our t ab le C O O K B O O K
our chefs
Welcome to the 2021 MTSIR Cookbook When the dynamics of life change, often we find ourselves comforted by friends, family, and food. Our Table is a cumulation of our favorite recipes shared by our very own MTSIR team members. Mixed in this cookbook are family favorites, easy dishes and challenging creations from cocktails to entrees to desserts. We had a such a great time collecting these submissions, but even more fun learning about why that team member selected to submit that dish. Some of these submissions have special meaning in that person’s life. And the best way to pay forward Our Experiences and positive memories is by passing them on to you. We hope you have a chance to try one, two, or all of the dishes! Warmest regards, Your MTSIR Friends
6 A v o c a d o A n d L u m p C r a b S a l a d 8 To m a t o C o n f i t A n d G o a t C h e e s e 1 0 H a l i b u t C e v i c h e
1 2 S p i n a c h B a l l s C o c o ’ s P i m e n t o C h e e s e C u p s 1 3 H a w a i i a n
L o a f
Appetize
ers
6 A V O C A D O A N D L U M P C R A B S A L A D
A p p e t i z e r s
A V O C A D O
A N D L U M P S A L A D
C R A B
INGREDIENTS. SHELLFISH
VEGGIES
1 medium Hass avocado (about 5 oz avocado) 4 ounces lump crab meat 2 tablespoons chopped red onion 1 1/2 tablespoons fresh lime juice (from 1 lime) 1 tablespoon chopped fresh cilantro 2 grape tomatoes, diced 1/2 teaspoons olive oil 1/4 teaspoon salt and fresh black pepper 2 leaves butter lettuce (optional)
“
This stuffed avocado and lump crab salad is
light and fresh, made with lime juice, olive oil, cilantro and red onion. So quick because there is no cooking involved! It’s refreshing and perfect as a lunch or appetizer if you’re entertaining, you can easily double or triple this recipe, make the salad ahead and assemble just before serving.
”
~ Raghda Henthorne
RECIPE.
1. In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste. 2. Add crab meat and gently toss. 3. Cut the avocado open, remove pit and peel the skin or spoon the avocado out. 4. Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad. 5. This makes 2 servings, place on two plates with lettuce if you wish and serve.
7
8 T O M A T O C O N F I T A N D G O A T C H E E S E
A p p e t i z e r s
T O M A T O C O N F I T A N D G O A T C H E E S E INGREDIENTS. OVEN
VEGGIES
BREAD
CHEESE
2 pintss (about 4 cups) small organic cherry or sweet tomatoes 4 garlic cloves 1/2 cup extra virgin olive oil 4 stems of thyme 4 chives 1 teaspoon kosher salt 4-6 ounces goat cheese
RECIPE.
Preheat oven to 350 degrees. 1. In a ceramic baking pan, add the tomatoes, garlic, extra-virgin olive oil, herbs and salt. Bake for 45-60 minutes or until tomatoes are softened and oil is bubbly. Remove the tomatoes from the oven. 2. Place the goat cheese in a small rimmed serving platter. Top the goat cheese with the warm cherry tomato confit mixture, herbs and garlic. Serve immediately with baguette slices or crackers. Serves 8 appetizer/snack portions. Instead of the goat cheese, you can also serve the tomato confit with burrata or tuck some feta into the tomatoes to soften the last 15 minutes of baking time.
~ B o b b y Ya z d a n i
9
A p p e t i z e r s
H A L I B U T
C E V I C H E
INGREDIENTS. CHILL
FISH
VEGGIES
1.5 pounds halibut diced into ½-3/4 inch cubes 2 Roma tomatoes, diced (cut around the pit, and use the
flesh only)
½ cup red onion, diced ½ cup cilantro, diced 2 Jalapeño peppers, seeded and finely minced (use rubber
gloves so your hands won’t sting!)
“
This is my favourite dish by the amazing
Chelsea Sargent Lira of Houston Grazing Tables, it is always a crowd pleaser at social gatherings. The dish is healthy and
1 cup lime juice, freshly squeezed 1 to 1 ½ teaspoons sea salt Avocado Pickled red onion and extra jalapeños for the side
easy to make with only a few readily available ingredients, love it. Enjoy.
”
~ Cheryl Martin
(optional)
RECIPE.
1. Blot off the excess moisture from the halibut using paper towels, dice then place the halibut in a small mixing bowl, combine the lime juice and let sit for 3 hours to “cook” in a fridge. 2. Dice jalapeño, roma tomatoes, and red onion and have ready when fish is done cooking. 3. Dice red onion and keep separate from other diced veggies. (If you combine all the red onion with the other veggies and have sit for 3 hours, everything will taste like onion) 4. After 3 hours and the fish is cooked - you will tell cause it will be really white and non translucent. Now combine all ingredients to the fish and lime juice, including the avocado and salt! 5. Enjoy!!! I like to serve with large corn chips, extra jalapeño and pickled red onion!
10
11
H A L I B U T
C E V I C H E
B A L L S S P I N A C H
A p p e t i z e r s
S P I N A C H ,
B A L L S
INGREDIENTS. OVEN
CHILL
VEGGIES
EGGS
BREAD
CHEESE
DAIRY
2 10 ounce boxes frozen chopped spinach
1/2 cup grated Parmesan cheese
2 cups Pepperidge Farm Herb Seasoned Stuffing mix
1/2 teaspoon garlic salt
1 large onion, finely chopped
1/4 teaspoon thyme
4 beaten eggs
1/4 teaspoon pepper
1/2 cup melted butter
RECIPE. ~ Liz Daniel
1. Cook spinach according to package directions and drain/squeeze all the water out. 2. Mix all ingredients together and refrigerate for at least one hour. 3. Roll into 1” to 1.5” balls and bake on a parchment or foil lined baking sheet for 20 minutes at 350 degrees.
