Real pumpernickel bread is made using pumpernickel flour, a whole grain flour. This flour is made from coarsely ground whole rye berries. Rye breads have some amount of wheat flour added to their dough since rye does not contain gluten-producing proteins to make a good loaf of bread.
Pumpernickel bread is delicious in so many ways. Of course, it makes great sandwiches, especially Reubens, and it is also a good base for many appetizer toppings, like smoked salmon or egg salad.
Homemade pumpernickel bread is so much tastier than store-bought, unless you have a great bakery near where you live. I do not, so I make my own. You do need a few special ingredients to make this bread and I order them from the King Arthur Flour Company online.
Special ingredients:
Vital Wheat Gluten
Pumpernickel Flavor
Deli Rye Flavor
Pumpernickel Flour
Pumpernickel Sourdough Bread
Makes 1 large loaf
Ingredients
1 cup sourdough starter
3 1/2 cups bread flour
1 cup pumpernickel flour
1/4 cup Pumpernickel Bread Flavor
2 tablespoons vital wheat gluten
1/2 teaspoon Deli Rye Flavor
2 1/4 teaspoons kosher salt
2 teaspoons instant yeast
1 1/2 cups lukewarm water
Directions
Combine all of the ingredients in an electric mixer bowl with the paddle attachment, mixing until the dough forms a ball.
Switch to the dough hook and knead until the dough is elastic and slightly sticky.
Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy.
Transfer the dough to a cutting board and shape it into a long loaf.
Place the shaped loaf into a long stoneware baker (e.g., La Cloche), and cover with the lid.
You can also place the formed bread loaf on a parchment-lined baking sheet, if you do not have a long stoneware baker. Cover and let rise.
Let the loaf rise for 60 to 90 minutes, until it’s almost doubled in size.
Preheat the oven to 425°F.
Slash the loaf diagonally in several places.
Bake the loaf for 30 minutes, remove the lid and bake for another 15 minutes; the bread will be dark.
Bake the loaf on the parchment covered baking sheet for 35-40 minutes.
When done, the bread will be crusty, and a digital thermometer inserted into the center will read 190°F to 200°F.
Remove the bread from the oven and transfer it to a rack to cool completely.
Of course with all this basil growing in my garden, I have to make pesto. After I have made about 10 containers of pesto for the freezer, I try to think about other ways to use this fantastic herb.
One of the best ways to preserve excess basil is to chop it fine. Place it in a food processor with a few tablespoons of olive oil. Then, simply pour the shredded basil oil into ice-cube trays and freeze. As you need a bit of fresh basil, it will be easy enough to pull out a cube of basil and add it to tomato sauce, stew or salad dressing. Much better than dried.
Pesto alla Genovese
Ingredients
4 cups tightly packed basil leaves (no stems)
1 large peeled garlic clove
1/4 cup toasted pine nuts
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/ 2 to 3/4 cup extra-virgin olive oil
1 cup freshly grated Parmigiano Reggiano
Directions
In a blender of food processor, combine the garlic, pine nuts, salt, pepper and ½ cup of the olive oil.
With the machine running, add the leaves a few at a time. Add more olive oil until a smooth paste forms.
Pour the pesto into a storage container and pour a thin layer of olive oil over the surface of the pesto to keep it from darkening.
If using that day, store at room temperature. If using later in the week, refrigerate the pesto and bring it to room temperature before using. Any longer than that store in the freezer.
Stir in the cheese just before serving.
Toss this sauce with your favorite pasta.
Pasta With Basil Pesto
Ingredients
12 oz short dried pasta
Half the of the prepared basil pesto recipe from above
Grated Parmesan cheese and freshly cracked black pepper.
Directions
Cook the pasta al dente in boiling, salted water. Reserve a ½ cup of the pasta cooking water. Drain the pasta and place in a pasta serving bowl. Add the pesto and pasta cooking water. Stir well and top with grated cheese and black pepper before serving.
How To Use Pesto In Your Cooking
Stir a tablespoon of pesto into most vegetable soups just before serving.
Spoon a thin layer of pesto onto toasted bread slices, top with shaved Ricotta Salata or another firm grating cheese, and serve as an appetizer.
Whisk pesto into a risotto.
Beat equal parts of pesto and Ricotta cheese together and spoon into scooped out cherry tomatoes.
Toss grilled vegetables (peppers, zucchini, and eggplants) with a little pesto.
Spread on focaccia bread when making a Panini.
Add pesto to your favorite poultry stuffing.
Don’t forget to add it to your favorite spaghetti sauce recipe.
What Else Can You Do With Extra Basil?
Lemon Basil Garlic Butter
This butter is a great addition to chicken, fish or steak. It is also good on grilled corn on the cob.
Makes 8 tablespoons
Ingredients
1/2 cup salted butter, softened to room temperature
1/4 cup finely chopped fresh basil
1 garlic clove, finely minced
1/2 teaspoon fresh lemon zest
1/4 teaspoon cracked black pepper
Directions
Mix together all the ingredients until blended well.
Wrap in plastic wrap and refrigerate for up to a week.
