CORNERSTONE RECIPE BOOK
A collection of meals and memories from the Cornerstone Team
Table of Contents
Pg. 3 Pasta Fagioli - Mike Vlacich
Pg. 5 Irish Soda Bread - Bernie Marczyk
Pg. 7 Spicy Tomato Whiskey Soup - Bernie Marczyk
Pg. 8 Grandma Mary’s Stuffed Artichoke - Lauren Vella
Pg. 12 Mom Mom’s Ricotta Cake - Jenna Sublett
Pg. 14 Homemade Pasta - Manning McPhillips
Pg. 16 Dutch Oliebollen - Stacey Scholl
Pg. 18 Marinated Beef Tenderloin - Amy Souders
Pg. 20 Sourdough Bread - Manning McPhillips
Pg. 22 Betty Bares’ Gumbo - Eric Tober
Pg. 24 Chili Blanco - Matt Hinch
Pg. 26 Coquito - Alex Lopez
Pg. 28 Bread Pudding - Camp Kaufman
Pg. 30 Lemon Bars - Kyleigh Boval
Pg. 32 Noodle Kugel - Beckie Feldman
Pg. 35 Pumpkin Chocolate Chip Cookies - Dianne Nellor
Pg. 36 Overnight Gumbo - Patrick Love
Pg. 40 Cheesy Potatoes - Hannah Dahl
Pg. 41 Khichdi - Nial Patel
Pg. 44 Chicken w/ Cream Cheese Sauce - Camille Young
Pg. 46 Perfectly Simple Banana Bread - Christian Walker
Table of Contents
Pg. 49 Pistachio Pudding - Elizabeth Teed Griffin
Pg. 50 Nonna’s Italian Sauce - Ryan Gottshall
Pg. 52 Red ‘Roni Hotdish - Ron Storhaug
Pg. 55 Cozy Sheet Pan Gnocchi - Abby Darwin
Pg. 57 Sous Vide Deer Tenderloin - Rachel Farmer
Pg. 59 Chocolate Gravy - Sarah Bowling
Pg. 60 Brainerd Family Raspberry Poppyseed CakeLucy Lasseur
Pg. 62 Irekuken - John Buscher
Pg. 64 Sciue Sciue Sauce - Olivia Welsh
Pg. 65 Roadside Stand Collards & Pot Likker GritsPrescott Martin
Pg. 69 St. Francisville Pilgrimage Pound CakeGabrielle Kees
Pg. 71 Grandma Jane’s Cold Clam Dip - Brent Greenfield
Pg. 72 Best Chocolate Chip CookiesMadeleine Diakiwski
Pg. 74 Claudia’s Spinach SaladAnthony & Stephanie Lazarski
Pg. 75 Lazar’s CheesecakeAnthony & Stephanie Lazarski
Pg. 76 Carol‘s Queso - Anthony & Stephanie Lazarski
Pg. 77 Andrew’s Pavlova - Anthony & Stephanie Lazarski
Pg. 80 Key Lime Pie w/ Ginger Snap Crust - Ashley Palmer
Pg. 82 Hammerstrom’s Famous Peanut Butter PieMacey Hammerstrom
1 cup olive oil (+ additional as needed)
1 white onion, diced
2 cans (28 oz each) crushed Pastene tomatoes
20 oz chicken broth (+ more as needed)
5 large red potatoes, peeled & cubed
PASTA FAGIOLI
2 cans cannellini beans, drained & rinsed
1 cup cooked ditalini pasta
1 cup sopressata, cubed
Recipe by: Mike Vlacich
INGREDIENTS :
Spices: salt, black pepper, garlic powder, & parsley (to taste)
Grated Romano cheese, for serving
Extra virgin olive oil, for finishing
INSTRUCTIONS: stirring occasionally (do not brown)
3. Stir in the crushed tomatoes & chicken broth
4. Add the potatoes, cannellini beans, & uncooked ditalini pasta
PASTA FAGIOLI CONT.
5. Add seasonings
My mother, Anna came to the US from Molise, Italy in 1955. She and my grandmother brought this dish with them and I still make it today.
6. Stir in cubed sopressata
7. Cover & cook on medium heat, stirring from the bottom every 10 minutes
a. If soup becomes too thick, add more olive oil & chicken broth
RECIPE BACKGROUND:
8. Cook until the potatoes are soft & pasta is tender
9. Serve hot, topped with Romano cheese & a drizzle of extra virgin olive oil
IRISH SODA BREAD
Recipe By: Bernie Marczyk
5 cups sifted all-purpose flour
¾ cup sugar
2 tsp. baking powder
1 ½ tsp. salt
1 tsp. baking soda
1 stick butter
INGREDIENTS :
3. Cut butter into flour mixture & mix thoroughly with your hands until it gets grainy
4. Stir in raisins & caraway seeds
IRISH SODA BREAD CONT.
5. Add buttermilk & egg to flour mixture and stir until well moistened
6. Shape dough into 2 loaves & place into pans
INSTRUCTIONS:
7. Bake for about 1 hr. and test with toothpick for doneness
*Best served warm with butter
Growing up with a 100% Irish mother, green was everywhere and everything Irish was great. Later in life, I learned how well Irish Soda Bread goes with Spicy Tomato Whiskey Soup.
RECIPE BACKGROUND:
SPICY TOMATO WHISKEY SOUP
Recipe By: Bernie Marczyk
INGREDIENTS :
Olive oil
1 small onion, diced
1 clove of garlic, chopped
2 cans diced tomatoes
1 pint of heavy cream
2 shots of Rotgut whiskey
3 Tbsp. of Crystal Hot Sauce
1 pinch of basil
INSTRUCTIONS:
1. Sauté onions & garlic in olive oil until soft
2. Add tomatoes. Reduce heat & simmer for one hour
3. Add remaining ingredients & simmer for 15 minutes
4. Serve!
RECIPE BACKGROUND:
While a staffer in the Maryland Statehouse, we used to frequent Galway Bay Irish Restaurant, which is located a block from the Statehouse. Spicy Tomato Whiskey Soup was a lunch special every Tuesday and Thursday. We ordered the soup so much that the owners eventually put the soup on the menu every day! I finally got the courage to ask for the recipe and have made it many times on a cold day, and always on St. Patrick's Day The saltiness and heat of the soup goes very well with the sweetness of Irish soda bread.
GRANDMA MARY’S STUFFED ARTICHOKES
Recipe by: Lauren Vella
INGREDIENTS :
2 Whole fresh artichokes
1 cup seasoned Italian breadcrumbs
½ cup olive oil
¼ cup fresh parsley, chopped
¼ cup parmesan cheese, grated
1 lemon, whole
GRANDMA MARY’S STUFFED
ARTICHOKES CONT.
INSTRUCTIONS:
Prepare your artichokes -
1. Cut the stem off the bottom of your artichokes so the bottom is flat & the artichoke will sit upright
2. Cut about 1 inch off the top of the artichoke
3. Use scissors to trim any remaining sharp tips off the leaves
4. Flip the artichoke cut-side down, then smash it down on your cutting board - this will open up your artichoke to make it easier to stuff
Prepare your stuffing -
1. Mix breadcrumbs, olive oil, chopped parsley, & finely grated parmesan cheese, in a bowl; you’re looking for a pasty consistency
2. Add more olive oil or breadcrumbs as needed
Stuff -
1. Methodically add stuffing to each leaf, going row by row from the outer ring, to inner ring
*The leaves are denser in the middle, so add the stuffing until you can’t add anymore
*If you don’t plan to serve right away, squeeze lemon over the artichoke to keep from browning, and store until ready to steam and serve.
GRANDMA MARY’S STUFFED
ARTICHOKES CONT.
INSTRUCTIONS:
Steam -
1. Prepare a pot with a few inches of water at the bottom
2. Add a lemon cut in rings, then put a steam basket over the lemon water & turn the burner to medium high
3. Add your artichokes standing upright to the pot & cover to steam for about 35-40 minutes
*The artichoke should now be a darker brown/green color and the leaves should be tender & easy to pull off
*If the leaves are not easy to pull off, continue steaming
Eat - There’s an art to eating artichokes!
