Swiss Chard Pie (Mirta's surprise) - submitted by A&N

Ingredients

1 Bunch green or red chard (Steamed and chopped with excess water removed)
1 package Pillsbury piecrust
1 package of Muenster cheese, sliced (about 10)
1 large red onion, chopped
2 cloves garlic, chopped
5 eggs, raw
Lemon pepper seasoning and salt to taste
2 tbsp olive oil
Turbinado or regular sugar


Directions

Sautee garlic and onion in olive oil.  Add cooked chard and simmer uncovered to dry the mix.
Add salt and lemon pepper to taste.

Preheat oven to 375F. Line a tart pan with 1 piece dough. Prick with fork. Bake for 10 min.
Fill with chard. Make 5 wells in the chard for the eggs.  Ladle the raw eggs into the wells.  Place cheese slices on top.  Cover with dough and press edges all around to seal the pie. Prick with fork and sprinkle with sugar.

Bake for 30 minutes.

Serves 4-6 people

Implements

10” tart pan with removable bottom

Flounder Rollatini - Moosewood Cookbook (Tamar)

Ingredients

Filling:

1/3 cup finely chopped toasted almonds

1/2 cup shredded parmesan cheese

1/3 cup chopped fresh parsley

1/3 cup chopped fresh basil

2 pounds flounder fillets

3 tablespoons butter

2 tablespoons fresh lemon juice

Directions

Preheat the oven to 375 F. Oil a 9-inch square or an 11x7 inch baking pan.

In a bowl, mix together the almonds, parmesan, parsley, and basil.

If any of the fillets are large, cut them in half; when rolled, they should be about 2 inches thick. Rinse the flounder and place each fillet, skinned side up on a flat work surface. Sprinkle filling on the wide end of each fillet and roll it up. Arrange the flounder rolls, seam side down and close together, in the prepared baking pan. Melt the butter and stir in the lemon juice. Pour the lemon butter over the rolled fillets and cover the pan.

Bake for 25-30 minutes until the fish is white and feels firm to the touch, and flakes easily with a fork.

Comments

Serves 4-6 

Prep time: 25 minutes

Baking time: 30 minutes

From Moosewood Cookbook - Submitted by Tamar

Chicken Marsala for Two! - Cooks Illustrated

Ingredients

1 + ⅛ cups dry Marsala
2 teaspoons unflavored gelatin
½ ounce dried porcini mushrooms, rinsed
2 x (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Kosher salt and pepper
1 cup chicken broth
½ cup all-purpose flour
7 teaspoons vegetable oil
1 ½ ounces pancetta, cut into ½-inch pieces
8 ounces cremini mushrooms, trimmed and sliced thin
1 small shallot, minced
1 ½ teaspoons tomato paste
½ teaspoon minced garlic
1 teaspoon lemon juice
½ teaspoon minced fresh oregano
1 ½ tablespoons unsalted butter, cut into 3 pieces
1 teaspoon minced fresh parsley

Directions

It is worth spending a little extra for a moderately priced dry Marsala ($10 to $12 per bottle). Serve the chicken with potatoes, white rice, or buttered pasta.

1. Bring 1 cup Marsala, gelatin, and porcini mushrooms to boil in small saucepan over high heat. Reduce heat to medium-high and vigorously simmer until reduced by half, 4 to 6 minutes.

2. Meanwhile, cut each chicken breast in half crosswise, then cut thick half in half again horizontally creating 3 cutlets of about same thickness. Place cutlets between sheets of plastic wrap and pound gently to even 1/2-inch thickness. Place cutlets in bowl and toss thoroughly with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside for 15 minutes.

3. Strain Marsala reduction through fine-mesh strainer, pressing on solids to extract as much liquid as possible; discard solids. Return Marsala reduction to saucepan, add broth, and return to boil over high heat. Lower heat to medium-high and simmer until reduced to 3/4 cup, 8 to 10 minutes. Set aside.

4. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Place on wire rack set in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Place cutlets in skillet and lower heat to medium. Cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack.

5. Return now-empty skillet to medium-low heat and add pancetta. Cook, stirring occasionally, scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 4 minutes. Add cremini mushrooms and increase heat to medium-high. Cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Using slotted spoon, transfer mushrooms and pancetta to bowl. Add remaining 1 teaspoon oil and shallot to skillet and cook until softened, 1 minute. Add tomato paste and garlic and cook until fragrant, 30 seconds. Add reduced Marsala mixture, remaining 1/8 cup Marsala, lemon juice, and oregano and bring to simmer.

