Author Archives: Andy

UPDATED WALDORF SALAD

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  • 1 T. safflower oil
  • ½ cup pearl couscous
  • Kosher salt
  • In a small sauce pan, heat the oil over medium high heat.  Add the couscous and toast until lightly golden – about 4 minutes.  Add ¾ cup water and ¼ t. salt and bring to a boil.  Lower heat so that water simmers; cover the pan and cook until the liquid is absorbed – about 10 minutes.  Uncover pan and set aside to cool.
  • 1 large Granny Smith apple cut into ¼ “ dice
  • 1 small fennel bulb cut into ¼ “ dice
  • 1 cup small green grapes halved
  • ¾ cup small walnut pieces toasted lightly
  • 6 out leaves from a large radicchio

Mix apple, fennel, grapes and walnuts.  Dress with vinaigrette and place in radicchio “cups”.

Dressing:

  • ¼ cup apple cider
  • 1 T. Honey
  • Kosher salt and fresh ground pepper
  • 1/3 cup Safflower oil

TACO ROLL

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  • 2 tubes crescent refrigerator rolls
  • 1 pound ground beef
  • 1 pkg Taco seasoning
  • 1 ½ cup grated cheddar cheese
  • Shredded lettuce
  • 1 or 2 diced tomatoes
  • ½ small can of olives – black, green or both
  • Avocado
  • Sour cream

Separate rolls and lay in a circle with pointed ends out on a foil lined pizza pan sprayed with Pam.  Make the center thicker with any extra dough.  Brown meat (I put a little onion in), drain, and add Taco seasoning and 1/3 to ½ cup of water.  Spread meat mixture in a circle on the dough, then sprinkle with 1 cup of the cheese.  Pull dough points over the meat and cheese mixture and tuck in the center.  This now looks like a ring of dough with slits showing meat every few inches.  Back at 350 for 30 minutes.  Add lettuce, tomatoes, olives, avocado, rest of cheese and sour cream to middle or serve in a separate dish to spoon over Taco slices.

PRALINE BACON BITES

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  • ½ pound of slab bacon sliced ¼ inch thick slices
  • 2 T. corn syrup – light or dark
  • 1 T. maple syrup
  • 4 pitted dates
  • ¼ cup brown sugar
  • ¼ cup marcona almonds
  • 1/8 t. cayenne pepper

Cut bacon slices into pieces approximately 1-1/2 inch x 1 inch.  Place on a roasting rack over a sheet pan and spray with a non-stick spray.  Place bacon on rack and bake in 375 degree oven for 12-15 minutes or until bacon is 80% cooked.  Remove from oven and carefully place bacon pieces on a paper towel.  In a small bowl combine syrups.  Drizzle or brush over bacon pieces.  In the bowl of food processor combine/pulverize dates, brown sugar, almonds and cayenne.  Place ½ t. of this topping on each piece of glazed bacon.  Return to oven to bake an additional 10 minutes.  BE SURE TO WATCH SO THEY DON’T BURN.  Remove from oven and drain on paper towel.  Serve when cool to the touch or room temperature.

MUSCELI

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  • ½ cup Quaker Old Fashioned Oats
  • 1 ½ cups whole milk
  • 1 cup Greek yogurt
  • ½  Granny Smith apple chopped finely
  • ¼ cup dried cranberries
  • ¼ cup dried cherries
  • ¼ cup shaved coconut
  • ¼ cup raisins
  • ¼ cup chopped almonds
  • ½ lemon juiced
  • ½ t. vanilla

Mix all together and let sit in refrigerator overnight to thicken.  Then drizzle a couple tablespoons of honey and mix in.

CREAM CHEESE PANNA COTTA WITH SMOKED SALMON SALAD

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  • 2 cups heavy cream
  • 1 cup cream cheese
  • 2 t. lemon zest
  • 1 ½ t. kosher salt
  • 1/8 t. black pepper
  • ¼ cup cold water
  • ¼ oz. gelatin

Bloom the gelatin by mixing the gelatin and ¼ cup cold water together in a small bowl.  Let sit for 5-10 minutes.  While gelatin in blooming, combine the rest of the ingredients in a 4 quart sauce pot and bring to a simmer over medium heat.  Then turn off the heat.  Add the gelatin mix and stir until combined.  Put the panna cotta in small bowls or glasses.  Chill for 1 hour.  Then top with Salmon salad and drizzle grapefruit olive oil and minced fresh chives.

  • ½ cup fine dice tomato
  • ¼ cup fine dice red onion
  • 2 T. capers
  • 1 cup fine chopped smoked salmon
  • 1 t. lemon zest
  • 1 T. fine chopped parsley

You can make it a day ahead of time.

CHICK PEA SNACK

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  • 2  15 oz. cans of chick peas dried thoroughly on a paper towel
  • 2 T. olive oil
  • 1 t. sea salt

Toss Chickpeas with oil.  Sprinkle with salt and toss gently again.  Spray a baking sheet with Pam.  Transfer chickpeas in an even layer to the prepared baking pan.  Bake, shaking the pan ½ ways through, until chickpeas are crunch.  50 minutes to an hour.  350 degrees.  Cool for at least one hour.  They will become crunchier and harder as they cool.  Best eaten within one day. 

BLACK BEAN AND CORN SALAD

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  • 1 can black beans drained and rinsed
  • 1 package of frozen corn thawed
  • 3 scallions sliced thin
  • ½ red pepper chopped finely
  • 8 oz. cheddar cheese grated

Make or buy a dressing with soybean oil, cider vinegar, onion, salt, garlic, and whatever herbs you like.  I use onion powder and garlic powder.

CHEESE COOKIES FROM MARY ANNE DAWSON

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  • One stick butter softened
  • One cup flour
  • One package Kraft sharp cheddar cheese fine shred (8 oz)
  • Mix the above together.  Add:
  • One cup Rice Krispies
  • ½ cup chopped pecans
  • 1/8 tsp. Cheyenne pepper

Roll into balls.  Flatten slightly.  Fork top.
Bake at 350 degrees for about 20 minutes.

STROZZAPRETI NORCINA

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  • ¼ cup olive oil
  • 3# Italian sausage
  • 1 onion minced
  • 8 cloves garlic minced
  • 2 cups white wine
  • 3# fresh tomato sauce
  • 2 cups heavy cream
  • White truffle oil to taste
  • 3# strozzapreti
  • 1 cup chopped parsley
  • Parma to taste

Heat oil.  Add sausage (out of casings), onion, garlic and sauté.  Add wine and simmer until evaporated.  Add tomato sauce.  Bring to boil, reduce heat and simmer for 10 minutes.  Add cream and truffle oil.  Stir and simmer for 10 minutes.  I usually simmer mine longer.

ENDIVE AND PANCETTA SALAD

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  • ½ POUND CURLY ENDIVE, CLEANED AND CUT INTO LARGE PIECES
  • 4 OZ. PANCETTA FINELY CHOPPED
  • 3 GARLIC CLOVES
  • 10 SPRIGS ITALIAN PARSLEY, LEAVES ONLY, FINELY CHOPPED
  • 2 T. olive oil
  • Salt and pepper

Soak endive in bowl of ice for ½ hour.  Drain and dry. Place
oil in medium skillet.  When warm, add chopped pancetta, garlic and parsley until all the fat in the pancetta is rendered-about five minutes.  Stir constantly with
wooden spoon.  Season with salt and pepper.  When ready immediately pour over
endive, mix well and serve.  You can use Kale or arugula with this also, but the endive is the best.