If you love all things bread
this {Pageturner Ecookbook} is for you
75 recipes
Apple bread pudding with Butterscotch Sauce
Apple praline baked brioche challah toast
Apple strudelettes
Asian crab cakes
Asparagus and spinach salad
Baked chicken legs
Baked goat cheese with salad greens
Banana raisin french toast
Best lobster rolls
Bread pudding with vanilla sauce
Breaded Fish Fingers
Breakfast croissants with scrambled eggs
Broccoli cauliflower casserole
Brochettes of salmon
Broiled crab meltaways
Broiled salmon fillets in a horseradish-ginger crust
Brunch strata with crabmeat and asparagus
Butternut squash and caramelized onion flatbread
Calzones
Chestnut stuffing with onion and currant
Chicken croquettes
Chicken fingers
Chicken with coriander
Classic stuffing
Codfish cakes
Corn bread stuffing
Corned beef and slaw sandwich
Croque Monsieur sandwich
Croquette potatoes
Crostini with roasted cranberries and brie cheese
Deviled chicken breasts
Dried tomato and fennel stuffing
Edamame hummus with spiced pita chips
Egg in a hole
Eggs benedict
Flatbread pizzas
French onion soup
French toast
Fried flying fish
Goat cheese and sun-dried tomato toasts
Ham and cheese toast
Healthy baked chicken nuggets
Herb potato and bread stuffing
Italian stuffing with sausage
Lavash
Leek patties
Lemon chicken cutlets
Marinated goat cheese crostini
Oven pork chops
Oven-baked chicken wings
Panzanella salad
Plum pudding
Poached eggs florentine
Quinoa and kale burgers
Rillettes of salmon
Roasted rack of lamb provencale with ratatouille
Rye bread stuffing with sausage apples and bacon
Saffron-infused mussel velouté
Salmon burgers
Salmon burgers with herb aïoli
Sausage and dried cherry stuffing
Sausage stuffing with cranberry and corn
Scrambled eggs with caviar
Smoked salmon bagelettes
Spiced pita chips
Spinach and ricotta naan pizzas
Stuffed boneless turkey with tart cherry gravy
Stuffed salmon fillet
Summer squash skins with garlic bread crumbs
Tomato zucchini pie
Tomatoes provencale
Tomatoes stuffed with goat cheese
Tuna salad sandwiches
Tuscan ribollita soup
Wild rice and chestnut stuffing
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Apple bread pudding with Butterscotch Sauce
Apple praline baked brioche challah toast
Apple strudelettes
Asian crab cakes
Asparagus and spinach salad
Baked chicken legs
Baked goat cheese with salad greens
Banana raisin french toast
Best lobster rolls
Bread pudding with vanilla sauce
Breaded Fish Fingers
Breakfast croissants with scrambled eggs
Broccoli cauliflower casserole
Brochettes of salmon
Broiled crab meltaways
Broiled salmon fillets in a horseradish-ginger crust
Brunch strata with crabmeat and asparagus
Butternut squash and caramelized onion flatbread
Calzones
Chestnut stuffing with onion and currant
Chicken croquettes
Chicken fingers
Chicken with coriander
Classic stuffing
Codfish cakes
Corn bread stuffing
Corned beef and slaw sandwich
Croque Monsieur sandwich
Croquette potatoes
Crostini with roasted cranberries and brie cheese
Deviled chicken breasts
Dried tomato and fennel stuffing
Edamame hummus with spiced pita chips
Egg in a hole
Eggs benedict
Flatbread pizzas
French onion soup
French toast
Fried flying fish
Goat cheese and sun-dried tomato toasts
Ham and cheese toast
Healthy baked chicken nuggets
Herb potato and bread stuffing
Italian stuffing with sausage
Lavash
Leek patties
Lemon chicken cutlets
Marinated goat cheese crostini
Oven pork chops
Oven-baked chicken wings
Panzanella salad
Plum pudding
Poached eggs florentine
Quinoa and kale burgers
Rillettes of salmon
Roasted rack of lamb provencale with ratatouille
Rye bread stuffing with sausage apples and bacon
Saffron-infused mussel velouté
Salmon burgers
Salmon burgers with herb aïoli
Sausage and dried cherry stuffing
Sausage stuffing with cranberry and corn
Scrambled eggs with caviar
Smoked salmon bagelettes
Spiced pita chips
Spinach and ricotta naan pizzas
Stuffed boneless turkey with tart cherry gravy
Stuffed salmon fillet
Summer squash skins with garlic bread crumbs
Tomato zucchini pie
Tomatoes provencale
Tomatoes stuffed with goat cheese
Tuna salad sandwiches
Tuscan ribollita soup
Wild rice and chestnut stuffing
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
A hamburger consists of a cooked patty of ground meat, seafood, or vegetarian foods, usually placed between two slices of a bread roll. Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese, and condiments such as mustard, mayonnaise, ketchup, and relish. There are many types of burgers with significant variations.
Apple bread pudding with Butterscotch Sauce 
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
4 4x4-inch slices firm white bread, crusts trimmed
2 teaspoons butter
2 medium apples, peeled, cored, cut into 1/2-inch wedges
8 tablespoons sugar
1 tablespoon dried currants or raisins
2 cups milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Hot Butterscotch Sauce (Makes 2 ½ cups )
1 cup granulated sugar
3/4 cup corn syrup
1/3 cup butter
1 1/3 cups light cream
1 1/2 teaspoons vanilla Preheat oven to 350 degrees.
Lightly butter 9-inch-square baking dish.
Cut each bread slice into 4 squares with crusts trimmed.
Arrange half of bread squares in single layer in prepared dish.
Melt 2 teaspoons butter in large nonstick skillet over medium heat.
Add apples; sauté 5 minutes.
Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 5 minutes.
Arrange apples atop bread in dish. Sprinkle with currants.
Top with remaining bread slices in single layer.
Bring milk to simmer in small saucepan.
Whisk eggs and remaining 6 tablespoons sugar in medium mixing bowl to blend.
Gradually whisk in hot milk, then vanilla and cinnamon.
Pour over bread and apple mixture.
Place pie dish in roasting pan.
Add enough hot water to roasting pan to come halfway up sides of pie dish.
Bake bread pudding until top is golden and custard is set, about 40 minutes.
Remove from water. Serve warm or at room temperature.
Butterscotch Sauce
In saucepan, bring sugar, syrup and butter to boil; stirring; boil for 3 minutes. Stir in cream and bring back to boil. Remove from heat; add vanilla. Cool to room temperature.
Apple praline baked brioche challah toast
Serves: 6
Preparation time:20 minutes
Cooking time:50 minutes
You may assemble, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
3/4 cup (1½ sticks) unsalted butter, melted
1/2 cup sugar
2/3 cup packed brown sugar
2 cups pecan halves
6 cups cubed egg bread (brioche or challah (1inch cubes)
3 Golden Delicious apples, peeled, cored, and chopped into ½inch pieces
6 large eggs
2 cups whole milk
¼ cup maple syrup
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon 1. Coat two 9inch round (and at least 2½inches deep) pie pans (OR a 9 by 13 inch baking dish) with butter
or nonstick cooking spray.
2. In a medium bowl, mix melted butter, sugar, and brown sugar. Divide butter mixture between prepared
pans and tilt so that it evenly coats the bottom of each pan.
Arrange pecan halves in an attractive pattern
at the bottom of your pans. Cover and refrigerate pans until you're ready to assemble baked French toast.
3. Place bread and apple pieces in a large bowl. In a medium bowl, whisk together eggs, milk, syrup, vanilla,
and cinnamon. Pour egg mixture over bread mixture and stir until all bread and apples are coated.
4. Preheat oven to 350°F. Pour the bread and apple mixture over the pecan praline layer. Bake for 45 to 55
minutes or until golden and puffed. If you used pie pans, allow to rest for 5 minutes before turning out onto
serving platters.
Apple strudelettes
Serves: 8
Preparation time: 30 minutes
Cooking time:20 minutes
1 pound phyllo dough
1/2 cup raisins
3 teaspoons dark rum
3 pounds granny smith apples
1 cup white sugar
1/2 cup light brown sugar
1 cup fine dry bread crumbs
1 stick (4 ounces)butter
1 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1 stick melted unsalted butter (to brush phyllo sheets) Preheat oven to 375 degrees.
Soak raisins in rum. Peel, core and slice apples.
Chop coarsely in food processor. Transfer to mixing bowl.
Combine with sugars.
Brown breadcrumbs in butter, and add to apples with raisins, and half of cinnamon.
Brush a phyllo sheet with butter. Sprinkle with cinnamon.
Cut into 4 strips about 41/2 inch wide.
Place 2 tablespoons of apple mixture on lower left corner.
Enclose phyllo in apple mixture.
Brush melted butter over phyllo. Continue with remaining phyllo and filling.
Bake 10 to 12 minutes or until apples are tender.
Asian crab cakes
Serves: 2
Preparation time: 20 minutes
Cooking time:15 minutes
2 cups lump crabmeat
3 tablespoons minced scallions
2 teaspoons minced fresh ginger
1 tablespoon finely chopped cilantro leaves
1 tablespoon dijon mustard
2 tablespoons oriental sesame oil
1 tablespoon soy sauce
juice of 1 lime
to taste chili oil
2 egg whites, lightly beaten
1/2 cup dry bread crumbs
For sauce:
1/3 cup mayonnaise
1 teaspoon oriental sesame oil
1/2 teaspoon soy sauce
peanut oil for frying
For garnish, sprigs of fresh cilantro Pick over crabmeat to remove any cartilage. put it in a food processor and add 2 tablespoons scallions, the ginger, cilantro, mustard, sesame oil and soy sauce. Pulse about 4 times, just to blend the ingredients without shredding the crabmeat too finely.
Transfer the crabmeat to a bowl and fold in half of the lime juice, the chili oil to taste and the egg whites.
Form the mixture into 8 equal size patties, about 2½ inches in diameter. Lightly coat each patty with bread crumbs, put them on a plate, cover with plastic wrap and refrigerate at least an hour.
Heat a film of the peanut oil in a large nonstick skillet. Sauté the crab cakes over medium-low heat until they are lightly browned on both sides. Serve with the mayonnaise mixture on the side and sprigs of cilantro for garnish.
For the sauce:
Mix the mayonnaise with the remaining lime juice, soy sauce, sesame oil and scallions and set aside.
