Butternut Squash Soup with Pears

Butternut Squash and Pear Soup
(Can use Acorn Squash)

I like this soup recipe, it is very tasty, and the idea of roasting the vegetables makes it extremely flavorful, it is creamy without the addition of cream.

Ingredients

1 butternut squash, peeled and chopped
 3 pears, peeled and chopped into large pieces
1 onion chopped
2 stalks celery chopped
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon ground pepper
 5 cups chicken broth
2 tablespoon butter melted


Directions

Preheat oven to 375 degrees Fahrenheit.
In a bowl put the chopped butternut squash,
chopped pear, chopped onion, chopped
celery, thyme, salt, sage and pepper.
Mix together. Add melted butter and
thoroughly blend with the vegetables.
Put the vegetables in a glass pyrex dish,
spray base with Pam first. Put in oven and
bake for approximately 35-40 minutes,
turning the vegetables every 15 minutes.
Test for tenderness.
Remove the vegetables and let cool.
In a food processor, blend vegetables
with a little chicken broth in each batch.
Blend until mixture is smooth. Transfer
to a saucepan and heat up just before serving.

Deviled Eggs

Deviled Eggs
Ingredients

6 eggs hard boiled
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
salt
pepper

Directions

Place 6 eggs in cold water, turn on the heat and once the water starts sending bubbles up, simmer for 10 minutes.
Pour off water and with the eggs still in pan, run cold water over the eggs to stop the cooking.
Peel the eggs, and cut in half lengthwise.
Scoop out yolks.
Put yolks in bowl, mash with a fork. Add 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, and salt and pepper to taste.
With a knife, carefully fill each egg white.
Sprinkle with paprika.

tabuli bi kwarma (finely cracked wheat with lamb meat)

Tabuli bi Kwarma .... lamb  meat with cracked wheat.
This dish is a warm version of tabuli but uses lamb meat and onions. Eaten with cabbage leaves partially cooked..... Also known as bulgur pilaf with lamb ( beef or chicken can be substituted) My mother in law taught me the way they made it in the village where her mother was born, Masser Chouf. The lambs have very thick tails in Lebanon, they store extra fat there. Traditionally this fat was cooked down and used as a preservative for the meat. Instead of rendering the fat, she used unsalted butter.

Ingredients
2 lbs  lean Lamb from the leg,
cut into 1 inch cubes.
4 sticks of unsalted Butter
(the butter has to cover the meat

in the saucepan)
1 tablespoon Salt
1/4 teaspoon Pepper
2 tablespoons Allspice
1 teaspoon Cinnamon
1 large Onion cut into quarters
3 cans Beef Broth
2-3 cups finely cracked Wheat Germ
2 cans Chick Peas
1 Cabbage

Directions

Using 2 lbs lean lamb meat taken from the leg, cut into 1 inch cubes
Place in saucepan with 4 sticks of butter and 1 large onion quartered. The melted butter has to cover the meat. Add 1 tablespoon salt, 1/4 teaspoon pepper, 2 tablespoons allspice, 1 teaspoon cinnamon and simmer covered over low heat. When the onion has disappeared, the meat is done in approximately 2 - 3 hours.
When the meat is tender, remove some of the excess butter. Or better, put the pan in the fridge overnight and the next day the butter will have solidified on top. The solidified butter is easy to remove. Reheat the meat mixture and then....
Add 3 cups cracked wheat, 3 cans beef broth and continue to cook until wheat germ has absorbed moisture. This takes no more than ten minutes with the finely cracked wheat.
Add 2 cans drained chick peas  at the very end.

This can be made a day ahead and reheated with a little water in the saucepan.

Serve with cabbage leaves.
Cut cabbage into quarters and place into pan of boiling water.
Simmer for five minutes and remove.

Fegato Alla Veneziana (inpired by Vincent Price)

Fegato Alla Veneziana (Calf’s Liver with Onions and Cognac)
(Inspired by Vincent Price)

Vincent Price uses white
 wine for the sauce, which
is very tasty, but I use
Courvoisier, or Sherry instead
of wine and add in baby bel

mushrooms.This is a delicious
way to eat calf’s liver Venetian style.

