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Apr 12

SINGLE SERVING BERRY DESSERTS FOR SPRING

The Spring holidays are so close together, especially if Easter and Passover fall later in April, they almost collide. However, they lack the PR, the decorations, the songs and especially the networking satellite parties to bind them into a ‘Season’. The dinners also lack the traditions of the winter holidays, eating out is optional and meals at home don’t focus on family recipes. What the dinners do have in common, even in restaurants, as we have discussed the past few weeks, is the seasonal craving for fresh foods and lighter preparations.

Desserts follow the same pattern of desiring lighter preparations, with the additional preference for individual presentations, rather than the large, elaborate concoctions of winter dinners. Shortcakes, tarts, fruit syrups are in demand now. Berries have always been associated with spring and are a perfect size to fill small containers, pastry or otherwise. Fortunately, they are also prime examples of the fruits we now have available all year.

An added bonus to these berry desserts is that they can be prepped ahead and quickly assembled at serving time, as well as saved should anyone decline a sweet, as often happens in spring, with summer coming. The cooked preparations have many uses as explained below, following the shortcake recipes, and keep for at least week refrigerated. The cooked cases do well if kept airtight, or if frozen, unthawed. Any frozen pastry should be cooked if thawed.

A dash of lemon juice perks up the berries and helps to keep their color fresh. Sliced banana was often used to create a flavor contrast in dishes featuring fresh berries and to give bulk (read: ’stretch’) I prefer kiwi slices. Kiwi’s texture is lighter and more compatible; its sweet-tart taste adds zing to that of the berries and its color lends an added seasonal touch. Also it should be understood that raspberries can substitute in part in any of these recipes in equal quantity, but they don’t keep as well.

The recipes below are for easy to prepare single serving cold desserts, but more important, they are able to be prepped ahead, to be stored and assembled later. A perfect fit for those spring holidays when we want to offer something nice but don’t have a great deal of time to devote to organizing and cooking a big meal.

RECIPES

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.
Fillings
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 a 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.
Blueberry: For 6 servings allow 5 cups berries
Sort berries and reserve 1 cup of the best
¼ cup sugar
1 tsp. cornstarch
1/8 tsp. cinnamon
Squirt of lemon juice-1/2 tsp.
Toss 4 cups berries with the sugar and cornstarch. Place everything but reserved berries in a saucepan and stir over low heat, mashing lightly with a spoon, until berries soften. Remove and cool. Reserved berries can be added to the cooked ones or saved for decoration.
Note: This recipe does make a compote and can be used in many ways:
1) top with any crumb topping to make a crisp and bake
2) Use to fill a pie
3) Dump Cake: Place ingredients in a lightly greased 9”x13”pan. Cover with a box of yellow cake mix, and pour over ½ cup melted butter. Bake in a 350 deg. oven for 30 min. until light brown. Spoon to serve.
Assembly
Slice biscuits in half and spoon prepared berries on bottom half, optionally add whipped cream or topping. Replace top, spoon over more berries and garnish with whipped cream or topping or simply garnish with the cream and decorate with reserved berries.
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Other Uses for Shortcake Filling
1) As a topping: For ice cream, cake or panna cotta. Slices of pound or angel food cake are especially good with a fruit sauce topping. For a special touch, lightly toast the cake slices first.
Easy Panna Cotta: Serves 4-From Recipes1-2-3 by Rozanne Gold
1 ½ cups heavy cream
3 ½ Tbs. sugar
1 ½ tsp. powdered gelatin
Sprinkle gelatin over 3 Tbs. cold water in a cup- Give 3 min to soften
Heat cream and sugar over low heat until sugar dissolves
Dissolve gelatin in cream, over heat, whisking constantly
Pour into (4) 5oz. cups. Cool to room temperature, then chill
Remove Panna Cotta from cups, and plate on top of fruit
2) As a filling: Sandwich between layers of cake or meringue, or in place of fresh fruit in tart shells
3) In Parfaits and Compotes: These prepared fruits are very decorative, alone or mixed with fresh fruits, especially in glass serving pieces layered with any or all of the following: ice cream, whipped cream or topping, pudding, cake pieces, cookie crumbs and chopped nuts.

FILLED CUPS AND SHELLS

A General Recipe: Serves 12
8 oz. lemon yogurt
1/3 cup all fruit preserves
1 ½ cups mixed berries
Whipped cream or topping for garnish
Spread 1 tsp. preserves in the bottom of each shell. Mix 1 cup berries with the yogurt and divide among the shells. Top with remaining fruit and garnish with topping.

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.

Apr 5

UPDATING SPRING SIDE DISHES-PART II-CARBS

For several weeks now, I’ve been talking about the growing number of vegetables that are available all year and our increasing interest in and acceptance of preparing them in different ways. Ways that are not perhaps traditional, but perfectly presentable for the current season, in this case, spring.

For nearly two years I’ve been touting incorporating the salad into the entrée as well. Though it’s a great option, it’s not one that’s really suitable for an event meal, and spring is loaded with them, nor is it really welcome on a daily basis. For that the customary three-on-a-plate service is preferred.

The problem is that in spring we crave lighter fare, not the hearty, sustaining, mashed and/or densely sauced, starchy dishes we need in winter. Also as I mentioned a few weeks ago, bathing suit time is coming and we want to avoid foods that add pounds. We can manage the meat and fiber content but what can replace the carbohydrates which are the third element on the standard dinner plate?

The answer is that we rely on the usual carbs; we just choose and treat them differently. We pick small new potatoes with paper-thin jackets, not large bakers, and pair them with low-cal vegetables in recipes. We turn to delicate pasta shapes with lighter sauces and change the rice from bedding into a side filled with healthy ingredients. We can also serve vegetables such as carrots and shallots, which are actually seasonal now, but available all year, as separate carbohydrate sides.

The result is a selection of options, a few listed below, that are less calorie laden than their winter counterparts, yet just as satisfying. Moreover, they represent a welcome change and for the person who enjoys cooking, a fun challenge. There’s a plus in it for everyone.

RECIPES

Carrots Vichy:

Serves 6- From day by Day Cooking by Mary Berry
1 ½ lb. baby carrots
2 Tbs. butter
11/2 tsp. sugar
Salt & pepper
1 1/3 cups water
Parsley for garnish
Place everything in an ovenproof casserole with a tight lid or seal with foil. Bake in a preheated 350 deg. oven 1 ½ hrs. , until carrots are tender. Serve with the cooking liquid but drain a bit if they appear too wet. Garnish with parsley.

