cim-family classic recipes
22 Jan 2006 03:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cimoreneever since ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
isilya asked i've been asking my mom periodically for the recipes that were defining for my childhood. there are still some missing, like the pumpkin bread without which it isn't thanksgiving and the pesto pasta salad that's been her most popular potluck dish since i was about eight. but i have a bunch here.
Blueberry Crumble
From Maida Heatter’s book of Great American desserts
Six to eight portions
Blueberry layer
Blueberries 6 c
Brown sugar 1/3 c
Flour 3 T
Cinnamon ¾ t
Lemon juice 2 t
Wash the berries and let them stand to drain and dry. Adjust rack to the middle of the oven and preheat the oven to 375°F.
Butter a wide, shallow 2 quart ovenproof baking dish (for instance, 11 x 8 x 2") and set aside. In a large bowl mix the sugar with the flour and
cinnamon. Add the washed and dried berries and turn the ingredients gently a few times with a rubber spatula to mix. Pour the mixture into the dish. Sprinkle any sugar and flour mixture remaining in the bottom of the bowl evenly over the top. Smooth the top. Drizzle the lemon juice all over. Set aside.
Crumble topping
Flour ½ c
Nutmeg ¼ t
Granulated sugar ¼ c
Brown sugar ½ c
Butter 4 oz
Oatmeal ½ c
Pecans 3,5 oz
Sift together into a bowl the flour, nutmeg, and granulated sugar. Add thebrown sugar and stir to mix. Add the butter and with a pastry blender cut
it in until the mixture resembles coarse crumbs (not too fine). Stir in the oats. Sprinkle the nuts over the berries, and sprinkle the topping over the nuts.
Bake for 25 to 30 minutes until the berries are bubbly around the edge. Then place the baking dish under the broiler for about a minute or so to darken the top of it -- watch it carefully. Serve warm or cold, as is or with top-secret, white custard cream, or with plain sour cream or unwhipped heavy cream (but it is delicious alone).
Boiled Cookies
original source, Headstart recipe collection, Stuart IA, sixties
Ingredients:
1 2/3 cup sugar
one half cup milk
one quarter cup (original recipe only called for 3 tbsp.) cocoa
3 c. quick oatmeal
one half cup peanut butter
1 tsp. vanilla
(1/2 cup nuts optional)
Put first three ingredients in pan, bring to boil for one minute.
Remove from heat, beat in the last four ingredients quickly.
Quickly drop the cookies on to foil or wax paper using spoons before they cool and solidify.
this is the birthday cake both my dad and i have preferred every year for the past fifteen or so.
Chocolate chip date cake
5 oz dates-- I use the whole pkg (225 g)
1 teaspoon soda
1 cup boiling water
Mix together and let stand
1 c sugar
2 c flour
1 c mayo
dash salt
beat until smooth. Add date mixture. Spread into greased and floured 9 x 13 pan.
1 or 1 / 2 c brown sugar
1 / 2 c nuts
1 c choc chips
Combine and spread on top. Bake at 350F for 40 minutes or till done.
our new favourite first night of channukah meal:
Orange basil chicken with fruit salsa
Ingredients
One chicken breast, about 3 pounds, 1.4 kg
one orange, thinly sliced
12 fresh basil leaves
1 cup, 240 ml, fat-free chicken broth
one orange, sectioned and diced
one pear, diced
one shallot, thinly sliced
1 teaspoon olive oil
1 tablespoon cider vinegar
dash of ground red pepper
1 teaspoon dry sherry
Directions
Lift the chicken skin and slide the orange slices and 10 basil leaves
under it. Coat a large nonstick skillet with cooking spray and heat over
high heat. Add the chicken and cook until nicely browned, turning
occasionally, 10 to 12 minutes. Place in the crockery pot. Pour one half
cup of the broth into the same skillet and cook, stirring and scraping,
for two minutes to deglaze the skillet. Pour into the crockery pot and
add the remaining half cup broth. Cover and cook on low until the chicken
is cooked throughout, its juices run clear, and a meat thermometer
registers 170°F, seven to nine hours.
