Garden fresh tomato soup

This soup is everything a tomato soup should be - fresh and full of flavor.
It's especially good when served with crusty French bread.

4 cups chopped fresh tomatoes
1 large onion, sliced
4 cloves garlic, smashed
2 cups chicken broth, preferably homemade
fresh basil, torn, about 1/2 cup
fresh thyme and oregano, about 1 Tbsp each

3 Tbsp butter
1 Tbsp tomato paste
2 Tbsp flour

salt and pepper, to taste
additional herbs, finely chopped, to serve on top.

Mix together the tomatoes, onions, garlic, herbs, and chicken broth in a stock pot.  Bring to a boil, then simmer gently for half an hour.

Puree this mixture in a blender, then pass through a fine sieve. 

Melt the butter together with the tomato paste and stir in the flour.  Slowly pour in the tomato mixture and whisk so that no clumps will form.  Season with salt and pepper and sprinkle with herbs.

Greek vegetable casserole (briami)

 
This medley of summer vegetables tastes delicious served hot with grilled meats or seafood.  It can also be served at room temperature, as part of a meze selection.

Preheat oven to 400F.

1 large red pepper, cut into broad chunks or strips
2 yellow and 2 green zucchini, thickly sliced
3 tomatoes, quartered
8 to 10 small red bliss potatoes, cut into thick slices
large handful of fresh chopped herbs - tarragon, parsley, oregano, basil, thyme, rosemary
sea salt
dash of cinnamon

1/3 cup olive oil
2 onions, sliced
5 cloves garlic, crushed


Lightly grease a casserole pan with olive oil, and in it assemble the vegetables. 
Cook the onions in olive oil until transparent, about 8 minutes, then add the garlic and cook another 2 minutes.

Pour over the vegetables, then add sea salt and cinnamon.  Sprinkle the herbs on top.
Bake for 1 hour to 1 hour and 15 minutes - until the potatoes are done.  Stir two or three times while baking.

Tastes really wonderful.

Tender and delicious grilled baby back ribs

The secret here is to bake the ribs before grilling them.  And, of course, the delicious homemade basting sauce.

Take 2 slabs baby back pork ribs
some coarsely ground pepper
ground red chili pepper
sea salt

Preheat oven to 300 degrees.
Cut each full rack of ribs in half.  Sprinkle with salt and peppers, being conservative with the salt...

Wrap each half in aluminum foil an place on a heavy baking sheet.  Bake for 2 1/2 hours, no longer.

Let cool for 10 -15 minutes before opening foil.  Place on a very hot grill and cook for 3 to 4 minutes on each side.  Brush sauce on the ribs while they grill, and just before you serve them.  Don't add sauce too early as it may burn.

This is a "foolproof" recipe.  The ribs are tender and awesome - especially if you use (my) homemade grilling sauce (below).

Happy days.

Never enough Bourbon BBQ Sauce

It's well worth the "trouble" to make your own barbecue sauce - you won't want to go back to the bottled stuff.

This recipe will give you about 1 cup of sauce.  It can easily be doubled or tripled.  Refrigerate any unused portions.

You need:

2 1/2 Tbsp vegetable oil
1 medium onion, minced
3 large cloves garlic, minced
1/2 cup tomato paste
1/2 cup cider vinegar
1 1/2 cup water
1/2 cup brown sugar
2 1/2 Tbsp honey
2 Tbsp Worcestershire sauce
2 tsp salt
2 Tbsp Old Bay seasoning
1/2 tsp paprika
2 tsp ground red chili pepper
1 tsp liquid smoke seasoning
1 Tbsp dark molasses
dash of Tabasco
2 Tbsp Bourbon

Heat oil in a saucepan over medium heat.  Add the onion and garlic, and cook until translucent.

Stir in all other ingredients, mix well.  Bring to a boil, then reduce heat.  Simmer, on lowest heat, uncovered, for about an hour or until sauce thickens.

Triple berry and orange jam

Before you start, bring a boiling water canner, half-full with water, to simmer.  Wash jelly jars and screw bands in hot water, drain well.

For this delicious jam you need 5 cups of crushed fruit.  I used 1 1/2 cups each of blueberries, blackberries, and raspberries. I also added 1/2 banana, mashed, and 1 small orange, cut into very fine bits.  Measure carefully so you have exactly 5 cups of fruit to cook.

Put into a large pot, add 1 tsp butter, 1 tsp vanilla, and 1 package of Pectin (I use Sure-Jell). Stir thoroughly and bring to a full rolling boil over high heat.  Add 7 cups sugar, stir continuously, and return to a full rolling boil.  Boil for 1 minute.  Remove from heat, and ladle into prepared jars.  Wipe jar rims and threads, then cover with canning lids.

Place jars into a canning pot, fill with water to cover jars by at least 1 inch.  Bring to a gentle boil, and process for 10 minutes.  Remove from water, dry, and cool.

Try this jam with Greek yogurt, as a topping for warmed brie, or on a slice of homemade bread.  Delicious on top of peanut butter, too!

