30 minute read
Entrees & Main Dishes
Service Days and Retreats
Service Program
The mission of the Academy of Notre Dame de Namur includes inspiration to live the prophetic nature of the gospel with a passion for justice and love for the poor. This is the heart of the Academy’s service program, where our students are encouraged to go into the world and encounter the most vulnerable. St. Julie Billiart’s vision was to educate women with hearts as wide as the world. Encountering others in service and reflection is just one way that we uphold her vision today.
We believe that individuals have an inherent responsibility to embrace the ideals of service and stewardship, and that the unique gifts of each individual, nurtured and celebrated, serve the community and the world. It is in this spirit that we encourage our students to find causes and organizations for which they are passionate and dedicate their time to advancing the work of these organizations.
Goals
1. Identify, analyze and act on systems of injustice.
To be women inspired to create change, we need to understand the systems of injustice in the world. The only way to begin to understand these systems is to go into them. We know that the work we do now through our service may not solve systemic problems, but serve as a beginning to addressing them. We will continue to reflect and learn, working with those who experience injustice to create a more just world.
2. Share our resources with our community.
As a Catholic institution that is fortunate to have many resources and talents, it is our obligation to share them with others. We are called to give our time and talents to our neighbors in the greater Philadelphia area and across the world.
3. Form honorable and compassionate global citizens.
Through encounters with difference, we grow in empathy and compassion. Service requires us to put our own needs aside and focus on others. If we continue this practice, we will grow to be women informed about the world and committed to its future.
“Good will alone is not enough; it must also be put into practice.” - St. Julie Billiart
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Mapo Tofu
Ingredients:
• 300 grams (approx 10 1/2 oz) tofu • 100 grams (approx 3 1/2 oz) pork filling • 1 scallion • 1 small piece of ginger • 6 cloves of garlic • 1 tbsp Chinese pepper • Appropriate amount of starch • 2 dried chilis
Seasoning:
• 30 grams (2 tbsp) cooking oil • 1 tbsp sesame oil • 1/2 tbsp soy sauce • 1 tbsp bean paste • 2 tsp sugar
Directions:
• Dice tofu, then finely chop scallion, ginger, garlic and dried chili for use. • Put the oil in the pot to heat up, first sauté the chopped chives, ginger, garlic, dried chili and bean paste, then add the pork stuffing and fry until cooked. • Add appropriate amounts of water, add tofu, soy sauce, sugar and cook for 3 minutes after boiling. • Thicken the starch with water and put it in the dish. • Heat the sesame oil, sauté the pepper, and pour the pepper oil on the tofu.
45 Entrées & Main Dishes
Red Snapper or Hogfish in Roasted Red Pepper and Lime Sauce
Growing up in Florida, it’s hard not to embrace the culture and lifestyle of the Florida Keys. It was our home away from home for many years, and I still listen to island music when I’m missing my family, or when it’s 20°F outside in the middle winter and I feel the need to be on the Islands again. They are always calling my name.
Ingredients:
• Extra virgin olive oil • 1 large Snapper or Hogfish fillet • 1 roasted red pepper (fresh or jarred), chopped • Juice of 1 lime, plus lime zest • 2 small links andouille sausage, chopped • 2-3 tbsp butter • ½ cup heavy cream • ¼ cup white wine • 1 small onion, chopped • 1-2 cloves garlic, crushed • Pinch of nutmeg • Pre-seasoned fish breading or seasoned flour (with Cajun seasoning), egg wash, and cornmeal • Oil for frying
Contributor: Kyle Longstreth, Mrs. Alvarez’s Dad
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Directions:
To make the sauce: • Sauté sausage over medium heat. Remove from the pan with a slotted spoon. • Sauté the onion and garlic in the same pan, using the oils from the sausage. • Add wine to deglaze the pan. Simmer until reduced by half. • Add butter, cream, lime zest, red pepper, nutmeg and sausage to the pan.
Simmer until reduced by half.
To cook the fish: If using flour/egg wash/cornmeal• Put flour and 1 tbsp of Cajun seasoning in a shallow dish. • Slightly beat an egg in another shallow dish. Add a splash or two of water and mix. • Put cornmeal and 1-2 tbsp of Cajun seasoning in a 3rd shallow dish. • Heat oil in a separate skillet over medium-high heat until hot (but not smoking). • Dip the fillet in the flour mixture, lightly coating it. • Dip the floured fillet in the egg wash mixture. • Dip the floured/egged fillet in the seasoned cornmeal. • Place fillet, skin side down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 4-5 minutes.
