Kai's "Old-Fashioned" Recipe Thread

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PAN-GRILLED SALMON ON TOAST WITH SCALLION MAYONNAISE


6 scallions
4 teaspoons olive oil
1 lb salmon fillet (about 1 1/2 inches thick), skinned and bones removed
1/4 cup mayonnaise
1/3 cup finely chopped celery
2 teaspoons fresh lemon juice
1 1/2 teaspoons chopped fresh mint leaves
4 (1/2-inch-thick) slices good-quality whole-wheat bread
2 cups bite-size pieces frisée or mesclun (1 oz)

Special equipment: a well-seasoned ridged grill pan (preferably cast-iron)
Accompaniment: lemon wedges

Heat grill pan over moderately high heat until hot but not smoking. Meanwhile, toss scallions with 2 teaspoons oil and season with salt and pepper. Pat salmon dry and coat with remaining 2 teaspoons oil and season with salt and pepper.

Cook scallions in grill pan, turning occasionally, until soft and slightly charred, about 6 minutes, then transfer to a cutting board to cool.

Add salmon to grill pan and cook, turning over once, until just cooked through, about 12 minutes total. Transfer with a metal spatula to a plate and cool slightly, then gently flake.

While salmon is grilling, finely chop scallions and stir into mayonnaise with celery, lemon juice, and mint. Season with salt and pepper.

Toast bread and spread lightly with some of scallion mayonnaise. Divide salmon among toasts and top with dollops of scallion mayonnaise and pieces of frisée

Note - frisée = Cuban spinach curly endive = chicory = chicory endive = curly chicory
mesclun = spring salad mix = field greens = spring mix Notes: This is a mix of different young salad greens.



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CHOCOLATE CAKE WITH CARAMEL-MILK CHOCOLATE FROSTING


Cake
Nonstick vegetable oil spray
2 cups sifted cake flour (sifted, then measured)
1 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups (packed) golden brown sugar
1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon vanilla extract
1 cup plus 2 tablespoons buttermilk
1/2 cup lukewarm water
1 cup semisweet chocolate chips

Frosting
24 ounces imported milk chocolate (such as Lindt), finely chopped
3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 1/2 cups sugar
1/2 cup water
2 1/4 cups whipping cream

For cake:
Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips.

Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate). Peel off parchment.

For frosting:
Combine milk chocolate and bittersweet chocolate in large bowl. Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Carefully and slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth. Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing.

Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.

Place 1 cake layer on platter, flat side up. Spread 1 cup frosting evenly over top. Top with second cake layer, flat side up, pressing slightly to adhere. Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly. Spread remaining frosting over top and sides of cake

Note - I omit the chocolate chips and use a dark brown sugar which gives the cake more depth.

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FUSILLI WITH ASPARAGUS AND BACON


4 oz sliced bacon, cut crosswise into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 1/2 lb asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices
1 lb fusilli (short corkscrew pasta)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz) plus additional for serving

Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.

Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.

While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.

Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.

Serve pasta sprinkled with bacon and with additional cheese on the side.

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Peppers a la Grecque


4 large green peppers
3 Tablespoons capers
10 black olives, pitted and cut into pieces
1/4 cup olive oil
2 Tablespoons fine bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper


Roast peppers in 450 degree oven for 10 to 15 minutes, or until skin is easily removed. (Peppers look scorched, but it is skin deep and peels right off.) Peel, remove seeds and cut into wide slices. Place in oiled baking dish, dot with capers and olives; sprinkle with oil, bread crumbs, salt and pepper. Bake at 375 degrees for 20 minutes. Serve either hot or cold.

SERVES: 4

STRAWBERRY SHORTCAKE MUFFINS


2 cups flour

½ cup sugar, divided use

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

1 egg, slightly beaten

¼ cup melted butter

12 strawberries, sliced

To make muffins: Heat oven to 425 degrees. In large bowl, combine flour, ¼ cup sugar, baking powder and salt. Stir in milk, egg and butter, stirring only enough to dampen all flour. (Note: Batter should not be smooth.)

