June 5 June 12 June 19 June 26
CZECH GOULASH (mar/apr2000pg3) 6-5-21 Top of page
2 lbs. round steak, cubed
2 tbsps. butter
1 large onion, chopped fine
4 whole cloves
4 whole allspice
1 bay leaf
1 tbsp. brown sugar
2 tbsps. vinegar
2 tbsps. flour
1/4 cup (plus) water
Melt butter in the skillet. Add the onion and sauté to golden brown. Add the cloves, allspice, bay leaf, brown sugar and vinegar. Add the meat; stir to coat meat. Cover skillet tightly; let simmer until tender, about 1-1½ hours. Add the flour and brown it. Add enough water to make a thick gravy, about ¼ cup. Add cooked noodles or dumplings. Click here to go to the next month of radio recipes.
HUNGARIAN BEEF GOULASH (4-5-08) 6-5-21
1/4 cup vegetable oil
10 oz. finely cut onions
1/2 bell pepper, deseeded &
crushed
4 large cloves of garlic, chopped
1 lb. beef chuck (stew meat, or
shank meat)
2 tbsps. Hungarian paprika (don't
use Spanish)
1/4 tsp. black pepper
1/4 tsp. crushed Italian pepper
or cayenne
1/2 tsp. caraway seeds
1 (28 oz.) can tomatoes, crushed
by hand
2 bay leaves
Salt to taste
Heat the oil in a heavy bottom saucepan or casserole. Add the onions and the bell pepper, cover and sweat onions until translucent, stirring occasionally, but do not brown. Add the garlic and sauté until it imparts its aroma. Add the meat, stir together and season with salt. Cover and let sweat gently for several minutes. When meat takes on a cooked appearance, add paprika, caraway seeds, the pepper and the bay leaves, stir all together, cover and let cook on a low fire for 10 to 15 minutes until meat has picked up the flavor of the seasonings. Add the tomatoes, stir and cover and return to a simmer. Adjust fire so the goulash simmers very gently and let cook, stirring occasionally until meat is tender. While the goulash is cooking, taste and adjust the seasoning if needed. Meat should be tender in about one hour. When meat is tender, remove bay leaves and taste once more. Skim any grease that may have surfaced. Keep warm. Serves 4-5. NOTE: Serve Goulash on a bed of egg noodles, buttered and seasoned with a touch of nutmeg. For those who can remember, a grating of lemon rind to taste for a finishing touch.
TURKEY AND DRESSING SANDWICHES 6-5-21
20 lb. turkey, cooked and deboned
cut into small pieces, save all juice
1 onion, chopped
1 stalk celery, chopped
1 stick margarine
1 loaf bread, torn up
Saute onion and celery until tender in margarine. Soften bread with turkey juice. Combine all ingredients and season with salt, pepper, poultry seasoning and sage to taste. Bake in roaster for 1-2 hours according to quantity. Vary temperature to get cooking good. Lower temperature to avoid burning. If more juice is needed add water or broth.
TAHINI-SMOTHERED CHARRED CABBAGE (From bonappetit.com) 6-12-21 Top of page
1 medium head of green cabbage (about
2 lbs.)
3 tbsps. plus 1/4 cup extra-virgin
olive oil; plus more for drizzling (optional)
kosher salt
1 garlic clove, finely grated
1/3 cup tahini
1 tsp. honey
1/2 tsp. ground cumin
1 lemon
1/2 cup very coarsely chopped dill
1 tbsp. toasted black or white
sesame seeds
Prepare grill for medium-high heat (or heat a large cast-iron skillet over medium-high). Cut cabbage in half through core; cut each half into 3 wedges, keeping core intact. Drizzle with 3 tbsps. oil and rub to coat; season all over with salt. Grill cabbage until deeply charred on cut sides and a paring knife slides easily through center, 6-8 minutes per side. Transfer to a cutting board and let cool 5 minutes (this will allow the cabbage to soften further). Cut some wedges in half crosswise; leave the rest whole. Combine garlic, tahini, honey, cumin, and 1/4 cup oil in a medium bowl. Finely grate zest from lemon into bowl, then cut lemon in half and squeeze juice into bowl. Add a big pinch of salt and whisk until smooth. Whisking constantly, add 3-4 Tbsp. cold water; tahini sauce should be creamy but pourable. Arrange cabbage wedges on a platter and spoon tahini sauce over. Scatter dill over cabbage, then sprinkle with sesame seeds. Drizzle a little oil over everything to finish.
