Eat At Home - Sprinkman Real Estate

EAT
AT
HOME
This cookbook, compiled from
our favorite recipes, is our way
of thanking you for your
business, your friendship and
your support over the years.
So put on some music, pour a
glass of wine and prepare to
create the recipes we love,
because after all, good food
tastes better at home.
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TABLE OF CONTENTS
BREAKFAST
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SOUPS & SIDES, CONT’D.
Maggie’s Baked Oatmeal
Peach French Toast
Scrambled Baked Eggs
Blueberry French Toast
Apple Pancakes
APPETIZERS & DRINKS
Beet-Pickled Deviled Eggs
Chipotle & Rosemary Roasted Nuts
Artichoke Crostini
Spicy Parmesan Toasts
Palace Olive Poppers
Pizza Rolls
Cheesy Monkey Bread
Roasted Curried Chickpeas
Mulled Cranberry Cider
Magic Coffee
Spicy Hot Chocolate
The New Old Fashioned
Homemade Irish Creme
SOUPS & SIDES
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Cape Cod Chopped Salad
Grown Up Tater Tots
Roasted Beet & Carrot Salad
Creamed Corn
Orzo with Fall Vegetables
Sautéed Carrots with Sage
Parmesan Roasted Cauliflower
Spaghetti Squash with Ricotta, Sage & Pine Nuts
Sweet Potato Casserole
ENTRÉES
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Roasted Leg of Lamb & Vegetables
Chicken Tikka Masala
Easy Broccoli Quiche
Maple Salmon
Cavatelli with Spicy Winter Squash
Butternut Squash & Coconut Curry
Marinated Sandwiches
Classic Pot Pie
DESSERTS
Famous Barr’s French Onion Soup
Sausage Corn Chowder
Chicken & Gnocchi Soup
Oyster Crackers
Weary Traveler’s Tom Ka Soup
Irish Potato Chowder
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Hickory Nut Pie
Best Cheesecake Ever
Oven Caramel Corn
Lab Kuchen
Apple Cake
Oatmeal Carmelitas
Pumpkin Torte
Pumpkin Bread Pudding
Outrageous Chocolate Cookies
BREAKFAST
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MAGGIE’S
BAKED OATMEAL
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PEACH
FRENCH TOAST
2 cups quick-cooking rolled oats
⅓ cup sugar
¼ tsp. salt
2 eggs
2 tsp. vanilla extract
⅓ cup firmly packed brown sugar
1 cup fresh blueberries
3⅓ cups fat-free milk
1 tsp. cinnamon
1 cup brown sugar
2 tbsp. water
1 loaf of French bread
½ cup butter
2 cans of drained peaches
5 eggs
1 tsp. vanilla
1½ cups milk
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Preheat oven to 350°F. Coat a 9 x 13 baking dish with
vegetable oil. In a large bowl, combine oats, sugar,
cinnamon and salt. In a medium bowl, combine milk,
eggs and vanilla; mix well. Add to oat mixture and mix
well. Pour into prepared baking dish, sprinkle with
blueberries. Bake in oven for 40-45 minutes or until
center jiggles slightly. Remove from oven to cooling
rack but maintain oven temperature. Sprinkle brown
sugar evenly in a thin layer over top of oatmeal. Return
to oven and bake just until sugar melts, around 2-3
minutes. Increase oven temperature to broil and broil
3” from heat until sugar bubbles and browns slightly,
1 to 2 minutes.
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Place brown sugar, butter and water into a pan and
bring to a boil; simmer 10 minutes stirring frequently.
Pour into a greased 9x13 pan. Spread peaches in pan.
Slice bread into ¾ inch pieces and arrange in pan.
Whisk together remaining items, then pour over bread.
Sprinkle with cinnamon. Cover with tinfoil and
refrigerate 8-24 hours. | Remove 30 minutes prior to
baking. Preheat oven to 350°F and bake covered for 20
minutes. Uncover and bake for another 25 minutes.
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SCRAMBLED
BAKED! EGGS
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“Probably one of the
most private things in
the world is an egg
before it is broken.” ― M.F.K.Fisher
3 dozen eggs
1 lb. fresh mushrooms
1¼ cup milk
2 cups mushroom soup
1½ lb. grated sharp cheddar cheese
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Mix eggs and milk together with a beater. Melt some
butter into a pan and pour egg mixture in; scramble
until mushy – do not let them dry out. Butter a 9x13
casserole dish. Layer eggs, soup, mushrooms &
cheese, repeat 2 more layers. Cover with foil and
refrigerate for a day before using. Next day, bake at
250° for 1 hour covered. Uncover and bake for 10
minutes longer.
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BLUEBERRY
FRENCH TOAST
APPLE PANCAKES
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12 slices of thick bread, crusts removed and cubed
16 oz. cream cheese, cubed
3 cups fresh blueberries
10 eggs
1/3 cup real maple syrup
2 cups milk
1 cup water
2 tbsp. cornstarch
1 tbsp. butter
Grease a 9x13 pan. Place half the bread in the bottom
of the pan. Distribute cubed cream cheese over the top
of the bread. Spread 1 cup of blueberries over the
cream cheese and place remaining bread over the top.
Beat eggs, syrup and milk together. Pour mixture over
the bread and cheese. Place plastic wrap over the dish
and refrigerate overnight. When ready to bake, cover
pan with foil and bake at 350º for 30 minutes. Remove
foil and cook for an additional 30 minutes. Serve with
sauce made by mixing 1 cup water, 1 cup sugar, 1 cup
blueberries and 2 tbsp. cornstarch in a pan and
cooking until thick. Add additional cup of blueberries
to the sauce and 1 tbsp. butter.
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4 tbsp. butter
2 tsp. cinnamon
4 tbsp. brown sugar
2 large apples, peeled & sliced
4 eggs, separated
3 tbsp. sugar
½ tsp. baking powder
6 tbsp. flour
Dash of salt
6 tbsp. milk
3 tbsp. sugar
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Melt butter in a 10” round pan. Sprinkle with cinnamon
and brown sugar, arrange apple slices. Bake 5 minutes at
400°F. In a bowl, beat egg whites until fluffy, gradually
adding sugar. Continue beating until soft peaks form.
Combine flour, baking powder, salt, egg yolks and milk
together in a large bowl. Fold egg whites into flour
mixture. Pour batter over apple slices; bake for 20
minutes or until golden and puffy. Invert on serving plate.
