Author: Robert Andrews

Salmon Mousse

  • 1 can salmon
  • 1 8 oz package cream cheese
  • 3 TBL mayonnaise
  • zest and juice from one lemon
  • 1 small jar lump fish caviar
  • 3 TBL sour cream
  • 1 TBL gelatin
  • 4 TBL chopped parsley
  • salt and pepper to taste
  1. Make sure all bones and skin is absent from salmon
  2. Drain well
  3. Soften cream cheese and mix with mayo, sour cream, lemon and seasonings
  4. Dissolve gelatin in very little cold water
  5. Add a small amount of boiling water and stir until clear
  6. Put all of the above in a blender and blend until smooth and creamy
  7. If too stiff, add a little water or cream, but be careful not to over-blend
  8. Pack salmon mixture in small round bowl which has been oiled or sprayed
  9. Unmold on plate big enough to surround mound with pumpernickel bread or melba rounds
  10. Before serving, spread sides with sour cream and sprinkle with parsley
  11. Spoon chilled caviar on the top

 

Lentil Soup

Ingredients

  • 1  C dry lentils
  • 2 C distilled water
  • 2 C beef stock

Step by Step

  1. Heat above to boiling and simmer 5 minutes
  2. Remove from heat, cover, and let stand 1 hour
  • 1 bottle lager beer
  • 1/2 C diced celery
  • 1/2 C diced carrots
  • 1/2 C diced onion
  • 3 slices bacon (minced0
  • 1/2 tsp thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 sliced all beef hot dogs
  1. Heat to boiling
  2. Reduce heat to simmer
  3. Simmer 60-90 minutes, or until lentils and vegetables are tender
  4. Serve hot
  5. Option: Blend and strain

Corn Chowder

INGREDIENTS

  • 1/2 LB sausage
  • 2 C raw potatoes (diced)
  • 1 onion (diced)
  • 3 C milk
  • 1 can whole kernel corn (or 4 ears of corn)

STEP BY STEP

  1. Crumble and fry sausage in a heave skillet
  2. Remove and set aside on paper towel or newspaper
  3. Fry onions in sausage fat
  4. When onion is softened, add diced potatoes and milk
  5. Cook 20 minutes
  6. Add 1 tsp salt and 1/4 tsp black pepper
  7. Add kernel corn
  8. Heat thoroughly
  9. Just before serving, add sausage back in

ALTERNATE RECIPE

INGREDIENTS

  • 1 TBL butter
  • Extra-virgin olive oil
  • 1/2 onion, minced
  • 1 garlic cloves, minced
  • 2 sprigs fresh thyme, leaves only
  • 2 TBL all-purpose flour
  • 3 C canned vegetable stock
  • 1 C heavy cream
  • 1 Idaho potatoes, peeled and diced small
  • 3 ears corn
  • Salt and freshly ground black pepper
  • 2 TBL chopped fresh parsley leaves

STEP BY STEP

  1. Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
  2. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes.
  3. Dust the vegetables with flour and stir to coat everything well.
  4. Pour in the vegetable stock and bring to a boil.
  5. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
  6. Cut the corn kernels off the cob and add to the soup.
  7. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
  8. Stir in the parsley and give it another little drink of olive oil.
  9. Ladle the soup into bowls and serve.

 

Winter Borscht

  • 2 LB beef chuck (large pieces)
  • 2 Beef marrow bones
  • 2 bay leaves
  • 2 cloves chopped garlic
  • 2 medium sized beets (or 1 can)
  • 1 can chicken broth
  • Distilled water
  • 1/2 head cabbage
  • 1 large can tomatoes
  • 2 medium diced onions
  • zest and juice from one lemon
  • 1 TBL sugar (or to taste)
  • 1 tsp salt (or to taste)
  1. Place meat, bones, bay leaves, fresh beets, onions, garlic, chicken stock, and a 1/2 tsp salt in a deep pot.
    – If using canned beats, add them at the end – juice and all
  2. Add distilled water to cover
  3. Bring to boil, then reduce heat and simmer for 1 hour
  4. Add tomatoes, shredded cabbage and cook 1/2 hour more
  5. Add lemon, sugar and salt
    – add in increments, and taste as you go for sweet/sour balance
  6. Cool on counter
  7. Remove pieces of meat and the bones
  8. Cover and refrigerate overnight
  9. Skim solidified fat
  10. Serve cold with sour cream and dill and pieces of meat added back in.

