TintiTypes

Cynthia's Bread Pudding and Brandy Sauce

 

Ingredients:

2/3 cup sugar
½ tsp. cinnamon
3 eggs – slightly beaten

3 cups liquid – 2 cups milk and 1 cup half & half – scalded– I scald it in the microwave - total time around 5 minutes.  However, MW first for 3 minutes.  Stir, then MW in 1 minute at a time, stiring after every minute. Watch it carefully so it doesn’t pour over.  Then let it cool.

4 cups bread cubes
1 tsp. vanilla
¼ cup rum
½ cup raisins – soak the raisins in the rum
2 or 3 granny smith apples coarsely chopped
3 tbsps. butter -- melted
Fresh ground nutmeg – about ¼ tsp.

 

Preparation:


Blend sugar, vanilla, cinnamon and eggs.

Add cooled scalded milk, bread cubes, raisins, apple, and butter.

Grease the baking dish (2 quart rectangular baking dish) with butter, pour the pudding mixture into baking dish.

Place the baking dish in a larger pan and fill with  water half way up.  It is a custard, so it is really a steaming process to cook the pudding. 

Bake 1 hour at 350.

 

Brandy Sauce:

1 Tbs. cornstarch
1 ½ cups milk
2 Tbs. brandy – you can use whiskey if you want
1  Tbs. sugar

Blend cornstarch with a little of the milk into a smooth paste.  Put the remaining milk into small saucepan and heat until it boils.  Watch it carefully because milk will burn and if it overflows you can have a fire.  Always take care when heating milk.  When it comes to boil, remove from heat and slowly pour in the cornstarch paste stirring constantly until completely mixed.

Add the brandy, and sugar and return the pan to the head and stir frequently for 2 to 3 minutes or until thick and smooth. 

Serve immediately over the bread pudding.

 

 

Slow-Cooker or Dutch Oven Barbecue Brisket – A TintiTypes Recipe

Many people think that you can just dump a bunch of ingredients in a slow-cooker, set the thing to 6 or 8 hours, and then spoon the concoction on to a plate and voilà; you have a great tasting dish.  Well, not really.  Slow cookers are great, but many dishes do require some work pre-dumping it into the slow-cooker, and some have a little extra thing you have to do at the tail end of the cooking process too.  This is one such recipe, which requires some pre and after slow-cooker cooking time prep.  It isn’t a big deal, but it does make for a big taste difference and it is worth the extra attention.  This recipe is absolutely delicious.  I have made it several times now.  It started out by my combining several recipes in different cookbooks, and morphed into its present version after I added more ingredients that I thought would make it even tastier, and then I decided to reduce the sauce at the end of the process, which turned it into a finger licking delectable barbecue sauce. The end result is a beef brisket that is mouth-watering.  You can serve this sliced one day, and then shredded on a hamburger bun or hoagie roll for a barbecue beef sandwich the next day.  However you decide to serve it, I guarantee that it will be a crowd pleaser.  Oh, and by the way, if you have leftovers you can freeze it for a day when you don’t feel like cooking.   

 DUTCH OVEN VERSION:  You could make this dish in a Dutch-oven.  If you do, you can sear meat and cook onions all in the dutch oven.  Also, increase the beef broth to 2 cups instead of the ½ cup.  Bake it at 300 for 4 to 5 hours.  Check it about three hours in to see if it needs more liquid.  If it does, add some more beef broth.  If you make this in the oven you probably won’t have to reduce the sauce at the end because it will already be thick enough.

SERVING SUGGESTIONS:  I like to serve with homemade cornbread and a salad.  Or if you are serving as shredded barbecue beef sandwiches, coleslaw would be a great accompaniment.  However you decide to serve it, I’m sure you will get lots of compliments.

INGREDIENTS

1 large beef brisket (3 or 3+ pounds).  Make sure to trim the fat and any silver skin off of the brisket
2 large sweet onions sliced thin. 
salt and freshly ground pepper (I only use Kosher or sea salt)
2 to 4 Tbs. extra virgin olive oil
2 or 3 garlic cloves minced
½ tsp. allspice
½ tsp. cumin
½ tsp. celery seed
2 Tbsp. tomato paste
2 Tbsp. all-purpose flour

Sauce Ingredients
¼ cup firmly packed brown sugar
¼ cup cider vinegar
1 can diced tomatoes – if I have them I like to use fire roasted diced tomatoes, garlic and onion flavor is good.
½ cup ketchup
1 Tbs. Worchester sauce
½ tsp. liquid smoke
½ cup beef broth

PREPARATION:

Pat the brisket dry with a paper towel.  Salt and pepper the brisket on both sides.  Put enough olive oil to coat the bottom of a large fry pan and sear the brisket on both sides.  Take the brisket out and set aside.  Add the sliced onions and cook enough to caramelize a bit – about 10 minutes. 

