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diff --git a/cookbook.tex b/cookbook.tex index f33fa66..8c33bf3 100644 --- a/cookbook.tex +++ b/cookbook.tex @@ -17,6 +17,24 @@ keepaspectratio]{cover.jpg}% \shipout\null \shipout\null +\begin{centering} + \null + \vfill + Cooking at 827 + \vfill + by\\ + David Craig Thompson \\ + Nancy Jean Thompson \\ + Blaise Jonathan Thompson \\ + \vfill + 827 Brown St. \\ + Iowa City, IA, 52245 \\ + USA \\ + \vfill + \today + \vfill +\end{centering} + \singlespacing \renewcommand{\baselinestretch}{0.5}\normalsize \tableofcontents @@ -39,10 +57,10 @@ keepaspectratio]{cover.jpg}% \item 2 large eggplants \item 1 green pepper \item 2 medium onions - \item 1/4 c chopped parsley + \item $\frac{1}{4}$ cup chopped parsley \item 1 tomato - \item ½ c olive oil - \item ¼ t basil + \item $\frac{1}{2}$ cup olive oil + \item $\frac{1}{2}$ teaspoon basil \item 1 can tomato sauce \item Salt, pepper, garlic to taste \end{itemize} @@ -82,7 +100,7 @@ Serves four. \item 2 cucumbers \item 3 cups madzoon \item 1 clove garlic, crushed - \item 1/4 teaspoon salt + \item $\frac{1}{4}$ teaspoon salt \item 1 tablespoon crushed mint \item 1 cup cold water \end{itemize} @@ -119,7 +137,7 @@ Cool until stiff. \clearpage \vspace*{\fill} -\includegraphics[width=\textwidth]{example-image-a} +\includegraphics[width=\textwidth]{rickie-wiepske-salad-dressing.png} \vfill \clearpage @@ -155,14 +173,14 @@ Best served with butter lettuce \emph{Seen on Chef John YouTube channel, loved.} \begin{itemize} - \item ¼ cup salad oil + \item $\frac{1}{4}$ cup salad oil \item 4 cups diced, uncooked potatoes - \item ¼ cup tomato pulp - \item ½ cup water - \item 1 1/2t salt (could be reduced) - \item 1 t paprika or white pepper - \item 1 entire garlic (could be reduced to 1-2 cloves) - \item 1 bunch parsley or 1T dried parsley Could also use ¼ cup green onions instead of any garlic or parsley + \item $\frac{1}{4}$ cup tomato pulp + \item $\frac{1}{2}$ cup water + \item $1\frac{1}{2}$ tablespoon salt (could be reduced) + \item 1 tablesppon paprika or white pepper + \item 1 entire garlic + \item 1 bunch parsley \end{itemize} Mix the above ingredients in the order given @@ -224,41 +242,60 @@ Check at 15 min and stir slightly. \vfill \clearpage -\section{Beets} +\section{Beet Root} \emph{Nancy's favorite vegetable.} -Beet green recipe (from harvesting to eating) -Entire beet preparation - -Cut the root part from the green part leaving 2 inches on the roots. Do not remove the other parts of the root. -Wash the roots and put them in a bag in the refrigerator- eat within 7-10 days of picking -Beet top preparation -Rinse in cold water -Drain -Rinse again -Cut into bite sized pieces (2 inches- removing stems which are heavy) -Put into a bag and store in refrigerator until use- should not be longer than two days from picking -Beet top cooking -Cook one or two pieces of bacon on medium heat until brown -Add ½ onion- chopped (I used red) cook 5-7 min on medium heat until onion is tender -Add 1 clove of garlic -Add ¾ cup of water -Add 1 T sugar -Add small dash red pepper flakes -Bring to boil -Add beet greens- stirring to coat with other ingredients (can add fresh chard as well) -Cover and cook 5-15 min on medium heat -Add 3 T vinegar -SERVE -Beet root cooking -Leave the beets whole with 2 inches of stems at the top and root ends at the bottom. This prevents the red color from seeping out into the water [and all over the place too!]. +Leave the beets whole with 2 inches of stems at the top and root ends at the bottom. +This prevents the red color from seeping out into the water. Place in a saucepan covered with salted water to taste (with at least 1 tsp of vinegar). -Boil until tender [usually, 30-45 minutes, depending on the size of the beets]. Boiling can take up to 60 minutes for larger beets. -Drain and run cold water over beets. The skins will slip right off with the root ends, but make sure you wear kitchen gloves so your hands don't turn red. + +Boil until tender (usually, 30-45 minutes, depending on the size of the beets). +Boiling can take up to 60 minutes for larger beets. + +Drain and run cold water over beets. +The skins will slip right off with the root ends, but make sure you wear kitchen gloves so your hands don't turn red. + Could season with salt, pepper, lemon juice, butter, vinegar, oil + To