Good Food Hour Recipes

Lemon Pound Cake

Fri, 09 Mar 2012 22:19:00 GMT

This is a terrific cake as is or as a foil for fresh fruits. The recipe makes one large 10 inch tube cake or two 9x5 inch loaf size cakes. Wrap the cake in plastic after glazing and allow it to sit for a day to allow flavors to penetrate and develop. Store at room temperature up to 3 days.

12 ounces (3 sticks) unsalted butter, softened
3 cups sugar
5 eggs
2 teaspoons vanilla extract
3-1/3 cups sifted cake flour
1 teaspoon baking powder
1 tablespoon finely grated lemon zest
1 cup buttermilk

Glaze

1/3 cup fresh lemon juice (2 lemons)
1/3 cup sugar

Preheat oven to 300 degrees. Butter and lightly flour a 10 inch tube pan. In a large mixing bowl using an electric mixer, combine the butter with 3 cups of the sugar and beat at high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

In a medium bowl, combine the flour, baking powder and lemon zest. Beat the flour mixture into the butter in 3 batches, alternating with the buttermilk. Scrape down the sides of the bowl and beat for 20 seconds after each addition. Continue to beat for 1 minute longer after all the buttermilk and flour have been added.

Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 1 hour and 45 minutes, or until the top is golden brown and a metal cake tester or a wooden skewer inserted in the center of the cake comes out clean.

Meanwhile, make the lemon glaze: In a small nonreactive saucepan, combine the lemon juice with the remaining 1/3 cup sugar. Cook over moderate heat, stirring with a wooden spoon until the sugar dissolves, about 2 minutes.

As soon as the cake is done, transfer the pan to a wire cake rack set over a baking sheet. With a thin toothpick, pierce through the cake in several places. Brush with half of the warm lemon glaze. Let the cake cool in the pan for about 10 minutes, then free the sides of the cake from the pan with a thin, sharp knife. Invert the cake onto a large plate or platter, then brush the top and sides with the remaining glaze. Cool to room temperature. Serves 12 - 14.

Revised 8/10/94

Hoppin' John

Sat, 31 Dec 2011 16:43:00 GMT

Serves 4 generously

Hoppin' John is the pre-eminent rice and pea dish of the Western world, a nutritional marvel, the culinary touchstone of the African diaspora and a hangover remedy without equal. In the American South its traditionally consumed on New Year’s Day and guaranteed to bring 365 days of good luck!

2 smoked ham hocks, about 2 pounds
1 bouquet garni: 1 celery rib, 4 thyme sprigs, and 1 bay leaf tied together with twine
2 large onions, chopped
1/4 teaspoon crushed hot red pepper
2 tablespoons vegetable oil
1 cup long grain rice
1 14-ounce can diced tomatoes with juice
4 cups frozen black-eyed peas or 2 15-ounce cans, drained and rinsed
Salt and freshly ground pepper
1/4 cup chopped parsley
Hot pepper sauce, to serve

Put the ham hock in a large saucepan and add enough cold water to cover. Slowly bring to a boil over high heat, skimming the surface as necessary. Reduce the heat to low, add the bouquet garni, half the onions and the hot pepper. Re-cover the pan again and simmer for 2½ hours, or until the meat is very tender when pierced with the tip of a knife.
Place a colander over a large heatproof bowl and strain the cooking liquid. Reserve the liquid and set the ham hock aside to cool. Note: Can be prepared 1 day in advance. Chill the meat until ready to use.

Meanwhile, heat the oil in a large flameproof casserole over a medium heat. Add the remaining onions and cook for 5 minutes until softened but not browned, stirring occasionally. Add the rice, tomatoes, 2 cups of the reserved cooking liquid, the peas and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover tightly, and simmer for 15 minutes. Meanwhile, remove the meat from the ham hock and cut into large chunks; discard skin and bones.

Remove the casserole from the heat and let stand for 5 minutes, covered. Use a fork to stir in the ham. Pile the mixture onto a large serving platter, top with parsley and serve with hot pepper sauce on the side.

