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Jun 30

Choosing The Right Oil For Grilling, Marinating, Summer Cooking

This is the 4th of July week, and I betcha thought I was going to talk about grilling, or salads or simply cold meals, but those recipes are everywhere right now. Instead I’m going to talk about something that’s a vital part of most of those recipes—oil. Like bread we consume more oil in summer than winter simply because it is so important to both the flavor and texture of cold dishes.
Oils are classified as fats in food references. That category is in turn divided into two, saturated and non-saturated fats. There’s been a lot of discussion about good fat verses bad fat, and low-fat labels are everywhere, but organically, there are two types of fats: solid and liquid. A third type, the trans-fatty acid, has been chemically engineered to bridge the gap between them.
Solid fats congeal at room temperature, and are composed of Saturated Fatty Acids. They derive mainly from animal sources, meat and dairy products, butter is a good example. On ingredient charts, solid fat content is listed simply as saturated fat. The body has difficulty in processing saturated fat and tends to store it, thus causing a weight gain. More importantly, because saturated fat raises cholesterol levels in the bloodstream, it is linked to heart and blood pressure problems. So, although a certain amount of saturated fat is necessary in our diets, it’s wise to avoid excess and to read product labels before buying.
Trans Fatty Acids are the middle ground. With two exceptions, coconut and palm oils, these are chemically created products that remain solid at room temperature by hydrogenating liquid oils. The result is that a portion of the liquid oil has been changed into a saturated fat. All margarines are in this category, as is Crisco, and fat levels vary. So read the label before you buy. Also caloric content remains fairly equal across this entire classification so don’t make the mistake of thinking trans-fats are ‘figure’ friendly.

Non-Saturated Fats which includes oils, remain liquid at room temperature, and are called monounsaturated, when derived from vegetables and include the Omega 3 fatty acids found in some fish, and polyunsaturated, when derived from seeds, including nuts. Generally, non-saturated fats are believed to lower cholesterol levels in the bloodstream

Oils exist in infinite variety, many ancient but several new, if one includes the blends and infusions. They range from the delicate dessert flavorings, to the sturdy deep fry agents, and their shelf life varies as well, so it’s wise to forego buying exotic oil, until there is a specific request for it, lest it go rancid (stale). Oils should always be stored in a cool dark place, even refrigerated once opened to extend their life. This may turn them cloudy but they regain clarity when returned to room temperature.

Many wonderful oils remained locked in their ethnic cuisines until the movement to expand culinary horizons began in the 1960s with the resultant urge to intermingle ingredients. Now oils that were only found in specialty stores are in the supermarkets. I was shocked recently to see the array of oils in Walmart! Experimenting with them can be a marvelous taste adventure. Several can even stand on their own without help from other ingredients. I fondly recall relishing a fresh pear salad on mixed baby greens lightly dressed with only a drizzle of walnut oil.

One test of oil’s functionality is its smoke point. This is the temperature at which an oil begins to smoke and will taint the taste of the food. The most fragile oils can’t stand up to any heat and will break apart. Hardier ones can be used for baking and light sautéing, but reaching their smoke point over direct heat will fog your kitchen and possibly ignite. The safest choices are the cooking oils, with high smoke points (consult the chart below) found on the market shelves often under generic brand names. There are several choices but I like canola oil. It’s lighter than the others, tasteless and can do multi-purpose, even a dressing base.

Don’t be afraid to try different brands either, or different countries of origin. For example the runaway favorite for salads is olive oil, graded from regular to extra virgin, light enough for dipping. Your choice depends on your personal taste but while you’re sampling olive oils, try the Greek and Spanish as well as the regular Italian. You might be surprised!

Below is a chart of several oils, their distinctive qualities and their uses, but first some tips on working with oil:

• Oil can be reused for frying 2-3 times. Strain it well and cool before storing. Remove any odors by storing it with slices of raw potato.
• To prevent messy rings on cabinet shelves, wrap a doubled paper towel around the middle of the bottle, secured with a rubber band.
• To mop up a spill, cover with flour, wait a few minutes and wipe up with paper towels.
• To dispose of used oil, either seal it in a jar or sop it up with paper towels then seal them in a plastic bag
• Oil is hot enough to cook when the surface shimmers
• To replace butter with oil, use 80% of the butter measurement.
• When making marinades which are to be used for basting or heated for sauces, and when choosing an oil to grease a grill choose an oil with a high smoke point. See the chart below
• Oils can be infused to give them custom flavor. Olive oil is the favorite base choice. Make sure the infusing ingredients are clean and dry before immersing them to avoid bacterial growth. If using herbs, bruise them slightly to release their oil. Seal tightly in a jar and leave in the refrigerator for 1-2 weeks. Test to determine taste and when desired flavor is reached, strain and discard solids. Store, chilled for 1 month. Botulism is a concern, so at the first sign of spoilage discard it all. Alternatively, for quick results, heat the oil and infusions to 180 deg. cool, strain and serve.