Cream of Broccoli Soup

  • 1 small onion (pieces)
  • 1 TBL Extra Virgin Olive Oil
  • 1 box frozen chopped broccoli
  • 1 C chicken broth
  • 1 tsp nutmeg
  • 1 TBL butter
  • 1 can mushroom soup
  • 1 C sour cream
    or 1 C heavy cream with 1 tsp sugar
    or 1 C sweetened condensed milk
  1. Soften onion in 1 TBL olive oil
  2. Add broccoli, broth and nutmeg
  3. Cook about 5 minutes
  4. Add butter and mushroom soup
  5. Bring up to simmer
  6. Put into blender and add 1 C sour cream
  7. Serve from blender, or return to saucepan a place at a low simmer until your guests are ready to eat
  8. Garnish with diced tomato

Serve with Homemade Pita Bread fresh out of the oven

Talapia Two Ways

talapiaBAKED or FRIED

Ingredients

  • Talapia, sole or flounder
  • 1 C milk
  • 1 tsp salt
  • 1/2 onion (slivered)
  • 1/4 C AP flour
  • 1 egg (beaten)
  • Panko bread crumbs
  • 1/2 onion (grated)
  • salt, pepper
  • 2 TBL butter

Step by Step

  1. Place fish in a zip lock baggie with 1 C milk mixed with 1 tsp salt and 1/2 onion (slivered)
  2. Let soak two hours
  3. Let drain on a rack two minutes
  4. Dredge in flour, then egg, then bread crumbs

BAKED

  1. Place close together in greased pie pan
  2. Sprinkle with grated onion
  3. Top with salt and pepper
  4. Sprinkle with grated Parmesan cheese
  5. Dot (or drizzle) with 2 TBL butter
  6. Pour 1 tsp cream over top of each fliet
  7. Bake at 450º for 12 minutes

FRIED

  1. In separate small pan braise grated onion with butter
  2. When onion is softened, add cream
  3. Place each filet in hot oil (360º) until browned
  4. Plate fish and top with onion mixture, and sprinkle with Parmesan cheese

 

Pita – Middle Eastern Bread

pita

  • 6 C AP white flour
  • 1 C whole wheat flour
  • 1 TBL salt
  • 2 TBL sugar (for flour)
  • 1 tsp sugar (for yeast)
  • 1 TBL yeast
  • 2 C very warm (not hot) water
    1. Mix 1 tsp sugar, yeast and half of your water in a small bowl.
    2. Set aside to bubble 10 minutes
    3. Mix flour, salt and 2 TBL sugar in a large bowl
    4. Stir yeast mixture into flour
    5. Add more water to flour to form a soft dough that is slightly sticky
    6. Pour dough into a floured surface
    7. Knead about 10 minutes adding more flour to the surface as necessary.
    8. Dough ball should be smooth and should bounce back when you press a finger into it.
    9. Lightly oil top of dough and let rest until doubled in size (about 60-90 minutes
    10. Punch dough a few times to get rid of built up air bubbles inside
    11. Divide into half, then half again – You should now have four pieces
    12. Divide each piece into thirds – You should now have twelve pieces
    13. Form each into a smooth ball, cover and let stand about 10 minutes
    14. Roll into 8 inch rounds about 1/8 inch thick
      – For a more authentic ekmek, flatten it with your hands and then pound it with your finger tips until flattened
    15. Place on ungreased pan at 450º for 8-10 minutes
    16. These will puff up and the center should be hollow.

Grandma’s Oatmeal

Ingredients

  • 1 C Quaker Original Oatmeal
  • 1 C Water
  • 3/4 C milk
  • 1/4 C salt

Step by Step

  1. Put into toaster oven for 5 minutes
  2. Bring water to a boil
  3. Add milk to the water all at once
  4. Add Oatmeal all at once, and it will kind of disappear
  5. Reduce heat to low
  6. Allow to simmer, stirring occasionally.
  7. Add salt halfway through
  8. Continue to stir and watch for boil-over
  9. It is done when you can start to see the individual flakes of oatmeal again.

