LM`s Top Secret White Binder Cookbook (Fall 2013)

Transcription

Linda’s
Top
Secret
White Binder
Cookbook
These are just a few of the recipes I've
collected over the years, drawn from what
my friends refer to as my "Top Secret White
Binder." It's not all that secret, though, or I
wouldn't be publishing them!
Some of these recipes came from friends,
some were inspired by the menus of
favorite restaurants and some were
developed in my own kitchen. I hope you
enjoy them as much as I do! If so, pass
them on...sharing good food is one of life's
greatest pleasures.
Linda Magnusson-Rosario, CEO
INSYS Group, Inc.
395 West Passaic Street, Suite 400
Rochelle Park, New Jersey 07662
www.insys.com
Table of Contents
NEW
Linda’s
Top
Secret
White Binder
Cookbook
Linda
MagnussonRosario
CEO
INSYS
Group
Appetizers
Après Skate Bar Nuts
Cranberry Glazed Brie
Guacamole (the real Mexican way)
New Year’s Smoked Salmon Pâté
Plantain Fritters Stuffed with Olives,
Raisins & Capers
Smoked Salmon Canapés
Stuffed Dates
Light Eating
Asparagus & Goat Cheese Tart
East Meets West Pasta
Red Onion Soup With Apple Cider
Tuna Curry Salad
Tuna Melt Sandwich Soho
Tuscan Bean Soup
Main Dishes
Cassoulet for Steve!
Chicken in Balsamic Vinegar
Chicken Scaloppini Piccata with Orzo
& Asparagus
Chicken with Olives & Preserved
Lemons (Tagine-style)
Chipotle Chili Marinated Pork Loin
Crock Pot Chicken Vindaloo
Daube à la Provençale
Enchiladas Suizas
Fall & Winter Pasta
Glazed Loin of Pork Stuffed with
Chorizo & Pine Nuts
Hessian Lake Chili
Jamaican Beef Patties
Low-Fat Super Bowl Chili
Mexican-inspired Pork, Tomatillo & Dark
Beer Stew
Moroccan Grilled Chicken Kebobs with
Tzatziki & Pita
New England Lamb Curry
Pastel Puertorriqueno
Pernil (Puerto Rican Pork Roast)
Pernil Asado II (Puerto Rican Pork Roast)
Roast Chicken with Cider-Braised
Vegetables
Simply The World’s Best Meatloaf
(Anna’s Meatloaf)
Smoked Sausage & Red Cabbage Stew
Sole or Flounder Filet Gratinée
South of the Border Pot Roast
Swedish Meatballs with Lingonberries
Swedish Pot Roast
Tacos De Requesón (Ricotta Tacos)
Two Ways with Fish
Vegetarian Chili with Cornbread Topping
On the Side
Ajilimójili (Puerto Rican Aji Dulce Sauce)
Cranberry Orange Relish
Escarole Salad with Bacon, Mushrooms &
Blue Cheese
Fried Rice with Bean Sprouts
Garam Masala
Grilled Summer Squash
with Honey Lime Dressing
Grilled Sweet Plantains
with Rum Molasses Glaze
Habichuelas Rojas (Puerto Rican-Style
Pink Beans)
Kentucky Baked Beans for a BBQ
Jamaican Jerked Marinade
Lemon Tabouli
Linda’s Cha Cha Hot Sauce
Linda’s Salsa Verde
Pasta Gratin
Pineapple-Apricot Chutney
Pineapple-Mango Salsa
Salsa Fresca
Smokey Baked Black Beans
Snow Peas & Bok Choy Stir-Fry
Three Vinaigrettes
Desserts
Banana Chocolate Chip Loaf Cake
The Best Coffee Cake
Christmas Panettone
Finnish Pulla
Fresh Ginger Cake
Italian Pine Nut Cookies
Limoncello Trifle
Nutella Pound Cake
Scandinavian Almond Cake
Sin
Sticky Toffee Cake (for Greg)
Strufoli (Honey Clusters)
Three Cheese Strudel with Fig Jam
World’s Best Carrot Cake
Après Skate Bar Nuts
Linda’s
Top
Secret
White Binder
Cookbook
Great nibble for a cocktail party, aromatic and savory! Yields 5 cups.
Ingredients
1 1/4 lbs assorted unsalted nuts (I use pecans, walnuts and cashews)
2 tbsp chopped fresh rosemary
1/2 tsp cayenne pepper
2 tbsp dark brown sugar
1 tbsp kosher salt
2 tbsp melted butter
Preheat oven to 350 degrees.
Toss the nuts in a large bowl to mix and spread them
a cookie sheet.
Toast in the oven until they become golden brown, about 10-15 minutes.
In a large bowl, combine the rosemary, cayenne, brown sugar, salt and melted
butter.
Toss the warm nuts with the spice mixture and serve warm or at room
temperature.
Linda
MagnussonRosario
CEO
INSYS
Group
Back to Table of Contents
Cranberry Glazed Brie
Linda’s
Top
Secret
White Binder
Cookbook
The perfect appetizer or surprising conclusion to a fall holiday dinner. A sensational
coupling of contrasting tastes, colors and textures. Spread it on apple or pear slices
or on crisp crackers. Delicious!
Ingredients
3 cups cranberries
3/4 cup firmly packed golden brown sugar
1/3 cup dried currants
1/3 cup water
1/8 tsp dry mustard
1/8 tsp ground allspice
1/8 tsp ground cardamom
1/8 tsp ground cloves
1/8 tsp ground ginger
2 lbs Brie wheel (about 8 inch diameter)
Crackers, apple and pear slices
For the marmalade, combine cranberries, brown sugar, currants, water and
spices in a heavy saucepan.
Cook over medium high heat until most of the berries pop, stirring frequently,
about 5 minutes. Cool to room temperature (can be prepared 3 days ahead,
covered and refrigerated).
Using a sharp knife, cut a circle in the top rind of the Brie, leaving 1/2 inch
border of rind. Carefully remove center circle of rind from cheese. Be sure not
to cut through the sides.
Place cheese in an 8” baking dish or on a cookie sheet lined with foil. Spread
cranberry marmalade over top.
Bake cheese until soft, about 12 to 15 minutes. Make sure the cheese is at room
temp before you bake or it will take longer.
Linda
MagnussonRosario
CEO
INSYS
Group
Set cheese on platter and surround with crackers and fruit. Serve warm or at
room temperature.
Guacamole (the real Mexican way)
Linda’s
Top
Secret
White Binder
Cookbook
Made with only a few very fresh ingredients, this is the way they make it in Mexico.
Serve with home-made totopos (fried tortilla triangles), or in a warm corn tortilla with
some home-made salsa. The hit of any party! (And you thought the Margaritas were the
hit!)
Ingredients
2 – 4 ripe Haas avocados (the pebbly black-skinned ones - ripe when you squeeze them
and they yield to gentle pressure slightly. If they feel mushy, pass on them and buy
hard ones that will ripen in 3 – 4 days at home.)
2 – 3 fresh Serrano chilies or 1 large Jalapeno
Half bunch of fresh cilantro (or a handful)
Small white onion or 1/4 large white onion
1 tsp kosher salt
Slice avocados in half. Separate and remove pit by driving a knife blade into the
pit. Twist your knife hand and the pit will easily come out if the avocado is ripe.
Scoop out flesh with a large spoon, running it along the perimeter of the inside skin.
Mash avocado in a bowl until partly chunky, not a puree. It should be flecked with
gold and green color. Fold in the juice of one lime.
On your cutting board make a mixture of the chopped chilies, chopped cilantro and
chopped white onion.
Sprinkle with salt and chop/mash until it looks like a homogeneous blend.
Fold this mixture into the guacamole/lime mixture.
Fold in the cup of chopped tomatoes and pour all into a serving dish.
Garnish with finely chopped tomato, white onion, and cilantro sprigs. Serve lime
wedges on the side.
Serve with home-made tortilla triangles, or heat corn tortillas in the microwave for
one minute, then roll up with guacamole and home-made salsa.
Linda
MagnussonRosario
CEO
INSYS
Group
New Year’s Smoked Salmon Pâté
Linda’s
Top
Secret
White Binder
Cookbook
Celebrate the New Year with great friends and great pâté. This is a super simple
appetizer - you can make it at a moments notice, or a day before. Chances are slim
that it will be leftover, but if it is spread it on a bagel.
Ingredients
1/2 lb smoked salmon
1/2 lb cream cheese
1/3 cup chopped scallions
1/4 cup finely chopped dill
Juice of 1/2 lemon
2 tbsp aquavit or vodka
Freshly ground Pepper
Hot Pepper Sauce
Toast or black bread
Chopped raw onion
Drained capers
Combine the salmon, cream cheese, scallions, dill, lemon juice aquavit or vodka,
freshly ground pepper and hot pepper sauce to taste in the container of a food
processor blender. Blend to a fine puree.
Pour and scrape the mixture into a serving dish. Smooth the top.
Cover with foil or plastic wrap and chill.
Serve with toast, chopped onion and drained capers on the side.
Linda
MagnussonRosario
CEO
INSYS
Group
Plantain Fritters Stuffed with Olives,
Raisins & Capers
Linda’s
Top
Secret
White Binder
Cookbook
This is a family favorite. Serve as an appetizer, a side dish or eat a few for quick
meal on the go. Serve with hot sauce or salsa. They’re delicious!
Ingredients
2 semi-ripe plantains (skin yellow with black spots)
24 bottled, pitted jumbo green olives
24 raisins
24 capers
1 cup all purpose flour
1 egg, beaten
1 cup fine dry bread crumbs
Vegetable oil
Peel plantains and cut them into 1 inch pieces. Cook in boiling water until soft
(about 10 – 15 minutes). Drain well in a strainer and return to the pan. Mash the
plantains with a potato masher or fork and let cool.
Stuff each olive with a raisin and a caper.
Between two pieces of waxed paper, flatten the plantain dough and roll it out into
a flat disc. Pinch off with a knife 2” rounds (use your hands to pat out the
dough) and wrap each olive with the dough. You can repair holes with more
dough if necessary.
At this stage, you can store, covered, in the fridge for later use.
Just before serving, pour vegetable oil to a depth of at least 1 inch in a small
frying pan or electric skillet. Heat to 350.
Dip each plantain ball in flour, then egg, then breadcrumbs. Fry until golden.
Be careful not to crowd the pan; prepare in batches if necessary.
Transfer to paper towels to drain and serve.
Linda
MagnussonRosario
CEO
INSYS
Group
Smoked Salmon Canapés
Linda’s
Top
Secret
White Binder
Cookbook
A really marvelous, sophisticated and easy way to use the salmon you received
as a gift over the holidays. Served with herbed crème and caviar. Don’t forget the
champagne!
Ingredients
1 lb thinly sliced smoked salmon (sliced into 1” strips)
1/2 cup cream cheese (at room temperature)
1/4 cup heavy cream
Freshly ground black pepper
2 tbsp fresh dill (chopped)
1 tbsp chives (chopped)
1 tbsp fresh shallots (chopped)
1 tsp lemon zest (or more to taste)
2 tsp fresh lemon juice
1 oz Salmon Roe Caviar (optional)
 Combine cream cheese, cream, pepper to taste, dill, chives, shallots, lemon zest
and lemon juice.
 Spread the cream cheese mixture evenly over one side of the salmon strips and roll
each strip into a tight pinwheel.
 Place on a large, elegant platter and top each salmon roll with additional cream
cheese mixture and a bit of caviar. Chill for at least 1 hour before serving.
Linda
MagnussonRosario
CEO
INSYS
Group
Stuffed Dates
Linda’s
Top
Secret
White Binder
Cookbook
This is a savory and easy-to-make party nibble! Serve warm or at room temperature
with your favorite cocktails. Make plenty – they’ll go fast!
Ingredients
24 pitted dates
1 block of cream cheese
24 almonds
Bacon to wrap
Preheat oven to 425.
Stuff each date with a little cream cheese and an almond.
Wrap in a small piece of bacon.
Bake in a roasting pan until brown and bubbly (approximately 10 – 15 minutes).
Linda
MagnussonRosario
CEO
INSYS
Group
Asparagus & Goat Cheese Tart
Linda’s
Top
Secret
White Binder
Cookbook
This is a light, delicious and savory dish – a favorite at our Easter dinner table. It
would be a great choice on a buffet, but can also stand alone as a light lunch.
Ingredients
1/2-pound frozen puff pastry (thawed)
1 bunch scallions, white and pale green parts only (sliced thinly - about 3/4 cup)
1 tbsp unsalted butter
1 pound asparagus (trimmed and cut diagonally into 1/4-inch-thick slices, reserve tips)
3 large eggs
3 1/2-ounces goat cheese such as Montrachet
1 cup milk
3/4 tsp salt
1 tbsp fresh tarragon leaves (finely chopped) or 3/4 tsp dried
On a lightly floured surface, roll out the pastry into a 16-inch square and place in an
11-inch tart pan with a removable fluted rim. Roll a rolling pin over top of the tart to
trim the pastry flush with the rim. Chill pastry shell while preparing the filling.
Preheat oven to 425 degrees; place a baking sheet on the lowest rack.
In a small skillet, cook scallions in butter with salt to taste over moderate heat,
stirring until softened, about 1 minute. Let cool.
In a steamer set over boiling water, arrange the asparagus slices and top with
reserved tips. Steam asparagus, covered, until crisp-tender, about 2 to 3 minutes.
Drain well and reserve the tips separately.
In a food processor, blend eggs, goat cheese, milk, salt and pepper (to taste). Add
tarragon and pulse custard to combine.
Spread scallions and asparagus slices in pastry shell. Pour custard slowly over
vegetables and arrange reserved tips decoratively on top.
Bake tart on heated baking sheet for 15 minutes. Reduce temperature to 375 degrees
and bake until set, about 8 minutes. Transfer to a cooling rack and serve the tart
warm or at room temperature.
