Gerry's Carrot Cake

Back in the early 80's I brought a Charlotte County card game to Saint John "63"
Because it is a partnered game needing four players it was a struggle to obtain regulars. Judith introduced me to Gerry and we began a weekly card night which lasted about a year. Gerry introduced me to this carrot cake and I have been hooked since.
A few years later I had the pleasure of working with Gerry's beautiful neice Veronica. Reconnecting with her on facebook I was told of and saddened by Gerry's untimely passing.

1 1/2 cups flour
1 cup sugar
1 tsp baking pwd
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2/3 cup veg oil
2 eggs
1 cup finely grated carrot
1/2 cup crushed pineapple with juice
1 tsp vanilla

Combine ingredients as given. Beat at medium speed 4 minutes. You could add 1/2 cup chopped walnuts at this point.
Bake in greased and floured bundt pan (or 9x9x2) at 350 x 50 minutes
Cool 10 minutes remove from pan to rack and allow to cool completely.

Frost with:

6 oz cream cheese
3 tbsp butter
3 cups icing sugar
1 1/2 tsp vanilla

Blend with mixer 1 minute until smooth

Calzones

One of my favourate restaurants in Market Square, used to call these puppies Panzerotti and deep fried them! Well for the sake of a six pack they are baked here

2 1/2 cups bread flour
1 1/2 tsp salt
1 pkg active yeast
1 tsp sugar
1 cup warm water 110F
1/4 cup olive oil
fine corn meal

add flour and salt to food processer
mix yeast sugar in warm water. allow to stand 10 mins until foamy
with blade running in processer pour water mixture in
add one tbs olive oil
contunue to process until dough forms a ball in processer
if it does not or dough is sticky add more four 1 table sppon at a time while processing
Remove dough to oiled bowl, cover with damp towel and place in warm place for one hour. Dough should double in size. A great place to do this is in the microwave after you have brought a cup of water to boil in it (moist warm area for dough to raise).
Puch dough down divide into six portions
with folling pin and extra flour roll out into 8" round circles with corn meal on bottom and flour on top

fill each with out 1/2 cup filling
you will need about 3 cups filling
your choice 2 cups cheese, I use mozzerella provolone and romano
your choice 1 cups vegetables I use fresh mushrooms chopped, onions chopped, pepper chopped
add some garlic salt, crushed chilies, oregano to taste
of course crumbled bacon would make it better

Fold circles over sealing edges well. you might crimp it with a fork
Brush tops with oil and sprinke some cheese on each
Bake on a preheated pizza stone at 475 12 minutes until brown

Serve with a basic marinera sauce

(I might try a beaten egg to brush the tops next time to give a glossier finish)

Spaghetti Puttanesca

Olives, anchovies, capers and tomatos combine for a flavorfull sauce

12 plum tomatoes cut in half
1/2 cup olive oil
2 cloves garlic minced
1 tsp oregano
1 tsp basil
1/2 tsp red pepper flakes

add oil and spices to bowl. Toss in tomato 1/2s to coat. Place cut side down on file lined cookie sheet sprayed with non stick spray. Bake at 400 x 60 mins

1 onion chopped
2 tablespoon oil
2 anchovie filets minced

sautee onions in oil until starting to brown add anchovie fillets, cook one minute longer. turn into a large seving bowl

12 oz spaghetti

cook as per package directions

When tomatoes staring to brown add to onion mixture in bowl. Corsely mash with potato masher

add cooked pasta and the following

1/2 cup ripe pitted olives
2 Tbs drained capers

Toss all serve with grated romano

Olive Tapenade

Really good on toasted ciabatta bread or crackers, you can use a mixture of black and green olives. However better quality olives yield a better result.

