Beets, best fall recipe

  Beets

Best fall recipe

5 large beets

juice of 1 lemon

1/2 t red pepper flakes

salt and pepper to taste

1/4 C olive oil

1 T roasted cumin seeds

1'4 C chopped mint leaves

1 wedge fermented lemon, chopped

5 sheets of foil

Wrap each beet in foil and roast in hot oven 455 degree f for 45 minutes , give or take.

Depending on where you live altitude wise, adjust as necessary. The beets should just be tender,

not mushy. remove beets from oven and let rest for 20 minutes until cool enough to handle.

Remove foil and slip off peel. Cut into bite size pieces. Toss with all remaining ingredients.

serve at room temperature and enjoy! Happy Fall! Happy Thursday! Happy cooking!

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Pork chops with leeks, bacon and mustard sauce

Pork Chops with Leeks in Mustard Sauce

Bon Appétit  | May 2009

by Bruce Aidells

yieldMakes 4 servings. If you use commercial pork in this recipe, you might want to rub the chops with the salt mixture and let them sit for a full day in the fridge. The long rest will make the meat extra-juicy. Bone-in heirloom rib chops have ample marbling, so the meat will be naturally moist. They don’t need to rest as long with the salt rub—an hour or two should be sufficient. These are some big chops, so you might be able to share.

I added herbs de provance
And Romano cheese to finish.

ingredients

• 4 1 1/2- to 2-inch-thick bone-in heritage pork rib chops
• 2 teaspoons coarse kosher salt
• 2 teaspoons chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 2 bacon slices, coarsely chopped
• Olive oil (optional)
• 4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
• 3 garlic cloves, minced
• 1/4 cup brandy you could also use white wine
• 1 cup low-salt chicken broth
• 2 teaspoons finely chopped fresh sage
• 2 tablespoons Dijon mustard
• 1/3 cup créme fraîche or sour cream

preparation

Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.

Heat heavy large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.

Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.

Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.

Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraîche (do not boil). Season with salt and pepper. Spoon over chops.  I made these tonight. Used regular store bought chops. I did salt them ahead of time and let them sit for 2 hours. They were very tender and moist! Happy Cooking and thank you for your support! I am almost to 8000 readers!!!!                                     

Biscuits Guy Fieri style

I made these last night and they are wonderful! I just used plain flour for all the flour and
salted butter. I just added a little less salt. I baked them in a preheated cast iron skillet, placing the biscuits all together. I melted 2T crisco in the hot pan before placing the biscuits in for baking! enjoy!


1/2 cup unsalted butter, cold, plus 1 tablespoon
1 1/2 cups cake flour
3/4 cups all-purpose flour, divided, plus more for work surface
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons sea salt, divided
2 tablespoons shortening, cold
1 cup buttermilk


Directions
Cut 1/2 cup of the butter into 1/2-inch pieces and refrigerate it along with the shortening. In the bowl 

of a food processor, fitted with the steel blade, pulse together the cake flour, 3/4 cup of the all-

purpose flour, baking powder, baking soda and 1 teaspoon salt. Add the butter and shortening and 

pulse to combine, until small crumbles are present. 6 to 8 times, or Add the buttermilk and pulse until 

a dough ball forms, about 5 to 6 times.



Dust a dry work surface with flour and have the remaining 1 cup ready for kneading. Turn the dough 

out onto the floured work surface. With floured hands, gently press the dough out into an 11 by 8-

inch rectangle, about 1/4 to 1/2-inch thick, dust lightly with flour and gently fold it over in thirds, like

 a letter. Roll or press out to a 6 by 6-inch rectangle again about 2 inches thick. Cut the dough into 9 

squares (2 by 2 inches each) with a pizza cutter. Transfer the biscuits to a silicone mat or parchment 

paper lined baking sheet about 1/2-inch apart. Cover loosely with plastic wrap and let them rest at 

room temperature for 15 minutes.

Preheat oven to 500 degrees F. Melt the remaining tablespoon butter and brush tops with melted 

butter, then sprinkle with the remaining 1/4 teaspoon of sea salt.

Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F. Bake 

for 12 to 16 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.

Read more at: http://www.foodnetwork.com/recipes/guy-fieri/buttermilk-biscuits-recipe.html?oc=linkback

7 up cake

This recipe came from a cookbook

Of my Mother in Law

Evelyn Petree

Arte de la cocinar

Daughters of the Nile

1985

1box white cake mix

1 box instant vanilla pudding

3/4 C vegetable oil

4 eggs

1 C 7 up

Mix all ingredients together, pour into 3 greased and floured 9 inch pans.

Bake at 350 degrees for 30 minutes.

In the meantime, while cake is baking prepare icing by placing 

1.5 cups sugar, 2T corn starch, 2 eggs, 1 12 oz crushed pineapple, and 1.5 C shredded coconut in saucepan over med heat stirring constantly until thick. About 20 ish minutes or so.

Place first layer on plate, cover with frosting while hot, then follow with each layer. Top off with frosting drizzling over sides. Let cool! Enjoy!!

Broccoli Bagna Càuda

Broccoli Bagna Cauda

Banya Cowda

Ingredients

• 2 bunches broccoli (about 2 pounds), cut into florets, with stems peeled and cut into uniform pieces
• 2 tablespoons macadamia nut oil or fat of choice Kosher salt
• Kosher salt
• Freshly ground black pepper
• 6 anchovy fillets packed in olive oil (about half of a 2 ounce can), drained and minced
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• Finely grated zest and juice from 1 medium lemon
•  1/2C Grated Romano

preparation

DO THIS:
1. Preheat the oven to 400°F with the rack in the middle position.

