Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Harvest Stew




• 2 tbsp. vegetable oil

• 1 large onion, chopped

• 1 lb. lamb (or beef) stew meat

• 3 to 4 cloves garlic, minced

• 3 carrots, peeled and chopped

• 1 c. chopped kale

• 1 small green pepper, chopped

• 2 medium potatoes, chopped

• 1 tbsp. minced fresh rosemary

• 1 tsp. minced fresh sage leaves

• 2 tbsp. fresh parsley, minced

• 1 tbsp. minced fresh celery leaves

• 1 (28-oz.) can or jar stewed tomatoes

• 2 tsp. unprocessed Celtic salt, or 1 tsp. regular salt

• 1/2 tsp. freshly ground pepper

• 1 c. pearled barley

• 1 tsp. minced fresh basil leaves

Heat oil in a large Dutch oven, using medium heat. Sauté onion and meat in oil until meat browns and onions turn translucent. Add garlic, carrots, kale, green pepper and potatoes; sauté for 3 to 4 minutes.

Add rosemary, sage, parsley and celery leaves; sauté 1 minute. Add stewed tomatoes, salt and pepper.

Add 2 quarts of water and the pearled barley. Simmer for 1 1/2 to 2 hours, adding water if needed. Stir frequently to prevent sticking.

Remove from heat when meat and barley are tender. Top with minced basil leaves.







Bison Chili



• 2 tbsp. vegetable oil

• 1 medium onion, finely chopped

• 1 large green bell pepper, chopped

• 1 lb. ground bison

• 3 cloves garlic, minced or pressed

• 2 tbsp. chili powder

• 2 tsp. cumin

• 2 tsp. salt

• 1/4 tsp. black pepper

• 2 tsp. Italian seasoning

• 1/2 tsp. cayenne pepper (or to taste)

• 1 (6-oz.) can tomato paste

• 1 (28-oz.) can stewed diced tomatoes

• 2 (14-oz.) cans red kidney beans

• 4 c. water

• Grated Cheddar cheese

Heat vegetable oil on medium heat in a large skillet. Sauté onion and green pepper in the oil along with ground bison. When meat has browned and onions are translucent, add garlic, chili powder, cumin, salt, pepper, Italian seasoning and cayenne pepper. Fry for 5 minutes, then set aside.

In a large Dutch oven over high heat, combine tomato paste, stewed diced tomatoes, beans and water. When steam rises from this mixture, add seasoned bison or beef mixture. Let flavors mesh on low heat, covered, for up to 1 hour. While continuing to cook, remove lid to let excess water evaporate, stirring frequently. Serve hot with grated Cheddar cheese.

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[Jolie Rouge]

a shopper sniffing a cantaloupe or holding up a tomato to the light? People have the strangest methods to try to determine what's ripe and ready to buy in the produce section.

If you never know what produce to pick, read on; I've prepared some helpful tips on finding out how to tell when your favorite fruits and veggies are ready for your shopping cart.

==> Bananas: Two sections of bananas usually are available at your grocery store. In one section, they usually look more yellow and may have brown spots. These are the more ripe bananas. Bananas are at their best when they are yellow with small brown spots. If you're doing your shopping for the coming week or two, look in the other section. These bananas look yellow to bright green. Bright green bananas are not ripe; you'll need to let them sit for a couple of days -- until they turn yellow.

==> Peaches: Choose peaches with a yellowish or creamy color. A red tinge to the fruit doesn't mean the fruit is ripe. Peaches should be firm or have a slight "give." Don't buy green, brownish or wrinkled peaches.

==> Apples: Apples should feel firm. If you can dent one with your finger, it's too soft. Large apples are more likely to be overripe. Don't buy apples with bruises, rotten spots or a brown core.
[i]
Bananas, apples and peaches can be stored on your countertop while they ripen.