serve, you can add melted butter, salt and pepper, basil, savory, caraway seeds or sprinkle with minced chives or parsley, lemon juice, vinegar, oil +\clearpage +\vspace*{\fill} +\includegraphics[width=\textwidth]{example-image-a} +\vfill + +\clearpage +\section{Beet Greens} + +\begin{itemize} + \item beet greens + \item two pieces bacon + \item $\frac{1}{2}$ red onion, chopped + \item 1 clove garlic + \item $\frac{3}{4}$ cup water + \item 1 tablespoon sugar + \item red pepper flakes to taste + \item 3 tablespoon vinegar +\end{itemize} + +Rinse in cold water. +Drain. +Rinse again. +Cut into bite sized pieces (2 inches- removing stems which are heavy). + +Put into a bag and store in refrigerator until use- should not be longer than two days from picking. + +Cook bacon on medium heat until brown. +Add onion, cook 5 to 7 minutes until tender. +Add garlic, water, sugar, red pepper. +Bring to boil. + +Add greens, stirring. +Cover and cook 5 to 15 minutes on medium heat. + +Add vinegar. +Serve warm. \clearpage \vspace*{\fill} @@ -341,7 +378,36 @@ Cook 7-20 min \vfill \clearpage -\section{Boreg} +\section{Beoreg} + +\begin{itemize} + \item 6 pounds Jack cheese, grated + \item $\frac{3}{4}$ cup parsley, finely chopped + \item 4 large eggs, beaten + \item 2 pounds filo dough + \item 1 pound butter, melted +\end{itemize} + +Mix cheese, parsley and eggs together. + +Open package of Filo dough, unroll, lay flat on a towel. +Cover unused portion with slightly dampened towel. + +There are many ways to fold it. +The following is just one way. +Place one sheet of dough on a board and surface with butter using a soft pastry brush. +Obtain $1/2$ of a second sheet of dough and lay it on top of the lower part of the buttered dough. +Pick up edge of the buttered dough farthest away and fold it toward you covering the top of the lower double sheets of dough. +Put $1/3$ cup cheese mixture in the center of the dough sheet. +Cover the filling by folding the dough from both sides, layering and overlapping as you fold. +Starting at the bottom edge closest to you, fold end of dough up and over, then fold the opposite end under the pocket of cheese. +Butter the ends to seal the dough. +Butter the top lightly. + +Place Beoreg on a lightly greased cookie sheet. +Preheat oven to 350 degrees. +Bake 20 minutes or until the Beoregs are puffy and a light golden in color. +Serve warm. \chapter{Main} @@ -389,14 +455,6 @@ Cook 7-20 min \clearpage \vspace*{\fill} -\includegraphics[width=\textwidth]{example-image-a} -\vfill - -\clearpage -\section{David's Quiche} - -\clearpage -\vspace*{\fill} \includegraphics[width=\textwidth]{./shish-ka-bob.png} \vfill @@ -535,7 +593,7 @@ Cool 15 minutes before serving. \clearpage -\section{Ruben} +\section{Ruben Sandwich} \begin{itemize} \item Rye or marble rye bread @@ -572,15 +630,15 @@ Assemble and butter outside of bread, grill. Use up as much as possible from what is in the refrigerator and modify recipe to accommodate them. Plan the use of the eggplant well- you need to have the two layers of eggplant without too much overlapping or spaces. Use the size and number of pans which will accommodate number of eggplant slices. Slice the eggplant (s). Divide in half. Decide what size and number of pans will accommodate half of the eggplant slices. If you use more than one pan, you may need more stewed tomatoes and tomato sauce. -Brown meat in olive oil S and P - -Slice onions and green pepper. Slice eggplant quite thin (1/4 inch thick). Saute onions and green pepper- S and P - +Brown meat in olive oil S and P. +Slice onions and green pepper. +Slice eggplant quite thin (1/4 inch thick). +Saute onions and green pepper- S and P. Layer in oiled pan which is deep enough to accommodate the layers and small enough to assure that the eggplant slices are not too far apart -Cover with foil Cook 350 degrees for 2 HRS or longer - -Remove foil. Cook 10 min to crisp top. +Cover with foil Cook 350 degrees for 2 HRS or longer. +Remove foil. +Cook 10 min to crisp top. Serve with yogurt, pilaf, salad @@ -690,7 +748,7 @@ Combine everything together in one pot. \clearpage -\section{Fasulia (String Bean Stew)} +\section{Fassoulia (String Bean Stew)} \emph{According to an Armenian children’s song, this meal was to be served on Mondays.