Posts from the ‘Recipes’ Category

GARIC IS A SPRING CROP TOO

Of all spring crops, garlic possibly has the longest history and is the most universally known and loved. Native to Central Asia, now found globally, related to the onion, it’s been used in cooking and medicinally for over 7,ooo years.  The Egyptians, Romans and Greeks valued it highly and its distinctive flavor has played a feature role in every major cuisine since, and some not-so –famous ones too.  The Algonquian Indians named the meadows around Lake Michigan “Garlic Place” or “Chicago” and the name stuck when the town was built in the early 1800s.

Garlic’s medicinal applications were soon over-shadowed by its culinary ones but they do still persist. Originally it was thought to cure poxes and dropsy. Through WW II it was used as an emergency antiseptic. Today it’s sold powdered in pill form to reduce cholesterol, and believed to be a cancer preventative.

The taste is most assertive when chopped raw. Heating mellows it, and to tame the taste even further in cooked dishes, refrigeration does the trick. However, otherwise avoid refrigeration, it encourages rot. Garlic is best kept in a cool, dry, dark place and checked often because not only does it easily mold but it will shrivel to nothing as its juices evaporate. Always buy bulbs heavy for their size, firm and with no sign of mold or sprouting.

To loosen the cloves, place the head on a hard surface and press down on the root end. To peel the cloves: 

• Fold them in a dish towel and rub vigorously
• Drop in a pot of boiling water for 45 sec. Squeeze the clove and the skin pops off.
• Place the blade of a large knife over the clove and smack it forcefully with the heel of your hand, the peel pops off
• Microwave the head on high for 1 min. turning halfway through. Let cool and slip the skins off. Sautee leftover cloves in oil to cover for 5 min. and store in the refrigerator for 1 week. Later use the oil for salads.

To chop garlic, lay the clove flat and julienne it lengthwise, then lay it on its side and thinly slice it again, then slice it crosswise into fine dice. An easier way to break up a garlic clove for cooking is to mash it. Put it in a garlic press, peel and all, the meat goes through, the peel is left behind and the press is easily cleaned with a toothbrush. Garlic juice has a sticky quality. In fact Italian jewelers use it to repair cracks in opaque stones like jade and quartz. To keep the knife moving smoothly as the garlic is chopped, sprinkle with salt, about 1/8th tsp. per 3 cloves will do.

As mentioned, cooking tames garlic’s assertiveness, so for a more mellow or subtle flavor, sauté it briefly in oil before adding to a dish. This is especially helpful in seasoning cold foods and/or dishes like salads and spreads. Raw garlic can be baked when added to other dishes, but by itself, it’s usually sautéed or roasted, although the Chinese do fry it. The sauté is done in oil not butter, preferably over low heat, because butter browns quickly and garlic needs time to turn golden. Well browned or burnt garlic is bitter. Only enough oil is needed to allow it to turn easily for even cooking and never add it to hot oil. To roast garlic:

• Place one or several heads in a baking dish, adding enough oil to come halfway up the side, cover with foil and bake at 325 deg. for 1 hour.
• Place the head upside down in a baking dish, add 1/8 inch of milk, cover and microwave for 7 min. Turn right side up, drizzle with ½ tsp. oil and bake in a 375 deg. oven for 20 min.
• Buy a clay garlic roaster and use as directed. Alternately get a small clay flowerpot (NOT glazed) and matching saucer–about 3-31/2 inches high. Trim a wine bottle cork to fill about 2/3 of the drainage hole – leaving the small space open to vent. Remove outer leaves and slice the top off a head of garlic, exposing the tips of the cloves and place it on the saucer. Pour over 1 Tbs. olive oil. Cover with the pot as a lid, and microwave on high 1 min. Depending on power of your machine may need a bit more time. Squeeze the garlic cloves into a bowl and mash or use as is. Store in a glass jar, refrigerated with oil. Later use the oil for salads.

Once the garlic is roasted, you can squeeze the cloves out and spread them on bread, keep them in oil in a jar in the refrigerator for a few weeks or mash them into a paste. The paste can be used as a spread, flavoring for sauces, rice dishes, dressings, dips etc. or spooned under the skin of poultry before cooking, or on meat as it grills.

Garlic does leave an odor. To remove it from a cutting board, scrub with baking soda mixed with enough water to make a paste. To remove the odor from hands, rub them with a piece of stainless steel, a spoon, knife or pot will do, under running water or scrub with lemon juice and salt. To cleanse the breath, chew parsley, drink lemon juice with honey or eat lemon or lime sherbet.

