Pat-in-the-Pan Pie Crust
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
3 tablespoons water
Whisk together the flour, salt, sugar, and baking powder in a 9-inch pie plate. Whisk together the oil and water, then pour over the dry ingredients.
Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides.
A flat-bottomed measuring cup can help make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top.
Chill in the refrigerator while you make the filling.
Pumpkin Pie Filling
2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/3 cup brown sugar
1/2 cup whole milk
1 tablespoon vegetable oil
2 1/2 tablespoons cornstarch
1 1/2 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg & cloves)
1/4 teaspoon sea salt
Preheat the oven to 350 degrees F.
Add all the pie filling ingredients to a blender and blend until smooth, scraping down the sides as needed. Taste and adjust seasonings, if needed.
Pour the filling into the chilled pie crust and bake for about 60 minutes.
The crust should be light golden brown and the filling should be set.
Remove the pie from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set overnight.
For the beef
3-4 pound chuck beef roast
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
Flour for coating meat
2 tablespoons olive oil
For the sauce
1 large carrot, diced (about 1 cup)
1 large celery stalk, diced (about 1 cup)
1 bell pepper, diced (1 cup)
1 onion, diced (1 cup)
1 tablespoon dried Italian seasoning
3 tablespoons tomato paste
1 cup medium-bodied Italian red wine
2 cups low sodium beef broth
Two 28-ounce containers of chopped Italian tomatoes
1 bay leaf
1 lb. pasta
Trim most of the outside fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper and lightly rub with all-purpose flour.
Heat 1 tablespoon olive oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, but not smoking, add the roast and brown on all sides, 10-12 minutes. Transfer the meat to a platter.
Reduce the heat to medium and heat 1 tablespoon olive oil. Add the vegetables and cook, stirring occasionally, for 10-12 minutes. Add the tomato paste and seasoning and stir for about 1 minute.
Add the wine and stir to incorporate the vegetables. Add the beef stock, the tomatoes, the bay leaf, and the roast with any juices accumulated on the plate. Bring to a boil.
Cover the pot, reduce the heat, and simmer on very low, turning and basting the meat every half hour or so, until the meat is very tender about 4 hours. (You can also put the pot into a 300°F oven and turn the roast every hour.)
Boil the water for the pasta.
Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil to rest for 10 minutes. Taste and adjust sauce seasoning, remove bay leaf, and keep the sauce hot.
Cook the pasta.
Cut the meat into thick slices and place them in a deep serving dish. Spoon some of the sauce over the meat and reserve the rest to add to the cooked pasta.
Toss the pasta with the remaining sauce and serve with the roast.
Hoisin & Cranberry Roasted Chicken
4 small chicken breasts
1/4 teaspoon salt
3 tablespoons all-purpose flour
2 tablespoons peanut oil
1 large shallot, minced
2 tablespoons Shaoxing wine
½ cup coarsely chopped cranberries, fresh or frozen (thawed)
1 ¼ cups reduced-sodium chicken broth, divided
1 tablespoon cornstarch
3 tablespoons hoisin sauce
1 teaspoon brown sugar
1 medium acorn squash
Salt and black pepper
Preheat the oven to 450 degrees F.
Line two baking dishes with a layer of foil. Oil the foil.
Cut the squash in half and remove the seeds. Lay the squash halves on their flat sides, and cut into 1-inch thick slices. Place the slices in one baking dish and sprinkle with salt and pepper. Place the dish in the oven and bake for 15 minutes before you add the dish with the chicken,
Place 3 tablespoons flour in a shallow dish and add the salt. Dredge both sides of the chicken in the flour.
Heat oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until brown on the bottom, about 6 minutes. Remove from the heat and transfer the chicken, skinned-side up, to the second baking dish.
Place the dish in the prepared oven. Bake until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 15 minutes. Continue to bake the squash for 15 minutes more.
Return the skillet to medium heat, add the shallot, and cook, stirring, until fragrant, about 1 minute. Add wine and cranberries; cook until reduced by about half and the cranberries are beginning to soften about 1 minute. Add 1 cup broth; bring to a boil and cook, stirring occasionally, until the cranberries are very soft, about 3 minutes more.
