Do you remember the first thing you made in the kitchen? Did you help your mom, did you create something by yourself, how did it turn out? Have you had any of those "oops" experiences when cooking? I know I've had my share of them when I first started cooking, but that's how we learn and grow in our culinary endeavors.
"Good bread is the most fundamentally satisfying of all foods; good bread
with fresh butter, the greatest of feasts!" James Beard
James Beard's Delicious Rye Bread
2 cups rye flour
2 cups boiling water
3/4 cup molasses
1/3 cup butter or shortening
1 Tbl. salt
1 package dry active yeast
1/2 cup warm water
6 1/4 cups unbleached flour, approximately
Dried Black Mission figs (this is my addition, I like to cut them up and add to bread or rolls I make from this recipe. I don't do it all the time, but occasionally)
In a large mixing bowl, combine rye flour, boiling water, molasses, shortening and salt. Cool. Proof the yeast in the warm water and add to the rye flour mixture. Gradually add enough unbleached flour to make a stiff dough. Turn out on a floured board and knead until no longer sticky, about 10 to 12 minutes. Place in a buttered bowl, turning the dough to coat the surface. cover, and let rise until doubled in bulk about 2 to 2 1/2 hours. Punch down the dough and let rise again, covered 30 minutes. Turn out on a floured board and knead 3 to 4 minutes. Divide the dough into thirds and shape into round loaves. Place on baking sheets sprinkled with cornmeal or on buttered baking sheets. Cover and let rise in warm place until doubled in bulk. Bake at 350 degrees for 40 to 50 minutes, or until dark brown and hollow-sounding when rapped with the knuckles. Cool on racks. Finally, the time has arrived for you to slice a thick piece of warm bread, and slather (yes slather) it with fresh creamy butter. Pick it up and place near your mouth and take a big yummy bite! Ah, there are just some things that are so simple and satisfying and fresh homemade bread is one of them. enjoy, julia
Julia's Pumpkin French Toast - My husband, Jerry loves this for breakfast
7 eggs
1/2 cup solid pack pumpkin
1/2 cup honey (you can also use sugar)
1 Tbl. Agave Nectar (you can also use brown sugar)
1 tsp. pure vanilla extract
1/2 tsp. rum extract (optional)1/2 cup milk
1/2 cup heavy whipping cream
1 tsp. cinnamon
2 tsp. pumpkin pie spice
1/4 tsp. ground cloves
pinch of salt
8 - 10 slices bread - I've tried many types of bread, but we think Texas toast or egg bread tastes best. Purchase bread that has not been sliced, then slice in 1-inch thick pieces. Or you can use any bread you enjoy
Pure maple syrup
Butter
In a bowl, whisk the pumpkin, eggs, sugar, spices, vanilla, milk, cream and salt. Place the bread on a baking sheet and pour mixture over the bread, and turn to evenly coat.
On a griddle, heat butter over medium heat. Place bread on the griddle and cook until golden brown on each side, about 3 to 4 minutes per side. Remove cooked pieces to warming platter.
Apple Nut Pancakes
1 cup all purpose flour
2 Tbl. brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 cup plus 2 Tbl. milk
2 eggs, separated
1 tsp. pure vanilla extract
1/2 cup apples, peeled and finely chopped
1/2 cup pecans, lightly toasted and finely chopped
Pure Maple syrup
In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Stir in milk, egg yolks and vanilla. Add apples and pecans. In a bowl, beat egg whites until stiff peaks form; fold into batter. Heat a griddle or skilled and pour batter to make pancakes. Turn when bubbles begin to form and edges are golden. Flip and cook other side. Remove to platter and keep warm while finishing rest of pancakes.
