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December 2017
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Yellow Sunburst Squash & Green Top Onion

4 or more Small, Yellow Sunburst Squash, Cut in 1/4’s and then Thin Sliced, (see photo for reference)

4 or more, Green Top Onion, Cut in 1″ Piece

Salt & Pepper, to Taste

2 or 3 Glugs, Olive Oil

Glug Olive Oil into a Medium Size Heavy Skillet, put on Medium Temp

Add Squash & Onion, stir a bit and sauté just a minute or two, I love these just ‘hot’ and still crisp. cook longer if desired

Season with Salt & Pepper to Taste

Serve with Beef Roast with Tamarind & Molasses and side of Green Lentil with a duo of Citrus & Harissa

 

Beef Roast Slow Cooked with Tamarind, Lemon & Lime, Molasses, Yogurt, Garlic, Onion, with a Reduction of the Cooking Juices. Served with Green Lentil, Harissa, Carrot, Green & Black Olive, Lemon & Lime. A Simple Sunburst Yellow Squash & Green Onion Sauté.

Beef Roast Slow Cooked with Tamarind, Lemon & Lime, Molasses, Yogurt, Garlic, Onion, with a Reduction of the Cooking Juices. Served with Green Lentil, Harissa, Carrot, Green & Black Olive, Lemon & Lime. A Simple Sunburst Yellow Squash & Green Onion Sauté.

 

Beef Roast Slow Cooked with Tamarind, Lemon & Lime, Molasses, Yogurt, Garlic, Onion, with a Reduction of the Cooking Juices. Served with Green Lentil, Harissa, Carrot, Green & Black Olive, Lemon & Lime. A Simple Sunburst Yellow Squash & Green Onion Sauté.

Beef Roast Slow Cooked with Tamarind, Lemon & Lime, Molasses, Yogurt, Garlic, Onion, with a Reduction of the Cooking Juices. Served with Green Lentil, Harissa, Carrot, Green & Black Olive, Lemon & Lime. A Simple Sunburst Yellow Squash & Green Onion Sauté.

Green Lentil with a Duo of Citrus & Harissa

1 Cup, Green Lentil

2 1/2 Cup, Beef Stock

1 Large, Onion, Medium Chop

2 to 3 Tablespoon, Garlic, Fine Chop

2 to 3 Stalk, Celery, Medium Fine Chop

2 to 3 Medium, Carrot, Medium Chop

1 Large, Lemon, Zest & Juice

1 Large, Lime, Zest & Juice

2 to 3 Glugs, Olive Oil

2 to 3 Tablespoon, Harissa Paste

Salt & Pepper, to Taste

Dash, of Nutmeg

1/2 Cup, Black Olive, Course Sliced

1/2 Cup, Green Olive, Course Sliced

 

Glug the Olive Oil into a Large Heavy Kettle

Put on Medium Temp and Add the Onion, Garlic, Celery & Carrot, Cook about 4 or 5 Minutes

Add the Harissa, Green Lentil, Lemon & Lime Juice & Zest, Salt & Pepper, Nutmeg and Pour the Beef Stock over it all.

Stir to mix well, raise Temp and Bring to the Boil, at Boil Lower Temp to keep a heavy Simmer

Cook another 30 to 40 Minutes, Stir once in a while so it doesn’t stick to the kettle

With 5 minutes left of cook time, add the Green & Black Olive, Stir to incorporate

Is done when Lentil are the Correct Tenderness

 

Serve with Beef Roast with Tamarind & Molasses and Sauté of Yellow Sunburst Squash & Green Onion

 

Beef Roast Slow Cooked with Tamarind, Lemon & Lime, Molasses, Yogurt, Garlic, Onion, with a Reduction of the Cooking Juices. Served with Green Lentil, Harissa, Carrot, Green & Black Olive, Lemon & Lime. A Simple Sunburst Yellow Squash & Green Onion Sauté.

Beef Roast Slow Cooked with Tamarind, Lemon & Lime, Molasses, Yogurt, Garlic, Onion, with a Reduction of the Cooking Juices. Served with Green Lentil, Harissa, Carrot, Green & Black Olive, Lemon & Lime. A Simple Sunburst Yellow Squash & Green Onion Sauté.