OIL DESCRIPTION USE

—————————————————————————————————————–

Almond Toasted almond flavor, breaks down with heat Dressings, cold
desserts
———————— ——————————————————————————————–
Avocado Rich, buttery flavor, breaks down with heat Dressings, sauces
——————————————————————————————————————— Canola Flavorless, light yellow color, fairly high Dressings, sautéing,

Soul mate and pheromones: viagra cialis for sale You may even have several choices narrowed down to 1-3 favorites. So, men can levitra mastercard simply enjoy sizzling and thriving nights. Do not forget: you need a cialis online pill sexual stimulation of the penis. Primarily, sildenafil was used in the viagra sale mastercard hence it is also likely to have an impact on her sexual desire. Smoke point 435 deg. F frying, baking
———————————————————————————————————————
Corn Mild flavor, yellow color, fairly low Sautéing, light
smoke point 410 deg. F frying
——————————————————————————————————————-
Grapeseed              Mild flavor, high smoke point 445 deg. F                     Dressings, sautéing, frying
———————————————————————————————————————
Hazelnut                  Aromatic hazelnut flavor, breaks down                          Dressings, sauces
with heat baking
———————————————————————————————————————
Olive *                      Mild to rich olive flavor, pale yellow to deep                 Dressings, sautéing
green color, fairly low smoke point 410 deg. F light frying
———————————————————————————————————————
Peanut**                   Neutral flavor, golden color, high smoke point               Stir-frying, sautéing
450 deg. F frying
———————————————————————————————————————
Pumpkin                    Roasted pumpkin seed flavor, green color,                   Dressings, sauces
breaks down with heat
———————————————————————————————————————
Safflower                  Mild flavor, light texture, high smoke Sautéing, frying
point 450 deg. F
——————————————————————————————————————–
Sesame                    Strong nutty flavor, breaks down with heat                    Dressings, sauces
(toasted)
———————————————————————————————————————
Soybean                   Mild flavor, light color, high smoke point 450 deg.F     Sautéing, frying
———————————————————————————————————————
Sunflower                 Light in flavor and color, breaks down with heat           Dressings, sautéing
——————————————————————————————————————–

Walnut Rich walnut flavor, amber color, breaks down Dressings, sauces,
with heat baking
——————————————————————————————————————-

* Extra virgin olive oil comes from the first pressing and is the lightest in color and most delicate in flavor. It should be used for dipping and dressings only. Virgin olive oil can also be used for quick sautéing but not frying. Olive oil can be used for all three.
** Once popular, peanut oil has all but disappeared from kitchens and markets due to increasing hypersensitivity in the general public. However, it and its fellow groundnut oil Brazil nut, to which I react, are still used in commercial preparations. Read labels carefully especially on baked goods.

Jun 22

6 Easy Icy Desserts For Hot Summer Days

Father’s Day was so late this year that it kinda nudges July 4th.So it seems reasonable to continue on the same subject, dessert, as we slide from one holiday into another. I mentioned in last week’s post that I was offering some very old recipes that could be served equally well today because they fit the occasion. They could be made ahead and showcased seasonal fruits. Well, this group of recipes is also ‘older’ in the sense that they’re classics, but they can showcase the seasonal fruits too and fit this particular occasion perfectly. They’re easy to make but do need time, which is why I’m posting them now.

The 4th of July symbolizes the height of the summer season. The mention of the date alone conjures visions of hot weather and icy treats. The beauty of icy treats is that they can be prepared, not just ’ahead’ but waaay ahead, a couple of weeks in fact, and popped out of the freezer at will. They’re ideal for feeding a group on a holiday that’s traditionally, casually observed.

A few years ago home ice-cream makers were hot items. I confess I bought one and have made a few concoctions, banana, pineapple-ginger and blueberry, which were pretty good, but I have one major problem. They require a lot of free freezer space and I don’t have that but I do like having something icy- sweet on hand. The answer is in making ice-cream and its alternatives, granita, sherbet, sorbet, semifreddo and gelato, the old-fashioned way. I’ve been doing it, and it works out well, in fact I’ve even made some on a stick for easy eating especially for children. (There’s a short-cut recipe below for that!)

I give descriptions of each of these types of dessert below, with recipe examples. Naturally, it’s understood that the flavors can be changed at will. The basic formulas define the differences between them and outline the choice options. Here’s a tip though, most are healthier than ice-cream. However, if you’re still interested in the ‘real thing’ I’m including a recipe below for ice-cream made the original way—without a machine.
I do want to repeat the advice I gave last week. I notice that current magazines and recipe sources include the use of raw eggs, especially the whites. For anyone concerned over Salmonella, I recommend substituting Wilton Meringue Powder in any recipe that calls for directly adding raw beaten egg whites. It’s available at all bakery supply stores and craft stores that sell baking equipment such as A.C.Moore. Another helpful note is to follow the ingredient quantities exactly and be sparing with any alcohol based flavorings. Both excess sugar and alcohol deter freezing and that’s a disaster with these dishes.

The recipes are divided into two groups of three. The first is water based and the second dairy. Granita and semifreddo can’t be made in machines; the others can, following the individual manufacturer’s directions. You will notice that several of the recipes like sherbet and sorbet seem similar. The main distinction is in the product’s purpose. Sorbet, made from fruit juice or juiced fruit, is lighter and often used as a ‘palate cleanser’ between courses during a multi course meal, or a light finish to a heavy or rich one. Sherbet, based on pureed fruit, is a dessert. (There’s a shortcut included in the recipe below.) Gelato is a bit less caloric and cholesterol laden than ice-cream (or Italian vrs. French.)
Here’s to celebrating Liberty, by enjoying the liberty of having something prepared ahead and ready to serve.

