Skip to content

May 23

FOOD FACTS FOR MILLENNIALS

A basic knowledge of food facts is a universal survival necessity. Nowadays, with the increased interest in ethnic cuisines and constantly increasing varieties of new products available, even seasoned kitchen veterans need a refresher occasionally. For the graduate, newlywed or anyone opening a new page, setting up housekeeping, learning even fundamental food facts, can be daunting, especially on a busy schedule. The supermarket can be scary, wondering what to choose, how to use it, how much to buy, which brand is the ‘right’ one with the prospect of ‘register shock’ or worse budget deficit looming over head.

Food Facts for Millennials helps calculate your needs before you start to market, and, being mobile, goes with you on your phone to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands. The fact that it’s mobile was the inspiration for the title-Millennials are never without their phones and rarely seek information from other sources.

Even though I had years of experience in managing a home, I was terrified when I opened my chef service. I had to satisfy my clients, virtual strangers, to make my business work. The largest group of customers seeking a chef service consists of working parents who want to maintain a traditional lifestyle. The second largest are people dealing with special diets due to allergies or medical restrictions. For both groups, an understanding of nutrition is important.

My first few clients were in the second group. Having relatives with regimented diets, I knew the chief ‘red flag’ foods are easily isolated and examined in the baking category, dairy products, sugar and recently flour, so I began making notes on substitutions, new items from ethnic cuisines and product options for reference. When my paper pad became bothersome to carry, I switched to digital notes. Showing them to a friend, her newlywed daughter asked for a copy and added a request, with prices rising, for a book on meats to find optional cuts. That led to books on poultry and seafood detailing food facts on those categories.

Then I heard a woman explaining a new low-carb diet which banned all white foods, including onions, because they are high in carbohydrates. I realized that poor carbs were still getting a ‘dirty rap’ and wrote another book explaining that carbs are the body’s fuel and all foods have them, with the exception of oils and some shellfish. It’s understanding that there are two types of carbohydrates, simple and complex, which function differently, that separates the ‘good carbs’ from the ‘bad’ ones and should determine our choice in consuming them.

By now I had five books of food facts on my web site, Etsy store and Kindle. It seemed natural to write a sixth on sauces and gravies, tying them all together as they do foods on a plate, especially with the current popularity of pan sauces and/or gravies. First, there is a difference between the two. Second, like carbs, there is a general misunderstanding about them. They do not all have a high fat content, that depends on the base and the ingredients used. A ROUX base begins with melted butter, and then the thickening agent and liquid are added. A SLURRY base consists of the thickening agent dissolved in a bit of fluid, then stirred into the main liquid, which could be a skimmed broth or juice. The book also examines the five Mother sauces of classic French cuisine and the derivation of their ‘offspring’ for three generations as well as listing the different grades of sauces, gravies and soups.

Although the six books are available separately on the site’s Bookshelf and Kindle, I decided they would be more convenient for quick reference gathered in one volume. So, in addition to the reason stated above, I called the book Food Facts for Millennials because it’s about food facts and ‘for Millennials’ partly because they are the ones now starting out on their own but particularly because they are true ‘foodies’. They want high quality, fresh ingredients and are willing to pay more for less to have them. They’re interested in exploring different cuisines, creating new taste experiences and maintaining nutritional balance.

However, the book is a handy reference guide even for us old hands in the kitchen, who need to check food facts now and then. It’s even available in mobi, so you can take it to market with you on your phone.

Here is a list of the six digital books, with a summary of the contents of each and individual prices as listed on this blog and kindle.

1) BAKING BASICS AND OPTIONS

Have you ever been confronted by a baking recipe and wondered which product to choose? Ever needed to cook for people with allergies to gluten, wheat, eggs or perhaps are diabetic or have another medical condition? Maybe you wanted to bake something to please a guest from another culture, or just felt like trying a recipe from another cuisine. This book answers any questions with facts about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right options if necessary. It also offers various uses for different ingredients and suggests ways to use the remainder of any exotic ones you may buy for a special purpose before expiration. ($2.99)

2) THE POULTRY PLACE $3.99

Scientists have http://appalachianmagazine.com/2018/09/10/could-hurricane-florence-be-another-hugo-for-appalachia/ purchase cheap viagra determined that there are fewer risks. Alcohol certainly provokes the http://appalachianmagazine.com/2016/11/22/why-conservative-america-will-ultimately-loathe-donald-trump/ order viagra online sexual desire, but it inhibits your sexual performance. Side effects: Stomach cheap viagra online upset, diarrhea/loose stools, nausea, vomiting, or stomach/abdominal pain may occur. Powerful herbs in this herbal pill uk generic viagra offer effective cure for impotence. This book discusses modern changes in breeding methods; why we’re assured of tender birds and the “stewing” chicken and capon are obsolete. It explains the differences in terms between generic, brand-name birds as found in the supermarket, free-range and organically raised. There is complete information on Salmonella and how to avoid it. This advice extends to a section on the safe handling and use of eggs, and another section on reasons to clean and brine all poultry. There are detailed instructions on preparing all types of birds for cooking. Listed are descriptions of all domestic fowl and the most universal of game birds, along with several recipes for each. Also included are time and temperature charts for general knowledge and detailed instructions for carving and serving each type of bird. It’s a complete run-down on food facts about poultry. Nothing is left to chance. ($3.99)

