Orange Angel Cake w/Semisweet Chocolate Glaze

It still being the Holiday Season, I've been on quite a roll, of Special Desserts, and rich concoctions! This is by far one of the most decadent to date. I was thinking about being a little kid, and writing that last post about my Dad, many memories were churning about, my ever overly active mind, and every year at some point, I remember getting one of those  Chocolate Oranges, that when tapped on the tabletop all the segments come apart, and were slowly eaten,  each one better than the last! I mean who ever thought about Chocolate and Orange together, was brilliant! So began the research, for the right cake recipe, this one is a little different from the Angel Cake Ricky,  more creamy, but with the Dark Semisweet Glaze, and Orange undertones, much more intense, with all the light, airy, "Angel" qualities of the other. I must say, a delite for the senses! Luckily I have a very good taste team (my Husband Bobby, his kids, when they come by, my next door neighbors.....ect.) or I'd weigh a ton, as for me.... one bite, to assess, is really all I ever get, gotta watch the girlish figure, dontcha know!!! Then on to creating something else. But I love the look on peoples faces, as they enjoy these treats, as much as I love making them!
And with my own personal eating machine (Bob) off work for the Holidays, I don't have to worry about them sitting on the counter, for more than a day or two, what I wouldn't give, to have that man's metabolism!!! And a quick note! The Holidays are almost over, and some super healthy, and delicious recipes are coming up for the New Year!
New Year, Knew You! Right? So enjoy, while you still have an excuse, to make some really, naughty decisions! Don't judge, I'm just making this, deliciously, irresistible stuff!

Let the egg whites sit out for a 1/2 hour to come up to about 60º to 70º
Preheat oven to 350º
Have ready a ungreased 10" inch tube cake pan, w/ a removable bottom.
Sift together 3 times:
1 cup sifted Swan's Down Cake Flour
3/4 cup sugar
1/2 tsp salt
1 1/2 TBLS. Orange Zest (you will have to work the zest into the mixture, forcing it through the sifter and using your fingers if necessary to smush it in.
Combine all these ingredients in a large mixing bowl, leaving plenty of room, as this will increase 4-5 times in volume.
1 1/2 cups egg whites (about 10 lg. egg whites)
1 TBLS. water
1 TBLS. lemon juice
1 1/2 tsp Mccormick's Cream of Tartar
1/2 tsp McCormick's Pure Orange Extract
1 tsp McCormick's pure Vanilla Extract
Beat on low 1 minute, then increase to med high for 3-5 minutes when mixture forms soft moist shape when mixer is lifted out.
On med high add:
3/4 cup sugar 1 TBLS. at a time
Slowly, this should take 2-3 minutes, and at the end you should have soft, glossy, peaks, that are not stiff, over mixing will produce a tough cake.
Now start to FOLD flour mixture in, about a 1/4 cup, at a time sprinkling over egg mixture. Do not mix or stir, folding mean to grab from the bottom of the bowl w/ a Rubber Spatula and literally folding over top, continue until all flour mixture is folded in, about 6-7 times, until no flour mixture is visible, and completely incorporated.
Pour or scrape into pan and bake for 40 minutes, or until cake tester , skewer, comes out clean.
Let cool comepletely.

Run a knife around the edges and then push up the bottom, and run a knife around bottom to release cake onto plate.

Semisweet Chocolate Glaze:
5 oz Ghirardelli Semisweet Chocolate Chips
1/4 cup Land'O'Lakes fat free Half and Half
Put in microwave, 30-45 seconds at a time stirring, in between, until smooth, Add 1-2 TBLS. at a time:
5 TBLS. Land'O'Lakes Unsalted Butter
1 tsp McCormick's Pure Orange Extract
Stirring until incorporated and smooth as silk. Test with a candy thermometer, when it reachs 90º, it's ready to start glazing cake, or you ca cool a little longer and frost, but be careful, this is a delicate cake, and can tear easily, so I highly recommend glazing, for this particular cake.
But for future reference, this glaze is so easy & versatile, it can be used as a great fake out, on a store bought cake. Only you and the cashier at the store will know. But, of course nothing is better than the real deal!
So, as always enjoy!
LIVE,LOVE,LAUGH,COOK!!!
© Jennifer Green Alger 2009

