Chicken Curry

Ingredients

3 lbs chicken cut in cubes

Ephesus, Turkey

3 TBS oil
3 TBS fresh lime juice
1 medium onion, chopped
2 1/2 TBS Curry
1/2 tsp Cumin
1 bay leaf
2 large tomatoes (or 3 medium) peeled and chopped
1 cup chicken broth
1/2 cup pecans, whole

Preparation

Brown chicken in oil, add onion and saute, add lemon juice, curry, cumin, bay leaf.  Cook 5 minutes on medium heat.  Add chicken broth and tomatoes, heat to boiling.  Cook in 350 degree oven 1/2 hour covered.  Add pecans and cook 1/2 hour uncovered (liquid should almost be gone).
Remove from oven and cover.

Serve with Condiments

Suggested Condiments

1 cup yoghurt (plain) with 1 tsp mint, chopped and blended
Lemons, sliced and chopped into small pieces
Limes, sliced and chopped into small pieces
1/2 cup chopped peanuts
1/2 cup sunflower seeds
1/2 cup raisins
1/2 cup chutney (several types makes a great choice)
1/2 cup coconut, shredded
1/2 cup green onions, sprinkled with paprika
1/2 cup green, yellow, red peppers (your choice)
1/2 cup chopped cucumbers

Rice

Cook rice to serve 8 (according to directions)
Add 1 stick cinnamon
1 bay leaf
Drain and serve with Curry and Condiments


Notes from Liz: This is a very festive dish.  Prepare the curry, condiments and rice.  Put the condiments in small dishes on the table.  Serve the curry in a large bowl.  Serve the rice in a large bowl.  Guests will put a layer of rice, covered by the curry and then select the condiments.  This is a great dish for a buffet or it can be easily served at the table.  My favorite combination:  all of the condiments!   This provides a one course meal with all of the food groups.  I usually pick several types of chutney to provide for choices but Major Grey is plenty for a choice.  This dish is always a hit.  (you do not have to provide all of the condiments)

My Favorite Apple Pie

Notes from Liz about Crust:  Again, I recommend the roll-out Pillsbury refrigerated crust (2 to a package).  If you want to try another quick and easy crust...Here is the recipe.

Fall in Bloom

Pie Crust

Ingredients

2 cups unbleached all purpose flour
1/2 stick butter, chilled, cut into small pieces
1/2 cup vegetable shortening (liquid)
3-4 TBS ICE Water

Preparation

Place the flour, butter, shortening in food processor and process just until the mixture looks like coarse crumbs.  With the processor running, add enough ice water through the feed tube for the dough to begin to form into a ball.  Wrap the dough into a ball and refrigerate for one hour.  Divide dough in half and roll out on lightly floured surface (about 12 inch circle).  Line 10 inch pie pan, fill and cover filling.  Add second crust on top of filling, trim edges, crimp to seal.  Use a sharp knife to cut vents in center of pie crust.

Apple Pie Filling

Ingredients

11 cups, cored, peeled and sliced apples (about 12 medium apples).  I use Ginger Gold or tart green apples.
3/4 cup sugar
1/4 cup unbleached all purpose flour
1 tsp salt
2/3 cup light cream
1 TBS ground cinnamon
Milk for brushing the crust

Preparation

Place the apples in a large mixing bowl and toss with sugar, flour, salt, and cream and cinnamon. Mix well, until apples are coated.  Mound the filling into the pie crust in 10 inch pie pan.  This will be several inches above the pie pan.  Place top crust on pie, press (crimp) to seal the edges.  Slash vents in center of the pie.  Line baking sheet with foil, place pie on lined baking sheet (there will be drips). Brush crust with milk.  Bake the pie at 375 degrees for 1 1/4 to 1 1/2 hours (until crust is golden brown).  Serve the pie at room temperature.

Serves 8-10

Beef Tenderloin

Ingredients

Congratulations to Chris!