Tomato Basil Grilled Cheese Sandwich
2 sandwiches
Ingredients
4 ounces fresh mozzarella cheese, sliced
8 large fresh basil leaves
2 plum tomatoes, sliced thin
4 slices sourdough bread
Salt and pepper to taste
2 tablespoons olive oil
Directions
Layer the cheese, basil and tomatoes on two bread slices. Sprinkle tomatoes with salt and pepper. Top with remaining bread.
Heat the oil in a large skillet. Add the sandwiches. Cook until the bottom is toasted, turn the sandwich over with a large spatula and cook until the second slide is toasted. Serve immediately.
Homemade Burger Buns
Makes 6 large burger buns.
Ingredients
2 3/4 cups bread flour
1/2 cup grated sharp cheddar cheese
1 teaspoon salt
1 teaspoon minced dried onion
1 tablespoon honey
2 1/2 teaspoons instant yeast
4 tablespoons softened butter
1 large egg
2/3 cup lukewarm water
Olive Oil cooking spray
Directions
Combine all of the ingredients in an electric mixer bowl and mix the ingredients with the paddle attachment until the dough comes together around the paddle.
Switch to the dough hook and knead the dough until smooth.
Place the dough in a lightly greased bowl, cover it, and let it rise for 60 to 90 minutes, until puffy and doubled.
To form the buns:
Gently deflate the dough on a lightly floured surface and divide it into 6 pieces; each 4 ounces.
Shape the dough into balls, and place them in the wells of a lightly greased hamburger bun pan.
If you don’t have a bun pan, space them on a lightly greased or parchment-lined baking sheet.
Gently flatten the buns with your hand to fill the bottom of the pan’s wells, or until they’re about 3 1/2″ to 4″ wide.
Cover the buns and let them rise for 60 to 90 minutes or until they reach the top of the pan.
Towards the end of the rising time, preheat the oven to 350°F.
Spray the tops of the buns with olive oil cooking spray.
Bake the buns for 18 to 20 minutes or until they are a light, golden brown and their interior temperature is at least 190°F, measured with an instant-read thermometer.
Remove the buns from the oven and transfer them to a rack. Allow the buns to cool completely, then store airtight at room temperature.
Adapted from a King Arthur recipe.
Grass-fed Steak Burgers with Barbecue Sauce
Makes 4 burgers
Ingredients
4 thick (1/2 inch) sweet onion slices for grilling
4 slices American or Swiss Cheese
Burger Buns, recipe above for homemade or use store-bought
BBQ Sauce
1/4 cup packed light brown sugar
1/2 cup ketchup
2 tablespoons canned chipotle chiles in adobo sauce (about 3 chiles), plus 1 tablespoon of the sauce
1 tablespoon Worcestershire
2 tablespoons molasses
2 tablespoons orange juice
1 teaspoon minced garlic
Burgers
1 1/4 pounds grass-fed ground beef (sirloin)
1 1/2 teaspoons each kosher salt and freshly ground black pepper
BBQ sauce, recipe above
1 tablespoon vegetable oil, divided
Make the BBQ sauce:
Purée all sauce ingredients in a food processor until very smooth.
Make the burgers:
In a bowl, combine beef, salt and pepper.
Form into 4 equal sized patties about 5 oz each and 3/4 inches thick. Put on a plate, cover, and chill until ready to grill.
Preheat an outdoor grill for medium heat). Oil the grill grates.
Brush both sides of the onions with BBQ sauce. Grill, covered, until softened, turning once, 8 minutes total.
Brush both sides of the burgers with BBQ sauce and grill, covered, turning once, about 8 minutes total.
Lay the bun halves, cut side down, on grill to toast slightly during the last-minute of grilling for the burgers and onions.
Transfer buns to a platter, place slices of cheese on the bun bottoms and top with burgers and onions.
Serve with extra barbecue sauce or ketchup.
Chopped Vegetable Salad with Green Goddess Dressing
Ingredients
4 mini bell peppers, different colors or 1 large bell pepper
1 cucumber, peeled and seeded
Half of a large red onion
2 celery stalks
Half a pint of grape tomatoes
Green Goddess Dressing, Recipe Link
Directions
Dice all the vegetables into ½ inch pieces.
Combine the vegetables in a mixing bowl and mix thoroughly;
Divide the mixture among individual salad bowls.
Serve the dressing on the side, so each diner can add the amount of dressing they like.
Macaroni Salad
Ingredients
8 oz elbow macaroni
2 celery stalks, finely diced
1/2 onion finely diced
1/2 bell pepper finely diced
1 cup grape tomatoes, halved, seeded and finely diced
1/4 cup spicy cherry peppers, diced or pickle relish
1/4 cup minced parsley
Dressing
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Pinch black pepper
Directions
Make the dressing by combining the ingredients and set aside while you cook the macaroni.
Cook the pasta al dente in boiling salted water, drain and add the dressing while the pasta is warm.
Add the chopped vegetables and mix well. Add salt to taste, but I find this type of salad doesn’t need extra salt.
The mayonnaise, pasta cooked in salted water and seasonings add enough.
Chill the salad for several hours before serving.
Refrigerator Dill Pickles
Makes 2 quarts. I use old mayonnaise jars with screw top lids.
