A Tasty Dish

Sally’s Secret Italian Tomato Sauce

Ok, the secret’s out now so enjoy! It’s a little tricky to share this one because it truly is a “Secret” when you never measure ingredients! But I think this should be close enough: • 1 Large Can crushed Tomatoes • 1 Large Can chopped crushed Tomatoes (with tomato chunks) • 1 small can tomato paste • oregano (use fresh if you have it, if not dried will do) • basil (use fresh if you have it, if not dried will do) • bay leaf • ¼ cup red wine • 3 cloves of Fresh Garlic-chopped fine (use garlic zoom […]

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Sally Cevasco’s Famous Apple Crumb Pie

First Published in the King Arthur Flour’s Catalogue in 1993 see original below with photo of Sally and her daughter Jenna Crust 1 Cup King Arthur Unbleached All-Purpose Flour ¼ tsp. salt ½ cup solid vegetable shortening 1 – 3 TBS. ice water (depending on how much you need to get it to stick together) Preheat oven to 350º F Put the flour and salt in a bowl big enough to work in half the shortening with your pastry blender. Put the remaining shortening in and blend ‘til it looks mixed, but lumpy. It’s OK to handle and mix at […]

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The Best Corn Chowder Ever!

The combination of cold weather setting in and the last of the fresh corn on the cob inspired me to make some corn chowder. Even I was pleasantly surprised at how great this turned out! This would also be a great basic soup to add oysters to or chicken or clams. Ingredients: • 1 ½ TBS. of butter • 2 strips of bacon (replace with ½ TBS additional butter for vegetarian option) • 1 small onion diced • 2 carrots sliced • 2 celery stalks chopped • 4 or 5 ears of fresh corn on the cob, cut from cobs […]

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Sally’s Special Pineapple Coconut Carrot Cake

(This is Sally Cevasco’s original recipe that was published in the King Arthur Flour 200th Anniversary Cookbook’s first publication) http://atastydish.com • 1 1/2 cups vegetable oil • 4 eggs • 2 tsps. vanilla • 1 1/2 cups sugar • 2 cups King Arthur Unbleached All-Purpose Flour 2 tsp. baking soda 1 1/2 tsp. baking powder • 1 tsp. salt • 1 TBS. cinnamon • 1/2 tsp. nutmeg • 2 1/2 cups finely grated carrots • 1 cup shredded or flaked coconut • 1 can (8 ounces) crushed pineapple drained • 1/2 cup chopped nuts Preheat oven to 350 degrees F. […]

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Chicken or Veal Marsala

This is such an easy and fast dish to make but it will definitely impress your friends when you whip this one up! Ingredients: Fresh ground black pepper (I always buy the disposable grinders because they grind nice and course. Now they even have three settings on them so you can grind them finer if you like, too.) 1 cup Marsala wine (Many people don’t realize you can actually get this in grocery stores in states where they are not allowed to carry any alcohol. You’ll find it near the vinegar section.) 4 chicken cutlets sliced in half lengthwise then […]

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August 17th, 2012

Pasta

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Jenna’s Pasta Recipe

This is a recipe from my daughter Jenna

When someone starts out with “Ingredients are approximate” you know they have been getting creative on their own now.

Olive oil

1 large onion

2 cloves garlic

Salt and pepper

1 bag of spinach (I prefer the baby spinach, it’s not as tough)

1 cup of stewed tomatoes cut in quarters

1/4 cup of chopped kalamata olives

Pecorino romano cheese

Small handful of spaghetti

While pasta is cooking, put oil in a medium pan over medium heat and add sliced onion, salt and pepper. Wait ’til light brown and add spinach. Let cook a couple of minutes then add garlic and tomatoes. Cover for a few minutes. Add pasta. Top with Olives and Cheese when serving.

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August 17th, 2012

Beef

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Black Peppercorn Marinated Steak – FAST & EASY

Ribeye steak

Weber’s Black Peppercorn marinade Follow the directions on the marinade package.

Put the steaks in a large gallon size ziplock bag in the marinade

The best part about this marinade is that you marinate it NO MORE than 15 minutes!

Put steak on a hot grill or in the broiler and cook until desired doneness.

