Posts from the ‘Recipes’ Category

10 GREAT PASTA RECIPES FOR LENT

Globally, pasta is perhaps, the most popular food. With over 100 varieties of noodles, it fits any cuisine and occasion depending on the sauce and sauces can be traditional or spur of the moment innovations with an infinite number of combinations depending on available ingredients. Pasta dishes are always fresh, can be quick and easy, depending on the sauce, and constantly offer room for creativity. That’s part of the fun, and appeal, of pasta. For those observing a Lenten diet, or perhaps just seeking a weekday dinner solution that’s easy and will be well received, pasta is the perfect solution.

For example, soon after I moved to Italy, I learned that the commercially bottled and labeled olive oil, sold in stores, used in hotels and large restaurants was different from the ‘house oil’ oil served in small trattorias and homes. That oil came from communal pressings in near-by towns or from family or friends who had groves, and it had enough body and flavor to stand alone. Within weeks I had worked out a favorite fast meal to make after a long day’s work; a steaming plate of capellini, tossed with oil salt, pepper and cheese. It took all of 8 min.to make and tasted divine.

Then a friend suggested I up the taste by adding spinach pasta and another advised I add tomato pasta as well and call it Pasta Bandiera or Flag Pasta because it was the color of the Italian flag. That led to a running game of devising sauces to use on the dish using only those three colors. The red was tomatoes or peppers, and the white fennel, onion, cheese, even chicken or fish but the green ran a whole range of vegetables and herbs, including pesto. As for me, I stuck to my original combo for the most part, and still do, using a quality oil, as a favorite go-to after a busy day but the story illustrates the imaginative fun and flexibility that working with pasta offers.

The only real guideline in using pasta is in pairing the sauce with the right one. Smooth sauces are best presented on long strands and flat surfaces while chunky ones are better topping shaped varieties because the crevices trap the morsels of food. Of course, the smaller the food bits, the smaller the pasta shapes needed, and the more delicate the sauce the more delicate the pasta, whereas chunkier or more rustic sauces require firmer gauges of pasta. Other than that, it’s up to the cook!

The first two recipes below are traditional.  Four are really versions of other presentations and open to experimentation or adjustment, the final four feature seafood. Aside from the giant shell dish which is a given, I mention pasta types with each recipe but only as suggestions.  If you want to see more sauce recipes, I have a series of them in the archives. Just go to the blog and select Sept. 30, 2015 and Oct. 7. 2015 from the drop down menu in the box labeled ‘Archives’ in the right margin of the page.

Recipes: * Try my favorite fast go-to as described above. There are no set measurements. It’s simply ‘to taste’ but it’s a great starting point to hone your pasta skills.

Pasta Puttanesca: Serves 4 (Spaghetti)
8 oz. pasta
4 large tomatoes, peeled, seeded and chopped = 1 ½ lb. or (1) 28oz. can diced, drained, juice reserved
1 Tbs. oil
1 tsp. red pepper flakes
2/3 cups drained tomato juice + water to reach amount if needed
2 crushed garlic cloves
12 pitted ripe olives-sliced
8 anchovy fillets chopped
2 tsp. chopped capers
¼ cup chopped parsley
1 Tbs. chopped fresh basil or 1 tsp. dried
In a large saucepan heat oil and cook garlic for 1 min. Add tomatoes, juice and/or water. Cover and simmer 10 min. for fresh, 5 min. for canned. Add water if needed to prevent sticking. Add remaining ingredients and simmer uncovered 5-8 min. Toss with cooked pasta. Serve hot garnished with parsley—NO Cheese Please!

