Monthly Archives: April 2012

OVEN-ROASTED STEAK KEBABS WITH POTATOES

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4 tbs unsalted butter
1 lb small unpeeled red potatoes, quartered
1/2 cup dry red wine OR beef broth
2 tbs dijon mustard
1 tbs olive oil
1 tbs minced fresh tarragon OR 1 tsp dried
1/2 tsp dry mustard
1 clove garlic, minced
1/4 tsp black pepper
1 lb sirloin steak, cut into 1 1/2″ cubes
8 scallions, cut into 1 1/2″ lengths

preheat the oven to 425 degrees. line a broiler pan with foil.

in a small skillet, warm 2 tbs of the butter on medium heat until melted. remove from the heat.

place the potatoes on the broiler pan, drizzle the melted butter over them, and toss to coat evenly. roast the potatoes in the oven for 20 minutes, or until just beginning to brown. remove them from the oven and set aside. preheat the broiler.

meanwhile, in a small saucepan, combine the wine, dijon mustard, oil, tarragon, dry mustard, garlic, and pepper, and stir to blend.

alternately thread the steak cubes and scallion pieces onto skewers. move the potatoes to one side of the broiler pan and place the skewers on the pan. brush the steak and scallions with some of the tarragon-mustard mixture, and broil for 7 minutes, or until the meat is medium-rare.

meanwhile, bring the remaining tarragon-mixture to a boil over medium heat. reduce the heat to low and simmer for 10 minutes. stir in the remaining 2 tbs butter. remove from the heat.

divinde the steak kebabs among 4 plates and pour any pan juices from the broiler pan into the sauce. serve the kebabs with the sauce adn potatoes on the side.

sreves 4

FRENCH WHITE BEAN & CABBAGE SOUP

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2 tbs olive oil
1 med yellow onion, chopped
1 med carrot,chopped
3 cloves garlic, minced
1 small head green cabbage, cored & shredded
1 lg yukon gold potato, peeled & diced
1 (15 1/2 oz) can cannellini OR other white beans,drained & rinsed
6 cups vegetable stock
3/4 tsp dried thyme
salt & freshly ground black pepper
1 tsp liquid smoke (optional)
1 tbs minced fresh parsley leaves

heat the oil in a lg saucepan over medium heat. add the onion, carrot, and garlic, cover, and cook until softened, about 5 minutes.

transfer the cooked veggies to a 6-qt slow cooker. add the cabbage, potato, beans, stock, and thyme; season with salt & pepepr, cover, and cook on LOW for 8 hours.

just before serving, stir in the liquid smoke, if using, and parsley. taste to adjust the seasonings.

serves 6

SWEET POTATO PIE

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pastry for an 8″ double-crust pie

SWEET POTATO FILLING

3 eggs
3 tbs molasses
1 cup packed dark brown sugar
1/4 tsp salt
2 1/2 tbs pumpkin pie spice
1 tsp cinnamon
2 cups mashed sweet potatoes (drained canned OR peeled & boiled fresh)
1 (12 oz) can evaporated milk

preheat the oven to 450 degrees.

divide the pastry dough in half. one at a time, roll out each half on a lightly floured surface or pastry cloth into a 10″-11″ circle. gently fold the dough in half and then again into quarters, for easier handling. put each half in an 8″ aluminum pie plate, unfold, and use your fingertips to fit the dough into the pan. trim the overhanging edges. press the edges of the crust into place around the rim of the pie plate, and flute or crimp. refrigerate until ready to use.

make the filling. in a large bowl, with an electric mixer, beat the eggs, molasses, and brown sugar until light. beat in the salt, pumpkin pie spice, and cinnamon. blend in the sweet potatoes and evaporated milk. pour the filling into the crusts, dividing it evenly.

bake in the center of the oven for 15 minutes. reduce the heat to 350 degrees and continue baking for 30 minutes, or until a cake tester or knife inserted into the center of the fillng comes out clean. let cool on wire racks.

makes 2 (8″) pies

SWEET POTATOES DELUXE

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2 cups cooked, mashed sweetr potatoes
3 tbs butter OR margarine
1/2 tsp salt
scant pinch of pepper
1 egg, beaten
corn flakes cereal
olive oil

to mashed sweet potatoes, add butter, salt, pepper, and egg; mix well. shape into small balls and roll in crushed corn flakes. fry sweet potato balls in olive oil and drain. if sweet potatoes become too dry before shaping into balls, simply add hot milk to moisten.

