Category: Grandpa’s Use Only

1. Sauté sliced mushrooms in a cast iron skillet and cook for five minutes
2. Add onions and cook for five move minutes.
3. Add 2 TBL flour and 2 TBL butter and cook for three more minutes.
4. Add garlic and cook for one minute.
5. Add 1/4 C milk and whisk all until combined.
6. Put onion mixture into a bowl and set aside.
7. Slice potatoes about thickness of a fat potato chip
8. Grease bottom of pan and layer two layers potatoes
9. Scatter half of your onion mixture over top
10. Layer ham slices
11. Layer half of your shredded cheese
12. Add one more layer of thin potatoes, the rest of your onion mixture and the rest of your shredded cheese.
13. Cook for five minutes on medium high heat
14. Cover with 1 C stock
15. Reduce to lowest setting possible (barely a simmer)
16. Cover and cook for two hours.
17. Alternately, place in the oven at 275° two hours
18. Add 1/2 C cream over top, and then top with shredded Parmesan cheese
19. Sprinkle with salt and black pepper to taste
20. Cook another 30 minutes
21. Top with shredded parsley or chives and serve

Variations

• At Step 10  you can substitute thinly sliced chicken thighs
• At Step 12 you can add shredded cooked, and squeezed dry, spinach

Google Images

 

Cannelloni 2

Filling
Ground pork and HB mix . Browned
Move aside and add onions to carmelize
Add rosemary
Add tomato paste in hot spot
mix together
Deglaze with white wine
Reduce liquids
Add Minced carrots and celery
Season
Add 2 C stock
Cook till reduced
Wring out cooled spinach and mix in
No running liquid in pan
Set aside to cool
Mix in chopped ham, parsley, cheese and lemon zest

Béchamel Sauce
1 stick butter . Melted
1/4 c Flour . Stir till browned
Slowly add warm milk . Whisk
Bay leaves
White pepper
Nutmeg
Blue cheese
Simmer 10-15 minutes stirring frequently

Pasta
3 cups flour
Three eggs
3 Tbl EVOO
Salt
Mix until grainy
Add water until it comes together

Cannelloni Shells
Cut to golf ball size
Roll into long sheet
. Lots or passes, lots of flour
Cut into four inch segments
Put between dry kitchen towels
Boil 30 seconds . Till it comes up
Plunge into ice water
Put cooked pasta between damp towels

Cooking
Line base of baking dish with maranara
. Add just a bit of you béchamel
Roll cannelloni as you would an enchilada
Line baking dish with cannellonis
Top with red sauce and béchamel
Top with grated cheese
Cover with foil and bake at 375° for 30 minutes
Uncover and cook another 20 minutes

This recipe is transcribed and adapted from Lidia’s Italy

Robert@RobertAndrews.NET

Chicago deep dish pizza

Yeast, Warm water, sugar
Allow time to proof

To kitchen aid with dough hook, add corn flour, bread flour, Salt, lots of EVOO

Add just enough water for dough to come together
Take go out of the basket and finish kneading on floured surface by hand

Cover with plastic and allow to rise in refrigerator overnight

Plop out and press into greased cast iron skillet or deep stoneware dish forming a bit of a raised ridge around the perimeter

Add a bit of sauce all around the bottom
Add in provolone and mozzarella and cheddar cheeses
Spread sauce over top of cheese
Add dry oregano and other dry ingredients
Add pepperoni
Top with more cheese
Cook at 425° covered with foil for 20 minutes
Uncover and cook for five more minutes

SKILLET PIZZA
Brown your sausage before your start using a cast iron skillet
Add mushrooms and onions, if you wish, when sausage has browned
Continue to saute until onions have softened
Remove and set aside
Add a bit of EVOO
Flatten your pizza crust dough to fit into your pan
Lay down a layer of mozzarella
Put back in your toppings and spread around
Add sauce onto toppings
Add optional ingredients: pepperoni, black olives, artichokes, etc
Add more mozzarella
Bake at 425º for 25-30 minutes

Robert@RobertAndrews.NET

Modify Sous Vide
Add to grandpa Cook’s

Cook chicken leg at 165 for 6 hours
cook chicken breast at140 for

Brown in skillet on high till browned

Create glaze with juices
Garlic, sage, rosemary, maple syrup, butter
Brush over browned meat

