Custom Classic Construction, Inc.
This recipe is from my friend Colleen. She was born and raised and still lives in New Mexico.
So simple and so good!
12 Peppers roasted and peeled
Sliced Cheese I used Colby Jack
1 tsp Baking Powder
2 large Eggs
1 cup Frying oil (I use Peanut)
Insert cheese slices into the peppers.
Beat egg whites until stiff with Baking powder,
in a separate bowl beat the yokes.
Pat chili dry, and once the oil is at temperature
Fold the yellow into the whites.
Dip each chili the egg mixture coating all sides. This is messy but worth it
Fry until golden about 5 mins per side
Drain on a towel
Keep them warm in the oven or eat right away
NO FAIL STUFFED YEAST BREAD (makes 2)
4 cups plus 2 tbsp Bread Flour or an Artisan flour
1/2 cup All Purpose Flour
3 1/2 tbsp Dried milk powder
1 1/2 tsp salt
1 tbsp Instant Yeast
1 cup Milk
1/2 cup Sugar
1/2 cup whipping cream
Warm the milk to 95-105 F
add sugar and the yeast stir and let the yeast activate for 5 -10 min
Whisk together the flour, milk powder and salt
In another bowl combine whipping cream and egg
Add the yeast mixture and mix well
Slowly add the the wet mixture to the dry ingredients with a spoon.
The resulting mixture will be lumpy.
In your mixer set up with dough hook.
Start on slow and increase to med speed.
Mix for about 12 -15 mins or until the dough becomes smooth and if dented with your finger it springs back.
NOTE: If kneading by hand let the dough rest for 20 -30 mins. This will absorb some moisture and make it easier to knead It still will be sticky for the first 5 -10 minutes of kneading.
In an oiled bowl coat the dough with oil and cover with a damp cloth or plastic wrap Place in a warm spot to rise to double in size.
Once the dough has doubled gently press with the heel of your palm to force some gas out.
Transfer to a worktop and knead quickly for 1-2 mins
It makes 2 loafs so you decide what you want to use the dough for. I have baked them as regular slicing bread, used it for pizza dough, monkey bread calzones or dinner rolls or as in the photo above I rolled each half out and made stuffed bread.
One savory and one sweet .
Pepperoni roasted red peppers and Fontina Cheese in one and a mixture of melted butter, sugar, cinnamon and raisins in the other.
Then put them in an oiled loaf pan covered to rise again to double the size
Preheat the oven to 350
Bake for 35 -45 mins
Remove from pans immediately and for a soft crust either brush the tops with melted butter or whipping cream.
CRUSTY ROLLS or French Bread
6 –7 cups Flour
2 1/2 cups tepid Water
3 tsp Dry Active Yeast
4 tsp Sugar
4 tsp Salt
1 TBSP Water
Dissolve sugar in tepid water Then add the yeast Let
proof for 2 minutes
Add the water
mixture to 2/3 rd of the flour mix with spoon. It will be very sticky
Now add the salt. and the rest of the flour
Pour out onto a floured surface and knead for about
2 mins. It will now be springy.
Cover and let rise for 30 mins
Roll out on a floured surface Cut into either 9 torpedo rolls or 2 French bread
Roll each piece and turn the ends under.
Place on a cookie sheet with corn meal or use
Use a sharp knife to cut the surface of each loaf
2 –3 times to allow for expansion. I use scissors
Coat with egg wash
Let rise for 30 mins if making bread if making rolls
you can go ahead and bake now.
Bake in pre heated 350 degree oven for about 35
minutes You will know the loaves are done when you
get a thump when you tap the
bottom of the bread and the top is browned.
Makes: 8 dinner rolls
4 hamburger rolls
1 package of instant or dry active yeast (makes no difference I have used both)
1 teaspoon salt
1- 1/4 cups hot tap water (up to 130° F)
Instructions:Whisk together the flour and salt
Stir in water and yeast with a rubber spatula .
