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Food Recipes & Preparation

This web page is full of surprises featuring comfort foods and delicacies that satisfy the taster’s pallet at any meal or snack time. Whether it’s preparing a hearty breakfast to start the day; bunch or lunch; or a delicious dinner, you can find it all here on this site [your] choice of foods and recipes taken from the “Hall of Fame Southern Recipes Cookbook.”
 

Creamy Green Chile Turkey Enchiladas

   

INGREDIENTS FOR THE CREAM SAUCE

·       4 tbsp butter

·       ½ cup shallot, finely minced

·       4 tbsp all-purpose flour

·       2 tsp ground cumin

·       1 tsp Mexican oregano

·       1 cup roasted green chiles, divided; well drained and finely chopped (see Recipe Note

·       ¼ tsp kosher salt, (or to taste)

·       ⅛ tsp ground black pepper

·       2.5 cups hot turkey stock, (see Recipe Note #2)

·       3 tbsp sour cream

 INGREDIENTS  FOR THE ENCHILADAS

·       2 cups roasted turkey, shredded (or use roast chicken)

·       ¾ cup cotija cheese, grated

·       2 cups quesadilla cheese, shredded (you can also use Monterey Jack cheese or a mix)

·       ¼ tsp kosher salt

·       ⅛ tsp ground pepper

·       12 corn tortillas

  INGREDIENT FOR THE GARNISHES

·       thinly sliced white onion or scallions

·       chopped cilantro

·       shredded lettuce

·       salsa verde

·       sour cream or Mexican crema

·       lime wedges for squeezing

 

Directions

FOR THE GREEN CHILE CREAM SAUCE

Note: This can be made in a day in advance 

1.     Melt the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and sauté until translucent and softened, 5–7 minutes.

2.     Mix the flour into the butter and shallots, stirring continuously. Cook for 1 minute, then mix in the ½ cup of the chiles, oregano, cumin, salt, and pepper. Slowly add the stock, whisking constantly. When the sauce begins to simmer, reduce heat to low. Simmer gently until thickened, about 10 minutes.

3.     Place the sour cream or crema in a small bowl: temper it by slowly mixing in ¼ cup of the simmering sauce. Stir the mixture into the sauce in the pan. The finished sauce should be fairly thick. See Recipe Note #4 for work-ahead.

FOR THE ENCHILADAS

1.     Preheat the oven to 400º. Mix the cheeses in a bowl; combine the turkey, ½ of the cheese mixture, salt, pepper, and the remaining chiles in a mixing bowl.

2.     Pour 1 cup of the cream sauce into the bottom of a ~9×13″ baking dish and spread evenly across the bottom.

3.     Wrap the tortillas in paper toweling and microwave for 20 seconds on high to soften.

4.     Dip one side of a corn tortilla into the remaining cream sauce. Set the tortilla onto a cutting board, sauced-side-up. Add 3 tbsp of filling down the center of the tortilla, leaving ¼” of space between the filling and the top and bottom edges of the tortilla. Roll the filling up inside the tortilla like a burrito (there’s no need to fold the ends over). Gently place into the baking dish. Repeat with the remaining tortillas. [To serve the enchiladas casserole-style, see Recipe Note #3]

5.     When all of the enchiladas are rolled, spoon the remaining sauce over the top and sprinkle with the remaining cheese.

6.     Cover the baking dish with foil and bake for 15 minutes. Remove foil and continue baking until the top of the enchiladas is golden and the sauce is bubbling.

7.     Serve immediately with the garnishes of your choice.

Perfect Caldo Verde

 

Just like chicken noodle soup is America’s favorite comfort food, a bowl of warm Caldo Verde soup is one of Portugal’s favorite comfort food— simple taste of home. Serve with cornbread.

Ingredients

75 g chorizo
1 tbsp olive oil
1 onion, peeled and finely sliced
2 garlic cloves, peeled and crushed
1 bay leaf
250g floury potatoes, peeled and chopped
750ml water, or chicken stock
200g spring greens, or kale
Extra-virgin olive oil and white-wine vinegar, to serve

Direction

1.    Heat the oil in a medium saucepan over a medium flame.

2.    Fry the diced chouriço until it begins to release its oil,

3.    Then add the onion, turn down the heat slightly and fry until soft and beginning to color.

4.    Stir in the garlic and bay leaf, cook for another couple of minutes,

5.    Then add the potatoes and stir to coat with the oil.

6.    Add the water, bring up to a simmer, reduce the heat and leave to bubble gently until the potatoes are cooked through.

