Joshua D. Boyd

Crepes

Ingredients

1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
Directions

Sift together flour, sugar and salt; set aside.

In a large bowl, beat eggs and milk together with an electric mixer.

Beat in flour mixture until smooth; stir in melted butter.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe.

Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

February 17, 2012 0

14 oz firm tofu, drained well
2 tbsp vegetable oil
1 small onion, halved and thinly sliced
1 tbsp curry powder
salt/pepper
4 cloves garlic, minced
1/2 cup half/half
10 oz cut green beens (thawed)
4 plum tomatoes, halved and cut into 1/2″ strips (about 3 cups)
rice for serving

Halve tofu horizontally, then cut into 4 rectangles. Cut each piece in half into triangles.

Heat 1 tbsp oil in large nonstick skillet over medium-high. Cook tofu, until golden brown, about 10 minutes. Move to a plate.

Reduce heat to medium. Add oil, onion and curry powder. Season generously with salt/pepper. Cook until onion is soft, about 5 minutes. Add garlic, cook another minute.

Reduce heat to simmer. Add half/half + 1/2c water, bring to simmer. Add tofu and grean beans. Cook until beans are done, about 2 minutes. Add tomatoes, cook until soft, about 4 minutes.

Serve with rice.

February 4, 2012 0

Swedish Meatballs

1 pd ground beef
1 pd ground pork
3 cups panko
1.5 cups whole milk
2 large eggs
2 garlic cloves
salt/pepper
1/4 tsp ground allspice
3 tbsp butter
1/3 cups all purpose flour
3 cups beef broth (low sodium please)
jelly? (grape or red currant)
Egg noodles, parsley?

Preheat over to 475

In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tbsp salt, 1/2 tsp pepper, and allspice. Mix until barely combined.

Using a rounded 1 tbsp measure, form mixture into balls (about 48). Place meatballs onto a baking sheet.

Bake until golden, about 10-12 minutes. Rotate sheets halfway.

Make sauce. In a medium saucepan, melt butter over medium-high. Add flour; cook whishing 1 minute (don’t let darken). Gradually whisk in remaining milk and broth, bring to boil. Simmer until slightly thickened, 2-3 minutes.

Combine sauce and balls in a large bowl with a slotted spoon. Toss. Serve as app.

February 4, 2012 0

Step 1. First make a spice-rub by measuring out:

3 cloves of garlic, crushed
2 teaspoons of dry oregano
2 teaspoons of dry thyme
2 teaspoons of dry rosemary
1/4 teaspoon of fresh ground black pepper

Put these ingredients into a small bowl and mix everything together

Now, for the liquid part of the marinade, measure out:

1/2 cup (4 oz.) of olive oil
1/2 cup (4 oz.) of lemon juice, fresh squeezed
2 cups (16 oz.) of dry red wine

The Boneless Leg of Lamb

The netting (or string) holds the lamb together in that nice shape. Do not remove it until after the lamb is roasted.

Step 2. Rub the garlic dry-rub spice mixture all over the lamb.

Step 3. Put the lamb in a large plastic bag and set it on a dish. I used a two gallon sized zip-lock bag.

Step 4. Pour the lemon juice, olive oil and red wine over the lamb (in the bag.)

Squeeze out as much of the air as possible from the bag, and seal it closed. As a precaution against the bag leaking, wrap a second bag around the marinating lamb.

Step 5. Set the bag in a dish and let the lamb marinate in the refrigerator for several hours or overnight -up to 24 hours.

Step 6. Roasting the Boneless Leg of Lamb

Remove the lamb from the refrigerator at least 1 hour before cooking it.

Preheat the oven to 450 F. degrees.

Snip the corner of the bag and squeeze the marinade out into the sink. It will no longer be usable.

Pat the lamb dry with paper towels.

Put 2 teaspoons of salt and 3/4 teaspoons of freshly ground pepper into a dish. Season the entire lamb with the salt and pepper. (You put the salt and pepper into a separate dish first for sanitary reasons. You would not want to be going back and forth between touching the raw lamb and your main salt and pepper holders.)

Place the lamb on a roasting rack in a roasting pan.

Insert an oven-safe meat thermometer into the thickest part of the boneless leg of lamb.

Set the lamb into the 450-degree oven and roast for 20 minutes.

After the 20 minutes, lower the temperature to 325º F degrees and continue cooking the lamb until the internal temperature is to your liking.

When the meat is cooked, remove it from the oven and let it rest for 10 minutes. The temperature will increase by about 5 degrees while the roast is resting out of the oven.

With a pair of kitchen scissors cut through the netting (or string) and remove it completely.

Slice the lamb into 1/2 inch thick slices across the grain.

