Monday, August 4, 2014
1 head of cabbage, cut into 8 wedges
4 cups water
1/3 cup white vinegar
4 T sugar
3 T kosher salt
1 small dried red chili pepper, seeded
Cut the cabbage into 8 wedges. Boil the water, vinegar, sugar, salt and chili pepper together for a few minutes. In a large glass or ceramic container, pour the hot mixture over the cabbage. Cover with plastic wrap and the container's top. Let sit on the counter for a half a day. Then refrigerate for 3-4 days. When ready to serve, squeeze the excess liquid out of the cabbage wedge. Cut into strips. Delicious!
Friday, August 1, 2014
Another great recipe from my buddy, Corinne. She cooks, she bakes, she knits, she sails, she builds kayaks and she makes shoes .. there isn't anything Corinne can't do. The name of the cookie says it all -- they are the World's Best Cookies...buttery, crispy and crunchy. We could not stop eating them.
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup salad oil
1 cup regular rolled oats
1 cup crushed cornflakes
1/2 cup shredded coconut
1/2 cup chopped walnuts or pecans
3-1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
Preheat oven to 325 degrees. Cream butter and sugars until light and fluffy. Add egg, mix well, then salad oil. Add oats, cornflakes, coconut and nuts, stirring well. Then add flour, soda and salt. Form into balls the size of small walnuts and place on an ungreased cookie sheet. Flatten with a fork dipped in water. Bake for 12 minutes. Cool on cookie sheet before removing.
Sunday, July 27, 2014
1 baguette, cut in 1/2" slices
Extra virgin olive oil
3 peaches or nectarines, thinly sliced
1-2 pkgs of prosciutto, each piece cut crosswise in 4 strips
1/4 cup cream cheese
1/4 cup mascarpone cheese
Grated lemon zest from 1/2 lemon
1 T shallot, minced
Fresh basil leaves, thinly sliced
Mix the cream cheese, mascarpone cheese, lemon zest, shallots and a little basil together. Drizzle olive oil onto the baguette slices, and broil for 2 min. a side until golden brown. Spread a tablespoon of the cream cheese mixture onto the baguette. Wrap a strip of prosciutto around a peach slice, and place it on top of the cream cheese layer. Sprinkle basil on top. Serve immediately.
On the way to Denny and Jennifer's house in beautiful Alaska:
Thursday, June 26, 2014
Here's an alternative way to serve green peas or shelled edamame. The mint was steamed along with the peas, then mashed. It becomes a colorful side dish for any meat.
Frozen peas or frozen shelled edamame
2 T butter
Fresh mint, one torn handful
2 T fresh lemon juice
Salt, pepper to taste
Steam the peas and mint for 8 minutes. Mash the peas with a potato masher or hand held blender until you get the desired consistency. The one pictured above has a chunky consistency. Then add the butter, lemon juice, salt and pepper.
Sunday, June 22, 2014
These were so easy to make! They are a delicate flaky puff pastry with a savory filling of pesto, sun-dried tomatoes, feta cheese and pine nuts. You can make these appetizers the day before, and bake them right before your guests arrive.
1 package Pepperidge Farm frozen puff pastry, defrosted
1/4 cup pesto
1/2 cup feta cheese
1/4 cup sun-dried tomatoes in oil, drained and chopped
1/4 cup pine nuts
Unroll the defrosted puff pastry. Using a rolling pin, roll it to a 9-1/2" x 11" rectangle. Spread half the pesto, then sprinkle half the sun-dried tomatoes, half the feta and half the pine nuts. Roll up the long side to the middle, fold at half way, and press together lightly. Cover the roll with plastic wrap, and chill for at least 45 minutes or overnight. Repeat using the second puff pastry and remaining ingredients. Preheat oven to 400 degrees. Cut the roll into 1/2" slices. Place on a parchment lined cookie sheet about 2" apart. Bake for 14-15 min. until golden brown.
Wednesday, June 4, 2014
2 cups old-fashioned rolled oats
1 cup milk
1 T honey
Mix these ingredients the night before. In the morning, add the following:
1 cup any flavor yogurt (I used vanilla, Greek yogurt)
Apples, chopped - or any fruit
Walnuts, halved or chopped
Monday, May 5, 2014
On a recent trip to Lake Tahoe with the Olschefski's, we made Hot Buttered Rum Drinks, perfect for a chilly night in the mountains. You mix the ingredients together, then add rum and hot water. You can add a cinnamon stick as garnish, if you wish.