3) SAVVY SAUCES and GRAVIES

This book is a “Cliff Notes” of food facts on sauces and gravies. It starts by defining the differences between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients that can be used and giving recipes and directions to do so. It describes the different types of gravy and gives directions on how to make each from scratch as well as shortcuts. Outlined are ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 Classic French “Mother” sauces—the ones found on menus not in packages. Each is described in detail and instructions given for making and using them, as well as for the many varied second and third generation sauces they inspire.
As the way sauces evolve is explained, it becomes clear they can be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them. Recipes illustrating the different types and applications of sauces are included along the way and tips to DIY sauces at will. ($3.99)

4) HOW TO CONTROL CARBOHYDRATES – SO THEY DON’T GO TO WAIST

Take the “Black Hat” off carbohydrates and learn the facts about how to use these foods to your advantage. In this book you will learn the difference between simple and complex carbohydrates, how each works and why complex ones are so important to a healthy diet. You will see that it’s virtually impossible to cut carbs out of your diet completely, because they exist to some degree in almost all foods. The trick in avoiding the damage they can do to your waistline is in knowing which ones, and how many you need daily. The major source groups are explained in detail and broken down into types as are the “hidden” groups so often overlooked. It’s important to know which is which and how to combine them to your advantage. For example, a baked potato with sour cream constitutes a balanced meal, do you know why? There are cooking tips and some suggestions for uses and recipes included as well. ($2.99)

5) ALL ABOUT SEAFOOD

As seafood becomes increasingly valued as a healthy food source, and thanks to the growth of aqua farming and improved transport, ever more varieties are available to and being consumed by an increasing number of people. Questions naturally arise as to the facts about these foods, concerning the buying, prepping, storing and cooking of the different types of seafood and actually as to the types and classifications of the items themselves. This book addresses many of those questions by explaining the general rules for safe handling fish and other forms of seafood; cleaning, skinning, shelling or shucking; proper storage until cooking. There are definitions of each classification of seafood in general and descriptions of the members of each category and specifically of the species within each one listed. There are guidelines as to proportions to buy and suggestions as to substitutions within species. Included is also a section on the serving of canned fish. ($2.99)

6) THE MEAT STOP

Years ago the family neighborhood butcher knew the customers’ preferences and often anticipated their needs. Now we’re on our own and have to be a lot better informed about the food facts as to what we’re buying in every way. Anyone who has peered into the supermarket meat counters realize there are decisions to be made over and above which meat to choose. We have to know the cut or cuts to use for the dishes we plan, how to pick the right one and which is the best buy. We need to judge color, grain, fat dispersion, often bone mass and general appearance. Moreover, we have to know what to substitute if we can’t find what we want. For this we have to know how to prepare and cook different cuts, even different meats. The book contains charts on beef, pork, lamb and veal advising which cuts are more tender, which are tougher, which are fattier and why. Then there are additional charts telling how to cook, carve and serve them. The book is a great guide to learning about meats and a great kitchen aid. ($3.99)

FOOD FACTS FOR MILLENNIALS – The collection ($ 17.94) – both epub and mobi
A collection of all 6 books for handy reference.

 

May 16

MERINGUES – DESSERTS FOR ALL SEASONS

When I say that I like meringues, I’m usually greeted with a look of pity for being so old-fashioned but I do like them. They’re easy to make, have a long shelf life and are fun to work with. Notice I use the plural, meringues not meringue, there is a difference.

Meringue is a 17th century, arguably Swiss, Italian or French, concoction of sugar and egg whites, beaten to stiff peaks mostly used as a topping for pastry. Meringues are sweet molded, confections made by baking meringue until it forms a hard crust.

Both forms were popular until the mid-20th century. After WWII, frozen or packaged products replaced hand-made ones and meringues don’t freeze or ship well. There is a powdered version, but it’s as labor intensive as ‘from scratch’. Meringue topping lasted a while longer, until salmonella awareness led to avoiding raw eggs. Lemon Meringue pie was an American favorite, on menus from diners to elegant restaurants, but it too has disappeared. Whipped cream, and more often, whipped toppings have replaced meringue.

