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
Dayis 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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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.
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.
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.
Spring
roasts are smaller, more tender than the hardy, often stuffed stars of fall and
winter feasts. Also, 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.
The
concept of lighter meals is in keeping with our natural inclinations this time
of year. As
the weather warms we need less fat and fortifying carbohydrates to sustain us.
Of course we’re conscious too, of the prospect of summer around the corner and
motivated to cut back on calories. The recipe suggestions in Spring Roasts, are perfect for any
holiday, occasion or simply a spring dinner.
Foods have changed
with the times as well.
They aren’t as 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, turkey, chicken 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.
There
are many menu options and available selections cover a wide price range
resulting in 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 I’m
catering to 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:
RECIPES
STUFFINGS –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
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.
Brisket
Bordelise:
Serves 6
5 lb. brisket of beef
2 bay leaves-crumbled
2 tsp. dried thyme
2 tsp. dried marjoram
4 whole cloves
2 cups condensed, canned beef broth + more if necessary
4 Tbs. butter
Salt and pepper-to taste
Flour
6 onions
12 carrots
2 fennel bulbs quartered
¼ cup red wine-optional
Dust the meat with the flour, shake off excess. Press ½ the dried herbs on the
bottom of the roast, sprinkle with salt and pepper, place it in a pan and press
the rest of the herbs and seasonings on the top. Add the cloves to the pan and
1 cup broth; cover and roast in a 350 deg. oven about 1 hr. Add the vegetables
with the wine and ½ cup broth and cook, uncovered 35-40 min., basting often,
adding more broth if necessary to maintain liquid level in pan. Remove the meat
and vegetables to a plate. Remove the cloves and deglaze the pan, adding the
butter and the last ½ cup broth or more if needed. Carve the meat in slices and
pass the pan juices at table.
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.
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Globally, pasta is perhaps, the most popular food. With over
100 varieties of noodles, it fits any cuisine and occasion depending on the
sauce and sauces can be traditional or spur of the moment innovations with an
infinite number of combinations depending on available ingredients. Pasta dishes are always fresh, can be quick and easy, depending on
the sauce, and constantly offer room for creativity. That’s part of the fun,
and appeal, of pasta. For those observing a Lenten diet, or perhaps just
seeking a weekday dinner solution that’s easy and will be well received, pasta
is the perfect solution.
For example, soon after I moved
to Italy, I learned that the commercially bottled and labeled olive oil, sold
in stores, used in hotels and large restaurants was different from the ‘house
oil’ oil served in small trattorias and homes. That oil came from communal
pressings in near-by towns or from family or friends who had groves, and it had
enough body and flavor to stand alone. Within weeks I had worked out a favorite
fast meal to make after a long day’s work; a steaming plate of capellini,
tossed with oil salt, pepper and cheese. It took all of 8 min.to make and
tasted divine.
Then a friend suggested I up the taste by adding spinach
pasta and another advised I add tomato pasta as well and call it Pasta Bandiera
or Flag Pasta because it was the color of the Italian flag. That led to a
running game of devising sauces to use on the dish using only those three
colors. The red was tomatoes or peppers, and the white fennel, onion, cheese,
even chicken or fish but the green ran a whole range of vegetables and herbs, including
pesto. As for me, I stuck to my original combo for the most part, and still do,
using a quality oil, as a favorite go-to after a busy day but the story illustrates the imaginative fun and flexibility that
working with pasta offers.
The only real guideline in using pasta is in
pairing the sauce with the right one. Smooth sauces are best
presented on long strands and flat surfaces while chunky ones are better
topping shaped varieties because the crevices trap the morsels of food. Of
course, the smaller the food bits, the smaller the pasta shapes needed, and the
more delicate the sauce the more delicate the pasta, whereas chunkier or more
rustic sauces require firmer gauges of pasta. Other than that, it’s up to the
cook!
