Posts from the ‘Recipes’ Category

Sep 16

FUN FAMILY DINNERS

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

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

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

RECIPES

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

2 Tbs. oil

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

½ cup raisins

2 tsp garlic powder – or to taste

1 Tbs. dried oregano

1 Tsp. dried basil

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

1 lb. spaghetti or angel hair pasta.

Grated Parmesan

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

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

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

1 cup chopped onion

1 envelope Taco seasoning mix

Salt and pepper to taste

(1) 4 oz. can green chilies drained

2 cups milk

4 eggs

1 cup self-rising flour—Bisquick or Jiffy

¼ tsp. baking powder

2 tomatoes peeled and sliced

1 cup Sharp cheese shredded

Sour cream

Chopped lettuce

Chopped onion

Cooking spray

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

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

2 inch strips

1 red bell pepper julienne

1 green bell pepper julienne

2 medium onions halved and sliced thin

3 Tbs. cooking oil

1tsp coriander

1tsp cumin

Salt and pepper

(8) 8” flour tortillas

(1) 8 oz. jar salsa

(1) 8 oz. container guacamole

1 cup sour cream

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

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

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

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

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

Therefore, if neurological disorder is the cause for erectile dysfunction, coconut water will be very prices viagra effective. But the good news is there is no patent protection viagra sale act. If you want to access the generic tadalafil canada correct solutions. Sixth, this drug can cute-n-tiny.com order generic levitra provide cure to erectile dysfunction once you start with the medication.

8 oz. hamburger

¼ tsp ground cumin

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

(6) 6 inch whole wheat tortillas

½ cup sour cream

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

(1) 4oz can green chilies

2 Tbs. chopped fresh cilantro

8oz shredded Monterey Jack cheese

Non stick cooking spray

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

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

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

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

6 Tbs. flour

1 garlic clove cut in half

4 cups dry white wine

6 Tbs. brandy

Dash salt

Ground nutmeg

Ground black pepper

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

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

MONTE CARLO SANDWICHES
½ lb. cooked ham – sliced

½ lb. cooked White meat turkey – sliced

½ lb. Swiss cheese- sliced

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

Mayonnaise

Dijon or spicy Brown mustard

3 eggs

1 cup – possibly more – milk

4 Tbs. butter – at least

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

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

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

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

2 Tbs. oil

½ tsp baking soda

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

¼ tsp salt

¼ tsp curry powder

¼ tsp paprika

Ground pepper to taste

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

½ tsp garlic powder optional

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

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

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

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

Sep 9

9 DINNERS TO START FALL RIGHT

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

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

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

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

RECIPES

GROUP I

Tortellini all Panna

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

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

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

(1) 10oz. box frozen peas

1 Tbs. butter

1 cup heavy cream – light can be used

Grated Parmesan

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

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

Chicken Pizza

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

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

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

½ cup sour cream

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

1 small onion, halved and sliced thin

1 small green bell pepper in ¾ inch pieces

2 tsp. oil

1/8 tsp. lemon pepper

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

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

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

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

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

(For anyone on a low carbohydrate diet)

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

Group II

Stuffed Zucchini

1 lb. ground beef

4 large zucchini

¼ tsp lemon pepper

(3) 8oz cans tomato sauce

1 Tbs. garlic powder- or to taste

2 Tbs. oil

2 tsp. dried oregano

2 tsp. dried basil

½ cup grated Parmesan cheese + to pass

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

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

Fish and cute-n-tiny.com canadian pharmacy for viagra Seafood Crude clams: Long viewed as a Spanish fly, clams are elevated in zinc, which raises sperm and testosterone processing. It is always said to be that having best and order tadalafil from india healthy sexual sessions are essential for a good relationship and if you want to avoid most of your stress hormones decreases, and Your muscles relax. These herbal detox supplements cheapest cialis generic are efficient in deep cleansing of the liver. Seek out experiences that help you not cialis pills for sale take yourself so seriously.

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

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

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

2 eggs

2 envelopes chicken bouillon granules OR

2envelopes beef bouillon granules

Ground nutmeg

2 tsp butter

1 lemon quartered

Toothpicks

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

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

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

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

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp Dijon or Spicy Brown mustard

1 ½ tsp Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

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

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

Group III

Mediterranean Fish

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

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

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

½ tsp lemon pepper

2 Tbs. oil

Paprika

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

Pork Chops Basil*

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

½ cup flour

1 Tbs. garlic powder

2 Tbs. dried basil

½ a small can frozen orange juice concentrate

Water to dilute juice

¼ cup cream sherry or Madera

Sprinkle half the garlic powder and half the basil in the bottom of an oven proof dish or pan that will hold the chops closely but not overlapping. Dredge the chops in the flour, by shaking in a plastic bag, one at a time, making sure they’re well coated. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 2 hours, but acceptable at 350 degrees for 3/4 hour. Remove from oven, turn on broiler, and avoiding steam, lift foil. Dilute orange juice with the wine and just enough water to come almost to the top level of the chops in the pan, and pour over the chops. Broil until chops brown and the sauce thickens.

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

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

Sep 2

PRICE INCREASE FOR THE SAME DINNER 2015-2021

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

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

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

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

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

ACCOUNTINGS

2015-Sources Redner’s Supermarkets, Local Farmer’s Market
Chicken @ $0.98 lb. family pack 3lb or more was $4.22 -10 thighs in pack=$0.42 each= $1.68
Chicken @ $1.18 lb.- 6 drums $2.89
Fresh green beans $1.00
Lettuce – 1 head iceberg $1.28
3 Sweet potatoes @ $1.08 lb. . $2.36
Peaches and Plums @ $0.68 lb. 6 items, 3 each $2.44
TOTAL——————- $11.65

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

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

Due to cheap levitra 20mg djpaulkom.tv erectile dysfunction the man faces erectile dysfunction. It seems that Brazil is on line levitra continue reading to find out more the place to watch. Moreover, estrogen hormone and sex hormones play a major role that helps in developing and maintaining a conversation. viagra 100mg sildenafil In today’s world of careless lifestyles and hectic work schedules, almost every one of us is prone to unavoidable cialis generika 40mg http://djpaulkom.tv/dj-paul-hangover-how-to-cook-roasted-potatoes/ stress 24/7.

RECIPES
Teriyaki Basted Garlic Dusted Chicken: Serves 6
6 chicken pieces, breast thighs, drums or one whole roasting chicken
About 1 Tbs. Teriyaki sauce per piece, or side of chicken, less for drums + 2 Tbs.
2 tsp. garlic powder –more if needed
½ envelope chicken bouillon
2 cups water – estimate
Salt for brining
Rinse and clean chicken well . Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with Teriyaki Sauce. Place chicken pieces in an ovenproof pan, large enough to fit comfortably. Add 11/2 to 2 cups water to measure 11/2 inches in the pan. Sprinkle the bouillon on the water, add 1-2Tbs. Teriyaki sauce and sprinkle ½ tsp. of garlic powder on each of the pieces, more if needed for a good dusting. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Maintain water level but do not baste. Serve with pan juices on the side or remove from pan and allow to come to room temperature, Optionally, strain and chill pan juice to make aspic to serve on the side.

Lemon Seasoned Fresh String Beans: Serves 6-8
(2) 1lb. pkgs. fresh whole green beans
2 tsp. olive oil
1 1/2tsp. chicken bouillon granules
2 Tbs. chopped lemon balm leaves
OR if fresh herbs aren’t available use vinaigrette recipe below
Cook beans as per package directions, drain and toss with oil, seasonings and herbs, if using . Serve warm or chilled.

