Friday, December 2, 2022

Mignonette Sauce for Shellfish

This simple sauce is the perfect accent for raw, steamed, or broiled seafood. Some like it on meats as well.

1/4 c finely-minced shallot

1/4 c red wine vinegar

1/4 c rice wine vinegar

1/4 t freshly ground black pepper

1/4 t salt

1/2 t sugar

Add ingredients to a small bowl or container. Mix well and let stand at least 30 minutes. Spoon small amounts over oysters, clams, mussels, and fish. Keeps well in the refrigerator for a good while.

Saturday, November 26, 2022

Dry Marinade for Pork

Developed over the course of many years. Chops, roasts, ribs, braises all benefit.
2 T kosher salt
2 t fennel seeds
2 t sage
1 t dry thyme
1 t peppercorns
1 t granulated garlic
1 t paprika
1/2 t red pepper flakes
1 t corn starch
Add the components to a spice grinder and process until finely powdered. Store in a shaker jar tightly covered, in the dark. Use about 1 teaspoon for each pound of raw pork rubbed on all surfaces. After seasoning, bag the meat and hold for up to 24 hours below 40 F.

Dorothy's Quick and Easy Corn Chowder

This simple soup has been brought forward from DrDaddy's childhood. His sainted mother was not only a skillful traditonal cook but was also an innovative, resourceful one as well. She fed three hungry kids lunch every day and created quick, easy, healthful dishes on a modest budget. This is a simpler version of a corn and clam chowder presented earlier.

1 15-oz can creamed corn (Del Monte™ is good)
1 can of milk
2 t butter
salt and pepper to taste
Stir the corn and the milk together in a small saucepan. Heat to steaming but do not boil. Stir in the butter and adjust the seasoning. Yields two to three servings. Saltine crackers on the side make a nice addition.

Wednesday, November 23, 2022

Catfish Stew

First prepared January, 2008, Catfish nuggets are sold at a lower price than fillets.
2 rashers bacon, diced
1 medium onion, chopped
2 ribs of celery, sliced crosswise
1/2 c sweet red pepper, diced
1 medium carrot, diced
1 t fennel seed
1 t dry tarragon, rubbed
4 medium potatoes, peeled and cut into large dice
4 c chicken stock
1/4 c minced parsley
2 lbs catfish nuggets, cut into bite-size pieces
1 c milk or light cream
tapioca or corn starch suspended in a little cold water
2 t salt
1 t freshly ground pepper
sliced green onions to garnish
In a large heavy pot, over medium heat saute the bacon until crisp. Add onions, celery, and carrots, and stir. Cook with occasional stirring until they begin to color. Add the peppers and herbs. When soft, add potatoes and broth. Return to a low boil and simmer 20 minutes, adding the parsley after 10 minutes. Add the fish and return to simmer for 5 minutes. Do not boil. Add the milk, raise the heat to low boil and add the starch suspension gradually with stirring until the stew is somewhat thickened. Adjust seasoning. Ladle into bowls and garnish with green onions. With hot crusty bread and butter, serves 6 to 8.

Sunday, November 13, 2022

Poultry Seasoning

Use on whole chickens, turkeys, or parts before roasting or grilling.

2 T kosher salt
1 t peppercorns
1 t coriander seeds
1 t dry rosemary leaves
1 t dry sage leaves
1 t dry oregano leaves
1 t dry thyme leaves
1 t dry tarragon leaves
1 t granulated garlic
Combine the ingredients in a spice mill and process until fine. Rinse the poultry in cold water, dry thoroughly, oil the skin, and season all sides with a 1 teaspoon per pound. Store tightly covered. 

Tuesday, September 27, 2022

Mexican-Style Pickled Carrots


O
ften found on the condiment bar at taquerias, this piquant treat comes together quickly from mostly pantry ingredients. H/T Ben.
1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) lengths
2 large jalapeños, sliced diagonally
3 garlic cloves crushed
6 oz (175 ml) white vinegar
6 oz (175 ml) water
2 t (10 ml) vegetable oil
2 bay leaves
6 black peppercorns
1 t (5 ml) dry oregano
1 t (5 ml) salt
To a three-quart saucepan, add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, and salt. Bring to a boil and add the carrots, onion and jalapeños. Lower the heat to a fast simmer and cook for 15 minutes, uncovered. Transfer to a quart mason jar or divide between 2 pints. If more liquid is needed to cover the vegetables, add equal parts water and white vinegar. Tighten lid and allow to cool to room temperature before refrigerating. Ready to eat after 3 hours but better if pickled for a day or two. Note: If using baby carrots, boil for 3 minutes before lowering heat to a simmer.

Sunday, September 4, 2022

Quick Rice and Lentil Soup with Poached Egg

A warm bowl of soup makes a satisfying breakfast or lunch dish. This one comes together quickly from pantry ingedients.
1/3 c long grain rice
1 T olive oil
2 T tomato paste
2-1/2 c water
2 T beef or vegetable stock concentrate
1 foil pack Madras lentils
1 t fish sauce (optional)
1/2 t sugar
1/4 t salt
2 oz frozen leaf spinach
1 large egg
Heat the oil in a two-quart saucepan, add the rice, stir and fry a few minutes until lightly colored. Stir in the water, tomato paste, stock concentrate, sugar, salt and fish sauce. Bring to a gentle boil for 10 minutes with occasional stirring. Mix in the lentils, cook for 5 minutes more, and then add the spinach. When thawed and bubbling again, take off heat, crack in the egg, cover and poach it for 2 to 3 minutes. Break up the egg and stir into the soup. Serves 2 to 3 as a light breakfast or lunch.

Monday, August 29, 2022

Brownies

Developed Summer, 2022 from online examples.

