Tag: KOA

Marinated Cauliflower

Make this the day before.  Good on an antipasto tray or as a low/no caloric appetizer.

Ingredients:

  • 1/4 cup red wine vinegar (It will color the cauliflower.  You can use white wine vinegar, but it won’t taste as good.)
  • 1/4 cup olive oil
  • 2 tablespoons water
  • 5 cups cauliflower florets, fresh
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1/2 teaspoon lemon pepper

Directions:

  1. In small saucepan, bring vinegar, oil & water just to a boil.
  2. Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
  3. Add hot oil mixture to cauliflower mixture, then toss to combine.
  4. Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
  5. Before serving, discard bay leaf.

Serves: 12

Source:   Genius Kitchen”This recipe, as is, comes from Taste of Home Best Holiday Recipes, 2008.  I eliminated the carrots.

Easy Creamed Spinach

Quick and easy!  You can vary the cheese – Rondelé, goat cheese, chèvre – almost any soft creamy cheese will work.  Add bacon and your reputation is golden!  I topped it with crispy onions.

Ingredients:

  • 1 c (8 ounces) cream cheese, softened, cut into 1/2 inch cubes
  • 2 (10-ounce) boxes frozen spinach (about 2 lbs fresh)
  • 1 tsp freshly grated nutmeg
  • Kosher salt and ground white pepper
  • grated Parmesan cheese

Directions:

  1. Cooke the spinach in boiling water 3 minutes.
  2. Drain well.
  3. Stir in  the cream cheese and let melt.
  4. Place in serving dish.
  5. Sprinkle the  Parmesan cheese and nutmeg on top and season with salt and pepper.

Do-ahead Directions:

  1. Defrost spinach.
  2. Squeeze dry.
  3. Grease casserole with butter.
  4. Place half the spinach in the dish.
  5. Sprinkle half the cheese over spinach.
  6. Spread remaking spinach over cheese.
  7. Sprinkle remaining cheese over casserole.
  8. Cover with foil
  9. Refrigerate until ready to cook.
  10. Bring to room temperature.
  11. Heat oven to 325°.
  12. Place covered dish in oven.
  13. Heat for 20 minutes.
  14. Uncover and stir in salt and pepper.
  15. Sprinkle on topping – cheese, crispy onions, pine nuts etc.
  16. Return to oven and heat for 10 minutes.

Serves:  6

Source:  Suggestion from a friend.

Simple Tiramisu

This is the classic Italian dessert – made a little easier than the recipe from  Italian chefs Alessandro Negrini, Fabio Pisani, and the rest of the gang.

Ingredients:

  • 1 lb  mascarpone cheese (or make a substitute- see Misc. Info)
  • 1 c of heavy whipping cream
  • 1/2 c sugar
  • 3 Tab rum (brandy also works well)
  • 20 Italian lady fingers (a light, crisp, oblong Italian cookie with powdered sugar on one side – not the soft ones)
  • cocoa powder
  • a double shot of espresso coffee (I used 2 tsp instant expresso and 1/4 c boiling water )
  • 1/2 c of coffee
  • shavings of unsweetened dark chocolate to top (1 oz. should do)

Directions: 

  1. Chill whipping cream and bowl.
  2. Mix coffee and espresso and chill.
  3. Beat whipping cream until stiff peaks.
  4. Put the cheese, sugar, and brandy into a medium bowl and mix until smooth.
  5. Add more sugar or alcohol as desired.
  6. Fold in whipping cream to create cheese mixture.
  7. Soak lady fingers in espresso for a couple seconds, rotating to coat all sides.
  8. Place lady fingers side by side on bottom of a 7×7 pan.
  9. Put half the cheese mixture on lady fingers in pan.
  10. Smooth with a spatula or spoon.
  11. Sift cocoa powder liberally on surface of layer.
  12. Apply second layer of lady fingers and remaining cheese.
  13. Sift cocoa powder and half of chocolate shavings.
  14. Cover in plastic wrap and chill.
  15. To serve, use the remaining chocolate shavings by sprinkling a bit onto eight plates.
  16. Cut tiramisu into eight rectangles and serve on plates (or simply spoon them out).

Serves: 8

Sorce:  Cooking for Engineers

Lipton Onion Dip AKA California Dip

I can’t believe it!  The Los Angeles Times actually published – in the Saturday Section – a recipe for onion soup dip.  Did’t we all “just know” how to make that from about age five?

History: Invented by an unknown Los Angeles chef in 1954 who paired Lipton’s dried soup mix with sour cream (or cream cheese), the concoction was originally called “California Dip” when Lipton promoted it nationally via television and print advertising.

