Posts from the ‘Main Dish’ Category

Apr 11

SPRING ROASTS for EASTER and PASSOVER

Spring roasts are smaller and more tender than the hardy, often stuffed stars of fall and winter feasts. In keeping with the season, spring roasts are generally treated in a lighter manner or presented in a more delicate cut, such as a rack rather than a leg, and are often served au jus rather than with thickened gravy. They are meant to be accompanied by and compliment the fresh, young produce of spring not overpower it.

Moreover, the concept of lighter meals is in keeping with our natural inclinations at this time of year. As the weather warms we need less fat and fortifying carbohydrates to sustain us. Of course we also have the prospect of summer around the corner to motivate us to cut back on calories. Consequently, the suggestions in Spring Roasts are perfect for any holiday, occasion or simply dinner in springtime.

As mentioned above, things change in springtime but they have also changed with the times. Foods aren’t so seasonally specific as they were. For example pork, formerly associated with colder weather is found on menus all year and summer squash is available in winter. I dealt with this subject in my post on this book for March 22, 2018 and I quote portions of it here. Incidentally, that post lists different entrée recipes than this, so you might want to check it out.

“Beef is welcome, but in cuts like fillet mignon, London broil and a seasoned brisket. Pork too is acceptable, as loin, tenderloin or the elegant chop display of a crown roast filled with steamed spring vegetables. Lamb is making a comeback as a mature animal because it’s sustainable, but the legs are larger and chops in racks are becoming favorites. Poultry is still popular and turkey has joined the line-up but as a Hotel Breast not a full bird. Ham, cured over the winter has always been popular too.

Spring Roasts does contain recipes for veal, which though not often in supermarkets is still available in specialty butcher shops and recipes for veal and pork are interchangeable. The recipes in the Special Cuts section can be applied to handling similar cuts with different meats. There are also lots of recipes for sides and desserts.

With so many options it’s hard to choose because available selections cover a wide price range and there’s a huge variety of possible presentations. This book offers suggestions for the complete entrée as well as tips on seasonal upgrades. For example, if you feel comfortable with your own method of roasting, say a chicken, there are ways to perk it up for spring.

Rub the roast with oil and sprinkle inside and out with a dried herb of choice
Instead of potatoes, roast whole carrots, onions or lightly blanched fennel quarters around the roast. About 40 min. before it’s done, add the vegetables with a bit of canned, condensed broth, baste them a time or two.
Forget thickening gravy. Use the rest of the broth to deglaze the roasting pan at the end, adding a little wine or herbs to make a sauce to pass at table.
Try one of the easy stuffings below. I suggest the rice because it’s lighter than bread. The first 2 recipes can be made ahead, frozen and thawed for use on the day

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In general, for spring meals, I like to go easy on the carbs and serve several vegetable dishes,
including a leafy salad with fruit. If my group has some big or growing appetites, muffins, especially fruit ones or focaccia with a flavored topping are great fillers.” However, if you prefer stuffing, or want to roll a roast, there are seasonal options for that in Spring Roasts as well. Some examples are below:

STUFFING RECIPES – Stuffing with egg tends to puff and rice spills out. An easy way to keep the stuffing in a bird is to flatten a piece of bread with a can or rolling pin to compact it and place it over the cavity opening secured with a couple of poultry pins or skewers.

Apricot and Herb Stuffing:

Yield 3 cups-Adapted from Memorable Roasts published by Konemann
1 cup chopped dried apricots
1 onion chopped
1 stalk celery chopped
¾ cup raisins
1 Tbs. dried parsley
¼ tsp. EACH dried sage, thyme, rosemary
About ¼ cup milk*
3 cups fresh breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

Walnut and Ham Stuffing:

Yield 3 cups- Adapted from Memorable Roasts published by Konemann
1cup finely chopped ham
½ cup chopped walnuts
½ cup chopped mushrooms
¼ cup chopped parsley
About ¼ cup milk*
2 cups chopped breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

Fruit Stuffing for Duck:

Yield about 3 cups
2 apples, peeled, cored and diced
½ navel orange sectioned + 1Tbs. slivered orange peel OR (1) 8oz. can mandarin oranges, drained
About ¼ cup orange juice or milk
1/3 cup raisins
1 small onion chopped
1 stalk celery chopped
1 tsp. dried sage
3 slices raisin bread toasted-torn in1 inch pieces
Mix all the ingredients adding just enough liquid to hold it together. Stuff bird and cook as directed

RECIPES

Apricot Glazed Cornish Hens

4 Cornish Hens
1 cup apricot nectar
4 Tbs. apricot jam
1 tsp. butter – melted
Marinate the hens in a plastic bag with the nectar, in the refrigerator for at least 2 hr. turning often. Remove the hens, reserving marinade, and place in a pan breast side up. Bake in a 350 deg. oven basting with marinade often during first 40 min. Mix butter with jam and baste the hens a final time. Bake 20 min. more or until hens are tender. Deglaze pan drippings with a bit of white wine or apple juice and serve with the hens.

Duck with Cherries

4lb. duckling
2 cups white wine or apple juice
Salt, pepper, powdered ginger –
2 Tbs. flour
(1) 20 oz. can pitted Bing cherries in syrup
Clean the duck, trim the fat and remove the oil gland. Place the duck on a rack in the sink, prick the skin with a fork all over and pour 2-4 cups of boiling water over the duck. This shrinks the skin and helps it crisp. Sprinkle with the seasonings and put the duck, on the rack in a pan into a preheated 450 deg. oven for 15 min. reduce heat to 350 deg. and cook for 20 min. per pound until tender. Baste often with the wine or juice, using all. When duck is done, keep warm. Strain fat from pan drippings. Mix the flour with the drippings and cook until smooth and thickened. Add the cherries with syrup and heat through. Spoon some of the sauce over each portion as served and pass the rest.

Rack of Lamb:

Allow 1 chop per serving
Number 1
2 racks of lamb
½ cup mint jelly
2 Tbs. vinegar
Trim the meat well and place fat side up in a roasting pan. Brush with jelly melted with vinegar and roast 375 deg. 15-20 min per pound. Brush with rest of the jelly mix just before finished. Serve on a platter and divide into servings at table.

Leg of Lamb with Mint Sauce

5-7lb. leg of lamb
½ cup of mint sauce – a vinegar based sauce, not mint jelly. For recipe see p.28*
¼ cup of cider vinegar
1 cup chicken broth
1 cup beef broth
3Tbs. flour
Trim all the fat from the lamb, rub with the vinegar and place in a roasting pan with ¼ inch of water. Pour about ¼ cup of mint sauce over the lamb and put in a 325deg. oven. Roast 13-15 min. per pound for rare, 16-18 min for medium After 15 min. pour over the other ¼ cup of mint sauce. Baste frequently with drippings, adding water as necessary to maintain the liquid level. Meanwhile, dissolve the flour in 1 cup broth. When meat is done, remove to a plate and keep warm. Use I cup of broth to deglaze pan add to the cup with the flour in a saucepan. Bring to a simmer and stir until thickened. Serve hot with the meat and pass mint jelly on the side.

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.

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.

Mar 28

CANNED SALMON AND FROZEN FILLETS

For years, canned salmon was a pantry staple like canned tuna. It was considered a bit upscale because it was a little more expensive, especially since it had to be cleaned of skin and bones, losing about ¼ of the contents but still, a useful, quick, inexpensive meal base. This comparison of the canned version is still true, but now frozen salmon fillets are a more economical meal choice than any form of tuna.

