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Apr 30

chicken global

CHICKEN AROUND THE WORLD

Usually May’s warmer weather, two holidays, graduations and other events, combined with the simple urge to get outside and socialize motivates me to write about foods for entertaining but this year is different. Most graduations are canceled and even if the quarantine is lifted, people will probably be hesitant about large gatherings on the holidays.

Instead, I’m going to discuss a topic familiar to anyone who’s had to cook a few dinners-chicken. Just as the quarantine started, Aldi’s had a chicken sale and I loaded up. I remembered a school friend of my daughter who claimed his mother could only cook chicken, but she knew 1,000 recipes, so they never got bored. I figured I had enough to keep me amused experimenting with recipes for the duration. Close but no cigar – many more recipes than chicken.

I had only one requirement, since I couldn’t shop for extras, all ingredients had to be pantry or refrigerator stable for storage. Here are 11 of my successes. The first 4 are old favorites from my book Dinners With Joy which I can’t resist including and they have freezing directions. The others are new additions to the favorites list; delicious each and every one of them. Some can be grilled outdoors, most will make good company meals later, and all will add variety in your daily routine. For two, Tandoori Chicken and Drunken Chicken, I’ve included alternate recipes. Both are simplifications but the second is a completely different, cold presentation. Take a look….

RECIPES
CHICKEN WITH OLIVES: Serves 4
4 boneless, skinless chicken breasts

¼ cup flour

20 green, pimento stuffed olives, cut in half

2 Tbs. oil

(½) 14 oz. can diced tomatoes

1 onion diced

2 cloves garlic mashed or equal amount jarred

½ cup White wine

3 oz. tomato paste

½ envelope chicken bouillon granules dissolved in – –

¼ cup water

2 tsp. olive juice – from the olives

Prepare chicken breasts by pounding thin, and coat in flour. Heat oil in skillet over medium heat, and brown chicken on both sides, about 6 min. total.  Remove chicken. Add onion and sauté 2 min; add garlic and sauté 1 min. more. Add rest of ingredients, and stir to combine, making sure tomato paste is incorporated. Return chicken to pan, cover and cook about 10 min.
Remove lid and cook 3 min. more to let sauce thicken, if needed.
Freeze as directed in plastic containers of desired proportion size. Re-heat in the Microwave on one half power, turning at one minute intervals as directed above. Finish at half power for two minutes or more as needed.

MUSTARD CHICKEN: Serves 44 chicken quarters, breast with wings or thighs with legs.

2 Tbs. Dijon or Spicy Brown mustard

2 tsp. garlic powder

1 envelope chicken bouillon

2 cups water – estimate

Salt for brining
Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with ½ Tbs. mustard. Place chicken pieces in an ovenproof pan, just large enough to hold them easily, and pour over enough water to fill 1 – 1½ inches in the pan. Sprinkle the envelope of bouillon on the water, and ½ tsp. of garlic powder on each of the pieces. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min.  Serve with pan juices on the side.

To Freeze- bake for 15min. less than the directed time. Cool, cover as directed, and freeze for up to 3    weeks.  Thaw overnight in the refrigerator, add more broth if needed to keep liquid at proper level. Cook at recommended temperatures 20 to 30 min. plus thaw time.

CHICKEN IN SHERRY CREAM: Serves 44 boneless, skinless chicken breasts

2 Tbs. flour – plus ¼ cup for dredging

4 Tbs. butter

1 small onion – diced

8oz. fresh button mushrooms – very small or sliced

(1) 10 oz. can Condensed Chicken Broth

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½ cup Cream Sherry

½ cup half and half or milk

Pound and dredge the chicken breasts. Melt 2 Tbs. butter in the skillet over medium heat and brown the chicken on both sides. Remove the meat, add and sauté the onions and mushrooms in the pan drippings, until onions are soft and mushrooms yield their juice.

Return meat to pan, add broth and sherry, reduce heat, cover and simmer until chicken is done, about 10 min. Meanwhile dissolve the 2 Tbs. flour in the cream. Remove chicken from pan, add the cream, or milk and stir over medium heat until sauce thickens about 3 min. Return chicken to pan and warm thorough about 1 min. Serve.

CHICKEN LILLY: Serves 44 chicken quarters – -breasts with wings, legs with thighs or a mixture – even one 3 lb.fryer quartered1 Tbs. salt for brining1 packet chicken bouillon granules4 large ribs celery with leaves – -or equal amount of smaller ribs1 Tbs. butterWaterWash the chicken well, removing any excess fat and organic bits. Put the chicken, skindown, in a container with enough water to cover, pour the 1 Tbs. salt over it and let soak for 15 min. Rinse very well, and put the pieces in a roasting pan that holds themcomfortably. Broil them, skin side up, until the skin dries and begins to bubble. Turnthem over and broil until very brown on the underside. Turn the skin to the heat again andbroil until the skin is a deep brown and begins to look burnt. This will take about 20mintotal broiling time. Remove the pan, and turn the oven down to 300 degrees. Discard any fat in the pan. Pour in enough water to reach a good halfway up the chicken. Add the bouillon packet, dot with the butter, and cutting the celery ribs in half, lay them in a layerover the chicken. Cover and seal the pan with foil. Bake for 1 hour. Serve with the celeryand pass the broth.

