June 6 June 13 June 20 June 27
KEY LIME BARS (From americastestkitchen.com) 6-6-20 Top of page
Crust:
5 oz. animal crackers
3 tbsps. packed brown sugar
pinch salt
2 tbsps. unsalted butter, melted
and cooled slightly
Filling:
2 oz. cream cheese, room temperature
1 tbsp. grated lime zest, minced
pinch salt
14 oz. sweetened condensed milk
1 egg yolk
1/2 cup fresh lime juice
Garnish:
3/4 cup shreded coconut, toasted until golden and crisp
Adjust oven rack to middle position and heat oven to 325°. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2 width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray. To make the crust: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18-20 minutes. Cool on wire rack while making filling. Do not turn off oven. To make the filling: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly). To assemble and bake: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.) Recipe can be doubled in 9x13 pan; increase baking time by 1-2 minutes.
INDIAN-SPICED SHORT RIBS (From foodandwine.com 5-30-20) 6-6-20
1/4 cup coriander seeds
2 tbsps. cumin seeds
1 tbsp. black peppercorns
1 tbsp. ground ginger
1 tbsp. ground cardamom
1 tbsp. cinnamon
1 tsp. ground cloves
1/2 tsp. crushed red pepper
3 bay leaves, crumbled
2 tbsps. canola oil
4 boneless short ribs (10 to 12
oz. each), trimmed of fat
Salt
1 large onion, thinly sliced
2 carrots, chopped
1 celery rib, chopped
3 plum tomatoes, coarsely chopped
2 heads of garlic, halved crosswise
2 cups dry red wine
1 qt. chicken stock or broth
Preheat the oven to 325°. In a small skillet, toast the coriander and cumin seeds over moderately high heat, shaking the pan constantly, until fragrant, about 2 minutes. Transfer the seeds to a spice grinder and let cool. Add the peppercorns, ginger, cardamom, cinnamon, cloves, crushed red pepper and bay leaves and pulse the garam masala to a powder. In a large enameled cast-iron casserole, heat the oil. Season the short ribs with salt and sear them over high heat until browned and crusty all over, about 15 minutes. Transfer the meat to a plate. Add the onion, carrots and celery to the casserole and cook over moderate heat until lightly browned, about 7 minutes. Add the tomatoes, garlic and 3 tbsps. of the garam masala (there will be extra) and cook until fragrant and the tomatoes are beginning to break down, about 3 minutes. Add the wine and boil until reduced by half, scraping up any browned bits stuck to the casserole, about 5 minutes. Add the stock and bring to a simmer. Return the meat to the casserole and season with salt. Cover and braise in the oven for about 2 hours, until just tender but not falling apart. Transfer the meat to a baking sheet. Strain the liquid into a saucepan. Skim off and discard the fat that rises to the surface. Boil over high heat until the sauce is reduced to 1 cup, about 15 minutes. Preheat the broiler and position a rack 8 inches from the heat. Brush the meat with some of the sauce and broil for 3 minutes per side, until browned and sizzling. Sprinkle the meat lightly with garam masala, then slice it 1/2 inch thick. Transfer to plates and serve with the remaining sauce.
ZUCCHINI CAKE 6-6-20
1 yellow or chocolate cake mix
1 cup shredded zucchini
3 eggs
2 scoops plain greek yogurt
1/2 cup nuts, optional
Heat oven to 350°. Spray 9x13" pan. Mix ingredients in medium bowl. 2-3 minutes with electric mixer. Pour into pan. Bake 30 minutes.
RHUBARB DUMP CAKE (From noshingwiththenolands.com) 6-6-20
4 cups fresh or frozen rhubarb
1 scant cup white sugar
1 pkg. yellow cake mix
1 cup water
1/3 cup butter, melted
Cooking spray
Preheat oven to 350°. Spray a 9x13" pan with cooking spray. Add the rhubarb and spread out evenly on the bottom of the pan. Sprinkle over the sugar followed by the cake mix. Pour over the water and melted butter evenly. DO NOT MIX! Bake for 45 min. until bubbling and the rhubarb is tender and the top is slightly browned.
