Caesar Salad

I went with salad because last week I gained three pounds hey not that I mind but with all the cook books I have to go through I will be 30 pounds by mid year….lol……. Enjoy

The Joy of Cooking …..Erma Rombauer…..1952

This California recipe calls for 1/2 cup of olive oil, none other, in which a clove of garlic, peeled and sliced has been placed for at least 24 hours.

Prepare:

For the croutons:

1 cup of cubed french bread
Toast the cubes. Place them in a bowl. Pour over them
2 tablespoons of garlic oil (see above)

Salad Prep:
Cut up
2 heads of romaine
Place the romaine in a salad bowl
Sprinkle over it:
1 1/2 teaspoons of salt
1/4 teaspoon of dry mustard
A generous grating of black pepper
Add:
3 tablespoons of wine vinegar
6 tablespoons of olive oil
Cook:
1 egg gently in simmering water for 1 1/2 minutes
Drop the content from the shell onto the ingredients in the bowl. Add the croutons and
2 tablespoons or more of grated Parmesan cheese
Toss the salad well. Serve it at once.

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Three Meats Braised in Tomatoes w/ Rigatoni Ragù Misto alla Molisana

Italian is one of my favorite things to cook all the flavors are so yummy …..My favorite cook is Lidia she has a cooking show on that takes you through Italy and let’s you see the origin of the dish…This one was highlighted on her show and so I do have her book but this was not in the one I have …So I order the book but it is in route ….I know it is cheating because it is not yet in my pantry but had to do it for our Italona Easter dinner feast after all the Dagos are in from Chicagee… after all a recipe a day does not mean i can take Holiday off I feel that if I did I would be cheating….I promise I will put up more pictures tomorrow when i serve it ….

Ragù Misto alla Molisana

For cooking the meats and sauce
¼ cup extra-virgin olive oil, plus more for finishing
6 garlic cloves, crushed and peeled
2 large onions, chopped (about 3 cups)
1 sprig fresh rosemary
1 fresh bay leaf
2½ teaspoons kosher salt
2 pound chunk boneless pork butt
1½ pound veal shoulder chop
½ teaspoon peperoncino flakes, or to taste
1 cup red wine
10 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
1 pound sweet Italian sausages, (without fennel seeds)

For Cooking and Serving the Pasta Course
2 pounds rigatoni
1 cup pecorino, freshly grated

For Cooking and Serving the Pasta Course
2 pounds rigatoni
1 cup pecorino, freshly grated

Direction….now do not let it scare you because it is so long it is a no brainer and really cooks itself ….Yummmy

Pour the olive oil into the big saucepan, and set it over medium heat. Scatter in the sliced garlic, let it sizzle and start to color for a couple of minutes, stir in the chopped onions, rosemary, and bay leaf, and season with 1 teaspoon of the salt. Cook for 7 or 8 minutes, stirring occasionally, until the onions are softened and translucent.

Season the pork and veal chop all over with 11/2 teaspoons salt. Push the onions to one side of the pot, and lay the meat pieces in the pan bottom. Brown the meats slowly, turning frequently so all sides are evenly colored, about 10 minutes in all. When the meats are nicely browned, sprinkle the peperoncino in the pan bottom to toast for a minute, then stir the onions back into the center of the pot, scraping up the meat juices.

Turn up the heat, pour in the red wine, bring to a boil, and cook until almost completely evaporated. Pour in the crushed tomatoes, slosh out the cans with 4 cups of cold water, and add that as well. Stir in the remaining teaspoon salt. Cover the pan, and bring the sauce to a boil over high heat, then adjust the flame to keep a gentle, steady bubbling. Cook covered for an hour, stirring and turning the meat pieces over occasionally, then set the cover ajar to allow the sauce to reduce gradually as it bubbles away. Cook another hour, until the pork and veal are just tender, then drop in the sausages and continue simmering for another 45 minutes to an hour.

After nearly 3 hours of total braising, the meats should be extremely tender and readily broken apart; the sauce should be thick and flavorful. Check the concentration of the sauce during the long cooking: If it seems too thin, remove the cover altogether. If it’s reducing too fast, cover the pan tightly and lower heat.

