Could we start recipe thread for Pat Bistrop?

M

mariadnoca

Moderator
I thought maybe we could compile a list of favorite recipes for Pat since she's sure to have lost all of her copies in the fire. (Yes, I'm searching the archives for her recipes and posting...makes me worry less.)

Also if anyone has any photos of her I'm sure those would mean a lot too.

 
Pat's Red Cabbage, Cranberry and Apple Slaw

Red Cabbage, Cranberry and Apple Slaw

from Cooking Light, December 2003

This slaw marinates in the refrigerator for a couple of hours, allowing the vinaigrette to permeate the cabbage and plump the cranberries. Stir in apples just before serving to keep them bright.

5 cups thinly sliced red cabbage (about 1 1/2 pounds)
1/2 cup dried cranberries
1/3 cup rice vinegar
1/3 cup sugar
2 tablespoons white wine vinegar
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/4 cups thinly sliced tart apple
1/4 cup chopped toasted pecans

Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk. Drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple and toss well to combine. Sprinkle with pecans.

 
Recipe for Cherry Clafouti

When living in Harper's Ferry WV we used to pick sour cherries every June. Wonderful -- I miss that. I have a cherry pitter, but used the paper clip method a lot of the time. An easy way to freeze them is to line a cookie sheet with parchment paper and a single layer of cherries. Sprinkle with sugar and stack in the freezer until frozen hard. Pack in quart bags for the Thanksgiving Cherry pie! Or make the clafouti below. - Pat

Prepare a quiche pan (10 inch) with unsalted
butter. Rinse and dry 3 cups of fruit.
Arrange cherries (or raspberries,
blackberries, sliced peaches, pears, plums,
etc.) in the dish and sprinkle with 3 T
granulated sugar.

To make the batter, sift 3/4 cups flour with
3 T sugar. Mix in 1/2 tsp baking powder and
1/4 tsp salt. In a separate bowl, whisk 3
eggs and 3/4 cup milk, 3 T dark rum and 2 T
melted butter.

Mix wet and dry ingredients thoroughly (I
use a blender) until well combined. Pour
over fruit.

Place clafouti dish on a cookie sheet and
bake in a 350 degree oven for about 30
minutes or until puffed and golden.

Serve warm or cold dusted with powdered
sugar and rosettes of whipped sweetened
cream, if desired.

 
Squash Casserole - Hominy Grill, Charleston, SC

Squash Casserole - Hominy Grill, Charleston, SC

This is so good!!!

Ingredients: 2 Tablespoons butter; 3 zucchini, thinly sliced (about 4 cups); 3 yellow squash, thinly sliced (about 4 cups); 1 cup onion, diced; 1/2 cup celery, diced; 1 clove garlic minced; 4 beaten eggs; 1 1/2 cups grated cheddar cheese; 1/2 cup grated parmesan cheese; 1 1/2 tablespoons chopped fresh basil; 1 1/2 tablespoons chopped fresh parsley; 1/2 teaspoons Tabasco; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon nutmeg; 1/4 teaspoon sugar; 3 cups dried breadcrumbs.

Preheat oven to 350 degrees. Grease an 8x8 baking dish, dust with bread crumbs and set aside.

Heat butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally until edges of onion start to turn golden brown. Add garlic and cook another minute. Add squash and cook until tender and slightly browned, approximately 30 minutes. Set aside to cool.

In medium bowl,combine the beaten eggs, cheeses, basil, parsley, Tabasco, salt, pepper, nutmeg and sugar. Set aside.

Pulse 1/3 of the squash mixture in a food processor until it is chunky-smooth. Add back to the bowl with the rest of the squash and the egg and cheese mixture and stir to combine.

Pour the mixture into the prepared baking dish and top with an even coating of the breadcrumbs. Bake for 35 to 40 minutes, or until the egg sets and the casserole is slightly puffed.

Serves 6

 
Greenmarket Carnitas

GREENMARKET CARNITAS

Greenmarket at Union Square, NYC

Time to prepare, about 2 hours
Makes 6 cups

2 pounds smoked pork shank, rinsed
2 pounds fresh pork shank, rinsed
2 medium Spanish onions, peeled and halved
2 cloves garlic, smashed
2 teaspoons cumin seeds
1 teaspoon oregano
2 tablespoons coarsely chopped cilantro
1 teaspoon salt
teaspoon freshly ground black pepper
4 cups chicken broth
oil for baking dish
2 jalape os, or more to taste, seeded and minced
1 small Spanish onion, chopped

In a large stockpot, combine meat, the 2 halved onions, garlic cumin, oregano, cilantro, salt and pepper. Add chicken broth and just enough water to cover the shanks.