As for commercially available forms of garlic, I find jarred cloves are more decoration than flavor. They look well whole or sliced in a dish but need reinforcement for impact.  For me, Garlic Salt is too light on garlic and too heavy on salt. Chopped dried garlic has a bit more taste but can turn a dish ‘grainy’ if not rehydrated enough, unless you want a crunchy texture. Dried sliced is slightly better and holds up well in cooking but may need some reinforcement to achieve desired flavor. My go-to is Garlic Powder. It incorporates into a dish as smoothly as pureed, the flavor can be controlled. And it’s easy to use; a little sprinkle on roasting chicken or in many cream sauces adds ‘that finishing touch.’ A bottle on the pantry shelf is always welcome. In fact it can be an alternative choice in most recipes if you don’t want to work with fresh, including several of the international recipes below. I choose them to show garlic is truly a global food.

RECIPES

Indian Chutney:  1 ½ cup yield

2 cups cored and chopped apples

½ cup chopped onion

½ cup raisins

2 minced garlic cloves

1/3 cup vinegar

¼ cup EACH brown sugar and water

1 Tbs. curry powder

½ tsp. EACH salt and ground ginger

1/8 tsp. Each cinnamon and cloves

2 Tbs. candied citron*

Cook everything together in an uncovered pot over low heat for 50 min. stirring occasionally to prevent sticking. Cool and put in jelly jars. I cover the top with paraffin.  Stored in a cool, dark place this will keep for 1 year.

*Available in supermarkets and some Dollar Stores before Christmas.

Mexican Artichoke Salad: 8 servings ½ cup each

(2) 16 oz. cans artichoke hearts drained and halved or 8 medium artichokes

¾ cup red wine vinegar

1 tsp. freshly ground pepper

1 tsp. minced garlic

¼ tsp. salt

1 Tbs. dried basil

1 Tbs. sugar

1 cup chopped fresh cilantro

¼ cup olive oil

Fresh greens

If using fresh artichokes, remove the outer leaves, slice about ¼  off the tops, peel the tough outer layer from the stems, cut in half and remove the fuzzy choke.  Add to boiling water to cover, with a little lemon juice and salt, cook for 45 min. Drain and cool.  Combine all the other ingredients in a jar, shake well and pour over the artichokes. Allow to marinate, chilled at least 1 hour before serving. Toss gently and serve over sliced greens. This goes best over heartier greens, spinach or blanched kale, with stems removed.

Italian Garlic Alfredo Sauce: Serves 4

1 cup fat-free evaporated milk

½  cup half and half

1 ¼ cups grated Parmesan

8 mashed, roasted garlic cloves

¼ tsp. pepper

2 chopped scallions

12 oz. cooked pasta

Bring milk and ½ and ½ to a light simmer. Stir in 1 cup cheese and stir until smooth. Remove from heat and mix in garlic, pepper and scallions. Toss with cooked pasta and garnish with remaining cheese. Serve hot.

French Garlic Soup: Serves 6-8

3 quarts water-optionally use canned vegetable broth for all or part

2 cups EACH sliced carrots, diced potatoes, diced onion

1 Tbs. salt

2 cups cut green beans-frozen is fine

2 cups canned white beans like Navy

1/3 cup strand pasta like spaghetti broken in pieces

1slice stale white bread – crumbled

1/8 tsp. pepper

Pinch saffron

Pistou

4 cloves mashed garlic

6 Tbs. tomato puree

¼ cup chopped fresh basil or 1 ½ Tbs. dried

½ cup grated Parmesan

¼ to ½ cup olive oil

Boil first 3 ingredients for 40 min. Add the next 6 and cook for 20 min. Meanwhile make the Pistou. Place first 4 ingredients in the bottom of the soup tureen or serving bowl and mix to a paste with a wooden spoon. Whisk in the oil by the drop until the consistency of a sauce. When soup is cooked, whisk in 1 cup then stir in the rest. Serve soup with rounds of toasted bread brushed with olive oil.

American Garlic Flavored Fish Steaks: For (2) I inch steaks

2 Halibut, Swordfish, Marlin or Tuna steaks about 1-1 ½ inch thick

2 cloves garlic minced

6 Tbs. olive oil

1 tsp. dried basil

1 tsp. EACH salt and pepper

1 Tbs. lemon or lime juice

Chopped parsley

Mix all the marinade ingredients and steep the fish 1 ½ to 2 hours. Grill or broil fish about 4 inches from heat source 4-7 min. per side, depending on thickness of the steaks. Use the marinade to baste occasionally. Heat the balance of the marinade, serve as sauce over the fish and garnish with parsley.

Cuban Garlic Citrus Sauce: Yield 1 cup

5 cloves minced garlic

1/3 cup olive oil

3 Tbs. chopped fresh cilantro

1/3 cup fresh lime juice

2 Tbs. orange juice

½ tsp. EACH dried oregano and ground cumin

2 Tbs. water

Ground pepper and preferably Kosher salt to taste.