7.    Meanwhile, finely shred the greens and cut the remaining chorizo into slices.

8.    Fry the latter in a hot griddle or frying pan until lightly charred, then set aside.

9.    Once the potatoes are cooked, scoop out a few pieces, along with bay leaf (discard the latter),

10. Then blend or mash the soup, depending on how smooth you’d like it.

11.  Divide between bowls, top with the fried sausage and reserved potato cubes

and serve with extra-virgin olive oil and white-wine vinegar to taste.

12.  Season to taste, then stir in the greens and cook for a couple of minutes until just softened.

Note : Set aside a third of the sausage, then use a sharp knife to remove the skin from the rest, then cut the meat into small chunks. Simmer for 40 minutes

 

Foods and Recipes

Food Recipes & Preparation

This web page is full of surprises featuring comfort foods and delicacies that satisfy the taster’s pallet at any meal or snack time. Whether it’s preparing a hearty breakfast to start the day; bunch or lunch; or a delicious dinner, you can find it all here on this site [your] choice of foods and recipes taken from the “Hall of Fame Southern Recipes Cookbook.”

Southern Baked Cornbread

 

Ingredients

  • 1 tablespoon of bacon drippings
  • 2 cups cornmeal (or) 11/2 cups of cornmeal and 1/2 cup flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 tablespoon of sugar (optional)
  • 1 large egg (optional)
  • 1 1/4 cups of buttermilk
  • 6 tablespoons of unsalted butter, melted

 

Direction

  1. Preheat pan with bacon drippings. Put the bacon dripping in a 9 or 10inch well- seasoned cast Put the bacon drippings in a 9 or 10-inch well-seasoned cast iron skillet and put the skillet into the oven.
  2. Then preheat the oven to 400°F with skillet inside oven.

Note, if you do not have an iron skillet, use an uncovered Dutch oven or metal cake plan

Make the batter:

  1. Whisk together all the dry ingredients: cornmeal, baking soda, salt, sugar, if using in a large bowl.
  2. In another bowl, beat the egg (if using) and buttermilk until combined.
  3. Then, mix that into the bowl of dry ingredients.
  4. Stir in the melted butter.
  5. Pour batter into hot skillet and bake
  6. When the oven is hot, take out the skillet( be careful while handling hot skillet).
  7. Add the cornmeal batter and make sure it is evenly distributed in the skillet using mixing spoon.
  8. Bake at 400° F for 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
  9. Rest bread in the skillet, then serve.
 

Southern Fried Mustard Chicken

Ingredients
¼ cup of garlic power 
¼ cup of seasoned salt (Lowery’s )  
16 ounces of French’s Mustard (coat after washed and dried chicken) 
1 tablespoon of freshly ground black cracked pepper 
1 tablespoon of cayenne pepper 
1 tablespoon of parsley flakes
Direction 
1.Drip the French’s mustard over the washed, dried chicken pieces 
Note: chicken pieces can be any pieces of your choice 
2.Hand toss chicken until all every piece is coated with the mustard 
3.Add seasonings, making sure every inch of chicken is  
Coated by hand. 
4.Then fill a Ziplock bag half full with four. 
5.Add seasoned mustard chicken and shake well. 
6.In a deep fry pot or broiler, fill the pot half full of oil 
7.When the oil becomes hot, drop the mustard chicken pieces into the oil. 
Note: to be sure the oil is hot, drop a single piece in the oil, it should make 
small bubbles, testing hot temperature of the oil. 
8.Cook until golden brown. 

Fried Cabbage

Ingredients 
4 cups shredded cabbage 
2 cups diced fresh tomatoes 
2 celery ribs, sliced 
1 medium onion, chopped 
 
1 medium green pepper, chopped. 
2 tablespoons stick margarine 
1/2 teaspoon salt 
1/2 teaspoon dill weed
Direction 
1.Using a nonstick skillet, sauté the cabbage, onions, green peppers, 
tomatoes, and celery in margarine until they are tender (about 20 
minutes 
2.Season with salt and dill 

 Southern Baked Macaroni & Cheese Casserole 

Ingredients 
1 package of elbow macaroni  
salt & white pepper 
¼ cup of sour cream  
¼ cup of Velvet sliced cheese 
¼ cup mild cheddar cheese (Colby) 
¼ cup of shredded cheese 
½   teaspoon of salt or seasoned to taste 
                                                   white pepper 
Direction 
   In a pot bring temperature of boiling temperature (212°)  
1.Place elbow macaroni into the water. 
2.Cook until pasta is soft, then drain elbow macaroni and place  
In a baking dish or pan. 
 
3.Make the custard mixture by whisking together regular milk/ evaporated 
milk and eggs and seasoning: salt, onion salt, and/or white pepper (season 
to taste.) 
4.Pour mixture over macaroni. 
5.Add the butter, sour cream and three cheeses; stir to combine well. 
6.Top with grated cheese and bake until bubbly and top is browned.  

