CROCK POT APPLE BUTTER
10 c. cooked (don't add water), blended Jonathan apples (approx. 1/4 bushel)
5 c. sugar
1/2 tsp. cloves
2 tsp. cinnamon
Mix all of the above and cook in crock pot on low for 10-12 hours. (Cook overnight and wake up to a wonderful smell!) Then uncover and cook an additional 2-4 hours on high until apple butter is thick. Pour into hot canning jars leaving 1/4 inch head space and seal or pour into jar and simply refrigerate. Yields about 4 1/2 pints.
Showing posts with label Odds and Ends. Show all posts
Showing posts with label Odds and Ends. Show all posts
Cilantro Pesto
4 cloves garlic, minced
3 Tablespoons minced fresh ginger
3/4 cup minced scallions (tops included)
3 Tablespoons minced cilantro
1 Tablespoon minced jalapeno pepper
6 Tablespoons fresh lime juice
6 Tablespoons olive oil
3 Tablespoons minced fresh ginger
3/4 cup minced scallions (tops included)
3 Tablespoons minced cilantro
1 Tablespoon minced jalapeno pepper
6 Tablespoons fresh lime juice
6 Tablespoons olive oil
BBQ Sauce
Neelys BBQ Seasoning:
* 1 1/2 cups paprika
* 3/4 cup sugar
* 3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Neelys BBQ Sauce
* 2 cups ketchup
* 1 cup water
* 1/2 cup apple cider vinegar
* 5 tablespoons light brown sugar
* 5 tablespoons sugar
* 1/2 tablespoon fresh ground black pepper
* 1/2 tablespoon onion powder
* 1/2 tablespoon ground mustard
* 1 tablespoon lemon juice
* 1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cup
* 1 1/2 cups paprika
* 3/4 cup sugar
* 3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Neelys BBQ Sauce
* 2 cups ketchup
* 1 cup water
* 1/2 cup apple cider vinegar
* 5 tablespoons light brown sugar
* 5 tablespoons sugar
* 1/2 tablespoon fresh ground black pepper
* 1/2 tablespoon onion powder
* 1/2 tablespoon ground mustard
* 1 tablespoon lemon juice
* 1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cup
Applebutter
1 gallon of applesauce
2 t cloves
3 t cinnamon
1 t allspice
Bake 3 1/2 - 4 hours at 250*. Fill jars immediately without turning down the heat and the jars will seal automatically.
2 t cloves
3 t cinnamon
1 t allspice
Bake 3 1/2 - 4 hours at 250*. Fill jars immediately without turning down the heat and the jars will seal automatically.
Green Tomatoe Relish
4 green peppers finely chopped
2 red tomatoes finely chopped
3 cucumbers peeled and finely chopped
10 lbs of tomatoes finely chopped
8 med. onions
8 C chopped celery
1 1/4 C vinegar
2/3 box of celery seeds
1/2 t salt
1 t allspice
1 T cinnamon
1 T ginger
1 T sugar
3/4 box of mustard seed
Cook down boiling stirring often. Fill the jars while the mixture is boiling. This will seal the jars automatically.
2 red tomatoes finely chopped
3 cucumbers peeled and finely chopped
10 lbs of tomatoes finely chopped
8 med. onions
8 C chopped celery
1 1/4 C vinegar
2/3 box of celery seeds
1/2 t salt
1 t allspice
1 T cinnamon
1 T ginger
1 T sugar
3/4 box of mustard seed
Cook down boiling stirring often. Fill the jars while the mixture is boiling. This will seal the jars automatically.
Delicioso Adobo
Delicioso Adobo:
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons lemon pepper
2 tablespoons parsley flakes
2 tablespoons achoite powder from annatto seed
1 tablespoon cumin powder
Combine all ingredients.
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons lemon pepper
2 tablespoons parsley flakes
2 tablespoons achoite powder from annatto seed
1 tablespoon cumin powder
Combine all ingredients.