Linda
MagnussonRosario
CEO
INSYS
Group
East Meets West Pasta
Linda’s
Top
Secret
White Binder
Cookbook
This dish goes to the top of the class for high flavor. When you stir-fry the aromatics,
the aroma will knock your socks off. You’ll get rave reviews from all diners. Enjoy (and
try not to omit any ingredient)!
Ingredients
1 lb pasta (curly types hold on to the sauce - rotini, cellantini, fusilli, etc.)
3 tbsp olive oil
2 tbsp chopped garlic
3 tbsp sun dried tomatoes (chopped)
3 tbsp chopped scallions
3 tbsp chopped basil (can omit in winter)
2 tbsp finely chopped ginger
2 tbsp Chinese fermented black beans, rinsed, and soaked in 3 tbsp of dry sherry
(purchase at a Korean grocer, or Asian purveyor)
Grated zest of one orange
2 tbsp finely chopped fresh hot red or green chili (or a dash of red pepper flakes to
taste, can make this hot or mild as you wish)
3 tbsp tomato paste
1 cup chopped fresh tomatoes or a 1 cup of canned chopped tomatoes
Drizzle of dark sesame oil
Sprinkling of chopped scallions
Bring a large pot of water to a boil and cook the pasta until it is al dente. Drain and
set aside.
Meanwhile, in a wok or large skillet, heat the olive oil and add the garlic, sundries
tomatoes, scallions, basil, ginger, black beans, orange zest and chili. Stir-fry a
minute or two until fragrant.
Add the pasta and stir-fry for 2 more minutes. Add the tomato paste (with 1/4 cup
water); stir fry 1 minute more.
Add the chopped fresh or canned tomatoes; stir fry 1 more minute. Mixture should
look fairly dry and not soupy.
Linda
MagnussonRosario
CEO
INSYS
Group
Dish onto plates while hot; drizzle sesame oil on top of each serving.
Garnish with chopped scallions.
Red Onion Soup with Apple Cider
Linda’s
Top
Secret
White Binder
Cookbook
A family autumnal favorite. You can almost smell wood smoke and leaves falling!
Serves 8.
Ingredients
1/2 stick unsalted butter
2 1/2 lb of red onions, thinly sliced
4 tsp all purpose flour
2 tsp minced garlic
6 cups beef stock or canned unsalted broth
6 cups chicken stock or canned unsalted broth
1 cup dry white wine
1 cup apple cider
2 bay leaves
3 tsp dried thyme, crumbled
Salt and freshly ground pepper
French bread baguette, sliced 1/2 inch thick
Freshly grated white cheddar cheese
Melt butter in a large heavy saucepan over medium heat. Add onions and cook until
light golden brown, stirring frequently, about 20 minutes.
Add flour and stir 2 minutes. Add garlic and stir 1 minute. Add both stocks, wine,
cider and bay leaves.
Bring to a boil, skimming surface occasionally. Add thyme, reduce heat and simmer
40 minutes.
Season with salt and pepper. (Can be prepared one day ahead. Cool, cover and
refrigerate.)
Preheat broiler. Place bread slices on baking sheet and top with cheese. Broil until
bubbly.
Ladle soup into bowls and place a slice of the cheese-topped bread atop each.
Linda
MagnussonRosario
CEO
INSYS
Group
Tuna Curry Salad
Linda’s
Top
Secret
White Binder
Cookbook
I enjoyed this curry salad at the now-long-gone Soho Charcuterie in NYC. Great for a
special lunch or brunch on peasant or black bread. Crunchy toasted almonds, crisp
apples and fresh spices! Serves 4-6.
Ingredients
2 to 3 7 oz cans fancy albacore solid white tuna packed in water
1 medium tart green apple (Granny Smith, unpeeled and thinly sliced
1 large or 2 small scallions, thinly sliced, white part and 1/3 of green tops used
1/3 cup slivered almonds, toasted in a preheated 350 oven for 10-15 minutes
3 heaping tbsp finely diced celery
2 tbsp dried currants
1/2 tsp whole cumin seeds
1/2 tsp minced garlic
1/2 tsp grated fresh ginger
1 tbsp medium-hot curry powder
Freshly ground black pepper to taste
Kosher salt to taste
2 rounded tbsp mango chutney (chop if necessary)
1/4 to 1/2 cup Hellman’s mayo
Lemon juice to taste
Drain the canned tuna and transfer to a large bowl, flaking with a fork; set aside.
Combine the tuna with the apple, scallions, almonds, celery and currants.
Grind the cumin seeds, garlic and ginger in a mortar, and combine with the
mayo. Add curry powder, chutney, pepper and salt to taste, and a dash of lemon
juice. This is your curry mayonnaise.
With a fork, mix the salad ingredients and the mayo together thoroughly.
The tuna should be well-flaked and the whole mixture moistened by the mayo
dressing.
Keeps well 24 hours, well covered, in the refrigerator.
Linda
MagnussonRosario
CEO
INSYS
Group
Tuna Melt Sandwich Soho
Linda’s
Top
Secret
White Binder
Cookbook
This is not your mundane tuna-melt. Lighter, fresher and chock-full of good things!
Serves 2-4.
Ingredients
2 small crusty baguettes or
1 large crusty loaf, split in four pieces
2 7 oz cans albacore tuna packed in water, drained
1 tbsp celery, chopped
1 tbsp onion, minced
1/2 red bell pepper, minced
1 tsp garlic, minced
2 tsp small capers
1/2 cup grated white cheddar cheese
Juice of 1/2 lemon
Dash Tabasco sauce
Freshly ground pepper to taste
1/2 red bell pepper, thinly sliced
1/2 cup grated white cheddar cheese
Preheat oven to 425 degrees. On a baking sheet, brush the bread halves with olive
oil and toast them in the oven for 5-10 minutes, or until lightly browned.
In a small bowl, combine the remaining ingredients. Divide the mixture in half or
quarters (2-4 servings), and generously mound on the toasted bread.
Top each half with the red pepper strips and sprinkle the cheese on top.
Bake the sandwich for 5-10 minutes, or until the cheese has completely melted.
Serve immediately with a nice summer tomato or mixed green salad.
Linda
MagnussonRosario
CEO
INSYS
Group
Tuscan Bean Soup
Linda’s
Top
Secret
White Binder
Cookbook
It’s a snow day! There’s nothing better than a piping hot bowl of soup with fresh bread
when it’s cold outside! This is a recipe to put your slow cooker to use. Serves 8 hungry
people.
Ingredients
1 lb cannellini beans (dried)
2 ribs of celery (finely chopped)
1 large onion (finely chopped)
2 carrots (finely chopped)
3 garlic cloves (finely chopped)
1 14 oz can of crushed tomatoes
Sprig of rosemary or thyme
1 bay leaf
Parmigiano-Reggiano rind (optional)
Salt & Pepper
Olive oil and freshly grated Parmigiano-Reggiano to taste
 Bring beans to a boil with water to cover, and simmer for 10 minutes. Then let
stand for 30 minutes off heat.
 Put beans in the slow cooker with enough cooking liquid to cover liberally; add
more water if necessary.
 Add celery, onion, carrots and garlic to pot, along with tomatoes, rosemary or
thyme, and bay leaf.
 Set slow cooker on high and cook for 6 hours.
 Add the optional Parmigiano-Reggiano rind during the last hour of cooking.
 Test beans, they should be very tender. Salt & Pepper to taste.
 Serve in soup bowls passing the olive oil and cheese to taste.
Linda
MagnussonRosario
CEO
INSYS
Group
Linda’s
Top
Secret
White Binder
Cookbook
Cassoulet usually takes days, involves making your own confit of duck, preparing many
meats, and more. My version can be made in one day (it’s better if you let it rest in
the fridge over night and cook it the next day). This is fabulous preceded by a salad of
bitter greens topped with a Sesame Garlic Vinaigrette and a hearty red wine. Don’t let
the long list of ingredients scare you. Order the duck and sausage online and have the
butcher prepare the lamb for you. Bon Appetite! Serves 10-12 with leftovers.
Ingredients
1 lb dried cannellini or other white beans, soaked over night in water
7 cups cold water
3 cups beef broth
1 tbsp tomato paste
2 heaping cups chopped onion
3 tbsp finely chopped garlic
1 celery rib, finely chopped
1 carrot, finely chopped
3 fresh thyme sprigs
2 bay leaves
3 whole cloves
Small bunch fresh Italian parsley
1/2 tsp whole black peppercorns
1 28 oz can whole tomatoes (san marzano quality) pureed or finely chopped with juices
2 lbs boneless leg of lamb
4 confit duck legs (D'Artagnan sells these in high end supermarkets or online. This item
is a MUST, so plan ahead. You don’t want to make confit yourself!)
1 lb andouille sausage (D'Artagnan again) or other supermarket brand
2 – 3 cups coarse fresh bread crumbs (preferably from a baguette)
Fat from duck confit and sausage (or use several tbsp olive oil)
2 tbsp chopped parsley
Salt and Pepper to taste
Linda
MagnussonRosario
CEO
INSYS
Group
Duck Cracklin’s
recipe continued on next page
Linda’s
Top
Secret
White Binder
Cookbook
(continued)
The Beans
In a Dutch oven, sauté onion, garlic, celery and carrots until they begin to
caramelize.
Drain and add the soaked beans along with water, broth and tomato paste. Add a
bouquet garni made with cloves, parsley, thyme, bay leaves and peppercorns.
Bring to a boil and simmer, partially covered.
The Lamb
Preheat oven to 450. Cut lamb into 1 1/2 inch chunks and place in oiled baking
dish. Salt and pepper to taste and roast for 30 minutes.
Add the lamb to the Dutch oven. (Deglaze the roasting pan with a little wine and
add to the beans for extra flavor.)
The Duck Confit & Sausage
Remove fat and skin from the duck legs; set aside. Remove the duck meat in large
chunks; set aside. Chop the duck fat and skin into small pieces and sauté with 1
cup water until fat is rendered and water evaporates.
Keep cooking until caramelized and crisp. Drain the “cracklin’s” and reserve the fat.
Add sausage and cook until browned; save the fat for topping.
Back to the Beans
Add all the meats and tomatoes with juice; continue to simmer for at least 1 hour,
or until beans are tender.
Bread Crumb Topping
Sauté 1 tbsp garlic in the fat briefly. Add bread crumbs and stir until lightly
browned. Off heat, add parsley and cracklin’s. Salt and pepper to taste.
All Together Now
Make sure the meat and beans are distributed evenly, and if there’s too much
liquid, ladle some out. The beans and meat should be suspended in liquid.
Top with bread crumb topping and bake uncovered for 1 hour.
Let rest 10 minutes before serving.
Linda
MagnussonRosario
CEO
INSYS
Group
Chicken in Balsamic Vinegar
Linda’s
Top
Secret
White Binder
Cookbook
Perfect for a cold buffet or picnic, or made in advance for a dinner party. The chicken
gets to absorb the balsamic vinegar, tarragon, lemon zest and raisins. Delicious!
Serves 6-8.
Ingredients
4 whole, skinned, boned and split chicken breasts
Kosher salt and freshly ground pepper to taste
1 cup dry white wine
1/2 cup balsamic vinegar
3/4 cup extra virgin olive oil
Small handful of fresh tarragon, chopped; or 2 tsp dried tarragon, crumbled
Zest of one lemon, removed with a veggie peeler and julienned
5 tbsp raisins, plumped in hot water for 15 minutes and drained
Arugula leaves or Boston lettuce as garnish/bed
Flatten the chicken breasts slightly and place in an oiled roasting pan or large pyrex
baking dish. Add salt and pepper to taste.
Add the wine to the pan and cover with a sheet of wax paper that just fits the pan.
Bake in a preheated 375 oven for about 15-20 minutes; or until cooked through.
Let the chicken cool in baking dish.
Whisk together the vinegar and the olive oil in a bowl. Add the tarragon, lemon zest
and raisins. Pour over the chicken breasts. (Make sure the baking dish just fits the
chicken breasts, or put breasts in a new dish just large enough to hold them.)
Cover with plastic wrap and marinate in the fridge for 24 hours, turning the chicken
when you have the time.
Before serving, return to room temperature. Place the arugula leaves or Boston
lettuce on a serving platter and arrange the chicken on top.
Garnish with the raisins and lemon zest and drizzle the marinade over the chicken.
You can also slice the individual chicken breasts before plating.
Linda
MagnussonRosario
CEO
INSYS
Group
Chicken Scaloppini Piccata with Orzo & Asparagus
Linda’s
Top
Secret
White Binder
Cookbook
This is a fantastic spring supper that only takes 30 minutes to make. Big flavor, little
effort. Serves 4.
Ingredients
4 – 6 thinly sliced chicken breasts
Flour/salt/freshly ground pepper
2 lemons (zest of one lemon, and juice of two lemons)
2 tbsp olive oil
1/2 cup white wine
1 tbsp small capers
Season to taste with pepper and additional lemon juice
Garnish with chopped parsley
2 cups orzo pasta
1 tbsp good olive oil
1 small bunch thin asparagus
Dredge chicken breasts in flour, salt and pepper mixture. Using a large pan, sauté
chicken breasts in olive oil until lightly browned on both sides.
Remove chicken breasts from pan and deglaze the pan with white wine and the
juice of two lemons. Add lemon zest and capers to pan. Sauté briefly over low heat.
Add chicken breasts to pan again. Cover and cook over medium-low heat for 10
more minutes. Test chicken for doneness (touch chicken with your finger – it
should feel firm). There will be a nice sauce accumulating around the chicken. If
not, add a little more wine and lemon juice.
While chicken is cooking, bring a pot of water to a boil and blanch asparagus for 3
minutes. Remove and set aside.
Add orzo to the pot and cook for 8 minutes. Remove when slightly al dente and toss
with 1 tablespoon olive oil.