Serve with whipped cream or yogurt.
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APPETIZERS
&
DRINKS
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BEET-PICKLED
DEVILED EGGS
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6 eggs
1 can pickled beets
1 cup apple cider vinegar
⅓ cup brown sugar
1 tbsp. peppercorns
1 tsp. salt
1 tsp. Dijon mustard
1 tbsp. mayonnaise
½ tsp. curry powder
1 tbsp. vinegar
2 tbsp. olive oil
Salt & pepper to taste
Fresh rosemary for garnish
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Hard boil the eggs and remove the shells. To prepare the
brine, pour the beets into a large bowl. Add cider
vinegar, sugar, peppercorns and salt. Stir. Carefully lower
the hard boiled eggs into the brine, cover and let sit at
least 12 hours or up to 3 days. The longer they are in the
brine, the more sour and pink they’ll be. | Once brined,
cut each egg in half and scoop out the yolks. Place yolks
in a medium-sized bowl and add the mustard, mayo,
curry, vinegar and olive oil. Mix until smooth. Add water if
necessary. | Scoop the mixture in to the pink eggs.
Sprinkle with chopped rosemary and season as desired
with salt and pepper.
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CHIPOTLE & ROSEMARY
ROASTED NUTS
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Vegetable oil
3 cups whole roasted unsalted cashews (14 oz.)
2 cups whole walnut halves (7 oz.)
2 cups whole pecan halves (7 oz.)
½ cup whole almonds (3 oz.)
⅓ cup pure maple syrup
¼ cup light brown sugar, lightly packed
3 tbsp. freshly squeezed orange juice
2 tsp. ground chipotle powder
4 tbsp. minced fresh rosemary leaves, divided
Kosher salt
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Preheat the oven to 350 degrees. Generously oil a baking
sheet. Combine the nuts, 2 tbsp. of vegetable oil, the
maple syrup, brown sugar, orange juice, and chipotle
powder on the sheet pan. Toss to coat the nuts evenly.
Add 2 tbsp. of the rosemary and 2 tsp. of salt and toss
again. | Spread the nuts in one layer. Roast for 25
minutes, stirring twice with a spatula until the nuts are
glazed and golden brown. Remove from the oven and
sprinkle with 2 more tsp. of salt and the remaining 2 tbsp.
of rosemary. | Toss well and set aside at room
temperature, stirring occasionally to prevent sticking as
they cool. Taste for seasoning. Serve warm or cool
completely and store in airtight containers at room
temperature.
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ARTICHOKE
CROSTINI
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SPICY PARMESAN
TOASTS
14 oz. can quartered artichoke hearts
⅓ cup Kalamata olives, rinsed, pitted & chopped
1 tbsp. fresh garlic, minced
2½ cups parmesan cheese, grated
⅓ cup fresh chives, sliced
½ cup olive oil
25 -½ inch-thick slices, French Baguette
1 French Baguette, cut into ¼ inch slices
8 oz. cream cheese
1 tsp. dried oregano
½ cup olive oil
6 tbsp. + ½ cup parmesan cheese, grated
1 tsp. dried basil
½ tsp. dried crushed red pepper
Mulch the shredded cheese in a food processor with
the garlic and the Kalamata olives. Place the mixture
in a bowl and fold in the artichokes, chives and oil.
Season with cracked black pepper. Place 2 tbsp. of
the mixture on each slice of bread. Bake in a
preheated oven at 350° F for 8-10 minutes until
heated through and golden brown on the surface.
Preheat oven to 400° F. Place bread slices on baking
sheet and with ¼ cup oil. Bake until lightly toasted,
about 4 minutes. Remove from oven and cool
slightly. Maintain oven temperature. | Mix together
cream cheese, 6 tbsp. Parmesan cheese, ¼ cup olive
oil and dried herbs. Spread about 1 tsp. of mixture
over each bread slice. Sprinkle remaining Parmesan
cheese over top. Bake until golden; about 5 minutes.
Serve warm.
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PALACE OLIVE
POPPERS
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24 colossal size Kalamata olives
1½ cups sharp cheddar cheese, grated
¾ tsp. tobacco sauce
3 tbsp. cream cheese
9 tbsp. all-purpose flour
½ tsp. kosher salt
1-2 tbsp. milk
3 tbsp. unsalted butter, melted
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Pit the olives, keeping them as whole and unbroken
as possible. Place the cream cheese in a small bowl
and beat it with a spoon to soften it. Using your
fingers, stuff the olives with the softened cream
cheese; put aside. Combine the cheddar cheese,
flour, tabasco and salt in a bowl. Add the melted
butter and mix. Add the milk, staring with 1 tbsp. and
using more as needed. Use your hands to knead the
dough for a minute until a soft dough is formed.
Preheat the oven to 375°. Pinch off small balls of
dough about the same size as the olives. Flatten each
ball of dough with your fingers and wrap each olive
with it. Place the olives on a parchment paper-lined
baking sheet about an inch apart. Bake until golden
brown, about 25 minutes. | Serve warm from the
oven with a dressing or dip of your choice.
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PIZZA ROLLS
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½ cup Romano or parmesan cheese, grated
2 loaves white frozen bread dough
1 egg
¾ lb. pepperoni
1 lb. mozzarella, grated
Oregano
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Thaw bread dough but don’t let it rise. Roll out
each loaf into an oblong shape. Place
pepperoni, mozzarella and Romano cheese on
one side of each loaf. Fold over and seal ends.
Form into wreath, brush egg on top and
sprinkle with oregano. Bake at 350°F for 25
minutes.
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ROASTED CURRIED
CHICKPEAS
CHEESY MONKEY
BREAD
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1 loaf of round artisan bread
1 can mushrooms, drained
1 can sun-dried tomatoes
1 stick butter, melted
Swiss cheese, cubed
Garlic powder to taste
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Cut bread crossways down to the bottom but not
through crust. Place it on a big sheet of foil and stuff
cuts with cubes of Swiss cheese and mushrooms and
tomatoes. Mix garlic powder and butter together and
pour over top of bread. Wrap entire loaf in aluminum
foil and bake for 30 minutes at 300°.
