These potato cakes have been a family favorite for years, but our daughter recently reminded me that I hadn’t posted the recipe. I like using ring molds to make individual servings, but it can also be made as one large cake in a skillet.
It’s a recipe that also can be made ahead and reheated - always handy when you are preparing a meal that needs last minute attention. The ingredients: 2 Lbs. Potatoes Chopped (Yukon Gold preferred) 1 Large Onion Chopped (grated in mixer with potatoes) 3 Tbsp. Butter (cubed) Salt mixed with fresh ground pepper Watch the video:
As part of our 60th wedding anniversary, we traveled to England via the Queen Mary 2 to visit Betty's English and Scottish family members. One Sunday, Betty made a Chicken breast and pasta lunch with superb assistance. Little Molly said it was the best food she ever had!!! Listen to Molly sing at end of video. See "Betty Meets the Queen" video from 2016 to see the glory of a transatlantic crossing on the Queen.
For the French toast: 8 small slices brioche, or other egg bread 1/4 cup Nutella 1 egg beaten with a little milk 2 tablespoons butter Raspberry sauce and fresh raspberries to serve. Spread half of bread slices with Nutella, top with remaining bread. Dip in egg mixture, heat butter in skillet and fry sandwiches until lightly browned, turn and cook on other side. Raspberry sauce: Whiz a cup of raspberries in a processor with a generous squeeze of lemon juice and confectioner's sugar to taste. Strain to remove seeds.
WATCH THE VIDEO:
Mom's Meatloaf-A family favorite for more than 50 years!
1 lb. ground beef or beef and pork mixture 2 slices bread, crusts removed and cut or torn into small pieces 1/2 cup milk 1 egg, beaten 1/3 cup diced onion 1/2 teaspoon each: pepper, dry mustard, celery salt and garlic salt 1 tablespoon Worcestershire sauce Ketchup Combine milk, egg and seasonings in a small bowl, stir in onion and add bread cubes. Stir to combine. Add to meat and mix gently. Shape into loaf and transfer to a small roasting pan. If desired, make indentations and fill with ketchup. Bake at 350 degrees for 1 hour and 15 minutes.
In our newest video... Betty goes on location to the Corner Bistro in Randolph, New Jersey where chef/owner Harold Vargas shows her how they make their prized scalloped potato dish. Website: www.thecornerbistronj.com.
"Continental cuisine (with a little love for Latin) has come to College Plaza, Randolph. The Vargas family (brothers Harold and Oscar) combine decades of restaurant expertise to present the freshest, healthiest, highest quality selections available. Fine diners in Randolph and beyond appreciate the Vargas family's focus on the food. Warm woods, intimate booths and interesting decor create a welcoming, serene ambiance. A ceramic-tiled waterfall adds soothing sounds and an outdoor patio offers an alternative atmosphere for guests. Diners are welcome to bring their own wine; kept chilled by the table or for reds, within reach of the wait staff.
Continental cuisine (with a little love for Latin) has come to College Plaza, Randolph. The Vargas family (brothers Harold (photo) and Oscar) combine decades of restaurant expertise to present the freshest, healthiest, highest quality selections available. Fine diners in Randolph and beyond appreciate the Vargas family's focus on the food. Warm woods, intimate booths and interesting decor create a welcoming, serene ambiance. A ceramic-tiled waterfall adds soothing sounds and an outdoor patio offers an alternative atmosphere for guests. Diners are welcome to bring their own wine; kept chilled by the table or for reds, within reach of the wait staff.
The menu includes an array of perfectly grilled steaks, fresh seafood, Italian-inspired pastas, interesting appetizers, soups, salads and warm homemade bread. Gluten free, whole wheat and whole grain pastas are available.
Chef Harold tests and creates new recipes that find their way to four daily specials and a changing, but ever-present prixe fixe menu. Burgers and sandwiches are also available, along with a children’s' menu.
In addition to expertly preparing continental and standard American fare, the trio brings the richness and variety of their native Guatemala to the menu. Just south of Mexico in central America and surrounded on both sides by water, Guatemala serves as a cultural backdrop for the Vargas's knowledge and expertise in the flavors and preparation of Latin dishes influenced by the country’s Mayan and Spanish cultures.
Open for brunch, lunch and dinner, The Corner Bistro is ready to serve and delight.
The menu includes an array of perfectly grilled steaks, fresh seafood, Italian-inspired pastas, interesting appetizers, soups, salads and warm homemade bread. Gluten free, whole wheat and whole grain pastas are available.
Chef Harold tests and creates new recipes that find their way to four daily specials and a changing, but ever-present prixe fixe menu. Burgers and sandwiches are also available, along with a children’s' menu.
In addition to expertly preparing continental and standard American fare, the trio brings the richness and variety of their native Guatemala to the menu. Just south of Mexico in central America and surrounded on both sides by water, Guatemala serves as a cultural backdrop for the Vargas's knowledge and expertise in the flavors and preparation of Latin dishes influenced by the country’s Mayan and Spanish cultures.
Experience Latin dishes like caldos (meat stews), mariscada (an impressive seafood dish) sopas (soups), tamales, and the best nachos you're likely to taste. For dessert: tres leches cake (three milks) and the ever-delicious flan. Special Prixe Fixe Latin evenings with musical entertainment make for a special night out.
Open for brunch, lunch and dinner, The Corner Bistro is ready to serve and delight."The Corner Bistro is ready to serve and delight.
A Special Memory of our Atlantic Crossing from New York to Southampton, England on Queen Mary Two.
