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
German Chocolate Cake
INGEDIENTS
4 Ounces Chopped Sweet Baking Chocolate
1 ½ Cups Milk
1 Cup Butter
4 Eggs
2 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
½ Teaspoon Salt
1 ¾ Cups Sugar
2 Teaspoons Vanilla Extract
Coconut Pecan Frosting
Combine chocolate and milk in a small saucepan. Cook over low heat until melted. Keep an eye on it and stir occasionally. Set aside to cool. Make sure that the eggs and butter sit at room temperature for a half an hour before using. Grease two 9×1 ½ inch round cake pans. Line the bottoms of the pans with parchment paper and set aside. In a medium bowl stir together the flour, baking powder, salt and baking soda and set aside. Preheat the oven to 350° F. In a large bowl beat the butter with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat after each addition. Beat for another minute. Add the eggs one at a time, beating after each addition. Beat in the vanilla. Next add some of the flour mixture alternating with the chocolate mixture. Beat on the low speed while alternating the flour and chocolate mixtures. Do this until you have added all of the flour and chocolate. Pour the batter evenly into the two prepared pans. Bake for 35 minutes until done. Cool the cake layers in the pans on wire racks for 10 minutes. Remove the cake layers and make sure to peel off the parchment paper. Cool thoroughly on the racks. Put on layer on a cake plate. Spread the coconut pecan frosting over the top the layer on the cake plate. Stack the second cake on top and spread the frosting on the top layer. Finish frosting. Serves 12
Coconut Pecan Frosting
INGREDIENTS
1 Egg
2/3 Cup Evaporated Milk
2/3 Cup Sugar
¼ Cup Butter
1 ½ Cups Flaked Coconut
½ Cup Chopped Pecans
In a medium sauce pan slightly beat the egg. Stir in the evaporated milk, sugar and butter. Cook and stir over a medium heat for 7 minutes until thickened and bubbly. Remove from the heat and stir in coconut and pecans. Cover and cool thoroughly before using the frosting to frost the cake.
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
French Toast
When I moved to France in the early 1980’s I was excited to show my new French friends what I could cook. One morning I decided to make everyone a large American breakfast. When I told them that what I was making was called “French Toast” they heartily laughed and said, “This is NOT French.” Laugh all they wanted to, but they ate it up anyway!
INGREDIENTs
6 Large Eggs
4 Cups Milk
1 Loaf Brioche
½ Cup Superfine Sugar
¼ Cup Clarified Butter
1 Teaspoon Ground Cinnamon
1/8 Teaspoon Nutmeg
2 Tablespoons Unsalted Butter
Powdered Sugar
Maple Syrup
Cut the loaf of brioche into 1 inch slices and set aside. In a large bowl whisk together the eggs, milk and sugar. Add the nutmeg and cinnamon. In a baking dish layer the bread slices. Pour the egg mixture over the bread slices and let it stand for 3 minutes. Turn slices over and let it stand for another 3 minutes. Preheat the oven to 200° F and place a baking sheet in the oven to warm. Coat a large skillet with some of the clarified butter. Heat over a medium heat and add 4 slices of the soaked bread. Cook until golden brown and turn to cook the other side to a golden brown. Use more clarified butter if needed. Transfer to the baking sheet in the oven to keep warm. Repeat until all bread pieces are cooked. Serve French Toast with dusted powdered sugar and syrup. Serves 4
Brandy Cake With Chocolate Frosting
I love this rich and decadent cake! It is easy to make and a nice treat for company and birthdays.
INGREDIENTS
3 Cups Unbleached Flour
1 Teaspoon Baking Powder
½ Teaspoon Salt
1 Cup Softened Butter
5 Large Eggs
2 Teaspoons Vanilla Extract
¼ Cup Brandy
1 Cup Buttermilk or Sour Milk
2 Cups Sugar
Preheat the oven to 350° F. Grease two 8×2 inch round cake pans or a bundt pan. Set aside. In a medium bowl sift together the flour, salt and baking soda. In a large bowl place the butter. With a mixer beat the butter for 3 minutes on medium high. The butter should be light and fluffy. Add the sugar and beat for 1 minute. Add the eggs one at a time beating for 30 seconds after each addition. Stir the vanilla and brandy into the buttermilk. Reduce the mixer speed and add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Pour the batter into the prepared pan or pans. Place the pan/pans in the oven on the center rack. Bake for 45 minutes until the cake is lightly brown on the top. Remove from the oven and cool on a wire rack for 15 minutes. Remove the cake from the pan/pans and let cool completely. Frost the middle layer (if using two pans), top and sides of the cake. Serves 10
Chocolate Frosting
INGREDIENTS
1 Cup Softened Butter
8 Ounces Cream Cheese
½ Cup Cocoa Powder
2/3 Cup Powdered Sugar
1 Tablespoon Cream
2 Tablespoons Vanilla Extract
In a medium bowl beat the softened, but not melted, butter and cream cheese together. Add the vanilla extract and cream. Mix in the powdered sugar and powdered sugar. Beat until well combined and fluffy. Put into the refrigerator for an hour and then frost your cake.
