Smoked Salmon on Chive Potato Pancakes with Mustard Sauce

Potato Pancakes:
8 ounces sliced smoked salmon
1 large russet potato, shredded
½ cup all-purpose flour
1 egg, beaten
2 T spanish onion, finely diced
2 T chives, finely chopped
salt and pepper to taste

2 T butter or olive oil

Spicy Mustard Sauce::
1 cup mayonnaise
¼ cup white wine
1 teaspoon Coleman’s Dry Mustard
3 dashes Worcestershire Sauce
1 dash cayenne pepper
2 teaspoon lemon juice
½ teaspoon sugar
salt and pepper to taste

Potato Pancakes:
Shred potato into beaten egg.

Add onion, chives, salt and pepper, flour and mix well.

Heat saute pan until hot. Add oil and drop approximately ¼ cup of pancake mixture into the pan and immediately flatten out with a spatula.

Cook on both sides until golden brown.

Drain on a paper towel.

Mustard Sauce:
Combine ingredients (by hand or with mixer) and refrigerate.

Adjust seasonings or consistency after refrigeration.

Pancakes can be served warm or cold. Lay smoked salmon casually on pancakes, drizzle spicy mustard and garnish with whole chives.

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Dark Chocolate Chocolate Chip Muffins

2 cups of all-purpose flour
½ cup cocoa powder
1½ cups sugar
½ teaspoon baking soda
2 teaspoons baking powder
¼ teaspoon salt
1¼ cups milk
1 egg
2 T canola oil (or other vegetable oil)
1 teaspoon vanilla extract
1 cup dark chocolate chips or chocolate chunks
¾ cups chopped walnuts (optional)

Preheat the oven to 350 degrees F.

Spray your muffin tins with Pam with flour (or line them with paper muffin cups).

Sift together flour, cocoa, sugar, baking powder, baking soda, and salt.

In a separate (large bowl, combine milk, egg, oil, and vanilla extract.

Add dry ingredients to the wet ingredients, stirring until just combined.

Fold in chocolate chips and walnuts (if using).

Fill muffin cups ⅔-¾ full.

Bake for 20-25 minutes (longer if you’re using larger muffin tins, of course), or until a toothpick inserted in the center comes out clean. Just make sure you don’t poke the toothpick into a chocolate chip.

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My Tiramisu

Ingredients for the ladyfingers:
6 T sugar
1/4 cup all purpose flour
3 eggs, separated
1 T powdered sugar

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Ingredients for mascarpone cream:
1 cup mascarpone cheese
4 eggs, separated
4 T sugar
1/2 cup heavy cream
2 to 3 T powdered sugar
vanilla extract, to taste (approximately 1 teaspoon)

* * * * * *

Ingredients for the espresso syrup:
10 ounces brewed espresso
1 T brandy
1 T Kahlua, optional
2 T sugar

* * * * * *

cocoa powder, for dusting
semisweet chocolate shavings

Preparing the ladyfingers:
Preheat oven to 350 degrees F.

Whip egg yolks and half of the sugar until pale in color.

In a separate bowl, whip egg whites until doubled in size, then add remaining sugar.

Fold flour into egg yolk mixture until completely incorporated.

Fold egg whites into yolk/flour mixture until completely incorporated.

With a pastry bag filled and fitted with a round tip, pipe ladyfingers approximately 3-inch long and 1-inch wide onto baking sheet.

Sprinkle with powdered sugar and bake until golden brown, approximately 10 minutes. [In my oven: 325 degrees F for as long as 30 minutes - Watch carefully.]

* * * * * * *

Preparing the mascarpone cream:
Whip heavy cream until soft peaks form, whip powdered sugar into cream, then set aside in refrigerator.

Whip egg yolks and half of sugar until pale in color.

Add mascarpone cheese to yolks and mix until smooth.

In a separate bowl, whip egg whites until doubled in size, then add remaining sugar until dissolved.

Add vanilla to taste.

Fold in egg whites and whipped cream until completely smooth.

* * * * * * *

Preparing the espresso syrup:
Combine espresso, brandy, Kahlua (if using) and sugar until sugar is dissolved.

* * * * * * *

Assembling the tiramisu:
Soak ladyfingers in the espresso syrup briefly.

In an 8-inch by 8-inch square or round dish, place 1 layer of the ladyfingers.

Spread half of the mascarpone cream on the ladyfingers.

Repeat both steps.

Dust cocoa powder over the top and shave chocolate over the top.

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Baked Ziti

1 pound Italian sausage, preferably bulk
1 large onion, diced
1 T minced garlic
1 28-ounce can tomatoes, chopped, with liquid
1 pound ziti or other large cut pasta
1 pound mozzarella, grated or chopped
olive oil or butter as needed
½ cup freshly grated Parmesan, optional
salt and pepper

Grease a 9-by-13-inch baking dish with butter.

Bring large pot of water to boil; salt it. Heat oven to 400°F.