1 stick butter
1/2 cup dark brown sugar
3/4 tsp cinnamon
3/4 tsp ground ginger
1/2 tsp nutmeg
Mix the butter, brown sugar, cinnamon, ginger and nutmeg together to form a paste. Combine 2 T spiced butter with 3 T rum in each mug. Add 3/4 cup boiling water and mix.
Beautiful Lake Tahoe
and Liz's latest creations!
Wednesday, April 23, 2014
My daughter makes the best pizza! It is so good with all kinds of fresh veggies on top of a crispy pizza crust. You can add whatever ingredients you prefer.
1 bag of Trader Joe's fresh pizza dough (comes in a baggie in the refrigerated section)
Trader Joe's basil pesto
Fresh tomato slices or sun-dried tomatoes
Goat cheese, in small chunks
Sliced mushrooms, sauteed in a little olive oil
Bring the pizza dough to room temperature for about 1/2 hour. Pre-heat oven to 450 degrees. Place dough on a pizza stone or lightly oiled baking sheet. (Bed Bath & Beyond pizza pan with holes works great.) Bake the crust for about 10-12 minutes. Then spread the pesto on top; add tomatoes, goat cheese, olives and mushrooms. Bake for an additional 8-10 minutes. Remove from oven and add the fresh arugula. Serve immediately.
Thursday, January 9, 2014
Wednesday, January 8, 2014
This is Denny's favorite dim sum called siu mai or pork dumplings. I steamed them in two, 12" bamboo steamers which I bought at Ranch 99 Market. The steamers fit my large wok perfectly. You can serve them with a dipping sauce of equal portions of garlic chili paste mixed with soy sauce. They can be frozen individually on a cookie sheet, then transferred to a freezer container.
1/2 lb. won ton skin (round)
1 lb. ground pork, finely chopped
1/2 lb. fresh shrimp, shelled, deveined and finely chopped
1/4 cup water chestnuts, finely chopped
1/4 cup cornstarch
1/4 cup water
1 tsp salt
1 T soy sauce
2 stalks green onions finely chopped
4 Chinese mushrooms, soaked and finely chopped
1/2 tsp sesame oil
Mix all filling ingredients together. Spoon heaping tablespoon in center of skin. Gather the sides of the wrapper around the filling and squeeze center to form a pouch. Place in a steamer and steam for 30 minutes. Makes 36 dumplings.
A Christmas morning treat -- breakfast at Tim and Michelle's. Here's a delicious sausage, egg, sun-dried tomato and mozzarella breakfast casserole. It is very rich, creamy and melts in your mouth. Your guests will surely ask for seconds as we did.
1 lb. Italian sweet sausage, casings removed
1/2 cup chopped shallots
2 cloves garlic, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 T chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream (can substitute with half and half)
2 cups grated mozzarella cheese
1/2 tsp salt
Pre-heat oven to 375 degrees. Butter a 13x9x2" glass baking dish. Saute the sausage over medium heat for about 10 minutes until browned, breaking it up into small pieces. Add shallots and garlic and cook for 3 minutes more. Add sun-dried tomatoes and 2 T parsley and cook for one minute.
Whisk together the eggs, yolks, half and half, cream, cheese and salt. Gently mix in the sausage mixture. Pour into the prepared pan. Top with 1/2 cup cheese and 2 T parsley. Bake for 30 minutes until golden brown, and toothpick inserted into the center comes out clean. Let sit for 5 minutes before serving.
Thursday, October 24, 2013
5 c. chopped daikon
4 c. chopped cucumbers
1 c. chopped carrots
5-6 shiso leaves, finely chopped
1 T finely chopped ginger
1/2 cup salt
1-1/2 c. soy sauce
2 c. sugar
3 T white vinegar
Combine vegetables, ginger and salt in a large bowl, and refrigerate overnight. Next day, rinse the vegetables thoroughly with water and drain. Bring the sauce ingredients to a boil for 1-2 minutes, and pour over the vegetables. Leave overnight in the refrigerator in a covered container. Next day, drain the liquid, boil the sauce again, and pour over vegetables. Repeat this process one more day. Put fukujinzuke in small covered jars and refrigerate (I used six, 8 oz. canning jars).
