2 large yellow onions, peeled and cut lengthwise into ½” pieces
3 garlic gloves, peeled and sliced
Salt and pepper to taste
INSTRUCTIONS
Heat oil in large saute pan over medium high heat. Add sausage and cook, turning frequently for about 10’ until browned. Remove and slice.
Add peppers, onions, garlic, sliced sausage to pan. Add salt and pepper to taste. Lower heat and cook for 5’ or until vegetables are cooked. Drain oil and, if desired, remove garlic.
Adapted from the Silver Palate Cookbook. Currently on the hunt for meals that can be made ahead for hungry skiers and hikers after a day out in Greensboro. This one hit the spot….add tortellini just before serving unless you don’t mind it turning to mush!
INGREDIENTS
1/3 cup olive oil
1 lg yellow onion
4 carrots thickly sliced
1 fennel bulb, chopped
2 lg potatoes peeled and diced
1 green pepper cut into 1/2 inch squares
3 med zucchini
1 1/2 green beans sliced diagonally
1 med cabbage shredded
5 cups beef stock
5 cups water
1 can (35 oz) Italian plum tomatoes
2 T dried oregano
1 T dried basil
Salt and pepper to taste
Outer rind of 2 inch chunk Parmesan
1 1/2 c canned drained cannellini (white kidney) beans
1 lb cheese tortellini
1 1/2 lbs sausage, fried and sliced
Freshly ground Fontina cheese
INSTRUCTIONS
1. Heat oil in large stock pot over medium heat. Sauté onion for 10-15’ 2. Add carrots, sauté 2-3 minutes 3. One at a time, Add fennel, potatoes, green pepper, zucchini, green beans. Sauté 2-3’ before adding next vegetable. Add cabbage and cook 5’ more. 4. Add stock, water, tomatoes with juice, oregano, basil, salt and pepper to taste. Bury Parmesan ribs in center. Heat to boiling. Reduce and simmer covered 2.5-3 hours. It will be very thick. And yummy looking 😀 5. 15’ before serving, add beans and tortellini, raise heat to cook tortellini and stir occasionally to keep it from sticking. Add sausage. 6. Garnish with grated Fontina. Makes 10-12 portions
2 lbs. Russet potatoes, peeled and quartered (about 3 large)
6 TBSP unsalted butter
½ cup whole milk
½ cup sour cream
½ cup packed grated Parmigiano-Reggiano cheese
Freshly ground black pepper
Filling:
¾ cup French lentils
4 sprigs thyme
3-½ cups vegetable broth
1 tsp kosher salt
4 TBSP butter
8 oz. sliced mushrooms
1 large leek, white part only, sliced thinly
2 med. Carrots, peeled and diced
2 cloves garlic, minced
Freshly ground black pepper
2 TBSP tomato paste
2 TBSP flour
1 cup frozen peas
1-2 tsp. Fresh lemon juice
INSTRUCTIONS
Boil potatoes 15 – 20 minutes until soft.
Meanwhile, prepare the filling: In 10 inch oven-safe skillet with high sides (or dutch oven), bring lentils, thyme, 2 cups broth to simmer with 1 tsp salt. Reduce heat, continue to cook lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 min. Transfer lentils to a bowl.
Finish the topping: in small saucepan, heat 6 TBSP butter and milk together until butter melts. Drain potatoes well, return to pot. Mash hot potatoes until smooth. Mix in hot butter mixture and sour cream until just blended. Stir in ½ of Parmigiano. Season to taste with s/p. Cover and set aside.
Finish the filling: Heat oven to 375 degrees. Melt butter in dutch oven, add mushrooms and cook until deep golden brown, 8-10 min. Reduce heat to med, add leeks, carrots, garlic, cook until tender, another 10 min. Season to taste with s/p. Add tomato paste, stir, cooking until well combined (2-3 min). Sprinkle flour over mixture, stir and cook 1 min. Add remaining 1-½ cups broth, cooked lentils, peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
Top mixture with dollops of mashed potatoes, then spread them over top (or transfer lentil mixture to a casserole dish, spread potatoes over top). Sprinkle with remaining Parmigiano. Transfer to oven (put foil lined pan under it to catch drips). Bake pie until potatoes have begun to brown and edges are bubbling, about 30 min. Let stand at room temp 15 min before serving.
A Classic Lasting Adventures dish. Can be simple to the point of no chopping at all, or as elaborate as you like.
Feeds 4
20 Minutes
INGREDIENTS
1 can diced tomatoes (or fresh)
1 can coconut milk
1 can garbanzos
1 can chicken (or 1 fresh sauteed chicken breast)
1 jar Thai curry paste (I usually go red)
2 tablespoons olive oil
1 cup rice or quinoa
Optional:
1 onion diced
1 cup chop mushrooms
1 cup chopped broccoli
2 tablespoons chopped cilantro
INSTRUCTIONS
Start the rice
Saute the chicken in the oil. Add the onion, broccoli and later, the mushrooms. Add the diced tomatoes, coconut milk, garbanzos and curry paste. Simmer for ten minutes to cook off some of the liquid. Serve and top with cilantro (unless Laura is around)
Whisk together the yolks and ice water, place in the fridge. Mix the salt into the flour and add the butter. Use your fingertips to incorporate the butter into the flour but stop before you lose all the butter chunks or the butter starts to melt. Avoid using your palms (more heat there)
Add some of the water egg mixture to the flour and mix. Add little by little only until you can make a dough ball with your hand that will stay together. Mix as little as possible
Form into a disk, wrap in plastic and chill for at least 30 minutes.
