Fried Green Tomatoes
Fried Green Tomatoes probably didn’t originate as a Southern dish, but have become a Southern classic over the years. It is thought that they were introduced in the Midwest and Northeastern parts of the United States by Jewish immigrants. By the early part of the 20th century, Fried Green Tomato recipes began popping up in newspapers, magazines and restaurant menus (for breakfast, lunch and dinner).
INGREDIENTS
8 Slices of Bacon
1 Large Egg White
¼ Teaspoon Salt
½ Cup Cornmeal
¼ Freshly Ground Pepper
3 Medium Green Tomatoes
1 Tablespoon Chives
Cut the tomatoes into ½ inch thick slices and set aside. In a large skillet, cook the bacon over medium heat until browned. Transfer the bacon to paper towels to drain. Crumble the bacon and set aside the skillet with the bacon drippings. In a pie plate beat the egg white and salt together. On a piece of waxed paper combine the cornmeal and ground pepper. Dip the tomatoes in the egg mixture, pressing so the mixture sticks to the tomatoes. Place on a separate piece of waxed paper. Heat the bacon droppings in the skillet over medium high heat. Cook the tomatoes for 1 ½ minutes on each side, in batches, until golden brown. Transfer to paper towels to drain. Place tomatoes on a serving platter and top with the bacon and/or chives. Serves 6
Creamy Polenta
Dubbed by some as “Italian Grits,” polenta has been popular and been abundant in the North of Italy since ancient times. First made from wild grains and later from a primitive wheat, faro, millet, spelt or chickpeas these grains were mixed with water to form a paste and then cooked on a hot stone. Sometime in the 15th or 16th century a new crop known as maize arrived from the New World. It was a perfect crop from the farms of Northern Italy and landowners were able to grow vast fields of corn for profit. Polenta was eaten either in porridge or in a hard cake like form. The best polenta that I have ever had was a few years ago at the now closed, L’Impero, in New York. It was the creamiest and served with a delicious mushroom sauce.
INGREDIENTS
2 Cups Cold Water
1 Teaspoon Salt
1 ½ Cups Yellow Cornmeal
4 ½ Cups Boiling Water
½ Cup Freshly Grated Parmesan Cheese
4 Tablespoons Butter Cut Into Pieces
Combine cold water and salt in a large Dutch oven. With a wire whisk, gradually beat in the cornmeal until smooth. Whisk in the boiling water and heat to boiling over high heat. Reduce the heat to medium low and cook stirring frequently with a wooden spoon for 25 minutes. The mixture should be very thick. Stir in the Parmesan cheese and butter into the polenta until the butter has melted. Serve immediately. Serves 8
Cherry Tomato & Zucchini Gratin
A Great Way To Use Up Those Prolific Summer Zucchini!
INGREDIENTS
½ Cup Plain Dried Bread Crumbs
½ Cup Freshly Grated Parmesan Cheese
3 Crushed Garlic Cloves
¼ Teaspoon Freshly Ground Black Pepper
3 Tablespoons Olive Oil
1 Pint Ripe Cherry Tomatoes
3 Sliced Shallots
2 Sliced Medium Zucchini
¼ Cup Butter
¼ Cup Freshly Chopped Basil
Preheat the oven to 425° F. In a small bowl, combine the bread crumbs, Parmesan cheese, garlic, pepper and oil until blended. Place cherry tomatoes, zucchini and shallots in a shallow 2 quart casserole dish. Cut the butter into pieces and place on top of the vegetables. Top with the bread crumb mixture and sprinkle with the chopped basil. Bake, uncovered, for 20 minutes until heated through and the bread crumbs have browned. Serves 6
Lobster Ravioli
Lobster Ravioli with tomato sauce is an elegant way to begin a meal or as a main course.