PRINCESS CHICKEN: Serves 6-from Around the World, Low-Fat Meals in Minutes by M.J.Smith & Michele Gaffney-Rabik
Marinade
6 boneless, skinless chicken breasts
1 Tbs. soy sauce
2 Tbs. cornstarch
Sauce
1 tsp. sesame oil
1 tsp. cornstarch
1Tbs.sugar
1 Tbs. sherry
2 Tbs. soy sauce
Stir-fry
(10) 1 inch dried hot red peppers-stems removed
1 tsp. black peppercorns
1 tsp. minced fresh ginger or ½ tsp. ground
2 tsp. oil
½ cup chopped roasted peanuts
Combine marinade ingredients and cover chicken, Let stand at least 10 min. Combine sauce ingredients. Heat oil in a skillet or wok and cook chicken until golden, about 6 min. per side adding oil if necessary. Remove chicken and add peppers and peppercorns to pan, cooking over medium heat until peppers turn dark brown. Add ginger and chicken and cook 1 min., add sauce and cook until thickened. Remove from heat and stir in peanuts. Serve hot.

LEBANESE CHICKEN: Serves 8-from Around the World, Low-Fat Meals in Minutes by M.J.Smith & Michele Gaffney-Rabik
8 boneless, skinless chicken breasts
1 small onion in fine dice-can use 1 Tbs. dried minced onions
¼ tsp. minced garlic- can use 1/8tsp. garlic powder
1 Tbs. oil
2 tsp. orange zest-not essential
½ cup orange juice
¼ tsp. cinnamon
1/8 tsp. allspice
2 Tbs. honey
Salt to taste
Saute chicken, garlic and onion in oil for about 6 min per side. Mix remaining ingredient and pour over chicken last 3 min. of cooking. Serve hot. Goes well with couscous cooked in chicken broth.

SPICY SESAME CHICKEN: Serves 4-from Practical Summer Food by Parragon Books
4 chicken quarters
1/3 cup plain yogurt
Zest and juice of a small lemon-can substitute 2 tsp. bottled juice and a pinch of lemon pepper
2 tsp. medium-hot curry paste*
2 Tbs. sesame seeds
Combine the yogurt, lemon and curry paste. Make a few cuts in the chicken meat and rub in the curry mixture. Place the chicken in a foil pan or on a cookie sheet, and spread with any remaining curry mix. Cook on grill or under the broiler for about 15 min. until juices run clear. (I baked it for 35 min.at 375 deg.) Serve hot or cold
*If new to curry paste, err on the side of milder in choosing.  Alternatively mix the spices listed in the standard Tandoori Chicken recipe for marinade below.

TANDOORI CHICKEN: Serves 6-from Around the World, Low-Fat Meals in Minutes by M.J.Smith & Michele Gaffney-Rabik
6 boneless, skinless chicken breasts
2 Tbs. fresh lemon juice-1 ½ Tbs. bottled
Salt to taste
Marinade
1 cup plain yogurt
2 Tbs. chopped fresh ginger-or 1 tbs. ground
2 minced garlic cloves or 1 Tbs. powdered
1 minced jalapeno
½ tsp. EACH cumin and coriander
¼ tsp. EACH turmeric and black pepper
Put chicken in a bowl with lemon juice and salt. Mix marinade ingredients and add to chicken. Allow to marinate covered, at least3 hrs. or as long as overnight. Cook chicken on a barbecue over medium hot coals or under a broiler, rack on 2nd level, about 5-6 min. per side until cooked through and juices run clear.

QUICK TANDOORI CHICKEN: Serves 4 –from 3&4 Ingredient Cookbook by Jenny White and Joanna Farrow
4 skinless breasts or thighs
1cup Greek yogurt-plain, strained
3 Tbs. curry paste*
Make thin slashes in the meat and place the chicken in a non-metallic dish. Mix curry paste and yogurt, rub over meat, cover and refrigerate for 8 hr. or overnight. Bake, uncovered, in a preheated 375 deg. oven for 20-30 min. until done. Serve hot.
* See Note under Spic y Sesame Chicken

DRUNKEN CHICKEN: Serves 6-from Around the World, Low-Fat Meals in Minutes by M.J.Smith & Michele Gaffney-Rabik
6 chicken breasts or thighs
¾ cup white wine
3 Tbs. flour
Salt to taste
¼ tsp. black pepper
2 Tbs. oil
½ cup chopped onion
¾ cup diced tomatoes
½ tsp. dried basil
½ tsp. dried thyme
1/8 tsp. Cayenne pepper
¾ cup sliced carrots
½ cup raisins
¼ cup sliced green stuffed olives
1 minced garlic cloves or ½ tsp. garlic powder
¼ tsp. sugar
Marinate the chicken in the wine in the refrigerator overnight, drain reserving wine. Combine flour, salt and pepper, dust chicken and sauté in the oil until golden. Add next 5 ingredients and reserved wine, cover and simmer 30 min. Add remaining ingredients and simmer 1hr. Serve hot-potatoes are suggested with this dish, either white or sweet.