C O C O ’ S P I M E N T O C H E E S E C U P S
Also great stuffed into mushroom caps!
C O C O ’ S
P I M E N T O
C U P S
INGREDIENTS. OVEN
VEGGIES
BREAD
CHEESE
Phyllo cups Pimento cheese Jalapeno preserves
RECIPE.
1. Fill Phyllo cup with Pimento cheese. 2. Place in oven for 9 minutes at 325 degrees.
12
C H E E S E
~ Ann Singleton
3. Remove from oven and top with dollop of jalapeno preserve.
L O A F
H A W A I I A N
H A W A I I A N
A p p e t i z e r s
L O A F
INGREDIENTS. OVEN
NUTS
FRUITS
EGGS
BREAD
CHEESE
DAIRY
2 cans (8 oz. each) crushed pineapple in 100% pineapple
1 teaspoon each baking soda and salt
juice
½ cup sour cream
1 package (3 oz.) cream cheese, soft
½ cup chopped macadamia nuts
1 cup granulated sugar 1 ½ teaspoons vanilla 1 egg 2 cups sifted all-purpose flour
RECIPE.
1. Drain pineapple well, discarding juice. 2. Beat cream cheese until fluffy. Gradually beat in sugar, beating until smooth. Blend in vanilla. Beat in egg. 3. Sift together flour, baking soda and salt. Add dry ingredients to creamed mixture alternately with sour cream. 4. Stir in reserved pineapple and macadamia nuts. 5. Turn into one greased 9-inch or two 7-inch loaf pans. 6. Bake at 350 degrees F for 45 minutes for small pans, 70 minutes for larger pan. 7. Cool on rack for 10 minutes. 8. Remove from pan. Cool at least two hours before slicing. Makes two 7-inch loaves or one 9-inch loaf.
~ Debbie Callan
13
1 6 C h e e s y H a s h b r o w n P o t a t o e s 1 8 S o u t h e r n S k i l l e t O k r a 1 9 M a m a w ’ s C o r n b r e a d 2 0 L e s l i e ’ s P o t a t o S a l a d
Side D 2 2 P h i l ’ s G u a c o - M a z i n g
Dishes
16 C H E E S Y H A S H B R O W N P O T A T O E S
S i d e
C H E E S Y
D i s h e s
H A S H B R O W N
P O T A T O E S
INGREDIENTS. OVEN
P O U LT R Y
CHEESE
DAIRY
2 pounds frozen hasbrowns (cubed version) 2 cups of graded sharp cheese 1 16 ounce tub of sour cream 1 can of Cream of Chicken soup 1 cup of chopped onions Salt and pepper to your desire (I add about 1 tsp of salt and
1/2 tsp of pepper)
1 stick of butter 2 cups of corn flakes crushed
“
This is a family favorite! Easy to
double to feed large crowds! So cheesy and yummy! Enjoy!
”
~ Kelley Austin
RECIPE.
1. Preheat oven to 350 degrees. 2. Mix together the first 6 ingredients. 3. Pour into 13x9 in Pyrex dish. 4. Cover with crushed corn flakes. 5. Melt butter and drizzle all over the top of corn flakes. 6. Cook for about one hour or until hot and bubbly.
17
S O U T H E R N S K I L L E T O K R A
S i d e
S O U T H E R N
D i s h e s
S K I L L E T
O K R A
INGREDIENTS. STOVE
OVEN
P O U LT R Y
PORK
VEGGIES
EGGS
CHEESE
24 ounces fresh okra (usually two 12 ounce containers),
1/2 cup chicken stock
1/2 cup shredded Monterey Jack cheese
ends removed and chopped into 1/2 inch thick rounds
1 cup fresh tomatoes, chopped
Salt + pepper
1/2 medium white onion, sliced 4 bacon slices (original cut)
RECIPE.
1. Preheat oven to 350 degrees. 2. Heat cast iron skillet to medium heat on the stove and cook the bacon all the way through. Remove the bacon and set aside. Leave the bacon grease in the skillet. 3. Add onions to the skillet and cook for about 3 to 5 minutes, until soft. Then, add the okra and cook for about 5 minutes, the okra will be softening and slightly browned. 4. Turn down the heat of the skillet to medium-low, add the chicken stock and tomatoes, season with salt and pepper. Cook for 10 minutes, stirring occasionally.
“
Growing up my grandmother always served
okra. It wasn’t my favorite until I tried it fried - YUM! A friend of mine shared this recipe with me and I cooked it. Everyone LOVED it and if my entire family will eat it - I know it’s a win!
18
”
~ Kelly Law
5. Top the okra with the cheese and crumble the bacon on top. Place the skillet in the oven and bake for 5 minutes, until cheese is melted.
This recipe works best in a 12 inch cast iron skillet. If you do not want to use a cast iron skillet, you can use a regular skillet and transfer the okra to an oven-safe dish after step 4, then add the cheese and bacon and bake.
D i s h e s
M A M A W ’ S
C O R N B R E A D
M A M A W ’ S C O R N B R E A D
S i d e
INGREDIENTS. STOVE
OVEN
EGGS
BREAD
DAIRY
½ cup white cornmeal
1 egg
1 cup flour
1 cup buttermilk (add more if too thick)
1 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons sugar
1 tablespoon baking powder
RECIPE.