6. Add cutlets to sauce and simmer for 3 minutes, flipping halfway through simmering. Transfer cutlets to platter. Off heat, whisk in butter. Stir in parsley and cremini mushroom mixture. Season with salt and pepper to taste. Spoon sauce over chicken and serve.


Comments

This is our new favorite chicken dish.  It's a bit more effort than other chicken dishes - but only really because of the sauce preparations - which, of course, is what makes this meal exquisite.  I'm sure it would be better with better mushrooms, but I used regular old mushrooms from the produce department here in remote Truckee and kept them in the dish, although separated from the sauce before serving using a slotted spoon.  I served the chicken on a bed of spinach leaves, but you could also used steamed kale or pasta.

This recipe came from the Cooks Illustrated November 2015 web site.

Israeli-Style Charoset (Jessie and Wendy)

Ingredients

3 apples, peeled, cored, and grated

1 pear, mashed

1 package of dates, ground in Cuisenart

½ cup blanched almonds, ground

1/8 cup matzah meal

Rind of 1 lemon

Juice of ½ lemon

Juice and rind of 1 orange

¼ cup red wine

1 tsp cinnamon

Honey to taste

Directions

Combine all ingredients, adding enough wine to make a paste

Comments

David says: I use pistachios(unsalted) instead of almonds

Washington Post Meringe Blondies - (Jessie)

Ingredients

• 4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 cups lightly packed light brown sugar
• Scrapings of 1 vanilla bean
• 1 teaspoon kosher salt
• 4 large eggs, separated into whites and yolks
• 6 tablespoons whole milk
• 1 1/2 cups crunchy Valrhona dark chocolate pearls (see headnote)
• 2 1/2 cups semisweet chocolate chips

Directions

Preheat the oven to 350 degrees. Lightly grease an 11-by-14-inch baking sheet with cooking oil spray, then line it with parchment paper. Grease the paper as well.

Sift together flour, baking powder and baking soda on a sheet of wax paper.

Combine the butter, the granulated sugar and 1 cup of the light brown sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until light and fluffy. Stop to scrape down the bowl. Add the vanilla bean scrapings and salt; beat on medium speed for 1 minute, then add the egg yolks; beat (medium speed) until well blended. Stop to scrape down the bowl.

Add the milk and beat on medium speed until well incorporated; stop to scrape down the bowl, then beat (medium) for 30 seconds. Stop to scrape down the bowl.

Add the flour mixture. Beat on low speed until combined. Stop to scrape down the bowl. Add the Valrhona pearls and beat (low speed) just until distributed.

Place the egg whites in a separate, clean bowl of the stand mixer fitted with a balloon-whisk attachment or use a hand-held electric mixer; beat on medium speed with 1/3 cup of the remaining light brown sugar. Once the mixture becomes frothy, add another third of the light brown sugar; beat (medium speed) to soft peaks. Add the remaining third of the light brown sugar; beat (medium) to somewhat firm peaks (a meringue).

Press the cookie dough onto the baking sheet in an even layer, within a half inch or so of the baking sheet edges. Spread an even layer of the chocolate chips over the cookie dough, then spread the meringue evenly over the chips. Bake for 30 minutes, until the meringue layer is golden brown. Cool completely.

To cut perfect squares, freeze the entire baked sheet. Loosen any edges stuck to the baking sheet corners, then release from the baking sheet. Discard the parchment paper. Use a sharp, clean knife to trim the edges before cutting into 24 or 30 squares (while still frozen).

Comments

These chewy squares with a marvelous baked-on meringue topping are a definite step up from blondies. They are named for pastry chef Alex Levin's grandmother ("savta" is Hebrew for grandmother).

Make Ahead: The baked squares can be refrigerated in an airtight container for up to 3 days; bring to room temperature for 1 hour before serving. Or the squares can be layered between wax paper and frozen for up to 3 weeks. Defrost completely before serving.

Where to Buy: Valrhona crunchy dark chocolate pearls are available at some Whole Foods Markets, at some chocolate shops and via online purveyors. Godiva chocolate pearls are available at Balducci's.

