Tuesday, December 22, 2015

~ Dr. Clara's Pfeffernussen ~

Makes 3 Dozen


Ingredients

142 grams icing sugar
270 grams all-purpose flour
1/4 teaspoon freshly ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
113 grams unsalted butter, room temperature
160 grams firmly packed light-brown sugar
1 large egg
85 grams unsulfured molasses
1/2 teaspoon pure vanilla extract




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Directions

  1. Preheat oven to 180 degrees C. Line two baking sheets with parchment paper. Place the icing sugar in a brown paper bag.
  2. In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
  3. Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 3 cm balls. Arrange balls 3.5 cm apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
  4. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in an airtight container.
recipe comes from marthastewart.com

Saturday, December 19, 2015

Dr. Clara's Pfeffernussen

Makes 3 Dozen

Ingredients

1 1/4 cups confectioners' sugar
2 1/4 cups all-purpose flour
1/4 teaspoon freshly ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1 large egg
1/4 cup unsulfured molasses
1/2 teaspoon pure vanilla extract


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Directions

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag.
  2. In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
  3. Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
  4. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in an airtight container.
recipe comes from marthastewart.com

Friday, December 11, 2015

~ Maine Fish Chowder ~

David sniffed suspiciously at the soup and Paul handed him a spoon.

“Suck it and see.”

David gave him a acerbic look but dipped the spoon.

At home in the boarding house, the daily soup generally held whatever they had heads of, tails of, leftovers of, the ends of vegetables, the beauty of fish stock was that it needed so very little but its natural self to taste at its most wonderful. If you knew fish, you knew that stock. David tasted it cautiously and Paul grinned at his reluctantly prompt second spoonful.

“You see? I get the concept. We used to have a pot of that on the fire all the time. Where do you know fish from? You’ve lived around a harbour, haven’t you?”

“Grew up on one.” David said briefly, dropping a cube of bread into the soup. “And sailed in the merchant navy among other things. Bit of time with a Halifax crew on a schooner before I came in land.”

~ Keeper's Yard

Makes about 14 cups; serves 8 as a main course

Ingredients

Fish Stock or use Raise the Dead Chicken Stock
2 tablespoons unsalted butter
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, very thinly sliced
2 dried bay leaves
1 bunch roughly chopped fresh flat-leaf parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
1 large (13 cm or more) or 2 small (10 cm long or less) fish heads from cod or haddock, split lengthwise, gills removed, and rinsed clean of any blood
1.1 - 1.4 kg fish frames (bones) from sole, flounder, bass, and/or halibut, cut into 5 cm pieces and rinsed clean of any blood
60 ml dry white wine
About 2 liters very hot or boiling water
Kosher or sea salt

Chowder
115 g meaty salt pork, rind removed and cut into 1 cm dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1 cm  thick
1.2 L  Fish Stock or Chicken Stock
Kosher or sea salt and freshly ground black pepper
1.4 kg skinless haddock or cod fillets, preferably over 2.5 cm thick, pin bones removed
350 ml heavy cream (or up to 475 ml if desired)

For Garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

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Directions


Fish Stock

  1. Melt the butter in a heavy 7- to 8-liter stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
  2. Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
  3. Add enough very hot or boiling water to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
  4. Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
Chowder

  1. Heat a 4- to 6-liter heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
  2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
  3. Add the potatoes and stock. If the stock doesn’t over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’t thickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
  4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
  5. When ready to serve, reheat the chowder over low heat; don’t let it boil. Warm the cracklings in a low oven (94 °C) for a few minutes.
  6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
From Epicurious

Maine Fish Chowder

David sniffed suspiciously at the soup and Paul handed him a spoon.

“Suck it and see.”

David gave him a acerbic look but dipped the spoon.

At home in the boarding house, the daily soup generally held whatever they had heads of, tails of, leftovers of, the ends of vegetables, the beauty of fish stock was that it needed so very little but its natural self to taste at its most wonderful. If you knew fish, you knew that stock. David tasted it cautiously and Paul grinned at his reluctantly prompt second spoonful.

“You see? I get the concept. We used to have a pot of that on the fire all the time. Where do you know fish from? You’ve lived around a harbour, haven’t you?”

“Grew up on one.” David said briefly, dropping a cube of bread into the soup. “And sailed in the merchant navy among other things. Bit of time with a Halifax crew on a schooner before I came in land.”

