Grandmom's Christmas Eve Beans, aka Fagioli All'uccelletto, Tuscan Beans

Ingredients:

1 pound dried white beans, Great Northern

3 garlic cloves, minced

1/2 cup olive oil

1 leek, sliced thin

1-pound can diced tomatoes including juices

2 tbs chopped fresh sage or 2 tsp dried

Preparation:

In a large saucepan soak beans in enough cold water to cover by 2 inches at least 8 hours or overnight. Drain beans in a colander and return to saucepan with cold water to cover by 2 inches. Simmer beans, covered, until tender, about 45 minutes to 1 hour. Reserve 1 cup cooking liquid and drain beans in colander. In a heavy kettle cook garlic in oil over moderate heat, stirring until softened. Add reserved cooking liquid, beans, tomatoes with juice, sage, and salt and pepper to taste and simmer mixture, stirring occasionally, until thickened, about 25 minutes.

English Scones (Dad’s Christmas morning scones)

 

Chocolate chips

8 oz. (1-3/4 cups) all-purpose flour

2 tsp baking powder

½ tsp kosher salt

1 tbs sugar

4 oz (8 tbs) cold unsalted butter, cut into 1/3 inch cubes

¾ cup buttermilk

2 tbs turbinado sugar and cinnamon

 

Heat the oven to 400 degrees.  Combine the flour, baking powder, salt and sugar in an electric mixer.  Add the butter and mix just until coated with flour.  The butter chunks should remain fairly large – no less than half their original size.  Add chips.  With the mixer set on a slow speed, add 2/3 cup of the buttermilk and mix until just absorbed.  Stop mixing when the dough begins to pull away from the sides of the bowl. 

 

Scrape the dough from the bowl and shape it into a ball.  With well-floured fingers, pat the dough into a 7-inch diameter disk.  Cut the disk into quarters and then again into eighths.  Set the scones on a baking sheet line with kitchen parchment and brush the tops with the remaining buttermilk.  Sprinkle with turbinado sugar and cinnamon and bake until well browned, about 15 to 20 minutes. 

Irish Soda Bread

Recipe from The Society for the Preservation of Irish Soda Bread!
http://www.sodabread.info/menu/

Brown Bread  (reminder: 4oz by weight is a dry "cup")

• 3 cups (12 oz) of wheat flour
• 1 cup (4 oz) of white flour (do not use self-rising as it already contains baking powder and salt)
• 14 ounces of buttermilk (pour in a bit at a time until the dough is moist)
• 1 teaspoon of salt
• 1 1/2 teaspoon of bicarbonate of soda.

2 ounces of butter if you want to deviate a bit.

Method:

1. Preheat the oven to 425 F. degrees.  Lightly grease and flour a cake pan.  In a large bowl sieve and combine all the dry ingredients. Rub in the butter until the flour is crumbly.
2. Add the buttermilk to form a sticky dough.  Place on floured surface and lightly knead (too much allows the gas to escape)
3. Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
4. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot).  Remove cover and bake for an additional 15 minutes.
5. The bottom of the bread will have a hollow sound when tapped to show it is done.
6. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
7. Let cool and you are ready to have a buttered slice with a nice cup of tea or coffee.

White Soda Bread (reminder: 4oz by weight is a dry "cup")

• 4 cups (16 oz) of all purpose flour.
• 1 Teaspoon baking soda
• 1 Teaspoon salt
• 14 oz of buttermilk

Method:

1. Preheat the oven to 425 F. degrees.  Lightly crease and flour a cake pan.
2. In a large bowl sieve and combine all the dry ingredients.
3. Add the buttermilk to form a sticky dough.  Place on floured surface and lightly knead (too much allows the gas to escape)
4. Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
5. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot).  Remove cover and bake for an additional 15 minutes.
6. The bottom of the bread will have a hollow sound when tapped so show it is done.
7. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

Papaya, Jicama, and Avocado Salad

From "The Best of Martha Stewart, What to Have for Dinner"

Ingredients:
1/4 cup fresh lime juice
2 tbsp olive oil
1 tsp salt
1/8 tsp freshly ground pepper
1 ripe papaya (about 1 1/2 lbs), peeled, seeded, and cut into 1/2-inch dice
1 jicama (about 1 lb), skinned and cut into 1/2-inch dice
1 avocado, ripe but firm
1/4 cup cilantro leaves, coarsely chopped

1. In a small bowl, whisk together lime juice, olive oil, salt, and pepper; set aside.
2. In a medium bowl, combine the papaya and jicama. Cut avocado in half and remove the pit and skin and discard. Cut avocado flesh into 1/2-inch cubes and add to papaya and jicama. Add the lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning, and toss again.

Christmas Eve Marinated Cheese with Rosemary

From Jose Andres.

3 garlic cloves
1 pound Idiazabal cheese cut into 1 inch cubes (or any hard cheese - mahon, machego, drunken goat)
1 Tbs black peppercorns
1 bay leaf
3 sprigs rosemary
1 sprig thyme
1.5 cups spanish olive oil

Split open the garlic using the flat side of a knife. Combine everything, coating cheese thoroughly. Leave out covered at room temp.

Barbecue Pork

2 whole pork tenderloins
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon brown sugar
1 tablespoon honey
1/2 teaspoon ground cinnamon
1 clove garlic crushed
1 green onion cut in half

Combine soy sauce, wine, sugar, honey, cinnamon, garlic and onion in large bowl.  Add pork, turning tenderloins to coat completely.  Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occasionally.

Bake in preheated 350 degree oven until done, about 45 minutes.  Turn and baste frequently during baking.

Remove pork from oven.  Cool.  Cut into diagonal slices.  Garnish with green onion curls. 

Larry's Amazingly Perfect Salad Dressing

1 T vinegar
1 t mustard
3 T EVOO
1 t sugar or maple syrup or honey
oregano, thyme, garlic powder
(always one part vinegar to 3 parts EVOO)

Mix all ingredients except oil; then whisk in oil to emulsify.