Roasted Mushrooms and Cipollini Onions

Ingredients:
1 1/2 – 2 lbs Table Mushrooms, cleaned
12-15 Cipollini Onions, peeled, and quartered
2 Tbsp Corn Starch
4-6 cloves Garlic, cut in slivers
1 Tbsp Dijon Mustard
1 Tbsp Butter
1 tsp Herbes de Provence
1 1/2 cups Mushroom Broth or Beef Broth
1 tsp Worcestershire Sauce
Salt and Pepper to taste

Directions:

  • Preheat Oven to 350°F.
  • Place the Corn Starch in a quart-size plastic bag with the Mushrooms and shake to coat them.
  • Place all ingredients into a Dutch Oven with a lid.
  • Bake for 30 minutes, stirring mid way

Makes about 4-6 Servings.

NOTES: So I love these…I love mushrooms in general, but roasted is my favorite. And these are very simple and have a nice Autumnal flare to them. They make a great side item maybe with some crusty bread to sop up the broth–Great with roasts or steak too!

Cipollini onions are like mini sweet onions and have a buttery sweet taste to them. If you cannot find them, use a sweet yellow onion diced.

Almaunde Gingyuer Sawse for Capouns Ysode – Chicken in an Almond-Ginger Sauce

Almaund Gingyeur Sawse for Capouns Ysode

Ingredients:
1 Roasting Hen
Salt and Pepper to taste
1 head garlic/top removed.

Bouquet Garni:
2 Bay Leaves
2 Sprigs Rosemary
2-4 Sprigs Parsley

Sauce:
1 cup Almonds, raw or blanched (preferably)
1/2 cup Ginger, diced
3 Tbsp Butter
1 cup Chicken Stock
1/2 cup White Wine
2 Tbsp White Wine Vinegar
1 tsp Allspice
1 tsp Cinnamon
1 tsp Black Pepper
1 tsp Salt
1 tsp Corn Starch

Directions:

  • Preheat oven to 325°F
  • Wash Chicken inside and out, and wipe dry.
  • Stuff the Bouquet Garni and Garlic Head into the Chicken.
  • Truss and tie the legs together.
  • Sprinkle Chicken with Salt and Pepper to taste.
  • Roast the Chicken, uncovered, breast side up. Baste it occasionally–the more you baste, the juicier the meat. You should allow 30 minutes per pound or until a meat thermometer placed in the breast reads 160°F. Be sure not to be touching a bone with the probe.
  • Using a food processor, combine all ingredients of the Sauce.
  • Pulse until the Sauce is smooth
  • On a low heat, cook in a Sauce Pot until a rolling boil, stirring constantly.
  • Carve the Chicken and plate.
  • The Sauce may be poured over the Chicken, or used for dipping.

Makes 1 Roasting Hen, (2-4 servings, depending on size).

NOTES: This recipe is one that I came up with reading Medieval English recipes. It is really a hybrid of two recipes, Sawce Gingyeur and Sawce Blaunche for Capons Ysode. Both recipes are below in the original Middle English. The sauce came as an inspiration also from reading the ingredients purchased by a King of France while he was imprisoned in the Tower of London–his “court” served roast chicken and lamb covered in a Ginger and Almond sauce. Unfortunately, that mere reference was not enough for a recipe–so I compared it to what recipes were available to me and came up with this sauce. For the choices of ingredients, I wanted to use fresh Ginger, as that was what was used by imprisoned king’s chef.  I added a few spices that would be commonly used at the time, and substituted cornstarch for the process of straining vinegar-soaked bread for thickening.  Also, as it is not common to find verijuice, I used a combination of White Wine Vinegar and White Wine.  Finally, I did add Butter and Chicken Stock to add a smooth and rich texture and flavor.  Though this may not be a word-for-word rendition of a recorded Medieval recipe, I do feel it is in the style and spirit of one.

Sawce Gingyeur
Take white brede, stepe it with vynegre, and draw it .ij. or .iij. tymes thurgh a straynour; and thanne put ther-to poudre gingere, and serue forthe.

–from Ashmole MS 1439

Sawce Blaunche for Capouns Ysode
Take almaundes blaunched and grynde hem al to doust; temper hit vp with verious and powdour of gyngyuer, and messe it forth.

–from 140. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century

Brussels Sprouts in Pomegranate Butter Sauce

Ingredients
2 cups Brussels Sprouts, cleaned and quartered vertically.
1 Shallot, minced
2 Tbsp Butter
1 Tbsp Honey
1/4 cup Chicken Stock
1/4 tsp Corn Starch
1/2 cup Pomegranate Seeds
Salt and Pepper to taste

Directions

  • Melt the Butter in a medium skillet on a medium flame.
  • Saute the Shallots in the Butter, until translucent, about 3-5 minutes.
  • Toss in the Brussels Sprouts, and coat with the Butter and Shallots.
  • Drizzle in the Honey, and mix well.
  • In a bowl, whisk together the Chicken Stock and Corn Starch.
  • Add to the skillet, and bring to a simmer, stirring well.
  • Remove to a bowl, and toss in the Pomegranate seeds.
  • Season to taste.

Makes about 4 servings.

NOTES: So this was an experiment that went over well. The tender buttery Brussels Sprouts are a great contrast to the crisp sweet Pomegranate. The colors also are very pleasing–and Christmasy for those who want a little extra festive bunch of Sprouts! Though, I certainly will not be waiting till the Yuletide to eat mine. They’d be great as a side at any Valentine’s day dinner.