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2 -15-ounce cans chickpeas, rinsed, drained and dried well
3 tbsp. olive oil
2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. curry powder
3/4 tsp. kosher salt
1 tbsp. freshly-grated lemon zest
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
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Preheat the oven to 425°. Pour dried chickpeas onto a
rimmed baking sheet; roast for 10 minutes. Use a spatula to
loosen up any chickpeas that are sticking to the bottom of
the pan. Roast for another 10 minutes, or until chickpeas
begin to crisp up. To test for readiness: don't rely on a
change of color. When the chickpeas turn brown they've
become burned. Instead, check with the press of a finger:
you want them to be slightly crisp on the outside but still
soft on the inside. | While the chickpeas are roasting,
combine the olive oil, paprika, cumin, curry powder, salt,
lemon zest, rosemary and thyme in a medium mixing bowl.
Transfer the roasted chickpeas to the bowl and carefully
toss them in the mixture until well coated. Return to the
baking sheet and roast another 4-5 minutes. Once out of
the oven, allow them to cool for 2-3 minutes; serve warm.
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MAGIC COFFEE
MULLED
CRANBERRY CIDER
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2 quarts apple cider
2 cups water
3 cups fresh cranberries
1 - 2 oranges, sliced
Cinnamon sticks (6 - 8)
24 whole cloves
1 tsp. whole allspice
Place cloves and allspice in cheesecloth, tie securely.
Combine the spice bag with the remaining ingredients
in a pot. Bring to a boil, reduce heat and let simmer for
at least 5 minutes. Garnish with an orange peel gently
wrapped around a cinnamon stick. Serves 10.
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1½ cups freshly brewed coffee
½ cup milk
1½ tbsp. brown sugar
½ tsp. cinnamon
Dash of nutmeg
Combine all ingredients in a jar or tightly sealed
Tupperware container; shake. Place in the refrigerator
for about 1 hour. Serve over ice.
SPICY HOT
CHOCOLATE
2 oz. (1/2 cup) finely ground or grated
bittersweet chocolate
1 cup milk
Pinch cinnamon
Pinch ground allspice
Pinch cardamom
Whipped cream & cinnamon stick for
garnish
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In a saucepan, combine the chocolate, milk,
cinnamon, allspice and cardamom and bring
to a boil, stirring constantly. Boil 1 minute.
Garnish with the whipped cream and
cinnamon stick. Serve immediately.
“All you need is love.
But a little chocolate
now and then doesn’t
hurt .” ― Charles Schultz
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THE NEW
OLD FASHIONED
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2 oz. infused Bourbon (see recipe below)
½ tsp. sugar
1 orange slice
1 dash bitters
Soda water
1 bottle Bourbon (try Bulleit)
1 large orange
2 fresh vanilla pods from Penzey’s
2 whole cinnamon sticks
2 whole cloves
¼ cup honey
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Combine the sugar, bitters, orange and 1tsp. water in an
old fashioned glass. Muddle well, add bourbon and stir.
Pour over ice, finish with soda water.
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To make the spice-infused bourbon:
Empty the bourbon bottle into a container with a large
surface area. Holding the fruit over the top, remove the
peel of the orange so that the bourbon catches not only
the zest but also the juice released. Score and open
vanilla pods along their lengths so the seeds are
exposed. Add them to the bourbon with the cinnamon
and cloves. Seal the container or put into a new bottle.
Let sit for at least 2 weeks, shaking occasionally. Remove
the peel and spices before drinking or using.
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HOMEMADE
IRISH CREME
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3 eggs (optional)
1¼ cups brandy
2 tbsp. Hershey’s syrup
1 tsp. coconut extract
1 pint whipping cream
1 -14 oz can sweetened condensed milk
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In an electric blender, combine eggs, sweetened
condensed milk and chocolate syrup. Blend for 3
minutes. Add creamer,coconut extract and brandy to the
mixture in the electric blender. Blend for 12 minutes.
Refrigerate the mixture overnight.
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SOUPS
&
SIDES
FAMOUS BARR’S
FRENCH ONION SOUP
SAUSAGE CORN
CHOWDER
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1 lb. bulk pork sausage
3 lb. peeled red onions (5 lb. bag equals 3 lb. peeled)
2 tbsp. paprika
4 oz. butter
1 bay leaf
2 quarts canned beef bouillon
2 tsp. salt
¾ cup flour
1 cup white wine
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Slice onions in a food processor. Melt butter in a large soup
pot and place onions in. Sauté slowly for 1½ hours. Sprinkle
and stir in flour on top of the onions. Stir until smooth and
bubbly. Add all other ingredients except bouillon and sauté
over low heat for 10 minutes more. Add bouillon and
simmer for 2 hours. | Put the soup in oven proof bowls, add
2 - 3 baguette slices on top of each. Cover the baguettes with
swiss cheese and place under broiler until hot and bubbly.
4 cups cubed peeled potatoes
1 tsp. salt
1 cup coarsely chopped onion
2 cups water
½ tsp. dried marjoram
1 -15 oz. can corn, drained
1 -12 oz. can evaporated milk
⅛ tsp. pepper
1 -15 oz. can cream style corn
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In a Dutch oven or soup kettle, cook sausage and onion on a
medium heat until meat is no longer pink; drain. Add the
potatoes, water, salt, marjoram and pepper. Bring to a boil
and reduce heat. Simmer until potatoes are tender, add
remaining ingredients and heat through.
CHICKEN &
GNOCCHI SOUP
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1 tbsp. olive oil
1 small onion, diced
1-16 oz. package mini potato gnocchi
1 -6 oz. bag baby spinach
3 cloves garlic, minced
3 stalks celery, diced
1 tbsp. cornstarch
2 tbsp. cold water
2 cups half & half
2 carrots, shredded
1 lb. cooked and cubed chicken
4 cups chicken broth
Salt & pepper to taste
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Heat olive oil in a large pot over medium heat. Cook
onion, celery, garlic and carrots in the pot until onion is
translucent. Stir in cubed chicken and broth, bring to a
simmer. | Stir gnocchi into the simmering soup and
cook until they begin to float. Stir in spinach, cook
until wilted. Whisk cornstarch into cold water until
smooth. Stir cornstarch and half & half in to soup.
Cook until soup thickens, then season and serve.
OYSTER CRACKERS
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2 packages (24 oz.) oyster crackers
1 tsp. garlic powder
1 cup oil
1 package Hidden Valley Ranch (dry) salad
dressing mix
1 tsp. dill
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Mix all ingredients together and pour on top of the
crackers until they are coated. Bake at 250° for 20
minutes. Cool and store in an air tight container. Great for holiday snacking.