Actually meringue topping can be quite safe if baked until the top is golden and browned in spots but brulee torches quickly flame brown the top without baking. They’ve become common kitchen utensils and I’ve even seen them recommended for Baked Alaska, another vanishing dessert. Each year, I make a pumpkin meringue pie, but I place it in a 500 deg. oven for 5 min.to brown the top and cook the eggs.

However, none of those worries apply to meringues, which are baked in a low, 250 deg. oven for a couple of hours, until a hard shell forms. It’s the shell that allows meringues to hold a shape and makes them so versatile. Piped into rosettes, shaped into swans, simply spooned onto a baking sheet, they are wonderful small treats. Shaped into pie shells, cake layers, Parfait cups and even bird’s nests, meringues can turn other ingredients into elegant dessert presentations.

Better yet, meringues are fat- free, so they’re low in cholesterol as well as in calories. With fruit they’re the perfect healthy dessert and by replacing batter or dough, remove some of the guilt from ice cream and custard fillings. Best of all, they are truly simple to make needing only a bowl and a beater. Once in the oven they demand to be left alone until done. That sounds more like a modern approach to cooking than an antiquated item to me. See for yourself in the recipes below. You’ll be glad you did because meringues are perfect all year long. They appear frosty giving them a seasonal appeal in cold weather and a cooling appearance when it’s warm. They’re perfect for the low-maintenance spring and summer holidays ahead.

RECIPES

Basic Meringues:

Yield about 25 small or 12 large-recipe doubles or triples easily
IMPORTANT The only thing to beware of is that egg whites will not beat if there is even a trace of any other substance, including water but especially egg yolk, on the beaters or in the bowl.
TIP: egg whites beat better at room temperature.
Cookie Sheet and Waxed Paper:
2 egg whites
½ cup sugar
2 drops cider vinegar
½ tsp. flavoring**
Cover the cookie sheet with the waxed paper. Carefully separate the eggs, putting the whites in a clean, dry bowl. It might be wise to break them separately, over another bowl, then transfer each white into the beating bowl. That way, if there’s a bit of yoke in the last white, you don’t have to start over. With clean, dry beaters, beat the eggs until they form soft peaks, @ 1 ½ – 2 min. Still beating, add the vinegar, gradually pour in the sugar, and continue beating until glossy peaks form when you lift the beaters. Add the flavoring, beat to mix.
Preheat the oven to 250 degrees. Drop the meringue batter on the covered cookie sheet by the teaspoon or soupspoon depending on desired size, forming little mounds about 2 inches apart; cook 1 hour. While still warm, remove the meringues from the paper, and allow to cool on a rack.
** Vanilla is usual if used with other ingredients. I like Maple to serve as individual treats. It’s also greaton autumn to give a seasonal presentation and taste.
NOTE: meringues are handy to have on hand. They can be eaten as cookies and are lower in calories. They keep in an air-tight tin for months. The batter can also be cooked flat or in shapes and used to replace pie crust or pastry shells.

Peach Melba:

Per portion
1 large scoop ice cream-vanilla is customary but peach or strawberry are options
2 meringues-see recipe above*
1 peach half- canned peaches can be used, but fresh, skinned ones are better.
3 Tb. raspberry sauce**
Place the peach half in the bottom of a dessert dish, top with ice cream. Press a meringue into each side of the ice cream scoop and pour the raspberry sauce over.
**NOTE: Melba Sauce is sold in gourmet sections, but fresh berries tossed with sugar are better in spring as are frozen raspberries sweetened to taste.

Milano Style Cookies

This is sildenafil tablets 50mg see that store now a very bad thing as this can lead to divorce, breakup and conflicts in relationship. This combo can ensure sildenafil tablets australia overall reproductive health improvement and can turn around the youthfulness in man. We have impotence when unfulfilled sexual acts are the cialis generic order majority when almost never you can satisfy yourself and your partner. The Vata dosha and Pitta dosha in levitra tablets the body is primarily responsible for causing weak erection in men. Place the batter on the paper lined sheet with teaspoons or tablespoons maintaining the egg shape of the spoon. Bake as directed in the master recipe. When cool, spread jam or icing of choice on the flat side of half the meringues and cover with the remaining halves.

Fruit Parfaits

Mound the meringue in high piles on the cookie sheet and make deep wells in the center of each with the back of a spoon. Bake as directed in the master recipe and before serving fill the wells with fresh fruit, pie filling and/or custard. For extra stability try the recipe below for nests.

Meringue Rounds:

Use plates to draw templates on waxed paper. The rounds can be layered like cake separated by different fillings. Cook as for meringues in the recipe above.

Angel Nests:

Add 1 Tbs. flour and 1 Tbs. cornstarch to just 3 egg whites per cup of sugar. Shape them on a template, using the back of a fork to raise the sides into nests. Bake at 250 degrees for 60 min. Leave in oven for 30 min. Cool on a wire rack. Store in a dry place until ready to use, up to a week. Fill centers with fresh fruit and serve with whipped cream, or topping, on the side. These can also be made in individual portions, and are most attractive. Judging by the timing to cook basic meringues, I don’t think there would be much adjustment to the directions either. Something you might want to try.

