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Apr 25

VERSATILE DIPS FOR SPRING

Dip appetizers are popular especially at this season, because of the four spring holidays in the U.S. only the first, Easter and Passover are internationally observed. The others are national and of relatively recent origin, mid 19th and 20th century. Unburdened by traditions, we’re free to personalize those celebrations, make them as casual or low-key as we please. With the weather improving each week as summer nears, that often leads to spontaneity. Parties tend to shift outdoors, especially cocktail parties or the cocktail portion of a dinner party.

Casual parties and small family get-togethers are accepting of impromptu moves and they should be anticipated when planning the food for these gatherings. Easily servespringd, temperature stable dishes are a good solution. It’s even better if the recipes are simple and the ingredients pantry accessible but it’s the very best if any leftovers can be used in other ways.

Enter the dip, spread, pate, by any name this form of appetizer is the answer to the menu problem at these spring parties. Depending on their base, they can stand heat for hours, be made from stocked pantry supplies in desired quantity as needed and later serve as either the flavoring condiment or filling in sandwiches. Moreover, there’s such variation in the recipes, that several can be served at the same affair and not seem boring.

The following recipes fill all those requirements. The first two are bean based, the second two vegetable. Then there’s a selection of cheese based recipes that are heat tolerant and contain no ingredients which cause them to spoil. Finally, there are two cooked dips which, obviously aren’t affected by the temperature. So welcome spring with good taste.

After the recipes, I’ve added some recommendations for dippers. Aside from having a potato chip break off in the dip, nothing irks me more than to sample a dip and be left with a large piece of dipper. Double dipping isn’t an option, I don’t need the extra carbs and I usually discard it somewhere. If I’m the hostess, I realize that half my dipper supply ends up in the trash. One solution is to provide spreaders, even a butter knife with the dip but there are other simple solutions needing only a bit of effort because the answer is providing smaller dippers. See them after the recipes.

RECIPES

Bean Based Dips:

The best known of these is garbanzo based Hummus. The recipe is all over the web, and the product is available in every market, both ready in tubs and in mixes. So I’ll only add a few tips on making the commercial appear home-made. To10-12oz. of dip, add ¼ cup chopped mint leaves and a few drops fresh lemon juice to taste. Stir in don’t blend. It’s the contrast in tastes that is interesting.

Cannellini Bean Dip:

serves 4-6 From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans cannellini beans rinsed and well drained
2 oz. grated cheddar cheese
2 Tbs. chopped fresh parsley
3 Tbs. olive oil
Salt and pepper to taste
Blend beans into a chunky paste. Stir in the other ingredients and chill well. Serve with a swirl of oil on top and fresh parsley.

Buttered Nut and Lentil Dip:

Serves 4-6-From Practical Party Food by Parragon Publishing
4 Tbs. butter
½ cup dried lentils
1 small onion chopped
1 ¼ cups vegetable broth
¾ cups blanched almonds
½ cup pine nuts
½ tsp. EACH cumin, coriander and ginger
1 Tbs. chopped fresh cilantro- for garnish
Sauté the nuts in ½ the butter until golden remove from pan and set aside. Saute the onion in the rest of the butter until golden, add the broth and lentils and bring to a boil, then lower heat and cook for about 30 min. until beans are soft. Blend beans, onion, broth, nuts and spices until smooth. Chill and serve garnished with cilantro.

Vegetable Based:

Artichoke and Cumin Dip:

serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans artichoke hearts-drained
2 garlic cloves
½ tsp. cumin
Olive oil as needed
Salt and pepper
Blend all ingredients with enough oil to make a smooth consistency. Serve chilled

Smoked Fish and Potato Dip:

Serves 4—From Quick and Easy by Parragon Publishing
1 lb. starchy potatoes-peeled boiled and mashed
10-12 oz. smoked fish- skinned and boned, flesh flaked-see note*
3 oz. white grapes-microwaved, covered for 1 min.in 1 Tbs. water then drained
2 Tbs. EACH sour cream and lemon juice
1 Tbs. EACH capers, chopped dill pickle and chopped fresh dill OR1/2 tsp. dried +to garnish
Salt and pepper to taste
Blend the flaked fish meat and potatoes until smooth, add the sour cream, lemon juice and grapes and pulse to incorporate. Stir in the other ingredients. Chill for 2 hrs. to meld flavor.
*Whiting or Mackerel available whole in the Deli counter of most supermarkets.

