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Dec 2

NUTS-THE GIFT SOLUTION

NUTS-THE GIFT SOLUTION

 All the demands of the winter holidays make it difficult to find time to choose pleasing presents for those on your personal list. It’s downright stressful to cope with the extra gifts the ‘season of giving’ involves, gifts for business associates, social contacts, to say “greetings” to old friends and ‘Thank You”  for regular assistance. These gifts must be impersonal, yet convey your thoughtfulness, be acceptable, usually to the recipient’s family as well, and their cost indiscernible, ranging from casual to pricy, depending on your presentations. That’s a tall order.

Don’t worry! There’s an inexpensive food which, with minimal skill, effort, time and expense transforms into a product surpassing in taste, freshness and appeal its expensive, gourmet commercial counterparts. Furthermore, depending on the packaging, this item can be elegant enough to impress a client or employer, charming enough to amply say Thank You, and personalized enough to please that special someone. It’s nuts!

Specifically, it’s the nuts featured in boutique gifts, almonds, cashews, pecans, walnuts, pistachios, filberts (or hazelnuts) and macadamias. I’m excluding ‘ground’ nuts because peanuts and Brazil nuts are major allergens. Personally, I’m too sensitive to Brazils to sample a standard party mix, eat commercially baked cookies which might contain their oil or any fruit cake or bread but my own. (Although allergies to the other seven nuts are rare, you can play safe and inquire about the recipient before gifting.)

For this ‘magic’ transformation to work, the nuts have to be raw, shelled, but otherwise unprocessed. Raw nuts are available in most full supermarkets, some specialty food stores and even chain pharmacies but the most dependable way to always find them in quantity and quality is Amazon. They are sold in one pound units, costing, roughly, from $7.00 to $15.00, depending on the type of nut. The same unit, simply roasted and salted, purchased as a gourmet gift can cost from $35.00 to $55.00 +.

Buying the nuts raw and roasting them yourself is the key to the ‘fresh’ attractive appearance and greatly improved taste. Most commercially prepared nuts are seasoned, and preserved, by soaking them in a brine rather than hand salting them. As a result they often appear to have a gray filmy coating rather than a shiny golden color high-lighted by glistening grains of salt which distinguishes the high-end gourmet products.(See ‘Pistachios’ below for more on brining.)

Packaging is also a huge influence on achieving the desired effect. Gourmet products are usually sold in boxes or tins, both of which are easily found in great variety from dollar stores on up the price range. Of course, a special gift might need a more pricy presentation and these particular contents are elegant enough to do justice to any container.

The point is, that with little outlay, learning to process nuts, opens a wide window of gifting possibilities which goes a long way in solving any problems on your holiday list. Actually, I’ve found this useful for other occasions during the year, especially hosting and anniversaries. The best thing is that you can tailor each gift in perceived value to its recipient, without worrisome searching for ‘just the right thing.’

When buying, look for whole, raw, shelled nuts. The shelling is tedious and, if not expertly done, can result in a lot of breakage and consequently loss of money and time. Pistachios are the exception. Their shells pop open on the trees when they ripen, giving options in preparation and presentation explained below.

Macadamias also need a bit of special roasting. Not only do they contain the highest percentage of fat, but they’re air dried before being sold commercially, hence they tend to burn quickly.

Filberts (hazelnuts) and almonds must be skinned . With filberts, it’s done by placing the warm nuts in a dish towel, allowing them to sit for 5-10 min. then rubbing them vigorously in the towel. The skins peel right off. They can then be salted or, if for appearance they should be more golden, return them to the oven for 2-3 min. and then salt them.

Almonds need to be blanched or boiled. Cover them with about 2 inches of water to spare in a pot and bring to boiling for about 3 min. turn off the heat and leave for 3 min. more. Drain the nuts, cool under cold water enough to handle, squeeze and the nut will slide out of the skin, ready for roasting. Allow about 30 min. for this process per pound of nuts.

Pistachios are roasted both in shell and out and can be bought raw both ways.  The actual roasting is the same, so the choice is optional, usually determined by the intended presentation. Generally, in shell they are served solo* and shelled, in a mix. There is, however, a difference in preparation. Out-of-shell they’re salted after roasting like other nuts but in shell they’re soaked in a brine before roasting so the seasoning is on the nut, not the shell. 

To brine: soak the nuts per pound, in 1 cup water, 2 tsp. salt, 1 tsp. citrus juice for 24 hr. Air dry for 24 hr. before roasting according to chart below.
*The dyed pistachios, once imported from Iran, are again available. The bright red shells cupping the green nuts are very decorative and especially festive at this season.

The actual roasting process is straightforward but requires attention because it can be tricky toward the end.  You will need a sheet pan with sides, also called a jelly roll pan, large enough to hold a pound of nuts.(at least 11’x15’) If it isn’t non-stick, cover the bottom with foil. Add 1 tsp. butter* and melt it while the oven is preheating to the desired temperature, according to the chart below. Gently roll the nuts in the butter with a wooden spoon, arranging them in one layer. Repeat this action frequently while the nuts are baking so they brown evenly on both sides. They won’t change color at first, but once they begin to brown, they burn fast. It’s imperative to stay alert and remove the nuts from the oven the instant they reach desired doneness.

*The addition of a bit of fat acts like sun-tan oil. It insures that the browning is even from the start and provides a bit of protection until the nuts’ oil begins to come out. Some instructions call for vegetable or canola oil, but I prefer butter because it browns better and adds a bit of flavor. 

Once roasted, turn the nuts out on a flat surface covered in paper towels, to absorb any excess oil, and sprinkle them liberally with salt, gently turning them to insure the salt reaches both sides. Allow them to cool totally, which will crisp them. Then be sure to store them in air-tight containers.

Raw nuts last for months in their original, commercial packaging, and I found that once opened, refrigeration maintains that shelf life. Roasted and salted, in air-tight containers, stored in a cool, dark, dry place they will keep 4-6 weeks. Moisture ruins the crispness, so don’t refrigerate the roasted ones and be aware, depending on the storage conditions, nuts go rancid quickly. So check them often.

Nuts must be roasted separately according to time and temperature for each type and it’s preferable to store them separately too. They tend to meld tastes and the difference in shapes rubs the salt off. Therefore, to maintain freshness and appearance, it’s best not to combine nuts into a mix until a few days before gifting or serving .

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It sounds like a tedious amount of caution, but it’s not. The different batches of nuts are stored as finished and the mixes can be compiled to suit the recipient or guest. Also, this way, one type can be offered alone or used for another purpose.

So if you want an elegant, personalized, tasteful and tasty gift, especially for those on your list who are hard to shop for, or are searching for a gift that is always appropriate, or perhaps need one that is impressive without costing a fortune, here’s the solution to your problem. What’s more, if you have a source, or use Amazon, you can buy it, make it and have it ready to present or serve in 3 days. In addition, it’s been my experience you can gain yourself a bit of ‘star status’ because these are well received and become frequent requests.

RECIPES

Roasted, Salted Nuts:

Follow the directions given above, using the times and temperatures listed on the chart below for each type of nut.
Hazelnuts—250-275deg.—20 min.
Macadamias –225-250 deg.—10-15min.
Pecans 325 deg. -15min
Pistachios 350 deg. 8min.
Walnuts 350deg. -15min.
Cashews 350deg. -15min.
Almonds 350 deg. 20 min.

Mixed Pesto Nuts:

Yield 4 cups
1 ½ cups pecan halves
1 ½ cups blanched almonds
1 cup walnut halves
3 Tbs. oil
2 Tbs. shelled pistachios or pine nuts
2 cloves minced garlic
2/3 cup chopped fresh basil
½ cup Parmesan cheese
½ tsp. salt
Make pesto by processing last 5 ingredients until well blended, slowly add oil until smooth. Preheat oven to 350 deg. and spread nuts out in a 15X 10 x ½ inch pan. Spread pesto over the nuts and bake13-15 min. stirring every 5 min., until toasted. Cool completely on paper towels and package as above.
NOTE: I see no reason why commercially made pesto can’t be used for this recipe.

Candied Nuts:

For 2 ½ cups whole nuts or unbroken halves of walnuts or pecans.
Sugared Pecans or Walnuts:

2 cups shelled pecan or walnut halves
1 cup light brown sugar
1/3 cup melted butter
1 tsp. cinnamon
Preheat oven to 325 deg. Stir all ingredients together and spread on a lightly greased cookie sheet. Bake for 15-20 min. stirring often. Cool on sheet and break apart with a fork. Package as directed above.

Coffee Candied Nuts

½ cup very strong coffee
1 ½ cups sugar
1 Tbs. corn syrup
Cook above ingredients to soft-ball stage = 240 deg. F. Remove from heat, add nuts and gently stir until creamy. Spread on a greased cookie sheet and separate with a fork . Cool and package as directed above.

Orange Candied Nuts:

Substitute ¼ cup orange juice for coffee in the above recipe and add ¼ tsp. cinnamon. Proceed as above.

Glaceed Nuts:

Can coat 1 lb. or more of nuts, but excess coating can’t be saved for re-use.

2 cups sugar
1 cup boiling water
1/8 tsp. Cream of Tartar
Heat ingredients in the top pan of a double-boiler on low, stirring until sugar dissolves. Then allow to boil unstirred until syrup reached hard-boil stage= 300 deg. F. Place pan over one of warm water to prevent hardening and quickly dip nuts. Remove them with a fork or slotted spoon to dry on waxed paper. Allow to dry and harden before moving for packaging.

Nov 25

Turkey Talk A to Z

ALL ABOUT TURKEY

This is a reprint of my post for November 28, 2018. It’s so comprehensive on all aspects of dealing with a turkey, buying, prepping, stuffing, cooking, carving, stripping, storing the meat, and repurposing leftovers, complete with links for more information and/or recipes, that I decided further editing wasn’t necessary.

I’ve written lots of postings on turkey over the years; how to buy, prep, stuff, cook, carve, strip the carcass, preserve  the meat and use left-overs-enough recipes for left-overs to fill a book. So this year, I decided rather repeat the information or add more recipes, I would give you ‘Cliff Notes’ on The Turkey Experience. I’m summarizing the steps of the process, from market to table and giving you links to their specific posts. 

