Archives for February 2012

Beef Brisket

This is one recipe that everyone should have– cooked, sliced and in the freezer awaiting the arrival of surprise guests.  So easy to heat up at a moment’s notice.

One four or five pound beef brisket–rub generously all over with any good dry beef rub, or make your own:  2 T chili powder, 1 T garlic powder, 1 T onion powder,

1 T freshly ground pepper, 2 T salt, 1 T sugar, 2 tsp. dry mustard.  After rubbing, place the brisket in a zip lock bag and refrigerate for 24 hours.

Technique:

Preheat oven to 350 degrees.  Place the brisket in a roasting pan and roast, fat side up for one hour.  Add 1 1/2 to 2 Cups beef stock to the pan, cover tightly, reduce oven heat to 300 degrees, and cook until fork tendeer.  Approx. 3 hours.  Let sit for ten minutes, trim fat, and slice meat thinly across the grain.

If freezing, put the slices in a baking dish, cover with some of the liquid, or a mixture of brown sugar, dry mustard and catsup, cover tightly, then put in a zip lock bag and freeze.

Remove from the freezer about three hours before serving, to partially thaw the brisket, and heat, covered at 300 degrees until heated through. Serve with mashed potatoes and sauerkraut if desired.

Eden

Long ago I had a pet–

sort of.

I was four, or five

or six.

Can’t remember which.

Memories tightly squirreled in the coin purse of my mind.

Only known to me

I thought,

but just perhaps

my parents were aware

that she was there

and they indulged me.

Or maybe not.

Who knows what lurks in the minds of parents?

She lived beneath

a marbled flagstone.

One of many

which formed

the garden path.

Halcyon days idly spent, when I dreamt sweet dreams.

Basking in the warmth

of that flattened stone

barely moving

rarely leaving

patiently she waited.

For me.

Giddy with anticipation for that secret place, my private space.

A brandished stick

to scoop her up

and as she dangled there

I’d draw her

wriggling body near.

Curiosity?  Excitement?  Or was the enticement–fear!

As I stared

into those hooded,

blinking, slanted eyes

I was mesmerized.

The seasons passed…

Spring came again.

Purple crocus bordered stepping stones after winter’s thaw.

I searched for her.

Where had she gone?

The flagstone

from it’s earthen place

uncovered.

Behold!  A dried, transparent shroud discovered.

Farewell, oh halcyon days.

(And yet, perhaps…?)

Jan Chapman

February, 2012

 

Chimmie’s Mashed Potatoes

I do believe my children were practically teenagers before they were notified that potatoes actually GREW—they didn’t just come out of a box.  Sure beats the peeling, boiling, etc., of spuds and no one knows the difference. 

Ingredients:

1 Box Betty Crocker Potato Buds (cook according to recipe on box  (the entire box.) Also add to the water/milk –1/2 tsp. garlic salt, 1/2 tsp salt and freshly gr. pepper

Take off stove when recipe is completed and immediately FOLD in:  DON’T BEAT WITH MIXER

1 8 oz. package softened Philadelphia Cream Cheese.  Mix completely and then followed by:

3 beaten eggs-mixing quickly so the eggs don’t ‘cook’.

Heap into one or several baking dishes (depending on how many you want to serve.)  Dot some butter over top, and sprinkle with a little paprika.

Cool completely.

When ready to serve, bake at 350 degrees for about 45 minutes.  (All ovens are different—may only require 325 degrees.)

This freezes so well.  Just tightly cover, then place in zip-lock bags and freeze.  when ready to serve, bring to room temperature and bake accordingly.  This recipe may also be microwaved.

Doctored-Up Sauerkraut

One of the great things about this recipe is that it can be spooned into zip-lock bags and frozen.  It keeps forever!  (Well, almost.)

One or two bags of Willy’s or Boar’s Head Sauerkraut. (Rinse out the bags and use that water also.)

Pour into a big pot and add—I DON’T EVEN MEASURE—YOU GET THE IDEA:

Catsup, caraway seed, Applejack Brandy, Brown Sugar, sauteed and drained loose sausage (just enough for a small amount of flavor.)