Distribute meat in large skillet over medium high heat and cook, undisturbed, until browned on one side, about 5 minutes.

Stir and then cook another 2 minutes undisturbed.

Add the onion and garlic. Lower heat to medium and continue to cook, stirring occasionally, until vegetables are soft; add tomatoes and bring to a boil. Simmer while cooking pasta, stirring and seasoning with salt and pepper to taste; do not let sauce become too thick.

Cook pasta until just tender; it should still be too hard to eat. Drain it (do not shake the colander; allow some water to cling to the noodles) and toss it with the sauce and half the mozzarella.

Spoon mixture into baking dish. Top with remaining mozzarella and the Parmesan if using.

Bake until top is browned and cheese bubbly, 20 to 30 minutes.

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Chicken Corn Chowder

2 ounces diced bacon (part for garnish)
1 teaspoon chopped garlic
1 T diced onion
10 ounces roasted corn kernels
8 ounces chicken stock
4 T butter
4 T flour
2 ounces heavy cream
6 ounces pulled cooked chicken meat
4 ounces diced Yukon gold potatoes
1 teaspoon chopped cilantro leaves (garnish)
kosher salt and black pepper, to taste

Sauté ½ of the diced bacon. When it is done, drain the fat, then add the garlic, onion and sauté until transparent, but not brown. Add the roasted corn and chicken stock. Bring the soup to a low boil.

In a separate sauté pan, prepare a roux combining equal parts of melted butter and flour.

First, melt 4 tablespoons butter in the hot pan, then add 4 tablespoons flour using a wire whip until the mixture is smooth. Let roux cook until the moisture is cooked out. Allow roux to cool on stovetop.

Meanwhile, let the soup boil on low heat for ½ hour. Then add the cooled roux into the soup use a wire whip to incorporate the roux into the soup. After the roux is completely incorporated, constantly stir soup to keep from burning or roux from sticking to bottom of pan.

Add the cream, pulled chicken meat and diced potato. Let simmer for ½ hour.

Meanwhile, cook the remaining bacon until crisp. Drain grease and chop into small pieces. Place in separate container.

Take cilantro bunches and wash. Dry cilantro. Chop cilantro with no stems (very small pieces.) Place in separate container. As soup is done simmering, add kosher salt and black pepper to taste.

Place finished soup in hot soup bowls. Top with garnish of bacon and cilantro right in the center of bowl.

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Homemade Hostess Cupcakes

For the cupcakes:
1/2 cup plus 2 tablespoons cake flour
1/3 cup unsweetened Dutch-process cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
2 large eggs, separated
1/3 cup canola oil
1/2 cup plus 2 tablespoons sugar
2 T water

For the filling:
6 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
3/4 cup Marshmallow Fluff
1 1/2 T plus 1 teaspoon heavy cream

For the frosting:
1/4 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 T unsalted butter, softened

Preparing the cupcakes:
Preheat the oven to 350°. Spray a 12-cup nonstick muffin pan with vegetable oil spray.

In a medium bowl, sift the flour and cocoa with the baking powder, baking soda and salt. In another bowl, using an electric mixer, beat the egg yolks with the canola oil, 1/2 cup of the sugar and the water. Beat in the dry ingredients at low speed until smooth.

In a clean bowl, using clean beaters, beat the egg whites at high speed until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until stiff and glossy. Beat one-fourth of the whites into the batter, then fold in the remaining whites until no streaks remain. Spoon the batter into the muffin cups, filling them halfway. Bake for 15 minutes, or until the cupcakes are springy when touched. Let the cupcakes cool for 5 minutes, then turn them out onto a wire rack to cool completely.

Preparing the filling:
In a medium bowl, beat the butter with the confectioners' sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream at medium speed until fluffy. Transfer all but 1/2 cup of the filling to a pastry bag fitted with a 1/4-inch plain round tip. Beat the remaining 1 teaspoon of cream into the remaining 1/2 cup of filling and reserve.

Line a large baking sheet with wax paper. Insert the tip of the pastry bag about 1/2 inch deep into the bottom of each cupcake; squeeze lightly to fill with cream. Set the cupcakes on the sheet.

Preparing the frosting:
Heat the cream in a small saucepan until steaming. Add the chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Spread the top of each cupcake with the frosting. Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe decorative swirls on each cupcake. Refrigerate the cupcakes for at least 10 minutes to set the frosting.

Makes 1-dozen cupcakes

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Marsala Ice Cream

1 qt. vanilla ice cream, softened

½ cup Marsala wine, or to taste

Mix the wine into the softened ice cream, or add to the end of the mixing procedure of your own ice cream recipe.

Refreeze.

Makes 1 quart.

