I will post new recipes each month with my current Dinner and a Movie class and will add old ones as time allows. If you do not see a recipe that you want, just drop me a note in the comment box.
Recipe requests from The Rocket:
Mango Key Lime Pie
Lao Ginger Chicken–I adapted this recipe: Lao Ginger Chicken Instead of soaking and grinding the rice, just use a couple TB of corn starch to thicken the sauce. You can also add more vegetables to this, like bell peppers, carrot slices, pea pods, or whatever you like. Just steam them separately and add at the end.
Recipe requests from Kinky Boots:
Many of my recipes came from Nigella Lawson’s British Christmas menus, including Lemon Green Beans (to which I added toasted pine nuts), roasted potatoes (to which I added garlic powder), crab cocktail (to which I added pomegranate seeds to garnish), chestnut cheesecake, and cranberry sauce. Here is her website with several of the recipes.
Recipe request from Into the Woods:
Recipe requests from Chef:
Chicken and Sausage Gumbo (This makes a LOT of gumbo.)
Cuban Grilled Sandwich
Texas Corn Casserole (This does NOT fit in a 13 X 9 dish. Use another smaller casserole dish for the overflow.)
Key Lime Bars
Recipe requests from Philomena:
Irish Salad Dressing
Dark Chocolate Guinness Cake with Bailey’s Frosting
Irish Cream Cheesecake is at AllRecipes.com
The Gaelic Chicken recipe I used is from Epicurious.com
Recipe requests from About Time:
Great Recipes from Rab Ne Bana Di Jodi dinner
Recipe requests from The Intouchables:
Recipe requests from Mickybo and Me:
Recipe requests from Hysteria:
Recipe requests from Imprint:
My Lebanese dinner for Caramel included the following recipes:
My featured recipes from The Artist are as follows:
My featured Kahaani recipes are all adapted from several different recipes for each dish. I worked until I found the combinations that most pleased my taste buds. I converted amounts from metric to U.S. measurements.
Big Fish Recipes My recipes are all good, country cooking, some adapted from the Alabama Electric Cooperative Cookbook. Serve with southern sweet tea and/or lemonade. An ice cold beer or two would also go great with this meal.
Alabama Pulled Pig
Dirty Corn Dip–served with scoop corn chips
Mean Butter Beans–Alabama leads the world in butter bean production.
Pig in the Potato Patch–potatoes layered with bacon, onions, and cheese and baked with
heavy cream, eggs, and seasoning.
Junk Salad–sometimes called Pink Fluff
Children of Heaven Recipes
Kashk Bademjan–Serve with pita chips or warm pita wedges
Whipped Feta Cheese Spread
Persian Spiced Beef
Salad Shirazi–There are many recipes online for this Iranian standard.
Chickpea Salad with Orange Cumin Dressing I LOVE this salad. Omit the feta, and it will please vegans too.
Cucumber Yoghurt Raita–this too is pretty standard.
Peach Pickles–from my Middle East Cookbook
Persian Baked Apples
Almond Baklava–Essentially follow Greek recipe but substitute almonds for walnuts and cardamom for the cinnamon and add a tablespoon of rose water to the syrup. Delicious. The only thing better is pistachio baklava.
I found some lovely tea at the Holy Land Deli. Apparently tea is the most commonly served drink in Iran. Abdug or doogh is served as well–a minty yogurt drink. I think a mint limeade might complement the flavors and cool off the diners.
Spicy Deviled Eggs
Southern Potato Salad
Cheesy Squash Casserole
Minny’s Chocolate Pie–there are many different recipes for this on the internet. I linked the one I tried, but I made my own homemade crust and recommend that if you’re good with crusts.
You should definitely serve this with sweet tea and can find plenty of recipes for that. We had chilled white wine with it too. These recipes will serve a group of 8 hungry people. I would also add some pickles to this meal–bread and butter pickles, pickled peaches, pickled asparagus–something to cut the richness. And if you’re so inclined, add buttermilk biscuits. This recipe works well: Southern Buttermilk Biscuits.