The reversal is due to the success of Aquaculture, or fish farming. Once a treat, frozen salmon fillets are sold in 5-packs in supermarkets and in single units in dollar stores. Some brands are even skinned, eliminating waste. Everything that can be made with canned salmon can be made with these fillets. All they need is light poaching which is easier, neater and quicker than picking out the skin and bones. Furthermore, the cost per ounce or per meal of the fillets is less than solid canned tuna and about half that of canned salmon.

There is still a place for canned salmon. Its compact size and long shelf-life are definite assets. Some think it has more taste because it’s cooked with the skin and bones too. However, there’s no denying that the introduction of frozen fillets at such a reasonable price has greatly increased our dinner options, which is especially welcome during the Lenten season. Of course these fillets can be cooked in any recipe calling for a piece of salmon but I want to focus on the simple weekday recipes we’ve forgotten because canned salmon went out-of-style other than for salads years ago. We need these simple, fast but tasty dishes in our busy lives today.

RECIPES

CREAMY SALMON MOLD:

Serves 8-10 (This is a version of the Tuna Mold from the Mar.7 posting
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 oz. frozen salmon fillets – thawed, lightly poached, skinned, if needed, and flaked.
½ cup finely diced celery
1 Tbs. dried dill weed
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, dill and salmon. 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.

QUICK Salmon Souffle:

Serves 4
(1) can condensed cream of mushroom or celery soup
1 ½ cups flaked cooked salmon
1 Tbs. chopped capers or dill weed-optional
Pinch salt
5 egg yolks-lightly beaten
6 egg whites-stiffly beaten
Combine the soup, egg yolks, dill or capers, salt and fish. Fold in the whites. Pour into a buttered soufflé dish and bake at a 375 deg. preheated oven for 35-40 min.

Quick Salmon Quiche:

Serves 4
(1) 9 inch frozen pie crust baked according to package directions
4 0z. Muenster cheese-grated
Ingredients listed above for soufflé
EXCEPT
Use only 3 eggs
Use 1Tbs.chopped capers AND 1Tbs.chopped dill weed
Tomato slices or parsley can be used for garnish-optional
Sprinkle cheese over baked pie crust, top with salmon and capers. Beat dill, soup, eggs and salt until well combined and pour over fish.Bake on a sheet at 375 deg. for about 40 min. until top begins to brown and puff. Cool slightly before cutting in wedges to serve.

Salmon Pilaff:

Serves 4
2 large onions chopped
4 Tbs. butter
1 cup rice
1 ½ lb. cooked salmon in large flake
1 ½ tsp. salt
1 Tbs. curry powder
Fish broth or white wine to cover
3 Tbs. chopped toasted almonds-for garnish
You can find, cialis generika probe cute-n-tiny.com after all, cruises to be taken, many old friends to be visited, and plenty of beaches to be walked hand-in-hand at sunset/sunrise. We have an obligation commander cialis cute-n-tiny.com to our veterans, to our deceased veterans, to their families, and to all evil doers who think they can kill the innocent with impunity. Experienced viagra on line order sale shoppers can find everything online from novels to computers. Each chiropractic program is designed specifically for a patient to address viagra cialis levitra the problem accordingly. Dissolve the curry in a little of the liquid in the microwave and add to the rest. Saute the onions in the butter, add the rice and cook 5 min. or until lightly browned. Add the fish to the rice and pour in a baking dish. Add liquid to cover above 1 inch. Cover and bake at 350 deg. for 45 min. Add more liquid during baking if all is absorbed. Serve hot garnished with almonds.

Salmon and Spinach Salad:

Serves 4
2 cups cooked salmon in pieces
2 cucumbers peeled and in thin slices
8 oz. salad spinach leaves
2 plum tomatoes in large dice
1/3 cup chopped scallions
1cup mayonnaise flavored to taste with dill or tarragon or ½ cup vinaigrette of choice
Tear the spinach leaves and toss in a bowl with the cucumbers, tomatoes and fish, divide among plates and top with scallions. Pass the dressing.

Salmon-Caper Sauce Over Pasta:

Serves 4
2 shallots-peeled and diced
2 garlic cloves-peeled and diced
3 ½ oz. white wine
1 cup clam juice
2 Tbs. chopped capers
1 ½ lb. salmon fillets
1 cup half and half or heavy cream
¾ lb. uncooked pasta-bowties or shells preferred
Salt and fresh ground pepper to taste
¼ cup chopped fresh parsley
Mix the white wine and broth and poach the fish, remove fish and render in chunks or large flakes. Saute shallots and garlic in the butter until soft, about 3 min. Measure the liquid and add either wine or broth to make 1 1/3 cup and add to the sauté pan. Boil over medium heat until liquid reduces by half. Add the cream and boil until sauce thickens. Meanwhile cook the pasta al dente and keep warm. When the sauce is ready, add the capers and fish. Add salt and pepper to taste and heat through. Serve sauce hot, over pasta garnished with parsley.

Salmon Fondue:

Serves 4
7 oz. cooked flaked salmon
3 Tbs. Flour
2 Tbs. butter
½ cup white wine or broth
1 cup milk
1 ½ cups grated Swiss cheese
Tabasco to taste
French bread
Melt butter in a fondue pot or the top of a double boiler; stir In flour to make a roux, then add liquids and stir over heat until sauce is smooth and thickened. Add cheese and melt, then fold in fish and add Tabasco to taste. Serve hot with bread cubes for dipping.

Scalloped Salmon:

Serves 4
1 lb. salmon-cooked and in large flake
3 Tbs. lemon juice
1 small onion diced
1 ½ cups coarse seasoned bread crumbs
½ cup melted butter
Salt and pepper to taste
1 cup milk, broth or tomato juice
In two bowls combine the first 3 ingredients, season to taste and mix the next 2 well. Layer the 2 mixtures alternately in a buttered casserole, beginning with the fish and ending with the crumbs. Add just enough liquid to moisten. Dot with butter and bake at 350 deg. for 3 min. or until browned. Check halfway through and add more liquid if it seems dry. Serve hot.

Mar 21

ALL ABOUT SEAFOOD

This is an all too familiar dilemma, especially now, during Lent. When buying seafood, we’re confronted by an increasing, constantly changing variety of choices, some often new to us. With such selection, buying can be a learning experience. Rapid transport, excellent refrigeration and safe handling have opened seafood to international options, not just in cities, but in small inland towns. Aqua-farming has made more products available and widened the price range too. Salmon fillets, once considered upscale are sold in dollar stores as is Tilapia, introduced in the U.S. in the late 1980s-early 1990s, now a mainstay.

That’s good news in the U.S. because we over-fished our waters almost a century ago but didn’t begin to address the situation for about 50 years. In the 1970s seafood, especially fish, began to be promoted as a ‘healthy’ food and demand bloomed, exposing the problem. Until then the question was ”Do you like seafood?” Now it’s “What’re your favorite seafood recipes?” implying that people not only eat it frequently, but cook it at home as well, which is true.

The growing worldwide demand for seafood and the increasing desire to explore, improve, even create different cuisines, plus the interest in actually cooking food, naturally led to international resourcing. There are few variations and/or additions to the shellfish and mollusks categories but the number of fish species available has exploded.

Walking up to the supermarket fish counter or entering a fish store can be an exotic experience. It’s leveled off a bit, but there’s often a new item with an unfamiliar name. At times like those, it’s wise to depend on the fish monger’s advice but in order to take full advantage of it, you should be aware of the classifications of the fish familiar to you. You should know the general texture, taste range and oil content of the major types, how they cook and which ones fit certain dishes. Then you have a frame of reference and can make informed purchasing decisions, especially if a substitution is required, or if you want to try something new.

