The {Page-Turner-Cookbook} featuring
Virgin-islands
Cuisine is influenced by the cooking of
USA
Virgin-islands Appetizers - Soups - Sauces
Other Desserts influenced by American
Apple-butterscotch pie
Blueberry supreme
Strawberry cheesecake with rhubarb sauce
Blueberry-lemon bundt cake
Swiss roll
marionberry pie
Classic cheesecake
Lemon cheese cake
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Other Appetizers & Soups influenced by American
Cheese wafers
Baked oysters with wild mushroom ragout
Asparagus with lime
Napoleon of peekey toe crab and apple
Dips for endives
Broiled crab meltaways
Virgin-islands Main Dishes
Caribbean conch stew
Fish and fungi
Fried chicken
Other Main Dishes influenced by American Chicken salad and avocados Brochettes of pork with rosemary Barbecued pork loin Pork tenderloin with raisin sauce Crown roast of pork with stuffing Cream of pumpkin soup Blueberry-buckwheat pancakes Sherried chicken thighs The ultimate bran muffins Turkey croquettes
Virgin-islands Side Dishes
Fish and fungi
Fried chicken
Other Main Dishes influenced by American Chicken salad and avocados Brochettes of pork with rosemary Barbecued pork loin Pork tenderloin with raisin sauce Crown roast of pork with stuffing Cream of pumpkin soup Blueberry-buckwheat pancakes Sherried chicken thighs The ultimate bran muffins Turkey croquettes
Other Side Dishes influenced by American
Toasted corn with cherry tomato and edamame salad
Kale and brussels sprout salad with walnuts parmesan and lemon-mustard dressing
Oven baked sweet potato fries
Green bean casserole
Southern-style collard greens
Steamed broccoli
Kale salad
Crispy onion rings
Virgin-islands Desserts
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Favorite Foods of the Virgin Islands
Fungi (pronounced fun-jee) is a kind of dumpling made from salted cornmeal mixed with water and shortening, and frequently, okra. It's generally served as a side-dish with fish or meat dishes.
Callaloo (or Kallaloo) is a soup or stew made from the leaves of the dasheen plant or some other green leafy plant such as taro leaves or spinach. It's usually flavored with things like okra, salted meats, hot and black pepper, fish, onions, and spices.
Johnnycake is a deep-fried bread or biscuit, sometimes made from unleavened dough. It's sometimes baked rather than fried, and may be eaten hot or cold.
Pates (pronounced patties) are pastries enclosing spiced meats, fish, and/or vegetables, then deep fried. They're one of the most common foods of the Virgin Islands as a light snack.
Roti is somewhat similar to a Pate. Originating in India, it's made with a light, fluffy dough wrapped around spiced or curried meats, chicken, or veggies.
Rice and Beans (sometimes called rice and peas). It's generally flavored with herbs and spices, and is one of the most popular foods of the Virgin Islands among local people. Flavored rice by itself (without the beans) is also popular, usually as a side-dish
Conch (pronounced conk) is a large mollusk often served in chowder or as fritters (strips battered and deep-fried, usually served with a sweet, spicy sauce). Conch needs tenderizing, so when you order it, don't be surprised if you hear pounding coming from the kitchen!
Salt Fish is dried, boneless, salted fish (usually cod) which is dense, firm, and meaty from the salting and drying. It can be served many different ways, including fried, in chowders, and in stew.
Curried Goat, Chicken, Oxtail, and Fish are all popular dishes. This is another preparation that has its roots in India.
Jerk is a kind of smokey, spicy barbecue treatment used on chicken, meats, and fish. It originated with the native Arawak tribe, and you'll find it throughout the West Indies.
Fungi (pronounced fun-jee) is a kind of dumpling made from salted cornmeal mixed with water and shortening, and frequently, okra. It's generally served as a side-dish with fish or meat dishes.
Callaloo (or Kallaloo) is a soup or stew made from the leaves of the dasheen plant or some other green leafy plant such as taro leaves or spinach. It's usually flavored with things like okra, salted meats, hot and black pepper, fish, onions, and spices.
Johnnycake is a deep-fried bread or biscuit, sometimes made from unleavened dough. It's sometimes baked rather than fried, and may be eaten hot or cold.
Pates (pronounced patties) are pastries enclosing spiced meats, fish, and/or vegetables, then deep fried. They're one of the most common foods of the Virgin Islands as a light snack.
Roti is somewhat similar to a Pate. Originating in India, it's made with a light, fluffy dough wrapped around spiced or curried meats, chicken, or veggies.
Rice and Beans (sometimes called rice and peas). It's generally flavored with herbs and spices, and is one of the most popular foods of the Virgin Islands among local people. Flavored rice by itself (without the beans) is also popular, usually as a side-dish
Conch (pronounced conk) is a large mollusk often served in chowder or as fritters (strips battered and deep-fried, usually served with a sweet, spicy sauce). Conch needs tenderizing, so when you order it, don't be surprised if you hear pounding coming from the kitchen!
Salt Fish is dried, boneless, salted fish (usually cod) which is dense, firm, and meaty from the salting and drying. It can be served many different ways, including fried, in chowders, and in stew.
Curried Goat, Chicken, Oxtail, and Fish are all popular dishes. This is another preparation that has its roots in India.
Jerk is a kind of smokey, spicy barbecue treatment used on chicken, meats, and fish. It originated with the native Arawak tribe, and you'll find it throughout the West Indies.
Appetizer Cheese wafers 
Serves: 8
Preparation time: 15 minutes
Cooking time:20 minutes
8 ounces grated cheddar cheese 4 ounces unsalted butter, softened
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon Tabasco
1/4 teaspoon Aromat seasoning
1 cup flour
Preheat oven at 325 degrees. Process cheese with the flour. Add butter and spices and process until dough forms a ball. Scrape the side of bowl, and process for a few more seconds to blend.
Roll the dough into 2-inch thick cylinder. Wrap in wax paper. Chill. Slice into 1/4 -inch slices. Place on sheet pan lined with wax paper.
Bake for about 20 minutes, or until wafers are crisp. Cool on rack.
Note: I also roll cylinder in ground almond.
Roll the dough into 2-inch thick cylinder. Wrap in wax paper. Chill. Slice into 1/4 -inch slices. Place on sheet pan lined with wax paper.
Bake for about 20 minutes, or until wafers are crisp. Cool on rack.
Note: I also roll cylinder in ground almond.
Appetizer Baked oysters with wild mushroom ragout
Recipe courtesy John Besh for Food Network Magazine
Serves: 4
2 dozen oysters
For the Aioli:
2 cloves garlic, chopped
2 large egg yolks
2 tablespoons fresh lemon juice
Kosher salt
1 cup extra-virgin olive oil
For the Ragout:
1 cup diced thick-sliced hickory-smoked bacon
1 or 2 shallots, minced
1 cup wild mushrooms, cleaned and sliced
2 cloves garlic, minced
2 tablespoons cold butter, cut into small pieces
Leaves of 1 sprig fresh thyme
Kosher salt and freshly ground pepper
Serves: 4
Preparation time: 30 minutes
Cooking time:10 minutes
For the Oysters2 dozen oysters
For the Aioli:
2 cloves garlic, chopped
2 large egg yolks
2 tablespoons fresh lemon juice
Kosher salt
1 cup extra-virgin olive oil
For the Ragout:
1 cup diced thick-sliced hickory-smoked bacon
1 or 2 shallots, minced
1 cup wild mushrooms, cleaned and sliced
2 cloves garlic, minced
2 tablespoons cold butter, cut into small pieces
Leaves of 1 sprig fresh thyme
Kosher salt and freshly ground pepper
Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
An hour before shucking, scrub the oysters with a stiff brush under cold running water to remove any grit. Set them aside to relax muscles in shell. They will open with more ease.
Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.
Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.
Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.
Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.
Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.
An hour before shucking, scrub the oysters with a stiff brush under cold running water to remove any grit. Set them aside to relax muscles in shell. They will open with more ease.
Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.
Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.
Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.
Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.
Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.
Appetizer Asparagus with lime
Serves: 6
Preparation time: 10 minutes
Cooking time:6 minutes
2 pounds asparagus trimmed 2 tablespoons olive oil
1 teaspoon grated lime rind
2 tablespoons lime juice
2 teaspoons liquid honey
1/4 teaspoon salt
pinch pepper
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
2 tablespoons diced sweet red pepper
In large skillet, simmer asparagus in salted boiling water for 6 minutes or just until tender.
Drain on towels; transfer to platter.
Whisk oil, lime rind and juice, honey, salt and pepper; stir in mint and chives.
Drizzle over asparagus; garnish with red pepper.
From Canada Living Test Kitchen
Drain on towels; transfer to platter.
Whisk oil, lime rind and juice, honey, salt and pepper; stir in mint and chives.
Drizzle over asparagus; garnish with red pepper.
From Canada Living Test Kitchen
Appetizer Napoleon of peekey toe crab and apple
Recipe adapted from Le Bernadin, New York NY
Serves: 2
1 Granny Smith apple
1 vine-ripened tomato
1 tablespoon plus 1 teaspoon thinly sliced fresh chives
4 tablespoons fresh lemon juice
2 1/2 tablespoons sour cream
2 1/2 tablespoons mayonnaise
2 teaspoons curry powder
2 tablespoons milk
freshly ground white pepper
For tuiles:
1/2 stick (1/4 cup) unsalted butter
1/2 cup rice flour
1 tablespoon all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup egg whites (from about 3 large eggs)
1/4 cup heavy cream
Garnish:
julienne strips of tomato,
sliced fresh chives, and curry powder
Serves: 2
Preparation time: 40 minutes
Cooking time:15 minutes
3/4 pound peeky-toe or jumbo lump crab meat 1 Granny Smith apple
1 vine-ripened tomato
1 tablespoon plus 1 teaspoon thinly sliced fresh chives
4 tablespoons fresh lemon juice
2 1/2 tablespoons sour cream
2 1/2 tablespoons mayonnaise
2 teaspoons curry powder
2 tablespoons milk
freshly ground white pepper
For tuiles:
1/2 stick (1/4 cup) unsalted butter
1/2 cup rice flour
1 tablespoon all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup egg whites (from about 3 large eggs)
1/4 cup heavy cream
Garnish:
julienne strips of tomato,
sliced fresh chives, and curry powder
Pick over crab meat to remove any bits of shell and cartilage and if using lump crab meat lightly shred.
Peel and core apple and cut enough into 1/4-inch dice to measure 1/2 cup plus 1 tablespoon.
Peel and seed tomato and cut enough into 1/4-inch dice to measure 1/3 cup. Reserve 1 tablespoon each diced apple and tomato for sauce and in a bowl combine crab meat, remaining diced apple and tomato, 1 tablespoon chives, 3 tablespoons lemon juice, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons mayonnaise, and 1 1/2 teaspoons curry powder, tossing to combine well. Chill filling.
In a bowl whisk together milk and remaining tablespoons lemon juice, sour cream, and mayonnaise and stir in reserved diced apple and tomato, remaining teaspoon chives, 1/2 teaspoon curry powder, and white pepper and salt to taste. Chill sauce while making tuiles.
Make tuiles:
Preheat oven to 350°F. In a small saucepan melt butter over moderate heat and cool slightly. In a bowl whisk together flours, sugar, salt, white pepper, and nutmeg and whisk in whites until just combined. Whisk in cream until just combined and whisk in butter until just combined. On a baking sheet spread 2 teaspoons batter in an arc shape. With a pastry brush spread batter into a 5-inch-long arc, about 1 1/2 inches wide.
Make 3 more arcs with some of remaining batter in same manner, spacing them about 1 inch apart. Bake tuiles in middle of oven until bubbly, crisp, and golden, 3 to 5 minutes.
Carefully transfer tuiles with a thin spatula to a rack to cool and make more tuiles in same manner. (There will be enough batter to make about 26 tuiles, more than you need for the napoleons; leftovers may be used as an hors d'oeuvre.)
Spoon 2 tablespoons filling onto a plate and top with a tuile. Make 2 more layers with 4 tablespoons filling and 2 tuiles. Make 3 more napoleons in same manner. Drizzle sauce around napoleons and garnish with tomato, chives, and curry powder.
Peel and core apple and cut enough into 1/4-inch dice to measure 1/2 cup plus 1 tablespoon.
Peel and seed tomato and cut enough into 1/4-inch dice to measure 1/3 cup. Reserve 1 tablespoon each diced apple and tomato for sauce and in a bowl combine crab meat, remaining diced apple and tomato, 1 tablespoon chives, 3 tablespoons lemon juice, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons mayonnaise, and 1 1/2 teaspoons curry powder, tossing to combine well. Chill filling.
In a bowl whisk together milk and remaining tablespoons lemon juice, sour cream, and mayonnaise and stir in reserved diced apple and tomato, remaining teaspoon chives, 1/2 teaspoon curry powder, and white pepper and salt to taste. Chill sauce while making tuiles.
Make tuiles:
Preheat oven to 350°F. In a small saucepan melt butter over moderate heat and cool slightly. In a bowl whisk together flours, sugar, salt, white pepper, and nutmeg and whisk in whites until just combined. Whisk in cream until just combined and whisk in butter until just combined. On a baking sheet spread 2 teaspoons batter in an arc shape. With a pastry brush spread batter into a 5-inch-long arc, about 1 1/2 inches wide.
Make 3 more arcs with some of remaining batter in same manner, spacing them about 1 inch apart. Bake tuiles in middle of oven until bubbly, crisp, and golden, 3 to 5 minutes.
Carefully transfer tuiles with a thin spatula to a rack to cool and make more tuiles in same manner. (There will be enough batter to make about 26 tuiles, more than you need for the napoleons; leftovers may be used as an hors d'oeuvre.)
Spoon 2 tablespoons filling onto a plate and top with a tuile. Make 2 more layers with 4 tablespoons filling and 2 tuiles. Make 3 more napoleons in same manner. Drizzle sauce around napoleons and garnish with tomato, chives, and curry powder.
Appetizer Dips for endives
Serves: 8
Preparation time: 20 minutes
GUACAMOLE:2 ripe avocados
juice of one lemon
1/2 small red onion, diced
1 tomato, seeded and diced
salt to taste
hot pepper sauce to taste
Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.
BLUE CHEESE DIP:
1/2 pint sour cream
1/4 cup milk
1/3 cup blue cheese, crumbled
2 tablespoons red onion, finely diced
In bowl, combine all the ingredients well. Serve chilled.