         Ingredients

                                                      ·   1 cup unsalted butter, softened

                                                                ·   2 cups granulated sugar

                                                                          ·   4 large eggs

                                                            ·   1 teaspoon vanilla extract

                                                                ·   3 cups all-purpose flour

                                                       ·   1 tablespoon baking powder         

                                                                  ·   1 teaspoon kosher salt

                                                                       ·   ¾ cup whole milk

                                                                     ·   1 cup plus 1/4 cup of

                                                   ·   Gosling’s Bermuda Black Seal Rum, divided

                                                                  ·   1½ cups confectioners’ sugar

Direction

1.   Preheat oven to 350°F

2.   In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.

3.   Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

4.   In a medium bowl, whisk together flour, baking powder, and salt.

5.   With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture,  beating just until combined after each addition.

6.   Add ¼ cup (60 grams) rum; beat at medium speed until well combined.

7.   Spray a 10-cup Bundt pan with baking spray with flour.

8.   Pour batter into prepared pan.

9.   Bake until a wooden pick inserted near center comes out clean, 45 to 50 minutes.

10. Using a wooden skewer, poke holes in warm cake. Pour ⅓ cup (80 grams) rum over cake. Let cool for 10 to 12 minutes.

11. Invert cake onto a wire rack. Using a wooden skewer, poke holes in top of cake. Pour ⅓ cup (80 grams) rum over cake. Let cake cook completely before glazing.

12. In a small bowl, whisk together confectioners’ sugar and remaining ⅓ cup (80 grams) rum. Place cake on a serving platter, and drizzle with glaze. Let set before serving, about 5 minutes.

 

 Ingredients

  •   2 cups diced peeled potatoes
  •  1-3/4 cups sliced carrots
  •   1 cup butter, cubed
  •   2/3 cup chopped onion
  •   1 cup all-purpose flour
  •   1-3/4 teaspoons salt
  •   1 teaspoon dried thyme
  •   3/4 teaspoon pepper
  •   3 cups chicken broth
  •   1-1/2 cups whole milk
  •   4 cups cubed cooked chicken
  •    1 cup frozen peas
  •    1 cup frozen corn
  •    4 sheets refrigerated pie crust

Direction

1.     Preheat oven to 425°.

2.     Place potatoes and carrots in a large saucepan

3.     A water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.

4.     In a large skillet, heat butter over medium-high heat.

5.      Add onion; cook and stir until tender.

6.     Stir in flour and seasonings until blended.

7.     Gradually stir in broth and milk.

8.     Bring to a boil, stirring constantly.

9.     Cook and stir 2 minutes or until thickened.

10.  Stir in chicken, peas, corn and potato mixture; remove from heat.

11.  Unroll a pie crust into each of two 9-in.pie plates; trim even with rims.

12.  Add chicken mixture. Unroll remaining crusts; place over filling.

13.  Trim, seal and flute edges. Cut slits in tops.

14.  Bake 35-40 minutes or until crust is lightly browned.

15.  Let stand 15 minutes before cutting.

 Ingredients                 

  •   Lemons
  •   1 pound
  •   granulated sugar
  •   6 tablespoons
  •  salt
  •  1 tablespoon, plus more as needed
  • capers in salt
  •  5 ounces
  • Unsweetened liquorice
  • ½ ounce (such as Amarelli)
  • olive oil
  • about one cup
  • carnaroli rice
  • 14 ounces
  • Chardonnay white wine
  • 1 cup
  • freshly ground black pepper to taste
  • Parmigiano Reggiano cheese ; about 5 ounces, grated

Direction

For the lemon puree:

1.     Peel the lemons with a vegetable peeler, separating the pulp from the zest.

2.     Cut the lemon pulp in quarters and remove the seeds. 

3.     Combine the zest and pulp with water in a small pan and bring to a boil.

4.     Strain and repeat twice more, changing the water each time.

5.     Meanwhile, make a sugar syrup by boiling ½ cup water with the sugar and salt for 10 minutes. 

6.     Add the zest and pulp to the syrup and continue cooking for about 10 minutes, until all the water has evaporated. 

7.     Allow to cool and puree.

8.     Press through a mesh and reserve.

For the caper powder: 

1.    Rinse the capers in running water to desalt them.

2.     Drain and place them in a dehydrator on medium for about 6 hours, until dry.

3.     Grind them in a clean coffee grinder to obtain a fine powder.  Reserve.

 For the licorice sauce: 

4.     Grind the licorice in a coffee grinder or in a mortar and pestle.

5      Combine the resulting powder with a few tablespoons of hot water and stir to create a paste.

6.     Reserve.

For the risotto: 

7.   In a medium saucepan, bring 3 to 4 cups of water to a boil to add to the rice as it cooks.

8.   Toast the rice in a medium pot for a few minutes in 2 tablespoons of the olive oil,

9.   Then slowly add the white wine, stirring constantly, and cook until the wine   evaporates.

10. Continue cooking the rice for about 14 minutes, slowly adding in the hot water until the rice is tender, but still firm. 