All About Seafood is a short, informative book which will give you the confidence to shop for seafood. It itemizes and describes shellfish and mollusks, categorizes the most familiar fish species, tells how to judge freshness and gives advice on portion sizing to calculate weight. You will also feel confident as you return home with your purchase because the book has instructions on cleaning, filleting and skinning fish as well as safe-handling, storing and general cooking directions with some illustrative recipes, including suggestions for serving canned fish. It’s a lot of content for $2.99.

For example, shrimp is one of the most popular foods, but sizing as related to portioning is often gives us pause in purchasing, particularly since they’re most frequently sold in multiple pound bags. This convenient chart, from the book, will make things a lot simpler. It’s just one of the helpful pieces of information you’ll find there. Average serving =About ½ lb. as solo ingredient, less in combination dishes.

Shrimp (Colossal) 10 or less per pound

Shrimp (Jumbo) 11-15 per pound

Extra Large 16-20 per pound

Large 21-30 per pound

Medium 31-35 per pound

Small 36-45 per pound

Miniature 100 per pound

Incidentally, ‘prawn’ is an older term for shrimp, but now usually connotes the very large ones intended for grilling and stuffing. ‘Scampi’ is simply the Italian word for ‘shrimp’. So ‘Shrimp Scampi’ on U.S. menus is an oxymoron really translating ‘shrimp shrimp’, although it’s come to mean shrimp in garlic-butter sauce, a popular dish in Italy. Here’s a different way to serve them, a recipe from the book:

Shrimp Kabobs: Serves 4

Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp:

2 lbs. extra large (26-30 count) raw shrimp, peeled and deveined, tails on

2 Tbs. olive oil

1 tsp. Tabasco

1 tsp. Worcestershire Sauce

2 tsp. chopped fresh rosemary or equal amount dried

3 cloves minced garlic

1 tsp. dried oregano

¼ tsp. allspice powder

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Kosher salt to taste

Barbeque Sauce***

Skewers

Mix all the ingredients but the salt and quartered lemon in a bowl large enough to hold the shrimp. Add the shrimp and marinate, covered at room temperature at least 1 hr. or several hours in the refrigerator. Thread shrimp head to tail on as many skewers as necessary – long metal ones require about 4. Preheat broiler or grill, and cook shrimp until pink and beginning to brown, basting frequently with the marinade. Sprinkle with salt. Serve with lemon quarters. pepper.

***The Barbeque Sauce is for optional dipping

Want to see some more? Here’s the first part of the Table of Contents. To find the book, click the Book/Products button on the page header. It’s also available on Kindle for $2.99.

TABLE OF CONTENTS

INTRODUCTION –Page 2

FISH – – Page 3

General Rules about Fish – – Page 3

Types and substitutions – Page 4

Safe Handling Fish – Page 4

Salt Water fish – -Page 4

Fresh Water fish – – Page 4

Shark – -Page 5

Preparing fish – – Page 5

Small fish – – Page 5

Large Fish – – Page 5

How to Skin a Fish Fillet- – Page 5

Preferences- -Page 6

Taste – – Page 6

Fresh- -Page 6

Frozen – – Page 7

Mar 7

CANNED TUNA SUGGESTIONS

It’s Lent again, the season when more menus feature fish than any other. While I was deciding what to write about this week, I looked back at my articles from past years and realized I had many on ‘fish’ but all of them fresh. (See posting lists and links below after recipes) Canned tuna is a staple in most, if not all, households, each one seems to have a personal Tuna Salad recipe, yet I had never explored the subject and I could guess why.

I’m old enough to remember when most schools in the U. S. regardless of their affiliation, served fish on Fridays in deference to Catholics in the student body and on the faculty. The regular meal was what seemed to be a universal recipe of tasteless, rather gluey Tuna Noodle Casserole and the only option was loaves of white bread and stacks of American cheese slices, no mustard offered. Though I like cold tuna and fresh tuna dishes, it was years before the thought of hot canned tuna, in any recipe, didn’t make me shudder.

That all changed one snowy day when a neighbor suggested a play date for the kids, offering to make lunch if others brought salad and dessert. When she excused herself to turn on the oven for the Tuna Noodle Casserole, I braced myself, but it was delicious! Despite the fact that the recipe was based on canned soup, which I avoid because of the chemicals and sodium, preferring to cook from scratch, as well as Chinese fried noodles, another generally frowned upon ingredient, I have made this dish and enjoyed it many times. The recipe is below.

Over the years I’ve found other canned tuna recipes that interested me, mainly cold. However, recently, between the snowy winters, and the concern over rising food prices, I’ve turned my attention to hot ones and realized canned tuna is a very interesting food source. It too has been affected by the economy. A can now holds 5 ½ oz. rather than the 7 oz.it held originally or even the 6 oz. it did a few years ago, and the price is much higher. The thought that chunk light at 10/$10 is a good sale price would have been laughed at just a few years ago. If you consider that, at the current weight, 3 cans equal a pound, the price is right up there with fresh seafood and red meat.

The thing that still makes canned tuna an economical, important food source is that it mixes well with other ingredients, once combined it goes a long way and the its protein value is equaled only by red meat. Of course one can is considered to cover at least two people in most recipes, which averages out to about half the recommended protein amount per adult serving, but adding beans, eggs or even dairy can make up the difference.

So, with apologies for having neglected canned tuna, I’m offering the following recipes, which include both hot and cold dishes. I’ve cooked them all and can honestly report they’re all so delicious, I’ve been able to erase my school days memories. I’m a canned tuna fan-cold or hot!

RECIPES

Before we get into the actual recipes, I’ll add one quick note. Canned tuna is an excellent addition to Frittatas. It goes with almost any other ingredients, just make sure it’s well drained, as should be the tuna in all these recipes.

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

WHITE BEAN and TUNA SALAD:

Serves 4
(1) 6 oz. can solid white tuna – drained
(1) 15 oz. can white beans – navy, or cannellini
1 Tbs. oil
1 Tbs. balsamic vinegar
1Tbs. dried basil (3Tbs. fresh chopped) + more for garnish
2 Tbs. lemon juice
2 Tbs. Dijon mustard
1 clove garlic – mashed OR ¼ tsp. garlic powder
Salt and pepper to taste
Romaine or Bib lettuce
Gently toss first 2 ingredients together. Combine everything but the lettuce to make the dressing. and mix with tuna and beans. Allow to marinate about 1 hour. Line 4 plates with the lettuce and divide salad among them. Garnish with dried basil or fresh basil. This salad can be served chilled, but the flavors are better if it’s allowed to warm close to room temperature.

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.

TUNA NOODLE CASSEROLE:

Serves 3- 4
(1) @ 6 oz. can solid white tuna – drained
(1) 10 oz. can Campbell’s Condensed Cream of Mushroom Soup
1 cup Chinese fried noodles + ¼ cup
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1 small onion – diced
1 cup celery – diced
Mix the soup, water, celery and onions together. Gently fold in the tuna, then the noodles, breaking as little as possible. Don’t mix ahead; the noodles become soggy.* Pour into a lightly greased 1 ½ qt. ovenproof casserole. Top with the reserved noodles and place in a preheated 375 deg. oven. Bake for 20 min. until bubbling. Serve hot at once.
*Optionally to keep the noodles crisper, half the tuna mix can be put in the dish, then the cup of noodles in one layer, then the rest of the tuna, with the reserved 1/3 cup noodles on top. This produces a more fluid consistency. The first is the original recipe direction.

