The Davis Lane Cook Book - Georgetown Fun3.2. Chocolate fondue This makes an excellent sauce for dipping fresh strawberries. 3.2.1. Ingredients 3.2.2. Preparation In a small sauce

The Davis Lane Cook Book

2013 Edition

Written by: Scotten W. Jones with contributions from the Davis lane neighborhood

and assorted friends

Contents

Copyright © 2013 Scotten W. Jones, all rights reserved i

1 Appetizers 1

1.1 Tuscan chicken wings 1

2 Bean and rice dishes 3

2.1 Black beans and corn salsa 32.2 Black beans and rice 3

3 Deserts 5

3.1 Chocolate chip cookies 53.2 Chocolate fondue 63.3 Sugar cookies 7

4 Drinks 9

4.1 Frozen Strawberry Daiquiri 94.2 Pina Colada 94.3 Margarita 10

5 Meats 11

5.1 Garlic roasted prime rib 115.2 Holiday ham 115.3 Meatballs 135.4 New England boiled dinner 145.5 Short ribs 14

6 Pasta 17

6.1 Baked ziti with spinach 176.2 Macaroni and cheese 176.3 Lasagne 18

7 Potato dishes 21

7.1 Cheddar cheese potatoes 217.2 Rosti casserole 217.3 Smashed potatoes with horseradish creme fraiche 21

8 Poultry 23

8.1 Chicken cacciatore 238.2 Roast turkey 24

Contents

ii Copyright © 2013 Scotten W. Jones, all rights reserved

9 Salads 25

9.1 Broccoli and grape salad 259.2 Macaroni salad 259.3 Pasta salad 269.4 Potato salad 269.5 Spinach salad 27

10 Sauces 29

10.1 Hollandaise sauce 2910.2 Marinara sauce 29

11 Seafood 31

11.1 Grilled haddock 3111.2 Grilled shrimp 31

12 Soups 33

12.1 Italian wedding soup 3312.2 Leek soup 33

13 Vegetables 35

13.1 Glazed carrots 3513.2 Green beans amandine 3513.3 Grilled asparagus 3613.4 Grilled vegetables 3713.5 Roasted carrots with shallots, olives & gremolata 37

Preface

Copyright © 2013 Scotten W. Jones, all rights reserved iii

Preface

Welcome to the Davis lane cook book. For many years Davis lane held an annual “progressive dinner”where we all cook various dishes and visit each other homes, eating, drinking and socializing as we go. Inthe early years we would try to visit all of the houses on the street but quickly realized this was too much.In later years one family would host appetizers helped out by several of the other families, one familywould host dinner with help from several families and finally a family would host desert with several fam-ilies contributing deserts. Through the years there have been many delicious dishes prepared and offered.Included in this cookbook are some of the recipes along with many of our family favorites and contribu-tions from various friends accumulated over the years. I hope you enjoy the recipes as much as our familyand our neighborhood does.

This 2013 edition includes new chapters, new recipes, improved recipes and additional detail.

Scott JonesJuly 15, 2013

Preface

iv Copyright © 2013 Scotten W. Jones, all rights reserved

Chapter 1 - Appetizers

Copyright © 2013 Scotten W. Jones, all rights reserved 1

1.0. Appetizers

1.1. Tuscan chicken wings

This is my attempt to recreate Bertucci’s Tus-can Chicken Wings. They are pretty good but notup to the Bertucci’s version yet.

1.1.1. Ingredients.

1.1.2. PreparationMix together the ingredients and chill for 3

hours.Cook on the grill over medium to high heat.

1.1.3. Next stepsThis is still a work in progress and needs more

flavor. I will try doubling the rosemary and cay-enne pepper next.

Ingredients

Ingredient Quantity Units

Cayenne Pepper 1/4 Tsp

Chicken wings 2 Lbs

Garlic (minced) 5 Cloves

Lemon Juice 1/3 Cup

Lemon Peel (grated) 2-1/2 Tbs

Olive Oil 2 Tbs

Rosemary (fresh - chopped)

2 Tbs

Sugar 1/2 Tsp

Chapter 1 - Appetizers

2 Copyright © 2013 Scotten W. Jones, all rights reserved

Chapter 2 - Bean and Rice Dishes


2.0. Bean and rice dishes

2.1. Black beans and corn salsa

This recipe makes a colorful, flavorful - mildsalsa. It is great with nachos.

2.1.1. Ingredients

2.1.2. PreparationDrain and rinse the black beans, add to a large

mixing bowl. Drain corn and add to the blackbeans. Mince the jalapeno, chop up the red bellpepper, chop up 2 tomatoes and finely dice the redonion, add them to the mixing bowl. Chop up 1/3cup of fresh cilantro and add to the mixingbowl.Squeeze 1/4 cup of fresh juice from the limes

and add to the mixing bowl along with 1 Tsp ofkosher salt. Mix well.

Cover the mixing bowl and put in the refrigera-tor to chill for a minimum of two hours.

While the salad is chilling peel and core oneavocado. Chop up the avocado and put in a coveredbowl and store it in the refrigerator.

When you are ready to serve the salsa add theavocado to the mixture and stir well. Serve imme-diately.

2.2. Black beans and rice

Beans and rice is an almost perfect blend ofhealthy foods providing high quality vegetarianprotein. This dish is a mildly flavored dish(although you can easily spice it up if you wish)that is easy and quick to make (about 20 minutestotal).

Ingredients

Inelegant Quantity Units

Avocado 1 each

Black beans 1 15 oz. can

Cilantro 1/3 cup

Jalapeno pepper 1 each

Kosher salt 1 Tsp

Limes 4 each

Niblet corn 1 11 oz. can

Red bell pepper 1 each

Red onion 1 medium

Tomatoes 2 medium

Chapter 2 - Bean and Rice


2.2.1. Ingredients

2.2.2. PreparationHeat up 3 Tbs of olive oil in a skillet on

medium heat. Dice onions and mince garlic, add tothe oil and cook until soft stirring frequently.(about 4minutes).

