Biscuits and Gravy

Biscuits and Gravy

(America)

4 Serving

A southern breakfast favourite and one that my daughter-in-law has adopted as her favourite  breakfast it's one  that is easy to make yourself.

                                                                           Preparation time:     0 minutes

                                                                           Cook time:             30 minutes

                                                                            Total time:             30 minutes

Ingredients

½ pound breakfast sausage

4 biscuits prepare according to package directions, split in half

white (milk) gravy:

3 tablespoons of butter

1 tablespoon of bacon grease

3 tablespoons of flour

2 cups whole milk

dash of cayenne pepper, or to taste

Kosher or sea salt, to taste

white pepper, to taste

Preparation

brown the sausage:

In a skillet, cook the sausage until it is evenly browned, stirring constantly to crumble it.  Remove the cooked sausage to a paper towel lined dish to drain

prepare a white rue:

In a saucepan, over low heat, melt the 3 tablespoons of butter and stir in the bacon grease.  Add the 3 tablespoons of flour and cook stirring for 3 or 4 minutes until the taste of raw flour has a disappeared.

create the white gravy:

While stirring the rue slowly add all the milk.  Stir in the cayenne pepper, continue stirring while cooking the milk mixture until it has thickened and is smooth and hot (the mixture will not thicken ‘til it comes to a boil, have patience raise the heat slightly if necessary).  If the sauce appears too thick for your tastes you may add a little more milk (a tablespoon at a time) until it reaches your desired consistency. Taste and adjust seasoning with salt, white pepper, and cayenne.

bring it all together:

Stir the cooked, crumbled sausage into the white sauce.

service:

Place one split biscuit on each serving plate; distribute ¼ of the white sauce/sausage mixture over each biscuit. Serve immediately.  

Tikka Masala

Tikka Masala

serves 4

(India)

Tikka Masala is dish of roasted chicken chunks  in a spicy masala  sauce and one of those Indian restaurant specialties that is dead simple to prepare at home.

Ingredients

Tikka Masala marinade:

1 cup plain yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons freshly ground black pepper

1 tablespoon minced fresh ginger

4 teaspoons Kosher or sea salt, or to taste

3 boneless, skinless chicken breasts, cut into bit-sized pieces

4 long skewers

Tikka Masala sauce:

1 tablespoon butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 teaspoons ground cumin

2 teaspoons paprika

3 teaspoons salt, or to taste

1 (8 ounce) can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

accompaniment :

yellow rice prepared to package instructions

naan bread

Preparation

prepare the marinade:

In a large bowl combine the yogurt, the lemon juice, the cumin, the cinnamon, the cayenne, the black pepper, the ginger, and the salt.  Pour the mixture into a large, 1 gallon, resealable plastic bag, add the chicken and refrigerate for at least 1 hour to marinate.

Lightly oil the grates of your grill and preheat it to high heat.

grill the chicken:

Distribute and thread the chicken pieces onto the skewers, discard the marinade.  Grill the chicken until juices run clear when a piece is pierced, about 5 minutes on each side.

prepare the masala sauce:

Melt the butter in a large, heavy sauté pan over medium heat.  Add the garlic and chopped jalapeno for 1 minute.  Add the cumin, paprika, garam masala and salt, stir in the tomato sauce and cream.   Reduce the heat to low and simmer until the sauce thickens, about 20 minutes.  Remove the chicken from the skewers and add the pieces to the thickened sauce and continue to simmer for 10 minutes.

service:

Transfer the Tikki Masala to a serving platter and serve immediately accompanied by yellow rice and naan bread.

Pani di Pasqua

Pani di Pasqua

 (Italian Easter Bread)

(Italy)

makes 6 individual loaves*

This is a favourite of my childhood, every Easter my family would get together at my grandfather's and the aunts and uncles would bring these to the delight of the children.  Happy Easter!

Ingredients

1 package Rapid Rise (instant) yeast (about 2-1/4 teaspoons)

1 ¼  cups milk

 pinch of salt

1/3 cup butter

1 teaspoon anise extract

2 eggs, beaten

1/2 cup sugar

grated zest of 2 oranges

½ cup mixed candied fruit, chopped (optional)  

3 ½ cups flour

1 egg, beaten with 1 teaspoon of water

6 dyed Easter eggs

multi-coloured sugar sprinkles or multi-coloured sugar pearls  

Preparation

prepare the Easter eggs:

Cook 6 eggs in your normal manner and die them bright colours of your choice.

prepare the bread dough:

In a small saucepan, warm the milk, anise and butter together, just till butter melts. In a large mixer bowl, combine yeast, salt, eggs, orange zest and sugar.  Add the warm (not hot - it will kill the yeast) milk and butter and the chopped candied fruit if used. Add about half the flour and beat until smooth with dough hook.   Slowly add the remaining flour to form a stiff dough.  Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore.  Knead until smooth with either dough hook attachment or turn out on floured board and knead.  Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.

form the loaves:

Punch dough down, divide into 12 pieces.  Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends,  and loop into a circle.  Divide the loaves between two baking sheets lined with parchment paper,   cover with tea clothes and allow to rise until they double, about another hour.   When the loaves have doubled, brush each loaf with some of the beaten egg wash.  Sprinkle with the coloured sprinkles and place one of the coloured Easter eggs in the middle.

