CARONDELET KITCHEN - Recipes

Spiced and Herbed Quinoa with Green Onions

3/30/2024

Carondelet Kitchen Spiced and Herbed Quinoa with Green Onions
By Carondelet Kitchen

YIELD:
4-6 Servings
TIME:
1 hour

A lovely vegan recipe with a lot of flavor.

INGREDIENTS

1 cup quinoa
2 cups chicken stock
½ cup roasted red peppers
½ cup tomato, diced
2 tbsp red onion, diced
2 green onions, thinly sliced
2 tbsp chopped cilantro
1 tspn chopped jalapeno
3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice

PREPARATION

Step 1
Combine the quinoa and stock in a small pot and bring to a boil. Reduce the heat to simmer and cover. Cook for 10 to 15 minutes or until the liquid has been absorbed. Let cool completely.

Step 2
In a large bowl, combine the cooled quinoa with the remaining ingredients. Toss to mix thoroughly. Serve chilled.

Carondelet Kitchen Salisbury Steak

12/18/2023

Carondelet Kitchen Salisbury Steak
By Carondelet Kitchen inspired by Eric Kim of the New York Times

YIELD:
4-6 Servings
TIME:
35 minutes

In the United States today, most people might know Salisbury steak as a TV dinner. When made from scratch with just the right mix of Worcestershire sauce, ketchup and brown sugar, the tender beef patties smothered in gravy are a hearty, soul-warming staple. The original dish was named after Dr. James Henry Salisbury, who famously recommended eating it for health reasons.

INGREDIENTS

FOR THE STEAKS

1 medium yellow onion
3 tablespoons Worcestershire sauce
3 tablespoons ketchup
1 teaspoon packed dark brown sugar
1 large egg
Salt and black pepper
1 pound ground round
½ cup panko bread crumbs
Olive oil, for searing

FOR THE GRAVY

We always use leftover Mushroom Bourguignon. The recipe makes so much, and the leftovers are amazing as a gravy for this dish.

PREPARATION

Step 1
Prepare the steaks: Grate about a quarter of the onion into a medium bowl (you should have about ¼ cup of pulp). Set aside the remaining onion for the gravy. Add the Worcestershire sauce, ketchup, brown sugar and egg; season generously with salt and pepper and whisk to combine. Add the ground beef and panko, and with a spoon or fork, gently stir the mixture to combine without overmixing. Form into 8 small, oval-shaped patties about 1 inch thick, place on a plate and into the freezer for 5 to 10 minutes to firm up.

Step 2
Cook the steaks: Heat a large skillet over medium and add enough olive oil to lightly coat the bottom. Remove the patties from the freezer, add them to the hot oil and cook until browned, 2 to 3 minutes per side. Transfer to a plate.

Step 3
Begin slowly reheating the Mushroom Bourguigon in a large skillet.

Step 4
Add the seared steaks to the Mushroom Bourguignon and reduce the heat to continue simmering, basting the steaks once or twice, until the sauce is thicker and reduced to your liking, 4 to 5 minutes. Serve immediately and sprinkle with chives, if you’d like.

Carondelet Kitchen Double Layer Pumpkin Pie

12/18/2023

Carondelet Kitchen Double Layer Pumpkin Pie
By Carondelet Kitchen

YIELD:
6-8 Servings
TIME:
1 hour

A family favorite Thanksgiving treat!

INGREDIENTS

FOR THE CRUST
We use a graham cracker pie crust from the grocery store. I’m sure you could make your own, but why?

FOR THE FILLING:
4 ounces of cream cheese, softened
1 tablespoon half-and-half
1 tablespoon white sugar
1 ½ cup thawed whipped topping (we use COOL WHIP brand)
1 cup of half-and-half
2 packages of JELL-O brand Vanilly Flavor Instant Pudding and Pie Filling
1 16 ounce can of pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

PREPARATION

Step 1
Mix the cream cheese, 1 tablespoon of half-and-half and white sugar in a large bowl with a wire whisk until smooth. Gently stir in the whipped topping. Spread evenly on the bottom of the graham cracker crust.

