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Bill Blass' Meatloaf
• 1 egg
• 1 tbsp. Worchestershire sauce
• 4 tbsp. butter
• 1 c. chopped celery
• 1 c. chopped onion
• 2 lb. ground sirloin
• 1/2 lb. ground pork
• 1/2 lb. ground veal
• 1/2 c. minced fresh parsley
• 1 1/2 c. fresh bread crumbs
• Salt and pepper to taste
• Pinch of dried thyme
• Pinch of dried marjoram
• 1 (12-oz.) bottle Heinz Chili Sauce
• 5 strips uncooked bacon
Preheat oven to 350 degrees. In a small bowl, beat egg, stir in Worchestershire sauce and reserve.
In a large pan over low heat, melt butter and sauté celery and onions, stirring occasionally, until onions become translucent. In a large bowl, combine onion-celery mixture with sirloin, pork, veal, parsley, bread crumbs, beaten egg mixture, salt and pepper, thyme and marjoram.
Form mixture into loaf shape. Place loaf on a baking sheet, top with chili sauce and bacon, and bake 75 minutes. Remove from oven and rest 10 minutes before serving.
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SHEPHERD'S PIE
• Topping:
¾ pound Idaho or russet potatoes
1 tablespoon olive oil
Salt and freshly ground black pepper
• Filling:
1 cup frozen diced onion or 1 cup chopped onion
2 medium carrots, chopped (1 cup)
1 cup fat-free, low-salt chicken broth, divided use
¾ pound lamb kebab, fat removed, cut into ½ inch cubes (or ¾ pound leftover meat)
2 medium garlic cloves, crushed
1 tablespoon flour
2 tablespoons tomato paste
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon Worcestershire sauce
1 ounce 2 tablespoons shredded sharp cheddar cheese
To prepare potato topping: Preheat broiler. Wash potatoes. (Note: Do not peel.) Cut into 1-inch pieces. Place in medium saucepan. Add cold water to cover. Cover with lid. Cook over high heat for 15 minutes, or until potatoes are soft. Drain. Mash with potato ricer, sieve or in food processor fitted with plastic blade. Mix with olive oil, salt and pepper to taste. Set aside.
To make filling: Meanwhile, heat nonstick skillet with heat-resistant handle or stove-top-to-oven casserole dish on medium high. Add onion, carrots and 1 tablespoon chicken broth. Saute for 5 minutes, or until onions are soft and golden. (Note: Add more chicken broth if pan becomes too dry.) Add lamb and garlic. Saute for 5 minutes. Sprinkle with flour. Add remaining chicken broth, tomato paste and rosemary. (Note: If using leftover meat, add it at this point and reduce simmer time to 5 minutes.) Simmer 10 minutes, or until sauce thickens. Add Worcestershire, salt and pepper to taste.
To assemble: Spread mashed potatoes over filling. Sprinkle with cheese. Place under boiler for 2 to 3 minutes, or until cheese melts
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BUTTERNUT SQUASH GRATIN WITH ROSEMARY BREAD CRUMBS
¼ cup (½ stick) unsalted butter, plus more for buttering dish
4 cups thinly sliced onions (about 1 pound)
2½ pounds butternut squash, peeled, seeded, cut into ½-inch cubes
1 teaspoon sugar, optional
½ teaspoon salt
½ teaspoon pepper
¾ cup low-salt chicken broth
2 cups fresh bread crumbs
1½ cups grated sharp white cheddar cheese
1½ tablespoons chopped fresh rosemary
½ teaspoon dried thyme
To prepare oven, pan: Preheat oven to 350 degrees. Butter 9-by-13-inch baking dish.
To caramelize vegetables: In large, heavy skillet, melt butter over medium-high heat. Add onions. Cook for 8 minutes, or until onions are light golden. Add squash. Cook for 4 minutes. Sprinkle with sugar, salt and pepper. Cook for 5 minutes, or until onions and squash begin to caramelize.