Carrots Françoise:

Serves 2- Adapted from Weight Watchers Favorite Recipes
½ lb. carrots in julienne
1 garlic clove – minced
1 Tbs. Lemon juice
1 tsp. oil
1 tsp. Dijon Mustard
Combine last 3 ingredients in a jar and shake well to blend. Boil carrots in a skillet until just tender. Drain and stir in garlic, toss to mix, over medium heat about 1 min. Add the other ingredients, coat carrots and remove from heat. Serve warm, at room temperature or chill.

Caramelized Shallots:

Serves 4-5
1 ¼ lb. shallots or pearl onions-skinned but root end left on
¼ cup butter
1 Tbs. sugar
2 Tbs. wine-red or white-Madeira or port acceptable
2/3 cup water
Salt and pepper
Slowly sauté the shallots in the butter in a single layer over medium-low heat until golden. Sprinkle with the sugar and cook, turning the shallots, until it caramelizes. Add the wine, bring to a simmer for 5 min. then add the water and seasonings. Cover and cook 5 min. Uncover and cook until the liquid evaporates. Adjust seasonings and serve hot.

Quick Potato-Mushroom Casserole:

Serves 4- From day by Day Cooking by Mary Berry
(1) 20 oz. can whole new potatoes-drained
1 ½ cups button mushrooms-stems on-the smaller the better-halved if large
2 cups milk
2 Tbs. butter-melted
1/3 cup flour
Salt & pepper
Melt the butter and toss the mushrooms in it for about 3 min. Stir in the flour until smooth, add the milk and seasonings and cook for 2 min. until sauce starts to thicken. Add the potatoes and cook 5 min. until sauce is thick and contents are heated through. Serve at once garnished with chopped parsley.

New Potatoes and Summer Squashes in Sour Cream Dill Sauce:

Serves 4-6-From Three & Four Ingredient by Jenny White and Joanna Farrow
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1 lb. baby new potatoes
½ cup + to taste fresh dill and chives finely chopped
1 ½ cups sour cream or Greek yogurt
Salt and pepper
Leave jackets on potatoes and cut only if large. Cut squash in slices equal to potatoes’ size. In a wide shallow pan, boil the potatoes until almost tender, add the squash and cook until crisp tender. Drain, return to pan and stir in the herbs. Off heat stir in the sour cream or yogurt. Return to heat and gently warm through. Season to taste and serve.

Pasta with Parsley Garlic Sauce:

Serves 6-Adapted from Recipes 1-2-3 by Rosanne Gold
¼ cup garlic oil
2 large bunches flat-leafed parsley
9 oz. pasta of choice
Salt and freshly ground pepper
Ice water
Chill oil in the freezer for at least 2 hrs. Trim heavy stems from parsley and blanch in boiling salted water for 1 min. rinse in cold water, drain and chop. Blend with ¼ cup ice water until finely chopped; still blending, add oil by the teaspoon, along with salt to taste and enough extra water to make a smooth paste. Cook pasta of choice until al dente, drain, add sauce and serve. Serving tip: If using long strand pasta, twirl sauced strands around a 2-tined serving fork to make individual mounds for each plate.

Couscous with Fruits and Almonds:

Serves 4
1 Tbs. + 1 tsp. butter
½ oz. slivered almonds
3 prunes- slivered
4 dried apricots-slivered
2Tbs.raisins
2 tsp. honey
Salt and pepper
1 box couscous-flavor of choice + water as directed on box
Melt butter in a saucepan and sauté nuts and fruits until almonds are golden, about 3 min. Stir in remaining ingredients and follow directions on the box. Fluff with a fork before serving. Excellent with poultry.
* This recipe can also be made with rice. See directions below

Turmeric Rice:

Serves 4
4 scallions
1 Tbs. butter
1 ½ cups rice
3 cups water
½ cup raisins
¼ tsp. turmeric
1 tsp. beef bouillon granules
Fresh parsley for garnish
Saute the scallions in the butter until crisp-tender, add the rice and cook, tossing until golden. About 2 min. Add everything else but the raisins and parsley, cover bring to a boil, reduce heat and cook for 15 min. Remove from heat, stir in raisins, and let stand for 10 min. Serve garnished with parsley.

Herbed Rice:

Serves 4
1 cup long grain rice
2 ¼ cups water
2 tsp. butter
1/3 cup sliced scallions
¼ cup EACH chopped fresh dill, parsley, cilantro
Salt & pepper
In a large saucepan, bring the water , with a pinch of salt, to a boil, add the rest of the ingredients, cover, reduce heat and cook for 20 min. Remove from heat, season to taste, and let stand, covered, for 5 min. fluff with a fork and garnish with a reserved bit of any of the above herbs.

Mar 29

UPDATING SPRING SIDE DISHES-Part I VEGGIES

I’ve written lots of posts on side dishes, usually focusing on seasonal produce, but in the past two weeks, I’ve been reconsidering that approach. Asparagus is just one of many fruits and vegetables which are now available, fresh, all year. In addition, our increasing interest in exploring other cuisines has made us accepting of a larger variety of meats for spring events than was customary.

Given these two facts, it makes sense to find ways to prepare vegetables, formerly associated with other seasons, in ways that reflect spring, especially if winter lingers, delaying the local crops. We can be confident that new presentations will please cosmopolitan tastes, rather than be rejected as untraditional. This opens the door to loads of new possibilities, and a lot of fun for those who enjoy cooking.

It really isn’t that novel an idea. Carrots, basically a spring crop, have been around all year for ages, so have scallions. We expect to see tomatoes every time we walk into a market and lettuce too, as well as spinach. The trick is to use fresh herbs, forget heavy casseroles and, as with meat, thick sauces and favor lighter, faster cooking methods.

The recipes below illustrate this idea. The first three vegetables, beets, cauliflower and Belgian endive are associated with winter, followed by summer produce, zucchini and snow peas, which despite their name are harvested in July. In these presentations, they will compliment your table décor as well, with a touch of bright colors or pale pastel in keeping with the season.