Basic Granita: Serves 4
1 ½ cups water
½ cup sugar
½ cup juice or other flavoring liquid- or extract squeezed from pureed fruit*
¼ cup lemon or lime juice
Pinch salt – optional
Additional flavorings-spices, herbs and/or garnishes—optional
Over low heat dissolve sugar in water, remove from heat and add flavoring liquid and juice, cool and put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min., for 2-3 hours until resembles fluffy shaved ice. Store in a covered container in the freezer for 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)
*I often make this with cranberry juice, but other juices and liquids like coffee, green tea(matcha) even flat soda pop and pureed, strained fruits can be used as well. For example, it can be made with meat from ½ a watermelon, blended and squeezed through a sieve. Small amounts of liquor can also be added but beware the alcohol prevents freezing so use only enough to give taste. With some mixtures a dash of pepper is nice. The flavoring options are endless.

Orange-Campari Sorbet: Serves 4-6*
Juice of 3-4 large oranges strained, to make ½ cup*
½ cup superfine or bar sugar-or slightly more to taste
21/2 cups water
3 Tbs. Campari
2 large egg whites
Mint leaves to garnish
If using fresh oranges, remove peel, without white pith, from 3 of them. Dissolve sugar in water over low heat then boil for 2 min. without stirring, wiping down pan sides with a wet brush. Pour mixture into a non-metallic shallow, freezer safe container with a cover and add orange peel to steep while mixture cools. When cool add strained orange juice and Campari; cover and chill for at least 30 min. Remove zest and freeze for 1 hour. Transfer mixture to a bowl and beat to break-up ice crystals. Return to freezer container and freeze for 30 min. Repeat twice more. Beat egg whites to stiff peaks and beat into juice mixture and freeze for 30 min. Beat once more. Store covered for 2 months. Serve by the scoop.
*Strained commercial juice can be used and flavors are optional—omitting the Campari.

Melon Sherbet: Serves 6-8
1 medium melon-cantaloupe or casaba
Juice of ½ lemon
4 egg whites
6 oz., sugar-super-fine or ’bar’ sugar is best
¼ -1/2 cup cherries or berries for garnish-optional
Fresh mint leaves for garnish-optional
Cut the melon in half, in a zigzag pattern if to be used it for serving. Remove seeds and cube meat. Blend with the lemon juice until smooth. Pour into a 1 ½ quart container and freeze until beginning to set. Beat the egg whites until stiff and gradually add the sugar. Gently whisk or beat the melon mixture until broken up and light. Fold in the egg whites and return to the freezer and freeze until firmly set. Serve by the scoopful, in the melon shell or dishes. Garnish with fruit and/or mint. Keeps frozen about 1 month.
NOTE: Choose overripe fruit to make sherbet, or blanch it if not quite ripe. It freezes smoother.
A short cut to making sherbet is to freeze a can of fruit in syrup. Puree the frozen contents and combine with eggs and optional ingredients, adjusting quantities to fit the basic recipe. Examples: Peaches with almond extract or Litchi with ginger.

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3 eggs
2 egg yolks
3/4 cup sugar
1 teaspoon flavor extract—almond, vanilla etc. –optional but advised
2 egg whites*–also optional recipe
2 cups whipping cream – well chilled
Line a 5 x 9inch loaf pan or 3 quart capacity dish with plastic wrap leaving generous overhangs on long sides.
Place the eggs, egg yolks, flavor extract and ½ the sugar if making meringues, all if not, in a heat proof bowl set over a pan of barely simmering water, (a double boiler or Bain Marie). Using a hand held mixer, beat the mixture for 6-8 minutes until custard is pale and thickened enough to coat the back of a spoon. Remove from heat and beat for an additional 4-6 minutes until cool. In a separate bowl, beat the whipping cream until thick. Gently fold into the egg mixture until smooth. *If adding meringue- beat egg whites in a clean Bain Marie or double boiler over simmering water until soft peaks form, add sugar and continue beating until billowy and glossy. Fold into the eggs and cream. Freeze until firm, at least 6 hours but better overnight, unmold and slice to serve-DO NOT SCOOP OR SPOON.
Note: Semifreddo is intended to contain a mixture of flavors. Chopped fruit, ground nuts or fruit purees are usually incorporated into the whole or just one layer (see puree directions below) to give a color and flavor contrast. 4 oz. of finely chopped chocolate can be added to the custard while hot to make a chocolate semifreddo or just 2 oz. to half the custard to make just one layer. This means the whipped cream and meringue will have to be added in half portions as well.

