Monday, August 31, 2009
Sunday, August 30, 2009
Italian style bread crumbs
Saturday, August 29, 2009
Friday, August 28, 2009
Some chopped red pepper, if you wish
--1 cup Sugar
--1 cup Butter, softened (2 sticks)
--Jam or Preserves
(or Raisins, Nuts, Lemon -- Anna used Apricot Jam)
Beat together eggs and sugar. Add butter. Add enough flour to make into a dough. Separate dough in half. Chill half the dough. Spread the other half into the bottom of a pyrex dish. Spread a layer of preserves over the top. Crumble the chilled half of the dough on top. Bake for 25-30 minutes at 425 degrees Fahrenheit.
Thursday, August 27, 2009
--1 and 3/4 cups Flour
--3/4 cup Cocoa Powder
--2 cups Sugar
--1 and 1/2 tsp Baking Powder
--1 and 1/2 tsp Baking Soda
--1 tsp Salt
--1 tsp Instant Coffee
--1 cup Milk
--1/2 cup Vegetable Oil
--2 tsp Pure Vanilla
--1 cup Boiling Water
Pre-heat oven to 350 degrees Fahrenheit. Sift dry ingredients into a bowl. In another bowl, mix all the wet ingredients except the boiling water. Combine the wet ingredients and the dry ingredients. Mix well. Slowly stir in the boiling water. Turn out into cake pan (Jenn says don't use an angel food cake pan because it won't work. She uses a spring ring). Bake for 30 to 35 minutes.
Wednesday, August 26, 2009
Here's one of her recipes:
--3 cups Flour
--3 cups Sugar
--1 and 1/2 cups Butter (OR 1 cup Butter plus 1/2 cup Shortening)
--2 tsp Lemon Extract
--3/4 cup Lemon-Lime Soda
Preheat oven to 325 degrees Fahrenheit. Combine flour and sugar. Beat in one egg at a time. Add the butter, then the lemon extract, then lemon-lime soda. Turn the batter out into a cake pan (Jenn says the best is a Bundt cake pan). Bake for 60 to 75 minutes.
Tuesday, August 25, 2009
Monday, August 24, 2009
--Beans (Refried, Black Beans, or Pinto Beans)
--Sliced Fresh Avocado
--A slice of White Cheese (Queso Blanco)
--Slice of Tomato
Toast a roll. On the top bun, place the lettuce, a slice of tomato, sliced avocado and a slice of white cheese. On the bottom bun, spread beans, then lay a couple of slices of pickled jalapeno. Place your meat on top of that, then close the sandwich. Oh, I've also see recipes that include Sliced Onion, Sour Cream, and Mayonnaise. Really, it's your call!
Sunday, August 23, 2009
How my mother loved a good chowder! She was born in New Brunswick, and lived in Maine and Massachusetts before moving out west, so I guess she knew a thing or two about making one. Of course, she probably started out making her earlier versions from freshly shucked clams, but I remember her making do quite nicely with canned clams from our inland grocery store.
I don't seem to have my mom's directions written down, but I have watched her make it many times. This version from Allrecipes comes the closest.
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half-and-half (half of this can be whole milk)
3 tablespoons butter
2 (10 ounce) cans minced clams
Saturday, August 22, 2009
1 clove garlic, minced
1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese)
3 tablespoons unbleached all-purpose flour
1 3/4 cup dry white wine
1/4 teaspoon freshly grated nutmeg
A splash or two of kirsch (optional--I don't believe that we bothered)
Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.
Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch (opt.). Continue stirring until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot and you are ready for dipping. Continue to stir frequently.
Friday, August 21, 2009
I made up a great new drink a few weeks ago at your mom's. I mixed some of her Vanilla Vodka, some Pear Nectar and lots of Sparkling Water (and Ice, of course). Very yummy and you can cut the sweetness with more [sparkling] water. I suppose you could puree and strain Fresh or Canned Pears for it to. Don't know what to call it but it tastes like ambrosia and has quite a kick to it. And I suppose you could use regular vodka and just add some vanilla extract too.
Thank you so much, Auntie! Happy birthday!
Thursday, August 20, 2009
--2 cups Flour
--1 cup Butter (REAL BUTTER!)
--1 cup Super-fine Sugar
--1 small Egg, beaten
--Pinch of Salt
--3 oz Candied Ginger, finely chopped (for version 1)
--2 cups Almond Paste (for version 2) (To make yourself, grind 2 cups Blanched Almonds, then mix in 1/4 cup Sugar, 1 Small Egg and the grated Peel of Half a Lemon. Grind once more.)
