tag:blogger.com,1999:blog-80656854151898178982024-02-19T05:15:03.584-08:00From CondovePeriodic explorations in and near Jackson County, Michigan, with an occasional retrospective on our time in northern Italy.
Also a few attempts at making something to eat.
Travel, food, and photos.
From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-8065685415189817898.post-78337108613519568402021-04-20T16:52:00.003-07:002021-04-21T03:11:13.753-07:00Beef, Beans, and Chard<div><br /></div><div><br /></div><div><span style="font-family: arial;">Threw this together in the crockpot this afternoon. Queen Bee liked it so it's on the blog now.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Ingredients</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">2 table spoons oil</span></div><div><span style="font-family: arial;">1 large onion cut into chunks</span></div><div><span style="font-family: arial;">2 cloves garlic diced</span></div><div><span style="font-family: arial;">4 large carrots cut into 1/2 inch slices</span></div><div><span style="font-family: arial;">1 parsnip cut into 1/2 slices</span></div><div><span style="font-family: arial;">1/2 teaspoon Provence Herbs</span></div><div><span style="font-family: arial;">1/2 Oregano</span></div><div><span style="font-family: arial;">1 lb beef stew meat or chuck cut into cubes</span></div><div><span style="font-family: arial;">8 oz beef bone broth</span></div><div><span style="font-family: arial;">ground black pepper to taste</span></div><div><span style="font-family: arial;">1 teaspoon salt</span></div><div><span style="font-family: arial;">1/4 teaspoon red pepper flakes</span></div><div><span style="font-family: arial;">2 15 oz cans cannelloni bean drained and rinsed </span></div><div><span style="font-family: arial;">3 to 4 leaves of Swiss Chard sliced into pieces</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Heat oil in the crock pot and add onions and garlic. Let simmer for about 60 minutes referencing crockpot direction regarding temperature setting.</span></div><div><span style="font-family: arial;">Add carrots, parsnip, beef, </span><span style="font-family: arial;">broth, salt, pepper, pepper flakes simmer and an additional 5 hours.</span></div><div><span style="font-family: arial;">Add beans and Swiss Card. Simmer one more hour. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Notes: Measurements for Provence Herbs, Oregano and Red Pepper flakes are approximate. I didn't actually measure anything other than salt.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">The Pepper Flakes were a late addition. Two thirds of the way through, a tasting indicated it was good but a bit boring. A little Pepper Flakes seemed to wake it up without making it hot or spicey.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"> </span></div>From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-10242623407469560782021-03-29T16:31:00.000-07:002021-03-29T16:31:35.804-07:00Black Bean Sauce for Pasta<p> </p><p><br /></p><p><b>Ingredients</b></p><p>1 tablespoon olive oil</p><p>1 small onion diced</p><p>2 or 3 good sized garlic cloves diced</p><p>1 14.5 oz can of diced tomatoes (I use Kirkland)</p><p>1 15 oz can black beans (also from Costco)</p><p>1 teaspoon salt</p><p>1 table spoon dried basil</p><p>ground black pepper as needed</p><p>A couple dashes of Tabasco</p><p><br /></p><p><b>Instructions</b></p><p>Dice onion and garlic and saute' in olive oil in a sauce pan</p><p>Add the entire contents of the can of black beans into the sauce pan (do not rinse the beans)</p><p>Add the can of diced tomatoes and bring to a simmer</p><p>Add salt, basil, pepper and tabasco</p><p>Simmer the sauce for 20 to 30 minutes.</p><p>Serve over pasta. </p><p><b>Optional step:</b> After the pasta has been drained, stir in a quarter of the sauce and cook on low for a minute or two as you mix thoroughly to coat the pasta with sauce. Serve with additional sauce on the pasta.</p><p><br /></p><p><br /></p>From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-89010989098435118432020-12-26T16:10:00.004-08:002021-01-26T17:46:53.881-08:00Thanksgiving Dinner<p><span style="font-family: verdana;">This is not really compete but I'm posting anyway. It covers what we did this past Thanksgiving</span></p><p><span style="font-family: verdana;">(revised Jan 26, 2021)</span></p><p><b><u><span style="font-family: verdana;">Turkey</span></u></b></p><p><span style="font-family: verdana;"><u>Ingredients:</u></span></p><p><span style="font-family: verdana;">14 lb Turkey</span></p><p><span style="font-family: verdana;">Stuffing (see below)</span></p><p><span style="font-family: verdana;">Cooking bag</span></p><p><span style="font-family: verdana;">Flour</span></p><p><span style="font-family: verdana;"><u>Instructions:</u></span></p><p><span style="font-family: verdana;">Preheat oven to 350F</span></p><p><span style="font-family: verdana;">Rinse turkey thoroughly and dry with paper towel. </span></p><p><span style="font-family: verdana;">Remove and rinse giblets and set aside giblets.</span></p><p><span style="font-family: verdana;">Stuff turkey and place in cooking bag along with giblets and 2 table spoons flours.</span></p><p><span style="font-family: verdana;">Insert digital thermometer in the stuffing prior to sealing the bag.