SALSA:
1 jalapeno pepper, seeded and chopped
1 large clove garlic, peeled and chopped
1 red bell pepper, seeded and chopped
2 large tomatoes, peeled and finely chopped
1 cucumber, peeled and finely chopped
2 tablespoons olive oil
juice of one lemon or lime
salt and pepper to taste
cilantro or parsley for garnish.
In bowl, combine all the ingredients well. Garnish with parsley or cilantro.
GUACAMOLE:
Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.
BLUE CHEESE DIP:
In bowl, combine all the ingredients well. Serve chilled.
SALSA:
In bowl, combine all the ingredients well. Garnish with parsley or cilantro.
Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.
BLUE CHEESE DIP:
In bowl, combine all the ingredients well. Serve chilled.
SALSA:
In bowl, combine all the ingredients well. Garnish with parsley or cilantro.
Appetizer Broiled crab meltaways
Serves: 3
Preparation time: 10 minutes
Cooking time:15 minutes
6 English muffins cut in halves7 ounces crabmeat
4 ounces butter
7 ounces old English sharp Cheddar cheese
2 tablespoons mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
Mix all ingredients well. Spread on English muffin halves. Chill or freeze for future use.
Broil until golden brown. Cut muffins into quarters. Muffin halves can also be served as a luncheon.
Broil until golden brown. Cut muffins into quarters. Muffin halves can also be served as a luncheon.
Main Caribbean conch stew
Serves: 4
Preparation time: 20 minutes
Cooking time:50 minutes
2 large conchs, cleaned1/2 large onion, diced
1 large tomato, diced
4 medium potatoes, peeled and cut into small cubes
1 lime
1 1/2 tsp thyme
1/2 cup vegetable oil
1/4 cup all-purpose flour
2 tbsp tomato paste
pepper sauce or red pepper flakes to taste
2 tsp salt
1/2 tsp ground pepper
7 cups water
Tenderize the conch to 1/8-inch thickness, using a meat mallet.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the potatoes, tomato paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the potatoes are done, about 30 minutes.
Taste and add more salt and pepper if necessary.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the potatoes, tomato paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the potatoes are done, about 30 minutes.
Taste and add more salt and pepper if necessary.
Main Fish and fungi
Serves: 4
Preparation time:30 minutes
Cooking time:40 minutes
2 tablespoons vegetable oil1 large onion, diced
1 green bell pepper, diced
1 habanero or Scotch bonnet pepper (or substitute other fresh hot peppers), minced
1 rib celery, diced
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1¼ teaspoon salt, plus additional to taste
2 tablespoons white vinegar
1 cup canned crushed or puréed tomatoes
1 tablespoon tomato paste
1 cup cornmeal
1 tablespoon butter
3/4 cup thickly sliced okra (fresh or frozen), cooked
2 limes, juiced
2 pounds boneless red snapper fillets
Heat oil in large sauté pan over medium heat. Add onion, peppers, celery, garlic, thyme and ¼ teaspoon salt. Cook until tender and starting to brown, about 10 minutes. Add vinegar, tomatoes, tomato paste and ¼ cup water. Reduce heat to low, and cook 10 minutes. Add salt to taste. Reserve sauce.
To make fungi, bring 2 cups water and 1 teaspoon salt to boil. Whisking constantly, gradually add cornmeal in thin stream. Reduce heat to low. Simmer, stirring frequently, until it holds its shape on a spoon but the cornmeal is tender, at least 15 minutes. Add more water if it becomes thick but the cornmeal is still tough. Add butter and okra. Add salt to taste.
In a wide saucepan, bring 8 cups water to boil. Add lime juice, and reduce heat to low. Add fish. Simmer 10 minutes, or until it flakes easily with fork. Drain well.
To serve, put 2 scoops fungi and a fish fillet on each plate. Spoon sauce over and around fish.
To make fungi, bring 2 cups water and 1 teaspoon salt to boil. Whisking constantly, gradually add cornmeal in thin stream. Reduce heat to low. Simmer, stirring frequently, until it holds its shape on a spoon but the cornmeal is tender, at least 15 minutes. Add more water if it becomes thick but the cornmeal is still tough. Add butter and okra. Add salt to taste.
In a wide saucepan, bring 8 cups water to boil. Add lime juice, and reduce heat to low. Add fish. Simmer 10 minutes, or until it flakes easily with fork. Drain well.
To serve, put 2 scoops fungi and a fish fillet on each plate. Spoon sauce over and around fish.
Main Fried chicken
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
1 large (3 pounds) whole chicken, cut into eight pieces 2 cups flour
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry thyme
2 eggs
2 cups of milk
Canola oil for frying
Thoroughly wash the chicken pieces and reserve on paper towel to dry.
Combine the flour with half (half a teaspoon) of the salt and place in a large bowl and reserve.
Combine all remaining dry spices and herbs in a small bowl. Season chicken pieces and mix well.
In a separate bowl combine the two eggs with the milk and whisk. Dip the chicken in the milk and egg mixture and then into the flour.
Repeat and reserve the chicken pieces.
Using a deep fryer or a large cast iron pan with high sides, fill the pan until it is almost half filled with the oil.
Heat the pan over medium high.
Place 4 pieces of the chicken into the pan and let them cook for 6 to 8 minutes. Turn the chicken over and cook another 6 - 10 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove the chicken and reserve.
Fry the last four pieces of chicken in the same manner. Serve the chicken warm.
Combine the flour with half (half a teaspoon) of the salt and place in a large bowl and reserve.
Combine all remaining dry spices and herbs in a small bowl. Season chicken pieces and mix well.
In a separate bowl combine the two eggs with the milk and whisk. Dip the chicken in the milk and egg mixture and then into the flour.
Repeat and reserve the chicken pieces.
Using a deep fryer or a large cast iron pan with high sides, fill the pan until it is almost half filled with the oil.
Heat the pan over medium high.
Place 4 pieces of the chicken into the pan and let them cook for 6 to 8 minutes. Turn the chicken over and cook another 6 - 10 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove the chicken and reserve.
Fry the last four pieces of chicken in the same manner. Serve the chicken warm.
Main Chicken salad and avocados
Serves: 8
Preparation time: 15 minutes
Cooking time:None
6 tablespoons vinegar 1 tablespoon gin
4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon white pepper
6 cooked chicken breasts or chicken thighs
2 ripe avocados
2 teaspoons lemon juice
8 slices blanched and peeled tomatoes
4 teaspoons sour cream
1 bunch watercress
Combine vinegar, gin, olive oil, salt, sugar, and pepper. Skin, bone, and cube the chicken.
Marinate in dressing for 10 to 15 minutes. Peel avocados and cut into wedges; season to taste with salt pepper, and lemon juice.
Spoon marinated chicken on each plate; decorate with wedges of avocado, tomato slices, dollops of sour cream or creme fraiche, and watercress.
Marinate in dressing for 10 to 15 minutes. Peel avocados and cut into wedges; season to taste with salt pepper, and lemon juice.
Spoon marinated chicken on each plate; decorate with wedges of avocado, tomato slices, dollops of sour cream or creme fraiche, and watercress.
Main Brochettes of pork with rosemary
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
1 pound lean boneless pork, cubed For marinade:
1/2 cup dry white wine
1 teaspoon minced garlic
1 teaspoon chopped rosemary leaves
1 teaspoon chopped parsley
1 teaspoon grated lemon rind
1/4 ground black pepper
1/2 cup olive oil
1/4 wine vinegar
Combine marinade ingredients in a glass bowl. Mix pork cubes into marinade for 1 hour. Remove pork from marinade, and thread through skewers. Broil on a charcoal grill.
