.

 

When pasta water boils, pour water from smaller pot into larger pot. Add 1 tablespoon salt and pasta. Stir well, cover and return to boil. Stir well again, partially cover, and cook 2 to 4 minutes, stirring a few more times, or until pasta is done to your taste.

 

While pasta cooks, chop parsley leaves and add to tomato sauce. When pasta is cooked, drain and top with meat sauce. Pass the grated Parmesan at the table.

 

PASTIES

" Pie crust pastries filled with potato, onion, rutabaga and pork, then buttered and baked to a golden finish. Very easy to make. These freeze really well for a quick lunch. Use diced beef instead of pork, if desired. "

 

1 recipe pastry for a 9 inch double crust pie

5 baking potatoes, peeled and sliced

1 onion, chopped

1 cup diced rutabaga

1 pound finely chopped pork

1/4 cup butter

salt and pepper to taste

2 cloves garlic, crushed (optional)

 

1 Preheat oven to 400 degrees F (200 degrees C).

2 Roll dough into 4 thin circles. Arrange potatoes, onion, rutabaga and pork over 1/2 of each dough circle. Dot with butter and season with salt and pepper to taste. Add crushed garlic if desired. Fold dough over the filling and pinch and roll along edges. Poke a few holes in the top with a fork and place on a lined cookie sheet.

3 Bake in the preheated oven for 45 minutes, or until top is golden brown.

 

 

 

 

 

PICADILLO

(pronounced: peek ah dee yo)

This recipe freezes well for a quick heat and serve meal.

1 pound ground beef chuck

1 medium yellow onion diced

1/3 large green bell pepper diced

6 cloves fresh garlic mashed (see note)

8 to 10 Spanish olives (pimento stuffed)

1 Tsp. salt

1/8 Tsp. Bijol (powered yellow food coloring)

1 Tsp. dried oregano

1 Tsp. dried marjoram

1 1/2 Tbs. tomato paste

4 Tbs. extra virgin olive oil

1/2 cup dry white cooking wine

juice of 1 lime

In a heavy bottomed pot (not aluminum) with a tight fitting lid, heat olive oil, add onion and green pepper, saute over medium heat until onion turns clear. (Note: be sure to stir frequently so that onion does not brown). Add oregano and garlic, saute for 1 minute more then add remaining ingredients, except lime. Bring to a boil for 1 minute. Reduce heat to very low, cover and let simmer 1 hour. During the last 5 minutes uncover, add lime juice, bring up heat to high, stirring constantly reduce liquid until sauce begins to thicken. Remove excess fat with a spoon while reducing liquid. Serve over with rice or mashed potatoes. Serves 4-5

Note: We use a big wooden mortar and pestle to mash the garlic. If you do not have one available, and lightly salt your cutting board, place garlic on it, then take a pot and press down hard while twisting the pot in a grinding motion. Works great!

Bijol is a natural food coloring and gives a wonderful color to this dish. If not available you can use 8 to 10 saffron strings.

PIEROGI CASSEROLE

10 boiled & mashed potatoes

3/4 lb grated cheddar

8 oz cream cheese

2 1/2 sticks margarine

4 medium finely chopped onions

1 lb cooked & drained lasagna noodles

Mix mashed potatoes with the cheeses with a mixer. Saute the onions in the margarine until soft. Add 1/3 of the onions to the potato mixture. Add salt to taste. Generously grease a 13"x9"x2" baking dish. Place a layer of lasagna noodles in dish, then a layer of potato mixture. Repeat layers, ending with noodles. Pour remaining cooked onions over all. Cover with foil and bake at 350 degrees until heated through, about 45 minutes to an hour.

 

PINEAPPLE SASSAM

Serves 4

 

5 to 6 small dry red chilies

1 cup freshly grated coconut (or unsweetened dry coconut, or 1 can coconut milk)

2 tablespoons cooking oil

3 tablespoons black mustard seeds

1 sprig curry leaves (available in Indian groceries)

1 medium pineapple, peeled and cubed

1/2 cup water, divided use

2 tablespoons jaggery (brown rock sugar, available in Indian groceries; just crumble it

with your fingers).