Linda
MagnussonRosario
CEO
INSYS
Group
When chicken is done place asparagus in the pan with the chicken briefly to absorb
some of the lemon and wine flavor. Season to taste with additional lemon juice and
pepper. Plate the orzo on dinner plates, top with chicken and asparagus. Pour juices
over individual plates and serve. Garnish with chopped parsley.
Chicken with Olives & Preserved Lemons
Linda’s
Top
Secret
White Binder
Cookbook
(Tagine-style)
Have a special night in Morocco! This great dish will take you there. If you don’t have a
tagine, a dutch oven will do. Great with Lemon Tabouli Salad. Serves 6.
Ingredients
1 medium onion, chopped
1/2 tsp turmeric
2 cloves of garlic, minced
1/2 cup chopped coriander
2 tbsp of fruity olive oil
1/2 cup chopped parsley
6 boneless chicken thighs
Pepper
1/2 tsp round cumin (roasted)
1/2 tsp Hungarian paprika
1 3 inch cinnamon stick
1 1/2 cups chicken stock
4 quarters of preserved lemons (see below) peel only, sliced very thin
1/2 cup pitted kalamata olives (you can blanch olives to lessen the salt content)
7 –Day Preserved Lemons
Scrub 2 ripe lemons and dry well. Cut each into 8 wedges. Toss with 1/3 cup coarse
sea salt and lace in a 1/2 pint glass jar with a glass or plastic coated lid. Pour in 1/2
cup fresh lemon juice. Close the jar tightly and let the lemons ripen at room
temperature for 7 days, shaking the jar each day to distribute the salt and juice.
After one week, store the jar in refrigerator and top lemons with olive oil to cover.
Lemons may be used after 7 days, but they get even better with age. Remove the pith
and fruity part and use only the skin/peel.
Season chicken with salt and pepper. Brown in olive oil and remove from the pan.
Add onion and garlic. Sauté until tender but do not brown, scraping up the brown
bits from the chicken. Add ground spices and cook 2 to 3 minutes more.
Add chicken thighs, coriander, parsley and cinnamon stick to pan. Add stock and
bring to a simmer.
Cover tagine or dutch oven tightly and simmer on low heat for 1 to 1 1/2 hours
until chicken is tender and sauce is slightly reduced.
Add preserved lemons and olives to tagine after 30 minutes of cooking chicken.
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Serve with middle eastern bread, couscous or lemon tabouli salad. Garish with
chopped coriander or cilantro and freshly squeezed lemon juice. Pepper to taste.
Don’t add more salt, preserved lemons and olives are salty enough.
Chipotle Chili Marinated Pork Loin
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This is an InSys summer get together favorite. Toss a few smoking chips into the grill,
and you’ll be in for the best treat ever! Serve with warm tortillas, pickled onions and a
fresh basic salsa. Serves 8-10.
Ingredients
4 chipotle chiles in adobo with can juices (minced)
3 cloves garlic (minced)
1 tsp grated orange zest (I use a little more)
1 cup freshly squeezed orange juice
3 tbsp red wine vinegar
3 tbsp tomato paste
2 tsp dried oregano
1 tsp cumin seeds (or ground cumin)
Salt and pepper to taste
2 – 3 pork tenderloins
Salsa of your choice and warm corn tortillas
Combine all ingredients in a saucepan and reduce for 5 minutes.
Transfer mixture to a blender and puree. Salt and pepper to taste.
Let mixture cool to room temperature. Marinate pork loins overnight in marinade.
Pork can be grilled or broiled.
Serve with warm tortillas and salsa.
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Crock Pot Chicken Vindaloo
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This is a great, low-fat winter treat. Use the low setting on your crock pot, leave it all
day and come home to a great meal. Dish it over a bed of basmati rice with plenty of
naan on the side. Serves 4.
Ingredients
1 1/2 tbsp curry powder
2 tsp hot paprika
1/2 lb boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
8 medium garlic cloves (minced)
4 tbsp red wine vinegar
Kosher salt
2 tsp canola oil
1 large yellow onion (finely chopped)
1 tbsp grated ginger
1 14 1/2 oz can diced tomatoes
Water
3 tbsp fresh cilantro (chopped)
 In a small bowl, mix the curry powder, paprika, and black pepper.
 Put the chicken in a bowl and sprinkle with 1/2 the curry powder mixture, half the
garlic, 2 tbsp vinegar and 3/4 tsp salt. Toss and set aside.
 Heat oil in a pan and sauté the onions until they begin to brown. Add the remaining
garlic and ginger (everything should look lightly caramelized). Add the remaining
curry powder mixture and cook for another minute.
 In your slow cooker or crock pot, place the chicken on the bottom and add the
remaining onion and curry powder mixture.
 Add the canned tomatoes, remaining 2 tbsp of vinegar and 2/3 cup water.
 Cover and cook on low for 5-7 hours. Sprinkle with cilantro and serve over rice.
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This Daube is a highly savory and aromatic stew perfumed with Pernod, orange juice and
wine. Great served with Pasta Gratin over buttered noodles, or in it’s left-over stage chopped into a sauce for pasta. Serves 8.
Ingredients
4 lbs boneless sirloin steak, cut into 1 1/2 inch cubes
2 tbsp herbs de provence
Lots of freshly ground black pepper
10 large garlic cloves, minced
1/2 cup fruity olive oil
1/4 cup Pernod
Freshly squeezed juice of one orange
2 cups dry red wine
2 large onions (coarsely chopped)
2 tbsp julienned orange zest
3 oz dried Porcini mushrooms, soaked in hot water for 1/2 hour, drained and coarsely
chopped
2 carrots cut in 1/2 “ rounds
2 stalks celery, cut into 1/2 “ slices
28 oz can crushed tomatoes
1 cup pitted black olives, coarsely chopped
1/2 can of anchovie filets (chopped to oblivion)
1 tbsp of small capers
1 – 2 tbsp of Wondra flour
Parsley
Splash of red wine
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recipe continued on next page
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(continued)
Put meat in a bowl, add herbs, pepper and garlic, rub mixture into meat.
Mix marinade ingredients (olive oil, Pernod, orange juice, wine and vinegar) together
and pour over meat. Refrigerate overnight, or let it stand at room temp while you
prepare the chopped vegetables.
Strain the beef from the marinade, reserving the marinade.
Line the bottom of a large kettle/dutch oven/le creuset with some of the onions,
orange zest, mushrooms, carrots, celery and olives. Top with some of the crushed
tomatoes and 1/3 of the meat. Repeat until you’ve used up all the ingredients.
Pour reserved marinade over the meat and vegetable mixture. Add the rest of the
bottle of wine to cover the meat.
Bring to a boil on the stove top, and then place in a 325 degree oven for about 3 to
4 hours. (One time I was in a rush and put the oven at 350 for an hour at 4:00 PM,
turned it down an hour later to 325, and finished the dish at 7:00).
To finish the Daube, mince the anchovies finely and add to the kettle with the capers.
Add one tablespoon of the Wondra flour, stir to mix and thicken. Add a splash of red
wine to freshen the sauce.
Accompany each serving with a scoop of Pasta Gratin and garnish all
with a sprinkling of parsley.
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Enchiladas Suizas
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A very easy and tasty dish; and it’s a great make-ahead food if you’ve got company
coming. Make it with Linda’s Salsa Verde for an authenticate Mexican flavor. If you’re
watching your fat intake, use no-fat or reduced-fat sour cream, and reduced-fat
cheese. Makes 12 enchiladas.
Ingredients
1/2 cup sour cream
1 rotisserie chicken (shredded)
OR
2 chicken breasts poached with a couple slices of onion, smashed garlic, black
peppercorns and a couple cloves
1 white onion (finely chopped)
1 pint Linda’s Salsa Verde
White cheddar cheese
12 corn tortillas
 Preheat oven to 375 degrees.
 Mix the sour cream and the salsa together. Set aside.
 Spray tortillas lightly with PAM or olive oil and roast them 6 at a time in the oven
for about 12 -15 minutes until just starting to crisp. Don’t let them go too long.
 Remove from oven and turn oven up to 425 degrees.
 Dip each tortilla, one at a time, in the salsa mix (both sides). Place some shredded
chicken, white onion & cheese in the center of each tortilla. Roll up and place in a
rectangular baking dish.
 Once all tortillas are in baking dish, sprinkle the remaining onions, and spread
more salsa verde over the top. Sprinkle with more cheese.
 Bake for approximately 15 – 20 minutes. Cheese should be melted and bubbly.
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Fall & Winter Pasta
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This is a great, easy 30-minute meal. Cauliflower when caramelized becomes
another vegetable altogether! Earthy, salty and sweet - all the flavors combine in
this delicious entrée.
Ingredients
1 lb Barilla whole wheat penne
3 cloves garlic (sliced thin)
1/2 tsp red pepper flakes
2 tbsp olive oil
1 medium head of cauliflower (separated into small florets)
1/2 cup water
1/2 cup Kalamata olives (pitted and chopped)
1/2 cup currants
1 cup shaved Pecorino Romano cheese
Splash of port wine
Anchovies (optional)
 Soak the currants in sherry or port to cover for 10 minutes.
 Boil the pasta as directed.
 In a large pan, heat oil and sauté garlic and red pepper flakes until the garlic starts
to brown. Add cauliflower and toss to combine.
 Add 1/4 to 1/2 cup water and cover pan. Let the cauliflower sweat for 10 minutes
over medium heat.
 When cauliflower is fork tender, remove cover and sauté until the cauliflower is
nicely browned and caramelized.
 Add olives, currants, cooked pasta and shaved Pecorino Romano and toss.
 Add a splash of port. Salt and pepper to taste, and serve immediately.
 Add one or two chopped anchovies with the olives and currants if desired.
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Glazed Loin of Pork Stuffed with Chorizo & Pine Nuts
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This dish is a definite crowd-pleaser! The chorizo and pine nuts run through the
middle of each slice. Serve with greens such as curly kale or spinach and a brown
basmati rice. A 4-lb roast will serve 6 to 8 people; an 8-lb roast will serve 12 to 14.
Ingredients
1 boneless loin of pork, butterflied
1/4 tsp salt
1 lb chorizos (or substitute hot Italian sausages and 1 tsp cumin)
1/2 cup pine nuts
1 jar (8 oz) Jalapeno jelly (hot or mild depending on your preference)
Lay the pork roast flat, fatty side down. Sprinkle with salt.
Remove the sausage casing and crumble the meat (if substituting Italian
sausage, add the cumin). Chop in a food processor for 30 seconds, or until
evenly ground. Transfer to a bowl and mix in the pine nuts.
Lay the chorizo mixture down the center of the roast in a long roll. Bring up the
two long sides of the roast around the chorizo mixture. Secure at 1 inch intervals
with kitchen twine.
Lay the pork, seam side down in a roasting pan or on a rack in a roasting pan.
Place in a cold oven and turn the temperature to 350. Roast uncovered for 1
hour.
Remove from the oven and spread the jalapeno jelly over the outside of the
roast. Return to the oven and roast for 1 more hour, basting with the pan juices
every 15 minutes. Note: For an 8 to 9-lb roast – cook for 1 1/2 hours then 1 1/2
hours more with the jelly, for a total of 3 hours.
Transfer the roast to a carving board and cover loosely with foil; let stand for 15
minutes.
Remove the strings from the roast. Cut the pork into 3/4 inch slices. Degrease
the pan drippings and serve the separately.
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Hessian Lake Chili
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Nothing’s better than a warm bowl of chili after a session on the ice. Double or even
triple this recipe for a small get together or a large party. And, don’t let the long list
of spices discourage you – it’s definitely worth it! Serves 6 - 8.
Ingredients
2 tbsp olive oil
1 tbsp hot paprika
2 large onions (chopped)
2 tsp ground cinnamon
2 – 3 jalapeno peppers (seeded and minced)
1 tsp turmeric
1 red bell pepper (diced)
1 tsp ground coriander seeds
1 green pepper (diced)
1/2 tsp ground cardamom
5 cloves of garlic (minced)
3 tbsp unsweetened cocoa powder
1/4 – 1/2 cup ancho chili powder
2 lbs very lean ground beef
(order from Penzeys Spices or
2 lbs ground turkey
try McCormicks)
1 35-oz can of crushed tomatoes
2 tbsp ground cumin
1/2 cup tequila
2 tbsp dried oregano
1 bottle beer
1 tbsp sweet paprika
Salt to taste
Heat oil in large stock pot or dutch oven and cook onions until wilted.
Stir in jalapenos, bell peppers and garlic; cook for approximately 5 minutes.
Add all the seasonings and cook, stirring occasionally, 5 more minutes. Remove
from heat.
Brown the meats in a separate pan and pour off all fat before adding the meat to
the vegetable and spice mixture.
Stir in the tomatoes, tequila and beer. Simmer the chili, partially covered, over
low heat for about 2 hours.
Serve the chili over texmati rice with garnishes of chopped avocado, red onion,
sour cream, cheddar cheese and crushed tortilla chips.
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Jamaican Beef Patties
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As a main course or a hearty snack, these hand-held savory patties will make you
yearn for the Caribbean! Makes 26 patties. Serve with Linda’s Cha Cha Hot Sauce.
Ingredients
Patty shells (La Fe or Goya pastry discs)
1 cup dry plain bread crumbs
1 cup water
2 tbsp vegetable oil
2 medium onions (finely chopped)
10 scallions with a little of the green (finely chopped)
8 cloves garlic (finely chopped)
1/2 Scotch Bonnet or Habanero chili, seeded, deveined and minced (do not omit this
chili - this is the flavor of the islands!)
2 lbs lean ground sirloin
4 tsp thyme leaves
4 tsp sweet curry powder
2 tsp salt
2 tsp freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Sauté the onion,
scallions, garlic and pepper until soft.