</span></p><p><span style="font-family: verdana;">Poke several holes in the bag with a fork. </span></p><p><span style="font-family: verdana;">Start roasting the turkey at 350F for 10 minutes, then reduce heat to 325 F</span></p><p><span style="font-family: verdana;">Roast until the turkey is 180 F, or the stuffing is 165 F (which ever happens last.). Assume about 3 1/2 hours for a stuffed 14 pound turkey. (Note: the 18 pound turkey I cooked several weeks later was also done in 3 1/2 hours. What can I say.)</span></p><p><span style="font-family: verdana;"><br /></span></p><p><b><u><span style="font-family: verdana;">Stuffing</span></u></b></p><p><span style="font-family: verdana;"><u>Ingredients:</u></span></p><p><span style="font-family: verdana;">8 cups dried white bread cut into cubes</span></p><p><span style="font-family: verdana;">2 cups Mushrooms sliced</span></p><p><span style="font-family: verdana;">2 teaspoons Tarragon</span></p><p><span style="font-family: verdana;">Heaping cup celery</span></p><p><span style="font-family: verdana;">Heaping half cup onion</span></p><p><span style="font-family: verdana;">1 Egg</span></p><p><span style="font-family: verdana;">7 tables spoons butter</span></p><p><span style="font-family: verdana;">1/2 table spoon salt </span></p><p><span style="font-family: verdana;">3 table spoons milk</span></p><p><span style="font-family: verdana;"><u>Instructions</u></span></p><p><span style="font-family: verdana;">Dice onions and celery keeping them separate.</span></p><p><span style="font-family: verdana;">Place dried bread cups in a large bowl and mix with tarragon salt and pepper.</span></p><p><span style="font-family: verdana;">Sauté onions and mushroom until soft and reduced, add celery and continue to sauté briefly</span></p><p><span style="font-family: verdana;">Mix sautéd vegetables with bread by hand. </span></p><p><span style="font-family: verdana;">Beat egg with milk and add to the bread.</span></p><p><span style="font-family: verdana;">Mix thoroughly by hand.</span></p><p><span style="font-family: verdana;">Place in cavity of turkey.</span></p><p><span style="font-family: verdana;">Remaining stuffing can be baked separately in a covered greased casserole dish. Bake at 325F for 60 minutes or until 165F.</span></p><p><span style="font-family: verdana;">Mix the two batches of stuffing (The portion from the turkey will be very moist. The portion cooked separately will be relatively dry. Mist together they are just right) </span></p><p><b><u><span style="font-family: verdana;">Cranberry Sauce</span></u></b></p><p><span style="font-family: verdana;">Several versions used. See earlier post for a unique version. Canned cranberry sauce is perfectly OK as well.</span></p><p><span style="font-family: verdana;"><b><u><br /></u></b></span></p><p><span style="font-family: verdana;"><b><u>Green Bean Casserole</u></b></span></p><p><span style="font-family: verdana;"><u>Ingredients:</u></span></p><p><span style="font-family: verdana;">2 cans of cut green beans</span></p><p><span style="font-family: verdana;">1 can of Campbell's cream of mushroom soup.</span></p><p><span style="font-family: verdana;">1 1/3 cups French's fried onions</span></p><p><span style="font-family: verdana;"><u>Directions:</u></span></p><p><span style="font-family: verdana;">Follow directions on French's Fried Onions can</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><b><u>Sweet Potatoes (Draft)</u></b></span></p><p><span style="font-family: verdana;">can of sweet potatoes </span></p><p><span style="font-family: verdana;">brown sugar</span></p><p><span style="font-family: verdana;">butter</span></p><p><span style="font-family: verdana;"><br /></span></p><p><b><u><span style="font-family: verdana;">Mashed Potatoes (Draft)</span></u></b></p><p>Peal cut into quarters and simmer until soft (usually about 50 minutes)</p><p>Mash with butter and cream as prefered.</p><p><b><u><span style="font-family: verdana;">Gravy (Draft)</span></u></b></p><p><span style="font-family: verdana;"><u>Ingredients:</u></span></p><p><span style="font-family: verdana;">Turkey drippings</span></p><p><span style="font-family: verdana;">Water from boiled potatoes</span></p><p><span style="font-family: verdana;">Corn starch or flour</span></p><p><span style="font-family: verdana;"><u>Instructions:</u></span></p><p><span style="font-family: verdana;"><i>Draft</i></span></p><p><span style="font-family: verdana;"><br /></span></p><p><br /></p>From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-37649582368853271352020-12-26T16:03:00.000-08:002020-12-26T16:03:00.290-08:00Pasta alla Vecchia <p> </p><p>We had something like this at a bed and breakfast in Liguria some years back. The recipe makes a main course for two people. </p><p><b><u>Ingredients</u></b></p><p>250 grams spaghetti pasta</p><p>1+ tablespoon olive oil</p><p>Ground black pepper</p><p>1/4 teaspoon salt</p><p>1 tablespoon olive pate'</p><p>8 oz cherry or grape tomatoes</p><p>1/4 cup ricotta cheese</p><p><u><b>Directions</b></u></p><p>Slice tomatoes in halves (if acidic, add a bit of sugar and mix with tomatoes)</p><p>Make pasta per package directions </p><p>Drain pasta leaving a bit of pasta water and reserve 1 table spoon of pasta water.</p><p>Add olive oil and toss until lightly coated</p><p>Add olive pate' and mix well.</p><p>Mix reserved pasta water with ricotta then add to the spaghetti and mix well.</p><p>Add ground pepper and salt.</p><p>Serve.