Tomato Basil Tart

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Tomato, Basil, Cheese Tart - watch video

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Slice 2 fresh, garden tomatoes and put on a sheet lined with paper towels. Sprinkle with salt and set aside.

In a tart pan, line with pie crust (either home made or store bought). Line the pie shell with foil and bake at 450 for 5 minutes. Remove foil and bake another 8 minutes. Remove from oven.

In a pan, saute 1 medium onion sliced and two garlic cloves chopped until soft and lightly browned. Spread this mixture on the bottom of the pie shell.
Top with 1 cup (more or less) of sliced or grated mozzarella cheese. Top the cheese with the sliced tomatoes. Chop up 6 or 7 basil leaves and sprinkle on top of the tomatoes. Bake at 350 degrees for about 35 minutes. Remove from oven, let sit 10 minutes. Then slice and serve!

Three Pepper Tart

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1 red pepper

1 green pepper
1 yellow pepper

Cut each pepper in half, remove seeds and membrane.  Put cut side down on a baking sheet.  Brush with garlic flavored olive oil and bake at 400 degrees for about 20 minutes or until soft.  Remove from oven and slice into strips

1 pie crust in a tart pan, either homemade or bought
1 cup shredded or slice mozzarella
2 eggs
2/3 cup whole milk
chopped basil (5-6 leaves)
salt and pepper to taste

Place the pepper slices in the bottom of the tart pan.  To with the mozzarella.  In a bowl, mix the eggs, milk and salt and pepper.  Pour over the peppers.  Top with the chopped basil.

Bake at 400 for about 20-25 minutes or until top is slightly browned and puffed and a butter knife inserted comes out clean.

Red Cabbage

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Red Cabbage

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2 tbsps butter
5 cups shredded red cabbage
1 grated green apple
1/3 cup apple cider vinegar
3-5 tbsps water
1/4 cup sugar
1/4 tsp ground cloves (or more if you prefer)
salt and pepper to taste

Melt butter in large pot. Add cabbage and green apple. Stir to combine. Add all the rest of the ingredients, stirring well to combine.

Cook on low heat for 1-3 hours or until cabbage is tender

Mexican Treats Going Live!

Well, after a long while, we have managed to release another video for cable access consumption. Thanks to a marathon 9 hour recording session recently, Lee and Pam cooked up recipes for two, separate shows. This release if for one of them and it’s called, Mexican Treats.

You may have seen the components of most of this video in these posts here already. We have Spanish Rice & Chili Relleno Casserole, Chicken Tortilla Soup, and Salsa Fresca.

The video will be available to cable access stations via PEG Media. If you really need a copy and can’t get it there, then send us email. We can probably work something out.

Rhineland Marinated Pot Roast (Sauerbraten)

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Marinated Beef

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5 lb rump of beef (can use top or bottom round also)
bacon or salt pork for larding
3 cups white wine vinegar
3 cups of water
1 large sliced onion
2 bay leaves
8 cloves
8 peppercorns
1 tbsp pickling spice
1 large sliced carrot

Rub all sides of the roast with salt and place in a large pot or bowl.

Combine vinegar, water, onion, bay leaves, cloves, peppercorns, pickling spice and carrot. Bring to a boil and simmer 5 minutes. Cool and pour over beef. The meat should be completely covered. If not, add more water until it is. Place in a refrigerator for 3-5 days, turning occasionally.

Remove the meat from the marinade and strain the liquid. Reserve the liquid and toss the veggies. Dry meat with paper towels – it will not brown well if wet.

Dice 4 slices of bacon and brown it in 2 tbsps of butter in a large dutch oven.

When hot, add the beef and brown on all sides. Remove the meat and add the sliced onion and fry until the onions are golden brown.

Return meat to the pot on top of the onions. Add the marinating liquid until it reaches about halfway up the meat. Add 1 bay leaf and 6 new cloves. Bring to boil, reduce heat to a simmer, cover and cook very slowly for about 3-1/2 to 4 hours turning the meat occasionally.

When meat is tender, remove it to a platters and tent with foil to keep warm. Strain the sauce and skim off any excess fat.

Melt 2 tbsps butter in the pan and when hot, add 3 tbsps flour and 2 tbsps sugar. Cook over low heat until browned – carefully watch as the sugar might burn.

Add the sauce liquid to the pan and stir vigorously with a wire whisk till smooth. Season with 1-2 tbsps of lemon juice – more if you prefer.

Add 1/2 cup of raisins which have been soaked in warm water and drained.