Scaloppine di Pollo al Vino Bianco con Limone – Chicken Francaise

Chicken Francaise

Ingredients:
1/4 cup All-Purpose Flour (for coating)
1/4 cup Bread Crumbs (for coating)
2 Eggs (for coating)
1/2 tsp Salt
1/4 tsp ground Black Pepper
1/2 tsp dried Oregano
1/2 tsp dried Basil
4 Chicken Breasts, skinless, boneless, butterfly cut and pounded about 1/4″ thick
2 Tbsp Olive Oil
4 Tbsp Butter
3 clove Garlic, thinly sliced vertically
1/2 cup Sauvignon Blanc or other white wine
1/4 cup Chicken Broth
1 tsp Corn Starch
Juice of 2 Lemons
1 Lemon, thinly sliced horizontally
2 Tbsp fresh Parsley, chopped fine

Directions:

  • Set up a dredging station using three pie pans. In one pan put the Flour, in the next the Eggs (beaten with a little water), in the next the Bread Crumbs and dried Herbs.
  • Season the Chicken with Salt and Pepper on both sides
  • Dredge the chicken in the Flour, then the Eggs, then the Bread Crumbs and set to the side
  • In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet and place on a cookie sheet in the oven on the lowest setting, just to keep it warm.
  • Remove the Oil, and wipe it clean.
  • Heat the Butter on-low medium heat
  • In a small bowl combine Broth and Corn Starch, whipping until there are no lumps.
  • Add the Garlic, Wine, Broth, Lemon Juice, and Lemon Slices to the pan.
  • Simmer until the sauce thickens, stirring constantly so to not burn about 5 mins.
  • Place the Chicken on Serving platter and cover with the Lemon Slices and Wine Sauce and garnish with the Parsley

NOTES: I have tried to find a definitive answer as to whether or not this dish is French or Italian–since one usually sees it in Italian restaurants in America.  No one including the infamous Wikipedia seem to agree.  I would guess is that it is an Italian-American dish that is influenced by the French style of cooking with Wine and Butter.

An easy way to pound the chicken flat is to place it between two sheets of cellophane with a little bit of olive oil. Take the back of a skillet and pound flat (or use a meat mallet if too heavy).

Variations:
Chicken Marsala – similar, flour-dredged Chicken with Marsala wine, Mushrooms, and Prosciutto.
Chicken Piccata – similar, flour-dredged Chicken with Capers.
Chicken Scaloppine – similar, flour-dredged Chicken with Cream-based lemon sauce.

Banana Pudding

Ingredients:
4 cups Milk
1 cup Granulated Sugar
1/2 cup Cornstarch
1/2 tsp Salt
4 Egg Yolks
3 tsp Vanilla Extract
2 Tbsp Butter
4-6 Ripe Bananas, sliced
2-4 cups Savoiardi Lady Fingers, cut into pieces

Meringue Topping or
Whipped Cream

Directions:

  • Line a baking dish with a layer of the Savoiardi followed by a layer of the Bananas.
  • If using the Meringue Topping, preheat the oven to 375°F.
  • In a large sauce pan, combine the Cornstarch, Salt and Sugar.
  • In a bowl whisk together the Egg Yolks and the Milk.
  • Slowly add the Yolk/Milk mixture to the Dry Ingredients, whisking with a balloon whisk. Whisk well to prevent any lumps.
  • Heat on low-medium Heat, stirring constantly. Do not bring to a boil.
  • As the pudding heats up, the cornstarch will start to thicken the sauce. Be vigilant as it will go from broth to custard almost with no warning. When it starts to turn to custard, it is done cooking.
  • Remove from the heat and mix in the Vanilla and Butter.
  • Pour half of the mixture over the Bananas Cookie Layer, then add additional Savoiardi and Bananas.
  • Top:
    • If using a meringue, make the meringue mixture and top; bake for 12-15 minutes or until the meringue is golden.
    • If using whipped cream, spread over the top of the pudding; crumble the remaining cookies, and sprinkle on top; then refrigerate.

NOTES: Banana Pudding is a Southern comfort food. In the Summer time it is traditional to use a Meringue topping, however no one will fault you for using whipped cream. Though traditionalists would probably scream, I prefer Ladyfingers or Savoiardi to Vanilla Wafers, and I partially wonder if that is what was used before Vanilla Wafers were mass-marketed. Regarding the bananas, they need to be real ripe with brown speckles on the skin. You can rush the ripeness by putting them in a dark place ina bag or in the fridge.

Meringue Topping

Ingredients:
4 Egg Whites, room temperature
5 Tbsp Granulated Sugar
1/4 tsp Cream of Tartar
1/2 tsp Vanilla Extract

Directions:

  • Beat the Egg Whites until they form soft peaks.
  • Add the cream of tartar, and continue to beat, gradually add the sugar, a tablespoon at a time, until stiff peaks form.
  • Fold the vanilla into the meringue

NOTES: You can use this topping on Banana Pudding, but also on any custard pie, or other pie that would require Meringue topping. Just cover the pie, and bake at 375°F until golden brown.

