Beef Stew (for Neil and Jan)

Ingredients
1 1/2 cloves of garlic, chopped
1 large chopped onion
1 cup bouillon
1 cup canned tomato sauce
12 peppercorns
3 whole cloves
1/4 cup chopped parsley
1/3 bay leaf
2 lbs. stewing beef
1/2 lb salt pork
1/2 tsp. salt

Directions


This one-dish meal seems to taste better when cooked a day ahead. Cut into small pieces and, if very salty, par blanch 1/2 lb salt pork. Dry and sauté the pork slowly in a large skillet.
Cut into pieces: 2 lbs. stewing beef
Brown the beef in the hot drippings over high heat. Spoon off most of the accumulated fat.
Sprinkle the meat with: Seasoned Flour.

Combine and heat until boiling

Simmer covered 2 to 3 hours or until meat can be easily pierced with a fork.
During the last hour of cooking, add: 1/2 cup dry white wine/sherry

Cook separately until nearly tender:
6 medium-sized pared quartered potatoes
6 pared quartered carrots
1 rib chopped celery.
Add these vegetables to the stew for the last 15 minutes of cooking.

Comments
Source: Joy of Cooking, 1975 edition; page 459
In memory of our dear friend Neil Ram. Neil loved to make this for his grandchildren who loved eating it!! We also love the recipe and it is “real comfort food”.

Sinigang (Tamarind Fish Soup) Recipe (Jenny)

Ingredients Ingredients:
- 1-1.5 lb Salmon filet, cut into 2-3 inch portions
- 1 tomato (I usually tear the tomato into irregular chunks but you can also just chop it into 1 inch pieces)
- 1 onion, roughly chopped into 1 inch pieces
- Couple handfuls of spinach
- Small daikon radish, thinly sliced
- Sinigang/Tamarind soup base mix- either Knorr brand or Mama Sita's (they might have this at the regular grocery store in the Asian aisle or on Amazon)

Directions

1. Add salmon, tomato, onion, and radish into a pot. Cover with water and bring to a boil
2. Turn heat down to a simmer and add 1-2 tbsp sinigang soup base mix as well as salt to taste (Add one tbsp and taste, can add more if you want a more sour taste. I think I add closer to 2, but I usually eyeball it)
3. Simmer for 30 minutes, then add the spinach a few minutes before serving over steamed rice.

Enjoy!

Implements Pot with cover

Comments
From Jessie and Steven: Delicious, easy, and healthy!

Strawberry or Blueberry Preserves and Jam Making Techniques (Jessie)

Makes about 3 to 4 8 oz jars

Ingredients

2 lbs strawberries sliced or blueberries
1 and ¼ lbs sugar
3 oz fresh lemon juice for strawberries and 4 oz for blueberries (important to use for better preservation)
Lemon: do not use Meyer lemons (not acidic enough)

Directions

Preparing fruit:

Pick unblemished, not overly ripe, high quality fruit. Use V cut to remove stems of strawberries and remove any bruises. Use roughly 2 parts fruit to 1 part sugar by weight. Bathe fruit in water (don’t spray). Best for long-term preservation: low moisture, high sugar, high acidity.

Preparing jars:

Remove 2-part lid off new jars (note: lids are 1-use only; rims and jars are reusable). Be careful not to touch the sterile lids. Place the jars upright on a cookie sheet lined with a towel. Heat oven to 300F and turn oven off after a few minutes after placing jars in the oven. Keep the jars in the hot oven until ready for filling.

To sterilize jars and rims that have been previously used, place clean ones in a 250F oven on a towel-lined baking sheet for at least 30 minutes (keep in oven until ready for filling as above). Both jam and jars should be hot when filling.