RECIPES

Beet Salad with Mint:

Serves 4 – From Three & Four Ingredient by Jenny White and Joanna Farrow
4-6 cooked, skinned beets OR (2) 15 oz. cans whole beets drained
2 Tbs. olive oil
1-2 Tbs. balsamic vinegar
Salt and freshly ground pepper
1 bunch fresh mint-leaves stripped and thinly shredded
Cut beets in large dice. Place in a bowl with the oil, vinegar, seasonings and half the mint. Toss well and marinate, chilled at least 1 hr. Serve cold, tossed again, garnished with the reserved mint.

Belgian Endive and Blue Cheese Gratin:

Serves 8- From Recipes 1-2-3 by Rosanne Gold
2 ½ lbs. Belgian endive=about 8 large
6 oz. Danish Blue Cheese
¾ cup heavy cream
Trim bottom of endives and blanch in a pot of boiling salted water about 10 min. Drain, cool and gently squeeze to remove excess moisture. Place endive in one layer in an ovenproof dish suitable for serving. Crumble the cheese over the endive and then pour over the cream. Cook in a preheated 350 deg. oven for 30 min. then place under the broiler until golden, about 1 min. Cool for 5 min. and serve with cream sauce spooned over.

Cauliflower Polonaise:

Serves 4
1 head cauliflower or 1 lb. flowerets
2-3 Tbs. melted butter + 1 Tbs.
2 tsp. lemon juice.
1/3 cup seasoned bread crumbs
Paprika
Salt
Boil trimmed head of cauliflower in salted water about 20 min. until crisp tender. Flowerets take about 10-15min.* Drain well and place in a lightly greased, oven proof dish. Sprinkle with lemon juice, then evenly pour over the melted butter. Toss the bread crumbs with the 1 Tbs. reserved butter and scatter over the top. Bake in a preheated 400 deg. oven until golden on top, about 15-20 min. Serve hot.
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Zucchini Fans:

Serves 4 –From Healthy Homestyle Cooking by Evelyn Tribole
4 medium zucchini
¼ tsp. salt
1 ½ oz. grated Parmesan = 1/3 cup
Cut the zucchini lengthwise to within ½ inch of the stem in 5 slices. Arrange in one layer in a glass dish, cover with plastic wrap and microwave on high 4 min. until just soft enough to spread the zucchini apart without breaking. Preheat broiler, and spread each zucchini in a fan shape on a baking sheet. Sprinkle with salt, then divide cheese between the fans. Broil until lightly brown and serve hot.

Broiled Radicchio and Zucchini:

Serves 4*-From Classic Tuscan by Smithmark Publishing
4 zucchini- in ¾ inch slices
2 heads radicchio- cut in halves
6 Tbs. olive oil
Salt and pepper
Preheat broiler. Place the vegetables in a baking sheet, bush with the oil and broil for 4-5min. on each side until zucchini is golden and radicchio is lightly charred on the edges.
*NOTE: This same preparation can be done by omitting the radicchio, doubling the zucchini and sprinkling it with ½ cup toasted walnuts or leaves from 1 bunch fresh herbs-thyme, cilantro and parsley suggested.

Zucchini Flan:

Serves 4- From Recipes 1-2-3 by Rosanne Gold
1 ½ lbs. zucchini-about 4 medium-in ¼ inch dice
4 large eggs
Salt and ground white pepper
½ cups grated Parmesan-Reggiano cheese
Cook zucchini in salted water over medium heat for 5 min. –drain and place in a bowl. Separate eggs and beat the whites with a pinch of salt until stiff. Mix the yolks and seasonings with the zucchini and fold in the beaten whites. Gently pour the mixture into a lightly greased 8 or 9 cup soufflé dish, Bake 20 min. in a preheated 400 deg. oven, until golden. Serve at once, hot.

Snow Peas with Toasted Sesame Seeds:

Serves 4– From Gourmet Cooking with 5 Ingredients by Deborah Anderson
1 Tbs. sesame seeds-toasted
1 lb. snow peas – cut in 1 inch slices
2 bunches scallions, cleaned and cut in ½ inch slices
1 Tbs. canola oil
2 tsp. chili oil
Heat the canola oil over medium heat and sauté the snow peas 2 min. Add the scallions and sauté 2 min. more. To serve add the chili oil and sesame seeds and toss well. Serve warm.

Mar 22

SPRING ROASTS FOR EASTER and PASSOVER

A roast makes any meal special, which is why they’ve been linked to event dinners probably since the cave men realized throwing one big hunk of meat on the fire was easier than several smaller ones when the clan gathered. Modern freezing and transportation have changed our menus though. Our holiday choices used to be seasonally specific, now with so many options in the markets, preference is key.

Early winter and late fall holidays naturally paired with roasts. The harvest was in, hunting season was over, the larder was filled and people, satisfied with their labors were looking forward to a period of relative inactivity. They were more than willing to kick back and savor a big dinner featuring a hearty roast.

This book Spring_Roasts_for_Easter_and_Passover focuses on the fact that spring holidays have always been different. People are filled with energy and anticipation, looking forward to the bounty of summer and being able to plan outdoor activities and projects. They crave fresh foods, tender greens and fruit, not the solid fare of winter and they want lighter, leaner meats and/or cuts. Since animals are at their slimmest in spring, after months of foraging or rationed, stored fodder, plus it’s the birthing season for most, traditionally, the roasting choices were chiefly domestic, sustainable poultry, chickens, ducks, game hens and squab (doves) that is until recently.

As mentioned above, things are different now. In addition, our tastes have changed and we welcome the many options in the market but our preferences concerning cuts and preparations have altered too, especially in planning dinners for the spring holidays. 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.

With so many options it’s hard to choose because the selections cover a wide price range as well as offering a wide variety of possible presentations and the book offers suggestions. On the other hand, if you feel comfortable with your own method of roasting, say a chicken, there are ways to perk it up for spring.

  • Rub the roast with oil and sprinkle inside and out with a dried herb of choice
  • Instead of potatoes, roast whole carrots, onions or lightly blanched fennel quarters around the roast. About 40 min. before it’s done, add the vegetables with a bit of canned, condensed broth, baste them a time or two.
  • Forget thickening gravy. Use the rest of the broth to deglaze the roasting pan at the end, adding a little wine or herbs to make a sauce to pass at table.
  • Try one of the easy stuffings below. I suggest the rice because it’s lighter than bread. The first 2 recipes can be made ahead, frozen and thawed for use on the day

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In general for spring meals, I like to go easy on the carbs and serve several vegetable dishes, including a leafy salad with fruit. If my group has some big or growing appetites, muffins, especially fruit ones or focaccia with a flavored topping are great fillers. Those who want to eat lean can opt out. Remember, along with summer, people are also thinking of bathing suits.

