Two hot skillets work kind of like a sandwich or panini press to make a perfectly toasted and pressed sandwich. No extra expense to buy and one less gadget to find space to store.
2 slices bread
1/4 pound sliced smoked turkey breast
1 or 2 slices Provolone cheese
Olive oil
Assorted vegetable to taste (tomatoes, onions, pickles, etc)
Heat two cast iron skillets over medium-high heat. When good and hot, remove both skillets from heat. Spray or brush one side of a slice of your bread with olive oil before placing oiled side down in skillet # one.
Layer sliced turkey onto bread and place your condiments or toppings onto turkey and top with slices of cheese. Oil the other slice of bread and place on top of sandwich.
Place skillet #two on top of sandwich and let stand for 4-5 minutes and you can hear the cheese sizzle as it melts.
Remove the top skillet (you may need a spatula if you didn't get oil onto all the bread) and place sandwich on plate.
Enjoy! Ingredients:
1 Cup water
2 T butter
1/2 tsp salt
1/8 tsp cayenne pepper
1 Cup all-purpose flour
4 Eggs
1 1/4 Cups shredded Swiss cheese
1 T Dijon mustard
1/4 Cup grated Parmesan
1/2 T Cayenne (if desired)
Bring water, butter, salt and 1/8 tsp cayenne to a boil in a large saucepan. While waiting for it to boil, mix the parmesan and remaining cayenne together. Add flour to boiling mixture in the saucepan all at once and stir until you get a large ball of dough. Move off of cooktop and transfer to a mixing bowl. Add eggs one at a time, beating well after each. Continue beating until mixture is smooth and shiny. Stir in cheese and mustard; mix well.
Drop by teaspoonfuls onto a greased baking sheet, making sure they are about two inches apart. Sprinkle with parmesan/cayenne mix. Bake in 425 degree oven for 15-20 minutes or until golden brown.
Makes about four dozen. 2 c. flour
1/3 c. sugar
3 tbsp. baking powder
1 beaten egg
1 c. blueberries
1 c. milk
3 tbsp. Crisco oil
Mix all ingredients. Pour on hot non-stick skillet or griddle. Makes eight 6 inch pancakes. Serve with warm maple syup and lots of butter.
This recipe is easily doubled. 2 sticks butter
1 1/2 c. sugar
2 eggs
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2 tsp. cinnamon
In a large mixing bowl cream at medium speed butter, sugar and eggs until light and fluffy. Scraping sides of bowl occasionally. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Add to creamed mixture until well blended. Refrigerate dough 30 minutes.
Preheat oven to 375 degrees.
Combine the sugar and cinnamon. form dough into balls (walnut sized) and roll in sugar-cinnamon mixture. Place 2" apart on baking sheet. Bake about 10 to 12 minutes or until golden brown. Remove and cool on rack. Snickerdoodles will puff up at first and then flatten out during baking.
If you put them in the fridge in a baggy, they'll stay soft instead of crunchy.
*Click image to enlarge. 1/4 cup olive or canola oil
6 garlic cloves, chopped
3 green peppers, 1/2 inch squares
2 medium onions, chopped fine
3 Tbsp Chile powder (I like hot, myself)
1 Tbsp ground cayenne pepper
2 pounds groudn beef
1 can (28 oz) crushed tomatoes
1 cup beer
1/4 cup tomato paste
2 Tbsp dry oregano
1 Tbsp sugar
1/2 Tbsp salt
Put on some music (I like some grooveable tunes like George Clinton, but to each his own) and crack open a bottle of beer for yourself. Make a toast to the the grub you're about to cook up.
Heat a medium-sized dutch oven over medium heat. Add garlic, green pepper and onion. Sweat veggies until onions are transparent (not browned), maybe 2-4 minutes. Take another drink of beer. Add Chile powder and cayenne. Saute for another minute or two. Add ground beef and saute until browned (about 7-12 minutes), breaking up with a spoon or spatula. Stir in the remaining ingredients and simmer until thick (about 20 minutes or so). Take a break from dancin' 'round the kitchen and stir occasionally.
Serve over rice, with some garlic toast and yes, another beer.
Variations: for a little extra kick, substitute fresh italian sausage for some (or all) of the ground beef. It doesn't appreciably add to the fat. If you like your chili chunky, use one 15 oz can of both crushed and diced tomatoes. 2 c. cooked rice
1/2 c. sugar
2 eggs, slightly beaten
2 c. milk
1/2 tsp. vanilla
1/4 c. raisins
1/2 tsp. powdered cinnamon
Place rice in bowl, add all ingredients, stir to mix. Pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven.
