My friend, Marie's Mom's Pickles

The local vegetable stands are over-flowing with fresh produce, and I am lucky enough to stop at several of them every week to get ads for work.  The pickling cucumbers are looking especially good these days, so I searched my files for a recipe I got from my friend years ago.

In a squeaky clean one-gallon jar, add:

1/2 gallon water
1/3 cup canning salt
1/3 cup cider vinegar
l garlic bulb chopped in large pieces
1 heaping Tablespoon of sugar
one large bunch of fresh dill
1 Tablespoon red pepper flakes

Fill the jar with whole pickling cukes, add the rest of the ingredients.  Let the jar sit on the counter for a day with the cap loose.  Tighten up the top and refrigerate for at least a week - two is better. Obviously, the longer it sits, the more flavor the pickles absorb.

Sweet-Corn Chowder

Today was a rainy day--a really rainy day!!....And after all day of rain, it was starting to feel a little 'chilly-damp' in the house.  Perfect time to try my hand at corn chowder!  I've been collecting the cut-off  kernels of our uneaten cobs from our nightly corn-on-the-cob addiction in the freezer. (and when I say 'addiction', I mean it--we have steamed corn every.single.night. during the summer!!)

Here's how I made my chowder:

In my big soup pot (love my le creuset)  I fried up some diced pancetta to crisp, added some diced onion, and sauteed until soft.  I had 3 uncooked corn cobs...I sliced off the kernels and set aside.   Then scraped the corn 'milk' from the cobs into the pan and  added flour to thicken and to make a roux.  I added  a pint of half & half  and maybe a cup-plus of chicken broth and 4-5 cloves roasted garlic cloves. (I had some leftover roasted cloves from a previous nights meal). 

In separate pan, I boiled diced potato til soft. (I threw in the reserved corn kernels at the end of cooking to blanche.) Then I drained off the water.

 

To the soup pot, I added a big cupful of cooked frozen kernels I've been collecting over the last few weeks in the freezer.  Added the drained potatoes,  then a little paprika, cayenne pepper, salt, pepper.

 

I served it topped with shredded cheddar, a dash of sherry and minced fresh jalapeno. 

Saffron Spahetti alla Carbonara

Ever since I have 'rediscovered' fresh-layed eggs, this particular recipe has been on my mind.  I have made it with 'regular' store-bought eggs many times and have loved it.  Now, with Meghan living back in CT for a brief time while Tommy is at school in Georgia, she has an ample supply of fresh eggs from a gal that works with her at Salmon Brook Veterinarian Hospital.  This recipe SO reminds me of a dish I had at Restarante il Vescovino in Panzano, Italy- in the heart of Tuscany. They served the Carbonara dish with a fresh-cracked egg on top. 

Ingredients:

• 1/4 teaspoon saffron, 2 pinches
• Salt
• 1 pound thick spaghetti or other pasta
• 3 tablespoons extra-virgin olive oil
• 1/3 pound pancetta, cut like thick bacon at deli counter then diced
• 4 cloves garlic, grated or finely chopped
• 1/2 cup dry white wine
• 1 teaspoon turmeric
• 2 eggs--the fresher, the better!
• Black pepper
• 1 cup grated pecorino cheese
• A generous handful fresh flat-leaf parsley finely chopped

Directions:  Place the saffron in a small pot with 1 cup cold water. Bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6-8 minutes. Bring a large pot of water to a boil, salt the water and cook pasta to al dente. Reserve a half cup of starchy cooking water just before you drain pasta.
While the water comes to a boil, heat olive oil over medium heat. Add pancetta and cook until just about crisp 4-5 minutes. Add in the garlic after 2-3 minutes and stir another 2-3 minutes until fragrant. Stir in wine and turmeric. Beat eggs with starchy cooking water. Drain pasta and add to the skillet. Pour saffron water over the pasta and toss to combine, season with pepper. Add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat. Toss the spaghetti to coat evenly in golden sauce. Top with additional cheese and serve immediately.

And if you have a freshly-layed egg-crack it open on top!

Good Ole' Fashioned Cole Slaw

I'm sitting here on the deck writing this while relaxing over Memorial Day Weekend.  I just got back from picking up the ingredients for dinner: chicken kabobs on the grill that Meghan requested.  While at the store, I watched as the lines of people were buying cole slaw from the grocery deli.  I don't know about you, but the watery, pale green 'mess' they sell there is just not appealing to me.  Good ole' fashioned cole slaw is soooo easy to make and taste waaaaay better than the store-bought kind.

Dressing:
1 cup mayo
4 Tbls sugar
2 Tbls cider vinegar
1 teas each, salt & pepper
1/2 teas lemon pepper seasoning.


