Author: Robert Andrews

Breakfast Tart

4 C Flour
1/2 tsp Salt
1/2 C Sugar
2 sticks butter – cold
Pulse together till it looks like coarse meel

Add water until it starts to ball up

Wrap in plastic and refrigerate 1 hour

Flatten on board
Refrigerate 15 minutes
Let rest at room temperature for 3 minutes
then transfer using your rolling pin to tray
Put onto baking tray
Sprinkle with sugar
fresh fruit
sprinkle with sugar
wrap edge
425º for 25 minutes

Smoked Salmon Quesadilla

INGREDIENTS

  • 1/4 C Goat cheese
  • 1/4 C cream cheese
  • 1 Roasted poblano
  • 1/2 Roasted red bell
  • Shallots
  • Smoked salmon – wild
  • Avocado

STEP BY STEP

  1. Put tortilla into hot dry skillet to brown one side
  2. Put that side up, and spread cheeses on each half of the tortilla
  3. Add shallots and peppers
  4. Add a layer of smoked salmon
    NOTE:  Use Wild Alaskan Salmon available from Trader Joe’s or Costco
  5. Lay avocado across the center
  6. Fold and then brown both sides
  7. Cut into wedges

 

Tips: Equipment

Essentials

  • Chef’s Knife – The best you can afford
  • Paring Knife – make sure it feels good in your hand
  • Ginsu Knife – really – I use mine all the time
  • Santoku Knife – middle of the road will be OK
  • Heavy duty meat cleaver
  • Sturdy kitchen shears – Ideally they come apart to clean
  • Honing/sharpening steel – Use at least every other time
  • Flat sharpening stone – I just send mine out yearly
  • Cutting Board – Small plastic and large plastic for raw meats and other things that cannot be eaten raw
  • Cutting Board – Butcher Blok or Kiln Dried Maple or Ash for veggies and things that CAN be eaten raw
    • Occasionally sand the board with a fine sandpaper, and then use a food grade mineral oil to treat the surface
    • Sanitize occasionally with white vinegar
    • Never into the dishwasher though

Incidentals, but Important

  • Smooth Edge Can Opener – no nasty cuts
  • Measuring Cups – good quality 1/4 C – 1 C
  • Measuring Spoons – good quality
  • Glass Measuring Cup – 4 C
  • Bench Scraper
  • Mixing Bowls – Stackable glass set
  • Large stainless steel mixing bowl – 20 quart ±
  • Salad Spinner / Colander
  • Strainer – Regular and fine
  • Vegetable peeler – even expensive ones will grow dull
  • Potato masher – sturdy / heavy duty
  • Whisks – one steel and one for non-stick pans
  • Grater / zester / microplane

Cookware and Bakeware

  • 12 inch stainless steel skillet with lid
  • 10 inch sauteé pan
  • 8 inch non-stick omelet pan
  • Saute pan – with lid
  • Small sauce pan – with lid – 2 quart
  • Medium sauce pan – with lid – 3 quart
  • Large pot – with lid – 5 qt Dutch oven is a nice choice
  • Large stock pot – with lid
  • Grill pan – nice to have, but optional
  • Cast Iron Skillet – lid optional
  • Heavy duty rimmed baking sheet
  • Wire cooling rack
  • Casserole dish – 9*9 and 9*12
  • Pyrex round glass pie plate
  • Bread loaf pan
  • Broiler pan

Cooking Tools / Hand Utinsels

  • Spatula – silicon and wooden
  • Stirring spoon – metal, silicon and wooden
  • Sturdy tongs
  • Ladel
  • Oven mitts or hot pads (3)
  • A rolling pin
  • Infrared thermometer – from ThermoWorks
  • Instant-read probe thermometer – ThermoWorks
  • Oven Thermometer – Alternately, test periodically with infrared

Appliances

  • Immersion Blender – alternate to a hand-mixer
  • Digital kitchen scale (with tare)
  • Countertop blender

