Recipes

We have to eat

The Chef’s Potato Salad

Almost everyone I know grew up eating potato salad. It’s has to be as American (or German) as BBQ’s and potlucks. The recipe for potato salad is as diverse as the individual making it. Grainy mustard? Boiled eggs? Bacon? Red skin, yellow or Idaho? This recipe from the chef is cool, creamy and delicious! If you want a perfect side dish at your next gathering, here it is.

4 lbs Potatoes (your choice!), peeled, boiled (tender but firm) and chopped into spoonful size pieces
1 ½ Medium onions, diced
3 Celery stalks, diced
5 boiled eggs, roughly chopped
2 cups Mayonnaise
½ cup Miracle Whip
2 Tbsp Apple cider vinegar
2 Tbsp Sugar
2 Tbsp yellow mustard
1 tsp Salt
1 ½ tsp Pepper

Place potatoes, onions, celery stalks, and eggs in a large bowl. In a separate bowl combing mayo, Miracle Whip (for a little tang!), vinegar, sugar, mustard, salt and pepper. Pour the mayo dressing on top of the chopped foods and gently toss until all is coated. Place in the refrigerator and allow flavors to combine for at least a few hours and preferably overnight. Taste for seasonings and serve chilled.

Banana Bread

Banana Nut Bread is one of the easiest homemade delights around. To top that, it is so versatile! It’s a great breakfast treat to make ahead for family and overnighting guests. It’s an ideal addition to any brunch. It’s delicious eaten sliced right off of the loaf or toasted with a slab of butter. Banana bread is a perfect accompaniment for a light salad. It is easily toted to potluck gatherings and good for bake sales. If it were running for office, I would be its campaign manager.

Makes 1 Loaf

2 cups flour

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp ground cinnamon

¼ tsp ground nutmeg (I like freshly grated)

¼ tsp salt

2 eggs, beaten

4 medium bananas, mashed

1 tsp vanilla

1 Tbsp milk

¾ cup sugar, plus 1 Tbsp for topping

¼ cup brown sugar

½ cup sunflower oil (or oil of your choice)

½ cup chopped walnuts, 1 Tbsp reserved for topping

1 pat butter or baking spray

Preheat oven to 350˚. Grease 9x5x3 inch loaf pan with butter or baking spray, set aside. Now that you got all of the work done, let’s create! In a mixing bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl, mix eggs, mashed bananas, vanilla (because all baked goods need vanilla), milk, sugars, and oil. When combined add wet egg mixture to dry flour mixture.

Side note: There are certain baking rules that I just follow without question. One of them is adding wet to dry ingredients, which is the rule; unless there is a butter mixture involved in which you alternate adding dry and wet ingredients, in that order and sometimes even specified to start and finish with dry. These are just the common practices, and I follow them. If you want to be crazy and spontaneous that’s up to you, but heed my words I don’t know what you’ll end up with… probably banana bread.

When wet and dry ingredients are incorporated (mixture will be lumpy), gently fold in walnuts.

Another side note: If you know me, you know that I prefer banana baked goods with pecans, and they are perfectly substitutable in this recipe. I am also very traditional. So I do make my banana bread with walnuts… most of the time.

Pour the banana mixture in the greased loaf pan. Evenly spread the sugar and reserved walnuts across the top of the banana batter and place in the oven for 55 – 60 minutes, until an inserted toothpick comes out clean from the center of the bread. Let cool for at least 10 minutes before removing from the loaf pan. Serve warm or at room temperature.

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The Chef’s Creme Brulee

Creme Brulee is Owen’s all time favorite dessert. And I can’t argue with fabulous. It’s sweet, it’s creamy, it’s got a little sugary crunch… I could probably eat it on a regular basis. And despite its sophistication, it is actually not difficult to make. This recipe is from The Chef (aka my sister); if I can do it, you can do it.

Makes 7-9

2 cups heavy cream

1 cup milk, divided

1/2 vanilla bean

6 egg yolks

1/2 cup sugar

Strawberries and blueberries for topping (optional)

Preheat the oven to 325 degrees. In a mixing bowl combine 1/2 cup milk, sugar and egg yolks. Set aside. Cut the vanilla bean in half (down the center) and scrape the seeds our of the bean pod with the point of the knife. Combine the vanilla beans, the vanilla pod, cream and the remaining 1/2 cup milk in a saucepan. Bring to a roiling boil. Remove boiling cream mixture from heat and temper with egg yolk mixture, whisking constantly (To temper: Add a little of the boiling mixture, whisking all the while, to egg mixture to get it to avoid curdling before adding the rest.) Return tempered mixture to the saucepan and continue cooking 1 more minute. Remove from heat and strain using a fine mesh sieve. Pour cream mixture evenly into the ramekins. Bake in a water bath (place ramekins in a baking dish with sides and surround them with water about half way up the sides of the ramekins) until a toothpick inserted comes out clean, and center is almost set, about 30 – 45 minutes.