Crab Cakes

2 slices of bread, cut into very small bits  - I like artisan breads with good texture
2 Tbsp mayonnaise
several heaping Tbsp fresh chopped parsley
1 Tbsp finely chopped celery
2 Tbsp tarragon, chopped
1 tsp mustard - any kind but sweet
1 egg
1 Tbsp lemon juice
dash of Tabasco
2 tsp Old Bay seasoning

Mix together in a bowl and gently add

1 lb lump or jumbo lump crabmeat

Shape into 4 patties and pan saute in butter until golden brown, or broil for no more than 5 minutes on each side.
Serve with either cocktail sauce (make yourself by adding just enough horseradish to ketchup to suit your taste), or remoulade  (mayonnaise, mustard, very finely chopped onion, capers, and chopped parsley).

Don't forget to add lemon wedges.  Serve with rosemary garlic potatoes and steamed broccoli, or with potato salad and a green salad - or with any of your favorite side dishes.
Enjoy.  It's so easy.

Publish Post

Mediterranian pepper medley

1/2 cup olive oil

2 yellow peppers

2 red peppers

2 orange peppers

1 red onion

1 yellow onion

6 cloves garlic

fresh thyme

fresh rosemary

sea salt

freshly ground pepper

Heat olive oil in a large skillet. Peel and crush the garlic, peel and quarter the onions, and add to skillet. Cut the peppers into chunks and add along with thyme and rosemary.  Turn heat to lowest setting.  Stir frequently.  Let roast until peppers are soft and slightly browned.  This will take at least an hour. Sprinkle with sea salt and ground pepper.  Enjoy warm or at room temperature.
This is a wonderful addition to any grilled meat, most seafood, or as part of an antipasto platter.

Roasted salmon fillets

This is simple, delicious, and turns out perfectly every  time. 

Preheat oven to 425F.

Line a baking sheet with aluminum foil.  Brush lightly with olive oil and place salmon fillets on top.  Brush fillets with olive oil as well, sprinkle with sea salt and fresh rosemary.  Roast for 15 to 20 minutes.

Serve with your favorite vegetables, rice, couscous,  fettuccine, or potatoes.
I often add asparagus to the baking sheet, about 10 minutes after the salmon.

Slow cooked pork tenderloin

I serve this dish on top of buttered noodles, along with a good helping of fresh steamed vegetables.  It almost makes you glad it's winter.

2 pork tenderloins, about 3 lbs
3 Tbsp butter

3 onions - 2 of them cut into halves, 1 chopped
5 carrots, peeled and cut into large chunks
about 10 cloves of garlic
1 apple, cut into quarters
1 or 2 heaping Tbsp fresh ginger, cut into chunks
hot pepper flakes
parsley

1/2 cup ketchup
1/4 cup balsamic vinegar
1/2 cup soy sauce
1 cup wine, red or white
2 heaping Tbsp of fig marmalade - if that's too esoteric for your cupboard you can use apricot jam, peach jam, or even grape jelly
salt and pepper


Brown the tenderloins in hot butter and set aside.
When cooled off, make a number of deep slits into the meat and stuff  these with slices of garlic.

Arrange onion halves and carrot chunks in the bottom of a slow cooker.  Place the roast on top.
Mix ketchup, wine, soy sauce, vinegar, jam and salt and pepper, and pour over the meat.  Sprinkle with chopped onions, the remaining garlic, and ginger.  Place the apple chunks around the tenderloins, then sprinkle lightly with red pepper flakes.

Cook on LOW for 6 to 8 hours.  Set the roast on a platter to rest, move the vegetables and apples into a bowl. Pour the sauce into a pan and thicken with a little flour or cornstarch.
Adjust seasonings to taste.

Serve over noodles or rice, and sprinkle with parsley.

Turkish chicken

We have made this chicken dish many times over the last couple of years and really enjoy it.  It is delicious served with pita bread and a green salad topped with fruit. It takes a little while to make it, but the result is well worth it.

4 chicken breasts, on the bone
4 chicken thighs
1 large onion, chopped
2 sticks celery, cut into chunks
1 carrot, chopped
1 bay leaf
fresh parsley
sprig of thyme
several peppercorns
1 tsp corander seeds
8 oz walnuts, toasted, preferably the less bitter Californian walnuts
2 slices white bread, crusts removed
1 Tbsp paprika, plus some extra

4 cloves garlic, crushed
1/4 tsp cayenne pepper
1 Tbsp walnut oil
salt to taste

Place 2 teaspoons paprika and the cayenne pepper in a small frying pan and heat over low heat for about 2 minutes, until aromatic. Then add the walnut oil to the pan, stir, and set aside.

Put the chicken in a large saucepan with the onion, celery, carrot, bay leaf, parsley, thyme, peppercorns, and coriander seeds.  Add 4 cups of water and bring to a boil.  Reduce heat to low, and simmer for 15 - 20 minutes, or until the chicken is tender.  Remove from the heat and allow to cool in the stock.
Remove the chicken pieces, and return the stock to the heat. Simmer it for 20 - 25 minutes, until reduced by about half.  Strain, skim off any fat, and reserve the stock.
Take the chicken pieces, remove all skin and shred into pieces.  Season well and ladle some stock over it to moisten.  Set aside.

Reserve a few of the walnuts to use as a garnish, and blend the rest in a food processor.  You want a rough walnut paste.  Then combine the bread with 1/2 cup of stock, add to the food processor and mix in short bursts.  Add the extra paprika, the garlic and some salt and pepper, and process until smooth.  Gradually add 1 cup of warm chicken stock, until the mixture is smooth and can be poured.  Add a little extra stock if it is too thick.