Morty Joe's Challah & Cream Cheese Casserole w/ Warm Apricot Preserves

As you all know I made Challah Bread earlier this week. Which if you're a baker is a milestone in itself, what with the kneading(Thanking God and Sharon/Billy for Kitchenaid Mixer),and the rising, twice and the "mishagas" braiding, "OY Already! "Anyways, I have some left over so I was thinking, what about making some French Toast - and . . . well, one thing led to another and I was drawn into a swirl of thoughts of my father, Morton Joseph Green,or "Morty Joe", as I liked to jokingly call him, a wonderful, creative man who loved to live life to its fullest, who made for me the delectable treat of cream cheese and jelly when I was very small. I thought it was just the best thing I'd ever had in my life, and that he was the most clever Daddy for having had the inspiration to combine these two items in a sandwich for me! So, being his clever daughter, I thought why not get creative and turn this simple treat into a masterpiece! So, that's what I did!  This is put together the night before so in the morning, while enjoying your coffee (which you set for autobrew the night before, right?), this is in the oven baking away.So with the help of my Brother James (see pic),giving me a hand w/ this blog! YAY! I'm pretty sure our Daddy would have loved the whole concept!

Gather up:
1 loaf of stale bread, at least one day old (in this case Challah)
1 package Philadelphia cream cheese
1 jar  Smuckers apricot preserves
5 eggs
1 1/2 cups whole milk
1 tsp. vanilla
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
2 TBLS Unsalted Butter

Fresh Whipped Cream or Sour Cream
Line a 13x9x2" pan with foil (save yourself the extra clean up!), grease pan.
Cover bottom of pan with slices of bread
Spreading bread with a generous amount of cream cheese as you go, place a piece of bread on top of each cream cheese-covered piece to make a sandwich, and snuggle them all in to the pan. (You can cut pieces as you go to fit 'em in.)
In a large bowl, whisk:
Eggs
Milk
Vanilla
Brown sugar
Cinnamon
Nutmeg

Pour the egg/milk mixture over all the cream cheese sandwiches and make sure all of them are covered, pressing down with a spatula until the top layer is moist and the bread has soaked up all the liquid.

Cover with foil and refrigerate overnight.

In the morning preheat the oven to 350º and bake covered for 30 minutes, remove and brush w/ melted butter, and bake uncovered for another 15-20 minutes or until, puffy, and golden brown.

When you take the casserole out of oven let it rest for 5 minutes to set. I mean, ten is better, but let's get real, nobody at my house has ever been able to wait.

While it's setting, in a small pan put as much apricot preserves as you think will need and melt over low heat.

Cut the casserole into squares and serve with melted Apricot Preserves, Whipped cream or Sour Cream on the side.

And as always enjoy!
LIVE,LOVE,LAUGH,COOK!!!
© Jennifer Green Alger 2009

Macaroni and Cheese for Angie

I've known Angie since I was an 11-year-old stowaway"Work Scholar"/wild child at the Esalen Institute in Big Sur. She was about three years older but treated me just as she thought of herself, i.e. as an "Emancipated Citizen of the Wild World of Big Sur." She did whatever the heck she pleased, wherever, and whenever, she wanted, and was smart enough to pull it off. And she took me under her wing!


Angie knew how to make dressing in funky clothes look really cute, like a kind of "cowgirl hippie chick" - and it wasn't like we were shopping at Aéropostale; we sought clothing treasures amid the free boxes of hand-me-downs and giveaways located at a couple of spots on the Esalen grounds. She could even transform a scarf or other shmatta into a tiara, belt or a shirt for that matter.


Angie lived in this cool little trailer, on a hill, up above pretty much everything. That's where we spent time dressing up just so we could priss about Esalen, as if we owned it, which in a way we did! I remember our good times like they were yesterday, including dancing on the deck outside the Lodge, watching her sing on stage with the Esalen Band, thinking to myself, "I'm gonna be just like her someday . . .a goddess in her own right." I still feel that way, to this day.


We went through a lot together over the years, and although we eventually lost touch, through the magic of Facebook, the warmth, humor, and good vibes, from deep inside her, are back in my life. I get a "comfort buzz" from being part of her daily Facebook, online coffee klatsch. She's been so supportive of me as a friend and of this blog that I must join her many friends in declaring "This one's a keeper!" You make me feel strong, positive and comfortable. Even from 3000 miles away. I treasure our friendship. Merry Christmas!!!