Tournedos de Poulet dans une Sauce Sherry – Bacon Wrapped Chicken in a Sherry Sauce

Tournedos de Poulet dans une Sauce Sherry and Oven Roasted Brussels Sprouts

Ingredients:
6 boneless Chicken Thighs or Breasts, butterfly cut
1 cups Mushrooms, diced fine
6 Sage leaves, minced
2 cloves Garlic, minced
1/2 small White Onion, diced
2 oz “Baby” Brie, very cold
24 slices thick-cut Bacon (about 1 lb)
1 Tbsp Olive Oil
1/4 cup Sherry
1/2 cup Chicken Stock
1/2 tsp Corn Starch
2 Tbsp Butter
3 Tbsp Fresh Parsley
Salt and Pepper to taste

Directions:

  • Preheat the Oven to 300°F
  • Using a sharp knife, dice the Brie. It must be very cold so it can do this.
  • Combine in a bowl with the Mushrooms, Sage, Garlic, and Onions, a dash of Salt and a crack of Pepper.
  • Flatten the chicken with a mallet. You can do this by placing it between two pieces of wax paper, and pounding out away from you–think “pound and slide”.
  • Using one had like a cup, place a piece of Chicken in it, and then with the other hand place the Mushroom stuffing in the middle of the Chicken piece. You can press the stuffing together–the Brie will bind it.
  • Bring your cupping hand together so that a seam forms from the opposing ends of the chicken. You can then seal this with a toothpick.
  • Take a piece of bacon and cover the seam, wrapping the ends under.
  • You will then wrap two more strips perpendicular to this strip, covering it, and tucking the ends on the bottom like the first strip.
  • Roll the piece over, and take a fourth strip of bacon and cover over the seams going length wise tucking under. Set aside and complete all pieces.
  • Heat the Olive Oil in a large skillet, and using tongs, place the Tournedos in the pan. You will want the final strip of bacon to be face up, and it’s seams on the bottom.
  • Clasping from the sides with the tongs, flip the Tournedos and brown the other side. You may then brown all the other sides. I suggest, you do each Tournedos one at a time.
  • Prepare a cooling rack over an aluminum foil-lined baking sheet.
  • Place the Tournedos on the Rack and place the baking sheet in the oven for 30 minutes.
  • While they are cooking, prepare the Sauce Sherry.
  • Remove the excess Grease from the Skillet.
  • Add the Sherry and Chicken Stock, and whisk in the Corn Starch.
  • Heat until the Sauce thickens
  • Add the Butter, and Salt and Pepper to taste.
  • Add the fresh Parsley.
  • Plate the Tournedos and cover in the Sauce Sherry.

Makes 3 servings (2 Tournedos per person)

NOTES: Tournedos refers to meat wrapped in bacon, such as filet mignon. If you want to cut the fat of regular bacon, I recommend Turkey Bacon–it will taste great still. The complications of this dish revolve around the wrapping of the stuffed chicken pieces. The smaller diced the stuffing is, the easier this is to do. Do not make the mistake I first did, and use colored toothpicks–food is much less appetizing when it is blue and green form the dye!

Cornish Hens with Shallot-Sage-Raspberry Stuffing and Raspberry Sherry Sauce

Cornish Hen with Shallot-Sage-Raspberry Stuffing and and a Raspberry Sherry Sauce

Ingredients:
2 Cornish Hens, giblets removed, patted dry
6 slices Whole Wheat Bread
1/2 cup Raspberries
1 Shallot, diced
1 clove garlic, diced
2 Tbsp fresh Sage, chopped fine
1 tsp fresh Thyme, crushed
2 tsp fresh Oregano, chopped fine
1 tsp fresh Parsley, chopped fine
1 Egg
1/6 cup Chicken Broth
1/6 cup Sherry
1/6 cup Berry Juice
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Olive Oil
Raspberry Sherry Sauce (below)

Directions:

  • Preheat the Oven to 400F
  • In a medium size bowl, combine all ingredients except the Raspberry Sauce and Olive Oil; and mush together.
  • Wash the Hens, and pat them dry with a paper towel.
  • Stuff half of the dressing into each Hen.
  • Using cooking twine, Truss-up the Hens.
  • In a heavy skillet, on high heat, add the Olive Oil and brown each side of the Hens(about 2-4 minutes).
  • Place in a baking dish, and drizzle any Oil from the pan over the Hens.
  • Bake for 35 minutes, covered.
  • Uncover and bake for an additional 20 minutes.
  • Prepare the Raspberry Sherry Sauce.
  • Plate and pour the Raspberry Sherry Sauce over each Hen.

NOTES: This recipe was an inspiration from The Legend of the Seeker, where in an episode one of the characters requests this dish! I couldn’t help but figure out a way to make it myself.

Raspberry Sherry Sauce
Ingredients:
1 cup Chicken Stock
1/2 cup Sherry
1/2 cup Berry Juice
1 Shallot, diced
1 tsp Cornstarch
2 cups Raspberries
1 tsp fresh Ginger, diced
1 tsp fresh Sage, diced
1 Tbsp Butter
Salt & Pepper to taste

Directions:

  • In a Sauce Pan, combine the Butter, Shallot, Ginger, and a pinch of Salt, cooking until the shallot is translucent.
  • In a cup, whisk together the Cornstarch and Berry Juice.
  • Add all ingredients to the Sauce Pan, stirring on medium heat.
  • Crush the berries with your spoon as they cook.
  • Reduce to 1 cup of liquid, stirring often.

NOTES: Though this sauce is perfect for the Cornish hens, you can serve it with other meats like Duck or Quail. Some folks prefer to strain the sauce before serving using a sieve to remove the Berry seeds. I like the berry seeds, myself, but it is completely at your discretion.

