Popcorn - No microwave required

The essential steel bowl.

Old Fashioned Popcorn

1/4 Cup popcorn
1 Teaspoon salt
2 Tablespoons neutral Oil

Place all in bowl. Cover tightly with foil and poke with several
holes. Place on a Med-High Burner and shake until popping slows or
stops. About 5 min.

Uncover, cool.

Enjoy.
J.Jones

Bread Pudding Formula

2-2-1-1 Bread Pudding Formula

Custard:
2 eggs
2 cups milk
1 cup sugar
1 tablespoon butter (melted)
Bread (depending on size of cooking vessel) cut or torn into chunks

Optional Flavoring:
Vanilla, Brandy, Bourbon, Espresso
Cinnamon, nutmeg, cardamom

Optional Textures:
Raisins, diced apples, pineapple,
Chopped Nuts such as Walnut, pecan, walnut, pistachio

1. Fill cooking vessel (a good option is an 11x7x2 glass Pyrex) with Bread. Sprinkle on the Optional Textures and toss together.
2. Make the custard: mix Eggs, Milk and sugar and Optional Flavorings together, then poor over the Bread. Press down on the bread so to soak up the custard. Let rest while your oven heats up to 350 degrees.
3. Cook for 50-60 minutes or until a knife comes out clean.

RUM SAUCE
1/4 c. butter
1/2 c. sugar
2 tbsp. Rum or Bourbon or Vanilla

Mix sugar and rum together in sauce pan. Cook until slightly reduced. Serve warm over bread pudding.

Make some pasta...it's easy

orec·chi·et·te
Pronunciation:
\o-?ra-ke-'e-ta\
Function: noun
Etymology: Italian, plural of orecchietta, diminutive of orecchia meaning ear, from Latin auricula

Fresh Semolina Orecchiette Gourmet | January 2007

Makes about 1 1/2 pounds

ingredients
2 cups semolina (sometimes called semolina flour)
2 cups unbleached all-purpose flour
1 cup lukewarm water
preparation

Stir together semolina, flour, and a pinch of salt in a large bowl and make a well in center. Add lukewarm water to well and, using a fork, gradually stir in enough flour, pulling in flour closest to water, until a dough forms (some of flour mixture will not be incorporated). Transfer dough to a work surface.

Sift remaining flour mixture in bowl through a medium-mesh sieve into another bowl, discarding any hard clumps.

Knead dough, incorporating some of flour mixture as dough becomes sticky, until smooth and elastic, about 8 minutes.

Divide dough into 8 pieces, then wrap each piece separately in plastic wrap and let stand at room temperature 1 hour.

Line 2 large trays with dry clean kitchen towels (not terry cloth) and dust your hands with some remaining flour mixture. Remove plastic wrap from 1 piece of dough and roll dough on work surface to create a 1/2-inch-thick rope (2 to 3 feet long). Cut into 1/3-inch pieces with a sharp knife, separating pieces as cut so they do not touch. Lightly toss cut pieces with some remaining flour mixture.

Put 1 piece of dough, a cut side down, on work surface (if necessary, reform round shape; keep remaining pieces covered with a clean kitchen towel). Dust your thumb with some flour mixture and press down on dough, pushing away from you and twisting thumb slightly to form an indented curled shape (like an ear). Transfer to a lined tray. Make more orecchiette with remaining cut pieces in same manner, transferring to lined tray. Repeat rolling, cutting, and forming with remaining 7 pieces of dough in same manner, transferring to trays.

Cooks' note:
• Orecchiette can be made 2 days ahead and chilled on kitchen-towel-lined trays, wrapped with plastic wrap.

epicurious.com

Enjoy.
J.Jones

5-minute pizza sauce

Tomato Sauce from one of the most beautiful websites on food there is.

Five Minute Tomato Sauce

I'm very particular about the tomatoes I use in this sauce. Look for canned crushed tomatoes, some cans you will come across will say "with added puree" - this is also fine. I avoid diced tomatoes, pass on pureed, and skip whole tomatoes as well. Avoid the crushed tomatoes with added herbs, seasonings, etc. You want pure crushed tomatoes if possible. I also look for organic crushed tomatoes which can be tricky, I often come across the Muir Glen brand, it has added basil in it - that one is actually fine. The San Marzano crushed tomatoes are great as well. Any leftover sauce keeps well in the refrigerator for three or four days.

1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon

Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.

Makes about a quart of tomato sauce.

101cookbooks

Enjoy.
J.Jones

Osso Bucco style

Beef short ribs, pollenta & roasted assparagus

Grilled pizza

Nutela, candied almond & marshmallow.

See Jacque Pepin debones a chicken...in about 30 seconds.

Click on picture to see video.