2cucumbersPeeled in strips do not peel the whole cucumber
12cherry tomatoes -Chopped or 2 small tomatoes chopped
8oz.cream cheeseroom temperature
1cupof sour cream
black pepperfor garnish, optional
Slice the cucumbers in ½ slices put aside.
Blend softened cream cheese and add package if Ranch dip, add dill and 1 cup of sour cream mix until everything is blended and smooth. Take pipping Bag and fill it with the creamed mixture. Assemble the sliced cucumber on a serving dish and then pipe the mixture on top of each cucumber. Add a piece of the tomato on the top of the pipping. Refrigerate until ready to serve your guest.
10 ouncesfrozen chopped spinach, thawed and well drained
2tspteaspoon fresh basil
1lbsround loaf of bread
In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces.
Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.
In a large bowl add the chopped lettuce put aside. In a separate bowl add red bell pepper, carrot, red onion, black olives, green olives, artichoke, cucumber, and Romano cheese. Season with pepper, add oil, rice vinegar, sugar, thyme, dry mustard and wine mix in with the ingredients. Then add the chopped lettuce and mix well refrigerate for one hour and serve.
In this installment of The Chef You and I, Kathryn Raaker prepares Polish Dishes from her family from years ago. In addition, Kathryn makes an excellent Roasted Grapes and Olive Bruschetta with Goat cheese. Watch as Kathryn makes her Grandmother Bochenek’s Polish Potato Salad, a classic Polish Beet soup, and finishes the meal with a Plum Polish Cake.
Adapted from a Recipe from my grandmother Stella Bochenek recipe & Barbara Rolek recipe
2 1/3cupsall-purpose flour
2 1/2tspbaking powder
1/2cup4 ounces unsalted butter, room temperature
2large eggsroom temperature
10small to medium fresh plums I used Purple small Plums halvedpitted
3Tbspcold unsalted buttercut into pieces
½cupcrushed walnuts or almonds
Lightly coat a 13 x 9-inch baking dish with cooking spray. I used Cornhuskers Gourmet Duck Fat Spray.
In a large bowl, combine the flour, baking powder, salt, and 1 to ½ cup of sugar
Add the room-temperature butter, milk, and eggs. Beat with a hand mixer at medium speed for 4 minutes or until all of the ingredients combine. Pour the batter into the prepared pan. Position the plum halves on top, cut side up, pushing them down slightly into the batter.
Cut the remaining 1/4 cup of sugar and the cloves into 3 tablespoons of cold butter until crumbs form. Sprinkle it over the plums. Bake the cake on the center oven rack for about 40 minutes or until a toothpick inserted in several places comes out clean.
After it cools Sprinkle Confectionary Sugar on the whole cake and cut into squares.
The Chef You and I Show with Kathryn Raaker & Terry Young as they prepare Kathryn’s recipe for her favorite from England – Shepherd’s Pie. They also prepared a Greek salad with glazed carrots and mini pies for dessert.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 18 minutes. Drain and mash. Mix in butter, and sour cream and add egg yolk and mix into the potatoes. Season with salt and pepper to taste; set aside. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add Beef Gravy, tomato paste and tomatoes. Stir into the mixture then add shredded carrots and peas Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef mixture with carrots and peas in an even layer on the bottom of a 2-quart casserole dish. We used a 360 Pan from Oven to table Top with the mashed potato mixture under Broiler and let potato mixture become light brown take out and top with shredded cheese.
Chef Kathryn Americano Greek Salad and her own dressing
3cupsromaine lettuce -pre-washed and torn into bite size pieces
1cuphalved cherry tomatoes
1/2cupsweet onioncut into thin slivers
1/2cupblack olives -pitted
1/4cupfeta cheese crumbles
¼cuplemon olive oil
¼cup fig balsamic vinegar
Into a medium size serving bowl the following: Torn lettuce leaves, chopped cucumber, cherry tomatoes, sweet onion black olives and shake the dried oregano on top then mix all ingredients and top with Feta Cheese.