Processing jars:

Have a pot of boiling water to clean cloths and scoop and another tall pot of boiling water for sterilizing jars. Fill jars leaving ¼ inch at the top (up to middle line) using metal scoop sterilized briefly in boiling water [can leave scoop in pot]. If you notice a spiral at the top of the jars, fill just to the middle of the spiral. Place lids on, tighten screw tops just a bit, wipe rims with a clean damp cloth dipped in boiling water, and place them gently in the tall pot of boiling water. Water level in pot should be about 3 inches above top of jars.  Process the jars for 20 minutes. Carefully pick up jars with tongs without tipping sideways and tighten lids. Place on a towel-lined counter or cookie sheet. Tap whole tray hard to release any air in jars. Allow to cool for 12-24 hours (without disturbing or jiggling them or wiping off water) at room temperature before stacking and listen for the sound of popping (can happen over hours). The top of the lid should be curving very slightly inwards in the middle. Keep in cupboard for about 1 year. If any jars are not sealed, it’s ok to keep in the fridge for a few weeks.

Cooking the Jam

Place the cut-up strawberries (or blueberries), sugar, and lemon juice in the large copper or other pot (at least 12 quarts). Cook over medium heat until it begins to simmer and foam. Size of fruit pieces will determine chunkiness of jam. If there’s any resistance or sticking on the bottom, lower temperature. Once the mixture begins to foam, turn the heat up and stir continuously for about 20 minutes. As you feel the jam thicken, turn the heat down and stir continuously until you get to the gel stage (see below). Remove from heat and skim off foam.

Testing for Doneness

Spoon test: Pick up about ½ teaspoon of the liquid and roll it around the spoon to cool. Hold the spoon perpendicular at a slight vertical angle. If separate syrups drips form, it’s not done. If the drops run along the bottom edge of the spoon and collect into one big drop, it’s done.

Plate test:

Put a few drops on a cold plate. Run your finger through it and If it builds up like a wall, it’s set. If it runs in front of you and you can write with it, it’s not set.

Implements

-Wide pot (copper is best [cools quickly] or coated cast iron with enamel, or heavy stainless steel, non-reactive); suggested measurements are 11 inches at base, 15 inches at the rim, 5 inches high.
-Tall Pot for boiling jars (water level should be at least 3 inches taller than the tops of the jars)
-Canning jar lifting tongs -Metal scoop (eg, ¼ cup)
-Jam jars

Comments

Note about good strawberries in LA: Temai Farms Farmer John Givens Recommended products: Pomona’s apple pectin

Strawberry preserves:

Recommended book: The Blue Chair Jam Cookbook by Rachel Saunders

Recommended jam pot: could use a dutch oven (do not use a stock pot)

Peach preserves:

Do not use white peaches, white nectarines, or plums (all too watery)

For an herbal infusion: place herbs in a tea bag; mix sugar, fruit, juice, and tea bag together overnight and then cook jam.

Peach or Nectarine Preserves (Jessie)

Makes about 7-8 4 oz jars

Ingredients

2 lbs peaches or nectarines, pitted and sliced 1 and 1/2 lbs sugar 5 oz fresh lemon juice (important to use for better preservation) Peaches: Use freestone to easily remove pit. Good types are yellow and variegated (different colors). White peaches are too watery. Lemon: do not use Meyer lemons (not acidic enough)

Directions

Preparing fruit:

Pick unblemished, not overly ripe, high quality fruit and remove any bruises. Use roughly 2 parts fruit to 1 part sugar by weight. Bathe fruit in water (don’t spray). Best for long- term preservation: low moisture, high sugar, high acidity. Place fruit in a large bowl and cover with sugar and juice (can add an infusion if using). Toss lightly, cover, and place in the refrigerator overnight (more flavor from infusion) or use immediately.

Preparing and processing jars: see recipe for strawberry or blueberry preserves

Cooking the Jam

Place the fruit in the large pot heating on medium high until it begins to boil. Stir occasionally. Turn the heat down as the jam begins to thicken, stirring consistently after 10 minutes. cut-up strawberries (or blueberries), sugar, and lemon juice in the large copper or other pot (at least 12 quarts). Cook over medium heat until it begins to simmer and foam. Size of fruit pieces will determine chunkiness of jam.