Step 2
Pour the 1 cup of half-and-half into a mixing bowl. Add the JELL-O pudding mix. Beat with a wire whisk until well blended. This will take about 2 or 3 minutes (The mixture will be thick!).

Step 3
Stir in the pumpkin and spices into the pudding mix and mix well with a wire whisk. Spread the mixture into the pie pan over the cream cheese layer. Refrigerate for at least three hours. Slice and serve!

Jalapeno pepper jelly

7/18/2023

Jalapeno Pepper Jelly
By Carondelet Kitchen

YIELD:
4-5 half pint jars

TIME:
About 2 hours

Homemade jalapeño pepper jelly with no added pectin! The jelly base comes from tart Granny Smith apples. The addition of a cranberries gives it a vibrant red color.

Tart green apples have more pectin than sweet apples, so use tart green apples for this recipe, earlier in the season the better. This is especially true if you are not also using cranberries, as cranberries have their own natural pectin as well.

Jalapeño jelly can be pretty "hot" if you have included a lot of the seeds in your cooking. The jelly is great served on crackers with cream cheese because the fat molecules in the cream cheese absorb the hot capsaicin of the jalapeños, reducing the heat, but leaving the flavor of the chiles.

INGREDIENTS
4 pounds of tart Granny Smith apples, unpeeled, chopped into big pieces, including the cores
6 jalapeño chili peppers, sliced in half lengthwise, the seeds and ribs removed from 3 of them (for mildly hot jelly. If you want a hotter jelly leave the seeds and ribs in all of them.)
1 red bell pepper, seeds and ribs removed, chopped
1 cup cranberries (optional but recommended, will help with color and with setting)
3 cups water
3 cups Apple Cider vinegar
5 cups sugar

Special Equipment:
8-quart Dutch Oven or equivalent large stainless steel pot
A digital thermometer
A large, fine-mesh sieve (or several layers of cheesecloth, or a muslin cloth jelly bag)
4 to 5 half-pint canning jars.

PREPARATION
Step 1:
Boil and mash the apples, jalapeños, bell pepper, and cranberries: Combine the apple pieces, apple cores (needed for their pectin content), jalapeños, bell pepper, cranberries (if using), water and vinegar in a large pot.

Bring to a boil and then reduce heat to medium-low, simmering for about 20 minutes, or until the apples, cranberries, and peppers are soft. Stir occasionally to make sure nothing is sticking to the bottom of the pan where it might burn.
Use a potato masher to mash up the apple pieces to the consistency of slightly runny apple sauce. If the mash is too thick, add more water.

Step 2:
Strain through a fine mesh sieve or cheesecloth:
Spoon the mash into a fine mesh sieve, muslin cloth, or a couple layers of cheesecloth, suspended over a large bowl. Leave to strain for several hours (even overnight).

If you want a clear jelly, do not squeeze or force through the mesh. Just let it drip. If you want a fuller flavor jelly and don't mind that the result won't be clear, you can force some of the pulp through the mesh. If you decide to force the pulp, we recommend running it thorough the sieve twice.

If your pulp is too thick, and nothing is coming out, you can add an extra 1/2 cup or cup of water to it. You want to end up with about 4 cups of juice.

Step 3:
Add sugar to juice, heat to dissolve:
Measure the juice, then pour into a large, wide, thick-bottomed pot. Add the sugar (7/8 a cup for each cup of juice). Heat gently, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan and burn.

Step 4:
Boil until setting point:
Bring to a boil. Cook for 25 to 30 minutes, using a spoon to skim off the surface scum.

Continue to boil until a digital thermometer shows that the temperature has reached 220-222°F (8-10°F above the boiling point at your altitude).

Additional time needed for cooking can be anywhere from 10 minutes to an hour or longer, depending on the amount of water, sugar, and apple pectin in the mix. You will notice the mixture thickening as you stir.

A thermometer reading isn't always the most reliable indicator of whether or not a jelly is done. Another way to test is put a half teaspoonful of the jelly on a chilled (in the freezer) plate. Allow the jelly to cool a few seconds, then push it with your fingertip. If it wrinkles up, it's ready.

Step 5:
Can in jars:

Pour jelly into sterilized jars* to within 1/4" from the top and seal. We usually use a water bath canning method.