INGREDIENTS
1 Tablespoon Olive Oil
5 Peeled, Seeded & Chopped Large Ripe Tomatoes
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
¼ Cup Heavy Cream
12 Ounces Cooked Fresh Lobster Meat In Large Pieces
4 Tablespoons Freshly Grated Parmesan Cheese
Pasta Dough
1 Tablespoon Freshly Chopped Basil For Garnish
In a large saucepan heat olive oil over medium heat and add the tomatoes, salt and pepper. Turn the heat down to low and simmer for 20 minutes until slightly thick. Add the cream and cook an additional 5 minutes. Transfer to a food processor and puree until smooth. Put the tomato mixture back into the saucepan. In a small bowl combine the lobster, Parmesan cheese and 1/3 cup of the puree. Mix well. Lay a sheet of the pasta dough on a lightly floured counter. Place portions of the lobster filling at least 5 inches apart onto the pasta. Lay another sheet of the pasta on top and press down lightly. The lobster mixture should be about 3 ½ tablespoons for each ravioli. Using a pastry crimper, cut the dough into 4 inch squares. Make sure that the filling is in the center of each square. Repeat with the remaining dough. You should have enough extra dough to cover the filling on the third sheet of filling. Bring a large pot of salted water to a boil and drop in the ravioli. Cook for 3 minutes and drain. DO NOT RINSE! Heat the remaining tomato puree and ladle enough onto each plate to form a pool. Place the ravioli in the center and pour a bit more of the sauce on top. Sprinkle chopped basil on top and serve. Serves 6
PASTA DOUGH
2 Cups Unbleached Flour
3 Large Eggs
Place the flour in a food processor and with the motor running add the eggs one at a time. Continue processing for 20 seconds. Turn the dough out onto a lightly floured surface and knead until it has formed a smooth and firm ball. Cover with a dry kitchen towel and let rest for 35 minutes. Divide the ball of dough into five pieces and recover the four pieces with the same towel. Slightly roll one piece with a rolling pin. Lightly flour the dough on both sides. Roll the dough through the widest setting of a pasta machine. Fold the pasta in thirds and roll through the machine again. Repeat this four times folding the dough each time. Continue rolling the pasta through the machine. Gradually make the opening smaller until you arrive at the third thinnest setting. Run the dough through the machine one last time. Now cut for pasta. Repeat with the remaining four pieces of dough. Makes 1 pound of pasta
Homemade Ketchup
Asian and Indonesian cultures invented what we know today as ketchup. Dating back thousands of years, ke-tsiap or kecap, was popular in the 17th century China. Ketchup started as a spicy, pickled fish sauce made of anchovies, walnuts, mushrooms and kidney beans. British seamen brought ke-tsiap home with them where the name was changed to catchup and then finally ketchup. It wasn’t until the late 1700s that New Englanders added tomatoes to the blend. Homemade tomato ketchup has a fresher, more robust flavor than commercial ketchup when using fresh organic tomatoes and spices.
INGREDIENTS
3 Pounds Cored & Quartered Ripe Tomatoes
½ Cup Cider OR Malt Vinegar
¼ Cup Sugar
½ Teaspoon Ground Ginger
½ Teaspoon Salt
2 Garlic Cloves
1 Small Onion
1/8 Teaspoon Ground Cloves
½ Teaspoon White Pepper
Cut the tomatoes in quarters and puree them in a food processor. Strain the puree through a coarse sieve to remove the skins and seeds. Next, puree the onion and garlic cloves. Combine with the tomato puree and pour into a large cooking pot. Cook and stir occasionally over a low heat until it is reduced by about a third and is considerably thicker. While the ketchup is cooking stir in the vinegar, sugar, ground ginger, salt, ground cloves and white pepper. Continue cooking, uncovered and stirring, for 30 minutes until thick. You can adjust any of these ingredients to suit you. You can add more or less sugar if you like. Let your tongue be the guide. If you want to can the ketchup just pour into sterile canning jars leaving 1/8 inch of head space and process in a boiling water bath for 15 minutes. Makes 2 cups of ketchup
Swedish Meatballs
Swedish Meatballs or köttbullar are traditionally served with gravy, boiled potatoes, lingonberry jam or fresh pickled cucumber.
INGREDIENTS
1 Beaten Egg
¼ Cup Milk
¾ Cup Soft Bread Crumbs
1 Medium Chopped Onion
¼ Cup Chopped Fresh Parsley
¼ Teaspoon Freshly Ground Black Pepper
1/8 Teaspoon Ground Allspice
8 Ounces Ground Veal
8 Ounces Ground Pork
2 Tablespoons Butter
2 Tablespoons Unbleached Flour
2 Teaspoons Instant Beef Bouillon Granules
2 Cups Milk
In a large bowl mix together the beaten egg and ¼ cup milk. Stir in the bread crumbs, onion and ¼ cup parsley. Add the veal and pork. Mix well and shape into approximately 30 meatballs. You can use a melon baller or small cookie scoop to shape the meatballs. In a large skillet cook half of the meatballs at a time in heated butter over a medium heat for 10 minutes. Turn to brown evenly. Remove the meatballs, reserving the drippings, and place the meatballs on paper towels. Reserve 2 tablespoon of the drippings. Add the flour, bouillon and ¼ teaspoon black pepper into the drippings. Stir in the 2 cups of milk. Cook and stir over a medium heat until bubbly. Cook and stir for 1 minute more. Return the meatballs to the skillet. Heat through and serve over potatoes. Serves 4
Portobello Mushroom Stroganoff
The meaty taste of Portobello mushrooms makes this meatless pasta dish very satisfying!
