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AUTUMN SALAD
(from The Best of Sunset: 150 All-Time Favorite Recipes, 12/2001)
Prep and Cook Time: About 40 minutes
Notes: Up to 1 day ahead, rinse lettuce and radicchio, separate the
leaves, and drain. Wrap leaves in a towel, enclose in a plastic bag, and
chill to crisp.
Makes: 8 servings
1/2 cup hazelnuts
4 Satsuma tangerines (1 1/3 lb. total)
6 Medjool dates (4 oz. total)
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
5 cups lightly packed 3-inch pieces rinsed and crisped butter lettuce leaves
(see notes)
3 cups lightly packed 3-inch pieces rinsed and crisped radicchio
salt and pepper
1. Put hazelnuts in an 8- or 9-inch pan. Bake in a 350 degree oven until golden beneath skins, 12 to 15 minutes. Pour onto a towel; let cool. Rub nuts in towel to remove loose skins. Lift nuts from towel and reserve; discard skins.
2. Grate 1/2 teaspoon peel from 1 tangerine. Cut tangerine in half and ream 1/4 cup juice; use another tangerine if necessary. Put peel and juice in a wide, shallow bowl. Peel remaining tangerines. Pull each apart into halves. Cut halves crosswise into 1/4-inch think-slices. Add to bowl. Pit dates and quarter lengthwise. Add the dates, lemon juice, and olive oil to the bowl.
3. Add lettuce and radicchio to bowl, mix, and add salt and pepper to taste. Sprinkle with hazelnuts.
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Heat Belgian Waffle iron on medium heat (#5 to #6) until arrow on both sides is on BAKE. Melt 2 sticks UNSALTED BUTTER in microwave. Separate 4 EGGS, putting whites in bowl for Kitchen Aid mixer and yolks in blender. Start mixer on medium speed and beat until egg whites are stiff but not dry. Measure out 2 cups sifted FLOUR. Add 3 cups MILK, 4 teaspoons BAKING POWDER, and flour to blender. Run blender and dribble in melted butter while it’s running. Carefully fold blender mixture into egg whites, using a whip. Spray both sides of waffle iron with CANOLA SPRAY. Put 2/3 cup batter in middle of waffle iron and close lid. Cook for 2 minutes on each side. Carefully remove waffle to plate using plastic fork and cover with large domed lid to keep warm. Serve with bacon and warm syrup for breakfast.
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BAILEY'S CREME BRULEE
Makes 12 6-oz cups
(Recipe from Rich at Reidy O'Neil's Restaurant in San Diego)
6 1/2 cups whipping cream
1 cup Bailey's
12 egg yolks
1 cup sugar
2 tablespoons vanilla
Warm whipping cream and Bailey's over a double boiler. In a separate bowl, mix together egg yolks, sugar, and vanilla. Slowly add the warm cream mixture to the yolk mixture, stirring constantly. Pour mixture into individual souffle cups and put souffle cups into a 2" deep pan. Fill the pan with warm water and cover with foil. Bake at 350 degrees for 45 minutes or until set in the center. Don't over-cook, or eggs will curdle. Remove from oven and let cool. These will keep in the fridge for three days.
For the topping, mix equal parts brown and white sugar, then cover the tops of the custards. Cook under the broiler until carmelized.
You can half this recipe, if you like.
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BAILEY’S CRÈME BRULEE - MY VERSION
Makes six 6-oz. cups
Preheat oven to 300 degrees. Lightly whisk together 4 EGG YOLKS, 1/3 cup SUGAR, and 2 teaspoons VANILLA. Slowly add 2 1/4 cups WHIPPING CREAM and 1/3 cup BAILEY’S and stir. Put six 6-oz. soufflé cups into a glass baking dish with 2” sides. Have a bowl of hot tap water ready that has a spout. Carefully pour cream mixture into cups. (This mixture should fit into six cups perfectly.) Then open oven door and slowly put baking dish on middle oven rack. Very carefully pour hot tap water into dish around cups to about half-way up sides of cups. (Be very careful not to splash water into soufflé cups!) Bake uncovered at 300 degrees for 35 minutes or until set in the center. Don’t over cook. Transfer cups to rack and let cool (for about 2 hours). Cover with plastic wrap and refrigerate until cold, at least 4 hours. These will keep, covered, in the fridge for up to 3 or 4 days.
