Chocolate Pudding

Assembled July 31, 2011 from multiple Internet sources.

3 oz (3 squares) unsweetened chocolate
3 c milk + half-and-half (mixed)
1/4 c corn starch
1/2 c sugar
1/4 t salt
1 t vanilla extract

In a 2-quart saucepan, heat 2-1/2 c of the milk/cream mixture with the chocolate, stirring until chocolate is melted completely and milk is scalded. Mix cornstarch, sugar and salt in a medium bowl, and stir in remaining 1/2 c milk. Add to scalded dairy-chocolate mixture and cook over low heat, whisking constantly, until thickened and smooth. Continue cooking, stirring, for about 5 minutes. Remove from heat, cool slightly, stir in vanilla and pour into serving dishes.  Cover with plastic film and chill. Serves 6.

Mediterranean Bread Salad

Prepared February 11, 2012. This recipe is the 200th contribution to DrDaddyCooks.

2 c seasoned flat bread, or leftover veggie pizza, cubed
1/4 c feta, crumbled
2 T extra virgin olive oil
1/4 c ripe Greek olives, sliced
1 T capers, chopped
pinch of crushed red pepper
1 T lemon juice
1/2 t anchovy paste

Mix the oil, capers, lemon juice, and anchovy paste in a bowl. Toss the bread cubes in the dressing. Gently mix in the feta cheese and olives. Serve as part of a mezze platter, or as a topping on bean or lentil soup. Store cold.

Pears Poached in Wine Syrup

Poached Pears in Wine Syrup

Developed and recorded February 15, 2012.

1 firm red pear, cored, peeled, cut into 12 wedges
2 T sugar
1/4 c water
2 T dry sherry
1/4 c red table wine
1/4 t ground cinnamon
a few grinds of black pepper and a pinch of salt

Bring the syrup ingredients in a small skillet to a slow boil, and add the pears. Simmer the pears for 15 minutes, turning occasionally. Let cool on stove top 10 minutes to let the syrup thicken. Serves two.

A Sound Knife Set for a Serious Cook

Which knives and cutlery accessories should a good cook of Western foods have at hand? 
• First, the material. Stainless steel. Not ceramic or high carbon steel. Those have their value, but this is the basics.
• Second, how many? If only one knife, an 8-inch chef's knife. Next, a paring knife. Third, a bread knife. Fourth, a boning knife, and finally a carving knife for roasts and other large objects. Other favorites: grapefruit knife, Japanese sushi knife (special gift to DrDaddy from his sons), hefty cleaver, microplane, serrated peeler.
• Third, what else? A good knife sharpener is essential. Preferred is the PriorityChef Knife Sharpener, about $15. An alternative is the excellent hand-held Accusharp 001, about $10. Cutting boards (maple or teak, and a polyethylene board for dishwasher cleanup, and a steel or ceramic hone round out the system. To prevent injuries, store knifes  on a wall-mounted magnetic carrier for ready access and edge protection.
• Which knives? Victorinox (the Swiss Army knife people) offer great quality at a modest price. Buy from Amazon or other value-oriented, reputable, online vendor. Here's what to get:

• Victorinox 40520 8-Inch Chef's Knife
• Victorinox 47508 3-1/4-Inch Paring Knife
• Victorinox 47547 10-1/4-Inch Wavy Bread Knife
  
• Victorinox 47513 6-inch Flex Boning Knife
• PriorityChef or AccuSharp 001 Knife Sharpener
• Victorinox 12-Inch Granton Edge Slicing Knife

Meatballs, Peppers, Mushrooms, and Onions in Marinara Sauce (for Pasta)

Recorded May 1, 2011. Prepared and modified more than a hundred times over the decades. A Family Favorite. The recipe is versatile. Instead of meatballs, the meat might be roast or pan-fried chicken, or Italian sweet sausage, in or out of the skin, or left-over spare ribs. Pasta can be spaghetti, fettuccini, rotini, rigatoni, or what you prefer, but larger forms work better with this robust, flavor-packed sauce.

about 2 oz olive oil
24 to 28 oz package frozen meatballs
2 c sweet red pepper, coarsely chopped
6 oz white mushrooms, wiped clean, and quartered
1 c yellow onion, coarsely chopped
2 T minced garlic
1-1/2 T tomato paste
2 t Italian dry herb mixture
1 t fennel seed
1/4 t crushed red pepper
3/4 c dry red wine
1 28-oz can whole Italian tomatoes, crushed by hand
1 28-oz can prepared marinara sauce
1/2 c water
salt, pepper, and sugar