Angie, knowing that "comfort food" is your favorite, I had in mind some favorites we've previously discussed, but they are still in the works. This one however just passed the Christmas Eve kids test last night - no leftovers! - so here it is:


Start with one 12- to 14-oz box of Ronzoni macaroni, shells or whatever shape floats your boat. Note that the importance of making the pasta in advance is, that way it's ready for the sauce and then can either be refrigerated to be cooked later or prepared right away.
In a skillet over medium-to-medium high heat,
1/3 cup butter
1/2 cup sweet onion, chopped finely
1 or 2 cloves of pressed garlic 
Let the onion cook five minutes over medium-to-medium high heat until translucent and just starting to brown, at which point add:
1/3 cup White Lily All Purpose Flour
Stir constantly, for two to three minutes. Then turn down to low heat and, whisking constantly, add:
1 1/2 cups Swanson chicken stock in a box/ or canned or just bouillon cubes and water (adding more if it gets too thick)
3/4 cup Land O'Lakes Half & Half
When it becomes thick and bubbly, remove from heat.
Meanwhile whisk together two eggs in a large bowl. To temper the sauce into the eggs, add slowly to eggs about a tablespoon of sauce, at the same time whisking constantly. Once the eggs start getting warm you can add it a little faster but trust me, if you add it too fast, you will make scrambled eggs and cheese. So take your time, in this case cooking in a hurry doesn't work, it's a timing-is-everything deal. Very much like life!

Once the eggs and sauce are incorporated, pour all of it back into skillet over low heat, stirring while you pour.
Add:
8 oz of your favorite shredded Kraft cheese (or cheeses - I used a blend of Mild Cheddar and Pepper Jack).
Keep stirring until cheese is melted, then turn off heat
In an 11" x 8" baking pan, mix pasta and sauce.
Next, add Tony Chachere's Cajun Seasoning and black pepper to taste. Remember, the cheese and the stock are both salty so really taste everything as you flavor!
Top with 5 oz. Kraft Sharp Cheddar cheese and 1/2 cup buttered bread crumbs (put bread crumbs and two tablespoons of butter in a small pan over low heat, until butter is absorbed and crumbs are golden. Put in 350º oven uncovered, for 15-20 minutes until bubbly and golden brown. If your making ahead of time, cover w/ foil and refrigerate. When you're ready to, put in oven for 30 minutes covered and then uncover, and bake 15 more minutes.

   And as always, enjoy!!

   LIVE,LOVE,LAUGH,COOK!!!

   © Jennifer Green Alger 2009 

Jen's Holiday BurnOut FaceLift

With the holiday's upon us, we tend to eat more things we usually wouldn't, and for some, drink more than our share! We put the exercise video's on hold, the Treadmill is growing it's own cobwebs, and it's "Just to damn cold out to go for a walk!" But when all else fails, have fun, and enjoy the holiday's!! There is one trick, for us Ladies, and Metro-Sexual Men out there! And with all the expensive creams, lotions, and potions, that can be bought at the Mall, there's one sitting in your refrigerator, just waiting to be hatched! The egg. You know the incredible thing?
So hears the deal, crack one open and separate the white, from the yolk, your going to be cooking,  something, at some point today, so don't you dare throw away the yolk. Save for a cake, cookies or a simple omelet. And for you egg white eaters, one yolk isn't going to kill ya! Or for a old Bartender like myself, back in the day, I'd make a nice old fashioned Ramos Fizz!!! It's a waste not want not thing!
Wash your face, and neck, and chest, with a mild soap, rinse, dry completely, and slather egg white, wherever you feel a little droopy, being careful not to get in your eyes, or in your mouth, but I always do my upper lip, and my lids, and under eye with a very small clean make up brush. And of course my chest, as this will assure that that low cut number you where on New Years Eve, will look that much better. Let dry completely, I usually do at least 15 minutes, as it dries you will  feel the skin getting tighter!!!!  It's absolute brilliance!!!  Rinse with luke warm water, then splash w/ cold!!!!  Do your routine as usual! And enjoy the Holiday's looking fresher, tighter, and younger! This treatment can be done as often as you like, it's got nothing in it to harm your skin, as a matter of fact just the opposite!
Enjoy!

AND AS ALWAYS, LIVE,LOVE,LAUGH,COOK!!!! (and look good doing it!)
© Jennifer Green Alger 2009

X-Mas Eve Dinner 2009

Hey guys and dolls!! I was cooking X-Mas Eve Dinner and had many requests, from my family to do the now famous Stuffin Muffins, but last time I felt they were a little to tart, as I used Granny Smith Apples and Cranberrys,
So I changed things up and used a sweeter Red Delicious Apple and Dried Cherries instead, And there you have it they are awesome...