 

In a blender, mix red chilies and coconut to a paste. (If using dry coconut, you may need a few teaspoons of water to liquefy the mixture). Set aside. Heat oil in a skillet over medium heat and saute mustard seeds till they start popping, less than 1 minute. (Cover skillet to keep from being hit in the face by flying mustard seeds.) Remove from stove briefly, so that mustard seeds do not burn. Add curry leaves and cubed pineapple. Return to stove. Add 1/4 cup water and stir for 3 to 4 minutes. Add the coconut-chili mixture, jaggery and remaining water. Cover and simmer on low heat till pineapple is soft and cooked, about 6 to 8 minutes. Remove curry leaves before serving. Serve as a side dish with sea bass in Sindhi pesto or Chef Solomon's Mangalorean fish curry.

 

PIZZA BURGERS

1 cup Pepperoni Slices -- (cubed or sliced)

1 cup Tomato Sauce

8 ounces Mozzarella Cheese, part skim milk -- shredded

1/2 teaspoon Oregano

1/4 teaspoon Garlic Salt

1/2 teaspoon Onion Salt

1/4 cup Black Olives -- sliced, optional

1/4 cup Mushrooms -- optional

6 large Hamburger Buns

Combine all ingredients except buns in a large bowl and mix well. Spread mixture evenly on buns. Wrap each burger in a large paper towel, and place them into an airtight container. Label container, and freeze up to 3 months.

To serve: Place frozen burgers (one at a time) in microwave for 1 minute 30 seconds on high power. (you may need to adjust cooking time for your microwave). Serve hot.

 

PUB GRUB AND GUINNESS INFORMATION

Irish love pub grub and Guinness

By EDYTHE PREET

LOS ANGELES TIMES

(Published: Wednesday, March 14, 2001)

 

Every March, around St. Patrick's Day, it seems an extraordinary number of Americans claim they're Irish. The fact is, it's not just hyperbole.

 

More than 20 percent of the United States population really does have Irish blood running in its veins.

 

The Irish are a garrulous folk, given to long-winded debates at the drop of a hat on just about any subject from politics and religion to how one should brew a pot of tea. There's one thing, however, on which just about every Irish man and woman will concur: One of the best places to meet and swap a tale or two is the local pub, or "public house."

 

It must be true. According to Bushmill's Irish Pub Guide, there are 11,000 pubs scattered about Ireland. The Irish have been brewing and distilling potent potables forever.

 

St. Patrick brought his own brewer to Ireland, but it was hardly necessary. By the time he arrived, the native Celts had been mixing up a beer called "coirm" for several thousand years.

 

When the Normans took over, they instituted regulations to control brewing. Only women were allowed to make ale, and although men owned the ale houses, women operated them. They offered customers oysters, smoked salmon and soda bread as well as flagons of frothy ale. Because it was used mostly for medicinal purposes, its Latin name was "aqua vitae" or "water of life." A visit to any Irish pub will show that while whiskey is popular, but it's a properly pulled pint of rich, dark Guinness topped with a collar of thick, creamy foam that's the drink of choice.

 

On New Year's Eve 1759, Arthur Guinness took possession of an old brewery located at St. James Gate in what had been Dublin's medieval walled city.

 

With understated Irish optimism, Guinness had negotiated a 9,000-year lease on the property for an annual sum of 45 pounds sterling. He also received free use of all the water he'd ever need from the River Liffey.

 

When Arthur's black beer took off like a rocket, the city fathers realized their dreadful mistake. A sheriff attempted to close the waterline, but Arthur appeared brandishing a pickax and hurling a volley of Irish curses.

 

After a court battle that lasted two decades, a compromise was reached, and Guinness became not only Ireland's favorite brew.

 

Always bastions of hospitality, the local pub is now frequented as much for its grub as its brew. This is especially true outside the major cities; regional specialties and authentic country cooking showcase Ireland's superb seafoods and meats, luscious cheeses and legendary breads.

 

All along the coast, you'll find heaping bowls of succulent steamed mussels. Around Galway, plates of sweet, plump oysters are not to be missed. In Counties Cork and Kerry, it's the cheese you'll want to be tasting.

 

Dublin's the place for "coddle," a savory mix of potatoes, onions and spicy pork sausages; and "crubeens," the traditional pub snack of jellied pig's trotters.

 

Nearly every establishment across the length and breadth of the island offers its own versions of creamy vegetable soup, oak-smoked salmon, warm brown bread and lemon tarts.

 

And when the menu reads Irish stew or cabbage and bacon, rest assured, it's the kind some American's grandmother used to make.