Ingredients

1 lb Calf’s liver sliced into thin strips
2 cups Onion thinly sliced
4 tablespoons Butter
1/4 cup Flour
Salt
Pepper
Tobasco
Soy Sauce
Baby Bel Mushrooms
3 tablespoon Cognac, Sherry or White Wine

Directions

Wash and slice 1 packet baby bel mushrooms into thirds. In a skillet, heat up 1 tablespoon olive oil and 2 tablespoons butter. When the oil and butter are hot, drop the mushrooms in and keep stirring for one minute. Lower the heat to medium low, add a shake of Tobasco and 2 tablespoons soy sauce. Continue to cook for 8 minutes. Then turn off heat and cover the skillet.

Slice 1 large onion into thin slices and brown in a skillet with 2 tablespoons butter. Saute for 10 minutes. Stirring from time to time.
Meanwhile, cut the liver into 1/2 inch wide strips. In a plastic bag, combine 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon pepper. Add the calf’s liver and shake the bag to coat the pieces with the seasoned flour. Add the liver to the onion and cook over hight heat for 5 minutes stirring constantly.
Remove liver and put on a serving platter.
To the skillet add 3 tablespoons cognac, sherry, or white wine. Stir up all the brown glaze in the bottom of the pan, add the mushrooms to the liver on the platter and pour the juice into the skillet. Keep stirring. Pour sauce over the liver, onions and mushrooms and serve with apple sauce and a nice fresh salad.

Poule au Pot

La Poule au Pot
Chicken, Vegetables and Stuffing French-Style in a Pot

This is an interesting recipe I
 found in Cooks Illustrated a
few months ago. This is from
South West France, and instead

of stuffing the chicken, Cooks
Illustrated wrapped the stuffing
in parchment paper and used
chicken parts rather than a whole
chicken.The chicken simmers on
top of vegetables and a little chicken broth to produce a lovely juicy tender meat.
You need a 7 quart Dutch oven and a roll of parchment paper.

Sausage Stuffing

Ingredients

2 slices hearty white sandwich bread torn into quarters
1 large egg
1 shallot minced
2 tablespoons finely chopped parsley
2 tablespoons finely chopped fennel fronds
2 teaspoons ground mustard
1 teaspoon finely chopped fresh marjoram
1/4 teaspoon pepper
1lb pound breakfast sausage (or sweet Giannelli sausage)

Directions

Tear 2 slices of hearty white sandwich bread into pieces

roll up stuffing in parchment

and place in a food processor . Pulse 10 to 15 times until finely ground.
Add 1 egg, 1 finely minced shallot,
2 tablespoons finely chopped parsley, 2 tablespoons finely chopped fennel fronds,
2 teaspoons ground mustard,
1 teaspoon finely chopped fresh marjoram and 1/4 teaspoon pepper to food processor and pulse 6 to 8 times.
Add 1/2 lb breakfast sausage meat and pulse 3 to 5 times, scraping down sides as needed.

twist both ends to compact mixture into cylinder shape

Place an 18 by 12 inch piece of parchment paper on counter, with longer edge parallel to edge of counter. Place half of stuffing onto lower third of parchment, shaping it into roughly a 8 by 2 inch rectangle. Roll up sausage in parchment, gently but firmly twist both ends to compact mixture into 7 inch cylinder shape, approximately 2 inches in diameter. Repeat with second piece of parchment and remaining stuffing.

Chicken

Ingredients

2 celery stalks halved crosswise
8 sprigs parsley
6 sprigs fresh marjoram
1 bay leaf
2 tablespoons vegetable oil
2 bone-in split chicken breasts (12oz)
2 bone in chicken leg quarters (12oz)
salt and pepper
1 1/2 lbs small red potatoes unpeeled
2 carrots peeled and cut into 1/2 inch lengths
1 fennel bulb, stalks trimmed, bulb quartered
8 whole peppercorns
3 garlic cloves peeled
3 1/2  cups chicken broth

Directions

Preheat oven to 300 degrees F. and have the
oven rack at middle position.