</p><p><br /></p><p><br /></p>From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-34419566894434469592020-12-24T12:25:00.004-08:002021-01-26T17:35:07.932-08:00Another Stir Fry Sauce<p> I wanted something dark brown and a little thicker. Thick is easy. Just add corn starch.</p><p><b><u>Ingredients</u></b></p><p>8oz beef broth or bullion </p><p>1/8th cup fish sauce</p><p>1/8th cup soy sauce</p><p>1/4 cup Worcestershire sauce</p><p>1/8 cup sesame oil </p><p>1 teaspoon rice vinegar</p><p>1/2 teaspoon red pepper flakes</p><p>Ground black pepper as needed</p><p>(A little brown sugar would have been a good idea. I add that net me. Maybe a teaspoon.)</p><p>Corn starch as needed</p><p>3 cloves garlic diced</p><p>Any vegetables and/or meat you want (this is a good way of getting rid of odd amounts in the fridge. Just make sure everything is still in good condition.)</p><p><u><b>Instructions</b></u></p><p>Add a couple table spoons of oil to a wok and add the diced garlic. Bring up to temperature and brown the garlic slightly. Then add your other vegetables. </p><p>While the vegetables are frying. </p><p>Add red pepper flakes.</p><p>Add ground pepper to your taste.</p><p>Mix all the liquid ingredients above into a large measuring cup and stir well. When the vegitables are approaching the desired texture, stir in the liquid sauce and allow it to come up to temperature.</p><p>Then added corn starch a bit at a time until the sauce has thickened slightly (a bit viscous but not a paste).</p><p>I generally fry meat separately and add it to wok at the end.</p><p>Serve over rice or scrambled eggs. </p>From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-65416161578278121602020-11-27T11:34:00.000-08:002020-11-27T11:34:09.244-08:00Plum Sauce<p><span style="font-family: verdana;"><b><u>Plume Sauce</u></b></span></p><p><span style="font-family: verdana;">For use as a glaze for pork or as a sauce for stir-fry.</span></p><p><u style="font-family: verdana;">Ingredients</u></p><p><span style="font-family: verdana;">About 10 plums (prune plums or similar)</span></p><p><span style="font-family: verdana;">1 teaspoon salt</span></p><p><span style="font-family: verdana;">1/2 cup sugar</span></p><p><span style="font-family: verdana;">1/4 teaspoon cayenne pepper</span></p><p><span style="font-family: verdana;"><u>Instructions:</u></span></p><p><span style="font-family: verdana;">Pit and cut up plums</span></p><p><span style="font-family: verdana;">Simmer plums in a sauce pan with a splash of water.</span></p><p><span style="font-family: verdana;">Once the plums are starting to cook down, stir in sugar, salt and cayenne pepper.</span></p><p><span style="font-family: verdana;">Continue to simmer on low until the sauce has the desired constancy. </span></p><p><span style="font-family: verdana;">Let cool and refrigerate until needed.</span></p><p><br /></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p>From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-56849206367220265262020-11-15T17:13:00.000-08:002020-11-15T17:13:21.154-08:00Fall Beef, Carrots and Tarragon<p> </p><p>Came up with this on a very cold, wet, and extremely windy Nov 15, 2020. Queen Bee said it was one of my best.</p><p>1 lb Beef stew meat</p><p>1 to 2 table spoons vegetable oil</p><p>1 Large onion</p><p>4 to 5 Carrots</p><p>3 Celery stalks</p><p>1 Teaspoon Provence Herbs</p><p>1/2 Teaspoon Tarragon</p><p>Salt</p><p>Pepper</p><p>1 Cup hot water with Beef bouillon(or Better tThan Bouillon) </p><p>1/2 to 1 cup Sherry</p><p>1/2 cup Sour Cream</p><p><br /></p><p>Instructions:</p><p>In an oven safe skillet...</p><p>- Slice and brown onion in oil</p><p>- While onions are browning, clean and slice carrots and celery into 1/4 inch pieces.</p><p>- Remove onions from skillet and add beef. Brown lightly.</p><p>- Add onions, carrot, and celery. Continue to sauté for about 5 minutes. </p><p>- Add Provence Herbs and Tarragon. Add a paper and salt as desired. </p><p>- Add bouillon, cover and place in oven at 350 F.</p><p>- Bake for about 2 hours, adding Sherry as needed to maintain liquid. (Check and stir at 20 minute intervals)</p><p>- After 2 hours, remove from oven and place on range top. Let cool about 5 minutes, than stir in sour cream. Turn on burner to low for a few minutes while continuing to stir the sour cream into the mixture.</p><p>Serve over mashed potatoes or noodles.</p>From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-8390065935205007602020-06-15T18:20:00.000-07:002020-06-15T18:20:33.471-07:00Herb Chicken Thighs<br />
<br />
<b>Ingredients</b><br />
<br />
1 table spoon oil<br />
2 table spoons butter<br />
4 chicken thighs (bone in and skin on)<br />
1 table spoon Provence herbs<br />
Salt<br />
Pepper<br />
1 medium onion diced<br />
4 cloves garlic sliced<br />
2 table spoons flour<br />
1/4 cup sour cream<br />
<br />
<b>Instructions</b><br />
<br />
Heat oil and butter in a frying pan (I use a teflon pan for this one)<br />
<br />
Add chicken skin side down and fry until brown<br />
<br />
Flip thighs skin side up, sprinkle with Provence herb, salt and pepper<br />
<br />
Add garlic and diced onion<br />
<br />
Turn down to a simmer and cover for 90 minutes, the simmering chicken will generate a significant amount of juice.<br />
<br />
Mix flour and water to make a thickening paste.<br />
<br />
Remove the chicken and set aside.<br />
<br />
Stir in the flour and water mixture a bit at a time to thicken the juice into a gravy. <br />
<br />
