Simple Curry Sauce

This recipe can be used to make just about anything into a curried dish. It is not a really strong spicy sauce. It can be made thinner by using additional milk (1/4 to 1/2 cup) if you wish to cook meat or vegetables in the sauce. A little water can also be added during this cooking. The recipe can also be made in half-quantities for smaller dishes.

INGREDIENTS

2    tablespoons butter or butter substitute
2    tablespoons flour
2    cups low fat (2%) milk
3    teaspoons mild curry powder
1    teaspoon ground cumin
1    teaspoon ground coriander

METHOD

In a medium sauce pan over medium-low heat, melt the butter. Add the flour and stir together forming a paste. Slowly add the milk, stirring all the while, until the paste is absorbed and mixed with the milk. If you want a thinner sauce, such as for Divan or to cook meat and vegetables, add the extra milk here.

Cook for 5 to 6 minutes, stirring constantly, until the sauce begins to thicken. Stir in the spices and continue to cook while stirring until the sauce gets very thick. Remove from the heat and continue with the other recipe.

Seafood Stew with Pineapple

I found some seafood in my freezer left over from previous projects and a can of pineapple chunks in the cupboard from I-don’t-know-when and decided to make a stew of it all. Stew isn’t stew without potatoes, and there you are.
 

INGREDIENTS

2          strips bacon, cut to ½ inch
1          cup chopped white onion
1          cup pineapple juice, using juice from the canned pineapple plus extra if needed
1 ½      cup peeled Yukon gold potato cubes (1/2 inch)
1          cup pineapple chunks (15 ounce can)
1          cup peeled, uncooked shrimp
1          cup scallops, quartered or bay scallops
1          cup squid cut to ½ inch tubes
1          inch piece peeled raw ginger, grated

METHOD

In a large skillet, cook the bacon over medium heat until well browned and crisp, about 5 to 7 minutes. Remove the bacon bits and reserve on a paper towel. Reduce the bacon fat to 2 tablespoons (Dump in the garbage, not down the drain.) Add the onions and cook until translucent, about 5 to 6 minutes. Add the pineapple juice and potatoes, cover and lower the heat to medium low. Cook for 10 to 12 minutes until the potatoes are tender.

Add the shrimp, cook for 2 to 3 minutes, stirring. Add the scallops and squid, cook for 4 to 5 minutes, stirring. Add the grated ginger, stir well and remove from the heat. Crumble up the cooked bacon and sprinkle over the stew. Serve immediately over rice. This recipe will produce 3 to 4 servings.

Curried Turkey Stew

INGREDIENTS
2    tablespoons olive oil
1    medium onion, diced
½   cup diced celery
2    cloves garlic, minced
1    pinch red pepper flakes
1    inch ginger, peeled, grated
1    cup turkey or chicken broth
1    tablespoon curry powder
1    teaspoon turmeric
1    teaspoon ground cumin
1    teaspoon ground coriander
2    cups leftover turkey, cut to ½ inch cubes
2    large Yukon gold potatoes, diced to ½ inch (about 2 cups)
2    large Roma tomatoes, diced (2 cups)
1    cup fresh or frozen peas
½    cup chopped cilantro or 1 tablespoon dried cilantro.

METHOD

In a large skillet, heat the olive oil over medium heat and add the onions and celery. Cook the on ions and celery for 5 to 6 minutes until the onions are translucent. Add the garlic, pepper flakes and ginger, cook for 1 minute, stirring. Add the broth, spices, turkey pieces and the potatoes, stir to combine. Cover, lower the heat to medium low and simmer for 8 to 10 minutes until the potatoes are tender.

Add the tomatoes and peas and continue to cook for 4 to 5 minutes until hot throughout. Before serving, garnish with chopped cilantro.(If you do not have chopped cilantro, add 1 tablespoon dried cilantro with the tomatoes and peas.)

