Burgundy Pork Tenderloin

Burgundy Pork Tenderloin

Pork Tenderloin, 1lb
12 Pearl Onions, skinned and marked with a deep “x” along the bottom
4 cloves Garlic, sliced
2 Tbsp fresh Rosemary, coarsely chopped
1-2 Bay Leaves
1 Tbsp Capers (optional)
2 cups Table Mushrooms, thick sliced (or of small, whole)
1 cup Burgundy
1 cup Chicken Stock
1 Tbsp All-Purpose Flour
3 Tbsp unsalted Butter, room temperature
1 Tbsp Steak Spice Rub
Salt and Pepper to taste


  • Preheat the Oven to 350F.
  • Sprinkle the Pork Loin with the Spice Rub, and place into a Dutch Oven.
  • Combine Mushrooms, Onions, Garlic, Herbs, Wine, and Stock to the Dutch Oven.
  • Mix 1 Tbsp of Butter with the Flour, and form a Beurre manie.
  • Divide the Beurre manie in dollops on the top of the mixture.
  • Do the same with the remaining Butter.
  • Bake, covered for 35-40 minutes.
  • Remove the cover, and bake for an additional 15 minutes.
  • Remove the Roast from the Dutch Oven, and let rest on a plate before slicing against the grain.
  • Cover the sliced Roast with the Mushrooms and Onions, discarding the Bay Leaf.
  • Take the remaining liquid to the stove, and reduce on High Heat, until it can coat a spoon, adjusting Salt and Pepper to taste.
  • Pour over the Roast, or serve on the side.

NOTES: This is one of my favorite ways to do Pork Tenderloin. If you cannot find Burgundy, your favorite Red wine will do, so long as it is not too strong and dry.


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

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


  • 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!

Black Bean & Pineapple Salsa

Black bean & Pineapple Salsa

3 cups Black Beans, drained
1 Pineapple, skinned, diced
1 medium White Onion, diced fine
6 cloves Garlic, minced
3 Jalapeños, minced
1 tsp Salt
1 tsp Cumin
1 tsp Black Pepper
1/8 cup Lime Juice
1/8 cup Pineapple Juice
1 cup Cilantro, chopped fine
1 cup Mint, chopped fine


  • Combine all ingredients, in order listed, and mix well.

Mango & Tomatillo Salsa

Mango & Tomatillo Salsa

10-12 Tomatillos, diced
2-3 Mangoes, diced
1 medium White Onion, diced fine
6 cloves Garlic, minced
3 Jalapeños, minced
1 tsp Salt
1 tsp Cumin
1 tsp Black Pepper
1/4 cup Lime Juice
1 cup Cilantro, chopped fine


  • Combine all ingredients, in order listed, and mix well.

Irish Lamb Stew

4 cups Beef Stock
1 lb Lamb meat, cubed and trimmed of fat
2 cups Potatoes, skinned and cubed
1 medium White Onion, diced
2-3 medium Carrots, chopped
2 Tbsp Worcestershire Sauce
1 Bay Leaf
1 tsp Salt
1 tsp ground Black Pepper
1 tsp fresh Thyme, chopped fine
1 Tbsp fresh Parsley, chopped fine


  • In a large Pot, place the Beef Stock and the Lamb pieces and bring to a boil.
  • When boiling, lower to a simmer and skim off any fat.
  • Add all other ingredients and simmer for 1 hour, or until the lamb is tender.

NOTES: The distinct feature of traditional Irish stew is that the meat and vegetables are not browned before being placed in the stew. However, if you prefer, roll the lamb in flour and brown in Butter before adding to the Stock.

Quiche Lorraine

Pâte Brisée for 9″ shell
6-8 strips of thick-cut Bacon, diced, cooked
4 Eggs
1 1/2 cups Heavy Cream
1/4 tsp Salt
1/4 tsp ground Black Pepper
1/4 tsp ground Nutmeg


  • Preheat the Oven to 375° F
  • Place the Pâte Brisée in a Spring-Foam Pan or Tart Pan or Pie Pan, and crimp the sides and edge as desired.
  • Bake for 15 minutes and remove to the side.
  • Sprinkle the Bacon pieces throughout the Pie shell.
  • In a large bowl beat the Eggs and combine with the Heavy Cream, Salt, Pepper, and Nutmeg.
  • Pour over the Bacon in the Pie shell.
  • Bake for 40-45 minutes.