Step by Step for Overnight Oatmeal
(High in soluble fiber)

  1. Put into toaster oven for 5 minutes
    • 150 gm oats
    • 8 gm chia
    • 120 gm dried fruit
    • 2 TBl dark maple syrup
    • 1 tsp vanilla extract
    • .25 tsp cinnamon
    • .25 tsp salt
    • 300 gm coconut milk
    • 300 gm unsweetened almond milk
    • 12 gm flax seed meal
  2. Mix and separate into 4-6 canning jars
  3. Refrigerate overnight
  4. Eat cold or warmed

 

Miso Glazed Salmon

miso salmon

  • Ramen noodles (without the flavor packet)
    – or Basmati rice
  • 2 TBL Red miso paste
  • 2 TBL Honey or maple syrup
  • 2 TBL Rice wine vinegar
  • 1 TBL Soy
  • 1 TBL Siracha hot sauce
  • 2 TBL Smooth peanut butter
  • Juice and zest from 1 lime
  • 2 C Coleslaw mix (or shred cabbage, carrot, celery, thinly sliced cucumbers)
  • Toasted sesame seeds
  • Scallions (approx 1 inch pieces
  1. Set refrigerated fish out on a plate to start to come up to room temperature
  2. Mix all of the above except for fish, ramen noodles, slaw mix, sesame seeds and scallions
  3. Reserve 1 TBL, then split the remainder in half.
  4. Brush top of salmon generously with HALF of miso mixture about TWO HOURS before cooking (if possible)
  5. Just before cooking, toss other half of the sauce with coleslaw mix
  6. Start small pot of water boiling for ramen noodles
  7. Broil salmon six inches from broiler element for 5-7 minutes.
  8. Turn and broil 3 more minutes
  9. Boil ramen noodles for about 1-2 minutes or until al-dente
  10. Plate noodles, then slaw, then fish
  11. Spread the reserved sauce on top of the fish
  12. Top with sesame seeds and scallions

Chocolate Roulade with Raspberries

  • 6 egg whites
  • 6 egg yolks
  • 3 C double cream
  • 2 tbsp sugar
  • 4 tbsp cocoa
  • 2 tsp vanilla
  • 1 cup confectioner sugar
  • 2 LB frozen raspberries
  1. Pre-heat oven to 400º
  2. Line a large tray with parchment paper and oil it generously with sunflower oil.
  3. Whisk the egg whites until stiff with a balloon whisk on high speed.
  4. Whisk yolks, sifted cocoa and sugar for 2 minutes on high speed with balloon whisk.
  5. Fold egg whites into chocolate mix.
  6. Spread out and place immediately into the oven.
  7. Bake for 10 – 12 minutes.
  8. Meanwhile place a large sheet of parchment paper on a clean table surface.
  9. When done, turn out onto parchment paper
  10. Peel off first parchment paper and roll to a roulade, allowing parchment paper to be rolled up too
  11. Leave to cool for two full hours
  12. Whip up the cream together with sugar and vanilla.
  13. Unroll, and fill the roulade with still frozen raspberries and cream, reserving some cream for decoration.
  14. Now roll back up, removing parchment paper
  15. Serve sprinkled with icing sugar and some sprigs of mint from the garden.

Millionaire Shortbread

INGREDIENTS

  • 250 (1 C – 2 sticks) Butter – NOT MARGARINE!
  • 250 gm (2 C) Plain AP flour
  • 125 gm (1 C) caster sugar
  • 125 gm (1 C) cornflour
  • ½ tsp salt

STEP BY STEP

  1. Let butter come up to room temperature or soften butter in microwave at 30% power for 60 seconds
  2. Put into a Kitchen Aid with the sugar and mix with paddle attachment on high for about 5 minutes, or until it starts to become creamy.
  3. At a low speed, add both the flours.  Mix – increasing speed a bit when flour is mixed in.
  4. Pre-heat oven to 300º F.

DECISION TIME:  Are you making Millionaire Shortbread, or simply Shortbread Cookies?

