Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Butternut Squash Chowder with Pears and Ginger


• Juice of 2 lemons

• 2 pears, peeled, cored, and diced

• 2 tbsp. olive oil

• 1 c. diced Vidalia or Spanish onion

• 1 rib celery, diced

• 1 small carrot, peeled and diced

• 1 tbsp. minced garlic

• 1 tsp. peeled, minced ginger

• 1/2 c. dry white wine or apple juice

• 5 c. defatted stock

• 3 c. peeled and cubed butternut squash (about 2 small)

• 1 large potato, peeled and diced

• 1/4 c. fresh orange juice

• 1/2 c. half-and-half (optional)

• Salt to taste

Juice lemons, reserving 1 tablespoon. Place remaining juice and pears in bowl; toss to coat.

In large Dutch oven, heat oil; add onions, celery, and carrot. Cook 5 minutes, stirring frequently, or until onions are soft but not browned. Add garlic and ginger; cook 1 minute. Add wine or apple juice; cook 3 minutes, or until liquid has almost evaporated.

Drain half the pears, reserving remainder in the lemon juice for garnish.

Add stock, pears, squash and potato to pot. Bring to boil. Reduce heat to medium-low; cook 30 minutes, or until vegetables are very soft. Purée in batches in blender or food processor with orange juice, reserved tablespoon of lemon juice, half-and-half, if used, and salt.



Highly Recommended

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[Jolie Rouge]

Chef John Folse's - Spinach and Sweet Potato Soup

PREP TIME: 1 Hour
YIELDS: 8–10 Servings


While visiting Japan, I worked with a Japanese chef who taught me a simple truth about cooking. If food looks good, it will certainly taste good. This recipe incorporates that very basic principle. The vivid green spinach and the bright orange sweet potato give the soup visual appeal, and the flavor is out of this world.

4 cups spinach leaves
2 cups sweet potatoes, diced ¼-inch
1 cup julienned smoked sausage
½ cup margarine
1 cup chopped onions
½ cup chopped celery
¼ cup chopped red bell pepper
¼ cup diced garlic
1 cup flour
3 quarts defatted chicken stock
1 quart heavy whipping cream
½ cup sliced chives
½ cup chopped parsley
salt and cracked black pepper to taste
dash of hot sauce

Wash spinach leaves to remove any sand or grit and finely chop into ¼-inch squares. In a heavy-bottomed Dutch oven, melt margarine over medium-high heat. Add smoked sausage, onions, celery, bell peppers and garlic. Sauté 3 to 5 minutes, stirring constantly. Sprinkle in flour and, using a wire whisk, stir vegetable mixture to form a blonde roux. Add chicken stock, one ladle at a time, whisking constantly until soup consistency is achieved. Add sweet potatoes. Bring to a rolling boil, reduce to simmer and cook approximately 20 minutes. Add spinach and cook approximately 10 additional minutes. Additional stock may be added to retain proper consistency. Add heavy whipping cream, chives and parsley. Season to taste using salt, pepper and hot sauce. Once potatoes are tender, serve in individual soup bowls and garnish with finely chopped spinach.

[Jolie Rouge]

[b]Doc's Primo Chili

Doc's Primo Chili - (Something Old)
PREP TIME: 3½ Hours
SERVES: 15–20


Chili is one of my favorite dishes. I always have most of the ingredients stored in my pantry or freezer. With a little preparation, the meal simmers for a few hours while I cook something else. What makes this dish even better for working families is that you have a meal for today and several future dinners to stock in the freezer. This recipe comes from my cookbook, "Something Old & Something New."

6 pounds ground chicken gizzards
1/2 cup vegetable oil
3 large onions, diced
1 cup diced celery
1 cup diced bell peppers
1/4 cup minced garlic
1 (28-ounce) can tomatoes
1 (28-ounce) can V-8 juice
3 ounces beef bouillon
3 tbsps liquid smoke
1/2 cup beer
3 tsps cumin
6 ounces chili powder
2 tsps paprika
2 tbsps apple spice
6 tbsps ground fennel seed
1 tsp cocoa powder
1 tsp salt black pepper
hot sauce
3 jalapeno peppers, seeded and diced