The first two recipes below are traditional. Four are really versions of other
presentations and open to experimentation or adjustment, the final four feature
seafood. Aside from the giant shell dish which is a given, I mention
pasta types with each recipe but only as suggestions. If you want to see more sauce recipes, I have a series of them in the
archives. Just go to the blog and select Sept. 30, 2015 and Oct. 7. 2015 from the drop
down menu in the box labeled ‘Archives’ in the right margin of the page.
Recipes: * Try my
favorite fast go-to as described above. There are no set measurements. It’s
simply ‘to taste’ but it’s a great starting point to hone your pasta skills.
Pasta Puttanesca: Serves 4
(Spaghetti)
8 oz. pasta
4 large tomatoes, peeled, seeded and chopped = 1 ½ lb. or (1) 28oz. can diced,
drained, juice reserved
1 Tbs. oil
1 tsp. red pepper flakes
2/3 cups drained tomato juice + water to reach amount if needed
2 crushed garlic cloves
12 pitted ripe olives-sliced
8 anchovy fillets chopped
2 tsp. chopped capers
¼ cup chopped parsley
1 Tbs. chopped fresh basil or 1 tsp. dried
In a large saucepan heat oil and cook garlic for 1 min. Add tomatoes, juice
and/or water. Cover and simmer 10 min. for fresh, 5 min. for canned. Add water
if needed to prevent sticking. Add remaining ingredients and simmer uncovered
5-8 min. Toss with cooked pasta. Serve hot garnished with parsley—NO Cheese
Please!
Straw and Hay: Serves 6
(Fettucine) –VERY child friendly
8oz. spinach pasta
8oz.regular pasta
½ cup butter
1½ cups heavy cream or half and half
Salt and freshly ground pepper
1¼ cups grated Parmesan
Cook pasta according to directions, drain and set aside. In pasta pot or a
large skillet, melt butter over medium high heat and stir in cream. Keep
stirring until cream thickens, lifting pot if cream starts to boil. Add pasta
to pot and toss to mix with salt and pepper. Serve hot with cheese over top.
Note:* This is a mild flavored dish. For more zip, keeping it meatless, my
favorite tip is to add ¼ cup shredded Pepper Jack cheese to the sauce as it
cooks, and a bit of pasta water if needed, also consider adding capers, sliced
green olives, anchovy paste or a few drops of hot sauce. Otherwise, 1 cup of
cubed ham, turkey ham or corned beef or even an envelope of bullion powder are
good options.
Stuffed Shells: Serves 4
8oz. package giant shells
3 Tbs. butter
3 Tbs. flour
2 cups half and half or milk
½ lb. Gruyere cheese or 8 oz. bar Monterey Jack shredded
2 egg yolks
½ tsp. each nutmeg and salt
¼ cup melted butter
½ cup grated Parmesan
(1) 15 oz. can diced tomatoes (flavoring optional) or tomato sauce- optional*
Cook pasta and drain. Melt 3 Tbs. butter in a saucepan over medium, stir in
flour to make a paste, remove from heat, stir in milk and return to heat
stirring until thickened, about 3 min. Add shredded cheese, nutmeg and salt.
Keep stirring until cheese melts. Whisk in eggs and mix well. Stuff shells and
place in a greased 9X 13 inch pan, drizzle with melted butter and top with
Parmesan. Bake in a preheated 400 deg. oven 15 min. until golden.
NOTE *If using: 1)Place tomatoes or sauce in pan before adding shells and bake
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Stir-Fry Primavera: Serves 4 (Rigatoni)
“Primavera” means spring in Italian and this is the truest form of the dish,
using all spring vegetables not even summer tomatoes.