Robert@RobertAndrews.NET

St. Louis shortbread pizza

4 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons oil
Water – enough to bind
Mix in kitchen aid on fast speed

Finish working by hand on floured surface

Wrap in plastic wrap and let relax in refrigerator for 30 minutes

Sauce
Crush canned whole tomatoes and drain liquid
Add four clothes garlic
Basil
Salt
Olive oil

Cheese
Provolone, cheddar, mozzarella, Swiss, parmesan
Blend/chop until pulverized

Roll out the dough

Bake at 450° on preheated baking stone

Add sauce, cheese, and toppings
Bake for about six minutes

This recipe is decanted from Lidia’s Italy

Robert@RobertAndrews.NET

Cannelloni

Filling
Ground pork and HB mix . Browned
Move aside and add onions to carmelize
Add rosemary
Add tomato paste in hot spot
mix together
Deglaze with white wine
Reduce liquids
Add Minced carrots and celery
Season
Add 2 C stock
Cook till reduced
Wring out cooled spinach and mix in
No running liquid in pan
Set aside to cool
Mix in chopped ham, parsley, cheese and lemon zest

Béchamel Sauce
1 stick butter . Melted
1/4 c Flour . Stir till browned
Slowly add warm milk . Whisk
Bay leaves
White pepper
Nutmeg
Blue cheese
Simmer 10-15 minutes stirring frequently

Cannelloni Shells
Cut to golf ball size
Roll into long sheet
. Lots or passes, lots of flour
Cut into four inch segments
Put between dry kitchen towels
Boil 30 seconds . Till it comes up
Plunge into ice water
Put cooked pasta between damp towels

Cooking
Line base of baking dish with maranara
. Add just a bit of you béchamel
Roll cannelloni as you would an enchilada
Line baking dish with cannellonis
Top with red sauce and béchamel
Top with grated cheese
Cover with foil and bake at 375° for 30 minutes
Uncover and cook another 20 minutes

This recipe is transcribed and adapted from Lidia’s Italy

Robert@RobertAndrews.NET

Little Pizza Squares

1. Cut puff pastry into four inch squares
2. Add cheese and desired toppings
3. Bake at 425º until done – about 15 minutes

Pizza Rolls

1. Use pizza dough or puff pastry
2. Roll till flattened
3. Drizzle with EVOO
4. Add desired toppings
5. Sprinkle with additional mozzerella
6. Roll it up into a log
7. Wrap in plastic wrap and refrigerate for 15-30 minutes
8. Cut into 3/4 inch medallions and lay on cookie sheet
9. Bake at 450º about 12 minutes

Personal Pizzas

1. Thaw a sheet of puff pastry.
2. Roll just to flatten and shape
3. Use a biscuit cutter to cut along the “fold” making three small sheets
4. Top mini-pizzas with desired toppings
   1. Sauteed mushroom and garlic
   2. Tomato and black olive
   3. Pepperoni and sausage
   4. Artichoke and Swiss cheese
   5. Ham and pineapple
5. Top with a bit of additional mozzarella
6. Bake at 425º for 15 minutes

SELECT YOUR FAVORITE ENCHILADA SAUCE then proceed with recipe.

Preferred for this recipe is the Tomatillo Sauce

Beans
Stock pot
Onions and lots of onions
Simmer 2 hours
Drain and add lots of evoo
Roughly blend
When you are ready to serve heat up in a pan.
. They will darken.

Enchilada
Dip corn tortilla in sauce
Pan fry about 30 seconds
Put on cookie sheet
Top with cheeses
Roll up and put in baking dish
Top with more sauce and cheese
Bake at 400 for 5 minutes

Side Salad
Chopped tomato
Onion
Avocado
Lettuce
Radish
Cilantro
Sour cream
Lime juice
Salt-and-pepper

Robert@RobertAndrews.NET

Crepe notes from chef cullen campbell of crudo restaurant

Ingredients
Crepes
1 ½ cups flour
4 eggs
2 cups milk
½ tsp. salt

Steps
1. Pour flour into mixing bowl. Crack eggs into flour then add salt & milk. Whisk until smooth.
2. Using a crepe pan or a non-stick pan turn burner on to medium heat. Add a little canola oil to pan. Once hot ladle the crepe batter into the pan just enough to cover the bottom. Brown one side, and then turn crepe over to make sure it has been cooked through.

