RIOSTTO ai PORCINI – SUNDAY PASTA

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  • One-pound fresh Porcini mushrooms (or 2 ounces dried);
  • 12 ounces of Carnaroli rice (or Arborio);
  • 4 ounces of butter;
  • 2 tablespoons of olive oil;
  • 1 onion, finely diced;
  • 1 clove of garlic, minced;
  • 4 cups of vegetable broth (or chicken broth);
  • Salt to taste;
  • Freshly ground pepper to taste;
  • 2 tablespoons of chopped parsley; and
  • 4 ounces of grated Parmigiano cheese.

Rinse the mushrooms under cold water; remove the base of the stem of the mushroom and wipe the remaining stem and cap with a clean damp cloth (or paper towel). Slice the mushrooms lengthwise into strips. (if using Rinse dried mushrooms, follow the package instructions to reconstitute the mushrooms in water).

In a large skillet over medium heat, melt the butter and add the onion. Cook until golden and then add the rice. Stir the rice a couple of minutes until the butter is well absorbed. Heat the broth in a separate pan and keep warm. Add one ladle of the broth at a time, stirring constantly until absorbed. Repeat the process until all of the broth is absorbed, adding the mushrooms as described below.

In another pan, heat the olive oil over medium heat, stir in the garlic and when golden brown add the sliced mushrooms. Sauté the mushrooms over a medium-high heat for about 10 minutes. Add salt and pepper to taste, as well as some of the vegetable broth if necessary to keep moist. Remove from the heat and mix in the chopped parsley.

When the rice is about 5 minutes from done, add the mushrooms. Add the final ladle of broth and finish cooking together. Remove from the heat and mix in the Parmigiano cheese. Serve immediately with a sprinkle of Parmigiano cheese and fresh ground pepper.

 

WILD KING SALMON WITH SAVORY WIPPED CREAM

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  • One and ½ pounds of king salmon fillets, skin
  • off and pin bones removed;
  • Salt and pepper;
  • ½ cup heavy cream;
  • 2 teaspoons of Dijon mustard;
  • Pinch of cayenne;
  • ½ teaspoon of lemon zest;
  • One tablespoon of snipped chives;
  • 2 tablespoons of butter;
  • Tarragon leaves for garnish;
  • Watercress for garnish; and
  • Violets, nasturtiums or other edible flower petals for garnish.

Slice salmon diagonally into 6 four-ounce portions about ½ to ¾ inches thick (or have your fishmonger slice it). Place on a cutting board or baking sheet and season both sides generously with salt and pepper.

 Put the cream in a mixing bowl and beat with a whisk until just barely thickened. Add ¼ teaspoon of salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don’t let the cream get too stiff. Fold in the chives; taste and adjust seasoning.

 Put the butter in a large cast-iron skillet over medium heat. When the butter begins to foam, add the salmon pieces and reduce heat slightly. Cook gently on one side for about 2 minutes, then flip and cook one minute more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.

 Transfer the salmon to a platter or individual plates. Spoon some savory whipped cream over each serving; garnish with tarragon, watercress and flowers, if desired.

 

OVEN HAM SAMMIES

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  • One package King Hawaiian Rolls, 12 count
  • 16 oz. Thinly sliced deli ham
  • 12 slices Swiss cheese
  • ½ cup butter, melted
  • ½ teaspoon ground mustard
  • One teaspoon poppy seeds
  • 2 teaspoons onion flakes
  • One teaspoon Worcestershire Sauce

Fold up ham and cheese and put between the sliced rolls.

Combine the remaining ingredients and spoon over the sandwiches.

Let set overnight or for several hours.

Bake uncovered at 350 degrees for 15 minutes.

 

BUTTERSCOTCH – BOURBON BLONDIES

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Cooking Spray

  • 1½ cups all-purpose flour
  • ¾   teaspoon baking powder
  • ½   teaspoon kosher salt
  • One stick (½ cup) butter, softened
  • ¾    cup butterscotch chips
  • ¾    cup lightly packed light brown sugar
  • One extra- large egg
  • ½    teaspoon pure vanilla extract
  • ¼    cup bourbon

1.     Preheat the oven to 350 degrees and spray a 9-inch square baking pan with cooking spray or butter it generously. For ease, I recommend lining the pan with parchment paper and spraying that too.

2.     In a medium bowl, whisk the flour, baking soda and salt.

3.     In a small saucepan over medium heat melt the butter and ¼ cup of butterscotch chips until the mixture is smooth. Transfer it to the bowl of a standard mixer.

