90 down, 29 to go!

90 down, 29 to go!




Round 10:


#6: Cook Eat Cha Cha Cha
The recipe: Allspice Crusted Lamb Chops with Roasted Red pepper sauce
I have never in my life cooked lamb chops, I'm a little frightened, however this recipe seems fairly easy, so hopefully I won't screw it up too bad?



#24: tasty
The recipe: Pancetta and Lettuce sandwich
What more do I need to say?


#35: Our traditional and Favorite Recipes
The recipe: Poppyseed Bundt Cake
I like cake, but I'm not a big fan of poppyseeds...but this recipe comes from an old school church cookbook and is ridiculously easy to make!



#36: Cooks Delight
The recipe: Bean Soup
For the first time since this project started, my Grandfather is finally interested in tasting a recipe. Good thing I saved that ham bone from Easter.



#57: Healthy Homestyle Cooking
The recipe: German potato Pancakes
Now, my Grandma June made the best potato pancakes in the history of mankind....if these are half as good, I'll be happy.



#67: Honey From a Weed
The recipe: Widowed Potatoes
This seems to be some kind of potato casserole with tomatoes? Eh....we'll see.


#71: Better Homes and Gardens Heritage Cook Book
The recipe: Jumbles
I finally get to make cookies...the guys at work will be thrilled.



#80: The Best Recipe (from America's Test Kitchen)
The recipe: Bruschetta w/ Red Onions, Herbs and Parmesan
Yummy, yummy, yummy. Too bad it has red onions, I bet Chelsi would have loved to have some bruschetta.



#93: 15 Minute Cookbook
The recipe: Crunchy Chicken Roll Ups
Um, this has canned water chestnuts in it. If I can get over that, these MIGHT be ok.



#104: Cooking Know-How
The recipe: White Bean and Sage Burgers
I have always wanted to make some type of vegetarian hamburger-type dish, and this one sounds perfect!

#105-Chicken Paillard from "Family Meal"

#105...

Chicken Paillard from "Family Meal"

Ingredients

Chicken:

    4 boneless, skinless chicken breasts

    1 cup all-purpose flour

    4 eggs, whipped slightly with splash milk

    2 cups panko bread crumbs

    Salt and freshly ground black pepper

    2 tablespoons extra-virgin olive oil

Dressing:

    2 anchovy fillets

    2 egg yolks

    2 clove garlic, smashed

    2 lemons, juiced

    1/2 cup extra-virgin olive oil

    1/4 cup freshly grated Parmesan

    Salt and freshly ground black pepper

Salad:

    1 cup organic grape tomatoes, halved

    1 bag fresh baby arugala

    1/2 pound fresh mozzarella cheese, boccancini, halved

    Shaved Parmesan, for garnish

    Lemon wedges, for garnish

    Extra-virgin olive oil, for drizzling

Directions

For the chicken:

Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.

Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.

Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.

For the dressing:

Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.

To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.

Modifications: None

Oh my, this was absolutely delicious! The dressing was fabulous, it has all the same ingredients as a Caesar dressing, but tasted so much fresher. Amanda was lucky enough to dine with me when I made this and she absolutely loved it! She even recreated it at home the next day!

#99-Craig Claiborne's Ultimate Hamburger from “The Tabasco Cookbook”

#99...

Craig Claiborne's Ultimate Hamburger from “The Tabasco Cookbook”

1 ½ pounds ground round steak
salt to taste
freshly ground black pepper to taste
4 tablespoons butter
1 teaspoon Worcestershire sauce
½ teaspoon Tabasco pepper sauce, or to taste
juice of ½ lemon
1/3 cup finely chopped fresh parsley






Divide the meat into 4 portions and shape each into a round patty. Handle the meat lightly, pressing just enough so it holds together. Sprinkle the bottom of a very heavy skillet, preferably black iron, with a very light layer of salt, and heat the skillet until it is searingly hot. Add the patties and sear well on each side. Using a pancake turner, quickly turn the patties and reduce the heat. Cook the patties to desired degree of doneness, 3 minutes or longer. When the hamburgers are done, sprinkle them with salt and pepper and top each with a tablespoon of butter. Sprinkle on the Worcestershire, Tabasco sauce, and lemon juice and transfer each hamburger to the bottom of a hamburger bun or a piece of wheat toast. Sprinkle with parsley. If a bun is used, add the top.

Modifications: None

I was kind of disappointed in this one. It was a good burger, but "The Ultimate"? I don't think so. First (and I never thought I would hear myself say this) there was way too much butter. It completely covered up the tabasco flavor and even the parsley. Don't get me wrong, I ate the hamburger I'm just pretty sure it could have been better.

#64-Barley, Corn, Red Pepper and Green Onion Pilaf from “Bon Appetit: Tastes of the World”

#64...

Barley, Corn, Red Pepper and Green Onion Pilaf from “Bon Appetit: Tastes of the World"


6 servings

1 tablespoon olive oil
1 large red bell pepper, chopped
2 bunches green onions, chopped
1 ½ cups pearl barley
2 14 ½ ounce cans vegetable broth or chicken broth
2 cups frozen corn
½ cup sliced fresh basil
salt and pepper






Heat oil in heavy medium saucepan over medium-high heat. Add chopped bell pepper and half of green onions and saute until tender, about 5 minutes. Add barley and stir to coat with olive oil. Add vegetable broth and and bring to boil, stirring occasionally. Reduce heat, cover and simmer until barley is tender, stirring occasionally, about 40 minutes. Add corn and stir until heated through, about 5 minutes. Mix in sliced basil and remaining green onions. Season to taste with salt and pepper and serve.