Preheat Oven to 350° F. In a large bowl, beat together the cream cheese and sugar until very smooth. Then mix in the green tea powder, eggs, and vanilla until light and creamy; pour into the graham cracker crust. Bake in the preheated oven for 30-35 minutes or until the center jiggles evenly when the pie is shaken lightly. Refrigerate 1 hour before serving. Garnish with Raspberries (optional)
Directions for making rice for Sushi rolls and preparing the Sushi Roll
Rinse rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to boil then reduce to low, cover and cook for 20 minutes. Rice should be tender water should be absorbed. Cool until cool enough to handle. In a small pan combine the rice vinegar, oil, sugar and salt cook over medium heat until the sugar dissolves. Then stir in the cooked rice it will seem very wet. Keep stirring and the rice will dry as it cools.
Slice diagonally in thin strips your favorite vegetables and shrimp or other fish for the sushi. Then place seaweed layer on a bamboo mat and then spread rice onto the seaweed. In the middle of the mat with the rice add the sliced prepared vegetables and or fish in a small even row. Roll the bamboo into a long roll by first folding the bottom third in then roll it up. Cut down the middle of the roll, take each half and place them parallel to each other.
Beat mirin, champagne vinegar, sunflower seed oil, hazelnut oil, sugar, sesame oil, and ground ginger together in a bowl until smooth. Let dressing sit at room temperature until the flavors blend, at least 30 minutes.
Prepare the ribs by removing the silvery skin from the back of the Ribs. Then dry with paper towels.
Mix soy sauce, sake, and honey together in a small bowl and set aside. I cooked the ribs in a Hot pot and until they were done about 30 minutes. Then I browned them in a skillet about 3 minutes on either side.
I then basted each rib with the sauce and then heated the ribs in the 350 oven for about 10 minutes took them out plated them served.
Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.
Colcannon Potatoes is an Irish peasant dish assembled from leftovers, It is traditionally served on St. Patrick's Day and Halloween but are also enjoyed throughout the year. The name Colcannon comes from the Gaelic word for white-headed cabbage, an essential ingredient in the tasty mash along with potatoes, cream, butter, and sautéed leeks or onions.
2 1/2lbsred potatoesunpeeled, quartered
Salt and freshly ground pepperto taste
1Stick unsalted butter
4bacon slicescut into 1/2-inch dice
1large leek Halved and sliced
1bunchcurly kale(about 3/4 lb) stemmed and coarsely chopped
1small head cabbageabout 1 lb., cored and coarsely chopped
Leeks must be thoroughly washed. Best way I've found is to cut legthwise and in half moons. Put this all in a bowl of water, swish, and drain in a colender. Repeat this until no sand is visible.
Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are fork tender, about 12 minutes. Drain well in a colander.
Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 6 to 8 minutes. Use a Potato Masher and smash potatoes down. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.
In a skillet or Dutch oven add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, 6 to 7minutes. Crumble the bacon, and season with salt and pepper. Stir the potatoes into the cabbage, kale, leeks and shallot mixture and serve warm.
We served this with Sausages from our new sponsors Marina and John Backes of Circle B Ranch Pork to order go to: CircleB Ranch Pork.com and put in the code “Kathryn2021” and get 10% off of your order of $50 more.
1lb.shell clams packagedno need to clean and brush off extra residue
1bunch fresh spinach or watercress washed and drained
1medium yellow onion sliced
1thumb ginger julienned
Salt and freshly ground black pepper to taste
Boil the water in a stockpot. Add the ginger and onion. Cover and continue to boil in medium heat for 3 to 5 minutes. Stir in the clams. Simmer for 5 to 10 minutes. Clams start to open by this time. (Remove any that haven’t opened)
Add-in the spinach. Cover and cook for a minute more.
Sprinkle some salt and freshly ground pepper. Done.
Toast the flour in a non-stick skillet over medium heat, stir constantly to prevent burning till lightly brown, about 5 minutes. Let cool, at least 15 minutes.