COLD DRUNKEN CHICKEN: Serves 4-6 –from 3&4 Ingredient Cookbook by Jenny White and Joanna Farrow
(1) 3lb.chicken in pieces or equal amount of chicken parts-breasts and/or thighs
½ piece of ginger root sliced or 1 tsp. ground ginger
2 scallions or 1/2 small onion sliced
1 ½ cups dry sherry
Place the ginger and onion in the bottom of a pot, lay the chicken on top and just cover with water. Bring to a boil, cover and simmer 15 min. Turn off heat, let stand 3-4 hrs. Drain, reserve stock adding more if needed to equal 1 ½ cups. Remove skin from chicken, rub lightly with salt, cover and let stand 3-4 hours or chill overnight. Skim fat from stock, add sherry, recover and refrigerate 2-3 days, turning occasionally. To serve, skim any fat from aspic and serve with meat.

Apr 23

Lettuce 1

CHOOSING THE RIGHT LETTUCE

It’s important to have the right lettuce for a salad, not only as a fitting companion and compliment to the other ingredients, but for the purpose and for the occasion as well. A salad entree can support hardier, more filling varieties, whereas a light luncheon or side dinner salad needs a lighter touch. This is true throughout the year but especially in warmer weather when we have come to rely on salads as major players in our menus.

Our perception of ‘salad’ has really changed over the past several decades, as proven by the many varieties of lettuce found in supermarkets today. We no longer think of salad greens as a way to line a serving plate or as low-cal ‘bunny food’ needing a dressing for taste. We’ve come to appreciate the different types for their individual textures and subtle flavors and understand the choice of lettuce can determine the character of a salad and that a combination of one or more types can create a delightful flavor experience.

In addition, though the entrée salad has maintained its position on the menu, the ‘dinner side’ has evolved in two directions. Often it appears in its original place as a separate course, served just before the meat, and more recently, embracing a variety of ingredients, it has become the major part of the entrée, replacing both the carbohydrate and vegetable.  

I think the trend began in the 1980s with the arrival of restaurants, mainly steakhouses, with extensive ‘Salad Bars’. The restaurants were usually part of a chain and the salad bars were really an economy move. They could be maintained by kitchen assistants and wait staff, whereas an array of cooked vegetable dishes required a sous chef at least. Kitchen help could be reduced to a couple of ‘grill masters’, not trained chefs, who need only add a ready carb, a baked potato, fries or a quickly sautéed vegetable to complete the entrée plate.

Salad Bars offered other bonuses as well. They keep the customers busy and happy while waiting for dinner, take the edge off their hunger and give them the comfort of getting full value for their money. However, the real advantage has been for the public, by introducing it to the fun, creativity, diversity, individuality, not to mention the health benefits making a salad with lots of add-in choices offers. Today with specific restaurants serving only salads, salad offerings in supermarkets and fast food stops, salad has become not only a welcome but an intrinsic part of our diet. So much so, in fact, that it’s taken another step and become part of the entrée itself.

Since most salads are based on lettuce, either one type or a mixture of several, it’s important to know the characteristics of the main varieties to make the proper choices. I list the major players below with brief descriptions of each, but first, a word about handling lettuce in general.

When buying lettuce, avoid wilted, discolored or damaged leaves and, naturally, any signs of insect activity. Freshness is important because lettuce lose vitamins quickly after being picked. A head should always feel dry and firm at the base, but crisp head types like iceberg and Belgian endives should feel firm when squeezed. Due to the leafy structure, lettuce can be sandy and/or harbor insects even tiny snails, so it needs washing before using.

If it’s to be served soon, separate the leaves first and spin or pat dry with paper towels, then store in a plastic bag, squeezing the air out before chilling. If it’s to be kept for a time, wrap the unwashed head in a damp towel and place in the vegetable crisper. Crisp lettuces can last for a week, but soft types like Bibb should be used within 2-3 days. Above all, be sure lettuce leaves are dry before making a salad otherwise the dressing will be diluted. As for dressing suggestions, check out my post DIY Dressings to Make Salads Sing, July 31, 2015, for ideas.

MAJOR LETTUCE VARIETIES

Arugula or Rocket—Dark green, tender leaves with a peppery taste, more assertive in the larger leaves. An excellent accent when used with other ingredients.
Belgian Endive—Firm, cone shaped with crisp yellow edged leaves and a slightly bitter taste. Excellent sliced into rings or with the leaves stacked, drizzled with dressing, held by the pointed end and eaten with the fingers.

Bibb, Butter or Boston Lettuce —A loose, soft head with rounded leaves and buttery flavor. Best with light vinaigrettes or French Blue Dressing (See post May 25, 2017-French Potato Salad)

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Coral Lettuce—Both red and green varieties have tightly curled, crisp leaves with rippled edges and a subtle, sweet flavor; often mislabeled as ‘Red’ or ‘Green’ leaf lettuce; combines well in salads.

Curley Endive or Chicory—Slender, light green, frilled leaves. Has a mild, bitter flavor that can add a zing to a combination of lettuces.

Iceberg—A round, firm head with tightly packed, crisp pale green leaves. It’s currently lost favor because of its lack of nutrients and bland taste, but it’s still a great choice to add bulk to a salad, especially one prepared for crowds.

Mixed lettuces—Small, young leaves of many lettuces. Delicate in flavor and tender in texture, makes an excellent salad with an equally light dressing.

Red and Green Leaf Lettuce—Often confused with coral lettuce, but is a loose headed lettuce with long variegated leaves and a delicate flavor that is best served alone with a light dressing.

Radicchio—Dark red leaves in a tight head with a very bitter taste. Best used as an accent with other ingredients.