TUNA WITH OLIVE SAUCE for PASTA:

Serves 4
(1) 6 oz. can solid white tuna – drained
1 green bell pepper in large dice
1 small onion halved then quartered
2 garlic cloves diced or 1 tsp. garlic powder
1 cup diced fresh tomatoes or equal amount of canned diced with juice reserved
1/8 tsp. red pepper flakes
3 Tbs. oil
12 sliced green olives
½ tsp. ground fennel seeds
Salt to taste
1 lb. spaghetti or better a large shaped pasta- rotini, shells, orecchiette or penne.
Microwave the pepper and onion in the oil on high for 2 min. Add to a pan with the other ingredients and simmer over medium heat for about 10 min. adding tomato juice every few minutes and cooking down. Meanwhile cook pasta al dente and add about ¼ cup pasta water to sauce. Continue cooking until sauce thickens a bit. Toss pasta in the warm pot with the sauce. Garnish with Italian parsley. Cheese is optional.

Curried Tuna:

Serves 6-Adaptd from James Beard’s Fish Cookery
1 ½ cups canned tuna
½ cup white wine
1 onion –chopped
1 large apple-unpeeled, chopped
2 cloves garlic-chopped
6Tba.oil or butter
1 ½ Tbs. curry powder
1 cup tomato paste
½ cup water
Salt
Rice for bedding
Garnish with chopped cilantro or parsley
Serve Chutney on the side
Saute the onion, apple and garlic in the oil or butter. Add the curry powder and blend well, add the water and reduce slightly. Stir in the tomato paste, mixing well and correct seasoning. Add the wine and tuna and gently heat through.

Previous Posts on Fish

These are the direct URLs, but you can find them just as easily by using the waterfall menu in the right margin of each blog page.
Feb.21, 2013) The Informed Shopper – Part III Seafood- Fish– http://www.dinnerwithjoy.com/2013/02/

Feb.28,2013 The Informed Shopper – Part IV – Seafood – Shellfish– http://www.dinnerwithjoy.com/2013/02/
April 11,2013 In the Swim – Seafood –The difference between salt and fresh water verities– http://www.dinnerwithjoy.com/2013/04/
June 15,2013 Father’s Day Recipes -All About Kabobs-Beef, Chicken and Seafood– http://www.dinnerwithjoy.com/2013/06/
Sept. 25,2013 How to Skin a Fish Fillet– http://www.dinnerwithjoy.com/2013/09/
April 23,2014 My Thoughts and Delicious Canned Tuna Recipes — http://www.dinnerwithjoy.com/2014/04/
March 26,2015 One Fish, Two Fish- How to pick the right type of fish for a recipe and using all the new verities on the market– http://www.dinnerwithjoy.com/2015/03/
April 15,2015 Highlighting Tilapia– http://www.dinnerwithjoy.com/2015/04/
March 16, 2017 Fish for Lent– http://www.dinnerwithjoy.com/2017/03/
July 6, 2017 Grilling Fish– http://www.dinnerwithjoy.com/2017/07/
Feb.9,2018 Valentine’s Dinners for Lent–http://www.dinnerwithjoy.com/2018/02/
Feb.15,2018-All about Salmon–http://www.dinnerwithjoy.com/2018/02/
Feb. 22, 2017 All about Tilapia–http://www.dinnerwithjoy.com/2018/02/

Feb 28

SOME SAINT PATRICK’S DAY RECIPES

Saint Patrick’s Day and Valentine Day are two cheerfully celebrated holidays in the U.S. I think the reason they’re so popular is that they provide bright spots in drab winter – a welcome change. The difference is that Valentine’s Day, symbolized by sweets and flowers, is directed toward couples, whereas St. Patrick’s is for everyone and focused on hardier fare. If you like Irish food, especially corned beef and cabbage, you’re Irish for the day.

Actually, Irish food in general, is becoming known and appreciated all over the U.S. Soda bread is a regular bakery item and recipes for home baked abound at this time of year. Kerry Gold butter is increasingly found in markets all year, no longer simply a March import. Made from the milk of grass fed cows, it’s as superior in taste and texture to our butter as the meat of grass fed beef is to our usual commercial corn fed product. This book has a recipe for the bread and plenty of reasons to try the butter.

The book is about Irish food, and has some not-so-Irish recipes, still suitable for the day, which will make your holiday meal planning easier. The recipes are for the person who wants some easily made, affordable dishes to serve on Saint Patrick’s Day, whether for a full course meal, just snacks, or dessert. In keeping with the spirit of the occasion, most of the food is either green, or traditionally linked with the holiday, Included though, are some recommendations for leftovers and an option for those who don’t like corned beef.

But speaking of corned beef, did you know that the ‘corning’ process consists simply of a dry rub of common pantry ingredients and marinating the meat in a cool place for 3-8 days? (I like 5) I was so surprised to learn from an article by Julia Child how quick and easy it was to home-corn beef, and that I went a step further and corned a piece of ham successfully. The advantages to doing it myself was that it gives me a wide choice of cuts, size of pieces and price range to choose from, rather than depending on the packages of corned beef in the meat counter. I’ve corned several cuts, chuck and arm roasts, rounds, both bottom and top, even a shoulder London broil.

The beef cut traditionally used for corning is a brisket, roommate in origin to the flank steak. It’s as grainy as the flank steak, with the meat separated into layers by streaks of fat. The brisket is divided into two categories of “cuts”. The “flat “cut is the leaner one and slices more easily. The “point” cut is thicker and marbled with fat. It shreds easily for non-roast dishes, and is reputed to have more flavor, but both are fattier than most cuts of beef. They’re also labor intensive to cook, taking several hours and because of the fat causing foam to form, needing changes of water initially, though some of that problem is solved by trimming as much fat as possible first.

In the late 60s and 70s cooking in America gained popularity yet traditional recipes still held sway and other cuts of corned beef were available. My Mother and Aunt argued over Round vrs. Rump. Then cooking became fashionable and the more sophisticated and faster sauté and grill methods took over. Slow cookers and Instant pots are helping revive recipes that require more time, but the variety of large cuts these recipes require aren’t in demand yet. Hence, corned beef is, once more, confined to the brisket in markets.

This why I love being able to home corn meat. I can pick a cut which is leaner, and therefore, healthier, finer grained, so it will cook faster, and be more tender, yet is the right size for one meal and perhaps just one left-over one or sandwiches. Plus corning ups the price, so I can buy a more expensive piece of meat for the cost of a cheaper corned one. It does require a glazed, enameled or glass container, and possibly room on the bottom refrigerator shelf for 3-8 days, but the corning ingredients are all regular pantry supplies. See the complete directions below.

Now on to a few examples of recipe suggestions, plus hints at others, for a Saint Patrick’s Day themed dinner from this book ,– available on this site and Kindle for $2.99:

APPETIZERS

Parsley Pinwheels:

More recipes in the book
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

Soup:

As an aside, I have learned that by keeping the liquid to a minimum most pureed vegetables are thick enough and sufficiently creamy, that they don’t need the extra calories of added cream. However, leafier green vegetables, like spinach, may become too watery and need a little boost like roux or cream. The basic method for making soup is universal.

Pea Soup with Mint

Serves 2 in bowls. See the book for more
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.