1. Pull off a leaf & scrape the stuffing & flesh with your teeth; you should see the teeth marks on the inner side of the leaf - this means you scaped off the flesh well
2. Discard the scraped leaves in a bowl & keep going!
3. Pick leaves off & eat until you get to the middle with yellow, purple fine, soft, leaves - these can be eaten or pulled off
4. This will reveal the feathery white layer, called the choke - DO NOT EAT THE CHOKE; use your fork to scrape off this layer
5. You are now left with the artichoke heart - this will be tender and soft & ready to eat!
GRANDMA MARY’S STUFFED
ARTICHOKES CONT.
RECIPE BACKGROUND:
My Grandma Mary Cutajar loved a packed house crowded at her dining table with her Sunday sauce, spaghetti, meatballs, sausage, and braciole. But a lesser-known Italian dish was my favorite thing that she would make for the family, stuffed artichokes. They were only made when the artichokes looked good, not too big and not too scrawny, and were at a good price at the store. My grandma would roll over in her grave if she knew I had paid $5 per artichoke at the grocery store these days to make this dish. Eating artichokes was a group activity. My grandma would steam up a batch that she had prepped in advance and the whole family would gather around the dining room table eating artichokes and tossing scrapped leaves into the communal bowl. If you are eating artichokes properly, your hands should be covered in stuffing by the time you are done. Eating the artichoke heart was a true rite of passage. My brother and I were intimidated by this odd looking, gray part of the vegetable. The adults in the family didn’t mind that we took a pass saying, “more for me”. But once we started eating and loving our own artichoke hearts, we were adults in the eyes of the family. As with most grandmothers, measurements didn’t exist; she cooked by feel, consistency, and muscle memory so feel free to adjust stuffing measurements as you wish. Enjoy!
MOM MOM’S RICOTTA CAKE
Recipe by: Jenna Sublett
INGREDIENTS :
1 box yellow cake mix
1 LB ricotta cheese
½ cup sugar
2 eggs
1 tsp. vanilla extract
Powdered sugar - measure with your heart
MOM MOM’S RICOTTA CAKE CONT
INSTRUCTIONS:
1. Preheat oven to 350 degrees F
2. Prepare boxed yellow cake mix as directed
3. With mixer, combine with the remaining ingredients
My grandmother (who we called MomMom) She could make anything taste incredible. Th one of her specialties--served at family partie family dinners, or on Sundays while everyone legacy continues at our family's restaurant, M Restaurant. My mom, her daughter-in-law, m homemade desserts for the restaurant, Rico of them. We hope our Cornerstone Family vi you're ever in the area!
4. Bake in 9 x 13 inch pan for 45 minutes
5. Sprinkle with powdered sugar while hot
6. Refrigerate leftovers
RECIPE BACKGROUND:
HOMEMADE PASTA
Recipe by: Manning McPhillips
INGREDIENTS :
4 large eggs
2 ½ cups all-purpose flour
1 Tbsp. olive oil
1 tsp. fine sea salt
INSTRUCTIONS:
1. Pour your flour on a smooth surface & make a well in the center (like a volcano)
2. Crack the eggs & put then in the well
3. Add salt & olive oil to the eggs
4. Using a fork, carefully beat the eggs until combined
5. Start to slowly incorporate little bits of flour from the edge of the well, into the eggs, with your fork, adding more and more until the egg/flour mixture is combined. It’s going to be a mess at this point but don’t worry, as that’s what it’s supposed to look like!
HOMEMADE PASTA CONT.
Like lots of people, I started making pasta and bread during COVID. Making homemade pasta is a lot easier than you think so don’t be intimidated!
INSTRUCTIONS:
Use your hands or a bench scraper to fold in & work the dough until it forms a loose ball. Knead the dough for about 8 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking, or if the dough seems too wet or sticky
RECIPE BACKGROUND:
Cover dough ball with plastic wrap & let it sit on the counter for at least 30 minutes
Roll out the pasta dough very thin, then cut into your desired shape, either by hand or using a pasta attachment to a stand mixer
Cook the pasta in a large pot of generously-salted boiling water until it’s al dente, about 2-3 minutes, depending on the thickness of your pasta
Drain & enjoy immediately
DUTCH OLIEBOLLEN (FRIED DOUGH BALLS)
Recipe by: Stacey Scholl
INGREDIENTS
:
1 cup sugar
2 eggs
4 cups flour
4 tsp. baking powder
2 tsp. melted shortening
1 ½ cups milk
1 cup raisins (boiled & rinsed)
1 cup peeled & diced granny smith apple Oil - for deep-fryer (amount will depend on the size of fryer, castiron, or dutch oven)
1 cup confectioners’ sugar - for dusting
DUTCH OLIEBOLLEN CONT.
INSTRUCTIONS:
1. Sift flour & baking powder into a large bowl
2. Stir in sugar
3. Stir in eggs until smooth
4. Stir in milk
5. Stir in melted shortening
6. Stir in raisins & apple (can also create two batches; one with raisin & one with apple)
7. Heat oil in a deep-fryer to 375 degrees F (190 C)
8. Form scoops of dough into balls (golf ball size); drop them carefully into the hot oil & fry until golden brown, ~ 8 minutes
9. Remove doughnuts with a slotted spoon & drain on paper towels
10. Dust doughnuts with confectioners’ sugar
11. Transfer to a serving platter & dust with more confectioners’ sugar
12. Enjoy (Eet smakelijk!)
RECIPE BACKGROUND:
My paternal great-grandfather's family immigrated from Warffum, Netherlands to Fulton, Illinois in the late 1800s and joined a Dutch farming community there. Every year, our town celebrates their Dutch heritage with a festival and at Christmas, my family honors our roots by making traditional oliebollen at home.
MARINATED BEEF TENDERLOIN
Recipe by: Amy Souders
RECIPE BACKGROUND:
I hosted the first Cornerstone holiday party with my husband Pat in our very quaint bungalow in Del Ray. It was tight squeeze to fit all of us into the house for a sit down dinner, but we made it work. I served this beef tenderloin to rave reviews with a horseradish sauce. The drink of the party was a pomegranate martini which that coupled with the Dom Perignon that Tim Sanders provided to toast our first party together made for a perfect night.
INGREDIENTS
:
7 LB fillet of beef, well trimmed
1 cup soy sauce
¼ cup peanut oil
½ cup olive oil
1 ¼ cups sherry
7 cloves of garlic, minced
1 ½ tsp. Tabasco
½ tsp. salt
½ tsp. freshly ground black pepper
MARINATED BEEF TENDERLOIN CONT.
INSTRUCTIONS:
1. Combine all ingredients except beef
2. Marinate beef in mixture at least 8 hours, turning several hours
3. Remove beef from marinate & dry. Save marinate
4. Place beef on rack in roasting pan
5. Bake in pre-heated oven at 475 degrees F for 25 minutes (for very rare) or 30 minutes (rare)
6. Baste every 5 minutes with marinade
7. Remove to platter
8. Let rest before slicing
*This may be grilled outdoors but mind your eyebrows! We’ve learned this lesson, since there’s sherry in the recipe!
SOURDOUGH BREAD
Recipe by: Manning McPhillips
INGREDIENTS
:
7 oz. warm water
5 oz. active
sourdough starter
12 oz. all purpose or bread flour (divided)
1 tsp. salt
RECIPE BACKGROUND:
I’ve really gotten into bread baking since COVID. We make lots of bread every week. It’s become a stress reliever and opportunity to provide a healthier option for my family.
SOURDOUGH BREAD CONT.