Other Kitchen Essentials

  • Food storage containers – I use yogurt containers, etc
  • Aluminum foil
  • Parchment paper
  • Sandwich wrap – waxed paper
  • Saran Wrap (or similar)
  • Cloth towels
  • Paper towels – I use washable Dollar Store wash cloths
  • Sponges
  • Scrub sponges
  • Dish drying rack
  • Small and large trash bags – I use grocery bags in a mixing bowl
  • x

Healthy Snack Crackers

Whole Grain Wafer Crackers

  • 1 1/4 C warm water
  • 1 TBL yeast
    MIX IN YOUR KITCHEN AID, AND ALLOW 5 MINUTES TO PROOVE
  • 2 C AP flour
  • 3/4 C rye flour
  • 1/2 whole wheat flour or buckwheat flour
  • 2 tsp coarse salt
  • 1/3 C flax seeds
  • 1/3 C sesame seeds
  • 1/3 C nigella seeds
  • 1 TBL cumin seeds
    WHISK DRY INGREDIENTS TOGETHER
  1. Add dry ingredients into your stand mixer – use a dough hook
  2. 1 large spoonful at a time – Mix for 6-9 minutes, just until mixed
  3. Cover and let rise 1 hour – it will double in bulk
  4. Dust work surface lightly lightly with cornmeal
  5. Divide dough into 16 pieces
  6. Cover with plastic wrap while you process each piece
  7. Roll into sheet as flat as possible
  8. Brush off any extra cornmeal
  9. Bake at 425º
  10. Serve with brie, goat cheese, honey, figs, hummus, etc
  11. Dock the sheets liberally
  12. Bake 10 minutes per side
  13. Flip halfway through baking

Hot Water Crust Pastry

Hot-water crusts are one of the oldest forms of pastry; they were molded around a filling and baked free form, rather than in a pie dish. With a hot-water crust, instead of cutting cold fat into flour and then adding cold water, boiling water is whisked into fat (usually lard) until it forms an emulsion. This lard mixture is then added to flour. The result is an extremely pliable dough that’s easy to work with since it doesn’t crack or tear.

When we (Cooks Illustrated) compared a hot-water crust in several recipes (quiche, deep-dish apple pie, and blueberry turnovers) with our Foolproof Pie Dough (Nov./Dec. 2007), we understood why it might not have been eaten in the past. It baked up so tender, some tasters called it “mealy”—the result of both its higher-than-usual fat content and the fact that “precooking” the flour with a hot-water emulsion causes some of its starches to immediately swell with water, making less of the liquid available to form structure-building gluten.

HOT WATER CRUST:  Boiling water and fat are emulsified, then added to the flour, createing a nicely pliable dough but a mealy crust.

CLASSIC CRUST:  Our favorite pie dough (cut cold fat into flour, then add cold water) is both pliable and flaky.

While a hot-water crust is simple to prepare and easy to work with, stick with our Foolproof Pie Dough if you want pastry worth eating.

Hot Water Crust Pastry
INGREDIENTS
  • 3/4 cup solid veg shortening (Crisco)
  • 2 TBL butter
  • 1 teaspoon milk
  • 1/4 cup boiling water
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour

STEP BY STEP

  1. In a large bowl, combine shortening, butter, salt, milk and boiling water.
  2. Whip with fork until completely emulsified (smooth and creamy).
    NOTE:  The solids should be added while solid, to dissolve slowly so that they can be emulsified into the water drop by drop, and not overwhelm the water.  Do not premelt your solids.
  3. Add 2 cups flour and stir until all flour is incorporated.  Scrape sides as necessary.
  4. Makes crust for one double crust pie.
  5. Blind bake the bottom crust.
    1. Dock before baking.
    2. Put pie weights or dry beans in the crust
    3. Bake at 350º for 12 minutes
    4. Remove the weights and bake another 8 minutes
    5. Cool completely and fill with desired fillings.