APPLE MIXTURE INGREDIENTS
3-5 lbs of peeled, thinly sliced apples (soak apples in water with a bit of lemon to prevent browning while processing)
1 cup dark brown sugar
¼ teaspoon salt
2 teaspoons cinnamon
⅓ cup lemon juice
3 ½ tablespoons cornstarch
3 tablespoons water
3 ½ tablespoons butter
1 large egg
APPLE MIXTURE INSTRUCTIONS
Put the apples brown sugar, salt, cinnamon, lemon juice, and half of the cornstarch (1 ¾ tablespoon) into a bowl and mix. Let this rest for 30 minutes. Pour mixture into a colander and catch liquid in a bowl. Let the apples drain for 10-15 minutes.
Boil the captured liquid in a small saucepan. Mix the remaining cornstarch (1 ¾ tablespoons) with 3 tablespoons of water and add to the boiling mixture. Boil for another minute and then add the butter. Once the butter is melted the mixture should be the texture of a thick caramel. Coat the apples with the mixer YUUUUUUM!!! Things should smell pretty good by this point…
Now might be a good time to preheat the oven to 350 F. Cut the dough roughly in half (maybe one half slightly larger, like ⅝ of the dough) and roll each piece out into a nice circle ¼ inch thick. The thinner the better as long as the butter isn’t melting or the dough breaking. Wrap the larger crust around the rolling pin to transport the crust into the pie tin. Trim the edges.
Lay the apples onto the crust as flat as possible to fit them all. DON’T FORGET TO TASTE TEST THE APPLES! Lay the top crust over everything and trim the edges. Pinch and fold the edges of the crust together, multiple times, to ensure a good seal. Use two knuckles and a finger to indent the crust decoratively, very important! Slice some air vents in the top, make it custom! Whisk the egg and brush over the crust for style points.
Bake for 40 minutesn and then loosely cover the top with tin foil, bake for another 10-15 minutes. The most important but hardest part is letting the pie rest for 45 minutes minimum in a cool place. If you don’t the apple mixture won’t set and slices will fall apart :,(
3 lbs Tart apples, peeled, cored, and thiny sliced
1/2 C Orange juice
2 C Whole cranberries
1/4 C Cold butter, in bits
Double recipe of Flaky Pastry for Pie Crusts (see p. 248, call Mom)
1 egg yolk, beaten
INSTRUCTIONS
Bring the brandy to a boil with orange rind and currants in a small saucepan. Lower the heat, cover, and simmer 5 minutes. Take off the heat, uncover, and set aside. Meanwhile, combine the flour, sugar, cinnamon, nutmeg, salt, and ginger and toss with the apples. Add the orange juice and brandy mixture. Toss thoroughly. Add the cranberries and butter. Set aside.
Divide the Flaky Pastry dough into 2 balls, one about 25% bigger than the other. Roll the smaller ball between 2 sheets of wax paper to fit a 9″ pie pan and then gently fit the dough into the pan. Trim the edges to leave a 1/2″ overhang.
Preheat the oven to 450. Fill the pie shell heaping full and pack down the filling. Roll out the reserved dough between wax paper until it is 14″ in diameter. Transfer to the pie. Pinch the top and bottom crusts together and roll them under so that the roll rests on the rim of the pie pan. Crimp the edges well with your fingers. Cut several air vents in the top. If desired, decorate the top with any extra dough cut into shapes. Then brush with the egg yolk. Set the pie on a rimmed baking sheet lined with aluminum foil to catch any juices which may overflow.
Bake on the lowest rack for 15 minutes. Then, lower the heat to 350 and bake 55 minutes more or until golden and bubbly. Let cool completely before cutting (or it will run all over the place). Store at room temperature.
Edit from Mom: This pie was super yummy and not too sweet, I did a lattice on the top cuz I wanted to see the cranberries. Also forgot to add the butter on the filling and it was just fine. Cooked it a bit longer than it says too.
Preheat the oven to 325. Blanch the pecans for one minute in boiling water. Drain. Combine the reduced bourbon, sugar, Angostura bitters, Worcestershire sauce, and corn oil. Turn the still hot nuts in a bowl and toss with the bourbon micture. Let stand 10 minutes and then spread on a rimmed sheet tray. Bake for 30-50 minutes, stirring every 10 minutes. When nuts are crisp and lightly brown and the liquid has evaporated, turn the nuts into a bowl. Combine the cayenne, salt, pepper, and cumin. Sprinkle over the nuts while tossing. Turn out onto a sheet pan to cool in a single layer. Store in an airtight container.
Add all liquid ingredients into container (with lid is preferred or cover with a plastic wrap. Now add all other ingredients into the container, mix completely. Trim as much fat as possible off the brisket. It is the fat on the meat that will go bad, not the meat. The meat is to be sliced with the grain as thin as possible (approx. 3/16″). To aid in slicing meat thinly, freeze until ice crystals are formed. This allows for more slices and a quicker drying time. Place into marinade as sliced. Make sure all meat is covered with the ingredients and stir meat occasionally to ensure all areas of meat have been exposed to the marinade. Cover and refrigerate for 24 hours or more, occasionally shaking or stirring the meat at least 2 more times.
When ready to dry, place aluminum foil on bottom of oven and cover bottom entirely. Try to a make a pan out of the foil because of the drippings. Remove when it is obvious that there are no more drippings. This is usually a while after the meat has been turned over. You will notice that the drippings will have a tendency to give off a burning smell because it is laying on the bottom of the oven, you can replace the foil at any time to avoid this. It is advisable to place paper towels on the oven door while opening and loading the trays to catch the drippings. Place the meat across the racks, filling the top rack first. Set temperature at lowest setting and then call Dad for advice on how long to cook 🙂
The Nocka Cook Book 