How to make Sauteed Soft Shell Crabs on Fennel Salad Recipe
4 SERVINGS
Ingredients:
1 Fennel bulb
2 tablespoons Raspberry vinegar
6 tablespoons Olive oil
4 each Soft-shell crabs, prime grade, cleaned
1/2 cup All-purpose flour
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Oregano (dried)
As needed Vegetable oil, for sautéing
1 tablespoon Garlic, minced
Method:
Trim the stalks and feathery tops from the fennel. Cut the bulb in half from top to root. Slice into very thin slices.
Combine the raspberry vinegar and olive oil; toss with the fennel. Correct the seasoning (can be held up to 1 hour before serving). 80 THE CUISINE OF THE MID-ATLANTIC
Combine the flour, salt, pepper, and oregano.
Dredge the crabs in the seasoned flour; shake off excess flour.
Heat oil over medium heat and cook garlic 1 minute.
Add crabs to pan; add more oil if necessary. Cook until golden brown on both sides. When done, there should be very little or no oil left in the pan and the crabs should be covered with garlic and flour scrapings.
Divide the fennel salad among 4 plates and top each salad with 1 crab.
To Clean Soft-Shell Crabs:
With sharp scissors or a knife, snip off the “face” of the crab, from behind the eyes—this will kill the crab instantly. Flip the crab over and you will see a triangular "tail" piece folded up against the body of the crab. Unfold it and snip it off, too.Turn the crab right side up and unfold each of the sides. Remove the sandbags and gills either with your scissors or your hands.
Soft-shell crabs are one of America’s favorite seafood delicacies.While all crabs shed their shells to grow, only a few species of crab can actually be eaten in this form.The blue crab is the only commercially available soft-shell product. The scientific name, Callinectes sapidus, is derived from Latin and Greek (calli = beautiful; nectes = swimmer; sapidus = savory).The translation is not only accurate but surprisingly poetic—the beautiful, savory swimmer.
Friday, November 28, 2014
Braised Short Ribs
How to make Braised Short Ribs Recipe
4 SERVINGS
Ingredients:
3 pounds Beef short ribs, bone-in English-style, trimmed of excess fat and silver skins
To taste Salt and black pepper
As needed Flour, for dusting
1/4 cup Vegetable oil
1 1/2 cups Onions, 1/2 inch (1.2 cm) dice
3/4 cup Carrots, peeled, 1/2 inch (1.2 cm) dice
1/4 cup Celery, 1/2 inch (1.2 cm) dice
1 teaspoon Garlic, minced
2 tablespoons All-purpose flour
1/2 cup Tomato, peeled, seeded, 1/2 inch (1.2 cm) dice
1 1/2 cups Dry red wine
2 cups Beef stock
1 tablespoon Thyme leaves, chopped
1 teaspoon Rosemary leaves, chopped
2 Bay leaves
1 teaspoon Tomato paste
Method:
Season beef with salt and pepper. Dust with flour and shake off excess.
Heat oil in a large braising pan or Dutch oven over high heat.
Brown short ribs on all sides; transfer to platter and reserve.
Reduce heat to medium and cook the onions and carrots in same pan until golden brown.
Add the celery and cook until soft.
Add the garlic and cook until fragrant, about 30 seconds.
Stir in the flour until vegetables are coated, about 1 minute.
Add the tomato, wine, beef stock, thyme, rosemary, bay leaves, and tomato paste.
Bring to a boil and return short ribs; ribs should be almost covered with liquid. Return to a boil, cover, and place in oven at 350°F (175°C). Simmer until ribs are tender, about 2 hours.
Remove ribs from pot; remove excess vegetables that may cling to meat; discard loose bones that have fallen away from meat.
Strain the braising liquid, pressing out liquid from solids; discard solids. Degrease.
Heat the braising liquid to a boil and thicken to desired consistency; correct seasoning.
Return short ribs to sauce and cook, partially covered, until ribs are heated through.
Divide ribs and sauce among serving plates.
 |
| Braised Short Ribs |
Navy Bean Soup
How to make Navy Bean Soup Recipe
4 SERVINGS
Ingredients:
3 1/4cups Navy beans, picked over
1/4 cup Bacon, 1/4 inch (.6 cm) dice
1 cup Carrot, 1/4 inch (.6 cm) dice
1 cup Celery, 1/4 inch (.6 cm) dice
1 1/2 cups Onions, 1/4 inch (.6 cm) dice
1 tablespoon Garlic, minced
1/2 teaspoon Sage, chopped
1 teaspoon Thyme, chopped
3 cups Chicken stock
1 Smoked ham hock
1 tablespoon Chives, minced
Method:
Soak the beans in water overnight and drain.
Cook the bacon over low heat until almost crisp.
Add the carrot, celery, and onions; cook 5 minutes.
Add the garlic, cook 1 minute. Add the herbs.
Add the chicken stock, ham hock, and white beans and bring to a simmer.
Cook until the beans are tender. Remove ham hock, cut off meat into small bits, and return meat to soup, discarding the bone.
To thicken the soup, crush some of the beans.
Taste and adjust seasoning.
Garnish each serving with chives.
