Author: Robert Andrews

1. 3 C mashed potatoes
   COMBINE WITH
2. 1 tsp salt
3. 1 tsp black pepper
4. pinch of nutmeg
   ADD
5. 2 eggs – one at a time, combining in between
   SET ASIDE
6. 4 TBL butter
7. 1/2 C flour
   COOK UNTIL FLOUR JUST BEGINS TO BROWN
8. 1 C HOT water – 1/4 C at a time
   COMBINE WITH POTATOES

• Drop spoonfuls into 2 C canola oil heated to 350-360º
• For “pretty” you can use a star tip on a piping bag, and cut pieces off into the oil
• Fry till browned, then put onto paper to drain
• Sprinkle with Maldon salt while still hot
• Microplane Parmesan onto the pieces

• Vanilla Cake Mix
• 1/2 C additional AP flour
• 1 TBL baking powder
  COMBINE
• Add 3 eggs – 1 at a time
• 1 1/3 C whole milk, instead of water
  MIX TO COMBINE
  PUT INTO PASTRY BAG and cut tip

1. Squirt strands of dough into hot 400º oil
2. Fry until brown
3. Put on newspaper to drain and cool
4. Sprinkle with powdered sugar while still hot

Combine

• 1/2 C buttermilk
• 1 egg
• 1 C corn meal
• 1 TBL sugar
• 1 tsp corn starch
• 1 tsp baking powder

Use cocktail weenies

1. Skewer each weenie on a WOODEN toothpick
2. Dip into the batter and let major drips come off
3. Put into hot oil:  370º until brown
4. Drain and sprinkle with Maldon salt while still hot

DIPPING SAUCES

• HOT HOTDOG MUSTARD:  1/4 C dry mustard, 1 TBL mayonnaise
• RED DOG DIP:  1/4 C ketchup, 2 TBL mayo, dash of Worcestershire
• CHINA DOG DIP:  1/4 C hoisin sauce
• WHITE POODLE MIX:  1/4 C sour cream, 1/2 tsp dry mustard, 1/2 tsp white pepper
• CHEESY DOG DIG:  1/4 C American cheese, dash of Worcestershire – Micro for 30 seconds, then mix
• BUFFALO DOG DIP:  3 TBL blue cheese dressing, 2 tsp Franks Red Hot Sauce
• CHIPPY DOG:  1/4 C sour cream, 2-3 TBL crushed potato chips

CRUST

• 1/2 C graham cracker crumbs
• 2 TBL sugar
• 1/4 stick melted butter

  FILLING

• 1 pkg softened cream cheese
• 1/4 C sour cream
• 1 Egg
• zest and juice from two limes
• 1/2 tsp vanilla
• 1/2 C sugar
• 2 tsp corn starch

1. Spray bottom of muffin / cupcake pan
2. Press combined crust ingredients into each tassie cup
   (bet you didn’t know the official name for each of the little receptacles)
3. Combine first five ingredients
4. Mix sugar and corn starch
5. Combine wet and dry ingredients mixing well
6. Portion into each tassie cup
7. Bake at 300º for 20 minutes
8. Cool for 30 minutes on the counter
9. Put into fridge for 2 hours

Optional topping

1. Puree together: 1 C raspberries, 2 TBL sugar and 1 tsp lime zest
2. Ideally put through a strainer or food mill to remove raspberry seeds

• 1 C halved and steamed Brussels sprouts
• 2-3 TBL dried cranberries
• 1-2 shallots – chopped small
• 1 TBL apple cider vinegar
• 1 TBL slivered almonds
• 1 TBL EVOO

Prepare ingredients, toss together, refrigerate an hour

• 2 QT of water (about 3-4 inches deep)
• 6-8 small apples
• Ideally, use chopsticks (joined – not yet broken apart) for handles
• 15 oz (Karo) light corn syrup
• 14 oz granulated sugar
• 2/3 C water
• Spice: Combine: 15-20 drops red food coloring, 1 tsp cinnamon, 1/2 tsp cayenne pepper

1. Bring large pot of water to a boil
2. Clean Pink Lady or other small apples
3. Remove stem from apple, and shove chopsticks into bottom of the apple
4. Dip apples into boiling water for 10-15 seconds to remove the wax coating
5. Wipe off most of the water and set aside
6. Combine next three ingredients and bring up to 300º
   This is “hard crack” phase
7. Add spice mixture to the sugar mixture and stir to combine
8. Dip the apples in caramel and cool for at least 2 minutes
9. Wrap in waxed paper, then in clear plastic wrap.

