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Stews and Chili

January 26, 2016

Some days are not as good as others and there are too few cool days in South Florida for stew or chili, so we do make the most of them.

(photo from St. Lioba Beer and Mushroom Soup; http://www.dejavucook.wordpress.com/10/09/2010/saint-lioba-beer-and-mushroom-soup/

Stews and Chili

 

Italian Beef Stew

Irish Stew

Pork Stew

Shrimp Stew with Tomatoes and Coconut Milk

Oyster Stew

Spicy Pinto Bean and Sausage Stew

Chili Con Carne

Cuban Black Bean and Corn Chili

White Bean Chicken Chili

Black Bean and Chorizo Chili (to be published)

Four Bean Chili (to be published)

 

Old Fashioned Beef and Vegetable Stew

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Italian Beef Stew

Irish Stew

Pork Stew

Shrimp Stew with Tomatoes and Coconut Milk

Oyster Stew

Spicy Pinto Bean and Sausage Stew

Chili Con Carne

Cuban Black Bean and Corn Chili

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White Bean Chicken Chili

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Custard Apple Squares

December 16, 2015

Prior to any holiday our time is precious. Do not suffer. Make this for breakfast, snacks, teatime, or dessert. It was delicious with Vanilla Ice Cream.

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Custard Apple Squares

Ingredients

  • 2 T. Unsalted Butter (melted and cooled; a bit more butter for the baking pan)
  • 3 Medium Apples
  • 1/2 C. Flour
  • 1 t. Baking Powder
  • 2 Lg. Eggs
  • 1/3 C. Sugar
  • Pinch of Salt
  • 2 t. Vanilla Extract
  • 6 T. Whole Milk (room temp.)
  • Confectioners’ Sugar (optional for dusting top)

Preparation

  1. Preheat oven to 400 degrees; grease 8″ square baking pan
  2. Peel and slice apples (very thin)
  3. Whisk flour and baking powder together in a small bowl
  4. Combine the eggs, sugar and salt in a large bowl for about 2 minutes with a whisk until the eggs are pale; whisk in the vanilla, then the milk and cooled butter
  5. Add the flour mixture into the bowl and whisk until combined
  6. Add the apples and fold in gently until all apples are coated
  7. Pour the mixture into the baking pan and smooth the top
  8. Bake for 40-50 minutes or golden brown; use a knife inserted in the center to check
  9. Transfer to a rack and cool for about 10 minutes
  10. Sprinkle with confectioners’ sugar

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http://www.doriegreenspan.com

 

Dinner in Tanzania

November 27, 2015

 

This weekend a few friends were visiting from New York and I managed to bring together a menu of memories of Tanzania for all of us.  Some of us were there together and some of us were there at different times.  It was the 60s and early 70s..  Each of us had left NYC alone or with a friend or two on stand-by heading to Nairobi first.  Everything was beyond wonderful and imagine this, we had only read National Geographic Magazines, spent some time at the New York Library to reference countries, received our visas and shots and left for Africa. I prefer this way of travel.

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Dinner in Tanzania

“Menu”

Goat Cheese and Sun-Dried Tomato Crostini

Artichoke and Egg Spread

Tanzanian Coconut Bean Soup

Roast Duck with Apricots and Prunes

Tanzanian Couscous Salad

Buttered Cabbage

Baked Sweet Potato Fries

Fruits of Africa Pie

Goat Cheese and Sun-Dried Tomato Crostini

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Artichoke and Egg Spread

Tanzanian Coconut Bean Soup

Roast Duck with Apricots and Prunes

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Tanzanian Couscous Salad

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Buttered Cabbage

Baked Sweet Potato Fries

Fruits of Africa Pie

 

camo

Saturday

buffalo

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Cocoa Brownies from Katherine Hepburn

November 21, 2015

Did Ms. Hepburn really make these brownies? I will never know but any recipe The New York Times publishes has never failed me.

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Cocoa Brownies

Ingredients

  • 1/2 C. Cocoa
  • 1 Stick Unsalted Butter
  • 2 Lg. Eggs
  • 1 C. Sugar
  • 1/4 C. Flour
  • 1 C. Walnuts or Pecans (chopped)
  • 1 t. Vanilla
  • Pinch of Salt

Preparation

  1. Preheat oven to 325 degrees; grease an 8″ square baking dish
  2. Melt butter in a saucepan; add the cocoa and stir until smooth; remove from heat and cool for a few minutes
  3. Whisk in the eggs one at a time, stir in the vanilla
  4. In another bowl cmbine the sugar, flour and salt; add to the cocoa mixture and stir until combined
  5. Pour into prepared pan and bake for 40 minutes (do not overbake); let cool before cutting into squares

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Serves: 9

Recipe from: http://www.nytimes.com

 

 

Lemon Blueberry Scones

November 11, 2015

Everyday scones are welcome.