BRAISED BOK CHOY (From recipegirl.com) 6-12-21
1 cup 99% fat-free chicken broth
1 1/2 tbsps. unsalted butter
1 medium clove garlic, minced
3/4 pound bok choy, trimmed and
chopped (leaves only) 6 to 8 cups
1/2 tsp. dark sesame oil
1/4 tsp. red pepper flakes
Bring broth and butter and garlic to a simmer in a deep, large skillet. Add bok choy and simmer (covered) until tender, about 5 minutes. Use tongs to transfer bok choy to a serving dish and cover to keep warm. Boil broth mixture until reduced to 1/4 cup, then stir in sesame oil and red pepper flakes. Pour mixture over bok choy and serve immediately.
WINGS 6-19-21 Top of page
8 lbs. uncut wings.
Stretch the wings out and cut the wing tip off, saving it to make a savory homemade chicken broth. Stretch the joint of the remaining drumette and the wingette to between 30 and 60 degrees, hold the wing down on the cutting board in your left hand, and use the knife to find the point of least resistance and use the middle of the blade to cut forward through the joint cleanly. The point of this is to avoid any bone slivers.
Now there are wing tips, drumettes and wingettes. Take the pile of wing tips and put them into a freezer bag and into the freezer until ready to make homemade chicken stock. Combine the remainder into a large freezer bag or bowl and refrigerate temporarily.
BRINE:
1 gallon of warm water
3/4 cup kosher salt
2/3 cup dark brown sugar
3/4 cup soy sauce
1/4 cup olive oil
Let it cool to room temperature, then introduce the wings and either refrigerate or place ice on top and make sure to replenish the ice regularly to keep the temperature at 40°. Brine for 8 to 24 hours, then rinse and thoroughly dry the wings. Completely. Use a kitchen towel, then make sure to bleach it. Set aside and prep your oil. Peanut oil has the highest smoke point of the conventional oils so it is preferred, but canola will do at 350°. Make sure fryer will hold a 350° temperature, so keep a thermometer handy. Manipulate your temperature in order to make sure the temp stays between 350-375°. No higher, and definitely no lower. If temperature is too low the oil will seep into the chicken and make the greasy wings. Cook in batches of a dozen, and fry for 10-12 minutes, another minute or two for crispy wings. Use a spider to remove them to a cooling rack, and let the oil drip onto the paper towels in a pan underneath. Add sauce of choice.
MIXED CHERRY BERRY COBBLER 6-19-21
2 cups raspberries
1 cup dried blueberries
1 cup blackberries
1/2 cup dried cherries
1/2 cup packed brown sugar
1 cup sugar
2 lemons juiced and zested
3 tbsps. corn starch
1 tsp. cinnamon
1/2 tsp. ground ginger
pinch ground nutmeg
TOMATO FETA PASTA SALAD (From foodnetwork.com) 6-19-21
PASTA:
1/2 lb. fusilli (spirals) pasta
Kosher salt
good olive oil
1 lb. ripe tomatoes, medium-diced
3/4 cup good black olives, such
as kalamata, pitted and diced
1 lb. good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained
and chopped
DRESSING:
5 sun-dried tomatoes in oil, drained
2 tbsps. red wine vinegar
1 garlic clove, diced
6 tbsps. good olive oil
1 tsp. capers, drained
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley,
chopped
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth. Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
SPICY GREEN SALAD WITH AVOCADO (From thedevilwearssalad.com) 6-19-21
DRESSING:
2 garlic cloves
1 tsp. salad onion, finely chopped
1/3 cup mayonnaise
1/3 cup Greek yogurt
1 tbsp. apple cider vinegar
1 tbsp. Worcestershire sauce
2 tsps. sugar
SALAD:
1 cucumber
1 cup broad beans
1/2 cup flat leaf parsley
1/2 cup coriander
1 avocado
1/2 tsp. jalapeno, finely diced
1/2 tsp. olive oil
salt, to taste
pepper, to taste
Make the dressing first as it needs to sit in the fridge for 2 hours. Peel the garlic cloves and chop roughly. Peel the salad onion and chop to yield 1/2 tsp. With a hand blender, blitz the garlic, salad onion, mayonnaise, Greek yogurt, apple cider vinegar, Worcestershire sauce and sugar until completely pureed and well combined. Place in the fridge for a minimum of 2 hours.
Cut the cucumber into half. Then cut it down lengthwise around the seeds. Discard the seed. Cut the cucumber into small cubes. Bring a small saucepan of water to the boil. Add broad beans and boil for 2 minutes. Remove and run under cold water to stop the cooking process. To remove the skin, peel off a small bit at the top and then from the bottom squeeze the broad bean and it will pop out of the skin. Roughly tear the parsley and coriander leaves to yield 1/2 cup each. Discard the stem. Cut the avocado in half. Discard the seed and peel the avocado. Do so gently as we want the avocado to stay nice and smooth. Place one half flat on the chopping board and slice very thinly. To stop the avocado from sticking to the knife, push down each slice before removing the knife so it stays in place. After slicing, gently fan out the avocado. Let it fan out in its natural curvature. Slowly manipulate it to create a circle. Do the same for the second half.