==> Grapes: A good way to tell if you have a bunch of fresh grapes is to look at the side of the bag that was facing the table or display where the bag was resting. If you see mushy grapes or the beginnings of soft mold, those grapes are too old. Pass them up for a firm bunch. A grape should hold its shape if you squeeze it slightly. Choose grapes with good color that are firmly attached to the stem.

==> Strawberries: Choose berries that are a moderate to deep red, firm, and have leaves attached. Check the bottom of the basket for smashed or moldy berries. Don't buy any containers that are stained and leaking.

Strawberries often come in a plastic container; keep that container in your refrigerator. For the grapes to last longer, thoroughly wash them in your sink with lukewarm water. Then place them in a strainer basket (your pasta strainer will do) lined with paper towel. Store the strainer in your refrigerator.

[Jolie Rouge]

Smoked Salmon Canapes

1 cup butter
3/4 cup fresh dill sprigs
1 clove garlic, minced
1/4 tsp. salt
4 tsp. fresh lemon juice
2 French baguettes
8 oz. smoked salmon, sliced very thin

Let butter sit out of refrigerator to reach room temperature. If necessary you can always place butter in a dish and microwave for a minute or two until butter becomes soft. Remove dill leaves from large sprigs. Add dill, garlic and salt to food processor. Process until chopped. Add butter and process until smooth. Slowly add lemon juice while processing until mixed completely. Remove butter from processor and scrape sides to get as much as possible. Refrigerate butter until ready to use. Cut baguettes into very thin slices, about 1/4 to 1/2 inch wide with a very sharp bread knife. Spread a small amount of the dill butter on each slice and top it with a small piece of smoked salmon. Arrange on a platter and serve. If you would like to really dress these up, you can sprinkle a small amount of caviar on top of each canape.



Mediterranean Chicken

6 - 8 boneless chicken breasts
1/3 cup extra virgin olive oil
4 - 6 garlic cloves, minced
1/4 cup fresh parsley
1/2 cup ripe olives, pitted and sliced
1/3 cup dry red wine
2 14-oz. cans diced tomatoes
2 tsp. dried oregano
2/3 cup Feta or goat cheese

Heat oil in a large skillet and add chicken and garlic. Simmer until chicken juices are no longer pink. Add parsley, olives, red wine, diced tomatoes and oregano. Simmer for 15 minutes over low heat. Sprinkle with Feta or goat cheese and allow cheese to melt. Serve with rice or pasta.



Zucchini with Thyme and White Wine

1 and 1/2 pounds fresh zucchini
2 cloves garlic, minced
1/3 cup extra virgin olive oil
1 large onion, diced
2 Tbsp. fresh parsley, minced
1 tsp. dried thyme
1/2 cup dry white wine
Salt and pepper to taste

Saute zucchini, garlic and onion in oil in a saucepan until zucchini is crisp-tender. Add parsley, thyme, wine and salt and pepper and simmer over very low heat covered for about 20 minutes.


Easy Cherry Crumb Pie

1 9-inch pie crust
1 Tbsp. cornstarch
1 Tbsp. cold water
1 can (21-oz.) cherry pie filling
1/2 cup quick-cook oats
1/4 cup flour
1/4 cup brown sugar
1/4 cup butter

Combine cornstarch and water and stir until smooth. Add cherry pie filling and mix. Pour into pie crust. Combine oats, flour, brown sugar and butter and mix to create a crumbly mixture. Sprinkle over cherry pie and bake for 30 - 40 minutes at 350 degrees. Allow to cool before serving.

[the fugative]

Red Cabbage and Radish Slaw With Sesame Dressing

• 2 tbsp. raw or roasted tahini

• 2 tbsp. olive oil

• 2 tbsp. reduced-sodium soy sauce, or to taste

• 2 green onions, chopped

• 3 c. chopped red cabbage

• 1 c. chopped red radishes

• 2 tbsp. minced parsley

In salad bowl, combine tahini, oil, soy sauce and green onion. Stir until tahini is incorporated. Adjust seasonings to taste. Add 1 teaspoon water if desired to dilute saltiness. Stir in cabbage, radishes and parsley. Toss well to coat




Tahini-Orange Sauce Over Asparagus


• 3/4 c. orange juice

• 2 tbsp. lemon juice

• 2 tbsp. roasted tahini

• 2 tbsp. nonfat plain yogurt

• 2 cloves garlic

• Salt or low-sodium soy sauce

• 1 lb. asparagus, ends trimmed

In blender or food processor, combine orange juice, lemon juice, tahini, yogurt and garlic. Process until very smooth. Add salt or soy sauce to taste.