Mixture will be very thick and sticky.Cover with plastic wrap & let stand on counter top for at least 3 hours can be placed in frig overnight.
Scrap dough out on to a well-floured surface.
Using a scraper fold over adding just enough flour so it doesn’t stick about 12 times. To keep it tender do not over work
For dinner rolls Cut into 8 pieces or into 4 for Hamburger buns.
With WELL floured hands ( It is a very soft dough.), shape each into a ball by folding and tucking,
For rolls place on parchment paper-lined baking sheet tucked side down & cover with a dish towel. Let rest at room temperature for 35 minutes. They will puff up but will not double in size.
For pizza oil a large rimmed baking sheet pan with a heavy coating of olive oil .Spread the dough with your handsAs the rolls or Pizza is resting, start preheating oven to 450° F.
When oven is preheated add your favorite topping to the pizza Note I do not spread the sauce I drop it on by big spoonfuls to not collapse this tender dough.Bake rolls or the pizza for 20 minutes or so until golden brown.
To re-crisp the rolls preheat the oven to 325° F and place directly on the oven rack for 10-12 minutes or cut and put them in the toaster.
works well for sweet or savory fillings)
1/2 cup flour
TBSP COLD butter cut into small cubes
TBSP ice-cold water
a Food processor add flour and salt pulse a few times
the cold butter cubes and pulse 8—10 times
on the food processor and add 1 TBSP of water at a time
dough should form into a ball
to a lightly floured surface and form into a 4” disk.
in plastic wrap and place into the fridge for at least 1 hour or it if fine to
leave over night.
out of the fridge 10 minutes before you are ready to roll it out
flour your working surface.
out to a large 12” circle.
to parchment paper lined cooking sheet pan
filling on top slightly mounting it in the middle leaving a 2-3” border around
the sides of the dough over the filling overlapping as you go around ( pleating
: Brush the edges with egg yolk
according to the recipe you are using.
Jewel's frozen lemon pie
Back story: In 2016 I got this recipe from a very kind and loving man.
His name is Monroe and he is the sole caretaker for his wife Jewel who has dementia
This recipe was in a letter Jewel had written her Mom June 28 , 1956 from Temple TX.
We have a very small refrigerator with a freezer space that only holds 2 ice trays.
6 egg yolks
1/2 cup lemon juice
1 lemon rind grated
1/4 tsp salt
1 cup sugar + 2 tbs
combine these ingredients & cook until thick like custard, let cool---whip 2 cups evaporated milk and beat the 6 egg whites you separated---fold both into the custard--sprinkle 3/4 cup of wafer crumbs into an ice tray -sprinkle 3/4 cup of wafer crumbs on the top -- freeze for 3 hours.
SWEET RICOTTA PEAR WITH ROASTED WALNUTS AND FRESH FIGS
pears, peeled and sliced thin
6 fresh figs, halved
1/2 cup ricotta cheese
1/2 tsp vanilla extract (to taste)
2 tbsp honey (to taste)
1/2 cup walnuts
more honey to drizzle
Preheat oven to 375 degrees.
Line baking tray with parchment paper . Coat the sliced side of your figs with honey, Cook for 10 minutes.
In the meantime toss the walnuts in honey coating all sides evenly. Three minutes before the figs are done, add in the walnuts.
Remove both from the oven when done and remove from parchment paper immediately and set aside on a plate or in a bowl.
While they are baking, pulse the ricotta cheese, honey and vanilla until whipped.
Arrange your pear slices on a plate.
Top with sweetened ricotta, walnuts and figs Drizzle with honey.
BLACK BOTTOM CAKE
8 ounces cream cheese
1/3 cup sugar
1 cup chocolate chips
1 ½ cups flour
1 cup sugar
¼ cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup water
1/3 cup oil
1 teaspoon vinegar
1 teaspoon vanilla
oven to 350
Mix the cream cheese filling and set them aside.
mix the cake part by combining all those ingredients
setting it aside.
Fill a greased 9-inch by 9-inch square pan with cake batter.
with cream cheese mix
for 40 minutes or until done in the center.