Heat oil in a deep pan over medium heat. Cook garlic and cilantro until just beginning to brown, about  2-3 min. Add the juices, herbs and water, boil for about 2 min. until juices mellow. Season with salt and pepper and allow to cool to room temperature before using. Store, refrigerated in an airtight jar. Shake well before using, Keeps for 7-10 days. Use on roasted or grilled poultry or pork.

HAPPY SAINT PATRICK’S DAY

Saint Patrick’s Day has changed over the past decades. Fewer people make it a point to wear green and dyed carnations aren’t sold on every corner. But local pubs still serve green beer and come dinner time most Americans make it a point to eat Irish. However, ‘eating Irish’ has changed a bit as well.  I cover both the traditional and modern versions of the favorite choices for the day in my book Some Saint Patrick’s Day Recipes for only $2.99.

Corned beef, formerly a market staple, especially in winter, is now available for only a few weeks and the price is anything but the budget favorite Grandma loved.  Add to that the time it takes to cook and it’s obvious why the traditional Saint Patrick’s corned beef and cabbage dinner is no longer a given on that day, especially if it’s a weekday. However, as is often the case, there are ways, to satisfy craving for the traditional meal with far less expense, time and effort. Spoiler Alert—one involves canned corned beef.

There are also new, delicious ways to enjoy Irish cuisine all year long. Soda Bread has become popular and is wonderful served with the Irish cheeses now in markets but, for me, the best Irish culinary import is Kerry Gold butter. It’s richer with more taste and proof of the old slogan: ”Butter makes everything better.” For anyone who’s ever tasted butter in Europe and noticed the difference, this brings back memories.

This book Some Saint Patrick’s Day Recipes covers everything from appetizers to coffee, even leftovers.  There are the traditional dinners, Corned Beef and Cabbage and Irish Stew, as well as a quick, fun 30 min. substitute and directions for ‘corning’ beef, and ham, which incidentally is an easy, fast process (see directions below). There are also plenty of recipes in which to use that delicious butter. Whatever your schedule or budget the book shows ways to ‘eat Irish’ not just on Saint Patrick’s Day but all year. A sampling of recipes is below and the book’s complete list of contents follows. Find the book on Kindle and on this site in the books section.

SAMPLING OF RECIPES

Parsley Pinwheels:

1 can Crescent Rolls

½ bunch of fresh parsley-stems removed and chopped

(1) 4oz package of cream cheese

Lemon Pepper

Garlic powder

Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up and cut into ½ -3/4 inch slices. Place on a baking sheet and cook according to package directions

Pea Soup with Mint: Serves 2 in bowls

Sauté a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree the soup. Usually no other seasoning is needed, but check for taste optionally adding salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.

Classic Corned Beef and Cabbage: Serves 6 *See NOTE below for corning directions

4 lb. cut of corned beef

1 large or 2 small heads of cabbage- enough for a generous sized wedge per person

5-6 white potatoes-whole or halved- for number of servings -unpeeled

6 Peeled carrots, halved–optional

1 qt. or more of chicken broth—enough to cover the meat and potatoes in the pot

Reserve the seasonings from the corning wrapper. Trim all excess fat off the meat, rinse meat well and put it in a deep pot with the seasonings and enough broth to cover. Simmer until fork tender, about 1 1/2 hrs.

Add potatoes and carrots if using and cook another hour. Add cabbage about 45 min before serving.

Slice roast and serve hot with vegetables, pot liquid on the side. Store leftover meat in pot liquid.

ALTERNATIVELY: Put potatoes and carrots in a slow cooker. Top with beef, 3cups broth and seasonings. Cook on low 6 hr. Cut cabbage in 2 inch wedges, add to the cooker and cook on low 2 hr. more. Serve and store as above.

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Corning Directions:

For Beef:

For 5-6 lbs. of beef –any cut—Allow to marinate 36 hrs. to 8 days- Adjust ingredient amounts according to the poundage of the cut being corned.

8 cups water

1 cup salt

3 Tbs. brown sugar

1 bay leaf

6 peppercorns

1 clove garlic-minced

¼ tsp. choice of any or all—whole allspice, paprika, ginger, mustard powder, nutmeg or mace.-I use all

Trim the meat of fat, wipe with a damp cloth and pierce all over with a fork. Place in a glazed ceramic, glass or enameled pan that fits comfortably and is deep enough to allow for full immersion in the brine. Put all the above spices and seasonings in 4 cups warm water and stir to dissolve the sugar and salt. Pour over the beef. Add enough water to cover the meat by 1 inch. Place a weighted plate on top and leave to marinate in a cool or cold place for at least 3 days, better 5-8. (Alternatively, place the meat and marinade in a plastic bag. Leave extra air space close, and put the bag in the bowl.

 With refrigerator space on the bottom shelf, it can be made all year.

