Roasted Pork Spareribs

February 29, 2012

  • 5 LBs spareribs, bones cracked (short) or [4 sides of ribs, cut in half]
  • 1 1/2 TB kosher salt
  • 1/2 tsp white pepper
  • 1/4 tsp ginger (or powdered mustard)
  • 2 C bouillon (or 1 can consumé & 1 can water)
  • 20 prunes, halved

Trim meat, dry, rub with mixed seasonings. Brown in cast iron Dutch oven on both sides.

Add bouillon, heat to simmer. Remove from heat, cover and bake in oven 350° for 1 1/2 hours or until tender. Baste occasionally.

Strain pan juices, remove fat. Serve separately.


Pickled Herring

February 29, 2012


  • 1 C white vinegar
  • 4 TB water
  • 1/2 C sugar

Combine sugar & water in microwave to dissolve, then add vinegar.

  • 1 Quart salted herring filets (hard to count filets, since size varies so much). Soak in fresh water overnight.
  • 4 TB onion sliced thin
  • 6 white peppercorns crushed
  • 6 whole allspice, crushed
  • 2 Bay leaves

Cut  filets on the bias, slide spatula under slices and arrange in glass serving dish. Sprinkle spices on first layer add onion rings and bay leaf. Repeat with more herring and spices. Pour dressing over fish and cover. Refrigerate at least a day.


February 28, 2012

Adapted from Vestkusten’s recipe. Makes 12 semlor buns. Refer to Red Start Yeast for yeast conversion table: Preheat oven 400°

  • 3/4 C milk
  • 4 TB butter
  • 1/4 C water or milk
  • 1 oz yeast or 1 pkt (1/4oz) dry yeast
  • 1/4 C sugar (use 1 tsp sugar to mix with yeast packet).
Scald milk, add butter and cool to lukewarm.  Mix yeast, water or milk and 1 tsp sugar and let stand a few minutes. Add cooled milk/butter to dissolved yeast.
  • 1/2 tsp salt
  • 1 egg (slightly beaten)
  • 1 tsp cardamom (can add more)
  • 3 C  sifted All- purpose unbleached baking flour

Gradually stir in salt, remaining sugar,egg,cardamom & most flour to yeast & milk mixture. Work dough until smooth and elastic on floured board, add more flour as needed.

  • put in greased bowl, cover, let rise 30-40 min.
  • cut dough into 12 pieces, roll into balls, place on baking paper on cookie sheet. Cover and let rise 30-40 min.
  • brush with lightly beaten egg
  • Bake at 400°, 10-15 min. cool on wire rack

FILLING (Make almond mixture or use store bought almond paste.)

  • Grate 1 C blanched almonds/ or use almond meal
  • whip 1 egg white until stiff, beat in 3 TB sugar.
  • Mix egg whites with almonds.

Just before serving cut bun in half or cut off top, make a slight hollow & fill with almond paste. Add whipped cream, replace top. Dust with powdered sugar. Serve in deep bowl with warm milk.

Fresh Zucchini Fetta Salad

February 21, 2012

Cody summer time, from Cindy/Martha Stewart 2011 serves 4

  • 1 medium zucchini cut into 1/4 in cubes
  • 3/4 cup crumbled fetta (3 oz)
  • 3 TB extra virgin olive oil
  • 2 TB dill sprigs
  • add this strips lemon zest (or lemon flavored olive oil) plus 1 TB lemon juice

Toss all ingredients together, season with salt & pepper, sprinkle with lemon zest.

WSJ Feb 2012, serves 4

  • 1 1/2 C  Farro

Bring med sized pot of water to a boil, add farro, boil until tender 15-20 min. Drain in strainer & toss to dry

  • 3 TB olive oil
  • 1 clove garlic sliced thin
  • 1 small yellow onion sliced thin (about 1 1/2 C)
  • 1 tsp Aleppo pepper(paprika)
  • 1 lemon sliced into thin rounds
  • 1 1/2 – 2 bunches swiss chard, stems removed, washed and leaves cut into 1/2 inch strips. (8 Cups)

Wide pot with fitted lid, med low heat. Heat 3 TB oil, then add garlic, onion, lemon & pepper. When onion is translucent (7-10 min) stir in chard, Cover and cook until chard is wilted, about 5 min. Uncover, stir often and cook additional 12 minutes until greens are soft. Add fresh lemon juice to taste.

  • 1/2 TB olive oil
  • 1/2 C pistachios roasted and coarsely chopped
  • 1/3 C fresh Ricotta (or feta)
  • Pomegranate syrup or fresh seeds for taste.