Berry Puree:
2 cups blueberries, strawberries, raspberries, blackberries
2 tablespoons powdered sugar
To make the puree, combine the berries and powdered sugar in a food processor and pulse until smooth. Taste and adjust sugar if necessary. Strain through a mesh strainer.
To make swirls, spoon the blueberry puree over the top and use a spatula to gently fold it into the cream. Otherwise gently fold it into half the finished mixture and pour it into the mold first to make a bottom layer.
Gelato: Serves 4*
6 large eggs
¾ cup superfine or bar
¼ cups milk
1/3 cup heavy cream
1tsp.flavoring-vanilla, butterscotch, mint etc. –optional
2 oz. finely chopped dark chocolate, butterscotch, nuts, candied fruit or cookie crumbs
Beat the eggs and sugar in the top of a double boiler or Bain Marie, until creamy. Stirring, heat the milk and cream to a simmer and add it in a stream to the egg mix while whisking. Heat the mixture in the double boiler over medium heat, stirring constantly until it coats the back of a spoon or the spoon pulled across it leaves a mark on the surface.in. Remove from the heat and add flavoring. Allow to cool at least 1 ½ hr. then chill for 30 min. Strain to remove any lumps, transfer to a freezer container and freeze for 2 hrs. until frozen 1 inch from the sides. Transfer to a bowl and beat until smooth. Stir in chocolate etc., return to the freezer container, smooth the top and lay a piece of plastic wrap directly on top. Cover and freeze for up to 3 months.

Vanilla Ice Cream: Serves 4-6 *
2 ½ cups heavy cream
1 vanilla bean
1 pared zest of 1 lemon
4 eggs beaten
2 egg yolks
6oz. superfine or bar sugar
Whisking, bring the cream to a simmer, add the eggs and lemon zest. Lower the heat and cook 8-10 min. still whisking until thickened. Stir in the sugar remove from the heat, let cool and strain. Open the vanilla bean and scrape the seeds into the egg mixture. Pour the mixture into a shallow freezer container allow to just freeze 1-2 hrs. remove to a bowl, beat and return to the freezer container, cover and freeze overnight or for up to 3 days.
*Although these recipes are basic to the dish, the particular flavoring combinations are from the Summer Foods and Desserts volumes in the Practical Cooking series of book

Quick Banana Pops: Serves 8 in plastic pop sickle molds, 4 in Dixie cups used as molds
1 pt. vanilla ice cream
1 large VERY ripe banana
Wooden sticks if using Dixie cups
While the ice cream softens, mash the banana in a bowl, with a fork until no lumps remain. Combine the two well and fill the molds. Insert the ‘sticks’ and freeze until firm. Rub with a warm cloth to unmold, if necessary. This can also be made in a single mold for table service.*
*If considering substituting other fruits, use them in proportion bearing in mind that bananas have a low pulp/juice ratio and changing that will affect the ability to freeze. Fruits should be very ripe and pureed, then strained if necessary. The addition of sugar depends on the fruit, some powdered may be needed, but remember sugar inhibits freezing, so be sparing.
This tip can also be used to flavor the other dairy based desserts here. Delete the given flavoring agents and replace with the preferred ones. You can use the Berry Puree above as a guide for quantity and swirl (sugar may be needed) or mix (possibly no sugar) into the dessert base ingredients. The best move is to research other recipes for quantities as to specific flavoring agents. Basically any recipe for machine made ice cream type desserts can be processed by hand following the guidelines given here.
Have fun, experiment, be independent and create your flavor for the holiday. For example, the dessert pictured with this post is Espresso Granita garnished with Lemon Thyme. It’s the perfect end to an outdoor dinner, and ’kills two birds with one stone’ because hot coffee isn’t missed.

Jun 18

5 Really Traditional Desserts For Father’s Day

As I promised last week, here are some different desserts, which showcase the fruits of the season, for you to look over. If you want to try one for Father’s Day, they fit the requirements. They’re delicious, make a good presentation, the recipes are simple and straight forward and they can all be made ahead. They have one other fact in common. All are very old recipes, popular in Europe before the U.S. was settled and favorites of Colonial society. I’ve modernized some and give options to suit individual situations, but all deliver as promised, a sweet ending to dinner.
Perhaps the best known of these desserts, the traditional English Trifle calls for the cake to be sandwiched with jam and placed in the bottom of the bowl. A home-made egg custard is then added and the topping is whipped cream mixed with beaten egg whites. Maraschino cherries are the only fruit. Chopped together with their liquor they’re sprinkled over the cake, and whole ones decorate the top. I find this version difficult to serve, time-consuming to make and far too calorie and cholesterol laden to be healthy, not to mention my aversion to using raw eggs due to Salmonella. There is a solution to the last obstacle given in the Syllabub recipe below, but I still prefer this modern trifle recipe.

American Trifle Recipe: Serves 8
Note: the flavor of the pudding mix can be changed to taste, White Chocolate, Coconut, Lemon etc., as can the type of fruit preserve. For example the trifle could be blueberry-strawberry or peach. Experiment and have fun!
(1) 4 serving package of Vanilla instant pudding-pie filling
10 oz. pound cake –available at the Dollar Store
10 oz. jar of raspberry preserves-whole fruit
3 ripe bananas –sliced*
¼ cup sherry, brandy or orange juice
1 cup sweetened whipped cream –optional garnish
¼ cup berries and/or a few mint leaves for garnish
Arrange 1/3rd of the cake in a single layer to completely cover the bottom of a deep glass bowl or large compote dish (clear glass is best) Spread with 1/3rd the preserves, sprinkle with 1/3rd the liquor or juice, spread with 1/3rd the banana slices and top with 1/3rd the pudding. Repeat layers twice ending with pudding, Top with whipped cream if using and garnish with berries and/or mint. Chill for up to 1 day.
* The banana protects the cake from becoming too moist and falling apart. Other fruits, such as strawberries or peaches, can be sliced and put on top of the banana for extra flavor.

