Baba Ghanoush
INGREDIENTS
2 Small Eggplants (1 Pound Each)
2 Thinly Sliced Garlic Cloves
2 Tablespoons Olive Oil
4 Teaspoons Fresh Lemon Juice
¼ Cup Tahini (Sesame Seed Paste)
½ Cup Plain Yogurt
½ Teaspoon Ground Cumin
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
Preheat oven to 400° F. With a knife, cut slits all over eggplants and insert garlic slices in the slits. Place the eggplants in a baking pan and roast for 1 hour until the eggplant is collapsed and tender. Remove from the oven and cool enough to handle. Cut the eggplants in half. Scoop out the flesh and place in a colander se over a bowl. Discard the skin and let drain 10 minutes.
Transfer the eggplant to a food processor with a knife blade attached. Add the olive oil, lemon juice, salt and pepper. Add the cumin, tahini and yogurt, pulsing to combine. Spoon into a bowl and cover & refrigerate up to 4 hours. Serve with toasted pita bread wedges. Makes 2 cups
Gazpacho
Often described as a liquid salad, gazpacho descends from ancient Roman concoction based on a combination of stale bread, garlic, olive oil, salt and vinegar. As Romans labored to build roads and aqueducts across Spain in the scorching heat, this creamy soup replenished them with the necessary salt and vitamins lost through physical exertion. Later, shepherds and farmers added vegetables to make it more hearty and satisfying. Because tomatoes and bell peppers were not indigenous to Spain, these ingredients were not added to the soup until after Spain’s discovery of the New World. Since that time, gazpacho has remained relatively unchanged. We are grateful for such an unpretentious soup designed to quench the thirst evoked by the unrelenting Spanish sun.
INGREDIENTS
1 Large Cucumber
2 Red Bell Peppers
1 Yellow Bell Pepper
4 Medium Tomatoes
1 Red Onion
3 Minced Garlic Cloves
3 Cups Tomato Juice
¼ Cup White Wine Vinegar
¼ Cup Extra Virgin Olive Oil
½ Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Halve and seed the cucumber, but do not peel it. Core and seed the three bell peppers. Roughly chop the cucumbers, bell peppers, tomatoes and red onion into 1 inch cubes. Reserve a small bit of each vegetable to put in at the end so that the soup has some crunch. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. The longer the gazpacho sits, the more the flavors develop. Serve anytime, but especially on a hot summer day. Serves 4
Chocolate Muffins
Chocolate Muffins are great for a sinful breakfast or mid-day snack.
INGREDIENTS
1 ¾ Cups Unbleached Flour
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
2 Tablespoons Cocoa Powder
¾ Cup Sugar
1 Cup Chocolate Chips
1 Cup Buttermilk or Sour Milk
1/3 Cup Plus 2 Teaspoons Vegetable Oil
1 Large Egg
2 Teaspoons Vanilla Extract
Preheat the oven to 400° F. You will need a muffin tin and paper muffin cases.
In a large bowl combine the flour, baking powder, baking soda, cocoa, sugar and chocolate chips. In a medium sized bowl combine the buttermilk, vegetable oil, egg and vanilla extract. Pour the liquid mixture into the dry ingredients and mix, but don’t over mix. A lumpy batter makes the best muffins. Spoon into the prepared muffin cases and bake for 20 minutes or until the muffins are dark, risen and springy. Remove from oven and let cool on a wire rack. Serve with butter, cream cheese or plain. Makes 12 muffins
Rhubarb Jam
This recipe is so easy. You will wonder why you didn’t make it before!
INGREDIENTS
4 ½ Pounds Rhubarb
Juice of 3 Lemons
3 Pounds Sugar
1 ½ Tablespoons Minced Fresh Ginger
Wipe and trim the rhubarb. Trim the stalks, halve them lengthwise and cut crosswise into ½ inch pieces (this will end up being about 15 cups). In a large bowl, combine the rhubarb, sugar, lemon juice and ginger. Cover with plastic wrap and refrigerate overnight. The next day, put the contents of the bowl into a cooking pot and bring to a boil. Cooking time will vary depending on how much juice the rhubarb releases. Boil rapidly for 30 minutes. Once the rhubarb breaks down turn the heat down to a simmer for 40 more minutes. Keep a close eye on the mixture as it simmers. Remove from the heat and skim any foam off the surface. Cool completely and refrigerate up to 2 weeks or can the jam for longer storage.