Flip and cook until opaque throughout, 2-3 minutes more.
If using preseasoned breading for fish: • Heat oil in a skillet over medium-high heat until hot (but not smoking). • Put the bread crumbs in a shallow dish. Dip the fillet in the crumbs, making sure it’s covered. • Place fillet, skin side down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 4-5 minutes.
Flip and cook until opaque throughout, 2-3 minutes more.
Serve the fish on top of the sauce, with extra on the side.
47 Entrées & Main Dishes
Empanadas Spanish V Students: researched and translated
Ingredients:
• ½ cup shortening • 2 onions, chopped • 1 pound lean ground beef • 2 teaspoons Hungarian sweet paprika • ¾ teaspoon hot paprika • ½ teaspoon crushed red pepper flakes • 1 teaspoon ground cumin • 1 tablespoon distilled white vinegar • ¼ cup raisins • ½ cup pitted green olives, chopped • 2 hard-cooked eggs, chopped • Salt to taste • 1 (17.5 ounce) package frozen puff pastry sheets, thawed
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Directions:
• In a sauté pan, melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste. • Spread the meat on a sieve and pour boiling water on it for partial cooking.
Allow meat to cool. Place meat in a dish, add salt to taste, then add cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden. • Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg.
Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy. • Preheat oven to 350°F (180°C). Place empanadas on a parchment paperlined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.
49 Entrées & Main Dishes
Chicken Kara-age
This recipe was originated by Fukue Toyozato, teacher of Japanese cooking in adult classes held at Plymouth Whitemarsh High School and Abington High School. My family and I frequently make this dish and enjoy it very much!
Kara-age’s original meaning is “Chinese frying.” But kara also means “empty” (without batter), so it is thought of as meaning “dry frying.” The food to be pan-fried or deep-fried is dusted or dredged in flour or in cornstarch.
Ingredients:
• 2 lb of skinless chicken breast (cut in bite sizes) • 1 cup of flour • 1 tablespoon of roasted sesame seeds • 1 cup of special marinade sauce (see below) • 2½ cups of safflower oil
Marinade (Combine ingredients below into a medium mixing bowl.):
• ¼ cup of soy sauce • ¼ cup of sake wine • ¼ cup of fine brown sugar • ¼ cup of water • 1 pack (0.175 oz) of dashinomoto seasoning • 1 clove garlic, grated • 1 tablespoon fresh ginger, grated • 2-3 shiso leaves (optional) sliced into thin strips
Garnish:
• Shredded cabbage • Sliced cucumbers
Servings: 4
Directions:
• Slice the chicken, then marinate it in the sauce with sesame seeds for at least 15 minutes. • Drain and dust the chicken with flour. • Heat the safflower oil in a wok or deep frying pan to 320°F and place the chicken into the pan. • Turn the chicken over a few times, then turn up the heat to 350°F. • Cook the chicken until it becomes golden brown. • Place the cooked chicken on paper towels. • Put garnish of shredded cabbage and sliced cucumbers on serving dishes. • Place the cooked chicken with the garnish.
Contributor: Ms. Stephanie Smith
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South Louisiana Red Beans & Rice
Ingredients:
• 1 pound red kidney beans • 1 ham hock (smoked) • 1 pound andouille sausage • 1 large onion, finely chopped • 3 celery stalks, finely chopped • 1 green bell pepper, finely chopped • 2 garlic cloves, minced • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1 teaspoon paprika • 1 teaspoon cayenne • 3 bay leaves • Rice
Servings: 8
Directions:
• Wash and pick over the beans. • Soak overnight. • Cook onion, celery, bell pepper, garlic, and andouille until slightly browned. • Add beans and the water in which they have been soaked, then add ham hock.
Add more water to cover. • Add garlic powder, onion powder, paprika, cayenne, and bay leaves. • Cook slowly for several hours, until the mixture thickens. • Serve over rice.
51 Entrées & Main Dishes
Sauerbraten
Ingredients:
• Sauerbraten • Carrots • Onion • Garlic • Rosemary • Thyme • Gingersnaps
Directions:
• Make the marinade: start by chopping carrots, onion, garlic, and leeks and throwing them in a large dutch oven with some fresh rosemary and thyme. Then add red wine and vinegar and stir everything together. Bring it to a boil and cook for 10 minutes, then remove it from the heat and let it cool completely. • Nestle the meat in the marinade and refrigerate for AT
LEAST 48 hours and up to 1 week. Be sure to turn the meat over in the marinade once a day so it absorbs the flavor and tenderizes on all sides if it isn’t submerged in the marinade.
