Category Archives: tastes scrumptious

mom’s biscuits

 

  • 2 cup flour
  • 4 t baking powder
  • 1/2 t salt
  • 1/2 t cream of tarter
  • 2 t sugar
  • 1/2 cup shortening
  • 2/3 cup milk or cream

Mix dry ingredients together. Cut in shortening until coarse crumbs. Stir in milk all at once. Knead for 30 sec-
onds (as little as possible). Roll out, cut.

Can brush melted butter on tops before baking.

Bake 450 ° for 10-12 minutes.

from Weasel Cooks 2007

Ground Pork Yumminess

Not sure what to call this – it’s yummy, though that’s for sure!!

Combine pork with

diced red onion
chopped green onion or shallots
sliced ginger and garlic
chili
fish sauce
ground white pepper
egg

Stuff in bitter gourd or roll in Asian cabbage or kale (e.g., bok choy, others with mid-rib removed from each leaf); steam.

Found in a comment on ChowHound: http://chowhound.chow.com/topics/362171#2209115

Mac’s Macaroni & Cheese

Cabot recipe!

This time-honored recipe comes from one of our favorite Cabot employees. It’s got a generous portion of tangy cheddar, a golden crumb topping, and a hint of cayenne and mustard.

2 cups small elbow macaroni
3 tablespoons Cabot Salted Butter
3 tablespoons all-purpose flour
1/4 teaspoon dry mustard
Pinch ground red pepper (cayenne)
1 dash Worcestershire sauce
2 cups whole milk, heated
4 cups grated Cabot Sharp Cheddar (about 16 ounces), divided
1/2 cup buttered bread crumbs
Continue reading Mac’s Macaroni & Cheese

Poohanpiglet Pancakes

(Yield: about 16 small pancakes, using 2 T of batter)

  • 1 cup all-purpose flour
  • 1 t baking soda
  • 1/2 t salt
  • 1 T sugar
  • 1 cup sour cream or milk or
    • 1/2 cup sour cream and
    • 1/2 cup sweet milk
  • 2 eggs
  • 2 T shortening, margarine, or butter
  • 1/2 cup fresh or canned wild blueberries, drained (optional)

Rub your pancake griddle or frying pan with the cut half of a turnip, or grease it with a little shortening or margarine. If you use butter, use half butter and half shortening or margarine.

Sift together in to a bowl the four, baking soda, slat, and sugar.

Melt the shortening and set aside to cool.

Stir in the sour cream or mile, or the mixture of sour cream and milk, beaten with the eggs.

Add the shortening.

Beat the mixture until smooth, by hand or in an electric mixer.

If you like small thin pancakes, add a very little more milk or water.

Pour 1 T of the batter onto the hot griddle as a test pancake to see if the driddle is the right heat. Bubbles wshould appear in less than a minute. When the pancake bubbles all over, flip it and brown the u nderside. Peek under it by lifing one edge of the pancake with a spatula to see if it is brown. Adjust the heat under the griddle, so that the panacakes come out golden.

Serve with any of the honey sauces, honey butter, plain honey, or syrup.

Try the pancakes with different kinds of honey.

From the Pooh Cookbook by Virginia H. Ellison, 1969

Lemon-Garlic Vinaigrette

A light, lemony vinaigrette that is perfect or spring greens.

  • 2 T lemon juice
  • 1/2 t grated lemon peel
  • 2 T extra-virgin olive oil
  • 1 t white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon mint, chopped
  • 1 T fresh parsley, finely chopped

Combine all the ingredients and serve immediately. Makes a lively spring salad with mixed bitter greens.

Serving Idea

To liven things ups, tey adding 1/3 cupe chilled cooked peas, 8-10 marnated artichoke hearts, and 2-3 red, spicy radishes, sliced.

– from Vegetarian Goddess by Kari Allrich, 2000 p.39

Fettuccine with Asparagus and Lemon

This lovely spring pasta features tender young asparagus spears (thought to be an aphrodisiac!) and a light lemony sauce on a bed of fettuccine.