Sweet Potato Salad with Lime: 6 servings (Substitutions noted)
2 lbs. sweet potatoes
1/3 cup fresh lime juice – (I used ¼ cup concentrated+ water to equal 1/3 cup.)
1 Tbs. minced fresh ginger – (I used a rounded ½ tsp. powdered)
1 jalapeno minced- (I used a few drops of hot sauce)
2Tbs. brown sugar
¼ cup oil
Salt to taste
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped – (omitted)
1 Tbs. lime zest – (omitted)
2 Tbs. chopped fresh mint
Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 min. or until crisp tender—not mushy.—check by pricking them. Peel skins off while warm and cool. Blend the next 4 ingredients adding oil in a stream to make vinaigrette, season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a spatula. Mix the last 3 ingredients to pass as a garnish. Will keep for 3 days covered and chilled. Toss gently again and bring to room temperature before serving. Do not make garnish ahead.

Peach-Plum Pie Serves: 8-10
For Filling-
1 ½ lbs. . fruit pitted, peeled if needed and sliced if needed, I used 3peaches and 3 plums
1 tsp. cinnamon (optional)
½ cup sugar
2 Tbs. cornstarch
1 tsp. butter
¼ cup dried fruit – (optional) plumped in ½ cup water in the microwave in high for 30 sec. and drained. (raisins or craisins)
When dough is ready, toss all the ingredients gently and fill pie shell.
For Crust- * (Option –purchase a refrigerated pie crust)
1¼ cups flour
¼ cup sugar
¼ tsp. cinnamon –optional
½ cup shortening – – this can be Crisco, butter or margarine
4 Tbs. ICE water
Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a
12” round, put the rolled crust into an 8 or 9 inch pie pan. Add filling. Trim edges from around pie pan leaving a 1 inch margin. Re-roll the trimmings cut in 1-2 inch wide strips to form a lattice top by placing alternately over the top. Crimp edges.
Preheat oven to 400 degrees, bake 10 min. then reduce heat to 350 degrees and continue baking until golden and bubbly.
*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon before adding fruit

Tossed Green Salad-As included in the 2015 posting
About 2 lb. fresh greens-enough for 6 servings
Basic Vinaigrette
The fundamental ratio is 1 part vinegar to 3 parts oil, with salt and pepper to taste. Dissolve seasonings in vinegar. If making in a jar, add oil in 3 parts, shaking between. If using a blender or bowl add oil in a thin stream with machine running or constantly stirring.
Toss with lettuce in bite sized pieces*
ADD-1 cup fresh herb leaves and blossoms if available.—chives, oregano, any type basil, cilantro etc.
*Greens can be stored in water, chilled, for a few hours, then drained and tossed with dressing.

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

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

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

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

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

Aug 26

STARRING STONE FRUITs

My summer’s blogs wouldn’t be complete without discussing those delicious, succulent stone fruits, peaches, apricots and plums, especially after last week’s article on puff pastry. Not only are they favorites for flavor, but in an age when most fresh produce is available all year, or found in the frozen section, stone fruits are found in markets fresh for just a few weeks and only peaches are frozen. (If you want to learn to freeze them, and other summer items, at home see posts for Feb. 2, 2012, Sept. 22, 2016, Sept.3, 2020 and Sept. 10, 2020) This year, I decided to review past posts and reprint a few recipes I found memorable for ease of prep, taste and presentation.

There are lots more easy, fun delicious recipes on my blog, in too many posts to back-link here. To find them go to Archives, roll the Home Page panorama or use the drop-down menu in the right margin of any blog page and pick August and September of each year.

Stone fruits combine well, not only with other ingredients, but with each other. If there isn’t enough of one type for a recipe, another can often be used to fill the quota. They’re generally interchangeable in recipes especially peaches and nectarines, which are really an antique Chinese variety of peach. Only peaches, of all the stone fruits, have to be skinned before cooking. That’s done as with tomatoes, by dipping in boiling water and peeling off the skin, but don’t remove the skin if grilling, roasting or broiling them, unless they’re to be sliced. Though the end-of-season fruits may be of lesser quality to eat raw, they cook as well, perhaps even better than the lush ones in their prime. Probably it’s due to the fact that they have less water content and the meat is more compact, but heating brings out a ton of flavor.

APRICOTS

In the U.S., apricots are the least visible members of the stone fruit group. Resembling small peaches with a slightly more acidic taste and less juice, apricots are the perfect on-the-go snack, able to be consumed in four bites, leaving no drippy mess.

Native to China, related to plums, apricots date back to 3000 B.C. By the first century A.D. they were established in Armenia, leading to the misconception by Europeans who discovered them there in the 15^thcentury, they were from that region. Smaller and hardier than other stone fruit trees, apricots got an early start in the New World. However, though they can stand extreme cold, they won’t produce in a climate where temperature fluctuates, which is why they grow well in Turkey. They preserve so well that in the U.S we focus on the processed fruit jam, nectar, canned, dried and tend to overlook the fresh.

In 2018, I was determined to find uses for fresh apricots and, being summer, I wanted recipes which didn’t take hours in a hot kitchen. Quick, fresh and easy was my goal. I hope I succeeded. Below is a sampling from that blog and if you want more consult the article. (Aug.9, 2018)

Quick Apricot Ice Cream: Yield about 1 gallon
4lb. apricots-stoned and pureed
¼ cup sugar
Pinch salt
Drop almond, vanilla or rum extract-optional
½ gallon vanilla ice cream
Mix the extract, salt and sugar with the pulp and let stand to dissolve . Mix the pulp in with the softened ice cream-partially, leaving a ripple effect is attractive-or fully incorporate the two. Place in a covered container and freeze until firm-best overnight at least.

Puff Pastry Tart: Serves 6-8– A Martha Stewart Recipe
1 cup shelled toasted pistachios + 1 Tbs.
½ cup sugar
1 stick butter pulse
1 large egg
1 teaspoon pure vanilla extract
Pinch salt
Flour for dusting
1 lb. box puff pastry-thawed
1 ¼ lb. apricots cut in ¼ inch slices
1 egg yolk
1 Tbs. heavy cream
2 Tbs. raw sugar-granulated O.K.
¼ cup apricot jam
Pulse the 1 cup nuts, sugar and butter into a paste . Add next 3 ingredients and pulse to combine. Set aside.
On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border. Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes. . Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots . Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack. . Meanwhile, heat jam with 1 ½ tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

PLUMS

Plums may be one of the earliest domesticated fruits. The main cultivars, or named species of a plant still cultivated today, have been found around the remains of Neolithic settlements. Unlike other stone fruits, plums seem to have originated in two strains and in two places; one comes from the mountains of Eastern Europe, the other from Asia. Plums are the most widely grown of the stone fruits, and exist in the largest number of verities, including Plouts, which like nectarines are sold as a separate fruit. Interestingly, the major cause of the many verities of plums is due to geographic location, climate and soil, rather than genetic engineering.