To bake vegetables: Spread vegetable mixture in prepared dish. Pour chicken broth over mixture. Cover tightly with foil. Bake for 45 minutes. (Note: Squash mixture can be made 1 day ahead. Cool. Cover. Refrigerate. Reheat in 350-degree oven until heated through, about 10 minutes.)
To finish casserole: Increase oven temperature to 400 degrees. In medium bowl, mix bread crumbs, cheese, rosemary and thyme. Sprinkle over vegetable mixture. Bake, uncovered, for 30 minutes, or until top is golden brown and crisp.
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ORZO PASTA WITH BUTTERNUT SQUASH AND BASIL
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped
2 medium garlic cloves, minced
3 cups diced (½-inch dice) peeled butternut squash
4 cups canned low-salt chicken broth, divided use
1/3 cup dry white wine
1 cup orzo (rice-shaped pasta)
½ cup freshly grated parmesan cheese
2 tablespoons chopped fresh basil
Salt and white pepper to taste
To cook vegetables: In large, dep skillet, melt butter with oil over medium-high heat. Add onion. Cook for 6 minutes, or until tender and starting to brown. Add garlic. Cook for 30 seconds. Add squash. Stir. Add ½ cup chicken broth and wine. Simmer over medium heat until liquid is absorbed and squash is barely tender.
To prepare orzo: Meanwhile, in large saucepan, bring 3½ cups broth to a boil over high heat. Add orzo. Boil for 8 minutes, or until cooked al dente. Drain.
To assemble: Transfer orzo to large bowl. Add squash mixture. Toss gently. Add parmesan and basil. Toss gently. Taste. Add salt and/or white pepper, as needed.
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TOMATO AND LENTIL SOUP
1 tablespoon olive oil
1 leek, thinly sliced
1 large carrot, quartered and thinly sliced
1 large onion, finely chopped
2 garlic cloves, finely chopped
9 ounces split red lentils
5 cups water
1½ cups tomato juice
1 can (14 ounces) chopped tomatoes in juice
½ teaspoon ground cumin
½ teaspoon ground coriander
1 to 2 bay leaves
Salt and pepper to taste
Chopped fresh dill or parsley, to garnish
To sauté vegetables: Heat oil in large saucepan over medium heat. Add leek, carrot, onion and garlic. Cover. Cook for 4 to 5 minutes, stirring frequently, or until onion and leek are translucent.
To cook lentils: Rinse and drain lentils, checking for any small stones. Add lentils to vegetables. Stir in water, tomato juice and tomatoes. Add cumin, coriander, bay leaf and large pinch of salt. Bring to a boil. Reduce heat. Simmer for 45 minutes, or until lentils are tender.
To puree soup: Cool slightly. Transfer to blender or food processor, working in small batches. If using food processor, strain off cooking liquid and reserve. Puree soup solids with enough cooking liquid to moisten them. Combine with remaining liquid. (Note: If you prefer chunkier soup, puree only half of soup.)
To serve: Return pureed soup to saucepan. Stir to blend. Season with salt and pepper to taste. Simmer over medium-low heat until reheated. Ladle soup into warm bowls. Garnish with dill or parsley. Serve.
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ROOT VEGGIE SOUP WITH CURRY CROUTONS
• Curry croutons:
1 tablespoon olive oil
½ teaspoon curry powder
3 (¾-inch-thick) slices Italian bread, torn into bite-size pieces
• Soup:
1 medium fennel bulb
¼ cup chopped onion
1 clove garlic, minced
2 teaspoons cooking oil
3 cups chicken broth
1 medium turnip, peeled and cubed
1 medium potato, peeled and cubed
1 to 2 medium carrots, peeled and sliced
¼ teaspoon ground white or black pepper
1 can (15 or 19 ounces) cannellini beans, rinsed and drained
¼ cup half-and-half, or light cream
Salt
To make croutons: Preheat oven to 350 degrees. In medium bowl, combine olive oil and curry. Add torn pieces of bread. Toss to coat. Spread bread in single layer on 15-by-10-by-1-inch baking sheet. Bake for 15 to 20 minutes, or until croutons begin to brown, stirring once. Remove from oven. Set aside.
