Iron Frog Tavern, Simsbury

I had the best meal out that I have had in a very long time at the Iron Frog. I ordered the short rib with polenta and asked for coleslaw instead of turnip. There was a bed of polenta with the coleslaw on top with the meat on that. The meat was fabulous and the coleslaw gave a great crunch to the creamy polenta. Hit the Iron Frog and ask for it. It's tremendous! Let's get the coleslaw to be part of the dish!

I'll add a link to their  website.

Happy New Year everyone! - Jim

Ratatouille

What I like so much about this dish is that each veggie retains its own shape and flavor. Too often I find ratatouille to be a combination resulting in mush. Enjoy hot or cold.

Ratatouille

This is not a quick dish to make, but the outcome is great!  It can be made the day before and actually improves with reheating.

1 lb eggplant

1 lb zucchini

1 tsp salt

4 TBS Olive Oil

½ lb (about 1 ½ cups) thinly sliced yellow onion

1 sliced yellow pepper

1 sliced green pepper

2 cloves garlic, diced fine

1 lb firm, ripe, red tomatoes, peeled, seeded and juiced

Salt and pepper

3 TBS minced parsley

Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long and 1 inch wide. Scrub the zucchini, slice off the two ends and cut similarly to the eggplant. Place the veggies in a porcelain, glass or stainless steel bowl and toss with the salt. Let stand for 30 minutes. Drain. Dry each slice with paper towels.

One layer at a time, sauté the eggplant and zucchini in hot olive oil until lightly brown; about 1 minute per side.  Set aside.

In the same skillet, cook the onions and peppers slowing in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.

Slice the tomato pulp into 3/8-inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise the heat and boil for several minutes, until juice has almost entirely evaporated.

Place a third of the tomato mixture in the bottom of a Dutch oven and sprinkle over it 1 TBS of parsley.  Arrange half of the eggplant and zucchini on top, and then half of the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover and season if necessary.  Raise the heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful not to burn the vegetables.

Set aside uncovered. Reheat slowly at serving time or serve cold.

A Great Wine!

If you like red wine, try The Dreaming Tree, Crush.  Crush is a California blend that is a great value under $20. It's a collaberation of Dave Matthews (from DMB) and Steve Reeder. I know at least one person out there who likes Dave Matthews Band and good wine!

Apple-Cranberry Sauce

This is amazingly easy. Though I haven't tried it yet, I bet it cans well.

Apple-Cranberry Sauce

1 pound cranberries, fresh or frozen

1 cup apple cider

1/3 cup granulated sugar

¼ cup brown sugar

In a saucepan, combine the cranberries, cider and sugars. Simmer until the cranberries begin to burst and the sauce thickens, 12 to 15 minutes.

Tips: 

-          This is SO easy to make and so good, I can’t imagine buying it in a can again after I discovered this.

-          I use dark brown sugar but I tend to always do that when brown sugar is called for.

-          I use fresh berries when available. 

Chocolate Berry Bars

My friends Linda and Gina asked for this recipe today so I wanted to post it. Another great recipe from my neighbor Kim. Sorry for the blurry picture. I'd take another but they are being consumed at a party at this very moment! Enjoy.

Chocolate Berry Bars

2 cups chocolate graham cracker crumbs

½ cup butter (one stick)

1 cup plain granola cereal

1 ¾ cup (10 oz pkg) 53% cocoa dark chocolate chunks (separated)

1 cup dried cranberries, blueberries or cherries

1 cup sliced almonds, toasted

1 can (14 oz) sweetened condensed milk (NOT evaporated milk)

Preheat oven to 350°.

Melt butter and stir into cracker crumbs. Stir well and press into ungreased 9”X13” pan.

Layer granola, 1 ¼ cup of the chocolate chunks, dried fruit and almonds over graham cracker crust. Drizzle sweetened condensed milk over almonds.

Bake for 20-25 minutes until brown and bubbly around the edge. Cool completely on wire rack.