Let the cream cool before spreading a thin, even layer of sugar on the top. Using a torch, evenly flame the sugar until brown and bubbly; creating a crust (brulee) on the top of your cream (creme).

Side note: I am also aware of people scorching their sugar in the oven, with a broiler. (But I have no experience with that.)

Place sliced strawberries and fresh blueberries on the top before serving if desired. Congratulations! Now you get to eat!

Another Side note: These can be made in advance. You can chill the desserts in the refrigerator ahead of time until ready to serve.

The Family Baked Beans

These bakes beans could not be easier to make; they just take time. I realize that they may not seem all foodie and complicated. That said, it is imperative that you make these beans. They will quickly become a staple in your recipe repertoire. They are like candy. They are sticky and shiny and sweet and oh so good. These baked beans belong on every plate at every barbecue or family gathering in the world. That’s how yummy they are.  You’re welcome.
Serves 6

3 lb 5 oz can of pork ‘n beans (Vegetarian/Vegan option: I have made these with meatless baked beans, and they were delicious)

3 cups dark brown sugar

2-3 Tbsp ketchup
Preheat the oven to 350 degrees. Pour the beans, sugar, and ketchup, in a Dutch oven (or bean pot) with lid and stir. Place covered in an oven for about 2-3 hours (depending on how much time you have because the longer they cook the better they are!) Remove the lid and bake an additional hour stirring every 15 minutes. If too wet continue to bake for 15 minute intervals. Keep in mind that beans will thicken as they cool so they should be a little soupy. Serve while warm and gooey. If there are any leftovers, the beans are easily warmed on the stove top or even delicious served cold; served with leftover potato salad and ham or whatever you have…

Side note: This recipe can easily be double, tripled, etc. depending on your crowd. It’s just about 1 cup of brown sugar and 1 tablespoon of ketchup per pound of beans. 

Nutty Banana Brownies

These are scrumptious. They are moist, chocolaty, nutty, and sweet. They are my favorite way to use up bananas. These brownies also have whole wheat flour, so you can feel good about them. Of course, you can use all-purpose flour too and still feel good about them, because they are just that good.

1/2 cup unsalted butter

1 cup sugar

3 Tbsp cocoa powder

1/4 cup chunky peanut butter

2 eggs

1 Tbsp milk

1 tsp vanilla

1/2 whole wheat flour (all purpose flour works just fine too)

1 tsp baking powder

1/4 tsp salt

2 ripe bananas, mashed

1/2 cup chocolate chips, tossed in a tsp of wheat flour (all-purpose flour is fine)

1/2 chopped pecans

Preheat oven to 350 degrees. Grease a 9 x 9 square baking pan and set aside. In a medium sized saucepan, melt the butter. Take off the heat and let cool slightly. Add the sugar, cocoa powder and peanut butter to melted butter. Stir until all is mixed together. In a separate bowl add vanilla to eggs and beat lightly. Add eggs and vanilla mixture, along with the milk to the cocoa mixture and stir. Add the flour, baking powder, and salt to the mixture and stir until combined. Place the mashed bananas into the mix, and gently stir again, mixture will be lumpy. Fold in the chocolate chips and pecans. Pour the batter into the prepared pan and bake for 40 – 45 minutes, until a toothpick inserted in the center comes out clean. Allow to cool before serving. These brownies are great at room temperature (even better I think), and the bananas keep them moist for days (if they last that long). But if you must eat them warm, because they made your whole house smell incredible and you can’t wait… Please do yourself a favor and dab a little Nutella on the top, because chocolate and hazelnuts goes perfectly with nutty banana brownies.

Guacamole Salsa

Guacamole is a perfect summer dip. It’s a guilt free creamy indulgence. When combined with other bold fresh flavors and piled high on a salty corn chip it screams “fiesta!” Of course don’t limit yourself to corn chips; it also makes a great sandwich spread. For an even healthier treat, stack it tall on cold crunchy leaves of romaine or roll it in cool pockets of iceberg lettuce.