NOTES: Quiche Lorraine does not traditionally have Cheese, however most recipes do add Gruyère or Swiss. The addition of cheese or other ingredients connotes a different type of Quiche such as Vosgienne or Alsacienne (Cheese and Onion). Because I am someone who enjoys the fine details, below in the Variations section you will find the similar Quiches that are often all called Quiche Lorraine.

Quiche originated in the medieval German region of Lothringen or what is the modern day Alsace/Lorraine region of France. It was called Küche in the original Lorraine Franconian dialect.  French pronunciation influence changed the name to “kishe” and later quiche.

Quiche Vosgienne – Add 1-2 cups shredded Gruyère Cheese on top after adding the custard mixture.
Quiche Alsacienne – Add 1 small diced white Onion when adding the bacon. Add 1-2 cups shredded Gruyère Cheese on top after adding the custard mixture.

Pot Roast and Vegetables

Sliced Pot Roast with Onions and Garlic

1 lb Chuck Roast
2-4 Tbsp House Seasoning
2 Tbsp Olive Oil
6 cloves Garlic, sliced
2 medium white Onions, quartered
4 Carrots, skinned, sliced
4 Red Pontiac Potatoes, quartered
1 Tbsp Herbes de Provence
2 Tbsp Worcestershire Sauce
1 Tbsp Salt
1 Tbsp Black Pepper
1/2 cup Water


  • Cut slits into the Roast big enough for slivers of Garlic to be slid into it.
  • Slide half the Garlic into the slits.
  • Cover the Roast in the House Seasoning.
  • Preheat oven to 250°F.
  • In a Dutch oven, brown the outside of the Roast in the Olive Oil on medium heat. To do this, let the meat rest on either side, and then left with tongs and rotate. If you move too often, the browning will not be as caramelized.
  • Remove Roast from the Dutch Oven.
  • Add the water and de-glaze, scrapping the fatty/meaty deposits that have stuck to the pan with a whisk.
  • Add the Onions, and Place the Roast on top of them.
  • Surround the Roast with the Potatoes and Carrots.
  • Sprinkle with the Herbs, Worcestershire Sauce and remaining Seasonings.
  • Place in the oven, with a lid on the Dutch Oven, and bake for 3 1/2 to 4 hours.

NOTES: If you have a roasting pan, you can use it for the baking process. You should still brown the meat in a skillet and the place it into the roasting pan; keeping the lowering insert below the onions and roast.

Feel free to use whichever root vegetables you prefer like Turnips, Parsnips, Rutabagas, Yucca, etc; or you can omit them.

Bratwurst with Apples and Onions

8 Bratwurst
2 medium White Onions, cut in wedges
3 large Red Apples, cored, and cut in wedges
2 Tbsp Butter
1 cup Water
1 cup Hard Cider
1 tsp Dry Mustard
1 tsp Caraway Seed


  • In a large skillet, combine the Water and Bratwurst.
  • Heat on medium heat bringing to a boil and poaching the Bratwurst until all the water is gone; Remove from the pan and set to the side.
  • In a small bowl combine the Butter, Dry Mustard, and Caraway Seed.
  • Add the compound Butter, Onions and Apples to the skillet and saute in the butter for 3 minutes.
  • Slice the sausage diagonally into slices and add to the skillet.
  • Add the Cider, and reduce to lowest heat
  • Cook for about 10 minutes and serve

NOTES: You can use any sausage you prefer, but Bratwurst is my favorite. Additionally, you can use a lager instead of hard cider. This dish is a perfect Autumn dish, and its origins are Alsatian/German/North French.

