rainbow corn chowder

This recipe is an amalgamation of a couple of other recipes and some imagination trying to use up stuff I had around.

2 T butter
1 red onion, chopped
2 cloves garlic, minced
1/2 lb bacon, chopped
1 lb sweet potatoes, peeled and diced
2 cups chicken broth
1/4 teaspoon ground white pepper
1/4 teaspoon ground cumin
3 1/2 cups whole kernel corn (frozen works best)
2 cans black beans, drained
2 small cans chopped green chiles
6 oz. kielbasa, cubed
1/2 c milk
1/2 c heavy cream
4 T flour

In a large pot over medium heat, melt butter. Saute onion, garlic, and bacon in butter until the onion is tender and the bacon is cooked (5-8 minutes). Stir in broth, sweet potatoes, pepper, and cumin and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are tender.

Stir corn, black beans, and kielbasa into soup. Pour milk and cream together and whisk in flour. Add to soup and simmer for twenty minutes. The soup will thicken as it cooks.

Serves 6.

Peace,
Milton

hungarian mushroom soup

This is a soup I made for a church dinner and it was a big hit. I got the original recipe from All Recipes.com.

4 T unsalted butter
2 cups diced onions
1 lb fresh Crimini mushrooms, sliced (often named "Baby Bellas" in the store)
2 t dried dill weed
2 T paprika
1 T soy sauce
1 t salt
ground black pepper to taste
2 t lemon juice
1/4 c chopped fresh parsley
2 c chicken broth
1 c milk
3 T all-purpose flour
1/2 c sour cream

Melt the butter in a large pot over medium heat. Sauté the onions in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in everything but the milk, flour, and sour creamand reduce heat to low, cover, and simmer for 15 minutes.

In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

Finally, stir in the sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Serves 6.

Peace,
Milton

drunken turkey

I know -- this is way too late to be much help for tomorrow, but here it is anyway: the recipe I use for our Thanksgiving and Christmas turkeys. I've tried a lot of things over the years, but since this recipe appeared in the November 2001 edition of Food & Wine, I've never tried any other recipes. We've come to know it as Drunken Turkey.

You can find the original recipe here. I will give you my version.

1 turkey (ours is fourteen pounds this year)
2 cups of bourbon
1 cup of orange juice
1 cup of maple syrup
salt and pepper
1 stick of butter, softened
citrus fruit, onions, and apples

water
3/4 c flour
4 cups of chicken broth
1 cup of pecans

In a bowl, mix the bourbon, OJ, syrup and spices together.

Take your fingers and work them under the turkey skin to separate it from the breast and thighs. Take your time and don't tear the skin if you can help it. Put a large oven bag in a bowl and set the turkey in it with the cavity side up. Pour the bourbon mixture between the skin and the bird and then seal the bag up tight. Refrigerate overnight.

The next morning, take the bird out of the bag and place it in a roasting pan. Save the marinade. Take about half of the butter and rub it on the bird underneath the skin; rub the other half on the outside of the skin. Stuff the cavity of the bird with sliced citrus, apples, and onions and then tie the legs together and pour half of the reserved marinade over the top of the turkey. Put in a preheated 325 oven and roast for thrity minutes. Baste the bird with the pan juices and add a couple of cups of water to the pan. Cook for another hour, basting every thirty minutes. Cover loosely with foil and cook for another hour or two, depending on the size of the turkey.

When you move the turkey to the carving platter, make sure to drain the pan juices to make an incredible gravy. Cover the bird loosely with foil to keep it warm. Put the pan juices in a small containter and put it in the freezer for a few minutes. The fat will begin to congeal on the top and you can remove it easily. Take about six tablespoons of the fat and melt it in a saucepan. Once it is hot, add the flour to make a roux. Warm the chicken broth and add it to the roux, whisking constantly to make the broth thicken. Add the pan juices and pecans and simmer for about fifteen minutes to really let the flavors mix. Season with salt and pepper.

You can find the rest of my writing for today here.

Peace,
Milton

best apple dip ever

I made this recipe for the reception after our Interfaith Thanksgiving Service tonight. It's a standard around our house.

2 8oz. pkgs. cream cheese, softened
3/4 c brown sugar
2 pkgs. Heath "Bits o' Brickle" (you'll find them near the chocolate chips)

sliced apples
lemon juice

Mix the softened cream cheese and the brown sugar together in an electric mixer until they are well blended and smooth. Add brickle bits and mix until they are distributed evenly. That's it!

Slice the apples and then keep them in a sealed bowl or bag with lemon juice until you are ready to serve. This will keep them from turning brown. The trace of lemon juice adds a nice contrast to the sweetness of the dip as well.

The post that accompanies this recipe is here.

Peace,
Milton

cranberry sweet tarts

Here's something quick to make and fun to have around for the holidays.

4 egg whites
1 bag fresh cranberries
1 bag confectioner's sugar

Beat the egg whites until foamy. Pour over cranberries in a bowl and toss until coated. Put the sugar in a large Zip-Lock bag. Two or three berries at a time, shake off the excess egg white and drop in the bag. Shake the bag to coat the berries and then pour them out, with the extra sugar, on a baking sheet and let dry. The sugar will turn crusty. When you bite into them, you get the sweet taste and then the tart. They will keep for several days in a sealed tin or a Zip-Lock bag.