Steak Matelote

Steak Matelote with Roasted Vegetables

Ingredients:
2 8-10oz Rib Eye (or favorite cut)
2 sticks Butter
2 Tbsp Steak Spice Rub
4 cloves Garlic
3-4 cups Table Mushrooms, sliced
juice of 1 Lemon
1 cup Heavy Cream
1 cup Cabernet Sauvignon (or other dry red wine)
1 Tbsp Corn Starch
1 tsp Herbes de Provence
1/4 tsp Mint, minced
2 tsp fresh Chives, minced

Directions:

  • Rub the Steak Spice Rub over both sides of the Steaks, using more if needed
  • Preheat oven to 250°F.
  • In a large skillet, melt 1 stick of butter on medium heat.
  • When the butter starts to bubble, add the Steaks. Do not move them once placed.
  • Cook without moving for 4-5 minutes, then flip and cook an additional 4-5 minutes.
  • Remove to cookiesheet and place in the oven for the duration of the dish preparation.
  • Add the Juice of the Lemon to the skillet, and rub off any pieces of meat or spice from the skillet with a whisk.
  • Add the remaining Butter, and let it melt.
  • Next add the Garlic and Mushrooms, browning the mushrooms on both sides.
  • In a cup whisk together the Corn Starch and the Wine.
  • Add the starched Wine to the skillet, followed by the Heavy Cream and Herbes de Provence and Mint.
  • Cook on medium heat until the sauce thickens and is bubbly (about 5 minutes).
  • Quickly stir in the Chives, and remove from the heat.
  • Plate the Steak, and pour the Mushroom Sauce over the Steaks.

NOTES: This sauce is super easy to make, full flavor, but um… not the healthiest. You can try substituting light butter and skim milk, but it just will not taste the same.

General Tso’s Chicken – 左宗棠雞

Ingredients:
3 lb Chicken Thighs, boneless, skinless, cut in bite-size chunks
1 cup & 2 Tbsp Corn Starch, divided
1-3 tsp Cayenne Pepper
2 Tbsp Vegetable Oil
1/4 cup Shaoxing Rice Wine 绍兴酒
1/2 cup and 1 tsp Soy Sauce, divided
1/4 cup Rice Wine Vinegar
1/2 cup Chicken Broth
3 Tbsp Honey
1/2 tsp Crushed Red Pepper
4 cloves Garlic, slivered
1 Tbsp Ginger, minced
8-12 Dried Tiānjīn Red Chili Peppers 天津辣椒
2 Scallions, cut in pieces
4 cups Broccoli, cut in bite size pieces
2 cloves Garlic, minced
Juice of 1 Lemon

1 1/2-2 cups Brown Rice
3-4 cups Water (or more)

Directions:

  • Cook the Brown Rice according to the directions on the bag and set aside
  • In a seal-able plastic bag, combine 1 cup Corn Starch and the Cayenne Pepper, mixing well.
  • Pat the Chicken pieces dry with a paper towel, and add to the bag. Seal and shake, coating the chicken in the powder.
  • Bring a wok to high heat and add 1/2 of the Vegetable Oil.
  • Remove the chicken from the bag and saute in the oil until browned on all sides.
  • Drain the chicken on paper towels.
  • Blanch or Steam the Broccoli spears and set to the side.
  • In a glass, whisk together the Rice Wine and remaining Cornstarch.
  • Heat the wok again, and add the Rice Wine/Corn Starch mixture, 1/2 cup of Soy Sauce, Rice Wine Vinegar, the Honey, Chicken Broth, Ginger, slivered Garlic, and Crushed Red Pepper, mixing well.
  • Heat until the mixture begins to bubble.
  • Add the Scallions, Tiānjīn Red Chili Peppers, and Chicken and coat well.
  • Pour the Mixture into a serving dish.
  • In another sealed bag, combine the remaining Soy Sauce, minced Garlic, and Lemon Juice.
  • add the Broccoli Spears and mix well.
  • Garnish the Chicken with the Broccoli or serve in a separate dish.

Makes 4 servings.

NOTES: So I was inspired to make this dish because of a very awful version that I ordered in from the local take-away. This version should be more flavorful, slightly spicier, and not as unhealthy as the heavy batter, deep-fried kind.

General Tso’s Chicken is believed to have been created in New York City in the 1970s as an attempt to introduce the spicier Hunan cuisine to what was generally Cantonese cuisine in the city. There are two chefs who are attributed as possible inventors of this dish, Chef Peng Jia of Peng’s Restaurant formerly of E 44th St and Chef T. T. Wong of the Shun Lee Palace restaurants. I have also found claims of invention by a chef in Taiwan about the same time. As far as I can tell, the Peng Jia seems to be the most widely accepted, though no one seems to know for sure.

General Tso’s Chicken is named after Zuo Zongtang (左宗棠, 1812–1885), a Qing Dynasty general from Hunan Provence. I cannot find any reason or rational as to why the dish is named after him. Another source suggests that the name is really a mis-translation. Eileen Yin-Fei Lo states in her book The Chinese Kitchen that the dish originates from a simple Hunan chicken dish, and that the reference to “Zongtang” in “Zuo Zongtang chicken” was not a reference to Zuo Zongtang’s given name, but rather a reference to the homonym zōngtáng 宗堂, meaning “ancestral meeting hall”. As one who is completely ignorant to Chinese languages, I’ll have to take her word for it. Also regionally, in the US, there are various spellings of used…Gua, Tsao, Tsa, Cua, Zuo, etc… reflecting how poorly we Americans transliterate Chinese.

Sweetened Creamed Corn

Ingredients:
8 cobs of Corn (about 4 cups of Corn)
2 Tbsp Butter
1 cup Heavy Cream
1/2 tsp Nutmeg
1 Tbsp Granulated Sugar
1/2 tsp Salt

Directions:

  • Prepare the Corn: If using cobs, remove husk and silk, and boil for about 7 minutes. Use a chef’s knife to cut off one end of each cob, forming a flat edge. Place the corn flat side down, standing up on a plate. Use your chef’s knife and slice down parallel to the cob and remove the corn kernels. Rotate and repeat until the kernels are on the plate. Use the back of the knife perpendicular to the cob and slide down scrapping off any excess corn. Place in a bowl, and repeat for each cob.
  • In a skillet, combine the Butter, Corn, Cream, Nutmeg, Sugar, and Salt.
  • Stirring constantly, heat for 7-10 minutes, allowing the cream to thicken. Depending on your skillet, the time may vary.

