Monday, March 31, 2008
Here is the ultimate apple crisp recipe, guaranteed to get you compliments every time you make this. Your kitchen will smell wonderful as it bakes. As a variation, you can add nuts or raisins to the topping. This recipe comes from my friend Pat Petredis, an award-winning cook, of Fox Island, Washington.
4 cups apples, peeled and sliced
1 tsp cinnamon
¼ cup water
¾ cup flour
1 cup sugar
1/3 cup butter, unsalted and chilled
Mix apples, cinnamon and water. In a separate bowl, mix flour, sugar and butter with a pastry blender until it resembles peas. Place apples in a buttered 10” baking dish. Top with flour mixture. Bake at 350 degrees for 40 min. until golden brown. Serve warm with vanilla ice cream or sweetened whipped cream.
16 oz. sour cream
1 can cream of chicken soup
2 cups cheddar cheese, shredded
1 cube butter, melted
1 tsp salt
1/4 tsp pepper
Thaw the potatoes. Melt the butter. Mix everything together. Bake in an ungreased 9x12” pan at 350 degrees for 60 min. until golden brown.
1/3 cup extra-virgin olive oil
1 1/2 tsp finely chopped fresh rosemary leaves
Preheat the oven to 375 degrees. In a large bowl, combine all of the ingredients except the garlic. Toss to mix well and place in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30 to 35 minutes. During the last 5 minutes of cooking, stir the garlic into the pan. Remove the pan from the oven and serve immediately.
2 packages Somen noodles
Iceberg lettuce, chopped
Cha sui (Chinese style barbequed pork) or ham, sliced julienne
2 beaten eggs, fried and sliced in slivers
1 kamaboko (processed fish cake), cut in slivers
2-3 green onions, chopped
2 T sesame seeds
2 T sugar
1 tsp salt
1/4 cup oil
3 T rice vinegar
2 T soy sauce
Cook the somen noodles according to package directions. Let cool. Beat the eggs and fry until done. Cut the eggs into strips. In a 9x13x2" pan, layer the noodles, then the rest of the ingredients in the order listed. Use enough of each ingredient to cover one layer in the pan. Keep refrigerated until ready to serve. At serving time, pour the dressing over all.
If you love macadamia nuts, this recipe is for you. There won't be any leftovers, as it is so good. We made this recipe with tilapia, pictured here, but it would be equally as good with halibut, snapper or any other white fish. It is easy to make and tastes decadent.
In small bowl, combine honey, soy sauce, lime juice, ginger, green onion and garlic. Place fish on lightly greased baking sheet. Brush mixture evenly over fillets; sprinkle evenly with chopped nuts. Bake at 400 degrees for 10 to 15 min. or until fish is cooked through and just flakes when tested with a fork. Makes 4 servings.
Here's a photo of the halibut caught by Denny and his friends in Alaska several years ago.
¼ cup butter
2 T chopped onions
½ cup flour
½ tsp salt
¼ tsp pepper
3 cups chicken broth
½ lb fresh mushrooms, sliced
2 cups scalded milk, half & half or cream
Sauté the onions in the butter. Add the flour and seasonings to make a roux and cook for a 1-2 min. Add the chicken broth and simmer for 30 min. Add the fresh mushrooms and cream and simmer for another 5 min.
1 onion, chopped
2 carrots, chopped
2 celery stalks, diced
2 potatoes, peeled and diced
1 T curry powder
1 tsp cumin
1 tsp salt
½ tsp pepper
5 cups chicken broth
1 cup whipping cream or plain yogurt
Cilantro, finely chopped
Place chicken, onion, carrots, celery, potatoes, curry, cumin, salt, pepper and chicken broth in a crock pot. Cook on low for 8-10 hours (or High for 4-5 hours). Remove bones from chicken. Set chicken aside, to be added later. In a blender or food processor puree the soup in batches and return to crock pot. Stir in cream and cooked chicken. Cook on high for 30 min until heated. Garnish with cilantro.