You can read the post that accompanies this recipe here.

Peace,
Milton

autumn bisque

This one comes from my afternoon at the restaurant on Wednesday, making the best of what we had around. You can read the post that goes with this recipe here.

1/2 pound of bacon, cut into small pieces
2 T olive oil
1 onion, chopped
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
2 Granny Smith apples, peeled, cored, and chopped
1 onion, chopped
1 piece chorizo sausage (or the sausage of your choosing)
4 cups chicken broth
2 cups light cream
salt
pepper
cinnamon
cayenne pepper

Cook bacon in the bottom of the stock pot you plan to use. Once it has begun to brown, add the olive oil and the onion. When they begin to become transluscent, add the rest of the vegetables and the chorizo and cook on medium high heat for about five minutes. Add chicken broth and bring to a boil. Continue cooking untl vegetables are nice and soft. Puree the mixture, and add cream. Add seasonings and let the soup simmer for at least a half an hour.

I served it with juilenned apples on top.

Peace,
Milton

b'ear bites

At Zorra's request, here is how to assemble the Brie and caramelized pear bites, or B'ear Bites, as I have chosen to call them.

2 pears
1 T butter
1/8 c brandy (rum can be substituted)
1 pkg. Pillsbury Crescent Rolls
1 wedge of Brie cheese (Alouette makes a rindless Brie that works well)

Peel and core the pears and then julienne them into small pieces. Heat the saute pan on the stove and then add the butter over medium high heat. When it has melted, add the pears and stir until they begin to soften. Add the brandy and continue to cook until most of the liquid has been absorbed. Set aside.

Open the can of rolls (you can also use puff pastry sheets) and lay them flat on the counter. Cut them into 1 inch squares, or whatever shape you can get. I usually get about five or six bites out of one roll. Put a nice dab of cheese in the middle of the square and then add a small spoonful of pears. Wrap it all up like a package and press the dough to seal it tightly.

Bake in a 350 oven for 10-12 minutes, or until golden brown.

You can do this by using a small baby Brie wheel. Cut the cheese in half so you have two circular layers. Roll out the dough as one sheet. Place the bottom layer in the center of the dough, add the pears, and then put the top layer over the fruit. Wrap the pastry around the whole wheel and bake.

You can read the post that goes with this recipe here.

I also found a great recipe for whipped sweet potatoes and pears here.

Peace,
Milton

barbeque bonfire packs

This is a recipe that grew out of necessity. Sunday night we had a dinner at church to say thanks to the folks who gave money for our mission trip. Most of the kids that went were seniors, so we had a small crew to fix dinner for about fifty people. I kept trying to think of something that we could do that would be easy to cook and clean up. Here's what I came up with: barbeque bonfire packs.

Cut aluminum foil in two foot pieces.

Put a piece down and spray with non-stick spray. Then layer

10 Tater Tots (I needed some sort of precooked potato and Tots are the best)
three slices of zucchini (sliced about 1/4 inch at an angle)
half a piece of andouille sausage
one boneless chicken thigh
barbeque sauce
one onion slice

Close pack tightly and place on a baking sheet in a 350 oven for about thirty five minutes. Before you serve it, open the pack and sprinkle with shredded cheese.

Everyone loved it and, as far as church suppers go, we fed fifty people for $150.

You can read the post that goes with this recipe here.

Peace,
Milton

coconut and pecan crusted friend chicken

4 boneless and skinless chicken breasts
1 cup pecan pieces
1 cup shredded coconut
flour
eggs
coconut milk

Grind the pecan pieces in a food processor or a coffee grinder until they are like a powder. Mix the pecans, coconut, and about a cup of flour in a bowl. Put another cup of flour in another bowl. Break and whisk about four eggs until well blended and then add coconut milk (about a half a can). Pour oil in a skillet about half an inch deep and get it good and hot. Put the chicken breast in the plain flour, shake off excess and dip in egg mixture, and then into pecan-coconut mixture, pressing the chicken down into the mix to make sure it's well coated. Fry the chicken until golden brown (about three minutes a side).

I served it with bleu cheese mashed potatoes (I made the mashed potatoes and then mixed in the bleu cheese right before I served them) and sauteed baby spinach leaves.

You can read the post that goes with this recipe here.

Peace,
Milton

turkabama squash croquettes

This recipe is a combination of tastes from two places I visited this summer: Turkey and Alabama.

3 medium sized zucchini squash or summer squash (I mix them), grated
1 medium Vidalia onion, grated (optional)
1 cup grated cheese (I use the Sargento Mexican mix)
1 t salt
1/2 t pepper
1/4 t cayenne pepper
1 T Dijon mustard
1 t lemon juice
2 eggs
1 c plain dried bread crumbs
oil

Grate the squash (I use the grating blade on my food processor) and then put grated squash in a colander and let drain for about thirty minutes. Squeeze as much moisture as you can out of the squash and put in mixing bowl. Add grated onion, cheese, spices, mustard, and eggs and mix thoroughly. Add bread crumbs and mix again. Mixture will be a little wet but should still hold together when you make it into a ball. Add a few more bread crumbs if you need to.