 

Beef Roast Slow Cooked with Tamarind, Lemon & Lime, Molasses, Yogurt, Garlic, Onion, with a Reduction of the Cooking Juices. Served with Green Lentil, Harissa, Carrot, Green & Black Olive, Lemon & Lime. A Simple Sunburst Yellow Squash & Green Onion Sauté.

Beef Roast Slow Cooked with Tamarind, Lemon & Lime, Molasses, Yogurt, Garlic, Onion, with a Reduction of the Cooking Juices. Served with Green Lentil, Harissa, Carrot, Green & Black Olive, Lemon & Lime. A Simple Sunburst Yellow Squash & Green Onion Sauté.

Beef Roast Slow Cooked with Tamarind & Molasses

4 to 5 Pound, Beef Chuck Roast, Boneless

1 Large Onion, Medium Chopped, and Divided

2 to 3 Tablespoon, Toasted Sesame Oil

2 to 3 Tablespoon, Garlic, Fine Mince

1 Large, Lemon, Zest & Juice

1 Large, Lime, Zest & Juice

1/2 Cup, Black Strap Molasses, Unsulfured

1/2 Cup, Yogurt, Plain

1/4 Cup, Butter, at Room Temp

2 to 3 Tablespoon, Tamarind Paste

1/4 Teaspoon, Nutmeg

1 to 2 Tablespoon, Lemongrass, Chopped, Tied in Cheesecloth Satchel

Salt & Pepper, To Taste

Smear the inside, sides & bottom of your Slow Cooker with the Sesame Oil

Scatter 1/2 the Onion over bottom of the Slow Cooker

Turn Slow Cooker onto High

Now put the rest of the ingredients (EXCEPT Lemongrass Satchel) & Salt & Pepper  into a Large Mix Bowl, Large enough to hold you Beef Roast. Mix together until well incorporated

Season all sides of Beef Roast with Salt & Pepper, then place Beef Roast in Bowl with Yogurt & Tamarind Mixture, roll and smear to cover all sides of Beef Roast

Carefully place Beef Roast into Slow Cooker

Use spatula to scrape out bowl and add rest of Yogurt & Tamarind Mixture to Slow Cooker

Scatter the rest of the Onion over the top of Beef Roast

Place the Satchel of Lemongrass on top, cover and Slow Cook for 4 to 6 Hours on High

When Beef Roast reaches 140º to 145ºF. it is done. Remove form Slow Cooker

Place Beef Roast on Serving Platter and Let Rest 10 to 15 Minutes

Beef, Tamarind & Yogurt Reduction

Strain the Liquid from the Slow Cooker into a medium heavy kettle

Bring Cooking Liquid to the boil, lower temp so you have a hard simmer

Stir on the occasion until Cooking Liquid has reduced to 1/4 of it’s original amount

Drizzle over Sliced Beef Roast and Serve with Green Lentil with Harissa, Carrot, Black & Green Olive, and a Simple Sauté of Yellow Sunburst Squash & Green Top Onion.

 

Beef Roast Slow Cooked with Tamarind, Lemon & Lime, Molasses, Yogurt, Garlic, Onion, with a Reduction of the Cooking Juices. Served with Green Lentil, Harissa, Carrot, Green & Black Olive, Lemon & Lime. A Simple Sunburst Yellow Squash & Green Onion Sauté.

Beef Roast Slow Cooked with Tamarind, Lemon & Lime, Molasses, Yogurt, Garlic, Onion, with a Reduction of the Cooking Juices. Served with Green Lentil, Harissa, Carrot, Green & Black Olive, Lemon & Lime. A Simple Sunburst Yellow Squash & Green Onion Sauté.

 

Beef Roast Slow Cooked with Tamarind, Lemon & Lime, Molasses, Yogurt, Garlic, Onion, with a Reduction of the Cooking Juices. Served with Green Lentil, Harissa, Carrot, Green & Black Olive, Lemon & Lime. A Simple Sunburst Yellow Squash & Green Onion Sauté.

Beef Roast Slow Cooked with Tamarind, Lemon & Lime, Molasses, Yogurt, Garlic, Onion, with a Reduction of the Cooking Juices. Served with Green Lentil, Harissa, Carrot, Green & Black Olive, Lemon & Lime. A Simple Sunburst Yellow Squash & Green Onion Sauté.

