Yearly Archives: 2020

7 posts

Brown Sugar Cookies

1/2 cup shortening

2 cups brown sugar

2 eggs

1tsp vanilla extract

1/2 cup milk

1 teaspoon baking soda

1/2 teaspoon salt

3 cups flour

1/2 cup chopped dates

1/2 cup chopped walnuts (optional)

Mix the lard/shortening, brown sugar, eggs, milk, baking soda, and salt together . Add flour and stir until combined add dates and walnuts. Chill 1/2 hour. Drop rounded teaspoons of dough on greased cookie sheet. Bake 10 minutes at 350 degrees, or until light browned.

Pork Rolls

Thin slices of pork, salted. (beef can be substituted here)

Filling:

1 lb of ground pork (traditionally pork fat is used so a high fat grind is best)

Parsley a large amount. (Spinach can be used as well)

3 cloves garlic, finely chopped

Salt, Pepper

Combine ingredients to ground pork and then spread onto thin pork slices. Roll pork slices, seal with tooth pick and fry until done.

Broccoli Casserole

2 packs of frozen chopped broccoli or 2 bunches of fresh broccoli chopped, cooked and drained.

1 cup mayonaise

1 cup sharp cheddar cheese

1/2 cup melted butter

1 can golden mushroom soup

2 eggs, well beaten

1 medium onion finely chopped

1 cup breadcrumbs mixed with 1 tbsp of poultry seasoning

Combine soup, mayonnaise, eggs, onion, and add to cooked broccoli. Pour into 9 x 13 baking dish. Top with the cheese. Combine melted butter with seasoned bread crumbs and put on top of the cheese.

Bake for 30 minutes at 325 degrees.

Pasta with Pesto and Sausage

For the pesto: ( Inspired by Marcella Hazan )

In a food processor add 2 cups tightly packed fresh Basil leaves

1/2 cup Extra Virgin Olive Oil

3 tbls of Blanched Almonds ( Pine Nuts are traditional)

2 roasted garlic cloves (raw garlic is traditional)

1/3 cup Parmigiano-Reggiano

3 tbls of butter softened to room temp.

Salt ( optional as the cheese is salty)

Blend until mixture resembles smooth paste.

This can be made ahead of time and stored in the refrigerator, however it must be a room temperature when added to the pasta.

For the pasta:

Sautee one Italian ( I prefer sweet) sausage for each person, casing removed and crumbled until browned. Add cooked pasta and combine. Add pesto and combine. Serve immediately.

The Quality of the Man

On September 2, 2020 we lost a very special man. Harold Chapman or “the Chairman” as I used to call him had been in declining health for some time but because of Covid many of us did not find out about his passing until recently.

When I joined the “Y” Harold made me feel welcome in a new place where he had been a member for a very long time. He had no reason to befriend me, we were separated by almost 30 years in age yet it was the quality of the man that he could speak as easily to someone years his junior as he could to his peers. That fact, and his ability to speak fluently on a multitude of subjects, continued to amaze me as the years passed. 

Harold Chapman was my friend. I didn’t know him as well as some, and perhaps better than others, but it was the quality of the man that made you feel that your relationship with him was special and unique. Harold was a true gentleman and will be missed by all, especially his “Y” family.

Bar-B Barn Sauce

The Bar-B-Barn is a legendary Rib Joint in Montreal. This my take on their Sauce.

I Cup Brown Sugar

1/2 cup Apple Sauce

1/2 cup ketchup

3 Tsp Lemon Juice

1/4 Tsp Salt ( or smoked salt )

1/4 Tsp Pepper

1/4 Tsp Garlic powder

1/4 Tsp Onion Powder

1/4 Tsp Cinnamon

1/4 Tsp Liquid Smoke

Combine all ingredients in saucepan and heat until combined and brown sugar dissolved stirring frequently. Let cool and refrigerate. Use on spare ribs.

Curry Wurst Sauce


1 tbsp vegetable oil
1 Red onion, diced
2 cloves garlic, minced

1 tbsp tomato paste
2 tbsp yellow curry powder + more for dusting
1 cup organic ketchup

1/2 cup apple sauce
3 tbsp apple cider vinegar
1/2 cup dark brown sugar
2 tsp Worcestershire sauce

1 tbsp Balsamic vinegar
2 tsp paprika
2 tsp salt
1 tsp mustard powder 

INSTRUCTIONS

  1. In a deep sauce pan heat the vegetable oil over medium heat and saute the diced onion for 4-5 minutes until soft and translucent.
  2. Lower the heat to medium-low, add the garlic and curry powder, stir and cook for another minute.
  3. Add the ketchup, stir and cook until it is heated through and gently simmers. Use a splatter guard to minimize mess from the simmering sauce.
  4. Add the apple sauce, vinegar, brown sugar, Worcestershire sauce, balsamic,salt, paprika and mustard. Mix well and cook for a few more minutes until the sauce thickens.
  5. Remove from heat and use an immersion blender to blend all the ingredients. Alternatively transfer to a blender. The curry ketchup should be quite thick.