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Serves 8 1/2 cup butter 2 cups rice 4 cup boiling chicken broth 1/2 cup finely chopped onion 1 large bay leaf
Melt butter in heavy casserole pot.
Add onion, rice and bay leaf.
Sauté over med heat for 5 minutes or until rice begins to
turn golden. Add boiling
broth and stir. Cover
and simmer for 20 minutes.
Allow to stand 5 to 10 minutes longer. Remove bay leaf before
serving.
1 1/2 cups rice 2 1/4 cups cold water
Rinse rice; drain and add to saucepan.
Add water and let soak 30 minutes.
Bring to boil.
Cover and cook 10 minutes over med-high heat.
Reduce heat to lowest setting and simmer 5 minutes.
Remove from heat and let rice rest, covered, 5 minutes.
Fluff rice gently and serve.
Serves 4
Aunt Mildred 4 baking potatoes, peeled
and cut into 1-inch pieces 1/2 cup butter, melted 1/4 cup flour 1/4 cup Parmesan cheese,
grated dash pepper 1/2 teaspoon salt
Mix cheese, flour, salt and pepper in a small bowl.
Dry potatoes and put in a large bowl.
Toss potatoes with melted butter.
Stir in flour-cheese mixture.
Butter large glass baking dish and add potatoes.
Bake in preheated 375-degree oven for 1 hour or until golden
brown.
Serves 8-10 3 pound yams (orange flesh) 2 eggs 3/4 cup brown sugar 1/2 cup butter, melted 1 teaspoon salt 1 teaspoon. cinnamon (orange juice) 1 cup pecan halves
Peel yams and but into 2-inch pieces. Cover with salted water in a
saucepan. Bring to a boil; reduce heat to a simmer and cook until
fork very tender, about 20 to 30 minutes. Drain and mash. Beat in
eggs, 1/4 cup brown sugar, 1/4 cup melted butter, salt and cinnamon.
If yams seem dry, beat in orange juice until moist and
fluffy. Spoon mashed
yams into a 2-quart baking dish.
(Refrigerate if you wish Before baking, arrange pecan halves on top; sprinkle with remaining ½ cup brown sugar and drizzle with remaining ¼ cup melted butter.
Bake, uncovered, in preheated 375-degree oven for 20 minutes, or
until heated through. Serves 4 Note: Directions in the boxes are for fried rice with shrimp. Without boxes is the fried rice with ham recipe. 5 cups cold cooked rice (see
below) 1 cup small raw shrimp,
cut lengthwise) 1 teaspoon baking soda 1 teaspoon salt 5 tablespoons peanut oil 2/3 cup diced smoked ham or
Chinese pork 3 eggs ½ cup frozen peas ½ teaspoon salt 2 tablespoons oyster sauce 1 cup fresh bean sprouts,
rinsed ½ cup chopped green onion
Rice:
Rinse 2 cups of rice until water runs clear; drain. In saucepan,
boil 4 cups water; add rice. Cover and cook over lowest heat for 20
minutes. Cool completely, uncovered, in broiler pan. Refrigerate
overnight. Flake rice so grains don’t stick. Measure rice for the
above recipe and chill. Combine shrimp with soda
and salt and let stand 15 minutes. Rinse thoroughly in cold
water and pat dry on paper toweling.
Heat oil in heavy non-stick skillet until almost smoking. Add
shrimp and sauté 30 seconds. Remove from heat, drain and return
drippings to skillet.
Heat oil in skillet until almost smoking and add ham to just heat
through, stirring. Add rice, stirring rapidly, and cook until heated
without browning.
Do the following quickly: Make a well in center of rice and add
eggs, stirring constantly. When they have a soft scrambled
consistency, start incorporating the rice, stirring in a circular
fashion. When all rice and eggs are blended, add peas and salt, stirring. Stir in oyster sauce and cooked shrimp, tossing the rice over and over to blend everything. Stir in sprouts and cook, stirring and tossing, about 30 seconds. Add green onion and serve immediately.
Serves 4 4 large Russet or Yukon Gold
potatoes, scrubbed, dried and rubbed lightly with vegetable oil ½ cup sour cream ½ cup buttermilk
2 tablespoon unsalted butter
½ teaspoon salt ground black pepper Optional Garnishes: 4 ounces sharp cheddar cheese, shredded (about 1 cup) and/or 1 to3 medium scallions, white and green parts sliced Adjust oven rack to upper middle position. Preheat to 400-degrees. Bake potatoes on foil-lined baking sheet, about 1 hour or until tender. Cool for 10 minutes on wire rack.
