And I Helped!

Christmas 2019 Baking

noreply@blogger.com (Thomas MacEntee) — Fri, 20 Dec 2019 17:52:00 +0000

I just finished this year's cookiepalooza as I call it. And despite having a new hip installed less than three weeks prior, I was able to survive the baking process!

Gingerbread Cookies

Kourabiedes (Greek butter cookies)

Lime Meltaways

Melamakarona (Greek honey walnut cookies)

Peanut Butter Blossoms (with Hershey's Kisses)

Royal Icing

Welsh Tea Cakes

Kourabiedes (Greek Butter Cookies)

noreply@blogger.com (Thomas MacEntee) — Fri, 21 Dec 2018 23:23:00 +0000

So I married into a Greek family (sounds like a title of a movie, no?) and little by little I've been teaching myself how to make Greek dishes. These include Greek Salad, Souvlaki, Greek Potatoes, Galaktoboureko and more.

This Christmas I wanted to make several types of Greek cookies that my mother-in-law always seems to have around the house in December. I love Kourabiedes despite how messy they can be! WARNING: these cookies are often served in paper baking cups because they are known to "explode" all over you, powdered sugar and all.

INGREDIENTS

1 lb butter (4 sticks), softened
1/2 cup powdered sugar
1 egg yolk
1 tbsp rum, ouzo or brandy
1 tsp vanilla extract
1 cup almonds, lightly roasted
5 cups all purpose flour
1 tsp baking powder
6 cups powdered sugar

PREPARATION

Pre-heat oven to 350 degrees. Prepare one or two baking sheets with Silpat or parchment paper.

1. Grind almonds in food processor - they should be finely ground.

2. Cream butter and 1/2 cup powered sugar for five minutes, until light and fluffy.

3. Add egg yolk, vanilla, and alcohol. Combine with mixer and then add almonds.

4. In another bowl, mix flour and baking powder. Using mixer or hands, gradually add flour mixture to butter mixture.

5. Roll dough into small balls, using a tablespoon as measurement. Place on cookie sheet and bake for 20 minutes (rotate pans after 10 minutes.

6. Let cool slightly and then cover in powdered sugar (be very generous)/ Place each cookie in a paper baking cup (cup cake liner) and serve on a platter.

Roasted Garlic Dime Bags

noreply@blogger.com (Thomas MacEntee) — Sun, 18 Nov 2018 21:33:00 +0000

Okay so this pantry staple is not what you think it might be. Thomas isn't making "garlic crank" to sell out in front of The Wooden Spoon here in Chicago, catering to hard-up chefs sans condiments. I came up with this idea a few years ago since we purchase a 4 lb bag of peeled garlic at Costco once a month and there are times when we don't finish it.

INGREDIENTS

3 lbs peeled, whole garlic
1/2 olive oil
1 tsp salt
1 tsp black pepper

PREPARATION

Pre-heat oven to 350 degrees. Place a 13x9x2 or deep dish pizza pan on the counter.

1. Place all ingredients - garlic, oil, salt and pepper, in the baking pan.

2. Cover with aluminum foil and place in oven on middle rack. Bake for 1 hour at 350 degrees.

3. Remove from oven and let cool slightly - about 15 minutes.

4. Place roasted garlic plus any oil in the pan in a food processor and pulse for 30 seconds until smooth.

5. Use a small spatula or a serving spoon and place about 3 tablespoons on a large square of plastic wrap (about 8" x 8". Twist bag and place in a plastic container (do not stack the dime bags).

6. Freeze and them remove from plastic container. Place in plastic zipper bag for storage up to 6 months.

Variation: use an old plastic or metal ice cube tray for freezing the roasted garlic paste, then place in plastic zipper bag.

Use in soups and sauces or thaw and blend with cream cheese and spread on crackers for hors d'oeuvres.

New Jersey Crumb Cake

noreply@blogger.com (Thomas MacEntee) — Sat, 29 Sep 2018 23:13:00 +0000

I grew up in the Catskill Mountains of New York and my mother was born in Jersey City, New Jersey. We still had her sisters living down there so we frequently made the 90 minute trip by car. One treat was to stop in at the famous B&W Bakery in Hackensack to get several crumb cakes to bring as gifts.

Now New Jersey crumb cake is NOT your typical crumb coffee cake like Entenmann's or Drake. The New Jersey variety had to have a crumb layer that was twice the depth of the bottom cake layer.

This is the closest recipe I have to duplicating the crumb cake I grew up with.

INGREDIENTS

Cake

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup milk
2 tbsp oil (vegetable)
2 tsp vanilla extract

Topping

2 1/2 cups all-purpose flour
1 cup brown sugar
2 tsp. cinnamon
1 cup (2 sticks) butter, melted and cooled
Powdered sugar, for dusting

PREPARATION

Pre-heat oven to 350 degrees. Grease a 8x8 inch square baking pan.

