Could we start recipe thread for Pat Bistrop?

updated Anne in Boston's Beef Burgundy Stew (sourced from Gail's)

Beef Burgundy Stew

Recipe by Anne / Boston

2 1/2 Pounds lean stew beef
2 bay leaves
1 1/2 Tsp. thyme
2 Cloves minced garlic
1 Can tomato paste
3 Cups burgundy
1 1/2 Tsp. rosemary
2 Cans beef broth
1/2 Cup water
1 Lb. small red potatoes, (quarter if large)
1 Lb. carrots, (in 1" slice)
2 Small onions, quartered
1 Lb. small mushrooms, quartered
3 Tbsp. water, mixed with
3 Tbsp. corn starch

1/4 Cup fresh minced parsley

salt & pepper to taste

Brown stew beef. Drain and return to pan with bay leaves, thyme, garlic and tomato paste. Cook on medium/low heat until garlic is somewhat cooked. Add burgundy and rosemary, bring to boil and simmer 1 and one half hours or until tender.

Add rest of ingredients except for parsley & salt and pepper. Bring back to boil and simmer 1/2 hour to 40 minutes or until vegetables are done. Add corn starch mixture and stir until slightly thickened. Add parsley and salt & pepper to taste. Now you're done. Yumm.

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

 
Sausage and Cheese Muffins updated

From: Kathy/MS 1415


Sausage and Cheese Muffins

1/2 lb. ground pork sausage
2 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1 cup milk
1 large egg, beaten
1/4 cup butter, melted
1/2 cup shredded cheddar cheese

Brown sausage until it crumbles; drain & set
aside. Mix flour and next 3 ingredients.
Make a well in the center. Combine milk,
egg, & butter. Add to dry mixture, stirring
just until moist. Stir in sausage and cheese.
Line muffin tin with paper baking cups. Spoon
batter into cups, filling full. Bake at
375 degrees for 20 minutes or until golden
brown. Remove immediately.

Yields 12 muffins

 
Bobotie

I know that she kept this recipe for years, as she reposted it a while ago.

Bobotie

2 lb ground beef ( in Cape Town it was
probably ground lamb, though )
2 large onions, diced
oil
3 tablespoons apricot jam
2 tablespoons sugar
1 tsp salt
2 tablespoons curry powder ( or to taste -
with the curry I use this is mild)
1 thick slice bread (1-2 inches) soaked in
milk
2 eggs
extra egg

Fry onions in a little oil , add meat and
stir until the mince is no longer pink. Add
the next 6 ingredients, mix well until it's a
uniform colour ( you don't want bits of
unmixed bread lurking in there ) and put in
greased casserole dish. Top with custard made
of extra egg and remaining milk ( maybe half
a cup ). Bake at 350 F for 30 to 45 minutes,
until custard is lightly browned.

It makes sensational sandwiches when it's cold.

 
I made these yesterday and the kids loved them.

I didn't use a sharp cheddar so they didn't have a very pronounced cheese flavor, so I dipped the tops in melted butter and then in grated parm cheese. I would definitely make these again. They made a great after school snack for the kids. Thanks, Pat!

 
roast chicken that cooks itself

Excerpted from Thomas Keller's Bouchon

One 2 to 3 pound farm raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme
Unsalted Butter
Dijon mustard

Preheat the oven to 450 degrees. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better. Salt and pepper the cavity, then truss the bird.

Now, salt the chicken -- I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about one tablespoon). Season to taste with pepper.

Place the chicken in a saute pan or roasting pan and put it in the oven. Leave it alone -- don't baste it, don't add butter. You can if you wish, but it will add steam, and as mentioned above, dry heat is best.

Roast until done, 50 to 60 minutes. Remove it from the oven and add the thyme to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the trussing twine. Separate the middle wing joint and eat it immediately (share the other one if you must). Remove the legs and thighs. Take off the backbone and eat one of the oysters (again, share the other one only if you are very generous). Cut the breast down the middle and serve it on the bone, with one wing joint still attached. Slather the meat with fresh butter and serve mustard on the side.