Meanwhile, mince the remaining two basil leaves. In a small bowl, combine
the diced orange, pear, shallot, oil, vinegar, red pepper, sherry, and
minced basil. Cover and refrigerate until ready to serve.
Divide the chicken into thirds; freeze two thirds for later use. Slice
the remaining chicken, discarding the skin, oranges, and basil. Serve
immediately with the orange-pear mixture.
Serves four.
banana bread
1 loaf
(James Beard’s Bread Book)
2 c sifted flour
1 t baking soda
1/2 t salt
1/2 c butter
1 c sugar
2 eggs
1 c mashed ripe bana –about 2 bananas
1/3 c milk
1 t lemon juice or vinegar
1/2 c chopped nuts
Sift flour w soda and salt. Cream butter , add sugar, then eggs and bananas, blend well. Combine milk and juice—should curdle. To butter mixture, slowly add dry ingredients and milk, beginning and ending with dry ingredients. Blend well after each addition. Stir in nuts. Pour mixture into lavishly buttered bread pan (9x5x3) bake in preheated 350 F oven for 1 hour, or until bread springs back when lightly touched in center.
zucchini bread
From The Fannie Farmer Baking Book
3 cups flour
1T baking powder
1/2t baking soda
1 1/1 t salt
2 t cinnamon
1 t nutmeg
1/2 t gr cloves
1/2 c milk
2 eggs-slightly beaten
1/2 c veg oil or melted shortening
1 c sugar
2 cshredded unpeeled raw zucchini
2 c chopped nuts
Preheat oven 350F and grease and flour 2 loaf pans (or double the recipe for three pans). Stir together dry ingredients and set aside. Place milk, eggs, oil, sugar, and zucchini in a bowl, add the dry ingredients, beat just until blended. Add nuts. Divide evenly between pans and bake for 50-60 min.-until toothpick inserted in center comes out clean. Let cool for 5 minutes then turn out onto a rack to cool completely.
fresh salsa which was my absolute favourite food until i discovered guacamole.
Pico de gallo norteño (uncooked tomato salsa)
source: food from the heart by zarela martinez
Ingredients
Two to four fresh chilies, either jalapeno or Serrano or to taste, tops removed but not seeded
one garlic clove, peeled
four large ripe, red tomatoes, peeled but not seeded (about 2.5 pounds)
six to eight scallions with part of green tops
1/4 cup loosely packed fresh cilantro
one teaspoon dried Mexican oregano or to taste crumbled
juice of one large lime
salt to taste
Preparations
With a large sharp knife, chop the chilies very fine. mince the garlic. Coarsely chop the tomatoes. And finally chop the scallions and cilantro. place the garlic, tomatoes, scallions, and cilantro in a large bowl. If the tomatoes are very dry gradually add up to 1/2 cup cold water to achieve a light salsa consistency. Stir to mix the ingredients. Add the chilies a little at a time, tasting, until it as is as hot as you like. Add the oregano, then squeeze the lime juice into the salsa; gradually add salt to taste. Use at once. Yield: about four cups.
cheesy tomato basil soup
Ingredients
4.5 tablespoons butter
12 cloves garlic, crushed or minced
1.5 small onions, chopped
three medium celery stalks, finely chopped
1.5, 14-ounce (400 g) can import of plum tomatoes with liquid, chopped
4.5 tablespoons unbleached white flour
0.5 pounds (227 g) mild cheddar cheese, shredded or cut into small dice
4.5 tablespoons dry white wine
3 cups chicken broth
1.5 teaspoons paprika
0.75 teaspoons dry mustard
salt and freshly ground pepper to taste, but no salt necessary
5 medium sprigs fresh basil, preferably lemon basil
Procedure
Heat half the butter in a large heavy soup pot until it foams. Add the garlic, onion, and celery and saute over very low heat, stirring frequently, until the onion is translucent. Cover with 1 cup of water and simmer, covered, over low heat until the onion and celery are quite tender. Transfer to the work bowl of a food processor or blender along with the cooking liquid and process until thoroughly pureed. Add the tomatoes and purée again until smooth. Add basil, process just to chop.