For the topping, mix equal parts brown and white sugar. Sprinkle about 1 teaspoon onto each cup. Tilt and tap cup for even coverage. Cook under the broiler until caramelized. OR you can use a petit kitchen torch to brown the sugar until it is crunchy. Refrigerate cups uncovered to re-chill, 30 to 45 minutes (but no longer). Serve.
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4 – 6 pounds baby back ribs, cut into 2-rib pieces
2 bottles Martinelli's Sparkling Apple Cider (6 cups)
4 lemons, squeezed
2/3 cup some kind of barbecue rub
Jack Daniel’s Barbecue Sauce (Original No. 7 Recipe)
Put ribs into 2 zip-lock bags and pour in apple cider and lemon juice. Marinate in the refrigerator for 4 to 6 hours, turning several times. Drain ribs and blot dry with paper towels. Sprinkle ribs with a barbecue rub or seasoned salt and rub in on both sides of meat. Wrap ribs in aluminum foil and refrigerate for 1 hour. Light the barbecue (we use a Weber grill) and set it up for indirect grilling by placing an aluminum foil pan in the midst of the coals. Keep ribs wrapped and place on barbecue rack for 1 hour. Then unwrap ribs and barbecue for 1/2 hour while brushing with Jack Daniels’ Barbecue Sauce. Serve with additional barbecue sauce, French fries and coleslaw.
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Put one RED BELL PEPPER on broiler pan and broil 4 inches from heat, turning with tongs, until skin is slightly charred. Place in paper bag for 10 minutes. Peel off skin with fingers, core, and slice. For dressing: Mix 1 med. SHALLOT, finely chopped, 1 teaspoon DIJON MUSTARD, 2 tablespoons SHERRY VINEGAR, 1/4 cup OLIVE OIL, SALT and PEPPER in small jar. Cover and shake well. For salad: mix 1 head BUTTER LETTUCE and 1/2 head RED LETTUCE, torn into bite-size pieces, red bell pepper slices, & crumbled GOAT CHEESE. Add dressing and toss. Serves 4.
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CHEESECAKE SOUFFLE
(from The Cuisine of California by Diane Rossen Worthington)
Serves 8
NOTE FROM WORTHINGTON: This could also be dubbed the “San Andreas
Cheesecake,” as it occasionally develops a fault line in the center. Sprinkle powdered sugar over any cracks that develop, and you
will have a beautiful presentation. The
cake is supremely light, and the raisins, Marsala, and lemon rind give it a nice
balance. Serve at room temperature
for optimum flavor and texture.
½ cup golden raisins
½ cup California Marsala
FOR PASTRY:
1 cup pastry flour
Pinch salt
2 tablespoons sugar
½ cup (1 stick) unsalted butter, frozen and cut into small pieces
1 egg yolk
1 pound cream cheese, room temperature
1 tablespoon all-purpose flour
½ cup sugar
4 eggs, separated
½ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons grated lemon zest
FOR GARNISH:
Lemon leaves (optional)
Powdered sugar
- In small bowl combine raisins and Marsala and leave to soften for 2 to 4 hours. Drain.
- For pastry: Preheat oven to 400 degrees F. Combine flour, salt, and sugar in food processor fitted with steel blade. Process a few seconds to blend. Add butter and egg yolk and process until dough is just beginning to come together and will adhere when pinched.
- Press about half the pastry onto the base of a 9-inch springform pan. Bake base without sides of pan for about 8 minutes or until pale brown. Cool. Attach springform sides to base and press remaining pastry inside rim about halfway up sides. Chill. Reduce oven temperature to 350 degrees F.
- For filling: With electric mixer, beat cream cheese until soft in medium bowl. Add flour and sugar and mix well. Add egg yolks, sour cream, vanilla, and salt and beat well. Stir in lemon zest and raisins.
- Beat egg whites until stiff. Gently fold into cheese mixture. Pour into pan. Bake for 45 minutes. Cool to room temperature.
- To serve, release sides of pan. Place dessert on cake platter or basket and surround with lemon leaves. Dust with powdered sugar.
ADVANCE PREPARATION: May be kept up to 8 hours in refrigerator. Bring to room temperature before serving.