 

Facsimiles of traditional Irish pubs are springing up all over the U.S. And while it's unlikely that they'll be serving mead or Ireland's fabulous pub grub, it's certain they'll have on hand a selection of fine Irish whiskeys and ales, a tap that's pouring Guinness, and plenty of those true treasures -- camaraderie and conversation -- especially on St. Paddy's Day.

 

REAL POTATO LEEK SOUP

 

18 small red new potatoes

6 cups chicken broth

3 leeks, chopped

3 tablespoons butter

2 cups milk

salt and pepper to taste

 

1 Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, saute leeks in butter until translucent.

2 When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.

 

 

RICE KRISPY SQUARES

In a small sauce pan over med heat, cook the following together until you can't see the sugar crystals:

1 cup corn syrup

1 cup sugar

In a large mixing bowl combine the following;

6 to 7 cups Rice Krispy cereal

1 cup peanut butter

Add the corn syrup/sugar mixture and stir together. Pour into a 9x13" pan.

Melt 1 cup butterscotch chips and 1 cup of semi sweet chips together and spread on the warm Rice Krispy mixture. Put in the refrigerator until set and cut into squares.

ROAST DUCK

Makes 4 to 6 servings

 

I find it hard to get good results from commercially raised, frozen ducks. I was once overheard screaming down the telephone to an uncooperative co-operative manager, "Do you freeze the ducks before you kill them, then?" Back to the farmer's wife for ducks, or to an understanding poultry supplier. This traditional method of cooking the genuine article is hard to beat.

 

For The Stuffing:

3 tablespoons unsalted butter

3/4 cup chopped onion

1 tablespoon chopped fresh sage leaves

11/2 cups soft fresh bread crumbs

1 5-pound duck

1 small carrot, sliced

1 small onion, sliced

A bouquet garni, made by tying together 1 sprig each of parsley and thyme, and 1 bay leaf

 

To make the stuffing, heat the butter in a skillet, over moderately low heat and in it cook the onion for about 5 minutes, or until it is softened. Off the heat stir in the sage, bread crumbs, and salt and pepper to taste.

 

Wash and dry the duck, cutting off the wing tips and reserving them with the neck and giblets (except liver) for making the gravy. Season the duck cavity with salt and pepper. Spoon the stuffing into the cavity.

 

Put the duck, breast side up, on a rack in a roasting pan and roast it in a preheated 400 F. oven for 1 hour, then lower the oven temperature to 350 F. and roast the duck, basting it occasionally with the drippings, for 30 minutes to 1 hour more, or until the juices run clear when a thigh is pierced with the tip of a sharp knife.

 

While the duck is roasting, simmer the reserved giblets, neck, and wing tips with the carrot, onion, and bouquet garni in 3 cups water (or more to cover) for about 45 minutes. Strain and reserve the stock.

 

Transfer the duck to a heated platter and spoon the excess fat from the roasting pan. Add 2 cups of the reserved stock to the pan, bring the liquid to a boil, stirring to scrape up the browned bits, and cook it over moderate heat for a few minutes, or until the gravy is thickened slightly. Season to taste with salt and pepper.

 

Remove the stuffing from the duck, carve the bird, and serve it with the stuffing and gravy.

 

RUEBEN CASSEROLE

6 large slices of rye bread, lightly toasted (the kind with caraway seeds is good)

1/2 lb. deli corned beef, sliced medium (fresh is best, but canned is okay)

1 14-oz. can of sauerkraut, rinsed & drained

1 8-oz. bottle of Thousand Island dressing

6 slices big-eye Swiss cheese, sliced medium (about 1/4 lb., or so)

Grease an 8 x 12 pan with cooking spray. Tear 4 slices of toasted rye bread into bite-sized pieces and line the bottom of the pan with them. Layer the corned beef, 1/2 the Thousand Island dressing, sauerkraut, rest of dressing, and cheese. Lightly butter the 2 remaining slices of rye bread and use a food processor to make crumbs. Top the cheese with this. Cover with aluminum foil; bake until heated through - 350 for about 45

minutes. Take the foil off for the last 5 minutes to brown the crumbs a bit. Serves 6

Serve with German Potato Salad and apple sauce.