Stir in 15oz can of black beans (do not drainthe beans, you will need the liquid for the rice),14.5oz can of crushed tomatoes, 1 Tsp of oreganoand 1/4 Tsp of cummin, bring to boil.

Stir in 1-1/2 cups of white rice (you can usebrown rice if you prefer but the white rice gives thedish more balanced and appealing look. Reduce toa simmer and cover. Cook for 5 minutes stirringfrequently.

Let stand for five minutes before serving. Gar-nish with shredded cheese if desired. A cheddar/jack blend works well or a mexican blend for moreflavor.

Chilli powder or cayenne pepper can be addedto the dish to taste while cooking it to spice it up.

Ingredients


Black beans 1 15oz can

Crushed tomatoes 1 14.oz can

Cummin 1/4 Tsp

Garlic 3 cloves

Instant rice (white) 1-1/2 Cups

Olive oil 3 Tbs

Onion 1 medium

Oregano 1 Tsp

Chapter 3 - Deserts


3.0. Deserts

3.1. Chocolate chip cookiesScott Jones’ World Famous Recipe. This is

basically the Nestle’s Toll House Cookie recipewith a few twists. Everyone that has had themraves on how good they are, so something aboutthe slight changes makes the difference. To insuregood results please follow this recipe exactly. Thisis a double batch and makes approximately 5 dozencookies.

3.1.1. Ingredients.

3.1.2. Making the batterPre-heat oven to 375oF. Melt 4 sticks (2 cups) of Land O Lakes butter

in a small sauce pan. Be very careful to just meltthem, don’t let them start bubbling.

In a medium size bowl, mix by hand 4-1/2 cupsflour, 2 Tsp baking soda and 2 Tsp salt.

In a large bowl, mix by hand melted butter, 1-1/2 cups granulated sugar, 1-1/2 cups light brownsugar and 2 Tsps of vanilla extract. Add and mix in4 jumbo eggs.

Slowly add flour to the big bowl and stir it intothe mix. All of the mixing is done by hand. Using amixer thins the batter and the cookies don’t comeout as thick and moist.

3.1.3. Adding the nutsChop 2 cups of Walnuts extremely fine (think

nut dust). I buy the finely chopped nuts and thenchop them finer. I chop the nuts by hand with ameat cleaver. It takes a long time to get them veryfine but I believe this is a critical step. The smallnut particles release oils and help to keep the mois-ture in the cookies. I tried chopping them in ablender once and it didn’t work as well.

3.1.4. Adding the chocolate chipsMix in 4 cups of Nestle’s Semi Sweet Choco-

late Morsels. This is done at the very end to mini-mize the amount of time the chocolate chips haveto melt. This is also why it is important not to overheat the butter while melting it.

Cookie batter.

Notice how thick the batter is - easily holdingup the spoon.

3.1.5. Baking the cookiesUsing a table spoon scoop out batter and roll it

into balls approximately 1-1/2” in diameter. Placethe balls on a non-stick cookie sheet and placethem in the oven for 10 to 12 minutes. Watch thefirst batch closely to get the time. The bottomsshould be golden brown.

Ingredients


Baking soda 2 Tsp

Bleached flour 4-1/2 cups

Brown sugar (Dom-ino light)

1-1/2 cups

Chopped Walnuts 2 Cups

Eggs (jumbo brown eggs)

4 eggs

Granulated sugar 1-1/2 cups

Land O Lakes butter 4 Sticks

Nestle’s Semi Sweet Chocolate Morsels

4 cups

Salt 2 Tsp

Vanilla extract 2 Tsp

Chapter 3 - Deserts


Cookie dough ready to bake.

Perfectly cooked cookie.

3.2. Chocolate fondue

This makes an excellent sauce for dippingfresh strawberries.

3.2.1. Ingredients

3.2.2. PreparationIn a small sauce pan over medium heat warm

the cream until steam begins to rise. Remove fromthe heat and slowly stir in the chocolate untilmelted and creamy. Stir in the vanilla extract. Addto a fondue pot.

Ingredients


Heavy cream 1 cup

Semisweet choco-late bits

16 Oz.

Vanilla extract 1 Tsp.

Chapter 3 - Deserts


3.3. Sugar cookies

Heather loves sugar cookies so this is a newrecipe I have been working on. The picture is of thefirst test batch that we didn’t decorate with sugarbut were still delicious.

3.3.1. Ingredients

3.3.2. PreparationIn a large bowl, cream together butter and

sugar until smooth. Mix in eggs and vanilla. Mix inflour, baking soda and salt. For an optional flavorboost add in the zest of one half of a lemon.

Cover and refrigerate the dough for at least anhour (overnight is fine).

Roll out dough on floured surface to a thick-ness of 1/4” to 1/2” thick.

Cut into shapes with a cookie cutter.Spread out cookies on an ungreased cookie

sheet.Sprinkle sugar on the cookies as desired.

3.3.3. Baking the cookiesPre heat oven to 400oF. Bake cookies for 6 to 8 minutes (until the

edges just start to brown)

Ingredients


Baking soda 2 Tsp

Butter (softened) 1-1/2 Cups

Eggs 4

Flour 5 Cups

Lemon 1

Salt 1 Tsp

Sugar - confection-ers

1 Cup

Sugar - white 1 Cup

Vanilla extract 2 Tsp

Chapter 3 - Deserts


Chapter 4 - Drinks


4.0. Drinks

4.1. Frozen Strawberry Dai-quiri

I got a Margaritaville frozen drink maker forchristmas and we have bene working to perfect fro-zen drink recepis.

4.1.1. Ingredients

4.1.2. PreparationTake fresh strawberries, cut off the tops and

chopped up in a blender. Squeeze limes for thefresh lime juice. Mix 1 once fresh lime juice, 4ounces of chopped strawberries, 1 cup of shavedice, 3 Tbs of sugar and 2 ounce of water in ablender and blend well.