4 SERVINGS
Ingredients:
3 1/4cups Navy beans, picked over
1/4 cup Bacon, 1/4 inch (.6 cm) dice
1 cup Carrot, 1/4 inch (.6 cm) dice
1 cup Celery, 1/4 inch (.6 cm) dice
1 1/2 cups Onions, 1/4 inch (.6 cm) dice
1 tablespoon Garlic, minced
1/2 teaspoon Sage, chopped
1 teaspoon Thyme, chopped
3 cups Chicken stock
1 Smoked ham hock
1 tablespoon Chives, minced
Method:
Soak the beans in water overnight and drain.
Cook the bacon over low heat until almost crisp.
Add the carrot, celery, and onions; cook 5 minutes.
Add the garlic, cook 1 minute. Add the herbs.
Add the chicken stock, ham hock, and white beans and bring to a simmer.
Cook until the beans are tender. Remove ham hock, cut off meat into small bits, and return meat to soup, discarding the bone.
To thicken the soup, crush some of the beans.
Taste and adjust seasoning.
Garnish each serving with chives.
American Waldorf Salad
How to make American Waldorf Salad Recipe - This simple salad has become victim of too many ingredients, including sugar, whipped cream, grapes, dates, raisins, and so on.Well-flavored ripe apples do not need to be sweetened. Use Red Delicious,Winesap, or any other eating apple.
4 SERVINGS
Ingredients:
3 cups Apples, unpeeled or peeled, cored, julienned
1 tablespoon Lemon juice
1 cup Celery, julienned
1/2 cup Walnuts, chopped
1/4 cup Mayonnaise
Lettuce leaves, for garnish
Method:
Combine the apples and lemon juice; make certain the apples are well coated so they will not turn dark.
Add the celery and walnuts.
Add mayonnaise; use just enough to bind the ingredients together no more.
Arrange salad on lettuce and serve immediately.
4 SERVINGS
Ingredients:
3 cups Apples, unpeeled or peeled, cored, julienned
1 tablespoon Lemon juice
1 cup Celery, julienned
1/2 cup Walnuts, chopped
1/4 cup Mayonnaise
Lettuce leaves, for garnish
Method:
Combine the apples and lemon juice; make certain the apples are well coated so they will not turn dark.
Add the celery and walnuts.
Add mayonnaise; use just enough to bind the ingredients together no more.
Arrange salad on lettuce and serve immediately.
Warm Cranberries
How to make Warm Cranberries Recipe
4 SERVINGS
Ingredients:
3/4 cup Granulated sugar
3/4 cup Water
1 Orange
3 cups Cranberries
Method:
Combine the sugar and water over medium heat and bring to a boil, making sure all the sugar is dissolved.
Cut a 2-inch (5 cm) zest strip from the orange using a vegetable peeler; do not include any of the bitter, white pith.
Add the zest and cranberries to the syrup and reduce to a low simmer.
Simmer for 6 to 8 minutes or until the cranberries begin to pop, but do not overcook. The berries should be soft but still retain their shape.
Remove from the heat and leave in the syrup to cool.
4 SERVINGS
Ingredients:
3/4 cup Granulated sugar
3/4 cup Water
1 Orange
3 cups Cranberries
Method:
Combine the sugar and water over medium heat and bring to a boil, making sure all the sugar is dissolved.
Cut a 2-inch (5 cm) zest strip from the orange using a vegetable peeler; do not include any of the bitter, white pith.
Add the zest and cranberries to the syrup and reduce to a low simmer.
Simmer for 6 to 8 minutes or until the cranberries begin to pop, but do not overcook. The berries should be soft but still retain their shape.
Remove from the heat and leave in the syrup to cool.
Ginger Pound Cake
How to make Ginger Pound Cake Recipe
4-6 SERVINGS
Ingredients:
2 cups All-purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1 cup Unsalted butter, at room temperature
1/2 teaspoon Orange zest, minced
1 1/4 cups Granulated sugar
3 Eggs, at room temperature
2 tablespoons Ginger, grated
1/2 cup Milk
Method:
Preheat the oven to 350°F (175°C). Butter and lightly flour a loaf pan or line it with parchment paper.
Sift together the flour, baking powder, and salt. Set aside.
Cream the butter and zest until light and fluffy, about 5 minutes.
Gradually add the sugar and beat until the mixture is fluffy again.
Add the eggs 1 at a time, being sure that they are well incorporated after each addition.
Mix in the ginger.
Add the flour mixture alternately with the milk, beginning and ending with the flour.
Pour the batter into the pan and bake for 13/4 to 2 hours, until a skewer inserted in the center comes out clean.
Serve cake warm with Warm Cranberries
4-6 SERVINGS
Ingredients:
2 cups All-purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1 cup Unsalted butter, at room temperature
1/2 teaspoon Orange zest, minced
1 1/4 cups Granulated sugar
3 Eggs, at room temperature
2 tablespoons Ginger, grated
1/2 cup Milk
Method:
Preheat the oven to 350°F (175°C). Butter and lightly flour a loaf pan or line it with parchment paper.
Sift together the flour, baking powder, and salt. Set aside.
Cream the butter and zest until light and fluffy, about 5 minutes.
Gradually add the sugar and beat until the mixture is fluffy again.
Add the eggs 1 at a time, being sure that they are well incorporated after each addition.
Mix in the ginger.
Add the flour mixture alternately with the milk, beginning and ending with the flour.
Pour the batter into the pan and bake for 13/4 to 2 hours, until a skewer inserted in the center comes out clean.