Makes a whole tray - good for a crowd, or a weekend full of house guests.

Spinach and Artichoke Brie Stuffing (Jessie)

Ingredients

1/4 cup extra virgin olive oil
2 1/2 lbs spinach, washed ( 3 cups cooked and roughly chopped) 
2 cups chopped yellow onions 
1 tablespoon roughly chopped garlic 
1 tablespoon emeril's italian spice essence or 1 tablespoon other italian seasoning 
2 teaspoons emeril's italian spice essence or 2 teaspoons other italian seasoning 
2 1/2 teaspoons salt 
1 1/4 teaspoons fresh ground black pepper 
3 (8 1/2 ounce) cans quartered artichoke hearts, any tough outer leaves removed 
2 large eggs 
1 1/2 cups heavy cream 
2 cups chicken stock 
2 tablespoons lemon juice 
12 -14 cups cubed stale French bread ( 1-inch, 1 loaf) 
1 lb brie cheese, rind removed and cut into 1/2-inch cubes 
1/2 cup freshly grated parmesan cheese 
1/4 cup minced fresh parsley leaves

Directions

1. Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.


2. Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 
seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as 
possible, then roughly chop, and reserve.


3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until  golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.


4. Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, 
remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. 
Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to 
combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 
20 minutes.


5. Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan 
over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and 
golden brown, about 1 hour. Serve warm.

Tashini Sauce (Wendy)

Ingredients

2/3 cup light tahini paste (I recommend Soom)

3 tbsp freshly squeezed lemon juice

1/3 cup water

1 medium clove garlic crushed

1/4 tsp salt

Directions

Whisk together...the sauce should be a bit runnier than honey;  add 1 to 2 tbsp water if needed.

Comments

Some of you may remember a dish that I made at the island, lamb sausage with pine nuts and a tahini sauce.  The recipe came from the Jerusalem cookbook:  Kofta b'siniyah.  The tahini sauce was amazing...I used tahini from Soom (soomfoods.org), a new company based in Philadelphia and Israel.  Some of you will be receiving a jar around the new year. 

Enjoy!

CAULIFLOWER SOUP A LA NIRELLE - 2014

Easy and light but you need a Trader Joe, which we now have in , and some 
Bangladeshi spices.

Ingredients

Everything is chunkily chopped, unless noted, because it will be creamed with an 
immersion wand right in the cooking pot.


1 head cauliflower cut into small bits, esp. The stems.  Discard central part
 1 large onion 
3 cloves garlic smashed
1 large potato, Russet is best
2 to 3 carrots, depending on size, finely chopped
1 stalk celery with leaves, finely chopped
A few grids of aromatic pepper
A big pinch of your fave Garam masala or Bangladesh five spice blend
4 cups TJoe free rang chicken broth, or reduced sodium
1 cup TJoe reduced sodium veggi broth, or a bit more if you like it

Directions

Make a white sauce while veggies are cooking, made of one cup milk, half cup 
Half and Half and half cup water.  Or just use 2% milk, 3Tablespoons flour, 1 
Tabs olive oil and 2 Tabs sweet butter.  Keep warm.

Put all veg and flavoring in large pot with 3 cups chicken soup, bring to gentle 
boil, reduce heat and cook very gently till veg is almost soft, then add 1 cup 
chicken broth and ditto for the veg broth, continue cooking till soft but not 
mushy.   I divide liquids so as not to overlook them, esp the veg broth.

Use wand to partially cream the soup, leaving some bite size bits.  NOW add the 
white sauce and stir with something but not the wand!  This makes it a bit 
fluffier.  Serve hot but do not cook more.  It heats up well in micro ondes.

Adjust spices and serve with fluffy grated cheddar cheese - let diners put a 
spoon full on top of their soup.

Implements

Immersion wand 

Comments

Makes a whole meal. Good with pita bread stuffed with coleslaw and Babaganoush,

or Hommos, and Boar salami wo preservatives, or hot dogs, or small meatballs,

chicken or the like, warmed up in the soup......