Stir in sour cream until well mixed.<br />
<br />
Serve. The gravy can be used with rice, potatoes, bread, etc...<br />
<br />
Queen Bee really liked it.<br />
<br />From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-16528644770626094962020-06-11T17:41:00.000-07:002020-06-11T17:41:01.651-07:00Stir Fry Beef and Curry RiceFiguring out how to make do tonight. There's some beef roast that didn't get cooked last night, a partial box of chicken broth from a few nights ago, a bit of broccoli, a couple onions and one shallot that has been kicking around. I also have some mixed nuts from Costco (think I'll sort out the cashews)<br />
<br />
There is always rice, generic spices and condoments around the kitchen somewhere.<br />
<br />
Here we go...<br />
<br />
<b>Ingredients: Curry Rice</b><br />
<br />
2 cups chicken broth (I used the boxed broth from Costco)<br />
1 cup dried rice<br />
1 teaspoon curry powder<br />
1/2 teaspoon red pepper flakes<br />
<br />
Bring broth to a boil in a sauce pan<br />
Add curry powder<br />
Add pepper flakes<br />
Add rice, turn down to a simmer and cover.<br />
Simmer for about 30 minutes (as you normally would for rice)<br />
<br />
<b>Ingredients: Beef Stir Fry</b><br />
<br />
1/2 to 3/4 lb lean beef sliced and cut into strips (I used eye of round roast)<br />
1 head or 2 cups of broccoli florets<br />
1 large or 2 medium onion chunked<br />
1 shallot chunked<br />
1/2 teaspoon dried garlic flakes<br />
ground black pepper<br />
1/2 cup cashews <br />
1/8 cup soy sauce<br />
1/8 cup Lee & Perrins Worcestershire sauce<br />
Vegetable oil (I used peanut oil but some people are allergic to this, so be careful)<br />
<br />
Heat 2 table spoons oil to a wok or frying pan.<br />
Add onions and shallot and cook until they are partially brown<br />
Add broccoli and garlic flakes, black pepper (to your preference) and fry for about 10 minutes on medium heat. Add oil as needed if the wok begins to dry out.<br />
Remove everything from the wok and set aside.<br />
Add 2 table spoons oil and heat, and add beef. Spread the beef evenly around the pan to brown.<br />
Once the beef is mostly browned on all sides, add soy sauce and Worcestershire sauce. Stir well.<br />
Return vegetables to the wok and heat everything through and mix so everything is coated in the sauce. <br />
<br />
Serve the rice and serve the stir fry mixture over the rice.<br />
<br />
It is actually quite good for something thrown together on the fly.From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-24259426428656283982020-04-22T17:39:00.000-07:002020-04-22T17:39:43.543-07:00Chicken PaprikaTo give credit where credit is due, I started with the recipe from a 1970's Good Housekeeping cook book... but added from there.<br />
<br />
1 to 2 tablespoons vegitable oil<br />
2 chicken halves (one per serving)<br />
1 medium onion coarsely chopped<br />
3/4 cup bullion<br />
1/4 cup Dry Marsala wine<br />
1 table spoon dried minced garlic<br />
Paprika<br />
Salt<br />
Pepper<br />
1 cup sour cream<br />
250 grams egg noodles.<br />
<br />
Coat frying pan lightly with oil (12 inch Lodge iron pan in my car)<br />
Bring up to temperature and add the chicken halves, skin side up. Brown lightly then flip to skin side down and brown lightly on skin side. Flip one more time and sprinkle chicken with paprika, salt and pepper.<br />
<br />
Add onion and allow them to brown lightly.<br />
<br />
Add bullion and Marsala, cover and simmer until cooked through and tender (about 30 minutes)<br />
<br />
Remove chicken and set aside.<br />
<br />
Stir in sour cream slowly, under low heat, until you have smooth sauce. Do not allow the sauce to come to a boil.<br />
<br />
Serve chicken along with noodles and cover with sauce.<br />
<br />From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-58043559082422431842020-04-22T17:22:00.000-07:002020-04-22T17:22:11.745-07:00Tomato Cream PastaIngredients:<br />
<br />
2 table spoons olive oil<br />
2 garlic cloves diced<br />
1 medium onion diced<br />
One 14.5 oz can of diced tomatoes (Costco Kirkland in my case.)<br />
1/2 cup dry white wine<br />
4 tablespoons butter<br />
1 teaspoon Herbs De Provence<br />
1/2 cup heavy whipping cream<br />
Salt<br />
Pepper<br />
250 gram of pasta. I used Garofalo Penne. (https://www.pasta-garofalo.com/us/)<br />
<br />
<br />
Heat olive oil in a large skillet. When it is up to temperature (a small drop of water should sizzle on the oil) add diced garlic and brown lightly, then add diced onions and partially cook them.<br />
<br />
Added diced tomatoes including their liquid. Simmer about 10 minutes until the liquid has condensed by half. Add salt and pepper to taste starting with a half teaspoon of each.<br />
<br />
Add 1 table spoon of butter, half cup white wine and one teaspoon of Herbs De Provence. Simmer roughly 20 minutes until the liquid has reduced by half.<br />
<br />
Stir in remaining butter and simmer on low for about until the butter is well integrated in the sauce (about 10 minutes). Do not boil off much more liquid. Mash down any remaining chunks of tomatoes with a spatula.<br />
<br />
At the very end, slowly add the whipping cream and, while stirring, heat through. Do not bring the sauce to a boil.<br />
<br />
Serve over pasta.<br />
<br />
<br />From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-4189688912481980582020-03-20T17:20:00.001-07:002020-03-20T17:20:51.196-07:00Tangerine Shrimp<b>Tangerine Shrimp</b><br />