ST. PATTY'S DAY BROWNIES
**You can use a brownie mix
and skip down to the filling
1 stick of butter
1 cup granulated sugar
1 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup cocoa
1/4 teaspoon salt
Preheat oven to 350 degrees
F. Line a 9X13-inch pan with foil and lightly grease with cooking spray. Set
In a medium bowl, combine
the flour, cocoa and salt. Set aside.
add sugar, stirring well to combine. Whisk in vanilla and eggs.
Add dry ingredients to the
wet ingredients and mix well.
into the prepared pan and bake for 32-35 minutes.
2 1/2 cups powdered sugar
3 T butter, softened
3 T heavy whipping cream
2 oz cream cheese
1/8 -1/4 tsp mint extract
2-4 drops green food
coloring if desired
In a large bowl combine all
ingredients and whip until everything is well incorporated.
Continue mixing on medium-high speed until light and fluffy. Spread on
cooled brownies, refrigerate 1 hour or until set.
1/3 cup heavy whipping
1 1/3 cups (8 oz) good
quality semi sweet chocolate
1/3 cup butter
Heat ganache ingredients
over medium heat stirring constantly. When
chocolate is melted and everything is combined, set aside to cool about 10
minutes. When still slightly warm,
pour over the cooled filling spreading evenly.
Return the pan to the refrigerator.
To serve allow to sit at
room temperature about 10-15 minutes. Cut
into bars and ENJOY!
Barley or Farro
small onion, chopped
cups sliced fresh mushrooms ( canned mushrooms
drained works )
cup slivered almonds,
(sometimes I toast them first)
envelope onion soup mix
tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
to 3-1/2 cups Chicken or Vegetable broth
In a skillet sauté barley, mushrooms and onion in butter
uncovered, at 350° for 1-1/4 hours
Butter Garlic Shrimp
2 TBSP extra virgin olive oil
1 Lb jumbo shrimp (peeled deveined and tails removed)
Sea Salt and fresh ground black pepper
3 TBSP Butter
6 Cloves of fresh garlic minced
3 cups of quartered grape tomatoes
6 cups baby spinach
1/2 - 3/4 cup Heavy Cream
1/3 cup grated Romano Cheese
1/4 cup Basil thinly sliced
Over Med High heat olive oil to a shimmer
Toss the shrimp in the sea salt and black pepper. Sear until golden ( about 2 mins) Flip and cook until opaque. Remove from skillet
Reduce heat to Med.
Add butter and cook the garlic until fragrant ( 1 -2 mins)
Add tomatoes season with salt and pepper to taste
When tomatoes skins begin to soften add the spinach and cook until wilted
Stir in the heavy cream, Romano cheese and basil. Bring to a simmer
Reduce heat to low and continue to simmer until sauce is slightly reduced ( about 3-4 mins)
Return shrimp to skillet and cook until the shrimp is heated
Great alone or can be served over pasta with a slice of crusty Italian bread
1 Large Eggplant
1-3.4 cups of crushed Ritz Crackers
1 1/2 cup shredded Cheese ( I use a combination of Cheddar Monterey Jack and Fontina)
1 stick of Butter ( I use only 1/2 a stick)
2/3 cup milk
sea salt, black pepper and cayenne
Pre -heat oven to 350 degrees F ( 176.7 degrees Celsius )
Peel, Dice and boil eggplant until fork tender.
