Archive for the ‘From Velda’s Kitchen’ Tag
Whoa.
It’s been nearly 3 years since I have posted a recipe on MowryJournal.com.
I’m sorry. Truly, truly sorry. Why? Because when I post a recipe, that means Velda’s been cooking. And when the Lady’s cooking, life is good.
Today is my birthday, and that makes me special enough that Velda decided to overcome a 3-year drought and cook something new. She even allowed me to take a picture or 3. So, without further ado, please consider Velda’s Bruschetta.
Some will disagree with how to say the name of this delight of an appetizer … but the Lady’s cooking, so she gets to tell us how to say it.
Say it with me now: [‘vel dəz bru’sket ə]
Ingredients
- 2 pounds Roma or very ripe tomato of choice
- 2 – 3 tsp fresh minced garlic
- 1/4 cup extra virgin olive oil
- 7 minced basil leaves
- 1/2 small shallot, finely minced
- salt to taste
- Small, crusty sourdough baguette (you want 2″ rounds)
Directions
- Chop the tomatoes fine and drain in a colander.
- Place tomatoes in a large bowl.
- Mix all ingredients with tomatoes. Taste.
- Slice bread 1/4″ thick. Brush with butter or olive oil on both sides. Bake @ 375* 5-7 minutes until lightly toasted. Let cool.
- Top grilled bread with bruschetta mixture. Enjoy!
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These buns made – my words – the perfect sandwich. I don’t use those words lightly in Velda’s kitchen, so, please, enjoy these buns!
Ingredients
- 1 cup water, lukewarm
- 1 large egg
- 2 Tbsp shortening
- 1 Tbsp butter
- 2 Tbsp molasses or honey
- 1 cup spent grain
- 1 cup white flour
- 2 cups whole wheat flour
- 2 tsp vital wheat gluten
- 1 Tbsp yeast
- 1 tsp salt
- 1/4 cup sesame seeds
- 1 large egg yolk, beaten
Directions
- Combine melted shortening, butter, water, molasses and egg in a mixer bowl. Beat together, then add spent grain, white flour, vital wheat gluten, yeast and 1 cup of whole wheat flour. Mix.
- Add salt. Switch to dough hook, and add remaining whole wheat flour to form soft ball and knead for 10 minutes.
- Form into ball and let rise til double 75 to 90 minutes.
- Punch down and let rest for 5 minutes.
- Cut into 8 pieces. Roll each into smooth ball, then flatten to 3-4″ circle (should be about 1/2″ thick).
- Prepare baking sheet with non-stick spray and semolina. Place buns on baking sheet to rise til slightly puffy, about 15-20 minutes.
- Prepare oven to 375*. Brush tops with beaten egg yolk and sprinkle sesame seeds (or, King Arthur Flour Harvest Grains Blend makes a perfect topping!) on top.
- Bake for 25 – 30 minutes until golden brown and internal temperature is 198-200 degrees.
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It’s a delicious summer treat!
The pie is “Fresh Strawberry Pie I” from Allrecipes.com submitted by Janice Papola. “Ruth’s Grandma’s Pie Crust” is also from Allrecipes.com, submitted by Barbara Castodio.
Pie Crust
Ingredients
- 4 cups all-purpose flour
- 1-3/4 cups shortening
- 3 Tbsp white sugar
- 2 tsp salt
- 1 egg
- 1/2 cup water
Instructions
- In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
- In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
- Bake @ 425* for 12-15 minutes, or until golden brown. Makes 3x 9″ pie crusts.
Strawberry Pie
Ingredients
- 2 (8″) pie shells, baked
- 2-1/2 quarts fresh strawberries
- 1 cup white sugar
- 2 Tbsp cornstarch
- 1 cup boiling water
- 1 (3 ounce) package strawberry flavored Jell-O
Instructions
- In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
- Place strawberries in baked pie shells; position the largest, prettiest berries with points facing up. Pour cooled gel mixture over strawberries.
- Refrigerate until set. Serve with whipped cream, if desired.
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Here’s a collaborative meal delivered by MrsMowry and the Engineer. It seems like this cooking method is driven by the Engineer; he’s the one that provided the technology that enabled the crock pot to deliver the constant, low temperature necessary for this old, French cooking method.
