The Bracegirdle Cathouse: Previous Recipes


	a compendium of cookery from the past months

Ingredients

2 28 oz. cans tomato puree
14 oz. crushed seedless tomatoes
1 6 oz. can tomato paste
1 14 oz. can chicken stock
1 large onion, chopped
6 cloves garlic, peeled and minced
1 Tb. dried basil (2 if fresh)
1 Tb. dried oregano
1/2 tsp. black pepper
1 tsp. salt
1 tsp. sugar
2 bay leaves
2 tbs. olive oil
8 oz. can drained mushrooms (or fresh)
Splash of tabasco or 1/4 tsp crushed or ground red pepper
optional: 1 lb. crumbled sweet sausage or ground beef, cooked and drained

Procedure

Heat the olive oil in a small sauce pan, add onion and sauté until just soft.
Add garlic and sauté for a few seconds (do not brown it).
Pour stock into pan and add basil and oregano. Bring to low boil.
Put tomatoes, puree, paste in large stock pot. (hint: spoonfuls of the hot stock help get these out of bottom of cans).
Introduce stock mixture to pot; mix well.
Add all other ingredients and mix well.
Bring to medium boil then reduce heat and simmer, partially covered, for 2 1/2 to 3 hrs. Stir frequently and taste to adjust seasonings.
Yld: 4 qts.
Serve over cooked pasta. Liberally sprinkle with grated parmesan, romano, or asiago . A light green salad with an olive oil vinaigrette makes perfect side.

Variations:
Other veggies, like carrot or green pepper are often used, too.
Add 1/2 cup dry red wine to boiling stock mixture.
Dissolve 1/2 cup grated cheese directly into sauce.
Increase pepper and tabasco for a credible pizza sauce.

Manga!

from Tom's Table

	It Doesn't Get Much Easier Than This!
	Ingredients Chicken leg quarters (1 per person) 1/2 cup Italian Salad Dressing (we like Newman's Own, but you can substitute another brand, or make your own olive oil and vinegar-based treat)
	Procedure preheat broiler place chicken legs on broiler pan brush liberally with salad dressing cook for approx. 5 minutes turn and baste other side repeat process until the chicken's done about 20-25 minutes total, depending upon the size and starting temperature of the legs. test, if necessary by poking near the bone with a fork or toothpick if juices run clear, it's done. be careful not to burn the skin or overcook.

Suggested easy side dish:

Japanese Sesame Spinach (see below)
or perhaps an easy pasta with marinara,
or with crumbled feta and black olives, drizzled with olive oil

from the Bracegirdle Family Cookbook

Ingredients

1 large cauliflower
7 Tbs olive oil
2 tsp fennel seeds
1 Tbs black mustard seeds
1 Tbs finely chopped garlic
1/4 tsp ground turmeric
1/3 tsp cayenne pepper
1 1/2 tsp salt
4 Tbs water

Procedure

cut the cauliflower into pieces not longer than 2 inches, nor wider than 1 inch, and about 1/3 inch thick
soak in a bowlof water for about 30 minutes
drain just before you're ready to cook
heat the oil in a large frying pan over medium heat
put in the fennel and mustard seeds
stir in the garlic as soon as the seeds begin to pop
fry until the garlic is lightly browned
add the turmeric and cayenne
stir once and then quickly put in the cauliflower, salt and water.
stir and cook over medium heat for about 6-7 minutes

a very tasty side dish, with just bit of kick!

Serves 4-6

from Madhur Jaffrey's Indian Cooking
Happaugue: Barron's Educational Series, Inc., 1995

Ingredients

1 1/2 pounds beef bottom round roast - cubed
1 medium onion, chopped
2 cloves garlic, chopped
1 sweet yellow pepper, chopped
4 small ornamental chili peppers
(substitute 3 jalapenos or 2 serranos)
6 ounces beer
2 cans red kidney beans (15 oz. each)
1 tablespoon coarsely ground black pepper
1 tablespoon sweet paprika
2 cups canned diced tomatoes
1/4 cup olive oil

Procedure

heat the oil in a large pot (medium-high heat)
brown the meat in the hot oil and set aside in a heat-proof bowl
turn the heat to medium and put the onion, garlic & chilis into the same pan
sauté for about 10 minutes, or until browned
return the meat and juices to the pot
add the yellow peppers, paprika, and beans, and stir
add the tomatoes and stir again.
cover and simmer, stirring occasionally, for about an hour
add the beer and stir
then simmer for another hour, stirring occasionally.

Serves 4-6

from the Bracegirdle Weekend Kitchen

Ingredients

6 tablespoons vegetable oil
2 pounds boneless stewing beef (or lamb), cubed
8 ounces onion, finely chopped
6 cloves garlic, finely chopped
1/2 teaspoon ginger powder
1/2 teaspoon cayenne
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
10 oz plain yogurt, lightly beaten

Procedure

pre-heat oven to 350 degrees
heat the oil in a large flame-proof casserole (medium-high heat)
brown the meat in the hot oil and set aside on a deep plate
turn the heat to medium and put the onion and garlic into the same pan
sauté for about 10 minutes, or until browned
return the meat and juices to the casserole
add the ginger, cayenne, paprika, salt and pepper and stir
add the yogurt and bring to a simmer.
cover tightly - first with aluminum foil, then with the casserole lid
bake in the oven for 1½ hours.

Should not be watery - sauce should thickly coat the meat. (the meat should be tender - if not, pour in about 5 ounces of boiling water, cover tightly, and bake for another 20-30 minutes.) stir gently before serving serve over rice

Serves 4-6

from Madhur Jaffrey's Indian Cooking
Happaugue: Barron's Educational Series, Inc., 1995



	Ingredients 1 large frying chicken, cut into serving-size pieces 3 yellow onions, quartered 8 cloves of garlic, peeled and halved 2 cups dry sherry 1 cup chicken stock 12 medium-hot green chilies - roasted, peeled and seeded 6 large ripe tomatoes salt to taste 1/2 pound Monterey jack cheese
	Procedure place chicken, onions, garlic, 1 cup sherry, and stock in a large saucepan. (add more stock if necessary to cover chicken bring to boil and simmer for 1 hour remove chicken from the pot with a slotted spoon and pick meat off the bones (discard bones and skin) cut chilies into chunks peel and cut tomatoes into chunks add chilies, tomatoes and chicken to pot, along with remaining sherry and salt cover, bring to boil, then simmer for 45 minutes to serve, cut cheese into cubes and place in bottom of serving bowls. ladle stew over the cheese and serve immediately. serves 6-8 from Ken & Dianne Hazelwood's Kitchen

Ingredients

16 to 20 ounces fresh spinach
2 tablespoons sesame seeds
2 teaspoons sugar
1 tablespoon tamari (or strong soy sauce)

Procedure

clean and stem the spinach leaves
shake off the excess water and place in a covered pot
roast the sesame seeds over medium heat in a dry skillet:
stir constantly (this is the hard part) until they're golden in color
now, grind the sesame seeds and sugar together in a mortar and pestle
mix the ground seeds and sugar together in a small bowl to make a paste
steam the spinach over high heat for 2 or 3 minutes, until it is wilted, but still bright green.
toss the spinach with the sesame paste, coating all the leaves evenly, and serve.
(you can also have this as a cold salad
- just chill for a 30 minutes before serving)

serves 4

from Moosewood Restaurant Low-Fat Favorites
New York: Clarkson Potter, 1996