Cut a shallow 2-inch wide strip off of the top of each potato (these
will become scoops). Spoon the flesh of the potatoes and the flesh
of the scoops into a medium bowl leaving 1/8 to ¼-inch of the flesh
and skin to form the shell.
Lightly brush scoops with olive oil and sprinkle the scoops
and inside of the shells lightly with coarse salt; return scoops and
shells to the baking sheet. Bake 10 to 20 minutes to crisp. Check to
see that scoops are not burning. Meanwhile, mash the potatoes with
the sour cream, buttermilk and butter. Add additional salt and
pepper to taste.
Fill the shells with potato mixture and return to baking sheet.
Broil until spotty brown and crisp on top, 5 to 10 minutes. Garnish
with cheese and/or green onion. Serve each scoop buried half-way in
the mashed potatoes. Variations: Pepperjack cheese and bacon Monterey Jack and ¼ cup
pesto 4 ounce smoked salmon and 3
tablespoon minced chives
Indian spices and peas: Sauté 1 medium onion chopped fine, 3 to 4
minutes. Add 1 teaspoon mashed gingerroot, 3 mashed garlic cloves, 1
teaspoon each: cumin, coriander and ¼ teaspoon each: cinnamon,
turmeric and cloves. Cook 30 seconds. Off heat, stir in 1 cup thawed
frozen peas. Omit cheese
and butter.
Serves 4
6 truffle oil or melted butter Optional: shredded cheese,
or sliced truffles, or herbs salt and pepper
Peel potatoes (don’t wash).
Slice with 2 to 3 mm blade of food processor.
Dry with paper toweling.
Melt oil into bottom of small, non-stick, frying pan with
rounded sides.
Arrange largest potatoes on the bottom.
Begin by placing one slice in center of pan. Overlap a circle
of potatoes slices around it. Overlapping in opposite direction,
arrange a second circle around the first.
Continue to the rim of the pan.
Drizzle 1 teaspoon oil. Lightly salt and pepper. (Sprinkle
with cheese, truffles or herbs.)
Repeat layering of potatoes, reversing direction, sprinkling
oil, salt, pepper and optional additions. Fill pan completely,
allowing potatoes to form a ¼ to ½-inch dome in the center.
Butter bottom of a heavy saucepan and press it down hard on top of
the potatoes. Cook over medium to medium-low heat for about 20
minutes. Bottom should
be browned. To turn the potatoes, flip over onto plate and gently
slide back into the pan.
Press down with saucepan. Cook for another 20 to 25 minutes.
(Instead of stovetop, this recipe can be baked at 450-degree
oven on bottom oven rack.)
Press down again before unmolding.
Gently tip the pan to remove excess oil.
To unmold, flip onto plate.
Slide onto cutting service and cut potato cake into wedges.
(To keep warm, cover loosely with foil and set in 120-degree
oven. It will keep for ½
hour.)
Serves 8 4 medium yams, cooked 3 tablespoons brown sugar ½ teaspoon nutmeg ½ teaspoon salt ½ teaspoon cinnamon 4 to 5 tablespoons butter,
melted ¼+ cup can evaporated milk 1 to 2 eggs, lightly beaten Topping: ¾ cup corn flakes, crushed ½ cup pecans, chopped 3 tablespoons brown sugar ½ stick butter, melted
Remove peel and whip potatoes in mixer. Mix in all ingredients
except eggs and topping.
Adjust seasoning to taste and milk to desired consistency. Stir in
eggs gradually. Pour
into buttered baking dish.
Mix together all topping ingredients and spread over potatoes.
Bake in preheated 350-degree oven for 30 minutes, uncovered.