Heat about 1/2 inch of oil in a frying pan. I form about a golf ball sized ball of the squash mixture and drop it in the oil and then I flatten it a bit. I fill the skillet, so I can cook six or seven at a time. Cook until well browned on both sides. Drain and serve.

Croquette in any language fluently spoken here.

Peace,
Milton

swiss chard bisque

I brought in my first harvest from the garden today: a big bunch of basil, some pineapple sage, one zucchini, one summer squash, and an armload of both red and yellow Swiss chard. After I came in, I started looking for chard recipes and fooled around until I made something I liked.

1 bunch (1 lb) Swiss chard
1/2 c chikcen broth
4 T butter
1 Vidalia onion, diced
4 cloves garlic, chopped
2 c Crimini mushrooms, chopped
3 T flour
1/2 t curry powder
3 c light cream
salt and pepper

Wash and drain the chard. Pull the leaves off the stems and then dice the stems and cut the leaves seperately. Place the leaves in a saute pan, add 2 or 3 T chicken broth, cover, and cook over medium heat for about five minutes (until tender). Add the elaves and a couple more T of broth, cover, and cook for another 3 or 4 mintues (until the leaves wither). Put the chard and the broth in a food processor and puree.

In a stock pot, melt the butter and add the onion and garlic; cook over medium heat until onion is translucent. Add mushrooms and saute about five minutes. Stir in flour and curry powder and cook until bubbly. Add cream slowly and cook until thickened. Add chard puree and salt and pepper. When the seasoning tastes right to you, ladle the soup in batches into the food processor and puree until smooth.

The soup has a lovely rich green color and a great taste.

Peace,
Milton

strawberry shortcake with a twist

We are heading for a "heat wave" here in New England, which we define as three days over ninety degrees. My greatgrandmother, who spent her whole life on the Texas coast, would have never understood our cause for alarm. I mention her, even though I never met her, because this shortcake recipe is hers, passed down now over four generations. I've combined it with a recipe I've had for a long time -- Strawberries with Orange Sugar -- to give this old family recipe a bit of a twist. When I was a kid, we made a meal out of Strawberry Shortcake.

Shortcakes

2 c fiour
4 t baking powder
1/2 t salt
4 T sugar

Mis dry ingredients well and and cut in
1/2 c shortening
3/4 c milk

Roll dough to 1/2 inch thickness and cut to desired size. Bake in a 450 degree oven for 12-15 minutes.

Strawberries with Orange Sugar

1/4 c sugar
2 strips (1/2 x 2") orange zest, removed with a vegetable peeler and coarsely chopped
2 pints fresh strawberries
1 T fresh lemon juice

Combine sugar and orange zest in food processor until very finely chopped. Put strawberries in a bowl and add orange sugar and lemon juice. Toss and let stand for thirty minutes.

To assemble the shorcakes, cut the cake in half. Put a dollop of whpped cream in the center of the plate and then put the bottom of the cake on top (this holds it in place). Cover with strawberries, then whipped cream, and then the top of the shortcake. Add another layer of strawberries and whipped cream.

Enjoy.

Peace,
Milton

greek stuffed tomatoes

Hey, just because I live in New England and my tomatoes won't ripen until late August doesn't mean those of you in warmner climes shouldn't get a head start. Here's another favorite from our Mediterranean trip.

4 large, firm, well-shaped tomatoes (that ought to get you interested!)
2 medium zucchini, grated
2 medium onion, diced
4 cloves of garlic, minced
1/4 c currants or raisins (could also use dried cranberries)
4 T pine nuts
fresh parsley, chopped
fresh mint, chopped
fresh basil, chopped
1/2 c rice, uncooked
dash of cayenne pepper
1/2 t sugar
salt & pepper
4 T bread crumbs
olive oil

Cut the tops off the tomatoes (save them) and then scoop out the insides (save that, too). Put the tomato bodies in an oven proof dish where they fit snug enough to hold each other up.

Cover the bottom of a saute pan with olive oil and cook the onions over medium heat. When they are translucent, add the rice and cook for another two or three minutes. Add the zucchini and the garlic and, after a minute or two, the tomato pulp. Once that mixture is simmering, add the currants, pine nuts, herbs, sugar, and spices.

Fill each tomato about 2/3 full of mixture (rice will swell while cooking) and put tops on tomatoes. If you have extra filling, pack it around the tomatoes in the dish. Sprinkle with bread crumbs and drizzle with olive oil. Cook in a 250 degree oven for about an hour, until the rice is cooked and the tomatoes have wrinkled.

These can be eaten hot or at room temperature.

Peace,
Milton

imam bayildi

I'm finally getting around to posting some of my favorite dishes from our trip to Greece and Turkey. This dish, whose name translates as "the imam fainted" or "the imam cried" was my favorite. It takes a little time, but it's fun to make and it's worth it. Besides that, all the ingredients are about to come into season.