Steam asparagus until bright green and just tender. Arrange on serving platter and drizzle with sauce.

[Jolie Rouge]

Vegetable Soup

4 meaty soup bones
3 quarts water
Salt, pepper, cayenne pepper
2 teaspoons Worcestershire sauce
4 ribs celery, cut up
5 carrots, cut up
1/3 head cabbage, cut up
3 to 4 medium onions, cut up
2 potatoes, cut up
1 (16-ounce) can tomatoes or 6 fresh

Combine all ingredients and simmer covered for 3 to 4 hours until meat is tender. Remove meat and vegetables from stock. Debone meat and take out gristle. Push vegetables through colander or sieve. Return meat and vegetables to stock. Adjust seasonings. (You may add any other leftover vegetables you have available.)

SERVES: 12, generously

[the fugative]

Spinach Salad With Lemon and Mint


• 1 lemon

• 1/3 c. fresh mint leaves, finely sliced, more for garnish

• 1 1/2 tsp. kosher salt

• Freshly ground black pepper

• 8 oz. baby spinach leaves

• 3 tbsp. extra virgin olive oil

Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.

In a salad bowl, combine lemon, mint and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint and serve




Involtini

• 3 eggplants, about 1 lb. each, trimmed and cut lengthwise into slices 1/4-in. thick, about 16 slices total

• 3/4 c. olive oil, or as needed

• 8 oz. feta cheese, crumbled

• 1/2 c. pine nuts

• 1/3 c. raisins, soaked in hot water for 10 minutes until plump, then drained

• 1/4 c. extra virgin olive oil, more for drizzling

• 2 tbsp. bread crumbs

• 1 clove garlic, peeled and minced

• Finely grated zest of 1 lemon

• 1 1/2 tsp. dried mint

• 2 tbsp. chopped Italian parsley leaves

• 1 large egg, beaten

• Salt and freshly ground black pepper

• 2 1/2 c. drained canned crushed tomatoes

• 1 large ball fresh mozzarella in 1/4-in. slices

Preheat oven to 375 degrees. Place a ridged cast-iron skillet or other heavy skillet over medium-high heat. Working in batches, brush eggplant slices on both sides with olive oil and cook, turning, until soft and, if using a ridged pan, crisscrossed with grid marks. Set aside and allow to cool.

In a large bowl, combine feta, pine nuts, raisins, 1/4 cup extra virgin olive oil, bread crumbs, garlic, lemon zest, mint and parsley. Mix in egg, and season to taste with salt and pepper.

Spread eggplant slices on a surface, and divide stuffing evenly among them, placing 1 to 2 tablespoons at one end of each slice. Roll up slices tightly to secure filling, and place in a 9-by 13-inch baking dish or other shallow baking pan in which rolls fit snugly in a single layer.

Pour crushed tomatoes on top of eggplant rolls. Arrange mozzarella slices in a line lengthwise down center of pan. Drizzle olive oil evenly over pan, and season to taste with salt and pepper.

Bake until cheese has melted and eggplant is bubbling and fragrant, 25 to 30 minutes. Remove from heat and allow to stand 5 to 10 minutes. Serve hot.

