And I Helped!

Corn Chowder

noreply@blogger.com (Thomas MacEntee) — Sat, 02 Feb 2013 19:51:00 +0000

This is my take on the Corn Chowder recipe from The Moosewood Cookbook which was my cooking go-to book in the 1980s.

INGREDIENTS

1 large onion chopped

4 strips of bacon, chopped
4 ribs of celery, chopped
1 red pepper, chopped
1 tsp salt
1 tsp black pepper
1 tsp rosemary, chopped
Dash of cayenne pepper
4 cups fresh corn (or use frozen which has been thawed)
1 large potato
8 cups chicken broth
1 can evaporated milk

PREPARATION

In large Dutch oven over medium heat, cook onion and bacon until onion is soft and translucent.

Add the celery, red pepper, corn and spices. Cook for about 5 minutes.

Add the chicken broth, bring to a boil then lower to a simmer. Cook for about 1 hour.

Remove approx. two cups soup - mostly the veggies - and puree in a food processor. Add back to the chowder. Also, you can use a hand mixer that will puree - just don't puree the entire soup!

Add the evaporated milk and potato. Cook for another 30 minutes at a simmer until potato is soft.

Remove from heat and serve.

Thanksgiving 2012

noreply@blogger.com (Thomas MacEntee) — Tue, 20 Nov 2012 19:32:00 +0000

Wow, it is that time of year already? Yes, Thanksgiving is here and the kitchen is already humming at the MacEntee household in Chicago. We'll be having a small dinner for a total of five people and here's a preview of what I'll be serving:

Romaine salad with tomatoes, cucumbers, blue cheese and vinaigrette dressing
Turkey breast, ordered from Gepperth's Meat Market
Leg of Lamb from Costco
Feta cheese
Tzatsiki
Mashed potatoes
Sweet potatoes
Mixed vegetables
Stuffing
Gravy
Pumpkin and cheery pie
Wine

I hope everyone has a wonderful Thanksgiving!

© 2012, copyright Thomas MacEntee

Feta Salad or Greek Cuppa Cuppa Cuppa

noreply@blogger.com (Thomas MacEntee) — Wed, 27 Jun 2012 23:36:00 +0000

This is a recipe I made up and not sure what to call it. It is best during the hot summer days and you can swap out some of the fresh items depending on what's available at market. I guess I could also call it Greek Cuppa Cuppa Cuppa Salad since almost everything seems to be in 1 cup measurements!

INGREDIENTS

1 cup fresh cucumber, in quarter chunks
1 cup fresh tomatoes, sliced
1 cup marinated artichoke hearts, drained
1 cup roasted peppers, chopped
1 cup fresh feta cheese, cubed
1/2 cup vinaigrette dressing (or to taste)

PREPARATION

Make sure all items are chilled before using - this makes the salad more refreshing.

Combine all ingredients in a large non-metallic bowl.

Drizzle with dressing and serve.

Variations: use heirloom or cherry or grape tomatoes; grilled eggplant or any marinated vegetables; olives; etc.

Chicken Souvlaki

noreply@blogger.com (Thomas MacEntee) — Wed, 27 Jun 2012 20:38:00 +0000

I've been learning more and more about Greek cuisine and try to incorporate it more in my summer meals. A good Greek salad is so refreshing on a hot summer day! And Chicken Souvlaki on skewers is so easy to make. The leftovers work well tossed in a salad the next day too!

INGREDIENTS

1 cup olive oil

1/4 cup lemon juice

1 tsp salt

2 tsp dried oregano

1 tsp ground black pepper

10 cloves of garlic, chopped

4 large boneless chicken breasts, cut into 1 inch pieces

Metal or bamboo skewers

PREPARATION

Place all ingredients except for chicken in a non-metallic container - I usually use a large Glad ware or Tupperware container with a lid. Mix well.

Add chicken and toss. Cover with lid and place in refrigerator overnight or 8 hours minimum. Try to mix the chicken at least once during the marinating process.

If using wooden or bamboo skewers, soak for at least 30 minutes in water.

Place chicken on skewers, about 6 pieces each.

Place on grill at medium heat and cook about 4 minutes per side or until done.