In a 12-quart cast iron pot, heat oil over medium-high heat. Add ground gizzards and cook until golden brown, stirring occasionally. While meat is browning, place onions, celery, bell peppers and garlic into the bowl of a food processor. Chop until vegetables are almost to a liquid state. When meat is golden brown, add contents of food processor to the pot. Continue to sauté until all vegetables are wilted. Add tomatoes, V-8, beef bouillon, liquid smoke and beer. Blend well into the vegetable mixture, bring to a rolling boil and reduce to simmer. Add cumin, chili powder, paprika, apple spice, fennel and cocoa. Stir well into the tomato liquid. Season lightly using salt, pepper, hot sauce and jalapenos. Reduce heat to simmer and cook 4 hours, stirring often. Naturally, the longer chili cooks, the better it tastes. If you like your chili with beans, feel free to add one can of cooked kidney beans 10 minutes prior to serving. Adjust seasonings if necessary.

[the fugative]

Kewl






Corn and Potato Chowder with Jalapeños


• 1 tbsp. olive oil

• 1 onion, chopped

• 2 ribs celery, chopped

• 4 c. defatted stock

• 2 lb. red potatoes, cubed

• 4 c. frozen corn

• 1 tsp. finely minced jalapeño peppers, or to taste

• 2 cloves garlic, minced

• 1/2 tsp. dried thyme

• 1 tbsp. chopped parsley

• 1/2 tsp. lemon juice, or to taste

• Salt and pepper to taste

In large Dutch oven over medium-high heat, heat oil. Add onion and celery; cook, stirring frequently, 5 minutes or until onion is soft but not browned.

Add stock, potatoes, corn, jalapeños, garlic and thyme. Bring to boil. Simmer 15 to 20 minutes, or until potatoes are soft. Purée 2 cups in blender or food processor; return purée to pot. Add parsley, lemon juice, and salt and pepper to taste.

[Jolie Rouge]

Chef John Folse's Luscious Lemon Soup

PREP TIME: 1 Hour
SERVES: 6-8

I'm not quite sure if this recipe should fall into the category of soup or "luscious lemon malt!" Either way, I have to say that not only is the flavor unique, it is the perfect beginning or ending to any meal—especially during our hot Louisiana summers.



3 tbsps lemon juice
2 tbsps grated lemon peel
2 eggs
½ cup sugar
1 tbsp vanilla
1 quart buttermilk
2 cup vanilla ice cream

I recommend using only fresh squeezed lemon juice in this recipe. When grating the lemon peel, be careful to remove only the peel and not the white skin of the lemon. In a large bowl, whisk eggs, sugar and vanilla. Add lemon juice, lemon peel and buttermilk continuing to whisk constantly until well blended. Pour mixture into the bowl of a 9-cup food processor. Add ½ cup ice cream and blend mixture until ice cream is blended into the soup and liquid has become frothy, approximately 1-2 minutes. If you do not have a 9-cup processor, blend the soup in equal batches. Transfer soup into a large crystal pitcher, cover and chill for a minimum of 4 hours. Serve soup in champagne glasses and garnish with remaining ice cream, mint and additional zest if desired.

[Jolie Rouge]

Chef John Folse's Cabbage and Ground Beef Soup

PREP TIME: 1½ Hours
SERVES: 8

The Germans of River Road, Louisiana, found many interesting ways to incorporate cabbage into their dishes. This soup is a great example.


1 small cabbage, cubed
1 pound ground beef, extra lean
1 cup chopped onions
1 cup chopped celery
½ cup chopped bell pepper
¼ cup diced garlic
1 (5.5 ounce) can tomato juice, no salt added
1 (10 ounce) can stewed tomatoes, no salt added
1 (10 ounce) can Rotel tomatoes
3 (20 ounce) cans red kidney beans
¼ cup white vinegar
¼ cup sugar
2 cups low fat chicken or beef stock
salt to taste
black pepper to taste
hot sauce to taste


In a cast iron dutch oven, brown ground beef over medium-high heat. Stir constantly to render fat, while chopping beef to separate the beef grain for grain. When beef is browned, drain fat then add onions, celery, bell pepper and garlic. Blend well into the meat mixture and cook 5 minutes. Add tomato juice, stewed tomatoes and Rotel tomatoes. Bring to a rolling boil and reduce to simmer. Add beans, vinegar, sugar and cabbage. Blend well into the mixture, add water and continue cooking, approximately 30 minutes. Season to taste using salt, pepper and hot sauce.

