Fish and Chips
Preheat oven to 225 degrees F,
4 large baking potatoes, cut into French fry strips
Beer Batter:
1 (12-ounce) bottle beer
2 cups all-purpose flour
1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
In a Deep Fryer, heat oil to 375 degrees F.
Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish.
Batter:
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.
Serve fish with French fries.
Weckworth Burger
The Famous Weckburger!
Recipe: Anne Rose
Everyone who knows us has a one time been treated to a “Weckburger”. This easy and timeless recipe is the family and friend favorite when it comes to hamburgers. These should always be grilled for the best flavor. Just handle them enough to mix the ingredients.
Ingredients:
1 lb lean ground beef ( we grind our own own from chuck roast)
1 egg
1/4 cup of coarse bread crumbs
pinch of salt and pepper
4 slices of your favorite cheese
Directions:
Combine all ingredients just until blended (don’t over mix)
Divide into four equal portions and make into patties. Grill for approximately 4 to 5 minutes on first side with grill lid open (if you close the lid they will cook to fast and dry out), turn over, add cheese immediately, close lid on grill and cook just until cheese melts. Remove from grill, let stand a couple of minutes and serve. Be careful not to over cook.
Tip: Make patties a little thicker in the middle, then indent with your thumb before cooking. This will help them cook evenly.
Lasagna Roll Ups
Lasagna Roll Ups
Try this great twist on lasagna with your favorite salad, and a glass of Chelan Valley Wine. Add prosciutto or your favorite meat combo for a meaty version.
Sauce:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
1 large egg, beaten to blend
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 1/2 cup shredded mozzarella
For the sauce:
Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Filling And Noodles
Preheat the oven to 450 degrees F.
Mix the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13 x 9 inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Pour remaining bechamel sauce over top of rolls. Randomly pour 1 1/2 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Hollandaise Sauce
Hollandaise Sauce
No.1
½ cup butter
2 or 3 egg yolks
1 tbl lemon juice
¼ tsp salt
½ cup boiling water
A few grains cayenne pepper
With a wooden spoon, rub the butter to a cream; add the yolks, one at a time. Beat well; add the lemon juice, salt and pepper. About 5 minutes before serving add the boiling water, and stir rapidly. Cook over water or in double boiler stirring constantly until it thickens.
No.2
¼ tsp crushed white pepper
¼ cup water
2 tbl vinegar
4 yolks of eggs
1 cup sweet butter
Salt
Boil vinegar, pepper and water until reduced to half its volume. To sweeten butter, place in bowl, cover with cold water, and wash, using a spoon. Divide butter into 3 parts; put 1 part in saucepan with yolks of eggs and lemon juice, place over boiling water, stir constantly with a wire whisk until butter is melted. Add second piece of butter and as it thickens, the third piece. Add the vinegar, pepper and water, cook 1 minute and add salt.
Old Fashioned Apple Pie
No.1
4 to 6 apples (1 qt)
½ cup sugar
1 or 2 tbl water
1 tbl butter
Flavor with cinnamon, nutmeg or lemon juice
Pare, core and slice apples. Line a pie plate with plain pastry, (see below). Sprinkle with bread crumbs. Lay in the apples, sprinkle with sugar, bits of butter and spices; slash and prick upper crust, cover and bake in hot oven 35 to 45 minutes at 425 F., until crust is brown and fruit is soft.
No.2
4 large apples, chopped
¼ lb almonds, chopped
¼ cup raisins, seeded
2 eggs, separated
1 lemon, juice and rind
¾ cup sugar
Beat yolks with sugar; add apples, almonds and raisins, fold in beaten whites. Cool. Line a pie plate with Muerbe Teig (see below). Place mixture on dough, dot with butter, and bake in moderate oven. Spread Meringue (see below), on top, brown slightly in oven.
Plain Pastry or Pie Dough
1 ½ cups flour (pastry)
½ tsp baking powder
½ tsp salt
1/3 to ½ cup shortening, butter or fat
¼ cup cold water
Stir flour, salt baking powder together; then mix, shape, roll and bake about 12 minutes at 450 F. or until browned.
Muerbe Teig for Pies or filled Torten
No.1
¼ cup butter
1 cup flour
1 tbl sugar
1 egg yolk
Cream butter and sugar; add egg, a little salt, and flour. Pat and press the dough ¼ inch thick, into greased pan or spring form. Place in refrigerator overnight.
No.2
1 cup butter
3 cups flour
¼ cup sugar
2 egg yolks
1 lemon
¼ cup cold water
Beat eggs, add the water. Mix butter and flour. Combine the mixtures, adding grated rind, juice of lemon and sugar. Put in cool place to harden. Pat into form ¼ inch thick.
Meringue for Pies
Add 2 tbl sugar for every stiffly beaten egg white. Spread Meringue over top and bake a few minutes to a delicate brown, or bake 15 minutes at 300 F to avoid “dew drops”.
George’s Grilled Salmon
Grilled Salmon
This great salmon recipe brings the perfect tastes for summer grilling. Flavor combinations are right in balance. For less calories just use margarine instead of butter. If you really like ginger you can add more to taste. Great with grilled corn on the cob, green salad or coleslaw. Always a crowd favorite!!
Ingredients:
¼ cup butter
2 tbls. Chopped ginger root
1 clove garlic
¼ cup lime juice
1 tbls. Dijon mustard
1 tea. Sesame oil
1 tbls. Brown sugar
pinch cayenne
Toasted sesame seeds.
Combine ingredients except sesame seeds. Baste on salmon. Place on foil, bast as cooking on grill at low heat, approximately 20 minutes. When cooked put on remaining sauce. Garnish with sesame seeds. Be careful not to overcook salmon.
Shepherds Pie
Shepherd’s Pie
Serves 6 to 8
| Filling | |
| 2 | tablespoons unsalted butter |
| 1 | large onion , chopped fine |
| 2 | medium carrots , peeled and chopped fine |
| 2 | pounds 85 percent lean ground beef |
| Table salt and ground black pepper | |
| 5 | tablespoons all-purpose flour |
| 1 | tablespoon tomato paste |
| 1/4 | cup heavy cream |
| 1 3/4 | cups low-sodium chicken broth |
| 3/4 | cup beer (mild or non alcoholic) |
| 2 | tablespoons soy sauce |
| 2 | teaspoons minced fresh thyme leaves |
| 1 | cup frozen peas |
| Topping | |
| 2 1/2 | pounds russet potatoes . peeled and cut into 2-inch pieces |
| Table salt | |
| 2 | tablespoons unsalted butter , melted |
| 1/3 | cup heavy cream , warmed |
| Ground black pepper | |
| 1 | large egg , beaten |
1. For the filling: Heat butter in large skillet over medium-high heat until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.
2. Add cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings, and transfer to broilersafe 2-quart casserole dish.
3. For the topping: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.
4. Spread potatoes over filling, using spatula to smooth top (see photo). Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.