John Ash © 1999

Charlie’s Sausage Date and Fig Muffin Stuffing Turkey Stuffing

Wed, 23 Nov 2011 18:45:00 GMT

10 Servings

6 cups country bread, in 1" cubes

1 package Jiffy cornbread, cut into 1" cubes

1/4 cup butter

1/2 pound kielbasa, small dice

4 cups large onions, diced,

2 large onions

1 1/4 cups celery

3 cups portabella mushroom, or porcini, large dice

2/3 cup port wine

2 cloves garlic, minced

1/2 cup parsley, minced

1 1/2 tablespoons fresh thyme, 1 1/2 tsp dried

2 tablespoons fresh sage, 2 tsp dried

1 teaspoon nutmeg

1 teaspoon ground coriander

1/2 cup chopped dates

1/2 cup chopped fresh figs

2 eggs

1 1/2 cups Vegetable Broth

Spread bread on a cookie sheet and lightly toast in 250 degree oven for about 20 minutes. Place it in a large bowl and set aside.

Melt butter in a wide skillet over medium heat. Add the sausage and cook, stirring often, until the meat is lightly browned. Remove it with a slotted spoon. Add the onion, celery and garlic until the start to soften, add mushrooms and cook, stirring often, for about 15 minutes.

Add the vegetables to the bread bowl and pour the wine and 1 cup of the vegetable stock into the skillet. Stir it around to loosen all the browned bits, then pour into the bread bowl. Add seasonings and fruit and toss madly until all is combined. Taste, adjust seasons, then stir/toss in the eggs. Add more stock only if very dry.

Place in oiled muffin pans, sprinkling a little more vegetable stock on top and bake in 325 degree oven for 30 minutes.

Mama Bear’s Gravenstein Apple Pie

Sat, 20 Aug 2011 03:50:00 GMT

Sebastopol Area Chamber of Commerce Presents…
2011 Grand Champion Apple Pie Baker
Carolyn Bowen
Mama Bear’s Gravenstein Apple Pie

Filling:

7 cups sliced organic Gravenstein Apples
½ cup granulated sugar
½ cup loosely packed light brown sugar
2 tablespoons unbleached all purpose flour
2 teaspoons freshly squeezed lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Dash salt
1 tablespoon pure maple syrup
* 1 tablespoon butter (divide and dot on top of filling before placing top crust on pie).

** Be sure to toss apples and ingredients well, making sure to break up brown sugar and
evenly coat syrup throughout entire mixture.

Pie Crust:

2 cups unbleached all purpose flour
½ teaspoon salt
½ cup unsalted butter – chilled
1/3 cup vegetable shortening – chilled
¼ cup ice water, plus 2 tablespoons

Combine dry ingredients, butter and shortening in food processor until crumbly texture. Add ice water and continue to process together to form a ball. Remove from processor, divide in half and wrap in plastic wrap or cheesecloth. Chill in refrigerator 30 minutes.

Fill unbaked pie shell 2/ apples filling, dot w/butter, cover 2/top curst. Fold and crimp edges. Brush top crust w/egg wash (1 beaten egg and 1 tablespoon water). Sprinkle lightly w/cinnamon sugar. Place on a preheated cookie sheet in 400F degree oven for approximately 1 hour. Cover edges half way through, if necessary.

JOE’S SPECIAL WITH HOME MADE SPICY SAUSAGE

Sat, 02 Apr 2011 21:25:00 GMT

Serves 6

Every Joe's restaurant in the San Francisco Bay area has a version of this dish. Some say it was devised by a San Francisco chef as a variation on the Italian frittata. Others insist it was created as an after-hours snack by dance-band musicians of the 1920's. A third theory attributes the dish to miners who frequented the city's riotous Barbary Coast district in the1850's.

Whatever its origin may be, this hearty mixture of meat, onions, spinach and eggs makes a satisfying meal any time, day or night. Traditionally it’s made with ground beef. Here I’m using a spicy pork mixture which also makes a delicious breakfast side dish on its own.

2 tablespoons olive oil
1 pound homemade spicy sausage (recipe follows)
2 cups finely chopped onions
2 teaspoons finely minced garlic
1/2 pound sliced mushrooms, sliced, (optional)

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
6 large eggs, lightly beaten
Freshly grated parmesan cheese

Heat oil in a wide frying pan over moderately high heat. Crumble in sausage and cook, stirring often, until browned. Drain excess fat.