4 medium eggplants
4 medium onions
3 tomatoes, peeled, seeded, and diced
8 cloves of garlic
1 t salt
2 t sugar
1/4 c chopped parsley
3 t fresh lemon juice
olive oil
pepper
sweet paprika

Remove the stems of the eggplants and peel them so that the outside looks striped (about 1 inch stripes). Cut small slashes into the eggplant halves and salt them. Turn them cut side down on paper towels and let them sit for about half an hour.

Cut the onions in half and then slice thinly, so you get a bunch of half moon slices. Cover the bottom of your saute pan with olive oil and cook the onions until they are translucent; add the garlic cloves and cook for another minute or two. Add the tomatoes and cook for about five minutes, until they are cooked down. Add salt, sugar, lemon juice, and other spices and set aside.

Pour one cup of water into a baking dish that will hold all the eggplants. Pat the eggplants dry (you can even squeeze them a little) and put them in the baking dish, cut side up, where they fit snugly together. Fill each half with the tomato-onion mixture. Pour 1/4 c olive oil over the top of the filled eggplants and cover. Cook in a 350 degree oven for 40-45 minutes. Remove from oven and let cool to room temperature before serving.

I didn't faint or cry; I asked for more.

Peace,
Milton

uncle milty's cole slaw

Yes, I do have my own version, thank you very much, and I'm happy to share in my attempt to become more regular in posting recipes.

1 head cabbage, shredded (I use the shredding blade on my food processor)
3 carrots, shredded (same way)
1 c chopped Vidalia onion (optional)
1 c dried cranberries
1 c crumbled Bleu Cheese

Toss together and add the dressing:

1/4 c sugar
1/4 c apple cider vinegar
1 c mayonnaise

Mix dressing ingredients in a blender and pour over slaw; toss to coat.

Good stuff, Maynard.

Peace,
Milton

pimento cheese

One of the things I loved about living in Texas (not a terribly long list) was being able to walk into the grocery store and buy a container of Price's Pimento Cheese. Yes, I do know pimento cheese is not limited to Texas and yes, I do know homemade is better than store bought, yet I'm also happy to stand by my opening sentence.

Moving to New England meant moving away from Price's. Last week in Mississippi, I said something about pimento cheese and Ella, the cook at the church, said, "Baby, I'm makin' that for the Bible School picnic on Friday."

I ate three sandwiches and came home determined to learn how to make it myself. After much research, here is the recipe:

4 cups sharp cheddar cheese, shredded
2 4 oz jars of pimentos, drained and diced (juice reserved)
black pepper (so you can see the specks)
Tabasco to taste
1/4 t sugar
1 T bourbon
mayonnaise (start with 1/4 c; add until it has the texture you want)

This is one of those recipes that goes by feel more than measurement. I used the paddle blade in my Kitchen Aid to mix it. Start with the cheese, add the pimento juice, the pimentos, the pepper, Tabasco, sugar, and then add the mayo gradually until it looks like you want it to look.

Then wash your hands and make a sandwich.

Peace,
Milton

pastitsio

I was writing about "living in the layers", so I thought I would post a recipe that fit the theme.

Pastitsio is sometimes refered to as "Greek lasagna," but I think that sells it short because it makes it sound derivative. The mixture of pasta and bechamel sauce means they got it from somewhere else, true, but it fits into the palette of Greek cuisine quite nicely.

1 lb thick macaroni
2 lb minced meat
3/4 c grated kefalotyri (made from sheep's milk) or Parmesan cheese (I also like Asiago)
7 T olive oil
8 T of white wine
1 medium sized chopped onion
1 can tomato paste
1 portion béchamel sauce (see below)
salt, white pepper

Partially cook the macaroni in salted water and drain well. Put in a bowl and pour half of the oil over the macaroni. Sprinkle with half of the cheese. Toss and set aside.

With the remaining oil brown the minced meat and the onion. Add the wine, tomatoes diluted in 1 cup of water, salt, pepper then simmer until liquid is absorbed. Remove from the heat and add the remaining grated cheese. Stir all well. Prepare the béchamel sauce. Butter a baking dish. Lay half of the macaroni in the pan. Spread evenly with the meat mixture. Lay the rest of the macaroni on top. Pour the béchamel sauce over them and sprinkle with grated cheese and some melted butter. Bake in a moderate oven for 30 minutes until it turns a golden brown.

Bechamel Sauce (Greek version)

8 T flour
4 T butter
2 quarts milk
2 eggs
salt, pepper, nutmeg

Melt the butter, add the flour, and stir until it acquires color. Add the milk, stirring until it thickens. Finally, add the eggs (beaten), salt, pepper and nutmeg.

Peace,
Milton

it's greek to me

Here are a couple of appetizer recipes adapted from Gourmed.

Cheese and Garlic Dip

1/2 lb feta cheese
3 cloves garlic
1/3 t oregano
2-4 T olive oil

Put cheese, garlic, and oregano in food processor, pulse until crumbly, then turn the machine on and add the oil slowly until the mixture is a creamy consistency. Serve with crackers or crostini.

