This is a recipe for the most decedant and delicious Bread Pudding you will ever have. It comes from the County Line BBQ in Austin Texas. My favorite BBQ Restaurant in the whole world. This one makes about 15 servings so if you want to halve it go right ahead. But I make the whole thing as it freezes well and comes in handy for a quick dessert in a pinch.

Bread Pudding Ingredients

4.0 lbs. Coarsely chopped bread – approx. 2in. x 2in. x 1in. pieces
1 Teaspoon Ground Cloves
1 Teaspoon Ground Nutmeg
1 Tablespoon Ground Cinnamon
1.00 lb. Brown Sugar(2 ¼ cups, tightly packed)
.25 lb. Butter (Melted)
1 Quart Pasteurized Eggs
1 Quart Half & Half
1 Quart Heavy Whipping Cream
1/8 Cup Bourbon Vanilla extract
½ Cup Jack Daniel’s Bourbon (Use only Jack Daniel’s)*
15-16 oz. Raisins (*Depending on pack size 15-16 ounces.)

Bread Pudding Procedure

Step 1Sanitize all equipment and utensils prior to use.Pre-heat oven at 325°.Cut bread into squares. Place in large container and allow to “dry” during the remaining processing.Step 2In a large container, combine brown sugar, ground cloves, nutmeg and cinnamon. With a soft spatula, mix well until large lumps and dry seasonings are blended.Step 3Add pasteurized eggs, melted butter, half & half, heavy whip cream, bourbon vanilla and Jack Daniel’s.Using a wire whip, mix well until all brown sugar, etc… are blended.Step 4Add cubed bread to wet mixture. Using a soft spatula, gently mix bread cubes into the mixture.Half way through this process, add the raisins.Step 5Spray 4 inch deep full size hotel pan with spray release.Pour bread mixture into coated pan. Use a soft spatula to remove all ingredients from the container. Do NOT pat to level mixture. “Rock” pan back and forth to even mixture in the pan. The surface should remain “jagged”.Step 6Place immediately into the pre-heated 325° oven.Set a timer for 40 minutes. Reset for an additional 5 minutes if needed. Pudding is ready when a toothpick can be stuck in and pulled out of the middle of the pudding clean and moist.DO NOT OVER COOK OR THE PUDDING WILL BE DRY.

Bourbon Sauce Recipe

Tips Butter – 100% pure Grade A butter
Brown sugar – break up all clumps until final appearance is granular
Heavy whipping cream
Jack Daniels Bourbon (Only use Jack Daniels)

Yields 20 servings
2.00 lbs. – butter
2.00 lbs. – brown sugar
2 cups – heavy whip cream
1/3 cup – Jack Daniels Bourbon (Only use Jack Daniels)

Bourbon Sauce Procedure

Step 1Sanitize all equipment, utensils, etc… prior to use.Place heavy pan on burner at a medium heat setting.Melt butter – DO NOT BURNStep 2Break up brown sugar and slowly add to melted butter. Continue to whisk constantly until sugar is dissolved and mixture is smooth and almost at the point of simmering.DO NOT ALLOW SAUCE TO BOIL! IF THIS SAUCE HITS A SIMMER OR A BOIL, IT WILL THICKEN AND BECOME PRALINES. YOU DON'T WANT THIS THICK OF A PRODUCT.Step 3Slowly add the heavy whipping cream, continuing to stir the mixture as you do so.Blend well and immediately remove from heat.Step 4Add the Jack Daniels Bourbon.Whip final ingredient into mixture, mixing well and you are ready to rip.

From my honey Marla Vannice:

"Can’t remember where I got the original recipe but I have worked it over to be very low fat by using the ingredients in parenthesis. Still very good. Grainy, but moist.
Makes 12 full size muffins – I use mini muffins and get 18 or more."

Bran and Flaxseed Muffins

¾ c oat bran
½ c natural bran
½ c flaxseed
½ c flour
½ tbsp baking powder
1 tsp baking soda
¼ tsp salt
1 whole orange – washed and quartered
½ c regular brown sugar (or 1/3 c Splenda blend brown sugar)
½ c buttermilk (or dry – ½ c. water and 2 tbsp dry mix)
¼ c canola oil (or 1/3 cup unsweetened applesauce)
1 egg (or egg beaters)
¾ c raisins
In large bowl combine dry ingredients – set aside
In a blender: combine orange, brown sugar, buttermilk, oil and eggs – Blend well
Pour this mix into dry ingredients and mix well. Add raisins last.
Fill muffin tins ¾ full.
Bake 375 degree F
15-20 minutes or until toothpick inserted in center comes out clean.

I'm back. My sister has been with us the past few days and consequently I have been having fun rather than taking care of business. I am retired and I am allowed, right. Anyway, as I live in the Pacific Northwest where salmon is king I would be remiss if I didn't include some of my favorite salmon recipes. Here is the first.