Testing for Doneness
Spoon test: Pick up about ½ teaspoon of the liquid and roll it around the spoon to cool. Hold the spoon perpendicular at a slight vertical angle. If separate syrups drips form, it’s not done. If the drops run along the bottom edge of the spoon and collect into one big drop, it’s done.

Plate test: Put a few drops on a cold plate. Run your finger through it and If it builds up like a wall, it’s set. If it runs in front of you and you can write with it, it’s not set.

Implements

-Wide pot (copper is best [cools quickly] or coated cast iron with enamel, or heavy stainless steel, non-reactive); suggested measurements are 11 inches at base, 15 inches at the rim, 5 inches high.
-Tall Pot for boiling jars (water level should be at least 3 inches taller than the tops of the jars)
-Canning jar lifting tongs
-Metal scoop (eg, ¼ cup)


Comments

Comments: Good peaches in LA: Tenerelli Orchards (peaches.la); can order online Mirabelles: dkarp@ucr.edu (pre-order for Santa Monica Farmer's Market)

Refrigerator Pickles (Jessie)

Ingredients

Cucumbers: Use fresh and unblemished; the smaller the better Can use other veggies (eg, carrots, beets) but combine veggies of similar density Avoid any stems Brine: 3 cups vinegar (at least 5% acidity) 2 cups water ¾ cup sea or kosher salt Peppercorns Mustard seeds, etc Fresh dill A little sugar (optional)

Directions

Makes about three 16 oz jars Preparing jars: To sterilize jars and rims that have been previously used, place clean ones in a 250F oven on a towel-lined baking sheet for at least 30 minutes. Use new lids. Preparing veggies: Wash and set cucumbers in sterilized, hot jars. Leave ½ inch head space. Make brine and bring to a boil and pour over cucumbers. These should be fully submerged. Punch out any air bubbles. Seal and keep in fridge. Cucumbers will be ready in a few days but give carrots and beets up to a week. Will keep for about 1 month.

Implements

-Large pot -Sterilized jars

Comments

Good cucumbers in LA: Valdivia Farms Good dill in LA: Tamai Family Farms

Strawberry Spoon Cake (Jessie)

Makes 4 servings

Ingredients
½ cup unsalted butter (1 stick), melted plus more for greasing 5 oz fresh hulled strawberries (about 1 cup) 2/3 cup light brown sugar ½ cup whole milk ½ tsp Kosher salt 1 cup flour 1 tsp baking powder Vanilla ice cream (optional)>

Directions

Heat oven to 350F. Grease the baking dish with butter. Using a fork, mash berries to release juices and stir in 1/3 cup brown sugar. In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk, and salt. Then add flour and baking powder and continue whisking until batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners. Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes. Allow to cool for 5 minutes before spooning into bowls. Can be served warm with vanilla ice cream.

Implements

8-inch square or round baking dish Whisk

Comments (recipe from Jerelle Guy). This is a great option for a vacation house as requires very little equipment.

Maple Smash - Cocktail (from my neighbor Ben)

Ingredients

Whiskey

Maple Syrup

Fresh squeezed Lemon Juice

Directions

In a drink mixer combine (quantities are per person)

5 -8 cubes of ice

2 shots whiskey

1 shot maple syrup - the darker the better

1 shot lemon juice

cover mixer and shake vigorously for at least 20 seconds

pour contents into tumbler, then open mixer and pluck out 2-3 ice cubes and place into tumbler without splashing

Implements

Drink Mixer

Tumbler

shot glass

ice tongs

Comments

Addictive and potent

have this at home when you don't need to go out

Spinach and Cheese Pie

Ingredients 

12 oz cottage cheese

2 c grated cheddar cheese (I buy the bag already grated)

