Ben's BLT salad

Recorded December, 2018. Everybody's favorite sandwich without the bread. A Family Favorite.

2 c iceberg lettuce, cut into large cubes
4 strips of ‫crispy bacon‬, crumbled
1 large ripe tomato, cut into large pieces
2 T mayonnaise
1 T milk (or water)
1/2 t salt
freshly ground pepper

Assemble lettuce, tomato, and bacon in a bowl. In a small bowl, mix mayonnaise, milk, and seasonings together and dizzle on salad. Toss gently to coat. Serves two or three.

Stuffing for Roast Turkey

Recorded November, 2015. A Family Favorite over many generations for Thanksgiving or any other holiday dinner. This recipe will stuff a 12 to 14 pound bird.

24 oz loaf hearty white sandwich bread (Arnold’s Country White™ is good)
1/2 c soft margarine or butter
1 medium onion, diced
1 carrot, diced
1 rib celery, diced
4 oz mushrooms, chopped
2 sprigs of fresh thyme or 2 t dry
about 3/4 c turkey or chicken stock
salt and freshly-ground pepper

Cube and toast the bread according to the method described here, and set aside in a large bowl. In a large skillet, melt fat over medium heat. Add vegetables and thyme, and sauté gently until tender; remove thyme. When vegetables and bread are cool, combine them. Add stock by the half-cupful, tossing gently after each addition until mixture is moist but still a bit dry since it will pick up moisture during roasting. Season to taste with salt and pepper. Pack stuffing loosely into front and rear cavities and close with pins and butcher's twine.

Poached Chicken

Adapted from Julia Child's original recipe (Mastering the Art of French Cooking, Volume II). A one-pot supper that is light but satisfying, a Family Favorite for more than 40 years. 

2 breasts with attached ribs plus 4 bone-in thighs, about 4 lbs total
3 T butter
4 large carrots, peeled and cut into large diagonal pieces
1 large white onion, cut through poles into large wedges
3 ribs celery, cut into large diagonal pieces
1 leek, cleaned of soil and sliced across
2 c chicken stock
1 c dry white wine
1 t dry tarragon
salt and pepper

Skin chicken parts and trim away all visible fat. Heat a large heavy pot over medium, and add the butter. When sizzling stops, stir in the vegetables, and saute for five minutes. Add chicken, cover, and turn off heat for 5 minutes. Add stock, wine, and tarragon. Return to a simmer for 45 minutes. Season to taste with salt and pepper. Serve over steamed white rice in a deep bowl, along with the vegetables and broth.

French Dip Beef Sandwiches

Recorded December, 2015. Prepared many times over the years. A Family Favorite. Easy, fast, and satisfying. Trimming the bread leaves more room for filling and reduces calories from carbohydrates.

6 oz mushrooms, thinly sliced
1 t minced garlic
2 T olive oil
1/2 t salt

Jus (see Recipe)

1 lb loaf artisanal French bread
12 oz thinly-sliced deli roast beef, rewarmed in the jus 

Sauté the mushrooms in olive oil until they are browned, stir in the garlic and salt, and cook a few minutes more. Re-heat the beef slices in the warm jus. Crisp the loaf in moist 350 degree F (180 C) oven for six minutes. Slice the loaf into four sections, and then each section lengthwise. Remove V-shaped pieces from top and bottom and set aside for another purpose. Spoon a quarter of the sauteed mushrooms into the bottom half, pile on a quarter of the warm beef, and top the sandwich. Press down and slice in half on the diagonal. Plate with a bowl of jus for dipping. Variation: Substitute sauteed onions for the mushrooms.

Candied Sweet Potatoes

Recorded Fall, 2015. Family recipe used for decades. Baking in the skin rather than boiling keeps out water and concentrates the flavor and sugars, and is more easily controlled.