We like to accompany this one with some roasted idaho potatoes. You can cook them 3/4 of the way done in the microwave then slice them lengthwise down the middle then down the middle again so that you have spears. Drizzle some olive oil over them then sprinkle spices all lover them.

We like: fresh ground black pepper cayenne pepper tarragon garlic powder Then roast the herbed potatoes on the grill for about 20 minutes turning at least once.

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August 17th, 2012

Appetizers

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Goat Cheese & Hot Pepper Jelley

Goat cheese with hot pepper jelly appetizer

This is a great combination-Very tasty and so fast to put together

Fresh Goat cheese top with hot pepper jelley (some grocery stores carry these)

I like to serve this with “Trois Petits Cochons” (Three Little Pigs) Petits Toasts

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August 17th, 2012

Appetizers

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Smoked Salmon with Horseradish Sauce

1 package of Sockeye Wild Smoked Salmon

Jar of Ducktrap River Traditional Horseradish Sauce of Maine (this sauce is wonderful. I’ve only been able to find it at Whole Foods so far.)

Fresh dill weed capers crackers, toasted baguette or panetini

Slice the salmon into whatever size fits on your crackers, etc. then top with sauce, dill weed and capers.

Delicious!

Looks elegant but it’s super easy.

Always a big hit!

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August 17th, 2012

Appetizers

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Linda’s Appetizer

I call it Linda’s appetizer because she loves it so much that every time we get together she insists that I make this!

Ingredients:

• 1 good sized tomato (try to find the best for the season)

• Fresh Mozarella (either one large round ball or the smaller ones packed in water will do)

• Fresh Basil

• 1 ripe avacado (not too ripe but just starting to soften)

• Fresh garlic

• Freshly cracked black pepper

• White Balsamic Vinegar (white is a little less acidic than the regular and it doesn’t turn the rest of the ingredients dark)

• Extra Virgin Olive Oil

• Crusty baguette slices

One Sharp Knife

This appetizer looks the best in a decorative glass dish.

Slice the tomatoes and mozzarella into rounds Slice the avocado through to the pit around from end to end then hold it with each side in one hand and twist it open. It should be firm enough to then peel the skin off with your fingers.

Then slice it in rounds. Layer the tomato, pieces of fresh basil, mozzarella slice then avocado slice. Make a circle around the dish.

Chop one small clove of garlic and sprinkle over top. Drizzle the olive oil over all and then pour the white balsamic over (enough to make a bit of a puddle in the bottom of the dish)

Crack black pepper over all

Serve with sliced crusty baguette (for dipping in the dressing “puddle”)

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August 16th, 2012

Appetizers

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Crispy Bacon Wrapped Breadsticks

From Laura Jacovitte:

This appetizer is so simple and guaranteed to impress your guests. I get asked for this recipe all the time. I have no idea where it originally came from…a friend of a friend of a friend, etc.

1 Box Grissini breadsticks

1 lb thin sliced bacon

1/3 c. dark brown sugar

1 – 2 Tbsp chili powder, depending on how spicy you like it

1. Wrap bacon around breadsticks, from end to end. If the bacon is too wide, sometimes I slice it in half lengthwise…you can save a little money that way too!

2. On a plate or shallow dish, combine the brown sugar and chili powder. Roll the bacon wrapped breadsticks in brown sugar mixture.

3. Place breadsticks on a wire rack over a foil lined sheet pan. Bake in a 400 degree oven for 20-30 minutes, or until bacon is crispy. They will be quite soft until they cool. Then will be caramelized, crispy, and delicious!

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August 16th, 2012

Salads

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Everyone’s Favorite Green Salad

With Blue Cheese and Carmalized Pecans, with Poppyseed dressing This one is always a winner! YUM!

• 1 package organic baby greens

• 1 to 2 tomatoes (don’t skimp, try to find the best ones, even in off season. It makes a difference)

• 1 avacado (just starting to soften so it holds it’s shape and doesn’t make the salad soggy)

• Fresh Blue Cheese (I use 1/2 to 3/4 of the package if it’s around 8 oz.)

Caramelized Pecans: I usually melt about 3/4 of stick of butter in a non-stick pan then sprinkle white sugar in (enough to make is thicker but not dry) over medium heat, then add a couple of handfuls of pecans. You will have to turn them with a spatula and WATCH them closely as it is a fine line between carmelized and burned!