If you’ll be serving the meats and dressing pasta right away, remove the meat to a warm platter, take out a couple of cups of sauce for the meat, and leave the rest in the big saucepan to dress pasta (about 8 cups sauce for 2 pounds rigatoni, or 4 cups sauce for 1 pound). If you’ll be serving the meat and sauce later, leave them both in the saucepan to cool; refrigerate, or freeze for longer keeping.

To cook and dress rigatoni with sauce: fill the pasta pot with plenty of well-salted water (at least 6 quarts water with a tablespoon salt for 1 pound of rigatoni; 8 quarts and 11/2 tablespoons salt for 2 pounds), and heat to a rolling boil. Stir in the rigatoni, return the water to a boil, and cook until the pasta is just al dente.

Meanwhile, if you’re using the sauce right away, bring it back to a simmer in the big saucepan or a big skillet, preferably 14 inches in diameter. If the sauce has cooled and thickened, loosen it with some of the pasta cooking water.

Lift the rigatoni out of the pot, drain briefly, and drop them into the sauce. Toss well for a minute or so, over low heat, until the rigatoni are nicely coated and perfectly al dente. Turn off the heat, sprinkle on the grated cheese, and toss again; if you like, drizzle on more olive oil, and toss that in as well. Serve the pasta right away, transferring it to a large warm bowl to serve family-style, or heaping it in individual warm pasta bowls. Serve immediately, passing more cheese at the table.

To serve the meat as a second or main course: Slice the pork and veal. Pour the reserved sauce in a skillet, lay in the slices and sausages, and place over low heat until the meat is heated through. Serve on a warmed platter with some of the sauce, passing the rest.

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Double Pork Chops Stuffed

Ok this is a good one I need to say…First it has been so long since I stuffed any meat…I like the large amount of parsley they use I am a parsley lover…and when herbs can come out of my garden then it makes it even Betta…

Alright then the book for today is Herbs for the Kitchen.….1943

Double Pork Chops Stuffed
-4 servings
4 double pork chops at least 3 inches, cut with a “pocket” on the meat side
1/2 lb spinach
1 garlic clove
1 tablespoon olive oil
1/2 cup chopped Parsley
1/2 teaspoon Thyme
1 teaspoon Summer Savory pinch Sweet Basil
1/2 cup dried bread crumbs
salt and pepper
1/3 cup hot water
2 tablespoons dry white wine

Wash spinach, salt it, and cook it without water for 10 minutes. Drain and chop. Mince garlic and fry in oil for 5 minutes. Add Parsley and herbs chopped fine, stir well, and add bread crumbs and spinach. mix well, salt and pepper to taste, and cook for 5 minutes. Let cool, then stuff pockets of chops with this mixture. Bake chops at 325 degrees for 1 hour and 15 minutes, basting every 15 minutes with basting liquor of the hot water, wine and salt to taste.

I loved it…Made some wild rice to go with it and salad form the garden…If I keep doing this I’m going to gain weight at quite a fast pace..thus the morning walks are getting very brisk ….Enjoy….

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Fricasseed Chicken

Well day two and this is from the book “New Delineator Recipes……1930

Fricasseed Chicken


1 chicken
2 tablespoons of butter or other fat
2 cups of chicken stock
2 tablespoons of flour
1 cup of milk or cream
1 egg yolk
salt and pepper
Herbs
Salt pork
Rice or dumplings

Singe, clean and cut up the chicken. Brown in a pan with the butter, drippings or chicken fat. Cover with boiling water, add salt, pepper herbs and few slices of pork salt. Simmer until tender (about one hour), strain and thicken one pint of liquid with the flour mixed to a smooth paste with a little cold water, add the milk or cream beaten with the yolk the egg. Heat again until slightly thickened, pour over the chicken and serve with rice or dumplings.

This dish turned out so delicious I never expected it to be. I called my mommy after I cooked it and she told me it brought back so many memories of when she was little when they had no money. Back in the day this was a cheap dinner and filling thus yummy…works for me…..

Here re some shots of the process…hope it helps

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Peanut Cookies


Well as promise here is Recipe number one from a cute little book called and I dedicate this one to Doug RIP

Select Southern Recipes
Contributed by Southern Homemakers

A little history on this little book it is so funny and so old….1936..In the section for chicken it tells you to Kill and pick your chicken the usual way…..but to keep in mind it should be a tender and fat ….and lets not forget the recipe on page 23 Good Ole’ Possum and Sweet Potatoes….