Easter Dinner 2012

noreply@blogger.com (Thomas MacEntee) — Sun, 08 Apr 2012 16:47:00 +0000

This year, even though Greek Orthodox Easter is next Sunday, April 15, 2012, we are celebrating the holiday today with the Western church since not all of us could be together next Sunday.

The menu doesn't change much from year to year. Here is a look at what's cooking and what I'll be serving today:

red Easter eggs - we play the game tsougrisma before dinner starts
feta cheese
kalamata olives
rosemary olive oil bread (from La Brea)
Oven Roasted Tomatoes
Greek Oven-Roasted Potatoes
Marinated Grilled Boneless Leg of Lamb
Chicken Souvlaki
grilled mushroom caps
green beans
apple pie
cherry pie
ice cream
homemade greek yogurt
coffee
tea

Christos Anesti! Happy Easter to everyone!

Turkey Sausage Patties

noreply@blogger.com (Thomas MacEntee) — Tue, 17 Jan 2012 16:35:00 +0000

With me following the Atkins diet since the start of 2012, I've tried to come up with a breakfast protein to accompany eggs. Bacon is fine but I'd love to have something with less fat.

Solution: homemade turkey sausage patties using ground turkey and a few spices. I fry them in a non-stick pan or on the George Foreman grill.

INGREDIENTS

1.5 pounds ground turkey
1/2 teaspoon ground ginger
1 teaspoon salt
1 teaspoon dried sage
1/8 teaspoon cayenne pepper (optional)
1 teaspoon ground black pepper

PREPARATION

In a large bowl place the ground turkey and then all the spices on top.

Mix with your hands until well blended. You can use a food processor as well.

Heat a frying pan or non-stick grill or griddle.

Form the turkey mixture into patties and brown on both sides to 165 degrees or no longer pink in the center. About 10 minutes.

Makes about 10 patties

Christmas 2011 Baking

noreply@blogger.com (Thomas MacEntee) — Fri, 16 Dec 2011 18:16:00 +0000

I will be doing some baking for the Christmas holidays starting this weekend . . . for those of you who are in need of recipes, including "Reindeer Balls", here you go:

Better Butter Cookies

Cornmeal Current Biscotti

Gingerbread Cookies

Lime Meltaways

No Bake Chocolate Oatmeal Cookies

Peanut Butter Blossoms (with Hershey's Kisses)

Reindeer Balls

Royal Icing

Sugar Cookies

Thumbprint Cookies

Welsh Tea Cakes

Easter Dinner 2011

noreply@blogger.com (Thomas MacEntee) — Sun, 24 Apr 2011 16:00:00 +0000

Well, it happens every four years or so, and so too in 2011: Orthodox Easter as celebrated by my Greek in-laws coincides with "regular Easter" as we call it. Both are April 24, 2011.

Here is a look at what's cooking and what I'll be serving today:

red Easter eggs - we play the game tsougrisma before dinner starts
feta cheese
olives
bread
Oven Roasted Tomatoes
Greek Oven-Roasted Potatoes
Marinated Grilled Boneless Leg of Lamb
grilled mushroom caps
green beans
cherry pie
homemade greek yogurt
strawberry shortcake
coffee
tea
ouzo

Christos Anesti! Happy Easter to everyone!

Oven Roasted Tomatoes

noreply@blogger.com (Thomas MacEntee) — Sun, 24 Apr 2011 15:53:00 +0000

I love this recipe because a) it can help get rid of excess fresh tomatoes especially towards the end of the summer and b) the end result is versatile. By that I mean you can serve it as a side dish, or mash up the cooked tomatoes and serve it as an appetizer spread with a good rustic bread and a glass of red wine. Also, I've pureed the cooked tomatoes as the base for soup.

INGREDIENTS

2 lb small to medium tomatoes - usually tomatoes on the vine
10 cloves of garlic, minced
2 tablespoons olive oil
3 tablespoons bread crumbs
Salt and pepper to taste

PREPARATION

Preheat oven to 350 degrees.

Cut the tops off all the tomatoes and placed them in an ovenproof baking dish (not metal - glass or ceramic) that has been lightly sprayed or wiped with olive oil.