Turkey Garbanzo Soup

INGREDIENTS
2    tablespoons olive oil
½   cup chopped white onion
½   cup chopped celery
2    cups turkey broth
2    cups low fat yogurt
1    large egg yolk
2    tablespoons all-purpose flour
1    can (15 ounce) garbanzo beans,
         rinsed and drained
2    cups leftover turkey, cut to ½ inch dice
1    teaspoon dried thyme
1    teaspoon dried cilantro

4    tablespoons unsalted butter
2    cloves garlic, minced
1    tablespoon regular or smoked paprika
1    pinch cayenne pepper or to taste (optional)

METHOD

In a medium skillet, add the olive oil over medium-high heat and, when warmed, add the chopped onion and celery. Cook for 5 to 6 minutes until the onion turns translucent. Set aside. In a medium sauce pan, add the turkey broth and warm it over medium heat. Remove from the heat and set aside.

In a large sauce pan, whisk together the yogurt, egg yolk and flour. Slowly add the warm turkey broth, whisking it in each time. Add the onion/celery mixture, the garbanzo beans, the turkey and spices. Cook over medium-low heat for 10 to 12 minutes to soften the turkey and meld the flavors.

In  a small bowl, melt the butter in the microwave (25 to 35 seconds on high.) Add the minced garlic and paprika and return to the microwave for 30 to 35 seconds on high to cook the garlic. Serve the soup with a spoonful of paprika-butter sauce swirled over the surface.

Turkey Broth

INGREDIENTS
1    12 to 15 pound turkey carcass
2    large white onions (1 to ½ pounds)
2    large carrots (about 1 pound)
3    stalks celery, with some leaves
3-4  sprigs of flat leaf parsley
1    teaspoon black peppercorns

METHOD

Use a large (12 to 16 quart) sauce pan and break up the carcass to as small pieces as possible, using poultry shears if required. Place the carcass pieces into the large pan. Peel and quarter the onions and add to the pan. Wash the carrots, cut into 3 to 4 pieces and add to the pan. Wash the celery, cut into 3 to 4 pieces and add also. Add the parsley and the peppercorns to the pan. Add enough water to cover the carcass and vegetables by at least one inch. Bring to a boil, lower the heat to simmer, and cook for 4 hours.

Using tongs, a ladle or other device, remove the large pieces from the broth and discard them. Set a large sieve over another large pan and pour the soup through, again discarding the solids. Chill the broth for several hours and then skim the fat from the broth and discard the fat. Use the broth immediately or keep it refrigerated in air tight containers for up to 4 days. The broth can also be frozen and used within 4 to 6 months.

Spicy Cornbread

INGREDIENTS
2          cups polenta mix or cornbread mix
1          cup whole wheat flour
1          tablespoon baking powder
½         teaspoon salt
¼         cup melted butter or butter substitute
2          eggs, beaten
1          jar (10 ounces) Aloha from Oregon hot pepper jelly

METHOD

Preheat oven to 350 F degrees. . Grease the sides and bottom of an 8 by 8 inch oven proof baking dish. In a large bowl, combine the polenta, flour, baking powder and salt, mixing well. Add the melted butter and eggs. Warm the pepper jelly in the microwave (remove the lid first) for 20 to 30 seconds and add to the bowl.

Mix the ingredients well until they are all combined and pour into the prepared baking dish. Bake for 15 to 20 minutes until the top is golden brown and a toothpick inserted into the middle comes out clean. Allow it to cool and serve immediately in small squares.

Beef and Olive Stew

INGREDIENTS
2    tablespoons olive oil
1 ½    pounds London broil, cubed to ½ inch
1    medium white onion, chopped
½   cup dry red table wine
1    cup water
½   cup beef broth
2    tablespoons all purpose flour
1    8 ounce can tomato sauce
2    teaspoons dried oregano
1    teaspoon fennel seeds
¼   teaspoon cayenne pepper (optional)
1    15 ounce can sliced black olives

METHOD

In a large skillet or sauce pan, heat the olive oil over medium-high and add the beef cubes, in batches if necessary. Brown the beef on all sides and set aside. Use 1 additional tablespoon of oil if necessary. Lower the heat to medium and add the onions, stirring occasionally, and cook until they are tender, about 4 to 5 minutes. Add the red wine and stir it around to dissolve all the brown bits on the bottom of the pan.