1 lb. pasta, cooked and drained
1 medium onion in large dice
1 medium carrot, halved lengthwise and thinly sliced
1 zucchini cut in ¼ inch slices
1 lb. asparagus cut diagonally in ¼ inch slices-tips set aside
1 small fennel bulb, thinly sliced and slices cut in ½ inch pieces
1 cup peas
½ lb. sliced mushrooms
6 scallions thinly sliced
6 small or 4 large red radishes, thinly sliced – optional
2 large garlic cloves minced
½ cup chicken broth
¼ cup white wine
½ tsp. oregano
1 tsp. basil
2 Tbs. parsley
Salt and pepper
½ cup grated Parmesan
Melt butter in a skillet over medium-high heat and sauté garlic and onions
until tender. Stir in fennel, carrot, zucchini, asparagus stems and mushrooms
and cook for 2 min. Add broth, wine, basil and oregano, bring to a boil and
boil until liquid is slightly reduced, about 3 min. Add peas, scallions, radish
slices and asparagus tips, salt, pepper and parsley. Stir gently for 2 min. add
pasta and cheese. Toss gently until well mixed. Serve with shaved Parmesan as a
garnish.
TIP: To make this dish truly low-cal, substitute spaghetti squash for pasta. 1
large = 1 lb. Pasta.
Pasta with Pea Pods and Goat Cheese:
Serves 8 (Bow ties or Penne)
16 oz. pasta
9 oz. pea pods- frozen is fine-large ones cut in half
1 onion halved lengthwise and thinly sliced
2 large red bell peppers julienned or 2 roasted jarred peppers thinly sliced
5 Tbs. butter
1 ½ cups light cream
1 Tbs. basil
6 oz. goat cheese-shredded
1 cup chopped toasted pecans
Cook pasta and have ready. Melt 2 Tbs. of the butter, sauté the onion, and
pepper if using raw, until tender, about 3 min. add pea pods and cook ½ -1 min.
more until bright green. In a saucepan, heat cream until ready to simmer and
add to vegetables, off stove, along with basil and goat cheese. Add remaining 3
Tbs. butter to hot pasta in a serving bowl and top with vegetable mixture. Toss
gently and serve at once garnished with pecans.
Pasta with Artichoke Hearts:
Serves 6 (Small Shells)
1 lb. pasta
(2)9 oz. boxes frozen artichoke hearts or (3) 6 oz. jars marinated artichoke
hearts
1 onion halved lengthwise and sliced
1 ½ lb. tomatoes, peeled and chopped or 15 oz. can diced
¼ cup oil
½ tsp. each salt, pepper and garlic powder
1 Tbs. capers
Salt and pepper
¼ cup chopped parsley
Cook pasta according to directions. If using frozen artichokes, cook according
to directions and cut in half if large. If using marinated hearts, drain, cut
in half if large and use oil to replace some of that required for cooking.
Saute onion in a large skillet until tender; stir in artichokes and sauté for 3
min. Add tomatoes, capers and seasonings and heat through. Toss with pasta and
serve hot.
Pasta Vongole: Serves 4 (Linguini) In Italy this is made with shelled, tiny clams and I prefer it rather than the large ones served in the U.S. So I list the options. (2) 10.oz cans whole baby clams (juice reserved) or 2 lb. fresh clams ½ cup white wine ½ cup water-or clam juice ¼ cup oil 1 small onion-minced 4 cloves garlic-minced ¼ cup minced Italian parsley or 2 tsp. dried ¼ tsp. red pepper 1 lb. pasta For fresh clams, rinse them well under running cold water, discarding any that don’t close when gently pressed. Bring wine and water to a boil; add clams and steam, shaking the pot occasionally, until they open, about 3 min. Remove the clams to a bowl and strain the liquid through a cloth before adding to bowl with clams. Saute the onion in the oil until soft, about 5-8 min. Add the garlic, parsley and pepper until fragrant, about 1-2 min. Add the clams and broth and heat through. Serve at once over hot pasta. For canned clams, reverse the order. Combine the clams and measured liquid in a bowl. Saute the onion etc. and then add the clams, with liquid and heat through.