Microwave remaining ½ cup chocolate in small, heavy duty plastic storage bag on high for 30-45 seconds; knead until smooth. Cut a tiny corner from bag and squeeze to drizzle over top of pan.

Refrigerate overnight if possible. Cut into bars.

 

Tips:  - Any dark chocolate will do and chips work fine if you can’t find the chunks.

            - To toast the almonds I put them in a pan with a little oil on the cooktop and cook until barely brown.

Dog Ice Cream

My dogs are fans of Frosty Paws brand of dog ice cream but this is much cheaper with none of the chemicals or preservatives.  The yogurt is very low in lactose so they have NO problems eating it. Our panel of experts below, gave the dish a "paws up".

Dog Ice Cream

32 oz. Plain Yogurt

1 banana

2 TBS peanut butter

2 TBS honey.

Mix all of the ingredients in a blender until smooth, then pour in ice cube trays or small paper cups (or even a kong toy). You can make it in an automatic ice cream maker if you wish.

Cold Melon Soup

We recently found this soup and think it's great in part because it's so easy to make! Perfect for the summer.

Cold Melon Soup

4 Cups honeydew melon cut into small cubes

4 tsp lime juice

2 tsp honey

1 cup nonfat, vanilla yogurt

In blender, combine melon, lime juice and honey. Blend until smooth. Pout into bowl and add yogurt. Beat with a wire whisk until blended. Chill several hours. Serve cold. Whisk before serving. Serves 4.

Scalloped Corn

My grandmother and my mother made creamed corn when I was growing up and this is close so I have to include it. To be honest, I never cared for it but the recipe list wouldn't be the same without it.

Scalloped Corn

2 cups corn

2 TBS butter

1 ¼ tsp salt

3 eggs

1 ½ cups milk

1 tsp sugar

Combine the ingredients, folding in well beaten eggs last, pour into casserole and bake in moderate oven until custard sets. Serve hot, may be served as meat substitute.

Corn Flake Kisses

Here's another recipe from my great-grandmother's cookbook in her own handwriting!

Corn Flake Kisses

3 egg white

3 cups corn flakes

½ cup granulated sugar

1 cup shredded coconut

1 tsp vanilla

Beat egg whites stiff and dry, then add them to sugar, coconut and corn flakes. Drop by teaspoonful on buttered tins and brown in a very slow overn.

Tips

            - I’m guessing that a very slow over would be 300°.

Queen of All Puddings

One of the recipes from the 1910, mostly hand-written, cookbook.

Queen of All Puddings

2 cups soft breadcrumbs

2 cups milk

2 eggs

¼ cup sugar

¼ tsp salt

½ cup chopped raisins

2 TBS red jelly

1 tsp butter

Pour the milk over the soft breadcrumbs. Separate the eggs and add the yolks to the crumbs; add salt, sugar and the chopped raisins: mix well.  Butter custard cups, pour in mixture and bake slowly 45 minutes. Remove from oven and spread with jelly. Beat the whites of the eggs until light and dry. Add one tablespoon of sugar and spread on the top: sprinkle liberally with powdered sugar and dry in moderate oven.

Tips:

            - I love these old recipes. If I had to guess I’d say that “bake slowly” means at a low temperature such as 325° and that a “moderate oven” would be more like 375°.

My Great-Grandmother's Recipe Book

I recently received my great-grandmother's recipe book which is written in a 1910 diary. So these were recipes she was making 100 years ago today! I thought I’d post a few of them.

Hormel's answer

A few days ago I put up a pic of a confusing label from Hormel and Big Y. Kudos to Hormel for answering my email and I'll say again, the pork chops were excellent. I thought I'd post the response so here ya go. Comments? I guess it's Big Y that could put on a better label!

We were pleased to hear you enjoyed the pork chops.  We did a little
background research on the printing of the label.  Hormel Foods sells Big Y
two different varieties of pork, which they cut and package for consumers.
These two brands are Hormel® Always Tender®Pork and Hormel® Natural Choice®
Pork.   The store then labels the product with their description which
identifies and prices within their system.  Within the store, I am sure you
will see specific labeling in the case which would identify the brand.