Simmer, covered until kraut is tender–about an hour and a half.  Cool completely, store in zip-lock bags and freeze.

Pairs so well with beef brisket, or any kind of pork, and Chimmie’s mashed potatoes. (Recipe for mashed potatoes under ‘vegetables’.

Guacamole

Ingredients:

4 or 5 dark, ripe avocados

 2 garlic cloves, 2 or 3 jalopenas-finely minced

Juice and zest of 3 or 4 limes  (try my hint of freezing lime juice and zest in advance in ice-cube trays.)

2 cans chopped chilis, well drained and chopped fine

1 or 2 bunches green onions, minced—green part also

3 or 4 plum tomatoes—seeded and finely chopped

1/2 C or more FRESH cilantro–chopped fine

Salt, pepper,  cumin, cayenne pepper to taste

Technique:

Scoop out the avocados and mash by hand, leaving fairly chunky.  (Chunky is best!)

Stir in all the other ingredients, and if desired 1 T  EVOO

When well mixed, mound in bowl, sprinkly with more cilantro and place an avocado seed in the middle.  Cover and refrigerate. 

Best if served the same day, and goes great with LIME-FLAVORED tortilla chips

A Few Good Things to Keep in Freezer at All Times

Frozen rounds of carmelized onions

Take leftover orange juice, lemon juice or lime juice and pour into ice-cube trays and freeze.

The orange ice-cubes can be placed in champagne flutes with champagne for instant and frosty cold Mimosas

The lime ice-cubes can be added for instant guacamole (recipe under “appetizers”.)

The lemon ice-cubes make for an instant lemonade

A cooked and ready-to-serve brisket, for instant company (recipe for brisket under “meats”.)

Little zip lock bags of sauerkraut freeze oh, so well, and go well paired with brisket or pork. (Recipe for ‘doctored’ sauerkraut under “vegetables”.)

Pumpkin Cheesecake Pie with Gingersnap Crust

This is especially good around the holidays!

Preheat oven to 325 degrees

Place 1/2 C pecans , 1/2 C sugar,  and 1 C gingersnaps, broken up (about 20 to 30 gingersnaps)  in a food processor and zap until fine.  Remove to a bowl and pour in 5 T unsalted melted butter.  Stir untill all are combined and press mixture into bottom and sies of a 9 or 10 inch pie dish.  Bake in oven for 10 minutes and remove to cool.  Leave the oven on.

In a large bowl, beat 1 lb. cream cheese, softened and 2/3 C packed brown sugar intil soft and well blended.  Stir in 1/2 C sour cream and 1 C canned pumpkin.  Gradually beat in 3 eggs, one at a time, 1 1/2 tsp. ground cinnamon and a pinch of ground clove and ground ginger.

Place the pie dish on a baking sheet and pour the filling into the pie dish.  Bake in the middle of the oven for approximately 45 to 50 minutes or until filling is barely set.  Remove from oven and let cool on rack.  Decorate top with pecan halves.

Cannellini Beans–(doctored up–but they taste pretty damn good!)

Years ago, I attended an intimate party in Naples with three other couples.  My children’s orthodontist prepared the dinner:  Sea Bass with cannellini beans.  A moon-lit night, good wine, wonderful friends, and yes, the cannellini beans! Of course, it didn’t hurt that the glorious sea bass was the real deal!

This is a loosey-goosey recipe, so do your own thing, but here’s the idea:

A couple of cans of cannellini beans, rinsed and drained.

Throw them into a pot and add a minced garlic clove, three or four green onions, chopped, greens and all, and a couple tablespoons butter. (Or EVOO if you prefer.)

Three or four stalks celery, strings removed, fine chop.

Some minced sun-dried tomatoes if you have them on hand.  (Doesn’t everybody?) That’s o.k.–not important.

And to taste:  vinegar, chopped basil, cilantro, Italian parsley, fresh thyme, a little salt and freshly ground pepper.

Heat through and enjoy.

Caprese Salad with Fresh Basil

This is an especially pretty salad to go with an Italian supper.  All the colors in the Italian flag—red, white and green!

