Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

PREPARING EGGS & SEAFOOD


To cook your eggs safely, remember these guidelines:

Scrambled: Cook scrambled eggs until all of the egg mixture is firm.

Fried: Cook fried eggs for two to three minutes on each side in an open pan, and four minutes in a covered pan.

Boiled: Boil eggs for a minimum of seven minutes.


Other tips to remember when cooking with eggs:

Don't eat any batter or mixture that has raw egg in it.

Wash all used utensils and surfaces in hot, soapy water.

Wash your hands after they come in contact with raw egg.


The U.S. Food and Drug Administration recommends several steps you can take to avoid bad seafood:

Only buy fresh seafood that has been iced or refrigerated.

Don't buy any cooked foods, including seafood, displayed in the same case as raw seafood.

Inspect any packages of frozen seafood very carefully. Any openings in the packaging can compromise the food's safety. If you find a package with a defect, look for frost or ice crystals. This could mean that the food has defrosted at some point and been refrozen.

Refrigerate seafood either in a refrigerator or on ice immediately after you buy it.

Additionally, always buy from a seafood seller who practices proper, safe storage and distribution. To find out more about how to pick a good merchant, go to www.foodsafety.gov.

Get the most out of your food by ensuring that it's as safe as possible for your friends and family. A few simple precautions can keep your kitchen an odor-free zone.

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[Jolie Rouge]

Shrimp Balls

1 pound small shrimp, shelled and uncooked
1 8-oz. can sliced water chestnuts, drained
1/4 cup cornstarch
2 Tbsp. sherry
1 Tbsp. green onions, chopped
1 tsp. fresh ginger, grated
1 tsp. five spice powder
1/4 tsp. salt
1 egg
Oil for frying

Combine all ingredients except oil in a blender or food processor. Blend mixture until mixed well. Place 2 - 3 inches of oil in a skillet and heat. Drop teaspoonfuls of mixture into hot oil and cook for several minutes until golden brown. Place on a paper towel to drain. Serve warm




Beef Stir-Fry

1 - 2 Tbsp. sesame oil
1 tsp. five spice powder
2 pounds sirloin, cut into thin slices
1/4 cup soy sauce
1 Tbsp. cornstarch
1/2 cup beef broth
1 tsp. red pepper flakes
2 Tbsp. vegetable oil
1 tsp. fresh ginger, grated
2 cloves garlic, minced
1 onion, chopped
2 cups bean sprouts
1 cup snow peas

Combine sesame oil and five spice powder in a skillet and heat to medium high heat, add beef and brown and remove from pan. Meanwhile, combine soy sauce, cornstarch, beef broth and red pepper flakes and set aside. Heat vegetable oil in skillet and brown ginger, garlic and onion, add bean sprouts and snow peas and cook for several minutes. Add beef broth mixture and beef and heat until mixture starts to thicken. Serve with hot fluffy rice.



Hot Orange Pudding

1 cup of pearl tapioca
2 large oranges
5 cups water
1 cup sugar

In a small bowl, cover tapioca with a cup of water and let soak for about 4 hours.

Peel each orange and remove tough white membrane holding slices together. Break orange flesh into small pieces. In a large saucepan, combine 4 cups of water with the sugar. Bring to a boil and stir until sugar dissolves. Drain the tapioca and slowly pour it into the pan, stirring constantly. Cook over medium heat for about 3 minutes until the pudding thickens. Add the orange, mix well and bring to a boil. Serve immediately.

[Jolie Rouge]

Asparagus with Wine Sauce

1 pound fresh asparagus, trimmed or 2 (10-ounce) packages frozen asparagus
3/4 cup mushrooms
2 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup half-and-half
1/2 cup dry white wine
1/2 cup shredded Cheddar cheese
1/2 cup almonds

Arrange the asparagus in a baking dish. Sauté the mushrooms in the butter in a saucepan. Stir in the flour, salt and pepper. Add the half-and-half and wine and mix well. Cook over medium heat until thickened, stirring constantly. Pour over the asparagus. Sprinkle with the cheese and almonds.

Bake at 450 degrees for 15 minutes or until the cheese melts.

