Awesome DIY Sauces For Pasta- Part I

Two weeks ago when I wrote about great week day dinners, I deliberately glossed over probably the most popular, easy DIY meal choice, pasta, because with its many forms and acceptance of an infinite variety of sauces it’s worthy of its own discussion. So, I’m going to write two articles, this week and next concentrating on a number of easy sauces, over 30 of them in fact, too many recipes for one posting.

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 cooks 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 ample pieces of the entrée, 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 the sauces with fresh produce, would be cooked ham or poultry, possibly seafood. Some of the 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 and may lead to unpleasant results.

All recipes serve 4.

Tomato, Basil and Feta:
1 clove garlic – split
1 Tbs. oil
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.

Fast Fresh Tomato Sauce:
1 cup chopped onion
2 cloves garlic – minced
2 Tbs. oil
1dried chili pepper
1 roasted red pepper – chopped—canned is fine
12 plum tomatoes, skinned, seeded and coarsely chopped
Tbs. Tomato paste
1/3 cup chopped fresh herbs of choice
Salt and pepper to taste
Cook onion, garlic and chili in oil until onion is soft. Add tomatoes, red pepper and cook until tomatoes release their juice. Add tomato paste and herbs and seasonings. Cook 1 min. Remove chili and toss with pasta.

Variation: Ginger Sauce; Omit chili, red pepper and cayenne. Sauté 2Tbs. chopped fresh ginger root with the onion. Add a pinch of sugar with the salt and pepper. Substitute 2 Tbs. chopped fresh coriander for the herbs. Toss with pasta and 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.

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
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
It may consist of prosthetic rod may be placed improperly. unica-web.com order viagra online Inability to achieve levitra properien full satisfaction during intercourse can be extremely frustrating for both partners. Apple, strawberry, chocolate, sildenafil best price mint, orange etc are the most preferred flavors of the Kamagra jellies and the soft tablets. You can prescription viagra http://unica-web.com/watch/2012/touch-up-dance.html place your order at the online store is more reliable for Kamagra buy as the medicines sold here are manufactured by top most pharmaceutical companies. 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.

Sausage and Mushroom Sauce:
1lb. any sausage of choice
¼ cup chopped onion
2cloves garlic minced
8 sliced mushrooms
½ cup red wine
28 oz. can crushed tomatoes
Dried basil and oregano to taste
Salt and pepper
Sauté sausage until no longer pink, add onion and cook until meat begins to brown. Add mushrooms and sauté until they soften; add wine and stir well to incorporate. Add tomatoes and seasonings and simmer to meld flavors and reduce to thicken slightly. Toss with pasta, serve hot with grated cheese.

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

Scallop and Herbed-Cheese Sauce:
1 Tbs. onion chopped
1Tbs.oil
1cup white wine
1Tbs. lemon juice
¾ lb. bay scallops
4 oz. herbed cream cheese
Salt and pepper
2 tsp. parsley
Sauté onion in the oil until soft. Add wine and lemon juice. Reduce by half. Add scallops and poach until firm about1 min. Remove from heat and stir in cheese until smooth, season with salt and pepper, then add parsley. Toss with pasta.

Low Fat- Low Sodium Pesto”
2 cups chopped basil leaves
1 clove garlic minced
3 Tbs. olive oil
2 Tbs. grated Parmesan cheese
Salt and pepper to taste
Blend everything until smooth. Toss with pasta.

Shrimp Cucumber and Dill Sauce
1 medium cucumber peeled seeded and chopped
1 tsp. salt
4 tbs. butter
1 bunch of scallions-whit parts only chopped
1 clove garlic chopped
1 cup white wine
1 Tbs. chopped dill
1 cup half and half
1 lb. raw shelled and cleaned shrimp
Sprinkle salt over cucumber in a bowl and allow to sit for 20 min. Rinse well and drain then chill. Sauté scallions and garlic in butter until soft, add wine and reduce by half, add shrimp and dill. Cook until shrimp are pink, add cream and simmer to reduce and thicken slightly, add reserved cucumber just to heat through and season with salt and pepper if needed. Serve over pasta.

Variation; smoked Salmon. Use above ingredients but substitute 1/4lb. julienned smoked salmon for the shrimp. Follow directions as above but add the salmon with the reserved cucumber at the end.

White Clam Sauce
1 small onion chopped
4 cloves garlic minced
2 Tbs. oil
1 cup white wine
2 tsp. dill
1 lemon –juiced
¼ cup chopped parsley
2 Tbs. butter
2 doz. Littleneck clams*
Sauté the garlic and onion in the oil until softened, add the wine lemon and ill. Bring to a boil, add the clams, Simmer 5 min. to open (discard any that don’t) Remove shells, stir in parsley and butter. Toss with pasta.
*A 10 oz. can of whole baby clams can be substituted for the fresh ones. Drain juice and add it to the pot with the wine. Allow to reduce slightly and add the clams with the parsley, just heat through.

Keep On Grillin’

Due to computer problems I had difficulty writing the post I’d planned for this week. Then I remembered this article from 2013 and pulled it from the Archives. People really liked it then, I hope you all like it as much now.

