I've never tried to write down a recipe for this. I always just make it! So the amounts will be innacurate somewhat. More or less according to your own tastes, but everyone says that no matter how I make it, it's delicious. It also makes a very large batch, and is perfect for freezing and using later.
1 each: stoplight peppers (red, green and yellow, I also use orange)
1 head of garlic
1 sweet yellow onion
Olive oil, extra virgin has a nice light taste.
1 bunch fresh basil, chopped fine (not the whole bunch, use your judgement)
1 bunch fresh oregano, chopped fine (see above statement)
1 bunch italian parsley, chopped fine (see above statement)
up to 6 12oz? cans diced ORGANIC tomatoes. (I've had people say that it doesn't make a difference, but I can tell)
2 12oz cans ORGANIC tomato sauce
1 small can tomato paste. I sometimes have trouble finding this organic, but you can find it.
One 16oz package frozen MorningStar Farms soy-sausage crumbles. If you can't find this, the sausage patties work well too, just crumble them up.
If you have one of those amazing huge spice racks, you will use the marjoram, thyme, rosemary and sage. If you don't have one of those, use "Italian Seasoning"
Chop the peppers, onion and garlic, put in a pot with the olive oil. I use enough oil so everything is lightly coated. When the onions are starting to get clear, add the fresh herbs. Let them "sweat" for a minute or two, then add the cans of diced tomatoes. Reduce the heat, let simmer for a while. Add the tomato sauce, one can at a time. Sometimes only one can is needed. Add the soy-sausage, stir well to make sure the goodness is all over. Not, you know, outside of the pot though, because you don't want the kitchen to be a mess. Keep tasting the sauce, adding the marjoram, thyme, rosemary and sage if you feel it is needed.
The best I ever made this sauce I had let it simmer on the lowest setting on the stove for about three hours. I had forgotten that it was there and went to the store! When I came back it was the best the house had ever smelled. Just amazing!
Thursday, October 11, 2007
Monday, October 8, 2007
Whatsit?
I did something strange and made it look like Lettuce posted this, when it was me, Grampa Pete.
I'm not sure what to call it, but it was dang good.
Get a couple of red and a couple of orange and/or yellow bellpeppers, a large yellow sweet onion, a whole bud of garlic, maybe a third of a bunch of celery (lengthwise), throw cloves of garlic in whole, chunk the rest up, cutting all of the celery, any greens and all. Put a bunch of olive oil in an iron frying pan, and get it started on medium heat, covered. Get cumin, coriander, parsley, salt, black pepper together, and dump in a bunch of each - more than a reasonable "recipe" would say.
Once this is cooked long enough so that everything is soft, but the garlic isn't browned, pour in some cider or red wine vinegar and let it get heated up. Then - take half at a time or so and stuff it in a blender - include all the oil. Blend each batch so that it is more grainy than liquid, but less than chunky. Stir the batches together so that the spices are distributed evenly. It should be a really cool new color.
Take a medium baking dish and pour some of this into the bottom, spreading evenly, maybe a quarter inch. Then put in a layer of corn tortilla. More sauce, another 1/4 inch or so. A layer of grated white Mexican cheese, a little more sauce. A layer of tortilla, sauce, slice a can of artichoke hearts and layer in. Sauce, tortilla, sauce, white cheese, sauce, tortilla, sauce, cover with grated cheddar. Bake 30-40 minutes at 350.
If you can stand it, let this stand for 10-20 minutes. It smells pretty good, but you'll be able to taste it better if you can wait.
I'm not sure what to call it, but it was dang good.
Get a couple of red and a couple of orange and/or yellow bellpeppers, a large yellow sweet onion, a whole bud of garlic, maybe a third of a bunch of celery (lengthwise), throw cloves of garlic in whole, chunk the rest up, cutting all of the celery, any greens and all. Put a bunch of olive oil in an iron frying pan, and get it started on medium heat, covered. Get cumin, coriander, parsley, salt, black pepper together, and dump in a bunch of each - more than a reasonable "recipe" would say.
Once this is cooked long enough so that everything is soft, but the garlic isn't browned, pour in some cider or red wine vinegar and let it get heated up. Then - take half at a time or so and stuff it in a blender - include all the oil. Blend each batch so that it is more grainy than liquid, but less than chunky. Stir the batches together so that the spices are distributed evenly. It should be a really cool new color.
