1/2 cup Sliced fresh mushrooms
3 Slices chopped bacon
1 teaspoon Salt (or to taste)
1 teaspoon Pepper (or to taste)
1/2 poundItalian sausage
1/4 cup Wine (or to taste)
1 tablespoonOlive oil
1 dash Cinnamon (or to taste)
1 dash Ground cloves (or to taste)
1 Chopped onion
1 Chopped green pepper
1 6 oz can tomato paste
1 2.5# can Ital tomatoes+juic
1 Bay leaf
1/2 teaspoon Basil
Several cloves sliced garlic
How to prepare
Saute bacon and some onion in oil. Then add beef, sausage, green pepper and the rest of the onion. Cook until meat is browned. Then add mushrooms, tomatoes (with juice), bay leaf and seasonings. Simmer for 1 hour. Add tomato paste and wine and simmer for another 30 minutes If your sauce winds up being a little runny, add some more tomato paste or let simmer uncovered till desired consistency is achieved I rarely make this recipe the same way twice. It’s a very forgiving recipe and experimentation is reccommended. Try adding a dash of Worchestershire sauce and/or a dash of bitters. Add some oregano, whatever you like. This recipe also doubles very easily The amount of garlic was purposely vague as I’m one of those people who feel that you can never have enough garlic. If you’re not a garlic-aholic, you probably will only need one clove of garlic.
Prepare the carrot soup: melt the butter in a 6-quart stainless steel soup pot. Add 1 cup of the water, the carrots and onion. Bring to a low simmer; cover and stew for 30 minutes. Remove the cover from the pot. The vegetables should be very tender and the water almost entirely evaporated. If not, continue cooking them until they are. Add the remaining 5 cups of water and bring to a boil. In a blender or food processor, puree the soup in batches for 3 minutes each. Season with salt, pepper and lemon juice. The soup should have a velvety consistency and be slightly thicker than heavy cream. Set aside.
Prepare red pepper soup: in a 3-quart saucepan, melt the butter. Add the peppers and water, bring to a simmer, and cook, uncovered, for 20 minutes or until the peppers are very tender. Most of the water will have evaporated during this time. In a blender or food processor, puree the peppers with 1/2 cup of the water and pass the puree through a medium-fine sieve to catch any bits of skin. Return the soup to the pan and add salt. If the pepper soup lacks depth, correct it with a few drops of red wine vinegar. If necessary, thin the red pepper soup with a little of the remaining water so its consistency is similar to that of the carrot soup. Presentation: pour two-thirds cup of the carrot soup into each of 8 warmed bowls. Stir 2 tbsp of the red pepper soup into the center. Garnish with chervil and creme fraiche if desired. Draw the cream over the surface with the tines of a fork. Yield: makes 8 servings.
1 large egg
1/4 tsp salt
1 cup flour
1/2 egg shell of water
How to prepare
Mound four on a board. Make hole in center, drop in egg and salt. Mix with knife and add water. Knead until dough is smooth. Flour the board and roll out very thin. Place sheet of dough on a cloth and let dry until not the least sticky and yet not too brittle to handle. Sprinkle the sheet well with flour, fold into a tight roll. Slice the roll in thin threads, toss the threads up lightly on board to dry. Boil in salted water until the noodles rise to the top. Strain and give them a cold water bath. This is a small recipe but egg noodles may be made in quantity and stored in a covered jar.
8 ounces elbow macaroni, cooked and drained
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
How to prepare
Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese, add the remaining cheese and the other ingredients to the macaroni, mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.
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.
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.
4 eggs, separated
1 cup confectioners’ sugar
2 cup ground pecans
1 cup whipping cream
3 tbsp sugar
2 tsp baking cocoa
1/2 tsp vanilla extract
Chocolate shavings and additional confectioners’ sugar, optional
How to prepare
In a mixing bowl, beat egg yolks and confectioners’ sugar until thick, about 5 min.. In another bowl, beat whites until soft peaks form; fold into yolk mixture. Fold in pecans until well blended (batter will be thin). Grease a 15x10x1 in. baking pan; line with waxed paper and grease and flour paper. Spread batter into pan. Bake at 375’F for 10-15 min. or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in towel, starting with short end. Cool on wire rack 1 hour. Meanwhile, beat the cream, sugar, cocoa and vanilla in a mixing bowl until soft peaks form. Carefully unroll cake. Spread filling over cake; roll up again. Refrigerate. If desired, garnish with chocolate shavings and confectioners’ sugar. Yield: 10-12 servings. Note: This cake does not contain flour.
1/8 cup olive or vegetable oil
1/4 cup 100 per cent coconut milk*
2 tbsp curry powder
2 tbsp honey
1 tsp cumin
1 tsp coriander
2 tsp garlic powder
1 1/2 tbsp fish sauce
2 chicken breasts (7-8 ounces each) skinned, boned and cut into 2×1 1/4×1/4″ pieces
* set aside 3 tbsp of coconut milk for basting
How to prepare
1. Combine marinade ingredients in a medium bowl and whisk until blended.
2. Add chicken pieces and toss gently until well-coated.
3. Thread 8 chicken pieces lengthwise on each of eight 9″ bamboo skewers, covering skewers. Place in refrigerator container, cover and refrigerate at least 3 hours, preferably overnight.
4. Prepare charcoal grill.
5. Remove skewers with chicken pieces from container, reserving marinade that has drained off. Stir 3 tbsp coconut milk into marinade and use mixture as basting sauce.
6. Grill sates, basting frequently, for 2 to 2 1/2 minutes on each side.
Serve with peanut dipping sauce which can be purchased in oriental supermarkets or the gourmet section of your local supermarket.
Prepared 12/8/94 by tommy tang, restaurateur and cookbook author. From: mike n maty