Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Pecan "Dessert Pizza"

1 prepared pie crust (Pillsbury is one brand with a new crust you just unroll)
1/2 cup brown sugar
2/3 cup butter
1/2 cup honey
2 Tbl whipping cream
1 bag pecans chopped (6 oz)
2 cups pecan halves for optional garnish

Unroll your pie crust into a 10-inch tart pan. The crust will run up the sides just a bit. You want at least a quarter-inch "lip" around the edges. Partially bake the crust at 350 degrees for 8 minutes. While the crust is baking, put the sugar, butter, honey, and whipping cream in a sauce pan. Warm it on Medium until everything is melted. Stir as needed. When melted, turn the heat up to bring the mixture to a boil. When it's just bubbling all around, turn it off.

When you take the pie crust out of the oven, let it cool slightly and then put the chopped pecan pieces over the crust. Cover the crust with the pieces like you'd put chopped onions across a pizza crust. Spread them.

Pour the melted mixture over the pecans. Bake the "pizza" at 350 degrees for 25 minutes. A word of caution: When you are using a tart pan, this kind of recipe will always have the tendency to "leak." You can't stop that. Just put a cookie sheet under the pan to catch the drips or you'll be cleaning your oven later.

When the pecan "pizza" has gotten a golden brown, you're ready to take it out. While it's still warm, use the 2 cups of pecan halves (unbroken) to make a rim around the outside to decorate your tart. You don't have to, it's just a nice touch. This recipe is so easy it will take about as long to rim the tart as it did to assemble it. It's worth the effort. Press the pecans just a bit so they stick to your "pizza."

Another word of caution now: You'll need to release your tart from the pan before it's completely cool. If you don't, when the caramelized mixture cools you'll have to "dig" your "pizza" out of the pan. It will not cooperate and come out easily. Be careful not to do it so early that you burn yourself. I use hot pads on both hands.

You can cut this tart or "pizza" into very small slices with a pizza cutter or sharp knife, so it works well on a buffet. You can cut it in normal-sized pieces and serve with ice cream, or you can just pull up the whole thing in front of the TV--but, of course, I can't, in good conscience, condone that behavior.

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[the fugative]

Spinach Cheese Dip

1 c. tomatoes, drained and diced
4 oz. frozen spinach, thawed and squeezed dry
1/2 c. sweet red peppers, drained and diced
1-1/2 c. yellow onions, minced
1-1/2 c. half-and-half
3-3/4 lb. pepper jack cheese, grated

Sweat onions in a saucepan. Add half-and-half and bring to a boil. Slowly add grated cheese, stirring until all the cheese is melted and smooth. Add spinach and blend. Mix in tomatoes and peppers, stirring to remove any lumps. Refrigerate until needed.



Parsnip Apple Soup


1/4 c. olive oil

4 large garlic cloves, whole

1 c. onion, peeled and diced

1 c. celery, diced

1 c. carrot, peeled and chopped

4 c. parsnips, peeled and diced

2 Granny Smith apples, peeled and chopped

6 c. vegetable stock

1 1/2 c. apple cider

1 sprig fresh rosemary

1 t. fresh ground black pepper

1 1/2 t. salt

pinch cayenne pepper

In a large stockpot, combine olive oil, garlic, onion, celery, carrots, parsnips, and apples. Cook over medium heat, stirring occasionally until caramelized (about 20 minutes). Stir in vegetable stock, cider, and rosemary. Reduce to low heat and simmer uncovered about 1 hour. Remove rosemary stem, pour soup into food processor or blender (but fill container only partially), add seasonings and purée (in batches, if necessary). Serve hot or cold.




Turkey Salad

Salad:

6 oz. sliced, smoked turkey

6 oz. Gorgonzola cheese

6 thin slices melon

12 cherry tomatoes

12 raspberries

2 large handfuls of mixed greens

Vinaigrette:

1 c. balsamic vinegar

1 T. granulated garlic

1/3 c. sugar

1 t. salt

1 t. pepper

Topping:

1 c. pecan pieces

1/4 c. sugar

1 T. vegetable oil

To prepare: Arrange greens on two plates and top with turkey, cheese, tomatoes, and raspberries. Place melon slices around outside edge of plate so that they surround the salad. Sprinkle with pecan topping and vinaigrette.




