secret family recipes and other adventures in food and life
Ingredients: Smoked salmon baguette or similar bread whipped cream cheese chives – or scallions lemon salt/pepper Directions: Slice bread and toast spread a dollop of whipped cream cheese on toast top with a small piece of smoked salmon squeeze a few drops of fresh lemon Let's cook!
Cook a double batch if you have a large enough pot! This soup freezes well and I love to keep extra in my freezer for unexpected guests or when you don’t feel like cooking Ingredients: Directions: • 2 tbs. olive oil • 1 Rotisserie chicken – meat Let's cook!
from The Good Book of Southern Cooking by Kelly Fields
Note: even better than my James Beard banana bread! light and moist. Makes 2 loaves
Ingredients:
IMPORTANT NOTE: bring all refrigerated ingredients to room temperature before mixing
Directions:
Ingredients: vine ripe tomatoes (first boil for 1 1/2 – 2 min, put in ice bath to remove skins) and all their juices a chopped onion chopped basil crushed garlic Salt Preparation Steps: Notes: Because of the quantity it needs three hours at 425 degrees Let's cook!
Prep Time: 20 min Cook Time: 20 min Serves: 4 servings Ingredients: 2 boneless, skinless chicken breasts, sliced in half horizontally and pound chicken with a meat pounder between two pieces of plastic wrap until 1/4 inch thick. Salt and freshly ground black pepper 1 cup all-purpose flour, Let's cook!
Cook Time: 45 minutes
Serves: 6 servings
Ingredients:
2 cups fresh ripe tomatoes or a 28-ounce can of San Marzano whole peeled plum tomatoes with juices
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt
Preparation Steps
1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
2. Cook uncovered at a very slow but steady simmer for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Notes: This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.
Notes from Beth:
This recipe is the simplest of all tomato sauces to make. No need to buy jars of prepared sauce once you’ve tried this one.
I often leave in the onion because it is so yummy when it cooks into the sauce. You could chop it into smaller pieces if you plan to do that. Or leave in large chunks, remove from the sauce before using and eat it as a side with almost anything else.
Source:cooking.nytimes.comhttps://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce
Ingredients 6 skin-on, bone-in chicken thighs (about 2¼ lb. total) We’ve also used boneless skinless thighs and that is delicious too! ½ tsp. kosher salt, plus more 1¼ lb. cherry tomatoes (about 2 pints) ¼ cup siracha sauce (or harissa paste) 3 Tbsp. red wine Let's cook!
Prep Time: 15 minCook Time: 4 hrIngredientsoil for browning meat1 (2 pound) pork tenderloin (or pork shoulder)1 (1 ounce) envelope dry onion soup mix1 cup water¾ cup red wine3 tablespoons minced garlic3 tablespoons soy saucefreshly ground black pepper to taste Preparation Steps1. Heat oil in hot cast Let's cook!
JAMES BEARD’S BANANA BREAD
Servings: 2 loaves
Ingredients
1 cup butter, at room temperature
2 cup sugar
4 eggs
2 cup mashed, very ripe bananas (2 large or 3 medium)
4 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon salt
⅔ cup milk
2 teaspoons lemon juice or white vinegar
1 cup chopped walnuts or pecans
Preparation Steps
1. Preheat oven to 350°. Lavishly butter a 9-inch x 5-inch x 3-inch loaf pan.
2. Cream the butter and gradually add the sugar. Mix well.
3. Add the eggs and mashed bananas and blend thoroughly.
4. Sift together the flour, baking soda, and salt.
5. Combine the milk and lemon juice, which will curdle a bit.
6. Slowly and alternately fold in the flour mixture and milk mixture, beginning and ending with the dry ingredients. Blend well after each addition.
7. Stir in the nuts.
8. Pour batter into the pan and bake for 60 minutes, or until the bread springs back when lightly touched in the center.
Notes
My favorite banana bread recipe, with or without nuts. Taken from the James Beard Foundation website.
*These images are NOT my banana bread but place holders until I can take a picture of the actual yumminess!
Photo
Ingredients: 1 lb spaghetti 5 slices thick-cut bacon or 1/4 lb pancetta, 1/2″ cubes 1/4 cup heavy cream 1/4 cup pecorino romano cheese, grated 3 egg yolks, room temperature Italian parsley for garnish fresh ground black pepper Directions: 1. Prepare pot of boing water. Let's cook!