Kalamata Olive Tapenade and Marscapone in Prosciutto

To make the tapenade, add (in a food prcoessor)

3 c kalamata olives
3 T capers (drained, rinsed, and sqeezed dry)
3 cloves garlic
3 t dijon mustard
2 t chopped fresh thyme (1 t dried)
2 T lemon juice
1/4 c olive oil

Mix until smoothly pureed.

To finish the recipe:

1/2 lb prosciutto, sliced about 1/16 of an inch thick
marscapone cheese
plain breadsticks

Take a breadstick and spread marscapone around the top part, about the same width as the slice of prosciutto. Lay the prosciutto out flat and the breadstick near one end. Spread a layer of the tapenade on the rest of the prosciutto and then roll the breadstick up in it, so it looks like an Italian ham popsicle.

To read the post that goes with these recipes, click here.

Peace,
Milton

parsnip and apple soup

1 T butter
1 lb. parsnips, sliced thin
1 lb. apples, peeled, cored, and sliced thin
1 med. onion, chopped

Melt the butter; when foaming, add parsnips, apples, and onion. Cook until softened, but not browned. Add

2 t curry powder
1 t ground cumin
1 t ground coriander
1/2 t cardamon seeds
1 large garlic clove

Cook for about two minutes, stirring consistently. Add

5 c chicken stock

Cover and let simmer for about thirty minutes, or until the parsnips are very soft. Puree the mixture and add more stock or water if it seems to thick. Return to soup pot, add

1 qt. cream

and heat until soup is hot, but not boiling.

Read the tangentially related post that goes with the recipe here.

samosas

These are wonderful fried treats I used to buy from street vendors when I lived in Kenya. I was reminded of them in a post at Africakid and the World. My recipe is an adaptation of one found in Extending the Table: A World Community Cookbook.

Pastry:

2 c flour
1/2 t salt
2/3 c water
1 T oil

The dough should be slightly moist. Knead for 3-5 minutes, until smooth; cover with damp closth and set aside.

If you don't want to make the pastry, you can use egg roll wrappers or Goya makes a frozen empanada dough which comes in rounds. Thaw, cut the rounds in half, put the filling on one side and fold over into a triangle (my personal choice). If you make the pastry, cut it into rounds and follow the above instructions.

Filling:
Samosas don't just have one filling, but the one I remember was ground beef, peas, and spices. Some recipes also add diced potatoes.

1 med. onion, finely chopped
3 cloves minced garlic
1 lb. ground beef

Saute in a little bit of oil and then add:

ground ginger
ground coriander
ground cumin
curry powder
(I'm lousy at giving amounts on spices because different people like it different ways. Start with 1/4 t and go from there; put in at least a T of curry powder).

Continue to simmer meat mixture and add

1 can peas
1 small diced potato (optional)
1/4 c raisins (also optional, though I like them)

Simmer for a total of about ten minutes, until flavors are mixed well; drain.

Cut the pastry round in half. Place a rounded spoonful of filling on one side and then fold the other side over to make a triangle. You can seal it by painting the edge with water before you fold it over and then crimping the edge to make it stick. Heat about two inches of oil in a pot or deep skillet until a small piece of pastry begins to cook when it hits the oil. Cook the samosas, turning once, until browned on each side.

Good stuff, Maynard. Read my accompanying post here.

Peace,
Milton

tequila and lime black bean soup

1/2 lb bacon, cut in one inch pieces
2 large onions, diced
1 bunch celery, diced
1 lime, quartered
1/2 c tequila
chicken broth
2 large cans black beans
1 lb chorizo, diced (kielbasa works as well)
cumin
chili powder
salt
pepper

Cook bacon in bottom of stock pot; add onion, celery, and lime and cook until onion is translucent. Add one can of black beans, tequila, seasonings, and about two cups of chicken broth. Simmer for about thirty minutes. Puree the mixture in a food processor and return to stock pot. Add the other can of beans, the chorizo, and more broth if it feels to thick and simmer again for about twenty to thirty minutes.

Serve with a dollop of sour cream and tortilla chips.

Read the post that goes with this recipe here.

banana pudding

For pudding:
3 1/2 T flour
1 1/3 c sugar
dash of salt
3 eggs yolks
3 c milk
1 t vanilla
1 box vanilla wafers
6 to 8 bananas

For meringue:
3 egg whites (left over from pudding)
1/4 c plus 2 T sugar
1 t vanilla

Combine flour, sugar, and salt in a saucepan. Beat egg yolks and combine with milk; mix well. Stir into dry ingredients and cook over medium heat, stirring constantly until smooth and thickened. Remove from heat and add vanilla. Slice bananas. In a three quart baking dish, layer one-third of vanilla wafers, then one-third of banana slices, and then one-third of custard mixture. Do that three times.

No one in my family is much for the meringue, but if you want to make it, beat the egg whites until they are foamy, add the 1/4 c plus 2 T sugar (one T at a time), beating the whites until stiff peaks form. Add the vanilla and beat until blended. Spread the meringue over the pudding sealing to the edge of the dish.

With or without the meringue, bake at 425 for 10-12 minutes. 8-10 servings.