Ingredients
Bechamel
2 tbsp. butter
2 tbsp. flour
2 cups milk
1 bay leaf
Pinch of nutmeg

Steps
1. Make a roux with butter & flour on medium high heat until golden brown.
2. Heat milk & bay leaf almost to a boil then add milk to the roux pan while whisking constantly. Season with salt, pepper & a pinch of nutmeg.

Ingredients
Filling
2 cups ricotta
2 eggs
1 oz. basil, chopped
1 oz. parsley, chopped
½ oz. thyme, chopped
1 small roasted butternut squash

Steps
1. Put all ingredients in mixing bowl and whisk together.

Cheese Layers
1 cup grated parmesan
1 cup grated fontina

Assemble
Oil a springform pan or pizza pan and lay one crepe down. Scoop a generous amount of filling on the crepe, spread evenly over from side to side, top that with a layer of bechamel & sprinkle with a little cheese mixture. Repeat the same process again, top with one more crepe, spread bechamel on top crepe & sprinkle cheese mixture on top. Place in a 350 degree oven for 35 minute until the top is golden brown. Pull out of the oven, let cool for 30 minutes & slice just like a pie.

Robert@RobertAndrews.NET

Trees Class with Shane

Almond . Regular water

Peach and Apricot
Orange, Lime, Lemon, Grapefruit . Less water
. Produce fruit on last years wood

Fertilize just before leaf drop

Section of tree dies, look for blister
. Seal then paint to protect

Acidify the soil . Alka Liche

Citrus tree goes dormant . Fertilize mid February, then monthly through October

Sisous . Fast growing . Invasive roots

Ficus . Dirty . Lots of leaves

Texas ebony
. Low water slow grow . More water fast grow

Pomegranate good in winter . Likes high water
. Prop it up during fruiting . Sweet, wonderful, others
. Wonderful most common . 10 ft high

Apple . Bloom in spring . Fruit in summer and fall
. Look at chill hours . 300 or less
. Dorset or ansheimer to mix pollinate
. Prop up tree during fruiting
. Thin for larger apples
. Ours golden dorset or ana??

Cherry . Royal lee and mini royal
. Trim after last chance of frost . Mid feb
. Cut one third back

Fig . China honey . Grackles eat them

Graft . Different leaf? Cut it off

Roof rat . Just collect fruit

Pecans
. Prepare soil . Sand for drainage
. Mix with native soil

Water crystals if you tend to under water

Plant level . Same as in pot . Twice as wide and mixed
. Not higher or skin will rot
. Keep soil moist entire time
. Fill with water . How long to drain
. Avidify soil if over two hours . Alka Liche

Lime near new driveway pours . Take years to cleanse

Plant starter . Hair root growth . Helps reduce shock
. Better than B vitamin

Iron . Winter it is hard to absorb . Need supplement
. Iron plus sulfur “fast acting iron”
. Gypsum neutralizes salt

Scare em away . Scare tape. Long piece hanging freely in the sun

Bird X netting

Insect problems . Bore beetles . Kill use systemic
. Bayer advanced . Fruit citrus veg insect control
Lingers six months .

Bore problems .

Fungicides . Neem oil . Dusty leaves . Spider mites

Thuricide organic worm killer

Hatch white grub and let it hatch

Wilt stop . Oil . Prevents dehydration and freeze damage

Deep Water before freeze . Cover with frost blanket
. Not plastic or wide weave cloth

Robert@RobertAndrews.NET

Make crepes . See recipe
Basically 2 eggs, 1/2 c flour, 1/2 c whole milk, salt
Mix and set aside for bubbles to disappear

Filling: Ricotta, basil, roasted squash or pumpkin, thyme, parsley, eggs

Liquid Layer: Cream, butter, flour, grated parm

Springform pan, buttered
One layer of crepes over entire bottom
One layer filling
One layer liquid
One layer shredded parm
Keep stacking and layering
Top with parm mixture

Oven 35 minutes

Robert@RobertAndrews.NET

Strawberry Raspberry Jam
Put diced strawberries and raspberries in sauté pan sprinkle in 1/4 cup sugar
Squeeze in one lime
Cook down until it starts to become syrupy

Robert@RobertAndrews.NET

Pumpkin Flan for Four

Caramel sauce
Pour 1/2 cup sugar into sauté pan with 1 tablespoon butter . Start heating over low heat

