I thought it might be nice to post a few of Charlie's recipes/posts/notes. Care to join me?
- Thread starter pat-nocal
- Start date
I'll start with this Rec: Grandma's Bread Stuffing, a repeat performer that I have SUCH a hard time
getting the dish to the table due to picking off the crispy crunchy bread cubes as the dish comes out of the oven.
Grandma's Bread Stuffing
Serving Size : 6
1 1/2 cups diced celery
1 cup coarsely chopped onions
3/4 cup butter
8 cups day-old white bread cubed
2/3 cup hot turkey broth
2 eggs, beaten slightly
1 teaspoon salt
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried thyme
1/8 teaspoon black pepper
Saute celery and onion in butter until tender. While vegetables are cooking, turn bread cubes into large bowl, moisten with hot liquid, and cover bowl. When vegetables are tender, add to bread. Stir in eggs and add seasonings, tossing lightly. Stuffing may be baked separately in a casserole in moderate oven (375 deg.) for 25 to 30 minutes.
Use Giblets to make broth - Make 3x recipe for a 12 lb. bird
Source: Charlie from Old Fashioned Cookbook.
recipeswap.org
Charlie said: This is a basic bread stuffing that was our standard for years.
Charlie’s sister, Karen: I have to tell you that this is the BEST stuffing recipe. Every year, someone in our family wants to try a new recipe, and so we allow them to, but we also make a pan of this one. This one always wins, hands down!!
Pat’s notes (2012): Big thanks to Charlie for Grandma's Bread Stuffing. Realllly good and will be my go-to recipe for sure. I used a day old loaf of Trader Joes Pugliese bread, cutting it into bread cubes (leaving the crust on) and then toasting the bread cubes in a slow oven until they were fairly dry. Added the turkey giblets too, and turkey stock from cooking the giblets. Delicious.
More Pat’s notes: 2014 Thanksgiving – made using day old artisan french bread (reallly good outcome). Dried the bread cubes out in the oven (next time I’ll bake a leetle bit more to get a golden toasty color because that’s where the flavor is for me with the finished dish). Ohmygoodness, this dish was so good I couldn’t stop picking at it after it was removed from the oven – wow!!!
getting the dish to the table due to picking off the crispy crunchy bread cubes as the dish comes out of the oven.
Grandma's Bread Stuffing
Serving Size : 6
1 1/2 cups diced celery
1 cup coarsely chopped onions
3/4 cup butter
8 cups day-old white bread cubed
2/3 cup hot turkey broth
2 eggs, beaten slightly
1 teaspoon salt
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried thyme
1/8 teaspoon black pepper
Saute celery and onion in butter until tender. While vegetables are cooking, turn bread cubes into large bowl, moisten with hot liquid, and cover bowl. When vegetables are tender, add to bread. Stir in eggs and add seasonings, tossing lightly. Stuffing may be baked separately in a casserole in moderate oven (375 deg.) for 25 to 30 minutes.
Use Giblets to make broth - Make 3x recipe for a 12 lb. bird
Source: Charlie from Old Fashioned Cookbook.
charlie's *Grandma's Bread Stuffing
Grandma's Bread Stuffing 1 1/2 cups diced celery 1 cup coarsely chopped onions 3/4 cup butter 8 cups bread cubes -- day-old 2/3 cup turkey broth -- hot, or low-salt chicken broth 2 eggs -- beaten slightly 1 teaspoon salt 1 1/2 teaspoons sage 1 1/2 teaspoons thyme 1/8 teaspoon black pepper 3/4...
recipeswap.org
Charlie said: This is a basic bread stuffing that was our standard for years.
Charlie’s sister, Karen: I have to tell you that this is the BEST stuffing recipe. Every year, someone in our family wants to try a new recipe, and so we allow them to, but we also make a pan of this one. This one always wins, hands down!!
Pat’s notes (2012): Big thanks to Charlie for Grandma's Bread Stuffing. Realllly good and will be my go-to recipe for sure. I used a day old loaf of Trader Joes Pugliese bread, cutting it into bread cubes (leaving the crust on) and then toasting the bread cubes in a slow oven until they were fairly dry. Added the turkey giblets too, and turkey stock from cooking the giblets. Delicious.
More Pat’s notes: 2014 Thanksgiving – made using day old artisan french bread (reallly good outcome). Dried the bread cubes out in the oven (next time I’ll bake a leetle bit more to get a golden toasty color because that’s where the flavor is for me with the finished dish). Ohmygoodness, this dish was so good I couldn’t stop picking at it after it was removed from the oven – wow!!!
Last edited by a moderator:
Charlie included Grandma's Bread Stuffing in this 2009 Thanksgiving menu. Several
of these dishes are faves at our house as well.
Breakfast---Spiced Cranberry Bundt Cake
http://www.epicurious.com/recipes/food/views/Spiced-Cranberry-Bundt-Cake-350418
Mid-day----Peppered Three Onion Tart with Smoked Salmon---and Champagne
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1559156
Dinner---Persimmon and Fennel Salad
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=398719
Roast Turkey with Herb Rub and Shiitake Mushroom Gravy
http://www.epicurious.com/recipes/food/views/Roast-Turkey-with-Herb-Rub-and-Shiitake-Mushroom-Gravy-801
Maple Glazed Parsnips with Popped Mustard Seeds
http://www.epicurious.com/recipes/food/views/Maple-Glazed-Parsnips-with-Popped-Mustard-Seeds-104724
Grandma's Bread Stuffing
Puree de Pommes
Sweet Potatoes and Fresh Orange Casserole
Brussel Sprouts with Garlic and Chili
Braised Fennel
Cranberry Sauce with Candied Ginger
http://www.epicurious.com/recipes/food/views/Cranberry-Sauce-with-Crystallized-Ginger-2870
Pumpkin Pie with Brandied Whipped Cream
Ginger, Fig and Cranberry Semifreddo with Blackberry Sauce
http://www.epicurious.com/recipes/food/views/Ginger-Fig-and-Cranberry-Semifreddo-with-Blackberry-Sauce-104853
Pinot Gris
Reisling
Brandy
Tums
of these dishes are faves at our house as well.