Ingredients
2 cups water
2 cups white distilled vinegar
2 tablespoons sugar
2 tablespoons kosher salt
1 teaspoon crushed black pepper
1 teaspoon dill seed
6 thinly sliced garlic cloves
6-8 pickling cucumbers (Kirby)
A few sprigs of dill
2 clean quart size jars
Directions
Combine water, vinegar, sugar, kosher salt, pepper, dill seed and garlic in a medium saucepan. Bring to a boil; stir.
Quarter pickling cucumbers lengthwise and divide evenly in the jars; add fresh dill.
Top with the hot vinegar mixture. Cover and refrigerate for several days before eating.
The pickles keep for a few months in the refrigerator.
Sunrise on the Gulf
Do you get in a rut and eat the same things for breakfast most days? Time for a change. Below are some ideas to add interest to your breakfast meals. Wonderful fresh fruit is now becoming available in the markets, so don’t forget to make a fresh fruit salad to go with these dishes.
Jumbo Cinnamon Crumb Muffins
Ingredients
Crumb Topping
1/2 cup packed dark-brown sugar
1 cup self-rising flour
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
Muffin Batter
1/4 cup (1/2 stick) unsalted butter, melted
1 3/4 cups self-rising flour
1 teaspoon baking soda
1 cup sour cream
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
Directions
Prepare the topping:
In a medium bowl, stir together brown sugar, flour and cinnamon.
With a pastry blender or two knives, cut in butter until the mixture resembles large coarse crumbs.
Preheat the oven to 350 degrees F.
Butter and flour two jumbo 6-cup muffin pans.
In a mixing bowl, whisk together flour, sugar and baking soda.
In a medium bowl or large measuring cup, mix together the melted butter, sour cream, eggs and vanilla.
Pour into the flour mixture and stir with a spoon just until combined.
Fill the muffin cups halfway and top with the crumb mixture.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Switch pans in the oven after 15 minutes.
Cool the muffins in the pans for 5 minutes, then transfer to a rack to cool completely.
Avocado and Egg Sandwich
Ingredients for each serving
1 slice bread (crusty artisan bread, such as sourdough, rye, Italian or French) sliced one inch thick
1 garlic clove peeled
1/2 ripe, fresh avocado, peeled, seeded and mashed
1 egg
2 teaspoons olive oil
Slices of tomato
Cooked bacon, optional
Fresh cracked black pepper
Sea salt to taste
Hot sauce
Directions
Mix the avocado with sea salt and black pepper to taste.
Toast the bread and rub one side with the garlic clove.
Spread with the mashed avocado. Top with some sliced tomatoes.
In a small nonstick skillet, heat the oil and cook the egg as desired.
Place the cooked egg on top of the tomatoes and sprinkle with salt and pepper.
Top with a little hot sauce and bacon on the side, if desired.
Barley Fruit Scones
Makes 8 scones
Ingredients
1 cup plus 2 tablespoons barley flour
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoons kosher salt
4 ounces (1 stick) cold unsalted butter
2/3 cup buttermilk
1 large egg
1/2 cup homemade or store-bought marmalade or fruit jam
Vanilla sugar for sprinkling on the top of the scones
Directions
Place a rack in center of the oven and preheat to 350 degrees F.
Cover a baking sheet with parchment paper.
Whisk together in a large bowl, the flours, brown sugar, baking powder, baking soda and salt.
Cut butter into 1/2-inch pieces and add to the flour mixture.
With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs.
In a small bowl, whisk together buttermilk and egg.
Pour the buttermilk and egg into the dry mixture and mix until just combined.
Transfer the dough to a well-floured surface. If dough is too sticky to handle, dust it with flour and fold it together a few times.
Divide the dough into 2 equal pieces (use a scale).
Flour your hands and pat each piece of dough into a disk about 3/4 inch thick and 7 inches in diameter.
Cover one disk with the marmalade or jam.
Top with the other disk and press down gently so that dough settles into the marmalade.
Seal edges by lightly pressing together.
Sprinkle the top with sugar.
Use a sharp knife, slice circle into 8 triangular wedges and place them on the prepared baking sheet, leaving a few inches between each wedge.
Place the baking pan in the refrigerator and chill the scones until firm, about 30 minutes.
Bake for 25 minutes. Scones are ready when the tops are golden brown and some marmalade has bubbled over.
Slide a thin spatula underneath them while they’re still warm and transfer to a baking rack.
Potato Omelet
Ingredients
1 mini red bell pepper, diced
1 mini yellow bell pepper, diced
Half a sweet onion, diced
1 ½ cups leftover cooked sliced potatoes (I used leftover creamy scalloped potatoes)
2 tablespoons butter
8 large eggs, whisked
Salt and pepper to taste
2 slices of cheese (American, Cheddar, Swiss)
Directions
Preheat the broiler.
Melt butter in an ovenproof omelet skillet. Add the peppers and onions. Saute until tender.
Add the potatoes and let cook until they begin to brown.
Pour the whisked eggs over the vegetables.
Cook until all the egg is cooked, tilting the skillet to let the uncooked egg run underneath the cooked areas.
Place the cheese on top.
Place the skillet under the broiler and cook until the cheese melts, about 2 minutes.
I enjoy inviting friends over and usually prepare a meal for them. It can be brunch, or a casual meal by the pool, a BBQ or a more formal meal. The menu below was for a special occasion with some special friends. I wanted to make something different for the main course and came up with Chicken “Wellington”. This turned out to be a delicious meal that my friends loved.