Just follow the same recipe from the Thanksgiving post, and change, just these two ingredients. Trust me, it's awesome! I also added to the repertoire, Homemade Mac And Cheese, for Angie which I will post tonight or tomorrow, And the Turkey Breasts, I did w/ a Balsamic, Soy,  Honey Glaze recipe also to follow. It was a nice afternoon/evening had by all and always good to have the kids around!

Succulent Shrimp and Okra Gumbo w/ Filé Powder

During the spring and summer months, we have huge vegetable garden, with my neighbors James, and Essie Mae Grissom, who are also our landlords, and friends, really more like family, now that we've been here so long , but it was really like that, right from the beginning. James, 85 has been growing vegetables, since he was big enough to walk, as he puts it, and tells me story, after story, about taking the crops to market, with a Horse Drawn Trailer Full of whatever crop they had harvested, and drove it from here in Gwinnett Co., 40 miles down to Atlanta, where there still exists a Farmers Market to this day. Leaving before daylight and getting home long after dark. Life was very different back then.
      Essie Mae, 90 years old now, and her first husband bought the old farm house I live in now 72yrs ago, after losing her husband, she built a house next door 35 yrs ago, met James, also recently widowed, and they married, and are still there, but Essie had raised all six of her kids here in the old farm house. Most of which she has outlived, so I've become like a daughter to her, and she like a Mother to me. Like I always say, everything happens for a reason. This recipe was born of the garden, that has brought us all so close, which makes it all that much better, as I'm using everything from this years harvest, which I've either canned, or frozen, thanks to Essie Mae's teaching me how to can, and preserve, and freeze things "Propper", as she says. The Shrimp, and Spices, and Rice are the only things I need from the store. Everything else came from the earth outside my back door.

So, in a heavy bottomed soup pot add:
1/4 cup Bertolli Extra Virgin Olive Oil
1 1/2 cup Onion
1/2 cup Celery
1/2 cup sweet or hot banana peppers, they are best when they've turned red or at least bright yellow
Saute until translucent, about 5 minutes over med heat
Add:
1/3 cup flour and keep stirring for 2-3 minutes
Add:
3 cups chicken or fish stock
3 cups tomato puree 
3 TBLS. Pressed Garlic
1 tsp or to taste Tony Chachere's Cajun seasoning
Cook for 10 minutes on simmer/low boil,  stirring occasionally, flour sticks, I'm just sayin'....
Add :
1 1/2 lb Okra sliced 1/2 inch thick
Cook for about 10 more minutes
Add:
1 1/2 lb Peeled and deveined Medium Shrimp
cook until Shrimp turns pink, about 4 minutes
Sprinkle with Filé Powder, stir well
turn off and leave covered for a minute or two.
Serve with Old Fashoined Sticky White Rice (Short Grain is all that means, it gets sticky all by itself)
2 cup rice, to 4 cups water, depending on how much you want to make, just double up
I always put out more Filé Powder and Cayenne Pepper, for people to add to their own taste.
Cause I like it hot, hot, hot!!!
© Jennifer Green Alger 2009
LIVE,LOVE,LAUGH,COOK!!!