KEEP ON GRILLIN’
I grew up in a seaside resort where grilling was a part of the summer lifestyle long before it became a national or gourmet passion. There were homes built with masonry barbecues in the backyard dating to the 1920s. Summer is the backbone of the town’s economy and a major portion of the year is spent planning for it. The anticipation builds from Easter to the official start, Memorial Day. By comparison, labor Day, no matter how often you’ve lived through it, is always a shock, The day after is surreal. Gone are the visitors, the guards from the beach and the boats from the bay, but more importantly gone is the atmosphere of the season. Everything seems quieter, and if you close your eyes, even the air smells different. The tang of suntan lotion is missing, but so is the aroma of charcoal. The grills are covered for the winter, because the days are shorter, school has started, scheduling has become important and there isn’t time to fire up the coals and wait for dinner to cook. The introduction of gas grills didn’t change attitudes much either and not just in resort towns.They heated faster but were more difficult to clean and still uncomfortable to use in cold weather. Grilling remained a warm weather, outdoor thing.
Well that was then and this is now! As you all know, grilling isn’t just for summer or the outdoors anymore. In one form or another it’s available to everyone, year round, even a center city loft dweller or a college student in a dorm room. All that’s needed is a gas or electric hot plate, or even just an electric outlet. It’s amazing how popular indoor grilling has become since the introduction of the contact grill, commonly known as the George Foreman Grill, in 1994. In less than 10 years, it was accepted as an optional cooking method in everyday meal planning.
This is not to say that indoor grilling was an unknown concept before 1994.Counter top rotisseries have been around at least since the 1950s. My first house had a gas range that predated Teflon. It had a stainless grill, smooth on one side and ridged on the other, that fit over two burners. It worked so well, especially for pancakes, that I bought a non-stick one for the next house. In the mid 80s I gave my mother a “Hamburger & Sandwich Grill” that had a series of interchangeable, non-stick surfaces for different uses. The ridged grill pan, brought to “The Colonies” from France, and always used in restaurants, now, has found its way into the home. The contact grill has an ancestor in the Italian Panini machine. Man’s most ancient way of cooking, over the open hearth, though never abandoned in other countries, but
unpracticed here for more than a century, has had a resurgence, and the “spit “used to rotate food, has its own cookers, as well as a place in the completely modern convection ovens. The more recent innovation, the gas grill, also, has been updated to a version that sits in a counter top. There’s even a wood smoker that’s been adapted for stove top use to get that real barbeque flavor. The only thing that hasn’t moved into the kitchen is the charcoal briquette, but with proper venting, who knows?
In the less than twenty years since we were offered the option of, not only grilling indoors, but doing so affordably, seven methods of grilling have been transformed into kitchen appliances. Those appliances have been modified into variations presented by different manufacturers, and cover a wide price range. It’s up to you to decide which method(s) suit your cooking preferences, lifestyle and budget.
1) Contact Grills are the most popular method of indoor grilling. The best known is the Forman Grill which has hinged, non-stick ridged surfaces to cook both sides of the food simultaneously, cutting the cooking time in half. It also has a drip pan to catch any fat that’s rendered, making it a healthy way to prepare food. This grill is wonderful for making sandwiches, burgers, chicken fillets, fish steaks and anything crusted. I, personally, don’t like to use it for cuts of beef, because the pressure tends to make them steam in their own juice, rather than broil. For those I use a round contact grill with a domed glass lid and wide temperature range. Most contact grills are easy to use, needing only to be plugged in to start, and the surfaces wiped to clean. They seem to be durable too. I’ve never had trouble with mine, and, in fact, still use the sandwich one I gave my Mother years ago. Just be sure that the grill you get has adjustable temperature control, an “ON” indicator light, a drip pan, non-stick surfaces with easy clean up and has enough power to brown and sear food, usually that’s a grill that can hold at least 4 burgers.
2) Grill Pans are probably the simplest method of indoor grilling, and the easiest to store. Since it’s a pan on top of the stove, you control the temperature. Chefs like heavy iron ones because they insure even cooking by distributing the heat evenly. Those with high ridges, give the best grill marks. In fact, they’re often used to prepare food for photography. Grill pans can be heated enough to give food the traditional seared flavor because indoor grilling, itself, doesn’t impart a unique flavor, but preheating should start on medium and be allowed to build. Food should be wiped dry of any marinade to avoid burning. To prevent sticking, the pan’s ridges can be lightly oiled. Stick resistant and enameled surfaces must be allowed to cool before immersing them in water, and “tempering” repeated as per the manufacturer’s directions. Grill pans, which come in many shapes and sizes, are the most economical of the indoor grilling methods, and the most durable. I still use the double- sided flat grill that covers two burners. It’s great for larger quantities, and the model is still advertised on T.V. quite reasonably.
Sure, in the past you’ve dismissed it, but it can have its viagra australia advantages. Nonsteroidal anti-inflammatory drugs are also the culprit many cialis viagra for women times. This statement coming from them isn’t completely wrong since a lot of women viagra uk without prescription are a size 12 or above. Nitrates are also found in some recreational drugs such as Kamagra and steal here generic levitrae widely renowned for their effectiveness in treating one of the mostcommon sexual troubles, but the treatment that is not known by many is Penile Prostheses, also called penile implants. 3) Built-In Grills work like outdoor gas grills but function with either gas or electric. Some are part of the stove, and some are separate units recessed into the counter top. The gas ones use the same type of bricks as the outdoor models, and the electric ones resemble an inverted broiler. Both have downdraft exhaust systems that suck smoke through vents on the sides, and both emit that tempting sizzle sound
when food goes on the grill rack. I don’t have one, but have cooked on several, and learned they can be very different. Good ones are great, but bad ones don’t have good temperature control, heat unevenly or simply don’t get hot enough to cook properly. They are an investment, so before buying ask for a store demonstration, or for the names of cooking schools or organizations using that brand or just for recommendations. Also research if the size is a comfortable fit, if it has a drip pan, if the grid is non-stick and large enough to score the food well, if it’s easy to clean, and remember to check the exhaust.
4) Freestanding Grills are a confusing category, since most grills are freestanding. These are small grills that can be placed on a table to cook and serve. Usually they resemble contact grills, but I have one that looks like a miniature electric built-in grill. Though a few have power enough to cook a small thin steak, most don’t. They were designed for tiny, fast but delicate jobs like appetizers or fruit garni. I used mine for shrimp and pineapple-ham kabobs, thinking it would be a novel way to serve guests, but it wasn’t. The surface was too small for more than 6 to 8 pieces at once, and even the 4 mins average cook time allowed time for people to be distracted, and leave the food to burn. It was more successful with fruit kabobs for dessert toppings. It held enough for everyone. I could watch it myself and it was a distraction between courses, but how often am I going to want to serve this type of dessert? I’m glad it was a gift! Had I bought it, I’d have second thoughts.
5) The Rotisserie is familiar to everyone. The discovery of using a spit for cooking followed right after that of fire; man’s first BRB. Since primitive man built fires in his cave, I guess it can be considered the first example of indoor grilling too. It became part of the kitchen fireplace and It stayed there for centuries, until the invention of ranges with ovens replaced fireplaces as cooking centers. Unable to give up the even roasting and succulent taste of spit cooked meat, we first attached spits to our outdoor barbeques, then, in the 1950s, indoor, counter top rotisseries appeared. The advantage of these inventions is that the reflective sides provide an indirect heat source that focuses on the meat, which, along with the spit’s rotations, assure even cooking and shorten the time frame. A drip pan makes clean up easier and the introduction of attaching baskets permit many more types of foods to be cooked such as vegetables and fish, though large roasts and whole birds are still the stars of rotisserie cooking. Choose one that’s heavy duty, with enough power to sear meat, of course, temperature control, and a spit strong enough to hold 15lbs. It should be rust resistant, have a drip pan, a glass door, easy assembly and the parts dishwasher safe. It should also have a timer and come with accessory baskets for other foods. Some chefs prefer horizontal to vertical orientation for better self basting.
6) Smokers are possibly the least familiar of indoor grilling methods. They resemble the old fireplace tool for popping corn, a fairly shallow, rectangular metal box with a sliding lid and a long handle. Inside are a drip pan and a wire rack to hold the food. Designed for thin foods like chops, rather than ribs or roasts, it uses the sawdust from different woods instead of chips, fits on top of the stove, stores easily and

produces an authentic smoked flavor in twenty minutes. There are also models available for larger quantities. Once again when buying, be sure it’s sturdy, the lid fits and slides well, all the parts are included and the manufacturer supplies the sawdust.
7) The Fireplace, as mentioned, man’s oldest method of cooking was never replaced in many parts of the world and is enjoying resurgence with the interest in indoor grilling, through a contraption called a Tuscan Grill. This can be bought in a heavy duty, non stick version, with adjustable side supports and an optional rotisserie attachment, or home made. Obviously only for wood burning fireplaces, it consists of a grill rack suspended above hot coals in front of the fire on the hearth. Whether the rack is held by a manufactured structure or a couple of bricks, the results are similar. Coals from the fire are placed under the rack and when it’s heated, the food is put on it to cook. The outcome depends on the chef’s skill, but anyone with experience in outdoor barbequing, shouldn’t have trouble. Just be sure, if you make your own, you use a rack of a weight intended for barbeque, and, if the food being grilled is fatty, I would suggest an aluminum pan on top of the coals to catch the drippings and prevent flare-ups.
*** I love fireplace grilling. It’s so family friendly, but the Tuscan Grill method seems to me potentially dangerous, and messy. Today, most fireplaces are decorative and in rooms where we entertain. The heat from the coals, the ash residue and possible fat splatter could permanently stain a hearth or worse. For years, I have used one of the little, two rack, metal hibachis, sold everywhere in summer. I put a foil pan under the hibachi on the hearth, put some coals in it, and grill. While we eat, I let the coals burn the racks clean, and then empty them back into the fire. The pot and racks cool quickly and are ready to be stored by the time we finish. I use a warming tray to hold side dishes, have a salad ready, cut or serve the meat as it comes off the grill, and we eat in front of the fire. A perfect, easy winter Sunday supper!
I can’t believe another holiday has come and this time, will take summer with it, but now, you can still enjoy your favorite tastes of the season long after it’s over, especially since most foods are available all year. In fact, if you like grilling, you can expand your horizons by learning new recipes to use the specialties of each season. Everything that roasts, or broils, can be grilled, and a method of grilling can be found to fit any budget. So enjoy!!

Amazing Back-To-School Dinners

No matter a family’s regular routine or demographic, the beginning of September is hectic. Summer is a relaxing season. The many hours of sunlight make the days seem longer, less rushed. For me, waking up to the sun, rather than feeling yanked awake in dark of night, is a plus as is the way the evening hours seem to flow together. If dinner is late, it’s O.K. because it’s still light out, still daytime.

September transitions so abruptly into fall. School starts and all activities must be moved to late afternoon or evening. Generally, fewer daylight hours feed an urgency to do things before nightfall, and an acute awareness that it’s dark and time to wind up the day.

Dinner is often a casualty of the season change. A slot must be found to fit new schedules. Moreover, with cooler weather creeping in there’s pressure to stop and make a hot meal, often stressing the person who does the cooking. It’s tough to jump from work to kitchen, especially if one has to go out again.

Unfortunately, most quick recipes call for top of stove techniques sautéing, frying and boiling. I hate not being able to change and having to pay as much attention to not spattering my clothes as I do to what I’m preparing.

The quick solution is frozen dinners, but I like to know what goes into my meals and how they’re prepared, to avoid chemical additives and control sodium, sugar and fat. I want healthy, whole foods cleanly cooked. As a personal chef I prefer to prepare and freeze several meals in advance, but that’s not always possible, particularly when pressed for time.