1 package chopped spinach/or fresh

3 eggs

3 T flour

9” unbaked pie shell or make you own

 

opt: onions, mushrooms, leek, garlic, broccoli, asparagus, or your favorite veggie’s

Directions

Drain spinach and drain well

·      Fry the veggies

·      Combine chesses, eggs and flour in a bowl

·      Add vegies and mix up

·      Bake 400-435 for 40-60 minutes until puffy and browned

Implements

Comments

Marsala Bread Pudding (Sophie)

Ingredients

2/3 cup raisins

½ cup Marsala wine (more if needed)

1 and ¼ cups whole milk

1 and ¼ cups heavy cream

2 broad strips of unwaxed lemon strips

Finely grated zest of ½ lemon

¾ cup superfine sugar

Pinch of salt

3 large eggs plus 1 egg yolk

½ teaspoon vanilla

½ stick unsalted butter

About 9 oz sweet bread such as challah or brioche, sliced

Confectioners’ sugar to dust

Directions

Put the raisins in a small saucepan and add the Marsala. Bring to just under a boil, remove from heat and let plump up for 30 min.

Bring the milk, cream, lemon strips, ½ cup of the sugar, and salt to a boil in a heavy pan. Beat the egg, egg yolk, and remaining sugar with a wooden spoon. Slowly pour the warm milk into this stirring all the time and add the vanilla extract.

Butter the bread, then layer it buttered-side up in an ovenproof dish. Sprinkle on the grated lemon zest, raisins, and Marsala as you go. If all the Marsala is absorbed, sprinkle on a little more as you layer it. Pour the cream mixture onto the bread through a sieve (makes the pudding lighter) and let stand for 30 min. Preheat the oven to 350oF.

Put the dish in a roasting pan and add enough boiling water to come halfway up the sides of the dish. Bake for 40 to 45 min or until puffy, golden, and set on the top. If you press the middle with your finger, it should be just set. 

Let cool slightly (the pudding will continue to cook a little). Dust with confectioners’ sugar and serve with crème fraiche or whipped cream if desired.

Implements

Small saucepan

Heavy pan

Ovenproof dish

Roasting pan

Comments

Jessie and Steven: Sophie served this once when we were visiting and it got rave reviews.

Salmon Wellington (Jessie, Food Network)

Ingredients

4-5 Tbs butter

4 leeks, washed and sliced

1 red onion, finely sliced

2 Tbs dried tarragon

½ cup white wine

1 tsp salt

1 tsp ground pepper

2 puff pastry sheets, thawed (typically bought frozen)

Flour, for dusting surface

1 egg plus 2 tsp water for egg wash

2-3 pounds salmon fillet, skin removed (can ask at fish counter to remove skin)

Directions

Takes about 2 hours (active time is 30 min)

Serves about 6-8

Preheat oven to 350oF. 

Melt butter in a large skillet over medium heat. Add the leeks, red onion, tarragon and saute until onion mix is soft (about 10 min). Add the wine, raise the heat to high, and bring to a boil. Let liquid boil off, add salt and pepper, and let cool.

Unfold 1 pastry sheet and lay it on lightly floured surface. Brush 1 edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it big enough to fold over the salmon. Spoon the leek mixture down the center of the pastry. Place salmon on top of leeks and fold pastry over the salmon. Egg wash the edge going down the middle to seal and press well. Place the salmon seam side down on a lightly buttered or oiled sheet pan. Brush all over with egg wash.

Cook for 30-40 minutes until the pastry is puffed and golden brown. Remove from the oven and let sit for 5-10 min before slicing.

Implements

Baking sheet

Rolling pin and board

Comments

This absolutely wows guests but is actually pretty easy. A side sauce might be nice such as a hollandaise or yogurt with dill or tzatziki.

Amaretti Cookies with Ruby Ganache (Steven, from Pastry Chef Rose Wilde) (Great Passover Option!)