Combine the cornstarch and 1/4 cup broth in a small bowl. Whisk the mixture into the sauce and cook, whisking, until thickened, about 1 minute. Remove from heat; whisk in hoisin sauce and brown sugar.
Place the chicken and squash on a serving plate and pour the cranberry sauce over both and serve.
You can also layer the ingredients in a small baking dish and bake at 400 degrees F in the oven for one hour.
4 large Yukon gold potatoes, sliced 1/4 inch thick
4 tablespoons butter
Put the butter in a medium skillet and heat until melted.
Add sliced potatoes, and turn over every few minutes until brown. Not all need to be brown, but make sure they are cooked through. Usually takes about 15 minutes.
Add salt and pepper during frying time, to taste.
Make a batch of Greek Lemon Rice. Serve some with your dinner and set aside 1-2 cups for the recipe below.
1 tablespoon extra virgin oil
1 garlic clove, minced
1/2 large onion, finely chopped
1 1/2 cups long-grain white rice, uncooked
1 1/4 cups chicken broth
1 cup of water
1 large lemon (1 teaspoon zest + 3 – 4 tablespoons lemon juice)
3 tablespoons finely chopped parsley
3 tablespoons finely chopped herb (dill or parsley, oregano, basil chives, mint)
Salt and pepper
Heat oil over medium heat in a large saucepan.
Add garlic and onion. Cook for 5 minutes or until tender.
Add rice and stir until rice is coated.
Add broth and water. Place lid on, bring to simmer then turn the heat down to low.
Cook for 12 minutes or until water is evaporated.
Remove from the stove and rest for 10 minutes (keep the lid on).
Remove lid. stir in the lemon zest, lemon juice, herbs, and salt and pepper to taste.
Greek Style Flounder WIithLemon Rice Stuffing
Serves 2. Double the ingredients for 4 servings
You might want to serve some crusty bread with this dish to soak up some of the tasty sauce.
1 lb. flounder fillets
1 cup Lemon Rice, recipe above
½ teaspoon Greek seasoning
2 plum tomatoes
Grated Pecorina Romana cheese
1/4 extra virgin olive oil oil
2 tablespoons lemon juice
1/4 teaspoon Dijon mustard
1 small clove garlic, grated
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced fresh oregano
Combine the sauce ingredients in a small mixing bowl.
Sprinkle the fish fillets lightly with Greek seasoning. Spread the rice evenly over the fish fillets. Roll the fillets up and secure with a toothpick, Place the fish rolls in individual baking dishes.
Cut the tomatoes in half. Place two in each baking dish and top with a sprinkle of cheese. Pour the sauce evenly over both fish rolls and tomatoes.
Bake uncovered at 350 degrees for 30 minutes. Serve in the individual baking dishes.
Tzatziki Cucumber Salad
2 medium cucumbers, peeled
½ teaspoon of sea salt
`/4 cup Feta Cheese
1 cup plain Greek yogurt
¼ cup sour cream
¼ of a sweet onion, finely chopped
½ tablespoon white wine vinegar
½ tablespoon olive oil
½ tablespoon fresh lemon juice
1 garlic clove, grated
½ teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon black pepper
Cut the peeled cucumber in half lengthwise and remove the seeds.
Cut each half into ½ inch thick slices (half moons). Place in a colander and sprinkle with the salt. Toss gently to evenly distribute the salt.
Let the cucumbers drain while you make the dressing.
Make the dressing by combining all the ingredients in a storage bowl with a cover.
Place the salted cucumbers on several thicknesses of paper towels and squeeze gently to rid them of extra moisture.
Add them to the dressing and mix well. Cover the bowl and chill several hours before serving.
A Tri-Tip roast is a triangular muscle cut from the bottom sirloin. The cut is lean but tender and rich in beefy flavor. Cooked right, it produces juicy slices of roast beef. You can grill or roast it whole, or cut it into individual steaks.