Reduce heat to medium and add the beef, thyme, curry powder, salt and black
pepper. Sauté until the beef is no longer pink, stirring frequently to ensure the
filling does not stick to the pan. Stir in the bread crumbs and water and simmer for
5 to 10 minutes. The filling should look fairly creamy. Remove from heat and set
aside to cool.
Put about 2 heaping tablespoons of filling in the lower half of the pastry disc. Brush
a little water around the edges of the pastry to help seal. Fold the pastry over into
a semi-circle and press the edges down with your fingers. Use the tines of a fork
on both sides of the pastry to further seal the edges.
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Preheat oven to 350. Place the patties on a baking sheet lined with parchment
paper and bake for about 25 minutes until golden brown. Patties can also be fried in
vegetable oil.
Low-Fat Super Bowl Chili
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I’m often asked about recipes that have lots of flavor without lots of fat. This Chili is
one of my go-to choices. If you don’t think it’s chili without the garnishes, try using nofat sour cream and reduced-fat sharp cheddar. It tastes even better the day after you
make it, and even better the day after that.
Ingredients
2 lbs extra lean (99%) ground turkey
1 tbsp ground cumin
2 tbsp smart balance oil
1 tbsp ground coriander
1 large onion (chopped)
3 large cloves of garlic (minced)
2 tsp oregano
1 green bell pepper (finely diced)
1/2 tsp cayenne pepper
1 red bell pepper (finely diced)
1/2 cup Ancho chili powder
(or toast 5 – 6 large dried Ancho chilies,
soak in water until rehydrated and
puree until smooth in a blender)
Salt and freshly ground pepper to taste
2 tbsp smoked Spanish paprika
(or Hungarian hot paprika)
1/4 cup of silver tequila
1 28 oz. can fire-roasted crushed
tomatoes (Muir Glen)
1/2 bottle of Corona
1/2 cup of water
 Heat the oil in a large kettle and sauté the onion, garlic, green & red bell
peppers until wilted (about 10 minutes).
 Add the turkey all at once, breaking up with a wooden spoon. Stir until it’s no
longer pink.
 Add Ancho chili powder or pureed chili’s. Stir to blend.
 Add paprika, cumin, coriander, cinnamon, oregano, cayenne and cocoa
powder; salt & pepper to taste.
 Stir in tomatoes, Corona, tequila & water.
 Bring to a boil. Reduce to a simmer and cook slowly for about an hour. If
you’re in a rush, 30 minutes will do (it just won’t be as good!)
 Serve with or without garnishes, or atop a bed of rice.
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Mexican-inspired Pork, Tomatillo & Dark Beer Stew
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I recently saw this old favorite of mine in Ruth Reich's 136 Recipes That Saved My Life.
It will fill your house with a divine aroma and you can find all the ingredients in the
produce section of your supermarket these days. Serve over white rice with a dollop of
lime sour cream (a cup of sour cream with the juice of a lime stirred in). Serves 4 – 6
generously.
Ingredients
1 lb tomatillos (husked and quartered)
1 bottle dark beer
12 oz freshly squeezed orange juice
1 28 oz can diced tomatoes
2 lbs boneless pork shoulder cut into hefty cubes
Salt and pepper
1/4 cup oil (canola, grapeseed or your favorite, but not olive oil)
10 whole cloves garlic, peeled
2 large chopped onions
1 bunch cilantro
2 jalapeno peppers or more if you like more heat (chopped)
1 1/2 cups cooked black beans (drained)
1 cup lime sour cream
 Put the tomatillos in a pot with the beer, orange juice and tomatoes. Bring to a boil.
Reduce heat, simmering until the tomatillos are soft (about ½ hour). Cover and
chill. Sauce keeps well, and can be made two to three days in advance.
 Heat the oil in a large Dutch oven. Throw in the whole garlic, turning to coat.
 Salt and pepper the pork in a separate bowl. Add in batches to the Dutch oven,
browning all sides. Remove from pan.
 Add onions and jalapenos. Sauté, scraping up all the little pork bits.
 Place the pork and the tomatillo mixture back into the pot.
 Bring to a boil then place in a 300 degree oven for about two hours.
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 Before serving, add the beans to the stew, allowing them to warm. Season to taste.
Moroccan Grilled Chicken Kebobs with Tzatziki & Pita
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This recipe is so good I’ve been known to make it twice in one week! Thanks go to
Denise Quinn for the wonderful tzatziki recipe.
Kebob Ingredients
Tzatziki Ingredients
2 – 3 lbs chicken tenders or boneless
1 seedless cucumber, peeled
breasts, cubed
1 tbsp each of paprika, turmeric, ginger
and ground cumin
1 tsp cayenne (or more to taste)
1/2 cup low- or non-fat Greek yogurt
Salt & freshly ground pepper to taste
Pita bread
Skewers
1 tbsp kosher salt
1 pint plain Greek yogurt (not drained)
1/2 cup low-fat sour cream
1 tbsp champagne or white wine vinegar
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tbsp garlic, finely chopped
1 tbsp fresh dill, finely chopped
Salt and freshly ground pepper (to taste)
 Combine chicken with other kebob ingredients. Marinate several hours or, for best
flavors, overnight.
 Grate the cucumber and toss with the kosher salt. Place in a sieve and drain to
remove most of its water. Squeeze in a paper towel to dry further and place in a
medium bowl.
 Add the yogurt, sour cream, vinegar, lemon juice, olive oil, garlic, dill, salt and
pepper to the cucumber bowl and mix well. Refrigerate for several hours to
develop flavor.
 Grill marinated chicken on skewers over hot coals (intersperse with chunks of
sweet onion – optional).
 Heat pita bread on the grill, then wrap in foil to keep warm.
 Serve chicken kebobs on warm pita with Tzatziki sauce (the more the better!)
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New England Lamb Curry
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A mild new world curry - lamb braised with apples, onions, garlic, ginger, tomatoes
and raisins. Complement it with basmati rice and my pineapple-apricot chutney.
It’s a great dish for a crowd and easily serves 10 – 12.
Ingredients
1/2 leg of lamb (fat removed, cut in 2 inch pieces)
2 large Spanish onions (chopped)
3 Granny Smith apples (peeled, cored and cut in 1/2 inch pieces)
3 garlic cloves (minced)
1 – 2 inch piece of ginger (peeled and chopped)
2 tbsp mild curry powder
2 tsp ground cumin
1 tsp cayenne pepper (to taste)
1 – 28 oz. can of crushed tomatoes
1 – 14 oz. can of tomato puree
1 cup raisins
Water to cover the lamb (about one 28 oz can)
Salt to taste
Juice of 2 lemons
1 tbsp Garam Masala (optional)
 Heat oil in dutch oven and add onions, garlic and ginger. Sauté until onions begin to
turn golden.
 Add curry, cumin and cayenne pepper. Sauté for 2 minutes.
 Add lamb and mix thoroughly with spices and onion mixture, turning and coating the
lamb until it begins to lose its pink color.
 Add apples, tomatoes and raisins.
 Add water to just cover the lamb.
 Bring to a boil and then simmer with the cover ajar for about 2 hours. Add salt to
taste (about 2 teaspoons).
 Before serving, squeeze the juice of two lemons into the curry and add 1 tablespoon
of Garam Masala.
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Pastel Puertorriqueno (Puerto Rican Root Vegetable Tamale)
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This recipe is our take on a Puerto Rican Christmas tradition. It's definitely a bit of
work, but worth the effort. Invite some friends to join in the fun, and make a day of it.
You’ll be glad you did.
Ingredients
1 red bell pepper (chopped)
2 lbs malanga (large dice)
1 small onion (chopped)
1 lb green bananas (large dice)
1/2 of 14 oz. can of diced tomatoes
1/2 cup milk
2 tbsp olive oil
1/3 cup cornstarch
1 tbsp tomato paste
Salt & Pepper
Small bunch of cilantro (chopped)
Pimento-stuffed large olives
4 garlic cloves (minced)
Yellow raisins
1 lb quality smoked ham (diced)
Banana leaves or parchment paper
Butcher’s string
 Saute peppers, onion and tomato in olive oil until soft. Add tomato paste, cilantro &
garlic to make a sofrito. Cook until soft and caramelized (at least 15 minutes). If
you have your own sofrito (or bottled) you can add 1 – 2 tablespoons to the pan.
 Pour out bacon fat, leaving about one tablespoon in skillet. Cook onion in the bacon
fat until softened and lightly browned. Transfer to bowl.
 In a food processor, grind the malanga and bananas with the milk, then add your
ingredients from the pan and continue to grind until very smooth.
 Add cornstarch and pulse in. Season to taste with salt and pepper. This is the masa.
Remove skillet from heat and add garlic, vinegar, sugar and mustard, scraping up
the brown bits.
 Be careful while unfolding the banana leaves. Use a large area and cut out the
center rib if necessary. You may have uneven pieces but try to make them at least
10” squares or more. Rinse the Banana squares under water and heat each one
separately in a microwave for 25 to 30 seconds to make pliable. Set aside until
ready to serve.
 Place two spoonfuls of the masa mixture in the middle of a banana leaf. Place a
couple of olives, some raisins and ham in the center. Fold the left side over the
masa to enclose the filling and bring the right side over to make an envelope,
folding the ends up to make a package.
 Use at least an arm’s length of string to tie the package first vertically, then
horizontally twice to tie securely. Do this with a partner, it makes it much easier.
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 Leave the pasteles in the fridge overnight to develop the flavors and harden the
filling.
 Drop into a large stock pot of salted boiling water. Boil for 45 minutes to an hour.
Pernil (Puerto Rican Pork Roast)
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Pernil is commonly prepared for Christmas dinner in Puerto Rico. Traditionally, the
suckling pig was big enough to use by December, and was roasted whole over hot
coals for hours. This version uses a pork shoulder and will satisfy even the pickiest
guests! Serve this roast with rice n’ beans, plantains and sliced avocado!
Ingredients
1 (8 to 9 lb pork shoulder, skin intact – sometimes also called picnic roast)
1/2 cup fresh oregano leaves
2 tbsp fresh thyme leaves
12 cloves garlic
1 tbsp black peppercorns
1/2 cup olive oil
4 tbsp kosher salt
2 cups sour orange juice (I use Goya sour orange juice in a bottle) or 1 1/3 cups of
orange juice mixed with 2/3 cup lime juice
 In a food processor (or mortar) place the oregano, thyme, garlic and black
peppercorns. Add olive oil in a stream to make a paste (or add slowly if using a
mortar).
 Wash the pork shoulder and pat dry. Score the skin of the roast with a sharp knife
in a cross hatch pattern. Rub half of the salt into the roast. Rub in the herb paste
all over the roast.
 Place in a large plastic bag, adding one cup of sour orange juice to the bag.
Refrigerate for one or two nights.
 Preheat your oven to 350 degrees. Let the pork come to room temperature for 1 to
2 hours. Place the pork in a roasting pan and season again with the remaining
kosher salt.
 Cover the pan with aluminum foil and roast the pork for 1 hour.
 Turn the oven down to 275 and roast for 3 more hours. Remove the foil and baste
the roast with the remaining cup of sour orange juice.
 Roast for 1 more hour and remove from the oven. If the roast is not brown and
crisp, turn up the oven to 350 and crisp for about half an hour more.
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Pernil Asado II (Puerto Rican Pork Roast)
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Served at our 2014 Three Kings Day feast. This is a variation of a previous Pernil
recipe. Try them both and decide which you like best. Serves 8 – 16 (depending on
the size of the roast*).
Ingredients
1 cup fresh orange juice
1/2 cup red wine vinegar
1/2 cup dark brown sugar
2 tbsp kosher salt
2 tbsp freshly ground black pepper
2 tbsp olive oil
2 tbsp dried oregano
2 tbsp ground cumin (toast the seeds and grind for great flavor)
1 8 to 12 lb, bone-in, skin on pork shoulder (Pernil)
 Mix juice, vinegar, sugar, salt, pepper, oil, oregano, cumin and garlic in a bowl.
 Remove excess fat from roast if desired. Score the roast with 1” deep cuts, about 1
1/2 “ apart all over.
 Pour the marinade over the roast and refrigerate. Rotate the roast every 6 hours
or so, marinating overnight for best flavor.
 Heat oven to 325 degrees and roast pork uncovered for approximately 2 hours.
Baste with marinade every 30 minutes.
 Reduce heat to 300 and cover roast with foil. Roast an additional 2 – 3 hours,
basting along the way. Remove foil to crisp and brown if necessary.
 An instant-read thermometer inserted into the thickest part of the roast should
read 190 in about 5 hours.
*I cooked an 11 lb roast for about 5 hours and left it in a warm oven until it was
served 2 hours later. The meat should slice easily and fall off the bone!
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Roast Chicken with Cider-Braised Vegetables
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This is a simple, Autumn comfort food that will fill your home with a savory aroma! Use
whatever vegetables you like - butternut squash, parsnips, carrots. Just be sure you
have enough for four good-sized portions. Serves four.
Ingredients
1 Chicken (3 1/2 to 4 lbs)
2 tbsp butter
2 firm, tart apples such as Granny Smith (cored, peeled and diced to 1” pieces)
2 large Yukon gold potatoes or 1 large sweet potato (diced to 1” pieces)
1 medium onion (diced to 1” pieces)
1/2 medium head of cauliflower (cut into florets)
1/2 large rutabaga (diced to 1” pieces)
Kosher salt and freshly ground pepper to taste
2 cups apple cider
 Preheat oven to 400.
 Rinse chicken, pat dry and place in a large roasting pan (large enough to add the
vegetables without crowding).
 Smear the chicken with butter, and surround it with apples and vegetables.
 Sprinkle with salt and pepper and pour in the cider.
 Roast for approximately 1 1/2 hours, until the juices run clear when a thigh is priced
with a fork. Stir the vegetables halfway through the roasting time so they brown
evenly.