To bake muffins: Spoon batter into buttered muffin cups, filling each two-thirds full. Press strawberry slices into batter, pointed side up. Sprinkle each muffin with 1 teaspoon sugar. Bake for 15 to 18 minutes or until golden.

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Old-Fashioned Meat Loaf


1 cup dry bread crumbs
1-1/2 pounds ground chuck
1/4 cup finely chopped onion
1 egg
1/4 cup ketchup
1/2 cup milk
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup ketchup
1/4 cup vinegar
1/4 cup packed brown sugar
2 Tablespoons Worcestershire sauce


Mix the bread crumbs and ground chuck in a large bowl. Combine the onion, egg, 1/4 cup ketchup, milk, salt and pepper in a bowl and mix well. Add to the ground chuck mixture and mix well. Shape into a loaf and place in a baking dish. Heat 1/2 cup ketchup, vinegar, brown sugar and Worcestershire sauce in a saucepan. Do not boil. Pour over the meat loaf. Bake at 350 degrees for 1 hour or until cooked through.

Note: Uncooked rolled oats may be substituted for the bread crumbs, or use 1/2 of each, depending on what you have on hand.

SERVES: 6

Mini-Quiches

24 pre-made mini-quiche cups or 1 15-oz. package pie crusts
2 cups grated Swiss cheese
2 Tbsp. green onion, chopped
2 eggs
1/2 cup milk
1/4 tsp. ground nutmeg
Pinch of salt

If using pre-made quiche cups, place in greased mini-muffin pans. If using pie-crust allow frozen pie crust to thaw, the roll out and cut 12 rounds out of each piece with a 2-inch round cookie cutter. Place each round in a greased muffin tin. Combine cheese, green onion, eggs, milk, ground nutmeg and salt and mix well. Pour batter into each muffin and fill 2/3 of the way full. Bake for 30 minutes at 375 degrees.

Salmon Fettuccine

1 pound uncooked fettuccine
2 zucchini, sliced
1 cup fresh mushrooms, sliced
1/4 cup butter
2 Tbsp. flour
1 and 1/2 cups milk
1 and 1/2 cups fresh cooked salmon, flaked
1 10-oz. package frozen peas
1/2 tsp. oregano
1 Tbsp. fresh parsley, chopped
Salt and pepper to taste

Cook fettuccine according to package instructions. Saute zucchini and mushrooms in butter. Combine flour and milk and add to zucchini and mushrooms. Stir until thickened. Add salmon, peas, oregano, parsley and salt and pepper to taste. Serve over fettuccine.


Sichuan Green Beans

1 pound fresh green beans, washed and trimmed
1 Tbsp. sesame oil
2 garlic cloves, minced
2 Tbsp. sweet onion, chopped
1 Tbsp. fresh ginger, minced
2 Tbsp. soy sauce
Salt and pepper to taste
Crispy rice noodles for garnish

Place green beans in a steamer and steam until crisp-tender. Meanwhile saute garlic, onion and ginger in sesame oil for 2 - 3 minutes. Add green beans, soy sauce and salt and pepper and cook 2 - 3 more minutes. Remove from heat and sprinkle with rice noodles.


Lemon Torte

1 package (18 and 3/4-oz.) yellow cake mix
3 eggs
1/3 cup butter, softened
1/2 cup water
1/4 cup lemon juice

Filling:
1 can (14-oz.) sweetened condensed milk
1/2 cup lemon juice
2 cups whipped cream

Combine cake mix, eggs, butter, water and lemon juice and beat well. Place in 2 greased 8-inch cake pans. Bake for 25 minutes at 375 degrees. Allow cake to cool. Meanwhile, combine filling ingredients and mix well. When cake is completely cooled, slice each one in half lengthwise. Place filling in between each layer of cake to create a torte. Slice and serve.