Serves 8

As organic as possible:
1 small onion diced

3 cloves garlic, minced

1 jalapeño, seeded and diced small

3 small tomatoes, seeds and juice discarded (as much a possible, don’t work too hard)

½ tsp coarse salt

1 dash cayenne pepper

4 ripe avocados; pitted, diced and scooped out of the skins
Juice of 2 medium limes

Place the onion, garlic, jalapeno, tomato, salt,  and cayenne in a bowl. If you’ve never worked with avocados, don’t worry; I’ll step you through it. On a ripe avocado, one with a little give when pushed, the skin may appear tough, but isn’t. Using a chef’s knife, cut lengthwise (top to bottom) all the way through to the pit. Continue all the way around the avocado until you have cut a full circle. Set down the knife and hold the fruit in your hand. Twist half of the avocado at the cut, holding the other half steady in your hand. Once it gives, separate the two halves. One of the halves should have retained the pit. Use the chef’s knife (being very careful not to cut yourself) and give the pit a little whack, just enough to get an edge of the knife inside. Then holding the avocado twist the knife enough to loosen and remove the pit. Carefully pull the pit off of your knife and discard. While the fruit is still in its skin, I like to cut a diamond pattern (dicing it) in the flesh and use a tablespoon to scoop it out along the skin.
Place the diced avocado in the bowl, and add lime juice. Gently toss, just mixing until combined, not to mash the avocado. (I like big chunks.)

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Serve immediately (pool side if possible) as avocados have a tendency to turn brown when left in open air too long. If juice settles, feel free to re-toss. Happy Eating!

Side note: If you need to store it in the refrigerator, gently press plastic wrap against the guacamole to eliminate as much air as possible from contacting the avocados… and the lime juice will help.

Caramelized Onion & Cheese Tart

Don’t you just love rustic looking tarts? They are like the most understated cool. Like, I’m all that and I’m not even trying. I’m totally flavorful and unpretentious. I could go on…  Just make the tart, it’s yummy and you’re going to like the way it looks on your table.

Tart serves 6

Crust:

2 cups flour

1 tsp salt

5 oz (10 Tbsp) cold and cubed unsalted butter

2 Tbsp ice cold water

1 large egg

Caramelized Onions:

3-4 medium onions (about 2 ½ cups), thinly sliced (and left in rings if possible)

2 Tbsp olive oil

2 Tbsp butter

1 tsp granulated garlic

½ tsp salt

¼ tsp freshly ground pepper

½ tsp dried thyme

Filling:

8 oz ricotta cheese

½ grated Parmesan

1 egg, beaten

¼ tsp freshly ground black pepper

Caramelized onions

Egg wash:

1 egg

2 Tbsp water

Place the flour, salt and butter in a food processor. Turn it on and let it process until it resembles course bread crumbs. Add the water, a tablespoon at a time and pulse. Add the egg and pulse again until it forms a doughish mass. (Add 1 more tablespoon of water if- and only if- need be.) Gently knead the dough and form into a ball, place in plastic wrap or in a plastic bag. Flatten slightly, so it resembles a disc (easier to roll out) and place in the fridge for at least 30 minutes.

To caramelize the onions, heat oil and butter in a saute pan on a medium heat. When butter starts to foam, add onions. Let them go a few minutes, stirring occasionally to avoid burning and promote even browning. After about 5 minutes, add the granulated garlic, salt, pepper (a sprinkling) and thyme. Stir to incorporate the seasoning and allow the onions to continue to cook, for about 25 more minutes, stirring occasionally but letting them do their thing, until all rich and golden and caramelized.

Preheat oven to 400 degrees. Remove dough from fridge and set aside. In a bowl mix mix ricotta, Parmesan, egg and pepper. When all combined, fold in onions and set aside. Mixture should be thick, not runny.

On a floured surface, roll out dough. The best part about the “rustic” tart is that it doesn’t have to be perfect in shape, so circle-ish is fine. Just try to keep it even in thickness. When rolled out about 10-11 inches, transfer and center dough on a baking sheet. Place the cheese and onion mixture in the center of the crust and fold up the edges all the way around. Brush the dough with the egg wash and place in the oven. Bake for about 25 minutes, until crust is golden. Allow to cool slightly before slicing and serving. Tart is rich and cheesy (and awesome) so I recommend serving it with something lighter, like a Mesclun salad with a vinaigrette dressing or apple slices.

Grandma’s Garlic-Soy Marinade

My grandma on my father’s side was a wonderful cook. Although I remember eating at her home for every single holiday and many days in between, most of the cooking by that time was done by my aunts and mother. So, the few recipes of hers that have been shared with me are precious. This marinade is suitable for pork and chicken. I used it for a pork loin here, but my aunt and father shared fond memories of this recipe being used on chicken, cut up and in a rotisserie basket on a grill. They could watch it go round and smell the transformation of delicious, succulent meat. The longer it can marinate the more flavorful it gets.