First Course
Italian Onion Soup
Ingredient
1/4 cup extra virgin olive oil
3 cloves of garlic, peeled and sliced
2 pounds of Tropea onions or red sweet onions – halved or quartered and thinly sliced
1 tablespoon sea salt
6 cups beef broth
1/2 cup dry red wine
Croutons
Shaved Parmesan cheese for the topping
Directions
In a large heavy-bottomed pot, add the olive oil and set on the pan over medium heat.
When the oil is hot, add the garlic and let sizzle for about 1 minute. Be careful not to burn.
Add the onion slices and sprinkle with the salt. Stir into the olive oil with a wooden spoon.
Reduce the heat to low and slowly cook the onions for about 15 minutes – stirring frequently.
The onions will reduce in size and begin to develop a light browned color.
Add the wine to the pot and cook until the liquid reduces. Add the beef broth and bring the liquid to a boil.
Cover with a lid, reduce the heat to low and cook for 45 minutes.
Uncover and cook for another 15 minutes, letting the soup thicken a bit.
When ready to serve, pour soup into individual soup bowls, top with croutons and shaved cheese.
Second Course
Stuffed Chicken Breasts In Pastry
Ingredients
One 17.3-ounce package Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
6 skinless, boneless chicken breasts halves
6 heaping tablespoons chive/onion cream cheese, divided
3/4 cup spinach pesto, divided, Recipe Link
Directions
Pound the chicken breasts to an even thickness between sheets of plastic wrap.
Place one heaping tablespoon of cream cheese on one end of each breast and flatten the cheese to make an even layer.
Fold the opposite end of the breast over the cheese and press down. Do the same with the rest of the chicken.
Preheat the oven to 375 degrees F.
Unfold one pastry sheet on a lightly floured work surface. Roll the pastry sheet into a 16-inch square.
Cut into 4 squares. Do the same with the second sheet of pastry and set 2 squares aside.
Spoon about 2 tablespoons of spinach pesto on each square.
Top each with a folded chicken breast. Brush the edges of the pastry with the egg mixture.
Fold the corners of the pastries up over the chicken and press to seal. Place the pastries on an oiled baking sheet.
Use a small decorative cookie cutter to cut out 6 flowers or other shapes.
Place a cutout on top of each pastry.Brush with the egg mixture.
Bake for 30 minutes. Pastry should be golden brown and flaky and the chicken should register 165 on an instant read meat thermometer.
While the chicken is baking make the wine sauce.
Mushroom Wine Sauce
Ingredients
2 tablespoons butter
2 cloves minced garlic
1 shallot, minced
Salt and black pepper to taste
2 cups mushrooms, sliced
2 tablespoons chopped fresh Italian parsley
1/2 cup white wine
1/2 cup heavy cream
Directions
In a medium skillet heat the butter over medium heat. Saute the mushrooms, shallot and garlic for 5 minutes.
Add the freshly chopped parsley, salt and pepper and continue to saute for about 8-10 minutes.
Add the wine, bring to a boil and reduce by about 1/2 over medium heat.
Turn the heat down to a simmer and add the cream. Heat over low and serve with the cooked chicken breasts.
Rapini with Garlic and Oregano
4 Servings
Ingredients
1 bunch broccoli rabe (rapini), ends trimmed and rinsed
1 tablespoon olive oil
2-3 large garlic cloves minced
1/2 dried oregano, crushed
1/4 teaspoon red pepper, crushed
Salt to taste
Directions
Cook broccoli in boiling, salted water in a large saucepan 2 to 3 minutes or until just tender; drain.
Rinse with cold water; coarsely chop and drain again.
Heat oil in the same saucepan. Add broccoli, garlic, crushed red pepper and oregano; cook stirring 3 to 4 minutes.
Season with salt, to taste.
Corn Custard
Ingredients
4 tablespoons butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 eggs
2 cups prepared Bechamel sauce, see recipe below
1/2 cup finely ground yellow cornmeal flour (Masa Harina)
1 cup ricotta cheese
1/4 cup chopped fresh chives
1 tablespoon honey or agave syrup
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated sharp cheddar cheese
Directions
Preheat the oven to 375 degrees F. Grease the inside of a 2 quart baking dish.
Melt the butter in a large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs and Bechamel sauce in a large bowl. Slowly whisk in the cornmeal and then the ricotta.
Add the honey, salt, pepper and the cooked corn mixture. Process until smooth with a stick blender.
Stir in the chopped chives and the grated cheddar cheese. Pour into the baking dish.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water.
Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
This dish can be prepared one day ahead and refrigerated. Remove from the refrigerator one hour before baking.
Béchamel Sauce
Ingredients
3 cups whole milk
4 tablespoons butter
4 tablespoons flour
Pinch of salt
To make the béchamel:
Melt the butter over medium heat. When foaming, add the flour and stir briskly with a whisk.
Cook for about 2 minutes, then slowly add the milk, whisking continuously.
Cook for about 3-4 minutes more, until it is of medium-thick consistency, similar to a runny pudding or yogurt.
Remove from the heat and set aside. Makes about 3 cups.
Dessert Course
Vanilla Ice Cream with Berry Sauce and Shortbread Cookies
Slice-and-Bake Shortbread Cookies
Makes about 4 dozen
Ingredients
1 cup salted butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
Directions
Beat 1 cup softened butter at medium speed with an electric mixer until creamy.