This way you can easily locate answers to any questions you have, get help or find suggestions you need and go directly to the specific posting(s). After all, anyone responsible for holiday meals has no time to waste searching for things. 

First of all, I want to state my approach to roasts is bigger is better because they s-t-r-e-a-c-h. I love leftovers, they make wonderful impromptu meals and it’s relaxing to know you have the basis of dinner on hand. A larger roast can give you that with only a bit more cooking time and no extra effort. Turkey is the perfect example; the cooked meat freezes well and given the seasonal prices now, getting a larger one is an economy. So before you cut back on size of the entrees for holiday dinners this difficult year, consider these facts

To start at the beginning, picking a bird is important, but more so are the storing, thawing (if frozen), prep, for me this includes brining, and cooking. Briefly, always choose the plumpest bird, follow the handling directions and cook as instructed for times and temperatures, especially noting the differences between stuffed and unstuffed birds. I explain each of these steps in detail in my post for Nov. 15, 2012.

To simplify things, here is a roasting chart from famous food writer and teacher David Joachim’s book, 5,000 Food Tips and Tricks. The cooking times are a bit longer than other charts and I truly believe safer. The oven temperature is 325 deg. and the temperatures required for doneness are 180 deg. for the breast and 165 deg. for the stuffing.

—————————————————————————————————————————————–                                

Weight           Fridge defrosting               Cold water defrost        Roasting unstuffed             Roasting stuffed
_____________________________________________ _______________________________________

5-7lb.                 16-22 hr.                              3-5 hr.                        1 ½ -2 hr.                               2-2 ½ hr.
7-9 lb.                18-24 hr.                              4-6 hr.                        2-2 ½ hr.                                2 ½ -3 hr.
9-11 lb.              24-36 hr.                              8-10 hr.                     3-3 ½ hr.                                 4-4 ½ hr.
12-15 lb.            36-48 hr.                              10-14 hr.                   3 ½ -4 hr.                                4 ½ -5 hr.
16-20 lb.             48-64 hr.                             16-20 hr.                   4-6 hr.                                     5 ½ -7 hr.  
_____________________________________________________________________________________

Stuffings, both for cooking in bird and separately, are discussed in my posts for Nov.19, 2012  Nov. 3, 2016 and more recently updated last week, Nov. 19, 2020. The first post gives the fundamentals of stuffing making and the basic recipe for bread stuffing which can be modified in so many ways. The more recent post explores 10 different stuffing recipes, among them Wild Rice, Squash, Mushroom and Cranberry, with an eye to trying something new this year to brighten the holidays. The most important things to remember in dealing with stuffing is that always stuff the bird just before placing in the oven and all stuffing, regardless of ingredients, must register 165 deg. to be considered cooked through and ready to be served. Finally, be sure to remove stuffing as soon as the dinner is over and store separately. For freezing tips, see the storing section below.

Gravy is another important accompaniment to a roast, especially turkey. It’s important to remember that gravy is an accessory not a star, but it’s a make or breaker. Unless it complements the entrée, is compatible with the other dishes and has a pleasing texture, it can ruin the meal. The first two requirements aren’t much concern, especially if the gravy base is the juice rendered by the meat. The last can be more difficult. For example a little fat from the roast can give it a silky texture, just as a pat of butter smooths a sauce, but too much can cause it to break, or separate, making it appear, and taste, greasy. Also, improper introduction or cooking of the thickening agent can make gravy lumpy and unappetizing.

Both problems can be easily solved. A large amount of excess fat can be removed by slightly chilling the rendered juice and spooning it off, a light film by gently drifting strips of paper towel across the top of the reserved juice, 4-5 strips usually suffice. To avoid lumpy gravy, dissolve the thickener in cold liquid before adding it to the saucepan and whish constantly until desired density is reached.

I discuss these problems, specifically different ways of thickening and how to avoid errors, in my post of Nov. 20,2014 and in depth generally for both sauces and gravies, with many recipes and variations in my book Savvy Sauces and Gravies available at dinnerwithjoy.com/booksproducts/ and Amazon. It’s also part of my book Food Facts for Millennials available at the above sites and summarized in my post of June 7, 2018.

Carving a turkey is not difficult. There are 2 main methods, one traditional and the other more recent, either way the first move is to remove the wing and leg, with thigh, by slicing through the joints, on one side to give clear access to the breast. Then either slice the meat off the breast parallel the breast bone, in clean strokes or make one slice through the lobe along the breastbone and another along the bottom perpendicular to the backbone, removing the entire lobe, which can then be sliced crosswise. The thigh meat can be sliced separately. Repeat on the other side. 

I do this in the roasting pan, but you may need to move the bird to a board for the second method of carving. For this it’s easier to mound at least the first serving of stuffing on the serving platter before you start to carve.

Stripping the carcass sounds more labor intensive than it is. (See post for Nov. 28, 2019) Set out a plate, size dependent on the amount of meat left on the carcass, and cut, or pull the meat off the bones, putting it on the plate. Toss the bones pieces of cartledge, joints, and any pieces of skin in a large pot as you go. When finished stripping, cover the pot contents with water, bring to a boil, reduce heat and simmer about 2 hours. This will make soup or stew base. When it is finished, strain and store in plastic containers with lids and freeze. Do not skim it. The fat will form a hard layer on top which keeps the broth fresh and can easily be scraped off before thawing for use.

Tip for freezing stuffing. Store stuffing in plastic containers with lids and cover with a few tablespoons of the broth. This prevents the stuffing from drying out and locks in flavor and texture.

To freeze the meat, I divide it into piles, small, for soups and chilies, medium, for stews and casseroles, and large, for pan sautés or sauced dishes.  I use plastic wrap to seal it into size-labeled 2-portion packages, and freeze the packages in bags. Depending on the turkey and the number of guests I served, I usually count on having the basis for 10-15, 2-serving meals on tap. It’s a real stress saver in the weeks ahead and a great reward for having cooked a big bird.

I do love leftovers and I’ve written many posts focused on turkey recipes over the years, each discussing a different aspect of transforming leftovers into delicious, fresh appearing meals. There’s no excuse for re-runs or boredom, or reason not to enjoy the leftovers for months. As I said turkey freezes very well. 

Below, I list a few of my recipes using the different sizes of meat, from small to large, to show the wide variation of uses, with links to their posts which you can click to access the entire article, the information and recipes. There are many more of them, Lasagna, Stuffed Portabellas, Pizzas, Turkey with Mushrooms in Creamy Wine Sauce, Cranberry Salad with Nuts and Feta, Ravioli with Lime-Balsamic Vinaigrette.

I’m also including a listing of links to all my turkey leftover articles, so you can check out each discussion, because they are all different. If you want more holiday meal ideas simply go to the Archive-Select Month drop down menu selector in the right margin of any blog page on this site, and choose the appropriate month. We cover all holidays…

RECIPES

SMALL PIECES
STUFFING SOUP: 6 servings   Dec.21.2011
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 turkey leftovers
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)

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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.

Enchiladas: Serves 4   Nov.23,2017
(8) 8 inch flour or corn tortillas
8 oz. Ricotta cheese
(1) 4 oz. can green chilies
½ lb. or 1 cup turkey leftovers
6 scallions chopped
½ cup chopped green bell pepper
1 ½ cups shredded Monterey Jack Cheese
½ tsp . red pepper
Cooking spray
½ cup chopped fresh cilantro
(1) 20 oz. jar of salsa
If using raw, ground meat, spray a skillet with the cooking spray and sauté the meat over medium heat until no longer pink. If using leftovers, cut them in thin strips about 2 inches x1 inch. In a bowl, stir to combine, Ricotta, scallions, ¾ of the green chilies (Add the rest to the salsa), the green pepper, the red pepper, ½ cup of the Monterey Jack cheese and the meat. Spread half the salsa in the bottom of a 12 x 8 inch ovenproof pan. If using corn tortillas, wrap them in plastic wrap and microwave for 1 min., or until pliable. This step is not necessary with flour ones. Dip the tortillas in the salsa in the pan to soften them to the point that they can be rolled. Spoon the filling down the center of the tortillas in equal amounts, about 3 Tbs. per tortilla and roll it up. Place the rolled tortillas, seam side down, on the salsa in the pan. Pour the rest of the salsa over them, and top with the rest of the Monterey Jack cheese and half the cilantro. Cover and bake in a preheated 350 degree oven 20 min. Uncover and bake 10 min more. Serve from the pan, and pass the rest of the fresh cilantro to garnish.

Italian Chicken Bundles: Serves 5—Freezes*This recipe is adapted from The U.S. Personal Chef Ass. Collection   Nov. 23, 1017
1 ½ cups chopped leftover turkey
1 medium-large onion in fine dice
(1) 10 oz. box frozen chopped spinach, thawed and drained
1 Tbs. oil
¼ tsp. garlic powder
2/3 cup grated Parmesan
8 oz. Ricotta
¼ tsp. EACH dried oregano and nutmeg
Salt and pepper
2 Tbs. butter-melted
10 egg roll wrappers
(1) 16 oz. jar pasta sauce—Red or White flavors acceptable
Microwave onion in oil on high for 2 min. stir in garlic powder. Combine all the ingredients, except wrappers, sauce and butter in a bowl add salt and pepper. Brush some butter into 10 of the 12 cups in a muffin pan or in 2 pans. Place a wrapper in each buttered cup and divide the filling among them. Fold over tops and brush with muffin pan or in 2 pans. Place a wrapper in each buttered cup and divide the filling among them. Fold over tops and brush with remaining butter. Bake in a preheated 350 deg. oven for 20-25 min. until tops are golden. Serve at once, drizzled with the pasta sauce and garnished with the remaining Parmesan.
* To Freeze: Cool bundles and wrap separately in foil; store in a zip lock bag. To Reheat: Unwrap put on a plate and microwave on high 2-4 min. Drizzle with sauce and microwave 1 min. more, Garnish with Parmesan to serve

MEDIUM PIECES

SALADS

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!