Cheese Based

Sundried Tomato Pate:

Serves 6-8—From Tea Time Journeys by Gail Greco
½ cup oil packed sundried tomatoes-drained, save oil for another use.
8 oz. cream cheese
¼ cup butter
½ cup grated parmesan
¼ cup butter
¼ tsp. EACH dried oregano and basil
½ tsp. rosemary
Blend everything until smooth. Chill at least 6 hrs. before serving.

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Serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
7 oz. Greek feta cheese
¼ cup oregano leaves
1 lemon in wedges
1cup extra virgin olive oil
Drain and dry the feta and cut it in chunks. Marinate in the oil, oregano and lemon wedges covered and chilled for at least 4 hrs. (the longer the better.)

Basic Dips:

Each serves 8-10
To 8 oz. cream cheese, 12 oz. sour cream, salt and pepper add:
1) 2 Tbs. dill and 1Tbs. grated onion
2) 1 ½ oz. onion soup mix and 2 Tbs. chopped chives
3) 6 oz. salsa and ¼ cup EACH chopped cilantro and chopped black olives
4) 1 mashed garlic clove, 3 scallions-white part only-sliced thin and 3 Tbs. finely chopped mixed, fresh herbs
For each recipe, blend ingredients and chill well to let flavors meld before serving.

Cooked Dips


Caponata:

Serves 8-10-From the Everything low-Carb Cookbook by Patricia M. Butkus
½ cup olive oil
6 medium zucchini in ½ inch slices
1 red bell pepper in medium dice
6 cloves chopped garlic
2 cups diced tomatoes
½ cup tomato paste
¼ cup capers-drained
¼ cup balsamic vinegar
½ cup chopped toasted walnuts
Salt and pepper to taste
Saute the zucchini in the oil until golden on both sides about 5min. over medium heat. Add the other ingredients, except the nuts, and simmer for 15 min. stirring often to prevent sticking. Season to taste and chill covered in a glass or ceramic container overnight. Serve at room temperature garnished with the nuts.

Chorizo and Garbanzo Tapas:

Serves 4-6 –From Special Occasions by Parragon Publishing
9 oz. chorizo sausage
½ cup olive oil
(1) 14 oz. can garbanzo beans rinsed and drained
Salt and pepper
Fresh oregano to garnish
Whisk 6 Tbs. of oil. salt, pepper and the vinegar to taste in a non-metal bowl. Cut the sausage in ¼ inch slices and cut the slices crosswise. Sauté the onion in 2 tbs. oil until soft, add the sausage and cook 3 min. more until done. Drain on towels and stir into the marinade with the beans. Allow to cool completely, and chill, covered if not serving at once. Serve at room temperature garnished with oregano.

Dipper Ideas:
1) Roll slices of packaged bread, whichever kind compliments the dip it accompanies, very thin and cut in 4 pieces-triangles, squares or slices. Toast on both sides in the oven and allow to sit out to dry and crisp before serving.

2) Spread an 8 inch tortilla, corn or flour lightly with oil and sprinkle with seasoning or herb of choice. Cut a 4 inch circle out of the center and divide into wedges. Cut the outside rings in 1 inch intervals. Bake in a 350 deg. oven for 10 min. or until dry and crisp. Cool completely.

3) Do the same with pitas, opening each into 2 rounds and dividing each round into 8 wedges

4) Buy grissini, the very thin bread sticks. They snap into 2 inch pieces cleanly and appear a culinary choice rather than an economy measure.

5) Make your own bread sticks. Buy frozen bread dough. You probably won’t need more than 1 loaf per event but working with 1 loaf at a time, divide it in 3 and roll each piece in a 16 inch rope. Cover and allow to rise. Cut that into 1 inch segments and roll each to 6 inches. Lightly brush it with oil, milk or egg white and roll in seeds or sprinkle with kosher salt. Divide into (3) 2 inch pieces and place on a parchment lined baking sheet. When all are done, bake at 450 deg. for15 min. until crisp and golden.

Store all of these items in an air tight container.

May 3

 

Apr 18

ELEGANT, EASY APPETIZERS FOR SPRING

Spring holiday celebrations and their appetizers, are different from ones in other seasons. In spring everyone’s thinking ahead to summer. The parties are usually more casual, and with the weather improving by the day, they often can be impromptu backyard gatherings or planned events which spontaneously move, all or in part, outdoors. The possibility of such a move should be anticipated when planning food. Appetizers especially have to be temperature stable, it’s also nice if the recipes are easy and the ingredients are pantry available and great if any leftovers have other uses. Dips are the first things to come to mind which fit those requirements.

