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1/25/2012
January 25, 2012
Michele's Pan Fried Red Cabbage
Ingredients:
Half a red cabbage – core removed and thinly sliced
1 Tbsp. olive oil
4 Strips of bacon – thinly sliced
1 Tbsp. white vinegar
Salt & white pepper to taste
Method:
In a skillet on medium heat, add the oil and the bacon and cook until the bacon is almost crisp. Then add the cabbage and stir frequently until the cabbage becomes soft and tender. Season with the salt and pepper. Add the vinegar and toss together well for another minute before removing from the heat and serving.
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1/11/2012
January 11, 2012
Good morning all,
I was surprised how good this totally vegan soup tasted and that’s coming from a bona fide carnivore!
The Fishmonger’s Vegan Potato Soup
Ingredients:
6 Medium Yukon Gold potatoes peeled and quartered
1 Large onion diced
1/3 Cup Olive oil
2 Cooked heads of garlic with the cloves squeezed out.
7 Cups Kosta’s Hearty vegetable stock
1/2 Tbsp Marjoram
pinch of cayenne
Salt and white pepper to taste
Extra virgin olive oil for garnish
Method:
In a medium sized pot on medium high heat, add the onions, 1/3 cup olive oil, marjoram, cayenne and salt to taste. Cook till the onions are tender. Then add the vegetable stock, potatoes and the cooked cloves . Keep one cup of stock aside in case the soup is too thick. You can add it in the end if need be. Cook the potatoes uncovered till they are tender. Remove the soup from the heat. Then using a hand blender purée the potatoes till smooth. You can add more stock to dilute the soup if it is too thick. Season with salt and white pepper to taste. Before serving, drizzle a touch of extra virgin olive oil ...
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1/4/2012
January 4, 2011
Hearty Vegetable Stock
Ingredients:
1 Gallon Water
½ Cup Olive oil
1 Tbsp Tomato paste
3 Celery bunches using only 3 inches from the tops and 3 inches of the bottoms of the stalks
6 Large carrots 2 inches off from the ends and the tops
The outer shell and ends of 3 large onions
1 Large onion cut in half
2 Whole garlic cut on top ¼ inch to expose the cloves
3-4 Bay leaves
The stalks of one parsley bunch
1 Tsp Black peppercorns
2 Tsp Sea salt
Sea salt to taste
Method:
Wash all the vegetables well before using. In a large pot on medium high heat, add the water and all of the ingredients above. Bring to a boil then reduce to a good simmer and cook for 50 minutes uncovered. Stir periodically. When done, season with salt to taste. Strain the stock using a fine sieve. Let the stock cool down before refrigerating or freezing in zipper lock bags. You can store the stock in the fridge for up to 3 days.
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12/19/2011
December 19, 2011
Crème Caramel a La Kosta
Ingredients:
To make the caramel
1/3 Cup White sugar
The juice of a half lemon
To make the custard
3 Cups Whole Milk
3 Eggs
½ Cup Sugar
2 Tbsp Custard powder
1 Tsp Vanilla
Method:
To make the caramel, combine 1/3 cup sugar and the lemon juice in a pan on medium-low heat. Stir with a spoon continuously until the sugar starts to liquefy. Continue stirring and reduce the heat to low as the caramel starts to brown. When it is a nice light brown, pour it into a pie dish to cover the bottom.
To make the custard, pre heat the oven to 350 F. Then combine 2 ½ cups of the milk and the vanilla in a pot on medium-low heat. Mix the custard powder into the remaining ½ cup milk till the powder dissolves. When the milk and vanilla start to simmer, add the custard powder mixture and stir it well. Simmer the milk for another minute and continue stirring. Remove from the heat and let it cool. In a bowl, whisk together the eggs and ½ cup sugar. When the milk has cooled down, stir the egg ...
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12/13/2011
Decmeber 13, 2011
Marmalade Glazed Baked Ham with Pineapple Rings
Ingredients:
10 - 12 lbs .Cooked ham bone-in
1 Cup Water
2/3 Cup Orange marmalade
1/2 Cup Pineapple juice from the can of pineapple rings
1/4 Cup Brown sugar
2 Tbsp Mustard
2 Tbsp Cloves
1 Can Pineapple rings
Butter
Salt to taste
Method:
Pre-heat oven at 325F. Cut crisscross cuts on top of the ham 1/4 inch deep to form 1 inch square diamonds. Insert a clove in the center of each diamond. Then place ham in a roasting pan on a rack and add the water. Cover with foil and bake 90 minutes or till the internal temperature is 120F. While the ham is baking, you can prepare the glaze and the pineapple rings. In a sauce pan on medium heat, add the pineapple juice, marmalade, brown sugar and mustard. Cook and reduce till it thickens. In a large frying pan on medium heat, add the butter and fry the pineapple rings (lightly season with salt) till golden brown on both sides and set aside. When the internal temperature of the ham is 120F uncover and start basting the ham with the glaze every 10-15 minutes till the internal temperature in the thick part of the ham reaches 160F. Remove the ham ...
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