Add the spices – allspice, cumin, celery seed, cook for about 30 seconds.  Add the garlic and cook 30 seconds to a minute.  Add the tomato paste and cook for a minute.  Add the flour and if needed some more oil.  Cook for another minute or so, just enough to cook the flour. 

Mix the brown sugar, vinegar, diced tomatoes, ketchup, Worchester sauce, liquid smoke, and broth and add it to the fry pan.  Bring the whole thing to a boil.

Add some of the sauce mixture to the slow-cooker, then the brisket and the rest of the sauce, cover and set the cooker 6 hours on high, or 8 on slow setting.

About half an hour before serving, ladle out most of the sauce and put in a sauce pan and cook on medium to medium low until the sauce is thickened. 

Take meat out and mix the rest of the sauce with the thickened sauce and ladle over the meat. 

Serve and watch your guest’s or family’s mouth start to water.   

Penne with Shrimp, Asparagus, and Pancetta - A Tintitypes Recipe

This is a great way to use some od the basil in your herb garden, which I am sad to say, will disappear come the first frost.  however, it is usually available in grocery stores year-round.  It is a super easy recipe and it is absolutely fabulous.  I fed two very hungry adults, so you could probably serve three people with it.  However, the recipe can easily be doubled.  This pasta dish is easy enough to make on a week-night, and elegant and delicious enough to serve to company.

 

INGREDIENTS:

 

 

1/2 lb penne

12 large cooked frozen or fresh shrimp (thawed)

1/2 cup heavy cream

3 fresh basil leaves - chiffonade (cut into thin strips)

2 fresh basil leaves (to shred and add at the end)

1/2 inch chunk of pancetta (about 1/4 lb.) diced finely

1 cup dry white wine

2 cups pasta liquid (the water that you cooked the pasta in)

1 clove garlic -- finely chopped

zest of 1 lemon

juice of 1 lemon

3/4 cups freshly grated Parmesan cheese

1 Tbs. butter

8 to 10 asparagus spears (tender part only) cut into 1 inch pieces

2 Tbs. extra virgin olive oil

fresh ground pepper

pinch of salt (I only use Kosher or sea salt when cooking)

 

PREPARATION

Cook pasta in salted water until it is al dente.  Make sure you reserve some of the pasta liquid for the sauce.

Brown diced pancetta in olive oil on medium heat. 

Add asparagus and a pinch of salt.  Saute for 2 minutes and then remove from pan.

To pan, add the garlic and the lemon rind and saute for 30 seconds.  Add the basil and saute for only a couple of seconds.  Add the wine and let the alcohol evaporate -- this should only take a couple of minutes.  Add 1 cup of pasta liquid, the heavy cream, butter and some freshly ground pepper.

 

Cook to reduce and thicken -- you don't want it super thick because you will be adding cheese, which will finish thickening the sauce.  If the sauce does get too thick add some more of the pasta liquid.

 

Add the shrimp and cook just until shrimp is heated.  Add the pasta and toss all od this together.   Add the lemon juice. Turn the heat off and add the cheese.  Serve immediately and add some hand shredded basil over it.  When you add the fresh basil at the end it brightens the flavors.

 

NOTE:

I did not add much salt to this recipe because between the pancetta, the parmesan and the salted pasta water there is already enough salt in this recipe.

Butternut Squash Soup

Some weeks ago a couple of friends and I had a girl’s night in, and one of the things I made for the occasion was my version of Butternut Squash Soup. They loved it and Cheryl, one of my buddies, asked me to post the recipe on my blog.

EQUIPMENT NOTE The Perfect Marriage – Soup and immersion blender I love soups and make them often. One of the tools that I find indispensible for soup making is my immersion blender. Yes, you can use a regular blender or a food processor, but it is time consuming, messy and a pain to ladle the soup into a blender or food processor and then blend it in batches. An immersion blender makes the task a breeze with no mess or fuss. So, if you make lots of soups and sauces like I do, it is worth the investment. They are not that expensive and they are a great multi-tasker. I also use it to blend the veggies and drippings to make a fabulous sauce when I make roasts or roast chicken. I think you will find yourself using your immersion blender for a lot of things besides soups.