Gradually add the powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.
Stir together the flour, baking powder and salt.
Gradually add flour mixture to the butter mixture, beating at low-speed until blended.
Shape the shortbread dough into 2 (7-inch) logs.
Wrap each log in plastic wrap and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
Preheat the oven to 350°F.
If frozen, let logs stand at room temperature 10 minutes.
Cut each log into 1/4 inch t slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
Bake the shortbread slices for 10 to 12 minutes or until the edges of slices are golden.
Remove shortbread from the baking sheets and place on wire racks; let cool completely (about 20 minutes).
Store in airtight containers or in the freezer.
I know my kitchen is primarily Italian but every once in a while other cuisines find their way there.
I was inspired to consider making a Korean dish after reading a recipe for BBQ Korean Steak on a blog I follow, Back Road Journal. I decided on BBQ pork ribs and a stir fry noodle dish after assessing the ingredients I had in the pantry and freezer.
To make a Korean BBQ sauce, you need gochujang. Gochujang or red chili paste is a fermented sweet and spicy sauce made from red chili powder, glutinous rice, fermented soybean powder, barley malt powder and salt. Traditionally, it has been naturally fermented over years in an earthenware pot on an elevated stone platform, called jangdokdae, in a Korean family’s backyard. The making of gochujang at home began tapering off when commercial production came into the mass market in the early 1970s. Now, most Koreans purchase gochujang at grocery stores or markets, just like we can.
Gochujang Paste and Stir Fry Sauce
Korean Spicy Glazed Pork Ribs
4 serving
Ingredients
1/4 cup gochujang (Korean hot pepper paste)
1 tablespoon dark brown sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoons toasted sesame oil
1 1/2 pounds baby back pork ribs
Directions
Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a glass dish until smooth.
Cut the ribs into smaller pieces, about two bones per piece.
Toss the ribs in the marinade. Cover the dish and chill at least 4 hours or up to 1 day ahead.
Place ribs in a baking dish to fit that has been lined with heavy-duty foil (for easy cleanup). Cover with foil.
Reserve any marinade in the glass dish.
Preheat the oven to 350°F. Bake ribs, covered, for 1 hour. Uncover and increase oven temperature to 450°F.
Roast, turning occasionally and brushing with reserved marinade, until the ribs are deeply browned, glazed and fork-tender, 30 – 35 minutes longer.
Stir Fried Noodles with Vegetables
Ingredients
1 tablespoon vegetable or peanut oil
1 clove garlic, minced
10 oz package frozen broccoli florets, thawed
2 cups fresh Asian noodles
2 cups thinly shredded cabbage
Stir Fry Sauce (recipe below)
4 scallions, chopped
Directions
Heat oil in a wok or skillet over high heat. When the oil is hot, add the garlic and stir fry for about 10 seconds.
Add the broccoli and stir fry for 3 to 4 minutes. Remove the pan from the heat, add the cabbage, the noodles and the Stir Fry Sauce.
Return to heat, gently toss for 1 minute to heat through the noodles and for the sauce to thicken. Sprinkle with scallions and serve.
Stir Fry Sauce
This sauce is fantastic and very authentic tasting in stir fry dishes. Make a double batch and keep it in the refrigerator for a quick dinner.
Ingredients
2 tablespoons regular soy sauce
2 tablespoons oyster sauce
1 tablespoon Chinese wine (or sherry)
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon sesame oil
1/4 teaspoon ground white pepper
Directions
Combine ingredients in a small jar and shake to combine.
Today’s dinner is one of our favorites. I don’t often eat lamb, but loin lamb chops are different. After siting in a marinade and then going on the grill, you couldn’t ask for anything more delicious than this. My market sells organic meats and when the lamb chops go on sale, I buy a few and put some extra away in the freezer for another day.
Red potatoes are in season in my area, so they are plentiful and inexpensive at the farmers’ markets. With the green beans, I got lucky. They are also in season but my batch came from a friend’s garden. He has quite a vegetable garden growing in a corner of his yard and he often shares some of his produce with me. Give this dinner a try, if you are in the mood. Delicious.
Grilled Lamb Chops
2 servings
Ingredients
4 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 lamb loin chops, about 1 inch thick (about 2 3/4 pounds in all)
Directions
In a shallow dish, combine 4 tablespoons of the oil with the garlic, salt, and pepper. Add the lamb chops and turn to coat. Refrigerate for several hours before grilling.
Light an outdoor grill or heat the broiler. Oil the grill grates. Place the chops on the grill and reserve any marinade in the dish.
Grill over high heat or broil the lamb chops for 5 minutes, basting with the reserved marinade. Turn and cook until done, about 5 minutes longer.
When grilling quick-cooking items such as chops, turn them only once.
If you leave the meat alone for a few minutes, it will have a chance to form a nice brown crust. If you move it too soon, the meat will stick, and you’ll pull off the incipient crust.
Once that brown edge forms, the meat is easy to move.