Breakfast---Spiced Cranberry Bundt Cake
http://www.epicurious.com/recipes/food/views/Spiced-Cranberry-Bundt-Cake-350418
Mid-day----Peppered Three Onion Tart with Smoked Salmon---and Champagne
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1559156
Dinner---Persimmon and Fennel Salad
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=398719
Roast Turkey with Herb Rub and Shiitake Mushroom Gravy
http://www.epicurious.com/recipes/food/views/Roast-Turkey-with-Herb-Rub-and-Shiitake-Mushroom-Gravy-801
Maple Glazed Parsnips with Popped Mustard Seeds
http://www.epicurious.com/recipes/food/views/Maple-Glazed-Parsnips-with-Popped-Mustard-Seeds-104724
Grandma's Bread Stuffing
Puree de Pommes
Sweet Potatoes and Fresh Orange Casserole
Brussel Sprouts with Garlic and Chili
Braised Fennel
Cranberry Sauce with Candied Ginger
http://www.epicurious.com/recipes/food/views/Cranberry-Sauce-with-Crystallized-Ginger-2870
Pumpkin Pie with Brandied Whipped Cream
Ginger, Fig and Cranberry Semifreddo with Blackberry Sauce
http://www.epicurious.com/recipes/food/views/Ginger-Fig-and-Cranberry-Semifreddo-with-Blackberry-Sauce-104853
Pinot Gris
Reisling
Brandy
Tums
mariadnoca
Moderator
I loved Charlie's Thanksgiving menus -- here's one from Gail's:
From: Charlie
Pat, Thanksgiving dinner was wonderful...
but we always do much to much. There are
three cooks involved in this dinner, and
still we toiled mightily.
Menu:
Smoked Salmon & Pate canapes
Warm Chantarelle & Pancetta Salad
Apricot Glazed Turkey With Roasted Onion
& Shallot Gravy
New England Sausage, Apple & Dried Cranberry
Stuffing
Alita's Beer Biscuits
Brussel Sprouts
Rutabagas
Baked and Candied Yams
Mashed White Potatoes
Cranberry Sauce With Crystallized Ginger
Ultimate Pumpkin Pie
Pineapple Cheese Pie
Apple Pie
Cranberry Pear Tart With Gingerbread Crust
Diplomatico Cake
Roasted Pears With Hazelnut Syrup & Toasted
Hazlenuts
Fruit, Figs, Dates, Nuts, Coffee, Espresso,
Cordials
Today--Alka Seltzer
From: Charlie
Pat, Thanksgiving dinner was wonderful...
but we always do much to much. There are
three cooks involved in this dinner, and
still we toiled mightily.
Menu:
Smoked Salmon & Pate canapes
Warm Chantarelle & Pancetta Salad
Apricot Glazed Turkey With Roasted Onion
& Shallot Gravy
New England Sausage, Apple & Dried Cranberry
Stuffing
Alita's Beer Biscuits
Brussel Sprouts
Rutabagas
Baked and Candied Yams
Mashed White Potatoes
Cranberry Sauce With Crystallized Ginger
Ultimate Pumpkin Pie
Pineapple Cheese Pie
Apple Pie
Cranberry Pear Tart With Gingerbread Crust
Diplomatico Cake
Roasted Pears With Hazelnut Syrup & Toasted
Hazlenuts
Fruit, Figs, Dates, Nuts, Coffee, Espresso,
Cordials
Today--Alka Seltzer
mariadnoca
Moderator
REC: Apple Crostada with Brown Butter Streusel
Eat@ Recipe Swap & Recipes :
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charlie: One of the best things ever to hit my mouth REC: Apple
Crostada with Brown Butter Streusel...
Veteran Member
2186 posts
Joined: Dec 16, 2005
Posted to Thread #13208 at 6:16 am on Dec 26, 2008
Apple Crostada with Brown Butter Streusel
Serving Size : 10 Preparation Time :0:45
PASTRY:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 sticks unsalted butter -- (6 ounces) cold, cut into small
pieces
1/4 cup ice water
APPLE FILLING AND STREUSEL TOPPING:
1/2 cup all-purpose flour -- plus
2 tablespoons all-purpose flour
1/4 cup walnuts -- finely chopped
1/4 cup granulated sugar
2 tablespoons dark brown sugar
1/2 teaspoon salt -- divided
1/8 teaspoon ground cinnamon
7 tablespoons unsalted butter -- divided
1 cup pure maple syrup -- plus more for serving
1 vanilla bean -- split and scraped
5 Granny Smith apples -- peeled, cored and sliced 1/2-inch thick
1 large egg -- beaten with
1 tablespoon water
Vanilla ice cream -- for serving
MAKE THE PASTRY: In a food processor, pulse the flour, sugar and
salt. Add the butter and pulse until it's the size of small peas.
Add the water and pulse just until a dough forms. Turn out onto a
work surface and gather the crumbs together. Shape into a disk, wrap
in plastic and refrigerate for 1 hour.
MAKE THE FILLING AND STREUSEL: In a medium bowl, mix the flour with
the walnuts, granulated and brown sugars, 1/4 teaspoon of the salt
and the cinnamon. In a small skillet, cook 5 tablespoons of the
butter over moderately high heat until golden brown, 2 minutes. Pour
the butter over the walnut mixture and toss gently until crumbly.
Refrigerate the streusel.
Preheat the oven to 375°. In a large skillet, bring the 1 cup of
maple syrup to a simmer with the vanilla bean and seeds. Cook over
moderately high heat for 3 minutes. Whisk in the remaining 2
tablespoons of butter and 1/4 teaspoon of salt. Add half of the
apples to the skillet and cook until beginning to soften, 6 minutes.
Using a slotted spoon, transfer the apples to a platter. Repeat with
the remaining apples; let cool. Discard the vanilla bean and scrape
the pan juices into a bowl.
On a lightly floured work surface, roll out the pastry to a 15-inch
round, about 1/8 inch thick. Transfer to a baking sheet and
refrigerate for 15 minutes. Brush the egg wash in a 2-inch band
around the edge of the dough. Spread the apples on the pastry; add
any pan juices to the bowl. Fold the border up over them, leaving
the center exposed. Sprinkle the streusel topping over the apples in
the center and brush the pastry with the egg wash. Bake the crostada
for 50 minutes, or until golden brown. Let cool slightly, then serve
with vanilla ice cream drizzled with the reserved pan juices and
maple syrup.
Other messages in this thread:
13208. One of the best things ever to hit my mouth REC: Apple Crostada with
Brown Butter Streusel... - charlie - 6:16am on 12/26/08 (3)
I can understand why - it sounds delicious! (NT) - deb-in-MI - 6:22am on
12/26/08
Mmmmm, sounds wonderful, and many of the components can be done ahead then
assembled later. - Pat-NoCal - 9:02am on 12/26/08
I used the Grannies Pat--they balanced the sweetness of poaching in maple
syrup-the crust-wonderful (NT) - charlie - 7:44pm on 12/26/08
Please consider a monthly donation towards the ongoing expenses of
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©2012 eat.at. All Rights Reserved. | Terms of Use | Contact
Eat@ Recipe Swap & Recipes :
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charlie: One of the best things ever to hit my mouth REC: Apple
Crostada with Brown Butter Streusel...
