Posts from the ‘Informational’ Category

PART II PAN SAUCES- 101

In my book Savvy Sauces and Gravies I list the 8 classic French sauces, starting with the 5 famous ‘Mother Sauces’, Béchamel (or classic White Sauce), Sauce Volute, Hollandaise,Demi-Glace, Sauce de Tomate, Mayonnaise, Oil and Vinegar and Sauces au Buerre(Butter Sauces). I explore all of them; give directions how to make them and explain that ingredient variations and/or additions, result in a second generation of sauces, some such as Marsala and Picatta have become standards in their own right. In the same way third, fourth and more generates of sauces are created.

These later generations of sauce offspring, including pan sauces, form a large and varied category with some of the creations recorded for duplication, bringing fame to chefs for their inspirations. Perhaps best known is Caesar Cardini who patented his salad dressing. Countless more, made every day, are momentary inspirations of chefs, cooks and family meal providers, problem solving or menu perking, their recipes equally fleeting.

Pan sauces are made in the pan used to sauté meats or vegetables. After cooking, little leftover particles, called the fond, are stuck to the pan’s bottom, and they, plus any residual cooking fluids transform into a smooth sauce by a process called deglazing. Deglazing is adding liquid, such as stock or wine, to a pan to loosen and dissolve the fond, which becomes the source of the major flavor for the sauce. In the case of non-stick pans, there will still be a bit of fond. To start a pan sauce, you will need to melt a pat of butter or add bit of oil to gather it.

So according to definition, pan sauces are descendants, principally, of the Demi-Glace and Au Buerre sauces. They are based on and fundamentally flavored by reduction from a food sautéed in butter or a similar substance, margarine or oil for example. The operative word here is ‘sautéed’ as opposed to fried. Frying foods may create a fond, but never a reduction.

So let’s take a closer look at these two founding, classic sauces. The full details are in Savvy Sauces and Gravies. These are ‘Cliff Notes’ on making pan sauces.

The Demi-Glace is the mother of all brown sauces.  It takes more time than the light sauces and requires more ingredients, but it’s simple to make and it freezes well to make other sauces on demand. The recipe calls for 2 onions and 2 carrots diced and in equal amounts, sautéed in ¼ lb. butter over low heat Periguex (Truffle) for about 30 mins, adding 1 Tbs. sugar for the last 10 mins. to caramelize the mix. Stir in 3 Tbs. flour and cook for 3 mins. until it begins to brown, then add: 3 cups stock: 2 cloves minced garlic, Bouquet Garni, 1 Tbs. tomato paste, pinch of salt, dash of pepper  and simmer for 1 hr. Strain into a clean pan, add 1 Tbs. Cognac and 1 Tbs. Madeira and brown food coloring if needed.  If freezing, omit the Cognac and Madeira until ready to use. 

Convenient commercial renditions of Demi-Glace reductions are bouillon, consommé and, for best results, many jarred products in a wide variety of price and quality. They’re great time savers making pan sauces a cinch for the busy cook, needing just to be dissolved, in directed amount, in the pan liquid.
1) In the first generation of offspring, the special ingredients for the specific dish are cooked in wine or vinegar and then add the master sauce. Special finishing ingredients, if required, are added later. Examples: Sauces Chateaubriand, Diablo and Diane.
2) In the second generation the special ingredients are cooked first in butter then reduced in wine or vinegar before adding the finished mother sauce. Examples: Chasseur, Duxelles, and Lyonnaise
3) In the third generation the special ingredients are simply added to the diluted master sauce. Examples: Madiera and Periguex (Truffle.) 
4)In successive generations of true Pan Sauces, after the pan is de-glazed, the special ingredients and then proper amount of master sauce reduction are dissolved in the pan fluid, seasonings added, stirred well and often a sliver of butter melted to give the sauce a silky fins

Sauces au Buerre or Butter Sauces are a huge category encompassing both cold and hot sauces. Cold butter sauces are called “Compounds.” Since almost anything can be added to butter to make a sauce, the possibilities are endless. Traditionally butter sauces, both hot and cold, were served only with hot foods, but compounds have become increasingly popular as spreads for canapés, sandwiches and other cold dishes which widened the field even further. The traditional add-ins  are anchovy paste, garlic, mashed capers, citrus zest and/or juice, garlic, herbs, toasted spices and nuts. 

We make both compounds and pan sauces up on the spur of the moment to fit what we’re cooking. So the best way to handle such an increasingly large, individualized subject is to establish the basics and let you experiment on your own. Compounds only connection with pan sauces is if they are used to sauté the main ingredients or added as a flavor additive and texture smother at the end. Therefore, in discussing pan sauces, the term ‘butter’ will include any compounds.

Always clarify the butter for hot Butter Sauces or the impurities will burn. Hot Butter Sauces are to be served with hot foods or they will unappetizingly congeal and they must be finished just before serving. However the butter can be clarified and reheated as the sauce is made. Hot butter sauces are popular with seafood, Brown butter sauces are used in recipes and as toppings for desserts and baked goods like pancakes. Hollandaise is a second generation butter sauce.

Pan sauces aren’t so fussy, although clarified butter is becoming popular. It’s healthier and gives the sautéed food a cleaner taste. Once the sautéing is over, the cooked food is removed and the pan is deglazed with broth, juice, wine, even cream. Be sure to use heavy cream or half and half, light cream and milk curdle. In the case of non-stick pans, it’s still advisable to start the deglazing by melting a pat of butter or adding a tablespoon of oil to gather the fond.

After deglazing, a flavorful reduction is dissolved in the liquid, a form of demi-glace for meats and vegetables often jelly for fruit, to give the sauce body and depth. Once the sauce is liquid, the finishing seasonings are added, the major food is returned to the pan and everything is heated through for serving. Vola! A Pan Sauce is born!

Once the hallmark of fine dining in restaurants, where dishes with elaborate, accented names were prepared to order at tableside, sauces have undergone a revolutionary transformation since the 1950s.They have gone from being ‘exclusive’ to  being the busy cooks best friend in getting dinner on fast. Partly this is due to our changed lifestyle. Most people work away from home; domestic kitchen help is extinct, eating nutritionally has become important and our culinary tastes have become far more sophisticated and international. We want lighter dishes, cooked in more interesting ways, in less time with less effort and prep.

Keeping pace with this change has been one in the butchering industry. Gone is the dependence on red meats and the larger cuts, the roasts, and veal has completely disappeared, not just from the markets but from restaurant menus as well. However, there are many popular veal dishes that people still wanted Marsala and Picatta to name two. Poultry, presented skinless and boneless, became a happy stand-in. Our meat counters are filled with chops, ‘tenders’ and a new selection of scaloppini unknown before, chicken, turkey and pork, all light, quick cooking cuts.

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In fact pork has become the third meat in the now popular meat trinity. “The other white meat.”appears in new, versatile cuts, vying for menu space modeling a variety of sauces; some, again, like Marsala and Paprika, associated with veal, but others like Normandy, from its own past, in updated renditions. Pork, however, is a problem for some people with dietary or medical restrictions. Although chicken provides a good substitute for pork in many dishes, some recipes are better made with turkey. Turkey with its slightly deeper flavor and affinity for many of the same herbs as pork, such as thyme and sage, can be a mirror replacement.

The revolution in butchering, which made this interchange of meats possible is phenomenal.  Chicken no longer comes in whole breasts or breast quarters with lots of bones. Pork is now offered in scaloppini style cutlets and 1-2 lb. fillet loins.  Most amazing of all is what’s being done with turkey. There are boneless breasts, cutlets, scaloppini, and fillet loins, not to forget ground. Turkey can really be used for anything that pork or veal is and some of beef as well.

The adaptability of these meats to sauces is due to their flavors, though unique to each, being, generally, mild enough to work well with complimentary or contrasting additions. Their popularity is due to the large variety of taste combinations they accept, but their practicality is two- fold. First, the new butchering style insures there will be a cut to fit your budget, and second, though ideally made from scratch in conjunction with a sauce, leftovers of these meats are excellent recycled in sauce.