Julia's Basic Pasta Sauce - A pot of simmering sauce on the stove makes me one happy person
3 Tbl. olive oil
2 onions, chopped
4 garlic cloves, chopped
1 small box, mushrooms, sliced
2 green peppers, chopped
1 1/2 lbs. ground beef (I use ground turkey)
1 lb. Italian sausages, crumbled
1 large can Italian tomatoes (do not drain)
1 (6 oz) can tomato paste
1 can tomato sauce
1 tsp. sugar
salt and freshly ground black pepper
1 tsp. dried red pepper flakes
2 tsp. each; rosemary, basil, oregano
1/4 cup Italian parsley, chopped
2 tsp. Balsamic vinegar
Parmesan cheese, grated (topping)
Pasta
In large dutch oven add olive oil, cook onions, garlic, mushrooms & green pepper until tender. Remove vegetables to bowl. Add ground beef and sausage breaking up with fork; cook until browned. Drain in colander if needed. Stir in tomato paste and cook for about a minute. Add back vegetables. Add remaining ingredients and mix well, crushing tomatoes. Bring to a boil and then reduce to simmer, taste and adjust seasonings simmering for about 2 hours. Just before serving, add balsamic vinegar and mix again. In a large pot of boiling salted water, add pasta and cook al dente. Drain and place on platter. Ladle sauce over top, sprinkle with Parmesan and garnish with extra parsley. Serve with hot crusty garlic bread and a crisp green salad tossed in vinaigrette dressing.
Classic Quiche Lorraine
Crust
2 cups all purpose flour, sifted
1/2 tsp. salt
3/4 cup butter flavored shortening
3 to 4 Tbl. cold water
Filling
1 lb. good quality bacon
1/2 onion, finely chopped
4 eggs
2 cups whipping cream
salt and freshly ground black pepper
1/8 tsp. nutmeg
1 1/4 cups Swiss cheese, shredded
In a bowl, combine flour and salt. Cut in shortening with pastry blender until mixture resembles peas. Add water, a little at a time until dough comes away from bowl. form dough into a ball. divide in half. Lightly flour work surface and roll half of dough to fit a 9-inch pie plate. Trim and flute edges. Chill. Either wrap and freeze second half of dough or make another quiche and freeze for a later date (that's what I usually do).
Filling; I sometimes blind bake the crust for about 10 minutes before filling. Cook bacon and onion until bacon is crisp, remove to paper towels. Sprinkle bacon into pie crust. In a bowl, beat eggs, cream, salt, pepper and nutmeg. Stir in cheese and pour mixture over bacon in crust. Bake 30 to 40 minutes. Remove to cooling rack and let rest 10 minutes before slicing.
Julia's Hearty Beef Stew
2 lbs. beef chuck shoulder roast - cut into 2-inch pieces (since we don't eat beef any longer, I use pork or chicken)
1/4 cup olive oil
all purpose flour - for dusting
3 cups beef stock, good quality (you might need more)
1 1/2 cups Burgundy wine, good quality
1 large onion, chopped
salt and freshly ground black pepper
6 cloves garlic, chopped
2 bay leaves
1 (6 oz.) can tomato paste
2 cups peeled potatoes, large chunks
1/2 lb. mushrooms, sliced in half
2 cups carrots, large slice
4 stalks celery, large slice
1 green bell pepper, large chop
1 tsp. each; rosemary, oregano, marjoram, thyme
In a ziplock bag add some flour, seasoned well with salt and pepper, add some meat pieces and shake. Heat large dutch oven with oil and start browning meat. Do not overcrowd pan or meat will not brown. When meat is browned, remove to plate and continue with meat until all meat is browned. To pan, add a little more oil if needed and cook onions and garlic until softened. Stir in tomato paste and cook for about 1 minute. Stir in beef stock and wine. Add meat back to pan, cover and simmer for about 1 1/2 hours. Stir in potatoes, carrots, celery, green pepper; simmer for 30 minutes. Stir in mushrooms, bay leaves and herbs continue cooking for another 20 to 30 minutes, adding more stock if necessary. Taste and adjust seasonings. To serve, place in individual bowls, adding crusty warmed bread along side.
Broccoli Cashew Chicken - For a quick easy Asian night, try this recipe. When I was first married I took and Asian cooking class and this is one of the dishes we made.