Angry Trout


1/2 c. extra-virgin olive oil
1/4 c. freshly squeezed lime juice
1/4 c. finely chopped red onion
2 tsp. dried tarragon
1/2 to 3/4 tsp. salt
1/4 tsp. white pepper
2 1/2 lbs. fresh lake-trout fillets, skinned and de-boned


Directions:
To make the grilling sauce, combine the olive oil, lime juice, red onion, tarragon, salt, and white pepper in a medium-sized bowl and mix thoroughly with a whisk. Brush the trout fillets with the sauce and place (top side down) on a hot, oiled grill. Turn after about five minutes, or when the fish is halfway cooked. After turning, brush the tops of the fillets with a small amount of additional grilling sauce. Continue cooking for about five more minutes, or until the fish is fully cooked through. Garnish with a sprinkling of fresh chopped tarragon and a slice of lime




Tartufo


3 quarts vanilla ice cream
1/4 c. walnuts, chopped
1/4 c. maraschino cherries, chopped
1 c. shaved white chocolate
2-1/2 c. fudge or chocolate sauce
1 lemon, cut into quarters

To prepare: Cut ice cream into large pieces. Combine with cherries and walnuts in a large mixing bowl using an electric mixer with a paddle attachment.

Portion into large muffin tins (about two cups each) and freeze until solid.

Unmold using hot water. Shape each portion into a ball and roll in white chocolate until thoroughly coated. Wrap in plastic and return to freezer.

To assemble: Place 1/4 cup of warm fudge or chocolate sauce on a large plate and place the ice-cream tartufo in the center of the fudge. Top with a maraschino cherry and sprinkle plate with white chocolate

[Jolie Rouge]

so -- why is the trout "angry" ??

[the fugative]

so -- why is the trout "angry" ??

He got skinned & Boned

[Jolie Rouge]

ah .... no .... so not goin there ...

[the fugative]

GREEN BEANS WITH ORANGE AND ROSEMARY GREMOLATA



2 pounds slender green beans, trimmed
3 large garlic cloves, minced
2 tablespoons minced fresh Italian parsley
1 tablespoon finely chopped fresh rosemary
1 tablespoon grated orange peel
1 teaspoon grated lemon peel

6 tablespoons (3/4 stick) butter
1/2 cup low-salt chicken broth
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon fresh lemon juice

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly. Drain again. (Can be made 1 day ahead. Wrap in several layers of paper towels, then place in plastic bag. Chill.)
Mix garlic, parsley, rosemary, orange peel, and lemon peel in small bowl. Transfer 1 tablespoon gremolata to another small bowl; reserve for garnish.

Melt butter in heavy large skillet over medium-high heat. Add remaining gremolata and stir 30 seconds. Add broth, orange juice concentrate, and lemon juice and bring to simmer. Add green beans. Cook until beans are heated through and liquid is reduced enough to coat beans thickly, tossing frequently, about 5 minutes. Season to taste with salt and pepper. Transfer beans to bowl. Sprinkle with reserved gremolata.




BROWN BREAD STUFFING WITH BACON AND TARRAGON



1 1-pound can Boston brown bread, cut into 1/2-inch cubes
1/2 pound soft Italian bread, crusts trimmed, cut into 1/2-inch cubes (about 4 cups)
4 ounces bacon, cut crosswise into 1/2-inch strips
1/4 cup (1/2 stick) butter
3/4 cup chopped onion
1/4 cup chopped fresh chives
3 tablespoons chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 1/2 cups low-salt chicken broth

Preheat oven to 250°F. Divide all bread cubes between 2 rimmed baking sheets. Bake until bread is dry, about 1 1/2 hours. Transfer bread to large bowl.
Sauté bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Discard all but 1 tablespoon drippings from skillet. Add butter to drippings and melt over medium heat. Add onion; sauté until soft, about 7 minutes. Add onion, chives, tarragon, salt, pepper, and reserved bacon to bowl with bread; toss to combine. (Can be prepared 1 day ahead. Cover and refrigerate.)