Summer Berry Pudding:
Not really a ‘pudding’ in the American context, but rather in the English one where ‘pudding’ is term meaning ‘dessert’. The original recipe calls for thin slices of white bread but I’ve found wheat bread gives a deeper dimension to the flavor. I’m giving two options for making and serving, individually and in a single presentation. The sauce, really a coulis, can be served with either by adjusting the recipes to hold back a few berries or adding a few extras.
General ingredients
2 lb. mixed berries, strawberries, blueberries, blackberries, red or black raspberries, cherries, currents about 2/3 lb. of each of three types
¾ cup sugar
Whipped cream or sweetened sour cream to garnish
Butter or oil for lightly greasing the bowl or cups
8 thin slices white or wheat bread crusts removed
For one large communal pudding: Serves 4-6
Line a 4 ½ cup greased bowl with the bread leaving no spaces. Mix the fruit and the sugar in a saucepan and bring to a simmer. Cook, covered 8-10 min stirring once. Cool slightly and pour the fruit into the bowl, with as much juice as possible, being sure to add some around the sides of the bowl and cover top with bread. Place a plate on the top and tin cans on the plate to weigh it down, Refrigerate overnight. Invert pudding onto a platter and serve with chosen garnish. If sufficient juice remains, it can be thickened with the proper amount of cornstarch and served as a sauce.
Individual servings: Serves 6
1 ¼ cups water.
Grease and line (6) ½ cup – cups or molds with bread. Dissolve the sugar in the water, then boil for 2 min. stirring often. Hold back about ½ lb. of one fruit, raspberries are good for this, add the rest to the pot and simmer only until they soften but still retain their shape. Spoon fruit into the molds and, following the above directions, add the juice, cover the tops with bread and weight them down. Reserve extra juice for sauce recipe below. Refrigerate overnight. Invert to unmold and serve, garnish and pass sauce.
To make coulis sauce
Puree reserved fruit and press through a strainer. Add enough reserved juice to make the sauce coat a spoon-or to desired consistency.

Syllabus
Of these desserts, this is perhaps the easiest to make. Though, undeservedly, the one least seen today it was very popular in Colonial times. In fact, history says that George Washington boasted about Martha’s recipe. I give two versions below; the first is ‘family friendly’.
Orange Syllabub: Serves 4
This recipe calls for beaten eggs whites. Due to the concerns over Salmonella, I recommend substituting Wilton Meringue Powder for the raw eggs. It’s available at all bakery supply stores and craft stores that sell baking equipment such as A.C.Moore*.
2 ½ cups plain yogurt
2 egg whites*
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4 Tbs. sugar
4 oranges
4 Tbs. orange zest-from oranges+ 1 Tbs. or enough for garnish
Cleanly remove the segments from the oranges, divide them among 4 dessert dishes and chill. Zest enough of the rind for the recipe. Combine all ingredients except the eggs (or meringue powder) in a bowl and chill for 1 hour. Whisk or beat the eggs until stiff peaks form and gently fold into the other ingredients. Spoon over the orange slices, garnish with the reserved zest chill 1 hour and serve.

Syllabub: Serves 4
1 large lemon
1/3 cup sherry
3 Tbs. brandy
¼ cup sugar
1 ½ cups whipping cream
Lemon slices to garnish
Zest and juice the lemon. Mix the juice and zest with the sugar, sherry and brandy in a large bowl until sugar has dissolved. Add the cream and whisk or beat until soft peaks form. Divide into 4 goblets and chill until serving. Just before serving, garnish with thin slices of lemon. This keeps well for 1 day if refrigerated.

Berry Clafoutis; Serves 6
When speaking of traditional European desserts enjoyed in the U.S. in Colonial times, one has to give a nod to the French for this classic. The real beauty of Clafoutis is that it can be made with any fruit in all seasons and served warm or at room temperature. It’s wonderful in hot weather because it’s not messy to serve or eat.
1 lb. soft fruit: berries, cherries, stone fruits slices, pears
1 cup flour
2 Tbs. sugar
4 eggs lightly beaten
2 1/2 cups milk
Pinch salt
Butter for greasing
3 Tbs. brandy or fruit liquor
Sugar to decorate
Put the flour in a bowl and make a well in it. Pour in the eggs, sugar and salt and gently mix in the flour from the sides with a whisk. Add the milk and beat or whisk until smooth. Grease a 3 pint, ovenproof dish and pour in ½ the batter. Cover with the fruit, and add the rest of the batter. Sprinkle with brandy. Bake in a preheated 350 deg. oven for 40 min. until golden on top. Remove from oven and sprinkle with sugar. Serve warm or room temperature adding powdered sugar or whipped cream for garnish if desired.