Serve cake warm with Warm Cranberries
Spaghetti Squash
How to make Spaghetti Squash Recipe
4 SERVINGS
Ingredients:
1/2 small Spaghetti squash, cooked
1/4 cup Unsalted butter
to taste Salt and black pepper
Method:
Melt the butter over medium heat.
Add the cooked strands of squash and cook until heated thoroughly.
Season to taste with salt and pepper.
How to Cook Spaghetti Squash
BAKE IT:
Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375°F (190°C) oven approximately 1 hour or until flesh is tender.
BOIL IT:
Heat a pot of water large enough to hold the whole squash.When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size.When a fork goes easily into the flesh, the squash is done.
MICROWAVE IT:
Cut the squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup (2 ounces, 55 ml) water.Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash.Add more cooking time if necessary. Let stand covered, for 5 minutes. Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle. Cut in half (if it wasn’t already) and remove the seeds. Pull a fork lengthwise through the flesh to separate pulp into long strands.You can do these steps ahead of time.
4 SERVINGS
Ingredients:
1/2 small Spaghetti squash, cooked
1/4 cup Unsalted butter
to taste Salt and black pepper
Method:
Melt the butter over medium heat.
Add the cooked strands of squash and cook until heated thoroughly.
Season to taste with salt and pepper.
How to Cook Spaghetti Squash
BAKE IT:
Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375°F (190°C) oven approximately 1 hour or until flesh is tender.
BOIL IT:
Heat a pot of water large enough to hold the whole squash.When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size.When a fork goes easily into the flesh, the squash is done.
MICROWAVE IT:
Cut the squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup (2 ounces, 55 ml) water.Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash.Add more cooking time if necessary. Let stand covered, for 5 minutes. Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle. Cut in half (if it wasn’t already) and remove the seeds. Pull a fork lengthwise through the flesh to separate pulp into long strands.You can do these steps ahead of time.
Green Beans
How to make Green Beans Recipe
4 SERVINGS
Ingredients:
2 cups Green beans, trimmed
2 tablespoons Butter
Pinch Mace
1/4 teaspoon Lemon juice
To taste Salt and white pepper
Method:
String and parboil the green beans in salted boiling water for 6 to 8 minutes; check for tenderness.
Shock the beans in ice water, drain, and chill until needed.
Heat a sauté pan, add the butter, let it get light brown, then toss in the green beans. Season with mace, lemon juice, salt, and pepper.
4 SERVINGS
Ingredients:
2 cups Green beans, trimmed
2 tablespoons Butter
Pinch Mace
1/4 teaspoon Lemon juice
To taste Salt and white pepper
Method:
String and parboil the green beans in salted boiling water for 6 to 8 minutes; check for tenderness.
Shock the beans in ice water, drain, and chill until needed.
Heat a sauté pan, add the butter, let it get light brown, then toss in the green beans. Season with mace, lemon juice, salt, and pepper.
Potatoes Parmentier
How to make Potatoes Parmentier Recipe
4 SERVINGS
Ingredients:
3 cups Russet potatoes, peeled, 1/2 inch (1.2 cm) dice
2 tablespoons Vegetable oil
1/4 cup Unsalted butter
To taste Salt and black pepper
2 teaspoons Parsley, chopped
Method:
Heat the oil and butter.
Add the potatoes and sauté over medium heat for 10 to 12 minutes, or until an even golden color. Keep in warm oven.
When ready to serve, season with salt and pepper, and sprinkle with parsley.
4 SERVINGS
Ingredients:
3 cups Russet potatoes, peeled, 1/2 inch (1.2 cm) dice
2 tablespoons Vegetable oil
1/4 cup Unsalted butter
To taste Salt and black pepper
2 teaspoons Parsley, chopped
Method:
Heat the oil and butter.
Add the potatoes and sauté over medium heat for 10 to 12 minutes, or until an even golden color. Keep in warm oven.
When ready to serve, season with salt and pepper, and sprinkle with parsley.
Croquette Potatoes
How to make Croquette Potatoes Recipe
4 SERVINGS
Ingredients:
3 cups Russet potatoes, peeled, quartered
2 tablespoons Butter, softened
1 Egg yolk
To taste Salt and white pepper
1/2 cup All-purpose flour
2 Eggs, beaten with a pinch of salt (egg wash)
3 cups Bread crumbs, dry
As needed Vegetable oil, for deep-fat frying
Method:
Place the potatoes in cold water, bring to a boil, turn down heat, and simmer for about 30 minutes, until potatoes are tender.
Drain and dry the potatoes, run them through a food mill, then add the butter and egg yolk. Season with salt and pepper.
Shape the croquettes as required. Dredge in flour, then egg wash, and coat with bread crumbs.
Deep-fry in 375°F (190°C) oil until golden brown. Drain on paper towels and serve immediately.
4 SERVINGS
Ingredients:
3 cups Russet potatoes, peeled, quartered
2 tablespoons Butter, softened
1 Egg yolk
To taste Salt and white pepper
1/2 cup All-purpose flour
2 Eggs, beaten with a pinch of salt (egg wash)
3 cups Bread crumbs, dry
As needed Vegetable oil, for deep-fat frying
Method:
Place the potatoes in cold water, bring to a boil, turn down heat, and simmer for about 30 minutes, until potatoes are tender.
Drain and dry the potatoes, run them through a food mill, then add the butter and egg yolk. Season with salt and pepper.