<br />
Ingredients<br />
<br />
20 raw pealed and cleaned shrimp<br />
One table spoon olive oil<br />
2 tablespoon butter<br />
1/4 teaspoon ground ginger<br />
1/4 teaspoon paprika<br />
1/2 teaspoon curry<br />
Juice of one tangerine<br />
<br />
Prepare shrimp (clean)<br />
<br />
In a microwaveable container, heat (very briefly) two tablespoons butter to partially melt it. Remover from microwave an add curry, paprika, and ginger. Set aside.<br />
<br />
In a pan heat the oil (sprinkle with a drop or two of water to test if it is hot. water should sizzle a bit), Add shrimp, and partially cook on both sides. Stir in the butter mixture and continue to cook until the shrimp are cooked through, stirring occationally. Turn of the burner. Drizzle with the tangerine juice then serve.<br />
<br />
We served along with black ben and broccoli. Nice quick weekday meal.From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-39551702206551869942020-01-22T18:05:00.001-08:002020-05-18T15:02:19.130-07:00Mushroom Pasta SauceMade this today for the two of us. It goes with 250 grams of spaghetti<br />
<br />
Ingredients:<br />
<br />
12 to 14 oz white button mushrooms.<br />
3 table spoons dry marsala wine<br />
2 table spoons olive oil<br />
2 table spoons butter<br />
2 table spoons parmesan grated fine<br />
1 table spoon dried parsley<br />
2 to 3 diced garlic cloves<br />
1/2 beef bouillon cube (vegetable bouillon is an option)<br />
1/4 cup full cream<br />
salt<br />
pepper<br />
<br />
About 50 minutes before serving...<br />
<br />
Clean and slice the button mushrooms. Dice up about on half of them.<br />
<br />
Begin to heat the marsala in a sauce pan and add all the mushrooms, garlic, parsley and let the mixture begin to simmer covered (always covered until the cream is added at the end). Add olive oil. <br />
<br />
After about 20 minutes the mushrooms will have released a lot of liquid. Break up the bouillon and add to the simmering mixture.<br />
<br />
About 15 minutes before serving add the butter. Add salt and pepper to taste.<br />
<br />
5 minutes before serving, add cream (very low simmer at this point).<br />
<br />
Just before serving, fold in the grated parmesan<br />
<br />
Serve over your favorite spaghetti.From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-4659708991737236842020-01-01T15:04:00.002-08:002020-01-01T15:04:38.007-08:00Christmas and New Year Menus<b>Christmas Morning Breakfast</b><br />
<br />
Pilsbury Pup-Up Cinnamon Rolls (large)<br />
English Muffins/Hearty Bread for toast<br />
Philidelphia Cream Cheese<br />
Sliced Onions<br />
Scrambled Eggs<br />
Smoked Salmon (from Costco)<br />
Fruit Bowl (Clementine Wedges and Sugared Cranberries)<br />
<br />
<b>Pre-dinner</b><br />
<br />
Beer<br />
Beverages<br />
Light snacks<br />
<br />
<b><br /></b>
<b>Christmas Dinner</b><br />
<br />
Tenderloin from Costco (Prime but not the trimmed version)<br />
See: <i>https://fromcondove.blogspot.com/2018/03/christmas-tenderloin.html</i> for roasting suggestions<br />
<br />
Mashed Potatoes<br />
Green Bean Cassorole (Campbell's Mushroom Soup, frozen green beans, French's Onions) thaw beans ahead. Bake it for 45 minutes.<br />
Mushroom Gravy (Mushrooms, table spoon oil, 1/2 cup https://fromcondove.blogspot.com/2018/03/christmas-tenderloin.html wine, one cup veggie broth, (simmer until reduced by half); add Progresso Mushroom Soup, Sour Cream)<br />
A main course item suitable for vegetarians<br />
Roasted Olives<br />
Good bread or rolls<br />
Red and white wine<br />
Ginger Cake with Cream Cheese and Cranbery frosting<br />
<br />
<b>New Year's Eve Dinner</b><br />
<br />
Prosecco and white whine<br />
Crab Cakes (tinned crab from Holiday Market) follow recipe from Joy of Cooking<br />
Baguet<br />
Buttered Peas<br />
French fries<br />
Follow with Grass Hoppers for a toast to mom.<br />
<br />From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-61311048596514531852019-06-17T17:12:00.003-07:002019-06-17T17:41:55.789-07:00Pork Curry with Peppers and Asparagus Rice <br />
<br />
<b>Ingredients Pork Curry:</b><br />
1 1/2 to 2 pounds pork loin<br />
1 Green Bell Pepper<br />
1 Red Bell Pepper<br />
2 Cloves of Garlic<br />
1 Tablespoon Curry Powder<br />
1 Teaspoon Salt (guessing on this, adjust to taste)<br />
1/3 cup Vegetable Oil<br />
Black Pepper<br />
<br />
<b>Ingredients Asparagus Rice</b><br />
2 1/2 cups Water<br />
1 cup Long Grain Rice<br />
2 teaspoons "Better Than Bouillon- Beef" (or one bouillon cube)<br />
1 pound Asparagus<br />
<br />
<b>Directions Pork Curry</b><br />
Cut pork into 1/2 to 3/4 inch cubes and place in a ZipLoc bag<br />
Add 1/3 cup oil, curry powder, salt a sprinkle of black pepper and shake until all the pork pieces are well coated.<br />
Cut peppers into roughly 1 inch square sections<br />
Dice the garlic cloves<br />
<br />
30 minutes before serving...<br />
Add some oil and garlic to a wok or frying pan and bring up to temperature.<br />
When garlic begins to brown, add pepper, stirring occasionally for 10 minutes<br />
Add coated pork and continue to stir occasionally until the pork is cooked (about 20 minute)<br />
Add oil as needed.<br />
<br />
<b>Direction for rice</b><br />
Trim the asparagus spears as normal. Then cut off the tips and slice the remaining stalk into 1/4 pieces.<br />
