Here are a few more popular recipes from the past. The Flounder recipe is one we like a lot.
1 1/4 pounds lean ground beef
2 teaspoons Worcestershire sauce
2 teaspoons Montreal Steak Seasoning
1/4 cup breadcrumbs
1/4 cup heavy cream
1 tablespoon fresh minced parsley
2 teaspoons oil
Salt and pepper
1 tablespoon unsalted butter
8 ounces white button mushrooms, sliced
1 clove garlic, minced
1 small onion, sliced thin
2 cups beef stock
1 tablespoon all-purpose flour
1 teaspoon Worcestershire sauce
1 sprig fresh thyme
Salt and freshly ground black pepper
Place the ground beef in a medium bowl, breaking it up as you do.
Sprinkle the Worcestershire sauce, steak seasoning and parsley over the beef. Add the breadcrumbs and cream. Mix gently.
Divide the seasoned ground beef into 4 even portions and form into patties.
Season the outside with salt and a good amount of coarse black pepper. (Lots of pepper gives the hamburger steak great flavor.)
Place a large skillet or saute pan over medium high heat. When hot, add the 2 teaspoons of oil and swirl to coat the pan.
Add the burger steaks and cook for approximately 3 minutes per side. Remove the burger steaks from the pan to a plate and cover loosely with foil.
Turn the heat down to medium.
Season mushrooms with salt and pepper, to taste. Saute the mushrooms in the same pan as the meat, until brown, about 5 minutes.
Add butter, the onion, thyme and garlic. Cook until vegetables are soft, about 5 minutes. Whisk in the flour.
Add broth, slide meat back into sauce, cover and simmer until tender, about 30 minutes.
5 tablespoons butter
1 tablespoon olive oil
4 flounder or sole fillets (about 1 pound)
All purpose flour
2 eggs beaten to blend
1/4 cup slivered almonds toasted
1/4 cup dry white wine
2 tablespoons fresh lemon juice
Melt 4 tablespoons butter with the olive oil in large skillet over medium high heat. Dip fillets in flour then in beaten eggs.
Add the fillets to the skillet and cook until browned and just cooked through 2 to 3 minutes per side. Transfer to serving platter, keep warm.
Melt the remaining 1 tablespoon of butter in the same skillet. Add the almonds and cook until heated through about 1 minute.
Add wine and lemon juice and simmer until thickened, stirring constantly. Pour the sauce over the fish. Garnish with lemon wedges and serve.
Jelly Roll Cake
1 cup granulated sugar
⅓ cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
About 2/3 cup of lemon curd or your favorite jelly
Heat the oven to 375°F. Line 15 x 10 x 1 inch pan with parchment paper. Coat the paper and pan sides lightly with cooking spray.
In a medium bowl, beat eggs with an electric mixer on high-speed about 5 minutes or until very thick and lemon colored. Gradually beat in the granulated sugar.
Beat in water and vanilla on low-speed. Gradually add flour, baking powder and salt, beating just until the batter is smooth.
Pour the cake batter into the prepared pan, spreading to the corners.
Bake 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
Immediately loosen cake from the sides of pan and turn upside down onto a kitchen towel generously sprinkled with powdered sugar. Carefully remove the paper.
Trim off stiff edges of the cake if necessary. While the cake ¡s hot, carefully roll the cake and towel from the narrow end into a cylinder.
Cool on a cooling rack for at least 30 minutes.
Unroll the cake and remove the towel. Beat jelly slightly with a fork to soften and spread over the cake. Roll up the cake.
Sprinkle with powdered sugar. Cut into ½ inch slices to serve.
Easy Lemon Curd
If you do not have access to Meyer Lemons, you can use regular lemons. Because Meyer Lemons are larger, you will need more regular lemons to get 1 cup and more sugar because regular lemons are less sweet than Meyer.
1 cup Meyer Lemon juice (2 large)
6 large organic eggs, beaten
1 cup sugar
2 sticks (16 tablespoons) salted butter softened
1/4 teaspoon vanilla extra
Put all the ingredients in a heavy saucepan. Turn the heat to medium and continuously whisk the mixture until it begins to thicken – it only takes a few minutes.
Turn the heat down to medium-low and continue whisking. The lemon curd will thicken – all at once.
Remove the pot from the heat and continue to stir with the whisk for one minute more. Pour into a clean container and let cool to room temperature.
Store in the fridge in an airtight container.
