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Joshua D. Boyd

Baked Mashed Potatoes

8 oz Cream Cheese
6 C mashed potatoes
1 t salt
?? C onion, finely chopped and cooked until tender but not colored
?? C butter or margarine
1 C Sour Cream
?? t garlic powder
Mix all together. Bake at 350 in buttered shallow pan until lightly
browned, just yellowing in spots and tanning edges 40 ???50 minutes. More
brown is
better than less. A shallow dish is best. Like a cake pan. You don???t want a
thick layer. The cheese need to cook not just warm up.
May be frozen in freezer bag. Thaw and dump in pan. It will be watery. Do
not pour off the liquid- it will go back into the potatoes.

I have used fresh garlic, dried onion, etc. The recipe is very forgiving
in quantities.

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Zinfandel Braised Short Ribs

From http://www.poubelle.com/butterpig/archives/000149.html

The main courses were all nice and hearty dishes. The main meat was a slow braised short ribs over risotto.

– trim fat off the top, but leave on the bone, salt and pepper
– bone side down in a roasting pan 400 degree oven for about an hour, or until nicely browned
– remove pan from oven, ribs from pan, pour of all of the grease
– return ribs to pan. Zinfandel wine (2 bottles) + stock (I used oxtail, but chicken also works) + some large carrot pieces. Liquid about 1/2-3/4 up the ribs. Heat pans until liquid is to a boil.
– cover pans (we used foil because the pans were huge, and we were actually using two pans) return to oven at 325-350.
– braise for 2-3 hours or until the ribs are tender (these were 2.5, I think). You can start checking the ribs at 2 hours
– remove foil (careful!) and let ribs cool for a bit in the liquid
– remove ribs into a small pan and cover well with foil (at this point it was 4 o’clock or so, so we just left this covered pan out). They will most likely fall off the bone and this point, and that’s fine.
– strain liquid, cool, skim fat (I didn’t, because I was too
disorganized. It tasted fine, but probably would have been better if
– I had.

To re-heat/serve (Start at least an hour in advance, the reducing will
take a long time).
– reduce liquid well until it starts to become a bit thick (I think we
had maybe two cups remaining after reducing from a starting point of two
bottles of wine)

– return ribs (still in their small pan, still covered) to a 350 degree oven to warm up
– toss ribs in sauce, or spoon over, or what have you.
– we made a basic saffron risotto with chicken stock and cheese, which I think is an excellent foil for the sauce.

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Soy Maple Salmon

* 2 boneless salmon fillet, serving size (could be a good bit more)
* 2 tablespoons maple syrup
* 1 tablespoons soy sauce
* 1 tablespoons melted butter
* 1 tablespoons fresh lime juice
* 1/2 teaspoon lime zest
* chopped fresh chives
* lemon wedges

DIRECTIONS
Preheat the grill for medium-high heat and lightly oil grate (I used the
upper, but if you don’t have an upper shelf, then lower the tempurature).

Whisk together the maple syrup, soy sauce, butter, lime juice, and lime zest.

Season the salmon fillet with salt and pepper, and put a spoon full of
sauce over it to marinate for a few minutes.

place skin-side down on either the upper shelf, or reduce the grill temperature.
Close the lid on the grill for 5 minutes. Baste the salmon and close
again. While waiting on the salmon, reduce the glaze lightly, until it
coats the back of a spoon. Continue cooking until the salmon flakes
easily with a fork and is 140 deg. Just before removing, add a bit
more glaze.

Serve the salmon, lightly drizzled with thickened glaze. Garnished with
chopped fresh chives and lemon wedges.

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Chocolate Chip Cookies

3 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt

1 cup (2 sticks) butter, softened
3/4 C granulated sugar
3/4 C packed brown sugar
1 tsp vanilla

2 large eggs

2 cups semi sweet chocolate chips.
1 cup chopped nuts (optional)

Preheat oven to 375.

NOT IN MIXER: combine flour, baking soda, salt.