Main Barbecued pork loin
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
For the barbecue sauce: 2 teaspoons corn oil
1/2 cup yellow onions, diced
2 teaspoons garlic, finely chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup ketchup
1 cup cider vinegar
1/4 cup soy sauce
1/4 cup light brown sugar
2 teaspoons Worcestershire sauce
1 boned loin of pork, 3 to 3 ½ pounds
2 cloves of garlic, peeled and slivered
salt and freshly ground black pepper to taste
Preheat oven to 350 degrees.
Place oil, onion, chopped garlic, cumin cayenne pepper in a dutch.
Cook over low heat while stirring for 5 minutes. Add the remaining ingredients. Simmer for 10 minutes. Remove from heat. Set aside.
Line a roasting pan with foil. Season pork loin with salt and pepper. Place in the roasting pan.
Spoon 1 cup of the barbecue sauce over pork. Place in oven.
Baste with additional sauce every 20 minutes until roast is done and all sauce is used, about 1 1/2 hours or until the center of roast has reached a temperature of 155 degrees.
Let roast rest 15 to 20 minutes, loosely covered with aluminum foil. Place pan juices in a bowl and set aside for 5 minutes.
Skim off any fat that rises on top.
Stir in any natural juices that are released from pork roast. Heat sauce and serve alongside pork.
Remove any fat. Slice the roast. Serve with the sauce.
Place oil, onion, chopped garlic, cumin cayenne pepper in a dutch.
Cook over low heat while stirring for 5 minutes. Add the remaining ingredients. Simmer for 10 minutes. Remove from heat. Set aside.
Line a roasting pan with foil. Season pork loin with salt and pepper. Place in the roasting pan.
Spoon 1 cup of the barbecue sauce over pork. Place in oven.
Baste with additional sauce every 20 minutes until roast is done and all sauce is used, about 1 1/2 hours or until the center of roast has reached a temperature of 155 degrees.
Let roast rest 15 to 20 minutes, loosely covered with aluminum foil. Place pan juices in a bowl and set aside for 5 minutes.
Skim off any fat that rises on top.
Stir in any natural juices that are released from pork roast. Heat sauce and serve alongside pork.
Remove any fat. Slice the roast. Serve with the sauce.
Main Pork tenderloin with raisin sauce
Serves: 6
Preparation time: 20 minutes
Cooking time:1 hour
1/2 cup raisins 1 cup dry red wine
3 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
1 1/2 cups low salt chicken broth
3 tablespoons olive oil
3 8- to 10-ounce pork tenderloins
1 cup chopped onion
6 shallots, peeled and minced
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
2 tablespoons butter
Place raisins in wine in a small saucepan and let stand for 1 hour or refrigerated overnight.
Add brown sugar and 1 tablespoon balsamic vinegar to raisin mixture. Boil over high heat until liquid is reduced to 1 tablespoon. Add chicken broth and continue to boil until mixture is reduced by half. (Can be prepared up to 2 days ahead of time.)
Preheat oven to 450 degrees.
Heat olive oil in a heavy, large oven-proof skillet over medium heat. Add tenderloins, and cook until browned on bottom. Add onions and shallots and continue to cook until pork is brown on all sides ans onions are tender. (About 6-8 minutes). Next add garlic. Place skillet in oven and cook pork until meat is done, about 5 minutes.
Transfer pork to platter. Add the raisin mixture to skillet. Boil, scraping up any brown bits in the skillet. Add remaining balsamic vinegar. Boil sauce for a minute.
Remove from heat and whisk in the butter. Season with salt and pepper. Slice pork and serve with sauce.
Add brown sugar and 1 tablespoon balsamic vinegar to raisin mixture. Boil over high heat until liquid is reduced to 1 tablespoon. Add chicken broth and continue to boil until mixture is reduced by half. (Can be prepared up to 2 days ahead of time.)
Preheat oven to 450 degrees.
Heat olive oil in a heavy, large oven-proof skillet over medium heat. Add tenderloins, and cook until browned on bottom. Add onions and shallots and continue to cook until pork is brown on all sides ans onions are tender. (About 6-8 minutes). Next add garlic. Place skillet in oven and cook pork until meat is done, about 5 minutes.
Transfer pork to platter. Add the raisin mixture to skillet. Boil, scraping up any brown bits in the skillet. Add remaining balsamic vinegar. Boil sauce for a minute.
Remove from heat and whisk in the butter. Season with salt and pepper. Slice pork and serve with sauce.
Main Crown roast of pork with stuffing
This is a spectacular main-course. Ask the butcher to grind any pork trimmings that will be used in the stuffing.
Serves: 10
1 8-pound crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon crumbled dried sage
1/2 teaspoon ground black pepper
1 1/2 cups canned beef broth
Recipe of APPLE AND PORK STUFFING
For gravy:
1 cup apple cider
4 teaspoons cornstarch
2 tablespoons applejack brandy or brandy
Serves: 10
Preparation time: 20 minutes
Cooking time:2 hours
For pork: 1 8-pound crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon crumbled dried sage
1/2 teaspoon ground black pepper
1 1/2 cups canned beef broth
Recipe of APPLE AND PORK STUFFING
For gravy:
1 cup apple cider
4 teaspoons cornstarch
2 tablespoons applejack brandy or brandy
Make pork:
Transfer crown roast of pork to large rimmed baking sheet. Brush pork with oil. Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover and refrigerate overnight.
Preheat oven to 450 degrees. Fill pork cavity with enough stuffing to mound in center. Roast pork 20 minutes. Reduce temperature to 325 degrees. Continue roasting until thermometer inserted into center of pork meat registers 150 degrees about 1 hour 50 minutes. Continue roasting until thermometer inserted into center of pork and stuffing registers 155 degrees. Transfer roast to platter.
For gravy:
Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Transfer pan juices to medium saucepan. Spoon fat off top of pan juices. Add remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauceboat. Carve roast between bones to separate chops. Serve with stuffing and gravy.
Transfer crown roast of pork to large rimmed baking sheet. Brush pork with oil. Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover and refrigerate overnight.
Preheat oven to 450 degrees. Fill pork cavity with enough stuffing to mound in center. Roast pork 20 minutes. Reduce temperature to 325 degrees. Continue roasting until thermometer inserted into center of pork meat registers 150 degrees about 1 hour 50 minutes. Continue roasting until thermometer inserted into center of pork and stuffing registers 155 degrees. Transfer roast to platter.
For gravy:
Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Transfer pan juices to medium saucepan. Spoon fat off top of pan juices. Add remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauceboat. Carve roast between bones to separate chops. Serve with stuffing and gravy.
Main Cream of pumpkin soup
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
2 tablespoons butter 2 tablespoons flour
1 tablespoon minced onions
2 1/2 cups chicken stock
2 cups peeled pumpkin, cut into pieces
1 bay leaf
pinch of saffron
1/2 teaspoon lemon juice
1/4 teaspoon nutmeg
to taste salt and pepper
1 cup light cream
1 ounce butter
In a soup pot, melt butter, add the flour and stir over medium heat for 3 minutes. Mix in the onions and cook for 2 more minutes.
