CHEDDAR BEER BREAD
3 c flour
1 T baking powder
¾ tsp salt
2 T sugar
2 c grated cheddar cheese (the more aged the tastier)
½ c finely chopped onion
3 garlic cloves
12 oz can of beer (non-alcohol works too)
Preheat oven to 350°.
Using a fork and a bowl, combine all of the ingredients (except the beer), until well mixed. Add the beer a quarter at a time until all the ingredients are blended. Spoon into a loaf pan that has been sprayed with Pam and smooth down with fork. Bake for one hour. Remove from pan and cool on wire rack. Serve warm with soup or stew.
Notes:
1. Freezes really well.
Monday, September 28, 2009
- Spicy Bean Soup
Labels:
Soups
SPICY BEAN SOUP
1 lb Hot Italian sausage
3 c cubed ham
3 medium potatoes, peeled & cubed
2 medium onion, diced
3 celery stalks with leaves, chopped
5 carrots, peeled & diced
1 green pepper, seeded & chopped
1 c chopped fresh parsley (or 2 T dried)
3 – 14 oz cans kidney beans
14 oz can tomato sauce
28 oz can diced tomatoes
1 – 2 tsp salt
1 tsp pepper
1 tsp hot pepper sauce
2 bay leaves
1 tsp Worcestershire sauce
2 garlic cloves, crushed
Boil sausage to remove excess fat and cut into bite-sized pieces. Brown sausage and ham in a large, heavy pot. Add all of the other ingredients and add just enough water to cover. Bring to a boil and then reduce to simmer. Cover and continue to cook for 2-3 hours.
Serve with Cheddar Beer Bread.
Notes:
1. Freezes really well.
1 lb Hot Italian sausage
3 c cubed ham
3 medium potatoes, peeled & cubed
2 medium onion, diced
3 celery stalks with leaves, chopped
5 carrots, peeled & diced
1 green pepper, seeded & chopped
1 c chopped fresh parsley (or 2 T dried)
3 – 14 oz cans kidney beans
14 oz can tomato sauce
28 oz can diced tomatoes
1 – 2 tsp salt
1 tsp pepper
1 tsp hot pepper sauce
2 bay leaves
1 tsp Worcestershire sauce
2 garlic cloves, crushed
Boil sausage to remove excess fat and cut into bite-sized pieces. Brown sausage and ham in a large, heavy pot. Add all of the other ingredients and add just enough water to cover. Bring to a boil and then reduce to simmer. Cover and continue to cook for 2-3 hours.
Serve with Cheddar Beer Bread.
Notes:
1. Freezes really well.
Monday, September 21, 2009
- Rustic Plum Cake
Labels:
Desserts
RUSTIC PLUM CAKE
2 T seedless raspberry jam
3 T brandy
1 lb. (10 large) Italian prune plums, halved and pitted
¾ c all-purpose flour plus extra for dusting pan
¾ c white sugar
1/3 c slivered almonds
½ tsp baking powder
¼ tsp table salt
6 T unsalted butter, cut into 6 pieces, softened but still cool
1 large egg plus one large egg yolk, at room temperature
1 tsp vanilla extract
¼ tsp almond extract
Icing sugar for serving
Cook jam and brandy in a 10 inch non-stick skillet over medium heat until reduced to thick syrup, 2 to 3 minutes. Remove skillet from heat and place plums cut-side down in syrup. Return skillet to medium heat and cook until plums shed their juices and thick syrup is again formed, about 5 minutes, shaking pan to prevent plums from sticking. Cool plums in pan, about 20 minutes.
Adjust oven rack to middle position and heat oven to 350°. Grease and flour (I use Pam) 9 inch springform plan. Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour, baking powder, and salt; pulse to combine. Add butter and pulse until mixture resembles coarse sand, about ten 1-second pulses. Add eggs, vanilla and almond extract and process until smooth, about 5 seconds, scraping bowl once if needed (batter will be very thick and heavy).