 INGREDIENTS

 About 4 cups cubed butternut squash – Carefully peel and then dispose of any seeds and then cube into about 2 inch cubes. (about 2 medium or one large butternut squashes)

1 diced onion – can be rough diced because all this will be blended after the soup is cooked

2 diced carrots – peel and rough dice

2 diced celery ribs

2 tablespoons extra virgin olive oil (EVOO)

2 Tablespoons apple cider vinegar

2 tablespoons maple syrup

6 cups chicken broth

A few crushed dried sage leaves, or if available, 1 tsp. fresh sage chopped very fine

Salt and fresh ground pepper to taste

2 Tablespoons orange juice or the juice of one orange. I usually add about 2 tablespoons when I’m cooking the soup and then squeeze some juice right before serving the soup to add some freshness to the flavors Zest of one orange

Serve with a dollop of sour cream. It adds creaminess, freshness and looks great.

 PREPARATION

Steam the butternut squash until fork tender. Drain. Then in same pot, sauté onions, celery and carrots in the EVOO for a couple of minutes until tender.

Add the orange zest, and sage first to release their flavor, just for a few seconds, then add the vinegar, orange juice, maple syrup, and chicken stock.

Season with salt and pepper. Remember to always under-season when you first add them and taste for flavor later on. You can always add more but if you add too much to start with you can ruin whatever it is you are cooking.

Cover and cook on low for 15 to 30 minutes – you can’t really harm it if you cook it longer. If you have an immersion blender, blend the soup until smooth, If you don't have an immersion blender use a regular blender and blend in batches, but be careful not to fill to top as it can "explode" all over you and burn you when you blend hot foods. You can also use a food processor.

Check seasoning and adjust accordingly. I like to serve with a squirt of orange juice and a dollop of sour cream.

NOTE: This soup freezes beautifully.  So if you have leftovers freeze for a rainy or snowy day.

Chuck and Cynthia's Chili con Carne

 

One day Chuck and I decided to make our own version of the classic chili con carne. So, I dove into my cookbooks and we borrowed this from one and that from another, plus we added a tip from my mother - pureeing some baked beans to both, flavor and thicken the sauce. What we came up with is the following recipe, and I have been making it ever since. It is a delicious chili. The longer you cook it, the more the flavors blend. This recipe makes a lot of Chili, enough for 3 meals for two people. What I do is divide it in three, freeze two batches and eat one that night. It is a great way to have a pre-cooked meal on days when you don't have time to cook.

 

 

INGREDIENTS 

 

• 3 lbs. ground chuck (if you are not using sausage, then 4 lbrs. ground chuck)
• 1 lb. pork sausage
• 1 can (15 oz) diced tomatoes
• 1 can tomato sauce (15 oz)
• 2 cans (15 oz.) red kidney beans – drained and rinsed 1 can (15 oz) Bush’s Chili Beans 1 can (15 oz) Bush’s Original Baked Beans – puree the baked beans and the tomato sauce together. I use an immersion blender, but a food processor or a regular blender will do the job)
• 1 can (15 oz) beef broth
• 1 onion – diced
• Salt & fresh ground pepper to taste
• 1/2 tsp. cumin 1 to 2 tsps. oregano
• 1 to 2 cloves garlic - minced
• 4 tablespoons chili powder
• 1 tablespoon sugar
• 1 bottle beer

PREPARATION

Sauté the onion. Remove.

Brown the sausage ( if using), remove.

Brown the ground chuck. Remove any of the liquid.

Add the garlic, cumin, salt, pepper and oregano. Then add the onion and sausage.

Puree the baked beans and tomato sauce together, add.

Add the chili beans, diced tomatoes, sugar, broth, and beer.

Simmer for an hour or two. Add the red kidney beans about 1/2 an hour before serving (remember to drain and rinse them before adding them.

 

I serve with dollop sour cream, grated white cheddar cheese, cilantro, and minced chives Corn bread goes lovely with this.

 

Note:  Once you mix everything together you can put this in a slow cooker and cook at low setting for 8 hours. 

Cooking for Friends and Family – What’s for Dinner?

Inviting friends and family to dinner has become a complicated endeavor. In the past, having someone over for dinner was a simple matter: you set a date and time, you decided on a menu based on what sounded yummy to you, you cooked it, you served it, the people ate it, they enjoyed it, they thanked you, and a good time was had by all. But all that is now in the past. Cooking for friends and family in today’s world has become a complex and almost scary affair, a tangled jungle of factors to fight through with a figurative machete, to try and determine what one can serve one’s guests.