Read the post that accompanies this recipe here.

uncle milty's guinness and chocolate chili

2 lbs. ground beef
1 onion, diced
1 large can (29-30 oz) can red beans
1 can Guinness
1 oz unsweetened chocolate (fair trade)
diced green chiles or jalapenos
cumin
dark chile powder
salt and pepper

In a large pot, saute the beef and the onion until beef is cooked through; drain the fat and leave meat and onion in the pot. Add beans, Guinness, chocolate and heat until simmering. I didn't put amounts on the peppers and spices because you may like it less hot than I. The green chiles are milder than the jalapenos (I use canned in both cases); the cumin won't add heat, but gives it a kind of smoky flavor. I have also ground up dried ancho chiles into a powder and added them instead of the dark chile powder.

The stout and the chocolate give the chili a sweet undertone alongside the savory cumin and the peppers. This is good stuff.

Read the blog entry that goes along with it here.

open-faced chicken pot pie

Basically, you're making biscuits and putting the pot pie filling in the middle.

Cheddar biscuits

2 c flour
1 T baking powder
1 t salt
2 T oil (or shortening)
3/4 c grated cheddar cheese
1 c buttermilk

Mix dry ingredients; add oil (or cut in shortening) until it is a coarse meal; add cheese. Work into a ball and cut into 3 inch rounds. Bake at 450 for 10-12 minutes.

Chicken-Vegetable Filling
(this is what I put in -- very adaptable to what you like)

2 T olive oil
salt and pepper
1 lb boneless chicken breasts, cut into small pieces
1/4 lb prosciutto, cut in small strips
4 scallions, cut in 1 inch lengths
1 med carrot, diced
1 med potato, diced
2 c green beans, trimmed and cut into 1 inch pieces
1 T chopped fresh thyme leaves
1/2 c chicken broth
cayenne pepper
1/4 c sherry
1 c heavy cream

Heat oil, add chicken and S & P, and cook till browned (about 8 mins); add prosciutto and cook one more minute. Reserve.
In same skillet, heat chicken broth and add scallions, carrots, potato, and green beans; bring to a boil and let cook until broth is almost evaporated. Add thyme, cayenne, and chicken and cook everything over medium heat for one minute.
Add sherry and cook about two minutes, until almost evaporated; add cream and simmer until slightly thickened -- about five minutes.

Split the biscuits. Put bottom halves on plate (I like to use large bowls), spoon chicken mixture on top, and then add biscuit tops. Serves four.

Read the journal entry that goes along with this recipe here.

open chicken marsala ravioli

Here's on of those contemporary cuisine ideas that figures out how to do something more easily and then promote it as fancy. An open ravioli means you don't seal up the sides. You simply stack things up: a pasta sheet, the filling, another pasta sheet, and the sauce or garnish.

I found a good and easy pasta dough recipe here. You could also use egg roll wrappers if you don't want to make the pasta. Fill a roasting pan with about 2-3 inches of salted water (I use chicken broth for a little more flavor) and bring to a boil. Right before you are ready to serve the meal, drop the pasta into the water and let it cook for a couple of minutes. Go straight from there to the plate.

For the filling:

2 chicken breasts, diced
1 small onion, diced (you could use a couple of shallots instead)
3 T pine nuts
1/4 c dried cranberries
1/4 c golden raisins
1/2 c pitted kalamata olives, roughly chopped
1 10 oz. package fresh spinach, stems removed
2 c Marsala wine
1/2 c heavy cream

In a large skillet, heat olive oil and saute chicken until done. If you want the chicken to be a little brown and crisp, toss it in corn starch before you put it in the oil. Set aside. Saute onion and pine nuts until onion becomes translucent and pine nuts begin to brown; add cranberries, raisins and olives and cook until heated through. Add chicken back to skillet and then transfer mixture to a bowl and keep warm.

Deglaze the pan with the Marsala wine and bring to a boil. After it reduces by about half, whisk in the cream and let it reduce again.

Heat another skillet and add 2 T olive oil; add spinach and heat just long enough to wilt.

Put one square of pasta on the plate, then a layer of spinach, the chicken mixture, another pasta sheet, and top with Marsala cream sauce.

Yes, it's a little bit of work, but it's worth it. Also, I'm sure you've figured out you could use any kind of filling or sauce. I served this dish at a church dinner (read about it here) and served thirty people for about $90.

Peace,
Milton

roasted tomato sauce

8 lbs tomatoes, cored and quartered
10 onions, peeled and quartered
6 cloves of garlic, peeled
1 c fresh herbs -- I like basil, rosemary, thyme
1/4 c olive oil
2 T sugar
salt and pepper

Toss everything together and spread on baking sheet or a roasting pan. Cook in a 450 oven for about 20 minutes; stir, roast another 2o minutes and stir again. Then roast for 45 minutes more, or until the tomatoes begin to break down and look golden on top.

Puree the sauce using a stand mixer, or in batches in a food processor. It will keep for a week in the refrigerator; it also freezes well.