The book doesn’t have recipes for beef, because the cooking methods for the cuts favored at this season are straightforward. I do, however, have a recipe for seasoned brisket below. The same rule applies to the popular pork cuts. Here again, I’m listing a recipe for stuffed pork loin below as an example. The book does contain recipes for veal, which though not in supermarkets is still available in specialty butcher shops and recipes for veal and pork are interchangeable. Also, the section on recipes for special cuts can be applied to handling the same cut with different meats. There are also lots of recipes for sides and desserts.

Have a happy holiday and take a look at the book. Even if you don’t follow a recipe, you might find some useful tips. You’ll find it on our bookshelf priced at $3.99.

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

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.

Spinach Stuffed Pork Loin: Serves 6
3 lb. boneless pork loin
(1) 4 oz. can mushroom stems and pieces
½ cup diced shallots
1 garlic clove-minced
2 Tbs. brandy
1 Tbs. butter
(1) 10 oz. box frozen, chopped spinach-thawed
1 Tbs. oil
Salt and pepper to taste
2 cups condensed canned chicken broth + more if needed
¼ cup white wine
Mix the broth and the wine. Butterfly the pork by lengthwise slicing almost through. Open it like a book and make similar slices down each half. Cover with plastic wrap and pound the meat to an even thinness. Saute the shallots and mushrooms in the butter until golden, remove to a bowl. Add the oil to the pan and toss the spinach over with the garlic, remove to the bowl with the shallots and add seasonings. Save any pan juices and add to the broth mix. Spread the vegetable mixture on the meat to within a about an inch of each edge. Roll the meat around the stuffing, starting with a long side and secure with string. Pour over about ½ cup of broth mix and cook in a 350 deg. oven about 1 hr.45 min. >2 hrs. adding more broth mix as necessary. Deglaze the pan with the rest of the broth mix and pass at table.

Mar 15

ASPARAGUS MEANS SPRING

I love asparagus, thanks in large part to my Mother. Every spring, when the local harvest appeared, she kept a big platter of lightly marinated spears in the refrigerator for us to snack on, making it into a fun finger-food and an anticipated annual treat. Now, like most produce, it’s available in markets all year. The cost varies with, I guess, transporting distance, but not even in the farm markets does the price drop to the former spring harvest levels. On the other hand, it’s not nearly so expensive in winter as when it was considered a gourmet item.

Also, as with other produce, GMOs have changed asparagus’ appearance. Gone are the ‘Jumbo’ spears, needing only three or four to make a side serving and the flavorful, reed-thin stalks which resembled their wild ancestors. Gone too is the purple tint that indicated sweetness, but disappeared with cooking and the white slightly crunchy variety, beloved in Europe, which is grown under cover, usually hay, to prevent photosynthesis.

However, selecting the stalks to buy hasn’t changed. The stems should be firm and smooth and the buds tightly closed. Asparagus is a uniquely individual crop. It’s a perennial, taking several years to establish. It has a very short season, during which the shoots grow to maturity in a matter of hours and must be harvested daily. Harvesting stops while there are still many shoots left, which are allowed to grow to maturity, open their buds and scatter the seeds in the wind, planting the next year’s crop.

So it’s logical a wrinkled stem indicates poor or prolonged storage but open, or feathery, buds can also indicate delayed harvesting. The stems should firm and smooth and the buds tightly closed. The bottom of the asparagus stalk is hard and woody. Simply hold it in one hand and gently move the other up the stalk, bending it lightly and the hard end breaks off. This is usually done before storing, which is stalks upright in about 2 inches of water covered by a plastic bag for 3-5 days. This water bath also revives ‘tired’, limp asparagus.

Asparagus is wonderful cold, but not raw. The fibers in the stems need heat to soften to be digestible. I like to blanch it by brief submersion in boiling water to bring out the color, even when preparing a cooked dish, except for grilling or roasting. For either of these methods make sure the asparagus is dry. Before grilling the spears should be tossed in oil and placed in a basket or threaded on skewers and cooked over medium heat only 40-60 sec. per side. To roast the oil tossed spears are placed on a baking sheet and placed in a 425 deg. oven for 2 min., shaken to turn and cooled 2-3 min. more. To test for doneness, pierce slightly with the point of a knife. The skin should yield with only slight resistance.

From its neat, new appearance and its bright seasonal coloring to, most of all, its slightly sweet, subtly grassy taste, asparagus conveys the essence of Spring. Although recently made available all year, take time to savor some now. It’s sure to lift your spirits, shake off the winter greys and get you in tune with the season. The following recipes are a good place to start.

RECIPES
Asparagus Preparation
Break off the woody part of the stems and boil or steam until tender, about 8-10 min. Optionally, put the spears in a microwave proof dish in one layer if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems. If marinating, put drained spears on a serving plate, pour marinade over them and allow it to infuse as the asparagus cools, then refrigerate or serve. If saucing, shock spears with cold water, chill them and sauce before serving, sauce at once and serve hot or blanch spears and cook them with the sauce. When preparing a dish, remember, cutting the stalks in pieces increases the volume.

ASPARAGUS ROLLS:
Blanched asparagus
1 slice white bread for each spear-crusts removed
Mayonnaise, butter or anchovy paste
Trim ends and blanch asparagus either on the stove or in the microwave; drain and cool. Spread the bread on one side with condiment of choice. Roll an asparagus spear in each slice of bread on the spread side and place seam side down on a platter. Cover with plastic wrap and refrigerate up to24 hr. Toast under a quick boiler and serve at once.

Asparagus Soup: Yields about 1 quart
1 lb. asparagus—8>10 tips reserved , stems cut in 2 inch pieces
2 envelopes chicken bouillon granules
Water to cover
Optional -a few celery leaves
1 cup half-and-half or 1/2 cup sour cream–Both Optional
Cook the asparagus in a bit of water until crisp-tender. Remove tips to be reserved. Add water to cover, bouillon and cook asparagus, with celery leaves, until very tender, adding water to maintain level if needed. Puree in a blender, add reserved tips and chill. For a cream soup stir in cream before serving, otherwise garnish with dollops of sour cream. Can be served hot or cold.