Romaine or Cos—Large, elongated heads with green, crisp, succulent, sweet leaves and high vitamin content. Excellent salad base or can stand alone.
NON LETTUCE SALAD BASES

Sprouts—Snow Peas, Alfalfa, Beans etc.—An excellent decorative addition to a salad to add crispness to the texture and a slightly grassy note to the flavor. Not to be used alone.

Spinach—There are 2 types of spinach in the stores, the bagged ‘baby’ and the field grown found in bunches. The ‘baby’, also called ‘English’, or when I first encountered it in Italy years ago, ’New Zealand’ spinach, is actually a different variety which grows in bush form with only the leaves harvested. It’s not a young version of the field variety which grows from the ground in separate plants and is cut at the roots like lettuce. Both types have dark green rounded leaves, a hearty flavor and are loaded with vitamins. Either can carry a salad alone and support a substantial dressing.

 Kale—Can be used as a salad green in winter. It has the same qualities as spinach, but requires the stems be removed. Baby kale can be served raw, but the large leaves require a slight blanching and then a chance to re-crisp in ice water before inclusion in a salad.

Watercress—Small, glossy, dark green leaves with a peppery, yet cool taste. Excellent chopped and mixed with cream cheese in sandwiches or used as a bedding to showcase one ingredient, but tends to get lost in a mixed presentation.

Cabbage—Is a vegetable of the mustard family. However, it is served so often as a salad that it deserves a mention here. There are many types of cabbage in a wide range of colors, Chinese and round head, white, red, green, purple. They all have firm, crisp, leaves so tightly packed that it’s advisable to cut into the head to wash it. Cabbage has a hearty flavor and is loaded with nutrients but differs from lettuce in its versatility. It can be cooked in a number of ways, brined or pickled because the leaves have more stability than lettuce leaves. As a salad, its distinctive flavor needs an assertive dressing.

EDIBALE ADD-INS
Herbs– I grow my own and love to add the leaves to salads for special flavor effects. The choice of herb depends on the other ingredients and the rest of the meal, but chives, oregano, basil, mint, sage, marjoram, thyme and lemon balm are my special favorites and I often use different varieties, lemon thyme, Thai basil etc. Also, I like to add the flowers of these herbs when I can, but as for other edible flowers, though they can give color and flavor to a dish, I’m careful to buy only commercially packaged ones and those specifically required by the recipe I’m making at the time . This is definitely something I won’t ‘stock up’ on and keep.

Apr 16

MothersDay1B

NO STRESS RECIPES FOR MOTHER’S DAY

In preparing this article a few weeks head of its posting date and over a month in advance of the holiday, I realize, due to the present Corona Virus precautions, I need a crystal ball to plan for Mother’s Day. I hope, by then the social vigilance will be over, people will be eager to get out, restaurants will focus on making the most of their busiest day of the year-as they should, this is a rough time for them. On the other hand, it’s possible some families will have discovered a new togetherness or traditionally ptrfer to celebrate the day privately. So rather than addressing particulars of a situation I can’t foresee, I’m dusting off a post from two years ago. It’s totally as fitting now as in 2018, as is No Stress Recipes for Mother’s Day, the book it discusses.

Ever since Mother’s Day was declared a holiday in 1914, its purpose has been to provide Mother with a day free from work. The main focus is to present her, as guest of honor, with a lovely dinner, a tradition which has grown over the past century. In fact, Mother’s Day has become the busiest day in the year for restaurants.

However, times have changed and most mothers now work out of the house or away from it, rather than IN it. Dinner out isn’t the special treat it used to be. Many families want to personalize Mother’s Day by taking an active role in the dinner. The idea is fine but the success of the venture depends on the kitchen experience but more importantly the attitude, of the others involved. Without proper guidance this can be a disaster and a nightmare for Mother, not a delight.

‘Proper’ in this case means ‘responsible’ and even a kitchen novice can pull off a great dinner if they are serious about doing it, have a bit of patience and can read . I realized this several years ago when two neighborhood children heard I was ”in the cooking business” and asked if I’d help them make a nice day for their mother, while their father was deployed in the military overseas . The experience inspired No Stress Recipes for Mother’s Day, a book of adult pleasing recipes modified for easy preparation and for child-friendly participation with monitoring.

That holiday’s menu was so successful, that their father appealed to me the next year. He had been transferred and the family was moving within days. He asked me to plan a Mother’s Day menu that would give his wife a break, but wouldn’t interrupt their schedule by stopping to go out or require them to unpack any utensils. Menus and recipes for both years are in the book as illustrations of the fact that lovely meals can be made even by children with a little help and a lot of equipment isn’t always necessary.

The recipes in the book cover not just dinner but all three meals plus desserts, to give Mother a full day away from the kitchen. Dishes include: Baked Eggs in a Cloud, Fast Fruit Crisp, Breakfast Turnovers, Greek Pita Pockets, Spaghetti Squash Primavera, Tuna and Bean Salad, Pork Loin with Apricot Glaze, Chicken in Orange Sauce, Salmon with Mustard, Chocolate No-Cook Bars, Easy Berry Angle Cake #1 and #2, Zebra Cake and many more to choose from-all simple to make and delicious to eat. See the full list of dishes below, you’ll find several you like.