2. In a large bowl, toss together the broccoli and macadamia nut oil, and season generously with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.

3. Roast the tray of broccoli for 30 to 35 minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time.

4. In the mean time, make the bagna càuda. Cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, which should take 3 to 5 minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes.

5. When the broccoli's done roasting, transfer it to a large bowl, and mix it with the garlic-anchovy sauce, lemon zest, and lemon juice, and Romano
Dont freak out with the anchovies, you can also use anchovy paste. They are very affordable. Also they only impart a salty
savory flavor. Anchovy is used in Cesare salad dressing.

This recipe is adapted from Epicurious.com

Enjoy!

Rusty Crusty Rustic Bread from Mels kitchen Cafe

This recipe is delightful!  

YIELD: MAKES 2-4 LOAVES OF BREAD

Note: look at the last paragraph of the recipe for variations to baking if you don't have a baking stone. Also, check below the recipe for step-by-step pictures.

Mels website is

www.melskitchencafe.com

INGREDIENTS

• 3 T yeast
• 1 T Salt
• 1 T Sugar
• 3 cups bread flour
• 3.5 cups AP flour
• 3 cups 100 degree water

DIRECTIONS

1. In a large bowl mix yeast, sugar,  into 3 cups lukewarm water (about 100 degrees). Allow yeast to bloom, add salt and then mix into flour, mixing until there are no dry patches. Dough will be quite loose. Cover lightly with a kitchen towel but don't seal the bowl airtight. Let the dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered in an airtight container, for as long as two weeks. When ready to bake, cut off a grapefruit-size piece with serrated knife (I have only ever made two loaves out of the batch of dough so I just divide the dough in half to form my first loaf). Turn the dough in your hands to lightly stretch the surface, creating a rounded top and a lumpy bottom. Put the dough on a piece of parchment paper set on a pizza peel or a rimmed baking sheet turned upside down. Let the dough rest for 40 minutes for room temperature dough; if you have used the dough out of the refrigerator, let it rest for 1 1/2 hours. Repeat with remaining dough or refrigerate it.
3. Place a broiler pan on the bottom rack of the oven. Place a baking stone on the middle rack and preheat oven to 450 degrees. Heat the stone at that temperature for 20 minutes before baking.
4. After the dough has rested and is ready to bake, dust the dough lightly with flour, slash the top with serrated or very sharp knife three times. Slide the dough (with the parchment paper) onto the baking stone. Pour one cup of hot water into the broiler pan and shut the oven quickly to trap the steam. Bake the bread until well browned, about 24-28 minutes. Cool completely.
5. If you don't have a baking stone, try turning a rimmed baking sheet upside down and heating it in the 450 degree oven for 10 minutes prior to baking. When ready to bake, slide the parchment paper with the dough on it directly onto the overturned baking sheet and bake according to the recipe. You can also stretch the rounded dough into an oval and place in a greased loaf pan. Let it rise for 40 minutes if fresh (add an extra hour if the dough has been refrigerated). Bake in the loaf pan in the 350 degree oven, watching the time carefully - check after 20-22 minutes.

Recipe Source: adapted from The New York Times via Jeff Hertzberg’s Artisan Bread in Five Minute a Day

*Click HERE for a printable PDF file of the below step-by-step instructions*

One note, The bottom of the loaf did not brown with the parchment underneath. I am going to not bake it on parchment today! Happy Baking! Mel I hope you do not mind my sharing this wonderful recipe!

Caponata

Caponata 

is a Sicilian dish consisting

of roasted eggplant and various other

savory ingredients. This recipe was inspired

by Ina Garten, The Barefoot Contessa.

Eggplant is plentiful this time of year, and if you are like me you

are looking for good ways to use this  wonderful vegetable before winter comes.

This is perhaps my favorite recipe using that odd purple Aubergine!

1 very large eggplant such as a green thumb or other variety, or several smaller ones with roasted flesh to equal about 2 Cups

1 Lemon juiced

1/2 C Roasted Red Pepper

3T Sirachi Hot Pepper sauce

1/2 C Green Olives, I used the stuffed ones, with garlic of course, but plain is just fine.

1 small can anchovies, about 6 fillets

1/4 C Capers, also add about 1T of the juice

1/4 C Olive Oil

1/2 Sweet Onion, diced and sautéed

1 Clove Garlic

1/4 C Pickled Peppers

2 T Tomato Paste

1 T salt

Black pepper to taste

Cut off ends of eggplant, rub Eggplant with olive oil. Place on foil lined baking sheet. Bake in 400

degree oven about 20-30 minutes until soft. Let cool. Meanwhile sauté diced onions in 2 t olive oil

until lightly caramelized. Remove from heat. Using a food processor or blender, place eggplant flesh,

remove skins and discard. make sure the eggplant is cool first! Add the rest of the ingredients, pulse

on low until mixed and chunky, or smooth to your desired degree. Ina Added about 1/2 C fresh parsley.

 This dip is wonderful on pita chips, a topping

for a baked potato or any numerous uses! Also makes a great tapenade. Enjoy! Happy cooking.

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