1/2 c butter (1 stick)

1 c white sugar  

2 eggs 

1 t vanilla extract 

1/3 c unsweetened cocoa powder 

1/2 c all-purpose flour 

1/4 t salt 

1/4 t baking powder

Preheat oven to 350 F (175 C). Grease and flour an 8-inch square pan. In a medium bowl, melt 1/2 cup butter in the microwave.  When cool, whisk in the sugar and then the eggs and the vanilla. Beat in the cocoa, the flour, salt, and baking powder. Spread batter into prepared pan. Bake for 25 to 30 minutes. Do not overbake. Variation: Sprinkle 1/2 cup chocolate chips uniformly on top before baking.

Tuesday, July 19, 2022

Where did the name 'DrDaddy' come from?

Recorded October 5, 2021. From family history. Many years ago, our family was friendly with another family, a man, a woman, and two teenage kids. The mother had a brother named Steve. The kids were told to call him "Uncle Steve" which they did. One day when Steve was visiting them, he told them he was proud to have just finished his medical residency. He now thought of himself as a 'real' doctor. He told the kids not to call him Uncle Steve anymore but to now address him as Uncle Doctor Steve. His specialty? Psychiatry of course. So the gag in my family became that I would, in view of my doctorate in science, insist my kids call me Doctor Daddy. They never call me that, fact is, they hardly ever call!

Sunday, July 17, 2022

Pork Loin Roast, Sous Vide Method

Sous Vide Roast Pork Loin
Prepared according to the procedures recommended by son Ben. The dry rub is mine. 

about 1.5 lb pork loin
about 3 T vegetable oil

Dry Rub

2 T kosher salt
2 t granulated garlic
2 t fennel seed
1 t dry thyme
1 t peppercorns
1 t paprika
1 t sage
1 t dry rosemary
Process the above ingredients in a spice grinder about 20 seconds until fine, and store in an air-tight container. Lightly rinse the pork loin and dry thoroughly with paper towels. With a sharp knife cut away most of the fat cap. Rub all the surfaces with the spice mixture, using 1 tablespoon of dry rub per pound (15 ml per 450 g). Prepare a water bath fitted with a heating circulator set to 137 F (58 C). Put the meat in a twist-tie plastic bag and force the air out by the displacement method. The thin wall facilitates squeezing the air out. Tie a tight knot at the top of the bag taking care not to let air back in. Lower the bag into the water gently. Add hot tap water, if needed, to bring the level to the maximum permitted by the circulator. Cover the pot with plastic wrap to limit evaporation. Process for 4 hours. When the time is up, remove the roast from the bag and reserve the juice rendered during cooking. Dry the surface thoroughly. Heat a stainless skillet over medium high, add the oil, and then the roast. Brown it on all sides, turning with tongs. Pour the reserved drippings over the meat. Slice thinly and serve.

Friday, February 4, 2022

Hush Puckies


Batch of Hush Puckies on Paper Towel
Developed Summer, 2021. The stiff batter is first formed into balls by hand, then flattened, and then fried on both sides in shallow oil. Shaped like hockey pucks, they are 'hush puckies' in place of deep-fried round hush puppies. 
1 c hush puppy mix with onion (House-Autry™ is good)
1 or 2 T sugar
1 t granulated onion
1/2 c water
1 T vegetable oil 
1/2 c fry oil
Mix the dry ingredients in a bowl and then stir in the water, then the oil, until all are incorporated. Let stand 30 minutes in the refrigerator to hydrate and firm up. Add the fry oil to a 10-inch non-stick skillet (about 1/4  inch deep) and heat slowly to 350 F. Form a batch of four 1-inch balls, flatten to a 2-inch diameter, and place in the oil. Fry about two minutes until browned on edges, turn over and fry another minute or so until browned on both sides. Drain on paper towels, keep warm in a warm oven, and fry another batch. Pairs nicely with pulled pork, fried fish, or seafood. Makes about 10 pucks.

Sub Salad

This salad represents the vegetable toppings from our hot sub sandwiches served as a side salad.
2 c finely-shredded iceburg lettuce
1 oz thinly-sliced red onion
1 oz sliced pepperoncini
4 oz ripe tomato, cut in large dice
1 oz sub sandwich vinaigrette
Combine the first four ingredients in a bowl. Drizzle on the dressing and toss gently to combine. Serve at once. Serves two.

Thursday, November 25, 2021

Cranberry Sauce with Mandarin Oranges

Developed on T-Day 2021, using canned mandarins, when it was discovered that DrDaddy had no fresh oranges on hand. Half the sugar comes from the "light" syrup.

1 15-oz can mandarin oranges in light syrup
1 12-oz bag fresh or frozen cranberries
1/2 c granulated sugar
1/8 t table salt
Empty the entire can of oranges into a three-quart saucepan. Break into small pieces with a potato masher. Add the berries, sugar, and salt. Place over high heat, bring to a boil. Mix constantly with the masher. When the berries start to pop, lower the heat to medium and cook about five minutes, mashing and stirring from time to time. When the cranberries are mostly broken up, cover tightly and set aside to cool. Do not disturb or the pectin network will be disrupted and the sauce won't properly gel and will be watery.

Monday, November 8, 2021

Easy Cheese Biscuits

Developed Fall, 2021. The unbaked biscuits keep for months in the fridge and bake in less than 20 minutes. Freshly-baked cheese biscuits and a warm bowl of split pea soup make a comforting cold-weather meal.
8 large refrigerator biscuits (Pillsbury Flaky Layers™ work well)
1/2 c finely-shredded sharp cheddar (Kraft™ works well)
2 T melted butter (optional)
1 t coarse sea salt (optional)
Preheat a toaster oven to 375 F. Pull a biscuit from the stack and carefully split it in half. Sprinkle a tablespoon of cheese on one half, top with the other half, and press the edges together to seal in the cheese. Arrange on a 12 inch baking pan on a 3-2-3 layout. Brush tops with melted butter and sprinkle on a little salt (optional). Bake 17 to 18 minutes until tops are golden brown. Lift biscuits off pan while warm with a thin spatula. Let cool until safe to eat. To store extra, wrap tightly in plastic film and freeze.

