Basic Pound Cake
The simplest of cakes is the most delicious and it goes well with everything. You can flavor your pound cake any way you like or just serve it with berries or ice cream. This truly is an easy cake to make. Make sure that your eggs are room temperature and that you beat the butter and sugar long enough so that the batter is fluffy. Once you’ve added the flour be sure not to overmix the cake. You don’t want your pound cake to be tough.
INGREDIENTS
2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
1 1/4 Cups Sugar
1/2 Pound Softened Butter
5 Large Eggs
2 Tablespoons Vanilla Extract
Juice of 1 Lemon
1/2 Cup Half & Half
Preheat your oven to 325° F. Grease and flour a loaf pan. If you don’t have a loaf pan then use a bundt pan. In a medium size bowl combine the flour and salt. Set aside. In a large size bowl beat the butter and sugar together for 5 minutes. I use an electric mixer on low for this. Add the eggs one at a time. After the third egg add 2 tablespoons of the flour mixture. Beat for 10 seconds. Add the vanilla and lemon juice. Put down your electric mixer and mix in the flour by hand. Add the flour in thirds. Alternate with the half & half. Make sure not to overmix. Pour the batter evenly in the pan and tap it on the counter to get out air bubbles. Bake for 1 hour on the middle rack. After 50 minutes check to see if the cake is done. The top will spring back when you touch it. Remove from the oven and cool in the pan for 20 minutes. Turn the cake out onto a rack and when thoroughly cool wrap in foil and store in a tightly sealed container. Wait 24 hours before slicing it. The good news is that pound cakes will keep in the freezer for months so this is a great “make ahead” recipe. Serves 16
Boston Baked Beans
Labor Day Weekend is coming up and you might want to round out your BBQ with my delicious Boston Baked Beans!
INGREDIENTS
2 Pounds Dry Navy Beans
1/2 Pound Salt Pork
2 Quartered Onions
1/2 Cup Dark Molasses
1/2 Cup Packed Dark Brown Sugar
1/4 Cup Pure Maple Syrup
1/4 Cup Tomato Paste
2 Tablespoons Dry Mustard
2 Teaspoons Freshly Ground Pepper
1 Quart Boiling Water
Rinse the dry beans and cover with cold water in a pot. They will need to soak overnight. Drain and rinse the beans the next day. Preheat your oven to 225° F. Cut the salt pork into 1 inch thick slices. Put 1/4 cup of the salt pork and 4 onion quarters in the bottom of a bean pot. Fill the pot half full of the beans and repeat the pork and onion. Pour in the rest of the beans. Mix the molasses, brown sugar, maple syrup, tomato paste, mustard and pepper into the boiling water. Stir until all of the ingredients dissolves and then pour over the beans. Fill the pot with enough additional water to cover. Put any leftover salt pork on top. Put the lid on and bake for 4 to 5 hours. Check the beans for water level after 2 hours. Add a bit more water if needed. After 3 1/2 hours start checking for tenderness. Cooking times for beans vary. You’ll know when they are done. The last hour of cooking remove the lid and bake uncovered. Don’t worry if the beans are tender, but still soupy because they will absorb the liquid as they stand. Remove from the oven and let cook for 15 minutes before serving. When you do reheat them as leftovers you will probably need to add more water. Serves 12
Spinach Soup
Many times spinach can get lost in soups, but not this soup as it contains 12 cups of spinach. A touch of lemon adds a little something to complete the flavor of this beautiful soup. Garnish with either croutons or bacon bits.
INGREDIENTS
1 Cup Diced Onion
4 Tablespoons Olive Oil
4 Cloves Minced Garlic
1/3 Cup Unbleached Flour
3 Cups Half & Half
2 Cups Chicken or Vegetable Broth
12 Cups Baby Spinach
1 Tablespoon Lemon Zest
2 Tablespoons Fresh Lemon Juice
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Croutons – Optional
Bacon Bits – Optional
In a large stock pot heat the olive oil over a medium high heat and sauté the onion for 4 minutes. Add the garlic and sauté for 1 minute. Stir in the flour and cook for 3 minutes. Slowly pour in the half & half and either chicken or vegetable broth. Stir and bring the soup to a simmer over a medium heat. Add the 8 cups of spinach and cook for 6 minutes. Reduce to a low heat. Cook for another 5 minutes. You can use one of these devices to puree: a handheld blender, a food processor or a blender. Puree all of the soup in batches, if needed, and return to the soup pot. If you are using a handheld blender then you may puree right in the pot. Stir in the remaining 4 cups of spinach. Add the lemon zest, lemon juice, salt and pepper. Cook for 1 minute more. Ladle the soup into soup bowls. Garnish with croutons or bacon bits. Serves 8
*If you want to lower the fat content then use fat-free half & half.
