Maple goodness!

Check out the folks over at Maine Sugar Works for some sweet deliciousness this time of year!

source: http://mainesugarworks.com/

 

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Dad’s Sunday French Toast

Dad’s Sunday French Toast

In my mind, I thought that country French cooks didn’t waste anything.  And I think this is why and how French toast must have originated.  By taking what was left over from yesterday, and using to create a substantial meal for today.

So then, French toast must have been made with French bread right?  Oh yeah!

Here in Florida, Publix supermarkets (Where Shopping Is a Pleasure – you know), they have wonderful bakeries.  Not as good as, say, fifteen years ago, but the bakeries are pretty good – and they make great baguettes.

Slice your baguette

I took a whole baguette and sliced it on an angle.  I let the sliced baguette soak for a few minutes in custard made of:

Three eggs beaten

¼ cup of whole milk

1 tsp pure vanilla extract

¼ tsp cinnamon

(OK, I know you only see two eggs in the picture, but actually used three!)

Whisk all that together in a bowl or casserole dish (something deep) large enough to hold and soak about four of the slices of bread.

On the stove, using a heavy skillet at med/high temperature – place a tablespoon of vegetable shortening and let it melt (or use vegetable oil) and let it come up to temperature.

Soak the French bread in the custard

Drop in the custard soaked baguette slices – fry until just past golden (or as you like it) about two minutes on each side.  Remove and set aside on another ovenproof plate in the oven at 300 to keep warm until all of the French bread is made.

Put two or three slices of French toast on a plate, smear with some room temperature butter and dust with powdered sugar – top with fresh or thawed fruit and drizzle with real maple syrup.  Some pork or turkey sausage pairs well with it.

Happy Sunday!  (OK, OK, if you must, you can make this on Saturday too!)

Fry the French bread

Dad's Sunday French Toast

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Banana and Chocolate Chip Pancakes

Check out HEAVY TWEED JACKET’S Saturday morning pancakes at the link.  I made them on Sunday, terrif!  and easy.

http://heavytweed.blogspot.com/2009/06/pancakes-on-saturday.html

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Apple and Black Raspberry Sorbet

A friend sent me this recipe (snail mail) and I found it with a quick google.  Although I haven’t made this – and I will – it looks too awesome not to post.  So here it is.

 

Courtesy of Bon Apetit Magazine

 

No ice cream maker is needed to make this flavorful sorbet.

Yield: Makes 6 to 8 servings

2 pounds cooking apples (such as McIntosh), stemmed, unpeeled, cut into 1/2-inch pieces (including cores and seeds)1 1-pound bag frozen unsweetened blackberries, unthawed
1 1/2 cups water

3/4 cup sugar
1/4 cup light corn syrup

Combine apples, blackberries and water in heavy large pot or Dutch oven. Bring to boil over medium-high heat. Cover, reduce heat to medium and simmer until fruit is tender, stirring occasionally, about 20 minutes. Transfer to sieve set over large bowl. Press to force through as much fruit and liquid as possible. Discard solids in sieve.

Return puree to same pot. Add sugar and corn syrup. Stir over low heat just until sugar dissolves. Spoon puree into 13x9x2-inch glass dish. Freeze until almost solid, about 1 hour.

Break up frozen puree into chunks. Place in processor; puree. Return to same dish; cover and freeze until firm enough to hold shape in spoon, at least 1 hour.

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Over 50,000 views !!!

I just noticed that I received 51,000 view the other day- didn’t know I had passed 50,000.

Thank you all for visiting.

The most hits I get on my blog are for lemon poundcake and Tyler Florence’s Ultimate pot roast.

Thanks again everyone!

=Dad

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What’s Up lately ??

The Christmas and New Years holidays were busy. Managed to get some time off of work and do a little cooking, but it was mostly the traditional stuff. Of course made a turkey (actually two) – roasted one 10 lb bird out on the grill for two hours – it was great and I sure had the neighbors wondering what I was up to.

We did some running around on Sunday after church and somehow got the bug that I had to have a Polish dinner. We stopped at Polina in Casselberry to pick up some Bobak’s kielbasa.

Well, since I had the kielbasa I thought I might as well make some potato pancakes

Potato Pancakes
Gourmet|December, 2000

1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 potato pancakes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn potato pancakes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep potato pancakes warm on a wire rack set in a shallow baking pan in oven

I had some left over stuffed cabbage (golumpki) from Christmas Eve. So this made for a pretty nice dish with some nice pumpernickel bread.

So there must have been something in the air — (now be good!) because yesterday there was a package sitting at the front door from my sister in New Haven – two bottles of Jezynowka – blackberry flavored brandy. YUM! Thanks Karen.

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Chicken Stock for stuffing

I use home made chicken stock for stuffing now and I took some hints from Ina Garten on this.