6 cups dashi (broth)
1/3 cup soy sauce
2 T mirin
½ tsp salt
1 pkg ready-made udon noodles
Prepare the dashi (broth) according to its directions. Mix dashi, soy sauce, mirin and salt together in a sauce pan and bring to a boil. Cook the ready-made udon noodles according to package directions. Pour udon broth over the noodles. Top with whatever ingredients you have on hand, such as:
-- Cooked meat or seafood (like leftovers) – chicken slices, beef slices, pork slices, shrimp or crab
-- Cooked spinach leaves
-- Tofu slices
-- Bean sprouts
-- Bonito flakes
-- Japanese kamaboko slices
-- Sliced mushrooms
Sunday, March 30, 2008
2 lbs asparagus, trimmed
¼ cup olive oil
Fresh basil leaves, chopped
1 clove garlic, minced
Salt and pepper, after baking
Heat oven to 450. Place asparagus in a single layer on a shallow baking dish or brimmed cookie sheet. Drizzle with olive oil, then sprinkle with garlic and basil. Bake 6-8 min. at 450 degrees. Do not overcook. It can also be grilled on a barbeque for 4-6 min. total. Add salt and pepper after cooking.
2, 10-oz. boxes frozen chopped spinach
1 cup cottage cheese
1 cup cheddar or jack cheese, shredded
¼ cup flour
3 eggs, beaten
1 tsp salt
1/4 tsp pepper
1-2 T butter, cut in small cubes
Defrost the spinach. Squeeze out some, but not all, of the water. Mix all ingredients together and place in a buttered 2-quart casserole dish. Dot with butter. Bake at 350 degrees for 45 min. until puffy and light brown on top. Serve hot.
3 cups cauliflower pieces
1 cup Best Food’s mayonnaise
1 cup cheddar cheese, shredded
1 lb. bacon, cut, fried and drained
¼ cup red onion, chopped fine
Mix everything together and refrigerate until serving time.
4 cups seedy baguette, cut in 1” cubes
4 tomatoes, chopped
½ green bell pepper
½ yellow bell pepper
1 cucumber, seeded and diced
½ cup Greek olives, pitted
1 cup feta or gorgonzola cheese, crumbled
8-10 fresh basil leaves, chopped
1/3 cup toasted pine nuts
1 shallot, finely chopped
1 clove garlic, finely chopped
2 tsp lemon rind, finely grated
¼ cup balsamic vinegar
½ cup olive oil
Salt and pepper (to taste)
Toss salad with dressing 30 min. before serving, so that the dressing soaks into the bread. The best bread to use is a seedy baguette or bread that has a crispy hard crust. If your bread is too fresh, it will become soggy in the salad. You can bake the bread cubes in a 300 degree oven for 8 minutes to make them firmer, if you wish.
½ cup chopped red onion
1 T olive oil
4 cups fresh corn kernels
2 cups cherry tomatoes, sliced in half
¼ cup fresh basil, slivered
3 T sherry vinegar
2 oz fresh goat cheese (Chevre), crumbled
Salt and pepper (to taste)
8 Yukon Gold potatoes, boiled and cubed (leave skins on)
2-3 T cider vinegar
2 tsp capers
¼ cup celery, chopped
¼ cup green onion, finely chopped
3-4 hard boiled eggs, coarsely chopped
1/2-3/4 cup mayonnaise
1 tsp mustard, to taste
Salt, pepper, to taste
The trick to making good potato salad is to boil the potatoes the night before, then sprinkle them with cider vinegar, and let them cool down thoroughly in the refrigerator before adding the rest of the ingredients. The following day, gently mix the potatoes with chopped eggs and onion, and add mayonnaise and mustard. Chill for an hour or so before serving. If you make this in advance, you may need to add more mayonnaise before serving as it gets absorbed into the potatoes.