Yet what if your occasion is more structured and calls for appetizers which are a bit more elegant? Easter and Passover are good examples of this type event. Dips are still O.K. but something slightly up-scale is needed to balance them. Well that’s what this week’s post is all about, appetizer recipes which can dress up or down. These dishes also are easy and can be made from pantry/freezer supplies ahead. Fresh ingredients are kept to a minimum, perhaps one per recipe, and can be purchased days in advance. They don’t recycle into a second persona, but extras can be stored as directed and enjoyed later.

First a few notes about the items:
1) Tapas is very popular and attracts a lingering crowd because the bites are small and best savored when combined. If your party is larger, consider two tapas stations.
2) I make my own Tapenade. To a jar of sun-dried tomatoes in oil, I add diced onion, slivered garlic, chopped black olives and chopped green ones and/or capers, freshly ground black pepper and/or hot sauce. There are no exact measurements, it’s all to taste but like the commercial products, it keeps chilled for weeks.
3) Puff Pinwheels, Bow-Ties and Meatballs are cooked, but don’t worry about serving them hot. They are fine at room temperature, just not cooked far in advance.
4) The reason for soaking the toothpicks with the Bow-Ties is to prevent them from burning in the oven. I know this recipe sounds like ‘junk food’ but it came from a wealthy Venezuelan friend with sophisticated tastes and is a crowd pleaser.

So here’s to enjoying the spring holidays in a tasty, relaxed way.

RECIPES

TAPAS

Serves 6-8 –From 20 Minute Cookbook by Jenni Fleetwood-Tapas ‘Stations’ consist of 3-4 small bowls of different foods placed together in specific places around a room. A large party can have several stations. If a full dinner is to follow, they’re a great way welcome guests without ruining appetites, or they can complement other canapes. Here I offer olives, cheese and almonds.


Olives

½ tsp. EACH ground fennel and coriander
2 garlic cloves-crushed
1 tsp. chopped fresh rosemary
2 tsp. chopped fresh parsley
1 Tbs. sherry vinegar
2 Tbs. olive oil
1 cup EACH pitted, whole, large green and black olives
Mix all the ingredients and marinate the olives, covered with plastic wrap and chilled for up to 1 week

Cheese


5 oz. firm cheese-Manchego-Monterey Jack is a good substitute
6 Tbs. olive oil
1 Tbs. white wine vinegar
1 sliced clove garlic
1 tsp. whole black peppercorns
Fresh thyme or tarragon sprigs
Cut the cheese into bite-sized pieces. Toss in a bowl with the rest of the ingredients, cover and chill for up to 3 days


Almonds


1 lb. raw, shelled almonds blanched
2 tsp. butter-melted
Salt
To blanch: Cover nuts with water, bring to a boil and cook for 2 min. Drain into a sieve, run under cold water to cool and drain. They will pop out of their skins when squeezed.
Place nuts on a baking sheet and toss with butter. Bake at 300 deg. stirring occasionally until golden, about 20 min. Turn out on a flat surface on paper towels and sprinkle liberally with salt while still warm.
Cool completely before storing in glass jars. Lasts about 1 month.
Serve each item in a separate bowl, the ones used for marinating will do, at room temperature, with toothpicks on the side for the olives and cheese. Store each item as stored before.

Tapenade:

Serves 8-10
8 oz. package of cream

4-6 oz. of tapenade, jarred or your own

Spoon the tapenade diagonally over the plated cheese. Serve with crackers or other spreadables. . Chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels also work well this way, as does a spicy chutney. Store leftovers chilled, covered in plastic wrap.

Lebanon Bologna Wedges or Rolls*:

Makes 48 wedges or 16 rolls

(16) 1/8th inch slices Lebanon bologna = about 1 lb.

8 oz. cream cheese

White horseradish to taste
Mix horseradish with cheese and spread it on the half the round slices of Lebanon bologna. Spread on one slice, it can be rolled, or covered with another and cut in wedges. Separated by layers of waxed paper these keep well for a day in the refrigerator. 8 slices, about 4 oz., of meat yields about l6 half rolls or 32 wedges. Keeps well chilled in a plastic bag.

*. If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually

very lean, and has a smoky, salty tang that is interesting, unique and pleasant.

Prociutto* with Melon, Dill Pickles or Figs:

4 oz. of meat should yield about 12 appetizers with pickle or figs and about 16 or 18 with melon. With melon this is also popular served in wedges as a first course.
4 oz. Prociutto Crudo, or ‘Country’ ham as it’s sometimes called-alternatively sliced Deli ham or smoked turkey.