Shepherd’s Pie – Cottage Pie

4 Potatoes, skinned, and cubed
1/2 cup Milk
3 Tbsp Butter
1 large Onion, diced
1-2 Carrot, diced
1 1/2 cups Peas
2 Tbsp Flour
2 cups Beef Stock
1 Tbsp Parsley
1 Tbsp Thyme
1 tsp Salt
1 tsp Pepper
1 Tbsp Paprika
1-2 cups Cheddar Cheese, shredded
1 lb minced or cubed meat:
  • For Shepherd’s Pie – Lamb
  • For Cottage Pie – Beef
  • Preheat the Oven to 350°F
  • Boil the Potatoes until tender.
  • Drain and mash with Milk and Butter with the Salt and Pepper. There should be no lumps. Use more Milk if needed.
  • In a Dutch Oven, brown the meat.
  • Top with the Herbs, Onions, Flour, and Vegetables (except the Mashed Potatoes) and mix well.
  • Pour in the Beef Stock until it reaches the top of the mixture.
  • Cover in the Mashed Potatoes.
  • Sprinkle with Paprika and Cheese.
  • Bake for 30-40 minutes.

NOTES: Traditionally, there is no Cheese on this dish. If so desired, leave it off. The name is often called “Shepherd’s Pie” regardless of the meat, however some naming conventions differentiate based on the type of meat used. I follow this convention that Shepherd’s pie uses Lamb whereas Cottage Pie uses Beef.

My first time eating this dish was in Boy Scouts. We used to make it in a Cast Iron Dutch Oven over open coals. It was always one of my favorite meals on camping trips.

Use left over Roast Beef, minced up and Veggies and Mashed Potatoes. This is probably where the dish originally came from!

Lancashire Hotpot

Lancashire Hotpot

1 1/2 lb Lamb meat, remove bones, fat, and cubed
2 Onions, cut in rings
1 Parsnip, cleaned and chopped
1 Carrot, cleaned and chopped
3 cloves Garlic, minced
4-6 Potatoes, sliced (1/2″)
2 cups Beef Stock
1 Tbsp Thyme
1/2 Tbsp Rosemary
1/2 Tbsp Sage, minced
1 Tbsp Parsley
1 tsp Salt
1 tsp Pepper
4 Tbsp Butter, room temp
2 Tbsp Olive Oil


  • Preheat the Oven to 300°F.
  • Season the Lamb, and brown in a Dutch Oven with half the Olive Oil.
  • Remove and set to the side.
  • Brown the Onions in the Dutch Oven with the remaining Olive Oil and Garlic, and set to the side.
  • In the base of the Dutch Oven or a Casserole Dish, place the Lamb and sprinkle with Herbs.
  • Layer with the Parsnips and Carrots.
  • Next layer with the Onions and Garlic.
  • Pour the Stock over the Mixture. The stock should come to the top. If you reach the top, stop. If you run out of liquid add more Stock or water.
  • Cover with the Potatoes as a top layer.
  • Divide the Butter around the Potatoes.
  • Bake for about 2 hours.

NOTES: To add browning to the potatoes, turn heat up to 400°F for the last 10 minutes.

This dish comes from Lancashire, as the name suggests, and dates from the industrial revolution, although similar baked stews probably predated it. It is always made with Lamb, originally tougher pieces or mutton, but beef could also be used. It is called “hotpot” because it is essentially made in one pot. This is a simple dish that can be used for a large group of people with little effort.

Shepherd’s Pie/Cottage Pie

Scarborough Meatloaf

Scarborough Meatloaf and Grilled Asparagus
1 lb ground Beef (lean is good)
1/2 lb ground Pork
1 Egg
1/2 cup Bread Crumbs
1 large Onion, diced fine
1 red Bell Pepper, diced fine
3 cloves Garlic, minced
1 Tbsp fresh Rosemary, minced (3/4 if dried)
1 Tbsp fresh Parsley, minced (3/4 if dried)
1 Tbsp fresh Sage, minced (3/4 if dried)
1 Tbsp fresh Thyme (3/4 if dried)
1/2 tsp Black Pepper
1 tsp Salt
1 Tbsp Worcestershire Sauce

1 cup Steak Sauce


  • Preheat Oven to 350°F.
  • In a large mixing bowl, combine all ingredients except Steak Sauce, and mix well with hands.
  • Place in a bread loaf pan, and smooth the top.
  • Cover with Steak Sauce like a glaze.
  • Bake for 30-50 minutes, or until internal temperature is about 170.

NOTES: For serving, take a butter knife and slide along the edges of the pan. Place serving plate over pan like a lid. Holding onto both the plate and pan, quickly flip over. The loaf should slide out of the pan, sauce side down onto the plate. Let stand before cutting in slices.