Serves 4.

NOTES: If you opt from using fresh Corn, do not use can, but instead get frozen corn. Before using it, thaw it out, and place in a large zipping storage bag, then crush it with a rolling pin, to break the Corn up.

Variations:
Creamed Corn (savory)
Cobb Creamed Corn

Ṽ›Ɣ – Substitute Margarine for the Butter. Use unsweetened Soy Milk for the Heavy Cream, but whisk in 2 Tbsp Corn Starch before adding to the Skillet.

Creamed Corn

Dedicated to Chris C. and Andrew R. Congratulations!

Ingredients:
8 cobs of Corn (about 4 cups of Corn)
1/2 yellow Onion, minced
1 clove Garlic, minced
1 Jalapeño Pepper, de-seeded, minced
2 Tbsp Butter
1 cup Heavy Cream
1/2 tsp Salt
1/4 tsp Black Pepper

Directions:

  • Prepare the Corn: If using cobs, remove husk and silk, and boil for about 7 minutes. Use a chef’s knife to cut off one end of each cob, forming a flat edge. Place the corn flat side down, standing up on a plate. Use your chef’s knife and slice down parallel to the cob and remove the corn kernels. Rotate and repeat until the kernels are on the plate. Use the back of the knife perpendicular to the cob and slide down scrapping off any excess corn. Place in a bowl, and repeat for each cob.
  • In a skillet, combine the Butter, Onion, Garlic, and Jalapeño; heating on low-medium heat until for 3-5 minutes.
  • Add the Corn, Cream, Salt, and Pepper.
  • Stirring constantly, heat for 7-10 minutes, allowing the cream to thicken. Depending on your skillet, the time may vary.

Serves 4.

NOTES: If you opt from using fresh Corn, do not use can, but instead get frozen corn. Before using it, thaw it out, and place in a large zipping storage bag, then crush it with a rolling pin, to break the Corn up.

Variations:
Sweetened Creamed Corn
Cobb Creamed Corn

Ṽ›Ɣ – Substitute Margarine for the Butter. Use unsweetened Soy Milk for the Heavy Cream, but whisk in 2 Tbsp Corn Starch before adding to the Skillet.

Pumpkin Pie

Pumpkin Pie

Ingredients:Vegetarian
3 large Eggs
1/2 cup Brown Sugar
2 cups Prepared Pumpkin
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
1/4 tsp Ginger, ground
1/4 tsp Cloves, ground
1/4 tsp Allspice, ground
1/4 tsp Cornstarch
1/2 tsp Salt
1/2 cup Heavy Cream
1 Pâte Brisée

Directions:

  • In a large bowl, cream the Eggs with the Sugar.
  • Slowly incorporate the Pumpkin pulp.
  • In a second bowl, add the Spices, Salt, and Cornstarch, and whisk together so there are no clumps.
  • Slowly whisk in the Heavy Cream.
  • Whisk the Cream mixture into the Pumpkin Mixture.
  • Preheat the Oven to 425°F
  • Roll out the Pie Crust and place into a pie pan. Crimp edges as desired.
  • Place the Pie pan on a cookie sheet.
  • Pour the Pie filling into the crust.
  • Place the Pie in the oven, and bake for 15 minutes.
  • Reduce the heat to 350°F, and bake for 40 to 50 minutes. The traditional way of testing is to use a knife inserted into the center. If it comes out mostly clean, it is done.

NOTES: Pumpkin Pie is a very American dish, pumpkins naturally growing in North America. I’ve read that pumpkins were first exported to France and England, where the pie was actually developed by chefs, but that it never became popular there. For many pumpkin pie is all about the Holiday time, and for me it is especially. It connects me with the romanticized idea of family eating desert by a warm hearth.

I have no problem using canned pumpkin, so long as it is PURE pumpkin. Some cans will use other squash types. If you want to do real pumpkin on your own, the best option is to get a small pumpkin and slice it, de seed it, and steam it. Then scoop out the pulp and puree it in a food processor.

Fennel Chicken with Couscous

Dedicated to Christopher S.

Ingredients:
1 tsp Turmeric
1 tsp Ginger
1 tsp Cumin
1 tsp Coriander Seed, ground
1 tsp Salt
4 boneless, skinless, Chicken Breasts, butterfly cut
2 Tbsp Olive Oil
2 cloves Garlic, minced
1 medium Red Onion, diced
1 Fennel Bulb, halved and sliced (1/4″ slices)
1 Tbsp Lemon Zest
1/2 cup Chicken Broth
2 Tbsp Cornstarch

1 cup uncooked Whole-Wheat Couscous
2 cups Water
1/4 cup Olive Oil
Juice of 1 Lemon

Directions:

  • Combine the Spices and Salt in a small bowl.
  • Sprinkle over the Chicken breasts, making sure to get the spices on both sides.
  • In a skillet, heat the Olive Oil on medium heat and add the Chicken, cooking for 5 minutes each side.
  • Remove from the Chicken and set aside.
  • Add the Garlic, Onion, Fennel, and Lemon Zest, cooking until the Fennel is tender or about 5 minutes.
  • In a bowl whisk together the Cornstarch and the Chicken Broth, then add to the Fennel.
  • Heat for another 7-10 minutes, allowing a sauce to form.
  • Heat the Water in a sauce pot.
  • When boiling, remove from the heat and add the Couscous.
  • Fluff the Couscous with a fork, adding the Lemon Juice and Olive Oil.
  • Serve the Chicken on a bead of Couscous with the Fennel sauce over it.

