Author Archives: Andy

BRUSSEL SPROUTS

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  • ¼ cup crème fraiche

  • ¼ t. finely grated lemon zest

  • 1 t. fresh lemon juice

  • 1 JT. Snipped chives

  • 3 T. extra-virgin olive oil

  • Salt and freshly ground pepper

  • 6 thin slices pancetta (about 2 ounces)

  • ½ pound brussel sprouts thinly sliced

  • 1 shallot thinly slices

  • 1 T. unsalted butter

  • 1 garlic clove

In a small bowl, whisk the crème fraiche with the lemon zest, lemon juice, chives and 1 JT. Of the olive oil.  Season with salt and pepper.  In a medium skillet, cook the pancetta over moderately high heat with the 2 T. oil, turning once, until browned an crisp, about 4 minutes.  I cut mine in strips.  Add the brussel sprouts and shallots and
cook, stirring until the sprouts are softened, but still bright green, about 2 minutes. Off heat, stir in the butter and garlic and season with salt and pepper.
Serves only two so you will probably double or triple the recipe.

BROWNIES FROM CHILDHOOD

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  • ½  cup shortening

  • 2 squares of bitter chocolate

  • ¾ cup flour

  • ½ t. baking powder

  • ¾ t. salt

  • 2 eggs

  • 1 cup sugar

  • 1 t. vanilla

Melt chocolate and shortening.  Sift flour, baking powder, and salt.  Cream eggs, sugar and vanilla.  Mix all together and bake at 350 degrees for 30-35 minutes.

BROCCALI CASSEROLE

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  • Two 10 oz packages frozen broccoli spears cooked about 5 minutes

  • 1 cup chopped onion

  • ¼ cup butter

  • 1 small carton Win Schuler cheese

  • One 10 oz can mushroom soup – either cream or golden

  • ½ cup (one 4 oz can) mushroom pieces and stems

  • ¼ cup slivered almonds

  • ½ cup crumbled Pepperidge Farm bread crumbs browned in butter

 Combine and bake at 325 degrees for 25 minutes.

BREAKFAST CASSEROLE

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  • 2 ½ cups herb seasoned croutons

  • 2 cups shredded sharp cheddar cheese

  • ¼ # sliced mushrooms

  • 2 # bulk sausage

  • 6 eggs

  • 2 ½ cups milk

  • 1 10.5 oz. can cream of mushroom soup

  • ¾ t. dry mustard.

Arrange croutons in single layer in bottom of dish.  Sprinkle cheese and mushrooms evenly over croutons.  Cook sausage in large skillet,
breaking into chunks until browned. Drain thoroughly on paper towel.
Place sausage over cheese and mushrooms. Beat eggs, milk, soup, and mustard.
Pour over sausage.  Bake in 8 x 8
baking dish 1 ½ hours at 300 degrees.

BRANDY CAKE (SUSIE LALAIN)

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1 cup butter

2 cups powdered sugar

5 egg yolks

½ cup brandy

1 cup slivered almonds

1 angel food cake

 Blend butter with sugar.  Add egg yolks one at a time beating after
each addition.  Blend in brandy and almonds.  Line a stainless steel mixing
bowl with wax paper.  Layer angel food cake into 3 or 4 horizontal slices.
Place one slice in bowl, cover with some of the butter mix.  Repeat layering cake slices with butter mix.  End up with a cake slice.  Chill overnight.  Turn out on a silver tray. 

Frost with:

  • ½ pint whipping cream whipped

  • ¼ cups brandy

  • ½ t. vanilla

  • 2-3 T. powdered sugar

BOLOGNESE SAUCE (EASY ONE FROM WILLIAM SONOMA CATALOGUE)

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  • 6 oz. bacon slices (I might use pancetta)

  • 1 yellow onion, diced

  • 1 ½ t. kosher salt

  • 3 cloves garlic minced

  • 2 pounds ground chuck

  • 6 oz. tomato paste

  • 1 cup milk

  • ½ cup grated Parmigiano-Reggiano

  • Freshly ground pepper

  • 1 lb. spaghetti cooked

Brown bacon/pancetta until crisp.  Add onion, ½ t. salt and cook till tender.  Add ground
beef and 1 t. salt and cook stirring occasionally until beef is no longer pink.
About 5 minutes.  Stir in tomato paste, milk and 1/3 cup cheese.  Cook 1-2 hours
covered, then uncovered.  Add cooked spaghetti to sauce plus enough pasta-cooking water to loose sauce. Serve with lots of cheese.

BOLOGNESE SAUCE

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  • 1 # ground pork

  • 1 # ground chuck

  • 1 medium onion diced

  • 2 celery ribs diced

  • 2 small carrots diced

  • 3 cloves garlic

  • 1 t. salt

  • 1 t. pepper

 Cook in heavy pan until meat is crumbled and cooked

  • 1 8 oz package of sliced mushrooms

  • 2 15 oz cans tomato sauce

  • 1 14.5 oz can beef broth

  • 1 10 ¾ oz can tomato puree

  • 1 6 oz can tomato paste

  • 1 T. chopped fresh thyme

  • 1 T. chopped fresh oregano

  • 1 T. chopped fresh basil

 Add the above to meat mixture and simmer 3 hours.

BOLOGNESE SAUCE FROM QUATTRO

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  • 1# Ground Beef

  • 1# Ground Pork

  • 1# Ground Veal

  • 1 red onion diced

  • 4 celery stalks diced

  • 3 carrots diced

  • 2 cups white wine

  • 2 cups milk

  • 24 oz. can tomatoes

Brown meats, add veggies, add wineand reduce by half.  Add milk (enough to
cover the meat) and the tomatoes.  Simmeruntil tender and reduced.  Season with
salt and pepper.