Ingredients:

1 2lb salmon fillet, skin intact
1/3 cup fresh lime juice
2 tbsp chopped fresh dill
1-1/2 tbsp sugar
1 tsp each dry mustard, salt, and worcestershire sauce
dill mustard sauce, recipe below

Procedure:

Rinse salmon and pat dry. Press fingers lightly into the flesh to detect any remaining bones and remove any that are found. Place the salmon in a large plastic storage bag. In a small bowl or jar with lid, combine lime juice, dill, sugar, mustard, salt, and worcestershire sauce until well mixed. Pour over salmon, seal bag and refrigerate for at least an hour to marinate.
Meanwhile prepare dill sauce as follows; In a small bowl whisk together;
1/2 cup sour cream
1/2 cup spicy brown or dijon style prepared mustard
1/3 cup chopped fresh dill
transfer to a small serving bowl, cover, and refrigerate until ready to serve with salmon.

After salmon has marinated, heat broiler. Line broiler rack with a sheet of foil, grease foil or coat with nonstick cooking spray. Drain salmon and place skin side up on foil. Broil salmon 3"-4" from heat 5 mins. Carefully slide salmon toward one side, using foil carefully, to turn fillet over.
Continue to broil salmon another 8-12 mins or just until flesh is firm and lightly browned. Using foil, transfer salmon to serving platter. Remove foil from under salmon and surround with dill sprigs and lime wedges if desired and offer dill mustard sauce.

I have already posted the recipe for creme caramel so I thought it appropriate to include the recipe for creme brulle.

Creme Brulle
Creme brulle means burnt cream and once I tried it I had to develop a recipe and here it is. This is the basic recipe but you can add Kahlua or ameretto or just use your imagination and come up with some great flavors. It looks a lot harder than it really is so don't be afraid to try for your next dinner party.
Ingredients
6 large egg yolks
1 large egg
2/3 cups sugar
1-3/4 cups heavy cream
1-3/4 cups milk
2 tblsp vanilla
(here is where you can add different flavors)
1/4 cup raw or brown sugar
Preheat oven to 325d.
Whisk or beat yolks, whole egg, and sugar to a lemon color. In heavy pan heat cream and milk over medium heat to just boiling. stir in vanilla and/or any other flavorings until dissolved. Add milk/cream mixture in slow stream to egg mixture, whisking or beating until combine (be careful not to allow eggs to scramble here). Skim off any froth. Divide custard among eight flameproof ramekins and set in a roasting pan. Fill pan with hot water to reach halfway up ramekins. Bake 30-40 mins or until custard is set but still trembles, the secret to a creamy custard is to undercook it slightly. Allow to completely cool and then cover with plastic wrap and chill in the frig at least 4 hours, preferably overnight. Sift raw or brown sugar over each custard and burn with a torch or in broiler. If broiler is used set rack so custards will be 2"-3" from flame and preheat broiler. Set custards in oven for approximately 2 mins.....Yummm

Wanted to let you know if anyone wants to post recipes or stories or hints and tips write to me at sanfelipebob123@comcast.net and I will add you to the list of those who can submit posts. That way your stuff will be available for all to see without looking through the comments sections of the posts. Hope to hear from you soon.
BobC

Nothing compliments a good meal more than some bread. And sourdough bread is unmatched for taste and texture. Here is a simple recipe that you will enjoy. As this blog evolves I will add some more delicious recipes using sourdough starter.

Sourdough French Bread
Ingredients
6 cups flour
1 pkg. dry active yeast
1-1/2 cups warm water (about 110d)
1 cup sourdough starter (recipe follows)
2 tsp each salt and sugar
cornmeal
1/2 tsp cornstarch blended with 1/2 cup cold water
In a large bowl, (I use my KitchenAid with the dough hook installed) combine yeast and warm water; let stand until yeast softens (about 5 mins.). Add sourdough starter, 4 cups of the flour, salt, and sugar. Stir with the bread hooks until well blended. Cover with a clean cloth and allow to rise in a warm place until doubled, about 1-1/2 hours. Then stir in enough of the remaining flour, about 1-1/2 cups, to make a very stiff dough. Kneed in the stand mixer or by hand on a lightly floured board until smooth and satiny, adding more flour as needed to prevent sticking. Divide dough in half. For an oblong loaf, roll dough in a 14-inch log. for a round loaf shape each half into a smooth ball, pinching seam underneath. Set each loaf on wooden work board or a piece of stiff cardboard sprinkled with 1-1/4 cornmeal. Cover lightly and let rise in a warm place until puffy and almost doubled (about 1 hr. for large loaves and 45 mins. for smaller loaves. Adjust racks in oven so they are at the lowest two positions. Place a 12"x15" baking sheet on the higher of the racks as the oven preheats to 400d. Just before bread is ready to bake place a rimmed baking sheet on lower rack and pour boiling water to a depth of about 1/4" into the sheet. In a small bowl bring cornstarch mixture to a boil, stirring constantly; remove from heat and let cool slightly. Evenly brush cornstarch mixture over entire surface of each loaf. With a razor blade or very sharp knife, cut 1/2" deep slashes on top of loaves, make diagonal slashes on oblong loaves and tick tack patterns on round loaves. Slip loaves off the board or cardboard onto top baking sheet in oven. Bake in 400d oven for 10 mins; brush with cornstarch again. Continue to bake until loaves are golden brown and sound hollow when tapped, about 25 mins. more. Cool on racks.