1 Tbl. sesame oil
1/4 cup rice vinegar
1/4 cup sherry (the good stuff)
2 garlic cloves, chopped
1 1/2 lbs. boneless, skinless chicken breast, cubed
cooking oil
3 cups broccoli florets
1 cup carrots, thinly sliced
2 tsp. cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 Tbl. fresh ginger, chopped
1 cup salted cashews
Cooked rice
Whole pieces of cilantro, garnish
4 scallions, sliced including green part, garnish
In large bowl, combine sesame oil, rice vinegar, sherry and garlic; add chicken and toss to coat. cover and refrigerate for 2 hours. Remove chicken from marinade and reserve marinade. Heat oil in large saute pan or wok. Stir-fry chicken and ginger for about 4 minutes, remove both with slotted spoon to plate and keep warm. Add broccoli and carrots and stir-fry for 4 minutes. In a small bowl, combine cornstarch, soy sauce, hoisin sauce, reserved marinade; stir into vegetables. Cook mixture until slightly thickened. Stir in chicken and cashews for about 3 minutes. On a platter, add cooked rice and pour over chicken mixture. Garnish with whole pieces of cilantro and sliced scallions.
Broccoli Chantilly - a restaurant in San Diego created this recipe and it was published in the newspaper
1 1/2 lbs. broccoli florets
2/3 cup whipping cream
1/3 cup sour cream
1 tsp. dry mustard
1 Tbl. fresh lemon juice
1 tsp. grated onion
salt and freshly ground black pepper
paprika
Steam broccoli until crisp/tender. Place in casserole dish. Beat whipping cream until stiff, fold in sour cream, mustard, lemon juice, and onion. Season with salt and pepper. Spoon dollops of cream mixture over broccoli and sprinkle with paprika. Place under broiler until browned.
Cauliflower Con Queso - back in the early 80's when I bought an outrageously expensive free standing microwave in San Diego, the store we purchased it from offered free cooking classes. I guess they figured for what they were charging customers, they felt they had to give you something for free. Anyway, this is one of the recipes from that class. I don't make it with a microwave any longer.
1 large head cauliflower
2 Tbl. butter
1/4 cup onion, chopped
2 Tbl. all purpose flour
1 (1 lb.) can whole tomatoes
1 bay leaf
1 (4 oz) can diced green chilies
Tabasco, to taste
1 cup jack cheese, shredded
Steam cauliflower until crisp/tender. Melt butter in saute pan and cook onion until tender. Blend in flour and cook for 1 minute. Stir in tomatoes with liquid, slightly crushing them. Cook stirring until thickened and comes to boil. Add bay leaf, green chilies, salt and Tabasco. Cook 5 minutes, add cheese stirring until melted. Taste, adjust seasonings. Remove bay leaf and serve over cauliflower.
German Sauerkraut Sausage Casserole - I love sauerkraut and this is a great dish for Oktoberfest. When my husband and I were in Germany on vacation one year we had something similar to this and it was very good.
1 lb. German Sausage, cut into slices or turkey kielbasa
1 large onion, julienned
2 crisp apples, peeled and quartered
1 (27 oz.) can or package sauerkraut (do not drain)
1 cup water
1/2 cup brown sugar, packed
2 tsp. caraway seeds
Italian parsley, chopped
Preheat oven to 350 degrees. In a skillet cook sausage and onion until sausage is brown and onion tender, drain. Stir in apples, sauerkraut, water, brown sugar and caraway seeds. Transfer to 2 1/2 qt. baking dish, cover and bake 1 hour. Garnish with chopped parsley. Serve with crisp potato cakes.
Julia's Turkey Wild Rice Soup
1 onion, chopped
3 celery ribs, sliced
3 carrots, sliced
1/2 cup butter
1/2 cup all purpose flour
4 cups chicken or turkey stock, good quality
2 cups cooked wild rice
2 cups whipping cream
2 cups cooked turkey, large dice
1 tsp. sage, chopped
1 tsp. thyme, chopped
2 Tbl. Italian parsley, chopped
salt and freshly ground black pepper
In large Dutch oven, add butter with a little olive oil, cook onion, celery and carrots until onion is tender. Reduce heat and add flour and cook for about 1 minute. Whisk in stock, stirring constantly and bring to a boil for 1 minute. Reduce heat, add wild rice, cream, turkey, parsley, sage, thyme and season with salt and pepper to taste. Simmer for 30 minutes. If at any time you require more stock, add some.