Ingredients
For the Pork Tenderloin
- 1-2 pounds pork tenderloin
- 1 tsp dried sage
- 1 tsp ground allspice
- 1/2 tsp ginger powder
- salt & pepper, to taste
For the Bourbon Glaze
- 1 cup bourbon
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 2 tsp Worcester sauce
- 1 tsp liquid smoke
- 1/4 cup apple juice
- 1 Tbsp lemon juice
- 1 tsp minced garlic
- 1/2 tsp cayenne chile powder
- 1/4 tsp mustard powder
- salt and pepper, to taste
For the Pea Pesto
- 2 cups frozen peas
- 1 cup packed fresh spinach
- 1/2 cup pecans
- 1/4 cup water
- 2 garlic cloves, roughly chopped
- 8-12 mint leaves
- 1/2 cup olive oil
- 3 Tbsp parmesan cheese
- salt and pepper, to taste
To Assemble
- Basil leaves
- Carrot, cut into batons
Instructions
For the Pork Tenderloin
- At least 3 hours before serving, preheat a water bath to 140*.
- Mix together the spices in a bowl. Salt & pepper the pork then coat it with the spices.
- Place the pork in a sous vide bag and seal.
- Cook the pork for 3 to 6 hours.
For the Bourbon Glaze
- At least 40 minutes before serving, mix together all of the glaze ingredients in a pot.
- Place over medium high heat and bring to a simmer, stirring occasionally.
- Cook for about 30 minutes, until it thickens. The glaze can be stored in the refrigerator overnight.
For the Pea Pesto
- At least 30 minutes before serving, put the peas, spinach, pecans, water, garlic and mint into a food processor or blender and process until well mixed.
- Add the olive oil and process until it is all incorporated.
- Stir in the parmesan cheese and season to taste.
- This is good to make in advance; the flavors do develop over time.
To Assemble
- Preheat a grill to high heat, or use the broiler in the oven.
- Remove the pork from the sous vide bag and pat dry.
- Brush the tenderloin with the glaze and sear it on one side for 2 minutes.
- Brush the glaze on the side facing up and turn the tenderloin.
- Repeat several times until it is coated with the glaze, cooking about 30 to 60 seconds per turn.
- Remove from the heat, brush once more wit the glaze, slice into 1″ rounds.
- Place a scoop of the pea puree on the plate. Add a round or two of the pork. Top with some of the bourbon glaze, carrot batons and the basil.
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Yum! A thick and hearty dinner soup. Serve with hot bread.
Ingredients
- 1/2 pound bacon
- 1 medium onions
- 1 cup celery, diced
- 2 cloves garlic, minced
- 7 Tbsp flour
- 6-7 medium red potatoes, diced medium chunky
- 4-5 ears fresh corn on the cob
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp thyme
- 1/2 tsp red pepper flakes
- 1 cup chicken broth
- 4 cups whole milk
- 1 cup cream
Instructions
Chop bacon and fry in soup pot til almost crisp. Add onion, celery and cook 3-4 minutes til translucent, add garlic and stir 1 minute. Add flour and stir 1-2 minutes. Add corn(sliced off cob), potatoes and barely cover with chicken broth. Simmer for 10 minutes. Add milk, salt, pepper and red pepper flakes and simmer til bubbly. Check to see that potatoes are tender. Add cream and stir. If too thick add more milk. Sprinkle in thyme. Adjust salt, pepper or red pepper flakes to taste. To serve top with cheese and chopped raw onion. Crisp bacon sprinkled on top adds even more yum.
Serves 8.
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Ingredients
- 1/4 cup butter
- 1 Tbsp olive oil
- 1 cup whole milk
- 1 cup heavy cream
- 2 Tbsp flour
- 10 cloves garlic, crushed
- 1 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped
- 2 lbs boneless, skinless chicken breasts
- 1 lb fettuccine
Instructions
Season chicken with garlic, salt and pepper. Pound to 1/2″ thick. Brown in olive oil for 3-4 minutes on each side, remove to cool slightly and then slice thin.
Cook fettuccine according to package directions.
Melt butter in a medium saucepan over medium/low heat. Add garlic and stir for 1 minute. Sprinkle flour over butter garlic mixture, stir to cook lightly, add milk, sliced chicken and stir. Add cream and simmer for 5 minutes, then add cheese, and whisk quickly, heating through. Stir in parsley. Add cooked fettuccine.
Serves 6-8.