Squash and Hazelnut Lasagna - Sue Horwitz

Ingredients
For squash filling:
1 large onion chopped
1 hot pepper minced (optional)
3.5 lbs butternut squash, partly cooked, peeled, and cut into small cubes
2 cloves minced garlic
2 T chopped parsley
2 T chopped fresh sage
1 c. hazelnuts, roasted, skins rubbed off, then coarsely chopped

For sauce:
2 cloves garlic minced
3 T unsalted butter
5 T flour (whole wheat is best but can use white)
5 cups milk (can use some or all unsweetened soy milk)
1 bay leaf

Misc:
1/2 lb mozzarella grated
1 c. finely grated parmesan cheese
no-boil lasagna noodles

Directions
MAKE FILLING:
Cook hot pepper and onion in butter or oil until golden.
Add squash, garlic, salt & pepper to taste.
Cook, stirring occasionally, until squash is tender (may need to
add some water to keep it from sticking).
Remove from heat and stir in sage, parsley, nuts.

MAKE SAUCE:
Cook garlic in butter 1 minute.
Whisk in flour and cook, whisking, 5 mins.
Add milk in a stream, whisking.  (I like to heat the milk first)
Add bay leaf.
Bring to boil, whisking constantly.
Lower heat, simmer 10 mins whisking often.
Add salt and pepper to taste.
Remove bay leaf.

ASSEMBLE:
Preheat oven to 425.
Toss cheeses together.
Butter or oil a 13x9x2 inch baking dish.
Put 1/2 cup sauce in bottom.
Add pasta sheets (w/o overlap) then 1/2 of remaining sauce, then 1/2 of
filling, then 1/2 of cheese.  Repeat to form 2 layers.  (Or do 3 layers
if you have enough room and enough filling.)

Cover with foil.
Bake 30 mins.
Remove foil.
Bake 10-15 mins more until golden and bubbling.
Let stand 15 mins before serving.


Comments

Makes 6-8 servings (I think it's more like 10-12)

Rubarb Cake from Eva

Ingredients

1 1/4 cup white sugar

1tsp baking soda

1/2 tsp salt

2 cups all purpose flour

2 eggs beaten

1 cup sour cream (I use yogurt)

4 cups diced rhubarb

Topping

1cup white sugar

1'4 cup softened butter

1/4 cup all purpose flour

ground cinnamon

Directions

Preheat oven to 350 degrees and grease pans

In a large bowl, stir together the 1 1/4 c sugarbaking soda salt and 2 cups of flour. Stir in the eggs and sour cream(yogurt) until smooth, then fold in the rhubarb. pour into prepared dish and spread evenly. In a small bowl. stir together the remaining 1 cup of sugar and butter until smooth. Stir in the flour and cinnamon until the mixture is crumbly. Sprinkle the mixture on top of the cake.

Bake until a toothpick comes out clean - about 45 minutes.

Implements
Here is an easy recipe. Takes one bowl for mixing - no blender or mixer required. Can be baked in one 9 x 13 pan, or two 8 x 8 pans.

Comments

Allen's Granola

Directions: 
I like my version of breakfast cereal, not as artsy other's but worth giving it a try. I make it (actually, I prefer the term assemble it) fresh every day one bowl at a time, which gives it an artisan-variability-surprise quality. 

Here is the recipe: provide a base of Grape nut Cereal, add wheat germ, raisins or either color, crumbled walnuts and/or other nuts, sliced bananas, pieces of any other fruit hanging out in your kitchen (I like apple, but strawberries, blueberries, peaches, and even pineapple are possibilities) being careful not to over fill your bowl, and finally add milk (I use 2% but full fat natural milk is better of course and cream is still better and who knows these days perhaps better for you. I have been know to use yogurt - it is so in now but really milk is easier with the complexity of this mix) and stir. For variety throw in toasted oats. 
No need to add oil, sugar, molasses or honey. 

Implements:

Bowl, spoon, imagination

Comments:

No need to worry about burning the oats, the slivered almonds or your tongue because all ingredients are cold and remain so during prep and eating. And if you do wish to add ingredients such as toasted oats and slivered almonds, toast them on their own so you can give them your full attention or subcontract that bit to your sous chef. Best to make the coffee first so that it is ready when you have completed the assembly of your cereal. Note that no measurements are required or even desireable for the assemblage. Every day is different.

Updates from Sour Chef Nirelle:

Oats are placed in a more or less flat layer on a plate, or the glass bottom of the Microwave.  Toast on high for a minute, stir, and toast again for less time, till color is just chaned - careful, they burn easily once alsmost done, so just a very light color chane is what you need.