I use a Margaritaville Margarita maker. I pureethe strawberries in a blender first, then I mix all theingredients except the shaved ice in the Margari-taville drink pitcher and the machine shaves the iceand adds it automatically.

4.2. Pina Colada

4.2.1. Ingredients.

Ingredients (Virgin)


Fresh squeezed lime juice

1 Ounce

Fresh strawberries - chopped

4 Ounces

Shaved ice 1 Cup

Sugar 3 Tbs

Water 2 Ounces

Ingredients (with alcohol)



1 Ounce

Fresh strawberries - chopped

3 Ounces

Light rum 2 Ounce

Shaved ice 1 Cup

Sugar 1 Tbs

Triple Sec 1/2 Ounces

Ingredients (Virgin)


Cream of coconut 2 Ounces

Pineapple juice 4 Ounces

Shaved ice 1 Cup

Water 1 Ounces



Cream of coconut 1-3/4 Ounces

Light rum 1-3/4 Ounces

Pineapple juice 5 Ounces

Shaved ice 1 Cup

Chapter 4 - Drinks


4.2.2. PreparationMix the ingredients in a blender and blend

well.I use a Margaritaville Margarita maker. I mix

all the ingredients except the shaved ice in thedrink pitcher and the machine shaves the ice andadds it automatically.

4.3. MargaritaWe haven’t tested this one yet.

4.3.1. Ingredients




1/2 Ounce

Orange juice 1/2 Ounce

Shaved ice 1 Cup

Sour mix 3 Ounces

Tequila 1 Ounce

Triple sec 1/4 Ounce

Chapter 5 - Meats


5.0. Meats5.1. Garlic roasted prime rib

Suitable for any special occasion. Slow roastedwith garlic this is a very flavorful meal. This recipealso work equally well on rib eye roasts, tenderloinor sirloin.

5.1.1. Ingredients

5.1.2. Searing the beefSearing the outside of the beef helps to lock in

the juices. Season the meat on all sides with the saltand pepper. Place a large griddle on the stove onhigh heat, add the olive oil and heat until the firstpuff of smoke comes off the oil. Place the beef onthe griddle and brown all sides, approximately 8minutes. use tongs to turn the meat and be carefulto avoid splashing the hot oil. I actually typicallyskip this step and don’t notice any difference.

5.1.3. Cooking the beefPre heat oven to 325o. Place the beef on a large

roasting pan bone side down. smash and peel the

garlic. Place the garlic cloves evenly spaced on thetop of the beef. Place the thyme and rosemarysprigs on top of the beef. Cut the butter up into 1/2inch cubes and place evenly spaced on top of thethyme and rosemary. Roast the beef on the centerrack of the oven until done, see table.

Cook the beef to a temperature approximately10 degrees below the final temperature you want toreach, the temperature will rise about another 10degrees in the first 10 to 15 minutes after removingthe beef from the oven.

Once the beef is cooked use a long thin knife tocut the meat from the bone and then cut into slicesacross the grain to the desired thickness.

5.2. Holiday ham

Scott Jones Holiday Ham. A visually appealingHam presentation suitable for any special occasion.

5.2.1. IngredientsThe centerpiece of this dish is the Butcher Boy

Ham. Do not buy the spiral cut Ham, my experi-ence is that the juices are all lost out the cuts during

Ingredients


7 Rib Prime rib 1

Sea salt 6 Tbs

Fresh ground black pep-per

3 Tbs

Extra virgin olive oil 2 Tbs

Rosemary sprigs 14

Thyme sprigs 14

Garlic gloves 20

Butter 7 Tbs

Roasting times

Internal temperature

(oF)

Approximate time (hrs)

Rare 120-125 2

Medium rare 130-135 2-1/4

Medium 140-145 2-1/2

Chapter 5 - Meats


cooking. The Butcher Boy Hams are quite large -15 to 20 pounds and expensive, for a smaller hamShaw’s has their own brand and they are consis-tently good.

5.2.2. Preparing the HamUnwrap the plastic and cut the rind off of the

Ham. The Ham should then be rinsed briefly undercold water. Place the Ham on an elevated rack in aroasting pan. Insert cloves into the Ham on anapproximately 3/4” spacing.

Ham with rind cut off and cloves inserted.

5.2.3. Glaze the HamMix together 1 lb. brown sugar, juice from 1 -

1 lb. can of pineapples, juice from 1 - 10oz. jar ofcherries and 3tbsp of mustard in a small mixingbowl, mix well and pour 3/4 of the mixture overthe top of the Ham. Keep the last 1/4 for later.

5.2.4. Cook the HamThe Butcher Boy Hams are fully cooked, Put

the Ham into an oven pre-heated to 325o. Heat theHam for approximately 15 minutes per pound(until the Ham reads 140o on a meat thermometer).Baste the Ham every 30 minutes with drippingsfrom the bottom of the roasting pan while cookingit.

Ham after cooking - ready to decorate.

5.2.5. Decorating the HamOnce the Ham has reached temperature

remove it from the oven. Heat the oven up to 450o.Place pineapple rounds on the Ham with Cherriesin the middle of each round. Hold the rounds andcherries in place with wooden toothpicks. Pour theglaze left over from step 1.1.3 over the Ham. Youmay also sprinkle a small amount of brown sugaron the top if desired. Place the Ham in the oven for10 minutes to melt the brown sugar and the finalglaze. The Ham is now ready to serve.

Ingredients


Butcher Boy Ham 1

Cloves 1 Jar

Light Brown Sugar 1 lb.

Powered Mustard 3 tbsp

Pineapple Rounds 2 1 lb. cans

Marachino Cherrie 1 10 oz. jar

Natural wood tooth-picks

1 Box

Chapter 5 - Meats


5.3. Meatballs

These meatballs are so good you can make ameal out of eating them plain. They are favorite ofmy whole family. They are of course also greatwith the Marinara source from chapter 6 servedover pasta.