SPICED POT OF RICE AND BEANS (From epicurious.com) 6-13-20 Top of page
Slice two onions and sweat them in a big skillet with a good amount of coconut oil, almost caramelizing. Add some Indian-inspired spices, like coriander, garam masala, Madras curry powder and chile pepper. Fresh chilies can be used also. Add 1 can of pinto beans, a couple vegetable bouillon cubes, and a can of coconut milk. Let that all simmer together for a few minutes while making some basmati rice. When the rice is ready, stir in the beans. Add fresh coriander/cilantro for garnish. Can also add frozen spinach or fresh greens, adding at the end to just wilt them.
EASY CARNITAS (From isabeleats.com) 6-13-20
2 1/2 pounds pork shoulder (also
known as ‘pork butt’)
1 tbsp. lime juice
2 tsps. coarse sea salt
2 tsps. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. onion powder
1/2 tsp. ground black pepper
1 cup broth (chicken, beef or vegetable)
for Instant Pot cooking method only
Slow Cooker:
Cut the pork shoulder into large
4-inch chunks. Place in the slow cooker. Add the lime juice, salt, ground
cumin, chili powder, garlic powder, dried oregano, onion powder and black
pepper. Mix thoroughly to coat the meat with all the seasonings. Cover
and cook on high for 4 hours, or on low for 7-8 hours. When tender, shred
the meat by pulling it apart with two forks. Mix in freshly chopped cilantro
if desired and serve in tacos, gorditas, tostadas, burrito bowls and salads.
Instant Pot:
Cut the pork shoulder into large
4-inch chunks. Place in the Instant Pot. Add the lime juice, salt, ground
cumin, chili powder, garlic powder, dried oregano, onion powder, black
pepper and 1 cup of broth. Mix thoroughly to coat the meat with all the
seasonings. Lock the lid and set the steam release vent to the "sealing"
position. Press the "manual" button and set the timer on high pressure
for 40 minutes. When the 40 minutes are up, let the pressure naturally
release for 15 minutes. Then manually release the remaining pressure by
moving the steam release vent to the "venting" position. Open the lid and
shred the meat with two forks. Mix in freshly chopped cilantro if desired
and serve in tacos, gorditas, tostadas, burrito bowls and salads.
SEVEN-DAY SWEET PICKLES (From thelocalpalate.com) 6-13-20
2 1/2 pounds very fresh Kirby or
pickling cucumbers
1 tbsp. kosher salt
2 1/2 tsps. alum
1 qt. apple cider vinegar
2 1/2 cups granulated sugar, divided
1 tbsp. pickling spice, tied in
a square of cheesecloth
Day one: In a large bowl, soak cucumbers
in ice water for 30 minutes. Drain. Trim ends, then slice cucumbers 3/4-inch
thick. Pack slices into a sterilized half-gallon jar or other glass container
and cover with boiling water. Cover and let sit on counter overnight.
Day two: Drain cucumbers and return
to jar. Do not rinse cucumbers. Combine salt and 1 quart boiling water
and pour over cucumbers. Cool, then cover and let sit on counter overnight.
Day three: Drain cucumbers and
return to jar. Do not rinse cucumbers. Combine alum and 1 quart boiling
water and pour over cucumbers. Cool, then cover and let sit on counter
overnight.
Day four: Drain cucumbers and return
to jar. Do not rinse cucumbers. Combine vinegar and 1 1/4 cups of the sugar
in a medium saucepan. Bring to a boil and pour over cucumbers. Tuck pickling
spice bundle into jar. Cool, then cover and let sit on counter for three
days.
Day seven: Drain pickles, reserving
1/2 cup of the vinegar syrup. Discard pickling spice bundle. Place pickles
in a large bowl and pour 1 cup sugar over top. Stir well and let sit for
1 hour. Pack pickles into sterilized jars, dividing the sugary syrup left
in the bowl between each. Heat reserved vinegar syrup with remaining 1/4
cup sugar, stirring until sugar is dissolved. Pour mixture over jarred
pickles, leaving 1/2-inch headspace. Top jars with lids and rings and set
aside for one week to cure, turning jars upside down once or twice to continue
to disperse and dissolve any sugar that gathers at the bottom. Chill well
before eating. Pickles will be shelf stable for 1 year.