Bring to boil over high heat. Reduce the heat to medium low, and simmer until meat begins to fall off the bone, 1 to 2 hours.

Remove from heat, and let cool slightly. Reserve one cup of the cooking liquid, and transfer the shanks to a large pan. Pull meat from the bones, shredding some of it, but leaving some in chunks. Discard the bones. Transfer the meat to a large bowl. Moisten it with some or all of the reserved cooking liquid. At this point, meat may be served as a main dish with tortillas and beans on the side, or as a topping for a salad.

To make the carnitas, heat the oven to 425 . Oil a baking dish large enough to hold the meat in a layer about 1 inch deep. Fold jalape os and chopped onion into meat, spreading the mixture evenly in the pan. Bake until surface begins to turn crispy in spots, 20 to 30 minutes. Use as a filling for tacos or burritos.

June 2005

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=143222

 
Sandra's Stuffed Meatballs with chipotle sauce

Stuffed Meatballs with Chipotle Sauce

Several years ago, Sandra (now Sandra in Australia) came to my rescue when someone unplugged my freezer and left me with many pounds of defrosted meat. This is now a family favorite! Thanks, Sandra!

Serves 4

2 large eggs
1 teaspoon salt
1/3 cup dry breadcrumbs
2 pounds lean ground pork
1/4 cup coarsely chopped cilantro
3 1/2 ounces Queso fresco cut into nine 3/4"
cubes - or Monterrey jack
9 whole pimiento stuffed olives
2 tablespoons lard or vegetable oil
1 cup finely chopped white onion
2 cloves garlic, minced
1 pound canned whole tomatoes, undrained
coarsely chopped
1/2 cup beef broth
2-4 canned Chipotles en Adobo finely chopped
sliced pimiento stuffed olives

Beat the eggs with salt in a large bowl. Stir in the breadcrumbs and let stand for 5
minutes. Add the pork and the cilantro, then mix lightly, but thoroughly.

Divide the meat mixture into 18 even portions. Shape portions into a flat round
patty. Top 9 of them with the cheese cubes and the other nine with the whole olives.
Then press meat firmly around each stuffing to enclose completely and form the
meatball.


Make sure none of the stuffing is showing. Heat the lard in a deep skillet over medium
heat until. Fry the meatballs in two batches, turning occasionally, until brown
on all sides, about 5 minutes, then remove to a plate.

Drain all but 3 tablespoons of the drippings from the skillet. Add the onion and garlic
and saute over medium heat until soft, about 4 minutes. Stir in the tomatoes, stock and
chilies, then heat to boiling.

Return the meatballs to the skillet and reduce the heat to low. Simmer, uncovered,
until the meatballs are cooked through, about 45 minutes. Remove the meatballs to a
serving dish with a slotted spoon and keep warm.

Transfer the tomato mixture to a blender container and process until smooth (or use
an immersion blender). Return the mixture to the skillet and heat over high heat to
boiling.

Pour the sauce over the meatballs and garnish with the sliced olives.

 
Lentil Salad

This salad is great cold or served hot as a side dish. It keeps well in the refrigerator for snacks. My kids like to wrap it up in lettuce leaves or pita bread or a warm tortilla. It's great to take to a picnic or cookout.

One small bag of lentils, washed and picked over
8 quarts of boiling water
4 bay leaves
4 cloves garlic, peeled
1 T salt
3 or 4 scallions, chopped
2 cups chopped parsley (or cilantro)
4 tsp dijon mustard
1 t salt
2 tsp black pepper (to taste)
1 cup olive oil
1 cup lemon juice add zest if you like it!

Place lentils, bay leaves, garlic, and salt in a large pot of boiling water. Bring back to the boil, let the mixture cook for a couple of minutes and turn the heat off. Let the lentils stand in the water for a half hour or so or until they seem tender.

Meanwhile, make the dressing. Mix oil, lemon
juice, pepper, salt and mustard.

Drain lentils well in a colander.Remove bay leaf and garlic. Pour dressing over and mix well. Mix in scallions, parsley or chopped cilantro and
chill.

For color, you can add a tablespoon of finely
chopped sweet red pepper or carrot. If you
like it more spicy, add a few drops of Tabasco or Tabasco green sauce.

Serve as a side dish cold or with warm pita bread, or roll up in lettuce leaves. Delicious and refreshing.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=87984

 
Meatloaf - From Richard in Cincy

From: Richard from Cincy

Paul's Meatloaf from Brooklyn (5Jan)

Lori, you may be dealing with some kind of
nostalgia/guy bonding/lost youth thing here.
If so, gracefully admit defeat, you can't win.

