Posts from the ‘Informational’ Category

Can I help?

This is a reprint of a posting from July 2018, but it’s even more pertinent today than it was then as is the book it’s about Can I help?.  After the past year, most people have a changed conception of ‘eating at home’ from menu planning, through shopping, prepping, cooking and serving to eating as a family.  Some will never want to see a kitchen again; a few will have discovered their ’inner chef’.  The majority should realize that having a few fundamental kitchen skills and basic recipes is a survival necessity.

I hope most people now understand cooking can be interesting, challenging and fun with terrific rewards, rewards greater than flavorful eating.  There’s the independence of not just being fed, but being able to provide treats on demand or eating any cuisine you wish when you wish. Best of all, cooking together is one of the best bonding tools, whether between adults and children, two adults or whole families learning to work together.

So if you’re heading to the kitchen and hear the question:  Can I help?  answer….

YES-If you’re old enough to ask the question. One of the nicest things about cooking is its adaptability to becoming a unifying group activity. When restaurant kitchen staffs are interviewed, the word ‘family’ pops up frequently in describing their work environment. So imagine what it can do to improve bonding in an actual family.

The modified recipes in Can I help? were originally devised to ease stress for those who cook with children in the kitchen, either on a regular basis or for special occasions, to include safe work for little hands. Then the book proved to be able to do much more. It’s a good guide for the novice or the pinch-hitter, under stress to produce an adult-pleasing meal in a strange environment. Also, it can act as a training manual to learn some survival skills for anyone starting, or planning to start out on their own or illustrate ways to simplify your favorite recipes for easier access.

Any adult cooking with children around knows that a kitchen in meal-prep mode is full of sharp objects and hot surfaces. Children are naturally interested, because they love to see something being made, especially when it involves all six senses. An interested child is a curious child and trouble prone if not kept occupied, while a busy child is a safe one. There are many jobs for even young children in a kitchen; washing and drying vegetables, peeling fruit, stirring mixes, they LOVE to pound meat and chop nuts with a mallet or turn a flour sifter. Slightly older ones, with a hand protector, can use a mandolin or grater. Whether on a daily basis, or for special occasions, cooking food with a child creates a bond of sharing.

The novice and the pinch-hitter, no matter how experienced a cook, are both under pressure to produce a meal working in unfamiliar circumstances. There is often the additional stress of this action having been dictated by a specific need; a special event, like Mother’s Day, an absence or illness. These modified recipes make the task simpler, but help finding things, or ingredients is very welcome and forms special friendships.

Obviously, as a training manual, the simplified recipes in Can I help? are invaluable. They keep teens focused and prevent older newbies from feeling like they’ve been enrolled in cooking ‘kindergarten’ . If nothing else, it’s an ego saver but these recipes do make the learning process easier, especially since they yield good results. It’s incentive to continue. For a teen, who has been helping in the kitchen since childhood, the recipes are like flight plans for solos. You could end up with a sous chef in the family, which is truly a welcome addition.

Actually, the family as a whole can benefit from this book and summer is a perfect time to begin the process. It’s a laid-back time of year, with the longer hours of daylight giving the evenings a relaxed feeling, lacking the intrusion of outside activities or pressure of homework. Dinner can be a little later, last a little longer and interacting with other family members given more time. Why not start a little earlier, say in the kitchen rather than at table? If everyone helps with meal preparation, it’s that much more time to spend together and the meal becomes a family accomplishment. It doesn’t have to be every night, once a week is a good start, and it can yield rewards the rest of the year too, if the family gets into the habit of pitching in. Simplified recipes can be a huge benefit in easing this process. The book is available for $7.99 on Kindle and in our site book section. Just got to dinnerwithjoy.com/booksproducts/

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. I’m including a couple of sample recipes from each group below to show how they can be both ‘company presentable’ and easy to make. With each category heading I’ll list a couple of others from that group as examples of the variety of options.

Breakfast:

Other recipes include Eggs Parmesan, Easy Home-Made Cinnamon Buns, Oven Pancake and Melon Boats

Yogurt with Bananas and Nuts: Serves 4
3 large, ripe bananas
16 oz. Greek yogurt
4 Tbs. toasted chopped nuts, walnuts, almonds or hazelnuts
Peel the bananas and wrap separately in plastic wrap. Microwave 1 min. on high. Cool, unwrap and mash. Gently mix with the yogurt and spoon into 4 dessert dishes. Chill briefly to cool and sprinkle nuts equally over the tops as garnish.

Eggs Florentine: Serves 4
(1) 10 oz. box frozen chopped spinach
4 eggs
1 tsp. salt OR 1 envelope bouillon powder-beef or chicken
Pinch nutmeg
Grated Parmesan cheese
Thaw and drain the spinach in a sieve until it is moist but not wet . Mix in the bouillon or salt and nutmeg then divide it between 4 greased custard cups or ramekins. Top with a raw egg and sprinkle with cheese. Place cups in a pan with ½ inch water and bake at 350 deg. 15 min. or until eggs are set.

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Lunch:

Some other options are Strata Burgers, Monte Cristo Sandwiches, Classic Quiche, and Gazpacho-Pasta Salad

Tuna and Bean Salad: Serves 4
6 oz. can solid white tuna in water- drained
16 oz. can cannellini or other white beans-rinsed and drained
2 plum tomatoes diced
2 tsp. dried basil
Ground black pepper
Salt to taste
1 Tbs. balsamic vinegar
2 Tbs. fresh lemon juice
1 tsp. powdered garlic
1 Tbs. oil
2 Tbs. Dijon or spicy mustard
Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients. then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on lettuce lined plates garnished with a sprinkle of basil.