11. Remove the rice from the heat and stir in the remaining olive oil and cheese until well-combined and creamy. 

12. Stir in the lemon puree and season to taste with salt and black pepper. 

13.  Brush the bottom of each place with the licorice sauce, top with the rice and finish with a dusting of caper powder.

 

Recipe courtesy of Chef Francesco De Rosa of the ALMA cooking school 

Ingredients

      [3] Buttery Pie Crusts

all-purpose flour, for work surface

3/4 c. granulated sugar

6 tbsp. cornstarch

1 tbsp. fresh orange zest, plus 2 tablespoons fresh orange juice

Pinch salt

3 1/2 lb. strawberries, hulled and quartered

1 large egg white

 

  Buttery Pie Crust

    1 1/4 c. all-purpose flour

  1 tsp. sugar

1/2 tsp. Kosher salt

   1/2 c. (1 stick) cold unsalted butter, cut up

4 tbsp. ice-cold water

DIRECTIONS

1.    To make the pie crust, whisk together flour, sugar, and salt in a bowl.

2.    Cut in butter until mixture resembles coarse meal with several pea-size pieces remaining.

3.    Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile.

        (add up to an additional 1 tablespoon of water, if needed).

4.    Wrap dough in plastic wrap. Use the plastic to flatten and press dough into a disk.

5.    Refrigerate until firm, at least 2 hours.

6.    To make the pie, preheat oven to 425°F with the rack in lowest position.

7.    Line a baking sheet with parchment.

8.    On a lightly floured surface, roll 2 recipes of dough to an 18-by-13-inch rectangle.

9.    Transfer to a jelly-roll pan and trim to a 1-inch overhang.

10.  Fold edges under and crimp; chill

11.  Roll remaining dough to 1/8- to 1/4-inch thick.

12.  Cut dough with assorted flower-shaped cutters.

13.  Transfer flowers to prepared baking sheet, and chill.

14.  Stir together sugar, cornstarch, orange zest, and salt in a bowl.

15.  Add strawberries and orange juice and toss gently to combine.

16.  Transfer to bottom crust, packing tightly into pan.

17.  Whisk together egg white and 2 teaspoons water in a bowl.

18.  Brush dough flowers with egg wash.

19.  Arrange dough flowers, slightly overlapping, on top of strawberries.

20.  Brush edges of dough with egg wash. Freeze 20 minutes.

21.  Bake on a large aluminum foil-lined baking sheet until filling is bubbly and crust is golden brown, 50 minutes to 1 hour.

22.  Cool on a wire rack 30 minutes. Serve warm or at room temperature.

Ingredients

·   12 oz. of spaghetti

·  sher salt

· 3 large eggs

· 1 cup of freshly grated Parmesan (cheese)

· 8 slices bacon

· 2 garlic cloves, minced.

· Freshly ground black pepper

· Extra-Virgin olive oil (optional) for garnish

· Flaky sea salt (optional), for garnish

· Freshly chopped parsley. For garnish

Direction

1.    In a large pot of salted boiling water, cook spaghetti, according to package direction until soft [dent)

2.   Drain reserving 1 cup of pasta water.

3.   In a medium bowl, whisk eggs and Parmesan until combined.

4.   Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes.

5.   Reserve fat in skill and transfer slices to a paper  towel-lined plate to drain.

6.   In the same skillet, add garlic and cook until fragrant , about 1 minute.

7.   Add cooked spaghetti and toss until fully coated in bacon fat.

8.   Remove from heat.

9.  To spaghetti, pour over egg and cheese mixture and stir vigorously until creamy.

  Note: Be careful not to scramble eggs while stirring together.