Butter 9x9x2-inch baking dish. Add chicken broth to bread mixture and toss to moisten. Transfer stuffing to prepared dish.

Cover stuffing with foil and bake 40 minutes (50 minutes if refrigerated). Uncover and bake until lightly browned on top, about 20 minutes longer.




MAPLE- AND TANGERINE-GLAZED CARROTS


1 1/4 cups fresh tangerine juice
3 tablespoons pure maple syrup
2 tablespoons (1/4 stick) butter
1 teaspoon fresh lemon juice
1/2 teaspoon grated tangerine peel
2 1/2 pounds large carrots (about 12), peeled, cut on diagonal into 1/2-inch-thick ovals (about 6 cups)
Pinch of cayenne pepper

1/2 large tangerine, seeded
Chopped fresh parsley

Combine first 5 ingredients in heavy large skillet over medium-high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking occasionally, about 8 minutes.
Steam carrots until just crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.)

Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl. Squeeze juice from tangerine half over. Sprinkle with chopped parsley.




RED POTATOES TOSSED IN ROASTED-GARLIC BUTTER WITH SAGE AND BACON


12 large garlic cloves, peeled
3 tablespoons olive oil
3 tablespoons butter, room temperature
8 bacon slices, chopped

3 pounds 1- to 1 1/2-inch-diameter red-skinned potatoes
4 teaspoons dried rubbed sage
Fresh sage sprigs

Preheat oven to 400°F. Combine garlic and oil in small ovenproof dish; cover tightly with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Transfer garlic and oil to processor; add butter and process until almost smooth. Transfer garlic butter to small bowl.
(The garlic can be roasted in the oven a day in advance.)

Sauté bacon in heavy large skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels to drain. (Garlic butter and bacon can be made 1 day ahead. Cover separately and chill. Bring garlic butter to room temperature before using.)

Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain. Cool slightly. Cut potatoes in half; transfer to heavy large skillet. Add garlic butter, bacon, and dried sage and toss over medium-high heat until potatoes are heated through, about 6 minutes. Season to taste with salt and pepper. Transfer potatoes to bowl. Garnish with sage sprigs, if desired.






SPICED WHIPPED SWEET POTATOES WITH BROWN SUGAR



6 8-ounce red-skinned sweet potatoes (yams)
1/2 cup (packed) golden brown sugar
1/4 cup (1/2 stick) butter, room temperature
1 tablespoon fresh lemon juice
2 teaspoons grated orange peel
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg

Cinnamon sticks (optional)
Orange peel strips (optional)

Position rack in center of oven; preheat to 400°F. Pierce sweet potatoes in several places with fork; place on rimmed baking sheet. Bake until tender when pierced with fork, about 55 minutes. Cool slightly.
Cut potatoes in half. Scoop out pulp into large bowl; discard peel. Add brown sugar, butter, lemon juice, grated orange peel, ground cinnamon, allspice, and nutmeg to sweet potato pulp. Using electric mixer, beat until mixture is smooth; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, or cover with plastic wrap and rewarm in microwave oven on high until heated through.)

Mound sweet potatoes in serving bowl. Garnish with cinnamon sticks and orange peel strips

[Jolie Rouge]

Zesty Hot Clam Dip

2 8-oz. packages cream cheese, softened
2 8-oz. cans minced clams, drained
1 small onion, chopped
1 clove garlic, minced
1 tsp. prepared horseradish
1 Tbsp. Worcestershire sauce
1 tsp. hot sauce or to taste

Place cream cheese in a double boiler and melt, add clams, onion, garlic, horseradish, Worcestershire sauce and hot sauce. Stir in enough clam juice to make a smooth consistency. Place in a chafing dish and serve with crackers.