Once you’ve begun to work with pan sauces, you take any recipes you come across in stride and find you develop a feeling what works and what doesn’t. You create your own formula and change it up or down as the occasion demands. It’s second nature, no sweat, a convenient tool, shortcut to getting a meal on the table. Soon you’ll be using cream to make a quick white sauce and finishing with sour cream to duplicate Eastern European dishes. Just remember, sour cream, and milk products, other than heavy cream and Half and Half curdle when boiled. 

Also don’t confuse white pan sauces with the creamy, labor intensive gourmet creations of classic haut cuisine. These are the working crew waiting to help at the end of the day. These are the guys who allow you to relax when asked;” What’s for dinner?” and even let you fit the flavor to the mood of the moment.

Pan sauces are more fluid by nature, but if the sauce seems too thin, ½ tsp. of cornstarch dissolved in 1 Tbs. of the chosen liquid can be added. Stir until desired thickness is reached and proceed as directed. Flour doesn’t work as well. It doesn’t dissolve as completely and often results in a lumpy sauce.

I’m always on the lookout for ways to make cooking less labor intensive. Professionally, it’s expedient because there are time limits, and, personally, I like a relaxed approach. On a normal night, I allow 1 hour from prep to table for dinner, including time to change, or do chores or enjoy a glass of wine, easily done on a night when I’ve planned using a version of a sauce I’ve devised. It’s a bit unorthodox, but it works for me, and, perhaps, will for you as well.

BASIC RECIPE FOR SAUCE- STEP  ONE–2 SERVINGS
1 Tbs. butter—even for non-stick pans because only butter browns well
1 Tbs. canola oil-together with the butter it absorbs the essence of the meat and gives the sauce a base
1 Tbs. white wine or water – for deglazing
Garlic, chopped, powdered or fresh , if using, in stated amount or to taste
½ cup white wine, broth or juice—see note below*
½ tsp, bouillon, beef, chicken, vegetable or ham as suits recipe=Demi-Glace
2 portions of chosen meat-chops, cutlets etc.
Melt butter in pan over medium-high heat and brown meat, adding oil as needed to prevent sticking. Remove meat to a plate, turn heat down to medium and add onions to pan with any remaining oil. Sauté, stirring, until onions are soft, about 3 mins, adding garlic, if using, for last 30 secs.  Use the 1 Tbs. wine or water to partially deglaze and prevent sticking or burning. Remove pan from heat, add the ½ cup liquid and bouillon and completely deglaze.
*I prefer using white wine in making sauces, because it adds a depth of flavor with no alcoholic taste. Broth is often too weak, and juice contains sugar which may burn, or change the overall flavor. If using leftovers, skip the step with the butter and start with sautéing the onion in the oil. The meat will be added after deglazing. 

Either way this is a generic sauce base and you are free to choose the additional flavoring ingredients you want. When confronted with roast leftovers, I often make double this base, refrigerate half and make two completely different types of entrees, to avoid boredom.

STEP TWO—OPTIONS UNLIMITED
No matter what flavor sauce you choose, you will need:
At least 1/4 cup more liquid
Possibly 1 tsp. cornstarch
Probably 1 or 2 more flavor elements
What you want to avoid is a crammed ingredient list, especially if you will want to duplicate the sauce in the future.
Re-heat the meat in the sauce base over medium, then add options. If using leftovers, cook only until sauce is finished and meat is heated through depending on thickness and cut; usually, about 8 mins. Then add finishing flavor ingredients.

Here’s a bonus recipe to give you some ideas to start you on your way exploring the wide, wide world of sauces and their multiple uses.

 FRUIT SAUCES- For those who love the local produce, this a great way to use the bruised or slightly older fruits. It tastes fresher than commercial products, but lasts only about a week chilled.
1 pint of berries, cut if large, or peeled, sliced stone fruit (thick Slurry)
2 1/4 cups water- divided
Sweetener of choice to taste—this is a great recipe for diabetics!
Herbs-mint, lemon balm etc. to taste –optional
1 ½ Tbs. cornstarch
Dissolve the cornstarch in ¼ cup water. Simmer the fruit until soft in 2 cups water with the sweetener.  Add the herbs if using and then the cornstarch. Cook an additional 3 mins until sauce is thick. Use at once or store chilled in covered containers; Can be used as jam, as syrup for pancakes etc. or as a sauce.

SAVVY SAUCES and GRAVIES-PART I THE BASICS

Every cuisine lists gravies and sauces in two separate categories, just as languages give them diverse names, but some confusion persists as to their definitive difference because, in fact, they are very similar. Both are pourable used to enhance various solid foods, flavored with the same herbs and spices, created using the same ingredients by the same process. 

The difference is simply that gravy is made from a meat stock, pan drippings, boiled meat and/or bones. Sauce is based on any other liquid, juice, milk, wine etc.  This explains why Italians always say “Tomato gravy” not tomato sauce. The dish is made from boiling the whole tomato, not just the rendered juice. (Although it also raises the question of why it’s called “Apple Sauce” not ‘Apple Gravy’.)

In my book Savvy Sauces and Gravies, I explain that both dishes are made using either flour or cornstarch as a thickener by creating a slurry or a roux. Personally, I’ve found cornstarch yields a clearer product. A SLURRY is made by dissolving a measured amount of thickener in a measured amount of cold liquid which is then poured into a specific amount of hot liquid to be thickened. The whole is maintained at a low boil, stirring constantly, until desired thickness is achieved-usually about 3 mins. 

A ROUX is usually made with flour rather than cornstarch.  A measured amount of butter or margarine is heated to foam then a measured amount of thickener is stirred in off heat, to make a smooth paste. Quickly add a measured amount of cold liquid, whisking to avoid lumps. This can then be added to a main body of a dish and stirred as above to desired consistency. It can also be made into a sauce itself by heating to a simmer and stirring constantly until thick enough, about 3 min.

Slurries are more often used for making gravies and thickening stews and soups because the fat from the meat is sufficient to make the final product smooth. If not, a pat of butter is a recommendation before serving. Roux incorporates the fat in the base, making it better for silky sauces. However, both methods can be regulated to yield dishes of various thicknesses from thin to very thick.  The basic formulas are:

SLURRY: A few simple rules for making one:
    1) The dissolving fluid should be room temperature and at least twice the amount of the thickener–
        for example 1 Tbs. flour to 2 Tbs. liquid
    2) Be sure the powdered thickener is fully dissolved
    3) Remember to include the amount of dissolving fluid in the total amount to be thickened when
    calculating the quantity of thickening powder needed.
    4) For stews, gravies. soups etc. the base liquid should be skimmed of as much fat as possible or the
        end product can become heavy, glue-like and separate. Cooling the liquid before adding the
        slurry, if time allows, lets the fat congeal and be easily skimmed. This aids the incorporation
        of the slurry reducing the chance of lumping.
    5) Return to the heat, bring to a low boil and stir until thick as wanted, about 3 min.

            PROPORTIONS:
            THIN: 1 Tbs. flour or ½ Tbs. cornstarch per 1 cup liquid= Soup
            *MEDIUM: 2 Tbs. flour or 1 Tbs. cornstarch per 1 cup liquid = Gravies, Casseroles, Stews, Gratins
                                        sauces
            THICK: 3 Tbs. flour or 1 ½ Tbs. cornstarch per 1 cup liquid=Soufflés, accompanying dessert sauces

ROUX: Rules for the Basic White Sauce-Also known as Béchamel Sauce * or Basic White Sauce   
          1) Be sure the butter or margarine are foaming. Then remove from heat at once.
          2) The blending of fat and thickener must be a smooth paste
          3) The liquid should be room temperature or below when added to the paste. Add it all at once
                and whisk or stir vigorously to make sure it’s all incorporated before heating it to avoid lumps.
            4) Stir constantly until it reaches a simmer and achieves desired thickness, about 3 min

                PROPORTIONS:
                  THIN: 1 Tbs. flour or ½ Tbs. cornstarch + 1 Tbs.  butter per 1 cup liquid = Soups

                  *MEDIUM:  2 Tbs. flour or 1 Tbs. cornstarch +2 Tbs. butter per 1 cup liquid =Stews, Gravies,
                                            Gratins, Sauces
                  THICK: 4 Tbs. flour or 2 Tbs. cornstarch + 4 Tbs. butter per 1 ½ cup liquid = Soufflés,
                                            accompanying dessert sauces
* Denotes most frequently used consistency with the most cook friendly variations.
          TIP: 1 Tbs. = 3 tsp.