Remove the dressing from the fridge and allow it to stand for about 15 minutes so it gets to room temperature. Place about 8 tbsps. on a flat platter. Spread it out evenly by picking up the plate and swirling it so the dressing spreads out evenly. Like you would a pancake batter in a pan. Put the cucumber, broad beans, parsley, coriander and jalapeno into a medium size mixing bowl. Add 1/2 tsp. olive oil, salt and pepper and mix until well combined. Place salad on 3/4 of the plate on top of the dressing. Using a large knife or a flat frying utensil to, slide it under the sliced avocado, lift gently and place it on the side of the plate. Do the same for the second half. Season with salt and pepper and serve immediately.
GRILLED GARLIC KNOTS (From myrecipes.com) 6-26-21 Top of page
1 pound fresh prepared pizza dough
cooking spray
3/4 cup (6 oz.) salted butter
1 tbsp. finely chopped garlic (about
3 garlic cloves)
2 tsps. chopped fresh thyme
1 oz. Pecorino Romano cheese, grated
(about 1/4 cup)
2 tbsps. finely chopped fresh flat-leaf
parsley
Place dough on a lightly floured surface, and divide into 16 (1-ounce) pieces. Roll each piece into an 8-inch rope, and twist into a knot. Place rolls on a baking sheet lightly dusted with flour. Lightly coat rolls with cooking spray, and cover lightly with plastic wrap. Let rest in a warm area until puffed, about 1 hour. Preheat a gas grill to medium (350° to 400°) on 1 side, or push hot coals to 1 side of a charcoal grill. Combine butter, garlic, and thyme in a small saucepan. Place saucepan over lit side of grill; cook, stirring occasionally, until butter melts, about 6 minutes. Move pan to unlit side of grill, and cover to keep warm. Remove plastic wrap from rolls, and gently brush with melted butter mixture. Add rolls very gently to lit side of grill. Grill, covered, until lightly browned and cooked through, about 12 minutes, turning occasionally. If rolls start to get too dark, move to unlit side of grill. Place rolls on a platter, and drizzle with remaining butter mixture. Sprinkle with cheese and parsley.
VEGGIE AND HERB FRITTATA (From myrecipes.com) 6-26-21
1 cup grape tomatoes, halved
8 large eggs
1/4 cup half-and-half
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsps. butter
1 cup packed fresh spinach, chopped
1/4 cup (2 oz.) shredded fontina
cheese
2 tbsps. fresh dill, chopped
6 tbsps. fresh chopped basil, divided
4 oz. goat cheese
Preheat broiler. Arrange tomatoes, cut sides up, on a rimmed, aluminum foil-lined baking sheet. Broil 4 inches from heat 5 minutes. Remove from oven; let cool slightly. Whisk together eggs, half-and-half, salt, and pepper in a large mixing bowl. Heat butter in an ovenproof 10-inch skillet over medium heat. Add spinach; cook about 30 seconds or until spinach barely begins to wilt. Pour in egg mixture. Sprinkle with fontina, dill, and 4 tbsps. basil; stir gently with a fork. Arrange tomatoes, cut sides down, over egg mixture; press down gently with the back of a spatula. Crumble goat cheese evenly over the frittata. Reduce heat to medium-low, and cook about 6 minutes or until frittata is almost set but still runny on top. Broil 6 inches from heat 2 minutes or until completely set and golden brown. Remove from oven, and let stand 2 to 3 minutes. Sprinkle with remaining 2 tbsps. basil. Cut into wedges and serve.
LUSCIOUS LEMON BARS (From myrecipes.com) 6-26-21
2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 cup butter or margarine, softened
4 large eggs
2 cups sugar
1/3 cup lemon juice
1/2 tsp. baking powder
powdered sugar
Preheat oven to 350°. Combine 2 cups flour and 1/2 cup powdered sugar. Cut butter into flour mixture with a pastry blender until crumbly. Firmly press mixture into a lightly greased 13x9" pan. Bake at 350° for 20 to 25 minutes or until lightly browned. Whisk eggs in a large bowl; whisk in 2 cups sugar and lemon juice. Combine remaining 1/4 cup flour and baking powder; whisk into egg mixture. Pour batter over crust. Bake at 350° for 25 minutes or until set. Let cool completely on a wire rack. Cut into bars, and sprinkle evenly with additional powdered sugar.
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