Tri-tip roast is best when cooked by dry-heat methods, such as roasting, grilling, or broiling. This lean cut becomes tough if overcooked. To ensure a tender result, leave the fat on so it can baste the meat while cooking, then trim it off before serving.
To achieve the doneness you want, use a meat thermometer and cook to 5 to 10 degrees below the desired temperature. Temperatures for medium-rare are 145°F (63°C), for medium 160°F (71°C), and for well done 170°F (77°C). Remove the roast from the oven or grill and let stand 10 to 15 minutes. The roast will continue cooking as it stands.
Tri-tip roast may be marinated or rubbed with a spice mixture before cooking. The purpose of rubs or marinades is not to tenderize, but to add flavoring.
Oven Roasted Tri-Tip Roast
1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
1 tablespoon olive oil
2 teaspoons minced garlic
1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat oven to 425°F. Combine seasoning ingredients and press onto the beef Tri-Tip Roast. Place roast on a rack in a shallow roasting pan. Roast in the preheated oven 30 to 35 minutes for medium-rare; 40 minutes for medium doneness.
2 tablespoons unsalted butter
¼ cup flour
2 cups beef broth
Coarse salt and ground black pepper, to taste
Small can of sliced mushrooms, optional
Remove the roast and rack. Place the pan over low heat on the stove. Add the butter to the roasting pan. Once it melts and bubbles, whisk in the flour to make a roux. Continue to whisk 1-2 minutes longer, until the paste is light brown Slowly whisk in the broth, and allow the mixture to come to a boil. Reduce the heat and allow the gravy to simmer for 5-10 minutes until it thickens to your preferred consistency Stir often to scrape up any browned bits from the bottom of the pan.
Add a small can of sliced mushrooms, if desired. Season to taste with salt and pepper before serving.
Roasted Rainbow Carrots
2 bunches rainbow carrots, peeled and cut ln ½-inch thick sticks
2 tablespoons butter
1 teaspoon kosher salt
¼ teaspoon Freshly cracked black pepper plus additional to taste, as needed
Chopped parsley for garnish, optional
Preheat oven to 425°F and oil a large baking dish.
Place carrots in the baking dish and sprinkle with the seasoning. Dot with the butter.
Bake 20 minutes or until tender when pierced with a fork.
Serve warm, garnished with parsley.
Garlic and Sour Cream Mashed Potatoes
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 cloves garlic, peeled
1 cup sour cream
2 tablespoons butter
3/4-1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh chives
In a 4-quart saucepan, combine water to cover the potatoes, potatoes, and garlic over high heat; bring to a boil. Reduce heat to low and cover; simmer until tender, about 15 minutes. Drain potatoes and garlic and return them to the empty pot.
Mash potatoes and garlic. Add butter, stir and then add sour cream, chives, salt, and pepper stirring until smooth.
Roasted Lemon Chicken with Potatoes and Onions
Leftovers make a great Chicken Pot Pie.
1 lemon, cut into thin circles
4 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and sliced
1 teaspoon. kosher salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
11/2 lbs large Yukon Gold potatoes, cut into eighths
1 large onion, cut into eighths
2 lbs chicken parts, trimmed of excess fat and skin (I used 3 thighs and 1 large breast half cut in half.)
Place 2 tablespoons of the oil in a baking dish. Add the garlic loves, onions and potatoes. Sprinkle with half the salt, pepper, and Italian seasoning. Place the chicken on top of the vegetable mixture and sprinkle with the remaining seasoning. Place the lemon slices on top of the chicken. Drizzle the mixture with the remaining oil.
Cover the baking pan with aluminum foil and put it in a preheated oven at 275 degrees F (135 C) for 60 minutes. Remove the foil, turn the oven temperature to 375 degrees F (190 C) and roast the chicken and potatoes for 30 minutes more.
2 tablespoons extra-virgin olive oil
Juice of half a lemon
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small bunch of broccolini
Place the oil in a baking dish and place the broccolini in the dish in a single layer. Top with the chopped garlic, chili flakes, salt, and pepper. When the oven is raised to 375 degrees F for the chicken dish, place the broccoli in the oven and let it roast for 30 minutes. Remove the broccolini from the oven and squeeze the lemon over the stalks. Serve with the chicken and potatoes.
