Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1 cup (2 sticks) butter
• 1 1/2 cups brown sugar
• 3/4 cup sugar
• 3/4 cup light corn syrup
• 1 cup whipping cream
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 cup coarsely chopped cashews
• Chocolate wafers (melting chocolate used for candy making)
• Paraffin wax (Baker’s wax, cooking wax)

Directions:

Butter sides and bottom of heavy 3-quart saucepan. Add butter and melt over low heat. Add sugars, corn syrups and cream; mix well. Raise heat to medium-high and bring mixture to a boil, stirring occasionally. Reduce heat to medium and continue to boil until mixture reaches 240 degrees (soft ball stage).

Makes about 3 1/2 dozen eggs. 

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 1 cup (2 sticks) butter
• 1 1/2 cups brown sugar
• 3/4 cup sugar
• 1/4 cup dark corn syrup
• 1/2 cup light corn syrup
• 1 cup whipping cream
• 1 teaspoon vanilla
• 1 teaspoon coarse sea salt

Directions:

Butter sides and bottom of heavy 3-quart saucepan. Add butter and melt over low heat. Add sugars, corn syrups and cream; mix well. Raise heat to medium-high and bring mixture to a boil, stirring occasionally. Reduce heat to medium and continue to boil until mixture reaches 248 degrees (firm ball stage).

Nutrition:

Substitutions:

I used 3/4 cup light corn syrup and omitted the dark corn syrup.

Recipe courtesy of Press Enterprise.

Read my review of this recipe.

Ingredients:

Cheese sauce:

• 2 tablespoons unsalted butter
• 3 heaping tablespoons all-purpose flour
• 1 1/2 cups milk
• 2 cups grated cheese (Gruyere, provolone, ect)
• Kosher salt and freshly ground black pepper
• 1 tablespoon prepared horseradish, optional

Arugula mayonnaise:

• 1 bunch baby arugula
• 1/2 lemon, juiced
• Kosher salt and freshly ground black pepper
• 1/2 cup mayonnaise

Steak sandwich:

• 2 soft hoagie rolls
• Extra-virgin olive oil
• 1/2 pound rib-eye, finely sliced
• Kosher salt and freshly ground black pepper
• 1 large sweet onion, thinly sliced

Directions:

Make the cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.

Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.

Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.

Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.

Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and cook for one more minute.

While the meat is cooking, heat a skillet over medium high heat. Add a little oil and then the sliced onion. Saute until onion is very soft and caramelized.

To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak, caramelized onions, and cheese sauce.

Serves 2.

Nutrition:

Substitutions:

I didn’t line the meat into sheets and pound it out, I just fried it in sliced. I will try this technique next time though because the meat was a little tough.

Recipe courtesy of

Read my review of this recipe.

Ingredients:

• 1 cup packed fresh spinach greens, washed and dried
• 1 cup fresh basil leaves
• 1 clove garlic, chopped
• 1/4 cup grated Parmesan, optional
•  2 tablespoons olive oil
• Salt, to taste
• 1 tablespoon butter
• 1 cup fresh spinach greens, washed and dried
• 1/2 cup ham, diced
• 4 eggs, whisked with a little milk or cream
• Salt and freshly cracked black pepper

Directions:

Add the spinach, basil, garlic, and cheese, if using, to a food processor and begin to pulse on low speed. Slowly add the olive oil while the processor is running. Pulse until the ingredients are blended into a smooth sauce, being careful not to overmix. Season, to taste, with salt.

Heat the butter in a medium skillet over medium-high heat. Add the spinach and ham to the skillet, stirring with a wooden spoon to combine. Cook for 2 minutes, and then pour the eggs over the spinach mixture. Allow the eggs to begin to set, and then add a few tablespoons of the pesto, salt, and pepper, to taste. Stir together until eggs are cooked evenly.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of Food Network.

Read my review of this recipe.

Ingredients:

• 1 pound freshly cooked potatoes in their skins, still warm
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup flour
• 3 large or 4 small cooking apples (Golden Delicious worked well)
• Lemon juice
• 4 tablespoons butter, cut into small pieces
• 1/4 cup sugar, or to taste

Directions:

Preheat over to 400 degrees.

Peel the potatoes and mash them until very smooth. Season with salt and drizzle with melted butter. Knead in as much flour as necessary to make a pliable dough (waxy potatoes need more flour). The dough should be elastic enough to roll out, but do not knead more than necessary.

