Foods Passion

Calzone

February 18, 2014 in Main Dish | Tags: calzone, pizza bread | Leave a comment

This is bread stuffed with pizza filling. These travel nicely or go great in the lunchbox for a hearty meal.

Dough: Sprinkle 1 pkg (2¼ tsp.) active dry yeast over 1 cup warm water and let stand about five minutes to soften. Stir in ½ tsp. salt and 2 tsp. olive oil. Gradually mix in 2½ to 3 cups flour to make a soft dough. Knead until smooth, adding more flour as needed. Place in greased bowl; turn dough to grease the top. Cover and let rise in warm place until doubled (about 1 hour).

While the dough is rising, prepare the filling.

Sausage Filling:

Stir in 1 8-oz. can tomato sauce, 1 2¼-oz. can sliced black olives, 1 tsp. dry basil, ½ tsp. each oregano and sugar, and ¼ tsp. red pepper flakes. Reduce heat and simmer, uncovered, for about 5 minutes. Let cool.

When ready to assemble the Calzone, stir 2 cups (8 oz.) shredded mozzarella cheese and ½ cup grated Parmesan cheese into the filling. Salt and pepper to taste. Divide the filling into four portions.

After dough has risen, punch it down and divide into four portions.

On a lightly floured board, roll out each portion into a circle, about 8½ inches across. Spread ¼ of the filling over half of each dough circle. Fold the plain half over the filling, then press the edges together.

Roll ½ inch of pressed edges up and over; then seal and crimp with a fork.

Transfer Calzones to parchment-lined baking sheets and prick the tops with a fork and brush lightly with olive oil.

Bake at 400 degrees for 15 to 20 minutes or until well browned. Serves 4.

Calzone Recipe

Dough:

Sprinkle 1 pkg (2¼ tsp.) active dry yeast over 1 cup warm water and let stand about five minutes to soften. Stir in ½ tsp. salt and 2 tsp. olive oil. Gradually mix in 2-½ to 3 cups flour to make a soft dough. Knead until smooth, adding more flour as needed. Place in greased bowl; turn dough to grease the top. Cover and let rise in warm place until doubled (about 1 hour).

Sausage Filling:

In a wide frying pan over medium heat, cook 12 to 16 oz. Italian sausage. Add 1 small sliced onion, 1 minced garlic clove, 1 small sliced bell pepper, and 1 small thinly sliced carrot. Cook, stirring, until vegetables are limp. Stir in 1 8-oz. can tomato sauce, 1 2¼-oz. can sliced black olives, 1 tsp. dry basil, ½ tsp. each oregano and sugar, and ¼ tsp. red pepper flakes. Reduce heat and simmer, uncovered, for about 5 minutes. Let cool.

When ready to assemble the Calzone, stir 2 cups (8 oz.) shredded mozzarella cheese and ½ cup grated Parmesan cheese into the filling. Salt and pepper to taste.

After dough has risen, punch it down and divide into four portions. On a lightly floured board, roll out each portion into a circle, about 8½ inches across. Spread ¼ of the filling over half of each dough circle. Fold the plain half over the filling, then press the edges together. Roll ½ inch of pressed edges up and over; then seal and crimp with a fork.

Transfer Calzones to parchment-lined baking sheets and prick the tops with a fork and brush lightly with olive oil. Bake at 400 degrees for 15 to 20 minutes or until well browned. Serves 4.

Paella

September 4, 2013 in Main Dish | Tags: Chorizo, Paella, rice, shrimp | Leave a comment

I’ve been to Spain a few times, but never eaten Paella there. That’s to explain I don’t know if this recipe is authentic or not, but I surely do like it. It’s based upon one found at All Recipes. I’ve eaten Paella before here in the US, but never really had a taste for it. Something about canned peas and chicken just doesn’t look very appetizing. I think Paella may have been seen as a dish that could easily be stretched for cost savings and became something most Spaniards would never recognize. This recipe turned my thinking on its head. It’s really, really good. Now I make this all the time. Sometimes, I split the recipe in half because this one will feed 6-8 people. In what you see pictured here today, I only used 1# chicken, yellow onion, and green bell pepper. I used jumbo prawns and cut them in half before adding to the skillet. The saffron threads . . . well, I use this yellow powder that I bought on Grenada in the Caribbean and it says “saffron powder.” I suspect that it is not the hugely expensive saffron, but don’t have a clue what it really is and I don’t care that much. It makes a lovely yellow color and I’m still alive so far. The original recipe calls for 1 tsp. of crushed red pepper flakes, but I’ve reduced it to 1/2 tsp. One was too spicy for some in my household.