In the same soup pot, heat the remaining butter until it foams. Add the flour, and stir with a wooden spoon until it is completely blended with the butter. Add milk. Add the cheese and stir constantly over very low heat, until melted to a velvety texture. If the cheese seems to stick to the pot, add tiny amounts of water.
Slowly stir in the puréed mixture until everything is thoroughly blended. Add the remaining ingredients and simmer, uncovered, over low heat just until heated through, stirring frequently. Garnish with a few freshly steamed broccoli florets.
a round, dense loaf of bread garnished with rosemary sprigs and garlic.
pizza caccia nanza
from james beard's beard on bread
2 1/2 c all-p flour
1/2 t salt
3/4 t active dry yeast
1 c warm water (100F – 115 F)
2 cloves garlic, thinly sliced
2 Tablsp rosemary
3 Tablesp olive oil
salt and freshly gorund pepper to taste
Preheat oven to 400F. Mix flour, salt, water and yeast well, knead for 15 minutes. Place ball of dough in greased bowl, cover with towel, allow to rise in warm place for 1 to 1 1/2 hours, until doubled in bulk.
Turn dough onto floured board and knead again. Rise in the bowl again. Punch down. Roll out to 1/2 inch thick. Rub surface of baking sheet with olive oil, transfer round of dough to sheet. Make indentations all over surface and insert a sprig of rosemary and a sliver of garlic into each (I use a paring knife ot make indentations.)Pour over the olive oil and rub gently. Sprinkle with salt and pepper, bake 15 minutes until golden brown. (Sometimes I skip the second rise.)
isilya asked i've been asking my mom periodically for the recipes that were defining for my childhood. there are still some missing, like the pumpkin bread without which it isn't thanksgiving and the pesto pasta salad that's been her most popular potluck dish since i was about eight. but i have a bunch here.Blueberry Crumble
From Maida Heatter’s book of Great American desserts
Six to eight portions
Blueberry layer
Blueberries 6 c
Brown sugar 1/3 c
Flour 3 T
Cinnamon ¾ t
Lemon juice 2 t
Wash the berries and let them stand to drain and dry. Adjust rack to the middle of the oven and preheat the oven to 375°F.
Butter a wide, shallow 2 quart ovenproof baking dish (for instance, 11 x 8 x 2") and set aside. In a large bowl mix the sugar with the flour and
cinnamon. Add the washed and dried berries and turn the ingredients gently a few times with a rubber spatula to mix. Pour the mixture into the dish. Sprinkle any sugar and flour mixture remaining in the bottom of the bowl evenly over the top. Smooth the top. Drizzle the lemon juice all over. Set aside.
Crumble topping
Flour ½ c
Nutmeg ¼ t
Granulated sugar ¼ c
Brown sugar ½ c
Butter 4 oz
Oatmeal ½ c
Pecans 3,5 oz
Sift together into a bowl the flour, nutmeg, and granulated sugar. Add thebrown sugar and stir to mix. Add the butter and with a pastry blender cut
it in until the mixture resembles coarse crumbs (not too fine). Stir in the oats. Sprinkle the nuts over the berries, and sprinkle the topping over the nuts.
Bake for 25 to 30 minutes until the berries are bubbly around the edge. Then place the baking dish under the broiler for about a minute or so to darken the top of it -- watch it carefully. Serve warm or cold, as is or with top-secret, white custard cream, or with plain sour cream or unwhipped heavy cream (but it is delicious alone).
Boiled Cookies
original source, Headstart recipe collection, Stuart IA, sixties
Ingredients:
1 2/3 cup sugar
one half cup milk
one quarter cup (original recipe only called for 3 tbsp.) cocoa
3 c. quick oatmeal
one half cup peanut butter
1 tsp. vanilla
(1/2 cup nuts optional)
Put first three ingredients in pan, bring to boil for one minute.