 

Potato with Toasted Cumin Seed & a Poached Egg

6 Large, White Potato, Scrubbed and Cut in Bite Size Piece

3 or 4 Glugs, Olive Oil, Best Quality

3 or 4 Tablespoon, Butter

4 or 5 Tablespoon, Cumin Seed, Whole

1/2 Cup, 1/2 & 1/2 Cream

3 or 5 Tablespoon, Yogurt, unflavored/ plain

1 Large Bunch, Green Top Onion, Course Chop (about 1 Cup)

Salt & Pepper to Taste

Dash, Nutmeg

4 Large, Egg, at Room temp

Water

 

In large, 4 inch deep kettle or skillet (with a lid, for later), on Medium Temp melt Butter and Olive Oil together

When spatter hot, add the Cumin Seed and toast swishing around until Cumin starts to pop

Add the Potato, mix together to coat all Potato with Butter/ Olive Oil/ Cumin

Add enough water to bring water level to two fingers below top of Potato level, mix together

Now increase temp to high. At the boil, continue cooking until almost all the liquid evaporates, this should take 5 or 8 minutes

Lower Temp to medium/ medium low, add 1/2 & 1/2 Cream and Yogurt, Season with Salt & Pepper & Nutmeg, Mix to incorporate all ingredients

Slowly cook, stirring frequently so as to not scorch. Cook until almost all liquid is absorbed. This may take 8 to 10 minutes, cook this slowly making sure it does not scorch

At this point, stir in the Green Top Onion, reserve a few pieces as garnish

Use a Potato Masher, mash up the Potato mixture, leave plenty of ‘whole’ pieces, as well as some mashed

With a Spoon, make 4 indents in the top of Potato mixture, Crack a Room Temp Egg into Each Indent, Cover your Kettle and allow Eggs to Poach. This may take from 3 to 10 minutes, depends on how hot your Potato Mixture is, watch close so as to not over cook Eggs

Cut into four pieces, with an Egg on each and Serve, Garnish with Green Top Onion & a Grind of Fresh Cracked Black Pepper! YUM!

 

Potato with Toasted Cumin Seed, Slowly Cooked with Cream & Yogurt, Green Onion, Salt & Pepper Topped with a Poached Egg.

Potato with Toasted Cumin Seed, Slowly Cooked with Cream & Yogurt, Green Onion, Salt & Pepper Topped with a Poached Egg.

 

Potato with Toasted Cumin Seed, Slowly Cooked with Cream & Yogurt, Green Onion, Salt & Pepper Topped with a Poached Egg.

Potato with Toasted Cumin Seed, Slowly Cooked with Cream & Yogurt, Green Onion, Salt & Pepper Topped with a Poached Egg.

 

 

 

 

 

Mélange of Citrus with Toasted Coconut, Almond & Fresh Tarragon

2 or 3 Large, Navel Orange, the Zest & Separated Segments

1 or 2 Large, Seville Orange, Separated Segments

1 Large, Meyer Lemon, Zest & Juice

1 Cup, Almond, Slivered and Toasted

1 Cup, Coconut, Unsweetened, Toasted

1/4 Cup, Tarragon, Torn into Small Bits & Pinched

In a large mix bowl, mix all together using hands!

Chill & Serve!

 

Mélange of Citrus with Toasted Coconut & Almond

Mélange of Citrus with Toasted Coconut & Almond

 

Mélange of Citrus with Toasted Coconut, Almond & Fresh Tarragon

Mélange of Citrus with Toasted Coconut, Almond & Fresh Tarragon

Miniature Chicken Patties with Orange & Tarragon in an Orange, Garlic, Ginger, Sesame Broth

Miniature Chicken Patties with Orange & Tarragon;

16 Ounces, Ground Chicken

8 Ounces, Smokey Bacon, Fine Diced, Throw Bacon in Freezer for 20 minutes for ease of dicing

1 or 2 Teaspoon, Navel Orange, Zest, Finest Chop

1 or 2 Teaspoon, Tarragon, Fresh, Finest Chop

2 to 3 Tablespoon, Black Sesame Seed

1 or 2, Dry Thai Bird Eye Chili Pepper, Finest Crush

1 Teaspoon, Thyme, Finest Chop

1 Tablespoon, Shallot, Finest Dice

1 Tablespoon, Garlic, Finest Dice

Salt & Pepper, to Taste

Dash, Nutmeg

3 or 4 Tablespoon, Toasted Sesame Oil (For Frying)

Put all ingredients except Toasted Sesame Oil in a large mix bowl

Use hands to mix gentle until well combined

Form into 16 little miniature patties!