Turkey, Pear and Pasta Salad: Serves 6-This recipe builds on the classic pears, blue cheese and walnuts salad combination.  Nov. 23, 2017
1 lb. fusilli or penne
1 ¼ cup cooked turkey
2 pears-cored and sliced in size to equal the meat pieces
4 scallions – sliced
3 Tbs. chopped toasted walnuts
3 ½ oz. blue cheese*
3 Tbs. sour cream*
3 Tbs. ice water*
Cook the pasta al dente drain and rinse in cold water, drain again and cool. Arrange pasta on plates, top with meat, scallions and pears. Whisk the cheese, cream and ice water until smooth and drizzle over salads, Garnish with nuts.
*This dressing can be replaced with a good bottled blue cheese one.

Medium size pieces of leftover turkey are great for pastas, pizzas and stir-frys. I like these dishes for quick weekday meals. Basically they all start with 1 large onion and 1 green bell pepper, roughly chopped for the pasta and sliced for the other two dishes, micro waved for 2 mins. With 1Tbs. oil, ¼ tsp lemon pepper and a dash of red pepper. I add 1 cup of frozen broccoli stems and pieces for the second minute when making the pasta and pizza.  Nov. 23, 2017
A) For pasta I like to use penne. I toss the cooked, drained noodles with about 1 cup of fresh or canned diced tomatoes, pesto or riciato sauce, or just olive oil, the cooked vegetables, dried oregano and basil, and the thawed turkey meat, and top with grated Parmesan.
B) For pizza, I spread the pesto or riciato on the crust then pile on the cooked vegetables, diced tomatoes and the meat and sprinkle with the fried herbs and top with the cheese. Bake at 425 degrees for about 10-12 mins.
C) For Stir-Frys _heat 2 Tbs.oi1, with 1tsp. garlic powder and 1 tsp. ground ginger in a skillet. Cook any fresh vegetables about 3 min, then add frozen ones, if using, with soy sauce and cook covered  5 min. Uncover and add mushrooms or chestnuts if using, and meat with 1/3 cup Teriyaki sauce and stir to combine (or 1/3 cup broth with 1 tsp. cornstarch and stir until thickened-then add meat and heat through)

TURKEY CURRY—Serves 4     Nov.29, 2012
4 portions larger pieces of frozen turkey thawed = 2 packs
2 envelopes of chicken bouillon granules
(1) 15 oz. can peach slices in light syrup
peach juice from can +enough milk to = 2 cups
½ cup milk
½ cup light cream
3 Tbs. cornstarch
2 tsp. curry powder or to taste
sugar – if needed
6 cups boiled rice-brown or white long grained
chutney
Dissolve the cornstarch in the ½ cup milk. Put it with the juice, milk, bouillon and curry in a pot large enough to hold the recipe bring to a simmer over medium-high heat, stirring constantly until thickened. Reduce heat; add meat, peach slices and cream. Stir gently until heated through and sauce is smooth and thick. Taste and 

TURKEY WITH WALNUTS (Tetrazzini): Serves 4  Nov. 22, 2018
3 cups cooked cubed turkey or 4 turkey cutlets cut in 1×2 inch strips @ 1 ½ lbs.
1 green bell pepper
2 medium onions in 8ths
4 celery ribs
2 tsp. Soy Sauce
(1) 10oz can chicken broth – divided ¼ cup reserved (This is the Condensed found with the soups, rather than the 14 oz. broths)
2 Tbs. butter
½ cup cream sherry
2 Tbs. cornstarch
½ cup walnut pieces – toasting optional
Salt and Pepper
½ lb. cooked pasta – suggestions orzo or broad egg noodles
Melt butter in skillet over medium heat. If using raw turkey sauté first then add vegetables and sauté until soft .If using leftover add it with the sherry after the vegetables are soft. Add ¾ cup chicken broth and Soy sauce cover and simmer 8 min. Add sherry and cook 1 min more, add cornstarch dissolved in ¼ cup broth and cook 3 min., stirring constantly, until sauce thickens. Serve over pasta and garnish with walnuts.
NOTE; To toast walnuts- place on foil in 350 degree oven for 5 min.
Add more curry, salt and sugar if needed to adjust flavor. Serve over hot rice with chutney on the side.

Turkey with Sundried Tomatoes and Sour Cream:– Serves 4– Nov. 18,2015
1 ½ cups leftover turkey
¼ cup sundried tomatoes in oil – or reconstituted – see below
1 medium onion in large dice
2 cloves garlic chopped
1 cup water
1 envelope chicken bouillon granules
½ cup white wine
2 Tbs. capers
½ cup sour cream
2 Tbs. butter
2 Tbs. oil
¼ cup flour
Salt and pepper
10 oz. sturdy, shaped pasta, rigatoni, penne, or shells
If tomatoes are dry pack, microwave them in enough water to amply cover, for 1 min. then allow to sit in the microwave, for 5 min. Melt butter in skillet over medium heat and sauté the onion. Drain tomatoes, and sliver them. When onions are soft, add garlic, oil and cook for 1 min., add tomatoes, water, bouillon, capers and wine. Simmer for 5 min or until sauce reduces slightly, add meat, heat for 1 min. correct seasoning, stir in sour cream and heat through, about 1 min. then serve over cooked pasta. Do not allow cream to boil or it will separate.

LARGE PIECES

Turkey Divan: Serves 4*   Nov. 18, 2015
(1) 10 oz. can condensed Cream of Chicken soup +
½ can = 4-5 oz. milk
(1) 1 lb. bag frozen broccoli florets
1 ½ Tbs. white wine-optional
6-8 large pieces or slices of turkey = 4 chicken breasts
1/3 cup grated Parmesan cheese
(1) 8 oz. Can sliced mushrooms- optional
Thaw broccoli and pat dry. Make a sauce by mixing the soup and milk, with wine, if using, stirring until smooth. Lightly butter a 2 qt. ovenproof casserole and place half the broccoli in it. Cover with the meat and, if using, scatter the mushrooms over. Pour on half the sauce and scatter with half the cheese. Top with the rest of the broccoli, then the rest of the sauce and finally, the remainder of the cheese. Bake at 375 deg. for 40-50 min. until bubbling and slightly golden on top.
*If made with fresh broccoli, cook to crisp tender.

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”.

PAN SAUCES           

The majority of recipes with sauces that are intended for pork, veal and poultry can be adapted to use leftover turkey. The simplest and quickest are the pan sauces that develop from recipes that start with the meat being browned by sautéing and removed from the pan first. Just assume the meat is brown and pick up the directions from there, then put it in the pan at the end to absorb flavor and heat through.  Nov. 24, 2016      

TURKEY in ORANGE SAUCE – Serves 4
4 portions of large pieces of frozen turkey thawed
1 medium-small onion diced fine
1 Tbs. oil
1/3 cup frozen orange juice concentrate*
1 ½ cups white wine*
1 Tbs. soy sauce or to taste
orange marmalade or brown sugar to taste
3 Tbs. match stick pieces of orange rind ½ inch long
Sauté the onion in the oil until soft, about 3 mins. Add the juice, wine, soy sauce and orange rind. Stir to mix well and taste to adjust flavors adding marmalade or sugar if needed. This sauce should be tangy. Add the meat to the pan and simmer for about 10 mins. to infuse the flavors. Serve hot.
* equal amounts of fresh orange juice can be substituted, but it’s best to dissolve ½ tsp. of cornstarch in the liquid first, and stir until slightly thickened before adjusting seasoning or adding the meat.
Variations
This technique works well substituting ½ cup, or to taste, leftover whole cranberry sauce for the frozen orange juice concentrate, mixing it with the wine and omitting the soy sauce and marmalade. The orange rind is optional.
1) After sautéing the onion in the oil, substitute 2 cups Madera or Marsala with 1 tsp, cornstarch dissolved in it. Add with meat and gently stir until sauce thickens. Serve at once.
2) Substitute white wine for the others mentioned above.  Add 1tsp. dried Tarragon and 8-12 raw shrimp with the meat and stir until shrimp is pink and sauce thickens about 3 mins.
3) Add ½ cup roughly chopped reconstituted sun-dried tomatoes and ½ tsp dried oregano to the pan with the wine and stir to partially thicken sauce. Add meat and heat through as sauce finishes thickening. Remove from heat and add 1/3 cup sour cream. Gently stir over medium-low heat only until warmed through. Be careful, if it boils it will curdle. Serve at once.
4) Substitute 2 Tbs. red raspberry jam + ¼ cup white wine or apple juice, with a drop of lemon juice added, for the other ingredients. Add the meat and simmer about 6mins to infuse flavor. This dish perks up with a good dash of black pepper.

LINKS

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       

Oct 7

Marvelous Mushrooms

MARVELOUS MUSHROOMS

I love mushrooms, so, lucky for me, I live near Kennett Square, Pennsylvania, a small town on the Delaware boarder.  This is the proclaimed Mushroom Capitol of the U.S., possibly of the world, producing over 500,000 lbs. per year, 65% of the mushrooms consumed in North America. 

Restaurants for miles around, in both states, feature mushroom dishes and every September there’s a delicious Mushroom Festival in Kennett Square. This year it reminded me that I haven’t discussed them for several years, and now is the perfect time, since they’re considered a fall crop. The reason is, though they’re commercially grown indoors all year, naturally they prefer temperatures between 55-65 deg. the more frequent rains of autumn and the less intense light. No matter the improvements in modern farming, mushrooms have stubbornly stuck to the same requirements.

One of the reasons I love mushrooms is because they are a great way to dress up any vegetable or meat dish. If it happens to be one with a gravy or sauce, especially cream, mushrooms can elevate it to the point of deserving a name. They’re the ‘miracle makeover’ for leftovers. Aside from the fact that mushrooms are delicious in themselves, this ability to glamorize foods makes them a must to have on hand for a holiday season. 