Ember Day Tart – Tart in Ymbre Day

1 Pâte Brisée, rolled for 9″ pie
2 medium White Onions, whole and skinned
6 Eggs
3 Tbsp Butter, unsalted
1 lb Farmer Cheese, shredded
2 Tbsp Sugar
1/4 cup Currants (or Raisins)
1/4 tsp Saffron
2 tsp fresh Sage, whole
1/3 cup fresh Parsley, whole
1/2 tsp fresh Tarragon, whole
1/2 tsp Nutmeg
1/2 tsp Cloves, ground
1 tsp Cinnamon
1/4 tsp GingerDirections:


  • Preheat oven to 350°F.
  • In a large Pot, Parboil the Onions, Sage, Parsley, and Tarragon, and strain.
  • Dice the Onions and chop the Herbs.
  • Take the Butter and incorporate the Spices. This will help spread and activate the spices.
  • Mix all the ingredients together and pour into the pie crust.
  • Bake for about an hour.
  • Serve warm.

Ok, so I am going to be a nerd here. I’ve been studying Old English for fun, and was looking for an Old English recipe. I found a Middle English recipe for a “Tart in Ymbre Day” in
Curye on Inglysch:

Tart in ymbre day. Take and perboile oynouns & erbis & presse out þe water & hewe hem smale. Take grene chese & bray it in a morter, and temper it vp with ayren. Do þerto butter, safroun & salt, & raisouns corauns, & a litel sugar with powdour douce, & bake it in a trap, & serue it forth.

You will notice, no amounts given, no temperature given, and the use of “powdour douce”. Well, this caused me to do some research on quiches, tarts, and what others interpreted. I came up with this recipe as a result.

Oh, and about the name “Ember Day Tart”. Ember Days are three days of fasting that are observed quarterly by liturgical Christians (Catholics Anglicans, etc.). Most clergy and seminarians follow the custom of writing their bishop on these days. Traditional observance of the fast meant no meat, thus we have a quiche.

Hungarian Sauerkraut – Székelygulyás

Ingredients:Vegan Vegetarian Variation
2 lbs Pork Loin, cubed 1/2 inch
1 1/2 lbs Sauerkraut, rinsed and drained
1/2 cup White Onion, minced
2 Tbsp Vegetable Oil
4 Tbsp Sweet Paprika (Hungarian preferred)
2 cloves Garlic, minced
1 tsp Caraway Seeds
2 cups Tomatoes, crushed
1/2 cup Brown Sugar
2 Bay Leaves
1 cup Barley
1 1/2 cups Water
1/2 cup Sour Cream
Salt and Pepper to taste


  • In a large pot, brown the Pork, Onion, and Garlic in the Vegetable Oil.
  • Add the Paprika and Caraway Seeds and saute for 3 minutes.
  • Add all other ingredients except the Sour Cream and mix well in the pot so that everything is incorporated.
  • Pour into a deep baking dish and bake for 30-45 minutes.
  • Remove from the oven, and stir in the Sour Cream.

NOTES: This style of Sauerkraut is inherited from my family. I’ve heard about it being done with Ketchup instead of Stewed Tomatoes, but I just can’t bring myself to do that. The recipe came verbally from my paternal grandmother’s maternal grandmother Elisabeth Stefani Schwarz Lanser. The use of Tomatoes is a Hungarian/Slovak influence. She was from the town of Metzenseifen, now Medzev in Slovakia on the Hungarian border. The town consisted of Germans who had moved there in the 13th century. One can see the influence of the three cultures in this dish. The Hungarian name Székelygulyás signifies that this is thick cabbage goulash.

Substitute sliced Kielbasa or Roast Duck for the Pork
Spice it Up: Add 1/2 tsp Hot Paprika or Cayenne Pepper

M›Ɣ – Leaving out the Pork Loin, will still yield a very tasty Sauerkraut.

Salsa Cruda – Pico de Gallo

Pico de Gallo
3-4 medium sized Tomatoes (I prefer Roma or Plum), diced finely
2 Jalapeño Peppers, de-seeded, de-ribed, minced
1 Serrano Pepper, de-seeded, de-ribed, minced
1 medium White Onion, diced finely
2 cloves minced Garlic
1/2 tsp fresh Oregano, de-stemmed
1/4 tsp Cumin powder
1/2 cup fresh Cilantro, chopped fine
juice of 1 Lime
Salt and Pepper to taste


  • Combine all Ingredients and mix well.
  • Let chill for at 1/2 an hour before serving.

