Stephen Fries Online

Hello and welcome to Stephen Fries Online!

Food is my passion and sharing my passion with you is the focus of my website.  I look forward to sharing my food experiences with you and hope you'll do the same with me! Look around at your leisure and check out my blog...you're sure to find something delicious!  And, as always, contact me here with all of your questions!

Recipes of the Month

Linguine alle Vongole (Linguine with Clam Sauce)

Lidia Bastianich

Source:
In Mother's Kitchen: Celebrated Women Chefs Share Beloved Family Recipes.  By: Ann Cooper and Lisa Holmes   Rizzoli International Publications.

3 1/2 pounds fresh clams, cleaned
6 tablespoons olive oil
3 cloves garlic, minced
1/2 cup dry white wine
freshly ground pepper to taste
1/4 cup fresh Italian parsley, cleaned and minced
1 pound linguine
crushed red pepper to taste

Shuck the clams, reserving the liquid. Make sure the meat has no shells, and if desired, mince.  Drain the clam juice through cheesecloth or very fine strainer to remove grit.

In large skillet, heat the oil and saute the garlic.  Add clam juice, wine, and pepper.  Bring to a boil and cook on high heat for four minutes.  Add parsley and clams and boil for 2 more minutes.

In the menatime, cook linguine in salted boiling water until al dente (9-12 minutes, depending on brand)  Drain, toss in clams, sprinkle with crushed red pepper and serve.
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Source:   Heirloom Cooking With the Brass Sisters
Marilynn Brass & Sheila Brass
Blackdog & Leventhal Publishers

The sisters found this recipe on an index card from the midwest and is from the 1950s.


2 pounds butternut squash, peeled and cut into 1-inch cubes
4 tablespoons butter, softened
2/3 cup firmly packed brown sugar
1- 20 ounce can pineapple chunks, drained
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 teaspoon dried ginger
1/2 cup toasted walnuts, coarsely chopped

Set oven rack in middle. Preheat to 425 degrees. Line a 17 inch by 1 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray. Place squash in large bowl.

Melt butter in saucepan over medium heat.  Add brown sugar and stir with a wooden spoon until combined.  Add pineapple, salt, pepper and ginger. Bring to a boiu, reduce heat to medium, and cook until mixture is syrupy, about 15 minutes.

Pour pineapple mixture over squash and toss to coat.  Spread squash on prepared pan. Bake 20 minutes, shaking pan aft er 10 minutes for even cooking, until squash is soft when pierced with a small knife. Sprinkle with walnuts and serve immediately.

Makes 6 servings

Heirloom Baking

The sisters found this recipe typed and pasted at the end of the cookie chapter in a well-worn 1928 copy of The Rumford Complete Cookbook by Lily Haxworth Wallace.

1 cup sugar
1/2 cup butter, melted
1 egg
1 cup quick cooking oats
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup mini chocolate chips
1/2 cup finely chopped pecans or other nuts

Set oven rack in middle position. Preheat to 350 degrees. Cover a 14 inch by  16 inch baking sheet with foil, shiny side up. Coat foil with vegetable spray or use silicone liner.

Combine sugar and butter in bowl of standing mixer fitted with paddle attachment. Beat in egg and vanilla.  Add oats, flour, salt, and baking powder and mix well. Fold in chocolate chips and pecans.

Drop by teaspoons onto baking sheet at least 1 1/2 -2 inches apart. Bake 13 minutes or until edges are lightly browned. Place baking sheet on rack to cool. (Do not remove cookies from baking sheet until they are completely cool.) Store cookies between sheets of parchment paper or wax paper in covered tin.
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For vegetable soup:

    * 3 tablespoons butter
    * 2 carrots, chopped
    * 2 celery stalks, chopped
    * 1 onion, chopped
    * 3 tablespoons all-purpose flour
    * 1 tablespoon tomato paste
    * 32 ounces vegetable broth
    * 1 (14.5-ounce) can diced tomatoes
    * 1 large white potato, cubed
    * 1/2 (10-ounce) box frozen corn
    * 1/2 (10-ounce) box frozen peas
    * 5 ounces fresh green beans, cut into bite size pieces
    * 2 tablespoons freshly chopped parsley leaves

For the pork chops:

    * Peanut oil, to fry
    * 1 1/2 cups all-purpose flour
    * 1 tablespoon seasoning salt
    * 1 teaspoon ground black pepper
    * 4 (1-inch thick) bone-in center cut pork chops

Directions

In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.

Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. In a large casserole dish, mix together flour, and season with salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.

Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.


http://www.foodnetwork.com/recipes/neelys/grandma-neelys-fried-pork-chop-vegetable-soup-recipe/index.html
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1  9-inch refrigerated pie crust, divided into 12 equal pieces
8 ounces Brie cheese
Cooking Spray
8 sirloin steaks (about 5 ounces each)
salt and freshly ground black pepper
1 cup heavy cream
2 tablespoons cognac or apricot nectar
2 ripe pears, cored and diced
2 tablespoons minced white or red onion
2 tablespoons currants
1 tablespoon sherry vinegar

Preheat oven to 375 degrees
Shape each pie crust piece into a ball and press into a 12-cup mini muffin pan, allowing crust to come up the sides about halfway.  Spoon an equal amount of Brie into each tart shell.  Bake for 12-15 minutes, until the Brie melts and crust is golden brown.

Meantime, coat a stovetop grill pan or griddle with cooking spray and heat over medium-high heat.  Season steaks with salt and pepper. Grill for 5 minutes per side for medium-rare. Remove from pan and let stand for 5 minutes.

Combine cream and Cognac in a small saucepan and set over medium heat. Bring to a simmer, reduce heat to low, and simmer 5 minutes.

To make the relish, in a medium bowl, mix the pears, onions, currants, and sherry vinegar. Season with salt and pepper.

Spoon relish over tartlets just before serving.  Serve 4 of the steaks with all of the cream sauce spooned over the tops and all of the tartlets.  (Reserve the remaining 4 steaks for the kebabs)

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Source: Endangered Recipes: Too Good to be Forgotten
By: Lari Robling
Stewart Tabori & Chang Publishers

The dressing was created in San Francisco in the early 1900's to honor an actor in a play called The Green Goddess.


1 cup parsley, washed, dried, most of the stems removed
1 clove garlic, crushed
1 scallion, cut into 1 inch pieces
3 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1 teaspoon anchovy paste (more if desired)
1 cup mayonaise
1 cup sour cream

In a food processor or blender, combine parsley, garlic, scallion,vinegar, mustard, and anchovy paste until vegetables are minced.  Add mayonaise and sour cream and blend well.  Refrigerate for several days or overnight to develop flavors.  Use within 5-7 days.


 

Cookbook of The Month

 Eat What You Love, Love What You Eat

by: Dr. Michelle May

Dr. May's Book will help you: 

Break the “Eat-Repent-Repeat” cycle of yo-yo dieting

Resolve mindless and emotional eating

Re-learn the use of natural cues of hunger and fullness to maintain a healthy relationship with food

Learn to exercise for a vibrant, healthy life instead of earning the right to eat

Use nutrition information as a tool, not a weapon

Learn to eat mindfully with both intention and attention

Cookbook of Last Month