Whisk in the chicken stock. Add pumpkin pieces and simmer for 20 minutes.
Add bay leaf, saffron, lemon juice, nutmeg, salt and pepper.
Puree soup in a blender. Stir in the light cream and butter. Serve hot.
Whisk in the chicken stock. Add pumpkin pieces and simmer for 20 minutes.
Add bay leaf, saffron, lemon juice, nutmeg, salt and pepper.
Puree soup in a blender. Stir in the light cream and butter. Serve hot.
Main Blueberry-buckwheat pancakes
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
3/4 cup all purpose flour 1/2 cup buckwheat flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk
2 teaspoons canola oil
2 large eggs, separated
melted butter
1 1/2 cups fresh blueberries or frozen, unthawed
Mix first 6 ingredients in a large bowl.
Stir in buttermilk, oil and egg yolks.
Using an electric mixer, beat egg whites until medium-firm peaks form. Gently fold egg whites into batter.
Heat a heavy large skillet over medium-high heat; lightly brush skillet with melted butter. Drop batter by ¼ cupfuls into skillet; spread to 4 inch rounds. Sprinkle 2 tablespoons blueberries over each round. Cook until tops are covered with small bubbles and bottom are golden, about 2 minutes. Turn and cook until second sides are golden, about 1 minute.
Repeat with remaining batter and blueberries, brushing skillet with melted butter for each batch.
Stir in buttermilk, oil and egg yolks.
Using an electric mixer, beat egg whites until medium-firm peaks form. Gently fold egg whites into batter.
Heat a heavy large skillet over medium-high heat; lightly brush skillet with melted butter. Drop batter by ¼ cupfuls into skillet; spread to 4 inch rounds. Sprinkle 2 tablespoons blueberries over each round. Cook until tops are covered with small bubbles and bottom are golden, about 2 minutes. Turn and cook until second sides are golden, about 1 minute.
Repeat with remaining batter and blueberries, brushing skillet with melted butter for each batch.
Main Sherried chicken thighs
Serves: 4
Preparation time: 15 minutes
Cooking time:40 minutes
8 chicken thighs salt and white pepper to taste
2 teaspoons olive oil
3/4 cup dry sherry
1/4 cup tarragon vinegar
2 cloves minced garlic
1/4 cup water
Rinse the chicken thighs and pat dry. Sprinkle with salt and pepper. In a large skillet, over medium high heat, heat olive oil. Add thighs, and cook until golden brown on both sides, about 10 minutes.
Add remaining ingredients; boil 1 minute. Reduce heat to medium, cover and cook 15 minutes.
Uncover and continue cooking until thighs are tender. Transfer thighs to a serving dish. Spoon off the pan drippings; add the water and cook, stirring constantly. Pour over thighs and serve immediately.
Add remaining ingredients; boil 1 minute. Reduce heat to medium, cover and cook 15 minutes.
Uncover and continue cooking until thighs are tender. Transfer thighs to a serving dish. Spoon off the pan drippings; add the water and cook, stirring constantly. Pour over thighs and serve immediately.
Main The ultimate bran muffins
Serves: 12
Preparation time: 20 minutes
Cooking time:20 minutes
1 1/2 cups natural bran 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 egg
3/4 cup brown sugar
1/4 cup oil
1 cup buttermilk or sour milk*
2 tablespoon molasses
1/2 cup raisins
1/2 cup dried apricots, sliced
Preheat oven to 375 degrees.
Combine bran, flour, baking soda, salt and baking powder in mixing bowl.
Beat egg, brown sugar, oil, buttermilk, molasses, together.
Add liquid ingredients to dry and stir just until moistened. Fold in the raisins and apricots.
Fill greased a 12-muffin tin 3/4 full.
Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
Remove muffins from cups while hot. Transfer muffins on a rack to cool.
* add 1 tablespoon vinegar to regular milk
Combine bran, flour, baking soda, salt and baking powder in mixing bowl.
Beat egg, brown sugar, oil, buttermilk, molasses, together.
Add liquid ingredients to dry and stir just until moistened. Fold in the raisins and apricots.
Fill greased a 12-muffin tin 3/4 full.
Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
Remove muffins from cups while hot. Transfer muffins on a rack to cool.
* add 1 tablespoon vinegar to regular milk
Main Turkey croquettes
Serves: 12
Preparation time: 30 minutes
Cooking time:15 minutes
2 cups bread crumbs1 large egg
2 tablespoons water
2 cups mashed potatoes
2 cups stuffing
2 cups chopped cooked turkey
4 to 6 tablespoons olive oil, as needed
To serve:
Cranberry sauce
Warm turkey gravy
In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.
In a small bowl, beat together the egg and water.
In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.
Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.
In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.
Serve hot with cranberry sauce and/or warm gravy.
In a small bowl, beat together the egg and water.
In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.
Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.
In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.
Serve hot with cranberry sauce and/or warm gravy.
Side Dish Toasted corn with cherry tomato and edamame salad
A delicious , fresh, easy salad to make.
Serves: 4
5 Tbs. extra-virgin olive oil
2-1/4 cups fresh corn kernels (from about 3 medium ears)
2 Tbs. plain low-fat yogurt
2 Tbs. fresh lemon juice
1 tsp. clover honey
1/2 tsp. minced garlic
Kosher salt
Freshly ground black pepper
1 heaping cup quartered cherry tomatoes (about 15)
1/4 cup very thinly sliced fresh mint
1/4 cup very thinly sliced fresh basil
Serves: 4
Preparation time:30 minutes
Cooking time:30 minutes
1 cup frozen shelled edamame5 Tbs. extra-virgin olive oil
2-1/4 cups fresh corn kernels (from about 3 medium ears)
2 Tbs. plain low-fat yogurt
2 Tbs. fresh lemon juice
1 tsp. clover honey
1/2 tsp. minced garlic
Kosher salt
Freshly ground black pepper
1 heaping cup quartered cherry tomatoes (about 15)
1/4 cup very thinly sliced fresh mint
1/4 cup very thinly sliced fresh basil
Cook the edamame according to package directions. Drain and set aside to cool completely.
Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.
In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.
In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and toss again. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.
Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.
In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.
In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and toss again. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.
Side Dish Kale and brussels sprout salad with walnuts parmesan and lemon-mustard dressing
This wonderful salad is even better the next day.
Inspired by Bon Appètit.
Serves: 6
1 cup raw almonds with skins or walnuts, chopped
1 pound brussels sprouts, trimmed, halved and thinly sliced
1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
1 cup coarsely grated Parmigiano Reggiano or Pecorino
For the Dressing
1/4 cup fresh lemon juice, from about 2 lemons
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, from one large shallot
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Serves: 6
Preparation time:25 minutes
Cooking time:5 minutes
For the Salad1 cup raw almonds with skins or walnuts, chopped
1 pound brussels sprouts, trimmed, halved and thinly sliced
1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
1 cup coarsely grated Parmigiano Reggiano or Pecorino
For the Dressing
1/4 cup fresh lemon juice, from about 2 lemons
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, from one large shallot
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 350°F. Line a baking sheet with aluminum foil for easy clean-up. Bake the walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
Combine the brussels sprouts and kale in a large bowl.
Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.
Combine the brussels sprouts and kale in a large bowl.
Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.
Side Dish Oven baked sweet potato fries
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 pounds sweet potatoes, about 3 large ones1/4 cup olive or other vegetable oil
1 teaspoon salt
1-2 tablespoon spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, garam masala, Cajun seasoning, etc.
Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Mix well, so all pieces are coated with oil and spices.
Place a baking sheet inthe oven to preheat.
Spread the sweet potatoes out in a single layer on the preheating the baking sheet, to help the fries get crisp.
Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Mix well, so all pieces are coated with oil and spices.
Place a baking sheet inthe oven to preheat.
Spread the sweet potatoes out in a single layer on the preheating the baking sheet, to help the fries get crisp.
Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.
Side Dish Green bean casserole
Serves: 4
Preparation time:30 minutes
Cooking time:1 hour
FOR THE TOPPING:2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
FOR BEANS AND SAUCE:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Side Dish Southern-style collard greens
Serves: 4
Preparation time: 10 minutes
Cooking time:1 hour
1 tablespoon olive oil1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.
Side Dish Steamed broccoli
Broccoli can be prepared ahead by this method. Refrigerated steamed broccoli can be reheated by tossing in a skillet on medium high with a scant amount of oil or butter, or by means of a brief session in the microwave. Steamed broccoli can also be served at room temperature or chilled and used in a salad.
Optional garnishes should be of a contrasting color: roasted sesame seeds, minced white parts of green onion, etc.
VARIATION: Sometimes I steam another vegetable along with the broccoli. Yellow onion, sliced thick, works particularly well. Carrot sticks, radish halves, daikon sticks, summer squash all work well. Cut the additional vegetable to pieces about the same size as the broccoli pieces, or smaller.
Recipe adapted from http://www.stephencooks.com/
Serves: 4
2 - 4 tablespoons fresh herbs (optional), minced (suggestions: tarragon, thyme, dill, basil, oregano)
2 green onions (optional), chopped
2 or3 cloves garlic, (optional), minced
1 tablespoon olive oil (optional)
Balsamic vinegar to taste (optional)
Salt and pepper to taste
Serves: 4
Preparation time: 15 minutes
Cooking time:5 minutes
1 medium bunch broccoli - about 9 ounces2 - 4 tablespoons fresh herbs (optional), minced (suggestions: tarragon, thyme, dill, basil, oregano)
2 green onions (optional), chopped
2 or3 cloves garlic, (optional), minced
1 tablespoon olive oil (optional)
Balsamic vinegar to taste (optional)
Salt and pepper to taste
1. Trim broccoli: cut the last 1/4 inch from the end of the stalks and use a paring knife to trim any gnarly stumps or little branches from the stalks.
2. Using a vegetable peeler, peel the tough outer skin from the stalks, starting at the base of the flower and going to the end of the stalks. Some larger stalks have a fairly thick skin and may need two passes of the peeler. (You can tell when you got it all when the inner flesh of the stalk is exposed -- it has a softer wet-green look, with no fibers visible and a texture like a cut radish or potato.)
3. Cut the broccoli pieces crosswise into three pieces: the flower and two pieces of stalk about 2 1/2 - 3" long. Divide the flowers from each other as necessary and halve or quarter the stalk pieces lengthwise so that the pieces are all about the same size (for uniform cooking).
4. Place the broccoli in a steamer basket in a pan with about 3/4" of rapidly boiling water. Cover tightly and steam for 5 min.
5. Remove broccoli to a bowl. Add any of the optional ingredients you are using and toss with tongs briefly to mix.
6. Season to taste and allow to rest, partially covered, for a few minutes.
2. Using a vegetable peeler, peel the tough outer skin from the stalks, starting at the base of the flower and going to the end of the stalks. Some larger stalks have a fairly thick skin and may need two passes of the peeler. (You can tell when you got it all when the inner flesh of the stalk is exposed -- it has a softer wet-green look, with no fibers visible and a texture like a cut radish or potato.)
3. Cut the broccoli pieces crosswise into three pieces: the flower and two pieces of stalk about 2 1/2 - 3" long. Divide the flowers from each other as necessary and halve or quarter the stalk pieces lengthwise so that the pieces are all about the same size (for uniform cooking).
4. Place the broccoli in a steamer basket in a pan with about 3/4" of rapidly boiling water. Cover tightly and steam for 5 min.
5. Remove broccoli to a bowl. Add any of the optional ingredients you are using and toss with tongs briefly to mix.
6. Season to taste and allow to rest, partially covered, for a few minutes.
Side Dish Kale salad
Kale is among the most nutrient-dense commonly eaten vegetables.
Serves: 4
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
1 minced shallot
salt and pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino, Asiago or Parmesan
Serves: 4
Preparation time: 15 minutes
4-6 cups kale, loosely packed kale leaves juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
1 minced shallot
salt and pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino, Asiago or Parmesan
Wash and spin dry the kale leaves and chop finely.
Whisk together lemon juice, olive oil, garlic, shallot, salt, pepper, and a generous pinch of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Toss again, and top with remaining cheese.
Whisk together lemon juice, olive oil, garlic, shallot, salt, pepper, and a generous pinch of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Toss again, and top with remaining cheese.
Side Dish Crispy onion rings
Serves: 4
Preparation time: 30 minutes
Cooking time:15 minutes
2 medium Spanish onions 1 cup milk or buttermilk
3/4 teaspoon salt
1/2 teaspoon Spanish paprika
1/2 teaspoon garlic salt
a pinch cayenne
1 cup all-purpose flour
1/4 teaspoon ground pepper
vegetable oil for deep-frying
Peel and cut the onions into 1/4-inch thick slices; separate into rings. In shallow bowl, stir together milk or buttermilk and ½ teaspoon of the salt; add onion rings and soak for 30 minutes, stirring occasionally.
In a bag, combine flour, remaining salt and pepper. Add onion rings in batches and shake to coat.
In deep-fryer or large saucepan, heat 2 inches oil to 375 degrees. Deep-fry rings, in batches without crowding for about 3 minutes or until golden brown.
Drain and keep warm on paper towel-lined baking dish in 250 degree oven
In a bag, combine flour, remaining salt and pepper. Add onion rings in batches and shake to coat.
In deep-fryer or large saucepan, heat 2 inches oil to 375 degrees. Deep-fry rings, in batches without crowding for about 3 minutes or until golden brown.
Drain and keep warm on paper towel-lined baking dish in 250 degree oven
Dessert Apple-butterscotch pie
Serves: 8
Preparation time: 30 minutes
Cooking time:45 minutes
Basic Pie crust for a Double-Crust Pie 1 cup packed light brown sugar
1/4 cup half-and-half
5 tablespoons unsalted butter
1 teaspoon vanilla extract
7 medium Granny Smith apples, peeled, cored, and cut into 1/4-inch wedges
1 tablespoon fresh lemon juice
3 tablespoons cornstarch
grated zest of 1/2 lemon
grated zest of 1/4 orange, optional
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon all-purpose flour
Preheat the oven to 375 degrees .
In a small saucepan, stir 3/4 cup of the brown sugar and
the half-and-half over medium heat until the sugar dissolves.
Remove from the heat and add the butter and the vanilla.
Stir until the butter melts. Set the butterscotch mixture aside to cool completely.
In a medium bowl, toss the apples with the lemon juice.
Add the remaining 1/4 cup brown sugar, the cornstarch, lemon zest,
and the orange zest (if using), cinnamon, allspice and nutmeg.
On a lightly floured work surface, roll out the larger disk of dough into a
13-inch round about 1/8 inch thick. Fold the dough in half.
Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan.
Sprinkle the bottom of the dough with the flour.
Fill the pie pan with the apple mixture.
Pour the cooled butterscotch mixture over the apples.
On a lightly floured work surface, roll out the remaining pie dough into
a 10- to 11-inch round about 1/8 inch thick.
Fold the dough in half, and gently unfold over the apples to cover the filling.
Using scissors or a sharp knife, trim the edges of the 2 pie crusts to a 1-inch overhang.
Pinching the 2 crusts together, fold the dough under itself so the edge of
the fold is flush with the edge of the pie pan.
Flute the crust around the edges of the pan.
Cut a few slits in the top crust so the steam can escape.
Bake until golden brown and the juices are bubbling (look into the slits to check), about 45 minutes.
Cool completely on a wire cake rack.
In a small saucepan, stir 3/4 cup of the brown sugar and
the half-and-half over medium heat until the sugar dissolves.
Remove from the heat and add the butter and the vanilla.
Stir until the butter melts. Set the butterscotch mixture aside to cool completely.
In a medium bowl, toss the apples with the lemon juice.
Add the remaining 1/4 cup brown sugar, the cornstarch, lemon zest,
and the orange zest (if using), cinnamon, allspice and nutmeg.
On a lightly floured work surface, roll out the larger disk of dough into a
13-inch round about 1/8 inch thick. Fold the dough in half.
Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan.
Sprinkle the bottom of the dough with the flour.
Fill the pie pan with the apple mixture.
Pour the cooled butterscotch mixture over the apples.
On a lightly floured work surface, roll out the remaining pie dough into
a 10- to 11-inch round about 1/8 inch thick.
Fold the dough in half, and gently unfold over the apples to cover the filling.
Using scissors or a sharp knife, trim the edges of the 2 pie crusts to a 1-inch overhang.
Pinching the 2 crusts together, fold the dough under itself so the edge of
the fold is flush with the edge of the pie pan.
Flute the crust around the edges of the pan.
Cut a few slits in the top crust so the steam can escape.
Bake until golden brown and the juices are bubbling (look into the slits to check), about 45 minutes.
Cool completely on a wire cake rack.
Dessert Blueberry supreme
Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
One recipe Quick and easy pie crust 8 ounces cream cheese, softened
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1 pound blueberries
1 tablespoon cornstarch
1 cup sugar
garnish with whipped cream
Preheat oven to 375 degrees.
In a mixing bowl, beat cream cheese, eggs, sugar and vanilla until smooth and creamy.
Pour into crust. Bake for 15 minutes.
In a medium saucepan, combine blueberries, cornstarch and sugar.
Cook over low heat until thick and bubbly. Spread over pie crust. Chill. Decorate top with whipped cream.
In a mixing bowl, beat cream cheese, eggs, sugar and vanilla until smooth and creamy.
Pour into crust. Bake for 15 minutes.
In a medium saucepan, combine blueberries, cornstarch and sugar.
Cook over low heat until thick and bubbly. Spread over pie crust. Chill. Decorate top with whipped cream.
Dessert Strawberry cheesecake with rhubarb sauce
Serves: 12
Preparation time:30 minutes
Cooking time:1 hour
2 cups sugar cookie crumbs 4 tablespoons butter, melted
1 cup strawberries, hulled and coarsely mashed
1 tablespoon sugar
1 teaspoon fresh lemon juice
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla
8 ounces sour cream
4 large eggs
Rhubarb Sauce:
1 pound rhubarb
1 cup sugar
1/4 cup water
1 teaspoon lemon juice
Combine rhubarb, sugar, water and lemon juice. Bring to boil; reduce heat and simmer until very tender. Cool slightly. Purée in food processor or blender and refrigerate.
Preheat oven to 350 degrees. Combine cookie crumbs and melted butter. Press into the bottom and up the sides of a 9 inch springform pan. Bake 5 minutes.
Remove from oven and cool. Stir together the mashed strawberries, 1 tablespoon sugar and the lemon juice. Beat cream cheese, sugar, vanilla and sour cream together until smooth. Beat in eggs, one at a time. Swirl in strawberries with a spoon, being careful not to mix too much. Pour into prepared crust. Bake 1 hour or until the edges are puffed and set and the center does not move anymore when slightly shaken. Cool in the pan on a rack.
Refrigerate. To serve, wet a knife in warm water and run around the edge between the cake and the outer ring. Remove the ring. Serve in wedges with Rhubarb Sauce.
Preheat oven to 350 degrees. Combine cookie crumbs and melted butter. Press into the bottom and up the sides of a 9 inch springform pan. Bake 5 minutes.
Remove from oven and cool. Stir together the mashed strawberries, 1 tablespoon sugar and the lemon juice. Beat cream cheese, sugar, vanilla and sour cream together until smooth. Beat in eggs, one at a time. Swirl in strawberries with a spoon, being careful not to mix too much. Pour into prepared crust. Bake 1 hour or until the edges are puffed and set and the center does not move anymore when slightly shaken. Cool in the pan on a rack.
Refrigerate. To serve, wet a knife in warm water and run around the edge between the cake and the outer ring. Remove the ring. Serve in wedges with Rhubarb Sauce.
Dessert Blueberry-lemon bundt cake
Serves: 12
Preparation time: 15 minutes
Cooking time:45 minutes
1-1/2 cups fresh blueberries 2 tablespoons flour
1 lemon cake mix
1 cup sour cream
4 large eggs
Preheat oven to 350 degrees.
Grease and flour Bundt pan. Sprinkle flour over blueberries. Combine dry cake mix and sour cream. Add eggs, one at a time, beating at low speed. Beat at medium speed until smooth.
Bake for 45 minutes. Cool on rack for 15 minutes. Remove from pan.
Grease and flour Bundt pan. Sprinkle flour over blueberries. Combine dry cake mix and sour cream. Add eggs, one at a time, beating at low speed. Beat at medium speed until smooth.
Bake for 45 minutes. Cool on rack for 15 minutes. Remove from pan.
Dessert Swiss roll
Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
3/4 cup sugar 4 egg yolks
4 tablespoons milk, warm
1 teaspoon vanilla
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup flour, all purpose
2 teaspoons baking powder
Filling:
12 ounces apricot jam
Preheat oven to 375 degrees.
Cover the bottom of a 12-by-16 inch jelly roll pan with parchment paper.
Grease and flour the bottom and sides of pan. In bowl of an electric mixer, beat sugar, egg yolks, and milk until light and creamy. Beat egg whites with cream of tartar until medium firm. Combine flour and baking powder.
Fold flour in egg yolk mix alternately with egg whites. Spread cake mix over the whole surface of pan.
Bake 12 minutes or until center of cake is set. Sprinkle a clean towel with confectioner's sugar.
Turn the cake over towel. Roll into a jelly roll. Cool. Unroll and fill with apricot jam.
Roll again and cool before serving.
Cover the bottom of a 12-by-16 inch jelly roll pan with parchment paper.
Grease and flour the bottom and sides of pan. In bowl of an electric mixer, beat sugar, egg yolks, and milk until light and creamy. Beat egg whites with cream of tartar until medium firm. Combine flour and baking powder.
Fold flour in egg yolk mix alternately with egg whites. Spread cake mix over the whole surface of pan.
Bake 12 minutes or until center of cake is set. Sprinkle a clean towel with confectioner's sugar.