Barb's Mayonnaise
1 whole egg
1/2 C corn or sunflower oil
salt
Place those ingredients, in order, in a 2 - 3 C container. Using a hand blender, on top speed blend 20 - 30 sec. without moving the blender. Then slowly move the blender up the cup then back down. It should begin to thicken. Add lemon, vinegar or garlic to taste then mix again.
If it begins to curdle, add milk.
1/2 C corn or sunflower oil
salt
Place those ingredients, in order, in a 2 - 3 C container. Using a hand blender, on top speed blend 20 - 30 sec. without moving the blender. Then slowly move the blender up the cup then back down. It should begin to thicken. Add lemon, vinegar or garlic to taste then mix again.
If it begins to curdle, add milk.
Mayonnaise
1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you?ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you?ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
Gravy
Pan Gravy
I recommend making ½ cup gravy per person since it is Thanksgiving. You need that much gravy to pour over everything, and for leftovers. So here is the formula. For each cup of gravy, you will need:
1 cup turkey or chicken broth
1 ½ tablespoons drippings, fat or butter
1 ½ tablespoons flour (preferably the instant kind, Wondra, which Granny favored because it didn't cause lumps in the gravy)
Here is a sample recipe for 4 cups gravy serving 8 people:
6 tablespoons fat from drippings in roasting pan, and/or butter or a combination
6 level tablespoons flour
4 cups turkey or chicken broth
After you have taken your turkey out of the oven, transfer it to a platter and cover it loosely with foil. While it is resting put the roasting pan on the stove. Transfer whatever liquid is in the roasting pan to a glass measuring cup and let it settle. The fat will float to the top. Skim off the fat and measure it. (Save the liquid as well to add later)
I recommend making ½ cup gravy per person since it is Thanksgiving. You need that much gravy to pour over everything, and for leftovers. So here is the formula. For each cup of gravy, you will need:
1 cup turkey or chicken broth
1 ½ tablespoons drippings, fat or butter
1 ½ tablespoons flour (preferably the instant kind, Wondra, which Granny favored because it didn't cause lumps in the gravy)
Here is a sample recipe for 4 cups gravy serving 8 people:
6 tablespoons fat from drippings in roasting pan, and/or butter or a combination
6 level tablespoons flour
4 cups turkey or chicken broth
After you have taken your turkey out of the oven, transfer it to a platter and cover it loosely with foil. While it is resting put the roasting pan on the stove. Transfer whatever liquid is in the roasting pan to a glass measuring cup and let it settle. The fat will float to the top. Skim off the fat and measure it. (Save the liquid as well to add later)
Emeril's Essence Creole Seasoning
Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
BLT Dip
BLT Dip
This wonderful layered dip is as good and easy as it sounds.
Servings: 8
Cooking Time: 10 Minutes
Smithfield Product: Bacon
Ingredients:
1 pound Smithfield Naturally Hickory Smoked Bacon cooked crisp and crumbled
1 cup mayonnaise
1 cup sour cream
Iceberg lettuce shredded
2 large vine-ripe tomatoes diced
Sea salt bagel chips
Steps:
Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed refrigerate until serving time. When ready to serve combine ingredients in a large serving bowl by placing one layer of the mayonnaise mixture then a layer of lettuce tomatoes and bacon. Repeat layering as desired. Serve with bagel chips.
Serving Suggestions:
Serve with bagel chips.
This wonderful layered dip is as good and easy as it sounds.
Servings: 8
Cooking Time: 10 Minutes
Smithfield Product: Bacon
Ingredients:
1 pound Smithfield Naturally Hickory Smoked Bacon cooked crisp and crumbled
1 cup mayonnaise
1 cup sour cream
Iceberg lettuce shredded
2 large vine-ripe tomatoes diced
Sea salt bagel chips
Steps:
Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed refrigerate until serving time. When ready to serve combine ingredients in a large serving bowl by placing one layer of the mayonnaise mixture then a layer of lettuce tomatoes and bacon. Repeat layering as desired. Serve with bagel chips.
Serving Suggestions:
Serve with bagel chips.
