Sunday, March 1, 2009
Recipes
The recipes that were just posted were courtesy of my mamacita.. Ellie the fabulous cook!!!!
Cioppino
Cioppino
Seafood Stew
Probably invented by an Italian in San Francisco, Cioppino starts with Dungeness crabs. For the authentic version, both crab and shrimp are cooked in their shell. This makes for messy eating, so have plenty of napkins available. Green salad and plenty of sourdough or Italian bread complete the meal.
Ingredients:
1/2 cup butter or margarine or olive oil
2 medium onions, chopped
2 or 3 cloves garlic
1 cup lightly packed chopped fresh parsley
2 large cans (28 oz.) tomatoes
2 cans (14 1/2 oz.) regular chicken broth
1 bay leaf
1 Tbs. dry basil
1/2 tsp. EACH thyme leaves and oregano leaves
1 cup water
1 1/2 cups dry white wine
1 1/2 lbs. large raw shrimp in shells (or boneless, skinless chunks of rock fish or ling cod)
2 large Dungeness crabs (about 4 lbs. total), live, cleaned and cracked (have this done at your fish market)
1 1/2 lbs. scallops
Directions:
In a 6 to 8-quart kettle over medium heat, melt butter.
Add onions, garlic and parsley; cook, stirring until onions are soft.
Add tomatoes (break up with a spoon) and their liquid, along with broth, bay leaf, basil, thyme, oregano, water and wine.
Bring to a boil, then reduce heat; cover and simmer for about 30 minutes.
Devein shrimp in this manner: Insert a small metal or wooden skewer along the bck of each shrimp (in shell), beneath the vein.
Gently pull the skewer to the surface, drawing out vein. Repeat as often as necessary to remove entire vein. Set shrimp aside.
Add crab to simmering sauce and cook, covered, for 10 minutes.
Add shrimp and scallops and return stew to simmering, then cover and simmer until scallops are opaque throughout (5 - 7 minutes)
Serve stew from the kettle or from a large tureen into large soup bowls.
Also have available a large bowl to hold shells as they're emptied.
Makes 8 - 10 servings
Cooked Crab Cioppino: Prepare recipe as directed above, but use whole, cooked, clean and cracked crab (thawed if frozen ) instead of live crab.
Add to sauce along with the shrimp.
Seafood Stew
Probably invented by an Italian in San Francisco, Cioppino starts with Dungeness crabs. For the authentic version, both crab and shrimp are cooked in their shell. This makes for messy eating, so have plenty of napkins available. Green salad and plenty of sourdough or Italian bread complete the meal.
Ingredients:
1/2 cup butter or margarine or olive oil
2 medium onions, chopped
2 or 3 cloves garlic
1 cup lightly packed chopped fresh parsley
2 large cans (28 oz.) tomatoes
2 cans (14 1/2 oz.) regular chicken broth
1 bay leaf
1 Tbs. dry basil
1/2 tsp. EACH thyme leaves and oregano leaves
1 cup water
1 1/2 cups dry white wine
1 1/2 lbs. large raw shrimp in shells (or boneless, skinless chunks of rock fish or ling cod)
2 large Dungeness crabs (about 4 lbs. total), live, cleaned and cracked (have this done at your fish market)
1 1/2 lbs. scallops
Directions:
In a 6 to 8-quart kettle over medium heat, melt butter.
Add onions, garlic and parsley; cook, stirring until onions are soft.
Add tomatoes (break up with a spoon) and their liquid, along with broth, bay leaf, basil, thyme, oregano, water and wine.
Bring to a boil, then reduce heat; cover and simmer for about 30 minutes.
Devein shrimp in this manner: Insert a small metal or wooden skewer along the bck of each shrimp (in shell), beneath the vein.
Gently pull the skewer to the surface, drawing out vein. Repeat as often as necessary to remove entire vein. Set shrimp aside.
Add crab to simmering sauce and cook, covered, for 10 minutes.
Add shrimp and scallops and return stew to simmering, then cover and simmer until scallops are opaque throughout (5 - 7 minutes)
Serve stew from the kettle or from a large tureen into large soup bowls.