 Remove the chicken and place on a platter. Using a slotted spoon, remove the
vegetables and place them around the chicken. Cover to keep warm.
 Set the roasting pan over high heat and boil, scraping up the browned bits, until the
liquid is reduced by half. Season to taste.
 Carve the chicken, and serve the reduced sauce on the side.
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Simply The World’s Best Meatloaf (Anna’s Meatloaf)
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This recipe was given to me by a very sophisticated Manhattan lady who spent her
summers on Fire Island. Savory and delicious! It can be put together in 15 minutes, and
makes great sandwiches the next day. Goes great with a baked potato.
Ingredients
2 lbs ground top sirloin
2 large onions (chopped)
2 eggs
1/2 small bag of Pepperidge Farm Herb Stuffing
Milk to moisten
2 tbsp of Worcestershire sauce
2 tbsp of Dijon mustard
Salt to taste (optional)
1 small can tomato paste
Heat oven to 350 degrees.
Soak stuffing in milk to moisten (not too much milk). In a large bowl, mix sirloin,
onions, eggs, stuffing, Worcestershire sauce, mustard, salt and pepper to taste. (This
must be mixed with your hands: you’ll know when it congeals into a good texture).
Place in a pyrex or oven-proof baking dish, making it a free-form loaf with your
hands.
Smear the tomato paste over the top and sides evenly, sealing the meatloaf in tomato
paste.
Bake 1 1/2 hours.
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Smoked Sausage & Red Cabbage Stew
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This is one of my favorite meals on a cold winter’s night. This stew improves in
flavor if cooled to room temperature, and it’s even better the day after you make it.
Serves 8.
Ingredients
3 lbs hot or mild smoked sausage (Kielbasa, bratwurst, knockwurst or any of the
best imported European smoked sausage you can find - Koglins Hams in Grand
Central Station has an outstanding selection.)
1 2 lb head of red cabbage (sliced very thin)
1 Granny Smith apple (peeled, cored and chopped)
3 tbsp firmly packed brown sugar
1/4 tsp ground allspice
1 cup water
In a large dutch oven, brown the sausage in batches, transferring it as it is
browned to a bowl.
Pour off all but one tablespoon of the fat and cook the onion until it
begins to carmelize. Add the cabbage, the apple, brown sugar, vinegar,
allspice and water.
Bring to a boil and add the sausage with any juices that have accumulated in the
bowl.
Braise the mixture, covered for 1 1/2 hours or until the cabbage is very tender.
Serve with späetzle or buttered noodles.
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Sole or Flounder Filet Gratinée
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Nothing could be simpler when you find a nice filet of sole or flounder at the market
and you have very little time. This dish takes 10 minutes and is delicious. The
combination of ingredients melts together to form a lovely golden crust. Have a glass
of chardonnay with this!
Ingredients
2 – 4 nice sized flounder filets
Hellman’s mayo
Hungarian ‘sweet’ paprika
Grated Parmigiano Reggiano cheese
Lemon wedges
Put filets in oiled oven-proof baking dish (it must be able to take broiler heat).
Preheat oven on broil.
Smear mayo over filets to cover thinly. Sprinkle with cheese to cover. Sprinkle with
paprika, then freshly ground pepper.
Put under broiler and watch closely till topping bubbles and browns.
If fish is a little under-cooked, place foil over the fish and put back in oven for 5
more minutes.
Serve with lemon wedges.
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South of the Border Pot Roast
(or one good pot roast deserves another)
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This is a great party dish served with warm corn tortillas, garnished with grated cheese,
cilantro, a squeeze of lime juice and sliced avocados. It heralds from a chef in the Napa
Valley, and we adopted it easily. Bring on the Margaritas!
Ingredients
3 – 4 dried chilies (Dried California, New Mexico, or Ancho chilies can be bought at any
Hispanic grocer, or gourmet store in the Hudson River Valley), or use 3/4 cup pure chili
powder with no additives.
1 1/2 cups dry red wine
1/2 cup freshly squeezed orange juice
4 tbsp chopped garlic
2 tbsp seeded and minced Serrano or Jalapeno chilies
2 tsp ground cumin
3/4 tsp ground cinnamon
1 tbsp fresh oregano (or 1 1/2 tsp dried)
2 tsp salt
2 lbs onions, thinly sliced
1/3 cup golden raisins
3 – 4 lbs pot roast, bottom round or sirloin tip roast
Preheat oven to 350 degrees. Slice the dried chilies in half and remove the stems
and seeds. Place in a small bowl of boiling water and let stand till soft. Drain and
set aside.
In a blender, puree the softened chilies, or chili powder, with the wine, orange
juice, vinegar, garlic, fresh chilies, ground spices, oregano and salt until smooth.
Scatter half of the onions and raisins in a roasting pan and place the beef on top of
them. Scatter the remaining onions and raisins over the beef and then pour on the
chili mixture, spreading with a spatula to evenly coat the meat.
Cover roasting pan tightly and bake until the roast is very tender, about 4
hours. Remove from pan, shred the meat with a fork and mix with onions and juices.
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Serve with fresh tortillas (warm in paper towel in microwave) and garnish with
chopped cilantro, lime wedges, sliced avocados and queso fresco, hard grating
ricotta or grated fresh feta.
Swedish Meatballs with Lingonberries
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These Swedish meatballs are whipped in a mixer until fluffy and light. Serve them on a
bed of mashed potatoes with lingonberries, Absolut on the side. Absolutely wonderful.
Ingredients
1 Idaho potato (about 8 oz)
1 tablespoon butter (plus a little more for sautéing)
1 small red onion (coarsely chopped)
2 lbs ground veal
1 tbsp salt
Freshly ground pepper
Pinch of ground nutmeg
Pinch of ground allspice
1 large egg
3 tbsp flour
1/4 cup milk
1 jar of lingonberries
 Scrub the potato and place it in a saucepan of cold water; bring to a boil and
simmer until the potato is tender. Chill and then peel and grate. Set aside.
 Heat butter over low heat, add onion and sauté until golden (approx 15 minutes).
 Combine potato, onion and veal; beat together on low speed. Beat in salt, pepper to
taste and spices. Add the egg, flour and milk; beat until light and fluffy. Cover and
chill for at least 1 hour (or overnight).
 Form meatballs as elongated egg shapes (recipe makes 25 – 30 meatballs).
 Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Cook the
meatballs in batches, adding butter as necessary until browned on all sides. If the
drippings darken and burn, wipe pan out and start with fresh butter for each batch.
 Serve with lingonberries and mashed potatoes.
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Swedish Pot Roast
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From my ‘Norwegian’ cousin Carolyn. Another one of those soul-satisfying dishes that
fill the house with a great aroma. Pop it into the oven and relax for several hours.
Serve with buttered noodles.
Ingredients
4 – 5 lb pot roast
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp powdered ginger
2 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp butter or olive oil
2 large onions, nicely sliced
1 clove of garlic, minced
1/2 cup dark brown sugar
1/2 cup red wine
1/2 cup water
4 bay leaves
Mix all dry spices, salt and pepper together in a small bowl. Rub by hand into all
sides of the roast, pressing in with palm of hand.
Heat butter or oil over medium high heat. Brown the roast in a dutch oven or heavy
casserole on all sides, turning often.
Mix brown sugar with red wine, vinegar and water in a small bowl.
Place onions over roast, and pour red wine mixture over; add bay leaves. Cover
tightly and place in preheated oven until the roast is very tender, about 4 hours. It
should pierce easily with a fork.
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Tacos De Requesón (Ricotta Tacos)
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This is a great recipe from a mentor of mine, Diana Kennedy. When good tomatoes
aren’t available, a spring radish salsa makes for a zesty alternative. Make these with
friends and enjoy them right out of the pan!
Ingredients
1/3 cup fresh lime juice
Salt to taste
1/2 cup radishes (finely chopped)
1/3 cup finely chopped white onion
1 chile serrano or jalapeno (finely chopped)
1 tbsp roughly chopped fresh cilantro
1 cup drained, whole milk ricotta cheese
6 thin corn tortillas
Oil for sautéing (canola - not olive oil)
 In a food processor, add radishes, onion, chili and cilantro. Pulse until finely
chopped. Add to a bowl with lime juice and salt to taste. (Or by hand, finely chop
all the ingredients and add to a bowl with lime juice.)
 Soften tortillas by wrapping them in a paper towel; microwave for one minute.
 Put 1 tablespoon of ricotta across each tortilla and press down lightly.
 Heat oil in a large skillet and add a few tacos, frying and turning once until they
are golden in color and crisp.
 Drain the tacos on paper towels and spoon 2 tablespoons of the radish salsa into
each.
 Serve immediately (they do not wait well).
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Two Ways with Fish
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I revamped my cooking in late 2007, lost 20 lbs and lowered my cholesterol by 50
points! I want to share two delicious and healthy recipes - one to try during grilling
season and the other when it’s raining outside. Serve either dish with Snow Peas &
Bok Choy Stir-Fry or sushi rice. Enjoy and eat healthy!
Grilled Fish Filet wrapped in Prosciutto di Parma
Ingredients
Cod or your choice of any White Fish Fillet (cut on the thick side)
Thinly sliced Prosciutto (1 slice per serving)
Wrap fish filet in prosciutto and grill (or use grill pan) for about 5
minutes on each side
Orange Sesame Crusted Salmon Filets
Ingredients
Salmon Filets (skinned - 1 per person)
Grated zest of one large orange
1/2 cup sesame seeds
Freshly ground black peppers (lots)
Salt to taste
Mix orange zest, sesame seeds, salt and pepper on a dinner plate and dredge the
filets in the mixture.
Heat a nonstick skillet and spray with Pam.
Cook the filets for 2 minutes on each side to form a crust.
Transfer to preheated, ovenproof pan and place in oven for 10 minutes to cook
through.
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Vegetarian Chili with Cornbread Topping
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A great meatless chili full of great flavors. Cook the chili on the weekend and add the
topping later for a quick work-day meal. Makes 8 to 10 good-sized servings. Recipe
from Nigella Lawson.
Ingredients
Corn Bread Topping Ingredients
2 tbsp olive oil
1 tsp salt
2 medium onions (finely chopped)
2 cups cornmeal
2 cloves garlic (minced)
2 tbsp flour
3 cups red bell peppers (about 2 large
peppers - diced)
3 tsp baking powder
2 tsp hot red pepper flakes
1 tsp ground cinnamon (for less cinnamon
taste use 1/2 tsp)
1 tsp ground coriander
1 cup buttermilk
1 tsp ground cumin
2 large eggs
3 cardamom pods (lightly crushed)
1 tsp honey
1 1/2 cups red lentils
3 cups canned chopped tomatoes
1 cup coarsely grated cheddar cheese
3 1/2 cups canned kidney beans, drained
(can also use red beans cooked from
scratch or canned black beans)
2 cups sour cream
1/4 cup ketchup
1 cup cilantro (chopped)
1/4 cup tomato paste
 Heat olive oil in a deep, wide pan with lid. Add onions, garlic and bell peppers.
Sauté until softened (about 5 minutes). Stir in red pepper flakes, coriander, cumin
and cardamom pods. Stir in lentils.
 Add chopped tomatoes, beans, ketchup, tomato paste, cocoa and 3 cups of water.
Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and
beans and lentils are tender (approximately 45 minutes). Chili can be made ahead
to this point and topping added later – just cover and refrigerate for up to 3 days,
bringing to room temperature before proceeding.
 For corn bread topping, preheat oven to 425. In a bowl, combine salt, cornmeal,
flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk,
eggs, honey and oil. Pour liquid ingredients into dry, stirring until combined.
 Pour into a 13X9 baking dish. Spread the corn bread topping evenly over the chili.
Sprinkle with cheese. Bake until risen and top is golden brown (about 25 minutes).
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 Let stand 5 minutes before serving. Cut into squares or spoon onto plates. Serve
with sour cream and chopped cilantro.
Ajilimójili (Puerto Rican Aji Dulce Sauce)
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Ajilimójili is a sauce from Puerto Rico, traditionally served over grilled seafood,
vegetables, boiled root vegetables or grilled meats. It’s great for tostones, pasteles
and all good things. Makes about 2 ½ cups.
Ingredients
12 Aji dulces (Puerto Rican small peppers that look similar to Habaneros but are not
hot)
1 Cubanelle pepper or Italian frying pepper (coarsely chopped)
1 – 2 Habanero peppers (to taste, seeded, coarsely chopped)
7 garlic cloves
1 small yellow onion (coarsely chopped)
1 cup extra virgin olive oil
1/3 cup distilled white vinegar (don’t use fancy vinegars)
1 bunch of cilantro (cut some of the stems off)
1 – 2 tsp salt (to taste)
1/2 tsp dried oregano
1/4 tsp ground cumin
 Combine all ingredients in a blender and process to a smooth bright green puree.
 Cover and chill. Sauce keeps well, and can be made 2 to 3 days in advance.
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Cranberry Orange Relish
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One of the family’s Thanksgiving and Holiday favorites! Surprisingly sweet,
peppery, tart and savory. Great with turkey or a pork roast. (Try to double the
recipe, mo-better.)
Ingredients
1 cup Bourbon
1/4 cup minced shallots
Grated zest of one orange
1 package (12 oz) fresh cranberries
1 cup sugar
In a small saucepan, combine the bourbon, shallots and orange zest.
Bring to a boil over moderate heat. Lower the heat and simmer, stirring
occasionally, until the bourbon is reduced to a syrupy glaze on the bottom of the
saucepan, about 10-15 minutes.
Add the cranberries and sugar, stirring well, until the sugar dissolves.
Reduce the heat slightly and simmer, uncovered, until most of the cranberries have
burst open, about 10 minutes.
Remove from the heat and stir in the pepper. Transfer to a bowl, let cool to room
temperature, cover and refrigerate. (This relish can be prepared several days in
advance of serving.)