Wash the chicken, pat dry with a paper towel,
and sprinkle salt and pepper over chicken.
Heat 3 teaspoons vegetable oil in a Dutch
oven over medium high heat until just smoking.
Place the chicken, skin down, leave for 7 minutes
without moving the chicken until browned. Transfer
chicken to large plate, discard any excess fat in the
Dutch oven.

Using kitchen twine, tie together celery, parsley sprigs, and marjoram sprigs . Carefully arrange celery bundle, potatoes, carrots and fennel in even layer over bottom of pot. Sprinkle peppercorns, 1 bay leaf, garlic and salt over vegetables. Add enough broth so that the top 1/2 inch of vegetables is above the liquid.

Place leg quarters on top of vegetables in center
 of pot. Place stuffing cylinders on either side of

leg quarters. Arrange thighs on top of leg quarters.
Cooks recommends placing the pot on high heat
and bringing the mixture to a simmer first, then
transferring to the oven.
Bake in oven 60 to 75 minutes.
Chicken should register 160 degrees F.

Transfer chicken and stuffing cylinders to carving
board. Using slotted spoon, transfer vegetables to
serving platter, discarding celery bundle. Pour broth
through strainer, discard solids. (I didn't discard the
vegetables or strain the liquid) Let stand for 5 minutes.
Unwrap stuffing cylinders and slice in 1/2 inch thick
disks. Transfer slices to platter with vegetables.
Remove skin from chicken pieces and discard.
Pour some of the broth over chicken. Sprinkle dish
with chopped parsley.

David proclaimed it was the best chicken he’s ever tasted.

Salmon and Dill Chowder

This soup is delightful, even better the next day when it's had a chance to sit and all the different ingredients intermingle. You can also add red pepper flakes, but I haven't tried that yet.

Ingredients

8 bacon slices
1 onion diced
3 stalks celery diced
1 leek diced
1 large carrot diced
4 medium potatoes cut

into 1/2 inch cubes
1 quart chicken stock
1 lb salmon filet cut into 1 inch cubes
1 cup heavy cream
1 cup 2% milk
3 tablespoons chopped fresh dill
1 tomato diced
dill fronds
salt, pepper
Cayenne Pepper
Thyme
8 oz frozen corn (half a 16oz  package)
or use fresh corn when in season

Directions

Have all the ingredients washed and diced.When washing leeks, remove the outer green leaves, slice the leek down the middle, and then cut into slices horizontally. Soak the leek slices in a bowl of water for about 5 minutes. This way it allows any soil that may have lodged inside the leeks to float out. Lift the leeks out of the water with your hands, leaving the soil in the bottom of the bowl. Put the leeks in a colander.
With the salmon, remove the skin by gently slicing it off with a sharp knife and then cut into 1 inch cubes.
Peel the potatoes and then cut into 1 inch cubes.

In a pan, saute 8 slices of bacon until crisp, or bake in oven. Place bacon on a paper towel and reserve 3 tablespoons bacon fat. When the bacon has cooled, crumble up the bacon slices, I do this with a pair of scissors, and place in a small dish.

Using 3 tablespoons bacon fat, sautee 1 onion diced, 3 stalks celery diced, l leek diced,  and 1 diced carrot until the vegetables start to soften a bit.

Place the sauteed vegetables in a pot with 1 quart of chicken stock and the 4 potatoes cubed, then bring to a slow simmer, simmer for 15 minutes.
Next, add the 1lb salmon cut into  one inch cubes, and  1/2 package of frozen corn. Add 1 teaspoon thyme and 3 tablespoons chopped fresh dill.
Simmer for a further 10 minutes.

Meanwhile, chop the tomato and place in a small dish.