From the Midnight in Paris Menu I am including the following recipes:
Smoked Salmon on Crostini
Blanquette de Veau
I used Julia Child’s recipe for mousse au chocolat. I used coffee liqueur instead of dark rum. Either is very tasty, but I think the coffee liqueur has a richer, blended taste.
Chicken Liver Pate
Adapted from recipe by Jacques Pepin
1 lb. chicken livers
1 small onion, sliced
2 cloves garlic, peeled and diced
2 bay leaves
1/2 tsp. thyme
1/2 tsp. salt
1 cup water
3 sticks butter at room temp
2 TBsp cognac or brandy
Fresh ground pepper
Good quality butter crackers
In a 2 qt. saucepan, combine everything up to and including the water. Bring to simmer, cover, and cook on low for about 3-4 minutes. Remove from heat and let stand for 5 more minutes.
Discard bay leaf. Transfer all but water to food processor and blend, adding the butter one tablespoon at a time until it’s all smooth. Finally add the brandy and freshly ground pepper. With a spatula, transfer pate to 3 large ramekins. Cover with plastic wrap and refrigerate until set. Garnish with a sprig of rosemary or parsley and surround with crackers.
You can refrigerate this for up to a week and freeze it for up to 2 months. It helps to let it sit out for 20 minutes or so before serving–easier to spread.
Smoked Salmon on Crostini
Adapted from recipe by Emeril Lagasse
1/2 lb. smoked, boneless salmon
1 TBsp minced red onion
2 tsp. capers
2 tsp. olive oil
1 tsp. lemon juice
Freshly ground pepper
1/4 cup sour cream
2 tsp. dill (preferably fresh but dried will do)
Make crostini by slicing a baquette into thin slices, brush one side with olive oil and bake them flat on a pan in a 350 degree oven for 10-15 minutes/side. When they are golden and crispy, remove them and cool.
Mix salmon, onions, capers, olive oil, lemon juice, and pepper. In separate bowl mix sour cream and dill.
Spread salmon mixture on crostini and top with a small dollop of sour cream mixture. If it’s too stiff, add a tsp. of cream or milk and stir it up.
Place on tray and garnish with fresh dill if desired.
This recipe is simple but rich and creamy. It’s very nice paired with a salad. I adapted it from The Impressionists’ Table.
Serves 6 for lunch or 8 as an appetizer or cheese course.
1 ready-made crust or your favorite homemade crust
1 1/2 cups of heavy cream
2/3 cup crumbled blue cheese
1 tsp. minced chives
1/2 tsp. pepper
Preheat oven to 400 degrees. Roll out your crust and fit it to a 9-inch pie plate. Bake the crust at 400 for 10 minutes. Remove and let cool for a few minutes. Lower the oven temp to 350.
In a mixing bowl, beat the cream, eggs, and cheese until smooth. Stir in the chives and pepper. Pour the mixture into your prepared crust. Bake the quiche for 40-45 minutes depending upon how hot your oven gets. When it’s puffy and lightly browned, remove it check to see if it’s set in the middle. If it’s still jiggly, give it another 5 minutes.
Serve hot or warm.
Blanquette de Veau/Veal Stew
This recipe is adapted from The Impressionists’ Table. It serves 8 people when served over rice. It’s really more of a stroganoff-type dish than a stew in my mind, but it’s very rich and tasty.
2 TBsp. canola oil
6 TBsp. butter
2 1/2 lbs. boneless veal cut into cubes (or beef–I tried it both ways and did not perceive a huge difference. You will need to cook the beef longer though.)
2 carrots, diced
2 medium onions, diced
2 leeks, thinly sliced (white part)
2 cloves garlic, minced
1 bouquet garni*
1 cup thinly sliced mushrooms
2 TB flour
1 TB minced fresh tarragon
3 egg yolks
1 tsp. salt
1 cup creme fraiche (or sour cream mixed with a couple TBsp. milk)
Juice of 1 lemon
Heat the oil and butter in a large saute pan or Le Creuset kettle. Quickly saute the meat and remove from the pan and set aside. (If you bought beef or stew meat, you may want to simmer the meat in water and seasonings for an hour before going on.)
Melt a little more butter and oil, then add the carrots, onions, leeks, and garlic. Saute until soft. Add the meat back in along with enough water to cover the ingredients and the bouquet garni. Season with salt and pepper, cover and simmer for 60-90 minutes.
