Author: Robert Andrews

Cauliflower or Broccoli Rice

Use this for stuffing dolmathes, peppers, etc. – – or just as a side
High fiber, low calorie

Recipe 1

  1. Pulse cauliflower in food processor – stem and all – enough to make 2 C
  2. Saute in 2 TBL butter
  3. Serve as a side rather than rice

Recipe 2

  1. Cut cauliflower into pieces and toss with EVOO, salt and pepper
  2. Bake at 425º for 25 minutes.
  3. Pulse in food processor for rice, or mash with butter for mashed potatoes.

Recipe 3

Ingredients

  • 1 C charred corn
  • 1/2 C blanched green beans (1/4 inch pieces)
  • 1/4 C red bell pepper (1/4 inch pieces)
  • Small head of cauliflower (rough chopped)
  • OPT: 1/4 C Toasted Pine Nuts
  • 1/2 C Rustic bread crumbs (toasted in 2 TBL butter)
  • 1/4 C slivered and caramelized red onions
  • 1/4 C shredded Parmesan cheese
  • Chopped parsley
  • Dijon mustard
  • Rice wine vinegar

Step by Step

  1. Mix bread crumbs, pine nuts, Parm cheese and most of the parsley and set aside
  2. Pulse cauliflower pieces into < 1/4 inch pieces
  3. Add corn, green beans, red bell
  4. Toss with 1 TBL Dijjon mustard and 1 TBL rice vinegar
  5. Put on plate
  6. Top with bread crumb mixture
  7. Garnish with parsley or cilantro

Recipe 4

  1. Pulse peeled broccoli stem in a food processor
  2. But butter and garlic into a pan
  3. When butter is melted, add the broccoli and the zest and juice from one lemon
  4. Top with Parmesan cheese

Recipe 5

Clams / Mussels

Several dozen clams
White wine
Butter
Shredded Romano

Heat butter in hot skillet
– Add a bit of olive oil to keep butter from burning
Chopped or shaved garlic
Deglaze with white wine
Add clams into skillet

Clams should be closed
If they are opened, force it closed
If it stays closed, it is still alive
If it does not, discard it.

Cook only about 5 minutes
Sprinkle with Romano, salt and pepper

Serve hot with garlic bread

Hand Pie – Pocket Pie

Use your pie crimper for this recipe. Or you can just make little round pies and crimp them with a fork.

Slice up about two cups of peaches, apples, cherries, strawberries, blueberries… whatever

Grate in some fresh nutmeg
Put in three teaspoons granulated sugar mixed with one tsp cornstarch
Scant sprinkle of cloves
Lemon juice from one lemon

Put on heat and let simmer 8-10 minutes

Remove from heat to let cool

Use commercial pie crust or MAKE YOUR OWN.
Fill pie crust with a spoonful of filling, brush edge with egg white and crimp

Egg wash top, poke three small designer holes, then bake 20 minutes at 400 degrees

Sprinkle with a bit of crystal sugar

Let cool before eating

Salmon with Mustard Sauce

Salmon with Mustard Sauce

Firm, marbled. Remove fish pun bones, dry

Skin fish with long flexible knife
Lay on table (skin side down) and cut along table

Season fillets with lemon and salt
Brown in sauté skillet in a bit of oil at 350°
About 2 minutes per side. Belly side down first
Look at the cut side of salmon and you should see brown coming up
When it is about one fourth of the way up flip gently to the other side
Cook so that a bit of pink still remains at the center
Remove two plate and set aside

Dump cooking liquid . Do not wipe

Add 4 tablespoons butter and 2 tablespoons lemon juice to hot pan
1 cup white wine
Drizzle EVOO
Dijon mustard
. Taste
Add salt to taste
Drizzle in a bit of cream

Slide salmon back into pan
Baste
Cook 5 minutes UNCOVERED

Robert@RobertAndrews.NET

Potato and tomato

Potato and tomato

Peeled potato sliced into thin disks
Lots of slivered onion
Dried oregano
Toss in olive oil and salt
Spread out across oiled casserole

Halve cherry tomatoes
Toss in oil, oregano, salt and grated Parmesan cheese

Spread over top of potatoes
Great mozzarella cheese over top
Put into oven at 425° for one half hour

To dry oregano, basil or cilantro – hang, cut side up, and store in plastic flower sleeve wrapper

Robert@RobertAndrews.NET

Pig Knuckles

Pig Knuckles
Sauté on onion in butter on low heat
Three bay leaves

Sear knuckle with torch . Brown, don’t blacken
Two bottles of beer
Cover and simmer about 2.5 hours

Serve with mashed peas
Dry peas, soak overnight
Simmer 40 minutes
Strain
Add lemon balm
Fresh peas to supplement

Pan Bread
500 gm AP flour
1 tsp yeast
Scant salt
About 1/2 C water
Soured cultured milk or yogurt
Leave to rise about 2 hours
Pour into hot frying pan
Fry till starts to blacken