Once the salmon and corn have simmered for 10 minutes, check to make sure the fish is tender. Add the 1 cup cream and 1 cup milk, salt, pepper and cayenne pepper to taste.
Reheat to serving temperature, garnish each bowl with diced tomates, bacon pieces and dill fronds.

Sauerbraten with Egg Noodles

Ingredients

1 Eye of the Round Roast,3-4 lbs, or bottom round
1 cup Cider Vinegar
1 cup Red Wine Vinegar
2 cups Water

2 Bay Leaves
1 large Onion
2 teaspoons Pickling Spice
Salt, Pepper
5 cloves Garlic
1 Carrot
1 stalk Celery
1/2 bottle Ketchup
Gravy Master for color
 12 Gingersnap Cookies
Flour
Butter
Egg Noodles

Directions

In a large pan, combine cider vinegar, red wine vinegar, water, bay leaves, chopped onion, carrot and celery and bring to a boil. Then lower and simmer for 10 minutes.

When the marinade has cooled, marinate the meat in the marinade. Marinate the meat for up to 3 days in the refrigerator. After marinating, remove the meat and pat dry with a paper towel. Rub the meat with oil, salt and pepper and brown in a skillet over high heat, about 2 minutes each side.

Preheat the oven to 325 degrees F.   Add 1/2 bottle of ketchup to the liquid, place the meat and the marinade in a shallow baking pan, The liquid should come halfway up the side of the meat. Add some red wine if you need more liquid. and cook covered for approximately 4 hours, till meat is tender.
Remove meat, pour the liquid into a saucepan and  add  12 gingersnaps ground into crumbs.  Thicken with 1 tablespoon flour. Keep stirring so the flour doesn’t lump. Serve over noodles with sliced meat.

The egg noodles are added to boiling salted water and cooked for 8 minutes. Strain the noodles in a colander, in a bowl, add 2 tablespoons butter and 2 tablespoons olive oil. Mix together. Serve in a separate bowl. 

Very tasty as a leftover. Heat sauerbraten in a covered dish at 275 degrees F. for 40 minutes.

Winter Salad with Pears

So refreshing especially when tomatoes are out of season.

Ingredients

Escarole Lettuce
Arugula
Romaine Lettuce
Parsley
1 Pear
Salt, Pepper
Lemon Juice/Citric Acid
Extra Virgin Olive Oil
White Balsamic Vinegar

Directions

To make a nice salad for 4, use half an escarole lettuce, 6 leaves of Romaine, arugula just the leaves, 6 parsley stalks. Wash in a bowl, discard the stalks on the arugula and parsley and use the parts of the lettuce towards the inside that are white and tender.
Chop the parsley leaves, and with a knife, tear the rest of the leaves to bite size. Peel, core and chop a pear. Add 1/2 teaspoon salt, a shake of pepper, a squeeze of lemon (or a shake of citric acid), 3 tablespoons extra virgin olive oil, 4 tablespoons white balsamic vinegar. Mix and eat.

Spiderman Spatula

Love my new spatula! Great Christmas gift!
These are a mixture of sauteed baby bel and white mushrooms.
Recipe posted 3/16/12

Flounder Poached in Lemon and White Wine

Ingredients

4 Flounder Filets (or sole)
1/4 cup olive oil
1/2 cup freshly squeezed lemon juice
1/2 cup white wine
salt
pepper
cayenne pepper

Directions

Preheat oven at 300 degrees F.
Wash 4 flounder filets, place in a pyrex dish that has been sprayed with Pam.
Sprinkle a little salt, pepper and cayenne over the fish, add oil, lemon juice and white wine. Bake in oven uncovered for 15 - 20 minutes, depending on thickness of the fish. Test with a fork, should be tender and flaky.
Serve immediately.

A Carrot for a nose, an olive for the eyes....

Zein sculpted the tallest

littlest snowman built by Daniela and Sean

and then it snowed...........

.....and snowed ......