So I’m listing several, fast, easy spatter-proof recipes, which have served me well over the years. One is cold for the nights that call for separate times or a quick pick-up. I’ve included suggestions for sides. Plain bagged frozen vegetables are good choices, as are simple boxed rice and pasta. These are only ideas of quick types of accompaniments that complement the dishes. You will want to serve your own favorites.

Tuscan Bean Salad; Serves 2—For more, simply double (leftovers make good brown bags)
(1) 6 oz. can of tuna- drained-solid or chunk white preferred—oil or water optional
(1) 15 oz. can cannellini beans – or navy or white beans – drained
2 Tbs. salad or canola oil
1Tbs. balsamic or red wine vinegar
1 Tbs. Dijon mustard
1 tsp. lemon juice
¼ cup fresh basil leaves-chopped or 1 tsp. dried
Oregano-to taste- optional
Whisk the last 6 ingredients in a bowl. Stir in the beans and tuna. Allow to sand a few minutes for the flavors to meld, or refrigerate up to 8 hrs.
Like most Tuscan recipes, this is wonderful served on a bed of spinach leaves. All it needs is a loaf of artesian bread.
A great dinner to have on hand for those nights when people have to eat at different times.

Penne With Ham and Peas in Creamy Sauce: 4 Servings
(1) 1lb. box of penne –I like the whole grain
2 cups frozen or fresh peas – not canned
4-5 oz. Sliced ham cut in 1 inch squares OR 2 cups leftover ham in ½ inch pieces ***
2 Tbs. oil
¼ tsp. garlic powder—optional
1 cup milk, cream or mixture of the two **
¼ cup pasta water
Shredded or grated Parmesan cheese.
Cook the pasta according to box directions until just al dente= about 8-9 min.. Drain over a bowl saving the pasta water. Return the pot to the stove. Add the oil and ham and stir over medium heat until ham pieces separate. Add peas and if using, garlic powder. Stir to dissolve powder and coat all ingredients with the oil. (3 min. total) Return the drained pasta to the pot. Add the pasta water and milk and/or cream. Raise burner temperature to high, bring contents to a full boil. Occasionally lifting the pot to prevent sticking, maintain at a boil, stirring constantly with a wooden spoon until a creamy sauce forms.( 4 min.) Remove from heat at once. Divide among plates and generously garnish with Parmesan. Serve
piping hot.
Suggested sides: Tossed salad and a good artesian bread.
*** Only heavy cream, half-and-half, and skim milk can sustain boiling without “breaking” or curdling.
Ever the calorie counter, I use skim milk. The Italians would insist on heavy cream, but half and half works well and adds a richness to the flavor
***Smoked turkey, turkey bacon, or turkey ham are all good dietary alternatives.

Potato and Bean Casserole: Serves 4
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1 onion thinly sliced
16 oz. can beans—suggested light kidney beans- partially drained
15 oz. can diced tomatoes with juice
12 oz. frozen cut green beans

1 envelope beef or chicken bouillon granules
1 Tbs. oil
Salt and pepper
3 white potatoes or 2 small sweet potatoes
Heat oil in skillet and sauté onions until soft about 5 min, add hot dogs and warm through, about 4 min.; add green beans and tomatoes and bring to a boil; add kidney beans. Turn off heat. Pierce potatoes several times with a fork and microwave on high just until tender, about 3 min. Cool and thinly slice. Turn bean mix into an ovenproof casserole dish or 4 individual crocks. Cover top(s) with potato slices in a circular pattern. Bake in a 400 deg. oven until potatoes are golden and mixture bubbles. Serve hot with a tossed salad.
This is a great meal to have made ahead. It gives you a chance to put your feet up while it bakes

.
Minute Steaks in Wine Sauce; Serves 4
“Minute Steak” applies to any piece of beef, about ¼ inch thick, that can be “pan fried” to acceptable doneness in about 1 minute. Because of the reduced cooking time, less tender cuts, such as Round, become an option or even the paper thin, “frizzled” beef, used for Philly Cheese Steaks. However, the real beauty of this recipe is that the sauce is made separately, and can be made ahead. Leftovers, regular sized steaks, or even sliced Deli beef can be used whole or julienned to serve over rice or pasta.
(8) Minute Steaks
2 Tbs. butter
2Tbs. oil
1 medium onion halved and sliced very thin
2 cloves minced garlic or 2 tsp. jarred
1 envelope beef bouillon granules
1 cup water
1 Tbs. cornstarch
¾ cup red wine
2 Tbs. brandy
Ground pepper
Kosher salt
1 tsp. tomato paste or Kitchen Bouquet
4 oz. fresh mushroom slices or (1) 4oz can stems & pieces (optional)
Melt butter in a skillet over medium heat. Sauté onion and garlic about 2 min. Add everything else but the meat, to the pan. Stir until sauce thickens, about 3 min add salt and pepper to taste. Add Kitchen Bouquet if the sauce lacks color. Pour sauce into a small saucepan and keep warm over low heat. Raise heat under skillet to high. Add steaks and brown quickly and evenly, about 1 ½ – 2 minutes. Do not over-cook. Plate steaks and top with sauce.
Suggested Speedy Sides: Minute rice cooked with a package of beef bouillon granules, or other seasoning.
1 lb. bag of a frozen green vegetable; peas, beans, broccoli etc.
Quick Chicken Saltimbocca: Serves 4—(All in the oven)
4 large boneless skinless breasts
4 slices Swiss cheese
4 Slices Deli ham or smoked turkey
4 fresh sage leaves or 1/4tsp. dried sage- optional
Using a can or rolling pin, place the breasts between 2 pieces of plastic wrap and roll to an even thinness. With skin side down, if using sage lay a leaf or sprinkle the dry herb on the meat then place a slice of ham and then a slice of cheese on each. Roll and fasten with string or a skewer. Place rolls seam side down on an oiled foil covered cookie sheet and bake in a preheated 400 deg. oven for 20 min. Serve whole or sliced.

Roast some canned whole potatoes or baby carrots, frozen Brussels sprouts or whole green beans lightly coated with oil and Balsamic vinegar and sprinkled with parsley or rosemary or thyme along with the meat.

Relish End-Of-Season Stone Fruits Cooked

A couple of weeks ago I wrote about enjoying stone fruits, cherries, apricots, peaches, plums etc. in the late summer. I’m a big fan of produce, but I admit these products are my favorites. I hate to see their season end, especially because they’re not among the mass imports that fill our markets all year. I want to relish the season until the very last minute.

Fortunately, stone fruits let their admirers do this because they seem to gain a second life when cooked. The wrinkled, slightly bruised older fruit; the ones too late to ripen before frost, can still shine with taste when baked.

I’m going to cut the discussion short this week, because I want to give you several recipes for extending the stone fruit season into the fall by cooking the last of the crops. Join me in taking advantage of them and enjoying these fruits down to the last drop—er—slice.

Fruit Pie: Serves 8-10
For Filling:
1 ½ lbs. fruit pitted, peeled if needed and sliced if needed
1 tsp. cinnamon (optional)
½ cup sugar
2 Tbs. cornstarch
1 tsp. butter
¼ cup dried fruit, raisons or craisins – (optional) plumped in ½ cup water in the microwave in high for 30 sec. and drained.
When dough is ready, toss all the above ingredients gently and fill pie shell.
For Crust- * (Option –purchase a refrigerated pie crust)
1¼ cups flour
¼ cup sugar
¼ tsp. cinnamon –optional
½ cup shortening – – this can be Crisco, butter or margarine
4 Tbs. ICE water
Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough forms a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a
12” round, put the rolled crust into an 8 or 9 inch pie pan. Add filling. Trim edges from around
pie pan leaving a 1 inch margin. Re-roll the trimmings cut in 1-2 inch wide strips to form a lattice top by placing alternately over the top
Preheat oven to 400 degrees, bake 10 min. then reduce heat to 350 degrees and continue baking until golden and bubbly.
*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit..