Sourdough Starter
Ingredients
2 cups warm water (95d to 115d)
1 tblsp (1 packet) dry active yeast
2 cups all purpose flour
Put the water in a 2-quart glass or ceramic mixing bowl. Stir in the yeast and let dissolve, about a minute. Stir in flour until you have a smooth, sticky batter that pulls away from the sides of the bowl in strands. Cover bowl with plastic wrap and let the starter rest in a moderately warm
(75d) place for 3-5 days, until the surface is frothy. After the resting period stir starter until it has the smooth, medium-dense consistency of pancake batter. Transfer starter to a 2-quart or larger glass or plastic jar with a wide mouth lid (starter should take up no more than 2/3 of the jar as it will need space to grow). Refrigerate the starter until ready to use. When ready to use follow each recipe as to how to prepare the starter. Some will require that you take the starter out the night before and some will not. For each cup of starter that is used, stir in a cup of flour and a cup of warm water. Cover and let rest at room temperature before returning to refrigerator. You should use and replenish starter at least once a week or 10 days. If not remove a cup and add the flour and water as above. The starter can be frozen if you will not be using it for an extended period, if on vacation for instance. Just thaw it out at room temperature and proceed as usual. It is really fun to have your own starter and the dough it makes is a joy to work with.

An old fashioned and delicious french dessert Creme Carmel is fun to make and serve.

2/3 cup sugar
1/3 cup water
1 cup milk
1 cup heavy cream
4 egg yolks
1/2 cup caster or fine sugar
1 1/2 teaspoons vanilla extract
Special equipment: a pastry brush, 6 (4-ounce) ramekins

Preheat the oven to 325 degrees F.
Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

Just saying smoked sausage and chicken gumbo makes my mouth water. If it does the same to you here is a wonderful recipe that should do the trick in the real world.

3 tablespoons cooking oil

3 tablespoons flour

1 onion, chopped

2 ribs celery, chopped

1 green bell pepper, chopped

1 ten-ounce package frozen sliced okra

1 bay leaf

1 1/2 teaspoons dried thyme

1 teaspoon dried oregano

2 teaspoons salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper

1 3/4 cups canned crushed tomatoes in thick puree, (one 15-ounce can)

1 quart canned low sodium chicken broth

1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices

1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces

3/4 cup long grain rice

Directions
In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.

Country Cinnamon Bread, sounds delicious doesn't it. Well it is and here is the recipe.

Ingredients:
4 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
½ tsp cinnamon
2 cups brown sugar
1 cup shortening (I use butter flavored in all my baking)
1 Tbsp vanilla
4 eggs
1 cup buttermilk

Procedure:
Mix dry ingredients in bowl with whisk until well blended. Cream together sugar, shortening and vanilla. Add eggs 1 at a time, beating after each addition to blend well. Blend in buttermilk and add flour mixture beating until smooth and creamy. Make three layers of batter in each of 2 greased 4x8 loaf pan. Swirl in a mixture of 1 cup sugar and 3 tsp cinnamon between each layer. Sprinkle top layer with some of the same mixture. Bake at 375 for approximately 1 hour or until a toothpick inserted in middle of bread comes out clean.

Time for our first tips and hints:

General Shelf Lives For Common Items:

Flour unopened: up to 12 months. Opened: 6-8 months.
Sugar unopened: 2 years. Sugars do not spoil but eventually may change flavor.
Brown sugar unopened: 4 months. Confectioners sugar unopened: 18 months.
Solid shortening unopened: 8 months. Opened: 3 months.
Cocoa unopened: indefinitely. opened: 1 year.
Whole spices: 2-4 years. Whether or not opened.
Ground spices: 2-3 years. Whether or not opened.
Paprika, red pepper and chili powder: 2 years
Baking soda unopened: 18 months. Opened: 6 months.
Baking powder unopened: 6 months. Opened: 3 months.
Cornstarch: 18 months. Whether or not opened.
Dry pasta made without eggs unopened: 2 years.
Opened: 1 year. Dry egg noodles unopened: 2 years.
Opened: 1-2 months.
Salad dressing unopened: 10-12 months. Opened: 3 months if refrigerated.
Honey: 1 year. Whether or not opened.
Ground, canned coffee unopened: 2 years. Opened: 2 weeks, if refrigerated.
Jams, jellies and preserves unopened: 1 year. Opened: 6 months if refrigerated.
Peanut butter unopened: 6-9 months.Opened: 2-3 months.

