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Recipes
Pies: Peaches and Berries with Patchwork Linzer Crust
By JoFClark
At a glance: Serves: 8-10 Pan: 11" metal tart Pastry Prep: Unbaked Oven temp: 375 degrees Baking time: 50-60 m
- Cookie Dough
- 1 cup unbalanced almonds
- 1/2 cup unbleached hazelnuts
- 1 1/2 cup unsifted all purpose flour
- 1/4 t salt
- 3/4 t ground cinnamon
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 t grated lemon zest
- 2 hard boiled eggs, finely sieved
- 1 t vanilla extract
- Filling
- 3 lbs (8 large) peaches
- 1 T lemon juice
- 1 1/2 cup mixed fresh blackberries, raspberries, washed and dried
- 1/2 cup granulated sugar
- 1/4 cup lightly packed light brown sugar
- 1/4 cup cornstarch
- 1/2 t ground cinnamon
- 1 large egg white
- 1 t water
- 2 T unsalted butter
Pies: Chess Pie
By JoFClark
Cream butter and sugar Add eggs and other ingredients Pour into she'll Bake 1 hour at 350 degrees Heavenly!
- 1 stick soft butter
- 1 1/2 cup sugar
- 4 eggs
- 1 t vanilla
- 1 T corn meal
- 1 T vinegar
- 1 unbanked pie crust
Soups: Spanish Black Beans
By JoFClark
Edna Taylor
- 2 cups beans
- 1 large onion
- 2 cloves garlic
- Ham hocks or bacon slices
- Vegetable oil
- 1 t salt to taste
Dressings: Granny's Oil and Vinegar
By JoFClark
Combine and mix well
- 1/3 cup sugar
- 2/3 cup vinegar
- Twice oil (I use less)
- Celery salt
Pork: Country Pork Ribs with Crispy Smashed Potatoes
By JoFClark
Williams Sonoma
- 4 obs country style pork ribs
- 2 t kosher salt, plus more, to taste
- 1/2 t freshly ground black pepper, plus more, to taste
- 2 T plus 2 t vegetable oil
- 4 large shallots, halved
- 8 garlic cloves, peeled
- 1 1/2 cups chicken broth
- 2 T fresh orange juice
- 1/2 t ground cloves
- 1/2 t grated orange zest
- 3 T firmly packed light brown sugar
- 2 t Dijon mustard
- 1/4 t red pepper flakes
- 2 1/4 lb fingerling or baby new potatoes
- 1/4 cup dry white wine
- 2 T veal or beef demi-glace
- 2 T unsalted butter, cut into 2 pieces
- 2 T olive oil
- Minced fresh flat-leaf parsley for garnish
Seafood: Aunt Mildred's & Grandmother Foreman's Oyster Casserole
By JoFClark
Grandmother Foreman
- 1 1/2 quart oysters
- 2 cups crumbs
- 1/2 cup melted butter
- Salt and Pepper
Thanksgiving: Pumpkin Pie
By JoFClark
Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes
- 1 3/4 cups canned pumpkin
- 1 3/4 cups sweetened condensed milk
- 2 large eggs, beaten
- 2/3 cup firmly packed light brown sugar
- 2 T sugar
- 1 1/4 t ground cinnamon
- 1/2 t salt
- 1/2 t ground ginger
- 1/2 t ground nutmeg
- 1/4 t ground cloves
- 1 9" pie crust, unbaked
Dressings: Best Caesar Salad Dressing
By JoFClark
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce
- Homemade Caesar Salad Dressing
- By Jennifer Segal, adapted from Gourmet magazine
- Servings: Makes 1-1/3 cups
- Ingredients
- 2 small garlic cloves, minced
- 1 teaspoon anchovy paste (found near the tuna fish in the supermarket)
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1 teaspoon Dijon mustard (I like the brand Maille)
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise, best quality such as Hellmann's Real
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Desserts: Lib Buchanan's Vienna Tarts
By JoFClark
Cream butter and cheese Add flour Chill for 30 minutes and roll Cut in squares Put a spoonful of grape jelly Seal w
- 1 stick butter
- 1 small square cream cheese
- 1 cup flour
- Grape jelly