Add onions, garlic and mushrooms, if using, and cook stirring occasionally, until onions are softened and all moisture has evaporated, about 5 minutes.

Stir in spinach and beaten eggs. Reduce heat to low and cook, stirring occasionally, just until eggs are softly set. Serve with plenty of grated Parmesan cheese.

Homemade spicy sausage
1 small dried bay leaf
1 teaspoon crushed red chile flakes
1 tablespoon finely chopped fresh sage
1 teaspoon powdered mustard
1⁄4 teaspoon ground nutmeg
1 pound ground pork (70% lean)
2 1⁄2 teaspoons kosher salt or to taste
2 teaspoons freshly ground black pepper
1 tablespoon olive oil
Using a spice grinder, grind bay leaf and chile flakes to a fine powder. Add sage, powdered mustard, and nutmeg; pulse twice to combine.
Combine the spice mixture with ground pork in a large bowl along with salt and pepper and mix gently with your hands until the spices are evenly combined throughout the meat. Refrigerate for at least 1 hour or overnight so that the flavors can marry. Can be wrapped in plastic and refrigerated for up to 3 days or frozen, wrapped well, for up to 3 months.

BUTTERMILK-CINNAMON COFFEE CAKE

Sat, 02 Apr 2011 21:23:00 GMT

Makes 12 servings

2-1/4 cups white flour
1/2 teaspoon salt
2 teaspoon cinnamon
1/4 teaspoon ginger
1 cup brown sugar
3/4 cup white sugar
3/4 cup vegetable oil
1 cup chopped walnuts or pecans
1 teaspoon baking soda
1 teaspoon baking powder
1 egg beaten
1 cup buttermilk

Mix together in a large bowl the flour, salt, 1 teaspoon of the cinnamon, ginger, both sugars, and oil. Remove 3/4 cup of this mixture, and to it add the nuts and the remaining teaspoon of cinnamon. Mix well, and set aside to use as a topping.

To the remaining batter, add the baking soda, baking powder, egg and buttermilk. Mix to combine all ingredients. Small lumps in the batter are OK.

Pour the batter into a well-greased 9 by 13 by 2 inch pan. Sprinkle the topping mixture evenly over the surface. Bake at 350 degrees for 40 to 45 minutes.

John Ash (c) 1992
Rev 10/09

Wild Alaska Crab Deviled Eggs

Wed, 23 Mar 2011 20:35:00 GMT

Wild Alaska Crab Deviled Eggs
Chef John Ash, Santa Rosa, CA. Yield: 8 deviled egg halves.

4 hard-cooked large eggs*
1/4 cup mayonnaise
2 tsp. Dijon mustard
Juice of 1 lemon wedge
1/4 tsp. each hot sauce and salt
5 oz. Wild Alaska Crabmeat
Optional Garnish: pimenton or paprika, and chervil sprigs

Halve eggs lengthwise. Carefully remove the yolks from eggs and place yolks in a mixing bowl. Mash yolks with a fork (or press through a sieve). Add mayonnaise, mustard, lemon jUice, hot sauce and salt; blend. Fold in the crabmeat. Gently spoon mixture into egg whites. Garnish with sprinkle of pimenton or paprika, and chervil, if desired.

*To make perfect hard-cooked eggs, place eggs in a single layer in a deep saucepan. Cover eggs by at least 1 inch of water. Bring to a boil; reduce heal to simmer and cook 3 minutes. Turn off heat; cover and let sit 15 minutes. Drain; add ice water to cover eggs. Gently crack eggs all over, then peel under cold running water.

IRISH BROWN BREADS (2 RECIPES)

Thu, 17 Mar 2011 22:36:00 GMT

IRISH BROWN BREADS

A few years ago I had the chance to visit Ireland and teach at an absolutely wonderful cooking school in County Cork called Ballymaloe. It is run by a world famous cooking teacher, Darina Allen, and her husband Timmy. They offer classes both for the interested amateur as well as the aspiring professional. The school is a treasure with a fantastic organic garden and beautiful cottages which date back to the 1700’s. This is the part of Ireland that all the postcards picture: Green verdant hills, rocky coastlines and wonderful farms that produce all manner of produce, meats, cheeses and other goodies.