Mix half of this sauce with the chicken and place on a serving platter.  Pour the rest over to cover, then sprinkle with the spiced walnut oil and the remaining walnuts.

Our favorite cheese cake

Preheat oven to 375F.

Mix the following ingredients and press on bottom and up the sides of a spring form pan (9 or 10 inch):
1 3/4 cup graham cracker crumbs
1/2 cup coarsely chopped pistachios
1 stick butter, melted

For the filling, you need:
3 eggs
2 packages cream cheese, softened
1 cup sugar
2 tsp vanilla extract
1 vanilla bean, scraped
1 tsp almond extract
3 cups sour cream

Beat cream cheese until smooth, then cream with the sugar.  Add vanilla, vanilla bean scrapings, and almond extract.  Add eggs and beat until very smooth.  Blend in the sour cream and pour into crust.

Bake for 35 minutes.  The filling will still look soft.  Remove from oven, cool, and then refrigerate - 5 or 6 hours, or overnight.  Remove from pan, and serve.

Baked rosemary chicken with potatoes

Preheat oven to 450F.

1 chicken, quartered
Juice of 1 lemon
Juice of 1 orange
8 red bliss potatoes, cut into quarters
4 Tbsp olive oil

1 sprig fresh rosemary
4 cloves garlic, chopped
salt and pepper to taste
parsley, chopped

Brush large baking pan with a little olive oil and arrange chicken pieces skin side up.  Tuck potato wedges between the chicken quarters.
Sprinkle all with the lemon and orange juice, oil, rosemary, garlic, and salt and pepper. 

Bake for 45 minutes, then baste with the juices.  Bake another 15 to 30 minutes, until the chicken is nicely browned and the potatoes are tender.

Sprinkle with freshly chopped parsley. Serve with a green vegetable on the side.

Salmon mousse

Here's another oldie, dating back a quarter century.  We love it, and so do our friends.

1 can tomato soup
1 package cream cheese
2 pkg plain gelatin, dissolved in 3 tsp water
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1 can best quality red salmon, 15 oz
1 cup mayonnaise

Heat tomato soup (undiluted) in a pot over low heat.  Add gelatin and cream cheese and beat until smooth and creamy.  Remove from heat and add onion, celery and green pepper.  Mix well.  Add in the salmon carefully but thoroughly, then add the mayonnaise until well blended.

Pour into a copper mold (fish shape is especially attractive), cover, and refrigerate overnight.
Unmold and decorate with fresh herbs, capers, tomatoes - use your imagination.
Serve with crusty bread or crackers.

Cocktail meatballs - great for Superbowl

I first made these meatballs 25 years ago after a neighbor, Sue V., shared her recipe. We make them for just about every party and they are a hit every time.



1 lb ground pork
1 lb ground veal or beef
2 cups soft bread crumbs
2 eggs
1/2 cup finely chopped onion
2 Tbsp chopped parsley
2 tsp salt
4 Tbsp butter
10 oz apricot preserves
1/2 cup barbecue sauce

Preheat oven to 350F.  Combine the first 7 ingredients and shape into meat balls.  Brown in butter, then place in a casserole dish.  Combine preserves and BBQ sauce and pour over meatballs.  Bake for 30 minutes.

This dish can be cooked, frozen and reheated.
The sauce is also delicious over meatloaf.

Rigatoni with broccoli and parmesan

This is a quick and easy lunch or dinner.  If you must have meat, you can add a few slices of crumbled bacon just before serving.

1 bunch fresh broccoli, cut into pieces
1/4 cup olive oil
2 Tbsp butter
4-6 cloves garlic, sliced
crushed red pepper flakes
sea salt
1/4 cup heavy cream
1/2 cup freshly grated parmesan
8 ounces rigatoni

Bring a pot of water to a boil, add some sea salt, and the broccoli.  Cook for 5 minutes.  Scoop out the broccoli and and reserve the cooking water.

Put oil and butter in a skillet, add the garlic and the pepper flakes, and cook until the garlic is just lightly golden.  Watch it carefully.  Add the broccoli and some sea salt to taste.  Cook on low heat, stirring occasionally, for about 10 minutes.
Bring the water back to a boil, add the rigatoni until the pasta is not quite al dente.  Reserve 1 cup of the cooking water.
Add the well drained rigatoni to the skillet, add the water and the cream, and cook for another 5 minutes, stirring frequently.
Sprinkle with the cheese, (add bacon, if desired), and serve.

Olive bread - no knead method

This bread follows the recipe below to the letter, with the exception of the addition of:

1 cup of chopped olives (Kalamatas are good, green Sicilian olives are even better)
sea salt, sprinkled on top of the loaf, after you put it in the pan

A delicious bread which remains fresh for 2 days.

No-knead bread

I have been making this bread, or a variation of it, every day for the past two weeks.  It requires very little physical effort although it does take 24 hours before you can eat it. It is everything my family likes in a bread and has "cured" us of our addiction to a certain local bakery, at least for the time being!

The original recipe is by Jim Lahey, the adaptation by Mark Bittman, and  the version below is by me (changes to the original are, however, minute). 