Almonds, whole, a fistful, placed on the glass bottom of the Microwave and done for 1min 20 secs; stir, for another 1 min., or min and 20 secs.  Imperceptible change of color but a slight aroma is present.

Slivered almonds done the same way just less time.

The wheat Germ is Kretchmer's toasted wheatgerm, the only tasty one and very slightly toasted.

If you hate the Microwave idea, then do dry in frying pan stirrin constantly and bein careful not to burn by taking off flame way before you think they are toasted.  A very light toasting indeed is all you need.

Hake with wild mushrooms (From Fins & Tails - a Syracuse Fishmonger) via Nirelle

Ingredients

4 ea. 6 oz. hake fillets

2 tb. olive oil1 tsp grated lemon zest1/2 stick unsalted butter, divided1 garlic clove, finely chopped1 lb. wild mushrooms cut into 1/2 inch pieces.1/4 cup low sodium chicken broth1/4 cup parsley, chopped1 1/2 tsp fresh lemon juice

Directions

Stir together oil, 1/2 tsp zest, 1/2 tsp salt, and 1/4 tsp. pepper in a bowl, then toss with fish.

Broil fish on rack of broiler pan 3 to 4 inches from heat 8-10 minutes.
While fish broils, heat 2 tb. butter in a large heavy skillet over medium high heat until foam subsides. Saute garlic 30 seconds. Add mushrooms, and saute until liquid mushrooms give off has evaporated. Add broth, scraping up any brown bits, then add parsley, remaining 1/2 tsp zest, and remaining 2 tb. butter, swirling skillet until butter is incorporated. Remove from heat and stir in lemon juice. Spoon mushrooms over hake.

Comments

Hake, a member of the cod family and one of the few cods that are still plentiful, are at the peak of their season. As the ocean warms up the fish move a little closer to shore and more appear on the market. Hake is a mild flavored fish and can be used in any recipe that calls for cod or haddock. 

Famous Challah (from Food.com via Diana)

Ingredients

Challah

3 1/2 cups all-purpose flour, plus

3 1/2 cups all-purpose flour for kneeding

2 (1/4 ounce) package dry yeast

1 egg, beaten

1/2 cup vegetable oil

1 tablespoon salt

1/2 cup sugar

2 cups warm water ( 80 -90)

Glaze

1 egg, beaten

poppy seeds (optional) or sesame seeds (optional)

Directions

1. First measure out all your ingredients.
2. Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).
3. I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.
4. After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.
5. Mix well (I use the bread hook).
6. Add egg (already beaten) & oil.
7. Slowly start mixing in most of the remaining 3 1/2 cups of flour.
8. The dough will become quite thick.
9. When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.
10. Add only enough additional flour to make dough manageable.
11. Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip.
12. Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
13. Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
14. Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).
15. After the 2 hours, turn your dough onto your working surface.
16. Now comes the forming part.
17. For Shabbos I always make a 2 level braided challah which looks great & is really easy.
18. Prepare your baking sheet lining it with parchment paper.
19. Preheat oven to 350 °F. (Corrected 05/02/2026 by Diana)
20. First, take a large knife & cut the dough in half.
21. Next, from each 1/2 now cut off a third & place the 2 thirds on the side.
22. Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.
23. Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.
24. Place on baking sheet.
25. Repeat the same for other half.
26. Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.
27. Repeat same for other third.
28. Now let the challah rise for 1/2 an hour.
29. After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.
30. Almost done!
31. Put in preheated oven & let bake for exactly 25 minutes!
32. Turn off oven & leave Challahs in for exactly another 10 minutes!
33. Remove from oven.
34. Enjoy--you deserve every compliment you get!