Turkey Mousse: Serves 4
1 ½ cups chicken or turkey stock
1 envelope Knox unflavored gelatin
1 ½ cups minced cooked chicken or turkey – Deli, canned or leftover
¼ cup mayonnaise** See options at bottom
1 small onion minced
1 stalk celery minced
½ tsp . curry powder
1tsp. celery seeds
¾ cup heavy cream whipped ** See options at bottom
Soak gelatin in a microwave safe cup with ½ cup of stock until softened and risen. Microwave for30 sec. or until dissolved. Mix in all remaining ingredients except cream and chill until beginning to set. Fold in whipped cream and spoon into a lightly oiled 1 qt. mold. Cover and chill overnight. Unmold and serve on a lettuce lined plate.
** Cream can be replaced with yogurt. Use 1 ½ cups plain Greek yogurt and increase mayonnaise to ½ cup.

Dinner:

Among the other choices are My Beef Kabobs, Chicken with Cherries, Pork (or Turkey) Loin with Apricot Glaze and Salad Nicoise. These recipes point out specific tasks for children.

Chicken with Mustard and Honey: Serves 4-easy to divide and/or multiply
NOTE: The seasoning ingredients are placed under the skin to help them infuse the meat. This can be done by children and they can count the cooking time.
4 large chicken thighs
4 tsp. honey
4 tsp. Dijon or grained mustard
¼ tsp. ground black pepper—optional
Garlic Powder NOT garlic salt
Mix the honey, mustard and pepper, if using. Lift the skin on the chicken and place 2 tsp. of the mixture on the meat sprinkle with garlic. Place the pieces slightly separated in a roasting pan with ½ inch of water or broth in the bottom. Bake in a preheated 350 deg. oven for 30- 40 min. or until juices run clear when pricked with a knife point.
A pan sauce can be made by adding a bit of apple juice, cider or broth to the pan drippings to deglaze.

Double Punch Lasagna Roll-Ups: Serves 4
Save for the actual cooking, children can do most of the work in preparing this dish.
If you need to plan ahead for an oven-ready dinner, this casserole keeps wonderfully well for 2 or 3 days in the refrigerator, and makes a good party dish, but the stuffed noodles have to be served as separate entities. Don’t randomly cut into the dish.
1 lb. ground turkey (Frozen rolls ex. Jenny-O, work well here. The finer ground seems to compact more easily for stuffing. Be sure to thaw before cooking.)
1 medium onion chopped
(1) 4oz. can mushrooms-stems and pieces – drained
2 tsp. chopped garlic
2 tsp. dried oregano
2 tsp. dried basil
¾ cup ricotta cheese
1 Tbs. oil
4 Lasagna noodles broken in half (or cut after boiling)
(2) 8oz. cans tomato sauce
7 oz. canned diced tomatoes = ½ a 14 oz. can- drained and juice reserved
2 ½ cups milk
5 Tbs. flour
5 Tbs. butter
4 oz. Monterey Jack cheese in small cubes ( peppers optional)
¼ tsp. ground nutmeg
Salt to taste
Grated Parmesan cheese and paprika to garnish
Cook noodles in boiling water until very tender @ 10 min. Drain and keep in cool water so they don’t dry out. In a skillet, heat oil over medium heat and sauté onion until soft @ 3 min. Add mushrooms for 2 min. then add garlic for one minute, then turkey, separating it between the fingers as it goes into the pan, and 1 teaspoon each of the oregano and basil. Cook, stirring, to keep meat separated until it browns @ 5 min. If mixture begins to seem dry or stick to the pan, add a bit of the reserved tomato juice. Stir in ricotta and remove from heat.
Lightly coat a casserole about 9x9x3, with cooking spray. Spread tomato sauce, diced tomatoes and second teaspoons of oregano and basil, in the bottom. Lay out the noodles, and put an equal portion of the meat mixture on each. Roll the noodle around the stuffing, until the ends meet, and carefully lay each, seam side down in the prepared casserole.
In a saucepan, over high heat, melt the butter until it foams. Remove from the heat and stir in the flour to make a smooth paste. This is called a Roux. Add the milk, and stirring constantly to incorporate the roux, return the pan to the stove over medium heat. Continue stirring until sauce thickens, never allowing it to boil (lift the pan for a moment if it starts to) @ 3 min.
When it has thickened, stir in the Jack cheese until it melts, add the nutmeg and salt. White Sauce often does need salt (see Sauces and Gravies Link) Pour this sauce over the noodles, dust with grated parmesan cheese and paprika to garnish. Preheat oven to 375 degrees and bake until sauce bubbles and slightly browns about 30 min.

Dessert:

Here there are three recipes to show the variety. Some other choices in the book are Fruit Pizza, Chocolate No-Cook Bars, Cherry Cobbler and Chocolate Raspberry Cake

Easy Berry Angel Cake # 2

1 purchased pound cake
8 oz. tub of Whipped Topping
1pt. box of strawberries
Save several nice berries for decoration. Slice the rest and sprinkle with sugar. Allow to rest a few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3^rd of the whipped topping, spoon ½ the sliced berries over it allowing the juice to drip down the sides. Repeat with 2^nd layer. Finish with 3^rd layer topped with the rest of the whipped topping and the reserved decorative berries.

Dump Cake

2 cans fruit pie filling
1 box yellow cake mix
½ cup butter or margarine melted
1 tsp. ground cinnamon – optional
Spread the pie filling in the bottom of a 13 x 9 inch pan, mix with cinnamon if using. Cover with the dry cake mix and pour the butter over all. Do not stir. Bake in a preheated 350 deg. oven 30 min. until top is golden. Serve with ice cream or whipped topping.

Fruit Gelati: Makes 1 quart
2 bananas
2 papayas
1 Orange grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1 lemon grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1lime grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
½ cup sugar
1 quart milk
1 tsp. vanilla
Blend or process all ingredients until blended. Pour into a shallow pan and freeze overnight. Process again until smooth, pour into a bowl and freeze overnight again. Scoop as ice cream to serve.
Variation: Substitute 1 ripe pineapple diced and 4 peeled and diced kiwi for the other fruit.