Marinade

1 Tbsp vinegar

¼ tsp pepper

3 cloves garlic, minced

¼ cup salad oil

¼ cup soy sauce

2 Tbsp catsup

1 pork loin

This recipe can be easily doubled. For a 2 lb pork loin, I prepared 2x the amount of marinade to make sure it was well covered. Place all the ingredients in a bowl and whisk together. Place meat in a plastic Ziploc bag and pour in marinade. Let the air out and zip shut, move the meat all around to make sure the marinade is all over it. Place the whole meat and marinade-filled bag on a dish with sides (in case of leakage) and place in the fridge. The longer you can let the meat soak in all of the flavor, the more tasty it will be. Overnight is preferred, but a couple hours will do… and I’m sure 30 minutes is still worth doing if that’s all you got!

Preheat the oven to 425˚. Place the marinated pork loin on a baking sheet and place it in the oven for 25-30 minutes, until the center is no longer pink. Let the pork rest for about 10 minutes after coming out of the oven. Enjoy the deliciousness.

Sweet Italian Sausage Pasta

We love pasta. We have it so often we should be Italian. This dish is so flavorful and easy to make. If you’ve never made your own sauce before, this recipe is a great start. The garlic infused tomato-basil sauce practically makes itself.

Serves 6

1-2 Tbsp olive oil

12 oz Sweet Italian Sausages

5-6 cloves garlic minced

1 15 oz can tomato sauce

1/2 + 1 tsp sugar

1 tsp dried oregano

1 tsp dried basil

Freshly cracked pepper

28 oz crushed tomatoes (with basil preferred)

1 lb penne pasta

1 Tbsp salt

1/3 cup freshly grated parmesan plus more for topping

1 Tbsp fresh basil chiffonade, rolled then sliced (optional)

Heat the oil in a large skillet. Add the sausages and brown on all sides (all possible sides, as sometimes they curl up loosely like the letter U). Remove the sausages and set aside on a cutting board. Place the garlic into the skillet and let cook about 1 minute. Add the tomato sauce and sugar to the sautéed garlic, stir; scraping any sausage and/or garlic from the bottom of the pan and into the sauce. Add oregano, basil and pepper (just a sprinkling). Stir and let simmer on low heat, stirring occasionally. Let the flavors fuse and develop about 15 -20 minutes. In the mean-time, in a pot, bring water to boil and add about a tablespoon of salt. Cook pasta according to package directions, without need to strain the pasta in a colander. (Side note: if you haven’t seasoned your pasta water before, you should start now. When your noodles are seasoned in their own right, it just makes the whole dish better.)

While pasta is cooking, add your crushed tomatoes and teaspoon of sugar to the simmering tomato sauce and stir. Tomatoes are usually salty, but taste for seasoning in case any herbs or salt and pepper need to be adjusted. Let the flavors come together. While you waiting for your pasta to cook and sauce to fuse, cut the sausages on a diagonal angle. Add the sausages to the pasta sauce and gently stir. Then (timing this correctly) turn off the heat to the sauce, and lift the cooked pasta out of the boiling water and add to the skillet of sauce and sausages. Gently toss the pasta and let it start to absorb all of the sausage and garlic infused tomato flavor. Then add the grated Parmesan, stirring gently, watch it melt into being part of the sauce. Move the pasta to a large pasta bowl or platter (or right in the skillet if you prefer, I won’t judge), sprinkle with a little more grated cheese on the top and basil. Serve family style. Buon appetito!

Mexican Goulash

I grew up eating goulash. It’s a hearty and relatively inexpensive meal that’s flavorful and colorful. I also love Mexican food. So when I had ingredients to suit both, I got creative. This is one of the first recipes I ever made. It’s still a favorite.

Serves 6

12 oz pasta (rotini, macaroni, whatever you have)

4 cups vegetable broth (divided)

1-2 Tbsp olive oil

3 cloves garlic minced

1 small onion diced

1 hot pepper diced

1 lb ground beef

1 taco seasoning packet

2 Tbsp butter

8 oz cheddar cheese

5 rounded Tbsp salsa (or can of diced tomatoes, drained)

½ tsp paprika

Bring 3 ¼ cups of vegetable broth to a boil. Add and cook pasta (stirring often). In the mean time, heat olive oil in a large skillet. Sauté onions 1-2 minutes until they soften. Add garlic and pepper, sauté 1-2 minutes more until onions are translucent. Add beef, brown and drain excess fat. In a medium sauce pan heat remaining ¾ cup of broth and butter. Add and melt cheese and paprika (because this dish is partially Hungarian! And it gives pretty flecks of color to the cheese sauce.) Remove from heat.

Check your pasta for doneness and remove from heat if necessary, it should have absorbed the liquid, so no need to drain. Then add pasta and cheese sauce to meat mixture in the skillet. Toss until all components are mixed together. Then take pleasure in the opportunity to bring two diverse cuisines into one yummy dish!