Sunday, October 6, 2013
These little guys are perfect for your next game day party. With just two ingredients, cocktail-size franks and puff pastry, you have a tray full of mini-pigs-in-a-blanket. Serve with mustard and ketchup, and watch them disappear quickly.
12 oz. cocktail-size franks (I used Kinder's Chicken Mini-Sausages from Costco)
One 8 oz. sheet of puff pastry
Defrost the puff pastry by setting it on your counter for 20 min. Unroll the puff pastry to form a rectangle. Cut it into 1/2" x 3" strips. Take a strip and wrap it around the middle of the frank overlapping the edges. Spray a cookie sheet lightly with PAM, and place the franks on the cookie sheet. Freeze for 15 min. Preheat oven to 375 degrees, then bake for 15-20 min.
Thursday, August 29, 2013
Very refreshing! My son, Steve, made these for a family dinner, and they were a bit hit. They have a tropical taste, are slightly sweet from the coconut milk and have the consistency of a frozen marguerita. This recipe makes 2 servings.
4 cups ice cubes
2-1/2 limes, rind removed
7 oz sweetened cream of coconut (I used coconut milk)
2-1/2 jiggers Bacardi white rum (a jigger = 1.5 fluid ounce)
5 sprigs fresh mint leaves
Additional mint leaves and lime wedges for garnish (optional)
Remove the rind from the limes. Blend the ice, limes, coconut milk, rum and mint leaves in a blender until smooth. Pour into two glasses, garnish with mint sprig and lime wedge if desired.
This drink was made especially for cousin Patti, pictured here with her husband Cliff, who were visiting from Seattle.
I love the sweet, tangy and spicy taste of these chicken wings. This version is mildly spicy, and you can adjust the heat by adding more Sambal Oelek chili sauce. They were devoured in minutes. I will definitely make this again for the next family gathering.
Chicken wings, separated into sections
3/4 cup Mae Ploy sweet chili sauce
2 tsp soy sauce
1 tsp Sambal Oelek chili sauce
Peanuts, chopped (optional)
Green onions, chopped (optional)
Mix the Mae Ploy sauce, soy sauce and Sambal Oelek in a small bowl. Line a cookie sheet with foil, and spray with PAM. Place the chicken wings, skin side up, on the cookie sheet. Baste with a little canola oil, and season with salt and pepper. Bake at 450 degrees for 45 minutes. After baking, mix the wings with the sauce. Place on a serving platter. Top with green onions and peanuts, if desired.
Wednesday, August 14, 2013
1, Duncan Hines Yellow Cake Mix
1 can, prepared apple pie filling
Mix the two together in a large mixing bowl. Spray a square pan with PAM. Pour the mixture into the prepared pan, and bake for 30-35 min. at 350 degrees. Test for doneness with a cake tester or toothpick.
It was little grandson Seanie's birthday cake.
Monday, July 29, 2013
1 cup butter, room temperature
1 cup brown sugar
1 T instant coffee or espresso powder
1 tsp vanilla
2-1/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 cups semisweet chocolate chips
2 T milk
1 T butter
3/4 cup powdered sugar
1/4 tsp cinnamon
Preheat oven to 375 with rack in the middle. Line a rimmed 10'x15' pan with parchment paper or lightly grease the pan. Cream the first 4 ingredients. Blend in the flour, baking powder and salt. Stir in the chocolate chips by hand. Press and flatten the dough evenly into the pan. Bake 5 minutes, rotate the pan, bake 5-10 more until the edges start to brown. Cool 5 minutes before glazing.
Mix the glaze ingredients in a small sauce pan on medium heat until smooth and barely bubbly.
Drizzle it over the pan, smoothing out the edges. Cool until just warm to touch. Cut 6 on the 10" side, 4 on the 15" side, then cut each piece diagonally.
Meet the newest member of Amy Gooden's family...
Monday, June 24, 2013
Here is an easy recipe that is tasty and flavorful. You can serve it over sauteed greens like kale, spinach, boy choy or nappa. The sauce has three main ingredients, so is simple to make. It resembles ginger beef in taste. I hope you will try it.