Straw and Hay: Serves 6 (Fettucine) –VERY child friendly
8oz. spinach pasta
8oz.regular pasta
½ cup butter
1½ cups heavy cream or half and half
Salt and freshly ground pepper
1¼ cups grated Parmesan
Cook pasta according to directions, drain and set aside. In pasta pot or a large skillet, melt butter over medium high heat and stir in cream. Keep stirring until cream thickens, lifting pot if cream starts to boil. Add pasta to pot and toss to mix with salt and pepper. Serve hot with cheese over top.
Note:* This is a mild flavored dish. For more zip, keeping it meatless, my favorite tip is to add ¼ cup shredded Pepper Jack cheese to the sauce as it cooks, and a bit of pasta water if needed, also consider adding capers, sliced green olives, anchovy paste or a few drops of hot sauce. Otherwise, 1 cup of cubed ham, turkey ham or corned beef or even an envelope of bullion powder are good options.

Stuffed Shells: Serves 4
8oz. package giant shells
3 Tbs. butter
3 Tbs. flour
2 cups half and half or milk
½ lb. Gruyere cheese or 8 oz. bar Monterey Jack shredded
2 egg yolks
½ tsp. each nutmeg and salt
¼ cup melted butter
½ cup grated Parmesan
(1) 15 oz. can diced tomatoes (flavoring optional) or tomato sauce- optional*
Cook pasta and drain. Melt 3 Tbs. butter in a saucepan over medium, stir in flour to make a paste, remove from heat, stir in milk and return to heat stirring until thickened, about 3 min. Add shredded cheese, nutmeg and salt. Keep stirring until cheese melts. Whisk in eggs and mix well. Stuff shells and place in a greased 9X 13 inch pan, drizzle with melted butter and top with Parmesan. Bake in a preheated 400 deg. oven 15 min. until golden.
NOTE *If using: 1)Place tomatoes or sauce in pan before adding shells and bake It would not show its miraculous results in case of cialis tadalafil generico no provision of timely medicines to the user. You can choose a small packet if you do not necessarily need to buy anything to get over it whereas there are some who take the issue very seriously and actually take efforts http://icks.org/n/document/ICKS@IJKS_Subscription_Form_2017.pdf 100mg viagra price to get through it and fight with it to create cyclic GMP an accurate enzyme, which roles to inflate the walls of the blood vessels. On the levitra wholesale other hand, a man with healthy lifestyle can help restore the erectile function. Ejection – Expulsion of seminal fluid from the urethra after urine or stool alone with mild urinary frequency, urgency and urine sildenafil tablets pain. together, or 2)heat tomatoes and spoon on plates before plating shells or 3)Heat and serve on the side.

Stir-Fry Primavera: Serves 4 (Rigatoni) “Primavera” means spring in Italian and this is the truest form of the dish, using all spring vegetables not even summer tomatoes.
1 lb. pasta, cooked and drained
1 medium onion in large dice
1 medium carrot, halved lengthwise and thinly sliced
1 zucchini cut in ¼ inch slices
1 lb. asparagus cut diagonally in ¼ inch slices-tips set aside
1 small fennel bulb, thinly sliced and slices cut in ½ inch pieces
1 cup peas
½ lb. sliced mushrooms
6 scallions thinly sliced
6 small or 4 large red radishes, thinly sliced – optional
2 large garlic cloves minced
½ cup chicken broth
¼ cup white wine
½ tsp. oregano
1 tsp. basil
2 Tbs. parsley
Salt and pepper
½ cup grated Parmesan
Melt butter in a skillet over medium-high heat and sauté garlic and onions until tender. Stir in fennel, carrot, zucchini, asparagus stems and mushrooms and cook for 2 min. Add broth, wine, basil and oregano, bring to a boil and boil until liquid is slightly reduced, about 3 min. Add peas, scallions, radish slices and asparagus tips, salt, pepper and parsley. Stir gently for 2 min. add pasta and cheese. Toss gently until well mixed. Serve with shaved Parmesan as a garnish.
TIP: To make this dish truly low-cal, substitute spaghetti squash for pasta. 1 large = 1 lb. Pasta.