ALMOND JOY COOKIES (11-28-15) 6-13-20
1 cup margarine
1 1/2 cups sugar
1 1/2 cups brown sugar
4 eggs
3 tsps. vanilla
4 1/2 cups flour
2 tsps. baking soda
1 tsp. salt
2 cups slivered almonds
5 cups chocolate chips
2 cups coconut
Lightly grease cookie sheets and preheat oven to 375°. Combine dry ingredients. Cream butter and sugar. Stir in dry ingredients. Add chocolate chips, almonds and coconut. Drop by tablespoons on cookie sheets and bake 8-10 minutes until lightly brown. Makes 6 dozen cookies.
ALMOND JOY COOKIES (jan/feb98pg7) 6-13-20
1 can Eagle Brand sweetened condensed
milk
2 squares bitter chocolate
3 cups flaked coconut
1 bag whole almonds
1 tsp. vanilla
pinch salt
Melt first two ingredients in top of double boiler. Stir in vanilla and salt. Pour over coconut and nuts. Mix well. Drop by spoonful on baking sheets. Bake 350° for 10-12 minutes. Watch carefully.
WEEKNIGHT BOLOGNESE (From barefootcontessa.com) 6-13-20
Good olive oil
1 pound lean ground sirloin
4 tsps. minced garlic (4 cloves)
1 tbsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 can (28 ounces) crushed tomatoes,
preferably San Marzano
2 tbsps. tomato paste
Kosher salt and freshly ground
black pepper
1 lb. dried pasta, such as orecchiette
or small shells
1/4 tsp. nutmeg
1/4 cup chopped fresh basil leaves,
lightly packed
1/4 cup heavy cream
Freshly grated Parmesan cheese
Heat 2 tbsps. of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon. Cook for 5 to 7 minutes, stirring occasionally, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and hot red pepper flakes and cook for one minute. Pour the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tbsp. salt, and 1 1/2 tsps. pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes. Meanwhile, bring a large pot of water to a boil, add a tbsp. of salt and the pasta and cook according to the directions on the box. While the pasta cooks, finish the sauce. Add the nutmeg, basil, and cream to the sauce and simmer for 8 to 10 minutes. When the pasta is cooked, transfer it with a slotted spoon or sieve to the pan with the sauce, saving the cooking liquid. Cook for one minute, add the remaining 1/4 cup of wine, and cooking liquid, if necessary to make enough sauce. Serve hot with Parmesan on the side.
RHUBARB PIE (From Postville) 6-20-20 Top of page
1 unbaked pie shell
diced rhubarb
2 slices bread, soaked in water,
squeeze out water
1 cup sugar
1/4 cup butter or margarine
1 egg, beaten
1 tsp. salt
Fill unbaked pie shell with diced rhubarb. Combine bread, sugar, butter, egg and salt. Stir well and spoon over rhubarb. Bake at 400° for 15 minutes. Reduce to 350° for 40-45 minutes.
DIRTY HORCHATA (From morningbrew.com) 6-20-20
1 cup long-grain white rice
1/4 cup blanched almonds, optional
7 oz. sweetened condensed milk
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 qt. milk
Cold brew or iced coffee
The night before: Add the rice, 1 1/4 cups of water, and almonds to a container and soak for at least 9 hours at room temperature. In the morning, blend those ingredients together for 3 minutes until it's a smooth, creamy consistency and the rice is pulverized. Add the spices and condensed milk and blend to combine. Pour the mixture into a pitcher or other container, and whisk in the milk until well combined. Optional: Let the mixture stand for at least an hour in the refrigerator to let the flavors meld together. To serve, add some ice to a tall glass but leave some space on top to add cold brew or iced coffee to taste. Can be stored in refrigerator for up to four days.
