Monday
May212012

Sausage Pinwheels

4 T. baking powder
½ T. salt
1 C. milk
1 C. plain flour
3 T. shortening
1 LB. Highly seasoned sausage
 
Sift dry ingredients together, cut in shortening. Make a well in center of flour mixture. Pour in milk and mix lightly with spoon, keeping dough as soft as can be handled. Turn out on board and knead 1 minute. Roll dough to thickness of cookies; spread with sausage. Roll up as for jellyroll. Wrap in waxed paper and chill for several hours. Bake 25-30 minutes
at 325.
Makes about 40 pinwheels.
Monday
May212012

Shrimp Longhis (Video)

Garlic Toast
 
2 cloves garlic, minced
2 tablespoons butter
2 pieces of crusty Italian or French bread
  
Preheat broiler. Sauté garlic in butter for 2 or 3 minutes. Dip bread into garlic butter and place under the broiler until lightly browned. Put garlic toast on a serving platter.
  
Shrimp
 
12 large shrimp (1 pond), rinsed, peeled and deveined
1/4 cup all-purpose floor
3 tablespoons butter
1 tablespoon olive oil
1 cup wine
1 ounce lemon juice
4 to 6 tablespoons cold butter, cut into chunks
1/2 tomato, cut into medium dice
1/4 cup chopped basil
  
Dredge shrimp in flour to lightly coat them, shaking off any excess flour, in a sauté pan, combine butter and olive oil over medium heat. When the butter is foamy, add the shrimp to the pan and sauté for 3 to 5 minutes, until shrimp is cooked. Remove shrimp from the pan and pour out any excess butter. Return the pan to medium hear and deglaze with the white wine; reduce for 2 or 3 minutes and then add the lemon juice. Reduce liquid by half (approximately 3 minutes), Then stir in 3 tablespoons cold butter chunks. Add more butter to the sauce 1 table spoon at a time until the sauce becomes emulsified. The sauce should not be thick but just coat the back of a spoon. Add tomato and basil. Return the shrimp to the pan for 30 seconds and toss.  Put shrimp on the garlic toast and pour over the sauce.

Garlic Toast2 cloves garlic, minced2 tablespoons butter2 pieces of crusty Italian or French bread  Preheat broiler. Sauté garlic in butter for 2 or 3 minutes. Dip bread into garlic butter and place under the broiler until lightly browned. Put garlic toast on a serving platter.  Shrimp12 large shrimp (1 pond), rinsed, peeled and deveined1/4 cup all-purpose floor3 tablespoons butter1 tablespoon olive oil1 cup wine1 ounce lemon juice4 to 6 tablespoons cold butter, cut into chunks1/2 tomato, cut into medium dice1/4 cup chopped basil  Dredge shrimp in flour to lightly coat them, shaking off any excess flour, in a sauté pan, combine butter and olive oil over medium heat. When the butter is foamy, add the shrimp to the pan and sauté for 3 to 5 minutes, until shrimp is cooked. Remove shrimp from the pan and pour out any excess butter. Return the pan to medium hear and deglaze with the white wine; reduce for 2 or 3 minutes and then add the lemon juice. Reduce liquid by half (approximately 3 minutes), Then stir in 3 tablespoons cold butter chunks. Add more butter to the sauce 1 table spoon at a time until the sauce becomes emulsified. The sauce should not be thick but just coat the back of a spoon. Add tomato and basil. Return the shrimp to the pan for 30 seconds and toss.  Put shrimp on the garlic toast and pour over the sauce.

Monday
May212012

Squash Casserole (Video)

1 pound yellow squash, chopped
1 medium onion, chopped
¼ cup butter or margarine
2 cups (8 ounces) shredded Cheddar cheese, divided
2 cups round buttery cracker crumbs, divided
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
3 large eggs, lightly beaten
 
Cook squash and onion in boiling water to cover 5 minutes or until tender; drain and mash. Add butter, 1 ¾ cups cheese, 1 ¾ cups cracker crumbs, milk, salt, and pepper. Stir in eggs. Spoon mixture into a lightly greased 2-quart casserole. Sprinkle with remaining ¼ cup cheese and cracker crumbs. Bake at 350 degrees for 45 minutes.
Yield 6 servings.  
Saturday
Jun022012

Tomato Basil Soup (Video)

¼ stick of butter
¼ cup olive oil
1 cup chopped onion 
4 cloves garlic, minced
2  28-ounce cans of diced tomatoes 
1 cup chicken stock 
Salt and pepper to taste (about 1 tsp of each)
1 tablespoon sugar
½  cup chopped basil or prepared pesto (can use 2 tablespoons dried basil)  
½ to 1 cup of cream (for cream of tomato)
Sourdough garlic croutons (optional)
 
Melt butter with olive oil in deep pot and sauté onion and garlic until transparent.  Add tomatoes, chicken stock and seasonings.  Simmer uncovered for 30 minutes.   Add basil and cream toward the end of simmering time (basil tends to get bitter if overcooked).  Whir the soup in a blender if you don't like chunks of tomato and onion.  I usually double the recipe as it keeps well for about a week in the fridge.
 
Sourdough Garlic Croutons:
½ cup olive oil
3 garlic cloves, minced
8 ounces crusty sourdough bread, cut into 1-inch pieces  
 
Preheat oven to 300 degrees.  Mix olive oil with garlic in a large bowl.  Toss bread cubes in olive oil and arrange in a single layer in an oblong cake pan.  Bake until golden, stirring once, about 20 minutes.  Set aside and use to top soup.  A few
Monday
May212012

Tortilla Soup (Video)

3 tablespoons corn or olive oil
2 bay leaves
4 corn tortillas, coarsely chopped
2 quarts chicken stock (4 cans Swanson)
6 cloves garlic, finely chopped
Salt to taste (about 1 teaspoon)
1 tablespoon fresh cilantro
Cayenne Pepper (about 1/2 teaspoon)
1 cup fresh onion puree
1 cooked chicken breast cut into strips
2 cups fresh tomato puree
1 avocado peeled and cubed
1 tablespoon cumin powder
1 cup shredded cheddar cheese
2 teaspoons chili powder
3 tortillas, cut in thin strips
 
Heat oil in large saucepan over medium heat. Sauté tortillas with garlic and cilantro until tortillas are soft. Add onion  and tomato purees and bring to a boil. Add cumin, chili powder, bay leaves, and chicken stock  Bring to a boil again and reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently for 30 minutes. Remove bay leaves. Process in food processor or blender in batches to make a smooth soup. To serve, pour into soup bowls and garnish with chicken breast, avocado, shredded cheese and tortilla strips. Soup can be made a day or two ahead and reheated before serving and garnishing.
 
Note:  I like to buy a rotisserie chicken from the grocery and slice off the chicken for garnishing. This recipe was adapted from a recipe from "The Mansion of Turtle Creek Cookbook".
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