“Lipton onion dip
I like to think that my lifelong love of chips and dip started in the
backyard of my grandmother’s Torrance house in the ’80s with a wooden
bowl, a tub of sour cream and a blue box of Lipton onion soup mix. I’d
spend most summer days in that backyard, lounging on a beach towel in
the shade of my grandmother’s giant, aboveground pool. She would
always saunter out of the house wearing something fabulous — a kaftan
from the ’60s over a one-piece bathing suit — holding a wooden bowl of
onion dip and a larger wooden bowl of chips.
The dip, magically whipped up in two steps and made by following the
directions on the box, has been a fixture at family gatherings ever since. If
we’re sitting down to watch the U.S. Open, the Lakers, the Seahawks (my
dad will follow Pete Carroll wherever he goes) and of course, the Super
Bowl. There’s something comforting in the bits of dehydrated onion and
the sometimes swirls of salty, almost-real-onion flavor that result when
someone has been a little lazy in mixing in the onion powder that day.
When I once tried to make a version from scratch, with actual
caramelized onions, there was an all out chip and dip revolt. So we go
back to the original, every time, and I can’t imagine a Super Bowl party,
or any Harris party, without it. — Jenn Harris

Ingredients:

  • 1 envelope Lipton Recipe Secrets Onion Soup mix
  • 16 ounces sour cream
  • Chips or vegetables, for serving

Directions:

  1. In a bowl, stir together the soup mix and sour cream until evenly
    combined.  (Oh, for heaven’s sake, mix it in the sour cream carton!)
  2. Chill if desired.
  3. Serve with your favorite chips or vegetables, preferably Kettle Salt and
    Pepper chips with ridges.

Serves:  Makes 2 cups dip.

Source:   Los Angeles Times, Adapted from the Lipton Recipe Secrets Onion Soup mix box.”

FYI Google “How much mix in a packet of Onion Soup Mix?  Answers:  2 Tablespoons, or 3 Tablespoons, or 4 Tablespoons – take your pick.

Chicken Piccata – Large Quantity

Chicken tenders are a cheater way to do this, but for a crowd – with choices of sauce, it is the way to go.  Keep the sauce separate so people can choose what to put on the pasta with the chicken.  See Pasta Bar.  If you want to do this for a smaller number of people – just do a little long division.  (Of course, you remember fractions from fourth grade. . . . )

Ingredients:

  • 19 lb chicken tenders
  • 1 lb butter, room temperature
  • 4 c flour
  • 1 1/2 c olive oil
  • 3 c dry white wine
  • 2 1/4 c fresh lemon juice
  • 3 c chicken broth
  • 1 1/2 c drained capers
  • 1 1/2 c chopped fresh parsley

Directions:

  1. Sprinkle chicken with salt and pepper.
  2. Mix 12 tablespoon butter (1 1/2 sticks) and 6 tablespoons ( about 1/3 cup) flour in small bowl until smooth.
  3. Place additional flour in shallow baking dish.
  4. Dip chicken into flour to coat.
  5. Shake off excess.
  6. Heat some oil in a heavy large skillet.
  7. Add some chicken tenders.
  8. Cook until golden and cooked through, about 3 minutes per side.  Do no crowd them or they will not brown.
  9. Transfer chicken to platter.
  10. Repeat, adding oil as necessary, until all chicken has been cooked.
  11. Tent with foil to keep warm.
  12. Bring wine, lemon juice and broth to boil in the skillet over medium-high heat.
  13. Whisk in butter-flour mixture.
  14. Boil until sauce thickens slightly, about 2 minutes.
  15. Stir in capers, parsley and remaining  butter.
  16. Season sauce to taste with salt and pepper.
  17. Pour sauce over chicken and serve.

Serves:   50 – 60

Source:  Epicurious and a lot of math

Spinach and Avocado Salad

Sometimes you just want easy!

  • 1/2 lb spinach (buy the packaged stuff!!)
  • 2# bacon, diced, cooked, drained (or 1/2 c cooked bacon pieces you can buy)
  • 1/3 c crasins
  • slivered almonds
  • 3 avocado
  • Honey Mustard Dressing (you can buy this too!)

Directions:

  1. Rinse the spinach.
  2. Dry in a towel.
  3. Remove the stems if so inclined.
  4. Add crasins, almonds and avocado
  5. Toss with about a half a cup of dressing.

Serves:  4 – 6

Source:  What we had on hand.

Honey Mustard Dressing

Ingredients:

  • 3 c mayonnaise
  • 1/2 c sugar
  • 1/2 c honey
  • 1/4 c prepared mustard
  • 1/4 c white vinegar
  • 1/4 onion, minced
  • 1/4 bunch parsley, chopped
  • 1 c vegetable oil

Directions:

  1.  Combine the mayonnaise, sugar, honey, mustard, vinegar, onion and parsley.
  2. Blend in oil.
  3. Chill about 1 hour before serving.

