This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

Momma’s Batter Dilly Bread

11.29.2013 · Posted in Breads

My mother gave me this recipe back in 1970.  Its one of those no-knead batter breads with super easy instructions for the novice bread-baker.  The crumb is moist and dense like a sourdough and perfect for sandwiches but of-course its the best right out of the oven slathered with butter.  It goes well with tomato or chicken soup and can spruce up a Sunday dinner as well.

You’ll need a Pyrex or CorningWare casserole dish or a small Dutch Oven to bake it in.  Dried minced onion can be used in place of sauteed fresh onions and you can soften the dried onion in the cottage cheese mixture on the stove-top or in the microwave.

I’m not a big fan of sugar in my savory breads so I eliminated the 2 Tbsp of sugar originally given in Mom’s recipe.  Fresh onions sauteed in butter are pretty sweet all by themselves and the dried onions too are sweet when plumped up in the cottage cheese mixture.   So using either the fresh or dried onions adds a subtle sweetness that doesn’t cloak the dill seed flavor.

If you’ve always wanted to bake bread but held back due to the laborious kneading required then you’ve got to try this no-knead batter bread.  Besides kneading bread dough by hand is not necessary these days.  Not unless you want to “solve a problem” like Mom said.  She’d look so pensive when performing mundane chores like ironing and kneading bread.  Well, there are plenty of artisan bread recipes out there that do not require hand-kneading.    I’m basically a lazy cook but love homemade so I’ve found the easy way to make terrific breads in a food processor or standing mixer with dough hook.  Just check out the other recipes listed under the Breads category in the right column of this post.

Ingredients:

  • 1 pkg Red Star Dry Active Yeast
  • 1/4 cup warm water (baby bottle warm)
  • 1 cup cream style small curd cottage cheese (homemade is the bomb)
  • 1 Tbsp minced dried onion or 2 Tbsp fresh minced onion
  • 1 Tbsp butter
  • 1 tsp salt
  • 1 Tbsp whole dill seed
  • 1/4 tsp baking soda
  • 1 unbeaten egg
  • 2-1/4 cups flour (plus 1/4 cup more if needed)

Method:

  1. Soften the Red Star Dry Active Yeast in the water.
  2. Combine in a sauce pan the cottage cheese, dried onion, butter, salt and dill seed.  Warm over medium low heat just until butter melts.  Let cool.
  3. Place blossomed yeast, cottage cheese mixture, egg and soda in a bowl (mixer or food processor).   Add 1 cup flour and mix until combined.
  4. Add remaining flour by hand until a very soft dough results.
  5. Place in a buttered casserole or Dutch Oven and let rise (proof) until double in size (30-40 minutes).  Alternately use a loaf pan lined with foil and buttered.
  6. Preheat oven 350° F.   Bake loaf for 35-40 minutes or until top sounds hollow when tapped.
  7. Remove from pan to a cooling rack and brush with melted butter.

 

 

Eggplant Parmigiano with Homemade Ricotta Cheese

10.17.2013 · Posted in Main Dishes

eggplant-parmOne of my favorite vegetables is eggplant…those big beautiful dark purple globes…sliced thin, breaded and fried then slathered with butter.  When I was a kid my Auntie Babe made eggplant just like that and I would stand next to the counter waiting for a crispy disc to land on my plate.  She didn’t salt the eggplant before breading and I can’t remember it tasting bitter.  Consequently I’ve never salted eggplant before preparing it.  Whether in ratatouille, minestrone, baba ganoush or eggplant parmesan my customers at Coco’s never complained of bitterness and always enjoyed these dishes.

This Eggplant dish is similar to lasagna without the pasta or meat but with a generous amount of ricotta cheese, a chiffonade of fresh basil and a simple tomato sauce.   I make myown ricotta cheese…its so easy and inexpensive.  Just bring 2 quarts of whole milk to a boil, add 1/3 cup of white vinegar and stir gently until the curds separate.  Remove curds with a slotted spoon to a fine mesh sieve and let drain for 5 or 10 minutes.  Add 1 tsp of salt and combine with 1 egg to make the filling for this eggplant dish.

Serve with a green salad, crusty bread and a glass of red wine.