1 melon, preferably cantaloupe but any will do save watermelon OR
1 Kosher dill quartered lengthwise OR 4 slices jarred Kosher dill OR

3 raw figs-quartered
The meat should be thinly sliced but not shaved. Wrap it around a kosher dill pickle spear. Secure with 3 toothpicks and cut in thirds. Similarly, slice a melon in 1 inch wedges, remove rind, and wrap wedge with a slice of meat. Secure with toothpicks and cut in bite-sized pieces. Quarter the figs. Cut the meat in 4 crosswise slices and wrap one around each quarter. Store all leftovers chilled in plastic bags.

Cheese Nibbles:

Serves 4 – From Party Food by Parragon Publishing
½ cup ricotta cheese
1 cup finely grated Colby cheese
2 Tbs. parsley
¼ cup chopped, toasted nuts-mixed or optional
3 Tbs. finely chopped mixed fresh herbs
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Black pepper

Combine the cheeses, parsley and pepper to taste and form into small balls. Place on a plate, cover with plastic wrap and chill until very firm. Meanwhile put the herbs, nuts and paprika in 3 wide shallow bowls. Roll each cheese ball in one of the 3 bowls, coating it well. Chill until ready to serve and store chilled. Present on a lettuce lined plate to prevent sticking, with toothpicks on the side as an option.

Mushroom Roll-Ups:

Serves 8-10 – From Tea-Time Journeys by Gail Greco

1 Tbs. butter
(1) ½ inch slice of Vidalia onion
1 cup finely chopped mushrooms-preferably assorted verities
1 tsp. flour
3 Tbs. heavy cream
Salt and freshly ground pepper
½ -3/4 cup grated Swiss cheese
1 loaf sliced white or wheat bread-crusts removed

1cup chopped fresh parsley
Saute the vegetables in the butter until soft. Reduce heat to low, add the flour and stir to mix, add the cream and stir until thickened. Cool. Roll bread sliced to about ¼ inch thickness. Spread with the mushroom mix, sprinkle with cheese and roll up, wrapping each slice in plastic wrap. Chill for at least 3 hrs. then cut each roll into ½ inch slices. Put the parsley on a plate and press each slice into the parsley on both sides. The slices will be moist and the parsley will stick to them. Lay them out flat and allow to dry for at least 30 min. then plate and serve at room temperature. Store leftovers chilled, and toast to serve.

Parmesan Pinwheels:

Makes 20-24

9 oz. puff pastry = 1 sheet

1/3 cup finely grated Parmesan
2 Tbs. finely chopped fresh herbs of choice
1 egg beaten
Mix the cheese and herbs in a bowl. Roll the pastry out to an 8 inch square and sprinkle with half the cheese mix. Roll it again to a 10 inch square, brush with ¾ of the egg, sprinkle with the rest of the cheese mix and carefully roll it into a log. Seal the seam with the rest of the egg. Cut the log into ½ inch slices and place on a greased baking sheet. Bake in a preheated 425 deg. oven for 10 min. until golden and crisp. Cool on a rack. Store in an airtight tin.

Stuffed Pickled Mushrooms:

Makes 36

36 Button or Baby Bella medium-large mushroom caps-wiped clean
4-5 oz. liver pate* or deli liverwurst
Dijon mustard to taste
1small onion finely chopped
½ cup cider vinegar

3 Tbs. oil

Chopped fresh dill or parsley
Place the mushrooms in a pot with the vinegar and oil, add enough water to just cover, bring to a boil, cook for 3 min. Turn off heat, cool and store mushrooms in cooking liquid for at least 24 hrs. Mix liver pate with the next 2 ingredients. Drain the mushrooms on a towel, and stuff with the liver mix. Sprinkle with herbs to garnish and chill until ready to serve—up to 8 hrs. Store leftovers chilled.

*I usually use Underwood’s Liver Pate in the 4 ½ oz. can

Bacon-Cheese Bow-Ties:

2 per slice
1 loaf white or light wheat bread-crusts off
1 lb. bacon
1 jar cheese spread*

Wooden toothpicks
Soak the toothpicks in water for at least 1 hr. Cut the bacon in half crosswise, then each piece in half lengthwise. Spread the bread slices with the cheese, roll up and secure each half with a strip of bacon fastened with a toothpick and divide the roll in two. Bake on a lightly greased sheet in a preheated 400 deg. oven for 10 -12 min. until bacon is crisp, bread is browned and items have puffed into a bow shape. Serve hot or at room temperature.

*The original recipe suggests Cheez Whiz, but I prefer Old English sharp. Any spread will do though.

Chicken Meatballs with Dipping Sauces:

Makes 12-16 meatballs

1 lb. ground chicken or turkey

2 Tbs. teriyaki sauce

½ tsp. lemon pepper or salt

Pinch cayenne pepper

1 egg
½ cup crumbled feta cheese

Mix all the ingredients together, form into balls and bake on a foil covered baking sheet, in a preheated 350 deg. oven for 30 min. until brown. Serve warm or at room temperature. Chill leftovers and microwave to serve again or add to other dishes. Have napkins ready on the side.