Shape the croquettes as required. Dredge in flour, then egg wash, and coat with bread crumbs.
Deep-fry in 375°F (190°C) oil until golden brown. Drain on paper towels and serve immediately.
"Shaker Style" Turkey Cutlet
How to make "Shaker Style" Turkey Cutlet Recipe
4 SERVINGS
Ingredients:
8 each Turkey cutlets
To taste Salt and black pepper
As needed Unsalted butter
1 tablespoon Shallot, 1/4 inch (.6 cm) dice
1/2 cup Dry white wine
1 1/4 cups Fond de veau de lie (brown stock)
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Parsley, chopped
Method:
Pound the turkey cutlets to approximately 1/4 inch (.6 cm) thick. Pat dry. Season to taste with salt and pepper.
Dredge cutlets in flour and shake off the excess.
Heat the butter over medium-high heat. Sauté the cutlets approximately 2 to 3 minutes on each side, until golden brown. Remove and keep warm.
Discard the excess fat from the pan and return to medium-high heat. Add the shallots and cook 1 minute, stirring often.
Add the white wine and scrape up the pan drippings, reducing liquid by half.
Add the brown stock and reduce to sauce (nappe´) consistency.
Add the tomato and cook for 1 minute or until hot.
Return cutlets to the pan and reheat, then remove to plates, 2 cutlets per serving.
Stir 2 tablespoons butter into pan drippings, correct the seasoning, and add the parsley. Spoon sauce over cutlets.
4 SERVINGS
Ingredients:
8 each Turkey cutlets
To taste Salt and black pepper
As needed Unsalted butter
1 tablespoon Shallot, 1/4 inch (.6 cm) dice
1/2 cup Dry white wine
1 1/4 cups Fond de veau de lie (brown stock)
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Parsley, chopped
Method:
Pound the turkey cutlets to approximately 1/4 inch (.6 cm) thick. Pat dry. Season to taste with salt and pepper.
Dredge cutlets in flour and shake off the excess.
Heat the butter over medium-high heat. Sauté the cutlets approximately 2 to 3 minutes on each side, until golden brown. Remove and keep warm.
Discard the excess fat from the pan and return to medium-high heat. Add the shallots and cook 1 minute, stirring often.
Add the white wine and scrape up the pan drippings, reducing liquid by half.
Add the brown stock and reduce to sauce (nappe´) consistency.
Add the tomato and cook for 1 minute or until hot.
Return cutlets to the pan and reheat, then remove to plates, 2 cutlets per serving.
Stir 2 tablespoons butter into pan drippings, correct the seasoning, and add the parsley. Spoon sauce over cutlets.
 |
| Shaker Style Turkey Cutlet |
Scallops with Mushrooms and Asparagus
How to make Scallops with Mushrooms and Asparagus Recipe
4 SERVINGS
Ingredients:
4 tablespoons Unsalted butter
2 Shallots, minced
3 cups White mushrooms, sliced
2 1/2 cups Asparagus, peeled, cut into 2-inch (5 cm) pieces, blanched
1/4 cup Sherry wine
2 tablespoons Olive oil
12 ounces Scallops, sea or bay
To taste Salt and black pepper
4 tablespoons Parmesan cheese, grated
2 tablespoons Parsley, chopped
Method:
Heat 2 tablespoons (1 ounce, 28 ml) butter and cook the shallots 1 minute.
Add the mushrooms and cook 2 minutes, stirring.
Add the asparagus, cook 1 minute, add the sherry, and set aside.
Using a nonstick pan, heat the oil until very hot.
Season the scallops, and sear until golden brown.
Add the remaining butter halfway through cooking to achieve a nutty flavor.
Divide mushrooms and asparagus among plates and top with scallops.
Sprinkle with Parmesan cheese and parsley, and serve.
4 SERVINGS
Ingredients:
4 tablespoons Unsalted butter
2 Shallots, minced
3 cups White mushrooms, sliced
2 1/2 cups Asparagus, peeled, cut into 2-inch (5 cm) pieces, blanched
1/4 cup Sherry wine
2 tablespoons Olive oil
12 ounces Scallops, sea or bay
To taste Salt and black pepper
4 tablespoons Parmesan cheese, grated
2 tablespoons Parsley, chopped
Method:
Heat 2 tablespoons (1 ounce, 28 ml) butter and cook the shallots 1 minute.
Add the mushrooms and cook 2 minutes, stirring.
Add the asparagus, cook 1 minute, add the sherry, and set aside.
Using a nonstick pan, heat the oil until very hot.
Season the scallops, and sear until golden brown.
Add the remaining butter halfway through cooking to achieve a nutty flavor.
Divide mushrooms and asparagus among plates and top with scallops.
Sprinkle with Parmesan cheese and parsley, and serve.
 |
| Scallops with Mushrooms and Asparagus |
Vichyssoise
How to make Vichyssoise Recipe - Most food historians generally attribute the creation of this cold soup in 1917 to Louis Diat, chef at the Ritz-Carlton Hotel in New York.
4 SERVINGS
Ingredients:
3 cups Leeks, use white part only
1/4 cup Unsalted butter
1/2 cup White onions, 1/2 inch (1.2 cm) dice
2 cups All-purpose potatoes, peeled, 1/2 inch (1.2 cm) dice
3 cups Chicken stock
To taste Salt and white pepper
3/4 cup Milk
1 cup Heavy cream
1/3 cup Chives, snipped
Method:
Split the leeks lengthwise, wash well to remove all sand and grit, then slice them.