Version 1 (with Ginger): Knead flour, butter, sugar, half the beaten egg, salt and ginger into a smooth paste. Butter a pie pan of 1-inch deep and 8-inch diameter. Press the dough into it. Brush the rest of the egg on top of the dough and use the back of a knife to carve "decorations" into it. Bake for 30 minutes at 350 Degrees Fahrenheit. While still hot, press down the middle of the cake with the back of a spoon. When firm to the touch, turn out on wire rack. The cake should be soft on the inside and hard on the outside.
Version 2 (with Almond Paste): Knead flour, butter, sugar, the beaten egg, and salt into a firm ball. Divide in half. Butter a pie pan of 1-inch deep and 8-inch diameter. Press half the dough into it. Spread almond paste on top. Press the other half of the dough on top of that. Bake at 350 degrees Fahrenheit until golden brown, about an hour. Remove from pan and cool on rack.
Wednesday, August 19, 2009
2 c. sugar
1 - 1/2 tsp. salt
1/4 lb. butter, softened
5 large eggs
2 cups lukewarm milk
2 tbl. dry yeast
1 teaspoon = 1/3 tablespoon = 5 ml
1 tablespoon = 1/2 fluid ounce = 3 teaspoons = 15 ml (15 cc)
2 tablespoons = 1 fluid ounce = 1/8 cup = 30 ml (30 cc)
1/4 cup = 2 fluid ounces = 4 tablespoons = 59 ml
1/3 cup = 2 2/3 fluid ounces = 5 tablespoons & 1 teaspoon = 79 ml
1/2 cup = 4 fluid ounces = 8 tablespoons = 118 ml
2/3 cup = 5 1/3 fluid ounces = 10 tablespoons & 2 teaspoons = 158 ml
3/4 cup = 6 fluid ounces = 12 tablespoons = 177 ml
7/8 cup = 7 fluid ounces = 14 tablespoons = 207 ml
1 cup = 8 fluid ounces = 1/2 pint = 16 tablespoons = 237 ml
2 cups = 16 fluid ounces = 1 pint = 32 tablespoons = 473 ml
4 cups = 32 fluid ounces = 1 quart = 2 pints = 946 ml
1 pint = 16 fluid ounces = 2 cups = 32 tablespoons = 1/2 quart = 473 ml
2 pints = 32 fluid ounces = 1.0 quart = 946 ml = 0.946 liters
8 pints = 1 gallon = 128 fluid ounces = 4 quarts = 3785 ml = 3.78 liters
1 quart = 32 fluid ounces = 2 pints = 946 ml = 0.946 liters
4 quarts = 1 gallon = 128 fluid ounces = 8 pints = 3785 ml = 3.78 liters
128 fluid ounces = 1 gallon = 3785 ml = 3.78 liters
1 Liter = 1000 ml = 1.057 Quarts = 1.76 Pints = 35.2 Fluid Ounces
1 pint, dry = 1.1636 pints, liquid
1 quart, dry = 1.1636 quarts, liquid
1 gallon, dry = 1.1636 gallons, liquid
Tuesday, August 18, 2009
1 ounce = 1/16 pound = 28.35 grams
2 ounces = 1/8 pound = 55 grams
3 ounces = 3/16 pound = 85 grams
4 ounces = 1/4 pound = 125 grams
8 ounces = 1/2 pound = 240 grams
12 ounces = 3/4 pound = 375 grams
16 ounces = 1 pound = 454 grams
32 ounces = 2 pounds = 907 grams
1 kilogram = 2.2 pounds/35.2 ounces = 1000 grams
lbs/2.2 = kilograms
kg x 2.2 = pounds
1 g = 0.00220462262 lb
1 lb = 453.59237 g
1000 mg = 1 g
1000 g = 1 kg
Monday, August 17, 2009
Water Freezes at Sea Level: 32 Degrees Fahrenheit = 0 Degrees Celsius
Room Temperature: 70 - 75 Degrees Fahrenheit = 21.11 - 23.89 Degrees Celsius
Lukewarm Liquid: 85 - 100 Degrees Fahrenheit = 29.44 - 37.78 Degrees Celsius
Simmer: 165 - 175 Degrees Fahrenheit = 73.89 - 79.44 Degrees Celsius
Water Boils at Sea Level: 212 Degrees Fahrenheit = 100 Degrees Celsius
Deep Fat Frying: 375 - 400 Degrees Fahrenheit = 190.56 - 204.44 Degrees Celsius
Very Slow: 250 - 300 Degrees Fahrenheit = 121.11 - 148.89 Degrees Celsius
Slow: 300 - 325 Degrees Fahrenheit = 148.89 - 162.78 Degrees Celsius
Moderate: 325 - 350 Degrees Fahrenheit = 162.78 - 176.67 Degrees Celsius
