Friday, January 28, 2011

Marinara Sauce

1/4 cup red wine
1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes or your own.
salt & pepper to taste
3 basil leaves, washed, patted dry and chopped
1 small shallot chopped

1. Place garlic, shallot and olive oil in large sauce pan.

2. Turn heat to medium and cook until garlic and shallot is soft and lightly browned.

3. Crush the tomatoes and add with their juices.

4. 1/4 cup of water and add to the tomatoes. Season with salt & pepper to taste.

5. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes. Add chopped basil at very end, stir in and cook for 1 minute more. Sprinkle with parsley.


(makes 2)


* 1 lb. pizza dough
* pepperoni slices
* mozzarella
* fresh basil leaves
* 1 egg yolk


1) Preheat oven to 375 degrees.

2) Dust the pizza dough with some flour to prevent it from sticking to your hands. On a baking sheet, divide the pound of dough in half and stretch into circles. Place fillings on each half of the dough, and fold over to seal the edges. Crimp the edges with a fork. Brush the tops of calzones with egg yolk, and using a knife, make 4 slits onto the tops of the calzones.

3) Bake uncovered for 30 minutes, until browned. Let cool for 5 minutes and cut into slices. Serve with marinara sauce for dipping.

Wednesday, January 26, 2011


I have been craving perogies and came across this recipe
Sounds much better than the store bought ones.And so simple to make.
Cheese and Potato Perogies (makes 24)

Dough Ingredients:
2 1/4 cups flour
1/2 tsp. salt
2 eggs
1/3 cup water

Potato & Cheese Filling:
*1 lb. russet potatoes
*3 oz. grated cheddar cheese
*1 Tbsp. dried chives

Other Ingredients:
*1 onion, sliced thinly
*butter (for sauteing)
*flour (kneading and rolling dough)

1) To make the dough: Combine flour and salt. Add beaten eggs and water. Mix the dough until it becomes elastic and can be molded into a ball. Add more flour if it is too sticky. Wrap ball of dough in plastic and set in refrigerator for at least 30 minutes.
2) To make the filling: Cut potatoes into cubes. Boil until soft. Mash with grated cheese, chives. Salt and pepper to taste. Let cool to room temperature.
3) To fill perogies: Generously flour a cutting board and form the dough into a long roll. Add flour to the board and your hands as needed. Form 24 balls of dough from roll. Flatten a dough ball with your hand and make it large enough to place a heaping teaspoon (or more) or potato filling in center. Fold dumpling in half, and seal edges by crimping the sides together with a fork. Set on a floured surface and repeat until finished.
4) Melt 1 Tbsp. of butter on a large skillet. Saute onions until browned, set aside.
5) To cook perogies: Boil a large pot of salted water. On another burner, add 1 tsp. of butter on a skillet and heat on medium high heat. Add perogies to the boiled water, 4-5 at a time but don’t overcrowd the pot. Boil for a few minutes until they float up, use a slotted spoon to lift them out onto a plate. Place drained perogies onto the skillet and cook both sides until golden. Set on a plate and repeat process until finished. Top perogies with saute onions and serve with sour cream.

Thursday, January 13, 2011

Baked Garlic

Baked Garlic

A favorite that I always forget to do.
So tasty

8 whole fresh garlic heads
¼ cup butter/ or olive oil, if using oil add a bit of butter for taste
Mix herbs fresh or dried ¼ tsp. of each
Rosemary, basil, oregano or your favorite herbs.
If I am serving these with a meat dish I add 1/8 tsp. horseradish
Bake at 350 wrapped in foil for about 35 to 40 mins.
When done squeeze on a plate and serve with French or rye breads

Tuesday, January 11, 2011


4 cups of flour
1/8 baking powder
1/2 cup vegetable shortening
1 1/2 tsp. sea salt
1 cup warm water

Mix the flour and baking powder in a bowl
Add shortening and mix with hands until you get a course meal consistency
Dissolve sea salt into water.
then add to flour mixture, if not coming together add a bit more water.
form dough into a ball cover for 20 minutes

I break the dough into twelve smaller balls with a bit of oil on my hands
Flatten each ball out into the size you want. Flour surface before rolling them out,getting them as thin as possible.

Preheat on medium heat cast iron works good for tortillas.
Lay them on the pan and flip 15-20 seconds. Bubbling is normal no oil is needed on the pan while cooking.

I make different sizes and freeze some for later. They taste good with some cheese and salsa heated for a bit.

Pita Bread


* 1 package of yeast, or quick rising yeast
* 1/2 cup warm water
* 3 cups all purpose flour
* 1 1/4 teaspoon salt
* 1 teaspoon granulated sugar
* 1 cup lukewarm water

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

Monday, January 10, 2011

Basic Vinaigrette


* 1/4 cup fresh lemon juice (from 1 to 2 lemons)
* 1 teaspoon honey
* 1 small shallot, minced
* 1/2 cup extra-virgin olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper


Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper.

Thursday, January 06, 2011

Ambrosia Salad

1 cup sour cream
1 cup pineapple tidbits, well drained
1 cup canned mandarin oranges, well drained
1 cup shredded coconut
1 cup miniature marshmallows

Combine all ingredients and mix. Chill.

Now how easy is that?

Tuesday, January 04, 2011

Auntiejanes Scones

2 cups of flour
2tsp. baking powder
1/2 tsp.baking soda
1/8 tsp. salt
1/2 cup cold butter
1 egg separated
3 tbsp honey
1/3 cup cream
1 tsp.water mixed with egg white
2 tbs. sugar
1/4 tsp. cinnamon
Mix first 8 ingredients form a ball and flatten
Cut into 8 pieces
Brush with egg whites then sprinkle with sugar and cinnamon

Bake in 400 on a greased pan for 10 to 12 mins.
Slather with batter and jam when hot.