Veteran Member
2186 posts
Joined: Dec 16, 2005
Posted to Thread #13208 at 6:16 am on Dec 26, 2008
Apple Crostada with Brown Butter Streusel
Serving Size : 10 Preparation Time :0:45
PASTRY:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 sticks unsalted butter -- (6 ounces) cold, cut into small
pieces
1/4 cup ice water
APPLE FILLING AND STREUSEL TOPPING:
1/2 cup all-purpose flour -- plus
2 tablespoons all-purpose flour
1/4 cup walnuts -- finely chopped
1/4 cup granulated sugar
2 tablespoons dark brown sugar
1/2 teaspoon salt -- divided
1/8 teaspoon ground cinnamon
7 tablespoons unsalted butter -- divided
1 cup pure maple syrup -- plus more for serving
1 vanilla bean -- split and scraped
5 Granny Smith apples -- peeled, cored and sliced 1/2-inch thick
1 large egg -- beaten with
1 tablespoon water
Vanilla ice cream -- for serving
MAKE THE PASTRY: In a food processor, pulse the flour, sugar and
salt. Add the butter and pulse until it's the size of small peas.
Add the water and pulse just until a dough forms. Turn out onto a
work surface and gather the crumbs together. Shape into a disk, wrap
in plastic and refrigerate for 1 hour.
MAKE THE FILLING AND STREUSEL: In a medium bowl, mix the flour with
the walnuts, granulated and brown sugars, 1/4 teaspoon of the salt
and the cinnamon. In a small skillet, cook 5 tablespoons of the
butter over moderately high heat until golden brown, 2 minutes. Pour
the butter over the walnut mixture and toss gently until crumbly.
Refrigerate the streusel.
Preheat the oven to 375°. In a large skillet, bring the 1 cup of
maple syrup to a simmer with the vanilla bean and seeds. Cook over
moderately high heat for 3 minutes. Whisk in the remaining 2
tablespoons of butter and 1/4 teaspoon of salt. Add half of the
apples to the skillet and cook until beginning to soften, 6 minutes.
Using a slotted spoon, transfer the apples to a platter. Repeat with
the remaining apples; let cool. Discard the vanilla bean and scrape
the pan juices into a bowl.
On a lightly floured work surface, roll out the pastry to a 15-inch
round, about 1/8 inch thick. Transfer to a baking sheet and
refrigerate for 15 minutes. Brush the egg wash in a 2-inch band
around the edge of the dough. Spread the apples on the pastry; add
any pan juices to the bowl. Fold the border up over them, leaving
the center exposed. Sprinkle the streusel topping over the apples in
the center and brush the pastry with the egg wash. Bake the crostada
for 50 minutes, or until golden brown. Let cool slightly, then serve
with vanilla ice cream drizzled with the reserved pan juices and
maple syrup.
Other messages in this thread:
13208. One of the best things ever to hit my mouth REC: Apple Crostada with
Brown Butter Streusel... - charlie - 6:16am on 12/26/08 (3)
I can understand why - it sounds delicious! (NT) - deb-in-MI - 6:22am on
12/26/08
Mmmmm, sounds wonderful, and many of the components can be done ahead then
assembled later. - Pat-NoCal - 9:02am on 12/26/08
I used the Grannies Pat--they balanced the sweetness of poaching in maple
syrup-the crust-wonderful (NT) - charlie - 7:44pm on 12/26/08
Please consider a monthly donation towards the ongoing expenses of
maintaining the site. At any time you can send a PayPal donation to:
hostmaster@xenocast.com.
©2012 eat.at. All Rights Reserved. | Terms of Use | Contact
mariadnoca
Moderator
I make these Black and White cupcakes every Halloween and color the centers red. Delish!
charlie
REC: Black &White Cupcakes...
Veteran Member
2137 posts
Joined: Dec 16, 2005
Posted to Thread #16560 at 6:39 pm on Oct 21, 2009
BLACK AND WHITE CUPCAKES
Recipe By : Jennifer Appel
Serving Size : 18
1 8-ounce package cream cheese -- softened
1 large egg -- at room temperature
1 1/3 cups sugar -- divided
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Line 2 muffin tins with cupcake papers.
In a medium bowl, beat the cream cheese, egg, and one third cup of sugar
on the medium speed of an electric mixer until light and fluffy, about 2
minutes. Stir in the chocolate chips and set aside.
In a large bowl, thoroughly combine the flour, the remaining cup of
sugar, cocoa powder, baking soda, and salt. Make a well in the center of
the dry ingredients and add the water, oil, vinegar, and vanilla. Mix
the wet and dry ingredients until just blended.
Fill each muffin cup one-third full with the cocoa batter, then top with
a spoonful of the cream cheese mixture until the paper is about
two-thirds full. Bake 25 to 30 minutes, or until the tops spring back
when lightly touched. Let the cupcakes cool in the pans for 10 minutes.
Remove from the pans and cool completely on a wire rack.
Other messages in this thread:
* 16560. REC: Black & White Cupcakes... - charlie - 6:39pm on 10/21/09 (5)
1. These look good -- have you made them?
/forum1/136030_These_look_good__have_you_made_them?> -
MariaDNoCA - 9:40pm on 10/22/09
1. I have Maria--centers were white--what color did you have in
mind?
/forum1/136048_I_have_Mariacenters_were_whitewhat_color_did_you_have_in_mind?>(NT)
- charlie - 8:05am on 10/23/09
1. Maybe orange centers so black/orange for Halloween...
/forum1/136051_Maybe_orange_centers_so_black/orange_for_Halloween>
- MariaDNoCA - 9:45am on 10/23/09
1. I left them plain, but your ideas sound great. Never
say no to a good cream cheese icing.
/forum1/136066_I_left_them_plain_but_your_ideas_sound_great_Never_say_no_to_a_good_cream_che>(NT)
- charlie - 12:12pm on 10/23/09
2. Ha, so true...so true. smileys/smile.gif
/forum1/136077_Ha_so_trueso_true_-> -
MariaDNoCA - 3:03pm on 10/23/09
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charlie
REC: Black &White Cupcakes...
Veteran Member
2137 posts
Joined: Dec 16, 2005
Posted to Thread #16560 at 6:39 pm on Oct 21, 2009
BLACK AND WHITE CUPCAKES
Recipe By : Jennifer Appel
Serving Size : 18
1 8-ounce package cream cheese -- softened
1 large egg -- at room temperature
1 1/3 cups sugar -- divided
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Line 2 muffin tins with cupcake papers.
In a medium bowl, beat the cream cheese, egg, and one third cup of sugar
on the medium speed of an electric mixer until light and fluffy, about 2
minutes. Stir in the chocolate chips and set aside.
In a large bowl, thoroughly combine the flour, the remaining cup of
sugar, cocoa powder, baking soda, and salt. Make a well in the center of
the dry ingredients and add the water, oil, vinegar, and vanilla. Mix
the wet and dry ingredients until just blended.
Fill each muffin cup one-third full with the cocoa batter, then top with
a spoonful of the cream cheese mixture until the paper is about
two-thirds full. Bake 25 to 30 minutes, or until the tops spring back
when lightly touched. Let the cupcakes cool in the pans for 10 minutes.
