Sour Cream Gratin Potatoes
All I have to say about this side dish is DELICIOUS! Serve beside beef steak or chicken and you have a beautiful meal.
INGREDIENTS
1 1/4 Pounds Russet Potatoes
1 Cup Sour Cream
1 Beaten Egg
1/2 Cup Milk
2 Teaspoons Minced Garlic
1 Tablespoon Minced Dill
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Cup Shredded Monterey Jack Cheese
Preheat your oven to 375° F. In a medium saucepan put the potatoes in lightly salted water and bring to a boil. Cook the potatoes on low boil for 15 minutes until just tender. Remove from the heat and drain. Let cool slightly and then peel. Slice the potatoes and put in layers in a buttered 9×6 baking dish. In a medium size mixing bowl combine the sour cream, egg, milk, garlic, dill, salt and pepper. Pour over the potatoes. Evenly spread the cheese over the top and bake in the oven for 40 minutes until golden and bubbly. Remove from the oven and let sit for 5 minutes. Serve alongside the main dish of your choice. Serves 4
Belgian Chocolate Brownies
To get the best brownies use the best chocolate and use a lot of it.
INGREDIENTS
8 Ounces Chopped Unsweetened Belgian Chocolate
1 Cup Unsalted Butter
6 Large Eggs
2 Tablespoons Vanilla Extract
1/2 Teaspoon Kosher Salt
3 1/2 Cups Sugar
2 Cups Unbleached Flour
1 Tablespoon Half & Half
Preheat your oven to 375° F. Line a 13×9 inch baking dish with parchment paper or you can butter the baking dish. We don’t want the brownies sticking to the pan!
In a double boiler or a heavy saucepan melt the chocolate and butter together over a low heat. Stir often and make sure not to overcook the chocolate and butter mixture. Remove from the heat and set aside to let cool.
In a large size bowl combine the eggs, vanilla and salt and sugar. Beat until fluffy. Add the flour and the chocolate mixture to the egg mixture – alternating. Mix until the batter is nice and smooth. Pour the batter into the baking dish and then brush the half & half evenly on top. Bake for 35 minutes. The brownies should look risen and lightly cracked on top. Remove from the oven and cool in the pan before cutting. Makes 18 brownies.
Coconut Cream Pie
Forget the diner and make your own delicious Coconut Cream Pie. It will be much better than the diner’s…trust me!
INGREDIENTS
Crust:
6 Ounces Animal Crackers
2 Tablespoons Unsweetened Shredded Coconut
1 Tablespoon Raw Sugar
5 Tablespoons Melted & Cooled Unsalted Butter
Filling:
1 Cup Whole Milk
14 Ounces Coconut Milk
1/2 Cup Unsweetened Shredded Coconut
1/2 Cup Plus 1 Tablespoon Sugar
3/8 Teaspoon Salt
5 Large Egg Yolks
1/4Cup Cornstarch
2 Tablespoons Unsalted Butter (Cut Into 2 Pieces)
1 1/2 Teaspoons Vanilla Extract
Whipped Cream:
1 1/2 Cups Cold Heavy Whipping Cream
2 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
1 Tablespoon Toasted Unsweetened Shredded Coconut
Move your oven rack to the lower middle and preheat to 325° F. In a blender or food processor combine the animal crackers, coconut and sugar. Pulse for about 20 seconds until the crumbs are almost powdery. Pour the crumbs into a medium size bowl and add the butter. Stir until the crumbs are evenly moistened. Pour the moistened crumbs into a 9 inch pie plate. Using the bottom of a drinking glass press the crumbs evenly into the bottom and up the sides of the pie plate. Bake for 15 minutes until medium brown. Remove from the oven and cool for 30 minutes on a wire rack.