REGULAR COOKIES

  1. On a floured surface roll out 1/3 of dough to about 1 cm (but not more) thickness. Cut out round biscuits and move to lightly greased trays.
  2. Dock cookies with the tines of a fork
  3. Once all the dough has been used, put trays into oven on the bottom two shelves and bake for 1 ½ hours, shuffling the trays around halfway through
  4. The biscuits should be pale and short, not doughy (test 10 minutes after coming out of the oven – if doughy = wet, put back and bake for further 10 – 15 minutes).
  5. Sprinkle with sugar immediately after coming out of the oven, leave to rest for 10 minutes before putting them on racks
  6. Store in air tight containers.

MILLIONAIRE SHORTBREAD

  1. Prepare basic shortbread dough as shown above.
  2. Grease a 9×12 rimmed baking sheet and line COMPLETELY with parchment paper
  3. Press dough onto sheet evenly and dock thoroughly with tines of a fork
  4. Bake at 350º for 30 minutes
  5. Remove from oven and press down using another baking sheet so that it is completely flat and compressed
  6. Let cool while you prepare the caramel
    CARAMEL PREPARATION
  7. Heat 1 can (14 oz) Sweetened Condensed Milk over medium heat to near boiling
  8. Remove from heat and mix in 1 C compressed brown sugar, 1/2 C corn syrup (Karo), 8 TBL softened butter, 1/2 tsp salt and 1/2 C heavy cream
  9. Continue to heat (about 16-20 minutes) until temperature is between 236º and 239º – BE EXACT – Stir occasionally
  10. Pour onto shortbread crust and smooth using offset spatula
  11. Cool on counter, then refrigerate for 90 minutes before the next step
    CHOCOLATE TOPPING
  12. Microwave 6-10 oz bittersweet chocolate at 50% power for 60 seconds.  Repeat at 30 second sessions, until stirring creates a smooth chocolate mixture
  13. Add 2 oz cocoa powder
  14. Pour over top of the caramel topping using an offset spatula to smooth.
  15. Sprinkle very sparingly with sea salt on some, Turbinado sugar on some, and crushed graham crackers on others… or not!
  16. Refrigerate only 10 minutes, then remove to cut into strips or squares using a serrated knife
  17. Cool and wrap in plastic, waxed paper or foil pieces

 

Sticky Date and Toffee Pudding

Sticky Date and Toffee Pudding

  • For 60 people

CAKE

  • Chopped dates 1.4 kg
  • Water 1.7 l
  • Bicarbonate of Soda 2 tablespoons
  • Margarine or Butter 700 g
  • Caster Sugar 750 g
  • Eggs 12
  • Vanilla Essence 2 tablespoons
  • Self-raising flour 1.5 kg

SAUCE

  • Soft brown sugar 900 g
  • Cream 750 ml
  • Butter (NOT margarine) 700 g

PREPARATION

  • Pre-heat oven to 190 C. Oil lightly and line 2 medium sized aluminium tins.
  • Put dates and water in a pan, bring to boil. Remove from heat and stir in the soda. Leave to cool in a sink filled with cold water.
  • Beat softened butter and sugar together with balloon whisk on high speed, until pale and creamy. Add eggs, one by one, and vanilla essence.
  • Take mixing bowl off the mixer, add the cooled dates and mix in, sieve the flour into the bowl and now fold it into the butter mix with a spatula with large movements, trying not to over beat it.
  • Fill into the prepared tins. Bake in the oven for 50 min to one hour or until a skewer, inserted into the centre of the cake, comes out clean.
  • To make the sauce, put all ingredients into a pan and bring slowly to the boil . Simmer on low heat for 1 minute.
  • To serve: Serve once cake has cooled a bit, or if pre-prepared: Reheat cakes covered with aluminium foil for 20 minutes at gas 4, and heat up sauce on low heat.