I roasted some carrots and small red potatoes separately and served them with this Boneless Leg of Lamb.

From: http://startcooking.com/blog/365/How-to-Cook-a-Leg-of-Lamb

Steamed Blue Mussels with Wine

INGREDIENTS
2 lbs. Island Gold Mussels
2 oz white wine
1 clove garlic (chopped)
2 tbsp. onion (chopped)

Place wine, garlic, onion and mussels in saucepan,
cook on high for 5 to 6 minutes or until mussels
open. Serve with melted butter (optional) or over spaghetti.

From: http://www.peaqua.com/pdf/Mussels/steamed_wine_mussels.pdf

January 28, 2012 0

Pork Chops & Bulgur Stuffing

2/3 cup bulgur wheat
1/4 c dried apricots, chopped
1 egg
1/2 tsp cumin
1/2 tsp ginger, ground
salt/pepper
1/4 c sliced almonds
2 scallions thinly sliced
4 boneless center cut pork chops, at least 8 oz and 1″ thick.
1 tbsp olive oil
optional chutney

Heat broiler. Set rack 4″ from heat.

Place apricots and bulgur in a fine sieve set in a bowl, cover with boiling water and let soak 5 minutes. Drain and rinse with cool water, set aside.

In a large bowl whisk together egg, cumin, ginger, 1 tsp salt, 1/4 tsp pepper. Add almonds, scallions, and bulgur and almonds. Mix.

Slice a deep pocket in each chop. Fill with stuffing, press to flatten.

Place on baking sheet. Rub with oil, salt/pepper. Broil until 160 throughout, about 12-15 minutes.

January 25, 2012 0

Chocolate Bread Pudding

1 tbsp butter
8 slices cinnamon raisin bread (or maybe just white)
2 cups milk
3 oz semi-sweet chocolate
2 eggs
1/2 granulated sugar
1/2 tsp vanila
1 tbsp confectioners sugar

Preheat over to 350.

Butter 11×7 or 9″ square pan.

Toast bread until lightly crisp

In a medium sauce pan, combine milk, chocolate and butter. Set to medium low, stirring until chocolate has melted.

Tear bread into large pieces (4-5 slice). Scatter in baking dish. In a medium bowl, whish eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined, then pour over bread.

Bake until pudding has puffed and is firm, about 25 minutes.

Cool, then dust with confectioners sugar.

January 25, 2012 0

White Cheddar & Ale Soup

3/4 cup unsalted butter (1.5 sticks)
2 medium leeks, cut lengthwise in half, the crosswise into 1/4″ pieces (about 2.5 cups)
1 medium onion, minced
6 garlic cloves, minced
2/3 c all purpose flour
2 bottles (24 oz) pale ale
1 carton (32 oz) low sodium chicken broth
3 cups whole milk
2 pounds white cheddar cheese (about 8 cups)
1 tbsp worcestershire sauce
2 tsp dry mustard
white pepper
sliced chives or green onion for garnish

In a large sauce pan malt butter over medium. Add leeks and onion and cook until tender. Add garlic and cook for a minute. Stir in flour and cook till bubbly (2 minutes or so), stirring frequently.

Whish in ale, broth, and milk. Bring to a simmer, then reduce to low and cook 35 minutes.

Remove pan from heat.

Gradually add cheese, one handful at a time, let it melt before the next handful. Add worcestershire sauce, dry mustard, and pepper to taste.

Serve and garnish.

January 8, 2012 0

Cocoa Almond Petite Fours

12 oz whole blanched almonds, lightly toasted
2 oz confectioners sugar
2 tbsp cocoa powder
1 lb 5 oz granulated sugar
1/2 c water
2 tbsp light corn syrup

Process almonds and confectioners sugar in a food processor until nuts are finely ground.

Spoon half the mixture into a mixing bowl; stir in cocoa. Set aside. Leave remainder in food processor.

In a heavy bottom pan, gently heat granulated sugar, water, and corn syrup until mixture is dissolved, about 10 minutes. Bring to a boil, boil until soft ball stage, 240f.

Carefully pour syrup into a glass measuring container. There should be 2 cups. With processor running, pour about 2/3 cup of syrup in feed tube in a steady stream until a soft dough is formed.

Transfer to a large piece of glad wrap (or similar or silpat) until cool enough to handle.

Transfer reserved cocoa almond mixture to food processor, repeat with about 3/4 cup syrup. Set aside to cool as well.

Roll each ball to 11×10 rectangle about 1/4″ thick.

Lay cocoa marzipan on almond layer. Trim to 10×9, then cut crosswise. Layer halves and cross wise until there are 8 layers each.

Chill for 1 hour to 7 days. Cut into 16 squares and serve.

January 8, 2012 0

Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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