This is the best recipe for roast chicken I have ever found -- but it does really mess up the oven!!!!

https://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=94060

 
Fettucini with Fennel and Cream

Rec: Fettucini with Fennel and Cream -- delicious, make ahead!

Adapted over the years from Bon Appetit January, 1992

6 T unsalted butter
1 large fennel bulb, thinly sliced lengthwise
white part only
1 mayan sweet or vidalia onion, sliced as the
fennel bulb

Saute these ingredients together for about 8
minutes.

Add 1/4 cup tomato paste, 2 T ground fennel
seed*, 1 T rubbed sage and 1/2 tsp ground nutmeg. Stir one minute.

Increase heat to high and add 1 cup dry
sherry or white wine or even apple juice. Boil gently until liquid is reduced by half
(about 5 minutes).

Add 1 cup heavy cream -- cook gently until desired consistency is achieved.

Cook 12 oz fettucini in salted water until al
dente. Add sauce to pasta and toss to mix
well. Serve hot with freshly grated parmesan reggiano and freshly ground pepper.

Make ahead: I have the sauce and pasta waiting separately until serving time. Heat each carefully (separately in the microwave) and toss together in a large wooden bowl.

This is beautiful as a luncheon dish. A
light salad -- either romaine or fruit, and
some sourdough rolls are all that is needed
alongside.

Last night I served it with dredged sauteed pork chops.

*Toast the fennel seeds slightly (until their
fragrance is released) and grind them. I
use an electric coffee grinder I keep only
for spices. Clean it afterwards by grinding
up a crust of bread.

https://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=94062

 
Pat's favorite meatloaf

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).

 
Apricot – Macadamia Fruitcake

Apricot — Macadamia Fruitcake

A tropical delight!

Prepare a loaf pan by greasing it and dusting it with flour.
Preheat the oven to 325°.

1 pound chopped dried apricots
1 pound chopped dried mangoes
1 pound macadamia nuts
4 ounces candied pineapple pieces
4 ounces candied ginger pieces chopped

4 eggs, beaten
1 cup sugar

1 cup flour
½ teaspoon salt
1 teaspoon baking powder

Mix the flour, salt and baking powder. Pour this over the mixed fruit and nuts. With your hands, mix the flour in breaking up clumps of sticky fruit.

Beat the eggs and sugar together well. Pour over the fruit/flour mixture. Mix well. Pour all into loaf pan and place in oven. Put a vessel with water in the oven to prevent over-browning of the fruitcake.

Bake for 1 ½ hours or until done (toothpick inserted in center of cake comes out clean — cake is pulling away from sides, is risen in the middle.)

Allow to cool for about 10 minutes, and then remove from pan to rack. Let the cake cool completely before wrapping in cheesecloth and basting it with Cointreau or some other fruity liquor.

Wrap the curing cake in aluminum foil for a week to 10 days.

 
Steamed Pork Buns

Date: Fri, 08 May 1998 14:27:42 GMT
From: Pat/Harpers Ferry (@198.77.15.161)

Hi, Courtney! Here's the Recipe for Cha Siew Pao
Cha Siew Pao (makes 24 buns)

Have the Cha Siew Pork (Post # 16307/6)
ready. Make the filling and have it cooling
while the dough for the buns is rising.

Filling

Chop 1 pound cha siew pork - I julienne it
and chop pretty small.

Soak 4 oz dried shikate mushrooms, cover in
a saucepan with water, add 1 T sesame oil and
2 T light soy sauce. Boil until sauce is
reduced to a glaze. Stem and chop the
mushrooms.

Combine mushrooms in their sauce and pork.
Add 1-2 T oyster-flavored sauce. If the
mixture seems dry, add hoisin sauce thinned
with a little light soy sauce. Toss
together and taste for seasoning. In
Malaysia, a quartered hard boiled egg was
sometimes added during the assembly. If you
like, you can add beansprouts, jicama (makes
a nice crunch) or other vegetables. Usually
I just make them with the meat/mushroom
mixture.