Asparagus and spinach salad
Serves: 4
Preparation time: 20 minutes
Cooking time:12 minutes
1/2 pound fresh asparagus
4 cups fresh spinach leaves
1 garlic clove, halved
8 slices baguette
For dressing:
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons chicken stock
2 tablespoons canola oil
salt and pepper to taste
Clean and cut the tender part of asparagus into 2-inch pieces.
Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
Dressing:
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
Toss with dressing. Sprinkle toasted bread over salad.
Baked chicken legs
Serves: 6
Preparation time: 15 minutes
Cooking time:25 minutes
6 whole chicken legs
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon butter
1 teaspoon olive oil
1/2 cup fresh bread crumbs
1 teaspoon chopped garlic
1 teaspoon chopped shallots
1 teaspoon chopped parsley
1 teaspoon chopped basil
1 teaspoon chopped tarragon
1/2 cup white wine Preheat oven to 425 degrees.
Sprinkle chicken with salt and pepper. Melt butter and oil in a baking dish. Place chicken legs in dish and turn over to coat with butter and oil. Bake in oven for 20 minutes.
Combine bread crumbs, garlic, shallots and herbs. Turn chicken legs. Sprinkle with bread mixture.
Bake 20 more minutes. Pour wine around chicken. Bake 5 more minutes before serving.
Baked goat cheese with salad greens
Serves: 6
Preparation time: 15 minutes
Cooking time:6 minutes
3 small rounds fresh goat cheese, each about 1/4 pound
2 tablespoons olive oil
1 1/2 cups finely dried bread crumbs
4 large handfuls mesclun or mixed salad greens
1 clove garlic, minced
12 walnut halves
Toasts
VINAIGRETTE:
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Salt and freshly ground pepper Whisk together the oil, and two vinegar. Season to taste with salt and pepper and stir in the minced garlic.
Preheat oven to 400 degrees.
Cut each cheese round horizontally to make 6 rounds.
Place on a plate and drizzle with the olive oil, turning once to lightly coat both sides.
Spread the bread crumbs on a plate. Coat the rounds of goat cheese on both sides with the crumbs and then place well spaced on a baking sheet.
Bake until the cheese rounds are slightly bubbling around the edges, 4-6 minutes.
Drizzle salad greens with the dressing. Toss well and divide the greens evenly among 6 salad plates.
Place a hot cheese round in the center of each mound of greens. Garnish with walnuts and toasts. Serve immediately.
Banana raisin french toast
Serves: 2
Preparation time: 15 minutes
Cooking time:10 minutes
1 ripe banana, peeled
2 teaspoons frozen orange-juice concentrate
4 slices cinnamon-raisin bread
2 large egg whites
1/4 cup skim milk
1/4 cup nonfat or low fat yogurt
1 1/2 tablespoons maple syrup or honey
1 teaspoon butter Mash banana coarsely with a fork. Stir in orange juice concentrate; then spread over 2 slices of bread and top with the remaining 2 slices of bread, forming 2 sandwiches.
In a pie plate, whisk together egg whites and milk; add sandwiches and soak for about 20 seconds. Turn sandwiches over and soak sandwiches for 20 seconds longer. Transfer to a plate. Stir together yogurt and maple syrup or honey. Set aside.
In a nonstick skillet, melt 1/2 teaspoon butter over low heat. With a metal spatula, place the sandwiches in the pan, and cook until the underside is browned. Lift the sandwiches and add the remaining 1/2 teaspoon butter. Turn over and cook until browned.
Serve with sweetened yogurt. Double or triple this recipe depending on the size of your gathering.
Best lobster rolls
Serves: 4
Preparation time:20 minutes
Cooking time:12 minutes
2 lb freshly boiled and shelled lobster. (See how to boil lobsters here)
2 tbsp mayonnaise
1 tbsp lemon juice
1/2 stalk celery very finely chopped
4 toasted brioche buns or hot dog style buns.
Salt
Pepper
chives or tarragon. Boil fresh lobsters, see details below and then take all the meat out of the tail shell, claws, and knuckles. Avoid the frozen version as it can be somewhat chewy.
Wash the celery, and chop it up into small little pieces. Then roughly chop up the lobster meat into bite sized pieces, the chunkier the better.
Mix the chopped lobster meat with the mayonnaise, finely chopped celery, lemon juice, salt and pepper into a bowl and mix thoroughly. Taste the lobster filling and adjust the seasoning as needed.
Get your lobster roll buns ready. Top the rolls/bun with a heaping portion of lobster. Garnish the lobster roll with some freshly chopped chives or tarragon. The lobster rolls are best served immediately, though you can easily make the lobster filling ahead of time and keep it in the fridge for a day or two, then assemble sandwiches as needed.
How long do I boil lobster for?
As a rule of thumb you want the pot to be large enough to completely cover the lobsters with at least 2 inches of water.
In a large Bring the water to a boil and add about 1 tbsp of salt per liter of water, better yet use fresh seawater for best results.
Add the live lobsters to the boiling water and then bring the pot back to a boil as quickly as possible. Reduce the heat to a simmer, and cook the lobsters for 10 to 12 minutes.
As a general rule of thumb you should boil lobster for 7 minutes per pound. This is based on the lobster size though and not the combined total weight. So if you are cooking 1.5 lb lobsters you should simmer them for about 11 minutes, if you are cooking 2 lb lobsters 14 minutes and so on.
Bread pudding with vanilla sauce
Serves: 8
Preparation time: 30 minutes
Cooking time:50 minutes
FOR BREAD PUDDING:
6 cups raisin bread, cubed
4 ounces melted butter
5 eggs
5 cups milk
3/4 cup sugar
1/2 cup raisins
1 teaspoon vanilla
FOR VANILLA SAUCE:
1/2 cup heavy cream
1/4 cup sugar
2 egg yolks
1 tablespoon flour
1/4 teaspoon vanilla
2 scoops vanilla ice cream BREAD PUDDING
Cut bread slices into one inch squares and toast in a hot oven. Place in the bottom of a casserole dish and drizzle with melted butter. Combine remaining ingredients and pour over bread. Bake at 350
degrees until custard is firm, approximately 45 minutes.
VANILLA SAUCE:
Combine cream and sugar in a two quart saucepan and bring just to a boil. Remove from heat. In a mixing bowl, beat egg yolks, flour, vanilla and salt; stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Cook, stirring constantly until just thickened. Remove from heat and add ice cream, stirring until melted. Strain. Serve with Bread Pudding.
Breaded Fish Fingers
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
4 white fish fillets, cod, halibut,tilapia, perch or basa fish fillets (about 6 oz/175 g each)
1/3 cup (75 mL) light mayonnaise
3/4 cup (175 mL) dry bread crumbs or panko
1 tbsp (15 mL) minced fresh parsley
1-1/2 tsp (7 mL) Cajun seasoning
garnis: lemon wedgews Preheat oven to 450 degress F.
cut fish into 3- x 1-1/2-inch (8 x 4 cm) fingers; place in large bowl.Add mayonnaise; toss to coat.
In shallow dish, combine bread crumbs, parsley and Cajun seasoning; dip fish into bread crumb mixture, turning to coat.
Bake on greased rimmed baking sheet, turning once, for about 15 minutes or until dark golden and fish flakes easily when tested.
Breakfast croissants with scrambled eggs
Serves: 4
Preparation time:20 minutes
Cooking time:30 minutes
4 croissants split in halves lengtwise
8 eggs, scrambled
8 slices bacon, crisply cooked and crumbled
8 tablespoons shredded Cheddar cheese (2 oz Heat oven to 400°F.
Lightly grease or spray cookie sheet.
Place croissant halves 1 inch apart on cookie sheet. Bake 5 minutes.
Divide scrambled eggs among croissants. Crumble bacon on top of eggs.
Sprinkle each with 1 tablespoon cheese.
Bake about 5 minutes.
Broccoli cauliflower casserole
Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
1/3 cup dry breadcrumbs
2 tablespoons finely shredded extra sharp cheddar cheese
2 cups small broccoli florets
2 cups small cauliflower florets
vegetable cooking spray
1 tablespoon melted butter
1 tablespoon coarse grained mustard
1/4 teaspoon white pepper Combine breadcrumbs and cheddar cheese; stir breadcrumb mixture well.
Steam broccoli and cauliflower, covered, until vegetables are crisp-tender. Drain vegetables, and place in a 1 1/2 quart casserole coated with vegetable cooking spray.
Combine the butter, mustard, and white pepper; drizzle over vegetables and toss well.
Sprinkle vegetables with the breadcrumb mixture, and bake at 425 degrees until thoroughly heated.
Brochettes of salmon
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
2 1/2 pounds salmon fillet
to taste salt and pepper
1 tablespoon lemon juice
4 ounces butter
24 mushroom caps
1 tablespoon lemon juice
2 ounces fresh bread crumbs
2 tablespoons vegetable oil
5 cups cooked rice PREPARATION
Bone and skin salmon. Cut into 1-inch cubes. Season with salt, pepper and lemon juice. Wash and drain the mushroom caps. Sprinkle with lemon juice. Saute the mushroom caps in half of the butter, for two minutes on each side. Alternate salmon pieces and mushroom caps on metal or bamboo skewers. Dip in remaining melted butter and roll in fresh bread crumbs.
Heat the oil in a large saute pan over medium-high heat. Saute the salmon brochettes until evenly golden brown.
PRESENTATION
Spoon the hot rice in the middle of warm plates. Arrange a brochette on each plate. Serve the hot sauce over the brochettes.
Broiled crab meltaways
Serves: 3
Preparation time: 10 minutes
Cooking time:15 minutes
6 English muffins cut in halves
7 ounces crabmeat
4 ounces butter
7 ounces old English sharp Cheddar cheese
2 tablespoons mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt Mix all ingredients well. Spread on English muffin halves. Chill or freeze for future use.
Broil until golden brown. Cut muffins into quarters. Muffin halves can also be served as a luncheon.
Broiled salmon fillets in a horseradish-ginger crust
Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
4 5-ounce salmon fillets, skinned and boned
1 1/4 cups fresh bread crumbs
2 tablespoon fresh horseradish, grated or 1/4 cup prepared horseradish, squeezed dry
1 tablespoon fresh ginger, grated
1 tablespoon canola oil
1 tablespoon rice wine or sake
to taste, salt, ground white pepper
for the sauce:
2 tablespoon soy sauce
2 tablespoon rice wine or sake
2 tablespoon water Preheat the broiler.
Lightly oil a baking sheet. Wash salmon fillets under cold running water. Pat dry.
Set salmon on the baking sheet.
In a food processor, combine bread crumbs, horseradish, ginger, oil, rice wine or sake, salt and pepper. Process until well blended and moist.