Heat the butter over medium heat and add the leeks and onions. Cook slowly, browning them very lightly.
Add the potatoes and chicken stock, season with salt and pepper, and bring to a simmer. Simmer until the leeks and potatoes are very tender, approximately 45 minutes.
Puree the soup in a food processor, blender, or food mill, then run through a fine strainer.
Return puree to the heat and add the milk and 1/2 cup (4 ounces, 115 ml) cream. Season to taste and return to a boil. Strain again through a fine strainer.
Let cool, then add remaining cream. Chill thoroughly before serving, garnished with snipped chives.
4 SERVINGS
Ingredients:
3 cups Leeks, use white part only
1/4 cup Unsalted butter
1/2 cup White onions, 1/2 inch (1.2 cm) dice
2 cups All-purpose potatoes, peeled, 1/2 inch (1.2 cm) dice
3 cups Chicken stock
To taste Salt and white pepper
3/4 cup Milk
1 cup Heavy cream
1/3 cup Chives, snipped
Method:
Split the leeks lengthwise, wash well to remove all sand and grit, then slice them.
Heat the butter over medium heat and add the leeks and onions. Cook slowly, browning them very lightly.
Add the potatoes and chicken stock, season with salt and pepper, and bring to a simmer. Simmer until the leeks and potatoes are very tender, approximately 45 minutes.
Puree the soup in a food processor, blender, or food mill, then run through a fine strainer.
Return puree to the heat and add the milk and 1/2 cup (4 ounces, 115 ml) cream. Season to taste and return to a boil. Strain again through a fine strainer.
Let cool, then add remaining cream. Chill thoroughly before serving, garnished with snipped chives.
Beets Belgian Endive and Feta Salad
How to make Beets Belgian Endive and Feta Salad Recipe
4 SERVINGS
Ingredients:
4 cups Beets, mixed red and golden if available, whole
7 tablespoons Walnut oil
2 tablespoons Tarragon vinegar
To taste Salt and black pepper
1/4 cup Walnuts, chopped
2 Belgian endive, firm and white
1 cup Feta cheese, crumbled
Method:
Preheat the oven to 400°F (205°C).
Leaving on the tails and 1 inch (2.5 cm) of the stem on the beets, rinse them, put them in a baking pan with 1/4 inch (.6 cm) of water, cover, and bake until tender when pierced with a knife, 25 to 40 minutes depending on the size of the beets.
Cool beets, then peel and dice into 1/2-inch (1.2 cm) cubes.
Mix 6 tablespoons of the oil, the vinegar, salt, and pepper.
Toss beets in half of the vinaigrette.
Toss the walnuts with remaining walnut oil, salt, and pepper. Bake in 350°F (175°C) oven for 5 to 7 minutes or until they smell toasty. Set aside to cool.
Just before serving, quarter the endive, cut out the cores, and break into leaves.
Arrange endive leaves in a spoke pattern on individual plates. Spoon beets in the center.
Lightly dress endive with vinaigrette. Sprinkle the feta cheese over the salad and top with walnuts.
Note:
If walnut oil is unavailable, use olive oil and 1 teaspoon Dijon-style mustard.
4 SERVINGS
Ingredients:
4 cups Beets, mixed red and golden if available, whole
7 tablespoons Walnut oil
2 tablespoons Tarragon vinegar
To taste Salt and black pepper
1/4 cup Walnuts, chopped
2 Belgian endive, firm and white
1 cup Feta cheese, crumbled
Method:
Preheat the oven to 400°F (205°C).
Leaving on the tails and 1 inch (2.5 cm) of the stem on the beets, rinse them, put them in a baking pan with 1/4 inch (.6 cm) of water, cover, and bake until tender when pierced with a knife, 25 to 40 minutes depending on the size of the beets.
Cool beets, then peel and dice into 1/2-inch (1.2 cm) cubes.
Mix 6 tablespoons of the oil, the vinegar, salt, and pepper.
Toss beets in half of the vinaigrette.
Toss the walnuts with remaining walnut oil, salt, and pepper. Bake in 350°F (175°C) oven for 5 to 7 minutes or until they smell toasty. Set aside to cool.
Just before serving, quarter the endive, cut out the cores, and break into leaves.
Arrange endive leaves in a spoke pattern on individual plates. Spoon beets in the center.
Lightly dress endive with vinaigrette. Sprinkle the feta cheese over the salad and top with walnuts.
Note:
If walnut oil is unavailable, use olive oil and 1 teaspoon Dijon-style mustard.
Applesauce Cake with Caramel Glaze
How to make Applesauce Cake with Caramel Glaze Recipe
SERVES ONE 10 - INCH CAKE
Ingredients:
1 cup Unsalted butter, at room temperature
2 cups Brown sugar, packed
1 Egg
3 cups All-purpose flour
2 teaspoons Baking soda
1/4teaspoon Salt
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1 teaspoon Ground cloves
2 cups Applesauce, unsweetened
2 cups Raisins
1 cup Walnuts, coarsely chopped
For the Glaze:
1 cup Brown sugar, packed
1/4 cup Unsalted butter
1/4 cup Evaporated milk
Method:
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch (25.4 cm) tube pan.
