Category: Grandpa’s Use Only

These notes are (for now) just for me. You can use them, but don’t be mad that there is not more information here.

🙂

Grease side of baking dish
Coat with flour – discard excess

Bechemel
Heat butter in skillet
Add flour and stir until browned
Add COLD milk
Bring to boil
Add nutmeg
Temper in egg yolks
Spoon in grated Gruyere cheese
Mix until melted
Put in diced ham and seasonings
Beat egg whites to soft peaks
Mix gently and put into casserole pan
1 inch below top
Bake at 375 degrees for 40 minutes (or did he say 14 ?) Check it at 14, but I think he said 40
Turn off oven and open door and let rest for a few minutes, then take it out and plate

Inspired by Rachael Ray’s Recipe

One large steamed bowl of greens chopped fine
1/4 cup sour cream
1/4 cup ranch dressing
1/4 cup mayonnaise
1/2 cup Greek yogurt
Salt and pepper and Paprica to taste

Pork, salami, Gruyer cheese
Flour and fry
Served with sautéed zucchini, Bellpepper, and Onion
Add cilantro basil and oregano diced during the last few minutes of the cooking process

Garlic
Lemon
Red pepper
Fennel
Honey
Balsamic
Soy
Salt, pepper
Evoo

Marinate, then grill

Looks similar to katsu pork

Over heat in sauce pan
1/2 c Sugar
1/2 c Sake
1/2 c Soy
1/4 mirin or rice wine vinegar
1 C water

reduce 30 minutes

Sliced onion
Pieces of chicken

Stew 10 minutes
Crack beaten egg and drizzle in . Not overly beaten
Cover and cook 8 miutes or so
Add chives and mushrooms

Top with ginger and nori (seaweed) julienne strips

Melt together Butter and shaved garlic and cook only three minutes
Meanwhile Mix Parm reg cheese, Finely Chopped thyme, basil, rosemary, parsley
Dump butter over top of spice mixture
Toss mixture with Panko bread crumbs and set aside

Boneless skinless chicken breasts

Evoo on chicken
Salt and pepper chicken
Squirt with dijon and slather
Dredge in bread crumbs . Top only

Cook at 400° – about 10-20 minutes

Rachel Ray

Dressing

1/3 cup white wine vinegar
1/4 cup honey
One half cup water
1/2 tsp Celery seed
2 tsp Mustard seed
1/2 tsp Salt

Cook down and reduce until it is Thick. About 1/2 cup
This will take about 30 minutes

Use melon Baller to eviscerate Casaba or honeydew melon
2 cups have green grapes
1 cup diced English cucumber. Seeded if you can’t find English
1 cup diced celery

Stir 2 tablespoons chopped chives into dressing, and then toss gently with melon mixture.

Serve over top of a bowl of layered dark greens

Sprinkled with chopped celery leaves and basil leaves
Chill and serve within the hour.

Grandpa Cook’s

There is a draft for breadsticks, or six hot dog buns. I Pindus to the end

First of all modified so that it doesn’t have the first Fridays. There will be just a single rice.

Let rise in place until doubled in size.

Bacon hot oven 400° for 10 to 15 minutes or until golden brown.Cool on wire rack. Makes 32 breadsticks or six hot dog buns.

………..

Green bean casserole

Sautéed button mushrooms in butter

Add onions garlic time

Add more butter and flour

After flower has browned, deglaze with white wine

Three-quarter cup chicken stock and one cup whole milk

Simmer until thickened

Add shredded chicken meat

Add 2 cups green beans steamed

Stir chicken and beans into broth

Add 1 pound Menchanko cheese

It’s too thick add more chicken stock

Transfer to casserole dish and bake 375° or until browned just-in-time

Top with onions parentheses see recipe for crispy onions I guess that’s all
……..
Crispy onions for top green bean casserole

Slice small white onion into sturdy strips

So can buttermilk one hour

Toss in flour salt pepper and pack Rica mixture

Cook at 365° in hot oil, or bake at 400° for 15 minutes or until brown
…..
Country fried steak pie yard

Take steak cut into 1/2 to 1 inch slice against the grain pound flat. Toss pie art in flour, an egg wash then cornflakes