Cut waxed paper into twenty 4-inch squares. Or use colorful cellophane paper or Japanese paper.
Stir butter, sugar, powdered milk, and choice of extract into the flour. Mix well.
Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. (Or unto a foil-wrapped pan and freeze for easy wrapping if desired.)
Wrap candy in the waxed paper and twist the ends. Repeat until all the candy mixture is used up.
an (Tapioca and gelatin cooler) Sago, also known as tapioca pearls, is a starch extracted from tapioca which is a common food ingredient in Asian countries like China, Philippines, Malaysia, and Thailand. Sago is a common ingredient in many desserts and beverages. This is a popular street food in Thailand especially in the summertime months of April and May.
3cupsbrown sugararnibal for syrup
1cupbrown sugararnibal for sago
3cupsred gelatin shaved ice
Soak the cooked tapioca pearls in water for at least an hour to separate them.
In a separate pot make your syrup by mixing the water, vanilla, and sugar until thick.
Bring it to a boil then reduce heat and simmer for 5 minutes.
Strain the syrup using a cheesecloth or any clean cloth to separate the sand-like grains from the sugar, leaving a clear brown syrup. (optional)
Now pour the syrup in a glass then add tapioca pearls, cubed gelatin, and ice.
10ozfrozen mixed vegetables (carrotscorn, peas, green beans,) or use fresh
1cupfat-free beef broth
1tsprosemary(Dried or fresh)
1tspthyme leaves(Dried or fresh)
kosher salt and pepperSeason to Taste
kosher salt and pepper
Boil potatoes in a medium pot of salted water until cooked and soft.
Drain and mash with chicken broth, sour cream, 1/2 tsp salt, and pepper, set aside.
Preheat oven to 400°F.
In a large sauté pan brown meat over medium to high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. I drained the liquid off and used a fork to break it up more.
When cooked, set aside on a plate.
Add the oil, onion, mushrooms, and celery and sauté on medium heat about 5 to 7 minutes, until the vegetables are tender.
Add the flour, frozen or fresh vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. ( I added a sprinkle of Cheese to the topping)
Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
Remove from oven and let it cool 5-10 minutes before serving.
Serving Size: 1/6th of pieAmount Per Serving:
Calories: 275 calories
Total Fat: 7g
2Tbspheavy cream(you may use a little more for consistency)
Salt and Pepper to taste
Cook sausages in medium saucepan or skillet until they are browned and cooked thoroughly.
In the same pan add butter, olive oil, and onions, cook for 3-5m minutes until their lucent.
Add Chicken stock and red wine and cook for another 3-4 minutes until reduced. Add Heavy Cream and cook another minute or two. Season with Salt and Pepper.
Cook cauliflower until tender. Mash* and add butter and cheese whip till you have the consistency of Mashed Potatoes. Fold in Cheese.
*Add hot cooked cauliflower to a food processor. Add butter and cream and pulse until the consistency of mashed potatoes. Pour into serving bowl and fold in cheese.
Plate the Sausage and onions and the gravy add ½ cups Mashed Cauliflower to the plate and serve. Garnish with Parsley.
Nutrition Per Serving
Fat 31 g
Protein 15 g
3.5ozIrish/Scottish steel cut/pinhead oats(Divided: 1/3 cup and 1/4 cup) Toasted
1/3cupScotch whisky (I used Glenfiddich (or use a top quality brand)
3Tbsporganic raw honeyDivided
2cupsorganic heavy whipping creamit’s important to use good quality whipping cream
4Whiskey Glasses or Dessert Glasses
The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won’t take long, so keep a close eye, as you don’t want burnt oats. Next, put these oats in a bowl and cover with 1/3 cup (3 oz) of whiskey. Cover and let stand overnight to soak.
Oats and Berries
When you are ready to make the Cranachan, toast the second batch (1/4 cup) of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
Now, choose a few choice raspberries to decorate the tops and set them aside.
Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we’re not making jam) 🙂
This is the part that is different: sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of the whiskey. Continue to whip until stiff peaks form. Next, gently fold in the whiskey-soaked oats.