3 large sweet potatoes
3 T (50 g) butter
1/4 c (50 ml)  brown sugar
1/4 c (50 ml) water
2 t (10 ml) lemon juice
1 t (5 ml) ground cinnamon
salt and pepper
1/2 c (125 ml) walnut pieces

Choose sweet potatoes that are straight and uniform in width. Prick potatoes all over with a fork to release steam and microwave on high (@1250 W) until just soft, about 12 minutes, but do it in steps since they cook quickly toward the end. They will emit steam and juice when done, but don’t overcook. Texture should be soft but not mushy. Alternatively, bake the potatoes directly on the rack at 325 degrees F (165 C). When cool, peel off the skins, slice lengthwise and then into 3/4 inch thick (~2 cm) half-rounds. Heat the butter, sugar, and water in a medium non-stick skillet, stirring to form a syrup. Arrange the potato slices in the hot syrup, add the cinnamon, nuts and lemon juice and cook slowly uncovered, until tender, about 30 minutes, replacing water as it’s lost. Cover and keep warm until serving. Serves 6 to 8.

Poached Chicken

Adapted from Julia Child's original recipe (Mastering the Art of French Cooking, Volume II). An easy one-pot supper that is light but satisfying, a family favorite for more than 40 years. 

4 lb fryer, cut up, or breasts with attached ribs plus bone-in thighs
3 T butter
4 large carrots, peeled and cut into large diagonal pieces
1 large white onion, cut through poles into large wedges
3 ribs celery, cut into large diagonal pieces
1 leek, cleaned of soil and sliced across
2 c chicken stock
1 c dry white wine
1 t dry tarragon
salt and pepper

Skin chicken parts and trim away all visible fat. Heat a large heavy pot over medium, and add the butter. When sizzling stops, stir in the vegetables, and saute for five minutes. Add chicken, cover, and turn off heat for 5 minutes. Add stock, wine, and tarragon. Return to a simmer for 45 minutes. Season to taste with salt and pepper. Serve over steamed white rice in a deep bowl, along with the vegetables and broth. Serves four as a main course.

Dry Garlic Ribs

 

Dry Garlic Ribs, Dirty Rice, & Pan-Roasted Green Beans

Recorded Feb, 2015. This dim sum appetizer has been developed over the years from a recipe in a simple cookbook sold by a Chinese grocery in Victoria, BC. Sadly this lovely book is lost and so this recipe has been reconstructed from memory. Either cut the ribs with a heavy cleaver or have the butcher cut up the ribs.

1 lb (450 g) pork ribs, cut into bite size pieces
5 T (75 ml) corn starch, divided
1 t (5 ml) sugar
1/2 t (2 ml) granulated garlic
2 T (30 ml) soy sauce
2 t (10 ml) dark sesame oil
vegetable oil
1 to 2 T (15 to 30 ml) garlic, finely minced

Place the ribs in a bowl, and dust on 3 tablespoons of the corn starch, the sugar, and granulated garlic. Toss to cover thoroughly. Sprinkle the soy sauce over the ribs. Mix until ribs are covered completely. Heat a wok over medium-high heat for 6 minutes. Add two tablespoons vegetable oil to the wok. When smoking hot, cautiously add the rib pieces one by one. Stir fry until nicely colored, 8 to 10 minutes. Lower heat and cover tightly. Steam 30 minutes, turning occasionally. When tender, sprinkle on final 2 tablespoons corn starch, mix well, and remove the ribs to a bowl. Discard all but one teaspoon fat, raise heat to medium-high. Add the garlic and stir fry until it begins to color. Add back the ribs. Fry the ribs and garlic, turning frequently until the ribs are crispy and coated with toasted garlic. Serves 4 as an appetizer.

Fish Steamed in Ground Bean Sauce, Scallions, and Ginger, Chinese style

First prepared in Seattle, 1968, from a recipe book published by a Victoria, BC grocery. Steaming is a traditional method in Chinese cuisine. Its many virtues include fuel economy, protection from drying and over-cooking, speed, and conserving nutrients. Any Asian grocery stocks (in jars or cans) ground (brown) bean sauce. It is salty and savory but not spicy.

12 oz fish filets (flounder, tilapia, catfish, pollock, cod, or similar fish)
1/4 c (60 ml) ground (brown) bean sauce
4 to 6 scallions (green onions), cut in half lengthwise
2 t ginger root, peeled and finely diced

Arrange the fish in a single layer in a dish with deep sides to capture the flavorsome juices formed during cooking. Spread the bean sauce, and distribute the scallions and ginger artfully. Steam for 15 to 25 minutes depending on the thickness of the fillets. Serve with steamed rice, topping each serving with the pan liquor and the aromatic vegetables. Serves four, as part of a family-style meal.

