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!!!

Strawberry Ice Cream on Sugar Waffle Cone

Strawberry ice cream may be delicious.

Strawberry

STRAWBERRY ICE CREAM

Make 1-1/2 quarts.

2 quarts                  Fresh strawberries, washed, hulled and sliced
1-1/4 cups              Sugar
1 cup                     Whole milk
1 cup                     Heavy cream
                              Pinch of salt
6                            Large egg YOLKS
2 tablespoons        Fresh lemon juice
3 tablespoons        Vodka, good quality
1 teaspoon             Vanilla extract

1. Toss the strawberries and 1/2 cup of the sugar together. Mash the berries with a potato masher until sightly broken down. Let stand, 1 hour.  Refrigerate over night.
2. Heat the milk, cream, 1/2 cup of the sugar and the pinch of salt oven medium heat, stirring occasionally, until steam appears and the mixture is warm, about 5 minutes.Whisk the yolks and 1/4 cup sugar in hand blender. Whisk the warm milk mixture into the beaten yolks, 1/2 cup at a time, about 1 minute. Do NOT boil the mixture! Cool the custard in refrigerator over night.
3. Add the strawberries, lemon juice, vodka, vanilla extract to the custard. Pour the strawberry custard into the ice cream machine and follow the manufacturer's instructions.

SUGAR WAFFLE CONE

Waffle Cone

About 6-8 cones.

1                          Whole egg

1                          Egg white

1/4 teaspoon        Salt

1/2 cup                Granulated sugar

2/3 cup                All-purpose flour

2 tablespoons      Butter, melted

1. Preheat the waffle cone. Start with color control setting of 2-1/2 to 3.
2. Beat the egg, egg white, salt and sugar in hand blender. Add the flour and stir slowly until all flour is moistened. Add the melted butter and stir until well blended.
3. Spoon 3 tablespoons of batter in the center of the iron. Close the lid, latch, bake for 2 minute and then check for proper color.
4. See Rolling the Cone for Instructions & Recipes for Model 838.
5. Quickly remove the waffle from the cone form onto a clean cloth towel . Set the warm cone aside in tall iced tea glass until it cools or until you are ready to serve.

Strawberry Ice Cream on Sugar Waffle Cone

I USE ONLY MY LEFT HAND !!!

Potato, Wild Leek and Chicken Soup

This is another recipe with a wild leek delicate flavor.



POTATO, WILD LEEK AND CHICKEN SOUP

Makes 6 servings.


40                          Ramps (wild leeks), roots trimmed and bulbs sliced
2 tablespoons        Butter

2 tablespoons        Olive oil

Potato, Wild Leek and Chicken Soup

2 pounds               Potatoes, (not russets) cubed
1 quart                   Chicken Broth
6 ounces                Creme fraiche (I use Vermont Creamery)
1 cup                     Milk, whole
2                            Breast chicken, sliced
2 tablespoons        Thyme, freshly chopped
                              Salt and black pepper

1. Slice the bulbs into 1/2 inch slices.
2. Heat the butter and olive oil in a large pot, medium heat. Add the ramp bulbs and cook, stirring occasionally, until they start soften, about 5 to 8 minutes.
3. Add the potatoes and chicken stock and then bring to a boil, then lower heat and simmer, partially covered, for about 30 minutes.
4. Remove from heat. Puree the potatoes in the pot with an immersion blender.
5. Add the creme fraiche and chicken. Simmer for to 5 minutes.
6. Add the milk and thyme, heat until hot, season to taste with salt and pepper, and then serve.

I USE ONLY MY LEFT HAND !!!

Barbecue Sauce

This is special for the Summer. This can be used on chicken, pork chops, spareribs and pork loin.


BARBECUE SAUCE


About 3 cups.

Barbecue Sauce on Chicken

2 tablespoons              Butter
2 tablespoons              Olive oil
1/2                               Onion, chopped
2 tablespoons              Garlic, finely chopped
4 tablespoons              Cider vinegar
2 cups                         Ketchup
1/4 cup                        Heinz sauce
2 tablespoons              Worcestershire sauce
1/2 teaspoon               Tabasco sauce
2 tablespoons              Oil, vegetable
                                   Salt and freshly ground pepper to taste
1/2 teaspoon               Red pepper flakes
1                                 Bay leaf
1 tablespoons              Sugar
1 tablespoons              Paprika
1                                 Lemon

Barbecue Sauce on Pork Loin


I USE ONLY MY LEFT HAND !!!

