Crusty French Bread

Ingredients:

• 2 cups very warm water
• 1 packet yeast
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 3-4 cups flour

 Directions:


Preheat the oven to 425 degrees.
In a large bowl, whisk together the warm water, yeast, and sugar.
Set the bowl on top of your preheating oven for ten minutes.
Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky.  Knead the dough until elastic.
Cut the dough into four even pieces.
Roll each of them into four long, thin ropes.
Twist together two of the ropes to form one loaf.
Twist the other two ropes together to form a second loaf.
Transfer both onto a large baking sheet lined with parchment paper.
You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven.

Tip: Fill a large bowl with 3-4 cups of ice.  Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door.  Do NOT open your oven for 15 minutes.  Bake until golden brown, about 15-18 minutes. 


Lisa C. . . . .

Grilled Potato Skins

You Will Need


2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Sour cream



What to Do


1. Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 inch on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.

2. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.

Chicken Fried Rice

Ingredients

• 2 teaspoons sesame oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
• 1 cup uncooked brown rice
• 1 tablespoon reduced-sodium soy sauce
• 1 cup diced carrots
• 2 1/4 cups reduced-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup frozen green peas, thawed
• 1/4 cup chopped green onions

Directions


Heat oil in a medium saucepan over medium heat. Add onion and garlic and sautée 2 minutes, until soft. Place chicken in saucepan and sautée 5 minutes, until browned on all sides, stirring frequently. Add rice and cook 1 minute, until translucent. Stir in soy sauce to coat rice.

Add carrots, chicken broth, salt and pepper and bring mixture to a boil. Reduce heat, cover and simmer 30 minutes, until liquid is absorbed and rice is tender.

Stir in peas and green onions and heat through.

Nutty Greens

 

Ingredients

• Kosher salt
• 1 pound haricots verts, trimmed
• 3 slices bacon
• 4 ounces blue cheese, cut into small chunks (recommended: Shropshire)
• 1 1/2 cups toasted whole pecans, coarsely chopped
• 1/4 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.

Recipe courtesy Claire Robinson

Salmon Salad

Ingredients:

4 Large Potatoes boiled and sliced
1 Medium Red Onion
4 Tbsp Red Wine Vinegar
3 Tbsp EVOO
1 Can Pink Salmon (drained)
3 Eggs hard boiled and sliced
Shredded Lettuce
salt and pepper



Directions:

1. Thinly slice onion and let sit in vinegar with a pinch of salt.
2. Boil potatoes (with or without the skin, whatever your preference) in salted water and slice. Let cool.

Time to plate your salad.

1. Add pepper and EVOO to onions.
2. On a bed of shredded lettuce, lay out the slices of potatoes
3. add a layer of sliced egg
4. place the drained salmon on top of eggs
5. top of with onions and vinaigrette

We serve chilled with white rice.

Enjoy!

Roasted Baby Carrots

 

Ingredients

1 1/2 lbs of 5 inch long baby carrots, carefully washed, greens cropped to 1 inch above top of carrot
1 red onion, peeled, cut into 8 wedges
2 Tbsp olive oil
1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
Garlic powder
Salt and pepper

Directions

1. Preheat oven to 400°F. 
2. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. 
3. Lay out on a rimmed baking pan. 
4. Sprinkle with garlic powder, salt, and pepper.
5. Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.

.

Onion Potato Gratin

 

Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
3/4 pound onions, thinly sliced
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup whipping cream

Direction

• Preheat oven to 400°F (unless preparing in advance).
• Combine Yukon Gold potatoes and sliced onions in heavy large saucepan. 
• Add enough water to cover. 
• Bring water to boil. 
• Reduce heat and simmer until potatoes are almost tender, about 3 minutes. 
• Drain potato onion mixture well.
• Arrange half of potato-onion mixture in 11x7 inch glass baking dish. Sprinkle with salt and pepper. 
• Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.
• Arrange remaining potato-onion mixture atop cheeses. 
• Pour cream over. 
• Sprinkle with salt and pepper. 
• Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese.
•  

(Can be prepared 8 hours in advance. Cover and refrigerate.)

• Bake gratin uncovered in 400°F oven until cream thickens, about 25 minutes. 
• Remove from oven. 
• Preheat broiler. 
• Broil gratin until top is golden, about 2 minutes.

 

Scalloped Potatoes

. .

Ingredients

3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper

Method

• Preheat oven to 350°F. 
• Butter a large casserole dish with 1 1/2 Tbsp of butter.  
• Layer the bottom of the casserole dish with 1/3 of the potato slices. 
• Sprinkle with salt and pepper. 
• Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. 
• Layer on 1/2 of the bacon, 1/2 of the parsley and chives. 
• Sprinkle with a little Parmesan.
• Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. 
• Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. 
• Sprinkle with a little Parmesan.
• Top the casserole with the remaining potato slices. 
• Add the half and half. 
• Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
• Cover the casserole with aluminum foil and bake in the oven for one hour. 
• After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. 
• Return to the oven for an additional 30-40 minutes. 
• When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.