Creamy Scalloped Potatoes
Ingredients
White Sauce
3 tablespoons butter
3 tablespoons flour
1 teaspoon dry mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups whole milk
Casserole
2 pounds (about 6 medium) red potatoes, thinly sliced
Half of a medium onion, diced
1 cup shredded cheddar cheese
1 tablespoon chopped fresh thyme leaves
Salt to taste
Directions
Preheat oven to 375 degrees F.
Place a saucepan over medium heat and add the butter. Using a whisk, add the flour and stir briskly to incorporate the flour and butter. Sprinkle in the mustard, salt and pepper.
Continue to cook for one minute over medium heat. Whisk in the milk and continue to stir, until the liquid comes to a full boil.
Constantly stir and scrape the bottom of the pan while the sauce continues to cook and thicken, about 1 minute more. Remove from the heat and set aside.
Spray a 1 ½ quart baking dish with vegetable spray. Spoon 2-3 tablespoons of the white sauce into the bottom of the dish.
Sprinkle lightly with onions. Arrange a layer of overlapping potatoes in the bottom of the dish.
Sprinkle with salt and half of the onions. Pour 1/2 of the sauce evenly over the potatoes.
Sprinkle with half the cheese and some of the thyme leaves. Repeat with a second layer in the same order.
Place the baking dish onto a rimmed baking sheet. Spray a piece of aluminum foil on one side with vegetable spray and place over the potatoes. Bake for 45 minutes.
Reduce the heat to 350 degrees and remove the foil. Continue to bake for an additional 45 minutes.
Lemon-Ginger Green Beans
Ingredients
1 tablespoon toasted sesame oil
2 cloves garlic, minced
1 tablespoon ginger root, grated
3 cups fresh green beans, trimmed and cut in half
2 tablespoons fresh lemon juice
1/8 teaspoon table salt
1/8 teaspoon black pepper, freshly ground
Directions
Blanch the green beans in boiling water for two minutes. Drain.
Heat the oil in a large skillet over medium-low heat. Add garlic and ginger and cook, stirring, 1 minute. Add the beans and cook, stirring occasionally, about 2 minutes.
Add lemon juice, cover the pan and steam the beans until they are crisp-tender, about 2 minutes. Season to taste with salt and pepper.
Gnocchi are Italian dumplings and they should be light and fluffy when you serve them. Store bought gnocchi can be a little dense and heavy. How do you get the lightness in the dough? By not using too much flour and using flavor ingredients that are not heavy. I never just use just flour and potato in the dough. I like to add ricotta cheese and alternate the potato with other vegetables, such as butternut squash, pureed carrots, sweet potatoes or spinach. They are not difficult to make at home, so give gnocchi a try.
Potato Gnocchi
Ingredients
2 medium baking potatoes, cooked and peeled
1 teaspoon salt
½ teaspoon black pepper
1 cup whole milk ricotta cheese
1 egg
2 cups 00 (Italian) flour or all-purpose flour
Directions
Dice the cooked potatoes and place them in an electric mixer bowl. With the paddle attachment mash the potatoes.
Add the salt and pepper.
Mix the egg and ricotta together in a small mixing bowl. Add to the potatoes in the mixer along with the flour.
Mix until thoroughly combined and the dough comes together.
Place the dough on a floured board and knead a few minutes until smooth.
Divide in half. This recipe usually comes out to weigh about 2 lbs.
Wrap one half in plastic wrap and refrigerate until it is time to cut the gnocchi.
Wrap the other half in plastic and place in a freezer zip-lock beg. Freeze the dough for another time.
This dough freezes well. Defrost overnight in the refrigerator when you want to use it.
To shape the gnocchi:
Remove the dough from the refrigerator about 30 minutes before making the gnocchi.
Spread some flour on a large work surface and cut the dough into four equal pieces.Take one piece and cut it in half.
Roll the piece of dough into a snake about 1/2 inch thick, then cut it into 1 inch pieces.
Dust the gnocchi with a little flour and push the tines of a fork into one side of the dumpling.
Place the gnocchi on a waxed paper tray dusted with flour and cover with a dry kitchen towel.
To cook the gnocchi
Bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty.
Place a pasta bowl close to the stove.
Add the gnocchi to the boiling water and cook until they rise to the top of the boiling water.
You may have to do this in batches, so as not to crowd the pan.
Remove the gnocchi with a spider, allowing the water to drain and place the gnocchi in the bowl.
Continue until all the gnocchi are cooked.
Sauces for Gnocchi
Tomato and Fresh Basil
Ingredients
1/4 cup extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
4 cloves garlic, sliced
3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 teaspoons kosher salt
Freshly ground black pepper
Directions
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil.
Reduce heat and simmer, uncovered for about 15 minutes or until thickened. Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste.
Basil Pesto
Ingredients
2 cups fresh basil leaves (about 1 large bunch)
3 cloves garlic
½ cup pine nuts (or walnuts)
3/4 cup freshly grated hard cheese such as Parmigiano-Reggiano or Pecorino-Romano cheese, or a combo of the two
½ cup olive oil
Kosher salt to taste
Directions
Combine all the ingredients except the oil and cheeses in a food processor. Pulse until the pesto is blended into a slightly coarse paste.
Transfer to a bowl and stir in the oil and cheeses.
To serve with pasta, you can toss the cooked pasta directly with the pesto. Or, if you want to thin out the pesto sauce a little, add a spoonful or two of the hot pasta water to the pesto, then toss with the cooked pasta and serve right away.