Pasta with Pea Pods and Goat Cheese: Serves 8 (Bow ties or Penne)
16 oz. pasta
9 oz. pea pods- frozen is fine-large ones cut in half
1 onion halved lengthwise and thinly sliced
2 large red bell peppers julienned or 2 roasted jarred peppers thinly sliced
5 Tbs. butter
1 ½ cups light cream
1 Tbs. basil
6 oz. goat cheese-shredded
1 cup chopped toasted pecans
Cook pasta and have ready. Melt 2 Tbs. of the butter, sauté the onion, and pepper if using raw, until tender, about 3 min. add pea pods and cook ½ -1 min. more until bright green. In a saucepan, heat cream until ready to simmer and add to vegetables, off stove, along with basil and goat cheese. Add remaining 3 Tbs. butter to hot pasta in a serving bowl and top with vegetable mixture. Toss gently and serve at once garnished with pecans.

Pasta with Artichoke Hearts: Serves 6 (Small Shells)
1 lb. pasta
(2)9 oz. boxes frozen artichoke hearts or (3) 6 oz. jars marinated artichoke hearts
1 onion halved lengthwise and sliced
1 ½ lb. tomatoes, peeled and chopped or 15 oz. can diced
¼ cup oil
½ tsp. each salt, pepper and garlic powder
1 Tbs. capers
Salt and pepper
¼ cup chopped parsley
Cook pasta according to directions. If using frozen artichokes, cook according to directions and cut in half if large. If using marinated hearts, drain, cut in half if large and use oil to replace some of that required for cooking. Saute onion in a large skillet until tender; stir in artichokes and sauté for 3 min. Add tomatoes, capers and seasonings and heat through. Toss with pasta and serve hot.

Pasta Vongole: Serves 4 (Linguini) In Italy this is made with shelled, tiny clams and I prefer it rather than the large ones served in the U.S. So I list the options. 
(2) 10.oz cans whole baby clams (juice reserved) or 2 lb. fresh clams
½ cup white wine
½ cup water-or clam juice
¼ cup oil
1 small onion-minced
4 cloves garlic-minced
¼ cup minced Italian parsley or 2 tsp. dried
¼ tsp. red pepper
1 lb. pasta
For fresh clams, rinse them well under running cold water, discarding any that don’t close when gently pressed. Bring wine and water to a boil; add clams and steam, shaking the pot occasionally, until they open, about 3 min.  Remove the clams to a bowl and strain the liquid through a cloth before adding to bowl with clams. Saute the onion in the oil until soft, about 5-8 min. Add the garlic, parsley and pepper until fragrant, about 1-2 min. Add the clams and broth and heat through. Serve at once over hot pasta.
For canned clams, reverse the order. Combine the clams and measured liquid in a bowl. Saute the onion etc. and then add the clams, with liquid and heat through.

Farfalle with Smoked Salmon:  Serves 4
3 ½ oz. smoked salmon in bite-sized pieces
¼ cup oil packed sun dried tomatoes-in small pieces
1 Tbs. olive oil-use the tomato oil
1 clove garlic-crushed
1 cup heavy cream-or half and half-not light cream
2 Tbs. cup chopped fresh chives + for garnish
2 Tbs. snipped fresh dill or 1 tsp. dried
1 tsp. mustard powder
Salt and pepper
2 tsp. lemon juice
12 oz. pasta
In a sauce pan, over low heat, sauté the garlic in the oil for 30 sec. Add the next 6 ingredients bring to a boil, reduce heat and cook stirring until sauce thickens. Add the lemon juice and salmon and heat through. Toss with cooked pasta and serve topped with the tomatoes and chopped herbs.

Spicy Shrimp Mexican: Serves 4 (rigatoni)
1 ½ lb. raw shrimp-peeled and deveined
1 Tbs. oil
2 cloves garlic-crushed
2 red chilies –finely chopped
3 scallions –sliced
10 oz. bottled salsa-hot preferably
1 ½ cups heavy cream –or half and half-not light cream
2 Tbs. chopped parsley
1 lb. rigatoni
Saute the garlic, chilies and scallion in the oil over medium heat, for 2 min. add the shrimp and cook for 5-8 min. until shrimp are slightly brown. Add the cream and salsa, bring to a boil, reduce heat and cook, stirring until thickened. Plate hot pasta first, spoon sauce over and serve garnished with parsley.

