Curried chicken feet

 Wash the feet and clip off the black thing and take off the toenails

Salt, pepper, red pepper and garlic the feet

Half pack Lipton onion soup in pot with feet and cover with water

Low in active for 2.5 hours

Add carrots, potatoes and curry for an hour on low

Potatoes should thicken the stew

 1864 something cookies by Dad

Preheat oven to 375

8 oz softened butter

1 1/2 c sugar, some brown

2 eggs

2t vanilla, healthy

1t powder

2c flour

1/2t salt

1/4t soda

Sift dry into wet

2c craisins 

2c oatmeal

Zest 1 orange

12oz white chocolate … small ones

12-14 min

Makes a metric shit ton

 Roasted Tomatoes with Burrata and Balsamic

2 pints grape tomatoes

4 cloves of garlic, thinly sliced. (measure with your heart, dear)

3 T EVOO

1/2t dried oregano

8 oz burrata (I've used little mozz balls)

1/2 c balsamic or 1/4 c of reduction

basil for garnish

baguette for serving

-preheat oven to 400

-small dish (8-9in square) toss tom, garlic, oregano, EVOO and pinch salt

-roast 30 minutes

-reduce balsamic to half or until coats a spoon or use reduction sauce

-drizzle tomatoes with reduction, top with burrata and sprinkle with basil strips

 Dad's Basic Muffin

2c flour

1/2 c sugar

1t salt

1/2 c veg oil

Dust top with course sugar

Back 350 for 20 minutes

**Sprinkle with a little love**

Add a cup of fruit

NYT No-Knead Bread

 Yields one loaf

430 g bread flour

1 g yeast (1/4t)

8 g kosher salt

Cornmeal as needed

-Combine flour, yeast salt and add 345 g water and stir til blended

Will be shaggy and sticky

-Cover with plastics wraps and rest 12-18 hours at room temp (70)

-Dough is ready when surface has bubbles. 

-Place on lightly floured surface and fold over once or twice. Loosely cover with plastic wraps and rest 15 min

-using as little flour as possible, quickly shape into ball and coat cotton towel with flour or cornmeal and place SEAM side down into towel and dust with flour or cornmeal and cover, letting rise with 2 hours

-dough will double in size and easily spring back

-heat over to 450 with pot in over as it heats. 

-drop dough from towel into bowl and shake to center, cover with lid and bake 30 minutes

-remove lid and bake 15-30 more

Black Rice Layered Salad

 Makes 8 cups

4 c cooked black rice

2 c thawed frozen edamame

2 c shredded carrots

1 red bell pepper thin cut strips

1/2 c thinly sliced red onion

1 c coarsely chopped herbs: mint, basil, cilantro, etc

Soy Vinaigrette

2T brown rice vinegar

2T lime juice

2T low sodium soy sauce

2T water

2T maple syrup 

1t sriracha

1/2 t crushed red pepper

Large glass bowl layer half of each with dressing and sesame seeds

Garnish with fresh herbs

PR Chicken

Adobo and Sazon 

4 t granulated garlic

2 1/2 t sazon

1 t salt

1/2 t pepper

1/4 t dried oregano

Chicken

1 (4-5lb) whole chicken

5 T white vinegar

5 T EVOO

6 garlic cloves, minced

1/2 t salt

1 9x13 pan able to be on grill

1/4 c cilantro

1/2 t pepper

-Cut chicken backbone and breastbone for halves

-shove spice mix under skin and coat chicken in EVOO tossing in spice mix and rub in

-turn burners to high and heat grill hot 400-425; turn burners to medium 

-mash garlic to paste and sprinkle with salt, put in grill pan with cilantro, pepper, vinegar and EVOO and mix to paste

-place chicken on grill skin up for 15-20 min, flip for 15-20 until 150 degrees

-while this is happening put grill pan with paste on burner on low for the last 2-3 minutes and then transfer chicken to pan skin down then quickly flip after coated and rest until 175 degrees, continue to brush/coat

French Onion Soup

 3 large red onions 

4 large yellow onions

both in half and thin slices

dump in crock pot with a stick of butter on low overnight

Carton of beef broth 

dashes of Worcestershire sauce and garlic powder

Slice baguette into 3/4" slices and toast on both sides then add into soup crock and top with gruyere and broil a few moments

Pepperkaker Cookies by Gramma Rosie

(additional or alternative instructions?) 