We have many recipes to share also - please visit  hormelfoodsrecipes.com.
Happy Cooking!!

Rochelle Kroc
Manager of Consumer Response
Hormel Foods

Buttermilk Pancakes

This is one of my mother's recipes and is quite easy.

Buttermilk Pancakes

Combine and sift:

1 Cup flour

1 tsp sugar

½ tsp salt

¾ tsp baking powder

½ tsp baking soda

Beat one egg until light. Add 1 cup buttermilk. Stir in dry ingredients quickly. Add 2 TBS melted butter.

Makes about 10, 4-inch pancakes.

Tips

            - the dry buttermilk is fine, but not quite like the real stuff.

Baked Onion Soup

We love baked onion soup and it's so easy to make.

Baked Onion Soup

2 Medium Onions, sliced thin

2 TBS butter

1 can Campbell onion soup

1 can beef broth

2 cans water

French bread sliced in ½ inch slices

¼ lb cheese (Muenster, Provolone or Swiss)

Grated Parmesan or Romano cheese

Preheat oven to 350°

Sauté the onions in the butter until opaque. Add the onion soup, beef broth and water and simmer for 10 minutes.

Layer in bowls; soup, a slice of bread, a slice of cheese and repeat. Top with cheese and sprinkle with grated Parmesan or Romano cheese.

Bake on a cookie sheet for 45 minutes uncovered.

Tips:

-         I line the cookie sheet with parchment paper to make cleanup easier

-         It’s best if the bread is not fresh as it stays together better so buy ahead if you can.

Gee thanks, Hormel

You have to love this label on pork chops from Big Y. Hormel pork is always tender OR all natural. How does one pick?

Husk is famous!

You read here four weeks ago that Husk restaurant in Collinsville has great food in an eclectic atmosphere. Well the New York Times must read this blog because they said the same thing last Friday in "Quick Bites"! Click here to read their article.  I am feeling the need for an empanada and cold Columbian beer.

Silver Palm Cabernet Sauvignon

This is a really good, Northern California coast Cab for about $15.  You should give it a try! Happy Cooking!!

Husk in Collinsville

If you haven't made it to Husk yet in Collinsville, be sure to give it a try. Nothing but the freshest food, much of it grown locally. The chalkboard menu adds to the funky atmosphere. The "silverware" is wooden and the plates made out of compressed, fallen palm fronds. I'm looking forward to taking them up on cooking classes when they get going. I've put a link at the bottom of the page. Happy Cooking (or in this case, Eating)!!

Fish

No, not the recipe, the little fish to the left on this page. Comment on this post and tell me how many fish you want (up to10) and what colors you want the fish to be and I will make it so! Click on the fish to feed them. I'll use this to kick off some fish recipes in the next few days. Happy Cooking!

Toffee Bars

This is my mom's recipe. It's so simple. Happy Cooking!!

Toffee Bars

Graham crackers

2 sticks butter

½ Cup sugar

1 Cup nuts, chopped

Place a single layer of graham crackers in a jelly roll pan.

Melt butter and add the sugar. Bring a boil and boil for 2 minutes, stirring constantly. Pour over the crackers

Sprinkle with chopped nuts.

Bake 10 minutes at 350°. Remove from pan while hot.

Roasted Butternut Squash with Mustard Vinaigrette

We found this recipe and made it for Thanksgiving and it was huge succes and is now in regular rotation for veggie dishes. I was not a huge fan of Butternut Squash until we found this recipe but it's wonderful. Happy Cooking!

Roasted Butternut Squash with Mustard Vinaigrette

Serves 8

3 small butternut squash (about 2 lbs each) peeled, seeded and cut into ½ inch thick half-moons

8 shallots, coarsely chopped

4 TBS olive oil

1 Cup apple cider

Kosher salt and black pepper

1 TBS apple cider vinegar

1 TBS whole-grain mustard

¼ Cup fresh, flat leaf parsley, chopped

Heat oven to 375°.  Divide the squash and shallots between 2 large baking sheets. Toss the vegetables with a total of 2 TBS of the oil and season with ½ tsp of salt and pepper. Arrange in a single layer and roast, turning once, until golden brown and tender, about 50-55 minutes.