...A light, well browned, crunchy fish fried for gatherings all over.
2 pounds fish filets (cut to fit frying vessel
4 large eggs
1 cup milk
2 Tbsp Mustard
4-5 cups Panko bread crumbs
2 cups all-purpose flour
Rinse fish and pat dry.
Preheat oven to low setting and include racks to allow for draining of grease (to keep fish warm if frying multiple batches).
Combine egg, milk and mustard and whisk together. Spread Panko and flour in other pans.
Dip fish in flour, then egg mixture, and finally into panko crumbs before placing in fryer for 5-7 minutes, or until golden.
Sprinkle with salt and pepper and serve with chips and homemade tartar sauce*. 1 cup peanut butter chips
1 cup semisweet chocolate chips
3/4 cup evaporated milk
1/4 cup butter or margarine
2 1/4 cups granulated sugar
1 (7 ounce) jar Marshmallow Creme
1 teaspoon vanilla extract
Measure peanut butter chips into one mixing bowl and chocolate chips into second bowl; set aside. Line an 8-inch square pan with aluminum foil.
Combine evaporated milk, butter or margarine, sugar and Marshmallow Creme in a heavy LARGE* saucepan. Cook over medium heat until mixture begins to boil, stirring constantly; continue cooking and stirring 5 minutes.
Remove from heat; stir in vanilla extract. Immediately add about one-half of hot mixture to peanut butter chips, stirring until completely melted; pour into prepared pan. Add remaining hot mixture to chocolate chips, stirring until completely melted. Spread over top of peanut butter layer. Cool.
*Using too small of a pan with result in boil over and a big mess. 1 pound dry black beans
6 cups beef broth
1 large onion, chopped
2 jalapeno peppers, seeded and chopped
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground oregano
1 tsp ground thyme
1/8 tsp ground cloves
2 smoked hamhocks
1/3 cup sour cream (optional)
cilantro (optional)
hot sauce
Combine all ingredients but the sour cream and cilantro in crockpot. Cover and cook on low heat for 9-10 hours, or until beans are tender.
Remove ham hocks and let cool. Remove fat, skin and bones; shred remaining meat.
Return meat to pot, stir, and serve with sour cream and hot sauce.
Note: If you want to cut down on the fat from the hamhocks, split them and cut off the larger hunks of fat before placing in crockpot or prepare in advance and let cool in refrigerator. Before reheating, peel off congealed fat.
A frittata is a fancy omelette that is not turned or flipped, rather, it is finished off in the oven. A great thing to do at the oven stage is to add some cheese to the top. For this recipe, add more peppers if you like it hot.
Ingredients
- 1/2 cup chopped red onion
- 2 Jalapeno peppers, seeded and chopped
- 1 can yellow hominy, drained
- 6 eggs
- 1/2 cup milk
- 3 TBSP Butter
- 2 TBSP Olive Oil
- Salt and Pepper
Preheat oven to 350 degrees Fahrenheit. In a large oven-safe skillet, heat the oil and butter over medium heat. Add the onion and peppers and pinch or two of salt and pepper. Sautee until very soft then add the hominy. Continue to cook for 2 minutes.
Meanwhile, beat the eggs and milk together in a bowl. Add the egg mixture right into the skillet and cook until almost set. Slide the skillet into the oven and cook for a few minutes until all the egg is set up.
Slide the frittata out onto a large plate and cut into wedges. Serve with bacon, ham, or other various pig-based meat product. View image
Yield: 2
Ingredients:
Double Chocolate Raspberry Pudding
1/2 cup sugar (125 ml)
1/2 tsp salt (2 ml)
4 tbsp unsweetened cocoa (60 ml)
1 1/2 tbsp cornstarch (22 ml)
2 tbsp warm whole milk (30 ml)
1 cup heavy cream (250 ml)
1 oz semisweet chocolate, grated (28 g)
1 oz white chocolate, grated (28 g)
Splash of Chambord (raspberry liqueur)
1/2 tbsp vanilla extract (7 ml)
Directions:
Double Chocolate Raspberry Pudding
Mix together the sugar, salt, cocoa, cornstarch and milk in a small bowl until it makes a paste.
Heat the cream in a small saucepan until just before scalding, then add the dark and white chocolate, stir, and add the cocoa paste. Mix well and bring to a boil, stirring constantly. Add the Chambord and the vanilla. When the pudding begins to thicken, remove it from the heat and let it rest for 2 minutes.