THE USEFUL TORTILLA

After college, a friend of mine, also a child of the Jersey Shore, took a job in Oklahoma, moaning as she left that it was so far from the sea and seafood. Decades later she returned to New Jersey, addicted to Tex-Mex food. I was an easy convert, but though I’ve included a few taco, fajita and enchilada recipes in my posts, I never felt knowledgeable enough to discuss the cuisine. 

I still don’t but during the past year I’ve learned a few things about the ‘street food’ category of it, I think worth sharing. Remote working has put an increased demand on the home kitchen, especially around lunchtime which often spills into dinner. In this situation the tortilla can become a super-hero, crossing cultures.

They’re great time and money savers when frequent shopping is less convenient. A pack of tortillas stores in less space and lasts longer than a loaf of fresh bread, making for easier pick-up meal planning and are useful additions to the pantry in other ways. Cut in wedges, sprayed with cooking oil sprinkled with lemon pepper or salt and pepper and paprika, baked at 325 degrees for about 8 min, they’re wonderful substitutes for crackers when serving dips, or just eaten as snacks. Of course the flour ones replace bread in sandwich wraps. You can also make your own taco shells by microwaving the corn tortillas, covered for 1 min, to soften them, then draping them over the wires of the oven shelf, and baking them as above. Or create a dessert by cutting them in wedges, sprinkling them with cinnamon and sugar, baking them, as above, dusting them with powdered sugar, and layering them at angles, drizzled with honey.

I’ve found lots of different uses for this ‘Mexican Sandwich Bread’.  For example, I spit  a hot dog, lay the halves on a tortilla, add the ‘fixens’, roll and microwave for 1-2 min.—Better than a bun. Other sandwich fillers can be similarly served, especially cheese combos-try cream cheese and jelly for a quick sweet treat or even a dessert. 

But the real value has been in presenting leftovers in appetizing ways and/or stretching the supplies on hand. Leftover chicken or meat? Slice in strips, add sliced fresh peppers and onions, or use frozen, and sauté, or microwave, in a little oil. Serve hot, with warmed tortillas and a selection of all/choice of sour cream, shredded cheese, salsa, mashed avocado and lettuce. Or roll meat and roasted vegetables in a tortilla, place in a pan with a little salsa, pour more over, top with cheese and bake. 

The beauty of these solutions is that the ingredients are always changing and the combinations always new. It doesn’t hurt that they are ready in minutes either.  That’s O.K. though because Tex-Mex is new and innovative itself. In fact, it’s claimed the ‘Fajita’ was just introduced in 1971.

However, for anyone not familiar with Tex-Mex, here are some basic tips and recipes. These are far easier than the ones in food magazines and they’re good practice, until you’re ready to begin to create your own. So I haven’t included any dishes like burritos or quesadillas that require additional frying, simply two enchilada recipes which are simply baked. There’s no reason to stick to the Tex-Mex theme either- for example a Ruben Taco or burrito would be fun and taste great.

RECIPES
There are two types of tortillas, the ancient Aztec made from corn meal and the more modern ones made from wheat flour. The corn ones have more flavor and texture, but break easily are smaller and used for recipes requiring less filling. The best way to work with them is dampened, usually with sauce. The larger flour tortillas bend easily, are sturdier and hold more fillings, but require shortening. Both should be warmed before serving, corn over the stove or a fire, flour in the microwave or oven. Uses are: Corn:  Tacos, tostadas, taquitos, enchiladas, chips
Flour: Tacos, fajitas, quesadillas, burritos, flautas, chips
These recipes illustrate types of fillings which can be used in different tortilla dishes. Burritos and quesadillas, while cooked differently use similar fillings. So do fajitas and taquitos. Tacos and Enchiladas, as you see, can swing either way. So remember the textural distinctions when devising your own creations. Tip-scrambled eggs are a favorite quick filling for any presentation.

Basic Beef Taco: Serves 4

1 lb. ground beef or chicken, pork, turkey
1 large garlic clove-minced
1 tsp. EACH dried oregano and cumin
Salt and pepper to taste
1 Tbs. EACH chili powder and flour
½ cup broth
Saute beef, garlic and seasonings in a non-stick pan until no longer pink.  Add the remaining ingredients and cook, stirring until thickened, about 5 min. Serve in taco shells.
NOTE: This beef mixture can be used in burritos and quesadillas.

Fish Tacos: Serves 4
1 lb. meaty fish-shark, marlin, swordfish, tuna
1 clove minced garlic
2 medium limes-1 sliced, 1 in wedges
¼ cup oil
1/8 cup minced cilantro
Salt and pepper
2 small tomatoes-diced
1/8 cup minced cilantro
1/8 cup diced onion

1 jalapeno pepper-diced
2 Tbs. orange juice
¼ cup EACH mayonnaise and plain yogurt
1 ½ cups shredded Jack or cheddar cheese
1 ½ cups shredded cabbage
8 corn tortillas
Marinate fish in next 5 ingredients for 30 min. turning occasionally. Remove, plate and garnish with lime slices and a sprig of cilantro. Cover with plastic wrap and chill at least 2 hr. Combine next 5 ingredients and allow flavors to meld making salsa. Stir together mayo and yogurt for sauce and chill until ready to cook fish. Broil or grill fish 10 min. per inch of thickness, turning once. Cut into ‘finger’ slices and place in warmed tortillas. Top with cheese, salsa, cabbage and mayo mix. Serve with lime wedges.

Classic Fajitas: Serves 4- From Dinners With Joy by Joy Wielland

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 if using, chicken. Cook about 8 min., until the chicken is done and its juices run clear, and the vegetables are crisp tender. If using beef, cook vegetables about 4 min and add beef the last 4 or 5 min, so that it browns but stays tender. 

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 warn 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.

NOTE: 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 ! ! !

Tortilla Strata Burger: Serves 4 for lunch-double recipe to serve 4 for dinner- From Dinners With Joy by Joy Wielland

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

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(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, 1/6^th of the sour cream, then 1/6^th 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. 