Makes approx. 4=5 half-pint jars.

Serve with cream cheese on crackers.

Carondelet Kitchen Mountain cookies

2/16/2023

Carondelet Kitchen Mountain Cookies
By Carondelet Kitchen

YIELD: 72 cookies
TIME: 2 ½ hours

Big Guy and I enjoy going to farmers markets in St. Louis, but Soulard Farmers' Market has always been a favorite. Where else can you go and have a Bloody Mary at eight in the morning?

We have our usual pattern of walking through the market and looking at everything before deciding which produce we plan to buy that day. While I usually have a list, I often get inspired by the seasonal offerings.

As a reward for our shopping, we would end our trip at the bakery. It seems too many years ago we first tried a mountain cookie, but I have been hooked ever since that first bite.

INGREDIENTS

4 sticks of softened butter
2 cups of firmly packed brown sugar
1 cup of granulated sugar
4 eggs
2 teaspoons of Vanilla Extract
3 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of cinnamon
1 teaspoon of salt
6 cups of Quaker Oats (quick or old fashioned) uncooked
9 ounces of raisins
1 1/3 cup of chopped pecans
11 ½ ounces of Hershey’s Milk Chocolate chips

PREPARATION

Step 1 Preheat the oven to 350-degrees F.
Step 2 Using a stand mixer with a paddle, blend together butter and sugar until creamy.
Step 3 Add eggs and vanilla and mix well.
Step 4 Add combined flour, baking soda, cinnamon and salt and mix well.
Step 5 Mix in oats and raisins.
Step 6 Place the finished mixture into the refrigerator for about 15 minutes to cool the dough resulting in rounder, more perfect cookies.
Step 7 Drop rounded tablespoons onto an ungreased cookie sheet.
Step 8 Bake 10 to 12 minutes until golden brown.
Step 9 Cool for one minute on cookie sheet then remove to wire rack.

LESSONS LEARNED
We have standardized this recipe so that it utilizes an entire container of Quaker Oats, a whole box of raisins, a small bag of pecans, a whole bag of chocolate chips and a full pound of butter. How simple is that?

CK apple crumb pie

11/27/2022

Carondelet Kitchen Apple Crumb Pie
By Carondelet Kitchen inspired by Norma Russell

YIELD: 6-8 Servings
TIME: 1 hour

This pie was the Big Guy’s favorite growing up. I’ve updated and changed the recipe and it’s only gotten better over the years. Even my Mother-in-Law crowned this pie the best version. High praise indeed!

INGREDIENTS
FOR THE CRUST
1 Extra Serving Size Graham Cracker Crust
2 large egg yoks, slightly beaten

FOR THE FILLING:
8 cups sliced, cored, peeled, cooking apples
1 ½ tablespoons freshly squeezed lemon juice
2/3 cup sugar
1/3 cup light brown sugar firmly packed
¼ cup all-purpose flour
¼ teaspoon salt
¾ teaspoon cinnamon
¾ teaspoon nutmeg

FOR THE TOPPING:
2 cups flour
2/3 cup sugar
2/3 cup firmly packed light brown sugar
1 cup softened butter

PREPARATION
Step 1
Preheat the oven to 375-degrees F.

Step 2
Brush the bottom and side of the Graham Cracker pie crust evenly with the egg yolk mixture. Bake on a baking sheet until lightly browned (about 5 minutes)

Remove the crust from the oven and set aside.

Step 3
Reduce oven heat to 350-degrees F.
Combine sliced apples, lemon juice, 2/3 cup sugar, 1/3 cup brown sugar, ¼ cup flour, salt, cinnamon, and nutmeg. Mix well and spoon into the cooled crust.

Step 4
Mix the remaining flour, sugar, brown sugar and butter with fork until crumbly. Sprinkle Crumb mixture evenly over the apples. Bake on a baking sheet until Crumb is golden and the filling is bubbling (about an hour). Cool on a wire rack. Serve at room temperature.