To prepare fennel: Cut off and discard upper stalks of fennel. Snip off and reserve feathery leaves for garnish. Remove any wilted outer layers of fennel. Discard. Remove core. Finely chop remaining fennel. Set aside.
To make soup: In large sauce-pan, cook onion and garlic in hot oil for 5 minutes, or until onion is very tender. Add chopped fennel, chicken broth, turnip, potato, carrot and white or black pepper. Bring to a boil. Reduce heat. Cover. Simmer for 25 to 30 minutes, or until vegetables are very tender. Cool slightly.
To process soup: Place one-third of mixture in blender container or food processor bowl. Cover and blend or process until smooth. Pour into medium bowl. Repeat twice with remaining mixture. Return all to saucepan. Stir in beans and half-and-half or light cream. Heat through, but do not boil. Season to taste with salt. Serve topped with croutons and reserved fennel leaves.
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BUTTERNUT SQUASH SOUP
7 to 8 cups chunks of peeled butternut squash
4 cups chicken or vegetable broth (see cook's notes)
1 large onion, peeled and chopped
1 tablespoon mild curry powder
1 tablespoon minced fresh ginger
½ teaspoon ground coriander
Salt and pepper to taste
Thin slices of lemon, optional garnish
To cook squash: In large pot or Dutch oven, combine squash, broth, onion, curry powder, minced ginger and coriander. Bring to a boil over high heat. Reduce heat to simmer. Cover. Simmer for 40 minutes.
Cook's notes: If soup is too thick, add additional broth until the desired consistency is reached.
To puree soup: Puree in food processor fitted with metal blade in small batches until smooth. Taste and add salt and pepper as needed. Cool.
To store soup: Place cooled soup in airtight nonreactive container. Refrigerate.
To reheat soup: Heat on medium heat, stirring occasionally, until hot.
To serve soup: Ladle into individual soup bowls. Garnish with thin slice of lemon.
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CINNAMON SWIRL ROUNDS
• Basic sweet dough:
¾ cup milk
½ cup sugar
1¼ teaspoons salt
½ cup butter
2 packages active dry yeast
1/3 cup warm water
3 eggs, at room temperature
5½ to 6½ cups all-purpose flour
• Cinnamon-pecan filling:
1 cup brown sugar
1 cup granulated sugar
½ cup butter, softened
¼ cup all-purpose flour
1½ tablespoons cinnamon
½ cup chopped pecans
• Caramel glaze:
1/3 cup evaporated milk
2 tablespoons brown sugar
1½ cups powdered sugar
1 teaspoon vanilla
To make dough: In small sauce-pan, combine milk, sugar, salt and butter. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Meanwhile, dissolve yeast in warm water in warmed mixing bowl. Add lukewarm milk mixture, eggs and 5 cups flour. Using dough hook attachment, mix dough for 2 to 3 minutes on low speed. Adding flour ½ cup at a time, continue mixing on low for 5 minutes, or until dough clings to hook and cleans sides of bowl. Remove dough from mixer. Turn onto floured surface. Knead dough by hand for 3 to 5 minutes, or until smooth and elastic.
To let rise: Grease large bowl with shortening or butter. Place dough in greased bowl, turning to grease top. Cover with clean, damp towel. Let rise in warm place, free from draft, for 1 hour, or until doubled in bulk.
To make filling: In mixing bowl, combine sugars, butter, flour, cinnamon and pecans. Mix on low speed for 1 minute, or until combined. Set aside.
To assemble sweet rolls: Punch dough down. Roll out into 10-by-30-by-¼-inch rectangle. Spread filling evenly over dough. Roll dough tightly from long side to form 30-inch roll, pinching seam together. Cut into 21 (1½-inch) slices.
To bake sweet rolls: Grease 3 (8-by-1½-inch) round cake pans. Place 7 rolls in each pan. Cover with dry dish towel. Let rise in warm place, free from draft, for 1 hour, or until doubled in bulk. Preheat oven to 350 degrees. Bake rolls for about 20 minutes.