Like apricots, plums are most often eaten out-of-hand, dried as prunes, preserved in jams or canned, rather than used as a recipe ingredient and their texture makes them unsuitable for freezing. However, they are excellent additions to fruit cocktails and salads. For more great plum recipes see Aug. 25, 2015

Plum Rustica, or Galette: Serves 6-8- from my book Dinners with Joy
Crust if making: mix
1 ½ cups flour, optionally substitute whole wheat pastry flour for half the regular.
¼ cup sugar
1/3 cup shortening
3 to 4 Tbs. ICE water to form dough
1/3cup chopped toasted almonds or walnuts-optional
Combine sugar and flour. Cut butter into flour mix until texture is like gravel. Add water and form a dough ball. Chill 20 min. then roll to a 12 inch round. Transfer to a parchment or foil covered cookie sheet, or a pizza pan for baking. Optionally, sprinkle 1/3 cup chopped, toasted nuts over the bottom for plums, a sprinkle of cinnamon works for the other fruits.
Depending on size, fill the center with a 1 lb. to 1 ½ lb. fruit, leaving a 2 to 3 inch margin. (Apples pears and peaches should be peeled and sliced. Plums and apricots can be halved and stoned.)
Dot fruit with ½ Tbs . butter. Sprinkle with 1 Tbs. cornstarch, 1 Tbs. sugar and ½ tsp. lemon juice.
Carefully fold edges of pastry up around filling, pleating as you go. The edges can be brushed with cream or egg white and sprinkled with sugar as decoration. Bake at 400 degrees for 30 min. Cool on sheet; preferably on a wire rack. This can be moved to a plate for serving, but as the name implies, it’s a “rustic” or casual pastry, and I like to bake it and serve it in a pizza pan.
NOTE: While still hot, combine ½ cup melted red currant jelly and 1 Tbs. Grand Mariner and pour over the top.

Plum Cake: Serves 8-From Landoll’s Creative Cooking Dessert
1 ½ cups stoned plum halves
¼ cup shortening
¾ cup sugar
2 eggs
½ cup flour
½ cup whole wheat flour
1 tsp. baking powder
salt
¼ cup milk
1tsp.vanilla
Garnish
½ cup chopped pecans
¼ cup brown sugar
½ tsp. cinnamon

Grease and flour a 9 inch square baking pan. Cream butter and sugar, add eggs beating until smooth. Mix flours, salt and baking powder; add alternately with milk to egg mix, beating well. Stir in vanilla. Pour into pan and arrange fruit over top. Combine garnish ingredients and scatter over the fruit. Bake in a preheated 350 deg. oven 30 min. Cool in pan.

Thanks to canadian cheap viagra andrologists men with impotence can search a cure for their disease as in nearly 90% of cases have underlying physical problems, which may include – High blood pressure High blood cholesterol Diabetes Heart disease Brain disorders Hormonal imbalance Erectile dysfunction is a strong indicator of cardiovascular disease and other medical conditions. It also boosts energy levels and helps to participate in lovemaking generic cialis no prescription check out address episodes frequently to satisfy her in bed. The medical association of all over the world has approved the medicines as safe one and can be used by men only and should not be used by women or children below the age of 18. order cialis online http://djpaulkom.tv/home-loan-after-payday-loan-obtain-access-to-over-5/ Scientists and sildenafil free shipping doctors have collaborated together to find the solution of some of the problems that have been successfully addressed by the hypnotherapy process.

PEACHES

Peaches are stars of the season. Like apricots, their origin can be traced back about 3000 years to China. Nectarines are a smooth-skinned peach, and can be substituted for peaches in most recipes. Although peaches have many popular recipes, I wanted to present a different take on them in my post for Aug. 16, 2018. Those 8 recipes are geared to fit three requirements. First, they are easy to prepare in the heat of August needing little or no cooking. Second, they fit the current preference for casual, even rustic presentations. Third, they had to be ‘off the beaten track.’ I didn’t want a repetition of the usual shortcakes, pies and mousse.

The familiar recipes below are new twists on the old standards being made with raw fruit. There are a couple of tips about peaches which will make working with them simpler. Peeling them is a breeze. Just dip them in boiling water for about 10-15 sec., run them under cold water and the skin peels off like a tomato. If they could stand a bit of softening, leave them in the water a minute or two.

I love peaches grilled. They carmelize and get a depth of flavor that really carries a dish. There are many recipes featuring roasted peaches but to simply perk their flavor to use in another dish, place the halves, cut side up, in a baking dish with a bit of water in the bottom and bake in a 425 deg. oven until desired doneness or for 20 min. for fully roasted. They substitute in most recipes and peeling is optional.

PEACHES

Broiled, Grilled or Roasted Peaches or Nectarines
Peaches and nectarines are the favored stone fruits to withstand intense heat without the support of pastry or a pan. Simply halve and pit them, place them on a baking sheet in the oven or directly on the grill and cook them until the juices bubble and the cut edges begin to char. Grilling time depends on the size of the fruit and degree of heat. Roasting is done at 400 deg. for 20 min.
They can be served directly with meat but as a dessert I like to let them marinate a few minutes in a complimentary liqueur or liquor, Peach Brandy, Triple Sec, spiced rum etc., until they form a bit of sauce and then serve them with the sauce and meringues, ice cream or whipped cream.

Serving Suggestions:
1) Top with a scoop of ice cream-try peach. Make a hole in the center with the handle of a wooden spoon and fill cavity with peach liqueur.
2) Top with berries and whipped cream
3) Top with honey or maple syrup
4) Peach Melba-top with vnilla ice cream, place a meringue on either side and spoon over raspberry sauce.

Fresh Peach Meringue Pie: Serves 6-8
4-5 cups peeled, sliced peaches
Pastry for a 1 crust 9 inch pie
2 Tbs . peach or all fruit jam
2 egg whites
½ cup sugar
Few drops vinegar
Line pie plate and bake crust until golden. Cool and spread jam over the bottom, then fill with the peaches. Beat the whites until peaks form, add a few drops of vinegar, beat in and continue beating while adding sugar until stiff peaks form. Spread meringue over the top of the pie, being sure to cover right up to the crust edging. Decoratively swirl the top with a spoon and run the pie under a hot broiler until golden on top, about 2-3 min. Store several hours at room temperature, chill leftovers.

ALL FRUITS

The following 4 recipes are crowd pleasers, easy to make and open to virtually any fruit, but especially god with stone fruits. So make it easy on yourself and score a hit with dessert.

Fruit Crisp: Serves 6
9 ripe peach sized fruits sliced, peaches if using peeled
½ cup softened butter
1 cup flour
1 cup sugar
½ tsp. cinnamon
Place fruit in a greased 9 inch baking pan. Sift last 4 ingredients and work in butter until mixture resembles coarse crumbs. Sprinkle over the peaches and bake in a preheated 375 deg. oven 45-50 min. Serve warm or room temp with ice cream or a whipped topping

Angel Nest: Serves 4
Add 1 Tbs. flour and 1 Tbs. cornstarch to just 3 egg whites per cup of sugar. Shape them on an 8 inch round template, using the back of a fork to raise the sides into nests. Bake at 250 degrees for 60 min. Leave in oven for 30 min. Cool on a wire rack. Store in a dry place until ready to use, up to a week. Fill centers with fresh fruit and serve with whipped cream, or topping, on the side. I would imagine these can be made in individual portions, and would be most attractive. Judging by the timing to cook basic meringues, I don’t think there would be much adjustment to the directions either. Something you might want to try.

