Orange sugar cookies

These cookies are so delicious, and so quick and easy to make that it would be a shame not to pass along the recipe.

3/4 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
1 tsp baking powder
a dash of salt
2 cups flour
2 Tbsp orange peel, finely shredded

an additional 1/3 cup sugar

Preheat oven to 375.

Beat the butter until fluffy, then add the cup of sugar.  Beat until light in color.  Add the egg and vanilla, then the flour with the salt and baking powder.  Last, mix in the orange peel.

Shape dough into 1 inch balls.  Roll in the extra sugar to coat.  Place on ungreased cookie sheets, then flatten each cookie with the bottom of a glass - just tap lightly.

Bake for about 8 minutes or until just lightly browned.  Cool and enjoy.  The recipe makes about 50 cookies and is easily doubled.

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.

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