Modifications: None, but I did use chicken stock.

I've never had barley as a side dish before, in fact I don't think I've ever had it in anything besides soup? This was surprisingly good, the barley had a nice texture that went well with the corn and peppers. I do feel like it was missing....something? Garlic, crushed peppers, cheese?

#109- Whole Wheat Apple Pancakes with Nutty Topping from "So Easy"

#109....


Whole Wheat Apple Pancakes with Nutty Topping from "So Easy"

For the Topping:

    1/4 cup sliced almonds

    1/4 cup hulled (green) pumpkin seeds

    1/4 cup sunflower seeds

    1 tablespoon sesame seeds (preferably unhulled)

    1/4 cup toasted wheat germ

    1/4 cup real maple syrup, plus more for serving

    Pinch salt

For the Pancakes:

    1 medium apple, such as Golden Delicious, cored and diced (about 2 cups)

    3/4 cup whole-wheat flour

    3/4 cup all-purpose flour

    2 teaspoons baking powder

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    2 large eggs

    1 cup 1 percent lowfat buttermilk

    3/4 cup lowfat milk

    2 teaspoons honey

    Nonstick cooking spray

Directions

Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium sized bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside.

Make the pancakes: Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside.

In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary.

Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. To serve, arrange 3 pancakes per plate and sprinkle each serving with 1/4 cup of the topping. Serve with additional maple syrup.

Modifications: Wheat germ is really expensive, especially for something I'm never going to use again, so I left it out.

People, I made pancakes. That were edible. This is a really big deal, pancakes have always been my kryptonite, I like to fiddle around with food and don't really have the patience to let things sit the way you do with pancakes. This recipe was amazing, it made light and fluffy pancakes that crisped just a bit around the edges and the topping was amazing. You almost didn't need the syrup. Almost.

#30-Swiss Chard Tacos from "Mexican Everyday"

#30.....

Swiss Chard (or Spinach) Tacos with Caramelized Onion, Fresh Cheese and Red Chile from "Mexican Everyday"


1 12 oz. bunch of swiss chard (or collard, mustard or beet greens), thick lower stems cut off
OR
10 oz. cleaned spinach, lamb's quarters or amaranth greens (about 10 cups)
1 1/2 tablespoons vegetable oil, olive oil, fresh pork lard or bacon drippings 
1 large red or white onion, sliced 1/4 inch thick
3 garlic cloves, peeled and finely chopped

1 teaspoon red pepper flakes

1/2 cup chicken broth, vegetable broth or water
Salt
12 warm corn tortillas, store bought or homemade
1 cup (4oz.) crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
About 3/4 cup salsa or hot sauce, for serving

Cut the chard crosswise into 1/2-inch slices (small spinach leaves, lamb's quarters and amaranth greens can be left whole). In a very large (12-inch) skillet, heat the oil over medium-high. Add the onion and cook, stirring frequently, until golden brown but still crunchy, about 4 to 5 minutes. Add the garlic and red pepper flakes and stir for a few seconds until aromatic,then add the broth or water, 1/2 teaspoon salt and the greens. Reduce the heat to medium-low, cover the pan and cook until the greens are almost tender, anywhere from 2 minutes for tender spinach and amaranth greens to 7 or 8 minutes for thick collard greens; Swiss chard needs about 5 minutes.

Uncover the pan, raise the heat to medium-high and cook, stirring continually, until the mixture is nearly dry. Taste and season with additional salt, if necessary.

Serve with warm tortillas, crumbled cheese and salsa or hot sauce for making soft tacos.

Modifications: I used kale (it looked the best at the market) and goat cheese, along with some of Rick's Frontera brand Chipotle Salsa.

These tacos were amazing! The crunch of the onion along went really well with the kale and the creaminess of the goat cheese was perfect. A great vegetarian taco (vegan, if you leave out the cheese!) that even my mother (the steak lover) enjoyed.

#32- Simple Corn Cakes from "Cooking Thin"

#32...


Simple Corn Cakes from “Cooking Thin”

4 servings

6 large eggs

4 cups fresh corn kernels

¼ cup minced sweet onion

½ cup flour

2 tablespoons sugar

1 teaspoon coarse salt

1 tablespoon butter, melted

¼ teaspoon cracked black pepper

1 teaspoon olive oil

Preheat oven to 200 F. In a large bowl, beat eggs until blended. Stir in corn, onion, flour, sugar, salt, and butter. Season with pepper. Place olive oil in a large nonstick skillet over medium-high heat. When oil is hot but not smoking, ladle batter into the pan, using about 2 tablespoons batter for each corn cake. Cook 2 to 3 minutes per side, or until golden. It shouldn't be necessary, but if pan requires more oil add another teaspoon to cook second batch of cakes. Keep first batch warm in oven until all corn cakes are cooked.

Modifications: I had to use frozen corn, because I live in Minnesota and it's April.

I think the frozen corn might not have been the wisest move here? It seemed that it added too much moisture to the batter, causing the cakes to spread really bad. I added a couple of tablespoons of cornmeal and it really helped.  These were good, but missing something...they definitely need a sauce of some sort.