Peach Crisp Serves 4
6-8 peaches-peeled and sliced 1 cup brown sugar
¼ cup juice or water 1 tsp. cinnamon
1 Tbs. lemon juice ½ cup butter – melted
1 cup flour OR ½ cup mixed with 1/3 cup chopped walnuts (optional)
½ cup rolled oats (not instant) Confectioner’s sugar
Mix first three ingredients. Divide among 4 ovenproof crocks. Toss all the other ingredients, except the confectioner’s sugar, until coarse crumbs form. Spread the crumbs evenly over the tops of the peaches and bake in a 376 degree oven about 30 min until peaches are tender and top is golden. Dust with Confectioner’s sugar. Serve warm with whipped cream topping.
*Crisps can be made from any fruit, even rhubarb is an option, just regulate the amount of added liquid according to the juiciness of the fruit. They shouldn’t be runny. Recipe can be doubled and made in an ovenproof dish.

Peach Pandowdy* Recipe Pre 1890 (Serves 4)
1qt peaches peeled (3 cups sliced) 2 cups milk
2 cups flour 1 cup butter melted
¼ tsp. salt 1/.2 cup sugar
Melt the butter and use some to grease the crocks. Cut the peaches about ½ inch thick slices. Mix sugar, salt and flour and gradually add milk to make a smooth batter. Add the remaining butter and peaches. Pour into 4ovenproof crocks and bake in a preheated 350 degree oven30-45 min until brown. Serve warm.

Plum Pandowdy* Recipe After 1890 (Serves 4)
4 cups stoned and halved plums 1 cup flour
6 Tbs. brown sugar 2 tsp. baking powder
1 tsp. lemon zest ¼ tsp. salt
½ tsp. nutmeg 2 Tbs. sugar
½ tsp. lemon juice 6 Tbs. milk
½ tsp. vanilla ¼ cup butter
Sugar for topping Cinnamon for topping

Grease 4 crocks. Prepare the first 6 ingredients in column I as if for the Cobbler, by stirring them in a bowl, and then dividing them equally between the crocks Whisk the dry ingredients in column II, then cut in the butter until it resembles peas. Last stir in the milk until well blended. Kneed the dough slightly on a floured board, separate it into balls and pat each into a circle that will just fit inside the top of a crock. Lay the dough rounds on the crocks, but do not attach to the
crock edges. Sprinkle the dough circles with the extra sugar and cinnamon. Bake in a preheated 375 degree oven about 30-40 min until top is golden and filling bubbles up all around and slightly over it. Cool 20 min. Serve with cream.
*Pandowdeys do well with apples, pears and all stone fruit—no berries. In the first version ¼ cup juice may be added to apples. Pre made buttermilk biscuits can be used in version II, just use confectioner’s sugar, instead of flour, on the board used to pat them out. Rhubarb is also an option in this version.

Cherry Cobbler* Serves 4
You can take the medication by emptying the sachet straight into your mouth or by using the liver detoxification diet is a good cialis samples manner to try and do this. LowT Questionaire: Answer these 10 questions to see if you may have Low T. viagra bulk Never make any such consideration of the drug products if the buy viagra in australia http://cute-n-tiny.com/tag/frog/ patients have been suffering from improper medical history. The medicine works in the body to enhance the resistant framework with expanding the online viagra overnight vitality levels in the body. 3 cups pitted cherries (11/2lbs) ¼ cup buttermilk (or milk)
21/2 Tbs. sugar 2 Tbs. sugar
½ Tbs. honey 1 tsp. baking soda
¼ tsp. vanilla 2 Tbs. butter – melted
½ tsp. lemon juice 1 cup + 2 Tbs. flour OR
1 Tbs. flour ½ cup flour+1 Tbs. and ½ cup ground almonds
1/8 tsp. salt 1/8 tsp. almond extract
Grease 4 crocks. Heat oven to 400 degrees. Stir together first 5 ingredients, then stir in flour and salt. Divide among crocks and bake10 min. Remove from oven and reduce temperature to350 degrees. Mix the remaining dry ingredients. Stir in the butter to form crumbs. Stir in buttermilk and extract until combined. Drop batter by spoonfulls in a cobblestone pattern over the fruit. Bake 25-30 min until browned and bubbly. Let stand 30 min. Serve warm.
*Cobblers are good with berries and the juicier pitted fruits, just adjust spices for flavorings. Again recipe can be doubled and baked in a 9×13 dish.

Fruit Buckle* Serves 4
¼ cup butter-room temperature ½ tsp. salt
½ cup sugar ¼ cup milk
½ egg 1 cup peeled, sliced fruit or halved cherries
½ tsp. vanilla ¼ tsp. cinnamon
¾ cups flour ¼ tsp. nutmeg
½ tsp. baking powder
Preheat oven to 350 degrees. Grease 4 crocks. Cream ½ the butter with ½ the sugar. Blend in egg and vanilla. Stir together ½ cup flour, baking powder and salt then add alternately
to the egg mixture with the milk Divide batter among crocks, top with fruit. In a small bowl
combine remaining sugar, flour, and spices. Cut in the remaining butter until it looks like coarse crumbs. Sprinkle over the top of the fruit in the crocks. Bake for 35 min. Serve with whipped cream or ice cream.
* Can be doubled and baked in a 9 inch square pan.
** Excellent with 1 cup berries in place of stone fruit.

Crumble Cake Serves 10-12
This was a popular recipe during the 1980s and somehow lost during the ‘90s
2 cans pie filling—of choice*
1 box cake mix—to fit the above choice
½ cup butter – melted
1 tsp. ground cinnamon
2 Tbs. sugar
Preheat oven to 350degrees. Pour pie filling into a 9×13 inch pan. Sprinkle cake mix over. Drizzle with melted butter. Top with sprinkled sugar and cinnamon. DO NOT STIR. Bake for 30 min or until light brown Serve warm or cold, topped with ice cream or whipped topping.
*To Use fresh fruit see the directions for pie filling above. Place the fruit and all other ingredients except cornstarch is a sauce pan with ¼ cup water or juice. Gently cook until fruits release their juice, add the cornstarch and stir until thickened, about 3 min. Cool and follow directions for this recipe.

Brown Betty* Serves 4
3 cups soft breadcrumbs (sourdough is good)
6 Tbs. butter – melted
¾ cup + 2 Tbs. sugar-divided
¼ tsp. ground nutmeg
¼ tsp. salt
2 tsp. zested lemon peel
6 cups thickly sliced fresh fruit.
Butter crocks. In a bowl whisk together bread crumbs, butter, 3 Tbs. sugar and nutmeg until mixture is very moist. In another bowl stir together the fruit, lemon peel, salt and the rest of the ¾ cup sugar .Divide 1/3 of the crumb mix between 4 ovenproof crocks, top with half the berry mix. Repeat the layers ending with the crumbs. Sprinkle with the 2 Tbs. sugar. Bake in a preheated 375 degree oven @ 40 – 45 mins. until toping is golden and filling bubbles. Allow to stand at least 30mins. Serve at room temperature with ice cream, or cream if desired.
*Any fruit can be substituted in equal quantity for the berries. Dryer ones, like apples, may need ¼ cup of liquid to make sufficient juice. Substitute, or add appropriate spices
Recipe may be doubled and cooked in a casserole Serves 6-8

Clafouti Serves 6-8
3 cups pitted, peeled and sliced if necessary fruit
11/4 cups milk
1/3 cup sugar
3 eggs
1 Tbs. vanilla
1/6 tsp. salt
2/3 cup sifted flour
½ cup sugar
Powdered sugar
Blend all the ingredients except fruit for 1 min and pour a thin ¼ inch layer of batter into a 7 or 8 cup baking dish. Place dish in a preheated 350 deg. oven for a couple of minutes until batter sets. Spread fruit over the baked layer, sprinkle with the ½ cup sugar and pour the rest of the batter over all, smoothing with the back of a spoon. Bake for about 30 min until puffed and golden and a knife plunged in the center comes out clean. Serve warm, garnished with powdered sugar. This is a great winter dessert made with canned or thawed frozen fruit.

Affordable Summer Party Dinner For 6 Under $12.00

I rarely write a post about a specific meal unless it’s for an occasion, and have never included a full menu, but due to the current concern over food prices, I’m doing that this week. Last Sunday I had a chance to prove my plan to control food bills works by delivering a full dinner for 6 for under $12.00, and I did it, shopping in a regular supermarket, using only their flyer .One dish, the potato salad, allowed me to show how substitutions can reduce cost without sacrificing quality too.