Salmon and Shells Mornay: Serves 4 (small conchiglie(shells) are better here)
2 Tbs. butter
1 small onion chopped
2 cloves garlic-crushed
1 Tbs. flour
1 cup milk
1 cup sour cream
1 Tbs. lemon juice
(1) 14 oz. can salmon-drained and flaked
½ cup chopped fresh parsley
16 oz. pasta
Salt and pepper
Combine the milk, sour cream and lemon juice. Saute the onion and garlic in the butter until tender, about 3 min. Add the flour and stir until blended about. Add the milk mix and stir over medium heat until sauce thickens. Add the salmon and parsley and heat through. Toss with the hot, cooked pasta and serve at once.

11 EASY, DELICIOUS LENTEN DINNERS

I’m a seafood lover and have many posts on the subject, in addition to the annual ones I write for Lent with recipes focused on seafood.  Moreover, I usually write about fish when I talk about grilling, in at least one article per summer.  With so much information available to anyone who wants to scan the panorama on my Home Page or visit the Archives (Table of Contents), I decided to approach my Lenten post a bit differently this year.

For Christians who elect to eat fish on Friday during Lent, the menu choices can be a bit of a problem, especially for parents. They want something perhaps a little special to make the diner more appealing, but something easy, and quick to cook which doesn’t require changing clothes to avoid spattering. It would be nice, if the preparation also allowed a few minutes to sit down and enjoy a glass of wine after a long week.

So this year I’m recommending only recipes which deliver those benefits.  I’ve chosen familiar ingredients, easy to find but prepared in delicious dishes even children like. There are 2 for salmon, 2 for Tilapia, 2 for canned seafood, 2 for shrimp and 2 for pasta sauces, and 1for any fish. So read on…

RECIPES
Tilapia Recipes

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. 

Spinach Filled Fish Ring: 4 Servings
4 filets of a mild flavored white fish-tilapia, flounder, scrod
(2) 10 oz. boxes frozen chopped spinach -thawed
1 egg
1 envelope or 1 Tbs. bouillon granules either chicken or beef
1/8 tsp. ground nutmeg
Step 1-cut the fish filets lengthwise in half and form each filet into a ring, head to tail, securing with toothpicks. Place in a lightly greased close-fitting pan, but not with the rings touching.
Step 2 – Squeeze excess water out of the spinach and mix it with the egg and the bouillon
Step 3 – Fill the fish rings with the spinach and sprinkle the nutmeg over the tops.
Step 4 – Bake in a preheated 350 deg. oven about 20- 25 min. or until egg cooks and forms custard in the bottom of the pan. Serve at once with pieces of the custard as a garnish.
Alternatively for hearty appetites, form the halves of fish filets into only 2 rings and divide the spinach between them. Add 5 to 8 min, to cooking time.

Salmon Recipes

Salmon with Leafy Greens and Tomatoes: Serves 2
2 salmon fillets
(1) 5 oz. bag spinach leaves or equal amount of Kale leaves, thick stems removed*
(1) 15 oz. can diced tomatoes with juice
1 ½ Tbs. oil –optional
¼ tsp. garlic powder
Skin the salmon, pour over 1 Tbs. oil and bake at 350 deg. for 5 min, per inch of thickness or until flakes. Put tomatoes in an oven proof dish, add garlic and remaining oil and bake with fish or microwave for 1-2 min. If using baby spinach, remove heavier stems and divide among plates. If using kale, remove heavy stems and microwave 1-2 min. until greens are slightly wilted. Plate greens topped with tomatoes and place a piece of fish diagonally across each plate. Serve at once.
NOTE: Rice goes well with this. I like brown. Precooked can be used but when re-heating or cooking add 1 envelope chicken bouillon granules for flavor.