You will need a 6-8 quart heavy pot with a lid - cast iron, enamel, Pyrex, or ceramic.
I AM NOW USING A PYREX BOWL - IT GIVES THE BREAD A GREAT SHAPE, AND YOU CAN WATCH IT BROWN!

3 cups all-purpose or bread flour, more for dusting
1/3 tsp instant yeast, dissolved in 1 tsp water
2 tsp salt
1 1/2 cup water

Combine flour, yeast, and salt in a large bowl, add the water, and stir until well blended.  The dough will be sticky and look "shaggy".  Cover with plastic wrap and let rest, at room temperature, for 12 - 18 hours.  After that time the dough's surface will be dotted with tiny bubbles.

Lightly flour a work surface and gently and quickly shape the dough into a ball.  Take a piece of wax or parchment paper, sprinkle with a little flour, and place the dough on it.  Cover with a large bowl and let rise another 2 hours.
Dough will be about double in size.

About 30 minutes before the dough is ready, heat the oven to 450 degrees.  Put the covered pot in the oven as it heats.
When the dough is ready, carefully remove the pot from the oven and slide the dough into the pot.  Shake once or twice if dough looks lopsided.  It will straighten as it bakes!  Cover with the lid and bake for 30 minutes.  Remove the lid and bake for another 15 - 30 minutes.  Bake it just until it has a beautiful brown color.
Cool and enjoy!

German Potato Salad

This potato salad is traditionally served warm and contains no mayonnaise.

4 lbs red bliss potatoes, scrubbed clean, boiled, quartered or cut into thick slices
1 small onion, finely chopped
1/2 bunch green onion
1 clove garlic, minced
about 1/2 cup hot chicken stock or bouillon
4 Tbs Canola or olive oil
4 Tbs wine vinegar
a little fresh lemon juice
several heaping Tbs chopped parsley
1-2 Tbsp chopped tarragon
salt and pepper to taste

Optional additions:
3 gherkins, chopped
3 hardboiled eggs, chopped
1 apple, peeled, cored, and chopped
pancetta, sliced in small cubes and browned until crisp

Mix all together, serve warm.

Shrimp Scampi

2 lbs shrimp, preferably fresh gulf shrimp, peeled and deveined

6 Tbs butter
1/4 cup olive oil
6 cloves garlic (or more), chopped
a few flakes of red pepper

1/2 cup parsley, chopped

up to 1 cup whipping cream
1/4 cup white Vermouth or brandy
juice of 1 lemon

sea salt and freshly ground pepper, to taste

Saute the garlic over medium heat until translucent - do not allow to brown.
Add the shrimp, turn up the heat and stir until shrimp are pink.  Add the vermouth or brandy, then the lemon juice and the cream.  Sprinkle with sea salt, coarse pepper, and parsley.

Serve with pasta - we prefer homemade fettuccine from Westside Market - steamed broccoli, and crusty bread.

German Hazelnut Cake

Afternoon cake and coffee are de rigueur in my German family where master bakers outdo one another on a daily basis, often with recipes passed down from generations.  While I like to revel in nostalgia and aim to duplicate the treats I grew up with, I am also considerably less industrious than were my grandmothers and still are most of my numerous aunts.  I am especially delighted when a simple recipe yields impressive results.  To me, this cake is as tasty as any you might be served in my family.  It keeps well if refrigerated - but tends to disappear on the first day.

Preheat oven to 350F.                    
Butter a spring form pan.

1 cup hazelnuts
1/2 cup butter, melted
1 1/2 cups sugar
1 tsp vanilla
1 vanilla bean, scraped
2 tsp almond extract
3 eggs
2 cups flour
2 tsp baking powder
pinch of salt

1/2 cup whipping cream
1 cup chocolate chips
1 tsp Frangelico or brandy

Reserve several hazelnuts to use for garnish.
Grind the rest in a food grinder.

Beat the eggs, sugar, vanilla, and almond extract for several minutes until thick and creamy. Add flour, baking powder, hazelnuts, and pinch of salt.  Mix well, then add the melted butter (let the butter cool off a little bit).
Put batter into spring form pan and bake for 35 minutes.

Cool, remove from pan.  The cake will look "crusty".

Make a glaze by bringing the whipping cream to a very brief boil.  Remove from heat and stir in chocolate chips until very smooth.  Add the Frangelico or brandy.  Pour slowly over center of the cake.  It will work its way down the sides.  Chill until the glaze sets.  Toast the whole hazelnuts and place them on top of the cake for garnish.

I won't name names, but some people eat this cake for breakfast.  Enjoy.

Slow cooked Western BBQ ribs

This is a recipe our friend Bill W gave to us - a "little something he whipped up this past weekend". I tweaked the ingredients to accommodate what was in my pantry. You can do the same with excellent results. It's a perfect meal to make you forget the Cleveland winter - or anything unpleasant, really.

3-4 sticks celery, cut into large chunks
3-4 carrots, peeled, and cut into large chunks
1 red pepper and 1 yellow pepper, cut into chunks
1 chili pepper
coarse Kosher salt

4 lbs Western ribs

1 large can pureed tomatoes
1 cup BBQ sauce
2 Tbs Worcestershire Sauce
1/4 cup apricot jam
1/2 cup apple cider
1/2 cider vinegar
3 Tbs brown sugar
8 - 10 cloves of garlic, smashed
1 large onion, chopped
1 Tbsp chopped ginger
1 cup parsley, chopped
a large handful of fresh basil
Sea salt or Kosher salt
2 bay leaves

Put celery, peppers, and carrots into crockpot. Sprinkle with a little salt.
Place ribs on top.