Fruit Pizza: Serves 8-10
Make dough as instructed above, increasing sugar to ½ cup and shortening to 2/3 cup.
If buying; purchase a roll of sugar cookie dough, not pie dough. Roll dough to fit a pizza pan, prick several times with a fork and bake as for cookies, 350 degrees for 10 to 12 min. until lightly browned, or as directions on package state.
Cool completely in pan.
Decoratively arrange raw fruit over the crust. The amount you will need depends on the chosen fruit, roughly about 1 ½ lbs. For July 4th use a combination of strawberries and blueberries. Top with a glaze made from a clear jelly, apple or current, melted with 1 Tbs. water per ¼ cup jelly . For a thicker glaze dissolve ¼ tsp. cornstarch in 1 Tbs. water per ½ cup jelly, which is the amount I use for one of these. Boil until clear and spoon over the fruit. Chill until completely set. Serve in wedges and optionally pass whipped cream, or ice cream.

Wonton Fruit Cups: Serves 12
24 wonton wrappers
2 Tbs. melted butter
1/3 cup fruit preserves—flavor complimentary to fruit filling
1 cup lemon yogurt or instant pudding-pie filling, flavor optional
1 ½ cups diced fruit
Line a 12 cup or (2) 6 cup muffin pans with a wonton wrapper. Brush with ½ the butter. Place a second wrapper diagonally across the first and brush with remaining butter. Bake in a preheated 350 deg. oven 10 min. or until golden. Remove and cool. Spread 1 tsp. fruit preserves in each cup. Fold yogurt or pudding with 1 cup fruit and spoon into cups. Garnish with remaining fruit .

Fruit Crisp: Serves 6-8
4-5 cups sliced peaches or nectarines, halved apricots, quartered plums
½ cup melted butter
¾-1 ¼ cups white or light brown sugar-depending on sweetness of fruit
¾ cup flour
¼ tsp. salt
1 tsp. cinnamon or ½ tsp. nutmeg or allspice—depending on choice of fruit
Few drops lemon juice
Place the fruit in an ovenproof bowl or pan the size of a 9 inch pie plate and sprinkle with lemon juice. Stir all the other ingredients into the butter and scatter over the fruit. Bake in a preheated 400deg.oven about 30-40 min. until fruit is done. Cool on a rack and serve spooned into bowls topped with ice cream or whipped topping.

Aug 19

FUN WITH FROZEN DOUGHS-A BONUS IN SUMMER

For months, the restrictions of social distancing requirements, especially in food markets, has had people compiling lists of needs for longer periods, requiring fewer shopping trips. Actually, teaching how to be organized enough to do this habitually, one trip, minimally per week optimally to only one market, is the opening of the first step of my 3 step behavior modification program explained in How to Control Food Bills, which results in savings of time, stress and money.

Whenever I discuss this program, questions of freshness come up, particularly concerning pastry and bread. My solution to the storing of bread and assuring its freshness is two-fold. Commercial loaves can be frozen. Some specialty ones, like Jewish Rye, develop a wonderfully crisp crust if thawed and baked in a preheated 350 deg. oven for 10-15 min.

However, fresh bread is a daily household need, and I, personally don’t care for plastic-sleeved, pre-sliced loaves. I prefer fresh baked, artisan-style breads and I can get them using frozen bread dough, as well as delightful rolls and breakfast buns, such as designer cinnamon buns and Hot Cross buns for Easter. I’m listing the basics of working with frozen bread dough, and some of my favorite recipes below but check the May 25, 2016 posting to see the ways it can be used pizzas, bread bowls, Stromboli…..

Pastry is another category where frozen dough is miraculous in helping to give baked goods that fresh, delicious appeal, especially if you learn to work with puff pastry. Alone it can make croissants, layers for filings, and crusts for cream pies (try it for Lemon Meringue!!), but in tandem with other ingredients it creates turnovers, pinwheels, bear’s claws and many more elegant, delicious dishes for every course of a meal. As with the bread dough, I’m listing the basics of working with puff pastry below, along with some favorite recipes. For more information, go to the post of May 24, 2018.

RECIPES
Bread

Baking Tips:

Let the dough rise in a rectangular pan for long or stuffed breads-it’s easier to roll, or shape.
To cover the dough as it rises, place a piece of plastic wrap over the dough, lightly spray with cooking spray and flip the wrap over, this way the dough won’t stick to the cover as it rises
To avoid hands and/or utensils sticking to the dough when working it, spray them with cooking spray
Slash the top of the loaf with a razor or sharp knife before baking so the crust won’t split
A baking stone dispenses heat evenly for better, faster baking. Save money and buy an unvarnished quarry stone from a home-supply store. Preheat stone 45-60 min.
Thaw dough in the refrigerator overnight, it shortens the rising time.
To speed rising time, place covered bowl of dough in the microwave with a glass of water. Heat on low 3 min., rest 2 min. heat again 3 min, and rest 8 min. Bulk will have doubled
Use warm water to clean work surfaces. Hot water will bake the dough to them.

cute-n-tiny.com cheap viagra tablets Low Testosterone Therapy: Why It Change Change Your Life… Drugs that are taken to control generic levitra cialis high blood pressure or prostrate problem, as these medicines can increase the chances of low blood pressure or certain rare inherited eye diseases. Also, these viagra on line people often have restricted mobility as a result of the condition. It was only after the very first drug solution of men’s erectile dysfunction, it was available at the higher prices. sildenafil professional

Basic baking information:

After dough has risen, punch it down to disperse air bubbles, then let it rise again. This aerates the dough and makes the bread lighter, without large holes, for even baking
After the first rising is the time to add ingredients and/or shape the dough and/or to stuff it
If forming rolls, after punching, allow dough to rest 5-8 min., shape and place in a pan barely touching. Allow to rise 5-10min. more and bake.
To save over risen dough, punch it down and let it rise again-reason room temperature too warm
To save under risen dough bake it and serve in thin slices.-reason, room temperature too cool.

Glazing and topping advice: different glazes will produce a variety of crusts

For a plain rustic look, simply place the toppings, seeds, herbs etc. on a piece of paper on the counter and lightly dip the top of the unbaked dough into it.
Egg yolk browns, Egg white adds sheen. Whole eggs give both
Milk combined with butter or oil yields a soft crust
Water crisps the crust. For extra crispy spray again 10 before done
Water mixed with whole eggs gives a shiny, brown crisp crust
Honey or molasses makes the crust soft and sweet
To make toppings stick, spray or bush on glaze, add toppings and bake. Re-apply glaze 10 min before done.

Recipes:
Note: To flavor bead, per 1 lb. loaf size, allow to thaw and rise. Punch down and knead in 1/3 cup chopped fresh herbs or 1/2 cup pitted, chopped olives or 2/3 cup sautéed vegetables, such as peppers, onions, celery. The latter will also keep bread moist. Allow to rise again. Bake as directed on package.
To make Cheese Bread, after thawing, knead in 1 cup grated sharp cheese and work in ½ cup of the same cheese diced. Allow to rise until double its size. Bake according to package directions.

Focaccia
1lb. loaf of frozen bread dough
2Tbs.oil
2Tbs. dried rosemary
1Tbs.kosher salt
1 egg-optional
6 black olives halved – optional
Baked with tomatoes on top or packed separately in the lunch pail with cheese, this bread is the original pizza. It’s easy to make with frozen dough and you might want to try incorporating herbs or vegetables into the dough for extra taste. Let the dough rise, punch it down and knead it briefly on a lightly floured surface. Form into a 12 inch circle, cover and let rise for 30 min. Alternately, roll into a 9X13 in rectangle. Indent the top with a spoon handle at 1 inch intervals, brush with olive oil and sprinkle with salt and dried rosemary. Optionally stud the top with olive halves, or sprinkle with salt and dried rosemary. Optionally stud the top with olive halves, or apply an egg glaze for sheen. Bake in a preheated 375 deg. oven for 30-35 min.