To can the jam: Divide it among sterilized pint or half-pint jars, leaving ¼ inch headspace. Wipe the rims clean and attach the lids to the jars with the screw bands, turning them fingertip-tight. Put the jars in a large pot fitted with a rack and add enough water to cover by 2 inches. Bring to a boil over high heat, and then boil briskly for 10 minutes. Transfer the jars to a rack and let cool for 12 to 24 hours. Test the seal by removing the bands and lifting the jars by their lids. If the lid holds, the jar is sealed. Store in a dark place for up to 1 year. If a seal fails, refrigerate the jar and use the jam within 2 weeks. Makes about 7 cups
Cherries Jubilee
Cherries Jubilee is one of my favorite desserts that was created for one of Queen Victoria’s Jubilee celebrations (Golden Jubilee 1887 or Diamond Jubilee 1897). Made with cherries and liqueur, typically Kirschwasser, which is subsequently flambéed and served over vanilla ice cream.
INGREDIENTs
½ Cup Sugar
2 Tablespoons Cornstarch
¼ Cup Water
¼ Cup Orange Juice
1 Pound Pitted Bing Cherries
½ Teaspoon Finely Grated Orange Zest
¼ Teaspoon Cherry Extract
¼ Cup Brandy
3 Cups Vanilla Ice Cream
Whisk together the sugar and cornstarch in a large saucepan. Stir in the water and orange juice and bring to a boil over medium-high heat. Whisk until thickened. Stir in the cherries and orange zest, return to a boil and then reduce heat. Simmer for 10 minutes. While the cherries are cooking spoon the ice cream into serving bowls. Remove the cherries from the heat and stir in the cherry extract. Pour in the brandy and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream. Serves 6
Strawberry Trifle
Trifle is a dessert made from thick custard, fruit, sponge cake, gelatin, cream, wine, port or sherry and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom with custard and cream on top. There is no “set in stone” recipe so feel free to be creative.
INGREDIENTS
For The Syllabub:
2/3 Cup Dry White Wine
2 Tablespoon Sherry
Zest and Juice of One Lemon
1/3 Cup Sugar
1 ¼ Cups Heavy Cream
For The Sponge Cakes:
4 Separated Eggs
¾ Cup Plus 2 Tablespoon Sugar
¾ Cup Unbleached Flour
4 Tablespoon Softened Butter
For The Custard:
2 Cup Milk
2 Eggs
2 Egg Yolks
1 Cup Dry White Whine
3 Tablespoons Sherry
9 Cups Strawberries
For the syllabub put wine, sherry, lemon zest and lemon juice into a large bowl. Stir to combine and cover with plastic wrap. Refrigerate overnight.
For the sponge cakes preheat the oven to 350° F. Line two baking sheets with parchment paper and set aside. Put the egg yolk and ¾ cup of sugar into a large bowl and whisk until thick and pale yellow. In separate large bowl, beat egg whites to stiff peaks and add remaining sugar to the egg whites. Whisk again to stiff peaks. Add 1/3 of the egg whites and 1/3 of the flour and 1/3 of the butter to the egg yolk mixture and gently fold together. Repeat twice more with the remaining egg whites, flour and butter. Spoon a heaping ¼ cup of the batter onto a prepared baking sheet. Repeat to make 8 large circles in all, evenly spaced apart which should be about 4 on each baking sheet. Bake for 14 minutes or until cakes are light golden brown and bounce back when touched. Transfer to a rack to cool.
For the custard bring milk to a boil in a medium pot over medium-high heat. Put eggs, egg yolk and sugar into a large bowl and whisk to combine. Slowly pour the milk into a large bowl while whisking constantly to prevent the eggs from becoming scrambled. Transfer mixture to the pot and cook over medium-low heat for 13 minutes and stir constantly until thickened. Strain the custard into a medium sized bowl and set aside to let cool.
To assemble your trifle place 4 sponge cakes in the bottom of a 14 cup glass bowl. Overlap the cakes slightly. Pour half of the wine and half of the sherry over the cakes and press firmly to soak up the liquid. Repeat with the remaining cakes, wine and sherry. Top the cakes with 5 cups of the strawberries and pour the custard over the strawberries. Cover with plastic wrap and refrigerate for 7 hours or overnight. Remove and throw away the zest from the syllabub. Add the sugar and stir to dissolve. Add the cream and beat to form soft peaks. Top the trifle with the syllabub and then heap the remaining strawberries on top. Serve immediately.