Transfer batter to prepared pan; using spatula, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin-side up, evenly over surface of batter. Bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, 40 to 50 minutes. Run paring knife around sides of cake to loosen. Cool in pan on wire rack until just warm or to room temperature, at least 30 minutes. Remove cake from pan and dust with icing sugar. Cut into wedges and serve (preferably with vanilla ice cream).
Notes:
This is such a simple but delicious dessert and the almond extract gives it a real flavour boost.
2 T seedless raspberry jam
3 T brandy
1 lb. (10 large) Italian prune plums, halved and pitted
¾ c all-purpose flour plus extra for dusting pan
¾ c white sugar
1/3 c slivered almonds
½ tsp baking powder
¼ tsp table salt
6 T unsalted butter, cut into 6 pieces, softened but still cool
1 large egg plus one large egg yolk, at room temperature
1 tsp vanilla extract
¼ tsp almond extract
Icing sugar for serving
Cook jam and brandy in a 10 inch non-stick skillet over medium heat until reduced to thick syrup, 2 to 3 minutes. Remove skillet from heat and place plums cut-side down in syrup. Return skillet to medium heat and cook until plums shed their juices and thick syrup is again formed, about 5 minutes, shaking pan to prevent plums from sticking. Cool plums in pan, about 20 minutes.
Adjust oven rack to middle position and heat oven to 350°. Grease and flour (I use Pam) 9 inch springform plan. Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour, baking powder, and salt; pulse to combine. Add butter and pulse until mixture resembles coarse sand, about ten 1-second pulses. Add eggs, vanilla and almond extract and process until smooth, about 5 seconds, scraping bowl once if needed (batter will be very thick and heavy).
Transfer batter to prepared pan; using spatula, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin-side up, evenly over surface of batter. Bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, 40 to 50 minutes. Run paring knife around sides of cake to loosen. Cool in pan on wire rack until just warm or to room temperature, at least 30 minutes. Remove cake from pan and dust with icing sugar. Cut into wedges and serve (preferably with vanilla ice cream).
Notes:
This is such a simple but delicious dessert and the almond extract gives it a real flavour boost.
Monday, September 14, 2009
- Hearty Italian Meat Sauce (Sunday Gravy)
HEARTY ITALIAN MEAT SAUCE
(SUNDAY GRAVY)
Sauce:
2 T olive oil
1 rack (about 2 ¼ lbs) baby back ribs, cut into 2 rib sections
Table salt and fresh ground pepper
1 lb hot Italian sausage links
2 medium onions, chopped fine (about 2 c)
1 ¼ tsp dried oregano
3 T tomato paste
4 medium garlic cloves, minced or pressed through a garlic press
2 (28 oz) cans crushed tomatoes
2/3 c beef broth
¼ c chopped fresh basil leaves
Meatballs:
2 slices hearty white sandwich bread, crusts removed and bread cut into 1/3 inch cubes
½ c buttermilk
¼ c chopped fresh parsley leaves
2 medium garlic cloves, minced or pressed through a garlic press
1 large egg yolk
½ tsp table salt
¼ tsp crushed red pepper flakes
1 lb meatloaf mix (1/3 lb each of ground beef, veal and pork)
2 oz thinly sliced prosciutto, chopped fine
½ c grated Romano or Parmesan cheese
½ c olive oil
(See note)1 ½ lbs pasta
2 T table salt
Grated Parmesan cheese for serving
For the sauce: Adjust oven rack to lover-middle position and heat oven to 325º. Heat oil in large Dutch oven over medium-high heat until just smoking. Pat ribs dry with paper towels and season with salt and pepper. Add half of the ribs to pot and brown on both sides, 5 to 7 minutes total. Transfer ribs to large plate and brown remaining ribs. After transferring second batch of ribs to plate, brown sausages on all sides, 5 to 7 minutes total. Transfer sausage to plate with ribs.
Reduce heat to medium, add onions and oregano; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add tomato paste and cook, stirring constantly, until very dark, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes and broth, scraping up any browned bits. Return ribs and sausage to pot; bring to simmer, cover and transfer to oven. Cook until ribs are tender, about 2½ hrs.