2 cups heavy cream
6 tablespoons unsalted butter
1 cup freshly grated Parmesan Cheese
Salt & Black Pepper
Heat together the cream and butter over medium heat until bubbling.
Season with salt and pepper.
Add the cheese and mix well over medium heat until the sauce thickens. Keep warm.
Shrimp Fettuccine Alfredo
8 oz fettuccine
1 pound peeled and deveined medium shrimp
2 green onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 recipe of Alfredo Sauce
Cook the pasta according to package directions. Drain pasta in a colander.
Heat a large skillet over medium-high heat. Add the olive oil; swirl to coat. Add shrimp, green onion, and garlic; sauté for 4 minutes or until shrimp are done.
Reduce heat to medium and add the alfredo sauce. Cook 1 minute and add drained pasta. Stir gently and cook until the pasta is coated and warmed.
Sprinkle with parsley and serve.
America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan, as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland. True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought their cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.
If you once lived in the New York area you may remember some of the wonderful Eastern European foods you could purchase on the Lower Eastside. But if you live anywhere else in the country, or the world, it’s not likely that you’ would have had the pleasure of enjoying one of these chewy, baked onion-stuffed bialys.
The bialy is not a type of bagel; it’s a thing unto itself. Round with a depressed middle filled with cooked onions and poppy seeds, it is simply baked (bagels are boiled, then baked). This means the outside is crispy and the inside is soft and tender, They can be eaten with cream cheese or straight-up shortly out of the oven.
The bialy was brought to the United States by Polish Jewish refugees in the late 1800s and became a staple of the Jewish bakeries in the Northeastern United States. Thousands of Jewish immigrants arrived from Poland and settled on the Lower East Side of New York City. Like most ethnic groups, they brought with them their local traditions and foods from their homeland. The Jews from Bialystok, Poland brought their local bread, called a “bialy” that they ate with every meal. The word “bialy” is actually a shortened version of “Bialystoker Kuchen” which in Yiddish means “little bread from Bialystok.”
Bialys became a popular bread and also breakfast for people in New York City, and the outlying areas; especially by American Jews. Bialys are considered an iconic food representative of New York City and can be difficult to find outside that area. However, bialys are sold frozen by a number of brands such as Ray’s New York, and others, in supermarkets across the country. Or you can make them at home.
New York Bialys
3 cups High-Gluten Flour
1 teaspoon instant yeast
1 1/2 teaspoons salt
1 cup plus 2 tablespoons lukewarm water
1 medium-large onion, peeled and finely diced
1 tablespoon vegetable or olive oil
Heaping 1/8 teaspoon salt
Coarse salt and poppy seeds
Place the dough ingredients in a mixer bowl, and mix and knead for about 7 minutes, until a smooth, fairly stiff dough forms.
Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 90 minutes until doubled in bulk.
While the dough is rising, make the filling. Fry the diced onion in the oil over high heat; it’ll brown very quickly, so stir often. Sprinkle with the salt, stir to combine, and remove the pan from the heat. Transfer to a small bowl to cool.
Preheat oven to 425 degrees F. Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal.
On a floured board or counter, punch dough down and roll into a cylinder shape. With a sharp knife, cut the cylinder into 8 rounds. Gently pat each dough round into circles each about 4 inches in diameter. I placed English Muffin rings on the baking sheets and placed the dough in each so that they would hold their shape.
Place bialys on prepared baking sheets, cover with a kitchen towel and let rise 30 minutes or until increased by about half in bulk.
Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim. Place approximately 1 teaspoon of the onion mixture in the hole of each bialy. Dust lightly with flour, cover with a kitchen towel, and let rise 15 minutes.
Sprinkle with salt and poppy seeds. (Remove the muffin rings if used.)
Bake on upper and lower shelves of the oven for 10 minutes, then switch pans and reverse positions of pans and bake another 10 minutes until bialys are lightly browned. Remove from oven and let cool on wire racks. Serve with cream cheese, if desired.