Use 1/2 the Toasted Sesame Oil in a largest heavy skillet, bring to a medium temp and place 8 of the Miniature Chicken Patties in skillet

Cook about 3 minutes and 33 seconds per side, cook until no longer pink in center, REPEAT with 2nd Half of Chicken Patties

 

Place 3 or 4 Patties in each bowl of the Broth and Veg & Serve

 

Orange, Garlic, Ginger & Sesame Broth with Shaved Carrot & Zucchini 

4 to 6 Cups, Chicken Broth

2 Large, Navel Oranges, Zest & Juice

1 Large, Lemon, Zest & Juice

2 to 3 Tablespoon, Black Sesame Seed

2 to 3 Tablespoon, Shallot, Finest Chop

2 to 3 Tablespoon, Garlic, Finest Chop

2 to 3 Tablespoon, Ginger, Finest Chop

3 or 4 Tablespoon, Tarragon, Fine Chop

1 Tablespoon, Thyme, Fine Chop

Dash, Nutmeg

1/2 Teaspoon, Turmeric

Salt & Pepper, to Taste

1 or 2 Tablespoon, Toasted Sesame Oil

1/2 Cup, Orzo

1 Cup, Zucchini, Shaved using a Mandoline, be sure to rinse off any access Shaving Cream

1 Cup, Carrot, Shaved using a Mandoline, be sure to rinse off any access Shaving Cream

1 Cup, Miniature Sugar Plum Tomato, Cut in Half

 

In a large heavy kettle add the Toasted Olive Oil, Lemon & Orange Zest and Black Sesame Seed, on a medium temp, swirls around and cook a few minutes

Add the Shallot, Garlic, Ginger, Thyme & Tarragon, Cook another few minutes

Add all the rest of ingredient and bring to a high simmer, simmer 5 to 10 minutes

Add the last 3 ingredients, (the Veg) and the Orzo Pasta, continue to cook until Orzo is al dente, about 4 minutes or such

 

Place 3 or 4 of the Miniature Chicken Patties in Large Bowls of the Broth & Veg and Serve!

 

Miniature Chicken Patties with Orange & Tarragon, Served with Orzo in an Orange, Garlic, Ginger & Sesame Broth with Sugar Plum Tomato and Shaved Zucchini & Carrot.

Miniature Chicken Patties with Orange & Tarragon, Served with Orzo in an Orange, Garlic, Ginger & Sesame Broth with Sugar Plum Tomato and Shaved Zucchini & Carrot.

 

 

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Bosc Pear & Sweet Red Belle Pepper Poached with Cardamom & Cinnamon

3 or 4 Large, Bosc Pear, Cleaned and Cut into 1 Inch Pieces

1 Large, Sweet Red Belle Pepper

1/4 Cup, Chive, Fine Chop

1/4 Cup, Clover Honey

1/4 Cup, Sierra Nevada Side Car Orange Pale Ale, (Traditionally the rest of the Beer goes into the Cook.)

1 or 2, Dry Thai Bird Eye Pepper, Fine Crushed

2 or 3, Cinnamon Stick

1/4 Teaspoon, Cardamom

Salt & Pepper to taste

Dash of, Nutmeg

 

Put all ingredients into a medium heavy metal skillet

Poach and Stir on the occasion over a medium temp until the desired texture, crispness, remove Cinnamon Stick Before Serving, or use as Garnish

 

Serve with Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato with Gravy!

 

 

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom & Cinnamon

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom & Cinnamon

 

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom

Smacked Orange & Garlic Potato

This is an interesting flavor combo which goes really well as a side with my Pork Loin Slow Cooked with Marjoram & Lime

 

5 or 6 Large, Yukon Gold Potato, Scrub Clean & Cut into 1/8’s

Put Potato in a Large Heavy Kettle, Cover with Cold Water to 3 or 4 Fingers Above the Potato

Bring Potato to the Boil, reduce Temp so you have a hard simmer, cook 20 minutes longer, or until a knife inserted in Potato comes out easy

Drain Water & Add the Following;

