You’ve seen him on PBS-TV’s COLAMECO’S FOOD SHOW and heard him on WOR radio as host of FOOD TALK, so now get cooking with Colameco!
Radio and TV celebrity Chef Mike Colameco’s exclusive budget-friendly recipes are now available online at The Food Emporium.
“We are blessed to be in this city with all it has to offer and The Food Emporium has been for some time now New York’s premier gourmet neighborhood market. Most chefs will tell you that ingredients are 80% of any successful recipe and the buyers here at The Food Emporium are among the best in town. These days as we all know, the economy is in tough shape, as tough as I’ve seen it since I’ve been an adult.
That said, in crisis there is opportunity, and now is a great time to save money and learn how to prepare healthy inexpensive meals at home, just as many of your grandmothers did years back. The recipes you will find at The Food Emporium are available exclusively by me just for their customers and are based on the way I cook at home and on television - simple and straight forward, using basic techniques, and common store-bought ingredients.
Simple straight forward recipes that are just right for tough economic times, when take-out, delivery, or going out to eat on a regular basis has become a bit of a luxury for most of us. And even better while improving your home cooking skills, you’ll also start to cook with more whole grains, and fresh vegetables as part of each meal.”
- Chef Mike
Here are a few heavy winter desserts that are delicious but high calorie and one that’s super easy, quick to make, and actually kind of healthy too. As well as a recipe from last week’s PBS program on vegetarian restaurants in NYC.
Sautéed boneless pork loin with fork mashed potatoes and sautéed spinach
INGREDIENTS:
-
4 boneless pork loin cutlets, approximately 2 oz., each
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8 oz., baby Yukon Gold potatoes, or red bliss, or fingerling
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8 oz., pre-washed, cleaned spinach leaves
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4T Extra Virgin Olive Oil
-
2 T kosher or sea Salt
-
2 T Chopped fresh cleaned parsley
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1 clove of garlic cut very small dice
-
1T cooking oil
METHOD:
Potatoes:
Combine the potatoes with enough cold water to cover them by several inches in a small pot, season the water well with kosher or sea salt, bring to boil, reduce back to simmer, and allow to simmer for approximately 18 minutes or until a paring knife passes through them with little or no resistance, shut off the flame when they are tender, and hold in that warm water
Pork Cutlets:
Meanwhile, have a sauté pan pre-heated, add 1 T cooking oil, season the pork cutlets with salt and pepper and add them one at a time to the pan, keep the flame at medium setting and place the cutlets in the pan so that they fall away from you to prevent being scalded with hot oil. Once the pork cutlets are in the pan, do not disturb them for at least one minute, allowing them to brown on one side. After a minute or two check for good color, if they have a good even golden brown color turn them, if not, allow them to get golden then turn. Once turned all that side as well to become golden, turn one last time, total cooking time 5 – 7 minutes max.
Spinach:
Once the pork and potatoes are ready have a pan preheated for the spinach, to this pan add 1T olive oil, then the small diced garlic, be careful not to burn the garlic, quickly add the spinach leaves in small batches allowing them to wilt then adding more, and season with salt and pepper at the very end. Total cooking time here should not exceed 2 minutes. Once cooked remove the spinach from the pan and plate the final dish.
Drain the potatoes, allow them briefly to steam off, mash them lightly with a fork, drizzled over them 2 T Extra Virgin Olive oil, season lightly with salt and pepper and finish them with 2 T chopped parsley, portion, and plate.
On each plate arrange the 2 pork chops, the sautéed spinach, and the potatoes.
Salmon Sautee with sautéed spinach fork mashed fingerlings
INGREDIENTS:
-
1 8oz Fillet of salmon, skin on, pin bones pulled
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1 large ( 12 count ) dry scallop
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3 Shrimp large peeled, deveined
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4 oz., cleaned dried fresh spinach
-
1 clove garlic chopped fine
-
4 each large fresh shiitake mushrooms stems removed
-
Pinch of red pepper flakes
-
4 oz., fingerling style potatoes
-
Sea salt
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Extra virgin olive oil
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Fresh thyme
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Fresh parsley
-
Fresh ground black pepper
METHOD:
Salmon:
In a 10” sauté pan, black steel, cast iron, or non stick, preferred. Pre-heat pan over medium high flame, add a drizzle of cooking oil, when oil smokes add salmon skin side down, allow fish to cook 70% of time on the shin side to crisp the skin well. Turn, and finish cooking on stove top in pan., remove pat dry with paper towel, correct seasoning and plate.
In a separate pan sauté the scallops over medium heat with the shrimp until done, Mike will demo this first.
Spinach:
In a medium hot pad add olive oil, pepper flakes and garlic as soon as garlic starts to brown add the spinach allow to wilt, season at end with salt and pepper remove from pan.