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8 ounces cream cheese, softened
1/3 cup lemon juice
14-ounce can Eagle Sweetened Condensed Milk
1 teaspoon vanilla
21-ounce can Cherry Pie Filling
1/4 cup sugar
1/3 cup melted butter
1 1/4 cup Graham Cracker Crumbs
Preheat oven to 375 degrees. Spray 9-inch pie plate with Pam. Mix sugar, butter, and crumbs together. Using the back of a large spoon, press mixture into bottom and sides of 9-inch pie plate. Bake crust at 375 degrees for 6 minutes. Let cool. Beat cream cheese in a bowl. THEN add condensed milk, stirring. THEN add lemon juice and vanilla. Mix well with wire ship. Pour mixture into crust. Let chill at least 2 to 3 hours. After pie has firmed up, put cherry glaze on top and spread evenly.
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CHICKEN CHILI IN A SLOW COOKER
- Finely chop 2 LARGE ONIONS. Set aside 1/4 cup to use as a garnish. Seed and cut 2 RED BELL PEPPERS into 1/2-inch dice. Wearing rubber gloves, seed and finely chop 1 JALAPENO CHILE. Heat 2 tablespoons VEGETABLE OIL over medium heat. Saute onions for 3 to 5 minutes until soft. Add bell peppers and jalapeno chile and sauté another minute. Add 1 tablespoon GROUND OREGANO, 2 tablespoons GROUND CUMIN, 1 teaspoon GROUND CORIANDER, 1 teaspoon CINNAMON, and 1/4 cup CHILI POWDER. Stir until well combined and remove from heat.
- Rinse and pat dry 4 half skinless, boneless CHICKEN BREASTS. Cut chicken into 1-inch pieces.
- Drain 3 15-ounce cans of BEANS - 1 kidney, 1 pinto or cannellini, and 1 black (or any combination of beans) - into a colander and rinse with water.
- Into a large slow cooker, place chicken, beans, onion/pepper mixture, 2 12-ounce cans of BEER, 1 14-ounce can CHICKEN BROTH, and 2 14.5-ounce cans DICED TOMATOES. Stir all ingredients together, cover, and cook on LOW heat for around 5 to 6 hours.
- Grate a 1-ounce square of UNSWEETENED CHOCOLATE and add to slow cooker with 2 teaspoons salt. Stir and heat briefly, then serve with bowls of SOUR CREAM, TOMATO SALSA, grated CHEDDAR CHEESE, and the reserved chopped onions. Serves 6 to 8.
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CREAM OF LENTIL SOUP
(Adapted from a Madhur Jaffrey recipe)
Serves 8 to 10 as a first course
2 cups small green lentils, picked over, washed, and
drained (17.5 ozs.)
2 large yellow onions, peeled and chopped
48-oz.box of chicken broth
14 1/2 oz. can chicken broth
2 teaspoons salt, or to taste
Freshly ground black pepper
2 cups heavy cream
2 teaspoons ground cumin
2 tablespoons lemon juice
Put the lentils, onions, and chicken broth in a large pot and bring to a boil. Cover, turn heat to low, and simmer gently for 1 hour. Puree the lentil mixture in batches in a blender (not a food processor or broth can leak out the bottom). After each batch is pureed, push the mixture through a food mill back into the large pot. Make sure you push all the pulp through and leave only a small quantity of skins behind. Add the salt, pepper, cream, cumin, and lemon juice. Mix and bring to a simmer. Taste for seasonings.
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CREOLE TART FROM THE MOUNTAIN ROOM RESTAURANT IN
YOSEMITE
(from Chef Kirk Rose)
Make Rustic Rub for shrimp (or steak) by combining: 8 parts PAPRIKA, 4 parts CAYENNE, 3 parts FRESH GROUND PEPPER, 6 parts GARLIC POWDER, 6 parts SALT, 2 1/2 parts THYME, 2 1/2 parts OREGANO, 3 parts ONION POWDER. Rub on shrimp, with tails on (or steak). Saute in olive oil.
For sauce, combine 1 EGG, 1 T. FRESH GARLIC, 2 T. LEMON JUICE, 2 T. chopped PARSLEY, 2 T. chopped GREEN ONION, 1 T. CREOLE SEED or GROUND MUSTARD SEED, 1/2 t. CAYENNE, 1/2 t. SALT. Pulse in blender and then add 1 cup OLIVE OIL while motor is running. Refrigerate at least 1 hour.