INSTRUCTIONS:
1. Add warm water to your bowl, then the active sourdough starter
2. Whisk together until incorporated
3. Add 8 oz. of the flour & stir to combine
4. Cover & let sit for 30 minutes
5. Uncover, add salt & remaining flour to the mixture. With your hand, fully incorporate all ingredients into a shaggy ball
6. Cover again and let sit for 45 minutes
7. Over the next 2 hours or so, perform stretch & folds at 30-45 minute intervals. This will become much more of a smooth ball over time
8. Transfer to a lightly oiled bowl, cover with plastic wrap, and put in refrigerator overnight
9. In the morning, take bowl out of the fridge & let it rise again for the next 4-6 hours, depending on the temperature of your room; you want it to double in size & not stick to your finger when you press it
10. About an hour before baking, preheat your oven to 425 degrees F and put a Dutch oven in, to heat it up
11. Dump the risen dough onto some parchment paper & place it into the hot Dutch oven with a few ice cubes under the parchment paper
12. Cook covered for 30 minutes, then uncovered for 10 more minutes, or until you’re happy with the color
13. Enjoy!
BETTY BARES’ CHICKEN & SAUSAGE GUMBO
Recipe by: Eric Tober
RECIPE BACKGROUND:
Gumbo is a staple meal in Louisiana - especially as the weather turns cooler. With roots in Africa, it is a dish that has been adapted by the many cultures in the state with elements added over time by Native Americans, French Canadians (cajuns), Spanish and Creoles. Betty Bares, Michelle Tober's mother, was the matriarch of a large family. Betty grew up in Breaux Bridge, Louisiana and raised a family of eight children and 20 grandchildren in the cajun hub city of Lafayette. As an outsider without a familiar South Louisiana surname Eric Tober learned while courting her daughter that the best way to enter Betty's good graces was to ask for seconds - never a problem as Betty was a phenomenal cook.
INGREDIENTS :
⅔ cup flour
½ cup vegetable oil
2 pods of garlic, chopped
4 stalks of celery, chopped
1 bell pepper, chopped
1 chicken cut into 6-8 pieces
1 lb. smoked sausage sliced
2 bay leaves
1 Tbsp. Lee & Perrins
Worcestershire Sauce
4 cups water
5 cups chicken broth or stock
Green onions and parsley for garnish
BETTY BARES’ CHICKEN & SAUSAGE GUMBO
CONT.
INSTRUCTIONS:
1. Make a roux with the flour & oil by combining both in a large stock pot over medium heat. Stir constantly, continuing until the mixture turns to a dark brown chocolate color (don’t let it burn!)
2. Add the trinity (celery, onion & bell pepper) and sauté until soft (about 15-20 minutes)
3. Warm the stock in a separate container (Pyrex in the microwave works well) then add to the pot a bit at a time while whisking, then bring to a boil over high heat
4. Add the water, meat & other ingredients (but not the garnish) & bring the pot to a boil
5. Add the seasoning to taste (Tabasco, Tony Chachere’s seasoning - or others if you want)
6. Once boiling, reduce heat, pop the lid on & simmer for 45 minutes
7. Serve in generous bowls over rice & garnish with chopped green onion & parsley; often served with a side of potato salad (you can never have enough carbs, right??)
CHILI BLANCO
Recipe by: Matt Hinch
INGREDIENTS :
1 cup onion, chopped
3 garlic cloves, diced
1 jalapeno, chopped
3 chicken breasts
4 cups of chicken broth + more for chicken
2 cans white kidney/cannellini beans (drained)
1 can of navy/northern beans (drained)
1 small can of green chilies
1 Tbsp. cumin
¾ tsp. salt
¼ tsp. paprika
½ tsp. cayenne
1 Tbsp. oregano
Green onion, chopped - for garnish
Shredded Monterey Jack cheese - for garnish
Sour cream - for garnish
RECIPE BACKGROUND:
Finished second place in the 2014 Governor Branstad's chili cookoff. should have finished first and would have but it was entered anonymously.
CHILI BLANCO CONT.
INSTRUCTIONS:
1. Salt & pepper the chicken & sear on both sides in a skillet for 4 min. each side. Do not burn.
2. Fill skillet halfway with chicken broth (not the four cups reserved for the chili) and cover & cook over medium heat for 30 minutes, checking occasionally
3. Remove chicken & place it into a large bowl & shred it
4. Puree 1 can of navy beans
5. In a large pot, add 2 Tbsp. of olive oil & cook onion & garlic down until translucent
6. Add chicken & beans to the pot
7. Add the rest of the ingredients to the pot & cook for 1 hour
8. Serve with chopped green onion. shredded Monterey Jack cheese, and a small amount of sour cream
COQUITO
Recipe by: Alex Lopez
INGREDIENTS :
This is a twist on the traditional eggnog, typically made during the holiday season in Puerto Rico which lats from November to mid-January!
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can cream of coconut (like Coco Lopez or Goya)
1 (12 ounce) can evaporated milk
RECIPE BACKGROUND:
1 (13.5 ounce) can of coconut milk
2 teaspoons vanilla, or 1 vanilla bean, split and seeded
2 whole cinnamon sticks
½ tsp. grated nutmeg
g , p
COQUITO CONT.
INSTRUCTIONS:
1. Place the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg (all the ingredients except the rum) in a large saucepan
2. Warm over medium-high heat until just starting to simmer
3. Remove from heat, cover, and let infuse for 30 minutes
4. Remove the cinnamon sticks and the vanilla bean (if using) and pour the mixture into a punch bowl or pitcher
5. Add 1 cup of rum and taste; add more rum for a stronger punch
6. Chill this in the fridge for at least 2 hours or for up to 3 days
7. Serve neat or over ice in small portions. Garnish with grated nutmeg or ground cinnamon as desired
BREAD PUDDING
Recipe by: Camp Kaufman
Tradition started when the kids were born - I bake it and serve every year on Christmas.
INGREDIENTS :
Pudding -
1 loaf French Bread
1 quart heavy cream
3 eggs
2 egg yolks
2 cups sugar
RECIPE BACKGROUND:
4 Tbsp. vanilla extract
5 Tbsp butter, melted
Whiskey Sauce8 Tbsp. butter
1 cup sugar
1 egg, beaten
4 Tbsp. bourbon
BREAD PUDDING CONT.
INSTRUCTIONS:
Pudding -
1. Tear bread into small pieces
2. Combine with milk in a large bowl, crushing pieces until well mixed
3. Combine eggs, sugar, & vanilla
4. Pour into bread mixture & stir well
5. Pour melted butter into a 4-quart baking dish
6. Add bread mixture
7. Back at 250 degrees F until firm & brown on top (1 ¼ - 1 ½ hours)
8. Let cool at room temperature
Whiskey Sauce -
1. Cook butter & sugar on top of double boiler until sugar is dissolved
2. Add egg & whisk so that it does not curdle
3. Add bourbon
4. Pour over bread once bread has cooled to room temperature
LEMON BARS
Recipe by: Kyleigh Boval
INGREDIENTS
:
Shortbread Crust -
1 cup butter, unsalted
½ cup powdered sugar + extra for dusting the top
2 cups flour (you can sub 1:1 GF flour)
Lemon Curd - we recommend you 1 ½ this
4 eggs, beaten
2 cups granulated sugar
½ cup lemon juice
1 Tbsp. lemon zest
5 Tbsp flour
1 tsp. baking powder
LEMON BARS CONT.
INSTRUCTIONS:
Shortbread Crust -
1.Preheat the oven to 350 degrees F
2. Beat butter, powdered sugar & flour (2 cups) together until smooth
3. Spread into a greased 9x13 pan & bake for 20 minutes
Lemon Curd -
1. While the crust is baking, beat together the eggs, granulated sugar, lemon juice, lemon zest, flour (5 Tbsp) & baking powder until well blended; mixture will be thin
Assembly -
1. Pour over the top of the baked crust & continue baking for 25 minutes; if adding more filling, add additional baking time
2. Allow the lemon bars to cool for a few minutes, then dust with powdered sugar on the top & let cool before cutting into squares!
*You’ll know the lemon bars a oven once they’re still slightly
RECIPE BACKGROUND:
My mom was quite the baker when my sister and I were growing up, so we grew up in the kitchen cooking and baking a variety of dishes! We all have a sweet tooth, so this was one of our favorite dishes to make. One time when I was younger, I got in trouble for sneaking bites of the lemon bars when no one was looking.... I was quite mischievous back then.