I use it as a base for pasta sauce, for soup (add cream and it makes a great tomato bisque), or in vegetable soups.

lentil vegetable soup

1 1/2 cup dried lentils
8 c organic vegetable broth
2 cups roasted tomato sauce (you can use canned tomatoes, but the sauce is worth it.)
1 large onion, diced
3 medium carrots, peeled and diced
1 bunch celery, diced
1 bunch asparagus, cut in 1 inch pieces
1 bay leaf
1 t salt
1 t pepper

Combine all ingredients in a large pot; bring to a boil. Reduce heat and simmer for 90 minutes, stirring occasionally. Remove bay leaf.

breakfast cookies

(adapted from a recipe at Cookin' in the 'Cuse)

Breakfast Cookies

1/2 pound bacon
1/2 cup butter
3/4 cup sugar
1 egg
1 cup of flour
1/4 teaspoon baking soda
2 cups corn flakes
1 cup shredded cheese (I used cheddar-jack)

Cook bacon until crisp, drain well, and break into pieces. Beat butter and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, mult-grain flakes and cheese. It will be about the consistency of chocolate chip cookie dough.

Drop onto ungreased cookie sheet. Space 2 inches apart. Bake for 15-18 minutes at 350. Remove to rack to cool--about 2 minutes, then remove from rack.

You could also double this recipe and spread the whole mixture onto a baking sheet and then cut into bars.

world's easiest monkey bread

4 cans Pillsbury biscuits
1 stick of butter
cinnamon
sugar

Open the cans and cut the biscuits in half. Mix the cinnamon and sugar together to get the balance you like. dip the bread pieces in the butter, roll in the sugar, and then layer into a greased angel food pan or a bundt pan. Cook at 425 for 11-13 minutes, or until bread is done. Invert the cake pan onto a plate and serve.

(You can create variations on this by using different seasonings; it can be savory rather than sweet, or both.)

taco salad

When I was growing up, this was what we had for lunch on Saturdays. Comfort food at its best. To read a post related to this recipe, click here.

1 lb. ground beef
1 pkg. taco seasoning
1 onion, diced
1 can Ranch Style beans, drained (Pintos are OK if you can't get Ranch Style)
1 head iceberg lettuce
Ranch dressing
Fritos corn chips

Saute the onion with a little bit of oil until tender; add beef and half of taco seasoning and cook until done. Drain and let cool.

Chop lettuce into small pieces and put in bottom of large mixing bowl. Layer beef mixture, beans, other half of taco seasoning, cheese, and toss. Add dressing to your liking and mix well.

Just before serving, toss in the Fritos.

If you don't plan to eat the whole salad at once, keep the meat and bean mixture, dressing, lettuce, and Fritos separate from each other until you're ready to serve; then you can make individual servings as you wish.

Peace,
Milton

spaghetti pie

From my friend, Nancy Wilson

Crust
12oz. spaghetti
1/2 c Butter
1 c Parmesan cheese
3 eggs [well beaten]
4 T rubbed rosemary

Filling
2 1/2 lb ground beef
1 c diced onion
2 15oz. tomato sauce
2 6oz. tomato paste
2 t sugar
1/3 c water
oregano or basil to taste
2 c sour cream
8 oz. Mozzarella cheese

Cook spaghetti aldente, drain.
Add butter, Parmesan, eggs and rosemary; chop with knife.
Form the mixture as a crust in two 10 inch pie plates. Let cool.
saute onions and meat, add tom sauce, paste, sugar, water, and seasonings.
Cook together 2 minutes.
Add sour cream on top of crust. Fill with tom/meat sauce.
Thinly slice mozzarella and add as top layer.
Bake 350 - thirty minutes.

Variation: a layer of fresh spinach after the sour cream is great!

guinness ice cream

I found this recipe here:

GUINNESS ICE CREAM
Makes 1 quart

1/2 vanilla bean, split lengthwise
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness stout (I guess that means you get to drink the rest!)
2 tablespoons plus 2 teaspoons molasses
4 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract

1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.

2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.

3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.

4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions.

curried squash soup

2 pkgs. peeled and cut butternut squash
1/2 t ground cinnamon
2 large onions, peeled and quartered
1/4 ground nutmeg
2 Granny Smith apples, peeled, cored, & quartered
salt and pepper
6 garlic cloves, peeled
1/8 c olive oil
2 cans coconut milk
1 t curry powder
2 c chicken broth
1/2 t dried oregano

Preheat oven to 375 degrees.
In a large bowl, mix squash, onions, apples, and garlic and toss with dry spices. Pour on olive oil and then place on a baking sheet and roast 45-60 minutes, or until squash is tender and browned. Remove from oven and set aside until cool enough to handle. Put mixture in food processor in batches and puree until smooth (add chicken stock if you need to thin it out). Put in large stock pot and add coconut milk and remaining chicken stock; bring to a boil and simmer gently for 10 minutes.

three potato au gratin

2 pounds potatoes – Yukon gold, purple, and sweet – sliced thin
2 pounds sweet onions, caramelized
1 cup freshly grated French or Swiss Gruyere cheese
1 cup crème fraiche or heavy cream
Salt

Preheat the oven to 350 F.

Layer half of the potatoes in the dish. Sprinkle with half of the cheese and then half of the crème fraiche. Sprinkle with salt. Add another layer, using the rest of the ingredients.