1. In a saucepan heat the butter and olive oil, cook onion 5 minutes and then slowly cook the garlic, 2 minutes.
2. Combine all the ingredients except the lemon.
3. Add the juice of the lemon. Cut the lemon into quarters and add it. Heat 30 minutes or more.

Spring is Special

 Ramps are the very first of the spring vegetables.  According to the cook in Saveur Cooks, Authentic American by the editors of Saveur Magazine, ramps are wild leeks, with pungent bulbs and leaf-shaped shoots. Ramp season is short, from mid-April to early May.  I visit the big smiling African-American vendor with with ramps and bacon from Barrita and Jeff Shanks from Seven Bridges Farm, Lima, NY.


RAMPS WITH BACON

Ramps with Bacon

2 lbs.                      Ramps
1/2 lb.                    Sliced bacon
                              Salt and freshly ground black pepper

1. First clean the ramps. The outer skin peels off and then you must trim off the roots. Gently rinse away any dirt clinging to the bulbs or leaves. Slice the bulbs from the leaves. Rough cut the leaves.
2. Fry bacon in a large cast-iron skillet over medium heat, turning a few times, until crisp and golden brown, about 5 minutes.
3. Add ramp bulbs and leaves, still cooking over medium heat, stirring frequently, until bulbs are soft, about 10 minutes.
4. Season to taste with salt and pepper.

I USE ONLY MY LEFT HAND !!!

Easter Sunday

My cousins, Corey, Nina and Lucy love Paella. This recipe is from The Food and Wines of Spain by Penelope Casas.


TAPA

CLAMS IN SPICY TOMATO SAUCE

Serves 4-6.

Clams in Spicy Tomato Sauce

1                        Onion
2 clove              Garlic, minced
2 tablespoons    Olive oil
2                        Tomatoes, peeled and chopped
1 tablespoon      Tomato paste
1 teaspoon         Paprika
1/2 cup              Dry white wine
                          Salt
                          Ground pepper
2 tablespoon      Minced parsley
1 teaspoon         Dried red pepper
18                      Small clams

1. In a shallow casserole, preferably Spanish earthenware, saute the onion and garlic in the oil the onion is wilted.  Add the tomatoes, tomato paste, paprika, wine, salt, pepper, parsley and red pepper. Cover and cook 10 minutes. Add the clams, cover tightly, and cook over a high flame until the clams open. Serve in the same dis

POTATO AND VEGETABLE SALAD

Start preparation 24 hour in advance.

Serves 6-8.

Potato and Vegetable Salad

4 medium              Potatoes, red waxy, boiled, peeled and diced
1/4 cup                  Cooked carrots, diced
1/4 cup                  Cooked peas
2 tablespoons        Olive oil
1 tablespoons        Vinegar
                              Salt
                              Freshly ground pepper
Pinch                     Sugar
3/4 cup                  Homemade mayonnaise
1 clove                  Garlic, crushed
                             Pimiento strips for garnish

1. Gently mix together the potatoes, carrots and peas. In a small bowl, mix the oil, vinegar, salt, pepper and sugar. Fold into the potato mixture with a rubber spatula and let over night.
2. Mix together the mayonnaise and garlic and fold into the potatoes. Refrigerate until ready to use, then leave at room temperature for a while a while before serving. Decorate with pimiento strips.

MAYONNAISE

There is absolutely no excuse for making homemade mayonnaise.

Makes about 1-1/2 cups.

1                       Whole egg
1                       Egg yolk
1/2 teaspoon     Dijon-style mustard
1 teaspoon        Salt
2 tablespoon     Lemon juice
1 cup                Olive oil

1. Place in the bowl of a processor the whole egg, egg yolk, mustard, salt and lemon juice. Blend a few seconds. With the motor running, very gradually pour in the oil and continue until thickened and silky.

PIMIENTO

1                      Whole red pepper

1. Hot on. No pot. Put on black pepper. Turn on.
2. Bag.

CHORIZO WITH WINE AND PIMIENTOS

Serves 6.