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Escarole Salad with Bacon, Mushrooms & Blue Cheese
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This is a good salad for the cooler months when fresh greens start to pale. A sturdy
red wine can stand up to it, despite the vinegar! If you want to go vegetarian, omit
the bacon, and sauté the onion in butter. Serves 8.
Ingredients
4 slices thick-cut bacon (cut into 1–inch pieces)
1 small red onion (sliced 1/4 inch thick)
1/2 lb cremini mushrooms (sliced)
1 garlic clove (minced)
2 tsp sugar
1 tsp Dijon mustard
Kosher salt & freshly ground black pepper
1 large head of fresh escarole (torn into bite-sized pieces)
1/2 cup crumbled blue cheese
 Cook bacon in a good-sized skillet until crisp. Transfer the bacon to paper towels.
 Pour out bacon fat, leaving about one tablespoon in skillet. Cook onion in the
bacon fat until softened and lightly browned. Transfer to bowl.
 Repeat with mushrooms, until lightly browned. Add to bowl with onions.
 Remove skillet from heat and add garlic, vinegar, sugar and mustard, scraping up
the brown bits.
 Whisk in the oil and season with salt & pepper.
 Set aside until ready to serve. Warm the dressing in the skillet and pour over the
escarole.
 Toss mixture with sautéed onions and mushrooms; top with blue cheese.
 Add freshly ground pepper to taste.
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Fried Rice with Bean Sprouts
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A healthy version of this classic dish, using brown rice, a little bit of meat and lots of
veggies. Leave out the meat for a great vegetarian entrée. Delicious either way.
Serves 4.
Ingredients
2 tbsp peanut oil
Pinch of kosher salt
1/2 lb boneless pork loin, cut into 1/2 inch pieces
1/2 cup carrots (chopped)
1/2 cup celery (chopped)
1/2 cup green onion bottoms (chopped)
2 tbsp garlic (minced)
2 tbsp ginger (minced)
3 cups cooked, chilled long-grain brown rice
3 tbsp mirin (sweet rice wine)
3 tbsp low-sodium soy sauce
1 tsp dark sesame oil
1/4 tsp freshly ground black pepper
2 cups fresh bean sprouts
1/4 cup canned water chestnuts, rinsed and drained (diced)
1 cup green onion tops (chopped)
 Make the rice the night before and chill, or use chilled left-over rice.
 Heat wok over medium-high heat and add oil. Sprinkle a pinch of salt over the pork
and add to pan. Sauté for 5 minutes or until browned on all sides. Remove from
pan, and set aside.
 Add carrot and celery to pan and stir fry for 2 minutes, stirring frequently. Remove
and add carrot mixture to the pork.
 Add a bit more oil to the pan. Stir in the whites of the green onions, garlic &
ginger. Cook for a minute or two.
 Add the rice, stirring until well coated. Cook without stirring for 2 minutes or until
edges begin to brown. Stir rice mixture, and continue to cook without stirring 2
more minutes or until edges begin to brown.
 Return the pork and carrot mixture to the pan. Stir in the mirin, and cook for 1
minute or until the mirin is absorbed. Stir in another pinch of salt, soy sauce,
sesame oil and pepper.
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 Remove from heat, and stir in bean sprouts and water chestnuts.
 Sprinkle with green onion tops before serving.
Garam Masala
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This is a great blend of spices – intense but not hot – that’s at the heart of many
Indian dishes. It’s best made fresh but you can make a batch and store it for
several months in an air-tight container in a cool, dark place; or you can buy it on
line at Penzeys Spices. Use a little with my New England Lamb Curry.
Ingredients
3 tbsp black or 2 tbsp green cardamom pods
3 - 3 inch cinnamon sticks
1 tbsp whole cloves
1/4 cup black peppercorns
1/2 cup cumin seeds
1/2 cup coriander seeds
 Break open the cardamom pods and remove the seeds. Discard the skins and set
aside.
 Crush cinnamon with a kitchen mallet or rolling pin to break into small pieces.
 Combine all the spices in a heavy skillet and gently toast them on a medium flame
until they begin to darken (about 15 minutes). Don’t be tempted to increase flame,
they’ll burn on the outside and remain raw on the inside.
 Turn off the flame and allow the spices to cool in the skillet.
 Grind the cooled spices to a fine powder.
 Store in an airtight container.
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Grilled Summer Squash with Honey Lime Dressing
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A great addition to your next cookout. The dressing brings just the right touch of flavor
to this great summer side dish.
Ingredients
4 – 5 medium-sized zucchini or patty pan squash sliced 1/4 inch thick for grilling (be
careful not to slice too thin)
1/4 cup olive oil
1 tbsp garlic (minced)
1/4 cup chili pepper of your choice (minced)
2 tbsp cumin seeds
Salt and freshly cracked black pepper
Dressing
1/4 cup olive oil
1/3 cup freshly squeezed lime juice
3 to 4 tbsp honey (to taste)
1/4 cup fresh cilantro (chopped)
Salt and freshly ground pepper
Add the squash slices to the olive oil, garlic, chili pepper, cumin and salt and
pepper. Toss to combine.
Grill squash over medium high heat until browned on both sides.
Place on a serving platter and drizzle with dressing.
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Grilled Sweet Plantains with Rum Molasses Glaze
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Plantains are a staple in tropical regions of the world and are often treated in much the
same way as potatoes. So treat yourself with this great recipe the next time your grill
is hot.
Ingredients
3 – 4 sweet plantains (yellow with black streaks)
3 tbsp molasses
1/4 cup dark rum
1/4 cup lime juice
1/4 cup light brown sugar
Salt and pepper (to taste)
Slice the plantains 1 inch thick on the bias at an angle.
Combine the glaze ingredients in a saucepan and stir over low heat until the sugar
dissolves.
Grill plantains. Brush on the glaze during the last 2 to 3 minutes of grilling.
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Habichuelas Rojas (Puerto Rican-Style Pink Beans)
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Another family favorite! Serve as a side or as a high-protein meal with rice. Try my
mother-in-law’s sofrito for enhanced flavor. Double the recipe for a party of 10 to 20
hearty eaters.
Ingredients
Ingredients (Roseabla’s Sofrito)
1 lb small dried pink beans
2 large onions
1/2 tsp salt
Bunch of cilantro
1 tbsp olive oil
Bunch of cilantrillo (large leafed cilantro)
4 strips of bacon, cut in pieces
5 cloves garlic
2 or 3 green peppers
3 cloves garlic (chopped)
Handful of Ajies Dulces
1 green bell pepper (chopped)
1 large jar pitted Goya alcaparrado
1 14 oz can diced tomatoes
1/2 jar large olives
1 tbsp tomato paste
Handful of chopped cilantro
1/2 jar pitted Goya alcaparrado
1/2 cup sofrito (optional)
1 tsp white vinegar
Add all ingredients to a food processor
and puree.
Keeps in a glass jar in the fridge for a
long time.
1 tsp oregano
1 hot pepper (chopped)
Soak the beans overnight in water (or place the beans in a saucepan with 6 cups
cold water and boil for 2 minutes, set aside for one hour).
Drain beans and simmer in 8 cups fresh water at medium heat, uncovered, until
the beans are tender, 1 1/2 to 2 hours. Do not drain when done.
Meanwhile in a skillet, heat the olive oil and render the bacon. Add the onion,
garlic, bell pepper and tomatoes and cook until vegetables are soft.
Add vegetable mixture to the beans along with the tomato paste, chopped
cilantro, alcaparrado, (sofrito if desired), vinegar, oregano and hot pepper.
Simmer the bean mixture over medium low heat for 1/2 hour until beans are
very creamy.
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Season with salt to taste, freshly ground black pepper and additional oregano
and vinegar if desired.
Kentucky Baked Beans for a BBQ
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In Texas, BBQ’ed brisket is cooked for over 12 hours on a bed of burning wood
embers. A pot of beans is put on the coals to cook alongside. In lieu of tradition and
time, this simple pot of beans has all the rich flavor of my slow-cooked version, and
placed in the oven before company arrives, welcomes your guests with a fabulous
aroma! Serves a crowd (10 to 20 as a side dish).
Ingredients
2 28 oz cans of B & M Baked Beans (substitute vegetarian beans for vegetarian
version)
2 large onions, finely chopped
1 12 oz bottle of Heinz ketchup
2 tbsp Dijon mustard
2 cups packed light brown sugar
1/4 cup unsulfured molasses
1/4 cup juice from a jar of sweet gherkin pickles (don’t omit)
1 tbsp apple cider vinegar
Salt and freshly ground black pepper to taste
6 – 8 slices of thickly sliced smoked bacon (omit for vegetarian version – add a little
hickory smoke flavoring instead)
Combine beans, onion, ketchup, mustard, brown sugar, molasses, gherkin juice,
vinegar, salt, and pepper to taste in a casserole or dutch oven.
Top with strips of bacon in a crisscross pattern. Cover with aluminum foil and then
lid of pot.
Bake in a preheated oven for 1 1/2 hours. Remove foil for the last 30 minutes of
baking. Serve hot.
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Jamaican Jerked Marinade
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Discover the exotic flavor of the islands with this great summer grilling marinade that
gets flavor deep into the meat. Use it on chicken, pork or shrimp, and serve it with
Linda’s Cha Cha Hot Sauce.
Ingredients
8 scallions with a little of the green (finely chopped)
1 medium onion (finely chopped)
1 Scotch Bonnet or Habanero chili, seeded, deveined and minced
2 tbsp minced fresh thyme or 2 tsp dried thyme
1 tsp salt
1 tsp light brown sugar
1 tsp ground allspice
1/2 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
Combine all ingredients in a large bowl.
Add your choice of meat:
- 3 whole boneless breasts and 6 to 8 skinned chicken thighs (slice each
chicken breast in half and then in quarters); or
- 4 to 6 pork tenderloins; or
- 4 to 5 lbs of shrimp
Cover and refrigerate for one or two nights (the longer the better).
While grilling, brush with the marinade from time to time. This is best grilled with
in-direct heat away from the coals.
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Lemon Tabouli Salad
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Complete your special night in Morocco! Serve this great dish with Tagine-style
Chicken with Olives & Preserved Lemons. Serves 6.
Ingredients
1 cup fine grain bulgur
1/2 cup freshly squeezed lemon juice
1/4 cup water
2 cups finely diced tomatoes
1/2 cup thinly sliced scallions
2 pinches ground cinnamon
Salt and pepper
1 cup finely chopped flat leaf parsley
2 tbsp slivered fresh mint leaves
Tender inner leaves of romaine lettuce (optional)
Place bulgur in a fine sieve and rinse under cold running water. Squeeze dry.
Mix the lemon juice and water and soak the bulgur for 45 minutes. Fluff with a
fork.
In a bowl combine tomatoes, scallions, cinnamon and a few inches of salt and
pepper.
Drizzle on the olive oil and toss. Fold in the bulgur, parsley and mint. Mix well.
Refrigerate, stirring occasionally.
Taste and correct the flavors with lemon juice, salt and/or pepper.
Serve with crisp inner leaves of romaine lettuce for scooping up the salad if you’d
like.
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Linda’s Cha Cha Hot Sauce
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This is a West Indian Hot Sauce to use with Caribbean food. Try it with the Jamaican
Beef Patties or any meat marinated in Jamaican Jerked Marinade.
Ingredients
12 – 15 Habanero or Scotch Bonnet chili peppers (seeded and deveined for a less fiery
sauce)
1 ripe mango (peeled)
1 cup French’s yellow mustard
1/4 cup brown sugar (packed)
1/4 cup plain white vinegar
1 tbsp curry powder
1 tbsp ground cumin
1 tbsp ancho chili powder
Salt and freshly ground black pepper
Put all ingredients in a food processor and give it a whirl!
Puree and put in a glass jar. Keep refrigerated for best quality. It lasts for years
and will burn hole in plastic!
Tip: If you substitute the chili peppers for a different variety, it will not taste the
same.
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Linda’s Salsa Verde
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This salsa provides the fabulous flavor in Enchiladas Suizas but you can use it on
almost anything! Makes about a pint.
Ingredients
10 – 12 large tomatillos (husked removed)
2 Serrano chilies (or about 3 jalapenos)
1/4 medium white onion (diced)
2 cloves garlic
Handful cilantro (chopped)
Salt to taste
 In a roasting pan, broil tomatillos until the tops are browned.
 Combine the browned tomatillos with the rest of the ingredients in a blender (not a
food processor).
 Puree and salt to taste. Use right away or store covered in refrigerator.
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Pasta Gratin
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This dish is great served with Daube à la Provençale. Just spoon it right on top of the
pasta gratin or as a side. Serves 8.
Ingredients
1 lb orecchiette pasta, or small to medium shells
1 cup heavy cream
1 cup light cream
8 oz soft fresh goat cheese
1 cup sauce from the Daube
Pinch of freshly ground nutmeg
Crumb Topping
2 cups fresh bread crumbs
2 garlic cloves, minced
2 – 3 tbsp good olive oil
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese
As you are cooking the Daube, one hour before it finishes, remove 1 cup of juices
from the Daube.
Cook pasta until al dente.
Toss pasta with heavy cream, light cream, goat cheese and Daube juices, salt and
pepper to taste and a pinch of nutmeg.
Transfer the pasta to a buttered 2 1/2 to 3 quart gratin dish.
In a food processor or mixing bowl, combine all the crumb topping ingredients and
sprinkle on top of the gratin. Bake alongside the Daube in a 325 oven, 30 to 40
minutes.
Just before serving, preheat the broiler and broil the gratin, 4 to 5 inches from the
heat, until the crumb toping becomes crusty and golden brown. Be careful not to
burn.
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Pineapple-Apricot Chutney
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For all the Indian food lovers, this is inspired with grilled chicken, and it’s even better
with New England Lamb Curry! (Best with whole spices, not ground.)