Press one-fourth of the crumb mixture over the top of each salmon fillet. Broil about 4 inches from the heat source, until the crust is golden brown, and the salmon is opaque in the center, about 8 to 10 minutes.
For the sauce:
While the salmon is broiling, stir the sauce ingredients in a small bowl. Serve alongside the salmon.
Brunch strata with crabmeat and asparagus
Serves: 12
Preparation time: 15 minutes
Cooking time:1 hour
1/2 cup melted butter
12 slices white bread
2 cups shredded cheddar cheese
12 ounces cooked asparagus, cut into small pieces
6 ounces cooked flaked crabmeat
8 eggs
2 1/2 cups milk
3 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper Preheat oven at 350 degrees. Spread butter over one side of each bread slice.
Arrange 6 slices, buttered sides down, in a 13 by 9-inch baking dish. Layer the cheese, asparagus and crab over bread. Place remaining bread slices, buttered sides up, over crab meat.
In a large bowl, combine the remaining ingredients; blend well.
Pour egg mixture evenly over bread.
Bake for 50 minutes to 1 hour.
Butternut squash and caramelized onion flatbread
Serves: 4
Preparation time:1 hour
Cooking time:1 hour
Prep and cook time are for flatbread only. If you're making the caramelized onions and butternut squash on the same day you're making the flatbread, allow about an extra hour.
Roasted Butternut Squash
1 butternut squash cut into 1/2-inch chunks
2 tbsp olive oil
salt + pepper to taste
Caramelized Onions
2 tbsp olive oil
2 large onions halved & thinly sliced
salt + pepper to taste
1 prepared pizza crust
1/2 cup Fontina or Italian blend cheese shredded
2 tsp olive oil
2 tbsp sage leaves cut into ribbons
2 tbsp toasted walnuts chopped (optional) Roasted Butternut Squash
Preheat oven to 400°F.
Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
Bake for 45–50 minutes or until tender.
Caramelized Onions
Heat oil in a large skillet over low heat.
Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
Season with freshly ground pepper.
Preheat oven to temperature indicated on pizza crust package.
Top crust with caramelized onions, cheese, and squash.
Bake for time on package or until squash is heated through and cheese has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
Sprinkle sage leaves and walnuts on pizza before serving.
Calzones
Serves: 8
Preparation time: 35 minutes
Cooking time:50 minutes
1/3 cup diced peeled eggplant
2 cups chopped onions
1 1/2 cups diced mushrooms
1 1/2 cups diced zucchini
1 cup diced red peppers
to taste salt and pepper
1 teaspoon olive oil
1 cup feta cheese or chèvre
1/2 cup chopped fresh basil
1 batch bread dough for calzones
1 egg white Preheat oven to 425 degrees. Combine in a large bowl, diced peeled eggplant, chopped onion, diced mushrooms, diced zucchini, diced red pepper, salt and pepper. Toss together with olive oil.
Bake at 425 degree F. on baking sheet for 45 minutes stirring every 15 minutes or till soft. Spoon back in bowl.
Mix in crumbled feta cheese or chèvre, and chopped fresh basil. Roll out bread dough to a thickness of about 1/4 inch. Cut into 7-inch circles. Spoon 1/2 cup of the vegetable mixture over circles.
Brush edges of dough with egg white. Fold dough into turnovers. Seal and brush with egg white.
Bake till golden. Mixture can also be used for pizza or for pasta.
Chestnut stuffing with onion and currant
Serves: 12
Preparation time: 15-20 minutes
Cooking time:15 minutes
10 cups 1/4-inch dice seven-grain bread, about 1 pound
2 large onions
1 stick butter
1 pound canned whole chestnuts
3 1/2 cups chicken broth
1 cup dried currants
1 cup packed fresh parsley leaves
1 teaspoon chopped fresh sage leaves
1/2 teaspoon chopped fresh thyme leaves Preheat oven to 325 degrees. In a large shallow baking pan toast bread until just dry.
Peel and slice onions. In a large heavy skillet cook onions in butter over moderate heat, stirring occasionally, until golden brown. Rinse canned chestnuts. Chop parsley.
In a large bowl, toss together bread, onions, chestnuts, currants, broth, herbs, and salt and pepper to taste and cool completely.
Stuffing may be made a day ahead and chilled, covered.
Chicken croquettes
Serves: 12
Preparation time: 20 minutes
Cooking time:20 minutes
1 1/2 pounds cooked chicken, boned and skinned
8 ounces blanched sweetbreads
8 ounces sautéed mushrooms
1 ounce butter
1 1/2 ounces flour
2 cups chicken broth
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne
12 wedges lemon
4 eggs
1/2 cup flour
1 cup bread crumbs
2 ounces heavy cream
1/2 teaspoon cornstarch
Oil for frying Dice chicken meat, sweetbreads, and clean mushrooms into small cubes.
Prepare a roux from butter and flour. Add chicken broth and simmer for 15 minutes.
Add cubed chicken, sweetbreads, and mushrooms. Season with lemon juice, cayenne, and salt. Mix egg yolks, heavy cream and cornstarch and fold into boiling mixture.
Pour onto a greased sheet pan 1/2 inch thick and cover with buttered parchment paper.
Chill well cut into 1 1/2 ounce rectangular pieces. Dip into flour, egg white, and breadcrumbs, and deep fry at 350 degrees for 1 1/2 to 2 minutes.
Serve with lemon wedge or a cocktail sauce. Allow two croquettes per person.
Chicken fingers
Serves: 8
Preparation time: 20 minutes
Cooking time:5 minutes
8 large chicken breasts
1 teaspoon lemon juice
1 teaspoon seasoned salt
1/2 teaspoon Aromat seasoning
2 teaspoons Dijon mustard
1 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
2 cups flour
5 eggs
3 cups fresh breadcrumbs
oil for frying
Skin chicken breasts. Remove breast bone. Cut breast meat into 1 inch wide by 2 to 4 inches long.
In a mixing bowl, combine lemon juice, seasoned salt, Aromat seasoning, Dijon mustard, poultry seasoning, and pepper. Blend seasonings with chicken.
Marinate for an hour or more. Roll chicken pieces in flour. Dip in beaten beaten eggs, and coat with bread crumbs.
Deep fry at 350 degrees for 3 to 5 minutes or until golden brown.
Chicken with coriander
Serves: 4
Preparation time: 25 minutes
Cooking time:30 minutes
4 chicken breasts
1 lime
1 cup bread crumbs
1/2 cup fresh coriander, chopped
1 minced garlic clove
salt and white pepper to taste
2 egg whites
2 teaspoons water Rinse split chicken breasts and pat dry. Peel lime, removing all white pith.
Cut lime into thin slices; tuck slices under breast skin. Combine bread crumbs, fresh coriander, garlic, salt and pepper in a bowl. In a shallow dish, beat the egg whites and water.
Dip chicken in egg whites; coat with bread crumb mixture. Place chicken with the skin side down on rack of broiler pan.
Broil 6 to 8 inches from heat source 10 minutes on each side. Transfer chicken to a 350 degree oven.
Bake for 10 minutes or until chicken is fully done.
Classic stuffing
Serves: 12
Preparation time: 20 minutes
Cooking time:25 minutes
12 tablespoons unsalted butter
4 onions (2 pounds), peeled and diced
16 celery stalks, diced
10 fresh sage leaves , chopped, or 2 teaspoons dried sage
6 cups chicken stock , or canned chicken broth
2 loaves stale white bread (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups coarsely chopped fresh flat-leaf parsley leaves (about 2 bunches)
2 cups pecans , toasted and chopped (optional)
2 cups dried cherries (optional) . Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine
Codfish cakes
Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
1 cup chopped onions
1 tablespoon butter
2 pounds cooked codfish
3 cups cooked potatoes, cut up (about 3 medium potatoes)
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs
1 teaspoon prepared mustard
1 teaspoon Worcestershire
3 tablespoons parsley
1 cup seasoned bread crumbs
1/3 cup olive oil
2 tablespoons butter Melt butter in a frying pan. Add onion and sauté for 5 minutes over low heat. Chop potatoes coarsely. Flake the cod flesh. Combine potatoes, salt and pepper, onion, eggs, mustard, Worcestershire sauce, and parsley.
Add the flaked fish and blend well. Spoon the mixture onto a baking sheet and smooth it over. Chill.
Shape the mixture into 12 round cakes. Coat the cakes with breadcrumbs.
Heat half of oil and butter in a skillet, and brown the cakes on both sides about 4-5 minutes per side.
Corn bread stuffing
Serves: 10
Preparation time: 20 minutes
Cooking time:50 minutes
1 cup finely chopped celery
1/2 cup chopped onion (1 medium)
1/2 cup butter
1/2 cup chopped, cooked poultry giblets*
1 teaspoon poultry seasoning or ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
4 cups dry bread cubes
4 cups dry corn bread cubes
1 to 1-1/3 cups chicken broth or water
In a frying pan cook celery and onion in butter until tender; remove from heat. Stir in giblets, poultry seasoning or sage, pepper and salt.
In a large mixing bowl place dry bread and corn bread cubes; add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly to mix.
Transfer to a 2-quart casserole. Cover and bake in a 325 degree F oven for 40 minutes or until heated through.
Or, use to stuff a 10- to 12-pound turkey; see directions for Classic Roast Turkey.)
*Note: To cook giblets: Rinse giblets and neck. Refrigerate liver until needed. In a medium saucepan place the remaining giblets and neck. Add enough lightly salted water to cover. Bring to boiling. Reduce heat, cover and simmer for 1 hour. Add liver and simmer 20 to 30 minutes or until tender. Remove giblets and finely chop. Discard neck. Strain broth. Chill giblets and broth until needed.
Corned beef and slaw sandwich
Serves: 4
Preparation time: 10 minutes
Cooking time:10 minutes
4 slices whole wheat bread, toasted
8 teaspoons spicy brown mustard
8 ounces thinly sliced deli corned beef
1/2 pint vinaigrette-style deli coleslaw
4 (1-ounce) Swiss Cheese
Heat oven to 350°F.
Spread each slice of bread with 2 teaspoons mustard. To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
Place sandwiches onto ungreased baking sheet. Bake for 8 to 10 minutes or until cheese is melted.
Croque Monsieur sandwich
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
Béchamel: Save on prep time by making the white sauce ahead of time.
Croque Madame: To make this into a Croque Madame sandwich, make the recipe as instructed, then fry eggs (one for each sandwich, sunny-side up) in a separate skillet while the sandwiches toast in the oven. Place an egg on top each sandwiches.