10.  Add pasta water a couple of tablespoons at a time to loosen sauce if necessary.

11.  Season generously with salt and pepper

12. Then, stir in cooked bacon

13.  Drizzle with olive oil and garnish with flaky sea salt, Parmesan and parsley before serving

Lemon Butter Baked White Fish

Ingredients

· 4 6-ounce white fish fillets  (whitefish, tilapia or cod

· ¼ cup butter unsalted, softened

· 2 cloves garlic

· 1 teaspoon salt

· ½ teaspoon pepper

·  2 tablespoons minced herbs such as parsley, oregano, basil

· 1 lemon zested and thinly sliced

Direction

1. Preheat oven to 350 degrees.

2. In a small bowl mix together softened butter with garlic, salt, pepper, minced herbs and lemon zest.

3. Spray a baking dish with cooking spray and place fish fillets in a single layer.

4. Brush butter mixture evenly on top of fish then top with lemon slices.

5. Bake until fish flakes easily with a fork, about 15-20 minutes.

Mexican Butternut Squash Soup

Ingredients

1 large butternut squash, peeled, seeded and diced

1 Tbsp. olive oil 1 onion, diced 1 large butternut 

1 Tbsp. olive oil 1 onion, diced

1 red bell pepper,

seeded and diced 2 cloves garlic, minced

1 jalapeno, seeded and neatly chopped

4 cups of chicken broth

½ tsp ground cumin ½ tsp chili powder   

½ tsp kosher salt

½ cup of crema

½ cup of crumbled cotija cheese

½ cup neatly chopped fresh cilantro

½ cup pomegranate seeds

Direction

  1. Add the olive oil to a large pot over medium-high heat.
  2.  Add the onions and cool until beginning to soften, about 5 minutes.
  3. Add the squash and peppers, and cook, stirring occasionally, until just
  4. beginning to brown slightly for 5 to 7 minutes.
  5. Add the garlic and jalapeno pepper, and cook for 1 more minute.
  6. Add the broth, cumin, chili powder, salt and pepper.
  7. Bring to a simmer, let it simmer until the squash is soft, about 15 minutes.
  8. Puree using an immersion blender.
  9. Serve immediately

Oxtail and Poblano Stew

Ingredients

1 package of Beef Oxtail from RUMBLA MEATS [about 2/1/2 to 3 lb.

Salt & pepper to season meat

¼ medium white onion

1 bay leaf

2 garlic cloves

4 cups of water

 

For the Sauce

2 Poblano peppers

4 large plum tomatoes [about 1lb.]

2 garlic cloves peeled and chopped

2 tablespoons of olive oil or vegetable oil

½ medium size cut into

S Serrano peppers cut into strips

4 tablespoons of tomato paste if ½ cup of tomato juice

Salt and pepper to taste

¼ cup of chopped cilantro to garnish

Direction

  1. Add the olive oil to a large pot over medium-high heat.
  2.  Add the onions and cool until beginning to soften, about 5 minutes.
  3. Add the squash and peppers, and cook, stirring occasionally, until just
  4. beginning to brown slightly for 5 to 7 minutes.
  5. Add the garlic and jalapeno pepper, and cook for 1 more minute.
  6. Add the broth, cumin, chili powder, salt and pepper.
  7. Bring to a simmer, let it simmer until the squash is soft, about 15 minutes.
  8. Puree using an immersion blender.
  9. Serve immediately
Contact us

Diplomacy In The Making and More

Seattle, WA 98109

419-699-9986

alonialanderson@gmail.com

Southern Baked Cornbread

 

Ingredients

  • 1 tablespoon of bacon drippings
  • 2 cups cornmeal (or) 11/2 cups of cornmeal and 1/2 cup flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 tablespoon of sugar (optional)
  • 1 large egg (optional)
  • 1 1/4 cups of buttermilk
  • 6 tablespoons of unsalted butter, melted

 

Direction

  1. Preheat pan with bacon drippings. Put the bacon dripping in a 9 or 10inch well- seasoned cast Put the bacon drippings in a 9 or 10-inch well-seasoned cast iron skillet and put the skillet into the oven.
  2. Then preheat the oven to 400°F with skillet inside oven.

Note, if you do not have an iron skillet, use an uncovered Dutch oven or metal cake plan

Make the batter:

  1. Whisk together all the dry ingredients: cornmeal, baking soda, salt, sugar, if using in a large bowl.
  2. In another bowl, beat the egg (if using) and buttermilk until combined.
  3. Then, mix that into the bowl of dry ingredients.
  4. Stir in the melted butter.
  5. Pour batter into hot skillet and bake
  6. When the oven is hot, take out the skillet( be careful while handling hot skillet).
  7. Add the cornmeal batter and make sure it is evenly distributed in the skillet using mixing spoon.
  8. Bake at 400° F for 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
  9. Rest bread in the skillet, then serve.