Entrees:

Both these roasts should be served accompanied by Dijon or spicy brown mustard and plain horseradish or horseradish sauce made of ¼ cup horseradish mixed with ¾ cups mayonnaise.

Classic Corned Beef and Cabbage:

Serves 6
4 lb. cut of corned beef
1 large or 2 small heads of cabbage- enough for a generous sized wedge per person
Sufficient white potatoes- whole or halved- for number of servings . I don’t peel them
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 it well and put it in a deep pot with the seasonings and enough broth to cover. Simmer 3-4 hours 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.

Irish Pub Brisket:

Serves 6- Find the recipe in the book
Traditionally, this dish uses the same two cuts of beef as are regularly corned; the brisket and the bottom round. Legend has it that it was easier for the pub keeper to keep in ever ready supply if he only had to cook it not corn it as well. It’s an option for those who don’t like corned beef.

Easy Corned Beef for Two:

2 large potatoes halved—peeled optional
2 peeled carrots -optional
½ head of cabbage cut in two crescent wedges
1 qt. chicken broth
12 oz. can of corned beef
Put the potatoes in a deep saucepan, with other vegetables, if using. Add cabbage and just enough broth to immerse. Cover and simmer 20 min. or until cabbage softens. Top with the canned meat in one piece, cover again and simmer 15 min more or until the fat from the meat has melted into the broth.

Leftovers:

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
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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 350degree oven 30 min. until brown. Break an egg into each indentation and bake for @10min more. Serving hint; Pass ketchup on the side.

Corned Beef Salad:

Serves 4-a wonderful luncheon found in the book

Reuben Sandwiches:

These are served open faced, which my family favors, or closed.
1 loaf good Deli Jewish Rye Bread
@ ½ lb. sliced corned beef or shredded leftover
8 oz. bottle of Russian dressing
1 lb.sauerkraut
@ ½ lb. Deli sliced Swiss cheese
Allow 2 slices bread per portion. For open-faced lightly toast the bread, for closed toast only one side.
Spread a toasted side with the Russian dressing, cover with the meat then the kraut and top with the cheese. The amounts you use are optional. If planning a closed sandwich, fill only half the slices and top with the others; for open cover all. The open sandwiches can be run under the broiler until the cheese melts, the closed topped with the empty slices, toasted sides in, and broiled or grilled turning once, until both sides are golden. Serve hot.

Desserts:

A Light Lite Dessert:

Lime sherbet
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.

Key Lime Pie:

My special easy recipe is in the book
I always had trouble with Key Lime Pie, despite many recipes, even “authentic” ones from the Florida Keys, until I devised this one, which seems to be foolproof, perhaps because it’s so easy. There is one universal rule in making this pie however, the lime juice must be fresh, and, if possible, of the “key” variety. Key limes are small, dark green, very smooth with rounded ends. Their juice has an intense flavor, without the biting acidity sometimes found in regular lime juice. I understand the juice is sold in the baking supply aisles in some stores, but have never encountered it. The limes themselves, can often be found, usually labeled and bagged, in Supermarkets, especially ones with large Hispanic sections and Walmart. It requires at least 15 to yield enough juice for one pie. If you can’t find them, the common Persian variety limes will do, but I might increase the amount of juice in the pie by a tablespoon. Test to taste the strength of the acidity and flavor of the juice. Do NOT use lime drink mix or even concentrated juice unless it’s labeled 1 Note: For this occasion add a drop of green food coloring to the pie filling.

And of course Irish Coffee is in the book

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.)
The first time I did this I used a glazed terracotta planter, then I found an enameled roasting pan in a flea market. For weights I use a Dollar Store plate and a brick, then seal the pan with plastic wrap. I only make this in winter, so if I don’t have room in the refrigerator, I put it on a shelf in the garage—just as long as it doesn’t freeze but with refrigerator space on the bottom shelf, it can be made all year.

Corning Ham:

On a hunch, I cut a lobe from a ham shank and used the corning ingredients, minus the salt and water, as a dry rub. I put it in a plastic bag in the refrigerator for a week and boiled it as I would a 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.
1 ½ to 2 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.

Happy Saint Patrick’s Day everyone

Feb 21

CHICKEN ROLLS

It’s no secret that I love to cook and will spend hours in the kitchen but friends will tell you that I also like a bit of time to relax before dinner and get ready to enjoy the meal, even on weeknights. The meals I like best are ones which can be prepared ahead and finished quickly for serving preferably without me hanging over the stove.

Chicken Rolls are a perfect example of a dish that fills these requirements. They are quite simple to make, can be prepped several hours in advance and are economical since either breasts or thighs can be used. They can be presented to suit any occasion, from casual to elegant, whole or sliced, on individual plates or one platter, vegetables surrounding them or served on the side.

Acceptable to all diets they offer wide range for stuffing variations and there is bound to be one to suit even the fussiest eater. I’m giving 9 selections below. The recipes are each for 4 portions but are easily halved or doubled, so they are good for one, two people, a family or ready for company.

CHICKEN ROLLS-GENERAL DIRECTIONS:
Each recipe serves 4. The standard requirement for each is 4 large, boneless skinless breasts with the filling divided equally between them. Optionally, recipes A-D-E-F-H-I- can also be made using 8 boneless, skinless thighs. (NOTE: thighs are easier to secure with the skin on.)

Place each chicken piece between 2 pieces of plastic wrap and gently pound to an even thickness; working with the smooth side down, spread equal amounts of the filling over each. Roll from the short side, jelly roll style to enclose the filling. Secure closed with basting pins or toothpicks. If to be wrapped in bacon, do it first, then secure.

These recipes can all be made several hours, even overnight in advance and kept covered in the refrigerator. The cooking time for each recipe is similar. Place the chicken seam side down in a lightly oil sprayed pan large enough to fit them comfortably. For oven, melt 1 Tbs. butter add 1 Tbs. oil and pour over chicken, coating all sides; then add 1/3 cup white wine, broth or apple juice. Bake in a preheated 350 deg. oven for 30-40 min. until juices run clear. Check occasionally to see liquid level is constant and meat hasn’t stuck to the pan.

For stove top, melt butter in skillet, add oil, then chicken and turn to coat. Cook over medium heat, turning occasionally until brown about 30 min. You may need to add up to 1 Tbs. butter and 1 Tbs. oil during cooking for stove top. Add the 1/3 cup white wine, broth or apple juice at the end to deglaze the pan.

If not serving at once keep warm for up to 30 min. otherwise allow to cool, then reheat, covered, until warm through. Use the pan juices as a sauce when plating the food.
Any exceptions to these directions are written with the individual recipe.

FILLING RECIPES:
A) Herb and Nuts-thighs possible
1 cup fresh basil or parsley
2 Tbs. hazelnuts or walnuts
1 garlic clove—or equal amount bottled or powder (not salt)
Process the above ingredients to roughly chop; spread on meat and roll

B) Tomato and Ham or Bacon
3 Tbs. tomato paste
4 slices lean bacon or 2 slices Deli ham cut crosswise in half
1 garlic clove or equal amount bottled or powder (not salt)
Mix tomato paste and garlic. Spread on chicken, cover with 1 slice bacon halved or ½ slice ham and roll

C) Cream Cheese and Chives
8 oz. cream cheese- can be made using half regular cheese and half low-fat
2 Tbs. chopped fresh chives
1 garlic clove-minced or equal amount bottled or powder
1 Tsp. flour
4 slices turkey bacon
Mix the first 4 ingredients together. Spread on meat, roll and wrap with 1 slice bacon each

D) Cream Cheese Dijon-thighs possible
4 oz. regular cream cheese
2 Tbs. plain yogurt
4 Tbs. Dijon mustard
1/3 cup brown sugar
Mix all ingredients together until smooth; spread on meat and roll

E) Sage and Cheese—thighs possible
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4 fresh sage leaves or 1 tsp. dried
4-8 strips regular or turkey bacon
Spread the cheese on the meat, top with sage and roll up ; wrap with bacon. Add 2 Tbs. fresh lemon juice to the pan juices at the end of cooking.

