Category: Gastronomy

Ingredients

1 clove garlic
1/4 teaspoon kosher salt
1 cup real mayonnaise
1/2 cup sour cream
1/4 cup Italian flat-leaf parsley leaves, minced
2 tablespoons fresh dill, minced
1 tablespoon minced fresh chives
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Dash hot sauce
1/4 to 1/2 cup buttermilk (as needed for desired consistency)

Directions

Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.

In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.

Ingredients
Bacon, bacon and more bacon
1 Onion – chopped
Broccoli florets – A few crowns

Sauce
1 cup mayonnaise
2 tablespoon cider vinegar
2 Tbs sugar

Directions

Cook bacon and save.

Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 2 – 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.

In a mixing bowl, combine the mayonnaise, vinegar, onion, and sugar. Add the broccoli and toss the coat with the dressing. Refrigerate for at least an hour.

Just before serving add bacon.

 INGREDIENTS
4 Cloves Garlic – Minced
1 Shallot – Finely Chopped
6 oz. Cremini Mushrooms – Sliced
1 Medium Sweet Onion – Thinly Sliced
4 Tbs. Butter – Divided
2 Cups Chicken Stock – Divided
1 lb. Boneless, Skinless Chicken Breasts
8 oz. Cream Cheese
1 Cup Heavy Cream
1 lb. Bacon – Cooked Crisp, and Crumbled
1 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic Powder
1 tsp. Thyme

DIRECTIONS
Heat slow cooker on low setting
To slow cooker, add garlic, shallot, mushrooms, onions, 2 Tbs. butter, 1 cup chicken stock, and salt and pepper.  Cover, and cook vegetables on low for 1 hour.
Complete this next step while the vegetables are cooking – In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 Tbs. butter until they are browned on both sides. – About 5 minutes each side. (Chicken will not be fully cooked during this stage.)
Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan.  Add chicken stock to slow cooker.
Add heavy cream, cream cheese, garlic powder, and thyme to slow cooker.  Stir until well combined and there are no longer any visible chunks of cream cheese.
Once chicken has cooled, cut into cubes and add to slow cooker, along with bacon.  Stir until all ingredients are well combined.  Cover and let cook for 6-8 hours.
Cook Time – 6-8 Hours

1 lb. Backfin Crabmeat
1 pinch salt & pepper
1 teaspoon lemon juice
chopped parsley
2 tablespoons mayonnaise
2 tablespoons dijon mustard
1 egg (only the whites)
Fresh chives

In a large bowl, combine the crabmeat, egg white, dijon mustard, mayonnaise and chopped parsley.

Stir and add the teaspoon of lemon juice. Season with salt and pepper.

Refrigerate for 15 minutes.

Place under brolier and broil till brown, flip and repeat.

Ingredients

* 3 cups chopped tomatoes
* 1/2 cup chopped green bell pepper
* 1 cup onion, diced
* 1/4 cup minced fresh cilantro
* 2 tablespoons fresh lime juice
* 4 teaspoons chopped fresh jalapeno pepper (including seeds)
* 1/2 teaspoon ground cumin
* 1/2 teaspoon kosher salt
* 1/2 teaspoon ground black pepper

Prep time 45 min./ cooking time about 50 minutes

1 ½ cup all purpose floor

½ cup Dutch Cocoa

2 tsp. baking soda

Pinch of salt

½ cup sugar

1/3 cup packed brown sugar

3 large eggs at room temp.

½ tsp. vanilla extract

2 oz. unsweetened baking choc.

1 ½ cup sliced or slivered almonds

1. Center rack in oven and preheat to 350 degrees. Butter and flour baking sheet, or line with parchment paper.

2. Shift together flour, cocoa, baking soda and salt into large mixing bowl. Blend in sugars w/ elec. mixer.

3. In small bowl, whisk eggs w/ vanilla. Add to dry ingredients. Blend on low until well mixed. Scrape down sides of bowl w/ spatula as needed.

4. Add choc. And almonds. Blend thoroughly (dough will be very stiff and sticky).

5. Place dough on clean surface liberally dusted with flour. Divide dough into 2 equal parts. Shape each into a 10”x2”x3/4” log. Place on baking sheet 2” apart.

6. Bake until set about 20 min. Remove from oven and let rest 10 min. Lower oven temp to 325 degrees.

7. Cut logs diagonally into ½ slices and place on their sides. Bake until firm 15-20 min. Transfer biscotti to racks to cool. Store in airtight container at room temp. for up to 2 weeks. Makes about 3 doz.

World’s Best Lasagna
“It takes a little work, but it is worth it.”