Preheat oven to 350° F.

bake the loaves:

Bake in the preheated oven until golden, about 20 minutes.  Remove from the oven, place on the rack and allow to cool.

service:

Serve to the delight of your family and friends just use common sense about the hard boiled eggs, if they sit out for too long they may not be safe to eat.

Note: * this recipe will also make 1 large, braided loaf and make 7 coloured Easter eggs, one for the middle and 6 around the ring, the Easter eggs do not need to be hard boiled.  They cook when the bread bakes.  Dye the eggs raw without hard boiling them.

Bocca di Nona

Bocca di Nona

(Gandmother Kisses)

(Italy)

makes 28 cookie sandwiches

These are delicious, delicate and lacy cookies from the neighborhood panetterias of the Brooklyn of my youth.  Similar to lacy Florentines, this version is filled with a luscious Bergamont flavoured ganache derived from Earl Grey tea bags . . . to make these even more elegant make extra ganache and dip 1/2 of each cookie sandwich in it.

Ingredients

cookies:

2/3 cup all-purpose flour
2 tablespoons Dutch-process unsweetened cocoa powder
3/4 cup butter, softened
1 cup granulated white sugar
3/4 teaspoon vanilla
1-1/2 cups finely ground blanched almonds
Earl Grey Ganache ( see recipe below)

Earl Grey ganache:

1/3 cup whipping cream
4 Earl Grey tea bags
4 ounces milk chocolate, finely chopped

Preparation

prepare the cookie batter:

In a small bowl, stir together flour and cocoa powder to thoroughly combine; set aside.   Beat the softened butter with an electric mixer on medium to high speed for 30 seconds in a large bowl. Add the sugar and the vanilla and continue beating until the mixture is light and fluffy.  Beat in the ground almonds.  Add the flour and beat in until mixture is just combined.  Cover and chill dough about 1 hour or until it is easy to handle.

 Preheat oven to 350° F.

bake the cookies:

Prepare one or more cookie sheets by lining each with parchment paper and set them aside. Working quickly, shape the chilled dough into 56 1-inch balls and place the balls about 2 inches apart on the prepared cookie sheet gently pressing each ball to flatten slightly.  Bake the cookies in the preheated oven for 12 to 15 minutes or until firm. Cool the cookies while still on the cookie sheet.  Construct the cookie sandwiches by removing a cooled cookie from the cookie sheet, and holding it with flat side up, spread it with about 1 teaspoon of the Earl Grey ganache, top with the remaining cookie, flat sides down and place on a serving plate.  Continue until all the cookies and ganache are used.  

Earl Grey ganache:

After the cookies have been baked, create the ganache.   Bring 1/3 cup whipping cream to boiling in a small saucepan. After the cream comes to a boil remove from heat. Add the Earl Grey tea bags to the hot cream, cover and allow to seep for 15 minutes. After the cream/tea has seeped for 15 minutes remove the tea bags squeezing each tea bag as it is removed to  release any residual liquid in it. Return the pan containing the cream to the stove and return it to the boil.  When the tea infused cream returns to a boil remove it from the heat and immediately add the finely chopped milk chocolate. Stir until chocolate completely melts and mixture is shiny and smooth. Allow to cool to room temperature before using.

service:

Serve the Bocca di Nona in the Italian way accompanied by a demitasse cup of espresso coffee spike with a splash of Anisette liquor.

Linguine al Limone

Linguine al Limone

(Lemon Linguine)

serves 4 to 8

(Italy)

Parmesan cheese and the subtle, bright flavour of lemon combine in this dish to transport the diner to the sunny slops of the Amalfi coast.