• Parchment paper
• grated parmesan
• paprika and black pepper to taste

1. Use a ring mold and press sparsely into mold
2. Bake 375º for about 10 minutes
3. Remove and let cool flat
4. For a bowl, remove and carefully shape over an upside down pinch pot

Recipe One

• • 1 tsp Maldon salt
  • 1 large bowl of popcorn – with enough room for tossing
  • 7.5 oz of (Karo) corn syrup
  • 4.5 oz dark unsulfured molasses
  • 7 oz granulated white sugar
  • 1 tsp vanilla
  • 1/3 C water

1. 1. Mix all except the popcorn and salt in a pan
   2. Heat mixture to 250º
   3. Pour over popcorn using spatula to get all of the hot coating mixture
   4. Dump in the Maldon salt
   5. Butter your hands and mix the popcorn working quickly
   6. Remove coated popcorn using a 2.5 – 3″ scoop
   7. Roll into a ball, but don’t compress.  Leave it airy.
   8. Wrap in plastic and keep for up to a week

Recipe Two

• • One gallon container of popped popcorn
  • 2 C Chex Party Mix
    • Combine and set aside
  • 1 1/2 C sugar
  • 1/2 C corn syrup
  • 1/4 C water
  • 1 tsp vinegar
  • 2 tsp soy sauce
    • Heat mixture to 260º
  • Add 6 TBL butter pieces (room temp)
  • Mix in butter, then drizzle over popcorn mixture
  • Form loose balls then set aside on parchment paper
  • When cooled, wrap in plastic and keep for up to a week

Front part of the cow:  CLICK HERE FOR DIAGRAM

Ingredients

• 1 thick cut of beef (flat cut for sliced Brisket – point cut for shredding)
• Marinate:  2 TBL vinagrette, 2 TBL honey, 2 TBL EVOO and 1 tsp liquid smoke
• Combine:  1 small can tomato paste
• Spice mixture:  1/4 C each:  onion powder, garlic powder, brown sugar, salt and pepper

Instructions

1. Whisk together four liquid ingredients to create marinate
2. Place beef with marinade into zip lock bag
3. Marinate beef overnight, agitating every few hours
4. Next morning, pat beef just a bit so it is not dripping, and reserve the liquid in a cup
5. Coat the meat with the tomato paste on all sides
6. Coat the meat, fat cap up, liberally and thickly with the spice mixture, pressing into the meat
7. Combine: sliced onion, carrot, celery and put into skillet
8. Drizzle veggies with EVOO
9. Place beef in skillet and add the marinade to the bottom of the pan
10. Cover and cook at 300º for at least 8 hours (or 325º for 6 hours)
    Ideally, cook at 275º for 18-18 hours
    Make sure internal temp of meat is at least 120º

Optional:  BBQ Sauce

• 1/4 C apple cider vinegar
• 1/4 C water
• 1/2 C ketchup
• 1/2 C brown sugar
• 2 TBL Grandpa’s Thunder Powder
• 1 TBL prepared horseradish
• 2 TBL grated onion
• 2 cloves fresh grated garlic
• 1/4 C soy sauce
• 1/4 C Worchestershire
• 1/2 C orange juice
• 2 T Dijon mustard
• 2 T (optional) hickory smoke
• Bring up to a simmer and let cook 10 minutes
• Cover and turn off heat

Ingredients:

Crust:

2 sticks (1 cup) salted butter, cut into small cubes
– – – plus more for buttering the pan
2 C AP flour
1/2 C granulated sugar
1/4 teaspoon kosher salt

Filling:

3/4 C granulated sugar
1/4 C AP flour – Ideal would be Almond Flour
5 large eggs
Zest and juice of 4 oranges (making about 1 cup of juice)

Powdered sugar, for later

Step by Step:

1. Preheat the oven to 350 degrees F.
   CRUST
2. Grease a 9×13 inch glass pan with butter.
3. In a large bowl, stir together the flour, granulated sugar and salt
4. Add the (cold) butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine cornmeal.
5. Press evenly into the bottom of the prepared pan
6. Bake until golden around the edges, about 20 minutes.
7. Set aside to cool
   FILLING
8. Put the granulated sugar in a bowl.
9. Crack in the eggs and whisk to combine – one at a time.
10. Add the orange zest and juice and mix until combined.
11. Fold the flour in and mix only until incorporated
12. Pour over the crust and bake until the filling is set, about 20 minutes.
13. Allow to cool in the fridge for at least 2 hours
14. After it has cooled, sift powdered sugar over the top
15. Cutting into 16 pieces, and wrap each in plastic wrap or store individually in a baggie