Bring water to a boil, add bouillon and stir until dissolved. Then add rice, asparagus tips, and stalk pieces. Reduce heat to low and cover. Simmer until water is absorbed and the rice is tender (30 to 40 minutes). Stir a couple times while simmering to mix the asparagus with the rice.<br />
<br />
<br />From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-30311441854351167792019-04-16T17:41:00.001-07:002020-12-24T11:57:14.853-08:00Quick Shrimp Pasta <br />
<br />
<b>Ingredients</b><br />
250 grams spagetti<br />
1 lb raw medium size shrimp shelled and cleaned<br />
1 lb fresh plum or cherry tomatoes<br />
butter<br />
oil<br />
TUONG OT TOI VIET-NAM Chili Garlic Sauce<br />
<br />
Prepare the spaghetti as directed on the package. Keep in mind the sauce will take about 30 minutes.<br />
<br />
<b>For the sauce...</b><br />
<br />
Chop the tomatoes into 1/2 inch pieces (if cherry tomatoes, cut them in half)<br />
<br />
Put 2 table spoons of oil into a frying pan and heat slightly. When the pan is warm (not hot) add the chopped tomatoes (if the oil is hot it will splatter when you add the wet tomatoes).<br />
<br />
Add salt, black pepper, a table spoon of Chili Garlic Sauce, and a table spoon of butter.<br />
<br />
Simmer the sauce on medium heat to cook down the tomatoes (not so hot that you evaporate the liquid) for about 20 minutes.<br />
<br />
Add the shrimp and cook until they are cooked through.<br />
<br />
Serve over the spaghetti.<br />
<br />
<br />
<br />From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-87569069435699813912019-04-08T17:14:00.001-07:002020-05-18T15:05:14.139-07:00Quick Pineapple Ham with Rice (about 35 minutes)<br />
<br />
Actually the rice will pace this dinner which takes about 35 minute.<br />
<br />
Serve two.<br />
<br />
Prepare 1 cup (uncooked) rice as directed on the package (typically 2 cups water to 1 cup rice. Bring to a boil then cover and simmer for 30 minutes)<br />
<br />
You will need about 3/4 pound (give or take) of left over ham or a portion of ham steak (not sliced lunch meat... the ham needs to be chunky)<br />
<br />
one 8 oz can of Dole sliced pineapple (4 slices)<br />
1 green or yellow pepper (or any type of whole pepper you prefer)<br />
1/4 teaspoon cayenne pepper<br />
1/4 teaspoon back pepper<br />
1/4 teaspoon salt<br />
butter<br />
vegetable oil<br />
2 table spoons honey<br />
<br />
Open the can of pineapple, remove the slices and reserve the juice.<br />
<br />
While the rice is simmering, brown the pineapple slices in a little butter in a none stick pan then set them aside.<br />
<br />
While the pineapple is browning, chop up the green pepper into 1/2 inch pieces.<br />
<br />
Add the cayenne pepper, black pepper, and salt to the reserved pinapple juice<br />
<br />
Chunk up the ham into 1/2 to 3/4 inch pieces<br />
<br />
Using the same pan, used above add a table spoon of oil and sauté the pepper for about 5 to 10 minutes then add the ham and continue to sauté the combination on low.<br />
<br />
About 8 minutes before the rice is done, add the pineapple, pineapple juice and honey to the pan and simmer on low.<br />
<br />
Serve the mixture over rice when the rice is done. A little soy sauce is good with this dish.<br />
<br />From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-21317044049571457522019-04-02T17:50:00.001-07:002019-04-02T17:50:59.725-07:00Super Simple Pot Roast<br />
<br />
<br />
We tried to do a pot roast with minimal preparation for a weeknight dinner. Minimal slicing and dicing. This turned out surprisingly well and got rid of some left over pasta sauce at the same time.<br />
<br />
Beef pot roast (about three pounds)<br />
Salt<br />
Pepper<br />
1 bay leaf<br />
4 garlic cloves<br />
3 celery stalks<br />
2 medium onions<br />
1 cup of beef boulion or beef stock<br />
1 cup of pasta sauce<br />
<br />
Salt and pepper the roast then brown it on both sides in a dutch oven (about 10 minutes per side).<br />
Cut the two onions in half and add to the pot.<br />
Add the celery stalks and four whole cloves of garlic and a bay leaf.<br />
Add one cup beef boulion and one cup of past sauce.<br />
Place in oven at 325 for about 3 hours.<br />
Remove meat and vegetables and thicken the remaining sauce with a little flour and water to make a gravy.<br />
Serve with mashed potatoes. From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-50417279135733535792019-03-03T15:26:00.002-08:002021-01-26T17:37:54.645-08:00Pepper Steak SauceI scribbled this down a week ago and want to get rid of the sticky note, so here it is in the blog now...<br />
(revised Jan 26, 2021 rice vinegar and honey added)<br /><br />
Pepper steak sauce mix,<br />
<br />
In a cup or bowl add...<br />
1/8 cup fish sauce<br />
1/8 cup soy sauce<br />
1/8 cup sesame oil<br />
1/8 cup of peanut oil (assuming no one has a issue with peanuts...)<div>1/4 teaspoon rice vinegar </div><div>1 table spoon honey<br />
2 cloves of garlic crushed<br />
ground pepper<br />
About a 1//2 inch of ginger root trimmed and diced<br />
<br />
Note this sauce was used with steak, peppers and onions.<br />
<br />
The peppers and onions were stir fried in a wok with a little peanut oil. <br />
<br />
The above sauce was added to the wok about 5 minutes before serving.<br />
<br />
I also threw in a 1/2 cup of slivered almond that I had browned before searing the steak. I used the steak pan for this.<br />
<br />