Corning Ham:

1 ½ lb. lobe cut from a ham

Omit the water and salt from the above list of ingredients

Measure half quantities of the remaining spices and seasonings.

Mix those items and use them as a dry rub for the ham. Seal the ham in a plastic bag and refrigerate it for 5-7 days. Remove from plastic, leaving rub on, cover with broth and cook as for corned beef. The taste was close enough to corned beef to fool everyone who ate it, even sliced cold, and the price difference was well, the difference between beef and ham.

Pork Butt or Boston Butt: This takes the full 8 days to absorb the flavor and isn’t quite as convincing as the am, but for those who wish to deal with pork butt, it is a real money saving substitute. The texture and grain of pork but are similar to that of beef brisket. The taste is sufficiently neutral to allow the corning to properly infuse it.  Please check my post from Jan.19, 2023 to learn about pork or Boston Butt.

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Corned Beef Hash: Serves 4-additional variations in the book

2 cups cooked corned beef—diced

2 cups boiled potatoes—leftover, or microwaved in jackets 2-3mins depending on size—diced

1 small onion—diced

½ cup milk or cream

Salt and pepper to taste

Combine all ingredients. The mixture can be formed into patties and browned in a pan, or spooned into individual greased casseroles. For casseroles use a spoon to make an indention in the center and bake in a 350deg. oven 30 min. until brown. Break an egg into each indentation and bake for @10min more. Serving hint; pass ketchup on the side.

 Emerald Ice: Serves 1

1 scoop Lime sherbet per serving 

Green Crème de Menthe liqueur

Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once.

Irish Coffee: Serves 1

5-6 oz. fresh, hot black coffee

11/2 oz. Irish whiskey

1 tsp. sugar

Sweetened whipped cream

Warm an 8oz goblet with very hot water. A mug will do. Pour in whiskey, fill with coffee, add sugar and stir to dissolve. Top with a generous glob of whipped cream. Garnish with a dash of cinnamon.

TABLE OF CONTENTS

Introduction –

Traditional Brisket Cut

“Flat” and “Point”

“Corning” Defined

General Cooking

Optional Corned Cuts

Use of a Slow Cooker

Cost

Home Corning

Ham

Canned Corned Beef

Canapes

First Courses

Entrees

Leftovers

Salads

Breads

Desserts

Finale

Corning Directions

Beef

Ham

LEARN ALL ABOUT SEAFOOD

For me, growing up in a seashore resort, with fresh seafood always available, we enjoyed it all year, not seasonally. Nor until I went away to school, did I realize how many people refused it, were suspicious of it and were generally un or miss informed about that whole category of foods. I heard people moan about Lenten traditions and the emphasis on serving fish once a week. After I began to travel, I was surprised to learn that Americans consume far less seafood than those in other countries, one-fifth the amount per capita than the Spanish for example.

Interestingly, after fifty years of focus on nutrition, diet and health, with the benefits of eating fish being praised, statistics haven’t changed much. Modern freezing and transportation facilities have made globally resourced seafood available to even the most inland towns in the U.S. There are now over 66 varieties of fish alone sold. However, though consumption in restaurants has markedly increased, OTC purchases are only slightly higher, with the bulk remaining in the traditional categories of locally resourced items.

This indicates that Americans are willing to eat more seafood and try new offerings, but lack the knowledge to be confident in buying and preparing it. All About Seafood clears the confusion by defining the main sections within the category, fish, shellfish, mollusks, even canned fish, describing the items in each section and how to use them. It gives detailed directions on how to choose and how much to buy per serving (including a shrimp chart), how to store (safe handling for fresh and frozen), prepare, including skinning fillets, and serve them with recipe examples. It explains the differences between salt and fresh water fish and separates fish species into specific types offering options for nutritional and serving purposes.

Below is a selection of recipes from the book which offer new twists on familiar products. If you want more suggestions for serving seafood these blogs are filled with them. Also, I always write a post for Lent and usually a few over the summer. Simply check the Archives, using the drop menu in the right margin of any blog page to go to the article, or scroll the panorama on the Home Page and click the ‘Read More’ button on any post which interests you. I would especially recommend June 15, 2013,     Sept. 25, 2013,   April 23, 2014,   April 15, 2015,   March 16, 2017,    July 6, 2017,   July 13, 2017,   Feb. 8, 2018,   Feb. 15, 2018,   June 14, 2018,    March 23 , 2019,  Feb. 21, 2020.

RECIPES

Avocado Bisque;  4 Servings

2 avocados cut into chunks

3 cups chicken broth

1 cup sour cream

2 Tbs. chives

(4) Skinless salmon filets @ 4-5 oz. each

Salt and pepper to taste

Step 1-Puree avocado and broth in a blender until smooth and creamy adding 1/2 cup sour cream. Chill

            at least 2 hours and up to 8 to thicken. Stir well.