NOTE: This dish 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 once saw a friend make the skewer into a decoration by putting a cherry tomato on it before serving. A healthy, fun burger for the family to share but if serving 4 for dinner, the recipe

Enchiladas: Serves 4 -From Dinners With Joy by Joy Wielland

(8) 8 inch flour or corn tortillas

8 oz Ricotta cheese

(1) 4oz can green chilies

½ lb. ground turkey or beef or 1 cup sliced, cooked chicken, leftovers or from the Deli

6 scallions chopped

½ cup chopped green bell pepper- use remainder from Recipe # 4

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 the chicken, cut it 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.

Vegetarian Enchiladas: Serves 4
1 Tbs. butter
¼ lb. mushrooms
½ cup EACH corn, diced sweet potatoes and diced onions
¼ diced bell pepper
1 zucchini –diced
½ tsp. cumin
1/8 tsp. EACH garlic powder and dried oregano
½ cup tortilla chips-crushed
5 oz. grated cheese
3 Tbs. minced cilantro
Salt and pepper
3 cups tomato sauce
8 corn tortillas

Saute onions in butter until browning, add remaining vegetables and seasonings. Cook vegetables to crisp-tender, cool then add 2 Tbs. cilantro, chips, most of the cheese and correct seasoning. To prepare tortillas see directions in above recipe. Slightly warm tomato sauce and smear ¼ cup in bottom of a baking pan which will comfortably hold the enchiladas. Dip on side of each tortilla in the sauce, place sauced side up on a plate add ¼ cup oc the filling, roll up and lay in baking dish. When dish is filled, spoon over remaining sauce and top with reserved cheese and cilantro. Bake 30 min. in  350 deg oven until bubbling. Optionally  garnish with sour cream.
NOTE: This dish can be made in smaller pans, foil covered, frozen, thawed and baked at a later date.

FOOD FACTS FOR MILLENNIALS

Now, well into our second year of social distancing, but with relaxing restrictions, it’s wonderful to think about gathering again for those occasions associated with spring, which mean so much, graduations, weddings, even Memorial Day. However, chances are we will still have to cope with limitations and for some family and friends, unsure how far to plan ahead, digital gifting is the best option.

The simplest digital gift is a book. A book is always a great gift, because it’s personalized without being personal, and digital is a great substitute for a material gift whether or not it’s presented in person. Food Facts for Millennials is a perfect gift selection for those planning to start out on their own.

For the graduate, newlywed or anyone opening a new page and setting up housekeeping, organizing the kitchen and food supply can be a problem with a major time impact on a busy schedule. The supermarket can be a scary place, wondering what to choose, how to use it, how much to buy, which brand is the right one for you and the prospect of ‘register shock’ or worse budget deficit looming over your head. This book will help you calculate your needs before you start to market, and go with you on your cell to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands.

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

Having relatives with regimented diets, I knew the chief ‘red flags’ are easily isolated and examined in the baking category, dairy products, sugar and recently flour, so I began making notes on substitutions, new items from ethnic cuisines and product options for reference. When my paper pad became bothersome to carry, I switched to digital notes. Showing them to a friend, her newlywed daughter asked for a copy, which led to Baking Basics and Options, and then she added a request, with prices rising, for a book on meats to find optional cuts. That resulted in books on poultry and seafood.

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

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

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

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

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

1) BAKING BASICS AND OPTIONS

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

2) THE POULTRY PLACE

This book discusses modern changes in breeding methods; why we’re assured of tender birds and the “stewing” chicken and capon are obsolete. It explains the differences in terms between generic, brand-name birds as found in the supermarket, free-range and organically raised. There is complete information ion Salmonella and how to avoid it. This advice extends to a section on the safe handling and use of eggs, and another section on reasons to clean and brine all poultry. There are detailed instructions on preparing all types of birds for cooking. Listed are descriptions of all domestic fowl and the most universal of game birds, along with several recipes for each. Also included are time and temperature charts for general knowledge and detailed instructions for carving and serving each type of bird. Nothing is left to chance. ($3.99)

3) SAVVY SAUCES and GRAVIES

This book is a “Cliff Notes” on sauces and gravies. It starts by defining the differences between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients that can be used and giving recipes and directions to do so . It describes the different types of gravy and gives directions on how to make each from scratch as well as shortcuts. Outlined are ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 Classic French “Mother” sauces—the ones found on menus not in packages. Each is described in detail and instructions given for making and using them, as well as for the many varied second and third generation sauces they inspire.

As the way sauces evolve is explained, it becomes clear they can be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them. Recipes illustrating the different types and applications of sauces are included along the way and tips to DIY sauces at will. ($3.99)