Bake, uncovered, until the gratin is crisp and golden on top, from 50 to 60 minutes. Serve immediately.

sheet apple pie

6-8 Granny Smith apples, sliced thinly
2 T flour
1/2-c brown sugar
1/2-c sugar
salt
1/2 t cinnamon
1/4 t nutmeg
1/2 c walnuts (optional)
butter

Mix dry ingredients, pour over apples, and toss.
Roll out pastry to cover the bottom of a sheet pan; pour apple mixture on top and dot with butter. Top with second pastry, brush with egg yolk, then cinnamon, then sugar.

Bake at 350 for 50 minutes.

molasses marinated pork tenderloin

1/2-cup molasses
4 T Dijon mustard
2 T apple cider vinegar
4 (3/4 pound) pork tenderloins, trimmed

Combine first 3 ingredients, and brush over tenderloins. Cover and chill 8 hours.

Cook at 350 for 20-30 minutes or until a meat thermometer inserted into the thickest portion registers 160 degrees, turning once.

white pepper ice cream

2 cups heavy cream
2 cups half-and-half
1/2 vanilla bean, split lengthwise
3/4 T freshly ground white pepper
9 egg yolks
3/4-cup sugar

In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean. Whisk in the white pepper and stir the mixture occasionally to make sure it does not scorch on the bottom. When the mixture reaches a simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 to 15 minutes. In a medium bowl, whisk together the egg yolks and sugar.

Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. Quickly remove it from the heat.

Half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.

winter salad

1/2 cup sliced almonds
1 T butter
1 T brown sugar
1 t Cajun spices
1 (11 ounce) can mandarin oranges, juice reserved
2 tablespoons vegetable oil
1 t Thai sweet chili sauce
2 tablespoons red wine vinegar
12 ounces mixed salad greens
1 cup Gorgonzola cheese

Heat a skillet over medium-high heat. Melt butter. Toss almonds in sugar and Cajun spices and then sauté until they are aromatic. Let cool on a baking sheet. In a small bowl, whisk together 2 tablespoons reserved mandarin orange juice, oil, and vinegar.
In a large salad bowl, toss together the spiced almonds, mandarin oranges, mixed salad greens, and Gorgonzola cheese. Just before serving, pour dressing on salad, and toss to coat.

maple glazed brussel sprouts

1/8-cup canola oil
2 1/4 pounds brussel sprouts halved lengthwise
Salt and freshly ground pepper
1/2 stick unsalted butter, cut into tablespoons and softened
2 tablespoons light brown sugar
1/4-cup pure maple syrup
1 1/2 tablespoons cider vinegar

Heat the canola oil in a very large skillet until shimmering. Add the brussel sprouts, with salt and pepper, And cook over high heat without stirring until they are browned, about 2 minutes. Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brusses sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Using a slotted spoon, transfer the brussel sprouts to a bowl. Boil the cooking liquid over high heat until thickened slightly, about 2 minutes. Pour the sauce over the brussel sprouts and serve.

(adapted from Food & Wine, November, 2005)

refrigerator rolls

1 quart milk, scalded and poured over

1 cup sugar and
1 cup butter
(I do it in the bowl of my kitchen Aid mixer on low speed)

Let cool and then add

2 packages yeast dissolved in
1/2 cup water

Add

8 cups of flour, one cup at a time (I use 1 cup of whole wheat flour)

Cover and let rise until doubled, then add

1 cup flour mixed with
3 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda

Cover and let rise again.

When I make our rolls, I use a biscuit cutter and then drag the bottom through some olive oil and fold then in half. You can also cook the dough in loaves; it also makes great cinnamon rolls. Bake at 425 for 12-15 minutes. We're talking seriously addictive bread here.

pumpkin apple soup

In a soup pot begin with
1/2 lb bacon, chopped

Cook until browned and then add
2 T olive oil
1 large onion, chopped
3 garlic cloves, peeled and chopped

When onion is transulcent, add
2 apples, peeled and chopped
1 sweet potato, peeled and chopped

Cook until apples are soft and add
2 cup water
1 can of pumpkin
2 cups apple cider
1/4 cup brown sugar
salt and pepper
1/3 cup crystallized ginger
1/2 t cumin
1/2 t cinnamon
1/2 t tumeric
1/2 t cayenne pepper

Simmer for about an hour and then puree.

lemon bars

Shortbread Base

3/4 c unsalted butter (1 1/2 sticks) -- best if cold and sliced
2 c flour
1/2 c packed brown sugar
1/2 t salt

I mix everything in my food processor until the mixture is crumbly and then press into a 13x9 pan. Bake at 350 for 30 minutes. While the shortbread is baking, make the lemon topping.

1/2 c flour
1/2 t baking powder

4 eggs, beaten
2 c sugar
1/2 t lemon rind
1/2 c lemon juice

Mix dry ingredients and set aside. Whisk eggs, sugar, lemon juice, and rind together (I use my Kitchenaid mixer) and then add flour mixture. When shortbread is done, pour mixture over the top and return to the oven for 25 minutes or until golden and set. Cool and dust with powdered sugar.