3.5 c flour (4 c)

1t baking soda

1.5t ginger (2)

1.5t  cinnamon (1t)

1t cloves 

1/2 c butter

3/4c sugar (1c)

1 egg (2)

3/4 c molasses (1c)

375 for 8-10 minutes

Hog's Head Cheese

 Head: no brain, snout, eyes but can be broken down

-boil til meet falls off: about 1 day

-pick the meat

-boil feet with head and ears for collagen

white vinegar by taskt < 1 cip

no bones, mix 

fridge to gel about 1 day

Dad's Pizza Crust

 T 1/2 c water (Dad, grammar)

1T sugar

1 Package yeast

6 C flour

1/4c olive oil

1T salt

or 2 10inch pizzas

3c flour

2t salt

1t yeast

1.5c water

3T olive oil

Chimichurri

 1 c flat leaf parsley, no stems

3-4 garlic cloves

2T fresh oregano or 2t dried

1/2 c olive oil

2T red or white wine vinegar

1t sea salt

1/4 t black pepper

1/4 t red pepper flakes

Sour Pickles by Cathy Barrow (given to me by Kylie)

 2# cucs

2 cloves garlic, sliced thin

5 sprigs dill or 1t dried dill

1/2 t coriander seeds

1/5 jalapeno, seeded and slivered

2 T salt

-soak cucs 30 min in bowl of ice and cut into spears or chunks

-pack into quart jars and add seasoning

-add salt to 2 c boiling water and stir to dissolved. Add 2 c ice and pour bring into jars

-loosely cap and place in pan in case of leakage

-leave on counter for 3-5 days and then keep in fridge

30 Minute Baguette

 473.18g very warm water

1 packet yeast

2 T sugar

1.5 t salt

375 g flour

-heat oven to 425

-whisk water, yeast and sugar and set on top oven for 10 minutes

-stir in salt and add flour 0.5c at a time til soft, not sticky

-knead til elastic

-cut into four pieces and roll into long ropes

-twist 2 together and place on sheet with parchment

-either bake or rise 30 on top oven

-fill bowl with 4 c ice and bake bread, not opening for 15-18 minutes

Chicken Rice Porridge - Arroz Caldo

  1T canola oil

1in piece of ginger root

1 small onion

6 cloves minced garlic - or more

1.5 pounds boneless, skinless chicken thighs, sliced

2T fish sauce

1 c short grain rice

4 c chicken broth

Green onions to garnish

Heat oil over medium heat in Dutch oven or large sauté pan. 

Add ginger, 3 cloves garlic and onion, cook til onion is translucent. 

Add chicken and cook until browned

Add fish sauce and simmer, add rice and simmer stirring often. 

Add broth and bring to boil, lower heat, cover and simmer about 25-30 minutes. Don’t be afraid to stir occasionally. 

Serve sprinkled with green opinions. 

Black Bean Soup

2 c black beans, soaked in cold water overnight or 3 15oz cans
1/3 c EVOO
2 white onions, finely chopped
3 garlic cloves
1 carrot, chopped
2 red chiles chopped
2t cumin
1/4t smoked paprika
4 c veg boullion
14/5 oz can tomatoes
fresh thyme
s/p

Garnish: sour cream, red onion, limes to juice

-dried beans: drain and put in saucepain with 5 c water, boil 10 minutes, reduce and simmer for 90 minutes until soft. drain.

-EVOO in saucepan, add onion, tom, garlic, carrots until onion is soft. Add spices

-add beans after a few mintues, boullion, thyme and boil, reduce heat and simmer 20 minutes.

-Take 2 cups and blend with immersion blender and return to pan, season s/p

Serves 6-8

Lettuce wraps

 

 

1lb ground chicken

1 onion diced

2 cloves garlic minced

1/4 cup soy sauce

2 tablespoons rice wine vinegar

1/4 cup soy sauce (again)

1/4 cup white wine

1 teaspoon cornstarch

3 tablespoon hoisin sauce

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

2 tablespoon grated ginger

1 can water chestnuts chopped

6 scallions sliced

In a fry pan cook chicken thoroughly crumbling as it cooks In a separate pan combine onion, garlic, rice wine vinegar and 1/4 cup soy sauce cook on medium high heat until onion tender and soy sauce reduced to about 1/2. Pour into pan with chicken.