Sunday, August 1, 2021

Five-Minute Onion Jam

Onions Simmering in Oil
Developed Summer, 2021 as a topping for hamburger sandwiches. How the onions are cut and the addition of salt and baking soda are key to shrinking the cook time. 

1 medium (about 5 oz or 150 g) yellow onion

1 T (15 ml) vegetable oil

1/8 t (0.5 ml) table salt

1/8 t (0.5 ml) sodium bicarbonate

Slice the onion in half through the poles, trim off ends and peel it. Cut across to yield 1/8th inch (3 mm) half-round slices. Heat the oil over medium to about 350 F in a non-stick skillet, add the onions, salt, and soda, and mix. The mixture should be bubbling actively as water and carbon dioxide is driven off. When brown, soft, and condensed, the onions are ready. Spoon them onto hamburgers or other sandwiches. Serves two. Variation: Scramble with eggs.


Sunday, June 6, 2021

Beans and Greens Soup

Developed June, 2021. Makes a satisfying breakfast, brunch, or lunch dish.

4 c bok choy, Swiss chard, or escarole, leaves separated from stems
1 T olive oil
1 t ground cumin
1 t ground coriander
1 t minced garlic
2 T dry onion
1 14.5 oz can southern-style pinto beans (Bush™ is good)
2 cans of water
1 t salt
1 t sugar
freshly-ground pepper to taste.
2 oz deli or home-cooked chicken meat, diced (optional)
Cut the rinsed stems into bite-size pieces and the leaves into 1-inch squares. Heat oil over medium-high in a three-quart saucepan until it's 325 F. Add the spices and garlic, and stir for 30 seconds. Immediately add the stems and stir well. Keep frying the stems with occasional stirring until tender, about 10 minutes. Add the reserved leaves, cook for a minute and stir in the beans, water, dry onion, salt, and sugar. Cook gently with occasional stirring for another 10 minutes. Serves 3 or 4.

Wednesday, June 2, 2021

Pizza in a Pita

Dividing a loaf of pita bread into top and bottom, provides a space for filling. In this quick dish, perfect for a warm breakfast, brunch, or afternoon snack, the space is filled with a tomato sauce, pepperoni sausage, mozzarella cheese and quickly pan-grilled in olive oil. For vegetarian, substitute olive tapenade for the meat.

1 loaf pita bread
2 T prepared tomato salsa or pizza sauce
1 oz thinly-sliced pepperoni or olive tapenade
1/4 c grated mozzarella
1 T grated parmesan
1 t olive oil, divided
With a scissors, cut around the edge of the pita to free it into two halves. With the back of a spoon spread the sauce evenly on the bottow leaving the outer 1/2 inch uncovered. Cover the bottom half with pepperoni slices and sprinkle on the cheeses. Press the top half into place. Heat 1/2 teaspoon of oil in a small nonstick skilled over medium-high. Put in the stuffed pit. Grill for 2 minutes pressing with a spatula. Drizzle on the rest of the oil, flip, and cook for 2 minutes more. Cut into 4 pieces with a sharp knife. Serves one. Variation: Cut into 6 or 8 pieces as a warm appetizer.

Wednesday, May 19, 2021

Potato Puff Tuneup

Coarse semolina and oil add extra crispness.

7 oz (200) g frozen potato puffs (Alexia™ is good)
1 T vegetable oil
1 t onion powder
1 T coarse semolina
Preheat toaster oven to 425 F. Place puffs in toaster-oven pan and thaw 30 minutes at room temperature. Drizzle on the oil and spread by rotating the pan to cause the potato puffs to roll around. Next, dust with the onion powder and repeat the rolling motion. Finally, sprinkle on the semolina and roll the potatoes to coat evenly. Roast 15 minutes. Shake the puffs and roast another 5 minutes. Serves two. May be doubled but don't crowd pan.

Monday, May 17, 2021

Stuffed Pan-Grilled Pita

Grilled Pita 
Developed April, 2021. A quick, warm breakfast, crisp on the outside, soft and smooth on the inside. H/T Dan Sousa for scissors tip.

1 pita loaf
1/4 c hummus
1 tsp olive oil
pinch of kosher salt
pinch of granulated garlic

Trim off the rim of the pita with a scissors, leaving an inch intact to act as a hinge. Carefully open up the pita. Spread hummus on one side, leaving the outer half-inch bare. Press the other half firmly in place. Heat a small skillet over medium and add half the oil. When hot, place the stuffed pita in the skillet. Drizzle the remaining oil on the top and fry for about two minutes until the bottom is lightly browned and crisp. Flip the pita, season with the salt and garlic, and fry another two minutes. Cut into quarters with a sharp knife. Serves one. Variation: Cut into six or eight pieces as a hot appetizer.

Saturday, May 1, 2021

Rajas Quesadillas

Developed May, 2020. Easy, fast, cheap, and filling. 

Filling

3 T vegetable oil: divided
1 large green pepper, sliced into strips
1 large jalapeño, seeded and diced
1 cup white or yellow onion, thinly sliced through the poles
1 medium tomato, chopped
1 t ground cumin
1/4 t crushed red pepper
1 t oregano
1 t salt
Assembly & Finish
2/3 c shredded Mexican cheese blend
1/3 c queso cotija or pecorino Romano
1/4 c chopped cilantro
2 large flour tortillas
Heat 2 tablespoons of oil in a nonstick 12-inch skillet over medium-high. Add the peppers and cook until softened and colored. Add onions and tomatoes and cook until soft. Stir in seasonings and move into a bowl. Wipe out skillet and heat the remaining oil. Soften the tortillas by warming in the microwave. Moisten the edge with water. Place half the filling on half the tortilla, top with half of each cheese, the cilantro, and fold in half. Seal the edges and distribute the filling evenly. Heat the remaining oil over medium-high, and carefully position each quesadilla on one half. Cook about four minutes to brown and then turn to brown the other side. Top with tomato salsa.Variation: Add an ounce of shredded deli meat to the filling.

Friday, April 16, 2021

Creamed Spinach

Developed April, 2021. A simple side dish from pantry ingredients. Sour cream confers a subtle tang.