Chorizo with Wine and Pimientos

1 pound             Chorizo sausage, in 1/4-inch slices

4 tablespoons     Dry red wine

2 medium           Pimientos

2 tablespoons     Chopped parsley
2 cloves              Garlic, minced

1. Place the chorizo slices in a large skillet and saute until lightly browned.
2. Deglaze the pan with the wine, then add the pimiento, parsley and garlic about 20 minute. 
3. Serving

HOME OF PAELLA

The cookbook has many, many different recipe for paella.

PORK, SAUSAGE, CHICKEN AND SEAFOOD PAELLA

Paella-Unfinished

8 tablespoons         Olive oil
2 to 2-1/2 pound    Chicken, whole
1/2 pound              Chorizo, sweet, cup in 1/4 inch slices

1                            Onion, finely chopped

1                            Red bell pepper, finely chopped

6 cloves                 Garlic, minced
2 tablespoons         Minced parsley
1/2 teaspoon          Crumbled thread saffron, 1/4 cup in water

28 oz.                    San Marzano tomato, chopped

3 teaspoons           Paprika, Spanish smoked

                              Kosher salt
1/2 pound              Boneless pork loin, cut in 1/2 inch cubes
1 pound                 Squid, cleaned, cut in 1/2 inch rings and tentacles halved
1 pound                 Flounder, other firm-fleshed fish and cut 1/2 inch cubes
3 cups                   Arborio rice
5 cups                   Chicken broth
2 dozen                 Mussels, cleansed
1/2 cup                  Frozen or fresh peas
                              Lemon wedges

1. Cut the chicken wings in 2 parts, discarding the tip. Cut the backbone off the twice. Set off back. Cut the rest of the chicken into quarters; then with kitchen shears cut into 1-1/2 inch pieces.
2. Heat 6 tablespoons of the oil in a paella pan measuring 17-18 inches at its widest point, over 2 burners if necessary. Cook the chicken, on heat. Remove.
3. Add to chorizo, onion and red bell pepper, on medium. Cook 5 minute.
4. Add to garlic, parsley and saffron. Cook 2 minute.
5. Add to tomato, paprika and salt. Cook 3 minute. 
6. Add to rice. Cook 3 minute.
7. Add to pork, squid and flounders. Add rice. Add to chicken. Cook 15 minute.
8. Add to mussels and pea. Cook 10 minute.
9. Take off heat. Garnish with lemon wedges. Enjoy

Paella-Finished

CHICKEN BROTH

8 cups                    Water
1 pound                  Chicken parts; wing, backbone and intestines
1                             Carrot, peeled and
1                             Bay leaf
2 teaspoons             Thyme leaves
1                              Onion, peeled and
                                Salt to taste
                                Several sprigs parsley
1                              Leek, well washed and
12                            Peppercorns
1                              Celery stalk and

1. Combine all the ingredients in a large pot and bring to a boil. Skim off the surface scum and fat, cover and simmer about 1-1/2 to 2 hours.
2.  Scoop out the solid ingredients in the garbage. 
3. Use now or put in refrigerator. 

DRINK


SANGRIA

Start preparation 24 hours in advance.

Sangria

1 bottle                Dry, full-bodied red wine. I use a Rioja.
2 tablespoons      Orange val juice
3 tablespoons      Orange liqueur. I use a Caravella, imported from Italy.
1 tablespoon        Sugar
1/2 weg               Orange, apple and peach
1 cup                   Sparking water. I use a S. Pellecrino.

1. Mix together in a large pitcher all ingredients except the sparkling water. Cover and refrigerate overnight.
2. Add the sparkling water and ice cubes. Serve very cold in balloon-shaped wineglasses.

WHITE WINE SANGIA

Start preparation 24 hours in advance.

White Sangria

1 bottle                Dry white wine. I use a Rioja, white wine.

3 tablespoons      Orange liqueur. I use a Caravella, imported from Italy.

2 tablespoon        Sugar

1/2 weg               Orange, lemon, peach wedges

1 cup                   Sparking water. I use a S. Pellecrino.

1. Mix together in a large pitcher all ingredients except the sparkling water. Cover and refrigerate overnight.
2. Add the sparkling water and ice cubes. Serve very cold in balloon-shaped wineglasses.

I USE ONLY MY LEFT HAND!!!