The backstory is simple. My pool club hosted a charity fund raiser which combined the traditional Labor Day Picnic with the old practice of bidding for a “boxed “dinner. It was a blind process, the club setting prices for adults and children, a limit on servings to be ordered and agreeing to reimburse the volunteer chefs 50% of the cost. The bidders filled coded forms listing the number of adults and children, and any food allergies. I drew an order for 3 adults and 3 children, absolutely no nuts.

The meal I delivered was Teriyaki basted chicken with crispy, garlic dusted skin, cold French style green beans with fresh lemon balm, sweet potato salad in lime-ginger-chili marinade with fresh mint, chopped iceberg lettuce salad with fresh oregano and Thai basil in rosemary-garlic vinaigrette and a peach & plum pie. I considered it important in planning that all the dishes be unaffected by the hot weather.

Obviously, I was mindful of the total cost. The less I spent, the greater the percent of the agreed price for the dinner went to charity. As I said, I didn’t use coupons, bargain racks or special value stores. That doesn’t mean I didn’t look for advantages. Following my usual practice, I carefully studied the market flyers to plan the meal. I found one with enough specials to let me outline the dinner. Featured were fresh chicken, thighs and drums@ $0.98 lb. frozen name brand vegetables, 16oz.bag- 10/$10, lettuce $1.28 each, and peaches and plums @ $0.68 lb. with $25.00 purchase. The sweet potatoes were regular price, but everything else I needed was on special. Adding my own groceries made me eligible for the coupon.

I do admit I used my own staples for the pie crust, condiments, seasonings and fresh herbs for flavorings and didn’t include them in my total, but they aren’t regularly considered in these calculations because they aren’t replenished weekly. I bought the full 3lb. of thighs, used 4 and averaged the price, but I didn’t want 3 lb. of drums, so I paid full price for the 6 I needed. I’ve included that. Had I bought the sale product, the total would have been even less. The accounting is printed below and the recipes follow it. I think you’ll agree this was a complete, nutritious and interesting dinner.
However, cooking good meals is my business, I’m more proud, considering today’s food prices, of being able to bring this one in so reasonably. I did it by following my Diet for the Food Dollar Plan as explained in my book How to Control Food Bills, available on the site bookshelf.

ACCOUNTING:
Chicken @ $0.98 lb. family pack 3lb or more was $4.22 -10 thighs in pack=$0.42 each= $1.68
Chicken @ $1.18 lb.- 6 drums $2.89
French cut green beans $1.00 Lettuce – 1 head iceberg $1.28
3 Sweet potatoes @ $1.08 lb. $2.36
Peaches and Plums @ $0.68 lb. 6 items, 3 each $2.44
TOTAL——————- $11.65

RECIPES
Teriyaki Basted Garlic Dusted Chicken Serves 6
6 chicken pieces, breast thighs, drums or one whole roasting chicken
About 1 Tbs. Teriyaki sauce per piece, or side of chicken, less for drums + 2 Tbs.
2 tsp. garlic powder –more if needed
½ envelope chicken bouillon
2 cups water – estimate
Salt for brining
Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with Teriyaki Sauce. Place chicken pieces in an ovenproof pan, large enough to fit comfortably. Add 11/2 to 2 cups water to measure 11/2 inches in the pan. Sprinkle the bouillon on the water, add 1-2Tbs. Teriyaki sauce and sprinkle ½ tsp. of garlic powder on each of the pieces, more if needed for a good dusting. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Maintain water level but do not baste. Serve with pan juices on the side or remove from pan and allow to come to room temperature, Optionally, strain and chill pan juice to make aspic to serve on the side.

Lemon Seasoned French Cut String Beans Serves 6-8
16 oz. package of frozen beans
2 tsp. olive oil
1 1/2tsp. chicken bouillon granules
2 Tbs. chopped lemon balm leaves

OR if fresh herbs aren’t available use lemon pepper and omit bouillon
Cook beans as per package directions, drain and toss with oil, seasonings and herbs, if using. Serve warm or chilled.

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2 lbs. sweet potatoes
1/3 cup fresh lime juice – (I used ¼ cup concentrated+ water to equal 1/3 cup.)
1 Tbs. minced fresh ginger – (I used a rounded ½ tsp. powdered)
1 jalapeno minced- (I used a few drops of hot sauce)
2Tbs. brown sugar
¼ cup oil
Salt to taste
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped – (omitted)
1 Tbs. lime zest – (omitted)
2 Tbs. chopped fresh mint
Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 min. or until crisp tender—not mushy.—check by pricking them. Peel skins off while warm and cool. Blend the next 4 ingredients adding oil in a stream to make a vinaigrette, season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a spatula. Mix the last 3 ingredients to pass as a garnish. Will keep for 3 days covered and chilled. Toss gently again and bring to room temperature before serving. Do not make garnish ahead.

Basic Vinaigrette
The fundamental ratio is 1 part vinegar to 3 parts oil, with salt and pepper to taste. Dissolve seasonings in vinegar. If making in a jar, add oil in 3 parts, shaking between. If using a blender or bowl add oil in a thin stream with machine running or constantly stirring.
Toss with lettuce in bite sized pieces*
ADD-1 cup fresh herb leaves and blossoms if available.—chives, oregano, ant type of basil, cilantro etc.
*Greens can be stored in water, chilled, for a few hours, then drained and tossed with dressing.

Peach-Plum Fruit Pie Serves 8-10
For Filling-
1 ½ lbs. fruit pitted, peeled if needed and sliced if needed, I used 3peaches and 3 plums
1 tsp. cinnamon (optional)
½ cup sugar
2 Tbs. cornstarch
1 tsp. butter
¼ cup dried fruit – (optional) plumped in ½ cup water in the microwave in high for 30 sec. and drained. (raisins or craisins)
When dough is ready, toss all the ingredients gently and fill pie shell.
For Crust- * (Option –purchase a refrigerated pie crust)
1¼ cups flour
¼ cup sugar
¼ tsp. cinnamon –optional
½ cup shortening – – this can be Crisco, butter or margarine
4 Tbs. ICE water
Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a
12” round, put the rolled crust into an 8 or 9 inch pie pan. Add filling. Trim edges from around pie pan leaving a 1 inch margin. Re-roll the trimmings cut in 1-2 inch wide strips to form a lattice top by placing alternately over the top. Crimp edges.
Preheat oven to 400 degrees, bake 10 min. then reduce heat to 350 degrees and continue baking until golden and bubbly.
*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit.

Enjoy The Stone Fruits Of August

All fruits have a season, but in late summer, stone fruits, peaches, plums, nectarines, apricots and cherries RULE!. Perhaps the appeal is that they aren’t readily available all year, as many other items are, perhaps it’s the sunny colors of meat and skin. I think it’s the tangy taste and sweet juice but without doubt in August they’re irresistible.

I’ve always liked to know where my food comes from, not just the immediate past of the product I’m buying, but the history of the item. When I looked into stone fruits, I found some interesting facts. They are one of the oldest foods known to man, as proven by a preserved apricot pit in Armenia, or Mesopotamia as it was then known, their region of origin, which dates from 6000 B.C. Amazingly, apricots today are almost unaltered from the ancient ones.

Peaches are native to China, where they have been cultivated since 2000 B.C. and that country is still the world’s largest producer. However, their popularity is credited to Persia (Iran) from which they spread to the West. Peaches too, are similar to their ancestors. They exist in three varieties, with only minor genetic differences, the cling, the freestone and the nectarine. This last fruit, though categorized as separate for commercial reasons, is really a smooth-skinned peach.

Plums may be one of the earliest domesticated fruits. The main cultivars, or named species of a plant still cultivated today, have been found around the remains of Neolithic settlements. Unlike other stone fruits, plums seem to have originated in two strains and in two places; one comes from the mountains of Eastern Europe, the other from Asia. Plums are the most widely grown of the stone fruits, and exist in the largest number of verities, including Plouts, which like nectarines are sold as a separate fruit. Interestingly, the major cause of the many verities of plums is due to geographic location, climate and soil, rather than genetic engineering.

Cherries like plums have a wide indigenous region which includes North Africa, Western Asia and Southern Europe since prehistoric times. However, their modern history begins with a mention of an introduction to Rome via Armenia in 72 B.C. Basically, they come in three verities, sour for baking, sweet for eating raw, and the white or Royal or Queen Ann, which can be used for both. The white are also the chosen verity for dying to candy and marinating to create
the decorative Maraschinos.