Mix together: 2 Tbsp olive oil; 1Tbsp. paprika; 2 tsp. dried oregano; and Salt and pepper.

Stir in 2# boneless, skinless chicken, cut into 2” pieces. Place into refrigerator.

Heat 2 Tbsp. olive oil in large skillet. Stir in 3 cloves garlic, crushed; ½ tsp. dried red pepper flakes; and 2 cups short-grain white rice (I always use Jasmine rice). Cook, stirring, to coat rice with oil, about 3 minutes.

Stir in 1 pinch saffron threads; 1 bay leaf; ½ bunch flat-leaf Italian parsley, chopped; 1 qt. chicken stock; and zest of 1 lemons.

Stir in 1 pinch saffron threads; 1 bay leaf; ½ bunch flat-leaf Italian parsley, chopped; 1 qt. chicken stock; and
zest of 2 lemons.

Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

Meanwhile, heat 2 tablespoons olive oil in a separate large skillet over medium heat. Stir in marinated chicken and 1 Spanish onion; cook 5 minutes.

Stir in 1 bell pepper, sliced and

1# Chorizo sausage; cook 5 minutes.

Stir in 1# shrimp, peeled and deveined and cook, turning the shrimp, until both sides are pink.

The rice has finished cooking.

Now pour the meat and fish over the top of the rice. Enjoy!

Paella Recipe

2 Tbsp olive oil

1Tbsp. paprika

2 tsp. dried oregano

Salt and pepper

2# boneless, skinless chicken, cut into 2” pieces

2 Tbsp. olive oil, divided

3 cloves garlic, crushed

½ tsp. dried red pepper flakes

2 cups short-grain white rice

1 pinch saffron threads

1 bay leaf

½ bunch flat-leaf Italian parsley, chopped

1 qt. chicken stock

2 lemons, zested

2 Tbsp. olive oil

1 Spanish onion, sliced

1 red bell pepper, sliced

1# chorizo sausage, casings removed and crumbled

1# shrimp, peeled and deveined

In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate large skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Apple-Razzie Pie

August 31, 2013 in Dessert | Tags: apple pie, apple raspberry pie, raspberry pie | 1 comment

My husband and I picked apples this morning. I’m in Alaska and they’re a little on the small side. Then I came home and picked raspberries from the back yard. The recipe is based on one from Martha Stewart. So, I went a little rogue with the recipe, but that’s okay. Who knows how many raspberries I threw in there. It looks pretty ugly, but I just tasted some of the dripping and it’s heavenly.

I don’t usually peel these little apples, but this time I did. The ones I picked were nearly normal sized and I didn’t know if the peel would be tough, so I peeled.

Apple-Razzie Pie Ingredients

2-3/4 lb. pie apples, peeled, cored, sliced ½”

12-oz raspberries

1 cup sugar

¼ cup flour

2 Tbsp lemon juice

Pinch of salt

Pie crust (2) for 9” pie

2 Tbsp. butter

1 egg yolk

1 Tbsp. cream

More sugar to sprinkle

Here’s what you do, preheat oven to 375 degrees F. Mix together the apples, raspberries, sugar, flour, lemon juice, and salt.

Pour into pie crust. Dot with butter. Cut slits in top crust. Put on top crust.

Mix together egg yolk and cream. Brush over top crust. Sprinkle with more sugar.

Bake on bottom rack of oven (set the pie on a baking sheet to catch the overflow drips) for 1 hour ten minutes to 1 hour twenty minutes. I baked mine for 1 hour and 25 minutes. You’re looking for the juice bubbles to burst slowly. Mine seems perfect. Can hardly wait to try it.

Speedy Brownies

August 26, 2013 in Dessert | Tags: brownies, chocolate brownies, easy brownies | Leave a comment

I have made these brownies since the recipe first appeared in Taste of Home many years ago. Brownies are a fallen soufflé, so when you see a brownie recipe using a lot of eggs you know it’s correct. The reason I like this recipe is that it’s “speedy” and it’s easy!