¼ cup unsalted butter (½ stick)
¼ cup all-purpose flour
1½ cups whole milk
salt and freshly ground black pepper
1 teaspoon Dijon mustard
dash of ground nutmeg
Sandwich:
8 thin slices white sandwich breads
5 ounces good quality ham about 8 slices
6 ounces Gruyere cheese ,or Emmental cheese, grated (about 2½ cups)
1/4 cup freshly grated parmesan cheese Béchamel sauce:
1. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
2. Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.
Assemble sandwiches:
1. Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
2. Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.
3. Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
4. Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is lightly golden, 2-4 minutes.
Croquette potatoes
Serves: 8
Preparation time:30 minutes
Cooking time:15 minutes
2 pounds potatoes
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg
for breading:
3 eggs, beaten
2 tablespoons oil
1/2 cup flour
2 cups fresh breadcrumbs g Preheat oven to 375 degrees. Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain well, and put through a ricer. Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.
Cool the prepared mixture and shape into small logs, (1 inch round by 3 inches long).
Coat the logs in flour, dip and cover in beaten egg mixed with oil and roll in breadcrumbs.
Deep fry at 350 degrees F. until golden brown.
Crostini with roasted cranberries and brie cheese
Serves: 6
Preparation time:10 minutes
Cooking time:25 minutes
1 baguette, sliced into 1/2-inch pieces
Olive oil, for brushing
1 cup fresh or frozen cranberries
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
8 oz Brie cheese, sliced
Fresh rosemary or thyme, for garnish
Salt & pepper to taste Prepare the Crostini:
Preheat your oven to 375°F (190°C). Brush each slice of baguette with olive oil and arrange them in a single layer on a baking sheet. Bake for 8-10 minutes or until the crostini are golden brown and crisp.
Make the Balsamic Roasted Cranberries:
In a mixing bowl, combine the cranberries, balsamic vinegar, honey (or maple syrup), and a pinch of salt and pepper. Stir to coat the cranberries evenly. Spread the cranberry mixture in a single layer on a lined baking sheet and roast in the preheated oven for 10-12 minutes, or until the cranberries are soft and slightly caramelized. You’ll notice the cranberries begin to burst open as they roast.
Assemble the Crostini:
Place a slice of Brie on each piece of crostini. Spoon a generous amount of balsamic-roasted cranberries over the Brie. Return the crostini to the oven for 3-5 minutes, just long enough for the Brie to soften and slightly melt.
Finish & Serve:
Once the Brie has melted, remove the crostini from the oven. Garnish with fresh rosemary or thyme for an aromatic touch. Serve immediately while the crostini is warm and crispy, and enjoy the beautiful blend of sweet, tangy, and creamy flavors.
Deviled chicken breasts
Serves: 4
Preparation time: 15 minutes
Cooking time:30 minutes
4 medium chicken breasts
2 teaspoons Dijon mustard
1/4 cup oil
1 cup fine bread crumbs
1 cup tomato sauce Flatten the chicken breasts with a mallet or the bottom of a heavy skillet.
Season with salt and pepper on both sides and sprinkle with oil. Broil the chicken breasts with the skin side down for about 10 minutes . Turn the chicken pieces and continue broiling until skin is brown. Brush each chicken piece with mustard.
Sprinkle with bread crumbs and bake until chicken is done and bread crumbs are brown.
Serve with tomato sauce.
Dried tomato and fennel stuffing
Serves: 12
Preparation time: 20 minutes
Cooking time:45 minutes
10 cups diced country style bread
11/2 pounds fennel bulbs
1/2 cup unsalted butter
1/2 cup drained oil-packed dried tomatoes, cut into 1/4-inch dice
3 cups chicken broth
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste Preheat oven at 325 degrees.
Toast bread cubes on a baking pan until just dry. Trim fennel bulbs, discarding stalks.
Dice stalks into 1/4-inch dice. In a large skillet, melt butter; cook fennel over moderate heat for about 15 minutes. Simmer tomatoes in chicken broth for 10 minutes.
In a large bowl, toss together all the ingredients. Cool. May be made a day ahead.
Edamame hummus with spiced pita chips
Serves: 10
Preparation time:10 minutes
Hummus can be refrigerated in an airtight container for up to 3 days.
2 cups frozen shelled edamame, cooked according to package directions
1 cup silken tofu, drained
1/2 tsp. salt, plus more to taste
Pinch of white pepper, plus more to taste
1-1/2 tsp. ground cumin, plus more for garnish
3 cloves garlic, minced (about 1 Tbs.)
1/4 cup olive oil
1/3 cup fresh lemon juice, plus more to taste
See Recipe for Spiced pita chips
Set 1 tablespoon of the edamame aside for a garnish.
Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.
Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips
.
Egg in a hole
Serves: 1
Preparation time: 5 minutes
Cooking time:5 minutes
1 slice white bread
1 tablespoon butter, melted
1 egg
salt and pepper to taste
Brush bread with melted butter on both sides and cut a hole about 2 1/2 inches in diameter, in the center of bread slice.
Put the bread in a large skillet over medium heat, break an egg into the hole, and cook until done, turning once. You may also fry the cut out piece of bread at the same time.
This recipe is a children's favorite.
Eggs benedict
Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
4 muffin halves, toasted
4 slices Canadian bacon or sliced ham
4 poached eggs
1 cup Hollandaise
Split English muffins in halves and toast to crispness.
Poach the eggs in an egg poacher or in boiling water containing a small amount of vinegar. The vinegar prevents the egg white from spreading. Poach till whites are set, though not chewy. The yolk can range from runny to almost set, depending on personal preference.
Canadian bacon or pea meal bacon.
Canadian bacon comes from the pork loin. It is leaner than bacon and is cured like ham. Canadian bacon should be grilled.
If using ordinary sliced ham, grill until brown but not dry.
To serve:
Arrange bacon or ham on buttered toasted muffins. Top with hot poached eggs. Spoon the hollandaise over eggs. Serve hot without delay.
Flatbread pizzas
Serves: 2
Preparation time: 15 minutes
Cooking time:15 minutes
2 6-inch diameter whole wheat pita breads
1 6.5 ounce jar marinated artichoke hearts
1 1/2 cups crumbled feta cheese
1 14.5- ounce can diced tomatoes with Italian herbs, drained well
1 cup pitted Kalamata olives, coarsely chopped
2 teaspoons dried oregano Preheat oven to 450 degrees.
Cut pita bread in half horizontally. Drain artichokes, reserve marinade, and cut any large pieces in halves. Place breads on large baking sheet.
Brush breads with some of artichoke marinade. Bake until just beginning to color. Cool on sheets. Sprinkle breads almost to edges with crumbled feta cheese.
Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
Bake pizzas until heated through, about 4 minutes. Cut into wedges.
French onion soup
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1/3 cup oil
3 cups sliced onions
1 quart beef stock
1 package onion soup mix
1/3 teaspoon thyme
8 toasted sliced French baguettes
3/4 cup grated Swiss cheese
1/4 cup grated Parmesan cheese Cook the onions over medium heat in the oil until brown. Add the beef stock, onion soup mix and thyme and boil 15 minutes. Season to taste with salt and pepper.
Place the toasted bread croutons in individual onion soup bowls or large oven proof casserole. Ladle the soup over and sprinkle with the cheese.
Bake on the top rack of the oven at 375 degrees for 10 to 15 minutes or until brown. Serve hot.
French toast
Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
1 stick (1/2 cup) unsalted butter, cut into bits
8 large eggs
4 cups milk
2 tablespoons vanilla
2 tablespoons dark rum
1 loaf challah (about 1 pound), cut into 1-inch-thick slices and ends discarded
4 cups corn flakes
cinnamon sugar made by stirring together 2 tablespoons sugar and 1/4 teaspoon cinnamon
Accompaniments:
maple syrup of whipped cream pecans and/or berries Clarify butter: In a small heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and pour butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, discarding milk solids in bottom of pan.
In a large bowl whisk together eggs, milk, vanilla, and rum. Transfer half of mixture to a large shallow baking dish (about 13 by 9 by 2 inches) and soak half of bread slices 10 minutes.
Turn slices over and soak 10 minutes more. In another large shallow baking dish spread half of corn flakes and coat soaked bread slices on each side, transferring to a tray. Soak and coat remaining slices with remaining egg mixture and corn flakes in same manner.
Preheat oven to 250°F.
In a large heavy skillet heat 2 tablespoons clarified butter over moderate heat until hot but not smoking and cook 2 or 3 slices (or as many as will fit in one layer) 3 minutes on each side, or until puffed and golden brown. Transfer French toast as cooked to a baking sheet and keep warm in oven.
Cook remaining slices in remaining butter in same manner. Sprinkle French toast with cinnamon sugar and serve with accompaniments.
Fried flying fish
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
Flying Fish fillets
1 lime
2 teaspoons salt
2 tablespoons Caribbean seasoning
1 egg
1 cup extra fine breadcrumbs
1 cup flour
Salt and black pepper
1 teaspoon paprika (other dried seasonings)
Oil for frying
Place flying fish in a bowl and squeeze the juice of the lime onto the fish, sprinkle the two table spoons of salt onto the fish and make sure its evenly coated in the mixture. This process is called “lime and salting” and it is a necessary step for Barbadians when preparing fish.
Let the mixture soak for 1/2 hour, then rinse the fish off with water and pat dry. Add the two tablespoons of Caribbean seasoning to the fish and ensure it is well coated. Cover the fish and leave for an hour, to allow the flavours to penetrate the fish.
Wisk the egg in a medium sized bowl and add salt and pepper to taste. Add breadcrumbs, flour, paprika, salt, pepper and any other dry seasons you may have into a medium sized bowl and combine the mixture.
Heat oil in shallow flying pan. Dip fish one at a time into the egg mixture and let it soak for a minuet. Shake off the excess egg and dip fish into breadcrumb mixture making sure the fish is completely covered. Once again shaking off the excess mixture and place fish gentle into hot oil and allow to cook until golden brown on both sides. When finished remove fish from oil and place on absorbent paper to collect excess oil.
Recipe source; https://loopbarbados.com/
Goat cheese and sun-dried tomato toasts
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
5 ounces goat cheese
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper
Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.
Ham and cheese toast
Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
2 tablespoons butter
2 tablespoons flour
1 cup milk to taste salt, pepper
1 tablespoon dry white wine
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon minced garlic
1 egg yolk
2 cups grated Swiss cheese
6 slices crisp unbuttered toasts, ends trimmed
6 thin slices cooked ham
Preheat broiler to high.