From TV – Alton Brown

  • Preheat oven to 350º
  • Use popover pan
  • butter
  • cream
  • treacle – molasses and brown sugar and espresso powder
  1. Melt 150 gm butter in  a pan (11 TBL) over low heat
  2. 300 gm brown sugar
  3. 90 gm molasses
  4. 1 TBL instant coffee powder (preferably espresso)
  5. 1/2 tsp salt
    • Whisk over heat till starts to bubble
  6. Add 3/4 C heavy cream
  7. simmer for 2-3 minutes, then set aside
    • Combine to make cake
  8. 105 gm AP flour
  9. 3/4 tsp baking soda
  10. 1/2 tsp baking powder
  11. 1/2 tsp kosher salt
    • In food processor
  12. 150 gm pitted Medjool Dates
  13. 3/4 C boiling water
    • Pulse to break apart
  14. Add 1 egg, plus 1 egg yolk
  15. 85 gm melted butter
  16. 65 gm dark brown sugar
  17. 50 gm granulated sugar
  18. 1/2 tsp vanilla
  19. 1/2 tsp instant espresso powder
    1. Pulse to combine
  20. Add flour mixture plus
  21. 70 gm more pitted dates
    1. Pulse to combine
  22. Spoon in 2 tsp topping mix into popover pan
  23. #10 (2.5 oz) batter into cups – about 2/3 of the way up
  24. Bake 11 minutes
  25. Rotate pan, then tap on counter to collapse
  26. Bake 11 more minutes or 211 degrees
  27. Remove, let cool a bit, then use a chopstick to break them free of the pan
  28. Poke about 5 holes using the stick
  29. Top with 1-2 TBL more toffee
  30. Broil for 1-2 minutes when ready to serve
  31. Invert pan and tap on counter

 

Family Reunion Baked Beans

Home made Baked beans

5 pounds (80 oz) baked beans

  • Tomato sauce:
  • 3 large onions – very finely chopped
  • ½ bulb of garlic – roughly minced
  • ½ C olive oil
  • 3 C tomato puree or ketchup
  • 1 C molasses
  • 1 C lemon juice
  • 1 TBL vegetable stock powder
  • 32 oz apple juice
  • 16 oz water
  • 1/2 C soft brown sugar
  • 1 1/2 tsp salt
  • 1 tsp cracked pepper
  • 1 level tsp nutmeg
  • 1/2 tsp ground cloves (or 8 whole cloves)
  • 3 tsp cinnamon
  • 4 tsp dried dill
  • 5 bay leaves
  • ½ C tamari sauce
  • 1 LB of cooked bacon :: added during the cooking process.
  1. Fry onions and garlic until soft, then add all the other ingredients.
  2. Cover with a lid, bring to boil, then simmer for 90 minutes on a low heat.
  3. Stir from time to time.  If it becomes too thick, add more apple juice.
  4. You want to end up with a thick sauce which will bind the beans together.
  5. After the cooking have a taste – add more salt or sugar if necessary.
  6. Add the canned beans last.
  7. Stir into the sauce
  8. Simmer 30 minutes.

Alternate for Step 8:  Put into a large flat baking pan, sprinkle with brown sugar, and bake for 30 minutes

Iona Abbey Moussaka

anja
This is a recipe from the Iona Abbey Cook. Anja's original recipe served dozens. Her recipe has been modified and includes ingredient measurements adjusted to a family-sized recipe.

Moussaka

Meat sauce:

  • 1/2 large onion – finely chopped
  • 1 LB ground lamb
  • 1 clove minced garlic
  • 1/2 tsp cinnamon
  • 1/2 tsp alspice
  • 1 small can diced tomatoes – drained
  • 2 tsp dried oregano
  • 2 bay leaves
  • 2 tsp thyme
    ————–
  • Plus 1 eggplant, cut into 1/4 – 3/8 inch slices
  • 2 potatoes – peeled, sliced and par boiled 5 minutes

Cheese Sauce:

  • 4 TBL (1/4 C) butter
  • 4 TBL (1/4 C) plain flour
  • 2 C whole milk
  • 1/2 C shredded  or grated cheddar cheese
  • 3 eggs

Step by Step

  1. Heat olive oil in a large pan.
  2. Add the onion and cook gently for 10 minutes or until the onion is soft, but not colored.
  3. Add the lamb and garlic to the onion and break up the meat with a wooden spoon until it has a loose texture.
  4. Stir in the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole.
  5. Bring to boil, reduce the heat and simmer for approximately 1 hour. It should be really thick, not runny at all anymore.
  6. Brush the aubergine slices with olive oil and roast in a hot oven (250 C) for 30 – 45 minutes.