Speedy Brownies Recipe

Into large bowl, combine:

2 cups sugar

1-3/4 cups flour

½ cup baking cocoa

1 tsp. salt

5 eggs

1 cup vegetable oil

1 tsp. vanilla

Beat until smooth. Pour into greased 9×13” baking dish. Sprinkle with 1 cup chocolate chips. Bake at 350 degrees F for 30 minutes. Let cool and serve. Tastes great served warm with vanilla ice cream.

I have also sprinkled the top with butterscotch chips, milk chocolate chips, and white chips. All are delicious!

Pour batter into greased 9x13" baking dish.

Pour batter into greased 9×13″ baking dish.

Sprinkle with one cup chocolate chips (or any kind of chips).

Bake at 350 degrees F for 30 minutes. No need for frosting.

Smoked Salmon

August 11, 2013 in Miscellaneous | Tags: kippered salmon, salmon, smoked salmon | 3 comments

This smoked salmon method is really what most people know as kippered salmon. There is no liquid added, it is a dry brine, very sweet.

Work with salmon fillets. Cut the fillets across into strips about 1” wide.

In a large bowl, mix together 6 cups brown sugar and 1 cup salt. You can adjust the total amounts as long as you remember it’s 5 or 6 parts of brown sugar to 1 part salt. I use canning and pickling salt.
In a bucket or other container, layer sugar-salt mix with salmon.

One layer at a time until all your fish is used up. Make sure sugar-salt is the top layer. Loosely cover and place in a cool spot for 24 hours or so. I put the bucket on the floor of my basement.

The salt draws out the moisture in the fish so that when you remove the lid the next day, the fish is floating in liquid. Take the bucket to your work area (my kitchen table).

The salt draws out the moisture in the fish so that when you remove the lid the next day, the fish is submerged in liquid. Take the bucket to your work area (my kitchen table).

Draw a bowl of cool water and dip each piece of salmon into it, then place onto baking sheets covered with absorbent towels. Once all the fish is laid out, pat the tops dry with absorbent cloths.

Let the fish sit, under a fan is best, for several hours while a skin develops. Beads of moisture should emerge from the fish, but don’t worry about it if it doesn’t.

Put the fish onto racks in your smoker and smoke as manufacturer suggests. We like mesquite chips. This part takes us about 3 hours or so.

Our smoker runs hot and it’s easy to burn it, so keep a close eye.

The finished product. Now we will vacuum seal some and can some. We did about 15 sockeye salmon in this batch. There were a lot of small ones.

NOTE: 7/16/2022 Last summer I purchase a Traeger smoker. I smoked my fish on the “Smoke” setting for about 2 to 2.5 hours. Perfect. Oh, and I used 3 Bristol Bay sockeye filets (they average around 8# compared to Kenai/Kasilof/Copper) and about 10 bellies — that filled my Traeger. The brown sugar was 3 cups and the salt was 1/2 cup.

Canning instructions to myself: use the pressure canner. Add water to the level marked over many, many years in the canner. Bring the water to a boil. Load pint jars with smoked salmon chunks and put them into the canner while you’re waiting for the full boil. Once boiling and pints are in, set the lid, but keep the stopcock open. Let the canner boil. Once steam exhausts from the stopcock in a steady stream for ten minutes, shut the stopcock. Let the pressure build to 10. Adjust the stovetop flame to keep a steady 10 pressure for 110 minutes (1 hour and fifty minutes). Remove from heat. Let it cool down for at least an hour before opening the stopcock to release the pressure. Then another hour or so before opening the lid and removing the jars. Wild fluctuations in pressure or overfilled jars will result in the jars exhausting liquid into the canning water. It doesn’t hurt anything, it’s just messy.

Use canned smoked salmon to make dip for crackers by combining 8oz. cream cheese with one pint of flaked canned smoked salmon. You may have to heat the smoked salmon first in order to get it to flake, and then maybe heat the cream cheese to get it to stir properly. I use the microwave for both tasks. This is simply the BEST smoked salmon dip known to creation. Seriously. I kid you not. –Paula

Raspberry Pie

August 6, 2013 in Dessert | Tags: French Raspberry Pie, raspberries, raspberry pie | Leave a comment

We are having a BUMPER crop of raspberries. Here is a raspberry pie favorite. It’s based upon a recipe found in Sunset Magazine’s June 1990 issue called French Raspberry Pie.

Go pick some raspberries.

You’ll need 4-1/2 cups to start. Rinse and then dry on absorbent towel.

Mix together 1 cup sugar, 1/4 cup tapioca, 1/2 tsp cinnamon, 1/4 tsp. salt.