Caramelized Brown Sugar Créme Bruleé

As a child I just didn't like custard, or any thing like, flan, or tapioca, etc. Then, one day, My Mother Louise and I were invited, by her long time friend Douglas Madsen, my nick name for Douglas (fittingly) was "God Mother", and he was a trip and a half, funny, and flamboyant!  After this first dining experience with he, and my Mom, it became a tradition, of sorts, for us all to go to Ventana in Big Sur for "Mothers Day Dinner", this lasted a long time, many, many, years, and whether Douglas new it, or not, he was about to turn me on to one of the best desserts I have ever had, to this day, Cremé Bruleé. He ordered it for me, against my better judgement, and I politely bit my lip, thinking only of what I was going to do with it once it arrived, maybe the waiter was a mind reader, I thought, and will bring me what I wanted, which was Chocolate Mousse! Not likely since even then, the service at Ventana was all about impeccable!
Mind you, this was way back in the day, when there was still a Ventana General Store, up on the side of the road on Hwy 1, that used to show Movie's, on a reel to reel, every Sunday. We would find someone old enough to drive, and all of us Esalen, and South Coast kids, would get a ride to go to the "Movie's" in the "Valley"as we referred to it, and it was almost, as big a deal as when, my Mom's friend Lolly Fassett the owner and founder of Nepenthe's, would let us go on the "Town Run" on Friday's, when she would drop us at the State MovieTheater, while she did her shopping for the restaurant and her home.
 Ahh..... the life of a Big Sur kid....pretty much let the wind blow you, where it would go. I recently received a present in the mail, which reminded me of some of these old stories, My very sweet Brother Bill sent me a copy of "My Nepenthe" Bohemian Tales Of Food, Family, and Big Sur. by Romney Steele, (Lollys Grandaughter)  known to us as Nani, and at one point, was even my sister in law, but that's a whole other recipe/story, as she actually catered my wedding as a present, and everything was wonderful, of course!!! Nani was always so sweet, and nice, to me, and, well....just "raised right" as they say here in the south. I'm thrilled to have the book, and had to pry it out of my paws to get back to work, blogging.
It may not pay well, blogging, (like at all), but it sure does remind me of so many good times, and it keeps me in the kitchen where I am at my most comfortable, competent, and at home. Creating things that taste good for the people I love. Anyways, I digress.
So meanwhile back at Ventana (which was alot smaller at the time) dessert has been delivered....and it's not Chocolate Mousse, and with all eyes on me, I'm just breaking the hard caramelized sugar shell, on top of this strange new dessert, and as I tap it open, the scent of sweet vanilla, and  heavenly cream, and pure, unadulterated, olfactory love, came wafting up and tickled my nose, I felt like I was opening a really good christmas present. And indeed I was, it's my favorite to this day, and I always save it for special occasions, in order to recall all those wonderful dinners, with the ones I loved.
So this is for all of you....and the beautiful memories, and the ones we all have yet to make!!!!
And so it goes......
On a very low heat, bring 2 cups of heavy whipping cream, almost to a simmer. When I say almost, that's what I mean, this should never boil.
In a medium bowl mix 9 lg egg yolks
1/2 cup finely ground granulated sugar
until blended, and be sure to do this right next to the heating cream, so you can stir it, and make sure it's not boiling.
When the cream is up to almost simmer, turn off and start very slowly incorporating the cream into the egg mixture(see pic1), about a tablespoon at a time until the mixture is temperate, (add it to fast and you'll have scrambled eggs), slowly add all of cream to egg/sugar mixture, until well mixed.(see pic 2)
Add 1 1/4 tsp Pure Vanilla Extract, mix, and strain though a fine sieve in to a pourable container.(see pic 3/4)
Pour into 4 six oz. ramekins, fill to 1/4" from top (see pic 5). Preheat the oven to 325º, have ready a medium pot of simmering water.
Make a water bath, by using a 13x9x2 " glass baking pan, line with a clean kitchen towel, to fit in the bottom and place the ramekins so that the sides are not touching each other, or the side of the pan, fill the ramekins with the cream/egg/sugar/strained mixture, and place on the center rack of the oven. Carefully, with a pourable measuring cup, start to fill the pan until the hot water is  2/3's to 3/4 up the sides of the ramekins.(see pic 6) Carefully push the rack back into oven, being very careful not to splash any water in to the filled ramekins. Close the oven and do not disturb for 30 minutes, at which point, give or take five minutes, till the Bruleé is set but still quivers slightly when gently shaken, remove, and cool completely.
Cover tightly with plastic wrap, and refrigerate over nite.
When ready to serve, remove plastic wrap,  carefully dabbing any condensation that has formed, sprinkle
with Raw or Light brown Sugar (sifted),  I am generous with this because I like a thicker shell, it's a matter of taste, but trust me on this one, more is better but don't OVER due, now, with a propane torch,
start to sweep, gently at first, across the top of the dessert, until you see it start to bubble and melt, turning a amber color, do not burn, slow, and steady, until you get used to doing it! When all sugar is melted and has a nice color, you my friend have before you a Cremé Bruleé, let it sit for just a moment, to harden, and serve.
 A nice touch for a fancy event or whenever is to place it on a paper doily, on a plate, and place some fresh Berries of choice, around the sides of the dessert! And as always Enjoy!