Mix the pureed tomatoes with the remaining ingredients and pour on top. Sprinkle a little extra parsley on top.
Set the slow cooker on low for 9 hours, put the lid on - and fuhgeddaboutit...



In the evening, ladle 2 cups of the sauce into a skillet. Reduce by about half (boil vigorously). Then add some tomato paste until the sauce is nicely thickened. Add some of the peppers and carrots medley from the pot, adjust seasonings.

Serve the ribs with long grained rice, a crisp green salad, and some crusty bread.

Thanks, Bill.


This recipe will leave you with leftover sauce.
I served it over spaghetti the next night, along with some homemade meatballs and grated parmesan. Delicious.

Brandied Chocolate Cake

I may well be posting weight reduction recipes soon - but before we get to that point, let's make it worth our while.  This cake will chase away all winter blahs.

Preheat oven to 350F, and grease and flour 2 9" layer pans.

1/2 cup of cocoa powder - I like Scharfenberger or Ghirardelli
1/2 cup boiling water
1 tsp vanilla

2/3 cup shortening
1 3/4 cup sugar
1 tsp vanilla
2 eggs
2 1/4 cup unsifted flour
2 1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup buttermilk

Brandy

Stir together cocoa, boiling water and 1 tsp vanilla until smooth.

Cream shortening, sugar and vanilla, blend in the eggs.  Combine flour, baking soda and salt, add alternately with the buttermilk to the creamed mixture.  Blend in the cocoa paste until the dough is a nice uniform chocolaty color.

Pour batter into the pans and bake for 34 to 40 minutes.
Cool and remove from pans.
Sprinkle brandy over the cakes by placing your thumb over the bottle opening and allowing the brandy to trickle evenly.  Cool another hour.

For the frosting you need:
6 TBS butter
2 2/3 cups powdered sugar
1/2 cup Cocoa
1/3 cup milk
1 Tbsp brandy

Beat together until creamy.  Frost cake, and decorate the top to your liking - brandy filled chocolates are wonderful, as are any of your favorite truffles.  You could also shave a chocolate bar and sprinkle it on top.  Any way you make this cake, you and your family will probably enjoy it!

French Apple Tart

This is a simple, quick, yet delicious tart - great with a cup of coffee or tea.

Preheat oven to 400F.

1 /3/4 cup flour
1 stick butter, broken into pieces, and softened
1 pinch salt
3 Tbs water

about 2 lbs apples, peeled, cored, and thinly sliced
Juice of 1/2 lemon
3 Tbsp sugar to sprinkle on top

1/2 cup apricot jam, diluted with a little water, and warmed up - to brush on the apples after they are baked.

Make the dough by pinching together the flour, butter, and salt in a large bowl until crumbly.  Add the water and knead, lightly, to make a smooth dough.  Don't knead for too long - it will make a tough crust.
Place on a buttered and floured cookie sheet or pizza pan, roll into a circle or rectangle - it doesn't have to be too even because you can hide the edges with the sliced apples.

Lightly press the sliced apples into the dough, letting them overlap  - see photo.
Sprinkle with sugar.
Bake for about 35 minutes.
Cool briefly, then brush with the melted apricot jam.  I have also used black currant jelly which gives it a deeper color and a slightly more tangy taste.  It's good.

Focaccia

The addition of plenty of fresh mozzarella makes this bread reminiscent of pizza.  If you like a more traditional focaccia, use less cheese.

It tastes and smells delicious, and is best if served warm or at room temperature.

2 3/4 cups flour

1 tsp salt

1 tsp sugar

1 Tbsp active dry yeast (1 1/2 packages), dissolved in a little lukewarm water

1 tsp dried oregano

1 tsp coarsely ground pepper

1 Tbsp vegetable oil

1 cup milk

~

2 Tbsp olive oil

2 Tbsp grated Parmesan

8 oz fresh mozzarella

fresh rosemary

fresh basil

sun dried tomatoes, to taste

3-4 cloves garlic, chopped

sliced olives, if you like them (I put olives on half of the bread)

coarse Kosher salt or sea salt

~

Stir together the flour, salt, sugar, dissolved yeast, and dry spices. Mix in the milk and the vegetable oil.  Work the dough with your hands until it pulls together.  Turn out onto a lightly floured surface and knead until supple.  This will not take more than a couple of minutes.

Place into a large oiled bowl, turn once so oil coats your dough, cover with a damp towel, and let rise in a warm place, about 20 or 30 minutes. Dough will not rise dramatically.

Preheat your oven to 450 F.

Place dough on a greased baking shet and pat into a 1/2 inch high rectangle.  Brush with olive oil.

"Stud"  with garlic, sundried tomato, and olives by pressing them into the dough.  Sprinkle a little Kosher salt or sea salt over this.  Then add the mozzarella, the Parmesan, and the chopped fresh herbs.

Bake for about 15 minutes or until golden.

Pumpkin Spice Coffee Cake

Here's a delicious coffee cake which tastes even better after a day or two.  It also freezes well.


Preheat oven to 350F. Grease and flour a Bundt pan.