Put the greens in a pretty bowl and add the chopped tomatoes and chopped avacado. If you are preparing this ahead I would wait until the last minute to put the blue cheese and pecans in just so everything doesn’t get soggy.

There is something heavenly about the combination of these ingredients and this Poppyseed Dressing! Serve with Brianna Poppyseed Dressing (I have found that the others are not as tastey as this brand)

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August 16th, 2012

Cakes, Featured

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Sally’s Special Pineapple Coconut Carrot Cake

(This is Sally Cevasco’s original recipe that was published in the King Arthur Flour 200th Anniversary Cookbook’s first publication) http://atastydish.com

• 1 1/2 cups vegetable oil

• 4 eggs

• 2 tsps. vanilla

• 1 1/2 cups sugar

• 2 cups King Arthur Unbleached All-Purpose Flour

2 tsp. baking soda
1 1/2 tsp. baking powder

• 1 tsp. salt • 1 TBS. cinnamon • 1/2 tsp. nutmeg • 2 1/2 cups finely grated carrots • 1 cup shredded or flaked coconut • 1 can (8 ounces) crushed pineapple drained • 1/2 cup chopped nuts Preheat oven to 350 degrees F. Beat together for at least two minutes the oil, eggs, vanilla and sugar. Blend the flour, baking powder, baking soda, salt and spices together. Add the liquid ingredients and stir just enough to blend them. Gently fold in the grated carrots, coconut, pineapple and nuts. Pour this batter into a lightly greased, 10 x 14 inch cake pan and bake for 35 to 40 mins., or a 9 x 13 inch cake pan and bake for 45 to 50 mins. Or you can use 3 round 9″ layer pans and make a tripledecker cake. After the cake is done, cook it completely.(If you are making the round layers let them cool five minutes in the pans then loosen them around the edges and turn them over onto a cloth covered cooling rack. Cream Cheese Frosting • 1/4 to 1/2 cup (1/2 to 1 stick) butter, at room temperature • 8 ounces cream cheese, softened • 1 tsp. vanilla • 3 1/2 cups (1-pound box) confectioners’ sugar • 1 cup chopped nuts (optional) • enough milk to make the frosting spreadable (usually a couple to 3 tablespoons.) Combine the butter, cream cheese and vanilla. Beat until light and fluffy. Add the sugar gradually, beating well. Stir in the nuts (and ginger if desired). Add milk, a very little at a time, until the frosting is a spreadable consistency. This makes enough for a large 10 x 14 inch cake. Optional: 1/2 cup minced candied ginger or 1 tsp. ground ginger (I don’t ususally add this but you might want to give it a try) http://atastydish.com

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August 16th, 2012

Holiday Recipes

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“Spoon-up Eggnog”

This is a recipe that comes from an antique cookbook series by non other than “Betty Crocker”! Good ole Betty sure has some good recipes. I knicknamed this “A heartattack in a cup” which is self explanatory when you see the recipe.

I used to double it for the annual Eggnog Party.

• 4 eggs, separated

• 1/2 cup sugar • 1/8 tsp. salt

• 1/2 cup golden rum (I always use clear rum but it’s your call)

• 2 cups whipping cream, whipped Beat egg whites until stiff. Beat egg yolks, sugar and salt until very thick and lemon colored; stir in rum. Fold egg yolk mixture into whipped cream. Fold egg whites into egg yolk-cream mixture. Chill thoroughly.

Serve in cups, with spoons!

Sprinkle with freshly ground nutmeg

12 servings

YUM

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August 16th, 2012

Holiday Recipes

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Holiday Brie Cheese

• 1 triangle of brie cheese

• 2 tbsp. olive oil

• 1 clove garlic

• 1/4 cup parmesan cheese

• 2 tbsp. sundried tomatoes

• 1/4 cup fresh parsley

Put all except Brie cheese in a food processor or blender.Blend until just mixed. Cut off brine on cheese then coat all sides with this mixture. Serve with your favorite crackers, toasted baguette sliced or panetini This looks so festive because of the red and green! Happy Holidays!

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