Are any of you old enough to remember Chicken a la King, Tuna Noodle Casserole, Tunnel of Fudge Cake or Beef Wellington? All popular recipes from the past. I thought I would have a little fun this week and cook up some of these old timers.
Holiday Cheese Balls
The cheese ball is an American party food classic that takes you back to the 1960’s. A cheese ball is the kind of thing you can easily adapt by using your favorite cheeses, herbs and seasonings. Here is the classic recipe.
8 ounces cream cheese, softened
8 ounces sharp cheddar cheese, shredded
1 finely chopped green onion
1 teaspoon (Tabasco) hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/4 roasted and chopped pecans
2 tablespoons chopped parsley
A few dashes paprika
With a hand beater, combine the cream cheese with the next 5 ingredients ( lemon juice) in a mixing bowl until thoroughly combined.
Refrigerate the mixture overnight. The next day, stir together nuts, parsley and paprika in a large bowl.
Shape the cheese mixture into two balls and roll each in the nut blend to coat completely.
Serve at room temperature with crackers.
Old Fashioned Creamy Tomato Soup
Yes, before the canned version. Don’t forget to have it with a grilled cheese sandwich.
1/4 cup salted butter
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
Two 26-28 oz. containers finely chopped tomatoes (undrained)
2 cups vegetable stock
2 teaspoons honey
1/4 teaspoon baking soda
1/2 cup heavy cream
1/4 teaspoon ground black pepper
In a large saucepan, heat the butter and cook the onion, celery and carrot in the butter for 2-3 minutes. Add all the remaining ingredients except the cream.
Cover and simmer for 1 hour. Remove the pot from the heat and puree the mixture with a hand immersion blender.
Add cream and black pepper. Return the pot to very low heat and warm gently. Do not let the soup boil.
A chicken casserole dish with broccoli and cheese sauce from the 1950’s that was usually reserved for company dinners. Chicken Divan was the signature dish of aNew York restaurant, the Divan Parisienne. In English, the word “divan” came to mean sofa, from the council chamber’s benches. The owners of the New York restaurant thought it a fitting name for this dish.
2 large boneless skinless chicken breast halves (about 1 lb.)
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1 large head broccoli, stems removed and florets cut in half
5 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken stock
1 cup half & half
3 tablespoon sherry
1/8 teaspoon freshly grated nutmeg
1/2 cup grated Gruyère cheese
Salt & Pepper to taste
Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat.
Add the chicken and cook, turning once, until golden brown and just cooked through, about 10 minutes. Transfer chicken to a plate; let cool slightly.
Cut the chicken into four equal sizes and set aside.
Place the broccoli into a large pot, cover with salted water, and bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer until barely tender, 2–3 minutes. Drain and set aside.
Preheat the oven to 375°F. Rub the inside of a deep 2-quart casserole dish with 1 tablespoon of the butter; set aside.
Melt the remaining 4 tablespoons of butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute.
Gradually pour in stock and half & half while whisking constantly. Cook until very thick, about 10 minutes.
Add salt and pepper, sherry, nutmeg, and 1⁄4 cup of the cheese; stir until cheese melts, about 1 minute. Remove cheese sauce from the heat and let cool slightly.
Arrange the broccoli in the prepared dish in a single layer and sprinkle with the remaining 1⁄4 cup cheese. Arrange chicken evenly over the top.
Pour the white sauce over the chicken. Bake until golden brown and bubbling, about 30 minutes.
In Spanish, the word chili from the Nahuatl (Uto-Aztecan language) “chīli” refers to a “chili pepper” and carne is Spanish for “meat”. A recipe dating back to the 1850s describes dried beef, suet, dried chili peppers and salt, which were pounded together and called Chile con Carne. The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped popularize chili by exposing Americans to its unique taste. Chili con Carne is the official dish of the state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.
Before World War II, hundreds of small, family run chili parlors (also known as “chili joints”) could be found throughout Texas. Each establishment usually had a claim to some kind of secret recipe. As early as 1904, chili parlors were opening outside of Texas, in part, due to the availability of commercial versions of chili powder, first manufactured in Texas in the late 19th century. After working at the Louisiana Purchase Exposition, Charles Taylor opened a chili parlor in Carlinville, Illinois, serving “Mexican Chili”. In the 1920s and 1930s chains of diner-style “chili parlors” grew up in the Midwest.