5.3.1. Ingredients

The ingredient list serves approximately sixpeople and uses 1-1/2 pounds of meat. I have madea quadruple batch with 6 pounds of meat andserved thirty five people between meat balls andpasta and had left overs.

5.3.2. Preparing the meatball mixIn a large pans break up the ground meat by

hand. Add the salt, pepper, minced garlic, gratedcheese, bread crumbs, water and parsley. In a smallbowl lightly beat the eggs and then add them to themeatball mix. Mix everything together by hand.Scoop out meatball mix by hand and shape into 12meatballs approximately 2-1/2” in diameter. rollthe meatballs, do not squeeze them or try to packthem down.

5.3.3. Cooking the meatballsAdd the olive oil to a large non-stick fry pan

and place over medium heat. Add the smashed gar-lic clove and cook until brown. Once the garlic isbrowned remove and discard it. Place the meatballsin the olive oil and fry until lightly browned on thebottom side (approximately 5 to 6 minutes). Turnthe meatballs over and brown the other side. Oncethey ar e evenly browned remove them from the oiland drain.

Meatballs cooking.

They are now ready to serve or may be frozenfor later use. Frozen meatballs may be rewarmedby placing them in hot (near boiling) water for 30minutes.

Ingredients


Fresh flat leaf Parsley 1 Tbs

Freshly ground black pepper

1/2 Tsp

Garlic clove (minced) 1 Clove

Garlic clove (smashed) 1 Clove

Grated parmigiano and romano cheese

1 Cup

Ground beef 1/2 lb.

Ground pork 1/2 lb.

Ground veal 1/2 lb.

Kosher salt 1 Tsp

Large eggs 2

Olive oil 1 Cup

Plain bread crumbs 1-1/2 Cups

Water 1-1/2 Cups

Chapter 5 - Meats


5.4. New England boiled dinnerThe traditional Saint Patrick’s Day dinner or

whenever the mood hits you.

This is a really good boiled dinner recipe butthe best corn beef I have had is made my MauraSousa using Penzeys corn beef spices, I justhaven’t mastered it yet to report. the Penzeys is alittle milder corn beef taste than this recipealthough I personally like the peppercorns in thisrecipe with the vegetables.

5.4.1. Ingredients

5.4.2. Cooking the corned beefPlace the corned beef in a large stock pot, pour

in any juices from the corned beef packet and addenough water to just cover the corn beef. If thecorned beef comes with a flavor packet, add theflavor packet, if not add the bay leaves and wholepeppers. Bring the water to a boil, reduce heat to asimmer and cover the pot. Simmer for approxi-mately 2-1/2 hour or until almost tender.

5.4.3. Adding the vegetablesPeel and quarter the carrots, potatoes, parsnips

and onions. add to the pot and simmer for 10 min-utes. Quarter the cabbage and add to the pot andsimmer for 15 to 20 minutes until tender.

5.4.4. ServingRemove and discard the bay leaves, remove

the meat and vegetables. Slice the meet across thegrain.

5.5. Short ribsArlene Iosif’s short rib recipe.

5.5.1. Ingredients

5.5.2. PreparationPreheat oven to 350oF.Dredge the short ribs in flour and brown on all

four sides. This is an optional step that Arlene saysmay be skipped.

Mix all of the ingredients except for the shortribs in a bowl.

Place the short ribs in a large oven safe potwith a cover. Pour the ingredients mixed previ-ously over the short ribs. Cover the pan and cook inthe oven for three hours.

Allow to cool enough to handle and remove allof the bones.

Put the sauce in the refrigerator until the fatcongeals. Remove the fat.

Just before serving pour the sauce over theshort ribs and heat in the oven for one hour cov-

Ingredients


Bay leaves 2

Cabbage 1

Corned beef brisket 2-1/2 to 4-1/2

lb.

Medium carrots 6

Medium onion 2

Medium parsnip 4

Medium potatoes 5

Whole black peppers 2 Tsp

Ingredients

Ingredients Quantity Units

Brown sugar 1 Tbsp.

Chopped onion 1 cup

Dry mustard 1 Tsp.

Catsup 1 cup

Paprika 1 Tsp.

Red wine vinegar 1/4 cup

Salt 2 Tsp.

Short ribs 3-4 lbs.

Water 1/2 cup

Worcesteshire sauce 1 Tbsp.

Chapter 5 - Meats


ered. Optionally you may add vegetables duringthe last hour of cooking.

Chapter 5 - Meats


Chapter 6 - Pasta


6.0. Pasta

6.1. Baked ziti with spinachScott Jones’ recipe for baked ziti with spinach,

covered with cheese.

6.1.1. Ingredients

6.1.2. PreparationCook the spinach and pasta and heat up the

sauce in separate pans. Pre heat oven to 350oF.Spread the pasta in an oven safe pan. Break up

the cooked spinach and mix in with the pasta. Pourthe sauce over the top of the pasta and spinach.Make a layer of cheese over the top of the pastausing the provolone slices.

Place in the oven uncovered until the cheese ismelted.

6.2. Macaroni and cheese

This is Renee Jones’ famous recipe, practicallya food group.

6.2.1. Ingredients

6.2.2. PreparationCook casserole elbows to approximately 1

minute less than “al dente”. Drain water.Melt velveta with one cup of milk over low

heat.Mix melted velveta in with casserole noodles

and stir to coat the elbows.Pour the elbows and cheese into a large baking

dish and spread out evenly.Take one package of saltines (the large boxes

of saltines contain four plastic rapped packages ofsaltine, use one package), place them inside a paperbag and crush them up. Spread the saltines out overthe top of the elbows.

Pour milk over the saltines to wet them, con-tinue to add milk until you can just see the milkthrough the elbows, this should be approximatelythe balance of the quart of milk.

Bake at 350o until the milk is bubbling uparound the edges.

