This recipe comes from my husband’s grandfather. We served it at our restaurant 30 years ago! It is rich and as David says ‘an artery clogger’. I remember it as delicious and potent!
12 eggs, separated
2 quarts of heavy cream
1 quart rum of your choice, Mt. Gay or
1 pint of peach brandy
1 # sugar
fresh nutmeg, optional
Separate eggs, whisk whites to soft peak. Whisk egg yolks to mix.
Put cream in bowl, add sugar and dissolve, add rum and peach brandy and stir in whisked egg yolks. Fold in egg whites. And serve. I think we grated fresh nutmeg over each serving.
This recipe comes from my friend Sharon who is a wonderful cook. She has been perfecting it for 30 years! I am a huge anchovy fan and try new kinds often. My favorite kind is Scalia which may be hard to find.
1-2 garlic cloves, to taste
1 can of anchovies, with oil
1 T. worcestershire sauce
1/2 c. good olive oil, I love California Extra Virgin
1 T. mayonnaise
dash of red wine vinegar, optional
In a blender add the first four ingredients and blend well. Add mayonnaise and vinegar if using. Chill and serve with good croutons and romaine.
From What’s Gaby Cooking blog that is one of my new favorites! I grew up with a molasses cookie with raspberry jam in the center and have never found the recipe but I will try it in these cookies the next time I bake them.
¾ cup butter, melted
1 cup sugar, plus extra for rolling
1/3 cup molasses
2 1/4 cups flour
1/2 tsp ground cloves
½ tsp powdered ginger
1 tsp ground cinnamon
2 tsp baking soda
In a large stand mixer combine the butter, sugar, egg and molasses. Mix for a minute or two until well combined.
Combine the flour, cloves, ginger cinnamon and baking soda and sift together.
Slowly add the flour mixture to the molasses mixture and mix until evenly combined. Cover and refrigerate for at least 1 hour.
Preheat the oven to 350 degrees F.
Once chilled, scoop 2 tablespoons of dough at a time and roll into balls. Roll them around in a small cup of sugar and set onto a parchment lined baking sheet.
Bake for 10-12 minutes.
Remove from the oven and transfer the cookies onto a cooling rack to cool.
This is the simplest of Sausage and Cabbage and delicious! I make a half recipe for the two of us and will use leftovers in a soup.
3 tablespoons unsalted butter
2 pounds fresh sweet Italian pork sausages or bulk sausage
1 large green or Savoy cabbage, about 4 pounds, cored and thickly shreddedina’s
Freshly ground black pepper
Crusty bread and mustard, for serving
Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.
Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.
Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.
Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.
My niece Rachael introduced me to this fool proof Tenderloin from the one and only Ina Garten. It is so easy and everyone loves beef tenderloin! It is a wonderful dish as is or for a large party I served it with mini brioche rolls with horseradish sauce. Always a hit!
2 1/2 pounds filet of beef, trimmed and tied
2 tablespoons Dijon mustard
1 tablespoon aged balsamic vinegar
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper
Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-beef.html?oc=linkback
I have just received the new Dorie Greenspan cookbook called Cookies! It is a 500 page tome of many delicious cookies that I will cook my way through! This was a winner that I took to my volunteer group yesterday. As my friend said, there is a lot going on in this cookie and there is but the flavors all work well together. If your crystallized ginger isn’t moist, try steaming it in a strainer over simmering water for 5 minutes, pat dry and chop.
2 1/4 c. (306 grams) all purpose flour
2 T. unsweetened cocoa powder
1-2 t. instant espresso powder, to taste (optional)
1 1/2 t. ground ginger
1 t. ground cinnamon
1/4 t. ground cloves
1/2 t. baking soda
1/2 t. fine sea salt
1 1/2 sticks (12 T or 6 oz.)butter, room temperature, cut into chunks
1/3 c. sugar
1/3 c. packed light brown sugar
1 large egg yolk, room temperature
1/2 c. unsulphured molasses
1 1/2 t. pure vanilla
1/3 c. chopped crystallized ginger (or 2T. minced fresh ginger mixed with 2t. sugar)
7 oz. (200 grams) semisweet or bittersweet chocolate, chopped chip size
sugar for rolling
Whisk together flour, cocoa, espresso, spices, baking soda and salt together.
In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed for 3 minutes, scraping the bowl as needed. Add yolk and beat for one minute, then add molasses and vanilla, beating until smooth. Turn off the mixer and add the dry ingredients all at once and pulse several times. On low speed, mix the dough until the flour is almost incorporated. Add the crystallized ginger and chocolate and mix until evenly distributed. Gather the dough into a ball, flatten it and wrap in plastic. Refrigerate for at least 2 hours.
Preheat oven to 350 degrees. You can bake these cookies as round balls or in buttered muffin tins (they will turn out more like little cakes. Roll the cookie into a ball and turn it into the sugar to coat it and place in a muffin tin (flatten it with a glass to 1/2″ thick) or on a cooking sheet.
Bake for about 13 minutes, rotating after 7 minutes. Let rest for at least 15 minutes before unmolding or putting on a rack to cool completely.
We were recently in San Francisco and had dinner at Jonathan Waxman’s in Ghirardelli Square. All of our food was excellent but my nephew Alex, out ordered all of us with the signature chicken and salsa verde! It is a condiment that would go with almost anything! Chock full of herbs, capers and anchovies, it is easy to make. I did not use sage as I do not like it. I am sure you can mix up the herbs to your liking or what it available. I hope you will try this wonderful condiment!
1 tablespoon capers
2 anchovy fillets
3 cloves garlic (peeled, green germ removed)
1 cup plus 2 tablespoons extra-virgin olive oil
¼ cup fresh parsley, chopped
¼ cup arugula, chopped
¼ cup basil leaves, chopped
¼ cup fresh cilantro, chopped
1 tablespoon tarragon leaves
1 tablespoon fresh chives
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
¼ teaspoon sea salt
Meanwhile, make the salsa verde. Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones. Using a mortar and pestle (or a small mixer if you are in a hurry), smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and remaining olive oil. (The mixture should be chunky, not oily.) Season with sea salt.
From the wonderful blog https://smittenkitchen.com/2015/04/salted-chocolate-chunk-cookies/. You must read her blog as she is very convincing and funny about needing another chocolate chip cookie recipe! This is a winner and delicious!
1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
2 tablespoons (25 grams) granulated sugar
2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful)
3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt
1 3/4 cups (220 grams) all-purpose flour
1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
Flaky sea salt, to finish
Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.
In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.
Scoop cookies into 1 1/2 tablespoon (I used a #40 scoop) mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack.
This is a Greek lemon, rice and egg soup that is so comforting. You probably already have the ingredients and it comes together in 20 minutes. I used rice but will try orzo next time I make it.
4 cups chicken broth
1/4 cup uncooked orzo (or rice or pastina)
Salt and pepper to taste
3 tablespoons lemon juice
In a large saucepan, bring the broth to a boil.
Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.