Moreover, they have an equal nutritional value to zucchini, are reasonably prices, readily available and easy to prepare. The only prepping fresh mushrooms need is a wipe with a damp cloth. Stubborn soil can be removed by gently swishing them in a bowl of cool water but be sure to dry them on towels. To remove the stem, hold the cap and twist. It will pop off. A thin slice removes a dried tip, if necessary. Often recipes suggest using a spoon to scrape off the gills, but I find they add flavor, preserve structure and allow a bit of space to leaven stuffing.

There are many species of edible mushrooms, but only three, actually two, can do this type of all-purpose work; the common white Button, the Portabella and the Porcini, also called correctly, Baby Bellas. Buttons are uniformly tender and the first choice to use raw. Portabellas, even Babys develop a meaty, nutty taste when cooked, which brings out the best in them.

Buttons and Porcini cooked or raw, marinate well and are the proper size to stuff for appetizers. Large Portabellas are great grilled or broiled as additions to entrees or filled and baked as a main course . Not only do they exceed ‘bite size’, but like many vegetables allowed to fully mature, they’re less tender. The majority of recipes can be made using raw mushrooms as well as commercially packaged or fresh ones that have been processed at home. Processing them at home preserves them, lengthening their shelf which allows advance preparation, a real help during this busy season. Below are the main ways to do that.

Here’s a list of a few of my favorite recipes to serve mushrooms throughout a meal. If you want to see more , visit my postings for Dec. 21, 2017, and  Oct. 25, 2018 by selecting those months from th drop down menu in the right margin of any page in this blog.

RECIPES
First a note on how to prepare mushrooms for the most common presentations.

Pickled: Tiny mushrooms, even canned or jarred ones can be pickled by boiling for 2 min. in a solution of 1/3 vinegar of choice and water to cover,1 clove garlic and 1 bay leaf, then marinating for 1-2 days. Serve them, drained, in a bowl with toothpicks.

Marinated: For 1 lb. mushrooms, stems removed first: Mix ` cup white wine vinegar, 2 tsp. oil, 1 clove chopped garlic, 1 tsp. Sage, 2 tsp. parsley, in a bowl. Add mushrooms and let stand 12-48 hrs. stirring occasionally. Serve drained with toothpicks or stuff.

Cooked: Mushrooms cook quickly and become wrinkled and tough when overdone. They can be steamed for about 15 min. in a double boiler with a bit of butter, but the more flavorful ways are to sauté them in butter or oil, or on a buttered cookie sheet, bake for about 8 min, at 375 deg. or broil them for about 5 min. turning once just until they release their juices. Toss them to mix and cool.

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STUFFED:
Recipe quantities may vary because of difference in mushroom sizes. Additionally, several recipes can be used for raw, processed or cooked. Mushrooms shrink when cooked or pickled. If preparing ahead for guests, remember raw has a shorter shelf life, a few hours at most when stuffed.

My Stuffed Mushrooms: Serves about 24
24 medium-small marinated mushroom caps
4-5 oz. liver pate-I like Sell’s by Underwood Co.*
½ small onion grated
Dijon mustard to taste
Dash lemon pepper
! Tbs. mayonnaise-only enough to smooth
Dash hot sauce or pinch cayenne –optional
Dried parsley to garnish
Mix the liver with the next 5 ingredients, stuff mushrooms and garnish, Serve chilled or at room. temperature.
* ¼ lb. Deli liverwurst may be an acceptable substitute, but test for taste when adding the other ingredients.

Cheese Stuffed Mushrooms: Serves 30- From the Everything Low Carb Cookbook by Patricia M . Brutus
30 medium mushroom caps—steamed or pickled
2/3 cup small curd cottage cheese
3 oz. crumbled Feta cheese
1 lemon pepper to taste
½ tsp. olive oil
1 Tbs. dried dill weed + more to garnish
Mix ingredients 1-5 and stuff mushroom caps. Garnish and serve chilled.

Cream of Mushroom Soup 1: Serves 6
1/3 cup butter
1lb. mushrooms –sliced
1 quart chicken or beef stock
3 Tbs. flour
2 cups heavy cream or half-and-half
Salt and pepper
½ cup sweet or dry sherry-optional
Saute mushrooms in butter until juices render. Add stock, cover and simmer 15 min. Drain mushrooms, return stock to pot, placing ½ cup in a lidded jar, add flour to jar. Puree mushrooms and return to stock . Shake jar to dissolve flour and add to soup. Bring to a simmer, stirring until thickened slightly. Add dairy and seasonings and heat through. Add sherry before serving.

Cream of Mushroom Soup 2:  Serves 6
Modifications to above ingredients:
¼ cup butter
1Tbs.flour
1 cup heavy cream or half-and-half
¼ tsp. EACH paprika and caraway seed
½ lb. puff pastry dough
1 egg lightly beaten
Dill weed
Follow the above directions adding the seasonings and sherry with the dairy . Pour soup into 6 custard cups and roll out pastry cutting 6 circles to fit the cup tops and brush the cup edges with egg. Cover the cups with pastry, poke air vents in each and bake at 400 deg.for20 min. until golden. Serve garnished with dill.

Mushroom and Celery Soup: Serves 4- Modified from 400 Soups by Anne Sheasby
4 ½ cups chopped mushrooms
4 thinly sliced celery sticks
3 garlic cloves- mashed
4 Tbs. sherry or white wine
3 cups beef stock
1 tsp. EACH Worcestershire sauce and nutmeg
Salt and pepper
Over low heat, cook the mushrooms, celery, garlic, wine and ½ cup stock about 30 min. covered, until soft. Add I cup stock and puree. Return to pot with the remaining ingredients; bring to a boil, season and serve, garnished with celery leaves.

My Mushrooms in Wine Sauce: Serves 2
12 or 16 large button mushroom caps- stems off and roughly chopped
4 Tbs. butter
½ cup white wine—Vermouth works wells
Salt and pepper
4 thin slices rye bread –toasted—preferable Jewish Rye with seeds
2 Tbs. fresh parsley- chopped R 1 Tbs. dried
Melt 2 Tbs. of the butter and sauté the caps until golden. Remove to a warm oven. Melt the rest of the butter and sauté the stems adding salt and pepper to taste . Add the wine and the rest of the butter and boil a few minute to reduce slightly. Place 2 slices of toast on each plate, divide the mushroom caps equally between the toast slices and pour the sauce over them. Garnish with parsley and serve hot

Library Mushrooms: Serves 4-6
1 lb. medium mushrooms-stems off, large caps sliced in half
2 Tbs. butter
1 Tbs. soy sauce
Sautee mushrooms in butter until beginning to brown, Add soy sauce and toss to mix.* Cover and cook on low 5 min. Serve hot with meat.
*Mushrooms and sauce can be sealed in a foil packet, leaving a steam vent, at this point and heated with the entrée at a later time.

Mushrooms Provincial: Serves 4
1lb. mushrooms-stems off and trimmed
¼ cup oil
2 small cloves garlic crushed
1Tbs . balsamic vinegar
1 Tbs. dried or 2 Tbs. fresh chopped parsley, sage or bay leaves or a mixture of all
4 Tbs. fresh breadcrumbs-optional
Saute the mushroom caps in 2 Tbs. oil until brown. Remove to a plate. Saute the stems, garlic and herbs adding 1 Tbs. oil if needed, on low, for 3 min. Stir in vinegar, mix well and pour over caps. Optionally, sauté bread crumbs in 1 Tbs. oil until golden and scatter over mushroom mix. Can be served at once, but recommended to cover the plate and let stand 1 day for flavors to meld.

Mushrooms Au Gratin: *Serves 4-From the Everything Low Carb Cookbook by Patricia M. Butkus
1 lb. small button mushrooms-stems on and trimmed
Juice of 1 lemon
2 Tbs. brandy
¼ cup oil
1 small shallot chopped
2 Tbs. EACH sour cream, tomato paste, honey and Dijon mustard
Pinch cayenne pepper
Salt and pepper
1 Tbs. bread crumbs
2 Tbs. Gruyere cheese or Monterey Jack
Marinate the mushrooms in the lemon juice and brandy for 10 min. Saute the shallot in the oil for1 min without browning, add the marinade and reduce for 2 min. add the mushrooms and sauté for 2 min . Remove the mushrooms to a shallow casserole. Add the cream, tomato paste, honey, salt, pepper and cayenne to the skillet and boil stirring for 2 min.; add the mustard but do not allow to boil. Pour this sauce over the mushrooms and top with bread crumbs and cheese. Run the dish under a preheated low broiler until golden. Serve hot on toast rounds.
* This can also be served as a side

Portabellas with Seafood Stuffing: Serves 2
4 large portabella mushroom caps
1 cup crabmeat, scallops or cooked, diced fish or shrimp*
¾ cup white sauce**
¼ cup + Bread crumbs
Salt and pepper
1tsp. dried herb of choice- tarragon, dill, bay
1 Tbs. Dry sherry- optional
Grated Parmesan
1Tbs. dried parsley
Mix the seafood, sauce, seasonings and herbs with just enough bread crumbs to bind. Divide the filling among the mushrooms, top with the cheese and garnish with the parsley. Place on a buttered surface, pan or cookie sheet and bake in a preheated 375 deg. oven until puffed and golden. Serve at once.
* Equal portions of chopped chicken, turkey or ham can be substituted. Change herbs and liquor accordingly.
** A bottled white sauce such as Alfredo can be substituted. To make ¾ cup white sauce: Bring 1 ½ Tbs. butter to foaming. Remove from heat and stir in 1 ½ Tbs. flour to make a smooth paste or Roux. Quickly add ¾ cup milk and cook over medium heat, stirring constantly until thickened about 3 min. Do not allow to boil.

Sep 30

Savoring Summer

A TASTE OF SUMMER TO REMEMBER

It’s the end of September, we’re back in work mode, used to our winter schedules and though the weather is still warm and sunny, we realize the days are much shorter and there’s a nip in the evening air. We realize that summer is truly past and we become nostalgic. The heat waves were ‘hot’ not sweltering and we forget that it ever rained. 

