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3 cloves of garlic chopped
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3 anchovy fillets
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2 T. fresh rosemary
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¼ cup parsley
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½ t. dried thyme
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½ t. salt
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Pepper to taste
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3 T. olive oil
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2 T. red wine
Put all ingredients in food processor and process.
Author Archives: Andy
MADEIRA SAUCE
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3T butter
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1 ½ T flour
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¾ cup beef stock
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1 t Kitchen Bouquet
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¼ Madeira wine
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Ground pepper
BAKED LIME PUDDING CAKE (MARIA CRANMER)
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1 T. unsalted butter
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Superfine sugar
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2 eggs separated
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2/3 cups reduced fat buttermilk
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1 T. lime zest
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2 T. lime juice
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¼ cup flour
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2/3 cup superfine sugar
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¼ t. kosher salt
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Lime halves and leaves, for garnish
Preheat oven to 325 degrees. Butter and lightly sugar four 6 ounce ramekins. Using paddle attachment on a kitchen stand mixer, beat yolks, buttermilk, lime zest, and lime juice on medium speed until well combined. Reduce
speed to low and slowly add flour, 2/3 cup sugar and salt until just
combined. Transfer to another large bowl. Thoroughly wash mixing bowl with
soap and hot water. Return to stand mixer. Using the whisk attachment beat
egg whites in the clean bowl until stiff peaks form. Gently fold the beaten egg whites into the yolk mixture a little at a time. Divide mixture evenly among ramekins. Place ramekins in a roasting pan and fill pan with hot water halfway up the sides of the ramekins. Bake about 1 hour until the top springs back when gently pressed and the cakes have a light golden color. Remove ramekins from water, allow cooling slightly. Carefully invert each onto a plate. Serves 4
LEMONADE PIE (Jane Cox)
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1 can (6 oz) frozen lemonade
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1 can Eagle Brand condensed milk
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1 9 oz carton Cool Whip
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1 pie shell
Mix lemonade and condensed mile. Fold in Cool Whip. Put into pie shell. Refrigerate for 2-3 hours. Serve with fresh fruit, like strawberries, over the top.
LEMON JELLO CAKE
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1 package of Duncan Hines Deluxe Lemon Cake mix (yellow will do if you can’t find the lemon)
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4 eggs
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¾ cup oil
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¾ cup water
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1 small package of lemon jello
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2 cups sifted powdered sugar
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½ cup REAL Lemon juice
Mix ingredients together with mixer for 2 minutes at least.
Pour into greased and floured 9 x 13 pan. Bake at 350 degrees for 40 minutes. When done, remove from oven and poke holes all over the top of the cake and pour in the powdered sugar and lemon juice mix. Return to oven for 3 minutes. This cake stays moist forever.
LEMON COOKES
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1 ¼ cup flour
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½ cup corn starch
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1/3 cup powdered sugar
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¾ cup butter
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1 t. grated lemon peel
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1 T. lemon juice
Mix together and form 2 8” x 1” rolls. Refrigerate. Cut into ¼ “ slices and bake at 350 degrees for 8-10 minutes. Glaze with:
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¾ cup powdered sugar
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¼ cup butter
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1 t. lemon peel
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1 T. lemon juice
LEMON BUTTER COOKIES
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¾ cup unsalted butter
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2/3 cup sugar
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2 T. lemon peel grated
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1 large egg
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1 t. vanilla
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¼ t. salt
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2 cups flour
Cream butter and sugar. Add lemon peel, egg, vanilla and salt. Add flour one cup at a time. Gather dough in ball, divide in half. Flatten each disk. Wrap in plastic and refrigerate. Roll out to ¼ and cut out in shapes. Place on ungreased cookie sheet. Bake 8 minutes at 375 degrees. Cool and sift powdered sugar over surface. Serve with lemon sorbet and 1 # frozen blackberries sprinkled with 5 T. sugar. Let stand about an hour and mash with fork.
LEMON BARS
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2 cups flour
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1 cup butter
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½ cup sugar
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4 eggs
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4 T. lemon juice
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2 cups sugar
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4 t. flour
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1 t. baking powder
Mix flour, butter and sugar (1/2 cup) and pat into a 9 x 13 pan. Bake at 350 degrees for 15-20 minutes until light brown. Mix together remaining
ingredients and pour over baked batter.
Return to oven and bake another 25 minutes. Cool and frost with glaze:
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1 cup powdered sugar
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2T. lemon juice
A FOOD AND WINE PAIRING DINNER WITH LAMB SHANKS
Wines:
1995 Anselmi Soave Classico Superiore San Vincenzo or 1996 Francis Coppola Bianco
1995 Louis Jadot Puligny-Montrachet or 1995 Cjolumbia David Lake Chardonnay Wyckoff Vineyard
1998 Antinori Badia a Passignano Chianti Classico or 1996 Bonny Doon Ca’Del Solo Il Fiasco
1995 Paul Jaboulet Aine Crozes-Hermitage Domaine De Thalabert or 1994 Joseph Phelps Vineyards Vin Du Mistral Syrah
Food:
½ cup olive oil , 4 T. unsalted butter, 3 medium cloves garlic, 1 ½ t. salt, freshly ground pepper, ¼ cup chopped flat-leaf parsley. Toss with ½ cup rigatoni per person.
- ¼ cup olive oil, 1 ½ lbs. portobelllo mushroom caps thickly sliced, salt and freshly ground pepper. Saute in batches. Remove to bowl. In same pan, melt 2 T. unsalted butter, 4 cloves garlic chopped. Stir in ¼ c. parmigiano reggiano grated cheese and mushroom mixture. Add 3 T. white wine and ¼ cup chopped parsey. Serve with ½ cup rigatoni.
- Heat ½ cup olive oil and sauté 1 medium onion chopped finely. Cook for 20 minutes until softened, but not browned. Add one 16 oz. can peeled chopped tomatoes with liquid and cook about 10 minutes. Add 1 T. porcini powder and simmer for 2 minutes. Season with salt and pepper, stir in ½ cup chopped parsley and serve with ½ cup rigatoni per person.
- Melt 1 T. unsalted butter and 2 T. olive oil in cast iron pot. Season two 1- lb. lamb shanks with salt. Brown in olive/butter mix. Remove. Add 1 medium chopped onion to drippings and cook 3-5 minutes. Add one 16 oz. can diced tomatoes and liquid and 6 cloves of chopped garlic to pot. Cook high heat for 3 minutes. Add lamb shanks, 1 cup dry white wine, ½ cup water, 12 large parsley stems, 12 juniper berries crushed, and 7 large thyme sprigs. Bring to boil. Cover pot and transfer to 350 degree oven. Cook for 1 ½ hours.
LAMB ROAST TOSCANA
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1 4# leg of lamb
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8 Bay leaves
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5 cloves of garlic
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1 t salt
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1 t black pepper
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3 t sweet butter melted
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3 T. olive oil
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½ cup dry white wine
Oven at 375 degrees. Lard lamb with bay leaves and garlic. Rub with salt and pepper. Mix butter and oil. Pour over lamb. Roast 1 hour and baste. Remove from oven. Pour off all fat. Add white wine. Scrape bottom of pan for brown particles and cook on top of stove. Pour over lamb.