Victoria's Slow Cooker Tri-Tip
Here is a nice Sunday meal that really is no fuss. Throw in some carrots, potatoes and cipollini onions and you have a complete meal.
INGREDIENTS
2 Tablespoons Olive Oil
1 Boneless Tri-Tip Weighing 5 Pounds
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
8 Chopped Garlic Coves
1/3 Cup Unbleached Flour
3 Tablespoons Tomato Paste
1 Tablespoon Anchovy Paste
1 Tablespoon Beef Bouillon
1 Cup Red Wine
14 1/2 Ounce Can Whole Tomatoes With Juices (Quartered)
3 Dried Bay Leaves
1 Teaspoon Sage
1 Teaspoon Rosemary
1/2 Teaspoon Grated Nutmeg
1 Teaspoon Kosher Salt
1/4 Teaspoon Red Pepper Flakes
1 Pound Halved Small White Potatoes
4 Cut Carrots
12 Ounces Blanched & Peeled Cipollini Onions
Heat the olive oil in a large skillet over a medium-high heat until it is shimmering. Brown the tri-tip on both sides which should be 5 minutes per side. Transfer the tri-tip to a 6 quart slow cooker. In the skillet stir in the garlic, flour, tomato paste, anchovy paste and beef bouillon. Cook for 1 minute. Deglaze the skillet with the red wine. Scrap up the bits on the bottom. Add the tomatoes, tomato juice, bay leaves, sage, rosemary, nutmeg, salt and red pepper flakes. Bring to a boil and cook for 5 minutes. You want the consistency to be thick. Pour the wine mixture over the tri-tip in the slow cooker. Add the potatoes, carrots and cipollini onions to the slow cooker. Cover the slow cooker and cook on the high setting for 5 hours. You will want the tri-tip to be fork tender. Transfer the roast to a serving platter. Arrange the vegetables around the tri-tip or place them in their own separate serving bowl. Strain the remaining sauce and skim off any excess fat from the surface. Serve the sauce with the roast. Leftovers make great sandwiches! Serves 8
*In order to easily peel the cipollini onions blanch them for 2 minutes in boiling water. Transfer them to an ice water bath and the skins will slip right off.
Spinach Salad
This is a delicious main-dish salad. For a refreshing side-dish salad, simply reduce the portions and omit the egg and bacon. This salad pairs very well with roast chicken or a thick grilled pork or veal chop.
INGREDIENTS
Salad:
2 Hard Boiled Eggs (Peeled)
3 Pounds Flat Leaf or Baby Spinach
6 Diced White Mushrooms
6 Strips Crumbled Bacon
6 Slivered Green Onions
1 Sliced Green Apple
10 Toasted Whole Pecans
1 Cup Garlic Croutons
Dressing:
1 Tablespoon Honey Dijon Mustard
1 Minced Garlic Clove
1 Tablespoon Minced Fresh Dill
1 1/2 Tablespoons Fresh Lemon Juice
6 Tablespoons Olive Oil
1 Tablespoon Heavy Cream
In a large mixing bowl, whisk the dressing ingredients together until nice and creamy. Press the egg yolks through a fine mesh strainer and finely chop the egg whites. Keep the egg yolks and the egg whites separate. Set aside. Add the spinach and mushrooms to the salad bowl and toss well to coat. Divide among 4 serving bowls. Sprinkle the egg whites, bacon, green onions and egg yolks around the top of the salad. Arrange the apple slices around the outside of the salad and layer several of the apple slices with the toasted pecans. Top with croutons. Pass around the dressing for everyone to help themselves. Serves 4
Garlic Chicken
So much garlic and so good. If you’re a garlic lover then you will truly enjoy this chicken dish. Just make sure that your partner eats this dish along with you. A tasty way to keep the vampires away!