CAST IRON SKILLET COOKING
Even though heavy iron cookware was first brought to North America by the early settlers of New England, none appreciate the pots and pans like the cooks of the South. Every home cook has at least one well-seasoned skillet they couldn't imagine cooking without, and many have corn stick and muffin pans, grill pans, and larger kettles or Dutch ovens, all made of heavy cast iron.
One of the reasons heavy iron is so highly valued is its cooking properties. Heat is evenly distributed and held, making it ideal for deep frying, searing and even baking. The versatility of the iron pot or skillet is unrivaled; use it on the stove top, grill, or in the oven. If you're still not convinced, check the price. An iron skillet will cost under $10, a fraction of the price of a comparable heavy aluminum or stainless steel pan, and it should last a lifetime.
Heavy iron cookware does have its drawbacks. The pots are quite heavy, often requiring two hands to lift, and might not be an option for cooks with physical limitations. They can become rusty if not properly cared for and seasoned regularly, a big challenge for many people.
To season a new iron pot, wash with mild soapy water, rinse and dry thoroughly, then coat the entire surface with oil or melted shortening, including outside and handles, and a lid if the pot has one. Once the entire surface is well-greased, place the pot in a 300° oven for about 30 minutes, with a baking sheet under it to catch any drips, then let it cool slightly; remove and wipe with paper towels. After each use, wash with mild soapy water and dry thoroughly, then add a little oil or melted fat to the pan and coat the inner surfaces completely.
If the pan ever begins to show signs of rusting or imparts a "metallic" taste, it will need to be reseasoned. Scour the pan well with steel wool and wash with soapy water. Rinse, dry thoroughly, then coat with shortening or oil and place in a 250° oven for about 2 hours. Wipe with paper towels to absorb any excess oil, and it's ready to use. Never put iron pots in the dishwasher.


The cast iron skillet was such an important part of those brave souls who settled this country and of the cowboys who tended the herds of cattle that I have gathered a number of easy and delicious cast iron skillet recipes. With blackberry season fast approaching up here the northwest I thougt it appropriate to include this recipe for blackberry cobbler in a cast iron skillet first.

6 to 8 cups fresh or frozen blackberries*
1 1/2 cups sugar
1/2 cup all-purpose flour
2 tablespoons fresh squeezed lemon juice
1 to 2 tablespoons blackberry liqueur, optional
Biscuit Topping (see recipe below)
Vanilla ice cream

*The amount of blackberries used depends on the size of your pan. If using a Cast-Iron Skillet, use 6 cups - 13x9-inch baking dish, use 8 cups.

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (this is to catch the blackberry juice that usually boils over from the baking dish or skillet).
If using fresh blackberries, wash, stem, and drain blackberries.
In a large bowl, combine sugar, flour, blackberries, lemon juice, and blackberry liqueur. Pour into prepared baking dish or skillet.

Bake, uncovered, 15 to 20 minutes or until hot and bubbly. When blackberry mixture is hot, remove from oven and spoon Biscuit Topping mixture onto the top in 10 to 12 large spoonfuls. Return to oven and bake another 20 to 25 minutes or until biscuits are lightly browned and a toothpick inserted in the center of one of the dumplings comes out clean. Remove from oven and cool on a wire rack for at least 10 minutes before serving. Serve either warm or room temperature. To serve, top with vanilla ice cream.
Makes 10 to 12 servings.
Biscuit Topping:
2 cups all-purpose flour
4 teaspoons baking powder
3 tablespoons sugar
1 teaspoon saltZest (peel) of 1 lemon
1/2 cup chilled butter, cut into 1/4-inch pieces
2/3 cup milk
1 egg, slightly beaten

In a large bowl, sift together flour, baking powder, sugar, salt, and lemon zest. With a pastry blender or two knives, cut in butter until particles are the size of small peas. Add milk and egg; stir with a fork just until blended.

Green Tomatillo Sauce is Marla’s favorite condiment so I perfected this recipe and she now has a constant supply to add to her eggs, chicken dishes, salads and whatever else she wants to put it on.

