Panzanella with feta cheese

Ingredients

6 medium tomatoes (cut in mid sized chunks)
4 thick slices of sourdough toasted
1/2 cup olive oil
1/4 cup sweet onion, minced
1/4 cup fresh basil, minced
1 tbsp chopped parsley

2 cloves garlic
1 tsp fresh tarragon, minced
2 tbsp fresh lemon juice
2 tbsp balsamic
to taste salt and pepper
feta cheese for garnish

How to prepare

Combine all ingredients except the bread and cheese in a large salad bowl. Let the mixture marinate in the refrigerator for at least two hours, stirring gently from time if you can.
Toast the bread and cut into chunks just before serving. Stir the toast chunks into the salad and serve at room temperature with crumbled feta cheese on top.

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Thai citrus vinaigrette

Ingredients

1/2 tbsp chopped garlic
1 sm thai chili finely sliced
1/3 cup fresh lime juice
2 tbsp chopped cilantro stems -stems only, not the leaves
2 tsp thai soy sauce with mushroom or a Chinese brand (pearl river bridge)
2 tsp coconut palm sugar or golden brown sugar

How to prepare

Put all of the ingredients in a blender and liquefy, making sure the sugar
Is completely dissolved and blended into the dressing. From “true thai” by victor sodsook

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General tso’s chicken

Ingredients

1/2 cup cornstarch
3 lb chicken, dark de-boned in chunks
1/4 cup water
1/4 cup dark soy sauce
1-1/2 tsp ginger, minced
1 tsp white pepper
1-1/2 tsp garlic, minced
1 egg
1/2 cup dark soy sauce
1 cup cornstarch
1/4 cup white vinegar
1 cup salad oil
1/4 cup cooking sherry
2 cup green onions, sliced
1-1/2 cup hot chicken broth
16 small hot dried peppers
3/4 cup refined sugar

How to prepare

To make sauce, mix cornstarch and water together. Add garlic , ginger, sugar, soy sauce, vinegar and wine. Then add broth and msg and stir ’til sugar dissolves. Refrigerate ’til needed. In separate bowl mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken in small quantities and deep-fry @ 350 until crispy and light brown. (do not overcook, watch temp, stir fry or meat will toughen). Drain on paper towels. Place a small amount of oil in wok and heat ’til just hot. Add onions and peppers and stir-fry briefly (peppers will give off acrid smoke. Be careful). Stir sauce, add to wok. Add chicken and cook just ’til sauce thickens. Add water or water/cornstarch if needed. This amount will fill two large platters and serves 6-8. Serve with white steamed rice.

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Szechwan broccoli

Ingredients

1 tbsp reduced-sodium soy sauce
1 tbsp rice or cider vinegar
1/2 tsp sugar
1 tbsp sesame seeds
2 tbsp vegetable oil
1/4 to 1/2 tbsp crushed red pepper
1/2 tsp peeled, minced ginger
2 cloves garlic, minced
5 cup coarsely chopped broccoli (about 1/2 bunch)

How to prepare

Combine soy sauce, rice vinegar, and sugar in a sm bowl, set aside heat a lg Skillet or wok over med heat add sesame seeds, cook 1 minute or until browned Remove seeds, and set aside add oil and next 3 ingredients to skillet, stir-fry 30 Seconds add broccoli, stir-fry 1 minute Add soy sauce mixture, stir well cover and cook 2 minutes or until broccoli is Crisp-tender sprinkle with sesame seeds

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Tomatillo salsa

Ingredients

1 lb fresh green tomatillo
3 tbsp finely chopped sweet red onion
1 serrano chile, finely chopped
1 bunch fresh cilantro, roughly chopped
juice of 1 lime
sugar to taste (optional)
1-2 tbsp extra virgin olive oil (optional)

How to prepare

Husk the tomatillos and wash them under very hot water. Cool under cold running water, and puree in food processor or blender. Add the onions, serrano chile, cilantro, and lime juice. Add a touch of sugar if the tomatillos are too sour add a little olive oil if you wish.

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Brown beef stock, by julia child

Ingredients

3-4 lbs meaty raw beef bones
2 each: large carrots, onions, and celery ribs, chopped
6 or more quarts cold water
a large size herb bouquet plus 4 allspice berries and 6 peppercorns
2 large cloves unpeeled garlic, smashed

1 1/2 tsp salt, plus more as needed later

How to prepare

The bones to choose: raw beef bones, some of them meaty, are what you want here, such as shank, the neck, the knuckle; leg bones. An oxtail will give extra flavor and pleasantly slightly gelatinous texture. Preheat the oven to 450 f. Arrange the bones and 1/2 cup each of the chopped vegetables in the roasting pan and brown, turning and basting with accumulated fat several times until they are walnut brown. Put bones and vegetables into the pot (an 8 qt. Or so ); pour out and discard accumulated fat. Pour 2 cups of the water into the pan and bring to the boil over moderately high heat; and de glaze, then pour the liquid over the browned bones in the pot. Add the herb bouquet to the kettle and the rest of the vegetables listed with enough of the water to cover the ingredients by 2″. Bring to the simmer on top of the stove; skim off and discard gray scum that will collect on the surface for several minutes. Add 1 1/2 tsp salt. Cover loosely, and maintain at the slow simmer, skimming off fat and scum occasionally, and adding a little boiling water if the liquid has evaporated below the surface of the ingredients. Simmer until you feel the bones have given their all. Strain the stock through a colander into a bowl, pressing juices out of the ingredients. Degrease the stock and season lightly to taste. Strain again, this time through a fine meshed sieve into a clean pan or container. May be prepared in advance; chill uncovered, then cover and refrigerate or freeze.

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Plum sauce #2

Ingredients

1 cup plums
1 cup apricots
1/2 cup pimiento
1 cup sugar
1/2 cup vinegar
1/2 cup applesauce

How to prepare

Peel and pit fresh plums and apricots, chop pimiento; combine in saucepan with remaining ingredients. Bring slowly to boil, stirring; simmer covered 1 hour. Pour into jars while still warm and cap tightly. Store at least 1 month in a cool, dark place before using. If too thick, thin slightly with water before serving; sweeten if desired with additional sugar.

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Plantation pork chops

Ingredients

4 double cut pork chop-with pocket
2 cup cornbread stuffing mix
2 tbsp butter, melted
1/4 tsp salt
1/2 cup orange juice
1 tbsp pecans, finely chopped
salt & pepper

1/4 cup karo, light
1/2 tsp orange rind, grated

How to prepare

Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes. Yield: 4 servings

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Beef moussaka

Ingredients

1 1/2 lb ground beef
1 medium onion, chopped
2 tbsp snipped parsley
1 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1 can tomato sauce (8oz)

1/4 cup dry red wine
1 medium eggplant
1 eggs
3/4 cup milk
1/2 tsp salt
1/3 cup grated parmesan cheese

How to prepare

Heat oven to 375′. Cook and stir meat and onion in large skillet until meat is brown. Drain off fat. Stir in parsley, 1 tsp salt, the pepper, nutmeg, tomato sauce and wine; heat to boiling. Reduce heat and simmer uncovered 5 minutes. Pare eggplant and cut into 1/2″ slices. Arrange half the eggplant slices in ungreased baking dish, 11 3/4×7 1/2×1 3/4″; top with remaining eggplant slices and meat mixture. Cover with aluminum foil and bake until eggplant is tender, about 40 minutes. Beat eggs, milk and 1/2 tsp salt; pour over hot casserole and sprinkle with cheese. Bake uncovered until custard is set, 10 to 15 minutes. Cool 10 minutes, then cut into squares.

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