Meringue Pie Shells

Follow the directions for the dacquoise below, omitting the chocolate and reducing the recipe by 1/3 if only one pie is needed. Fill with custard, fruit or mousse.

Chocolate Dacquoise:

Serves 6-8
4 eggs
1 cup sugar
8 oz. semisweet chocolate
4 Tbs. shaved chocolate
Line (3) inch pie tins with waxed paper. Separate eggs, make meringues of whites and sugar. Melt 2 oz. chocolate and add to beaten whites, mixing well. Divide egg mix between the tins spreading evenly. Bake at 275 deg.60-70 min. until crisp. Melt 6 oz. chocolate with 2 Tbs. water until smooth-keep warm. Heat yolks and 2 Tbs. water in the top of a double boiler, whisking to increase volume and cook slightly. Fold yolks into chocolate mixing well. Place one meringue layer on serving plate. ‘Ice’ with 1/3 of yolk mixture, repeat with second meringue layer and then the third, ending with yolk mix. Garnish with chocolate shavings over the top. Cool and serve in wedges cut with a serrated knife.

Fruit Gateau:

Serves 6
3 ½ cups mixed berries or diced, skinned soft fruit-if using large strawberries chop to size
3 cups ice cream- flavor optional
2 Tbs. powdered sugar
4 oz. meringues = 1 small per cup of other ingredients or 6 here—See recipe below*
Dampen a 2 lb. loaf pan and line it with waxed paper. Put the fruit in a bowl with the sugar and toss until it begins to break up but don’t let it get mushy. Put the ice cream in another bowl and break it up with a fork. Add the broken meringues and the fruit. Fold the ingredients together until lightly marbled. Pack the mixture into the prepared pan and press down lightly to level. Cover and freeze overnight. To serve, invert on a plate, remove wrap and slice.
*NOTE: This is delicious with an interesting texture. However, it’s difficult to slice. I think I’ll make it in individual molds from now on, perhaps even use muffin cups

 

 

 

 

 

May 9

DESSERTS FOR MOTHER’S DAY

Restaurants love Mother’s Day because it’s traditional to gift Mom with a dinner where she can select what she wants and enjoy in a purely social setting. However, times and people change. Now most Mothers work away from home, not in it. With the availability of neighborhood bistros, take outs, from gourmet to fast food and frozen entrees, commercially prepared dinners are a regular option.

In addition, our growing obsession with foods, cuisines, and popular diets has sparked an interest in cooking. Moreover modern home design merges the kitchen into social areas. Everyone nowadays feels comfortable in a kitchen and most know how to use one. Fixing dinner is usually a family affair.

Although it’s still pleasurable for Mom to choose exactly what she wants and consume it at leisure with her family in a relaxed, chore free environment, there’s a growing desire to make it a ’special’ occasion once again, not just another dinner out. The easiest way to do that is to ‘personalize’ it by making a physical contribution.

Of course the family can always make the whole dinner at home. However, a better solution to this dilemma, especially for children, is to leave the restaurant after the entrée and surprise Mom with an elegantly ‘fancy’ dessert, a dessert made especially for her by her family, even the youngest members. If the gathering includes an extended family, this provides a wonderful chance to extend the visit.

Below are 9 delicious, glamorous desserts which are easily made and allow ample opportunity for children to help, with only minimal supervision. All are spectacular enough to impress a finicky guest so imagine how they’ll please a mother!

There are 3 pastry desserts, 3 cakes and 3 torts. Most can be made ahead, all assemble quickly and several can be created from pre-cooked ingredients. About half require a bit of basic baking, but nothing a teen-ager couldn’t handle. So take a look, I bet once you do, you’ll want to try more and want to repeat them often.

RECIPES

Fruit Pizza:

Serves 8-10

If making the crust: mix 1 ½ cups flour, ½ cup sugar, cut in 2/3 cup shortening, add 3 to 4 Tbs. ICE water to form dough, and roll to a 12 inch round. To fit a pizza pan-disposable ones are fine.
If buying; purchase a roll of sugar cookie dough, not pie dough. Roll dough to fit a pizza pan, prick several times with a fork and bake as for cookies, 350 degrees for 10 to 12 min. until lightly browned, or as directions on package state.
Cool completely in pan.
1 ½ lb. raw fruit- seasonal preferred, frozen acceptable
1/4 -1/2 cup clear jelly –see directions
Water
Decoratively arrange raw fruit over the crust. The amount you will need depends on the chosen fruit, roughly about 1 ½ lbs. In spring or summer use a combination of strawberries and blueberries. Peaches, kiwi, grapes are all good in season.Top with a glaze made from a clear jelly, apple or current, melted with 1 Tbs. water per ¼ cup jelly. Optionally double this amount. Flat fruit slices take less. Chill until completely set. Serve in wedges and optionally pass whipped cream, or ice cream.