NOTES: Couscous كسكس is a pasta that is common in northern Africa and the Middle East. Near East® makes a good whole wheat Couscous. Also, I prefer small grained Couscous, as it feels fluffier than the larger versions.  This dish is also very tasty without couscous over a bed of Spinach. I have made this recipe suitable for those on low-carb high-protien diets at the request of my bud Christopher S.

Spiced Apples with Cranberries

Ingredients:Vegan VariationVegetarian
8 Granny Smith Apples, peeled, cored and sliced
1/2 cup Butter
2 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Cornstarch
1/2 cup Dried Cranberries
1 cup Brown Sugar
1/2 cup Granulated Sugar
1/4 tsp Salt
1/4 cup Rum
Directions:

 

  • In a bowl combine the Cinnamon, Nutmeg, Cornstarch, and Butter.
  • Place the compound Butter into a skillet and heat on medium heat.
  • Add the Apples, and saute, about 5 minutes.
  • Add all remaining ingredients, and stir.
  • Reduce heat to low-medium and simmer for about 10 minutes.

NOTES: My mom used to make Spiced Apples with me when we lived in Ohio. We had an apple tree outback.

Variations:
Ṽ›Ɣ – Substitute Margarine for the Butter.

Chocolate Pudding

Ingredients:Sugar Free VariationVegan VariationVegetarian
4 cups Milk
1 cup granulated Sugar
1/2 cup Cornstarch
1/2 cup Cocoa Powder
1/2 tsp Salt
2 tsp Vanilla Extract
2 Tbsp Butter

Directions:

  • In a large sauce pan, combine the Cornstarch, Cocoa Powder Salt and Sugar.
  • Slowly add the Milk, whisking with a balloon whisk. Whisk well to prevent any lumps.
  • Heat on low-medium Heat, stirring constantly. Do not bring to a boil.
  • As the pudding heats up, the cornstarch will start to thicken the sauce. Be vigilant as it will go from broth to custard almost with no warning. When it starts to turn to custard, it is done cooking.
  • Remove from the heat and mix in the Vanilla and Butter.
  • Place in a serving bowl and put in the refrigerator for about 1 hour.

Makes about 6 servings.

Variations:
Ṽ›Ɣ - Substitute Soy Milk for Milk and Margarine for Butter.
›Ƨ – Use 1/2 cup Splenda® instead of sugar. Do not pack it down; it’s fluffier than regular sugar.

If you use Chocolate flavored Milk or Soy Milk, omit the Cocoa Powder and Sugar.

Vanilla Pudding

Vanilla Pudding with Dark Chocolate ChipsVanilla Pudding with Dark Chocolate Chips

Ingredients:Sugar Free VariationVegan VariationVegetarian
4 cups Milk
1 cup granulated Sugar
1/2 cup Cornstarch
1/2 tsp Salt
3 tsp Vanilla Extract
2 Tbsp Butter

Directions:

  • In a large sauce pan, combine the Cornstarch, Salt and Sugar.
  • Slowly add the Milk, whisking with a balloon whisk. Whisk well to prevent any lumps.
  • Heat on low-medium Heat, stirring constantly. Do not bring to a boil.
  • As the pudding heats up, the cornstarch will start to thicken the sauce. Be vigilant as it will go from broth to custard almost with no warning. When it starts to turn to custard, it is done cooking.
  • Remove from the heat and mix in the Vanilla and Butter.
  • Place in a serving bowl and put in the refrigerator for about 1 hour.

Makes about 6 servings.

Variations:
Ṽ›Ɣ - Substitute Soy Milk for Milk and Margarine for Butter. If you use Vanilla flavored Soy Milk, reduce the Vanilla Extract by 2/3.
›Ƨ – Use 1/2 cup Splenda® instead of sugar. Do not pack it down; it’s fluffier than regular sugar.

Cherry Vanilla Pudding

Ingredients:
2 doz. Bing Cherries, pitted, quartered
1/4 tsp Cinnamon
4 cups Milk
1 cup granulated Sugar
1/2 cup Cornstarch
1/2 tsp Salt
3 tsp Vanilla Extract
2 Tbsp Butter

Directions:

  • Dust the Cherries with Cinnamon in a large bowl, and toss.
  • In a large sauce pan, combine the Cornstarch, Salt and Sugar.
  • Slowly add the Milk, whisking with a balloon whisk. Whisk well to prevent any lumps.
  • Heat on low-medium Heat, stirring constantly. Do not bring to a boil.
  • As the pudding heats up, the cornstarch will start to thicken the sauce. Be vigilant as it will go from broth to custard almost with no warning. When it starts to turn to custard, it is done cooking.
  • Remove from the heat and mix in the Vanilla and Butter.
  • Pour over the Cherries, stir, and put in the refrigerator for about 1 hour.

Makes about 6 servings.

Shrimp Scampi

Ingredients:Shellfish Alergy Warning:
2 lbs Shrimp, shelled and deveined.
1/4 cup Olive Oil
3-4 cloves Garlic, minced
6 Tbsp unsalted Butter
1-2 tsp Cayenne Pepper
1/2 tsp Cornstarch
1/2 tsp Salt
1/3 cup Vermouth or Dry White Wine
3 Tbsp Lemon Juice
1/2 cup Parsley, chopped fine

Directions:

  • Heat the Olive Oil in a large skillet and cook the Shrimp and Garlic on low heat.
  • In a bowl combine the Butter, Cayenne Pepper, and Cornstarch.
  • Add the prepared Butter, Vermouth, Lemon Juice and Salt to the pan.
  • Simmer for 2-5 minutes.