Return meat to the pot with the gravy and simmer 10 minutes.

If sauce becomes too thick, add a bit more liquid. At this point, you could add a tablespoon of tomato puree or some sour cream if you wish.

During the last half hour of cooking, crumble 6-8 gingersnap cookies into the gravy.

Check sauce for seasoning and serve with noodles.

Chili Rellenos Casserole

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Chili Rellenos - watch video

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3 eggs, separated
3/4 cup milk
3/4 cup flour
1/2 tsp salt
1 tbsp butter
1/2 cup chopped onion
8 whole, roasted, peeled chilies or 2 cans (7 oz each) whole green chililes, drained
8 oz monterey jack cheese

Preheat oven to 350 degrees. Place eggs yolks, milk, flour and salt in blender. Process till smooth. Pour into a bowl and let stand.

Melt butter in small pan. Add onion and cook till tender but not browned.

If using canned chilies, pat dry with paper towel. Slit each chili lengthwise and remove seeds and stem. Place some cheese and onions in each chili, reshape the chili to cover up the cheese. Place in greased casserole dish in a single layer.

Beat eggs whites till stiff peaks. Fold into the yolk mixture. Pour over the chilies and bake for 20-25 minutes or until topping is puffed and a knife inserted comes out clean.

Broil 4″ below heat for about 30 seconds or until topping is golden brown.

Serve with these condiments:

sour cream
sliced green onions
pitted rip olives slices
guacamole

Salsa Fresca

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Salsa Fresca

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4 medium tomatoes
1 finely chopped small onion
2-3 fresh jalapenos or serrano chilies, stemmed, seeded and minced.
1/4 cup chopped cilantro
1 small minced garlic clove
2 tbsps lime juice
salt and pepper to taste

Cut tomatoes in half, remove seeds. Coarsely chop tomatoes and combine them with the onion, peppers, cilantro, garlic and lime juice. Add salt and pepper to taste.

Cover and refrigerate one hour or up to 3 days.

Jäger Schnitzel (Hunter Cutlets)

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Jaeger SchnitzelSchnitzel:

1 lb thinly sliced pork (from the loin)
salt and pepper to taste
2/3 cup flour
3 eggs
2 cups unseasoned bread crumbs
3 tbsps butter
3 tbsps vegetable oil

Heat the oil and butter in a large skillet. Season both sides of the cutlets with salt and pepper. Dip the cutlets in the flour, then the beaten eggs and then the bread crumbs. Fry about 3 minutes per side or until browned and cooked.

Remove from pan, cover with foil and keep warm.

Sauce:

In the same pan, fry 1 lb. sliced mushrooms until they release all their water and are slightly brown. Remove and set aside.

Add a little more butter to the pan and add
6 slices of chopped bacon
1 small onion, diced
Cook until bacon starts to get crisp. Add mushrooms back to the pan, then add
1-1/2 cups chicken broth
1-1/2 cups cream
1/2 tsp thyme
Bring mixture to a simmer and continue simmering, stirring occasionally, until the liquid has reduced and becomes saucelike – about 15-20 minutes. If sauce becomes too thick, add a bit of regular milk until it gets to the consistency you wish.

Serve sauce over the cutlets and top with chopped parsley.

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Chicken Tortilla Soup

Chicken Tortilla Soup - watch video

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Cook two chicken breasts until done. Cool, remove meat from the bone and coarsely chop. Set aside. Can be done a day before.

In a large pot, heat 2-3 tbsps oil.
Add 1 medium chopped onion and 2 cloves of minced garlic. Saute till soft.
Stir in
2 tsps chili powder
1 tsp dried oregano
32 ozs of crushed tomatoes
2 cups chicken broth
1-1/4 cups water

Bring to a boil and simmer 5-10 mins.

Stir in
1 cup whole kernel corn
1 cup white hominy
1 4 oz can chopped green chilil peppers
1 15 oz can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
meat from the chicken

Simmer for 10-15 minutes.

Serve with crushed tortilla chips. Monterey Jack cheese and chopped green onions.

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Spanish Rice

In a large fry pan, heat 4-5 tbsps oil.
Stir in 2 tbsps chopped onion and saute will soft.
Mix in 1-1/2 cups of uncooked white rice.
Saute until the rice just becomes lightly browned.
Add 2 cups of chicken broth and 1 cup of chunky salsa (mild or hot)
Reduce heat to low and cook for about 20 minutes.

Check every 5 minutes or so. If the pan becomes too dry, add a bit more broth or water and keep cooking until the rice is soft.