Golden Poppies our State Wildflower

Wednesday, August 27, 2014

my first recipe book-biography is NOW available on Amazon Kindle..download the Kindle Viewer App when you purchase it.

The Great Granny Diet, is my  first recipe book and biography, lots of recipes, tips, anecdotes and ideas on how to prepare good food at home.
Safer food handling and storage and lots and lots of easy to make, recipes..this book covers appetizers, soups and stews.
The next one I am still writing will be everything baked

The Great Granny Diet (recipes and tips you great grandmother should have told you.). is available on Amazon Kindle for $4.49 USD

just hit the link  (below) and Type in THE GREAT GRANNY Diet..and it will open up.

  and it can be read on a on a computer you don't need a Kindle Reader. Just donwload the Free Kindle Viewer App when you purchase so now you will have my recipes handy enough to place on kitchen table while you make dinner.

Later on I will be publishing a hard back book of more recipes too.

Annie Crook my "Greatest" Paternal Grandmother and great cook

Thank you, John Nigel

Tuesday, August 26, 2014

Wiener Schnitzel St. Moritz RECIPE...more "Jet Set" dining from the late 70's with back story

Here is an old  recipe with adjustments I learned in St Moritz Switzerland, in the late 70's, when I would be repeatedly flown in from London England to prepare dinners for my boss and his friends, after I had served the dinner and cleaned up I was then flown back to London to cook for my Boss's mother in Surrey, until the family returned to England or I was flown out to Kuwait City, or Nice, South Of France.

This can easily be made with fillets of pork or chicken breasts instead of veal, and it is a MUST that the breadcrumbs are fresh and not dried/toasted.
SLOW AND STEADY IS THE ORDER FOR THIS DISH..do not skip a section nor rush the sauteing.

Serves 6

2 pounds veal round steak or fillet cut into1/2 inch thick 6 serving sized pieces ( or 6 small skinless, boneless chicken breasts or pork fillets that have been trimmed)

1/2 cup all purpose/wholewheat flour
1 tsp sea salt
1/2 tsp fine ground black pepper & 1 tsp ground paprika
1 cup shredded hard cheese ( Emmental, Cheddar, Gouda & etc.)
2 large eggs beaten
3 tbsp milk
2 cups fine breadcrumbs ( tear the sliced bread and crusts then process until fine fresh crumbs)

1 stick butter ( 4ozs)
4 tbsp neutral oil  ( grape seed, sunflower)

Using a rolling pin/meat mallet, and wax paper, beat the meat portions one at a time until they are 1/4 inch thick and set aside, with layers of fresh wax paper between them. After flattening out allow them to rest in a fridge for 1 hour min..

In a Medium bowl mix the flour, salt and pepper,
In a deep dish mix the milk and eggs
In another bowl, deep plate mix the breadcrumbs and cheese

Using hands, dip the meat in the flour mix, and pat well to remove excess. (this process is best done one at a time to ensure complete coverage)
Then dip into the egg mix, and remove excess before placing int he crumb mix and patting to cover well.
Shake off excess and set aside for 30 mins in fridge.

Heat the 1/3 butter and 1/3 oil in a heavy skillet and fry in batches of 2, over medium heat for 15- 20 mins each side, until golden brown.
Remove and clean out pan as the cheese will melt and can burn the oil), repeat process for remaining 4 portions, keeping cooked portions warm in a 250F oven.
Serve hot with lemon wedges and mashed potatoes or a big salad.

This is a wonderful dish, and well worth flying across the world to create it.

Friday, August 22, 2014

Pork Paprikash Recipe that is actually lower calorie...no one will suspect

Here is a great supper dish and can also be made with any chicken or turkey fillets.

Serves 4

1 Pound pork tenderloin, trimmed and partially frozen (this is to be able to cut thinner, do not buy the meat frozen, freeze at home).
1 tbsp vegetable oil

2 cups thinly sliced onion
1 cup water or stock
3 tsp smoked paprika Or regular ground
1 Tbsp cornstarch
1 cup thinly sliced bell peppers ( optional)
1 cup thinly sliced vegetables (carrots, spinach, broccoli florets, cauliflower florets, celery, yams, peas & etc.) optional
1 cup live  non fat plain yogurt
1/2 cup minced parsley
3 cups cooked  whole wheat or other grain noodles 
Salt & pepper to taste


Slice the partially frozen meat diagonally 1/4 inch slices .
Heat the oil in  a skillet and cook the vegetables for 5 mins saute, remove with slotted spoon and set aside.
Add the meat slices and saute for 3-4 mins until lightly browned (may have to do this in batches)
Add the sauteed meat, salt and pepper to taste and vegetables, and the water or stock, paprika, cover and simmer, over medium heat, for 15 mins or until the meat is tender.
Mix the yogurt with the cornstarch and slowly add this to the mix and allow to thicken 1-2 mins.
Check seasoning.
Sprinkle with minced parsley and serve over hot noodles

approx 350 calories per portion

Saturday, August 9, 2014

Stuffings to be eaten with roast beef and roast pork or chicken..Old English Recipes

These are dishes that seemed to have fallen out of favor and yet in some cases they can revive a roast meal and also extend the portions.
As a child I favored a plate of veggies, potatoes gravy and stuffing and forgot about any roast meat.