Take the carcass of one roasted chicken (your own or from the store) and simmer it slowly in a large stock pot with

4 quarts of water (I used spring water)

1 medium onion cut in quarters

2 carrots – large chop

2 stalks of celery – large chop with leafy tops

2 bay leaves

tablespoon of whole black pepper corns

tablespoon of kosher salt

handful of italian parsley

handful of thyme

small sprig of rosemary

Simmer this very slowly until the liquid is medium-to-dark.

Strain through a sieve into another pot that you can keep in the refrigerator (or outside frig if you have one).

Then use this when you make your favorite stuffing recipe.

Making Chicken Stock

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Thompson’s Clam Bar – Harwichport, MA

 

Update – 8/22/2008 – A reader (Steve) sent this link to the Thompson’s Clam Bar Jingle – enjoy – its great !!

http://odeo.com/episodes/44481

 

 

Back in the 1960s and 1970s we used to have a house in Wrinkle Point in West Dennis, MA.  From time to time Dad would take us to dinner at Thompson’s Clam Bar in Harwichport at Wychmere Harbor.  I loved going there.  My sisters and I would beg for a Shrimp Cocktail and lobster.  Dad would usually give in.  Back then it seems a shrimp cocktail cost a fortune, but its rather reasonable to have one these days.

 

8 large shrimp, peeled and cleaned

crushed ice

1/2 cup of Ketchup

1 TBS Hot horseradish

teaspoon of lemon juice

dash of hot sauce

1 Tbs shrimp boil seasoning

 

Cook the cleaned shrimp just until they turn pink in four cups of water adding the shrimp boil seasoning just prior to putting in the shrimp.  Remove/drain the shrimp and place in an icewater bath to stop the cooking.  Combine the other ingredients in a bowl for the shrimp sauce.  Fill shot glasses with the shrimp sauce and place in the middle of serving glasses filled with crushed ice.

Hang the shrimp on the edges of the glasses.  Garnish with lemon wedge and some watercress if desired.

Enjoy!

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Cheez-It Chicken and Broccoli

Scott McKenzie on MIX105.1 in Orlando was talking about Cheez-It Chicken this week. I couldn’t get it out of my head – so I searched around and found a recipe. This was great. Easy to prepare, and I think it would be something kids would like. For kids (especially little one – try using chicken tenders – finger food).

Two skinless/boneless chicken breast – pounded to a consistent thickness
1 cup of crushed (very fine) Cheez-It crackers (use a baggie)
Dabs of butter for the top of the chicken
1 egg beaten with a teaspoon of water to loosen it up
Non-stick spray for a 9×9 baking dish

Pre-heat your oven to 375 degrees.

Whisk the egg with the water until its very loose. Dip the chicken – both sides – in the egg and then dredge in the crushed Cheez-Its and then place in the sprayed baking dish.

Place three tabs of butter on each piece of chicken.

Bake at 375 for 40 minutes in the center of the over on the middle rack.

Cook frozen broccoli according to package directions, drain any water and toss with low-fat butter/margarine. Good stuff !!!

(I was in meeting after meeting today – around lunch – so I ended up at McDonalds and had a BigMac and a 1/4 Pounder with cheese, small fries, and med coke… – which I had to eat in my PM meeting) after all that I felt pretty good about this dinner.

Good luck fine people. Write if you have any questions: dadcooks at reciperedux dot com

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Eggplant Parm Sandwich

I’ve mentioned before how my eggplant casserole is not really a vegetarian dish. I use meatballs and sausage from a large pot of spaghetti sauce and crush the meat in a separate bowl for the eggplant.

Wife is out shopping today after work, so I’m just eating alone tonite (Sadie’s here). TV, newspaper, Hurricane guide and Eggplant Parm sandwich. Its great!!!!

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Guac-a-mole

Hey everyone. I haven’t posted anything on this blog in ages. Some people fans have asked why. I guess I’ve been devoting more time to my photography blog. Anyway, I’ve been inspired by my blog friend Greg Bardsley (a famous writer) – for some months now – and I’ve been begging him for his famous guacamole recipe but he’s has staunchly rejected my request. He has though, said he would divulge this treasure at the end of “guacamole season” (I didn’t know there was a season). I wanted guacamole, so I searched for a recipe, but modified it and below are the instructions. It tasted great. My wife didn’t pass out or faint after tasting it – so I think it is OK to serve to someone outside of the family.

Today in Florida it was a bazillion degrees out as I tried to hit some golf balls at the Links at 434 . My son Mark is taking me out for 18 holes in Oviedo, FL tomorrow for Father’s Day (such a nice boy). I figured I better hit some balls, take some Advil and get ready for tomorrow’s round with the other “Dads” in the family.