Be warned, the meat may look quite unappealing from the color of the marinade, but it will brown up beautifully once it is cooked. • When ready to cook, remove the meat from the marinade and pat dry with paper towels. Transfer the marinade to a bowl and reserve. • Heat a little oil in a pan or dutch oven over high heat and sear the meat on all sides, cooking without moving for about 2 minutes per side. • Return the marinade to the dutch oven with the seared meat, then bring to a boil over high heat. Cover and reduce the heat to a medium-low. • Simmer for 2 to 2 1/2 hours until the meat is tender.
Remove the sauerbraten to a cutting board to rest for 10 minutes. • Meanwhile, strain the cooking juices, reserving the liquids and discarding the solids. Return the strained liquid to the dutch oven and sprinkle with crushed gingersnaps, stirring and cooking over medium-low heat for 10 minutes until thickened to a nice gravy. • Slice the meat and serve with the sauce spooned over the top.
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Ropa Vieja (slow cooker)
This recipe originally appeared on the website “Slow Cooker: magic in every pot.”
Although the name (which means “old clothes” in Spanish) leaves much to be desired, it’s a meal I can’t get enough of. This slow cooker version tastes just as yummy as the original stovetop one, but is much easier to make.
Ingredients:
• 3 lbs flank steak (or something equivalent that shreds in a slow cooker) • 1 cup beef broth • 6 oz can tomato paste • 14 oz can petite diced tomatoes • 1 ½ tsp salt • ¼ tsp pepper • 1 tsp oregano • 1 tsp cumin • ½ tsp turmeric • 1 tbsp apple cider vinegar • 1 small white onion, diced • 2 bell peppers (red and/or green), diced • 1 cup Spanish olives (I like the ones stuffed with pimentos) • 3 whole garlic cloves, peeled • White rice
Directions:
• Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric, and apple cider vinegar to the slow cooker. Stir. • Add the flank steak and flip it around in the sauce to coat it. • Add the bell peppers, onion, olives and garlic cloves. Mix those items together to combine on top of the meat. • Cover and cook on LOW for 9 hours or
HIGH for 5 hours, without opening the lid during cooking time. • Shred the meat right in the slow cooker. • Serve with white rice.
Enjoy!
53 Entrées & Main Dishes
Risotto with Tomato and Basil
**How to grate tomatoes: Cut the tomato in half at the equator. Cradle it with the skin against the palm of your hand and the flat side against the box grater and rub up and down on the coarse side of the grater. The skin will protect your hand.
Ingredients:
• 4-5 cups vegetable stock or broth • 1 1/2 tbsp extra virgin olive oil • 1/3 cup onion, finely diced • 2 cloves garlic, minced • 10 oz tomatoes, **grated (about 2 medium tomatoes) • 5 oz tomatoes, diced, about 1/2 cup • Pinch sugar • 1 cup Arborio rice, or
Carnaroli • 1/3 cup dry white wine • Salt and freshly ground pepper to taste • 1/4 cup fresh basil, slivered • 1/4 cup Parmesan cheese, grated
Directions:
• Heat the stock: Pour vegetable stock/broth into a medium saucepan and bring to a simmer over low heat. Taste stock and add some salt and pepper, as needed, to season well. Have a ladle handy. • In a large skillet, heat the olive oil over medium heat.
Add the onion and a bit of salt and cook, stirring, until onion is softened, 4-5 minutes. Add the rice and garlic and cook, stirring, for about 1 minute. Add the grated tomatoes, a pinch of sugar and a bit of salt and cook, stirring often, until the tomatoes have cooked down a bit and coated the rice, about 7-8 minutes.
Add the wine and cook, stirring, until the wine has evaporated. • Begin adding the stock, one ladleful at a time and cook, stirring regularly, until the stock is absorbed, before adding another ladleful. Repeat until all you only have about 1 ladleful of stock left. Taste the rice to ensure it is cooked through but still chewy.
If not, add additional stock or warm water as needed, to finish cooking. • Spoon in the final ladle of stock, the diced tomatoes, half the Parmesan and half the basil. Stir and cook about 1 minute. Remove from heat. Taste and add seasoning with salt and pepper, as needed. • Serve warm, garnished with remaining Parmesan and basil.