WEARY TRAVELER’S
TOM KA SOUP
IRISH POTATO
CHOWDER
(Shared Graciously by Chef Joey Dunscombe)
1/4 cup
ground chili garlic oil
1/4 cup tamari
2 tbsp. lime juice
7 cans coconut milk
2 cups water
2 - 3 stems lemongrass, bias cut into large chunks
1 lime; peeled, juice into soup
2 lb. mushrooms, cut into bite size
3 packs fried tofu, bite size chunks
1 tbsp. galanga root, sliced thin
1/2 bunch cilantro, chopped
1/4 cup vegetable stock
12 tbsp. chili garlic sauce
green beans
tomato, chopped
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Combine all ingredients except green beans and
tomatoes into a large pot. Bring to a boil over
medium heat. Cook 35 - 40 minutes until mushrooms
are cooked through (test by tasting one - they
shouldn’t be firm!) Add firmly cooked green beans
and tomatoes right before serving.
7 tbsp. butter
7 tbsp. flour
1 cup chopped onions, diced carrots, diced celery
1 tsp. dried basil, dried parsley, chives
4 cups chicken or vegetable stock
5 cups potatoes, peeled and diced
3 cups milk
1/2 cup sour cream
1/4 tsp. hot pepper sauce
Salt and pepper to taste
Diced ham
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To make roux, blend 5-1/2 tbsp. butter in a small
saucepan. Stir in flour until well blended. Cook over
low heat, stirring often, for 3 - 5 minutes. Remove
from heat and set aside. Melt remaining butter in a
soup pot, add onions, carrots, celery, basil, parsley
and chives. Cook for 10 minutes. Add stock and
potatoes and simmer until potatoes are tender,
about 15 - 20 minutes. Stir in milk and ham; return to
simmer and whisk in roux until liquid is thickened
and smooth. Simmer 10 minutes, stirring
occasionally, then add sour cream, hot pepper sauce
and season to taste with salt and pepper.
CAPE COD
CHOPPED
! SALAD
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8 oz. thick-cut bacon
1 large Granny Smith apple, peeled & diced
½ cup dried cranberries
3 tbsp. apple cider vinegar
8 oz. baby arugula
½ cup toasted walnut halves, coarsely chopped
6 oz. blue cheese, crumbled
1 tsp. grated orange zest
2½ tsp. Dijon mustard
2 tbsp. freshly squeezed orange juice
2 tbsp. pure maple syrup
½ tsp. ground black pepper
⅔ cup olive oil
Kosher salt to taste
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Preheat the oven to 400°. Place a baking rack on a
sheet pan and lay the bacon on the rack. Roast the
bacon for 20 minutes or until browned. Allow to cool.
| In a large bowl, toss together the arugula, apple,
walnuts, cranberries and blue cheese. |
For the dressing, whisk together the vinegar, orange
zest, orange juice, mustard, maple syrup, 1½
teaspoons salt and the pepper in a bowl. Slowly
whisk in the olive oil. | Chop the bacon in large
pieces and add it to the salad. Toss the salad with just
enough dressing to moisten. Sprinkle with ½
teaspoon salt and toss well. Serve immediately.
GROWN UP
TATER TOTS
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“What I say is that, if
a man really likes
potatoes, he must be
a pretty decent sort
of fellow.” ― A. A. Milne
1 lb. small potatoes, like baby Yukon Golds
4 tbsp. olive oil
2 cloves garlic, minced
Salt and pepper, to taste
Italian parsley, finely chopped
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Preheat the oven to 350°. Scrub the potatoes and
arrange them on a parchment-lined baking sheet.
Bake for 20 minutes or until they are tender enough to
pierce with a fork, but not browned. Let the potatoes
rest 10 minutes or until they are cool enough to
handle. | Turn the oven up to 450°F. Using the
bottom of a plate, a sturdy rocks glass, or measuring
cup, smash the potatoes with firm, downward
pressure. Smush each potato to about 3/4-inch thick.
They will crack and split, but they should, for the most
part, stay in one piece. | Brush or drizzle generously
with olive oil, sprinkle with minced garlic, and place
back in the oven. Bake until crispy and golden brown,
about 15 minutes. | Sprinkle with salt, pepper, and
parsley, and try not to eat the whole pan by yourself.
ROASTED BEET &
CARROT SALAD
2 lb. red & yellow beets, scrubbed, peeled and sliced
3 small Belgian endives, trimmed, halved lengthwise
& diced into 1-inch pieces
Extra-virgin olive oil
3 tbsp. fresh orange juice
1½ tsp. chopped fresh tarragon leaves
1½ tsp. sherry vinegar
4 oz. goats cheese, crumbled
6 medium carrots, thinly sliced
⅓ cup chopped toasted pecans
Salt & pepper to taste
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Preheat oven to 450°. Toss yellow beets with some
olive oil and lay them out on a baking sheet. In
another bowl toss red beets with olive oil and place
on another section of the baking sheet. In another
bowl, toss the carrots in olive oil and place on another
section of the baking sheet. Sprinkle with salt and
pepper. Roast until tender, about 25-30 minutes,
turning halfway through. Let cool 5 minutes. |
Meanwhile, in a small bowl whisk together orange
juice, vinegar, tarragon and 1½ tbsp. olive oil; season
with salt and pepper. | In a large bowl, toss endives
with half the dressing then transfer to a serving platter.
Toss beets and carrots with remaining dressing and
add to platter. Top with goat cheese and pecans.
CREAMED CORN
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4 slices Applewood-smoked bacon
2 green onions, sliced crosswise on the bias
6 ears fresh corn
1-2 jalapeños, seeded and chopped
¼ cup heavy cream
2 tbsp. butter
Salt & pepper to taste
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In a large sauté pan, cook the bacon over medium
heat until just crisp. Drain on paper towels and
coarsely chop. Set aside. Wipe the grease from the
pan with a paper towel. | Meanwhile, select the two
largest ears of corn and cut away the kernels; discard
the cobs. Place a box grater in the center of a lipped
platter. Grate the remaining four ears of corn,
reserving the liquid as well as the solids. Discard the
cobs. | Return the sauté pan to the stove over
medium-high heat. Melt the butter and then add the
corn kernels, the grated corn and corn liquid, the
jalapeños, green onions and bacon. Stir until heated
through, about 2 to 3 minutes. Quickly stir in the
cream, adding an extra tablespoon or 2 if necessary to
just coat all the vegetables. Season to taste with salt
and pepper.