The Very Best Cinnamon Buns
1 lb. loaf frozen bread dough
2 Tbs. butter or margarine –melted
½ cup brown sugar
2 Tbs. cinnamon
½ cup raisins
6 Tbs. butter
½ cup brown sugar
½ cup chopped walnuts or pecans
After first rising, roll dough into an 18 X 14 inch rectangle . Leaving a ½ inch margin all around, brush with melted butter, sprinkle with sugar, cinnamon and raisins. Starting from a long side, roll up and leave seam side down while topping is mixed. Cream remaining sugar and butter and spread in the bottom of a 9X13 inch pan, sprinkle on the nuts. Cut dough roll into 1 inch slices, and place barely touching in the pan. Cover and allow to rise for 30+ min. until double in volume. Bake in a preheated 375 deg. oven for 25-20min. until golden. Let cool 3 min. and invert onto serving plate. Spoon over any topping still in pan.

Rolled Dough

Bread Sticks
Allow a 1 lb. loaf of frozen bread dough to rise, punch it down, knead it slightly, optionally adding 2 tsp. caraway seeds or dried herbs and divide into 4 parts. Roll each part into a rope about ½ to ¾ inch in diameter; cut into 6 inch segments, squaring ends. The width of the rope you roll will determine the thickness of the bread sticks, so remember when doing this step that they will have a second rise. Optionally roll the segments into seeds and/or sprinkle with salt. Place them on a lightly floured towel, cover with another and let rise 15 min. Optionally, lightly spray with water to help seed and salt coating, if using, adhere and crisp the crust. Bake on a sheet in a 425 deg. preheated oven for 10 min. until golden.

Soft Pretzels*
Let dough rise, punch down and roll into 12 inch ropes about ½ inch thick. On a lightly floured board, make a loop in the center of the rope, using about 1/3 the length. Twist the ends and bring them down over the loop to form the traditional shape, pressing to make them stick. Place the pretzels on a lightly greased baking sheet and freeze for about 20 min. if you don’t want them to rise again and lose their shape. Spray lightly with water and sprinkle with Kosher salt. Bake in a preheated 300 deg. oven 11-12 min until golden.
Alternatively drop into boiling water for 30sec.to set the shape. Place on the lightly greased sheet and sprinkle with salt. Bake as above.
As a note: soft pretzels don’t have to just be topped with salt. Any of the other bread toppings or glazes will do including changing it up and substituting sugar and cinnamon or adding a sugar glaze after baking.
*For explicit directions and to use Pillsbury breadsticks in place of frozen bread dough and twisting the dough -visit tablespoon.com/recipes/homemade-soft-pretzels/ OR dairyfreecooking.about.com/od/breadsbakery/

Puff Pastry is notoriously time and labor intensive to make, with often ‘iffy’ results for the inexperienced which is why I prefer the frozen. The tedious folding process creates those wonderful ‘leaves’ which also require some special considerations in working with the dough.

Always thaw puff pastry before cutting it or it will crack jaggedly, but don’t worry it refreezes
Never slice the pastry. Use a pizza cutter or the point of a sharp knife in a series of straight cuts
Don’t press scraps into a ball to save them. Gently press the edges together with a mist of water and roll to seal the seam. Freeze to keep.
When baking make sure the sheet is lightly oiled, greased or covered with parchment. For single layers, to insure that the top surface stays smooth and flat, cover with a second piece of parchment and weigh with another baking sheet or pie pan.
Puff pastry edges tend to be more even than pie dough, but trim them if necessary to form a straight ‘clean’ line before starting to cut shapes.
Before baking, it’s nice to ‘riff’ the edges every inch or so with a knife point to make sure they aren’t crimped and allow the air to escape and the layers to rise or ‘puff’ .
Avoid using cookie cutters. They are too dull and they crimp the pastry edges, preventing the puff.
Always chill the pastry well before using, and always place in a preheated oven.

Now that all the ‘Don’ts’ are out, let’s get into the fun side of working with puff pastry. I’m going to format this differently, concentrating on the pastry presentations rather than flavorings and/or fillings. So there will be more texts and suggestions, to illustrate how easy it is to use and all it can do and I’m listing the examples by shapes rather than recipes.

STRIPS

Parmesan Pinwheels: Makes 20-24

9 oz. puff pastry
1/3 cup finely grated Parmesan
2 Tbs. finely chopped fresh herbs of choice
1 egg beaten
Mix the cheese and herbs in a bowl. Roll the pastry out to an 8 inch square and sprinkle with half the cheese mix. Roll it again to a 10 inch square, brush with ¾ of the egg, sprinkle with the rest of the cheese mix and carefully roll it into a log. Seal the seam with the rest of the egg. Cut the log into ½ inch slices and place on a greased baking sheet. Bake in a preheated 425 deg. oven for 10 min. until golden and crisp. Cool on a rack. Store in an airtight tin.

Pinwheel Cookies: Makes 20-24
Substitute ¼ cup granulated sugar for the cheese and 1Tbs. ground cinnamon for the herbs. Follow the above directions. TIP: brushing the surface of the cookies with egg will make it shine.
NOTE- to make Bear Claws a.k.a. Pig’s Ears: Rather than rolling from one direction, do it from both sides in towards the center until they meet. Then slice as directed above and bake.

Bread Sticks: Makes 24

RECTANGLES

Fresh Tomato Tarts: Makes 6- From Party Food by Paragon Publishing
9 oz. puff pastry
¼ cup pesto sauce
2 pts. Cherry tomatoes-halved OR 6 plum tomatoes sliced
Salt and pepper
1 egg beaten

Fresh herbs of choice for garnish
Roll the pastry out to a 12 x 10 rectangle on a floured board. Cut in half to make (2) 5 inch pieces, then cut them to make (6) 5 x 6 inch pieces. With a fork, score the edges of the pieces and brush with egg. Spread the centers with the pesto and top with the tomatoes, cut side up. Season lightly and bake in a preheated 400 deg. oven for 15-20 min. until puffed and golden. Serve garnished with herbs.

Napoleons: Serves 12 – This is a modern, low-fat version of a French classic
1 sheet puff pastry
8 oz. cream cheese
8 oz. whipped topping
3 Tbs. toasted, chopped almonds
1 can chocolate frosting
1 egg beaten

Roll pastry into a 12×12 inch square and divide into (3) 4 x12 inch strips. Prepare and cook as directed for Mille Feuille and cool. Beat whipped topping and cheese until smooth, divide in half and add nuts and extract to half. Spread, spoon or pipe the cheese mix with the nuts down one strip of pastry, cover with a 2nd strip and spread, spoon or pipe with the plain cheese mix. Spread the frosting on the 3rd strip and place on top. Chill several hours until hardened. When ready to serve, slice into 1x 4 inch slices and place flat on the plates.

SQUARES
There are lots of interesting ways to use this shape.