EXAMPLES:
MY CUCUMBER BISQUE; Serves 4 for dinner-6 for luncheon (Thin Slurry)
4 or 5 large cucumbers—peeled, seeded and roughly sliced
Chicken broth to cover- about 1 qt. with 1 cup reserved
Salt and pepper- to taste if needed
Sour Cream
Paprika
Chopped chives
2 Tbs. Flour
Boil the cucumber in the broth until very soft-about 20 mins.  Make a slurry of the reserved broth and flour. Add to the pot at the end of cooking and boil for 3 mins.  Blend the soup to a smooth consistency. Correct seasonings-but remember cucumber is a very delicate flavor. Chill. Serve in bowls topped with a dollop of sour cream a sprinkling of paprika and chopped chives.

MY CAULIFLOWER AU GRATIN: Serves 4 to 6 (Medium Roux)
1 large head of cauliflower – leaves trimmed off and par-boiled
3 Tbs. flour
3 Tbs. butter
1 ½ cups milk
Garlic powder, salt and pepper to taste-sparingly
¼ cup grated cheddar cheese
½ cup grated Parmesan
Paprika
Place the cauliflower in an oven proof serving dish. Make a roux of the butter, flour and milk then cook into a white sauce adding the garlic, salt and pepper. As it finishes add the cheddar cheese until it melts. Correct seasonings, and pour over the cauliflower. Cover with the grated Parmesan, and sprinkle with Paprika, Bake in a pre-heated 350 deg. oven 30 to 40 min. or until golden and bubbling. Serve at once.

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GRAVY is the narrower field with fewer variations. Basically, gravy is created in two ways, by boiling the meat in a liquid, usually water or from the pan drippings of roasting meat.  Both types of gravy are made using a slurry. Thickened gravies often look a bit pale and need a bit of a boost to appear “well roasted.”  European cuisine uses tomato paste to get the right browned appearance. There are also several color additives on the market. Gravy Master is a favorite, but I prefer Kitchen Bouquet because it is totally flavorless. However, Soy Sauce is an option in place of salt as is Teriyaki Sauce if the flavor could use some help. Incidentally a touch of a complimentary vinegar can really pop flavor, especially in soup.

SAUCES on the other hand exist in infinite variety and are extremely versatile. A working knowledge of their basics is a real asset in the kitchen. Many sauces are familiar to us and regularly used; melted butter can be a sauce, but so are mayonnaise, pancake syrup and dessert toppings. Sauces range from the simple to the complex, yet often encountering the word on a menu conveys sophistication. This is the secret charm of sauces. They can be taken for granted or add instant glamour to the ordinary. They can dress up a dish, moisten a dry one, transform leftovers or even provide the basis for the whole recipe.  Sauces made by deglazing the sauté pan with added ingredients are in this category.

The simplest sauces are GLAZES, made by melting a food in its solid state, for example jelly, or sugar, over low heat while adding a liquid, usually flavored, to transform it into a pourable consistency and alter its taste to compliment the flavor of the dish it accompanies. If the dish is roasted, the glaze may be added during the cooking and will usually be mentioned on the menu.

Only slightly more complicated are REDUCTIONS. Here a liquid like broth, stock, wine or juice is simmered (cooked just under low boil) until the water content evaporates reducing the volume, thickening the consistency and intensifying the flavor. Reductions can be started over a base of cooking vegetables, a canned broth, even a deglazed pan. Often they need to be strained to smooth them and a pat of butter added at the end will give them a silky finish.

COULIS is a sauce made by cooking the meat of vegetables or fruit, then pureeing and straining it, often adding spices or herbs. These days it would seem more of a condiment, usually encountered dribbled over a dish or decoratively around a plate rim. This includes what, returning to the tomato discussion, the jarred or canned tomato “sauce “dear to many generations of spaghetti lovers as opposed to the heartier tomato “gravy”.

Sauces using a thickening agent are probably the widest varied group, encompassing three major thickening agents, egg yolks, flour and cornstarch. Arrowroot and tapioca are sometimes mentioned in recipes, usually older ones, but to keep the pantry simple, I don’t use them, substituting either flour or cornstarch.

EGG thickened sauces generally follow the same procedure. The yolks are beaten in a bowl and the other ingredients are heated on a stove. A bit of the hot liquid is poured into the eggs to warm them and prevent them scrambling when introduced to the heat as they’re added to the pot. Then the mixture is stirred constantly to prevent curdling until it thickens to the desired consistency. Because of the hazards associated with raw eggs, it’s wise to avoid the “No Cook” recipes for these sauces, but there are plenty of excellent powdered ones available for those short on time.

However, this does open the door for a look into the world of classic sauces according to the French, with some guidance from Julia Child and Alma Lach. There are 5 WARM “Mother” sauces, 2 COLD “Mother” sauces and 1 in a category of its own; for a total of 8 sauces.  A “Mother” sauce is one whose taste is integral to the dish(es) with which it is served and be can be modified to create several other sauces, some of which can be further modified to create a third generation of sauces; grandchildren as it were. Several sauces can form the basis of a dish such as Lobster Newburg or Chicken a la King.

*The most fundamental of the classic French sauces is the Béchamel described above, which is quite simply a roux made with milk and/or cream. The other Mother sauces are Sauce Volute, Hollandaise,Demi-Glace, Sauce de Tomate, Mayonnaise, Oil and Vinegar and Sauces au Burre(Butter Sauces) I explore all of them, plus their offspring in Savvy Sauces and Gravies, explaining how to make them, use them and build on them, including directions for popular sauces like Marsala, Picatta, Cranberry, dessert sauces such as raspberry, even custard filling. 

In the book, I show how to make sauces to fit your needs, to make them do double duty, give you options, giving recipe examples, including one multi task recipe. I also discuss pan sauces you can create as you cook. But that’s such a big topic I’m going to save it for discussion I in next week’s post.

PORK CUTS OTHER THAN LOIN

My favorite market ran a deep special on Pork Butt (also called Boston Butt) last week and they were beautiful cuts. As I put my selection in the cart, a watching friend remarked she’d like get one but her husband couldn’t eat pork. I blinked; this man loves baked ham, rare beef and bags a deer every fall. She explained that, after lap-band surgery, pork meat was too coarsely textured and dry to easily digest.

A light bulb went on and I asked if she always bought pork loin. She did and admitted it was usually loin chops which she broiled or grilled. I realized lots of people must have my friend’s hesitation about pork, due to lack of familiarity. This is unfortunate, especially now when the variety of not just different cuts but meats has declined. Most markets only offer chicken, beef and pork and the prices are rising so quickly that we’re forced to explore unfamiliar, formerly considered lesser, cuts.

Back in the ‘80s-‘90s, fat was the villain. Everything had to be no-fat, low-fat or ‘lite’. Pork was starred as ‘The other white meat’ and pork loins, which really are one of the leanest cuts of meat, became popular. There were two problems with that; pork loin has no marbling to keep it moist, and fear of trichinosis dictated that all pork be very well cooked, a practice which dries any meat. 

Modern husbandry has removed the threat of trichinosis, which solves one problem. But pork, like poultry, still needs to be fully cooked, for the same reasons, to kill bacteria common in non-blood white meats. So problem two remains, pork dries out quickly, making loins particularly difficult to cook. They need to be roasted with the fat cap up, and loin cuts, chops or roast, require a watchful eye. 