Roast Beef

Prime Rib Roast of Beef has always been a huge challenge for me. It is so easy to overcook, we like it in between rare to medium rare. The process became slightly easier when my son appeared with a thermometer that could stay inside the oven measuring the temperature of the meat, the  reader was attached to a wire outside the oven so we didn't have to open the oven door. We would take the meat out when it read 105 - 110 degrees F.  While the meat rested on the counter, it would continue to cook.  But the uncertainty was stressful.
This year we had a large crowd and we needed a whole standing rib roast. It was 21 lbs. I bought it at Nichols Supermarket in Liverpool, I love their meat department. They slapped on a little label that said Nichols Prime Rib Roast Secret Roasting Method.
Since I could barely lift it, someone from Nichols offered to help carry it to the car. He mentioned that he had tried the secret roasting method the week before and the meat had been delicious, lovely and tender and moist, but would it work on such a huge roast? The label said it works with any size roast.
Uncertainty, family discussions, nobody thought it would work.
In the end, I took a leap of faith and tried this method and it was the best roast beef I've ever made! So easy this way..................

Nichols Prime Rib Roast Secret Roasting Method

Preheat Oven to 375 degrees F.
Salt and pepper roast (I did not salt)
Place roast in an open and shallow
pan in preheated oven for
EXACTLY ONE HOUR

After one hour, turn off oven
DO NOT OPEN OVEN DOOR
FOR ANY REASON!
After 2 hours, turn the oven back
to 300 degrees F. to allow the roast to
finish cooking.
45 minutes for rare
50 minutes for medium
Take out of oven and let rest for 30 minutes.

Serve with Yorkshire Pudding
(recipe posted on January 4, 2012)

When buying prime rib,
have the butcher cut off the chine bones from the bottom of the roast and the rib bones from the meat just along the bone line but do not discard them. Have the butcher place them back on the bottom of the roast and tie them in one piece with string wrapped around the roast. This makes it easier for carving. Just before carving, remove the chine and rib bones, there is a nice lot of meat attached to the bones that is delicious, also good for shepherds pie. I use the chine and rib bones to make a nice beef stock.

Gravy for a Prime Rib Roast

After the rib roast is done roasting and has rested, remove from roasting pan and place in a large silver foil dish if not carving right away.
If there is a lot of excess fat, skim and discard.
Place the roasting pan over two burners on the stove, using a heavy spoon scrape all the dark dripping and any crunchy bits from the sides and bottom of pan. (always make the gravy in the same pan you roasted the meat in) These bits on the bottom give the gravy a nice dark color and a rich taste.
For every 2 cups of gravy, use 3 tablespoons liquid fat (the best are the drippings left in the bottom of the pan)
3 tablespoons flour
2 cups of liquid - this could be a combination of red wine, beef broth/homemade beef stock, vegetable broth or and water. I would say 1/2 cup red wine and 1 1/2 cups beef broth or homemade beef stock is best.
In a separate bowl, combine the flour and 2 cups liquid first before adding to the pan.
The flour can lump up quickly if added to the hot drippings.
Once combined, gently pour in the flour and liquid, stirring all the time over medium heat. Keep stirring until it starts to thicken. If it’s too thick, add additional liquid until you have the consistency you desire. Taste.


Homemade Beef Stock



Ingredients

Chine and rib bones left after the prime rib is done.
12 cups water
1 onion quartered (skin left on)
3 carrots, skin left on chopped into 3 sections
4 celery stalks cut in half
8 peppercorns
fennel bulb cut in half
4 sprigs parsley

Directions

Place the bones in a large pan, cover with 12 cups water and bring very gently to a simmer, do not boil, skim any foam off top. Add all the other ingredients and simmer with the lid not completed on to allow some steam to escape, simmer very gently for 5 hours.
Leave in fridge overnight and next day remove any fat that may have congealed on top of the liquid. Strain the liquid.
Put into sandwich bags, measuring 2 cups in each and freeze what you are not using right away. This way you can use what you need and know how much is there. I once made the mistake of putting the lot in a large bag to freeze, thank you Jason for a great idea!