I’ve gone into this history lesson, because, as I said, I’m interested in where my food comes from, from its origins down to the items I’m bagging in the store. An arresting fact about stone fruit in this time of contention about GMOs is its purity as a group. There may have been
grafting within a species, to improve the taste, or increase the size of the fruit, but genetically they remain fairly pure. There has been no introduction of alien genes to produce super powers of growth and resistance, nor have there have been attempts to create new types of a fruit, the miniature peach or the gigantic cherry. They all remain very much in their natural forms, the variations result naturally from being grown in different climates and soils. It’s comforting to think our ancestors would recognize these fruits and bit into them with as much enjoyment as we do today.

Before I add this week’s recipes, here are a few quick tips.
1 The stems on cherries help to preserve them. Leave them on until ready to use. The DIY way to remove pits is to make a small slit in the bottom, insert a drinking straw and push the pit through the stem end.
2 To peel peaches, dip them in boiling water for about 30 seconds and the peel comes off as it does with tomatoes.
3 Nectarines can be used in any peach recipe and don’t need peeling.
4 Broil or grill peaches with a bit of cinnamon to serve with poultry
5 Cooked recipes are great uses for under or over ripe fruit

Roasted Peaches: Last year I really fell for Roasted Peaches
1 Ripe peach pealed – large is best
1 Tbs. granulated sugar per peach –less if fruit is small
1 Tbs. melted butter per peach – less if fruit is small
Peal peaches as you would tomatoes, by dipping in boiling water for a minute, then pulling the skin off with a paring knife and pit them. Cover a rimmed cookie sheet with foil and either slice them or leave in halves. Drizzle each peach with 1 Tbs. butter and sprinkle with 1 Tbs. sugar. Roast in a preheated 400 deg. oven for about 29 min until turning a bit golden. Serve as a dessert topping. Can also be frozen in plastic containers- allow to thaw at room temperature before using. Use as is, as toppings, tart fillings, for short-cakes or to layer cakes.

Peach Melba Serves 2
1 roasted peach
2 scoop vanilla ice cream
1 cup fresh raspberries or ½ cup frozen thawed or ¼ cup Melba syrup
Marinate fresh fruit in a bit of sugar, sweeten frozen if needed. Berries can be pushed through a sieve to reduce seeds. Place one peach halve in each dessert dish, cut side up and fill halves with ice cream. Drizzle with syrup and top with whipped cream if desired. For traditional recipe, place a small meringue on either side of ice cream.
MERINGUES
4 egg whites
¾ cup sugar
¼ tsp. salt
1 tsp. vanilla
3-4 drips cider vinegar
Beat egg whites at room temperature until soft peaks form, add salt and vinegar and beat to incorporate, likewise with vanilla. Gradually add sugar and beat until whites are stiff and glossy. Drop by spoonfulls on a waxed paper covered cookie sheet (size of spoon will determine size of meringue) and bake in a preheated 250 deg. oven for 1 hr. until firm on top. Cool on a wire rack, remove from paper and store in an air-tight container. Keep for weeks.

ANGLE NEST:
Add 1 Tbs. flour and 1 Tbs. cornstarch to just 3 egg whites per cup of sugar. Shape them on an 8 inch round 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. I would imagine these can be made in individual portions, and would be 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.

Peach Kuchen Serves 12 – An excellent party dessert for a warm day. It’s served at room temperature and isn’t affected by heat
1¾ cups. flour 4-5 cups sliced peaches
2 Tbs. sugar
1 tsp. baking powder *Meringue*
½ tsp. salt 4 egg whites
½ cup butter ¼ tsp. salt
¼ cup chopped nuts ¾ cup sugar
2 egg yolks beaten lightly 1 tsp. vanilla
2 egg yolks 3-4 drips cider vinegar
1/2 cup sugar
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Stir together the first 3 dry ingredients in column I. Cut in butter. Stir in nuts and 2 egg yolks until well mixed. Press into the bottoms of a.9x12inch pan. Beat other egg yolks well, stir in next 2 ingredients, add peaches. Bake in a preheated 350 degree oven 45mins. Remove from oven, and reduce temperature to 325 degrees. Meanwhile, have made *Meringue* by beating room temperature egg whites until soft peaks form, add vinegar and beat to incorporate, likewise with vanilla. Gradually add sugar and beat until whites are stiff and glossy. Spread Meringue over fruit, return to oven and bake until delicately brown-about 10 min. Serve at room temperature.

Fruit Mousse: Serves 8-10
1 pt. fruit in large chunks
1 ½ cups whipping cream
(1) 8 oz. container whipped topping
½ envelope Knox gelatin
¼ cup water +
Confectioners’ sugar to taste
Place the fruit pieces in a bowl with at least 1 Tbs. of the sugar and allow juices to collect. Soak gelatin in the ¼ cup water. Measure fruit juice in bowl and add enough water to make ¼ cup if
needed. Add to softened gelatin and microwave 30 sec. at a time, stirring, until dissolved. Whip cream to stiff peaks. Add whipped topping, then gelatin, then fruit and sweeten to taste. Pour into a decorative mold, refrigerate until set and then freeze covered. Unmold by placing in a bowl of hot water and running a knife around the edge until loosened. Invert onto a plate. (Note: 2 Tbs. chopped lemon balm mixed in adds zip) The whipped topping replaces the original raw egg whites in this recipe for health safety.

Fruit Rustica Serves 8-10
The French call this a Galette, the British a Rustic Tart. Both seem so fancy. I like the simple Italian, Rustica, because it is pie baking at its most basic, and possibly the first way pies were made. Whatever they’re called, they’re enjoying a new popularity, but all the recipes are really the same, because in its simplicity, it is perfection. It can be made from 1 ½ lbs. of any large pie
fruit. Peaches need to be peeled, pitted, and sliced lengthwise, while apricots and plums, which are my favorite, need only be pitted and halved. So depending what’s available, the choice is yours, as is the option of adding a small amount of dried fruit to prick the flavor, raisons, craisins, cherries etc.
Requirements: A bowl, parchment paper or foil, a cookie sheet and a rolling pin.
For Crust- * (Option –purchase a refrigerated pie crust)
1¼ cups flour
½ cup shortening – – this can be Crisco, butter or margarine
¼ cup sugar
¼ tsp. cinnamon –optional
4 Tbs. ICE water
For Filling-
1 ½ lbs. fruit prepared as directed above
1 tsp. cinnamon
½ cup sugar + 2 tsp.
2 Tbs. cornstarch
1 tsp. butter
1 egg white OR ¼ cup milk
¼ cup dried fruit – (optional) plumped in ½ cup water in the microwave in high for 30 sec. and drained.
*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit.
For crust—Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a
12” round, transfer to a parchment or foil covered cookie sheet Pile fruit, tossed with other ingredients, in the center, fold edges up around to enclose with an open top. Sprinkle with sugar.

Preheat oven to 400 degrees, bake 10min. then reduce heat to 350 degrees and continue baking until golden and bubbly.

FRUIT PIZZA:
Make dough as instructed above, increasing sugar to ½ cup and shortening to 2/3 cup. 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.
Raw fruit is decoratively arranged over the crust, so the amount you will need depends on the chosen fruit, roughly about 1 ½ lbs. My favorites are a combination of strawberries and blueberries, kiwi and peach slices work too, as well as many others. Optionally use other small fruits or berries as highlights.
Top with a glaze made from a clear jelly, apple or current, melted with 1 Tbs. water per ¼ cup jelly. For a thicker glaze dissolve ¼ tsp. cornstarch in 1 Tbs. water per ½ cup jelly, which is the amount I use for one of these. Boil until clear and spoon over the fruit. Chill until completely set. Optionally pass whipped cream.