~ Keeper's Yard


Makes about 14 cups; serves 8 as a main course

Ingredients

Fish Stock or use Raise the Dead Chicken Stock
2 tablespoons unsalted butter
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh flat-leaf parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads from cod or haddock, split lengthwise, gills removed, and rinsed clean of any blood
2 1/2 to 3 pounds fish frames (bones) from sole, flounder, bass, and/or halibut, cut into 2-inch pieces and rinsed clean of any blood
1/4 cup dry white wine
About 2 quarts very hot or boiling water
Kosher or sea salt

Chowder
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cups Fish Stock or Chicken Stock
Kosher or sea salt and freshly ground black pepper
3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)

For Garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

~*~           
~*~           ~*~          ~*~           ~*~           ~*~           ~*~           ~*~          ~*~           ~*~ 

Directions


Fish Stock

  1. Melt the butter in a heavy 7- to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
  2. Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
  3. Add enough very hot or boiling water to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
  4. Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
Chowder

  1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
  2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
  3. Add the potatoes and stock. If the stock doesn’t over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’t thickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
  4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
  5. When ready to serve, reheat the chowder over low heat; don’t let it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.
  6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
From Epicurious

            Thursday, December 10, 2015

            ~ Sesame Pork Rips ~

            Note from Paul: Sometimes you have to make the Cavemen happy...

            “Because filo pastry is swishier than sushi and a threat to testosterone. You’re Neanderthals, both of you.”

            ~ The Pumpkin Patch


            6 servings

            Ingredients

            Ribs

            1 medium white or yellow onion, sliced
            160 g packed brown sugar
            60 ml soy sauce
            120 g ketchup
            85 g honey
            2 tablespoons apple cider or white wine vinegar
            3 garlic cloves, minced
            1 teaspoon ground ginger
            1/4 to 1/2 teaspoon crushed red pepper flakes
            2.25 kg country-style pork ribs


            Garnish
            tablespoons sesame seeds, toasted
            tablespoons green onions

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            Directions

            1. Place white or yellow onion slices in bottom of slow cooker.
            2. Combine brown sugar, soy sauce, ketchup, honey, vinegar, garlic, ginger, and red pepper flakes in large bowl.  Add ribs and turn to coat, place ribs on top of onions and pour sauce over meat. 
            3. Cover.  Cook on low 5 - 6 hours in a 6.5 L slow cooker.
            4. Place ribs on serving platter.  Sprinkle with sesame seeds and green onions, serve sauce on side.
            5. Devour. 


            Submitted by Rolf 

            Sesame Pork Ribs

            Note from Paul: Sometimes you have to make the Cavemen happy...

            “Because filo pastry is swishier than sushi and a threat to testosterone. You’re Neanderthals, both of you.”

            ~ The Pumpkin Patch


            6 servings

            Ingredients

            Ribs

            1 medium white or yellow onion, sliced
            3/4 cup packed brown sugar
            1/4 cup soy sauce
            1/2 cup ketchup
            1/4 cup honey
            2 tablespoons cider or white vinegar
            3 garlic cloves, minced
            1 teaspoon ground ginger
            1/4 to 1/2 teaspoon crushed red pepper flakes
            5 pounds country-style pork ribs


            Garnish
            tablespoons sesame seeds, toasted
            tablespoons green onions

            ~*~           ~*~           ~*~          ~*~          ~*~          ~*~          ~*~           ~*~            ~*~

            Directions

            1. Place white or yellow onion slices in bottom of slow cooker.
            2. Combine brown sugar, soy sauce, ketchup, honey, vinegar, garlic, ginger, and red pepper flakes in large bowl.  Add ribs and turn to coat, place ribs on top of onions and pour sauce over meat. 
            3. Cover.  Cook on low 5 - 6 hours in a 5 quart slow cooker.
            4. Place ribs on serving platter.  Sprinkle with sesame seeds and green onions, serve sauce on side.
            5. Devour. 


            Submitted by Rolf 

            Panzanella - Tomato and Bread Salad

            David abruptly got up, went into the pantry and re emerged with a handful of bacon cut directly from the large smoked leg of pork kept hanging from the hook in there, in typical David fashion more hacked than sliced, which he dropped on the counter as he pulled out a skillet. Philip swallowed oatmeal, carefully keeping his voice level.

            “David......”

            “I’m not starting the day on damn rabbit food.” David dropped the skillet on the stove top, and added the bacon with utter finality, enough of it to be quite clear that it was not just his own interests he was defending. “The grownups get bacon.”

            ~ Jackson High

            Ingredients

            5 vine tomatoes roughly chopped and crushed (squeezing in your hands is fine) 
            1/2 cucumber cubed small
            1/4 red onion chopped small
            1 garlic clove finely chopped, or a teaspoon of garlic puree
            2 tablespoons of good olive oil
            1/2 tablespoon of good balsamic vinegar or red wine vinegar
            1/2 loaf of fresh, crusty bread 
            large handful of fresh basil leaves torn up. 

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            Directions

            Put the bread in the oven to warm until lightly toasted. Mix all the other ingredients thoroughly in a bowl. Tear the bread into bite sized chunks and stir into the salad. Put aside and let sit for ten minutes to half an hour to let the flavours work together before you eat. 

            Submitted by Ranger