NOTES: Salsa Cruda, Pico de Gallo, Salsa Mexicana, Salsa Fresca, and Salsa Picada all refer to the same uncooked sauce consisting of Tomatoes, Onions, and Jalapenos. Pico de Gallo means “beak of the rooster” and probably refers to the bit size kernels of rooster feed, although some same it references the time of the day to make the sauce, while other people say it references the shape of a rooster’s beak. Finally, some think that Pico de Gallo references a certain cocky machismo needed to eat hot sauces. The world may never know why it is called what it is.

Suggested Uses:

Serve with tortilla chips, use as a marinade, or use as a topping on grilled foods.

Mexican Corn Salad

3 large ears of Corn
1 red Bell Pepper, diced
2 Jalapeño Peppers, diced
1 small White Onion, diced
2 cloves Garlic, minced
2 Haas Avocados, diced
1 tsp Salt
1 tsp Pepper
1 tsp Cumin
1/2 cup Cilantro, finely chopped
Juice of 1 Lime


  • In a large pot, bring water to boil.
  • Boil the corn for 5-10 minutes, remove from the water, let cool.
  • Using a serrated knife, remove the kernels from the cob into a bowl.
  • Combine all other ingredients and mix well.

NOTES: If you are not serving soon, hold off on adding the avocado until the very last minute, as it will go brown quickly–Citric Acid does not stop the browning like it does with Apples and Pears.

House Seasoning

1 1/2 Tbsp Kosher Salt
1 1/2 Tbsp Granulated Sugar
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Turmeric
1/2 tsp Cumin
1/4 tsp rubbed Sage
1/4 tsp Cayenne Pepper


  • Combine all ingredients together in a bowl.
  • Store in an air-tight container.

NOTES: I use seasoned salt for quick sauteing and grilling hamburgers. It is also useful to add to breadcrumbs or flour when dredging.

Falafel – فلافل

2 cups Chickpeas (dried, soaked 24 hours or canned)
1 medium Onion, diced
4 cloves Garlic, crushed
3 Tbsp fresh Parsley, chopped
3 Tbsp fresh Cilantro, chopped (optional)
1 Tbsp fresh Mint, chopped (optional)
1 1/2 tsp Coriander powder
1 1/2 tsp Cumin powder
1/2 tsp crushed Red Pepper
1 tsp Baking Powder
1 Tbsp Salt
1/2 tsp Black Pepper

3 cups Olive Oil for frying
1 Lemon


  • Drain the Chickpeas from water/can solution.
  • Add the Chickpeas and all ingredients (except oil and Lemon) into a food processor.
  • Pulse the mixture until it resembles bread crumbs. If needed, add a small, small amount of water to aid in the pulsing. Do not over pulsate, or it will turn into a hummus-like mixture. You want it grainy.
  • Using your hands, form small 1″ balls from the mixture. I prefer to then squish the balls making a small patty. This is easier for pan-frying. If you are going to use a deep fryer, the balls are best.
  • In a skillet, add the oil and heat to 350°.
  • Using a spatula, place the patties in the oil. Let cook for 2 1/2 minutes then carefully flip. Cook another 2 1/2 minutes, then remove to a cooling rack or papertowel-lined plate.
  • Squeeze the juice of the lemon over the falafel.

History: Falafel is originally from Egypt, and was made with Fava beans. Most Middle Eastern variations use Chickpeas, either mixed with Fava beans, or exclusively. The herbs and spices can be modified to suit your taste. Some recipes add Sesame seeds to the mix.
The Chickpeas: Either use canned, or dried. For dried, soak them at least 24 hours in water. Keep in mind that they will triple in size and may need more water.

Serving Options:
Serve with Tahini, or Tzatziki as a finger food.
Serve with lettuce, tomato, tahini, Tzatiki, in a split Pita like a sandwich.
Serve atop a salad.

