Pisto Manchego (Spanish vegetable stew)

2 tomatoes peeled and grated (i used canned diced tomatoes and drained excess juice)
2 zucchinis peeled and diced
1 large onion peeled and diced
2 red peppers diced
1 green pepper diced
4 cloves of garlic
1/4 cup of olive
I also added 1 Spanish sausage diced (Chorizo)

Saute onion in olive oil translucent but not brown
add other ingredients gradually cook for 30-40 minutes on low
delicious a great success at work for pot luck!

Adapted from epicurious.com

Bittersweet chocolate souffle with earl grey sauce

Sauce

• 6 large egg yolks
• 2 tablespoons plus 1/2 cup sugar
• 1 1/2 cups whole milk
• 1/2 cup whipping cream
• 1 tablespoon Earl Grey tea leaves (from 3 tea bags)

Soufflé

• 1/3 cup whole milk
• 8 tablespoons sugar
• 2 1/2 ounces unsweetened chocolate, chopped
• 2 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 2 large egg yolks

• 5 large egg whites
  

  For sauce:
  Whisk egg yolks and 2 tablespoons sugar in medium bowl to blend well. Combine milk, cream, tea leaves, and remaining 1/2 cup sugar in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolk mixture; return to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on spoon when finger is drawn across, about 8 minutes (do not boil). Immediately strain sauce into small bowl. Refrigerate uncovered until cold, at least 4 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

  For soufflé:
  Preheat oven to 375°F. Generously butter 6-cup soufflé dish; coat dish with sugar. Combine milk and 5 tablespoons sugar in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and milk comes to simmer. Remove from heat; add both chocolates and stir until melted and smooth. Whisk in egg yolks.

  Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into warm chocolate mixture in 3 additions. Transfer mixture to prepared dish.

  Bake soufflé until just set in center and top is puffed and cracked all over, about 32 minutes. Serve soufflé immediately with custard sauce.

  
  Read More http://www.epicurious.com/recipes/food/views/Bittersweet-Chocolate-Souffle-with-Earl-Grey-Custard-Sauce-107714#ixzz1i1w3YZLN
  

Grandams MOST WONDERFUL CHRISTMAS BUTTER/SUGAR COOKIES

preheat oven 370 F. for 8 mins.

4 ½ cups sifted flour

1 cup butter (8 ozs.)

1 ½ cups sugar

2 eggs

2 tsp. each ---- vanilla, baking powder

1 tsp. salt

2 Tbs. cream or top of milk


Let butter soften at room temperature

Cream until light and fluffy

Gradually add sugar, slightly beaten eggs, cream and vanilla

Sift together 3 cups flour, baking powder and salt

Add gradually to butter mixture

Add half remaining flour and then enough make dough stiff enough for rolling

Chill thoroughly

On lightly floured board roll out to 1/8 inch thick and cut into fancy shapes

Bake on ungreased cookie sheets

VIENNESE CRESCENTS
Barbara Hozik- Madrid 1980’s



1 Cup Butter
¼ Cup Sugar
2 Cups Flour
1 Cup Ground Almonds
1 Tsp. Vanilla

Cream butter, add sugar and then everything else.
Shape crescents with fingers (make a ball, roll to shape- aprox. 2” long).
Roll in XXX sugar.

Bake in a preheated 300° oven for 35 mins.
Let cool.
Roll in XXX again.

Beef stew

two lbs of beef tips
about six potatoes
3 carrots
7 baby carrots
2 big onions
1 box of beef stock
2 cloves of garlic
splash of wine
salt
pepper

brown beef in big cast iron pot for about 5 minutes
add veggies gradually
add stock and water
cover for 2-3 hours