Sprinkle tops of tomatoes with garlic, then salt and pepper.

Next, drizzle olive oil over tops of tomatoes and then sprinkle with bread crumbs.

Bake at 350 degrees F for 45 minutes. Remove from oven and serve immediately as side dish or cool and use for other purposes such as appetizer or soup base.

Frittata

noreply@blogger.com (Thomas MacEntee) — Tue, 19 Apr 2011 22:38:00 +0000

This recipe is my version of Mom's recipe for frittata which she enjoyed making for Sunday breakfast when we had a full house. Those who remember this dish also remember all the goodies from Katz's bakery as well!

INGREDIENTS

1 lb sausage, crumbled - either breakfast or Italian sausage
1 large onion, chopped
1 tablespoon olive oil
3 large russet baking potatoes, peeled and sliced
1 green or red pepper, chopped
2 cups shredded cheese - mozzarella, cheddar, romano
Additional ingredients (see below)
1/2 cup water
12 large eggs
Salt and pepper to taste

PREPARATION

Crack eggs into a large bowl, add 1/2 cup water and whisk until eggs are broken down, about 1 minute. Set aside.

Preheat oven to 400 degrees F. Spray a large (12 inch) deep dish pizza pan or a 13x9x2 baking pan with spray cooking oil. Set aside.

In frying pan on medium high heat, add olive oil, onions, peppers and sausage.

Add potatoes and stir. Cook about 10 minutes over medium heat just until potatoes start to soften. Remove from heat and place in pizza pan or baking pan.

Sprinkle cheese over cooked filling and sprinkle with pepper and salt. Pour egg mixture over contents of pan.

Bake at 400 degrees F for 30 minutes. Check for doneness by inserting a skewer or steak knife in frittata - there should be no liquid. Cook longer if required.

Additional ingredients: you can get very creative with this dish and instead of making it for breakfast, make a dinner frittata by using adding any of these ingredients in different combinations:

black olives
artichoke hearts
roasted red peppers
feta cheese
ham
tuna
chicken (cooked)

Cranberry Sauce with Orange

noreply@blogger.com (Thomas MacEntee) — Wed, 24 Nov 2010 20:09:00 +0000

This recipe is my interpretation of Quick and Easy Cranberry Sauce over at About.com: Southern Cooking which is my go to place for down home recipes.

INGREDIENTS

2 packages of fresh cranberries, (12 ounces each)
2 tsp freshly grated orange rind
2 oranges
1 1/3 cup granulated sugar
2/3 cup brown sugar, packed
1 tsp cinnamon
1/2 tsp ground ginger

PREPARATION

Rinse cranberries and pick over for leaves and stems. Set aside.

Grate orange rind before cutting and juicing oranges. Add enough water to juice to make 2 cups total.

Place orange juice/water mixture in large dutch oven. Add sugars and bring to boil so that sugars are dissolved.

Add cranberries, orange rind, cinnamon and ginger.

Let mixture return to boil. Lower heat to simmer and cook, covered, for 12 minutes until berries have popped.

Cool and then place in dish and refrigerate overnight.

Thanksgiving 2010

noreply@blogger.com (Thomas MacEntee) — Tue, 23 Nov 2010 18:25:00 +0000

Well I've been tagged once again with making Thanksgiving Dinner this year. It started out as a small intimate meal for give but since my sister-in-law broke her foot last week, I'll be cooking here in Chicago and transporting the meal up to Des Plaines to be reheated and served for eight.

Here's a preview of what I'll be serving:

Organic greens with tomatoes, cucumbers and vinaigrette dressing
Spanikopita (Greek spinach puffs made with phyllo dough)
Turkey breast, ordered from Gepperth's
Ham from Costco
Greek Oven-Roasted Potatoes
Sweet Potatoes
Cornbread Stuffing
Yeast Rolls
Pumpkin Pie from Costco
Cherry Pie from Baker's Square
Kim Crawford Sauvignon Blanc
Greg Norman Limestone Coast Cabernet Merlot

I hope everyone has a wonderful Thanksgiving!