Fika – Swedish Doughnuts

Fika is a big part of every Swedes everyday life. Basically, fika just means to hava a coffee. But it is so much more than just that. It has been described as a social institution or even phenomena. Swedish people – often described as distant, calm and unsocial – love their fika.

Swedish Doughnuts

  1. Use a heavy cupcake pan, preferably one with round (not flat) bottom.
  2. Batter should be like very heavy pancake batter.
  3. Preheat oven and cupcake pan to 500º
  4. Put 1-2 tsp clarified butter into each hole
  5. Fill each hole halfway with batter
  6. Cook 12 minutes
  7. Take out and toss in granulated butter
  8. Serve with coffee

Fika Knots

  1. Create a thick pizza type dough, but with a bit of whole grain or raw oatmeal
  2. Proof for an hour
  3. Roll flat
  4. Spread with mixture of butter, sugar, cardamom and cinnamon
  5. Fold into fourths and roll flat, but thick
  6. Cut into strips
  7. Tie each strip into a knot and proof for another hour in a warm place
  8. Bake at 500º F for 10 minutes
  9. Remove from oven and brush with clarified butter and sugar on top
  10. Serve within 10 minutes of brushing

Tips: USDA Safe Food Handling

This information has been copied directly from the USDA website.  It is important enough that I am replicating it here.

Here is the direct link

Here is THEIR article…

Safe Food Handling Fact Sheets

Cooking for Groups

Cooking For Groups | En Español | En Español PDF
This information will help volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings. Get the booklet, artwork, and more.

For General Audiences

Basics for Handling Food Safely | PDF | En Español | En Español PDF
Lists safe steps in food handling, cooking, and storage; includes a cold storage chart.

Be Smart. Keep Foods Apart. Don’t Cross-Contaminate
By following these simple steps, you can prevent cross-contamination and reduce the risk of foodborne illness.

The Big Thaw — Safe Defrosting Methods — for Consumers | PDF | En Español | En Español PDF
Learn about the three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave.

“Check Your Steps” Children’s Color Quiz (PDF Only)
Fill-in-the-blank and matching activity for kids.

Cleanliness Helps Prevent Foodborne Illness | PDF
By keeping everything clean that comes in contact with food, consumers can be assured they are helping to do their part to Fight BAC!®

Color of Meat and Poultry | PDF | En Español | En Español PDF
What factors affect the color of meat and poultry? What do color changes mean in terms of food safety?

Cooking Safely in the Microwave Oven | PDF | En Español | En Español PDF
This fact sheet lists the basics for safe microwave cooking or reheating.

Cutting Boards and Food Safety | PDF
To avoid cross-contamination, choose and maintain your cutting boards with food safety in mind.

“Danger Zone” (40 °F – 140 °F) | PDF | En Español | En Español PDF
Leaving food too long in the temperature “danger zone” causes foodborne bacteria to grow to levels that can cause illness.

Deep Fat Frying and Food Safety | PDF
Important guidelines to prevent deep fat frying injuries at home, and to ensure that food is cooked to a safe temperature.

Doneness Versus Safety | PDF | En Español | En Español PDF
Is “done” the same thing as “safe”? What does it mean to cook to proper temperature?

Door-to-Door Meat Sales | PDF | En Español | En Español PDF
Consumers must know important information about the dealer and the company before making a decision they might later regret.

Fighting BAC!® by Chilling Out
Cold temperatures keep harmful bacteria from growing.

Food Product Dating | PDF | En Español | En Español PDF
Background information on what dates do and don’t tell you about the safety of your food.

Food Safety After School | PDF | En Español PDF
Learn why children are at risk for foodborne illness and know the kitchen practices that help keep them from becoming ill.

Food Safety Counts! (PDF) | Alternate Text
Always “Check Your Steps” to protect your family from food poisoning.

Food Safety Tips for College Students | PDF
The USDA Meat and Poultry Hotline answers questions from parents or students about the handling and storage of food for college kids.

Food Safety Tips for Home Delivered Meal Program Participants
Available from the National Resource Center on Nutrition and Aging.