Grilled Tomato, Smoked Turkey and Swiss Cheese Sandwiches

1 cup sour cream
1/4 cup green onions, chopped
2 Tbsp. Dijon mustard
1 tsp. dried thyme
12 slices whole wheat bread
1 pound sliced smoked turkey breast
8 slices Swiss cheese
4 tomatoes, sliced
Butter

Combine sour cream, green onions, mustard and thyme together and mix well. Spread one side of each piece of bread with butter and the other with the sour cream mixture. Place several slices of turkey (depending on thickness), a slice of cheese and tomato on the side of the bread with the sour cream mixture. Place sandwich butter side down in a skillet and brown on both sides. Serve warm. Feel free to add some extras to these sandwiches such as thin sliced red onion, lettuce, sprouts, olives and pickle slices.



Creamy Red Potato Salad

3 pounds red potatoes, cut into 1-inch cubes
1 cup mayonnaise
1 cup sour cream
1/2 cup fresh parsley, chopped
1/2 tsp. celery seeds
1 tsp. dried dill
1 small onion, chopped
1 3-oz. jar real bacon bits
Salt and pepper to taste

Place potatoes in a saucepan with just enough water to cover. Bring water to a boil and cook potatoes until tender. Drain water from potatoes and allow to cool. Combine mayonnaise and next 7 ingredients together and stir in potatoes. Chill for several hours before serving.




Pumpkin Cupcakes

1 package yellow cake mix (1 lb. 2.25-oz., the kind with the pudding included)
1 cup canned pumpkin
1/2 cup water
1/3 cup applesauce
3 eggs
1 tsp. nutmeg
1/2 tsp. cinnamon

[b]Frosting [/b

3 cups powdered sugar
1 (8-oz.) package cream cheese, softened
2 Tbsp. butter
1 tsp. vanilla

Combine all cupcake ingredients in a large mixing bowl and beat with a mixer until well blended. Turn mixer on high and beat for three more minutes. Line a muffin pan with 24 paper muffin cups. Fill each cup about 3/4 full with the cupcake mix. Cook in preheated 350 degree oven for 20 minutes or until a toothpick inserted into the cupcake comes out clean. Allow to cool before removing from pan. To make the frosting, combine all frosting ingredients in a large bowl and beat until smooth. Frost cupcakes after they are completely cooled.

[the fugative]

Tomato & Green Bean Salad

Vinegar or another acid, such as lemon juice, may discolor beans, so toss just before serving.

1 1/2 cups red grape or cherry tomatoes, halved lengthwise
1 1/2 cups yellow pear or cherry tomatoes, halved lengthwise
2 large ripe tomatoes, halved lengthwise and cut into very thin wedges
1 cup tender green beans (stem ends snapped), cut into
1-inch pieces and lightly blanched for 3 to 4 minutes
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
2 teaspoons red-wine vinegar

Combine the tomatoes and green beans in a bowl. Before serving, sprinkle with the pepper, olive oil and vinegar




Bread Salad


When preparing bread salad, do not drizzle with oil and vinegar until just before serving, or the bread cubes will become soggy.

1 thin French bread, halved lengthwise and cut into 1-inch cubes (about 6 cups)
7 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/2 hothouse (seedless) cucumber, peeled
1 small red bell pepper, stemmed, seeded, halved and cut into 1/4-inch dice
2 celery ribs, cut into 1/2-inch dice
2 carrots, cut into 1/2-inch dice
1/3 cup diced (1/4-inch) red onion
8 ripe plum tomatoes, cut into 1/2-inch pieces
1 cup halved yellow cherry or pear tomatoes
8 whole fresh basil leaves, coarsely torn
8 whole fresh mint leaves, coarsely torn
3 tablespoons red-wine vinegar
2 hard-cooked eggs, chopped (for garnish)


Preheat the oven to 350°F.