It’s the perfect time to use the last of summer’s produce to make foods to brighten up meals on snowy winter days and remind our taste buds that another summer is coming. Luckily, the last of a season’s produce, the under or over ripe pieces, often cook up better than the prime ones.

I’m not talking about heavy duty canning or freezing. These are simply a few easy recipes, mainly condiments, which I like to have on hand to perk up winter meals. They usually cheer up the diners’ mood as well, sparking summer memories and plans for the coming one. Oh yes! And they taste good too!

If you want to preserve more of summer’s bounty please check out my posts for Sept. 10, 2013,   Sept. 15, 2016,     Sept. 22, 2016,     Sept.13, 2018,   Sept. 20, 2018, and Sept. 10, 2020.

RECIPES: Yields depend on quantities chosen to work with

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.

Mint Sauce: Makes about 24 oz.
Per 1 bunch mint as sold in a market
Strip the leaves, and put in a saucepan.  Cover with cider vinegar.  Simmer about 8to 10 mins. until leaves are limp. Add sweetener to taste. Sugar is usual, but substitutes can be used as well. Just be sure it’s dissolved. Allow to cool in the pan. Blend until the leaves resemble coarse grains. Bottle and store in a cool, dark place. Keeps indefinitely. Use with lamb, vegetables and in sauces.
TIP: I use salad dressing bottles

Peach Brandy:
Peaches –Alberta suggested
Sugar
Peel the peaches and place them in quart jars. Cover with sugar and allow to stand until sugar is dissolved and peaches render juice. Continue adding sugar and allowing it to dissolve until juice covers peaches. Seal jars with tight lids, wrap them in heavy paper to insulate them and keep out light. Store in a cool, dark place and after 3 months, strain off the juice to serve as a liqueur and slice the peaches as a topping or garnish. Store as any liqueur.
NOTE: To peel the peaches, dip them in boiling water for u to a minute, then puncture the skin with the tip of a paring knife and pull the skin off.

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Apricot Chutney: Yield 3cups- Adapted from Food.Com*
2 cups apricots-pitted and roughly chopped
1 large red onion-diced
1 cup raisins
2 cups brown sugar
2 cups apple cider vinegar
1 tsp. mustard seeds
1>2 tsp. salt-to taste
½ tsp., curry powder
¼ tsp. turmeric
1 tsp. allspice or cinnamon
1 Tbs. minced Serrano chili-optional
Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves. Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it’s nice and thick. Keep an eye on the heat and stir often so it doesn’t burn. Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely. Store in a cool, dark place, refrigerate after opening.

Green Tomato Chutney: Yield about 3 cups
2 cups chopped green tomato (about 3 medium)
1 cup chopped Granny Smith apple
½ cup sugar
½ cup chopped green bell pepper
½ cup chopped onion 
¼ cup cider vinegar
2 teaspoons grated lemon rind 
2 tablespoons fresh lemon juice
1 tablespoon minced peeled fresh ginger
½ teaspoon salt
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground red pepper
2 garlic cloves, minced
1 jalapeño pepper, seeded and chopped

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 min. or until thick, stirring frequently. Cool; pour into airtight containers. Can be refrigerated 2 months and frozen 6, but press a piece of plastic wrap over the chutney before adding the lid to prevent contents from becoming watery.

My Easy Plum Granita:  Serves 4
2 b. ripe plums-stoned
Water to cover
Sugar to taste-or sweetener
Place the water and sugar in a pot and heat to dissolve sugar-tasting for acceptable sweetness. Add the plums and bring to a boil, reduce heat and simmer until plums are very tender, about 25 min. Add the ginger and allow to cool OR substitute (1) 30 oz. can of purple plums, pits removed, and a pinch ginger, and skip the cooking. Process the fruit to a puree, adding syrup. Place the puree in a sealed container, freeze for 1 hr. and re-blend to properly aerate it. Repeat until entire container is a smooth texture. Keep sealed in the freezer. Keeps as long as a commercial product.
NOTE: This can be made into an elegant dessert by punching a hole in the center of a scoop with a wooden spoon handle and filling it with a complimentary flavored liqueur.

Zucchini: * Is a wonderful vegetable to add surprise to a winter dinner. I like to serve it in
Microwave Ratatouille: Serves 2-3
1  medium zucchini frozen in slices-thawed
1 medium onion in 1/8ths
(1) 14.5 oz. can diced tomatoes (with seasonings optional)
1 Tbs. oil
Garlic powder, salt and pepper optional
Microwave the onion in the oil 1 ½ min. in a bowl. Add the zucchini and tomatoes and microwave 2 min. Serve hot.
*Due to high water content, zucchini doesn’t freeze well.  Whole or in prepared dishes, it deflates when thawed. I’ve had success freezing ¼ inch thick slices by plunging them first into boiling water for 1 min. then into ICE water for 2 min. drying them on towels and freezing them on a cookie sheet before bagging. 

Corn:
Frozen yellow corn is readily available in markets, but real corn lovers like white and that’s a DIY project but don’t worry it’s easy. I come from a state famous for its white table corn. My Mother-in-Law taught me to brace the bottom of each corn cob in the center of a tube pan. Using a sharp knife, slice off the kernels, letting them fall into the pan. She used 1 cup bags to package which she considered a single portion or the amount usually required for adding to 4 portion dishes.  She stored the small bags in larger plastic containers. Corn is a great addition to Chili, soups and stews.

Tips on Freezing Vegetables:  Make sure items are clean. ‘Blanch’ by dipping into boiling water long enough to brighten color and take the rawness off. This varies with each individual product. For zucchini slices it’s a few seconds, for corn on cob it’s about 5 min. Run the produce under COLD water to stop the cooking and lay on paper towels to dry completely. Now is the time to strip the corn cob
Cover cookie sheets with waxed paper, spread the pieces out without overlapping and freeze the produce according to your freezer’s rate, usually between 40-60 min. The reason for freezing the produce on cookie sheets is to capture color, freshness and taste. The reason to take pains to be sure there’s no overlapping is to avoid clumping and damage in storing, as well as to make it easy to remove a desired portion. It’s important the packaging maintain these assets.
1.Use zip lock bags or square plastic boxes with secure lids.
2.Do not let the items thaw, package for storage quickly
3.Place the items in the containers individually, not overlapping
4.If layering is necessary to fill the container, separate them with accordion-like folds of waxed paper-not plastic wrap
5. Corn is best in bags and should be spread to an even thickness
6. Make room in the freezer to store these containers flat, even stacked, but never on end, allowing the contents to clump together

Cooking: Because these items have been blanched and domestically frozen, which takes more time than the commercial flash method, they take a few minutes less time to cook. 

Sep 23

Why I Love Meringues

WHY I LOVE MERINGUES?

First, I want to remind everyone that October is the month to find the best prices on many items needed for the holidays, especially baking supplies, including decorative sugars, seasonings, nuts, candied fruits, spices and butter. I know this sounds premature but by November the ‘specials’ begin to disappear and by Thanksgiving most of these products are sold out and not restocked for the holidays. I learned this several years ago when I waited until December to buy for Christmas dishes including the cookies and other desserts, frozen vegetables, even poultry seasoning. Things were either higher priced than weeks before or simply not there. The following years proved this to be a marketing pattern. So start paying attention now.

The subject of preparing dishes ahead to avoid stress later brings me to why I love meringues, they’re easy to make, fun to work with and have a long shelf life. This last asset is why I chose them for this week’s topic. If kept airtight, they can be made weeks in advance of an event and save a ton of work.

Once very popular, meringues lost favor partly because they don’t freeze and are too fragile to ship, both detriments in today’s world, but mainly because of Salmonella. Most people associated the name with the uncooked version used to top cream pies. Let me be clear. The following recipes are all cooked and perfectly safe. Actually meringue topping can be quite safe too if baked until the top is golden. Each year, I make a pumpkin meringue pie, but I place it in a 500 deg. oven for 5 min.to brown the top and cook the eggs, then let it cool to set.

Winton’s Meringue Powder, mainly sold in craft stores like A .C. Moore, is an alternative to using raw eggs and can be eaten in an uncooked topping. However, I prefer made-from-scratch meringue. It’s lighter in texture and appearance, easier to prep, and since recipes, other than topping, require cooking, no more time-consuming.

Meringues are baked in a low, 250 deg. oven for a couple of hours, until a hard shell forms. It’s the shell that allows meringues to hold a shape and makes them so versatile. Piped into rosettes, shaped into swans, simply spooned onto a baking sheet, they are wonderful small treats. Shaped into pie shells, cake layers, parfait cups and even bird’s nests, meringues can turn other ingredients into elegant dessert presentations.

Better yet, meringues are fat- free, so they’re low in cholesterol as well as in calories and gluten free. With fruit they’re the perfect healthy dessert and by replacing batter or dough, remove some of the guilt from ice cream and custard fillings. Best of all, they are truly simple to make needing only a bowl and a beater. Once in the oven they demand to be left alone until done. That sounds more like a modern approach to cooking than an antiquated item to me. 

Meringues are perfect all year long. They appear frosty giving them a seasonal appeal in cold weather and a have cooling icy appeal when it’s warm. I’ve modified these recipes to adapt them to the coming fall and winter holidays to start you thinking ahead and save you work.

RECIPES

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

VARIATIONS

Milano Style Cookies

Place the batter on the paper lined sheet with teaspoons or tablespoons maintaining the egg shape of the spoon. Bake as directed in the master recipe. When cool, spread jam or icing of choice on the flat side of half the meringues and cover with the remaining halves.

Fruit Parfaits

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

Meringue Rounds:

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

Angel Nests:

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

Meringue Pie Shells

Follow the directions for the Angel Nests above. Line 3 pie tins with waxed paper and bake as directed. Reducing the recipe by 1/3 if only one shell is needed. Fill with custard, fruit or mousse. If made ahead and stored, best to return cooled meringue to the pan to prevent breaking.

Meringue topping

Beat 2 egg whites until soft peaks form; add a drop of cider vinegar and continue beating gradually adding ¼ cup sugar until stiff, glossy peaks form. Casually spread the meringue over the top of the cooled pie and place in a 300 deg. oven for 20 min. until the top browns slightly.