Mandarin Dream

1 (6 ounce) can frozen orange juice
1 package gelatin
1/2 cup sugar
2 Tablespoons flour
2 egg yolks
Pinch salt
1 cup milk
2 egg whites, stiffly beaten
1 loaf angel food cake
1/4 pint whipping cream
1 (11 ounce) can mandarin orange sections


Thaw orange juice concentrate. Sprinkle gelatin on top and set aside. Combine sugar and flour. Mix thoroughly and set aside. Beat egg yolks until thick with pinch of salt and set aside. Heat milk to scalding in double boiler. Pour a small amount of milk into flour mixture, stirring vigorously. Return to double boiler. Cook 2 to 3 minutes stirring constantly. Pour some of this hot mixture into eggs, stirring constantly. Return to double boiler. Cook until thickened and mixture coats spoon. Combine with gelatin and orange juice while hot. Stir until gelatin dissolves. Cool. Beat egg whites and add to mixture. Slightly oil large loaf pan. Break up angel food cake in small pieces and add to custard. Place in pan and let refrigerate for several hours or overnight. Unmold and ice with whipped cream that has been whipped and sweetened to taste. Garnish with mandarin oranges and replace in refrigerator.

SERVES: 7 to 8

Quote:

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Originally posted by Jolie Rouge

Sichuan Green Beans

1 pound fresh green beans, washed and trimmed
1 Tbsp. sesame oil
2 garlic cloves, minced
2 Tbsp. sweet onion, chopped
1 Tbsp. fresh ginger, minced
2 Tbsp. soy sauce
Salt and pepper to taste
Crispy rice noodles for garnish

Place green beans in a steamer and steam until crisp-tender. Meanwhile saute garlic, onion and ginger in sesame oil for 2 - 3 minutes. Add green beans, soy sauce and salt and pepper and cook 2 - 3 more minutes. Remove from heat and sprinkle with rice noodles.

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:p Yummmmm Sichuan Green Beans Yummmmmmm:D

:D


Blueberry-Yogurt Hotcakes



• 1 c. flour

• 1 tbsp. sugar

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 1/8 tsp. ground nutmeg

• 1 egg

• 1/2 c. plain yogurt

• 1/2 c. milk

• 2 tbsp. vegetable oil

• Vegetable cooking spray (optional)

• 3/4 c. fresh or unsweetened frozen (unthawed) blueberries

Stir together flour, sugar, baking powder, soda, salt and nutmeg. Beat egg with yogurt and milk in a large bowl. Beat in oil, then add flour mixture. Stir just until combined; batter will be a little lumpy.

If needed to prevent sticking, lightly spray seasoned pancake griddle with vegetable cooking spray; place over medium heat until a few drops of water dance on the hot griddle. For each pancake, pour a scant 1/4 cup batter onto hot griddle. Sprinkle each pancake with several blueberries.

Cook pancakes on first side until they are puffed, full of bubbles and look dry at edges. Then turn and cook until second side is golden brown


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Jam-Filled French Toast



• 8 slices (each about 1 1/2 in. thick) cut from a loaf of day-old sourdough French bread

• 1/2 c. fruit preserves, jam or marmalade

• 2 eggs

• 1 tbsp. granulated sugar

• 3/4 c. milk

• 1/2 tsp. vanilla extract

• 1/8 tsp. ground cinnamon

• 2 tbsp. butter, divided

• 1 tbsp. vegetable oil

• Powdered sugar, for garnish (optional)

Cutting from the bottom of each thick slice of French bread, slice through the center almost to the top, creating a pocket in the center of each piece of bread. Squeeze bread slice lightly to open pocket. Fill each pocket with about 1 tablespoon of preserves. Press bread lightly to close pocket.

In a shallow bowl, beat eggs with granulated sugar, milk, vanilla and cinnamon. Dip each filled bread slice in egg mixture to coat well.

3. In a large, shallow frying pan over medium heat, melt 1 tablespoon of the butter with oil until mixture is foamy. Add bread slices, 4 at a time, and cook until well-browned and crisp on each side. Turn once, adding remaining butter as needed.