Moderately Hot: 375 Degrees Fahrenheit = 190.56 Degrees Celsius
Hot: 400 - 425 Degrees Fahrenheit = 204.44 - 218.33 Degrees Celsius
Very Hot: 450+ Degrees Fahrenheit = 232.22+ Degrees Celsius
250°F = 120°C
275°F = 140°C
300°F = 150°C
325°F = 160°C
350°F = 180°C
375°F = 190°C
400°F = 200°C
425°F = 220°C
450°F = 230°C
475°F = 240°C
500°F = 260°C
550°F = 290°C
From Celsius to Fahrenheit is oF= (oC × 9/5) + 32
From Fahrenheit to Celsius is oC = (oF - 32) × 5/9
Sunday, August 16, 2009
Bread Crumbs, dry: 1 Cup = 150 Grams
Butter: 1 Cup = 8 ounces (or 1/2 ounce per tablespoon) = 227 Grams
Buttermilk: 1 Cup = 8.5 ounces = 240 Grams
Cocoa: 1 Cup = 3.33 ounces = 94 Grams
Corn Meal: 1 Cup = 4.5 ounces = 128 Grams
Corn Starch: 1 Cup = 120 Grams
Corn Syrup: 1 Cup = 11.5 ounces = 326 Grams
Couscous: 1 Cup = 6.75 ounces = 180 Grams
Egg, Large, Entire: 1.75 ounces = 50 Grams
Egg, Large, White: 1 ounce = 28 Grams
Egg, Large, Yolk: 0.75 ounce = 18 Grams
Flour, All-Purpose: 1 cup = 5 ounces = 142 Grams
Flour, Bread: 1 Cup = 5.5 ounces = 156 Grams
Flour, Cake: 1 cup = 4.5 ounces = 128 Grams
Flour, Whole Wheat: 1 Cup = 5 ounces = 142 Grams
Half and Half: 1 Cup = 8.5 ounces = 240 Grams
Heavy Cream: 1 Cup = 8.1 ounces = 230 Grams
Macaroni, uncooked: 1 Cup = 140 Grams
Milk: 1 Cup = 8.5 ounces = 240 Grams
Molasses: 1 Cup = 11.25 ounces = 314 Grams
Oats, uncooked = 90 Grams
Powdered Milk: 1 Cup = 2.5 ounces = 71 Grams
Rice, Uncooked: 1 Cup = 190 Grams
Salt, table: 1 Cup = 300 Grams
Shortening: 1 Cup = 6.75 ounces = 191 Grams
Sour Cream: 1 Cup = 8.5 ounces = 240 Grams
Sugar, Dark Brown: 1 Cup = 8.5 ounces = 241 Grams
Sugar, Granulated: 1 Cup = 7 ounces = 198 Grams
Sugar, Light Brown: 1 Cup = 7.5 ounces = 213 Grams
Sugar, Powdered: 1 Cup = 4 ounces = 114 Grams
Vegetable Oil: 1 Cup = 6.75 ounces = 191 Grams
Water: 1 Cup = 8.3 ounces = 235 Grams
Saturday, August 15, 2009
--230 grams All-Purpose Flour (Approximately 1 and 1/2 cups)
--70 grams Cake Flour (Approximately 1/2 cup)
--30 grams Sugar (Approximately 2 tablespoons)
--Milk + 1 Egg Yolk= 210 grams (Approximately 3/4 cup milk plus 1 egg yolk)
--4.5 grams Salt (Approximately 3/4 teaspoon)
--18 grams Unsalted Butter (Approximately 1 tablespoon)
--4 grams Yeast (Approximately 2/3 teaspoon)
--8 grams Green Tea Powder dissolved in 10 grams Boiling Hot Water (Let's say 1 teaspoon powder dissolved in 1 tablespoon water)
--8 grams Cocoa Powder dissolved in 8 grams Boiling Hot Water (Let's say 1 teaspoon powder dissolved in 1 tablespoon water)
Beat the egg yolk lightly with milk and send it to the microwave on HIGH for 30 seconds (Heat to 38 Degrees Celsius). Put all ingredients in bread machine and set to dough cycle. Let it knead for 20 minutes. Stop the cycle and restart the dough cycle and let it knead for another 15 minutes. Divide dough (about 560g) into 3 parts: 75g for the chocolate, 210g plain and the rest of the dough which is less than 280g for the green tea (1/2 will be "green tea dough", 3/8 will be "plain dough", and 1/8 will be "Chocolate dough". Add dissolved cocoa powder to the "chocolate dough" and knead till the colour is even. Add dissolved green tea to the "green tea dough" and knead till colour is even. Let dough balls rise for 30–40 minutes. Punch air out of and let rise for another 20–30 minutes. Use about half of the plain dough (90 grams) for the face and 1/3 of the chocolate dough for each eye (27 grams each).
