From: http://www.theheartofnewengland.com/food-Hasty-Pudding.html
Authentic New England Recipes
Hasty PuddingServes 4
This pudding recipe was originally brought over from England was called “Indian Pudding” when it was made in Colonial America since cornmeal was cheaper and more readily available. As a British dish, it was a quick pudding to make using a sweetened porridge made from flour, tapioca or oatmeal and milk. Here the recipe was transformed to use local ingredients -- cornmeal, molasses or maple syrup and milk. But because it uses cornmeal, it’s anything but “hasty” since it requires 2 hours to bake. But the wait is worth it! If you want to be truly authentic, serve as an appetizer.
2 cups milk
2 cups light cream
3 tablespoons stone ground yellow cornmeal
½ cup brown sugar
½ cup maple syrup
1 tablespoon butter
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon salt
1/8 teaspoon nutmeg
Pinch ground cloves
1/8 teaspoon baking soda
2 eggs, beatenIn a heavy pan scald milk and cream.
Gradually sprinkle with yellow cornmeal and bring to a boil, stirring briskly. Stir in sugar, maple syrup, butter and all the other dry ingredients. Let the mixture cool slightly. In a small bowl beat the eggs with the milk/cream mixture. Pour the batter into a buttered 1 ½ quart baking dish and bake in a moderately slow oven (325 degrees F) for 2 hours.
Serve hot or warm with whipped cream or ice cream if desired.
Monday, November 17, 2008
Baked Scallops
From: http://www.newenglandrecipes.com/maincourse/fish_seafood/
Baked Scallops
Ingredients
12 oz. scallops
1 teaspoon chopped garlic
1 teaspoon chopped onion
1 cup heavy cream
¼ teaspoon chopped parsley
¼ cup gruyere or a mild cheese
½ cup bread crumbs
¼ cup parmesan cheese
1 cup white wine
½ cup butter
Season salt and pepper to taste
Directions
Preheat oven to 350 degrees. In small saucepan melt butter.
Add garlic, onions, parsley, salt, and pepper. Cook on low heat for 4 minutes. Add breadcrumbs. Mix well. Set aside.
Place scallops in baking dish. Pour heavy cream and white wine on the scallops. Sprinkle with breadcrumb mixture.
Top with Parmesan and Gruyere cheese. Bake 350 degrees for 20 to 30 minutes or until cheese is lightly brown.
Serves two people
Baked Scallops
Ingredients
12 oz. scallops
1 teaspoon chopped garlic
1 teaspoon chopped onion
1 cup heavy cream
¼ teaspoon chopped parsley
¼ cup gruyere or a mild cheese
½ cup bread crumbs
¼ cup parmesan cheese
1 cup white wine
½ cup butter
Season salt and pepper to taste
Directions
Preheat oven to 350 degrees. In small saucepan melt butter.
Add garlic, onions, parsley, salt, and pepper. Cook on low heat for 4 minutes. Add breadcrumbs. Mix well. Set aside.
Place scallops in baking dish. Pour heavy cream and white wine on the scallops. Sprinkle with breadcrumb mixture.
Top with Parmesan and Gruyere cheese. Bake 350 degrees for 20 to 30 minutes or until cheese is lightly brown.
Serves two people
Tuesday, November 11, 2008
Boston Baked Beans
Ever wonder why Boston is called Beantown? Boston Online's FAQ says beans slow-baked in molasses have been a favorite Boston dish since colonial days, when the city was "awash in molasses" due to its rum-producing role in the "triangular trade." Sugar cane harvested by slaves in the West Indies was shipped to Boston to be made into rum to be sent to West Africa to buy more slaves to send to the West Indies. Even after slavery's end, Boston continued to be a big rum-producing city. The Great Molasses Flood of 1919, which killed 21 and injured 150, occurred when a tank holding molasses for rum production exploded. What a way to go!