Add to the empty pan the next 1/4 cup soy sauce, white wine, hoisin, black pepper, garlic powder. Stir in corn starch so it is smooth. Add grated ginger. Bring to a boil and reduce until shiny and thick. Pour over chicken add water chestnuts and scallions and combine. If sauce is too liquid reheat the chicken mixture on the stove until reduced.

                                                                   Beef Bourgeon

                                                             (Beef Stew in Red Wine)

 

4 strips bacon cut into 1 in pieces                                             1/8 tsp. marjoram                                       

21/2 lbs. stew beef                                                                         1/8 tsp. thyme

Salt and pepper to taste                                                                1 strip orange peel from a large orange

½ lb. small boiling onions                                                              t tbsp. beef stock base plus I cup water

3 Tbsps. Flour                                                                                    1 medium sized onion

1 1/2 cups dry red wine                                                                 4 whole cloves

3 Tbsps. brandy or cognac                                                            ½ lbs. mushrooms

2 cloves garlic minced or mashed                                              2 tbsps. Butter or margarine

                                                         Finely chopped parsley

Brown bacon in a heavy frying pan and remove meat. Season beef with salt and pepper; add to the bacon drippings and brown on all sides. Transfer meats and crisp bacon to a 3 qt. ovenproof casserole.  Add small onions to the drippings and brown lightly. Set aside. Sprinkle flour into the drippings and let brown slightly.  Gradually stir in wine and brandy. Add garlic, marjoram, thyme, orange peel, beef stock base, water and the medium sixed onion stuck with the cloves. Bring to a boil and pour over the meat.

Cover casserole and place in a moderately slow oven (325) for 2-21/2 hrs. or until meat is almost tender enough to serve. Add the browned onions and cook 30 mins. Longer or until meat is very tender. Quarter the mushrooms if they are large or leave whole if small.  Sauté quickly in the butter. Add the mushrooms to the meat the last 10-15 mins. Of cooking.  Sprinkle with parsley.  Makes 6-8 servings.

 

 

Notes: As the liquids reduce I keep adding red wine-makes it richer. Also, if you want to just stick in oven with less fuss, add the mushrooms and onion after sautéing them and they’ll just be a little more done-unless you are having Julia or Simone over, not many people will notice!!

Serve with garlic bread for sopping up juices-Yum!

Pork Pate

1 cup minced onion
2 1/2 pounds pork shoulder (grind in food processor)
12 ounces bacon (8 to 10 slices), finely chopped, plus 14 bacon slices (for lining pan) (2 1lb packages)
3/4 cup Cognac
1 stick unsalted butter
3 garlic cloves, pressed
2 1/2 teaspoons salt
2 1/2 teaspoons dried thyme
1 1/2 teaspoons allspice
1 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/3 cup sour cream
1 6-ounce piece ham steak, cut crosswise into 1/4-inch-thick strips
Coarse sea salt


Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.

Melt butter in heavy medium skillet over medium heat. Add onion and sauté until soft and translucent but not brown, about 8 minutes.

Combine ground pork shoulder and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended.  Food process if you're not a masochist.

Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.

Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides.

Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer.

Top with remaining meat mixture.
Fold bacon slices over, covering pâté.

Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.

Remove loaf pan from baking pan and transfer to rimmed baking sheet.
 Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. Do ahead,  can be made 4 days ahead.
Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.

Snickerdoodles

2 eggs
2/3 cup oil
2 tsp. vanilla
3/4 cup sugar
2 cups flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon -or- 2 tsp. grated lemon rind
1/2 cup sugar, for rolling

Heat oven to 400°F.  Beat eggs with fork, stir in oil, vanilla and lemon rind (if using). Blend in 3/4 cup sugar until mixture thickens.  Blend flour, baking powder, and salt; add to mixture.  Place on baking sheet, criss cross with fork. Place 2 inches apart on ungreased baking sheet.  Bake 8-10 minutes. Remove immediately from baking sheet.