~ Vickie Driscoll
1. Pour 3 tablespoons vegetable oil in cast iron skillet on top of stove.
3. Pour in batter, adding more buttermilk if not thin enough to pour.
2. Get it very hot until a small part of the batter, when dropped into the hot skillet, sizzles.
4. Bake at 400 degrees for approximately 20 minutes. Best served straight out of the oven.
19
S i d e
L E S L I E ’ S
D i s h e s
P O T A T O
S A L A D
INGREDIENTS. STOVE
CHILL
VEGGIES
EGGS
3 pounds baby gold (yukon) potatoes 3 stalks of celery thinly sliced 2 bunches of green onions thinly sliced 4 Vlasic dill pickle spears diced 1 1/2 to 2 cups Hellman’s mayonnaise to taste 1/4 cup Dijon mustard 1/4 cup minced parsley, reserve a little for garnish 6-8 boiled eggs peeled and sliced (or diced) 1/2 teaspoon cayenne pepper 1 1/2 teaspoons Himalayan salt 1/4 cup pickle brine from the jar of pickles
RECIPE.
1. Cut potatoes in 1/4 inch slices and boil on high for 25 minutes. Drain and cool before adding to other ingredients. 2. Add all diced vegetables and condiments together. 3. Add potatoes and eggs. roll or softly blend together. 4. Add mayonnaise and mustard, mix. 5. Add cayenne and salt. 6. Refrigerate for 3 hours or more. 7. Remove from fridge and season again to your taste. 8. Garnish with parsley.
~ Leslie Nicholls
20
21
L E S L I E ’ S P O T A T O E S A L A D
22 P H I L’ S G U A C O - M A Z I N G
S i d e
D i s h e s
P H I L’ S G U A C O - M A Z I N G INGREDIENTS. VEGGIES
3 Large Avocados 1 ½ tablespoons of mayonnaise 1 tablespoon of salsa 1 tablespoon of taco seasoning 1 tablespoon of lime juice
RECIPE.
1. Cut open and spoon out avocados and break up large chunks. 2. Add all other ingredients and mix in a food processor, mixer, or by hand. 3. Spoon in a bowl and serve with chips
~ Paul Silverman
23
2 6 S h o w s t o p p e r , B a c k y a r d P a e l l a
3 4 V i e t n a m e s e S h a k i n g B e e f
2 8 Ve g e t a b l e B a r l e y S o u p
3 6 M a p o To f u
3 0 S c a l l o p s & F i g s W i t h P a s t a
3 8 Va n i l l a - B o u r b o n F r e n c h To a s t
R e d
3 2 B e a n s A n d
R i c e
3 9 S a u s a g e - B e a n C h o w d e r 4 0 M e l t I n Yo u r M o u t h B o n e - I n P r i m e R i b e y e R o a s t
Entrees
S H O W S T O P P E R , B A C K Y A R D P A E L L A
INGREDIENTS.
Extra Virgin olive oil 1 pound Spanish Chorizo, cut into 1” pieces
(this is a cured sausage, not the fresh
Mexican one)
STOVE
BEEF
P O U LT R Y
1 pound skinless chicken thighs, cut into bite
sized pieces
PORK
1 pound fresh pork shoulder, cut into 1” pieces
(I often buy a nice thick pork chop and cut
that up)
1 large onion, diced 6 garlic cloves, minced 3 cups tomatoes, chopped 3 cups “Bomba” rice, or another good, short
grain rice like Arborio
6 cups chicken stock 3 large pinches saffron 1 teaspoon red pepper flakes 1 pound, peeled and deveined medium shrimp 1 cup peas (frozen is just fine) 1/2 cup roasted red pepper slices
OPTIONAL: 12-18 fresh clams in shells 12-18 mussels in shells Lobster tails Asparagus Artichoke hearts
26
SHELLFISH
VEGGIES
E n t r e e s
S H O W S T O P P E R , B A C K Y A R D P A E L L A RECIPE.
1. Prep everything, and have all parts in bowls or containers, ready for use.
6. Saute the onion and garlic over the center heat until onions are translucent. Add tomatoes and stir.
2. I use a 16-18” paella pan for a full recipe (you may divide this down for fewer people, just keep the ratio for rice and broth consistent). 3. Prepare a grill. If Charcoal, (you will need to have a lid for the grill) build a nice fire in the middle, with the edges “cooler.” If using a gas grill, light all burners to medium high, when hot, turn off the sides so you will have cooler edges at the beginning stages of cooking. 4. In a heated center of the pan, add nice drizzle of olive oil and the cut up chorizo sausage. The spicy sausage will flavor the cooking oil. Cook almost through, and then push to the side of the pan. 5. Season the chicken and pork with salt and pepper, and cook in the center of the pan. When almost cooked through, push to the side to keep it warm.
“
7. Now, distribute all the cooked ingredients evenly around the pan. Add the rice, and let it “toast” for a few minutes. Add the saffron and the red pepper flakes to the chicken stock, and then add that to the rice, meats and veggies. Bring to a simmer and cook, uncovered for 10 minutes. DO NOT STIR at this point (or, at least try not to). When the liquid is almost absorbed, distribute the shrimp, peas, additional veggies if you are using them, and the shellfish. Place the shellfish “hinges down, buried in the rice” 8. Cover the grill, and cook 10 minutes longer to develop the smoky flavor. Check to be sure the shrimp are cooked, and the shellfish have opened. 9. At this point, check to see if you have developed the Socarrat (the crunchy crust at the bottom of the pan) if not, let it cook for a few more minutes to get that crust.