Balsamic Strawberries: Serves 4-6
I’m including this recipe, because if you need something a bit different, delicious, seasonal and super easy, here’s your answer. Just pick up a pack of berries in the market and you’re set to go. If you want to make the dish seem more important, add a tablespoon of ricotta cheese to the bottoms of the individual serving dishes.
1 lb. fresh strawberries- hulled and halved if very large
2-3 Tbs. Balsamic vinegar—allow ½ Tbs. per serving.
Freshly ground black pepper
Fresh mint leaves- chopped, saving a few leaves for garnish
Make sure the berries are completely dry or they may become soggy. Marinate the berries in the vinegar, adding several twists of pepper, chilled for up to 4 hours. Just before serving stir in the chopped mint. Serve from a bowl or on top of ricotta in individual dishes.

Jun 13

Father’s Day Dinners-2016

I always thought the tradition of eating out on Mother’s Day and at home on Father’s Day was a hold-over of past thinking. Get house-bound Mom out and give hard working Dad a chance to enjoy his castle. However, with all today’s role blending, restaurants are still crowded on the one holiday and not on the other, so it must be something in the ‘nature of the beasts’ so to speak. Women prefer to dress to go out not to cook, unless entertaining, and once out, like to stay there. Men will spend a free day pursuing a sport or hobby, come home, change into casual clothes and happily stay there, even man the grill.

The point is that Father’s Day still seems to be a more casual, home centered occasion than Mother’s Day, and recipes for dinners are better received. However, there are some restrictions to guide your choices. Unless it’s a favorite of Dad’s forget the big roast with all the fixens’. Opt for entrees that can be easily prepared or readied ahead, and sides that coordinate in cooking time. Skip recipes that involve a long list of ingredients and messy, lengthy clean-up. Stick to dishes that don’t need a lot of accompaniments and menus not requiring a lot of separate plates. Keep the meal stress free and open to enjoying family.

Below are some entrees which fit the above requirements, with suggestions to personalize them to fit your situation, and ideas for sides to compliment them at the end of the article. All these dishes have one thing in common. They can be cooked on any type of grill, indoors or out, as well as in the oven or, for one, stovetop. (See posts 8/30/2012 and 9/20/2025 in the Table of Contents). So no matter the weather or your range of equipment, they can be planned and made. They are also geared to the contemporary culinary trend to include the salad as an intrinsic part of the entree not a side dish. All of them would be complete with a 2016 type salad that includes grains, nuts, seeds and an assortment of greens and vegetables accompanied by a loaf of artesian bread. Perhaps best of all, they shine using lesser cuts of meat. Suggestions are included.One note, in building kabobs, items crowded on the skewer overcook on the outside and under cook in the center. Leave a little space between them. Also metal skewers heat up and cook from the center, wooden ones don’t so time cooking accordingly.

Pork Kabobs: Serves 4
1 ½ lb. pork cut in 1 inch cubes (This can be taken from any cut of pork. Try shoulder or ‘butt’ roast)
2 green bell peppers-cut in squares
1 large onion-rings separated and cut in 1 inch segments
Optional additions-12 mushroom caps, cherry tomatoes or pineapple pieces*
Skewers

Rub One: Fennel Crusted Kabobs
2 Tbs. ground fennel seed
1 tsp. cinnamon
1 tsp. garlic powder
Put the spices together on a piece of waxed paper or a plate and roll the meat cubes in them, crusting well. Skewer the meat cubes alternating with your choice of the optional additions.

Rub Two: Cracked Pepper-Rye Crusted Kabobs
2 Tbs. ground rye seeds
2 Tbs. cracked black pepper
3 Tbs. Dijon or spicy brown mustard
Put the spices together on a piece of waxed paper or a plate. Spread the meat cubes with a thin layer of mustard and roll them in spices to crust.
Cooking Instructions: Whichever method you use, be sure the heat source is lightly oiled and preheated before cooking. All grills should be on high, except covered contacts like the George Foreman, there medium is fine. Where applicable, meat should be 3-4 inches from heat, including oven broil. Rotating kabobs, cook 2-3 min per side for a total of 8-12 min. Exceptions are the covered contact where turning every 2 min. the meat is done in 6-8min. and the freestanding gas grill, there turn every 3-4 min. for a total of 12-16 min. Oven timing varies, but generally follows that of the grill, but check for doneness. If skewers are wood, serve on the plates, but if metal, empty them on serving plates because of the heat.

Beef Paillards with Fresh Salad: Serves 4*
1 ½ Tbs. oil

1 ½ lb. lean beef—Choices here depend on availability and preference. The original recipe calls for sliced filets, but there’s no reason why other cuts can’t be used. Tougher ones like top round London Broil, bottom round roast, flank steak, even boneless ribs can be prepared in various ways to make them acceptable. The meat is to be sliced thin so it can be pounded which tenderizes it, also marinating for further tenderizing is an option.** On the other hand, if you opt to spend on grain-fed beef, bresaola can be left raw. Brush meat slices with 1½ Tbs. oil before cooking.
Slice the meat thin and cook to desired doneness. Closed contact grills take 2-3 min.in all. Other grills and the oven take 1-2 min per side for medium. If you want it more rare, cut the slices thicker or simply flip over on the heat. Serve slices fanned on the plates, topped with the salad.
Fresh Salad
8 trimmed asparagus stalks-lightly blanched-sliced thinly on the diagonal
1 bunch arugula or head green or red leaf lettuce
1 Tbs. finely chopped chives
2 cups leaves only of fresh herbs
16 grape tomatoes or 8 halved cherry tomatoes
2 Tbs. olive oil
2 Tbs. fresh lemon juice

