Potato latkes

Ingredients

1 egg
1 small onion, cut up into chunks
2 tbsp flour or matzo meal
1/2 tsp salt
1/4 tsp pepper
3 med potatoes (russet or idaho), peeled and cut into smallish chunks

How to prepare

Combine all but the potatoes in the food processor and process until smooth. Add potatoes and process until fairly smooth. Heat about 1/2″ oil in large skillet, preferably a heavy one. Fry the pancakes each with about 1/3 cup batter. Flatten them into about a 4″ circle. Fry until good and brown, turning only once. Keep warm in oven set to 200 f until serving with sour cream or applesauce.

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Dirty rice

Ingredients

2 medium onions finely chopped
1 green pepper, finely chopped
2 ribs celery, finely chopped
3 cloves garlic, crushed
1/2 lb chicken giblets, finely chopped
1 lb bulk sausage, crumbled
1/2 cup bacon drippings or oil

1/2 cup flour
2 cup water
salt and pepper to taste
tabasco sauce to taste
6 green onion tops, chopped
6 sprigs parsley, chopped
9 cup hot cooked rice

How to prepare

Prepare vegetables as directed in food processor. Add crushed garlic. Chop chicken giblets in same manner; set aside. Brown sausage in large pot. Remove and set aside. To sausage drippings, add enough bacon drippings or oil to make 1/2 cup. Add flour and brown, stirring constantly, over medium heat until the roux is very dark brown, about the color of an old penny. Be very careful not to scorch this roux. Immediately add chopped vegetables and stir and cook a few minutes; then add chopped chicken giblets and cook until the pink color is gone. Add water, the sausage and seasonings and simmer two hours or more. Thirty minutes before serving, add onion tops and parsley. Before serving add hot cooked rice and mix well.

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Crostini with beans

Ingredients

4 tbsp extra-virgin olive oil
2 large garlic cloves, peeled and chopped fine, divided use
1/4 tsp crushed red pepper
1 lb broccoli rabe, swiss chard or spinach, washed and trimmed
salt to taste

1 1/2 cups cooked and drained tuscan-style beans (see recipe)
6 1/2″ slices italian bread, lightly toasted

How to prepare

In a large saucepan, heat two tbsp of the olive oil, half the garlic and all of the red pepper over medium heat 1 minute or until fragrant. Add the greens and salt. If the greens are dry, add 2 tbsp water. Cover and cook until tender, about 10 minutes for broccoli rabe and swiss chard or 5 minutes for spinach. Meanwhile, in a medium-size saucepan, heat the remaining oil and garlic 1 minute. Stir in the beans, cover and cook over low heat until heated through. Coarsely mash the beans. Spread the beans over the toasted bread. Top with the greens and a spoonful of their cooking liquid. Serve immediately. Yield: makes 6 servings. Crostini with beans

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Pickled beets

Ingredients

2 cup sugar
1 tbsp whole allspice
1 1/2 tsp salt
2 sticks cinnamon
3/2 cup vinegar
1 1/2 cup water
3 qts peeled, cooked sm beets

How to prepare

To cook beets, wash and drain them first leave 2″ of stems and the tap roots cover With boiling water and cook until tender rinse and let cool until you can just slide The skins off combine all ingredients except beets simmer 15 minutes pack beets into Sterilized jars, leaving 1/2″ head space (cut lg beets in half if necessary ) remove Cinnamon and bring liquid to boiling pour the liquid, boiling hot, over the beets, Leaving 1/2″ head space adjust caps allow jars to cool and store in refrigerator, Allowing 2-3 weeks for flavor processing if canning, process pints and qts 30 Minutes in boiling-water bath yield: about 6 pints.

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Greek patates – greek potatoes

Ingredients

3 lb white potatoes
1/2 cup chopped yellow onions
1/4 cup finely minced garlic
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry oregano
1/2 tsp basil

1 cup fresh lemon juice
1/2 cup vegetable oil
water (as needed)

How to prepare

Preheat the oven to 400 f. In a large baking pan place the peeled and quartered potatoes (add enough potatoes so that they fill the pan up, 3/4″ from the top). Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon juice, and vegetable oil. Add enough water so that the potatoes are just covered. Stir the ingredients together very thoroughly so that everything is well mixed.
Bake the potato mixture for 45 minutes. Carefully stir the ingredients together so that they are re-mixed. Bake the potatoes for another 45 minutes, or until they are tender. Remove the potatoes with a slotted spoon.

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Homemade coriander sausage

Ingredients

2 lbs coarsely ground pork shoulder
2 tbsp whole coriander seeds
1 tbsp ground coriander
1 cup chopped fresh cilantro
1 tsp coarsely ground black pepper
1/2 tsp crushed red pepper
2 tsp salt

7-foot-long natural casing
2 yards butchers twine

How to prepare

In a large mixing bowl, using your hand or a fork, combine all the ingredients for the filling. Prepare casing, fill, link and cook.

Casing prep:
1. Place the casings in a bowl of warm water in your kitchen sink. It will relax nearly instantly. Meanwhile set up the sausage grinder with the stuffing nozzle. 2. Take casings out of water and fit the open end over the faucet. Turn on warm water gently to allow the water to run through the casing. Then remove casing and slide immediately over the sausage nozzle. 3. Place the filling in the top of the grinder and crank the machine so that the filling feeds into the casing. Continue cranking until entire casing is filled. 4. Using butchers twine, tie a knot every 4″ along the length of the sausage.

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Baby carrots with herbs

Ingredients

1 lb baby carrots, trimmed and scraped
2 tbsp chopped chervil or parsley
2 tbsp butter
pinch freshly grated nutmeg
salt and ground white pepper to taste

How to prepare

Place the carrots in a small saucepan with water to cover. Add salt and pepper. Cook for 3 to 4 minutes or until they are tender. Do not overcook. Drain. In the same saucepan add the butter, nutmeg and chervil. Blend well and serve. Yield: makes 4 servings.

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Scalloped tomatoes

Ingredients

3 slices bacon, chopped
2 cups cubed french bread (1/2″ cubes)
16 ripe plum tomatoes, cut into 1/2″ cubes or 2 28 oz cans of whole tomatoes, drained and cubed
2 cloves garlic, minced
2 tbsp sugar
Salt and pepper
1/2 cup shredded fresh basil
1/2 (or more) cup of parmesan cheese

How to prepare

1. Preheat the oven to 350.
2. Cook chopped bacon until almost done over med heat, add bread cubes stirring to coat evenly with the fat. Saut

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