So if you want to try making a dinner for Mother at home or simply want to add some restaurant quality, simplified recipes to your repertoire and/or get the family involved in making delicious meals here’s your chance. No Stress Recipes for Mother’s Day is the guide you need. Find it on this site’s Bookshelf and Kindle. Price $3.99

RECIPES IN THIS BOOK

GOOD MORNING

Baked Eggs in a Cloud – – Page 27

Cheese Pocket Biscuit – – Page 3

Eggs Adeline – – Page 26

Eggs Aurora- -Page 3

Eggs Parmesan—Page 4

Fast Fruit Crisp – -Page 4

French Toast – -Page 4

Frittata – – Page 5

Store Purchased Pancakes and Waffles – – Page 5

Turnovers – – Page 5

Toad in Hole – – Page 28

Yogurt & Bananas – – Page 6

HIGH NOON

Most Mothers favor light, healthy lunches, so I’m concentrating on that type of recipe here.

Recipe Listings:

Cheesy Toasted Tuna Sandwiches – -Page 6

Classic Quiche Lorraine – – Page 7

Greek Pita Pockets – -Page 7

Monte Cristo Sandwiches – – Page 8

Orange Banana Salad – – Page 8

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Spaghetti Squash Primavera – – Page 8

Spinach Salad – – Page 9

True Deli Style Sandwiches –Page 9

Tuna and Bean Salad – – Page 9

Vegetable Wraps – – Page 10
Waldorf Salad – – Page 10

Zucchini, Onion Bean Salad – – 11

DINNER TIME

Recipe Listings:

Beef Kabobs – – Page 12

Chicken in Orange Sauce- – Page 12

Chicken with Mustard and Honey – – 13

Chip’s Chuck Roast – – Page 13

Cornish Hens with Wild Rice and Grapes – – 24

Flounder Rolls – – Page 14

Grilled Swordfish Steaks with Melon Salsa – – Page 14

Pork Chops Basil – – Page 15

Pork Loins with Apricot Glaze- -Page 15*

Pork Rosemary – – Page 16*

Salad Nicoise — 17

Salmon with Mustard – – Page 18

Stew on a Grill – -Page 28

*Can also be made with turkey tenderloin whole or sliced

DESSERTS

Recipe Listings:

Cheesecake Bars – – Page 19

Chocolate No-Cook Bars – – Page 19

Easy Angel Berry Cake # 1 – – Page 19

Easy Berry Angel Cake # 2 – – 19

Fruit Pizza – – Page 20

Fruit Rustica – – Page 20

Meringues – – Page 21

Mock Black Forrest Sheet Cake – – Page 22

Pistachio Pie – – 22

Puff Pastry Tower- – Page 23

Wrapper Fruit Cups – – 23

Zebra Cake – – Page 23

Apr 9

Springfruits2

17 SPRING FRUIT DESSERTS

The first of the spring fruits, rhubarb, is actually a vegetable, but its taste is acrid and sour. It needs so much sugar to be edible; its recipes are treated as spring fruit desserts. Of ancient Asian origin, it traveled West through Turkey and Russia getting a reputation as a cleansing medicinal plant along the way.  Traditionally, it was welcomed in markets and on tables as the definitive sign that winter was over and regarded as a healthy spring tonic as well.

However, about 50 years ago rhubarb began to disappear from menus, become less available and quite expensive. My guess is that with sugar prices rising at the time as was our obsession with calorie counting, healthy eating and conviction that anything loaded with sugar was bad, pushed rhubarb, with its tart taste under the bus as a customary spring fruit dessert.

Our tastes have changed since then, matured. We’re more open to a variety of cuisines and flavors so rhubarb may be ready for a come-back. I hope so, because it’s delicious its own, and can be used in many ways, but it combines well with other fruits. That’s why I’m including 4 rhubarb recipes here: 1-my favorite kutchen, 2-a multi-purpose, 3-onecombined with strawberries and 4-one for either or both.

The rest of this post I’m devoting to recipes for the other, the really popular spring fruit—Strawberries. Although, nowadays, they’re available all year, desserts devoted entirely to them still sing ‘spring ‘and light up a table.

RECIPES

Rhubarb Kutchen: Serves 12
Topping:
4 egg whites

¾ cup sugar
2 drops vinegar
1 tsp. vanilla
Base

1 ¾ cup flour
1 tsp. baking powder
2 Tbs. sugar
Pinch salt
½ cup butter

2 egg yolks – beaten
½ cup toasted chopped walnuts

Filling:
4-5 cups rhubarb cut in

1 inch pieces
2 egg yolks – beaten

2 cups sugar
½ cup flour
For base: Mix first 4 ingredients, cut in butter until batter is crumbly. Stir in eggs and nuts until well combined. Press into the bottom of a 9 x 12 inch baking pan.
Separately combine egg yolks, sugar and flour until blended. Stir in rhubarb. Pour filling into crust and bake in a preheated 350 deg.45 min. Top with meringue and bake an additional 10 min. or until meringue is golden. Serve chilled or room temperature.

Rhubarb Compote: Yield 1 quart
 2 lbs. fresh rhubarb, roughly chopped

1/2 cup water

3/4 cup granulated sugar

Peel of half a lemon/orange

1/2 teaspoon vanilla bean paste (or 1/2 teaspoon vanilla extract)

Combine all ingredients (excluding vanilla) in large sauce pot. Heat to medium-high and stir occasionally until rhubarb begins to break down completely. Remove from heat, stir in vanilla bean paste (or extract), and allow to cool to room temperature. Refrigerate and use as desired.
Can be used as layer fillings for a cake, or between layers of whipped cream to make a parfait, a dessert sauce or a compliment to poultry.

