Storm the Cassoulet

Frankie’s Shrimp & Pasta Salad

Ingredients:

1 pound large cooked shrimp (16 to 20 shrimp per pound)

1 cup of light mayonnaise

1 teaspoon Dijon mustard or dry mustard

2 teaspoons of fresh lemon juice

½ teaspoon of Worcestershire sauce

1 tablespoon of minced fresh dill

1 tablespoon of celery seed

1 cup minced red onion (1 onion)

1 cup minced celery (6 stalks)

½ box of Ronzoni #32 rings

Kosher salt & freshly ground black pepper, to taste

Method:

Cook the pasta, and peel & remove veins from the shrimp.  Chop the shrimp into pieces.  Whisk together the mayonnaise, mustard, lemon juice, Worcestershire, dill, & celery seed.  Combine with the peeled shrimp. Mix in the onion, celery & cooked pasta.  Serve or cover and refrigerate for a few hours.

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Clam Dip

1  8 oz. block of cream cheese
1 can 6 1/4 oz. minced clams (reserve 1/4 cup liquid)
1/2 tsp. garlic powder
1 1/2 Tbs. Worcestershire Sauce
2 Tbs. Fresh lemon juice
2 Tbs. dry minced onions
salt & pepper to taste
Mix clams, reserved liquid and remaining ingredients until well blended; cover. Refrigerate several hours or until chilled.
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Beef Wellington with Madeira Sauce

Ingredients:

2 pounds filet mignon Salt and black pepper, to taste 2 tablespoons olive oil 1/4 cup whole-grain Dijon mustard 1/2 pound prosciutto di Parma 1 sheet puff pastry, thawed 1 egg yolk 1 tablespoon whole milk

Directions:

Preheat the oven to 400 degrees.  (If using individual filets, see cooking time note below).

Pat filet mignon dry with paper towels and season generously with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown from 1 to 2 minutes on all sides. You want to create a nice sear on the outside of the steak but leave the inside raw. Remove from heat and place on a cutting board to cool.

Cover cooled filet with Dijon mustard.  Spread the pate or the mushroom duxelles over the beef. Lay out the prosciutto on top of the pate/duxelles.

Lay out a clean, long piece of plastic wrap. Gently roll out puff pastry until it is a 1/4-inch thin. Place the wrapped steak on one end of the puff pastry and wrap. Pinch the ends closed and trim off any excess puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop it in the fridge for about 5 minutes to let it firm up again.

In a bowl, mix together egg yolk and milk.  Place a sheet of parchment paper or aluminum foil on a baking sheet. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet. Baste the top of the puff pastry with the egg wash.

Bake at 400 degrees F for 25 to 30 more minutes.  Pastry should be a rich, golden brown, and the beef medium-rare.   Remove from the oven and let rest for at least 10 minutes before slicing into medallions. Serve warm with the Madeira sauce.

Individual filets:  Bake about 12 minutes for rare, 16 minutes for medium, or 20 minutes for well done.

 

Madeira Sauce

Ingredients:

3/4 cup of Madeira wine

2 cans of Campbell’s Beef Consommé

2 stalks of celery

1 onion quartered

1 smashed garlic clove

2 tablespoons of cornstarch

Method:

In a sauce pan, add 1/2 cup of Madeira wine, 2 cans of Campbell’s Beef Consume 2 stalks of celery 1 onion quartered and one smashed garlic clove. Bring to boil and simmer 30 minutes.  In a separate bowl mix 2 tablespoons of cornstarch and 1/4 cup of Madeira wine. Blend into sauce pan with consume. this is a thin type of Au Jus rather than a thick and heavy gravy.  (Add any reserved juices from cooking the Beef Wellington.)

 

Mushroom Duxelles (in lieu of pate)

Ingredients:

1 pound cremini mushrooms, coarsely chopped

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Method:

To make mushroom duxelles: Add mushrooms to a food processor and process until completely smooth. The consistency is similar to wet hummus.

In a pan over medium heat, add mushroom paste, olive oil, salt, and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from heat and let cool.

 

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Crème Brûlée

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Ingredients:

4 cups heavy cream

2 tsp vanilla extract

6 egg yolks

1 cup sugar, 1/2 cup in mixture and 1/2 cup for crust

HOT water to fill roasting pan

Method:

Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.

In a medium bowl, whisk egg yolks and 1/2 cup of sugar until well mixed. Pour in the hot cream gradually, mixing continually.

Place six (7 to 8-ounce) ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.

Pour the egg mixture into the ramekins and bake at 325˚F / 165˚C for 45 – 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.

Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least five minutes before serving.

 

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Easy Chicken Noodle Soup from a Leftover Roasted Chicken

chicken-soup-healthy

Ingredients:

 For the stock:

1 roasted chicken carcass, meat removed and reserved for the soup

1 tablespoon olive oil

3 quarts (12 cups) water

1 medium carrot, peeled and coarsely chopped

1 medium celery stalk, coarsely chopped

1/2 medium yellow onion, coarsely chopped

2 fresh thyme sprigs

1 bay leaf

1/2 teaspoon whole black peppercorns

For the soup:

2 medium carrots, peeled and medium dice

2 medium celery stalks, medium dice

1/2 medium yellow onion, medium dice

1 bag of chopped fresh spinach

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon finely chopped fresh thyme leaves

Freshly ground black pepper

1 cup dried egg noodles (about 2 ounces) (or pastene, orecchiette,rice, etc…..)

Directions:

 For the stock:

Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven; set aside.

Heat the oil in the pot over medium-high heat until shimmering. Add the carcass pieces and cook, turning occasionally, until lightly browned all over, about 8 minutes.

Add the remaining ingredients and stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer (do not let the stock come to a boil).

Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon. Cook, adjusting the heat as necessary to keep the stock at a simmer, until the flavors have developed, about 1 1/2 hours.

Remove and discard any large pieces of carcass. Set a fine-mesh strainer over a 2-quart saucepan and pour the stock through the strainer (you should have about 6 cups). Discard the contents of the strainer. (At this point, the stock can be cooled to room temperature and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.)

 For the soup:

Bring the stock to a simmer over medium-high heat. Add the carrots, celery, onion, spinach, measured salt, and thyme, season with pepper, and stir to combine. Return to a simmer, reduce the heat to medium low, and simmer until the vegetables are tender, about 20 minutes.

Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat. Add the noodles and cook according to the package directions until al dente. Drain in a colander.

While the vegetables and noodles cook, shred the reserved chicken meat from the carcass into bite-size pieces. Reserve 1 1/2 cups for the soup; save the rest for another use.

When the vegetables are tender, add the drained noodles and shredded chicken, stir to combine, and return the soup to a simmer. Cook until the flavors meld, about 5 minutes more. Taste and season with salt and pepper as needed.

 

 

 

 

 

 

 

 

 

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Mustard-Roasted Fish

336_136 mustard-roasted fish

Barefoot Contessa Back to Basics by Ina Garten

Ingredients:

4 (8-ounce) fish fillets such as red snapper 

Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Preheat the oven to 425 degrees.

Method:

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

 

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Tres Leche Cake

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By Martha Stewart

Ingredients:

1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt

5 large eggs

1 cup sugar

1 teaspoon pure vanilla extract

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup whole milk

2 cups heavy cream

5 cups fresh fruit (optional), such as oranges or berries, for serving

Method:

Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through. LET THE CAKE COOL A BIT.

In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.

Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.

 

 

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Hawaiian Banana Bread

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from Betty Straughan The News Review, Roseburg, OR

Makes 2 loaves

Ingredients:

2 cups granulated sugar

1 cup margarine

6 very ripe bananas, mashed

4 eggs, well beaten

2 ½ cups cake flour

1 tsp. salt

2 tsp baking soda

Method:

Cream sugar and margarine. Add bananas and eggs.

Sift flour, salt, baking soda 3 times.

Blend flour mixture into banana mixture. Do not over mix. Turn batter into 2 greased 9x5x3 inch loaf pans. Preheat oven 350°F. Bake bread for 55 minutes, or until toothpick tests dry in center of loaf. Turn out immediately to cool on rack.

Be sure to sift the flour 3 times!!!

Be sure to use CAKE FLOUR!

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Beef and Vegetable Lasagna

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from The New Basics Cookbook

Ingredients:

2 tbsp. olive oil

1 lb. ground beef

5 cups tomato sauce

4 tbsp. chopped fresh Italian (flat leaf) parsley

3 1/2 c. Ricotta cheese

1 c. chopped cooked spinach, well drained; optional

1/4 c. freshly grated Parmesan cheese

1 tbsp. dried oregano

3/4 tsp. ground nutmeg

Freshly ground black pepper, to taste

8 lasagna noodles, cooked until not quite tender

3 c. grated Mozzarella cheese

Optional: add sautéed sausage, sliced zucchini, tomatoes, crushed red pepper, mushrooms

Method:

Preheat oven to 350 degrees.

Heat the olive oil in a skillet over medium heat. Add the beef, crumbling it into the skillet. Cook, stirring occasionally, until it is browned. Drain, and set aside.

Place the tomato sauce in a saucepan. Add the beef and 2 tablespoons of the parsley, and cook over medium heat for 5 minutes. Remove the pan from the heat.

In a mixing bowl, combine the Ricotta, spinach, Parmesan, remaining 2 tablespoons parsley, oregano, nutmeg, and pepper; stir well.

Place 2 cups of the tomato sauce in the bottom of a 13 x 9 inch baking dish. Arrange 4 lasagna noodles on top of the sauce. Spread half the Ricotta mixture over the lasagna, and sprinkle with 1 cup of the Mozzarella. Repeat the layers of sauce, noodles, Ricotta, and Mozzarella.

Top with the remaining 2 cups of sauce and 1 cup Mozzarella, sprinkle evenly over the top.

Cover the dish loosely with aluminum foil, place it on a baking sheet, and bake for 45 minutes.

Then remove the foil and bake an additional 20 minutes. Remove the dish from the oven and allow it to rest 10-15 minutes before serving. 8 portions.

NOTE: For individual frozen portions, cut the baked lasagna into eight pieces. Place in freezer container with lids. Freeze when cool. To reheat, defrost and bake, covered with aluminum foil, at 350 degrees for 20 minutes.

 

 

 

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Pork Crown Roast

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Ingredients:

Garlic powder

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

10 pounds pork rib roast (about 12 to 14 ribs) – have butcher prepare it.

Note:  You need at least 10 ribs to make a circle.

Stuffing of choice (ex. bread stuffing with cranberry, apples, applesauce)

Pork Gravy (add some pork juice)

Bone Booties for the rib bones

Watercress, for garnish, optional

Special equipment: roasting pan fitted with roasting rack

Optional:  ginger ale or apple juice

Method:

Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.

Combine garlic powder, and salt and pepper.  Add oil, about 1 cup, and combine.

Take crown roast of pork that the butcher has already prepared. Rub the pork all over with the oil mixture.

Place in a roasting pan. Set aside to bring the pork to room temperature prior to cooking.

Fill the cavity with your stuffing of choice.

Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done.  Baste with a little the juice (or ginger ale or apple juice), if desired.

About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust.

Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Cut off string.  Serve with stuffing and gravy. Garnish with bone booties and watercress, if desired.

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