Step 2 – Bring 2 in. of water to a simmer in a sauté pan. Poach salmon 8 min. per inch of width until light

              pink and flakes. Allow to cool.

Step 3 – Divide soup among 4 soup plates. Place one salmon fillet in the center of each and top with a

 dollop of remaining sour cream and garnish with chopped chives. Serve cold.

Alternate Variation: Replace avocados with 2 large English cucumbers peeled and sliced OR 3 large farm stand cucumbers peeled, seeded and sliced. Simmer cucumbers in broth until soft-about 10 to 15 min.

Proceed with blender as directed above. 

Gravalax—This is for 1 ¼ lb. Make adjustments for larger or smaller amounts.

1 ¼ lb. salmon fillet – with skin

2 Tbs. sugar

¾ cup chopped fresh dill

2 Tbs. Kosher salt

1tsp. fresh ground pepper

Mix all the dry ingredients. Pat the fish dry and rub all over with the seasonings. Wrap in plastic place on a flat surface, cover with a plate or pan and weigh down with cans or a brick. Refrigerate for 2 to 3 days, draining liquid daily, replacing wrapping each time. Before serving, scrape off seasonings. Cut in very thin slices on a 30 deg. angle with a sharp knife, lifting them off the skin as you go. Serve in any recipe that calls for smoked salmon—generally serves 4

Coconut Crusted Tilapia: Serves 4

4 Tilapia filets – about 1lb

1 cup plain Panko

½ cup sweetened coconut flakes – toasted

½ cup + mayonnaise

Lemon pepper

Step I- Preheat oven to 350 deg. Toast coconut on a piece of foil until golden, about 4 min. watching that edges don’t burn. When cool mix with Panko.

Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.

Step 3 – Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once

NOTE: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the bottle.

Salad Nicoise: Serves 6 – 8

1 lb. fresh whole or cut green beans – frozen is fine

6-8 small new potatoes – halved if larger – keep size uniform-canned will do – drained

(2) 6 oz. cans solid white tuna in water – drained*

(1) 5 ¾ oz. can pitted black olives

4 hard-boiled eggs – quartered

4 Roma or small tomatoes – quartered- OR  1 pt. cherry or grape tomatoes

Bibb lettuce or Romaine

Optional add-ons – (1) 15 oz. can of pickled beets and/or 6-8 anchovy fillets

Cook the beans, and potatoes if raw, until crisp tender. A special flavor is added if they are marinated in a little white wine for a few hours.

Line a large platter with the lettuce leaves. Gently fork separate the tuna chunks and mound them at 6 O’clock on the plate. Mound the potatoes at 12 and decoratively distribute the other ingredients separately in mounds evenly around the plate, except the anchovies. If using, they should be laid across the tuna. The mounds can be pie shaped wedges, pointing to the center, or the center can be filled with fresh herbs or chopped lettuce pieces. If using the beets, the black olives can be piled in the center.  The point is to arrange the plate as decoratively as possible but have it appear as a miniature buffet, with each of the ingredients presented individually for ease of self-serving.

Serve with the dressing created for this salad, below.

NOTE: This can also be served with (1) 4 to 5 oz. grilled or broiled tuna steak per serving.

Nicoise Dressing:  Serves 6- 8

4Tbs. minced shallots – or mild onions

2 Tbs. dry mustard – 4 of Dijon can be used

5 drops of hot sauce

5Tbs red wine vinegar

3Tbs fresh lemon juice  – 2 tsp. of concentrated  will do

2 ½ cups salad oil.

Mix the ingredients well and allow to meld for several hours. Drizzle a little over the Tuna, and serve the rest on the side

Shrimp Creole: Serves 4

1 lb. medium shrimp—raw, cleaned

½ cup onion in large dice

½ cup celery in ½ inch slices

1 small green pepper in large dice

4 cloves garlic – sliced- or 1 Tbs. jarred

2 Tbs. oil

6 oz. can tomato paste 

1 Tbs. Worcestershire sauce

1 lb. can whole tomatoes with juice

1 tsp. hot sauce

2 tsp. cornstarch dissolved in

2 Tbs. water

Salt and pepper

2 cups long grain rice or 4 servings of precooked rice

1 envelope chicken bouillon granules

Red pepper flakes to taste

Sauté vegetables and garlic in oil until crisp tender. Add tomatoes and tomato paste, hot and Worcestershire sauces. Cover and slow simmer 20 min. add cornstarch mixed in water and stir to incorporate. Add red pepper flakes to taste. . Pile shrimp on top, cover and simmer 15 min. more.  If making rice from scratch, add bouillon to water, if using precooked, stir in granules and heat through. Serve shrimp over rice.