Our Molly has the great good fortune to be taken care of by Dr. Tack at the Black River Veterinary Hospital in Chester. NJ. Dr. Tack and his entire staff provide friendly, professional, compassionate caring at a level I have rarely found. As part of his caring, Dr. Tack publishes a monthly newsletter with lots of information and tips for caring for our pets. Last month, he printed a recipe for peanut butter dog treats. They are now Molly's official favorite treat. Easy to make, with ingredients you probably have on hand, they are wonderful for treats or training rewards!
This is the perfect homemade dessert for those who think they cannot bake and for those who can too! Preheat oven to 425 degrees and have ready a baking dish large enough to hold fruit.
2 lbs. peaches, peeled, pitted and sliced (or fruit of your choice)
For the topping:
3/4 cup flour 3/4 cup sugar 1/2 cup sliced almonds 1/4 teaspoon salt 4 oz. cold unsalted butter, diced
Combine flour, sugar, salt and almonds and process until nuts are roughly chopped. Add cold butter cubes and process just until mixture starts to "clump".
Spread fruit evenly in baking dish and sprinkle topping over it.
Bake until topping is brown and fruit is bubbling. Serve warm or at room temperature with vanilla ice cream.
These lovely mushroom croustades are from a cookbook that is about 55 years old! While many of the other recipes in the book seem outdated, these tartlets have stood the test of time and have remained in my repertoire to this day.
Both the filling and the tart bases can be made ahead and frozen which makes them perfect for impromptu entertaining.
Enjoy! Croustades:
24 slices fresh, thinly sliced white bread 2 tablespoons very soft butter
Filling:
4 tablespoons butter 3 tablespoons finely chopped shallots 1/2 lb. mushrooms, finely chopped 2 tablespoons flour 1 cup heavy cream 1/2 teaspoon salt 1/8 teaspoon cayenne 3 tablespoons finely chopped chives 1/2 teaspoon lemon juice
2 tablespoons freshly grated Parmesan cheese to finish. Watch the video
This is a recipe I got from a co-worker many years ago. It was her mother's recipe so, according to my math, it would have to be about 100 years old. I have changed it very little, cutting back on sugar and salt and making it in a food processor instead of lots of chopping and whisking. For the salad itself, you want baby spinach, stems removed, sliced mushrooms and crisp-cooked bacon, crumbled. The amounts depend on how many you are serving. To turn this into a main dish for lunch, just add some hard-cooked eggs. Enjoy!
Ingredients: one bunch green onions 2 tablespoons lemon juice 1/3 cup salad oil 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon garlic powder 1 teaspoon sugar one egg yolk 1/2 teaspoon dried mustard
Panettone is a rich, eggy bread with raisins, citron and citrus peel usually found at the holidays. It originated in Milan but is now found all over Europe as well as the U.S.
When I was teaching "live" cooking classes, my most frequent request was for a dinner party menu that would allow the hostess (or host!) to serve a delicious meal but also be able to spend time with their guests. The following series of videos will do just that: from appetizers, salad, main course, side dishes to dessert. All designed to let you entertain with ease.
French Gougères
1½ cups water
½ cup butter, cut into cubes
1½ cups flour
6 large eggs
1 cup grated gruyere or Swiss cheese, packed
½ cup freshly grated Parmesan cheese, packed
1 teaspoon salt
¼ teaspoon cayenne pepper, or to taste
Preheat oven to 400º and line two baking sheets with parchment paper.
Place the butter, water and salt in a 3 to 4 quarts pan over medium heat and bring to a simmer, stirring until the butter melts. Add the flour all at once and stir vigorously with a wooden spoon until the mixture is smooth and thick with no lumps. Remove from the heat and allow mixture to cool. Add the eggs one at a time, beating with a hand-held mixture until all are incorporated into the mixture. Stir in cheeses and pepper.
Transfer mixture to a large piping bag fitted with a plain tube and pipe mounds onto prepared baking sheets. Alternatively, you can drop mounds using two spoons. You should get about 4 dozen from this recipe.
Bake until puffed and golden brown, about 30 minutes. Rotate your baking sheets about half way through the coking time.
The puffs can be frozen before baking, simply add a few minutes to the cooking time.
These may be made the day before your dinner party and reheated just before serving
Melon and Proscuitto
Cut a melon of your choice into bite-sized cubes, wrap with a strip of thinly sliced proscuitto.
You can make these in the morning, wrap with saran and arrange on a tray with a toothpick in each cube just before your guests arrive.
I was in the supermarket a few weeks back and happened to spot taco shells on the shelf. I hadn't made tacos in years, but when I saw those taco shells I had to have tacos for dinner that night!
The one thing I knew I didn't want to use was a packet of "taco seasoning". I really don't like using things with ingredients I can't pronounce. So, like most people these days, I went to the internet to find a recipe. The one I chose was from Food Network. The results were not exactly what I was looking for - they were way too spicy, much too salty and greasy. Other than than, they were great! After a few tries, this is the recipe I came up with:
Ingredients:
1 tablespoon oil
1 medium onion, chopped
2 cloves garlic, minced or grated
1 lb. ground beef
⅔ cup beef broth (I use low sodium)
Seasoning mix (recipe follows)
12 corn tortillas
Chopped tomato
Chopped avocado
Shredded cheese - your choice!
Shredded iceberg lettuce
Heat oil over medium heat and add the onion. Cook until softened. Add the meat and garlic. Cook, breaking up the meat, until browned. Drain to removes excessive fat and return to the pan. Add the seasoning mix and beef broth, bring to a simmer and cook, uncovered, until mixture has thickened - 3 or 4 minutes.
Assemble the tacos with your choice of toppings and serve immediately.
Seasoning mix:
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
1½ teaspoons sweet paprika
1 teaspoon ground coriander
½ teaspoon cayenne pepper
Note: If you enjoy this recipe, you can make up a batch of the seasoning mix and store in a jar. It will keep for several weeks. Then just use 4 tablespoons per pound of meat.
