Super Bowl Party

SUPER BOWL PARTY 2014

I served Macaroni and Cheese with Ham, Coleslaw with Red Bell Pepper, French Potato Salad and Beef on Weck.

Serving about 25 people.

Macaroni and Cheese with Ham

Macaroni and Cheese with Ham

2 lbs.                          Elbow macaroni
1/4 lbs.                       Butter
1/4 lbs.                       All-purpose flour
1 tablespoon              Powdered mustard
8 cups                        Whole milk
16 ounces                  Cheddar cheese, sharp, shredded
16 ounces                  Monterey Jack, sharp, shredded
16 ounces                  Ham, sliced 1/4 inch thick and cut into      
                                  1/4 inch squares

1. Bring water in a large pasta pot to boil. Cook elbow macaroni for 10 minutes. Drain pasta and set aside in colander.
2. Heat butter until foaming. Add flour and mustard and whisk well to combine. Gradually whisk in milk, bring mixture to boil, whisking constantly until thickened to consistency of heavy cream.
3. Turn off heat, whisk in cheeses until cheeses are fully melted, about 5 minutes.  Add to 13" x 3" round dish and add pasta and ham, stirring constantly.

Coleslaw

Coleslaw with Red Bell Pepper

1 cup                        Cider vinegar

1/4 cup                     Olive oil

1/4 cup                     Lime juice

1 teaspoon                Ground black pepper

1                               Medium green cabbage, cored and                                            shredded fine
1                               Medium  purple  cabbage, cored and    shredded fine
3/4 cup                     Sugar
3 teaspoons              Salt
1                               Red bell pepper, thinly sliced
1                               Green bell pepper, thinly sliced
10                             Scallion, thinly sliced

1. Combine vinegar, olive oil, ground black pepper, and lime juice in a bowl. 
2. Toss green and purple cabbage together. Add sugar and salt into the large bowl. Set for 2 hours.
3. Transfer cabbages to salad spinner and spin cabbages until excess water is removed. 
4. Add cabbages, red and green bell peppers and scallion, vinegar mixture and toss to combine. Season with salt to taste. Toss again before serving.

French Potato Salad

French Potato Salad

8 pounds                           Red potato, unpeeled and cut into                                             1/4-inch thick slices

1/4 cup                             Salt

1/2 cup                             Champagne vinegar

2 tablespoons                    Dijon mustard

1-1/2 cups                         Olive oil

                                          Black pepper

4 - 6                                  Shallots, minced

1/3 cup                              Chive leaves, minced fresh
1/3 cup                              Parsley leaves, minced fresh
1/3 cup                              Tarragon leaves, minced fresh

1. Place potatoes, salt and cold water in large saucepan. Bring to boil over high heat. Lower the heat and bring the water to a simmer, about 40 minutes. Drain potatoes.
2. Toss shallots, herbs, vinegar, mustard, oil and pepper in bowl until combined. Drizzle dressing evenly over warm potatoes. Let cool for 30 minutes. Serve immediately.

BEEF ON WECK


Beef

12-15 pounds                  beef
                                        Flour
                                        Salt and fresh ground pepper
  2 quarts                         Beef broth

1. Preheat the oven to 500 degrees.
2. Place the beef in an open shallow roasting pan. Sprinkle with a flour and season with salt and pepper. Roast at 500 degrees for 60 minutes. Turn off the oven. DO NOT OPEN THE DOOR AT ANY TIME. Leave the roast in the oven for 2 hours.
3. After 2 hours, take the roast out of the oven, cut thin slices and place them in a pan.
4.  Pour the beef broth on top of the beef.

Weck Roll

BEEF ON KIMMELWECK (WECK)

Source: "The Neighborhood Bake Shop" by Jill Van Cleave

Serves 16 rolls.