Make the DOUGH

Proof a package of yeast in warm water with
a little sugar. In the food processor, place
4 cups of white flour, a cup of milk (hot to
the touch). Add the yeast mixture and
process until it makes a ball on the top of
the blade. Add a little flour or water as
needed to achieve a soft dough. Knead in
Cuisinart until satiny.

Place in an oiled bowl in a warm place
(covered) until doubled. Punch down and
divide into four pieces. Cut each of these
into 6 pieces, keeping all covered as you
work the dough.

Have ready in your steamer (I use bamboo
over water in a wok) circles of waxed paper 3
inches across.

Take one piece of dough and flatten into a
circle. Roll with a pizza roller until the
size of your hand. Holding in your palm,
place a spoonful of filling in the center.
Close it on top with your other hand,
twisting the top into a tiny topknot. This
is tricky, you don't want the sauce to leak
out, as it will not seal.

Place each bun upside down (sealed edge
down) on a circle of waxed paper keeping them
covered until they are doubled in size.

Steam covered until the buns feel dry on
top. I use stacked bamboo steamers with a
lid over water in a wok.

These are also good baked. Glaze the top
with a little milk or frothy egg white before
baking.

Note: I have never written this down
before! If the proportions seem out of whack
to you, be flexible! -- e.g. if you like less
mushrooms or more sauce!

Hi, Courtney! Here's the Recipe for Cha Siew Pao
Cha Siew Pao (makes 24 buns)

Have the Cha Siew Pork (Post # 16307/6)
ready. Make the filling and have it cooling
while the dough for the buns is rising.

Filling

Chop 1 pound cha siew pork - I julienne it
and chop pretty small.

Soak 4 oz dried shikate mushrooms, cover in
a saucepan with water, add 1 T sesame oil and
2 T light soy sauce. Boil until sauce is
reduced to a glaze. Stem and chop the
mushrooms.

Combine mushrooms in their sauce and pork.
Add 1-2 T oyster-flavored sauce. If the
mixture seems dry, add hoisin sauce thinned
with a little light soy sauce. Toss
together and taste for seasoning. In
Malaysia, a quartered hard boiled egg was
sometimes added during the assembly. If you
like, you can add beansprouts, jicama (makes
a nice crunch) or other vegetables. Usually
I just make them with the meat/mushroom
mixture.

Make the DOUGH

Proof a package of yeast in warm water with
a little sugar. In the food processor, place
4 cups of white flour, a cup of milk (hot to
the touch). Add the yeast mixture and
process until it makes a ball on the top of
the blade. Add a little flour or water as
needed to achieve a soft dough. Knead in
Cuisinart until satiny.

Place in an oiled bowl in a warm place
(covered) until doubled. Punch down and
divide into four pieces. Cut each of these
into 6 pieces, keeping all covered as you
work the dough.

Have ready in your steamer (I use bamboo
over water in a wok) circles of waxed paper 3
inches across.

Take one piece of dough and flatten into a
circle. Roll with a pizza roller until the
size of your hand. Holding in your palm,
place a spoonful of filling in the center.
Close it on top with your other hand,
twisting the top into a tiny topknot. This
is tricky, you don't want the sauce to leak
out, as it will not seal.

Place each bun upside down (sealed edge
down) on a circle of waxed paper keeping them
covered until they are doubled in size.

Steam covered until the buns feel dry on
top. I use stacked bamboo steamers with a
lid over water in a wok.

These are also good baked. Glaze the top
with a little milk or frothy egg white before
baking.

Note: I have never written this down
before! If the proportions seem out of whack
to you, be flexible! -- e.g. if you like less
mushrooms or more sauce!

http://www.myrecipes.com/recipe/steamed-pork-buns-char-siu-bao-10000001734314/

 
Cha Siew Pork (Chinese Roast Pork)

Date: Fri, 08 May 1998 12:07:17 GMT
From: Pat/Harpers Ferry sitting on my hands long enough! (@198.77.15.160)

OK, guys, I can't help myself! Here's my REC for marinade for Cha Siew Pork! >>
I followed my cook around the kitchen in
Kuala Lumpur for this one. You can use the
thin sliced meat for fried rice or stir fry
dishes, or to make yummy cha siew pao
(steamed pork buns).