Potatoes:
Starting with cold salted water being potatoes up to simmer and allow to gently simmer until done, approx 15 – 20 minutes. Once cooked drain, allow to steam briefly then fork mash and season with olive oil, salt, pepper and chopped herbs
Simple Spaghetti and Meatballs, with a side of string beans
Serves 2 plus leftovers
INGREDIENTS:
-
1 Pound of ground meat loaf mix 1/3pork, 1/3 beef, 1/3 veal
Or 1 pound of pure ground beef
-
1 T Garlic puree
-
4 T Chopped fresh basil
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1 whole egg
-
½ C dried breadcrumbs
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¼ C of grated pecorino cheese
-
1/3 C whole or reduced fat milk
-
¼ T fresh ground black pepper
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1 ea, one pound box of imported Italian spaghetti, allow 4 oz., per person
-
6 oz., cleaned string fresh string beans
-
1 T Extra virgin olive oil
-
½ T Balsamic vinegar
-
Salt and pepper to taste
METHOD for the sauce:
In a medium size pan pre-heated to moderately hot add 2 T olive oil and add the diced garlic, onion, and fresh basil and sauté until they become translucent, do not burn them. Add the tomato paste and with a spoon disperse it evenly in the pan, then add the entire can of tomatoes, breaking them up with a fork, or by hand. Bring the contents to a simmer, do not boil and do not cover with a lid.
METHOD for the sauce:
Combine the ground meat with the garlic puree, 2 T fresh shopped basil, one whole egg, removed from shell, and placed in small cup to be sure there is no broken egg shell remaining, add the breadcrumbs, cheese, milk, and black pepper. Mix well until all the ingredients are incorporated, do not over mix. Once mixed well, remove from mixer and hold in refrigeration until the sauce is ready.
Once the sauce is ready, have a small bowl of cold water next to the meat mix, moisten your hands with cold water, and form the small meatballs in you palms buy rolling your two hands together. Place them then directly into the simmering tomato sauce, and repeat until all the meat mix is formed into balls. Allow this sauce with meatballs to simmer gently for 1 ½ hours occasionally stirring, or bake them in a 300 oven for the same length of time. Do not use a lid in either case.
For the pasta:
Have ready a large pot of salted boiling water, and when everything else is ready, the beans the meatballs, add 4 ounces of pasta per person to the boiling water, stirring gently at first, and cook for approximately 12 minutes until tender but al dente, strain, and serve immediately allow approximately 4 ounces of sauce and 2 - 3 meatballs per person,. Top the pasta with sauce, grated pecorino cheese, and a little chopped parsley as well.
For the string beans:
Clean the ends off the beans allow 3 ounces per person. In a small pot have salted boiling water, add the beans and cook until tender, approximately 4 – 5 minutes, strain and allow them to steam off and dry slightly. Serve them drizzled with extra virgin olive oil, a dash of balsamic vinegar, and a touch of salt and pepper to taste, you can serve these warm, room temperature, or chilled as you wish.
For the leftover meat balls and sauce:
Allow the meatball and sauce mix to cool and come to room temperature, then portion them out in plastic containers with lids and refrigerate for several days, or freeze them for future use if they will not be used within 48 hours. To re-use frozen sauce either take out of the freezer and place in the refrigerator of a day ahead to defrost, or defrost them same day as needed in a microwave them heat to a good simmer for 5 minutes and proceed per the above.
BUTTERSCOTCH PUDDING
Serves 8 or more
INGREDIENTS:
METHOD:
Pre-heat oven to 350. Combine yolks, lemon juice, lemon rind and melted butter, and beat well with a mixer for 4 minutes. To this mix add alternately the dry ingredients, and the milk to create a batter. Beat the egg whites to soft peak, and fold them in batches. 1/3rd, 1/3rd, and 1/3rd into the egg, flour, milk mix, In doing this step fold in the egg whites gently trying to maintain their air and lightness. Pour this mix into an 8-inch pan lined with parchment or a no stick pan. Bake 350 for 45 minutes. Allow to cool and then refrigerate, note that this cake like dessert has a lemon bar or lemon curd consistency.
LEMON PUDDING CAKE
Serves 10
INGREDIENTS:
METHOD:
Pre-heat oven to 350. Combine yolks, lemon juice, lemon rind and melted butter, and beat well with a mixer for 4 minutes. To this mix add alternately the dry ingredients, and the milk to create a batter. Beat the egg whites to soft peak, and fold them in batches. 1/3rd, 1/3rd, and 1/3rd into the egg, flour, milk mix, In doing this step fold in the egg whites gently trying to maintain their air and lightness. Pour this mix into an 8-inch pan lined with parchment or a no stick pan. Bake 350 for 45 minutes. Allow to cool and then refrigerate, note that this cake like dessert has a lemon bar or lemon curd consistency.
QUICK DICED WARM GRANNY SMITH APPLE COMPOTE
Serves 4
INGREDIENTS:
METHOD:
In a decent non-stick, or heavy bottom sauté pan heat the 10X sugar until it caramelizes, add the apples immediately, then the pinch of salt and start to toss them, if the sugar crystallizes, don’t worry it will turn back to caramel. Continue to stir the apple mix over medium high heat and toss them with the sugar until the apples have begun to soften. If you wish you can season this with a pinch of vanilla and cinnamon or leave as is. Serve the warm glazed apples with a dollop of whipped cream or some good fresh vanilla ice cream.