SUMMER PUDDINGS are a very old-fashioned seasonal dessert. Still popular in England these “puddings” are famous for holding up well in hot weather. They’re economical too, because they’re perfect for using up leftover fruit and older bread.
Choose a sturdy 1 ½ quart bowl – then you will need:
1) 6 or more ½ inch slices of French or Italian bread, crusts removed-enough to well line the bowl, plus to cover the top. If bread is fresh, dry it in a warm oven until firm, but several days old is fine

2) 3 cups frozen or fresh MIXED berries- strawberries, blueberries, blackberries raspberries or very ripe, juicy stone fruit—plums add color
3) ½ to ¾ cup sugar-depending on natural sweetness of fruit
4) 1tsp. Balsamic vinegar – optional
5) ¼ cup or more water orange or apple juice as needed
Line the bowl with bread, trim and reserve overhangs. Combine sugar and fruit in a pan. Bring to a simmer and cook about 5 min. until juices flow. If using frozen fruit, this will take about 10 min. Cool and ladle the fruit into the bowl, reserving some of the juice. Cover the fruit with the extra pieces of bread, then, first placing plastic wrap over it, cover the bowl with a plate which fits the top. Weight the plate down with a can or other suitable object, and chill the pudding overnight. Uncover and unmold by inverting onto a plate, Serve with reserved juices, optionally thickened, alone or mixed with cream. Optionally offer whipped cream.
I realize that there are, literally, hundreds of wonderful desserts suitable for serving in summer. These are but a few examples of ways to present one class of fruits, but they are guaranteed to make things easier. All taste great, and several hold up well in hot weather. However, whether eating raw or prepared in a recipe, please, please take advantage of stone fruit’s short season and enjoy them while they’re here.

Fun Add-Ons To Summer Meals

Outdoor meals and/or cold or semi-cold ones, in general, have a “fun” connotation. In addition to salads which compliment or complete the meal, regular side dishes and condiments, which indeed do perk up the taste, we look forward to sampling some extra side offerings, ideally lively combinations, to give zing by providing a sharply contrasting taste. These are the add-on dishes that make you remember that meal. For want of a better term, I’m going to call them “accompaniments’.

Now, I don’t mean fries with a burger or potato chips with cold chicken The type of side dish I’m talking about, though it is a carbohydrate, is usually a healthy vegetable or fruit based one with low impact on the caloric intake. Perhaps the absence of guilt over consequences increases our enjoyment, but in any case, most accompaniments are anticipated, welcome and quickly consumed.

Perhaps the appeal of accompaniments can best be explained by the fact that their recipes are usually found in the ”Relish” category. The name is self-descriptive. According to Webster the word defines a taste which gives pleasure by being distinctive, appealing, appetizing, enjoyable, peasant and zesty. That really says it all!

The funny thing about cold or semi-cold meals, especially if served and/or cooked outdoors, is that we get the featured item on our plates, a burger for example, and immediately look around for other foods to add on. If we were inside, we’d probably calculate the carbs and protein in the burger, not even consider having the second one, as we do outdoors, as well as take small portions of the other offerings, focusing on veggies. This is why these accompaniments are so helpful. They can satisfy the desire to eat more.

Accompaniments have a couple of other attributes too. They can endure exposure to hot weather, because, as a rule, they’re pickled, and children usually love them for their sweet-sour taste and crunchy texture. I’m providing 11 recipes for easy add-ons below. Some, you may notice can be served as, or made into salads. Others, like the melon salsa might be crisper kept chilled, but all will remain stable and safe in hot weather. Moreover, all are easily prepared, rather inexpensive to make and I’ve included the shelf life on each. Please remember, however, that NO food should be left standing in the heat for longer than 1 hour. So enjoy the summer meals but be safe.

Mushroom Salad: Serves 6
1 lb. button mushrooms
2 Tbs. oil
2 Tbs. white vinegar
2 Tbs. olive oil
2 tsp… red wine vinegar
2 tsp. honey
2 tsp. Dijon mustard
Clean the mushrooms by wiping with a damp cloth and snap off stems. Save for another use or cook with caps. Toss mushrooms with the next 2 ingredients and bake on a foil lined sheet in a 350 deg. oven until they release their juice, about 5 min. Mix the other ingredients.to make a marinade. Drain the mushrooms, cool and toss with the marinade. Allow flavors to meld in the refrigerator several hours or overnight. Serve at room temperature. Keeps for several days chilled, but discard after serving.

Chinese Cucumber Pickle: Serves 4
1 lg. (at least 10 oz.) cucumber
1 jicama (3/4 lb.)
1 small carrot in 2 inch matchsticks
2 Tbs. sugar
2 Tbs. vinegar—preferably rice but white or cider will do
1 clove garlic-chopped
¼ tsp. each cayenne pepper and salt
Cut the cucumber in half lengthwise, seed it and slice in ½ inch pieces. Peel and cut the jicama in ½ inch dice. Spray or heat oil in a skillet over medium heat until sizzling; add vegetables and toss until cucumber is bright green. Add other ingredients and stir to incorporate. Chill in glass or plastic at least 3 hrs. before serving. Keeps for several days chilled, but discard leftovers.

Melon Salsa: Serves 4- 6
½ cantaloupe- meat cut in 1 inch cubes
½ green bell pepper in ½ inch dice
1 small onion halved lengthwise and thinly sliced
½ tsp. lime zest
1 Tbs. fresh lime juice
1 Tbs. chopped fresh min
1 Tbs. fresh mint leaves—a few extra for garnish
Toss all the ingredients in a salad bowl and chill for 30 min. before serving to let flavors meld
NOTE: Especially good with other meats than beef. Use at once.

Pickled Beets: Serves 4-6
(2) 15 oz. cans tiny whole beets – drained, juice reserved
3 Tbs. cider vinegar – or to taste
Combine beet juice, vinegar and sugar in a pot and bring to a simmer. Correct sweet-sour ratio to preference. Add beets and simmer for 5 min. Cool beets in broth then store, still in broth, garnished with chopped fresh chives. Save the beet juice! Keep chilled for 3 weeks.

Pickled Eggs: Allow 1 egg per person
Reserved beet juice from above recipe\
Hard boil and shell the eggs
Place eggs with beet juice to cover in a closed container and marinate in the refrigerator for several days and up to 2 weeks or possibly longer. Serve drained whole, halved or quartered. This is a recipe ethnic to Northern and Eastern Europe devised to preserve eggs for long periods, now considered a delicacy. Pickled eggs are colorful, ranging from pink to burgundy depending on marinating time, and taste mildly deviled. Best of all, they require no other ingredients. These are best served whole. The pickling gives the whites a protective coating which preserves the freshness of the yolks. They take several days to pickle and keeps chilled about 2 weeks.

Onions Rosemary: Serves 4-6
14oz. bag frozen pearl onions thawed OR 1 lb. fresh, skinned
1 Tbs. oil
2 tsp. powdered rosemary
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If using fresh onions drop into boiling water for about 2 min, until water returns to a boil; drain and dry. Pour oil on a foil lined baking sheet; roll onions in oil to cover and sprinkle with rosemary, rolling to make sure they’re covered. Roast in a preheated 400 deg. oven for 15 – 20 min until beginning to brown. Serve at room temperature. If making ahead, store chilled. Serve within 2 days and discard leftovers.

Pickled Baby Corn: Serves 4-6
(2) 12 oz. jars of baby corn cobs
1 whole roasted red pepper (from a jar) halved crosswise and julienned
1/3 cup green “salad” or chopped olives
1 Tbs. oil
1 tsp. white vinegar
½ tsp. Dijon or spicy brown mustard
½ tsp. honey
Pinch turmeric—optional

Fresh ground black pepper to garnish
Place first 3 ingredients in a salad bowl; whisk next 5 together and pour over the corn mix. Toss gently and add a bit of the reserved corn juice if dressing seems stiff. Chill to marinate, tossing occasionally until ready to serve. Garnish with pepper. Keeps for weeks chilled, but discard after serving.

TOMATOES 3 WAYS
Tomatoes Basil: Serves 4
2 large “beefsteak” tomatoes OR 3 medium ones—ripe
1 Tbs. oil
1 tsp. garlic powder – or to taste
Salt to taste
2 tsp. dried basil OR
1 Tbs. chopped fresh basil leaves
Core and cut tomatoes in 1 inch dice. Toss gently with the other ingredients and ½ the fresh basil, if using. Allow to marinate, chilled for at least an hour, tossing occasionally. Serve garnished with the rest of the fresh basil. Use at once.

Pennsylvania Dutch Tomatoes: Serves 4
2 large “beefsteak” tomatoes or 3 medium ones
1 ½ Tbs. cider vinegar
1tsp. sugar
½ tsp. salt
½ tsp. black pepper
Peel tomatoes by plunging in boiling water for a few seconds. Remove the cores and cut each tomato into 4 thick slices. Begin layering slices in a flat bottomed dish or soup plate and top each layer with a bit of vinegar, then salt pepper and sugar, ending with the seasonings. Chill for several hours to marinate. Use at once.