Food Safety While Hiking, Camping & Boating | PDF | En Español | En Español PDF
Whether you are in your kitchen or enjoying the great outdoors, there are some food safety principles that remain constant.

Food Safety Quiz | En Español | En Español PDF
Four questions to check basic knowledge of the Be Food Safe principles.

Freezing and Food Safety | PDF | En Español | En Español PDF
How to freeze food safely and how long to keep it.

Grilling and Food Safety | PDF | En Español | En Español PDF
Use these simple guidelines for grilling food safely.

Handling Food Safely on the Road | PDF | En Español | En Español PDF
Plan ahead and pack safely for the camping trip, boat ride, day at the beach or trip in the RV.

High Altitude Cooking | PDF | En Español | En Español PDF
Food safety considerations for cooking meat, poultry, and egg products at altitudes above 3,000 feet.

Hotline Answers “Panic Button” Food Safety Questions | PDF | En Español | En Español PDF
During the holidays, people are busy and can sometimes forget that unsafe handling and cooking can lead to foodborne illness. Here are some questions callers have asked regarding the safety of their holiday foods.

How Temperatures Affect Food | PDF
Keep food out of the Danger Zone between 40° and 140 °F.

Keep Food Safe! Food Safety Basics | PDF
Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness.

Keep Hands Clean! with Good Hygiene (PDF Only)
Colorful 8½ by 5½ card conveys the theme for National Food Safety Education Month 2005.

Keeping “Bag” Lunches Safe | PDF | En Español | En Español PDF
Food brought from home can be kept safe if it is first handled and cooked safely.

Kitchen Companion: Your Safe Food Handbook (PDF Only)
This food safety handbook contains all the basic information you need to know about food safety…some old, some new… and all in one place.

Leftovers and Food Safety | PDF
USDA recommendations for handling leftovers safely to prevent foodborne illness.

Let Me Tell You How Dad Got Sick! | PDF | En Español | En Español PDF
This story of a case of foodborne illness is told in comic book format.

Mail Order Food Safety | PDF | En Español | En Español PDF
These tips will help the purchaser and recipient determine if their perishable foods have been handled properly.

Meat and Poultry Packaging Materials | PDF
Explains various types and uses of packaging materials and how their safety is regulated by government agencies; includes a glossary of packaging terms.

Mechanically Tenderized Beef | PDF
USDA now requires meat processors to disclose mechanical tenderization and give safe cooking instructions to consumers.

Microwave Ovens and Food Safety | PDF
This comprehensive fact sheet answers all your microwave questions.

Molds On Food: Are They Dangerous? | PDF | En Español | En Español PDF
Includes a chart, Moldy Food: When to Use, When to Discard. This information is helpful after an extended power outage or a flood.

No-Show Guests Jeopardize Food Safety | PDF
When guests encounter emergencies and the meal must be delayed or cancelled, food must be handled “just right” to remain safe.

Refrigeration & Food Safety | PDF
Covers the importance of refrigeration, placement of foods, proper storage temperatures and times.

Safe Handling of Take-Out Foods | PDF | En Español
Keep take-out and delivered foods safe and store leftovers properly.

Safe Minimum Internal Temperature Chart | PDF
One-page fact sheet that lists USDA’s recommendations.

Shelf Stable Food Safety | PDF
Answer your questions about the safety and proper storage of shelf stable foods — those that do not require refrigeration, like (most) canned goods; learn about the science behind modern food packaging methods.

Slow Cookers and Food Safety | PDF | En Español | En Español PDF
Used correctly, this countertop appliance is safe and convenient.

Smoking Meat & Poultry | PDF | En Español | En Español PDF
Where there’s smoke, there’s well flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts.

Specialty Devices and Food Safety | PDF | En Español | En Español PDF
Facts about thawing trays, solar box cooking, disposable temperature indicators, thermoelectric cooler/warmers.

