Sift flour and salt into bowl. Gradually add water to make a stiff dough. Turn onto pastry board.
Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough, gradually adding more oil until you have a smooth, elastic ball. Roll the ball of dough in the remaining oil to cover all sides. Place in a bowl, cover with a cloth, and allow to stand in a warm place for about 2 hours.

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Fresh Rosemary in the Eclectic Kitchen Herb Garden

Love gourmet food but don’t have time to fuss with the gourmet process? I hear ya! I am so tired sometimes I almost, that is almost, feel too tired to eat – let alone prepare a gourmet meal. I certainly don’t think eating fast food or a bowl of cereal is going to make me “feel better,” either. I love gourmet food but suffer from ADD so I have no patience when it comes to preparing it or waiting around for this step or that step so I have figured out how to get gourmet food flavors without the gourmet food wait and processes. This is a seriously quick gourmet meal. You will not believe how quickly it comes together, how divine it tastes and truly it is fairly low in fat unlike a lot of gourmet. I opt for light cream and light butter and you’re using so little to start out, quite in keeping with — everything in moderation.

Fresh Basil & Sage in the Eclectic Kitchen Herb Garden

I adore lamb so when I saw these lamb blade chops, I jumped at the chance to do something other than a typical leg of lamb.  After washing them, sprinkle fresh cracked pepper over them and press it in.  You’ll want to squeeze the lemon from the lemon you’ll zest first for the Citrus Creamed Spinach  you’ll have with this, over them. Once that’s done, slather Dijon mustard all over, then sprinkle them with dried thyme, basil, rosemary & sage. Then place a few fresh sprigs of rosemary, thyme & basil on top of them as they grill. A few minutes per side on a hot grill is all it takes to grill them to perfection. Serve them with the Citrus Creamed Spinach (recipe below) and a bowl of mixed fruit for a well rounded gourmet meal. This meal is done in no time and it is so incredible.  A nice glass of wine and you’re dining at Chez Gourmet.  Bon Appetit!

Fresh Baby Spinach

Citrus Creamed Spinach

12 cups fresh baby spinach

1/2 cup light cream (If you like your spinach wetter you can add ¼ cup)

2 teaspoons orange zest, finely grated  (Put the orange segments in your mixed fruit bowl)

2 teaspoons lemon zest, finely grated  (Use the lemon on the lamb blade chops)

2 teaspoons light butter

1/2 cup minced shallots

pinch of nutmeg

sea salt, to taste

Optional – 4 tablespoons sliced almonds, toasted   

Heat butter over medium heat in sauté pan and add shallots. Cook until shallots are translucent. Add spinach and cook until most of the liquid has evaporated.

Add cream & citrus zest to spinach and cook until thickened, stirring occasionally.  Season with a pinch of nutmeg and sea salt to taste.  Garnish with sliced almonds.

Grilled Lamb w/Citrus Creamed Spinach

Cheesy and Creamy, So, So, So Good… 

When my kids were growing up I never seemed to know how many to make dinner for. There were always a couple of extra “hollow-legs-syndromed” teens about. This was my salvation dinner. I actually caught one of my sons friends lick off his plate; while mumbling “….Mrs.B. this was just delish….”

It will work and taste just great if you want to make it from scratch or just use the boxed kind. This was one of the recipes I had to downsize for my daughter to take along to College. I’ll include both sized recipes.

Ingredients for a family sized casserole. (from scratch version)

·                  1 pkg pasta (2 lbs or 900grams) I like rottini or fusilli noodles the best, they never clump together, but what-ever kind is on hand is just fine.

·                  1 lb (450 grams) ground beef or ground chicken or ground turkey (left over cooked roast or chicken or any type of meat are just perfect too)

·                  1 lb (450 grams) mozzarella or medium Cheddar (more cheese if you like it gooey-er)

·                  2 cups (450 ml) of plain yogurt

·                  2 cups of small broccoli florets (can be replaced with mixed frozen veggies)

·                  salt and pepper to taste

·                  1/2 cup breadcrumbs (optional)

·                  2 tablespoons of cheese powder (optional for extra cheesier flavor)

Methodology:

Add pasta to boiling salted water and cook al-dente & drain. Blanche broccoli florets also in salted boiling water & drain. Quick saute ground chicken (if using ground beef drain off grease). Grate cheese (reserve a handful for topping)

Mix all ingredients well except breadcrumbs. Pour into deep oven-safe casserole dish and sprinkle with reserved grated cheese and breadcrumbs. Bake in 425 degree Fahrenheit oven for 15-20 minutes. To have a nice browned crust place under broil for 2 minutes.