Asparagus Pizza
1 lb. asparagus
1 large red bell pepper – chopped
1 lb. mozzarella
½ cup grated Parmesan
1 cup pesto sauce
2 pita breads-split or (1) 12 inch pizza round
Boil asparagus until crisp tender and diagonally cut in 2 inch pieces. Spread rounds with pesto and top with asparagus, pepper and cheeses. Bake at 425 deg. for 15 min.
*NOTE: ½ > 1 cup diced, cooked chicken is a great addition to this pizza.

For Marinating: Use any vinaigrette of choice- See this site’s 7/31/15 posting for ideas
For Saucing: Plain white sauce and Hollandaise are popular or for 4 servings combine
¼ tsp. garlic powder
1/8 tsp. mustard powder or ¼ tap. Brown mustard
½ tsp. EACH salt and freshly ground black pepper
1 tsp. dried parsley
1 Tbs. sour cream
1 minced hard-boiled egg-Optional
Stir all the above ingredients together, except the egg. Add that at the end. Spoon over cooked asparagus and serve hot or cold.
Garnishes: Asparagus loves to be decorated, with or without a sauce, and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even toasted breadcrumbs.

Asparagus Salads: Asparagus has always been a favorite for salads. It’s decorative and its subtle flavor combines well with other ingredients. It does well with slightly assertive greens, like spinach, most vegetables and citrus fruits, as well as pineapple, strawberries and melons
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For Entrée Salads asparagus is a natural with seafood, especially cold shellfish and it loves all cooked meats. Usually creamy dressings are the preferred choice for seafood and vinaigrettes for the meat, but the choice is purely personal. Garnishing suggestions for asparagus salads are listed above.

Asparagus with Ham Bechamel Serves 4
1 lb. fresh asparagus spears- if using slender young ones allow about 12 per portion-gage according to size of stalks
1 lb. deli sliced ham – allow 4 slices per portion.
2 cups milk
4 Tbs. butter
4 Tbs. flour
salt and pepper
½ cup shredded sharp cheese
Paprika and parsley for garnish
Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems, shock spears with cold water.
Make a Bechamel or white sauce by melting the butter until it foams, remove from heat, stir in flour to make a smooth paste and quickly add milk. Stir over medium heat until sauce is silky and thick. Do not allow to boil. Season.
Separate the asparagus into 16 equal portions. Wrap each in a slice of ham. Place seam side down in an oven proof dish. Cover with the sauce, sprinkle with cheese and garnish with paprika and parsley. Bake in a preheated 350 deg. For 15 to 20 min. until cheese melts and sauce bubbles.
NOTE: Without the ham, this makes Asparagus au Gratin, an excellent side dish

Asparagus Quiche: Serves 4-6 Filling from Day By Day Cooking by Mary Berry
Pastry:
1 ½ cups flour
6 Tbs. shortening= 6 Tbs.
3 Tbs. + ICE water
Mix the flour and shortening in a bowl with 2 knives until it resembles small pebbles. Add the ice water and kneed until the dough forms a mass, adding more water as and if needed. Form into a ball and chill 15-30 min. Roll out to fit a 9 inch tart pan.
Filling:
10 oz. asparagus- cooked to crisp-tender
2 eggs
1 ¼ cups light cream
Salt and pepper to taste
Optional garnishes–Sliced pimento stuffed green olives, capers, strips of jarred, roasted red peppers, or crumbled bacon (TIP-This quiche needs a salty finishing touch)
Preheat oven to 400 deg. and place a baking tray on the middle cooking rack. Cut the tips off the asparagus, reserve about 8, slice the stems into 2inch pieces and arrange in the bottom of the lined tart pan. Beat the eggs, cream and seasonings together and pour over the asparagus. Bake for 15 min., reduce heat and bake for 20-25 min. more until golden on top. Decorate top with asparagus tips and olives or peppers and capers. Serve hot.

Creamy Asparagus Linguini: Serves 4-From The Essential Pasta Cookbook by Bay Books
6 oz. ricotta cheese
1 cup heavy cream or half-and-half
¾ cup freshly grated Parmesan
Pinch Nutmeg
Salt and pepper to taste
1 lb. linguini
1 lb. asparagus
½ cup slivered toasted almonds
Stir the ricotta a in a bowl with the next 4 ingredients until smooth. Cut the asparagus spears in 2 inch pieces. Boil the linguini in salted water until crisp, add the asparagus and boil until tender, 3-7 min. Drain the pasta and asparagus, reserving 2 Tbs. of cooking water. Return to the post and toss with the ricotta mix plus the cooking water. Serve hot garnished with the almonds.

Asparagus Stuffed Chicken: Single portion
1 boneless, skinless chicken breast (tender attached) or thigh
2 blanched asparagus spears
1 Deli slice Swiss cheese
Lemon pepper
½ tsp. mayonnaise–optional
Fine bread crumbs—optional
Cut a slit almost through the chicken breast, or lightly pound the thigh to an even thickness. Put a pinch of lemon pepper on the underside of the slit or one side of the thigh and cover it with half the cheese, sliced to fit if needed. Layer the asparagus spears, trimmed to the length of the chicken, top to bottom next, with the excess pieces of stalk on top, and then the rest of the cheese. Anchor the top of the meat in place with a toothpick if necessary. Optionally, lightly spread the mayonnaise over the top of the chicken and cover with a thin layer of breadcrumbs. (This coating helps to keep the meat moist.) Bake on a lightly oiled surface in a preheated 375 deg. oven 35-40 min. until golden, the cheese bubbles and the juices run clear. Serve immediately.

Mar 8

SOME SAINT PATRICK’S DAY RECIPES

I remember when I was little, everyone tried to wear a touch of green on Saint Patrick’s Day. It was a welcomed, fun holiday if not an ‘official’ one. Dinner was corned beef, whether eating at home or in a restaurant. Green carnations were sold everywhere, for the benefit of the vendor, not for a charity as would be the case today. Corned beef was a meat case staple, now it’s even difficult to find in the supermarket this month. It seems the only tradition to survive is green beer at the local pub.