In medium bowl, season farro with 1/2 TB oil and pinch salt.Stir pistachios into grains. Top with greens, garnish with dollop of ricotta and pomegranate.

Hot milk cake

February 13, 2012

Farmor Evelyn’s recipe/often as birthday cake. Bake 375°, 25 minutes.

  • 3 eggs
  • 1 1/2 C sugar

Beat eggs thoroughly, add sugar and beat more until smooth.

  • 3/4 C Milk
  • 2 TB Butter

Heat milk and butter to almost boiling (small bubbles around edge of pan). Cool just a bit. Add to egg and sugar mixture.

  • 1 1/2 C Cake Flour (sift before measure!)
  • 1 1/2 TB Baking Powder
  • dash salt
  • 1 tsp Vanilla

Add dry sifted ingredients to batter, then add 1 tsp Vanilla.

Bake in two 9″ round pans (buttered and floured) or 1 large rectangle lasagna pan. 375°/ 25 minutes. cool before remove from pan.

Glazed Corned Beef

February 12, 2012

San Francisco a la Carte. Serves 8-12. Cook time 4 hours.

  • 6-10 lbs corned beef brisket, trimmed of fat.
  • 12 peppercorns lightly crushed
  • 2 bay leaves
  • 1 large onion studded with 8 whole cloves
  • 2 cloves garlic bruised

Place all ingredients in large pot, cover with water, bring to a boil. Lower heat, cover & simmer 2 1/2 to 3 hours until tender. Let meat cool in cooking water, do not drain(save water for cooking vegetables).

Glazing: preheat oven 300°.

  • 3/4 C firmly packed dark brown sugar
  • 1 TB dry mustard
  • 1 Tb cider vinegar

Mix glaze ingredients, transfer meat to roasting pan, coat with glaze. Bake 1 hour.

VEGETABLES – add to pot of water that the beef brisket was cooked in. Potatoes, Carrots, Cabbage.

  • small red potatoes, carrots cut in half (crosswise), simmer until cooked approx 20 minutes. Add quartered cabbage to cook last 10 minutes.

From Gourmet 1994, County Cork. Let sit a few hours before slicing. 3 hours cook & cool time.  Preheat oven 400° F.

  • 2 C unbleached all purpose flour (plus additional for sprinkling)
  • 1/4 C  flax meal, or toasted wheat germ
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 stick (1/4 C) unsalted butter cut into bits
  • 1 C Golden raisins
  • 1 C Buttermilk or plain yogurt

Whisk together the dry ingredients.

Add butter and toss to coat. With fingers, rub in butter until mixture resembles coarse meal. Add Raisins. Add buttermilk or yogurt and stir until evenly moist.

On floured surface, knead 1 minute, sprinkle with flour to keep from sticking, roll into ball.

Transfer to floured baking sheet or stone, pat into a 6 ” round. Sprinkle top with flour, spread over top with finger tips. Cut shallow “x” on top of round. Bake 35-45 min until golden brown.

Wrap and cool on a rack 1 hour.

Unwrap and cool 1 hour more.

Perfect oven cooked steak

February 5, 2012

Preheat oven 400°

Set meat out at room temperature for 2 hrs, season with 3/4 tsp kosher salt each steak.

Heat heavy cast iron frying pan med-hi heat, coat with 2 tsp grapeseed oil

Place steaks in pan, sear 2 min per side, turn with tongs.

Transfer steaks in pan to oven, roast 8 min for 1 1/2 inch steak to be med-rare (130°F internal)

Remove from oven, let rest on board covered for 5 min.


Reduce oven time to 4 minutes rare/ 6 minutes medium rare.

Return skillet to stove top, add 2TB butter, sprig rosemary, sprig thyme, 1 garlic clove. Spoon butter over steak for 1 1/2 minutes. Transfer steak to plate with pan juices, let rest 10 minutes before eating.

Chicken Marengo

February 5, 2012

Mother (Karin) Serves 4

  • 1 onion, chopped, saute until transparent
  • 1 chicken cut up (use chicken with bones) Thigh meat and drumsticks are flavorful, brown in separate fry pan and add to pot with sautéed onions.
  • 6 oz small can tomato paste, add 1 can water
  • 4 oz can mushrooms w/juice, add 1 can water
  • 1 – 2 C Madeira or Marsala wine
  • spices: Bouquet garni, basil, S&P, 2 cubes chicken boullion.

Cook in open pot over low heat until oil separates from sauce (a couple of hours). Remove chicken & boil to reduce sauce if necessary (1/2 hr?).