Creamy Tuna Mold: Serves 8-10

3 envelopes Knox unflavored gelatin – divided

1 cup water – divided into two half cups

1 ½ cups small curd cottage cheese

¼ cup finely diced green bell pepper

2 Tbs. finely diced or grated onion

Salt and pepper

(2) 5 ½ oz. cans chunk white tuna – drained

½ cup finely diced celery

2 Tbs. lemon juice

¾ cup mayonnaise

2 quart solid mold

LAYER I

Soak 1 ½ envelope of gelatin with 2 Tbs. cold water until it expands, then dissolve in remainder of ½ cup water boiling. Mix with the cheese, peppers, onion salt and pepper. Pout into the bottom of the mold and chill.

LAYER II

Repeat the above process with the remainder of the gelatin and water. Mix with celery, lemon juice, mayonnaise, and tuna. Pour into the mold on top of layer I. Chill until firm, several hours or overnight. Unmold be dipping in hot water to the count of 10 and inverting onto a serving plate. Chill again to firm. Cut in slices to serve.

Bowtie Pasta with Salmon in Vodka Dill Sauce: Serves 8

1 box bowtie pasta

16 oz. jar Vodka Sauce

16 oz. can salmon – cleaned and drained

2 Tbs. Dried dill weed

2 drops hot sauce – optional                                                                                       

Warm the sauce over low heat adds the hot sauce. Cook the pasta to desired doneness and drain. Have the salmon cleaned and drained. Toss the pasta with just enough sauce to coat. Add the salmon and dill and toss gently to incorporate. Serve hot.

The above recipe is an easy, quick version of a classic. For those who want to try it in the classic form, the recipe is below, or perhaps just to make the sauce instead of using jarred.

Smoked Salmon in Pasta with Vodka Sauce: Serves 4

(1) 20 oz. can crushed tomatoes OR 11/2 lbs. fresh Plum tomatoes skinned, seeded finely chopped

1 cloves garlic – mashed

1 medium onion – diced

1 Tbs. oil or butter

½ cup Vodka

½ cup heavy cream

(1) 8oz package sliced, smoked Salmon

1/3 cup chopped fresh parsley

1 lb. of a shaped pasta – bowties are traditional

Dash of red pepper – optional

Slice salmon in 1 inch pieces. In a skillet over medium heat, sauté the onion in the oil or butter for 2 min., add the garlic and cook 1 min more. Add the tomatoes, lower the heat. and simmer about 10 min., to reduce slightly and mash a bit, Add the vodka and simmer 5 min more. Add the cream, stir to incorporate well and simmer another 5 min. Gently add the salmon and heat through, stirring very little to avoid tearing the meat, about 15 sec. Cook the pasta al dente while the tomatoes are simmering. Drain and, while still hot, gently pour into the skillet, then turn the contents of the skillet onto a platter, and apportion on 4 plates, gently guiding it with a wooden spoon. The object is to have the pasta fully coated with the sauce, while leaving the meat pieces intact. Sprinkle with the fresh parsley, and serve.

HOORAY FOR CASSEROLES

For many, ‘hardy winter recipes’, conjures visions of steaming, golden casseroles, for others casseroles are considered old-fashioned. The current preference is for quickly made, lighter meals and the sauté pan is the utensil of choice.

The main objection seems to be that casseroles take time to assemble and prepare but wait a minute. Let’s look at the flip side of that coin. They can be made and held, chilled, oven ready in their serving dish, way in advance of cooking. Some can even be frozen for long periods and cooked without thawing. When the time comes to cook, casseroles are simply baked, unattended-no basting no turning. They usually need only about 30-45 min.to cook and meanwhile people are free to do other things. Serving’s a cinch with no plating and they only need a simple side salad. Clean-up’s easy too-only the serving dish and plates. “What’s not to like?”

Nor do casseroles have to be starchy, dependent on rich sauces and fattening. They can be lighter, made of ingredients more geared to current tastes and still be comfort food. And they’ve always been great to serve at parties. Personally, with lower temperatures and my winter addiction to warming things, I welcome them in my menus.

So I’m dedicating this blog to casseroles. Some I’ve posted before, others are new, and they range from minimal effort to more involved. A few are elegant enough for entertaining, most are simply welcome, satisfying meals but all are delicious and worth trying. If cooking frozen, always increase time 5-8 min.

RECIPES

Hot Chicken (or Turkey) Salad: Serves 6—This recipe was given me by a caterer years ago. He said it was his most requested dish and I believe it. It’s a great family favorite and has starred at many buffets,* but never have I served it without being asked for the recipe. Great to freeze covered but add the croutons before cooking.

3 cups cubed cooked meat-chicken or turkey-leftovers are great

1 ½ cups thin 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 min.

*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!