    Meanwhile make the béchamel cheese sauce.
  7. Melt the butter in a bain marie and stir in the flour.
  8. Gradually stir in warmed milk.
  9. Stir frequently until the sauce thickens.
  10. Remove from the heat, stir in cheese and season with salt and pepper.
  11. Let the white sauce cool for about 20 minutes.
  12. Temper in the eggs, and whisk until smooth.
  13. Place half the potato slices into the bottom of greased deep large tins.
  14. Cover with half the meat sauce.
  15. Place half the aubergines on top of meat layer
  16. Pour over half the cheese sauce.
  17. Repeat steps 13, 14, 15 and 16 – ending with the cheese sauce.
  18. Bake in pre-heated oven at 325º  for 50 minutes
  19. Increase temperature to 375 and cook for 10 more minutes, until bubbling and golden.

Shepherd’s Pie Baked Potato

  1. Start out just as if you were making a twice-baked potato.
  2. Scrub four russet potatoes (high starch – good for baking)
  3. Poke a few holes in the top of the potato to let the steam escape.
  4. Bake the potato for about 40 minutes at 400º
  5. Cut the top off the potato
  6. Scoop out the meat of the potato, being careful not to poke through the skin.
  7. To the meat of the potato, add –
  8. 2 TBL butter
  9. 1/2 tsp salt
  10. 1/2 C lowfat buttermilk
  11. Mash until smooth.  Use a mixer if you must – it needs to be smooth, not lumpy
  12. In a skillet, brown 8 oz 85/15 ground beef
  13. Drain the excess oil
  14. Add  –
  15. 1/2 onion – diced
  16. 1 TBL butter
  17. 1 TBL olive oil
  18. 3/4 tsp white pepper
  19. 1 tsp salt
  20. 2 TBL flour
  21. 1 tsp corn starch
  22. 1 C beef broth
  23. 2 tsp Worcestershire
  24. 1-1/2 C frozen chopped vegetables
  25. Simmer until sauce thickens
  26. Fill potato boats
  27. Pipe smooth white potato mixture over the top
  28. Use a fork to create patterns on top
  29. Bake at 350º for about 15-20 minutes or until singed brown
    –
  30. This can be prepared 24 hours in advance, and refrigerated
  31. Increase cooking time by five minutes – or until singed brown

View YouTube Video on which this recipe was based.

Things to Research

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[popup url=”https://en.wikipedia.org/wiki/Theophrastus”]Theoprastus[/popup] – 400 BC
– [popup url=”http://www.newworldencyclopedia.org/entry/Theophrastus”]New World Encyclopedia[/popup]
[popup url=”https://en.wikipedia.org/wiki/Historia_Plantarum_%28Theophrastus%29″]Natural History of Plants[/popup]
About the Reasons for Vegetable Growth

 

[popup url=”http://www.hellenicaworld.com/Greece/Science/en/Theophrastus.html”]READ MORE HERE[/popup]

The Natural History of Plants, (περὶ φυτικῶν ἱστοριῶν α’-θ’ ) a nine books work (with the following topics):
1. The anatomy of plants

2 – 5. Wooden plants

6. Herbaceous perennial plants

7. Vegetables and their cultivation

8. Cereals

9. Saps and medicine

About the Reasons of Vegetable Growth (περὶ φυτικῶν αἰτιῶν α’-ς’) (6 books)

See: [popup url=”http://www.biologie.uni-hamburg.de/b-online/e01/01a.htm”]Hamburg University[/popup]

Theophrastus in contrast to Aristotle believed that the animals are capable of reasoning. He considered that as the animals are above the plants it is not ethical to eat meat. For this reason he was a vegetarian.

[popup url=”https://en.wikipedia.org/wiki/Chlamydomonas”]Chlamydomonas[/popup] – [popup url=”https://en.wikipedia.org/wiki/Volvox”]Volvox[/popup] – [popup url=”https://en.wikipedia.org/wiki/Kelp”]Kelp[/popup]

[popup url=”http://publicdomainreview.org/collections/nehemiah-grews-anatomy-of-plants-1680/”]Grew’s Anatomy of Plants[/popup]

[popup url=”https://en.wikipedia.org/wiki/Rudolf_Jakob_Camerarius”]Rudolph Camerarius[/popup]
Plant Sexuality

Corn – Self polinating
Sunflower – Males and Females – No seeds? No polination

[popup url=”https://en.wikipedia.org/wiki/Antonie_van_Leeuwenhoek”]Anton van Leeuwenhock[/popup]
invented single lens microscope

[popup url=”https://en.wikipedia.org/wiki/Robert_Hooke”]Robert Hooke[/popup]