LIVE,LOVE,LAUGH,COOK!
© Jennifer Green Alger 2009  

Jen's Challah Sabbath Bread

For those of you who now know me I am very particular about the recipes I create, so sometimes it takes a couple of try's, and Voilà, I'm in the zone, and the recipe is born! This is a bread you want to be perfect, as it represents so much to those of Jewish Faith.
On Shabbat every Jew is commanded to eat three meals (one on Friday night and two on Saturday). In Judaism, a "meal" includes bread. Hence, Jews will traditionally eat challah at the beginning of their Shabbat meal. As with any other type of bread, the blessing "Baruch atah Adonai, eloheinu melech ha'olam, hamotzi lechem min ha'aretz" is recited before the challah is eaten. Translated, it means "Blessed are you, Lord, our God, king of the universe, who brings forth bread from the earth."
Another interesting fact, is that a small olive sized piece of dough( the actual chala) is broken off and baked until burn't, and thrown away, representing the burning of the temple.
I love this history as much as I love this delicious bread, and hope you will too.
Have all ingredients at room temp, including mixing bowl, as it can change the temp of water.Rinse with warm water and dry the bowl to avoid this, and use a candy thermometer to check temp of water.
Dissolve, 1 package Active Dry Yeast
1 tsp sugar 
1/2 cup warm water( 110º-115º) 
until dissolved about 5 minutes
Add:1/2 cup Bread Flour
2 lg eggs
3 egg yolks
3 TBLS. Vegetable oil
3 TBLS. Domino's Sugar
1 1/4 tsp salt
Mix on low until thoroughly mixed
Slowly add 2 1/2 cups Bread Flour
Knead with bread hook for 8 minutes
until the dough is elastic and doesn't stick to the bowl or hook.
Put in a oiled bowl, turning to coat, cover w/ Plastic wrap and let rise 1 1/2 hrs in a warm place (75º-85º)
Punch down the dough, knead lightly and return to bowl, cover and refrigerate, for at least 2 hrs until doubled in size, it may remain in fridge longer if your not ready to bake, up to 12 hrs.
The dough now needs to be divided into 3 equal sized pieces, roll into balls, cover loosely for 10 minutes
Grease and sprinkle w/ corn meal a lg Baking sheet.
Roll each ball into a 12" to 13"inch rope, dust ropes lightly w/ flour. and starting at one side pinch the
dough together and braid. Tuck both ends underneath the loaf and place on baking sheet, brush w/ 1 egg and a pinch of salt well mixed. Cover loosely, and set in a warm spot and let rise 45 minutes more.
Meanwhile, preheat oven to 375º
After the 45 min. rise, brush once more with egg mixture, and sprinkle w/ Sesame, Poppy seeds or course Kosher or Sea Salt.
Bake until the loaf is golden brown and the bottom sounds hollow when thumped, about, 30-35 minutes.
Let cool, on a rack and as always, Enjoy!
LIVE,LOVE,LAUGH,COOK!!
© Jennifer green Alger 2009

Sneak Peek from the test kitchen at Jen's Dish

Well, with the arrival of the new baby "Lucy" (the Kitchenaid Artisan Mixer) as I like to call her, cause she's a mixed up red head, I've been doing a little fooling around in the kitchen, and the first thing I wanted to make was a Traditional Jewish Sabbath Bread "Challah", and I found a recipe with which to start my process, which usually goes like this, I find a recipe that look's good, with Baking especially, everything must be very precise, it's a science. But once you get the measurements and ingredient's that absolutely have to be in order, there is a opening in which to make something your own, which is what make's my recipe's.....well, mine! So this is the tester, that we will be trying with the left over Pot Roast, which by the way, is even better the next day! And afterwards I can plan the new rendition of "My Challah", as opposed to the basic recipe which I have used. And I must give credit where credit is due, My go to "Cooking Bible"always has, and always will be, "The Joy of Cooking"by Irma S. Rombauer,Marion Rombauer Becker, and Ethan Becker, it's been my teacher, and my friend since I read my first copy, I was 11 yrs. old and saw it high up on a shelf in Horst & Roweena's  Mayers  kitchen, in Big Sur about a million years ago, and as we didn't have TV, or even Video's back in those days, I read it from beginning to end, and it's a big book! It was the 1951 edition, I was hooked, it didn't just give a recipe, it explained what things were, how they came to be, and what went well together, what cut of meat could be prepared in what fashion, what vegi would be a appropriate accompaniment, and a starch that would round out the whole thing!!! It was magical to me, and still is, and you can still find me, sitting quietly, thumbing thru it to this day, just reminding myself that there is always something new to learn. I now own the 75th anniversary edition, which still blows my mind, I recommend this book, to anyone who has ever even thought of cooking, or is just in need of more knowledge!! I'll let you know how it is, and post the recipe as soon as it's ready!
Thanks for being a part of this wonderful adventure with me!
Jen

PS. OMG, That was so good!