Stir in 1 cup sour cream and let sit for 15 minutes.

Distribute raspberries into an unbaked 9″ pie crust.

Pour sour cream mixture evenly over the raspberries. Set pie on sheet to catch drips. Bake at 400 degrees F for 45-50 minutes.

Pie is finished when filling is bubbly and surface is browned. Once cooled, garnish with 1-1/2 cups fresh raspberries.

Raspberry Pie Recipe

4-1/2 cups raspberries (+ 1.5 cups for garnish)

1 cup sugar

¼ cup quick-cooking tapioca

½ tsp. ground cinnamon

¼ tsp. salt

1 cup sour cream

Unbaked 9” pie crust

Rinse berries and drain on absorbent towels. In a small bowl, mix sugar, tapioca, cinnamon, and salt. Stir in sour cream; let stand 15 minutes to soften tapioca.

Put 4-1/2 cups raspberries into pastry shell. Pour sour cream mixture evenly over raspberries. Bake at 400 degrees until filling bubbles and surface is browned, 45-55 minutes. Let cool, then pile more berries on top.

Grand Marnier Hard Sauce

August 3, 2013 in Dessert | Tags: Grand Marnier, orange liqueur | 1 comment

This is a must-have for Rhubarb Bread Pudding.

Grand Marnier Hard Sauce

½ cup softened butter

1-1/2 cups powdered sugar

2 Tbsp. Grand Marnier, more or less to taste

Beat butter until fluffy. Add powdered sugar gradually until incorporated, scraping sides of mixing bowl. Add Grand Marnier and beat again, making sure all is incorporated. Spoon into serving dish. Serve by placing dollaps onto servings of warm bread pudding.

Rhubarb Bread Pudding

August 3, 2013 in Dessert | Tags: bread pudding, Grand Marnier, orange liqueur, rhubarb | 1 comment

This recipe is based upon one found at Food.com by Kaarin. It is so rich and delicious.

Toast 8 slices Italian bread

Cut into 1/2″ cubes

Melt butter into milk and pour over bread. Let sit 15 minutes.

Mix together eggs, sugar, salt, and cinnamon.

Run outside, pull rhubarb, clean, and trim.

Chop rhubarb.

Mix rhubarb with eggs mixture.

Mix rhubarb and eggs mixture with soaked bread mixture.

Pour into buttered baking dish.

Sprinkle with brown sugar and pecans

Bake at 350 degrees for 55-60 minutes.

Serve warm with Grand Marnier Hard Sauce

Rhubarb Bread Pudding Recipe

8 slices Italian or French bread, lightly toasted, cut into 1/2” cubes

1-1/2 cups milk

4 Tbsp. butter

5 eggs

1-1/2 cups sugar

¼ tsp. salt

1 tsp. cinnamon

4 cups rhubarb, chopped

½ cup brown sugar

¼ cup pecans, chopped

Put bread cubes into a large bowl. Heat butter and milk together until butter is melted. Pour over bread cubes and let sit for 15 minutes.

Meanwhile, mix together eggs, sugar, salt, and cinnamon. Stir in rhubarb.

Stir eggs mixture into bread mixture and pour into buttered baking dish. Sprinkle with brown sugar and pecans. Bake at 350 degrees F for 55 to 60 minutes until set.

Serve warm with Grand Marnier Hard Sauce. Serves 8-10

Grand Marnier Hard Sauce

Grand Marnier Hard Sauce Recipe

½ cup softened butter

1-1/2 cups powdered sugar

2 Tbsp. Grand Marnier, more or less to taste

Baked Lasagne (Lasagne al forno)

July 31, 2013 in Main Dish | Tags: lasagna, lasagne, meatballs, pasta | Leave a comment

This is what constitutes a fancy meal at my house. It isn’t complicated, but does take time and planning. The recipe is based upon one my mother cut out of a magazine and I’ve eaten it nearly all my life.

Recipe First, in three parts:

1) Meatballs

1# lean ground beef

2 Tbsp. finely chopped onion

1 clove garlic, finely chopped

2 Tbsp. finely chopped parsley

1 tsp. dried oregano leaves

½ tsp. dried basil leaves

¾ tsp. salt

Dash pepper

2 Tbsp. grated Parmesan cheese

1 egg

In a medium bowl, combine all ingredients; toss lightly to mix well. Shape mixture into ¾” meatballs. Brown the meatballs in hot olive oil in large skillet. Remove meatballs from pan, set aside.