This is really the ultimate al fresco dinner party. I have done it for as few as 4-6 people
and up to 40 at a time. I always enlist everyone to help, some people are natural born cooks, others are Sherpas, there is always a “director” to coordinate the operation (after all, we all have that one “bossy” friend, don’t we?) and then, there are some that are just very fine drinkers and entertainers. Everyone has a job, and it turns into a delightful evening, long before dinner is ready.
”
~ B e t sy Va n d e r b r o u k
27
E n t r e e s
V E G E T A B L E
B A R L E Y
S O U P
INGREDIENTS. STOVE
POT
P O U LT R Y
VEGGIES
1 yellow onion
Worcestershire sauce (to taste)
2 cloves garlic
6 cups vegetable broth (or combo vegetable and chicken
2 Tablespoons olive oil
broth)
1/2 pound carrots (about 4)
1 russet potato (about 3/4 pound)
1 28 ounce can diced tomatoes
1 cup frozen green beans
1 cup pearled barley
1/2 cup frozen corn
1/2 teaspoon dried basil
1/2 cup frozen peas
1/2 teaspoon dried oregano
1 tablespoon lemon juice
Freshly cracked black pepper
1 handful fresh parsley
RECIPE.
1. Dice the onion and mince the garlic. Add the onion,garlic, and olive oil to a large soup pot and saute over medium heat for 5 minutes or until the onion is soft and translucent. 2. Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes(with juices), barley, basil, oregano, some freshly cracked pepper, and broth. 3. Sir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes. 4. While the soup simmers, peel and dice the potato into 1/2 inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.
28
5. Once the potatoes are tender, add the frozen vegetables. Stir to combine, and heat through (about 5 minutes in the simmering pot). 6. Finally, add the lemon juice to the soup and stir to combine. Adjust the seasonings (salt, pepper, Worcestershire) to your liking. Serve hot with fresh chopped parsley to garnish and/or shredded Parmesan cheese.
“
Loaded with colorful vegetables and filling
pearled barley, you’ll enjoy coming home on a winter night to this freezer-friendly, healthy recipe. I always keep a few containers in my freezer! ~ Ina Perlman
”
29
V E G E T A B L E B A R L E Y S O U P
30 A C A L L O P S & F I G S W I T H P A S T A
E n t r e e s
S C A L L O P S
&
F I G S
W I T H
P A S T A
INGREDIENTS. STOVE
POT
VEGGIES
FRUITS
DAIRY
1 box of soy pasta 1 dozen or more large or medium scallops 6 to 10 ripe figs - cut in half 1 chopped scallion 1 teaspoon chopped garlic Balsamic vinegar Butter
“
This combination of flavors and colors on the plate is
appealing to most people who enjoy international cuisine. It is a combination of mostly Mediterranean origin recipes. This is
Olive oil
rarely a dish you will find on a restaurant menu. Making it at
Fresh basil leaves and sprigs
home to serve to a small group of dinner guests will make you a star. Serve with a wonderful White Wine of your choice. This is one of my favorite dishes in the summer months, but it will be delicious at any time of the year. Enjoy! ~ C o n n Tr u s s e l l
”
RECIPE.
1. Boil soy pasta in a pasta pot for 5 - 6 minutes. Drain and sprinkle with Olive Oil. Stir and keep warm
6. Drizzle with a small splash of balsamic vinegar and stir.
2. Season scallops with salt and pepper to taste.
7. Place cooked scallops and figs side by side with the pasta on warm plates.
3. Saute chopped garlic, scallion, and basil leaves in butter in a large hot skillet until slightly brown.
8. Garnish with basil sprigs.
4. Add seasoned scallops and cut figs to the skillet. 5. Cook and gently stir on medium-high heat for approximately 3 minutes.
31
32 R E D B E A N S A N D R I C E
E n t r e e s
R E D
B E A N S
A N D
R I C E
INGREDIENTS. STOVE
POT
PORK
VEGGIES
1 pound red beans (preference is Camellia brand)
1 cup chopped green pepper
2 quarts water
1 bay leaf
1 ham hock
1 teaspoon Worcestershire sauce
2 pounds smoked sausage, cut in 1-inch pieces
1/2 teaspoon hot sauce (preference is Crystal)
4 cloves garlic pressed
2 tablespoons parsley
2 cups chopped yellow onions
1 1/2 teaspoons salt
1 cup chopped green onions
4 cups steamed rice
2 cups chopped celery
“
Red Beans and Rice is commonly served on Mondays in New Orleans. The reason being is it takes all
day to prepare and simmer. Since Monday was known as laundry day this allowed time to multi-task and cook Red Beans and Rice simultaneously! Now a days, it’s also served for big gatherings such as football games, Mardi Gras, family celebrations of any sort! Add French Bread and a salad and you have a full meal! Enjoy and Laissez les bons temps rouler!
”
~ Joann Lammons
RECIPE.
1. Rinse and drain beans. In a large pot with lid, combine beans, water and ham hock. Bring to a boil, then reduce heat to simmer for 45 minutes. 2. Add sausage, cover and cook 1 hour, occasionally stirring. 3. Add garlic, yellow onions, green onions, celery, green pepper and bay leaf. Stir well, and continue cooking, covered, 1 1/2 hours, or until beans are soft. 4. Add Worcestershire sauce, hot sauce, parsley and salt, and allow to simmer 15 minutes.
5. If you want the red beans to be creamier, and the batch seems watery, remove lid and allow water to boil off, maybe another 1/2 hour. Make sure bottom of pot is stirred to avoid sticking. 6. Serve over rice. 7. This recipe is best made ahead to allow all the flavors to meld. 8. This recipe freezes well, and can be made in large batches.