Sesame Ginger Potstickers

Hey guys and dolls, these are going to be the hit at any event, and the dipping sauce's are awesome, this is one of my all time party tricks, they're small but mighty, so flavorful! For everyday I use ground chicken, or turkey, but pork, or tofu, works well too. But for a party I do them with shrimp meat, and they will "WOW" a crowd! I have a feeling there is one or two members of my family in California, I might have to make these for next time I'm there....oh ya... you know who you are! The recipe can be doubled easily, for large groups, but you might want to recruit some family members for an assembly line type of deal.  I'm just saying......you're going to need several stations to work in, and as one batch is simmering, you're putting together the next, and so on.
Have ready several cookie sheets, wax paper, a slotted spoon, a large pot of simmering water with a tsp of oil, at a slow rolling boil. A damp cloth towel. Large Freezer bags.(Unless your planning on using all of them, freeze in batches.) About a 1/2 cup Sesame Seeds Toasted and 1 minced green onion for the finishing touch, set aside.
In a large bowl mix well:

2 TBLS. Fresh Ginger finely grated
4 Cloves Garlic grated or pressed
2 minced Green Onions
1 finely shredded carrot
1/2 cup finely chopped cabbage
1/2 tsp. Fish Sauce (available in the Asian section of grocery store)
2 TBLS. Soy Sauce
1 tsp. Rooster Sauce (Thai hot sauce)
1 tsp. Sugar
1 TBLS. Cornstarch
1 TBLS. Toasted Sesame Oil (not plain sesame oil)
1 TBLS.  Rice Vinager
1 tsp. White Pepper
1 tsp. ground Ginger
1 lb Meat of choice, Ground, Chicken, Turkey, Pork, Shrimp, or Tofu
Mix all ingredients well, cover, set in fridge.

In a small bowl mix 1 egg w/ 1 TBLS. water, have a small pastry brush ready.
 1-2 packages Wonton or Potsticker Wrappers, separate, 8-10 at a time, as they dry out easily. Keep the rest in the packaging or wrapped in a moist kitchen towel
Line a cookie sheet with wax paper and in batches lay out wrappers, place a small spoonful in middle of wrapper , brush edges with egg mixture, fold over and seal edges*. Repeat, until you have about 8, and drop into simmering pot of water, give them a gentle push around the pot so they don't stick to the bottom, they will float to the top when they are done, about 5-7 minutes. Scoop out with slotted spoon into a oiled colander, set on a plate, then to another cookie sheet lined with wax paper, use spray oil on wax paper so they don't stick together. Repeat all steps until all of mixture is gone.
Heat in a small pan Sesame seeds, (to be fancy use Black and White) till lightly toasted. Set aside
Heat in a wide large skillet 1 TBLS. Oil, Peanut works well
Sear the Potstickers in batches until browned, adding oil as needed for more batches.
Put on a platter sprinkle with a few drops Toasted Sesame Oil, Sesame Seeds, and Green Onion, and serve with Dipping Sauce's.

Dipping Sauce's:
Ponzu:
Equal parts Soy Sauce and Rice Vinager, several drops Rooster sauce.

Peachy Hot Sauce:
3 TBLS. Peach Preserves
1 TBLS. Rice Vinager
1 tsp Rooster Sauce


You may also want to serve some Chinese Hot Mustard , and by all means Chopsticks!!!!

*I make them long ways to give a little different presentation!

To freeze put small uncovered batches in freezer, once frozen transfer to a large Ziploc Bag, repeat until all are frozen. Freezing them separately keeps them from sticking together in bag.

© Jennifer Green Alger 2009

Cheesy Twice Baked Potatoes

I've got the Moroccanese 7 Spice Chicken Wings in the oven, and we need some good side dishes* so here's what were gonna do, Ahead of time,  bake four nice sized Russet Potatoes and let cool completely.
Cut in half length wise across the flatter side of the potato and carefully scoop out the flesh, leaving about a quarter inch all around.
Preheat oven to 350º.
Place the skins in a 13x9x2" well oiled pan.