2) Sauce

¼ cup finely chopped onion

1 clove garlic, finely chopped

2 Tbsp. finely chopped parsley

2 14.5-oz cans chopped tomatoes, undrained

2 6-oz. cans tomato paste

2 tsp. dried oregano

1 tsp. dried basil

1 tsp. salt

1 tsp. garlic powder

¼ tsp. pepper

1/8 tsp. cayenne

½ cup red wine

Saute onion, garlic, parsley in olive oil until tender. Add remaining sauce ingredients, stir well. Add meatballs. Bring to a boil, reduce heat and simmer, uncovered, for 1-1/2 hours, stirring occasionally.

3) Remaining Ingredients

8-oz. lasagna pasta

1-lb. Mozzarella cheese, diced

1-lb. ricotta cheese or cottage cheese

1 cup grated Parmesan cheese

Prepare 10-12 lasagne noodles by boiling as package indicates. Drain and rinse.

Preheat oven to 350 degrees F. Lightly grease a 13X9” baking dish.

In baking dish, layer half the ingredients, in this order: lasagna, Mozzarella, Ricotta, tomato sauce with meatballs, and Parmesan; then repeat.

Bake for 30-35 minutes, uncovered, or until heated through. Let rest for 10 minutes. Serves 6-8.

The meatballs should be fairly small (no more than 3/4″) so the dish as a whole stays fairly flat. I used fresh basil today.

I used fresh basil in the sauce, too. I like to cut everything very fine for this recipe.

This is all the meatballs.

Here’s a picture of the sauce before it has simmered. It’s a very thick sauce. Stir it occasionally.

As you can see, the sauce is dolloped on, not poured. Here is what it looks like just before going into the oven.

Finished. Now let it rest for about ten minutes so it’s easier to slice and serve.

Cherry Carnival

June 10, 2013 in Dessert | Tags: cherry cake, cherry dessert, cherry pudding | Leave a comment

This recipe is based upon one found in Betty Crocker’s Cookbook. I could not find the year of publication, but it was my grandmother’s cookbook and she was born in 1914. This is a quick and easy dessert to make, if you have the cherries on-hand, which I always try to do. I’ve been reading a bit of back-and-forth online about butter vs. margarine vs. shortening and I don’t know what to think. When I see a recipe calling for margarine I always use butter, but when I see a recipe calling for shortening, I use vegetable shortening, like Crisco. All of that is to say that it’s possible that this recipe can be changed for the better, but I have only tried it the way described here.

This is not cherry pie filling! It is a can of tart cherries, packed in water. I imagine you could use fresh or frozen pitted cherries and crush them a bit to get the required amount of juice for the sauce. Or simply forego the sauce and eat cake!

Cherry Carnival

1-3/4 cups flour

2 tsp. baking powder

½ tsp. salt

¼ cup shortening

1 cup sugar

1 egg

¾ cup milk

1 tsp. vanilla

1 14.5-oz. can pitted sour (red tart or pie) cherries

½ cup chopped walnuts

Stir flour, baking powder and salt together in bowl. Add shortening, sugar, egg, milk, and vanilla. Drain the can of cherries, but save the juice into a liquid measure (you should get about ¾ cup-good!) and set aside. Add cherries and walnuts to batter and stir until well mixed. Pour into greased 9” square pan. Bake in preheated 350 degree oven for 25 to 30 minutes. Serve hot with hot Clear Red Sauce (below).

Clear Red Sauce

½ cup sugar

2 Tbsp. cornstarch

¾ cup juice, drained from can of cherries

1 cup water

¼ tsp. almond flavoring

3 drops red food coloring (optional)

In saucepan, mix sugar and cornstarch. Gradually stir in juice and water. Stir constantly over medium heat, let boil for one minute. Remove from heat and add almond flavoring and red food coloring. Serve hot over Cherry Cake.

Serve with whipped cream or ice cream, if desired. The sauce is easily re-heated in the microwave. I always end up with too much sauce because people eat the leftover cake for breakfast and they don’t bother putting sauce on it.

Foods Passion

Calzone

Paella

Apple-Razzie Pie

Speedy Brownies

Smoked Salmon

Raspberry Pie

Grand Marnier Hard Sauce

Rhubarb Bread Pudding

Baked Lasagne (Lasagne al forno)

Cherry Carnival

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