1 cube butter, softened
1 cup sugar
2 eggs, beaten
½ tsp almond extract
1 cup flour
1 tsp baking powder
1 cup fresh blueberries, raspberries or blackberries
Powdered sugar for dusting
Mix butter and sugar until well blended; add eggs and almond extract. Add flour and baking powder and stir just until blended. Do not overmix or the batter will be tough. Fold in berries. Bake at 350 degrees in a greased and floured square or round baking pan (8”-10”) for 30-35 min. Test with a toothpick for doneness. Let cool. Dust with powdered sugar right before serving.
This cake resembles a cloud once you get it put together. You can use Heath bars or any chocolate-covered toffee bar instead of the Skor candy bars. In each scoopful, you will get a taste of chocolate cake, pudding, whipped cream and toffee nuggets. It resembles a chocolate trifle and feeds a large crowd.
1 pkg Duncan Hines Chocolate Cake Mix (plus oil, eggs, water, per directions on box)
2 pkgs Jell-O Chocolate Instant Pudding (large size)
5 cups milk
3 small tubs of Cool Whip
3 Skor candy bars, crushed
Make cake mix according to directions in two 9” pans. Cool. Mix pudding and milk with wire whisk. Set aside. In a deep, large round bowl, layer the following:
-- One layer of cake
-- ½ of the pudding
-- 1 tub Cool Whip (fill in the gaps and sides of the bowl with Cool Whip)
-- The other cake layer
-- The rest of pudding
-- 1 tub Cool Whip to cover all
Use the rest of the Cool Whip to simulate a cloud effect, rounding the top of the bowl, so it looks like one big mound. Sprinkle the crushed Skor candy bars on top. To serve, spoon into individual serving bowls.
Layer in a 9"x13"x2" pan in this order:
1 stick margarine melted
1-1/2 cup graham cracker crumbs
1 can sweetened condensed milk
1 large package semi-sweet chocolate chips (12 oz)
1/2 - 3/4 cup chopped nuts
Bake 350 degrees for 20-25 min. Cool before cutting.
2 lb salmon filet (with skin on)
2-1/2 – 4T sea salt (do not use table salt)
Rub the salt into the salmon as you would a barbeque rub. Wrap the salmon with a paper towel and keep it refrigerated for up to 3 days. Put a folded bamboo sushi wrapper underneath to keep it from the liquid. You can slice it before cooking, or slice it and freeze individually. You can adjust the salt to your liking. You can bake or broil the salmon.
This is an extremely salty recipe, so is eaten in small quantities. Some folks boil or rinse the salmon multiple times after it is cooked and then dip it in vinegar to cut the heavy salty taste.
2 lbs. pork spareribs
1 T soy sauce
2 T flour
3 T salad oil
1 garlic clove, minced
1 small piece ginger root, minced
2/3 cup white vinegar
1-1/2 cups water
1 cup light brown sugar
2 tsp salt
Ask your butcher to cut the bone in half, so you have smaller pieces. Sprinkle soy sauce and flour over spareribs; mix gently. In a large frying pan, heat oil. Brown ribs with garlic and ginger; drain off excess fat. Add remaining ingredients; simmer 45 min. until the meat is tender.
1 lb baby spinach, washed
2 Asian pears or regular pears, sliced
8 oz. goat cheese (Chevre or Feta), crumbled
Salt and pepper, to taste
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 cup dried cranberries
¼ tsp salt or to taste
¼ tsp pepper or to taste
1-1/2 cup olive oil
½ cup soy sauce
½ cup sugar
1/3 cup water
2 T sesame oil
ginger, grated – to taste
1 garlic clove, minced
Chopped green onions
Mix soy sauce, sugar, water, sesame oil, ginger and garlic together. Microwave the sauce until the sugar dissolves (1 min). Serve in individual bowls. Garnish with chopped green onions and sesame seeds.
