Garlic Confit

Posted on October 9, 2010 by Sandy

One of the items in my pantry I cannot live without.  If you want to put good food on the table, you must get a kick start by making a few items and having them on hand. 

Garlic Confit is used to make garlic bread, as a spread on a roast beef sandwich, and this makes everyone think you have been cooking for hours!  I will always have this in my pantry. I love it. The taste is roasted garlic. Sweet.

Doing it the hard way. Peel the garlic yourself. I used to do this until
I found the large peeled fresh garlic at Costco.

Garlic - like it!But from time to time, I do have heads ofgarlic that need to be used. So, peel garlic easily like little onions and other fruits like peaches. For garlic and onions, cut off the root end, then drop into boiling water. Leave for 1 minute, purge into ice coldwater. When cool pop them from their wraps.         Place the peeled cloves in a pan, cover with olive oil. Low simmer until they aretender. This simmer is so low, you should barely see little air bubbles rising to the surface. They should stay white. When you put the garlic in the jar, oil needs to cover the garlic to keep it preserved.Place in a jar and keep in refrigerator. I am going to try to process them in a water bath for longer term storage.Yes, this is make a lot, but I usually give a couple of jars away. My friends love me!

Use the garlic oil for sauted spinach or salad dressing or ,
garlic bread, anything you want garlic for.
I used them also as condiment for sandwiches. Just spread onto
your bread then add your mayo. Excellent.

Another great use, you can add them into the center of your meatballs or a thick steak you bbq. Remember, it has been cooked, so the flavor is sweet.

FYI: 1 T is about 3 cloves of garlic.

Yes, this is make a lot, but I usually give a couple of jars away. My friends love me!
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Coffee Cake – Coconut Blueberry or Blueberry Raspberry or Walnut Coconut

Posted on October 9, 2010 by Sandy

Want some?

Combine
2 cups AP flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
In mixer, add
1/2 cup crisco or soft butter
1 1/2 cups sugar
2 eggs
1 cup sour cream or yogurt
1 tsp vanilla
1 tsp almond extract

Top with
1/2 cup blueberries and 1/4 cup coconut
or 1/4 cup blueberries and 1/4 cup raspberries
or 1/4 cup chopped walnuts and coconut
or apricots or peaches…. You get the idea.

Spray Pam in two 9 inch square or round baking dishes. Bake at 350 degrees for 45 minutes.
Divide and spread the batter between the two pans. Top with fruit.

After baking, top with glaze:
1 cup powdered sugar
1 tsp almond extract
3 T milk

Want some?

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French Onion Soup. Come over and I’ll make you some!

Posted on October 7, 2010 by Sandy

Oh my, this is so good. Comfort food at its best!  One of my gifts from my mother, she taught me to make soup.

Onion Soup - One of my favorites.

6-8 Yellow Onions or you can use white, but I like yellow
4 Cups Broth – Beef or Chicken

seasoning for Chicken Broth
2 Cups Wine – White. I like Chardonnay, so I use it.
1 tsp White Pepper
Salt to taste.

Seasoning if you are using Beef Broth

2 T Canadian Rub for Steaks

2 Cups Teriyaki Sauce

1 Cup Brewed Coffee (Great base note for this soup)

Optional: Beef or Pork cubes
Optional: Arugula or Kale or Flat Parsley
Optional: 1 tsp Herbs de Provence

Hot, steamy soup. Onion with browned cubed pork or beef. Hmmm. 1 tsp Herbs de Provence.

Chop yellow onions. Slice them in half from top  to bottom and then slice top to bottom, not like making rings. This slice is so much nicer for this soup.

in 4 Tablespoons of stock to cook the onions in and let it cook off.
(Onions will not carmelize until all broth has cooked off).  You want to get your onions nice and carmelized for the flavor and color. 

In a separate pot, add the rest of the stock and wine and reduce by 1/3 while you are carmelizing the onions.

After onions have carmelized a nice rich color, add 2-3 tablespoons of flour. This will thicken with the onions, then add the reduction of broth and wine. Simmer until the broth
thickens. Add your seasonings.
Salt and white pepper for purists, or 1 tsp of Herbs de Provence.

To serve –

Place crouton on bottom of serving bowl
Top with onions
Add broth
Add cheese – asiago, parmesan, 1 tsp of blue cheese

broiler oven for 5 minutes.

OR

I love this soup, and sometimes I want to take it to serve my office. (They ate it all!) We don’t have an oven. So instead of adding the crouton and broiling, make cheddar cheese spread and serve with fresh bread alongside the onion soup.

Variation: If you have leftover roast beef or pork, cut into cubes, brown and add to the soup.

Don’t be afraid to add some arugala or kale to the soup an hour before you serve it. I like the green peppery kick.