SEASONAL FILLINGS for Fall and Winter Events
1.For Nest, Tortes, Pies and Shells
 Pumpkin custard, Pistachio pudding, raw strawberries, Peeled and cored pear halves or apple slices or cubes, microwaved   3-5 min. until crisp tender with a bit of water, cinnamon and sugar, homemade cranberry sauce recipes with reduced liquid amounts.   The fruit filings can benefit from the addition of raisins and/or nuts.
NOTE: For a delicious filling for all fall and winter holidays, see the Cranberry-Pear Compote recipe by clicking on this link November 29, 2018.
 2. For Milano Cookies
 Substitute melted butterscotch chips for the chocolate centers OR add a pinch of cinnamon to the chocolate

DECORATING and FLAVORING TIPS-To be added while mixing or before baking

1.Maple flavoring is always good with pumpkin, apple and pear.
2. Peppermint flavoring can be used with the plain or Milano type-chocolate cookies. Melted butterscotch chips are a good alternative filling.
3. Food coloring can give special effects, but be sparing.  This batter is like a white page. A drop on a knife swirled through the batter gives a pretty marble effect.
4. Colored decorating sugar is probably the most effective decoration, Cinnamon is good for Thanksgiving.
5. Finely chopped nuts, and flavor chips add flavor, texture and interest. For chocolate or butterscotch chips add ½ cup mini chips. For nuts add ¼ cup. Generally, for dried fruits the recipe and baking directions change, so it’s best to Google your specific choice.

The Following are seasonal renditions of traditional desserts. For the original recipes see the post for May16, 2019.

Fruit Melba: Per portion
1 large scoop ice cream-vanilla is customary but utter pecan is an option with apples.
2 meringues-see recipe above*
1 pear half or apple half microwave prepared as instructed above.
3 Tb. warmed whole berry cranberry sauce and/or ‘Wet Nuts’ jarred sundae topping
Place the fruit in the bottom of a dessert dish, top with ice cream. Press a meringue into each side of the ice cream scoop and pour the sauce over

Fruit Gateau: Serves 6
3 ½ cups mixed berries or diced, skinned soft fruit-if using large strawberries chop to size—omit if using my ice cream recipe below.
3 cups ice cream- flavor optional–Suggestion-My Cranberry, Orange Walnut Ice Cream-Recipe below*
2 Tbs. powdered sugar—also omit if using my ice cream recipe
4 oz. meringues = 1 per cup of other ingredients or 6 here
Dampen a 2 lb. loaf pan and line it with waxed paper. Put the fruit in a bowl with the sugar and toss until it begins to break up but don’t let it get mushy. Put the ice cream in another bowl and break it up with a fork. Add the broken meringues and the fruit. Fold the ingredients together until lightly marbled. Pack the mixture into the prepared pan and press down lightly to level. Cover and freeze overnight. To serve, invert on a plate, remove wrap and slice.
* Cranberry Orange Walnut Ice Cream: Serves 6- quick and easy to make.
2 cups cranberries
¾ cup sugar
1 orange –quartered, seeds removed
½ cup chopped, toasted walnuts
1 pint vanilla ice cream- softened
Coarsely chop berries and orange, with rind. Stir in sugar and blend fruit mix, making sure the orange rind is pulverized, add walnuts and stir into softened ice cream. Pour into a mold and freeze until firm. Unmold and serve garnished with cranberries and walnuts. Or a couple of hours before serving fill a decorative freezer-proof bowl with individual scoops of ice cream and spoon them into dessert dishes at table
*This ice cream recipe is packed with fruit. I love it this way but some people, especially children, may prefer it if the quantity of vanilla ice cream is doubled in proportion to the fruit.
NOTE: Keeps as long as commercial ice cream in the freezer.

**NOTE: This dessert is delicious with an interesting texture. However, it’s difficult to slice. I think I’ll make it in individual molds from now on, perhaps even use muffin cups

 Fruit Torte: Serves 6
(3) 9 inch meringue rounds-see directions above
2 lbs. apples or pears peeled, cored, sliced and microwaved as described above
4 Tbs. raisins or craisins-microwaved with the fruit
(1) 8oz. tub whipped topping
(1) 8 oz. brick cream cheese
½ tsp. cinnamon for apples
¼ tsp. ginger for pears
Maple flavoring –to taste
1 Tbs. toasted, chopped pecans or walnuts –for garnish
Beat the topping and cheese together, with maple flavoring if using, until smooth. Reserve 3 Tbs. and spread the rest equally across the tops of 2 rounds. Combine fruit(s) of choice and arrange half evenly on one cheese covered round. Place the other cheese covered round, cheese side up on top, and arrange the rest of the fruit over. Smear the reserved cheese in a circle on one side of the 3rd. round and place on the other 2-cheese side up. Garnish with nuts scattered over the smeared cheese.

Sep 16

Fun Family Dinners

FUN FAMILY DINNERS

I believe cooking is a great tool for bonding, especially with children and have written books on the subject: The Lilly Likes to Cook series and Can I help? However it’s also a wonderful way to bring a family together for the same reasons. It provides a shared project, with quick and enjoyable rewards. 

Moreover, cooking together can be valuable experience in other ways for both children and adults. Familiarity with the kitchen, cooking procedures and awareness of one’s abilities is a safety measure. It also provides a basic knowledge for young people to build on when they go out on their own, prepares adults to pinch-hit should the need arise, and, hopefully, inspires others to offer to help on a regular basis.

However, anticipation is your drawing card. To get support, you have to start with a fun meal, a meal everyone likes and can look forward to eating. I’ve given 7 recipes below from my book Dinners With Joy. All are casual, fun type meals for 4 servings, but with ingredient amounts easily adjusted to your requirements. One or more should appeal to your family and hopefully start a new family tradition.

RECIPES

Spaghetti: This is a Tuscan recipe, simpler, quicker and healthier than most. Sauce freezes very well, so make extra to have on hand-reheat in microwave
1 lb. ground sausage-or a ½ lb. sausage mixed with
½ lb. ground beef or ground turkey
(1) 28 oz. can crushed tomatoes

2 Tbs. oil

2 small carrots peeled and sliced thin (1/8 to 1/16 inch)*

½ cup raisins

2 tsp garlic powder – or to taste

1 Tbs. dried oregano

1 Tsp. dried basil

1 tsp pepper and salt to taste
¼ tsp. crushed red pepper, or to taste-optional

1 lb. spaghetti or angel hair pasta.

Grated Parmesan

In a large stockpot, over medium heat, brown the meat, when all pink in gone, drain fat if necessary and add all the other ingredients, but the pasta, Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Cook the pasta in a separate pot just to al dente. Drain and put in the pot with the sauce, toss briefly, THEN turn the contents out into a serving bowl. Pass the Parmesan.

Suggested sides; The traditional of course! A tossed or plain green salad, with a vinaigrette dressing, and a loaf of bread – plain, buttered or garlic.
*NOTE: Use a mandolin or grater if concerned about knife skills

Party Taco Pie: This recipe is for 8 servings, just as it was given to me, as a dish to be served at casual buffets. It can be halved, but it became such a favorite for second helpings and leftovers that I never modified it.
1 lb. ground beef

1 cup chopped onion

1 envelope Taco seasoning mix

Salt and pepper to taste

(1) 4 oz. can green chilies drained

2 cups milk

4 eggs

1 cup self-rising flour—Bisquick or Jiffy

¼ tsp. baking powder

2 tomatoes peeled and sliced

1 cup Sharp cheese shredded 

Sour cream

Chopped lettuce

Chopped onion

Cooking spray

Spray skillet, and sauté beef and onions until brown and soft. Stir in seasonings, and spread on the bottom of a greased 9 inch, deep casserole. Top with chilies. Preheat oven to 400 degrees. Beat together milk and eggs in a bowl. Still beating, add flour and baking powder, and continue until smooth. Pour over contents of the casserole, and bake for 25 min .Spread tomatoes, then cheese over the top, and bake for 8-10 min more, until cheese bubbles. Allow to cool for a few minutes before serving to set. Cut into wedges and top with sour cream, lettuce, and onion.
No other sides are needed.

Classic Fajitas:
2 cooked, boneless, skinless chicken breasts OR 12 oz. beef for stir fry (see chart) cut in 

   2 inch strips     

1 red bell pepper julienne

1 green bell pepper julienne

2 medium onions halved and sliced thin

3 Tbs. cooking oil

1tsp coriander

1tsp cumin

Salt and pepper 

(8) 8” flour tortillas

(1) 8 oz. jar salsa

(1) 8 oz. container guacamole

1 cup sour cream

(1) 8 oz. pkg. “Mexican 4 Cheese Blend” – or shredded “Monterey Jack”              

Heat oil in a large skillet over high heat. Add onions peppers and spices, and chicken if using raw. Cook about 8 min. until the vegetables are crisp tender. If using beef, cook vegetables about 4 min and add beef the last 4 min, so that it browns but stays tender. If using cooked chicken add last 2 min.to heat.

Meanwhile, cover tortillas with a dish towel, place on a plate and warm in the microwave on high at least 1min—test to make sure they’re warmed through.
Place the toppings – salsa, guacamole, sour cream and cheese on the dining table. Add the warm tortillas, and bring the sizzling meat mixture to the table in the skillet—making sure that it’s on a board or trivet—and let everyone dig in.

To eat a fajita—Lay a tortilla flat on your plate, and spoon the meat mixture in a line across the center of the tortilla parallel to you, leaving a 2inch margin on each end. The julienne cuts make this easy. Put on the toppings of your choice—I like them all—and fold those short sides over the filling squaring them off. Then roll the first long side, the one near you, over the filling, then roll the whole thing over on the other side to make a compact  bundle—–and enjoy ! ! !
Sides aren’t necessary tonight, but a salad of greens  is nice.

Tortilla Strata Burger: A healthy, fun burger for the family to share but if serving 4 for dinner, the recipe should be doubled; however, the 1 jar of Salsa will suffice. Remember in choosing it that cooking intensifies peppers’ heat.