Meat and Vegetable Tray:
Sukiyaki meat (buy at a Japanese market like Mitsuwa, Nijiya or Marukai in San Diego)
White onions, sliced
Spinach, nappa or bok choy slices
Bell peppers, sliced
Place a large electric skillet or electric frying pan in the middle of the table. Melt butter in the pan. Each person cooks their own meat and vegetables, then dips the cooked food in the batayaki sauce. Serve with Japanese rice.
2 T oil
1 lb sukiyaki meat or sliced chicken
2 onions, sliced
4 oz yam noodles (Shirataki)
1 cup bamboo shoots, sliced
2 stalks celery, sliced
1 cup shiitake mushrooms, sliced
1 cube tofu, cut into bite-size pieces
1 bunch green onions, cut into 2" lengths
2 leaves nappa cabbage, sliced
1/4 cup sugar (add to meat)
1/2 cup soy sauce
2 tbsp sugar
1 cup beef stock
1/4 cup mirin
Arrange meat and vegetables on a large platter. Heat an electric frying pan to 375 degrees and add 2 tbsp. oil. Brown meat in oil, add ¼ cup of sugar, and move meat to corner of skillet. Add other vegetables, keeping each separate. Add sauce, cover, bring to a boil and cook 2 min. Uncover and turn all ingredients while cooking 5-10 min. more until everything is cooked.
Another family favorite recipe! I would ask my mom to make this for me on my birthday each year. This was her own, original recipe. She is depicted here in Roger’s painting from the “American Diary Series”.
2 sides pork spareribs, cut up
¾ cup beef broth
¼ cup brown sugar
½ tsp garlic salt
¼ tsp ginger, freshly grated
2 T soy sauce
Marinate the ribs for 2 hours or overnight. Bake the ribs in a roasting pan with the marinade at 375 degrees for 1-1/2 hours, turning the ribs at 15 min. intervals. Cover the pan with foil if all the marinade evaporates while baking. I like a lot of sauce on the ribs, so I make a second batch of the marinade, adding 2 T of cornstarch to it and microwaving it for 1 minute until thick. I baste the ribs with this sauce towards the end of the cooking time and serve the extra sauce on the side.
1 large package Jell-O Instant Vanilla Pudding Mix
2 cups milk
1-1/2 small tubs of Cool Whip
Mix the instant pudding with the milk. Quickly fold in the Cool Whip before the pudding gets thick and sets. You can use a wire whip to do this. After the filling is thorough blended and sets up, cut each puff pastry in half, remove excess dough, then fill the pastry with this mixture.
1 pkg semi-sweet chocolate chips (12 oz)
1 pint whipping cream
Melt the chocolate chips and cream together over medium heat in a saucepan. Remove from the stove. Cool for several hours until the ganache thickens to a pudding consistency. Frost the top of the filled pastry. Store eclairs in the refrigerator until ready to serve.
½ cup butter
1 cup flour
Boil the water and butter in a saucepan. Stir in the flour over low heat until a roux is formed (about 1 min). Remove from heat. Beat in eggs, all at once with a mixer and continue beating until smooth. Drop ¼ cupfuls, 3” apart on an ungreased cookie sheet. Bake at 400 degrees for 10 min, then reduce heat while baking to 350 degrees, and bake for 30-35 more min. Cool on a wire rack. Cut in half lengthwise and remove any wet dough from the center.
1/4 cup powdered sugar (to taste)
Whip the whipping cream with a mixer until stiff peaks form, then add the powdered sugar and almond extract. Be careful that you do not over beat, as it will turn into butter. Fill the cream puffs. Sprinkle powdered sugar on top.
1 bottle teriyaki sauce (JES brand or Trader's Joe's work fine)
Make the rice ahead of time and cool to room temperature. Cut Spam into 8 slices. Fry until slightly crispy. Remove and drain on paper towels. Dip the Spam slices in the teriyaki sauce. Cut nori into strips and set aside. Fill musubi maker or empty Spam can (with both ends open) with rice and press down until the rice is 3/4-inch high. Top with Spam slice. Remove from mold and fold nori strip over Spam and rice until completely wrapped. Dampen the end of the nori with water to seal it.