Pour into temperature-resistant bowls or ramekins and refrigerate until set (at least 30 minutes). Let cool before serving. Yield: 6
Ingredients:
Rice Pudding
1 1/2 cups whole milk
1 x 14 oz tin coconut milk
3/4 cup jasmine or basmati rice
1 cup sugar
6 whole green cardamom pods
2 cinnamon sticks
1 tbsp rose water
Topping
2 tbsp water
2 tbsp sugar
2 cups sliced strawberries
1/2 cup shelled pistachios, roughly chopped
1 tsp rose water
1/2 tsp ground pink peppercorns
Directions:
Rice Pudding
Bring milk, coconut milk, rice and sugar up to a simmer. Lightly crush cardamom pods with a knife and add to rice with cinnamon sticks. Simmer uncovered, stirring often, until reduced by half, about 40 minutes. Remove cardamom and cinnamon. Stir in rose water and chill.
Topping
Heat water and sugar to dissolve and allow to cool. Toss strawberries and pistachios in syrup and stir in rosewater and pink peppercorns. Spoon topping over each serving of rice pudding. The three essential ingredients in this soup--garlic, bread, and water--all need to be of good quality. Do not be tempted into thinking that stock is an improvement since it masks the other flavors. Beyond that, though, you can improvise around the local variations in ingredients: lard is used rather than olive oil in Zamora, for example, and pepper seeds and chopped tomatoes are added in León. You can also sauté the garlic first. Usually the bread is broken into small pieces so it swells into sops, but I like this fried-bread version given to me by Vale Riana, who was born in the Burgos countryside but cooked for a Madrid family for thirty years. Garlic soup was often eaten early on winter morning before going out into the bitter cold, and I really enjoy it that way.
Servings: 4
Ingredients:
3 cups water
4 plump garlic cloves, peeled
3 inch length of French bread or an equivalent chunk of coarse crusty bread, not processed or steam baked, and at least 1 day old
3 oz olive oil
1-2 tsp pimentón de la Vera smoked paprika (mild, bittersweet or spicy-hot)
Salt
4 eggs
Preparation:
Heat the water in a flameproof casserole. Chop or pound the garlic to a paste, using a mortar and pestle, a garlic press, or the blade of a knife. Add the garlic to the water and leave it to cook through for 5-10 minutes. Meanwhile, slice the bread very thinly (leave the crust on) and fry it in the olive oil, sprinkling a little pimentón and salt in the oil. Add the bread and oil to the water and simmer gently for another 10-15 minutes. You can leave the soup for several hours or overnight at this stage.
Just before serving, poach the eggs in the soup: break each egg, in turn, into a ladle and lower into the soup. Remove from the heat as soon as the white is set and serve into deep bowls. The idea is to stir the soup around so the egg breaks and continues cooking in threads.
Buen provecho! This recipe is actually in this month's issue of Taste of Home. My husband, who hates scalloped potatoes, loves this dish.
~~~~~
1 medium onion, finely chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
3 cups of milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undilted
1 cup (8 ounces) sour cream
8 cups thinly sliced peeled potatoes (approximately 8 medium sized potatoes)
3-1/2 cups cubed fully cooked ham
2 cups (8 ounces) shredded white cheddar cheese
In a large saucepan, saute onion in butter until tender. Sir in the flour, parsley, salt, pepper, and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes until thickened. Stir in the soup. Remove from the heat; sir in sour cream until blended.
In a large bowl, combine the potatoes and ham. In a greased 13 x 9 x 2 inch baking dish, layer half the potato mixture, cheese and white sauce. Repeat layers. Cover and bake at 375 degrees for 30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender. Serves 6 to 8.
If you are roasting meat at a lower temperature, you can bake this at the same time, but adjust your cooking time accordingly. You can also lighten this up by substituting low fat milk, reduced fat soup, light sour cream, and/or reduced fat cheese. 1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 fresh basil, shredded or torn
1 lemon, zested
Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium high heat. Add oil and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. May be served over angel hair pasta or just a nice loaf of Italian bread.
2 slices bread
1/4 pound sliced smoked turkey breast
1 or 2 slices Provolone cheese
Olive oil
Assorted vegetable to taste (tomatoes, onions, pickles, etc)
Heat two cast iron skillets over medium-high heat. When good and hot, remove both skillets from heat. Spray or brush one side of a slice of your bread with olive oil before placing oiled side down in skillet # one.