Baked Oatmeal

Recorded January 4, 2014. Adapted by Laura from an online recipe. Prepared many times. A Family Favorite. Can be prepared the night before and reheated for breakfast.

1/3 c butter, melted and cooled
2 large eggs
3/4 c brown sugar
1-1/2 t baking powder
2 eating apples, cored, peeled, and coarsely chopped
1/3 c raisins
1/4 c pecans or walnuts, coarsely chopped
1-1/2 t vanilla
2 t cinnamon
1/4 t salt
2 c milk
3 c rolled oats

Preheat oven to 350 degrees F (177 C). In a large bowl, beat eggs well. Stir in the sugar, baking powder, vanilla, cinnamon, and salt. Whisk in the butter, then the milk, stir in the oats, followed by the fruits and nuts, mixing well after each addition. Spread the mixture in a well-greased 9x13 inch glass baking dish (1-1/2 liter), and bake for 35 to 45 minutes until set in the middle. Serve warm, topped with a plump pillow of low-fat vanilla yogurt or with warm cream or milk. Keeps well, tightly wrapped, in the refrigerator. Variation Substitute fresh blueberries for raisins, or fresh peaches for apples. Serves 8.

Fruit Smoothie

Prepared many times over the years. A Family Favorite. Makes a nourishing and tasty quick breakfast or a wholesome in-between-meals snack.

2 c low-fat vanilla yogurt
1 large very ripe banana cut into large pieces
1/3 lb (150 g) each fresh or fresh-frozen ripe pineapple, cantaloupe, and berries (strawberries, blueberries, cherries, or blackberries)
fruit juice to adjust thickness (apple cider or orange juice)
sugar to taste

Add the yogurt to the jar of a blender. Partly defrost each of the fruits by rinsing briefly under cold running water in a colander. Drain each fruit well and add with the banana pieces to the blender jar. Mix by hand with a spatula with the power off. Cover, blend with pulses at successively faster speeds, using the spatula to ensure thorough mixing. Finish by blending on top speed for 1 minute. The volume will increase as air is incorporated. Blend in fruit juice to adjust thickness for pouring. Taste for sweetness, blending in sugar in small amounts, aiming for a balance between sweet and tart.

Deviled Eggs

Developed April, 2008. Just another deviled egg recipe but when served at parties they go fast. A Family Favorite.

8 hard boiled eggs
approximately 1/3 c mayonnaise
1/4 t yellow mustard
1/8 t onion powder
1 t dill relish
1-1/2 tsp salt, divided
1/8 t hot pepper sauce
paprika, for garnish

To prepare the eggs, place them in a medium sauce pan, cover with cold water, and add a teaspoon of salt to prevent cracking of the shells. Heat over medium high until a slow boil, cover, and turn off heat. Let stand 18 minutes, drain, cool in cold tap water, carefully shell and chill the eggs. When cold, split the eggs lengthwise with a sharp knife. Remove yolks to a small bowl, and arrange the egg white halves on a platter. Crumble the yolks with a fork until fine, mix in the mayonnaise, and then add the other ingredients. Using two spoons, fill the egg whites with the yolk mixture, garnish with paprika, cover and chill. Yields 15 halves (the cook gets one 'for testing').

How to Roast a Small Butterball™ Turkey

Small Butterball Turkey™ after Roasting

Prepared November 23, 2013 for a pre-Thanksgiving family gathering. The method closely follows the meat packer's recommendations. Butterball™ turkeys are brined with a salty broth-vegetable oil emulsion, which accounts for the moistness, tenderness, and reliability. DrDaddy's mom always roasted BB's after she stopped keeping glatt Kosher and never served a bad one.

10 to 12 lb Butterball™ turkey, safely thawed, carefully rinsed, pin feathers pulled, cool but not cold, wings tucked under, unstuffed

vegetable oil

2-inch-deep roasting pan
flat roasting rack

Thoroughly pre-heat the oven to 325 degrees F (160 C). Position the rack in the lower third. Dry outside of bird with paper towels. Spread vegetable oil generously by hand all over the bird. No other seasoning is needed. Breast up. Fold the neck skin under the bird, and close the vent with a slice of bread to keep the interior moist. Place the pan toward the rear of the oven. Roast undisturbed for one hour. Turn 180 degrees, and return to oven. After another hour, lightly tent the breast with aluminum foil to protect the white meat from overcooking. Return to oven. Remove in 30 minutes and check the temperature deep in the thigh and breast. The recommended internal temperature is 175 to 180 degrees F (about 80 C) but many prefer turkey less well-cooked. They aim for 165 F (75 C). Remove from oven, discard the foil and let cool 20 to 30 minutes before carving. Serves 8 to 10 generously.