5-6 lbs beef tenderloin
(buy as a roast, not filet mignons)
1 1/2 TBS Kosher Salt
1TBS Freshly Ground Pepper
2 TBS Olive Oil

Preparation

Preheat oven to 450 degrees.  Rub tenderloin with salt and pepper.  Place a large roast pan over high heat and add the olive oil.  When very hot, sear the meat on all sides, turning often.  Insert meat thermometer.  Set a roasting rack in the roasting pan and place bee on the rack.  Roast in the ovenfor 15-20 minutes or until 110 degrees on the meat thermometer for rare beef (120 degrees for medium rare beef).  Allow the tenderloin to rest for 10 minutes before slicing.  Serve with Horseradish Sauce (see below).

Horseradish Sauce

1 cup whipped cream
3 tablespoons white horseradish, grated (from a jar is fine)
1 teaspoon Dijon mustard.

Whip cream until it forms peaks.  Fold horseradish and mustard into whipped cream.  Serve with beef.

OysterFest!

Notes from Liz:  The weekend after Columbus Day is always OysterFest in Wellfleet.  Wellfleet is known around the world for its oysters.  OysterFest is a two day celebration of the oyster and shellfishing in Wellfleet.  With a $15.00 license, I can gather 1 bushel of oysters per week at specified locations-year round.  In summer, oysters on the half shell is the only way to eat them, fresh from the sea with a little sauce and lemon.  In winter, I like Oysters  Bienville and Oyster Stew.  Here are my oyster recipes.

Oysters on the Half Shell
with Cocktail Sauce and Lemon Juice

Scrub oysters with brush.  Shuck oysters
with oyster knife.  Run the knife under
the oyster to loosen it from the shell.
Place on platter.  Refrigerate oysters
while you prepare the sauce.

Cocktail Sauce

3/4 cup ketchup
2 TBS Worcestershire Sauce
2 TBS Fresh squeezed Lemon Juice
3 TBS Horseradish, grated (from a jar
is fine!)
Mix well, serve with lemon wedges

The Sorrell Family at OysterFest

Oysters Bienville 


Ingredients


24 shucked oysters, reserve oyster liquor and
save deep shells
3/4 cup chicken stock (boxed or canned or homemade)
4 TBS butter
1/4 cup finely chopped mushrooms
1/4 cup finely chopped shallots
2 egg yolks
1/2 cup light cream
1 cup chopped cooked shrimp/and or back fin crabmeat
3 TBS dry Sherry
1/4 tsp black ground pepper
1/4 tsp Cayenne pepper
1 cup bread crumbs (Panko style is very good)

Preparation

Drain the oysters and set them aside in their shells.  Strain and reserve 1/4 cup oyster liquor ( a coffee filter is a good strainer).  Add the liquor to the chicken stock and heat in a small sauce pan.  Melt the butter in another saucepan and saute the mushrooms and shallots until tender.  Whisk in the flour and cook until bubbling.  Remove from heat and whisk in the stock mixture.  Return to heat and boil stirring constantly, until the sauce thickens.  Simmer for 3 minutes.  Whisk egg yolks and cream in a bowl.  Whisk in 1/2 cup of the heated sauce, a spoonful at a time.  Then slowly beat in the remaining sauce.  Transfer the enriched sauce to the saucepan.  Place over medium heat and stirring carefully, bring to a simmer.  Add the shrimp or crabmeat and Sherry.

Arrange the oysters in their shells on a baking sheet.  Distribute the seafood sauce over the oysters and top with bread crumbs.  Bake at 450 degrees for 5-8 minutes until the sauce is bubbling and the bread crumbs are lightly browned.

Serves 4-6 as an appetizer


Oyster Stew

Oyster Shuck-Off

36 shucked oysters and liquor
1 quart light cream
8 Tablespoons butter
Salt, Worcester Sauce, Paprika, Tabasco

Remove the oysters from their shells; strain and reserve 1 cup of the oyster liquor.  Heat the liquor and cream in a saucepan (do not boil).  Melt the butter in another saucepan.  When it froths, add the oysters and stir gently until they are hot an the edges begin to curl (do not over cook).  Stir in the cream mixture, season to taste with salt, Worcester Sauce, Paprika, and/or Tabasco.

