serves 6
6 English muffins
12 eggs
1 c crushed pineapple, drained
1 chopped mango
2t jerk sauce
lime hollandaise (see below)
12 slices ham
cilantro
Toast muffins, cook eggs. Combine pineapple, mango, and jerk sauce in small saucepan.
Assemble: muffin-ham-fruit/jerk sauce-egg-hollandaise
Lime Hollandaise
4 egg yolks
1c melted butter
1T lime juice
1T h2o
2 drops hot sauce
Mix all ingredients except the butter in the blender. Slowly add butter at low speed. Makes 1 1/2 cups
I think this method was originally in Cook’s Illustrated. By far the best hash browns recipe I’ve ever used.
Wrap the grated potatoes in a kitchen towel and squeeze the excess moisture out. Place potatoes in a bowl and toss with onion, salt, pepper and herbs, if using. Melt 1/2 Tb butter in nonstick skillet over medium-high heat until it begins to brown; swirling to coat bottom of pan. Scatter the potatoes evenly into the skillet and press firmly. Reduce heat to medium and continue to cook until dark golden brown and crisp on the first side, about 8 minutes (I set the timer).
Slide the hash browns onto a large plate, then invert it onto a second plate so that the browned side is facing up. Add the remaining 1/2 Tb butter to the pan and melt. Slide the hash browns back into the pan, browned side up. Cook over medium heat until the second side is golden crisp, about five minutes longer. Slide the hash browns onto a plate or cutting board and cut into wedges.
From Jeffrey Stebbins. Call the paramedics before eating.
6T butter
6T Wondra flour
3c milk at room temperature
1 chunk salt pork
4 hard boiled eggs, diced
Dice and brown salt pork. Melt butter over medium heat. Whisk in flour slowly to make a browned paste. add milk a bit at a time. Add pork and eggs, heat until warm. I generally add freshly ground black pepper and cayenne.
His recipe originally appeared in the Seattle Times on November 26, 1990. If you’d like to read the narrative, which is delightful, it’s here.
Here’s the nuts and bolts version:
1 can corned beef (yes, canned is better for this recipe)
1 large onion, minced fine
1 large potato, minced fine (not a bad idea to parboil or nuke for a few minutes)
1 egg
2T dry red wine
freshly ground black pepper
celery salt
chopped parsley
msg
2t dry pancake mix
optional: 1 bell pepper, dry mustard
bacon fat or oil
Mix first three ingredients, then egg, then wine, then spices. Fry. preferably in a cast iron skillet, and preferably in bacon fat, until crispy. Be prepared to have a coronary and die happy.
This is another one from the old country. It is a relative of what we call foccacia here, but it’s soft. Also delicious and highly addictive.
375F
2 packages yeast dissolved in hot water
2c h2o with a bit of instant potato thrown in
1T olive oil
1t salt
5-6 c flour
onions, sliced thin
Heat the water on stove. Add yeast and the rest of the ingredients except the onions. Knead 10 minutes.Let rise until doubled in size. Punch down. Spread out on cookie sheet(s). Let rise again until it reaches desired thickness, around 1 1/2 inches. Make indentations with your thumb. Brush with olive oil. Bake 20 minutes.
In medium saucepan melt:
1c butter
1c sugar
1c butter
3T water
1T white corn syrup
Cook, stirring constantly to 290F. Should be caramel-colored and kind of foamy. Spread immediately in jelly roll pan. Be quick about this. It may not make it all the way to the edges—don’t sweat it. While still warm, spread with about 1 1/4 c melted semi-sweet chocolate chips. Top with sliced almonds. Let cool, break into chunks.
These are not the biscotti you know. These are the ones of my childhood, soft, redolant with anise, growing harder as they age, requiring a cup of tea for dipping after a few days. My great-grandmother, Rina, probably brought this recipe over from Genova.