For the meatballs:
Meanwhile, combine bread crumbs, buttermilk, parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl and mash with fork until no bread chunks remain. Add meatloaf mix, prosciutto, and cheese to bread mixture; mix with hands until thoroughly combined. Roll into balls, transfer to plate, cover with plastic, and refrigerate until ready to use.
(See note) When sauce is 30 minutes from being done, heat oil in large skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate to drain briefly. Remove sauce from oven and skim fat from top with large spoon. Transfer browned meatballs to sauce and gently submerge. Cover, return pot to oven, and continue cooking until meatballs are just cooked through, about 15 minutes.
Meanwhile, bring 6 quarts of water to boil in large pot. Add pasta and salt and cook until al dente. Reserve ½ c cooking water; drain pasta and transfer back to cooking pot.
Notes:
1. This is easy and delicious – my sister thinks it rivals turkey supper!
2. I doubled the recipe and I would estimate that doubled it feeds 11 even though the original recipe says that 1 batch feeds 8 to 10 (apparently I only know big eaters).
3. I prefer to use another more sturdy pasta, like penne and I disregard the amount of pasta indicated (probably why I always have so much pasta left over).
4. As with other meatball recipes, I always bake my meatballs. I bake them on a rack on top of a sheet pan (or if I am really lazy, on parchment on a sheet pan) at 375° for 25 to 30 minutes. For this recipe I make them before I start the sauce and put the cooked meatballs in the fridge until I need them).
(SUNDAY GRAVY)
Sauce:
2 T olive oil
1 rack (about 2 ¼ lbs) baby back ribs, cut into 2 rib sections
Table salt and fresh ground pepper
1 lb hot Italian sausage links
2 medium onions, chopped fine (about 2 c)
1 ¼ tsp dried oregano
3 T tomato paste
4 medium garlic cloves, minced or pressed through a garlic press
2 (28 oz) cans crushed tomatoes
2/3 c beef broth
¼ c chopped fresh basil leaves
Meatballs:
2 slices hearty white sandwich bread, crusts removed and bread cut into 1/3 inch cubes
½ c buttermilk
¼ c chopped fresh parsley leaves
2 medium garlic cloves, minced or pressed through a garlic press
1 large egg yolk
½ tsp table salt
¼ tsp crushed red pepper flakes
1 lb meatloaf mix (1/3 lb each of ground beef, veal and pork)
2 oz thinly sliced prosciutto, chopped fine
½ c grated Romano or Parmesan cheese
½ c olive oil
(See note)1 ½ lbs pasta
2 T table salt
Grated Parmesan cheese for serving
For the sauce: Adjust oven rack to lover-middle position and heat oven to 325º. Heat oil in large Dutch oven over medium-high heat until just smoking. Pat ribs dry with paper towels and season with salt and pepper. Add half of the ribs to pot and brown on both sides, 5 to 7 minutes total. Transfer ribs to large plate and brown remaining ribs. After transferring second batch of ribs to plate, brown sausages on all sides, 5 to 7 minutes total. Transfer sausage to plate with ribs.
Reduce heat to medium, add onions and oregano; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add tomato paste and cook, stirring constantly, until very dark, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes and broth, scraping up any browned bits. Return ribs and sausage to pot; bring to simmer, cover and transfer to oven. Cook until ribs are tender, about 2½ hrs.
For the meatballs:
Meanwhile, combine bread crumbs, buttermilk, parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl and mash with fork until no bread chunks remain. Add meatloaf mix, prosciutto, and cheese to bread mixture; mix with hands until thoroughly combined. Roll into balls, transfer to plate, cover with plastic, and refrigerate until ready to use.
(See note) When sauce is 30 minutes from being done, heat oil in large skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate to drain briefly. Remove sauce from oven and skim fat from top with large spoon. Transfer browned meatballs to sauce and gently submerge. Cover, return pot to oven, and continue cooking until meatballs are just cooked through, about 15 minutes.
Meanwhile, bring 6 quarts of water to boil in large pot. Add pasta and salt and cook until al dente. Reserve ½ c cooking water; drain pasta and transfer back to cooking pot.