Here’s where it gets a little more complicated. Put a colander over a bowl and pour the vegetables and beef in the colander. Reserve the liquid and return the stew to its kettle with lid. Remove the bouquet garni. Saute the mushrooms and add them to the kettle.
In a separate saucepan, melt 1 TB butter, then add 2 TB flour and stir up. Slowly blend in the reserved liquid, whisking briskly as you go to break up the flour. Once you have a smooth gravy, add the chopped tarragon and allow to simmer for 15 minutes.
In the meantime mix up 3 egg yolks, creme fraiche, and lemon juice. Blend this into the gravy over low heat and simmer until it thickens slightly. You want the yolks to cook, so make sure it is hot through. Combine with the vegetables and meat. Test for seasoning.
Serve over rice or noodles if you prefer or as a stew. This does fine in a crockpot on warm or low, so you can make it earlier in the day if that helps.
*Bouquet Garni–If you are unfamiliar with this, you should make a trip to your nearest kitchen supply store and ask for cheesecloth bags for spices (or bouquet garni bags). They are small about 2 X 3 inches. You will fill them with herbs, preferably fresh. Commonly used herbs are parsley, thyme, bay leaf, chervil, marjoram, oregano, rosemary, and chives. I experimented, using the ones I had on hand.
Tarte Aux Poire Bourdaloue/ Pear Tart with Frangipane CreamThis is a blend of Julia Child’s and Alexandra Leaf’s recipes. I won’t lie. This is time-consuming and fussy. But it does end up rather impressive. And it doesn’t require great skill, just time and patience.
It has three components: crust, cream filling, and pears. All three must be prepared separately and cooled, then combined at the end and brushed with a glaze.
For the crust:
Preheat oven to 375 degrees.
1 1/3 cups flour
7 TBsp sugar
1/8 tsp baking powder
5 TBsp butter, chilled
2 TBsp shortening
Combine above in a food processor until well blended. Then add:
1 egg beaten with 1 TB water
1/2 tsp vanilla extract
Blend until it coheres into a ball. You can chill it at this stage or take my approach. Sprinkle flour on a sheet of parchment paper. Flour your rolling pin. Then roll it out to tart pan size, about 1/8 inch thick. Fold in half and move to tart pan. Press the crust into the corners of the pan. Double the dough over on the edges and press into the ridges of the pan. Bake the tart shell for about 15-19 minutes until golden. Let cool on rack.
For the frangipane:
Toast and grind 1/2 cup slivered almonds (food processor works best). Set aside.
Combine 1 large egg and 1 egg yolk in mixing bowl.
Add 3/4 cup sugar and beat until mixture is pale yellow. About 3 minutes.
Beat in 1/3 cup flour.
Heat 1 cup milk on large saucepan until boiling point. Beat a small amount into the egg mixture to temper eggs. Then pour in the rest of the milk and beat vigorously.
Return combined milk and eggs to saucepan and cook, stirring until it thickens into a paste. Cook for 2 more minutes, stirring briskly. Remove from heat and add 3 TBsp butter, 2 tsp. vanilla extract and almonds. Let cool.
For the pears:
In a small saucepan, combine 2 cups sugar and 1 cup water. Dissolve sugar and add 1 tsp. vanilla. Boil for 10 minutes or until it reaches the soft ball stage on a candy thermometer.
While it’s boiling, peel, core and slice 4 pears. Once the syrup is ready, poach pear slices in boiling syrup for 3-5 minutes (3 if nice and ripe, 5 if crispy). Remove pears from syrup with slotted spoon and let drain in a colander. Repeat until all pears are poached. LET THE PEARS COOL AND DRAIN UNTIL THEY ARE NO LONGER DRIPPY!
The moment you’ve waited for:
Spread the cream in the crust. Then arrange the pear slices on the top of the cream. I like to use a sunburst pattern, starting in the middle and radiating outward. Then take a 1/2 cup of apricot jam, stir it up with a couple teaspoons of water, and microwave it for 30 seconds. With a pastry brush, glaze the tops of your pears with the jam. Et Voila!