The answer is to look to other cuts of pork. We’re familiar with ham and bacon but the shoulder roasts, and ‘arm chops’ are finer grained, moister, some claim tastier, almost as lean and more forgiving than the loins. Like hams, shoulder roasts are divided into two parts. This can cause some confusion because the top half is called the ‘butt’ just as with hams but distinguished by another name –‘Pork Butt’ or ‘Boston Butt’. The bottom is called the ‘Picnic’.

Pork or Boston Butts are square in shape, and well marbled with intramuscular fat. They are sold bone in or boned with the fat cap intact. They are recommended for long cooked savory stewed and braised recipes or for barbequing and pulled pork or taco dishes.

Pork Picnics are leaner and often sold with skin on. Whole picnics are best for roasting, and can stay in the oven until the skin crackles without drying. Triangular in shape, they are sold bone in but often presented in netting boned and rolled. They unroll in an uneven layer which can be divided for use in chop recipes, small rolls, cubes for casseroles even as ‘country ribs’.

Arm chops, often labeled arm steaks, depending on size, are slices of picnic roast.  Available smoked or fresh they can be treated as any chop or steak, except that they must be fully cooked. Again, however, they’re more forgiving and juicer than loin chops.

As for my friend, she took a chance, bought a pork roast and I emailed her recipes. She reports that the recipes were easy; her husband liked them and had no digestive problems. She’s delighted to have another meat option, especially if her husband doesn’t bring home a deer this year. Moreover, she loves the fact that pork stands in for chicken, turkey and veal in most dishes.  It opens lots of recipe windows. So give pork a second thought and try some of the recipes below…..
For more on pork see post for Jan. 12, 2017 To stretch a pork roast into 5 meals see April12, 2014.

RECIPES

Mushroom Stuffed Pork Roast with Wine Sauce-Suggestion for a boned picnic roast
3 lb. boneless pork loin roast (the best alternate is beef tenderloin or round roast-adjust cooking times)
(1) 10 oz. box chopped spinach – thawed and well drained
8 oz. canned mushrooms sliced or stems and pieces – drained
Ground nutmeg
Salt and pepper
1 large onion in small dice
1 cup + beef broth
2 Tbs . oil
3 cups red wine
Butterfly the roast by slicing it lengthwise down the center almost through. Open it like a book and make similar slices down the length of each side in the center. Cover the meat with plastic wrap and pound to an even thinness. Spread the spinach evenly over the surface, leaving a 1 inch margin on 3 sides, but not on one edge of the first cut. Sprinkle lightly with nutmeg, and top with the mushrooms. Roll up the meat, starting with the side with no margin and tie with string every inch or so, securing the roll. Rub the outside lightly with salt and pepper, place in a roasting pan and cook in a preheated oven (350 deg. for pork) according to directions for cut.* When the roast reaches desired doneness, plate and let rest a few minutes . Serve in thin slices.
Meanwhile, sauté the onion in oil in a saucepan until soft. Add 3 cups wine and allow wine to cook down, adding in beef broth to maintain original level of liquid-about 1 cup total. When it reaches desired strength, add salt and pepper to taste. Can be made ahead and reheated. Serve warm with roast.
*Pork takes about 2 hours to reach 150 deg. at 350 deg.
*Beef tenderloin should be cooked at 500 deg. for 30 min. or until temperature reaches 145 deg. for medium rare.
*Beef round should be cooked as tenderloin if wanted rare, but as pork if desired well done. Remember, the longer beef cooks the tougher it gets, unless being stewed or steamed to tenderness.

Roast Pork Au Jus This is for 2 servings but amounts vary with number of portions.
Loin of pork
1 tsp. dried powdered rosemary, dried marjoram or thyme
½ tsp. black pepper
1 ½ cups of chicken broth
¼ cup Madera or Port
Rub meat with the seasonings and put in a pan with a bit of broth in the bottom to prevent sticking. Roast in a 350 deg. oven for 30-35 min. per pound until thermometer reads 170 deg. and meat is nicely browned. Use broth to keep meat from sticking while cooking, and the reserve to deglaze the pan. You should have a bit over 1 cup left. Mix broth and wine and boil until alcohol burns off and it reduces a bit  Pass with meat.

My Nana’s Pork and Kraut
1 1/2 >2 lb. any type bone-in pork chops or small Boston, Arm or Picnic roast-moderately trimmed
2 large cans or 2 bag kraut
water
Instant mashed potatoes

Place half the kraut  in the bottom of a large pot, layer on the pork and cover with the remaining kraut, Pour over enough water just to cover, bring to a boil, reduce heat, cover pot with a lid and simmer for 2 + hrs. until meat is very tender. Serve over mashed potatoes-I use instant because the kraut gives them all the flavor they need.

Stew in a Pumpkin; Serves 6-8 Can be done with acorn squash
3 Tbs. butter
2 lbs. beef for stew cubed
3 Tbs. cornstarch
2 large onions diced
3 tomatoes chopped
2 Tbs. butter
¼ tsp. EACH salt and pepper
3 cups beef stock
½ lb. prunes
½ lb. dried apricots
3 sweet potatoes sliced
(2) 10 oz. packages corn –thawed and drained
1 pumpkin, top cut off and reserved, cleaned of pulp and seeds.
Melt 3 Tbs. butter in a Dutch oven. Roll the meat in the cornstarch and brown. Set aside. Melt 2 Tbs. butter in a separate pan and sauté vegetables until tender. Add to meat with juices. Add all remaining ingredients except pumpkin, cover and simmer 1 hr. Preheat oven to 350 degrees. Ladle stew into the pumpkin; set in a roasting pan with 1 inch of water, and bake for 1 hr. Carefully transfer pumpkin from the pan to a serving dish and replace its top as a lid for garnish. Serve at once scooping out some of the pumpkin meat as you ladle out the portions.
Single servings can be made using individual tiny pumpkins or delicata squash. Reduce oven time to 45 min.
NOTE: I save clean-up by sautéing the vegetables in the Dutch oven first and then browning the meat. It’s one less pot. Also if you have it on hand, replace one cup of stock with beer. It deepens the flavor.

Spicy Pork: Serves 6
3-4 lb. pork cut in 2>3 inch cubes (use chicken thighs and reduce cooking time to 2 hrs.)*
2 Tbs. EACH oil, chili powder, chile flakes, chopped cilantro, chopped parsley
½ Tbs. EACH seasoned salt and ground cumin
1Tbs. EACH minced garlic, dried oregano and black pepper
1 cup EACH diced onion and chicken broth
In a large bowl mix all ingredients but broth. Toss to coat pork well and marinate, chilled, at least 4 hrs. Put the mixture in a Dutch oven or covered oven-proof pot; add broth and cook in a preheated 350 deg. oven for 3 ½ to 4 hrs. until meat is fork tender. Serve hot in bowls or over grain or pasta.
*This might be interesting with whole drumsticks

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PORK IN PEPPER SAUCE: Serves 4

This dish can be done two ways – on a grill – Method A – OR in a skillet – Method B. Either way the sauce is made first. Turkey, chicken or veal can be substituted. 

@ 1 1/2 to 2 lbs. pork loin or loin chops cut –also use arm steaks or chops

A) . in 4 thick slices, or chops, for the grill (bone-in chicken thighs with skin)

B). in 8 thinner slices or chops for the skillet (skinless, boneless chicken thighs)

2 tsp. minced bottled garlic
1 tsp. dried basil
1 medium onion –chopped
(1) 7 oz. jar roasted red peppers*
1 tsp. oil
1/8 tsp. lemon pepper
¼ cup White wine
2 Tbs. butter – for Method B
To make sauce: Microwave onion in oil with lemon pepper 1 ½ min. Drain peppers, blend with onion, basil, and garlic to a puree. Add the wine.

Method A: Put the sauce in a small pan. Grill meat. Warm the sauce as pork is finishing, pour over the meat and serve.

Method B: Melt the 2 Tbs. butter in a skillet over medium heat and brown meat on both sides. Pour sauce over the meat, reduce heat and cover. Simmer gently for 8-10 min., or longer until pork is very tender.