Take 400° for 15 minutes

Meanwhile create gravy using beef broth, butter flour, cornstarch slurry, 1% milk, salt and pepper
This recipe is from Poland and Bobby Dean
…..
Mailed to RobtCyn

Sauce . No cooking required… Just mix!
1 can Tomato Sauce
3 T Tomato Paste
2 T fresh chopped basil
1 T sugar
2 tsp dried oregano

Cheese
Traditionally uses Provel Cheese
Here is a fair substitute
2 C shredded white American cheese
1/2 C Monterey Jack
ONLY 3 drops Wright’s Hickory Seasoning lliquid smoke .
Mix in with 1/2 tsp sugar, then toss with cheese

Crust
2 C AP flour
2 T corn starch
2 tsp Corn syrup
1 tsp baking powder
1 tsp salt
2 T evoo
1/2 C water + 2 T

Heat baking stone in 475° oven

Spread dough onto parchment paper . THIN

Spread sauce and cheese

Bake about 10-12 minutes

)) stock pot
— skillet
:: stock pot

)) Carrots and shallots . Minced
Heat over low heat
Add minced garlic near the end
— Sauté celery pieces
:: Put zucchini into a pot of chicken broth to start to soften
— Add chopped leaks into celery
)) add canned tomatoes pieces
Simmer all 30 minutes
Add basil
— add butter, basil, oregano, tarragon, salt, pepper, celery seed, scant flour
:: immersion blender to blend zucchs
Add — celery to :: zucchs
Siller to thicken
Add dill to garnish

)) add dolop of pesto

Saran wrap
Layer 1 . Swiss chard blanched then plunge into ice water
Layer 2 . Carrots, dicon, yellow bell, red bell, roasted tomato, basil, spucy aioli
. All in first 2 inches of roll
IMPORTANT . Start of roll must be tight
Cut into pieces and serve

Add onion
Add salt-and-pepper
Add steamed pressed and drained fresh spinach,
– or frozen spinach also pressed
Little bit of dry white wine to moisturize
Crushed tomatoes
Let simmer, stirring occasionally, until juices reduce

Make sheets of fresh pasta.
See grandpa’s recipe.
If you don’t have time to make fresh pasta, just buy some manicotti or cannelloni tubes

Put mixture into a piping bag and fill manicotti’s.

If you have made your own, lay them in the sheets and pipe across and then roll the sheets up into manicotti’s.

Spread 1 tablespoon of sauce in bottom of a personal pan.

Lay manicotti’s to create a layer in the bottom of somebody’s personal pan.

If you would rather cook family-style, put several tablespoons of sauce in the bottom of a baking pan.

Cover top with red sauce

Top with bechemel, or mozzarella, or Parmesan cheese across the top. Bake at 3:50 degrees for 10-15 minutes.

Use commercial pie crust or MAKE YOUR OWN

Brown chicken breasts skin side down 10 minutes in Dutch oven.

Remove chicken breasts, and drain liquid into container and set aside. And indeed pan, add 3 cup chicken broth, 1 bay leaf,

Remove skin from chicken breast, and place into broth.

Bring to a boil, then Lower heat and cook Until chicken registers 160°F – approx 20 min

Remove chicken to cool. After cooled, shred chicken.

Strain remaining broth.

Use oil removed from chicken Browning and create a roux using flour.

Add strain the broth SLOWLY back into roux

Add 4 tablespoons butter.

Mix half of the gravy in with the shredded chicken.

Pour into Pie crust, then add top crust. Make cute little edges, then poke holes in the top of the crust. Brush top of crust with one beaten egg. Bake at 4:50 420 minutes. Lower heat to 375 and cook for another 15 minutes.

Broth butter flour and eggs mixed in food processor util pebbly

Remove and knead by hand until it is play doughishness

ala Everyday Foods

Quick puff pastry

3 c ap flour
1 tsp salt
Yeast . 1 tbl
1 tbl sugar

Combine

24 tbl cold butter

Roll shake, repeat about 5 times

1 c sour cream
1/4 c orange juice
3 tbl crushed ice
1 egg yolk

Dump out and knead until it comes together

Roll out to about 12×20 inches
Roll up tightly
Press down till about four inches wide

