Cucumber, Fennel and Orange Salad with Pomegranate Seeds
Serves 8
2 hot house cucumbers, peeled and thinly sliced
1 large fennel bulb, trimmed and thinly sliced
1 small red onion, halved and thinly sliced
2 large naval oranges, zest and pith removed, halved and thinly sliced
2 bunches watercress or 8 ounces young spinach leaves
3 tablespoons sherry vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
1/2 cup olive oil
1 cup pomegranate seeds
1/2 cup toasted pine nuts
Combine cucumbers, fennel, onion, oranges and watercress in large shallow bowl. Whisk together vinegar, orange juice, honey and olive oil. Toss with salad. Sprinkle with pomegranate seeds and pine nuts.
Honey Cooked Cabbage
3 tablespoons vegetable oil
1 onion, thinly sliced
1 clove garlic, minced
1 medium head, red cabbage, shredded
2 medium green apples (pippin, Granny Smith), quartered, cored and thinly sliced
2 tablespoons white wine vinegar
1 tablespoon sugar
2 tablespoons chopped fresh dill
salt and pepper
Heat oil in large skillet. Add onion and cook until soft, about 4 minutes. Add garlic and cook another minute. Stir in the cabbage, cover and cook about 4 minutes or until cabbage is wilted. Add the apples, vinegar, sugar and dill. Stir well and continue to cook until apples are tender, about 8 minutes. Taste for salt and pepper.
Poached Figs with Sesame Seeds
serves 8
4 cups dry red wine
2 1/2 cups sugar
grated zest of half an orange
16 fresh purple figs
1/2 cup toasted sesame seeds
In large saucepan combine wine and sugar and bring to a boil. Cook until sugar dissolves. Add the zest and figs and simmer until tender about 10 minutes. With slotted spoon remove figs to a serving platter. Bring syrup back to a boil and cook until it reaches a thick syrupy consistency. Pour over figs. Let cool and sprinkle with sesame seeds.
Chicken Soup with Noodles
Make the soup, flour throw eggs in roll, cut up w/knife flour up let sit, then throw in soup
Chicken Fricasee
* Meatballs:
* 2 eggs
* 3 tablespoons seasoned breadcrumbs
* 2 tablespoons fresh parsley, chopped
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1 tablespoon water
* Salt
* Pepper
* 1 1/2 pounds ground beef
Chicken pieces
cover bottom w/onions and garlic, saute water just to cover onions
Cover, one hour.
BRISKET
YIELD: 8 - 10
* Ingredients Needed:
* 3 onions, sliced thin
* 5 - 6 pound brisket
* 2 cup apple cider
* ½ cup molasses
* 6 cloves garlic, sliced thin
* 1 tablespoon fresh rosemary
* 1 tablespoon fresh thyme
* Salt
* Pepper
Directions:
Place onions in bottom of roasting pan and lay brisket on top. Add all other ingredients on and around the brisket. Cover and roast for approximately 3 hours at 325F until tender. Cool and then place in the refrigerator overnight. Remove brisket from liquid, skim fat and slice thin against the grain. Return brisket slices to the liquid and heat before serving.
Sweet Potato Soup
Ingredients:
* 2 or 3 sweet potatoes
* 2 onions
* 2 heads of garlic
* 3 or 4 carrots
* 3 or 4 jalapeno peppers
* 3 or 4 tomatoes
* 1 cup fresh ground peanut butter
* cayenne pepper to taste
Directions:
Dice the tomatoes, and chop up the remaining veggies. Put everything except the peanut butter into a pot with some water, tomato juice, or veg stock and boil away until you have reach a suitably soft consistency. Once softened, add the peanut butter (I guess you could use peanuts instead) until it mixes in a bit and puree.
The mixture of the sweetness and spicyness to great. My friend who told me about this recipe says it is of African origin, but I have no facts to corraborate this except for frequent mentions of yams and peanuts in African literature.
Sorry, I dont know the nutritional info, but all the fat comes from the peanuts and there is no added salt necessary.
Serves: 8 or so
Preparation time: 2 hours
LENTIL SOUP
YIELD: 6
* Ingredients Needed:
* 2 tablespoons olive oil
* 1 onion, small dice
* 1 carrot, small dice
* 1 turnip, small dice
* 2 ribs celery, small dice
* ¾ cup lentils, rinsed
* ½ pound sweet potatoes, peeled and diced small
* 8 cup chicken stock
* 1 tablespoon Worcestershire sauce
* 1 teaspoon oregano
* 2 tablespoon balsamic vinegar
* Salt
* Pepper
Directions:
In a medium soup pot, heat olive oil. Add onion, carrot, turnip and celery. Cook over medium heat until vegetables are lightly golden. Stir in lentils and sweet potatoes. Add stock. Bring to a boil, then simmer 20 minutes. Stir often. Add Worcestershire, oregano and balsamic vinegar. Simmer about 15 minutes until potatoes are softened. Adjust seasonings with salt and pepper.