F) Feta and Herbs—thighs possible
5 oz. Feta cheese-cut into strips one per chicken portion
2 Tbs. EACH thyme. Rosemary and oregano +garnish
Sprinkle herbs equally over chicken pieces; top with a strip of cheese and roll.
Sauce:
1medium onion chopped
1clove garlic
1 Tbs. oil
4 plum tomatoes I 8 pieces each
Cook onion and garlic in oil until soft. Add tomatoes and lightly simmer, covered 10 min. until soft. Blend until smooth. Plate sauce under chicken and garnish with herbs.

G) Saltimbocca
4 thin slices ham
4 slices Swiss or Provolone cheese
4 sage leaves
1 small tomato chopped
Place above ingredients in order on breasts. Roll and secure.
Sauce:
1Tbs. oil
2 minced garlic cloves or equal jarred or powder
2tsp. cornstarch
2 Tbs. chopped fresh sage or 2 tsp. dried
2 Tbs. dry sherry
Pan juices + broth to equal 1 cup
Cook garlic in oil until soft. Add the broth and warm . Mix the cornstarch, sherry and sage and add to the pan. Cook until bubbly. Return chicken to the pan and spoon sauce over for about 5 min. until sauce thickens slightly and food is hot.

H) Roasted Pepper and Olive—Thighs possible—should be made on the stove top.
4 large jarred fire-roasted red peppers –divided in half for thighs
12 pitted ripe olives – sliced
12 pitted green olives-sliced
8 basil leaves or 1tsp. dried
Cover meat with pepper pieces. Spoon olives down center and roll. Top with basil.
Sauce:
When chicken is brown, add 1 1/4 cups white wine to pan juices, cover and simmer for about 15 min. until chicken is cooked and sauce thickens slightly. Serve at once.

I) Sausage and Peppers; Thighs possible
4 oz. thinly sliced Genoa salami
(1) 6oz jar sweet red peppers
Cover the meat with the salami. Divide the peppers down the centers. Roll and oven bake.

Feb 14

SILKY RISOTTOS

I’d eaten risottos, and living in Italy, learned to make them but not being a big fan of rice, I was indifferent, until a certain train ride. I bumped into a friend in the Milan Train Station, and he convinced me to wait for the noon ‘Rapido’ rather than take the regular morning train to Florence. The trains arrived there at about the same time but he insisted the Rapido served a wonderful luncheon.

Having been in Italy long enough to know that, in a country full of ‘foodies’ and great restaurants, when a busy doctor alters his schedule to accommodate a specific meal, it was special. We made reservations in the Dining Car, rather than booking seats, because the high speed train condensed the travel time to just enough for a leisurely lunch.

I had misgivings when I learned the ‘star’ of this feast was a risotto, but was assured it was the best Risotto Milanese in all Italy. Any doubts disappeared when a steaming soup plate was set before me. The contents were creamy, with a lovely golden color and the most tantalizing aroma. Too hot to ‘dig in’ I took tiny spoonfulls from around the edge, in the Italian style of eating a risotto and with each was more converted into a fan. It remains one of my best food memories-ever!

There are two secrets to making risotto. The first, of course, is to use the proper grain of rice. To achieve the creamy texture round rice is best. Round grains can absorb enough liquid to swell three times their size, combining a creamy texture while remaining al dente.

The Po Valley in Italy is the largest rice growing region in Europe and the preferred risotto rice is Vialone nano, which is rarely exported. Gourmet stores may carry Carnaroli, if possible choose superfino, but the easiest found suitable rice, outside Italy, is Arborio. Chinese markets carry a round grain for their ‘sticky rice’ as well.

The second secret is the practice of adding liquid in increments, while stirring, over a period of time so the rice absorbs each addition before the next goes into the pot. This allows the rice to swell gradually and the flavors of the liquid to infuse the grains. It also allows the natural starch to be released and create the creamy texture.

Italian traditionalists differentiate between ‘classic’ risotto made as directed above and the popular risottos often found on menus, like seafood and primavera. The hallmark of classic risotto is its ‘silky creamyness’. It allows for added ingredients and flavorings but they aren’t permitted to disrupt the overall smooth texture. In other risottos, the rice is more of a foil or bedding for the ingredients, as in paella, and frequently the rice is cooked normally with all the liquid added at once.

Since the experience which taught me to love risottos was based, in large part, on the uniqueness of the texture, I’m going to focus on recipes for the ‘classic’ version in this post. I’ll start with the best recipe I’ve ever found for Risotto Milanese from the established expert on Italian cooking, Elizabeth David. She points out there are several versions. Below is the most popular, with a chicken base.

RECIPES**
General Directions for Cooking Risotto:
Step 1-Bring the stock to a boil, reduce heat and hold at simmer. Remember the liquid must be kept hot all through cooking.
Step 2-Melt butter and/or oil in a heavy pan and sauté onion (and garlic or other flavorings) until soft.
Step 3-Add rice and stir to coat with the fat. Saute, stirring, for 1-2 min. over medium heat
Step 4-Ladel some of the hot stock into the rice and stir until absorbed. Any other liquids stated in the recipe are added with the broth unless otherwise directed
Step 5-. Repeat until all the stock is gone. Maintain risotto at a simmer but do not let it boil. Add stock in smaller amounts toward the end. Cooking time should be about 30 min. Grains should be slightlyal dente and the mixture creamy, not runny. Serve HOT!
**5 of the recipes below are from the Hermes House book Perfect Risotto. They were best adjusted to the U.S. system of measurements

Risotto Milanese:

Serves 4-From Italian Food by Elizabeth David
5 cups simmering stock-chicken-Optionally include ½ cup white wine
Good sized pinch of Saffron threads
6 Tbs. butter
1 onion finely chopped
1 ½ cups Arborio or Carnaroli rice-See above
1 cup freshly grated Parmesan cheese
Salt and pepper
Ladle a little of the broth into a bowl and sprinkle the saffron threads over to infuse. Saute the onion in 6 Tbs. of melted butter until soft-about 3 min. Stir in the rice and coat well, add the saffron and soaking liquid, and a bit of hot stock, stirring until it’s absorbed. Follow steps 4&5 above. When the rice is ready, stir in 2/3 cup of cheese and reserved butter until mixture is smooth. Serve in a warmed bowl garnished with the reserved cheese.

Shrimp Risotto:

Serves 4
12 large raw shrimp- shelled and cleaned-shells reserved
1 Bay leaf
2 tsp. dried parsley
1 Tsp. whole black peppercorns
2 cloves garlic-peeled
5 cups water
5 Tbs. butter
2 shallots finely chopped
1 ½ cups Arborio or Carnaroli rice
1Tbs.tomato paste softened in
½ cup white wine
Salt and pepper
Bring the water to a boil and cook the shrimp for 4 min. until pink. Remove and cool. Add the shrimp shells and the next 4 ingredients to the water and boil for 10 min. Strain. Slice the shrimp in ½ lengthwise and chop all but 4 halves. Saute the shallots in 4 Tbs. butter until soft, stir in shrimp, add the rice and stir for 1-2 min. Stir in the tomato paste and wine. Begin adding the stock, following steps 4&5 until rice is cooked. Finish with the reserved butter, salt and pepper. Garnish with reserved shrimp.