BRAISED KALE WITH ROOT VEGETABLES AND BLACK BEANS (From the Vegetarian PBS show 900 series)
Serves 8
INGREDIENTS:
-
1 pound of washed fresh kale, any variety
-
1 whole large horse carrot, peeled and diced large
-
2 parsnips peeled and diced large
-
1 medium onion peeled and diced
-
3 cloves garlic peeled diced small
-
1 medium bulb of celery root peeled and diced medium
-
1 hot Serrano pepper diced (optional)
-
1 12oz., drained and strained can of organic black-eyed peas, or any other bean variety you enjoy.
METHOD:
Chop the kale into 1 inch strips and blanch them in a pot of vigorously boiling salted water for 3 – 4 minutes until they are 2/3 cooked then strain and allow them to steam off a bit. In a heavy bottom pan sauté off all the diced vegetables and the hot pepper in 2 – 3 ounces of good extra virgin Olive oil. Once the vegetables have begun to cook add the kale and a few tablespoons of water and bring to simmer. Add the drained rinsed beans and continue to cook over moderate heat until’ the kale is tender as are the vegetables, approximately 15 – 20 minutes. Finish with salt and pepper to taste and maybe another splash of olive oil. If you want during the cooking feel free to place a lid over the pot and reduce the heat to accelerate the cooking. Serve warm, and if you have leftovers they make for a great chilled side dish as well.
SKIRT STEAK WITH LENTILS
Serves 4
INGREDIENTS:
-
4 ea 8oz., skirt steaks
-
6 oz., dried lentils any variety you choose
-
1 large carrot peeled diced medium
-
1 large parsnip, peeled diced medium
-
½ Spanish onion, small dice
-
2 cloves garlic small dice
-
½ bulb celery root, peeled, small dice
-
1 t chopped fresh thyme
-
2 oz., olive oil
-
2T fresh chopped parsley
-
2 ½ C chicken stock or water
-
salt and pepper to taste
METHOD:
Pick through the lentils to remove any odd bits, stones, etc., In a pan, heat the pan first over a medium flame, then add the oil and all the diced vegetables plus the chopped thyme and sauté briefly until they just begin to cook, Add the lentils, stir together, then add the stock or eater and bring to a simmer. If you choose you can lower the heat and cover loosely with a lid, or just allow them to simmer. Cooking time varies depending on the lentil variety, allow minimum 25 minutes to up to 50 minutes until the liquid is absorbed and the lentils are tender, but not too soft. If need be add a little additional liquid to the pan if it gets dry and the lentils are not yet cooked.
Once the lentils are done remove from heat, season with salt and pepper finish with chopped parsley and hold warm. If you want them extra creamy add a little butter or olive oil at the end and stir it in with a dash of good vinegar or lemon juice.
Season the steaks with salt and pepper, heat a pan medium high add a little oil and cook the steaks to desired doneness. Once cooked arrange the lentils on a plate, place the steaks across the top, and serve with good crusty bread.
PASTA WITH LIMA BEANS AND PROSCIUTTO
Serves 4
INGREDIENTS:
-
1 cup cleaned shucked Lima beans
-
1 # good Italian pasta penne works well
-
4 cloves garlic chopped fine
-
2 T parsley chopped
-
a pinch of hot pepper flakes
-
4 oz., this sliced Prosciutto or Speck
-
2 T olive oil
-
2T grated Parmesan cheese
- salt and pepper to taste
METHOD:
Have a large pot of well-salted water to cook the pasta in; the water should be at a boil. In a separate pan have water salted boiling as well to cook the Lima beans. Cook the Limas until tender then drain and discard the water.
In a sauté pan heat the olive oil, when warm ad the chopped garlic cook until golden then add the Lima beans, and pepper flakes and toss together.
Cook the pasta al dente following the instructions on the box or bag, drain reserve a little of the cooking liquid in the pasta and then toss it with the lima garlic mix. Finish with chopped parsley, then the cheese a bit of fresh ground pepper, perhaps a dash of salt arrange on 4 plates and then place the prosciutto like ribbons across the tops of the pasta and serve immediately.
SAUTEED SALMON WITH PONZU, OR SOY BUTTER SAUCE
Serves 4
INGREDIENTS:
-
4 ea., 8 oz., salmon fillets, skin on, boneless
-
1 oz., vegetable oil
-
1 shallot diced fine
-
The juice of 1 lemon
-
2 T rice wine vinegar
-
3 oz., heavy cream
-
8 oz., cold diced sweet butter
-
2 oz, dark low salt soy sauce
-
1 oz., Ponzu optional
-
1 cucumber peeled seeded sliced julienne on a mandolin
-
1 large carrot peeled, sliced julienne on a mandolin and blanched in salted boiling water for 30 seconds to just tender
-
1 T toasted sesame seeds
METHOD:
For the soy butter: in a thick bottomed small pan, sauté the shallot until tender, add the lemon juice and rice wine vinegar and reduce to nearly dry, add half the soy sauce, and reduce that in half. Add the heavy cream and reduce in half, turn the flame down and gradually add the diced butter slowly until the sauce is smooth. Finish this with the left over soy sauce to taste. Hold warm, do not allow this to cool.