2 to 3 Tablespoon, Garlic, Fine Chop

Zest of 1 Large, Orange

Salt & Pepper to Taste

Dash of Nutmeg

1/4 Cup, Heavy Cream, or Milk

1/2 Cup, Butter

Cover the Kettle, let sit for about 5 minutes, giving the Butter time to melt

Smack

 

Served with Pork Loin with Marjoram & Lime, Gravy and Bosc Pear & Sweet Red Belle Pepper Poached with Cardamom & Cinnamon

 

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom & Cinnamon

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom & Cinnamon

 

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom

 

Pork Loin Slow Cooked with Marjoram & Lime

 

THE ROAST

3 1/2 to 4 1/2 Pound, Boneless Pork Loin Roast

1 Large, Yellow Onion, Course Chop

3 to 4 Tablespoon, Garlic, Fine Chop

2 to 3 Finger Width Sprigs of, Marjoram

1 to 2 Finger Width Sprigs of, Thyme

3 Large, Limes, Juice & Zest

3 or 4 Stalks, Celery, Course Chop

Salt & Pepper, to Taste

Nutmeg, Dash of

1/2 Bottle, Sierra Nevada Sidecar Orange Pale Ale

 

Season all side of the Pork Loin Roast with Salt & Pepper to Taste, Place Pork Roast Fatty Side Up in Slow Cooker

Add all other ingredients to Slow Cooker, Starting with the Wet Ingredients and ending with the Sprigs of Fresh Herb (The other 1/2 of the Beer Traditionally goes into the Cook!)

Cover the Slow Cooker and Cook one High for 3 to 4 hours, Check with Thermometer Done When It’s 145 degrees.

Remove Roast and Set Aside on Serving Platter

 

THE GRAVY

Let the Liquid in Slow Cooker Cool about 15 or 20 Minutes

Pour into a Blender and Liquify

In a medium heavy kettle, bring the Liquid to the Boil

Add 2 or 3 Tablespoon, Corn Starch, Whisk for about 2 or 3 Minutes until Gravy reaches desired consistency

Serve over Pork Roast & Smacked Orange & Garlic Potato!

 

 

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom & Cinnamon 

 

 

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom & Cinnamon

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom & Cinnamon

 

Tunisian Style Sticky Orange Cake

THE CAKE

1 1/2 Cup, Almond ‘Flour’, Use Blender to Powderize Almonds into ‘Flour’, do this in small batches

1 Cup, Finest Bread Crumbs

1 Cup, Sugar

3 Teaspoon, Baking Powder

Zest of 3 Large, Seville Orange, Finest Chopped

Zest of 3 Large, Meyer Lemon, Finest Chopped

1 Cup, Slivered Toasted Almonds, This is in addition to Almond Flour

Dash of Nutmeg

In large mix bowl, combine the above ingredients until well incorporated

In another large mix bowl, whip together the following;

6 Large Eggs, room temp

1 1/3 Cup, Sunflower Oil

1/4 Cup, Clover Honey

After whipping the wet ingredients, add to the dry ingredients and mix together

Pepare a round 8″ spring form pan with Parchment Paper, both the bottom and the sides

Pour your batter into the pan

IMPORTANT DO NOT PREHEAT OVEN

Place the pan on center rake of the COLD oven, then turn oven on at 350 degrees

Bake for 1 hour or more, I had to put foil around the edges at the 1 hour mark to prevent them from burning. It took about 15 minutes more for the center to bake through.

Cool for 20 minutes or so, then remove Cake from pan and place on Cake Plate

 

THE GLAZE

The JUICE from the Oranges & Lemons you zested for the Cake

1/2 Cup, Clover Honey

The Zest & Juice, of 2 More Seville Oranges, Reserve 1 Tablespoon Zest for Decoration

2 or 3 Cinnamon Sticks

1/4 Teaspoon, Cardamom

FOR DECORATION;

1/4 Cup, Slivered Almonds, Toasted

1 Tablespoon, Orange Zest

In a heavy medium size kettle, on medium temp bring the above ingredients to the boil

At boil, lower temp so you have a strong simmer, stir frequently and cook until reduction of about 1/4 the original occurs, remove Cinnamon Sticks

 

Drizzle the Glaze over the Cake, and Decorate with Toasted Slivered Almonds and Orange Zest

 

Tunisian Style Sticky Orange Cake

Tunisian Style Sticky Orange Cake

 

Tunisian Style Sticky Orange Cake

Tunisian Style Sticky Orange Cake