Serves 4-6

Lucy Berry's Corn Pudding

Liesel, Adam, Denis, and Matthew Enjoy T-Day Corn Pudding

Ingredients

6 ears fresh corn
1 scant cup sugar
3 TBS Corn starch
1 tsp baking powder
pinch of salt
1/2 stick of butter (sliced thin)
3 whole eggs
milk (see Preparation)

Preparation

Make three cuttings of corn from the cob, then scrape the cob to get the milky substance. (frozen or canned corn will not get the same taste or consistency) Mix sugar and corn starch, salt and baking powder in a medium bowl.  Add corn and mix thoroughly.  Beat eggs, slightly, and add to the mixture. Put mixture into a baking dish.  Cover mixture with milk.  Stir the milk into mixture until it covers the mixture.  Put thin slices of butter into the mixture and mix through.  Bake at 350 degrees for 45-60 minutes.  After cooking pudding for about 30 minutes, stir well, so the cornstarch will not won't settle to the bottom.  You will know when the pudding is done when a knife inserted in the center comes out clean.

Serves 10

Notes from Liz


My Granny gave me this recipe in 1969.  She made this for every Thanksgiving and Christmas.  She always made it from memory.  When I asked her to write down the recipe, she made it and measured as she prepared the dish.  On the recipe card she gave me, she wrote:  Good Luck Liz.  I hope it will turn out OK.  I have been making this recipe for 41 years...every Thanksgiving...and dinners in between.  It is the favorite memorable dish for Thanksgiving.  It used to be difficult to find corn on the cob in November, now all the grocery stores have fresh corn in the produce section for Thanksgiving.  I am sure that Lucy Berry would be amazed that her recipe survived at least two generations!  I spent many years watching her cook from memory.  I asked her to write down, record, recipes that I could not replicate from merely watching her cook.  I am happy to share her recipes with you.

Melissa's Chicken Marbella

Ingredients

1 head garlic, peeled, finely chopped

The Cook, The Wine Steward, and Family!

1/4 cup oregano
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup spanish green olives, pitted
1/2 cup capers, drained
6 bay leaves
6 chicken breasts, skinned but left on
bone
3/4 cup brown sugar
1 cup, dry white wine

Preparation

Mix first 8 ingredients in large bowl. Add chicken breasts and cover tightly.  Marinate at least 4 hours (overnight is also just fine).  Place marinated chicken breasts in singe layer in baking pan, cover with marinade.  Sprinkle with 3/4 cup brown sugar. Pour one cup white wine over all.

Bake at 350 degrees for 50-60 minutes.  While baking, spoon marinade over chicken for juicier results.

Serves 5-6


Notes from Liz
Melissa shared this recipe with me with the following comment:   "Who woulda thought YOU'd ever need a recipe  from ME???  When I first had this dish (cooked by Melissa) she served it with a Merlot (her husband Dave is the wine steward).  Merlot is the perfect wine for this dish.  It has become a favorite in my kitchen.  Thanks Melissa!

Broiled Crab Cakes with Chive and Caper Sauce

Ingredients Crab Cakes

Maine in Fall

(makes about 20)

1/2 cup minced green onions
1/2 cup finely chopped celery
1/4 cup mayonnaise
1/4 cup fresh basil
4 tsp fresh lemon juice
2 tsp Dijon mustard
1 pound crabmeat, picked over
3 cups fresh breadcrumbs
2 large egg yolks, beaten
1/4 cup vegetable oil

Preparation Crab Cakes

Mix first 7 ingredients in medium bowl.  Add crabmeat and toss.  Fold in 1 cup breadcrumbs. Season with pepper.  Mix in egg yolks.  Place 2 cups breadcrumbs on plate.  Using 2 TBS crab mixture for each crab cake, form cakes by shaping with fingers.  Coat each crab cake with breadcrumbs.  Arrange on baking sheet, cover with foil. Refrigerate at least one hour (can be made 1 day ahead, refrigerated).