Toss the bread cubes with 3 tablespoons of the olive oil, the salt and pepper. Spread the bread cubes in a single layer on a baking sheet and bake until slightly toasted and golden, about 15 minutes, shaking the pan occasionally. Set aside.

Halve the cucumber lengthwise and cut into 1/2-inch pieces. Place in a large bowl along with the red pepper, celery, carrots, onion, tomatoes, basil and mint. Season with salt and pepper. Add the bread cubes. Drizzle the salad with the remaining 4 tablespoons of olive oil and the vinegar. Toss the salad and garnish with the chopped eggs.

[the fugative]

ah .... no .... so not goin there ...

HeHe

[the fugative]

Peach Blackberry Pie


Pie Crust for a 9-inch double-crust pie
5 cups peeled and sliced ripe peaches
1/4 cup fresh blackberries
3 tablespoons fresh lemon juice
Pinch of salt
2 tablespoons ground crystallized ginger (a food processor or spice grinder may be used to grind the ginger)
5 tablespoons all-purpose flour
1/4 cup packed light-brown sugar
1 egg white
2 teaspoons water
2 tablespoons granulated sugar

1. Prepare the pie dough as directed through Step 4, rolling out the bottom crust to fit a 9-inch pie plate. Roll out the top crust and place it on a plate. Wrap both crusts and chill until ready to use.

2. Combine the peaches, blackberries, lemon juice and salt; set aside. Combine the ginger, flour and brown sugar; toss with the fruits. Let rest for 1 hour. Preheat the oven to 350°F.

3. Combine the egg white and water in a small bowl. Remove the pie crusts from the refrigerator. Brush some of the egg-white mixture over the bottom and sides of the bottom pie crust to prevent sogginess. Add the fruit filling, mounding the peaches in the center.

4. Cover the filling with the top crust. Trim the overhang to 1 inch. With water, moisten the edges of the crusts where they meet, then press together lightly and turn under. Crimp the edges decoratively. Cut 6 decorative steam slits in the top crust. Brush the top crust lightly all over with the remaining egg-white mixture. Sprinkle lightly with the granulated sugar.

5. Place the pie on the center rack of the oven and bake until it is golden and the juices are bubbling, about 60 to 70 minutes. Let the pie cool on a rack before serving just slightly warm or at room temperature.



Easy Pie Crust

1 1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
10 tablespoons cold, unsalted butter, cut into small pieces
1/4 cup ice water

1. Combine the flour, sugar and salt in a food processor; pulse on and off to mix. Add the butter and pulse the machine on and off until the mixture resembles coarse meal.

2. With the machine running, trickle in the ice water through the feed tube, just until the dough gathers together. (If the dough seems dry, add up to 1 tablespoon more water, 1/2 teaspoon at a time.) Remove the dough from the machine and divide it in half. Flatten each half with the palm of your hand to form a thick disk. Wrap the 2 disks in plastic wrap and chill in the refrigerator for at least 1 hour.

3. Use the dough as directed for a single- or double-crust pie: Remove one disk of dough from the refrigerator. Unwrap it and roll it out on a lightly floured work surface or between 2 sheets of waxed paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate. Work quickly, as the dough can become sticky. Use a spatula to help lift the dough and fold it loosely in half and then into quarters. Gently transfer it to the pie plate, centering the corner of the dough in the center of the plate. Open up the dough and press it lightly into the plate to fit. If the dough should tear, just press it gently together. Trim the dough, leaving a 1-inch overhang. If making a single-crust pie, turn the edge under and flute it decoratively.

4. Repeat the rolling process to make a top crust or another bottom crust. The circle for a top crust should be 9 inches for an 8-inch pie; it should be 10 inches for a 9-inch pie.

5. Follow the individual pie (or tart) recipes for filling and baking.

Makes enough for one tart up to 10 inches in diameter or one 8- or 9-inch double-crust pie.

[Jolie Rouge]

I have never heard of bread salad ....

I have some GREAT recipes for bread pudding.....