 

RUSTIC HONEY POLENTA CAKE

Makes 12 servings

 

2 1/2 cups all-purpose flour

1 cup yellow cornmeal

2 tablespoons baking powder

1 teaspoon salt

1 cup butter or margarine, melted (2 sticks)

1 3/4 cups milk

3/4 cup honey

2 eggs, slightly beaten

Honey-Orange Syrup (recipe follows)

Sweetened whipped cream and orange segments, for optional garnish

 

Preheat oven to 325 degrees. Lightly grease 13-by-9-inch baking pan.

 

In large bowl, combine flour, cornmeal, baking powder and salt; mix well. In small bowl, combine melted butter, milk, honey and eggs; mix well. Stir into flour mixture, mixing until just blended. Pour into prepared baking pan.

 

Bake 25 to 30 minutes, or until toothpick comes out clean.

 

Meanwhile, prepare Honey Orange Syrup. When cake is done, remove from oven to wire rack. Pour hot syrup evenly over top of cake, spreading if necessary to cover entire surface. Cool completely. Garnish servings with a dollop of whipped cream and orange segments, if desired.

 

Orange-Honey Syrup

 

1/2 cup honey

3 tablespoons orange juice concentrate

1 tablespoon freshly grated orange peel (orange part only)

 

Whisk together honey, orange juice concentrate and orange peel. Heat over medium-high heat until mixture begins to boil; remove from heat.

 

SEA BASS IN A SINDHI PESTO SAUCE

Serves 4

1 pound sea bass fillet

Salt to taste

Juice of 1/2 lemon, plus 2 tablespoons, divided use

6 tablespoons cooking oil

1 teaspoon cumin seeds

1 bunch green onions, including tops, chopped

1 bunch watercress, chopped

1/2 bunch cilantro, chopped

1/2 bunch mint, chopped

4 serrano chiles, chopped

8 large cloves garlic, chopped

1 tablespoon dry methi leaves (fenugreek, available in Indian groceries)

1/2 teaspoon cayenne pepper

1/2 cup water

 

Cut fish into 4 equal strips. Wash and pat dry. Sprinkle with salt and juice of half lemon. Set aside. Heat oil in a large skillet over medium heat. Add cumin seeds and saute till fragrant, about 1 minute. Add green onions, watercress, cilantro, mint, green chiles and garlic. Stir for a few minutes. Add methi leaves and cayenne and season to taste with salt. Transfer masala to blender. Add remaining 2 tablespoons lemon juice and water and puree. Return pureed masala to skillet. Add fish pieces and coat evenly with masala. Cover and simmer on low heat for 10 minutes till fish is done. Serve with steamed basmati rice.

 

ST JOSEPHS BREAD

Makes 2 loaves

1 1/2 cups warm water (110 degrees to 115 degrees)

2 packages active dry yeast

2 tablespoons shortening

1 tablespoon sugar

1 tablespoon olive or cooking oil

2 teaspoons salt

4 to 4 1/2 cups all-purpose flour

1 beaten egg

1/4 cup sesame seed

 

In small bowl, combine water, yeast, shortening, sugar, oil and salt. Let stand 5 minutes. Place 2 1/2 cups flour in large mixer bowl. Add liquid mixture. Beat on low speed of electric mixer or stir by hand until all ingredients are thoroughly blended. Stir in as much of the remaining flour as you can mix in with a spoon.

 

Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover, let rise in warm place until double, about 45 to 60 minutes.

 

Punch down; divide dough into 6 equal pieces. Cover; let rest 10 minutes. Roll each piece into a 12-inch long rope. Using three ropes for each loaf, braid and secure ends. Place on greased baking sheets. Cover. Let rise until almost double, about 30 to 45 minutes.

 

Brush sides and top of loaves with beaten egg. Sprinkle with sesame seed. Bake in 400-degree oven 25 minutes or until bread tests done and is golden brown. Remove bread from baking sheet; cool on wire rack.

 

STEAK AU POIVRE

WITH GARLIC-MASHED POTATOES

 

1 8-ounce potato

2 cloves garlic

Salt

1 5-ounce sirloin strip steak, well-trimmed

Fresh ground black pepper

Nonstick cooking spray

1 small shallot

1/3 cup dry red wine

1/3 cup reduced-sodium, fat-free beef stock or broth

4 tablespoons 2 percent milk (divided)

3 fresh chives or 2 sprigs parsley

 

Halve the potato lengthwise, then cut crosswise into thin slices. (Don't peel.) Peel and smash the garlic. Put the potato and garlic into a saucepan with salt to taste. Barely cover with hot tap water. Cover and place pan over high heat. Cook 12 minutes or until just tender.