Dipping Sauce 1

In a saucepan dissolve a 10 oz. jar of orange marmalade with soy sauce to taste.

Dipping Sauce 2
Mango or peach chutney diluted with enough apple juice, vinegar or herbal tea to blend into a smooth sauce.

Dipping Sauce 3

1 cup sour cream mixed with garlic powder, lemon pepper and finely chopped parsley to taste

Dipping Sauce 4

A bottle of your favorite barbeque sauce

May 10

Apr 11

SPRING ROASTS for EASTER and PASSOVER

Spring roasts are smaller and more tender than the hardy, often stuffed stars of fall and winter feasts. In keeping with the season, spring roasts are generally treated in a lighter manner or presented in a more delicate cut, such as a rack rather than a leg, and are often served au jus rather than with thickened gravy. They are meant to be accompanied by and compliment the fresh, young produce of spring not overpower it.

Moreover, the concept of lighter meals is in keeping with our natural inclinations at this time of year. As the weather warms we need less fat and fortifying carbohydrates to sustain us. Of course we also have the prospect of summer around the corner to motivate us to cut back on calories. Consequently, the suggestions in Spring Roasts are perfect for any holiday, occasion or simply dinner in springtime.

 

As mentioned above, things change in springtime but they have also changed with the times. Foods aren’t so seasonally specific as they were. For example pork, formerly associated with colder weather is found on menus all year and summer squash is available in winter. I dealt with this subject in my post on this book for March 22, 2018 and I quote portions of it here. Incidentally, that post lists different entrée recipes than this, so you might want to check it out.

 

“Beef is welcome, but in cuts like fillet mignon, London broil and a seasoned brisket. Pork too is acceptable, as loin, tenderloin or the elegant chop display of a crown roast filled with steamed spring vegetables. Lamb is making a comeback as a mature animal because it’s sustainable, but the legs are larger and chops in racks are becoming favorites. Poultry is still popular and turkey has joined the line-up but as a Hotel Breast not a full bird. Ham, cured over the winter has always been popular too.

 

Spring Roasts does contain recipes for veal, which though not often in supermarkets is still available in specialty butcher shops and recipes for veal and pork are interchangeable. The recipes in the Special Cuts section can be applied to handling similar cuts with different meats. There are also lots of recipes for sides and desserts.

 

With so many options it’s hard to choose because available selections cover a wide price range and there’s a huge variety of possible presentations. This book offers suggestions for the complete entrée as well as tips on seasonal upgrades. For example, if you feel comfortable with your own method of roasting, say a chicken, there are ways to perk it up for spring.

 

  • Rub the roast with oil and sprinkle inside and out with a dried herb of choice

  • Instead of potatoes, roast whole carrots, onions or lightly blanched fennel quarters around the roast. About 40 min. before it’s done, add the vegetables with a bit of canned, condensed broth, baste them a time or two.

  • Forget thickening gravy. Use the rest of the broth to deglaze the roasting pan at the end, adding a little wine or herbs to make a sauce to pass at table.

  • Try one of the easy stuffings below. I suggest the rice because it’s lighter than bread. The first 2 recipes can be made ahead, frozen and thawed for use on the day

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In general, for spring meals, I like to go easy on the carbs and serve several vegetable dishes,
including a leafy salad with fruit. If my group has some big or growing appetites, muffins, especially fruit ones or focaccia with a flavored topping are great fillers.” However, if you prefer stuffing, or want to roll a roast, there are seasonal options for that in Spring Roasts as well. Some examples are below:

 

 

STUFFING RECIPES – Stuffing with egg tends to puff and rice spills out. An easy way to keep the stuffing in a bird is to flatten a piece of bread with a can or rolling pin to compact it and place it over the cavity opening secured with a couple of poultry pins or skewers.

