Thursday, March 9, 2017

Black bean soup

Black Bean Soup

·       1 bag of dried black beans
·       1 can crushed tomatoes (16 oz or more)
·       1 bunch cilantro, minced
·       6 cloves garlic
·       2 tablespoon chili powder
·       2 tablespoons cumin
·       1 tablespoon salt
·       2 chili peppers, chopped
·       1/4 stick of butter (or corn oil if preparing Vegan)
·       juice from 2 limes (2 teaspoons)
·       1 beer (Dos Equis preferred)
·       1/2 cup sweet peppers, chopped
·       2 red onions, minced
·       1 fresh tomato, diced
§       optional sour cream

clean beans in cold water
soak for a minimum of 3 hours in warm water
sauté half the cilantro, cumin and chili powder in butter
add beans, garlic, 1& 1/2 onion, all the peppers to the sauté
cover with bean liquid to 2" over the top
in a separate pot, cook canned tomato, the rest of garlic, cumin and chili powder, all the lime juice and beer in the remainder of the bean liquid
cook both at medium heat till the beans reach the desired tenderness
combine both mixtures in a large pot and cook at low for 1 hour
taste and add more salt if needed

Serve with a mixture of onions, cilantro, fresh tomatoes and sour cream

Monday, March 6, 2017

never wrote it down

for 1 pound pasta

·       16 oz clams (frozen, fresh OR canned) whole and chopped
§       if frozen or fresh, add  6 oz of clam juice
·       1/2 red onion, minced
·       1 oz canned anchovies
·       2 oz capers with half the brine liquid
·       1 tablespoon parmesan cheese plus enough to sprinkle on top
·       1 teaspoon dry oregano
·       2 cloves garlic, minced
·       1 red pepper, minced
·       1/2 teaspoon dry crushed red pepper
·       1 cup white or rose wine
·       olive oil to sauté garlic, anchovies and peppers
·       parsley, minced to sprinkle on top

sauté onion, pepper, anchovies and garlic in olive oil
onion should be just translucent
add capers and half the liquid from the jar
add clam juice (from cans or separate jar) and wine
steam clams as the liquid reduces to 3/4 of the volume
add clams to the reduced liquid and turn off heat
add parmesan cheese and mix well
cook the linguine to the desired tenderness (do not salt water)
add 1 cup of the pasta water to the clam sauce and bring to a simmer
drain the pasta and add some clam sauce (without clams) and mix
plate the pasta with a ladle of sauce

top with cheese, then parsley

Monday, January 2, 2017

searching looking for my blueberry buckle recipe and find it not posted!

a favorite from childhood:

My Blueberry Buckle

For the cake:
·       2 cups cake flour
·       1 teaspoon baking powder
·       1/2 teaspoon kosher salt
·       1/2 teaspoon ground cinnamon
·       1/2 teaspoon Rosemary, finely minced
·       4 ounces butter, room temperature
·       3/4 cup raw sugar
·       2 large eggs
·       1 teaspoon lemon juice
·       1/2 cup whole milk
·       16 ounces fresh whole blueberries
For the topping:
§       1/2 cup sugar (white works best)
§       2/3 cup flour
§       1/2 teaspoon freshly ground cinnamon
§       2 ounces butter, chilled and cubed
§       2 ounces butter room temperature

For the cake:
Preheat the oven to 375 degrees F.
butter the sides of Spray a 9 by 9-inch glass baking dish, set aside.
whisk together flour, baking powder, salt and ground ginger. Set aside.
Whisk the butter and sugar until light and fluffy, about 1 minute.
Whisk in eggs and lemon juice
Mix flour then milk in 1/3 increments until everything has combined.
Stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping:
In a small bowl combine the sugar, flour, thyme and nutmeg.
Add the butter and Mix into the dry ingredients until the mixture has a crumb-like texture.
Sprinkle the mixture on top of the cake.

Bake for 35 minutes or until golden in color.

Cool for at least 10 minutes before serving.

The Greek cookie most requested from me - kourambiedes

These are beautiful cookies - i make them a bit sweeter and heavier than the original and these are my most requested:

(Joe's version)
makes 4 to 6 dozen cookies

·       1 pound sweet (unsalted) butter - room temp
·       1 cup raw sugar (less ¼ cup for less sweet cookie)
·       1 tablespoon TANG (this primarily adds acid, not flavor)
·       4 teaspoons vanilla
·       2 tablespoons fresh orange zest
·       1 tablespoon fresh lemon zest
·       2 teaspoon anise flavor
·       1 teaspoon orange flavor
·       4 eggs (use fewer eggs for lighter, crumblier cookies)
·       3 cups pecans, chopped fine
·       2 teaspoons water
·       4 or more cups flour, added in ¼ cup increments
·       powdered sugar to finely coat the cooled cookies

whip the butter
Add sugar and TANG to the whipped butter and whip till fluffy.
Add zests, nuts, vanilla, orange and anise flavor and whip again
add water to eggs and whip in a separate bowl
change to a beater bar and slowly add flour, mixing with portions of eggs
slowly beat until the mixture begins to clump on the beater bar
(more flour may be needed)
roll the dough into 1 inch balls and place on a lightly greased cookie sheet
squash the balls using a smooth wetted glass or metal object

bake for 20 minutes at 350º F, but check after 15 minutes.
The cookies will have the edges just brown.
They must cool before removing from tray.
Place on tray and cover with powdered sugar.
Eat at room temperature.