In a heavy saucepan, melt the butter and add flour, stirring with a whisk. Add milk. Whisk until sauce thickens. Season with salt with salt, pepper, wine, cayenne, nutmeg and garlic. Add egg yolk and bring to the boil, stirring. Remove from heat.
Stir in cheese until melted.
Arrange slices of toast in one layer in a baking pan. Top each slice with ham. Spread cheese mixture evenly over ham.
Broil until bubbly and browned on top. Serve hot
Healthy baked chicken nuggets
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1 pound (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray
Preheat oven to 425°. Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked through.
Herb potato and bread stuffing
Serves: 12
Preparation time: 30 minutes
Cooking time:1 hour
6 cups (1-inch) cubes crusty country-style bread (1 lb)
3 cups mashed potatoes
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
4 oz unsalted butter
1 1/2 cups chicken broth
1/2 cup water Preheat oven to 325 degrees. Toast bread in a large rimmed baking sheet until dry, 15 to 20 minutes.
Peel and cook potatoes. Drain and mash. Set aside.
Cook onions, celery, and herbs in butter in a large heavy skillet over moderate heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, mashed potatoes, vegetables, broth, water, and salt and pepper to taste, then cool completely.
Stuffing can be made a day ahead and kept covered and chilled.
Italian stuffing with sausage
Serves: 10
Preparation time: 20 minutes
Cooking time:20 minutes
2 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 medium celery ribs with leaves, chopped
2 medium red bell peppers, cored, seeded, and chopped
2 cloves garlic, minced
1 lb sweet or hot Italian sausage, casings removed
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. crushed hot red pepper
12 ounces day-old, crusty Italian bread, cut into 1-inch cubes (about 7 cups)
1 cup freshly grated Parmesan cheese (about 4 ounces)
8 tbsp unsalted butter(1 stick), melted
1/2 cup dry white wine
1 1/2 cups Homemade Turkey Stock or canned reduced-sodium chicken broth, or as needed 1. In a large skillet, heat the oil over medium heat. Add the onion, celery, bell peppers, and garlic. Cook, stirring often, until softened, about 5 minutes. Add the sausage and cook, breaking up the meat with a spoon, until it loses its pink color, 8 to 10 minutes. Stir in the basil, oregano, salt, and crushed red pepper. Transfer to a large bowl.
2. Add the bread and cheese and mix well. Stir in the butter, wine, and enough of the stock to moisten the dressing, about 1 cup. Use to stuff the turkey, or place in a buttered baking dish, drizzle with an additional ½ cup stock, cover, and bake as a side dish.
Lavash
Serves: 4
Preparation time: 1 hour
Cooking time:10 minutes
3/4 cup plus 2 tablespoons water
3/4 cup milk
3/4 teaspoon active dry yeast
3/4 cup durum flour
3/4 cup bread flour
1/2 cup cake flour
1/2 cup plus 2 tablespoons whole-wheat flour
1/8 teaspoon salt
2 teaspoons molasses
1 tablespoon honey
1 tablespoon olive
oil Sesame seeds, poppy seeds, or salt, as needed
Parchment paper Preheat oven to 400 F.
Combine water, milk, and yeast into bowl of a heavy-duty mixer. Stir with a spoon to dissolve the yeast. Add flours, salt, molasses and honey. Attach dough hook and mix at low speed for 10 minutes.
Scrape dough into a large bowl and cover tightly with plastic wrap. Allow dough to rise for an hour at room temperature.
Turn dough out onto a floured surface and gently punch to remove most of the air.
Cover dough with a clean cloth and let rest for 15 minutes. Divide dough into 4 pieces. Stretch, or roll with a rolling pin, each piece to paper thin.
Brush each piece with olive oil, and sprinkle with seeds or salt. Place a piece of parchment paper on top of dough and roll seeds in with a rolling pin. Let rest for 15 minutes.
Place pieces on an ungreased cookie sheet. Bake until golden brown, about 7 to 10 minutes.
Cool and break into random pieces. Wrap tightly in plastic wrap.
Leek patties
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
6 large leeks (white and light green parts only), washed well, halved lengthwise and crosswise
2 eggs, beaten
1/2 cup dry bread crumbs
1 teaspoon salt
freshly ground pepper to taste
2 tablespoons canola oil Boil the leeks in boiling water until soft. Drain well. Squeeze out moisture. Coarsely chop the leeks.
Place in a bowl. Stir in eggs, bread crumbs, salt and pepper.
Make 8 patties. Brown both sides in canola oil.
Lemon chicken cutlets
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
3/4 cup plain dry breadcrumbs
2 teaspoons minced fresh basil or 1 teaspoon dried
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
2 teaspoons minced lemon peel
4 skinless boneless chicken breast halves
salt and white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
4 lemon wedges Mix breadcrumbs, basil and thyme and lemon peel on a large plate. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness.
Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken breasts into crumb mixture to cover.
In a heavy large skillet, Heat oil over medium-high heat. Add chicken to skillet.
Sauté over medium heat until chicken is cooked through and golden brown. Turn chicken and continue cooking about 4 minutes per side. Serve chicken with lemon wedges
Marinated goat cheese crostini
Serves: 4
Preparation time: 12 hours
Cooking time:5 minutes
1 cup olive oil
1 tablespoon chopped parsley
2 teaspoons chopped thyme leaves
1 teaspoon chopped oregano
1 clove garlic, chopped
sprigs whole thyme and rosemary
4 individual goat cheese, like Crottin de Chavignol, picodon halved horizontally
2 plum tomatoes, stemmed and chopped
3 green onions, chopped
8 slices crusty French bread, lightly toasted
1 clove garlic, split in half
ground pepper Heat oil in a saucepan. Do not overheat place herbs in a metal bowl. Pour oil over them. Cool completely and pour oil and herbs in a large jar with a tight-fitting lid. Add garlic and herb sprigs. Add goat cheese. Marinate 3 days in the refrigerator. Remove cheese from oil and drain. Refrigerate herb oil for other uses.
In a small bowl, combine tomatoes, green onions and 2 tablespoons olive oil. Rub one side of toasts with cut garlic.
Preheat broiler. Spoon tomato mixture onto the toast slices. Arrange on a baking sheet. Place one piece of cheese on each toast.
Broil 2 minutes or until cheese starts melting.
Serve immediately. Garnish with parsley sprigs.
Oven pork chops
Serves: 4
Preparation time: 15 mintes
Cooking time:20 minutes
4 lean pork chops
1 egg
1/4 cup soy sauce
1 tablespoon dry Sherry wine
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder
1/2 cup dry bread crumbs Preheat oven to 350 degrees.
Line a shallow baking pan with foil.
In a mixing bowl, beat egg, soy sauce, sherry, ginger powder, and garlic powder together, and pour into a shallow dish.
Sprinkle bread crumbs on a large plate. Dip pork chops into egg mixture, then coat evenly with bread crumbs on both sides.
Arrange chops on foil-lined baking pan. Bake for 20 minutes. Turn and bake another 10 minutes or until chops are tender.
Oven-baked chicken wings
Serves: 4
Preparation time: 15 minutes
Cooking time:25 minutes
12 chicken wings
2 egg whites
1 teaspoon honey
1 teaspoon Dijon mustard
3/4 cup bread crumbs
to taste salt and black pepper Rinse chicken wings and pat dry. Tuck the tip of each wing under to form a triangle.
Preheat oven to 400 degrees. In a shallow dish, beat together the egg whites, honey and mustard.
Combine bread crumbs, pecans, salt and pepper in a bowl. Dip the chicken wings into egg white mixture; coat with pecan mixture. Arrange wings on greased sheet pan.
Bake 25 to 30 minutes or until golden brown, turning wings halfway through baking time.
Panzanella salad
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
People of the Mediterranean have a knack for using day-old stale bread.
Panzanella salad consists of hearty Italian bread, tomatoes, shallots and basil, tossed in a light and tangy dressing. If you like, add fresh mozzarella cheese.
5 oz or ½ loaf of a rustic Italian bread or baguette, preferably stale cut into 1-inch cubes (about 3 cups)
6 tablespoons extra-virgin olive oil, more to taste
1/2 teaspoon sea salt, more to taste
2 pounds very ripe tomatoes, preferably a mix of varieties and colors
1/4 cup red wine vinegar
2 garlic cloves minced
1/2 tsp Dijon mustard
Black pepper
1/2 cup thinly sliced red onion or shallot
1/2 cup packed fresh basil torn Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil. Bake until they are golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
Cut tomatoes into bite-size pieces and transfer to a large bowl. Add onions, garlic, 1 tablespoon vinegar, 1/4 teaspoon salt. Toss to coat and set aside.
In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in basil.
Add bread cubes to the tomatoes and toss well. Let sit for at least 30 minutes before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
Plum pudding
Serves: 12
Preparation time: 25 minutes
Cooking time:4 hours
3 cups bread crumbs
1/2 cup sugar
1 cup currants
1/2 cup soft butter
1 cup raisins
1 egg, beaten
pinch of salt
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 cup milk
1/2 teaspoon baking soda
1/2 cup extra-strength coffee Combine bread crumbs, sugar and currants. Add softened butter and blend well into mixture. Add raisins, egg, salt, cloves, and cinnamon. Dissolve baking soda in milk. Gradually pour milk and coffee into mixture and blend until most and the liquid has been absorbed. Spoon mixture into a greased 1-quart. pudding basin or a mold. Cover with cheese cloth and foil and steam in a double boiler for 4 hours, adding more boiling water as necessary. To serve, turn pudding on a platter. Heat brandy in a small saucepan. Pour over pudding to table flaming. Top with hard sauce or lemon sauce.
Hard sauce for pudding:
1 cup soft butter
1 cup confectioners' sugar
1/4 cup brandy nutmeg
Cream butter and sugar well. Gradually add the brandy and beat until fluffy. Add the nutmeg. Serve chilled or at room temperature.
Poached eggs florentine
Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
10 ounces fresh or frozen spinach
1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup Hollandaise
6 poached eggs
Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.
Quinoa and kale burgers
Serves: 6
Preparation time:20 minutes
Cooking time:10 minutes
1 cup cooked quinoa
1 cup bread crumbs (can sub for gluten free oats)
1/2 red onion, diced
1 clove garlic, minced
1 cup kale, shredded
1/3 cup fresh parsley
1 cup carrots, grated
1 15-ounce can cannelini beans, drained & rinsed (or any white bean; chickpeas, northern)
Spice Mix
1/2 cup vegan bbq sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes In a large bowl, combine cooked quinoa and breadcrumbs.