 

Apricot and Herb Stuffing:

 

Yield 3 cups-Adapted from Memorable Roasts published by Konemann
1 cup chopped dried apricots
1 onion chopped
1 stalk celery chopped
¾ cup raisins
1 Tbs. dried parsley
¼ tsp. EACH dried sage, thyme, rosemary
About ¼ cup milk*
3 cups fresh breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

 

Walnut and Ham Stuffing:

 

Yield 3 cups- Adapted from Memorable Roasts published by Konemann
1cup finely chopped ham
½ cup chopped walnuts
½ cup chopped mushrooms
¼ cup chopped parsley
About ¼ cup milk*
2 cups chopped breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

 

Fruit Stuffing for Duck:

 

Yield about 3 cups
2 apples, peeled, cored and diced
½ navel orange sectioned + 1Tbs. slivered orange peel OR (1) 8oz. can mandarin oranges, drained
About ¼ cup orange juice or milk
1/3 cup raisins
1 small onion chopped
1 stalk celery chopped
1 tsp. dried sage
3 slices raisin bread toasted-torn in1 inch pieces
Mix all the ingredients adding just enough liquid to hold it together. Stuff bird and cook as directed

 

RECIPES

Apricot Glazed Cornish Hens

 

4 Cornish Hens
1 cup apricot nectar
4 Tbs. apricot jam
1 tsp. butter – melted
Marinate the hens in a plastic bag with the nectar, in the refrigerator for at least 2 hr. turning often. Remove the hens, reserving marinade, and place in a pan breast side up. Bake in a 350 deg. oven basting with marinade often during first 40 min. Mix butter with jam and baste the hens a final time. Bake 20 min. more or until hens are tender. Deglaze pan drippings with a bit of white wine or apple juice and serve with the hens.

Duck with Cherries

 

4lb. duckling
2 cups white wine or apple juice
Salt, pepper, powdered ginger –
2 Tbs. flour
(1) 20 oz. can pitted Bing cherries in syrup
Clean the duck, trim the fat and remove the oil gland. Place the duck on a rack in the sink, prick the skin with a fork all over and pour 2-4 cups of boiling water over the duck. This shrinks the skin and helps it crisp. Sprinkle with the seasonings and put the duck, on the rack in a pan into a preheated 450 deg. oven for 15 min. reduce heat to 350 deg. and cook for 20 min. per pound until tender. Baste often with the wine or juice, using all. When duck is done, keep warm. Strain fat from pan drippings. Mix the flour with the drippings and cook until smooth and thickened. Add the cherries with syrup and heat through. Spoon some of the sauce over each portion as served and pass the rest.

Rack of Lamb:

Allow 1 chop per serving
Number 1
2 racks of lamb
½ cup mint jelly
2 Tbs. vinegar
Trim the meat well and place fat side up in a roasting pan. Brush with jelly melted with vinegar and roast 375 deg. 15-20 min per pound. Brush with rest of the jelly mix just before finished. Serve on a platter and divide into servings at table.

Leg of Lamb with Mint Sauce

5-7lb. leg of lamb
½ cup of mint sauce – a vinegar based sauce, not mint jelly. For recipe see p.28*
¼ cup of cider vinegar
1 cup chicken broth
1 cup beef broth
3Tbs. flour
Trim all the fat from the lamb, rub with the vinegar and place in a roasting pan with ¼ inch of water. Pour about ¼ cup of mint sauce over the lamb and put in a 325deg. oven. Roast 13-15 min. per pound for rare, 16-18 min for medium After 15 min. pour over the other ¼ cup of mint sauce. Baste frequently with drippings, adding water as necessary to maintain the liquid level. Meanwhile, dissolve the flour in 1 cup broth. When meat is done, remove to a plate and keep warm. Use I cup of broth to deglaze pan add to the cup with the flour in a saucepan. Bring to a simmer and stir until thickened. Serve hot with the meat and pass mint jelly on the side.

Caramelized Shallots or Pearl Onions:

Serves 4-6
1 ½ lb. shallots or pearl onions – skins peeled but root ends left on
1 Tbs. sugar
2 Tbs. butter
2 Tbs. oil
1 cup water, wine or broth
Sauté the shallots in the melted butter and the oil over medium heat until golden. Sprinkle in the sugar, toss to coat and continue to cook on low heat, until vegetables begin to glaze. Add liquid, cover and cook for 2-7 min. until vegetables are tender. Remove lid, allow steam to escape and cook until liquid evaporates and shallots are light brown and well glazed.

Berry Napoleons:

Serves 4
1 sheet puff pastry – rolled out to 9 x 12 inches
1 pint fresh berries of choice
1 ½ cup heavy cream or 2 cups whipped topping, or ice cream
Cover a baking sheet with parchment paper. Cut the dough into (12) 3 x 3 inch squares. Bake on the paper in a preheated 400deg oven for 15 min. or until golden. Cool and store air-tight if not to be used at once.
TO SERVE: Whip cream if using. Lay a square of pastry on a plate, place a portion of the cream then berries on top. Place the next piece of pastry on an angle on top. If serving 6, garnish with powdered sugar. If serving 4, repeat layers, placing the top piece of pastry at another angle, garnish with powdered sugar.