Add the water to the pan and, in a small bowl, mix the flour with the beef broth. Pour that into the pan along with the tomato sauce, oregano, fennel seeds and cayenne pepper. Return the beef to the pan, lower the heat to medium-low, cover and cook for 10 to 12 minutes until the beef is fork-tender. Add the olives and cook for 2 more minutes to combine the flavors. Remove from the heat and serve immediately. The recipe will serve 4 to 6 people.

 

 

Apricot Ginger Chicken

INGREDIENTS
½    cup dried apricots, quartered
1     cup dry white table wine
1     inch piece fresh, peeled ginger
2     tablespoons olive oil
1     large red bell pepper, cut to ½ inch dice
1     medium white onion, chopped
2     skinless, boneless chicken breasts, cut to ½ inch cubes
1     cup Arborio rice
 ¼   cup fresh Italian flat leaf parsley, chopped

METHOD

In a small sauce pan over low heat, combine the apricots and white wine. Grate the ginger into the pan and cover, reserving for later. In a large skillet over medium heat, add the olive oil, red pepper squares and chopped onion. Simmer for 5 to 6 minutes to soften the vegetables. Add the chicken cubes and stir until they are browned on all sides. Turn the heat down to low, cover and cook for 8 to 10 minutes, stirring occasionally.

Meanwhile, bring 3 cups of water to boil in a medium sauce pan and add the rice. Stir a few times, lower the heat, cover and cook for 7 minutes exactly. Remove from the heat and drain. When the chicken mixture is completed, add the rice and the apricot-ginger mix to the skillet. Simmer for 1 to 2 minutes to combine the flavors, remove from the heat and garnish with the chopped parsley. Serve immediately to 4 to 6 friends.

Blackberry Sauce

This sauce could have a very extensive future. With pan fried cod, braised tilapia and butter-sautéed Portobello mushroom slices it was very tasty. There is enough sauce left to try it on several other foods. It is simple to make and far too easy to consume.

INGREDIENTS

2    tablespoons butter
1    cup fresh blackberries
½   cup Eredita ruby port
1    tablespoon lemon juice
1    tablespoon honey
1    teaspoon aged balsamic vinegar

METHOD

In a medium sauce pan over medium-high heat, melt the butter and add all the rest of the ingredients. Cook for 8 to 10 minutes until the blackberries begin to break down. Transfer to a blender or food processor and puree. Return to the sauce pan through a sieve to remove all the seeds and continue to cook for 3 to 4 minutes until it thickens. Remove from the heat and drizzle over your favorite food. This will provide about 1 ½ cups of sauce.

 

Cincinnati Chili

Most of the recipes I have seen for this unique mid-western chili call for the ground beef to be incorporated into the chili and then the whole thing is poured over pasta. My first taste of the chili was from a can of sauce from friends in Cincinnati which was poured into cooked ground beef and then over the pasta. Either way, it is delicious

INGREDIENTS

2    tablespoons olive oil
1    large white onion, chopped
4    cloves garlic, minced
1    pound ground beef
2    cups tomato sauce (15-16 ounces)
2    tablespoons chili powder
1    tablespoon cinnamon
1    tablespoon ground cumin
1    teaspoon allspice
1    tablespoon cider vinegar
¼   teaspoon cayenne pepper (optional)
1    tablespoon sweet paprika
¾   cup water
1    pound spaghetti

METHOD

In a large skillet or sauce pan, heat the olive oil over medium heat and add the onion. Cook for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the ground beef. Stir the beef around while it browns and break up any clumps. Add the tomato sauce, chili powder, the spices, vinegar, cayenne, paprika and water. Stir well to mix all the ingredients and bring to a boil.

Reduce heat to low, cover and cook for 30 minutes, stirring occasionally. The chili should be thick but still slightly soupy. Remove from the heat and allow it to cool.

Meanwhile, cook the pasta according to package directions and drain. Divide the pasta into serving dishes, add the chili and serve with the following additions as desired: shredded cheddar cheese, chopped onion, warm, cooked kidney beans and oyster crackers.