Mushroom Cream
Ingredients
1 pound cremini mushrooms, cleaned and sliced
4 garlic cloves, minced
1/2 cup white wine
2 teaspoons fresh thyme, chopped
1/2 cup half & half
1/2 cup Grana Padano cheese, grated (or Parmesan)
1/2 cup fresh parsley, chopped
salt and pepper, to desired taste
Directions
Heat a large nonstick skillet over medium high heat. Add oil and butter, swirl to coat the skillet.
Add the onion, mushrooms, garlic and a pinch of salt and pepper; sauté 20 minutes until mushrooms are browned and have released their liquid.
Add wine and thyme and cook for a few minutes until liquid has evaporated. Remove pan from heat.
Add hot cooked pasta another sprinkling of salt, half & half and Grana Padano to the skillet, tossing to combine.
Add cooking pasta cooking liquid until desired moistness and continue to toss. Sprinkle with parsley.
Gorgonzola Cheese
Ingredients
1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
1/2 apple, diced
1/4 cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley
Directions
Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally.
Season with salt, black pepper, and cayenne pepper.
Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes.
Drain pasta, reserving a cup of pasta water.
Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
Primavera
Ingredients
2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
1/4 teaspoon ground black pepper
Directions
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.
And Our Favorite
Butter Sage
Ingredients
1/4 cup unsalted butter
1 cup grated Parmesan or Pecorino cheese
Black pepper to taste
12 sage leaves, sliced
To make the sauce:
Heat the butter and sage together in a small skillet. Pour the melted butter over the cooked gnocchi, add the cheese and mix well. Garnish with black pepper and serve immediately.
Happy Mother’s Day To All.
Appetizer
Sliced Tomatoes, Burrata Cheese, Olives, Basil and Italian Breadsticks
Entrée
Chicken Pasta Primavera
Ingredients
For the Chicken
2 to 2 1/2 pounds bone-in, skin-on chicken breasts
1 medium onion, cut into quarters
1 small lemon, sliced
1 carrot, cut into quarters
2 ribs celery, cut into quarters
2 large bay leaves
Small bundle of fresh herbs: parsley, thyme and rosemary
For the Sauce
1 tablespoon extra virgin olive oil
3 tablespoons butter
1 large carrot, peeled and cut into 2-inch matchsticks
1 small zucchini, trimmed and cut into 2-inch matchsticks
1 large leek, trimmed, halved lengthwise and sliced into matchsticks
3 cloves garlic, minced
Salt and white pepper or finely ground black pepper
3 tablespoons flour
1/2 cup dry white wine
2 1/2 cups chicken stock (poaching liquid)
1 cup frozen peas
For the Pasta
1 pound short pasta (penne, casarecce, gemelli)
A handful of fresh herbs: parsley, thyme leaves, sage and rosemary, very finely chopped
1 lemon, zested and juiced
Grated Parmigiano-Reggiano
Directions
To poach the chicken:
Place the chicken, onion, lemon, carrot, celery, bay leaves and herb bundle in a pot, cover the chicken with water and bring to boil.
Once boiling, reduce the heat and simmer 45 minutes. Strain and reserve the poaching liquid.
Cool the chicken until it can be handled. Remove the skin and bones then pull meat into thin, bite-sized pieces.
To make the sauce:
Heat the oil and butter over medium heat. Add the carrots, zucchini, leeks and garlic, season with salt and white pepper, and sauté until tender, 6-7 minutes.
Sprinkle the vegetables with the flour and stir a minute more.
Deglaze the pan with the wine then stir in 2 cups of the reserved poaching liquid.
Cook until thickened, add in chicken and peas, and reduce heat to low.
To cook the pasta:
Bring a large pot of salted water to a boil for pasta. Add the pasta and cook to al dente.
Drain and toss with the chicken and sauce, adding an additional 1/2 cup poaching liquid if needed.
Combine the lemon zest with the finely chopped herbs.
Add the lemon juice to the pasta and serve in shallow bowls topped with gremolata and some Parmesan cheese.
Italian Mixed Greens Salad
Ingredients
1 cup Radicchio
1 cup Butter Lettuce
1 cup Romaine Lettuce
½ cup Sliced Red Onions
Italian Vinaigrette
Directions
Tear the lettuces into small pieces and place in a salad bowl. Add the red onion and Italian vinaigrette to taste.
Toss well and serve immediately.
Dessert
Blueberry Crumb Bars
Ingredients
For the crust
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup salted butter
1 teaspoon ground cinnamon
1 egg
1 teaspoon vanilla
For the berry layer
4 cups fresh blueberries
1/2 cup granulated sugar
3 teaspoons cornstarch
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch pan.
In a medium bowl, stir together the sugar, 3 cups flour and baking powder. Mix in salt and cinnamon.
Use a fork or pastry cutter to blend in the butter. Add the egg and vanilla. Dough will be crumbly.
Pat half of the dough into the prepared pan.
In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries.
Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake for 45-50 minutes, or until the top is slightly brown.
Cool completely before cutting into squares. Serve with ice cream, if desired.