Chicken and Ham Risotto:

Serves 4
2 Tbs. oil
8 oz. chicken breast in 1 inch cubes
1 onion- finely chopped
1 garlic clove-finely chopped
¼ tsp. saffron threads
2 oz. Parma Ham in thin strips-suitable substitute is prosciutto
2 ¼ cups Arborio or Carnaroli rice
½ cup white wine
7 ½ cups stock
2 Tbs. butter
½ cup grated Parmesan cheese
Saute the chicken in the oil until it turns white. Reduce heat and stir in the garlic, saffron and ham, stir until onion is soft. Add the rice and stir 1-2 min. to coat. Add the wine, bring to a boil and stir until almost absorbed. Begin to add the stock and follow steps 4&5 until rice is cooked. Finish with butter and garnish with cheese.

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Serves 4
2 Tbs. oil
1 onion finely chopped
2 crushed garlic cloves
1 full cup Arborio or Carnaroli rice
1/3 cup white wine
6 ½ cups vegetable stock
8 oz. asparagus spears in 1 inch slices
4 Tbs. butter
¼ cup grated Parmesan cheese
Saute the onion and garlic in the oil until softened but not brown-about 10 min. Add the rice and stir for 1-2 min. until coated; add the wine, stir until absorbed and begin to add the stock following steps 4&5. After 10min. add the asparagus stalk pieces and 5 min. later add the tips. When the rice is cooked, finish with the butter and garnish with the cheese.

Pepper Risotto:

Serves 4
3 Red bell peppers, roasted, skinned and sliced
2 Tbs. oil
3 garlic cloves-sliced
(1 ½) 14 oz. cans diced tomatoes
2 Bay leaves
2 ¼ cups Arborio or Carnaroli rice
6 cups + vegetable stock
6 fresh Basil leaves-snipped
Salt and pepper
Saute the garlic and tomatoes gently in the oil for 5 min. Add the Bay leaves and peppers and cook for 10 min. more. Add the rice and stir for 2 min. then begin to add the stock following steps 4&5.When the rice is ready, season to taste, remove from heat, cover and allow to stand for 10 min. Stir in the Basil and serve.

Risotto Timbale with Ham and Peas:

Serves 4
6 Tbs. butter
2 Tbs. oil
1 onion finely diced
1/3 cup ham-finely diced
3 Tbs. parsley
2 garlic cloves-chopped
2 cups fresh or frozen peas
4 Tbs. water
1 ½ cups Arborio or Carnaroli rice
5 cups vegetable or meat stock
1cup grated Parmesan cheese
¾ cup Fontina cheese-sliced
Salt and pepper
Parsley to garnish
Saute the onion in the oil and half the butter until soft, add ham and cook for 2 min. add the garlic and parsley and cook for 2 min. Add the peas, seasonings and water and cook covered for 8 min. for fresh peas,4 min. for frozen. Remove lid and continue cooking until liquid has evaporated. Reserve half the peas. Butter a round cake pan and line it with greased paper. Sprinkle with a little Parmesan. Stir the rice into the pea mixture in the pan and begin adding stock following steps 4&5. Preheat oven to 350 deg. and when rice is ready, stir in seasoning, most of the reserved butter and half the Parmesan. Spoon half the risotto into the prepared pan. Cover with a layer if Fontina, the reserved peas and ham, half the remaining Parmesan and top with the rest of the Fontina slices. Spoon the rest of the risotto over, dot with remaining butter, top with the rest of the Parmesan and bake for 15 min. Let stand for 10 min. To unmold, run a knife around the pan edge and invert onto a serving plate. Tap the bottom of the pan to let the risotto drop out, remove the paper and garnish with parsley. Serve in wedges.

Feb 7

3 WEEKDAY VALENTINE’S DAY DINNERS

In 2019, Valentine’s Day is a Thursday, so most major plans for celebrating are probably scheduled for the bookending weekends. It’s hard, though, not to give the actual day a nod but how, without interfering with busy, tight weekday schedules? So in this post, I’m giving detailed directions for three complete dinners, from starters through desserts, which will suit not only those able to dine a deux on a week night but can also be served to a family to ‘celebrate ’ a fun holiday.

This concept resonates with me because Feb. 14^th was my Grandmother’s birthday, and the anniversary of her engagement to Grandfather. All through my childhood it was an occasion for a big family dinner. Nana, wanting to share her ‘day’ with us, gave everyone token gifts because she wanted us to know she loved us and that love is more than just romance. I miss those dinners, they are lovely memories and perhaps it’s not such a bad idea for a family to set aside a day to appreciate being a family. Why not Valentine’s Day?

Which brings me back to this post, these three dinners are designed to seem a bit upscale, befitting an occasion, but actually they’re not. They really don’t require more prep time, effort or expense than a normal weekday meal. The recipes are, actually, quite simple, especially with a couple of helping hands. In fact, many aspects of each can be made ahead and all have been modified to easily extend to include more servings by doubling or tripling the ingredient amounts.

Through the years, I’ve done several Valentine’s Day posts, including one on seafood last year when it fell on Ash Wednesday. So if you want more recipe ideas just go to the ‘Select Month’ window in the right margin of any page of this blog and choose February from each year.

STARTERS

Melon con Prociutto

One easy appetizer uses deli ham, from smoked turkey to real Prosciutto Crudo, suit your taste and budget. Get it thinly sliced, not shaved.
1) Slice a melon, traditionally a cantaloupe, in 1 inch wedges, remove seeds and rind, wrap with slice(s) of ham, secure with toothpicks and cut in about 3 pieces.
2) Similarly, a kosher dill pickle spear can be treated in the same way. Secure with 3 toothpicks and cut in thirds.
4oz of meat should yield about 24 appetizers with pickle, and about 20 or 22 with melon, because the meat may need to overlap more.
NOTE: Draping a piece of real Prosciutto Crudo, or even a thin slice of high quality ham over a 2 inch wedge of melon is the classic Italian first course Prosciutto con Mellone, an ever popular, elegant and always acceptable choice to serve guests and perhaps the better presentation for a family meal.

Bruschetta

Bruschetta traditionally, are ½ to ¾ inch slices of stale Italian bread, cut on an angle, lightly oiled and rubbed with garlic on one side and browned in the oven(350 deg. for 10 min.) French bread can be substituted for Italian. They support a great variety of toppings, and once browned, depending on the topping, may or may not be returned to the oven. Some suggested toppings are listed below, but your imagination can truly be your guide—
1) Chopped fresh tomatoes, drizzled with olive oil, sprinkled with salt and pepper to taste and fresh, or dried herbs-basil, parsley, thyme or oregano. If substituting canned diced tomatoes, drain them very well and limit the oil.
2) Spread the toasted bread with pesto add slices of fresh mushrooms, or sautéed ones and /or carmelized onions or thin slices of tomato and top with slivers of brie, Fontana, gruyere or camembert. This can be served as is, or briefly run under the broiler.
3) Go veggie! Saute chopped onions and peppers in a little olive oil ( This actually can be done by placing them with the oil, just enough to coat, seasoned with lemon pepper to taste, in the microwave on high, allowing 2 min. per cup) top with chopped bits of oil cured sun-dried tomatoes and / or a choice of cheese. Do not allow to stand long.
4) Try Mexican! Replace the tomatoes with drained salsa and top with cheddar and fresh cilantro. Add a bit of cumin and coriander to taste during cooking (optional). Can be run under the broiler, or served at room temperature, but again do not allow to stand long.
5) For seafood lovers, make a Lamaise dressing of one part ketchup to three parts mayonnaise, add mace to taste. Spread it on the toasted bread and top with shrimp, whole or chopped, crab or lobster interspersed with julienne curly leaf lettuce or spinach.
6) Be elegant and top the bruschetta with thinly sliced smoked salmon and / or caviar decorated with a sprig of fresh dill. Optionally, a thin spread of cream cheese on the toast would mute the salty taste, for those who don’t care for it. This, especially, makes an excellent first course, as, in fact, do several of the suggestions above.
7) For a speedy presentation, use drained, canned, flavored, diced tomatoes and/or optionally, serve them in a bowl, with a spoon, surrounded by the toasted bread. This prevents them from becoming soggy.