Lime Chicken Coconut Rice

INGREDIENTS
1-2    limes juiced (2 to 3 tablespoons)
1    tablespoon sesame oil
1    tablespoon soy sauce
1    tablespoon rice vinegar
2    chicken breasts, skinless, boneless, cubed to 1 inch
1    recipe coconut rice (See in this blog under Rice)
1    teaspoon butter or butter substitute.

METHOD

In a medium bowl, combine and stir the lime juice, sesame oil, soy sauce and vinegar. Place the chicken cubes into the marinade and mix to assure all pieces are well covered. Marinate for 15 to 30 minutes. Prepare the coconut rice.

Drain the marinade into a small sauce pan and set aside. Place the chicken into a large skillet over medium-low heat. Cover and cook for 10 to 12 minutes, stirring occasionally.

Bring the marinade to a boil , reduce the heat to medium and reduce to one-half the original volume, thickening as it cooks. Add the butter and let it melt, stirring.

Using a serving dish, pour half of the sauce in a large circle on the dish. Place the coconut rice into the circle and flatten it with a spoon. Place the chicken pieces on top of the rice and pour the remainder sauce over the chicken. Serve immediately. Will provide 2 to 4 servings.

Coconut Rice

Shown here with grilled Ahi Tuna steak, this rice is good with many additions - as long as they taste good with coconut. I'm thinking Mango and other tropical fruits mixed with whatever you wish.

INGREDIENTS
1    cup Arborio rice
1    cup water
1    cup unsweetened coconut milk
2    tablespoons dried ginger powder
½   teaspoon salt  

METHOD

In a medium sauce pan over medium-high heat, add the water and coconut milk and bring to a boil. Add the rice, ginger and salt; stir it around and bring back to a boil. Cover and lower the heat to low and cook for 18 to 20 minute or until all the liquid has been absorbed. Remove from the heat and serve. Will make 2 to 3 servings.

 

Asiago Cheese Straws

INGREDIENTS
1          egg
1          tablespoon water
1          package of croissant pastry
¾         cup freshly grated Asiago cheese, divided
            flour and olive oil

METHOD
Preheat the oven to 325 degrees. Beat the egg and water together with a whisk until well blended. Reserve. Grease a baking sheet with olive oil. Set aside.

Unfold the pastry onto a lightly floured surface. Use two portions of the croissant dough and press the serrations together to form a solid rectangle. Roll each into large rectangle.

Brush each part of the dough lightly with the egg and water mixture and spread ¼ cup of cheese over one of the pastry pieces. Place the other part, egg side down, over the cheese and roll them lightly with a rolling pin to seal them together. Cut into 1/2 inch wide strips, then to two inch lengths, twist each strip, and place on the greased baking sheet. Bake 8 to 10 minutes or until golden brown. Serve warm or at room temperature.

Continue with the remaining dough in the same manner.

The Five B Dish

To the mix of five B ingredients, you can add as many as you like of the optional ingredients. Make it a little different each time.
 

INGREDIENTS
2          strips of thick Bacon, or 3 thin
5          ounces of Beef, cut to ½ inch cubes
1          small head of Broccoli, cut into small pieces
½         Bell pepper – any color - diced to ½  inch
1          cup Broth, chicken or beef
 

OPTIONAL INGREDIENTS

1          cup thin sliced celery – about 2-3 stalks
1          cup chopped red or green cabbage
1          cup sliced mushrooms
1          small bulb fennel, chopped (about 1 cup)
½         cup Arborio rice and 1 cup of broth (cooked separately)
3-4      green onions, chopped

METHOD
Cut the bacon into ¼ inch thick strips crosswise and add to a large skillet. Put over medium heat and cook the bacon until it is fairly stiff. Add the beef cubes and stir them around until they are browned on all sides.

Add the optional fennel and cook for 4 to 5 minutes. Add the broccoli, bell pepper, and optional cabbage and celery. Stir around to thoroughly coat with the bacon fat and cook for 2 to 3 minutes. Add the broth and any other optional vegetables. Add the optional flavorings from below, cover, lower the heat to a simmer and cook for 15 minutes.