Will keep in the refrigerator for up to a month

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1. Cut russet potatoes into 3/8 inch slabs, then rotate the slabs and cut again at 3/8 inches.  you now have potato spears.  NOTE:  Frozen fries are actually a good substitute for fresh.
2. If using fresh potatoes (not frozen) soak in salted water for 20-30 hours in the refrigerator
3. Drain on paper towel and pat dry
4. Heat Peanut or Safflower oil to 300º – you can alternately use regular vegetable oil – DO NOT use canola oil.
5. Fry for 5 minutes, then set aside on paper towel
6. Crank temp up to 385º and fry another 2-4 minutes until browned
7. Toss with Parmesan Regiano and chopped parsley

1. Rack of veal ribs
2. French cut the tips of the ribs
3. Separate the ribs
4. Pound the meat flat, leaving the rib attached
5. Marinate overnight in 1 C buttermilk and 1 TBL Durkee hot sauce
   
   The next day
6. Wipe off excess liquid with your fingers
7. Dredge in flour + salt + garlic powder + thyme + oregano
8. Shake off dredge and dip in egg wash with 2 beaten eggs and 2 TBL cream (for 4 chops)
9. Press into mixture of Panko and grated Parmesan cheese
10. Fry in canola oil at 365º for 4 minutes each side
    
    To make Veal Parmigiana
11. Cover liberally with marinara sauce
12. Top with cheese
13. Broil for 2-5 minutes or until cheese begins to brown

Beatitudes Scalloped Potatoes

Beatitudes Scalloped Potatoes

Cindy’s Scalloped Potatoes

Cindy’s Scalloped Potatoes

Scalloped Potatoes (for four)

Scalloped Potatoes (for 4)

Dauphinois Potatoes

Dauphinois Potatoes

Based on a recipe by Julia Child

INGREDIENTS

For the Stew

• 3 ounces bacon, about 6 pieces
• 2 teaspoons olive oil
• 1.5 LBS lean chuck beef, cut into 2-inch cubes
• 1 small carrot, peeled and sliced
• 1 small onion, peeled and sliced
• 1/2 teaspoon salt
• scant teaspoon pepper, freshly ground
• 1 tablespoons flour
• 1.5 cups red Burgundy wine
• 1 .5 cups beef stock (not chicken, you need the richness of beef)
• 2 teaspoons tomato paste
• 1 garlic cloves, mashed (you may choose to add more)
• 1 sprig thyme (or 1/2 teaspoon dried thyme)
• 1 bay leaf, preferably fresh

For the braised onions

• 12 white pearl onions, peeled
• 1 tablespoon unsalted butter
• 1  tablespoon2 olive oil
• 1⁄4 cup beef stock
• salt & fresh ground pepper
• 1 bay leaf
• 1 sprig thyme
• 2 sprigs parsley

For the Sauteed Mushrooms

• 1/2 lb mushroom, quartered
• 1 tablespoon unsalted butter
• 2 teaspoons olive oil

DIRECTIONS

1. Season the pieces of beef and put into the refrigerator in a single layer on an uncovered plate to dry overnight
2. Pre-heat the oven to 450°F.
3. Cut the bacon into pieces about 1/4″ thick and 1 1/2″ long.
4. Microwave on a paper towel (covered with another paper towel) for 60 seconds
5. Flip paper towel and cook another 60 seconds
6. Discard the paper towels and put the bacon into an oven-safe skillet
7. Put olive oil and butter into the skillet
8. Saute for 2 to 3 minutes to brown lightly.
9. Remove fried pieces to a side dish with a slotted spoon.
10. Saute the beef, in a single layer, in the hot oil/bacon fat until nicely browned on all sides.
11. Once browned, remove the beef to the side plate with the bacon.
12. In the same oil/fat, saute the onion and the carrot until softened.
13. Add the tomato paste, garlic and herbs and the bacon rind.
14. Toss the meat with the salt, pepper, baking powder and flour.
15. Pour off the excess fat and return the meat to the casserole with the carrots and onion.
16. Add the wine and enough stock so that the meat is barely covered.
17. Bring to a simmer on the top of the stove.
18. Cover and place in the oven.
19. Lower the heat to 300º and let the casserole cook for 3 hours
    Onions and Mushrooms
20. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
21. Heat the butter and oil in a large skillet and add the onions to the skillet.
22. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
23. Pour in the stock, season to taste, add the herbs, and cover.
24. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
25. Remove the herbs and set the onions aside.
26. For the mushrooms, heat the butter and oil over high heat in a separate large skillet.
27. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for ten minutes.
    To Finish the Stew:
28. When the meat is tender, remove the casserole from the oven and empty its contents into a sieve set over a saucepan.
29. Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
30. Distribute the mushrooms and onions over the meat.
31. Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
32. You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
33. If the sauce is too thick, add a few tablespoons of stock.
34. If the sauce is too thin, boil it down to reduce to the right consistency.
    