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

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

5) ALL ABOUT SEAFOOD

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

6) THE MEAT STOP

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

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

DIPS FOR SPRING 2021

Of the spring holidays in the U.S. only Easter and Passover are internationally observed. The others are national and of relatively recent origin, mid 19th and 20th century. Unburdened by traditions, we’re free to personalize those celebrations, make them as casual or low-key as we please. With the weather improving each week as summer nears, that often results in gatherings being held or shifting outdoors. This is especially true as we emerge from social distancing restrictions. For over a year, we’ve been conditioned to feel safer outside.
Casual parties and small family get-togethers are accepting of impromptu moves and they should be anticipated when planning the food for these gatherings. Easily served, temperature stable dishes are a good solution. It’s even better if the recipes are simple and the ingredients pantry accessible but it’s the very best if any leftovers can be used in other ways.
Enter the dip, spread, pate, by any name this form of appetizer is the answer to the menu problem for smaller spring parties. Depending on their base, they can stand heat for hours, be made from stocked pantry supplies in desired quantity as needed and later serve as either the flavoring condiment or filling in sandwiches. Moreover, there’s such variation in the recipes, that several can be served at the same affair and not seem boring.
Though dips are communally presented, the proper sized and type dipper is especially important now to maintain social distancing precautions. The proper one-bite sized dipper not just discourages double-dipping, but prevents it. Presenting the dip with a spoon or spreading knife also prevents cross-contamination. Such simple options are real safety measures.
The following recipes fill all the requirements. The first two are bean based, the second two vegetable. Then there’s a selection of cheese based recipes that are heat tolerant and contain no ingredients which cause them to spoil. Finally, there are two cooked dips which, obviously aren’t affected by the temperature. So welcome spring with good taste.
After the recipes, I’ve added some recommendations for dippers. Aside from having a potato chip break off in the dip, nothing irks me more than to sample a dip and be left with a large piece of dipper. Double dipping isn’t an option, especially now. I don’t need the extra carbs of an oversized chip and I usually discard it somewhere. If I’m the hostess, I realize that half my dipper supply ends up in the trash. In addition to selecting one-bite sized dippers and providing spreaders, even a butter knife with the dip, there are other simple solutions needing only a bit of effort because the answer is providing smaller dippers. See them after the recipes.
RECIPES
Bean Based Dips: The best known of these is garbanzo based Hummus. The recipe is all over the web, and the product is available in every market, both ready in tubs and in mixes. So I’ll only add a few tips on making the commercial appear home-made. To10-12oz. of dip, add ¼ cup chopped mint leaves and a few drops fresh lemon juice to taste. Stir in don’t blend. It’s the contrast in tastes that is interesting.
Cannellini Bean Dip: serves 4-6 From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans cannellini beans rinsed and well drained
2 oz. grated cheddar cheese
2 Tbs. chopped fresh parsley
3 Tbs. olive oil
Salt and pepper to taste
Blend beans into a chunky paste. Stir in the other ingredients and chill well. Serve with a swirl of oil on top and fresh parsley.
Buttered Nut and Lentil Dip: Serves 4-6-From Practical Party Food by Parragon Publishing
4 Tbs. butter
½ cup dried lentils
1 small onion chopped
1 ¼ cups vegetable broth
¾ cups blanched almonds
½ cup pine nuts
½ tsp. EACH cumin, coriander and ginger
1 Tbs. chopped fresh cilantro- for garnish
Sauté the nuts in ½ the butter until golden remove from pan and set aside. Saute the onion in the rest of the butter until golden, add the broth and lentils and bring to a boil, then lower heat and cook for about 30 min. until beans are soft. Blend beans, onion, broth, nuts and spices until smooth. Chill and serve garnished with cilantro.
Vegetable Based:
Artichoke and Cumin Dip: serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans artichoke hearts-drained
2 garlic cloves
½ tsp. cumin
Olive oil as needed
Salt and pepper
Blend all ingredients with enough oil to make a smooth consistency. Serve chilled
Smoked Fish and Potato Dip: Serves 4—From Quick and Easy by Parragon Publishing
1 lb. starchy potatoes-peeled boiled and mashed
10-12 oz. smoked fish- skinned and boned, flesh flaked-see note*
3 oz. white grapes-microwaved, covered for 1 min.in 1 Tbs. water then drained
2 Tbs. EACH sour cream and lemon juice
1 Tbs. EACH capers, chopped dill pickle and chopped fresh dill OR1/2 tsp. dried +to garnish
Salt and pepper to taste
Blend the flaked fish meat and potatoes until smooth, add the sour cream, lemon juice and grapes and pulse to incorporate. Stir in the other ingredients. Chill for 2 hrs. to meld flavor.
*Whiting or Mackerel available whole in the Deli counter of most supermarkets.
Cheese Based
Sundried Tomato Pate: Serves 6-8—From Tea Time Journeys by Gail Greco
½ cup oil packed sundried tomatoes-drained, save oil for another use.
8 oz. cream cheese
¼ cup butter
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¼ cup butter
¼ tsp. EACH dried oregano and basil
½ tsp. rosemary
Blend everything until smooth. Chill at least 6 hrs. before serving.
Marinated Feta with Lemon and Oregano: Serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
7 oz. Greek feta cheese
¼ cup oregano leaves
1 lemon in wedges
1cup extra virgin olive oil
Drain and dry the feta and cut it in chunks. Marinate in the oil, oregano and lemon wedges covered and chilled for at least 4 hrs. (the longer the better.)
Basic Dips: Each serves 8-10
To 8 oz. cream cheese, 12 oz. sour cream, salt and pepper add:
1) 2 Tbs. dill and 1Tbs. grated onion
2) 1 ½ oz. onion soup mix and 2 Tbs. chopped chives
3) 6 oz. salsa and ¼ cup EACH chopped cilantro and chopped black olives
4) 1 mashed garlic clove, 3 scallions-white part only-sliced thin and 3 Tbs. finely chopped mixed, fresh herbs
For each recipe, blend ingredients and chill well to let flavors meld before serving.
Cooked Dips
Caponata: Serves 8-10-From the Everything low-Carb Cookbook by Patricia M. Butkus
½ cup olive oil
6 medium zucchini in ½ inch slices
1 red bell pepper in medium dice
6 cloves chopped garlic
2 cups diced tomatoes
½ cup tomato paste
¼ cup capers-drained
¼ cup balsamic vinegar
½ cup chopped toasted walnuts
Salt and pepper to taste
Saute the zucchini in the oil until golden on both sides about 5min. over medium heat. Add the other ingredients, except the nuts, and simmer for 15 min. stirring often to prevent sticking. Season to taste and chill covered in a glass or ceramic container overnight. Serve at room temperature garnished with the nuts.
Chorizo and Garbanzo Tapas: Serves 4-6 –From Special Occasions by Parragon Publishing
9 oz. chorizo sausage
½ cup olive oil
(1) 14 oz. can garbanzo beans rinsed and drained
Salt and pepper
Fresh oregano to garnish
Whisk 6 Tbs. of oil. salt, pepper and the vinegar to taste in a non-metal bowl. Cut the sausage in ¼ inch slices and cut the slices crosswise. Sauté the onion in 2 tbs. oil until soft, add the sausage and cook 3 min. more until done. Drain on towels and stir into the marinade with the beans. Allow to cool completely, and chill, covered if not serving at once. Serve at room temperature garnished with oregano.
Dipper Ideas:
1) Roll slices of packaged bread, whichever kind compliments the dip it accompanies, very thin and cut in 4 pieces-triangles, squares or slices. Toast on both sides in the oven and allow to sit out to dry and crisp before serving.
2) Spread an 8 inch tortilla, corn or flour lightly with oil and sprinkle with seasoning or herb of choice. Cut a 4 inch circle out of the center and divide into wedges. Cut the outside rings in 1 inch intervals. Bake in a 350 deg. oven for 10 min. or until dry and crisp. Cool completely.
3) Do the same with pitas, opening each into 2 rounds and dividing each round into 8 wedges
4) Buy grissini, the very thin bread sticks. They snap into 2 inch pieces cleanly and appear a culinary choice rather than an economy measure.
5) Make your own bread sticks. Buy frozen bread dough. You probably won’t need more than 1 loaf per event but working with 1 loaf at a time, divide it in 3 and roll each piece in a 16 inch rope. Cover and allow to rise. Cut that into 1 inch segments and roll each to 6 inches. Lightly brush it with oil, milk or egg white and roll in seeds or sprinkle with kosher salt. Divide into (3) 2 inch pieces and place on a parchment lined baking sheet. When all are done, bake at 450 deg. for15 min. until crisp and golden.
6) Bite sized cut vegetables are always an option, especially in spring. In addition to the usual selection, try pieces of bell pepper, zucchini or beet slices, scallion cuts, blanched snow peas, or pieces of fruit or berries on toothpicks-grapes are good. (Have a saucer for used toothpicks handy.)
Store all of these items in an air tight container.