Ingredients

2 and ½ cups almond meal/flour

1 and ½ cups granulated sugar

2 tsp kosher salt 

2 large egg whites

1 tsp almond extract

1 Tbs Amaretto

½ cup confectioner’s sugar

Ganache

4 and ½ oz ruby chocolate, chopped

(eg, Callebaut Couveture Ruby Chocolate on Amazon,or Chocolove at Whole Foods); can also use dark chocolate but the ruby chocolate is amazing!

1 Tbs plus 1 tsp extra-virgin olive oil

Directions

Takes about 1 hour and makes about 36 cookies

Position rack in the middle of the oven and preheat to 300oF. Line 2 large, rimmed baking sheets with parchment paper or silicone mats.

In a medium bowl, whisk together almond meal, granulated sugar, and salt, breaking up any clumps with your fingers.

Put the egg whites in a large bowl. Start mixer with a whisk attachment on low speed and increase to medium-high until soft peaks form. Add the almond extract and Amaretto, then whip on medium-high until stiff, glossy peaks form. The whites should hold a stiff peak.

Using a flexible spatula, gently fold in half the almond meal mixture. Add the remaining almond mixture and keep folding until a sticky dough forms.

Place ½ cup confectioner’s sugar in a small bowl and lightly dust your hands with more. Scoop portions of 2 Tbs (can use a No.30 disher or regular soup spoon). Roll with hands to form a smooth ball and flatten to about ¼ inch thick. Dip in the confectioner’s sugar and coat completely. Space cookies 1 to 2 inches apart and bake one sheet at a time for 25-30 minutes, rotating from front to back halfway through, until the cookies are cracked and golden brown. Transfer to a wire rack to cool.

Ganache: Melt the chocolate and oil and stir until smooth (carefully and barely melted if microwaving or use a double boiler). Let cool slightly. Dip cookies halfway into ganache. Return to one of the lined baking sheets and transfer to the refrigerator to allow chocolate to set (about 30 min).

Implements

2 baking sheets (with parchment paper or silicone mats)

Mixer

Bowls

Comments

Some background on ruby chocolate: it’s the expressive result of recessive genes in the tropical fruit of the cacao trees, a special fruit that keeps its pink color all the way through the chocolate-making process. Ruby also maintains its bright flavor of berries, mangoes, and chocolate.

Passionfruit Mousse (Steven)

Ingredients

1 cup heavy cream

½ cup sweetened condensed milk

½ cup passionfruit puree or concentrate

(eg, Maguary passionfruit concentrate)

½ tsp vanilla extract

Fresh passionfruit juice (optional)

Directions

Takes about 2 hours 10 min (active time is 10 min)

4 servings

Beat the heavy cream in a large bowl with a mixer at medium-high speed until it holds stiff peaks. Add the condensed milk, passionfruit puree and vanilla and beat until combined. Spoon the mousse into a bowl and cover with plastic wrap and refrigerate until firm (about 2 hours). If you have fresh passionfruit (may be found on Amazon), spoon a little fresh juice on top.

Implements

Bowls

Mixer

Comments

Nice tropical flavor! We first had this when we lived in Brazil in the

1980s.

Crunchy granola with lots of nuts

Ingredients

8 cups rolled oats (not quick oats, I usually buy mine bulk)

4 tsp cinnamon

2 cups walnuts (Trader Joe's California baking walnuts are chopped to a nice size)

2 cups raw slivered almonds (Trader Joe's are good ones - don't get the thin slices -they burn)

1 tsp salt

1 cup brown sugar

Mix together liquid ingredients in a small bowl:

2 tbsp vanilla

1 cup maple syrup (grade B Trader Joe's is fine)

2/3 cup canola oil or vegetable oil

Directions

Pour liquid ingredients over dry ingredients and mix until well combined. Bake at 350 degrees for 20 minutes, remove from oven to stir well and rotate the positions of the pans.  Continue baking for a total of 35-45 minutes, stirring every 10 minutes, until granola is lightly browned and looks dry.  Cool completely stirring a few times, and store in air tight container. 