1 small can Ortega chopped green chilies
1 can sliced black olives
¼ cup green onions, chopped
¾ - 1 cup salsa, in spoonfuls
1+ cup shredded cheddar cheese
2 Haas avocados, diced
1 pint sour cream
¼ cup cilantro leaves, chopped
You can modify the amount of ingredients to your taste or whatever you have on hand.
1 round or wedge of brie cheese, any size
Spread a generous layer of jam on top of the brie. Serve with crackers.
Oil for deep frying or grilling
3 parts miso
4 parts sake
3 parts mirin
2 parts sugar
Cut the eggplant in half lengthwise. Heat the oil to 375 degrees. To test the temperature of the oil, drop the eggplant in the hot oil. It should first sink then fairly rapidly float to the surface. Fry the eggplant until golden brown, then drain on paper towels. (Alternate method: brush the cut side of the eggplant with oil and grill on the barbeque grill or under a broiler until tender.) To make the sauce, mix the dengaku ingredients in a saucepan. Bring to boil, then reduce heat for 20 min to 1 hour, stirring often. Cool and spread on top of each eggplant. Serve immediately.
1, 16-oz can Great Northern beans
1, 16-oz can kidney beans
1, 16-oz can baked beans
1 medium onion, chopped fine
½-1 lb chopped ham or cooked bacon, chopped and drained
1 lb ground beef, sautéed and drained
¾ cup ketchup
½ cup crushed pineapple, drained
2 T prepared mustard
1-1/2 T cider vinegar
Preheat oven to 350 degrees. Mix everything together and put in a greased 9x13x2 baking dish. Cover with foil. Bake 350 degrees for 1-1/2 hours. Remove foil and bake for another 20-30 minutes more.
12 Roma tomatoes, halved lengthwise, with seeds removed
Preheat the oven to 450 degrees. Remove the seeds from the tomatoes and slice lengthwise. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
1 block Medium firm tofu
Japanese rice starch
Concentrated Bonito Flavored Soup Base
Grated ginger (to taste)
Minced green onions (to taste)
Oil for deep frying
The key to good agedashi is the temperature of the oil. It must be hot enough when deep frying so that the outside of the tofu will be crispy. Drain the tofu, and pat dry with paper towels. Use Japanese rice starch to coat the tofu for the best results. Deep fry until golden brown, turning once. Remove and drain on paper towels. Make the sauce using the concentrated bonito flavored soup base purchased at a Japanese market. The water to flavoring ratio is 5:1. To serve, pour soup over the fried tofu. Top with grated ginger, minced green onions and a few bonito flakes.
2-1/2 cups Calrose short grain rice
2-2/3 cups water (with a pinch of dashi or chicken broth flavoring)
2 medium Matsutake mushrooms
2 T sake
2 T soy sauce
Rinse the mushrooms and slice. Cook rice in a rice cooker with seasoned water, sake and soy sauce. When the rice begins to steam, add the mushrooms to the rice cooker and allow the rice to continue steaming. Do not mix the ingredients until the rice has finished cooking. You can also add shredded carrots, gobo, aburage, chicken, whatever you like to this recipe along with the mushrooms.
Here's an easy recipe for a yummy, fat-free salad dressing. There is no oil in it, but it carries a nice miso flavor, a perfect topping for a tossed green salad accompanying an Asian meal. Miso is made from fermented soybeans and grains. It can be salty, sweet, mild, rich, dark or light. Some say miso neutralizes the effects of smoking and radiation, discourages the growth of cancer, and breaks down cholesterol. Others say it preserves beautiful skin and counteracts the effects of aging. This tasty recipe comes from Bea Kiyohara of Seattle. It is excellent!
3 T miso
1-1/2 T rice vinegar
2 T sugar
1 T Aji-Mirin
Mix everything together and pour it on your favorite salad.