                                                                                  Prep time:  3 minutes

                                                                                  Cook time:  10 minutes

                                                                                  Total time: 10 minutes

Ingredients

2 pounds linguine
2 egg yolks
2/3 cup heavy cream
1/2 cup freshly grated Parmesan
1 lemon, zested
 juice of ½ lemon, plus more juice, to taste
Kosher or sea salt, to taste, to taste
4 tablespoons (1/2 stick) unsalted butter
2 to 3 tablespoons roughly chopped parsley leaves

Preparation

prepare the linguine:

Bring a large pot of heavily salted water to a boil and cook the linguine according to package directions until al dente, about 8 to 10 minutes.

 prepare the sauce:

When the linguine has been cooking for about 5 minutes you can begin the sauce.  In a medium size bowl whisk the egg yolks until they turn a pale yellow and frothy.  Whisk in the cream, Parmesan, and lemon zest.  When they are incorporated, add ½ of the lemon juice, taste the sauce and add more lemon if you desire and some salt if needed.

bring it all together:

Once you are satisfied that the Linguine is al dente, reserve 1 cup of the pasta cooking water and drain the pasta.  Toss the cooked pasta back into the still warm pot, which you have taken off the heat.  Add the butter and toss to melt and coat the linguine with it.  Add the lemon/egg sauce and again toss to coat the pasta, if the pasta looks too tight (dry) slowly add a little of the reserved pasta cooking water, about a tablespoon at a time, we don’t want to much liquid.

service:

Divide the pasta amongst 4 service plates and garnish each with some of the chopped parsley as both a garnish and as a flavouring, not too much as we don’t want to overwhelm the subtle flavour of the lemon sauce.

Pasta alla Norma

Pasta alla Norma

(Spaghetti with Eggplant and Basil)

serves 4

(Italy)

Ingredients

1 medium eggplants (about 1 pound each), cut into 1/2-inch cubes

1 tablespoons coarse kosher salt plus additional for cooking pasta

5 tablespoons extra-virgin olive oil, divided

½ cup chopped onion

2 garlic cloves, peeled and micro-planed

1/4 to 1 teaspoon dry red pepper flakes, to taste

1 14 ½ - ounce cans crushed tomatoes and juice, San Marzano prefered

1 pound pasta, your choice

½ cup torn fresh basil leaves

freshly ground black pepper, to taste

Kosher or sea salt, to taste

*A salted, dry ricotta cheese; available at some supermarkets, Italian markets, and specialty foods stores.

Preparation

1.  Place eggplant cubes in a colander over a dish or bowl and sprinkle with 2 tablespoons kosher or sea salt to reduce bitterness, let drain for about 20 minutes.  Rinse with cold water to remove excess salt and pat dry, set aside.

2.  Meanwhile,  heat  1 tablespoon of olive oil to a heavy, large skillet and heat oil over high heat. Working in 3 batches, cook eggplant until browned on all sides, adding 1 tablespoon olive oil for each batch as needed, about 8 minutes. Using slotted spoon, remove each batch as they cook to a plat.  When the last batch finishes cooking remove the sauteed eggplant  from the skillet to a holding plate.

3.  Return the skillet to the stove and  heat 2 tablespoons oil  in it over medium heat.  Add the chopped onions and micro-planed garlic and sauté until the onions are soft and translucent, about 5 minutes. Add the crushed red pepper flakes and the tomatoes including their juice.  Cook until the tomatoes are softened, about 15 minutes.  add the removed, cooked eggplant and the tomato sauce to the skillet and stir to combine and reheat.  Lower the heat to keep the sauce warm.

4.  Meanwhile, cook the spaghetti al dente according to package directions, about 10 minute. Drain reserving 1 cup pasta cooking water.  

5.  Bring the sauce to a gentle boil. Add the spaghetti and basil to sauce and toss to coat.   If the sauce seems too tight (dry) add the reserved pasta cooking water, a little at a time, until the pasta is as loose (wet) as you prefer.  Season to taste with salt and freshly ground black pepper. Transfer pasta to bowl; top with ricotta salata and serve.

Spicy Orange Shrimp

Spicy Orange Shrimp

serves 4

(China)

This is a delicious treatment for shrimp, in adding the chile paste with garlic remember that Sambal Oelek is very spicy and that individuals can always add more if they like more heat but you can’t take the heat away once it’s there.  One trick to use is to use 4 packages of Ramen  noodles as the noodle base.

Ingredients

1 1/2 pounds peeled and deveined large shrimp
1 tablespoon cornstarch
1/2 cup fresh orange juice
Zest of 1 orange
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
¼ to 1 tablespoon chile paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions

Cooked rice or noodles

Preparation

1.  Place the shrimp in a large (1 gallon) re-sealable plastic bag.  Sprinkle the cornstarch over the shrimp and gently massage to insure all the shrimp is coated. Set aside.

2.  In a 1 cup measuring cup combine the orange juice, orange zest, soy sauce, honey, vinegar, and chile paste, whisk to combine; set aside.

3.  In a large, nonstick sauté pan heat canola oil over medium-high heat.  Add minced ginger and garlic to pan and stir-fry for until fragrant, about 15 seconds. Add the shrimp mixture; stir-fry for 3 minutes. Add the orange juice mixture and onions and cook, stirring frequently, until sauce thickens and shrimp are pink, 2 minutes. Serve immediately over Jasmine rice or noodles.