Raisin Sauce
Raisin Sauce
CalorieKing.com
Serves: 8 person(s)
Preparation Time: 15 mins
Cooking Time: 10 mins
Yield: 8 x 2 tablespoons
A delicious accompaniment to hot baked ham.
Ingredients:
1 cup raisins
1 1/2 cup water
1/3 cup brown sugar
1 1/2 tsp cornstarch
1 Tbsp vinegar
1/4 tsp cinnamon
1/4 tsp dry mustard
1/4 tsp salt
1/2 tsp powdered cloves
Directions:
Boil raisins in water for 5 minutes
Combine sugar, cornstarch and spices; add to raisins. Cook, stirring, until thickened.
Remove from heat. Blend in vinegar.
CalorieKing.com
Serves: 8 person(s)
Preparation Time: 15 mins
Cooking Time: 10 mins
Yield: 8 x 2 tablespoons
A delicious accompaniment to hot baked ham.
Ingredients:
1 cup raisins
1 1/2 cup water
1/3 cup brown sugar
1 1/2 tsp cornstarch
1 Tbsp vinegar
1/4 tsp cinnamon
1/4 tsp dry mustard
1/4 tsp salt
1/2 tsp powdered cloves
Directions:
Boil raisins in water for 5 minutes
Combine sugar, cornstarch and spices; add to raisins. Cook, stirring, until thickened.
Remove from heat. Blend in vinegar.
Parsley Feta Pesto
Parsley Feta Pesto:
1 cup flat-leaf parsley leaves
1/2 cup feta crumbles
1 clove garlic
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil
Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.
Remove bread from oven and cut into wedges.
Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.
1 cup flat-leaf parsley leaves
1/2 cup feta crumbles
1 clove garlic
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil
Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.
Remove bread from oven and cut into wedges.
Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.
Olive Pesto Pizza
Olive Pesto Pizza
from Great Lake Effects...
Buffalo Beyond Winter and Wings
INGREDIENTS:
8 ounces boneless skinless chicken breasts
1 red bell pepper
1 (9-inch) pizza shell
1/4 cup pesto
6 ounces goat cheese, crumbled
2 Tablespoons chopped garlic
Dried basil, oregano and thyme to taste
TO PREPARE:
Rinse the chicken and pat dry. Saute the chicken in a
skillet or grill the chicken over hot coals for several
minutes or until almost done. Let stand until cool.
Cut into diagonal strips.
Grill the red pepper over hot coals or broil until the skin
is blistered and charred on all sides, turning
frequently. Place the red pepper in cold water until the
skin is easily removed; discard the skin. Julienne the
red pepper, discarding the seeds and stems.
Place the pizza shell on a baking sheet. Spread with the
pesto. Arrange the chicken over the pesto so that each
wedge of pizza will have a chicken strip. Top with red
pepper. Sprinkle with a mixture of goat cheese, garlic,
basil, oregano and thyme.
Bake at 400 to 450 degrees for 7 to 12 minutes or until
bubbly.
SERVINGS: 2
from Great Lake Effects...
Buffalo Beyond Winter and Wings
INGREDIENTS:
8 ounces boneless skinless chicken breasts
1 red bell pepper
1 (9-inch) pizza shell
1/4 cup pesto
6 ounces goat cheese, crumbled
2 Tablespoons chopped garlic
Dried basil, oregano and thyme to taste
TO PREPARE:
Rinse the chicken and pat dry. Saute the chicken in a
skillet or grill the chicken over hot coals for several
minutes or until almost done. Let stand until cool.
Cut into diagonal strips.
Grill the red pepper over hot coals or broil until the skin
is blistered and charred on all sides, turning
frequently. Place the red pepper in cold water until the
skin is easily removed; discard the skin. Julienne the
red pepper, discarding the seeds and stems.
Place the pizza shell on a baking sheet. Spread with the
pesto. Arrange the chicken over the pesto so that each
wedge of pizza will have a chicken strip. Top with red
pepper. Sprinkle with a mixture of goat cheese, garlic,
basil, oregano and thyme.
Bake at 400 to 450 degrees for 7 to 12 minutes or until
bubbly.