Note: When preparing fresh asparagus, break the stalks; they will snap where the tender part starts.

SERVES: 6

[Jolie Rouge]

Fruit Salad

3 kiwis, peeled, sliced and quartered
1 pint strawberries, sliced
1 bunch red or green grapes, removed from stems
3 bananas, sliced
? pineapple, peeled, cored and chunked
2 apples, cored and chunked
3 cartons (8 ounces) vanilla yogurt
? cup orange juice
3 tablespoons honey

Combine fruit in a large bowl. In a separate bowl, mix yogurt, orange juice and honey. Pour yogurt mixture over fruit. Toss and serve.

TIPS AND TIMING: Alter the amounts of orange juice and honey to achieve the desired consistency of the yogurt mixture. For a heartier snack, sprinkle salad with granola.

Only mix the amount of yogurt and fruit together that you can eat in one sitting. Save the rest separately in the fridge.

[Jolie Rouge]

Flavorful Cowboy Kabobs

18 wooden skewers (10 inch)
1/3 cup A.1. Original Steak Sauce
1/3 cup Barbecue Sauce
2 tsp. Prepared Horseradish
1-1/2 lb. beef top round steak, cut into 1/2-inch strips
9 pearl onions
1 large red or green pepper, cut into 9 strips


SOAK skewers in water for at least 30 minutes. Meanwhile, mix steak sauce, barbecue sauce and horseradish until well blended; set aside.
THREAD steak strips onto skewers; place an onion or pepper strip on the end of each skewer. Place kabobs in glass dish; coat with steak sauce mixture. Cover. Refrigerate 1 hour, turning occasionally.

PLACE kabobs on grill over medium coals. Grill 4 to 6 minutes or until steak is cooked through, turning occasionally.

For the kabobs, boil pearl onions just until tender, about 3 minutes. Drain, rinse under cold water and peel, leaving root end intact. You can also use red or yellow onion wedges instead of the pearl onions.


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Granita with Ice Cream

1/2 cup GENERAL FOODS INTERNATIONAL COFFEES, any flavor
2 cups boiling water
1 cup vanilla ice cream

DISSOLVE flavored instant coffee in boiling water in large bowl. Stir in ice cream until well blended. Pour into 8-inch square pan. Freeze about 4 hours or until firm. DRAW fork repeatedly through frozen mixture; spoon shavings into dessert glasses.

To Double: Prepare as directed, doubling all ingredients and substituting 13x9-inch pan for 8-inch square pan.

[the fugative]

Spaghetti With Zucchini



• 3 tbsp. olive oil

• 3 or 4 small zucchini (about 1 lb.), washed, trimmed and cut into slices 1/8-to 1/4-in. thick

• Salt and freshly ground pepper

• 2 eggs

• 1 c. freshly grated Parmesan cheese, divided

• 1 lb. spaghetti, linguine or other long pasta

• 1/2 c. roughly chopped mint, parsley or basil

Put a large pot of water to boil over high heat and salt it. Place olive oil in a 10-or 12-inch skilled over medium-high heat. A minute later, add the zucchini; cook, stirring only occasionally, until very tender and lightly browned, 10 to 15 minutes. Season with a little salt and a lot of pepper.

Meanwhile, beat the eggs and 1/2 cup of Parmesan together. Add the pasta to the boiling water and cook until it is tender, but firm. When pasta is done, drain it and combine it immediately with the egg-cheese mixture, tossing until the egg appears cooked (the eggs will cook fully from the heat of the pasta). Stir in the zucchini, then taste and add more salt and pepper if necessary.

Toss in the herb and serve immediately, passing remaining Parmesan at the table.




Zucchini Carrot Cake


Cake:

• 2 c. grated zucchini

• 1 c. grated carrots

• 1 tsp. salt

• 1 1/4 c. flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. ground cinnamon

• 1 c. sugar

• 2/3 c. canola oil

• 2 eggs

• 1/2 c. chopped walnuts or pecans

Frosting:

• 1 (3-oz.) pkg. cream cheese, softened

• 3 tbsp. butter, softened

• 2 c. powdered sugar

• 1 tsp. vanilla

To make the cake: In a colander, combine zucchini, carrots and salt. Toss to mix and set aside to drain for 30 minutes.