Heat a medium-sized pan on the stovetop with 1 tablespoon olive oil (or 1/3 cup water for oil-free). Sauté the onion and garlic (plus a sprinkle of sea salt and pepper) for about 5 minutes or until translucent. Then transfer to the large bowl.
In a food processor, pulse the kale, parsley and carrots until grated/shredded. Transfer to the large bowl.
Next, add the white beans to food processor and pulse until mashed (doesn’t have to be completely smooth, leave a few chunks). Transfer to large bowl.
In a small mixing bowl, combine all ingredients for spice mix. Pour over burger mixture and mix well. Form 6 burger patties.
You can grill them in a grill pan on the stovetop! You will need some non stick spray or olive oil so they won’t stick. Grill on medium-high heat on each side for 4-5 minutes or until browned. Remember, flip them GENTLY!
OR bake them in the oven on a lined (and sprayed/oiled) baking sheet at 375 degrees F for 7-8 minutes, then gently flip them and bake for another 7-8 minutes or until they’re nice and browned.
Rillettes of salmon
Serves: 8
Preparation time: 20 minutes
Can be prepared a day in advance. Recipe can be doubled.
8 ounces fresh salmon, cooked
8 ounces smoked salmon
1 teaspoon shallots, minced
1/2 cup unsalted butter, softened
1/4 cup parsley, chopped
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon capers
1 teaspoon cognac
1 teaspoon lemon peel, grated
1/4 teaspoon ground white pepper
8 slices pumpernickel or 4 dozens blinis Remove any skin or bones from the cooked fresh salmon. Put in a mixing bowl of a food processor. Mix to a smooth paste. Cut smoked salmon into small dices.
Add to the fresh salmon paste together with shallots, soft butter, parsley, lemon juice, Dijon mustard, capers, cognac, lemon peel, and ground white pepper. Mix thoroughly.
Spoon salmon mixture into small crock or serving bowl. Refrigerate for an hour. Serve with thin slices of pumpernickel or blinis.
PRESENTATION
Place the salmon rillettes in the center of a round serving paltter. Arrange the pumpernickel bread circles, and or small blinis.
Roasted rack of lamb provencale with ratatouille
Serves: 6
Preparation time: 40 minutes
Cooking time:40 minutes
2 racks of lamb, about 2 pound each
freshly ground pepper
1/2 teaspoon chopped fresh thyme
2 tablespoons extra-virgin olive oil
2 cups mirepoix (equal parts coarsely chopped onions, carrots and celery)
1/2 teaspoon whole black peppercorns
1 bay leaf
1 thyme sprig
to taste salt
1 tablespoon butter
1 tablespoon Dijon mustard
For the herbed crust:
1 cup fresh bread crumbs
1 teaspoon finely chopped thyme
3 tablespoons chopped parsley
2 large garlic cloves
Trim all but a thin layer of fat from the lamb. Cut off the last 2 inches of the rib bones.
Using a small sharp knife, scrape off any meat from the top 2 inches of each bone. Reserve all the trimmings.
Rub the racks with pepper and thyme sprig, then rub with a tablespoon olive oil.
Make lamb stock:
In a medium saucepan, brown the cut lamb bones and trimmings in remaining olive oil.
Add the mirepoix and brown for 2 to 3 minutes. Add the peppercorns, bay leaf and thyme. Add water to cover, bring it to a boil and simmer slowly until the stock is reduced to 1 cup.
Strain and reserve. Preheat the oven to 450 degrees.
Place the lamb in a shallow roasting pan. Season it with salt. Roast the rack for 10 to 12 minutes, or until the lamb is medium rare. Transfer the lamb to another pan.
While the lamb is resting, discard any grease from the roasting pan. Deglaze the pan with the lamb stock.
When the sauce has reduced slightly, whisk in 1 tablespoon of butter. Season the sauce to taste with salt and pepper and strain it. Keep the sauce warm.
Combine the herbed crust mixture in a food processor. Mix well until well blended. Brush the top side of racks with mustard. Spread herb mixture evenly over the mustard. Reduce oven temperature to 350 degrees. Place lamb in oven to brown crust. Transfer the racks to a serving platter. Separate the chops by cutting between the bones. -Letting the lamb rest after roasting distributes the juices evenly throughout the meat. Serve with ratatouille.
Rye bread stuffing with sausage apples and bacon
Serves: 15
Preparation time: 30 minutes
Cooking time:55 minutes
For sausage stuffing:
1 1/2 pounds ground pork
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
For stuffing:
2 pounds rye bread slices, crusts removed
1 pound bacon, cut crosswise into 1/4-inch strips
4 ounces unsalted butter
3 medium crisp apples, peeled, cored and cut into 1/2-inch chunks
1 pound Savoy cabbage, coarsely chopped
2 teaspoons dried sage
1 teaspoon dried thyme
6 cups chicken stock or turkey stock
salt and ground black pepper to taste
Sage sausages:
In a bowl, combine the stuffing ingredients. Shape sausages into 8 patties. Cook in a frying pan over medium heat until fully cooked, turning once. Cool patties and break into 1/2-inch pieces.
Stuffing:
Preheat oven to 350 degrees. Cut bread into 1-inch dices. Spread on a rimmed baking sheet. Bake for 8 to 10 minutes or until crisp. In a large cast-iron pan, fry the bacon until crisp, stirring occasionally. Using a slotted spoon, transfer bacon to a plate. Save 4 tablespoons of the bacon fat. Melt butter in the cast-iron pan together with the reserved bacon fat. Add apples and cabbage. Cook over high heat, stirring frequently about 10 minutes.
Transfer to a large bowl, then stir in the sausage, bacon, sage and thyme. Add the bread and toss well. Gradually stir in the chicken or turkey stock. Season stuffing with salt and pepper. Butter a 9-by-13-inch baking dish. Reserve 5 cups of the stuffing for the turkey, and transfer the rest to the baking dish. Cover the dish with foil and bake for 45 minutes.
Uncover and bake for 15 minutes longer, or until the top is crisp and golden.
Saffron-infused mussel velouté
Serves: 4
Preparation time: 25 minutes
Cooking time:15 minutes
1 tablespoon unsalted butter
3 shallots, thinly sliced
2 pounds mussels, scrubbed
1 1/2 cups dry white wine
Freshly ground pepper
For the Mussel Soup:
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
1 large fennel bulb, trimmed and thinly sliced
2 stalks celery, peeled, trimmed and thinly sliced
1 medium leek, white and light green parts only, thinly sliced, rinsed and dried
1 large carrot, thinly sliced
1 large Idaho potato, peeled and cut into
small pieces
4 cups unsalted chicken stock
1 cup heavy cream
Large pinch of saffron threads
Sachet (1 teaspoon each fennel seeds, coriander seeds, and white peppercorns, 1 bay leaf, 2 sprigs thyme, and
4 sprigs flat-leaf parsley, tied in cheesecloth)
Salt and freshly ground white pepper
For the Crust:
3/4 cup fresh bread crumbs
1 stick plus 2 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 tablespoon finely chopped toasted almonds
1 tablespoon finely chopped speck ham or prosciutto
Salt and freshly ground white pepper 1. Melt the butter in a Dutch oven or large pot over medium heat. Add the shallots and cook, stirring, just until translucent, about 5 minutes. Increase the heat to high and add the mussels and white wine. Season with pepper. Cover and cook, stirring a few times, until the mussels open, 3 to 4 minutes.
2. Meanwhile, place a cheesecloth-lined sieve over a large bowl. When all the mussels have opened, turn the mussels and liquid into the sieve. Reserve the mussels and broth separately. When the mussels are cool enough to handle, remove the meat from the shells. Discard the shells and cover the mussels (refrigerate them if you are not making the soup right away).
Make the Mussel Soup:
3. Melt the butter with the oil in a large pot over medium-high heat. Add the onions and cook, stirring, just until translucent, 5 to 7 minutes. Add the fennel, celery, leek, carrot, and potato and cook until tender, 15 to 20 minutes. Add the heavy cream, saffron, sachet, reserved mussel liquid, and chicken stock, and season with salt and pepper; bring to a boil. Reduce to a simmer and cook, skimming regularly, until all the vegetables are tender, about 20 minutes.
4. Working in batches, purée the soup in a blender. Push the purée through a fine-mesh sieve set over a bowl, then season to taste with salt and pepper. (The soup can be kept covered in the refrigerator for up to 4 days or frozen for a month.) Bring to a boil before serving.
To Make the Crust and Gratins:
5. Mix together the bread crumbs, butter, parsley, garlic, almonds and ham in a bowl until blended. Season with salt and pepper. Roll out the mixture between two pieces of parchment paper to form a 4-inch square that is about 1/4-inch thick. Transfer the packet to a small baking sheet and freeze for at least 30 minutes, then cut the crust into four squares; refrigerate until needed.
6. Preheat the broiler. Butter a large gratin dish. Put a 2-inch cake ring or biscuit cutter in the gratin dish and fill with one-fourth of the mussels. Lift off the ring and top the mussels with a square of crust. Repeat to make 3 more mussel gratins. Broil the gratins-watching closely-for 2 to 4 minutes, until the tops are golden brown.
To Serve
Bring the soup to a boil. Transfer each gratin to the center of a warm soup bowl. Ladle the hot soup around the mussels and serve immediately.
Reprinted from: Daniel's Dish: Entertaining at Home with a Four Star Chef, Daniel Boulud, Filipacchi Publishing, 2003
Salmon burgers
Serves: 4
Preparation time: 20 minutes
Cooking time:12 minutes
4 kaiser rolls, or hamburger buns
1 tablespoon butter, softened
1 pound salmon, boned and skinned
1/2 cup seeded and diced red bell pepper
1/2 cup seeded and diced green bell pepper
2 tablespoons chopped green onion
1/4 teaspoon green tabasco sauce
1 tablespoon fresh dill, chopped
to taste salt, ground black pepper
1 egg white
1 tablespoon canola oil
2 teaspoon butter
4 thick slices large tomatoes
1/2 cup tartar sauce
2 cups cole slaw Preheat the broiler. Lightly brush bread with butter. Broil on both sides for about 2 minutes. Set aside.
To prepare the salmon burger mixture:
Cube the boneless and skinless salmon. Chop finely on a cutting board. In a large bowl, combine the salmon with the red and green peppers, green onion, tabasco, salt and pepper to taste. Beat the egg white with a wire whisk until soft peaks form. Fold into the salmon mixture.