On a much more pleasant note, Boston Baked Beans continue to be one of New England's most-loved traditional dishes, and I've scoured the Web to find you a delightful assortment of recipes that you can make to bring the flavor of this New England favorite home. I'll also point you to a few places online where you can order bean pots, Boston Baked Bean mixes and even already prepared Boston Baked Beans if you don't have time to wait for your beans to bake... or if you're suddenly afraid to handle molasses!
Baked beans
Serves 6.
1 pound navy or pea beans
1 large onion, chopped
2 tablespoons Dijon mustard
1/4 cup dark brown sugar
1/3 cup light brown sugar
1/4 cup molasses
1 teaspoon salt, or to taste
1. Discard any discolored beans. In a large bowl, combine the beans with plenty of cold water and soak overnight for 6 to 8 hours.
2. Drain the beans. In a large pot, combine the beans and enough water to cover them by 1 inch. Bring to a boil, lower the heat to simmer, and cook for 45 minutes or until they are just tender (it may take longer if the beans are old or the soaking time was short). Drain the beans and set aside the cooking liquid.
3. Set the oven at 325 degrees. In a bean pot or deep casserole with a lid, combine the beans, onion, mustard, dark and light brown sugars, molasses, and salt. Add enough of the cooking liquid to just cover the beans. Stir to blend them.
4. Bring the liquid to a boil on top of the stove, then transfer to the oven and bake for 2 hours, checking every 30 minutes to make sure the beans don't dry. Add more cooking liquid if necessary.
5. When the beans are tender, uncover the pot and cook for 20 to 30 minutes more to make a slightly crusty top.
ADAPTED FROM
"NEW ENGLAND COOKING"
Boston Baked Beans in Bean Pot
Recipe By : Durgin-Park Restaurant, Boston, MA
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2 1/2-quart bean pot or covered casserole
1 pound beans*
1/2 teaspoon baking soda
1/2 pound salt pork
1/2 medium onion -- peeled and uncut
4 tablespoons sugar
1/3 cup molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
*Use California pea beans, York State beans or small white beans.
Soak beans overnight. In the morning, preheat oven to 325° F. Place the
baking soda in a Dutch oven and fill half way with water. Bring to a boil
and add the beans. Boil for 10 minutes. Drain beans in a colander and run
cold water through them. Set aside.
Dice the salt pork (available in the bacon section of the grocery store)
into 1-inch squares. Put half of the salt pork on the bottom of the bean
pot, along with the onion. Put beans in the pot. Put the remaining salt
pork on top of the beans.
Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water
and pour over the beans. Cover pot with lid and place the pot into the
preheated oven. Bake for 6 hours. Check pot periodically to check the
amount of liquid. Add water to the beans slowly as needed to keep them
moist; do not flood them. Remove the pot from the oven and serve. Makes
about 7 cups.
NOTE: The Durgin-Park, a Boston restaurant whose origins date back to the
American Revolution, is famous for its Boston baked beans, baked Indian
pudding and apple pan dowdy. Durgin-Park cook Tommy Ryan has prepared this
recipe at the restaurant for the past 37 years.
Durgin-Park serves 1,000 diners on an average Saturday evening. The
waitresses have a reputation for their long memories: the second time you
come in, you get the same thing you ordered the first time--unless you speak
fast.
On a much more pleasant note, Boston Baked Beans continue to be one of New England's most-loved traditional dishes, and I've scoured the Web to find you a delightful assortment of recipes that you can make to bring the flavor of this New England favorite home. I'll also point you to a few places online where you can order bean pots, Boston Baked Bean mixes and even already prepared Boston Baked Beans if you don't have time to wait for your beans to bake... or if you're suddenly afraid to handle molasses!
Baked beans
Serves 6.
1 pound navy or pea beans
1 large onion, chopped
2 tablespoons Dijon mustard
1/4 cup dark brown sugar
1/3 cup light brown sugar
1/4 cup molasses
1 teaspoon salt, or to taste
1. Discard any discolored beans. In a large bowl, combine the beans with plenty of cold water and soak overnight for 6 to 8 hours.