Meanwhile, simmer the cider in a small saucepan until reduced to ¼ Cup, 12-15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, the remaining 2 TBS of oil and ¼ tsp each of salt and pepper. Transfer squash and shallots to a large serving dish and drizzle with the vinaigrette.

Scallops Fra Diavolo

This is a recipe of my own invention and has made it into my recipe box. Happy Cooking!!

Scallops Fra Diavolo

1 ½ lbs Sea Scallops

1 TBS olive oil

16 oz. Jar Far Diavolo sauce

½ Cup tomato, chopped

½ Cup onion, chopped

½ Cup part skim ricotta cheese

¼ Cup white wine

Dried basil

Creole spice

Rinse scallops, pat try and place in casserole. Sauté onion in olive oil. When clear, add wine and cook off liquid. Place on top of scallops. Layer on tomatoes. Cover with Fra Diavolo sauce. Spoon in ricotta cheese. Top with a dash of basil and Creole spice.

Cover and bake in 375° oven for 35 minutes.

Tips – Can be served over rice.

Lorraine's Carrot Casserole

Years ago my wife, Lorraine, found this great recipe in a magazine and it has been a standard at Thanksgiving and Christmas ever since. It's easy to make and transports well warm. Happy Cooking!

Lorraine’s Carrot Casserole

4 Cups sliced carrots

¾ Cup Mayonnaise

2 TBS horseradish

14 Ritz crackers

½ Cup shredded cheddar

¼ Cup chopped onion

¼ tsp salt

¼ tsp pepper

1 TBS melted butter

Cook carrots until barely tender. Preheat oven to 375°.

Mix mayo, onions, horseradish, salt and pepper. Combine with carrots and place in casserole. Melt butter and mix with crackers. Spread over carrots. Bake uncovered 10 minutes. Cover with cheese and bake another 10 minutes.

Oatmeal Bread

I have no idea where I got this recipe but it's an easy bread to make as there's no kneading!

Oatmeal Bread

2 Cups boiling water

1 Cup oatmeal

1 cake compressed yeast or dry yeast

½ Cup warm water

½ cup sugar or molasses

5-5 ½ Cups sifted flour

1 TBS salt

3 TBS butter or margarine, softened

Pour boiling water over oatmeal. Stir and allow to cool.

Mix yeast, warm water, ¼ cup sugar (or molasses) and ½ cup flour. Beat until smooth. Proof until light and bubbly. Stir in oatmeal mixture. Add remaining ¼ cup sugar (or molasses), salt and 2 TBS butter. Stir in remaining flour. Brush dough with butter. Cover and let rise until double in bulk.

Punch down and shape into two loaves. Place in greased and lightly floured 8-inch and. Brush top with remaining butter. Cover and let rise again until doubled in bulk. Bake in 375° oven for 50-60 minutes.

Tips:

I prefer yeast cakes over dry yeast but that’s just me. I also opt for molasses and butter vs. sugar and margarine.

Chunky Tomato Soup

This is a very easy, very tastey soup that I found in the Hartford Courant. After you put the soup in a bowl or cup, top with about a Tablesepoon of extra grated cheddar. Goes great with wine!

Chunky Tomato Soup

makes about 9 cups

1 TBS oil

1 Cup diced onion

1 TBS chopped garlic

1 TBS smoked paprika

1 TBS dried basil

1 Cup dry white wine

2 (28-oz) cans diced tomatoes including juice

1 Cup half and half

½ cup cheddar cheese

Heat oil in a large soup pot over medium-high heat, and add the onions. Cook onions, stirring frequently, until lightly browned. Add garlic, smoked paprika and basil, and stir well.

Pour in the white wine and reduce until almost dry. Add the diced tomatoes and their juice. Bring to a simmer, reduce heat to medium-low and cook 15 minutes.

Stir in the half and half and shredded cheese.

Serve with grilled pita breads and additional cheese.