Take a medium baking dish and pour some of this into the bottom, spreading evenly, maybe a quarter inch. Then put in a layer of corn tortilla. More sauce, another 1/4 inch or so. A layer of grated white Mexican cheese, a little more sauce. A layer of tortilla, sauce, slice a can of artichoke hearts and layer in. Sauce, tortilla, sauce, white cheese, sauce, tortilla, sauce, cover with grated cheddar. Bake 30-40 minutes at 350.
If you can stand it, let this stand for 10-20 minutes. It smells pretty good, but you'll be able to taste it better if you can wait.
Thursday, October 4, 2007
Crostini topped with Roasted Red-Pepper Salsa
1 French baguette, cut into 24 1/4-inch-thick slice
1 1/2 tsp fines herbes (I have no idea what this is and haven't used it)
3/4 tsp kosher salt
1/4 tsp plus 1 pinch pepper
4 Tbsp olive oil (I just use EVOO)
1 cup finely chopped onions
1 7-oz jar roasted red peppers, strained and coarsely chopped
2 Tbsp chopped fresh basil
1 Tbsp capers, strained
1 Tbsp chopped fresh parsley
2 tsp each extra-virgin olive oil and balsamic vinegar
1/2 tsp minced garlic
Preheat the oven to 350 degrees. Arrange the bread on a baking sheet. Mix the fines herbes, 1/4 tsp of the salt, 1/4 tsp of the pepper, and 3 Tbsp of the regular olive oil in a small bowl and mix well. Brush the herb mixture over the bread. Bake until crisp and golden, 10 to 12 minutes. Heat the remaining 1 Tbsp regular olive oil in a medium nonstick skillet over medium heat. Add the onions and cook until tender, about 5 minutes; let cool. Mix the onions, red peppers, basil, capers, parsley, extra-virgin olive oil, vinegar, garlic, and the remaining 1/2 tsp salt and pinch pepper. Refrigerate until chilled. Place 1 heaping tsp of the red-pepper mixture on each crostini.
1 1/2 tsp fines herbes (I have no idea what this is and haven't used it)
3/4 tsp kosher salt
1/4 tsp plus 1 pinch pepper
4 Tbsp olive oil (I just use EVOO)
1 cup finely chopped onions
1 7-oz jar roasted red peppers, strained and coarsely chopped
2 Tbsp chopped fresh basil
1 Tbsp capers, strained
1 Tbsp chopped fresh parsley
2 tsp each extra-virgin olive oil and balsamic vinegar
1/2 tsp minced garlic
Preheat the oven to 350 degrees. Arrange the bread on a baking sheet. Mix the fines herbes, 1/4 tsp of the salt, 1/4 tsp of the pepper, and 3 Tbsp of the regular olive oil in a small bowl and mix well. Brush the herb mixture over the bread. Bake until crisp and golden, 10 to 12 minutes. Heat the remaining 1 Tbsp regular olive oil in a medium nonstick skillet over medium heat. Add the onions and cook until tender, about 5 minutes; let cool. Mix the onions, red peppers, basil, capers, parsley, extra-virgin olive oil, vinegar, garlic, and the remaining 1/2 tsp salt and pinch pepper. Refrigerate until chilled. Place 1 heaping tsp of the red-pepper mixture on each crostini.
Hilary's Crab & Corn Salad
Ingredients
1/4 cup cream cheese, at room temperature
1/4 cup sliced green onions
2 Tbsp mayonnaise
2 Tbsp lemon juice
1 tsp ground cumin
1/4 tsp kosher salt
1/8 tsp pepper
6 oz fresh crabmeat (I used canned)
1/2 cup fresh uncooked corn kernels
2 Tbsp vegetable oil
48 cilantro leaves for garnishing (I skip this ingredient)
Your chip/bread/etc of choice
Combine the cream cheese, onions, mayo, lemon juice, cumin, salt, and pepper in a small bowl. Stir in the crabmeat and corn. Refrigerate until ready to serve. Garnish with cilantro leaves.