LESSONS LEARNED
Omit the lemon juice if the apples are very tart.

ck rOASTED BUTTERNUT SQUASH RISOTTO

8/25/2022

Roasted Butternut Squash Risotto
By Carondelet Kitchen inspired by Long Night and Log Fires

YIELD:
2-4 Servings

TIME:
1 hour

The Big Guy walked through the back door triumphant. He was holding our first butternut squash from the Carondelet Garden. I know I could have held on to it for a little while, but I was too excited not to try and make something with it.

I love cooking like every night is date night, so I perused my pantry and found I had the ingredients for a butternut risotto. Just another typical weeknight in the Carondelet Kitchen whereby I spontaneously decided to cook a special meal. The recipe called for white wine, so the bonus to the evening was I was able to pair the remainder of it nicely with the risotto.

INGREDIENTS

1 pound butternut squash, peeled, deseeded, and diced
1½ teaspoon red pepper flakes
3 tablespoons olive oil
1 large yellow onion
1 tablespoon olive oil
¾ cup Arborio (risotto) rice
½ cup of white wine
1 12 ounce can of Swanson’s Chicken broth
½ cup parmesan cheese

PREPARATION

Step 1
Preheat oven to 450 degrees.

Step 2
Place your squash, already peeled, deseeded, and diced, in a bowl. Add olive oil, approximately 3 tablespoons, along with 1 ½ teaspoons of red pepper flakes. Mix well, then spread the mixture on a roasting sheet. Place in oven for 20 minutes.

Step 3
Put your can of chicken broth into a small pot and place on your stove top on low. You will want it to be warmed in time to be added to your rice mixture.

Step 4
Chop up your onions and place in a small Dutch oven with your remaining olive oil. Sauté the onions until they become soft, but not brown. Add the rice and stir for two minutes. Add the wine and continuing stirring until the liquid is reduced by half. At this time, add one ladle of chicken broth and continue stirring while the liquid is absorbed. Continue to add the chicken broth one ladle at time repeating the stirring and checking the absorption of the liquid.

Step 5
Once you have used your final ladle of broth and the liquid is absorbed, pull the Dutch oven off the heat, and add the parmesan cheese, salt, pepper, and the butternut squash. Stir the ingredients together and serve while hot.

LESSONS LEARNED
Use good white wine. You can enjoy the remainder of the bottle with your meal.

You can adjust the amount of red pepper flakes to your personal taste. The same is true for the salt and pepper.

Not your average no meat chili

7/17/2022

Not Your Average No-Meat Chili

By Carondelet Kitchen

YIELD:
12 Servings

TIME:
1 hour Prep | 3 hours Cooking

I would have these ingredients on hand, but you can change and alter them as needed. Also, I have listed my preferred products, but you can substitute to yours with no problem.

INGREDIENTS

4 yellow or sweet onions
2 red, yellow or orange bell peppers
1 bottle of hot sauce (homemade or store bought) or 2 seeded jalapeno peppers
1 package of McCormick’s
original chili seasoning mix
2 cans of Brooks chili mild beans
4 cans of Bush’s chili black beans
4 cans of Del Monte petite diced tomatoes with green chilies
6 cans of Red Gold tomato sauce
2 cups of brown sugar

PREPARATION

Step 1
Preheat your oven to 350 degrees. Prep your onions and bell peppers. You don’t have to be too fancy with your dicing as a rustic look works well with this chili.

Step 2:
Place the onions and hot sauce in a Dutch oven. If you also wish to add jalapenos, add them in now. If you are not using hot sauce, use a little olive oil to cook the onions and peppers. You could also use one can of the tomato sauce if you wish to avoid oil.

Step 3:
Sauté the onions until they soften. Add the bell peppers and stir in for about five minutes. Drain the liquid from the cans and add the diced tomatoes and the McCormick’s Original Chili seasoning mix. Let the mix cook for about ten minutes to give the hot sauce time to be absorbed by the tomatoes.

Step 4:
Add the cans of beans and tomato sauce and stir with all the ingredients. Add the brown sugar, which is optional if you wish for a sugar free chili. Allow the chili to come to a boil.

Step 5:
Place the lid on the Dutch oven and place in the oven at 350 degrees. Allow the chili to cook for two hours. It will be ready to serve, or store, after this step.