Ingredients
1 large pineapple
1 3 X 1 inch piece of fresh ginger, peeled
1/3 cup apple cider vinegar
2 cups sugar
1/2 tsp whole allspice
1 1/2 tsp whole fennel seeds
1 1/2 tsp whole cumin seeds
1 tsp whole mustard seeds
3/4 tsp hot pepper flakes
1 tsp whole black peppercorns
3/4 cup dried apricots
1 1/4 cup walnuts
1/4 cup dark raisins
 Peel core and cut the pineapple into 1 inch cubes.
 Cut the ginger into thin julienne strips.
 Mix the pineapple, ginger, vinegar, sugar, allspice, fennel seeds, cumin seeds,
mustard seeds, hot red pepper flakes, the peppercorns and 1 1/2 tsp salt in a 4
quart, non-reactive saucepan.
 Bring to a boil. Simmer, stirring often, until the mixture has achieved a jam-like
consistency, about 40 minutes.
 Coarsely chop the apricots and walnuts and stir them into the chutney along with
the raisins.
 Cool, cover and refrigerate (up to 1 year).
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Pineapple-Mango Salsa
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Try this flavorful, easy-to-make fresh tropical fruit salsa (a great treat when it’s just
too hot). Add chilies per your degree of heat tolerance. Goes great with shellfish, fish
or poultry.
Ingredients
1 ripe pineapple, diced
1 nearly ripe mango, diced
1 serrano chili or 2 jalapenos, minced
1/2 red bell pepper, diced
Handful of cilantro, chopped
1/2 cup red onion, minced
Splash of rice wine vinegar (scant)
Juice of 1 or 2 limes to taste
Salt to taste
Toss all ingredients together and let flavors marry several hours before serving.
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Salsa Fresca
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To accompany a taco (also see Guacamole recipe), atop a grilled piece of fish or meat,
or at cocktail time with chips, all purpose and simple. Only to be made with fresh ripe
tomatoes! (or else it would taste like its insipid cousin sold in jars at the supermarket).
Ingredients
4 – 5 ripe tomatoes, heirloom or otherwise, medium dice
1/2 white onion, finely chopped *
2 – 3 Serrano chilies or one Jalapeno
Handful of cilantro, finely chopped
Dash of kosher salt
Juice of one lime
* Mexican cooking uses the white onion, which is less sweet and more piquant than the
yellow or red onion.
Fold together the chopped tomatoes, white onion, Serrano chilies and cilantro.
Add a dash of kosher salt and the juice of one lime. Taste and adjust to your liking.
Can be made hotter by adding more chilies.
Keep at room temperature for an hour or so; the flavors will marry. Only good the
day it’s served.
Can be stored several hours on same day in fridge and then returned to room
temperature before using.
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Smoky Baked Black Beans
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Spice up your next summer BBQ with this tasty baked bean alternative. No one is
unhappy after eating these beans! Serves 8-10.
Ingredients
6 bacon strips
6 - 15 oz cans Goya black beans (rinsed and drained)
2 cups chopped onions
1 1/2 cups BBQ sauce (any brand - I use Emeril’s)
1/2 bottle or so of dark beer
1/4 cup unsulfured molasses
3 tbsp Dijon mustard (use a grainy variety)
3 tbsp chipotle chiles in adobo, minced
1/2 cup dark brown sugar (packed)
2 tbsp Worcestershire sauce
1 tbsp soy sauce
Cook bacon until almost crisp. Drain and chop, reserving the bacon fat.
Mix all ingredients together (including chopped bacon), in a large dutch oven, oval
or oblong baking dish.
Bake covered for approximatel 1 hour. Uncover and bake 15 more minutes.
Serve warm or at room temperature.
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Snow Peas & Bok Choy Stir-Fry
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A great side dish served with Grilled Fish Filet wrapped in Prosciutto di Parma or
Orange Sesame Crusted Salmon Filets. Easy to make and healthy too!
Ingredients
1 tbsp chopped ginger
1/4 cup chopped scallions
1 tbsp canola oil
1 cup freshly-squeezed orange juice
1/4 cup chicken stock (for vegetarian version, substitute vegetable stock)
1 tbsp white miso (available in health food stores)
2 tsp sesame oil
3 – 4 cups snow peas
2 cups sliced bok choy
In a wok or skillet, stir fry ginger and scallions in oil until wilted.
Add orange juice, chicken stock and miso; cook down for about 5 minutes.
Add snow peas and bok choy and stir fry until bright green but still crunchy.
Add sesame oil and stir.
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Three Vinaigrettes
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With the plethora of olive oils and vinegars from around the world, it’s a shame to buy
bottled dressing. It takes minutes and can make your salads so special!
Simple Everyday Vinaigrette (serves 2-4)
3 tbsp safflower oil
1 tsp Dijon Mustard
2 tbsp Balsamic or sherry wine vinegar
Smashed clove of garlic
Mix all ingredients with a fork or a whisk in a small bowl till fully emulsified. Let sit
for an hour or so; remove garlic clove before tossing salad.
Linda’s Sesame Garlic Vinaigrette (serves 4-6)
3 tbsp safflower oil
2 tbsp Balsamic vinegar
3 tbsp sesame seeds
3 tbsp finely chopped garlic
Heat oils over medium high heat in small heavy saucepan; add sesame seeds and
sauté till the seeds start to turn golden. Add garlic to pan and sauté till garlic is also
golden brown (this happens very quickly so be careful). Remove from heat and
strain the oil into another bowl, keeping the seeds and garlic separate. Let the oil
cool. Whisk the vinegar into the oil, add the garlic/sesame mixture and salt and
pepper to taste.
Caesar Salad “Bahama” (serves 4-6)
2 garlic cloves
9 tbsp olive oil (or your oil of choice)
2 –3 anchovies, drained from can
3 tbsp of wine vinegar (your choice)
1 tbsp bottled horseradish (Golds)
1 tbsp Dijon mustard
Splash of Worcestershire sauce
1 cup grated Parmesan Reggiano
Croutons
Mash garlic into salad bowl with wooden spoon. Mash and mix each additional
ingredient into the smashed garlic. Whisk in the oil and vinegar till emulsified. Add
Romaine Lettuce/toss well. Add cheese, croutons, freshly ground pepper to taste.
Toss well.
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Banana Chocolate Chip Loaf Cake
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We love to take this sensational cake with us on our Lake Placid get-aways. We have it
for breakfast, with hot tea at lunch and for Sunday supper dessert. Mash very ripe
bananas with a fork for maximum flavor; do not puree. Makes two loaves.
Ingredients
3 1/2 cups all purpose flour (plus one tablespoon)
2 tsp baking powder
2 tsp baking soda
2 cups coarsely chopped walnuts (for enhanced flavor, roast them for about 12 minutes
at 375 degrees)
1 cup mini chocolate chips
2 cups light brown sugar (firmly packed)
4 large eggs
1 1/4 cups vegetable oil (I use canola oil)
1 tbsp vanilla
1 8 oz container sour cream
3 cups mashed very ripe bananas (about 8 large - let them sit on the counter until they
start to develop black spots for the best results)
 Preheat oven to 350 degrees. Butter two 9” X 5” X 3” loaf pans; line both pans
with buttered wax paper.
 Stir flour, baking powder, baking soda & cinnamon together with a whisk. Set
aside. In a small bowl, toss the nuts and chocolate chips with 1 tbsp flour. Set
aside.
 Place the brown sugar in a mixing bowl and add the eggs one at a time, stirring
until each is absorbed and no lumps appear. When the eggs are incorporated, use
a whisk to loosen the mixture and add the oil in a stream. Add the vanilla and the
sour cream.
 Use a spatula to fold in half the flour mixture. Stir in the mashed bananas. Fold in
the remaining flour mixture, then the nuts and chocolate chips. Scrape the batter
into the prepared pans and smooth the tops.
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 Bake for about 70 to 80 minutes, or until the cakes rise, are golden brown and a
toothpick inserted into the center comes out clean.
The Best Coffee Cake
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An easy-to-make coffee cake that will be a hit any time of the day. Keeps for three or
four days, covered at room temperature and longer in the fridge. Warm it in the
microwave for an even better leftover.
Ingredients
Streusel
1 stick unsalted butter
1/2 cup packed dark brown sugar
1 3/4 cups sugar
1/2 cup walnuts (coarsely chopped)
1 vanilla bean split, seeds scraped out and
reserved (or 1 tsp vanilla extract)
1 tbsp ground cinnamon
3 large eggs
1 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 cup low-fat Greek yogurt (2%, not fat-free)
 Combine streusel ingredients in a bowl, and set aside.
 Preheat oven to 350.
 Butter 9 X 13 baking dish and line with parchment paper.
 Combine butter and sugar with the vanilla and mix on medium speed until yellow
and fluffy.
 Beat in eggs one at a time.
 Whisk together dry ingredients in a small bowl. On low speed, add a third of the
yogurt to the butter mixture, followed by a third of the dry ingredients. Continue to
alternate them, ending with the dry ingredients and scraping down the sides of the
bowl after each addition.
 Pour half of the batter into the baking pan; spread evenly with a spatula. Top with
half of the streusel. Add the remaining batter, smooth again, and top with the
remaining streusel. With a table knife, marble the streusel through the cake,
starting at one end and weaving back and forth through the batter until you get to
the other end.
 Bake for 40 to 45 minutes or until a toothpick comes out clean. Cool for 15 minutes
in the pan on a rack.
 Serve directly from the pan, or run a knife around the edges, and turn the cake out
onto the rack. Then place a large platter over the cake, and invert a second time.
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Christmas Panettone
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Panettone is a festive Italian bread that’s traditionally prepared during the holidays.
Serve it for dessert, as a snack or breakfast. Bon Appetito!
Ingredients
1 cup chopped apricots or 1 cup of raisins
1/3 cup chopped, crystallized ginger
Rum
2/3 cup tepid water
2/3 cup sugar
2 tsp yeast
3 3/4 cups all purpose flour
Grated zest of 1 lemon
1/2 tsp ‘Flor de Sicilia’ (see King Arthur Flour catalogue) or 1 tsp vanilla
1/2 tsp salt
3 eggs
1 stick softened butter
2 tbsp chilled butter
Mix the raisins or chopped apricots with the crystallized ginger; transfer to a
water glass or small bowl, and add enough rum to cover. You can do this 24
hours in advance.
Mix the water and sugar in a bowl, and sprinkle yeast over the surface. Let stand
about five minutes, until foamy. Transfer to the bowl of a KitchenAid or other
stand mixer, and add flour a little at a time, as well as the lemon zest, the vanilla
(or Flor de Sicilia) and the salt. Beat the eggs lightly, and add them as well. Increase
speed to medium-high, and add the softened butter, 1/3 stick at a time. Drain
the macerated fruit and ginger, and add to the mix. Discard (or drink!) the rum.
At the end, you should have a soft, sticky dough. When it’s well-kneaded, smooth
and elastic, transfer to a buttered bowl. Let rise in a warm place until almost double
in bulk, about three hours.
Punch down the dough carefully and place it in a Panettone form (or two buttered
coffee cans), seam side down. Let rise again, covered loosely, for 1/2 hours. By then
the dough should reach the top of the form (or cans). With a serrated knife, cut an X
thru the top of the panettone and place the chilled butter at the center of the X.
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Bake in a pre-heated 375-degree oven for 15 minutes. Reduce heat and bake at 350
for an additional 50 – 55 minutes. Tent with foil if the top is browning too fast. A
wooden skewer poked thru the center should be fairly dry when it’s done.
Finnish Pulla
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Pulla is the national coffee bread of Finland and is grandma (mummu) food. No need to
knead this quick dough, and it can rise overnight in the fridge. It’s buttery and elegant
and makes great toast (if there’s any left over).
Ingredients
2 packages active dry yeast
1 cup water
1 stick unsalted butter (melted)
1/2 cup nonfat dry milk
1 tsp cardamom seeds (crushed)
1/2 cup sugar
3 eggs
1 tsp salt
4 – 4 1/2 cups all purpose flour
1 egg and 1/4 cup milk (mix to make wash)
 Combine all the ingredients and mix in a food processor (or in a very large bowl, if
you have a strong arm).
 Put dough in a large covered container ,and let it rise at room temperature for two
hours or overnight in the fridge.
 Divide dough in half; divide each half into thirds to make three 12” long pieces.
Braid together to create two braids.
 Tuck ends of braids under each end and place on baking sheets lined with
parchment paper.
 Let rise until doubled in size (approx 45 minutes). Brush loaves with egg wash.
 Bake in 375 degree oven for 20 – 30 minutes. Check occasionally because the
bottom burns easily. Braids should be evenly browned when done.
 Let cool on wire racks.
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 Variation: Cinnamon buns can be made by rolling the dough into a large rectangle.
Dot with butter and cinnamon and roll into a log. Cut into 1 1/2 inch pieces and
place rolls in a buttered round baking pan. Brush with egg wash and sprinkle more
cinnamon and sugar. Bake as directed above.
Fresh Ginger Cake
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This delicious cake keeps moist for days. It’s a great holiday treat. Do not use
powdered ginger - fresh ginger makes all the difference.
Ingredients
4 oz fresh ginger
1 cup mild molasses
1 cup sugar
1 cup vegetable oil, preferably peanut
2 1/2 cups flour
1/2 tsp ground cloves
1/2 tsp ground black pepper
1 cup water
2 tsp baking soda
2 eggs at room temperature
Line a 9 inch round cake pan or 9 1/2 inch springform pan with parchment paper.
Butter the paper.
Peel, slice and chop (or use food processor) the ginger very fine.
Mix together the molasses, sugar and oil. In another bowl sift together the flour,
cinnamon, cloves and black pepper.
