Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Tuesday, September 6, 2016

Easy Chicken Santa Fe

Ingredients:
1 (15-ounce) can black beans, rinsed and drained
2 (15 1/2 ounce) cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
2 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese

Directions:
1. In a 3 1/2 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup of salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken.
2. Cover and cook on the high heat setting 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not over cook or the chicken will toughen.
3. Spinkle the cheese on top, cover, and cook until the cheese melts, about 5 minutes.

Serve with warm corn or flour tortillas.

Sunday, September 4, 2016

Rye Crisp

1 cup swiss cheese, finely grated
1/4 cup crisp bacon ; crumbled (4 strips)
1/4 cup of mayonnaise
1 teaspoon worsterchire sauce
1/4 cup onion chopped
1/2 of a 4 ounce can of chopped ripe olives

Mix and spread on rye cocktail bread. Cook at 375 for 10-15 minutes.

Taco Tartlets (Cookery for Entertaining)


Ingredients:

Tortilla Chip Filling (see below)
1 lb lean ground beef
2 Tablespoons of taco seasoning mix
2 Tablespoons of ice water
1 cup of shredded cheddar cheese (4 ounces)

Tortilla Chip Filling:
1/2 pint dairy sour cream (1 cup)
2 Tablespoons of taco sauce
2 ounces of chopped ripe olives
3/4 cup coarsely crushed tortilla chips


Directions:
Preheat oven to 425. Prepare tortilla chip filling and set aside. In a medium bowl, mix beef, taco seasoning mix and ice water with hands. Press into bottom and sides of 1 1/2 inch miniature muffin cups, forming a shell. Place a spoonful of filling into each shell, mounded slightly. Sprinkle cheddar cheese over tops. Bake 7-8 minutes With the tip of a knife, remove tartlets from pan. Serve immediately or cool and freeze.

Makes about 30 appetizers

Variation:
For a main dish pie, substitute a 9 inch plate for muffin cups. Bake in a preheated 375 degree oven for 45 minutes. Makes 6 main-dish servings.

French-Style Potatoes (Cookery for Entertaining)

Ingredients:
4 lbs. white rose potatoes
Boiling salted water
3 Tablespoons butter or margarine
3 tablespoons vegetable oil
1 1/4 teaspoons salt
2 tablespoons chopped parsley

Directions:
Peel potatoes. Slice inhale lengthwise. Cunt into 1-inch slices to make pieces about 1"x1"x 1/ 1/2 inches. cut a think strip of potato from corners, so edges are slightly rounded. To keep from discoloring, drop each slice as it is trimmed into a bowl of cold water. Drain. In a large saucepan, cook potatoes in boiling salted water to cover for 5 minutes; drain. At this point, potatoes may be held at room temperature several hours or refrigerated covered overnight.

Before baking, preheat oven to 475. Place butter or margarine and oil in a 13x9 inch baking dish. Heat in oven until melted. Add potatoes and salt. Toss gently topcoat thoroughly. Bake 50 minutes to 1 hour stirring occasionally, until potatoes are golden brown. Place on a platter. Sprinkle with Parsley, if desired. Makes 8 servings.

Chicken with Sun-Dried Tomatoes (Good Food Fast)

Ingredients:
4 skinless, boneless chicken breast halves (about 1 1/2 pounds)
3 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large shallot, minced
2/3 cup heavy cream
1/2 cup dry white wine
1/8 teaspoon marjoram
1/4 cup coarsely chopped sundries tomatoes


Directions:

  1. Cut each chicken breast crosswise on the diagonal into 6 equal pieces
  2. In a heavy skillet, melt the butter over moderately high heat. When foam begins to subside, add the chicken pieces. Sprinkle with salt and pepper. Saute over moderate heat, turning, until the chicken is just opaque throughout, 4 to 5 minutes.
  3. Remove the chicken with a slotted spoon. Add the shallot to the skillet and saute, stirring, until softened, about 1 min.
  4. Add the cream, wine, marjoram, and sundries tomatoes. Bring to a boil over moderate heat heat and cook, uncovered, stirring occasionally, until the sauce is slightly thickened about, 5 minutes. Return the chicken to the skillet. Simmer gently, spooning the sauce over the chicken until heated through, about 2-3 minutes.

Monday, August 29, 2016

Chile Colorado (Bon Appetite)



INGREDIENTS:

5 Ancho chilies (dried)
2 Passilla chilies (dried)
2 quajillos chilies (dried)
3 cups chicken stock
2 puonds of boneless pork shoulder (diced in ½ pieces)
Salt and Pepper
6 cloves of garlic

2 bay leaves

Directions:

Take 5 anchos, 2 pasillas, and 2 guajillos, and remove the stems and seeds. Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don’t use them!
Cover chiles with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender. Put the chiles and all of the soaking liquid into a blender and purée until very smooth.
Cut 2 pounds of boneless pork shoulder into ½” pieces, season with saltand pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking. Chop up abunch of garlic (about 6 garlic cloves) and throw it in the pot along withtwo bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano(Mexican oregano if you have it). Stir that around for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper.
My mom served this with Mexican rice, beans a la charra, and flour tortillas

Chile Colorado (Bon Appetite)



INGREDIENTS:

5 Ancho chilies (dried)
2 Passilla chilies (dried)
2 quajillos chilies (dried)
3 cups chicken stock
2 puonds of boneless pork shoulder (diced in ½ pieces)
Salt and Pepper
6 cloves of garlic

2 bay leaves

Directions:

Take 5 anchos, 2 pasillas, and 2 guajillos, and remove the stems and seeds. Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don’t use them!
Cover chiles with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender. Put the chiles and all of the soaking liquid into a blender and purée until very smooth.
Cut 2 pounds of boneless pork shoulder into ½” pieces, season with saltand pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking. Chop up abunch of garlic (about 6 garlic cloves) and throw it in the pot along withtwo bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano(Mexican oregano if you have it). Stir that around for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper.
My mom served this with Mexican rice, beans a la charra, and flour tortillas