Also have available a large bowl to hold shells as they're emptied.
Makes 8 - 10 servings
Cooked Crab Cioppino: Prepare recipe as directed above, but use whole, cooked, clean and cracked crab (thawed if frozen ) instead of live crab.
Add to sauce along with the shrimp.
Cheese Stuffed Zucchini
Cheese-stuffed Zucchini
Ingredients:
4 good sized zucchini
1/2 lb. mozzarella,, diced small
1/4 lb. fresh mushrooms, cut up, or canned chopped mushrooms
1 Tbs. chopped parsley
1 clove garlic, minced
1 tsp. chopped basil
2 or 3 Tbs. grated Parmesan or Romano cheese
salt and pepper to taste
pinch of nutmeg
1 Tbs. olive oil
bread crumbs
Directions:
Cut ends off zucchini, wash and scrape lightly.
Cut in half lengthwise and scoop out pulp.
Combine rest of ingredients, except bread crumbs, blending everything well together.
Fill zucchini cases with this mixture.
Arrange side by side in an oiled baking dish; sprinkle with bread crumbs and drizzle a little olive oil ever them.
Cover (use aluminum foil if pan has no cover) and bake in a preheated 350 degree oven for 1/2 hour.
Remove cover and continue baking for another 1/4 hour.
Serve hot.
Serves 4 - 6.
Ingredients:
4 good sized zucchini
1/2 lb. mozzarella,, diced small
1/4 lb. fresh mushrooms, cut up, or canned chopped mushrooms
1 Tbs. chopped parsley
1 clove garlic, minced
1 tsp. chopped basil
2 or 3 Tbs. grated Parmesan or Romano cheese
salt and pepper to taste
pinch of nutmeg
1 Tbs. olive oil
bread crumbs
Directions:
Cut ends off zucchini, wash and scrape lightly.
Cut in half lengthwise and scoop out pulp.
Combine rest of ingredients, except bread crumbs, blending everything well together.
Fill zucchini cases with this mixture.
Arrange side by side in an oiled baking dish; sprinkle with bread crumbs and drizzle a little olive oil ever them.
Cover (use aluminum foil if pan has no cover) and bake in a preheated 350 degree oven for 1/2 hour.
Remove cover and continue baking for another 1/4 hour.
Serve hot.
Serves 4 - 6.
Pot Roast with Potato Dumplings
Pot Roast with Potato Dumpling
Sauerbraten Mit Kartoffel Klosse
Ingredients:
3 lbs. round steak
1 Tbs. salt
1/2 tsp. pepper
2 onions, sliced
1 carrot, sliced
1 stalk celery chopped
4 cloves
4 peppercorns
1 pint red wine vinegar
2 bay leaves
2 Tbs. kidney fat
6 Tbs. butter
5 Tbs. flour
1 Tbs. sugar
8 or 10 gingersnaps, crushed
Directions:
Wipe steak with damp cloth; season with salt and pepper. Place in earthen, glass or enamelware bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat. Cover and put in refrigerator 4 days. Turn meat several times over the 4 days.
On the fifth day remove from refrigerator, drain meat, saute in kidney fat, until seared on all sides. Add marinade liquid and bring to a boil; then lower heat and let simmer about 3 hours.
Melt remaining 5 tablespoons butter in a pan. Stir lour smoothly into it. Add sugar, blend and let brown to a nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
Remove meat to a warmed serving platter. Stir crushed gingersnaps into pot juices and cook until thickened. Pour this special sauerbraten gravy over meat.
Potato Dumplings
Ingredients:
6 medium-size potatoes, boiled in their skins
2 eggs lightly beaten
2/3 cut sifted flour
2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. nutmeg (optional)
Directions:
When cool enough to handle, peel and mash or rice the potatoes.
Beat in all the remaining ingredients.
Shape into 1 or 2 inch balls.
Drop into just boiling, salted water and cook for 7 to 10 minutes.
Drain.
Serve with Sauerbraten.
Serves 6 or more.

