Pat's Luncheon November 14th 2011

 

 

Hi everyone this is Pat our cook for the month of November, and it was sure good.
Everyone could make it except for Linda, and you were missed a lot.

 

Her pretty table and her bread that she won't give us the recipe.

 

Having Lots of Fun

 
 
 
 

Salad

 
 
 


Pat’s Orange/Avocado/Romaine Salad

Romaine lettuce torn into pieces
Orange slices, you can use canned
Avocado pieces
Thinly sliced red onions

Pat’s Secret Sweet Garlic Dressing

½ cup sugar
1 tsp. salt
2 cloves garlic mashed
Pinch of pepper
¼ cup or 1/3 cup oil

Make a paste out of the above and
Add ½ cup wine vinegar.

This was really good!

Bread was very good, she wouldn’t give
Me the recipe as she said it has been in
Her family a long time and she just can’t
Give it out. Oh well maybe one day she will.

Candied figs were so good.
That recipe is in a previous blog.

In the Pot

 
 
 

Soups

 
 
 

Pat’s own creation of
Olive Garden Zuppa Toscana

1 pound ground Italian sausage
1 ½ tsp. crushed red peppers
1 large diced white onion
4 Tbsp. bacon pieces
2 tsp. garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb. sliced russet potatoes, or about three
large potatoes
¼ of a bunch of kale

Pat’s how to do it!
Sauté Italian sausage and crushed red pepper
in a large pot. Drain excess fat, refrigerate
while you prepare other ingredients.

In the same pan, sauté bacon, onions and
garlic over low-medium heat for approximately
15 minutes or until the onions are soft.

Add chicken bouillon and water to the pot and
heat until it starts to boil.

Add the sliced potatoes and cook until
soft, about half an hour.

Add the heave cream and just cook until
thoroughly heated.

Stir in the sausage and the kale,
let all heat through and serve.


Clam Chowder

Cook ½ pound bacon until crispy. Remove
bacon and crumble. (Set aside)
Cook the chopped onion and 4-5 stalks
Of celery that are chopped in the bacon drippings
Peel potatoes and chop and add to pot.
Add salt and pepper to taste.
Add 2 cups chicken broth or fish or veggie stock,
And 1 large can clams (3lb & 3oz.)
Cook until potatoes are tender
Then add 1 cup half and half with some flour
or cornstarch to thicken. Also add half and half
to desired consistency. You can also add tarragon
if you wish. When finished stir in crumbled bacon
into the soup.

Pats Luncheon November 14th 2011
Pat’s Yummy Curried Pumpkin Soup

½ pound fresh mushrooms sliced
½ cup chopped onion
2 Tablespoon butter
2 Tablespoon flour
1 Teaspoon curry powder
3 cups veggie broth
1- 15 ounce can solid pack pumpkin
1 can coconut milk
1 Tablespoon honey
½ teaspoon salt
¼ teaspoon pepper and nutmeg

Sauté mushrooms and onions in butter
Add flour and curry. Gradually add broth.
Bring to a boil. Cook and stir until
thickened. Add the rest and heat and serve.

Pat's Salad Dressing

 
 
 

Creme Brulee

 
 
 

Pat’s Maple-Pumpkin Crème Brulee

1 cup heavy cream
1 cup half and half
¾ cup canned pumpkin puree
¼ cup pure maple syrup
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ginger
¼ tsp. ground cloves
3 egg yolks
1 egg
1/3 cup pure maple syrup
Pinch of salt
Some white sugar for the topping

Preheat over to 325°
Whist together cream, half and half
pumpkin puree, ¼ cup maple syrup,
cinnamon, nutmeg, ginger and cloves
in a saucepan. Heat over medium
just until steam rises. Whisk together
egg yolks, egg, 1/3 cup maple syrup, and
salt in a bowl. Slowly whisk warm cream
mixture into egg mixture. Divide among
six 4-oz. ovenproof ramekins.
Put ramekins in a roasting pan or large pan.
Pour enough hot water into the pan to come
halfway up the sided of the ramekins.
Bake just until the crème brulee is set, but
still trembling in the center, approximately
35 to 45 minutes. Remove the ramekins from
the roasting pan and cool then refrigerate
for at least 2 hours and up to 3 days.
And then remove the crème brulee
from the refrigerator for at least
30 minutes prior to browning the
sugar on top. Using a torch, melt the white
sugar to form a crispy top. Allow the crème
brulee to sit for at least 5 minutes before serving.
You could also put the ramekins under the broiler
In your oven for a few minutes if you don’t have a
a torch. This recipe makes 6…4oz servings.