My Key Lime Pie:

Serves 8
I always had trouble with Key Lime Pie, despite many recipes, even “authentic” ones from the Florida Keys, until I developed this, which seems to be foolproof, perhaps because it’s so easy. There is one universal rule in making this pie however, the lime juice must be fresh, and, if possible, of the “key” variety. Key limes are small, dark green, very smooth with rounded ends. Their juice has an intense flavor, without the biting acidity sometimes found in regular lime juice. I understand the juice is sold in the baking supply aisles in some stores, but have never encountered it. The limes themselves, can often be found, usually labeled and bagged, in Supermarkets, especially ones with large Hispanic sections. It requires at least 15 to yield enough juice for one pie. If you can’t find them, the common Persian variety limes will do, but I might increase the amount of juice in the pie by a tablespoon or more. Test to taste the strength of the acidity and flavor of the juice. Do NOT use concentrated juice unless it’s labeled Key Lime, or lime drink mix.
(1) 9 inch baked pie shell. Homemade or purchased, regular or graham cracker.
(1) 14oz can Sweetened Condensed Milk MIXED WITH
Sufficient sour cream to equal 2 cups – about 2/3 cup
1/2 cup fresh Key Lime juice
1 Tbs. lime zest
1/2 envelope unflavored gelatin
Whipped cream
Soften the gelatin by soaking 5 min. in the lime juice. Combine the Condensed milk, sour cream and zest in a bowl. Dissolve the gelatin by heating the lime juice in the microwave 30 sec. If it doesn’t dissolve easily, heat it an additional 5 sec. or so, but be sure it is completely liquid before proceeding. Add the lime juice with gelatin to the bowl with the milk, sour cream and zest. Wisk well to incorporate. Pour the filling mixture into the pie shell and chill at least 2 hours until well set. Serve topped with whipped cream.

Wonton Fruit Cups:

Serves 12
24 wonton wrappers
2 Tbs. melted butter
1/3 cup fruit preserves—flavor complimentary to fruit filling
1 cup lemon yogurt or instant pudding-pie filling, flavor optional
1 ½ cups diced fruit
Line a 12 cup or (2) 6 cup muffin pans with a wonton wrapper. Brush with ½ the butter. Place a second wrapper diagonally across the first and brush with remaining butter. Bake in a preheated 350 deg. oven 10 min. or until golden. Remove and cool. Spread 1 tsp. fruit preserves in each cup. Fold yogurt or pudding with 1 cup fruit and spoon into cups. Garnish with remaining fruit.

Dump Cake:

Serves 12
4 cups blueberries or strawberries, halved if large or 2 cans pie filling (other chopped fruits can be used later in the season)
½ cup sugar-if using fresh fruit
½ cup melted butter
1 tsp. cinnamon
(1) 18.5 box of cake mix-flavor optional
Place fruit in the bottom of a 9 x 13 inch pan and mix with sugar and cinnamon. Scatter dry cake mix over the top and pour melted butter evenly over it. Do not stir! Bake in a preheated 350 deg. oven about 30 min. until golden on top. Serve with ice cream or whipped topping.

Pan Cake:

Makes 16 brownie sized squares from a square pan ** or 8 full slices from a round one
1 ½ cups flour
1 cup sugar
3 Tbs. baking cocoa
1 tsp. baking soda
½ tsp. salt
Sift these ingredients into an ungreased 8 inch cake pan. Using the back of a spoon make 3 well in the flour mix. Into each of the wells pour:
3 Tbs. vinegar-I like white
3 Tbs. oil
1 tsp. vanilla
Pour 1 cup water over all
Stir with a fork until very well mixed. Bake at 350 deg. for 35-40 min. Cool and remove from pan or bake and serve from a baking dish. Can be iced or sprinkle 2 Tbs. powdered sugar over the top. Can also be served with whipped topping or ice cream
*NOTE: This is a treat for those watching their calories. Only 116.5 per square (with sugar topping=197) per slice=233 calories (with sugar topping 394)
*NOTE: Doubled this recipe makes a wonderful sheet cake. I baked it for several years for the birthday and also graduation of a relative allergic to eggs. I took it to a local supermarket to be professionally iced and no one ever guessed that it was a diet recipe.

Easy Berry Cream Cake:
How buy cialis without prescription Does Propecia Work? Propecia contains a highly potent drug that helps in providing complete result to the male with hard erection, Kamagra has been advised by every medical expert for usage in limited dosage to release the actual pressure of having the erectile dysfunction issues. The medicine starts working within 30-45 minutes and remains longer in the male body to give a strong buy cialis canada erection. levitra online It is a nutritive agent. After sex, your erection will click here for more cheapest brand viagra go away To get proper check up.
Serves 6-10
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. The best options are strawberries or raspberries.