Steak was seared in a separate pan and added to the wok just before serving (added and stirred in to coat the meat with sauce).<br />
<br />
I also deglazed the steak pan with a little wine and added this to the wok as well.<br />
<br />
Considering I was winging it, it turned out petty well. <br />
<br /></div>From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-87391054633328744172019-03-02T17:01:00.001-08:002019-03-02T17:01:24.658-08:00March 2nd Beef Stew<br />
<br />
Ingredients:<br />
<br />
2 cups red wine<br />
1 15 oz can chopped tomatoes<br />
1.5 to 2 pounds stew beef<br />
2 medium onions<br />
3 cloves of garlic<br />
Vegetable oil<br />
2 slices of bacon<br />
1 cup flour<br />
Salt pepper<br />
Ziplock bag<br />
4 medium to large potatoes<br />
3 carrots<br />
1 cup boiling water<br />
1 beef bouillon cube<br />
3 celery stalks<br />
2 bay leaves<br />
<br />
<br />
Place the 2 cups wine in a sauce pan and bring to a steady boil. Continue boiling until the wine has been reduced to one cup. Set aside.<br />
<br />
Add one bouillon cube to 1 cup of boiling water. Set aside.<br />
<br />
Place 1 cup of flour in a Ziplock bag. Add pepper and salt.<br />
Coat the cubes of beef by placing them in the bag and shaking until the beef is evenly coated.<br />
Remove the beef from the bag an set aside.<br />
<br />
Place a couple tablespoons of oil in a Dutch oven and heat on medium. Add the bacon strips (lay flat) and fry until the bacon is fully cooked then remove the bacon and set aside.<br />
<br />
Place the beef in the Dutch oven brown the cubes. You may need to do this in two or three batches. Do not crowd the beef in the Dutch oven. You also may need to add more oil if the pan begins to dry out.<br />
<br />
While the beef is browning, chunk up the two onions and the garlic cloves. When the beef has been removed from the Dutch oven, add the onions and garlic an brown them lightly.<br />
<br />
While the onions are browning, peal and cube the potatoes. Also peal and chunk up the carrots.<br />
<br />
When onions are lightly brown add the following to the Dutch oven:<br />
- Beef<br />
- Bacon<br />
- Carrots<br />
- Potatoes<br />
- Wine<br />
- Bouillon broth<br />
- Celery<br />
- Bay leaves<br />
- Tomatoes<br />
<br />
Sprinkle with pepper and cover. Simmer on the stovetop for 2 hours (checking occasionally to assure it does not dry out. ) Alternatively place in oven at 320 F for 2 hours.<br />
<br />
Serve with good bread.<br />
<br />
<br />
<br />From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-59143842646568252502018-06-05T18:13:00.000-07:002019-04-24T17:58:10.943-07:00Wednesday Quick BologneseHere's a quick spagetti sauce for those busy Wednesday evenings...<br />
<br />
1 lb ground beef<br />
1 cup of jar pasta sauce (we use one of the Costco offerings)<br />
1 table spoon oregano<br />
1 tea spoon spoon salt<br />
light 1/2 tea spoon red pepper flakes<br />
Optional: Olive oil. (See note)<br />
<br />
Serves 2<br />
<br />
Brown the meat while breaking up the ground beef as fine as possible with your spatula.<br />
<br />
Add oregano, salt and pepper flakes and simmer for about 5 to ten minutes.<br />
<br />
Add pasta sauce to the ground beef and simmer while the pasta is boiling (about 10 minutes)<br />
<br />
Note: If the ground beef is lean, dress the sauce with a little olive oil shortly before serving.<br />
<br />
Serve with 250 grams of pasta (dry weight) for 2 peopleFrom Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-53274407573469687312018-03-29T14:56:00.003-07:002018-03-29T14:56:27.214-07:00Christmas Tenderloin<br />
Ok this may ramble a bit...<br />
<br />
The short instruction is to follow the directions in Joy of Cooking (1975 edition aka "JoC" below)<br />
<br />
But it hasn't been so simple for me...<br />
<br />
1) Remove the meat from the fridge an hour before, as they say.<br />
<br />
2) Preheat the oven to 500F (actually I don't really like my built-in oven getting quite the hot. I do 475F)<br />
<br />
3) Trim fat and the thin connective tissue that runs along the tenderloin to the extent you wish. (I don't worry about the fat ... fat is yummy, but I try to get rid of some of the connective stuff. Doesn't need to be perfect). <br />
<br />
4) They suggest coating with butter or larding with bacon. I think I have done both at one time or another. Actually I really like mashing some anchovies in olive oil and coating the tenderloin with the resulting paste. Yum!). Cutting some slits with the end of a knife and inserting slivers of garlic is pretty easy and good. <br />
<br />
(note this is an "do as you wish" recipe....)<br />
<br />
5) Place the meat on a rack in a roasting pan and put it in the oven. Reduce heat to 400F. Leave uncovered.<br />
<br />
Now JoC says it takes 30 minute and to remove at 130F.<br />
<br />
I have had trouble matching their timing. Perhaps several reasons...<br />
- I am starting at 475F<br />
- I think our fridge runs cold so the meat may still be cold after one hour.<br />
- I have been cooking it to 135F which seems plenty rare for most audiences.<br />
<br />
In any case, my notes from the past show anything from 45 minute to 60 minutes. I suggest using a good instant read meat thermometer to make the final call.<br />
<br />
But this dish is pretty forgiving so don't stress it will be good! From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-41997626745438207682018-03-25T17:38:00.001-07:002018-03-25T17:38:46.988-07:00Stuffed Eggplant (Melanzane)<br />