Chicken Divan: Serves 4-This is a very old dish, but a delicious, easy one when using frozen broccoli. To make it even simpler, (1) 14 oz. can of cream of chicken, or mushroom soup can replace the white sauce. Simply dilute the soup with ½ cup of milk or broth. Can be made 1-2 days ahead, and kept chilled but do not freeze.

4 boneless, skinless chicken breasts

(1) 14 oz. can chicken broth

(1) lb. bag frozen broccoli cuts-thawed and drained

4 Tbs. butter

4 Tbs. flour

½  cup whole milk or half and half-more if needed

½ cup grated mild cheddar cheese

½ cup grated Parmesan  cheese

Salt to taste if needed

Paprika to garnish

Poach chicken in broth. Cool and slice breasts in half lengthwise. Measure remaining broth and add enough milk to equal 2 cups. Melt butter in a sauce pan over medium heat. Remove from heat and stir in flour to make a paste. Quickly add liquid and stir to break up lumps. Return pot to heat, stirring constantly to remove lumps, bring to a simmer and continue stirring until sauce thickens to desired consistency. Add cheddar cheese and ¼ cup Parmesan, stir until it melts. Add salt if needed.  Lightly grease a 2 qt. casserole. Place a layer of broccoli in the bottom, arrange the chicken over it and cover with half the sauce. Top with the rest of the broccoli, the rest of the sauce and sprinkle the rest of the Parmesan over it. Garnish with a sprinkle of paprika for color. Bake at 375 deg. for 40-50 min. until golden and bubbly. Serve at once.

Sherried Ham Casserole: Serves 4 This is a long, long time family favorite, because in one form it makes a party dish of leftover ham, but can also be a quick way to make a week day seem special. Smoked turkey may be substituted for the ham. Can be frozen, but the fresh tomatoes lend a special note that is lost in freezing.

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. 3 thick slices from the Deli work fine.

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.

Hot Dog, Potato and 2 Bean Casserole: Serves 4– Do not freeze, and it’s so quickly assembled, there’s no point.

8 hot dogs cut in 6 pieces each—2 cups cubed ham is an option

(1) 15 oz. can kidney beans

(1) 14 oz. can of diced tomatoes – drained, juice reserved

(1) 10 oz. bag frozen cut green beans

1 large onion thinly sliced

1 Tbs. oil

Salt & pepper

4 large white potatoes

Heat oil in a large pot over medium heat. Cook onions until softening and add hot dog pieces. Continue until onions are soft and hot dogs begin to puff at ends. Add kidney beans, tomato juice and green beans; cook 3 min. add tomatoes, stir to incorporate, taste for salt and pepper and remove from heat.  Put the mixture into a lightly greased 2 qt. casserole or 4 individual oven-proof dishes. Pierce the potatoes and microwave 1 – 1 ½ min. until still firm but no longer raw. When cool thinly slice and arrange over the top of the casserole(s).
Can be refrigerated for up to a day at this time. Bake in a 400 deg. oven until potatoes are golden-about 45-50 min.

Baked Beans and Knockwurst (Kielbasa or Hot Dogs): Serves 4-5-My grandmother used to make baked beans from scratch. The dish was a treat but time consuming. Now with all the verities of baked beans, it’s an easy option anytime. Traditionally the meat is hot dogs and I’ve used the 3 above but I think any type of sausage works. Do not freeze. *See NOTE for leftover suggestion.

(2) 25 oz. cans baked beans

4-5 thin slices of onion

2 Tbs. Pick 2-all optional- ketchup and/or molasses and/or maple syrup and/or mustard and/or horseradish

8-10 Sausage links-at least 2 per person depending on appetite

Empty the beans in a lightly oiled casserole dish and mix with optional seasonings. Separate the onion slices into rings and sprinkle over top. Bake at 350 deg. about 20-25min. Pierce the sausage casings with a fork, and arrange links around edges of dish, over lapping and double rowing if necessary. Bake for additional 30-40 min. until meat browns and onions are almost burnt.

*NOTE: For handy canapés: Mash leftover beans, mix to taste with the above seasoning choices and spread between slices of crust less, thin sliced bread. Cut into triangles or fingers and freeze in layers. To serve- oven toast on both sides.

Sirloin Tip Casserole: Serves 4- A ‘company’ casserole. Don’t try to freeze.* The advantage here is that it can be assembled hours in advance and cook while you entertain.

2 lbs. Sirloin Tips well -trimmed and cubed – cubes of round-top or bottom- may be used as well

8 oz. fresh sliced mushrooms OR (1) 4 oz. can whole buttons cut in half

2 medium onions in 8ths

2 Tbs. dried parsley

2 cloves garlic sliced

2 tsp. dried oregano

2 tsp. dried rosemary

2 tsp. dried thyme

Salt and pepper to taste

¾ cup tomato paste

1 cup Red wine – divided ¼ cup reserved

1 Tbs. cornstarch

3 Tbs. oil

1 tsp. Kitchen Bouquet if deemed necessary.