Roasted Tomatoes: Serves 4
4 medium tomatoes
Cooking spray
2 Tbs. olive oil
1 tsp. red wine vinegar
¼ tsp. garlic powder or to taste
Pinch Kosher salt
2 Tbs. chopped fresh herbs or 1 Tbs. dried – Optional choices: basil, rosemary, oregano thyme
Chopped fresh chives – for garnish optional
Fresh ground black pepper
Core tomatoes and cut an “X” through the skin of the other end; place on a lightly sprayed, foil covered baking sheet,; brush with 1 Tbs. of oil and roast in a preheated 350 deg. oven for 20 min. Cool, gently remove skin and place on a serving plate. Whisk oil, vinegar and garlic and pour over tomatoes. Sprinkle with herb(s) of choice and a little salt’ Allow to marinate a few minutes, or chill, and serve garnished with chives and pepper. Use at once.
Watermelon Pickle:
1 Watermelon- Green rind peeled and meat removed. White rind cut in 1 inch cubes.
1 cup cider vinegar per pound
1 cup water per pound
1 ½ cup sugar per pound
3 inches stick cinnamon per pound
4 cloves per pound
1 Tbs. sliced ginger root per pound
Cover melon cubes with salted water and soak for 2 hrs. Drain and rinse well. Boil in fresh water until half tender, about 10 mins. Drain again and rinse in cool water. Weigh melon and measure the other ingredients into a pot accordingly and boil them for about ½ hr. until a syrup forms. Add drained melon rind and boil for another 10 mins. or until rind is crisp-tender. Allow to cool and pack cubes with syrup, including spices, to cover, into glass jars with secure fitting lids. Store refrigerated for up to a year.

New DIY Salads That Make The Meal

We’ve discussed composed salads and alternative ones. Now, at the peak of the growing season, I’ve got to tell you there’s a new guy in town making waves by combining produce in ways that make salads stars in our diets. They’re innovative not just in the wide range of ingredients used but also for the complete meals they so effortlessly provide. As in the alternative creations, all sorts of items are included, with less emphasis on the leafy greens, but they are not chopped or diced as they used to be. Rather the ingredients are presented in chunks, or pieces, or more often, in thin slices or shaved. The mandolin is replacing the knife, and is actually easier and quicker to use.

Like the composed salads, the current versions accompany meat to constitute a full plated entrée but the meat now is usually a lean cut, a fish fillet, a cutlet or loin chop, lightly grilled, broiled or sautéed just prior to serving, although this is an excellent way to serve well-trimmed, leftover slices of roast too. The dish is further fortified by the inclusion of nuts, seeds, cooked grains such as farro, quinoa, bulgur, kasha, rice and even “country croutons”, pieces of torn, not cut, artesian bread, to make it into a fully nourishing attractive meal.

Although the salad ingredients can be prepared ahead and kept in chilled water, ideally they are tossed with a vinaigrette (see my recent post on DIY dressings) just before serving and plated after the meat, spontaneously draped slightly over it rather than positioned rigidly to one side as was the usual practice. The whole effect is a most inviting one of freshness and casual elegance.

As for the actual ingredients, start with the thought that things that go together hot, will do so cold. The Italian gang, for example, tomatoes, zucchini, onions and fennel make a wonderful salad when grape tomatoes are split and the other things shaved and yes, the zucchini is raw. Add fresh basil and oregano, some quinoa and perhaps shavings of Parmesan or Romano some grilled chicken or slices of beef and it’s a full meal.

You can have fun thinking outside the box too. Many fruits and vegetables are great matches: tomatoes, watermelon and avocados, cantaloupe, peppers and onions, plums, radishes and cucumber to name a few. Lesser greens such as watercress, sprouts and baby spinach are great compliments for these combos, rather than the usual lettuces. Herbs are wonderful as well. Don’t buy a bunch for garnish and wonder what to do with the rest. Use then as salad greens: parsley, especially the flat leaf, cilantro and basil are good choices.

Then it’s simply a matter of deciding what grain, cheese, seeds or nuts, toasted please, best go with the other ingredients, appeal to you, perhaps you have on hand or want to get to round out the salad, turning it into the chief component of the main course rather than a side, I’ve found the grains present no problem in taking up prep time either. They can be cooked ahead, frozen in salad sized portions and thawed when needed.

In fact, I had leftover fennel crusted pork tenderloin this week and I made one of these salads to
use on a hot night. I had no recipe, just the meat and some cooked wild rice. I tossed the rice, thinly sliced carrot, zucchini onion, bell pepper and grape tomatoes with a couple of torn Romaine leaves, fresh basil and oregano in a light vinaigrette, and served it over the sliced cold pork. It was delicious but the interesting thing was how little of each ingredient was required to create a fully satisfying meal.

So let your creative side loose, listen to the inner voice that tells you what would taste good together and build yourself a salad. You might discover combinations you want to enjoy all year. Wonderful as these are in hot weather, they can carry over to other seasons. The food media is full of recipes for these “complete” salads and serving suggestions right now, because they are the new BIG thing, but in case you’re really stuck, I’m including some recipe ideas below.

Melon Salad: Serves 4*
1 cantaloupe rind and seeds removed sliced ½ inch thick and cut in 2 inch pieces
1 small red onion thinly sliced
1 green bell pepper – in Julianne cut in 2 inch lengths
1 bunch cilantro- leaves only
Leaves of 2 mint sprigs – chopped
2 tsp. oil
½ lime juiced
3 green leaf lettuce leaves torn in bite-sized pieces
Few drops hot sauce—optional
¾ cup cooked couscous or cooked quinoa
¼ cup chopped pistachio nuts
Toss melon and all other ingredients except nuts gently to coat. Chill if not serving at once, but no more than 30 min. Plate chicken and add salad to plate allowing some to partially cover the chicken. Top with nuts.
*Serving suggestion-4 pieces skinless, boneless chicken breasts or thighs, pounded to an even thickness or 4 tuna steaks, cooked as preferred, grill, sauté or broil

Pear Salad; Serves 4*
3 ripe pears thinly sliced
1 head small Bibb, Boston or 4 leaves green leaf lettuce-torn in bite-sized pieces

Still for the introductory part, Vimax is cialis 5mg an herbal supplement, it does not provide overnight result. Teach men not to abuse alcohol and order sildenafil also quit smoking at the same time. viagra online cheap Common side effects such as headache do no present a massive or dangerous problem to the consumer. Especially in body extremities like here order cialis online male organ region, which allows the actual penile muscles to unwind. 3 Tbs. oil
1 Tbs. tarragon vinegar
¾ cup cooked farro
1/3 cup chopped toasted pecans
6 oz. Brie- crumbled
Toss all ingredients except the cheese gently inn a bowl. Plate salad partially over the meat at once and garnish with the cheese.
*Serving suggestion-4 loin chops, cutlets or 1-1 ½ lbs. packaged loin

Avocado, Cucumber Spinach Salad; Serves 4*
1.package baby spinach 8-11 oz.
1 avocado – sliced thin and cut in 3 inch pieces
½ medium cucumber sliced on a mandolin
1/3 cup chopped, toasted walnuts
¾ cup cooked kasha
2 Tbs. fresh dill chopped
½ cup mayonnaise
¼ cup sour cream
2 Tbs. white wine vinegar
Whisk the last 4 ingredients in a bowl to make a dressing and chill for at least 1 hour. Gently combine 1/2 the dressing with the other ingredients, except the nuts. Plate the salad with the meat, garnish with the nuts. Serve the remainder of the dressing on the side.
*Serving suggestion- excellent with salmon, but can be served with any strong flavored fish such as cod or hake.

Italian Vegetable Salad: Serves 4*
4 plum tomatoes in 8ths
1 zucchini sliced on a mandolin
1 onion sliced thin
1 bunch flat leaf parsley
1.3 cup fresh oregano and basil leaves or 1 Tbs. of each dried**
2/3 cup cooked bugler
4-6 leaves Romaine lettuce torn in bite-sized pieces
3 oz. shaved Parmesan or Romano cheese
½ tsp. garlic powder
¼ cup olive oil
2 Tbs. red wine vinegar
Combine last 3 ingredients in a bottle and shake well. Toss dressing with all the other ingredients gently and plate with meat. Garnish with cheese.
*Serving suggestion – any grilled, sautéed or broiled cut of beef or well-trimmed slices of roast beef, even thicker cut Deli ones.
** if using dried herbs, add them to the dressing rather than to the vegetables.