Portuguese Fish Stew
This recipe is for my best friend in the whole world whose family came from Portugal. The Portuguese are great lovers of fish have created simple but delicious seafood recipes over many years. I think you will like this version of Portuguese Fish Stew.
INGREDIENTS
1 Pound Salt Cod
1 Cup Olive Oil
2 Large Chopped Onions
3 Chopped Garlic Cloves
3 Medium Peeled & Diced Potatoes
1 Medium Peeled & Diced Carrot
5 Peeled, Seeded & Sliced Tomatoes
½ Cup Chopped Parsley
1 Cup White Wine
½ Teaspoon Freshly Ground Pepper
1 Teaspoon Dried Thyme
¼ Teaspoon Kosher Salt
Soak the cod in water for 24 hours. Change the water two or three times. Drain the cod and cut in 2 inch rectangles. In a medium cooking pot place the cut cod and bring 6 cups of water to a boil. Turn the heat to medium low and simmer for 15 minutes. Drain the cod and remove the skin and any small bones. Break the fish into flakes and set aside. Heat the olive oil in a large skillet over a medium high heat. When the skillet is hot stir in the chopped onions, carrot, garlic and potatoes. Cook for 3 minutes until the onions are translucent. Add the cod, tomatoes, parsley and wine. Season with the thyme, pepper and salt. Cover the skillet and simmer on a low heat for 2 ½ hours. The fish should be extremely tender. Serves 4
Cheese & Cauliflower Soup
I love soups! I love it when the weather turns cool so that I can whip up soups galore. Here is a nice cool weather soup that I think you will like.
INGREDIENTS
1 Trimmed And Diced Cauliflower
1Diced Onion
6 Cups Chicken Stock
2 Tablespoons Butter
1 Tablespoon Unbleached Flour
1 Cup Milk
1 Cup Grated Cheddar Cheese
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
1 Teaspoon Chives
In a medium pan cook the cauliflower and the onion in the chicken stock for 35 minutes on medium high heat. Remove from the stove and pour the liquid, the cauliflower and the onion into a food processor. Pulse long enough to puree the cauliflower and onion. If you do not have a food processor then you may use a blender for this procedure. Heat the butter in the same pan that you cooked the cauliflower in and blend in the flour. Cook on low for 1 minute making sure to stir constantly. Stir in the milk and stir some more. Add the pureed cauliflower and onion and combine with the milk mixture. Add the salt and pepper. Blend in the cheese and cook for 1 more minute on low. Serve in soup bowls and garnish with chives. Serves 4
Yellow Squash Salad
A friend gave me a tiny yellow squash from his garden and I didn’t quite know what to do with it. It was so tiny and so cute that I just wanted to look at it. I finally decided to make a little salad with it. This Yellow Squash Salad turned out great!
INGREDIENTS
½ Red Onion Chopped
2 Small Diced Yellow Squash
2 Diced Curby Cucumbers
½ Cup Chopped Basil
1 Medium Chopped Tomato
6 Ounces White Beans
4 Ounces Chopped Feta Cheese
¼ Cup Oil & Vinegar Salad Dressing
¼ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
Chop the onion, yellow squash, cucumbers, tomato and place in a medium serving bowl. Pour ¼ cup salad dressing over the chopped vegetables and set aside. Add the salt, pepper, white beans and basil. Lightly toss. Just when you are ready to serve add the chopped feta cheese and lightly toss. Serve immediately. Serves 4
Chicken Noodle Soup
I was raised on good old fashioned Campbell’s Chicken Noodle Soup. Everyone knows that homemade is much better. A great prescription for any malady. If you’re ailing or not try this fabulous recipe for what warms the body and soul.
INGREDIENTS
2 ½ Cups Wide Egg Noodles
1 Teaspoon Olive Oil
12 Cups Chicken Broth
2 Teaspoons Salt
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Poultry Seasoning
1 Cup Chopped Celery
1 Cup Chopped Carrots
1 Cup Chopped Onion
1/3 Cup Cornstarch
¼ Cup Water
3 ½ Cups Diced Cooked Chicken
In a large stock pot bring salted water to a boil. Add the egg noodles and olive oil. Boil for 9 minutes until tender. When done cooking drain. In a large saucepan combine the broth, salt and poultry seasoning. Bring to a boil and stir in the celery, carrots and onions. Reduce the heat and cover. Simmer for 20 minutes. In a small bowl mix the cornstarch and water together until the cornstarch is completely dissolved. Gradually add to the soup. Stir constantly. Stir in the noodles and chicken. Cook for 10 minutes on a medium heat. Serve with salad and French bread. Serves 10
Sausage Frittata
INGREDIENTS
8 Eggs
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
3 Tablespoons Olive Oil
½ Pound Italian Sausage With The Casings Removed
¼ Pound Chopped Mushrooms
1 Bunch Chopped Swiss Chard
8 Ounces Diced White Cheddar
In a large bowl whisk together the eggs, salt and pepper. Fold in the cheese and set aside. Warm 1 tablespoon of the olive oil in a skillet. You can use a frittata pan if you like, but don’t need to. Add the sausage to the skillet and cook for 9 minutes over a medium heat. Crumble the sausage with a wooden spoon until well browned. Drain off the fat and transfer the sausage to a separate bowl. Set aside. In the same skillet heat 1 tablespoon of the olive oil. Add the mushrooms and cook for 9 minutes over a medium heat. Stir occasionally until browned and tender. Season with the salt and pepper. Transfer to the bowl with the sausage. In the same skillet heat the final 1 tablespoon of olive oil and cook the Swiss chard over a medium heat for 2 minutes until wilted. Transfer to the bowl with the sausage. Return the sausage, mushroom and Swiss chard mixture to the skillet. Cook over a medium heat for 1 minutes. Add the egg and cheese mixture. Cook for 5 minutes over a medium heat. Cook until the eggs are set and slide the frittata ontio a serving plate. Serves 6