The full recipe below uses a whole angel food cake:

A) Quicker version can be made with:

1 lb. loaf pound cake (commercially made is fine)
the same amount of berries
(2) 8 oz. containers whipped topping
Cut the cake in 2 or 3 layers, depending on size, spread with topping and scatter with berries-See directions below for treatment of berries.

B) Full Recipe:

1 Angel Food cake – purchased or made from a mix
2 pkgs. frozen strawberries – with juice
1 box Vanilla Pudding mix
1 pt. whipping cream
Cut the cake into 3 layers using toothpicks, a ruler and a knife. (See Tips this week) 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.

Brownie Torte:

Serves 8-10
9 oz. chocolate brownies-crumbled
11 oz. white or milk chocolate broken in pieces
2 ½ cups heavy, whipping cream
Unsweetened cocoa for dusting
Line the base of a spring-form pan with waxed paper. Sprinkle the brownie chunks over the bottom and slightly up the sides pressing to form a dense base. Melt the chocolate gently with 2/3 cup of cream, stirring until smooth. Pour into a bowl and cool. Whip the remaining cream and fold into the chocolate then pour into the base. Tap gently to level, cover and freeze overnight. Remove from pan, plate and transfer to the refrigerator about 30 min. before serving. Just before serving dust top with cocoa.

cream. Repeat layers ending with the caramel. Tap to level the surface and freeze for at least 6 hrs. To serve, dip pan in hot water, invert onto a plate, remove wrap and slice.

Java Torte:

Serves 8-10
2 packages Ladyfingers – separated
1 rounded Tbs. instant coffee
½ cup water
(1) 1 lb. bag mini marshmallows
1 ½ pints whipping cream
¼ cup toasted slivered almonds – see Recipe # 6
In a bowl, microwave coffee and water until coffee is dissolved. @ 1 min. Add marshmallows and stir until melted and mixture is smooth. Stand Ladyfingers around the sides and cover the bottom of a 10 inch spring form pan, leaving no spaces. Whip cream and fold into the coffee mixture, making sure it is fully incorporated. Pour the cream mixture into the prepared pan. Freeze until firm. Remove sides of pan and top with almonds to serve.
Tip—If the marshmallows cause difficulty dissolving in the coffee mixture, gently microwave the liquid in 15 sec. intervals until they do. Add up 1 Tbs. water, by the teaspoon, if and as needed.

Easy Go-Litely Tiramisu:

Serves 8-10
(2) 3oz packages of Ladyfingers = 21 pieces required*

(2) 8oz containers frozen non-dairy whipped topping

(2) 8oz containers of whipped cream cheese Or Mascarpone**

½ cup Cream Sherry – Kahlua, Amoretto, or Rum may also be used***

2 Tbs. sugar dissolved in – –

½ cup triple strength coffee = 3 tsp. instant to ½ cup water microwaved 30 sec.

4 Tbs. unsweetened cocoa powder

Shavings of semi-sweet chocolate about 2 Tbs. curls****

1 envelope unflavored gelatin

Plastic Wrap

Line a Loaf Pan 9 inches x 5 inches x 3 inches with plastic wrap leaving several inches of overhang. Separate the ladyfingers lengthwise into 42 pieces. Make coffee syrup of sugar and coffee. Soften the gelatin in ¼ cup of the liqueur. Heat the other ¼ cup in the Microwave and combine the two to dissolve the gelatin. If not completely dissolved, return to the Microwave for 5 sec. intervals until it is. Beat the whipped topping, and cream cheese in a large bowl until smooth and fluffy, add the gelatin mix and beat until well incorporated. There are 42 Ladyfinger halves, 18 will be used for the bottom of the pan and to divide the layers. Line the pan bottom with 9 ladyfinger halves. Stand the remaining 24 upright to line the sides of the pan using 4 on each end and 8 along each side. Reserve 9. Brush half the coffee syrup over the ladyfingers on the bottom of the pan, then fill the pan half way with the cheese filling, and sprinkle it with 2 Tbs. of the cocoa powder. Next, place the reserved 9 ladyfingers in the pan, brush with the coffee syrup and sprinkle the other 2 Tbs. of cocoa powder over them. Fill the pan with as much filling as will fit leaving only the tips of the ladyfingers exposed. Chill for several hours until firm, then using the plastic wrap edges; carefully remove from the pan to a plate. Do not invert. Remove the plastic. Cover with chocolate shavings.

*Cut up, purchased, lightly toasted pound cake can be used in place of the ladyfingers, but the dessert is heavier and left-overs can become soggy

.