Some people still have the idea that Irish cuisine is pretty spartan (somehow an idea leftover from the potato famine). I’m here to tell you that Ireland has some of the best food I’ve had in a long time! In part this is the result of recent prosperity, which has brought lots of business, especially high tech firms, to Ireland to take advantage of favorable taxes and living conditions. Even with this business development, the populace is maintaining a strong connection to their farmers and producers.

Throughout Ireland you find wonderful peasant style breads. I have made “Irish” soda bread many times over the years and was not terribly impressed with the results. The bread often tended to be dry and a little tasteless. The soda and yeast brown breads in Ireland were a whole different experience: moist, rich and delicious! The difference (as with most recipes) was the quality of the ingredients, especially the flours. The best breads were made from freshly milled flours and the very best of those come from old mills where they still use stone grinding wheels. The wheat is usually ground at a higher moisture content than we do in America. The result is that when the stonewheel crushes the wheat, the bran jacket surrounding the kernel slips off rather than being pulverized as it is in our America mills. The resulting flour has more texture, flavor and moisture. Until recently these kinds of flours would have been impossible to find in America. However, with the increasing popularity of artisian breadmakers around the country, we’re beginning to see more of these special flours. Some health and natural food stores are now providing freshly ground flours and it definitely is worth the effort to find them.

For information on Ballymaloe: www.ballymaloe-cookery-school.ie or call Ireland 353 21 646785.

TIMMY’S BROWN SODA BREAD
Makes one large loaf

8 ounces (1 1/2 cups) unbleached white flour
8 ounces (1 1/2 cups) whole wheat flour
2 ounces (6 tablespoons) kibbled wheat (use American cracked wheat)
2 ounces (6 tablespoons) granary flour (use American wheat bran)
1 teaspoon salt
1 teaspoon soda
2 tablespoons butter, cut into fine dice
1 egg
12 fl. ounces (1 1/2 cups) buttermilk

Preheat oven to 450 degrees. Mix all the dry ingredients together in a large bowl. With your fingers, mix and turn it for 2-3 minutes to lighten mixture and trap air into it. With your fingers or with a mixer, quickly rub the butter so that no large lumps appear. Whisk the egg and buttermilk together, make a well in the center of the flour mixture and pour the buttermilk mixture in. With your fingers, quickly mix in a circle to form a loose dough. This shouldn’t take more than a minute or two. You want to be careful not to overmix.

Dust the top of the loaf with a little whole wheat flour, turn out the dough on a clean surface and (as Timmy notes) tidy gently around the edges. Dough will be soft. Flip the loaf over onto a baking sheet and flatten slightly with your fingers. Loaf should be 2 inches or so thick. With a sharp knife cut a cross on top of the loaf about 1/2 inch deep and poke a hole in each quarter of the cross (this is to let the fairies out!). Place in preheated oven and bake for 15 minutes. Reduce temperature to 400 degrees and bake for another 18-20 minutes. To check if the bread is done, tap the bottom and it should sound hollow. Cool on a rack.

IRISH BROWN YEAST BREAD
Makes four 5 x 8 inch loaves

The amazing thing about this bread is even though it’s a yeast bread it can be quickly made and requires little kneading. The quality of the flour will of course determine the quality of the bread. Try substituting a little wheat bran, oat bran or cracked wheat for some of the flour for interesting variation. The recipe uses a lot of fresh yeast which you get from a bakery supply store or your friendly local bake shop.

3 1/2 pounds (11 1/4 cups) whole grain flour
1/2 pound (1 1/2 cups) white unbleached bread flour
1 3/4-2 quarts lukewarm water
1-2 tablespoons black treacle or unsulphured molasses
3/4 cup fresh yeast
Vegetable oil for pans
2 tablespoons sesame or poppyseeds (optional)

In a large bowl, mix flours and salt together. In a separate small bowl, mix 2 cups of the water, the molasses and yeast together and let them sit until active and very frothy. Combine yeast and remaining water with flour and quickly, in as few turns as possible, mix ingredients together. Turn out onto a lightly floured surface and knead a few times to bring mixture together.