Planning a taco party is a great way to entertain. Much of the organization can be done in advance and guests can serve themselves. Offer options for toppings and sides that you think will appeal to your guests. If you know someone is vegetarian, then plan a vegetable filling along with fish and meat fillings. Don’t forget the margaritas and ice cream is great as a dessert for this type of meal.
Grilled Tacos
Plan on 2-3 tacos per person
For the lime-cilantro sour cream sauce
1 cup sour cream
1/2 cup mayonnaise
1 scallion, minced
3 tablespoons minced fresh cilantro
Grated zest of 1 lime
1 tablespoon fresh lime juice
For the Pico de Gallo
2 large plum tomatoes, chopped
1/4 cup chopped scallions
1 jalapeno, chopped
1 small clove garlic, grated
2 tablespoons fresh cilantro, chopped
1/2 teaspoon chopped fresh oregano
2 tablespoons freshly squeezed lime juice
Salt and pepper to taste
For the shrimp marinade
2 teaspoons ground Ancho chili powder
1/2 teaspoon ground cumin
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 pound large shrimp (about 24), shelled and deveined
For the swordfish marinade
1 teaspoon Ancho chili powder
1 teaspoon Chipotle chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
2 garlic cloves, minced
1 tablespoon olive oil
12 oz swordfish fillet
For the steak marinade
1 garlic clove, minced
1/4 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
Kosher salt to taste
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoons Chipotle chili powder
Two 12-ounce, 1-inch thick, boneless Ribeye or New York strip steaks
For the tacos
12 6-inch corn tortillas or more depending on the number of guests
2 cups finely shredded green cabbage
Grated Cheddar cheese
4 limes, quartered
Directions
To make the lime-cilantro sour cream sauce:
Combine all the ingredients in a 2-cup serving bowl and whisk until smooth. Refrigerate, covered, up to 4 hours until ready to use.
To make the Pico de Gallo:
In a medium bowl, mix together tomatoes, scallions, jalapeno, garlic, cilantro, oregano and lime juice; season with salt and pepper. Let sit at room temperature, covered, until serving time.
To prepare the shrimp:
In a small bowl, combine the Ancho powder, cumin, garlic, salt and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Add the shrimp and mix well to cover the shrimp in the spices. Let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
To prepare the swordfish:
In a small bowl, combine the chili powders, oregano, coriander and garlic. Stir in the oil to make a paste. Rub on all sides of the swordfish and set on a plate. Marinate in the refrigerator for at least 30 minutes.
To prepare the steak:
Combine all the ingredients for the steak rub in a small bowl and rub over the steaks. Place the steaks on a plate and refrigerate for at least 30 minutes.
To grill the shrimp, swordfish and steak:
Light a charcoal fire or preheat a gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium.
Place the swordfish on a section of the grill and cook for about 10 minutes, turning the fish half way through the cooking time. Let rest on a plate.
Place the steaks on another section of the grill and cook for about 10 minutes, turning the steaks half way through the cooking time. Let rest on a plate.
Thread the shrimp on skewers. Grill over direct heat, turning once, until lightly charred and cooked through, about 4 minutes. Remove the shrimp from the skewers and transfer to a serving platter.
Cut the swordfish and steak into thin slices. Transfer to the serving platter with the shrimp.
Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes.
To assemble the tacos:
In each tortilla place 3 grilled shrimp or swordfish slices or steak slices, a tablespoon of the sour cream sauce, a tablespoon of the Pico de Gallo and some of the cabbage and cheese. Squeeze a wedge of lime over the filling and fold the tortilla.
Guacamole Salad
Ingredients
1/2 pint grape tomatoes, quartered
Salt and pepper
4 scallions, sliced thin
1 small garlic clove, minced
½ tablespoon grated lime zest
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 jalapeno chilies, seeded and finely minced
1 ripe avocados, pitted, skinned, and cut into 1/2-inch pieces
2 tablespoons finely chopped fresh cilantro
Lettuce leaves
Directions
Mix together the tomatoes and 1/4 teaspoon salt in medium bowl. Transfer to paper towel-lined baking sheet and let drain 15 minutes.
Combine the scallions, garlic, lime zest, lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Let sit 5 minutes, then slowly whisk in oil.
Add the jalapeno chilies, avocados, cilantro and drained tomatoes to the bowl with the dressing and toss to combine. Season with salt and pepper. Serve in lettuce cups.
Beans On The Side
The beans taste better if made the day before serving.
Ingredients
To cook the beans:
1 ½ cups orca beans (white and black colorings), washed
1 onion, quartered
3 cloves garlic
1 teaspoon kosher salt
1/4 cup chopped cilantro
To finish the bean dish:
½ cup finely diced onion
½ cup finely diced celery
½ cup finely diced red bell pepper
1 garlic clove, minced
1 tablespoon olive oil
½ teaspoon chili powder
Directions
Place the beans in a medium-sized saucepan and cover with cold water by two inches high. Cover and soak overnight.
The next day, add the onion, garlic and salt to the soaking liquid and bring to a boil. Lower the heat to a simmer and cook for about 1 ½ hours until tender.
Chill the beans overnight in the refrigerator in their cooking liquid.
The next day, drain the beans. Stir in the cilantro and set aside.
Heat the oil in a large skillet. Add the onion, celery, bell pepper, garlic and chili powder. Saute until tender, about 10 minutes. Add the beans and heat. Serve as a side dish.
