Once Upon a Tine
Sunday, January 20, 2008
COMFORT FOOD
Chicken a la King
Among the many stories regarding the origins of this dish, the one "most likely, is the claim that it had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s. I've update his recipe into a healthier version.
Ingredients: 3/4 cups chicken broth (14 fl oz)
Among the many stories regarding the origins of this dish, the one "most likely, is the claim that it had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s. I've update his recipe into a healthier version.
Ingredients: 3/4 cups chicken broth (14 fl oz)
1 1/2 lb skinless boneless chicken breast halves
5 tablespoons unsalted butter
1/2 each yellow, red, and orange bell peppers, cut into 1/2-inch pieces (2 cups)
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/4 lb white mushrooms, trimmed and quartered
3 large egg yolks
1 tablespoon fresh lemon juice, or to taste
2 tablespoons dry Sherry, or to taste
1/2 teaspoon paprika (not hot)
6 (1/2-inch-thick) slices firm white sandwich bread toasted
1/4 cup chopped fresh flat-leaf parsley
Preparation: Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce. Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes. Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve. Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired. Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.
Preparation: Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce. Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes. Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve. Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired. Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.
Serve over white rice as an alternative.
Labels: Comfort Food, Indiana Coking, Main Course
What's for Lunch?
ELVIS PRESLEY Peanut Butter and Banana SandwichIngredients: 2tablespoons peanut butter (preferably smooth)
2 slices white sandwich bread
1 small ripe banana, mashed with a fork (about 1/4 cup)
2 tablespoons butter
Preparation: Spread peanut butter evenly on 1 slice of bread, then spread mashed banana on other slice, leaving a 1/4-inch border around edge. Close sandwich, gently pressing bread slices together.
Heat butter in an 8- to 10-inch heavy skillet over moderate heat until foam subsides, then fry sandwich, turning over once, until golden brown, about 2 minutes total.
This works great in the panani grill for an up to date twist.
Eat immediately with a knife and fork.
Labels: Comfort Food, Lunch
Tuesday, January 15, 2008
Orgasmic Meatloaf
Headache X 3 days saved Mel from my fish dinner. I think he is seceretly happy. His alternative plan was to call me for my meatloaf recipe.
If you're looking for a good recipe for a flavorful, moist meat loaf, here ya go............
Meat Loaf:
2 pounds lean ground beef
1 small onion, finely chopped
1 small bell pepper, finely chopped
1 large carrot, finely shredded
2 garlic cloves, finely minced
1 cup bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon prepared horseradish
1 teaspoon dry mustard
1/2 teaspoon Worcestershire Sauce
1 1/4 teaspoons salt
Freshly ground pepper to taste
1/2 cup 2% milk
1 large egg
1/4 cup ketchup
Topping:
1/2 cup ketchup
2 tablespoons brown sugar, packed
1 tablespoon Worcestershire sauce
Preheat oven to 350*F.
In large mixing bowl combine all the ingredients, except for topping, mixing thoroughly with your hands. (Just part of the meatloaf-experience!)
Crunch up a bunch of foil and fit it in the bottom of a loaf pan. Put your meatloaf on top of the foil. Bake for 45 minutes. Remove from oven; drain excess grease. Spoon topping over meatloaf. Return to oven and bake an additional 15 to 20 minutes. Remove from oven and allow to set for 10 minutes before slicing.
Don't forget to give some to your dog. They love this shit!
Labels: Comfort Food, Dinner, Main Course
Friday, November 16, 2007
Stuffing
It's amazing that a dish that consists of day old bread and celery and gets stuffed in the turkey's ass has become the highlight of most Thanksgiving meals. But it wouldn't be Thanksgiving without it. So here's my version:
Store bought dried bread cubes - NOT the boxed kind, but the kind found in big plastic bags near the deli. This is their day old breads all prepared for you.
Mild Pork Sausage - WITHOUT fennel seeds!
