Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Apricot Pork Chops


• 1 tbsp. olive oil or butter

• 4 thin loin pork chops

• 1 c. sliced red or yellow onion

• 1/2 c. coarsely chopped dried apricot halves

• 1 c. beef or chicken broth

• 1/2 c. red or white wine (optional)

• 1/4 c. orange marmalade

• 1 tsp. grated fresh ginger root or 1/2 tsp. ground ginger

• 1 clove garlic, minced

• Dash nutmeg

• 1 tbsp. cornstarch

• Sautéed onion slices (for garnish)

In a large skillet over medium-high heat, warm the oil or melt butter. Add chops and brown 2 to 3 minutes per side.

Scatter onion and apricots over chops. Combine broth, wine (if used; if not using wine, increase total amount of broth to 1 1/2 cups), marmalade, ginger, garlic and nutmeg; pour over chops.

Bring to a boil, reduce heat, cover and simmer until meat is tender (15 to 20 minutes).

Mix cornstarch with 1 1/2 tablespoons cold water; add to skillet, stirring briskly. Cook, stirring, until sauce thickens (3 to 4 minutes).

Spoon over chops as a Glaze/

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[Jolie Rouge]

Cheddar Biscuits

4 cups baking mix
3 ounces Cheddar cheese, shredded
1 1/3 cups water
1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees F for 10 to 12 minutes, or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.


Pumpkin Bread

INGREDIENTS for Bread:
3 cups sugar
1 cup salad oil
4 eggs
2 cups pumpkin
3-1/2 cups flour, unsifted
2 teaspoons soda
2 to 3 teaspoons salt
2/3 cup water
1 teaspoon baking powder
1 teaspoon nutmeg (freshly ground is best)
1 teaspoon cinnamon
2 teaspoons pumpkin spices
2 teaspoons vanilla
1 cup chopped dates or pecans, or
1/2 cup of each (optional)
TO PREPARE Bread:
Combine sugar and oil in large bowl. Add eggs one at a time, beating after each addition. Add vanilla. Sift dry ingredients together. Set aside. Add dry ingredients alternately with water. Add pumpkin. Add dates, pecans or both at this time. Pour into 3 well greased and floured 9 x 5 x 3-inch loaf pans. Bake in preheated 325 degree oven for 1 hour or until they test done. Remove from pans when barely warm.

INGREDIENTS for Frosting:

1 (8-ounce) package cream cheese
4 Tablespoons butter or margarine
1-1/2 teaspoons vanilla
1-1/2 cups powdered sugar
Dash salt
1/2 cup finely chopped pecans

TO PREPARE Frosting:
Cream margarine or butter with cream cheese. Add vanilla. Add sifted sugar and salt. Fold in nuts last. Frost cooled bread.

[Jolie Rouge]

Goat Cheese and Herb Spread

2 cups goat cheese
1/4 cup butter, softened
2 Tbsp. fresh parsley, chopped
2 Tbsp. chives, chopped
1/2 tsp. paprika
1/2 tsp. oregano
1 tsp. caraway seeds

Combine goat cheese and butter and mix well. Add parsley, chives, paprika, oregano and caraway seeds and mix well. Serve with crackers, bread or raw vegetables.



Chicken Korma

1/4 cup cashews
1/4 cup pistachios
1/4 cup almonds
2 - 3 dried hot chilies, seeded
1 Tbsp. fresh ginger, grated
1 cup cold water
1 tsp. ground cinnamon
3 whole cloves
1/4 tsp. cardamom seeds
2 garlic cloves
2 Tbsp. poppy seeds
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 cup light cream
1/4 cup butter
1 white onion, chopped
6 boneless chicken breasts, cut into 2-inch cubes
2 Tbsp. cilantro, chopped
1 Tbsp. lemon juice

Combine cashews, pistachios, almonds, hot chilies, ginger and cold water in a blender and blend until smooth. Add cinnamon, cloves, poppy seeds, coriander, cumin and light cream and blend again until sauce is smooth, set sauce mixture aside. Melt butter in a large saucepan and brown onions, add chicken cubes and brown. Stir in sauce from above and cook for 20 minutes over low-medium heat. Sprinkle with lemon juice and fresh cilantro a few minutes before serving and serve over cooked rice. We like either Basmati or Jasmine rice. Serve with condiments such as Mango Chutney and Hot Pepper Relish.