1/4 cup cream cheese, at room temperature
1/4 cup sliced green onions
2 Tbsp mayonnaise
2 Tbsp lemon juice
1 tsp ground cumin
1/4 tsp kosher salt
1/8 tsp pepper
6 oz fresh crabmeat (I used canned)
1/2 cup fresh uncooked corn kernels
2 Tbsp vegetable oil
48 cilantro leaves for garnishing (I skip this ingredient)
Your chip/bread/etc of choice
Combine the cream cheese, onions, mayo, lemon juice, cumin, salt, and pepper in a small bowl. Stir in the crabmeat and corn. Refrigerate until ready to serve. Garnish with cilantro leaves.
Sunday, September 30, 2007
Laurel's Fool-Proof Best Berry Pie
INGREDIENTS:
1 3/4 cups all-purpose flour
3/8 cup butter
3 teaspoons baking powder
1 teaspoon vanilla extract (or real vanilla bean)
3/8 cup white sugar
1 egg
2 1/2 cups fresh berries (more or less - I tended to just fill the pie crust until it was full!)
Crust
Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.
Before putting the berries into the crust I like to toss them with a bit of sugar if they are tart or even a bit of vanilla or if I want some extra flavor, perhaps cinnamon if I am using a dark berry like a black or blue. Put the berries into the crust and crumble remaining dough on top of fruit. After this step I like to sprinkle just a bit more sugar over the top.
Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.
I got this recipe online and what the site said was:
" A homemade sweet pastry dough is pressed into a pan. Then it 's filled with berries and topped with more of the crumbly dough. Bake in a hot, hot oven and enjoy this berry-good treat with generous scoops of vanilla bean ice cream."
I have tried it with raspberries, blueberries and black berries - both individually and in combination. I have a feeling that it would probably work for most fruit, though.
1 3/4 cups all-purpose flour
3/8 cup butter
3 teaspoons baking powder
1 teaspoon vanilla extract (or real vanilla bean)
3/8 cup white sugar
1 egg
2 1/2 cups fresh berries (more or less - I tended to just fill the pie crust until it was full!)
Crust
Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.
Before putting the berries into the crust I like to toss them with a bit of sugar if they are tart or even a bit of vanilla or if I want some extra flavor, perhaps cinnamon if I am using a dark berry like a black or blue. Put the berries into the crust and crumble remaining dough on top of fruit. After this step I like to sprinkle just a bit more sugar over the top.
Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.
I got this recipe online and what the site said was:
" A homemade sweet pastry dough is pressed into a pan. Then it 's filled with berries and topped with more of the crumbly dough. Bake in a hot, hot oven and enjoy this berry-good treat with generous scoops of vanilla bean ice cream."
I have tried it with raspberries, blueberries and black berries - both individually and in combination. I have a feeling that it would probably work for most fruit, though.
Saturday, September 29, 2007
Laurel's Italian Liqueur "Latte di Suocera"
Generations of Italian men and women have tried to figure out ways to calm La Suocera, or mother-in-law. One of the best and most delicious is named "Mother-in-Law's Milk" or Latte di Suocera - a boozy, yummy liqueur.
1 1/8 pounds (500 g, or 2 1/8 cups) sugar
1 pint (500 ml) whole milk
1 pint (500 ml) grain alcohol
The grated zest of an organically grown lemon (important as you are leaving it in the booze and getting all of the flavor out of it as well as any chemicals that may have been sprayed on it)
1/2 a vanilla bean, split lengthwise
Combine all the ingredients in a wide-mouthed jar, screw the lid on tightly, give them a good shake, and put the jar in the refrigerator. Shake it once a day for 8 days, taste it - decide if it is done or not (personal preference on how lemony and vanilla-ey you like it) and then filter it and bottle it. Use cheese cloth, a coffee filter or even a chinois. Stopper the bottle, put it in a cool dark place (back in the refrigerator,) and let it rest for a month before you break it out. It will be a nice after dinner drink.
I found this recipe on the about.com website and have made it in restaurants that I was working in as an after dinner cordial. I have one chef friend who insists that I make it for him should he ever get his own restaurant!