Sauerbraten Mit Kartoffel Klosse
Ingredients:
3 lbs. round steak
1 Tbs. salt
1/2 tsp. pepper
2 onions, sliced
1 carrot, sliced
1 stalk celery chopped
4 cloves
4 peppercorns
1 pint red wine vinegar
2 bay leaves
2 Tbs. kidney fat
6 Tbs. butter
5 Tbs. flour
1 Tbs. sugar
8 or 10 gingersnaps, crushed
Directions:
Wipe steak with damp cloth; season with salt and pepper. Place in earthen, glass or enamelware bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat. Cover and put in refrigerator 4 days. Turn meat several times over the 4 days.
On the fifth day remove from refrigerator, drain meat, saute in kidney fat, until seared on all sides. Add marinade liquid and bring to a boil; then lower heat and let simmer about 3 hours.
Melt remaining 5 tablespoons butter in a pan. Stir lour smoothly into it. Add sugar, blend and let brown to a nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
Remove meat to a warmed serving platter. Stir crushed gingersnaps into pot juices and cook until thickened. Pour this special sauerbraten gravy over meat.
Potato Dumplings
Ingredients:
6 medium-size potatoes, boiled in their skins
2 eggs lightly beaten
2/3 cut sifted flour
2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. nutmeg (optional)
Directions:
When cool enough to handle, peel and mash or rice the potatoes.
Beat in all the remaining ingredients.
Shape into 1 or 2 inch balls.
Drop into just boiling, salted water and cook for 7 to 10 minutes.
Drain.
Serve with Sauerbraten.
Serves 6 or more.

Sour Cream Pound Cake
Sour Cream Pound Cake
Ingredients:
3 cups sugar
3/4 cup margarine, softened
1 1/3 cup frozen egg substitute, thawed
1 1/2 cups low-fat sour cream
1 tsp. baking soda
4 1/2 cups sifted cake flour
1/2 tsp. salt
2 tsp. vanilla extract
Vegetable cooking spray
Directions:
Cream sugar and margarine at medium speed of an electric mixer until combined.
Gradually add egg substitute, beating well.
Combine sour cream and baking soda. Set aside.
Combine flour and salt; with mixer running at low speed, add to creamed mixture, beginning and ending with flour mixture.
Stir in vanilla.
Spoon batter into a 10-inch tube pan coated with cooking spray.
Bake at 325 degrees for 1 hour and 35 minutes or until a wooden tooth pick inserted comes out clean.
Cool in pan 10 minutes, remove from pan. Cool on a wire rack.
Yield: 24 servings (serving size 1 slice - 1")

Ingredients:
3 cups sugar
3/4 cup margarine, softened
1 1/3 cup frozen egg substitute, thawed
1 1/2 cups low-fat sour cream
1 tsp. baking soda
4 1/2 cups sifted cake flour
1/2 tsp. salt
2 tsp. vanilla extract
Vegetable cooking spray
Directions:
Cream sugar and margarine at medium speed of an electric mixer until combined.
Gradually add egg substitute, beating well.
Combine sour cream and baking soda. Set aside.
Combine flour and salt; with mixer running at low speed, add to creamed mixture, beginning and ending with flour mixture.
Stir in vanilla.
Spoon batter into a 10-inch tube pan coated with cooking spray.
Bake at 325 degrees for 1 hour and 35 minutes or until a wooden tooth pick inserted comes out clean.
Cool in pan 10 minutes, remove from pan. Cool on a wire rack.
Yield: 24 servings (serving size 1 slice - 1")

Zucchini Quiche
Zucchini Quiche
Ingredients:
1 lb. zucchini
3/4 tsp. salt
1/2 cup chopped scallions (including green part)
1 9 inch partially baked pie shell
3 eggs lightly beaten
1 1/2 cup heavy cream
1/2 cup grated gruyere cheese
1 tsp. minced fresh dill
Freshly ground black pepper
Directions:
Wash, then carefully grate zucchini. Sprinkle with 1/4 tsp. salt and place in a fine strainer over a bowl.
Preheat oven to 375 degrees.
Melt butter in a skillet, add scallions and saute until tender, but not brown.
Spread in pie shell.
Mix eggs and cream together in a bowl.
Press as much fluid as possible out of the zucchini. (There should be about 1 cup grated.)