Divide into 4 equal portions, shape into patties 3/4-inch thick and 4 inches in diameter.
Refrigerate the patties on a tray until ready to use.
When chilled they hold together better.
Preheat a large nonstick skillet on the stove over medium heat until hot.
Brush the salmon burgers with canola oil on both sides, and carefully place in the skillet. Cook until browned, 3 to 5 minutes. Turn and continue cooking the burgers until they are browned and just cooked through.
PRESENTATION
Arrange each salmon burger on a bun. Top with a slice of tomato, one heaping tablespoon of tartar sauce, 1/4 cup mixed green salad and finish with another piece of bread.
Salmon burgers with herb aïoli
Serves: 4
Preparation time: 15 minutes
Cooking time:10 minutes
2 small cloves garlic
salt
1-1/2 cups mayonnaise
1/3 cup finely chopped fresh chives
2 Tbs. finely chopped fresh dill
1-1/2 Tbs. Dijon mustard
1 Tbs. fresh lemon juice
1/8 tsp. cayenne
Freshly ground black pepper
5 brioche, hamburger or Kaiser buns, 1 cut into large cubes, the other 4 split
1 lb (2 cups) skinless salmon fillets, skinned and boned, cut into 1-inch pieces
2 oz. (4 Tbs.) unsalted butter
Mash and chop the garlic with a pinch of salt. Transfer the garlic to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.
In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.
Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.
Brush melted butter on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light golden brown, 1 to 2 minutes.
Serve the burgers on the buns, spread with the remaining aïoli.
Serve with Spinach Salad.
Sausage and dried cherry stuffing
Serves: 12
Preparation time: 20 minutes
Cooking time:40 minutes
6 cups country style white bread, cubed and toasted
1 pound bulk pork sausage
4 oz butter
2 chopped onions
4 ribs of chopped celery
2 1/2 tablespoons of crumbled sage leaves
1 1/2 teaspoons crumbled thyme leaves
1 cup dried cherries (purchase them dried)
1 cup toasted and chopped walnuts
1 cup of chicken stock (canned)
salt and pepper to taste
Toast the 6 cups of bread cubes for 10 - 15 minutes in a 325 degree oven until golden. Transfer toasted cubes into a large bowl.
In a skillet, sauté the sausage, until brown. Drain grease and transfer it the bread bowl. In the same skillet, add butter, sauté all of the vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.
In the same bowl, combine the sausage, vegetables, cherries breadcrumbs and the rest of the ingredients except for the chicken stock.
Mix the ingredients until well combined. Add just enough chicken stock to moisten the bread mixture.
Stuff turkey loosely with stuffing just before roasting or bake into a large, shallow stoneware-baking dish.
Sausage stuffing with cranberry and corn
Serves: 15
Preparation time: 30 minutes
Cooking time:40 minutes
10 cups loaf corn bread
2 cups pecans
1 pound leeks, white and pale green parts
3 celery ribs
3/4 stick unsalted butter
1/2 pound sweet Italian sausage
2 cups fresh cranberries
1/4 cup sugar
1/2 cup flat parsley leaves
2 cups chicken broth
Salt and pepper to taste Preheat oven at 325 degrees. Cut corn bread into cubes. Place on a rimmed baking sheet. Dry for 15 minutes in oven.
Toast pecans for 10 to 12 minutes. In a bowl, combine corn bread and pecans. Cut leeks lengthwise. Slice crosswise into 1/2-inch pieces. Wash and drain. Chop celery.
In a 12-inch skillet, melt butter and add leeks and celery. Cook until tender. Remove sausages form casings and break into small pieces. Add to leek mixture, and cook over medium heat stirring occasionally until sausage is cooked through. In a medium saucepan, cook cranberries and sugar for about 5 minutes. Chop parsley.
In a large bowl, combine all ingredients. Season with salt and pepper to taste. Cool stuffing.
Scrambled eggs with caviar
Serves: 2
Preparation time: 10 minutes
Cooking time:5 minutes
4 large eggs
3 tablespoons heavy cream
2 tablespoons unsalted butter
2 ounces Sevruga caviar
8 slices buttered toast, quartered
Beat eggs and cream until just blended. Season with salt and pepper. In a medium nonstick skillet, melt the butter over medium heat. Pour in the beaten egg mixture, increase the heat to medium-high, and stir with a wooden spoon until the eggs thicken. Remove from the heat.
Divide the eggs between two warmed plates and top with caviar. Serve immediately, accompanied with the toast points.
Smoked salmon bagelettes
Serves: 10
Preparation time: 10 minutes
8 ounces cream cheese
4 ounces smoked salmon, boned and skinned
1 tablespoon chopped chives
10 miniature bagels
1 sprig fresh dill
In a food processor, blend the cheese, smoked salmon and chives into a creamy consistency.
Spoon into a pastry bag fitted with a star tip. Toast bagel halves. Pipe salmon mixture on bagels. Garnish with dill.
Spiced pita chips
Serves: 10
Preparation time: 10 minutes
Cooking time:15 minutes
The chips will keep in an airtight container at room temperature for about 3 days.
1/4 cup olive oil
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. cayenne pepper
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
6 whole-wheat pita breads, cut into 8 to 10 wedges each
Heat the oven to 375°F.
Combine the oil and spices in a large bowl. Add the pita wedges and toss to coat. Spread the wedges in a single layer on two baking sheets and bake, tossing once, until the pitas are brown and crisp, about 15 minutes. Let cool completely before serving.
Spinach and ricotta naan pizzas
Serves: 4
Preparation time:20 minutes
Cooking time:20 minutes
1 tsp (5 mL) olive oil
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tsp cumin seeds
1 onion, thinly sliced
1/4 tsp each salt and pepper
1 pkg (227 g) fresh baby spinach, coarsely chopped
2 tsp lemon juice
4 garlic naan or plain naan
2 plum tomatoes, diced
1/2 cup (125 mL) extra-smooth ricotta cheese or grated mozzarella In skillet, heat oil over medium heat; cook garlic, ginger and cumin seeds, stirring, for 1 minute. Add onion, salt and pepper; cook, stirring occasionally, until onion is softened, about 4 minutes.
Stir in spinach; cook, stirring often, until wilted and no liquid remains, about 5 minutes. Stir in lemon juice; remove from heat.
Arrange naan on large rimless baking sheet; divide spinach mixture among naan. Top with tomatoes; dollop ricotta cheese over top. Bake in 425 F (220 C) oven until bottoms are golden, about 15 minutes.
Change it up: Grilled Spinach and Ricotta Naan Pizzas
Prepare pizzas as directed. Place on greased grill over medium heat; close lid and grill until bottoms are crisp and golden, 5 to 8 minutes.
Stuffed boneless turkey with tart cherry gravy
Serves: 8
Preparation time:1 hour
Cooking time:40 minutes
Stuffing:
2 cups cubes from a loaf of Italian rustic bread (trimmed of crust)
2 tablespoons olive oil
1 small red onion, peeled and very thinly sliced (3/4 cup)
2 small garlic cloves, minced
Coarse salt and freshly ground pepper
6 ounces sweet Italian sausage (about 1 1/2 links), casings removed
1/3 cup (2 ounces) coarsely chopped dried sour cherries
1 teaspoon finely chopped fresh rosemary
1/3 cup Basic Chicken Stock
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 boneless, skin-on turkey saddle, 4 to 5 lbs (2 to 2.5 kg)
Salt and freshly ground black pepper
2 tbsp melted butter, or duck fat at room temperature
3 tsp chopped thyme, divided
2 tbsp flour
2 cups chicken stock
¼ cup tart cherry juice
¼ tsp ground allspice
Toast bread: Heat oven to 400 degrees. Spread bread in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 10 minutes. Let stand until cool.
Make stuffing: Set a large skillet over medium-high heat until hot, then heat the oil. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add sausage and cook, breaking it up with the back of a spoon, until cooked through, about 3 minutes. Stir in cherries and rosemary, and cook 1 minute more. Pour in stock and stir to combine, then stir in bread, making sure all parts are moistened with liquid. Remove from heat and stir in parsley. Adjust seasoning as desired, before proceeding with the Stuffed Turkey Breast recipe.
Preheat oven to 425°F (220°C).
Cut 8 pieces of twine, each about 12 inches (30 cm) long. Working on a large cutting board, arrange them parallel to each other, with about 1 inch (2.5 cm) between each. Open turkey like a book, and place in center of twine with center seam perpendicular to twine; season flesh with salt and pepper. Spoon stuffing into length of seam. Beginning with a piece of twine nearest the center, gather both ends together to enclose stuffing; tie and repeat with remaining twine to form a torpedo-shaped roast. Trim excess twine and place on a rack over a small roasting pan or baking sheet. Brush with butter or duck fat, sprinkle with 2 tsp thyme; season with salt and pepper.
Roast for 20 minutes. Reduce temperature to 350°F (180°C) and cook for another 18 minutes per pound, or until internal temperature reaches 165°F (73°C). Remove turkey and rack to a board and tent with foil while finishing gravy.
Place baking pan over medium heat on stove top. Sprinkle flour over drippings and stir until a smooth paste forms. Pour chicken stock into pan (if using a baking sheet, scrape paste into a small pot before proceeding) and whisk until smooth; bring to a boil and simmer for 10 minutes to thicken and concentrate flavor. Stir in cherry juice, allspice and remaining 1 tsp (5 mL) thyme. Season to taste.
Carve turkey into slices and serve with gravy.
Stuffed salmon fillet
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
2 pounds fillet of salmon
Salt and freshly ground pepper to taste
1 cup fresh breadcrumbs
1 cup slivered almonds
1 cup parsley sprigs
1 teaspoon dry tarragon
3 tablespoons grated lemon zest
1/4 cup fresh lemon juice
4 ounces soft unsalted butter
Ground cayenne pepper to taste
2 tablespoons lemon juice
2 tablespoons melted butter
1 cup dry white wine
Preheat oven to 350 degrees
Skin the salmon fillet. Remove all bones. Rinse fillet under cold water, and pat dry.
Cut the fillet in half across. Season with salt and pepper.
To make the stuffing:
Combine the fresh breadcrumbs, almonds and parsley in a food processor.
Process to a coarse texture until well mixed. Blend in the tarragon, grated lemon zest, lemon juice, and butter. Season to taste with salt, pepper, and cayenne pepper.
Spoon the stuffing over the surface of one fillet. Top with the other salmon fillet, pressing the fillet to adhere to the stuffing. Tie the stuffed fillets with butcher twine to keep the shape
of the fish.