Remove from the pans and cool completely on a wire rack.
Other messages in this thread:
* 16560. REC: Black & White Cupcakes... - charlie - 6:39pm on 10/21/09 (5)
1. These look good -- have you made them?
/forum1/136030_These_look_good__have_you_made_them?> -
MariaDNoCA - 9:40pm on 10/22/09
1. I have Maria--centers were white--what color did you have in
mind?
/forum1/136048_I_have_Mariacenters_were_whitewhat_color_did_you_have_in_mind?>(NT)
- charlie - 8:05am on 10/23/09
1. Maybe orange centers so black/orange for Halloween...
/forum1/136051_Maybe_orange_centers_so_black/orange_for_Halloween>
- MariaDNoCA - 9:45am on 10/23/09
1. I left them plain, but your ideas sound great. Never
say no to a good cream cheese icing.
/forum1/136066_I_left_them_plain_but_your_ideas_sound_great_Never_say_no_to_a_good_cream_che>(NT)
- charlie - 12:12pm on 10/23/09
2. Ha, so true...so true. smileys/smile.gif
/forum1/136077_Ha_so_trueso_true_-> -
MariaDNoCA - 3:03pm on 10/23/09
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mariadnoca
Moderator
REC: Alice Medrich's Christmas Bombe...
Re: I discovered yesterday that www.buy.com/ is offering free shipping this
weekend only so I treated myself to (Pat/No. Cal.)
Date: Fri, 26 Nov 1999 17:45:53 GMT
From: Charlie (@63.17.19.144)
REC: Alice Medrich's Christmas Bombe...
Hi Pat, I made this last Christmas and it was so beautiful & tasty--I submit it for
for attention. Charlie-recovering Turkeyholic!
Christmas Bombe
Recipe By : Alice Medrich
Serving Size : 12 Preparation Time :0:00
6 ounces fresh cranberries
1/4 cup sugar -- plus 2 tablespoons
1/4 cup raspberry preserves
Hot Milk Sponge Sheet -- baked and cooled
White Chocolate Mousse with Kirsch
1/2 cup apricot preserves --strained
2 tablespoons pistachio nuts -- unsalted, minced -- (up to 3)
Special Equipment:
One 6 cup bombe mold or bowl with similar capacity (the one I use is 7 1/4 inches in diameter and 3 1/2 inches deep)
One 7-inch round corregated cake circle
Make Cranberry-Raspberry Puree: Rinse and pick over cranberries and combine with
sugar in small nonreactive saucepan. Cover and bring to simmer over medium heat.
Uncover, raise heat and stir occasionally. Cook only a few minutes or until about three-fourths of the berries are burst, about 5 minutes. Remove from heat. Press mixture through a medium-fine strainer or food mill along with the raspberry preserves. Discard tough dry pulp and raspberry seeds. Cool the puree completely before using. Puree may be made and refrigerated up to 1 week in
advance.
Assemble and Freeze the Jelly Roll: Reverse the Hot Milk Sponge sheet onto a piece of foil; peel off the parchment. Turn sponge carefully over again (use a cookie sheet to aid you if sponge is delicate) so that brown side faces up.
Spread all of Cranberry-Raspberry Puree evenly over sponge. Roll up as tightly as possible to form a 16 by 17-inch long thin jelly roll. Wrap tightly in foil and freeze at least several hours or overnight--or up to 1 month in advance of using.
Line the Bombe with Jelly Roll Slices: Remove frozen jelly roll from freezer and
unwrap. Trim ragged ends if necessary. Use a sharp serrated knife to cut slices 1/4-inch thick. Line the mold with the slices by placing one slice in the center of the bottom of the mold. Next fit 7 (or more) slices around the center pushing and fitting so that no space is left between the slices. Fit the next 9 (or more) around the bowl starting up the sides.
Finish by fitting about 10 slices to completely line the mold , pushing and fitting so that no space is left Trim slices even with the rim of mold if necessary, or just push them so they are flush with the rim. Reserve trimmings and remaining slices and return them to freezer until needed. Set lined mold aside.
Fill the Mold: Make the White Chocolate Mousse with Kirsch. Turn it immediately
into the lined mold. Level and smooth the surface of the mousse. Remove the remaining slices of jelly roll and trimmings from the freezer. Set aside just enough slices to completely cover the mousse if placed tightly together - But do not put them in place, yet. Dice the remaining slices and any trimmings with a sharp knife. Scatter the diced pieces all over the mousse, and then fit the reserved slices closely together over the
scattered dice to form the bottom layer of the dessert
Place the corregated cake circle (or a small plate) inside the mold and press firmly to level and compact the bombe. Wrap and refrigerate at least 4 hours before unmolding and serving. Bombe may be completed to this point up the 24 hours in advance of serving, or frozen up to 2 months.
Unmold, Finish and Serve: Invert the mold and rap the edge sharply on counter to
release dessert. Simmer strained apricot preserves in a small saucepan for 2-3
minutes to make a glaze. Use a pastry brush to paint the entire dessert with glaze. Touch bottom edge of bombe with minced pistachios. Refrigerate until
serving.
Hot Milk SpongeSheet
Recipe By : Alice Medrich
Serving Size : 12 Preparation Time :0:001/4 cup milk
2 tablespoons unsalted butter --cut into small -- pieces
3/4 cup cake flour -- sifted
1 teaspoon baking powder
3/4 cup sugar
3 large whole eggs -- room temperature
3 egg yolks -- room temperature
Equipment:
12 x 16-inch or 11 x 17-inch jelly roll or half sheet pan
Preheat oven to 400 degrees. Line bottom of pan with waxed or parchment paper so
that the paper overhangs the pan at two opposite ends.
Heat milk with butter in small saucepan over medium heat until butter melts. Reduce heat to low and keep hot but do not simmer. Sift flour with baking powder twice. Return to sifter and set aside. In a large heatproof bowl, use a hand-held whisk to
combine sugar, whole eggs, and yolks. Set bowl over or in a pan of barely simmering water. Warm the mixture, whisking occasionally, until it is lukewarm to the touch. (Alternatively, omit the water bath and hold the bowl directly over the stove burner, whisking vigorously for about a minute until the eggs are warm. This is the quickest, easiest method but you must whisk the eggs continuously to keep them from starting to scramble).
Transfer bowl to electric mixer; beat at high speed until mixture has cooled, tripled in volume and has the consistency of thick whipped cream.
Sift one-third of flour mixture over batter and fold it gently, by hand, using the largest rubber spatula you have. Fold in half the remaining flour; then fold in the remaining flour.
