Wednesday, December 30, 2015
Thursday, November 26, 2015
Sunday, November 01, 2015
Friday, October 30, 2015
Tuesday, September 08, 2015
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt.
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
Thursday, September 03, 2015
Sunday, August 30, 2015
- 2 pounds (1 kg) fresh figs (about 20)
- 1/2 cup (125 ml) water
- 1 lemon, preferably unsprayed
- 3/4 cup (150 g) sugar
- 1 cup (250 ml) heavy cream
- 1tbl Marsala wine (optional)
- 1/2 teaspoon freshly squeezed lemon juice, or more to taste
- Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, nonreactive saucepan with the water, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, until the figs are tender, 8 to 10 minutes.
- Remove the lid, add the sugar, and continue to cook, stirring frequently, until the figs are a jamlike consistency. Remove from the heat and let cool to room temperature. Once cool, purée the fig paste in a blender or food processor with the cream, Marsala, and lemon juice. Taste, then add more lemon juice if desired.
- Chill mixture and process in ice cream maker. If you don't have an ice cream maker, freeze for an hour and then beat with an electric mixer. Repeat twice more.
Saturday, August 29, 2015
- 2 tablespoons fennel seeds
- 1 tablespoon coarse kosher salt
- 2 teaspoons black peppercorns
- 1 teaspoon dried crushed red pepper
- 1 5 1/2- to 6-pound boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
- 6 large garlic cloves, minced
- 2 tablespoons extra-virgin olive oil plus additional for brushing
- 1 cup dry white wine
- 1/2 cup low-salt chicken broth
Monday, August 24, 2015
Sunday, August 23, 2015
Monday, August 10, 2015
Thursday, August 06, 2015
Tuesday, July 14, 2015
Wednesday, July 01, 2015
Sunday, June 14, 2015
Friday, May 29, 2015
Sunday, May 17, 2015
Thursday, April 30, 2015
1 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons balsamic vinegar
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Halve or quarter beets, depending on size. (Try to keep them all roughly the same size.
Line a cookie sheet with Release aluminum foil. Place the cut beets on a baking sheet and toss with the olive oil, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar. Taste and add salt and pepper if needed and serve warm.
Friday, April 17, 2015
Double recipe (Serves 12)
In large stock pot, brown meat, spoon out with slotted spoon, drain grease, and set meat aside(Note: With double recipe, everything won’t all fit in our large crock pot, so had to user large stock pot):
Tbsp olive oil
Lb ground beef (lean) or beef chuck roast cut in ½” cubes
Lb bulk Italian sausage or pork shoulder cut in ½” cubes
In stock pot, sauté until softened, ~8 minutes:
Tbsp olive oil
Large yellow onions, chopped
Medium carrots, sliced into rounds
Stalks of celery, chopped
Red bell pepper, chopped
Green bell pepper, chopped
Medium cloves of garlic, crushed and peeled (no need to chop)
Cup pickled jalapenos, chopped
Add spices to veggies, stir in and sauté until fragrant, then return meat to pot and mix everything:
Tbsp chili powder
Tsp ground chipotle powder or 1 small can chipotle peppers in adobo
Tsp ground red pepper (cayenne)
Tbsp dried oregano
Tbsp ground cumin
Tsp dried basil
Tsp salt (adjust to taste)
Tsp black pepper (adjust to taste)
Add to pot and stir in:
14.5 oz cans diced tomatoes (plain or fire roasted or mixed)
14.5 oz cans tomato sauce
Small can tomato paste (if needed to thicken)
Cups beef broth
Tbsp Worcestershire sauce
Tbsp apple cider vinegar (skip if Kalua and Bourbon added)
Tbsp of Kalua (optional)
Tbsp Bourbon (optional)
Tsp hot pepper sauce (e.g., Tabasco or Frank’s)
Cans kidney beans, drained and rinsed
Can chili beans in sauce or pinto beans drained
Cook 3 hours in large pot, or in crock pot cook 6 hours on high or 8 hours on low. Serve with Fritos, chopped tomatoes, chopped scallions, grated cheddar cheese, sour cream, and hot sauce (e.g., Tabasco), if desired.