To make glaze: Meanwhile, in small saucepan, combine evaporated milk and brown sugar. Cook, stirring constantly, over medium heat until mixture comes to a boil. Place mixture in bowl. Add powdered sugar and vanilla. Beat on medium speed for 2 minutes, or until creamy.
To glaze rolls: When rolls are baked, remove from oven. Immediately flip each pan of rolls onto serving plate. Drizzle with glaze. Serve.
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Tomato Herb Pie
One 9-inch pie shell (pre-bake for 5 minutes at 425 degrees)
3 medium tomatoes, thickly sliced
1 teaspoon oregano
1 teaspoon thyme
Salt and pepper to taste
1-1/2 cups grated sharp cheddar cheese moistened with 1/3 cup mayonnaise
Cover bottom of prepared pie shell with tomato slices. Sprinkle herbs, salt, and pepper over tomatoes. Spread cheese/mayonnaise mixture over the top. Chives may be sprinkled on top of cheese if you wish. Bake 30 to 35 minutes in a 400-degree oven
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Garlic Soup
1 large head garlic cloves
salt
pepper
1 whole cloves
1/4 teaspoon sage
1/4 teaspoon thyme
1/2 bay leaf
some sprigs of parsley
3 to 4 Tablespoons olive oil
2 pounds diced potatoes
Drop head of unpeeled garlic cloves into about 2 quarts of boiling water for about 1 minute. Drain and run under cold water. Peel. Put the garlic into 2 quarts of boiling water, along with 2 teaspoons of salt, a pinch of pepper, the cloves, sage, thyme, bay leaf, olive oil, and parsley. Simmer 1/2 hour.
Strain soup. Press liquid out of garlic cloves and discard. Return soup to pot and add diced potatoes. Simmer about 25 minutes. Correct seasonings and serve with French bread and grated Swiss or a good Parmesan cheese
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Baked Ham with Irish Dressing
One 4- to 5-pound joint of ham
Some onions, carrots, parsley, thyme, and peppercorns
Glaze
2 to 4 Tablespoons honey
2 to 4 Tablespoons brown sugar
1 teaspoon dry mustard
Some Irish whiskey
Cloves
Irish Dressing
Equal quantities honey and whiskey, allowing 1 Tablespoon for each person
Glazed Vegetables
1 to 2 pounds carrots
Onions
Sugar
Butter
salt
If using an uncooked ham, soak it overnight in cold water. Carefully wrap in foil with the prepared vegetables, sealing all edges, and bake in oven at 325 degrees. Allow 25 minutes to the pound and 25 minutes over.
If using a precooked ham, start your preparations at this point.
With a sharp knife, score in diamonds in the top skin and cut away any excess fat. Place in a roasting tin and brush with honey. Mix brown sugar and mustard and moisten with a little whiskey and spread this over the ham. Stick with cloves. Bake in oven at 350 degrees for about 20 to 30 minutes. Serve with glazed carrots, glazed onions, small green peas, and Irish dressing in a sauce boat.
Irish Dressing: Mix honey and whiskey together and warm gently just before serving in a warm sauce boat.
Glazed Vegetables: Peel carrots and chop, or leave whole if small. Put in a pan with water to cover, with 1 teaspoon sugar, 1 ounce butter, and salt. Cover and cook steadily until soft, then remove lid and cook until all the water has evaporated, when a glaze will form. Cover onions with cold water and add salt, leaving to boil. Tip off water and add 1 ounce butter and a little sugar. Cook until golden brown.
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Potted Shrimp
3/4 pound of butter
1/2 tsp. mace
1/2 tsp. ground nutmeg
1/8 tsp. cayenne pepper
1 tsp. salt
2 and 1/2 cups canned tiny shrimp, drained
Slowly melt 1/4 pound of the butter over low heat. Skim off the surface foam and remove the butter from the heat for a couple of minutes. Spoon the clear butter on top into a skillet and discard the solids at the bottom of the pan. Reserve this clarified butter.