One new addition to the day, however, is that many supermarkets feature imported Irish cheese and butter for a short time now. If you haven’t tried these products, especially the butter, I urge you to do so. The brand name is Kerry Gold and it not only makes Irish cuisine shine but all your other recipes. I have a friend who clears out her freezer to stock up on a year’s supply of butter. It’s that good.

Even if the holiday has lost some of its luster, many of the dishes are still favorites and, being of peasant origin they’re simple, uncomplicated and nutritious as well. It’s nice to dust them off and appreciate them occasionally, just as it’s fun to celebrate Saint Patrick’s Day with a dinner, even if just for two, because the only obligation involved with this holiday is to enjoy it.

This book Some Recipes for Saint Patrick’s Day is for the person who wants easily made, affordable dishes to serve on Saint Patrick’s Day, whether for a full course meal, just snacks, or dessert. In keeping with the spirit of the occasion, most of the food is either green, or traditionally linked with the holiday. Also included are recipes for salads, breads and some recommendations for leftovers as well as an option for those who don’t like corned beef.

I’m adding complete directions on how to ‘corn’ meat too, compliments of Julia Child. I couldn’t believe how simple, quick and easy the process is. I’ve done it several times using cuts of beef I prefer to the normal brisket, as well as other meats, especially a canned ham. It was a great success!! Read about it in the book. You can find it on Kindle and this web site on our Bookshelf. Also you will find additional recipes and information if you click ‘Blog’ on the site’s Main Page Header, go to the waterfall menu in the right margin on any page and select March for the years 2012-2017.

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 starting with a short side, and cut into ½ -3/4 inch slices. Place seam side down, on a baking sheet and cook according to package directions

Pea Soup with Mint—Serves 2 in bowls.
Following the steps above, sauté a medium onion in 1Tbs. canola oil; add 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree them and taste for salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.

Easy Corned Beef for Two:
2 large potatoes halved—peeled optional
2 peeled carrots -optional
½ head of cabbage cut in two crescent wedges
1 qt. chicken broth
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Put the potatoes in a deep saucepan, with other vegetables, if using. Add cabbage and just enough broth to immerse. Cover and simmer 20 min. or until cabbage softens. Top with the canned meat in one piece, cover again and simmer 15 min more or until the fat from the meat has melted into the broth.

Reuben Sandwiches: I described this sandwich earlier, but here are the exact directions to make it. . These are served open faced, which my family favors, or closed. You will need:
1 loaf good Deli Jewish Rye Bread
@ ½ lb. sliced corned beef or shredded leftovers
8 oz. bottle of Russian dressing
1 lb. sauerkraut
@ ½ lb. Deli sliced Swiss cheese
Allow 2 slices bread per portion. For open-faced lightly toast the bread, for closed toast only one side.
Spread a toasted side with the Russian dressing, cover with the meat then the kraut and top with the cheese. The amounts you use are optional. If planning a closed sandwich, fill only half the slices, for open cover all. The open sandwiches can be run under the broiler until the cheese melts, the closed topped with the empty slices, toasted sides in, and broiled or grilled turning once, until both sides are golden.

A Light Lite Dessert:
Lime sherbet
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.

SAINT_PATRICK_BOOK_FINAL1

Mar 1

WARM DRINKS FOR COLD DAYS

Nothing’s more welcome than a mug of warm, flavorful beverage when you come inside on a winter’s day. This season has really gotten to me and I learned I’m not alone in having issues with the cold this year. I think the reason is that it’s been moderately warm with little snow accumulation, but there have been frequent days with heavy rain and long periods of cloudy, drizzly ones. The dampness has pervaded everything and a steaming drink chases the chill away, so I’ve been giving the matter a lot of thought lately.

A little variety always makes things interesting yet it seemed there were few options for what usually serves this purpose, especially for a family. Coffee won’t do for everyone, tea, unless laced with milk and sugar is bland and, like cocoa, is loaded with carbs and calories as a steady go-to.

There are definite requirements too. The brew has to be quick and easy to make, either for individual servings or for a group. It should satisfy without being filling if to be consumed before a meal and it would be nice if it could be prepared ahead and reheated.

I’ve been doing some research, and a bit of experimenting and think I’ve come up with some recipes that fit the bill. A few can also be served chilled because a cold drink on a hot day has the same appeal. My first thought was my personal mulled cider concoction, and it’s included, but most of the drinks are broth-based. I love the condensed, canned broths including consommé and madrilène but they have become hard to find in the markets, and for this purpose would be space consuming and pricy. The regular canned broths and those in cartons lack the body for this use. I used the packets of bouillon granules because the ratio to other ingredients, including water, can always be adjusted to taste. Plus the granule packets take up little space and are priced for a crowd.

One other note about the following recipes, they are mainly for single servings but can be easily multiplied or divided. Baby food is an option in making some for the occasional single serving but if you want to have them ‘on hand’ in advance or for several servings it’s a great saving of time and money to puree boxes of frozen chopped spinach or frozen or drained, canned carrots and buy 28 oz. cans of tomato sauce. The puree or sauce can be frozen in ice cube trays and the cubes stored in bags. 1 cube=2 Tbs.,4 Tbs. =1/4 cup ( use 5 cubes for 1/3 cup). It’s simple then to put the desired amount of cubes in a mug, add the bouillon granules, water and microwave it. My oven takes 2 min.30 sec.

If you want to fortify these ‘soups’ for a quick meal feel free to substitute chopped spinach, sliced carrots or a meat sauce for example. To thicken them, cornstarch or instant mashed potatoes, used according to package directions are good choices. Beaten egg yolks are excellent to up the nutritional value. Once again use your imagination and have fun.

RECIPES
Easy Mulled Cider: Serves 6-8
(1) 64 oz. bottle apple cider*
1 large apple
12 whole cloves
2 long cinnamon sticks or 4 short ones
Stud the apples with the cloves and bring all the ingredients to a boil, lower to a simmer for 2-3 min. and turn off the heat. Ladle into mugs and serve. Can stand at room temperature for several hours; chill for longer periods with all ingredients. Good cold too.
For single serving, fill a mug with cider, pierce a slice of apple with a clove, add a cinnamon stick, microwave until hot OR simply add a pinch each of ground cinnamon and cloves and microwave.
* For this I recommend the commercial product available all year in glass bottles. There are also ‘cider’ packets, much like bouillon granules, to flavor water. That isn’t too successful, but they do transform regular apple juice.