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Quiche Lorraine
Ingredients:
• 6 strips bacon • 1 small thinly sliced onion • 1 cup Gruyere or Swiss cheese (cut into ¼ inch cubes) • ¼ cup grated Parmesan cheese • 3 large eggs slightly beaten • 2 cups cream or 1 cup milk and 1 cup heavy cream • ½ teaspoon salt • ⅛ teaspoon nutmeg • ⅛ teaspoon white pepper • 1 pie shell
Directions:
• Fry the bacon until crisp. • Remove from the pan, pour off most of the grease and sauté the onions in the remainder until transparent. • Use a partially baked pie shell baked in a 450°F oven for 5 min. then cooled. • Crumble the bacon. Spread bacon, onion and cheeses over the bottom of the pie shell. • Combine eggs, cream, salt, nutmeg and pepper and pour over the cheeses. • Bake 15 minutes at 450°F, then reduce to 350°F for 15 minutes or until a knife inserted in the center comes out clean.
55 Entrées & Main Dishes
Green Chile Chicken Tamales
Ingredients:
Filling:
• 1 (8-ounce) package dried corn husks • 1 pound tomatillos, husked, rinsed • 4 (3-inch-long) serrano chiles, stemmed, chopped • 4 large garlic cloves, chopped • 1 1/2 tablespoons olive oil • 2 cups low-salt chicken broth • 4 cups (packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken) • 2/3 cup chopped fresh cilantro
Dough:
• 1 1/3 cups lard or solid vegetable shortening • 1 1/2 teaspoons salt (omit if masa mixture contains salt) • 1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder) • 4 cups freshly ground masa dough for tamales (34-36 ounces), or make masa dough with 3 1/2 cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2 1/4 cups warm water • 2 cups (about) low-salt chicken broth
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Directions:
For filling: • Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day. • Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes.
Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
For dough: • Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy.
Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften. • Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inchwide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket.
Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them. • Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)
57 Entrées & Main Dishes
Polenta in Bianco
Ingredients:
• 5 cups water • 1 ½ cup polenta yellow cornmeal • 1lb. Italian sausage • Grated Romano or Parmesan cheese • Black pepper
Contributor: Rosemary Guarino
Directions:
• Take the sausage meat out of the casing. • Break into small pieces in a pan over low heat. • Cook until brown. • Bring 3 cups of water to a boil. Mix 2 cups of the water with the cornmeal and add to the boiling water. • Continue cooking, stirring constantly, until the mixture thickens. • Cover. Lower heat to simmer and cook for 10 minutes. • Place a one-inch layer of polenta on a plate and top with sausage meat, plenty of cheese and black pepper to taste.
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Pineapple Cheese Bake
A family recipe that we always have at Thanksgiving.
Ingredients:
• 1 large can pineapple tidbits (or similar amount of chopped fresh pineapple) • 4 tablespoons pineapple juice • 3 tablespoons flour • ¾ cup sugar • 1 cup cheddar cheese • 1 stick butter • 1 tube (around 40) crushed Ritz crackers
Contributor:
Mrs. Patricia D’Andrea
Directions:
• Drain juice from the can of pineapple and save. • Place pineapple in one layer in a flat dish. • Mix together the 4 tbsp of juice, 3 tbsp flour, and ¾ cup sugar. The mixture should be thick, but pourable - add more juice if needed. • Pour mixture over the pineapple. • Sprinkle the cheddar cheese on top. • Melt the butter and mix the crushed crackers into it. • Spread over the pineapples and cheese. • Bake at 350°F for 30 minutes or until brown.
59 Entrées & Main Dishes
Pasta with Tomatoes and Lemon
Ingredients:
• 16 ounces angel hair pasta, or pasta of your choice • 2 cups ripe tomatoes, diced (approx 4 small or 2 large tomatoes) • 1 teaspoon lemon zest • Juice of 1 large lemon, or more if you like things lemony • 2 tablespoons capers (no juice from the jar) • 3 cloves garlic, peeled and minced • 1/4 cup extra virgin olive oil • Sea salt, to taste • Red peppers flakes, (optional) to taste
Contributor: Linda Spiker
Directions:
• Place large pot of water on cook top to boil (follow package instructions for cooking pasta). • Prepare all ingredients while waiting for water to boil. • Place diced tomatoes on paper towels to absorb extra juice, then place tomatoes in a large bowl, set aside. • Combine olive oil, minced garlic, lemon zest, lemon juice, capers and a pinch of sea salt in a small dish, then whisk. • After all ingredients are prepared, add pasta to boiling water. • When pasta is al dente, strain and pour over tomatoes. Drizzle with olive oil mixture and toss till thoroughly combined. Sprinkle with Parmesan (optional), sea salt and red pepper flakes if desired. If you need a little more olive oil, add it! Serve.