In a 6-quart heavy saucepan or Dutch oven over medium-high heat, heat the oil until almost smoking. Saute the peppers until they begin to char on the edges. Stir in the mushrooms. When they have darkened, add the onions and garlic, saute for a minute more. Add the meatballs, and saute until colored, adding oil as needed.  Push back to clear a space, add a tablespoon of oil and the tomato paste and seasonings. Heat until fragrant and mix with the vegetables. Add the wine, scrape the bottom of the pan, and reduce by half. Stir in the tomato products, and rinse the cans with the water, and add. Bring the mixture to a fast simmer, cover, and cook for an hour or more, stirring occasionally. Add salt, pepper, and sugar to taste. Dresses two pounds (900 g) of dry pasta, cooked al dente.

Roasted Red-Pepper Coulis

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Modified from a recipe on the internet. Recorded February 8, 2012.

2 large red bell peppers

2 T extra-virgin olive oil

1 medium shallot, thinly sliced

1 T red wine vinegar

Salt and freshly ground pepper

Broil the red peppers in a dark metal pan in a toaster oven, turning occasionally, until the peppers are blackened all over. Wrap in paper to trap steam and let cool completely. Peel the peppers and discard the skins, seeds and membranes. Coarsely chop the peppers. Transfer all ingredients to a small bowl, and puree with an immersion blender until smooth. Season to taste with salt and pepper. Refrigerate covered with plastic wrap. Let come to room temperature before serving. Use as a spread on bruscetta, as a sauce with fish or light meats, as an ingredient in finger foods.

Clam Chowder

Clam Chowder with French bread and Chardonay

Recorded February 5, 2012. Created and prepared by Laura.

4 slices lean bacon, cut into 1/2 inch pieces
1 large onion, minced
3 cloves garlic, minced
1 small leek - use white and light green parts – quartered lengthwise and sliced into 1/4 inch pieces
2 ribs celery, diced
4 medium or 3 large potatoes, quartered and sliced in 1/2 inch pieces
1 51 oz can chopped clams with broth
1 c heavy cream
2 c milk
2 T chopped fresh oregano
1 T chopped fresh thyme
2 T chopped fresh dill
chili powder to taste (optional)
salt and pepper to taste
chives for garnish

Separate clam meat and clam broth using a strainer and hold. In a 6-quart cook pot over medium heat, slowly render bacon. Add garlic, onions, and celery and sauté lightly until soft.  Add leeks and sauté for about 1 minute. Add clam broth and potatoes; simmer until potatoes are tender. Turn down heat; add milk, heavy cream and clams.  When soup is warmed through (do not boil), stir in the herbs. Taste and adjust the seasoning. Serve in soup bowls garnished with chives. Pair with crusty bread and a light fruity wine.

Easy Leek and Potato Soup

Developed January 30, 2012.

1/4 c low-fat soft margarine
1 lb frozen chopped leeks, thawed (Trader Joes™)
1 c white onion, coarsely chopped
30-oz bag frozen hash browns (raw shredded potato only), thawed
salt and pepper
hot water
1 c cream and/or milk
2 to 3 T lemon juice

Cook leek and onion in margarine until soft and lightly colored. Stir in the shredded potato, salt, and pepper. Add hot water to cover by an inch (2.5 cm). Stir thoroughly and bring to a fast simmer. Cover and cook until the potatoes have softened and broken up, about 15 minutes. Homogenize with an immersion blender. Stir in dairy, the lemon juice, and salt and pepper to taste. Serves 6 to 8.

Leek and Potato Soup

Recorded January 23, 2009.

4 c sliced leeks, (about 3 medium)
6 c cubed potatoes (3 to 4, russet type)
about 6 c hot water
2 T butter plus 2 T olive oil
1/2 t freshly-ground pepper
1 T salt, divided
1 c half-and-half
2 T lemon juice (or more)
chopped chives (optional garnish)

Trim coarse green from leeks, quarter length-wise, rinse carefully to remove soil and drain. Slice across into small pieces. Peel potatoes and cut into 1/2 inch pieces. Heat butter and oil in a heavy 6-quart pot over medium-high heat and add leeks. Saute until tender. Stir in potatoes, salt, pepper and cook until warmed through, add enough water to cover by an inch. Bring to a slow boil, reduce heat, cover and  simmer until potatoes are well cooked, about 20 minutes. Process until smooth with an immersion blender. Stir in cream and lemon juice, taste for seasoning, and adjust thickness with cream and/or water. Soup may be served hot or chilled, garnishing each bowl with a few chives.