Tailgating Food Safety Q & A | PDF
A tailgate gathering requires the same safe food handling practices as picnicking outdoors because a refrigerator and running water are probably not available.

Top Ten Reasons to Handle Your Food Safely | PDF | En Español | En Español PDF
Published in honor of the Meat and Poultry Hotline’s 10th year; updated in honor of its 25th year of operation.

Washing Food: Does It Promote Food Safety? | PDF
How to prevent cross-contamination; safe cleaning methods.

Your Family is First, Keep them Safe (PDF Only)
English translation of Su Familia es Primero – Manténgala Sana y Protéjala de Intoxicaciones Alimentarias (PDF). See our En Español pages for more Todo Cuenta materials.

Key Lime Pie – Easy

SALTINE CRUST

  • 1 1/2 Sleeve square saltine crackers
    – crush and pulse in food processor till coarse crumbs
  • Add 1/8 tsp salt
  • Add 10 TBL melted butter
  • 1/3 C Sugar

GRAHAM CRACKER CRUST

  • 8-10 graham crackers
  • 1/3 C Sugar
  • 1 stick melted butter

STEP BY STEP

  1. Press crust into 9 inch pie plate
  2. Blind bake at 300º for 10
  3. In mixing bowl combine 1 can (14 oz) sweetened condensed milk, 4 egg yolks, 1/4 C heavy cream, 1 TBL lime zest, 1/8 tsp salt and 1 C fresh lime juice
  4. Pour into warm pre-baked pie shell
  5. Bake at 350º for 15-17 minutes
    – Should jiggle in the center, but the outside should be set
  6. Cool completely on the counter, then transfer to refrigerator for 4-6 hours

WHIPPED TOPPING – OPTIONAL

  • Put into kitchen aid – 1/2 C heavy cream, 2 tsp sugar, 1/2 tsp vanilla – Start on low speed, and increase to high – until stiff peaks

 

Caramel Corn

  • 1 Bag of Act II Butter Microwave Popcorn (or equivalent)
  • 1/4 C butter
  • 1/2 C brown sugar
  • 2 TBL corn syrup (or dark Karo syrup)
  • 1/4 tsp salt
  • scant baking soda
  • scant tsp tip vanilla extract
  1. Preheat oven to 250º
  2. Place popcorn in a large bowl
  3. In a sauce pan melt the butter
  4. Stir in brown sugar, corn syrup and salt
  5. Bring to a boil and stir for 4 minutes (CAUTION:  HOT)
    ALT: Heat until temperature is 238 – 240º (Soft ball stage)
  6. Remove from heat and stir in baking soda and vanilla
  7. Pour in a thin stream stirring continually to coat
  8. Place in oven for 45 minutes – stirring every 15 minutes
  9. Remove from oven, let cool, then break into pieces
    OR pour into small ramekins to make popcorn balls

Pork Belly – Pancetta

UNTESTED

  1. Score fat cap every 1/2 inch – cross hatch
  2. Salt and pepper both sides
  3. Sear on high heat 4-5 minutes per side
  4. Heat 1 C vinegar, 1 1/2 C  soy, 3 TBL C rice vinegar, 1/2 C brown sugar, 6 garlic cloves minced, bay leaves, 1 TBL black pepper – over medium heat only until the sugar melts
  5. Add 1 C chicken stock to the mixture
  6. Braise 3 hours at 275º or until internal temperature is 165º
  7. Remove from oven and wrap in foil.  Keep wrapped until internal temperature reaches 200º
  8. Slice into 1/2 inch slices and serve with fried rice and Thai Cucumber Salad.  Also good with just biscuits and jam.

Tips: Edible Colors

Here is a list of things that you can use to color food items, rather than food coloring.