Cucumber, Tomato and Onion Salad

2 - 3 large cucumbers, peeled and cut into 1-inch cubes
2 tomatoes, chopped
1/4 cup white onion, diced
1/4 cup fresh cilantro, chopped
1/4 cup lemon juice
1 Tbsp. olive oil
1 Tbsp. fresh ginger, grated
2 fresh hot chilies, seeded and diced
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/2 tsp. salt

Place cucumbers, tomatoes, onion, and cilantro on a platter and toss. Combine remaining ingredients in a cruet and shake well. Pour over salad and toss. Chill for about 1 hour before serving.




Bread and Butter Pudding

1/2 cup butter, softened
12 slices thin white bread
1/3 cup raisins
1/2 cup dried currants
1/4 tsp. ground cinnamon
3 large eggs
1/4 cup sugar
2 and 1/2 cups milk
3/4 cup heavy cream
1/8 tsp. ground nutmeg

Coat the bottom of a 7 x 10 baking dish with butter. Trim the crust off bread slices and butter both sides of the bread slices. Place 4 slices at the bottom of the baking dish. Combine raisins, currants and cinnamon together and toss. Place half the mixture over the 4 bread slices. Add 4 more buttered bread slices and the other half of raisins and currants. Top with remaining 4 slices of buttered bread. In a mixer or blender, mix eggs until frothy, then add sugar, milk, cream and nutmeg and beat until mixed. Pour mixture over bread and raisin mixture. Allow pudding to sit at room temperature for about 30 minutes so bread can absorb liquid. Cover with aluminum foil and bake at 350 for 30 minutes, remove foil and bake 30 minutes longer. Serve warm.

[Jolie Rouge]

Grilled Salmon Steaks with Creamy Bouquet Garni

1 Tablespoon olive oil
Juice of 1/2 lemon
6 salmon steaks

Bouquet Garni Sauce:

1 cup plain lowfat yogurt
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh chives
1 teaspoon each: dried oregano, basil and thyme
1/4 teaspoon pepper
Salt to taste
Juice of 1/2 lemon
1 Tablespoon capers (optional
Milk (optional)
Fresh herb sprigs for garnish

Combine olive oil and lemon juice in a small bowl. Brush salmon steaks on both sides with oil mixture. Place on grill over hot coals. Grill 5 minutes on each side or until fish flakes easily when tested with a fork.

For Bouquet Garni Sauce:

Combine all ingredients in a small bowl. Mix well. Chill at least 30 minutes or more to allow flavors to blend. Makes 1 cup.

Arrange fish steaks on a serving platter; spoon sauce over tops. If sauce seems too thick, thin it with a little milk. Garnish with sprigs of fresh parsley.

SERVES: 6

[the fugative]

Strawberry Pie


• Single prepared pie crust

For fruit glaze:

• 1 c. granulated sugar

• 2 tbsp. cornstarch

• 1 c. water

• Drop of red food coloring

• 3 tbsp. strawberry Jell-O

For pudding base:

• 1 (3-oz.) pkg. cook-and-serve vanilla pudding

• 1 3/4 c. half and half (or 2 percent or whole milk)

• 1 tbsp. strawberry Jell-O

• 1 (8-oz.) pkg. cream cheese, cut in 16 pieces

• 1 tsp. vanilla, clear if available

• 4 c. strawberries, sliced

• Whipped cream

Bake crust in a 9-inch pie plate as directed on package. Cool.

In a small saucepan, mix sugar, cornstarch and water. Cook over medium heat until thick and clearer. Add the food coloring, 3 tablespoons of Jell-O and stir until dissolved. Remove from heat and cool.

In a medium saucepan, mix the pudding with the half and half or milk over a medium heat, stirring constantly to prevent scorching. When it thickens, remove from heat and immediately add 1 tablespoon strawberry gelatin, stirring to dissolve completely. Add the cream cheese, stirring to dissolve the pieces completely. Add the vanilla and let the mixture cool.