Appetizers:

For appetizers simply cut the pastry into 3 inch squares and place a scant 1-1 ½ tsp. filling in the center; fold over diagonally and using egg as a sealant, press the edges together . Cut a small slit in the top of each and bake in a preheated 375 deg. oven for about 20 min. until golden. Can be made and frozen 1-2 weeks ahead, thaw before cooking. Suggestion for fillings:

Meat pate-liver, ham, chicken, crab or shrimp.
Thawed, chopped spinach mixed with a little cream cheese and nutmeg to taste
Sautéed chopped onion and mushrooms with a dash of Teriyaki sauce for flavor

Turnovers: Serves 4

For these, roll a sheet of puff pastry into a 12×12 inch square and divide in 4 equal pieces. Place about ¼ cup filling in the center and fold over diagonally, using egg to seal the edges. Slash 3 vent holes in the top and bake on a parchment lined baking sheet in a preheated 375 deg. oven for 30 min. until golden.

Turnovers are wonderfully useful. Filled with meat and/or cheese they can replace sandwiches.

However, they’re better known as a dessert and one of my favorites, filled with fruit, washed with egg and sprinkled with sugar to give a lovely, sweet glaze. Some suggestions for fillings are;

Slices of ham and cheese, with a smear of mustard, or slices of chicken or turkey, and a touch of chutney.
Cooked ground meat with optional seasonings.
Diced fruit, tossed with a bit of cornstarch, a sliver of butter and some sugar
Cooked fruit compote
Ready-made pie filling

Square Stars: Serves 6

These can be made in many sizes, but for this example: roll the pastry to a 10 x 15 inch rectangle and divide into (2) 5 inch strips, then cut them into 3rds making (6) 5 inch squares. Using a glass or jar lid, lightly indent a 2 inch circle in the center of each. With a square directly in front of you, calculate, or visualize the length of one side in 1/3s. (For that size piece, it’s about 1 ½ inches.) Now make a diagonal cut across the middle 1/3^rd from the rim of the center indented circle to the outside edge of the square and curl the pointed piece under the top end of the slash over the corner behind it. Repeat with the other 3 sides and bake in a preheated 425 deg. oven for 10-12 min. until golden. Cool and fill the centers with any number of options; fresh or cooked fruit with custard, whipped topping and/or ice cream, tuna or another salad, a dip or pate, even a creamed entrée in place of toast.

CIRCLES

Patti Shells

The best known of this shape are Patti shells, which like the puff pastry sheets are available in the freezer section of most markets and of such high quality that considering other options is ridiculous. Just follow the directions for oven temperatures and cooking times. These are excellent vehicles for creamed entrees, Chicken a la King, Creamed Chipped Beef, with pearl onions, mushrooms and peas added to upgrade it. They’re also good with Asian dishes.

The shells also do dessert duty, filled with fresh fruit, cooked fruit compote or even canned pie filling (just cook the filling in a microwave about 5 min. first and then chill it or serve warm)

Galettes

Puff pastry makes a wonderful Galette crust. Roll out a sheet to a 12 x 12 inch square and round off the corners. Use a plate to indent an 8 inch circle in the center, and fill with fruit. Lift up the 2 inch margin and pleat it to enclose the fruit. Place on a parchment covered baking sheet and bake in a 375 deg. oven 30-40 min. until bubbling and golden.

NOTE; This is great way to showcase the summer stone fruits. Don’t slice, halve plums or apricots, peeled peaches, dust them with cornstarch, add a few slivers of butter and top with a bit of sugar. They pile neatly in the crust and it’s easy to hold them in place while folding up the sides. It adds to the appearance to brush the sides with egg and sprinkle with sugar.

Pie Shells

I knew a woman who, wanting to monetize her hobby, rented a tiny, tiny shop in a food mall. She hung 3 signs; one over the door: The Pie Lady, a second on the door: Open 10 A.M-6 P.M. Friday and Saturday and a third in the window: Pies Made on Order Only. She soon had a waiting list and had to hire help. Everyone raved about her custard pies, especially Lemon Meringue. Her secret was making the shells of puff pastry. They were light, tasty and remained crisp longer even refrigerated. Her trick was to roll it thin, about ¼ inch, brush with beaten egg, poke some holes in the bottom with a fork, and cover it with oiled parchment paper weighted with rice, dry beans or pie weights, even another pie plate. Bake in a 450 deg. preheated oven about 12 min.

Aug 12

ALL ABOUT SEAFOOD

Seafood is more popular in summer, perhaps because it evokes visions of sunny days and sparkling water, more probably because it’s lighter and more digestible in the heat than the fortifying stews and roasts of winter. However, for me, growing up in a seashore resort, with fresh seafood always available, we enjoyed it all year, not seasonally.

Not until I went away to school did I realize how many people refused it, were suspicious of it and were generally un or mis informed about that whole category of foods. 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, 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 for nutritional and serving purposes.

Below is a selection of recipes from the book. If you want more suggestions for serving seafood this blog is filled with them. 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

Actually, Sildenafil Citrate is the initially perceived non-intrusive method of treatment for unica-web.com purchase generic viagra treating male impotency. The same drug may be manufactured and sold by other companies as a generic formulation under its generic name or under a new brand name. sales uk viagra The bulk of this market is controlled by our brain and https://unica-web.com/archive/2004/films_for_the_unica_2004_competition.html viagra in the usa make us think about sex and behave in our sexual activity. Sildenafil, its main component, inhibits cialis 5 mg cGMP specific phosphodiesterase type 5, an enzyme that regulates blood circulation and widens the blood vessels.

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.

Aug 5

A NEW LOOK AT MELONS

Before the introduction of rapid air transport and commercial globalization of crops, melons were the jewels of the summer season. My home state was famous for Jenny Lind cantaloupes and they were eagerly anticipated. Now, I understand they’re rarely seen, as are the roadside farm stands which sold them. In fact, wherever one lives, even in Farmer’s Markets, truly ‘Local’ produce is becoming scarce. (See posting Jan. 14, 2021)

On the flip side, we now get many items year ‘round, among them melons, especially cantaloupes, watermelons and some honeydews. Casabas, Persians and, my Mother’s favorite the spicy-sweet Crenshaws are limited to boutiques. As a result, our perception of melons has changed in the past few years. Recipes can be found to include them in every course of a meal, and they are combined with other ingredients, rather than soloing in appetizers and desserts. Although, I’m still partial to Prosciutto con Melone, with thin slices of ham wrapped around cubes or wedges of cantaloupe, or a wedge of icy honeydew with lime quarters on the side.

Generally, Melons’ taste is mild, their flavor subtle, and the flesh, high in water content, is substantial in volume. Consequently, though delicious cold, melons are the only fruit, which, except for the rind, doesn’t cook well, despite the recent ‘watermelon fries’ fad. Delicious alone, melons mild flavor combines well with other ingredients and the meat makes excellent bedding in salads and compotes.

When vine ripened, melons slip off their stem, the stump end is indented. If harvested on a schedule, it’s cut away leaving a stump. The more wrinkled the stump, the longer the melon’s been stored. To pick a melon, the best test is to thump it and listen for a hollow sound and the smooth end should yield gently to pressure. Ripe cantaloupes have a faint, sweet fragrance as well. Finally, shake the melon and if you hear the seeds rattle softly it’s ripe but if they are loud, it’s apt to be dry. Unlike other fruits, melons don’t ripen once picked, so eat them soon.

Watermelons are an exception in a few ways. They are native to North Africa, not the East as other melons and, due to the dispersion of the seeds in the meat, are classified as a berry. They come in several colors, yellow, pink, red and white but all have the same nutritional value. Generally, the larger the riper and sweeter, so test them by slapping them with the open palm. A ripe melon will have an almost musical ring said to resemble B Flat. Uncut melons will keep for two weeks at room temperature, longer if chilled. Cut melons should be covered with plastic wrap and refrigerated but last for several days.

