Appetizers
Bagna Calda
1 ½ c. peeled garlic cloves
1 ½ c. extra virgin olive oil
2 oz. butter
1 can (2 oz.) anchovies—I omitted these
Place all ingredients in oven casserole and cover. Bake @ 275 for 1 ½ hours—till cloves are soft.
Corn-stuffed Zucchini Blossoms (from tastingtable.com)
2 ears fresh corn 1 c. whole-milk ricotta cheese
¼ c. fresh basil, thinly sliced 1 egg
1 egg yolk 2-3 T. cornmeal
Salt and Pepper, to taste 16 zucchini blossoms
Cook corn in boiling water till tender (about 7 minutes). Let cool then cut kernels from cob. Combine well corn, ricotta cheese, and basil. In separate bowl, whisk egg and egg yolk. In another bowl (or pie tin), mix cornmeal and salt/pepper.
Gently open zucchini blossom and add cheese/corn mixture, about 2 tsp. depending on size of blossom. Twist tips of blossom leaves to close. Using pastry brush, coat blossom with egg mixture then roll in cornmeal. Place in 9 x 13 pan.
Cook uncovered @ 400 degrees for about 20 minutes—until cornmeal is lightly browned.
Main Course
Grandpa AK’s Marinade
3 cloves garlic, minced ¼ c. red wine vinegar
2 T. onion, minced ¾ c. vegetable oil
2 tsp. Thyme 3 T. lemon juice
1 tsp. Marjoram ¼ c. peppercorns
2 bay leaves, crushed 2 T. course ground pepper, to taste
Sprinkle meat tenderizer on flank steak and sporadically pierce steak with a fork. Put in Ziploc with marinade for 18-24 hours. Turn occasionally. Grill/sear on each side for 3 minutes @ 450+. Then lower grill temp to 350. Continue grilling for another 6-7 minutes, flip, and grill for another 6-7 minutes. Let sit on cutting board for 5 minutes. Then slice perpendicular to grain of meat.
Grilled Baby Potatoes
8 baby or fingerling potatoes, each at least 1 ½ to 2 inches long
1 T. salt 2 oz. pancetta, diced
2 tsp. olive oil 2 cloves garlic, minced
1 tsp. fresh rosemary, minced 2-3 T. milk
¾ c. grated Tillamook Sharp Cheddar cheese Salt, Pepper to taste
2 tsp. fresh chives, minced
Place potatoes in water. Add salt and bring to boil. Cook till tender, careful not to crack the skin, about 10-15 minutes. Drain and cool to lukewarm.
Sauté pancetta in olive oil over medium heat till crisp. Remove with a slotted spoon and drain on a paper towel. Remove all but 2 tsp. of oil from pan; add the garlic and sauté until softened but not brown. Add rosemary and continue to cook about 2 minutes.
Cut potatoes in half and gently scoop out the centers. Place centers in small bowl; add 2 T. milk; and, mash with fork. Add more milk if needed to make creamy. Stir in pancetta, garlic, rosemary, and cheese. Season to taste with salt and pepper. Stuff the cheese mixture into the potato skins.
Place stuffed potatoes on a small-holed grill rack (I used a pie pan with holes poked in it). Grill for about 8 minutes on medium heat—until skins are crisp and filling is warm.
Savory Southwest Bread Pudding
2 c. corn kernels, fresh or frozen 2 tsp. olive oil
1 ¼ tsp. salt, divided 2 T. butter
1 ¼ c. chopped onion 2 tsp. garlic, minced
2 ½ tsp. ground cumin ½ tsp. fresh ground black pepper
2 c. cream 5 large eggs
2 tsp. Tabasco sauce 2 T. fresh lime juice
½ c. diced green chiles 1 c. grated Tillamook Pepper Jack cheese
1 c. grated Tillamook Sharp Cheddar
8 c. ¾-inch cubed day-old French bread (I use 4 loaves from a 6-loaf pack of demi-baguettes @ Costco)
Preheat oven to 400. Place corn on a baking sheet, drizzle with olive oil and ½ tsp. salt. Roast for 15 minutes, or until kernels begin to brown. Let cool.
Melt butter in skillet. Sauté onion til soft. Add garlic and cook 3 more minutes. Stir in cumin, ½ tsp. salt and pepper. Let cool.
Whisk cream and eggs in large bowl. Add Tabasco, lime juice, green chiles, remaining salt. Stir in corn and onion. Add bread cubes and mix until all ingredients are evenly distributed. Mix in the cheese.
Place in buttered ramekins, muffin cups, or 9 x 13 casserole pans—just depends on how you want to serve it. Bake at 375 degrees for 25-30 minutes—till golden brown.
This reheats well @ 400 degrees or in the microwave.
Squash
Cube squash, sprinkle McCormick’s Mesquite Chicken seasoning. Sauté in olive oil on medium high heat.
Dessert
Pie Crust (for a single pie crust)
1 1/3 c. all-purpose flour 1 T. sugar (optional, omit for a savory pie)
¼ tsp. salt 5 T. cold unsalted butter
3 T. cold vegetable shortening 4 T. ice water
With electric mixer, using the paddle attachment: Mix flour, sugar, and salt on low speed till blended. Add butter and shortening and continue mixing until dough forms large, course crumbs. Add ice water 1 T. at a time until mixture begins to hold together. Do not let it form a ball. Transfer dough to lightly-floured work surface. Wrap tightly in plastic wrap and chill in fridge. Roll and form pie shell as desired. Bake @ 375 for 20-25 minutes—until light brown.
Peach Pie Filling
2 c. boiling water
½ c. cold water 2 ½ c. sugar
¾ c. cornstarch 1 small package peach jello
¼ c. lemon juice Fresh peaches (4-6 depending on size and size of pie shell)
Blanche and peel peaches, careful not to cook peaches (put in cold water if needed). Cool and slice.
Make a paste with the ½ c. cold water, sugar, and cornstarch. Add to boiling water. Stir constantly till mixture is very thick. Add jello and stir for 1 more minute.
Remove from heat and add lemon juice. Let cool and allow to set a bit. Then either (1) Add sliced peaches and stir well, then pour into baked pie shell or (2) place peach slices in baked pie shell and pour jello mixture over. Either way, chill in fridge to finish setting pie.
French Silk Pie
1 c. heavy cream 3 large eggs
¾ c. sugar 2 T. Water
1 T. vanilla 1 stick unsalted butter, cut into ½-inch pieces, softened
8 oz. bittersweet chocolate, melted & cooled (the magazine recommends Ghiradelli 60% Bittersweet Chocolate baking bars; recipe would take 2 whole bars)
Whisk cream till stiff peaks are formed. Transfer to small bowl and refrigerate.
Melt chocolate in double boiler and cool.
Combine eggs, sugar, and water in large, heatproof bowl set over bottom pan of double-boiler. Don’t let the bowl touch the water. Beat egg mixture on medium heat till it thickens and registers 160 degrees (about 7-10 minutes). Remove from heat and continue to beat until fluffy and cooled to room temperature, about 8 minutes.
Add chocolate and vanilla to cooled egg mixture. Then beat in butter, a few pieces at time, until well combined. Fold in whipped cream until no streaks remain. Scrape filling into pie shell and refrigerate until set—at least 3 hours. Can also pour into ramekins if you just want to serve the custard part.
Whipped Cream
1 ½ c. heavy cream, chilled
1 ½ tsp. sugar
½ tsp. vanilla
Add cream, sugar, vanilla to chilled bowl. Beat on low till small bubbles form, then increase speed to medium and beat until beaters leave a trail. Increase speed to high and continue beating till stiff peaks form.