[popup url=”https://en.wikipedia.org/wiki/Gregor_Mendel”]Gregor Mendel[/popup] – Czech Republic
Plant inheritence
[popup url=”http://www.encyclopedia.com/topic/Selective_breeding.aspx”]Laws of Selective Breeding[/popup]
[popup url=”https://books.google.com/books?hl=en&lr=&id=_la3H4GVn8MC&oi=fnd&pg=PR7&dq=Experiments+on+Plant+Hybrids&ots=DrwCiWP8Z1&sig=RonvAl9NkzULXBTraE4fUBWwtfM#v=onepage&q=Experiments%20on%20Plant%20Hybrids&f=false”]Experiments on Plant Hybrids[/popup] – 1865
[popup url=”https://scholar.google.com/scholar?q=Genetic+Dominance+via+%22Allele%22&hl=en&as_sdt=0&as_vis=1&oi=scholart&sa=X&ved=0ahUKEwio-PL4xqrLAhUX6GMKHR4nC-MQgQMIGjAA”]Genetic Dominance via “Allele”[/popup]

Five Fathers of Modern Science
Mendel, Mendeleyev, Newton, Darwin, Einstein

[popup url=”https://en.wikipedia.org/wiki/Nitrogen_fixation”]Nitrogen Fixing[/popup] – Peas
[popup url=”https://en.wikipedia.org/wiki/Symbiotic_bacteria”]Symbiotic with Bacteria[/popup]
[popup url=”http://extension.psu.edu/agronomy-guide/cm/sec2/sec28″]Soluble Nitrogen[/popup]

[popup url=”https://en.wikipedia.org/wiki/Joseph_Priestley”]Joseph Priestly[/popup] – Photosynthesis
[popup url=”https://en.wikipedia.org/wiki/Melvin_Calvin”]Melvin Calvin[/popup] – Carbon 14
[popup url=”https://en.wikipedia.org/wiki/Light-independent_reactions#Calvin_Cycle”]Calvin-Benson Cycle[/popup] – Photosynthesis

ATP – necessary for all life – [popup url=”https://en.wikipedia.org/wiki/Adenosine_triphosphate”]Adenisene Triphosphate[/popup]

 

[popup url=”http://www.npr.org/sections/thetwo-way/2016/03/02/468887190/u-s-announces-hack-the-pentagon-bug-bounty-program”]”Hack the Pentagon” contest[/popup]

Hard boiled eggs in oven at 350º for 30 minutes

Attitude – Intelligence – Loyalty – Communication – Music

Chicken Parmesan

Set up your breading plates

  1. 1/4 C flour, 1 TBL corn starch, 1 tsp salt, 1 tsp pepper
  2. Two beaten eggs
  3. 1/2 C Panko bread crumbs
  1. Preheat oven-safe pan to about 350º
  2. Dip in flour
  3. Dip in eggs – hold up for most of it to drain back into the bowl.
  4. Cover in Panko bread crumbs
  5. Cook 2 minutes on each side
  6. Remove from heat
  7. Cover with tomato sauce
  8. Layer top with mozzarella, provalone, or fontina cheese
  9. Bake in oven until cheese starts to brown
  10. Top with basil chiffonade
  11. Serve over cooked spaghetti

 

 

 

Fried Chicken Breast

Basic Fried Chicken Breast

INGREDIENTS

  • 2 chicken breasts
    MARINATE
  • 1 egg (well beaten)
  • 1/2 C evaporated milk (sub buttermilk)
  • 1/4 C water
    DREDGE
  • 1/2 C flour
  • 1/2 C Panko crumbs
  • 1/2 tsp Lowrey seasoning salt
  • 1/2 tsp black pepper

STEP BY STEP

  1. Combine marinate ingredients
  2. Put breast into a baggie, refrigerate, and let breast marinate overnight
  3. Next day, combine dredge.
  4. Preheat canola or safflower oil to 365º
  5. Let breast drip for about 10 seconds, then cover in dredge
  6. Press crumbs into the breast
  7. Fry for 15-20 minutes