Linguine with Clams and Broccoli in Wine Sauce

Developed March, 2013. Variation on a Family Favorite. The dish comes together very quickly, boiling the pasta being the slowest step.

4 T olive oil, divided
2 large cloves garlic, sliced thinly
3 6.5 oz cans minced or chopped clams with reserved clam juice
2 c broccoli florets cut into bite-size pieces
6 oz dry white wine
1/2 T fish sauce (optional)
1/4 c chopped flat-leaf parsley
1 lb linguine, cooked al dente, about 7 minutes
1/3 c grated Parmesan cheese

Start four quarts of salted water to boil over high heat in a large saucepan. Arrange broccoli pieces on a plate, mist with water, season with salt, cover, and microwave on high for 5 minutes. Uncover and set aside to cool. Start the pasta cooking and heat a 12-inch stainless-steel skillet over medium. Add 3 tablespoons olive oil. When shimmering, add garlic, cook 30 seconds, and add the wine. Reduce by half, add the canned clams and clam juice, fish sauce, and the broccoli. Heat to a fast simmer and add the drained linguine, reserving some pasta water. Cook slowly, tossing gently with tongs until most of liquid is absorbed, adding reserved pasta water as needed. Drizzle on the remaining olive oil and a few drops of fish sauce. Sprinkle the cheese, and gently toss with tongs to combine. Serves 4 to 6.

Half a Chicken Soup

Conceived and first prepared March 22, 2013. Reverses the usual order and method of cooking. Speeds up process by using supermarket rotisserie chicken. Yields a rich, flavorsome stock, low in fat and carbohydrates, packed with tender vegetables and egg noodles, and plenty of meat in about an hour.

3 qt (3 liters) cold water
1 large yellow onion, peeled but whole
2 medium parsnips, peeled and cut into large pieces
4 medium carrots, peeled and cut into large pieces on an angle
celery leaves, if available, coarsely chopped
2 ribs celery, cut into large piece on an angle
fistful of parsley, tied into a tight bundle with kitchen twine
1 large bay leaf
8 peppercorns
2 allspice berries
4 whole gariic cloves, lightly crushed

1/2 of a 3 lb (1.4 kg) rotisserie chicken, cut into serving-size pieces, skin and fat discarded, along with the juices within the package

8 oz (225 g) extra-wide egg noodles, boiled 4 minutes in two quarts of salted water, and drained

Place the water and onion in a six-quart saucepan or Dutch oven over high heat. Cover and bring to a boil. Prepare the parsnips, and after 5 minutes, add them and the parsley, garlic and spices. Reduce heat to a fast simmer. Prepare the carrots, celery, parsley, and add them after 6 minutes. Cook until the vegetables are about two-thirds done, as tested with the tip of a paring knife. Transfer the carrots, onions, parsnips, and, optionally, the celery, to a saucepan or large bowl. Pour the stock through a wire strainer into the pan and discard the debris. Return vegetables and stock back to the larger saucepan and add the chicken pieces. Prepare the noodles in the smaller saucepan, add them to the soup, and reheat. Continue to simmer slowly for 10 minutes to finish cooking the noodles and to let the flavors mingle. Serves four to six. Variation: Use matzo balls rather than egg noodles.

Roasted Vegetables II

Prepared October 19, 2012. Accompanied grill-roasted turkey breast and mashed potatoes and gravy. A Family Favorite.