    Taste for seasoning

35. Pour the sauce over the meat and vegetables.
36. If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
37. Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
38. If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
39. 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.

This can be done with apples, peaches, strawberries, cherries, pears or any other similar fruits.

1. Cut crusts off bread and form into one large square as big as your baking dish – Optionally use a roller to roll the bread a bit flatter
2. Lay the baking dish on top and cut the square so that it fits neatly into the bottom of your baking dish
3. Remove each section, butter heavily and return to the pan, covering the entire bottom
4. Similarly cut and butter sections of bread to line the sides of the pan with a slight overlap
5. Put the fruit preparation (below) into the lined pan nearly to the top of the pan
6. After fruit has been put into the pan, top the filling with more bread pieces (buttered both sides)
7. Cook @ 400º for 30 minutes IN PREHEATED OVEN
8. Let rest for 15 minutes before turning out
9. Serve with creme fraiche

Fruit Preparation

1. Before you line your pan, fill it with desired fruit.  The fruit will reduce as it simmers.
2. Peel, core and prepare desired fruit.  Apple is traditional, but peach is very nice.
3. Cut the fruit into pieces and toss with 1/2 – 3/4 C sugar, 4 TBL melted butter, lemon zest, 2 TBL lemon juice, and 1/2 tsp vanilla
4. For apples, add 1 tsp cinnamon, 1/2 tsp nutmeg
5. Simmer mixed fruit for 50-60 minutes
6. Cool 15 minutes, then pour into pan

TRY THIS

1. Preheat oven to 500º
2. Spiralize russet potatoes
3. Microwave on high for 5-6 minutes – turning at 2-minute intervals
4. Spray fries with canola oil
5. Bake 5-6 minutes
6. Sprinkle with salt

The original recipe calls for frying in peanut oil.  I think this will be healthier

• Create a pan sauce with 1 TBL cornstarch mixed with 1 TBL water, 1 C broth, and 1/4 C heavy cream – Heat on high, then reduce and simmer till thickened
• Plate rice, then top with pan sauce
  • If left-over rice, mix with the pan sauce to rehydrate
• Top with heated up leftovers
• Top with dried French Onions
• Bake at 350º for 20 minutes uncovered

Grandpa’s Waffles

This uses my regular waffle iron, so they are not nearly as thick as Belgian Waffles, but the texture is there at least.

• 1  C AP flour
• scant salt
• 1/2 tsp baking powder
• 1 tsp baking soda
• 2 TBL confectioner sugar
  • Combine above
• Add 1/2 C melted butter
• 2-3 eggs
• 1 C milk
• 1/2 tsp vanilla

This should be almost like soft pizza dough or cookie dough.  Cut into pieces and refrigerate overnight.  Put into your waffle iron while still chilled.

To make “Toaster Waffles” cook them only 4 minutes, rather than 5, then let cool, wrap and freeze.  Cook on regular toaster or toaster oven cycle.

Alton’s Mixture

• • DRY INGREDIENTS
• 1 C AP flour (not packed)
• 1 1/4 C wheat or buckwheat flour
• 3 TBL granulated sugar
• 1 tsp salt
• 1 tsp baking powder – double-acting *
  * This means at 120º it gives an extra rise
• 1/2 tsp baking soda
  • WET INGREDIENTS
• 3 eggs
• OPT:  1-2 overripe bananas
• 1/4 tsp vanilla
• 1/4 C melted butter (4 TBL or 2 oz)
• 12 oz Buttermilk