| A Cottage by the Sea |
|
 Fresh tomato sauces. Easy. Saute chopped onion and garlic in olive oil. Skin and seed fresh tomatoes. Simmer 45 minutes. Puree in food processor. Simmer 15 minutes. I added ‘meatballs made by her’.
0 Comments
 I found the idea for this recipe on the internet, but at the moment I can’t locate the source. My apologies, but really it is too simple for anyone to claim, because it is all about the butter. Simply delicious and nutritious (a little butter is okay). I cook two pounds of salmon, and when it is just the two of us, I freeze some for cook-free evening, and still have enough for a meal for my husband when I am away. Preheat oven to 575 degrees. In a Pyrex pan melt 3 Tablespoons of butter until sizzling. Add dill, or your favorite herb.  Add salmon, skin side up. Bake for 5 minutes.  Remove skin, add salt and pepper; turn salmon, add salt and pepper. Bake 3 minutes. That’s it. The salmon is done and so are you. Ready to enjoy. I served this with risotto (I’ll post that recipe soon), and baked zucchini (see early post), and string beans. 
 MINESTRONE I’ve adapted this from Italian, a cookbook published by Barnes &Noble in 2003. This one, along with Best-Ever Slow Cooking and Chicken, also published by B & N, and I’m set for cookbooks. Ingredients: 6 cups of stock or water. I use vegetable stock 3 T olive oil 1 large onion, finely chopped 1 leek, sliced 2 carrots, finely chopped 1 celery stalk, finely chopped 2 cloves garlic, finely chopped 2 potatoes, peeled and cut into small dice 1 bay leaf ¼ dried thyme (or 1 fresh sprig) salt and pepper to taste 2 zucchini, finely chopped 1 medium tomato, chopped 1 30 oz. can of cannellini beans, drained fresh basil grated Parmesan cheese 1. In large pot, heat olive oil and add onion and leek. Cook for 5 minutes 2. Add carrots, celery and garlic. Cook for 5 minutes. 3. Add potatoes. Cook for 3 minutes. 4. Add hot stock, herbs and salt and pepper. Stir. Bring to a boil, reduce heat and cook for 10 minutes. 5. Stir in zucchini and tomato; cover and boil for 5 minutes 6. Ten minutes before serving, stir in beans and basil leaves and simmer for 10 minutes. 7. Let stand for 10 minutes. Serve with grated Parmesan cheese. The recipe calls for 3T pesto sauce, which I don’t have, so add fresh basil leaves. It also calls for peas and three tomatoes, not one. Clearly you can throw in any veggies you like and have available.  I’m back into soup. This recipe is from my friend Barbara who got it from her friend Susan. I add more pasta shells, which makes it more of a stew than a soup. I served it with salad and corn bread.
Ingredients: SUSAN’S ITALIAN SAUSAGE SOUP Serves 6-8 1 ½ lbs. of Italian sausage, in ½ -inch slices 2 large onions, chopped 2 cloves of garlic, minced 28-oz. can of Italian-style tomatoes, with liquid 42-oz. can of beef broth, unsalted 1 ½ cups of dry red wine ½ tsp. of basil 2 cups of uncooked bow or shell pasta 2 medium zucchini, in ¼-inch slices 1 medium green pepper, seeded and chopped 3 TBS. of chopped parsley 5 oz. of Parmesan cheese, grated Saute sausage in large kettle until lightly browned. Drain and discard fat. Add onions and garlic. Saute until onions are limp. Stir in tomatoes, breaking them into small pieces. Add broth, wine, and basil. Simmer for 30 minutes. Remove from heat. Cool, transfer to a large bowl, and refrigerate. Skim fat from surface and discard. Return soup to kettle. Stir in macaroni, zucchini, green pepper, and parsley. Simmer, covered, for 15 minutes, or until pasta and vegetables and tender-crisp. Serve with cheese. This soup can be too dry on the second day. If so, add liquid then.  I’ve been making this zucchini bread for over thirty years. I found it in Bouquet Garni: A liberal sampling for the fine art of cooking from alumnae of Mount Holyoke College, published in 1978. It’s one of my staples., yummy and simple to make.