Southern Fried Mustard Chicken

Ingredients
¼ cup of garlic power 
¼ cup of seasoned salt (Lowery’s )  
16 ounces of French’s Mustard (coat after washed and dried chicken) 
1 tablespoon of freshly ground black cracked pepper 
1 tablespoon of cayenne pepper 
1 tablespoon of parsley flakes
Direction 
1.Drip the French’s mustard over the washed, dried chicken pieces 
Note: chicken pieces can be any pieces of your choice 
2.Hand toss chicken until all every piece is coated with the mustard 
3.Add seasonings, making sure every inch of chicken is  
Coated by hand. 
4.Then fill a Ziplock bag half full with four. 
5.Add seasoned mustard chicken and shake well. 
6.In a deep fry pot or broiler, fill the pot half full of oil 
7.When the oil becomes hot, drop the mustard chicken pieces into the oil. 
Note: to be sure the oil is hot, drop a single piece in the oil, it should make 
small bubbles, testing hot temperature of the oil. 
8.Cook until golden brown. 

Fried Cabbage

Ingredients 
4 cups shredded cabbage 
2 cups diced fresh tomatoes 
2 celery ribs, sliced 
1 medium onion, chopped 
 
1 medium green pepper, chopped. 
2 tablespoons stick margarine 
1/2 teaspoon salt 
1/2 teaspoon dill weed
Direction 
1.Using a nonstick skillet, sauté the cabbage, onions, green peppers, 
tomatoes, and celery in margarine until they are tender (about 20 
minutes 
2.Season with salt and dill 

Southern Baked Macaroni and Cheese Casserole 

Ingredients 
1 package of elbow macaroni  
salt & white pepper 
¼ cup of sour cream  
¼ cup of Velvet sliced cheese 
¼ cup mild cheddar cheese (Colby) 
¼ cup of shredded cheese 
½   teaspoon of salt or seasoned to taste 
                                                   white pepper 
Direction 
   In a pot bring temperature of boiling temperature (212°)  
1.Place elbow macaroni into the water. 
2.Cook until pasta is soft, then drain elbow macaroni and place  
In a baking dish or pan. 
 
3.Make the custard mixture by whisking together regular milk/ evaporated 
milk and eggs and seasoning: salt, onion salt, and/or white pepper (season 
to taste.) 
4.Pour mixture over macaroni. 
5.Add the butter, sour cream and three cheeses; stir to combine well. 
6.Top with grated cheese and bake until bubbly and top is browned.  

 Ingredients

                                                                                                                   ·   1 cup unsalted butter, softened

·   2 cups granulated sugar

·   4 large eggs

·   1 teaspoon vanilla extract

·   3 cups all-purpose flour

·   1 tablespoon baking powder

·   1 teaspoon kosher salt

·   ¾ cup whole milk

·   1 cup plus ¼ cup

·   Gosling’s Bermuda Black Seal Rum, divided

·   1½ cups confectioners’ sugar

Direction

1.   Preheat oven to 350°F

2.   In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes,            stopping to scrape sides of bowl.

3.   Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

4.   In a medium bowl, whisk together flour, baking powder, and salt.

5.   With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture,                           beating just until combined after each addition.

6.   Add ¼ cup (60 grams) rum; beat at medium speed until well combined.

7.   Spray a 10-cup Bundt pan with baking spray with flour.

8.   Pour batter into prepared pan.

9.   Bake until a wooden pick inserted near center comes out clean, 45 to 50 minutes.

10. Using a wooden skewer, poke holes in warm cake. Pour ⅓ cup (80 grams) rum over cake. Let cool for 10 to 12 minutes.

11. Invert cake onto a wire rack. Using a wooden skewer, poke holes in top of cake. Pour ⅓ cup (80 grams) rum over cake. Let cake cool                                 completely before glazing.

12. In a small bowl, whisk together confectioners’ sugar and remaining ⅓ cup (80 grams) rum. Place cake on a serving platter, and drizzle with                   glaze. Let set before serving, about 5 minutes.

 

 Ingredients

  •  2 cups diced peeled potatoes
  •  1-3/4 cups sliced carrots
  •   1 cup butter, cubed
  •   2/3 cup chopped onion
  •   1 cup all-purpose flour
  •   1-3/4 teaspoons salt
  •   1 teaspoon dried thyme
  •   3/4 teaspoon pepper
  •   3 cups chicken broth
  •   1-1/2 cups whole milk
  •   4 cups cubed cooked chicken
  •    1 cup frozen peas
  •    1 cup frozen corn
  •    4 sheets refrigerated pie crust