SERVINGS: 2
Hot Chile Oil
Hot Chile Oil
½ cup peanut or vegetable oil
3 T crushed red-pepper flakes
Heat oil in a wok or small skillet until hot but not smoking. Carefully add pepper flakes and remove from heat. Let stand until completely cool. Transfer to a glass jar; store, covered in a cool place, up to 2 days. If you like you can strain it at this time, reserving oil and flakes separately, up to 5 days.
½ cup peanut or vegetable oil
3 T crushed red-pepper flakes
Heat oil in a wok or small skillet until hot but not smoking. Carefully add pepper flakes and remove from heat. Let stand until completely cool. Transfer to a glass jar; store, covered in a cool place, up to 2 days. If you like you can strain it at this time, reserving oil and flakes separately, up to 5 days.
Honey Butter
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Yield: 2 to 4 servings
User Rating: No Rating
1 stick butter, softened
1/3 to 1/2 cup honey
Shredded orange zest
Mixed nuts
Mix a stick of butter with honey in a medium sized bowl. Add orange zest and mixed nuts, to taste. Mix again and serve.
Difficulty: Easy
Prep Time: 5 minutes
Yield: 2 to 4 servings
User Rating: No Rating
1 stick butter, softened
1/3 to 1/2 cup honey
Shredded orange zest
Mixed nuts
Mix a stick of butter with honey in a medium sized bowl. Add orange zest and mixed nuts, to taste. Mix again and serve.
Grilled Eggplant, Grn Tomato Sandwich
Grilled Eggplant and GreenTomato Sandwich with Dijon Rosemary Spread
Source: Cooking Light magazine
4 servings (serving size: 1 sandwich)
Grilling the tomatoes softens their texture a bit but doesn't take away any of their tang.
RECIPE INGREDIENTS
1 large eggplant (about 1 1/4 pounds), cut crosswise into 8 slices
1/4 teaspoon salt
1/2 cup low-fat mayonnaise
5 tablespoons fat-free milk
2 tablespoons Dijon mustard
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1 teaspoon fresh lemon juice
2 garlic cloves, minced
2 cups trimmed arugula
Cooking spray
2 green tomatoes, each cut into 4 slices
8 (1-ounce) slices sourdough bread
1/4 cup (1 ounce) crumbled goat cheese
RECIPE METHOD
Prepare grill.
Sprinkle both sides of each eggplant slice with salt. Place eggplant slices on paper towels; let stand 20 minutes. Blot dry with paper towels.
Combine mayonnaise and next 5 ingredients (mayonnaise through garlic) in a medium bowl. Remove 1/4 cup mayonnaise mixture; set aside. Add arugula to mayonnaise mixture in bowl; toss gently.
Coat both sides of the eggplant slices with cooking spray. Place on grill rack, and grill
5 minutes on each side or until lightly browned. Transfer eggplant to a plate. Coat both sides of tomato slices with cooking spray. Place tomato slices and bread slices on grill rack; grill
2 minutes on each side or until tomato is tender and bread is lightly browned.
Place 1 bread slice on each of 4 plates. Top each slice with 1/3 cup arugula mixture,
2 eggplant slices, 2 tomato slices, and
1 tablespoon goat cheese. Drizzle 1 tablespoon reserved mayonnaise mixture over each serving. Top with remaining bread slices.
Source: Cooking Light magazine
4 servings (serving size: 1 sandwich)
Grilling the tomatoes softens their texture a bit but doesn't take away any of their tang.
RECIPE INGREDIENTS
1 large eggplant (about 1 1/4 pounds), cut crosswise into 8 slices
1/4 teaspoon salt
1/2 cup low-fat mayonnaise
5 tablespoons fat-free milk
2 tablespoons Dijon mustard
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1 teaspoon fresh lemon juice
2 garlic cloves, minced
2 cups trimmed arugula
Cooking spray
2 green tomatoes, each cut into 4 slices
8 (1-ounce) slices sourdough bread
1/4 cup (1 ounce) crumbled goat cheese
RECIPE METHOD
Prepare grill.