To assemble, place mayonnaise-type sauce in middle of dinner-size place. If you wish, add a dollop of roasted red bell pepper aoli on top. Sprinkle with roasted whole cumin seed. Surround with sauteed shrimp and serve. It's a wonderful appetizer or very light entree.
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Bring 8 oz. cream cheese to room temperature. Mix with 1/4 cup mayonnaise and about 1-2 teaspoons curry powder. Spread on medium plate. Top with chopped chutney (may be mixed with fruit preserves). Top that with 3 scallions, thinly sliced. Top that with chopped salted nuts (peanuts, cashews, etc.) Serve with crackers as an appetizer.
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FISH AND CHIPS WITH BEER BATTER
Sift 1 cup FLOUR, 1 teaspoon BAKING POWDER, and 1/4 teaspoon SALT into a large bowl. Make a well in the center and gradually add 3/8 cup BEER and 3/8 cup COLD WATER, stirring to form a smooth batter. Cover and allow to stand for 20 minutes. Preheat Fry Baby deep fat fryer. Peel 1 lb. potatoes and slice into fries. Deep fry potatoes in Fry Baby until golden brown. Drain on paper towels and cover to keep warm. While fries are cooking, cut two HALIBUT FILETS (about 6 ozs. each) in half lengthwise and pat dry with paper towels. Dip the fish in the batter, gently shaking off the excess. (NOTE: The batter will be very thick.) Deep-fry fish for 3-4 minutes until crisp and golden. Drain on paper towels and serve immediately with the fries and TARTAR SAUCE.
Serves 2.
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HERMAN'S BEAN DIP
(From Herman Schneider)
In food processor, process 2 cloves GARLIC, 1 large SHALLOT, and 1 JALAPENO PEPPER. Add 1/2 can of RED OR BLACK OR PINTO BEANS (organic, fat-free), 1/2 to 1 teaspoon GROUND CUMIN, and 1/2 LEMON, squeezed. Process again. Add the rest of the BEANS and a small amount of the BEAN JUICE and process briefly. Serve with tortilla chips for a spicy appetizer.
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HERMAN'S OYSTER MUSHROOM HORS DOEUVRES
(From Herman Schneider)
Using fry pan with oven-proof handle, sauté about 1 lb. OYSTER MUSHROOMS in BUTTER, adding lots of SALT. Add 2 cloves minced GARLIC and some chopped PARSLEY. Put pan in 400 degree oven until mushrooms smell good. Remove from oven, add more parsley and serve on small plates with forks.
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ICE CREAM OREO COOKIE DESSERT
(From Joan St. Laurent)
24 Oreo cookies
crushed (I take off the frosting on about half of them but you don’t have to)
1 stick of butter or margarine, melted
Mix the above together and then pat down in a 9 x 13 pan
Soften ½ gallon vanilla ice cream (or any other of your choice)
Cut in to pieces and spread over the Oreo crust. Freeze
1 stick of butter or margarine
1 can of Eagle Brand sweetened condensed milk, about 14 oz.
1 can of Hersey chocolate syrup, about 14 oz.
Mix and boil for 5 minutes while constantly gently stirring.
Cool completely.
Spread over the ice cream and freeze.
If desired pecans on top whole or crushed. Enjoy!
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LENTIL SOUP IN THE SLOW COOKER (Serves 6 – 8)
- Wash and drain 1 pound LENTILS. Combine lentils, 2 14-ounce cans CHICKEN BROTH, 1 cup water, 1 medium ONION (peeled and cut into quarters), and one BAY LEAF in large soup pot. Bring to a boil, then lower heat and simmer covered for 40 minutes.
- While lentils are cooking, heat 1 tablespoon UNSALTED BUTTER and 1 tablespoon OIL in large skillet over medium heat. Finely chop 1 large ONION and add to skillet. (OPTIONAL: can also add some finely chopped carrots and mushrooms, if desired). Sauté until soft and transparent. Add 1 14.5-ounce can DICED TOMATOES and 2 finely chopped cloves GARLIC. Simmer uncovered for 10 minutes.