Farfalle with Smoked Salmon:
Serves 4
3 ½ oz. smoked salmon in bite-sized pieces
¼ cup oil packed sun dried tomatoes-in small pieces
1 Tbs. olive oil-use the tomato oil
1 clove garlic-crushed
1 cup heavy cream-or half and half-not light cream
2 Tbs. cup chopped fresh chives + for garnish
2 Tbs. snipped fresh dill or 1 tsp. dried
1 tsp. mustard powder
Salt and pepper
2 tsp. lemon juice
12 oz. pasta
In a sauce pan, over low heat, sauté the garlic in the oil for 30 sec. Add the
next 6 ingredients bring to a boil, reduce heat and cook stirring until sauce
thickens. Add the lemon juice and salmon and heat through. Toss with cooked
pasta and serve topped with the tomatoes and chopped herbs.
Spicy Shrimp Mexican: Serves 4 (rigatoni)
1 ½ lb. raw shrimp-peeled and deveined
1 Tbs. oil
2 cloves garlic-crushed
2 red chilies –finely chopped
3 scallions –sliced
10 oz. bottled salsa-hot preferably
1 ½ cups heavy cream –or half and half-not light cream
2 Tbs. chopped parsley
1 lb. rigatoni
Saute the garlic, chilies and scallion in the oil over medium heat, for 2 min.
add the shrimp and cook for 5-8 min. until shrimp are slightly brown. Add the
cream and salsa, bring to a boil, reduce heat and cook, stirring until
thickened. Plate hot pasta first, spoon sauce over and serve garnished with
parsley.
Salmon and Shells Mornay: Serves 4 (small conchiglie(shells) are better here) 2 Tbs. butter 1 small onion chopped 2 cloves garlic-crushed 1 Tbs. flour 1 cup milk 1 cup sour cream 1 Tbs. lemon juice (1) 14 oz. can salmon-drained and flaked ½ cup chopped fresh parsley 16 oz. pasta Salt and pepper Combine the milk, sour cream and lemon juice. Saute the onion and garlic in the butter until tender, about 3 min. Add the flour and stir until blended about. Add the milk mix and stir over medium heat until sauce thickens. Add the salmon and parsley and heat through. Toss with the hot, cooked pasta and serve at once.
Saint Patrick’s Day has changed over the past decades. Fewer
people make it a point to wear green and dyed carnations aren’t sold on every
corner. But local pubs still serve green beer and come dinner time most
Americans make it a point to eat Irish. However, ‘eating Irish’ has changed a
bit as well.
Corned beef, formerly a market staple, especially in winter,
is now available for only a few weeks and the price is anything but the budget
favorite Grandma loved. Add to that the
time it takes to cook and it’s obvious why the traditional Saint Patrick’s corned
beef and cabbage dinner is no longer a given on that day, especially if it’s a
weekday.
However there are new, delicious ways to enjoy Irish cuisine all year
long. Soda Bread has become popular and is wonderful served with the
Irish cheeses now in markets but, for me, the best Irish culinary import is Kerry
Gold butter. It’s richer with more taste and proof of the old slogan:”Butter
makes everything better.”
This bookSome Saint
Patrick’s Day Recipes covers everything
from appetizers to coffee, even leftovers. There are the traditional dinners, Corned
Beef and Cabbage and Irish Stew, as well as a quick, fun 30 min. substitute
and directions for ‘corning’ beef, and ham, which incidentally is an
easy, fast process (see NOTE below recipe). There are also plenty of recipes in
which to use that delicious butter. Whatever your schedule or budget the book
shows ways to ‘eat Irish’ not just on Saint Patrick’s Day but all year.
A sampling of recipes is below and the book’s complete list of contents
follows. Find the book on Kindle and on this site in the books section.
RECIPES
Parsley
Pinwheels:
1 can Crescent Rolls
½ bunch of fresh parsley-stems removed and chopped
(1) 4oz package of cream cheese
Lemon Pepper
Garlic powder
Roll the roll dough out slightly to get rid of the perforations and make one
rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and
garlic, distribute the parsley evenly over the top. Roll up and cut into ½ -3/4
inch slices. Place on a baking sheet and cook according to package directions
Pea Soup with
Mint: Serves 2 in bowls
Sauté a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3
sprigs of fresh mint and 1qt. of chicken broth. After simmering these
ingredients for 20 min. puree the soup. Usually no other seasoning is needed,
but check for taste optionally adding salt and pepper. Serve hot or chilled.