Cream the butter until smooth. Gradually add the brown sugar, beating until light and fluffy.
Add the egg; beat well.
Sift together 21/2 cups (10 ounces, 283 g) of the flour, the baking soda, salt, and spices. Add to the creamed mixture in batches alternating with the applesauce. Beat well after each addition.
Dredge the raisins and walnuts in the remaining flour; fold into the batter.
Pour the batter into the prepared pan. Bake for 1 hour and 15 minutes or until cake tests done.
Cool cake in pan 15 minutes, then invert onto a cake rack to cool completely.
Meanwhile, prepare the glaze. Combine the brown sugar, butter, and milk.
Heat, stirring constantly, until the mixture comes to a boil and the sugar is dissolved.
Continue cooking, stirring constantly, until the mixture reaches soft-ball stage (240°F or 115°C). Remove from the heat, and beat about 5 minutes or until thick.
Drizzle the hot sauce over the cooked cake.
SERVES ONE 10 - INCH CAKE
Ingredients:
1 cup Unsalted butter, at room temperature
2 cups Brown sugar, packed
1 Egg
3 cups All-purpose flour
2 teaspoons Baking soda
1/4teaspoon Salt
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1 teaspoon Ground cloves
2 cups Applesauce, unsweetened
2 cups Raisins
1 cup Walnuts, coarsely chopped
For the Glaze:
1 cup Brown sugar, packed
1/4 cup Unsalted butter
1/4 cup Evaporated milk
Method:
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch (25.4 cm) tube pan.
Cream the butter until smooth. Gradually add the brown sugar, beating until light and fluffy.
Add the egg; beat well.
Sift together 21/2 cups (10 ounces, 283 g) of the flour, the baking soda, salt, and spices. Add to the creamed mixture in batches alternating with the applesauce. Beat well after each addition.
Dredge the raisins and walnuts in the remaining flour; fold into the batter.
Pour the batter into the prepared pan. Bake for 1 hour and 15 minutes or until cake tests done.
Cool cake in pan 15 minutes, then invert onto a cake rack to cool completely.
Meanwhile, prepare the glaze. Combine the brown sugar, butter, and milk.
Heat, stirring constantly, until the mixture comes to a boil and the sugar is dissolved.
Continue cooking, stirring constantly, until the mixture reaches soft-ball stage (240°F or 115°C). Remove from the heat, and beat about 5 minutes or until thick.
Drizzle the hot sauce over the cooked cake.
Roasted Potatoes and Pearl Onions
How to make Roasted Potatoes and Pearl Onions Recipe
4 SERVINGS
Ingredients:
12 Red potatoes
12 Pearl onions, peeled
1 tablespoon Unsalted butter, melted
3 tablespoons Balsamic vinegar
1/2 teaspoon Salt to taste Black pepper
4 Thyme sprigs
Method:
Preheat the oven to 350°F (175°C).
Starting at the top of each potato, pare away a 1/4-inch (.6 cm)-thick band of skin in a spiral. This not only makes them look appealing but also allows the vinegar to penetrate during the slow cooking process.
Combine the onions and potatoes in a baking dish just large enough to hold them.
Add the butter and vinegar, and toss to coat.
Add salt and pepper. Bury the thyme springs in the vegetables.
Bake for 1 hour or until tender, stirring the vegetables every 15 minutes. (It is important to turn the vegetables every 15 minutes if they are to brown evenly.)
4 SERVINGS
Ingredients:
12 Red potatoes
12 Pearl onions, peeled
1 tablespoon Unsalted butter, melted
3 tablespoons Balsamic vinegar
1/2 teaspoon Salt to taste Black pepper
4 Thyme sprigs
Method:
Preheat the oven to 350°F (175°C).
Starting at the top of each potato, pare away a 1/4-inch (.6 cm)-thick band of skin in a spiral. This not only makes them look appealing but also allows the vinegar to penetrate during the slow cooking process.
Combine the onions and potatoes in a baking dish just large enough to hold them.
Add the butter and vinegar, and toss to coat.
Add salt and pepper. Bury the thyme springs in the vegetables.
Bake for 1 hour or until tender, stirring the vegetables every 15 minutes. (It is important to turn the vegetables every 15 minutes if they are to brown evenly.)
Roast Duck with Garlic and Honey
How to make Roast Duck with Garlic and Honey Recipe
4 SERVINGS
Ingredients:
1 Long Island duck, whole
8 Garlic cloves, peeled
to taste Salt and black pepper
3/4 cup Orange or tangerine juice, fresh, save the peels
6 tablespoons Unsalted butter
2 cups Red onions, 1/2 inch (1.2 cm) dice
1 cup Parsnips, peeled, 1 inch (2.5 cm) dice
1 cup Turnips, peeled, 1 inch (2.5 cm) dice
2 cups Carrots, 1 inch (2.5 cm) dice
1 1/2 cups Dry red wine
1/4 cup Honey
2 teaspoons Thyme, chopped
1 teaspoon Black pepper
Method:
Preheat the oven to 400°F (205°C).
Rinse the duck inside and out with cold water, reserving the neck and liver. Trim the excess fat and skin.
Pat dry and make 8 incisions in the duck breast and thighs, inserting a garlic clove into\ each incision. Prick the duck skin all over with a fork, but don’t pierce the meat.
Rub the duck inside and out with orange or tangerine peels.