*Other varieties of roasted peppers or chilies can be added to taste as can hot sauce, but be aware if using Method B that the longer hot spices are cooked the hotter they become.

Pork Normandie: Serves 4
1 1/2 lb. pork cut in 1 inch cubes-or equal amount of round bone or shoulder chops-trimmed
1 Tbs. butter
1 cup chopped onion
1 clove mashed garlic
2 cups peeled, cored apples-cubed 
2 cups apple juice or cider
1 1/2 Tbs. cornstarch
Salt and pepper
1/2 tsp. crushed rosemary
ground cinnamon
Dissolve the cornstarch in the juice. Sauté the meat in the butter until golden, remove to a casserole dish and sauté the onion and garlic in the pan until soft. Toss the pan drippings, vegetables, seasonings, rosemary and apples with the meat in the dish. Add the juice mix, garnish with the cinnamon. Cover and bake at 350 deg, for 1 3/4 hr.

PORK CHOPS WITH CARMELIZED ONIONS: Serves 4
A very mild dish, so the best substitutes would be turkey or chicken thighs.
4 fairly thick loin or center pork chops @ 2 lbs.
5 large onions sliced @ 3/8 of an inch thick
1 tsp. sugar
1 Tbs. minced garlic
@ 2 cups chicken broth = 1 can Condensed Broth
2 Tbs. butter
2 Tbs. oil
¼ cup Madera wine
Melt butter in a skillet over medium heat and brown chops well. Remove from pan, add oil and sauté onions with sugar until a golden color and translucent add garlic and cook 1 min more. Lower heat and return chops to pan, covering them with the onions. Add the broth, cover and cook 40 min. Plate chops, with onions over them. Add the Madera to the broth and deglaze the pan. Bring the liquid to a boil and simmer for 1 min. to reduce it slightly then pour over chops and serve.

EAST-WEST PORK BIRDS: Serves 4
4 lean slices center cut pork chops or pork cutlets (use turkey scaloppini)
2 tsp. ground fennel seed
1/3 tsp. cinnamon
½ tsp. garlic powder
1 ½ cups apple juice or more
1 envelope chicken or beef bouillon
2 cloves
1/3 cup thin celery slices
2 kale leaves-thick stalks removed
½ small onion thinly sliced
18 dried apricots- 12 julienned
Pound the pork to an even thinness. Cover the kale leaves in water and microwave 10—20 sec. to slightly wilt. Spread seasonings over meat slices. Pile, in order, celery, onions, julienned apricots and kale equally in center of meat slices. Roll meat and secure with skewers. Place meat rolls in a pan with bouillon, cloves, remaining 6 apricots and enough apple juice to come 1/3 up the sides. Bake at 350 deg. 1 ½ hrs. basting occasionally and maintaining liquid level. Remove cloves. Serve hot with juice.

PORK CHOPS BASIL: Serves 4
This is an old family favorite, and it also works well for roasts, consult charts for times per pound. It can be refrigerated for three days, or even frozen for two weeks, after the baking, so it can be made ahead and quickly ready on a rushed night. Veal chops or turkey cutlets may be substituted for the pork.
(8) ½ inch thick center pork chops well-trimmed (or boneless chicken thighs pounded to an even thinness)
½ cup flour
1 Tbs. garlic powder
2 Tbs. dried basil
½ a small can frozen orange juice concentrate or 1 cup apricot nectar
Water to dilute orange juice to equal 1 cup
¼ cup cream sherry (for a bolder taste use 1 jigger whiskey, rye or scotch)
Sprinkle half the garlic powder and half the basil in the bottom of an oven proof dish or pan that will hold the chops closely but not overlapping. Dredge the chops in the flour, by shaking in a plastic bag, one at a time, making sure they’re well coated. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 2 hours, but acceptable at 350 degrees for one hour. Remove from oven, turn on broiler, and carefully lift foil. Mix orange juice with the sherry and just enough water to come almost to the top level of the chops in the pan, and pour over the chops. Broil until chops brown and the sauce thickens.

Pork with Cranberry-Wine Sauce: Serves 2 (Black Cherry jelly can replace the cranberry)
(4) ½ inch slices of roasted pork loin
1 Tbs. oil
1 small onion- diced or thinly sliced
½ cup whole berry cranberry sauce
¼ cup red wine
Fresh ground black pepper to taste – be generous
Sautee the onion in the oil until soft. Add the sauce, wine and pepper, stir to mix. Add the pork, cover and simmer on low for 5 min. until pork is heated through. Uncover for 3-5 min. more until sauce has thickened a bit. Serve at once.

Pork Paprika Over Pasta: Serves 2
Scant 4 oz. of pork cut in strips– I used the flap I cut from the roast, but leftover will do as well
1 Tbs. chopped parsley or
1Tbs.oil
1 medium onion thinly sliced
½ tsp. garlic powder
1 Tsp. paprika
Pinch cayenne pepper
2 Tbs. chopped parsley or 1 tsp. dried- divided
2 tsp. tomato paste
1Tbs.port or sherry
5oz. sour cream
4 oz. can sliced mushrooms or stems and pieces
½ lb. bow-tie pasta
1 tsp. butter
1 Tbs. poppy seeds
Sautee onion in the oil until soft about 5 min. Add the pork, seasonings and ½ the parsley to the pan and cook until meat is no longer pink. Add the wine and burn off alcohol about 30 sec. Reduce the heat to low, then add the sour cream, tomato paste and mushrooms. Stir only to heat through and do not allow to boil. Meanwhile cook pasta al dente. Drain and toss with the butter, poppy seeds and the rest of the parsley. Serve pasta topped with the pork mixture.

Thai Pork Kabobs: Serves 4
(8) 10 inch skewers-if wooden be sure to soak first
12 oz. trimmed, cubed pork
1/3 cup reduced sodium soy sauce
2 Tbs. EACH lime juice and water
½ tsp. hot chili oil*
2 cloves garlic-minced
1Tbs. minced fresh ginger
1 red Bell pepper in ½ inch chunks
1 onion in ½ inch chunks
2 cups hot cooked rice—preferably brown
Combine liquids and spices in a bowl-reserve ½ cup for dipping sauce. Cut pork lengthwise in half and crosswise into 4 inch slices, then into ½ inch strips. Marinate in liquid in bowl 2 hr. Alternately thread woven pork strips, onion and pepper on skewers, spray grill and cook, covered over medium coals or directly under broiler 6-8min.until pork is done. Serve on rice with dipping sauce.
*Alternatively microwave 1tsp.canola oil and 1 tsp. red pepper flakes 1 min.-let stand 5 min. to infuse

Pork Tagine: Serves 4
1 lb. pork cut in ¾ inch medallions
1 Tbs. flour
1 tsp. EACH ground cumin and paprika
¼ tsp. EACH red pepper and ground ginger
½ tsp. turmeric
1Tbs. olive oil
1 medium onion –chopped
3 cloves garlic-minced
2 ½ cups canned chicken broth – divided
1/3 cup raisins
1 cup quick cooking couscous
¼ cup EACH cilantro and slivered toasted almonds
Mix flour with spices in a bowl and toss pork-set aside. Sauté onion in oil over medium 5 min. add garlic and pork and cook until pork is no longer pink-about 5 min. stirring occasionally. Add ¾ cup broth and raisins and bring to a boil, reduce heat and simmer 7-9 min until pork is done, stirring occasionally. Meanwhile cook couscous in remaining broth according to directions. Spoon couscous onto plates, top with pork and garnish with cilantro and almonds.

UNDERSTANDING CARBS 2022

(Understanding Carbohydrates So They Don’t Go To Waist)

Ah, the beginning of a new year when people’s thoughts turn to losing the extra holiday pounds. However lately, the conversations are less about calories than carbohydrates. This makes sense because calories are rather abstract: a calorie is the amount of energy needed to raise the temperature of a glass of water 1 deg. Celsius at sea level, and discouraging because one needs to burn 3,500 calories to lose 1 pound of fat and calories are confusing. Moreover, calories don’t reflect differentiation between the values of various foods. 