Yellow onions - chopped 2 medium
Celery - chopped including tops (1 bunch
Green Apples (granny smith) - 2 chopped
Whole peeled chestnuts (found in jars this time of the year) Roast in a skillet, let cool and dice.
Dried Cranberries - to taste
Swanson 's chicken broth
2 tsp. dried sage leaves
1 tsp. dried rosemary leaves, minced or crumbled
1/2 tsp. dried thyme leaves
1 tsp. dried rosemary leaves, minced or crumbled
1/2 tsp. dried thyme leaves
fresh minced parsley
1/2 stick of butter.
Preheat oven to 350 degree F. Spread bread cubes in a single layer on a large baking sheet. Bake at 350 degrees F for 5 to 7 minutes, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring until sausage is evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl and toss gently with your hands. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly, using your hands.
In a large skillet, cook the sausage and onions over medium heat, stirring until sausage is evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl and toss gently with your hands. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly, using your hands.
You can either stuff it in the turkey or cook it in the crockpot which makes a wonderfulls moist stuffing dish.
Labels: Comfort Food, Holiday Cooking, Indiana Coking, Thanksgiving
Monday, August 13, 2007
Lasagna
Cooking for Mel, I hope I remember how,
Ingredients:
1 lb lean ground italian sausage
1 lb lean ground italian sausage
1/2 medium sweet white onion, diced.
1/2 large green bell pepper, seeds and veins removed, diced.
1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
1/4 cup sugar
1 28 oz can tomato sauce
1/2 28 oz can (16 oz) stewed tomatoes
1/2 6 oz can (3 oz) tomato paste
1 lb Ricotta cheese
1 1/2 lb Mozzarella cheese (large flat square slices)
3/4 lb freshly grated parmesan cheese
Garlic Power
Oregano
Italian SpiceSalt
Garlic
Salt
Parsley diced (fresh flat leaf preferred)
1 Garlic Cloves, minced
White wine vinegar
Directions:
1 Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.)
Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.
1 Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.)
Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.
2 Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add garlic and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a couple tablespoons at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar.
Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.
3 Cook 1 lb lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a low boil during the entire cooking to prevent noodles from sticking. I usually add 1 Tablespoon of olive oil to the cooking water to help prevent sticking and I add 1/2 teaspoon of salt so the noodles are more flavorful. Drain in colander and place in cool water filled pan to keep from drying out and sticking together.
4 In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops (about a Tablespoon) every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, repeat three time topping with noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.
Labels: Comfort Food, Dinner, Main Course
Wednesday, August 08, 2007
Banana Bread
4 cups white flour
1 teaspoon salt
4 eggs
4 teaspoons baking powder
1 cup butter (soft room temp. or it doesn't blend right)
3 cups banana pulp (mashed ripe banana's)
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
Put butter, eggs, vanilla, sugar and banana's into a large bowl and blend with an electric mixer.
Add flour, cinnamon, salt and baking powder, cinnamon and vanilla.
Beat for 1-2 minutes with the electric mixer until well blended.
If using fold in nuts at this point.
Pour into two sprayed or greased 9x5x3" loaf pans.
Bake at 325 for 1 hour and 30 minutes.
Remove, cool in pan for 5 minutes. Then on racks for 20 minutes. You must must must NOT let it cool too long, I wrap it when it's barely cool enough to handle. The longer it cools the more moisture it will lose.
Using a large knife (I use a large butcher knife) carefully slice into portions, then wrap very tightly with plastic wrap.
Freeze.
To reheat for a quick bite in the morning, microwave for 1.30 to 2 minutes.
Add flour, cinnamon, salt and baking powder, cinnamon and vanilla.
Beat for 1-2 minutes with the electric mixer until well blended.
If using fold in nuts at this point.
Pour into two sprayed or greased 9x5x3" loaf pans.
Bake at 325 for 1 hour and 30 minutes.