Rosy Bull: Serves 1
4oz. tomato sauce= ½ cup– or to taste
1 envelope beef bouillon granules
water to fill the cup
Put all the ingredients in a mug, stir well and microwave until hot. Stir again before serving.

The Popeye: Serves 1
1/4-1/2 cup spinach puree—amount depends on preference
1 envelope beef bouillon granules
Pinch nutmeg
Water to fill cup
Place ingredients in listed order in mug and microwave until hot. Stir well before serving.
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The Bugs Bunny; Serves 1
1/4-1/2 cup pureed carrots—amount depends on preference
1 envelope chicken bouillon granules
Pinch ground ginger
Water to fill cup
Place ingredients in mug in order listed and microwave until hot. Stir well before serving.

The Tropical: Serves 1—Also good chilled
1/3-1/2 cup orange juice
1 envelope chicken bouillon granules
Dash lime juice
Put all the ingredients in a mug and microwave until hot or chill. Stir well and serve hot or poured over ice.

On Rye: Serves 2
1/4 tsp. caraway seeds-crushed in a mortar or between pieces of plastic on a flat surface with the back of a spoon OR if seeds are ground in a mill, reduce amount to a scant 1/8 tsp.
(1) 10 ½ oz. can condensed beef broth
Water to fill mugs
Divide the caraway and the broth between the mugs, fill with water. Microwave until hot, Stir well before serving. Optionally, you might also want to strain out the seeds.

The Serendipity; Serves 2-Also good chilled
(1) 10 ½ oz. can consommé
2-4 oz. Sherry, Port, Sweet Vermouth or other sweet wine
Water or ice cubes as needed
Pour desired amount of wine in the mugs, add consommé and water to fill. Microwave if serving hot or chill and pour over ice cubes. Stir well before serving.

Clamato; Serves 4-6-Good warm or chilled, this mix was a popular drink several years ago and sold in bottles. It seems to have disappeared, but it’s still flavorful and simple to make.
3 cups tomato juice
(1) 8 oz. bottle clam juice
1 Tbs. lemon juice
2 tsp. Worcestershire sauce-or more to taste
1/2 cup sour cream—Optional to top as garnish
Mix the first 4 ingredients, stir well and microwave if serving hot or chill and pour over ice cubes. Garnish with dollops of sour cream, if using, and serve with a spoon to fold in.

Feb 22

TILAPIA – FAST, EASY, RECIPES FOR ALL AGES

As I wrote last week, I heard a morning talk show guest describe her issues with the traditional ‘fish-on-Friday’ Lenten fasting schedule. She hated having to stop to buy fresh seafood after work and needed some easy, quick child-friendly recipes to avoid a battle over dinner. Realizing there must be many people with the same problems I’ve chosen two globally known fish from the top 5 commercial favorites, salmon and tilapia to write about. Last week I offered salmon recipes and this week it’s tilapia’s turn.

I picked these two because they’re very different in taste and texture, which gives variety, but they’re also 1) Available, all year, fresh and frozen, 2) Accessible, from individual frozen fillets in Dollar Stores, to frozen multi-packs and fresh in supermarkets to freshly cut in fish markets 3) Affordable, with such a range of outlets there is something to fit every wallet and 4) Sustainable, both are still plentiful in the wild and very successfully farmed.

Both salmon and tilapia are ancient fish, valued for millennia as food and both have sub-species which live in salt or fresh water. However, salmon are migratory, ranging over vast expanses of ocean and tilapia remain localized but have been transported around the globe wherever the water remains above 45 deg. F. and quickly acclimate. Thought to have originated in Africa, they reached the Mid-East by Biblical times and were the normal catch from the Sea of Galilee, earning them the name ‘St. Peter’s Fish’.

Over 400 years ago, Japan imported tilapia to start a sustainable food source. Since then many other countries have followed suit and they are widely farmed. Tilapia have also been introduced for environmental reasons, because they eat a wide variety of vegetation. They not only adapted to, but have become important part of the ecology of the Saltan Sea and are often used around power plants to remove the algae, which quickly grows in the warm water generated there.

However this doesn’t always win them the white hat. Though not aggressive, they have a voracious appetite and multiply fast, often crowding native species and depriving them of food. One of the reasons for Tilapia’s successful sustainability is that they don’t deposit their roe for predators to find. They carry it in a pouch in their mouth and release the fry as they hatch.

Tilapia, depending on species, can range from 24-13 inches in length and weigh from 9.5 to about 3 lb. They are lean, with white fine flaked meat, a mild taste and a sweet flavor and interchangeable with most recipes for flounder or sole. They are mercury free, high in protein and low in carbs, calories and sodium but higher in Omega 3 fatty acids than salmon. Since they are vegetarians they are also free from any of the toxins which may affect prey fish.

Quick cooking, with a wide variety of preparation and no skin, tilapia are an excellent way to introduce children to seafood, while giving yourself a break in the kitchen. Go further, buy the frozen fillets and have them waiting for you when you at home. 7 of the following recipes, marked with a*, can be prepared without thawing, just add 5 min. to the cooking time.

 

*COCONUT TILAPIA: Serves 4 This is my own recipe and lighter than the standard. The coconut can be removed, the panko used alone or mixed with seasonings or replaced by crumbs. It’s the method that counts.
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 capped bottle.

Oven Fried Fish: Serves 4-Any fish filets, will do
Standard recipe ( From Light Menus by Louisa Mariano)
1 lb. fish fillets cut –about ½ inch thick
1 egg beaten
2 Tbs. milk
2 Tbs. cornmeal
2 Tbs. flour
¼ cup fine bread crumbs
Salt, pepper , seasoned salt
6 Tbs. melted butter
Preheat oven to 500 deg. In a shallow dish combine egg and milk. In a second dish combine everything else but butter and lemon. Dip fish first in egg mix then dry mix. Place on a baking sheet, drizzle with butter and cook 4-6 min. until fish flakes with a fork. Serve immediately with lemon wedges.
TIP:A sprinkle of paprika on top before cooking gives a lovely color.

SPINACH CENTERED 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 coking time.