EARLY SPRING VEGETABLES

Last week, I discussed our natural preference for lighter foods as spring arrives. One of the first things we look forward to are fresh vegetables but Nature doesn’t always run by our calendar. If winter lingers or more often if the holidays fall early, fresh produce isn’t available for special menus. That used to be a problem but, now, with air transport and flash freezing, most vegetables are in stores all year. Perhaps they’re not as young and tender as locally grown, but the taste and spirit of the season is still conveyed.

Over the years I’ve written many posts on different aspects and varieties of spring vegetables. You can check them out at these links  April 12, 2012,    April 19, 2013, April 21, 2014, May 17, 2014, April 9, 2015,  April 23, 2015,    March 31, 2016, April 6, 2016 , April 20, 2017,  March 15, 2018,   April 2, 2020 and  March 11,2021. 

Two tips on dealing with fresh or frozen vegetables at any season; first, they can always be made a bit special by preparing them in 2 quick ways. One to glaze them; boil or steam them to crisp tender, then sauté them with butter (about 1 Tbs. per pound) and appropriate seasonings until well coated and shiny. See carrots below. Two: braise them by immersing them in a flavored liquid, covering the dish and slow baking until vegetables are tender. See leeks below.

Second tip: adding herbs is the easiest way to flavor vegetables, especially in spring when herbs sre themselves, a new spring growth.

This year because the holidays run concurrently, I’m hoping the markets will be filled with lots of fresh choices, but in case the weather doesn’t cooperate, I’m going to focus on 12 cooked side dish and 1 salad recipe for 9 standby vegetables which will always deliver the desired effect in presentation and taste for spring meals. 

RECIPES

Asparagus
Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems. If marinating, put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve. If saucing, shock spears with cold water, chill them and sauce before serving or sauce and serve hot.
For Marinating: A vinaigrette of choice is best
For Saucing: A plain white sauce is good or optionally for 4 servings combine

1 cup cooled cooking water

1 Tbs. cornstarch

Lemon pepper to taste

Dissolve the cornstarch in the liquid and bring to a simmer, stirring constantly until thickened. Add seasoning to taste. For a richer sauce, add 1 beaten egg yolk to the cooled sauce and reheat, over low, stirring constantly until sauce is quite thick. Check to adjust seasoning.
Garnishes: Asparagus loves to be decorated and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even breadcrumbs.

Thyme Baked Carrots: Serves 4 
1 lb. carrots-small regular carrots are best for this-peeled, julienned (¼ x 3 inches)
1 cup chicken or beef stock
2 Tbs. chopped fresh thyme-parsley, marjoram or sage will also due
2 Tbs. butter
Place the vegetables in a shallow baking dish, pour the stock over, season, scatter the thyme on top and dot with butter. Bake at 350 deg. for 35-40 min. until stock is absorbed and carrots are tender. Serve warm.

Orange Glazed Carrots: Serves 6- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand
1 lb. baby carrots-cleaned and sliced on an angle
2 Tbs. butter
2 oranges
½  tsp. nutmeg
Boil carrots 7-9 min. until crisp tender, drain. Zest one orange and squeeze both. Place the juice, butter, zest and nutmeg in a skillet. When butter melts, add the carrots and sauté with rest of the ingredients over low heat, stirring gently for about 2-4 min. until glazed. If making ahead, reheat gently in the microwave and garnish with parsley.

Braised Leeks: Serves 6
Leeks are prone to retain soil. To clean cut to within 1 inch of the white part, soak well and hold under running water. If some dirt is still visible, cut them in half lengthwise.
6-8 Leeks-cleaned
1 cup + chicken broth
6 Tbs. Butter
Salt
Steam the leeks in a covered pot with the broth and salt to taste until tender. Drain and melt the butter in a pan, add the leeks and cook over medium heat, turning often, until lightly colored. Check salt and serve hot with butter pored over. Garnish with parsley or dill.

Braised Fennel: Serves 6
Simply replace the leeks in the above recipe with 3-4 trimmed fennel bulbs.

