Wednesday, June 23, 2010

Sweet and Sour Meatballs


Our parents party food!

1 cup cracker crumbs (a sleeve of saltines = 1 1/4 cup)
1 lb ground beef
1 egg
1/4 cup milk
1 tsp soy (soya) sauce
1 tsp worcestershire
salt and pepper

combine all the above and form into meat balls (I bought a handy dandy thing that looks like scissors but forms meat balls)
Place on foil lined rimmed cookie sheet and bake at 350 x 20 minutes. makes 40-50 meat balls

1 1/2 cup brown sugar
1/2 cup white vinegar
3/4 cup water
1/2 cup ketchup
1 tsp dry mustard
2 tbs corn starch

Combine all the above in sauce pan bring to boil
add cooked meatballs and simmer on low for about an hour

Peach Tart


Aunt Elaine's pie crust


5 cups flour
1 tsp salt
1 tsp baking pwd
1 lb shortening
1 egg
1 tbs white vinegar
water

mix first four ingredients with pastry blender
beat egg and vinegar in measuring cup. Add water to make one cup total
Add to dry ingredients, kneed lightly
wrap with plastic wrap and refridgerate at least one hour. Makes 5 single crusts approx and keeps well

8 large peaches peeled and pitted (you and drop peaches in boiling water for one minute for easy peeling or there are peelers available for soft fruit and tomatoes that work well)
juice of 1/2 lemon
1 cup sugar + 1 tbs
4 tbs flour
1 tbs butter in pieces

toss sliced peaches in lemon juice
mix flour and 1 cup sugar and toss well with peaches
roll out 1 crust to approx 11 inch circle on lightly floured surface
place pastry round on rimmed cookie sheet or pizza pan (you might line with foil for cleanup)
Spoon fruit mixture into center leaving a two inch border
Place butter pieces on fruit. Fold dough up and around fruit leaving an opening in center. Seal any breaks by brushing with water.
Sprinkle outside with sugar
Bake at 425 35-40 minutes




Wednesday, June 9, 2010

Scallops and Spinach


Bay of Fundy Scallops are very much missed by this Canuck Floridian


Publix sells Canadian scallops in their freezer section individually frozen and easy to use, although not as good they will do

Besides with a 30 year reunion coming up I might want to offset that pint of Haagan Dazz I ate last night




1 lb sea scallops
1/2 red pepper diced
1 stalk fennel diced optional ( I had fennel left over from yesterday's tomato soup)
1 shallot finely diced
1 lemon zested and juiced
1 pkg 10 oz spinach
salt pepper and nutmeg

wash scallops and dry well
heat frying pan medium high with tbs olive oil
add red pepper shallots and fennel and stir fry one minute
add spinach lemon zest and lemon juice and stir fry one minute adding salt pepper and nutmeg
remove veg mixture to plate
add tablespoon butter to fry pan
sear scallops2 minutes each side to sear side but not overcook season with salt and pepper

Place scallops over spinach and serve


Tuesday, June 8, 2010

Tomato Fennel Soup


Fennel can be used in a variety of ways. The bulb can be sliced, diced or quartered and served as a vegetable. The stems can replace celery in salads or stuffings






2 lb plum (roma) tomatoes
1 onion chopped
1 fennel bulb trimmed and chopped
3 garlic cloves minced
1/4 cup white wine or vermouth
2 qts chicken stock
1 6oz can tomato paste
1 tbs herbs de provence
1 tbs sea salt
1 tbs worcestershire
generous amt ground black pepper

garnish with chopped fresh basil, croutons, grated cheese or green onions

Saute onion, fennel and garlic in three tbs olive oil stirring occasionaly until tender, about 10 mins.
Meanwhile drop tomatoes in boiling water x 1 minute. Peirce peal with shrap knife and peal tomatoes. Cut each in half and squeeze out seeds and excess water. Chop
Add wine to fennel and onion mixture and cook until liquid disappears
add chopped tomatoes and tomato paste and cook for 5-10 minutes
Gradually add chicken stock, salt pepper and spices
Simmer 30 minutes