1 large sweet onion
1 large red sweet pepper
2 large portobello mushroom caps
about 1/4 c olive oil
1 t dark sesame oil
1 T balsamic vinegar
2 to 3 T soy sauce
1/4 t garlic powder
1/2 t sugar
1/2 t smoked paprika (optional) 
1/4 t ground black pepper

Preheat a toaster oven to 425 degrees F (218 C). Peel the onion and cut into 1/2 inch (1.3 cm) thick slices parallel to the equator, and separate into rings. Remove the seeds and membranes from the pepper and cut into 1/2 inch (1.3 cm) by 1 inch (2.5 cm) strips. Remove the stems, wipe the outside of the caps with a moist cloth, and slice the mushrooms into 1/2 inch (1.3 cm) wide strps. Place the vegetables in an 8 X 8-inch (20 X 20 cm) metal baking pan. Drizzle on the olive oil and toss the vegetables with tongs. Add the other seasonings and toss until well-coated. Roast uncovered for 30 minutes. Toss, and return to the oven for another 10 to 15 minutes, until the vegetables are nicely colored and tender. Serves 4 to 6.

Vegetarian Lasagna

Recorded December 3, 2000. A bit naive but still serviceable.

4 eggs, lightly beaten
4 oz feta, crumbled
4 oz shredded mozzarella
2 oz grated Parmesan + 1 oz
1 lb ricotta
1 10-oz package frozen chopped spinach, thawed and squeezed dry
2 t Italian herbs
1 t fennel seed
1/2 t garlic powder
salt and pepper
1 28-oz can prepared marinara sauce
1 small can sliced mushrooms, drained
1 lb lasagne, boiled according to package, blanched in cold water, and drained
1 small can sliced ripe black olives, drained

Beat the eggs in a large bowl, stir in the ricotta until smooth, then stir in the cheeses, spinach, and seasonings. In a 2 qt (about 2 L) rectangular glass baking pan treated with cooking spray, place a small amount of sauce on bottom. Cover bottom with a layer of noodles. Spread half the cheese mixture over the noodles. Add a second layer of noodles, and spread half the sauce and sprinkle on the olives. Add the next layer of noodles, and spread the rest of the cheese mixture. Add the last layer of noodles, spread on sauce and distribute the mushrooms. Sprinkle with remaining Parmesan. Cover with foil treated with cooking spray, and bake at 350 F for 60 - 70 minutes. Cool 15 before slicing and serving. Serves 6 to 8 generously. Pairs nicely with a tomato-avocado salad.

Chicken Enchiladas

First prepared July, 2012, and many times since. A Family Favorite. Developed from a family friend’s hand-written recipe. The dish is distinguished by using a sour-cream enriched velouté to cover the filled tortillas rather than a sauce based on tomatoes. After baking, it comes to the table as a casserole of hearty flavors and solid nourishment.

Sauce

1/4 c (125 ml) each butter and olive oil
1 c (250 ml) white onion, chopped
2 to 4 jalapeño peppers, ribs and seeds removed, finely diced
3 cloves of garlic, finely chopped
1/4 c unbleached all-purpose flour
2 c (500 ml) chicken stock
1 c (250 ml) sour cream
1 T (15 ml) lemon juice
1 t (5 ml) salt

12 corn tortillas  

Filling

8 oz (240 g) cooked boneless chicken, shredded
1/2 c (125 ml) grated queso cotija cheese (or romano)
1/4 c (60 ml) chopped green onions
1/4 c (60 ml) chopped cilantro
1/4 c (60 ml) chopped parsley

6 oz (175 g) shredded Mexican-style cheese blend

Heat oil and butter in a heavy saucepan over moderate heat, add the onion and peppers, and cook about 5 minutes until soft but not browned. Add the garlic, and when fragrant, stir in the flour, and cook for 1 minute. Gradually stir in the chicken stock, and heat with stirring until the sauce boils and thickens. Off heat, stir in sour cream, lemon juice, and salt. Moisten the filling with a 1/2 c (125 ml) of the sauce, and pour half of the remainder into a greased 9x13 inch (23 x 33 cm) glass baking dish. Soften the tortillas in the microwave under a damp paper towel. Place a twelfth of the filling in a tortilla, roll up, and arrange in the baking dish, seam side down. Continue until all the tortillas are filled. Pour remaining sauce over the tortillas. Sprinkle the shredded cheese on top and bake uncovered 25 minutes at 425 degrees F (220 C) until the cheese melts and is lightly browned. Let cool 10 minutes before serving. Garnish each serving with chopped green onions if desired. Serves 4 to 6. Suggested side: slices of ripe tomato and avocado dressed in lime juice, olive oil, salt and cumin.