} @@ -781,18 +839,9 @@ Cook in bottom of large pan on stovetop. \clearpage -\section{Bourguignon} - -\clearpage -\vspace*{\fill} -\includegraphics[width=\textwidth]{example-image-a} -\vfill - -\clearpage - \section{Tanzanian pea and coconut soup} -\emph{David and Nancy fell in love with this recipe from XXXX cookbook.} +\emph{David and Nancy fell in love with this recipe from a strange cookbook: ``Bean by Bean by Crescent Dragonwagon''.} \begin{itemize} \item 2 cans black eyed peas @@ -880,7 +929,7 @@ This dish is traditionally served with plain yogurt, pilaf and a lettuce salad \section{Tuna Supreme} -\emph{From Valeda. Often served for lunch while Susie, David, and Linda stayed with Valeda during summer school break.} +\emph{From Veleda. Often served for lunch while Susie, David, and Linda stayed with Valeda during summer school break.} \begin{itemize} \item 2 cups rice @@ -899,7 +948,7 @@ Blaise's variation: don't add peas and carrots until finished heating, stir and \clearpage \vspace*{\fill} -\includegraphics[width=\textwidth]{example-image-a} +\includegraphics[width=\textwidth]{sag-paneer.png} \vfill \clearpage @@ -1036,6 +1085,26 @@ Bake 350 deg F for 45 minutes. \section{Grandma's Lamb Stew} + Ingredients + 2 lbs end of lamb shoulder with bone + 2 onions- sliced + 2/3 carrots + 4 potatoes + Salt + Pepper + Tomato sauce- one small can + 1 green pepper +4 T olive oil + + Directions + Boil lamb until fat comes off easily + Cook lamb in pot with no water for 10 min + Add onions, carrots, potatoes, salt and pepper, 4 T olive oil + Cook 10-20 min + Add one small can of tomato sauce and 1 cut green pepper + Cook another 15 min + May need more cooking so keep checking until done + \chapter{Dessert} @@ -1102,13 +1171,42 @@ Can freeze \clearpage \vspace*{\fill} -\includegraphics[width=\textwidth]{example-image-a} +\includegraphics[width=\textwidth]{zhucchini-cake.png} \vfill \clearpage \section{Nancy's zucchini cake recipe} +INGREDIENTS + Cake: + 2 cups flour + 2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though) + 2 teaspoons baking soda + 1 teaspoon salt + 1/4 teaspoon baking powder + 3 eggs + 2 cups white, granulated sugar + 1 cup vegetable oil + 1 teaspoon vanilla extract + 1 teaspoon grated lemon zest (optional, my addition) + 2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring) + 1 cup chopped walnuts or pecans + 1/2 cup golden raisins (optional) + + Frosting: + 3 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended) + 1/4 cup butter, room temperature + 1 1/2 to 2 cups of powdered sugar + + METHOD + 1 Preheat oven to 350°F. Butter a 9x12 or 9x13 baking pan (I used a pyrex pan). + 2 In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside. + 3 In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins. + 4 Pour mixture into a 9x12 or 9x13 baking pan. Bake at 350°F for 40 to 45 minutes. (My grandmother's notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.) + 5 To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth. + Frost the cake and serve. Store covered with aluminum foil. + \clearpage \vspace*{\fill} \includegraphics[width=\textwidth]{./rhubarb-pie.jpg} @@ -1117,6 +1215,23 @@ Can freeze \clearpage \section{Rhubarb Pie} + Filling + 5 c sliced rhubarb + 1.25 c sugar + 5 T flour + ¼ t cinnamon + 1.5 T butter + + Dough- use ready made + + Directions + Mix the filling ingredients together + Put filling into the prepared dough + Dot with butter + Cook in oven at 400 for 45-55 minutes (in our oven, cook at 350 until done [60-70], check temperature regularly- divide 400/350; multiplying 50 x 1.14 = 57. min + Place pie on rack to cool before slicing + Serve with whipped cream- fresh or ready made + \clearpage \vspace*{\fill} \includegraphics[width=\textwidth]{example-image-a} @@ -1141,6 +1256,25 @@ Traditional apple pie with peeled and thinly sliced kiwi placed on top of apples \emph{David's grandmother Valeeda, who was overweight, joined weight watchers and lost a lot of weight. The family story is that this recipe came from weight watchers.