Cake

1. Mix all dry ingredients (flour, sugar, baking powder, and salt) in a medium bowl with a fork.

2. Mix remaining ingredients (egg. milk, oil and vanilla) in a separate bowl. Pour into dry ingredients and mix by hand with a fork or spatula. When combined, pour into cake pan and spread evenly. Set aside.

Topping

3. In a large bowl, combine flour, sugar, and cinnamon with a fork.

4. Pour in melted butter and combined. Mixture should form large crumbs, but not be too wet. Add a little flour if needed.

Assemble and Bake

5. Spread topping over cake evenly.

6. Place pan in oven on middle rack and bake for 25-30 minutes. A knife or toothpick inserted in the center will come out clean. Remove from oven and cool.

Dust with powdered sugar. Serve warm or at room temperature. Serves 8.

Cherry Cobbler

noreply@blogger.com (Thomas MacEntee) — Sat, 22 Sep 2018 22:17:00 +0000

My family LOVES anything cherry . . . sour cherry pie, cherry clafoutis, and cherry cobbler. This recipe is an adaptation of several that I have tried. It requires that you make your cherry filling on the stove top then top it with a shortcake biscuit mixture in a 13 x 9 x 2 inch pan.

INGREDIENTS

Filling

4 cans sour cherries with juice, 14.5 ounces each
2/3 cup white sugar
2/3 cup brown sugar
5 tbsp corn starch
2 tsp cinnamon
1/2 tap nutmeg
5 tbsp lemon juice
1/2 cup water

Topping

3 3/4 cup all purpose flour
1/2 cup white sugar
4 tsp baking powder
1 1/2 tsp salt
1 1/2 sticks butter - very cold and cut into small cubes or grated
1 cup half and half
1 cup milk

PREPARATION

Filling

1. Drain the cherries and reserve the juice in a bowl (it should come to about 2 cups). Set the cherries and juice aside.

2. In a large sauce pan, add the sugars, cornstarch, cinnamon and nutmeg. Mix together and then add lemon juice, 1/2 cup water and reserved cherry juice. Bring to a boil over medium heat - mixture should thicken. Remove from heat and add cherries.

Topping

3. In a large bowl, combine flour, sugar, baking powder and salt.

4. Using a pastry blender or two butter knives, blend in the butter until the mixture looks like loose cornmeal (there will be large pieces of butter). Add half and half and milk, mix with spoon and set aside.

Assemble and Bake

5. Preheat oven to 400 degrees. Place filling in ungreased 13x9x2 inch baking pan.

6. Drop filling in large spoons on top of filling. Try to cover the entire area but there will be some gaps. Bake for 40 minutes or until golden brown.

Dust with powdered sugar. Serve warm or at room temperature with ice cream. Serves 8.

Beef Stew

noreply@blogger.com (Thomas MacEntee) — Sat, 03 Feb 2018 18:28:00 +0000

There is nothing like a hearty beef stew in the dead of winter. It warms up a cold February day, even a work day when you can throw it into a slow cooker! This recipe has variations on ingredients (see the end of the recipe) and works well with homemade drop biscuits OR place the biscuit dough on top of the stew for the last 30 minutes.

INGREDIENTS

4 lbs stewing beef, cut into cubes
1 cup flour
1 tsp salt
1 tbsp black pepper
1 tsp dried thyme
1 tbsp paprika
2 tbsp oil

1 large onion, chopped
6 cloves garlic, chopped
1 tbsp oil
1 cup good red wine
8 cups beef stock
1 1/2 cups diced tomatoes
3 large russet potatoes, cubed
2 cups mixed frozen vegetables (peas, carrots, corn)

PREPARATION

1. Mix the flour, salt, pepper, thyme and paprika in a large bowl. Toss the beef cubes until coated.

2. Heat large skillet or electric frying pan, add oil and fry beef on medium high heat, turning to cook each side. Remove from heat and place in large bowl.

3. In slow cooker or large Dutch oven, over medium high heat, add oil and onion. Cook about 5 minutes until onions start to turn brown. Add garlic and any leftover flour mixture. Cook 1 minute then deglaze with red wine.

4. Add beef cubes, beef stock, and tomatoes. Cook at a simmer for at least 4 hours (use high setting on slow cooker).

5. After 3 hours, add potatoes and vegetables. Cook until tender

6. Variations: Use canned diced tomatoes or tomato paste in place of fresh potatoes. Add other vegetables including mushrooms, turnips, parsnips, etc.