© 2010, copyright Thomas MacEntee

Red Wine Risotto with Portobello Mushrooms and Italian Sausage

noreply@blogger.com (Thomas MacEntee) — Sun, 29 Aug 2010 22:30:00 +0000

This is one of my favorite Fall dishes - a risotto made with red wine, Portobello mushrooms, Italian sausage and a bit of Fontina cheese.

INGREDIENTS

1 medium onion, chopped
2 tbsp olive oil
1 1/2 cups Arborio rice
1 cup dry red wine such as Chianti
5 cups chicken or veal stock, must be simmering and hot!
3 Italian sausages, chopped (can be pre-cooked)
1 cup peas, fresh or frozen
1 cup chopped Portobello mushrooms
1/4 cup Fontina cheese

PREPARATION

In a large saucepan or frying pan, heat oil over medium heat. Add chopped onion.

Make certain that the stock is at a simmer in another saucepan - it must be hot for the risotto to be silky.

After onion has softened, but is not brown, add rice and toss to coat with oil. Cook for 2 minutes while continuously stirring.

Add wine. Continue stirring until all liquid is absorbed.

Add sausage and mushrooms. Then add 1 cup of hot stock. Continue stirring until liquid is almost all absorbed.

Continue process of adding stock, 1 cup at a time and stirring until completely absorbed. This may take as long as 20 minutes. Do not stop stirring - this gives risotto its creamy consistency.

After the final cup of stock is added, add the peas.

When all stock is absorbed, remove from heat and add cheese. Serve.

Potato Salad

noreply@blogger.com (Thomas MacEntee) — Sun, 25 Jul 2010 17:48:00 +0000

I finally have found a potato salad recipe that works for me - and for the rest of the household. I don't mind hard-boiled eggs in my potato salad but I'm the only one. So, I came up with this recipe which is more on the Southern side with pickle juice, onion, and vinegar.

INGREDIENTS

5 lb red potatoes, peeled and cut into large cubes
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped onion
1/4 cup sweet relish
2 tbsp pickle juice
2 tbsp vinegar
2 tbsp sugar
1 cup mayonnaise
1 tsp mustard
2 tbsp parsley (fresh or dried)
Salt and pepper to taste

PREPARATION

Bring a large stock pot filled with water to boil.

Peel the potatoes and cut into large cubes.

Rinse the potatoes and then dry with a kitchen towel or paper towel.

Boil potatoes until just tender, about 10 minutes. Drain and cool.

Toss remaining ingredients, except for salt and pepper in large bowl. Gently add cooled potatoes.

Add salt and pepper to taste.

Chill and serve.

Greek Oven-Roasted Potatoes

noreply@blogger.com (Thomas MacEntee) — Thu, 15 Apr 2010 19:48:00 +0000

I made these for the first time this past Easter and they were excellent - for an Irish boy who had his fill of potatoes growing up, I still couldn't get enough of these!

INGREDIENTS

5 large potatoes (baking size)
3/4 cup of olive oil
juice of 1 lemon
2-3 cloves of garlic, minced
3/4 teaspoon of dried oregano
2 teaspoons of salt
freshly ground pepper
2 1/2 cups of water

PREPARATION

Preheat oven to 480F degrees.

Peel the potatoes and cut into quarters.

Rinse the potatoes and then dry with a kitchen towel or paper towel.

Spread potatoes in a large roasting pan, at least 11 x 14 inches.

Add the oil, lemon juice, garlic, oregano, salt and pepper and toss with your hands.

Arrange the potatoes so they are face down (largest side on the bottom).

Add the water to the pan.

Roast at 480F until the water boils (about 5 minutes). Reduce heat to 355F and cook for 1 hour.

Potatoes should be light and fluffy and water should be gone. Continue roasting until done.

Yeast Rolls

noreply@blogger.com (Thomas MacEntee) — Wed, 25 Nov 2009 18:04:00 +0000

This recipe is one of the easiest which involves yeast. It is adapted from the Mary Mac's Rolls recipe in Being Dead Is No Excuse: The Official Southern Ladies Guide to Hosting the Perfect Funeral.

INGREDIENTS

1 cup boiling water
3/4 cup shortening
1 1/2 teaspoons salt
3/4 cup sugar
2 eggs beaten
2 packages active dry yeast
1 cup warm water
6 cups flour

PREPARATION

Pour the boiling water over the shortening in a large bowl. Add the salt and the sugar then let the mixture cool.