Fill the space between the eyes with 1/3 of the remaining plain dough (30 grams).
Roll remaining plain dough over the patterned dough.
Divide the remaining chocolate dough into 2 pieces for the ears (17.5 grams each).
Use 1/4 of the green tea dough for the space between the ears (70 grams).
Wrap the rest of the green tea dough all around the patterned dough.
Place dough into a well-greased loaf pan and let rise for another 50–60 minutes. Bake at at about 375-400 Degrees Fahrenheit for 25–30 minutes (185-200 Degrees Celsius).
Seriously...good luck with this recipe. Here is the original if it helps.
Friday, August 14, 2009
--1 lb Elbow Macaroni
--4-5 Hard Boiled Eggs, [chopped or sliced - bdvdb]
--2 Tomatoes, sliced
--1 large Cucumber, quartered and sliced
--1 large Red Onion, diced
--1 package Hillshire Farms Deli-sliced Honey Ham (You can of course use other ham, but that’s how I know how much to use)
--Mayonnaise (Enough to hold it together. I use Hellman’s light mayonnaise)
--Peter Luger Sauce** (5 capfuls, though I usually throw a dash more in on top of that)
--Cider Vinegar (1 capful)
--Salt and Pepper to taste.
Then just mix all that sh*t together and let cool. Or eat some while it’s still warm. It’s still pretty f*ckin’ tasty then too. -Becky
**Peter Luger's Steak Sauce pulls this whole salad together, so don't substitute it with anything else. It's also worth seeking out because it's possibly the most delicious condiment EVER. Once you taste it, Peter Luger will never be absent from your fridge again! Fortunately, the world is waking up to this sauce and it's becoming widely available in the meat department of many supermarkets. So go get it. Put it on everything.
Thursday, August 13, 2009
--1 lb of dried Fava Beans
--4 cloves crushed Garlic
--Half a Red Onion, chopped
--Handful of Fresh Mint, chopped fine
--Handful of Fresh Parsley, chopped fine
--Juice of 2 or 3 Lemons
--1/4 cup Olive Oil
--1 tsp Ground Cumin
Soak beans overnight in water. Drain, and cover with fresh water in large saucepan. Bring to a boil and simmer on low for 45 minutes to 1 hour, or until beans are tender. Drain and place in medium bowl. Add remaining ingredients. In my opinion, it should be GENTLY mixed together, leaving beans whole, though it is more commonly served mashed together. Refrigerate and serve cool.
Wednesday, August 12, 2009
--1 1/2 lbs boned Leg of Lamb (in a Middle Eastern restaurant, the lamb would be on one of these vertical rotating spits, a slowly cooking meat-cone)
--2 cups thinly sliced Onion
--1/3 cup fresh Lemon Juice
--1/2 tsp ground Cinnamon
--1/2 tsp ground Allspice
--1/2 tsp Black Pepper
--1/4 tsp Salt
--5 Thyme Sprigs
--(several online recipes also swear by using Mace to spice your shwarma)
--6 (7-inch) Pitas
--Yogurt-Tahini Dip or my mom's hummus
--1/2 cup Onion slices (Red or White), separated into rings
--1/4 cup chopped Fresh Mint or shredded Lettuce
--12 (1/4-inch-thick) slices Tomato, halved
--3 Gherkin Dill Pickles, thinly sliced lengthwise
--Hot Sauce such as Sriracha
Trim fat from lamb. Combine 2 cups onion and herbs and spices (onion through thyme) in a large zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator 2 hours (better yet: overnight), turning occasionally. Remove lamb from bag; discard marinade. Preheat oven to 350° Fahrenheit. Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Bake at 350° for 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 15 minutes. Slice lengthwise into thin strips. Spread each pita with about 2 1/2 tablespoons Yogurt-Tahini Dip (or hummus). Divide lamb, red onion, mint (or lettuce), tomato, and pickles evenly among each pita. Serve immediately.