  • Red – Beet juice
  • Red – Tomato Paste
  • Green – Pesto
  • Green – Blanched Spinach
  • Orange – Colorante (Amazon)
  • Yellow – Colorante (scant)
  • Black – Activated Charcoal
  • Black – Squid Ink

… and you can always use food coloring

Here is an example:
Color pie dough whatever color you like and roll thinly
Spray with Pam
Use metal spoons to form edible spoons – or use binder clips
Bake wrapped in foil – 5 minutes @ 350º

Put appetizers in the spoons

  • Shred radish
  • Olive tapenade mix
  • Tomato
  • Proscuitto
  • Black River caviar
  • Kalamata olives
  • Salmon with creme fresh
  • Fois gras
  • Cheese
  •  

Grandpa’s Guac

SEE OTHER GUACAMOLE RECIPES

INGREDIENTS

  • 4 very ripe avocados (end stem should fall off easily)
  • Zest and juice from two limes
  • 1/2 sweet onion – thick slices
  • 1/2 red onion – thick slices
  • 1 tomato – thick slices
  • 2 jalapeños
  • 1 serrano pepper
  • 2 cloves garlic
  • 1 tsp sea salt
  • 12 or more sprigs of fresh cilantro
  • 1/2 tsp cumin
  • 1 tsp distilled white vinegar
  • A dash or two of Choloula

STEP BY STEP

  1. Roast garlic, onions, tomato and peppers over a flame, or broil for 5 minutes.
  2. Dice onion, tomatoes and garlic.
  3. Remove skin, seeds and vein from peppers.
  4. Dice cilantro, tomato and seeded jalapeño
  5. Mix everything except the avocado together in a large bowl
  6. Dice avocado – See Tips and Tricks below

Grandpa’s Salsa

SEE OTHER SALSA RECIPES

CLICK HERE TO ADD RECIPES

Shopping Cart Salsa

salsa-winnerThis salsa was originally named Shopping Cart Salsa. You pick up the items, pulse them, and you are done. This recipe was entered into my granddaughter’ school salsa contest and it took FIRST PLACE! Congratulations Leighann.

Also provided for Yesica for a thank-you for excellent care at JCL.

INGREDIENTS

  • 4 roma tomatoes, chopped
  • 3 tomatillos, peeled, washed and chopped
  • 1/2 vadallia onion – chopped
  • 5 cloves smashed fresh garlic (or to taste)
  • 1 entire bunch chopped fresh cilantro
  • 3 TBL lime juice
  • 2 entire bunches chopped scallions (greens only)
  • 4 jalapenos (seeded and de-veined for milder salsa)
    • optional:  substitute de-veined serrano peppers
  • 1/1 tsp salt and a pinch of pepper (to taste)
  • 1 tsp seasoned Rice Vinegar

STEP BY STEP

  1. Prepare as shown above, then combine all ingredients into a blender and pulse for just a few seconds – you still want it fairly chunky.
  2. Store in a medium bowl and mix well.
  3. Cover and refrigerate overnight for best results.

Fish n Chips

Fish Batter

  1. Pat cod, halibut or haddock dry before dipping into batter
  2. Fry at 365-375º about 4 minutes per side
  3. Season immediately after putting on towel to drain

Chips

  1. Cut Yukon Gold potatoes into 1/4 – 1/2 inch pieces
  2. Fry in 8 C peanut oil at 375º about 12-15 minutes each
  3. Agitate, then 3-5 more minutes
  4. Set aside to drain
  5. When ready to serve fish, put chips into oven at 450º for 5 minutes

Mashed Potato Hamburger Bun

Grandpa’s Recipe

For the dough

Ingredients

  • 2 cups (255 grams) all-purpose flour
  • 1 cup (128 grams) bread flour
  • 1 large (or two medium) russet potatoes
  • 1/4 cup (35 grams) nonfat dry milk
  • 2 TBL honey or light brown sugar
  • 1 1/4 teaspoons salt
  • 1 large egg
  • 1 TBL instant yeast
  • 2 TB butter, melted