To assemble: put the pudding into the pie shell, top with the strawberries and carefully pour the glaze over the strawberries, using a spatula to cover them completely. Refrigerate for at least several hours. Serve with a dollop of whipped cream.

[jaybird]

I NEED HELP!

I have rice, dry red beans, ham, smoked sausage. I want to make (TRY) red beans and rice. What do I do? Toss it all in a pot like ham & beans & cook it all day?

[the fugative]

Chicken Stock


about 12 cups


• 5 lb. chicken (whole, bones, parts or any combination)

• 4 quarts (16 c.) cold water

• 1 medium yellow onion (12 oz.), coarsely chopped

• 1 medium carrot (about 4 oz.), peeled and cut into 2-in. chunks

• About 1 tsp. salt

• Peppercorns and/or herbs to taste
(optional and strongly discouraged the first time)

Rinse the chicken bones or parts under running water. If using whole chicken or chicken parts, remove and discard any excess fat and, if desired, skin.

Place the chicken in a tall, narrow, metal stock pot and add enough cold water to cover by about an inch. Place over high heat and bring to a gentle boil. Boil gently for about 3 minutes. Quite a lot of scum and fat should appear on the surface. Gently stir the chicken just once to allow any trapped scum to rise to the surface.

Place a colander in the sink. Dump the contents of the pot into the colander and allow the water and scum to go down the drain. This removes the protein and blood that form the scum and foam (but not the chicken flavor). Rinse the chicken and wipe the pot clean.

Return the chicken to the pot, add 16 cups cold water and the onion, carrot and salt. If adding peppercorns and/or herbs, you may add them now for a strong flavor. The chicken should be submerged. If it is not, try to rearrange the chicken before adding more water. If absolutely necessary, add a little extra water. Place over medium-high heat and bring to a simmer. Do not boil. Reduce the heat to medium or medium-low and simmer gently. A stray bubble, not a steady stream of bubbles, should occasionally appear on the surface. You will need to adjust the heat a few times to attain the optimal simmer.

Use a spoon to skim any additional scum that appears on the surface. After a while, rendered fat will form a sort of layer on top of the stock. If desired, you may spoon off any fat as it accumulates on the surface, although I wouldn't advise it. (It imparts flavor to the stock and will eventually be skimmed from the resulting stock anyway.)

Simmer the stock, without stirring, for 1 1/2 to 2 hours. (If using a whole chicken, you may wish to remove the chicken after it is cooked through, about 45 minutes. Set aside to cool slightly. Remove the skin and most of the meat; return the bones to the stock and continue to simmer. Reserve the chicken for another use.) For a mild flavor, wait to add the peppercorns and/or herbs at this time.

The level will drop slightly as the water evaporates. Do not add more water without first tasting a sip and deciding whether the stock is too concentrated.

Once you are satisfied with the flavor, remove the pot from the heat.

Place a fine strainer or a strainer lined with cheesecloth over a large shallow bowl or roasting pan. Transfer the chicken parts to a plate and reserve to shred the meat for another use or discard. Carefully strain the stock. Discard the solids.

If using immediately, use a spoon or paper towels to skim the fat from the surface of the stock.

If using the stock later, immediately fill the kitchen sink with ice water and place the bowl or pan of stock in the ice water. In a perfect world, the stock should be no more than 3 inches deep to promote quick cooling. Replenish the ice until the stock reaches room temperature, about 10 minutes. Refrigerate, uncovered, until chilled through. Using a spoon, remove and discard the layer of fat from the surface. (The refrigerated stock may become gelatinous; don't worry, it will liquefy when heated.) Then cover and refrigerate for no more than 3 days.

To freeze, transfer to individual plastic bags or ice cube trays and freeze for up to 3 months. (To thaw frozen stock, place in the refrigerator overnight or dump the stock from the storage container into a pot over low heat. If it tastes too chicken-y, simply add water, a little at a time, when reheating.




Vietnamese Chicken Stock


Char a 4-inch piece fresh ginger, halved lengthwise and smashed; char 2 large peeled yellow onions. (To char the ingredients, carefully broil or hold them over a gas flame until browned in spots.)