Drain well and season with sea salt, black pepper and cayenne to taste
Melt butter and mix with the crumbled crackers and shredded cheeses I set a third aside. (The original recipe says divide in half)
Mix together the cooked eggplant, milk.2/3rd of the cracker/cheese mixture
Pour into a greased casserole dish ( I do Not grease the dish It has plenty of butter)
Top with the remaining cracker/cheese mixture
Bake uncovered until golden brown about 25-30 minutes
Spicy EGGPLANT with Pasta
8 oz Rigatoni pasta cooked
3 TBSP Olive oil
1 Large diced onion
5 Minced Cloves of garlic
1 lb of eggplant cut into 1/2" cubes ( if using fresh Fairy Tale Eggplant there is NO need to peel or salt)
14 oz can Diced Tomatoes
16 oz Crushed Tomatoes or plain tomato sauce
3 TBSP Capers
1 1/2 TSP Crushed Red Pepper Flakes
1/2 cup of Fresh chopped Basil
1/2 cup of Fresh chopped Parsley
Start with 1 TSP of Olive oil in a skillet over MED High bring to a shimmer. Cook Eggplant until soft turning a few times until it browns a little (About 10 minutes) Remove from pan and set aside
In the same skillet bring the remaining olive oil to a shimmer over med heat Cook onion until soft and translucent Add Garlic cook for an additional minute or two until fragrant.
Stir in the eggplant, diced and crushed tomatoes, capers, red pepper flakes. parsley and basil Bring to a simmer and cook uncovered for 15 minutes or until it has reduced by about a 1/3 or so.
Stir in the pasta Add a little pasta water if it is too thick
Sprinkle with grated Romano Cheese and serve
Mario G Moms Stuffed Eggplant recipe
Several Small eggplants Cut lengthwise Bake at 325 until soft
Scoop and chop
the Scooped out eggplant
the Scooped out eggplant
chopped Egg plant
or moistened bread crumbs
Grated Romano Cheese
pork, bread, Romano Cheese and eggplant
and pepper to taste.
preheat 325 degree oven
Sauce on bottom of baking dish
stuffed eggplant RIGHT side up
more sauce on top.
Mozzarella or any Italian cheese
until cheese is melted and bubbly brown
Kohlrabi and sausage skillet dinner.
5 TAB olive oil divided (3 TAB and 2 TAB)
1 small diced onion
1 1/2 TAB minced garlic
1 LB Hot Italian sausage ( Casings removed)
3 cups cubed Kohlrabi
1 pt Grape Tomatoes cut in half
1 cup Fresh Pineapple Chopped into bite size pieces
1 tsp thyme
1/2 tsp smoked or Hungarian hot paprika
1/2 tsp sweet paprika
1/4 tsp ground ginger
1/4 tsp sea salt
1 1/2 TAB red wine vinegar
Heat 3 tablespoons of oil in large skillet over med heat
Add shallots and garlic stirring until fragrant and just starting to brown
Add sausage continue cooking until cooked through.
Transfer into a bowl DO NOT wipe out the skillet
Add remaining 2 tablespoons of oil to skillet increase heat to high. Cook the Kohlrabi until starting to brown ( crisp tender) Do not over brown the Kohlrabi
Add the Tomatoes and pineapple. Cook until tomatoes wilt
Reduce heat to medium add cooked sausage, thyme paprika, ginger and salt. Stir to combine
Stir in the vinegar and stir constantly until mixture is coated about 1 minute
Yellow Summer Squash
4 cups sliced yellow squash
1/2 cup chopped onion
35 crushed Ritz style crackers
1 1/2 cup shredded cheddar cheese
2 beaten eggs
3/4 cup milk
1/4 cup melted butter
1 tsp salt
Ground pepper to taste
2 TBSP butter
Preheat oven to 400 F
Over medium heat in a covered skillet with a small amount of water cook squash and onion until tender (about 5 minutes.
Drain well Set aside
Mix cracker crumbs and cheese in a med bowl. Stir half into the cooked squash and onions
In a small bowl mix eggs and milk add to squash mixture along with the melted butter and salt and pepper.
Spread into 9 x 13 baking pan
Sprinkle remaining cracker mixture.
Dot with the 2 TBSP butter
Bake 25 minutes or until lightly browned
SPAGHETTI SQUASH PARMESAN
3 Tbsp minced garlic
1 tps olive oil
6 oz chopped spinach
1/2 cup heavy cream
2 Tbsp cream cheese
1/2 cup Romano
salt and pepper to taste
Preheat the over to 350F
Cut the spaghetti squash lengthwise and remove the seeds Then Rub some oil on each cut side of the squash and place cut side down in a lipped pan.