Combine the dressing ingredients in a bowl. Gently toss with the cabbage--it will look like there is not enough liquid--don't worry, the cabbage will break down.  Resist the urge to add more dressing!!--you will only end up with something like you would get at the deli counter!!.  Refrigerate for at least an hour.  Just before serving mix in the scallions and parsley.
2 bags cole slaw mix (or shred your own cabbage & carrots)
2 scallions, chopped (both white and green parts)
1 cups flat-leaf parsley, rough chopped

Spicy Orange Garlic Shrimp

I got this recipe several years ago from my niece's, Becky, blog.  I've made it lots (only making a few small changes) and love it!!  I recently made it for Meghan and she's a fan too! 

1 to 2 lbs (26-30 count size) deveined shrimp
1 cup freshly squeezed orange juice (or high quality juice--I like it with pulp)
4-5 cloves garlic
4 Tbls butter
3/4 tsp ground cayenne pepper (I am always tempted to add more, and have, but it can get hot really fast)
2 tsp Old Bay Seasoning

Thaw (if necessary) and peel the shrimp. Dry the peeled shrimp by placing them on a paper towel or two.
Thinly slice the garlic cloves.  Add the garlic, cayenne pepper and Old Bay seasoning to the orange juice.

In a large skillet over med-high heat, melt 2 Tablespoon of butter. Once melted, add the shrimp. Cook them for a minute or so...flip over.  Cook them til 'almost' done and remove from pan leaving the pan on high.

Once the butter and dripping begin to smoke ever so slightly, add the spicy orange juice mixture and give it a good stir. Add 2 more tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring, your sauce should be slightly thicker.

Return shrimp to the pan and give them a nice toss to coat them in the sauce. Let it sit for a few seconds and serve. 

Can be served over rice or pasta.  I love it over thin spaghetti.

Blue Cheese Crostini with White Wine Syrup

This is another recipe I got from my Sur La Table kitchen days.  This makes a wonderfully colorful presentation and a delicious hors d'oeuvre!!


1 1/2 cups dry white wine (Sancerre or Sauvignon Blanc)
1/4 cup orange blossom honey
1/2 lemon, juiced
3 Tbls unsalted butter
1/2 baguette, cut into 1" slices
8 ounces bleu cheese
1 bunch arugula
2 Tbls extra virgin olive oil
salt & freshly ground pepper
1/4 cup toasted chopped walnuts


Place a sheet pan in a 500 degree oven to heat it up. Combine the wine, honey and lemon juice in a saucepan and place over med-low heat. Simmer gently, swirling the pot around, until the wine is syrupy and coats the back off a spoon, about 15 to 20 minutes (though it's taken longer).  This can be made ahead and reheated before serving (highly recommended).


Butter both sides of each slice of bread. Put a nice hunk of bleu cheese on top and arrange them on the hot sheet pan.  Bake for 5 minutes until the cheese melts and the bread is toasted.


Put the arugula in a mixing bowl and toss with the olive oil, salt and pepper. Pile the greens on a serving platter. Place the toasted bleu cheese crostinis on top. Drizzle the wine syrup over the crostini and greens and sprinkle with the  toasted walnuts. Serve with small tongs so guests can pile on some of the (now slightly wilted) arugula on top off the crostinis.

Celery Root and Apple Soup

 I saw this recipe prepared on the Today Show and I just HAD to give it a try.  This is incredibly rich soup sure tastes creamy--but there's no cream in it!  If you don't have pancetta and or chives--don't make this recipe til you do.  The smoky bacon-y flavor and chive oil just adds the perfect finishing touch!  Delicious!!

• 1/4 cup (1/2 stick) butter
• 4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
• 3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
• 1 1/2 cups chopped onion (about 1 large)
• 4 cups (or more) low-salt chicken broth
• 1/2 cup chopped chives
• 1/2 cup grapeseed oil
• Pinch of salt
• 3 ounces thinly sliced pancetta

  Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.

  Puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.

  Puree chives, grapeseed oil, and pinch of salt in blender until smooth.

  Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.

  Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

  
  

Black-eye pea salad

This was a recipe Meghan found on Paula Deen's site, she made it for a friend's jewelry party and it was a hit! Just the right amount of heat.  She served it as a dip (really more like an alternative to salsa).  It makes alot, so we ate the leftovers as a side salad and even added it to a cheese and turkey wrap.  It a very versatile recipe!