Put in freezer 15 minutes

1/2 c sugar
1/2 c brown sugar
1 tbl Orange zest
2 tsp cinnamon
1 tsp vanilla

Roll our dough to another 12×20 rectangle
Spread evenly with sugar mixture . Leave border
Roll up into 20 inch roll . Water edge
Grease Muffin pan cups with Pam
Cut off ends
Cut in half, half and thirds . 12 pieces
Cover and refrigerate 4-24 hours
Let them rise in the morning
Put cake pan in bottom of over with 3 cups boiling water
Place buns on rack above them
Let them rise 30 minutes
Bake at 425 degrees for 5 minutes
Lower, bake 325 degrees for 40 minutes
Let sit in pan 5 minutes
Remove liners

Toast barley about 10 minutes
Add 3 cu broth to cook and absorb
Bring to boil, reduce heat and simmer 30 minutes
Let cool, then add to mixture that is coming up

Cut corn off an ear of corn (canned)
Quarter cherry tomatoes (canned pieces)
Roast and peel poblano (canned green chilies) and red bell peppers
Green onion and cilantro
Toss with EVOO and lime juice

Optional: add chicken, shrimp, etc.

Optional: Black or green olives, artichokes

Onions

Red onions . Low to med heat will release sugars

They start to carmelize, the a bit of balsamic vinegar

Ground chuch for hamburgers

No salt in marinades

Aoli . Mayo with pureed chiles

Xxxxxxxxxxx

Pork

Marinate pork in highly salted water for 5-8 hours

Cuitlacoche . Corn truffle

Episote ??

Corn tortilla – use a lot of oil, Kabacoff when you are done

Queso Oxaca

Brown pancetta in oil moderate heat
Garlic, chili, pepper
Deglaze with wine

Opt: add mushrooms or sausage

Starchy liquid 1 c
Temper in egg yolks

Cooked pasta in bowl
Add egg mixture
Parsley
Pecorino and parm cheese

Turn out

…….

Alt use hot broth

Recipe from Bratwurst house in Scottsdale Arizona

Homemade Bratwurst
Adapted from Charcuterie

1350 grams (3 lbs.) boneless pork shoulder butt, cut into 2 inch pieces
450 grams (1 lb.) boneless veal shoulder, cut into 2 inch pieces (or substitute 1 lb. ground veal)
450 grams (1 lb.) pork belly, skinless, cut into 2 inch pieces
40 grams (1 1/2 oz.) kosher salt
6 grams (2 tsp) ground white pepper
5 grams (1 1/2 tsp) ground ginger
5 grams (1 1/2 tsp) grated nutmeg
2 eggs, lightly beaten, very cold
1 cup heavy cream, very cold
10 feet hog casings

1. Combine all ingredients except eggs, cream, and casings in a large bowl. Toss to distribute the seasonings evenly. Cover and refrigerate overnight.
2. Place the hog casings in a bowl of water and refrigerate overnight.
3. Several hours before grinding, place the food grinder, mixer bowl, paddle attachment, and any other attachments in the freezer.
4. Remove the meat mixture from the refrigerator and place in a bowl of ice and salt. Grind the mixture through the small die into the mixer bowl set in a bowl of ice and salt.
5. Beat the mixture with the paddle attachment on low speed for 1 minute. Add the eggs and cream and increase speed to medium. Mix until the mixture is uniform. Refrigerate the bowl until ready to stuff.
6. Sauté a small portion of the sausage in a small bit of oil and taste for seasoning.
7. Remove the hog casings from the refrigerator and rinse both the inside and outside of the casings in running water.
8. Setup the sausage stuffer using the largest stuffing attachment. Place meat in the sausage stuffer and turn on to low speed until the meat is just at the end of the attachment. Slide the opening in the casing onto the stuffer and then push the remaining casing onto the stuffer until there is about an inch hanging off. Tie off the end of the casings. Slowly push the meat mixture into the sausage stuffer while holding the casing and letting the meat fill it (this is a two person job). The speed is determined by the speed of the meat being putting into the stuffer not the speed of the mixer. When there is no more casing, tie it off and repeat this step with the remaining casing.
9. Twist the sausage into 6 inch long segments and cut with shears.
10. Cook the sausage to an internal temperature of 150ºF.

Makes 5 lbs. of sausage.
Source(s):
http://twoyolks.org/2007/11/06/homemade-…
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