For the Garnish: blend the julienne cucumber with the blanched carrots, toss in a little rice wine vinegar, perhaps a drop of sesame oil, then sesame seeds and use as a garnish salad along side, or atop the salmon.
At the last minute sauté the salmon, skin side down, until the skin is crisp, turn, and continue until it is cooked to desired doneness, serve with either a splash of Ponzu ( a low fat alternative ), and the garnish, or serve with the soy butter sauce and the same garnish.
SHRIMP RISOTTO (or PASTA WITH SHRIMP IN SHRIMP BROTH)
Serves 3 – 4 people
INGREDIENTS:
-
24 oz., large shrimp
-
8 oz., Arborio Rice ( or 1lb dried imported Italian Linguine )
-
Shells from the shrimp for the broth
-
3 T minced garlic
-
4 oz., extra virgin Olive oil
-
3 T chopped flat Parsley
-
3 T chiffonade fresh Basil
-
Garlic chips ( see below )
-
Salt and pepper to taste
-
½ C tomato concasser
Please excuse the recipe as such, I pulled it off an old computer and it was a recipe for the cooks at my restaurant at that time.
METHOD:
Broth: In a hot pan with some oil saute shrimp shells quickly to give them color, tossing with a wooden spoon, this should take a minute or two then add water to cover the shells, and boil rather hard, reducing the liquid, and then refreshing it as needed until on the final boil you are left with just a little liquid, figure 4 oz., per portion needed. For color you can add some tomato trim, or a touch of tomato paste as well to this broth.
The recipe is OK but needs a few pointers. In making the shrimp stock, remember to add new fresh water to the pan as the liquid reduces, you may have to do this 4 or 5 times in a the 30 minute required. The last time let the liquid reduce to just below the top layer of the shells in the pan. The important thing is to cook it hard, and pull the flavor from the shells quickly, like 30 minutes, then strain it. If at this point the flavor is too weak, reduce it in a pan separately, not with the shells, as the shells impart a bitter flavor if cooked to long, or remain with the broth too long after cooking like tea... Once the flavor is good, adjust seasoning with salt and pepper. To the cooking broth you can add tomatoes fresh or canned but not too much, just a bit. Also carrots, garlic, onions, and herbs as you see fit.
To reheat this for final cooking if you use this for pasta: in a new pan saute out a little minced garlic add some chiffonade basil, or puree basil, some chopped tomato concasser, when garlic is golden add the shrimp broth bring all to simmer, and hold warm and simmering as the pasta cooks. Keep it separate from the shrimp, cook them separately per the following.
In a separate pan just before the pasta or risotto are ready, at the last minute saute the de-veined shrimp in a little extra virgin Olive oil with minced garlic, and basil, or basil oil as well to coat the shrimp. Do not overcook, shrimp cook very quickly. The shrimp should be coated with the garlic and basil if at all possible. I like to cook them separately as I can control the cooking better, and I get a better texture, rather than poaching them in the broth, or simmering them in the rice, which of course are two options you can do as well.
Always cook pasta in plenty of salted boiling water. When al dente drain the pasta and add the pasta immediately to the shrimp broth tossing together to coat, adjust seasoning here. Arrange the pasta and broth in the serving bowls, add the shrimp on top, and garnish with fresh basil, and with the garlic chips and serve.
For Risotto: in a good quality pan over medium heat saute a little garlic, shallot and onion. When cooked but not brown add the risotto and stir well. If you are using wine, add a little at this time. Once you start cooking the rice, continue over medium low heat add the hot broth a little ( 2 oz., ) at a time and let the rice absorb the broth is small amounts then continue to add a bit more. The cooking should take no longer than 18 minutes total, and the risotto should be a bit al dente at the end, but cooked not raw. You can finish this with some heavy cream, a touch of mascarpone, butter, and fresh chopped herbs. Adjust eh seasoning with salt and pepper as well.
Garlic chips can be skipped as they are hard to make. But if you want to, take large peeled cloves, and slice them thin on a mandolin. Place them in a pot with just enough cold water to cover them, and bring to a simmer over a high flame, and strain immediately. Pat them dry, then in a small pan with a little olive oil to cover them heat them until they begin to turn light golden, not dark brown, then remove them from the oil with a slotted spatula and drain onto absorbent towels, reserve them in a dry place for later use in the dish as garnish.
SHORTCAKES WITH MASCERATED STRAWBERRIES WITH MINT
Serves 4
INGREDIENTS:
In a bowl mix the sliced berries with the sugar and mint and let stand 20 – 30 minutes, a nice liquid will form pefect for the shortbread to absorb.
-
1lb. all purpose flour
-
1 ¼ ounces baking powder
-
3 ½ ounces sugar
-
½ teaspoon salt
-
6 ounces butter
-
1 ¾ cups heavy cream
METHOD:
Combine first four dry ingredients with cubed butter. Mix on low speed with the paddle until butter is pebble sized. Pour in heavy cream and mix until this just comes together. Roll the dough between parchment and chill. Cut into desired shape. Bake at 325 degrees for 15 to 25 minutes (until golden brown).
To Serve, warm over a a small bowl of the macerated berries and the berry mint juice.