Truss the duck and place breast side down on a rack in a roasting pan. Roast for 20 minutes.
Turn duck breast side up and baste with fat; reduce heat to 350°F (175°C) and continue roasting and basting occasionally until desired doneness is achieved, 10 to 15 minutes more.
Heat 11/2 tablespoons (3/4 ounce, 21 ml) butter over medium-low heat, add the onions, and cook until they begin to soften, 2 minutes.
Add the duck liver and cook, stirring until liver is firm, about 5 minutes. Remove and cut liver into 1/2-inch (1.2 cm) dice, then return to pan with onions.
Add the parsnips, turnips, and carrots; cook 1 minute.
Add the remaining butter and 1/2 cup (4 ounces, 115 ml) orange juice. Cook until just tender and liquid is almost gone, then set aside.
While duck is roasting, make the sauce base. Bring the duck neck, remaining orange juice, wine, honey, thyme, and 1 teaspoon (2 g) pepper to a boil over high heat. Reduce the heat to very low and simmer 10 to 15 minutes, until the liquid is reduced to 1 cup (8 ounces, 235 ml).
When duck is cooked, remove and let stand 10 minutes before carving.
Meanwhile, pour the fat and pan juices into a container. Let stand until the clear yellow fat separates and rises to the top. Pour or skim off the yellow fat (which can becooled, covered, and refrigerated to use as cooking fat) and pour pan juices back into roasting pan.
Return pan to heat and add sauce base. Bring to a boil, scraping up the browned bits on the bottom of the pan. Reduce to sauce consistency and pour into a sauceboat. (Sauce may need to be thickened.)
Carve the duck and serve with the vegetable mixture and sauce.
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| Roast Duck with Garlic and Honey |
Buffalo Chicken Wings
How to make Buffalo Chicken Wings Recipe - Buffalo wings are so ingrained in our national food culture that it is hard to remember life before wings.
4 SERVINGS
Ingredients:
12–14 Chicken wings
6 cups Vegetable oil, for frying
1/4 cup Unsalted butter
3 tablespoons Hot sauce such as Franks or Tabasco
2 tablespoons Cider vinegar
To taste Salt
2 cups Celery sticks
For the Blue Cheese Dressing:
1/2 cup Mayonnaise
1/4 cup Yogurt
1/2 cup Blue cheese, crumbled
Method:
Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint.
Heat oil to 375°F to 380°F (190°C to 193°C), pat wings dry, and fry until cooked through, golden and crisp, 5 to 8 minutes.
Drain on paper towels.
Combine butter, hot sauce, vinegar, and salt over medium heat, and warm until butter is melted.
Add chicken wings and toss to coat.
Combine the mayonnaise and yogurt, and stir in the blue cheese; dressing will not be smooth.
Serve chicken wings warm or at room temperature, with celery sticks and dressing.
4 SERVINGS
Ingredients:
12–14 Chicken wings
6 cups Vegetable oil, for frying
1/4 cup Unsalted butter
3 tablespoons Hot sauce such as Franks or Tabasco
2 tablespoons Cider vinegar
To taste Salt
2 cups Celery sticks
For the Blue Cheese Dressing:
1/2 cup Mayonnaise
1/4 cup Yogurt
1/2 cup Blue cheese, crumbled
Method:
Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint.
Heat oil to 375°F to 380°F (190°C to 193°C), pat wings dry, and fry until cooked through, golden and crisp, 5 to 8 minutes.
Drain on paper towels.
Combine butter, hot sauce, vinegar, and salt over medium heat, and warm until butter is melted.
Add chicken wings and toss to coat.
Combine the mayonnaise and yogurt, and stir in the blue cheese; dressing will not be smooth.
Serve chicken wings warm or at room temperature, with celery sticks and dressing.
Crab Puffs
How to make Crab Puffs Recipe
4 SERVINGS
Ingredients:
3 ounces Crab meat, claw and back, thoroughly picked of shell
1/4 cup Cheddar cheese (sharp), grated
1 tablespoon Green onion, minced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dry mustard
1/2 cup Water
1/4 cup Unsalted butter
1/8 teaspoon Salt
1/2 cup All-purpose flour
2 Eggs (large)
Method:
Preheat the oven to 400°F (205°C).
Combine the first 5 ingredients and mix well.
Combine the water, butter, and salt over medium-high heat and bring to a boil. Immediately remove from heat and add the flour, beating until mixture leaves sides of pan and forms a ball.
Add the eggs, one at a time, beating thoroughly after each addition.
Thoroughly blend in crab mixture.
Drop by small teaspoonfuls onto ungreased baking sheet.
Bake 15 minutes, reduce heat to 350°F (175°C), and bake 10 minutes longer.
4 SERVINGS
Ingredients:
3 ounces Crab meat, claw and back, thoroughly picked of shell
1/4 cup Cheddar cheese (sharp), grated
1 tablespoon Green onion, minced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dry mustard
1/2 cup Water
1/4 cup Unsalted butter
1/8 teaspoon Salt
1/2 cup All-purpose flour
2 Eggs (large)
Method:
Preheat the oven to 400°F (205°C).
Combine the first 5 ingredients and mix well.
Combine the water, butter, and salt over medium-high heat and bring to a boil. Immediately remove from heat and add the flour, beating until mixture leaves sides of pan and forms a ball.
Add the eggs, one at a time, beating thoroughly after each addition.
Thoroughly blend in crab mixture.