Direction

1.     Preheat oven to 425°.

2.     Place potatoes and carrots in a large saucepan

3.     A water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.

4.     In a large skillet, heat butter over medium-high heat.

5.      Add onion; cook and stir until tender.

6.     Stir in flour and seasonings until blended.

7.     Gradually stir in broth and milk.

8.     Bring to a boil, stirring constantly.

9.     Cook and stir 2 minutes or until thickened.

10.  Stir in chicken, peas, corn and potato mixture; remove from heat.

11.  Unroll a pie crust into each of two 9-in.pie plates; trim even with rims.

12.  Add chicken mixture. Unroll remaining crusts; place over filling.

13.  Trim, seal and flute edges. Cut slits in tops.

14.  Bake 35-40 minutes or until crust is lightly browned.

15.  Let stand 15 minutes before cutting.

 Ingredients                 

  •   Lemons
  •   1 pound
  •   granulated sugar
  •   6 tablespoons
  •  salt
  •  1 tablespoon, plus more as needed
  • capers in salt
  •  5 ounces
  • Unsweetened liquorice
  • ½ ounce (such as Amarelli)
  • olive oil
  • about one cup
  • carnaroli rice
  • 14 ounces
  • Chardonnay white wine
  • 1 cup
  • freshly ground black pepper to taste
  • Parmigiano Reggiano cheese ; about 5 ounces, grated

Direction

For the lemon puree:

1.     Peel the lemons with a vegetable peeler, separating the pulp from the zest.

2.     Cut the lemon pulp in quarters and remove the seeds.

3.     Combine the zest and pulp with water in a small pan and bring to a boil.

4.     Strain and repeat twice more, changing the water each time.

5.     Meanwhile, make a sugar syrup by boiling ½ cup water with the sugar and salt for 10 minutes. 

6.     Add the zest and pulp to the syrup and continue cooking for about 10 minutes, until all the water has evaporated. 

7.     Allow to cool and puree.

8.     Press through a mesh and reserve.

For the caper powder: 

1.    Rinse the capers in running water to desalt them.

2.     Drain and place them in a dehydrator on medium for about 6 hours, until dry.

3.     Grind them in a clean coffee grinder to obtain a fine powder.  Reserve.

 For the licorice sauce: 

4.     Grind the licorice in a coffee grinder or in a mortar and pestle.

5      Combine the resulting powder with a few tablespoons of hot water and stir to create a paste.

6.     Reserve.

For the risotto: 

7.   In a medium saucepan, bring 3 to 4 cups of water to a boil to add to the rice as it cooks.

8.   Toast the rice in a medium pot for a few minutes in 2 tablespoons of the olive oil,

9.   Then slowly add the white wine, stirring constantly, and cook until the wine   evaporates.

10. Continue cooking the rice for about 14 minutes, slowly adding in the hot water until the rice is tender, but still firm. 

11. Remove the rice from the heat and stir in the remaining olive oil and cheese until well-combined and creamy. 

12. Stir in the lemon puree and season to taste with salt and black pepper.

13.  Brush the bottom of each place with the licorice sauce, top with the rice and finish with a dusting of caper powder.

 

Recipe courtesy of Chef Francesco De Rosa of the ALMA cooking school 

Ingredients

      [3] Buttery Pie Crusts

all-purpose flour, for work surface

3/4 c. granulated sugar

6 tbsp. cornstarch

1 tbsp. fresh orange zest, plus 2 tablespoons fresh orange juice

Pinch salt

3 1/2 lb. strawberries, hulled and quartered

1 large egg white

  Buttery Pie Crust

    1 1/4 c. all-purpose flour

  1 tsp. sugar

1/2 tsp. Kosher salt

   1/2 c. (1 stick) cold unsalted butter, cut up

4 tbsp. ice-cold water

DIRECTIONS

1.    To make the pie crust, whisk together flour, sugar, and salt in a bowl.

2.    Cut in butter until mixture resembles coarse meal with several pea-size pieces remaining.

3.    Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile.

        (add up to an additional 1 tablespoon of water, if needed).

4.    Wrap dough in plastic wrap. Use the plastic to flatten and press dough into a disk.

5.    Refrigerate until firm, at least 2 hours.

6.    To make the pie, preheat oven to 425°F with the rack in lowest position.

7.    Line a baking sheet with parchment.

8.    On a lightly floured surface, roll 2 recipes of dough to an 18-by-13-inch rectangle.

9.    Transfer to a jelly-roll pan and trim to a 1-inch overhang.

10.  Fold edges under and crimp; chill

11.  Roll remaining dough to 1/8- to 1/4-inch thick.

12.  Cut dough with assorted flower-shaped cutters.

13.  Transfer flowers to prepared baking sheet, and chill.

14.  Stir together sugar, cornstarch, orange zest, and salt in a bowl.

15.  Add strawberries and orange juice and toss gently to combine.

16.  Transfer to bottom crust, packing tightly into pan.

17.  Whisk together egg white and 2 teaspoons water in a bowl.

18.  Brush dough flowers with egg wash.

19.  Arrange dough flowers, slightly overlapping, on top of strawberries.

20.  Brush edges of dough with egg wash. Freeze 20 minutes.

21.  Bake on a large aluminum foil-lined baking sheet until filling is bubbly and crust is golden brown, 50 minutes to 1 hour.