Melt the remaining 1/2 pound of butter over moderate heat. When is has melted, add the mace, nutmeg, cayenne pepper and salt. Add the shrimp and mix well. Spoon the mixture evenly into 8 individual custard cups or individual baking dishes. Seal each dish by pouring a thin layer of the clarified butter over each. Refrigerate for at least 8 hours before serving. Serve with hot toast.
Roasted Salmon Fillets with Lentils
2 cups dried lentils, rinsed
1 large carrots, diced
1/2 cup turnip, diced
1 stalk celery, diced
1 small sweet onion, diced
2 cloves garlic, minced
1 bay leaf
1/3 cup olive oil plus 3 Tbsp.
4 cups water
2 Tbsp. tarragon vinegar
3 Tbsp. Dijon mustard
4 - 6 salmon fillets 3 to 4-ozs. each
1/2 cup fresh parsley, chopped
Rinse lentils and combine with carrots, turnips, celery, onion, garlic, bay leaf and 1/3-cup olive oil in a large saucepan. Saute for several minutes over medium heat, then add water and simmer over low heat for about 1 hour or until vegetables are tender. Remove from heat and stir in tarragon vinegar.
In a small bowl, combine Dijon mustard and 3 Tbsp. olive oil and whisk together. Spread mustard mixture on top of each salmon fillet. Spray a cooking rack with non-stick cooking spray and place fillets on rack. Cook fillets for 20 minutes at 425 degrees or until salmon is fully cooked. Stir parsley into lentil mixture. Place a serving of lentils on each plate and top with a serving of the salmon.
Mandarin Orange Parfait
2 10-oz. cans mandarin oranges
2 Tbsp. shredded coconut
1 Tbsp. grated orange zest
1 tsp. grated lemon zest
1 Tbsp. Galliano liqueur
1 tsp. grated fresh ginger
1 9-oz. container whipped topping
Several fresh or maraschino cherries for garnish
Drain liquid from mandarin oranges and place oranges in a bowl. Add remaining ingredients and stir gently. Place servings in parfait glasses and garnish with cherries if desired.
I missed ya'll too !
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I miss bof a you guys.
Jolie...Fugi...
Have a crab cake recipe? That is EASY and good? Without a lot of expensive ingredients? Sarah wants to make some. Using imitation crab. (she has issues about 'touching' meat, she can't even walk by the meat counters at the markets)
Zatarain's has a crab cake mix but I thought I'd try you guys first.
NO
JUNE
2003
BE THERE or BE SQUARE
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I'm lookin'; 'Birdy !
watch for a package ...
maybe not as much fun as the one you got today ...
maybe
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You need to let me know what's good for you in June. I'm off from 4:00 on Friday the 6th til 6:30 am on Monday the 16th. IF it doesn't work I am flexible (I think) a week either way. I need to talk to Paula about it too. Want to get a room booked.
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Hawaiian Caesar Salad
2 Tablespoons olive oil
Salt
1 large clove garlic, peeled
2 tomatoes, peeled
2 heads romaine lettuce (or any mixed salad greens)
1/4 cup chopped green onion
1/2 cup grated Romano cheese
1/2 cup (or more) crisp, crumbled bacon
1/2 cup croutons
Pour olive oil into large wooden bowl, sprinkle with salt and rub with garlic. Remove garlic and place tomatoes, cut into eighths, in bowl. Add romaine which has been torn into pieces. Add onions, cheese and bacon. Pour Mint Dressing over salad. Add croutons and toss.
SERVES: 6 - 8
Mint Dressing
3/4 cup olive oil
Juice of 2-1/2 lemons
1/2 teaspoon freshly ground pepper
1/4 teaspoon chopped fresh mint
1/4 teaspoon oregano
1 coddled egg
Put olive oil, lemon juice, pepper, mint and oregano into a small bowl. Add coddled egg and whip vigorously. (To coddle egg, break egg into boiling water. Remove from heat and let stand uncovered for 8 minutes.)