Lime Cheesecake
INGREDIENTS
1 Cup Graham Cracker Crumbs
½ Cup Finely Chopped Walnuts
½ Cup Melted Butter
¼ Teaspoon Ground Cinnamon
3 Medium Limes
16 Ounces Softened Cream Cheese
5 Large Eggs
16 Ounces Sour Cream
1 ¼ Cup Sugar
2 Teaspoons Vanilla Extract
½ Teaspoon Salt
Lime Slices For Garnish
Preheat the oven to 350° F. In a food processor process graham crackers until they are finely chopped. In a medium bowl mix together the graham cracker crumbs, chopped walnuts, melted butter and cinnamon. Press the mixture onto the bottom of a 9×2 ½ inch springform pan. Press 1 ½ inches up the side of the pan and set aside. Grate 1 tablespoon of the lime peel and squeeze ½ cup of lime juice and set aside. In a large bowl beat together, with a mixer, the cream cheese and eggs until smooth. Beat in the sour cream, sugar, vanilla, salt, lime juice and grated lime peel until well blended. Pour the cream cheese mixture into the graham cracker crust. Bake the cheesecake for 50 minutes. Remove from the oven and be aware that the center may jiggle slightly. Cool in the pan on a wire rack. Refrigerate the cheesecake at least 7 hours or until well chilled. To serve carefully remove the side of the springform pan. Garnish the cheesecake with lime slices. Serves 16
Buttermilk Bread
INGREDIENTS
1 Package Active Dry Yeast
2 Teaspoons Salt
4 ¾ Cups Unbleached Flour
¼ Cup Sugar
1 ¾ Cups Buttermilk
½ Cup Butter
In a large bowl combine the yeast, salt and 2 cups of flour. In a medium saucepan heat the sugar, buttermilk and 6 tablespoons of butter over a medium low heat until very war. The temperature should be between 120° F to 130° F. The butter does not need to melt. With a mixer gradually beat the buttermilk mixture, on a low speed, into the flour mixture just until blended. Do not over mix. Increase the speed and beat 2 minutes longer. Scrape the bowl often. Beat in 1 cup of flour to make a thick batter. Beat the batter for another 2 minutes. Keep scraping the bowl. With a wooden spoon stir in 1 ½ cups flour to make the dough stiff. Turn the dough onto a lightly floured surface. Knead for 10 minutes until smooth and elastic. Work in ¼ cup more flour while kneading. Shape the dough into a ball and place it in a large greased bowl. Turn the dough to grease the top. Loosely cover the dough with plastic wrap and let rise in a warm place for 1 hour until doubled. Punch down the dough. Turn the dough onto a lightly floured surface and cut in half. Loosely cover with plastic wrap and let stand for 15 minutes. Grease two loaf pans and shape each piece of dough into a loaf. Place the seam side down in the loaf pans. Loosely cover with plastic wrap and let rise in a warm place for another 1 hour until doubled. Preheat the oven to 375° F. Melt the remaining butter. With a sharp knife slash the top of each loaf lengthwise. Cut about ¼ inch deep. Brush the slashes with melted butter. Bake for 30 minutes until the loaves are golden brown and the bottoms sound hollow when lightly tapped. Remove the loaves from the pans and cool on wire racks. Makes 2 loaves
Greek Fasolada
I love making soups! The moment I feel Fall weather in the air I start making hearty soups. Greek Fasolada (Greek Navy Bean Soup) is so simple to make and quite a popular dish in Greece. Some say that it is, in fact, the Greek national dish. This soup can be made year round, but is popular during Lent. Tasty, nutritious and should be eaten with olives and warm bread.
INGREDIENTS
1 Cup Navy Beans
3 ½ Cups Water
1 Chopped Yellow Onion
3 Chopped Garlic Cloves
2 Peeled & Chopped Carrots
2 Peeled & Chopped Celery Stalks
1 Cup Diced Tomatoes
1 Tablespoon Tomato Paste
3 Cubes Vegetable Stock
1 Teaspoon Oregano
¼ Cup Chopped Parsley
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
Soak the beans in the water overnight. Fill a soup pot with 3 quarts of water and add the soaked beans. Cook on medium for 30 minutes. Add the onion, garlic, celery and carrots. Cook for 1 hour. Next add the tomatoes, tomato paste, vegetable stock cubes, salt, pepper and oregano. Cook on low heat for an additional 1 hour. If the beans are not tender yet cook for longer. To serve add chopped parsley. Serves 4
Ratatouille
Ratatouille (ratatouille niçoise) is a traditional French Provençal stewed vegetable dish that originated from Nice. Ratatouille is usually served as a side dish, but also may be served as a main dish. The secret of a good ratatouille is by cooking the vegetables separately so that each vegetable holds its own flavor. There are many versions of ratatouille, but here is my version.
INGREDIENTS
2 Large Onions
2 Medium Green Zucchini
1 Medium Yellow Zucchini
1 Green Bell Pepper
1 Red Bell Pepper
1 Large Eggplant
8 Seeded Plum Tomatoes
4 Crushed Garlic Cloves
¼ Cup Olive Oil
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
Slice all of the vegetables and keep them separated. Heat 2 tablespoons of the olive oil in a heavy sauté pan. When the oil is hot add the onions and crushed garlic. Cook for 8 minutes over a high heat. Remove the onions and place in a large bowl. Repeat this process with all of the vegetables cooking them in small batches. Be careful not to overcrowd the pan. Preheat the oven to 350° F. Layer the sautéed vegetables into a large oven safe pot or ceramic dish. Add the salt and pepper. You don’t need to add any water or stock as the vegetables will produce enough of their own juices so that they don’t burn. Cook for 45 minutes. Remove from the oven and serve either as a side or main dish. Serves 4