BLACK-EYED PEA  DIP/SALSA /SIDE SALAD /AWESOME WRAP
2 (15-ounce) cans black-eyed peas, drained
1 (15-ounce) can whole kernel corn, drained
1 (10-ounce) can spicy canned tomatoes, chopped
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 to 3 tablespoons chopped fresh jalapeno pepper
1/4 cup chopped yellow onion
1 (4-ounce) jar chopped pimentos, drained
Corn chips, for serving
Dressing:
1/2 cup red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1/4 teaspoon sugar
Pinch dried oregano
1/2 cup olive oil
1/2 cup vegetable oil

Directions:

In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green, and jalapeno peppers, onion, and pimentos.
In a glass jar with a tight-fitting lid, combine the wine and balsamic vinegars, salt, pepper, mustard, sugar, oregano, and olive and vegetable oils. Shake until the ingredients are blended.
Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate until serving time.

Fried Calamari with Sweet & Hot Peppers

Ronnie and I LOVE fried calamari--we order it every chance we get.  We especially love it served SPICY!  I first tasted this recipe when I assisted in the Culinary Program at Sur la Table in Canton. My duties included assisting the chef instructor, prepping the food, helping students during the hands-on classes, serving up the tastings and finally: doing TONS and TONS of dishes.  It was so worth it, as I got my hands on some really good recipes and received a nice store discount (my kids won't have much of an inheritence to fight over when I'm gone but they will be divvying up some mighty fine cookware!!  :-) 

FRIED CALAMARI WITH SWEET & HOT PEPPERS served with a QUICK ROUILLE
6-8 servings

Quick Rouille:
1 cup mayonnaise
1 Tbls fresh lemon juice
2 teas Hungarian sweet paprika
1 teas cayenne pepper
1 large garlic clove, minced (or 2!)
Stir all ingredients in small bowl to blend; season with salt & pepper; cover and refrigerate (cannot be made 1 day ahead)

Pepper sauce
1/4 cup olive oil
1 Tbls dried crushed red pepper
1/4 cup chopped sweet pickled peppers
1/4 cup chopped seeded pickled cherry peppers
1 teas fresh lemon juice
(can also add pepperoncini)

Vegetable oil for frying

Calamari:
1 cup yellow cornmeal
1cup all purpose flour
2 teas salt
1 teas ground black pepper
2 lbs fresh or thawed frozen small calamari, bodies cleaned and cut into 1/2 inch wide rings, tentacles reserved

2 lemons, each cut into 6 wedges

Heat oil in heavy large skillet over med-high heat. Add crushed red pepper; stir 30 seconds. Add peppers (mixture may splatter); stir 30 seconds. Remove from heat. Stir in 1 teas lemon juice, season with salt & pepper.

In deep fryer or in another large skillet, add enough vegetable oil to come 1 inch up sides of pan. Heat oil to 375 degrees.

Whisk cornmeal, flour, salt, pepper in medium bowl to blend. Toss toweled-dried calamari rings and tentacles in flour mixture, shaking off excess. Working in batches, fry calamari in oil until brown and crisp, about 3 minutes. Using slotted spoon, transfer calamari to paper towels to drain, Sprinkle with salt. Transfer to large bowl.

Rewarm cherry pepper mixture. Drizzle over calamari; toss to coat. Serve with rouille and lemon wedges.

Homemade RICOTTA CHEESE...Just 3 ingredients. Really!

Cheese, oh my!!  I have yet to find a cheese I don't like!!  And to learn I could make my own 'fresh cheese' from just 3 ingredients!!--GET OUT!!! I love how this tastes:  fresh, lemon-y. Well worth the effort if you are serving it with hors d'oeuvres...(I wouldn't take the time though if you are making a lasagna)

Ingredients

I gallon whole milk

1/4 cup lemon juice
Kosher or sea salt

Instructions

Heat the milk with the lemon juice in a stainless steel or other nonreactive pot over medium-low heat only until the curds separate from the whey; do not let the milk scorch.

Line a colander with three layers of cheesecloth. Pour the mixture into the colander. Bring the ends of the cheesecloth together and tie them securely with kitchen twine. Tie the twine to a wooden spoon handle. Rest the spoon with the cheesecloth over a deep bowl. Depending on the consistency you desire, allow the bag to hang for 2 to 3 hours in the refrigerator. The longer you leave it, the stiffer the curds will become.

When it is ready, unmold the cheese. Season with salt and store in an airtight container in the refrigerator for 3 days. You might also season the ricotta with minced chives or green garlic, cracked black pepper, and a little olive oil.