 

Have a Happy Holiday and stop to take a look at the book. Even if you don’t follow a recipe, you’ll discover many useful tips. You can find it on the site bookshelf, Kindle and our Etsy store. It’s a lot of value for $3.99.

 

 

 

Apr 4

PANTRY PASTA SAUCES

Pasta with its many shapes, topped with a variety of sauces make the perfect dinners in late winter-early spring when the ‘iffy’ weather makes it as difficult to plan meals as outfits. Generally, it’s too warm for the hardy, steaming dishes we love on snowy evenings, but it’s also too cold for light, barely heated summer fare. Moreover, the longer days and time change make us active in late afternoon, rather than rushing home in gathering darkness. We’re moving into summer routine when we eat later and want meals we can prep and serve quickly.

Having a selection of pastas and canned and/or jarred ingredients on hand solves both problems. Using any of the following recipes, you can have an easy, but elegant dinner on the table in no time. You can also see from these recipes that actually very few items and very little space are required to supply a wide variety of options, with ample room to allow for creativity and personalization.

Actually cutting it to bare bones, I could manage with just penne and angel hair pastas in addition to a couple of combinations of marinated artichoke hearts, sun-dried or canned diced tomatoes, olives, capers, mushrooms and/or anchovies-all shelf-stable, compact pantry items-plus a few basic dairy supplies. As I said it’s not much in the way of inventory but it goes a long way toward provisioning a number of quick, satisfying, delicious dinners.

However, as with all things considered simple and elegant, these pasta dishes must be done well. The sauces, as you can see, are surprisingly foolproof but getting the pasta right is very important to the effect of the finished product. It is never to be considered just bedding for the sauce but in these recipes, where the sauces are light, the pasta is intrinsic to the flavor. So I’m adding some advice on choosing and cooking pasta.

Commercially, two types of pasta are available, fresh and dried. Originally all pasta was home made, and a couple of decades ago pasta machines were all the rage. Properly made fresh pasta can be delicious, but it can also be heavy, sticky and tend to fall apart. Even when I lived in Italy, years ago, dried was the preferred choice of most family meals because it’s consistent in quality and easily controlled in cooking to be rendered al dente.

Selection of the shape should be determined by the sauce being served. The rule of thumb is that longer strands carry smooth, more fluid sauces well as they entwine on the fork. Chunky sauces are best served with shaped pasta, allowing the different morsels to be trapped in the indentations; the more robust the sauce, the bigger the pasta shape needed. Large flat noodles are preferred for bedding entrées, slices of meat or whole pieces of seafood. They are also excellent for layering baked dishes.

However choice of pasta is purely personal. It’s important to pair a sauce with the pasta that will best deliver it, but it’s equally important to have the pasta cooked correctly. Over cooked pasta becomes soft and unable to carry the sauce. Do pay attention to the package directions. They vary with the texture and shape of the pasta. Here’s a tip, most chefs in Italy cook pasta in broth, even if only envelope of bouillon granules in the water, it gives the dish extra flavor. Here’s another, don’t add oil to the water. It may stop the pasta from sticking together, but it also prevents the sauce from adhering to the pasta.

Most of the sauces I include below are meatless, but many will accept the addition of meat. Again the decision is personal, but my recommendation, especially for sauces with fresh produce, would be cooked ham or poultry, possibly seafood. Some sauces may even be used to top slices of leftover roast and bedded on pasta for an easy entrée. I would avoid adding ground meat unless indicated in the recipe because it will not only change the texture of the sauce, but can be difficult to incorporate into the cooking process.

RECIPES – All recipes serve 4. NOTE: The standard recommendation is 8oz. pasta per 4 servings. Because these sauces are light, more pasta may be needed depending on shape and density and on individual serving size requirements.

Tapenade Sauce

1cup chopped oil-cured black olives

1chopped garlic clove

2 anchovies

¼ to 1/3 cup olive oil – to desired consistency

Salt and pepper

Blend first 3 ingredients, add in oil to achieve the right consistency. Season and toss with pasta.

Sundried Tomato Sauce

10 sundried tomatoes+ 1/3 cup of their oil
1 bunch fresh basil-chopped
1 clove garlic-minced
1 Tbs. oil
2 Tbs. grated Parmesan Cheese
Puree all ingredients in a blender. Toss with cooked pasta.

Marinated Sun-Dried Tomato Sauce

12 diced sun-dried tomatoes+ their oil

1 clove minced garlic

1 Tbs. chopped parsley

¼ cup grated Parmesan

Toss tomatoes and garlic with hot pasta. Add parsley and cheese and toss again. Serve.