Cream Cheese with Tapenade

Tapenades and cream cheese are naturals together. If you are in need of something to serve fast, open an 8oz. package of cream cheese, and spoon about 4-6oz. of tapenade, jarred or your own, diagonally over it. Serve with crackers or other spreadables. Chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels also work well this way, as does a spicy chutney. Another presentation is to cut the cheese diagonally, reverse the sides to form a triangle, cover it with tapenade and use a cinnamon stick as a trunk to form a tree.
Spanish tapenades are now found in the relish aisle of most markets. Olive and sun-dried tomato tapenades are the most popular variety, usually sold only in small 4 oz. jars, which keep for 2-3 weeks, in the refrigerator but it’s so easy that I prefer to make my own and do it ahead. A tapenade is simply a combination of any of several ingredients, marinated in olive oil to meld the flavors. Possibilities are: sliced olives, black and/ or green, chopped onion, chopped garlic, chopped peppers red and / or green, fresh and / or roasted, sweet and/ or hot (very little of the latter) slivered pimento, capers, chopped sun-dried tomatoes, if oil cured, use the oil for the marinade, even ones re-hydrated in water are good and I find a bit of the tomato water softens the oiliness of the marinade. I’ve had tapenade with anchovies, or smoked oysters added at serving time. Just about anything goes so long as it isn’t sweet or sour, and proportions are to taste. I would suggest starting with the olives, which come pre-sliced in cans, think tomatoes, onions, garlic and go from there.

BONUS: Cream cheese

has numerous uses in appetizer recipes, and another quick, easy and tempting one is to mix it to taste with bottled horseradish and spread it on rounds, about 1/8 inch thick, of Lebanon bologna. If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually very lean, and has a smoky, salty tang that is interesting, unique and pleasant. Spread on one slice, it can be rolled, or covered with another and cut in wedges.

ENTREES

Chicken Oscar:

Serves 2
2 boneless, skinless breasts
1 Tbs. flour
1 Tbs. butter
¼ tsp. sage
Salt and pepper
6 shelled, deveined large shrimp-raw preferably but cooked are fine or 1/3 cup crab meat OR
(1/2 ) 15 oz. can artichoke hearts drained-see note*
¼ cup white wine
¼ cup chicken broth-OR 1 tsp. chicken bouillon granules + ¼ cup water
3 Tbs. heavy cream or half-and- half
Grated Parmesan for garnish
Dust chicken with flour and sauté, with seasonings, in butter over medium heat until juices run clear. Remove to a plate and keep warm.(Can be made ahead to this point) Add liquids, artichokes or raw shrimp to skillet and cook shrimp until pink and remove if liquid hasn’t thickened. If using artichokes continue cooking as liquid thickens, about 3-5 min. Plate chicken, pour over sauce and top with artichokes or shrimp. Garnish with cheese and serve.
NOTE: Marinated artichokes, well drained, are a nice alternative for the canned ones and lend an interesting taste contrast. They need no cooking, simply add them after saucing the meat and optionally omit the cheese.

Pork Chops Basil:

Serves 2
4 thin center cut pork chops or slices of loin
¼ cup flour
½ Tbs. garlic powder
1 Tbs. dried basil leaves
¾ cup apricot nectar
1 Tbs. scotch or whiskey-optional
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Mexican Snapper:

Serves 2 From Light Menus by Louise Mariano
8-10 oz. red snapper or cod fillets
¼ cup chopped cilantro or parsley
¼ cup slivered almonds
2 Tbs. butter
Lime juice
Salt and pepper
½ avocado- diced
Place fish in an ovenproof dish and sprinkle with herb and almonds. Microwave butter with lime juice until melted, season to taste and pour over fish. Bake at 350 deg. for 30 min. garnish with avocados and serve.

SIDES

Salad of mixed greens with a vinaigrette dressing complements any of these entrees
Suggested Sides: Asparagus is traditional with Chicken Oscar but a seasonable, fresh or frozen green vegetable appropriate to the entrée can be served with any of these OR try:
Spinach Pie (1) 10oz box of chopped spinach, thawed. Drain the spinach and mix in a lightly oiled soup or pie plate, with 1 egg and 1 envelope of either chicken or beef bouillon, sprinkle with nutmeg and bake at 350 deg. for 30 min. or microwave on high for 10 min.

Potatoes:

1)8 or 10 tiny fingerling potatoes, depending on size, peeled in one strip around the middle, rolled with 1 Tbs. oil and sprinkled with 1 Tbs. rosemary, roasted on a foil covered cookie sheet at 400 deg. for 30-35 min, until brown.
2) (1) 15 oz. can small whole potatoes in 1 Tbs. melted butter on a foil lined cookie sheet and broil until browned. Can be made ahead and reheated.
3) For Pork: Bake 2 sweet potatoes in the microwave 8-9 min. until soft. Split and drizzle with Maple syrup to serve.
For Fish: 1 pkg. pre-cooked rice with 1 tsp. fresh lemon juice and 1 Tbs. chopped cilantro added before serving.

DESSERTS

7 Perfect Desserts for a Valentine’s Dinner

It would take too much space to include the full dessert recipes, so I’m simply listing them and giving brief descriptions, You can find them in full on the Feb. 9, 2017 posting. Just look on the right margin of any page on the site to see the drop-down ‘Select a Month’ Menu. While there, check out the Valentine’s Day articles from past years to get more dinner ideas. All the desserts below are quite simple. Two are more spectacular, three need a few finishing touches and two are table ready but all can be quickly served with little effort. Don’t let the first two scare you, they’re really simple to make and the recipes are easily divisible.

Bananas Foster with Grapes

– The classic dessert with the added taste and visual twist of grapes as well as the option to be served en flambé.

Cherries Jubilee

-A classic rendition with the modern option of directions to do the major prep in advance and finish just before serving.

Cranberry Crisp

-Batter and berries can be prepped and stored, chilled, ahead, then baked just before serving.

Cranberry-Nut Torte

-A cross between cheesecake and pie this can be made a day ahead and served chilled or at room temp

Chocolate-Burnt Almond Crunchballs

-My father’s favorite dessert. Toast slivered almonds until they are very dark and brittle. Put them in a wide bowl, such as a soup dish, and roll a large scoop of complimentary flavored ice cream in the nuts to cover. Freeze to firm-up, and serve with chocolate sauce. Sauce is more effective under not over the ice cream.

Biscotti-Classic Almond or Chocolate

-Can be baked 1-2 weeks in advance and simply presented plated with saucer of sweet wine or coffee for dunking