Serves 8
Italian Meatball Sandwiches
INGREDIENTS
1 Pound Ground Sirloin
¾ Cup Bread Crumbs
2 Teaspoons Dried Italian Herbs
3 Minced Garlic Cloves
2 Tablespoons Chopped Fresh Parsley
2 Tablespoons Grated Parmesan Cheese
1 Beaten Egg
4 Italian Rolls
1 Tablespoon Olive Oil
1 Teaspoon Garlic Powder
½ Teaspoon Salt
14 Ounces Red Sauce (See Victoria’s Sunday Gravy)
8 Slices Provolone Cheese
Preheat the oven to 350° F. In a medium bowl, gently mix by hand the ground sirloin, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese and egg. Shape into 12 meatballs and place in a medium sized baking dish. Bake for 20 minutes. Meanwhile, cut the Italian rolls in half lengthwise and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil and season with the garlic powder and salt. Put the Italian rolls into the oven during the last 5 minutes of the meatballs time to toast. While the bread toasts, warm the red sauce in a saucepan over medium heat. When the meatballs are done, use a spoon to transfer them to sauce. Spoon sauce and meatballs onto the Italian rolls and top with the slices of Provolone cheese. Return to the oven for 3 minutes to melt the cheese. Cool slightly and cut in half. Serves 4
Santa Fe Burgers
INGREDIENTS
2 Pounds Ground Sirloin
½ Teaspoon Kosher Salt
½ Teaspoon Fresh Ground Pepper
Santa Fe Salsa
Combine the ground sirloin, salt and pepper in a medium sized bowl. Using your hands mix well. Form into six patties and refrigerate until ready to grill. Prepare a charcoal or gas grill and lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot. Grill the burgers for about 5 minutes. Flip the burgers and grill for another 4 or 5 minutes. Serve with Santa Fe Salsa. Serves 6
Santa Fe Salsa
INGREDIENTS
1 Pound Chopped Tomatoes
2 Seeded & Chopped Yellow or Red Bell Peppers
1 Cup Cooked Corn Kernels (Fresh or Frozen)
3 Finely Chopped Green Onions
2 Seeded & Chopped Jalapeno or Serrano Chilies
1 Minced Garlic Clove
4 Tablespoons Finley Chopped Cilantro
1 Tablespoon Fresh Lime Juice
2 Teaspoons Malt Vinegar
½ Teaspoon Kosher Salt
Combine the tomatoes, peppers, corn, green onions, chilies, garlic, cilantro, lime juice, vinegar and salt in a glass or ceramic bowl and gently stir to combine. Let the salsa stand for about an hour to let the flavors blend. Serve or cover to refrigerate for several hours. Let the salsa reach room temperature before serving. Makes 2 cups
Victoria’s Sunday Gravy
INGREDIENTS
2 Tablespoons Olive Oil
2 Cups Chopped Onion
3 Cloves Minced Garlic
¼ Cup Minced Parsley
3 Sprigs Fresh Thyme
3 Sprigs Fresh Oregano
1 Bay Leaf
1 Teaspoon Salt
1/3 Teaspoon Ground Black Pepper
28 Ounces Crushed Tomatoes (1 Can)
28 Ounces Whole Peeled Tomatoes (3 Cans)
6 Ounces Tomato Paste (1 Can)
In a large cooking pot heat the olive oil over medium flame. Add the onions, garlic, parsley, thyme and oregano. On medium heat sauté for 2 minutes until translucent, but not brown. Add tomatoes and tomato paste along with the salt and pepper. Simmer for 20 minutes and then add the meatballs. Simmer for 2 hours. Remove herb stems and serve. Serves 8
Victoria’s Italian Meatballs
INGREDIENTS
1 Pound Ground Sirloin
1 Pound Ground Pork
1 Pound Ground Veal
5 Slices Italian White Bread
1 Cup Whole Milk
¼ Cup Fresh Chopped Parsley
2 Cloves Minced Garlic
2 Teaspoons Salt
1 ½ Teaspoons Fresh Ground Black Pepper
3 Eggs
½ Cup Olive Oil
Combine sirloin, pork and veal in a large bowl. Soak the bread and milk together in a separate bowl. When the milk is absorbed add the bread mixture to the meat mixture. Next add the parsley, garlic, salt, pepper and eggs. Mix well and roll into 2 inch balls. Heat the olive oil in a large skillet and fry over medium heat. Make sure to cook about 10 meatballs at a time so not to overcrowd the pan. Repeat as many times as necessary until all meatballs are cooked to browned and cooked all through. Serve over Victoria’s Sunday Gravy. Serves 8