Preheat oven to 350 degrees. Butter and flour a 9-inch square baking dish.

In a medium-size bowl, combine the flour, baking powder, baking soda and cinnamon.

Using an electric mixer, combine sugar and oil in a large mixing bowl. Beat until well combined. Add the eggs one at a time, beating well after each addition. Add the flour mixture and beat at high speed for 4 minutes.

Squeeze the zucchini and carrots to eliminate any excess moisture. By hand, stir the vegetables and nuts into the batter. Pour into the prepared baking pan.

Bake for about 35 minutes, until the top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

To make frosting: In a medium-size mixing bowl, beat together the cream cheese and butter. Add the powdered sugar and vanilla. Beat until smooth. Spread evenly over cooled cake.




Greek Zucchini Cakes

• 1 lb. zucchini, grated

• 1 tsp. kosher salt or 3/4 tsp. table salt

• 3/4 c. crumbled feta cheese

• 1 egg, beaten

• 3 green onions, thinly sliced

• 3 tbsp. flour

• 1/4 c. chopped pine nuts

• 1 tbsp. chopped fresh dill, or 1 tsp. dried

• 1 1/2 tsp. chopped fresh oregano, or 1/2 tsp. dried

• 1 clove garlic, finely chopped

• 1/4 tsp. freshly ground black pepper

• Olive oil

Combine the grated zucchini and kosher salt. Set aside for 5 minutes (no more or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry.

Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic and pepper in a large bowl; fold in zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each) and sauté in olive oil, turning once, until browned, about 3 minutes on each side. Serve immediately.

[Jolie Rouge]

*** Missed YOU ! ***

Got a Post Card today LOL


Lamb Chops in Caper Sauce

2 Tablespoons butter
4 large loin lamb chops
2 Tablespoons flour
1/2 cup chicken stock
3 Tablespoons medium sherry
4 Tablespoons capers, drained
Salt and Pepper to taste
1 teaspoon brown sugar

Heat butter in skillet. Fry the chops on both sides in the butter for 5 minutes. Remove from pan. Stir the flour into the pan juices and cook for 2 – 3 minutes. Stir in the stock and sherry and then add the capers, salt, pepper and sugar. Bring slowly to a boil, stirring continuously. Reduce heat until the sauce is at simmering point. Place the chops back into the pan, cover with a lid and simmer for 15 minutes.

SERVES: 4

[Jolie Rouge]

BTW -


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[the fugative]

Originally posted by Jolie Rouge
*** Missed YOU ! ***

Got a Post Card today LOL


Lamb Chops in Caper Sauce

2 Tablespoons butter
4 large loin lamb chops
2 Tablespoons flour
1/2 cup chicken stock
3 Tablespoons medium sherry
4 Tablespoons capers, drained
Salt and Pepper to taste
1 teaspoon brown sugar

Heat butter in skillet. Fry the chops on both sides in the butter for 5 minutes. Remove from pan. Stir the flour into the pan juices and cook for 2 – 3 minutes. Stir in the stock and sherry and then add the capers, salt, pepper and sugar. Bring slowly to a boil, stirring continuously. Reduce heat until the sauce is at simmering point. Place the chops back into the pan, cover with a lid and simmer for 15 minutes.

SERVES: 4

HiYa Jolie

Missed ya too

[the fugative]

BASIC CORN-ON-THE-COB


8 ears corn-on-the-cob

Butter to taste

Coarse sea salt to taste

To boil: Bring large pot of unsalted water to a rolling boil. Add only a few ears of husked corn to pot; don't crowd it. (Note: Water should retain a boil.) Cook for 2 to 6 minutes or just until heated through and tender.

To grill: Heat grill to medium-high and, if using charcoal, adjust grill rack about 4 inches above flames. Remove all but thin, almost diaphanous, innermost layer of husks from each ear of corn. Using scissors, snip off ends of silks at tip. Grill corn, turning every 2 minutes, for 8 to 10 minutes or until kernels leave imprints in husk and husks are charred and beginning to peel away at tip

Variations:

Basil and olive oil: Drizzle cooked corn with a fruity, preferably Spanish, olive oil. Sprinkle with coarse salt and finely chopped fresh basil or other herbs.