You need:
1 cup (2 sticks) butter
3 cups sugar
3 eggs, beaten
1 small can pumpkin
1 tsp vanilla
1 tsp butter flavoring
1 tsp coconut flavoring


3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp nutmeg
1 tsp allspice
1 tsp cloves
1 tsp cinnamon
1 cup finely chopped nuts (optional)

For icing:
1/2 cup of coarsely chopped walnuts, lightly toasted
1 cup powdered sugar
1 tsp vanilla, plus plus a couple tsp water

Cream the butter and sugar until fluffy.  Add eggs, pumpkin, and liquid flavors. Sift flour and dry ingredients and add to creamed mixture.

Bake at 350F for about an hour and 10 minutes or until toothpick comes out clean. 

Cool on rack, invert onto platter, and then drizzle with icing and nuts.

I have served this cake to several of my German relatives - fabulous bakers -  who took this recipe with them.  A rare honor ;)

Maryland Crab Soup

Here's another soup which I have been making for over 20 years, in different variations - depending on the vegetables I have at hand.  You should always use Bay Seasoning (the Maryland part!), some type of cooked tomato, and good quality crab meat.

1 can pureed tomatoes (or stewed)
6 cups chicken or beef broth (or cold water, in a pinch)
2 carrots, 2 potatoes, 2 sticks celery, 1 small onion, 3 or 4 cloves garlic ~  sliced
add by small handfuls, fresh or frozen:  corn, mushrooms, beans, water chestnuts - whatever you like in a soup
2 Tbsp Old Bay Seasoning
2 bay leaves
1 Tbsp Worcestershire Sauce

1 lb crab meat (I use lump)

juice of 1/2 lemon
salt to taste
2 Tbsp butter

Sea salt, to taste
plenty of fresh parsley and/or chopped tarragon


Place tomatoes, broth, and vegetables into stock pot.  Add seasonings and stir.  Simmer for about 30 - 40 minutes, until all vegetables are tender.

Slowly mix in the crab meat, add the lemon juice and some parsley and tarragon.  Simmer on low for another 10 minutes, until heated through. Add 2 Tbsp butter. Adjust seasoning to your taste.

Serve and sprinkle with extra parsley.  This is delicious with a fresh French baguette or thick slices of any fresh, crusty bread.

German Apple Pie

I've been making this "pie" for nearly 30 years, and it has remained my family's favorite.  I guess I'm finally ready to share the recipe...

Preheat oven to 390F.

On a clean surface heap 2 cups of flour, 3/4 cup sugar, 1 stick and 1 Tbsp butter, softened,  and the scraped contents of a vanilla bean.  Make an indent in the middle and add 1 egg.
Knead together until you have a smooth and supple dough.  If too sticky, add a little flour - if too dry, add a little butter.

Break off chunks of the dough and press into the bottom and up the sides of a spring form pan.  Leave a lump of dough about the size of your fist.  Press the bottom of a water glass into some flour and use it to tamp down the dough.

Set aside.

Peel and core 8 medium apples, then slice thinly. You need about 8 cups. Add a scant cup of raisins (if you like raisins).  Mix 3 Tbsp sugar, 1 Tbsp cinnamon, 1/2 tsp cloves and add to apples.  Squeeze a lemon and add the juice. Mix well.


Put this filling into the spring form.

Form lattice strips out of the remaining dough and arrange them across the top.  Press down the edges.

 Bake for 45 minutes, until golden brown.
Cool on a rack, then remove spring form pan.

Now comes the best part:

In a skillet, heat 3 Tbs sugar and a handful of chopped nuts (walnuts, pecans, hazelnuts, whatever you have on hand).  Stir constantly until the sugar caramelizes and the nuts are coated.  Add a dash of vanilla.  This doesn't take long - be careful not to scorch the nuts.  Watch your fingers, too.  Melted sugar is devilishly hot.

Sift 2 cups powdered sugar and add 1 tsp vanilla extract and then enough water to make a smooth glaze.  Go slowly.  Take a knife, dip it into the glaze, and pull it around the outside edge of the pie.  Repeat until you have a nice smooth coat of icing.  Then take a spoon and drizzle icing across the top of the pie - you will need to keep adding just a little warm water to the icing.  Last, pour the nuts into the remaining icing, mix until well coated, then scoop onto the top of the pie.


Chill and serve, with ice cream, whipped cream, or all by itself.
This tastes very good the next day, too.  Our kids even like it for breakfast.

Split pea soup with ham

Nothing says "home" to me like a good bowl of soup, served with crusty bread.
This soup is delicious, easy, and leaves you feeling virtuous for having made such good use of your leftover ham.

1 ham bone, with some meat left on it
1 bag green split peas, sorted and washed
2 medium onions
1 shallot
4 cloves of garlic (you can use more, or fewer)
2 carrots
2 stalks of celery, with leaves if possible
a couple sprigs of tarragon
2-3 bay leaves
a dash of red pepper flakes
3 whole cloves
1 Tbsp Worcestershire sauce
1 tsp sea salt

cold water

juice of half a lemon
1 heaping Tbsp freshly grated ginger root

In a food processor, chop carrots, celery, potatoes, onions, and shallots.
Place ham bone in a large soup pot. Pour the green peas around it.  Add the chopped vegetables, then fill with water until ham bone is covered. Sprinkle in seasonings, bay leaves and tarragon.