Pierce the skin a few times
Roast in the oven for about 40 minutes or if you are in a hurry cover with plastic wrap and microwave I check it every 8 minutes. It is done if the fork slides in with ease.
While the squash is roasting drizzle of olive oil to a skillet on Med High
saute the garlic until fragrant
melt the cream cheese in the pan
Add the heavy cream and reduce the sauce for a few minutes
Then add the chopped spinach, salt and pepper and the Romano cheese stir well
When the squash is done turn it over and with a fork pull it away from the edges
Pour the sauce on and combine gently
Top with the mozzarella and bake for 20 minutes
Turn the broiler on and brown the top just a little
STUFFED ACORN SQUASH
Squash cut scoop out the seeds and stringy stuff
1/2 cup quinoa
1 Tab garam marsala
2 cups of chicken broth
1/2 pound of loose breakfast sausage or Italian sausage
1 red bell pepper diced
1/2 sweet onion
Preheat oven to 400 F (204 C)
Boil quinoa in chicken broth for 15 minutes.
Add red pepper and onion to the cooked sausage until the onions become transparent and sweet.
Add the Garam marsala pour in the quinoa and chicken broth reduce by a third
Place Squash in a baking pan Fill with the mixture Sprinkle with brown sugar Pour the remaining liquid into the pan.
Bake 1 hour basting a few times with the liquid.
1 1/2 pounds large shrimp (16/20 count), peeled and de-veined
Spicy Tartar Sauce:
Blend all ingredients together in a bowl. Cover and refrigerate at least 3 hours
3/4 cup mayonnaise
5 tablespoons dill pickles. finely chopped
3 tablespoons green onions, finely chopped
3 tablespoons lemon juice
2 tablespoons whole grain mustard
1/3 teaspoon dried dill
1 teaspoon Worcestershire sauce
1-1/2teaspoon Hot sauce
1/2 teaspoon each sea salt and freshly ground black pepper
In a bowl whisk together
1 1/4 cups flour
1 cup yellow cornmeal
1 tablespoon granulated garlic powder
1 tablespoon granulated onion powder
1 teaspoon sea, Kosher or other salt
1 teaspoon freshly ground black pepper
3/4 teaspoon cayenne
In another small bowl, whisk together eggs and milk.
4 tablespoons heavy cream
Peanut oil for frying
4 Crusty French or Italian rolls. Slice, butter and grill rolls in a non-stick skillet
Finely shredded lettuce
Sliced tomatoes splashed with a bit of hot sauce and a sprinkling of sea salt
Heat 1/4-inch oil in a large skillet or preheat deep fryer or oil in wok to approximately 360°F.
Dredge the shrimp in the seasoned flour, then into the egg wash, then back into the seasoned flour, coating the shrimp completely.
Fry the shrimp until golden and crispy, about 2-4 minutes.
Remove from oil and drain on paper towels.
Slather both cut sides of bread or rolls with tartar sauce.
Divide the shrimp evenly between the 4 sandwiches and top with the tomato slices and shredded lettuce.
CAPTAIN'S CUT BAKED COD
thick piece of cod.
cup bread crumbs
clove of garlic, minced
tablespoons grated Romano cheese
tablespoons melted butter
cup white wine
oven to 350 degrees.
a glass baking dish.
cod pieces in dish and pour wine over them.
bread crumbs, minced garlic, cheese and melted butter.