INGREDIENTS
12 Chicken Thighs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Heads of Garlic (Separated Into Cloves)
1 Chopped Parsley Sprig
1 Teaspoon Herbes de Provence
1/4 Cup Olive Oil
Preheat your oven to 350° F. Place the chicken thighs in a Dutch oven. Salt and pepper the chicken thighs. I a medium size bowl mix the remaining ingredients and spoon them over the chicken. Place aluminum foil over the top of the Dutch oven. You don’t want the garlic to burn. Bake for 80 minutes. Remove from the oven and transfer to a serving platter. Serve with toasted French bread or mashed potatoes. Serves 6
Everyday Meatballs
I love these basic meatballs especially topped on a pile of pasta covered in a red sauce. Just a basic gal I guess.
INGREDIENTS
16 Ounces Hot or Mild Ground Italian Sausage
1 Lightly Beaten Egg
1/3 Cup Bread Crumbs
1/4 Cup Grated Parmesan Cheese
1/4 Cup Milk
1/4 Cup Chopped Onion
Preheat your oven to 350° F. Chop the onion into fine pieces. In a large bowl combine the egg, bread crumbs, Parmesan cheese, milk and chopped onions. Add the sausage to the bread crumb mixture and mix well with your hands and shape into 20 meatballs. Cover a baking sheet with parchment paper and arrange the meatballs on the baking sheet. Bake for 25 minutes. Serve over your favorite pasta and favorite sauce. Also is great for making a delicious grinder. Serves 6
Baked Chicken Topped With Fresh Corn Salsa
A light and healthy dish that is great for this hot summer weather.
INGREDIENTS
4 Large Chicken Breasts (Bone-In & Skin On)
1/4 Cup Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Cups Fresh Corn Salsa
Preheat your oven to 350° F. Line a baking sheet with parchment paper or foil. Place each chicken breast on the baking sheet. Drizzle each with olive oil. Sprinkle with salt and pepper. Bake for 35 minutes until done. The juices should run clear. Remove from the oven and let stand for 5 minutes. Plate each chicken breast and top with ½ cup of my fresh corn salsa. Serves 4
Corn Salsa
Is there anyone who doesn’t love a good salsa? This salsa can be made as hot or mild as you want it. Serve it with chips as an appetizer or as an accompaniment to eggs, tacos or grilled meats and fish.
INGREDIENTS
4 Ripe Plum Tomatoes
1 Ripe Slicing Tomato
3/4 Cup Chopped Onion
1 Cup Fresh Cooked Corn
1/2 Cup Chopped Fresh Cilantro
3 Seeded & Minced Jalapeno Peppers
1 Teaspoon Kosher Salt
Coarsely chop the tomatoes and put into a medium size bowl. Chop the onion into fine pieces and add to the tomatoes. Add the corn, cilantro, jalapeno peppers and salt. Toss to mix. Refrigerate for 1 hour or more before serving. Makes 2 cups.
Burrata Stuffed Peppers
I love this dish. You can either bake the burrata or leave it at room temperature. It is so easy to make and absolutely delicious.
INGREDIENTS
4 Small to Medium Sized Red Bell Peppers
16 Ounces Burrata
2 Tablespoons Olive Oil
1 Tablespoon Herb Paste
Preheat your oven to 350° F. Slice off the top of each pepper and then scoop out and throw away the membrane. Cut a think sliver off the bottom of the peppers so they will sit flat. Put the peppers on a parchment paper and drizzle the peppers with the olive oil. Place the peppers in the oven for 10 minutes. While the peppers are baking put the burrata in a medium size bowl and mix with a fork. Remove the peppers from the oven and let cool for 5 minutes. Fill the peppers with the burrata and place back in the oven for 10 minutes. Remove from the oven and let stand for 10 minutes. Transfer to a serving platter. Dot the herb paste on top of the burrata and all over the serving plate. Serve warm or at room temperature. Serves 4