FRIED CHICKEN
Serves 4-6 people depending on how much you eat
INGREDIENTS:
-
1 whole 3 ½ lb fryer , prefer free range organic or at least Murrays or Bell and Evans cut in pieces usually 12, with each breast slit as well
-
2 cups of buttermilk
-
1 t fine shopped mint
-
4 cups of al purpose flour, or more if you need to bread them well
seasonings per your choice – garlic powder, celery salt, onion powder, smoked dried hot pepper flakes, chili powder, cumin, paprika, dry basil, thyme, parsley, and of course salt and black pepper. Mix all this well with the flour.
-
1.5 – 2 qts oil, or shortening (I’d love to use shortening, it tastes best, but I use Canola oil as it has the least amount of Sat Fat)
I use a big cast iron pan wide and shallow, black steel works well too, or whatever you have just be sure the fat is around 375 when you put the chicken in, and try to maintain even heat throughout, 325 – 375 range, too hot the breading burns and the chicken isn’t cooked yet, not hot enough it’s a greasy mess.
METHOD:
Soak the chicken in the buttermilk for 20 minutes or so at room temp, coating well. When the oil is at 375, piece by piece remove the chicken from the buttermilk drain a bit but leave buttermilk to coat, dredge the chicken in the seasoned flour be sure to coat very well all over place in the hot oil. Do not overload the pan, leave room between the pieces; it may have to be done in 2 batches. Turn the chicken when the oneside is golden, if need be turn them a few time for even color, wings take 10 –12 minutes, breasts
12 – 14, drums and thighs, 18 minutes or so. Remove when done, and place on a drain either paper towels, brown shopping bags, or something absorbent to pick up the excess fat. Sprinkle while warm with a bit of extra salt it probably needs it.
A good fruity Chardonnay, or other fruit forward dry white without oak is a good choice, of course beer always goes with fried food too, but I usually prefer wine.
When done right the chicken should have a real crunch, and crackle to the bite, the buttermilk helps this a lot, I love buttermilk pancakes too.
BAKED MACARONI WITH CHEESE
This recipe goes well with the fried chicken for a blow out Soul Food dinner
As always, there are a lot of variations on how to make this simple dish. I like this one, after playing around with a bunch of other versions because it’s very smooth and creamy, real comfort food. Partially this is due to the Béchamel sauce as the medium, (this is really an old school classical sauce, which I love, when done properly it makes unique, thick, creamy, old-fashioned sauces, and desserts ).Due to the Bechamel Sauce you can use less cheese, so it is rich without being leaden. As to the cheeses, use any combination, or variety you like, and play around with variations, you can add basil puree, a touch of nutmeg, chopped spinach, chopped prosciutto etc….
For the béchamel sauce:
Serves 8 – 10
INGREDIENTS:
-
1 qt of 1% fat milk
-
3 – 4 oz., butter
-
3 oz., flour (¾ cup)
-
1 T salt
-
1 Lbs good small bite-size pasta, Elbows, Penne, Fusilli, I prefer imported Italian.
-
12 oz., low fat Ricotta
-
6 oz., yellow or white sharp cheddar diced medium
-
8 oz., good Mozzarella diced medium
-
6 oz., grated Romano
-
6 oz., grated Parmesan Reggiano
-
1 T salt
-
You can also use Fontina, or Gruyere, Cheddar, or whatever you like cheese-wise
METHOD:
In a thick-bottomed pan melt the butter being careful not to brown it. Add the flour and stir with a wooden spoon so that the butter absorbs all the flour, and becomes a thick smooth paste. Cook this paste out for a few minutes stirring constantly careful not to brown or stick. The next step is most important in making a good Béchamel sauce, when you add the cold milk vigorously incorporate it into the flour butter mix, ( roux ) and as it warms up stir constantly with a spoon or a whisk, or even better, an electric submersion mixer, which really works the best. This is the critical time when lumps may form, we don’t want lumps, once it comes to a simmer it should be thick and smooth cover it with a cut out lid of parchment paper, or the butter wrapper and bake if at 300 degrees for 45 minutes to one hour. Remove parchment, stir, then replace parchment so a skin does not form.
Cook the pasta in plenty of salted boiling water until done. Strain and reserve, if you can time it, have it ready just as the béchamel comes out of the oven. IN a big mixing bowl combine the Béchamel with the cheeses, and stir to mix well, then add this to the pasta held in another big bowl, mixing together to make it as creamy as you want. If you have any leftover Béchamel filling, make crepes and use it for Manicotti the next day, or Lasagna. Once you have incorporated the sauce with all the pasta, pour into a buttered baking dish, not too tall, I prefer flat, maybe 3 inches deep is ideal with lots of top surface area, do not overfill, it soufflés a bit, so leave a good ½ inch at the top and bake 350 until it bubbles up at the edges, (maybe 30 – 45 minutes) and if you want, then pass it under the broiler to crisp the top a bit more. You can also sprinkle the top dried breadcrumbs mixed with grated cheese, or herbs for bit of flavor and texture prior to baking.
It may seem like a lot sauce when you are mixing it, but I like it very creamy and not at all dry, or heavy. Enjoy !!!!