If using the optional rice, bring the broth to a boil in a small sauce pan, add the rice, cover and lower the heat to the barest minimum. Cook for 15 minutes and then add it to the vegetable and meat mixture. Continue to cook that for another 5 minutes, covered. Serve immediately, garnished if you wish with chopped parsley or chives. Depending on your optional choices, this will serve from 4 to 6. Serve with a lighter style red table wine, such as Guglielmo Private Reserve Grignolino, Carignane, Barbera or Sangiovese.

FLAVORINGS

For Italian, add ½ tablespoons of dried basil and oregano
For Asian, add 2 tablespoons soy sauce and/or 1 tablespoon hot sauce
For New Orleans, add 1 teaspoon Cayenne pepper and 1 pinch of red pepper flakes.

 

Corn Pudding

INGREDIENTS
2    tablespoons butter, butter substitute or olive oil
1    medium white onion, chopped small
2    bell peppers, red, yellow, orange
         cut into ½ inch squares (optional)
2    cups corn kernels, fresh or frozen, divided
1    cup half and half
4    eggs, beaten
1    tablespoon sugar
¼   pound grated Monterrey Jack Cheese

METHOD

Preheat the oven to 350 F degrees. Grease the sides and bottom of an 8 by 12 inch baking dish or similar. In a medium skillet, melt the butter or add the olive oil over medium heat. Add the onion and cook for 4 to 5 minutes until they are translucent. Add the optional bell peppers and cook for 5 more minutes until they are slightly tender. Set aside.

In a medium bowl, beat the eggs and add to a blender or food processor. Add 1 cup of the corn, the half-and-half and the sugar. Process this mixture until it is smooth. Spoon the onion and optional bell pepper mix and 1 cup of corn into the prepared baking dish. Add the processed corn and egg mix.

Sprinkle the jack cheese over the entire pudding, place it into the oven and cook until a toothpick stuck into the pudding comes out clean, about 35 to 40 minutes. Allow it to cool to handling temperature, cut into squares and serve.

 

 

Clam Risotto (Rice with Clams)

 INGREDIENTS
12  little neck clams *see note
2    cups dry white table wine (divided)
2    cans minced clams (6.5 ounces)
2    jars of clam juice (8 ounce)
2    tablespoons olive oil
1    medium white onion, chopped
1    cup Arborio or similar rice
½   tablespoon butter
2    teaspoons dried sage
1    teaspoon lemon juice

METHOD

Wash the clams and drain. In a medium sauce pan with a steamer inserted, pour the wine and add the clams. Bring to a boil, cover and cook for 5 minutes. Uncover and remove all the clams, discarding any that are not opened. Reserve the clams. Pour the cooking liquid through a paper-towel-lined sieve into a 2 cup measuring cup.

Open the cans of clams, pouring the juice into the measuring cup with the cooking liquid  and reserve the clams in a small bowl. Open one jar of clam juice and pour as much as needed to bring the measuring cup up to 2 cups. Reserve the remainder and pour the 2 cups of clam juice into a small sauce pan and place over low heat.

In a large skillet, heat the olive oil over medium-high and add the on ions. Cook for 4 to 5 minutes until they are translucent. Add the rice, stir well to completely coat with the oil, and cook for 4 to 5 minutes until it begins to sizzle. Add the second cup of white wine and stir the rice until it is all absorbed. Add ½ cup of the clam broth and  stir until that is also absorbed. Continue to add small amounts of liquid and continue to stir until the rice is cooked al dente (you may need more or less clam juice.)

Add the clams, butter, sage and lemon juice and mix well. Remove from the heat and let it rest for a few minutes. Serve adorned with the cooked clams. A nice dry white wine like Guglielmo Pinot Grigio should go well with this dish.

 

NOTE: These clams are basically for garnishing. The recipe will serve 4 to 6 people depending on the serving size. The number of clams here should be the number you want on each serving times the number of servings. 12 will put 3 on four servings or 2 on six servings. You may want to get a few extra in case a few do not open and cannot be eaten.