In mixer: beat butter, sugars, and vanilla until creamy. Add eggs, one
at a time, beating thoroughly between them.

Gradually beat in flour mixture.

Manually stir in nuts and chips.

Drop rounded spoons onto sheet.

Bake 9-11 minutes.

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Marinara Sauce

From Cook’s Illustrated, 3-4/2006, with notes and modifications.

2 cans whole (or diced) tomatoes, packed in juice.
2 tablespoons olive oil
1 medium onion, finely chopped (aim for a cup)
2 medium garlic cloves (pressed is fine)

1/2 teaspoon dried oregano
1/3 cup dry red wine (port also works)
3 tablespoons chopped fresh basil leaves
1 table spoon extra virgin olive oil
possibly a teaspoon of sugar (I didn’t use any)

pour tomatoes and juce into a strainer set over a large bowl. If whole
open tomatoes with hands and remove (discard_ fibrous cores. let
tomatoes drain about 5min. Set aside 3/4 cup tomatoes (I didn’t).
Reserve up to 2.5 cups juice.

Heat olive oil in a large skillet over medium until shimmering.

Add onion and cook until softened and golden, 6-8 min.

Add garlic and oregano and cook until garlic is fragrant.

Add tomatoes and increase heat to med-high. Cook, stirring every
minute until liquid evaporated and tomatoes begin to stick to the bottom
of the pan and brown fond forms around tha pan edges, 10-12min.

Add wine and cook until thick/syrupy, about 1 min.

Add reserved tomatoe juice and simmer.

Reduce to med and cook and loosen browned bits until thick, about 8-10min.

Add reserved tomatoes and food process (or blend) on pulses until desired consistancy.

Add basil and extra virgin olive oil, salt, pepper, and sugar to taste.

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Broccoli Cauliflower Casserole

1.5 pds brocoli/cauliflower florets
1 can cream of mushroom soup
1/4 cup milk

Topping — (maybe double, use as needed)
1/2 cup chedder, shredded
2 cups bisquik
1/4 cup butter

Preheat oven to 400 deg.
Cook brocoli until almost tender, drain.
Put in 1.5 qt caserole dish (probably use larger)
mix soup and milk until smooth
poor over brocoli
stir
sprinkle with cheese
mix butter and bisquik until crumbly in seperate bowl
sprinkle bisquick mixture over cheese
Bake until crumbs are light brown (20 minutes)

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Alfredo’s Sauce

1/4 cup butter
1 cup heavy cream
2/3 cup parmesan
12oz fettucini

Melt butter

Add cream. Bring to boil, reduce to simmer for 5 minutes

Add parmesan, salt and pepper

Turn off heat.

Cook pasta

Drain pasta.

Mix pasta and sauce. Serve promptly.

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Scalloped Potatoes

– 6 medium potatoes boiled, peeled, sliced or diced
Put in 2 qt. cassarole and cover with sauce. Bake at 350 for 45 minutes.

I usually use a 9×13 pan and double or triple the recipe.

Sauce
1/2 c. butter
1/4 c. chopped onion
1 t. prepared mustard
1 t. salt
1 t. parsley flakes (1 T. fresh minced)
1/4 t. pepper
1/4 c. milk
1/4 of Velveeta packet

Cook on low until all melted together.

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Spatzle

Initially from the Joy of Cooking.

Combine

1.5 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
pinch of ground nutmeg

Beat together in a seperate bowl

2 large eggs
1/2 cup water or milk

Add to the flour mixture. Beat with a wooden spoon.

Bring 6 cups of salted water or broth to a boil. In my opinion this
should be 4″ of liquid rather than absolute measure.

Force the batter through a spatzle machine (or potato ricer) into
boiling liquid. Wait until all the bits float to the top, then remove
with a strainer.

I then like to let a small amount at a time dry in a colander.

Possible use:
After 5+ minutes of drying, lightly fry in butter with a splash of mustard.

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