Quick Roasted Garlic

Quick Roasted Garlic

Ingredients:

2 heads garlic
2 Tbsp olive oil
Salt and freshly ground pepper to taste

Break the heads of garlic into individual cloves without peeling. Spread them on a baking sheet, drizzle with the oil and season with salt and pepper.

Bake in a preheated 375F oven for 30 minutes.

To peel, squeeze the thicker ends of the cloves to force the soft garlic out of the papery shells.

Serves up 2 to 4.

Escargots a la Carte

Escargots a la Carte

Ingredients:

12 Tbsp unsalted butter
1 1/2 Tbsp shallots, finely chopped
1 Tbsp garlic, finely chopped
1/2 Tbsp parsley, finely chopped
2 tsp salt
1/2 tsp freshly ground black pepper
24 canned escargots (snails*), rinsed and drained

*Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.  (NOTE: It is not entirely recommended that you use the snails who are crawling around your garden next to the slugs.  While these snails can be eaten as a last resort to outright starvation, the slimy nature of them is perhaps less than palatable, although some would disagree.)

In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined. Put about 1/4 tablespoon of the butter in each shell, followed by a snail, and then another 1/4 tablespoon of butter.

Place on individual oven-proof serving dishes and bake in a 400F oven for 10 to 15 minutes, until the butter begins to bubble. Serve with crusty French bread for sopping up the sauce.

Serves 4 to 6 snail eaters.

Egg Bread with Cheese

Egg Bread with Cheese

Ingredients:

3 whole, non-nested eggs
1/4 cup milk
3 Tbsp chopped fresh herbs such as parsley, chives, chervil or basil leaves
Salt and freshly ground pepper to taste
4 slices bread, crusts trimmed
4 slices cheddar cheese
2 Tbsp fresh-churned butter

Whisk together the eggs, milk, herbs, salt and pepper, and place the mixture in a shallow pan or pie plate.

Make sandwiches with the bread and cheese and slice each in half, whether diagonally or crosswise.

Dip both sides of the sandwiches in the egg mixture and fry in the butter in a large skillet over moderate heat until golden brown on both sides. Serve soon.

Serves 2 or 4.

My Old Lady Meatballs

My Old Lady Meatballs

Ingredients:

1 lb ground beef
2 pieces white bread
1/2 c parsley
1/2 c grated romano, parmesean or fontina cheese
2 cloves garlic

Preparation:

1. In a food processor, chop up your bread and garlic. Add that ground beef, the parsley and that cheese and then do process until thoroughly mixed.

2. Roll those meatballs and place them within  the confines of a large sautee pan with that olive oil in it. Brown on all of those sides, then transfer those meatballs into that sauce (which you should have simmering in a pot on another burner, possibly at your neighbor's house) to cook it up, up and away.

Then eat it.

Fried Zucchini Petals 062510

Fried Zucchini Petals

Ingredients:

12 zucchini petals
1 cup mozzarella, diced
1/2 cup all-purpose flower
1 glass beer
1 tsp baking soda
1 pinch salt
oil for frying
4 salted anchovies (optional)

Preparation:

Trim pistils and stems off the flowers, exercising rare caution not to break them. Wash those blossoms carefully with water and baking soda and rinse thoroughly with cold water; pat dry with a paper towel.

Cut the mozzarella into strips and finely chop those anchovies (salty as they may be). Stuff each of those blossoms with some of that mozzarella cheese and a smearing of the anchovy.

Within the confines of a mixing bowl, blend a glass of chilled microbrew beer, flour and salt until fluffy-duffy and add a smidgeon of baking soda for an even lighter (and happier) batter.

Heat up that olive oil in a frying pan.

Dip those stuffed flower petals in the batter and deep fry them for 2 minutes on each side in the burning olive oil.

Set on paper towel and serve scalding hot.

Beef Wrapped Asparagus 062510

Beef Wrapped Asparagus

Ingredients:

1 cup baby asparagus (cut up in half)
10 - 12 slices beef in sukiyaki cut
3 tbsp light soy sauce
1-2 tbsp sesame oil
1 large clove of minced garlic
1/2 tsp grated ginger
1/3 to 1/2 tsp sugar
toasted sesame seeds
Salt And Pepper
apanese chili powder (optional)

Preparation:

* Rinse the asparagus then cut in half. Remove the hard parts.

* Mix soy sauce, sesame oil, sugar, garlic, ginger, salt and pepper. Marinade the beef for at least 10 minutes.

* Wrap the beef around each three baby asparagus. Secure with a toothpick.

* Put a little sesame oil in pan, then cook both sides of the asparagus wraps for 3-5 minutes. The asparagus should not be too soggy.

* Put in a plate, remove the toothpick. Drizzle with a little bit of sesame oil, and sprinkle some toasted sesame seeds and japanese chili powder.

Best Party Potatoes 060810

Best Party Potatoes

1/2 cup melted butter
1/4 cup chopped onion
1/2 cup shredded cheese
1 cup sour cream
1 can cream of mushroom soup
2 lbs. Ore-Ida frozen cubed hash browns
Mix first 5 items together with salt and pepper, combine with frozen potatoes, put in greased 9x13 pan. Top with 2 cups of corn flakes and 1/3 cup melted butter together.

Bake at 350°F for 1 hour.

Bacon Stuffed Mushrooms 060610

Bacon Stuffed Mushrooms

1 lb. medium mushrooms (about 50)
1 tbsp. butter
4 slices bacon, diced
1 medium onion, minced
2 tbsp. minced green pepper
1 tsp. salt
1/8 tsp. monosodium glutamate
Dash of pepper
1 (3 oz.) pkg. cream cheese, softened
1/2 c. buttered bread crumbs
Preheat oven to 375 degrees. Wash and dry mushrooms. Remove stems; chop and reserve for stuffing.

Melt butter in large frying pan. Saute bacon, onion, green pepper, chopped mushroom stems and seasonings. Remove from heat when cooked through but not browned. Combine cheese with bacon mixture. Press firmly into mushroom caps, mounding slightly. Press crumbs into filling.

Place in a 13 x 9 buttered pan. Add 1/4 cup hot water to baking dish. Bake mushrooms uncovered 15 to 20 minutes. Garnish with a parsley sprig. Insert toothpicks before serving.