Step by Step

  1. Cut one large russet potato into medium sized pieces.
  2. Boil for 8 minutes in two inches of water.  Reserve water for later use.
  3. Put through potato ricer if you have one.  If not, mash it.
  4. Add 2 TBL  honey and 2 TBL butter
  5. Crack in one egg and 2 tsp kosher salt
  6. Add 1 TBL yeast and nonfat dry milk
  7. Add 1 C warm potato water and mix well
  8. In the bowl of a stand mixer fitted with the dough hook, combine all the ingredients.
  9. Stir until combined – start on slow
  10. If too dry, add a bit of potato water.  If too wet or too sticky, add a bit more flour
  11. Turn the mixer on medium low speed and knead until a soft yet tacky dough forms, about 5 minutes.
  12. Dust counter with flour, and finish knead on the counter and form into a ball
  13. Drizzle oil into a glass bowl and cover surface so that dough will not stick
  14. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 45-60 minutes, or until it’s almost doubled.
  15. Turn the dough onto a lightly greased surface, and roll a thick rope (about 2 inch diameter)
  16. Roll each piece into a ball.    Roll so that any seams are on the bottom
  17. Place the balls on a parchment-lined baking sheet, leaving about 2 to 3 inches between them and flatten gently.
  18. Cover and let rise until the buns have doubled in size 45 to 60 minutes minutes.
  19. Towards the end of the rising time, preheat the oven to 400°F.
  20. Put onto a sheet tray, spray the top lightly with PAM, cover and let rise 60 more minutes
  21. Brush with egg wash and sprinkle with poppy seeds just before putting into oven
  22. Bake in oven at 400º for about 20 minutes – or until golden brown.
  23. Bake the buns for 25 to 30 minutes, or until they’re light golden brown.
  24. Remove them from the oven, and brush them with melted butter, if desired.
  25. Transfer the buns to a rack to cool.
  26. Store buns, well-wrapped, at room temperature for several days or in the freeze for up to 2 months.
  27. To use frozen buns:  Defrost to room temperature then reheat in a 300°F oven or toasted.

Very Lemon Loaf

Ingredients

  • 4 large lemons or 8 key limes – clean
  • 1 stick unsalted butter – softened
  • 1 3/4 C AP flour
  • 1 2/3 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/2 C sugar
  • 2 whole eggs plus 1 yolk
  • 1 C whole milk ricotta cheese

Step by Step

  1. Grate and juice citrus of choice
  2. Butter 9x5x3 loaf pan
  3. Preheat oven to 350º
  4. Sift together flour, baking powder and salt
  5. Drop butter into bowl of stand mixer and beat until fluffy
  6. Beat in ricotta, zest and juice
  7. Add flour 1/3 at a time and mix to incorporate
  8. Scrape batter into prepared pan
  9. Bake until golden brown and toothpick comes out nearly clean (50-60 minutes)
  10. While cake cools, make the glaze
  11. Pour 1/2 C sugar into sauce pan and ad 1/4 C juice
  12. Simmer until sugar dissolves and sauce thickens (3-5 minutes)
  13. Remove cake from pan and brush with glaze while loaf is still warm

Crispy Tofu

  • Press semi firm tofu with a heavy skillet to remove excess water (30-60 minutes) put in between several layers of paper towels
  • Submerge in 3 TBL each of
    • hot soy,
    • apple cider,
    • dashi, and
    • ginger slices
  • Alternately in 4 TBL each of
    • Worcestershire and
    • Sherry wine vinegar
    • with a dash of Tabasco
  • Let marinate for 15 minutes
  • Set on paper towels
  • PROCESS ONE
    • Mix flour
    • Dip to cover with flour
    • DO NOT keep a thick layer.  Thinner is better
    • beat eggs
    • Dip in hot skillet
    • Fry till golden brown – about 2 minutes
    • Eat as breakfast
  • PROCESS TWO
    • Cut into squares
    • Mix 1/2 C cornstarch with 1 tsp sugar and 1/2 tsp each black pepper and salt
    • Toss in cornstarch mixture
    • Fry in very hot sesame oil (about 375º) 3-4 minutes per side
  • Use in other recipes

A good side is minced apple, lemon zest, walnuts, sambal olek and lemon juice.