Stir grated zucchini into egg mixture.
Stir in cheese, dill, remaining 1/2 tsp. salt and pepper to taste.
Pour into the prepared pie shell and bake in the middle of a pre-heated oven for 30 - 35 minutes, or until a knife inserted in the center comes out clean.
Serve warm or at room temperature.
Yield: 6 to 8 srvings
Ingredients:
1 lb. zucchini
3/4 tsp. salt
1/2 cup chopped scallions (including green part)
1 9 inch partially baked pie shell
3 eggs lightly beaten
1 1/2 cup heavy cream
1/2 cup grated gruyere cheese
1 tsp. minced fresh dill
Freshly ground black pepper
Directions:
Wash, then carefully grate zucchini. Sprinkle with 1/4 tsp. salt and place in a fine strainer over a bowl.
Preheat oven to 375 degrees.
Melt butter in a skillet, add scallions and saute until tender, but not brown.
Spread in pie shell.
Mix eggs and cream together in a bowl.
Press as much fluid as possible out of the zucchini. (There should be about 1 cup grated.)
Stir grated zucchini into egg mixture.
Stir in cheese, dill, remaining 1/2 tsp. salt and pepper to taste.
Pour into the prepared pie shell and bake in the middle of a pre-heated oven for 30 - 35 minutes, or until a knife inserted in the center comes out clean.
Serve warm or at room temperature.
Yield: 6 to 8 srvings
Ratatouille
Ratatouille
Ingredients:
1 large or 2 small eggplants, unpeeled and thinly sliced
1/2 cup olive oil
2 medium onions thinly sliced
2 cloves of garlic thinly sliced
4 or 5 small or 2 large zucchini thinly sliced
1 red or green pepper thinly sliced
4 to 5 tomatoes, peeled, seeded and chopped or a 29 oz. can Italian plum tomatoes, drained
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. or more basil
1/2 tsp ground coriander
Directions:
Salt the eggplant and leave for 1 hour. Rinse and press.
Heat the oil in a large shallow pan which has a cover.
Add the onion and saute until just soft and
wilted.
Add the garlic, the drained and pressed eggplant and the zucchini. Mix well together and cook over medium heat for 5 minutes.
Add the red or green pepper and mix with the cooked vegetables.
Cover and cook for 15 minutes, removing the cover once or twice to stir the mixture.
Add the tomatoes and mix in.
Simmer uncovered for 45 minutes to 1 hour, or until veggies are well blended and cooked down slightly.
Add the salt, pepper, basil and coriander and cook for a few minutes longer.
Taste for seasoning.
(If the ratatouille is to be served cold, cool and chill and garnish with chopped parsley.
Variations:
Add sliced mushrooms during the last 10 minutes of cooking
For a cold ratatouille, add thinly sliced fennel with the red or green pepper.
Ingredients:
1 large or 2 small eggplants, unpeeled and thinly sliced
1/2 cup olive oil
2 medium onions thinly sliced
2 cloves of garlic thinly sliced
4 or 5 small or 2 large zucchini thinly sliced
1 red or green pepper thinly sliced
4 to 5 tomatoes, peeled, seeded and chopped or a 29 oz. can Italian plum tomatoes, drained
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. or more basil
1/2 tsp ground coriander
Directions:
Salt the eggplant and leave for 1 hour. Rinse and press.
Heat the oil in a large shallow pan which has a cover.
Add the onion and saute until just soft and
wilted.
Add the garlic, the drained and pressed eggplant and the zucchini. Mix well together and cook over medium heat for 5 minutes.
Add the red or green pepper and mix with the cooked vegetables.
Cover and cook for 15 minutes, removing the cover once or twice to stir the mixture.
Add the tomatoes and mix in.
Simmer uncovered for 45 minutes to 1 hour, or until veggies are well blended and cooked down slightly.
Add the salt, pepper, basil and coriander and cook for a few minutes longer.
Taste for seasoning.
(If the ratatouille is to be served cold, cool and chill and garnish with chopped parsley.
Variations:
Add sliced mushrooms during the last 10 minutes of cooking
For a cold ratatouille, add thinly sliced fennel with the red or green pepper.
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