APPLEBEE’S QUESADILLAS

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2 10″ (“burrito-size”) flour tortillas
2 tbs butter, softened
1/3 cup shredded monterey jack cheese
1/3 cup shredded cheddar cheese
1/2 medium tomato,chopped
2 tsp diced onion
1 tsp diced canned jalapeno (“nacho slices”)
1 slice bacon,cooked
1/4 tsp finely chopped fresh cilantro
dash salt

ON THE SIDE:

sour cream
guacamole
salsa

heat a large frying pan over medium heat.

spread half of the butter on one side of each tortilla. put one tortilla, butter side down, in the hot pan.

spread the cheeses evenly onto the center of the tortilla in the pan. you don’t have to spread the cheese all the way to the edge. leave a margin of an inch or so all the way around.

sprinkle the tomato, onion, and jalapeno over the cheese.

crumble the slice of cooked bacon and sprinkle it over the other ingredients.

sprinkle the cilantro and a dash of salt over the other ingredients.

top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.

when the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same length of time.

remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices. serve hot with sour cream, guacamole, and salsa on the side.

serves 1 or 2 as an appetizer

ORANGE JULIUS COOKIES

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2 1/4 cups flour (don’t sift – pack it down in the cup)
1/4 tsp salt
3/4 tsp baking soda
2 sticks softened butter
1/2 cup sugar
1/2 cup brown sugar
1 beaten egg
3 tsp grated orange zest
1 (12 oz) bag white chocolate morsels

preheat the oven to 350 degrees with the rack in the middle position.

prepare your cookie sheets by spraying them with pam (or another nonstick cooking spray). you can also use a parchment-lined cookie sheet if you prefer.

in a large mixing bowl, combine the flour, salt and baking soda. stir well and set aside.

in another bowl, beat the softened butter, sugar, and brown sugar.

add the beaten egg to the bowl with the butter and the sugars. stir it all up. then stir in the grated orange zest.

stir in the flour, salt and baking soda mixture and mix well.

stir in the white chocolate chips.

drop by teaspoonfuls onto a prepared cookie sheet, 12 cookies to a standard-size sheet. flatten the cookies in a crisscross pattern with a fork, the way you’d do for peanut butter cookies.

bake the coookies at 350 degrees for10-12 minutes.

leave the cookies on the cookie sheet for a minute or two, and then remove them to a wire rack to cool completely.

makes 5-6 dozen cookies, depending on cookie size.

PISTACHIO MARBLE CAKE

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1 pkg yellow cake mix
1 pkg pistachio instant pudding
eggs (amount determined per cake mix box)
1 cup water
1/2 cup vegetable oil
1/2 tsp almond extract
1/2 cup chocolate syrup

combine the first 6 ingredients in a large mixer bowl; blend. beat at medium speed for 2 minutes. pour 1/3 of the batter into a separate bowl; stir in 1/4 cup chocolate syrup. spoon this batter alternately with other batter into a greased and floured 10″ tube pan. zigzag a spatula through the batter in the pan to create a marbled effect. bake at 350 degrees for 50 minutes or until the center springs back when lightly touched. cool 15 minutes before removing from the pan. drizzle remaining chocolate syrup on top.