At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don’t make it in the morning to serve for dinner).
1 1/2cupsEnglish Cucumberschopped and seeds removed
1lbGround Turkey or Ground Chicken
1cupmatchstick carrots(You can also coarse grate the carrots)
2Tbsp Fresh Mint, Parsley, or Cilantro
1/4cupchopped roasted peanuts(unsalted are best)
Combine 2 tablespoons oil, soy sauce, sugar, and vinegar in a bowl, stirring with a whisk.
Heat remaining 1 Tablespoon oil in a large nonstick skillet over medium heat. Turkey or chicken and cook for 7 minutes or until lightly browned, stirring to crumble. Add 1/4 cup soy sauce mixture; cook 4 minutes or until liquid is absorbed.
Place about 3 Tablespoons Turkey or chicken mixture in each lettuce leaf; top evenly with cucumber, carrot. Drizzle evenly with remaining soy sauce mixture. Sprinkle with mint, parsley, or cilantro. Top with chopped peanuts.
Calories 426 Fat 20g Protein 32g Carb 24 g Fiber 7 g Sugars 13 g Potassium 45%DV Sodium 538mg
1/2tspDried BasilSubstitute: 1/2 cup fresh chopped basil
1/4tspdried Oreganoyou can use fresh oregano –chopped
1/4tspcoarsely ground pepper
In a large saucepan, heat canola oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes to allow flavors to blend.
Puree the soup using an immersion blender. If you are using a regular blender, make sure the opening on top is open and cover with a dish towel.
Top with croutons, day-old bread cut up into cubes (French bread). Serve in small bowls.
You can freeze the soup, as well, just make sure it is completely cool before freezing.
Serving size, 1 1/4 cups, is 76 calories2g fat
627 mg sodium
13g carbs (9g sugars, 4 g fiber)
18 inch Rounded Rye or Wheat Bread – Cut off the top of the round bread and scoop out the Breadthe center as you are using this as a serving bowl for the soup.
Melt butter in a large pot or skillet set over medium heat. Add flour and whisk until smooth. Cook 2-3.
Add broth, beer and stir until thick. Next, add Cayenne and Black pepper, ground mustard, and Worchester sauce.
Once all is combined, stir in the cheeses. Continue cooking until cheese is melted.
Reduce heat and simmer 10 min.
Serve in a Bread Bowl. Will serve 2 to 5 people.
Rather than getting one round loaf, purchase smaller bread bowls and serve individually.
6ozbulk pork, turkey or Chicken SausageLinks can be used, just cut out of the skins.
1/2cuppanko bread crumbsJapanese
2 1/2Tbspthinly sliced green onionsdivided
32oz cartonreduced-sodium chicken broth
1Tbspreduced-sodium soy sauce
1bunchbaby bok choycoarsely chopped, (optional - 2 cups fresh spinach)
1cupuncooked extra-wide egg noodles
1/2cupFresh Basilcoarsely chopped
cup½coarsely chopped fresh basil
Combine sausage, bread crumbs, egg, and 2 Tbsp. green onion; mix lightly but thoroughly. Shape into ¾-inch balls.
In a large saucepan, bring the chicken broth and soy sauce to a boil. Carefully drop meatballs into soup. Stir in the bok choy (or spinach), celery, and noodles; return to a boil. Cook, uncovered, until the meatballs are cooked through and noodles are tender, 10-12 minutes. Stir in basil and remaining green onions; remove from heat and serve delicious!
Nutrition 1 cup:
13g fat ( 4g sat. fat)
15g carb. (2g sugars, l g fiber)
Wash asparagus and chop tough ends off. Tear off a piece of foil and double it big enough to hold about 8 asparagus spears. Spray with Olive oil and then add asparagus, chopped Bacon and butter – then fold up the foil so it is sealed tightly and will fit in a fry pan. Heat the frypan and place the foil container in the pan. You should hear it sizzling and it will cook in around 8-10 minutes.