Tips: If a couple of unannounced visitors pop in just add an extra handful of pasta the rest of the ingredients will stretch over just fine. Serve with a garden salad for a balanced meal.

Using boxed Mac&Cheese version: perfect for the college “scholars”…

·                  1 box Mac&cheese

·                  1/4-1/2 lb ground meat (if ground beef drain off fat)

·                  3 tablespoons of grated cheese for topping (or 3-4 thin cheese slices)

·                  1/2 cup plain yogurt or sour cream

·                  1/2 cup fresh or frozen vegetables

Follow cooking instruction on box. Cut back a little on milk when mixing cheese powder and add yogurt. If using frozen veggies cook in microwave a couple of minutes. If using fresh can be blanched in microwave too. Combine all ingredients; pour into casserole dish. Cover with grated cheese or slices. Bake in 425 degree oven 8-10 minutes or in microwave until topping cheese is melted and bubbly (depending on microwave no more then 3-5 minutes). Now if a bagged salad is added this should be enough for dinner and next day lunch.

Tip: “Scholars” using your ‘photo-optioned-cell-phone’ take a quick click of you and send it to Mom (she will cry with happiness knowing she has instilled healthy food options into you). Enjoy……

I read somewhere in Hungarian folklore that it’s thought that the original Hungarian Goulash originated back in the time of the Huns. It was a meal that was a cross of stew and thick chunky soup. The herdsman in charge of the sheep, would set up his cooking pot over the coals in the fire-pit in the morning. Throw in a variety of meat-cuts, mostly lamb, mutton or venison and vegetables such as onions and carrots if they were available and the goulash would simmer pretty near all day.

The only thing this recipe still has in common with the old herdsman’s type of goulash is that this meal resembles a cross between chunky soup and stew.

Dad’s Mom’s side of the family can be traced back to an orchard property in the northwest of Hungary. (I think I have just the right amount of ‘greats’) Great-great-great-granddad Adalbert bought it in 1806. This recipe supposedly goes back to his second wife Ilonka. She had gained a reputation of being a fabulous cook. “She had the ability to make gourmet meals with only a cup of water, salted sows ears, a tail and paprika”. (Grandma’s funny saying translated from Hungarian). I bet Ilonka would be pleased to know that her recipes are cherished and still live on as my son and daughters follow them too.  

Ingredients:

·          2 lbs stewing beef—(any of the cheaper cuts will do fine)

·          2 large onions—finely chopped

·          3 large carrots—chunked

·          1 large tomato—chopped (can be substituted by 2 tbsp of tomato pure)

·          1 large red or green pepper—coarsely chopped (mild Sheppard or bell)

·          3 large potatoes—peeled and large chunked

·          1/2 dried chili pepper

·          1 1/2 teaspoon of salt

·          4 tbsps of mild Hungarian paprika—if not available red Spanish paprika

·          1 clove of garlic—minced

·          2 tbsps lard—I substitute olive oil

·          ¼ teaspoon Caraway seeds—(I never add any because I don’t like the flavor of caraway in anything but rye bread)

Methodology:

Saute onions in oil until golden brown; remove from heat; add paprika, give it a quick stir and quickly add a cup of water (the paprika flavor will get bitter if not diluted with water fast). Now add spices and remaining ingredients add enough water to cover all. Set over med-low heat and simmer until meat is tender (timing depends on the type of meat-cuts used). If you’re looking for a thicker stew type combine 2 tbsps of cornstarch with 1/2 cup of water. Slowly add cornstarch wash while stirring.

Serve with thick chunks of fresh bread or baguette. Traditionally sourdough rye bread is the perfect accompaniment.

Tips:

This recipe works out perfect in a slow-cooker. I love to use new crop small baby potatoes scrubbed and whole.

Enjoy.

 

I love this recipe because with the addition of a couple of herbs and, or vegetables I can have many different types of bread that go with different meals. I make this in small individual circlets as a brushetta base too. Works well as a pizza crust for those who like a thicker crust. Believe me this is seriously yummy.

Pick and choose different combinations from your favorites list. Possibly with the exception of the kitchen sink just about anything goes. Adding grated cheese then cut into strips on the cookie sheet before baking will give you a ‘crazy bread’ some pizza places are famous for.