Poached Salmon with Sauce: Serves 4
1 ½ lbs. of salmon fillets or steaks
1 Tbs. lemon juice
Bring water to cover and lemon juice to a boil and reduce to an even simmer. Slide fish in gently and cook about 8-10 min. per pound until the flesh turns pale pink and flakes easily. Remove from heat, run fish under cold water to stop cooking and remove skin, and spine bone, if still there in steaks. Serve warm or chill on a covered plate at least 1 hour.
Sauce: Can be made the night before-keep covered and chilled
1/3 cup mayonnaise
2/3 cup sour cream
1 ½ tsp. dill weed or to taste
Mix all ingredients well and allow flavors to meld several hours in the refrigerator. Add more dill to taste if needed. Serve dolloped over fish.

For All Fish

Southwest/Italian Seafood Packets: Serves 4 Almost any fish is recommended for this- From Eat Up and Slim Down by Jane Kirby and David Joachim
(4) 1 lb. fish fillets
½ cup thick salsa OR ¼ cup crushed tomatoes seasoned to taste with dried basil, dried oregano and garlic powder
8 large shelled shrimp
8 Cilantro, parsley or oregano sprigs or basil leaves
1 Lemon or Lime in wedges
Preheat oven to 400 deg. Cut foil or parchment paper into 8 pieces 1 inch longer than fish. Shapes, triangles or hearts make a nice presentation. Place a fillet on each of 4 pieces, top with 2 Tbs. sauce, 2 shrimp and 2 sprigs or leaves of herb. Cover with another piece of foil or paper and crimp edges to seal. Bake 10-12 min. Plate packets immediately and serve hot with fruit wedges. Cut an ‘X’ in the top of each packet to eat.

Canned Fish

TUSCAN TUNA & BEAN SALAD: Serves 2-3
(1)16oz. can white beans rinsed
(1)6oz. can solid white tuna -drained
Dressing:
1 Tbs. concentrated lemon juice
2 Tbs. Dijon mustard
1 Tbs. Balsamic vinegar
1 Tbs. oil
½ tsp. garlic powder
1 Tbs. dried basil OR 3 Tbs. chopped fresh leaves
Salt and pepper to taste.
(1) 4oz.can sliced black olives -optional
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2 tomatoes in wedges – at least 4 wedges per serving
Mix all the dressing ingredients in a salad bowl. Add the tuna and beans and toss well. Serve on beds of lettuce with tomato wedges on the side.

Orbetello Clam Sauce: Serves 4

(2) 10 oz. cans whole baby clams-or 3 doz. fresh

1/3 cup oil

2 cloves minced garlic

1/3 cup minced Italian (flat leaf) parsley-or 1 Tbs. dried

1 cup clam juice-juice from the cans + bottled clam juice or white wine

2 Tbs. butter

Salt and freshly ground pepper to taste

1 lb. pasta-cooked

Heat oil in a skillet and cook garlic and parsley, stirring for 1 min. Add liquid, clams, seasonings and

simmer uncovered for 2 min. Remove from heat and stir in butter. Serve over hot pasta

Shrimp

Shrimp Kabobs-Serves 4 Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp.
Skewers, Broiler or Grill
2 lbs. raw shrimp, peeled and deveined, tails on – extra-large (26-30 count) recommended
2 Tbs. olive oil
1 tsp. Tabasco
1 tsp. Worcestershire Sauce
2 tsp. chopped fresh rosemary or equal amount dried
3 cloves minced garlic
1 tsp. dried oregano
¼ tsp. allspice powder
2 lemons – one juiced one in quarters
Kosher salt to taste
Barbeque Sauce
Skewers- soaked bamboo. (If using metal ones, double skewering makes turning easier.)
Mix all the ingredients but the salt and quartered lemon in a bowl large enough to hold the shrimp. Add the shrimp and marinate, covered at room temperature at least 1 hr. or several hours in the refrigerator. Thread shrimp head to tail on as many skewers as necessary – long metal ones require about 4. Preheat broiler or grill, and cook shrimp until pink and beginning to brown, basting frequently with the marinade. Sprinkle with salt. Serve with lemon quarters.
NOTE: The Barbeque Sauce is for optional dipping. Like many seafood dishes this is great with fries and Cole Slaw-from the Deli is fine.