NOODLE KUGEL
Recipe by: Beckie Feldman
INGREDIENTS :
8 tablespoons (1 stick) unsalted butter, cut into pieces; plus extra for buttering the pan
1 cup raisins
Grated zest and strained juice of 1 orange (see notes on orange zest/juice below)
1 package, 12 ounces wide egg noodles
6 large eggs
2 cups cottage cheese
2 cups sour cream
2 cups whole milk
¾ cup sugar
2 tsp. ground cinnamon
1 tsp. pure vanilla extract
¾ tsp. salt - back off to ¼ if using salted butter
KUGEL IS A JEWISH DISH SIMILAR TO A CASSEROLE OR PUDDING!
NOODLE KUGEL CONT.
INSTRUCTIONS:
1. Preheat the oven to 350 degrees F
2. Butter a 9 x 13-inch baking pan.
3. Zest an orange, then squeeze juice into a 12 oz (more or less) bowl or glass.
a. ORANGE NOTES: How big is an orange? How much zest is enough? These are difficult questions to answer. A "scant" teaspoon of zest is probably enough. It depends on your taste preference, the size and quality of the orange, your zesting technique, and your concept of a "scant" teaspoon full. Using the amounts called for in the ingredient list results in a noticeable orange flavor in your kugel.
4. Add raisins to orange juice; unless the orange is a juicy orange, the raisins will not be covered with the juice from one orange. Add water or more orange juice to cover raisins.
5. Cook the noodles per package directions; boiled in salt water - watch out, as the noodles cook fast!
6. Drain the noodles & return them to the pot or a bowl. Add the butter in pieces & toss until melted, or melt the better first, then pour on noodles and toss - the noodles will be coated in butter
7. Recipe calls for 12 oz. noodles; recent packages have been including 16 oz - the additional will not affect the outcome significantly. More to enjoy if you use the whole 16 oz package.
8. Whisk together the orange zest, eggs, cottage cheese, sour cream, milk, sugar, cinnamon, vanilla, and salt in a medium-size bowl
NOODLE KUGEL CONT.
INSTRUCTIONS:
*The dish is great warm or at room temperature! 9. 10. 11. 12. 13. 14.
Add the plumped raisins and up to 1 tablespoon of any remaining juice
Add the cottage cheese mixture & buttery noodles to mixture
Stir gently until well combined; transfer the noodles mixture to the prepared pan
Bake the kugel until a bit bubble around the edges, well set in the middle & pretty well browned ~ 1 hr. 15 min.; If the top is browning too fast, cover with foil
Broil for ~ 1-2 minutes if you like a really crunchy top!
Transfer the kugel to a wire rack & let cool for at least 15 minutes before serving
PUMPKIN CHOCOLATE CHIP COOKIES
Recipe by: Dianne Nellor
INGREDIENTS
:
1 cup Pumpkin
1 Egg, beaten
½ C. Softened Butter
1 tsp. Vanilla
2 ½ cup Flour
1 ½ cup White Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon
1 tsp. Nutmeg
Growing up, this was the first sign of fall in house. My Mom would make Pumpkin Chocolate Chip Cookies on Sundays as a tre while watching football.
RECIPE BACKGROUND:
1 cup Semi-Sweet Chocolate Chips
INSTRUCTIONS:
1. Heat oven to 375°F
2. Mix ingredients in order given
3. Drop by spoonful on ungreased cookie sheet
4. Bake for 10-12 minutes
5. Transfer to cooling rack
6. Enjoy!
OVERNIGHT GUMBO
INGREDIENTS :
Recipe by: Patrick Love
Cookware & Utensils -
Two large pots (Preferably a Dutch Oven as one because it can be place in freezer)
Rice Cooker
Whisk
Ladle
Ingredients - Roux
1 cup Flour
1 cup Vegetable Oil
Gumbo1 lb. White shrimp with shells on Holy Trinity
OVERNIGHT GUMBO CONT.
INGREDIENTS :
Gumbo...cont. -
1 Large Bell Pepper
1 Large Onion
4-6 Full Stalks of Celery
4 Cloves of Garlic
1 Pound of Okra (Usually Frozen, Cut)
1 Pound of Andouille Sausage (I’m in Georgia and really like Roger Wood Cajun Style Andouille from Savannah
Sausage Company)
¼ Cup of Worcestershire Sauce
Water or Preferred Stock
On-the-Side -
Jasmine or long-grain brown rice
Corn bread
*My grandfather would eat gumbo on top of potato salad!
Optional -
8 oz. of Crab Meat
Replace shrimp with shredded chicken or leftover Thanksgiving/Christmas/Holiday Turkey
INSTRUCTIONS:
Mise En Place -
1. Dice Holy Trinity setting aside the expendable pieces of onions, celery, and bell peppers for stock. Do not include any seeds, stems, or dirty pieces.
2. Dice Okra if necessary and mince garlic.
3. Peel and devein shrimp; set aside shells for stock
OVERNIGHT GUMBO CONT.
INSTRUCTIONS:
Stock -
1. Add four cups of water or stock, expendable vegetables pieces, and shrimp shells to stock pot on high heat until rolling boil; use turkey/chicken bones
2. Add Worcestershire sauce.
3. Allow to boil until you are finished preparing roux; ~ 1 hr.
Roux -
1. Brown sausage in pot or pan then set aside.
2. Reduce heat to low and combine oil flour in same pot used to cook sausage.
3. Slowly and constantly whisk oil and flour mixture on low heat until roux is brown in color preferably same shade as milk chocolate or deeper; ~ 45 minutes - 1 hr.
Put it All Together -
1. Once roux is preferred color, slowly add ⅓ - ½ of the strained stock to the roux pot while whisking together to be sure no solid pieces remain
2. Once initial mixture is smooth, strain and add remaining stock to pot and whisk together again
3. Increase heat to high
4. Cut sausage into thin medallions
5. Once roux and stock mixture is boiling, reduce heat to simmer, add diced vegetables, garlic, okra, and sausage (and turkey or chicken if replacing shrimp)
6. Add salt to taste
7. Cover and allow it to simmer for 2-3 hours
8. Remove from heat and skim and remove oil that collects in layer on top as it cools
OVERNIGHT GUMBO CONT.
INSTRUCTIONS:
Freeze Overnight -
1. Once gumbo has cooled for 1-2 hours, carefully place covered pot into the freezer overnight (has the added benefit of making it easier to travel with the next day)
My grandfather was born LA which is known for Tab connection, here is my pe has become a Halloween and a Christmas Eve tradi one to two days ahead of swear this brings out the f
RECIPE BACKGROUND
Prepare to Serve -
1. Cook rice
2. Remove gumbo from freezer and reheat while covered until boiling
3. Add defrosted shrimp (and crab meat if using) and cook for 1-2 minutes
4. Reduce heat and serve over rice or preferred side dish
CHEESY POTATOES
Recipe by: Hannah Dahl
INGREDIENTS :
32 oz frozen hashbrowns
2 cups shredded cheddar cheese
½ cup butter
1 ½ cups sour cream
½ cup onion, chopped
1 ½ tsp. salt
1.2 tsp. white pepper
Paprika, to taste
INSTRUCTIONS:
My grandma came up with the dish, and it is th quintessential Wisconsin food - cheese and po grew up with it being THE dish my grandma a mom would make for any potlucks. It reminds home and community, and hope you all enjoy
RECIPE BACKGROUND:
1. Preheat oven to 375 degrees F
2. Combine butter & cheese, melting over low heat; stir constantly
3. Remove from heat & blend in sour cream, onion, salt & pepper
4. Fold in the potatoes
5. Place in greased casserole dish (crockpot also works) & sprinkle with paprika; bake for 1 hr. or until hot
*Tip: Do not stir past initial mixing when in crockpot to ensure a crispy top; can be made ahead of time & refrigerated!