- Remove pieces of onion from lentils. Then put lentils, onion/tomato mixture, 1/4 cup finely chopped PARSLEY, 1 teaspoon finely chopped FRESH OREGANO, 1 teaspoon finely chopped FRESH THYME, and 2 14-ounce cans CHICKEN BROTH into large slow cooker. Cover and cook on LOW setting for 4 to 6 hours.
- Before serving, remove bay leaf and use hand blender to partially puree the soup. Turn slow cooker up to HIGH setting. Cut about 12 to 16 ounces FULLY COOKED SAUSAGES (I like to use Andouille Sausage) into 1-inch chunks. Then cut chunks into quarters. Add sausage chunks to slow cooker with 1 cup WHIPPING CREAM, 1 teaspoon SALT, and 1/4 teaspoon finely ground BLACK PEPPER. (At this point, you can also add some additional chopped parsley, fresh oregano, and fresh thyme.) Stir and then heat for 10 to 15 minutes. Serve.
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MASHED POTATOES IN SLOW COOKER
For 12 adults and 2 children:
7 large russet potatoes at 12 ozs. each = 5 1/4 lbs.
1 cup milk
1 cup whipping cream
1/2 cup unsalted butter, melted
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup shredded Parmesan or Asiago cheese
Salt and pepper
For 21 adults and 3 children:
12 large russet potatoes at 12 ozs. each = 9 lbs.
1 1/2 cups milk
2 cups whipping cream
3/4 cup unsalted butter, melted
1 1/2 cups grated Cheddar cheese
1 1/2 cups grated Monterey Jack cheese
3/4 cup shredded Parmesan or Asiago cheese
Salt and pepper
Peel and quarter potatoes. Place in very large pot and add enough cold water to cover by 1 inch. Add about one teaspoon salt. Bring to a boil, reduce the heat, cover, and cook 15 to 20 minutes, or until tender. (NOTE: With large quantities of potatoes, this may take longer. Test potatoes with a fork.) Drain into colander. Return potatoes to hot pot and place over very low heat, tossing potatoes for about a minutes to remove excess moisture.
Using potato ricer, rice all potatoes into large slow cooker bowl (6-quart size). Mash with potato masher, then add melted butter and mash some more. Add remainder of ingredients and mash again. Then cover slow cooker and cook on LOW setting for 2 to 3 hours. (NOTE: Potatoes may seem a bit runny at first, but they absorb the liquids as they cook.)
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MUSHROOM AND
PEPPER MEDLEY
Serves 4 - 6
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, finely minced
1 small shallot, finely minced
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
Salt and freshly ground black pepper to taste
2 pounds total of at least 3 types of fresh mushrooms (such as white button, portobello, oyster, shiitake, porcini) washed, stems trimmed if necessary
Assortment of red, orange, and yellow bell peppers, cut into eighths
- In a large bowl or baking dish, combine the olive oil, vinegar, garlic, shallot, chives, parsley, and salt and pepper. Stir well, and add the mushrooms and peppers, tossing until thoroughly coated.
- Marinate the vegetables, refrigerated, for at least 3 hours.
- Place non-stick grill pan (with holes in it) on the barbeque, and place vegetables on it.
- Grill vegetables, turning often, until cooked through, between 8 and 12 minutes.
- Serve as a side dish.
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Place baking stone on middle rack of oven and preheat to 450 degrees. Remove casing from two ITALIAN SAUSAGES (mild) and break up meat into fry pan over medium heat. Cook for 5 to 10 minutes or until sausage is no longer pink. Remove pan from heat and drain sausage on paper towels. Place large BOBOLI PIZZA CRUST on round pizza pan that has holes in the bottom. Top crust with one packet of BOBOLI TOMATO SAUCE and spread evenly over crust with back of large spoon. Top with 1 1/2 cups shredded MOZZARELLA CHEESE. Sprinkle with 2 or 3 pressed or chopped cloves of GARLIC. Sprinkle COOKED ITALIAN SAUSAGE and 3/4 cup sliced MUSHROOMS on top. Grate PARMESAN CHEESE over the top and sprinkle with dried ITALIAN HERB, SALT, and PEPPER. Spray top of pizza lightly with olive oil spray. Bake for 10 minutes at 450 degrees. Remove to wooden cutting board and slice with pizza wheel. Serves 3 to 4.