Ingredients


Classico mushroom and black olives pasta sauce.

1 Jars

Provolone cheese (slices)

1/2 lb.

Spinach (frozen) 1 pack

Ziti 1 lb.

Ingredients


Casserole elbows 2 lbs.

Saltine crackers 1 box

Velveta cheese 2 lbs.

Whole milk 1 qt.

Chapter 6 - Pasta


6.3. Lasagne

6.3.1. Ingredients

6.3.2. PreparationDice the onions and mince the garlic, cook in

the olive oil in a large saute pan over medium heatuntil golden.

Add ground beef and sweat italian sausage tothe saute pan and cook until brown, approximately15 to 20 minutes. While cooking use a spatula tobreak up the meat.

Add tomatoes, oregano, chopped fresh basil,chopped rosemary sprig, fennel seeds, italian sea-soning, salt and pepper and simmer uncovered forapproximately 20 minutes.

While the metal sauce is cooking combineRicotta, eggs, Parmesan and Romano cheese andnutmeg in a medium bowl and stir to mix.

Meat sauce cooking.

Mixing the cheese sauce.

Also while the meat sauce is cooking soak thepasta sheets in warm water to expand them. I buyfresh Pasta sheets at Butcher Boy in NorthAndover.

Once the meat sauce is finished you are readyto assemble the lasagne.

Ingredients


Crushed Italian plum tomatoes

1-1/2 28oz cans

Eggs 2

Fennel seeds 1/2 Tsp

Fresh basil 1/4 cup

Fresh ground pepper 1/4 Tsp

Garlic cloves 4

Grated Parmesan cheese

1 cup

Grated Romano cheese 1 cup

Ground beef 1 lb.

Italian seasoning 1 Tsp

Nutmeg 2 pinches

Olive oil 1/4 cup

Onion 1/2 cup

Oregano 1/2 Tsp

Pasta sheets 3

Ricotta cheese 2 lb.

Rosemary 1 sprig

Salt 1/2 Tsp

Shredded mozzarella 1-1/2 lb.

Sweat Italian sausage 1 lb.

Chapter 6 - Pasta


In a 9’ by 13” lasagne pan place one third ofthe meat sauce in the bottom and then place onepasta sheet over the sauce. Cut a couple of smallslits in the pasta sheet otherwise if it seals to thepan sides when the sauce starts to boil the pastasheet will “blow up” and all the filling will comeout of the pan. Spread one half of the cheese sauceover the pasta and then sprinkle one third of themozzarella over the sauce.

Place another pasta sheet in the pan cutting acouple of slits in the pasta. Spread one half of thecheese sauce over the pasta, spread one third of themozzarella over the sauce and then spread onethird of the meat sauce over the cheese.

Place a third pasta sheet over the meat saucecutting a few slits in the pasta sheet. Spread thefinal one third of the meat sauce over the pasta and

sprinkle the final one third of the mozzarella overthe meat sauce.

The lasagne is now ready to bake. Put foil overthe top of the pan using toothpicks in the lasagne tokeep the foil from sticking to the cheese. Bake cov-ered at 350oF for 50 minutes, uncover and bake for20 more minutes.

Let stand from 30 minutes before serving.

Chapter 6 - Pasta


Chapter 7 - Potato dishes


7.0. Potato dishes

7.1. Cheddar cheese potatoesThis recipe make a pan of mashed potatoes

covered with melted cheese.

7.1.1. Ingredients

7.1.2. PreparationPeel and cut up potatoes. Peel and quarter the

onion. Place the potatoes and onion in a large stockpot, add salt and enough water to cover the pota-toes. Bring to a boil and cook potatoes until tenderbut not mushy. Drain and throw away the onion.

Heat up the milk. Mash the potatoes. Beat in 6Tbsp of butter and 1-12/ cups of hot milk.

Spread the mashed potatoes approximately 2inches deep in an oven safe pan. Sprinkle cheddarcheese over the top and brush with melted butter.Slide under the broiler to brown. Sharp cheddarcheese is important because mild cheddar cheesedoesn’t provide enough flavor to stand up to therest of the dish.

7.2. Rosti casseroleA Rosti is a Swiss potato based dish.

7.3. Smashed potatoes with horseradish creme fraiche

7.3.1. Ingredients

7.3.2. PreparationWarm the cream over low heat to 105oF, stir in

buttermilk (unpasteurized if available). Allow tostand in a warm place stirring and taste every 8hours until it is thick with a slightly nutty - sourtaste. About 24 to 36 hours. This is called CremeFraiche. Once the creme fraiche is ready add thehorseradish and refrigerate.

An easier alternative to the Creme Fraiche Ihave used is to mix the horseradish into sourcream.

Ingredients


Butter 6 Tbsp.

Sharp cheddar cheese

Medium onion 1

Melted butter 1/4 cup

Potatoes 12

Salt 1 Tsp.

Whole milk 1-1/2 cups

Ingredients


Heavy whipping cream 1 Cup

Buttermilk 1 Tbs.

Prepared horseradish 4 Tbs.

Kosher salt

Black pepper - freshly ground

small fingerling or baby potatoes such as Yukon or Red Bliss

1-1/2 lbs.

Unsalted butter 4 Tbs.

Fresh flat leaf parsley - chopped

2 Tbs.

Chapter 7 - Potato dishes


Put the potatoes in a pot and cover with coldwater, add 1 Tbs of salt. Bring to a boil and thenlower the heat and simmer gently until the potatoesare tender when pierced by a fork or skewer, about15 to 20 minutes. Drain off the water (keep a smallamount of the water for later use) and lightly smashthe potatoes with a wooden spoon.

Return the pot of potatoes to the burner onmedium heat, add butter, 3/4 Tsp. salt and stir tocoat the potatoes. Add 2 Tbs of the potato waterkept previously, stir in the parsley and season withsalt and pepper to taste.