Sprinkle crumbs on top of fish.
for 35-30 or until fish flakes easily in the middle
Cauliflower Mac and Cheese
1 large head of Cauliflower cut into to bite size pieces
1/2 sleeve of Saltine Crackers Crushed in your hands (some bigger pieces are good)
1 cup Sour Cream
12 ozs of Grated Cheeses We like any combination of Fontina, Extra Sharp Cheddar, Monterey Jack, Provolone and or Gruyere
1 TSP of Mustard
1/2 cup Heavy Cream ( Milk or pasta water can be substituted )
Salt and Pepper to taste
Combine 1 Tab of melted butter with 1/3 cup of bread crumbs
Steam cauliflower till fork tender Do not overcook or it will be mushy
Combine the ingredients
Pour into a casserole dish
Sprinkle on the topping
Bake uncovered at 350 until bubbly and the breadcrumbs start to brown 20 mins or so
1 - 9" pie shell baked (I stopped using the crust for this dish)
6 tomatoes sliced thin
1 onion sliced
1 Tab butter
1/2 cup Mayonnaise
1/3 cup grated Romano Cheese
1/3 cup Mozzarella Cheese
Fresh Ground pepper to taste
10 Fresh Basil leaves sliced thinly
Preheat oven to 350 degrees F (176.7 degrees C)
Saute the onion in the butter on medium low heat until translucent and soft
Place them in the bottom of the pie pan ( or on top of the cooked shell if you are using a pie crust)
Place the sliced tomatoes in layers on the onions.
Top with lots of ground black pepper
In a medium bowl mix the cheeses, Mayonnaise and basil Spread this evenly over the tomatoes
Bake for 20 -25 minutes until golden brown.
Since I do NOT use a pie crust any more I drain off the liquid before serving. (The pie crust absorbs the liquid).
POTATO AND BLACK BEAN BURRITO
3- cups of peeled cubed sweet potatoes
1/2 tsp salt
2 tsp of cooking oil
3 1/2 cups diced onions
4 large cloves of garlic minced or pressed
1 TAB minced fresh chili pepper
4 tsp Cumin
4 tsp Coriander
4 1/2 cups cooked Black beans ( or 3 14 oz cans drained)
2/3 cup light packed cilantro leaves
2 TAB fresh lemon juice
1 tsp Salt
8 Flour Tortillas
Fresh Tomato Salsa
Preheat oven to 350 F (176.7C)
Bring Sweet potatoes to a boil with 1/2 tsp of salt simmer until tender about 10 mins
In a warmed skillet add oil, onions, garlic and chili pepper. Cover and cook on Med-Low heat until the onions are tender about 7- 10 minutes
Add the Cumin and Coriander cook for an additional 3-5 minutes
In a food processor combine black beans, cilantro, lemon juice, salt and cooked sweet potatoes puree until smooth.
In a large mixing bowl combine everything.
Spoon about 3/4 cup in each Tortilla .
Roll up and put seam side down in a large baking dish.
Cover tightly with foil
Bake 30 mins.
Serve with Salsa and Sour Cream.
1 cup apple cider vinegar
1 cup loosely packed brown sugar
1 cup white sugar
1 large red bell pepper, seeded, diced 1/4 inch (about 1 cup)
1 medium red onion, diced (about 1 cup)
1/3 cup raisins
1 teaspoon chipotle chili powder
2 large cloves garlic, very finely chopped
1 teaspoon salt
3 lbs. pounds slightly hard peaches, peeled, pitted and cut into chunks
COMBINE vinegar and both sugars in a large pot.
Bring to a boil over medium heat.
STIR in the bell pepper, onion, raisins, chili powder, garlic, salt and simmer 15 minutes.
ADD the peaches
Simmer an additional 10 minutes or until slightly thickened.
Process for 10 mins 1/2 pints 15 min for Pints
I used Splenda for the brown and white sugar and it worked fine.
Agave glazed snow peas and carrots
2 1.2 cups of sliced carrots
1/2 lb of trimmed snow peas
handful of broccoli
3 TAB of Butter
1 tsp cornstarch
1/4 cup of Agave nectar (or honey)
Bring saucepan of salted water to a boil
Add carrots cook about 7-9 min
add the pea pods to the boiling water and continue to cook both for an additional 3 minutes or until they are crisp tender.
. drain and set aside
in the same pan melt the butter and stir in the cornstarch Return the carrots and snow peas to the pan stir in the agave nectar cooking over medium heat until heated through.