Place oven rack about 6 inches below broiler.  Brush baking sheet with oil.  Arrange crab cakes on baking sheet, spacing evenly.  Broil until golden brown and cooked through, about 3 minutes per side.  (Can be cooked 30 minutes before serving and kept warm in a 300 degree oven.

Serve with Chive and Caper Sauce

Ingredients Chive and Caper Sauce
(makes about 1 1/2 cups)

1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 TBS minced shallots
2 TBS fresh lemon juice
1/2 tsp hot pepper sauce
2 TBS drained capers

Preparation Chive and Caper Sauce


Mix first 6 ingredients in processor until pale green and well blended.  Transfer to small bowl.   Stir in capers.  Season to taste with salt and pepper.  Cover and chill.  (Can be made 1 day ahead)

Clam Sauce and Linguine

Ingredients


Surf at LeConte Hollow Beach



3 bunches of green onions, chopped fine using

the onion bulb and some of the tender green parts

4 cloves garlic, minced

1/2 butter

1/4 cup olive oil

1 cup chicken stock (low sodium, clams are salty from the sea!)

1 pint minced clams

4-5 fresh clams per person, steamed in shell

1/2 cup freshly chopped parsley (dried is not as tasty)

Freshly ground pepper to taste

Serve with grated parmesan cheese

1 package linguine

Sauce Step 1

Chop green onions finely, using some of the tender green part as well as the white onion bulb.  Mince garlic.  In a large pot, melt butter, add olive oil.  Add onions and garlic to butter and oil.  Saute until tender, do not burn garlic. Add chicken stock and cook over medium low heat for 10 minutes, stirring occasionally.

Linguine Step 1

In a large stock pot, boil 3 quarts of water ( I start the water boiling when I start to make the sauce.)

Add 1 package of linguine and boil until it is "al dente"

Steam Clams

In another shallow pan ( I use a skillet), heat 2 inches of water until boiling. Add 4-5 fresh clams and steam until they open (put lid on pan to steam) Watch carefully so you do not overcook.

Sauce Step 2



Add 1 pint minced clams to simmering sauce, cook 2-3 minutes until clams are tender (they will be more white than pink in color). Do not overcook.

Linguine Step 2

Drain Pasta while finishing sauce.

Serve in large pasta bowls.  Place linguine in bowl, add fresh parsley and clam sauce. Add steamed whole clams.  Serve hot with freshly sliced and toasted french bread ( you need it for eating every drop o the sauce!)

Notes from Liz

The best sauce is made from the freshest clams.  Frozen minced clams are great if you know the brand is consistently good.  Since I am surrounded by the ocean, I buy my clams year round from a fish store which minces and freezes their own. I use small cherry stone clams for the whole clams.  You can make the sauce to step 1 and turn off the heat while you get everything else ready to cook.  Timing is important, in order to not over cook the sauce or the clams.  You can have your salad ready, table set and then assemble the clam sauce and Linguine in 15 minutes.  It is really a quick meal.



Serves 6-8 (half recipe serves 3-4)

Cranberry/Blueberry Pie

Ingredients

1 box Pillsbury roll out crusts
(found in the refrigerated section next to biscuits)
1/2 small orange, cut into pieces
4 cups blueberries (fresh or frozen)
2 cups cranberries (fresh)
2 cups sugar
3 TBS cornstarch

Preparation

Coarsely grind orange in food processor. Put orange, blueberries, cranberries and sugar and cornstarch into saucepan. Heat over low until it comes to a rolling boil.  Cook 8 minutes, stirring constantly.  Cool completely.  Roll out crust into pie pan. Put cooled filling into crust.  Roll out second crust on top of pie.  Cut 4 slits in the center of pie crust.  Line cookie sheet with aluminum foil. Put pie on foil lined cookie sheet.  Cook at 400 degrees for 15 minutes.  Cook at 350 degrees for 35 minutes.  Serve pie at room temperature (filling will be too liquid if you serve it hot).