KHICHDI
Recipe by: Nial Patel
INGREDIENTS :
½ cup Basmati Rice, washed
½ cup Split Yellow Lentils (Moong Dal), washed
½ cup mixed frozen vegetables (carrots, peas, corn, green beans)
1 Tbsp. Ghee, or oil for vegan
1 tsp. Cumin seeds (Jeera)
⅛ tsp. Asafoetida (Hing) optional, skip for gluten-free
3 ½ cups Water
1 tsp. Salt, adjust to taste
½ tsp ground Turmeric (Haldi powder)
RECIPE BACKGROUND:
The ultimate Indian comfort food, Khichdi is synonymous with warmth and soothing memories. While it offers continent-wide appeal as the trusted dish for when you're under the weather, its cultural heart beats strongly in Gujarat, where it's a centuries-old staple with diverse, regional preparations. Khichdi proves that comfort doesn't have to compromise on health: this wholesome blend of lentils, rice, and vegetables delivers both great nutritional value and a huge dose of nostalgia. It was a cherished dish for my father, a Gujarati Indian, who valued its simplicity and taste above all. I learned to cook it as a child and felt immense pride in preparing a meal for the family Today, I continue to enjoy it, a humble, year-round reminder of him. We joke that, even amidst the feasts of heaven, he’s still reaching for his simple Khichdi.
KHICHDI CONT.
INSTRUCTIONS:
Serves 4
Wash & Soak -
1. In a bowl, combine the rice and moong dal. Rinse them under running water several times until the water runs clear.
2. Add enough fresh water to cover the grains and let them soak for approximately 30 minutes. Drain thoroughly before proceeding.
Sauté Aromatics -
1. Set the Instant Pot to Sauté mode. Once hot, add the ghee (or oil).
2. Add the cumin seeds and asafoetida (hing)
3. Allow the cumin seeds to sizzle and turn light brown (about 30 seconds)
Combine & Cook -
1. Add the drained rice and dal mixture, mixed vegetables, and water to the Instant Pot.
2. Stir in the salt, turmeric powder, and ginger/garlic paste. Stir everything well to combine.
3. Press Cancel to end the Sauté cycle.
Pressure Cook -
1. Secure the lid and ensure the vent is in the Sealing position.
2.Change the setting to Manual or Pressure Cook mode at High Pressure for 6 minutes.
KHICHDI CONT.
INSTRUCTIONS:
Release Pressure & Serve -
1. When the Instant Pot beeps, allow the pressure to release naturally (NPR). This is crucial for a smooth Khichdi texture.
2. Once the float valve drops, open the lid. Khichdi is ready to serve.
3. Serve hot in bowls, topped with a drizzle of Ghee and a garnish of fresh cilantro. Some folks add yogurt to the bowl
* Enjoy with a side of pappadum and/or athanu/acchar.
LINKS TO INGREDIENTS:
PAPPADUM ATHANU/ACCHAR
INGREDIENTS
:
2 pounds boneless, skinless chicken breasts
Salt and pepper, to taste
Mrs. Dash, to taste
3 Tbsp. olive oil
2 cups chicken broth
1 block cream cheese, room temperature, cubed
2 cups sliced cherry tomatoes
1 cup sliced white mushrooms (optional)
This was always my family's favorite the request when they wanted som brought friends to dine with us. It m presentation and goes very well wit green vegetables.
CHICKEN WITH CREAM CHEESE PAN SAUCE CONT.
INSTRUCTIONS:
RECIPE BACKGROUND:
1. Slice the chicken breasts in half lengthwise. Season both sides of the chicken generously with salt, pepper, and Mrs. Dash. Set aside
2. In a large skillet, heat oil over medium heat. Cook the chicken (working in batches if needed) in the skillet until it is cooked through. Add additional oil if needed to prevent burning. Remove the chicken from the skillet and keep warm
3. Add the chicken broth to the pan and scrape the bottom of the pan to loosen the cooked-on bits
4. Bring the broth to a light simmer and add cream cheese. Whisk together to combine once melted
5. Add sliced tomatoes (and optional mushrooms) and continue to simmer until sauce starts to thicken, stirring frequently. Add salt and pepper to taste
6. Once the sauce is thick, return the chicken to the pan and coat with the sauce. Add additional broth if the sauce gets too thick. Serve immediately.
7. Enjoy!
PERFECTLY SIMPLE BROWN SUGAR BANANA BREAD
Recipe
by:
Christian Walker
INGREDIENTS :
3 very ripe bananas, peeled (about 1 ¼ to 1 ½ cups mashed)
⅓ cup melted butter, unsalted or salted
1 tsp. baking soda
Pinch of salt
1 cup brown sugar
2 Tbsp. turbinado sugar
1 large egg, beaten
1 tsp. vanilla extract
1 ½ cups of all-purpose flour
½ cup pecans, chopped
PERFECTLY SIMPLE BROWN SUGAR BANANA BREAD CONT.
INSTRUCTIONS:
1. Preheat the oven to 350°F and butter a 4x8-inch loaf pan
2. In a large mixing bowl, mash the bananas until completely smooth. Stir in the melted butter until fully combined
3. Mix in the baking soda and salt
4. Stir in the brown sugar, beaten egg, and vanilla extract until the mixture is glossy and uniform
5. Sprinkle the flour evenly over the wet ingredients and fold gently with a spatula just until the white streaks disappear
6. Fold in the chopped pecans, taking care not to overmix
7. Pour the batter into the prepared loaf pan and sprinkle the turbinado sugar evenly over the top
8. Bake for 50 to 60 minutes, or until a tester inserted into the center comes out clean
9. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving
10. Slice and serve
PERFECTLY SIMPLE BROWN SUGAR BANANA BREAD CONT.
RECIPE BACKGROUND:
I started baking the same way many people did: trapped indoors in the early days of the pandemic. Banana bread seemed like the safest possible entry point, a straightforward recipe, famously forgiving, and practically a public rite of passage in 2020. What could go wrong? A lot, apparently. My first attempt was educational in the way only a true kitchen mishap can be. I didn’t just overmix the batter. I literally blended it. In a blender. By the time it went into the pan, I had created a banana-flavored pudding. When it came out of the oven, the loaf was both hard and gelatinous, with the unmistakable charm of a rubber doorstop. It taught me an immediate and important baking lesson: once the ingredients are combined, stop touching them. But the disaster ended up working in my favor. It pushed me to figure out what went wrong and, more importantly, how to fix it. I started comparing recipes, borrowing techniques, and slowly learning that “fold gently” is not a suggestion but a commandment. I tweaked the sugar content, increased it because I like my desserts to taste like desserts, and blended a handful of simple recipes into one that finally gave me what I had imagined in the first place. A soft, moist, comforting loaf that tastes even better the next day. Now this is my go-to banana bread. It is easy, reliable, and proof that sometimes your biggest baking mistake becomes the story behind your best recipe. Enjoy.
I grew up eating this every holiday and it is easily one my favorites. It's my mom's take on a Watergate salad and to me, the flavors and textures are perfect.
PISTACHIO PUDDING
Recipe by: Elizabeth Teed Griffin
RECIPE BACKGROUND:
INGREDIENTS :
1 (3.4oz) package instant pistachio pudding mix
1 (8 oz) can mandarin oranges
1 cup mini marshmallows
4 oz whipped topping
INSTRUCTIONS:
1. Combine mandarin oranges with instant pudding mix, and mini marshmallows. Mix until well combined
2. Fold in whipped topping
3. Chill for 1-2 hours before serving
NONNA’S ITALIAN SAUCE
Recipe by: Ryan Gottshall
INGREDIENTS
:
5 lbs. of country style spare ribs
4 - 5 29 oz. cans of Cento San Marzano tomato puree (Hunts can be used as well)
1 - 18 oz. can of Cento tomato paste (Hunts can be used as well)
1 minced onion
2 - 3 stalks of chopped celery
5 - 6 chopped carrots (to make the sauce sweet)
Salt and pepper to taste
RECIPE BACKGROUND:
My nonna came to America from Abruzzi, a region in Italy east of Rome, when she was 10 years old. Her family did not come with much, but they did bring their Italian cooking. As a child, she would make this sauce every time I went over to her and my nonno's house because of how much I loved it. Now, my mother also uses the same recipe whenever she makes pasta at home. The sauce has become a simple way for us to remember my nonna and the traditions she passed down to our family. Hope everyone enjoys!
NONNA’S ITALIAN SAUCE CONT.