Season with salt and pepper
2 cups cauliflower florets
1 large egg
½ cup onion, minced
½ cup cheddar cheese, shredded
¼ cup Romano cheese
¼ cup breadcrumbs (I use Panko)
¼ minced parsley
salt and pepper to taste
cooking spray or oil
Preheat oven to 375°F.
Steam cauliflower in hot water for 3-5 minutes or until soft, drain and chopped with a knife or blend in the food processor ( just a few seconds.)
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots.
Place on the cookie sheet ½ inch apart and bake for about 30 minutes, turning every 10 minutes through cooking until golden.
CAT McDonald’s French Fries
by Shotgun Red
by Shotgun Red
or 5 long potatoes
cup corn syrup ( I know REALLY BAD STUFF but necessary for this recipe)
cup white sugar for 12 cups of water. (adjust accordingly)
of the ends and cut off the sides to make the potatoes square but long.
the potato in slices about 1/8 inch thick then lay those slices flat and cut
strips the same thickness so your fries are the same size as McDonald's.
in cold water for 5 minutes then drain on a paper towel.
a pot put enough water to cover the fries
in corn syrup and sugar as the water comes to a boil. Once the sugar is
dissolved and the water reaches a boil "turn off the heat" and drop in
them soak for 10 minutes then drain on paper towels.
place the fries in the freezer for 20 minutes.
oil to 350 degrees.
fry them for 2 minutes only.
them on a tray and let cool for 10 minutes.
them back in the oil for 7 minutes.
Sweet and Spicy Cucumber Slices
lbs cucumber (about 3 medium), thinly sliced (peeled or unpeeled)
teaspoons kosher salt (if using table salt, use only 1 teaspoon)
cup rice vinegar, seasoned or regular
tsp red pepper flakes (optional if you don't want any heat.)
tablespoons minced red onion
cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss
well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they
drain if you remember. While cucumber slices are draining, prepare marinade.
vinegar, water, sugar and red pepper in a small saucepan; bring to a boil.
Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some
reason you boil for too long, just add a little water until you have 1/3 C.
Remove reduction from heat and add onion. Let mixture cool to room temp.
cucumbers are done resting, pat them dry with a few paper towels and then
combine with the vinegar reduction. Chill for at least a few hours before
serving. They improve with time!
OF BROCCOLI SOUP
2 TBSP Butter
1 1/4 lb of peeled and chopped broccoli stems
8 ozs Broccoli florets cut up into bite size pieces
1 medium onion chopped ( 1/2 cup)
2 stalks of celery chopped ( 3/4 cups)
1 cup of Chicken broth
3 TABS Butter
2 TBSP FLOUR
1 TBSP of White Wine
1 cup of Milk
1 cup of Heavy Cream
3/4 tsp Salt
1/8 tsp Pepper
Dash of Nutmeg
Cook the onion, celery and stalks in the butter until tender
Add 1 cup of Chicken broth
Use a stick emulsifier Blend until smooth
Add the Florets and the salt and pepper and simmer for about 9 minutes (I like my broccoli to remain bright green)
While that is simmering make the Bechamel Sauce in a separate pan
(Melt butter add flour and whisk together. Slowly add the milk and heavy cream stir until thickened )
Add the nutmeg
Stir into the simmering soup pot and serve
OPTIONAL: Stir in 1/2 - 1 cup of grated Cheddar Cheese
strips of bacon
cups corn kernels
emulsify 3 cups of the corn with 3 TBSP sugar and 1/2 cup water set aside
cups heavy cream
cup water (if needed)
2 TBSP corn starch
2 TBSP chicken bouillon granules
4 cups cubed, peeled potatoes
1 1/2 cups sliced onion
1 cup chopped celery
1/4 teaspoon pepper
oz grated Fontina Cheese
Cook and drain the bacon leaving 3 TBSP of drippings in pot.
onions and celery in bacon grease
potatoes and water Simmer 20 minutes until potatoes are cooked
in the rest
until steaming Then add the butter.
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