Serves:  Makes about 6 cups

Potato Chip Potatoes

If you are looking to bring a new side dish to the table, try this recipe.  Hate to throw out the crushed chips at the bottom of potato chip bags? They make a savory crunch topping for this hearty favorite.

Ingredients:

  • 6 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 c crushed potato chips, divided  (1 lb of chips)
  • 1/2 c chopped onion
  • 2 Tab butter, melted
  • 3/4 tsp salt
  • 1/4 tsp pepper

Directions:

  1. In a large bowl, combine the potatoes, 1/2 cup of potato chips, onion, butter, salt and pepper.
  2. Toss to combine.
  3. Transfer to a greased shallow 2-qt. baking dish.
  4. Sprinkle with remaining potato chips.
  5. Bake, uncovered, at 350° for 40-50 minutes or until potatoes are tender.

Serves:  6-8

Source: Quick Cooking

 

 

Mini Tostadas for 100

These are a little labor intensive, but at some parties everyone wants to be in the kitchen and help – so let them!

Ingredients:

  • 3 lb. lean ground beef
  • 1 oz. packet taco seasoning (or 2 if you like)
  • 100 round tortilla chips (try to choose flat ones)
  • 1/2 #10 can refried beans (2 #2 1/2 – 30 0z cans)
  • 2 lbs finely grated cheddar cheese
  • 4 roma tomatoes, finely diced drained
  • 2 c sour cream
  • 2 c guacamole
  • 1 jar salsa
  • 1 bag finely shredded lettuce
  • 1 bunch cilantro, chopped – optional
  • 1 onion, diced – optional

Instructions:

  1. In a large skillet cook ground beef breaking it apart in the pan as it browns.
  2. Once completely browned, stir in taco seasoning and about 1/4 cup water.
  3. Heat refried beans in microwave safe bowl. (or not if you are camping)
  4. To assemble, place tortilla rounds onto a serving platter.
  5. Spread about 1 tablespoon of refried beans onto each chip.
  6. Add 1 tablespoon of meat onto beans and press into the beans to help it stick.
  7. Top with grated cheese,
  8. Then add diced tomato, sour cream, guacamole, lettuce, onion, and cilantro.  (This is actually way too much on top – pick and choose three.)
  9. Serve immediately.

Or put everything out and let everyone assemble their own.

Serves:   makes 100

Source:  Some things just happen

Frozen Bread Dough Focaccia

Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza dough. It may be topped with herbs or other ingredients.  No two Italians will make it the same!  This is an easy starting point.  You just use commercially made Ready-Dough packaged by Bridgeford.  Go for it!

Ingredients:  

  • 1 loaf (3 1 pound loves come in a package) frozen bread dough, thawed in the refrigerator 12 to 24 hours or at room temperature 6 to 8 hour
  • 2 to 4 tablespoons olive oil
  • Topping of choice (see below – let your imagination run wild!)

Directions:

  1. Defrost the dough on the kitchen counter in the package, about 7 hours (too long and it will over rise), or overnight in the refrigerator. Be sure to leave it in the bag or else the dough will dry out and develop a thick skin. If you can’t prepare the focaccia  right away, leave the package of dough in the refrigerator for a few hours until you are ready.
  2. Preheat the oven to 350º.
  3. Use a baking stone if you have one, but it is not essential.
  4. Use a rectangular baking sheet with a shallow 1/2-inch edge.
  5. Coat the pan with oil.
  6. Place the soft dough on the pan.
  7. Using floured fingers, press and push to make an evenly flat loaf about about 1/2 inch thick.  Sort of rectangular, but not perfect.
  8. Let rest 10 minutes, then press again to stretch the dough a bit further.
  9. Cover dough with a clean dish towel and let rest 10 to 15 minutes at room temperature (double the time if your dough was refrigerated and still cold).
  10. Assemble the topping ingredients.
  11. Using your floured fingertips, press into the dough to make impressions that dimple the puffy dough.
  12. Drizzle with oil.
  13. Arrange the topping of choice.
  14. Sprinkle with cheese, if using.
  15. Immediately place in the center of the preheated oven and bake for 30 minutes, until puffed and dark golden brown.
  16. Serve warm or room temperature.

You can use any combination of ingredients that you want. First the dough is moistened with some oil. It is okay that the oil pools into the indentations. Then a bit of vegetables or nuts for flavor and color, then cheese. It is a balance of layering the ingredients. More is not always better.  It is even good with just oil and sprinkled with some coarse salt.