Chapter 8 - Poultry


8.0. Poultry

8.1. Chicken cacciatore

Sheri Morales incredible Chicken Cacciatore.

8.1.1. Ingredients.

8.1.2. PreparationBoil the chicken thighs for 20 minutes, drain,

remove the skin and pat dry, leave the bones in.In a large saute pan cook garlic and onions in

olive oil. Once the garlic and onions are goldenbrown add the tomatoes, chicken and spices andsimmer for one hour.

Ingredients


Abodo spice 2 Tsp

Backing soda 2 pinches

Bay leaves 2 whole

Chicken thighs (bone in)

18

Fresh basil (chopped)

1/2 Cup

Fresh ground pep-per

1 Tsp

Garlic cloves (smashed)

8

Kosher salt 1 + 1 Tbs + Tsp

Medium onion (diced)

1

Olive oil 1/4 Cup

Oregano 1 Tsp

Sugar 1 Tbs

Tomatoes - crushed peeled italian plum tomatoes (Rienzi available at Stop and Shop works well) - 28-once cans

2

Tomatoes - whole - 28-once cans

2

Chapter 8 - Poultry


8.2. Roast turkey

Contributed by Scott Jones. This recipe is acombination of recipes from Fine Cooking and afew tricks I added. This recipe includes soaking theturkey in brine and basting with sage butter. Thebrine soaking is easy to do and adds a lot of juicesand flavor to the turkey.

8.2.1. Preparing the brineI would suggest preparing the brine two days

ahead, you then chill the brine and the next day youbegin soaking the turkey.

To prepare the brine, into 2 quarts of coolwater you add 1 cup kosher salt and 1/4 cup sugar.Heat the water until the salt and sugar dissolve,remove from heat. Stir in 2 more quarts of waterand put the brine in the refrigerator to chill.

8.2.2. Soaking the turkeyRemove the giblets and neck from the turkey

and wash the bird well under cool water. Place in alarge roasting bag and pour in the brine. Place thebag inside a large roasting pan to catch any leaks (it

will leak). Put the bird in the refrigerator and allowto soak overnight.

8.2.3. Preparing the sage butterMelt 1/2 cup unsalted butter in a small pan.

Add 2 tablespoons on chopped fresh sage, 1/4 tea-spoon of kosher salt, 1/4 teaspoon freshly groundback pepper and 1/4 teaspoon of poultry seasoning.Mix together.

8.2.4. Roasting the turkeyRemove the turkey from the brine, rinse off

and pat dry with paper towel. Stuff the bird ifdesired. Baste the bird with the sage butter andplace in a large roasting pan. I prefer to use a roast-ing pan with a cover (see below). Preheat the ovento 350o. Place the turkey in the uncovered roastingpan in the oven. Baste the turkey every 1/2 hourinitially with sage butter and later with drippings inthe bottom of the pan. Turn the pan every hour toinsure the turkey browns evenly. Once the turkey isbrowned cover the roasting pan and continue tocook the turkey until an internal temperature of180oF is reached on a meat thermometer insertedinto the thigh of the bird.

Approximate roasting times (USDA):UNSTUFFED 8 to 12 pounds................2-3/4 to 3 hours 12 to 14 pounds...............3 to 3-3/4 hours 14 to 18 pounds...............3-3/4 to 4-1/4 hours 18 to 20 pounds...............4-1/4 to 4-1/2 hours 20 to 24 pounds...............4-1/2 to 5 hours STUFFED 8 to 12 pounds................3 to 3-1/2 hours 12 to 14 pounds...............3-1/2 to 4 hours 14 to 18 pounds...............4 to 4-1/4 hours 18 to 20 pounds...............4-1/4 to 4-3/4 hours 20 to 24 pounds...............4-3/4 to 5-1/4 hours

Ingredients


Black pepper (freshly ground)

1/4 tsp

Fresh sage (chopped) 2 tbsp

Fresh turkey 1

Kosher salt 1-1/4 cup

Poultry seasoning 1/4 tsp

Sugar 1/4 cup

Unsalted butter 1/2 cup

Chapter 9 - Salads


9.0. Salads

9.1. Broccoli and grape salad

Contributed by Carolee Adams.

9.1.1. Ingredients

9.1.2. PreparationCut grapes in half, cut broccoli up into small

pieces, chop celery and onions. Mix broccoli,grapes, bacon, onion, celery and almonds togetherin a large bowl. For the dressing, mix mayonnaise,sugar and vinegar together. Add the dressing to thesalad and toss to mix. Drain liquid to desired con-sistnecy. Chill overnight and serve.

9.2. Macaroni saladContributed by Lee B.

9.2.1. Ingredients

9.2.2. PreparationBoil the macaroni, drain and rinse with cold

water. Dice pepper, onion and celery very smalland add to macaroni. Cut up spam into small cubesand add to the macaroni. Add green olive and mix.Add just enough mayonnaise to the macaroni tomake it moist and add slat and pepper to taste.Chill and serve.

Ingredients


Almonds (slivered) 3/4 cup

Bacon bits 4 Tbls

Broccoli (fresh) 4 cups

Celery (chopped) 1 cup

Grapes (green) 2 cups

Grapes (red) 2 cup

Mayonnaise 1 cup

Onions (green) 1/2 cup

Sugar 1 cup

Vinegar 2 Tbls

Ingredients


Celery stalks 2 stalks

Elbow macaroni 1 box

Green olives (sliced) 1 small jar

Green pepper 1 small

Mayonnaise to taste

Onion 1/2 small

Pepper to taste

Salt to taste

Spam 1/2 can

Chapter 9 - Salads


9.3. Pasta salad

Scott Jones’ quick and easy pasta salad.

9.3.1. Ingredients

9.3.2. PreparationCook the Pasta, drain and place in a large bowl.

Break up the Broccoli into small pieces and cook.Add broccoli to pasta. Chopped up the tomatoesand add to the pasta. Drain and slice the olives, addto the pasta. Pour in italian dressing, mix well andchill.

