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Recipes
Cheesy Au Gratin Potatoes
By JimMac, www.rovingculinarian.com
Directions Preheat oven to 350 degrees F (175 degrees C)
- 4 large baking potatoes, peeled and sliced thin
- 1 quart heavy cream
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste
- 1 cup shredded sharp Cheddar cheese
Apfel Mürbeteig - German Apple Pie
By JimMac, www.rovingculinarian.com
Pre- Heat the oven to 325 degrees F
- Filling:
- The Mürbeteig
- 1 1 / 2 Cups flour
- 1 stick ( 4 ounces) butter
- 1 egg
- optional;
- 1 teaspoon salt
- 2 teaspoons sugar
- 4 Cups of thin sliced apples 3-4 large apples
- 1 / 2 cup raisins or dried cherries soaked in brandy.
- 1 tablespoon apple pie spice,
- 1 / 2 Cup vanilla sugar ( may substitute regular sugar and 1 tablespoon pure vanilla extract)
- 1 /4 cup cornstarch
- Topping
- 1 /8 cup vanilla sugar or regular sugar
- 1 teaspoon cinnamon
- 1 egg beaten with 1 tablespoon water
- Notes
- ( for apple pie spice you may substitute 2 1 /2 teaspoons cinnamon and 1/2 teaspoon nutmeg)
- You will need a spring form pan
Walleye Gumbo
By JimMac, www.rovingculinarian.com
Gumbo is one of the simplest and most satisfying ways to prepare fish
- To serve four . . .
- 1/2 lb. bacon, diced
- 1 c. each onion, celery, green pepper, and red pepper, diced
- 1 tsp. garlic, chopped
- 1/2 tsp. each white pepper, thyme, and oregano
- 1/8 tsp. cayenne (or to taste)
- 8 c. chicken broth
- 1 lb. smoked sausage, sliced on a bias 3/4 inch thick
- 1 lb. fish, cut in one-inch cubes
Québec Deep Fried Mashed Potatoes
By JimMac, www.rovingculinarian.com
Method: Mix cheese into mashed potatoes; season potatoes to taste
- 2 cups mashed potatoes
- salt and pepper to taste
- 1/4 cup shredded cheese
- oil for deep frying
New Orleans Muffuletta Sandwich
By JimMac, www.rovingculinarian.com
Make Muffuletta Bread and make Olive Salad
- 1 round loaf Muffuletta Bread, 10-inch in diameter*
- Olive Salad (see recipe below)
- Extra-virgin olive oil or juice from Olive Salad
- 2 ounces salami, thinly sliced
- 2 ounces Italian ham, thinly sliced
- 2 ounces Provolone cheese, thinly sliced
- Italian bread may be substituted. Check out my Muffuletta Bread recipe.
Mississippi Mud Cake
By JimMac, www.rovingculinarian.com
mix sugar, shortening and eggs in mixing bowl
- 2 cups sugar
- 1 cup shortening
- four eggs
- 1 1/2 cups plain flour
- 1/3 cup cocoa
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1 cup chopped nuts
Watercress Salad
By JimMac, www.rovingculinarian.com
In a blender, combine the vinegar, sugar, horseradish, paprika, Worcestershire and mustard
- 2-1/2 tablespoons cider vinegar
- l-1/2 teaspoons sugar
- I-1/2 teaspoons prepared horseradish
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon Worcestershire sauce
- Pinch of dry mustard
- 1/2 cup extra-virgin olive oil
- Four 6-ounce bunches watercress, thick stems discarded
- Salt and freshly ground white pepper
Costco Red Pepper Jelly BBQ Sauce
By JimMac, www.rovingculinarian.com
In a medium saucepan add all ingredients and bring to a simmering boil
- 8.5 oz Gourmet Red Chile Dip (eg Costco's)
- 16 oz Tomatoes, canned crushed
- 5 oz Tomatoes, canned paste
- 4 cloves Garlic, ground or fine dice Substitute 15 grams (1 Tbsp) prepared minced garlic
- 1 medium Onion, fine dice
- 2 Tbsp Parsley, fine dice Substitute 45 grams (3 Tbsp) dry parsley
- 1 Tbsp Cumin powder
- 2 Tbsp Red wine vinegar Substitute Apple Cider vinegar if desired
Baked Stuffed Fish with Sweet Pickle Stuffing
By JimMac, www.rovingculinarian.com
Fish: Sprinkle fish with salt and pepper
- Stuffing:
- 1 3-pound fish or 2 1-pound fish fillets
- salt and pepper
- 1/4 cup melted butter
- 3 slices bacon (optional)
- 2 cups finely diced bread
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons minced onion
- 1 tablespoon minced parsley
- 1/4 cup melted butter
- 2 tablespoons dill pickle relish
- 1 tablespoon lemon juice
- ... toss all ingredients to mix well.
Chicken Canzanese
By JimMac, www.rovingculinarian.com
Instructions 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees
- 1 tablespoon olive oil
- 2 ounces prosciutto (1/4 inch thick), cut into 1/4-inch cubes (see note)
- 4 medium garlic cloves , sliced thin lengthwise
- 8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin
- Ground black pepper
- 2 teaspoons unbleached all-purpose flour
- 2 cups dry white wine
- 1 cup low-sodium chicken broth
- 4 whole cloves
- 1 (4-inch) sprig fresh rosemary , leaves removed and minced fine (about 1/2 teaspoon), stem reserved
- 12 whole fresh sage leaves
- 2 bay leaves
- 1/4-1/2 teaspoon red pepper flakes
- 1 tablespoon juice from 1 lemon
- 2 tablespoons unsalted butter
- Table salt