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Pico de Gallo Salsa


Makes about 4 cups.

Use this salsa to garnish chicken, steak, tacos, burritos, tostadas or any other dish that is improved with a sauce.

• 1 medium onion

• 2 medium to large tomatoes

• 1 medium to large jalapeño pepper(two for extra spice)

• Juice of 2 lemons

• 1/2 tsp. salt, or to taste

Peel and finely chop the onion. Finely chop the tomatoes. Finely chop or thinly slice the jalapeños. Combine the onions, tomatoes and jalapeños in a medium serving bowl. Stir in the lemon juice and salt.

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Chile Salsa


Makes about 4 cups.

Use as a topping for tacos, burritos, tostadas or meat dishes. You also can use as a dip or a sauce for making chile con carne.

• 4 medium to large tomatoes

• 4 medium to large jalapeño peppers

• 3/4 tsp. salt, or to taste

• 1/2 c. water

Place the tomatoes and peppers in a microwave and heat on low for about 2 minutes, or until aroma is noticeable. (You also can roast tomatoes and peppers on a low flame until they blister, but microwaving is a lot faster.) Place tomatoes and jalapeños in a blender. Add water and salt and blend. Add more water if you prefer your salsa runnier.


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Chile Con Carne




Serves 4 to 6.

• 1 1/2 lb. steak

• 1 tbsp. butter

• 2 tbsp. teriyaki sauce

• 1/2 tsp. garlic powder

• 1/2 tsp. salt, or to taste

• 2 c. Chile Salsa (see recipe)

Cut the steak into bite-size pieces. Melt the butter in a pan and add the steak. Stir over medium heat until meat is cooked. Add teriyaki sauce and sprinkle in garlic powder and salt; stir. Add the salsa and allow to simmer until liquid evaporates and sauce thickens.

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Pollo a la Mexicana



Serves 6 to 8.

• 1 tbsp. butter

• 1 medium to large white onion

• 1 whole cooked chicken

• 4 medium to large tomatoes

• 2 medium to large jalapeño peppers

Melt butter in large pan. Slice the onion into thick slices and add to the butter; sauté the onion. Dismember chicken and stir the piecesinto the pan to glaze the meat. Slice the tomatoes into thick slices and add to the pan. Add jalapeños either sliced or whole. (Whole jalapeños will give it flavor, but the dish won't be as hot. Sliced jalapeños, because of the seeds, will make the dish hotter.) Stir and simmer until tomatoes begin to dissolve, forming a light broth or glaze.

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Huevos Rancheros


Serves 4.

• 1 medium to large tomato, finely chopped

• 1 small white onion, finely chopped

• 1 small to medium jalapeño pepper, finely chopped

• 4 eggs

• 1 tsp. butter

• Salt, to taste

Place chopped tomato, onion and jalapeño in a bowl. Add eggs and stir until well-mixed. Melt butter in small frying pan. Add egg mixture and cook either as omelet or scrambled.

Variation: Use 1 cup of chile salsa (see recipe) instead of the jalapeño, adding the salsa after the eggs have cooked -- as a topping for an omelet or as a sauce for scrambled eggs.


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CINCO DE MAYO TAMALE PIE

1 lb. hamburger
1 can corn (drained)
1 can refried beans
1 jar salsa
1 c. Cheddar cheese
1 pkg corn bread

Brown hamburger and drain. Mix hamburger, corn, refried beans and salsa together. Place mixture in 9 x 10 dish. Prepare corn bread mixture according to package directions. Add Cheddar cheese to corn bread mixture. Spread corn bread mixture over other ingredients. Bake at 325 degrees for 30 minutes.