6 dozen
375F
8c flour
4c sugar
4t baking powder
2t baking soda
1T salt
3/4 c butter
1 1/2 c sour milk LINK
1/2 c brandy
4 eggs
2 c chopped almonds
2+ oz. anise seeds
Mix dry ingredients, make a well. Put in butter and eggs. Add all other ingredients. Knead, let rest 1 hour. Make oval loaves, slice on bias into cookies. Bake 15-18 minutes on an ungreased baking sheet or pizza stone.
You’re on your own for the crust. I make a real crust if I have time, and use some junk out of the frozen section if I don’t. My mom’s recipe.
325F
1-8” cooked cooled pie crust
Filling
1-15 oz can Eagle Brand condensed milk—don’t ask me why the brand is called out—it’s mom’s recipe
1/2 c fresh lemon juice
2 egg yolks
1t lemon zest
In medium bowl, blend above ingredients.
Meringue
2 egg whites @ room temperature. There must not be one flyspeck of yolk in there!
1/4 t cream of tartar
1/4 c sugar
Mix egg whites and cream of tartar in a small bowl until soft peaks form. Add sugar and keep mixing until stiff peaks form.
Pour yellow stuff into pie shell. Then pile meringue onto pie, covering the whole thing or making a big ol’ ring like my mom does. Either way, seal the edge of the meringue to the crust. Bake until peaks are golden brown, about 15 minutes.
Simple, lush, classic French. It doesn’t look like much, but it is melt-in-your mouth gorgeous on the tongue. Feel free to swear at me for not converting the weights—my scale does metric.
prep: 30 minutes
bake: 30 minutes
400F
2 juicy oranges
125 grams unsalted butter, softened
115 grams powdered sugar
2 eggs
115 grams flour
1t baking powder
lots of confectioner’s sugar—start with 150 g
Juice the oranges and grate the zest of one. If you don’t already own a Microplane, this is a good excuse to get one. Put 115 g butter in a heated bowl and work with a spoon until it gets creamy. don’t underdo this step or the next one. Incorporate the sugar little by little, then add eggs one at a time, continuing to work the mixture. Add the flour, a little more than half of the juice, and the zest. End with the baking powder.
Pour the mixture into a flat buttered mold. I use a springform pan for this, the removable sides are ideal. Bake 30 minutes. Meanwhile, dissolve the sugar in the rest of the orange juice to obtain a thick and runny cream, called a glacage. When the cake is cooked, unmold it on a plate and pour on half the glacage. When the cake is completely cooled, spread the rest of the glacage with a spatula. Thois time it’s especially important that it is very thick, so add more confectioner’s sugar as needed—it should be almost white.
Voila!
Cake will keep 2-3 days in the refrigerator if kept in a tight box.
This has been a standard of mine for decades. I can’t attribute it as I can’t find it anywhere online. It’s divine, if a little fussy with so many ingredients. Worth the trouble.
Makes 2 8×8″ pans
350F oven
Sauce
1 medium onion, diced fine
2 cloves garlic, minced or pressed
1/4# thinly sliced lasagna, shredded
3 thin slices prosciutto, shredded
1- 7.25 oz. jar roasted red peppers, chopped, or equivalent
4- 8 oz. cans tomato sauce or equivalent
1T tomato paste
1 1/2 t Italian seasoning blend or Herbes des Provence
Freshly ground black pepper
Noodles and filling
10 Lasagna noodles
1 container ricotta
3c coarsely grated mozzarella
3/4 c grated Parmesean
Sauce: heat oil in large skillet over medium heat. Add onion and garlic, sauté 5 minutes. Add meat, sauté 2 minutes. Add peppers, tomato sauce, tomato paste, Italian seasoning, pepper. Bring to boil, reduce heat, simmer 20 minutes. Set aside.
Noodles and filling: bring large pan of water to boil, cook noodles. Drain on clean cloth towel.
Spread thin layer of sauce in pans, add layer of noodles, 1/4 of sauce, dot with half of ricotta and half of mozzarella. Repeat, repeat, top with Parmesean.
Bake 30 minutes. Let rest 10 minutes before serving.
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