Layer sliced turkey onto bread and place your condiments or toppings onto turkey and top with slices of cheese. Oil the other slice of bread and place on top of sandwich.
Place skillet #two on top of sandwich and let stand for 4-5 minutes and you can hear the cheese sizzle as it melts.
Remove the top skillet (you may need a spatula if you didn't get oil onto all the bread) and place sandwich on plate.
Enjoy! Ingredients:
1 Cup water
2 T butter
1/2 tsp salt
1/8 tsp cayenne pepper
1 Cup all-purpose flour
4 Eggs
1 1/4 Cups shredded Swiss cheese
1 T Dijon mustard
1/4 Cup grated Parmesan
1/2 T Cayenne (if desired)
Bring water, butter, salt and 1/8 tsp cayenne to a boil in a large saucepan. While waiting for it to boil, mix the parmesan and remaining cayenne together. Add flour to boiling mixture in the saucepan all at once and stir until you get a large ball of dough. Move off of cooktop and transfer to a mixing bowl. Add eggs one at a time, beating well after each. Continue beating until mixture is smooth and shiny. Stir in cheese and mustard; mix well.
Drop by teaspoonfuls onto a greased baking sheet, making sure they are about two inches apart. Sprinkle with parmesan/cayenne mix. Bake in 425 degree oven for 15-20 minutes or until golden brown.
Makes about four dozen. 2 c. flour
1/3 c. sugar
3 tbsp. baking powder
1 beaten egg
1 c. blueberries
1 c. milk
3 tbsp. Crisco oil
Mix all ingredients. Pour on hot non-stick skillet or griddle. Makes eight 6 inch pancakes. Serve with warm maple syup and lots of butter.
This recipe is easily doubled. 2 sticks butter
1 1/2 c. sugar
2 eggs
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2 tsp. cinnamon
In a large mixing bowl cream at medium speed butter, sugar and eggs until light and fluffy. Scraping sides of bowl occasionally. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Add to creamed mixture until well blended. Refrigerate dough 30 minutes.Preheat oven to 375 degrees.
Combine the sugar and cinnamon. form dough into balls (walnut sized) and roll in sugar-cinnamon mixture. Place 2" apart on baking sheet. Bake about 10 to 12 minutes or until golden brown. Remove and cool on rack. Snickerdoodles will puff up at first and then flatten out during baking.
If you put them in the fridge in a baggy, they'll stay soft instead of crunchy.
*Click image to enlarge. 1/4 cup olive or canola oil
6 garlic cloves, chopped
3 green peppers, 1/2 inch squares
2 medium onions, chopped fine
3 Tbsp Chile powder (I like hot, myself)
1 Tbsp ground cayenne pepper
2 pounds groudn beef
1 can (28 oz) crushed tomatoes
1 cup beer
1/4 cup tomato paste
2 Tbsp dry oregano
1 Tbsp sugar
1/2 Tbsp salt
Put on some music (I like some grooveable tunes like George Clinton, but to each his own) and crack open a bottle of beer for yourself. Make a toast to the the grub you're about to cook up.
Heat a medium-sized dutch oven over medium heat. Add garlic, green pepper and onion. Sweat veggies until onions are transparent (not browned), maybe 2-4 minutes. Take another drink of beer. Add Chile powder and cayenne. Saute for another minute or two. Add ground beef and saute until browned (about 7-12 minutes), breaking up with a spoon or spatula. Stir in the remaining ingredients and simmer until thick (about 20 minutes or so). Take a break from dancin' 'round the kitchen and stir occasionally.
Serve over rice, with some garlic toast and yes, another beer.
Variations: for a little extra kick, substitute fresh italian sausage for some (or all) of the ground beef. It doesn't appreciably add to the fat. If you like your chili chunky, use one 15 oz can of both crushed and diced tomatoes. 2 c. cooked rice
1/2 c. sugar
2 eggs, slightly beaten
2 c. milk
1/2 tsp. vanilla
1/4 c. raisins
1/2 tsp. powdered cinnamon
Place rice in bowl, add all ingredients, stir to mix. Pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven.
...A light, well browned, crunchy fish fried for gatherings all over.2 pounds fish filets (cut to fit frying vessel
4 large eggs
1 cup milk
2 Tbsp Mustard
4-5 cups Panko bread crumbs
2 cups all-purpose flour
Rinse fish and pat dry.