Beckman's Cream Corn - this comes from a steak restaurant in Pasadena, CA. Back in the early 80's my sister, Kristin and I loved dining there.
2 packages frozen corn (small boxes)
1 cup whipping cream
1 cup whole milk
2 Tbl. sugar
1 tsp. salt
white pepper, to taste
Parmesan cheese, grated
Combine all of the above in saucepan and bring to a boil; reduce and simmer for 5 minutes. In a bowl, add 2 Tbl. softened butter and 2 Tbl. all purpose flour, mix well and blend into corn mixture, cooking until thickened. Pour corn mixture into a buttered 2 1/2 qt. casserole and sprinkle with Parmesan cheese. Place under broiler until golden and bubbly.
Julia's Easy and Delicious Raspberry Trifle - need a dessert in a hurry, try this one
2 packages (3 oz. each) ladyfingers
2 packages (3.4 oz) instant vanilla pudding mix (or white chocolate pudding mix)
1 tsp. pure vanilla extract
1 jar (18 oz.) raspberry jam, good quality
2 pints fresh raspberries
1 cup heavy whipping cream
1/4 cup powdered sugar
Chambrod liqueur
Prepare pudding according to directions on package, adding vanilla extract. Prepare heavy whipping cream in a bowl with a little powdered sugar and splash of Chambord liqueur, whipping to almost stiff peaks.
In a trifle dish arrange one-third of ladyfingers on bottom of dish and one-third around inside of bowl, using half of the pudding mixture to hold them in place. In a bowl, add jam and stir, then gently stir in 1 1/2 pints of raspberries; spoon half over pudding, add some of the whipped cream. Cover with remaining ladyfingers. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream, fresh raspberries and a sprig of fresh mint .
Praline Chocolate Pecan Pie - a next door neighbor of mine in San Diego gave me this recipe.
2 eggs
1 cup sugar
1/4 cup cornstarch
1/2 cup butter, melted
2 oz. Praline liqueur
1 cup pecans, lightly toasted and chopped
6 oz. package semi sweet chocolate pieces
1 (9-inch) unbaked pastry shell
Whipped Cream for garnish
Chocolate shavings
Preheat oven to 350 degrees. In a bowl, beat eggs slightly, combine sugar and cornstarch and gradually add to eggs mixing well. Stir in melted butter. Add liqueur, pecans and chocolate. Pour into unbaked pastry shell. Bake for 45 to 50 minutes, if crust become too brown, add a little foil around edges. Remove from oven to cooling rack and cool. Garnish cooled pie with whipped cream and chocolate shavings. Serve with French vanilla ice cream and spoon over a little Praline liqueur if desired.
Delicious Citrus Cake - I don't recall where I got this recipe, but I have been making it for years!
1 cup butter
1/4 cup shortening
2 cups sugar
5 eggs
3 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 tsp. pure vanilla extract
1/2 tsp. lemon extract
zest of 1 lemon
1 Tbl. orange zest
Frosting
1/2 cup butter, softened
3 Tbl. fresh orange juice
3 Tbl. fresh lemon juice
2 Tbl. orange zest
2 Tbl. lemon zest
1 tsp. lemon extract
6 cups powdered sugar
Preheat oven to 350 degrees. In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In a bowl, combine dry ingredients and add to creamed mixture alternating with buttermilk, beginning and ending with dry ingredients. Stir in extracts and zest. Pour into 3 greased and floured 9-inch cake pans. Bake for 25 to 30 minutes. Remove to cooling rack and cool 10 minutes in pans before removing to wire racks. Frosting; In a bowl beat butter until fluffy, add the orange juice, lemon juice, orange zest, lemon zest and lemon extract and mix well. Gradually add powdered sugar beating until desired spreading consistency. Spread between cooled layers and over top of cake.
Bon Appetit
"And thou shalt rejoice in thy feast"
Deuteronomy 16:14
No comments:
Post a Comment