[the fugative]

CHEESE DROP BISCUITS


Makes 14 (3-inch) biscuits.

2 cups unsifted all-purpose flour

1¾ teaspoons baking powder

¾ teaspoon baking soda

¼ teaspoon cream of tartar

1 teaspoon salt

¼ teaspoon cayenne pepper or to taste

2 tablespoons sugar

1/3 cup solid shortening

3 tablespoons unsalted butter, cold

1 cup sour cream at room temperature

2/3 cup shredded cheddar cheese

To prepare oven, pan: Preheat oven to 425 degrees. Butter and flour cookie sheet or jellyroll pan.

To make biscuits: In large mixing bowl, thoroughly mix flour, baking powder, baking soda, cream of tartar, salt, cayenne pepper and sugar. Add shortening and butter. Using 2 round-bladed knives, cut fat into flour until reduced to small lumps. Using fingertips, reduce lumps to small bits, rubbing them into flour mixture. Using a few quick strokes, blend in sour cream and cheese.

To bake biscuits: Drop heaping-tablespoon-size mounds of dough onto baking pan, spacing about 2 inches apart. Bake for 15 minutes or until firm, set and golden. Transfer pan of biscuits to cooling rack. Let stand for 1 minute. Using wide spatula, remove biscuits to another cooling rack. Cool completely. Store in airtight container.



CORNMEAL WAFFLES WITH CHILI TOPPING


Makes 4 large waffles.

• Waffles:

¾ cup whole-wheat flour

½ cup cornmeal

1 teaspoon salt

2 teaspoons baking powder

1 cup low-fat soy milk

1 tablespoon vegetable oil

• Chili topping:

1 large onion, chopped

1 green pepper, chopped

1 tablespoon chili powder

2 cups cooked pinto or kidney beans

1 can (14.5 ounces) diced tomatoes

To make waffles: In bowl, mix flour, cornmeal, salt and baking powder. Add soy milk and oil. Stir gently until well blended.

To make chili topping: Spray nonstick skillet with vegetable cooking spray. Saute onion and pepper over medium heat for 3 or 4 minutes or until onion is translucent. Add chili powder, beans and tomatoes. Cook for 5 minutes over medium heat. Set aside.

To cook waffles: Heat waffle iron. Pour in batter. Spread to edges of waffle iron. Close. Cook until gently browned. Repeat with remaining batter.

To serve: Place 1 waffle on each of 4 plates. Top with chili topping


SPICY CORN PANCAKES



Makes 12 (3-inch) pancakes.

2 cups whole-wheat flour

1 teaspoon salt

1 teaspoon baking powder

2 cups corn kernels, fresh or frozen

2 chipotle chile peppers, diced

2 cloves garlic, minced

4 scallions, diced

1 cup lowfat soy milk

To make pancakes: In bowl, mix whole-wheat flour, salt and baking powder. In separate bowl, mix corn, chipotles, garlic, scallions and soy milk. Gently blend wet ingredients with dry until well mixed.

To cook pancakes: Spray skillet with vegetable cooking spray. Preheat until moderately hot. Pour ¼ cup batter into skillet for each pancake. Cook for 3 minutes on each side or until golden brown. Repeat with remaining batter.

[Gumball1960]

PHILADELPHIA® 3-STEP® Pumpkin Cheesecake

2 pkg. (8 oz each) PHILADELPHIA Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
dash ground cloves
dash ground nutmeg
2 eggs
1 HONEY MAID Graham Pie Crust


MIX cream cheese, pumpkin, sugar, vanilla and spices
with electric mixer on medium speed until well blended.
Add eggs; mix until blended.
POUR into crust.
BAKE at 350°F for 40 minutes or until center is almost set.
Cool. Refrigerate 3 hours or overnight. Garnish with thawed
COOL WHIP Whipped Topping and chocolate-dipped PLANTERS
Pecan Halves.

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Apple Crumb Pie

6 cups thinly sliced peeled apples
3/4 cup granulated sugar
2 Tbsp. MINUTE Tapioca
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, chilled,
cut into pieces
1/2 pkg. (15 oz.) refrigerated pie crust


MIX apples, granulated sugar, tapioca, cinnamon and
nutmeg in large bowl. Let stand 15 minutes. Mix flour
and brown sugar in medium bowl. Cut in butter until
mixture resembles coarse crumbs; set aside.
PREPARE pie crust as directed on package, using 9-inch
pie plate. Fill with fruit mixture. Cover with crumb
mixture. BAKE at 400°F for 45 to 50 minutes or until
juices form bubbles that burst slowly. Cool.