12 oz (350 g) frozen leaf spinach
1/2 c chopped onions
1 T olive oil
1/2 c sour cream
1/4 t ground nutmeg
salt and pepper, to taste
Thaw the spinach in a mesh strainer. With the back of a large spoon press out excess moisture until the spinach is dry. In a saucepan, heat the oil over medium, add the onion and salt lightly. Fry until softened and clear. Mix in the spinach and cook until heated through, about 5 minutes. Stir in the sour cream and the seasonings and warm through. Variation: Replace half the sour cream with cream cheese for a richer product. Serves two or three.

Thursday, February 18, 2021

Quick Tomato Noodle Soup with Egg Yolk

Want a warming and filling breakfast on bleak Winter morning? This soup comes together in less than 15 minutes from pantry ingredients. Egg yolks poached in the hot stock adds a bright note of nutrition.

2 T tomato paste
1 rib celery + leaves, cubed and chopped
1 rib bok choy + greens, cubed and chopped
1 qt water
1 pkg Knorr's Tomato Noodle Soup Mix
2 or more large eggs 
2 oz cooked chicken or turkey, chopped (optional)

Combine the celery and bok choy in a bowl. Microwave covered on high for 60 seconds. Put the tomato paste and the water into a two-quart saucepan, cover and bring to a boil. Stir in the vegetables and the soup mix, and cook uncovered at a fast simmer. While the soup is cooking, carefully crack two eggs into bowl, taking care not to damage the yolks. After 8 minutes, take the soup off heat, add the meat if desired and, with a spoon, lift each yolk into the hot stock. Whip the egg whites until frothy and spoon onto the soup. Cover and let sit 5 minutes before serving. Divide into bowls, placing a yolk in each. Serves 2 to 4.

Sunday, January 17, 2021

Sauteéd Spinach with Garlic

First made decades ago. This is a classic Mediterranean dish. Recorded January, 2021. A Family Favorite. Simple, fast, and easy. Only four ingredients.

1 large bunch of fresh spinach
2 T olive oil
4 cloves of garlic, thinly sliced
1/2 tsp salt
Rinse the spinach to remove any loose grit. Let drain in the sink. Heat the oil in a 12-inch skillet until very hot, add the garlic and salt, and almost immediately start adding the spinach. Use tongs to mix as you add in the spinach. When all has been added, keep moving with tongs. Cook until wilted and tender, about three minutes. Serves two. Makes a good side dish for rich meats, creamed dishes, fish.

Thursday, October 22, 2020

Margarita Cocktail

Simple recipe for a refreshing cocktail from scratch.

3 T (45 ml) tequila
1 T (15 ml) triple sec
2 T (30 ml) lime juice
Moisten the rim of a rocks glass with lime juice, and dip in coarse salt. Fill with ice. Add ingredients and stir well. Serves 1.

Kielbasa, Cabbage, and Potato Boil

Developed September, 2020. Fast, easy, and cheap supper.

1 lb kielbasa or similar sausage
1 T vegetable oil
6 c green cabbage, cut into 3/4 inch pieces
1-1/2 lb thin-skinned potatoes cut into 3/4 inch pieces
2 T chicken or beef stock concentrate (Better Than Bouillon™ is good)
6 peppercorns
water to cover
 
Cut the sausage into four pieces crosswise and then each piece in half lengthwise. Heat the oil over medium in a large saucepan.  Fry the sausage, cut face down until browned and crispy. Add the cabbage and the seasonings, cover with water and bring to a gentle boil.  Cook 5 minutes, add the potatoes, and continue cooking until the potatoes are tender, about 12 minutes. Adjust seasoning. Serve in a bowl with some of the stock. Offer spicy mustard on the side. Serves three or four.

Sunday, August 23, 2020

Quick and Easy Tomato-Noodle Soup

Developed August, 2020 from mostly pantry items. Pairs nicely with a sandwich for an easy summer meal. Optionally vegan.
1/2 c chopped celery with leaves
1 T vegetable oil
1/2 c chopped fresh or frozen tomato
2 T dry onion
1 qt water
1/2 t salt
1/2 t thyme
1/4 t celery seed
tomato based pasta soup mix (Knorr™)
1/4 c diced green onions
1 oz deli chicken, diced (omit for vegan)
In a two-quart sauce pan, heat the oil over medium high. Add the celery, lower the heat, and cook covered for 5 minutes. Stir in the tomato and dry onion, cover, and cook a few minutes more. Add the water and seasonings and bring to a boil. Stir in the soup mix and simmer 10 minutes, stirring occasionally. Stir in the green onion and chicken. Serves 4 as part of a light meal.

Thursday, June 18, 2020

Clams in an Herb and Cream Broth

Developed by Laura, June, 2020, from a dish named "waterzooi", the house specialty at Caprice Bistro, Wilmington, NC. Of Flanders origin, the dish is both fast and easy to prepare.
2 dozen littleneck clams
3 T butter
1/2 c water
1 c white wine
1/2 cup half and half or cream
2 T minced garlic
1/4 c minced shallot
1 green onion, white and green parts chopped separately
2 T minced chives
a fistful of thyme sprigs
2 T flat-leaf parsley, chopped
1 T fresh lemon juice
Rinse the clams in cold water. Discard any that are open. Melt the butterI n a large skillet over medium heat.  Add the minced garlic, shallot and the white part of the green onion.  Sauté until translucent, about 3 minutes. Add the wine and simmer for a minute or two. Add the water and return to a simmer. Add the clams and the remaining green onion, the other herbs, and the lemon juice. Cover the pan and steam gently for about 4 minutes or until all the clams open. Divide the clams into two bowls. Discard the thyme stem, raise the heat and reduce the liquid by one-third. Stir in the dairy, warm gently, and pour the broth over the clams. Serve with a crusty, warm baguette.