22.  Cool on a wire rack 30 minutes. Serve warm or at room temperature.

Ingredients

·   12 oz. of spaghetti

·  sher salt

· 3 large eggs

· 1 cup of freshly grated Parmesan (cheese)

· 8 slices bacon

· 2 garlic cloves, minced.

· Freshly ground black pepper

· Extra-Virgin olive oil (optional) for garnish

· Flaky sea salt (optional), for garnish

· Freshly chopped parsley. For garnish

Direction

1.    In a large pot of salted boiling water, cook spaghetti, according to package direction until soft [dent)

2.   Drain reserving 1 cup of pasta water.

3.   In a medium bowl, whisk eggs and Parmesan until combined.

4.   Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes.

5.   Reserve fat in skill and transfer slices to a paper  towel-lined plate to drain.

6.   In the same skillet, add garlic and cook until fragrant , about 1 minute.

7.   Add cooked spaghetti and toss until fully coated in bacon fat.

8.   Remove from heat.

9.  To spaghetti, pour over egg and cheese mixture and stir vigorously until creamy.

  Note: Be careful not to scramble eggs while stirring together.

10.  Add pasta water a couple of tablespoons at a time to loosen sauce if necessary.

11.  Season generously with salt and pepper

12. Then, stir in cooked bacon

13.  Drizzle with olive oil and garnish with flaky sea salt, Parmesan and parsley before serving

Food Recipes & Preparation

Lemon Butter Baked White Fish

Ingredients

· 4 6-ounce white fish fillets  (whitefish, tilapia or cod

· ¼ cup butter unsalted, softened

· 2 cloves garlic

· 1 teaspoon salt

· ½ teaspoon pepper

·  2 tablespoons minced herbs such as parsley, oregano, basil

· 1 lemon zested and thinly sliced

Direction

1. Preheat oven to 350 degrees.

2. In a small bowl mix together softened butter with garlic, salt, pepper, minced herbs and lemon zest.

3. Spray a baking dish with cooking spray and place fish fillets in a single layer.

4. Brush butter mixture evenly on top of fish then top with lemon slices.

5. Bake until fish flakes easily with a fork, about 15-20 minutes.

Mexican Butternut Squash Soup

Ingredients

1 large butternut squash, peeled, seeded and diced

1 Tbsp. olive oil 1 onion, diced 1 large butternut 

1 Tbsp. olive oil 1 onion, diced

1 red bell pepper,

seeded and diced 2 cloves garlic, minced

1 jalapeno, seeded and neatly chopped

4 cups of chicken broth

½ tsp ground cumin ½ tsp chili powder   

½ tsp kosher salt

½ cup of crema

½ cup of crumbled cotija cheese

½ cup neatly chopped fresh cilantro

½ cup pomegranate seeds

Direction

  1. Add the olive oil to a large pot over medium-high heat.
  2.  Add the onions and cool until beginning to soften, about 5 minutes.
  3. Add the squash and peppers, and cook, stirring occasionally, until just
  4. beginning to brown slightly for 5 to 7 minutes.
  5. Add the garlic and jalapeno pepper, and cook for 1 more minute.
  6. Add the broth, cumin, chili powder, salt and pepper.
  7. Bring to a simmer, let it simmer until the squash is soft, about 15 minutes.
  8. Puree using an immersion blender.
  9. Serve immediately

Oxtail and Poblano Stew

Ingredients

1 package of Beef Oxtail from RUMBLA MEATS [about 2/1/2 to 3 lb.

Salt & pepper to season meat

¼ medium white onion

1 bay leaf

2 garlic cloves

4 cups of water

For the Sauce

2 Poblano peppers

4 large plum tomatoes [about 1lb.]

2 garlic cloves peeled and chopped

2 tablespoons of olive oil or vegetable oil

½ medium size cut into

S Serrano peppers cut into strips

4 tablespoons of tomato paste if ½ cup of tomato juice

Salt and pepper to taste

¼ cup of chopped cilantro to garnish

Direction

  1. Add the olive oil to a large pot over medium-high heat.
  2.  Add the onions and cool until beginning to soften, about 5 minutes.
  3. Add the squash and peppers, and cook, stirring occasionally, until just
  4. beginning to brown slightly for 5 to 7 minutes.
  5. Add the garlic and jalapeno pepper, and cook for 1 more minute.
  6. Add the broth, cumin, chili powder, salt and pepper.
  7. Bring to a simmer, let it simmer until the squash is soft, about 15 minutes.
  8. Puree using an immersion blender.
  9. Serve immediately
Contact us

Diplomacy In The Making and More

Seattle, WA 98109

419-699-9986

alonialanderson@gmail.com