5 teaspoons                    Active dry yeast

2 cups                            Water, lukewarm

4 tablespoons                 Vegetable oil

2 tablespoons                 Sugars

1 tablespoon                   Salt

2 teaspoons                    Barley malt syrup

4 large                            Egg whites

6 to 6-1/2 cups               Bread flour, high-gluten

2 tablespoons                 Water

                                       Sea salt, for spindling

                                       Caraway, for spindling

1. Sprinkle the yeast oven 1/2 cup of the lukewarm in a small bowl. Set aside to proof until bubbly, about 5 minutes.
2. Combine the remaining 1-1/2 cups lukewarm water, oil, sugar, salt, barley malt syrup and 1 egg white in a large mixing bowl. Stir to dissolve sugar. Add 3 cups of the flour and mix flour smooth. Add the yeast solution and slowly stir in an additional 3 cups of the flour.
3. Turn the dough out onto a lightly floured work surface. Knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch. Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled, about 1 hour.
4. Punch the dough down, cover the bowl  again, and let the dough rise a second time, for about 30 minutes.
5. Return the dough to the surface and divide it into 16 equal pieces. Shape each piece into a smooth round, then flatten the rounds slightly. Place on a parchment-lined, well spaced to allow spreading. Cover loosely with a towel and set aside at room temperature for 30 minutes.
6. Preheat the oven to 425 degrees.
7. Combine the remaining egg white and 1 tbsp. water in a small dish and blend.
8. Brush the rolls lightly with the egg white wash. Using the tip of a sharp razor, cut 4 crescent-shaped slits into each roll, radiating out from the center. (see the note) Sprinkle the rolls with the coarse salt and caraway seeds and spritz, with water.
9. Bake for 5 minutes. Quickly open the oven door, spritz the rolls again with water, and close the oven. Bake the rolls about 15 minutes more, until browned and crisp. Cool the rolls on wire racks.

Note:

I use a knife, Matfer made in France.

Matfer

I USE ONLY LEFT HAND!!!

Bread and Butter Pickles

Pickles!!! I have a mandoline and cucumbers for cutting.

Cucumbers and Mandoline

BREAD AND BUTTER PICKLES 


Serving size is 6 quarts.

6 pounds                                 Cucumbers
3                                             Onions, cut in half, then sliced
3 tablespoons                         Kosher salt
6 tablespoons                          Mustard seeds
1-1/2 teaspoons                       Celery seeds
3 tablespoons                          Coriander powder
1-1/2 teaspoons                       Turmeric powder
5 cups                                      White vinegar
1 cup                                       Sugar

1-1/2 cups                           Kosher salt

1. Using a 1/16 slide on the mandoline, slice the cucumbers and place them into a colander.
2. Then place the colander into an empty bowl that will allow for drainage.
3. Mix the cucumber slices with 3 tablespoons salt. Then place them in the fridge to drain overnight. The next day, drain and get rid of the excess salt.
4. The next day, you want to toast your mustard seeds, celery seeds, coriander powder and turmeric powder. Set aside.
5. Using the mandoline, slice the onion and set aside. 
6.  Mix together the cucumbers, the seed and powder mixture, the sliced onion, the white vinegar, and sugar.
7. Heat the above mixture in a stockpot on the stove for 15 minutes.
8.  In a large enamel pot, place the wire rack into the pot and boil water.
9. Next, pour the mixture into the canning jars and put the lids on. Make sure the wire rack's handles are hooked on the lip of the pot.
10. Place the canning jars into the enamel pot on the wire rack.
11. Remove the hooks, so that the jars are now submerged. Let boil for 15 minutes.
12. Lift the wire rack up and place the hooks on the lip of the pot. One by one, use tongs to place the jars on the counter.

Pot, stainer, tong, funner, lid & jar

I USE  ONLY MY LEFT HAND!!!

Osso Buco with Saffron Risotto

OSSO BUCO WITH SAFFRON RISOTTO

Osso buco is traditionally served with risotto alls Milanese (saffron risotto).