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Pumpernickel Raisin Bread, Another Way

1/2 cup lukewarm strong coffee (110 degrees F.)
1/2 cup lukewarm water or milk (110 degrees F.)
1 T extra-virgin olive oil
1 T molasses
1 teaspoon salt
1 T Dutch process cocoa
1 T caraway seeds
1/2 cup bread flour or unbleached all-purpose flour*
1/2 cup light rye flour*
1 1/2 cups whole wheat flour
1 T instant active dry yeast
1/2 cup raisins
cornmeal

In a bread machine:

Add all the ingredients except raisins and cornmeal in the bread pan of bread machine.

Process according to manufacturer's instructions for a dough setting.

NOTE: When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Add the raisins to the dough. Knead the dough with the raisins to mix the raisins in and form the dough into an oval; cover with plastic wrap and let rest for 10 minutes.

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The Luddite-version [by hand]:

In a large bowl or in the bowl of a 5 quart stand mixer, add all the ingredients except raisins.

Using dough hook, mix everything together into a uniform dough. Turn the dough out onto a floured surface and knead until elastic, adding raisins, about 15 minutes.

NOTE: In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.

After resting, knead dough on a lightly floured board by pulling the dough towards you and then pushing down and forward with the palms of your hands (kneading gives the bread the elasticity and lets it rise).

Place the dough in a lightly oiled large bowl; cover with plastic wrap. Let rise approximately 1 hour or until it doubles in volume (when you can put your finger in the dough and it leaves and indentation and doesn't spring back out).

After dough has risen, remove from bowl, and place on a lightly floured board. Shape dough either into a loaf shape or a 10-inch disk; place on a jelly roll pan or cookie sheet that is dusted with cornmeal, or use cookie sheet lined with a Silpat. Cover with plastic wrap and place in a warm spot to rise until doubled in size, approximately 1 hour.

Preheat oven to 375 degrees.

After rising, dust the top of the bread with rye flour and slash the bread with a bread razor or a very sharp knife making three 1/2-inch deep diagonal slashes. Bake for 25 to 30 minutes or until nicely browned. Use an instant digital thermometer (temperature should be between 200 and 210 degrees) to test the bread for doneness. Remove from oven and place the bread on a wire rack to cool. Let cool for 30 minutes before cutting; bread continues to cook while cooling.

Makes 1 large loaf.

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Sweet Potato Yeast Bread in the Bread Machine

1 cup mashed canned sweet potatoes (drained)
1/4 cup skim milk
2 T butter
1 large egg
2 cups bread flour
1 cup whole wheat flour
1 T brown sugar
3/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1-1/4 tsp. bread machine yeast (or active dry yeast)

Add ingredients to your bread machine in order specified by manufacturer, using the basic or white bread cycle with a light crust.

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Lamb Curry

Ingredients:
3 T vegetable oil
1/2 green bell pepper, seeded and chopped
1 large yellow onion, chopped
1 clove garlic, crushed
1/2 cup applesauce
2 T flour
3 T curry powder or more, depending upon the degree of hotness desired
1 cup beef consomme'
1/2 dry red wine
1/8 cup lemon juice
1/2 cup raisins
4 cloves
1 bay leaf
2 cups 1-inch cubes cooked lamb
1/4 cup shredded coconut
1 T sour cream
salt to taste
1 T peanut butter

Preparing the lamb curry:
In a heavy 12-inch skillet, heat the oil over moderate heat and saute the bell pepper, onion and garlic until the onion is transparent, approximately 5 minutes. Stir in the applesauce. Sprinkle the flour and curry powder over the mixture in the pan and blend well. Cook 3 minutes over moderate-low heat.

Slowly stir in the consomme, wine, and lemon juice, blending well. Stir in the raisins, cloves, and bay leaf. Simmer until the mixture thickens, stirring constantly, about 5 minutes. Simmer uncovered another 15 minutes, stirring occasionally to prevent sticking. The mixture should have the consistency of a thick sauce.

This much may be done ahead of time and refrigerated up to 24 hours in advance. If refrigerated at this point, reheat sauce 10-15 minutes.

When ready to serve, add the lamb, coconut and sour cream. Heat 3-5 minutes, stirring well. Salt to taste. Just before serving, remove the cloves and bay leaf and add the peanut butter. Correct the seasoning.

Serve with hot buttered rice and bowls of the condiments of your choice, each with its own spoon. A simple tossed salad with a light dressing of oil and lemon juice is all that is needed to accompany the curry.

This casserole may be made early in the day and reheated for 20 minutes just before serving.

Suggested condiments: chutney, bean sprouts, sliced grapes or bananas, shredded coconut, grated cheddar cheese, mashed avocado, crumbled cooked bacon.
Or any of the following finely chopped: green onions, hard-boiled eggs, oranges, mangoes, water chestnuts, radishes, apples, raw mushrooms, walnuts, pecans, peanuts, pineapple, green pepper, tomatoes, sweet pickles, celery, carrots.

Note: This recipe is infinitely expandable simply by doubling or tripling the ingredients, or even halved.

Serves 6

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