Original recipe yields 8 servings

Strawberry Rhubarb Pie: Serves 8-10
1 cup sugar
½ cup flour
1 lb. fresh rhubarb-chopped
1qt. fresh strawberries hulled divided if large
Pastry for a 2 crust pie.
2 cups flour
¾ cup shortening
2 Tbs. sugar
2pinches cinnamon
Ice water-1/4 cup +
2Tbs.milk + sugar to sprinkle—Optional
Mix first 4 ingredients in a bowl and toss to coat well. Place the flour, sugar and cinnamon in another bowl and cut in the shortening until it resembles fine pebbles. Gradually add the water only until the dough sticks together form a ball. Allow to rest, chilled for a few minutes. Divide dough in half and roll each into a round to fit the pie plate. Line the pie tin, pour in the filling, optionally dot with butter and cover with the second dough round, sealing the edges with water and crimping them. Poke some air holes in the top with a fork or knife and optionally, brush with milk and sprinkle with sugar. Bake at 450 deg. for 15min. lower heatto350 deg. and bake 25-30 min. more. Cool before slicing.

Easy Berry Angel Cake: Serves 4-8-12 depending on size of cake

This a quick, elegant answer to the problem of providing a nice dessert when there isn’t time to prepare one from scratch, and a tasty end to a meal anytime. Any berry will work, as would peaches, but blueberries tend to discolor the cake, and peaches offer a rather bland appearance.

Rhubarb compote, sliced strawberries or a combination of the 2 are options
1 Angel Food cake – purchased or made from a mix—Pound cake will work as well.

2 pkg. frozen strawberries with juice or 2cups rhubarb compote or a mixture

1 box Vanilla Pudding mix *

1 pt. whipping cream

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Cut the cake into 3 layers using toothpicks, a ruler and a knife. Select, and put aside a few choice berries to use as garnish. Combine the pudding mix and berries with juice in a saucepan and bring just to a boil. Remove from heat and chill.

Whip the cream and fold into the chilled berry mixture. Spread on the three cake layers. Garnish the top one with the reserved berries.
*In a pinch substitute equal amount Cool Whip for the pudding and cream. Just mix and spread.

Strawberry Shortcake
Biscuits: Yield 12
2 cups flour
1 cup milk
2 ½ Tbs. softened butter
4 tsp. baking powder
1/3 cup light brown sugar
2 Tbs. granulated sugar
Cinnamon
Mix first 5 ingredients well with a spoon. The dough will be moist and sticky. Drop by soup spoons onto a lightly greased baking sheet in 12 well separated mounds. Sprinkle top with granulated sugar and cinnamon. Bake in a preheated 400 deg. oven 15-17 min. until bottoms have tanned edges. Remove from pan with a spatula and allow to cool completely on a rack. Store covered.
Filling
Strawberry: Allow 1>1 ½ cups berries per serving. If serving soon, reserve a few berries for decoration. Slice berries in a bowl, add enough sugar to sweeten and leave to marinate at room temperature until juices form syrup, then chill until serving. If making ahead, per 2 cups berries, combine berries with ½ cup apple juice, 3 Tbs. lime juice and just enough sugar to sweeten in a saucepan. Stir over to low heat just until berries soften, cool and chill until serving.

Angel Nests: Serves 4-6
3 egg whites
1 cup sugar
1 Tbs. flour
1 Tbs. cornstarch
1 tsp. vanilla or almond flavoring.
2 drops of white or cider vinegar
Beat the egg whites into peaks, adding the vinegar to temper them half way through, then the flour and the cornstarch, finally the sugar in 3 parts while beating until stiff glossy peaks form. Draw an 8 or 9 inch circle on parchment or waxed paper. Put the paper on a cookie sheet and fill the circles with the beaten whites, using the back of a fork to indent the center and raise the sides to form a nest. Bake at 250 deg. for 60 min. Leave in oven for 30 min. then cool on a wire rack and store airtight. To serve, fill the center with sliced fresh fruit or berries.

Meringue Torte: Serves 4-6
4 egg whites
1 cup sugar
2-3 drops of vinegar Flavor extract—optional
Make the meringues as directed in the Basic Recipe. Draw three 6-7 inch circles on waxed paper and cover one, probably two cookie sheets. Spread the meringue carefully, dividing it between the circles. Smooth the top surfaces of two of them. Use a spoon to lift the surface of the third into decorative peaks. This will be the top. Bake in a preheated 250 deg. oven for 60-70 min. Cool and then carefully remove paper. Can be made 2 weeks ahead if stored air-tight with waxed paper between the layers. Just before serving fill the layers with any of a variety of items-ice cream, custard pie fillings, mixed whipped topping and cream cheese with fruit, whipped cream with fruit.