Another good side is a Thai Cucumber Salad:  English cucumber sliced very thin tossed in mixture of 1/4 C rice vinegar, 2 TBL granulated sugar, 1/2 tsp sesame oil, 1-2 sliced green onions, 1 sliced jalapeño or Thai chili and 1/2 tsp salt.  Let marinate for at least an hour

Chicken and Diamonds

Original recipe by Edna Lewis

Preparation One:  Create a Dough to Make the Diamonds

  • 1 C Bisquick
  • scant salt and pepper
  • 1 TBL melted or grated butter
  • 1/4 C buttermilk
  1. Mix all ingredients, rolling and forming by hand at the end
  2. Cover with plastic and rest for two hours (up to 24 hours)
  3. Roll flat (about 1/8 inch) on well floured surface
  4. Use pizza cutter and cut parallel lines
  5. Rotate 30 degrees, and cut similar parallel lines
  6. Toss in dry flour to keep from sticking

Preparation Two: Cook Chicken

  • You need 2 C broth, 1/2 C water, celery and onion
  1. Brown thawed chicken meat (skin side down) in deep pot
  2. Add 2 C broth and 1/2 C water
  3. Add 1 rib celery and 1/4 onion (whole)
  4. Bring to a boil, then cover and simmer 25 minutes
  5. Discard celery and onion and plate chicken – set aside to cool

Preparation Three: Cook Noodles

  1. Bring stock back to a boil, then reduce heat to medium low
  2. Put noodles into stock, stirring so they don’t stick
  3. Cover and simmer 15 minutes

Preparation Four: Combine Chicken and Stock

  1. Shred cooled chicken
  2. Put back into pot for about 60 seconds to reheat
  3. Serve in slurp-able bowl

Tips: Starch Thickeners

Most people use cornstarch as a thickener because that is what has always been used. It is also widely available; HOWEVER, after Passover (the Jewish holiday) Manischewitz (man-i-chev-its) potato starch is usually widely available and on sale.

Here is a quick comparison of different starches from the website YUMMY.

Cornstarch

Cornstarch of cornflour is a fine, powdery starch that’s made from corn. It is a pure starch thickener, so compared to flour, a smaller quantity is needed to thicken the same amount of liquid. It is fast-acting too, thickening a sauce almost immediately when added to nearly boiling liquid. Asian-style dishes often use cornstarch, as sauces thickened with this starch remain clear and shiny. It is also used as a coating for fried chicken, pork, and fish.

Rice Flour

Rice flour is a type of flour derived from finely milled white or brown rice. It is gluten-free, thus it is often used as a substitute for wheat flour. Aside from being the main ingredient in noodles and native sweets, rice flour is also used for coating meats before frying.

Tapioca Starch

Extracted from the cassava root, tapioca starch is one of the purest forms of starch. It is gluten-free and is a popular thickening agent for sauces and dessert fillings. Like other root starches, it gelatinizes at relatively lower temperatures and produces sauces that are clear, shiny, and silky. It also has a less forward flavor once cooked. In Thai cuisine, water chestnuts are dredged in tapioca starch to make the classic dessert of red rubies with coconut milk. It can also be used as a coating for fried meat.

Potato Starch

Potato starch is a very refined root starch extracted from potatoes. Since it contains minimal protein or fat, sauces thickened with this starch are more translucent and glossy, with a silkier mouthfeel and a neutral flavor. It is also a good thickener for custards, puddings, and pie fillings. It is an ideal thickening agent for dishes or sauces that will be refrigerated or frozen, since it prevents liquids from separating, unlike sauces made with cornstarch.

Sweet Potato Flour

Sweet potato flour is a gluten-free root starch produced from white sweet potatoes or kamote. It is dull white in color with a stiff and somewhat coarse texture. It is commonly used as a coating for fried meats and poultry and also as a starch for gluten-free baked goods such as breads, cookies, muffins, and pancakes. It may also be used to thicken sauces and gravies.

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