**Tip** For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.

Butternut Squash Apple Cranberry Bake

 

Ingredients

• 1 large butternut squash, peeled and cut into 1-inch cubes
• 2 large tart cooking apples cut into 1/2-inch thick slices
• 1/2 cup fresh or frozen cranberries
• 1/2 cup brown sugar
• 1/4 cup (half a stick) butter
• 1 Tbsp flour
• 1 teaspoon salt
• 1/2 teaspoon ground mace (can substitute ground nutmeg)

Direction

1. Preheat oven to 350°F. 
2. Slice and peel squash and apples.
3. Put squash cubes in ungreased 7x11-inch baking dish. 
4. Place apples on top and then cranberries. 
5. Mix the flour, salt, sugar, and mace and sprinkle on top. 
6. Dot with butter. 
7. Bake 50-60 minutes.

 

Pesto Corn Grilled Peppers

You Will Need
1/2 cup plus 2 teaspoons olive oil, divided
3/4 cup grated Parmesan cheese
2 cups tightly packed fresh basil
2 tablespoons sunflower kernels or walnuts
4 garlic cloves
1/2 cup finely chopped sweet red pepper
4 cups whole kernel corn
4 medium sweet red, yellow or green peppers
1/4 cup grated Parmesan cheese, optional

What to Do
1. For pesto, combine 1/2 cup of oil, grated Parmesan cheese, basil, sunflower kernels and garlic in a blender or food processor; cover and process until blended. In a skillet, sauté red pepper in remaining oil until tender. Add corn and pesto; heat through.

2. Halve peppers lengthwise; remove seeds. Place, cut side down, on grill over medium heat; cover and cook for 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer or until tender. Sprinkle with grated Parmesan cheese if desired.

Lola's Pancit

Ingredients:

• 
  
  1 8 oz. pack pancit noodles
• 
  
  1 cooked chicken breast, shredded
• 
  
  2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
• 
  
  1/4 cabbage, sliced into strips
• 
  
  1 onion, pealed and sliced
• 
  
  3 cloves of garlic, crushed and minced
• 
  
  1/3 cup scallions, cut into pieces
• 
  
  1 carrot, sliced into strips
• 
  
  2 tablespoons of cooking oil
• 
  
  3/4 cup diced celery
• 
  
  3 tablespoons soy sauce
• 
  
  Salt and pepper to taste
• 
  
  1 lemon, sliced

Instructions

• 
  
  Soak the pancit noodles to soften for 10 minutes
• 
  
  Grease a large pan or wok with oil. Sauté garlic and onions.
• 
  
  Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
• 
  
  Mix in the pancit noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
• 
  
  Salt and pepper to taste.
• 
  
  Serve hot with sliced lemon on the side.

Carmelized Sweet Plantains

 

 

Ingredients

• several Cinnamon sticks
• handful of whole cloves
• 4 tablespoons butter
• 3 yellow plantains (very ripe), peeled and cut in 4 thick slices
• 3 tablespoons brown sugar
• pinch salt (optional)

Directions

1.  Place stick of Cinnamon in center of each plantain lengthwise.. and poke with a few cloves... 
2. Heat butter in a large skillet over medium-high heat until the butter begins to sizzle and brown. 
3. Add sugar and heat till it starts to caramelize and bubble.
4. Gently toss in plantains and cover. 
5. Sautee until the plantains begin to turn golden brown, then turn over, and continue until they have caramelized, and are tender about 6 minutes per side.
6. Sprinkle with salt (you may also remove the cloves and cinnamon before serving *Optional).

Pastelón de papas (Potato and beef casserole) **

Ingredients:

• 6 cups of mashed potatoes
• 1/2 cup of grated mozzarella cheese
• 1/2 cup of butter
• 1 tablespoon of parsley finely diced
• 1/2 lb. of ground beef
• 2 tablespoons of oil
• 1 tablespoon of tomato paste
• 1 small onion diced into very small cubes
• 1 green pepper diced into very small cubes
• 1 pinch of black pepper
• 1 pinch of oregano
• 2 tablespoons of mashed garlic
• 2 eggs
• 1/2 cup of evaporated milk
• Salt

Direction:


Before starting to cook: Butter up a 3-inch tall baking pan. Heat up the oven to 350 °F.

1. Season the meat with salt, pepper, onions, green pepper, and oregano. Or simply use Sofrito. In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks evenly. Add two tablespoons of water and the tomato paste, Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.
2. Mix the milk, butter, eggs, garlic, parsley and salt to taste, add the mashed potatoes and mix well. Put half of this mixture in the baking pan, cover with the meat and finally cover with the remaining potatoes. Bake until the top is light golden. Let cool down, take out of the mold, cover with the mozzarella and put in the oven until the cheese melts.

Mofongo

Ingredients:

• 1 lb of pork cracklings
• 1 cup of oil
• 2 1/2 teaspoons of salt
• 4 unripe plantains
• 4 cups of prepared beef stock
• 2 tablespoons of mashed garlic

Direction:

Before starting to cook: Peel the plantains and cut into 1/2-inch thick pieces.