 

Meanwhile, put a cast-iron skillet over medium-high heat. Pound the steak to half its original thickness. Spray oil on each side. Season with salt to taste. With a pepper mill on the coarsest setting, turn 20 grinds over each side. Rub in the pepper and salt with your hand. Cook the steak 21/2 minutes on each side for medium-rare.

 

Meanwhile, mince the shallot. Remove the steak when done and keep warm. Add the shallot to the pan and cook for 1 minute. Add the wine and stock or broth and increase the heat to high. Stir periodically with a wooden spoon until the liquid reduces to 3 tablespoons, about 3 minutes.

 

While the sauce thickens, warm the milk in a microwave oven for 30 seconds. Chop the chives or parsley leaves. Drain the potatoes and garlic well. Put in a food processor with the chives or parsley and salt to taste. Add 3 tablespoons of the milk and pulse just until pureed. Add the remaining tablespoon of milk, if needed. Pour the wine sauce over the steak and serve with the mashed potatoes.

 

TIPPERARY CREAMY MUSHROOM SOUP

 

Agaricus bisporus is the common supermarket button mushroom. Mild in flavor, it is cultivated in hothouses, and is always available. Store in the refrigerator, loosely wrapped in paper towels, and use as soon as possible.

 

Sage is a member of the mint family, and is one of the more pungent herbs. Sage leaves are long, narrow, grayish-green ovals with a coarse texture. They are aggressive in aroma and flavor, slightly musty, especially when heated.

 

1 tablespoon butter

3 leeks, white part only, thinly sliced

1 pound mushrooms, thinly sliced

1/2 cup all-purpose flour

1 cup nonfat milk

1/2 cup dry white wine

10 cups chicken stock

4 potatoes, peeled and diced

1 bulb garlic, roasted (see below)

1 cup light evaporated milk

2 teaspoons mixed fresh herbs, such as parsley, thyme, sage, and basil

2 tablespoons sherry

Salt and freshly ground black pepper, to taste

Fresh chives, chopped, for garnish

 

1. Melt butter in a 3-quart saucepan. Saute leeks and mushrooms until soft.

 

2. Stir in flour and cook until all white from flour has disappeared.

 

3. Stir in nonfat milk and cook, stirring, until smooth.

 

4. Add wine and stock, stirring until smooth.

 

5. Add potatoes, cover, and simmer, 45 minutes.

 

6. When garlic is roasted, squeeze into a food processor, and puree with evaporated milk, herbs and sherry.

 

7. Whisk into soup. Do not allow soup to boil after adding evaporated-milk mixture.

 

8. Simmer soup, 5 minutes, over low heat. Season to taste.

 

PRESENTATION: Serve in warm soup plates or bowls. Sprinkle chopped chives.

 

TOASTER TARTS

3/4 cup shortening

3/4 cup sugar

3 whole eggs

3 3/4 cups flour

3 teaspoons baking powder

1/2 cup fruit preserves

1 egg yolk -- beaten with

2 tablespoons light cream

**frosting**

1/2 cup powdered sugar

1/2 teaspoon vanilla

2 tablespoons milk

Cream shortening and sugar together and then beat in the eggs, one at a time. Sift together dry ingredients and stir into sugar mixture to make a soft dough. Chill for 1 hour. Heat oven to 350`. Turn dough onto floured surface and roll out 12 rectangles, each 8 to 12". Spread about a tablespoon of preserves over half of each rectangle, staying well within the edges the pastry. Fold dough over the preserves and trim the edges with a pastry wheel or crimp with a fork to close. Place on greased cookie sheet and brush with the egg yolk-cream mixture. Bake for 20 minutes. Cool. Stir vanilla and milk into powdered sugar until you have a thin frosting. Dribble a tablespoon on top or each tart or brush on. Wrap tarts with foil and store in the refrigerator. They will keep for about 7 days. Will freeze for 3 to 4 months.

To use: Toast 4 minutes if frozen, 2 minutes if thawed. Frosting will get runny and hot. Yield: 12 toaster tarts.

NOTES : For chocolate tart: use 1 tablespoon Chocolate Sauce.