Eggplant Parmigiano Ingredients:    4 servings

  • 1 large purple eggplant, washed and sliced into 1/4-3/8 inch thick discs
  • 1 egg beaten with 1/4-cup milk in a pie plate for the egg wash
  • 1/2 cup flour or Italian bread crumbs with 1/2-tsp salt and 1/4-tsp pepper in a pie plate for dredging the eggplant
  • olive oil for frying
  • 1 cup ricotta cheese (commercial or homemade) beaten with 1 whole egg and 1 tsp salt
  • 2 cups shredded fresh mozarella cheese (buy fresh mozarella packaged in water)
  • 4-5 Tbsp.  fresh basil-chiffonade ( thinly sliced)
  • 3 cups basic Italian tomato sauce (recipe follows)
  • 1/2 cup grated parmigiano reggiano cheese (please don’t use the stuff in a can)

Method:

  1. Dip eggplant slices into egg wash, dredge in seasoned flour or bread crumbs and fry batches of breaded eggplant in oil over medium high heat until golden brown on both sides.  Add additional oil to skillet as needed.  To reduce fat, oven bake eggplant slices on a foil lined baking sheet in 400° F. oven until golden on one side then turn and bake until golden on the other side.
  2. Spread 1/2 cup of tomato sauce on bottom of a deep casserole dish or 9X9 inch baking tin with at least 2 inch sides
  3. Layer fried eggplant over sauce, overlapping slices slightly.
  4. Spread another 1/2 cup of tomato sauce over the eggplant then spoon over 1/2 the ricotta cheese and egg mixture.  Sprinkle 1/2 cup of mozarella cheese over the ricotta and top with 2 Tbsp of basil chiffonade.
  5. Repeat layers ending with eggplant topped with remaining tomato sauce, remaining basil and sprinkle entire top with parmigiano reggiano cheese.
  6. Cover with foil and bake for 45 minutes at 350° F. for 45 minutes.  Remove foil and continue baking for 15 minutes to brown top.
  7. Remove from oven and let sit for 15 minutes before cutting.

Basic Tomato Sauce Ingredients:

  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 onion, minced
  • 1 carrot, shredded
  • 1 rib celery, minced
  • 1 can (28 oz) diced tomatoes (or 5 large beef-steak tomatoes, skinned and diced)
  • 1/2 cup dry red wine
  • sea salt and fresh ground black pepper to taste
  • 1/2 cup chopped fresh Italian parsley
  • 1 Tbsp fresh basil, chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp red pepper flakes (or few dashes of Tabasco sauce)

Method:

  1. Saute onions, carrot and celery until wilted, add garlic and a pinch of salt, cook for 2 minutes more.
  2. Add tomatoes and wine and cook for 5 minutes.
  3. Add remaining herbs and season to taste with salt and peppers.  Cook until sauce thickens about 5 minutes more.

 

Minute Steak Salad with Pasta Shells and Olive Vinaigrette

08.26.2013 · Posted in Main Dishes, Salads & Dressings

DSCF0936

The minute steak and cube steak are thin slices from the round, chuck or sirloin cuts of beef.   Minutes steak are pounded smooth to 1/4-inch thick so they sear very quickly to medium rare and remain tender and moist. They’re great for sandwiches, roulades and a host of other dishes.  Cube steaks are pounded with traditional hash marks to about 3/8 to 1/2 inch and are ideal for chicken fried steak, Cuban sandwiches, Salisbury steak or a hundred other steak and gravy dishes.  Both steaks come in 2.5 ounce portions which is great if you’re watching your waistline and protein intake.

This steak salad has all the ingredients for a well balanced low-cal lunch or light dinner.  The shell pasta traps some of the vinaigrette and olive juice, the peppery arugula and seared steak pick up the rest of the vinaigrette so there is no pool of dressing sitting on the bottom of the plate.  Green olives and pimiento add saltiness and another texture to the combo.  You can add cucumbers, onion, radishes or other ingredients to your heart’s content.   Change it up, make it your own.

I buy 10 ounces of minute steak for $2.00 and that will make 4 salads or 4 Cuban sandwiches.  Super inexpensive, a good source of protein and delicious.  Best of all this salad can be made in 10 minutes.   Here’s how:

  1. Cook 2 cups of shell pasta in well salted water for 7 minutes.  Drain well.
  2. While the pasta cooks, salt and pepper minutes steaks and heat cast iron skillet over medium high heat.  Add a tsp. of olive oil to the skillet.
  3. When oil is hot cook minute steaks for 30 seconds on both sides.  Remove to a plate to rest.
  4. Chop or tear arugula.
  5. Place 1/2 cup of pasta on a plate, top with arugula, 2 Tbsp. green olives and pimiento with brine and 2 Tbsp. vinaigrette dressing of choice.  (I like Italian)  Toss salad so everything is coated with the dressing.
  6. Slice steaks on the bias very thin and place on top of salad.  Drizzle a tsp. of vinaigrette over the meat to finish.

 

 

Baked Salmon Patties

08.22.2013 · Posted in Main Dishes

DSCF0178For years fish has been labeled “brain food” and more recently nutritionists  have added “rich in Omega3″ and “heart healthy” to the labels. It’s all true!  Fish is a good source of protein, selenium, phosphorus, magnesium, vitamin B6,  and Omega3 oils. The benefits of eating fish, in particular baked or broiled  salmon, three times per week include lowering: the risk of heart disease, blood  pressure, macular degeneration, ADHD in children, grumpy teenage syndrome,  dementia in seniors, and a whole host of other ailments and diseases. A recent  Purdue University study found that nearly 30% of the Americans studied have  un-measureable levels of omega3 fatty acids in their systems, placing them at  greater risk for heart disease, stroke, diabetes, dementia, behavioral and  learning problems.