33
E n t r e e s
V I E T N A M E S E
S H A K I N G
B E E F
INGREDIENTS. STOVE
BEEF
SHELLFISH
FISH
VEGGIES
For the marinade
For the salad
2 pounds boneless ribeye (or beef sirloin or tenderloin) cut
1 head red leaf lettuce (or baby bib or watercress), cut or
into 1-2 inch cubes.
torn into 2-inch strips
1 yellow onion, cubed
3 ripe Roma tomatoes, sliced or cut into wedges
12 garlic cloves, mince half, chop half
1 Persian or English cucumber, sliced slanted
3 tablespoon oyster sauce
1 medium red onion, thinly sliced
1 tablespoon Maggi seasoning or soy sauce
2 tablespoons turbinado sugar
1 teaspoon sugar
¼ cup vinegar or rice vinegar
1 teaspoon sea salt
1 teaspoon fish sauce
½ teaspoon black pepper
Black pepper to taste
1 tablespoon rum 4 tablespoons butter Freshly ground black pepper 2 tablespoons vegetable oil Optional: 1 red bell pepper, 1 jalapeno, sliced, 1 lime
~ Lia Nguyen
34
1. In a large bowl, combine garlic and beef, then the rest of the ingredients, except chopped garlic. Add oil last to seal in the flavors. Let stand at room temperature for 30-60 min.
V I E T N A M E S E S H A K I N G B E E F
RECIPE.
2. In a medium bowl, mix vinegar, fish sauce, sugar and black pepper. Add red onions. Cover and refrigerate. 3. Wash and cut all vegetables, arrange red tomatoes and green cucumber on perimeter of plate, add lettuce to center. Cover and refrigerate. 4. Add vegetable oil on preheated pan. Sauté yellow onions (and bell peppers, jalapenos) until tender. Reserve. 5. Put the pan on high heat, wait until it gets very hot, add just enough vegetable oil to coat the bottom of the wok and carefully pan-sear 1/3 of the cubed beef, shaking it to get all sides. Reserve. 6. Add butter to pan, add chopped garlic, sauté. 7. Assemble: Add pickled red onions to salad plate. Drizzle dressing over lettuce. Add sautéed yellow onions, then cubed beef. Top with buttered garlic and sprinkle with freshly ground black pepper. Optional 1. Serve salad and beef separately, divided among four plates 2. Dipping Sauce: 1:1:1 portion of salt, freshly ground pepper and lime juice. (I prefer soy sauce, pepper and lime juice) 3. Traditionally served with white Jasmine rice (or tomato rice or tomato macaroni). For easy hosting: Make ahead steps 1-4; Pan sear beef and assemble right before guests arrive.
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E n t r e e s
M A P O
T O F U
INGREDIENTS. STOVE
BEEF
PORK
SHELLFISH
VEGGIES
1 package of soft tofu (about 1 lb/16-18oz) – drain water
1 cup water
1 tablespoon cornstarch + 2 tablespoons water (cornstarch
from package and chop into 3/4 inch cubes
1/4 lb ground pork or beef
slurry)
1 tablespoon oil 1 knob of ginger (about 2 inches long)- peeled and sliced
into 4 long pieces
3 cloves of garlic- minced 2 green onions- chopped
Mapo tofu is one of my husband’s favorite comfort
foods and to my surprise has become my 2 year old’s favorite as well (swapping the spicy dou ban jiang with
1 tablespoon rice wine
a non-spicy version). The best part of cooking this and
1.5 tablespoons dou ban jiang (also known as: bean sauce,
many other Chinese dishes is the convenience of one pot
cooking. Hallelujah for less dishes, right?! I hope
hot bean sauce, broad bean sauce, chili bean sauce)
1 teaspoon sichuan peppercorn powder (optional)
you will enjoy this classic dish from my
2 teaspoons soy sauce
culture that was first created in China in
1 teaspoon oyster sauce
RECIPE.
1. Using a non-stick wok or high sided pan, heat oil on stove and sauté ground meat- breaking it up into small pieces for about 1 minute on medium high heat. 2. Add in sliced ginger, garlic and half of the green onions- saute for about 1 minute.
the 1860’s.
”
~ Angela Chiang
7. While waiting for everything to boil, stir the 1 tablespoon cornstarch with 2 tablespoons water to an even consistency in a separate bowl to create a cornstarch slurry.
3. Add rice wine and cook until wine is evaporated.
8. Once everything is boiling, slowly add in the cornstarch slurry in a circle and gently stir everything together.
4. Add dou ban jiang sauce, and optional sichuan peppercorns/powder/oil (if you like that mouth numbing “mala” flavor).
9. Let everything boil for about 1 more minute. The cornstarch slurry should thicken the liquid coating the tofu with a delicious sauce.
5. Add tofu, soy sauce, oyster sauce, and water.
10. Remove ginger pieces and garnish with the rest of the green onions. Serve with white rice. Enjoy!
6. Mix all ingredients very carefully so you don’t break the tofu and wait for it to boil (about 3-4 minutes).
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“
37
M A P O
T O F U
V A N I L L A B O U R B O N F R E N C H T O A S T
E n t r e e s
V A N I L L A - B O U R B O N F R E N C H T O A S T INGREDIENTS. STOVE
OVEN
EGGS
BREAD
DAIRY
4 eggs 1 1⁄2 cups 2% milk 1⁄4 cup bourbon 1 teaspoon vanilla extract 1 tablespoon sugar 1⁄4 teaspoon ground nutmeg 1 loaf day-old country bread, preferably
whole wheat, cut into 8 slices
Butter for the pan Maple or agave syrup for serving
“
This recipe is low-carb and delicious!