} +Ingredients + 1 large package of unflavored gelatin- one note says not a lot and another note says forget the gelatin + 2 cups hot water + 2 cups cold water and pineapple juice mix + 1 8 oz package of cream cheese + 1 can crushed pineapple + ½ lb marshmallows + 2 packages of whipping cream + + Directions + + a. Dissolve gelatin in hot water and add cold water/pineapple juice mix + b. Cream room temperature cream cheese and add pineapple and marshmallows + c. Whip the whipping cream and fold into (b) + d. Place in pan + e. Cover with (a) before it solidifies + f. Refrigerate over night + + \clearpage \vspace*{\fill} \includegraphics[width=\textwidth]{example-image-a} @@ -1208,12 +1342,32 @@ Heat until sugar is dissolved. \clearpage \vspace*{\fill} -\includegraphics[width=\textwidth]{example-image-a} +\includegraphics[width=\textwidth]{spritz.png} \vfill \clearpage \section{Spritz Cookie} +\emph{A combination of recipes from Betty and Ingeborg.} + +Make dough + Beat together until no lumps + 1 cup butter – not melted- salted butter + ¾ cup sugar + 2 beaten egg yolks + 1 t almond or vanilla flavoring- can use almond flavoring or half and half + Cream above until smooth + Add 2 cups flour +Make into a ball using hands- make sure it is moist enough. Sometimes small eggs yield yolks which are too small. We added 1/8 cup water + + Shoot from a cookie press onto an ungreased cookie sheet +The larger gun works well. Put the pattern circle in the bottom. Put the dough inside the tube. Adjust the ratchet, trigger the lever and then pump once or twice to see the dough exude from the tube through the patterns + Cook + Preheat oven for 10 min. Achieve temp of 375 degrees + Cook for 5-10 min at 375 degrees + Put on rack to cool + + Let rest for one day to eat at their best \clearpage \vspace*{\fill} @@ -1223,7 +1377,35 @@ Heat until sugar is dissolved. \clearpage \section{Boorma} +\emph{Boorma means ``rolled'' in Armenian.} + +Ingredients + 1 lb Filo dough + 2 c rendered butter, melted + 3 c walnuts, chopped fine (can use pistachio instead) + ¼ c sugar + ½ t cinnamon +Directions + Combine nuts, cinnamon and ¼ c sugar + Unroll Filo dough and cover unused portion with lightly dampened towel + Place one sheet on a board and brush the top lightly with melted butter + Take a second sheet and place it on top of the first. Sprinkle about 2 T of the nut mixture over half of the sheet of dough closest to you + Place ½ inch dowel on the edge of dough with sprinkled nuts and roll loosely around the dowel until you have rolled the entire sheet + Rest the dough on your board with unsealed side down + Holding the dowel lightly at both ends, push dough together toward the center with hands, shirring pastry along the dowel until it is about 11 inches long. + Slide rolled dough onto a greased 11 ½ by 17 inch pan + Repeat until the baking pan is filled. Brown tops with butter. Bake at 300 degrees for 30 minutes or until lightly browned. Let cool + Cut each Boorma into 4 serving pieces. Pour warm syrup over cooled Boorma and serve. + +Boorma syrup +Ingredients + 1 ½ c water + 3 c sugar + 1T lemon juice + +Directions + Combine syrup ingredients and boil until completely dissolved. \clearpage \vspace*{\fill} @@ -1235,6 +1417,25 @@ Heat until sugar is dissolved. \emph{Reminds Nancy of lunch at Carson Pirie and Scott in Chicago.} +Ingredients + • 1 box super moist Yellow Cake mix I use Betty Crocker + • 1 small box butterscotch instant pudding mix + • 1 cup water + • 1/2 cup butter, melted + • 4 large eggs + • 2 (8-ounce) bags toffee bits, divided- we found 1 bag would have been enough) + • 1 tablespoon all-purpose flour + • 1 3/4 cups whipping cream + • 3 tablespoons packed brown sugar + Instructions + Preheat oven to 350 degrees and spray 2 9-inch cake pans with baking spray. (or you can butter and flour them.) + With an electric mixer, beat cake mix, pudding mix, water, melted butter, and eggs on low speed for 30 seconds. Increase to medium speed for 2 minutes. + In a small bowl, combine 3/4 cup toffee bits and flour. Add to batter and stir to combine. + Divide batter evenly between the two cake pans. Bake for 30 to 35 minutes. Cool 10 minutes in pans and then remove from pans and place on a cooling rack. + Beat whipping cream and brown sugar until thick and spreadable. + Place 1 cake layer on a cake stand or serving platter. Spread a little less than a cup of whipped cream on top. Sprinkle with 2/3 cup of toffee bits. + Place second cake layer on top. Cover top and sides with remaining whipped cream. + Press remaining toffee bits onto sides of cake and sprinkle a few on top. @@ -1306,7 +1507,7 @@ Liquid should be clear, indicating that no air has entered the jar. \clearpage \vspace*{\fill} -\includegraphics[width=\textwidth]{example-image-a} +\includegraphics[width=\textwidth]{madzoon.png} \vfill \clearpage @@ -1340,6 +1541,11 @@ Uncover, refrigerate, and enjoy! \section{David’s guacamole} +1 large ripe avocado- peeled and mashed with a fork + 1 t minced onion + ½ t lemon juice + Chilli or tobacco sauce + Mix well \clearpage \vspace*{\fill} @@ -1350,6 +1556,38 @@ Uncover, refrigerate, and enjoy! \section{Baba ganoush} +Baba ganoush (roasted eggplant dip) recipe- 6 servings +I included how to make tahini in this recipe. But most folks can probably buy it ready made, so you could delete this section. +YOU WILL NEED + 1. 