COMMENTS

Takes about 3.5 hours, makes 2 Challahs

Spaghetti Sauce - Kooy Style

Spaghetti Sauce…Kooy style

In heavy pot brown:
1 onion
1 pound ground turkey or ground beef
1 Chopped red onion
Chopped box of mushrooms
Fresh garlic

  Add 
1 large can of diced tomatoes
1 small can of tomato paste
1 small can of tomato sauce

Rinse out cans with water (to remove the tomato left over) and pour in pot

Add spices
Bay leaf
1 teaspoon salt,
some pepper
1 teaspoon each of oregano, basil (fresh is even better)

 Simmer for 1 hour or so-no lid

Breakfast fruit filled Blintz

Ingredients

• 2 eggs - about one egg per person
• 1 tablespoons white sugar per egg  or less to taste
• 1 1/2 tablespoons all-purpose flour per egg
• 3/4 cup milk for each 2 eggs
• 
  
• Pile of cut-up mixed fruit (whatever is in season - berries, white peaches, mango, wild blueberries, banana, etc.) - enough to feed your whole crew
• 
  

Directions

1. Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low speed.
   
2. Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden, then flip and brown on the other side. Serve immediately with syrup, or mixed fresh berries or other fruit and yogurt..

Marinated Tri-Tip Steam for BBQ

Ingredients

MARINADE



• 1/2 cup fresh lemon juice
• 1/2 cup canola oil
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon kosher salt
• 1 tablespoon onion salt
• 1 tablespoon paprika
• 1 tablespoon lemon pepper(. More to taste)
• 3 tablespoons minced garlic ( in water)
• 1 tablespoon minced dried onions (or fresh if you have them )
  MEAT
  2 lb tri-tip roast, trimmed
  

Directions

Mix all of the ingredients except for the beef in a large mixing bowl to make the marinade. Place trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.  If in flat dish, turn every few hours  Heat grill to high temperature.

Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 5 minutes per side on high heat. Turn grill down to medium and cook about  35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

Comments


You can add worcestershire sauce, tobasco, and more black pepper to taste if you like things a bit spicier.

Rhubarb Strawberry Crumble (from Eva)

Ingredients


Filling:
4 cups green or red Rhubarb stalks cut into chunks to match 1/2 strawberry
2 Cups Strawberries = cut in halves or quarters
2/3 Cup suger (can reduce if planning to serve over ice cream)
1/3 Cup flour
1/4 cup oats - can add this if you want to - optional

Topping:
1 stick butter
1/3 Cup brown sugar
2T cinnamon
1t nutmeg or more to taste
1 Cup chopped Walnut and pecan mixture - or stick to just one type of nut if you like
2T Flour

Directions
Preheat oven to 350 deg F

Rinse and chop up rhubarb and strawberries to consistent size

Mix all filling ingredients in a medium bowl, and spoon into a deep pie pan or oven proof bowl suitably sized to hold all ingredients.

Melt the butter in a 4 cup container and then

Mix in the topping ingredients with the butter and finally
dribble topping evenly over filling

Put in oven and cook until bubbly throughout and slightly brown around edges - at least 30 minutes

Comments
Thanks Eva for this family favorite. I'm probably the last one who does not already know how to make this incredible treat.  Mom says, for those super hot days when you don't want to fire up the oven for very long, precook the prepared mixture in a microwave, then just finish browning in the oven.

Serve over vanilla ice cream or frozen yogurt.

BBQ Pork or Beef Ribs

Ingredients
Schilling or McCormick pork rub
Slab of pork or beef ribs, with or without bones - I prefer the bones
Jar of Bullseye BBQ sauce or your favorite BBQ sauce - ours is a jar homemade by Maya

Directions
Use a sharp knifes trim away any excessive fat from the ribs and then score between ribs- not all the way through
Rub meat all over liberally with the spicy rub ,then wrap tightly in foil.
Let stand as long as possible, hopefully overnight, but if short on time, you can cook immediately.

You can cook this in an outdoor BBQ or in the oven indoors.
Preheat oven to 400, and start ribs while still sealed in foil for 30 minutes.
Turn down the heat to 300, and leave meat in oven 4-5 hours. Longer if temp is longer. Keep foil tightly closed.

Now, carefully open foil, and liberally smear ribs with BBQ sauce. Place back in oven for 5-10 minutes.

Take out of oven and place ribs on heated platter. Serve with corn on the cob and a crisp green salad. Provide lots of napkins.

Comments We got this recipe from Diane's dear friend Ruth, who has a lifetime of experience cooking' ribs. Thanks Ruth!

Ps - we intended to try this first on a hot June day on the outside BBQ, but the temperature suddenly dropped after the grocery shopping was complete, and now therre are 4" of fresh snow on the ground.....in June! so, we cooked inside. Still came out yummy.