Parmesan: In bowl, mash 6 tablespoons butter, ½ cup very finely grated parmesan cheese, 1 finely chopped garlic clove, salt and freshly cracked black pepper to taste. Slather butter over partially cooked corn-on-the-cob. Grill or broil corn, turning as necessary, for 5 minutes or just until lightly browned and tender



CORN, PEACH AND BASIL RELISH


(Serve with salmon)

1 serving.

1 tablespoon freshly squeezed lemon juice

1 tablespoon mild Spanish olive oil

1 tablespoon honey or to taste (optional)

Kernels from 1 ear raw sweet corn

½ peach, peeled and thinly sliced or diced

Fresh basil to taste, either chiffonade or finely chopped

Finely chopped red onion (optional)

Salt and freshly ground black pepper to taste

In small bowl, whisk together lemon juice, oil and honey. Add corn, peach, basil and onion. Toss gently to combine. Season with salt and pepper to taste. Serve immediately




CREAMLESS CREAMED CORN


12 ears sweet corn (any color)

¼ cup water

Salt and freshly ground black pepper to taste

2 tablespoons unsalted butter (optional)

To grate corn: Using box grater, grate kernels from 5 ears of raw corn into bowl. Press grated corn through strainer or sieve, reserving milky liquid, discarding grated corn but reserving cobs for stock.

To cook corn: Using sharp knife, cut kernels from remaining ears of corn. Place corn kernels, water, salt and pepper to taste in medium pan. Cover. Place over medium-low heat. Cook, stirring once or twice, for 5 minutes or until corn is tender. Drain corn. Set aside.

To cook corn liquid: Pour milky liquid into pan. Place over medium heat. Bring to a simmer, stirring constantly. Reduce heat to medium-low. Cook, stirring constantly, for 3 minutes or just until milky liquid thickens. Return cooked corn to pan. Add salt and pepper to taste and butter. Cook until heated through. Serve warm.




BETTER-THANSUCCOTASH


4 tablespoons butter

About 2 cups summer squash slices, cut ¼-inch-thick (from about 2 large squash)

About 1½ cups raw sweet corn kernels (from about 3 ears, any color)

2 to 4 tablespoons water

½ cup sugar snap peas, ends trimmed

3 to 4 tablespoons light cream (optional)

Coarse salt

Freshly ground white or black pepper to taste

Finely chopped fresh herbs, such as marjoram or basil (optional)

To cook squash: In skillet over medium-high heat, melt butter. Add squash. Toss gently to coat. Cover. Reduce heat to medium. Cook squash, stirring once or twice, for 5 minutes or until golden brown but still firm.

To finish succotash: Add corn. Stir to coat. Add 2 tablespoons water. Cover. Simmer for 5 to 7 minutes or until corn is tender. Add sugar snaps. Cook, uncovered, for 2 minutes or until snaps are bright green and water has evaporated. (Note: May need to add additional water). Add cream. Cook, stirring, for 1 minute. Season with salt and pepper to taste. Sprinkle with herbs. Serve immediately.




SWEET CORN COULIS


(serve this drizzled over salmon and roast asparagus )

1 cup.

½ tablespoon butter

Kernels from 3 ears white sweet corn (about 1½ cups), cobs reserved

½ cup whole milk

½ cup heavy (whipping) cream

1 cup Sweet Corncob Stock (see following recipe)

Pinch cayenne pepper (optional)

Salt and freshly ground black pepper to taste

Finely chopped fresh herbs, such as chervil, basil or marjoram

Pinch Old Bay seasoning or ground ancho or chipotle chile powder to taste (optional)

To make stock: In large saucepan over medium-low heat, melt butter. Add corn kernels. Stir to coat. Add corncobs, milk, cream, Sweet Corncob Stock and cayenne. Bring to a gentle simmer. Simmer, stirring occasionally, for 45 minutes or until reduced by one-third to one-half. Remove from heat. Cool for at least 10 minutes. Remove and discard corncobs.