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SCOTCH SHORTBREAD
(Recipe is taken from November/December 2001 Cooks Illustrated magazine,
with modifications)
I bake mine in a special shortbread pan. It’s round, made of glazed pottery, with a hole in the middle and a design on the bottom.
2 cups unbleached all-purpose flour
2/3 cup superfine sugar
1/4 teaspoon salt
2 sticks cold, unsalted butter
Adjust oven rack to middle position and heat oven to 425 degrees. Spray shortbread pan lightly with Pam cooking spray. Put flour, sugar and salt in food processor and turn it on briefly to mix. Cut cold butter into 1-tablespoon pieces and add to food processor. Pulse a few times to blend butter into flour/sugar/salt. Don’t overprocess! There should still be tiny chunks of butter in the mixture.
Remove mixture from food processor and press lightly into pan, smoothing the top. Turn oven heat down to 300 degrees and put pan in oven. Bake for 60 minutes. Remove pan from oven. Run small dull knife around edges of shortbread. Let cool in the pan for 10-15 minutes. Then carefully invert onto cutting board covered with parchment paper. Immediately cut into 1 1/2-inch pieces with serrated knife. Carefully lift parchment paper and shortbread onto cooling rack. Leave until completely cool. If made in the evening, it can even be left overnight.
Put shortbread into tightly-closed container. Can be stored at room temperature for up to 7 days.
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SUE'S EASY BEAN SOUP
(Serves 4)
In large soup pot, saute 1/2 lb. SAUSAGE, cut into bite-size chunks, in small amount of olive oil, stirring constantly. Drain. Add 2 cans (14 1/2 oz. each) S&W Ready Cut SALSA (Mild), 1 can (15 oz.) S&W pinquento or chili BEANS, undrained, 1 can (15 oz.) S&W black BEANS, undrained, 1 can (15 oz.) S&W white BEANS or garbonzo beans, undrained, 1 can (15 oz.) S&W kidney BEANS, undrained, and handfull of chopped CILANTRO. Mix well. Cover and reduce heat. Simmer 5 - 10 minutes, stirring occasionally. Garnish with grated cheeses. NOTE: Beans with a sauce are great in this, such as S&W Caribbean or Sante Fe Beans.
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SUE SHIELDS' CREAMED SPINACH SOUP
Nonstick cooking spray
1/2 cup chopped onion
1 (10-ounce) package cleaned spinach leaves
4 cups nonfat chicken broth (I use 2 cans Swanson broth which is 29oz.
instead of
32oz. and it is fine)
2 tablespoons flour
1 cup nonfat sour cream
1 teaspoon cumin
Chopped cilantro
Lemon peel strips
Spray saucepan lightly with nonstick cooking spray. Add onion and sauté
over medium-low heat until tender, 3 to 4 minutes. Stir in spinach leaves
and cook, stirring, until leaves are wilted, 3 to 4 minutes. Stir in
chicken broth and bring to a boil. Reduce heat and simmer until leaves are
tender, about 5 minutes.
Puree soup with immersion blender or pour into blender and puree until
smooth. Return soup to pot if removed to blender.
Stir flour into sour cream until smooth. Stir cream mixture and cumin into
soup. Bring to a boil. Reduce heat and simmer over low heat until soup is
thickened and flavors are blended, about 5 minutes.
Sprinkle chopped cilantro overtop. Garnish with lemon peel.
4 servings. Each serving 108 calories
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TARRAGON SAUCE (Terrific
gravy with turkey for Thanksgiving)
(Makes 9 cups)
We barbeque our large Thanksgiving turkey on a Weber grill, basting it with a mixture of 1/2 MELTED UNSALTED BUTTER and 1/2 WHITE WINE while it cooks. When the turkey is removed from the grill and left to sit for 1/2 hour before carving it, we remove 1 1/2 cups of the BASTING LIQUID from the aluminum foil pan that was placed under the turkey. Then we make the gravy.