Corned Beef Brisket & Vegetables

8-10 Allspice Pods
15-20 Peppercorns
2 Bay Leaves
2 Thyme Sprigs
1 4lb prepared Corned Beef Brisket
3 cups Beef Broth
Water, as needed
1 medium White Onion, cut in chunks
1 clove Garlic, minced
3-4 Yukon Gold potatoes, quartered
2 medium Rutabagas, cut in chunks
1 small head Savoy Cabbage, cut into quarters


  • In a large Saucepan, place the Corned Beef Brisket, Spices, Onions, Garlic, and Beef Broth. Cover with the Beef Broth and additional water if necessary. The Brisket should be floating about 1 inch above the bottom of the pan. Bring to a boil. Foam will begin to form on the water top, skim this off and discard.
  • Once at a boil, reduce the heat, and cover. Simmer like this for 3 hours.
  • Add the Potatoes, Rutabagas, and Cabbage, and simmer for an additional 45 minutes, or until the Potatoes and Rutabagas are tender.
NOTES:To serve, remove the vegetables to a bowl, and the brisket to a cutting board. Cut across the grain when serving.
It is suggested by some that Corned Beef Brisket is not completely an “Irish” meal from Ireland…but rather an “Irish” meal from New York, where the potatoes and cabbage would be pared with a Jewish-inspired brisket. I do not know if this is entirely true, and frankly, it tastes so good I could care less.

Potatoes au Gratin

4 large Russet Potatoes, skinned and sliced into ¼” slices
1 large White Onion, sliced into ¼” rings
3 Tbsp Butter
3 Tbsp All-Purpose Flour
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Paprika
2 cups Milk
2 cups Cheddar Cheese, shredded


  • Preheat the oven to 375°F.
  • In a large skillet, melt the Butter.
  • Add the Flour to the Butter, and make a paste.
  • Slowly add the Milk, Salt, and Pepper to the paste and make a white sauce.
  • Melt 1 cup of the Cheddar Cheese into the Sauce.
  • In a large greased baking dish, place half the Potato slices and Onion slices in a layer.
  • Cover the Potato/Onion layer with half of the sauce.
  • Place remaining Potatoes and Onions on top and cover with remaining sauce.
  • Cover with lid or aluminum foil, and bake for 45 minutes.
  • Remove cover, top with remaining Cheddar Cheese, and sprinkle with Paprika.
  • Bake for 15 more minutes, or until Cheddar Cheese is melted and bubbly.
  • NOTES: Scalloped Potatoes are the same thing as Au Gratin. Au Gratin refers to the French style in which the Potatoes are cooked, i.e. covered in a white sauce and baked. Scalloped Potatoes refers to the shape of the potatoes and is the common name used in North America.

    Beef Stroganoff

    1 lb Ground Beef (you can use sliced beef too, cut into bite-size pieces)
    1/2 cup White Onion, diced
    1 clove Garlic, minced
    2 cups Button Mushrooms, sliced
    1/4 tsp Salt
    1/4 tsp Black Pepper
    1 tsp Dill
    1/2 tsp Cardamom
    1 cup Sour Cream
    1/4 cup Butter
    1/3 cup White Wine (Pinot Grigio)
    1/2 cup Beef Broth

    Egg Noodles, cooked al dente, drained


    • In a large Skillet, melt the Butter and add the Onions, Garlic, and Beef.
    • When Beef is browned, add White Wine, Beef Broth, Spices and Mushrooms. Let cook down for 5 minutes.
    • Add the Sour Cream and incorporate into the whole mixture.
    • Season to Taste (you can add more Dill or Cardamom if desired).
    • Serve over Egg Noodles.

    Substituted Ground Chicken or Ground Turkey to cut down on the fat.

    Herb-Roasted Turkey

    1 Turkey (10-12 pounds), thawed, giblets removed.
    2 cups Butter, room temperature
    2 Tbsp fresh Thyme (remove from stem)
    1 Tbsp fresh Sage, chopped
    1 Tbsp fresh Parsley, chopped fine
    1 Aromatic Bundle
    1 Onion, sliced in half
    2 cloves Garlic Sliced in half length-ways.
    1/4 cup Salt

    Aromatic Bundle Ingredients:
    1 handful of fresh Thyme
    1 handful of fresh Parsley
    1 handful of fresh Rosemary
    1 handful of fresh Sage