NOTES: This is an Italian-American recipe and should be differentiated from English Scampi which consists of breaded Lobster tail meat.

Serving Suggestions:

  • As an Appetizer
  • On top of Pasta or Rice
  • On a Salad

Peach Cobbler

Ingredients:Vegetarian
4 ripe Peaches, skinned, pitted, sliced into thin wedges
2 Tbsp Peach Schnapps
1 Tbsp Vanilla Extract
1/2 cup Brown Sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
1 Tbsp Corn Starch
1 cup Pecans, chopped (optional)
6 Tbsp Butter
1/2 cup granulated Sugar
1/2 cup Milk
1 cup Flour
1 tsp Baking Powder
1/2 tsp Salt

Directions:

  • Preheat Oven to 425°F.
  • In a large bowl combine Peaches, Peach Schnapps, Vanillas, Brown Sugar, Cinnamon, Nutmeg, Corn Starch, and Pecans, mixing thoroughly.
  • Place in a baking dish and bake for 10 minutes.
  • In a large bowl combine Flour, Baking Powder, Salt and Butter, using a fork or pastry blender.
  • Carefully stir in the Milk, and mix well.
  • Remove the Peach mixture from the oven and top with the batter, using a spoon.
  • Place back in the oven and bake for 20-30 minutes, or until the top is golden brown

About 4 Servings.

NOTES: Serve with Vanilla Ice Cream or Whipped Cream, or even Heavy Cream poured on top.

Scotch Eggs

Ingredients:
8 Eggs, hard boiled and peeled
1/2 cup Corn Starch
1 lb Pork Sausage
1/4 tsp Paprika
1/4 tsp Sage, dried
1/4 tsp Black Pepper
1 Egg, beaten
1/2 cup Bread Crumbs
4-6 cups Vegetable Oil (for frying)

Directions:

  • Roll the hard boiled Eggs in the Corn Starch
  • In a bowl, combine the Pork Sausage, Sage, Paprika, and Black Pepper.
  • Form 3-4″ patties out of the Sausage
  • Place the Egg in the center and carefully work the Sausage around the Egg like a shell. If too much sausage, remove; if not enough, use more.
  • Dip the Sausage-coated Egg in the beaten egg, then roll in the Bread Crumbs.
  • Cook – Fry or Bake
    • Fry:
      • Heat the Vegetable Oil to 360° in a Sauce pan.
      • Fry each egg for 5-7 minutes.
    • Bake:
      • On a cookie sheet at 375° for 25 minutes
  • Serve warm or cold.

NOTES: Though named Scotch Eggs, these treats were actually created in London in 1851 at the Fortnum & Mason department store.

Braised Lamb Chops in Rosemary Port Sauce

Ingredients:
4-6 Lamb Chops, bone in
2 Tbsp Olive Oil
2 Tbsp House Seasoning
2 tsp Mint, dried
3 cloves Garlic, minced
2 Yellow Onions, minced
2 Tbsp Rosemary, chopped fine
1 tsp Herbs de Provence
2 cups Port
1 cup Water
2 Tbsp Butter
1 tsp Corn Starch

Directions:

  • Heat oil in a large skillet.
  • In a small bowl combine House Seasoning and Mint.
  • Apply half of the Seasoning mix on both sides of the meat. If you need more, mix more, but try to retain 1 1/8 Tbsp of the mixture in the bowl for later use.
  • Carefully, place the seasoned Lamb in the skillet. Brown sides, on high heat.
  • Remove and set to the side.
  • In the pan, carefully add 1 1/2 cups of the Port and scrape any particles off the pan.
  • Add the Water, Onions, Garlic, remaining Seasoning Mixture, Herbs, and Butter to the Wine.
  • In a small bowl, whisk together the Corn Starch and remaining 1/2 cup Port.
  • Add the Corn Starch/Port mixture to the Sauce forming in the skillet.
  • Carefully place the Lamb back into the skillet, cover, and reduce the heat to low.
  • Simmer for about 40 minutes.

Mango Chicken

Ingredients:

2 skinless, boneless Chicken Breasts, butterfly cut
1 Tbsp Paprika
1 tsp chopped Parsley
1 cup Bread Crumbs
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper
1/2 tsp Corn Starch
1 tsp Salt
1 medium size Yellow Onion, diced
2 cloves Garlic, minced
2 Jalapeño Peppers, minced
2 Mangoes, skinned and cubed
1 cup chopped Cilantro
juice of 1 Lime

Directions:

  • In a large freezer bag, combine Paprika, Parsley, Bread Crumbs, Black Pepper, Corn Starch, and Salt. Mix the powder mix thoroughly. Add each chicken piece, seal the bag, and shake so that it coats the chicken.
  • In a large skillet, coat with Olive Oil and saute the coated chicken pieces about 5 minutes a side on medium heat. Remove and place on paper towel to absorb oil.
  • In the same skillet, combine Onions, Garlic, and Jalapeño Peppers, and Mangoes, sauteing about 5 minutes. If the mangoes are not real ripe, you can cook longer and add a tsp of Honey.
  • Squeeze the Lime Juice over the mix, and add the Cilantro. Toss the mixture, and remove from heat.
  • Plate the chicken pieces and cover with Mango mixture.