Easy Flat Bread

Prepared and recorded January 30, 2012. Revised June 27, 2012.

1/2 lb prepared pizza dough (Trader Joe™ is good)
2 T olive oil
1/4 t coarse sea salt
1/8 t freshly ground black pepper
2 T Parmesan cheese
1 T dried minced onion
1/8 t granulated garlic
all-purpose flour; coarse semolina flour

Let dough rest at room temperature wrapped in plastic for an hour or so. Preheat toaster oven to 400 degrees F (205 C). Shape dough into a compact ball. Dust outside and board lightly with flour. Add a bit of semolina to board flour. Spread the dough by pulling gently and turning, until it's about the size of the pan. Poke the dough all over with fingers to flatten. Build up the edge and thin out the center. Sprinkle the pan with semolina and transfer the dough. Brush the dough with the olive oil, and sprinkle the toppings uniformly on top. Bake for 12 minutes, rotating the pan after 6 minutes. Cut into 12 pieces and serve while warm. Good with soups, salads, or dipped in hummus or warm marinara sauce, or just as it is as a savory snack. Variations: add strips of roasted red pepper and capers; use canned tomato sauce instead of oil; toss on feta cheese or ripe Greek olives.

Meat Loaf

Recorded January 27, 2012. Adapted from Alton Brown's Good Eats recipe.

2 lbs lean ground beef
1/2 lb pork sausage
1/2 T kosher salt
1 large egg, beaten
 
1/2 large onion, coarsely chopped
1 large carrot, peeled and coarsely chopped
4 oz mushrooms, quartered
3 large cloves garlic, coarsely chopped
1/2 sweet bell pepper, coarsely chopped

4 oz (1 sleeve) wheat saltines
1/2 t ground black pepper
2 T mushroom powder
2 t chili powder
1 t dried thyme

Heat oven to 325 degrees F (165 C). In a large bowl, combine the ground beef and pork gently. Mix in the egg. Add the onion, carrot, garlic, and red pepper to the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine with the beef mixture. Next, process the crackers, black pepper, mushroom powder, chili powder, and thyme until the mixture is finely texture. Combine with other ingredients. Form the meat mixture into a loaf about 4 inches tall by 6 inches wide on a heavy sheet pan covered with parchment paper. Bake about 60 minutes. Internal temperature should be about 160 degrees F (70 ºC). Let cool 20 minutes before slicing. Suggested sides: roast tiny potatoes, mushroom gravy, and fresh green beans braised in butter and tarragon.

Kasha (Buckwheat)

Recorded January 26, 2012. Buckwheat is also known as kasha. It's a gluten-free grain-like product, with an appealing nutty flavor, and is complete in essential amino acids.

1 c roasted buckwheat, medium granulation (Wollf's™)
1 large egg
1/2 t salt
2 c water
1 T beef base
1/4 c low-fat margarine

Beat the egg in a small bowl. Mix in the buckwheat and salt until thoroughly combined. Add to a 10-inch (25 cm) non-stick skillet over medium heat. Toast until grain is dry and separate, breaking up any clumps as it cooks. Heat the water, beef base, and margarine in a microwave oven or on a stovetop until almost boiling, mixing well to combine. Add to the kasha. Stir, lower the heat to fast simmer, and cover tightly. Steam for 15 minutes. Fluff when finished. Serve with meats, such as steaks or roasts. Variation: mix with an equal volume of cooked pasta bow ties and top with gravy as kasha varnishkas.

Turkey and Dumplings

Turkey and Dumplings

Recorded and prepared January 5, 2012. Adapted from an online recipe by King Arthur Flour. By using frozen vegetables, the preparation is greatly simplified. This is a nice way to use roast turkey leftovers and the stock prepared from the remnants. Could easily be adapted to rotisserie, roast, or boiled chicken and use homemade or commercial chicken stock.
 