While the crust is cooling make the filling. In a medium saucepan bring the coconut milk, while milk, shredded coconut, 1/2 cup sugar and salt to a simmer over a medium high heat. Stir occasionally to make sure that the sugar dissolves. In a medium size bowl whisk together the egg yolks, cornstarch and 1 tablespoon of sugar until well mixed. Gradually pour about 1 cup of the hot milk mixture over the egg yolk mixture. Whisk constantly and whisk well to combine. Slowly add the remaining milk mixture to the yolk mixture in 4 additions. Make sure to whisk constantly. You don’t want to end up with scrambled eggs! Return the mixture back to the saucepan and cook until thickened and the mixture reached a boil. Whisk constantly for 1 minute. The filling must boil in order to fully thicken. Turn off the heat and whisk in the butter and vanilla until the butter is fully melted. Give a stir and then pour the hot filling into the cooled pie shell. Smooth the surface with a spatula. Press plastic wrap directly against the surface of the filling and refrigerate for 4 hours until firm. You may refrigerate up to 12 hours.
Just before serving you want to make the whipped cream. Beat the cream, sugar and vanilla with an electric mixer for 2 minutes until soft peaks form. Top the pie with the whipped cream. To toast the coconut take a small dry skillet and toast 1 tablespoon of the unsweetened shredded coconut until it turns a golden brown. Sprinkle the whipped cream with the toasted coconut. Cut the pie into wedges and serve. Makes one 9 inch pie – Serves 8
Best Ever Grilled Cheese Sandwiches
Forget the stovetop. The trick is the oven!
INGREDIENTS
6 Ounces Shredded Sharp Cheddar Cheese
3 Ounces Shredded Monterey Jack Cheese
6 Tablespoons Melted Butter
8 Slices Nice & Thick White Bread
Preheat your oven to 450° F. Place the oven rack to the middle and place the baking sheet on the rack. You want to heat up the baking sheet. In a large size bowl mix together both cheeses. Brush one side of the bread slices with the butter. Don’t skimp on the butter. On a large plate place the four buttered slices butter side down. Top each slice with a generous amount of the cheese mixture and press down on the cheese lightly. Put the remaining slices on top of the cheese and press down slightly. Butter the tops with the remaining butter. Take the hot baking sheet from the oven and arrange the sandwiches on the hot baking sheet. Place the baking sheet back in the oven on the middle rack. Bake for 4 minutes. Remove from the oven and carefully turn the sandwiches over. Bake for another 4 minutes. Remove from the oven and serve immediately. Makes 4 sandwiches.
Rice Krispie Treats
INGREDIENTS
1/4 Cup Butter
1 (10 ounces – approx 40) package regular marshmallows or 3 cups miniature marshmallows
6 Cups Rice Krispies Cereal
In a large saucepan, melt 1/4 cup butter over low heat. Next, add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat and stir in the cereal – coating them well with the melted marshmallow mixture. Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been greased or lined with wax paper. Cut into squares when the mixture cools. Makes approximately 24 squares.
This is sticky to make, but you’ll have fun licking your fingers!
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Corn & Black Bean Salad
This simple and colorful salad is packed full of flavor. With the combination of sweet corn, tender black beans, cherry tomatoes and zesty cilantro in a vinaigrette dressing what could be better.
INGREDIENTS
2 Cups Fresh or Frozen Corn
1/2 Cup Chopped Red Onion
2 Tablespoons Malt Vinegar
1 Tablespoon Olive Oil
1 Tablespoon Fresh Lime Juice
1/2 Teaspoon Sea Salt
1/2 Teaspoon Freshly Ground Pepper
4 Cups Black Beans
1 Cup Halved Cherry Tomatoes
1/3 Cup Chopped Cilantro
In a medium size pot add water and bring to a boil. Add the fresh corn and cook for 1 minute. Remove from the heat and drain well. Rinse in cold water and drain again. If you are using frozen corn skip the cooking process. Just thaw the corn out. In a large size bowl whisk together the malt vinegar, olive oil, lime juice, salt and pepper to make the dressing. Add the beans, corn, chopped onions and cherry tomato halves. Toss just until all of the ingredients are incorporated. Cover and chill for at least 3 hours. Add the cilantro and toss again before serving. Serves 4
Cream Cheese Pound Cake
This cake is moist, tender, golden brown and very velvety. It has all the richness and pure buttery flavor of classic pound cake, but with a delicate tang.