1 1/8 pounds (500 g, or 2 1/8 cups) sugar
1 pint (500 ml) whole milk
1 pint (500 ml) grain alcohol
The grated zest of an organically grown lemon (important as you are leaving it in the booze and getting all of the flavor out of it as well as any chemicals that may have been sprayed on it)
1/2 a vanilla bean, split lengthwise
Combine all the ingredients in a wide-mouthed jar, screw the lid on tightly, give them a good shake, and put the jar in the refrigerator. Shake it once a day for 8 days, taste it - decide if it is done or not (personal preference on how lemony and vanilla-ey you like it) and then filter it and bottle it. Use cheese cloth, a coffee filter or even a chinois. Stopper the bottle, put it in a cool dark place (back in the refrigerator,) and let it rest for a month before you break it out. It will be a nice after dinner drink.
I found this recipe on the about.com website and have made it in restaurants that I was working in as an after dinner cordial. I have one chef friend who insists that I make it for him should he ever get his own restaurant!
Laurel's English Toffee
3/4 cup pecans, finely chopped (or any other nut you enjoy)
1 cup butter (no substituting marg.)
1 cup sugar
2 tbsp water
1/8 tsp salt (do not omit!)
1 tsp pure vanilla
2 bars (8 oz) Ghirardelli Bittersweet Chocolate Baking bars *
Preheat oven to 350 degrees.
Toast chopped nuts on a baking in the oven for 6-8 minutes or until fragrant.
With heavy duty aluminum foil, form a 10" square shell with 1" high sides. Place foil shell on a baking sheet and set aside.
In a heavy saucepan, cook the butter, sugar, water and salt over medium heat until the temperature reaches 305 degrees (hard-crack stage) stirring occasionally (watch closely after it reaches 290 because the temp will increase rapidly.) When the mixture becomes a dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract.
Pour the mixture into the foil shell. Cool at room temperature for 45 minutes, or until hard.
Melt chocolate. Spread melted chocolate over the cooled toffee and sprinkle with the nuts pressing lightly to set them into the chocolate.
Let set at room temp 1 hour or until the chocolate is set.
Break toffee into pieces.
Store covered at room temp for up to 1 month. Makes 1 1/4 pounds.
*of course, this recipe came from a Ghirardelli wrapper - you can use any delicious very dark baking chocolate you like - I recommend at least 60% high quality cocoa.
1 cup butter (no substituting marg.)
1 cup sugar
2 tbsp water
1/8 tsp salt (do not omit!)
1 tsp pure vanilla
2 bars (8 oz) Ghirardelli Bittersweet Chocolate Baking bars *
Preheat oven to 350 degrees.
Toast chopped nuts on a baking in the oven for 6-8 minutes or until fragrant.
With heavy duty aluminum foil, form a 10" square shell with 1" high sides. Place foil shell on a baking sheet and set aside.
In a heavy saucepan, cook the butter, sugar, water and salt over medium heat until the temperature reaches 305 degrees (hard-crack stage) stirring occasionally (watch closely after it reaches 290 because the temp will increase rapidly.) When the mixture becomes a dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract.
Pour the mixture into the foil shell. Cool at room temperature for 45 minutes, or until hard.
Melt chocolate. Spread melted chocolate over the cooled toffee and sprinkle with the nuts pressing lightly to set them into the chocolate.
Let set at room temp 1 hour or until the chocolate is set.
Break toffee into pieces.
Store covered at room temp for up to 1 month. Makes 1 1/4 pounds.
*of course, this recipe came from a Ghirardelli wrapper - you can use any delicious very dark baking chocolate you like - I recommend at least 60% high quality cocoa.
Laurel's Peanut Butter Shortbreads with Chocolate Ganache
4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 sticks (12 ounces) unsalted butter, softened
1 3/4 cups confectioners sugar
1 cup creamy peanut butter
1 1/2 tsp pure vanilla
6 oz bittersweet chocolate, chopped
1/2 cup heavy cream
Cookies
Preheat oven to 325 degrees. Line 3 baking sheets with parchment paper.
In a medium bowl, whisk flour with baking powder and salt.
Using a mixer, beat butter until creamy. Add confectioners' sugar and peanut butter and beat until light and fluffy. Add vanilla extract.
Beat in the dry ingredients at a low speed.
Divide dough into 3 portions and wrap in saran. Form into logs about 2 1/2 inches in diameter. Refrigerate until firm.