Step 6:
When serving, have fun with additional ingredients whether you add pasta for Chili Mac or a hot dog for a coney-like sandwich. Top with Cheddar cheese.

PRIVATE NOTES
I cook my chili in a large Dutch oven and move it from the stove top to the oven. It is not required but a trick I learned to avoid the “circle of burn” with chili from the gas burner.

You may have to adjust the number of items you add to the chili depending on the size of your pot. It is fine to adjust the ingredients as listed to your personal taste.

You can add meat to this recipe with no problem. I would cook the meat with the onions and hot sauce.

Carondelet Kitchen Cranberry Conserve

12/27/2021

Ingredients:

12-ounce bag of fresh cranberries
1 cup of Calvados (*)
1 ¾ cups of sugar
1 granny smith apple
1 zest and juice of a lemon
1 zest and juice of an orange
¾ raisins
¾ pecans

(*) If you wish a non-alcoholic version, you can use water or apple cider.

Putting it Together:

Cook the cranberries over low heat with the Calvados and sugar. The mixture will bubble once the cranberries start to burst and release their fruit. Cut and dice the apple and zest and juice the lemon and orange while the mixture is cooking.
Once the cranberries start to burst, add the apple and zest and juice. Cook and stir occasionally for 15 minutes. Remove from the heat and add the raisins and pecans. Let cool and place into an air-tight container. Cool the mixture overnight for most flavor.

Lessons Learned:
Our attempt to can this conserve was met with mixed reviews since the mix gels in the cooling process. If you won’t need an entire batch, I would recommend you half the recipe.

Carondelet Kitchen Vezeau-Compton Family Rustic French Meat Pie

12/27/2021

Ingredients:

2 deep dish pie shells (*)
2 pounds ground sirloin
4 pounds ground sausage
3 cans Swanson Beef Broth
2 onions
2 celery stalks
2 carrots
4 bay leaves
3 tablespoons Herbes de Provence
½ cup Kitchen Bouquet
2 tablespoons flour
2 tablespoons butter

(*) Use the frozen pie shells if necessary. We prefer to make our own savory pie shell. The recipe can be found separately.

Putting it Together:

Preheat the oven to 400 degrees.

Rough cut the onions, celery, and carrots and place into a large Dutch oven. Add the ground sirloin and sausage along with the bay leaves and Herbes de Provence. Mix the ingredients to break down the large pieces of meat. Cover with the beef broth and place in the oven for 90 minutes. As the mixture cools, remove the bay leaves and add the Kitchen Bouquet. You can certainly add more or less of this ingredient as it will darken the mixture. Place the entire pot in the refrigerator overnight.

The next day, preheat the oven to 350 degrees. Skim off any excess fat from the top of the mixture and discard. Cook the mixture for one hour.

Once the mixture is cooler, use an immersion blender to blend the meat and vegetables. If you don’t have an immersion blender, you can use a food processer. Strain the mixture into another bowl and place any leftover liquid into a measuring cup and set aside. Use the same Dutch oven to make a rue with your flour and butter. You want the mixture to thicken, but if too dry, add some of the liquid.

Increase the temperature on your oven to 425 degrees. Pour the mixture into the 2 prepared pie pans with shells. If you made your own crust, try to save a little bit to put a decorative item in the middle of the meat pie. Bake the 2 pies for 40 to 60 minutes checking it throughout the baking process. If the edges of the pie crust brown too quickly, cover them with foil to avoid burning them.

Lessons Learned:

The original family recipe has been passed down from generation to generation. Unfortunately, the ingredients have been changed and no two recipes are now alike. This recipe is a 2.0 version honoring what we believe is the essence of the original recipe.

The pies are meant to be served with a cranberry relish. We prefer to use a cranberry conserve whose recipe is also on our website. Or, if you wish to follow family tradition, ketchup makes a great enhancement to the pie as well.

The original recipe did not “double” the meat so you can certainly half the portion if you don’t wish to spend the money on it. However, we find the added layer of filling makes it worth the cost.

We decided to try to keep the cooking liquid after straining as a good, rich stock. Not sure how that will turn out but it’s beautiful and we’re looking forward to trying it out.