Leek and Potato Bake: Serves 4
2 large leeks trimmed –equal quantity of ramps about 6 to 8
2 lb. potatoes- a more floury variety is best here – Idaho, Russet, Eastern All-Purpose
1 ½ cups light cream
6 oz. Brie cheese sliced
Trim leeks (ramps), cut across in ½ inch slices and blanch for 1 min. Pierce the potatoes and microwave for 2 min. cool and slice thin. Put half the potatoes in a shallow baking dish and spread out to the edges and cover with 2/3^rd of the leeks (ramps). Cover with the rest of the potatoes and tuck the other 1/3^rdof leeks and the cheese around and slightly under the potatoes. Pour the cream over and bake in a preheated 360 deg.  oven for 1 hour until potatoes are tender. Cover with foil if the top begins to over brown.

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

Green Peas, Lettuce and Scallions (Green Onions) Serves 6

1 Tbs. butter

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Salt and pepper and lemon pepper

2 heads Bibb lettuce-halved lengthwise

3 bunches scallions—roots and tough green ends trimmed

1 lb. peas- frozen or fresh

1 Tbs. oil

Salt and pepper and lemon pepper

Melt the oil in a sauce pan over low heat; gently toss the lettuce and scallions to coat well.

Sprinkle with a little salt and freshly ground pepper. Butter, cover and cook 5 min. stirring once.

Add peas, toss to coat well in sauce and add ¼ cup water, cook 5 min. Uncover, increase heat to medium and stir constantly until water evaporates. Adjust seasonings using lemon pepper. Serve.
Peas and Mint: Serves 4-6

1 lb. fresh or frozen peas

¼  cup. chopped fresh mint.

2 Tbs. butter

Steam or lightly boil the peas until crisp tender about 5 min or as stated on package. Drain, add mint or butter and toss to coat and mix, Serve at once.

Sautéed Radishes: Serves 4- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand.
1 lb. radishes-trimmed and split lengthwise
1 Tbs. minced garlic
1 Tbs. rice vinegar or other light, flavored vinegar
¼ cup olive oil
Salt and pepper
Heat the oil in a sauté pan over medium heat, add the radishes, season and add garlic. Cook 5-6 min. gently tossing. Add the vinegar and stir to incorporate. Serve at once.

Spring Spinach Salad: Serves 6-8—depending on size of bag OR
7-12 oz. . fresh, spring spinach
4-6 red radishes= 1 per serving
¼ cup toasted, chopped walnuts
4-5 fresh strawberries per serving – halved if large
½ cup crumbled feta cheese—optional for garnish
Vinaigrette dressing of choice—Raspberry suggested
Wash greens snap off hard stems, wash and hull berries, wash and thinly slice radishes, discarding greens. Chill all ingredients, in water if necessary. Drain and divide the spinach among plates, scatter radish slices, then berries, nuts and cheese over. Drizzle with dressing.

Spinach Pie: Serves 4
(1) 10 oz. package frozen chopped spinach-thawed-excess water drained off
1 envelope beef or chicken bouillon granules
1 egg slightly beaten
pinch nutmeg
Mix first 2 ingredients, pour into a lightly greased casserole, sprinkle with nutmeg and bake 30 min.in a 350 deg. oven until set, or microwave 8-10 min. Serve hot. Transport as for corn above.

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

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

BEETS AND CABBAGE DRESSED FOR SPRING

Mother Nature rarely adjusts her schedule to ours, especially when it comes to delivering spring produce by dates we dictate. While we’re ready for warm weather, the sight of flowers and new grass, she ignores March 21 as her opening day, usually opting for another month or so to have the first produce crops ready. So here we are, with our appetites primed for spring, ready for fresh seasonal vegetables, forced to wait as the saying goes; “For nature to take her course.”

Of course there’s always frozen and produce transported from a distance, but they don’t have the succulence of the fresh local crop and, for me, kind of spoil the anticipation. My solution is to turn to new ways to present a few year ‘round favorites.

Cabbage, for example, is boiled or served as kraut in winter, yet coleslaw is a regular at summer meals, so it qualifies as a bridge between seasons. Serving it in some different ways to show off its freshness gives it a new appeal. I’m looking forward to making Pepper Hash (see description below with recipe) this weekend. I come from a seaside resort town, where fish was plentiful and every market had a large container at the fish counter. I hadn’t realized how much I missed it until I started this post and that I’ve never served it at home. It will be a spring treat, adding zip to a meal and giving my family a new fresh, taste experience.

Red beets are another vegetable that spans the seasons. Served hot in winter, they’re just as good cold, pickled beets really perk up summer meals. Once very popular, they’ve lagged for a few decades despite the introduction of new ‘heritage’ varieties. It’s a shame because beets are flavorful, versatile and full of nutrients. Moreover, the juice from pickled beets does wonders for hard boiled eggs, and preserves them for up to a month—good to know with Easter coming up! Pickle some beets and you won’t have to worry about how and how fast to use up those eggs from the hunt.

Actually cabbage and beets are great partners. There are several recipes for them together, and the other night, feeling creative, I made a salad of slivered cabbage wedges, pickled beets, sliced onion with toasted walnuts and feta cheese in a wasabi infused vinaigrette garnished with dill seeds. It was so good I plan to have it again this week, adding left-over roast pork and probably some bugler to make a full dinner. I’ve included some recipes combining them below.

So until Nature presents us with this year’s produce, try satisfying your craving for fresh seasonal food by putting new twists on standard fare. The recipes below are only a few suggestions but I’m sure you’ll like them and, hopefully, find some to build on to suit your personal choice.