Alright I have let my hubby pick the recipe each night that I will make the next day..it is nice to let him be a part of the magic and he then looks so forwards to seeing how it tastes each night when he comes home…I will give you the recipe exactly the way it is printed in the book.

Ok his choice for Monday April 19, 2011 is………wait for it …wait for it……

Peanut Cookies (No surprise as I see it is in the title)

Beat 3 tablespoons of butter to cream, beat in 1/2 cup of sugar, 1 egg beaten light, 2 tablespoons of milk, and 1 cup of sifted flour, sifted again with 1/4 teaspoon of salt and 2 level tablespoons of baking power.
Have ready a cup of blanched peanuts(Skins removed)
Reserve 1/3 the nuts to press into the tops of the cookies after they are shaped in the pan.
Chop the rest of the nuts exceedingly fine and mix them through the dough.
Drop teaspoons on a greased cookie sheet, shape with the spoon, finish with the whole nuts.
Bake in an oven at 350 degrees Fahrenheit for 15 to 20 minutes.

The recipe makes 2 dozen cookies.


Just a note I cooked the cookies at 350 but after 12 minutes they were then ready so watch your oven after all this book is from 1936…..

Can not wait to see what Hubby picks for tomorrow……these would be great with a cup of tea….

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Inspiration from 101 Cookbooks

While I was cruising the world’s widest web yesterday I came across Heidi Swanson site called 101 Cookbooks and I thought 101 pooh I have 501….laughing I was so inspired by her site I thought this girl is going to get me going…I have read many a cooking site from baking to canning and never had one touch me like this one…No rhyme or reason it just did…it could have been that it was Sunday or a full moon who knows…but I am now going to start going through my cookbooks and as I do I am going to make a book unit to store them in that I have been dreaming about ……Just another DYS (Do it Yourself)..Right now they are all in my pantry and it takes so much room that I can have good ingredients a plenty and more room for my canning stuff….

I am not looking to get famous and no I do not want to write a book I am not looking for hundreds of follower just those who want to Follow the Yellow Cooks Road this is a road of back to basics I grow my own veggie’s and cook with as minimal effort as possible…Now I must tell you I tweak almost every recipe I find and make a lot of dishes on the spot….This is going to be fun for all…..

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Lemon Bars from Heaven

Just Maz Lemon Barz

This Cookie bar takes Lemon to the next level
Easy to freeze

Ingredients

  • 6 tablespoons butter
    ¼ cup sugar
    1 cup all purpose flour
    2 eggs
    ¾ cup sugar
    2 tablespoon all-purpose flour
    ¼ cup finely shredded lemon peel and pulp
    3 tablespoons lemon juice
    ¼ teaspoon baking power
    Powered Sugar

In small mixer bowl beat butter till softened
Add ¼ cup sugar and ¼ teaspoon salt
Slowly add one tablespoon of the lemon juice
Beat until fluffy
Stir in cup of flour
Press dough into the bottom of a well greased 8x8x2 pan
Bake 350 for 15 minutes

In the same mix bowl beat the eggs
Add the ¾ cup sugar
3 tablespoons of flour, lemon peel ,juice and baking powder

Beat for a few minutes until it is well mixed. Pour over the cooked layer. Bake for 30 more minutes give or take. Until center is set

Cool cut and garnish with power sugar

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Potato and Cauliflower Soup

Cauliflower and Potato Soup

Ingredients
1 whole cauliflower
2 carrots
1 half yellow onion
2 tablespoons Italian parsley
2 quarts chicken broth
One stick of butter
5 tablespoon flour
2 cups of milk
1 cup half and half
Pepper to taste
4 medium potatoes

 
In a large soup pot melt half your stick of butter
Add the onion cook until it starts to turn brown

 

Add the carrots cook an additional couple of minutes

Add cauliflower and parsley and stir to combine now turn the burner down to low cover it and let it simmer for say 10 minutes or so
After it has simmered pour in chicken broth, bring to a boil, then reduce heat and allow to simmer.
Make sure you skim all the stuff off the sides of the pot waste nothing
I let this stuff simmer for about a half hour before I go to the next step