Mince 1/2 cup ONION. Melt 2 sticks UNSALTED BUTTER in very large fry pan or Dutch oven over medium heat. Stir in onion and cook gently for several minutes, being careful not to brown the onion. Add 3/4 cup FLOUR, stir with a wire whisk until thoroughly blended, and simmer a few minutes. Stir in 2 14-ounce cans Swanson's CHICKEN BROTH and 1/2 cup white wine and continue stirring slowly with the wire whisk until smooth and thick. Reduce heat to low, add 1 tablespoon SALT, 1 1/2 teaspoons freshly ground BLACK PEPPER, and 1 1/2 tablespoons dried TARRAGON. Stir to blend flavors. Gradually add 2 cups HEAVY CREAM and 1 1/2 cups BASTING LIQUID (see above). (NOTE: Add only 1 1/2 cups of the basting liquid, NO MORE.) Cover and keep warm until ready to serve.
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This is an old recipe that I have modified over the years. It was originally from a Sunset cookbook.
Preheat oven to 375 degrees. Crumble 1 LB. GROUND BEEF into a large fry pan and cook, stirring, over medium heat until lightly browned and crumbly (around 5 minutes). Drain any excess fat. Slice 1/4 LB. MUSHROOMS and add to meat with 1/2 TEASPOON SALT, 1 CLOVE MINCED GARLIC, and about 2/3 CUP MILD SALSA. Cook, stirring, over medium high heat until liquid has evaporated (around 3 to 5 minutes). Remove from heat.
Shred 8 OUNCES JACK CHEESE and set aside. Coursely chop ONE ONION and 1/2 RED BELL PEPPER and set aside. Brush 4 8-INCH FLOUR TORTILLAS on both sides with olive oil using a pastry brush. Place two of them on each of two cookie sheets. Spread tortillas with layers: (1) meat sauce, (2) onion and red bell pepper, (3) 1 CAN (2 1/4 ounce) SLICED RIPE OLIVES that have been drained, (4) jack cheese, and (5) 1/2 CUP GRATED PARMESAN CHEESE. Bake at 375 degrees for about 6 to 8 minutes. Watch carefully so they don't burn!! While they are in the oven, peel and slice 1 AVOCADO. Remove pizzas from oven and top each with strips of avocado and a spoonful of SOUR CREAM. Serve immediately.
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In small bowl, mix 2 T. SOY SAUCE, 2 T. DRY SHERRY, 2 T. BROWN SUGAR, 3/4 t. FRESHLY GRATED GINGER, 1 GARLIC CLOVE, PRESSED, to make Teriyaki Sauce. Cut 2 HALF CHICKEN BREASTS (SKINNED AND BONED) into 1-inch pieces. Marinate in Teriyaki Sauce 3 to 4 hours if time permits. About 20 minutes before serving, alternate pieces of chicken and 4 GREEN ONIONS, cut in 1-inch lengths, on 4 wooden skewers. Baste with Teriyaki Sauce. Barbecue over coals 10 to 15 minutes, turning and basting 3 or 4 times. Move away from heat or reduce heat if sauce starts to burn. Heat any remaining marinade. Serve over chicken. Makes 2 servings. Serve with steamed rice and a salad.
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These are baked in special Yorkshire Pudding Trays made by La Forme. Each tray makes four individual Yorkshire puddings. I use two trays to make eight Yorkshire puddings to serve four people. Sift 3/4 cup all-purpose FLOUR and 1/2 teaspoon SALT into large mixing bowl. Make a well in the center and whisk in 1/2 cup MILK. In a separate bowl, whisk two EGGS until fluffy. Add them to the batter and mix well. Add 1/2 cup WATER and whisk until large bubbles form on the surface. Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 425 degrees. Add 1/2 teaspoon UNSALTED BUTTER to bottom of each of the four cups in each tray and place trays in oven for 1 to 2 minutes, just until butter melts. Remove trays from oven and swirl to coat bottoms of cups with butter. Whisk the batter again until bubbles form on the surface. Fill cups 1/2 full of batter and place in 425-degree oven for 10 minutes. Then reduce heat to 350 degrees and cook for another 10 minutes, or until puffed and light golden. Remove from trays and serve immediately with butter.
Serves 4 with 2 Yorkshire puddings each.
NOTE: To serve 10 people, make 20 Yorkshire puddings. Use 1 7/8 cups FLOUR, 1 1/4 teaspoons SALT, 1 1/4 cups MILK, 5 EGGS, 1 1/4 cups WATER, and a total of 3 1/3 tablespoons BUTTER.
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