POTATOES VESUVIUS

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4-5 medium potatoes, pared & chunked
boiling salted water
1/2 cup butter OR margarine
2 eggs
1 tsp salt
1/4 tsp white pepper
1 cup shredded medium to sharp cheddar cheese

put potatoes into a large saucepan and cover with boiling salted water. cook about 15 minutes or until potatoes are tender. drain. mash potatoes using a hand mixer and then beat in the butter, eggs, salt & pepper. whip until light & fluffy. turn into a buttered 2-qt casserole. make a deep well in the center of the potatoes put cheese into the center of the potatoes, pressing it down firmly bake at 375 degrees for 20-25 minutes or until cheese is melted and potatoes are heated through.

4 servings.

SANITATION AND SAFETY – TERMS

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BACTERIA – Microscopic organisms, some of which can cause disease, including food-borne disease.

PATHOGEN – A bacteria that causes disease.

AEROBIC – Most bacteria require oxygen to grow. These are called “aerobic”.

ANAEROBIC – Some bacteria are “anaerobic”, which means they can grow only if there is no air present, such as in metal cans. Botulism,one of the most dangerous forms of food poisoning, is caused by anaerobic bacteria.

LAG PHASE – When bacteria are introduced to a new environment, they need time to adjust to their surroundings before they start growing. This time is called the “lag phase”. If other conditions are good, the lag phase may last about 1 hour or somewhat longer.

INTOXICATION – Disease caused by poisons that bacteria produce while they are growing in food.

INFECTION – Disease, including much food-borne disease, caused by bacteria in the body.

BOTULISM – A deadly food-borne intoxication usually associated with improperly canned foods.

STAPH (OR STAPHYLOCOCCUS) – A bacterium that causes food-borne disease by producing a toxin or poison in improperly stored foods.

SALMONELLA – A widespread food-borne disease, spread by improper food handling and inadequate sanitation.

TRICHINOSIS – A food-borne disease caused by a parasite sometimes found in undercooked pork.

FOOD DANGER ZONE – The temperature range of 45 degrees Farenheit to 140 degrees Farenheit, in which bacteria grow rapidly.

CROSS-CONTAMINATION – The transfer of bacteria to food from another food or from equipment or work surfaces.

SANITIZE – To kill disease-causing bacteria, usually by heat or by chemical disinfectants.

HACCP – A food safety system of self-inspection, designed to highlight hazardous foods and to control food handling to avoid hazards.

FLOW OF FOOD – The path that food travels in a food service operation, from receiving to serving.

HAZARD – A potentially dangerous food condition due to contamination, growth of pathogens, survival of pathogens, or the presence of toxins.

CRITICAL CONTROL POINT – An action that can be taken that will eliminate or minimize a food safety hazard.

CLASS A FIRES – Wood, paper, cloth, ordinary combustibles

CLASS B FIRES – Burning liquids, such as grease, oil, gasoline, solvents.

CLASS C FIRES – Switches, motors, electrical equipment, and so forth.

MAKE SURE YOU USE THE RIGHT KIND OF FIRE EXTINGUISHER FOR EACH CLASS OF FIRE!!!

SWEET POTATO AND CRANBERRY BAKE

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4 lg or 6 small white OR orange sweet potatoes, peeled & halved lengthwise
salt and pepper
2 cups fresh cranberries, coarsely chopped
1/2 cup flour
1/2 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1 tsp ground cinnamon
grated zest of 1 large orange
4 tbs butter, chilled and cut into pieces

preheat the oven to 350 degrees.

steam or microwave the sweet potatoes until almost tender, 12-15 minutes. arrange in a buttered 1 1/2 qt casserole and season to taste with salt and pepper. sprinkle the cranberries over the sweet potatotes. in a food processor, process the flour, brown sugar, oats, cinnamon, orange rind, and butter until crumbly. or mix the dry ingredients and orange rind, and cut the butter into the mixture. sprinkle the flour mixture evenly over the sweet potatoes. bake 20 minutes, or until the cranberries are tender, and serve hot.

serves 4-6