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8 oz. hamburger

¼ tsp ground cumin

(1) 16 oz. jar garden style salsa – level of spiciness optional – you’ll use a little over half

(6) 6 inch whole wheat tortillas

½ cup sour cream

(1) 15 ½ oz. can black beans rinsed and well drained

(1) 4oz can green chilies

2 Tbs. chopped fresh cilantro

8oz shredded Monterey Jack cheese

Non stick cooking spray

Brown the beef in a skillet coated with non-stick spray, allow to cool, and mix with the cumin. Spread 2 Tbs. of the salsa in the bottom of the casserole. Top with a tortilla then begin the layering with 2 Tbs. of salsa, 1/6th of the sour cream, then 1/6th each of the beans, beef, peppers, cilantro and cheese. Top with a tortilla and repeat the layering again starting with the salsa and ending with the cheese until all the ingredients are used, pressing down gently on each tortilla to keep the stack level. End with a tortilla.** Can be made a day ahead at this point, cover and refrigerate, then allow to warn a bit before baking. Preheat oven to 350 degrees and bake for 15-20 min., until cheese melts and salsa bubbles. Creamy coleslaw from the Deli goes well with this

*This dish is more attractive if it can be seen through a clear container

** This does tend to lean a bit. One way to keep it straight is to put a bamboo skewer down through the center before baking. I make the skewer into a decoration by putting a cherry tomato on it before serving.
Sides aren’t necessary but a salad is welcome

Cheese Fondue: A family recipe of Swiss friends which is truly amazing in how quickly dinner is ready with little fuss. It’s easy, foolproof and tasty. If you have to use a stove, lift the saucepan regularly to prevent clumping and a candle to keep the food warm at table.
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed

6 Tbs. flour

1 garlic clove cut in half

4 cups dry white wine

6 Tbs. brandy

Dash salt

Ground nutmeg

Ground black pepper

Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese is melted, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and made at the table, everyone can watch. 

Serve with a variety of dippers – – Pieces of crusty bread,( just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken,  ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even fruits – or fruits, apple, pear, fresh pineapple or grapes and on and on and on.
Again a salad can be added, but unnecessary if vegetables are included in the dippers.

MONTE CARLO SANDWICHES
½ lb. cooked ham – sliced

½ lb. cooked White meat turkey – sliced

½ lb. Swiss cheese- sliced

1 loaf (preferably bakery) unsliced whole wheat or 7 grain sandwich bread

Mayonnaise

Dijon or spicy Brown mustard

3 eggs

1 cup – possibly more – milk

4 Tbs. butter – at least

Get the ham, turkey and cheese from the Deli, and request the slices be no less than 1/16 inch thick. Use artisan bread, French or Italian rather than a commercial packaged loaf. They have more flavor and a coarser, more country texture that works well here because it stands up better in the preparation.

Divide the cheese and meats into 4 piles each. Mix the eggs and milk. Cut 8 slices of bread. This is one recipe where I like the bread sliced rather thick at least ½ an inch. Lightly toast the bread and spread one side of 4 slices with mayonnaise, and one side of the other 4 with mustard. Divide the cheese for each sandwich into 3 piles. Put 1/3 on the mustard covered bread slice, top with ham, then 1/3 cheese, then the turkey, then the last 1/3 cheese, and top with the mayonnaise spread bread slice. The reasoning here is that the cheese in melts and holds the sandwich together. Melt 1 Tbs. butter in a skillet, if you have one that holds 2 sandwiches good, melt 2 Tbs. of butter. Dip both sides of a sandwich in the egg mixture and gently fry in the butter, first one side and then the other, until both are brown and crispy, and the cheese has melted. Repeat with the rest of the sandwiches. Serve hot. 

*I like Italian Tomato soup with this. Per servings; mix 8oz canned tomato sauce, 1 tsp olive oil, ½ cup water, ½ envelope. beef bouillon granules, pinches of dried oregano, basil and powdered garlic. Serve very hot in mugs or bowls.

Frittata: The perfect solution for all those who find omelet’s a challenge, and the fun part is that it needn’t ever be the same twice, because its flavor depends on the ingredients and/or toppings and/or herbs, and they are whatever one wants, has at hand, fresh or leftover, meat and/or vegetable. Frittatas are also forgiving. If one sticks and won’t slide onto a plate, slice it in wedges and serve it in the
4 large eggs

2 Tbs. oil

½ tsp baking soda

¼ cup milk or water, or milk + water to equal this amount

¼ tsp salt

¼ tsp curry powder

¼ tsp paprika

Ground pepper to taste

2 cups vegetables – cut to ½ inch size or thin slice *

½ tsp garlic powder optional

Optional toppings- for example ¼ cup grated cheese or tomato sauce. 

In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in a 12 inch skillet over medium.  Pre-heat the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and pass the sauce, warmed, at table. Be careful not to put the handle of the skillet in the oven, unless it is metal. Slide the frittata onto a plate to serve.
*If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables. Broccoli and green beans can be parboiled. Others, such as a zucchini and onion combination should be sliced thin and sautéed in 1 Tsp. additional oil first, then, proceed with the frittata directions.

Suggested sides: 1)Core and cut in large pieces enough fresh tomatoes to allow a cup per portion. Allow them to marinate at least 30 min. in 2 Tbs. Olive oil, 2 tsp. garlic powder, 1 Tbs. dried basil and salt to taste.

2)Bread, rolls or a package of muffin mix, made as directed, with perhaps ¼ cup raisins or other dried fruit incorporated. Pour the batter into a greased 9×3 inch pan, or one of equal capacity, top with 1 Tbs. sugar and a sprinkling of cinnamon. Bake as directed, usually 15 to 18 min.

Sep 9

9 DINNERS TO START FALL RIGHT

9 DINNERS TO START FALL RIGHT

There are two Falls. There’s the seasonal one when the leaves turn color and the air becomes increasingly brisk. Then there’s the calendar one that that arrives like a sledgehammer Labor Day week, expecting us to change our wardrobe, lifestyle and attitude in 72 hours. The weather can be just as warm and sunny but on Monday it beckons us to come out and enjoy it and by Wednesday it simply makes the commute easier. 

Classes have begun, winter work agendas are implanted and we’re busy arranging our schedules to accommodate committee meetings and organization events. Dinner is no longer a casual summer get-together but once again a problem to plan and fit into everyone’s schedule.

Each year I’ve written an article on Back-to-School Dinners, recommending recipes which were easy to prep, quick to cook and could be served in shifts, if necessary. However, this year is different. More people are working from home, and more people are cooking, used to having family members around and hopefully helping.

So I’m giving 3 sets of 3 recipes each–All serve 4 and 7 are from my book Dinners With Joy. The First is 1-pot meals, ready in 30 min. including prep, which anyone can do. The Second is also of easy prep and quick cook recipes, but they can be made a day or two ahead and served in shifts. The Third is 3 recipes, again easy prep, but made in advance, perhaps in spare time over a weekend, and fast cooking without thawing, frozen for that night when you truly don’t know “What’s for dinner?”

RECIPES

GROUP I

Tortellini all Panna                                                                          

1½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing

(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water

½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lbs. slices OR Turley Ham or Smoked Turkey

(1) 10oz. box frozen peas

1 Tbs. butter

1 cup heavy cream – light can be used

Grated Parmesan

Cook the Tortellini in the broth- -8 min. for the dried, 5 min for the fresh. Meanwhile,    heat the ham and peas with the butter, over medium heat in the skillet.  Drain the Tortellini and add them to the skillet along with the cream. Continue cooking over low heat, gently stirring until the pasta absorbs all the cream. Serve at once, lightly sprinkled with the Parmesan.

NEW New England Boiled Dinner
1 lb. to 1 1/2lb. ham in 4 slices –packaged round bone slices are fine
(2) 1 lb. bags frozen French cut green beans
(2) 15 oz. cans small, while white potatoes- drained
(1) 10 ½ oz. can beef consommé
(1) 14 oz. can chicken broth
2 Tbs. butter
Make small snips around the edges of the meat to prevent curling. Sauté in the butter until slightly browned. Remove from heat, add the potatoes and top with the beans. Pour the liquid over and bring to a boil, then reduce heat, cover and cook for about 30 min. Make sure beans are very tender.

Chicken Pizza

(1) 16 inch pizza shell, I like the ones prepared and sold in envelopes rather than the frozen*

2 boneless, skinless chicken breasts cooked and cut in ¾ inch pieces or 1 cup cooked chicken diced

½ cup Riciato** OR equal amount green salsa, or pesto

 ½   cup sour cream

1 large broccoli crown separated and blanched OR (1) 10 oz. bag frozen broccoli cuts thawed and drained

1 small onion, halved and sliced thin

1 small green bell pepper in ¾ inch pieces

2 tsp. oil

1/8 tsp. lemon pepper 

6 sun dried tomatoes, either in oil or reconstituted in the microwave, drained and in large dice (optional)

4 oz. can mushroom stems and pieces –or sliced black olives(optional)

4 oz. Monterey Jack cheese grated – Or optionally Pepper Jack

Preheat the oven to 410 deg. or temperature recommended on the pizza shell. Also check time of cooking. Microwave the onion and bell pepper with the oil and Lemon Pepper 2 min. Spread the sour cream over the pizza shell, then spread the Riciato sauce, pesto or salsa verde over that. Evenly scatter the toppings over the sauces, including the oil and seasonings with the onion and pepper. End with the cheese. Bake at 410 degrees for 15 min., or as pizza shell package directs.

* (2) 12 inch flour tortillas can be substituted for the pizza shell-brush one side of each with water and press together.

(For anyone on a low carbohydrate diet)  

** Riciato is a mild, flavorful sauce made from cilantro (found in most markets). If you want a spicier pizza use the salsa Verde in the level of your choice or sprinkle a dash of red pepper over sauces. 