~ Cortney Cole-Hall
”
RECIPE. 1. Preheat the oven to 225 degrees. 2. Combine the eggs, milk, bourbon, vanilla, sugar, and nutmeg in a shallow baking dish and whisk to combine. 3. Soak each slice of bread for 30 seconds, turning once, before cooking. 4. Heat a large cast-iron skillet or nonstick pan over medium heat. 5. Melt a small pat of butter in the pan, enough to coat the surface.
38
6. Add 2 to 4 slices of the soaked bread and cook for about 3 minutes, until a deep brown crust forms. 7. Flip the bread and continue cooking for another 2 to 3 minutes, until golden brown and firm to the touch. 8. Keep the cooked French toast in the oven while you work through the rest of the batch. 9. Serve with warm syrup and a dusting of powdered sugar, if you like.
S A U S A G E - B E A N
C H O W D E R
INGREDIENTS. STOVE
POT
PORK
S A U S A G E - B E A N C H O W D E R
E n t r e e s
VEGGIES
2 lbs. bulk pork sausage 4 cups water 2 (16-ounce) cans kidney beans, undrained 2 (16-ounce) cans whole tomatoes, undrained and chopped 2 medium onions, chopped 2 medium potatoes, peeled and cubed 1/2 cup chopped green pepper 1 large bay leaf 1/2 teaspoon salt 1/2 teaspoon dried whole thyme 1/4 teaspoon garlic powder 1/4 teaspoon pepper
RECIPE. 1. Brown sausage in a Dutch oven, stirring to crumble; drain off drippings. 2. Stir in remaining ingredients; bring to a boil. 3. Cover, reduce heat, and simmer 1 hour. 4. Remove bay leaf before serving. Yield: 3 quarts
“
My mother made this hearty and delicious chowder one Christmas Eve when I was very
young, and it quickly became our family tradition for our Christmas Eve dinner. It pairs well with tamales or cornbread.
”
~ Debi Holloway
39
E n t r e e s
M E LT I N Y O U R M O U T H B O N E - I N P R I M E R I B E Y E R O A S T INGREDIENTS. STOVE
OVEN
BEEF
DAIRY
6-8 pound bone-in prime ribeye roast, boned and tied
1 tablespoon ground black pepper
1 tablespoon onion powder
(3-4 ribs)
2 tablespoons kosher course salt
1 tablespoon garlic powder
1 tablespoon dried thyme
1/2 bottle of red wine
1 tablespoon dried rosemary
4 tablespoons unsalted butter
RECIPE.
1. One day before cooking, combine spice rub (salt, thyme, rosemary, black pepper, onion powder and garlic powder) in a bowl. 2. Place roast in a roasting pan, bone side down. Generously rub spice rub on all sides of the roast. Cover and refrigerate overnight. 3. Day of cooking, remove from the refrigerator 4 hours early to let come to room temperature. 4. Preheat oven to 500 degrees. Cook roast for 15 minutes at 500 degrees to obtain nice crust. 5. Reduce heat to 350 degrees and cook roast until internal temperature reads 125 degrees on meat thermometer (time will depend on size of roast). 6. Remove roast from roasting pan and let rest for 30 minutes before slicing. 7. While roast is resting, prepare the au jus. Place roasting pan on medium high heat on the stove. Deglaze pan by adding 1/2 bottle of red wine scrapping all of the browned bits from the bottom of the pan. Let cook until reduced by half. Stir in 4 tablespoons cold butter until melted.
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8 Pour au jus through strainer or fine mesh sieve to remove bits. 9. Slice rib roast and serve with au jus on the side.
“
This recipe is a crowd pleaser! It’s an
impressive site on your table and melt in your mouth delicious. Perfect entrée for the holidays!
”
~ Marwah Fawcett
41
M E LT I N Y O U R M O U T H B O N E I N P R I M E R I B E Y E R O A S T
4 5 C r a n b e r r y S q u a r e s 4 6 L u s c i o u s L e m o n S q u a r e s 4 8 L e m o n B l u e b e r r y S c o n e s
5 2 P u m p k i n B r e a d P u d d i n g 5 4 P u m p k i n D r e a m C a k e 5 5 C h o c o l a t e C r o w n C a k e
5 0 C a r r o t C a k e
Desserts
s
44 C R A N B E R R Y S Q U A R E S
D e s s e r t s
C R A N B E R R Y
S Q U A R E S
INGREDIENTS. OVEN
NUTS
FRUITS
EGGS
DAIRY
1 1/2 cups sugar
1 teaspoon almond extract
2 large eggs
1 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter melted
2 cups fresh or frozen cranberries
1/2 cup sliced almonds
& slightly cooled
RECIPE. 1. Preheat oven to 350 degrees.
7. Pour batter into prepared pan.
2. Grease 9” square baking pan.
8. Bake until tester inserted into center comes out clean, about 1 hour.
3. Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes.
9. Transfer to rack and cool completely. 10. Cut into squares and serve.
4. Beat in melted butter and almond extract. 5. Add flour and stir until well blended. 6. Stir in cranberries and almonds.
“
This wonderful recipe was given to me years ago at a Fall Brunch by my
friend, Lisa Prekosovich. It has been a Christmas morning tradition in my home ever since. It can be prepared a day ahead and stored tightly covered at room temperature. I have also made this recipe using muffin tins and that works great as well!