Flattened Chicken Breast

OVERVIEW

  1. Oil chicken breast well
  2. Put into heavy ziplock bag
  3. Let set out at room temperature for 30 minutes
  4. Pound (pallard) breast until it is evenly about 1/2 inch flat
  5. Sprinkle with salt, pepper and garlic
  6. Preheat grill pan to about 400º
  7. Cook 2 minutes on one side
  8. Rotate breast 90º and cook 2 more minutes
  9. Flip and cook another 2-3 minutes (medium or well done)
    – I prefer medium, because it is not too dry
  10. Plate with a dollop of Dijon mustard on the side
  11. Squeeze the juice of one lime over top
  12. Serve with asparagus Parmesan or your favorite vegetable or a salad
  13. Serve also with Parker House Rolls

 

Kung Pao Beef

kung-paoBefore we begin…

  • If you want to know the differences between the five main traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Kung Pao usually starts off with fresh, moist, unroasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep-fried until golden brown before the other ingredients are added.

Ingredients to feed 4 people

  • 1 LB flank steak
  • 1 red bell pepper
  • 1 TBL olive oil
  • 1/4 C unsalted peanuts (or cashews)
  • 1 tsp cornstarch
  • 1/4 C chicken broth
  • cooked rice
  • 1 tsp chili paste with garlic
  • 2 tsp soy sauce
  • 1 tsp sherry
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil

Step by Step

  1. Combine chili paste, soy sauce, sherry, rice vinegar, sugar and sesame oil.
  2. Place flank steak in a large resealable bag.
  3. Pour marinade mixture over top and refrigerate for one to eight hours.
  4. Remove flank steak from marinade and set aside.
  5. Pour marinade into a sauce pan.
  6. Add chicken broth, nuts and cornstarch.
  7. Bring to a boil then simmer until it thickens.
  8. Preheat grill.
  9. Cut bell pepper in half and remove stems, seeds and membranes.
  10. Brush with olive oil.
  11. Place flank steak on very hot grill.
  12. Grill for one minute per side.
  13. Reduce heat or move to a cooler section of your grill and continue grilling until cooked through (about 4 to 5 minutes per side).
  14. Grill pepper halves over medium heat for about 1 to 2 minutes per side or until browned.
  15. Remove steak and bell pepper from grill.
  16. Allow steak to rest for five minutes.
  17. Carve against the grain into thin strips.
  18. Cut bell pepper into thin strips.
  19. Place a portion of rice on a plate.
  20. Top with 1/4 of the flank steak and 1/4 of the pepper.
  21. Spoon sauce over top and serve.

Oh, one more thing…

  • Click here to view excerpts from Kung Pao – Enter the Fist
  • Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving.
  • Kung Pao chicken is also a staple of westernized Chinese cuisine.
  • The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official, and governor of Sichuan Province. His title was Gongbao (Kung-pao).
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Sichuan Beef

sichuan-beef( formerly Szechwan or Szechuan )
Before we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Sichuan Beef usually includes Thai peppers or some other very hot peppers

Ingredients to feed 4 people

1 lb. beef flank steak
2 cloves garlic, crushed
1 tbsp. fresh ginger root, minced
6-24 Thai hot peppers – depending on taste
1 sm. red bell pepper, cut into 1-inch pieces
8 oz. frozen baby corn, defrosted
1/4 pound pea pods, julienned		  2 tbsp. soy sauce, low sodium
4 tsp. Oriental dark roasted sesame oil, divided
1 1/2 tsp. sugar
1 tsp. cornstarch

Step by Step

  1. Put flank steak in freezer for 30 minutes
  2. Combine soy sauce, 2 tsp. oil, sugar and cornstarch; stir into strips.
  3. Heat remaining 2 tsp. oil in wok or large skillet over medium-high heat.
  4. Add garlic, ginger and peppers; cook 30 seconds.
  5. Add bell pepper and corn; stir-fry 30 seconds.
  6. Remove vegetables.
  7. Stir-fry beef strips (half at a time) 2 to 3 minutes.
  8. Return vegetables and beef to wok and heat through.
  9. Serve with hot cooked rice.

Oh, one more thing…

  • You might have heard of a Ming vase.  This is a VERY expensive antique produced in the Szechuan Province of China
  • The Sichuan Province is about the size of Spain
  • The big Buddha of Le Shan is the tallest stone-carved Buddha in the world. It is 71 meters (250 feet) tall.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.
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