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Vegetable Beef Soup

Posted on October 3, 2010 by Sandy

Vegetable Beef Stew

Came home on Saturday night from a long day trip and in the kitchen within the crockpot my husband Dennis had browned some sirloin cubes and concocted the following broth:

2 C Teriyaki Sauce
1 C brewed coffee
6 C Water
2 T Steak Seasoning Rub
After searing the sirloin strips, he added all parts in the crockpot and let it cook on high (He only uses high settings for everything he does), put the top on and left it alone.
When I arrived home, wow…the meat was tender and the teriyaki broth was sensational.

We could have easily served as is with rice.

Sunday morning, I gathered the meat out of the broth and added chopped carrots, onions and potatoes to the mix.

6 carrots chopped

6 potatoes diced

1 onion diced

Turned the slow cooker back on, added 6 cups of water and let it stew.
Perfect soup 4 hours later. Perfection. Boy, this guy can cook.

I also saved some of this broth and made the base for french onion soup. 2 soups from one both. Excellent.

Posted in Leftovers - Great Time Savers, Soup Kitchen | Tagged | Leave a comment

Grilled Fish of the Day and Rosemario Cream Sauce over Pasta and Vegetables

Posted on September 29, 2010 by Sandy
On vacation in Puerta Vallarta looking for some classic Mexican food, and within walking distance from the Paradise hotel.

I ordered the fish of the day over Rosemario Alfredo. Oh my, the Alfredo was light with wonder butter infused zucchini and califlower. 
I don’t know about you, but when I dine out, I taste everyone’s food.  My plate was the best of all.  The winner of the evening. Even the way you say it,” Rosemario” sounds so sexy.
Although I loved it, I had ran out of Rosemario at home, so I used basil.  It is wonderful.   This is my present to you from Mexico – Rosemario Alfredo.
Choose one herb to highlight this dish:  Rosemary, Basil, or Tarragon
1)Preheat grill to high.

2)Rinse “fish of the day” under cold water, drain and blot dry. Brush fish on both sides with the oil. season with lemon juice, salt and pepper.

3)Combine rosemary (rosemario), wine and garlic in a blender and process until a smooth puree forms. transfer to a small heavy saucepan and stir in cream. Bring to a simmer over medium heat, be careful because the cream can boil over very rapidly. Reduce by half, about 15 minutes, stirring frequently. Whisk in butter and lemon juice, when the butter is incorporated into the cream mixture remove from heat and season with salt and pepper. cover and keep warm.

4)Grill your fish filets to desired temperature, when fish just starts to fully flake is about right. Remove from heat.

5) Spoon sauce over pasta, add steamed buttered vegetables to plate, top with grilled fish of the day and serve.

You can also substitute any fresh fish of the day. My favorites are: Tuna, Thresher Shark, Swordfish, Sea Bass, Talipia, Striped Bass but go ahead and use your favorite. 

Serve on a bed of fetticini, linguini, or penne pasta.

Posted in Italian Restaurant, Ocean's Best Seafood | Tagged | Leave a comment

Butter Poached Lobster

Posted on September 19, 2010 by Sandy

Ingredients

• One 8-oz. lobster tail, cut in half

• 1 lb. butter, clarified
1 clove garlic
Lemon or Lime Wedge

Directions

Submerge lobster in a pot with clarified butter with garlic. Cook on low heat approximately 10 minutes until butter begins to boil and tails are cooked through. Remove from butter and chop into large bite size pieces. Serve in shot glasses.

Drizzle each shot with a bit of butter, a squeeze of lemon or lime. Serve warm. Enjoy!

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Coconut Macaroons

Posted on September 10, 2010 by Sandy

I have tried about 12 batches of macaroons and this is by far my favorite. It is not too sweet, it is light and airy, it tastes of coconut and not just sugar. Give it a dip in semi-sweet chocolate, and it is over the moon. I am so proud.

"Everything is better with coconut!"

While most recipes use Sweetened Condensed Milk, I don’t like the taste of it. So, use Sweetened cream of coconut, often used to make pina coladas and other cocktails, can usually be found in most supermarkets by the booze, canned and under the brand name Coco Lopez. Finding the sweetened coconut is no problem in the baking aisle, but for the unsweetened coconut, you may have to check the Asian foods aisle or a natural foods store or you can buy it online on Amazon. You want the finely shredded, baker’s coconut. No excused. Find the right coconut. It helps with the texture and the lightness of the macaroon.

Dipped in Chocolate. I’m in heaven.