Ingredients:

Nice big, fat, juicy ripe tomatoes—and don’t make this unless you have NICE, BIG, FAT, JUICY RIPE TOMATOES!

Fresh mozzarella cheese  DID YOU NOTICE I SAID ‘FRESH’?

A hefty bunch of fresh, clean basil leaves

Aged Balsamic vinegar

Extra Virgin olive oil

Salt and freshly ground pepper

Technique:

Find a nice, fairly large white platter.  (White is a must for this dish to show off the colors of the salad.)

Slice the tomatoes about 1/2 inch thick and drain on paper toweling.

Slice the same amount of fresh mozzarella cheese, about 1/4 inch thick

Arrange the tomatoes around the platter, tucking a slice of cheese and a basil leaf in between each.

Drizzle with the EVOO and sprinkle with salt and pepper

Drizzle the balsamic vinegar over all, and sprinkle a chiffonade of basil over the top.

Serve immediately

(I llke to put the balsamic vinegar in individual shot glasses on the plate, so each person can pour on the amount they like.  Also, it’s a pretty presentation.)

NOW HEAR THIS:  I have recently been making “Mini Caprese Salads”–and I’ve been eating them from breakfast, lunch and dinner:

One box little red grape tomatoes, rinsed and dried

One box little yellow grape tomatoes, rinsed and dried

About three cups cauliflower flowerettes–about the same size as the grape tomatoes

If you have access to the bags of mini red, yellow and orange peppers, AND I HOPE YOU DO, slice about three or four of each into thin rounds.  Dry in paper toweling.  If you don’t havve access to these little wonders, then use regular-sized pepers, sliced thin.

One cup chopped red onion

One bunch green onions, sliced on the diagonal–green parts as well.

One can black beans, drained and well dried in paper toweling (set aside)

Fresh basil (set aside)

One package pearl-size fresh mozzarella (set aside)

In a large bowl, put the  grape tomatoes, cauliflower, onions and sliced peppers. 

Sprinkle over with about two or three tablespoons of EVOO

Salt and pepper to taste

About 3/4 cup white balsamic vinegar.  Mix and refrigerate

When ready to serve,  nadd some fresh mozzarella pearls,break up some fresh (only fresh) basil and sprinkle over the top, and if desired, sprinkle with a tablespoon or two of the blac beans.

This would be a nice simple summer dinner, with a big mound of tuna salad in the middle, and some crusty peasant-style bread.

 

The Most Decadent Cookies

Ingredients:

2 sticks unsalted butter (the faint of heart should probably stop right here!)

3/4 C packed light brown sugar

3/4 C granulated sugar

1 T pure vanilla

1 T Tia Maria or Kahlua

1 T Frangelico

2 extra large eggs

1 tsp. baking soda

1/2 tsp salt

2 and 3/4 C Gold Medal All Purpose Flour (sifted with the baking soda and salt.)

1 pkg. (2 cups) milk chocolate chips

1 pkg. (2 cups) white chocolate chips

1 C pecan halves

1 C macadamia nuts, cut into large chunks

1 C cashew halves

1 C black walnut pieces (if available)

Technique:

In a mixer, cream the butter and sugars well, then add the eggs and liquids.  Cream again.

Add the flour mixure slowly until all is blended.

Remove to a large bowl and mix in all the chips and nuts.

Refrigerate overnight.

Line cookie sheets with parchment paper  and pre-heat oven to approximately 335 degrees (each oven is different.)

With your hands, take about two T of the mixture (more or less)  and make rounds, flattening slightly, about seven or eight to a cookie sheet

In the middle of the oven,bake for approx 11 minutes, turning the cookie sheet after about seven minutes.

Remove while still soft—don’t overcook unless you like a crisp cookie.

Cool on racks.  They freeze very well in zip lock bags.

I have made these as much as six inches in diameter, which is fun if you’re giving them as gifts.  Or—buy a colorful skillet, make the cookie a little smaller than the skillet and after baking, put the cookie in the skillet, wrap in colorful paper and give both as a hostess gift!