Tuesday, April 21, 2020

Creamy French Toast

This recipe yields a product with a custard-like center and crispy exterior. 
1 T vegetable oil
1 T butter
4 slices white bread
2 large eggs
1/2 c milk
a pinch of salt
1 t sugar
1/2 t vanilla extract
Cut the bread in half and heat in a toaster oven at 200 F for 10 minutes to partly dry it. Beat the eggs well and stir in the other ingredients. Heat a 12-inch non-stick skillet over medium heat. Add the oil and butter, and when the butter stops sizzling, soak two pieces of bread on both sides until moist, and add to the hot fat. Repeat for the remaining bread. Pour any leftover batter over the slices. Fry about 3 minutes on the first side until browned. Flip and continue frying until the second side is done. Serves two. Offer sugar, preserves, maple syrup, or fruit sauce.

Tiny Peas and Pearl Onions Steamed in Butter Sauce

Quickly prepare a versatile side dish from pantry ingredients.
4 oz frozen tiny peas
4 oz frozen pearl onions
1 T chicken or vegetable stock concentrate
1 t butter, cut into small dice
1 T water
1/2 t salt
1 t sugar
1 t tapioca starch
Thaw the peas in cold water and drain. Thaw the onions on a paper towel. Combine the vegetables in a shallow bowl, top with the seasonings, and sprinkle the starch over all. Steam for 4 minutes, mix with tongs and steam another 2 minutes, mix and serve. Serves two. Can be doubled.

Wednesday, April 15, 2020

27 Jewish Family Recipes, As Is

This text file, other than concealing last names, is presented exactly as I received it from my brother-in-law Dan P in 2006. Dan, an accomplished jazz and classical performer, also enjoyed assembling family photo albums and other mementos of our lives. He copied these recipes from handwritten notes that his family used to make traditional Jewish dishes.  These cooks are all long gone but their dishes are still being prepared.

(from Dan P,,,, Jan 20, 2006
Hi A...,
Take a look at these. Evelyn M... is my Mom. Ann G... was my
Grandmother.
Dan


INDEX

1   Grandma G's Virginia Meat loaf
2   Evelynπ's Banana Cake
3   Grandma Morganπ's Donuts
4   Evelynπ's Baked Apples
5   Evelynπ's Brisket
6.  Grandma G's Mandel Bread
7.  Evelynπ's Sour Cream Cake
8   Mocha Squares   Goldie A...
9   Grandma G...πs roast Chicken
10  Blintzes    Grandma G... (They are delicious and easy to make)
11  Matzoh Balls  Grandma G...
12  Lima Bean Casserole   Evelyn M...
13  Pot Lit Jelly  Ann G...
14  Schmaltz    Ann G...
15  Potato Kugel     Evelyn M...
16  Baked Bean Sandwich  ?
17  Giovanna B's Pasta with Basil and Sweet Pepper
18  Risotto   Larry N...
19  Vegetable Soup  Grandma G...sπ
20  Evelynπs Passover Sponge Cake
21  Tzimmes  Grandma G...sπ
22  Baked Stuffed Fish - Grandma G...sπ
23  Passover Chocolate cake - Aunt Irene L...
24  Strawberries Romanoff   Evelyn (for Passover sponge cake?)
25  Babka  Evelyn M...
26  Potato Latkes
27  Kugel Grandma G...

**********************************

Grandma G's Virginia Meat loaf

Beat 3 eggs till foamy
Add 2 1/2 lbs ground beef
          1 tsp salt
           1/4 cup grated onion
           1/4 cup raw oatmeal
          1 cup tomato juice
           pinch pepper
           lawrys seasoning

Make large patty. Put in greased pan.
Bake 1 1/2 hours in 350 oven. donπt cover.

After first 30 minutes baste with 1/2 cup beef bouillon.
Sprinkle top with ketchup and Brown sugar, mushrooms
and pimento slices.

**********************************

 Evelynπ's Banana Cake

6 oz margarine
2 1/4 cups sugar
3 eggs beaten
1 1/2 cups mashed bananas
1 cup chopped walnuts
2 1/4 cups sifted flour
1 1/2 tsp baking soda

Mix baking soda and sour cream separately. Add vanilla and let sit sit.
Cream butter and sugar well. add Eggs, bananas and nuts.
Add flour and mix well. Add sour cream mixture.
Bake 1 hour in deep 9 X 13 cake pan at 350.
Chocolate frosting

**********************************

Grandma Morganπ's Donuts

1 1/2 cups self rising flour
2 eggs
3 TBS melted shortening
1/2 cup milk
1 tsp nutmeg
1 tsp vanilla
2/3 cup sugar and mix until stiff off of spoon
Drop 1 tsp size into grease
1 large coffee can full of crisco (store in fridge)
Brown all over - When done, roll in Powdered sugar


**********************************

Evelynπ's Baked Apples

6 Roman Beauties

  Heat and pour into pyrex:
      1/2 cup lt caro syrup in pot
      1/2 cup brown sugar
       2 TBS marmalade

Core apples and peel down one inch
put apples in upside down
cover with foil
  375 for 30 minutes
Remove and turn over apples
No foil - put back in for 25 minutes and baste


**********************************

Evelynπ's Brisket

For 5 lb roast
1/4 cup red wine vinegar
1 cup Chili sauce
3 TBS brown sugar
2 tsp salt
2 tsp salt
2 tsp lawrys
5 lb brisket
1 cup celery leaves
2 sliced onions

Mix salt, brown sugar, chili sauce, vinegar and seasoning salt together.
Pour over meat and let sit in fridge over night.

Tomorrow - Put in roaster, fat side up. Pour marinade over meat.
Cover with celery leaves and onions all around.