Serves 6 to10 Grace the Table by Aexander Smalls and Harper Collins 1 pound small white beans ½ cup onions, finely chopped ½ cup celery with leaves,
finely chopped ¼ cup green bell pepper,
chopped 1 tablespoon garlic, minced 3 tablespoons olive oil 1 16-ounce can tomato sauce ¼ cup dark brown sugar ¼ cup thick molasses 1 tablespoon dry mustard 3 tablespoons Worcestershire
sauce ½ teaspoon ground cloves 2 bay leaves 1 teaspoon salt 1 teaspoon pepper 1 teaspoon fresh thyme 1 pound slab bacon, diced
small Yukon Gold potatoes, unpeeled olive oil salt and pepper Cut potatoes into wedges: about 1-inch thick at bottom and 3-inches long. Toss with olive oil. Sprinkle with salt and pepper. Spread out on baking sheet covered with heavy foil. Bake in preheated 400-degree oven for about 30 minutes, or until the potatoes are golden brown.
Serves 8 Cook’s Illustrated (adapted) 1 14-ounce can S&W Stewed
Mexican Tomatoes 1 medium onion, chopped 3 medium jalapeno chilies 2 cups long-grain rice 1/3 cup corn oil 3 medium garlic cloves,
minced 2 cups low-sodium chicken
broth 1 tablespoon tomato paste salt to taste ½ cup minced fresh cilantro
leaves 1 lime, cut into wedges
Drain liquid from stewed tomatoes and discard. Chop tomatoes in food
processor leaving some small pieces. Add tomatoes and process
leaving some small pieces. Transfer mixture to measuring cup. Add
water if necessary to make 2 cups liquid. Remove ribs and seeds from
jalapenos; Mince.
Place rice in large fine-mesh strainer and rinse under cold running
water until water runs clear, about 1 ½ minutes. Shake rice
vigorously in strainer to remove all excess water.
Heat oil in large heavy-bottomed oven safe 12-inch straight-sided
sauté pan or Dutch oven with tight-fitting lid over medium-high
heat, 1 to 2 minutes. Drop few grains rice in oil; if grains sizzle,
oil is ready. Add rice and chopped onions and sauté, stirring
frequently, until rice is light golden, about 6 to 8 minutes. .
Reduce heat to medium, add garlic and 2/3 of diced jalapenos; cook,
stirring constantly, until fragrant, about 1 ½ minutes. Stir in
tomato-onion mixture, chicken broth and tomato paste.
Add salt to taste. Bring to boil. Cover pan and transfer to
middle rack of a preheated 350-degree oven. Bake until liquid is
absorbed and rice is tender, about 25 minutes.
Stir rice after 12 minutes.
Stir in cilantro and reserved minced jalapeno. Serve immediately,
passing lime wedges separately.
Serves 2
1 large Yukon Gold or russet
potato, washed, not peeled 2 tablespoon green onion,
sliced 1 egg, beaten 1 tablespoons seasoned bread
crumbs 1/2 teaspoon each salt and
pepper vegetable oil
Finely shred potatoes over a large bowl of cold water. Let stand for
30 minutes.
Drain potatoes and pile into the center of a clean
kitchen towel.
Twist the ends of the towel to squeeze out excess potato water.
Return potatoes to dry bowl. Add eggs, bread crumbs, salt, pepper
and green onion; mix well.
Heat oil in large frying pan over medium-high heat. Drop 4 patties
of potato mixture in pan. Flatten slightly. Cook until edges are
crisp and well browned and undersides are golden brown, about 5 to 7
minutes per side. Transfer to paper towels to drain briefly. Serve
hot.
olive oil Kosher salt (minced rosemary) optional
Cut potatoes in half lengthwise and add to bowl.
Drizzle olive oil and shake to coat the potatoes.
Add salt and (rosemary) and shake.
Pour out onto well oiled foil, parchment or Silpat; arrange
cut side down. Roast in
preheated 400-degree oven for 35 minutes or until potatoes have
browned on bottoms.
Serves 6 2 ¾ cup unsweetened coconut
milk, shake well before opening can ¼ cup water 1 ½ teaspoon salt 1 ½ cups long-grain white
rice or jasmine rice garnish: 2 tablespoons
sweetened coconut, toasted
Bring to boil coconut milk, water and salt. Add rice.
Simmer covered for 20 minutes.
Remove from heat and let sit for 5 minutes.
Garnish with toasted coconut.
Serves 6 to 8 Bon Appétit 3 pounds Yukon Gold, each about 3 inches in diameter ½ cup finely chopped chives or green onion tops ½ cup chopped parsley 2 tablespoons drained capers 3 tablespoons white wine vinegar 1 tablespoon caper liquid from jar 1 teaspoon coarse-grained Dijon mustard ½ cup extra-virgin olive oil
Cook potatoes in
large pot of boiling salted water until just tender, about 15
minutes. Drain, cool 30 minutes and peel, if desired. Cut into
½-inch thick slices. Place potatoes in large bowl. Add chives,
parsley and capers.