Stuffed Cabbage
25 Rolls
* Stuffing:
* 2 ½ pounds chopped meat
* 1 egg
* 1 small onion, finely diced
* ½ cup rice
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon oil
* Salt
* Pepper
Directions:
In a large bowl combine all ingredients. Mix thoroughly without over-mixing. Set aside.
* Preparing Cabbage Leaves:
* 1 large green cabbage, trimmed
Directions:
Place whole cabbage in freezer and leave for 2 days. Defrost in cold water. Remove leaves carefully. Fill with stuffing and wrap. Leftover cabbage leaf scraps should be placed on top of cabbage rolls to prevent scorching.
* Sauce:
* 16 ounces crushed whole tomato
* 16 ounces tomato puree
* 1 cup water
* ½ cup sugar
* ½ cup ketchup
* 1 ounce lemon juice
* 1 ounce maple syrup
* 2 ounces sherry wine
* 2 onions, sliced
* 1 small can cranberry sauce
* 1 pound frozen cranberries
* ½ cup golden raisins
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* Salt
Directions:
In a large pot combine all ingredients. Bring to a simmer and stir often. Pour into a large, deep casserole. Place prepared cabbage rolls into sauce, seam side down. Bake, covered 1 hour at 350F. Continue cooking 1/2 hour more, uncovered.
CHICKEN STOCK OR BROTH BY JAMES BEARD, CHEF
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Vegetables
Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Chicken gizzards
2 lb Chicken necks and backs
1 md Onion -- peeled; stuck with:
3 ea Cloves (stuck in onion)
1 ea Leek -- well washed; trimmed
1 ea Carrot -- scraped
2 ea Garlic cloves -- peeled
1 ea Bay leaf
1 ea Parsley sprig
1 t Thyme -- dried
6 ea Peppercorns
3 qt Water
1 tb Salt
Put the chicken pieces, vegetables, garlic, herbs,
peppercorns, and water in a deep 8 quart pot or a
stockpot. Bring to a boil. After 5 minutes, skim off
the scum that forms on the surface with a wire skimmer
or a large spoon. Continue to boil rapidly for 15
minutes, skimming, then reduce the heat; cover the pot
and simmer for 2 to 2-1/2 hours. Season with salt to
taste -- about 1 tablespoon. Strain the broth through
a sieve lined with several thicknesses of cheesecloth
into a large bowl and cool thoroughly in the
refrigerator. Save the gizzards (they are good eating)
and discard the other chicken parts and the vegetables.
When the stock is cold, remove the layer of fat that
has formed on the surface. You will have about 2-1/2
quarts of stock. It is a great aid and comfort to
always have on hand good home-made beef, chicken or
veal stock, but you have to be realistic. You must
gauge your stock-making by the space you have to keep
it in. Two or three days is about as long as you
should keep stock in the refrigerator; if you keep it
longer you should remove it and boil it up again
before using. If you want to keep it for much longer
periods of time, freeze it. You can safely keep stock
frozen for up to three months.
* Double Chicken Broth *
Put the cold, fat-free, 2-1/2 quarts of previously
make chicken stock into an 8 quart pan.
Add a whole stewing fowl or roasting chicken weighing
4 to 5 pounds. Bring slowly to a boil.
Again, skim off any scum that forms on the surface;
reduce the heat; cover and simmer gently until the
chicken is very tender, about 1 hour for a young
chicken, or 2 to 2-1/2 hours for a fowl. Remove the
chicken and either serve it as poached chicken or
remove the skin, take the meat from the bones and use
it for chicken dishes ~- a chicken salad, hash,
chicken pie, or creamed chicken. Strain the broth
through several thicknesses of cheesecloth into a
bowl; let cool, then skim off the fat. You now have
two quarts of beautifully rich, strong broth to use
for cooking. Should you want to reduce it even more
and clarify it for consomme', ... see the recipe:
Chicken Consomme' by James Beard. Note: Chicken
consomme' must be absolutely fat-free and clear so
it's very important that in the above directions you
skim off all the scum that forms on the surface in the
chicken stock broth and double chicken broth and
strain it through several thicknesses of cheesecloth,
and remove all the fat after the broth has cooled.
Glazed Baby Carrots
Recipe courtesy Sara Moulton
1 pound baby carrots
2 tablespoons butter
2 tablespoons sugar
Trim carrots. Place carrots in large saute pan. Cover with cold water. Add butter and sugar. Cover pan with lid and bring to a boil. Remove cover and simmer until water evaporates and sugar starts to caramelize and carrots are fork tender.