Cheese and Herb Focaccia
Drizzle the dough with olive oil. Sprinkle the dough with about 3 ounces fresh mozzarella, cut into small cubes. Sprinkle lightly with some dried marjoram or basil leaves, and some garlic powder.
Focaccia with Goat Cheese and Walnuts
Spread the dough with 2 tablespoons of soft butter, sprinkle with 1/3 cup of walnut pieces, and dot with 2 ounces of fresh goat cheese. Drizzle with a tablespoon of walnut oil.
Olive Focaccia
Knead 1/3 cup pitted and sliced kalamata black olives and 1/3 cup pitted and sliced green olives into the bread dough. Let rest 10 minutes. Press into a flat shape. Drizzle with olive oil, letting it pool in the indentations. Or just press the whole olives into the dough.
Tomato Focaccia
Sprinkle the dough with 3/4 cup salsa fresca, fresh chopped tomatoes, or drained canned chopped tomatoes. Sprinkle with 2 ounces grated plain or smoked Monterey jack cheese.  Drizzle lightly with olive oil.
Fire Roasted Tomatoes and Basil Focaccia
Brush with olive oil.  Top with pieces of (canned) fire roasted tomatoes.  Sprinkle with whole basil leaves.  Top with Parmesan cheese
Garlic Focaccia
Brush the dough with some olive oil. Sprinkle with 3 to 4 cloves of chopped garlic or pierce with slivered garlic. Drizzle liberally with more olive oil.
Herb Focaccia
Drizzle the dough with some walnut, hazelnut, or pecan oil, letting the oil pool in the indentations. Sprinkle lightly with a tablespoon of a dried or fresh herb, such as rosemary, oregano, basil, or marjoram. Sprinkle with coarse kosher or sea salt.
Roasted Red Pepper Focaccia
Brush the dough with some olive oil. Lay four 1/2-inch strips of teleme cheese over the dough and some strips of roasted red peppers crisscrossing over the cheese. Drizzle with some more olive oil and sprinkle with some finely chopped garlic.
Serves:  about 6 to 8

Source:  Not Your Mother’s Cookbooks

Minestrone al Pesto con Formaggio

This is a REALLY hardy soup – great for snowy winter nights.  It looks far more complicated than it really is.  The vegetables could be varied if you are missing something.
Ingredients:

  • 4 ounces ditalini or small shells
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 Tab extra virgin olive oil
  • 1 quart vegetable or chicken broth, homemade or canned
  • 1 c dry white wine
  • 1 prosciutto bone (because we all have one sitting around), or a few ounces diced prosciutto or another Italian cured meat (optional) or 1 lb Italian sausage
  • 4 to 5 cabbage leaves, thinly sliced
  • 1 carrot, thinly sliced
  • 1 (14-ounce) can diced tomatoes, or about 2 cups diced fresh tomatoes
  • 1 zucchini, sliced fairly thickly
  • 3 to 4 ounces fresh spinach leaves, coarsely chopped, or 1/2 cup cooked and drained frozen chopped spinach
  • Handful of green beans, cut into bite-sized pieces
  • 1/4 cup fresh young peas, blanched, or frozen peas (no need to defrost)
  • 1/2 cup cooked cannellini beans (canned are fine), drained
  • Large pinch of thyme, either fresh or dried
  • Salt and pepper to taste
  • 1/2 c sun-dried tomatoes
  • About 6 ounces fontina, Jack, provolone, young (medium) Asiago, or cave-aged Gruyère cheese, cut into thick, slab like slices (1/8 inch)
  • 1/2 cup pesto, homemade or store-bought
    2 to 3 ounces Parmesan, pecorino, aged Asiago, or dry Jack cheese, grated

Directions: 

  1. Cook the ditalini in a pot of rapidly boiling salted water until al dente.
  2. Drain and set aside.
  3. Brown the sausage.
  4. Cut into 1/2 inch pieces and set aside.
  5. Lightly saute the onion and garlic in the olive oil until softened, about 5 to 8 minutes.
  6. Add the broth and white wine, and if using, the bone or prosciutto.
  7. Cook for about 10 minutes.
  8. Add the sausage, cabbage, carrot, and tomatoes and continue to cook for about 30 minutes, or until the vegetables are very tender, especially the cabbage.
  9. Add the zucchini, spinach, green beans, and peas and cook for 10 to 15 minutes.
  10. Add the cannellini and thyme.
  11. Season with salt and pepper, if needed.
  12. Into each bowl place a slab of cheese, then a big spoonful of the pasta and a dab of pesto.
  13. Ladle the hot soup over it all.
  14. Sprinkle the top with Parmesan or pecorino.
  15. Serve at once!

Serves:  The recipe does not say, but it must be at least 12

Source:  Marlena Spieler’s Macaroni and Cheese, via Rich and Jenny Barkley