Garnish with sour cream and a sprig of fresh mint.
Classic
Corned Beef and Cabbage: Serves 6 *See NOTE below for corning
directions
4 lb. cut of corned beef
1 large or 2 small heads of cabbage- enough for a generous sized wedge per
person
5-6 white potatoes-whole or halved- for number of servings -unpeeled
6 Peeled carrots, halved–optional
1 qt. or more of chicken broth—enough to cover the meat and potatoes in the pot
Reserve the seasonings from the corning wrapper. Trim all excess fat off the
meat, rinse meat well and put it in a deep pot with the seasonings and enough broth
to cover. Simmer until fork tender, about 1 1/2 hrs. Diet Healthy foods and diet play a vital role therefore the developers of the anti-impotency solution manufactured and commander viagra discover these guys built Generic Tadalafil as the medicament that is capable of meeting all your needs. Dressing and re-dressing wound for cheap viagra speedy recovery is required. People with the money can always try surgery to fix viagra cost these issues but there is every reason why the Nightforce rifle scopes are so expensive. Not only that, generic viagra professional you can also save your money and time. Add potatoes and carrots if using and cook another hour. Add cabbage about 45
min before serving.
Slice roast and serve hot with vegetables, pot liquid on the side. Store
leftover meat in pot liquid. ALTERNATIVELY: Put potatoes and
carrots in a slow cooker. Top with beef, 3cups broth and seasonings. Cook on
low 6 hr. Cut cabbage in 2 inch wedges, add to the cooker and cook on low 2 hr.
more. Serve and store as above. NOTE: Corning
Directions:
For Beef:
For 5-6 lbs. of beef –any cut—Allow to marinate 36 hrs.
to 8 days- Adjust ingredient amounts according to the poundage of the cut being
corned.
8 cups water
1 cup salt
3 Tbs. brown sugar
1 bay leaf
6 peppercorns
1 clove garlic-minced
¼ tsp. choice of any or all—whole allspice, paprika, ginger, mustard powder,
nutmeg or mace.-I use all
Trim the meat of fat, wipe with a damp cloth and pierce all over with a fork.
Place in a glazed ceramic, glass or enameled pan that fits comfortably and is
deep enough to allow for full immersion in the brine. Put all the above spices
and seasonings in 4 cups warm water and stir to dissolve the sugar and salt. Pour
over the beef. Add enough water to cover the meat by 1 inch. Place a weighted
plate on top and leave to marinate in a cool or cold place for at least 3 days,
better 5-8. (Alternatively, place the meat and marinade in a plastic bag. Leave
extra air space close, and put the bag in the bowl.
With refrigerator space on the bottom
shelf, it can be made all year.
Corning Ham: 1 ½ lb. lobe cut from a ham Omit the water and salt from the above list of ingredients Measure half quantities of the remaining spices and seasonings. Mix those items and use them as a dry rub for the ham. Seal the ham in a plastic bag and refrigerate it for 5-7 days. Remove from plastic, leaving rub on, cover with broth and cook as for corned beef. The taste was close enough to corned beef to fool everyone who ate it, even sliced cold, and the price difference was well, the difference between beef and ham.
Corned Beef
Hash: Serves 4-additional variations in the book
2 cups cooked corned beef—diced
2 cups boiled potatoes—leftover, or microwaved in jackets 2-3mins depending on
size—diced
1 small onion—diced
½ cup milk or cream
Salt and pepper to taste
Combine all ingredients. The mixture can be formed into patties and browned in
a pan, or spooned into individual greased casseroles. For casseroles use a
spoon to make an indention in the center and bake in a 350degree oven 30 min.
until brown. Break an egg into each indentation and bake for @10min more.
Serving hint; Pass ketchup on the side.
A Light Lite Dessert:1 scoop Lime sherbet per serving green Crème de Menthe liqueur Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once.