Now, a few tips on working with melons. Wash the outside well, before cutting into one. A knife slicing through the rind can carry contaminants into the flesh. Melons are loaded with nutrients but they quickly disintegrate when exposed to light and air, so avoid buying cut segments. Once opened, cover the exposed flesh with plastic wrap and store chilled. I put mine in a black plastic bag in the fridge.

Below are 11 recipes, using different melons, for a variety of dishes to serve throughout a meal, illustrating the new-found versatility of melons. For lots more recipes see July 22, 2016, Aug.30,2018, Aug. 8,2019, and Aug. 27, 2020.

RECIPES

Melon Salsa: Serves 4
Wonderful with chicken or fish
½ small cantaloupe –seeded and cubed
4 scallions- white and light green parts in thin slices or ½ small onion in small dice
½ green bell pepper in small dice
1 Tbs. chopped fresh mint
½ lime juiced
Pinch salt

Watermelon Pickle:
Remove the meat and cut the green skin off the rind. Cut the white pith into about 1 inch pieces. Cover with well salted water and soak for 12 hrs. Drain and cover with fresh water and boil rapidly for about 10 min. until crisp tender and drain. For every pound of rind allow
1 cup water
1 cup vinegar
2 cups sugar
2-3 inches stick cinnamon
8 cloves
1 oz. fresh ginger root-sliced
Boil these ingredients until they form a syrup. Add the rind and return to a boil. Remove from heat and cool. Place in clean glass jars with tightly screwed tops. Store chilled. Keeps for years if kept cold. Excellent in place of sweet pickles or accompanying poultry.

Honeydew-Pineapple Soup: Serves 4
4 cups seeded, cubed honeydew
2 cups cubed, fresh pineapple
2 Tbs. honey
1 Tbs. lime juice
½ cup sour cream
½ cup yogurt
Pinch all spice
Blend everything to a puree and chill. Serve garnished with chopped fresh mint.

Moosewood Melon Soup: Serves 4*- from the Moosewood Restaurant New Classics Cookbook
6 cups cubed cantaloupe
14 oz. can coconut milk
2 Tbs. fresh lemon juice
2 Tbs. grated fresh ginger
2 Tbs. chopped mint
1 tsp. almond extract
Dash cinnamon
@¼ cup brown sugar or to taste
Puree all the ingredients, adding the sugar to taste. Chill well. Serve garnished with mint leaves.

Steak and Watermelon Salad: Serves 4—by Judy Kim for Delish

Toronto was awarded an expansion team called the Blue Jays, but San Francisco baseball fans’ worries about losing their beloved Giants had not completely gone away cialis canada generic just yet. Complications of ED Physically, ED http://cute-n-tiny.com/tag/clay/ buy sildenafil canada does not cause any complication. The physical therapist will viagra 50 mg evaluate your posture and flexibility. The pharmaceutical online offers this drug at all viagra levitra online costs.

1. Tbs. brown sugar
1. tsp. garlic powder
1 tsp. chili powder
1 lb. cooked Flank steak
2 Tbs. balsamic vinegar
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 cups arugula greens
1/4 cup Chopped red onion
1 cup croutons
2 cups watermelon, cut into chunks
1/2 cup feta
Sea salt
In a small bowl mix brown sugar, garlic powder and chili powder. Massage all over steak. Preheat grill or cast-iron grill pan on high heat. Grill steak for 5 minutes on each side, then let meat rest for 3 to 4 minutes.
Meanwhile, in a large bowl mix together vinegar, olive oil, salt and pepper. Toss in arugula, onion, croutons and watermelon.
Slice the meat against the grain. Serve steak with watermelon panzanella salad and top with feta and a sprinkle of sea salt.

Melon-Scallop Salad: Serves 4
2 cups melon-any type but watermelon
1 ½ cups chopped tomatoes
½ cucumber-seeded and cubed
1 small onion in thin rings
1 Tbs. fresh mint
1 head green leaf lettuce
1/3 cup citrus vinaigrette
1 lb. broiled scallops
Toss first 5 ingredients and divide among lettuce lined plates. Top with scallops and drizzle with vinaigrette.

My Watermelon-Tomato Salad: Serves 2
½ lb. firm fish-baked or broiled- I like Monkfish- cooked chicken is also good. A Louis Kemp product can be used as well.
2 medium tomatoes in thin wedges
2 cups watermelon in rough chunks
3 scallions sliced on an angle
Salt and pepper to taste
4 cups green leaf lettuce – torn in bite sized pieces
Balsamic vinaigrette-commercial or DIY
Place all the salad ingredients in a large bowl gently toss and plate. Drizzle with some dressing and pass the rest.
OPTION: Add ½ lb. firm fish-baked or broiled- I like Monkfish- cooked chicken is also good. A Louis Kemp product can be used as well. When making separate the meat into chunks, avoid cutting if possible, and toss gently.

Melon Sherbet: Serves 6-8
1 medium melon-cantaloupe or casaba
Juice of ½ lemon
4 egg whites
6 oz., sugar-super-fine or ’bar’ sugar is best
¼ -1/2 cup cherries or berries for garnish-optional
Fresh mint leaves for garnish-optional
Cut the melon in half, in a zigzag pattern if shell is to be used it for serving. Remove seeds and cube meat. Blend with the lemon juice until smooth. Pour into a 1 ½ quart container and freeze until beginning to set. Beat the egg whites until stiff and gradually add the sugar. Gently whisk or beat the melon mixture until broken up and light. Fold in the egg whites and return to the freezer and freeze until firmly set. Serve by the scoopful, in the melon shell or dishes. Garnish with fruit and/or mint. Keeps frozen about 1 month.
NOTES: Choose overripe fruit to make sherbet.
For anyone concerned over Salmonella, I recommend substituting Wilton Meringue Powder in any recipe that calls for directly adding raw beaten egg whites. See June 30, 2016 posting on Icy Desserts.

Melon with Ice Cream
My Mother introduced this dessert to my Father’s family. They learned to love it and even had competitions as to the combinations.
Cut a thin slice off one end of the melon and stand it up. Cut a slice off the top just low enough to expose the interior. Scoop out the seeds and fill with softened ice cream or sherbet. Secure the ’cap’ piece with toothpicks and freeze until ice cream is firm. Serve cut in wedges or in rings. Garnish with a drizzle of a complimentary liqueur- Triple Sec or Crème de Menthe.

Watermelon Granita: Serves 4
1 small watermelon-seeded and cubed
Sugar to taste
Dash hot pepper sauce and/or lime juice and/or salt to taste
Blend the melon meat and strain through a fine sieve or cheesecloth. Add sugar, dissolve, then add the other flavorings sparingly. Put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min. for 2-3 hours until resembles fluffy shaved ice. Store in a covered container in the freezer for 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)

Melon Tequila : Serves 4 -From Rozanne Gold’s Recipes 1-2-3 Menu Cookbook
1 large ripe cantaloupe, watermelon or combination
½ cup tequila + extra for dipping glass rims
4 Tbs. sugar + extra for dipping glass rims
Salt and pepper
Using a scoop make melon balls. Place melon balls in a bowl with other ingredients stirring to dissolve sugar. Cover and chill for 30 min. Dip glass rims in extra tequila then sugar to coat. Fill the glasses with the melon balls. Spoon over any remaining marinade. Serve at on

Tipsy Watermelon

Cut a plug about 2 inches square and deep in a melon. Pierce the meat several times with an ice pick or similar utensil and pour in liquor of choice, rum, brandy, wine something that will add flavor, filling melon. Replace plug and refrigerate melon 24 hrs. turning occasionally. Cut melon open and serve cut marinated meat and serve with juices.
Watermelon cocktails are trending -check the web.