9.4. Potato salad

Linda Boragine’s amazing potato salad.

9.4.1. Ingredients

9.4.2. PreparationCook 4lbs of baby red potatoes until fork ten-

der with the skin on. Drain and chop up into 3/8”cubes. Cook 12 strips of bacon, drain and chop upfine. Hard boil 12 eggs, shell the eggs and chop upinto 3/8” cubes (to hard boil the eggs out in a saucepan, cover with water, bring to a boil, turn off heatand let sit covered for 12 minutes, then rinse withcold water). Mix together the potatoes, bacon andeggs in a large bowl.

In a smaller bowl make the dressing by mixingtogether 1-1/3 cups mayonnaise, 2/3 cups sourcream, 1 Tsp of salt, pepper to taste and one jar ofHoward’s pickle lily.

Put the dressing on the potatoes, bacon andeggs and mix well.

Optionally you may add celery and onions.

Ingredients


Black olives 1 cans

Broccoli 2 bunches

Colored Rotini Pasta 1 lbs

Tomatoes 3 medium

Zesty Italian Dress-ing

1 medium bottle

Ingredients


Baby Red Potatoes 4 lbs

Bacon 12 strips

Eggs 12

Mayonnaise 1-1/3 cups

Howard’s pickle Lily 1 jar

Salt 1 Tsp

Sour cream 2/3 cups

Chapter 9 - Salads


9.5. Spinach salad

Contributed by Susan Vincent.

9.5.1. Ingredients

9.5.2. PreparationToast pecans in toaster oven for approximately

2 minutes per side, drizzle with butter and toss in acinnamon and sugar mixture, let dry. Toss togetherwith other ingredients and then dress with rasp-berry vinaigrette.

Ingredients


Dried cranberries 1 can

Mandarin oranges 1 can

Mixed greens 1 bag

Stilton cheese 3/4 cup

Toasted pecans 3/4 cup

Chapter 9 - Salads


Chapter 10 - Sauces


10.0. Sauces

10.1. Hollandaise sauce

10.1.1. Ingredients

10.1.2. PreparationFill the bottom half of a double boiler with

water and heat up hot but not boiling.In the top of the double boiler combine the

eggs and water and beat with a wire wisk untilfluffy.

Add the butter a few teaspoons at a time beat-ing continually.

Add salt and lemon juice and beat until thisand creamy.

Serve as is or chilled.

10.2. Marinara sauceEasy homemade marinara sauce with great fla-

vor, great over pasta! I make up big batches andfreeze it.

10.2.1. Ingredients

10.2.2. PreparationIn a large saucepan heat the oil over medium

heat. Mince the garlic and cook until goldenbrown, about 2 minutes. Add the tomatoes, sugarand salt. Bring to a boil, reduce heat and simmerfor 45 minutes to one hour stirring occasionally.Chop the fresh basil and add along with, pepperand oregano.

Ingredients


Cold water 1 Tbsp.

Egg yolks 3

Lemon juice 1/2 Tsp.

Soft butter 1/2 cup

Salt 1/4 Tsp.

Ingredients


Basil - fresh 1/4 cup

Garlic 6 cloves

Kosher salt 2 + 2 Tbsp. + Tsp.

Olive oil 1/2 cups

Oregano 1/2 Tsp.

Pepper 1 Tsp.

Sugar 2 Tsp

Tomatoes - crushed peeled italian plum tomatoes (Rienzi avail-able at Stop and Shop works well)

3 28 oz cans

Chapter 10 - Sauces


Chapter 11 - Seafood


11.0. Seafood

11.1. Grilled haddock

11.1.1. Ingredients

11.1.2. PreparationBuy the haddock with the skin still on one side.

It helps keep the fish together on the grill.Mix together the lemon juice, garlic and grated

lemon peel in a large plastic bag. Add the fish andturn to coat. Refrigerate for 30 to 60 minutes.

Remove the fish from the bag, brush the fishwith olive oil and add slat and pepper to taste.

Cook on the grill at medium to high heat froapproximately 8 minutes turning the fish overonce.

11.2. Grilled shrimp

11.2.1. Ingredients

11.2.2. PreparationMix together all ingredients, cover and refrig-

erate for 30 to 60 minutes.Put the shrimp onto skewers. Cook on the grill over medium heat for

approximately 4 minutes per side (the shrimpshould turn opaque).

Ingredients


Garlic (minced) 2 Cloves

Haddock 3 Pieces

Lemon juice 1/2 Cup

Lemon peel (grated) 2 Tsp

Olive oil

Pepper

Sea Salt

Ingredients


Basil (chopped) 2 Tbs

Cayenne pepper 1/4 Tsp

Garlic 3 Cloves

Olive Oil 1/3 Cup

Red wine vinegar 2 Tbs

Salt - kosher 1/2 Tsp

Shrimp (peeled and deveined)

2 lbs

Tomato sauce 1/4 Cup

Chapter 11 - Seafood


Chapter 12 - Soups


12.0. Soups

12.1. Italian wedding soup

A hearty version of the Italian Classic.

12.1.1. Ingredients

Notes: 1 lb. of meatball mix refers to 1/3 poundeach of the three ground meats. For a classic Italianwedding soup use 1/2 cup of orzo pasta. I prefer aheartier soup and use 1lb of ditalini pasta.

12.1.2. PreparationInto a large pot add water, chopped celery,

chopped onion, dried parsley, pepper, garlic pow-der and dried parsley. Add whole chicken and boil

for 2-1/2 hours. While the chicken is boiling pre-pare the meatball mix, roll into small balls usingapproximately 1Tbs of mix per meatball. Brownthe meatballs using the method described in chap-ter 3 except only about 3 minutes per side will berequired for browning and less oil.

Once the chicken is done cooking, remove thechicken from the broth, set the broth aside. removethe skin and bones from the chicken, shred thechicken with a fork and add the chicken back to thebroth. Add the pasta to the broth, bring back to aboil and cook the pasta until tender.