Remove from heat, beat in the last four ingredients quickly.
Quickly drop the cookies on to foil or wax paper using spoons before they cool and solidify.
this is the birthday cake both my dad and i have preferred every year for the past fifteen or so.
Chocolate chip date cake
5 oz dates-- I use the whole pkg (225 g)
1 teaspoon soda
1 cup boiling water
Mix together and let stand
1 c sugar
2 c flour
1 c mayo
dash salt
beat until smooth. Add date mixture. Spread into greased and floured 9 x 13 pan.
1 or 1 / 2 c brown sugar
1 / 2 c nuts
1 c choc chips
Combine and spread on top. Bake at 350F for 40 minutes or till done.
our new favourite first night of channukah meal:
Orange basil chicken with fruit salsa
Ingredients
One chicken breast, about 3 pounds, 1.4 kg
one orange, thinly sliced
12 fresh basil leaves
1 cup, 240 ml, fat-free chicken broth
one orange, sectioned and diced
one pear, diced
one shallot, thinly sliced
1 teaspoon olive oil
1 tablespoon cider vinegar
dash of ground red pepper
1 teaspoon dry sherry
Directions
Lift the chicken skin and slide the orange slices and 10 basil leaves
under it. Coat a large nonstick skillet with cooking spray and heat over
high heat. Add the chicken and cook until nicely browned, turning
occasionally, 10 to 12 minutes. Place in the crockery pot. Pour one half
cup of the broth into the same skillet and cook, stirring and scraping,
for two minutes to deglaze the skillet. Pour into the crockery pot and
add the remaining half cup broth. Cover and cook on low until the chicken
is cooked throughout, its juices run clear, and a meat thermometer
registers 170°F, seven to nine hours.
Meanwhile, mince the remaining two basil leaves. In a small bowl, combine
the diced orange, pear, shallot, oil, vinegar, red pepper, sherry, and
minced basil. Cover and refrigerate until ready to serve.
Divide the chicken into thirds; freeze two thirds for later use. Slice
the remaining chicken, discarding the skin, oranges, and basil. Serve
immediately with the orange-pear mixture.
Serves four.
banana bread
1 loaf
(James Beard’s Bread Book)
2 c sifted flour
1 t baking soda
1/2 t salt
1/2 c butter
1 c sugar
2 eggs
1 c mashed ripe bana –about 2 bananas
1/3 c milk
1 t lemon juice or vinegar
1/2 c chopped nuts
Sift flour w soda and salt. Cream butter , add sugar, then eggs and bananas, blend well. Combine milk and juice—should curdle. To butter mixture, slowly add dry ingredients and milk, beginning and ending with dry ingredients. Blend well after each addition. Stir in nuts. Pour mixture into lavishly buttered bread pan (9x5x3) bake in preheated 350 F oven for 1 hour, or until bread springs back when lightly touched in center.
zucchini bread
From The Fannie Farmer Baking Book
3 cups flour
1T baking powder
1/2t baking soda
1 1/1 t salt
2 t cinnamon
1 t nutmeg
1/2 t gr cloves
1/2 c milk
2 eggs-slightly beaten
1/2 c veg oil or melted shortening
1 c sugar
2 cshredded unpeeled raw zucchini
2 c chopped nuts
Preheat oven 350F and grease and flour 2 loaf pans (or double the recipe for three pans). Stir together dry ingredients and set aside. Place milk, eggs, oil, sugar, and zucchini in a bowl, add the dry ingredients, beat just until blended. Add nuts. Divide evenly between pans and bake for 50-60 min.-until toothpick inserted in center comes out clean. Let cool for 5 minutes then turn out onto a rack to cool completely.
fresh salsa which was my absolute favourite food until i discovered guacamole.