Turn the cake over towel. Roll into a jelly roll. Cool. Unroll and fill with apricot jam.
Roll again and cool before serving.
Dessert marionberry pie
Marionberries, a type of blackberry hybrid developed by the USDA Agricultural Research Service and Oregon State University, are glossy, black-purple, conical berries with a somewhat tart flavor (though sweeter than the traditional blackberry). The voluminous annual early summer crop results in abundant marionberry pies, jams, jellies and more sweet-tart concoctions. Once the cooked berries have turned a reddish color, you'll know your pie is done, complete with a sweet crumb topping to balance the berries' tartness.
Serves: 8
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 cup shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon apple cider vinegar
3 to 4 tablespoons ice water
Filling:
5 1/2 cups marionberries (if marionberries are not available, blackberries can be used)
3/4 cup granulated sugar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup cornstarch
Topping:
3/4 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
Pinch kosher salt
5 tablespoons unsalted butter, cold, cut into small pieces
Vanilla ice cream, for serving
Serves: 8
Preparation time:15 minutes
Cooking time:1 hour 25 minutes
1 1/4 cups all-purpose flour, plus more for dusting1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 cup shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon apple cider vinegar
3 to 4 tablespoons ice water
Filling:
5 1/2 cups marionberries (if marionberries are not available, blackberries can be used)
3/4 cup granulated sugar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup cornstarch
Topping:
3/4 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
Pinch kosher salt
5 tablespoons unsalted butter, cold, cut into small pieces
Vanilla ice cream, for serving
For the crust:
Put the flour, granulated sugar and salt in the bowl of a food processor. Pulse a couple of times to mix. Add the shortening and pulse to combine. Add the butter and pulse until the mixture is coarse and a few pieces of butter are still visible. Add the apple cider vinegar and 2 tablespoons ice water. Pulse to combine. Add more water, 1 tablespoon at a time, until the dough just comes together. Shape into a disk, wrap in plastic and refrigerate 1 hour or overnight.
Roll the dough on a lightly floured surface about 11 inches in diameter and 1/8-inch thick, to fit a 9-inch pie plate. Place in the pie pan, trim and decoratively crimp the edges. Refrigerate while preparing the filling.
For the filling:
Preheat the oven to 400 degrees F. In a medium saucepan over medium heat, combine 1 cup marionberries with the granulated sugar, lemon zest and lemon juice. Bring to a simmer and cook until the berries begin to burst and the mixture is saucy, 5 to 10 minutes, depending on the ripeness of the fruit. Allow to cool slightly. Combine the remaining 4 1/2 cups marionberries with the cornstarch in a large bowl. Add the cooled marionberry mixture to the bowl and gently fold them in.
For the topping:
Combine the flour, brown sugar, granulated sugar and salt. Cut in the butter pieces using a pastry blender or your hands to form large crumbs.
Pour the filling into the prepared pie shell. Sprinkle the crumbs over the filling.
Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden brown and the filling is thick, dark red and bubbly, 50 minutes to 1 hour. Cool completely before slicing. Serve with a scoop of vanilla ice cream.
Recipe courtesy of Treva Chadwell
Put the flour, granulated sugar and salt in the bowl of a food processor. Pulse a couple of times to mix. Add the shortening and pulse to combine. Add the butter and pulse until the mixture is coarse and a few pieces of butter are still visible. Add the apple cider vinegar and 2 tablespoons ice water. Pulse to combine. Add more water, 1 tablespoon at a time, until the dough just comes together. Shape into a disk, wrap in plastic and refrigerate 1 hour or overnight.
Roll the dough on a lightly floured surface about 11 inches in diameter and 1/8-inch thick, to fit a 9-inch pie plate. Place in the pie pan, trim and decoratively crimp the edges. Refrigerate while preparing the filling.
For the filling:
Preheat the oven to 400 degrees F. In a medium saucepan over medium heat, combine 1 cup marionberries with the granulated sugar, lemon zest and lemon juice. Bring to a simmer and cook until the berries begin to burst and the mixture is saucy, 5 to 10 minutes, depending on the ripeness of the fruit. Allow to cool slightly. Combine the remaining 4 1/2 cups marionberries with the cornstarch in a large bowl. Add the cooled marionberry mixture to the bowl and gently fold them in.
For the topping:
Combine the flour, brown sugar, granulated sugar and salt. Cut in the butter pieces using a pastry blender or your hands to form large crumbs.
Pour the filling into the prepared pie shell. Sprinkle the crumbs over the filling.
Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden brown and the filling is thick, dark red and bubbly, 50 minutes to 1 hour. Cool completely before slicing. Serve with a scoop of vanilla ice cream.
Recipe courtesy of Treva Chadwell
Dessert Classic cheesecake
Reduce oven temperature to 300 degrees F if using a dark nonstick springform pan.
Top with fresh fruit just before serving.
Serves: 16
3 tablespoons sugar
⅓ cup butter or margarine, melted
Filling:
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
2 Tbsp lemon juice
1/2 cup sour cream or Greek yogurt
1 teaspoon vanilla
4 eggs
Serves: 16
Preparation time:20 minutes
Cooking time:55 minutes
1 ½ cups Graham Cracker Crumbs or Oreos/ginger snaps cookies 3 tablespoons sugar
⅓ cup butter or margarine, melted
Filling:
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
2 Tbsp lemon juice
1/2 cup sour cream or Greek yogurt
1 teaspoon vanilla
4 eggs
Heat oven to 325°F.
Mix graham crumbs or Oreos or ginger snaps cookies , 3 Tbsp. sugar and butter; press onto bottom and sides of a 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Mix in lemon juice and sour cream or Greek yogurt. Pour over crust.
Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.
Mix graham crumbs or Oreos or ginger snaps cookies , 3 Tbsp. sugar and butter; press onto bottom and sides of a 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Mix in lemon juice and sour cream or Greek yogurt. Pour over crust.
Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.
Dessert Lemon cheese cake
Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
Crust: 1 1/4 cups sugar cookie crumbs
1/4 cup sesame seeds, toasted
2 teaspoons sugar
1/4 cup butter, melted
Filling:
5 egg yolks
1/2 cup sugar
1/3 cup lemon juice
1 teaspoon lemon peel, grated
6 ounces cream cheese, soft
1/4 cup sour cream
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon unflavored gelatin
1/4 cup water
Crust:
Mix ingredients for crust. Press on bottom and sides of a greased 8-inch spring form mold.
Filling:
Combine egg yolks, sugar, and lemon juice in a double boiler. Whisk until hot and thick. Add lemon peel.
Mix the remaining ingredients, and stir in egg yolk mixture. Dissolve gelatin in cold water. Let stand for 5 minutes.
Melt over low heat and stir in cream cheese mixture. Spread in mold. Refrigerate to set.
Mix ingredients for crust. Press on bottom and sides of a greased 8-inch spring form mold.
Filling:
Combine egg yolks, sugar, and lemon juice in a double boiler. Whisk until hot and thick. Add lemon peel.
Mix the remaining ingredients, and stir in egg yolk mixture. Dissolve gelatin in cold water. Let stand for 5 minutes.
Melt over low heat and stir in cream cheese mixture. Spread in mold. Refrigerate to set.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in Virgin-Islands
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
35 Recipes
6 Appetizers
13 Main dishes
8 Side dishes
8 Desserts