Cover and cook until  the soup is green and thick, no more than 2 hours on your lowest setting. Remove the ham bone.  If the soup is too thick, add a little water or chicken stock.  I like to puree the soup in batches to make it smooth and creamy.  Adjust seasonings to your taste, squeeze in the lemon juice, and add the grated ginger. Stir once more.   If your waistline can afford it, add a dollop of fresh butter or a swirl of cream to each cup of soup.  It's worth it. Sprinkle fresh parsley or tarragon on top, and serve with crusty bread.

Try it, you'll like it.

Pistachio Cranberry Cookies

Preheat oven to 350F.  Line 2 large baking sheets with parchment paper.
 
1 1/2 cups flour
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 stick unsalted butter, softened
1 large egg
1/4 cup plus 2 Tbsp sugar
1/2 tsp finely grated fresh orange zest
1/2 cup shelled pistachios, not the red-dye kind!!
1/3 cup dried cranberries

egg white, beaten
decorative coarse sugar

Beat butter, sugar, egg, and orange zest at medium high speed until pale and fluffy.  Stir together flour, cinnamon, and salt in a bowl, then slowly add to butter mixture until dough comes together in clumps.  Add pistachios and cranberries.  Gather and press dough together and divide into 2 equal pieces.  Using wax paper or Saran Wrap, form each piece of dough into a log about 1 1/2 inches in diameter.  Square off long sides of each log to form a bar (you want squarish cookies!), then chill, wrapped, for at least 2 hours.

Remove from wax paper, brush with beaten egg white, and roll in decorative sugar.  Cut each bar into slices and arrange on the baking sheets.  Bake for about 15 minutes or until pale golden.

These are terrific cookies , great with a cup of tea after a spicy dinner - or any time of day, really.

Spicy lamb and chapatis (or naan)

Serves 3.

1 1/2 pounds lamb tenderloin
3 medium onions, chopped
4 Tbsp olive oil
4 Tbsp tomato paste
4 cloves of garlic, crushed and chopped
1 Tbsp ginger, finely grated, preferably fresh
1 tsp sea salt
1 tsp ground turmeric
1 1/2 cups chicken stock or water

Juice of half a lemon
2 Tbsp shredded fresh ginger root
3 Tbsp chopped fresh cilantro
3 Tbsp chopped fresh mint
fresh chili pepper - to taste

Use your largest heavy bottomed skillet.  Heat the oil, add the onions and garlic until soft, not brown. Mix the tomato paste, garlic, the grated ginger, and the salt and turmeric and mix  with the onions.  Cut the lamb into small cubes, add to the skillet, and continue stirring for 3 minutes, making sure lamb is coated in the onion/spice mix.  Slowly pour in the water, lower the heat, partially cover the pan, and cook for about 15-20 minutes until most of the water has evaporated.  Do not allow the sauce to clump at the bottom of the pan - stir for another couple of minutes.

Add the lemon juice and the shredded ginger, cilantro, mint and chili.  Stir to mix and serve with warm chapatis.  This is a satisfying dish with resonating flavors.

To make chapatis, you need

2 cups chapati flour or whole-wheat flour
1 tsp salt
3/4 cup water

Place water and salt in a mixing bowl and make a well in the middle. Gradually stir in the water, mixing well.  Form a supple dough and knead for about 10 minutes.  Cover with Saran wrap and let rest for 15 minutes.

Divide the dough into 8 - 10 equal portions. Roll each piece into a circle on a floured surface.  If you have a griddle pan, use it. If not, an omelette pan will do.  Heat the pan and place the chapati on it.  Turn over when bubbles form on the top.  This only takes a minute or two.  Be careful not to brown them too much.  Keep warm - they are best if served immediately.


Here's a recipe for naan, as requested:
1 package active dry yeast
1 cup warm water
1/4 cup white sugar
3 Tbsp milk
1 egg, beaten
2 tsp salt
4 1/2 cups bread flour
1/2 cup butter, melted

In a large bowl, dissolve yeast in warm water.  Let stand 10 minutes, until frothy.  Stir in sugar, milk, egg, salt, and enough of the flour to make a soft dough.  Knead for about 8 minutes on a lightly floured surface, or until dough is quite smooth.  Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise.  Let rise until dough has doubled in size, about 1 hour.

Punch dough down.  Pinch off golf ball size pieces of dough, roll into balls, and place on a tray.  Cover with a towel and let rise until double in size, about half an hour.

Heat griddle or omelette pan, lightly oil it with a pastry brush, and add the dough, one piece at a time.  It will puff and brown slightly.  Brush uncooked side with melted butter, then turn and brush the cooked side with butter.
Repeat until you have a nice pile of naan.
Delicious - well worth the bit of extra trouble.

Lentil Soup with Swiss Chard

8 cups chicken stock
1 1/2 cups brown lentils
1 bunch Swiss Chard
1/4 cup olive oil
1 large onion, finely chopped
4 cloves garlic, crushed
1/2 cup chopped fresh cilantro (if you don't like cilantro, use Italian flatleaf parsley)
juice of 1 lemon
sea salt and pepper to taste

Place the lentils in a large saucepan, add the stock, and bring to a boil.  Reduce the heat and simmer, covered, for about 45 minutes.
Remove the thick stems from the Swiss chard and shred the leaves.  Heat the olive oil in a saucepan over medium heat and cook the onion and the garlic until transparent, 2 minutes or so.  Add the chard and toss, until wilted.  Stir the mixture into the lentils, add the lemon juice, salt, pepper, and cilantro.  Cover the pot and simmer on low for another 10 minutes.
This soup is delicious.  Any leftovers are great the next day or can be frozen.