ORZO WITH FALL
VEGETABLES
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Salt
1/2 lb. orzo pasta
Grapeseed, peanut, or vegetable oil
1 large sweet potato (about 3/4 pound)
2 medium onions (about 1 pound), finely diced
4 cloves garlic, minced
3-inch piece fresh ginger — peeled and grated
6 oz. shiitake mushrooms, stems removed, caps diced
1 tbsp. balsamic vinegar
2 tbsp. soy sauce
2 cups chopped kale, stalks removed
Freshly ground black pepper
Parmesan, optional
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Heat a large pot of water to boiling and salt it
generously. Cook the orzo until barely al dente, about 6
to 7 minutes. Drain and toss with oil so that the grains
of orzo are lightly coated. Set aside. | Peel and dice the
sweet potato. Heat a large sauté or frying pan over high
heat. Drizzle in a little grapeseed or vegetable oil (not
olive oil — you want an oil with a high smoke point) and
heat until very hot. Add the sweet potatoes and
arrange in one layer. Cook on high heat until they
caramelize and turn brown — about 4 minutes. Flip
them over and cook for another 3 minutes or so.
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Turn the heat down to medium and push the potatoes up
in a pile against one side of the pan. Add diced onions to
the center of the pan and sprinkle them lightly with salt.
Cook, stirring occasionally, until the onions are beginning
to turn brown. Add the minced garlic and grated ginger
and stir them into the onions. Push the onions off to the
side of the pan, next to the sweet potatoes, where they
will continue to caramelize. | Add the mushrooms to the
center and cook for 4 minutes without turning them. Then
flip and stir them and cook for another 4 minutes. | At this
point everything should be getting well-cooked; the
onions should be quite dark brown and the garlic should
be golden and soft. The potatoes should be softening. |
Whisk together the vinegar, soy sauce, and 2 tbsp. of oil.
Pour into the pan with the vegetables and mix everything
together, scraping the bottom as you go. Cook everything
together for about 3 minutes on medium heat. Then turn
the heat up to high. Add the orzo gradually, shaking in a
cup at a time, and stirring and scraping constantly. Cook
the orzo over high heat with the rest of the vegetables for
about 5 minutes, letting the orzo get browned on the
bottom of the pan, then scrape it up. You are developing a
little more color and flavor on the pasta, and helping all
the flavors combine. | Finally, toss the chopped greens
into the mix and cook for 1 more minute or until the
greens are barely wilted. Turn off the heat and taste. Add
salt and pepper if needed. Serve hot, with shavings of
Parmesan if desired.
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SAUTÉED CARROTS
WITH SAGE
PARMESAN-ROASTED
CAULIFLOWER
1 tsp. butter
1 tsp. olive oil
11/2 cups diagonally sliced carrots
2 tbsp. water
1/8 tsp. salt
1/8 tsp. pepper
2 tsp. fresh small sage leaves
1 head cauliflower
1 medium onion, sliced
4 thyme sprigs
4 unpeeled garlic cloves
3 tbsp. olive oil
1/2 cup grated Parmesan
salt and pepper to season
Melt butter in a large nonstick skillet over medium
heat. Add oil to pan; swirl to coat. Add carrots and
water. Partially cover pan and cook 10 minutes or until
carrots are almost tender. Add salt and pepper to
pan; increase to medium-high heat. Cook 4 minutes
or until carrots are tender and lightly browned, stirring
frequently. Sprinkle with sage.
Preheat oven to 425º. Cut the cauliflower into florets
and toss on a large, rimmed baking sheet with the
onion, thyme, garlic and olive oil. Season with salt and
pepper. Roast, tossing occasionally, until almost
tender, 35 - 40 minutes. Sprinkle with grated
Parmesan cheese, toss to combine and roast until
cauliflower is tender, 10 - 12 minutes longer.
!
!
!
!
!
!
SPAGHETTI SQUASH WITH
RICOTTA, SAGE
& PINE NUTS
!
2 lb. spaghetti squash
1 tbsp. olive oil
6 - 8 fresh sage leaves
3/4 cup ricotta
2 cloves garlic, mashed or grated
Salt and freshly ground black pepper
½ cup pine nuts, toasted
!
Preheat the oven to 375°. Pierce the whole squash in
several places with a knife or fork, place it in a baking
dish, and bake until flesh is tender, about 1 hour. | Let
cool for 5 to 10 minutes. Meanwhile, heat the olive oil
in a small pan. Quickly fry sage leaves until crispy but
not burnt. Crumble sage leaves into a large bowl and
combine with ricotta and garlic. Set aside. | Cut the
roasted squash in half lengthwise and remove seeds.
Pull a fork through the flesh to separate and remove
the strands from the shell. Add to the bowl with the
ricotta mixture. | Combine squash and ricotta mixture
and season to taste with salt and pepper. | Sprinkle
with pine nuts before serving.
SWEET POTATO
CASSEROLE
!!
6 large sweet potatoes, mashed
⅓ cup milk
½ cup butter, melted
1 cup sugar
2 eggs
½ tsp. vanilla
1 cup light brown sugar
½ cup all-purpose flour
1 cup chopped pecans
⅓ cup butter
!
!
!
Preheat oven to 350°F. Grease a 9x13 baking dish.
In a large bowl, mix together mashed sweet potatoes,
½ cup butter, sugar, vanilla & eggs. Spread into
baking dish. | In a small bowl, mix together brown
sugar and flour. Cut in ⅓ cup butter until mixture is
crumbly, then stir in pecans. Sprinkle over sweet
potatoes and bake for 25 minutes.
ENTRÉES
ROASTED LEG OF
LAMB & VEGETABLES
!!
!
3½ lb. leg of lamb on the bone 10 cloves of garlic
!
Lemon Rosemary Topping
Finely grated rind of 3 lemons 2 tbsp. chopped fresh rosemary leaves 4 tbsp. chopped parsley Salt & freshly ground black pepper
!
Vegetables
Potatoes, sweet potatoes, figs, parsnip, baby onions,
spring onions, pumpkin, mushrooms and radishes.
(and lemons cut into thin slices)
!
!