Robert@RobertAndrews.NET

Home-made Graham Crackers

INGREDIENTS

  • 1.5 C AP flour
  • 1 C whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder (aluminum free)
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 C whole milk
  • 2 tsp vanilla extract
  • 1/2 C butter (softened)
  • 3/4 C packed dark brown sugar
  • 1/4 C honey

STEP BY STEP

  1. Whisk together first five dry ingredients
  2. Combine milk, vanilla and honey in a measuring cup
  3. In a mixing bowl, mix together brown sugar, butter and honey until it turns light and fluffy – 3-4 minutes
  4. Add liquid ingredients to bowl and mix on low
  5. Add dry ingredients 1/4 C at a time, whisking between measures to incorporate.
  6. Beat until dough is smooth and shiny 1-3 minutes on medium
  7. Dust a large parchment paper with flour, and flatten half the dough on it
  8. Dust the top and add another large parchment.
  9. With a rolling pin, flatten to about 1/8 inch thick
  10. Transfer dough and parchment to a large baking sheet
  11. Repeat with the remaining dough
  12. Refrigerate both for a full hour
  13. Cut dough into squares
  14. With fork or other “pokey” device, poke holes
  15. Refrigerate another 30 minutes
  16. Bake at 350º 20-25 minutes, rotating sheet after first 10 minutes.
  17. Let cool 5 minutes, then transfer to rack to cool completely.
  18. Store for a week, or freeze for a month.

North American Frittata – Basic

frittataBEFORE WE BEGIN . . .

  • Take note that onions cook a little bit longer than garlic. Onions will caramelize.  Garlic will burn.
  • Fresh herbs such as the basil and cilantro should be added at the last minute.
  • If you want to add potatoes, place cut potatoes into a skillet or in the oven to cook most of the way. Add to the top later, otherwise you will have hard uncooked potatoes in your frittata.
  • Once your ingredients are completely cooked, spread the ingredients out over the bottom of the pan and gently, and slowly, drizzle in your egg covering all the vegetables.

INGREDIENTS

  • Four eggs
  • Heavy cream
    .
  • Onion
  • Garlic
  • Tomatoes
  • Optional: spinach, celery, green onion, bell peppers, garlic, jalapeños, cilantro, crimini mushrooms, etc

NOTE:  You can simply use a Pico de Gallo salsa as your base

  • Salt
  • Pepper
  • Basil (chiffonade)
    .
  • Grated/shredded cheddar cheese
  • Ricotta cheese
  • Grated mozzarella cheese
  • Parmesan cheese

STEP BY STEP

  1. Mix four eggs – Beat egg until white and yolk is incorporated, but not completely homogeneous
  2. Add a splash of heavy cream
  3. Add salt, pepper, basil chiffonade leaves
  4. Add grated cheddar cheese
  5. Set aside
  6. Use small nonstick OVEN SAFE pan
  7. Chop an onion and put into hot oiled pan
  8. Brown onion
  9. If using mushrooms, set onions aside and cook mushrooms, then add back in onion and continue with Step 10.
  10. Add sliced tomatoes to the top of onion to slightly cook, then remove tomatoes and set aside
  11. Add small amount of other veggies if you wish. Not too much, or it will be watery
    – Add optional ingredients
  12. Let cook until most of the liquid has gone
  13. Pour in egg mixture
  14. Cook until sides start to solidify
  15. Add slices of tomato and nice pieces of ricotta
  16. Add grated mozzarella to top
  17. Sprinkle shredded cheddar cheese evenly over the top of the eggs
  18. Top with grated Parmesan cheese
  19. Bake under preheated broiler for 2-3 minutes or
    finish in the oven at 350º for about 25-30 minutes
    . Should be puffy and golden brown, but not burnt

Oh, one more thing…

  • Don’t add anything that is too wet into your frittata. Ideally drain things or set onto a paper towel to lose their moisture
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.

Basic Fried Egg – aka Over Easy: Two Ways

  1. Use small nonstick panfried egg
  2. Use a small glass ramekin, and get it very slightly wet inside. This will help the yolk not break.
  3. Break your egg into ramekin being careful not to get eggshell pieces into your Egg.
    NOTE:  If shells fall in, use the edge of the larger shell to scoop it out.
  4. Bring temperature of pan up to 280° – 340° . Small drop of water should splatter
  5. Put in 1 tablespoon cold butter and 1 tsp olive oil
    Olive oil will help the butter to not burn
  6. Move butter around to coat pan
  7. Add egg to medium hot pan
  8. Cover with lid to set the yolk and cook the white a bit.
    This will be sunny side up
  9. If you want it over easy, flip it and let it cook for 15 seconds
  10. If you want it over hard, flip it, poke the yolk, and cook for 30 seconds
  11. Plate up, garnish with a sprig of parsley, and serve with toast.