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

Tartlets: Makes 12

1 box Puff Pastry- -2 sheets (2) 6 cup muffin tins Roll the pastry out to the point where (6) 5 inch circles can be cut from each. Place a circle in each muffin hole. Cut (12) 5 inch circles of parchment or waxed paper and place on top of the pastry. Weigh them down with dried beans or rice. This is the way to maintain the cup shape as the pastry cooks and rises. Bake in a preheated 400 deg. oven 10 – 15 min. until pastry is golden. Remove paper and weights and cool pastry cups on a rack.
 Fillings: 1) Fresh berries mixed with a bit of sugar and topped with whipped cream

Other Shell Choices
1) Wonton Cups: Makes 24 –From Eat Up and Slim Down by Jane Kirby and David Joachim
24 wonton wrappers
2Tbs. melted butter
Line a wrapper in each cup of a 12 cup or (2) 6 cup muffin pans. Brush with butter. Lay a 2nd wrapper diagonally on the first and brush with butter. Bake in a preheated 350 deg. oven for 10 min. Cool, then remove from pan.
2) Puff pastry shells or phyllo cups; These are sold frozen in most supermarkets. As a tip, sprinkle the puff pastry shell liberally with sugar before baking as a decorative touch. Fill with fresh or prepared fruit topped with cream or use the recipe above. Only thaw these items as needed and don’t attempt to refreeze any uncooked ones. Store airtight.
3) Tortillas: Spread each of 4 flour tortillas with cream cheese and then place about 2 soup spoons of the drained prepared fruit down the center. Reserve juice. Roll tortilla and place seam side down on a baking sheet. Bake 8 min. in a preheated 425 deg. oven. Cool, chill, optionally garnish with whipped topping and drizzle with reserved juice.
4) Cake Cups: Found in most supermarkets. Fill in any of the above ways.
5) Pastry Dough: Make or buy dough for a 2 crust pie, which should be enough for 6 individual desserts.
1) Tart Shells: Cut the dough in strips slightly wider than the diameter of the muffin tin cups or custard cups which will be used for baking. Put one strip in the cup; put a dot of water in the center if the bottom and lay the other strip at right angles across it. Lightly press the edges together to seal and trim the top edges folding a bit over to make a rim. Fill partially with raw rice or beans, bake at 450 deg. for about 12 min.
2) Individual Galettes: Using a saucer as a template, cut dough in rounds. Place on a baking sheet and fold up edges in pleats to make sides. Allow for about 1 ¼ inches all around. Fill with crumpled waxed paper or parchment paper to hold the shape and bake at 450 deg. about 12 min. Cool, carefully remove paper, fill and garnish in any of the above ways.
3) Turnovers: Using the saucer templates, cut the dough as above. Place 1 soup spoon of drained, prepared fruit on the center. Fold over to make a half moon. Dampen edges and crimp with a fork to seal and prick the top 2 or 3 times. Bake on a sheet in a preheated 450 deg. oven about 15min. until golden. Cool, garnish with powdered sugar, or whipped topping and serve. Alternatively, sprinkle with granulated sugar before baking and simply drizzle with reserved juice.

Yogurt Berry Cups: Serves 6
2 pints fresh berries – frozen to make 3 cups, or 3 cups frozen
8 oz. plain Greek yogurt
2 Tbs. powdered sugar
The important thing is that the berries be frozen to start this recipe. Place all ingredients in a processer and blend until mixed but still very chunky. Place in ¾ cup custard cups and cover with plastic wrap. Freeze until serving. TO SERVE: dip cup briefly in a pot of hot water and quickly invert onto plates. Chill again to firm. Garnish with whipped cream, fruit or herbs.

Strawberries Romanoff: Serves 6

3 pt. large strawberries
9 Tbs. crème de cassis OR 2Tbs.rumand 6 Tbs. Cointreau
Freshly ground pepper
1 cup crème fraiche
Cut berries in half lengthwise. Save 6 halves for garnish and place the rest in a bowl with the liqueur, add a couple grinds of pepper and allow to marinate1hr.at room temperature. Divide among dessert dishes top each with about 2 1/2 Tbs. creme fraiche and a strawberry half.

Apr 2

springvegetablees2

SPRING VEGETABLES

Last week I wrote that spring roasts, compared to the stars of winter, are lighter in cut and treatment. They’re chops and loins in place of joints, with au Jus, or fruit based sauces in place of hearty gravies.  The reason is simple; these meats accompany the fresh spring vegetables and meant to compliment them. Spring vegetables are young and delicate which is mirrored in their flavor and texture. Robust foods overpower them.

Unfortunately, this is the one season when vegetables can be elusive. If the winter lingers, or the holidays come early, they might not be available. Years ago, planning event dinners used to be ‘iffy’. Now, while we still hope to get fresh produce, if the growing season is delayed, there are frozen substitutes, and, thanks to modern air transport, imports.

In fact, so many produce items are currently available all year that we tend to forget which are actually designated as being ‘Spring Vegetables’.  Here are recipes for 10 items traditionally associated with this season. Of course, there are countless other ways to prepare each but please remember that heavily seasoned, sauced, or long cooking methods can defeat the desired impression of the dinner. To see more spring vegetable recipes check these links: April 19,2013,  MAY 17,2014,  April 9, 2015,            March 31, 2016,  April 20, 2017 and a special post on Naturally Resourced Greens April 6,2017

 RECIPES

Artichoke Casserole: Serves 6-8- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand.
20 oz. frozen artichoke hearts-thawed
2 cups seasoned dried bread crumbs
2 lemons-juiced
8 Tbs. butter
Salt and pepper
Toss the artichokes with ½ the breadcrumbs and the lemon juice. Place in a 1 ½ -2 qt. shallow baking dish suitable for serving. Season, scatter the rest of the crumbs over and dot with the butter. Bake at 350 deg. for 30 min. or until golden. Garnish with chopped parsley and serve warm.