Pour hot milk and butter into batter and fold well, scraping the bottom each time and bringing the batter up the sides of the bowl until you can no longer see traces of liquid. Transfer batter into prepared pan and spread evenly. Bake until cake is browned, starts to shrink from the sides of pan, and springs back when lightly pressed: about 10 minutes. Cool cake in pan, on a rack. When cake is cool, run a small knife or spatula around the edges to release before unmolding. Cool completely before filling.
White Chocolate Mousse
With Kirsch
Recipe By : Alice Medrich
Serving Size : 1 Preparation Time :0:009 ounces chocolate -- white, cut into very small pieces
2 tablespoons water
3 tablespoons Kirschwasser
1 1/2 cups heavy cream
Place chocolate, water, and Kirschwasser in a medium size heatproof bowl. Bring
1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in pan of water. Stir white chocolate mixture constantly until melted and smooth. Or, melt in a microwave on low for about 2 minutes. Stir until smooth and completely melted. White chocolate is very fragile and burns easily. Do not turn the heat on again under the skillet unless absolutely necessary. Let cool until a dab touched by your upper lip feels slightly cool.
Whip the cream until soft peaks form--not too stiff. Carefully fold cream into cooled white chocolate mixture; the mousse will seem very soft. Scrape mold immediately into lined mold. Mousse sets quickly and should not be spread or manipulated too much after it is completed.
Responses
1. Hi Charlie, that certainly does look like an attention getter. (more)
(Pat)
Re: I discovered yesterday that www.buy.com/ is offering free shipping this
weekend only so I treated myself to (Pat/No. Cal.)
Date: Fri, 26 Nov 1999 17:45:53 GMT
From: Charlie (@63.17.19.144)
REC: Alice Medrich's Christmas Bombe...
Hi Pat, I made this last Christmas and it was so beautiful & tasty--I submit it for
for attention. Charlie-recovering Turkeyholic!
Christmas Bombe
Recipe By : Alice Medrich
Serving Size : 12 Preparation Time :0:00
6 ounces fresh cranberries
1/4 cup sugar -- plus 2 tablespoons
1/4 cup raspberry preserves
Hot Milk Sponge Sheet -- baked and cooled
White Chocolate Mousse with Kirsch
1/2 cup apricot preserves --strained
2 tablespoons pistachio nuts -- unsalted, minced -- (up to 3)
Special Equipment:
One 6 cup bombe mold or bowl with similar capacity (the one I use is 7 1/4 inches in diameter and 3 1/2 inches deep)
One 7-inch round corregated cake circle
Make Cranberry-Raspberry Puree: Rinse and pick over cranberries and combine with
sugar in small nonreactive saucepan. Cover and bring to simmer over medium heat.
Uncover, raise heat and stir occasionally. Cook only a few minutes or until about three-fourths of the berries are burst, about 5 minutes. Remove from heat. Press mixture through a medium-fine strainer or food mill along with the raspberry preserves. Discard tough dry pulp and raspberry seeds. Cool the puree completely before using. Puree may be made and refrigerated up to 1 week in
advance.
Assemble and Freeze the Jelly Roll: Reverse the Hot Milk Sponge sheet onto a piece of foil; peel off the parchment. Turn sponge carefully over again (use a cookie sheet to aid you if sponge is delicate) so that brown side faces up.
Spread all of Cranberry-Raspberry Puree evenly over sponge. Roll up as tightly as possible to form a 16 by 17-inch long thin jelly roll. Wrap tightly in foil and freeze at least several hours or overnight--or up to 1 month in advance of using.
Line the Bombe with Jelly Roll Slices: Remove frozen jelly roll from freezer and
unwrap. Trim ragged ends if necessary. Use a sharp serrated knife to cut slices 1/4-inch thick. Line the mold with the slices by placing one slice in the center of the bottom of the mold. Next fit 7 (or more) slices around the center pushing and fitting so that no space is left between the slices. Fit the next 9 (or more) around the bowl starting up the sides.
Finish by fitting about 10 slices to completely line the mold , pushing and fitting so that no space is left Trim slices even with the rim of mold if necessary, or just push them so they are flush with the rim. Reserve trimmings and remaining slices and return them to freezer until needed. Set lined mold aside.
Fill the Mold: Make the White Chocolate Mousse with Kirsch. Turn it immediately
into the lined mold. Level and smooth the surface of the mousse. Remove the remaining slices of jelly roll and trimmings from the freezer. Set aside just enough slices to completely cover the mousse if placed tightly together - But do not put them in place, yet. Dice the remaining slices and any trimmings with a sharp knife. Scatter the diced pieces all over the mousse, and then fit the reserved slices closely together over the
scattered dice to form the bottom layer of the dessert
Place the corregated cake circle (or a small plate) inside the mold and press firmly to level and compact the bombe. Wrap and refrigerate at least 4 hours before unmolding and serving. Bombe may be completed to this point up the 24 hours in advance of serving, or frozen up to 2 months.
Unmold, Finish and Serve: Invert the mold and rap the edge sharply on counter to
release dessert. Simmer strained apricot preserves in a small saucepan for 2-3
minutes to make a glaze. Use a pastry brush to paint the entire dessert with glaze. Touch bottom edge of bombe with minced pistachios. Refrigerate until
serving.
Hot Milk SpongeSheet
Recipe By : Alice Medrich
Serving Size : 12 Preparation Time :0:001/4 cup milk
2 tablespoons unsalted butter --cut into small -- pieces
3/4 cup cake flour -- sifted
1 teaspoon baking powder
3/4 cup sugar
3 large whole eggs -- room temperature
3 egg yolks -- room temperature
Equipment:
12 x 16-inch or 11 x 17-inch jelly roll or half sheet pan
Preheat oven to 400 degrees. Line bottom of pan with waxed or parchment paper so
that the paper overhangs the pan at two opposite ends.
Heat milk with butter in small saucepan over medium heat until butter melts. Reduce heat to low and keep hot but do not simmer. Sift flour with baking powder twice. Return to sifter and set aside. In a large heatproof bowl, use a hand-held whisk to
combine sugar, whole eggs, and yolks. Set bowl over or in a pan of barely simmering water. Warm the mixture, whisking occasionally, until it is lukewarm to the touch. (Alternatively, omit the water bath and hold the bowl directly over the stove burner, whisking vigorously for about a minute until the eggs are warm. This is the quickest, easiest method but you must whisk the eggs continuously to keep them from starting to scramble).
Transfer bowl to electric mixer; beat at high speed until mixture has cooled, tripled in volume and has the consistency of thick whipped cream.
Sift one-third of flour mixture over batter and fold it gently, by hand, using the largest rubber spatula you have. Fold in half the remaining flour; then fold in the remaining flour.
Pour hot milk and butter into batter and fold well, scraping the bottom each time and bringing the batter up the sides of the bowl until you can no longer see traces of liquid. Transfer batter into prepared pan and spread evenly. Bake until cake is browned, starts to shrink from the sides of pan, and springs back when lightly pressed: about 10 minutes. Cool cake in pan, on a rack. When cake is cool, run a small knife or spatula around the edges to release before unmolding. Cool completely before filling.