Kosher or sea salt and freshly ground pepper

Lemon wedges-at least 4
Put the greens and tomatoes in a bowl, but don’t toss. Just before serving add the salt, pepper, lemon juice and 2 Tbs. of oil. Toss and serve, partially topping the meat. Serve the lemon wedges on the side
* Recipe from RAICHLEN’S INDOOR GRILLING cookbook.
** To pound meat, place the slice or cut between two pieces of plastic wrap and pound with a meat mallet or roll to flatten with a rolling pin. Tenderizing marinades are usually home-made and consist of a mixture of vinegar, oil and herbs. Lighter bottled vinaigrettes can also be used.

Chicken Alaska with White Wine Sauce: Serves 4
4 boneless, skinless chicken breasts or thighs
1 ½ Tbs. chopped fresh rosemary
2 Tbs. fresh lemon juice
Salt and pepper
2 Tbs. oil
2 Tbs. butter
3 Tbs. white wine
¾ cup heavy cream or half and half
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Pound the chicken to an even thinness as directed above, sprinkle with the rosemary and seasonings then marinate in the lemon juice and oil at least 2 hours. Remove and drain. Grill over high heat for 3 min. per side. Freestanding grills, take 1 min. longer and covered contacts are need 5 min. total. This is better done in a sauté pan than an oven. Lightly spray a pan, or grill pan and cook over medium heat until golden. Serve with sauce garnished with crab or shrimp.
Sauce
Bring the butter and wine to a simmer over medium heat. Add the cream and return to a simmer, stirring with a wooden spoon, until thickened. Spoon over chicken, garnish and serve

Shrimp Kabobs: Serves 4
Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp.
2 lbs. raw shrimp, peeled and deveined, tails on – extra-large (26-30 count) recommended
2 Tbs. olive oil
1 tsp. Tabasco
1 tsp. Worcestershire Sauce
2 tsp. chopped fresh rosemary or equal amount dried
3 cloves minced garlic
1 tsp. dried oregano
¼ tsp. allspice powder
2 lemons – one juiced one in quarters
Kosher salt to taste
Barbecue Sauce*
Skewers- soaked bamboo. (If using metal ones, double skewering makes turning easier.)
Mix all the ingredients but the salt and quartered lemon in a bowl large enough to hold the shrimp. Add the shrimp and marinate, covered at room temperature at least 1 hr. or several hours in the refrigerator. Thread shrimp head to tail on as many skewers as necessary – long metal ones require about 4. Preheat broiler or grill, and cook shrimp until pink and beginning to brown, basting frequently with the marinade. Sprinkle with salt. Serve with lemon quarters.
For grills and oven or stove top, cook shrimp until pink and opaque, 3-5 min in all.
*The Barbecue Sauce is for optional dipping. However the choice is open. Anything is acceptable-bottled favorites, home-made, even choices from different cuisines like this.
Chinese Spicy Peanut Sauce.
2 tsp. ground mustard mixed with 2 tsp. water
3 Tbs. water
2 Tbs. creamy peanut butter
2 Tbs. soy sauce
¼ cup lime juice
2 Tbs. sugar
½ tsp. cayenne pepper
Mix first 4 ingredients until blended. Stir in remaining ingredients and stir until smooth.
Sides: At this season the first of the Florida corn is coming in and corn-on-the-cob is always welcome at the beginning of summer. However, if that isn’t an option, try the Sweet Potato salad with the pork and the oven fried potatoes with the beef, chicken and shrimp.
Greens are plentiful now, and a salad like the one served with the beef is a current culinary favorite, with all sorts of options available to personalize it. The addition of toasted grains or nuts and seeds, is another new, delightful innovation as are fruits both fresh and dried.
If salad isn’t your choice, the easiest way to serve seasonal greens is to steam green beans or microwave asparagus in a bit of water (time varies with size of stalk, but 7-9 min.is average) Drain and while still warm pour a vinaigrette of choice over to marinate. Serve room temperature or chilled.

SWEET POTATO SALAD WITH LIME: 4 servings
2 lbs. sweet potatoes
1/3 cup fresh lime juice
1 Tbs. minced fresh ginger
1 jalapeno minced
2 Tbs. brown sugar
¼ cup oil
Salt to taste
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped
1 Tbs. lime zest
2 Tbs. chopped fresh mint

Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 min. or until crisp tender—not mushy.—check by pricking them. Peel skins off while warm. Blend the next 4 ingredients adding oil in a stream to make a vinaigrette and season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a spatula. Mix the last 3 ingredients to pass as a garnish. Both parts will keep for 3 days covered and chilled. Toss gently again and bring to room temperature before serving. Do not make garnish ahead.