”
~ Lisa Chaney
45
D e s s e r t s
L U S C I O U S
L E M O N
S Q U A R E S
INGREDIENTS. OVEN
FRUITS
EGGS
DAIRY
1 cup flour
For Glaze:
1/2 cup softened butter
1 tablespoon lemon juice
1/4 cup powdered sugar
Powdered sugar as needed
2 eggs 1 cup granulated sugar 2 teaspoons grated lemon zest
“
3-4 tablespoons lemon juice (Depends on desired level
of tartness.)
For years we had a Meyer Lemon tree in
our backyard. I loved being able to pick fresh
1/2 teaspoon baking powder
lemons to create this favorite dessert. I try to
1/4 teaspoon salt
use Meyer Lemons in this recipe as I think they have a sweeter taste. When they are not in season, regular ones work just as well with just a touch more sugar.
”
~ Laura Perlman
RECIPE.
1. Preheat oven to 350F. 2. In a medium bowl, mix flour, softened butter, and 1/4 C powdered sugar with a spoon until well mixed. Press into an ungreased 8 inch square pan, building up 1/2 inch edges. 3. Bake the crust 20 minutes and remove from oven. 4. In a medium bowl, beat the eggs, sugar, lemon zest, lemon juice and baking powder with a mixer for about 3 minutes until light and fluffy. 5. Pour over hot crust.
46
6. Bake 25 - 30 minutes or until no indentation remains when touched lightly in center. Cool completely on rack. 7. Glaze - mix the remaining T of lemon juice with enough powdered sugar for your desired consistency, then spoon over pan.
I find it easiest to freeze the dessert and then cut the squares.
47
L U S C I O U S L E M O N S Q U A R E S
48 L E M O N B L U E B E R R Y S C O N E S
D e s s e r t s
L E M O N
B L U E B E R R Y
S C O N E S
INGREDIENTS. OVEN
FRUITS
EGGS
DAIRY
2 cups All purpose flour (240 g)
TOPPING
1/2 teaspoon salt
2 tablespoons melted butter
1/4 cup sugar (50 g)
2 tablespoons sugar (or, if you have it, sanding or coarse
1 tablespoon baking powder (12 g)
sugar is terrific)
6 tablespoons very cold butter, cut into small pieces (85 g) 2 large eggs, beaten 1/3 cup plain or vanilla yogurt (74 g)
“
1/2 teaspoon vanilla extract 1 tablespoon grated lemon zest (14 g) or 1/4 teaspoon
These are a wonderfully easy, quick
addition to either breakfast or an
lemon oil
afternoon coffee.
1 cup blueberries (170 g)
”
~ B e t sy Va n d e r b r o u k
RECIPE.
1. Preheat oven to 375 degrees. 2. Whisk the dry ingredients in a bowl. With your fingers, work the butter into the dry until you have something akin to damp sand. 3. Stir the eggs, yogurt, vanilla and lemon together. Add to the dry/butter mixture just until combined. Stir in the blueberries carefully. This will be a damp dough. 4. On a very liberally floured counter, with floury hands, take the dough out and pat into a nice 1” rectangle. Fold over itself, and pat to the same rectangle. Do this 2 or 3 more times; this will give you lovely layers. 5. Pat to a final 1” rectangle, and then cut into 10-12 triangles.
6. Place on a well greased or parchment lined baking sheet. 7. Brush with melted butter and sprinkle with sugar. 8. Bake for 20 minutes or until lightly browned and toothpick comes out clean. 9. Cool on a rack
If you have a scale, please weigh your ingredients, it will be much more accurate. If you do not, it still will work.
Best the day they are baked.
49
D e s s e r t s
C A R R O T
C A K E
INGREDIENTS. OVEN
NUTS
VEGGIES
EGGS
CHEESE
DAIRY
2 cups flour
Topping
2 cups sugar
8 ounce cream cheese
1-1/2 cups vegetable oil
8 ounce powder sugar
3 cups grated carrots
1 stick (1/2 cup) margarine or butter
4 eggs
2 teaspoon vanilla
1 teaspoon baking soda
12 ounce coconut flakes
1 teaspoon baking powder
1/2 cup chopped nuts (walnuts or pecans)
1 teaspoon cinnamon
RECIPE.
1. Mix the dry ingredients together; add the oil and blend. 2. Add the eggs one at a time and beat after each addition. 3. Add carrots and blend well. 4. Pour equal amounts into 3 layer pans (8”) and bake for 30 minutes at 350 degrees for 1 hour.
Topping: 1. Blend cream cheese, powdered sugar, margarine or butter and vanilla. 2. Add the coconut and chopped nuts and mix thoroughly. 3. Spread evenly over top and sides of the layers. (If cake is baked in a 13X9 pan, one half of the topping recipe is sufficient.)
“
This recipe was given to me by a great
friend Elaine McCoppin almost 40 years ago. It’s still my daughters’ favourite cake. ~ Martha Gomez
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”
51
C A R R O T
C A K E
52 P U M P K I N B R E A D P U D D I N G
D e s s e r t s
P U M P K I N
B R E A D
P U D D I N G
INGREDIENTS. OVEN
NUTS
FRUITS
EGGS
BREAD
DAIRY
4 cups white bread cut into cubes
1/4 teaspoon salt
4 eggs
1 teaspoon rum or brandy
3 egg yolks
1/4 teaspoon nutmeg
1 1/2 cups milk
1 teaspoon cinnamon
1 1/2 cups heavy cream
1/2 teaspoon ground gloves
3/4 cup pumpkin puree
2 tablespoons butter
RECIPE.