Makes 2 dozen
1 cup cream of coconut
2 tablespoons light corn syrup or Agave syrup
4 large egg whites
2 teaspoons pure vanilla extract or almond
1/2 teaspoon salt
3 cups unsweetened shredded coconut
3 cups sweetened shredded or flaked coconut
1/4 cup all purpose flour

10 ounces best-quality semisweet chocolate chips (I like Guittard semisweet)
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
In a large bowl, whisk together the cream of coconut, corn syrup or Agave Syrup, egg whites, vanilla and salt until well-blended. In another large bowl, using your fingertips, toss together the flour and shredded coconuts. Pour the wet ingredients into the dry and mix with a rubber spatula until evenly moistened.


Drop the mixture by heaping tablespoons onto the prepared baking sheets. Form the cookies into loose haystacks with your fingertips (moistening your fingers with water will prevent sticking). Bake until the cookies are softly set and golden in spots on top and bottoms are deeply browned (everyone loves that crunch), about 15-17 minutes. Cool on the cookie sheets for 15 minutes. Melt the Guittard chocolate on high power in 30 second intervals, stopping to stir after each interval until melted. Dip your cool macaroons into the chocolate and then place them back on the parchment to set up. Yummy good.

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Rhubarb Relish

Posted on August 23, 2010 by Sandy

Cleaning out my dad’s house, I found an old cookbook from the local church. Recipe was shared by Donnie Ebbers.  She says she had a large rhubarb patch n Canada and used to sell this stuff and couldn’t keep up with demand.  Oh yes! 

1 qt rhubarb, cut in small pieces

1 pt onions, cut in samll pieces

1 pt apple cider vinegar, weaken with 1 cup of water

1 1/2 pounds lightborwn sugar

1 tsp cinnamon

1 tsp salt

1 tsp allspice

1/2 tsp ground cloves

Put all ingredients in a large kettle. Cook over lwo heat stirring often as it blends and thickens. Pout into hot steriliezed jars and seal.

Very good with meat – pork or lamb.  Makes about 5 pints.

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Linguini with Bolognese Sauce – Did someone say bacon?

Posted on August 10, 2010 by Sandy
Linguini Bolognese

Did someone say bacon?

Since you’ve decided to have pasta, put on a pot of water add some salt and let is start to boil.

From the refrigerator, I found:

Peppered Bacon – cut into 1/2 inch slices

1 Cup of Cream

2 Pkg of  fresh Linguini or Spaghetti (You’ll love the leftovers. Search for Spaghetti Frittata.)

1 medium white onion

2 cans stewed tomatoes or substitute the tomatoes you have.

1 tsp red pepper flakes (optional)

Garnish with freshly grated Parmesan Cheese or Romano.

Start heating the frying pan and add the bacon. Let’s get this meal on the table.  As the bacon crisps, put a small dice on one onion.  Once you have set aside the bacon and have it draining on a paper towel, remove all but 1 tablespoon of bacon fat from the pan. Add the onions and let them sweat.

Run to the pantry and figure out what type of canned tomatoes you have available. I had stewed tomatoes that were preseasoned with oregano.   When the onions are tender, add the tomatoes and sauce from both cans.  Add a splash of cooking sherry and bring to a simmer.  Your water should be boiling. Add the pasta.

Add 1/2 cup to 3/4 cup of cream to the tomato mixture and turn the burner down to low.

As soon as the linguini is al dente, strain and add to the tomatoe mixture. Stir and allow the linguini soak up all the goodness.

Add a nice mound to the center of the plate, sprinkle the crisp bacon on top.  Serve to the hungry crowd.

As my son would say, “Did someone say bacon?”  Hmmm irresistable.

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Salmon Confit with Arugula Salad and Balsalmic

Posted on August 7, 2010 by Sandy

Salmon Confit in Olive Oil with Arugula Salad and Balsalmic

by Sandra Nickerson on Saturday, August 7, 2010 at 3:28am
•4 cups light olive oil
•Bouquet Garni or bay leaf, thyme or rosemary
•Four 6-ounce boneless, skinless Copper River salmon filets
•1 1/2 pounds micro arugula, washed and patted dry
• Salt to taste
•4 teaspoons aged balsamic vinegar – reduction

1. Combine the olive oil with the Bouquet Garni in a shallow, heavy-bottomed pan large enough to hold the salmon in a single layer over very low heat until the oil reaches 150°F on an instant-read thermometer.

2. Add the salmon and cook, at a constant temperature, for about 5 minutes or just until the salmon has begun to firm up. Using a slotted spatula, lift the salmon from the pan and place on a double layer of paper towels to drain.

3. Place a small mound of micro arugula in the center of each of four plates. Lay a piece of salmon on top of the greens on each plate. Sprinkle sel de Guerande over the salmon. Drizzle a teaspoon of balsamic vinegar over the salad and salmon on each plate and serve.

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