In a dry skillet over medium heat, lightly toast 6 whole star anise and 6 whole cloves, shaking the skillet occasionally, for 2 minutes.

In the chicken stock recipe (Above), to the chicken and water add the ginger, onions, 1 to 2 tablespoons fish sauce, 1 to 2 tablespoons sugar and about 1 tablespoon coarse salt, bring to a simmer and cook for 30 minutes. Add the star anise, cloves and 1 teaspoon whole black peppercorns and continue to simmer gently for 1 hour. Strain and cool as directed. Taste and adjust the fish sauce, sugar and salt accordingly.





Asparagus, Pancetta and Rice Soup


about 4 cups


• 6 tbsp. extra-virgin olive oil, divided

• 2 c. diced yellow onions (8 oz.)

• Salt to taste

• 1/4 c. long-grain white rice

• About 3 1/2 c. Chicken Stock (see recipe)

• 1/2 c. water

• About 8 oz. asparagus, ends trimmed

• 3 to 4 oz. pancetta or bacon, finely minced ( 1/2 to 2/3 c.)

• Freshly cracked black pepper to taste

In a large pot over medium-low heat, warm about 4 tablespoons of the oil. Add the onions and a pinch of salt and cook slowly, stirring regularly, until the onions "sweat" their moisture and become tender and translucent, about 10 minutes. Do not let the onions color.

Add the rice, stock and water and bring to a simmer. Cover tightly and cook until the rice is nutty-tender, about 15 to 20 minutes, depending on the rice you choose. The broth will be cloudy and should taste sweet from the onions. Turn off the heat.

While the rice is cooking, cut the asparagus in half crosswise, then sliver the halves, slicing them on an angle, about 1/8-inch thick. Don't worry if the slivers vary a little in thickness; the irregularity will guarantee uneven cooking and a varied texture. You should get about 2 cups.

In a large skillet over medium heat, heat the remaining 2 tablespoons oil. Add the pancetta and asparagus and stir once to coat, then spread them out and sizzle until the asparagus begins to turn golden brown. Toss or stir once, then allow to turn golden brown again. Repeat a few times until the mass has softened and shrunk somewhat.

Scrape the mixture into the soup and return to a simmer. Add lots of pepper and simmer for about 1 minute. Serve immediately.

[the fugative]

Originally posted by jaybird
I NEED HELP!

I have rice, dry red beans, ham, smoked sausage. I want to make (TRY) red beans and rice. What do I do? Toss it all in a pot like ham & beans & cook it all day?

Here's my only recipe

Red Beans and Rice with Smoked Sausage


1 pound dried red beans

1 1/2 pounds smoked sausage cut into chunks

1 ham hock

1 large onion chopped (I like Purple or yellow onions here)

salt to taste

1 clove garlic minced (I use 3-4)

1 teaspoon dried thyme

1 teaspoon freshly ground pepper (Or to taste)

1/2 teaspoon sage

1/8 teaspoon cayenne pepper (I prefer 1/2 tsp)

freshly cooked white rice

Soak beans overnight in cold water. Drain.
Add remaining ingredients to beans except salt and rice.
Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste.
Discard ham bones. Remove about 1/4 cup of beans from mixture and mash; return to Dutch oven and stir. Simmer 15 more minutes.
Serve over hot rice

[the fugative]

PORK CHOPS


4 boneless pork chops, about 1 inch thick

Salt and pepper

Oil for frying

1 cup apple juice

1 tablespoon cider or white- wine vinegar

½ cup heavy cream

Season chops with salt and pepper. Cook them in skillet over medium-high heat for 8 minutes on each side or until just pink in center. Set aside on plate. Cover with foil. Deglaze pan with apple juice, stirring up any dark bits clinging to pan. Stir in vinegar. Boil vigorously until liquid is thick and syrupy. Add cream. Boil until wooden spoon swiped through sauce leaves momentary trace. Stir in any juices accumulated on pork plate. Adjust seasoning. Serve.



BISCUITS


12 servings.