2 medium eggplants (about 2 pounds or 900 grams) + 2. 1/4 cup (60 ml) tahini, use store bought or make at home + tahini recipe + Tahini Ingredients + Sesame seeds —hulled sesame seeds. Most often, we will lightly toast the seeds to bring out some of their natural nuttiness, but you can skip this step all together if you’d like. + Oil — To help the tahini turn into a creamy smooth paste, we add a few tablespoons of neutral-flavored oil. A variety of oils work, try avocado oil, light and fruity olive oil, vegetable oil, and grape seed oil. + Salt is an optional ingredient, + Process for Making Tahini + Step 1, Toast the sesame seeds. on the stovetop and not in the oven. Sesame seeds are tiny and so they burn very easily. + To toast the sesame seeds, I throw them into a wide, dry saucepan over medium-low heat then stir constantly with a spoon until the seeds darken ever so slightly in color and become fragrant. + Step 2, Process the sesame seeds until crumbly. When the sesame seeds have cooled, we throw them into the bowl of our food processor, shut the lid then process until a crumbly paste begins to form. + Step 3, Add oil and process into a smooth cream. To help the tahini turn into an extra smooth paste, we add a few tablespoons of neutral-flavored oil.You can eliminate some of the oil if you would like, but the tahini won’t be as smooth or pourable. To reach a similar consistency as store-bought, we’ve found 3 to 4 tablespoons of oil should do it. + After more processing, a few stops to scrape the bottom and sides of the bowl and a little more processing after that, the tahini is done. Extra smooth and ready to use in whatever recipe you like + 3. 1/4 cup (60 ml) lemon juice + 4. 2 to 3 garlic cloves, finely minced (see note) + 5. 1/4 teaspoon ground cumin + 6. 1/4 teaspoon fine sea salt + 7. 2 tablespoons chopped fresh parsley leaves + 8. 1 teaspoon olive oil, optional + +PROCESS FOR MAKING BABA GANOUSH + +Step 1: Broil whole eggplants to char the skins. This step lightly chars the outsides of the eggplant, which adds a smoky flavor. You can also char the skin of the eggplants using a grill or even a gas burner. + +Step 2: Switch the oven to bake and roast the eggplants until very soft. For the very best baba ganoush, the flesh of the eggplant needs to be very soft. Roasting time will vary based on how large the eggplants are. I simply roast until they look like they are caving in and a fork can very easily pierce through the flesh. + +Step 3: Combine tahini with lemon juice, garlic, spices, and olive oil. These are the remaining ingredients needed to make baba ganoush. I like to mix them together early on since the mixture improves in flavor over time. + +Step 4: Stir the roasted eggplant into the tahini mixture. I use a spoon to scoop out the soft flesh and then use a fork to mash it into the tahini and lemon juice mixture. I like some texture so I don’t use a food processor to make baba ganoush. A fork works perfectly fine! \clearpage @@ -1361,7 +1599,32 @@ Uncover, refrigerate, and enjoy! \section{Tahnabour} +\emph{A recipe from Betty. Great if you want to drink something with solids in it. Very good on a hot summers day.} - +Cooking the barley +1 c barley- wash in cold water +Add 1 ½ qt water +1T salt +Bring to boil, reduce to low rolling boil +Cook 45 min +Strain and wash +Add more water +1 chicken bullion cube +1 t accent +1 t powdered garlic +Bring to boil- until cooked + +Cooking the onions +In frying pan +¼ cup onions +½ cube butter +¼ cup parsley +Brown the above +Add 4T crushed dried min +Simmer + +Combine above with yogurt plus more parsley and butter +1 ½ chopped parsley- rest of butter +3 units yogurt to 1 unit barley (3 cups yogurt) \end{document} |