 I prefer to DOUBLE the nuts and repace the walnuts with chopped pea and.

Comments

This is Kathy’s granola recipe but I don’t really know the source where she got it from.  Maya, Morgan and I have also taken to this particular granola because of all the nuts and crunch. This time of year I usually load it up with a pile of fresh berries and a sliced banana. It is also a great topping for buttermilk pancakes if you have a big day ahead.

Ragù Alla Bolognese (from Luca Paltrinieri, Friend of Charlie from Bologna)

Ingredients

1 lb mix of ground beef and ground pork (or could do 1/3 beef, 1/3 pork, 1/3 veal) and small amount of chopped pancetta

1 onion, chopped fine

1 big carrot, chopped fine

1 celery stalk, chopped fine

2 tbs butter

Salt and pepper to taste

2 glasses red or white wine

Small amount of Passata (bottled cooked tomato without seeds or skin) or coulis de tomate or tomato paste 

Aged parmesan

Polenta or egg tagliatelle or short dry pasta [like rigatoni or penne] cooked alla dente

Directions

Fry onion, carrot, and celery stalk in butter. When the onion is translucent, put in the meat and brown it over high heat. Add salt and pepper. Once the meat starts to stick to the bottom of the pot, after about 5 minutes, deglaze with one or two glasses of wine. Let the wine evaporate, lower the heat to minimum, cover with boiling water and let it cook (uncovered) until water evaporates (about 1 hour and half). Add some passata or tomato paste. Add a little water and let cook (uncovered) for about 1 hour. Add a little more water if too dry.

Implements

Big stew pot

Spoon to stir

Comments

I added a translation of Luca’s recipe below as I found it incredibly entertaining! I found a jar of Passata in my grocery store (good stuff!). Coulis de tomate is similar but quite a few variations (some with olive oil, onion, garlic, and basil). Might be easiest to use tomato paste. This recipe is to die for!

From Charlie: Luca is a philosopher colleague from Bologna and this was written in confinement in Parisbecause of coronavirus.

Corona Virus Confinement Extra....