Add the eggs.

Meanwhile, place the yeast in a separate bowl with the warm water for five minutes.

Stir the yeast mixture into the shortening and egg mixture.

Mix in the flour, one cup at a time. Place dough in a greased bowl then place in the refrigerator for at least two hours. Cover bowl with plastic wrap.

Roll the dough out on a floured board. Cut the rolls out with a donut cutter or a drinking glass. Brush with melted butter and then fold them over.

Place in a buttered pan and brush with more butter. For an 8-inch square pan, you should be able to fit 15 to 18 rolls.

Let rolls rise 1 1/2 hours in a warm place.

Bake at 375 degrees or until brown on top, about 12 minutes.

Thanksgiving 2009

noreply@blogger.com (Thomas MacEntee) — Mon, 23 Nov 2009 17:21:00 +0000

Well I've been tagged with making Thanksgiving Dinner this year. Here's a preview of what I'll be serving with recipes previously posted here at And I Helped!

Perfect Roast Turkey

Stuffing

Turkey Gravy

Roasted Vegetables

I'll also make Cranberry Sauce, Caesar Salad as well as Yeast Rolls (and place the recipe here soon). The rest of the family will bring feta and olives (hey, we're Greek!) and desserts.

© 2009, copyright Thomas MacEntee

Focaccia Bread

noreply@blogger.com (Thomas MacEntee) — Sat, 28 Mar 2009 18:27:00 +0000

Basically a double-recipe of the Pizza Dough for a large 11 x 17 jellyroll pan..

INGREDIENTS

1 1/3 cup lukewarm water (105–115°F)
2 (1/4-oz) package active dry yeast (5 teaspoons)
2 teaspoon sugar
4 tablespoons olive oil plus additional for brushing
3 1/3 cups unbleached all-purpose flour plus additional for dusting
1/2 cup yellow cornmeal
1 tablespoon table salt
Optional: rosemary, roasted garlic

PREPARATION

1.Stir together water, yeast, and sugar in a large bowl and let stand until foamy, about 10 minutes. (If mixture doesn’t foam, discard and start over.) Stir in oil, flour, cornmeal, and table salt, then stir until a dough forms. Add chopped rosemary (about 3 tablespoons) if desired.

2.Knead on a floured surface, dusting with more flour as needed to prevent dough from sticking, until smooth and elastic, 5 to 10 minutes (dough will be moist). I use my Kitchen Aid mixer at medium and the dough hook for 5 minutes.

3.Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.

4. Punch down dough and then place on to well-oiled jelly roll pan. Pat out dough and let rise in warm place for another hour.

5. Preheat oven to 400 degrees. Brush top of dough with olive oil or with egg wash. Dimple dough with thumb. Place pieces of roast garlic on top if desired.

6. Bake for 20 minutes until crisp and golden brown on bottom.

Pizza Dough

noreply@blogger.com (Thomas MacEntee) — Sat, 28 Mar 2009 18:23:00 +0000

This can be made into small pizza crusts and grilled. Doubled recipe will make a large 11 x 17 jellyroll pan size pizza.

INGREDIENTS

2/3 cup lukewarm water (105–115°F)
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
1 teaspoon sugar
2 tablespoons olive oil plus additional for brushing
1 2/3 cups unbleached all-purpose flour plus additional for dusting
1/4 cup yellow cornmeal
1 1/2 teaspoons table salt

PREPARATION

1. Stir together water, yeast, and sugar in a large bowl and let stand until foamy, about 10 minutes. (If mixture doesn’t foam, discard and start over.) Stir in oil, flour, cornmeal, and table salt, then stir until a dough forms.

2. Knead on a floured surface, dusting with more flour as needed to prevent dough from sticking, until smooth and elastic, 5 to 10 minutes (dough will be moist). I use my Kitchen Aid mixer at medium and the dough hook for 5 minutes.

3. Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.