Ingredients

  • 1 pound Italian fettuccine
  • 3 T extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 cups tender asparagus spears, tough ends removed
  • 2 T capers, rinsed
  • 2 T lemon juice
  • 2 T dry white wine
  • 1 t grated lemon peel
  • 1/2 cup soy or dairy cream
  • 1/4 cup grated Asiago or Pecorino cheese
  • White pepper, freshly ground
  • 2 T chopped fresh parsley

Continue reading Fettuccine with Asparagus and Lemon

Gingerbread Cookies with Juniper Berry Glaze

yield: Makes about 64 cookies

Juniper berries add a wintery, almost piney flavor. They’re available in the spice section of many supermarkets and online from deandeluca.com

Ingredients

Cookies

  • 2 1/4 cups unbleached all purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup (packed) golden brown sugar
  • 1/4 cup mild-flavored (light) molasses

Glaze and decoration

  • 3/4 cup half and half
  • 1/3 cup (1 ounce) juniper berries, lightly crushed
  • 1 pound powdered sugar
  • Assorted decorations (colored sugars, nonpareils, and dragées)

Preparation
For cookies:
Whisk first 6 ingredients in medium bowl. Beat butter and sugar in large bowl until fluffy. Beat in molasses. Beat in dry ingredients. Gather dough; divide into 4 pieces. Shape into disks. Wrap; chill at least 2 hours and up to 2 days.

Preheat oven to 350°F. Line 2 baking sheets with parchment. Roll out 1 dough disk to 1/8-inch thickness. Using 3 1/2-inch cutter, cut out cookies. Transfer to sheet. Gather scraps; chill.

Bake cookies until almost firm in center, 12 minutes. Cool on sheets 2 minutes, then cool on racks. Repeat, using all dough. Store airtight at room temperature up to 3 days or freeze up to 2 weeks.

For glaze and decoration:
Bring first 2 ingredients to simmer. Cover; chill 5 hours. Strain. Place powdered sugar in bowl. Whisk in half and half by spoonfuls until glaze is spreadable. Frost cookies; decorate. Let stand until glaze sets. Store between sheets of waxed paper in airtight container at room temperature up to 3 days.

Walnut-Date Torte

Serves 8
Active time:30 min
Start to finish:1 1/2 hr

Ingredients of Sephardic cooking—dates, cardamom, and orange zest—bring a mosaic of Mediterranean scents and textures to the Passover table. The cake has a coarse crumb yet is incredibly moist and chewy, thanks to the dates.

1/4 cup boiling-hot water
1 1/2 cups pitted dates (1/2 lb), finely chopped
1 1/2 cups walnuts (5 oz), toasted and cooled
3/4 cup sugar, divided
2/3 cup matzo meal
1 tablespoon grated orange zest
1/2 teaspoon ground cardamom
1/4 teaspoon salt
4 large eggs, separated, at room temperature 30 minutes

Garnish: Passover powdered sugar

Preheat oven to 350°F with rack in middle. Generously grease a 9- by 2-inch round cake pan with softened butter or vegetable oil and dust with some matzo meal, knocking out excess. Pour hot water over dates in a large bowl and let stand 15 minutes to soften. Pulse walnuts in a food processor until chopped, then add 1/4 cup sugar and pulse until nuts are finely ground. Add matzo meal (2/3 cup), zest, cardamom, and salt and pulse until combined.

Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/2 cup sugar in a slow stream, beating until whites hold stiff glossy peaks.

Whisk yolks into date mixture. Fold one third of yolk mixture into whites, then fold in remaining yolk mixture gently but thoroughly. Fold all of nut mixture into batter.

Spoon batter into cake pan and bake until golden and springy to the touch and cake just begins to pull away from side of pan, 35 to 40 minutes. Cool in pan on a rack 30 minutes, then invert onto rack and cool completely.

Cooks’ note: Cake can be made 2 days ahead and kept, in a sealed bag or wrapped tightly in plastic wrap, at room temperature.

Recipe by Melissa Roberts

Apple & Fennel Roasted Pork Tenderloin

Roasted apples, fennel and red onion are the perfect foil to roasted pork tenderloin. Make it a meal: Stir sauteed broccoli rabe into quick-cooking barley to serve alongside.

Makes 4 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

2 large sweet-tart apples, such as Fuji or Braeburn, sliced
1 large bulb fennel, trimmed, cored and thinly sliced, plus 1 tablespoon chopped fronds for garnish
1 large red onion, sliced
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound pork tenderloin, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons cider vinegar

Continue reading Apple & Fennel Roasted Pork Tenderloin