Galaktoboureko

noreply@blogger.com (Thomas MacEntee) — Thu, 07 Sep 2017 22:18:00 +0000

For years, my mother-in-law would make this dessert which was a mystery to me: it had phyllo on the top and bottom, it was soaked in sugar-honey syrup, but it wasn't Baklava! Basically, Galaktoboureko means "milk pie" and is a semolina custard wedged between phyllo and soaked in syrup. The recipe is not too difficult to make, but personally I only make it on a special occasion like a dinner party or a birthday.

INGREDIENTS

Syrup

2 cups sugar
1 cup water
1 tablespoon lemon juice
2 tablespoons honey
1 tsp cinnamon

Custard

4 cups whole milk
2 cups heavy cream
1 cup fine semolina (use Greek semolina here)
3 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon vanilla

6 eggs
1/2 cup sugar

12 sheets phyllo dough (defrosted)
1 stick butter, melted

PREPARATION

Prepare sugar syrup ahead of time and let cool in refrigerator. Bring water and sugar to boil over medium heat. Lower heat to simmer for five minutes. Remove from heat and add honey, lemon and cinnamon.

In large saucepan, bring milk and cream to a slight boil (do not scorch). Sift semolina, sugar and cornstarch together then SLOWLY add mixture to boiling milk/cream. Stir and continue to cook on low until mixture is thick. Remove from heat and let cool for 15 minutes.

In a bowl, beat eggs and sugar until fluffy and pale yellow, about 10 minutes. Set aside.

Fold egg mixture, in small parts, into warm custard. If custard is too hot it will cook the eggs! Once incorporated, set aside.

Preheat oven to 350 degrees.

Using 13 x 9 x 2 pan, brush with melted butter. Take one sheet of phyllo, place in pan. Most sheets are 13 x 17 so you can't quite fold it in half but fold the excess over on to the sheet. Butter with melted butter. Repeat with 6 more sheets and butter, alternating the "flap" so that the phyllo is even.

Spread custard mixture over phyllo dough.

Continue to add remaining five sheets of phyllo, brushing each with butter.

Bake for 40-45 minutes or until top phyllo is browned. Remove from oven and IMMEDIATELY and SLOWLY pour sugar syrup over the galaktoboureko.

Storage: you can refrigerate the galaktobourkeo but you don't need to as long as you eat it within 2-3 days. If refrigerated, bring to room temperature before serving.

Easter Dinner 2017

noreply@blogger.com (Thomas MacEntee) — Sun, 16 Apr 2017 16:17:00 +0000

Χριστός Ανέστη Christós Anésti

Can it really be Easter already? This year Greek Easter aligns with the same day as Western Easter - this happens about every four years. Next year, Greek Easter will be on April 8, 2018 (one week after Western Easter.)

I am making dinner and bringing it over to the in-laws. Here is our menu for this year:

Red Easter Eggs - we play the game tsougrisma before dinner starts
Feta Cheese
Kalamata Olives
Greek Salad
Greek Oven-Roasted Potatoes
Marinated Grilled Boneless Leg of Lamb
Shrimp Souvlaki
Mushrooms and Green Beans
Tres Leches
Greek Cookies (Kourabiedes, Melamakarona, Koulourakia)
Coffee
Tea

Easter Dinner 2016

noreply@blogger.com (Thomas MacEntee) — Sun, 01 May 2016 20:40:00 +0000

This year, Greek Easter is four weeks later than Western Easter: on Sunday, May 1, 2016. We'll have a total of eight people for dinner and here is this year's menu:

Red Easter Eggs - we play the game tsougrisma before dinner starts
Feta Cheese
Kalamata Olives
Greek Salad
Greek Oven-Roasted Potatoes
Marinated Grilled Boneless Leg of Lamb
Chicken Souvlaki
Grilled Mushroom Caps
Grilled Asparagus
Tres Leches
Greek Cookies (Kourabiedes, Melamakarona, Koulourakia)
Coffee
Tea

Christos Anesti! Happy Easter to everyone!

Easter Dinner 2014

noreply@blogger.com (Thomas MacEntee) — Sat, 19 Apr 2014 17:23:00 +0000

This year, Greek Easter is the same date as Western Easter: Sunday, April 20, 2014. We'll have a total of eight people for dinner and here is glimpse at this year's menu:

Red Easter Eggs - we play the game tsougrisma before dinner starts
Feta Cheese
Kalamata Olives
Greek Salad
Rosemary Garlic Bread (from La Brea)
Greek Oven-Roasted Potatoes
Marinated Grilled Boneless Leg of Lamb
Grilled Mushroom Caps
Green Beans
Key Lime Pie
Cherry Pie
coffee
tea

Christos Anesti! Happy Easter to everyone!

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

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.