To puree stock: Transfer mixture to blender or food processor. Puree until smooth. Strain mixture, pressing on solids to extract as much liquid as possible. Discard solids.

To season stock: Return liquid to pan. Season with salt and pepper to taste. Add herbs, Old Bay or chile powder. Heat liquid just until warmed through and/or reduced to desired consistency.



SWEET CORNCOB STOCK

about 3 cups.

4 to 6 naked sweet corncobs (any color)

½ small sweet onion

1- to 2-inch piece carrot (optional)

Generous pinch coarse salt

4 to 6 cups water

1 whole clove or a few parsley stems (optional)

Break cobs in half. Place in pot. Add onion, carrot, a generous pinch of salt and just enough water to cover. Bring to a boil. Reduce heat to medium-low. Simmer for 10 minutes. If less sweet, slightly corny flavor is desired, add small handful of parsley stems. If sweeter, overwhelmingly corny flavor is desired, add clove. Continue to simmer for 20 more minutes or until reduced by one-third to one-half, tasting as you go. (Note: Do not simmer too long or stock will become bitter.) Strain, discarding solids. Use immediately or cover and refrigerate for up to 5 days.

Variations:

Lemon grass corn soup: Add 1 stalk smashed lemon grass and 2 quarter-size slices smashed ginger root to stock. Cover. Simmer gently for 10 to 15 minutes. Taste and, if desired, add splash of sake. If desired, add shredded chicken, lump crabmeat or cooked shrimp.

Tortilla corn soup: Ladle stock into bowls. Add finely chopped red onion, cilantro, shredded chicken, diced avocado, torn stale toasted corn tortillas, tomato and jalapeno.

[the fugative]

Play zucchini bingo

The authors of "The Classic Zucchini Cookbook" offer this game for those who like to play in the kitchen. The jackpot? A casserole that uses up your bounty of zucchini.

To start: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add 1 cup of sliced zucchini and 1 sliced onion, and sauté until crisp-tender. Next, make a selection from each category to make your entree. You'll never be at a loss -- this chart yields a mind-numbing 100,000 combinations.

To finish: Preheat the oven to 350 degrees. In a lightly greased 1 1/2-or 2-quart baking dish, layer the base pasta, the fried zucchini and onions, the chopped vegetable and the meat. Pour the sauce over and sprinkle on the topping. Bake 30 to 40 minutes, until bubbly.

B

Vegetables

1 cup, chopped:

1. Peas, celery

2. Tomatoes, mushrooms

3. Tomatoes, eggplant

4. Summer squash, celery

5. Tomatoes, corn

6. Tomatoes, green peppers

7. Green peppers, carrots, celery

8. Peas, mushrooms

9. Green peppers, celery

10. Green peppers, mushrooms

I

Meat

1/2 pound, cooked:

1. Chicken, chopped

2. Ground lamb

3. Turkey, chopped

4. Ground pork

5. Tuna

6. Ham, chopped

7. Bacon, crumbled

8. Ground beef

9. Ground veal

10. Ground pork sausage or Italian sausage

N

Sauce

1 cup:

1. White sauce

2. Mornay (see recipe)

3. Fresh tomato

4. Sour cream (see recipe)

5. Sour cream-tomato (see recipe)

6. Chicken Veloute (see recipe)

7. Mayonnaise casserole (see recipe)

8. White sauce with cheese

9. Custard (see recipe)

10. Tomato-Cheese (see recipe)

G

Base

1 cup of cooked:

1. Spaghetti squash

2. Rice

3. Barley

4. Noodles

5. Macaroni

6. Spaghetti

7. Spinach noodles

8. Acorn squash shells

9. Scooped-out zucchini shells

10. Bulgur

O

Topping

1/2 cup:

1. Bread crumbs

2. Bread crumbs, cheese

3. Crushed potato chips

4. Cracker crumbs

5. Grated Swiss cheese

6. Grated Parmesan cheese

7. Grated Romano cheese

8. Grated mozzarella cheese

9. Grated Cheddar cheese

10. Grated Gruyère cheese