KITCHEN TIPS:

Use Cortland, Baldwin, Jonathon or Granny Smith apples
for best results.

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Cranberry Fruit Basket

2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Cranberry Flavor
Gelatin, or any red flavor
1-1/2 cups cold ginger ale, carbonated lemon-lime beverage
or water
2 cups halved green and/or red seedless grapes
1 can (11 oz.) mandarin orange segments, drained



STIR boiling water into gelatin in large bowl at least
2 minutes until completely dissolved. Stir in cold ginger
ale. Refrigerate about 1-1/2 hours or until thickened
(spoon drawn through leaves definite impression).
STIR in fruit. Spoon into 6-cup mold sprayed with no
stick cooking spray.
REFRIGERATE 4 hours or until firm. Unmold. Garnish as
desired. Store leftover dessert in refrigerator.


Great Substitute: Substitute 2 pkg. (4-serving size each)
cranberry gelatin for 1 pkg. (8-serving size) gelatin.

-----------------------------------------------------------------

[Gumball1960]

SEX IN A PAN

1 c. ground pecans
1 c. flour
3 tbsp. sugar
1/2 c. butter OR margarine
8 oz. cream cheese
1 c. icing sugar
35 oz. carton Cool Whip
6 oz. pkg. instant vanilla pudding
6 oz. pkg. instant chocolate pudding
2 c. milk

Mix pecans, flour, sugar and butter. Crumble and pat into a
greased 9 x 13 inch pan. Bake at 320 degrees for 25 minutes.
Cool. Mix well the cream cheese, icing sugar and half the
Cool Whip. Spread on cooked base. Beat vanilla pudding with
1 cup milk and spread over last layer. Let set. When vanilla
pudding is set, beat chocolate pudding with 1 cup milk and
spread over vanilla pudding. Let set. Cover with remaining
Cool Whip. Garnish with shaved chocolate. Can be made ahead
and frozen.

[the fugative]

SAUSAGES WITH CIDER GLAZE


4 links smoked sausage (may substitute chorizo or other uncooked sausage)

2 firm cooking apples, such as Braeburn or Jonagold

2 cups apple cider

To prepare sausage, apples: Using fork, prick each sausage several times. Core apples. Cut each apple into quarters. Cut each quarter into 4 pieces.

To cook apples: In large saucepan or skillet over medium-high heat, bring sausages, apples and cider to a boil. Reduce heat to medium-low. Cook, uncovered, for 10 minutes or until apples are tender. Using slotted spoon, transfer apple pieces to a plate. Cover to keep warm.

To cook sausages:Partially cover pan. Simmer for 10 minutes or until sausage is warmed through. (Note: If using uncooked sausage, cook for 30 minutes or until sausage is cooked through.) Transfer sausage to plate with apples. Cover to keep warm.

To make sauce: Simmer cider, uncovered, until it is reduced to syrupy glaze. (Note: You should have generous ¼ cup reduced cider.) Drizzle cider over sausages and apples. Serve immediately

[Jolie Rouge]

Sesame Balsamic Tuna

2 (1/2-inch) tuna steaks
1/2 cup balsamic vinegar
1/4 cup dark sesame oil
2 Tablespoons freshly grated gingerroot
2 Tablespoons chopped fresh cilantro
2 green onions, chopped
4 teaspoons sugar
8 ounces mushrooms, sliced
2 Tablespoons sesame oil

Rinse the tuna steaks and pat dry. Arrange in a shallow dish. Combine the balsamic vinegar, 1/4 cup sesame oil, gingerroot, cilantro, green onions and sugar in a bowl and mix well. Pour over the tuna, turning to coat. Marinate, covered, in the refrigerator for 1 hour, turning occasionally. Drain, reserving the marinade. Preheat the grill on high for 10 minutes. Place the tuna steaks on the grill rack. Grill for 3 to 4 minutes per side or until the tuna flakes easily. Sauté the mushrooms in 2 Tablespoons sesame oil in a skillet until brown on both sides. Stir in the reserved marinade. Cook until heated through. Arrange the tuna steaks on a serving platter. Pour the mushroom sauce over the steaks.

SERVINGS: 2