 

TRADITIONAL IRISH STEW

 

3 pounds boneless lamb shoulder, trimmed and cut into 1-inch pieces

1 1/2 tablespoons minced fresh parsley leaves

1 teaspoon dried thyme, crumbled

Salt and pepper to taste

6 cups chicken broth

3 pounds boiling potatoes, peeled and quartered

1 large onion, finely chopped

1 pound carrots, peeled and cut into 1/2-inch pieces

6 stalks celery, cut into 1/2-inch pieces

6 tablespoons all-purpose flour

1/4 cup vegetable oil

 

In a 7- to 8-quart kettle, simmer lamb, parsley, thyme, salt and pepper in 4 cups of the broth, covered, for 11/2 hours.

 

To lamb mixture, add potatoes, onion, carrots, celery and remaining 2 cups of broth and simmer, covered, for 1 hour.

 

In a small bowl, whisk together flour and oil until smooth and stir into simmering stew until well-incorporated. Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season to taste with salt and pepper.

 

TRIPLE FUDGE BROWNIES

1 package (3.9 ounces) instant chocolate pudding mix

1 package (18-1/4 ounces) chocolate cake mix

2 cups (12 ounces) semisweet chocolate chips

confectioner's sugar

Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 30-35 minutes or until the top springs back when lightly touched. Dust with confectioner's sugar.

 

 

TUNA PASTA SALAD

1/2 lb rotini

1 can tuna

2 c cucumbers, thinly sliced

1 tomato, chopped

1/2 c celery

1/4 c green pepper

1/4 c green onions

1 c italian dressing

1/4 c mayo

1 tb mustard

1 ts dill

1 ts salt

1/8 ts pepper

Prepare rotini. Drain. In large bowl combine pasta, tuna and veggies. In small bowl combine dressing, mayo, mustard and spices. Add to salad mixture. Toss to coat. Chill and serve.

 

UPSIDE DOWN APPLE AND SODA BREAD TART

Makes 6 to 8 servings

 

Derry Clarke, chef-proprietor of the highly acclaimed L'Ecrivain Restaurant in Dublin, gives a traditional Irish soda bread a new identity by using it as the base for an upside-down apple tart. In place of the usual scoop of vanilla ice cream, he balances the sweetness of the tart with an unusual sorbet made with Irish blue cheese and cider.

 

1/4 cup golden raisins

1/4 cup Irish whiskey

2 cups cake flour

1 tablespoon baking powder

1/4 cup granulated sugar

3/4 cup cold butter or margarine (divided; see note)

1/2 cup buttermilk

1 cup superfine or Baker's Sugar

1 tablespoon ground cardamom

2 Granny Smith apples, cored and sliced horizontally (about 16 slices)

Cashel Blue Cheese and Cider Sorbet (recipe follows)

 

In small bowl, combine raisins and whiskey and soak 30 minutes.

 

In large bowl, sift together cake flour, baking powder and granulated sugar. With pastry cutter, 2 knives or fingers, cut or work1/2cup of the butter into flour until it is consistency of crumbs.

 

Drain raisins and reserve whiskey. Add raisins to flour, then stir in buttermilk and blend to make a dough. Gather dough and press together until it forms a ball. Turn dough out onto lightly floured surface, then roll or pat to form 12-inch-diameter circle (large enough to fit quiche pan).

 

Combine superfine sugar, reserved whiskey, remaining1/4cup butter and cardamom in large skillet and heat until butter melts and sugar caramelizes. Add apple slices in batches and cook 2 to 3 minutes (they should still be crunchy). Remove apples with slotted spoon and continue to cook until caramel thickens.

 

Spread caramel on bottom of 9- or 10-inch quiche pan. Starting in center, arrange apple slices by overlapping them in 2 circles over the caramel. Cover with circle of dough.

 

Preheat oven to 400 degrees. Bake tart until crust is golden brown, about 15 minutes. Let cool 10 minutes. Place serving plate on top and invert. Slice and serve warm with Cashel Blue Cheese and Cider Sorbet.

 

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

 

Cashel Blue Cheese and Cider Sorbet

 

1/2 pint lemon sorbet

1 cup apple cider

4 ounces Cashel Blue Cheese or other blue cheese

 

Let sorbet soften at room temperature. Stir in cider and blue cheese and refreeze.

 

SHALOM FROM SPIKE & JAMIE



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