Drop by small teaspoonfuls onto ungreased baking sheet.
Bake 15 minutes, reduce heat to 350°F (175°C), and bake 10 minutes longer.
Egg Cucumber and Tomato Salad
How to make Egg Cucumber and Tomato Salad Recipe
4 SERVINGS
Ingredients:
1/2 teaspoon Black pepper
1/8 teaspoon Salt
1 Garlic clove, minced
3 tablespoons Olive oil
1 tablespoon Red wine vinegar
1 tablespoon Lemon juice
1/4 cup Green onions, finely diced
4 Eggs, hard-cooked, sliced
1/2 cup Celery stalk with leaves, 1/4 inch (.6 cm) dice
1/2 cup Cucumber, peeled, seeded, 1/4 inch (.6 cm) dice
6 Red radishes, sliced
1 head Boston (Bibb) lettuce, shredded
2 Tomatoes, ripe, thinly sliced (16 slices)
Method:
Mix the pepper, salt, garlic, olive oil, vinegar, lemon juice, and green onions.
Combine the eggs, celery, cucumber, radishes, and lettuce with most of the dressing.
Fan some tomato slices on each plate and top with egg/lettuce mixture.
Drizzle remaining dressing on top.
4 SERVINGS
Ingredients:
1/2 teaspoon Black pepper
1/8 teaspoon Salt
1 Garlic clove, minced
3 tablespoons Olive oil
1 tablespoon Red wine vinegar
1 tablespoon Lemon juice
1/4 cup Green onions, finely diced
4 Eggs, hard-cooked, sliced
1/2 cup Celery stalk with leaves, 1/4 inch (.6 cm) dice
1/2 cup Cucumber, peeled, seeded, 1/4 inch (.6 cm) dice
6 Red radishes, sliced
1 head Boston (Bibb) lettuce, shredded
2 Tomatoes, ripe, thinly sliced (16 slices)
Method:
Mix the pepper, salt, garlic, olive oil, vinegar, lemon juice, and green onions.
Combine the eggs, celery, cucumber, radishes, and lettuce with most of the dressing.
Fan some tomato slices on each plate and top with egg/lettuce mixture.
Drizzle remaining dressing on top.
Spicy Crab Soup
How to make Spicy Crab Soup Recipe
4 SERVINGS
Ingredients:
2 tablespoons Unsalted butter
1/2 cup Onion, 1/2 inch (1.2 cm) dice
1/2 cup Celery, 1/2 inch (1.2 cm) dice
1 cup Potato, 1/4 inch (.6 cm) dice
2 cups Tomatoes, peeled, seeded, 1/2 inch (1.2 cm) dice
1/2 cup Corn kernels
2 cups Chicken stock
1 teaspoon Old Bay seafood seasoning
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1 cup Crab meat, lump, thoroughly picked of shell
1/2 cup Green peas
1 teaspoon Lemon juice
Method:
Heat the butter over medium heat and cook onion 4 minutes.
Add the celery and cook 3 minutes.
Add the potato, tomatoes, corn, and chicken stock.
Add the seasonings and cook 25 minutes.
Add the crab meat and peas, then simmer 10 minutes.
Correct the seasoning with salt, pepper, and lemon juice. Serve with Crab Puffs
4 SERVINGS
Ingredients:
2 tablespoons Unsalted butter
1/2 cup Onion, 1/2 inch (1.2 cm) dice
1/2 cup Celery, 1/2 inch (1.2 cm) dice
1 cup Potato, 1/4 inch (.6 cm) dice
2 cups Tomatoes, peeled, seeded, 1/2 inch (1.2 cm) dice
1/2 cup Corn kernels
2 cups Chicken stock
1 teaspoon Old Bay seafood seasoning
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1 cup Crab meat, lump, thoroughly picked of shell
1/2 cup Green peas
1 teaspoon Lemon juice
Method:
Heat the butter over medium heat and cook onion 4 minutes.
Add the celery and cook 3 minutes.
Add the potato, tomatoes, corn, and chicken stock.
Add the seasonings and cook 25 minutes.
Add the crab meat and peas, then simmer 10 minutes.
Correct the seasoning with salt, pepper, and lemon juice. Serve with Crab Puffs
Summer Squash Noodles
How to make Summer Squash Noodles Recipe
4 SERVINGS
Ingredients:
2 tablespoons Unsalted butter
1 tablespoon Olive oil
1 cup Yellow squash, cut into long, thin "noodles"
1 cup Zucchini squash, cut into long, thin
"noodles"
1 cup Carrot, cut into long, thin “noodles” and
blanched
1 tablespoon Parsley, chopped
1 tablespoon Basil, chopped
to taste Salt and pepper
Method:
Heat the butter and oil over medium heat.
Add the vegetables and cook until heated through.
Add the herbs and correct the seasoning.
4 SERVINGS
Ingredients:
2 tablespoons Unsalted butter
1 tablespoon Olive oil
1 cup Yellow squash, cut into long, thin "noodles"
1 cup Zucchini squash, cut into long, thin
"noodles"
1 cup Carrot, cut into long, thin “noodles” and
blanched
1 tablespoon Parsley, chopped
1 tablespoon Basil, chopped
to taste Salt and pepper
Method:
Heat the butter and oil over medium heat.
Add the vegetables and cook until heated through.
Add the herbs and correct the seasoning.