3 T soy sauce
2 T mirin
1 T finely grated fresh ginger
1-2 T vegetable oil
3/4 lb. pork chops (2)
Chopped kale, spinach, boy choy or nappa
1-2 cloves garlic, finely chopped
Mix the soy sauce, mirin and ginger together; pour over the pork chops and marinate for 20 min. Saute the kale and garlic for 4-5 min. in oil in a large frying pan until the kale is tender, then season with salt and pepper to taste. Place the kale on a serving platter. Saute the pork chops in its marinade over medium high heat for 3-4 min. per side until done. Do not overcook as it will dry out. If the sauce evaporates, add a little water to the pan. Let the pork rest a couple minutes after cooking before slicing. Place the sliced pork over the kale, and pour remaining sauce over all. Delicious.
I am a big fan of pre-made koshi an which is sweetened red bean paste used in Japanese pastries. It comes perfectly sweetened and ready to use. This layered dessert is simple to make and turns out so flakey with just the right amount of sweetness. It has become one of my favorite desserts. It tastes great with a cup of hot tea.
1 lb. butter (4 sticks)
1 cup sugar
3 cups flour
2 cups mochiko flour
1/2 tsp. salt
2 packages Shirakiku sweetened red bean paste - Koshi an (fine)
Grease a 9"x12" pan. Using an electric mixer, cream the butter and sugar for 5-8 minutes until fluffy. Add the flour, mochiko and salt, and mix until blended. Dough will be crumbly. Divide dough in half. Press one half of the dough into the pan. Spread the two packages of sweetened red bean paste on top of the crust. Sprinkle the remaining dough on top. Bake 350 degrees for 30 min.; turn the oven down to 325 degrees and bake for another 25-30 min. Cool before cutting.
Saturday, May 25, 2013
This salad dressing is delicious on a salad with your favorite greens, bacon, avocados and tomatoes. It has a creamy tangy flavor. So good!
1/2 cup sour cream or plain Greek yogurt
1/3 cup extra virgin olive oil
1 T lime juice
2 cloves garlic, finely minced
1 T white vinegar
1 bunch of cilantro, larger stems removed
1 tsp kosher salt
1 splash of Worcestershire sauce
Purée everything in a blender. Add additional olive oil, one tablespoon at a time, to get the desired consistency. Refrigerate until serving time.
Monday, May 13, 2013
Simply delicious. This French toast casserole is a bread pudding - perfect for a special holiday breakfast. It can be assembled the night before, then baked just prior to serving. You can add fruit before baking or leave it plain as I did. It can be served with maple syrup, if desired. I will definitely make this one again.
One whole loaf crusty round French or sourdough bread
2 cups whole milk
1/2 heavy whipping cream
3/4 cup sugar
2 Tablespoons vanilla
1 stick cold butter, diced
1/2 cup flour
1/2 cup brown sugar (packed)
1 tsp cinnamon
1/4 tsp salt
Grease a 9"x12" pan. Tear the bread into 1"-2" chunks, and place in the pan. Mix the eggs, milk, cream, sugar and vanilla in a separate bowl, and pour over the bread. Cover and refrigerate for several hours or overnight. Mix the topping ingredients in a small bowl using a pastry cutter, blending the flour and brown sugar mixture into the butter, until it resembles pebbles. Refrigerate overnight. Next day, pre-heat the oven to 350 degrees. Sprinkle the crumb topping over the bread. Bake 45 min. to 60 min. Serve warm with maple syrup.
We made this delicious baked pastry for Mother's Day brunch at Tim and Michelle's.
Friday, April 12, 2013
Here's a hearty vegetarian recipe that can be a great main course. It is Mexican in origin, a traditional stew often made with pork and hominy cooked in a chile sauce. It has the consistency of a chunky soup and tastes delicious. This recipe comes from my super son-in-law, Tim Coffey, pictured with his son, Sean, and father, Pat -- three generations of Coffeys.
1, 28-oz, can whole peeled tomatoes
1 T canola oil
2 cups chopped red onion
4 cloves garlic, minced
2 T chili powder
3 cups diced (1/2"), peeled butternut squash
1-1/2 cups vegetable broth
1, 15 oz. can white hominy, rinsed
1, 15-oz can pinto beans, rinsed
1 ripe but firm avocado, diced
1/4 cup chopped fresh cilantro.
Break apart the tomatoes with your fingers, letting them drop into the bowl. Heat the oil in a large heavy pan over medium-high heat. Saute the onions and garlic 4-5 min. Add chili powder, stir for 30 seconds. Add the squash, broth, hominy, beans and crush tomatoes and juice. Bring to simmer. Cover and cook, stirring occasionally until the squash is tender 25-30 min. Serve with avocado, grated cheese (optional) and cilantro.