Group II

Stuffed Zucchini

1 lb. ground beef

4 large zucchini

¼ tsp lemon pepper

(3) 8oz cans tomato sauce

1 Tbs. garlic powder- or to taste

2 Tbs. oil

2 tsp. dried oregano

2 tsp. dried basil

 ½ cup grated Parmesan cheese + to pass

Split zucchini lengthwise, and scoop out only the seeds with a spoon.  Mix beef and lemon pepper. Fill zucchinis with the beef, pressing it in and mounding it on top. Sprinkle with about ½ cup of the cheese, equally divided. Place in an ovenproof pan with ¼ to ½ inch of water on the bottom (a bath).  Bake in a preheated 350 degree oven about 30 min or until meat begins to brown. Plate separately and serve.

Meanwhile, heat the tomato sauce in a saucepan; add all the other ingredients except cheese. Allow to simmer while the meat cooks. Spoon some over the zucchini boats on the plates, or simply pass it and the cheese on the side.

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Fish Rings
These freeze well using fresh fish, and can be cooked frozen, simply add 6 to 8 mins. more cooking time. Otherwise, just use frozen filets, thawed.

4 large firm white fish fillets- Flounder or Tilapia– divided in half lengthwise

(2)10oz boxes of frozen chopped spinach – thawed and drained – 

2 eggs

2 envelopes chicken bouillon granules OR

2envelopes beef bouillon granules

Ground nutmeg

2 tsp butter

1 lemon quartered

Toothpicks

In a bowl, mix the bouillon packets and the eggs with the spinach making sure they’re well combined. Divide the mixture into 8 portions, and roll a strip of flounder around each, tail end over the thicker one, leaving enough overlap to secure with a toothpick.

Preheat oven to 350 degrees, and melt the butter in an ovenproof dish large enough to hold the fish rolls comfortably. You may need a spatula to transfer the rolls to the dish, but be sure they are upright and the sides are straight. Sprinkle the tops with nutmeg, and bake @ 20-25 min. until fish is very white and opaque, and eggs bubble out of the top making a white foamy sauce. Serve at once with pan juices. Garnish with lemon wedges.

If Using Fresh Fish-To Freeze-Prepare up to point of baking. .Cover as directed and freeze for up to 2 weeks. Uncover and bake as directed above, adding 6-8 min to cooking time or until eggs bubble and form a sauce-like topping.

Glamorous Ham Casserole                                                                                       2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s
2 cups cooked ham in ½ inch dice. About ¾ lb. OR 3 thick slices from the Deli. Smoked Turkey or Turkey Ham will do as well

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

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

2 Tbs. melted butter

Paprika and parsley to garnish

The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type.

Combine all ingredients, except last three, in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.

Group III

Mediterranean  Fish

This is my play on a classic fish dish. Any firm fish, which can be rendered skinless, works as well. I often use frozen Flounder, Tilapia or Salmon fillets. 

4 boneless, skinless fillets of a firm fish @ 1 ½ – 2 lbs. preferably thawed, but can be left frozen.

(1) 26oz can diced tomatoes – divided with ½ reserved
(2) 10 oz. boxes frozen chopped spinach or 1 bag fresh spinach leaves

½ tsp lemon pepper 

2 Tbs. oil

Paprika

Place the oil in a pan large enough to hold the fish. If using frozen spinach, thaw and squeeze out excess water, then spread out in the pan. If using fresh baby spinach leaves, wash by running under warm water in a strainer, shake well and spread out on 4 plates. Place the tomatoes either on the spinach or in the pan and top with the fillets, evenly placed, then the oil. Sprinkle with lemon pepper and paprika. Bake at 350 deg. about 25 min. or until fish flakes easily. Remove fish with a spatula, if serving fresh spinach, allow the tomatoes to wilt the spinach as plating. Spoon excess tomatoes around the fish.

Pork Chops Basil*

 (8)  ½ inch thick center pork chops well-trimmed

½ cup flour

1 Tbs. garlic powder

2 Tbs. dried basil

½ a small can frozen orange juice concentrate

Water to dilute juice

¼ cup cream sherry or Madera

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 3/4  hour. Remove from oven, turn on broiler, and avoiding steam, lift foil. Dilute orange juice with the wine 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.

Lemon-Honey Chicken Breasts*
4 boneless chicken breasts-with skin-the skin doesn’t add calories and traps the marinade for flavoring.
½ cup fresh lemon juice or equal amount of concentrate
¼ cup honey
3 Tbs. fresh minced thyme or 1 ½ Tbs. dried
Rinse the breasts well and pat dry. Place them in a pan or freezer safe container large enough to hold them flat without overlapping. Mix the other 3 ingredients and swab the chicken, making sure to get up under the skin. Allow to set for 30 min. swab again. If freezing, place plastic wrap directly over the meat, cover the container and freeze for up to 2 months. Store the extra marinade in a small jar in the refrigerator. Roast the chicken at 425 deg. for 30-40 min. until thermometer reads 165 deg. or juices run clear, frequently basting with the reserved marinade.

*NOTE: A suggestion for delicious, complimentary sides for these 2 entrees, which can be ready when they are, would be microwave baked sweet potatoes and a frozen green vegetable such as broccoli flowerets, green beans or asparagus.

Sep 2

Cost of The Same Dinner 2015 2019 2021

PRICE INCREASE FOR THE SAME DINNER 2015-2021

On Sept. 3, 2015, I wrote about participating in a charity auction box dinner. The only rules for my contribution were that a dessert be included, need for utensils be minimal and that the choice of dishes easily consumed. I chose oven fried, Garlic Dusted Chicken, Chili-Lime Sweet Potato Salad, Balsamic Marinated Green Beans and Peach-Plum Pie. Back then I was able to include a tossed green salad for a total cost of under $12.00 or to be precise for $11.65.

Although I don’t usually post full menus, I decided to write about this dinner as an exercise keeping costs down while organizing a full, company acceptable meal in September 2015. Four years later I re-created the dinner to study price changes. On Sept. 1, 2019 I reported that I could bring in the meal for under $16.00, actually $15.15, if I omitted the salad.

Only two years have passed but I thought it would be interesting to duplicate this meal again and learn today’s cost, especially in view of the pandemic’s financial repercussions. Again by omitting the original salad, I could duplicate the dinner for $18.90. That’s a steady price increase of, roughly, $1.35 per year, indifferent to any economic problems caused by Covid. It proves the validity of the forecasted 5%-7% increase in prices for the foreseeable future, independent of our national economic situation. The explanation is provided in the footnote below. *

I include the recipes and the accountings from each of the three years in this post, please note the resources are the same. For the consumers this forecast means that either income keeps pace with the prices or changes are needed in shopping practices to maintain nutritional standards. Most people find food shopping time consuming and stressful even without financial boundaries. This prediction will ramp up the anxiety each year. 

As a personal chef service owner, I deal with shopping for multiple meals on a daily basis and have developed a system to save time, stress and money, without clipping coupons, chasing sales or changing markets. I simply didn’t have time for that. The system worked so well, I applied it to my personal food shopping, then shared it with friends who were equally pleased with the results. I’m currently turning my system into a course but meanwhile check out the summary here:  January 14, 2021.

 ACCOUNTINGS

2015-Sources Redner’s Supermarkets, Local Farmer’s Market
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
Fresh 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                                      

2019-Sources Aldi’s Market, Local Farmer’s Market
Chicken @$0 .88 –family pack-6.03lb. =$5.50
Green Beans $1.19 per fresh pack =$2.38
Sweet Potatoes @$0.78lb. -3lb. =$2.34
Peaches &Plums @$0.98lb.-3.5lb=$3.43     
2 limes@$0.25 each =$0.50
Cashew nuts-1 pkg.-$1.00
Total—————–$15.15                                     

2021– Sources Aldi’s Markets. Local Farmer’s Market
Chicken @ $0.99-family pack-6.20 lb. = $6.40
Green Beans @$1.49 lb. 2 lb. =$2.98
Sweet Potatoes @0.78 lb. 3 lb. =$2.34
Peaches &Plums @$1.28 lb.-3.5 lb. =$4.48  
2 limes @ $0.50 each = $1.00
Cashew nuts-1 pkg. $1.00
Total—————— $18.20                                 

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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 Fresh String Beans: Serves 6-8
(2) 1lb. pkgs. fresh whole green 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 vinaigrette recipe below
Cook beans as per package directions, drain and toss with oil, seasonings and herbs, if using . Serve warm or chilled.

Sweet Potato Salad with Lime: 6 servings (Substitutions noted)
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 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.

Peach-Plum 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

Tossed Green Salad-As included in the 2015 posting
About 2 lb. fresh greens-enough for 6 servings
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, any type basil, cilantro etc.
*Greens can be stored in water, chilled, for a few hours, then drained and tossed with dressing.

——————————————————————————————————————————————

*The story is simple. When a very efficient exfoliant was developed during the Vietnam era, its commercial value was apparent but crops had to be created which were impervious. Prior to that time agricultural experimentation in the U.S. had been done in colleges and universities under federal grants, which made any results government property.  However, private labs became involved in this project, with greater funding and developed a ‘super’ soy bean seed.

In the early ‘80s history was made when the first U.S. patent for a living organism was issued, not for the seed, but for the process which created it. After that, the process could be freely applied to other plants, corn, wheat etc. Naturally, the holder of the patent controlled the seed and consequently controlled the price of the crop. Please note the greatest price changes in the above accountings.

Now this process, in some form, has been applied to the seeds of most produce plants making them GMOs.  Included is fodder for our livestock which takes the axiom from above one step further. The one who controls the feed crops controls the husbandry industry and, consequently, the prices on meat and dairy.

If you have any doubts about the global scope of the situation, the next time you’re in a supermarket, take note of the origins, especially of the produce and seafood items, fresh, frozen and canned. You’ll see many products are now farmed internationally according to climate, not limited to their country of origin and transported to markets worldwide. Also note that 99% of packaged items contain soy or corn products, unheard of 50 years ago, when soy was rarely used in the U.S. as other than a cover crop. It helps to explain the complete control international conglomerates have on our food supply and understand why prices are no longer influenced by the economy of any one country and that the reality that the situation can‘t or won’t be altered for many years, if ever. 

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