INGREDIENTS
3 Cups Cake Flour
1 Teaspoon Salt
4 Large Room Temperature Eggs
2 Room Temperature Egg Yolks
1/4 Cup Milk
3 Teaspoons Vanilla Extract
3 Cups Sugar
24 Tablespoons Unsalted Butter (3 Sticks)
6 Ounces Softened Cream Cheese
Before you turn on the oven adjust the oven rack to the middle position. Preheat your oven to 300° F. Grease and flour 12 cup nonstick Bundt pan. In a medium size bowl, combine the flour and salt. In a 2 cup liquid measuring cup whisk the eggs, 2 yolks, milk and vanilla. In a separate large size bowl, beat together (by hand or with an electric mixer) the sugar, butter and cream cheese for 3 minutes until fluffy. Reduce the speed to low and very slowly add the egg mixture until incorporated. The batter may look slightly curdled. Add the flour mixture in 3 additions. Scrape down the bowl as needed. Give the batter a final stir by hand. Scrap the batter into a prepared pan and gently tap the pan on the counter to release air bubbles. Bake for 80 to 90 minutes. Rotate the pan halfway through baking. Remove from the oven and cool the cake in the pan on a wire rack for 15 minutes. Remove the cake from the pan and cool completely, for about 2 hours. Serve plain or topped with frosting or fruit. Serves 12
Nana’s Tomato Sauce
INGREDIENTS
3 Tablespoons Olive Oil
4 Chopped Garlic Cloves
28 Ounces Plum Tomatoes Blended
3 Tablespoons Basil
3 Chopped Sprigs of Parsley
1/4 Cup Red Wine
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Heat the olive oil in a large saucepan. Add the chopped garlic and sauté until lightly golden. Add the tomatoes, basil, parsley, wine, salt and pepper. Simmer for 30 minutes. Add meatballs (if you are using meatballs) and let simmer for another 30 minutes. When done remove the meatballs to be eaten to the side. Pour the sauce over 1 pound of spaghetti that has been cooked al dente. Serves 4
Spaghetti & Meatballs Alla Nana
Don’t forget that food is a celebration to be shared. Gather your loved ones and mangia! You deserve to honor your life with good food, good friends and unhurried living. This is a great dish because it is hearty and can be made with canned tomatoes without sacrificing flavor.
INGREDIENTS
¾ Pound Ground Beef
¾ Pound Ground Pork
1 Egg
1 Crushed Garlic Clove
6 Chopped Flat Italian Parsley Sprigs
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
½ Cup Grated Cheese
1 Cup Italian Bread Cubes
In a large size bowl mix everything together and form into balls of about 2 inches in diameter. In a large skillet brown the meatballs in hot olive oil. Remove from the pan and drain. Add to the sauce as it simmers and let them finish cooking. Serves 4
Grilled Swordfish
It’s spring and I’ve got the grilling itch something bad! I thought that I had lemons in my fridge, but to my dismay only found a lonely grapefruit. I decided to try a quick grapefruit marinade before grilling. The taste is subtle, but very good.
INGREDIENTS
1 ½ Pounds Fresh Swordfish
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Juice of 1 Grapefruit
Wash and pat dry, with paper towels, the swordfish. If your swordfish is one large piece then cut it into half. It will make it easier to handle and cook. On a large platter place the fish. Sprinkle with the salt and pepper. Pour the grapefruit juice over the top of the swordfish and let sit for 5 minutes. Place on the grill and cook from 6 to 10 minutes on each side depending on how thick your swordfish is. Serve with grilled zucchini. Serves 2