INGREDIENTS
8 Ounces Fettuccine Or Pasta Of Your Choice
8 Ounces Sour Cream
2 Tablespoons Unbleached Flour
¾ Cup White Wine
1 Crumbled Vegetable Bouillon Cube
½ Teaspoon Freshly Ground Black Pepper
2 Diced Onions
3 Tablespoons Butter
5 Cups Sliced Portobello Mushrooms
2 Minced Garlic Cloves
Cook the fettuccine, drain and keep warm. Do NOT rinse the pasta. I like to drizzle the cooked pasta with olive oil to keep it from sticking together. In a small bowl combine the sour cream and unbleached flour. Stir in the water, bouillon and black pepper. Set aside. In a large skillet heat the butter over a medium heat and add the onion. Cook for 5 minutes until tender. Stir constantly. Stir in the garlic and mushrooms and cook for 5 minutes. Remove the mushroom mixture from the pan and add to the pasta. Keep warm. Wipe out the skillet and stir in the sour cream. Cook until bubbly. Pour the sour cream mixture over the pasta and mushroom mixture. Stir gently to coat. Serve warm. Serves 4
Lady Baltimore Cake
A Southern specialty that has many variations and often used as a favorite wedding cake. It is said to have originated in “The Lady Baltimore Tea Room” in Charleston, South Carolina, toward the end of the 19th century. It has been suggested that it is a variation of a cake that was favored by Dolley Madison (1768-1849), the wife of President James Madison. I love this recipe and find that it is extremely versatile.
INGREDIENTS
Cake:
2 Cups Sugar
1 Cup Butter
4 Separated Eggs
1 Cup Milk
3 Cups Unbleached Flour
4 Teaspoons Baking Powder
½ Teaspoon Salt
1 Teaspoon Vanilla Extract
1 Teaspoon Almond Extract
Frosting:
2 Egg Whites
1 ½ Cups Sugar
1/3 Cup Cold Water
½ Teaspoon Vanilla Extract
1/8 Teaspoon Salt
1 Cup Chopped Raisins
1 Cup Chopped Walnuts
12 Finely Cut Dried Figs
¼ Cup Candied Cherries
Cream together the sugar and butter. Add the egg yolks one at a time and mix. Alternately add the milk and the dry ingredients. Set aside. Beat the egg whites until stiff peaks form. Fold the beaten egg whites, vanilla and almond extract into the yolk mixture. Preheat the oven to 350°F. Bake in two 9 inch greased cake pans for 35 minutes until done. When done remove from the oven and cool cakes in their pans on a wire rack for 10 minutes. Then remove from pans and continue cooking. Prepare the frosting and spread between the cake layers as a filling and then spread the remaining frosting to ice the entire cake. Serves 8
To make the frosting: In a 3 quart saucepan over very low heat beat egg whites, sugar, water, vanilla and salt until stiff peaks form. You can use an electric hand mixer on medium speed to beat the egg whites. This should take about 15 minutes. Immediately remove the saucepan from the heat and stir in the chopped raisins, chopped walnuts, dried figs and candied cherries. You can omit the cherries if you wish. 
Cowboy BBQ Beer Brisket
INGREDIENTS
3 ½ Pounds Boneless Beef Brisket
1 Cup BBQ Sauce
1 Cup Beer
Rub:
3 Tablespoons Chili Powder
2 Tablespoons Brown Sugar
3 Teaspoons Garlic Powder
1 Teaspoon Sea Salt
To make the rub combine the chili powder, brown sugar, garlic powder and salt in a small bowl. Press evenly onto the beef brisket and put brisket, fat side up, into a stockpot. Combine the BBQ sauce and beer in a small bowl. Pour around the brisket and bring to a boil over high heat. Reduce the heat and cover with a tight lid. Simmer for 3 ½ hours until brisket is fork tender. Remove and keep warm. Skim the fat from the liquid and bring the liquid to a boil. Reduce the heat to medium and cook uncovered for 15 minutes until the liquid is reduced to 1 cup. Stir occasionally. Trim the fat from the brisket and carve diagonally across the grain into thin slices. Serve with the sauce. Serves 6 hungry cowboys
Cherry Cobbler
This dessert is very easy to make and is always a big hit. You can make it ahead for easy entertaining!
INGREDIENTS
1 Cup Unbleached Flour
2 Tablespoons Sugar
1 ½ Teaspoons Baking Powder
¼ Teaspoon Salt
½ Teaspoon Ground Cinnamon
¼ Cup Butter
6 Cups Pitted Tart Cherries
1 Cup Sugar
2 Tablespoons Cornstarch
1 Large Egg
¼ Cup Milk
Preheat your oven to 400° F. In a medium sized bowl, for the topping stir together flour, 2 tablespoons sugar, baking powder, cinnamon and salt. Cut in the butter until the mixture resembles coarse crumbs and set aside. In a large saucepan, for the filling, combine the cherries, 1 cup sugar and the cornstarch. Cook over a medium heat until the cherries release juices. Stir occasionally. Continue to cook over medium heat until it thickens and bubbles. Keep hot. In a small bowl stir together the egg and milk and add to the flour mixture. Stir just until the flour mixture is moistened. Transfer the hot cherry filling to a 2 quart square baking dish. With a spoon, immediately drop the topping into six mounds on top of the filling. Bake for 20 minutes until topping is golden. Let cool in the pan on a wire rack for 1 hour. Serve with vanilla ice cream. Serves 6