2. Drain the beans. In a large pot, combine the beans and enough water to cover them by 1 inch. Bring to a boil, lower the heat to simmer, and cook for 45 minutes or until they are just tender (it may take longer if the beans are old or the soaking time was short). Drain the beans and set aside the cooking liquid.
3. Set the oven at 325 degrees. In a bean pot or deep casserole with a lid, combine the beans, onion, mustard, dark and light brown sugars, molasses, and salt. Add enough of the cooking liquid to just cover the beans. Stir to blend them.
4. Bring the liquid to a boil on top of the stove, then transfer to the oven and bake for 2 hours, checking every 30 minutes to make sure the beans don't dry. Add more cooking liquid if necessary.
5. When the beans are tender, uncover the pot and cook for 20 to 30 minutes more to make a slightly crusty top.
ADAPTED FROM
"NEW ENGLAND COOKING"
Boston Baked Beans in Bean Pot
Recipe By : Durgin-Park Restaurant, Boston, MA
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2 1/2-quart bean pot or covered casserole
1 pound beans*
1/2 teaspoon baking soda
1/2 pound salt pork
1/2 medium onion -- peeled and uncut
4 tablespoons sugar
1/3 cup molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
*Use California pea beans, York State beans or small white beans.
Soak beans overnight. In the morning, preheat oven to 325° F. Place the
baking soda in a Dutch oven and fill half way with water. Bring to a boil
and add the beans. Boil for 10 minutes. Drain beans in a colander and run
cold water through them. Set aside.
Dice the salt pork (available in the bacon section of the grocery store)
into 1-inch squares. Put half of the salt pork on the bottom of the bean
pot, along with the onion. Put beans in the pot. Put the remaining salt
pork on top of the beans.
Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water
and pour over the beans. Cover pot with lid and place the pot into the
preheated oven. Bake for 6 hours. Check pot periodically to check the
amount of liquid. Add water to the beans slowly as needed to keep them
moist; do not flood them. Remove the pot from the oven and serve. Makes
about 7 cups.
NOTE: The Durgin-Park, a Boston restaurant whose origins date back to the
American Revolution, is famous for its Boston baked beans, baked Indian
pudding and apple pan dowdy. Durgin-Park cook Tommy Ryan has prepared this
recipe at the restaurant for the past 37 years.
Durgin-Park serves 1,000 diners on an average Saturday evening. The
waitresses have a reputation for their long memories: the second time you
come in, you get the same thing you ordered the first time--unless you speak
fast.
New England Dinner
New England Dinner at Jane and Elik Fooks's November 8, 2008
Menu
Appetizers
Soups
Portuguese Chowder Jane F.
Entrees
Baked Scallops Mira K.
Side Dishes
Boston Baked Beans Mark Y.
Desserts
Hasty Pudding Mira K.
Menu
Appetizers
Soups
Portuguese Chowder Jane F.
Entrees
Baked Scallops Mira K.
Side Dishes
Boston Baked Beans Mark Y.
Desserts
Hasty Pudding Mira K.
Wednesday, May 21, 2008
Greeting
Welcome to the Cooking Club blog, dear Cooking Club co-members!
Let's make the best of this opportunity to keep our history and exchange ideas.
We have labels for dinners, receipes, essays. In future we may have more. For now I suggest that everything that does not belong to the above, can go under this GENERAL label: ideas, comments, plans, suggestions, etc.
We can also post photos here.
If we copy the recipes directly from some source, maybe it is a good idea to indicate the source. It will give us all additional information, and help to avoid any copyright issues.
Thank you, all.
Let's make the best of this opportunity to keep our history and exchange ideas.
We have labels for dinners, receipes, essays. In future we may have more. For now I suggest that everything that does not belong to the above, can go under this GENERAL label: ideas, comments, plans, suggestions, etc.
We can also post photos here.
If we copy the recipes directly from some source, maybe it is a good idea to indicate the source. It will give us all additional information, and help to avoid any copyright issues.
Thank you, all.