Grilled Baby Back Pork Ribs

St. Louis-cut Spare Ribs for a Recent Gathering

Recorded July 16, 2012. Prepared this way for many years. A Family Favorite.

1 slab of pork back ribs, about 3 lbs
3 T  general purpose dry rub
heavy duty aluminum foil

Preparation. Prepare ribs by rinsing, peeling off the membrane that lines the bony side, and cutting and scraping away as much visible fat as practical. Dry with paper towels. Cut between the 6th and 7th rib to yield two half-racks, easier to handle during cooking. Season the meaty side and rub in well. Marinate in the cold for 2 to 12 hours covered with plastic.
Grilling. Start a hot fire in a large kettle grill (Weber or similar) with about 3 quarts (3 L) of briquettes. When red-hot, push the coals to one side of the grate, and preheat and clean the grill. Start with meat side down directly over coals, grill for 2 to 3 minutes until beginning to color. If it flames up, move immediately to the 'cold' side of the grill to let the flare die down. Turn and continue to grill over hot fire, turning occasionally until both sides are nicely colored. Move the meat to the cold side of the grill, and cover tightly, and close top and bottom vents half way. Roast for about 10 minutes, turn and rotate the meat, continuing to roast and turn for a total of 35 to 40 minutes. Double-wrap each piece tightly in foil and return to the grill, with the vents closed. Let the meat steam for another 20 minutes. Let each bundle rest off-heat for 10 minutes before dividing into individual ribs. Variation: Add a tablespoon of soy sauce and a pinch of dry rub to each aluminum foil bundle before returning to grill. 
Serves 3 to 4. Suggested sides: all-american potato salad, onion-cucumber salad, kasha, white bean salad.

Crusty Garlic Bread

Garlic Bread on a Homemade Server

Recorded April 11, 2012. A Family Favorite for decades. Great with robust pasta dishes, salads, or soups. For a similar product prepared in a skillet, see this recipe.

Italian or French bread, sliced 3/4 inch (2 cm) thick at 45 degrees
low-fat soft margarine or softened butter
granulated garlic
Parmesan cheese, grated or shredded

If the bread is a bit stale, mist slices lightly with water (see Hint) and turn over. Spread margarine or butter on each slice. Dust on garlic, and mix into margarine with a spatula or knife. Sprinkle on the cheese, and press it into the seasoned margarine. Arrange on a metal pan, and broil in a toaster oven until nicely browned, about 5 minutes. Serve in a basket, loosely covered to keep warm.

Hint: An adjustable plastic spray bottle filled with water often proves handy in the kitchen.

Cabbage Rolls (Golumpki)

A large cabbage yields about 2 dozen golumpki

Recorded October 15, 2008. A Family Favorite.

Filling

1-1/4 lb lean ground beef
2-1/2 c cooked rice
1 egg, beaten
1 medium onion, finely chopped
1 T minced garlic
2 T vegetable oil
salt and pepper

1 large head of green cabbage

Sauce

1 15-oz can tomato sauce
3 T brown sugar
1-1/2 T lemon juice
1 medium onion chopped
1/2 c green pepper chopped
salt and pepper to taste

Saute the onion and garlic in oil until soft and clear. In a large bowl combine with the other filling ingredients and set aside. Combine the sauce ingredients in a bowl, mix thoroughly and set aside Bring a large pot of salted water to a boil. Cut deeply through the leaves at the base of the cabbage and place the head in boiling water. Cover and cook until a few outer leaves can be peeled back. Use a large fork in the base to steady the cabbage and tongs to peel back the leaves. As the leaves become softened, remove them to cool and drain and then peel away another group of outer leaves, continuing until all the usable leaves are softened and cooled. Chop the interior leaves and add to the sauce. Trim away the tough bottom of a leaf and place about 3 tablespoons of filling and roll and fold the cabbage leaf to form a tight package. Place in a baking pan, seam side down. Continue until all the filling has been used. Any spare leaves can be rolled and included in the pan. Pour sauce over rolls and cover the pan tightly with aluminum foil. Bake 60 min at 350 degrees F (177 C). Serve with steamed rice.  Hint: A second batch of sauce can be prepared in a saucepan by combining the ingredients and simmering for 30 minutes while the rolls bake.