While the pasta is cooking wash and shred theescarole and cook until tender in boiling water.Once the pasta is done cooking drain the escaroleand add to the soup, also add the cooked meatballs.The soup is now ready to serve.

12.2. Leek soup

Contributed by Doug Baird. A spicy and fla-vorful soup.

Ingredients


Chopped celery 1 Cup

Chopped onion 1 Cup

Ditalini pasta 1 lb.

Dried parsley 1-1/2 Tbs

Escarole 1 Head

Fresh ground pepper 1/4 Tsp

Garlic powder 1-1/2 Tbs

Kosher salt 3 Tbs

Meatball mix from chapter 3

1 lb.

Water 5 Qts

Whole chicken 1 3-4lbs.

Chapter 12 - Soups


12.2.1. Ingredients

12.2.2. PreparationSplit and desand leeks, cut bermuda onion into

thumb size pieces, cut shallots into slices andsaute’ all three together with 3tbsp of olive oil untiltranslucent.

In a stock pot - add chicken stock, green onionscut into 3/8” pieces, potatoes cut into small pieces,curry, salt and pepper, add saute’. Simmer for 1-1/2 hours.

Use a hand blender to macerate and puree.Taste and season again as desired.Just before serving add cream and reheat but

do not boil. Five minutes before serving add scal-lions to hot soup to soften.

Serve in bowls with a dollop of sour cream andtopped with a bam of chives.

Ingredients


Bermuda onion 1 large

Black pepper 6 grinds

Chicken stock 1 qt.

Chives 1 bunch

Cream (medium) 1 pt.

Curry (hot madras) 4 tbsp

Green onions (scal-lions)

8

Leeks 8

Olive oil (extra virgin) 3 tbsp

Red bliss potatoes 4 medium

Salt 2 tsp

Shallots 4

Sour cream 1 pt.

Chapter 13 - Vegatables


13.0. Vegetables

13.1. Glazed carrots

13.1.1. Ingredients

13.1.2. PreparationPeel the carrots. In a sauce pan with about 1

inch of water cook the carrots until crisp-tender.Drain.

In a 12” skillet combine the other ingredients,cook over medium heat stirring occasionally untilbubbling.

Stir in the carrots and cook over low heat forabout 5 minutes until the carrots are glazed andhot.

13.2. Green beans amandine

13.2.1. Ingredients

13.2.2. PreparationCook almonds in butter until golden.Cook the green beans until tender-crisp and

drain. Adds almonds and lemon juice to the green

beans and mix together.

Ingredients


Butter 3 Tbsp.

Brown sugar 1/3 cup

Ginger 1 Tsp.

Large Carrots 12

Orange peel (grated) 1/2 Tsp

Salt 1/2 Tsp

Ingredients


Green beans 1 lb.

Lemon juice 1 Tsp

Melted butter 2 Tbs

Slivered almonds 2 Tbs



13.3. Grilled asparagus

The grilling really brings out the flavor of theasparagus and the charring from the grill addsanother dimension to the flavor.

13.3.1. Ingredients

13.3.2. PreparationYou start by blanching the fresh asparagus to

insure it cooks evenly. Bring a pot of water to aroiling boil, add the asparagus and after 60 secondsremove the asparagus and allow it to dry.

In a flat baking pan pour in enough olive oil tolightly cover the bottom of the pan. Sprinkle inkosher salt. Roll the asparagus in olive oil.

Cook the asparagus on a grill cooking eachside until char marks form from the grill.

Asparagus on the grill.

Serve as is or with a hollandaise or cold may-onnaise sauce. If serving with sauce you may wantto skip the salt.

Ingredients


Fresh asparagus

Kosher salt

Olive oil



13.4. Grilled vegetables

13.4.1. Ingredients

13.4.2. PreparationPeel the potatoes and boil them for 15 minutes.

The potatoes don’t cook much on the grill so youwant them close to done. After cooking slice up thepotatoes into chunks and add them to a large bowl.Peel and slice up the onions and add them to thebowl. Cut up the zucchini and peppers and addthem to the bowl. In a small bowl combine olive oiland spices. Peel and mince the garlic and add it tothe small bowl. Pour the contents of the small bowlinto the large bowl and toss the contents to coat thevegetables. Cook the vegetables on a grill. I use astainless steel basket to keep the vegetables fromfalling through. Once they are cooked about halfway cut up the tomatoes and stir into the mix. Cookuntil all the vegetables are tender.

This dish can be made with or without thepotatoes.

13.5. Roasted carrots with shallots, olives & gremolata

A delicious carrot dish that goes well withmeats and poultry.

13.5.1. Ingredients

13.5.2. PreparationPosition a rack in the center of an oven and

heat up to 450oF. Take the lemon and with a zester create 2 Tbs

of lemon zest, mix with parsley and garlic in asmall bowl and cover with plastic wrap. This mixis called gremolata.

Pit and slice the olives, set aside.

Ingredients


Basil 1 Tbs

Garlic powder 1 Tbs

Olive oil 1/2 cup

Onions 2

Oregano 2 Tbs

Peppers (mixed green, yellow and red)

4

Potatoes 4

Tomatoes 4

Zucchini 2

Ingredients


Black pepper - freshly ground

Fresh flat leaf parsley - finely chopped

1/2 cup

Garlic - minced 1 Tsp.

Kosher salt 1 Tsp.

Lemon 1 medium

Medium carrots 2 lbs.

Oil cured olives 1/4 cup

Olive oil 1/3 cup

Shallots 4 medium

Tyme leave 1 Tbs.



Peel the carrots and quarter them lengthwise.Spread out the carrots on a large baking pan. Tosswith shallots, tyme, olive oil and pepper. Spreadout the carrots so they form a single layer. Roastthe carrots until they just start to brow, about 20 to30 minutes.

remove the carrots from the oven, toss in olivesand gremolata.

Documents

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