Try a combination of 3 or 4 items of this list. black olives, chopped basil, sun dried tomatoes, red bell peppers, pickled hot pepper rings (my favorite) all with or without parmesan cheese, feta cheese, Mozzarella, cheddar even blue cheese etc. 

 
Ingredients for the Basic Focaccia Bread

·          ½  cup warm water

·          ½ cup of warm milk

·          1 tsp sugar

·          1 packet dried yeast

·          4 cups white flour

·          3 tbsp olive oil

·          1 teaspoon salt

·          Extra flour for kneading

·          Coarse salt

Methodology for Basic Focaccia Bread

·          Combine sugar, warm milk and yeast in a small bowl (takes about 5-8minutes to get frothy)

·          In a large bowl, sift together the flour and salt.

·          Add yeast mixture, 1 tbsp of the oil and milk

·          Mix, if dough seems dry, add a bit more water.

·          Drop ‘dough-ball’ on a floured work surface and knead until elastic 4-5 minutes

·          Using Pam lightly spray bowl side and bottom and top of dough-ball

·          Let the dough rise, in a warm draft free location, until doubled in size about 1- 1 ½   hours.

·          Punch dough down and spread out on well oiled or silicon paper covered baking sheet

·          Set the pan of dough aside and let it rise again for ½  hour.

·          Preheat the oven to 400 degrees.

·          Gently spread olive oil on dough and sprinkle with coarse salt.

·          Bake for 25 minutes, until the top is light golden brown.

Here is just such a combo, try this, as it becomes a meal when served with a tossed salad.

Rosemary, Garlic and Goat Cheese Focaccia

Add to the basic recipe:

·          ½ cup soft goat cheese                                

·          3 teaspoons fresh rosemary finely chopped

·          2 cloves Garlic finely minced

Add ¾ of the chopped rosemary, cheese and garlic into the dough before kneading. Sprinkle remainders on top of dough along with the coarse salt and olive oil before baking.

Finger lick-en good, enjoy

 1 1/2 pounds of good dried spaghetti noodles (100% semolina)
Veggie substitute for 1 1/2 pounds of hamburger(optional)
4 tablespoons extra virgin olive oil
1 medium onion, diced
3 stalks of celery, diced
2 medium zucchini, diced
1 pound sliced mushrooms
1 tablespoon Italian herb seasoning
1 tablespoon garlic powder
1 teaspoon black pepper
1 tablespoon fennel seed
1 extra large jar spaghetti sauce (your favorite)
2 cups water
Vegan parmesan-like topping
Dice, slice or chop all ingredients in whatever way appeals to you. Buy them diced or sliced if you can. Make it easy on yourself. Heat a large saute pan on medium heat. Add olive oil. Add fennel, black pepper, garlic powder, celery and onion. Saute until onion is softened and fennel is aromatic.
You’ll need a five-quart or larger crock pot. Break spaghetti in half, unless it will fit in your cooker whole. Put half the jar of spaghetti sauce in the crock pot, then add the other ingredients. Top with the rest of the sauce. Stir ingredients gently to mix.
Add water to spaghetti sauce jar, then shake to remove the last of the sauce. Pour into crock pot. Turn crock pot to high and cover. Stir every hour, making a point to keep the noodles from sticking to each other. Serve when hot and thoroughly cooked, approximately 4 to 6 hours.

You can also use canned tomatoes and a bit of tomato paste to replace the jarred sauce. In that case, double the seasonings (well, don’t double the fennel), and you’ll probably want to add some salt, although I don’t. You can substitute other veggies if you don’t like the ones I’ve named. Corn would add to the protein, but then it wouldn’t be as pseudo-Italian. And that one I probably wouldn’t serve to Mario or Martha. Well, I might, I just wouldn’t call it Spaghetti. Actually, you could use whatever noodle shape you want and call it anything you like.
That’s it, next time I’m using rotini and I’m adding corn. I love corn. Diced red and green bell peppers would be good, too. In fact maybe I’ll use the frozen corn that already has peppers in it. See? You can vary this infinitely according to what you like and have on hand. It can’t help but be delicious.
If you must, you can use browned hamburger instead of meat substitute, but then it won’t be vegetarian. You can also use genuine Parmigiano-Reggiano, Peccorino Romano, Asiago, or any other cheese to top the dish, but then, of course, it won’t be vegan.