Green Tomato Soup

Something to do with all those tomatoes on the vine that will never ripen – especially with the weather we are having now. The grapes may never be ready, either, this year.

INGREDIENTS
2    tablespoons olive oil
1    medium white onion, diced
6    cloves garlic, minced

6-12    green tomatoes, diced (2 cups)

4    cups low sodium chicken broth

½   teaspoon lemon juice

½   teaspoon salt

METHOD

In a medium sauce pan, add the olive oil and heat over medium-high heat. Add the onion and cook for 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and broth, cover and cook for 8 to 10 minutes until the tomato pieces are soft and tender.

Working in batches if necessary, add to a blender or food processor and puree. Rinse the original sauce pan and pour the soup through a sieve back into the pan to remove the parts of the skin that did not puree. Stir to pass all the soup possible through the sieve. Reheat and serve immediately, garnished with a bit of chopped parsley or chives.

Beef and Tomato

INGREDIENTS
½         pound sirloin beef
1          tablespoon powdered ginger
1          tablespoon garlic powder
1          tablespoon soy sauce
3          tablespoons olive oil, divided
5-6      medium tomatoes, peeled and seeded
1 ½      cups Arborio rice
1          medium white onion, halved and cut into thin strips
1          medium red bell pepper, cut into thin strips
1          tablespoon tomato paste (optional)
½         cup water
½         teaspoon salt

METHOD

Slice the meat thinly into strips approximately 2 by 4 inches by ¼ inch thick. If the beef is partially frozen, this can be a lot easier to do. In a medium bowl, combine the ginger, garlic powder, soy sauce and 1 tablespoon olive oil. Mix completely and add the beef, tossing it to cover well. Set aside..

To prepare the tomatoes, bring a medium pot of water to a boil and add the tomatoes. Let them boil for 3 minutes and remove to a cold water bath immediately. When cooled, remove the skins, cut in half and remove the seeds and stem. Cut each tomato into bite-sized pieces, about 6 to 8 pieces per tomato, and set aside.

In a medium sauce pan, bring 4 cups of water to a boil. Add the rice, lower the heat, cover and cook for 8 minutes. Drain and reserve.

In a large skillet or wok, heat the 2 tablespoons of oil over medium-high heat, add the meat and brown well on both sides, about 5 to 6 minutes. Remove the beef and reserve. Lower the heat to medium and add the onions, bell pepper, tomato paste and ½ cup of water to the skillet, cover and cook for 5 to 6 minutes. Add the beef and cook for 2 to 3 more minutes. Mix in the tomatoes and salt, stir well, uncover and cook for 3 to 4 minutes until the tomatoes are thoroughly warmed.

To serve, divide the rice in to four portions on dinner plates and add one fourth of the beef and tomato mix. Serve immediately

Leftover Seafood Quiche

So, you made the wonderful Spanish Seafood Soup shown elsewhere in this blog and you have a few cups of it leftover. Or, perhaps it was Cioppino or another seafood dish. What shall we do? How about breakfast or a brunch? Make the dough the night before, prepare the quiche in the morning, cook, serve and enjoy.

INGREDIENTS

1+        cups leftover seafood soup
½         recipe Savory Pie Crust (look under INFO)
2          medium eggs, beaten
¾         cup half-and-half (or a mix of that with whole milk)
½         cup shredded Monterrey Jack Cheese

METHOD

Preheat the oven to 350 F degrees. Move a rack to the center of the oven. If the leftover seafood is a soup or in a liquid base, drain it, saving the juice to drink later (with or without alcohol, warm or cool) and reserve the seafood mix. Make sure there is at least 1 cup of drained seafood. Prepare the pie crust into a 9 inch pie pan, add parchment paper and pie weights,  and bake for 20 minutes or until the crust is slightly browned on the edges. Let the crust cool and remove the pie weights and parchment paper.

In a large bowl, beat the eggs, add the half-and-half and the drained seafood.  Add the cheese and mix well. When the crust is cooked and cooled for 10 minutes, pour the seafood mixture into the crust and return it to the oven. Cook for 35 to 40 minutes until a toothpick, inserted into the quiche, comes out clean. Cool for 20 to 30 minutes before serving. This recipe will provide 6 to 8 servings.