In a large skillet or saucepan, brown meat in 2 Tbs. oil, when nearly finished add more oil if needed and the onions, mushrooms, garlic and herbs. Cook 3 min. Add the tomato paste and the ¾ cup of wine. Cover and simmer about 25 min or until meat is tender. Add the cornstarch mixed with the ¼ cup wine and stir until gravy thickens. Add Kitchen Bouquet for color if needed. Pour mixture into a greased casserole, top with potatoes as made below. Preheat oven to 375 degrees.

Potatoes

1 box Instant mashed potatoes – 3 cups

Milk

Water

1 egg

1 envelope beef bouillon granules

2 Tbs. butter

½ cup grated Parmesan

Paprika

Make potatoes according to directions but use half milk and half water, when fluffy, add 2 Tbs. butter, 1 egg, and the bouillon.  Arrange the potatoes in a ring around the edge of the casserole. Sprinkle with the cheese Garnish with the Paprika. Bake for 20 min or until browned
*NOTE: This can be frozen if done so before the potatoes are added, and thawed to room temperature before adding them as well. Then proceed with the baking as directed.

Shepard’s Pie: Serves 4-It’s claimed the colonial settlers brought this dish with them. Long regarded as a way to use leftover roast lamb, its popularity with children has surely also contributed to its endurance. In my modernized form it’s an easy casserole to make-without leftovers. Can be frozen.

½ lb. ground beef

½ lb. ground lamb – or turkey if preferred

2 large onions in 8 pieces each

1 10 oz. box frozen peas thawed

¼ cup mint sauce – I make my own but Lea&Perrins and Hampshire House are good

2 envelopes beef bouillon

1 envelope chicken bouillon

2 cups water – divided

2 Tbs. cornstarch

Kitchen Bouquet – as needed @ 1 tsp.

Cooking spray

1 box instant mashed potatoes – enough for 2 cups

Milk – as per box directions

1 egg

1 Tbs. butter

Salt and pepper

¼ cup grated parmesan

Dried parsley and paprika to garnish

Potatoes
(1) pkg (4 servings) instant mashed made according to directions but using ½ milk and ½ water

Spray a skillet with cooking oil, and over medium heat cook the meat until no longer pink, with the onions until soft. Add 1 ½ cups water, bouillons and mint sauce. Dissolve cornstarch in ½ cup water, mix in and stir until gravy thickens. Remove from heat and add enough Kitchen Bouquet to turn the gravy deep brown. Stir in peas, and pour the mixture into an oiled ovenproof casserole. Make mashed move from heat and stir in egg. Spread the potatoes over the meat mixture, covering completely. Top with parmesan, paprika and parsley. Bake 350 degrees for 30 min.

Mexican Tortilla Casserole: Serves 4-This recipe is from The U.S. Personal Chef Ass. Members Cookbook. It freezes but should be thawed before cooking. It’s a great choice for a Super Bowl Party.

2 Tbs. butter

3 Tbs. flour

¾ cup chicken broth

½ cup milk

½ tsp. EACH salt, garlic powder, sugar, oregano, cumin

¼ tsp. EACH pepper and paprika

(1) 8 oz. can tomato sauce

(1) 4 oz. can chilies chopped

1 tsp. chili powder

1 dash red pepper

½ lb. lean ground beef

1 large onion chopped

1 cup sliced mushrooms

½ lb. grated Cheddar Cheese

8 corn tortillas-cut into 6 pieces each

Melt the butter in a sauce pan and make a roux by adding the flour and stirring into a paste. Add the broth and milk and bring mixture to a boil stirring constantly. Add salt, pepper and garlic powder. Cook 1 min. and add tomato sauce, chilies and all other seasonings. Cook 2 min. more and remove from heat. Brown meat, onion and mushrooms in a large skillet, drain; add sauce and mix well. Lightly grease an ovenproof dish and line the bottom with half the tortilla pieces. Pour in half the meat mix, top with half the cheese. Repeat layers, cool and cover with heavy duty foil. Freeze now, or bake at 375 deg. until hot throughout.

Double Punch Lasagna Roll-Ups: Serves 4 If you need to plan ahead for an oven-ready dinner, this casserole does freeze as well as keep 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

(2)  8oz. cans tomato sauce

7 oz. canned diced tomatoes = ½ a 14 oz. can- drained and juice reserved

2 ½ cups milk

5 T flour

5 Tbs. butter

4 oz. Monterey Jack cheese in small cubes

Salt to taste

Grated parmesan 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 cheese until it melts, add the nutmeg and salt. White Sauce often does need salt cf. 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 @ 40 min.