Flan
Mix four egg yolks and four whole eggs
Add three-quarter cup sugar
Add 1 cup pumpkin or puréed squash
One half canned sweetened condensed milk
Add 1 tablespoon ground cinnamon
Add one half teaspoon nutmeg
Add one pinch salt
1 teaspoon vanilla extract

When caramel sauce is completely melted, pour into bottom of four small ramekins
Once Caramel sauce has cooled, poor Flan into ramekins
Put ramekins into pan (bain marie) containing three-quarter inches of water
Bake at 350° for 45 minutes to an hour
Jiggle at 45 minutes. If it seems firm take it out, otherwise let it continue cooking
If it starts to puff up take out immediately and place in shallow ice bath

Let cool at least four hours before serving

Turn out onto plate
Served with pumpkin seeds and whipped cream on the side

Edible Garden

4 boards, notched . Lincoln Logs

Top Soil Plus
Blood and bone for fruity vegetables
Bag Bed . Right on the concrete
. Notched boards works this way too
Don’t use soils with peat moss . Acidic
Check mur acid . Muriatic?!?!
Ceramic pots . Insulate
. Resin pots are better
Artichoke . Fertilize in fall
Pinch off seed tips
Ollas . Buried ceramic pot for timed irrigation
Pomegranates . Well drained soil . LOTS of water . Support or trellis
Blueberries like cactus soil . Lots of acid . Do not like calcium buildup which will rob of nutrients
Yarro . Medicinal . Aches
Lemon grass . Citronella . Trim back just before spring
Phosphates for tomatoes every 4-6 weeks
White flies . Hose off every other day . Nemo . Traps . Hummer feeders near white flies

Robert@RobertAndrews.NET

Simple Soft Cheese and Yogurt
Kaesha Neil – Science Professor
Food Preservation Classes

Whole milk . 185 degrees
Lactic acid bacteria is good
Raw milk
Pasteurized milk . Spoil . Throw it away
Spoiled milk good for plants
Best . Low temperature pasteurization . 145 degrees
Bad . HTST
Worst . UHT . Usually cream . Not for cheese
. Required for “shelf-safe” milk
Higher fat gives more cheese
Sheep . High in fat and protein
Goats milk doesn’t separate . Soft cheese only
Rennet . See slide . Lemon juifce
. Non chlorinated water
Tight colander or loose CLEAN cloth
Whey . Lots of health benefits
Try mixing THEN draining
Raw milk from aber dairy
Higley and Riggs . Fall = higher availability . $10/gal
. Better to have a goat or cow
Whipping cream, but not UHT . Try it
Aged cheeses . 60 days
Goat cheese at farmers market . Black market
Listen to tape . Milk sold as pet food
Buy pure citric acid powder . Fruit Fresh ?
Seville higher acid content
Half and half for cream cheese . Quark
Rennit . Tina . Whole Foods

Robert@RobertAndrews.NET

Kebabs

Cut beef and pork tenderloin into one inch cubes and place on plate to come up to room temperature

Into blender place the following:
Chop Vidalia onion into pieces
Four cloves garlic
one square inch ginger
One large handful cilantro
1/4 cup EVOO
One jalapeno chili
1/4 cup lemon juice
add water if necessary to purée above ingredients

Reserve about 2 tablespoons of purée, and use remainder to marinate tenderloin pieces for 20 to 30 minutes.

Cut red onion into eight pieces
Separate onion layers
Place tenderloin and onion alternately on skewers
Leaving marinate on tenderloin were possible
Optionally you can use pieces of pepper, thin slices of potato, mushrooms, etc.

Seer kebabs on stovetop over high heat – all sides
Place in oven at 350° for 15 minutes

Served with pita and chutney

Robert@RobertAndrews.NET

Biscuit bowl
Milk, cayenne, Bisquick, cheese, chives
upside down muffin pan

Robert@RobertAndrews.NET

Flattened Chicken

Chicken breast
Flatten
Egg dip and flour
Brown in 2 TBL evoo
Take out of pan
Destem 1/2 lb fresh shitake mushroons
Sautee with shallot and thyme
Deglaze pan with 1 c white wine and 1 c chicken stock
1 t tomato paste and 2 tsp fresh thyme
Cook to thicken
Put chicken back in and simmer 20 minutes