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Ingredients
- 4 cloves garlic, peeled
- juice of 1/2 lemon
- 1 cup pitted Kalamata olives
- 1 Tablespoon anchovy paste
- 1/2 cup sour cream
Instructions
Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, lemon juice, anchovy paste and sour cream. Blend until everything is finely chopped. Season to taste with salt and pepper. Add more sour cream as desired
Serve with hot baguettes.
Servings: 8
Yield: 1 cup
Inspired by the tapenade served by the Wolf Creek Restaurant & Brewing Company in Santa Clarita, CA.
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Ingredients
- 3 lbs chicken breasts, skinned and boneless
- 2 egg whites
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1 teaspoon garlic salt
- 2 Tablespoon butter
- 2 Tablespoon olive oil
- 1-1//2 cups chicken broth, fat free
- 2 large lemons, zest and juice
- 6 cloves garlic
- 4 oz capers
Instructions
Slice the chicken breasts in half horizontally. Pound each piece lightly until 1/4″ thick.
Beat egg whites with 1 Tablespoon water. Mix flour, garlic powder and garlic salt. Dip chicken breasts in egg white mixture, shake off excess, then dip in flour mixture to coat evenly. Set aside until all pieces are dredged.
Melt butter and olive oil in a non-stick skillet over medium heat. Brown chicken for 4-5 minutes on each side. Remove to 9″ x 13″ casserole once browned.
Add minced garlic to pan. Saute over low heat 2-3 minutes. Add lemon juice, zest and chicken broth to deglaze pan, scraping up bits from the bottom.
Return chicken to pan. Simmer 5-10 minutes. Remove from pan and return to casserole dish. Sprinkle capers and extra lemon zest on top. Lay thin slices of lemon over chicken. Serve with angel hair pasta.
Serves 8-10.
Chicken Piccata
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Velda said she wanted me to get her a big lug. Two, actually.
So I got her 2 big lugs. Come to find out, that’s about 60 pounds of tomatoes. Who knew?
Here’s what she did with them.
Ingredients
8 cups of fresh, ripe beefsteak tomatoes
1 medium onion, diced
8 cloves of garlic, coarsely chopped.
1 cup of fresh basil, coarsely chopped
2 tsp, fresh rosemary leaves, chopped
2 tsp salt
1 tsp, freshly ground black pepper
1/4 cup extra virgin olive oil
Instructions
Pre-heat oven to 375*.
Spray jelly roll pan with non-stick spray.
Coarsely chop tomatoes. Combine with other ingredients, toss to combine.
Pour into prepared pan. Spread mixture to single layer. Bake for approximately for 90 minutes, stirring half way. Bake until there is carmelization on the tomatoes and most of the liquids are absorbed. Tomatoes will turn a deep red color.
Transfer to a clean glass bowl and let sit at room temperature until cool. Cover and refrigerate for up to 4 days or freeze for up to 6 months.
Serving Suggestions
Toss with pasta. Grate parmesan cheese over top for a vegetarian entree.
or
Brown 2 pounds of lean ground beef. Add 1-1/2 to 2 cups of fresh sliced mushrooms. Add 1 large can (16 oz) of tomato sauce. Add approximately 3 cups of the Herb-Roasted Tomatoes. Simmer for about 1 hour until sauce thickens. Add salt and pepper to taste. Serve over pasta with freshly grated parmesan.
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Ingredients
- 1 package active dry yeast
- 5 – 5-1/2 cups all-purpose flour
- 1 cup Sourdough Starter
- 3 tbsp sugar
- 2 tbsp butter
- 1/2 tsp baking soda
- 1/4 cup yellow cornmeal
Instructions
In large mixer bowl, soften yeast in 1-1/2 cups warm water (110*). Blend in 2 cups of the flour, Sourdough Starter, sugar, butter and 2 tsp salt. Combine 1 cup of the flour and the soda; stir into flour-yeast mixture. Add enough remaining flour to make a moderately stiff dough.
Knead on floured surface until smooth (5-8 minutes). Place in greased bowl; turn once. Cover; let rise till double (1 – 1-1/2 hours).
Punch down; divide in half. Cover, let rest 10 minutes. Shape into 2 oblong or round loaves.
Place on greased baking sheet sprinkled with cornmeal. Cover; let rise till almost double (about 1 hour). Brush with water and make diagonal slashes across tops. Bake at 375* for 30 to 35 minutes. Remove from sheet, cool.
****
From The Mowry Cookbook.
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