Asparagus with Garlic and Parsley: Serves 4- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand. This is a truly seasonal dish combining 3 spring produce.
1 lb. asparagus
1Tbs. minced garlic
2 Tbs. fresh chopped parsley
4 Tbs. butter
Mix the garlic, butter and parsley and gently melt over low heat-set aside. Trim the asparagus spears and place in a dish suitable to allow them to lay flat in no more than 2 layers. Add 2 Tbs. water and microwave, depending on thickness of stalks, 3-9 min. until tender but crisp. Drain water, plate and roll to cover in butter mixture. Serve warm.

Sweet  Pepper Green Beans: Serves 4
1 lb. young green beans
(1)12 oz.jar sweet salad peppers-drained, juice reserved
(1) 2.25 oz. can sliced ripe olives-drained
Check beans for strings and boil in salted water until crisp-tender but still bright green. Drain and pat dry on paper towels.  Toss beans, peppers and olives. If serving hot, add enough reserved juice to moisten (2-3 Tbs.) If serving room temp or cold mix reserved juice with 1-2 Tbs. olive oil to make a dressing and gently toss.

NOTE: The next 2 recipes also work well with fennel, endive, celery and onions

Thyme Baked Carrots: Serves 4 
1 lb. carrots-small regular carrots are best for this-peeled, julienned (¼ x 3 inches)
1 cup chicken or beef stock
2 Tbs. chopped fresh thyme-parsley, marjoram or sage will also due
2 Tbs. butter
Place the vegetables in a shallow baking dish, pour the stock over, season, scatter the thyme on top and dot with butter. Bake at 350 deg. for 35-40 min. until stock is absorbed and carrots are tender. Serve warm.

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Braised Leeks: Serves 6
Leeks are prone to retain soil. To clean cut to within 1 inch of the white part, soak well and hold under running water. If some dirt is still visible, cut them in half lengthwise.
6-8 Leeks-cleaned
1 cup + chicken broth
6 Tbs. Butter
Salt
Steam the leeks in a covered pot with the broth and salt to taste until tender. Drain and melt the butter in a pan, add the leeks and cook over medium heat, turning often, until lightly colored. Check salt and serve hot with butter pored over. Garnish with parsley or dill.

Dandelion Salad: Serves 4
1 lb. fresh dandelion greens-well washed and dried -tough stems removed
About 6 Tbs. of the dressing below-heated
Place the greens in a salad bowl and add the dressing gradually, while stirring. Greens will wilt as the warm dressing is added. The amount of dressing is to taste, but less is better than too much.
Nana’s Home-Made Mayonnaise Dressing: Also sometimes called Boiled DressingA family recipe with many uses. It keeps in the refrigerator for months, I always double the recipe because it makes the best Cole Slaw(add celery seeds), is a wonderful spread and an excellent sauce for vegetables.
3Tbs. sugar
½ tsp. dry mustard
1/8 tsp. paprika
1 Tbs. flour
½ tsp. salt
1 Tbs. butter
½ cup water
½ cup vinegar
2 eggs well beaten
Mix dry ingredients. Place in a double boiler with vinegar, water and butter. Cook over medium heat until butter melts. Pour the hot liquid gradually into the eggs, then pour the whole mixture back into the pot and return to the stove. Continue cooking over medium heat until thickened to the point where the spoon can leave a trail across the surface. Allow to cool completely at room temperature then keep refrigerated in tightly sealed glass jars.

Peas with Mint: Serves 4
½ lb. shelled fresh peas 
2 Tbs. butter
2 Tbs. chopped fresh mint
Salt and Pepper
Drop the peas into boiling water for 2-3 min. until cooked but still crisp. Melt the butter with the mint in a small pan over low heat; add the mint, then the peas and seasoning. Stir to combine well and serve warm.

Sautéed Snap Peas: Serves 4- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand.
½ lb. sugar snap peas-strings removed
1 Tbs. minced garlic
2 Tbs. oil
1 Tbs. toasted sesame oil
Salt and pepper
Heat the oil in a wide skillet over high heat, when hot, add the other ingredients and sauté, tossing , for 5-6 min. until peas are crisp-tender. Serve at once.

Sautéed Radishes: Serves 4- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand.
1 lb. radishes-trimmed and split lengthwise
1 Tbs. minced garlic
1 Tbs. rice vinegar or other light, flavored vinegar
¼ cup olive oil
Salt and pepper
Heat the oil in a sauté pan over medium heat, add the radishes, season and add garlic. Cook 5-6 min. gently tossing. Add the vinegar and stir to incorporate. Serve at once.

Fresh Spinach Salad with Lemon Oil: Serves 4
This salad stands alone or welcomes any of the following additions; fresh berries, cheese, toasted nuts or seeds.
1 lb. fresh young spinach or (1) 10 oz. bag salad spinach-large stems removed.
1 large lemon
2 Tbs. olive oil
Put the oil in a bowl; add 1 tsp. of zested lemon rind and 2 Tbs. of lemon juice. Toss with the spinach and any add-ins, saving a few for garnish.