Sunday, May 11, 2008

New England Fish Chowder

Posted by becr zone 9 CA 19 on Mon, May 5, 08 at 17:39

New England Fish Chowder

Rich,delicious and satisfying chowder! Be sure to use top quality extra-virgin oil. Best served piping hot, with a baguette and some butter. I hope you enjoy!


1/3 cup extra virgin olive oil
1 large onion, chopped
1 1/2 cups chopped celery
1 large carrot, shredded
1/4 cup flour
2 (13 3/4 ounce) cans chicken broth
1 cup heavy cream
1 (1 lb) package frozen cod fish fillet, cut into 1 inch cubes while frozen
1/2 teaspoon thyme
salt and pepper


1. In a large saucepan, heat olive oil and saute onion, celery and carrot for 5 minutes or until lightly browned.

2. Stir in flour.

3. Gradually stir in chicken broth.

4. Stir over low heat until soup bubbles and thickens slightly.

5. Simmer for 10 minutes or until vegetables are tender.

6. Stir in cream and cubes of fish.

7. Stir in thyme.

8. Simmer for 5 minutes or until cubes of fish are cooked.

9. Season to taste with salt and pepper.

10.Serve very hot with chowder crackers, or a baguette with butter.

Cheesy Chive Blossom Omelette

Posted by becr zone 9 CA 19 on Mon, May 5, 08 at 17:28

A delicately flavored and beautiful breakfast omelette! Recipe is from a friend on another site.

Cheesy Chive Blossom Omelette


4 large egg
1 teaspoon water
1/4 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste
1 tablespoon fresh parsley, chopped
1 tablespoon butter
3 chive blossoms, broken into florets
3 tablespoons swiss cheese, grated
1 whole chive blossoms, garnish


1. Whisk together eggs, water, salt, pepper and parsley.

2. Melt the butter in a 10" omelet pan(or skillet) just until butter sizzles not letting it brown.

3. Pour in egg mixture, shaking the pan quickly. With the flat side of a fork, stir eggs and move and tilt pan in a circular motion until eggs begin to set.

4. Sprinkle chive florets and cheese down the center; allow cheese to melt slightly, then fold omelet over and serve immediately.

Pecan Pie

Posted by lorna-organic on Thu, May 1, 08 at 21:43

This pie is simple to make. A friend, who dislikes pecan pie, declared this one a winner.

Pecan Pie

1-1/2 cups of white flour
1/2 tsp. salt
1/4 cup butter
1/4 cup vegetable shortening
4-5 tablespoons cold water

Mix salt into flour, add cold butter and shortening and cut in with a pastry cutter (or your fingers). Stir in 4 tablespoons cold water, using a fork. If dough is not soft enough to collect all of the flour from the bottom of the bowl, add the additional tablespoon of water. Stir only until the dough holds together--don't want to overdo it. The less dough is handled, the lighter it will bake up.
Put some flour down on a pastry sheet or board and roll out your dough. (I often use a large tart pan, and simply use my fingers to press the dough into place.) Put your pie shell into the freezer whilst you prepare the filling.
Chilling the shell makes it crisp up nicely when it bakes.

3 large eggs
1/2 cup of white sugar
dash of salt
1 cup of corn syrup (dark or light, doesn't matter)
1-1/2 tablespoons maple syrup (optional)
1/2 cup of melted butter (slightly cooled)
1-1/2 cups pecan halves

Beat the eggs thoroughly. Add the sugar, salt, corn syrup, maple syrup and melted butter--beat well. Place pecans in the bottom of your pie shell, pour on the custard, and bake at 350 degrees (F) for about 50 minutes.

A thin knife can be used to test for doneness, insert halfway between center and edge of crust. Pie is done when the knife comes out clean. Or, you can tap the custard lightly with a finger. If your finger does not leave a depression, the pie is done. Let pecan pie cool well before serving, as hot syrup can cause painful burns in the mouth.

I modified this recipe a bit from an old "Better Homes and Garden" recipe.

Cheese Beurek

Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 15:44

Cheese Beurek:

Make a yeast dough: mix 2 1/2 tsp. yeast, 2 tsp honey and 1 1/2 c warm water. When foamy add 4 T melted butter, 2 tsp salt, 3 1/2 c flour ( may use 1/2 whole wheat). Will be a soft easy dough to knead. May add small sprinkles of flour but don't add too much. When soft and smooth let rise 1hr till double. Punch down and refrigerate covered till ready to use.

Make filling:
1# soft cream cheese
2 c grated Meunster
2 c grated mozzarella
1 c grated feta
1 c grated parmesan
Beat cream cheese and add 4 eggs one at a time till smooth. Add 2 cloves garlic finely chopped ( may add more). Fold in 1 1/2c finely chopped flat leaf parsley, 1/2 c. finely chopped basil and fresh ground pepper to taste.

Divide dough into 24 balls. Roll each out on a floured table ( small amount to keep from sticking only). Should be about 4" circle. Fill w/ 2T filling and brush edge with water fold over and press edges well with damp fork. Brush with beaten egg and sprinkle with sesame seeds. Bake till golden at 375 degress about 20 minutes.

Mediterranean Eggplant Caviar

Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 15:44

Mediterranean Eggplant Caviar:

2 medium or 4 small eggplant( poke holes in several places)
2 red bell peppers ( or 1 red/1 yellow)(seeded and cut in 1/2)
4 Roma tomatoes (cut in half)

Roast all vegetables till eggplant is very soft and the peppers are blackened and the tomatoes are scorched at the edges. 400 degrees, approx 25 minutes. Use parchment paper under them.

Cool and peel peppers and eggplant. Puree all with 2-4 garlic cloves chopped. Place in bowl . Add one finely chopped large celery stalk,1Tbsp capers chopped, 1/2 c pitted kalamata olives chopped , 2Tbsp. olive oil, 2 Tbsp red wine vinegar ( may add more to taste or juice from marinated olives), salt and cayenne to taste. Should be tangy tasting. Let set in fridge all day or overnight for best flavor. Serve with pitas or flatbread.

Hummus w/Tahini and flat breads

Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 15:44


Hummus w/ Tahini and flat breads:

Drain 2 cans garbanzo beans and save the water. Will have 3 cups beans. Add 5 Tbsp. fresh lemon juice. 5 cloves garlic chopped ( may use less but we like garlic !) 1/4 tsp salt ( be careful as canned beans are sometimes salty). 1/4 tsp cayenne pepper. Puree til smooth but not pasty adding water from beans as needed. Remove from processor and fold in 1/2 c. tahini. Decorate w/ paprika and finely chopped cilantro.

Pecan Cakelets

Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 14:12

Pecan Cakelets:

1 cup chopped pecan
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs


Preheat oven to 350 degrees.
Combine all ingredients and mix well.
Spray a miniature muffin tin with non-stick cooking spray.
Fill each 3/4 full.
Bake in preheated oven for approx.
18 minutes.

I doubled the recipe and it makes LOTS. They are really really good. You can make larger ones and just bake them longer. They do not rise but are light and rich.