1. Sauté the garlic with a teaspoon of olive oil. Reserve.
2. In a deep frying pan heat the oil and fry the plantains till golden brown. 
3. Using a pilón (wooden mortar) mash the plantains, garlic and cracklings together. Until well mixed.

**Tip. Do not OVER mash, it is BEST chunky..

Pastelón de plátanos Maduros (Ripe plantains casserole)

Ingredients:

• 6 very ripe plantains
• 1 cup grated cheddar cheese
• 1/4 cup of butter
• 1 lb. of ground beef
• 2 tablespoons of oil
• 1 tablespoon of tomato paste
• 1 teaspoon of salt
• 1 small red onion diced into small cubes
• 1 green pepper
• 1 teaspoon of crushed garlic
• Black ground pepper

Direction:

1.  Butter up a baking 1-inch tall baking pan. 
2. Heat up the oven to 350 °F.
3. Mix meat with pepper, onion, a pinch of salt, a pinch of pepper and garlic, or Sofrito.
4. In a shallow pan heat a tablespoon of oil. 
5. Add the ground beef and stir so it cooks uniformly. 
6. Add two tablespoons of water and the tomato paste. 
7. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.
8. Peel the plantains and boil adding 1 teaspoon of salt to the water. When the plantains are very tender turn off the heat. Take the plantains out of the water and mash them with a fork. 
9. Add the butter and keep mashing until it is very smooth.
10. Put half of the plantains mixture in the baking pan. Cover with 1/3 of the cheese and add the meat. Add another third of the cheese, cover with the remaining plantain mixture. Cover with the rest of the cheese. (layering like a lasagne)
11. Put in he oven until the top is golden brown.

Mangú (Mashed plantains)

Ingredients:

• 4 unripe plantains
• 4 tablespoons of butter
• 1 cup of cold water
• Salt

Direction:

1. Peel Plantains and cut into Quarters.
2. Boil the plantains adding 2 teaspoons of salt to the water. When the plantains are very tender turn off the heat.
3. Take the plantains out of the water and mash them with a fork. Add the butter and the cold water and keep mashing until it is very smooth. 

*Tip:  When Peeling the plantain, it is best if it is at room temperature.  Run under hot water, and score the vegetable along the sides, for best results.
If not, cut ends off, cut into quarters and boil with the skin.. It will EASILY peel off once they are cooked.


This is our native alternative to Mashed Potatoes, and a common staple in our country.  Goes good with just about ANYTHING, and most commonly eaten for breakfast.

Tostones (Fried plantains)

Ingredients:

• 2 unripe plantains
• 1/2 cup of oil
• Salt

Direction:

1. Peel the plantains and cut into 1 inch thick slices. 
2. In a deep frying pan heat the oil and fry the plantains till golden brown.
3. Flatten the plantains using the bottom of a flat-bottomed glass bottle or plate. 
4. Fry the plantains again for 30 seconds on each side.
5. Lightly salt and Serve immediately.

Moro de Gandules (Rice with Peas)

Moro de Gandules (Rice with Pigeon Peas)

• 3 cups long grain white rice
• 4 cups water
• 3 tablespoons olive oil
• 4 tablespoons sofrito (see recipe for sofrito)
• 2 tablespoons spanish olives
• 1 can green or dry pigeon peans, drained
• 1 envelope sazon with annato
• 1/2 teaspoon ground oregano
• cilantro
• 2 bay leaves
• 1/2 teaspoon tomato paste
• salt and black pepper to taste

Start by heating the oil in a pot at high heat, and when the oil is nice and hot, add the Sofrito. This must be browned, about 1 minute.

After that has been done add the olives, the tomato paste, and all the spices, including the envelope of sazon.

Once that has been well blended, add the water, peas, salt and pepper to taste.

Bring this up to a boil then stir in rice and leave uncovered.

Once most of the water has evaporated, lower heat and stir 1 more time, then cover.

Let this cook for about 30 - 40 minutes on a low heat setting, stirring occasionally (every 10 minutes) until the rice is tender.

Serve.

Campfire Potatoes

You Will Need


5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth



What to Do


1. Place the potatoes and onion on a large piece of heavy-duty foil (about 20 inches x 20 inches); dot with butter.

2. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well.

3. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.


.

Coconut Grilled Corn

Ingredients
3/4 cup unsweetened coconut milk
2 tbs. palm sugar or light brown sugar, or more to taste
1 piece (2 in.) pandanus leaf (available in Asian markets) or 1 or 2 bay leaves
1/4 tsp. salt
4 ears sweet corn, husked or husk stripped back and tied together to form handle

Directions
1. Combine coconut milk, sugar, pandanus or bay leaf, and salt in small saucepan over medium heat. Let simmer gently until sugar dissolves, 3 to 5 minutes. Taste for sweetness, adding more sugar if necessary.

Remove pan from heat and let mixture cool to room temperature.

2. Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place corn on hot grate; start basting with coconut milk mixture after a few minutes. Baste several times as it until nicely browned on all sides, 2 to 3 minutes per side, 8 to 12 minutes in all, turning with tongs.

3. Baste corn one final time, transfer to platter or plates, and serve.