Sprinkle both sides of each eggplant slice with salt. Place eggplant slices on paper towels; let stand 20 minutes. Blot dry with paper towels.
Combine mayonnaise and next 5 ingredients (mayonnaise through garlic) in a medium bowl. Remove 1/4 cup mayonnaise mixture; set aside. Add arugula to mayonnaise mixture in bowl; toss gently.
Coat both sides of the eggplant slices with cooking spray. Place on grill rack, and grill
5 minutes on each side or until lightly browned. Transfer eggplant to a plate. Coat both sides of tomato slices with cooking spray. Place tomato slices and bread slices on grill rack; grill
2 minutes on each side or until tomato is tender and bread is lightly browned.
Place 1 bread slice on each of 4 plates. Top each slice with 1/3 cup arugula mixture,
2 eggplant slices, 2 tomato slices, and
1 tablespoon goat cheese. Drizzle 1 tablespoon reserved mayonnaise mixture over each serving. Top with remaining bread slices.
Grilled Cheese with Spinach and Tomato Sauce
Grilled Cheese with Spinach-and-Tomato Sauce
Source: Quick from Scratch - Vegetable Main Dishes
Serves 4
Call it an adult version of the grilled-cheese sandwich - slices of country bread layered with mozzarella, goat cheese, and tomato-sauced spinach and toasted to a golden brown.
For the Sauce:
4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup canned crushed tomatoes in thick puree (from one 15-ounce can)
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound spinach, stems removed, leaves washed well and shredded
For the Sandwich:
8 thick slices from a large round loaf of country-style bread
1/2 pound mozzarella cheese, sliced
1/4 pound mild goat cheese, crumbled (about 3/4 cup)
FOR THE SAUCE:
In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, tomatoes, salt, and pepper. Simmer for 5 minutes. Add the spinach and simmer until the spinach wilts and the sauce thickens, about 5 minutes longer. Cover to keep warm.
FOR THE SANDWICH:
Top 4 slices of the bread with mozzarella. Spoon some of the spinach mixture over each, spreading the spinach to the edges of the bread. Sprinkle the goat cheese over the spinach and top with the remaining bread slices.
TO SERVE:
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Cook two of the sandwiches, turning once, until the cheese melts and the bread is golden, about 4 minutes in all. Repeat with the remaining 1 tablespoon of oil and the other two sandwiches, keeping the first batch of sandwiches warm on a baking sheet in a 200 degrees F oven.
TIPS:
If you like, use one ten-ounce package of defrosted frozen chopped spinach instead of the fresh. Drain it and squeeze out any remaining moisture. Simmer the spinach in the tomato sauce just to warm it through.
Source: Quick from Scratch - Vegetable Main Dishes
Serves 4
Call it an adult version of the grilled-cheese sandwich - slices of country bread layered with mozzarella, goat cheese, and tomato-sauced spinach and toasted to a golden brown.
For the Sauce:
4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup canned crushed tomatoes in thick puree (from one 15-ounce can)
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound spinach, stems removed, leaves washed well and shredded
For the Sandwich:
8 thick slices from a large round loaf of country-style bread
1/2 pound mozzarella cheese, sliced
1/4 pound mild goat cheese, crumbled (about 3/4 cup)
FOR THE SAUCE:
In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, tomatoes, salt, and pepper. Simmer for 5 minutes. Add the spinach and simmer until the spinach wilts and the sauce thickens, about 5 minutes longer. Cover to keep warm.
FOR THE SANDWICH:
Top 4 slices of the bread with mozzarella. Spoon some of the spinach mixture over each, spreading the spinach to the edges of the bread. Sprinkle the goat cheese over the spinach and top with the remaining bread slices.
TO SERVE:
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Cook two of the sandwiches, turning once, until the cheese melts and the bread is golden, about 4 minutes in all. Repeat with the remaining 1 tablespoon of oil and the other two sandwiches, keeping the first batch of sandwiches warm on a baking sheet in a 200 degrees F oven.