Tomato Sauce with Tequila and Cream:

2 cloves garlic minced

3 Tbs. oil

½ tsp. crushed pepper

12 skinned, seeded plum tomatoes, coarsely chopped – canned is fine

½ cup heavy cream

2 Tbs. tequila

Salt and pepper

Sauté garlic in the oil until aromatic, stir in pepper and add tomatoes and cook until fresh ones release their juice or the juice from the canned ones reduces. Add cream and stir until sauce thickens slightly. Remove from heat and stir in tequila. Season with salt and pepper, toss with pasta and serve.

Creamy Tomato Sauce with Herbs:

2 Tbs. minced onions

2 Tbs. oil

½ cup chopped parsley

1 Tbs. lemon zest

Pinch each dried thyme, marjoram, basil

½ cup heavy cream

12 skinned, seeded coarsely chopped tomatoes

Salt and pepper

Cook onion in oil until softened. Add parsley, zest and dried herbs. Cook 1 min. until blended, add tomatoes and cook until they release their juice Add cream and simmer for about 1 min. until sauce thickens. Season with salt and pepper, toss with pasta and serve.

Tomato, Basil and Feta:

8 peeled seeded and chopped plumb tomatoes, canned is fine, OR (1/2) 28oz can diced

1/3 cup dry vermouth

Salt and pepper and a pinch of cayenne – optional

2 Tbs. chopped fresh basil OR 1 Tbs. dried

6 oz. crumbled feta cheese

Sauté garlic in oil for 1 min. Add tomatoes and wine and sauté over high heat until alcohol has evaporated. Season to taste, toss in basil and cook 20 sec. Remove garlic, add pasta and heat through and serve with cheese on top.

Feta and Artichoke Sauce:

12 oz. jar marinated artichoke hearts

¼ lb. crumbled feta

¼ cup chopped parsley

2 Tbs. grated Parmesan

Salt and pepper

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Mix artichokes and feta in a bowl and set aside for at least 1 hr. Toss with hot pasta adding parsley and Parmesan. Season with salt and pepper.

Artichoke and Mushroom Sauce:

12 oz. jar marinated artichoke hearts coarsely chopped

1 clove garlic minced

2 tsp. oil

8 button mushrooms sliced

2 Tbs. chopped parsley

Salt and pepper

Sauté the garlic in the oil. Add mushrooms and cook until they release their juice; add artichokes and parsley and heat through. Season with salt and pepper and toss with pasta.

Mushroom Persillade

1 medium onion minced

2 cloves garlic minced

3 Tbs. oil

1 lb. button mushrooms diced

1 cup dry white wine

1 tsp. tomato paste

½ cup chopped parsley

Salt and pepper.

Sauté the onion and garlic in the oil until softened. Add the mushroom and cook until they release their juice, about 8 min. Season with salt and pepper. Add the wine and cook until liquid is reduced by half. Stir in the tomato paste and parsley, cook 1 min. Toss with pasta.

Pepper and Anchovy Sauce

4 roasted red bell peppers julienned (jarred is fine)

16 julienned anchovy fillets

2 Tbs. capers

1 clove minced garlic

Dash dried oregano

¼ cup olive oil

Salt and pepper

Combine all ingredients in a bowl and allow to rest for a couple of hours. Toss with hot pasta.

Roasted Pepper and Walnut Sauce

2 large roasted red peppers, seeded, skinned and diced (jarred is fine)

¼ cup olive oil

1 clove garlic minced

Salt and pepper

¼ cup chopped walnuts – preferable toasted

2 Tbs. ground parmesan

1lb. pasta

Place first 3 ingredients in a bowl, season with salt and pepper and allow to stand for at least 1 hour. Test seasoning and toss with hot pasta, then toss again adding the nuts and cheese. Serve at once.

 

Variation; Pepper and Olive Sauce*: Substitute ½ cup chopped oil-cured black olives for the nuts in the above recipe and add them to the bowl with the peppers. Proceed as directed above.

Green Parsley Pasta:

2 shallots minced

1 clove garlic minced

¼ cup oil

1 cup chopped fresh parsley

¼ cup grated Parmesan

Salt and pepper

Sauté shallots and garlic in oil over low heat until soft. Add parsley and heat through. Season with salt and pepper. Toss with pasta once then toss again with Parmesan.

Cheese and Cream Sauce:

2 cups heavy cream or half and half

1/3 cup grated Parmesan

Salt and pepper

Bring cream to a boil and stirring constantly cook until it reduces by 1/3rd and thickens. Add the cheese and season to taste with salt and pepper. Toss with pasta and garnish with chopped parsley.

Note: Only heavy cream and half and half can be boiled without curdling