Roll the potato dough out into a large circle and cut into four triangular pieces. Transfer two triangle pieces to a nonstick baking sheet.

To make the filling, peel, core, and slice the apples. Pile sliced of apple  onto the dough that’s on the baking sheet. Sprinkle with lemon juice. Dampen the edges of the dough, place the remaining pieces on top, and nip with our fingers to seal the edges together. Baking for 20 minutes or until the cakes are lightly browned.

Slit each cake around the side and turn back the top. Lay butter over the apples and then sprinkle with sugar. Replace the tops and return to the oven until the butter and sugar have melted to make a sauce.

Cut each cake in half and serve.

Serves 4.

Nutrition:

Substitutions:

I’ve make these twice and both times had trouble adding the butter and sugar at the end. Next time I will see what happens if I just add the butter and sugar before sealing the cakes and baking.

Recipe courtesy of Irish Food and Cooking

Read my review of this recipe.

Ingredients:

• 2 large apples (Galas work great)
• 1 tablespoon butter

Directions:

Core apples and cut into 1/4 - 1/2 inch rounds. Heat griddle over medium heat. Add butter and then apples. Cook for about 3 minutes per side, until just soft.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Irish Food and Cooking

Read my review of this recipe.

Ingredients:

• 1 1/2 pounds potatoes, peeled
• 2 tablespoons butter
• 1 teaspoon salt
• 1 1/2 cups flour

Directions:

Boil the potatoes in a large pan until tender, then drain well and mash with butter and salt. Allow to col slightly. Turn out on a floured work surface and knead in about one third of its volume in flour, or as much as needed to make pliable dough. It will become easier to handle as the flour is incorporated, but avoid overmixing it. Roll out to a thickness of about 1/2 inch and cut into triangles.

Heat a griddle over medium heat and cook the potato cakes for about 3 to4 minutes on each side until browned. Serve hot with butter and sugar.

Makes 12 pancakes.

Nutrition:

Substitutions:

Recipe courtesy of Irish Food and Cooking

Read my review of this recipe.

Ingredients:

• 1 tablespoon olive oil
• 2 pounds stewing beef, cut into slices
• 1 onion, chopped
• 2 leeks, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, crushed
• 2 cups Guinness
• 2 cups beef stock
• 2 tablespoons butter
• 6 ounces pearl onions, peeled
• 6 - 8 carrots, sliced on an angle
• 1/4 cup flour
• Salt and pepper, to taste

Directions:

Heat the oil in a pan and brown the meat on all sides. Transfer to a plate. Saute the onion, leeks, carrots, and celery for 5 minutes. Add the meat back to the pan along with the garlic. Add the Guinness and stock. Season with salt and pepper. Cover the pan, bring to a boil, then reduce the heat and simmer for 1 1/2 hours. Remove the meat from the pan, strain the cooking liquid and reserve. Discard the vegetables. Saute the onions and carrots in the butter for 5 to 10 minutes. When the vegetables begin to soften, sprinkle with flour and cook, stirring, over low heat for 2 to 3 minutes, then slowly blend in the reserve cooking liquid. Whisk until smooth. Add the meat back to the pan and cook for 15 to 20 minutes, until the vegetables are soft and the sauce is very thick.

Serves with brown soda bread.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Irish Food and Cooking

Read my review of this recipe.

Ingredients:

• 1 clove garlic, peeled and smashed
• 4 medium carrots, cut into julienne strips
• 3/4 pound snow peas
• 1/2 lemon
• Salt and pepper, to taste

Directions:

Bring saucepan of water and garlic to a boil. Drop carrots and snow peas into the water and simmer for 3 to 4 minutes, just until the carrots are tender. Drain, squeeze lemon over the vegetables and season with salt and pepper.

Serves 4.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 1 pound small new potatoes
• 1 head garlic, halved crosswise
• 1 bay leaf
• 1 teaspoon black peppercorns
• Kosher salt
• 2 unsalted butter
• Freshly ground black pepper

Directions:

Put the potatoes, garlic, bay leaf, peppercorns, and 1 teaspoon salt in a large saucepan, add cold water to cover by about an inch. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 15 to 20 minutes depending on their size.

Drain and discard the garlic, bay leaves, and peppercorns. Toss potatoes with the butter and season with salt and pepper, to taste.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Food Network.