“Texas-style chili” may or may not contain beans or tomatoes and is usually made without other vegetables. Most native Texans will state that any chili with beans in it is considered “Yankee” Chili”. This was referenced in Texas Monthly Magazine. So what’s the difference between a real Texas chili recipe and the other chili recipes? What makes it authentic? Common knowledge in Texas says real chili recipes use cubed chunks of meat instead of ground beef and cutting the meat into cubes gives Texas chili a more stew-like texture than the more common ground beef recipes.
Real Texas Chili
I used all beef broth for cooking this chili instead of half chili pepper soaking liquid and half beef broth. Using the chili pepper soaking liquid made the chili too spicy for me. Texas chili is served with cornbread not tortilla chips.
2 ounces whole dried chilies (guajillo, ancho, chipotle or chile de arbol or a combination)
1 1/2 teaspoons cumin seeds
1/2 teaspoon ground cloves
1/2 teaspoon coarse black pepper
Coarse sea salt
2 tablespoons bacon fat or vegetable oil
2-3 pound boneless beef chuck roast, fat trimmed
1 large onion finely chopped
3 large cloves garlic, minced
1 teaspoon dried oregano
2 cups beef stock plus 2 cups chili pepper soaking liquid or 4 cups beef broth
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed brown sugar
1 tablespoon apple cider vinegar
Sour Cream and Cornbread, optional
Place the chilies in a Dutch Oven over medium-low heat and gently toast the chilies, 2 to 3 minutes per side. Don’t let them burn or they’ll turn bitter.
Be sure to wear latex gloves and using a pair of kitchen scissors cut the stem tops off the toasted chilies.
Position each chili over a bowl and cut the chilies into “rings”. With your glove covered hands, sift out the rings. The seeds will fall to the bottom.
Place the chili rings in a bowl and cover them with 4 cups of very hot water and soak until soft, 30 to 45 minutes, turning once or twice.
Toast the cumin seed in the Dutch Oven and set aside.
Drain the chilies and save the soaking water.
Place the soaked chilies in the bowl of a processor and add the toasted cumin, black pepper, 1 tablespoon coarse salt and 1/4 cup of the soaking liquid.
Purée the mixture, adding more soaking liquid if needed (and occasionally scraping down the sides of the bowl), until a smooth, paste forms.
Cut the chuck roast into 1/2-inch sized cubes and use paper towels to pat the meat very dry.
In the Dutch Oven melt 2 tablespoons of bacon fat over medium heat and add half of the beef.
Lightly brown on all sides, about 3 minutes per side, reducing the heat if the meat is browning too quickly.
Transfer the meat with a slotted spoon to a bowl and repeat with the remaining beef. Reserve.
Add the onion and garlic to the pan and cook gently for 3 to 4 minutes, stirring occasionally.
Add 4 cups beef stock (or 2 cups beef stock and 2 cups chili pepper soaking water) and gradually and slowly whisk in the masa harina to avoid lumps.
Stir in the reserved chili paste, oregano and the browned beef (and any juices in the bowl) and bring to a simmer over medium heat.
Preheat the oven to 325 degrees F and place the pot in the oven, uncovered, for 3 hours.
After three hours remove the pot from the oven and stir in the brown sugar and vinegar.
Return the pot to the oven and cook 15 minutes more.
Remove the pot from the oven and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce.
Reheat gently and serve in individual bowls with a spoonful of sour cream on top.
1 cup all-purpose flour (spooned and leveled)
1 cup stone-ground yellow cornmeal
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups low-fat buttermilk
2 large eggs
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons butter
Preheat oven to 425 degrees F.
In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in the center of the flour mixture.
Add buttermilk and eggs and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
Place butter in a 9-inch heavy metal cake pan or cast iron skillet and bake until the butter is melted. Remove the pan from the oven, and tilt to coat the bottom and sides.
Pour batter into the pan and bake until golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Let cornbread cool at least 15 minutes before cutting. Serve warm or at room temperature.
Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.
Make dinner with December’s seasonal foods. Here are a few ideas.
Pork Cutlets with Apple-Fennel Sauce
1/4 cup all-purpose flour
Kosher salt and pepper to taste
1 cup panko breadcrumbs
Four boneless pork cutlets, pounded to 1/4 inch thick
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and thinly sliced
2 tablespoons fresh lemon juice
1 apple, peeled and thinly sliced
Lemon wedges, for serving
In a shallow dish, mix the flour with salt and pepper. In another shallow dish, beat the egg.
In a third shallow dish, spread the panko and season with additional salt and pepper. Dredge the pork in the flour, shaking off the excess.
Dip the pork in the egg, then dredge in the panko to coat. Place the cutlets on a large plate.