For a 5 pound pork loin:

Cut the meat into strips 2"x2" and as long as
you like (I cut mine about 6" long)
Marinate for 24 hours in the following:

10 oz granulated sugar
3 tsp salt
2T sesame oil
2T dark, thick soy sauce
3T light soy sauce
Red food coloring (traditonal, but optional)

Note: If you can't find the thick soy sauce,
substitute hoisin sauce. The flavor is a
little different, but still delicious!

Grill the meat on racks over charcoal,
basting frequently until the meat is firm and
well done. I arrange the coals around a drip
pan so the marinade doesn't drip into the
fire. If you have the small rib racks, you
can stand the meat in them so it is easy to
baste. Watch it carefully, as the sugar in
the marinade will burn easily.

Watch your plate afterwards! My family has
become rather adept at cha siew pork theft!

To serve the meat, slice thinly to make
little 2x2 pieces for stir-fry dishes. To
freeze, leave in strips and slice when you
use it.

Note: I chop the meat for the Cha Siew Pao -- not too fine, but the slices don't wrap well.

 
Hottendots

Rec: Hottendots
Posted: Nov 8, 2005 7:30 PM
Fat_head/ON: REC 4 U- M. F. K. Fisher's Hottendots
Posted: Nov 29, 2000 8:48 PM

M. F. K. Fisher's Hottendots
Hi rebecca! This recipe might be close to what you're looking for. I love these little cookies. I think in the old days cooks would compete to see just how small they could get their ginger cookies! If you make them the thickness of a pencil, I'm certainly impressed. I make mine about the size of a penny and about 1/4" thick. If you cook them right they will end up just a little bit chewy-crisp. mmm-mmm! Of course some people like them crisp - mmm-mmm,too! Making them small, you end up with too many dozen cookies to count.

M. F. K. Fisher's Hottendots
3 3/4 cups flour
1 1/2 tsp baking soda
2 Tbs ground ginger
1/2 tsp cinnamon
1/4 tsp cloves
3/4 cup unsalted butter
2 cups sugar
2 lg eggs, beaten
1/2 cup molasses (pref. dark, NOT blackstrap)
2 tsp cider or balsamic vinegar

Mix dry ingredients (I also add some freshly grated nutmeg). Cream butter and sugar. Stir in eggs, molasses and vinegar. Add dry ingredients and mix until just combined.

Pinch off small handfuls of dough and roll on board into ~1/2" thick rope. Cut rope into ~1/4" thick slices and place on greased pans about 1" apart.

Bake until soft, ~6 or 7 minutes. They will crisp some as they cool. Store in airtight container.

Do they sound good? I can hardly wait to make them- they're one of my Xmas faves.

TWEAKS: I rolled them in demerara sugar before baking. They needed 13 minutes at 350 degrees. I had cut them about 3/4 of an inch, so they are about 1 1/2 inches in diameter -- not penny sized. My guys would eat them by the handful and they'd be gone in a flash!

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REC.: Hoppin' John Salad

REC.: Hoppin' John Salad
We're having this New Year's Day.

2 c. cooked black-eyed peas
3 c. cooked long grain rice
1/2 c. chopped purple onion
1/4 c. chopped celery
1 jalapeno pepper, seeded and minced
1/4 c. loosely packed fresh parsley
1/4 c. loosely packed fresh mint
1 clove garlic
1/2 tsp. salt
3 T. fresh lemon juice
1/4 c. olive oil
1/4 tsp. ground pepper

Combine first 5 ingredients in a large bowl.
Place herbs and garlic on a cutting board;
sprinkle with salt and finely chop. Sprinkle
this over rice mixture, stir gently.
Combine remaining ingredients, stir into
rice mixture. Makes 6 c. (From Southern
Living Annual Recipes, March 96)

 
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