325 oven with foil over pot and baste each hour.
Cool before cutting.
Put gravy in fridge and skim

1 hour per lb for roasting

**********************************

Grandma G's Mandel Bread   Itπs the best

MIX: 1/2 cup  shortening
ADD: 7 eggs
           1 1/2 TBS whiskey
           1 1/2 tsp vanilla
           3 cups flour
               2 cups sugar
               3 tsp Baking powder
               1/2 cup Almonds or walnuts

Cream shortening with sugar.
Add remaining ingredients.
Pour into 4 greased loaf pans 10 1/4 X 3 5/8.
Preheat oven to 350
Bake 35 minutes at 350.
Cool
Slice into 1/2 inch slices
Brush with melted butter
Sprinkle with mixture of cinnamon and sugar
Place under broiler in 350 oven for a few minutes. WATCH !!!!!!!
makes 80 so I usually make 1/2 of recipe


**********************************

Evelynπ's Sour Cream Cake

1/2 lb butter
1 cup sugar
3 eggs
1 1/2 cups flour
1 cup cake flour
3 tsp baking powder
1 cup sour cream
1 tsp baking soda
pinch salt
1 tsp vanilla

TOPPING
1 cup chopped walnuts
1/2 cup Brown sugar
1 1/2 tsp cinnamon

Add baking soda to sour cream and set aside.
Cream butter and add sugar slowly.
Add  eggs one at a time
Sift flour with baking powder 3 times
Add flour and sour cream alternately to mixture
add vanilla
spread 1/2 of mixture in greased and floured pan
cover with topping
Spread remaining batter on top and cover with topping
Bake in Preheated oven 350 for 45 minutes.
Cool


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Mocha Squares   Goldie A...

Cream   1 cup margarine
                1 cup sugar
Add         2 TBS Instant coffee
                 1 tsp vanilla
Add         2 cups flour
                 2 tsp baking powder
                  1/4 tsp salt

Fold in      1/2 cup nuts
                   1 cup chocolate chips

Put in un-greased jelly roll pan
Bake 20 to 25 minutes in 350 oven.
Remove and immediately cut into 48 squares
Cool in Pan


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G's Roast Chicken

Melt 1/4 lb butter
Add Lemon Juice and Wishbone dressing
Dip chicken in mixture. Remove it and let
sit in fridge overnight

Brown each piece on both sides in broiler
Place in roaster (one layer) and cover with
following sauce.

Boil until celery is tender.
4 diced onions
1 carrot
2 stalks celery
accent
salt
1/2 cup catsup

Bake at 325 for 1 1/2 hours
Cover and uncover intermittently for browning


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Blintzes    Grandma G...

Makes 24

BEAT WELL:
    3 MED EGGS
    ADD 3/4 CUP COLD WATER SLOWLY
    BEAT UNTIL SMOOTH
    1/4 tsp SALT

ADD 1 1/4 CUP SIFTED FLOUR
           ANOTHER 3/4 CUP  WATER
BEAT WELL

GREASE PAN WITH OIL
USE CUP TO POUR THIN LAYER TO MAKE
THIN SHELLS. WHEN TOP STARTS SHOWING HOLES
TURN PAN UPSIDE DOWN AND DUMP SHELL ON
PILE.

I DOUBLED THIS RECIPE AND MADE 34.

FILLING:
1/12 CUP FARMER CHEESE
3 OZ CREAM CHEESE
PINCH SALT
2 TSP SUGAR (or more)
1 EGG
FEW YELLOW RAISINS

PUT A TABLESPOON OF FILLING ON EDGE OF SHELL.
MAKE A FOLD OVER THE FILLING AND FOLD SIDES IN. JUST ROLL IN TOWARDS
FAR EDGE. EASY.

**********************************

Matzoh Balls  Grandma G...

2 Eggs Beaten
salt
1/2 cup matzoh meal
1 TBS schmaltz
refrigerate at least an hour
boil in salted water 45 minutes

Donπt look in pot during cooking
6-8 people


**********************************

Lima Bean Casserole   Evelyn M...

1 large diced onion
1/4 golden pepper diced
1 piece celery diced
4 oz can mushrooms
1 can tomato soup
2 cans seaside Lime Beans drained
4 TBS corn oil
1 TBS sugar
Salt, pepper, celery salt to taste

SautÈπ vegetables in oil
add mushrooms and tomato soup
simmer for 5 minutes
Pour sauce over drained beans
Bake in 350 oven about 2 1/2 hours

**********************************

Pot Lit Jelly   (Ground Eggplant Appetizer) Grandma G...
(Dec 31, 2005 - I just made this today)

1 egg plant
salt
pepper
1 green pepper
1 carrot
olive oil - about 1 tsp


use fork to make holes in eggplant.
Cover a cookie sheet with tin foil.
Place eggplant on it.
Bake eggplant about 1 hour at 350.
It should be flat and oil will run out

Peel eggplant.
Put eggplant, pepper and carrot through grinder.

Add salt and pepper and a little oil
Mix

**********************************

Schmaltz    Ann G...

Chicken fat
pepper
onion


Cut up fat
Put in frying pan over slow fire
Cover but leave a crack
Grate in onion and a little pepper

After frying there are crunchy hunks of fat called
gribeness that are the best part.


**********************************

Potato Kugel     Evelyn M...

4 large baking potatoes - peeled and hand grated
1 large grated onion
4 eggs
4 level TBS flour
2 tsp salt
dash pepper
1/2 cup oil

Heat oil in 2 quart casserole or steel
frying pan at 450.

Mix all ingredients and put in hot oil. Spattering!
Bake at 400 for 1 1/2 to 2 hours. very brown.

Serves 7-8

**********************************

Baked Bean Sandwich

Mash 1 cup beans
Add 2 tsp catsup
1 TBS melted butter
1/4 cup minced onion or celery
Seasoning
Spread on dark bread

You can use bacon

**********************************

Giovanna B's Pasta with Basil and Sweet Pepper
This is the best!

7 oz pasta
3 TBS oil
1 medium red or yellow pepper
1 clove garlic
1/3 cup water
Knorr chicken bouillon
2 TBS fresh Basil
1 TBS red wine vinegar

In skillet - heat oil and add garlic and pepper.
SautÈ 3 minutes

Add water, bouillon & basil & bring to boil.
Reduce heat and simmer 4 minutes.
Remove from heat.
Add vinegar and pour on Pasta

**********************************

Risotto      Larry N...