1/2 cup ripe calamata olives pittes
2 tbs capers drained
2 anchovie filet
2 cloves garlic peeled
2 tbs extra virgin oil
1 tsp fresh lemon juice
pepper to taste

12 slices toasted ciabatta bread or french

Chope all ingredients finely and mix well. Food processer makes quick work here

Fried Rice

Enough with the Saki Party leftovers....oddly enough there was no saki left. But I did have some white rice and found some emergency shrimp in the freezer

3-4 cups cooked cold rice
2 cups cooked chopped chicken, turkey, pork, shrimp or tuna
4 green onions chopped
additional vegetable ie 2 stalks finely chopped celery or 1 cup frozen peas or 3-4 sliced mushrooms
2 eggs beaten

1 tsp chopped ginger or 1/2 tsp ground
1 clove garlic
1/4 cup soy sauce
1/2 tsp chineese five spice
1/4 cup seseme oil or vegetable oil


heat 1/2 oil in wok or large pan over mediun high heat. add eggs stirring until cooked, remove from pan
add rest oil and garlic and ginger and vegetable of choice, brown lightly. If using ground ginger add to five spice and soy sauce.
Add rice to pan cook stiring to coat with oil. Add meat. when mixxture is hot add soy sauce and egg
serve

Oven Fried Chicken

Ok made the coleslaw and yes there were chicken legs on sale at the grocers!


3-4 lb cut up chicken
Milk
tablspoon vinegar

cover chicken with milk and vingar. Cover refridgerate 1 hour up to 24 hrs

2 cups crushed corn flakes or Panko bread crumbs
1 cup flour
1/2 tsp cayenne
1/2 tsp paprika
1/2 tsp sage
1 tsp garlic salt

1/4 cup melted butter


mix flour and spices on a plate
crumbs on a plate

remove 1 pc chicken from milk at a time. Roll in flour, dip back in milk, roll in flour again (you want real gummy coating to then) roll in crumbs to coat
Place on foil linned baking sheet sprayed with cooking spray. When all chicken coated

sprinkle melted butter over chicken
Bake in preheated oven at 425 60-90 minutes turning every 30. I usually cook the full 90 minutes

Cole Slaw

There is a 1/2 head of cabbage left over from the last weekends eggrool / saki party. New rule: No more saki!
Time to make a traditional Cole Slaw.

1/2 Head cabbage chopped about 4 cups or 16 oz package coleslaw mix
1 carrot julienned (skip if using mix)
1/4 cup chopped red onion

1 cup Mayonaise
2 tbls cider vinegar
1 tbls sugar
1 tsp celery seed
1 1/2 tsp ground mustard
1 tsp pepper
1/2 tsp salt

Mix mayo spices and vinegar in large bowl. Add vegetables, mix well
Refridgerate 2 hrs before serving

Bruschetta

One of the greatest skills in the kitchen is to use every last bit of food without it being thrown away. It is a good day when there is day old bread and too many tomatoes at my house. The vinegar will give the tomatoes a few extra days working as a preservative

4 cups chopped tomato about 4 large
1/8 cup olive oil extra virgin
1/8 cup balsamic vinegar
1/2 tsp salt
1 tsp dried basil or 1 tbls fresh chopped
2 cloves garlic chopped or 4 tsp chopped garlic
2 chopped green onions optional
grated Romano or Parmesan cheese

french bread sliced
brush slices in olive oil
toast on grill pan or I use a panini press or an indoor grill. Garnish tomato mixture with cheese and serve on toasted bread

tomato mixture is also very good served on greens as a salad!

Ellen's Chocolate Cake

New Years Resolutions be darned! Chocolate cake does not count. From my brother's Mother in Law Ellen, one of the best cooks I have ever met. Hopefully one day I will get her peanut butter frosting recipe!

1/2 cup butter
1 cup + 2 tbls sugar
2 eggs
1/2 cup milk + 1 tbls vinegar (1/2 cup buttermilk could be used)
1 1/2 cup cake flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1/2 cup boing water

Mix all ingredients well except water
When fully mixed add water
Bake in two 9" greased pans 350 x 25-30 minutes until toothpick inserted in center comes out clean.
Cool in pans 10 mins then on rack
Frost when completely cool with this easy one my friend Sharon calls a Ganache:

12 oz good semi sweet chocolate melted allow to cool slightly
wisk in 8 oz room temp sour cream