Combine vinegar,
caper liquid and mustard in small bowl. Whisk in oil. Season
dressing to taste with salt and pepper. Pour dressing over potatoes;
toss gently. Season with salt and pepper. (Can be made 2 hours
ahead. Let stand at room temperature.)
Serves 6 to 8 Adapted from William Sonoma Kitchen
1 ½ pounds Yukon potatoes, peeled and sliced ¼- inch thick
2 garlic cloves
4 tablespoons butter
1 tablespoon chopped parsley
1 teaspoon minced thyme or oregano
1 ½ teaspoons Liquid Smoke salt and pepper
Cook potato slices in boiling, salted water until slightly softened,
about 3 minutes. Drain into cold water bath. When cooled, drain and
dry on toweling.
Smash garlic and sprinkle with generous pinch of salt. Continue
smashing and scraping garlic into a paste. Melt butter and stir in
garlic paste, parsley, thyme and a few drops Liquid Smoke. Toss
butter mixture and potatoes.
Spray a baking dish with non-stick spray. Line potatoes into baking
dish slightly overlapping.
Season with salt and pepper
Bake in preheated 400-degree convection oven until tender and
browned on top, 35 to 45 minutes.
Serves 6 to 8 Beverly Gannon 2 cups basmati rice 3 tablespoons olive oil ½ cup chopped onion 2 teaspoons minced ginger 1/8 teaspoon ground cardamom ½ teaspoon ground cinnamon 1 teaspoon ground turmeric 1 cup unsweetened coconut
milk 3 cups water 1 ½ teaspoons salt ¼ cup diced dried apricots ¼ cups cherry flavored cranberries
Cover
apricots and cranberries in hot water for at least 15 minutes; set
aside.
Rinse
rice with cold water; set aside to drain. In a medium non-stick
saucepan, sauté onion, and ginger in olive oil for 2 minutes. Add
cardamom, cinnamon and turmeric. Sauté 3 minutes longer. Add rice and
sauté for 5 minutes. Shake the can of coconut milk well. Add 1 cup
coconut milk, water and salt to the rice. Bring to a boil, cover, and
reduce heat to LOW. Cook 20 minutes. Drain fruit and pat dry with paper
towel. Stir fruit into rice and serve.
Diana’s Candied Yams with Pineapple
Sauce 1 8-ounce can crushed pineapple
with juice 1/3 cup + brown sugar pinch salt juice of ½ lemon butter grated orange peel
Peel
yams and slice crosswise into ½ to ¾-inch rounds. Butter a 9 x 13-inch
baking dish and arrange yams in one layer. Set aside.
In a
small saucepan, bring pineapple and juice, brown sugar and salt to a
boil. Remove pan from the heat and stir in lemon juice. Pour mixture
over the yams. Top with bits of butter and grated orange peel. Cover the
baking dish with foil. Bake in preheated 400-degree oven for 30 to 45
minutes, or until yams are tender.
To
reheat, uncover and heat in a preheated 350-degree oven for 20 to 25
minutes.
2 pounds red potatoes, sliced
into ¾-inch rounds 1 tablespoon salt 1 medium onion, finely chopped 2 medium cloves garlic, minced 1/3 cup sour cream ¼ cup mayonnaise 1 teaspoon + sugar 2 tablespoons white wine vinegar 3 tablespoons fresh dill, finely
chopped salt and pepper
Cover
potatoes with cold water in a large saucepan. Bring to a boil and add
salt. Simmer uncovered until just tender, about 5 minutes. Drain and
immerse into a bowl of cold water to stop the cooking. Drain and dry the
potatoes somewhat on paper towels. refrigerate.
Saute
onion until just transparent, about 3 minutes. Add garlic and cook 1
minute.
In a
small bowl, mix sour cream, mayonnaise, sugar, white wine vinegar, onion
and garlic mixture. Taste and add sugar, salt and pepper to taste.
Gently fold sauce into potatoes. Chill. Before serving, taste again and
adjust seasonings if necessary. Serve with a sprig of dill. |