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.
Sicilian Meat Sauce
My grandmother was Sicilian. I have a real fondness for this meat sauce.
INGREDIENTS
3 Tablespoons Olive Oil
2 Pounds Fresh Pork Butt
2 Sliced Large Onions
28 Ounces Tomatoes
1 Teaspoon Sea Salt
½ Cup Seedless Raisins
2 Tablespoons Chopped Fresh Parsley
16 Ounces Pasta Of Your Choice
I a large skillet heat 2 tablespoons of the olive oil over a medium heat. Add the pork cubes and cook until browned. After the pork browns remove and transfer to a bowl. Set aside. Add 2 tablespoons of the olive oil to the skillet drippings and add the onions. Cook until lightly browned. Return the pork to the skillet and stir in the tomatoes with their juice and the salt. Bring to a boil over a high heat all the while breaking up the tomatoes with your spoon. Reduce the heat to low and cover. Simmer for 1 ½ hours until pork is very tender. When the pork is tender pull the pork into shreds. Add to the skillet the parsley and raisins. Stir and reduce the heat to low. Cover and simmer for another five minutes. Serve with the pasta of your choice. Serves 6
Double Dipped Fried Chicken
Who doesn’t just love fried chicken? It is an American institution. I love this double dipped fried chicken recipe. Serve with mashed potatoes or French fries and slaw and you have the perfect meal. Great for picnics too!
INGREDIENTS
2 Whole Cut Up Chickens
2 Cups Evaporated Milk
½ Cup Water
2 Eggs
3 ½ Cups Unbleached Flour
½ Teaspoon Granulated Onion
½ Teaspoon Granulated Garlic
½ Teaspoon Cayenne Pepper
½ Teaspoon Smoked Paprika
½ Teaspoon Ground Cumin
½ Teaspoon Ground Tumeric
1 Tablespoon Corn Starch
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
Olive Oil
Mix the milk, water and eggs together and marinate the chicken in the mixture for 24 hours. Keep the leftover marinade in the refrigerator. Mix the flour with the cornstarch and spices in a large bowl. Place the chicken pieces into the flour and spice mixture. Press the chicken pieces firmly into the flour mixture. Next, dip the chicken back into the marinade. Here is your double dipping. Place the chicken pieces back into the flour mixture pressing firmly into the flour mixture. In a large heavy pan heat ½ inches of the olive oil to 350° F. Brown the chicken pieces on both sides for 4 minutes until golden brown. Remove the chicken pieces from the pan and transfer to a baking sheet. Place into the preheated 350° F oven for 30 minutes. Do not cover the chicken as that tends to make it soggy. Remove from the oven when done and cool for 5 minutes. Serves 4
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
Coffee Brownies
These brownies are rich and decadent in texture. I created this recipe a few years ago when I couldn’t stand to throw away the last bit of brewed coffee. Not everyone likes nuts in their brownies, so I tend not to. Add almonds, pecans or macadamia nuts if you like.
INGREDIENTS
1 Cup Butter
5 Tablespoons Olive Oil
8 Ounces Cocoa Powder
2 Cups Sugar
5 Eggs
3 Teaspoons Vanilla
1 Cup Brewed Coffee
1 ½ Cups Unbleached Flour
½ Teaspoon Baking Soda
½ Teaspoon Sea Salt
Preheat the oven to 350° F. In a medium sized bowl stir together the flour, baking soda, salt and cocoa powder. Set aside. In another medium sized bowl beat the butter and sugar. Add the eggs one at a time and then the vanilla. Slowly add the cup of cold brewed coffee until just combined. Now, add the flour mixture to the wet mixture and mix until combined. Do not over mix. Grease a large baking pan (or you can use parchment paper) and pour the batter into the prepared pan. Bake for 40 minutes or until done. Remove from the oven and let cool for 1 hour. Cut into squares. Makes 30 brownies
Smoky Red Lentil Soup
INGREDIENTS
3 Slices Thick Cut Bacon
3 Tablespoons Olive Oil
1 Diced Yellow Onion
1 Peeled & Diced Carrot
1 Diced Celery Stalk
2 Teaspoons Minced Garlic
1 Tablespoon Tomato Paste
1 Teaspoon Smoked Paprika
¼ Cup Canned Diced Tomatoes (Drained)
¾ Cup Rinsed Red Lentils
4 Cups Chicken Broth
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Sour Cream For Garnish
Heat a sauté pan over a medium high heat and add the bacon. Cook for 5 minutes until crisp. Drain on a paper towel. Chop bacon coarsely. In a soup pot heat over a medium heat the olive oil and add the onion, carrot, celery, garlic, tomato paste and paprika. Cover and cook for 25 minutes until the vegetables are just starting to soften. Open the lid occasionally to stir. Add the tomatoes, lentils and chicken broth. Cover and cook on high heat for 40 minutes until the lentils are tender. Turn off the heat and let cool for 10 minutes. Transfer to a food processor and pulse 5 times to lightly puree some of the soup mixture. Transfer back to the soup pot and season with salt and pepper. Heat to warm. Pour soup into warmed bowls. Garnish with sour cream and bacon. Serves 4