Tuesday, May 20, 2008
Cuban Eggplant
When a menu was planned, there had to be something for everyone, so if your favorite dish was a particular dessert, you would find it at that meal. If someone else's favorite was a chicken and fideos (thin noodles) soup, well that would also appear at the table. Sometimes there would be ten of us sitting around the table, and there would be ten different items on the dinner menu! One of my father's favorite was this dish.
3 medium sized eggplants
1/2 lb ground chuck or round (*)
1-1/2 cups minced onions
6 Tbsp butter
3 cups herbed bread stuffing
1-1/2 cup milk (**)
Salt and freshly ground pepper, to taste
Parmesan cheese (optional)
Saute the onion in the butter in a 9" skillet for a few minutes, until onions are slightly translucent. Add the ground beef or turkey, and cook, stirring constantly, for about 10 minutes.
Cut the eggplants in half lenghtwise. Scoop the center out and reserve for the filling, leaving 1/4" around the skin. Boil the skins at medium high heat for about 5 minutes. Place skins on a cookie sheet and drain them on several layers of paper towels.
Add to the skillet the reserved eggplant centers and cook until tender. Remove it from heat and while piping hot, add 1-1/2 cup bread stuffing, seasonings and milk (**). Let it cool for 10 minutes.
Fill the eggplant skins with this mixture, being very careful not to break them. Sprinkle with the rest of the herbed bread stuffing and parmesan cheese.
Preheat oven to 400oF and bake the stuffed eggplants for about 20 minutes.
(*) Today most people would use turkey ground.
(**) For a different taste, you can trade off milk for tomato sauce.
3 medium sized eggplants
1/2 lb ground chuck or round (*)
1-1/2 cups minced onions
6 Tbsp butter
3 cups herbed bread stuffing
1-1/2 cup milk (**)
Salt and freshly ground pepper, to taste
Parmesan cheese (optional)
Saute the onion in the butter in a 9" skillet for a few minutes, until onions are slightly translucent. Add the ground beef or turkey, and cook, stirring constantly, for about 10 minutes.
Cut the eggplants in half lenghtwise. Scoop the center out and reserve for the filling, leaving 1/4" around the skin. Boil the skins at medium high heat for about 5 minutes. Place skins on a cookie sheet and drain them on several layers of paper towels.
Add to the skillet the reserved eggplant centers and cook until tender. Remove it from heat and while piping hot, add 1-1/2 cup bread stuffing, seasonings and milk (**). Let it cool for 10 minutes.
Fill the eggplant skins with this mixture, being very careful not to break them. Sprinkle with the rest of the herbed bread stuffing and parmesan cheese.
Preheat oven to 400oF and bake the stuffed eggplants for about 20 minutes.
(*) Today most people would use turkey ground.
(**) For a different taste, you can trade off milk for tomato sauce.
Black Beans & Rice with Mango recipe
1/4 cup chorizo, crumbled
1/2 cup red pepper, chopped
1/2 cup onion, chopped
3 cloves garlic, minced
1 (15oz) can black beans, rinsed and drained
3/4 cup water
1 tsp dried oregano, crushed
salt to taste
1/4 tsp crushed red pepper
2 cups cooked white rice
1/2 cup chopped fresh mango
Cook 1st 3 ingredients in a large skillet over medium heat for 4 to 5 minutes, till sausage is browned. Add next five ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. To serve, spoon bean mixture over rice in servings bowls, then top with fresh mango. If desired, garnish with fresh oregano. If chorizo is unavailable, use any other spicy sausage. Makes 4 servings.
1/2 cup red pepper, chopped
1/2 cup onion, chopped
3 cloves garlic, minced
1 (15oz) can black beans, rinsed and drained
3/4 cup water
1 tsp dried oregano, crushed
salt to taste
1/4 tsp crushed red pepper
2 cups cooked white rice
1/2 cup chopped fresh mango
Cook 1st 3 ingredients in a large skillet over medium heat for 4 to 5 minutes, till sausage is browned. Add next five ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. To serve, spoon bean mixture over rice in servings bowls, then top with fresh mango. If desired, garnish with fresh oregano. If chorizo is unavailable, use any other spicy sausage. Makes 4 servings.
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