Our current interest in carbohydrate proves we’re becoming more informed about healthy eating because carbs provide an overall view of the nutritional values of a food, even packaged products. It’s far easier to prevent gaining weight than losing it and that’s what understanding carbs-knowing how to USE them-can do. So let’s take a closer look at carbs.

There are four basic nutrients, vital to our survival, which are present in varying amounts in all foods. By controlling the amount of these nutrients we ingest through our food choices, we can insure a healthy diet—or not. The four nutrients are fats, which dissolve important vitamins and minerals so our bodies can absorb them, protein, which builds muscle, fiber, which is the gas that keeps our bodily engines moving smoothly, and carbohydrates, which give the body energy not only for the organs to perform, but for every movement from blinking to exercising. 

This is done by the digestive process converting carbohydrates into glucose, which is then released in the bloodstream. The body considers this so valuable, that it creates cells to store what we don’t use. We call layers of these cells ‘fat’. It’s therefore necessary to have an idea of how much energy we need to avoid consuming excess carbohydrates which, converted into glucose, has to be stored resulting in a weight gain.

All foods, with the exception of pure fats, oils and meats, contain carbohydrates. Sugar and items made of sugar, like candy, are called ‘simple’ carbohydrates. They convert and enter the bloodstream quickly giving us short spurts of energy or ‘sugar highs’ but the unused glucose from simple carbs converts to cells just as fast, mainly because these carbs contain little or no fiber.

‘Complex’ carbohydrates are foods with fiber content which slow down the digestive process allowing the glucose to enter the bloodstream gradually, giving us sustainable energy to get through the day. This is why fruits with lots of natural sugars are still considered complex carbs and healthier than candy. A medium banana has 105 calories and 27 grams of carbohydrates while 2 Tablespoons of sugar are 100 calories with 26 grams of carbs, but the banana has 3 grams of fiber while the sugar has none. Consequently, the sugar can be absorbed in a short time, whereas the banana will take several hours, allowing time for us to use more of the energy it provides.

There is often some confusion about complex carbs because In addition to fiber content, they contain various amounts of starch. In fact, some books refer to these carbs simply as ‘starch’. Starch is a molecular substance found in plants and animals which is mainly known as a thickening agent and that describes its job in the digestive process. It slows down the glucose conversion and absorption. Resultantly, foods high in starch are known for being ‘filling’. Overeating these foods causes weight gain because, like simple carbs, the body can’t burn the energy produced before it starts to convert the excess to fat cells for storage. Grains, root vegetables, legumes, meaty, non-fibrous fruits like bananas, and dates and dried fruits are known for being high in starch content.

Packaged foods cause confusion about carbs because processing ingredients can change the value of the result. Refining removes much of the fiber in an item by stripping the hulls or skins and grinding the meat into a fine powder, but it doesn’t remove the starch. As a result, the finished product is digested much like a simple carbohydrate and can be blamed for weight gain. This is why so many processed foods have bad reps, because they contain processed white flour, cornstarch, white rice and of course sugar.

I remember a woman in my gym gloating that she had devised the perfect diet and lost 5 lbs. by eating nothing white. When reminded of skim milk, egg whites and cauliflower, she simply shrugged that some things were always sacrificed. The woman was confusing foods containing processed ingredients like white bread and sauces, with whole foods. She didn’t understand that what we refer to as ‘starchy fattening’ foods are the processed ones. A plain baked potato is an excellent, filling snack, corn and beans are universally recognized as healthy foods, but process them to a powder and they lose value. This is what is meant by knowing how to USE carbs.

Now it’s time to talk about calories. The amount of energy we consume is calculated in units called calories, based on the body’s basil metabolic rate, or the essential amounts needed to perform the vital functions. Carbohydrates and protein both contain 4 calories per gram, so to figure out the calorie content of a food from carbs alone, simply multiply the grams of carbs by 4. If an item has 12 carbs, it has 48 calories from carbs. Fiber doesn’t contribute to calories, starch does.

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According to the 2010 Dietary Guidelines for Americans, between 45 and 65 percent of the calories in your daily diet should come from carbohydrates. So if you know your caloric requirement, you can roughly calculate your carbohydrate one by dividing by 2 and again by 4. Remember though, all carbs are not of equal use to your body. Stay with the complex ones, especially if your diet is medically advised or cosmetic.

To read a food label, grams of carbohydrates are listed in the left-hand column and the math is done for you based on a 2,000-calorie daily diet. The carbohydrate percent daily value is calculated at 300 grams. This is called the DV, and is based on a standard recommendation according to the Food and Drug Administration. You’ll have to adjust it to comply with your personal requirements.

I find keeping track of the smaller numbers of carbs easier than thousands of calories and I can focus on choosing the right ones, especially when watching my weight. Moreover, I’ve learned from experience, that supervising carbohydrates rather than calories is more important to some medical diets, for example, diabetes See post Jan. 10, 2019.

I’m listing a few recipes below that show how satisfying dinners can be created using less meat and healthy, fresh alternatives to balance the meal. Nutritional values quoted are for a single serving but recipes serve 4. For more recipes, see post of Jan.19,2017.

RECIPES

Basil Pork Wafers with Spinach-Fennel Fruit Salad: Serves 4(Photo on post for Jan, 26, 2017)
1 lb. thin pork cutlets or wafers
(1) 2.5 oz. bag spinach leaves
2 Grapefruit
3 oranges
1 medium fennel bulb
4 Tbs. Chopped toasted walnuts
2 Tbs. dried basil
2 tsp. garlic powder
½ Tbs. oil
1 Tbs. poppy seeds –optional
Slivers of cheddar cheese
1 cup brown rice cooked to 2 cups total

If using pork cutlets, pound them thin. Sprinkle ½ the basil and ½ the garlic in a pan to hold the meat without crowding, put the meat in the pan and sprinkle with the rest of the garlic and herbs. Cover the pan with foil and bake in a 250 deg. oven for an hour. This can be done ahead and kept in the refrigerator or frozen. Bring to room temperature and gently reheat before plating. Remove the meat from the pan. Stir the rice in the pan drippings smooth it out and broil until slightly dry
While meat cooks, remove fennel fronds and cut the bulb in quarters, then in thin slices. Halve the fruits and remove the meat to a plate, juice fruit. Place the juice in a bowl with the poppy seeds if using, then add fennel and microwave for 1 ½ min. Allow mixture to cool and remove fennel with a slotted spoon.
To plate: divide all the dinner elements in 4 parts. Fan pork slices on one side of each plate, and using a spatula, place about ½ cup of rice in 2 portions at right angles on the opposite side. Fill the center with spinach, topped with fennel slices, then fruit. Drizzle the dressing over and garnish with nuts and cheese. Reserved fennel fronds make an elegant topping.
Cal. 500, Carb.40 gr, Protein 37 gr. Fiber 14 gr., Fat17 gr

Pepper-Olive Chicken Bundles: Serves 4
4 chicken thighs-bone removed, skin left on-pounded thin
6 pitted green olives- roughly chopped
6 pitted ripe olives-roughly chopped OR (1) 2.5 oz. can sliced
4 fire roasted red peppers—jarred is O.K.
1 jarred pepperoncini in fine dice OR dash of cayenne pepper
1 tsp. dried basil OR 16 fresh leaves
1 cloves garlic minced OR equivalent amount jarred or garlic powder (NOT garlic salt)
1 ½ cups chicken broth, white wine or water ( broth recommended)
STEP 1) Flatten the chicken thighs, meat side up, between pieces of plastic until uniform thickness.
STEP 2) Cover each thigh with a red pepper, opened to lay flat
STEP 3) Combine the olives, garlic, pepperoncini and basil, and spoon equally over red peppers
STEP 4) If thighs are large enough roll them over the stuffing and secure them with toothpicks or
skewers, if not simply fold them over and secure them to close.
STEP 5) Lightly spray a non-stick pan with cooking oil. Add chicken and cook until brown on all
sides. Use a spatula to prevent sticking.
STEP 6) Add liquid to skillet and deglaze. Cover and simmer 10 to 15 min. or until meat is done.
Serve with pan juices.