4. Punch down dough and divide into 6 balls. Roll out 1 ball of dough 1/8 inch thick (about 7 inches in diameter) on a lightly floured surface. Brush off excess flour, then transfer dough to a lightly oiled baking sheet and cover surface of dough completely with plastic wrap. Roll out remaining balls of dough in same manner, covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight.

Adult Macaroni and Cheese

noreply@blogger.com (Thomas MacEntee) — Sun, 11 Jan 2009 20:25:00 +0000

I call this "adult" macaroni and cheese because I usually make it with a cheese other than the standard cheddar - gruyere, emanthaler, parmesan, asiago. It makes a great side dish on a cold winter day! This recipe is based on one from The New Basics Cookbook by Julee Rosso and Sheila Lukins with my own variations.

INGREDIENTS

1 pound penne or other pasta
4 cups milk
4 tbsp (1/2 stick) unsalted butter
6 tbsp all-purpose flour
1 tsp paprika
Salt and pepper
12 ounces cheese, grated

PREPARATION

1. Boil the pasta in a large stock pot with salted water. Use the time alotted on the package but subtract one minute - you want the pasta to be slightly underdone.

2. Drain the pasta and set aside in a large bowl.

3. Preheat the oven to 350 F degrees.

4. In a large sauce pan (or in a large microwave-safe glass measuring cup in the microwave), bring the milk to a boil and immediately remove from heat.

5. Melt the butter in a large Dutch oven over low heat. Add the flour and whist over low heat for about 5 minutes but make sure it doesn't brown. Remove from heat.

6. Add the hot milk to the flour mixture, and whist well. Add 1/2 tsp of the paprika, season with salt and pepper, and return the pan to the heat. Cook over medium heat, constantly whisting for about 5 minutes or until mixture thickens. Remove from heat.

7. Add the cooked pasta to the sauce.

8. Butter a 13 x 9 x 2 glass baking dish or casserole and pour in the pasta/sauce mixture.

9. Sprinkle the grated cheese over the pasta and then sprinkle with the remaining paprika, salt and pepper.

10. Place the dish on a baking sheet and bake for about 20 to 25 minutes until hot.

11. Remove the dish and if desired, place under a broiler - watching constantly - until the top is golden brown, about 3 minutes.

Serves 8.

Variations: look for hard or semi-hard cheeses to use but I have also used some cream cheeses such as fontina. When using a creamier cheese, I mix the cheese into the pasta instead of sprinkling on top. Also consider using cheese combinations such as asiago and gorgonzola. Another variation is to add a can of chopped, drained tomatoes to the pasta mixture as well as cooked mushrooms - the goal is to add items which won't contribute moisture to the dish and make it soupy.

Cornmeal Currant Biscotti

noreply@blogger.com (Thomas MacEntee) — Sat, 13 Dec 2008 18:09:00 +0000

I believe this recipe originated from the Baking with Julia cookbook and television series on PBS.

INGREDIENTS

1 cup flour
1 cup cornmeal
1/2 tsp baking powder
1/4 tsp salt
4 Tbs unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla
1 tsp finely grated lemon peel
1 cup raisins OR dried cherries, cranberries, blueberries, currants, OR chopped dried apricots

PREPARATION

1. Combine flour, cornmeal, baking powder and salt in a medium bowl and mix together thoroughly with a whisk or a fork. Set aside.

2. Beat butter and sugar in a large bowl with an electric mixer until blended. Add eggs, vanilla and lemon peel and beat until light and fluffy.

3. Add flour mixture, stirring until all ingredients are moistened.

4. Add dried fruit, mixing with your hands if necessary. Shape dough into a 12"x2" log and place on a cookie sheet lined with parchment paper.

5. Bake in the middle of a pre-heated 350̊ oven 35 to 40 minutes, or until lightly browned and cracked on top. Cool 5 to 10 minutes.

6. Transfer loaf carefully to a cutting board. Using a long serrated knife, cut loaf on the diagonal into slices about 3/8"-wide. Lay slices, cut side down, on cookie sheet.

7. Bake about 10 minutes or until cookies are barely beginning to brown at edges.

8. Set pan on a rack. Cool cookies completely before stacking or storing. May be stored, airtight, for at least 2 weeks. Makes about 30 biscotti.