RED VELVET CAKE
Not sure where this recipe originated, some say the Waldorf Astoria NY others point to southern origins, some say the coloring was once beet juice, others a chemical reaction between leaveners and cocoa powder. In any case, it's a classic and a stunning looking cake with red layers of cake set against creamy white frosting.This red velvet cake recipe is made with butter, eggs, vanilla, red gel food coloring, cocoa, buttermilk, and other ingredients. A favorite red velvet cake recipe with cooked frosting, or use a cream cheese frosting for this popular cake.
INGREDIENTS:
-
12 tablespoons butter, 1 1/2 sticks
-
large eggs at room temp
-
1 t vanilla
-
1 t salt
-
2 1/2 C all-purpose flour sifted
-
1 1/2 C granular white sugar
-
2 T red gel food coloring plus 2 tablespoons water
-
3 T unsweetened cocoa powder
-
1 C buttermilk
-
1 T vinegar
-
1 t baking soda
For the Cooked Frosting
-
1 C milk
-
1/3 C all-purpose flour
-
1 C butter
-
1 C granulated sugar
-
1 t pure Vanilla
- milk or cream to finish
METHOD:
Preheat oven to 350°. Well grease and flour 3 x 8-inch round layer cake pans or 2 9-inch cake pans.
Cake: Cream butter and sugar until light and fluffy. Add eggs and beat 1 minute longer.
Beat in vanilla until blended. Combine cocoa, food coloring, and 2 tablespoons water; beat into the egg creamed mixture.
Combine flour and salt. Alternate adding flour and buttermilk mixtures to the batter, beating on low to medium speed (Do not overmix ) . Combine soda and vinegar in cup and add to cake batter. Spoon batter evenly into the 3 cake pans; bake at 350° for 22 to 28 minutes. Cool on cake racks. Remove from pans and frost tops and sides.
Frosting: In a saucepan, stir together the 1/3 cup flour and milk and cook, stirring constantly, until thickened ( no lumps ) allow to cool in the refrigerator. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well, adding milk or cream as needed. Frost layers, sides, and top.
SALMON STEAK POACHED IN RED WINE
Serves 4
INGREDIENTS:
4ea., 5oz., salmon streaks cut as through the fish bone in, preferably wild salmon.
2 medium carrots, peeled sliced in ¼ inch rings
2 stalks celery, washed cut angled ¼ inch thick
1 large Spanish onion, peeled sliced thin
1 bay leaf
A sprig or two of fresh thyme or rosemary
2 C soft red wine
METHOD:
Sauté the vegetables briefly, just to wilt them a bit, then add the wine and simmer for a few minutes. Carefully place the salmon in the simmering wine using a slotted spatula, allow the salmon to cook at a very low simmer for 4 – 5 minutes them turn off the heat, and allow to the contents to rest for 30 minutes. Remove the salmon carefully with a slotted spatula, and place it in a non reactive refrigerator safe container, glass, or earthenware are best. Pour over the wine and vegetable mix over the salmon and store covered in the refrigerator overnight.
To serve, remove the salmon carefully with a slotted spatula. Drain off any excess wine, place on a plate, garnish with a little sea salt, the turn of a pepper mill with some of the poached vegetables, and perhaps a little dollop of low fat mayonnaise if needed as an accompaniment. Enjoy it with some toasted crusty bread.
BASIC MUSTARD VINAIGRETTE
Makes about 1/2 cup
INGREDIENTS:
1/2 tablespoon Dijon mustard
1/2 teaspoon finely chopped fresh tarragon, or parsley
2 tablespoons Sherry vinegar or Balsamic
Salt (if needed)
Freshly ground white pepper
1/2 cup extra-virgin olive oil
In a bowl place the mustard, then whisk in the vinegar to create a paste, the slowly drizzle in the olive oil to create an emulsion, finish with herbs, pepper and salt in needed.
This is a great versatile vinaigrette that works well with various greens and tomatoes.
SAUTEED SALMON WITH SOY GLAZE AND DIPPING SAUCE
Feeds 2
INGREDIENTS:
2ea., 8 – 10 oz., filets salmon Skin on or off
Cornstarch to dredge
3 tbsp. vegetable oil
Marinade
2 tbsp. soy sauce
1 tbsp. sake (Japanese rice wine) or Lemon Juice
1T Finely chopped or grated Ginger
TERIYAKI SAUCE:
2 tbsp. sugar
2 tbsp. soy sauce
2 tbsp. sake or lemon juice
2T Chopped scallions
METHOD:
Mix the marinate ingredients and steep salmon in the mixture for 1 – 3 hours. Pat salmon dry with a paper towel and coat thinly with cornstarch. Heat vegetable oil in frying pan and saute salmon until well cooked and take out. If you use skin on Salmon cook skin side town until the skin in crisped well, then turn and continue cooking till done.
In clean frying pan, heat teriyaki sauce mixture to a boil. Then reduce heat and simmer for 1 minute.
Put the salmon into the frying pan and glaze with the warm reduced teriyaki sauce.
HOME MADE CHICKEN NUGGETS
Feeds 4
Below is a recipe for chicken nuggets that’s easy to do with boneless, skinless chicken breasts, a quick relatively easy meal solution for the whole family, and you can create your won dipping sauces like BBQ, or honey mustard as well.