Slice logs 1/3 inch thick and arrange cookies 1 inch apart on baking sheets. Slightly flatten cookies with your fingertips. Bake one sheet in the upper and one sheet in the lower third of the oven for 20 minutes, or until just golden; shift the sheets top to bottom and front to back halfway through. Using a pestle or the bottom of a shot glass, gently make a 1 1/2 inch round indentation in the center of each baked cookie. Let cool on the baking sheets. Repeat with the remaining cookies.
Chocolate Ganache
Put the chopped chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour it over the chocolate and let stand until melted, then whisk until smooth. Let the ganache cool to room temperature, then spoon it into the cookie indentations.
Makes about 3 doz. cookies
I have to be honest, I got this from the 2003 issue of Food and Wine. I have made it many times and every time it is a hit!
1/2 tsp baking powder
1/4 tsp salt
3 sticks (12 ounces) unsalted butter, softened
1 3/4 cups confectioners sugar
1 cup creamy peanut butter
1 1/2 tsp pure vanilla
6 oz bittersweet chocolate, chopped
1/2 cup heavy cream
Cookies
Preheat oven to 325 degrees. Line 3 baking sheets with parchment paper.
In a medium bowl, whisk flour with baking powder and salt.
Using a mixer, beat butter until creamy. Add confectioners' sugar and peanut butter and beat until light and fluffy. Add vanilla extract.
Beat in the dry ingredients at a low speed.
Divide dough into 3 portions and wrap in saran. Form into logs about 2 1/2 inches in diameter. Refrigerate until firm.
Slice logs 1/3 inch thick and arrange cookies 1 inch apart on baking sheets. Slightly flatten cookies with your fingertips. Bake one sheet in the upper and one sheet in the lower third of the oven for 20 minutes, or until just golden; shift the sheets top to bottom and front to back halfway through. Using a pestle or the bottom of a shot glass, gently make a 1 1/2 inch round indentation in the center of each baked cookie. Let cool on the baking sheets. Repeat with the remaining cookies.
Chocolate Ganache
Put the chopped chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour it over the chocolate and let stand until melted, then whisk until smooth. Let the ganache cool to room temperature, then spoon it into the cookie indentations.
Makes about 3 doz. cookies
I have to be honest, I got this from the 2003 issue of Food and Wine. I have made it many times and every time it is a hit!
Laurel's 10 Minute Sugar Cookies
1 c sugar
1/2 c softened butter (only the real stuff - no margarine here!)
1 egg
2 tbsp lemon juice
2 c flour
1/2 tsp soda
1/2 tsp salt (do not omit)
Mix as you would any other cookie. Roll into small balls. Flatten with glass dipped in sugar. I find it works best if you first dip your glass into butter, then sugar. I like to use colored sugar. Bake at 375 for 10 minutes.
1/2 c softened butter (only the real stuff - no margarine here!)
1 egg
2 tbsp lemon juice
2 c flour
1/2 tsp soda
1/2 tsp salt (do not omit)
Mix as you would any other cookie. Roll into small balls. Flatten with glass dipped in sugar. I find it works best if you first dip your glass into butter, then sugar. I like to use colored sugar. Bake at 375 for 10 minutes.
Scott's Cookies
Single Batch
1 cup (2 sticks) Butter (the real stuff, NOT margerine!)
1 cup firmly packed Brown Sugar
1/2 cup white sugar
2 eggs
1 tsp Vanilla
1 1/2 cup flour
1 tsp Baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups Oats
1 cup raisins or chocolate chips
Preheat oven to 350 degrees.
Beat sugars with butter. Add eggs and vanilla. Beat the bejesus out of it. Add flour, cinnimon, baking soda and salt. Mix very well. Then add the oats and the raisins or chocolate chips. Bake 10 to 12 minutes.
1 cup (2 sticks) Butter (the real stuff, NOT margerine!)
1 cup firmly packed Brown Sugar
1/2 cup white sugar
2 eggs
1 tsp Vanilla
1 1/2 cup flour
1 tsp Baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups Oats
1 cup raisins or chocolate chips
Preheat oven to 350 degrees.
Beat sugars with butter. Add eggs and vanilla. Beat the bejesus out of it. Add flour, cinnimon, baking soda and salt. Mix very well. Then add the oats and the raisins or chocolate chips. Bake 10 to 12 minutes.
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