5 cups homemade beef broth  (or 1 cup canned plus 4 cups water)     You
will only need about 1/2 cup of it.
3 TBS butter
3 TBS pancetta chopped fine
1 1/2  tsp garlic chopped fine
1 1/2  tsp chopped rosemary
1 1/2  tsp chopped sage
1/4 lb ground beef chuck
salt
freshly ground black pepper
1 1/2 cups red barolo wine - can substitute barbaresco
2 cups arborio risotto rice
1/3 cup freshly ground Parmigiano -Reggiano  cheese
plus additional cheese at table.

Bring broth to slow simmer
Put butter in separate pot. Put in pancetta
and Garlic. Use medium heat and stir a lot.
When garlic is pale golden put in rosemary
and sage and cook and stir for only a few
seconds.
Add ground beef and crumble it a lot with fork.
Brown and coat it well
Add salt and be generous with pepper.
Pour in 1 cup of wine and simmer until itπs
just a film on the bottom.
Turn up the heat and add rice. Stir until coated.
Add 1/2 cup of the broth and let it cook. Stir often.
When rice is about done, but still rather firm, about
25 minutes, add remaining wine and finish cooking,
stirring constantly until wine has evaporated.

Take off heat, add 2 TBS butter and cheese and stir.

**********************************

Grandma G's Vegetable soup

Soup bone
1 lb flank
2 quarts water
2 carrots
1 cup split peas
1/2 cup barley
Lime beans
1 can mushroom soup
Salt
Pepper
Onion

Cook 2 hours

**********************************

Passover Sponge Cake   E's

Beat together 6 egg yolks and 2 whole eggs

Add - 1 1/2 cups sugar
            1/2 Lemon juice and rind
             1/2 orange  juice and rind

Put 2 TBS cake meal in a cup.
Add potato starch in same cup to make
1 scant cup. Sift 3 times.
Add flour to egg mixture.

Beat 6 Egg whites (quite stiff).
Fold yolk mixture into beaten egg whites.

Bake in un-greased tube pan 1 hour. Electric stove.

350 10 minutes
325 for 50 minutes

Serve with fresh strawberries on top

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Tzimmes
Grandma G...sπ

Cook 3 bunches carrots in salted water until almost
tender. 25-30 minutes.

Slice diagonally and place in roaster with 2 lbs chuck and 3 marrow
bones, salt, and water to half cover.

Cover with  1/2 cup sugar
                     1/2 cup brown sugar
                     1/2 cup honey
                      juice of 1 lemon
Cover and and bake at 350 for 1 hour or more.
Turn to 325

**********************************

Baked Stuffed Fish
Grandma G...sπ

2 whitefish  1/1/2 lbs each

Stuffing:
1/4 cup butter
1/4 cup minced onion
1/4 cup celery
1/4 to 1/2 cup fresh sliced mushrooms
1 TBS minced parsley
2 cups crushed salty crackers
1/4 tsp poultry seasoning

SautÈπ in butter: celery, onion till golden brown.
Add mushrooms and cook 3 minutes.
Add remaining ingredients.
Season inside of fish and stuff.
Bake with Lemon Juice, melted butter and parsley flakes.
Use sliced lemons
Bake uncovered at 500 for 10 minutes.
Then 10 minutes per pound at 400.

**********************************

Passover Chocolate cake - Aunt Irene L...

9 eggs
Beat Whites
add 1 1/4 cup sugar

Beat yolks
Add small amount of whites to them
Add 1 tsp vanilla
2 1/2 squares melted chocolate
Fold into egg whites
-------------------
mix together 1 cup of chopped nuts
2 TBS potato starch

Bake at 350 for 45 minutes

**********************************

Strawberries Romanoff
Evelyn (for Passover sponge cake?)

2 quarts berries sugared
1 pt vanilla ice cream
1/2 pt whipping cream
juice of 1 lemon
2 oz cointreaux
1 oz bicardi rum

whip ice cream slightly and fold in whipping cream.
add lemon juice and liquors and pour over
sugared berries.

**********************************

Babka
Evelyn

Cream 3 egg yolks with 1/2  lb butter or margarine,
add 2 tablespoons sugar, and 2 1/2 cups all purpose flour after sifting
  plus 1 tsp salt.

Dissolve 2 pieces of yeast thoroughly in 1/2 cup luke warm milk.
Mix all this together (it will be quite moist) then refrigerate
overnight.

Next day, divide dough in half and knead slightly.
Roll out 1 piece at a time 1/8≤ thick.

Spread with meringue (be sure your egg whites are at room temperature.
3 egg whites beaten until slightly firm, then add 1 cup of sugar.

Spread meringue on dough; sprinkle with chopped nuts, raisins, (grated
orange rind if you wish} and cinnamon.

Lay each roll overlapping in a greased 9 X 10≤ tube pan.

Allow to rise for 3 hours in a warm place. Sprinkle with cinnamon,
sugar and nuts on top.

Then place in a 325 to 350 degree oven for 1 hour or when really brown.
Delicious.

**********************************

Potato Latkes    Dan P,,,

2 eggs
5 grated, drained potatoes for 2 people (15 Latkes)
1 grated onion
1 tsp salt
1/4 tsp pepper
Matzah meal
cooking oil
butter

Peel and grate potatoes and onion
Drain them in colender
Beat eggs and add to potatoes
Add salt and pepper
Add Matzah meal to thicken so you canπt see any liquid

Fry in oil and butter until brown
Blot with paper toweling to remove oil

Serve with sour cream, apple sauce or cinnimon and sugar

**********************************

Kugel
 Grandma G...

1 cup long grain rice cooked to directions
5 eggs
pinch of salt
1/3 cup sugar
1 tsp vanilla
1/2 cup raisens
1 quart milk
1/4 lb butter

Mix all ingredients except butter together in a large bowl.
Melt butter in utility pan 9 X13. Pour half of butter into rice
mixture, leaving remaining butter in pan. Pour rice mixture in pan.
Bake 1 hour in 350 oven.
Makes 12 servings


Monday, April 13, 2020

Chewy Chocolate Chip Cookies


C
OVID-INSPIRED. April, 2020. No-butter recipe adapted from online examples. A new mixing method to prepare the dough has replaced the customary method. The use of a kitchen scale is assumed.

