Besciamella

Mario Batali's Besciamella

skill level Easy

time 1-30min

servings 12

Contributed by : Mario Batali

Use this classic Italian sauce as the base for a wide range of other dishes

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• 5 tablespoons Unsalted Butter
• 1/4 cup Flour
• 3 cups Whole Milk
• 2 teaspoons Kosher Salt
• Nutmeg

ingredients 5 tablespoons Unsalted Butter

instructions Heat butter in medium sauce pan until melted.

ingredients 1/4 cup Flour

instructions Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6-7 minutes.

ingredients 3 cups Whole Milk

instructions Heat the milk in a separate pan until it's just about to boil. Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil and cook for 30 seconds.

ingredients 2 teaspoons Kosher Salt
Nutmeg

instructions Remove from heat and season with salt and nutmeg.

Jalapeno Pepper Salsa

Jalapeño Pepper Salsa
Ingredients
o    6 lbs chopped peeled cored tomatoes
o    3 cups chopped jalapeno peppers
o    1 ½  cup chopped onions
o    6 cloves garlic, minced
o    2 tablespoons minced cilantro
o    2 teaspoons oregano
o    1 1/2 teaspoons salt
o    1/2 teaspoon cumin
o    1 cup cider vinegar
Directions
1.    Combine all ingredients in large saucepot.
2.    Bring mixture to a boil.
3.    Reduce heat.
4.    Simmer for 10 minutes.
5.    Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
6.    Adjust 2-piece caps.
7.    Process for 45 minutes in boiling-water canner.

For more kick, ½ the jalapenos and add 2 habaneros

Replacing Cardamom

How to Replace Cardamom
By Elisabeth Natter, eHow Contributor
Cardamom pods naturally keep the spice fresh.
Cardamom is not the most common spice in the kitchen . If it is missing from your pantry when you are trying a recipe that calls for this flavorful spice, you might wonder if the dish will taste as good if you simply leave it out. Substituting another spice can be the answer to completing your dish. David Joachim, author of "The Food Substitutions Bible," suggests using similarly "warm" spices as a substitution. Although the finished product won't be exactly the same as if you used real cardamom, it still will succeed overall. Add this to my Recipe Box.
Instructions
1.    Create a substitute
o    1
Measure 1 part cinnamon into a small bowl. You will mix two spices together in a 1-to-1 ratio, so adjust your measurement accordingly. For 2 tsp. cardamom substitute, use 1 tsp. cinnamon.
o    2
The second ingredient in the substitution blend can be one of three spices. Add 1 part nutmeg, cloves or allspice to the bowl. Allspice gets its name from a flavor that blends cinnamon, nutmeg, cloves and black pepper into one spice.
o   
o    3
Mix the spices well. Measure and use the blend in place of cardamom. Place the unused substitute in an airtight container for storage.
Tips & Warnings
•    Most recipes calling for cardamom are referring to the green variety, which once was the third-most-expensive spice in the world before its production widened. It is highly aromatic with a slightly sweet, floral and spicy flavor. It is used in dishes in India, the Middle East, Africa and Scandinavia. Black cardamom is a wild variety of the spice and is sometimes called "fake" cardamom. Cooks in African and Middle Eastern countries use it for its smoky, earthy flavor.

Hot Chili Oil

    Hot Chile Oil

½ cup peanut or vegetable oil
3 T crushed red-pepper flakes

Heat oil in a wok or small skillet until hot but not smoking.  Carefully add pepper flakes and remove from heat.  Let stand until completely cool.  Transfer to a glass jar; store, covered in a cool place, up to 2 days.  If you like you can strain it at this time, reserving oil and flakes separately, up to 5 days.

Honey Butter

Difficulty: Easy Prep Time: 5 minutes Yield: 2 to 4 servings

1 stick butter, softened 1/3 to 1/2 cup honey Shredded orange zest Mixed nuts Mix a stick of butter with honey in a medium sized bowl. Add orange zest and mixed nuts, to taste. Mix again and serve.

Herb Dumplings with Baby Spinach

Herb Dumplings with Baby Spinach

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INGREDIENTS:

1 cup flour
1-1/2 Tablespoons minced fresh herbs
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons shortening
1/2 cup milk or soy milk
6 cups vegetable broth
4 cups fresh baby spinach

TO PREPARE:

Combine the flour, herbs, baking powder and salt in a bowl and mix well.  Cut in the shortening until crumbly.  Add the milk and stir with a wooden spoon until mixed.  Place the dough on a lightly floured surface.  Knead for 1 minute.  Pat the dough into a 1/2–inch-thick rectangle.  Cut into 32 pieces.

Bring the broth to a simmer in a stockpot.  Add the dough pieces.  Cook, covered, for 10 to 13 minutes; do not remove the lid until the dumplings are cooked through.  Fold in the spinach with a heatproof rubber spatula.  Cook for 1 to 2 minutes.  Serve immediately.

Note: You can use any of your favorite fresh herbs for the dumplings.  This is a light, healthy, and satisfying dish.

SERVES:  4

Grandpa's cheese

Grandpa’s Cheese

1 qt. Milk

12 – 15 eggs lightly whipped

salt and pepper

either celery or caraway seed

Stirring constantly, bring milk to boil before adding eggs.  When mixture begins to thicken – separate – pour into corner of a pillow case and hang until it stops dripping and has jelled.  Refrigerate for a couple of days.