White Chocolate Mousse
With Kirsch
Recipe By : Alice Medrich
Serving Size : 1 Preparation Time :0:009 ounces chocolate -- white, cut into very small pieces
2 tablespoons water
3 tablespoons Kirschwasser
1 1/2 cups heavy cream
Place chocolate, water, and Kirschwasser in a medium size heatproof bowl. Bring
1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in pan of water. Stir white chocolate mixture constantly until melted and smooth. Or, melt in a microwave on low for about 2 minutes. Stir until smooth and completely melted. White chocolate is very fragile and burns easily. Do not turn the heat on again under the skillet unless absolutely necessary. Let cool until a dab touched by your upper lip feels slightly cool.
Whip the cream until soft peaks form--not too stiff. Carefully fold cream into cooled white chocolate mixture; the mousse will seem very soft. Scrape mold immediately into lined mold. Mousse sets quickly and should not be spread or manipulated too much after it is completed.
Responses
1. Hi Charlie, that certainly does look like an attention getter. (more)
(Pat)
mariadnoca
Moderator
The Store Cold Ziti Salad with Tomato and Peppers (also in T&T)
The Store Cold Ziti Salad with Tomato and Peppers
Date: Thu, 25 May 2000 15:42:01 GMT
From: Charlie
Katie, I have been using this macaroni salad for years-it is from the late
Bert Green-REC: The Store Cold Ziti Salad...
The Store Cold Ziti Salad with Tomato and Peppers
Recipe By :Bert Green
Serving Size : 8 Preparation Time :0:45
Amount Measure Ingredient -- Preparation Method
1 1/2 tablespoons Salt
1 pound Ziti pasta
1/4 cup milk
1 each red onion
2 each tomatoes
6 each sweet pickles
2 small green peppers -- seeded
1 large shallot
1/2 cup sour cream
1 1/2 cups mayonnaise
2 packets G. Washington brown bouillon powder
freshly ground pepper
1 teaspoon wine vinegar
1 tablespoon pickle juice
1/4 cup fresh dill -- roughly chopped
salt and pepper -- to taste
1. Bring a 4-quart saucepan of water to a boil. Add 1 Tbl salt , then add the Ziti.
Boil to al dente. Drain. Rinse in cold water. Drain again.
2. Place the cooked Ziti in a bowl. Add enough milk (about 1/4 cup) to thoroughly
moisten the Ziti and toss.
3. Chop the onion, tomatoes, pickles, and peppers into 1/4-inch cubes. Reserve a large
tablespoon of each for garnish. Mince the shallot.
4. Beat the sour cream and mayonnaise together with a whisk until creamy, and add
the bouillon powder, 1/2 tbl salt, and the pepper. (Thin with milk if necessary). Pour
over the Ziti. Add the shallots, tomatoes, pickles, green peppers, vinegar, and pickle
juice. Mix well.
5. Garnish with the reserved vegetables. Cut fresh dill over all. Serve chilled.
Alert us of bad posts.
Responses
1. Charlie, what is G. Washington Brown Boullion powder? (NT) (Jo/Alabama)
1. Thank you Jo, I was waiting for someone to ask... (Charlie )
1. Charlie, unfortunately, the GW Powder is a East Coast
product...... (PegW)
1. We thank you for the substitution.nt (charlie)
2. Geo Wash is the secret ingred in my MIL's gravy...it can
be found in offbeat stores even here..... (MariaD/No CA)
1. Maria thanks for the info. NT (PegW)
Just tried Charlie's Cold ziti
Salad-More>>
Although I used to be able to get G
Washingtons seasoning here in So Cal (YEah
like 15 YEARS ago!!) Not one of the "Big
Three" (Alberstsons, Ralphs Vons ) carries it
any more! However, in my desperation, as I
had already bought all the ingredients, I
used a liquid seasoning called "Maggi"
Now I don't know what this saalad is
SUPPOSED to taste like, But it is GREAT!!!!
The Store Cold Ziti Salad with Tomato and Peppers
Date: Thu, 25 May 2000 15:42:01 GMT
From: Charlie
Katie, I have been using this macaroni salad for years-it is from the late
Bert Green-REC: The Store Cold Ziti Salad...
The Store Cold Ziti Salad with Tomato and Peppers
Recipe By :Bert Green
Serving Size : 8 Preparation Time :0:45
Amount Measure Ingredient -- Preparation Method
1 1/2 tablespoons Salt
1 pound Ziti pasta
1/4 cup milk
1 each red onion
2 each tomatoes
6 each sweet pickles
2 small green peppers -- seeded
1 large shallot
1/2 cup sour cream
1 1/2 cups mayonnaise
2 packets G. Washington brown bouillon powder
freshly ground pepper
1 teaspoon wine vinegar
1 tablespoon pickle juice
1/4 cup fresh dill -- roughly chopped
salt and pepper -- to taste
1. Bring a 4-quart saucepan of water to a boil. Add 1 Tbl salt , then add the Ziti.
Boil to al dente. Drain. Rinse in cold water. Drain again.
2. Place the cooked Ziti in a bowl. Add enough milk (about 1/4 cup) to thoroughly
moisten the Ziti and toss.
3. Chop the onion, tomatoes, pickles, and peppers into 1/4-inch cubes. Reserve a large
tablespoon of each for garnish. Mince the shallot.
4. Beat the sour cream and mayonnaise together with a whisk until creamy, and add
the bouillon powder, 1/2 tbl salt, and the pepper. (Thin with milk if necessary). Pour
over the Ziti. Add the shallots, tomatoes, pickles, green peppers, vinegar, and pickle
juice. Mix well.
5. Garnish with the reserved vegetables. Cut fresh dill over all. Serve chilled.
Alert us of bad posts.
Responses
1. Charlie, what is G. Washington Brown Boullion powder? (NT) (Jo/Alabama)
1. Thank you Jo, I was waiting for someone to ask... (Charlie )
1. Charlie, unfortunately, the GW Powder is a East Coast
product...... (PegW)
1. We thank you for the substitution.nt (charlie)
2. Geo Wash is the secret ingred in my MIL's gravy...it can
be found in offbeat stores even here..... (MariaD/No CA)
1. Maria thanks for the info. NT (PegW)
Just tried Charlie's Cold ziti
Salad-More>>
Although I used to be able to get G
Washingtons seasoning here in So Cal (YEah
like 15 YEARS ago!!) Not one of the "Big
Three" (Alberstsons, Ralphs Vons ) carries it
any more! However, in my desperation, as I
had already bought all the ingredients, I
used a liquid seasoning called "Maggi"
Now I don't know what this saalad is
SUPPOSED to taste like, But it is GREAT!!!!
lana-in-fl
Well-known member
Not for now, but always excellent: REC: No-Bake Blueberry Cheesecake
NO-BAKE BLUEBERRY CHEESECAKE WITH GRAHAM CRACKER CRUST
Serving Size : 10
Crust:
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons packed golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter -- melted
1 teaspoon vanilla extract
Filling:
1/4 cup water
1 tablespoon unflavored gelatin -- (measured from 2 envelopes)
12 ounces cream cheese -- room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries
Topping:
1 cup heavy whipping cream -- chilled
1 tablespoon sugar
4 1/2 pint blueberries
2/3 cup blueberry jam
For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.