Preheat oven to 350°. Trim, peel and prepare the vegetables - keep pieces of
root vegetables uniform size, potatoes, sweet potato etc.
| Remove skin from lamb, leaving a thin layer of fat. Peel
garlic cloves and slice in half. Cut slashes in lamb fat and
push a garlic slice into each one. Sprinkle over the
topping. | Place vegetables in bottom of roasting pan
with 2 tablespoons oil just to prevent sticking, and place
lamb on rack above. | Roast in the oven for 1 hour 20 minutes. The lamb is
cooked when the juices that run out of the meat when
pierced with a skewer are faintly pink. | Let sit at least 10
minutes before carving. Serve with red currant, mint or
rosehip jelly
!
CHICKEN TIKKA
MASALA
!
!
!
6 garlic cloves finely chopped
4 tsp. finely grated ginger
4 tsp. ground turmeric
2 tsp. ground coriander
1½ cups whole-milk yoghurt
2 tsp. garam masala
2 tsp. ground cumin
1 tbsp. kosher salt
3 tbsp. ghee or vegetable oil
2 lb.. skinless, boneless chicken breasts
1 small onion, thinly sliced
¼ cup tomato paste
6 cardamom pods, crushed
1 -28 oz. can whole peeled tomatoes
1 tsp. crushed red pepper flakes
2 cups heavy cream
Steamed basmati rice
¾ cup chopped fresh cilantro
!!
!!
!
Combine garlic, ginger, turmeric, garam masala,
coriander, and cumin in a small bowl. Whisk yogurt, salt,
and half of spice mixture in a medium bowl; add chicken
and turn to coat. Cover and chill 4-6 hours. Cover and chill
remaining spice mixture. | Heat ghee in a large heavy pot
over medium heat. Add onion, tomato paste, cardamom,
and chiles and cook, stirring often, until tomato paste has
darkened and onion is soft, about 5 minutes. Add
remaining half of spice mixture and cook, stirring often,
until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices, crushing them with your hands
as you add them. Bring to a boil, reduce heat, and simmer,
stirring often and scraping up browned bits from bottom
of pot, until sauce thickens, 8-10 minutes. Add cream and
chopped cilantro. Simmer, stirring occasionally, until
sauce thickens, 30-40 minutes. | Meanwhile, preheat
broiler. Line a rimmed baking sheet with foil and set a wire
rack inside sheet. Arrange chicken on rack in a single
layer. Broil until chicken starts to blacken in spots (it will
not be cooked through), about 10 minutes.
Cut chicken into bite-size pieces, add to sauce, and
simmer, stirring occasionally, until chicken is cooked
through, 8-10 minutes. Serve with rice and cilantro sprigs.
EASY BROCCOLI
QUICHE
!!
2 tbsp. butter
1 onion, minced
1 tsp. minced garlic
2 cups chopped fresh broccoli
4 eggs, well beaten
1½ cups milk
1 tsp. salt
½ tsp. black pepper
1 -9 inch unbaked pie crust
1 tbsp. butter, melted
1½ cups shredded mozzarella cheese
!
!
Preheat oven to 350°. In a large saucepan, melt butter
over a med-low heat. Add onions, garlic and broccoli.
Cook slowly, stirring occasionally until the vegetables
are soft. Spoon vegetables into crust and sprinkle with
cheese. Combine eggs and milk, season with salt and
pepper. Stir in melted butter. Pour egg mixture over
vegetables and cheese. Bake for 30 minutes or until
center has set.
MAPLE SALMON
!
!
¼ cup maple sugar
1 clove garlic, minced
⅛ tsp. black pepper
2 tbsp. soy sauce
¼ tsp. garlic salt
1 lb. salmon
!
!
In a small bowl, mix the maple syrup, soy sauce, garlic salt
and pepper. Place salmon in a shallow baking dish and
marinate salmon in the refrigerator 30 minutes, turning
once. | Preheat oven to 400°. Place baking dish in the
preheated oven, and bake salmon for 20 minutes or until
easily flaked with a fork.
CAVATELLI WITH SPICY
WINTER SQUASH
cup + 2 tbsp. extra-virgin olive oil
6 large garlic cloves, thinly sliced
1 large red onion, thinly sliced
2 tsp. crushed red pepper
2 lb. butternut squash—peeled, cut into 1/2-inch cubes
1 tbsp. finely chopped thyme
Salt and freshly ground pepper
11/2 lb. Cavatelli or small shells
3/4 cup freshly grated pecorino or Parmesan cheese
1/4
Bring a large pot of salted water to a boil. In a deep skillet,
heat the oil. Add the garlic, onion and crushed red
pepper and cook over moderately high heat, stirring
occasionally, until the garlic and onion are softened,
about 5 minutes. Add the squash and thyme, season with
salt and pepper and cook for 5 minutes, stirring
occasionally. Cover and cook over moderately low heat,
stirring occasionally, until the squash is tender, about 5
minutes. | Meanwhile, add the Cavatelli to the boiling
water and cook until al dente. Drain, reserving 1 cup of
the pasta cooking water. Add the Cavatelli to the squash
mixture in the skillet, then stir in 1/2 cup of the pasta
cooking water and toss gently to combine. Add the 3/4
cup of cheese, season with salt and pepper and stir
gently; add a little more pasta water if necessary. Serve
the pasta right away, with more cheese at the table.
“Everything you see I
owe to spaghetti.” ― Sophia Loren
BUTTERNUT SQUASH
COCONUT CURRY
!
2 tsp. coriander
seeds
!
1 tsp. cumin seeds
tsp. fennel seeds
1 medium (roughly 2 1/2 lb.) butternut squash
3 tbsp. cooking oil, such as grapeseed or peanut oil
1 large shallot, peeled and sliced
4 garlic cloves, peeled and chopped
1/2-inch knob fresh ginger, peeled and minced
1 jalapeño chile, chopped (seeds optional)
1/2 tsp. turmeric
1/2 tsp. cayenne (optional, for extra heat)
2 small, dried red chilies (optional, for extra heat)
1 Balinese Long Pepper (optional)
1 tbsp. tamarind paste
1 -14-oz. can coconut milk
1 cup water
1 tsp. salt or to taste
Cilantro, for garnish
Cooked rice, to serve
1/2
!
!