Irish Coffee: Serves 1
5-6 oz. fresh, hot black coffee
11/2 oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Warm an 8oz goblet with very hot water. A mug will do. Pour in whiskey, fill
with coffee, add sugar and stir to dissolve. Top with a generous glob of
whipped cream. Garnish with a dash of cinnamon.
TABLE OF CONTENTS
Introduction – Traditional Brisket Cut “Flat” and “Point” “Corning” Defined General Cooking Optional Corned Cuts Use of a Slow Cooker Cost Home Corning Ham Canned Corned Beef Canapes First Courses Entrees Leftovers Salads Breads Desserts Finale Corning Directions Beef Ham
I’m a seafood lover and have many posts on the subject, in addition to the annual ones I write for Lent with recipes focused on seafood. Moreover, I usually write about fish when I talk about grilling, in at least one article per summer. With so much information available to anyone who wants to scan the panorama on my Home Page or visit the Archives (Table of Contents),I decided to approach my Lenten post a bit differently this year.
For Christians who elect to eat fish on Friday during Lent, the menu choices can be a bit of a problem, especially for parents. They want something perhaps a little special to make the diner more appealing, but something easy, and quick to cook which doesn’t require changing clothes to avoid spattering. It would be nice, if the preparation also allowed a few minutes to sit down and enjoy a glass of wine after a long week.
So this year I’m recommending only recipes which deliver those benefits. I’ve chosen familiar ingredients, easy to find but prepared in delicious dishes even children like. There are 2 for salmon, 2 for Tilapia, 2 for canned seafood, 2 for shrimp and 2 for pasta sauces, and 1for any fish. So read on…
RECIPES Tilapia Recipes
Coconut Crusted Tilapia: Serves 4
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
½ cup + mayonnaise
Lemon pepper
Step I- Preheat oven to 350 deg. Toast coconut on a piece of foil until golden, about 4 min. watching that edges don’t burn. When cool mix with Panko.
Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.
Step 3 – Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once
Note: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the bottle.
Spinach Filled Fish Ring: 4 Servings
4 filets of a mild flavored white fish-tilapia, flounder, scrod
(2) 10 oz. boxes frozen chopped spinach -thawed
1 egg
1 envelope or 1 Tbs. bouillon granules either chicken or beef
1/8 tsp. ground nutmeg
Step 1-cut the fish filets lengthwise in half and form each filet into a ring, head to tail, securing with toothpicks. Place in a lightly greased close-fitting pan, but not with the rings touching.
Step 2 – Squeeze excess water out of the spinach and mix it with the egg and the bouillon
Step 3 – Fill the fish rings with the spinach and sprinkle the nutmeg over the tops.
Step 4 – Bake in a preheated 350 deg. oven about 20- 25 min. or until egg cooks and forms custard in the bottom of the pan. Serve at once with pieces of the custard as a garnish.
Alternatively for hearty appetites, form the halves of fish filets into only 2 rings and divide the spinach between them. Add 5 to 8 min, to cooking time.
Salmon Recipes
Salmon with Leafy Greens and Tomatoes: Serves 2
2 salmon fillets
(1) 5 oz. bag spinach leaves or equal amount of Kale leaves, thick stems removed*
(1) 15 oz. can diced tomatoes with juice
1 ½ Tbs. oil –optional
¼ tsp. garlic powder
Skin the salmon, pour over 1 Tbs. oil and bake at 350 deg. for 5 min, per inch of thickness or until flakes. Put tomatoes in an oven proof dish, add garlic and remaining oil and bake with fish or microwave for 1-2 min. If using baby spinach, remove heavier stems and divide among plates. If using kale, remove heavy stems and microwave 1-2 min. until greens are slightly wilted. Plate greens topped with tomatoes and place a piece of fish diagonally across each plate. Serve at once. NOTE: Rice goes well with this. I like brown. Precooked can be used but when re-heating or cooking add 1 envelope chicken bouillon granules for flavor.