So listen up folks! Adults and children need to eat fish every week. If you  think you don’t like fish, start off with fish sticks or fish burgers until you  develop a taste for it, then move on to tuna sandwiches, baked and broiled  salmon, halibut, and next thing you know the world will be your oyster.

This recipe is for canned salmon which is easy on the pocket book as well as  tasty.  Baking rather than frying further reduces the fat content and ensures even doneness.  If you must have a sauce, try non-fat Greek yogurt with tarragon, a dash of  Worcestershire sauce and salt.

Salmon Cakes

Ingredients:  – makes 4 servings

  •  1 can (14.75 oz) salmon and its juice
  •  ½ cup Italian bread crumbs
  •  ½ cup milk
  •  2 Tbsp. minced onion
  •  2 Tbsp. minced green bell pepper
  •  1 lemon, juice ½ and cut the other half into wedges for garnish
  •  2 to  3 dashes of Tabasco sauce or chili sauce of choice
  •  Fresh ground black pepper, about ¼ tsp. or 6 to 8  grinds
  •  1 egg, beaten

Method:

  1. Preheat oven to 350° F. Lightly butter 4 mini-tart tins or muffin tins or use the cooking spray of your choice.
  2. Combine all ingredients in a bowl. Use your hands and mix just until everything is well combined.
  3. Press into prepared tins.
  4. Bake for 20-25 minutes.
  5. Remove cakes from tins, serve with sauce if desired.

 

For more of JoAnn’s recipes go to:  http://EzineArticles.com/2338790

Quick Chocolate Hazelnut Tart with Frangelico

08.16.2013 · Posted in Pies, Cakes & Cookies

_nutella-tart_07-01-31_09This super-simple cream pie has rich chocolate flavor with hazelnut tones enhanced with a shot of Frangelico (hazelnut liqueur).  Rather than an Oreo crumb crust, you can use a blind-baked paté brisee crust.   For a really decadent dessert, top with whipped cream and fresh raspberries.

Nutella, chocolate hazelnut spread, has been on the market since 1963 though the actual Ferrero recipe, from Italy,  has been around since the 1940s.  The American Nutella is hazelnut/cocoa flavored sugar, not a quality product, but still okay for Nutella nuts … enthusiasts.  I’m a purist about some things and chocolate hazelnut spread (more of a butter) is one of them.

The recipe follows for making your own Nutella.  It is very simple and you can adjust the sugar content to personal preference.  There is no milk, wheat or other fillers in this recipe, just roasted hazelnuts, cocoa powder and sugar.  It’s important to roast the hazelnuts before grinding because any water left in them will produce a mush rather than a butter. Roasting also helps to remove the skins of the nuts.  No need to add vegetable oil because the hazelnuts will make  their own oil when processed.  It’s just like making peanut butter.  Hazelnut oil is fragile and will breakdown at room temperature within a couple months so its best to refrigerate as soon as made (will keep up to 6 months refrigerated).  You may substitute melted bittersweet or semi-sweet chocolate chips for the cocoa powder.    Start with 1/4 cup melted chocolate and add more if needed.    For more information just Google:  Freddy Guys Hazelnut Farm of Willamette Valley, Oregon.  This recipe is adapted from a recipe of Barb Foulke’s, owner of Freddy Guys.

 

Cream Pie with Chocolate Hazelnut

Ingredients:

  • 16 Oreo cookies
  • 1/3 cup melted butter
  • 1 can (14 oz) sweetened condensed milk
  • 4 eggs, beaten
  • 1 shot (1 oz) Frangelico
  • 1/2 cup Homemade Chocolate Hazelnut Spread

Crush cookies and combine with butter.  Press cookie crumbs into the bottom and up the sides of a tart pan or shallow pie plate, refrigerate.  Beat condensed milk with frangelico in a food processor on low, add eggs and whirl until combined, add Homemade Chocolate Hazelnut Spread and whirl until combined.  Pour into prepared Oreo crust.  Top with a few more roasted hazelnuts.  Bake for 20-25 minutes.  The center should be slightly undone.  Cool completely.  To serve, top pie with whipped cream, berries, or more hazelnuts.

Homemade Chocolate Hazelnut Spread

Roast 2 cups of hazelnuts on a baking sheet in a 350° F. oven for 12-15 minutes or until skins crack.  Transfer to a towel and rub skins off nuts.  Place nuts in a blender and grind until it is the consistency of smooth peanut butter.  The longer the nuts are ground, the thinner and smoother the consistency.  Add 2 Tbsp. cocoa powder and 2 Tbsp powdered sugar.  Check for taste and adjust cocoa and sugar if necessary.  Pour into a glass jar for storage.