Divide dough into quarters and form into a loaf shape and place into oiled loaf pans. Sprinkle optional seeds over top and place in a warm spot covered with a tea towel. In about 20 minutes loaves will have doubled in size. Remove towel and bake in a preheated 450 degree oven for 40-45 minutes or until nicely browned and hollow sounding when tapped. For a crisp crust all around, remove the bread from the pans after about 35 minutes and put them back in oven on middle shelf for 10 minutes.

IRISH COLCANNON SOUP

Thu, 17 Mar 2011 22:34:00 GMT

IRISH COLCANNON SOUP
Serves 8-10

Colcannon is one of Ireland's best loved traditional dishes, made from fluffy mashed potato flecked with buttered cabbage or kale. Here the same ingredients are used to make a delicious soup. Using Kerrygold Irish Butter is a MUST if you want a rich, creamy soup. In a bind you can use what you have, but you'll notice the difference.

4 tbls Kerrygold Butter, divided
3 russet potatoes, peeled and cut into cubes
1 large onion, diced
6 cups chicken stock
1 med. head savoy cabbage

Heavy cream to taste

Melt 2 tablespoons butter in heavy saucepan or dutch oven. Add the onions, saute for a few minutes then add the potatoes. Season with salt and pepper. Cover to sweat over low heat for 10 minutes or until onions are translucent. Add the stock, bring to a boil and simmer until potatoes just begin to break apart.

To prepare the cabbage, quarter the head and removed the inner stalk from each quarter. Shred across the grain. Add a few tablespoons of water to a saute pan and 1 tbls. of butter. Bring to a boil, add the cabbage, toss in the butter and cover until soft and wilted. Do not over cook, as the cabbage will loose it's beautiful, vibrant green color. Add the last tbls. of butter, salt and pepper to taste, then add to the soup. Puree in a blender or food processor until smooth and add cream to the desired consistency.

Posole

Sun, 27 Feb 2011 19:20:00 GMT

POSOLE

With the unusually cold weather we’ve been having in Northern California, I’m ripe for anything warm, spicy and soupy. One of my favorite simple recipes is Mexican Posole, a delicious mixture of stewed pork or other meats, hominy, chiles and lots of fresh healthy garnishes. Posole is traditionally served at Christmastime and also often on the menu at Mexican restaurants on weekends because it is believed to be a terrific hangover cure! Here’s my favorite recipe:

POSOLE BLANCO
Serves 12 generously

A classic Mexican home recipe that can be made with pork, chicken, goat, etc. The salsa Colorado can also be stirred into the stew before serving.

2 small white onions, peeled and halved
6 large peeled garlic cloves
2 large bay leaves
Salt and freshly ground pepper
4 pound boneless pork shoulder, trimmed of excess fat and cut into 1-1/2 inch cubes
2 29-ounce cans white posole (hominy) drained and thoroughly rinsed
Salsa Colorado (recipe follows)

Garnishes:
4 cups finely shredded green cabbage,
2 bunches finely sliced radishes,
2 cups finely diced white onion
1/2 cup dried Mexican oregano*
2 large avocadoes, peeled, seeded and diced
Cilantro sprigs
Lime wedges

Add onions, garlic cloves, bay leaves, 2 teaspoons salt, 1 teaspoon pepper and 3-1/2 quarts water to a large deep pot and bring to a boil. Add the pork and bring back to the simmer. Skim off scum for the first 20 minutes or so. Cover and simmer until meat is very tender, about 1-1/2 hours. Add the hominy and bring to a simmer. Adjust salt and pepper to taste and serve with the salsa and other garnishes, each guest adding what they like.

Salsa Colorado

8 Guajillo chiles, seeds and stems removed
6 Chiles de Arbol, stems removed
3 large peeled garlic cloves
1 teaspoon ground cumin
1 teaspoon dried Mexican* oregano
2 tablespoons white vinegar
Salt to taste

In a small skillet, toast the guajillos over moderately high heat until toasted in spots and set aside. In the same skillet toast the chiles de arbol until fragrant. Be careful not to burn them or they will become bitter. Bring 4 cups of water to a boil, add the chiles and off heat let them soak for 15 – 20 minutes. Remove chiles from the water and put in a blender along with the garlic, cumin, oregano, vinegar, salt to taste and add enough of the soaking water to make a smooth salsa. Can be made ahead and stored refrigerated for 3 days.