[the fugative]

CORN AND CHEESE CHOWDER


¼ cup butter

5 potatoes, peeled and diced

2 carrots, peeled and chopped

1 stalk celery, sliced on the bias

½ cup diced onion

2 ears fresh corn, cut off cob

2 bay leaves

1 chipotle pepper, ground

1 teaspoon dried marjoram

1 tablespoon kosher salt

1½ teaspoons ground black pepper

2 cups flour

2 cups milk

1 cup heavy cream

½ cup grated parmesan cheese

½ cup grated white cheddar cheese

½ cup grated manchego cheese

Liberal grating of nutmeg

Sliced green onions, optional,

Sliced grilled corn-on-the-cob, optional

To cook vegetables: Melt butter in thick-bottomed pot over low heat. Add potatoes, carrots, celery, onion and corn. Sweat for 15 to 20 minutes. Add bay leaves, ground chipotle, marjoram, salt and pepper. Stir well. Add flour, a little at a time, until it makes thick paste ball. Continue cooking over low heat for 5 to 7 minutes, stirring continually to prevent burning.

To thicken soup: Add milk and cream. Mix well. Cook for 35 to 40 minutes or until soup thickens. (Note: Chowders should be thick and chunky.) Remove bay leaves.

To serve: Just before serving, add grated cheeses, a little at a time, and stir until melted into chowder. Add nutmeg. Taste for salt and pepper. (Note: If mixture is too thick, thin with more milk or water.) Garnish with slivered green onions and corn disks or pieces.




HAM AND POTATO CHOWDER




1 onion, minced

2 tablespoons butter

1 tablespoon oil

6 medium potatoes, peeled and diced

2 large stalks celery, diced

1½ cups diced ham

3 tablespoons flour

1½ teaspoons salt

¼ teaspoon white or black pepper

3½ cups milk

To cook vegetables: Sauté onion in butter and oil until it starts to become translucent. Add potatoes. Stir to coat with butter. Cook slowly for a few minutes, stirring to prevent sticking. Add chopped celery. Cover. Cook for 10 minutes, being careful not to let celery brown. Add diced ham. Cook covered, for 10 minutes or until vegetables are almost done.

To simmer chowder: Remove from heat. Add flour, salt and pepper. Stir thoroughly. Add milk, 1 cup at a time. Bring to a simmer. Cook, covered, for 15 to 20 minutes. (Note: Do not allow chowder to come to a fast boil.)

[the fugative]

FIVE-SPICE SNAPPER


½ cup fat-free, low-salt chicken broth

3 tablespoons rice vinegar

1 teaspoon five-spice powder

5 large garlic cloves, unpeeled

1 tablespoon low-salt soy sauce

3 teaspoons dark sesame oil, divided use

2 tablespoons flour

Salt and freshly ground pepper

¾ pound snapper fillet

To make sauce: Mix broth, rice vinegar, five-spice, garlic, soy sauce, 1 tablespoon water and 2 teaspoons sesame oil together.

To brown fish: Place flour on plate. Season with salt and pepper to taste. Roll fish in flour, shaking off excess. In wok or skillet, heat remaining 1 teaspoon sesame oil on high until smoking. Brown fish on both sides, about 2 minutes.

To simmer fish: Add reserved sauce. Reduce heat to medium. Simmer gently for 5 minutes, turning fish once. Remove fish to plate. Boil sauce for 1 minute to reduce slightly.

To serve: Place fish on rice. Spoon sauce over fish.

White vinegar diluted with a little water can be used instead of rice vinegar.Tilapia, catfish, sole or grouper can be used




BEAN-SPROUT RICE


½ cup long-grain white rice

½ cup sliced scallions

1 cup fresh bean sprouts

2 teaspoons sesame oil

Salt and pepper to taste

Bring 2 to 3 quarts water to a boil. Add rice. Boil, uncovered, for 5 minutes. Add scallions. Boil for 5 minutes. Test a grain; rice should be cooked through but not soft. Stir in bean sprouts. Drain into colander. Return rice to pot. Add sesame oil and salt and pepper to taste.