So, recipe. Since everyone is asking, I'll get on with it, of course I won't have the poetry of Massimiliano Nicoli [note from Jessie: another philosopher], nor the technical perfection of Caterina Zanfi (and in fact I'd advise you to look at her blog, for the orthodoxy of Emilian cuisine,https://bolognacookingclass.com/emilian-cuisine). Me, I do as I was taught; I buy 1/3 beef (not minced steak, rather minced chuck, a little fat doesn't bother), 1/3 veal (if you can find it), 1/3 pig. I fry an onion, a big carrot and a celery stalk, finely chopped, in BUTTER (be careful with butter, no olive oil or whatever, olive oil is a Terrone thing [note from Jessie: derogatory Italian termfor people who dwell in Southern Italy]. Bolognese ragù is from the Center-North, you can eat it with polenta or egg tagliatelle or short dry pasta [like rigatoni or penne], not with orecchiette or spaghetti, you see the trick. When the onion is translucent, throw in all the meat and brown it over high heat. Add plenty of salt and pepper, but don't add any other spices (I've actually seen French people adding cumin or even coriander, thinking it's like a Mediterranean dish: Stronzi Bastardi Maledetti (God will punish you for that, rest assured). The meat starts to stick to the bottom after let's say 5 minutes, at this point you deglaze with one or two glasses of wine. There is a diatribe still alive that is at the origin of many schisms within the Emilian orthodoxy, between those who prefer white wine and those who bathe the meat with red wine. Personally, since I'm in favor of respecting the Order, I prefer a dry white, but you should know that if you have red, it's largely in play. On the other hand, I consider those who add milk as heretics who should be persecuted and possibly sacrificed. But I myself have been violently disputed by a Very High Priest of the Emilian Cuisine for having put dried porcini mushrooms in the ragù (the perception of what is schism, heterodoxy or deviation, is culturally and historically variable). You let the wine evaporate and there you are, time to chill: you lower the heat to minimum, cover with boiling water and let it cook. You can then dedicate yourself to several activities such as drinking the rest of the wine, reading aloud from your balcony John Calvin's sermons on Job to the joggers below ignoring the light of Grace, writing an article on Capitalism and Coronavirus, swapping jokes on WhatsApp, or doing yoga on Zoom. That's actually what I did yesterday. The important thing is to never leave your ragù alone. Go see him every 10-15 minutes and tell him that he is beautiful, that you love him, and that he will never stick. After 2 hours of slow cooking [Note from Jessie: I found 1 hour and half enough], he will have absorbed some water and the rest will evaporate. It's time to add the tomato. Be careful, not canned peeled tomatoes or worse, fresh ones. It is necessary to put rigorously ONE SMALL amount of tomato coulis (purists don't even put coulis, but definitely a little tomato concentrate). You shouldn't drown the meat in tomato sauce as if it were a vulgar Barilla sauce or a stupid chain of fake Italian restaurants like Corso that serves "spaghetti bolognese" (Figli di Puttana, God will punish you severely for that). The tomato is used to give a bit of red color to the meat which by the way should already be more or less brick colored [Note from Jessie: I used white wine, didn’t really turn a brick color]. Add a little more water and let it cook. You can continue to "trade" and peddle your vision of the world and salvation to the Sunday joggers below, while you open another bottle and read Carbon Democracy by Timothy Mitchell (very good book). You stir your ragù with lots of love. When will it be ready? Actually, it could be 3h30, 4 hours total not less [Note from Jessie: I cooked the meat for 1 and a half hours and then another hour after adding the tomato, so a total of 2 and a half hours, seemed like enough]. The ragù has to be observed and loved, it will tell you when it is ready giving you an infallible Sign (Grace): the fat of the butter and the meat starts to detach itself from the tomato making a slightly shiny stratum that floats on the meat, as if gifted with its own life. The meat itself has acquired a uniform texture made up of small pieces that are comparable in size. Your ragù is ready! Turn off the heat and let it rest. Like all sauce dishes, it will be even better the next day. Drain your pasta al dente, if necessary add a drizzle of oil at the outlet and place gently ON the pasta. Add plenty of grated Parmesan cheese at least 36 months old. Thank God for giving us the ragù, the pasta, and especially Karl Marx,. Bon Appetit!

(Translated from the French using DeepL translator)

Scallop, Bacon, and Corn Chowder - One Pot Meal

I recently was exploring my cookbook entitled "Real Simple - Meals Made Easy" by Renee Schettler and rediscovered this great chowder - good for a crowd or for a more intimate cold night with your sweety. This is about 25 minutes of hands-on time for a total prep time of 1 hour.

This recipe is for 4 people.

Ingredients:
5 slices of thick-cut bacon with pepper on edges
1 1/2 pounds big ski scallops (about 16)
3/4 teaspoons sea salt
1/4 tsp black pepper
1 small yellow onion, thickly sliced into half-moons
1/2 pound Yukon gold potatoes, cut into 1/2" pieces - peel if you like or wash the potato well and leave the peel on
1/2 cup dry white wine
1 cup low sodium chicken broth
1/2 cup half and half or heavy cream
4 TBSP sour cream (optional)
1 cup corn kernels, frozen or fresh (from 2 ears)
1/4 cup finely chopped fresh flat-leaf parsley

Optional Ingredients:
Super crusty country bread

Directions:
In a large, deep skillet, fry up the bacon. Don't do this part in the microwave - the key here is to gather up the bacon fat from the cooking. Don' t cook the bacon so hot that ethe fatr begins to burn, but crisp up the thick strips and set aside on some paper towel when cooked, leaving the fat in the pan.