Remove, cool in pan for 5 minutes. Then on racks for 20 minutes. You must must must NOT let it cool too long, I wrap it when it's barely cool enough to handle. The longer it cools the more moisture it will lose.
Using a large knife (I use a large butcher knife) carefully slice into portions, then wrap very tightly with plastic wrap.
Freeze.
To reheat for a quick bite in the morning, microwave for 1.30 to 2 minutes.
Ingredients
3 very ripe bananas
2 tbsp soft butter
1 cup sugar
1 ½ cups flour
1 tsp baking soda
1 cup chocolate chips and /or coarsely chopped nuts – pecans or walnuts work well (optional)1.Preheat oven to 375°/190°C2.Mash bananas in a bowl and add rest of the ingredients. Stir just until blended. 3.Pour into greased 9"x5" loaf pan and bake for 45 minutes or until toothpick comes out dry.4.Cool for 10 minutes on a cake rack before removing from pan.5.To bake muffins, prepare the batter as above and bake for 20-25 minutes at 400°F/200°C, in center of ovenRuth's Tips & Variations-This is a great breakfast or mid day snack. -Instead of chocolate chips (or with them, if you prefer) try chopped walnuts or pecans, dried cranberries or cherries-Just make sure these ingredients add up to one cup. More than that will lose the bread/cake texture.
3 very ripe bananas
2 tbsp soft butter
1 cup sugar
1 ½ cups flour
1 tsp baking soda
1 cup chocolate chips and /or coarsely chopped nuts – pecans or walnuts work well (optional)1.Preheat oven to 375°/190°C2.Mash bananas in a bowl and add rest of the ingredients. Stir just until blended. 3.Pour into greased 9"x5" loaf pan and bake for 45 minutes or until toothpick comes out dry.4.Cool for 10 minutes on a cake rack before removing from pan.5.To bake muffins, prepare the batter as above and bake for 20-25 minutes at 400°F/200°C, in center of ovenRuth's Tips & Variations-This is a great breakfast or mid day snack. -Instead of chocolate chips (or with them, if you prefer) try chopped walnuts or pecans, dried cranberries or cherries-Just make sure these ingredients add up to one cup. More than that will lose the bread/cake texture.
Labels: Breakfast, Comfort Food
Saturday, June 23, 2007
Sandwich fit for a Cowboy
2 to 3 pounds cube steak (tenderized round steak that's been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter, man
Lawry's Seasoned Salt
Worcestershire Sauce
Tabasco
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.-Slice cube steak against the grain. Season with Lawry's. -Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown. -Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. -Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.-Butter halved French rolls and brown on skillet. -To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
And go get on the Stairmaster. Now.
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.-Slice cube steak against the grain. Season with Lawry's. -Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown. -Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. -Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.-Butter halved French rolls and brown on skillet. -To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
And go get on the Stairmaster. Now.
Labels: Comfort Food, Sandwich
Sunday, October 29, 2006
Shortcut Cinnamon Rolls yet Homemade
This ingenious recipe rivals the like of Cinnabon restaurants. Yet you can make them at home in less than 30 minutes time altogether. My son wanted homemade cinnamon rolls for his 17th birthday breakfast. So here's what I did:
Purchase frozen bread dough loaves. Take 1 loaf and wrap it in a slightly damp towel and leave it in the refrigerator until it thaws. When you are ready to bake, roll out the loaf in to a rectangle on a floured work surface. Melt 1/2 of a stick of butter and brush it across the top of the flattened dough. Sprinkle dough surface with 1 cup brown sugar and 2 tsp cinnamon combined (or to taste). Roll up the dough in jellyroll style. Pinch it together and cut into 1 inch circles. Place the circles cut side up on a greased baking sheet. Let rise until doubled. When they are fat and puffy, bake in a 350 degree oven for 25 - 30 minutes. If the tops are browning to fast, cover lightly with foil.