In a large skillet, melt 1 tablespoon of the butter and 1 tablespoon of the oil.
Add the pork cutlets and cook over moderately high heat until golden, 2 minutes.
Turn the cutlets over, and cook until just golden on the outside and white throughout, about 2 minutes more.
Transfer the cutlets to a paper towel-lined plate.
Add the remaining 1 tablespoon of oil and butter to the skillet.
Add the fennel and onion and cook over moderately high heat, stirring occasionally, until light golden and crisp-tender, about 3 minutes.
Stir in the lemon juice and apple slices and season with salt and pepper. Cook for an additional 2 minutes.
Place the cutlets back in the pan and let them heat in the fennel mixture for a few minutes.
Place the cutlets on a serving platter and top with the fennel mixture. Serve with lemon wedges.
4 medium carrots, peeled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon dried marjoram
Cut the carrots diagonally into 1/4-inch thick slices.
Place the carrots, 3 tablespoons water, the salt and pepper in a medium skillet and bring to a boil.
Cover the pan and cook over medium-low heat for 4-5 minutes.
Add the butter and marjoram and saute for another minute, until the water evaporates and the carrots are coated with butter.
Cranberry Orange Cake
1/4 cup unsalted butter, softened
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2-1/3 cups unbleached all-purpose flour; more for the dusting the pan
1-1/4 teaspoon baking powder
3/4 teaspoon salt
2 cups fresh or defrosted frozen cranberries
1-1/2 teaspoons finely grated orange zest
1-1/2 cups granulated sugar
½ cup softened unsalted butter
3 large eggs
1 cup buttermilk
Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour a 9×13-inch baking pan.
Combine the walnuts, brown sugar, cinnamon and butter in a mixing bowl. Using your hands to form the mixture into crumbs. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Add the cranberries and orange zest and mix.
In the bowl of a stand mixer, mix the ½ cup butter on low-speed with the stand mixer’s paddle attachment until smooth.
Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater.
Add the eggs one at a time, mixing until smooth after each addition.
Stop the mixer, scrape the bowl and beater, and add half the flour mixture.
On low-speed, mix until the flour drifts disappear and then add half the buttermilk; mix until just blended.
Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth.
Pour into the prepared pan and sprinkle the top with the crumb mixture.
Bake for 55 to 60 minutes or until a cake tester inserted in the middle of the bread comes out clean. Cool on a wire rack.
Italian Sausage Stuffed Acorn Squash
2 large acorn squash, halved crosswise, seeds and fibers removed
1 teaspoon unsalted butter
1 small onion, peeled and chopped
1 celery stalk, sliced thin
8 ounces Italian sausage, casing removed
1 teaspoon dried thyme
1/4 teaspoon salt
Freshly ground pepper to taste
2 cups lightly toasted sourdough bread, cut into 1/4-inch cubes
1/3 – 1/2 cup chicken broth, homemade or low-sodium canned
1 tablespoon chopped fresh Italian parsley
Preheat the oven to 400 degrees F.
Cut the squash in half and remove the seeds.
Cut a thin slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.
Place the squash halves in a baking dish large enough to hold the squash halves and set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
Add the sausage and break up the meat with the back of a spoon. Cook until no traces of pink remain, about 8 minutes.
Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, bread cubes with enough broth to moisten the stuffing and mix until well combined.
Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/2 inch.
Cover the squash loosely with aluminum foil.
Roast for 45 minutes.Remove the foil and bake for 15 minutes more or until the squash is tender and browned on the top.
Place 1 squash half on each of 4 plates, garnish with parsley and serve immediately.
2-10 oz pkgs frozen chopped spinach, defrosted and drained or 2 lbs. fresh spinach
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cream cheese
2 tablespoons milk
Salt and pepper
Heat the oil in small saucepan and add the garlic; cook 1 minute. Add spinach and heat.
Make a well in the center of the spinach and add the milk and cheese.
Heat and stir until the cheese is dissolved throughout spinach. Season with salt & pepper.
Oven Roasted Parmesan Cauliflower
1 whole cauliflower head
¼ cup milk
1 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.
Cut the cauliflower into large florets.
Beat the eggs with the milk in a shallow dish.
Place the grated cheese in a shallow dish.
Place the flour in a plastic bag and add the salt and pepper.
Add the florets to the flour filled bag and give them a shake, rotating the bag until the florets are dusted with flour.
Dip each floret in egg and then in cheese and place on the prepared pan.
Place the pan in the oven and bake for 23-30 minutes.