INSTRUCTIONS:
1. Heat ¼ - ½ cup of olive oil then sauté chopped onions until lightly browned
2. Add tomato puree, tomato paste, celery and carrots
3. Add 2 - 3 16 oz bottles of water to the mixture. The mixture should be the consistency of light applesauce
4. Cook for approximately 30 minutes, stirring often
5. Place spare ribs in a Dutch oven and cover with water. Boil spare ribs for 10 minutes, rinse and sauté until lightly brown
6. Place the spare ribs into sauce mixture and simmer for 22 ½ hours on medium to low, stirring often
7. Prior to serving, remove celery and carrots from sauce
8. Spare ribs can be eaten or discarded; personal preference
9. Cool and serve
*The unused sauce can be frozen for approximately 3 months.
RED 'RONI HOTDISH
Recipe by: Ron Storhaug
INGREDIENTS
:
1 cup elbow macaroni
1 lb. ground beef
1 medium onion
1 8-ounce can tomato sauce
1 can tomato soupundiluted ¼ cup ketchup
½ tsp Season salt ¼ tsp Pepper Tabasco sauce, 6-8 drops or so Water
INSTRUCTIONS:
1. Cook macaroni according to directions, drain
2. Fry ground beef crumbled with approx. ½ of the onion diced until brown and crumbly
3. Mix macaroni and beef mixture in 1 ½ qt casserole dish
4. Add tomato sauce, approximately ⅓ of the tomato soup, ⅛ cup water, ¼ cup ketchup, season salt, pepper and Tabasco sauce (to taste)
5. Mix well
6. Bake uncovered at 350 degrees for 30 minutes
7. Enjoy!
RED 'RONI HOTDISH CONT.
RECIPE BACKGROUND:
The Midwest is well known for its tradition of hotdish. One of my favorites is “Red ’Roni,” a hotdish my dad, Ric, made for special occasions when I was growing up in North Dakota. Even now, when I go back home, he’ll still make a batch for us. It’s amazing how food can bring back so many memories from childhood. Hotdish itself has deep roots in Midwestern culture, especially in Minnesota and the Dakotas. It emerged in the early 20th century as a practical, affordable way for farm families and church communities to feed large groups. Typically made with a protein, a starch, and a canned soup binder, hotdish became a staple at potlucks, funerals, holidays, etc. Over time, many family variations developed each one carrying its own stories and traditions, much like my dad’s Red ’Roni.
COZY SHEET PAN GNOCCHI
INGREDIENTS :
For the Sheet Pan:
Recipe by: Abby Darwin
1 (16 oz) package gnocchi
24 oz butternut squash, cut into 1-inch cubes (Pre-cut or from about ½ a whole squash)
1 (16 oz) package sausage (Italian, sage or any flavor/spice level)
½ large red onion, sliced into strips
2 Tbsp olive oil
2 tsp garlic powder
2 tsp onion powder
1 tsp chili powder
1 tsp paprika
Honey Mustard Sauce:
2 Tbsp Dijon mustard
2 Tbsp mayonnaise
2 Tbsp apple cider vinegar
¼ cup maple syrup
Optional For Serving:
Arugula, kale, or spring mix
Cubed apples and/or pomegranate
Crumbled goat cheese or feta
RECIPE BACKGROUND:
Cozy Sheet Pan Gnocchi is an original recipe that has become a staple in the Darwin home It’s the perfect dish for cool nights when you want something comforting, yet light. Best of all, it’s adaptable use any fruits and veggies you have on hand to make it your own & clean out the fridge. This recipe is easy to scale for a crowd, double for meal prep or serve alongside sourdough bread, a glass of red wine and cookies for maximum coziness.
COZY SHEET PAN GNOCCHI CONT.
INGREDIENTS :
Prep time: 15 minutes
Cook time: 20-25 minutes
Serves: 4-6
1. Preheat your oven to 425°F and line a large sheet pan with foil
2. Assemble the sheet pan adding the gnocchi, cubed butternut squash and sliced red onion
3. Drizzle the ingredients with olive oil, then sprinkle on the garlic powder, onion powder, chili powder, paprika, salt, pepper & a pinch of red pepper flakes. Toss with tongs until ingredients are evenly coated with oil and seasoning
4. Add the sausage, breaking into small chunks & scattering pieces evenly across the pan
5. Bake for 20 minutes at 425°F, tossing the ingredients halfway through to ensure even browning. For extra crispiness, broil for an additional 3–5 minutes, watching closely to avoid burning then remove from oven
6. While the sheet pan is in the oven, in a small bowl, whisk together the Dijon, mayo, apple cider vinegar & maple syrup until smooth
7. Serve over your lettuce of choice, add cubed apples, pomegranate, goat cheese or feta, if desired, and drizzle with the honey mustard sauce
Special shoutout to Bart Farmer for the
SOUS VIDE DEER TENDERLOIN/BACKSTRAP WITH MARCHAND DEVINE SAUCE
RECIPE BACKGROUND:
Recipe by: Rachel Farmer
INGREDIENTS :
1 Deer tenderloin/backstrap (beef tenderloin if preferred)
1 stick of butter
1 Tbsp. minced garlic
1 shallot finely diced
1 tub of sliced mushrooms
1 cup of diced sliced smoked ham
1 Tbsp. Worcestershire sauce
1 cup of red wine, or port
¼ cup all-purpose flour
Salt/pepper to taste
Beef broth/stock
SOUS VIDE DEER TENDERLOIN/BACKSTRAP WITH MARCHAND DEVINE SAUCE CONT.
INSTRUCTIONS:
1. Start with sous vide the backstrap or tenderloin for at least an hour at 128 degrees. Its best to cut the tenderloin or backstrap into 8-inch links to sous vide.
2. Melt half a stick of the butter in a large pan or Dutch oven and sauté the ham for a few minutes then add in the shallots for a minute or two, followed by the mushrooms and garlic. Sauté for 5-10 minutes then add the flour, stir for 2-3 minutes then add the wine and continue stirring for 2-3 minutes
3. Begin adding the broth until you reach desired consistency. Lastly, add the Worcestershire sauce
4. Let cook for 30-45 minutes, adding broth as needed for desired consistency
5. Take the meat out of sous vide pack, season to taste with salt/pepper or Montreal steak seasoning (whatever you like), and either sear on grill or black iron skillet for 2 or 3 minutes on each side. Let the meat rest, slice, and serve with sauce over the top
*Usually serve with mashed potatoes and spinach Madeline or something green
CHOCOL
Recipe by
INGREDIENTS
:
¾ - 1 cup sugar
¼ cup cocoa powder
¼ cup flour
Dash of salt
2 cups milk
¼ cup butter
INSTRUCTIONS:
1. Combine sugar, cocoa, flour, and salt
2. Gradually stir into milk until all lumps are dissolved
1 tsp vanilla 1. 2.
3. Cook until gravy thickens; add vanilla and butter
4. Serve with homemade cathead biscuits
RECIPE BACKGROUND:
Growing up, five generations of my family lived at the mouth of the holler, which basically means everyone is close enough to wander into each other’s kitchens without warning. Growing up, my dad’s house was two up from my grandparents’, so on Saturday mornings Sundays were reserved for church we’d walk down to my mamaw’s for breakfast Chocolate gravy and biscuits were her go-to Appalachian staple, and you could count on a steady flow of family drifting in as the morning went on. It wasn’t a formal gathering just whoever happened to stop by, grabbing a plate and catching up around her table. It’s a simple dish, but it’s the one that tastes the most like home to me.
BRAINERD FAMILY RASPBERRY POPPYSEED CAKE
Recipe by: Lucy Lasseur
DISCLAIMER:
Lucy has never actually baked this cake. She has, however, eaten it for her birthday for more than 20 years (and for her sister’s birthday, and for her brother’s birthday).
BRAINERD FAMILY RASPBERRY POPPYSEED
CAKE CONT.