1. Preheat oven to 350 degrees. 2. Grease 12x9x2 baking dish. 3. Dry bread cubes on cookie sheet in oven 10-15 min. Place bread cubes in baking dish. In large bowl whisk together all pudding ingredients expect butter. Pour over bread cubes. Let sit for 10 minutes, until bread is fully soaked. Dab top with butter. 4. Bakes 40-50 minutes. (Pudding should be set in the center, not dry). 5. Serve with fresh whipped cream if desired.
~ Donna Bigby
53
P U M P K I N D R E A M C A K E
D e s s e r t s
P U M P K I N
D R E A M
C A K E
INGREDIENTS. OVEN
FRUITS
EGGS
DAIRY
3 cups all-purpose flour
3/4 cup unsalted butter, softened
1 tablespoon pumpkin pie spice (optional)
3 tablespoons pure maple syrup
1 1/2 teaspoons baking soda
2 teaspoons vanilla extract
1/2 teaspoon salt
2 teaspoons cinnamon
3/4 cup unsalted butter, softened
6 cups powdered sugar
2 cups granulated sugar 3 large eggs 1 tablespoon vanilla extract 1 (15 ounce) can pumpkin 1/4 cup vegetable oil 1 cup milk 12 ounces (1 1/2 packages) cream cheese, softened
RECIPE.
1. Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.
54
CHEESE
“
Best pumpkin cake you will ever eat! Three big
layers of super moist pumpkin spiced cake, made completely from scratch, frosted with a sweet cinnamon maple cream cheese icing!
”
~ Raghda Henthorne
2. In a medium bowl, mix flour, pumpkin pie spice, baking soda and salt. Set aside.
5. For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.
3. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.
6. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.
4. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)
7. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.
C H O C O L A T E
C R O W N
C A K E
C H O C O L A T E C R O W N C A K E
D e s s e r t s
INGREDIENTS. STOVE
CHILL
NUTS
EGGS
DAIRY
5 egg yolks, beaten 1/2 cup sugar 1/2 cup milk 2 squares bitter baking chocolate 1 teaspoon vanilla 1/2 cup butter (room temperature) 1/2 cup powdered sugar 5 egg whites 4 packages of 8 double ladyfingers (no filling) 1/2 pint heavy cream (whipped) Toasted sliced almonds and shaved chocolate for decoration
“
If you need an elegant company dessert, this is
it! Beautiful in presentation and just as delicious. Easy to assemble and always a hit with guests. This recipe was given to me by a fellow teacher at Bendwood Elementary in the early 1970’s. It serves 10-12. ~ Mary Summers
”
RECIPE.
1. Beat together the egg yolks, sugar and milk. 2. Cook the egg yolks, sugar, milk and bitter chocolate in a heavy saucepan over low heat until very thick. Cool. 3. Add the vanilla. 4. Cream the butter with the powdered sugar. Add to the chocolate mixture. 5. Beat the egg whites until peaks form. Fold gently into the chocolate mixture.
6. Arrange the ladyfingers around the sides of a 9” round spring-form pan. Layer them on the bottom also. 7. Alternate chocolate mixture with layers of ladyfingers (3 layers of ladyfingers and 3 layers of chocolate). 8. Refrigerate overnight. Before serving, Frost top of cake with whipped cream and decorate with toasted sliced almonds and shaved chocolate.
55
Cocktail 56
L I M O N C E L L O
C o c k t a i l s
L I M O N C E L L O INGREDIENTS. FRUITS
750 ml bottles of pure grain alcohol (Everclear)
1.5 ml total
Zest of 17 large lemons (yellow only, don’t go down to the
white pith)
3 1/2 cups white sugar 5 cups filtered water
RECIPE.
“
This is such a fun “group” project!
And the end result makes for terrific gifts. While you are waiting for it to be ready, be on the lookout for some great bottles. Etsy has some really cute labels as well. Have fun, and enjoy! It is perfect for a hot Houston summer evening.
1. Run the Everclear through a Brita water filter 4 times (it will make a HUGE difference in your final product)
”
~ B e t sy Va n d e r b r o u k
2. Zest lemons, reserve juice for another purpose. Put zest and filtered Everclear in a glass gallon jar with a lid, and let sit, in a dark place for 45 days. 3. After 45 days, filter through a coffee filter 4 times. (again, it does make a difference!) 4. Mix sugar and water, and boil for 5 minutes. Let cool completely, and them mix with Everclear/lemon mixture. 5. Cover, and let sit for another 45 days in a dark place. 6. At end of 45 days, filter 3 times through the coffee filter. 7. Bottle, and store in the freezer before serving.
57
Pet Treat 58
t
S n a c k s
P U M P K I N P E A N U T B U T T E R D O G B I S C U I T S INGREDIENTS. OVEN
NUTS
FRUITS
P U M P K I N P E A N U T B U T T E R D O G B I S C U I T S
P u p p y
EGGS
2 ½ cups whole wheat flour
2 tablespoons peanut butter
2 eggs
½ teaspoon salt
½ cup canned pumpkin
½ teaspoon ground cinnamon
RECIPE.
1. Preheat oven to 350 degrees. 2. Whisk together flour, eggs, pumpkin, peanut butter, salt and cinnamon in a bowl. Add water as needed to help make the dough workable. The dough should be dry and stiff. Roll the dough into a ½ inch thick roll out. You can use cookie cutter for shapes or cut them into ½ inch pieces. 3. For a chunkier treat, you can use different mix-ins such as bacon, dried blueberries or apples, or oats. 4. Bake in a preheated oven until hard, usually around 40 minutes.
~ Vickie Driscoll
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“
When someone cooks for you, they are saying something. They are telling you about themselves: where they come from, who they are, what makes them happy. ~ Anthony Bourdain
”