PREP TIME  30 Min
COOK TIME  2 Hrs 30 Min
READY IN  3 Hrs 15 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
US METRIC

About  scaling  and  conversions

INGREDIENTS
1 pound hot Italian sausage
1 pound lean ground beef
1/2 minced onion
8 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
1 (12 ounce) can tomato paste
1 (24 ounce) jar tomato sauce (Victorias)
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoon fennel seeds
1 1/2 teaspoon Italian seasoning
1 teaspoon ground black pepper
1 tablespoon crushed red pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

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DIRECTIONS
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, and tomato sauce. Season with sugar, basil, fennel seeds, Italian seasoning, peppers, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Dry-Fried Eggplant
The Washington Post, January 25, 2012
Cuisine: Asian
Course: Side Dish
Features: Meatless, Vegan, Gluten-Free
Summary:

The term “dry-fried” refers to a traditional style of Chinese cooking that does not necessarily mean less oil is used; these thick-cut pieces of eggplant are deep-fried.

At Peter Chang’s China Grill in Charlottesville on any given day, this side dish can be found on every table, says manager Gen Lee.

Chinese eggplants are called for here because they contain fewer seeds than other eggplant varieties. You’ll need a thermometer to monitor the temperature of the oil.

6 servings

Ingredients:

Vegetable oil, for frying
1/2 to 1 teaspoon hot (Chinese) chili powder
1/2 to 1 teaspoon hot paprika
About 6 (1 1/2 pounds total) Chinese (long) eggplants, trimmed, peeled and cut lengthwise into 2- or 3-inch-long, thick “steak” fries (about 8 fries from each eggplant)
Water
1/2 cup cornstarch
Leaves and tender stems from 4 to 6 stems cilantro, coarsely chopped
Directions:

Heat at least 4 inches of oil in a large, heavy-bottomed pot over medium-high heat until the oil reaches 350 degrees.

Place a wire rack over several layers of paper towels.

Combine the chili powder and paprika (to taste) in a small bowl.

Meanwhile, wet the eggplant fries with a little water. Spread the cornstarch on a rimmed baking sheet.

Working in batches, lightly and evenly coat the eggplant fries with the cornstarch, shaking off any excess. Discard any remaining cornstarch.

Carefully add about 8 fries at a time to the hot oil; fry for 2 minutes, or until just browned, crisped and tender. Use a Chinese skimmer or slotted spatula to transfer to the rack to drain. Repeat to fry all the eggplant.

Transfer the still-warm, crisped eggplant fries to a serving bowl; season with the chili powder-paprika mixture to taste; this dish is supposed to be spicy, and, if you can stand it, you should use enough of the mixture to color the eggplant fries a reddish-orange. Toss quickly with the cilantro; serve right away.

Recipe Source:

Adapted from a recipe by chef Peter Chang of Peter Chang’s China Grill in Charlottesville.

CREAMED SPINACH (Serves 6 – 8 people or 23 cats)

3 tbsp. butter
3 tbsp. flour
1 1/4 tsp. salt
1 c. milk (whole or 2%)

2 tbsp. butter to saute onion and garlic
1/4 large onion sliced in thin rings
4-6 cloves garlic sliced thin
3 – 9oz. bags fresh spinach

1/2 c. sour cream – can be low-fat
1/4 c. Parmesan cheese

Brown the flour in a pan over medium heat and remove. Melt 3 Tbsp. butter in a small saucepan on Med-Low heat. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase the heat to Medium. Constantly stir with a whisk until mixture is thick and smooth.
Remove from heat and set aside.

Melt 2 Tbsp. butter in a 2 quart saucepan over Medium heat, add onions and garlic and cook until transparent. Add spinach to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked.

When spinach is almost done, add white sauce, sour cream and Parmesan cheese. Stir well and simmer until completely blended.

Ingredients:
1 LB. Dry Great Northern Beans
1 lb. Thick Cut Bacon (Chopped)
1 Onion (Chopped)
2 Jalepenos (Chopped)
1/4 C. Tomato Paste
1/4 C. Dark Brown Sugar
1/4 C. Black Strap Molasses
16 OZ Can Low Sodium Chicken Broth
2 tsp Kosher Salt
1 tsp Black Pepper
1/2 tsp Cayenne Pepper

Directions:
+ Soak beans overnight
(Next Day 6 – 8 hours before meal…)
+ Pre-Heat oven to 250 degrees

+ In a Dutch Oven, over medium heat, saute the Bacon, Onion and Jalepeno until the onion is soft.

+ Stir in Tomato Paste, Molasses and Brown Sugar.

+ Add drained beans, 2 C. Chicken Broth and 2 C. Bean Soak Water.

+ Boil over a high het until most of the liquid disapears???

+ Stir in Salt, and Peppers

+ Place Dutch Oven in the oven @ 250 degrees for 6 hours.