2 eggs
1 T water
330 g dark brown sugar
100 g white sugar
2 t vanilla
1 t baking soda
1/2 t baking powder
1/2 t salt
213 g vegetable oil
312 g flour
300 g dark chocolate chips
Beat the eggs and water in a large bowl. Whisk in the brown sugar and then the white sugar. Stir in baking soda, baking powder, salt, and the vanilla. Whisk in the oil until completely blended. Stir in flour with a rubber spatula and when incorporated, fold in the chocolate chips. Chill dough for 30 minutes in the refrigerator. Preheat oven to 350 F (177 C). Drop level scoopfuls from a #30 disher (32 ml or 1.07 oz) onto a dark, lightly greased baking sheet about two inches apart. Bake 9 minutes and remove immediately to a wire rack to cool. Permit the baking sheet to cool between batches. Store in an airtight container to retain chewy texture. Yields about 32 cookies.

Saturday, April 4, 2020

No-Knead Sandwich Bread

No-Knead Loaf Has a Soft Crumb
Isolate and bake. COVID Inspired. April 3, 2020.
Adapted from https://www.youtube.com/watch?v=XIxAWabmkbc

250 ml warm water + 150 ml cool water
1 t active dry yeast
1 T sugar
2 t kosher salt
525 g all-purpose flour plus extra for dusting
1 T vegetable oil
In a large bowl, add warm water (110 F, 43 C), sugar, salt, and sprinkle on yeast. Stir slowly with a stick or spoon handle. After 5 minutes, add the cool water. Stir in the flour, and when incorporated, add the oil, turning the dough over a few times to combine. Cover with plastic film and proof 4 hours in a warm place (about 80 F, 27 C). An oven with the light on is ideal. With the stick, degas, pull, stretch, and fold the dough, sprinkling flour on the outside to prevent sticking. Tip it into a greased 5x9 metal loaf pan and cover with plastic film. Proof a second time for about another hour, until dough rises an inch above the rim. Brush the top generously with olive oil, and bake in a preheated 400 F (200 C) oven for 40 minutes or until top is browned. Turn the loaf out onto a wire rack and let cool before slicing.

Tuesday, March 31, 2020

Pantry Pita Pizza

Put together from ingredients on hand. Wonderfully musical when spoken, this dish was COVID-inspired on the Ides of March, 2020.
2 pita loaves
1 T olive oil
2 T olive tapenade
1/2 c hummus
1/2 c diced tomatoes, canned or fresh, drained
1/4 c ripe black olives, coarsely chopped
1/4 c feta cheese, crumbled
onion powder
oregano
crushed red pepper
Steam the pitas until soft in the microwave under a moist paper towel or cloth. Preheat toaster oven to 400 F. Pour a tablespoon of olive oil into the oven pan and use it to coat both sides of the pitas. Divide the ingredients on each loaf. Spread tapenade on each, then the hummus thickly, and then distribute the cheese, tomatoes, olives, and the seasonings to taste. Bake 12 minutes or until thoroughly heated through. Serves two.

Wednesday, March 25, 2020

Beef Vegetable Soup

Developed February, 2020 as a blending of familiar ingredients enriched with beef left over from an earlier meal or purchased at the deli.
2 T vegetable oil
1 c coarsely chopped green cabbage
1/2 c chopped onion
1/2 c diced celery
1/2 c diced carrots
1 c diced potato
2 T tomato paste
1 medium tomato, coarsely chopped
4 oz white or brown mushrooms, thinly sliced
1 t minced garlic
2 c hot water
2 t salt
1/2 t pepper
2 c beef stock (Better than Bouillon™ is good)
1 14.5 oz can seasoned black beans (Bush's Cuban™ is good)
2 green onions, sliced
1 T porcini powder
1/2 t fish sauce
4 oz cooked lean beef
Spread potato, carrots, cabbage, celery, and onion on a large plate. Salt lightly, cover and microwave on high for 5 minutes or until noticeably softened. Vent carefully. Heat the oil in a 3-quart saucepan over medium high and add the tomato paste. When darkened, stir in the garlic and, after 30 seconds, add the blanched vegetables, the tomato, and the mushrooms. Cook until reduced and colored. Stir in the beans, stock, and the water. Heat to a fast simmer for 20 minutes, with occasional stirring. Stir in the beef and heat through. Serves four. Ripped and torn croutons make a nice side.

Beef Shank Braised in Red Wine with Root Vegetables

Developed March, 2020. This hard-to-find, economical cut was purchased at La Superior Carniceria, a Mexican supermarket in Durham during an OLLI 'Foodie Field Trip, an activity now on hold until the pandemic is brought under control.

Beef Shank Braised in Red Wine with Root Vegetables
4 cross-cut beef shanks
1 large onion sliced through the root into eighths
2 ribs celery, cut obliquely into large pieces
4 carrots, roll-cut into large pieces
1 T minced garlic
3/4 c red wine
1/4 c ketchup
2 T tomato paste
2 c hot beef stock
2 bay leaves
8 peppercorns
3 allspice berries
2 T paprika, divided
1 lb thin-skinned potatoes, quartered lengthwise
Preheat oven to 340 F. Salt shanks well, dust both sides with flour, and snip the outside fascia to prevent curling. Arrange meat in the bottom of a covered roaster and top with vegetables, wine, ketchup, spices, and stock. Dust generously with paprika. Roast 25 minutes. Turn meat and vegetables, cover, lower heat to 315 F, and roast for 30 minutes.  Turn, add the potatoes, dust with paprika, and continue roasting covered until the meat is fork tender, about another hour. Replace water as it's lost. Variations: Omit potatoes and serve over egg noodles, or substitute beef cheek or shoulder for shank.