While the bacon is cooking chop up the onion, wash and chop up the potato. prepare the corn - no need to defrost if frozen. measure out the wine, have a sip.

Rinse the scallops and pat dry with paper towel. Season with salt and pepper.

Once the bacon strips are out of the pan, drop the scallops in - careful not to spatter your dress-up clothes.  Don't crowd the scallops. do in batches if need be.  Cook until both flat sides are golden brown, about 2-4 minutes per side. No need to worry about cooking all the way through.  Transfer the cooked scallops to a plate using a slotted spoon or tongs.  Leave the liquid in the pan.

Now, drop the prepared onion into the pan full of remaining bacon drippings and scallop juice. Cook on lower heat until softened.  turn as required for even cooking.

Now, add in the potatoes, wine, chicken broth,  and creams. stir until sauce is smooth. Bring it to a simmer. Cover partially, and continue to simmer until potatoes are tender - about 20 minutes.

Now, add in the corn and the scallops and continue to cook for about 4 minutes. For this last cooking, segment warm the bowls over the woodstove, or fill them with boiling water. Before serving drain hot water out of the bowls.

To Serve:
Ladle into warmed bowls, and sprinkle with the crumbled bacon and chopped parsley. Place some sliced bread on a plate next to each bowl.

Upside Down Pear Tart with Ginger (Caroline Galson)

I use a tarte tatin tin which is 9" diameter and 2" high.
I presume that you can buy jars of preserved ginger in syrup in the US.

Top:
3oz butter, cut up
3oz granulated sugar
2 tablespoons syrup from preserved ginger
3 or 4 firm pears
Juice of a lemon

Cake:
4oz softened butter
4oz caster sugar
3 1/2 oz self raising flour
1level teaspoon baking powder
1 oz ground almonds
2large eggs
3 tablespoons syrup from ginger
4 knobs preserved ginger, chopped
I teaspoon ground ginger

Set tin over a low heat and put in butter. Move it around tin, brushing up sides. Add sugar and syrup, heat until toffee-like and bubbling slightly. Remove from heat.
Peel, core and slice pears, turning them in lemon juice. Arrange in sunflower effect on the toffee base. 

Blitz all cake ingredients except ginger knobs in food processor, or food mixer, then stir in chopped ginger. Pour over the pears.
Bake for 45 mins at 375F, then turn heat down to 350. Watch that the top doesn't burn. 

(It cooks more quickly in the Aga) 

Cool for about 10 mins. Run knife around edge, place a large plate on top and invert. Watch out for juices running out. 

I make it in advance if expecting guests and re-warm in slow oven.

Curried Cream Cheese Log Appetizer

Judie Stepner	Mon, Oct 29, 11:59 AM (1 day ago)
1/2 recipe makes one log - suitable for 4-6 as appetizer...

12 oz cream cheese, softened

1 cup currants

2 green onions, chopped

1 cup peanuts, chopped

1 TBS sour cream or mayo      (I used 2 TBS sour cream)

1 TBS curry power

Mango Chutney (I used Major Grey's)

Combine the ingredients listed at top and roll into a log. Refrigerate at least 1 hour.  When ready to serve, top with chutney.  Serve with crackers or baguette.

Sedona Peach Rescue Compote (Wendy 10/10/18)

Ingredients
Mealy peaches
butter
brown sugar
nutmeg (optional)
Cinnamon (Optional)

Directions

Discovered when the peaches were mealy.  Verified for use with formerly mealy, now overripe peaches. First tried atop pancakes.  Also good on ice cream or yogurt.

1. Cut rotten spots out of peaches: chop peaches

2. Melt butter and brown sugar (amounts at your discretion); add dashes of nutmeg and/or cinnamon if desired.  Heat butter mixture until you can smell a butterscotch odor.

3. Add peaches, stirring until peaches are cooked to taste. Add chopped pecans and/or dried cranberries (if desired).

4. Enjoy!