INGREDIENTS:
1.5 pounds boneless skinless chicken breast meat cut into small 1” cubes
1C flour
3 eggs beaten and slightly salted
2C Panko or standard dry bread crumbs
salt/ pepper
1.5 qts vegetable oil for frying
METHOD:
In small batches dredge the chicken pieces first in flour, then egg wash, then breadcrumbs or panko, and arrange in a large flat pan, refrigerate for an hour, or freeze for future use.
Prepare the oil heated to 350 in a wide bottoms sauté pan so it is no more than 1/3 the way up the side of the pan, use a large pan. When the oil is 350, in small batches fry the chicken nuggets until golden brown on all aides, remove, place onto an absorbent towel, or old shopping bag and repeat until all the chicken is cooked. Approx 4 minutes per batch.
Serve warm with your own dipping sauce variations.
Breakfast Cooking:
Here are just some basics for great weekend breakfasts at home, simple, and delicious. You can buy the corned beef at The Food Emporium Deli counter, roast beef sliced thick works well too, or simply go to Carnegie Deli, order a Pastrami Corned Beef sandwich combo, it’s way too big, eat half of it, or as much as you can, maybe less than half, and take the rest home in a doggy bag, you’ll get 2 – 3 breakfasts out of the leftover meat, trust me, I do it all the time on purpose, and it’s really good stuff.
HASH BROWNS
Plan ahead at night take a few potatoes, red bliss, creamy white, Idaho, whatever you have. Start them in a pot with covered with cold water, salt, and bring to a simmer, no lid please, cook slowly until a knife passes to the center with ease, drain them, and allow to cool, then refrigerate overnight if possible, and covered so they don’t pick up “off” flavors from the refrigerator. When you need them, slice them in sections thin or thick as you like, have a good pan hit with some oil, or bacon grease, add the potatoes don’t shake the pan or stir them, just let them sit, allow then to brown slowly on both sides turning only once in a while. If you want, add some diced onions, too, maybe some fresh thyme, season well with salt and pepper. When done they should be lightly browned crisp on both sides, but not burnt or dry. A couple of eggs a hunk of meat and you’re in business. You should always have these in the fridge, they are quick to prepare once boiled, and good for dinner as well.
CORNED BEEF HASH : ROAST BEEF HASH
Cook the potatoes per the above and refrigerate. Then when your ready to make the hash dice them, dice some onion, dice the meat, if you like add a little diced fresh bell pepper. In a hot pan add some oil, then the potatoes, you don’t need color on these just warm them up nicely, then the pepper if you want, then the onion, cook until all are tender, add the meat at the end and don’t overcook it, it will dry out, remember it’s already cooked.
I like to eat this with two eggs over easy or poached sitting atop the hash ! And maybe some toasted white bread with Grape Jelly, too!
BUTTERMILK PANCAKES
INGREDIENTS:
1 C all purpose flour
2 T sugar
½ T Salt
3 / 4 T Baking Powder
1 / 2 T Baking Soda
1 whole Egg
1 C Buttermilk
1 ½ T oil
1 T good vanilla extract
METHOD:
Sift together all the dry ingredients. Pre mix the liquid ingredients and stir well together. Add the liquid ingredients to the dry, stirring well, but do not overmix - we do not want Gluten to develop here !!! If there are lumps don’t worry, they will disappear.
Have a good non stick pan hot, and check with one sample pancake to see if it is hot enough or too hot. Once the pan is perfect add the mix in batches, turning once, and when all the pancakes are done, add some fruit to the hot pan, then the real maple syrup, boil and pour over the pancakes. Now that’s breakfast !!!
Fresh Scallop Ceviche
Remember that the best fish are the ones caught most recently, from Salmon to Whiting, Diver Scallops to Croakers, fresh is good. Experiment with different varieties, don’t get stuck eating the same fish all the time just because you are comfortable with them. There are many fish varieties off our shores considered “junk fish” because as a culture we don’t eat them, and commercially they are too hard to process, or to cheap to bring to market, but know that if it is fresh it will be delicious. Here is a simple scallop dish.
Using fresh shucked local scallops ceviche style - perfect for upcoming summer entertaining. Enjoy with a good bottle of chilled Albarino, or a Greco di Tufa from Southern Italy.
MARINATED SEA SCALLOPS
feeds 4
INGREDIENTS:
6 large clean “dry” scallops, muscle removed
4T Extra Virgin Olive Oil
Juice of 1/2 lemon
Juice of 1/2 lime
Brunoise of ½ jalapeno pepper, flesh only, no skin, no seeds
1T Julienne Basil
1T chopped Chives
1T Chopped Coriander
Sea salt to taste
Toasted rustic bread
METHOD:
Slice the scallops to 1/8th inch or less across the grain, in other words in thin disks and then arrange the slices in flower patterns on the plate.
In a small mixing bowl combine the olive oil, and the lemon / lime juices whishing together, add the chopped herbs and pepper, allow to rest a moment, while sprinkling the scallops with the sea salt. With a pastry brush paint the scallops with the marinate, being sure to stir all the time to include the herbs and pepper in each brush stroke. Once covered, allow to sit for 3 – 5 minutes and serve with the toasted bread.