Preheat oven to low setting and include racks to allow for draining of grease (to keep fish warm if frying multiple batches).
Combine egg, milk and mustard and whisk together. Spread Panko and flour in other pans.
Dip fish in flour, then egg mixture, and finally into panko crumbs before placing in fryer for 5-7 minutes, or until golden.
Sprinkle with salt and pepper and serve with chips and homemade tartar sauce*. 1 cup peanut butter chips
1 cup semisweet chocolate chips
3/4 cup evaporated milk
1/4 cup butter or margarine
2 1/4 cups granulated sugar
1 (7 ounce) jar Marshmallow Creme
1 teaspoon vanilla extract
Measure peanut butter chips into one mixing bowl and chocolate chips into second bowl; set aside. Line an 8-inch square pan with aluminum foil.
Combine evaporated milk, butter or margarine, sugar and Marshmallow Creme in a heavy LARGE* saucepan. Cook over medium heat until mixture begins to boil, stirring constantly; continue cooking and stirring 5 minutes.
Remove from heat; stir in vanilla extract. Immediately add about one-half of hot mixture to peanut butter chips, stirring until completely melted; pour into prepared pan. Add remaining hot mixture to chocolate chips, stirring until completely melted. Spread over top of peanut butter layer. Cool.
*Using too small of a pan with result in boil over and a big mess. 1 pound dry black beans
6 cups beef broth
1 large onion, chopped
2 jalapeno peppers, seeded and chopped
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground oregano
1 tsp ground thyme
1/8 tsp ground cloves
2 smoked hamhocks
1/3 cup sour cream (optional)
cilantro (optional)
hot sauce
Combine all ingredients but the sour cream and cilantro in crockpot. Cover and cook on low heat for 9-10 hours, or until beans are tender.
Remove ham hocks and let cool. Remove fat, skin and bones; shred remaining meat.
Return meat to pot, stir, and serve with sour cream and hot sauce.
Note: If you want to cut down on the fat from the hamhocks, split them and cut off the larger hunks of fat before placing in crockpot or prepare in advance and let cool in refrigerator. Before reheating, peel off congealed fat.
A frittata is a fancy omelette that is not turned or flipped, rather, it is finished off in the oven. A great thing to do at the oven stage is to add some cheese to the top. For this recipe, add more peppers if you like it hot.
Ingredients
- 1/2 cup chopped red onion
- 2 Jalapeno peppers, seeded and chopped
- 1 can yellow hominy, drained
- 6 eggs
- 1/2 cup milk
- 3 TBSP Butter
- 2 TBSP Olive Oil
- Salt and Pepper
Preheat oven to 350 degrees Fahrenheit. In a large oven-safe skillet, heat the oil and butter over medium heat. Add the onion and peppers and pinch or two of salt and pepper. Sautee until very soft then add the hominy. Continue to cook for 2 minutes.
Meanwhile, beat the eggs and milk together in a bowl. Add the egg mixture right into the skillet and cook until almost set. Slide the skillet into the oven and cook for a few minutes until all the egg is set up.
Slide the frittata out onto a large plate and cut into wedges. Serve with bacon, ham, or other various pig-based meat product. View image
Yield: 2
Ingredients:
Double Chocolate Raspberry Pudding
1/2 cup sugar (125 ml)
1/2 tsp salt (2 ml)
4 tbsp unsweetened cocoa (60 ml)
1 1/2 tbsp cornstarch (22 ml)
2 tbsp warm whole milk (30 ml)
1 cup heavy cream (250 ml)
1 oz semisweet chocolate, grated (28 g)
1 oz white chocolate, grated (28 g)
Splash of Chambord (raspberry liqueur)
1/2 tbsp vanilla extract (7 ml)
Directions:
Double Chocolate Raspberry Pudding
Mix together the sugar, salt, cocoa, cornstarch and milk in a small bowl until it makes a paste.
Heat the cream in a small saucepan until just before scalding, then add the dark and white chocolate, stir, and add the cocoa paste. Mix well and bring to a boil, stirring constantly. Add the Chambord and the vanilla. When the pudding begins to thicken, remove it from the heat and let it rest for 2 minutes.