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Lemon Blueberry Scones

Ingredients

  • 2 C. All-Purpose Flour
  • 2 T. Sugar
  • 2 T. Baking Powder
  • 1/2 t. Salt
  • 5 T. Unsalted Butter (cold)
  • 1 C. Fresh Blueberries
  • Zest of 1 Lemon (finely grated)
  • 1 1/4 C. Heavy Cream (plus a bit more for brushing tops of scones)

Preparation

  1. Heat oven to 400 degrees/grease and flour a baking sheet or scone pan
  2. In a large bowl add the flour, sugar, baking powder, salt and butter; rub the butter into the flour: mixture will resemble fine breadcrumbs
  3. Add the blueberries and combine gently
  4. Make a well in the center of the flour and pour in the heavy cream; fold together/Do not overwork
  5. Cut 6-8 rounds or cut into triangles//or put in scone pan
  6. Brush the tops with some heavy cream
  7. Bake for about 16-20 minutes or until golden brown
  8. Cool and drizzle some lemon glaze over the scones

Lemon Glaze

Ingredients and Preparation

  • 1/3 C. Fresh Lemon Juice
  • 1 C. Confectioners Sugar; sifted
  • 1.2 T/ Unsalted Butter; melted

Combine all the ingredients and whisk until smooth. Drizzled on top of the cooled scones.

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Recipe from http://www.whatsgabycooking.com

 

No Bake Cheesecake

November 1, 2015

It’s still no bake everything weather here in South Florida. The thermometer outside today read 92 degrees, in the shade. I believe the local weather stations are paid by the chambers since I never see correct temperatures on the news.  This cheesecake will get you through any day all year long. Enjoy.

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No Bake Cheesecake

Ingredients

  • 1 Sleeve Graham Crackers (crushed)
  • 1/4 C. Packed Brown Sugar
  • 1/2 t. Cinnamon (optional)
  • Pinch of Salt
  • 7 oz. Butter (melted)
  • 8 oz.  Cream Cheese (room temp.)
  • 1 C. Heavy Cream
  • 1/4 C. Sugar
  • 1 t. Lemon Juice
  • Grated Lemon Rind for Topping (optional)

Preparation

  1. Combine the crushed graham crackers, brown sugar, cinnamon, salt and butter and stir with a fork; press into pie plate (9″)
  2. Chill the crust for at least one hour
  3. Whip the heavy cream, cover and chill
  4. Whip the cream cheese, sugar and lemon juice until fluffy
  5. Add the whipped cream to the cream cheese mixture until is is smooth
  6. Pour into prepared crust and chill until firm (approx. 3 hours)
  7. Grate about 1/2 lemon on the top

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Cheesecake recipe from http://www.cottagemagpie.com

 

 

 

 

Scendiletto

July 28, 2015

Typically for breakfast in Tuscany but great any time of day.

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Scendiletto

Ingredients

  • 2 Sheets of Puff Pastry
  • 5  Lg. Egg Yolks (room temp.)
  • 3/4 C. Sugar
  • 3 T. Cornstarch
  • 1 1/2 C. Scalded Milk
  • 1/2 t. Pure Vanilla Extract
  • 1 T. Unsalted Butter
  • 1 T. Heavy Cream
  • 9 Maraschino Cherries
  • Powdered Sugar
  • Chopped Almonds

Preparation

  1. With an electric mixer beat the egg yolks and sugar on medium high until very thick (about 4 minutes; reduce speed to low add the cornstarch
  2. Slowly add the hot milk to the egg mixture (mixer speed on low)
  3. Pour mixture into a medium saucepan and cook over low heat; stirring constantly; mixture will thicken (about 5-7 minutes)
  4. Using a whisk; whisk constantly until custard comes together like pudding (low heat)
  5. Stir in the vanilla, butter and heavy cream
  6. Pour through a sieve into a bowl; cover directly on the custard and refrigerate until cold
  7. Roll out the pastry and prick with fork; Bake at 400 degrees for 15 min.
  8. Remove from oven; cover with pastry cream
  9. Put a cherry on each square (9); top with second sheet of pastry
  10. Bake for another 15 min.
  11. Sprinkle with powdered sugar and chopped almonds

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Serves: 9

Recipe from http://www.italoamericano.com

 

 

 

 

 

 

 

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