Ingredients:

½ cup salad oil
2 medium onions, chopped
1 large can (7oz.) diced green chiles
2 13oz. cans or about a dozen fresh tomatillos that have been shucked, pared and halved
1-cup chicken broth
3 tablespoons fresh limejuice
2 teaspoons dry crushed oregano
2 teaspoons sugar
1 tsp. Ground cumin

Procedure:

Heat the salad oil in a 3-4 quart saucepan over medium-high heat. Add the chopped onions and cook, stirring often, until soft (about 4 minutes). Stir in the remaining ingredients and bring to a boil, then reduce heat and simmer, stirring occasionally, for 25 minutes. Let sauce cool a little and the puree using a blender, immersion blender or food processors until most of the lumps are gone. Will keep in the refrigerator in a container with a tight lid for several weeks. Also freezes well so you can make a double batch like I do to guarantee I won’t run out.

My famous feanut butter chip chocolate cookies. Everyone I know loves this recipe and I know you will too.

Ingredients

¾-cup butter flavored crisco
1-1/4 cup packed brown sugar
2-tabelspoons milk
1-tablespoon vanilla
1 egg
1-3/4 cup flour
1 teaspoon each baking soda and baking powder
1/2 tsp cinnamon
1-cup semi-sweet chocolate chips
1 package Reese's peanut butter chips
1 cup toasted chopped cashews or almonds

Procedure:

Heat oven to 375d. Combine crisco, brown sugar, milk and vanilla in large
bowl. Beat at medium speed until creamy. Beat egg into mixture. Combine
flour, salt, baking soda, baking powder, and cinnamon in a small bowl with a
wire whisk. Add to creamed mixture and beat until smoothly blended. Add
chips and nuts and blend. Drop by rounded tablespoons onto ungreased cookie
sheet and bake in the 375d oven 8-10 mins. Cool on baking sheets 5 mins. and
transfer to wire racks to cool completely.

This Albondigas soup is very authentic . Albondigas means meatballs in Spanish. The secret to real albondigas soup is the mint and rice in the meatballs. This can be served as a starter dish or as the entrée. Either way it is delicious.

Ingredients:

2-tablespoons olive oil
1 large onion, chopped
1 large clove garlic, minced
½ cup tomato sauce
3 quarts chicken stock or beef stock
2 large carrots, sliced
½ lb. String beans, cut into 1-inch pieces
1-pound ground beef
1/3-cup raw rice
1 raw egg
½ cup chopped fresh mint leaves
½ cup cilantro
1-1/2 teaspoons salt
¼ teaspoon black pepper
1-1/2 cup frozen or fresh peas
Dried oregano, crumbled
½-cup chopped fresh cilantro

Procedure:

Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and saute until tender, about 5 minutes. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and string beans.

Prepare meatballs. Mix rice into meat, adding mint and parsley leave, salt and pepper. Mix. Add raw egg. Form beef mixture into 1-inch meatballs. Return soup to gentle simmer. Add meatballs to soup. Cover and let simmer for ½ hour. Add peas toward the end of the ½ hour. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Serve garnished with fresh chopped cilantro.

I have had a connection to Mexico all my life. My dad was a rancher and I grew up among the wonderful Mexicans who worked on the ranch. These were peaceful, happy, funloving and loyal people. Over the years many, many Mexicans, or Mexican Americans were my Dad’s best friends. I spent countless weeks in Baja on vacations or visits to friends and many weekends at the bullfights. Marla and I built a home in San Felipe in Baja and on the Sea of Cortez where we spent three winters. The home is now rented as we have decided to make Bellingham Washington our permanent home. But I marvel at my good fortune to be able to briefly live in a place that was so important to me as a child, teenager and young man. It is for this reason that I will be sharing a number of Mexican Recipes on this blog.


My Chile Verde

Chili Verde is my favorite Mexican dish and this is a recipe that I have
developed over many years of experimenting.

Ingredients

3 lb boneless pork roast, cubed into 1" pieces
2 tblsp olive oil
2 cups beef or chicken stock (see recipe in side dishes section)
1 6oz can diced ortega chiles
1 large onion, sliced
2 carrots, sliced
1 yellow chile, veins and seeds removed and chopped into small pieces
6 tomatillos, quartered
2 garlic cloves, chopped
4 celery stalks, chopped and leaves included
2 tblsp cumin
2 tblsp Mexican oregano
2 tblsp fresh lime juice
1 green bell pepper cut into 2” strips

Dredge cubed pork in flour which has been seasoned with salt and pepper, lawry’s seasoned salt and cumin to taste. In a large stock pot brown pork in olive oil until all sides are seared. Add chicken stock to cover pork and bring to a boil. Reduce heat and simmer until pork is very tender, about 1-1/2 hour.
Add remaining ingredients and bring to boil. Reduce heat and simmer for about 1/2 hour until veggies are tender but not overdone. Add chicken stock if needed. Serve with tortillas and/or rice and beans.

This is one of the best recipes I have found for delicious onion soup. It can be a great starter or a stand-alone entree.