Dumplings

1-3/4 c all-purpose flour
1/2 t baking powder
1/4 t baking soda
1/2 t salt
1/2 t pepper
4 T chopped fresh parsley
3/4 c buttermilk
1 large egg

Filling

4 T butter
1/3 c all-purpose flour
3 c hot turkey stock
1 t dry thyme
1 bay leaf
2 t salt
1 t ground black pepper
1/2 t Worcestershire sauce
2 12-oz packs frozen soup vegetables, thawed
1 lb diced cooked turkey

Filling. Melt the butter in a 6-quart cast iron Dutch oven over medium heat. When bubbling stops, stir in the flour to form a roux and cook for a 1 minute. Gradually add the hot stock, stirring constantly to prevent lumps. When incorporated, add the herbs, Worcestershire sauce, salt, and pepper. Simmer for a few minutes to thicken. Stir in the vegetables, and simmer for 5 minutes. Add the cooked meat and heat through. Remove the bay leaf.
Dumplings. Preheat the oven to 350 degrees F (177 C). In a large bowl, add the flour, baking powder, baking soda, and salt. Aerate with a whisk. Stir in the parsley. Mix the milk and egg in small bowl and stir into the dry ingredients to form a dough. 
Assemble. Form balls of dough about an 1-1/2 inch across with two spoons and drop on top of the hot filling starting in the center and moving out in circles. Dough balls should be close but not touching. Cover tightly and bake for about 30 minutes. Tops of dumplings should look dry when done.

Candied Almonds

Prepared January 3, 2011.

1/2 c blanched almonds
1/4 c sugar
3/4 oz water
1/8 t salt

In a heavy 8-inch skillet over medium-high heat, combine nuts, sugar, water, and salt. Heat to a boil, stirring constantly until syrup has thickened and nuts are lightly browned, about 8 minutes. Spread on a well-oiled plate to cool. Store tightly covered. Chop a few to top ice cream or just eat whole as a snack. Variation: subsitute walnuts or pecans. Take care not to burn.

Breakfast Burrito II

Recorded December 3, 2011. Makes a hearty breakfast or a satisfying brunch. Serves 2.

3 oz pork sausage, or vegetarian sausage, cut into large dice
1/4 c sweet red pepper, finely diced
1/4 c onion, finely diced
1/8 t crushed red pepper
3 eggs
1/2 t salt
2 oz shredded Mexican cheese
prepared salsa (Pace’s™ is good)
2 8-inch flour tortillas, steamed in the microwave under a damp paper towel

In a 10-inch non-stick skillet over medium heat, begin to cook the sausage. When half cooked, add the sweet pepper, dried pepper and onions. Continue cooking until vegetables are soft but not browned. Add a bit of oil to the pan as needed. Beat the eggs well with the salt in a small bowl. Add the eggs to skillet and scramble with sausage and vegetables. When cooked, mound half the mixture on one side of a warm tortilla, sprinkle on half the cheese, and top with salsa to taste. Fold the bottom one-third up over the filling, fold the tortilla in half, and then in half again. Place seam side down on a plate. Variation: Garnish with sliced avocado seasoned with salt and lime juice. For an earlier recipe, see Breakfast Burrito.
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Chicken Pot Pie

Adapted from Ben's recipe March 11, 2008.

1/4 c low-fat soft margarine (or butter)
1/2 c diced celery
1 clove garlic, finely minced
2 shallots, finely sliced
1 medium onion, coarsely chopped
3/4 c carrots, cut in rounds, par-boiled in microwave
1 leek, white parts, split, cleaned, and sliced
1 4-1/2 oz can sliced mushrooms, drained, reserve broth
1/2 c frozen peas
1 c red or yellow potatoes, cut in small cubes, par-boiled in microwave, reserve fluid
6 T all-purpose flour
3 c combined chicken stock + reserved mushroom broth + potato, carrot water
2 T chopped parsley
1 t dry thyme
1 lb cooked boneless chicken, cut in bite size pieces
salt and pepper to taste
8 frozen biscuits, thawed and rolled or pressed into 4-1/2 inch circles, or
2 circles, prepared pie dough (Pillsbury™ is good)
egg wash, optional

In a 12-inch heavy skillet over medium heat, saute the vegetables, except for peas and potatoes in the margarine about 5 minutes until partly tender. Add the peas and potatoes, and heat through. Add the flour and cook 1 minute. Stir in the broth gradually and heat until thickens. Add the chicken, herbs and seasonings. Pour into a 9x13 inch baking dish and top with biscuits in a 2 by 4 pattern or use two rounds of pie dough, trimmed to fit. Pinch edges of dough together and against walls of dish and slit with a knife.  Brush tops with egg wash and bake for 30 minutes at 350 degrees F. Let cool 15 minutes before serving. Serves 4 to 8.