Homemade Chicken Stock

Chicken stock is the heart and soul of my cooking - especially during the winter months.  It is easy to make and bears no resemblance to what you buy in those cardboard containers.  It makes your house smell delicious, and you can freeze it in small or large quantities.


Start out with a stainless steel stockpot. And make sure you use COLD water.

Take about 2 pounds of chicken carcass (chicken you have roasted and picked, or raw chicken that you have trimmed for another recipe), put in the stockpot, and add about 12 cups of cold water.  Bring this to a boil, reduce the heat a little, and let boil for about 15 minutes.  The "scum" proteins will rise to the surface and you can remove those with a slotted spoon. 
Now I add an onion, halved or quartered, a shallot, a couple of peeled garlic gloves, several sticks of celery, preferably with leaves, a couple of carrots,  the dark leaves of leeks if I have used leeks earlier in the week, a couple of bay leaves, a nice fistful of parsley, and a good pinch of sea salt. 

I cover and simmer this for about 3 hours.  Put a fine mesh colander over a large bowl and strain the chicken broth.  Cool at room temperature, then refrigerate.  Once perfectly chilled, the fat will have risen to the top and congealed - making it easy to scoop off. 

You now have a deliciously flavored chicken broth.  You can divide it and freeze it, or you can start cooking with it.
Which I will do for tonight.  Stay tuned.

Chocolate Chambord Cake

Preheat oven to 350F, and butter and flour two 9 inch round cake pans.






Cake:

2 cups sugar
1 3/4 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cup Ghirardelli unsweetened cocoa powder
2 eggs
1 cup milk

1/2 cup Canola oil
2 tsp vanilla extract
1 cup boiling water

small jar of black seedless raspberry preserves

Chambord

Mix dry ingredients together until free of all lumps. Add eggs, milk and cream, oil and vanilla. Beat for a couple of minutes, then slowly add boiling water.

Pour into pans and bake for 35 minutes or until inserted toothpick comes out clean.
Cool on rack, then wrap in Saran Wrap and freeze for an hour or two.


Frosting:

1/2 cup butter
3 cups powdered sugar
2/3 cup cocoa
1/3 cup milk
1 Tbsp Chambord

Melt the butter and stir in cocoa. Add milk and, slowly, the powdered sugar. Stir in Chambord.


Slice the cakes in half horizontally. Spread raspberry preserves in the middle of each.
Place one such prepared cake on a platter and spread frosting on top. Then place the next cake on top, creating a four layer cake.
Spread frosting onto top and sides. I like to create swirls with a knife.

To decorate the top, choose good quality truffles, cut in halves or quarters, depending on size. The truffles are not a necessity, the cake is great even without them, but they do add elegance.

This has been a favorite birthday cake of ours.
You can substitute brandy or rum for the chambord and/or add your favorite fruit preserve.

If you abhor alcohol, you can make the cake without it. Just add a little more milk or vanilla instead.

Slow roasted chuck roast with pappardelle pasta and steamed broccoli, hazelnut cake

Pot Roast

5 lbs chuck roast
1 large onion
2 shallots
3 cloves garlic
4 slices bacon

1 tsp red pepper flakes
dash of Worchestershire sauce
sea salt
a couple of bay leaves
2 leeks, white parts, sliced
chopped parsley

1 bottle beer

1/4 cup mustard, any kind

Rinse beef and pat dry. Dredge in flour and brown in olive oil in large skillet. Place into slow cooker.

Chop garlic, onion, shallots, and bacon in food processor and add to beef. Sprinkle with seasonings. Slowly pour in the beer and top with parsley.
Roast for about 8 hours on the SLOW setting, then add the mustard. You can bind the gravy with a little flour dissolved in cold water. Let it simmer another hour. Adjust seasonings to your taste.

Prepare the steamed broccoli and the pasta and serve.

This pot roast is flavorful and tender. Leftovers are delicious cold, served on ciabatta rolls with pickles, mustard, lettuce, onions, etc.






Hazelnut Cake

1/4 cup flour
1/2 cup brown sugar
1/4 cup cold butter
1/2 cup finely ground hazelnuts

Batter:
2 ounces chocolate chips, melted in a double boiler or microwave

1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/2 cup butter, softened
2 eggs, beaten

Preheat oven to 350F.

Butter and flour a springform pan.

Combine the 1/4 cup of flour, brown sugar, and cold butter until crumbly. Stir in the hazelnuts and set aside. This will be the topping.

Mix together flour, sugar, baking soda and salt. Add the sour cream, butter and egg. Beat until well mixed. Remove 1 cup of the batter and mix it with the melted chocolate.

Spread the remaining batter into the springform pan. Spoon chocolate batter over the top. Sprinkle with nut topping.

Bake for 40 minutes, or until toothpick inserted comes out clean. Cool, remove from pan, and serve. This cake is delicious - light, moist, chocolaty and nutty!