Notes: the batter is very soft and I spoon it into a log and shape it with a spatula to about 12" or 13" x 2-1/2" or 3". The dough spreads to about 5" wide while cooking. I slice the biscotti about 1/2" thick. I regularly double the amount of lemon peel. I have been known to add 1/2 tsp baking soda, 1 Tbs lemon juice and 1/4 cup flour successfully to the dough. For my own tastes, I much prefer dried cherries or cranberries in this recipe (I find raisins too sweet in it). It generally bakes in about 30 minutes in my oven at 350̊, plus another 15 minutes, after slicing, standing up on the cookie sheet.

Chicken Stew

noreply@blogger.com (Thomas MacEntee) — Sat, 08 Nov 2008 17:05:00 +0000

The cold weather is upon us here in Chicago and it is time for me to switch to the "winter menu" as I call it. Lots of soups and stews - items that can cook all day and fill the house up with wonderful smells. A great way to braise tough cuts of meat and make them tender.

While I like chicken soup, I never cared to make it since most recipes start with a raw chicken and have you skimming the broth for what seems like forever. My solution: start with a rotisserie chicken from your local supermarket.

A rotisserie chicken is already cooked and seasoned. Plus you can make a large batch of stock from one chicken. I usually turn my stock and the picked over meat into chicken stew and serve with dumplings or biscuits.

INGREDIENTS

2 cups chopped onions
1 tbsp olive oil
1 large rotisserie chicken, cooked
Water
4 tbsp butter (1/2 stick)
1/2 cup flour
1 14 oz can evaported milk
8 oz mixed frozen vegetables

PREPARATION

1. In large stock pot, place onions and oil over medium heat. Cook for five minutes until onions are soft.

2. Meanwhile, remove large areas of meat from the chicken. Break carcass apart and place in stock pot when onions are soft. Cover with cold water and bring to a boil over medium high heat.

3. Boil chicken carcass for about one hour or until most bones are free of meat. Cool.

4. Strain stock using a fine sieve or cheesecloth. Pick over bones removing pieces of meat. Place meat in a separate bowl. Keep stock warm, at a simmer.

5. In a large dutch oven, melt butter over low heat and add flour. Cook for five minutes, stirring constantly, to make a roux. Add 2 cups of hot stock to roux and cook until thickened.

6. Add remaining stock and pieces of meat. Add can of evaporated milk. Bring to a boil.

7. Add frozen vegetables and season to taste.

8. Variations: Add chopped rosemary while cooking onions. Add more frozen vegetables or greens such as kale or swiss chard. Also add roasted garlic.

Blueberry Buckle

noreply@blogger.com (Thomas MacEntee) — Sun, 10 Aug 2008 17:22:00 +0000

Blueberry Buckle was the summer cake growing up but there were times during the winter when it would make a surprise appearance since Mom was known to freeze fresh-picked blueberries by the quart.

What is a buckle? It may be regional to the East Coast or New York area, but it is considered a cobbler food where the fruit was mixed in with the batter as opposed to a true cobbler where the sweet biscuit dough was placed on top of the fruit.

This recipe has a crumb topping which makes it more like a coffee cake. In fact, I remember that this was always served with coffee at night or during card parties in the summmer. Besides making Blueberry Buckle in the dead of winter using frozen berries, sometimes she would make several in disposable 13 x 9 x 2" pans and freeze them.

INGREDIENTS

3/4 cup sugar
1/4 cup vegetable shortening
1 egg
1/2 tsp salt
2 tsp baking powder
2 cups flour
1/2 cup milk
2 cups well drained blueberries

Topping

1 cup flour
2/3 cup sugar
1 tsp cinnamon
1/2 cup butter (one stick)

PREPARATION

1. Preheat oven to 375 degrees.

2. In a large bowl, sift together flour, salt and baking powder. Set aside.

3. In another bowl, cream together the sugar and vegetable shortening. Add the egg. Then add flour mixture and then milk.

4. Next, add blueberries and mix until berries are evenly distributed.

5. Place in well greased 13 x 9 x 2 pan.

6. Make topping by using a pastry blender to combine all ingredients until coarse meal is formed. Scatter over top of pan.