INGREDIENTS :
1 ½ sticks butter, softened
2 cups sugar
1 cup sour cream
3 eggs
1 tsp. vanilla
½ tsp. salt
2 Tbsp. poppyseeds
2 ¼ cups flour
INSTRUCTIONS:
½ tsp. baking soda
1 regular size bag of frozen raspberries OR 2 cups fresh raspberries
Powdered sugar for dusting
1. Cream together the softened butter & sugar
2. Next, add sour cream, eggs, vanilla, salt, poppyseeds, flour, and baking soda
3.Lastly, fold in 1 regular size bag of frozen raspberries OR 2 cups fresh raspberries
4. Bake in bundt pan (greased/floured) at 350 for 1 hour
5. Cool before taking out of pan; sprinkle with powdered sugar.
IREKUKEN
Recipe by: John Buscher
INGREDIENTS :
2 eggs
½ cup milk
3 Tbsp. flour
INSTRUCTIONS:
1. Mix all ingredients with egg beater until foamy. Pour into greased fry pan - medium heat
2. Eat with butter and maple syrup or spread with butter and strawberry jam, roll into log jam roll, and cut into slices for easy eating for kids
IREKUKEN CONT.
RECIPE BACKGROUND:
My grandmother from Grant Park, Illinois first introduced this “irekuken” to me when we were just children and continued to cook it for breakfast meals when we visited for her entire 95 years. My mother continued the tradition with our family and claims she just uses intuition when pouring the ingredients. But we found an original recipe in my aunt’s recipe box a few years ago. The Irekuken is like a German crepe that can be eaten with butter and syrup like a pancake or rolled up around a dollop of jam or jelly.
SCIUE SCIUE SAUCE
Recipe by: Olivia Welsh
INGREDIENTS
:
1⁄2 cup olive oil
3 cans whole plum tomatoes
4-5 garlic cloves, chopped
4 basil leaves, chopped
3-4 stems of parsley, chopped
Salt, to taste
Pepper, to taste
INSTRUCTIONS:
1. In a 3-quart saucepan, heat the olive oil on medium-high heat. Sauté the chopped garlic, until lightly browned
2. Puree each can of tomatoes and add to the saucepan
3. Season with basil, parsley, salt, and pepper to taste and allow to simmer for 10 minutes
4. Serve with linguini or spaghetti
RECIPE BACKGROUND:
This is a simple marinara sauce, which takes about 10 minutes to make. Sciue sciue means quick quick..... Hence the name.
ROADSIDE STAND COLLARDS POT LIKKER GRITS +
Recipe by: Prescott Martin
Note: Collard greens start appearing in the late fall and are a New Year’s Day essential. You can find them at the supermarket, farmers market, or, if you happen to be in eastern North Carolina, at a farm stand on the side of the road where they are sold by the trash bag ("they cook down to nothing!"). One large bunch should be enough to feed 4–6 people as a hearty side dish along with some tasty grits.
ROADSIDE STAND COLLARDS
INGREDIENTS
:
2 tablespoons extra-virgin olive oil
Himalayan salt and freshly ground black pepper
Pinch of red pepper flakes
½ yellow onion, diced
Parmesan rind or ham hock
1 large bunch collard greens
3 cups chicken or vegetable stock
2 tablespoons apple cider vinegar
INSTRUCTIONS:
Prepare the greens -
1.Thoroughly wash the collard greens to ensure any sand and dirt is removed (you may need to rinse several times)
2. Separate the leaves from the tough stems by stripping them by hand or slicing the stems away with a knife; tear or cut the leaves into 1- to 2-inch pieces, then pat them dry or spin them in a salad spinner to remove excess moisture
Sauté the onion -
1. Heat the olive oil in the bottom of a stockpot or Dutch oven over medium heat. Add the onion, salt, pepper, and red pepper flakes. Sauté for 2–3 minutes until the onion is translucent.
Wilt the greens -
1. Add the prepared collard greens to the pot. Sauté for another minute or so, stirring frequently to coat the leaves in the oil
ROADSIDE STAND COLLARDS CONT.
INSTRUCTIONS:
Add liquids -
1. Pour in the chicken (or vegetable) stock and apple cider vinegar. Add the Parmesan rind or ham hock to the liquid
Simmer -
1. Cover the pot and cook on low heat for about 30 minutes, stirring periodically. Taste a leaf to check the texture and continue cooking until the greens reach your desired tenderness.
POT LIKKER GRITS +
Note: These are the grits mentioned in the Roadside Collard Greens recipe. They provide a great base to soak up the pot liquor from the collards.
INGREDIENTS :
4 cups water or chicken broth
1 cup stone-ground grits
Salt and freshly ground black pepper, to taste
¼ stick unsalted butter, melted
POT LIKKER GRITS CONT.
INSTRUCTIONS:
Boil the liquid -
1. Bring the broth to a boil in a medium saucepan over high heat
Add the grits -
1. Stir in the grits, salt, and pepper; bring the mixture back to a boil
Simmer -
1. Reduce the heat to low; simmer for 10–15 minutes, stirring frequently to prevent sticking, until the liquid is absorbed and the grits are thickened
Finish -
1. Remove from heat; stir in the butter until melted and cream. Serve immediately
ST. FRANCISVILLE PILGRIMAGE POUND CAKE
Recipe by: Gabrielle Kees
INGREDIENTS :
Cake -
3 sticks butter
3 cups sugar
5 eggs
1 teaspoon rum extract
1 teaspoon coconut extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
Glaze -
1 cup sugar
1/2 cup water
1 teaspoon almond extract
INSTRUCTIONS:
Cake -
1. Allow butter to soften to room temperature; mix butter and sugar with electric mixer for 5 minutes in large bowl
2. Add eggs one at a time and beat well after each egg. Add rum extract and coconut extract
3. In a separate bowl, mix flour, baking powder and salt. To the butter mixture, alternate adding one cup of flour mixture and half a cup of milk until all has been incorporated
ST. FRANCISVILLE PILGRIMAGE POUND CAKE CONT.
INSTRUCTIONS:
4. Pour mixture into a greased and floured angel pan or bundt pan; bake at 325 degrees for about 1 hour and 15 minutes
5. Invert cake onto plate as soon as it will release from the pan
Glaze -
1. Mix sugar and water in small sauce pan and bring to a boil but remove from heat as soon as it boils
2. Add almond extract
3. Brush over cake as soon as you take it out of the pan; use all of the glaze.
RECIPE BACKGROUND:
This pound cake was served at a weekend festival that my hometown, St Francisville, Louisiana, celebrated annually named the "Audubon Pilgrimage". The three-day festival celebrated local traditions, history of the town and John James Audubon, who briefly spent time in St. Francisville in 1821. It was a huge tourist attraction, and one of the only reasons that people ever traveled to St. Francisville. The weekend featured tours of historical homes and gardens as well as demonstrations of woodworking, farming, and other activities that were said to be part of the town's historical culture and life past. Most locals in the town would dress as townspeople did in the early 1800's. When visitors walked through town, they were transported back in time. The Town Hall and several churches served lunch and dinner during the event, and dessert was either pecan pie or this pound cake.
GRANDMA JANE'S COLD CLAM DIP
Recipe by: Brent Greenfield
INGREDIENTS :
20 oz. canned clams (strained without the clam juice)
12 oz. cream cheese
2 tsp. lemon juice
1 tsp. salt
¼ tsp. pepper
2 dashes each of Worcestershire sauce, horseradish, and Tabasco sauce
INSTRUCTIONS:
1. Combine all ingredients to blend well, and then refrigerate until ready to serve
2. Sprinkle paprika over the dip and garnish with sliced green olives before serving (optional)
*Fritos dip chips and/or cocktail bread (pumpernickel or rye) make a perfect accompaniment
RECIPE BACKGROUND:
My maternal grandmother would serve this every holiday season, usually for New Year's Day family gatherings. It was always a hit! To this day, there is not a holiday season that goes by without this dip being a part of our family's celebration!
BEST CHOCOLATE CHIP COOKIES
Recipe by: Madeleine Diakiwski
INGREDIENTS :
½ cup granulated sugar
¾ cup brown sugar, packed
1 tsp. salt
½ cup unsalted butter, melted
1 egg
1 tsp. vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz. milk or semi-sweet chocolate chunks
4 oz. dark chocolate chunks
Maldo
RECIPE BACKGROUND:
My go-to chocolate chip recipe! This is a goto and easy for kids to help with the mixing and scooping.
BEST CHOCOLATE CHIP
COOKIES CONT.