    • Preheat oven to 325°F.
    • In a Mortar and Pestle, combine chopped herbs and crush.
    • In a small bowl, add the herbs to Butter, and mix.
    • Pat Turkey dry, inside and out with paper towels.
    • Place in Roasting Pan, Breast-side up. Take the excess skin around the Neck, and attach it to the back using a skewer. Bend the tips of the wings under the back of the Turkey.
    • Using your hand, carefully create pockets by separating the skin from the breasts of the Turkey, starting at the open end of the Turkey. Do not separate from breast bone, and try not to tear the skin.
    • Again, using your hand, carefully spread the herb-butter mixture inside the skin pockets.
    • Wash your hands, and dry completely.
    • Place the Onion pieces, Garlic pieces, and Aromatic Bundle inside the body of the Turkey.
    • Roast, uncovered for 4 1/2 hours to 5, basting Every Half-Hour.
    Published in: on October 19, 2008 at 3:59 am  Leave a Comment  
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    Worcestershire Sauce

    1 White Onion , chopped
    2 cloves Garlic, crushed
    1 1/4″ slice of Ginger
    3 Tbsp Mustard Seeds
    1 tsp Peppercorns
    1/2 tsp Crushed Red Pepper
    1 Cinnamon stick
    1 tsp Cloves
    1/2 tsp Cardamom Pods
    2 cups Malt Vinegar
    1/2 cup Molasses
    1/2 cup Soy Sauce
    1/4 cup Tamarind Pulp
    3 Tbsp Salt
    1/2 tsp Curry Powder
    1 Tbsp Anchovy Paste
    1/2 cup Water

    Specialized Tools:
    Cheese Cloth


    • In a Cheese Cloth, combine Onion, Garlic, Mustard Seeds, Crushed Red Pepper, Peppercorns, Ginger, Cinnamon Stick, Cloves and Cardamom Pods, making a pouch. This will make it easier to remove the ingredients once the sauce is made.
    • In a large saucepan, Malt Vinegar, Molasses, Soy Sauce, and Tamarind Paste. Bring to boil. Place the Spice Pouch in, and lower the heat, simmering for about 50 minutes.
    • Add the Salt, Curry Powder, Anchovy Paste and Water to the pot. Let simmer 1o more minutes.
    • Remove the pot from the heat, and pour into a container with an air-tight lid. Cover tightly and place in the refrigerator for at least two weeks, squeezing the Spice pouch every day.
    • After “brewing” for two weeks, remove the bundle, and put into sanitized Mason jar for storage.

    NOTE: This is exceptional, but not the quickest thing to prepare. If you’re really in a hurry, or think this is just not worth it (you’re losing out) you may, at the last minute, to the degradation of what you are cooking, use Lea & Perinn’s, but never ever ever, a store-bought brand that contains HFCS!

    Green Goddess Salad Dressing

    1 cup Mayonnaise
    1/2 cup Sour Cream
    3 Tbsp Tarragon Vinegar
    1 Tbsp Lemon Juice
    1/2 cup Parsley, fresh, chopped finely
    3 Tbsp White Onion, minced
    3 Tbsp Anchovy Paste
    1 tsp Chives
    2 tsp Capers, chopped
    1 clove Garlic, minced
    1/8 tsp Salt
    1/8 tsp Black Pepper


    • Combine all ingredients and mix thoroughly.
    • Refrigerate until used.

    Makes about 2 1/2 cups

    NOTE: Can serve on salads, or as a Dip with fresh vegetables.  This Dressing was created by the head chef of the Palace Hotel in San Francisco in 1923 to honor George Arliss and the play The Green Goddess. No, this is not a hippie food.

    Village Greek Salad

    1 small Cucumber, sliced in coins
    2 small Tomatoes, sliced in wedges
    1 small Onion, sliced in wedges
    1 Bell Pepper, de-seeded, sliced in bite size pieces
    1/2 cup Kalamata Olives
    1 Tbsp Capers
    1/2 tsp Oregano, dried
    1/4 tsp pepper
    1 cup Feta Cheese, cubed
    1/4 cup Olive Oil


    • In a large bowl, combine Cucumbers, Tomatoes, Onions, and Olives.
    • Cover in Capers, Oregano, and Pepper.
    • Top with Feta Cheese
    • Drizzle the Olive Oil over the salad.

    Add sliced Grilled Chicken or Gyro Meat to the top.