[Jolie Rouge]

Beef Shaniqua

1 (12-ounce) New York strip steak
3 ounces sliced mushrooms
2 ounces chopped onion
1/2 teaspoon minced garlic
2 Tablespoons olive oil
1/4 cup white wine
5 ounces brown gravy
salt and pepper to taste
2 slices Swiss cheese


Broil or grill the steak to desired degree of doneness. Sauté the mushrooms, onion and garlic in the olive oil in a skillet for 2 minutes. Stir in the white wine. Simmer until liquid evaporates, stirring frequently. Add the gravy and mix well. Season with salt and pepper. Simmer just until heated through, stirring constantly.
Place the steak on a baking pan. Spoon the vegetable mixture over the steak. Top with the cheese. Broil until the cheese melts. Serve immediately.

SERVINGS: 1 to 2

[the fugative]

Tarte Tatin


5 to 6 pounds tart apples (I like Braeburns, Jonathans, Honeycrisp, Jonagold, or Fujis)
7 tablespoons unsalted butter
3/4 cup granulated sugar
1/8 teaspoon kosher salt
Pâte Brisée (see the recipe below)
Crème fraîche or vanilla ice cream for serving

Peel, halve, and core the apples, being sure to get the stem and flower ends clean. In a tarte Tatin pan or a 10-inch heavy skillet (cast iron is good, as long as it's well seasoned), melt the butter, add the sugar and cook over medium heat until the sugar begins to melt around the edges. Stir gently with a wooden spoon to help the sugar melt completely and then let the mixture cook over medium-low heat until it reaches a deep mahogany-colored caramel; if using a dark pan, be sure to lift some caramel out with a spoon to check the color. The butter will pool on the top-that's fine. As soon as the caramel is the right color, take the pan off the heat.
Arrange the apple halves in concentric circles, standing them upright on their narrowest end and packing them in as tight as possible (they'll shrink as they cook). Try to make the rows look neat. Reserve 4 apple halves to add midway during cooking.
Return the pan to medium heat, increasing to medium-high as the apple juices begin to flow-the liquid should be bubbling gently. Rotate the pan occasionally in case there are any hot spots. Use your sense of smell: if you start to smell burnt sugar, immediately turn the heat down. When the bottom halves of the apples are caramelized and slightly tender, flip each one over with a fork and continue cooking.
About this time, there should be a lot of juice in the pan and the apples will likely have shrunk and be slumping a bit. Carefully take the pan from the heat and, holding the apples back with a spatula, pour off 1/2 to 1 cup of caramel and juice into a small saucepan (pour off more if necessary; you should have about an inch of liquid left in the skillet). Return the skillet to the heat and continue cooking. Add the reserved apples to the caramel in the smaller pan and cook over medium-high heat until they're caramelized, about 10 minutes, turning them frequently as necessary. With a rubber spatula or a wooden spoon, push the apples in the skillet so they're tightly packed and upright again; there will be gaps. Holding them in position, transfer an apple half from the small pan and slide it, wider end down, into a gap; repeat with as many apple halves as will fit nicely; reserve the juice in the pan. Continue cooking until the apples in the skillet are tender and thoroughly caramelized, inserting another apple half if necessary. The total cooking time could take 35 minutes or more.
Remove the skillet from the heat and leave to cool to room temperature. If there's more than about 1/2 inch of liquid remaining in the pan, carefully pour off the excess into the small saucepan and reserve. Meanwhile, make and chill the pâte brisée.
Heat the oven to 375°F. Roll the chilled dough into a round about 1 inch larger than the pan; the dough should be about 1/8 inch thick. Roll the round of dough onto the rolling pin and transfer it to the skillet, gently draping the dough over the apples. Tuck and fold the edge of the dough under to make a rim. Put the skillet in the middle of the oven. (A baking sheet on the rack below will catch any overflowing juices.) Bake until the crust is a rich brown and looks crisp, about 25 minutes.
Take the tarte from the oven, let it cool for about 15 minutes. If more juice has accumulated, carefully pour off most of it into the saucepan and then invert a large plate on top of the pan, flip the pan and plate over in one quick move, and lift off the pan. Simmer the reserved caramel and juices until thick and syrupy and then spoon them over the finished tarte or serve alongside. Serve the tarte warm or at room temperature with crème fraîche or vanilla ice cream. Leftovers are best eaten within a day or so; don't refrigerate.