The secret with these recipes is to use fresh bread, not dried or toasted and def. NOT store bought.

The better the bread the better the stuffing, and fresh or dried  herbs can be used.
Sometimes the best frugal recipe produce the best flavored dishes as these recipes will attest.

To be eaten with roast beef:

1 pound fresh bread crusts ( 3 cups)
 (use white or whole wheat bread, using the slices for sandwiches)
Hot water or stock
1 cup minced onion
milk to mix
salt & pepper to taste
2 tsp minced sage/1 tsp dried
2 tsp  minced marjoram/1 tsp dried 
2 tsp thyme /1 tsp dried
2 tbsp butter 

Break the crusts into a bowl and pour over the hot water and allow to soak, until the water is cool.
The drain the bread and using hands, squeeze out all the moisture, then crumble finely.
Add the onion, herbs, & seasonings and mix well.
Add  milk to make the stuffing wet, not over filled.
Dot with fresh butter and bake in a preheated 350f oven for 1 hour

The top will be crispy and the filling moist

For Pork or chicken

The same recipe above except also add 2 cups minced raw apple and omit the thyme, replace with 1 cup minced parsley.


Monday, August 4, 2014

Sausage & mushroom ; Taormina ( Chicken liver) PASTA SAUCES RECIPES FOR WEEKENIGHT DINNERS..streching your $ $ $ $'s

This is a wonderful supper dish and can be made using purchased pasta sauce or own made (recipe follows)

BASIC Tomato Pasta Sauce ( California style Marinara)..makes 5-8 cups

2 x1pound cans chopped peeled tomatoes in juice
1 cup finely chopped carrots
1 cup minced onion
4 cloves garlic smashed and minced
1/2 cup minced celery
2 tbsp olive oil
2 cups vegetable stock
1/4 cup red wine (optional)
2 bay leaves
1 tsp dried basil
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp dried marjoram

salt  & pepper to taste

heat the oil in a heavy bottomed saucepan, add the onions, carrots and celery and saute on medium high for 3 mins.
Add the wine and the garlic and then the canned tomatoes in juice, cook for 3 mins
Add the herbs and stock and simmer, covered/lidded on low-medium for 45-50 mins.
Remove and scum that forms on surface
Check seasoning adding salt and pepper to taste
If you prefer a sweet sauce add 1/2 tsp ground cinnamon

You may also add at this time any more freshly minced garlic and or fresh herbs of choice.

Remove bay leaves and it is ready to use.

Variations you may add chopped ripe bell peppers, any summer vegetable, hot sauce or red chili flakes

Sausage Pasta Sauce serves 4
1 pound sweet Italian sausages (or may use any sausage you  prefer adding 1/2 tsp fennel seed)
2 tbsp olive oil
 2 tsp herbs of choice( basil, oregano, thyme, sage)
4 cups basic sauce (or store bought kind)
1/2 pound/1 cup sliced mushrooms(optional)
1 cup minced bell pepper ( optional)

Grated Parmesan to serve

1 pound uncooked pasta

Remove the sausage casings and cut the sausages into 1/2 inch sliced or crumble them up.
Saute in a skillet with 1 tbsp olive oil.
When  light browned and fat rendered remove form pan with a slotted spoon and drain on kitchen paper.
Saute the vegetables in the pan drippings and remove to a clean saucepan.
pour the basic tomato sauce over the vegetables and add the cooked sausage.
Bring to boil, then turn down simmer for 20-30 mins on low simmer.
Remove any scum and check seasonings adding more fresh garlic and or fresh herbs just before serving on the cooked pasta.
For Italian style serving, add the cooked pasta to the sauce and mix well, serve family style on platter and garnish with grated cheese and torn fresh herbs., drizzle with extra virgin  olive oil.

For American style serve the pasta on warmed plates and top with the sauce and offer grated cheese passed round the table.

Variation another topping for pasta and more economical is sauteed fresh breadcrumbs..process several slices of fresh bread into fine crumbs and saute in a 50:50 mix of unsalted butter and olive oil over high heat so the breadcrumbs become golden  brown, then drain with slotted spoon onto kitchen paper.
Serve sprinkled over cooked pasta and sauce and offer cheese on side, this provides a nutty flavor to pastas...this is very good on any fish pastas where cheese is traditionally not used.
You may also add minced parsley to the crumbs as they cool.

Taormina Sauce/Chicken Livers with Tomato Pasta Sauce serves 4

1 pound  chicken livers, trimmed and halved
3tbsp olive oil
4 cups basic pasta sauce
salt & pepper to taste
1 tsp fresh rosemary or 1/2 tsp dried
1 cup minced red bell pepper (optional)

Grated Parmesan cheese/minced parsley/ golden breadcrumbs to garnish

Heat 2 tsp oil in a skillet and in batches slowly saute the chicken livers until they just lose their  pink color, remove with slotted spoon and set aside.
Reheat the oil between batches.

Heat 1 tbsp oil in a saucepan and add the bell pepper and saute for 3 mins then add the  tomato sauce and bring to boil then very low simmer.
Add the  sauteed and drained chicken livers and  simmer for 15 mins.
Check seasonings and serve with cooked pasta, polenta or gnocchi
( see above recipe for serving methods)