Serves 6-8 people (great with vanilla ice cream on top)

Preparation Time  20 minutes plus baking

Lucy Berry's Banana Bread

My Granny, Lucy Berry, would bake this in a coffee can and send it home with me.  At home, you open the other end of the coffee can and gently push it out.  My daughters loved the round slices as toast!
It also cooks very well in a loaf pan.

Fall View from Cadillac Mountain, Maine

Ingredients

1/2 cup butter (1 stick)
1 cup sugar
2 eggs, beaten
3 very ripe bananas (mashed with a potato masher)
2 cups flour, sifted
1/2 cup chopped nuts (pecans are my favorite)
1/4 tsp salt
1/ 1/2 tsp baking powder

Preparation

Cream sugar and butter together.  Add beaten eggs and mashed banana and beat until smooth.  Combine salt, soda, and baking powder and sift with four.  Add to creamed mixture, in small amounts. Beat after each addition.  Add nuts and blend well with batter.  Grease Loaf Pan or Coffee Can! Bake at 350 degrees for 50-60 minutes.

Pumpkin Muffins

Ingredients

Fall in Maine

1 2/3 cup sifted flour
1/4 tsp baking powder
1 tsp baking soda
1/4 teaspoon salt
1 tsp pumpkin pie spice
1/8 tsp ground cloves
1/2 cup raisins (I use the golden raisins)
1/3 cup butter, melted
1/3 cup water
1 1/2 cup sugar
2 eggs, beaten
1 cup pumpkin

Preparation

Mix the butter, water, sugar, eggs, and pumpkin until well blended. In a separate bowl, mix the flour, baking powder, baking soda, salt, pumpkin pie spice, and cloves.  Add to the butter, sugar, eggs, and pumpkin a little at a time until the whole batter is well blended.  Add raisins to batter and mix well.

Bake in greased muffin tins at 350 degrees for 35 minutes, until golden brown.  Serve warm with butter.
Makes 6-8 large muffins or 12 small muffins.

Preparation Time 20 minutes plus 35 minutes baking

Roasted Red Peppers

Oaxacan Peppers

Ingredients

8 Large Red Peppers (sweet)
1 cup freshly squeezed lemon juice (usually 8 or 9 lemons depending on size and freshness)
1 cup extra virgin olive oil
1 cup parmesan cheese (grated, use the type in a jar, not freshly grated-in this case jar is best)
4-6 cloves minced garlic
1 loaf french bread, sliced in thin slices and toasted

Preparation

Wash and dry red peppers, place on cookie sheet.
Broil until blackened on all sides.
Cool completely.
Remove skin and seeds from peppers, cut into strips.
Save any "pepper juice" from the broiling pan

Marinade:
Add lemon juice, olive oil, cheese, garlic and pepper juice.  Stir well

Add peppers to marinade.  Peppers must marinate about 4-6 hours before serving.  Place in refrigerator for marinating.  Remove from refrigerator one hour  before serving.

Toast thin slices of french bread. Top toast rounds with a few pepper strips and marinade.

Preparation Time:  30 minutes to roast peppers and make marinade, 1 hour to cool, 30 minutes to peel roasted peppers.
Serves at least 10 (or 4 very hungry people)

Left over marinade (no peppers left) makes a great toping for brushetta.

Notes from Liz
This is the number one favorite recipe of all of my guests.  It is delicious year round.  I learned many wonderful recipes at the Seasons of My Heart Chile Tour in Mexico but this one I learned from a chef at a Wellfleet restaurant that has since closed (Aesop's Tables, Chef Anna).  Peeling the roasted peppers is messy but really worth it!