OSSO BUCO

 Serves 2

Osso Buco

1 tablespoons            Flour
                                 Salt and fresh pepper
4 tablespoons            Olive oil
2                               Veal shank, 1 1/2 inches thick each, butcher's twine
1 medium                  Onion, chopped medium
1 medium                  Celery, chopped medium
1 medium                  Carrot, chopped medium
3                               Garlic clove, minced
1 cups                       Beef broth
2 cups                       Dry red wine
1 (14.5-ounce) can   Small tomatoes, San Marzano
1                               Bay leaf
                                 Salt and ground pepper

1. Turn oven to 325 degrees.
2.  Dry veal shanks with paper towels, then season with flour, salt and pepper.
3.  Heat oven, add olive oil and cook until brown and turn over second time.  Cook each 5 minutes per side. Transfer shanks to dish and set aside.
4. Add olive oil. Set oven over medium heat. Add onions, carrots and celery and soft and lightly browned. Add garlic and cook for 1 minute.
5. Increase heat to high and stir in broth, tomatoes,  2 cups wine, juices from veal shanks, and bay leaves. 
6. Cover pot, bring to simmer with lid slightly ajar. Cook shanks about 1-1/2 to 2 hours.

BEEF BROTH

The one the bones from Jeff Shanks,  ever the is good!


2                                         Beef  soup bones, frozen
1  medium                           Leek, wash, cut in half length wise , 2" pieces
1  large                               Onion, skin on, cut in half, long thin slices, 6 slices in a half
2   medium                         Carrot, skin on, cut length wise, cut in 2 inches
2  medium                          Celery, cut 2 inches
1-1/2 cups plus 1-1/2 gal.   Water
20-30                                Peppercorn, whole
 5 sprigs                             Thyme
 10 sprigs                           Parsley

1. Turn oven to 400 degrees, set 30 min.
2. Big pot, Pam - original, 100% canola oil, spay button. Add beef soup bones, leave uncovered for 45 minutes.
3. Add leek, onion, carrot, celery and 1-1/2 cup water, 45 minutes.
4. Add 1-1/2 gal. water, peppercorn, thyme and parsley in, 45 minutes.
5. Cover and turn down to 250 degrees.  Cook for 4 hour to 8 hour.
6. Allow the cool.  Scrape off the vegetables and bones into a strainer. 

SAFFRON RISOTTO

The rice and arborio used in risotto dishes.

Serves 2.


3-1/2 cups               Chicken broth
2 tablespoons          Butter
1 medium                Onion, chopped finely
                                Salt and fresh pepper
1 cup                       Arborio rice
1/4 teaspoon           Saffron thread
1/2 cup                    Dry white wine
1/2 cup                    Parmesan cheese, finely grated

1. Bring broth to simmer in medium saucepan.
2. Melt butter over medium heat, add onion, stirring, until onion is very soft. Add saffron to the pot.
3. Add the rice.  Cook, stirring frequently, about 4-5 minutes. Add wine, stirring frequently, about 2-3 minutes. Add 2 ladles of chicken broth, simmer until liquid is absorbed. Keep doing this. It will take 20-25 minutes.
4. Stir in Parmesan cheese and serve.

 

 I USE  ONLY MY LEFT HAND!!! 

Salsa

Canning! Can It! by Jackie Callahan Parente from the kitchen of Hobby Farm Home. Equipped with information about the food procurement and preservation.


Salsa

Make 16 serving.

6 pounds (8 quarts)                   Tomatoes Roma
, seeded, cored and chopped
5 cups*                                      Peppers, various, seeded and chopped
2 cups                                        Onions, peeled and chopped
1 lb. 8 oz.                                   San Marzano tomatoes, crushed
3 cloves                                      Garlic, minced
1-1/2 cups                                  Cider vinegar
1 tablespoon                               Canning salt

* See photo.

Various Pepper

1. For water-bath caners and cold water to a level that will cover the jars, and start to heat.
2. Heat a large pot with water on the stove. Score the top of the tomatoes only 1/4 of an inch. Add 6-8 tomatoes to the pot after the water boils. Let boil for 1-1 1/2 minutes. In another large pot have ice and cold water ready. After tomatoes boil, remove from pot and place in ice bath.  Wait 3-4 minutes then remove from ice and place in mixing bowl. Peel, cut in half, seed, then cut approximately into 1/4 of an inch.
3. Combine all ingredients in a large saucepan. Bring the mixture to a boil, reduce the heat and simmer 45 minutes. 
4. Remove from heat and ladle hot salsa into jars.
5. Process the finished pints for 15 minutes. Take out.