If not, this meatloaf has never failed to
send the guests into eating frenzies of
seconds and thirds. It really is incredible.
AND, if you can squirrel away a couple slices,
it is INCREDIBLE the next day warmed and
served on rye with catsup. I serve garlic
mashed potatoes with this and a green veggie.

Good luck!

From the New York Cookbook:

1 1/2 lbs. lean ground chuck
1/2 lb. hot Italian sausage, removed from casing
and crumbed
1 cup coarse bread crumbs, pref. from toasted rye
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. freshly grated nutmeg
pinch of freshly ground black pepper
Pesto (recipe follows)
1 1/2 c. grated Cheddar cheese
6 slices bacon, cooked crisp, drained, and crumbled
2 hard cooked eggs, chopped

350F. oven
Cover a 13X9-inch baking pan with foil

Combine chuck, sausage, bread crumbs, beaten
eggs, salt, pepper, and nutmeg.

In another bowl, combine pesto, 1 cup of Cheddar,
bacon, and hard cooked eggs.

Place the meat between 2 sheets of waxed paper
and roll into a rectangular shape about 1/3
inch thick.

Remove the top sheet and spread the pesto mixture
over the meat layer. Roll up jelly roll style,
peeling the bottom wax paper back as you roll.
Shape the ends as needed to seal in the pesto and
form a neat cylindrical shape.

Place the loaf seam side down in the prepared
baking pan. Sprinkle with the remaining Cheddar.
Bake until cooked through and browned, about
1 hour.

Pesto

2 cloves garlic (I use 6)
1/3 cup olive oil
2 cups tightly packed fresh basil leaves
1/4 cup pine nuts
3/4 cup freshly grated Parmesan

Process the garlic and half the oil in a food processor
until pureed. Add remaining oil, basil, nuts, and
Parmesan. Process to a smooth paste.

Pesto should be fairly dry for the meatloaf.
If it is too wet, blot with paper towels to
remove excess oil (or add more Cheese and basil).

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=95192

 
This is the recipe I use. It is excellent. I use corn husks most of the time, and...

...make very few modifications. I also use his recipe/technique to render my own pork lard for the masa. Makes all the difference in the world!

The red chile filling is EXCELLENT! I make it as a stand-alone dish. It is especially good in burritos and over an omelet. The red sauce is like VELVET. MMmmmmm. I'm getting hungry!

Michael

 
Mrs. Martin Blum's Pumpkin Cake -This is my all time favorite Pumpkin Bread/Cake recipe!

Mrs. Martin Blum's Pumpkin Cake

I clipped this recipe from the Washington Post in about 1973. It was the birthday cake of choice for my oldest son for a number of years! I don't remember who Martin Blum is, though (senior moments!)

3 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp pumpkin pie spice
1/2 cup finely chopped walnuts
1 1/2 cups salad oil
2 cups pumpkin (fresh or canned)
2 cups sugar
4 eggs, slightly beaten

Sift flour once and measure. Add salt, soda,
baking powder and spice and sift again. Add
nuts. Combine oil, pumpkin, sugar and eggs,
beating well until blended and light. Add
dry ingredients and beat well. Pour into
well-greased 10 inch tube pan (or bundt pan)
and bake at 350F for one hour. Test for
doneness by inserting a toothpick into
center.

Cool slightly before removing from pan.
Glaze if desired when completely cool.

This is a very dense cake, like a pumpkin
pound cake with a delicate flavor. Great
with a cup of tea! It freezes well too.

 
Anne in Boston's Beef Burgundy Stew

Beef Burgundy Stew

2 1/2 lb. lean stew meat
2 bay leaves
1 1/2 tsp. fresh thyme
2 cloves (or more) minced garlic
1 can tomato paste
3 cups good quality burgundy (I use Australian Shiraz)
1- 1/2 tsp. fresh rosemary
2 cans beef broth
1/2 cup water
1 lb. small red potatoes, quartered
1 lb. carrots, in one-inch slices
2 small onions, quartered
1 lb. small, white mushrooms, sliced
3 Tbsp. water mixed with 3 Tbsp. corn starch
1/4 cup fresh, minced parsley
coarse salt and freshly ground pepper to taste

Brown beef stew, add bay leaves, thyme, garlic and tomato paste, and a little beef broth to release the brown bits on the bottom. Be sure to scrape the bottom to get all the bits. Add burgundy and rosemary, bring to simmer for 1 1/2 hours or until meat is tender.

Add rest of ingredients except for parsley, salt and pepper. Bring back to simmer for 30 to 40 minutes or until veggies are done. Add corn starch mixture and stir until slightly thickened. Add parsley, salt and pepper. Yummm, now you're done.

P.S. I adjust thyme, rosemary, and parsley
to my taste. I like more than this recipe
calls for, and fresh rosemary works better.

 
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