RECIPES

Braised Cabbage: Serves 4
1 head cabbage -2-3 lb.
2 Tbs. butter
2 Tbs. oil
½ cup white wine
2 tsp. chopped fresh dill or 1 tsp. dry dillweed
Salt and Pepper
Wash and drain the cabbage . Cut in large cubes. Saute over medium heat in the oil and melted butter, tossing with two spoons until slightly wilted and lightly browned. Add the wine and seasonings, cover, reduce heat and cook down until crisp tender, about 5-8 min. Uncover and allow liquid to cook down a bit. Serve hot.
VARIATIONS: Substitute tarragon for the dill. Saute 2 pkgs. Small sausages (like Brown and Serve) in pan first. Drain any fat in pan. Cut sausages in 4 pieces and reserve. Proceed as above and return sausages to pan when it’s uncovered for final heating.
OPTIONALLY: Microwave 3 medium potatoes until just tender, about 2 min. Cut in large pieces and brown in pan after sausages are done, adding extra butter and/or oil as needed. Remove and return to pan with sausages to heat through.

Stir-Fried Cabbage: Serves 4
1 ½ qts. shredded cabbage
1 onion thinly sliced
½ green bell pepper julienned
2 tsp. minced gingerroot or ½ tsp. powdered ginger
1 garlic clove-minced
½ cup any broth
Toss vegetables in a sauté pan over medium heat for 2 min. before adding broth and seasonings. Toss well then cover and steam 3-8 min. until just crisp tender.

Pepper Hash: Yield 6 cups
A nice change from creamy Cole slaw, this vinegary hash tastes great with barbecued chicken, ribs, hamburgers, grilled steak…in other words. It’s a perfect addition to any summertime cookout. The recipe can be easily doubled to feed a crowd
½ medium green cabbage (about 1 ¼ pounds)
½ green bell pepper
½ red bell pepper
1 carrot, peeled
¼ cup apple cider vinegar
¼ cup granulated sugar
½ teaspoon mustard seeds
½ teaspoon celery seeds
½ teaspoon salt
¼ teaspoon black pepper .
Finely shred the cabbage, bell peppers, and carrot and combine in a large bowl. Combine the vinegar, sugar, mustard seeds, celery seeds, salt, and pepper in a small saucepan and cook, stirring, over low heat until sugar is dissolved, about 5 min. Pour the hot mixture over the vegetables and toss well to coat. Wrap tightly in plastic wrap and refrigerate for at least four hours (or overnight) for flavors to develop.

Cabbage and Beet Relish: Yield=1quart
2 qts. cooked beets peeled and chopped
2 qts. cabbage chopped
1 cup grated horseradish
2 cups sugar
2 tsp. salt
Pepper to taste
Vinegar to cover
Toss solid ingredients and place, well mixed in a gallon jar with a wide neck . Pour in vinegar to cover and store in a cool place. Test for taste frequently. Serving time is optional according to taste.

Cabbage and Beet Sandwiches: Yield 6
1 cup shredded cabbage
1 large cooked beet-chopped
½ green bell pepper-chopped
6 black olives – sliced
½ cup Russian dressing
12 slices pumpernickel bread or rye bread
Butter on side of each slice of bread. Mix other ingredients with dressing and spread on bread.

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Pickled Beets: This can be made using freshly cooked beets or canned
Place cooked, peeled and/or sliced beets in a pot, covered in their juice. Remove half the juice and replace with vinegar. Add sugar and salt to taste. (Optionally other flavorings are added according to ethnic recipes, also to taste, cloves, caraway, peppercorns, allspice sliced onions and horseradish.)
Bring to a simmer, reduce heat and cook until the sugar dissolves and beets are heated through. Remove and allow to cool. Store covered in a cool place and allow to marinate for at least 36 hrs. These will keep for months properly stored. Serve well drained .
NOTE: After the beets are eaten the juice is a wonderful marinade to devil hard-boiled eggs. Put the eggs in a jar, covered with the juice and allow to pickle for at least 5 days. They should be a purple color. They are eaten whole, deviled and chopped into a salad. Don’t worry if they feel hardened, that’s to be expected.

Beets with Herbs: Serves 4
12 small cooked and peeled beets- canned-drained will do(save the juice to devil eggs)
4 Tbs. butter
½ cup sliced scallions
¼ cup chopped parsley
1 Tbs. fresh tarragon = 1 tsp. dried
1 ½ Tbs . sugar
¼ cup white wine vinegar
Salt and pepper
Leave whole or slice the beets. Melt the butter in a saucepan; add the beets and the other ingredients and heat through. Serve hot.
OPTIONALLY: Add 1 cup sour cream at the end and just heat through.

Beet Baskets: Per portion
The amounts vary with the choice of ingredients and the size of the beets, depending on their intended use. Small ones make canapés, medium ones are for sides and large ones can be entrees.
Boil and peel the beets, slice off a sliver of the bottom so they stand upright. Then hollow out the center, leaving at least a ½ inch shell on the large ones.
For 6 Servings:
6 medium beets prepared hollowed out- pulp reserved and chopped
1 cup chopped cooked beet greens*
1 hardboiled egg-chopped
1 slice of cooked bacon-diced
1 Tbs . chopped onion
1 Tbs. melted butter
Salt and pepper
Parsley for garnish
Mix all the ingredients but the parsley and stuff the beets. Place them in a flat bottom pan in a preheated 350 deg. oven and heat them through. Garnish with parsley and serve hot.

VARIATIONS:

1)Cold peas and chopped celery mixed with mayonnaise, or another creamy or boiled dressing

2)Chopped hard-boiled egg and chopped sweet pickle mixed with French dressing and a dash of mustard

3)Chopped hard boiled eggs mixed with tarragon chives and mayonnaise

4)The beet pulp chopped and mixed with chopped sautéed onions

5)Cheese flavored rice

6)Canned herring or mackerel can be combined with any of the above stuffings

7)Horseradish can be added to any of the stuffings where acceptable and horseradish dressing can be substituted for any suggested ones.

*NOTE: Beet greens are a wonderful vegetable by themselves, much like any other leafy green such as spinach and kale and like them 1lb. =2 servings.
1) Wash the greens well and briefly blanch them in boiling water. Drain them well and sauté them in melted butter with 1 Tbs. lemon juice and garnish with a pinch of nutmeg.
2) Wash and blanch them as above, then sauté in oil with chopped garlic.