In a small, dry skillet over medium heat, toast the
coriander, cumin and fennel seeds. Once cool, grind the
toasted spices in a spice grinder or with a mortar and
pestle. | Meanwhile, peel and dice squash into bite-sized
pieces, about 5-6 cups. | Warm the oil in a large Dutch
oven over medium heat. Add the shallot, garlic, and
ginger. Cook, stirring, until the shallots are soft and
translucent. Add the chile, turmeric, cayenne (if using),
small dried red chiles (if using), Balinese Long Pepper (if
using), and the ground toasted spices. Stir to release
fragrance, cooking for 2-3 minutes. | Add the squash,
tamarind paste, coconut milk, water and salt. Bring to a
boil, lower heat, and simmer for about 45 minutes until
squash is tender and just beginning to break down. The
squash will thicken the curry as it cooks down. If you want
an extra-thick and creamy curry, puree a cup or two of the
squash with an immersion blender and mix it back into
the curry. | Garnish each plate with sprigs of cilantro and
serve with cooked rice.
!
!
MARINATED
SANDWICHES
!!
2 dozen small buns
8 oz. Swiss, provolone or jack cheese
2 tbsp. Worcestershire sauce
2 tbsp. poppy seeds
8 oz. deli ham or roast beef
2 sticks butter
4 tbsp. brown sugar
2 tbsp. mustard
!
!
Place meat and cheese inside of rolls and then place
sandwiches into 2- 9x13 pans. Mix remaining
ingredients together in a pot, bring to the boil and let
cool. Spoon cooled mixture over sandwiches. Cover
with foil and refrigerate for 2 hours or overnight. Bake
covered for 25 minutes at 350°. Uncover and bake for
a further 5 minutes to brown.
CLASSIC POT PIE
!
1 lb. boneless, skinless chicken breasts, cubed
3 red potatoes, unpeeled
1 cup baby carrots
1/2 cup peas
⅓ cup chopped onion
6 tbsp. butter
6 tbsp. all-purpose flour
2 cups chicken stock
½ tsp. salt
¼ tsp. pepper
½ tsp. dried rosemary, crushed
½ tsp. dried thyme, crushed
1½ cups milk
2 pie crusts, homemade or 1 box of Pillsbury pie
crusts softened to room temperature
!
Heat oven to 425°. Cut the potatoes into cubes and
boil them with the carrots and peas. In a medium
saucepan, melt butter over medium heat. Add onion,
and cook 2 minutes. Stir in flour, salt and pepper until
well blended. Gradually stir in broth and milk; cook,
stirring constantly until bubbly and thickened. Add
chicken, spices and vegetables, remove from heat.
Spoon chicken mixture into crust-lined pan. Top with
second crust and flute; cut slits into several places.
Bake for 30-40 minutes or until crust is golden brown.
Let stand for 5 minutes before serving.
DESSERTS
!
HICKORY NUT PIE
!
!
PASTRY
2 cups all-purpose flour
1 tsp. granulated sugar
⅓ cup cold vegetable shortening
5-6 tbsp.ice cold water
¼ cup hickory nuts, toasted & finely ground
⅓ cup unsalted butter, cut up
½ tsp. salt
!
FILLING
¾ cup dark corn syrup
1 tbsp. bourbon
2 cups heavy cream
¼ tsp. cinnamon
2½ cups hickory nut halves, divided
¾ cup brown sugar
5 tbsp. butter, melted
2 tsp. vanilla extract
1 tbsp. confectioners’ sugar
1½ tbsp. pure maple syrup
3 large eggs, beaten
!
!
To make the pastry; combine flour, hickory nuts, sugar
and salt in a bowl. Cut in shortening and butter until
mixture is crumbly. Gradually add water, tossing with
fork, until pastry holds together. Shape into 2 balls, one
slightly larger than the other, flatten into disks.
!
To make the filling; coarsely chop 1 cup of hickory nuts.
Beat eggs, brown sugar, corn syrup, butter, bourbon
and vanilla in bowl. Stir in chopped hickory nuts.
To make Maple Syrup Whipped Cream; beat all
remaining ingredients except syrup in mixer bowl until
cream begins to thicken. Slowly beat in maple syrup to
soft peaks.
!
Heat oven to 350°. On lightly floured surface, roll larger
pastry disk into a 12”circle. Fit into 9” pie plate. Pour in
filling. Beginning at outer edge of pie shell, arrange
enough of the remaining hickory nuts in concentric
circles to cover filling. Brush pastry edge with water.
Roll remaining pastry into a 10” circle. Using a
miniature 1-inch leaf cookie cutter, cut leaves and
gently press on pastry edge, overlapping slices to form
a decorative border. Bake 35 minutes. Cover edge
loosely with foil. Bake 15 minutes more, or until filling is
set. Cool. Serve with whipped cream.
!
!
BEST CHEESECAKE
EVER
!
!
1½ cups graham cracker crumbs
5 tbsp. melted butter
3 tbsp. sugar
!
4 - 8 oz. packages of cream cheese
1⅓ cups sugar
⅔ cup heavy whipping cream
⅔ cup sour cream
4 eggs
2 tsp. vanilla
!
1 cup chocolate chips
½ cup heavy whipping cream
2 tsp. vanilla
!
Mix together graham cracker crumbs, melted butter and
3 tbsp. sugar. Spread graham cracker crust on to the
bottom of a 9" spring form pan. | In a mixer, combine
the cream cheese, 1⅓ cups sugar, ⅔ cup heavy whipping
cream and ⅔ cup sour cream. Then add 4 eggs and 2 tsp.
vanilla. Pour on top of crust. Bake 325° for about 1½
hours. | Let cool in refrigerator. | Melt the chocolate
chips, ½ cup cream and 2 tsp.vanilla together and pour
on top of cooled cheese cake. Keep refrigerated and
serve with fruit. Yum!
!
OVEN CARAMEL
CORN
!
!
2 cups brown sugar
2 sticks butter
½ cup corn syrup
24 cups of popped corn
1 tsp. salt
1 tsp. baking soda
1 tsp. butter flavoring
1 cup mixed nuts
!
Boil brown sugar, butter, syrup and salt for 5 minutes.
Remove from heat and add baking soda and butter
flavoring. Stir well. Pour over popped corn and nuts.
Spread on cookie sheet. Put in a 200° oven for 1 hour,
stirring every 15 minutes. Remove from oven and pans
immediately. Store in covered container to keep crisp.
!
!
LAB KUCHEN
!
!
!