 Put all the potato meat in a lg bowl with:
2 TBLS. Land 'O' Lakes Butter
3/4 cup shredded cheddar cheese

1/3 to 1/2 cup fat free sour cream
1 Green onion white and green part chopped
1/4 cup Bacon Bits (optional) we don't eat bacon but some people love it in this dish!
1/2 to 1 tsp. Tony Chacheres Cajun Seasoning
Cover bowl and microwave on high 3 minutes, mash well, fill the skins, with potato mixture, smooth tops, sprinkle lightly with Paprika and bake for 1/2 hour. broil for 1-2 minutes to brown tops.
Enjoy!!
© Jennifer Green Alger 2009

* I just steamed some broccoli, grated some garlic on is while still hot, sprinkled with a little Olive Oil, and Adobo Seasoning, Tossed then covered and let sit while I got everything else set up. Very easy healthy and delish!

Moroccanese 7 Spice Chicken Wings

                                

                              

 Sometimes things just come together so perfectly, I have an uncanny ability to go into a restaurant, order something, love it, and go home and recreate it. Sometimes these are a mixture of something I've tasted and something I've read in a obscure place that I can't quite place but, remember thinking "That would be so good if you just added something..... " And that my friends, this is how the Moroccans and the Chinese came together and we created these , absolutely fall off the bone, finger lickin' frickin' wings!
      While staying at my sister Karen's house this past Oct., preparing for my niece Lindsey's Wedding, which by the way was the most beautiful event I've had the pleasure of attending, I'm still in awe, not only was she the most beautiful bride, like ever, but she married a man so worthy of her love, and such a mench, it was just a match made in heaven! Anyways, I'm gushing already. Totally off topic...where was I....right, now I remember.
     We were doing some last minute shopping for this, that, and the other, which with my sister, is always an adventure I'm happy to go on, as she really is fun to shop with, and, I bask in any time I get alone with her, because she is a really busy woman . Driving to Nordstrom's, talking, and laughing,  we realized we were starving, and stopped in this hole in the wall wing joint, my sister got some regular wings, and I got teriyaki wings, which we ate in the car, and up the escalator, and into the mall, using every last napkin to clean up, as we scampered about trying to find a trash can to discard our bones, very attractive. Hey we were starving and you must never shop hungry, even for clothes. They were really good, but really greasy, but kept thinking, I could do better by those wings, then I remembered a moroccan recipe I read in one of my sisters cookbooks, one time, with very few ingredients, but sounded really good. So I thought these two dishes, also could be a match made in heaven and of course, I was right. The result was outstanding and I haven't met a soul who can resist just one more of these babies!!

In a lg. Ziploc Bag have cleaned and dryed:

4 lbs.  TysonChicken Wings Or Drumsticks


In a bowl mix well:
2/3 cup Sue Bee Honey
1/4 cup Kikkoman soy sauce
2 TBLS. Brown sugar
1/2 tsp. Toasted Sesame Oil
1/2 tsp. or more to your heat index Chile Paste, Rooster Sauce, Sambal Olelek, or your favorite hot stuff!
1/2 TBLS. Hokan Chinese 5 Spice Powder
1/2 tsp. ground ginger
8 Whole allspice berries
1 TBLS Fresh Grated Ginger
3 Cloves Garlic Pressed or finely grated


Pour the mixture over the chicken in the bag and close zipper and coat well, open slightly and get as much air out as possible, carefully, reclose, put in a shallow pan, bowl, or whatever is handy in case of a possible leak, and refrigerate over night. turning over every couple of hours to evenly marinate.
The next day, when you are ready to cook them, preheat oven to 375º, line a 13x9x2" pan with foil and put in the wings and sauce, but don't crowd them if you need another pan, use it. Cook for 1 hour or a little longer for legs, basting with sauce in pan. In the last 10-15 minutes, if necessary, meaning if you don't have enough juice left in the pan to baste with mix  3 TBLS. Honey and  1 TBLS. Soy Sauce (and some Rooster Sauce, optional), and baste every 3 to 4 minutes, with a basting brush.
Remove to stove top and let rest about 5 minutes, while you finish up your side dishes, Cheesey Twice Baked Potato's and Garlic Broccoli, recipes to follow!
Enjoy!!!
© Jennifer Green Alger 2009