**** If serving later; Simmer only 8 to 10 min. Cool to room temperature, remove to a roasting
pan, cover with foil and refrigerate. Bring to room temperature and pre-heat oven to 350 deg.
Cook covered 10 min. uncover, baste and cook 5 min. Serve as above.

Optional Fillings 1) Use green onions and ½ cup softened diced onions (2 min. with ¼ tsp. oil in a
microwave will soften them)
2) Use just black olives with 1/3 cup drained capers.
Cal. 228, Carb. 5 gr. Protein 24 gr. Fiber .8 gr. Fat 53.4 gr

Italian Braciuolini: Serves 4
8 slices beef braciuolini or sandwich steaks – @ 1 lb. = Thin slices of lean beef
4 plum tomatoes – skinned, seeded, julienne
2 large ribs celery in thin diagonal slices
1 green bell pepper julienne
1 large onion thinly sliced lengthwise
2 tsp. dried basil
2 tsp. dried oregano
2 tsp. garlic powder
½ tsp. lemon pepper
4 oz. fresh sliced mushrooms
1 can Madrilène (usually sold to be jellied—a form of consume) or 1 ½ cups beef broth +1/4 cup sherry
2 Tbs. butter – divided
½ cup white wine
2 tsp. Worcestershire sauce
1 tsp. mustard
Lay the slices of meat on a board, and divide the vegetables except mushrooms, equally between them, placing them in a pile parallel the long side of the braciole or steaks. Sprinkle the herbs and seasonings evenly over all. Fold the shorter sides over the filling, and roll the longer sides around it. Secure the seams with toothpicks. Preheat broiler. Melt 1 Tbs. butter in the ovenproof pan, carefully roll the topside of each braciuolini in the butter, rest it seam side down in the pan. This will be a close fit toward the end, so temporarily move one out to make room for another, if need be, but make sure all have a coating of butter. Broil until nicely brown, @ 3-5 min. Reduce the oven to 350 degrees, add madrilène, cover and bake for 30 min. When meat is almost done, melt the other 1 Tbs. butter in the skillet, and brown mushrooms, deglaze pan with wine, stir in Worcestershire sauce and mustard until well incorporated. Remove pan from oven, plate braciuolini, stir skillet contents into pan drippings and mix well. Pour over meat.
Nutritional value not calculated

LEFTOVERS LOVE TO PARTY

There’s no time like the winter holidays to have that: “It’s been ages! We have to get together and catch up….” statement become an instant reality. The next thing you know you have impromptu guests for the next evening. What to serve? You have a fridge full of leftovers from the holiday dinner and hate the thought of more shopping. Not to worry! Chances are a lot of those leftover will come to your rescue. Here are some suggestions for using them with links to more posts discussing this. Or maybe this will give you the boost to take off with some solutions of your own.

APPETIZERS-For more ideas see Dec.23, 2016    Dec 26, 2019  Dec. 27, 2018

If you served cheeses over the holidays and have ends left, trim them and present as a small assortment. For odd leftover pieces of cheese think spreads. Here are recipes for using up two of the most popular cheeses. Otherwise, it’s always a good idea to have a package of cream cheese on hand because it’s the answer to prayer for a quick-fix appetizer. Read on….

CHEDDAR CHEESE: I got this recipe years ago, and since learned that the basis adapts to all sorts off variations. So have some fun experimenting. The leftovers are great on sandwiches too.

Number I The original

(1) 8oz.bar of sharp cheese-any brand, even the supermarket’s own-yellow or white

1/3 cup of mayonnaise

1/3 cup coarsely chopped pistachio nuts

1 tsp. grated lemon rind

1 Tbs white wine- or dry sherry

Blend all the ingredients but the nuts in a food processor until smooth. Add more mayonnaise or wine if it seems too dry. . Add the nuts and pulse only to combine. Put into a container, seal and. chill.

Number II—This can also be served at a dessert party with spicy cookies or crackers.

To the cheese and mayonnaise add;

¼ cup toasted walnut pieces

¼ cup dried cranberries

1 Tbs. Port

Proceed as above.

Number III

To the cheese and mayonnaise add:

2 Tbs. caraway seeds

2 Tbs. of bourbon or rye whiskey

Proceed as above.

BLUE CHEESE SPREAD:

4oz blue cheese- Even packaged crumbles will do

8oz. cream cheese softened

1 tsp. Worcestershire Sauce

1 Tbs. vodka

Blend until totally smooth and creamy. Pour into crock, cover and chill. Leftovers, with a bit of oil and milk make a great salad dressing!

SUN DRIED TOMATO PATE

½ cup sundries tomatoes in oil

8oz. cream cheese softened

¼ cup=1/2 stick butter

½ cup Parmesan cheese

1 clove garlic

¼ tsp. each dried oregano and basil

½ tsp. rosemary

Combine all ingredients in a processor. Pulse until smooth, pausing often .to scrape the sides. Chill at least 4 hrs. before serving; can be served with toasted slices of Italian bread. Leftovers make good sandwiches.

CREAM CHEESE WITH TAPENADE

A variety of Tapenades are sold in supermarkets in small jars, but I usually have the ingredients on hand and make my own. Capers are the base, but ripe olives are the main ingredient, then diced onion and garlic are givens. There should be anchovy, but I sometimes substitute green olives and use either sun dried tomatoes or canned and occasionally add canned mushrooms. I don’t really measure, but a rule of thumb is 1Tbs of everything else chopped to I cup whole ripe olives. Coarsely chop them all together, add enough oil to just cover and let the tapenade rest in the refrigerator for a few days.

To serve, place the cream cheese on a platter and pour about ½ cup tapenade diagonally over the top. Surround with slices of toasted French or Italian bread.

ENTREES

BEEF: Remember in using cooked beef that it is already done to the desired degree. The more well done it is the tougher it becomes, until the only way to tenderize it again is to stew it. (See the beef hand chart)The solution is to have the meat at room temperature and add it at tor he last minute to just warm through, even with stews. These are in my cookbook Dinners With Joy, dinnerswithjoy.com

but modified for leftovers, and all are easily divisible to accommodate portions.

BEEF CASSEROLE: Serves 4

2lbs or 2 cups beef sliced and cut in 1 inch pieces

8oz fresh sliced mushrooms or (2) 4oz. Cans

2 medium onions in 8ths

2Tbs. dried parsley

2 cloves garlic sliced   = 2tsp. bottled=1/2tsp. powdered (not salt)

2 tsp. each dried oregano, thyme and rosemary

Salt and pepper to taste

¾ cup tomato paste

1 cup red wine-divided—1/4 cup reserved

1 Tbs. cornstarch

3 Tbs. cooking oil—I sue Canola

1 tsp. Kitchen Bouquet if necessary.

In a large skillet or sauce pan, over medium heat sauté the onions, mushrooms, garlic and herbs for 3mins. Add the tomato paste and ¾ cup of wine. Cover and cook 5mins.Add the cornstarch dissolved in the ¼ cup wine and stir until gravy thickens, about 3 min. Add Kitchen Bouquet for color if needed. Remove from heat and fold in beef. Pour into a greased casserole and top with mashed potatoes as made below.

1 box instant mashed potatoes— 3 cups

½ milk and ½ water for the liquid

1 egg

1envelope beef bouillon granules

2 Tbs. butter

½ cup grated Parmesan Cheese

Paprika

Make potatoes according to directions. When fluffy add the egg, butter and bullion. Spoon over the top of the casserole, sprinkle with cheese, then paprika. (Leftover potatoes can be used. Beat in the egg, melted butter, bullion and enough milk to make them creamy) Bake in a preheated 375degrees oven for 20min until browned. Casserole can be frozen before potatoes are added.