Golden Onion Soup

Ingredients:

1-tablespoons canola or vegetable oil
4 large onions, thinly sliced
pinch sugar
1-tablespoons balsamic vinegar
4 cups meat, chicken, or vegetable broth (recipes follow)
4 thick slices day old french or sourdough bread, crusts removed
½-cup grated parmesan or gruyere cheese

Procedure:

Heat oil in a large saucepan over medium-high heat. When oil is hot, add the onions and reduce heat to medium; saute onions, stirring often, until they are very soft and limp, about 30 mins. Add the sugar and balsamic vinegar and continue sauteing, stirring often, until the onions turn caramel brown, about 10 mins more.

Pour the broth into the onion mixture and bring to boil over medium-high heat. Reduce heat to medium-low and simmer gently to allow the broth to absorb the flavor of the onions, about 20 mins.

Heat the broiler.

While soup is simmering toast bread. When the soup is done, spoon it into 4 large, ovenproof soups bowls. Top each serving with a slice of the toast and sprinkle evenly with the cheese. Place bowls on a baking sheet and carefully place them under the broiler, watching constantly until the cheese is bubbly, bout 2 mins. Serve immediately.


basic vegetable broth
Ingredients
4 cups water
4 large carrots, scrubbed, trimmed, and cut into 1" chunks
2 leeks, white plus 2" green, washed and chopped'
1 large onion, peeled and quartered
1 shallot, peeled and quartered
1 celery stalk, including leaves, washed and coarsley chopped
2 bay leaves
Put the water in a large stockpot and add remaining ingredients. Bring to boil over high heat. Cover and simmer over medium-low heat for at least 1 hour. Strain through a fine sieve, pressing the vegetables through the mesh into the broth if desired. Transfer the broth to storage containers and store in the fridge if you will be using it within 3 days. Any of the broth that will not be used in that time should be frozen as described in the meat broth recipe.

Basic Chicken Broth
Ingredients
2-1/2 quarts cold water
6 large carrots, thinly sliced
3 large celery stalks, thinly sliced, leaves included
3 parsnips, sliced
1 large onion, chopped
1 medium turnip, chopped
2 garlic cloves, chopped
10 sprigs fresh parsley
4 sprigs fresh dill (optional)
1 3-1/2 to 4 lb. roasting chicken, quartered
1-1/2 tsp salt
In large stockpot, heat chicken and water to boiling, skimming off foam as it forms. Reserve 2 cups carrots; add remaining carrots and rest of ingredients along with a little freshly ground black pepper. Bring to boil and then simmer at least 1 hour. Remove chicken to a plate to cool; when cool enough to handle remove meat from bones and shred into bite size pieces. Reserve chicken meat for other uses. Put bones and skin back into stockpot and simmer an additional 1 to 1-1/2 hours. Strain through a sieve into a large bowl, pressing on solids to extract as much liquid as possible. Refrigerate for 3 hours or overnight to allow the fat to rise and solidify. Skim off congealed fat that forms on top and discard or save for later use. If you will be using the broth within 3 days return to refrigerator or freeze as described in Meat Broth recipe if using later.

Basic Meat Broth
Ingredients
1 carrot, peeled and sliced
1 medium onion, peeled and chopped
2 stalks celery, chopped
1/2 red or yellow bell pepper, cored and stripped and chopped
1 small potato, peeled and chopped
1 fresh, ripe tomato, chopped
5lbs. assorted beef, veal, or chicken if desired, of which no more than 2
lbs can be bones
Put all ingredients in a large stockpot. Add enough water to cover by 2". Seth the cover askew, turn on the heat to medium and bring to boil. As soon as the liquid starts to boil, slow it down the gentlest of simmers. Skim off the scum that floats to the surface while the broth simmers, this will happen abundantly at first and then tapering off. Simmer for at least 3 hours. Filter the broth through a large wire strainer lined with paper towels, pouring it into a ceramic or plastic bowl. Allow to cool completely, uncovered. When cool, place in refrigerator for several hours, or overnight until the fat comes to the surface and solidifies. Scoop off fat and discard. If you will be using the broth within 3 days return the bowl to fridge. If you expect to keep it longer than 3 days, freeze as described below; It is impossible to over emphasize how convenient it always is to have frozen beef, chicken, or vegetable broth available when you love to cook as I do. The most practical method is to freeze it in ice cube trays. Then unmold it as soon as it is solid and transfer the cubes to airtight plastic freezer bags. Be sure to freeze the cubes in quantities that lend themselves readily to you recipes so you will not thaw more than needed.

I had my first tiramisu at a place in the Gaslamp District of San Diego. It was so good that as I traveled I tried to find a place that served as good a tiramisu as Mama Anna’s. I could not so I worked and worked until I perfected my own recipe that I think is the best. This recipe calls for ameretto but it can be used for any flavor you want, such as kahlua or raspberry, just add flavored liqueur to satisfy your craving.