If you don’t believe me, consider the following list of issues that the modern host faces: the diet fad of the day, ideological fads, lactose intolerance, food snobs, allergies, picky eaters, meat and potatoes only eaters. I have sometimes been known to exaggerate to make a point, but trust me when I say, that this time I am, if anything, understating the matter. Ok, let me elaborate a little to illustrate my point. Let’s take some of the items on the list, starting with fad dieters.

TO CARB OR NOT TO CARB

Let me start by saying that I am not making this up, these are actual people I know. It is never safe to assume I know which diet fad they are into at any given time, it just depends on what book or article they read last. One day they are into the whole counting carbs thing, so that if, say the main course were to be a pizza, that day they will only eat the fat-laden pizza toppings and leave the carb-infested crunchy crust resting on the plate like a forlorn food Frisbee. Then, the next time that same pizza offering would find them scraping off the tasty toppings and consuming the previously offensive carby crust, since now they are eating only carbs and shunning any and all food that might contain even a hint of fat.

IDEOLOGICALLY SPEAKING . . . NO GREEN EGGS AND HAM

And here we get into a whole mine field of food no no’s that, at least I would previously have never even imagined existed. The list here includes vegetarians, vegans, and raw food only adherents. The practitioners of these food ideologies came to these extremes for different reasons: some of them for health-related benefit beliefs; some for animal rights advocacy; some because they have a latent eeek factor, which they developed at age five and continue to cultivate into adulthood. The reasons are many, but the outcome the same: cook beware, chicken broth, honey, egg noodles as well as other every day staples like milk, bread and cheese are considered evil. In one case an acquaintance became a vegetarian because she saw a documentary about a meat packing plant. Not sure how she thought cows became steaks before seeing this documentary, but from that day on, cows were off the menu – leather shoes and leather seats were still fine, but eating meat somehow was now taboo. Don’t ask me to explain the logic, I’m an omnivore, and adhere to the philosophy that if it can’t run away from the plate on its own it is fair game. Also, I was brought up in a plantation where my neighbors and family had farm animals. I remember as a little girl chasing down a chicken with my cousin to catch for that night’s dinner at my great aunt’s house. After we managed to corral the thing, my aunt wrung it’s neck, dressed it and we had fresh chicken that night for dinner. Oh please, don’t be horrified, the chicken wasn’t a pet, it didn’t have a name, and its whole reason for living in their yard was for the purpose of laying eggs and then serving as a dinner serving. Have you ever been around chickens? What other purpose do you think they should serve, they really aren’t the brightest of creatures, but they are tasty. I also love leather jackets, purses, shoes and sofas, so guess that I won’t be voted as a PETA representative any time soon, unless by PETA you mean “people eating tasty animals.”

My vegan, raw food friends are sweethearts and know that I try to come up with edible goodies for them, but they also accept that cheese and some form of “beast” will be served on our side of the table. We respect and accept each other’s food needs and a good time is always had by all. They also compromise when they come over and eat cooked food. I can deal and understand their vegan needs, but the “he” of this great couple doesn’t like raspberries, and that is the one thing I truly can’t comprehend on any level. I discovered this once when I made a raspberry sherbet for desert only to discover that he didn’t like raspberries. I must confess that that is just plain wrong, and even his wife agrees with me on that point. I mean, really, who doesn’t like raspberries?

WHERE'S THE BEEF?

 From vegetarians, raw food only and vegans we then go to the other extreme: the meat and potatoes only group. Talk about schizophrenia. From no meat and only vegetables we take the giant food leap into the world of the only edible vegetable is the potato and the only possible main dish is a large hunk of red meat, preferably grilled, and for variety hamburgers or a slab of ribs are an acceptable alternative. I have an uncle who fits into this slot. I love him dearly, but bless his soul, he has never eaten a salad in his life, in his words “that’s rabbit food.” No wonder my aunt hates to cook, she is bored silly after cooking the same few things over and over for over fifty years. At least I don’t have to think too hard what to cook for them when I have them over for dinner. It’s pretty much a no-brainer.

GOING NUTS ABOUT NUTS

I don’t remember hearing about food allergies in the before time. I’m sure they must have existed, but you never heard about them. Growing up I don’t remember any kid being allergic to peanuts or nuts or any other food. Maybe there were kids with food allergies and since no one knew about them they just ate the stuff and then died from it before they ever made it to school, and that’s why we never knew any kids with allergies (hope you, the reader understand that I am being facetious here). But now it seems like everyone has some sort of, either allergic reaction, or for health reasons have to avoid all sorts of foods. Let me name just a few allergies that affect my own acquaintances: raw tomatoes, peppers, sea food or any sort, cucumbers, peanuts, anything with seeds, carbonation, lactose intolerance, tannins, chocolate, cheese, still water (explain that one to me), and that’s just the ones that come immediately to mind.