2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons granulated sugar

1 teaspoon salt

1 to 1½ cups heavy cream

1/3 cup (5 tablespoons) butter, melted

To make biscuits: Preheat oven to 425 degrees. Toss together flour, baking powder, sugar and salt in mixing bowl, stirring with fork to blend and lighten. Slowly add 1 cup cream, stirring constantly. Gather dough together. (Note: When it holds together and feels tender, it is ready to knead. If dough seems shaggy and pieces are dry and falling away, slowly add enough additional cream to make dough hold together.)

To bake biscuits: Place dough on lightly floured surface. Knead for 1 minute. Pat dough into ½-inch-thick square. Cut into 12 squares. Dip each into melted butter. Place biscuits 2 inches apart on baking sheet. Bake for 15 minutes or until lightly browned. Serve hot.

[Jolie Rouge]

Smithfield Ham Spread

1/2 cup Smithfield ham, finely chopped
1/2 cup shredded sharp cheddar cheese
1/3 cup mayonnaise
1 tsp. Worcestershire sauce

Combine all ingredients and mix well. Serve with crackers. If you do not have Smithfield ham on hand, you may use jars or cans of Smithfield or deviled ham.



Shepherd's Pie

8 yellow potatoes
3 to 4 Tbsp. butter
1/4 cup milk
Salt and pepper
1 pound lean ground beef
10-oz. frozen peas, thawed
10-oz. frozen corn, thawed
1 and 1/2 cups shredded cheddar cheese

Boil potatoes until tender and mash. Add butter, milk and salt and pepper to taste. Meanwhile, brown ground beef in a skillet until fully cooked. Drain fat. Place half the mashed potatoes in the bottom of a casserole dish. Place thawed peas on top of mashed potatoes followed by cooked ground beef. Place thawed frozen corn on top of ground beef followed by the remaining half of mashed potatoes. Sprinkle with cheddar cheese and bake for 20 - 25 minutes at 350 degrees.




Lemon-Poppy Seed Shortbread

1/2 cup Confectioner's sugar
2/3 cup butter, softened
1 Tbsp. poppy seeds
2 Tbsp. grated lemon peel
1 and 1/2 cups all-purpose flour
Granulated sugar

Combine Confectioner's sugar and butter together and beat until fluffy. Add poppy seeds and lemon peel. Add flour and mix well. Divide dough into 3 equal parts and shape into a 5-inch round flat piece of dough. Cut into 8 equal pieces and place on an ungreased baking sheet. Sprinkle with granulated sugar. Bake at 325 degrees for about 20 minutes or until golden brown. Allow to cool before serving.

[the fugative]

Antipasto

about 6 quarts


• 1 large head cauliflower

• 1/2 lb. small onions

• 1 bunch celery, without tops

• 2 c. string beans

• 4 c. mushrooms

• 1 c. cider vinegar

• 1 quart olive oil

• 2 (12-oz.) cans water-packed tuna, drained

• 1 lb. anchovies

• Handful of Italian, flat-leaf parsley

• 1 1/2 lb. green tomatoes

• 1 1/2 lb. red tomatoes

• 1 lb. green peppers

• 5 pickling cucumbers, unpeeled

• 1 (6-oz.) can tomato paste

• 2 (15 1/2 oz.) cans navy beans

• 1 (6-oz.) can black olives

• 1 (6-oz.) jar green olives

• Hot pepper flakes, to taste

• Salt, to taste

Coarsely chop cauliflower, onions, celery, string beans and mushrooms and cook separately in salted water until about half cooked (they will cook more later). This will take 2 to 5 minutes, depending on the vegetable. They should be just tender but not fully cooked. Drain and run under cold water. Set aside.

Put vinegar, oil, tuna, anchovies (with most of the oil drained) and chopped parsley in large kettle and bring to a boil. Lower heat and cook 15 minutes. Add coarsely chopped tomatoes, peppers and cucumbers, cook over low-medium heat 10 minutes. Add rest of ingredients and cook 10 minutes. Cool and refrigerate or can in hot jars.

Serve with chunks of bread or crackers as an appetizer or mixed with cooked shrimp as a first course

make changes based on preferences and what's fresh. Cooking times depend on the size of the vegetables and the vagaries of the stove