Scaloppine di Pollo al Vino Bianco con Limone e Capperi – Chicken Piccata

Ingredients:
1/4 cup All-Purpose Flour (for coating)
1/2 tsp Salt
1/4 tsp ground Black Pepper
1/4 tsp dried Oregano
1/4 tsp dried Basil
1/4 tsp dried Rosemary
4 Chicken Breasts, skinless, boneless, butterfly cut and pounded about 1/4″ thick
4 Tbsp Butter
4 Tbsp Olive Oil
1/2 cup Capers
1 clove Garlic, minced
1/4 cup Dry White Wine (Pinot Grigio)
1/8 cup Lemon Juice
1/4 cup Chicken Broth
1 tsp Corn Starch

Directions:

  • Season the Chicken with Salt and Pepper on both sides
  • Dredge the chicken in the Flour and set to the side
  • In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet and place on a cookie sheet in the oven on the lowest setting, just to keep it warm.
  • Add the Garlic, Herbs, Lemon Juice and White Wine to the Skillet and de-glaze. (watch as it may flame up…not bad, just be careful!).
  • Add the Capers and Butter and simmer for 5 minutes.
  • In a small bowl combine broth and Corn Starch, whipping until there are no lumps. Then Add to the Skillet.
  • Simmer until the sauce thickens, stirring constantly so to not burn.
  • Place the Chicken on Serving platter and cover with the Caper-Lemon Wine Sauce.

NOTES: An easy way to pound the chicken flat is to place it between two sheets of cellophane with a little bit of olive oil. Take the back of a skillet and pound flat (or use a meat mallet if too heavy).

Variations:
Chicken Marsala – similar with Marsala wine, Mushrooms, and Prosciutto.
Chicken Francaise – similar with breaded Chicken and Lemon slices, no Capers.
Chicken Scaloppine – similar with Cream-based lemon sauce.

Scaloppine di Pollo al Marsala con Prosciutto e Funghi – Chicken Marsala

Chicken Marsala

Ingredients:
1/4 cup All-Purpose Flour (for coating)
1/2 tsp Salt
1/4 tsp ground Black Pepper
1/2 tsp dried Oregano
1/2 tsp dried Basil
4 Chicken Breasts, skinless, boneless, butterfly cut and pounded about 1/4″ thick
4 Tbsp Butter
4 Tbsp Olive Oil
1 cup Crimini Mushrooms, sliced
1 clove Garlic, minced
1/2 cup Marsala Wine
1/4 cup Chicken Broth
1 tsp Corn Starch
4 oz Prosciutto, chopped up

Directions:

  • Season the Chicken with Salt and Pepper on both sides
  • Dredge the chicken in the Flour and set to the side
  • In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet and place on a cookie sheet in the oven on the lowest setting, just to keep it warm.
  • Add the Garlic, Herbs, and Marsala Wine to the Skillet and de-glaze.
  • Add the Mushrooms, Prosciutto and Butter and simmer for 5 minutes.
  • In a small bowl combine broth and Corn Starch, whipping until there are no lumps. Then Add to the Skillet.
  • Simmer until the sauce thickens, stirring constantly so to not burn.
  • Place the Chicken on Serving platter and cover with the Mushroom/Marsala Sauce.

NOTES: An easy way to pound the chicken flat is to place it between two sheets of cellophane with a little bit of olive oil. Take the back of a skillet and pound flat (or use a meat mallet if too heavy).

Variations:
Chicken Piccata – similar with White Wine with Capers, no Prosciutto or Mushrooms.
Chicken Francaise – similar with breaded Chicken and Lemon slices, no Prosciutto or Mushrooms.
Chicken Scaloppine – similar with Cream-based lemon sauce, no Prosciutto or Mushrooms.

Cream of Mushroom Soup

Ingredients:Vegetarian
1 Tbsp Butter
2 Tbsp Yellow Onion, minced
1 clove Garlic, minced
5 cups Button Mushrooms, cleaned and diced finely
3 Tbsp White Wine (Pinot Grigio)
1 Tbsp fresh Thyme, finely chopped
1/2 Tbsp Cardamom powder
1/2 Tbsp Dill, finely chopped
1/2 Bay Leaf
1 tsp Salt
1/2 tsp Black Pepper
2 cups Heavy Cream
1 1/2 cups Vegetable Stock
1 tsp Corn Starch

Directions:

  • In a large Sauce Pan on medium heat, combine Butter, Onions, and Garlic. Brown the Onions.
  • De-Glaze with the White Wine
  • Add Mushrooms, and Spices and continue to cook for about 10 minutes.
  • Reserve 1/4 cup Stock to the side.
  • Combine the remaining Stock and Cream to the pot and simmer for 20 minutes.
  • Add the Corn starch to the reserved Stock and whisk together so there are no lumps of corn starch. When mixed, add to the soup and continue to simmer until the Soup thickens.

NOTES: You can always modify the types of Mushrooms you want in this Soup.  I prefer to use Pinot Grigio for this recipe because it is not too dry and not too sweet.

Orange Glazed Carrots

Ingredients:Vegan VariationVegetarian
1 lb Baby Carrots
1/4 cup Orange Juice
3 Tbsp Brown Sugar
1/4 tsp Corn Starch
2 Tbsp Butter
1/4 tsp ground Ginger
1/4 tsp ground Cinnamon
1/4 tsp Orange Zest
1/4 tsp Lemon Zest
1 pinch Salt
1/4 tsp Fresh Parsley, chopped

Directions:

  • In a saucepan, bring the Carrots to a boil, until tender. Drain and return to Saucepan.
  • In a small bowl, whisk together Corn Starch and Orange Juice until no lumps.
  • Combine Orange Juice Mixture and all ingredients except Parsley into the saucepan with the Carrots.
  • Cook on low heat until sauce thickens and is bubbly.
  • For plating, garnish with Parsley.

Variations:
Ṽ›Ɣ - Substitute Margarine for the Butter.

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