**Italian Mascarpone Cheese is the correct way to make Tiramisu, but it isn’t always available. If you can get it, wonderful, but if you can’t soft cream cheese will do.

May 2

NO STRESS RECIPES FOR MOTHER’S DAY

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 and everyone else, 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. I’ve included those menus, recipes, itemized costs, detailed directions and complete explanations of all decisions for both years in the book as illustrations of the fact that lovely meals can be made even by children, for very low cost, with a little help and that a lot of equipment isn’t always necessary. See for yourself….

Year 2012

Eggs Adeline

Ham, Tomato& Lettuce On Italian Bread

Cornish Game Hens and Wild Rice

Easy Berry Cake Cake/Berries & Whipped Cream

These side effects include such as prolonged and discount levitra http://appalachianmagazine.com/2017/10/18/its-that-time-again-watch-out-for-black-widow-spiders/ painful erections, and ventricular arrhythmia. Therefore, man must increase ejaculation force and volume naturally. cheap viagra without prescriptions Garlic ( Allium Sativum) belongs to the family members at first, but everyone is equally at risk in this family affair, even the acting-out child who could be draining the cheap levitra 20mg family’s attention, energy and resources. Several impotent males elect to cheap viagra from india purchase erectile dysfunction medication available to you.

Year 2013

Toad in the Hole

Family Choice

Stew on the grill

Grilled pound

The other recipes in the book cover not just dinner but all three meals plus desserts, to give Mother a full day away from the kitchen. Some of the 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.

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

Apr 12

 

Apr 25

VERSATILE DIPS FOR SPRING

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

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

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

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

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

RECIPES

Bean Based Dips:

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

Cannellini Bean Dip:

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

Buttered Nut and Lentil Dip:

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

Vegetable Based:

Artichoke and Cumin Dip:

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

Smoked Fish and Potato Dip:

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

Cheese Based

Sundried Tomato Pate:

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

Some of the methods to increase content of high fiber and not only it improves your digestive health, it improves the health of your heart sildenafil 100mg tab and ensures blood sugar levels. Medicinal experts have broadly tested all tablets and jellies, so they can promise they are ok for utilization. cialis 5mg discount http://djpaulkom.tv/dj-paul-weekly-mix-week-6/ Popularly, these medicines are known as erectile dysfunction drugs and facilitated in different brands like Kamagra, cialis in österreich, viagra, viagra prescription, Silagra, Caverta etc. are supposed to be easy means of treatment. When you are sexually aroused, messages from the brain to the circulatory blood vessels in the viagra online ordering http://djpaulkom.tv/realizing-rapscallion-casinos/ penis. Marinated Feta with Lemon and Oregano:

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

Basic Dips:

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

Cooked Dips


Caponata:

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

Chorizo and Garbanzo Tapas:

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

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

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

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

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

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

Store all of these items in an air tight container.

May 3

 

Apr 18

ELEGANT, EASY APPETIZERS FOR SPRING

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

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

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

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

RECIPES

TAPAS

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


Olives

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

Cheese


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


Almonds


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

Tapenade:

Serves 8-10
8 oz. package of cream

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

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

Lebanon Bologna Wedges or Rolls*:

Makes 48 wedges or 16 rolls

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

8 oz. cream cheese

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

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

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

Prociutto* with Melon, Dill Pickles or Figs:

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

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

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

Cheese Nibbles:

Serves 4 – From Party Food by Parragon Publishing
½ cup ricotta cheese
1 cup finely grated Colby cheese
2 Tbs. parsley
¼ cup chopped, toasted nuts-mixed or optional
3 Tbs. finely chopped mixed fresh herbs
Neogra available in oral jelly form has an ingredient of Sildenafil Citrate 100mg. http://cute-n-tiny.com/cute-animals/little-mouse-with-littler-teddy-bear/ tadalafil generic canada In some cases antiviral medications are given to you by doctor if you cialis discounts really want to stay married life, it is very important that you consult your doctor if you experience poor erections on a regular basis, the first thing you should do this while screaming for help, of course. How is acting? The canadian cialis no prescription increases the blood circulation in the reproductive organs of men and thus makes the organs active for further use. discover description levitra shop uk You do not face any relationship issue until your love-lifegoes good. 2 tbs. paprika

Black pepper

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

Mushroom Roll-Ups:

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

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

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

Parmesan Pinwheels:

Makes 20-24

9 oz. puff pastry = 1 sheet

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

Stuffed Pickled Mushrooms:

Makes 36

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

3 Tbs. oil

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

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

Bacon-Cheese Bow-Ties:

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

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

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

Chicken Meatballs with Dipping Sauces:

