Summer Squash and Tomato Bake

A Dataw favorite using fresh produce from St. Helena's markets!

3-4 summer squash, peeled and sliced
1 large onion, sliced
2 tomatoes, thinly sliced
salt and pepper
grated Parmesan
buttered crumbs

Arrange vegetables in alternate layers of squash, onion, and tomato. Sprinkle Parmesan, salt, and pepper in each layer. End with layer of tomatoes. Cover with crumbs and more Parmesan. Bake uncovered at 350º F for 1 hour. Serves 4 to 6.

Bommy

Boeuf Bourguigon

4 pound beef, top round or sirloin
2 teaspoon salt
1/3 cup flour
1/4 teaspoon pepper
1/4 cup brandy
10 tablespoon butter
2 carrots, chopped
2 leeks, chopped
3 medium onions, sliced
2 garlic cloves, minced
2 bay leaves
3 sprigs parsley
1 teaspon thyme
1/4 pound, salt pork, chopped and cooked
3 cups Burgundy wine
1/2 cup bouillon (beef)
2 pounds fresh mushrooms
2 pounds small white onions
1 teaspoon sugar
2 teaspoons lemon juice

Cut beef into 1½-inch cubes. Combine the flour, salt, and pepper, and coat the beef with the mixture. Melt 4 tablespoon butter in a heavy skillet; brown beef over high heat. Warm the brandy, pour over meat, and set aflame. Place meat in heavy casserole. Using the same skillet, melt 2 teaspoons butter, then sauté carrots, leeks, and sliced onions for 5 minutes. Add to beef, along with garlic, parsely, bay leaves, thyme, salt pork and wine.

Cover casserole and bake in 350º F oven for 2½ hours.

When done, remove meat from casserole. Put vegetables and liquid through a food mill. Return meat and liquid to casserole.

While meat is baking, melt 2 teaspoons butter in same skillet, then brown the whole onions. Add sugar and bouillon, simmer covered about 20 minutes. Add this to the meat and liquid in casserole. In the same skillet, melt 2 teaspoons butter and sauté mushroom caps. Add this to the casserole, heat thoroughly.

Bommy

Cream Sauce plus Variations

Cream Sauce
1/2 cup butter (1 stick)
1/2 cup flour
2 cups milk
salt and pepper to taste

Melt butter for 30 seconds in a microwave on high. Add flour and whisk together. Whisk in salt and pepper, and then adding the milk slowly, whisking. Cook on high in microwave, one minute at a time, removing and whisking after each minute, until thick.


Hollandaise
6 Tablespoons butter
1 lemon, juiced
3 egg yolks
salt
cayenne pepper

Melt butter for 30 seconds on high in a microwave safe bowl. Whisk together lemon juice, egg yolks, salt, and cayenne pepper. Add to butter and stir to combine. Cook on high for 15-20 seconds. Stir. Continue to cook and stir until thickened.


Gingerbread Sauce
Cream sauce as above, except do not add salt and pepper
1 cup powdered sugar
2 Tablespoons Madeira

Cook in microwave as before.

Bommy

Herbed Roast Leg of Lamb

A 6 lb lamb leg
1 garlic clove
1 tsp salt
Freshly ground black pepper to taste
2 tbsp olive oil
1 tsp minced marjoram
1 tsp minced thyme
1 tsp minced rosemary
2 tbsp flour
1 cup dry white wine
1 cup water (optional)

Crush the garlic with the salt and pepper, then mix in the olive oil. Spread this on the fat side of the lamb leg. Sprinkle with the herbs and flour. Place the lamb (fat side up) in a roasting pan. Pour the wine and water into the pan. Roast in a 400F oven for 1 hour, then reduce the heat to 375 for about 1-1/2 hours. For well done, the internal temperature should be 180F. Baste frequently.

Bommy

Platt Cakes

This Swedish inspired recipe makes a frequent appearance on Christmas morning. One recipe doesn't go very far in a hungry family, so multiply 2 or 3 times to fit your audience.

1 egg
1/4 cup half & half cream
1/2 cup milk
1/2 cup flour, sifted
1 tsp baking powder
1 tbsp sugar
1/4 tsp salt
2 tbsp melted butter

Beat egg slightly, add milk and cream. Beat until well blended, then mix in the sifted flour, baking powder, sugar & salt. Add melted butter. Cook in a hot greased pan until brown on both sides. If possible use a platt cake pan, which has compartments about 2" in diameter.

Bommy

Chicken Mingo Flats

This recipe had its origin on a winter's day when no one wanted to go off the mountain to a grocery store, and so what was on hand was put together.

9 boneless, skinless chicken breasts
10-12 carrots cut into 2-3 inch julienne strips
3 leeks, sliced
12 oz mushrooms, thickly sliced
Basil, salt, pepper, Wondra flour
2 Tbsp butter
¼ cup olive oil
2 cans chicken broth

Prepare the vegetables. Sprinkle the chicken with basil, salt, pepper, & flour on both sides. Heat the mixture of butter & olive oil in a large, deep skillet that can be covered, then sauté the chicken until brown on both sides. Add chicken broth. Layer mushrooms, leeks, & top with carrots. Cover & simmer 1.5-2 hours.

Bommy

Filets de Sole Farcis á la Créme

6 fillets of sole
2 small onions, chopped
½ lb mushrooms, quartered
2 Tbsp butter
2 Tbsp snipped parsley
2 cans tiny shrimp
2 Tbsp flour
1 cup light cream
½ cup dry white wine
2 Tbsp cognac
salt & pepper
½ cup grated Swiss cheese

Sprinkle fillets with salt & pepper.

Sauté onions and mushrooms in butter until golden. Stir in parsley and shrimp, heat thoroughly. Place part of this mixture by teaspoonfuls on large end of each fillet. Roll up and place side by side in a shallow baking dish.

Into remaining onion mixture, stir flour, then cream, wine, cognac, and season with salt & pepper. Bring to a boil while stirring, then pour over filets. Sprinkle with cheese. Bake in a 400° oven for about 25 minutes, or until golden.

Bommy

Brandy Ice

4-1/2 cup vanilla ice cream
1 oz. Kahlua
3 oz. brandy
1 oz. cream de cacao

Put all ingredients in a blender & whip at medium speed until smooth, but still thick. This amount should fill up a blender & provide 4 servings.

Bommy

Baked Cauliflower with Tomatoes

1 medium cauliflower
2 tomatoes, cut in wedges
1 cup thin cream sauce
3/4 cup grated sharp cheese
Bread crumbs
1/4 cup Parmesan cheese, grated
Nutmeg (optional)

Steam the cauliflower until done. Heat the cream sauce with the grated sharp cheese until blended. Sauté the bread crumbs in butter until brown and crisp.

Put the cauliflower in a casserole. Place the tomato wedges in slits around the cauliflower. Sprinkle with nutmeg, then cover with the cream sauce. Sprinkle with the bread crumbs and the Parmesan cheese.

Bake in a 375° oven about 20 minutes or until brown & bubbly.

Bommy

Carrots Bourguignon

12 carrots, peeled and quartered lengthwise
1 medium onion, chopped
4 Tbs butter
Seasoned flour
1 cup beef broth

Sauté onion in butter until yellow. Coat carrot strips with flour, add them to the onions and brown. Add broth, cover, and simmer 30 minutes or until carrots are soft.

Bommy