7. Bake 40-45 minutes.

Photo: Blueberry Buckle by Dave Kekish on Flickr.

Best Homemade Pizza Ever!

noreply@blogger.com (Thomas MacEntee) — Sat, 21 Jun 2008 05:11:00 +0000

Well, I stumbled upon a recipe based on something Mom used to make: homemade pizza using frozen bread dough.

I know, I know - this means not everything is made from "scratch," but believe me, this is so easy and so inexpensive compared to delivery that you'll want to make it at least twice a week. That is at least how often we make this recipe now.

The result: a Sicilian style (meaning rectangular), thin crust pizza that takes all of 10 minutes to prep and 20 minutes to bake. It does mean thawing out the bread dough at least two hours ahead of time so there is a little bit of planning involved. And you can make this vegetarian if you'd like or load it up with meat or even some bizarre combinations.

INGREDIENTS

Dough

1lb loaf frozen bread dough

2 tbsp olive oil

Sauce

1 medium onion, chopped

1 28oz can tomato puree

1 12oz can tomato paste

Salt and pepper to taste

1 tsp oregano

Toppings

1 lb shredded mozzarella cheese

Various toppings (pepperoni, peppers, mushrooms, artichoke hearts, ham, etc.)

PREPARATION

1. Preheat oven to 175 degrees.

2. Using a 17" x 11" commercial baking sheet (jelly roll pan), spread oilve oil evenly over surface of pan. Place frozen bread dough in middle of pan.

3. Turn oven off. Place pan in oven and leave for 2 - 4 hours until thawed and dough has risen.

4. Preheat oven to 400 degrees.

5. Pat dough out using hands and turn at least twice to coat with oil. Dough should be able to stretch out to entire edges of pan.

6. Bake dough for 10 minutes at 400 degrees.

7. Meanwhile, place onion and small amount of olive oil in medium saucepan and cook for 2 minutes on medium high. Add salt, pepper and oregano. Add tomato puree and paste. Cook over medium-low heat for 8 minutes.

8. Remove dough from oven. Using a spatula, place approximately 1 1/2 cups sauce over surface of dough. Store remaining sauce in refrigerator for another pizza but use within 1 week.

9. Sprinkle cheese over sauce. Add various toppings.

10. Bake at 400 for another 10 minutes. Remove from oven, slice and serve!

Barbecue Baked Beans: Part Three - The Beans!

noreply@blogger.com (Thomas MacEntee) — Wed, 07 May 2008 21:59:00 +0000

[Note: my bean recipe consists of three parts: Barbecue Spice which is then used to make Barbecue Sauce which is then used to make Barbecue Baked Beans.]

This recipe is adapted from one in the June 2004 Issue (#76) of Saveur Magazine. It is by Rick Bayless, better known for his inventive interpretation of Mexican dishes, and a fellow Chicago resident. What I didn't know is that his parents ran a very successful roadside barbecue restaurant in Oklahoma City, Oklahoma called The Hickory House.

I have adapted the original recipe for several reasons. First, I was unhappy with the "mismatch" between the amount of barbecue sauce needed: the recipe called for 1 cup of Barbecue Sauce. If I made a double batch, I'd always have 1 cup left over. So the recipe below is actually a triple batch of the original. Second, the original recipe called for too much water. Each time my beans were way too watery which I can't stand. When you place them on your plate, they shouldn't be running into your cole slaw juice or your hamburger bun.

INGREDIENTS

1 large green pepper, cut into 1/4” pieces

6 drained 15 oz cans or 11 cups drained cooked beans – pinto, navy or great northern

3 cups barbeque sauce

6 tbsp brown sugar

1/2 cup water

3 tbsp Worcestershire sauce

Bacon (optional)

PREPARATION

1. Preheat oven to 375 degrees.

2. In a 13 x 9 x 2" baking dish, place peppers, beans, brown sugar, barbecue sauce and water. Mix well.

3. Drizzle Worcestershire sauce on top.

4. Place strips of bacon across the top of the beans.

5. Bake until top is glazed looking and browned, the beans start to peek up from the liquid and the liquid is bubbling vigorously around the edges, about 60 minutes. Let cool slightly before serving. Serves 12 normal people, 6 of my family members.