Notes:
1. This is easy and delicious – my sister thinks it rivals turkey supper!
2. I doubled the recipe and I would estimate that doubled it feeds 11 even though the original recipe says that 1 batch feeds 8 to 10 (apparently I only know big eaters).
3. I prefer to use another more sturdy pasta, like penne and I disregard the amount of pasta indicated (probably why I always have so much pasta left over).
4. As with other meatball recipes, I always bake my meatballs. I bake them on a rack on top of a sheet pan (or if I am really lazy, on parchment on a sheet pan) at 375° for 25 to 30 minutes. For this recipe I make them before I start the sauce and put the cooked meatballs in the fridge until I need them).
Monday, September 7, 2009
- Apple Upside-Down Cake
Labels:
Desserts
After a holiday/renovation absence, I am back again with more recipes!!
APPLE UPSIDE-DOWN CAKE
Topping:
¼ c unsalted butter cut into 4 pieces, plus extra for pan
4 Granny Smith apples (about 2 pounds), peeled and cored
2/3 c packed light brown sugar
2 tsp fresh lemon juice
Cake:
1 c all-purpose flour
1 T cornmeal
1 tsp baking powder
½ tsp table salt
¾ c white sugar
¼ c packed light brown sugar
2 large eggs
6 T unsalted butter, melted and cooled slightly
½ c sour cream
1 tsp vanilla extract
Butter bottom and sides of a 9-inch round cake pan, set aside. Adjust oven rack to lowest position and preheat oven to 350º.
Halve apples from pole to pole. Cut 2 apples into ¼ inch slices; set aside. Cut remaining 2 apples into ½ inch slices. Heat butter in a skillet over medium-high heat. When foaming subsides, add ½ inch thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes (do not fully cook apples). Add ¼ inch apple slices, brown sugar and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.
Whisk flour, cornmeal, baking powder and salt together in medium bowl; set aside. Wisk granulated sugar, brown sugar and eggs together in large bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over the apples. Bake until cake is golden brown and toothpick inserted into centre comes out clean, 35 to 40 minutes.
Cool pan on wire rack for 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together, lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes then transfer to a serving platter and serve.
Notes:
1. I baked this on a parchment lined cookie sheet to prevent a mess in my oven.
2. You can also try combining 1/3 c finely ground toasted almonds with flour and combine 1 tsp almond extract with the sour cream and vanilla for even more taste (I have not tried this yet).
APPLE UPSIDE-DOWN CAKE
Topping:
¼ c unsalted butter cut into 4 pieces, plus extra for pan
4 Granny Smith apples (about 2 pounds), peeled and cored
2/3 c packed light brown sugar
2 tsp fresh lemon juice
Cake:
1 c all-purpose flour
1 T cornmeal
1 tsp baking powder
½ tsp table salt
¾ c white sugar
¼ c packed light brown sugar
2 large eggs
6 T unsalted butter, melted and cooled slightly
½ c sour cream
1 tsp vanilla extract
Butter bottom and sides of a 9-inch round cake pan, set aside. Adjust oven rack to lowest position and preheat oven to 350º.
Halve apples from pole to pole. Cut 2 apples into ¼ inch slices; set aside. Cut remaining 2 apples into ½ inch slices. Heat butter in a skillet over medium-high heat. When foaming subsides, add ½ inch thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes (do not fully cook apples). Add ¼ inch apple slices, brown sugar and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.
Whisk flour, cornmeal, baking powder and salt together in medium bowl; set aside. Wisk granulated sugar, brown sugar and eggs together in large bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over the apples. Bake until cake is golden brown and toothpick inserted into centre comes out clean, 35 to 40 minutes.
Cool pan on wire rack for 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together, lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes then transfer to a serving platter and serve.
Notes:
1. I baked this on a parchment lined cookie sheet to prevent a mess in my oven.
2. You can also try combining 1/3 c finely ground toasted almonds with flour and combine 1 tsp almond extract with the sour cream and vanilla for even more taste (I have not tried this yet).
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