Pour into temperature-resistant bowls or ramekins and refrigerate until set (at least 30 minutes). Let cool before serving. Yield: 6
Ingredients:
Rice Pudding
1 1/2 cups whole milk
1 x 14 oz tin coconut milk
3/4 cup jasmine or basmati rice
1 cup sugar
6 whole green cardamom pods
2 cinnamon sticks
1 tbsp rose water
Topping
2 tbsp water
2 tbsp sugar
2 cups sliced strawberries
1/2 cup shelled pistachios, roughly chopped
1 tsp rose water
1/2 tsp ground pink peppercorns
Directions:
Rice Pudding
Bring milk, coconut milk, rice and sugar up to a simmer. Lightly crush cardamom pods with a knife and add to rice with cinnamon sticks. Simmer uncovered, stirring often, until reduced by half, about 40 minutes. Remove cardamom and cinnamon. Stir in rose water and chill.
Topping
Heat water and sugar to dissolve and allow to cool. Toss strawberries and pistachios in syrup and stir in rosewater and pink peppercorns. Spoon topping over each serving of rice pudding. The three essential ingredients in this soup--garlic, bread, and water--all need to be of good quality. Do not be tempted into thinking that stock is an improvement since it masks the other flavors. Beyond that, though, you can improvise around the local variations in ingredients: lard is used rather than olive oil in Zamora, for example, and pepper seeds and chopped tomatoes are added in León. You can also sauté the garlic first. Usually the bread is broken into small pieces so it swells into sops, but I like this fried-bread version given to me by Vale Riana, who was born in the Burgos countryside but cooked for a Madrid family for thirty years. Garlic soup was often eaten early on winter morning before going out into the bitter cold, and I really enjoy it that way.
Servings: 4
Ingredients:
3 cups water
4 plump garlic cloves, peeled
3 inch length of French bread or an equivalent chunk of coarse crusty bread, not processed or steam baked, and at least 1 day old
3 oz olive oil
1-2 tsp pimentón de la Vera smoked paprika (mild, bittersweet or spicy-hot)
Salt
4 eggs
Preparation:
Heat the water in a flameproof casserole. Chop or pound the garlic to a paste, using a mortar and pestle, a garlic press, or the blade of a knife. Add the garlic to the water and leave it to cook through for 5-10 minutes. Meanwhile, slice the bread very thinly (leave the crust on) and fry it in the olive oil, sprinkling a little pimentón and salt in the oil. Add the bread and oil to the water and simmer gently for another 10-15 minutes. You can leave the soup for several hours or overnight at this stage.
Just before serving, poach the eggs in the soup: break each egg, in turn, into a ladle and lower into the soup. Remove from the heat as soon as the white is set and serve into deep bowls. The idea is to stir the soup around so the egg breaks and continues cooking in threads.
Buen provecho! This recipe is actually in this month's issue of Taste of Home. My husband, who hates scalloped potatoes, loves this dish.
~~~~~
1 medium onion, finely chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
3 cups of milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undilted
1 cup (8 ounces) sour cream
8 cups thinly sliced peeled potatoes (approximately 8 medium sized potatoes)
3-1/2 cups cubed fully cooked ham
2 cups (8 ounces) shredded white cheddar cheese
In a large saucepan, saute onion in butter until tender. Sir in the flour, parsley, salt, pepper, and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes until thickened. Stir in the soup. Remove from the heat; sir in sour cream until blended.
In a large bowl, combine the potatoes and ham. In a greased 13 x 9 x 2 inch baking dish, layer half the potato mixture, cheese and white sauce. Repeat layers. Cover and bake at 375 degrees for 30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender. Serves 6 to 8.
If you are roasting meat at a lower temperature, you can bake this at the same time, but adjust your cooking time accordingly. You can also lighten this up by substituting low fat milk, reduced fat soup, light sour cream, and/or reduced fat cheese. 1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 fresh basil, shredded or torn
1 lemon, zested
Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium high heat. Add oil and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. May be served over angel hair pasta or just a nice loaf of Italian bread.
A good cook is not necessarily a good woman with an even temper. Some allowance should be made for artistic temperament.
~X. Marcel Boulestin
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bacon bake beans black boil cheese bowl beat butter caesar caramels chicken chips chocolate chopped cooked cool cranberry clams cream cupcake cake iced dip donna
dill
dressing
egg
fish
greek
fried
hot
italian
Irresistable
irish
kirsch
light
rice
rum
mike
mozzarella
mousse
mushrooms
pancakes
onion
pepperoni
potato
pie
pasta
polish
peppers
pudding pecans
red
ribs
quiche
sauce
sausage
salad
spinach
soup
spaghetti
strawberry
steak thai tuna
orange
thighs
white
vegetable
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