Place the fish on a baking sheet. Measure the thickness of the stuffed salmon at the thickest part. Pour lemon juice, melted butter and wine over surface of fish.
Bake about 15 minutes per inch of thickness, until the flesh is barely opaque throughout.
To serve:
Cut the fish crosswise into 1 to 11/2 -inch-thick slices.
Arrange in center of warm plates. Spoon the cooking liquid over each portion.
Garnish with steamed asparagus or other green vegetables. Serve hot.
Summer squash skins with garlic bread crumbs
Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
Olive oil cooking spray
4 cloves garlic, chopped
1/4 cup fresh bread crumbs
3 1/2 pounds zucchini or combination of zucchini and yellow crookneck squash, each no longer than 6 inches
1 tablespoon butter
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
3 tablespoons chopped fresh parsley 1. Preheat oven to 400°F. Spray a small baking sheet with olive oil cooking spray. Combine garlic and bread crumbs and spread evenly on the baking sheet. Spray again with olive oil cooking spray and bake 10 to 15 minutes or until nicely browned. Stir a few times to toast evenly.
2. Meanwhile, trim ends of the squash. Holding each squash upright (vertically,) slice off the skin into long, narrow slices all around. (You should have about 1 1/4 pounds.) Cut slices into long strips, about 1/4 inch wide. Use the inside pulp for Zucchini Pancakes.
3. Put butter and oil in a large skillet or wok over medium high heat. Add squash strips, raise heat to high, and toss. Cook, tossing occasionally, until squash are just beginning to soften but are still slightly crunchy, about 5 minutes.
4. Add garlic bread crumbs, and parsley, toss, and serve.
Tomato zucchini pie
Serves: 6
Preparation time: 40 minutes
Cooking time:30 minutes
1 cup ricotta cheese
1/2 cup grated Romano cheese
1/2 cup fresh bread crumbs
1/4 cup chopped fresh basil
1 egg, beaten
1/4 teaspoon each, salt and pepper
3 plum tomatoes, thinly sliced
1 zucchini, thinly sliced
1 tablespoon olive oil
2 tablespoons small fresh basil leaves
ROASTED GARLIC PASTRY:
1 whole head garlic
2 teaspoons olive oil
1 3/4 cups flour
1/4 teaspoon salt pinch pepper
1/2 cup shortening
1 egg yolk
1 teaspoon white vinegar
ice water Roasted Garlic Pastry:
Separate garlic cloves; leaving skin on; place in small saucepan and toss with oil. Cover and cook over low heat, tossing occasionally, for about 30 minutes or until softened. Let cool; peel and set aside.
Stir together flour, salt and pepper. Cut in shortening until crumbly; set aside. Mash garlic; whisk in egg yolk, vinegar and enough ice water to make 2/3 cup. Sprinkle over flour mixture, tossing with fork until dough holds together.
Press into disc; wrap in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out pastry into 14-inch circle and place on 12-inch round pizza pan, leaving overhang.
In large bowl, stir together ricotta and Romano cheeses, bread crumbs, chopped basil, egg, salt and pepper; spread evenly over pastry, leaving 2-inch border.
Top with alternating circles of tomato and zucchini, overlapping slices. Brush with oil. Fold pastry border over filling.
Bake at 450 degree oven until crust is golden brown. Let stand for 5 minutes. Sprinkle with basil leaves.
Tomatoes provencale
Serves: 4
Preparation time: 15 minutes
Cooking time:25 minutes
4 tomatoes
3 tablespoons breadcrumbs
2 clove garlic, finely chopped
1 tablespoon chopped parsley
to taste salt and pepper
2 tablespoons olive oil Wash tomatoes. Cut the tomatoes in half crosswise, discarding the cores.
Put them in a buttered baking dish. In a separate bowl, combine the breadcrumbs, garlic, parsley, salt, pepper, and oil, blending well to form a crumbly mixture.
Sprinkle breadcrumb mixture over the tomatoes. Bake at 350 degrees until the tomatoes are tender.
Tomatoes stuffed with goat cheese
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
4 medium tomatoes, firm
10 ounces fresh goat cheese
fresh ground pepper, to taste
1 large egg
1 egg yolk
1 tablespoon fresh basil, chopped
3 tablespoons bread crumbs
1/4 cup Parmesan cheese, grated Preheat oven at 400 degrees.
Slice stem end off tomatoes. Scoop out seeds and some meat. Place tomatoes upside down on paper towels to drain liquid.
Soften goat cheese. Season with pepper. Add eggs and basil. Mix well. In another bowl, combine bread crumbs and cheese.
Fill tomatoes with goat cheese mix.
Sprinkle Parmesan mixture on top. Bake on oiled cookie sheet for 10 minutes. Broil to brown.
Tuna salad sandwiches
Serves: 4
Preparation time:15 minutes
Mayonnaise, lemon juice or vinegar and seasonings.
Stuff tuna salad in hollowed out tomatoes or avocado halves for a fresh take on lunch.
Swap out the tuna for chicken or ham, adding some Dijon mustard with the mayonnaise in the dressing.
2 cans (6 oz each) tuna in water, drained
1/2 cup chopped celery
1/4 cup chopped green onion
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper.
Spread tuna mixture on 4 bread slices, toasted or plain. Top with remaining bread slices.
Tuscan ribollita soup
Serves: 6
Preparation time:40 minutes
Cooking time:2 hours
"Ribollita" means "reboiled", that is, you cook it once, then let it rest for a couple of hours, then cook it again by reboiling it.
400 g (14 oz) of dried cannellini beans or 800 g (1 ¾ pounds) of canned cannellini beans.
300 g (10 oz) of stale bread. In Italy, we use Tuscan ciabatta bread, which is traditionally salt-free.
400 g (14 oz) of cavolo nero (Dino Kale)
250 g (9 oz) of savoy cabbage or green cabbage
250 g (10 oz) of Swiss chard
250 g (~10 oz) of potatoes (1 medium potato or 2 small potatoes)
180 g (6,4 0z) of peeled tomatoes
1 large onion
2 carrots
1 celery stalk
2 sprigs of fresh rosemary
2 springs of fresh thyme
about 2 liters (8 ½ cups) of vegetable broth or hot bean cooking water (the kind you get when using dried cannellini beans)
70 g (5 tablespoons) of extra-virgin olive oil
Fine salt to taste
Ground black pepper to taste
1 - DRIED BEANS - This recipe calls for dried cannellini beans. If you are using this ingredient, soak the dried cannellini beans in plenty of cold water the night before.
Once the beans are tender, drain and cook in at least 3 liters (12 ¾ cups) of water - scented with a sprig of rosemary - over medium-low heat for at least 1 hour.
Then drain the beans, saving the cooking water. Keep half the beans whole and puree the other half with an immersion blender. Set aside.
CANNED BEANS - If using canned beans, remove the liquid and rinse under cold water. Blend half of them and set aside.
2 - On a cutting board, chop the onion, carrot and celery into small pieces.
Then peel the potato and cut it into fairly large pieces.
3 - Wash and slice the cabbage, chard and kale.
Place the peeled tomatoes in a bowl with their juice and mash with a fork. Set aside.
4 - In a large saucepan, saute the carrot, onion, and celery with 4 tablespoons of EVO oil over medium heat for about 1 minute.
Then add the potatoes and a sprig of thyme and rosemary. Cook over medium heat, stirring, for about 3 minutes.
Finally, add the tomatoes.
5 - Stir and cook over medium heat for about two minutes. Then add the cabbage, chard, and kale.
At this point, add 2 liters (8 ½ cups) of bean cooking water (or vegetable broth if using canned beans).
6 - Cover and cook on a low heat for about 2 hours. If the ribollita soup gets too dry, add a ladle of hot water or hot vegetable broth.
After about 2 hours, the soup will be cooked and the vegetables will be soft. At this point, add the cream of beans and stir.
7 - Cook for another 10 minutes, stirring occasionally. Now add the whole beans that have been kept aside.
After another 10 minutes or so, season with salt and pepper, stir and remove from heat.
The ribollita soup is almost ready.
8 - Cut the stale bread into large slices or pieces.
Now take a pot or high-sided casserole that is larger than the one that holds the vegetable soup.
Place the stale bread slices on the bottom and add a few ladles of soup.
9 - Repeat adding a layer of bread and a layer of soup until the pot is full.
Allow to cool at room temperature, then cover with plastic wrap and keep in the fridge for at least 2 hours.
PLEASE NOTE: This time in the refrigerator is necessary to allow the bread to absorb all the liquid from the soup and to give the ribollita its typical thick consistency.
At the end of this time, take the pot. The bread will have absorbed the soup and will be completely melted. The soup will be semi-solid.
Return to the heat and bring to a boil. Serve hot.
Wild rice and chestnut stuffing
Serves: 10
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
3 cups water
3/4 cup jumbo-grade wild rice, rinsed
3 teaspoons salt
8 tablespoons (1 stick) unsalted butter
2 cups finely chopped yellow onion
2 cups finely chopped fennel bulb
1 tablespoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon fennel seeds
1 pound sliced whole wheat bread, 2 to 3 days old, toasted and cut into 1/2-inch cubes
1 jar (15 oz.) steamed chestnuts
3 eggs
2 1/2 cups turkey stock
1/4 cup finely chopped fresh flat-leaf parsley
1 1/2 teaspoons freshly ground pepper
In a heavy pot, bring the water to a boil over high heat. Add the wild rice and 1 teaspoon of the salt. Cover partially, reduce the heat to low and cook, stirring occasionally, until the rice is tender, about 45 minutes. Drain the rice and let cool. Preheat an oven to 325°F. Generously butter a large, shallow baking dish.
In a large fry pan over medium heat, melt the butter. Add the onion, chopped fennel, poultry seasoning, thyme and fennel seeds. Cover and cook, stirring once or twice, until the vegetables are tender, about 15 minutes. Let cool.
In a large bowl, combine the bread, chestnuts, the onion mixture and the wild rice. In another bowl, whisk the eggs until blended. Whisk the stock into the eggs, then stir the egg mixture into the bowl with the bread mixture. Stir in the parsley, the remaining 2 teaspoon salt and the pepper. Spoon the dressing into the prepared baking dish, cover tightly with aluminum foil and bake for 1 hour. Uncover and bake until the dressing is lightly browned on top, 20 to 30 minutes more.
Note: This dish can also be packed loosely in the body of the turkey and served as a stuffing. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time.
For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
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