Roma Tomato

Salsa

Roasted Trout

Caught in a trout pond in Denver at my sister Mary's cottage.


ROASTED TROUT

Raw Trout

Serving 6-8.


4                       1-1/2 lbs. Fresh trout, gutted
2     Bunches     Fresh thyme
2     Bunches     Fresh basil
5-7                    Scallions, cut in 1/8 inches
3 tablespoons    Olive oil
                          Salt and freshly ground black pepper
1 bunch.            Parsley
2                        Lemons, halted, 1/8 inches thick

1. Preheat your oven to 475 degrees F. 
2. Rub trout with olive oil, inside and out. Rub thyme, basil, scallions, salt and black pepper on the inside.
3. Cut off lemon slices. Place lemon and parley on outside skin of trout.  
4. Place trout in oven 10-15 minutes.



Finish Trout

Bones

WINE:

Saint Roch Les Vig Nes
Cotes de Provence
Vendange 2009

Wine Region: Provence, France
App: Cofes de Provenes

Very Good!!

I USE ONLY MY LEFT HAND !!!

Broccoli Rabe and Orecchiette with White Bean-Anchovy Sauce and Sausage

BROCCOLI RABE,  ORECCHIETTE WITH WHITE BEAN-ANCHOVY SAUCE AND SAUSAGE

Broccoli Babe, Orecchiette with White Bean-Anchovy
Sauce and Sausage

Makes 4 servings.

1                               Sicilian Sausage, 1/2-inch, 24-dia.
1/4  cup                     Olive oil
4                               Anchovy fillets, minced
5 medium                 Cloves garlic, minced
                                 Red pepper flakes
1 (15.5-ounce) can   Cannellini beans, drained and rinsed
1 cup                        Chicken stock
                                 Salt and ground black pepper
1 pound                    Orecchiette pasta
2 pounds                   Broccoli rabe, sliced
                                 Grated Pecorino Romano cheese

1. Heat olive oil 5 minutes on medium-high heat. When hot add sausage. Cook sausage until brown . Remove sausage from pan.
2.  Heat olive oil, anchovy, garlic and red pepper flakes, for 2 minutes.
3. Add beans and stock; simmer to thicken, 4-5 minutes. Remove from heat, add salt and pepper to taste, and cover.
4.  Add 2 tablespoons salt and pasta to 5 quarts boiling water; cook until pasta is tender, about 5 to 6 minutes. Add greens until cooked fully, 3 to 5 minutes longer. Then drain and put in the same skillet.
5.  Slice sausage into 3-inch pieces then add sausage, anchovy, garlic, red pepper, beans and pasta.
6. Add cheese and serve.

I USE ONLY MY LEFT HAND !!!


                           

Tortilla - Potato Omelet

The tortilla is a way of life in Spain. I saw in Spain them everywhere, gas stations, grocery stores and shops.

TORTILLA

Serves 4 or 6.


2 cup                     Olive oil
3                            Red potato, cut in half then 1/8-inch
1                            Sweet potato, peeled and cut in half then 1/8-inch slices
1 large                   Onion, thinly sliced
12                          Eggs,  Duck or chicken
                              Parsley
                              Salt and pepper

1. In 12-inch pan add both types of potatoes at medium heat. Add olive oil, make sure to cover the potatoes. After 5 minutes on medium then cook for 15 minutes on low heat.
2. Then after add onions for 15 minutes. Then after 15 minutes, or more, potatoes and onions should be done. Then remove the heat. Use a strainer (wire mesh) to pour olive oil into a bowl.
3. In a bowl whip eggs.  Then add onions and potatoes to the same bowl.  Now put the onion, potato and eggs back in the pan. Add salt and pepper. Turn on LOW. Leave on one hour.
4. The parsley can be added once it's cooled.

Tortilla

I USE ONLY MY LEFT HAND!!!