Pâte Brisee


enough for one tarte tatin

6 3/4 ounces (1 1/2 cups) all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon kosher salt
2 1/2 ounces (5 tablespoons ) unsalted butter, cut into small cubes
1 large egg yolk
1/2 teaspoon pure vanilla extract
2 to 3 tablespoons cold water

Put the flour, sugar, and salt in a food processor and whirl to blend. Add the butter and pulse until the mixture looks like fine meal. In a cup or small bowl, whisk together the yolk, the vanilla, and 2 tablespoons of the water. Add this to the flour and butter and mix for a few seconds on low, just long enough to let the dough pull together; add a little more water if needed. Dump the dough onto a lightly floured work surface and work it with the heel of your hand, pushing it away from you and then gathering it up with a dough scraper, until the dough is very pliable. Press the dough into a ball, cover with plastic wrap, and chill until firm, 15 to 30 minutes.

[Jolie Rouge]

Orange Punch

1 6-oz. can frozen orange juice concentrate
1 6-oz. can frozen lemonade concentrate
1 6-oz. can frozen pineapple juice concentrate
1/2 cup water
2 quarts ginger ale
Orange slices
Strawberry slices

Combine juices and water until mixed and smooth. Just before serving add ginger ale and garnish with orange slices and fresh strawberry slices. Makes about 24 punch cups.

The Skinny: Use sugar free ginger ale. We have been using that for years and we like it better than regular ginger ale. You can probably also find low fat or reduced sugar juice concentrates.

Pimm's Cup (this is for one serving, repeat as necessary)

2 measures of Pimm`s
2 measure of Ginger Ale or fizzy lemon-lime juice like 7-Up.
1 slice of Cucumber
1 slice of Lemon
1 slice of Orange
1 slice of strawberry
Fresh Mint

Pour Pimm's into pint glass; fill with ice . Top with chilled ginger ale; garnish with slice of a slice of cucumber, lemon, orange and strawberry. Top with sprig of fresh mint.



Bacon and Egg Casserole

1 pound bacon, cooked until crisp
2 cups Swiss cheese, shredded
8 eggs
2/3 cup Half-and-Half
1/3 cup Parmesan cheese, grated

Line a 13 x 9-inch baking dish with the cooked bacon. Top with Swiss cheese. Carefully, without breaking yolks, place eggs on top of cheese so they are lined up evenly along the dish. Pour half-and-half over eggs and bake for 8 - 10 minutes at 400 degrees. Sprinkle with Parmesan cheese and bake another 8 - 10 minutes at the same temperature. Cut into squares around eggs and serve.



Fancy Grits

4 and 1/2 cups water
2 tsp. salt
1 and 1/2 cup uncooked grits
8 oz. cheddar cheese, shredded
2 cloves garlic, minced
6 oz. butter
3 eggs, well-beaten
3 Tbsp. Worcestershire sauce
Salt and pepper to taste
Paprika

Boil water and add grits. Bring to boil again then reduce heat and cook for 25 minutes. Add all remaining ingredients except paprika. Stir until everything is nice and melted. Pour into 13 x 9-inch dish and sprinkle paprika on top. Bake at 350 degrees for one hour.



Blueberry Banana Bread

2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 cup sugar
1 egg, beaten
1/2 cup vegetable oil
1 tsp. vanilla extract
2/3 cup mashed bananas
1 cup fresh blueberries
1/2 cup chopped nuts

In a large bowl, combine flour, salt, baking soda and sugar. In a separate bowl, combine egg, oil, and vanilla extract and mix. Add to dry ingredients. Fold in bananas and blueberries and mix well. Add nuts and mix. Pour into a greased loaf pan and cook at 350 degrees about 1 hour. Allow bread to cool before slicing.