4.     Beat the brown sugar into the butter mixture, than the eggs. Add the vanilla and bourbon and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining ½ cup butterscotch chips.

5.     Spread the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with not too much stuck to it. Let cool before cutting

 

BROWN POTATOES – GRANDMA GALLAGHER’S

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  • 1/3-cup butter
  • 1/2-cup flour
  •  Salt and pepper
  • 1 tsp. Minced onion

Sauté above until brown (It wants to be quite brown). 

Add 2 1/3 cups of water and 3 cups largely diced potatoes. (They want to be stirred quite often or they will burn).

Put the potatoes in a casserole (It wants to be greased) and cover with crushed soda crackers. Bake until bubbly. (The potatoes want you to watch them so they don’t burn).

 

SOUR CREAM SUGAR COOKIES – BUD KANE’S

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  1. 4 Cups of flour;
  2. ½ teaspoon of baking power;
  3. 1 teaspoon of baking soda;
  4. 1 & ¼ Cups of granulated sugar;
  5. Mix the above dry ingredients; and
  6. Cut in Cup of butter.
  7. Beat with mixer

 

  • Beat 4 yolks with mixer, well;
  • Add ½ pint of sour cream into yolks after beaten;
  • Add vanilla and salt; and
  • Mix all of the dry and wet ingredients 
  • Roll out and sprinkle with sugar. 
  • Bake at 400 degrees for 10-12 minutes.

 

BREAKFAST CASSEROLE MARY KAY’S

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  • 2 Pounds of mild bulk sausage;
  • 1 30-32 ounce bag of frozen hash browns;
  • 1 Teaspoon of salt;
  • ½ Teaspoon of pepper;
  • ¼ Teaspoon of garlic powder;
  • ¼ teaspoon of onion powder;
  • 2 Cups of shredded cheddar cheese;
  • 8 Eggs; and
  • 2 Cups of milk.

Cook sausage till brown &

Lightly brown hash browns in a separate pan.

Place hash browns in bottom of 9×12 Pyrex pan & pour eggs, salt, pepper, garlic powder, onion powder and milk over top of hash browns, & then add sausage and cheese. 

Cover & refrigerate overnight. 

Cook for 35-45 minutes in a 350-degree oven.

Serves 10.

 

WAFFLES

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  • 2 Cups of flour – sift;
  • 1 & ½ Teaspoons of baking power;
  • ¼ Teaspoon of baking soda;
  • 1 Tablespoon of sugar;
  • ½ teaspoon of salt;
  • Mix above ingredients in a bowl;

Beat 2-egg yolks;

Add 1 & ¾ Cups of buttermilk; and

6 Tablespoons of butter; and

Combine with above dry ingredients;

 Combine 2 egg whites by folding them in with above combined mixture.

 

BANANA CARMEL PIE

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  • One 15-ounce can of Eagle Brand milk
  • 1 Graham cracker crust in 9” pie dish
  • ½ Cup finely chopped walnuts
  • 3-4 ripe bananas
  • 1 package Dream Whip

Cover closed can of milk with water and boil for 3 continuous hours.  You will have to keep adding boiling water, as it will boil away.  Be sure can is always covered with boiling water.  Then refrigerate can (without water) for 24 hours.  Open can at both ends and slide out Carmel roll.  Cut in ½ inch round slices and place on piecrust bottom.

Sprinkle chopped nuts over Carmel, then sliced bananas.

Cover with Dream Whip.

Refrigerate 3 hours.

 

SPICY LAMB AND LENTILS APPETIZER FROM JEFF PARSIGIAN

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  • 1 T. olive oil
  • ½ pound ground lamb
  • 3-4 cloves garlic chopped
  • 1 t. crushed red peppers
  • ½ t. cumin
  • 1 cup cooked French green lentils (from ½ c. dried)
  • 1 English cucumber chopped
  • ½ cup chopped cilantro
  • ½ cup chopped parsley
  • 1 ½ cups plain high fat Greek yogurt

Heat oil in medium skillet over medium high heat.  Season lamb with salt and pepper and arrange in pan in an even patty about ¼ inch thick.  Brown both sides, then add cumin, garlic and red peppers and continue to cook while you break up the meat into crumbs.  Transfer to bowl.  Place cooked lentils in the skillet and cook tossing occasionally until heated through and starting to crisp.  Return lamb mixture to skillet and mix well until all is warmed through.  Remove from heat and stir in cubes, cilantro, and parsley.  Spoon yogurt onto plates about 1/8 inch, then spoon on lamb mixture.  Serve with lemon wedges and homemade pita chips.