Tiramisu

6 egg yolks
¾-cup sugar
2/3-cup milk
1-lb mascarpone cheese
1-1/4 -cups heavy whipping cream
½-teaspoon vanilla
¼-cup cold espresso
2-tabelspoon Ameretto or your favorite flavored liqueur
1-tablespoon cocoa
1 angel food or sponge cake that has been frozen and sliced thinly
¼-cup finely grated semi-sweet chocolate

Procedure:

In a saucepan, beat egg yolks and sugar with electric mixer or whisk until well blended and lemon color. Beat in milk and bring mixture to just boiling over medium heat, stirring constantly. Reduce heat and continue boiling and stirring for 1 minute. Remove from heat, cover with plastic wrap, and refrigerate at least 1 hour.

After the egg yolk-milk mixture has cooled mix in the mascarpone cheese and blend well. Beat whipping cream and vanilla together until stiff; fold with a spatula the cheese-egg yolk mix into the whipping cream. Mix together the ameretto, espresso and cocoa. In a 13"x9" serving dish layer 1/2 of the lady fingers or make a layer of the thinly sliced sponge cake. Brush or drizzle with 1/2 of the Ameretto mixture. Repeat. Cover and refrigerate at least 8 hours, preferably overnight. Sprinkle with grated chocolate and serve.

These go perfectly with Osso Buco, and anything else for that matter. My mouth is watering right now just thinking about them.

Garlic Mashed Potatoes

Ingredients

6 medium potatoes, russet or white rose or yukon gold
1 4oz. pkg. cream cheese
1 4 oz. tub sour cream
1/2cup shredded chedder cheese
2-4 cloves garlic, crushed (amount of garlic depends on taste)
salt and pepper to taste

Peel and quarter potatoes and boil in water until tender. Drain water from potatoes in collander and return to pan. Add cream cheese, sour cream, garlic, salt, and pepper. Mash to desired consistency then place in baking dish, add chedder cheese and bake at 350d for 30-40 mins. until hot and cheese is melted.

Here is the osso bucco recipe. It is soooo good and relatively easy.

Osso Buco

Osso Buco means, “bone with a hole in it”. This recipe comes from Marcella Hazan. I tinkered with it until I think I got it just right. I tried to find osso bucco as good as this in Rome but was not able to so I guess this is pretty good.

Ingredients:

½ cup flour
1-teaspoon salt
½-teaspoon ground black pepper
5-tablespoon olive oil
4-center-cut slices veal shanks, about 1-1/2" thick and tied around with string
1-cup each diced yellow onion, carrot and celery
2-1/2-teaspoon finely minced garlic
2-bay leaves
¾-cup white wine
2-eatspoon grated lemon zest
¾-cup beef stock (see side dishes section)
1 28oz can plum tomatoes, drained
1-teaspoon each fresh thyme and rosemary
1-atblespoon plus 1 tsp chopped fresh flat-leaf parsley

Procedure:

Preheat oven to 350degrees.

Mix flour with dash of the salt and pepper and place on a plate. In a heavy ovenproof skillet with a tight fitting lid and large enough for all the veal shanks, heat 3 tablespoons of the olive oil. Dredge the shanks in flour, coating each side well and shaking off the excess. Place the floured shanks in hot but not smoking oil and sear until well browned, about 3 mins. per side: set aside. Add remaining oil to the skillet and when hot add onion, carrot, celery, 2 tsp garlic, bay leaves and tsp of salt. Cook until golden, stirring occasionally, about 8 minutes or until veggies are tender but not burned. Add white wind and 1 tsp lemon zest. Stir and scrape the bottom of the pan to deglaze.

Cook until half, about 5 mins, reduces wine. Put drained tomatoes and beef stock into the skillet with the rosemary and thyme a little more salt. Cook, stirring occasionally, for 5 mins. Return shanks to skillet (liquid in skillet should come about 2/3 thirds of the way up the shanks, if not add some more beef stock or water). Cover with the lid and braise in the oven, turning the shanks every 30 mins, for about 2-1/2 hours, adding beef stock or water as needed. When shanks
are done they should be extremely tender and the meat should be starting to come away from the bone. Place shanks on a large platter and cover with foil until ready to serve. Cook the sauce over medium heat to thicken, about 10 mins. and season to taste. To serve remove the strings and cover the shanks generously with sauce. Offer garlic mashed potatoes or risotto milanese, both recipes in the soups and vegetables section, as an accompaniment.

This is the perfect finish to the apple dumplings. When you have eaten one of them with the caramel sauce and a little vanilla ice cream you might as well head on up to heaven because it will never get any better.

JULIA CHILD’S CARAMEL SAUCE

This is the best Carmel sauce you will ever make and it keeps for weeks in an airtight container in the fridge. Serve it cold or warm it in hot water.