Pico de gallo norteño (uncooked tomato salsa)
source: food from the heart by zarela martinez
Ingredients
Two to four fresh chilies, either jalapeno or Serrano or to taste, tops removed but not seeded
one garlic clove, peeled
four large ripe, red tomatoes, peeled but not seeded (about 2.5 pounds)
six to eight scallions with part of green tops
1/4 cup loosely packed fresh cilantro
one teaspoon dried Mexican oregano or to taste crumbled
juice of one large lime
salt to taste
Preparations
With a large sharp knife, chop the chilies very fine. mince the garlic. Coarsely chop the tomatoes. And finally chop the scallions and cilantro. place the garlic, tomatoes, scallions, and cilantro in a large bowl. If the tomatoes are very dry gradually add up to 1/2 cup cold water to achieve a light salsa consistency. Stir to mix the ingredients. Add the chilies a little at a time, tasting, until it as is as hot as you like. Add the oregano, then squeeze the lime juice into the salsa; gradually add salt to taste. Use at once. Yield: about four cups.
cheesy tomato basil soup
Ingredients
4.5 tablespoons butter
12 cloves garlic, crushed or minced
1.5 small onions, chopped
three medium celery stalks, finely chopped
1.5, 14-ounce (400 g) can import of plum tomatoes with liquid, chopped
4.5 tablespoons unbleached white flour
0.5 pounds (227 g) mild cheddar cheese, shredded or cut into small dice
4.5 tablespoons dry white wine
3 cups chicken broth
1.5 teaspoons paprika
0.75 teaspoons dry mustard
salt and freshly ground pepper to taste, but no salt necessary
5 medium sprigs fresh basil, preferably lemon basil
Procedure
Heat half the butter in a large heavy soup pot until it foams. Add the garlic, onion, and celery and saute over very low heat, stirring frequently, until the onion is translucent. Cover with 1 cup of water and simmer, covered, over low heat until the onion and celery are quite tender. Transfer to the work bowl of a food processor or blender along with the cooking liquid and process until thoroughly pureed. Add the tomatoes and purée again until smooth. Add basil, process just to chop.
In the same soup pot, heat the remaining butter until it foams. Add the flour, and stir with a wooden spoon until it is completely blended with the butter. Add milk. Add the cheese and stir constantly over very low heat, until melted to a velvety texture. If the cheese seems to stick to the pot, add tiny amounts of water.
Slowly stir in the puréed mixture until everything is thoroughly blended. Add the remaining ingredients and simmer, uncovered, over low heat just until heated through, stirring frequently. Garnish with a few freshly steamed broccoli florets.
a round, dense loaf of bread garnished with rosemary sprigs and garlic.
pizza caccia nanza
from james beard's beard on bread
2 1/2 c all-p flour
1/2 t salt
3/4 t active dry yeast
1 c warm water (100F – 115 F)
2 cloves garlic, thinly sliced
2 Tablsp rosemary
3 Tablesp olive oil
salt and freshly gorund pepper to taste
Preheat oven to 400F. Mix flour, salt, water and yeast well, knead for 15 minutes. Place ball of dough in greased bowl, cover with towel, allow to rise in warm place for 1 to 1 1/2 hours, until doubled in bulk.
Turn dough onto floured board and knead again. Rise in the bowl again. Punch down. Roll out to 1/2 inch thick. Rub surface of baking sheet with olive oil, transfer round of dough to sheet. Make indentations all over surface and insert a sprig of rosemary and a sliver of garlic into each (I use a paring knife ot make indentations.)Pour over the olive oil and rub gently. Sprinkle with salt and pepper, bake 15 minutes until golden brown. (Sometimes I skip the second rise.)
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
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Date: 22 Jan 2006 02:02 pm (UTC)(no subject)
Date: 22 Jan 2006 02:05 pm (UTC)(no subject)
Date: 22 Jan 2006 02:56 pm (UTC)(no subject)
Date: 22 Jan 2006 04:09 pm (UTC)I got you a present, by the way! I'll ship it off to you as soon as I get it :)
::kisskiss::
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Date: 23 Jan 2006 10:26 am (UTC)♥
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Date: 24 Jan 2006 01:51 am (UTC)