INSTRUCTIONS:
1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps
2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture
3. Sift in the flour and baking soda, then fold the mixture with a spatula; do not overmix
4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes (or stick in freezer)
5. Preheat oven to 350°F (180°C)
6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 in. of space between cookies and 2 in. of space from the edges of the pan so that the cookies can spread evenly
7. Bake for 12-15 minutes, or until the edges have started to barely brown. Option to add a sprinkle of Maldon Sea Salt on top of cookies around the 8-minute mark and put back in oven to finish baking
8. Cool completely before serving
CLAUDIA’S SPINACH SALAD
Recipe by: Anthony & Stephanie Lazarski
INGREDIENTS :
Salad -
1 bunch of fresh spinach
Mushrooms, quartered
1 boiled egg, quartered (if desired)
Thinly sliced green onion (if desired)
Crispy bacon to taste
Croutons, slightly crushed, to taste
Put all in a bowl
Dressing -
1 clove garlic, crushed
1 raw egg
1 tsp dry mustard
½ tsp salt
½ tsp sugar
INSTRUCTIONS:
1. Crush garlic- put in blender
2. Add egg, mustard, salt, sugar, and pepper
3. Blend on low to mix
4. While on low, slowly pour in oil
5. Add vinegar and blend until everything is combined and thickened
6. Pour over salad and toss
¼ tsp pepper il f h i ( f l fl )
RECIPEBACKGROUND:
Claudia and her husband Mike (callsign 'Yama') made this salad for us the first night we stayed with them after getting stationed at Nellis AFB in Las Vegas to fly F-117s It was during this meal that Stephanie and I chose the date of our wedding (that Saturday). Claudia and Mike were our Maid of Honor and Best Man
LAZER’S CHEESECAKE
Recipe by: Anthony & Stephanie Lazarski
INGREDIENTS :
Crust -
10 Graham crackers, crushed fine
1 stick of butter
Bake at 350 for 10 minutes
Let cool
Filling -
2 packages of cream cheese, softened
2 eggs, separated
2 tsp. vanilla
½ cup of sugar
INSTRUCTIONS:
1. Beat whites until stiff, set aside
2. Mix rest of ingredients
3. Fold in whites
4. Pour into cooled crust
5. Bake at 350 for 15 minutes don’t let the top brown
6.
RECIPE BACKGROUND:
The first dish I learned to cook as a young teenager by my aunt and have been making it every since.
CAROL’S QUESO
Recipe by: Anthony & Stephanie Lazarski
INGREDIENTS :
2 lbs Velveeta- cubed
32 oz tomatoes- pureed in blender
1 red onion
1-2 cloved garlic, chopped
4 oz green chilis, chopped
2 jalapenos, chopped
2 Tbsp chili powder
2 Tbsp flour
2 Tbsp oil
INSTRUCTIONS:
In a big pot -
1. Saute onion and garlic in oil
2. Add flour and chili powder- mix
3. Add tomatoes and chilis
4. Cook until thickened
5. Add small chunks of Velveeta until melted
6 Add jalapeños
7
RECIPE BACKGROUND:
My sister was by far the best cook in the family and attended Culinary School. While not a Julia Child recipe, it is one of my sister's favorite recipes and easy to make.
ANDREW’S PAVLOVA
Recipe by: Anthony & Stephanie Lazarski
INGREDIENTS :
5 large eggs
Pinch of salt
1 cup of granulated sugar
(can run through a Vitamix to get fine)
2 tsp corn starch
1 tsp white wine vinegar
1-2 tsp vanilla extract
1 small carton of heavy cream
Avocado oil, or any neutral oil
Cut strawberries, blueberries, raspberries, any fruit you like, any combination you like
RECIPE BACKGROUND:
First dessert Andrew learned to make - it is his mother's favorite. He makes it for her every year on her birthday.
ANDREW’S PAVLOVA CONT.
INSTRUCTIONS:
Meringue -
1. 5 large egg whites at room temperature
2. Pinch of salt
3. With a mixer, whip/mix until creamy and a bit stiff
Then add -
1. 1 cup of granulated sugar (can run through a Vitamix to get fine)
2. While mixing the whites, slowly add 1 tablespoon of sugar at a time, mixing for about 15 seconds between each addition of sugar. Tedious but worth it.
3. If the egg/sugar mix is gritty, keep mixing. Take a small amount and rub between fingers to feel for grittiness. You want this mixture to be smooth.
4. To the whipped whites, add:
a. 2 tsp corn starch (sift on top of whites)
b. 1 tsp white wine vinegar
c. 1-2 tsp vanilla extract
5. Fold, gently to mix but don’t over work it
6. Line a baking sheet with parchment paper and very lightly grease with a light spray of avocado oil or other neutral oil
7. Form meringue into a circle- big mound first, then gently spread out to size (about 10 inches) giving it a cloud like/fluffy effect. Form a slight indent in the center (this will be filled later)
8. Preheat oven to 300 then lower the temperature to 250 and bake the meringue for 1 hour and 15 minutes. Do not let it brown. Turn the oven off and cool the meringue in the closed oven for 1 hour. Then remove from oven and cool completely.
ANDREW’S PAVLOVA CONT.
INSTRUCTIONS:
*Meringue will not be a hard meringue, it should be crusty on the outside but soft and marshmallow like on the inside. That’s it for the heavy lifting of this recipe! The rest is quick and easy.
Make filling -
1. 1 small carton of heavy cream
2. Vanilla extract to taste
3. Some sugar (the meringue is sweet so don’t go too heavy)
4. Whip to soft cloudy texture (not stiff like whipped cream but not loose- you want it to keep its shape)
5. Add 2 dollops of sour cream or crème fresh and stir gently until silky
Gather your fruit -
1. About 1 cup of cut strawberries, blueberries, raspberries, any fruit you like, any combination you like
Assemble -
1. Remove meringue from parchment paper (carefully to not crack the meringue) and put on cake plate/plate
2. Spoon fill the center of meringue with the cream filling
3. Top the cream filling with cut fruits
4. You can then lightly drizzle with melted chocolate or honey
*Each portion of this can be prepared ahead and then assembled right before serving
KEY LIME PIE W/ GINGER SNAP CRUST
Recipe by: Ashley Palmer
INGREDIENTS :
Crust Ingredients -
1 ¼ cup Ginger Snap Crumbs (roughly 2 ¼ cups of broken cookies pre-processed)
¼ cup Light Brown Sugar
3 Egg Yolks
½ cup Nellie & Joe's Key West Lime Juice (found in most groceries stores)
RECIPE BACKGROUND:
About 10 years ago, I was missing my home state of Florida and wanted to make a key lime pie for my family. A friend suggested substituting a ginger snap crust for graham cracker and the rest is history. The Palmer Family regularly enjoys this key lime pie recipe for birthdays and holidays.
KEY LIME PIE W/ GINGER SNAP
CRUST CONT.
INSTRUCTIONS:
*Heat Oven to 350 degrees.
Crust -
1. Break ginger snap cookies into 1" pieces and process continuously in a food processor until the texture of the crumbs is fine
2. Add brown sugar and melted butter to the cookie crumbs in the food processor and Pulse/Chop until the mixture is combined
3. Press crust mixture into 9" pie plate; for crispy crust, bake for 5-10 minutes before pouring the pie filling into the crust.
Pie Filling -
1. In a medium size bowl, combine sweetened condensed milk, egg yolks, and lime juice in a bowl; blend until smooth
2. Pour filling into pie crust.
3. Bake at 350 degrees for 15 minutes; allow pie to stand and cool 10 minutes before refrigerating
HAMMERSTROM’S FAMOUS PEANUT
BUTTER PIE
Recipe by: Macey Hammerstrom
INGREDIENTS :
½ cup crunchy peanut butter
3 oz cream cheese, softened
1 cup powdered sugar
8 or 9 oz cool whip
1 graham cracker pie crust or Oreo pie crust (Oreo is best)
INSTRUCTIONS:
1. Soften cream cheese, add peanut butter, and powdered sugar; mix well
2. Add ¾ of cool whip container
3. Mix all ingredients & pour into piecrust
4. Add the remaining ¼ of the cool whip container on top
Bonus: Add chocolate syrup on top for extra flavor