Steamed Mussels In White Wine
INGREDIENTS
1 Large Finely Chopped Shallot
1/3 Cup Finely Chopped Onion
¼ Cup Dry White Wine
4 Tablespoons Unsalted Butter
1 Tablespoon White Wine Vinegar
4 ½ Pounds Mussels
½ Teaspoon Freshly Ground Black Pepper
2 Tablespoons Chopped Flat Leaf Parsley
Scrub and debeard the mussels. Place the shallot, onions, wine, butter and vinegar in a large heavy pot. Add the mussels. Cover and bring to a boil. Cook for 3 to 5 minutes. Throw away any mussels that don’t open up. Put a strainer line with a double layer of cheesecloth over a large bowl and set aside. Using a slotted spoon transfer the mussels to a large bowl. Pour the liquid that is in the pot through the cheesecloth in the strainer. Once all the liquid has gone through the strainer season with the black pepper and pour over the mussels. Sprinkle with parsley and serve with toasted bread. Serves 4
Lady Bird Johnson’s Lemon Bundt Cake
INGREDIENTS
1 Cup Butter
1 2/3 Cups Sugar
10 Lightly Beaten Egg Yolks
3 ¼ Cups Unbleached Flour
4 Teaspoons Baking Powder
½ Teaspoon Kosher Salt
1 Cup Milk
1 Teaspoon Vanilla
1 ½ Tablespoons Fresh Lemon Juice
1 Teaspoon Grated Lemon Peel
Powdered Sugar For Dusting
Preheat the oven to 325° F. Grease and flour the Bundt pan. In a large bowl, cream the butter and sugar until light and fluffy. Add the beaten egg yolks until incorporated into the butter mixture. Sift together the flour, baking powder and salt. Re-sift 3 times. Add to the butter mixture, alternating with the milk. Mix until incorporated. Add the vanilla, lemon juice and lemon peel. Beat for 2 minutes and bake for one hour. Remove from the oven and cool the cake in the pan for 10 minutes. Invert the cake onto a serving platter to complete the cooling process. Sprinkle with powdered sugar. Serves 10
When you need a quick tomato sauce for pasta or to top a meat dish this is a great basic recipe. Sometimes
I make it in advance and keep it on hand.
Quickie Tomato Sauce
INGREDIENTS
16 Ounces Tomatoes (Canned)
1 Chopped Onion
1 Large Chopped Carrot
2 Chopped Garlic Cloves
1 Tablespoon Olive Oil
¼ Cup Water
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
Put all of the tomatoes, onion, carrot, salt, pepper, olive oil and garlic together in a heavy saucepan. Cover and cook over a medium heat for 40 minutes. Stir occasionally. Add the water if the sauce gets too thick. In the food processor puree the tomato sauce. Use where needed. Makes 1 ¼ Cups
Homemade Potato Chips
It is so easy to make your own potato chips. These chips are delicious. Make sure to season them while they are still warm and some residual oil for the spices to adhere to. I like to season with salt, pepper and finely grated Parmesan cheese. You could season with chili powder, ground cumin, toasted sesame seeds, minced herbs or anything that strikes you.
INGREDIENTS
2 Large Russet Potatoes
Peanut Oil
Salt
Pepper
Peel and slice into 1/8 inch slices on either a mandolin or other handheld slicer. In a large saucepan fill with the oil halfway and heat until the oil is 350° F. Add the potato slices in batches and fry for 3 minutes until light golden brown. Drain on paper towels and season with salt, pepper or any season that strikes your fancy.
If you prefer to bake the chips in the oven then preheat the oven to 400°F. In a large bowl toss the potato slices with 5 Tablespoons of peanut oil. Arrange the slices in a single layer on a baking sheet and season lightly with salt. Bake for 14 minutes until light golden brown. Remove from the oven and season again with salt and pepper. Drain on paper towels and let cool for the maximum crispness. Serves 6
Cavatelli With Tomato & Feta Sauce
If you would like a nice variation on pasta night try this simple, but well put together pasta dish. If you love feta cheese then you’ll really love this sauce. Because feta is fairly salty you don’t need to add extra salt.
INGREDIENTS
1 Pound Cavatelli Pasta
3 Large Tomatoes
1/3 Cup Olive Oil
4 Minced Garlic Cloves
4 Chipolini Onions
3 Shallots
½ Cup Fresh Basil
½ Teaspoon Freshly Ground Pepper
¾ Cup Fresh Feta Cheese
Bring a large pot of salted water to a boil. Add the 3 whole tomatoes to the boiling water for 15 seconds and quickly remove. The skin should start to peel. Place the tomatoes immediately in cold water and then set aside for a moment. Now add the pasta to the boiling water and cook until al dente. While the pasta is cooking peel the blanched tomatoes and chop into coarse pieces. In a large skillet heat the olive oil over a medium heat. Stir in the minced garlic, chopped onions and shallots. Sauté until the onions and shallots sweat. Add the chopped tomatoes and fresh pepper. Cook until the tomatoes are extremely tender. Stir in the chopped feta cheese and cook for 15 minutes over a medium low heat. Stir occasionally. Finally add the chopped basil and cook for another 2 minutes. Turn the heat off and add the drained pasta to the skillet. Mix together the pasta and the sauce. Transfer to a serving dish. Serves 4