Bring the water to a boil in a saucepan, stir in the baking soda, and then mix the
hot water into the molasses mixture. Stir in the ginger.
Gradually whisk the dry ingredients into the batter (or use a kitchen-aid with the
beater attachment). Pour the batter into the prepared cake pan and bake for about
1 hour. (9 inch cake pan took about 10 minutes longer). The top of the cake
should spring back when touched and a toothpick inserted near the center should
come out clean. Put a loose sheet of foil over the top of the cake after 40 minutes
of baking, if it’s browning too quickly.
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Cool the cake in the pan for at least 30 minutes. Run a knife around edge to
release cake. Turn out and cool completely.
Serve with freshly whipped cream.
Italian Pine Nut Cookies
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A great, rich holiday treat. If you close your eyes and take a bite, you’ll swear you’re in
Italy! Makes about 4 1/2 dozen cookies.
Ingredients
1 lb almond paste (not marzipan)
1 cup granulated sugar
1 teaspoon vanilla extract
4 large egg whites
3/4 cup pine nuts
1/2 cup confectioners’ sugar
Preheat oven to 300. Line baking sheets with parchment or waxed paper.
Using an electric mixer, cream together the almond paste and granulated sugar in a
mixing bowl until smooth. Beat in the vanilla. Gradually beat in the egg whites to
make a smooth and fluffy mixture.
Drop the batter by heaping teaspoonful, 1 inch apart on the baking sheets. By
hand, stud each cookie generously with pine nuts, then liberally sift the
confectioners sugar over the tops. Don’t worry about having sugar all over the
sheet.
Bake the cookies until light golden brown around the edges - about 20 to 25
minutes (being careful not to let them get too brown).
Let cool almost completely on the sheet and then remove carefully with a very thing
metal spatula. Place on a wire rack to cool completely.
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Limoncello Trifle
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This is a loosey-goosey recipe, so don’t be afraid to wing it! No leftovers and easy
to make. Impress your company and their tastebuds! Serves 10–12.
Ingredients
1 whole pound cake
1 pint heavy cream
1 14oz. can sweetened condensed milk
Grated zest of two lemons
2/3 cup fresh lemon juice
Limoncello to taste
Use a beautiful glass bowl with straight sides for a great presentation. If you double
the recipe you will fill the bowl completely and can feed 20.
Slice pound cake with sharp knife into 1/3 inch slices.
Whip the cream with a little vanilla and confectioners sugar to taste until you can
create stiff peaks.
Whisk together the zest, juice and condensed milk. Chill until cold, at least 30 minutes
or overnight.
Place the slices of pound cake in the glass bowl and drizzle with limoncello. Add a
layer of lemon cream on top, then another layer of pound cake drizzled with
limoncello. Then add a layer of whipped cream. Repeat layering , ending with a layer
of whipped cream. Remember to drizzle each layer with limoncello.
Refrigerate at least 6 hours for flavors to develop.
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Nutella Pound Cake
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Nutella is a hazelnut and chocolate spread that originated in Italy back in the ‘40s. This
pound cake is easy to make and tastes fabulous! Thanks for sharing the recipe, Jodi!
Ingredients
1 1/2 cups all purpose flour (a little more for dusting)
4 large eggs at room temperature
2 tsp pure vanilla extract
3/4 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter (softened)
1 1/4 cup sugar
1 13 oz. jar Nutella
 Preheat oven to 325. Lightly grease and flour a 9” x 5” loaf pan, tapping
out any excess flour.
 Lightly beat the eggs with the vanilla in a measuring cup. Whisk the flour with the
baking powder and salt in a separate bowl.
 Using a handheld mixer or kitchen aide, cream the butter and sugar until fluffy
(about 3 minutes).
 With the mixer on medium-low speed, beat in the egg mixture until fully
incorporated. Add the flour mixture in 3 batches, beating at low speed between
additions until incorporated. Continue to beat for 30 seconds more.
 Spread 1/3 of the batter in the prepared pan, then spread half of the Nutella on top.
(Nutella is thick, so drop it in spoonfuls and smooth toward the edges of the pan with
two spoons). Repeat with another 1/3 of batter and top again with the remaining
Nutella. Spread the last 1/3 of the batter on top.
 With a butter knife, insert into pan and swirl the Nutella around. You can try to
make ribbon-like swirls and horizontal and vertical swirls. Do not over mix but don’t
be shy when making swirls.
 Bake the cake for about 1 hour and 15-20 minutes - until a toothpick inserted in the
center comes out clean. Don’t worry if you hit the Nutella part and it looks wet, try
inserting the toothpick in a cake-like section.
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 Let the cake cool in the pan for 15 minutes. Once cooled, invert onto a wire rack,
turn it right side up and let cool completely for about 2 hours. Can be kept in an
airtight container at room temperature for 3 days.
Scandinavian Almond Cake
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A great holiday treat! Who am I kidding? This tasty cake is great any time of the year!
Thanks to a new friend and great cook from the Cornell Master Gardener Volunteer
Program for sharing the recipe. Enjoy.
Ingredients
1 1/4 cups sugar
1 egg
1 1/2 tsp pure almond extract
2/3 cup milk
1 1/4 cups flour
1/2 tsp baking powder
1 stick melted butter
Powdered sugar
1/4 cup sliced almonds, toasted (optional)
 Preheat oven to 350 degrees. Lightly coat a loaf pan with cooking spray.
 Combine sugar, egg, almond extract and milk. Beat well.
 Add the flour and baking powder; then add the melted butter. Mix well.
 Pour into pan and bake for approximately 40 to 50 minutes. Edges should be a
golden brown.
 Cool in the pan before removing (cake is likely to crumble if removed too soon).
 Sprinkle with powdered sugar and serve.
 Variation: Sprinkle toasted almonds on the bottom of the pan before adding the
batter in.
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Sin
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This recipe came from and is all about the person who introduced me to great dining!
Company is coming and you have no time to fuss over a home-made cake or pastry.
This recipe is the solution. Serves 8.
Ingredients
1/2 gallon of high quality coffee ice cream
1 package of white meringue cookies – crushed (these usually come in a 5 oz. plastic
container)
1/2 cup sweet Marsala wine
Let the ice cream get a little soft on your counter, then place in a large bowl.
Add the sweet Marsala and mix till well blended. The mixture will start out looking
very loose. Be sure to mix until the Marsala is incorporated into the ice cream.
Fold in the entire package of crushed meringues. Don’t over mix – keep the
meringues chunky.
Re-freeze the ice cream.
Serve with whipped cream and a drizzle of chocolate sauce.
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Sticky Toffee Cake (for Greg)
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This is a wonderful fall or winter dessert that will leave you hiding the leftovers for your
own secret reward. Top with freshly whipped cream for an extra lift! Makes 8 to 10
large servings or 16 small ones.
Ingredients
Topping
12 oz dried dates (pitted and chopped)
2 1/4 cups light brown sugar (packed)
2 1/2 cups of water
2 tsp baking soda
1 cup half and half
3 1/4 cups all-purpose flour
1 tsp brandy
2 tsp baking powder
1/2 tsp vanilla
1 cup chilled whipped cream
1 2/3 cups granulated sugar
4 eggs
2 tsp vanilla
 Heat the oven to 350. Line a 9” X 13” baking pan with parchment or wax paper.
 Bring dates and water to a boil in a saucepan. Turn off the heat and gradually mix
in the baking soda (it will foam). Set aside.
 Mix flour and baking powder together.
 Cream the butter in a mixer until smooth and fluffy. Add the granulated sugar and
mix until smooth. With the mixer running, add two of the eggs and mix again. Add
the other two eggs and the vanilla; mix again.
 Add 1/3 of the flour mixture and 1/3 of the date mixture and mix. Repeat until all
the flour mixture and date mixture are incorporated into the batter (the batter will
be thin).
 Pour the mixture into the 9” X 13” pan. Bake until firm and set in the center (about
40 minutes). Let cool completely in the pan.
 Turn the cake onto a sheet pan and peel off the parchment paper. Place the cake
into an oven-safe serving dish or back into the baking pan (if it’s a nice one).
 Before serving, preheat the oven to 400.
 Bring the brown sugar, butter, half and half, and brandy to a boil over medium
heat. Let simmer 3 minutes. Turn off the heat and mix in the vanilla.
 Pour the topping slowly and evenly over the top of the cake. Bake until bubbly and
the cake is heated through (about 5 minutes). Let cool briefly before serving.
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 Top with whipped cream if desired.
Strufoli
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White Binder
Cookbook
A recipe from my friend Millie. These honey clusters are small balls of fried dough
held together with honey and sometimes decorated with colored sprinkles. These
tasty morsels are often prepared as a special Christmas treat.
Ingredients (Dough)
Ingredients (Honey Mixture)
1 lb flour
1 cup honey
Pinch of salt
1 tbsp sugar
1 tsp baking powder
Handful of chopped candied citron,
Handful of sugar
orange peel or lemon peel (optional)
1 tsp vanilla
A splash of orange juice
1/4 cup Pernod or Anisette
1/2 cup water (or whiskey)
6 eggs
Combine all dough ingredients and knead until smooth and soft dough. Add a
little more water or whiskey if necessary.
Divide the dough into quarters. Cover three of the quarters and roll out one
quarter into a rectangle about 1/4 inch thick.
Cut the dough into strips 1/4 inch wide. Use the palms of your hands to roll
each strip to pencil thickness, if necessary, and cut into 1/4 inch pieces with a
very sharp knife. The thinner the better - they will swell up when fried. It helps if
you have a partner when preparing the dough strips.
Heat the oil or fat to 365. Fry as many stufoli as you can without crowding for 3
to 5 minutes until lightly browned. Drain on paper towels or brown bags and
repeat until all dough is fried.
Meanwhile combine all the honey mixture ingredients and cook in a skillet over
low heat until it boils. Lower heat and simmer until it calms down
(approximately 10 minutes).
Remove from heat and add the strufoli, stirring constantly until all pieces are
coated. Mound the strufoli on serving dish(es). Sprinkle each mount with
sprinkles if desired.
Linda
MagnussonRosario
CEO
INSYS
Group
Three Cheese Strudel with Fig Jam
Linda’s
Top
Secret
White Binder
Cookbook
This is a great holiday appetizer for a special dinner party. You can change the cheeses
to meet your preferences. Buy store-bought Pepperidge Farm Puff Pastry and making
this is a snap. Everyone will think you worked for hours!
Ingredients
Fig Jam
6 oz Brie or Camembert cheese –
cut into 12 wedges with rind removed
12 oz dried figs (brown or black)
2 oz extra-sharp cheddar cheese grated
1 cup dry red wine
2 oz Manchego cheese grated
3 tbsp Balsamic vinegar
Good substitute cheeses: Italian Fontina,
1/4 cup sugar
Gruyere or Emmenthaler
4 oz chopped walnuts and pecans
(roasted in a 400 degree oven 10 minutes)
2 Puff Pastry sheets
1 large egg (make an egg wash by
whisking the egg with 1 tsp of water)
1 cup Ruby Port (as needed)
Orange zest from one orange
1/4 cup fresh orange juice
Bouquet garni in a cheesecloth bag:
Cinnamon stick, couple of cloves, bay
leaf, star anise (1 piece)
Preheat oven to 400. Thaw the puff pastry and cut into equal squares. (You may
want to roll them out).
Place Brie, cheddar and Manchego in the center of a square and top with nuts.
Brush the egg wash around the edges of the puff pastry and place another square
on top of the first. Use the tines of a fork to seal the pastry, do this on both sides.
Use a pastry wheel to cut off the excess puff pastry to make a circular shape. Use
scraps of puff pastry to make leaves or other decorations that you can attach to the
pastry with the egg wash (if you’re so inclined)
Brush egg wash on the shaped pastry and bake until golden brown.
Put all ingredients for the Bouquet in a cheesecloth bundle tied at the top. Combine
all ingredients, including Bouquet, bring to a boil, then simmer.
Cook until the mixture is jam-like in consistency. (If it’s too thick, add more Port).
Puree the jam while it’s hot in a food processor. Cool to room temperature and
store in the fridge.
Serve at room temperature with the strudels.
Linda
MagnussonRosario
CEO
INSYS
Group
World’s Best Carrot Cake
Linda’s
Top
Secret
White Binder
Cookbook
About 10 years ago I went on a search for the best carrot cake recipe. This one stands
out as not too sweet, chewy and textured with walnuts, coconut and pineapple, with a
dream of a frosting. It’s worth making for a special birthday or just for congratulating
yourself on passing your latest dance test.
Ingredients
Cream Cheese Frosting
3 cups all purpose flour
3 cups sugar
8 oz cream cheese, at room
temperature
1 tsp salt
6 tbsp sweet butter
1 tbsp baking soda
3 cups confectioners sugar
1 1/2 tbsp cinnamon
1 to 2 tsp vanilla
1 1/2 cups corn oil
Juice from 1/2 a lemon (or more to
taste)
4 large eggs
1 tbsp vanilla
1 1/2 cups walnuts, chopped
1 1/2 cups shredded coconut
1 1/2 cups grated fresh carrots
3/4 cup drained crushed pineapple
Preheat oven to 350 degrees. Grease two 9” layer cake pans; line with wax paper.
Sift dry ingredients into a bowl; add oil, eggs and vanilla. Beat well.
Fold in walnuts, coconut, carrots and pineapple.
Pour into pans, place on middle rack of oven and bake approximately 35 minutes
(45 minutes to an hour for 8” pans).
Don’t over-cook this cake. When a toothpick inserted in the center comes out clean,
it’s done.
Make icing by creaming the butter and cream cheese; slowly sift in sugar.
Add vanilla and lemon juice to taste; mix till smooth, thick and creamy. Apply to
cooled cake.
Linda
MagnussonRosario
CEO
INSYS
Group

LM`s Top Secret White Binder Cookbook (Fall 2013)

Transcription

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