Two medium sized eggplants<br />
1/2 cup pasta sauce<br />
2 garlic cloves<br />
1 shallot<br />
Butter<br />
Parsley<br />
Herbs de Provence<br />
Salt and Pepper<br />
Grated Parmesan (about one cup)<br />
Olive oil<br />
<br />
Slice the eggplants in half lengthwise and place them in a shallow casserole baking dish.<br />
<br />
Using a knife, carve out most of the pulp from the eggplants and set it aside. The remaining egg plant shell should be about a 1/4 inch thick.<br />
<br />
Take the pulp that was set aside, and cut it into 1/4 inch cubes.<br />
<br />
Dice the garlic and slice the shallot<br />
<br />
In a sauce pan, add about a tablespoon of butter and lightly brown the garlic and shallot slices.<br />
<br />
Add the eggplant pulp, pasta sauce, herbs de Provence, salt and pepper and simmer until the eggplant is cooked through. Monitor that it doesn't start to stick or burn. (add a little more butter if needed to keep it from drying out)<br />
<br />
Remove from heat and stir in half of the grated parmesan.<br />
<br />
Spoon the pulp mixture into the eggplant shells. Sprinkle the remaining parmesan on top and the top that with a little parsley and a drizzle of olive oil.<br />
<br />
Bake for 45 to 60 minute at 350F. Then serve.<br />
<br />
<br />
<br />
<br />From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-43118013387957830352018-03-25T17:18:00.000-07:002018-03-25T17:44:41.368-07:00Beef and Polenta<br />
<br />
<br />
<u>Ingredients:</u><br />
2 pound beef stew meet in cubes<br />
Butter<br />
Red Wine<br />
Bay Leaf<br />
3 Garlic Cloves<br />
1 Shallot<br />
Flour<br />
Sea Salt (course)<br />
Pepper (course)<br />
(to be served over prepared polenta or mashed potatoes)<br />
<br />
Coat beef cubes with a mixture of flour, salt and pepper ( I add the flour, salt and pepper to a ziplock bag then add the beef and shake the combination until the beef cubes are covered)<br />
<br />
Dice the garlic cloves and set aside<br />
<br />
Dice the shallot and set aside<br />
<br />
Starting with a heavy skillet (I use a 12 inch iron pan)...<br />
- On medium heat add enough butter to coat the bottom of the pan.<br />
<br />
- Once the pan is sufficiently hot (sprinkle the pan with a little water, and see if it "sizzles"). Then add the cubes of beef to brown. Don't crowd the pan. Do half the beef at a time if necessary. Add butter as needed.<br />
<br />
- Once all the beef is brown, and no butter remains, add enough red wine to half submerge the beef.<br />
<br />
- The add salt, pepper, garlic, shallot slices and one bay leaf.<br />
<br />
- Simmer on low for 90 to 120 minutes. The wine should reduce to a sauce with the consistency of gravy. Add wine as needed to keep the sauce from becoming excessively thick.<br />
<br />
Serve over polenta.<br />
<br />
<br />
<br />
<br />
<br />From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.comtag:blogger.com,1999:blog-8065685415189817898.post-2537495702996245002017-01-31T18:30:00.001-08:002017-01-31T18:30:49.201-08:00Manchester Breakfast - January 28<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
I had seen Kellie's coffee </div>
<div class="" style="clear: both; text-align: left;">
house a week ago when I had driven down </div>
<div class="" style="clear: both; text-align: left;">
to Manchester for the first time. Manchester</div>
<div class="" style="clear: both; text-align: left;">
is only a 20 minute drive but I've never </div>
<div class="" style="clear: both; text-align: left;">
taken the opportunity to explore it until</div>
<div class="" style="clear: both; text-align: left;">
recently. Of the two breakfast opportunities</div>
<div class="" style="clear: both; text-align: left;">
in town, only Kelly's opens at a proper time</div>
<div class="" style="clear: both; text-align: left;">
(7:00 am). I tried it this past Saturday and</div>
<div class="" style="clear: both; text-align: left;">
wasn't disappointed. Breakfast was great.</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj9RvWddplUxrAOx4Yx8ZqAQA_moFBCJXndLEMcg6AJme7-K9QUluVv1i8ir20Dl6Ko61kQQnith2bLbPe6zOo8LdE2Ycm9825hcM_0q4nRdex4fwmu1SfIvEwpLJIkI5BIMz6O04aE2Me/s1600/IMG_0444.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj9RvWddplUxrAOx4Yx8ZqAQA_moFBCJXndLEMcg6AJme7-K9QUluVv1i8ir20Dl6Ko61kQQnith2bLbPe6zOo8LdE2Ycm9825hcM_0q4nRdex4fwmu1SfIvEwpLJIkI5BIMz6O04aE2Me/s320/IMG_0444.jpg" width="320" /></a></div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
On the way back I had to stop to check out this </div>
<div class="" style="clear: both; text-align: left;">
dragline. I wonder if it is still moving gravel after</div>
<div class="" style="clear: both; text-align: left;">
all these years or, maybe, it just there to look </div>
<div class="" style="clear: both; text-align: left;">
really cool.</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLiLn8Y5BljghP_gvTCQXnz6LgrM0OpFbNP7DWP3m7e9KSwUWptUEZUBdzoSN2nkvT22EUyB_nhaH1BdIjKBhj5F_TFdpeTppVxo7QaQ_165C7iwnIZusjfqd69q-zAdVE30OifSfHcvW/s1600/IMG_0455.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLiLn8Y5BljghP_gvTCQXnz6LgrM0OpFbNP7DWP3m7e9KSwUWptUEZUBdzoSN2nkvT22EUyB_nhaH1BdIjKBhj5F_TFdpeTppVxo7QaQ_165C7iwnIZusjfqd69q-zAdVE30OifSfHcvW/s320/IMG_0455.jpg" width="320" /></a></div>
From Italyhttp://www.blogger.com/profile/09377302451334468549noreply@blogger.com