3 eggs 2 cups sugar 1 cup oil (I use canola oil) 3 cups zucchini, peeled and grated (I grate in a food processor) 2 tsp. vanilla 3 cups flour (I use 2 cups white, 1 cup whole wheat) 1 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 1 tsp cinnamon 1 cup grated coconut Beat eggs until they are foamy; add sugar, oil, zucchini and vanilla; mix well. Combine the remaining ingredients, and add them to the zucchini mixture. Divide batter between two well-buttered 9 x 5 inch loaf pans. Bake in a 350 degree oven for 45-60 minutes. Thank you Beatrice Beach SZekely ’62, Buffalo, New York.   This Comfort Beef Stew is easy to make, but not as simple as my Comfort Chicken Soup because I sauté the meat before putting it in the crock pot. This takes time and means an extra pan to wash, but well worth the effort.
Ingredients: • 2 ½ pounds stew beef • ¼ pound pancetta (no need for broth) • carrots, onions, celery, mushrooms, sliced or chopped (These are my favorites, but add your own) • 1 teaspoon cumin (again, my favorite, but add your own) • salt & pepper • noodles In a frying pan: • Saute the pancetta, remove to a crock pot • Coat beef with flour, salt and pepper, braise, add to the pot • Add vegetables and spices to the pot and cover with water. • Cook slowly for six or so hours. Some people add potatoes, but I usually boil noodles and add them toward the end. Using two packages makes the recipe go a long way; I simply have several meals in the freezer, or I can feed a crowd.  This is my ten year-old granddaughter’s specialty. Thanks, Abigail, for writing it up, taking the pictures, and emailing it along. And thank you for being willing to share it with all my cottage-by-the-sea friends. It is sooo yummy, simple to make, and good for you, too. I wish you were here. Guacamole Ingredients: 1. 1 avocado 2. 1 small spoonful of Dijon mustard 3. 1 teaspoon of lemon juice (optional) 4. 1 half diced tomato (optional) 5. 2 shakes of salt & pepper each Recipe: 1. Cut avocado in half 2. Take pit out 3. Scoop avocado into bowl 4. Smush avocado with fork 5. Add mustard 6. Add S&P 7. Add lemon juice 8. Add tomatoes 9. Eat with Tostitoes chips 10. ENJOY!!!!!!!!!!    This is from my daughter, who adapted it from “Cook’s Illustrated”. We both double the recipe. Classic Macaroni and Cheese 1 pound elbow macaroni 5 Tablespoons unsalted butter 6 Tablespoons flour 1 1/2 teaspoons dry mustard 1/4 teaspoon cayenne pepper 5 cups whole milk 8 ounces (2 cups) Monterey Jack cheese, shredded 8 ounces sharp cheddar cheese, shredded Make macaroni, drain, set aside. Do not undercook. In large pot, heat butter over medium-high hear until foaming. Add flour, mustard and cayenne. Whisk well to combine, about a minute. Gradually whisk in milk, bring mixture to a boil, whisking constantly. Mixture must reach full boil. Reduce heat to medium and simmer, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, about 6 minutes. Transfer to baking dish. Add bread crumbs if you want (I don't usually put those on.). Broil if you want! This is your new blog post. Click here and start typing, or drag in elements from the top bar.
 Broccoli-Cheese Soup My sister gave me this recipe from “Cooks Illustrated.” Here is my rendition. This is not the most simple soup in the world to make, but it isn’t complex either. And it is yummy and nutritious. Heat 2 Tablespoons butter in large pot or Dutch oven. When foaming subsides, add: 2 pounds broccoli, florets and stems, chopped in 2 inch pieces 1 medium onion, chopped 1 ½ teaspoon dry mustard powder Pinch cayenne pepper 1 teaspoon salt (optional: two medium garlic cloves, pressed) Cook, stirring frequently for 6 minutes Add: 1 cup water 1 teaspoon baking soda Cover and simmer for about 20 minutes, stirring once. Add: 2 cups chicken broth 2-3 cups water When simmering, add: 2 ounces (2 loosely packed cups) baby spinach Cook for about one minute until wilted. Blend mixture. I use a food processor but you can use a blender. Blend to desired consistency. I like the texture of a few small lumps. Add to the mixture: 1 ½ cups sharp cheddar cheese, shredded (3 ounces) ¾ cups Parmesan cheese, grated  Return to Dutch oven and bring to a simmer over medium heat.
Add water to adjust consistency of soup Salt and pepper to taste You may find that it is a little difficult to find all of the ingredients in the photograph. Here is a clue. I buy herbs and spices, in this case the dry mustard, in bulk. Whenever I can, I roast a chicken for a couple of meals and then make chicken broth. |
 Girl with Cherries, ca. 1491–95, Attributed to Giovanni Ambrogio de Predi About Comfort Food
Whenever I long for silence, solitude and simplicity, I’m always hoping to find comfort food waiting for me. My comfort food rules are simple. Index
|
RSS Feed