Tripled deglazed FRENCH ONION SOUP

Just the other day I realized I failed to send my niece Becky a recipe that I raved about on facebook.  It's the perfect recipe to be cooked up in her LeCreuset pot.  I found the link and sent it to her and thought this would be a great time to get this recipe included in my blog as well.  It is the best tasting French Onion Soup I have ever had, I'm sure it's due to the long carmelizing of the onions.  It is a bit labor intensive as you deglaze the pot 3 times to add additional richness to the recipe.  I found it on the Cooks Illustrated website:

Serves 6

Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. We prefer Swanson Certified Organic Free Range Chicken Broth and Pacific Beef Broth. For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.

Ingredients

• Soup
• 3tablespoons unsalted butter , cut into 3 pieces
• 6large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
• Table salt
• 2cups water , plus extra for deglazing
• 1/2cup dry sherry
• 4cups low-sodium chicken broth (see note)
• 2cups beef broth (see note)
• 6sprigs fresh thyme , tied with kitchen twine
• 1 bay leaf
• Ground black pepper
• Cheese Croutons
• 1small baguette , cut into 1/2-inch slices
• 8ounces shredded Gruyère cheese (about 2 1/2 cups)

Instructions

1. 1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
2. 2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
3. 3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
4. 4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
5. 5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

The best STUFFED PORK CHOPS ever!!

While sitting at the nail salon getting a manicure last summer, I watched an episode of Downhome with the Neeley's on the Food Network.  I was drooling and could not get out of that place quick enough to gather the ingredients to make that very day!  This was the best stuffed porkchop I have ever made!  Unbelieveably moist and flavorful.  I have made this many time since --in fact the chops are brining in the fridge for tonight's meal as I type this.  Grade: A+

• 1/2 cup kosher salt
• 3 tablespoons sugar
• 1 tablespoons light brown sugar
• 2 quarts water
• 4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone
• 2 slices bacon, chopped
• 2 stalks celery, minced
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 tablespoon freshly chopped rosemary leaves
• 1 tablespoon freshly chopped sage leaves
• 2 tablespoons freshly chopped parsley leaves
• 2 1/2 cups crumbled cornbread
• 1/4 cup dried cranberries
• 1/2 cup chicken broth
• Salt and freshly ground black pepper

Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.
In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.
In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.
Preheat grill to medium-high heat.  (or use a grill pan over the stove)
Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

Beef / Pork Wellington

Now that I have this blog established...I need to catch up with the meal I made Saturday night. I was planning a special meal for Ronnie for Saturday as he just got back from a week away on business in Richmond.  Then I got a call from our dear NY friend, Pat that he wanted to come for the weekend as Ann Marie was away on  business.  I was thrilled as I wanted to treat him to a special meal too!

 I've always wanted to make Beef Wellington.  Sounds soooo sophiscated and 'fussy'. I followed a recipe I found in "Cuisine at Home" (my favorite recipe magazine) Issue 42: December 2003 (told you I've been wanting to make this for a LONG time!).  I also made the Port wine sauce recipe from the same issue. It turned out perfectly (even though..my 'wrapping' wasn't quite 'picture' perfect).  

I must say though, that I think I liked the Pork Wellington better that I made the weekend before from the same issue.  This time I served it with a pear sauce I made from chopped pears sauted in butter and port wine--it reduced down nicely.
. 
I served roasted butternut squash with sage and roasted asparagus as sides.  I also made my favorite new pasta salad: 

ANGRY MUSSELS (Gotta start somewhere)

I've been thinking about a way to keep notes on all the recipes and quasi-orginal creations I make for a long time.  I can't tell you how many slips of paper and jotted down, spattered notes I have stuck here and there and everywhere..I thought this might be a great way to write it down, save it in a safe place and maybe even share with people who might be interested.

So this is my first attempt at 'blogging":


Tonight I made "Angry Mussels"--or at least 'my' version of something I saw on the Food Network (Yes, My name is Sherry, and I am a Food Network Addict).  It was a brief segment on "The Best Food I Ever Ate" show.  I thought, hmmmm, I could recreate that:  This is what I did:


I chopped and fried 6 pieces of very thick sliced bacon in my large non-stick skillet; once cooked I removed the bacon to a dish. I added sliced onion to the bacon grease along with 3 sliced jalapeno peppers (I heard serrano pepper on TV though).  Then threw in a couple of pounds of mussels along with chopped garlic and white wine.   When the mussels started ot open, I tossed in a spoonful of butter--well really 3 maybe 4, eehhhh maybe 5 big spoonfuls. I added the bacon back in along with coarsely chopped parsley.  I served it with freshed toasted garlic butter bread.  My friend (and roomie) Sally, Meghan, Ronnie and I agreed it was YUMMY!   Grade:  A


I also  made Orange-Glazed Chicken  and Cajun Blue Cheese salad taken from the April/May 2011 issue of Cook's Country.  Both were a hit...Ronnie especially loved the chicken.  Grade: B+