TRICKS FOR TREATS

So, cooks beware, it is a food jungle out there with obstacles and snares which the modern day host must forge a tenuous path through. You almost need to keep an alphabetical log with the name of all your prospective guests with annotations of what foods they can or will eat next to each name. And oh, I didn’t even touch on the religious sins the unwary cook can condemn her guests to, like serving caffeinated coke, coffee or alcoholic beverages to a Mormon (I have a story about that one that I will write about at a later date), or a dairy product mixed in with meat to a Jewish guest. So, guess the only words of wisdom I can offer are: try your best to be as accommodating as you can, and hope your guests have the courtesy to be gracious of any and all unknowing faux pas you may unknowingly commit.

So, now that I have managed to scare you witless about all the dinner party pitfalls that can plague your plans, just take a giant plunge and forget everything I said and don’t worry and be happy… of course, you might want to pour yourself a large drink before your guests arrive. Happy entertaining.

Cynthia ’s Pork Chops with Orange-Apricot Glaze

INGREDIENTS

2 thick, center cut pork chops – with bone
½ cup chicken broth
¼ cup Triple Sec or Gran Manier liqueur
Zest of one orange Juice of one orange
1 Tbs. apricot marmalade
Salt and fresh ground pepper to taste
Couple Tbs. extra virgin olive oil

PREPARATION

Heat fry pan at med.
Add oil and sear the pork chops on both sides – this only takes a 2 to 3 minutes per side.
Add the liqueur – let the alcohol evaporate , about 1 minute.
Add the chicken broth and then cover.
Cook on medium low heat for 5 minutes.
Add the zest, juice and marmalade.
Raise the heat to med. Cook until glaze consistency – this should only take a couple of minutes.

This is a very easy pan sauce dish that takes only minutes to cook but is delicious.

Serve with noodles or rice and a salad for a fast and tasty meal.

Cynthia's Tortilla and Meatball Soup

SOPA DE TORTILLA Y ALBONDIGAS 

Note: This is a wonderfully hearty soup. It is a one dish meal. A real treat anytime, but especially on a cool evening. One of the joys of soup is that they are not an exact science, so feel free to experiment and add more or less of any of the ingredients listed. Remember, you are the cook and it is your kitchen.

Yield: 6 to 8 servings

INGREDIENTS

1 large onion – diced
1 medium sized zucchini – sliced into 1/8 inch pieces and quartered (large dice)
3 carrots – large dice
5 TBS. extra virgin olive oil
4 to 5 cups beef broth (3 cans)
2 cups water
1 bunch cilantro – some for cooking with the soup and some to put over soup when serving
Juice from 2 or 3 limes – depending on the size
Zest from one lime
1 package frozen Armour Original Meat Balls
1 ½ cups frozen or fresh corn kernels
1 – 15 oz. can diced tomatoes – may use fire roasted diced tomatoes too
1 – 15 oz. can tomato sauce
Salt & pepper to taste
½ tsp. oregano
20 corn tortillas cut into ½ inch slices
1 ½ cups canola or vegetable oil
1 cup shredded cheddar cheese – I like the white cheddar
 

PREPARATION

In large (5 quart) pot or Dutch oven heat the olive oil, add the onions, sauté for one to two minutes, add the carrots, sauté for another couple of minutes.
Add the zucchini and sauté for another 5 minutes.
Add the lime zest, ½ of the lime juice, diced tomatoes, tomato sauce, beef broth, water, oregano, ½ of the cilantro, salt and pepper (remember that it is always better to add less salt and pepper at first since you can adjust the seasoning afterwards).
Cook for about 15 minutes.
Add the meatballs and the frozen corn kernels. Cook for another 10 to 15 minutes.
Right before serving add the other half of the lime juice.
Taste before serving to see if any of the seasonings need adjusting.

While the soup is cooking, in a heavy tall sauce pan, warm up the vegetable oil. Heat should be on medium, no hotter than that otherwise you will burn the tortilla chips. When oil is hot, fry tortilla chips in batches of no more than about eight strips at a time. Remove chips to a paper towel lined plate and salt them while they are still hot.

Ladle soup into bowls and add some cheese and a few broken up tortilla chips and cilantro on top. Serve the remainder of the cheese and chips on the side.

Enjoy