*MEDITERRANEAN STYLE FISH; Per Serving
This is a delicious way to cook fish and a wonderful way to serve vegetables. Mackerel is originally recommended but I find the technique works well with almost any fish fillet, though I prefer a white fish like Tilapia or Flounder. I use a variety of vegetables, cut beans, broccoli, usually peppers and always onions. For the tomatoes, anything goes, leftover sauce, any type fresh or canned. I allow for at least 1 ½ cups cooked vegetables, per portion. I like a dash of Tabasco or a sprinkle of cayenne added and maybe a touch of garlic powder too.
Microwave the diced raw onions, peppers and any others you’re using in a bit of oil for 1 min. Add any frozen ones and cook 1 min. more. Mix with any cooked items and the tomatoes or tomato sauce. Put in a pan, cover with the fish fillet. Lightly spray the fish with cooking oil and sprinkle with a little lemon pepper and paprika. Bake at 350 deg. 8 min. per 1 inch width of the fillet-at least 24 min. until fish flakes and vegetables bubble. Serve at once while very hot.
This is excellent with rice, or an ear of corn or a potato, split, microwaved until just soft, and broiled with a thin coating of butter until golden.

*FUSUIN TILAPIA: Serves 4
4 large Tilapia fillets
3 bunches scallions – also called green onions- trimmed of roots and course green stems
1 Tbs. garlic powder
1 Tbs. powdered ginger
3 Tbs. butter – divided
2 Tbs. oil
2 Tbs. Soy Sauce
½ cup Cream Sherry
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Salt and pepper.
Drain the sweet potatoes. Using 1 Tbs. butter and the brown sugar, and if needed a bit of their own syrup, candy them, either in a skillet on the stove, or in a cooking oil sprayed pan in the oven, as per directions on the can. (I have been known to do this in the microwave, by melting the butter, dissolving the sugar in it, coating the potatoes well, covering and cooking on high for @ 3 min .in one minute intervals.)
Cut white and light green parts of scallions on and angle in 1 ¼ inch pieces. Set aside.
Melt 1 Tbs. butter and 1 Tbs. oil over medium heat, and gently sauté Tilapia, until it becomes white and opaque, adding more butter as needed about 5-8 min. You may need to do this in batches. Remove to a plate. Add the remainder of the butter and oil then the garlic and ginger to the pan and stir quickly to avoid clumping. Add the Soy Sauce, Sherry and scallion pieces. Stir for 30 sec. Reduce the heat to medium low. Return the fish to the pan and simmer until heated through, about 2 min. apportion the potatoes on the plates, in the center of each. Serve the fish decoratively leaning slightly against the potatoes. Spoon the scallions and sauce over the fish.
**NOTE: Sweet potatoes can be used straight from the can, leftover, fresh baked or cubed and boiled, even replaced by squash. It’s a matter of preference and what’s on hand.

*Herb Crusted Tilapia with White Wine: Serves 4
4 Tilapia fillets
4 Tbs. dried marjoram and/or parsley
3 Tbs. mayonnaise+
Lemon pepper
1/3 cup white wine—suggested Vermouth
Place the fillets in a pan or on a foil lined baking sheet. Spread a thin sheen of the mayonnaise over the fish, if still frozen, they may need a bit more. Sprinkle with a little lemon pepper, coat with 1 Tbs. each of herbs, pressing lightly to make them stick and pour the wine around. Bake at 350 deg. 15-17 min. until fish flakes. Serve hot with any pan juices poured over.

*Tilapia Dijon: Serves 4- From Eat Up and Slim Down by Jane Kirby and David Joachim
4 Tilapia fillets
2 Tbs. chopped parsley OR 1tsp. dried
4 large carrots in julienne
1 tsp. oil
2 tsp. Dijon mustard
1 tsp. honey
Salt and pepper
In a large microwavable dish, combine carrots oil parsley, salt and pepper, cover and cook on high 5 min, stirring once. Place fillets on top of the carrots, thick ends toward the outside. Combine mustard and honey and spread over fish and cook, covered, on high 2 min. Reverse fish with thick ends toward the center and cook 1-3 min. more until fish flakes. Allow to stand, covered 2 min. before serving.

Tilapia-Zucchini Kabobs: Serves 4- From Quick and Easy by Parragon Publishing
4 tilapia fillets
2 zucchini or yellow squash cut into 12 thick slices
12 cherry tomatoes
12 thick chunks or slices of slightly cooked white or sweet potatoes or carrots
1 lemon –quartered
8 skewers-if wood, soak in water first
SAUCE
4 bay leaves crushed
3 Tbs. olive oil
2 Tbs. lemon juice
¼ tsp. lemon pepper
¼ tsp. dried thyme
Cut the fillets in halves lengthwise and then into 2 strips each half. Roll the fish strips and thread alternately on the skewers with the vegetables. Place the skewers on a lightly oiled, foil lined baking sheet. Mix the sauce it ingredients in a bowl and liberally brush the skewers. Grill or broil about 4 inches from the heat about 10 min. or until fish is done, turning and basting often with the sauce. Serve hot with the lemon wedges.

*Tilapia Florentine: Serves 4
4 tilapia fillets-halved lengthwise
15-16 oz. spinach or kale- tough stems removed
1 small onion thinly sliced
SAUCE
2 Tbs. butter
2 ½ cups milk
2 Tbs. cornstarch
½ tsp. dried tarragon
1 bay leaf-crushed
½ tsp. lemon pepper
1 tsp. mustard powder OR 1 tsp. Dijon mustard
Pinch nutmeg
3 Tbs. grated Parmesan
Salt and pepper to taste
Lightly grease a large casserole. If using kale or field spinach, lightly blanch in boiling water and drain first. If using bagged salad spinach just rinse and drain. Place greens, tossed with onion in the bottom of the casserole. Roll the fish halves and place on top of the greens, skin side down. Dissolve the cornstarch in the milk with the next 5 ingredients. Melt the butter in a saucepan, when it foams add the milk mix, bring to a low boil and stir until it thickens; stir in the cheese. Pour the sauce over the fish and bake the casserole in a 400 deg. oven for 30-35 min. until it bubbles and is golden. Serve garnished with halved cherry tomatoes or tomato wedges.

*Southwest/Italian Seafood Packets: Serves 4 Almost 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.

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