For filling:
Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.
For topping:
Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.
NOTES : Chill this overnight to develop the blueberry flavor and give the filling time to set.
NO-BAKE BLUEBERRY CHEESECAKE WITH GRAHAM CRACKER CRUST
Serving Size : 10
Crust:
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons packed golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter -- melted
1 teaspoon vanilla extract
Filling:
1/4 cup water
1 tablespoon unflavored gelatin -- (measured from 2 envelopes)
12 ounces cream cheese -- room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries
Topping:
1 cup heavy whipping cream -- chilled
1 tablespoon sugar
4 1/2 pint blueberries
2/3 cup blueberry jam
For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.
For filling:
Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.
For topping:
Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.
NOTES : Chill this overnight to develop the blueberry flavor and give the filling time to set.
I have several of Charlie's recipes that are favs...REC: Salsa Verde
* Exported from MasterCook *
Salsa Verde
Recipe By :Charlie/Epi Swap
Serving Size : 1
Categories : Italian Sauces
Tried & True
Amount Measure Ingredient -- Preparation Method
3 Cups Italian Parsley-Loosely Packed Leaves
1/2 Cup Extra Virgin Olive Oil
3 Green Onions -- sliced
3 Tablespoons Fresh Lemon Juice
3 Cloves Garlic -- peeled
2 Anchovy Fillets -- optional
1 Tablespoon Capers
1 Tablespoon Dijon Mustard
1 1/2 Teaspoons Lemon Peel -- grated
Combine all ingredients in a food processor. Using on-off turns, process until coarse paste forms. Season with salt and pepper.
(Can be made a day ahead. Cover and chill.)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1025 Calories; 110g Fat (93.8% calories from fat); 5g Protein; 12g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 568mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 21 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Great as a dip or sauce for pasta or veggies.
NOTES : 1 teaspoon anchovy paste is a good substitute for the anchovy fillets
* Exported from MasterCook *
Salsa Verde
Recipe By :Charlie/Epi Swap
Serving Size : 1
Categories : Italian Sauces
Tried & True
Amount Measure Ingredient -- Preparation Method
3 Cups Italian Parsley-Loosely Packed Leaves
1/2 Cup Extra Virgin Olive Oil
3 Green Onions -- sliced
3 Tablespoons Fresh Lemon Juice
3 Cloves Garlic -- peeled
2 Anchovy Fillets -- optional
1 Tablespoon Capers
1 Tablespoon Dijon Mustard
1 1/2 Teaspoons Lemon Peel -- grated
Combine all ingredients in a food processor. Using on-off turns, process until coarse paste forms. Season with salt and pepper.
(Can be made a day ahead. Cover and chill.)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1025 Calories; 110g Fat (93.8% calories from fat); 5g Protein; 12g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 568mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 21 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Great as a dip or sauce for pasta or veggies.
NOTES : 1 teaspoon anchovy paste is a good substitute for the anchovy fillets
REC: Mustard BBQ Pulled Pork
* Exported from MasterCook *
Mustard Bbq Pulled Pork
Recipe By :Charlie/ Epi Swap
Serving Size : 10 Preparation Time :4:00
Categories : Main Dishes Pork & Ham
Tried & True
Amount Measure Ingredient -- Preparation Method
2 tablespoons Unsalted Butter
2 1/2 cups White Onions -- chopped
2 tablespoons Garlic -- minced
1 cup Cider Vinegar
1 cup Water
1 1/2 tablespoons Dry Mustard
2 tablespoons Mustard Seed
1/2 teaspoon Cayenne Pepper
1 cup Sugar -- or less, see note
1 tablespoon Worcestershire Sauce
1/4 cup Lemon Juice
1 tablespoon Honey
1 tablespoon Red Pepper Flakes
1/2 teaspoon Turmeric
1/2 teaspoon Garlic Powder
1 teaspoon Onion Powder
Salt & Pepper -- to taste
5 pounds Pork Shoulder -- 2" cubes
In a saucepan, melt the butter and add onions and garlic and saute until translucent. Add remaining ingredients and bring to a boil then simmer for 45 minutes. Braise the pork in this sauce for 2 1/2 to 3 hours, until fork tender enough to pull with a fork. Strain liquid and reserve. When the pork is cooled, pull or shred the meat with a fork or fingers. Reheat the pork in the reserved sauce. Serve as a sandwich with coleslaw and a sesame seed bun.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 545 Calories; 34g Fat (55.9% calories from fat); 31g Protein; 29g Carbohydrate; 1g Dietary Fiber; 127mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : I thought the sauce was just a bit too sweet, so I'd cut back on the sugar a bit next time.
I used boneless pork loin, and this was very fat-free! YUM!
* Exported from MasterCook *
Mustard Bbq Pulled Pork
Recipe By :Charlie/ Epi Swap
Serving Size : 10 Preparation Time :4:00
Categories : Main Dishes Pork & Ham
Tried & True
Amount Measure Ingredient -- Preparation Method
2 tablespoons Unsalted Butter
2 1/2 cups White Onions -- chopped
2 tablespoons Garlic -- minced
1 cup Cider Vinegar
1 cup Water
1 1/2 tablespoons Dry Mustard
2 tablespoons Mustard Seed
1/2 teaspoon Cayenne Pepper
1 cup Sugar -- or less, see note
1 tablespoon Worcestershire Sauce
1/4 cup Lemon Juice
1 tablespoon Honey
1 tablespoon Red Pepper Flakes
1/2 teaspoon Turmeric
1/2 teaspoon Garlic Powder
1 teaspoon Onion Powder
Salt & Pepper -- to taste
5 pounds Pork Shoulder -- 2" cubes
In a saucepan, melt the butter and add onions and garlic and saute until translucent. Add remaining ingredients and bring to a boil then simmer for 45 minutes. Braise the pork in this sauce for 2 1/2 to 3 hours, until fork tender enough to pull with a fork. Strain liquid and reserve. When the pork is cooled, pull or shred the meat with a fork or fingers. Reheat the pork in the reserved sauce. Serve as a sandwich with coleslaw and a sesame seed bun.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 545 Calories; 34g Fat (55.9% calories from fat); 31g Protein; 29g Carbohydrate; 1g Dietary Fiber; 127mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : I thought the sauce was just a bit too sweet, so I'd cut back on the sugar a bit next time.