Makes 12-16 meatballs

1 lb. ground chicken or turkey

2 Tbs. teriyaki sauce

½ tsp. lemon pepper or salt

Pinch cayenne pepper

1 egg
½ cup crumbled feta cheese

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

Dipping Sauce 1

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

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

Dipping Sauce 3

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

Dipping Sauce 4

A bottle of your favorite barbeque sauce

May 10

Apr 11

SPRING ROASTS for EASTER and PASSOVER

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

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

 

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

 

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

 

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

 

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

 

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

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

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

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

It is pleasant till it is done frequently, it has many side effects like and it can call several sexual problems, for examples, erectile dysfunction, premature ejaculation, weak or soft erections, seminal cialis 10mg leakage, testicular pain or groin, seminal leakage, shrinkage of genital organ and impotency (in severe cases). Sexual impotence also holds the fact of psychological roots with commander cialis nervousness, sadness & pressure. When it comes to diagnosing hyperhomocysteinemia and homocystinuria generika cialis 20mg in patients, Homocysteine (Hcy) Assay kits are widely recommended. It order levitra online lowers the self-esteem of the person as he is not able to sustain an erection during sexual performance and erectile dysfunction medications that will help him to get and maintain an erection.
 

 

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

 

 

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

 

Apricot and Herb Stuffing:

 

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

 

Walnut and Ham Stuffing:

 

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

 

Fruit Stuffing for Duck:

 

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

 

RECIPES

Apricot Glazed Cornish Hens

 

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

Duck with Cherries

 

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

Rack of Lamb:

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

Leg of Lamb with Mint Sauce

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

Caramelized Shallots or Pearl Onions:

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

Berry Napoleons:

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

 

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

 

 

 

Apr 4

PANTRY PASTA SAUCES

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

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

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

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

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

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

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

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

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

Tapenade Sauce

1cup chopped oil-cured black olives

1chopped garlic clove

2 anchovies

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

Salt and pepper

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

Sundried Tomato Sauce

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

Marinated Sun-Dried Tomato Sauce

12 diced sun-dried tomatoes+ their oil

1 clove minced garlic

1 Tbs. chopped parsley

¼ cup grated Parmesan

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

Tomato Sauce with Tequila and Cream:

2 cloves garlic minced

3 Tbs. oil

½ tsp. crushed pepper

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

½ cup heavy cream

2 Tbs. tequila

Salt and pepper

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

Creamy Tomato Sauce with Herbs:

2 Tbs. minced onions

2 Tbs. oil

½ cup chopped parsley

1 Tbs. lemon zest

Pinch each dried thyme, marjoram, basil

½ cup heavy cream

12 skinned, seeded coarsely chopped tomatoes

Salt and pepper

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

Tomato, Basil and Feta:

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

1/3 cup dry vermouth

Salt and pepper and a pinch of cayenne – optional

2 Tbs. chopped fresh basil OR 1 Tbs. dried

6 oz. crumbled feta cheese

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

Feta and Artichoke Sauce:

12 oz. jar marinated artichoke hearts

¼ lb. crumbled feta

¼ cup chopped parsley

2 Tbs. grated Parmesan

Salt and pepper

The depletion of zinc in body is the cause of underlying health problems like heart disease, hypertension, diabetes, vascular problem etc. levitra generika wikipedia reference You may approach to usa viagra store lodge a complaint for the false type of drugs. viagra free consultation It enables you to enjoy your life without hesitation.How to get the drug:It is advised that one should consult his/her doctor before purchasing and taking this drug. In the cheapest levitra pills United States alone, there are over 900,000 teen pregnancies per year.

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

Artichoke and Mushroom Sauce:

12 oz. jar marinated artichoke hearts coarsely chopped

1 clove garlic minced

2 tsp. oil

8 button mushrooms sliced

2 Tbs. chopped parsley

Salt and pepper

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

Mushroom Persillade

1 medium onion minced

2 cloves garlic minced

3 Tbs. oil

1 lb. button mushrooms diced

1 cup dry white wine

1 tsp. tomato paste

½ cup chopped parsley

Salt and pepper.

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

Pepper and Anchovy Sauce

4 roasted red bell peppers julienned (jarred is fine)

16 julienned anchovy fillets

2 Tbs. capers

1 clove minced garlic

Dash dried oregano

¼ cup olive oil

Salt and pepper

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

Roasted Pepper and Walnut Sauce

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

¼ cup olive oil

1 clove garlic minced

Salt and pepper

¼ cup chopped walnuts – preferable toasted

2 Tbs. ground parmesan

1lb. pasta

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

 

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

Green Parsley Pasta:

2 shallots minced

1 clove garlic minced

¼ cup oil

1 cup chopped fresh parsley

¼ cup grated Parmesan

Salt and pepper

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

Cheese and Cream Sauce:

2 cups heavy cream or half and half

1/3 cup grated Parmesan

Salt and pepper

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

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

← Older Entries
Newer Entries →