 
In a medium saucepan melt the other half of your cube of butter
Mix the flour with the milk and whisk to combine in a separate bowl
Add flour-milk mixture slowly to the butter whisking constantly
Remove from heat and stir in 1 cup half-and-half
Add mixture to the simmering soup
Add the potatoes
Allow to simmer for 1 hour or until you potatoes are soft….oh yummmyyyy
Notes to self
I use Italian Parsley because it just has a better not so tart taste like regular parsley
I use a food processor to chop the carrot and half of the cauliflower See the picture
I do not salt my food when cooking I think it should b left to the eater
I just love each process of cooking I do not jump from step to step I stop long enough to think does this need a little extra time to get its flavors together on there own prior to adding the rest of the stuff this holds true for most things I cook not all…..

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Devil’s Food Cupcakes with Marshmallow filling

Devil’s Food Cupcakes w/ Marshmallow filling

Ingredients

3/4 cup butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 cups all-purpose flour
1/2 cup Dutch-process unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 jar (7 oz.) marshmallow cream (Fluff)

In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.

In another bowl sift together all the dry ingredients. Flour, cocoa, baking powder, and salt.

  • I always sift together my dry ingredients so that they get a little air and the little things that tend to be in flour do not get mixed in.

Stir in half the flour mixture into butter mixture.
Stir in milk just until blended.
Add remaining flour mixture and stir just until all mixed up
Spoon batter equally into cupcake tray  (1/3-cup capacity; cups should be almost full) lined with paper baking cups.

Bake in a 350 degree oven till the tops pop up and you can stick a toothpick in that comes out clean . It usually take 15 to 20 minutes per batch. Now take the cupcakes out and cool on a rack then after 10 minutes remove from the pan and cool completely.

Ok to get the hole on the top so you can pipe in your marshmallow fluff take a paring knife and cut a triangle out about 1”deep (See the pictures)  Ok take the center out about a ½ inch from the bottom of the cupcake.
Keep the discards you can make some cake pops with the left over or eat it.

 

Ok get your Fluffy Marshmallow and put in into a pastry bag or use a zip lock bag with a small tip cut out of one of the corners. Now pipe it into the cupcakes… you put the tip into the hole and pipe it into the top do not go over the top of the cupcake so it does not mix with the frosting…we want the marshmallow to be a surprise bite…

Ok now you can frost the cupcakes I use a pastry bag but it does not matter how you frost it is so delicious…

Chocolate Cream Cheese Frosting

8 ozs cream cheese, room temperature
1/4 C unsalted butter, room temperature
4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
1/2 C cocoa powder
Mix cream cheese and butter until smooth and creamy.
Mix in powdered sugar, one cup at a time.
Mix in cocoa powder.

Yummy enjoy I put them back into the cupcake holder when i frost keeps them little guys all in a row………………………..

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Just Ma’z Jam Filled Cookies

Just Maz Jam Filled Bars

1 ¾ cups flour
½ cup chopped nuts (Chop to the size you like)
¾ cups of softened butter
1/2 cup powered sugar (sifted)
¼ teaspoon of finely chopped lemon peel
¾ cup of Just Maz Rasberrylicious Jam
Or if you have to any preserve you can get
1 tablespoon flour
9x9x2 baking dish

Stir together in a bowl the nuts and flour set it aside
In a mixing bowl beat the butter
Add the sugar and lemon till mixed
And the flour mixture till it is crumbly

Now press 2/3 of the mixture to the bottom of your pan evenly
Now stir in the tablespoon of flour into the remaining mixture to make it even more crumbly

I put just a touch more crumble in the corners this is the area of the pan that is always to thin….like I wish I was….
Put a nice layer of jam over the mixture but do not go all the way to the edge of the pan leave about ¼” or so ….and cover it with the remaining crumble mixture

Now stir in the tablespoon of flour into the remaining mixture to make it even more crumbly
Now sprinkle it on the top and bake in a 375 degree oven for 30 to 45 minutes check it because you want it to be just golden brown on the top see my pictures now that is golden
Cool on a wire rack and cut…..Milk yummy combo

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