Alton Brown makes the case for Over Easy eggs cooked in the Oven

  1. Put a carbon steel pan into the oven at 450º
    10 inch for two eggs – 8 inch for one egg
    Use a pan for which you have a tight-fitting lid
  2. Once it comes up to heat, put the pan in and let the pan heat up for 30 more minutes
  3. Crack one or two eggs into a small bowl
  4. Put the hot pan on the top of the turned-off stove
  5. When ready, put in 1 TBL butter (softened) for two eggs
    2 tsp butter for one egg
  6. When the butter has nearly melted, add the egg(s)
  7. Sprinkle with salt
  8. Cover and cook for 4 minutes for two eggs
    (only 3 1/2 minutes for one egg)
  9. Serve on toast
  10. Clean up with salt and paper towel while the pan is still hot

 

Basic Omelette

  1. Use small nonstick pan
  2. Beat two eggs until white and yolk is incorporated, but not completely homogenous – about 20 strokes
  3. Use a whisk to incorporate lots of air for a lighter omelette.
  4. If you like a really really light omelette, separate the yolks first, then beat the egg whites for a while. Adding the yolks back in after the whites start to foam, but not form any type of peaks – then continue beating.
  5. Bring temperature of pan up to 280° – 320° . Small drop of water should splatter
  6. Put in 1 tablespoon cold butter and 1 tsp olive oil
  7. Move butter around to coat pan
    . Ideally, melt butter in a small pan to separate out solids. Use only the clarified butter. Clarified butter will not burn as easily as whole butter.
  8. Add egg to medium hot pan
  9. Move pan around to spread yolk into cooked areas
  10. Once your has been mostly cooked, add your toppings
  11. Toppings should be precooked
  12. Roll omelette over to make a small tube
    . French style omelettes are rolled
    . American style omelettes are folded
  13. Egg should be cooked, but not browned
  14. Top with garnish of your choice

Soft boiled egg

Soft boiled egg

Heat water to 190°
Gently add room temperature eggs
Turn off heat and cover and start timing
Time 4 minutes for soft-boiled egg,
Five minutes for medium boiled egg

Use toast strips to dip into egg

Serve with non-reactive spoon

Alternately, turn out into a small glass dish and serve with your toast

Martha Stewart calls this soldiers

Robert@RobertAndrews.NET

Horchata From Scratch

INGREDIENTS FOR EASY HORCHATA  ( to make 2 bottles )

  • 1 C cooked white rice
  • 1 tsp ground cinnamon
  • 1/4 cup sugar
  • 1 C hot water
  • 1 C hot milk
  • 1/2 tsp vanilla
  • just a pinch of salt Ground cinnamon for garnish when serving.

STEP BY STEP

  1. Mix rice, cinnamon, sugar and 1 cup hot water
  2. Let sit at room temperature for 1 hour
  3. Stir just to mix
  4. Add 1 cup hot milk and stir again just to mix
  5. Let sit for another two hours at room temperature
  6. Strain through a fine sieve into empty bottles
  7. Store in the fridge for up to a week
  8. Shake the bottle before serving
  9. Serve over ice and garnish with a sprinkle of cinnamon

INGREDIENTS FOR A MORE COMPLEX and AUTHENTIC HORCHATA

  • 1 cup uncooked white long-grain rice
  • 5 cups water
  • 1/2 cup milk
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon ground Mexican cinnamon
  • 2/3 cup white sugar

STEP BY STEP

  1. Put rice into a bowl and fill with water, pour through strainer
  2. Repeat Step 1 until water in bowl is clear
  3. Add the rice to 3 Cups boiling hot water
  4. Let rest for about an hour
  5. Add 2 Cups cooler water and add to a blender
  6. Blend until the rice just begins to break up, no longer than 1 minute
  7. Let rice and water stand at room temperature for at least 3 hours
  8. .Strain the rice water into a pitcher using double layer of cheesecloth, or a very fine sieve.
  9. Discard the rice.
  10. Add the vanilla, cinnamon, and sugar
  11. Stir until blended
  12. Stir the milk into the rice water.
  13. Chill and stir before serving over ice.
  14. Keeps for no longer than 10 days.

OH, ONE MORE THING …

  • In El Salvador, horchata is primarily made from morro seeds, not rice.
  • Other flavorings that you can grind up with the rice are peanuts, almonds and cashews.
  • Other common ingredients include ground cocoa, cinnamon, sesame seeds, nutmeg and vanilla.
  • If you don’t have a blender, you can use rice flour instead of rice
  • Use emptied water bottles for storing your finished horchata.

Macaroni Salad

Recipe One:  Simple and Quick

    1. Two C cooked elbow macaroni – drain and cool
    2. Combine
      • 1 C Mayo or Miracle Whip
      • 2 TBL milk
      • 1 TBL sugar
      • 1 TBL apple cider vinegar
      • shredded carrots
      • scallions – sliced or chopped 1/4 inch on the bias
      • small (or half) grated onion
      • 1 stalk celery – diced or minced
      • pinch of salt
    3. Optional enhancements:  peas, bell pepper, Dijon, cheddar,relish, dill, salt, scant black pepper
    4. Fold to combine and refrigerate at least an hour

 

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