Potato Latkes

Potato Latkes Frying

Adapted from a family recipe. Traditional during the Jewish holiday, Chanukah because of the symbolic meaning of the oil. Don't use a food processor instead of a box grater or the latke will be too dense. Recorded January 21, 2006. Makes 15 latkes.

2 eggs
4 c (1 liter) russet potatoes, peeled, coarsely grated on a box grater
1 medium onion, grated and well drained
1 t salt
1/4 t ground pepper
matzoh meal, as needed
vegetable oil

Drain the grated potatoes in a strainer, catching the potato juice in a bowl. Let it stand to permit the starch to settle, pour off the water, and add the drained potatoes and grated onion to the bowl. Beat eggs and add to potatoes. Add seasonings. Add matzoh meal as needed to absorb any liquid. Heat oil over medium heat and add large spoonfuls of batter. Fry about 3 minutes until golden brown, turn and complete cooking. Drain on paper towels before serving. Serve at once with warm apple sauce, cinnamon and sugar, or sour cream on the side. Latkes can be used as the starch portion of a meat-based meal.

Buttermilk Pancakes

Adapted from Betty Crocker’s Cook Book, 1961 Edition. Recorded December 18, 2011. A lower protein all-purpose flour such as White Lily™ Bleached All Purpose make a tenderer pancake. These cakes rise high and can really soak up the maple syrup.

1 large egg
1 c buttermilk
2 T oil
1 c all-purpose flour
1 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt

Combine egg, buttermilk, and oil in a bowl. Whisk in the dry ingredients until flour is moistened. Heat a non-stick griddle or skillet to 325 degrees F (165 C). Hint: A drop of water should dance on the griddle. Spray lightly with cooking spray. Using a ladle, pour a scant 1/4 c of batter onto the griddle for each cake. When bubbles have broken around the edges and the center has begun to gel, turn over with a spatula and bake the other side. When steaming slows, the cakes are done. Keep completed cakes in a warm oven until all the batter has been consumed. Yields 9 to 10 4-inch (10 cm) cakes
Variations: Stir 1/4 cup of toasted ground nuts such as walnuts, almonds, cashews, or pistachios into the batter when it's prepared. Or, after pouring the batter, top each cake with fresh blueberries or toasted ground nuts, or both. For a special breakfast or brunch, construct Nutty Fruity Pancake Stacks.

Matzo Balls

Recorded December 8, 2011. Adapted from a recipe by Manishevitz™.

4 large eggs
2 oz (60 g) schmaltz (rendered chicken fat) or butter
1 c (240 ml) matzo meal
2 oz (60 g) stock or water
1 t salt

In a bowl lightly beat the eggs, mix in melted fat, and then stir in the matzo meal and salt.  Add broth and mix until uniform. Cover and chill in refrigerator for at least 30 minutes, but several hours is better. Bring 4 quarts (4 liters) of salted water to a fast boil in a 6-quart (6 liters) pot with a tight-fitting cover. Moisten hands with cold water and form spoonfuls of chilled batter into one-inch (2.5 cm) balls, dropping each into rapidly boiling water as it is formed. Do not permit boiling to slow. Cover tightly and fast simmer for 30 minutes. Do NOT lift lid while cooking. Transfer matzo balls with a slotted spoon directly to hot chicken soup. Simmer a few minutes and serve. Serves four to six.

Roast Chicken with Easy Stuffing

Roast Young Chicken

Prepared November 28, 2011. Every cook should know how to  roast a chicken. Here's one way that works beautifully.

1 3-1/2 to 4 lb young chicken
1 pkg Stove Top™ Chicken Flavor dressing, prepared according to package directions
1 T general purpose dry rub
vegetable oil

Preheat oven to 425 degrees F (218 C). Prepare the chicken by rinsing under cold water, removing visible fat, and drying with paper towels inside and out. Season the cavity with dry rub liberally and fill with dressing, setting aside any extra. Truss the drumsticks with cotton twine and close the cavity with twine and skewers. Tuck the wings under. Prick the skin all over the fat on the breast, wings, and thighs with a sharp skewer. Rub vegetable oil over the skin and season liberally with dry rub. Set the bird on a V-rack in shallow dark roasting pan and place in the middle of preheated oven. Roast undisturbed for 1 hour. Check temperature of thickest part of thigh with a thermometer. When temperature reaches 165 degrees F (74 C) remove from oven and tent loosely with aluminum foil. Let rest 15 minutes and carve into serving pieces. Deglaze roasting pan with a little wine or stock and serve, after defatting, on the side. O-T-C salad makes a nice side dish.