SOUTHERN ITALIAN STYLE SAUTEED FLOUNDER OR FLUKE WITH PASTA AND FRESH SPRING PEAS:
feeds 4
As always cooking is about ingredients, so buy the best ingredients, and cook them simply. Here we just sautéed the fish with a capers parsley and butter, served with simple artisnal pasta, with fresh peas, bacon, zucchini, parsley, and a little Parmesan cheese. Simple, like my grandmother used to cook.
INGREDIENTS:
2# flounder, sole, or fluke fillet
1 # Good Italian Imported dried pasta
2 oz., olive oil to sauté
1 C Fresh shucked peas
5 T Butter to finish the fish
4 clove garlic minced
2 T Capers
1 – 2 Zucchini outer part only diced
4 T Chopped flat parsley
4 strips good smoked bacon
Salt and pepper
4 T Chopped Flat Parsley
6 T Grated Italian aged Parmesan
Salt and pepper
METHOD:
Have a pot of boiling salted water ready, the pasta takes 12 – 14 minutes; so once you drop the pasta, get every thing else moving because the clock is running. Place the pasta in the boiling water stirring often to prevent it from sticking. Cook the peas starting in cold salted water bring to simmer, cook till tender, drain, and hold. In a separate pan, sauté the bacon in a little oil, when rendered and golden add the garlic and zucchini, toss well, add the peas, reduce the heat or remove from heat and hold. Sauté the fish seasoned first with salt and pepper, remove, and hold warm. In that same pan, add the 5 T Butter and allow it to brown a bit, add the capers, the parsley, and spoon this caper butter mix over the fish at service on the plates. When the pasta is done, drain well and toss into the pan with the peas and garlic mix, adjust seasoning salt and pepper, arrange on plate, top with a little cheese and serve.
CAESAR SALAD DRESSING
I make this dressing a few times during the Summer it holds up very well in the refrigerator and works beautifully with romaine or iceberg lettuces and fresh local tomatoes.
DRESSING INGREDIENTS:
2 egg yolks
1 whole egg
¼ C Lemon juice ( 2oz.,)
¼ C good red wine vinegar “ “
4oz., Dijon Mustard
1 2oz., can flat fillet of Anchovies in Olive Oil and fish use all
5 – 6 Large cloves of garlic, more or les as you like
2 Quarts soy oil or canola oil or peanut
METHOD:
With these types of dressing, which are Mayonnaise based please have all ingredients at room temperature prior to processing. So remove the eggs mustard anchovies etc., from the refrigerator and let everything sit out at room temperature for a few hours.
Then, combine all ingredients except the soy oil in a Cuisinart type blender, and blend for a few minutes till all is a well blended smooth puree. Then slowly drizzle in the oil as the processor runs at high speed, again add the oil slowly, a thin bead of oil into the mix until it “catches”. If you incorporate too much oil in too fast it will break, so err on the side of slowly adding the oil especially in the beginning. Once the food processor vessel is filled, should there be any left over oil, remove the mixture from the processor, and pour into large mixing bowl, whisk in the remaining oil in slowly until all is used. Hold refrigerated, best to use after 24 hours as the flavors combine better after a day at rest.
To serve.
Have washed, spun dry good crisp center cut romaine lettuce, Organic preferable. In a mixing bowl add the lettuce and a few oz., of dressing per portion to serve. Toss with hands to combine the dressing and coat the leaves, then finish with some grated Italian Parmesan, or Romano cheese and serve with a good fresh crouton tossed in as well. This is also excellent with fresh tomatoes in the summer.
Don’t worry about the raw eggs, everyone uses them, the salmonella problem has really been cleaned up in the industry and eggs are considered safe now. This dressing should hold OK for a month in refrigeration. Adjust anchovies and garlic as you wish. I like lots of both. Make homemade croutons from good old bread, the store bought ones are no good.
BRISKET
Serves: 8
COOKING TIME 3 - 5 hrs preheat oven to 300 degrees
INGREDIENTS
4- 5 pounds beef brisket, lean cut, or the fattier point cut, your choice
1 - 2 T kosher salt and coarse ground black pepper
1 envelope dry onion soup mix
1 C fine chopped onions
3 T olive oil
1 cup water
1/3 cup ketchup
3 T brown sugar
1 cup beer
3 tablespoons flour
METHOD: Season the meat well with coarse kosher salt and pepper. Place meat in roasting pan and brown in oven until well seared. Add the olive oil then chopped onions; roast until they start to brown, stirring occasionally with a spoon. Add the flour and stir into the chopped onions. Dissolve onion soup mix in water. Mix ketchup, sugar and beer together in a glass or stainless bowl, and add to soup mixture. Pour mixture over meat. Cover pan with perforated aluminum foil and roast for 2 hours covered then remove foil, baste the meat with the cooking liquid and continue to cook uncovered for another 1 ½ - 2 hours or until tender basting the meat from time to time to create a nice glaze. When the meat is fork tender remove from the oven, remove the meat from the gravy, adjust the seasoning of the gravy if needed. Slice meat across grain and serve with gravy. |