I used boneless pork loin, and this was very fat-free! YUM!
richard-in-cincy
Well-known member
Pat, so thoughtful...
I had a near miss with Charlie on one of our previous trips to NYC. Barb was hoping he could join us but he ended up going to Florida and wasn't available. We exchanged lots of PMs over the years discussing finer points of things. He was certainly a gentleman and will be missed.
I had a near miss with Charlie on one of our previous trips to NYC. Barb was hoping he could join us but he ended up going to Florida and wasn't available. We exchanged lots of PMs over the years discussing finer points of things. He was certainly a gentleman and will be missed.
charlie*s delicious Puttanesca for his DW.
)Mar's Note: I'm posting his recipe steps here as well
Recipe By :The Silver Palate Cookbook
Serving Size : 4
1 pound Spaghetti -- linguine or other thin dried pasta
2 35-ounce cans plum tomatoes
1/4 cup Virgin Olive Oil
1 teaspoon Oregano
1/8 teaspoon Hot pepper flakes -- or to taste
1/2 cup tiny black Nicoise Olives -- or Gaeta
1/4 cup capers -- drained
4 Garlic Cloves -- peeled and chopped
8 Anchovy fillets -- coarsely chopped
1/2 cup Italian parsley -- chopped, plus additional for garnish
2 tablespoons Salt
1. Bring 4 quarts water to a boil in a large pot. Add salt and stir in the spaghetti. Cook until tender but still firm.
2. While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible.
3. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.
4. Reduce heat slighty and continue to cook for a few minutes, or until sauce has thickened to your liking.
5. When pasta is al dente; drain, but retain some of the pasta cooking water.
6. Add the pasta directly to the sauce in the skillet over medium heat and toss 30 seconds or so to allow the pasta to absorb some of the sauce. Adjust the consistency of the sauce with some of the pasta water if necessary. Garnish with the parsley and serve at once.
recipeswap.org
)Mar's Note: I'm posting his recipe steps here as well
Recipe By :The Silver Palate Cookbook
Serving Size : 4
1 pound Spaghetti -- linguine or other thin dried pasta
2 35-ounce cans plum tomatoes
1/4 cup Virgin Olive Oil
1 teaspoon Oregano
1/8 teaspoon Hot pepper flakes -- or to taste
1/2 cup tiny black Nicoise Olives -- or Gaeta
1/4 cup capers -- drained
4 Garlic Cloves -- peeled and chopped
8 Anchovy fillets -- coarsely chopped
1/2 cup Italian parsley -- chopped, plus additional for garnish
2 tablespoons Salt
1. Bring 4 quarts water to a boil in a large pot. Add salt and stir in the spaghetti. Cook until tender but still firm.
2. While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible.
3. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.
4. Reduce heat slighty and continue to cook for a few minutes, or until sauce has thickened to your liking.
5. When pasta is al dente; drain, but retain some of the pasta cooking water.
6. Add the pasta directly to the sauce in the skillet over medium heat and toss 30 seconds or so to allow the pasta to absorb some of the sauce. Adjust the consistency of the sauce with some of the pasta water if necessary. Garnish with the parsley and serve at once.
RECIPE: - Does my wife want pearls, diamonds, mink--NO. Just make me some REC:Puttanesca for V day
with a good bottle of wine and some cannoli's. See why I married her think I should get some jewelry too? BG. Pasta Puttanesca Recipe By :The Silver Palate Cookbook Serving Size : 4 1 pound Spaghetti -- linguine or other thin dried pasta 2 35-ounce cans plum...
recipeswap.org
Last edited by a moderator:
colleenmomof2
Well-known member
Charlie saved my PUMPKIN last year! REC: CP's Pumpkin Cookies
He found and copied Caprial Pence's Pumpkin Cookies recipe to help me when I uncovered a broken link. One of the many times Charlie was so very kind to all of us at Eat@. Colleen
Pumpkin Cookies
Recipe By: Caprial Pence
Serving Size: 36
Yield: 3 dozen cookies
1 cup unsalted butter, melted
1 cup sugar
1/2 cup brown sugar
1/3 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
1 1/4 cup flour
2 cups old fashion oats
1/2 cup toasted chopped pecans
1/2 cup chopped dried cherries
Heaping 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1. Pre-heat oven 350 degrees
2. Place the butter, sugar, brown sugar and pumpkin puree in the bowl of a mixer. Mix well. Add the egg and vanilla and mix until smooth. Add the flour, oats, pecans, cherries, spices, salt and baking soda and mix well.
3. Spoon onto a well greased sheet pan and cook until golden brown about 10 minutes.
4. Let cool about 3-5 minutes then remove from the pan. Eat or store in an airtight container.
recipeswap.org
He found and copied Caprial Pence's Pumpkin Cookies recipe to help me when I uncovered a broken link. One of the many times Charlie was so very kind to all of us at Eat@. Colleen
Pumpkin Cookies
Recipe By: Caprial Pence
Serving Size: 36
Yield: 3 dozen cookies
1 cup unsalted butter, melted
1 cup sugar
1/2 cup brown sugar
1/3 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
1 1/4 cup flour
2 cups old fashion oats
1/2 cup toasted chopped pecans
1/2 cup chopped dried cherries
Heaping 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1. Pre-heat oven 350 degrees
2. Place the butter, sugar, brown sugar and pumpkin puree in the bowl of a mixer. Mix well. Add the egg and vanilla and mix until smooth. Add the flour, oats, pecans, cherries, spices, salt and baking soda and mix well.
3. Spoon onto a well greased sheet pan and cook until golden brown about 10 minutes.
4. Let cool about 3-5 minutes then remove from the pan. Eat or store in an airtight container.
Hey Angela! Can you plz remove your link at 16828 to Caprial Pence's website?
Maybe it was just me, but the link opened with a virus warning popup that wasn't easy to dismiss. We think we got it closed. I followed Gay's Pumpkin Oatmeal cookie link to Charlie's 2009 post, which is indeed missing! I searched to see if I could find Caprial's new website and recipes but was...
recipeswap.org
Last edited by a moderator:
michael-in-phoenix
Well-known member
Chicken Francese w/ Lemon and Pecorino is still in my rotation. Love it!
charlie first posted this back on Gail's Swap.
Michael
recipeswap.org
charlie first posted this back on Gail's Swap.
Michael
Rec: Chicken Francese w/ Lemon and Pecorino, posted by Charlie on Gail's...
...and enjoyed often by my family. Thought it was definitely worth re-posting here. Thanks Charlie! Chicken Francese w/ Lemon and Pecorino David Rosengarten ****Serves 2**** 1/2 pound chicken breasts, boned and skinned 2 tablespoons Romano cheese, finely grated 4 tablespoons parsley...
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