TO MAKE CARMEL

Ingredients

1cup sugar
1/3cup water



Have a large pan of water at your side. In a heavy 6-cup saucepan that has a tight fitting lid, blend sugar and water. Bring to simmer. Remove from heat and swirl the pan by its handle to be sure that the sugar has dissolved completely and that the liquid is perfectly clear. Cover the pan tightly and boil the syrup for several minutes over moderately high heat---keep peeking, after a minute or so, and boil until bubbles are thick. Uncover pan and continue boiling, swirling the pan slowly by its handle a few seconds more, until it is a light caramel brown, then remove from heat and continue swirling, it will darken more. When it has reached your desired caramelization set the bottom of the pan in the cold water to stop the cooking.

TO MAKE CARAMEL SAUCE

Caramel from the above recipe
1cup heavy cream
2tsp pure vanilla extract
Pinch of salt

When the caramel has cooled but is still liquid, blend in the cream, whisk will partially congeal the caramel. Simmer, stirring, for several minutes over moderate heat while the caramel dissolves. Remove from heat, stir in the vanilla and salt. Serve warm or cold. If you wish you can prepare ahead-of-time and store in a covered jar in the fridge for weeks. To serve warm of liquefy, heat the jar in a pan of simmering water.

Here is the recipe that Marla referred to in her comment to the previous post.This was the dessert that followed the osso bucco and garlic mashed potatoes that comprised the first dinner I prepared for her. I guess it set the hook pretty good, that was in 1999 and she and I are still in love.

The Best Apple Dumplings in the Universe

I experimented and experimented until this recipe evolved. If you aren't crazy about these you must be dead.

Ingredients for 6 Dumplings:

Make pastry according to the recipe which follows and then;
boil together for 3 minutes...
1-cup sugar
2-cups water
3-tablespoons butter
3-tablespoons vanilla
¼-tsp cinnamon

Place a peeled and cored apple on each of six 7" squares of the pastry. Fill each apple cavity with a mixture of;
1/2-cup sugar
1-1/2 tablespoons cinnamon
Dot each apple with tablespoons of butter. Bring the opposite ends of the pastry over the apple. Overlap, moisten and seal. Lift carefully, place a little apart in a baking dish. Pour the hot butter-sugar syrup around the dumplings. Bake at 425d for 40-45 minutes or until crust is nicely browned and apples are cooked through (test with a fork). Serve warm with the syrup and, if desired, cream or whipped cream or ice cream.


Pastry for Apple Dumplings

Ingredients for 6 dumplings

2-cups flour
1-teaspoon salt
2/3-cup butter-flavored crisco
5-7-tablespoons ice cold water

USING A PASTRY BLENDER
In a medium bowl, combine flour and salt. Using a pastry blender (or a fork), cut shortening into flour until mixture resembles coarse crumbs. Sprinkle flour mixture with the cold water, 1 tablespoon at a time, while tossing and mixing lightly. Continue to add water while tossing until just moist enough to from a ball when lightly pressed together (too much water causes dough to be sticky, too little water causes edges to crack and pastry to tear easily while rolling). Wrap dough in plastic wrap and refrigerate for about half an hour. Shape dough into 6 equal balls and roll out to 7" squares 1/8" thick. Proceed with the Apple Dumpling recipe.

USING A FOOD PROCESSOR
Place the flour and salt in the processor bowl equipped with the metal blade. Pulse several times to mix. Add shortening and process 20-30 seconds until mixture resembles coarse crumbs. With the processor running, add minimum amount of water (5tblsp) through the feeder tube. Process 20-30 seconds until a ball forms, adding water if necessary (if ball doesn't form in 30 seconds, remove dough and form into ball by hand). Wrap dough in plastic wrap and refrigerate 30 minutes. Shape dough into 6 equal balls and roll out into 7" squares 1/8" thick. Proceed with Apple Dumpling recipe.

Welcome

Good food has always been important to me. My fondest memories of childhood are of those times when I would hang around the warm kitchen while my mother would go about the business of cooking great tasting meals for me and Dad and my 3 sisters and brother. Mom wasn't what one would call a gourmet chef but rather a meat and potatoes cook but her meals were always wonderful.

So I learned from my mother that taste is what is important in a meal, not how fancy you make it. I would sometimes take over the task of cooking for the family and I just loved it. After I married and created a family of my own I enjoyed doing more and more of the daily cooking using my mother's meat and potatoes style. As I continued down life's path I evolved into a more experimental and daring type of cook until cooking had become more than a hobby but a passion. I love nothing more than to create a meal or some sweets and then watch as my friends and family enjoy what I have created. I always add that secret ingredient, love, that makes food taste just a little better.

Over the years I have found many wonderful recipes and have adapted some to meet my cooking style and have developed many more myself. I put together a cookbook in 2000 and am now in the process of updating and adding to the cookbook. I hope this blog will become a place where recipes can be shared, stories told and hints and secrets divulged.

Bob Currie