When done, remove to cool. Drizzle frosting made of powdered sugar and a tiny bit of milk.
(Frosting: 1/2 cup of powdered suger and 1 tsp milk mixed make a good consistency. If to dry, slowly ad milk a few drops at a time. It takes very little milk to make the sugar in to frosting)
Serve warm and humbly accept your applause.
Labels: Breakfast, Comfort Food
Monday, September 11, 2006
NOURISH: The taste of good times
Comfort Foods, September 11th
A slice of banana cream pie is more than comfort food.
Comfort Food for the brain:
The amino acid tryptophan (in the milk) is used to produce serotonin, a mood-elevating chemical.
Complex carbohydrates (in the grain) act to make the body's absorption of tryptophan more efficient.
Vitamin B6 (in the bananas) helps produce beneficial brain chemicals and also plays a role in immune health, which is important in times of stress.
Complex carbohydrates (in the grain) act to make the body's absorption of tryptophan more efficient.
Vitamin B6 (in the bananas) helps produce beneficial brain chemicals and also plays a role in immune health, which is important in times of stress.
Banana Cream Pie
Each slice of this creamy pie gives you a whole host of important stress-busting nutrients.
If possible chill the pie for several hours to it will be easier to slice. If you are making the pie more than several hours ahead of time, do not put the top layer of bananas on until shortly before serving.
INGREDIENTS:
Crust
2 tablespoons granulated sugar
3 tablespoons slivered almonds
1/4 teaspoon cinnamon
3 tablespoons butter, melted
2 tablespoons extra-light olive oil
1 tablespoon whole or 2% milk
Filling
1/2 cup packed light brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
2-1/2 cups whole or 2% milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
3 large bananas (1-1/2 pounds)
3 tablespoons apricot all-fruit spread
1. Make the crust: Preheat the oven to 375°F. In a food processor, process the graham crackers, granulated sugar, almonds and cinnamon until finely ground. Add the butter, oil and milk, and process until thoroughly moistened.
2. Press the crumb mixture into a 9-inch pie plate. Bake for 10 to 12 minutes. Cool on a wire rack.
3. Meanwhile, make the filling: In a medium saucepan, combine the brown sugar, cornstarch and salt. Whisk in the milk until well combined. Bring to a simmer over medium heat. Simmer, whisking, until thickened, about 1 minute.
4. Gradually beat 1/2 cup of the hot pudding into the beaten egg, then whisk the egg mixture back into the pan. Cook until the pudding starts to simmer. Remove from the heat and stir in the vanilla. Set aside to cool to lukewarm.
5. Thinly slice 2 of the bananas and fold into the cooled pudding. Spoon the filling into the pie shell, smoothing the top. Slice the remaining banana and arrange decoratively on top of the pie.
6. In a small saucepan, melt the fruit spread over medium heat. Brush the melted jam over the banana slices. Chill the pie for several hours to firm it up and make it easier to slice.
Makes 8 servings
2. Press the crumb mixture into a 9-inch pie plate. Bake for 10 to 12 minutes. Cool on a wire rack.
3. Meanwhile, make the filling: In a medium saucepan, combine the brown sugar, cornstarch and salt. Whisk in the milk until well combined. Bring to a simmer over medium heat. Simmer, whisking, until thickened, about 1 minute.
4. Gradually beat 1/2 cup of the hot pudding into the beaten egg, then whisk the egg mixture back into the pan. Cook until the pudding starts to simmer. Remove from the heat and stir in the vanilla. Set aside to cool to lukewarm.
5. Thinly slice 2 of the bananas and fold into the cooled pudding. Spoon the filling into the pie shell, smoothing the top. Slice the remaining banana and arrange decoratively on top of the pie.
6. In a small saucepan, melt the fruit spread over medium heat. Brush the melted jam over the banana slices. Chill the pie for several hours to firm it up and make it easier to slice.
Makes 8 servings
Labels: Comfort Food, Desert