Nana’s Cooler:

My grandmother made a refreshing drink by pureeing the meat and straining the pulp. Add salt and chill, serve with a lime wedge and if available a sprig of mint. This doesn’t say “no” to a jigger of vodka, gin or tequila.

Jul 29

ICY DIY GRANITAS

These recipes are ‘older’ in the sense that they’re classics, but they do showcase seasonal fruit, they’re easy to make, are perfect cooling snacks and can be dressed up to fit a particular occasion. Their only fault is that they do require time to chill. On the other hand, they can be prepared, not just ahead but waaaay ahead, and popped out of the freezer at will, ideal for feeding any sized group.

Properly called ‘Granitas’ we know them as ‘Water Ice’. Developed in Naples, Italy in the mid-1500s, actually the grandparents of ice cream, they are healthy frozen sweets, consisting only of mashed fruit or juice, water and optional amounts of sugar. They are also the simplest to make, basically requiring only an ice tray or pan and a fork. Later the Italians added whipped egg whites to the mix to smooth the texture, creating sherbet. Then they substituted a cooked custard base for the sugar and water and Vola! Ice Cream! To see examples of the three go to the post for June 22, 2016.

I love granitas. If they melt they can be re-frozen or consumed as a drink but most of all, they’re cooling, non-filling and almost guilt free calorically. The big bonus is that if you make your own, the flavor variety is endless and the caloric content is negotiable because the sugar quantity is to taste and the use of substitute sweeteners optional.

The recipes below are some of my favorites, especially the one I developed using canned fruit because it opens so many possibilities. I will warn you, especially if you go the canned fruit route, chilling dulls taste, so when you choose a fruit, make a list of possible spices, herbs, extracts and/or liqueurs you can add to punch up the flavor. And don’t forget with all granitas, you have to fork fluff or re-blend them at least once during the freezing process to achieve the right texture.

RECIPES

Basic Granita: Serves 4
1 ½ cups water
½ cup sugar
½ cup juice or other flavoring liquid- or extract squeezed from pureed fruit*
¼ cup lemon or lime juice
Pinch salt – optional
Additional flavorings-spices, herbs and/or garnishes—optional
Over low heat dissolve sugar in water, remove from heat and add flavoring liquid and juice, cool and put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min., for 2-3 hours until resembles fluffy shaved ice. Store in a covered container in the freezer for 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)
*I often make this with cranberry juice, but other juices and liquids like coffee, green tea (matcha) even flat soda pop and pureed, strained fruits can be used as well. For example, it can be made with meat from ½ a watermelon, blended and squeezed through a sieve. Small amounts of liquor can also be added but beware the alcohol prevents freezing so use only enough to give taste. With some mixtures a dash of pepper is nice. The flavoring options are endless.

Orange-Campari Granita: Serves 4-6*
Juice of 3-4 large oranges strained, to make ½ cup*
½ cup superfine or bar sugar-or slightly more to taste
2 ½ cups water
2 Tbs. Campari
Mint leaves to garnish
If using fresh oranges, remove peel, without white pith, from 3 of them. Dissolve sugar in water over low heat then boil for 2 min. without stirring, wiping down pan sides with a wet brush. Pour mixture into a non-metallic shallow, freezer safe container with a cover and add orange peel to steep while mixture cools. When cool add strained orange juice and Campari; cover and chill for at least 30 min. Remove zest and freeze for 1 hour. Transfer mixture to a bowl and beat to break-up ice crystals . Return to freezer container and freeze for 30 min. Repeat twice more. Store covered for 2 months. Serve by the scoop.
*Strained commercial juice can be used and flavors are optional—omitting the Campari.

Bone Health Hyperhomocysteinemia increases the risk of bone fractures in elderly people. online cialis The blood flow of the veins and arteries get lots of blood to make it a daily cialis 10mg http://icks.org/n/data/ijks/1483321954_add_file_4.pdf habit. As soon as inventors identified the underlying benefits of these, laboratories sildenafil soft around the world began to produce diverse solutions of these. prescription cialis usa Here’s another phenomenon well worth noting during these post-bin Laden days.

Melon Granita: Serves 6-8
1 medium melon-cantaloupe, casaba or sugar baby watermelon
Juice of ½ lemon
6 oz., sugar-super-fine or ’bar’ sugar is best
¼ -1/2 cup cherries or berries for garnish-optional –See Berry Puree recipe below
Fresh mint leaves for garnish-optional
Cut the melon in half, in a zigzag pattern if to be used it for serving. Remove seeds and cube meat. Blend with the lemon juice until smooth. Pour into a 1 ½ quart container and freeze until beginning to set. the scoopful, in the melon shell or dishes . Garnish with fruit and/or mint. Keeps frozen about 1 month.
NOTE: Choose overripe fruit or blanch it if not quite ripe. It freezes smoother.

Granita di Lemone: Serves 6
1 cup lemon juice-fresh squeeze
1 cup sugar or more to taste
2 cups water
Dissolve the sugar in the water by bringing to a boil and simmer for 5 min. until syrupy. Cool. Then add the lemon juice and freeze as described in the directions for basic granita above. Scoop to serve n garnish with mint or Lemon Balm.

Granita di Fragole: Serves 6-8
2 lb. fresh strawberries, raspberries or blueberries mashed to equal 2 cups pulp
1 cup sugar or to taste
1 cup water
½ EACH 1 lemon and 1 orange-juice only

Dissolve sugar in water to make a syrup as described above. When cool, add juices and pulp and freeze as directed above.

Granita al Café: Serves 6
6 oz. espresso granules
6-7 Tbs. sugar-to taste
2 pints water
Put the sugar and the coffee in the top of a double boiler. Bring the 2 pints of water to a boil and pour over them. Allow them to steep and infuse over water kept at a low simmer for 30 min. Cool and strain, then freeze as for any granita. Serve in bowls, optionally topped with a bit of cream.

My Easy Plum Granita: Serves 4
1) 30 oz. can of purple plums, pits removed, OR any other canned fruit
Pinch ginger-optional OR seasonings appropriate to the fruit used
Process the fruit to a puree, adding only enough syrup to get the proper texture. I use all of it with plums, but not with pears. Place the puree in a sealed container, freeze for 1 hr. and stir well, you may have to re-blend it if it’s very thick or seems too icy. Repeat until entire container is of equal texture. Keep sealed in the freezer. Keeps as long as a commercial product.
NOTE: This can be made into an elegant dessert by punching a hole in the center of a scoop with a wooden spoon handle and filling it with a complimentary flavored liqueur.
Can also be made with fresh, roasted peach halves and very ripe pears.

Berry Puree: Yield –about 1 ½ cups-This puree is a real asset to have on hand.
2 cups blueberries, strawberries, raspberries, blackberries
2 tablespoons powdered sugar
Combine the berries and powdered sugar in a food processor and pulse until smooth. Taste and adjust sugar if necessary. Strain through a mesh strainer. Can be frozen in ice cube trays and the cubes stored in bags. Thawed it makes a wonderful topping (1 cube per serving) or swirl in ice cream, cream or as a cake filling. It’s also a ready flavoring for basic granita or drinks.

Posts from the ‘Recipes’ Category

Your Shopping Cart

Archives