Oven Fried Potatoes: Serves 4
4 large potatoes—NOT bakers
Oil or butter
Optional- Any or all of these: 1/2 envelope chicken or beef broth granules, salt (if not using broth granules) pepper, onion powder, garlic powder, and paprika if wanted.
Wash and dry the potatoes, prick around the circumference lengthwise and microwave 2-3 min. just to remove raw edge. Cut, depending on size in four to six wedges, brush with butter or oil and sprinkle with your chosen mixture of the seasonings mentioned above. Roast at 375 deg. for 20-30 min. until golden, if intending to serve later. Reheat and finish browning before serving at meal time, otherwise roast until desired color is achieved and serve hot about 30-40 min.
Next we’ll take a look at some desserts that are perfect for Father’s Day or any other summer dinner.

Jun 2

Cooking With Children-Introducing The ‘Lilly Likes To Cook Series’

Hey everybody, meet Lilly! Lilly, at age 8, learns while helping her Mother turn a cake disaster into a different ,fabulous dessert, that cooking is fun, creative, requires ingenuity, and realizes it makes an engaging hobby. Her kitchen adventures, told in an ongoing series of books, collectively called Lilly Likes to Cook, are based on my experiences in cooking with children. The recipes are chosen to be adult pleasing and child friendly, but simplified to require minimal adult supervision while providing maximum child participation, allowing them to take ownership of the finished dish. The directions are quite specific in avoiding tasks that would cause a child to touch an oven, stove, knife or any other utensil or appliance that could cause them harm. They’re great ideas for a child to make a Father’s day gift.

Lilly’s Mother encourages her interest in cooking, because she knows it provides an outlet that will keep her daughter mentally and physically occupied on rainy days and general down- times, especially with summer coming on. She also sees this as a great bonding opportunity, not only for herself but also as a chance to bring Lilly and her 13 year old sister Brianna closer, bridging the age gap which was forming. It doesn’t hurt either, that Lilly’s culinary successes could earn her praise which would help to bring the reserved girl out of her shell.

Her Mother’s hopes are more than realized as Lilly makes cookies for an Uncle in the military, helps her sister with a homework assignment, works with others on a booth for her school fair, opens new lines of communication with her Grandmother and Aunt over a luncheon, helps her sister convince their parents she is able to baby-sit, is welcoming to new relatives and gains enough confidence to offer one of her creations as a reward to a group of her friends. Lilly learns other life lessons too. She learns that others also have fears about trying new things, that it’s a mistake to pigeon-hole people on appearances, that shared interests and working together can form friendships, that being willing to socialize also leads to friendships and there’s such a thing as ‘networking’ which enables people with similar interests to connect.

Along the way, Lilly comes to understand that she can put her hobby to good use. Her creations can be given as rewards or gifts to say “Thank You” “Welcome” “We miss you” and other messages more emphatically than words. Her culinary efforts can be used to raise money for causes, provide incentives or simply to make someone happy. Most of all Lilly understands that cooking isn’t just about preparing food but it is about pleasing people too.

The Lilly Likes to Cook series of books consists of eight books with a ninth coming soon. Additionally there are two compiled books, one consisting of the first three stories and the second of books four, five and six. Plans are in the works to add semi- adult design coloring books . The series is available on Kindle, dinnerwithjoy.com, Smashwords, and the Dinner With Joy Etsy store. A listing of each book and summary follows.

1) Making a Cake for Molly: Lilly is in tears over a cake disaster, but her mother steps in and saves the day by turning it into a beautiful new dessert.

2) Cookies for an Uncle Overseas: Lilly’s Uncle is in the military and her Mother is preparing a box of things to send him. She teaches Lilly a 3 ingredient drop cookie recipe that will age perfectly in transit.

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4) The Meatball Booth: Lilly’s Mother has charge of the booth for the School Fair and needs lots of help to cook for such a crowd. Lilly learns team work and that people you least expect to will pitch in but most of all that shared interests are a solid base for friendship. Book includes a recipe and tips for running this type of booth.

5) The Luncheon: Lilly’s 10 year old brother Brian has a school appointment, and her Mother can’t prepare lunch for a visiting grandmother and Aunt. Lilly solves the problem with a great recipe that needs no cooking or cutting.

6) Dinner for Two: The baby-sitter is ill. Lilly’s sister Brianne 13, wants to begin to earn money baby-sitting, so Lilly who loves the challenge, helps Bri convince their parents to let them make dinner and stay unsupervised, since brother Brian is on an overnght.

7) Girl Scouts Get a Zebra Cake: Lilly has gained enough confidence to offer her troop a no-cook cake she makes as a reward for a hard day’s work on a craft project for the town’s charity bazaar. This book contains detailed directions for making the project and for the cake recipe.

8) Kabobs are Fun and Easy: Once again Lilly works with others as she helps her Mother prepare the food for a party to welcome visiting relatives. She finds preparing for an adult party different than for a children’s but discovers socializing at one even more so. She makes a new friend as she learns the meaning of ’networking.’ This book contains 2 kabob recipes, and party planning hints.

9) Brian’s Birthday: Brian wants a cake like the one Lilly made for Molly, but usually calm, cool Brian is upset about his choices. Lilly figures out a solution that pleases everyone, but it’s a new idea. Will it work?