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CINCO DE MAYO CHICKEN SALAD

1 1/2 lb. boneless chicken breast,
cubed
1/2 c. picante sauce
1/2 tsp. cumin
1/4 tsp. salt, optional
1/4 c. sour cream
2 tbsp. mayonnaise
1 avocado, chopped
1 c. sliced celery
Lettuce leaves
4 crisp slices of bacon, crumbled

Combine picante, cumin and salt in a skillet. Cook chicken in sauce for about 5 minutes, until cooked through. Transfer to a mixing bowl, cover and chill. To serve combine chicken mixture with sour cream and mayonnaise, add avocado and celery mixing lightly. Spoon onto lettuce-lined plates, sprinkle with bacon. Serve with additional picante. Serves 4.
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LEMON CHEESECAKE BARS


1½ cups graham cracker crumbs

2 tablespoons butter, melted

2 packages (8 ounces each) Philadelphia cream cheese, softened

½ cup granulated sugar

1 tablespoon fresh lemon juice

½ teaspoon imitation vanilla

½ teaspoon grated lemon peel

2 eggs

Preheat oven to 350 degrees. Combine cracker crumbs with butter. Press into bottom of greased 8-inch square baking pan. In medium mixing bowl, combine cream cheese, sugar, lemon juice, vanilla and lemon peel. Using electric mixer, beat until well blended. Add eggs, 1 at a time. Mix until blended. Pour cream cheese mixture over crust. Bake for 20 to 25 minutes or until center is almost set. Cool on wire rack. Refrigerate for 3 hours or overnight.

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LEMON CREAM SQUARES


1½ cups graham cracker crumbs

1/3 cup butter, melted

1 package (4-serving size) Jell-O lemon-flavored Cook & Serve pudding and pie filling

1¾ cups milk

1 package (8 ounces) Philadelphia cream cheese, cubed

¼ teaspoon lemon extract, optional

Combine cracker crumbs and butter. Press into bottom of 9-inch square baking pan, reserving ¼ cup for topping. Prepare pudding as directed on package, using 1¾ cups milk. Remove from heat. Stir in cream cheese and lemon extract. Cook over low heat, stirring frequently, until cream cheese melts. Pour mixture over prepared crust. Sprinkle with reserved cracker crumbs. Refrigerate for 3 hours or overnight until firm.


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ZESTY LEMON BARS


• Lemon shortbread crust:

10 ounces unsalted butter, cut into chunks, plus more for greasing

2½ cups all-purpose flour

1 cup confectioner's sugar

1/3 cup cornstarch

½ teaspoon salt

1 tablespoon grated lemon zest

• Lemon custard topping:

10 eggs

3 cups granulated sugar

½ cup all-purpose flour

¼ teaspoon salt

1½ cups fresh lemon juice

1 cup milk

2 tablespoons grated lemon zest

• Topping:

Confectioners' sugar

To prepare oven, pan: Preheat oven to 325 degrees. Butter bottom and sides of 12-by-18-inch baking pan.

To make lemon shortbread crust: Put flour, sugar, cornstarch, salt and lemon zest in work bowl of food processor fitted with stainless-steel blade. Pulse machine several times to combine. With machine running, drop 10 ounces butter through feed tube. Continue to process until mixture looks like coarse meal. Transfer mixture to prepared baking pan. Using fingers, press it into bottom to form even layer of crust. Bake for 15 to 18 minutes or until crust is lightly golden.

To make lemon custard topping: In medium mixing bowl, use whisk to beat eggs until smooth. Add sugar, flour and salt. Stir until well blended. Stir in lemon juice, milk and lemon zest.

To bake bars: Pour topping mixture over baked crust. Return pan to oven. Bake for 20 minutes or until custard is set, jiggling only slightly when the pan is moved. Leave at room temperature until completely cooled. Cover with plastic wrap. Chill in refrigerator for at least 2 hours.

To serve bars: Using sharp knife, cut down through topping and crust to divide pan evenly into 3-by-2-inch bars. Using small spatula and starting at 1 edge, carefully begin to pry them up and out from baking pan. (Note: They'll become easier to remove as you have more room to insert spatula.) Arrange bars on platter. Just before serving, dust with confectioners' sugar. (Hold fine-meshed sieve over bars. Spoon some confectioners' sugar into sieve. Tap side of sieve with your hand as you move it over bars to give them even coating.)


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