Gloucester VA Links and News: Cook

Showing posts with label Cook. Show all posts

Monday, August 26, 2013

Asparagus and Salmon Salad - Recipe Of The Day

Asparagus (Photo credit: Wikipedia)

Have the asparagus tied in bundles. Wash, and plunge into boiling water in which there is a teaspoonful of salt for every quart of water. Boil rapidly for fifteen minutes. Take up, and cut off the tender heads.

Prepare the asparagus as before directed. Season a quart of cooked salmon with one teaspoonful of salt, one-third of a teaspoonful of pepper, three table-spoonfuls of oil, one of vinegar and two of lemon juice. Let this stand in the ice chest at least two hours. Arrange the salmon in the centre of the dish and the asparagus points around it. Cover the fish with one cupful of mayonnaise dressing. Garnish the dish with points of lemon. Green peas can be used instead of asparagus.

Gloucester, VA Links and News recipe of the day. Make something extraordinary tonight.

Friday, August 23, 2013

Almond Cake - Recipe Of The Day

Warm creamy almond cake, strawberry center and cinnamon streusel throughout...with a pinch of chocolate for good measure.....S is for Summer, S is for Strawberry. (Photo credit: Wikipedia)

Granulated sugar, nine ounces,
Very fine Hungarian flour, five ounces,
Sweet almonds with some bitter ones, two ounces,
Six whole eggs and three egg yolks,
Taste of lemon peel.

After skinning the almonds in warm water and drying them well, grind or better pound them well together with a tablespoonful of sugar and mix well with the flour. Put the rest of the sugar in a deep dish with the egg yolks and the grated lemon peel (just a taste) and stir with a ladle for a quarter of an hour. In another dish beat the six whites of egg and when they have become quite thick mix them with other ingredients stirring slowly everything together.

To bake place the mixture in a baking-tin greased evenly with butter and sprinkled with powdered sugar and flour.

Video for making an Orange and Almond Cake. Make Something Extraordinary tonight.

Tuesday, August 20, 2013

Rognone alle acciughe - Recipe Of the Day

Veal Kidneys (Photo credit: Renée S. Suen)

Take a veal kidney, remove the fat, cut it open and cover with boiling water. When the water has cooled, remove the kidney, wipe with a cloth, and pass through it clean sticks to make it stay open. Season with melted butter, salt and pepper and leave it so prepared for an hour or two.

Then take another piece of butter and two or three anchovies. Clean the latter, chop and mix with the butter with the blade of a knife, making a ball. Cook the kidney on the grill, but not too much, in order to keep it tender, put it on a plate and grease when hot with the ball of butter and anchovies.

VEAL KIDNEY WITH ANCHOVY

What is Rognone Alla Acciughe? It's right above. In this modern day here in the US, a recipe like this does not sound very appealing to many. But then again, neither does snails, but we still love escargot. Try something different. By the way, we have pages upon pages of money saving coupons here on the site now to help you. See our coupons section above for printable coupons.

Monday, August 19, 2013

APPLE DUMPLINGS - Recipe Of The Day

Apple dumplings (Photo credit: SaijaLehto)

1 cup flour
2 teaspoons Dr. Price's Baking Powder
½ teaspoon salt
3 tablespoons shortening
½ cup milk
4 apples
4 tablespoons sugar
2 teaspoons butter

Sift together flour, baking powder and salt; rub shortening in lightly; add just enough milk to make soft dough. Roll out ⅛-inch thick on floured board; divide into four parts; lay on each part an apple which has been washed, pared, cored and sliced; add one teaspoon sugar and ½ teaspoon butter to each; wet edges of dough with cold water and fold around apple pressing tightly together. Place in greased pan. Sprinkle with sugar and cinnamon and put little butter on each dumpling. Bake 40 minutes in moderate oven. Serve with hard sauce.

⅓ cup butter
1 cup powdered sugar
½ teaspoon flavoring extract

Cream butter until very light; add sugar very slowly, beating until light and creamy. Add flavoring and beat again.

Peach dumplings may be made in the same way.

Make Something Extraordinary Tonight.

Thursday, August 15, 2013

Superior Recipe for Ice Cream - Recipe of the day

Vanilla ice cream cone I bought at Camp Manitoulin for a $1 donation. It was sort of icey. For Macro Mondays Drips Drops Splashes. (Photo credit: Wikipedia)

One gallon of cream, two pounds rolled loaf-sugar, one tea-spoonful of oil of lemon. If for vanilla cream; use a table-spoonful of tincture of vanilla, two eggs beaten; mix well and freeze in the usual way. The seasoning should be well mixed with the sugar, before it is added to the cream; by this means, it will be all flavored alike. This has been much admired.

Coloring for ice cream, may be made in this way: take of powdered cochineal, cream of tartar and powdered alum, each two drachms; of salts of tartar, ten grains; pour upon the powders half a pint of boiling water; let it stand for two hours to settle, or filter through paper. Use as much of this infusion as will give the desired shade. This produces a brilliant pink color.

Make something extraordinary.

Tuesday, August 13, 2013

ROASTED CHICKEN WITH ALMOND SAUCE - Recipe of the day

Almonds (Photo credit: Shelby PDX)

1 roasted chicken 1 tablespoon cornstarch 1 cup chicken broth 2 tablespoons Amaretto or other almond liqueur 1-1/2 teaspoons fresh lemon juice 1/4 cup sliced toasted almonds Heat pre-cooked roasted chicken in its own microwave tray following package directions. In 2-cup glass container, combine cornstarch, broth, liqueur and lemon juice. Cover with plastic wrap and microwave at HIGH (100% power) 3 or 4 minutes until bubbly and thick; stir twice during cooking. Add almonds. Slice chicken onto a platter and top with sauce. Serves 4.

Make something extraordinary tonight.

Saturday, August 10, 2013

Gloucester Pumpkin Porridge - Old Fashioned Recipe

A shot of a pumpkin, focused on its stem. (Photo credit: Wikipedia)

Peel and slice up as much pumpkin as will produce about eight ounces for each person, and put this into a boiling pot, with two ounces of butter, and a quart of water; set the whole to boil very gently on the fire, until the pumpkin is reduced to a pulp, and then add half-a-pint of buttermilk, or skim milk, to every person who is to partake of the porridge. You then stir the porridge over the fire for about fifteen minutes longer, taking care that it does not boil over; season with salt and a little nutmeg, and eat it with toasted bread for breakfast, or any other meal.

Make something extraordinary tonight.

Pages

Monday, August 26, 2013

Asparagus and Salmon Salad - Recipe Of The Day