BEEF IN WINE SAUCE: Serves 4

8 slices of cooked beef

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1 Tbs. butter

1Tbs oil

1 medium onion halved and sliced thin

2 cloves minced garlic or 2 tsp. Bottled or ½ tsp. Powdered

1 envelope beef bouillon granules

1 cup water

1 Tbs. cornstarch

¾ cup red wine

2 Tbs. brandy

Salt and pepper to taste

1 tsp. tomato paste and Kitchen Bouquet as needed

4oz. Sliced mushrooms or (1) 4oz. can

Melt butter in a skillet over medium heat and sauté onions and mushrooms 3 min. Add oil for 1 min more. Add all other ingredients and stir until sauce thickens. Add kitchen Bouquet if sauce isn’t a rich brown. Plate meat, cover with sauce to warm.

TURKEY

STUFFING SOUP: 6 servings

4 Tbs. Butter or canola oil—or a combination

1 large onion chopped

1 carrot sliced

1 stalk celery sliced

2 tomatoes diced or (1) 14oz can diced tomatoes with juice

1 Tbs dried parsley-or equal amount fresh

3 to 4 cups diced poultry or pork

48oz stock=3 cans broth+ 6oz water (gravy may be mixed in to this amount)

2 cups leftover stuffing

1 ½ cups cooked shaped pasta-bows, shells, penne

1 to 1 ½ cups leftover vegetables—peas, beans, corn, sprouts, spinach (optional)

Melt butter in a stock pot over low heat and sauté onion, carrot and celery until tender. Stir in tomatoes, meat and parsley. Add stock and stuffing. Bring to a boil, reduce heat and simmer, partially covered, 1hr. Add any leftover vegetables and warm through. Place pasta in a deep bowl and ladle soup over.

Have a Happy Holiday everyone and use those leftovers to save money!

For more leftover ideas c

CHICKEN (or TURKEY) a la King Pierre—Serves 4   Nov.22, 2018
This recipe is based on the dish served in the Café Pierre in the Hotel Pierre in New York City and is as suitable for entertaining as for a simple dinner at home.
4 portions larger size pieces frozen turkey meat thawed = 2 packs
(2) 4oz. cans button mushrooms
(1/2) 8 oz. can pitted ripe olives sliced lengthwise in half
2 jarred roasted red peppers
1 envelope chicken bouillon granules
(1) 10 oz. can chicken or turkey broth—can use your home made here–+ water to equal  1 ½ cups
1 tsp. curry powder- or to taste
1 cup milk – divided
½ cup light cream
3 Tbs. cornstarch
1 pkg. frozen patty shells

Cook patty shells according to directions and have ready “caps” or tops on the side.
Combine broth, water, bouillon, curry, olives, mushrooms and ½ cup milk in a pot large enough to hold all the ingredients. Dissolve the cornstarch in the other ½ cup of milk, add to the pot and, stirring constantly, and cook over medium-high heat until sauce thickens-about 3 mins. Lower heat, add meat, peppers and cream and continue stirring gently until heated through and sauce is smooth and thick. Serve hot in patty shells garnished with the “caps”.

HOT CHICKEN (OR TURKEY) SALAD:  Serves 6   Nov. 21, 2019
3 cups cubed cooked meat

1 ½ cups thinly sliced celery

1 small to medium onion diced

(1) 4oz. can stems and pieces mushrooms

¼ cup toasted almond slivers

2 Tbs. lemon juice

1 cup Hellman’s mayonnaise

Salt to taste

2 Tbs. sharp cheese

3 Tbs. butter- melted

½ cup toasted croutons – I like rye bread

Mix first 8 ingredients and put in a greased casserole. Toss croutons with butter and top. Sprinkle with cheese and bake in a preheated 450 degree oven until brown–@ 30 mins.

NOTE: Doubled or tripled, this is an excellent party dish, but it also freezes well, before the toppings are added. So, save time and make extra to have ahead. It’s a five star with my family!

LINKS for many more turkey or chicken recipes

Dec. 21, 2011        Nov. 15, 2012     Nov. 19, 2012           Nov.29, 2012         Dec. 2, 2013         Nov. 20, 2014   Nov.27, 2014      Nov. 18, 2015        Nov. 3, 2016    Nov.24, 2016       Nov.23, 2017        Nov. 22, 2018    Nov.21, 2019       

HAM
Tortellini alla Panne —Serves 4
8oz tortellini—OR penne, rigatoni or any durable pasta with a compact shape.
1 cup ham in large dice
1 cup frozen peas
1 envelope chicken bouillon
1 Tbs. oil
2/3 cup of skim milk*
1 Tbs. half & half – optional*

Cook the pasta as per directions for al dente. Drain reserving about ½ cup water. In a saucepan, warm the ham in the oil over medium heat for about 1min. Add the bouillon and the peas. Turn the heat to high and add the pasta, about 2 Tbs. of the water and the milk. Cook at boiling, stirring constantly, frequently lifting the pot to avoid sticking, until the liquid is reduced to a thick coating of sauce. If using, add the half &half toward the end. Serve at once, topped with grated Parmesan and freshly ground pepper.

**Note: Only skim milk, half &half and heavy cream can stand being boiled without curdling and ruining the recipe.

Glamorous Ham Casserole – Serves 4- 

2 cups cooked rice – not minute
2 cups cooked ham in ½ inch dice
2 eggs – beaten
2 plum or small tomatoes in large dice
1/3 cup green bell pepper diced
¼ cup onion diced
1 ½ tsp. Dijon or Spicy Brown mustard
1 ½ tsp. Worcestershire Sauce
½ cup cream sherry
½ cup light cream
½ cup bread crumbs
2Tbs melted butter
Paprika and parsley to garnish.

Combine all the ingredients except the last three in a lightly greased 2 quart casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over the top. Garnish with the paprika and parsley.

Bake at 350 degrees for 45 mins. or until nicely browned and bubbly.

Next: Special Dinners for Two –or More

DESSERT

The quickest dessert is to simply present an assortment of leftover cake slices fanned on a platter, perhaps with cookies in the center. If your holiday cake was square, or you have a box of brownie mix handy, serve it in squares with a dollop of whipped cream, or topping, garnished with fruit or colored sugar—very festive.

MERINGUES: Serves 4-6 -Recipe is easily doubled or more. These can be presented as cookies, or served with a scoop of any flavor ice cream and/or a sauce or chopped canned, frozen or fresh fruit to create a more formal effect.

2 egg whites

½ cup sugar

2 drops cider vinegar

@1/2 tsp. flavoring of choice

Beat egg whites until stiff. Add vinegar, beat to incorporate. Gradually add sugar and beat until glossy. Add flavoring. Vanilla, peppermint, almond etc. Drop by teaspoon full on a wax paper lined cookie sheet. Bake in a preheated 250 degree oven for 1 hour. Remove and gently loosen from paper. Allow to cool and store in an airtight container.

A simple plate of cookies is always an acceptable dessert over the holidays.  If you have leftover cakes, present them in slices fanned on a plate, or cut into squares with a sprinkle of decorating sugar. Toward the end of the holidays, light desserts are more favored.

If you want to have something on hand, this recipe is your answer
Easy Berry Cream Cake: Serves 4-6
1 Pound cake – purchased or made from a mix*
1 can whole berry sauce – 2 cans for a larger cake
1 pint whipping cream or 1 container of whipped topping—2 for a larger cake
Cut the cake into 3 layers using toothpicks, a ruler and a knife OR 2 layers for a small pound cake. Spread ½ topping on cut side of a layer, then cover with sauce, add another or top layer and repeat, spooning sauce in a decorative line down the center of the top. Refrigerate until serving.
Variation: For a large or round regular vanilla cake. Add to ingredients
1 box Vanilla Pudding mix
Combine the pudding mix and berries with juice, reserving 2 Tbs. berries, in a saucepan and bring just to a boil. Remove from heat and chill. Whip the cream and fold all but 1/3 cup into the chilled berry mixture. Spread on the two or three cake layers. Garnish the top with the reserved cream then the reserved berries.
*1 lb. boxed pound cakes are available on the shelves of many stores bakery departments including The Dollar Store.