GRILLED STEAK WITH GREEK CORN SALAD (From foodnetwork.com) 6-20-20
3 tbsps. extra-virgin olive oil
2 tbsps. red wine vinegar
2 tbsps. chopped fresh oregano
and/or mint
1 tsp. honey
Kosher salt
freshly ground pepper
1 English cucumber, peeled and
chopped
1 pint grape or cherry tomatoes,
halved
1 small red onion, diced
1/2 cup crumbled feta cheese (about
4 ounces)
1/3 cup pitted green olives, sliced
2 ears of corn, shucked
1 1/4 pounds cube steaks
Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 tsp. salt and a few grinds of pepper in a medium bowl. Remove 2 tbsps. of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat. Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat. Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.
ROASTED VEGGIE BURGERS WITH CARROT KETCHUP (From foodandwine.com) 6-20-20
1 medium eggplant, cut into eight
1/2-inch-thick slices
1/2 cup extra-virgin olive oil
1 medium zucchini, sliced on a
mandoline 1/8" thick
Kosher
salt
Pepper
1 large red beet, peeled and sliced
on a mandoline 1/8" thick
1 medium sweet potato, peeled and
sliced on a mandoline 1/8" thick
4 medium carrots, thinly sliced
1/2 small onion, finely chopped
2 dried apricots, chopped 2 garlic
cloves, chopped
1/4 cup dry white wine
3 tbsps. apple cider vinegar
1 tbsp. Asian fish sauce
1 1/2 tsps. Worcestershire sauce
1/2 tsp. soy sauce
1/2 tsp. ground ginger
1/4 tsp. ground fennel
8 slices of Muenster cheese
4 poppy seed buns, split and toasted
Red-leaf romaine lettuce leaves
or mixed baby greens and sliced dill pickles, for serving
Preheat the oven to 400° and
line 2 large rimmed baking sheets with foil. On opposite ends of 1 baking
sheet, separately toss the eggplant with 3 tbsps. of the olive oil and
the zucchini
with 1 tbsp. of the olive oil.
Season the eggplant and zucchini with salt and pepper and spread each vegetable
in a single layer. On opposite ends of the second baking sheet, separately
toss the beet and the sweet potato
each with 1 tbsp. of the olive oil. Season with salt and pepper and spread
in a single layer. Roast all of the vegetables until tender, about 10 minutes
for the zucchini and about 25 minutes
for the remaining vegetables; rotate the baking sheets halfway through
baking. Let the vegetables cool slightly. Keep the oven on. Meanwhile,
in
a medium saucepan, heat the remaining
2 tbsps. of olive oil. Add the carrots, onion, apricots and garlic and
cook over moderate heat, stirring occasionally, until just softened, about
5
minutes. Add the wine and 3/4 cup
of water and simmer over moderately low heat until the carrots are very
tender, 15 minutes. Remove from the heat and stir in the vinegar, fish
sauce, Worcestershire, soy sauce,
ground ginger and fennel. Scrape into a blender and let cool slightly.
Puree until very smooth, adding water 1 tbsp. at a time to loosen the sauce,
if
necessary. Season the carrot ketchup
with salt and pepper. On a large rimmed baking sheet lined with foil, make
4 stacks of 2 eggplant slices. Top each with 1 cheese slice, 4 to 6
slices each of the sweet potato
and beet, the remaining cheese and 4 to 6 zucchini slices. Transfer to
the oven and bake for 5 minutes, until the cheese is melted and the veggie
burgers
are heated through. Place the burgers
on the bottom buns and top with lettuce and pickles. Spread the carrot
ketchup on the top buns, close the burgers and serve. Ketchup can be
refrigerated for up to 3 days.
POLISH BEETS (The Rest of the Best of the Open Line Cookbook page 159) 6-27-20 Top of page
2 tablespoons butter
2 teaspoons flour
2 tablespoons vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dill seeds or dill
weed
2 cups freshly cooked beets (1
lb.)
Salt and pepper to taste
Melt butter in sauce pan. Blend in flour. When bubbly, remove heat. Add vinegar, sugar, pepper and dill seeds. Stir in beets. Heat through slowly to blend flavors. Serve. immediately. Pour warm Sour Cream Sauce over beets. To make sour cream sauce, blend 1/2 cup commercial sour cream and 3 or 4 tablespoons cream. Warm over low heat.
Click here to go to the next month of radio recipes.