TIPS:
If you like, use one ten-ounce package of defrosted frozen chopped spinach instead of the fresh. Drain it and squeeze out any remaining moisture. Simmer the spinach in the tomato sauce just to warm it through.
Grandpa's Cheese
Grandpa’s Cheese
1 qt. Milk
12 – 15 eggs lightly whipped
salt and pepper
either celery or caraway seed
Stirring constantly, bring milk to boil before adding eggs. When mixture begins to thicken – separate – pour into corner of a pillow case and hang until it stops dripping and has jelled. Refrigerate for a couple of days.
1 qt. Milk
12 – 15 eggs lightly whipped
salt and pepper
either celery or caraway seed
Stirring constantly, bring milk to boil before adding eggs. When mixture begins to thicken – separate – pour into corner of a pillow case and hang until it stops dripping and has jelled. Refrigerate for a couple of days.
Eggplant, Pesto, Goat Cheese Pizza
Eggplant, Pesto, and Goat Cheese Pizza
Source: Quick from Scratch - Italian
Serves 4
Tangy goat cheese, sharp Parmesan, tender sautéed eggplant, and bold pesto cover a mouth-watering pizza. This recipe makes a hearty fourteen-inch pizza; you be the judge whether it serves two or four.
WINE RECOMMENDATION:
Sauvignon blanc is a remarkably versatile wine, and it's particularly delicious with goat cheese and basil. Once again, northeastern Italy is the place to look for these fresh, bracing wines.
7 1/2 tablespoons olive oil, or more as needed
One 1 1/2 to 2 pound eggplant, cut into 1/4 inch slices
3/4 teaspoon salt
1 pound store-bought or homemade pizza dough
3 cloves garlic, minced
1/2 teaspoon fresh-ground black pepper
6 ounces mild goat cheese, such as Montrachet, cut into 1/4 inch slices
1/2 cup grated Parmesan cheese
1/2 cup store-bought or homemade pesto
Heat the oven to 450 degrees F. In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat. Season the eggplant with the salt. Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove. Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
Arrange the eggplant slices on the pizza crust. Sprinkle the garlic and pepper over the top. Bake for 12 minutes. Put the slices of goat cheese on the pizza, sprinkle with the Parmesan, and then dot with the pesto. Bake until the cheese begins to turn golden, about 15 minutes.
FOR THE PIZZA DOUGH:
Most supermarkets carry pizza dough; look for it in the refrigerator section. Another possibility is to ask for it at your favorite pizza restaurant. Many places are willing to sell it by the pound.
Source: Quick from Scratch - Italian
Serves 4
Tangy goat cheese, sharp Parmesan, tender sautéed eggplant, and bold pesto cover a mouth-watering pizza. This recipe makes a hearty fourteen-inch pizza; you be the judge whether it serves two or four.
WINE RECOMMENDATION:
Sauvignon blanc is a remarkably versatile wine, and it's particularly delicious with goat cheese and basil. Once again, northeastern Italy is the place to look for these fresh, bracing wines.
7 1/2 tablespoons olive oil, or more as needed
One 1 1/2 to 2 pound eggplant, cut into 1/4 inch slices
3/4 teaspoon salt
1 pound store-bought or homemade pizza dough
3 cloves garlic, minced
1/2 teaspoon fresh-ground black pepper
6 ounces mild goat cheese, such as Montrachet, cut into 1/4 inch slices
1/2 cup grated Parmesan cheese
1/2 cup store-bought or homemade pesto
Heat the oven to 450 degrees F. In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat. Season the eggplant with the salt. Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove. Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
Arrange the eggplant slices on the pizza crust. Sprinkle the garlic and pepper over the top. Bake for 12 minutes. Put the slices of goat cheese on the pizza, sprinkle with the Parmesan, and then dot with the pesto. Bake until the cheese begins to turn golden, about 15 minutes.
FOR THE PIZZA DOUGH:
Most supermarkets carry pizza dough; look for it in the refrigerator section. Another possibility is to ask for it at your favorite pizza restaurant. Many places are willing to sell it by the pound.
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