Poached Salmon with Sauce: Serves 4
1 ½ lbs. of salmon fillets or steaks
1 Tbs. lemon juice
Bring water to cover and lemon juice to a boil and reduce to an even simmer. Slide fish in gently and cook about 8-10 min. per pound until the flesh turns pale pink and flakes easily. Remove from heat, run fish under cold water to stop cooking and remove skin, and spine bone, if still there in steaks. Serve warm or chill on a covered plate at least 1 hour.
Sauce: Can be made the night before-keep covered and chilled
1/3 cup mayonnaise
2/3 cup sour cream
1 ½ tsp. dill weed or to taste
Mix all ingredients well and allow flavors to meld several hours in the refrigerator. Add more dill to taste if needed. Serve dolloped over fish.
For All Fish
Southwest/Italian Seafood Packets: Serves 4Almost any fish is recommended for this- From Eat Up and Slim Down by Jane Kirby and David Joachim
(4) 1 lb. fish fillets
½ cup thick salsa OR ¼ cup crushed tomatoes seasoned to taste with dried basil, dried oregano and garlic powder
8 large shelled shrimp
8 Cilantro, parsley or oregano sprigs or basil leaves
1 Lemon or Lime in wedges
Preheat oven to 400 deg. Cut foil or parchment paper into 8 pieces 1 inch longer than fish. Shapes, triangles or hearts make a nice presentation. Place a fillet on each of 4 pieces, top with 2 Tbs. sauce, 2 shrimp and 2 sprigs or leaves of herb. Cover with another piece of foil or paper and crimp edges to seal. Bake 10-12 min. Plate packets immediately and serve hot with fruit wedges. Cut an ‘X’ in the top of each packet to eat.
Canned Fish
TUSCAN TUNA & BEAN SALAD: Serves 2-3
(1)16oz. can white beans rinsed
(1)6oz. can solid white tuna -drained
Dressing:
1 Tbs. concentrated lemon juice
2 Tbs. Dijon mustard
1 Tbs. Balsamic vinegar
1 Tbs. oil
½ tsp. garlic powder
1 Tbs. dried basil OR 3 Tbs. chopped fresh leaves
Salt and pepper to taste.
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2 tomatoes in wedges – at least 4 wedges per serving
Mix all the dressing ingredients in a salad bowl. Add the tuna and beans and toss well. Serve on beds of lettuce with tomato wedges on the side.
Orbetello Clam Sauce: Serves 4
(2) 10 oz. cans whole baby clams-or 3 doz. fresh
1/3 cup oil
2 cloves minced garlic
1/3 cup minced Italian (flat leaf) parsley-or 1 Tbs. dried
1 cup clam juice-juice from the cans + bottled clam juice or white wine
2 Tbs. butter
Salt and freshly ground pepper to taste
1 lb. pasta-cooked
Heat oil in a skillet and cook garlic and parsley, stirring for 1 min. Add liquid, clams, seasonings and
simmer uncovered for 2 min. Remove from heat and stir in butter. Serve over hot pasta
Shrimp
Shrimp Kabobs-Serves 4 Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp.
Skewers, Broiler or Grill
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
Barbeque 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. NOTE: The Barbeque Sauce is for optional dipping. Like many seafood dishes this is great with fries and Cole Slaw-from the Deli is fine.
Shrimp Stew: Serves 4
About lb. cooked shrimp allowing 24-32 count per lb. –tails off
10 oz. frozen peas –thawed
(2) 15 oz. cans of condensed Cream of Shrimp soup
(2) 15 oz. cans small whole potatoes-large ones halved
(1) 4 oz. can sliced mushrooms
½ cup-or more-half and half
Pinch dried tarragon or parsley-optional
Heat the soup and vegetables gently adding only enough half and half to make a smooth, thick sauce. When sauce is the right consistency and smooth, add the shrimp and heat through. Serve hot in bowls. Add herbs during cooking or use as garnish.
Pasta Dishes
Roasted Pepper and Walnut Sauce: Serves 4 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.
Creamy Tomato Sauce with Herbs: Serves 4
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-optionally use canned
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 hot pasta and serve.