Pie Dough, Basic and Savory

INGREDIENTS
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter or shortening, chilled
3 tablespoons ice water

METHOD

Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. This recipe will produce enough dough for both top and bottom crusts on a 9 inch pie pan.

To form top and bottom layers, sprinkle a wooden cutting board with 1 tablespoon of flour and spread evenly. Cut the ball of dough in half, round one half and press down on the center of the floured board with your hands to form a flattened disk. Turn this over, spreading flour over the board again, and begin rolling the dough out. If it sticks to the rolling pin, dust with a bit more flour. Turn the crust over and continue to roll into a large circle, making sure you are always rolling into flour covered board. Always roll from the center towards the outer edges.

Use the pie pan to judge when the dough is big enough, exceeding the size of the pan by 1 inch on all sides. Place this into the pie pan, trim the edges, and prepare the top crust in the same manner. `Follow the directions in the pie recipe about what to do with both crusts.

SAVORY CRUST

f you are making dough for something other than a pie, or if you wish to add a little spice to your pie dough, add up to 2 tablespoons of dried herbs or spices to the dough along with the flour and salt. Basil, thyme, oregano, tarragon, paprika, cinnamon and a little powdered ginger should all work. If you are really brave, try a bit of ground lemon peel.

Pork, Port and Mushrooms

Believe it or not, the finished product is not sweet. I was as surprised as could be when I first tasted it.

 INGREDIENTS

½     cup whole wheat flour
1      teaspoon garlic powder
1      teaspoon dried oregano
1      pound pork sirloin, in 1 inch cubes
2      tablespoons olive oil
1      tablespoon butter or butter substitute
1 ¼  cups Emile's Port Wine or equivalent
1      medium white onion, diced
5      cloves garlic, minced
½     tablespoon dried oregano
½     tablespoon dried thyme
2      cups sliced Crimini mushrooms (1 package)

METHOD

In a medium bowl, combine the flour, garlic powder and teaspoon of dried oregano. Dredge the cubes of pork n this mixture and set aside.

In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and combined. Add the onion and simmer for 5to 6 minutes until tender. Add the pork and, stirring often, brown on all sides, about 5 to 6 minutes. Add the minced garlic and cook for 1 minute. Add the port wine and spices, cover and simmer for 10 minutes.

Add the mushrooms, stir well, and cook for 4 to 5 minutes until the mushrooms are well cooked and tender. Remove from the heat and serve immediately either plain or over pasta noodles such as pappardella or egg noodles. The recipe will provide 3 to 4 servings or 6 to 8 over pasta.

Spanish Seafood Soup

INGREDIENTS               

2     tablespoons olive oil
1     medium white onion, chopped
3     cloves garlic, minced
1     red bell pepper, seeded and diced
2     slices thick-cut bacon or 3 regular
           slices, chopped into small pieces
2     cups chicken broth
2     cups diced tomatoes with juice
½    cup sliced almonds, finely ground
¼    teaspoon red pepper flakes
12-14  medium shrimp (3-4 inch), shelled and deveined
8     ounces whole or chopped clams, with juice
5     squid bodies, sliced cross wise
1     white fish fillet, 4 to 6 ounces, cut to 1 inch pieces
       Chopped parsley for garnish

 

METHOD

In a large sauce pan, heat the oil over medium-high heat. Add the onion and cook for 5 to 6 minutes until the onion is translucent. Add the garlic and cook 1 minute. Add the red bell pepper and bacon pieces, stirring to partially brown the bacon.

Add the broth, tomatoes, almonds and pepper flakes. Bring to a boil, reduce the heat to medium-low  and simmer, covered, for 10 to 12 minutes, until the pepper pieces are tender. Uncover and add the seafood. Cook for 4 to 5 minutes until the shrimp are pink, being careful to not overcook.

Season with parsley and serve immediately with crusty peasant bread, lemon wedges and a glass of TRE Chardonnay or Guglielmo Pinot Grigio. This recipe will provide 4 large to 6 medium servings.