Guac-a-mole

2 Avocados
Juice from 1 1/2 limes
2 Tbs diced shallot
1 clove garlic chopped fine
1 Tbs cilantro – chopped
3 large leaves of mint – chopped
drizzle of extra virgin olive oil
salt and pepper to taste
4 dashes of your favorite hot sauce

Slice open the avocados removing the pit and scoop out the green flesh into a glass mixing bowl. Juice the limes and add to the avocados and toss with a fork to prevent the avocados from turning brown/black.

Add the rest of the ingredients folding it all together – garnish with lime and mint if desired – and refrigerate until you are ready to use it.

This guac tasted lim-ee  but I liked it. Back off on the lime if needed. But its tasted pretty darn good.

So, Mr Bardsley, am I getting close?????

Best wishes all.

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Spaghetti Sandwich

Scott, Erica, and Jay on MIX 105.1 (Orlando radio) WKMG CBS radio were talking about making sandwiches from leftover spaghetti this morning.  Last night Jay scooped up a heaping wad of cooked spaghetti (with sauce I assume) and dumped between two pieces of bread and it made a tasty meal.

I called into the show this morning and offered this:

Spaghetti Sandwich

Two pieces of good bread (Italian bread, or hoagie roll)
1 Cup of cooked spaghetti (packed) with some tomato sauce – from leftover spaghetti dinner
1 TSP of butter or margarine

Put butter or margerine in a small frying pan (preferably non-stick).  Dump the glop of spaghetti into the pan and fry until just a tad golden on each side.

Pour the fried spaghetti into or onto two slices of good bread or into a sliced hoagie roll.  Grab a beer.  Delish!

ENJOY!

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Mexican Pork Chops for Two with Pan Fried Potatoes and Cheddar Cheese

Ingredients

• 1 teaspoon ground cumin
• 2 teaspoon chili powder
• 2 boneless pork loin chops (1/2 inch thick)
• 1 tablespoon olive oil
• 1-15oz. jar of salsa (medium or hot – you decide)
• 1 teaspoon powdered cocoa
• 1/4 teaspoon ground cinnamon
• 2 tablespoons fresh Italian Flat Leaf Parsley
• 4 green onions, chopped

Directions

1. Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat.
2. In a separate bowl, combine the salsa, cocoa and cinnamon; and pour it over the pork. Bring sauce to a simmer uncovered, for about 10 minutes or until meat is tender, turning chops once and stirring sauce occasionally. Sprinkle with parsley and green onion.
3. Serve with pan-fried potatoes

Pan-fried potatoes

4 Russet potatoes (sliced thin or shredded)
1 medium onion sliced
1 clove garlic sliced
¼ cup of olive oil
Salt and pepper

1 Cup of White Cheddar Cheese – shredded
1 green onion – chopped

Heat the oil in a large frying pan – medium/high heat. Add the potatoes and fry until almost golden. Then add the onion and garlic and season with salt and pepper to your liking. Fry until potatoes are darker and onions are cooked. Divide the cheddar cheese over both servings of potatoes – garnish with the chopped green onion and serve with the Mexican Pork Chops.

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Friday Pizza – Carmelized Sweet Onion, Sauted Baby Portobellos, Sweet Italian Sausage

This pizza – from the bottom up was: olive oil, marinara sauce, provolone cheese, carmelized sweet onions, sauted baby portobello mushrooms, sweet Italian sausage. I

• 1 dough (from supermarket bakery – ask them for one of their Italian or French bread dough – tell them you are going to use it for pizza. Here in FL I can get it at Albertsons or Publix.
• Shortening
• Extra Virgin Olive Oil for drizzling
• Fresh ground black pepper
• 1 cup marinara sauce
• ½ lb sliced provolone cheese
• 1 large sweet onion – slivered
• 1/2 lb of sliced baby portobello mushrooms
  
• 1 link of sweet Italian sausage left over from spaghetti and meatballs supper last weekend
  
• Garlic powder
• Dried oregano

Grease your pizza pan with shortening (omit if you are using a non-stick pan or a pizza stone). On a floured board or counter top spread or roll the dough (from the center outward) until it is the right size for your pizza pan. Place on the pizza pan and make your crust edges.

Drizzle the dough with olive oil and spread it out evenly with your hands – then sprinkle with fresh ground black pepper.

Spread marinara sauce over the dough almost to the edges.

Lay on the provolone cheese evenly.

Next add the carmelized onions, then the sauted mushrooms, and then the sausage (sliced into thin circles. You want the sausage to be on the top so that it cooks thoroughly.

Drizzle over the top with more olive oil, then shake on some garlic powder, and dried oregano.

Bake in a pre-heated 400 degree oven

for 20-25 minutes or until crust is desired color and the bottom is well done. Serve with your favorite beer or red wine and a nice salad.

Enjoy!

=Dad

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Nice Anitpasto !

Romaine lettuce, salami, provolone, green olives, black olives, red onion, provolone cheese, mozzarella cheese, tomatoes, artichokes, ham, salami.

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