2½ cups honey or light syrup
1 cup water
1 cup white sugar
2 tbsp. citron, finely chopped
1 cup butter
½ lb. almonds
½ lb. walnuts
2 lemon rinds, grated
1 tsp. nutmeg
1 tbsp. baking soda
6 cups flour
1 tsp. powdered anise
!
ICING
½ cup water
½ cup confectioners’ sugar
1 cup white sugar
!
!
!
!
!
In a sauce pan; bring honey, water, butter and sugar to a
boil and then let cool. In a large bowl, mix all remaining
ingredients together, then add honey mixture and mix
well. Cover bowl tightly with cling film or a lid and chill
for 1-2 days. | Take dough out and roll to about 3/8”
thickness and cut into whatever shape you like. Place on
cookie sheets and bake at 350° for 15 minutes. |
While cookies are still hot, combine the remaining white
sugar and water in a small saucepan. Heat to 230° or
until a small amount of syrup dropped into cold water
forms a soft ball that flattens when removed from the
water and placed on a flat surface. Remove from heat
and stir in the confectioners' sugar. If icing becomes
sugary while brushing cookies, re-heat slightly- adding a
little water until crystals dissolve. Apply to cookies and
then move quickly to a cooling rack. These cookies keep
great in a jar, getting better with age and are a wonderful
treat at the holidays.
!
APPLE CAKE
!
“Seize the moment.
Remember all those
women on the Titanic
who waved off the
dessert cart.” ― Erma Bombeck
!
4 cups apples, peeled & diced
2 eggs
2 cups sugar
2 ½ cups flour
2 tsp. soda
¾ tsp. salt
2 tsp. cinnamon
¾ tbsp. vegetable oil
1 cup chopped nuts
1 cup raisins
1 cup chocolate chips
Beat eggs and pour over apples. Sift dry ingredients
together in large bowl. Add vegetable oil, mixing well.
Stir in apples. Add chocolate chips, nuts and raisins;
mix well. Pour into well-greased 9x13 pan. Bake for 1
hour at 350°.
!
!
OATMEAL
CARMELITAS
!
!
!
1 cup + 3 tbsp. all-purpose flour
1 cup quick-cooking oats
3/4 cup firmly packed brown sugar
1/4 tsp. salt
1/2 tsp baking soda
3/4 cup butter, melted and cooled
1 cup chocolate chips
1/2 cup chopped pecans (optional)
3/4 cup caramel ice cream topping
!
!
Preheat oven to 350º. In a large mixing bowl, combine 1
cup flour, oats, brown sugar, salt, baking soda and melted
butter. Blend at low speed to form crumbs. Press half the
crumbs into the bottom of an 11 x 9 pan; bake for 10
minutes. Remove from oven and sprinkle with chocolate
chips and pecans. | In a small bowl, blend caramel topping
with the remaining flour. Drizzle over the chips and nuts to
cover. | Sprinkle remaining crumbs over caramel and bake
for 15 - 20 minutes, until golden brown. Allow to cool. Chill
covered for 1 - 2 hours and then cut into bars. Store in an
airtight container.
!
!
PUMPKIN
TORTE
!
!
!
9” graham cracker crust
2 eggs, beaten
16 oz. pumpkin pie filling
½ cup sugar
1 tbsp. cinnamon
8 oz. cream cheese
1 cup sugar
½ tsp. salt
¼ cup cold water
3 eggs separated
½ cup milk
1 envelope of gelatin
!
Mix together cream cheese, eggs and ¾ cup sugar until
creamy. Spread over graham cracker crust and bake at
350° until firm. | In a saucepan mix together, pie filling,
salt, egg yolks, ½ cup sugar, cinnamon and milk. Cook
until thickens. Then when cooled a little, thicken with
gelatin and cold water; let mixture cool. | Take egg
whites and remaining sugar and whip until peaks form.
Fold egg whites into pumpkin mix then spread evenly
into pie dish. Refrigerate until firm, and top with
whipped cream.
!
!
!
!
!
PUMPKIN BREAD
PUDDING
OUTRAGEOUS
CHOCOLATE COOKIES
1 cup heavy cream
½ cup whole milk
2 large eggs + 1 yolk
¾ cup canned solid-packed pumpkin
½ cup sugar
¼ tsp. salt
¼ tsp. ground ginger
½ tsp. ground cinnamon
⅛ tsp. ground allspice
Pinch of ground cloves
¾ stick unsalted butter, melted
5 cups 1-inch cubed day-old baguette or crusty bread
½ cup pecans
½ cup raisin soaked in bourbon, spiced rum or brandy
8 oz. semisweet chocolate, roughly chopped
⅔ cup all-purpose flour
1-12 oz. package semisweet chocolate chunks
2 large eggs
½ tsp. baking powder
1 tsp. pure vanilla extract
½ tsp. salt
¾ cup packed light-brown sugar
4 tbsp. unsalted butter
!
!
!
!
Preheat oven to 350° with rack in middle. Whisk together
cream, pumpkin, milk, sugar, eggs, yolk, salt and spices in
a bowl. Add pecans and raisins; stir.
Toss bread cubes with butter in another bowl, then add
pumpkin mixture and toss to coat. Transfer to an
ungreased 8” baking dish and bake until custard is set,
25-30 minutes.
!
!
!
!
!
!
!
Preheat the oven to 350°. Heat chopped chocolate and
butter in a microwave safe bowl in 20-second increments,
stirring between each, until almost melted. Do not overheat.
In another bowl, whisk together flour, baking powder and
salt. | In a mixing bowl, beat eggs, brown sugar and vanilla
on high speed until light and fluffy. Reduce speed to low,
beat in melted chocolate. Mix in flour mixture until just
combined. Stir in chocolate chunks. | Drop heaping
tablespoons of dough 2-3 inches apart onto baking sheets.
Bake, rotating sheets halfway through, until cookies are
shiny and crackly yet soft in centers, 12-15 minutes. Do not
bake until crisp! Cool on baking sheets 10 minutes, transfer
to a wire rack to cool completely.
!
!
FOOD
1
!
BUY IT WITH THOUGHT
!
2
COOK IT WITH CARE
3
!
USE LESS WHEAT
& MEAT
4
!
!
BUY LOCAL FOODS
!
5
6
SERVE JUST
! ENOUGH
!
!
!
USE WHAT IS LEFT
U.S. Food Administration reminder from 1917
“One cannot think
well, love well, sleep
well, if one has not
dined well.” ― Virginia Woolf