Robert@RobertAndrews.NET

Ravioli di melanzana in zuppetta di pomodoro
Eggplant in ‘ravioli’ in tomato soup

Ingredients:
•    Fine Sea Salt
•    1 ¼ pounds plum tomatoes
•    ½ cup plus 2 tablespoons extra virgin olive oil
•    Freshly ground black pepper
•    1 teaspoon finely chopped basil, plus 4 torn leaves, plus whole leaves for garnish
•    1 teaspoon finely chopped mint, plus 4 torn leaves, plus whole leaves for garnish
•    1 (1 ¼ pound) eggplant
•    1 ¼ cups fresh ricotta cheese (10 ounces)
•    1 tablespoon finely grated Grana Padano or Parmigiano Reggiano cheese
•    Finely grated zest of 1 lemon
•    ¼ teaspoon dried oregano
•    Unbleached all-purpose flour for dining

1.    Bring a saucepan of salted water to a boil. Drop tomatoes into water and boil 30 seconds. Drain, peel, quarter seed in a blender, combine tomatoes, 3 tablespoons oil and pinch pepper. Puree until smooth. Transfer soup to a bowl, stir in ¼ tablespoon salt, torn basil and torn mint. Set aside. (Soup can be made up to 3 days in advance. Keep covered in refrigerator. Let stand at room temp. for 30 to 45 minutes before serving).

2.    Peel 2-inch wide strips of skin from opposite sides of eggplant and discard. Using an adjustable-blade slicer or a chef’s knife, cut eggplant lengthwise into 20 (1/8 inch thick) slices. Season both sides of eggplant slices with salt.

3.    Heat a large nonstick skillet over medium heat. Cook eggplant slices in single layer in batches until light brown and pliable, 30 seconds per side, then transfer to the tray.

4.    In a bowl, combine ricotta, Grana Padano, Lemon Zest and generous pinch of salt and pepper. In a small skillet, combine 1 tablespoon oil and oregano; gently warm over low heat until fragrant, about 1 minute. Add to cheese mixture, stir and combine.

5.    Place 1 tablespoon cheese mixture on each eggplant slice, then roll up slices beginning with a short end, pressing gently to flatten slightly once rolled.

6.    Lightly dust dry tray with flour. Place eggplant ravioli on tray and lightly dust ravioli with flour

7.    In a 10 to 12 inch skillet, heat ¼ cup oil over medium-high heat until shimmering; fry ravioli in 2 batches, turning pieces once and adding remaining tablespoon of oil to skillet after first batch, until golden brown on both sides, about 8 minutes total. Drain on paper towels, then season with salt.

8.    Divide soup among shallow serving bowl. Top with ravioli. Garnish with pepper and herbs.

INGREDIENTS

• 1 softball-sized ball of pizza dough
• 1 handful of pancetta or 3 pieces of thick-sliced bacon, cut into small strips
• 4 eggs
• 1 TBL heavy cream
• 2 TBL butter
• 2 ounces Swiss cheese – cut into flat pieces
• 2 ounces fresh mozzarella – shredded
• Chives – minced – for garnish

STEP BY STEP

1. Set a pizza stone in the oven and preheat the oven to 500°.
2. Spread the bacon in a pie plate and bake for 15 minutes, stirring once, until nearly crisp.
3. Using a slotted spoon, transfer the bacon to paper towels to drain.
4. Meanwhile, in a bowl, whisk the eggs with the cream and a pinch of salt.
5. In a medium nonstick skillet, cook the eggs and 1 tablespoon of the butter over low heat, whisking frequently, until small curds form and the eggs are creamy, about 12 minutes.
6. Remove the eggs from the heat.
7. Stir in the remaining 1 tablespoon of butter and season with salt.
8. On a lightly floured work surface, stretch out the pizza dough to a 12-inch round and transfer to a lightly floured pizza peel.
9. Spread the crème fraîche evenly over the dough, leaving a 1-inch border all around.
10. Top with the crispy bacon, Brie and mozzarella.
    Slide the pizza onto the hot stone and bake for about 7 minutes, until lightly golden and bubbling.
11. Remove the pizza from the oven and spoon the scrambled eggs on top.
12. Slide the pizza back onto the stone and bake for 2 minutes longer, until the eggs are hot.
13. Garnish with chives, cut into wedges and serve.