Thursday, August 6, 2009
Wednesday, August 5, 2009
- 1 1/2 cups chopped fresh or frozen cranberries
- 1 1/4 cups sugar, divided
- 3 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter or margarine
- 2 eggs, lightly beaten
- 1 cup milk
- 1 cup chopped pecans or walnuts
- 1 tablespoon grated orange peel
Preparation:Toss cranberries with 1/4 cup of sugar in a bowl; set aside.
In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar. Cut in butter until mixture resembles coarse crumbs. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in nuts and orange peel and cranberries. Fill paper-lined muffin tins two thirds full. Bake at 400° for 20 to 25 minutes. Makes about 18 muffins.
Tuesday, August 4, 2009
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1 1/2 cups fresh cranberries
1/2 cup pecans, coarsely chopped
1/4 cup margarine, softened
1 cup white sugar
3/4 cup orange juice
|Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.|
|In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.|
|Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.|
Monday, August 3, 2009
This post first appeared on my other blog, The Zees Go West, long before I had a recipe blog. It makes sense to duplicate it here.
You can buy fresh green chiles in the summertime and the dried red ones later in the fall. They both come from the same plant—the red ones have just been allowed to ripen longer on the plant before being dried. They have an earthier flavor to me. When I grew my own chiles in Las Cruces, I couldn’t get over how many wonderful chile colors could be found on a single plant—sometimes all at once--the greens at first, and then as the chiles ripened they ranged through yellow and orange to red.
We make a very simple version of Carne Adovada at our house. We brown pork strips with onions and garlic, then simmer all in red chile sauce (below)** until the pork is tender and well done. I know that traditional versions call for a long marinating period, but the kind we make is absolutely delicious.
For some good basics to get you started, see Chile Colorado (Red Chile).
**For a good Red Chile Sauce Recipe:http://www.pepperfool.com/recipes/southwest/nm_red_sauce.html
*Library of Congress photograph: I do not know of any copyright restrictions associated with this photo. If you do, please notify me via the comments section of this blog.
Sunday, August 2, 2009
This post first appeared on my other blog, The Zees Go West. That was way back before this recipe blog was started. It makes sense to duplicate it here.
1. Kernels of corn that have been soaked in lime water, hulled, and dried.
2. Hominy and pork stew flavored with red chiles
Posole stew is a New Mexican tradition and can be ordered as a side dish in many New Mexican restaurants. You can order some real NM posole from the resources below, or you may substitute yellow or white canned hominy in the recipes.
Blue Corn Posole recipe, resources, and a wonderful memory about eating posole at San Ildefonso Pueblo
A nice collection of New Mexican Posole Recipes
Posole Recipe courtesy of Comida de Campos farm and cooking school, Embudo, N.M.
Posole recipes from the Santa Fe School of Cooking
Posole Stew, A New Mexico Holiday Tradition
If you have a moment, take time to read this evocative New York Times article--In Pueblo Food, Deep Respect for the Earth, which includes a recipe for posole. They might spell" chile" as “chili” but they know how to make New Mexican food sound delicious.
*The Library of Congress knows of no restrictions on the publication of this photograph. If you do, please let me know via the comments section on this blog.
Saturday, August 1, 2009
If you have been reading this blog for any time, you know that it is a mother and son collaboration. In order to agree on the recipes presented here as family history, there is a lot of correspondence back and forth about food memories. Some of Ben's questions really make me laugh, such as this one:
1 container (16 oz.) sour cream
|1.||In medium bowl, blend all ingredients; chill if desired.|
|2.||Serve with your favorite dippers.|
As adults, Andy and I continued our experimentation whenever we were in the same town... At my first job out of college, I discovered that a coworker grew Scotch Bonnet Habenero Peppers (this discovery was both intriguing and alarming because "What kind of person would plant THOSE?!"). I wrapped them up safely for a trip to New Hampshire where I handed them with Andy. We spent several hours making a wicked BBQ sauce out of only molasses, onion, and Habenero pepper. I damaged my stomach a little, but man (!) it was wonderful stuff.
A few years ago Andy attended culinary school, where he acquired some serious knowledge, but his most valuable skill in the kitchen is patience. He has spent years testing and experimenting with sauces and rubs. He once told me about how he spent an entire weekend roasting turkey bones, then boiling them into a stock with a bunch of veggies (and cognac I think), then reduced and reduced the stock down so much that the liquid could be frozen 12 tiny ice cubes. "Instant Flavor Cubes" he called them.
We still pick each other's brains about food whenever we see each other. The other night, he passed through New York, and we talked about some of our old BBQ sauces. I asked him what makes a perfect BBQ sauce. He listed, "Caramelized Onion, a can of Tomato Paste, Molasses, and Bourbon should do you just right." And, of course, lots of time and patience...