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Creamy Lemon Rice
Ingredients:
• ½ cup butter (1 stick) • 2 cups long grain rice • Grated zest of 2 lemons • 3 cups boiling chicken broth • 1 teaspoon salt • 2 tablespoons fresh lemon juice (can come from the lemons used for zesting) • 1 cup heavy cream (may be eliminated if desired) • Freshly ground pepper
Directions:
• Melt the butter in a saucepan on low heat. • Stir in the rice and lemon zest. • Cook over medium heat, stirring until rice is opaque (about 5 minutes). • Add broth and salt. Cover and simmer for 20 minutes or until liquid is absorbed. • Stir in lemon juice and cream. Cook until cream is absorbed (about 5 minutes).
Servings: 8
61 Entrées & Main Dishes
Empanadas
Ingredients:
Filling:
• 1 tablespoon vegetable oil • ½ cup onion, chopped • 2 cloves of garlic • ½ teaspoon powdered cayenne pepper • ¼ teaspoon pepper • ¼ teaspoon oregano • Salt to taste • 1 package of mushrooms • 62 grams of goat cheese
In a large pan, heat vegetable oil, then add onions, garlic and spices and sauté. Add mushrooms, brown lightly.
Dough for empanadas:
• 4 ½ cups of flour • 2 ¼ teaspoons baking powder • 1 ½ tablespoons powdered whole milk • ½ an egg • ½ cup of butter, melted (1 stick) • ½ cup very hot water (almost boiling) • ½ teaspoon salt • ½ cup white wine
Servings: 12-15 medium-sized empanadas
Contributor:
Marina Ruiz ND Class of 2017
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Directions:
• Sift dry ingredients together and make volcano on a flat surface (counter, large cutting board). Make a crater in the center, then place raw ½ an egg in crater. • Pour melted butter into crater and begin to mix with hands. • Slowly add the “salmuera.” Salmuera: boiling water with salt, let it cool just a little before pouring so you don’t burn yourself!
Keep mixing with your hands. • Also add 1/2 cup white wine then continue to knead until you get a doughy consistency. It should stop sticking to your hands, but not be crumbly/fall apart. If it is too dry, add a little more hot water. If it is too sticky, add a little more flour. • Prepare dough quickly and don’t let it get cold; make small balls, wrap in cloth towel and let them sit over boiling water to keep warm.
To assemble and cook empanadas: • Preheat oven to about 350-375°F. Grease a baking pan generously with vegetable oil and flour. Put a little flour on the counter or cutting board that you will use for rolling dough. Flatten out dough with a rolling pin. Cut a circle in dough (approx. a little larger than a DVD) and put in the center a scoop of pino meat mix, a few egg and olive slices OR scoop of mushroom mix and a piece of goat cheese. Moisten edge of dough with water, fold over, and pinch edges shut. • In a small bowl, mix 1 egg yolk and a splash of milk. Baste the outside of the empanadas with egg/milk mix and punch a couple of small holes in the dough with a knife or toothpick. Bake for about 10 minutes or until golden brown.
63 Entrées & Main Dishes
Family Coq Au Vin Recipe
Ingredients:
• 3 tablespoons olive oil, divided • 4 ounces diced pancetta (or bacon) • 8 bone-in, skin-on chicken thighs (about 4 pounds), trim the excess skin (see note below) • Salt • Freshly ground black pepper • 1 yellow onion, roughly chopped • 4 garlic cloves, roughly chopped • ¼ cup Cognac • 2 ½ cups red wine, (Burgundy or Pinot Noir) • 2 ½ cups chicken broth • 1 ½ tablespoons tomato paste • 2 teaspoons balsamic vinegar • 1 ½ teaspoons sugar • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) • 1 bay leaf • 3 large carrots, peeled and cut into ½ inch chunks on the bias • 4 tablespoons unsalted butter, softened • 4 tablespoons flour
Servings: 6 Prep Time: 30 Minutes Cook Time: 1 Hour 40 Minutes Total Time: 2 Hours 10 Minutes
Contributor: Mrs. Nora Moffat (Jacquette)
Directions:
• Heat 1 tablespoon of the oil in a large
Dutch oven over medium heat. • Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate, leaving the fat in the pan. • Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper.
Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). • Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat. • Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. • Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. • Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. • Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.
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Directions (cont.):
• Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through. • While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. • Add the mushrooms and ¼ teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside. • Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside. • Using a slotted spoon, transfer the cooked chicken to a plate. • Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you’d like the sauce a little thicker. Fish out and discard the bay leaf. • Using a fork and knife, pull the skin off of the chicken and discard. • Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary, then serve.
Notes: Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stove top before serving. (For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add before serving.)
Freezing Instructions: This can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stove top over medium-low heat until hot.
Note: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat.
65 Entrées & Main Dishes
Paneer Tikka Masala Restaurant-Style
Ingredients:
• 1-2 cups paneer tikka cubes • 1 large onion, minced • 2 tomatoes, pureed • 1 tbsp tomato paste (or 1 pureed tomato) • 1 tsp coriander powder • 1/2 tsp cumin seeds • 1/4 tsp turmeric powder • 1 tsp red chilli powder • 1 tsp minced ginger • 1/2 tsp crushed garlic • 1 tbsp dried fenugreek leaves • 1/2 cup cream • Salt to taste • Ginger slivers for garnish • Coriander leaves for garnish (optional) • 1 tsp tandoori masala • 1 tbsp oil • ¼ tsp Kasuri methi
Directions:
• Heat oil in a pan and add the cumin seeds.
When they sizzle and turn aromatic (5-10 seconds), add the minced onion. • When the onions begin to turn dark brown, add the ginger and garlic. Sauté for 10 seconds. • Add all the spice powders - red chili powder, turmeric powder, coriander powder, and some salt. Fry for 20 seconds until the mixture turns fragrant. Take care not to burn the spice powders by keeping the flame at medium-low. • Now add the tomato paste and pureed tomatoes along with 1/2 to 1 cup water. Mix well and cook on low flame until the mixture thickens - about 3-4 minutes. • Add the Kasuri methi and the cream. Mix well, keep flame on low, and heat through. Don’t boil the mixture for more than 5 seconds or so (the difference in color of the gravy is due to lighting, not the Kasuri methi!). • Finally add the paneer pieces, tandoori masala, coriander leaves (if using) and more salt if required and mix well. Once the gravy and the paneer are heated through, remove it from the fire. You can add whatever vegetables you used for the paneer tikka to the gravy, too. Adding a red bell pepper is optional. • Garnish with ginger slivers before serving.
Paneer Tikka Masala goes great with tawa naan and roti or just rice.
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Baba’s Borscht
Ingredients:
• 1 bunch beets (peeled, halved, and sliced) • 1 ½ cup diced or chopped celery • 1 ½ cup diced or chopped carrots • 1 ½ cup halved/sliced or chopped potatoes (depending on how big you want them in your soup) • 1 sliced cabbage • 1 bay leaf • Garlic (optional) • 1 diced onion (optional) • Red wine vinegar • Salt and pepper to taste
Direction:
• In a large pot, cook cut beets for 20 minutes (with water to cover). • Add remaining vegetables, bay leaf, salt, pepper, and mix thoroughly. • Simmer until beets and carrots are tender or until done (around 2 to 2 ½ hours). • Add garlic and red wine vinegar when done.
67 Entrées & Main Dishes
Fettucine with Pesto
Originally published as a submission by Dorothy DiGiallorenzo in the Women’s Auxiliary of the Sons of Italy cookbook entitled A Taste of Italy - A Collection of Favorite Italian Recipes.
Ingredients:
• 1 cup fresh basil leaves • ½ tsp salt • ¼ tsp black pepper • 2 cloves garlic • 1 tbsp pine nuts or walnuts (optional) • ½ cup olive oil • ¼ cup grated Romano cheese • 2-3 tbsp butter • 1 lb fettuccine
Contributor:
Mrs. Rosemary Guarino
Directions:
• Wash the basil, stripped from stems.
In blender, add the basil, salt, pepper, garlic, nuts and oil. • Blend at high speed, turning the blender off and on. Push the ingredients down with a rubber spatula. • Blend until smooth. If it seems too thick, add more oil. • Transfer the sauce to a bowl and add the cheese. • Mix the sauce into the hot, drained fettuccine which has been tossed first with the butter.
Entrées & Main Dishes
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