Shrimp Stew: Serves 4
About lb. cooked shrimp allowing 24-32 count per lb. –tails off
10 oz. frozen peas –thawed
(2) 15 oz. cans of condensed Cream of Shrimp soup
(2) 15 oz. cans small whole potatoes-large ones halved
(1) 4 oz. can sliced mushrooms
½ cup-or more-half and half
Pinch dried tarragon or parsley-optional
Heat the soup and vegetables gently adding only enough half and half to make a smooth, thick sauce. When sauce is the right consistency and smooth, add the shrimp and heat through. Serve hot in bowls. Add herbs during cooking or use as garnish.

Pasta Dishes

Roasted Pepper and Walnut Sauce: Serves 4  
2 large roasted red peppers, seeded, skinned and diced -jarred is fine
¼ cup olive oil
1 clove garlic minced
Salt and pepper
¼ cup chopped walnuts – preferable toasted
2 Tbs. ground parmesan
1lb. pasta
Place first 3 ingredients in a bowl, season with salt and pepper and allow to stand for at least 1 hour. Test seasoning and toss with hot pasta, then toss again adding the nuts and cheese. Serve at once.

Creamy Tomato Sauce with Herbs: Serves 4
2 Tbs. minced onions
2 Tbs. oil
½ cup chopped parsley
1 Tbs. lemon zest
Pinch each dried thyme, marjoram, basil
½ cup heavy cream
12 skinned, seeded coarsely chopped tomatoes-optionally use canned
Salt and pepper
Cook onion in oil until softened. Add parsley, zest and dried herbs. Cook 1 min. until blended, add tomatoes and cook until they release their juice Add cream and simmer for about 1 min. until sauce thickens. Season with salt and pepper, toss with hot pasta and serve.

FONDUE-THE PERFECT MEAL FOR A COLD NIGHT

When menu planning in winter we tend to overlook one of the quickest, easiest and most fun dinners—FONDUE. An excellent light meal in summer, on a cold (snowy?) night it’s satisfying, comforting and infinitely cheering, because by its very nature, eating it brings people together.

The first time I fully appreciated the simplicity, charm and versatility of fondue I was, appropriately, a houseguest in Switzerland. The evening I arrived , after a glass of wine before the fire, the hostess asked her husband to heat up the two ceramic pots sitting on the sideboard and me to help her carry in dinner. Intrigued, I followed her into the kitchen, where she took a bowl of blanched vegetables, and another of chicken tenders threaded ribbon style on skewers from the refrigerator and placed them on a tray with a large loaf of bread. Then she led me into “The Cold Room” off the kitchen, where she cut a large wedge from a gigantic wheel of Swiss cheese.

By the time we returned to the den, the pots were heated, one holding white wine and the other wine and cider. Into the latter, my hostess put some sprigs of fresh rosemary and the chicken to cook while she prepared the cheese fondue, which we ate by dipping chunks of bread and the vegetables. When the chicken was gone, the broth was ladled into cups to wash down the meal.

It was delicious, but dessert was still to come. The hostess rinsed out the liner from the pot which held the chicken, poured in little cream, added chunks of both dark and light chocolate and a stick of cinnamon. She put the liner back in the pot, melted the contents over low heat, and produced a platter of fresh fruit.  We ate the chocolate dipped fruit while sipping coffee and brandy; the perfect end to a wonderful dinner; a dinner that I always remember as being the most comfortable, stress free yet  truly gourmet meal I have ever eaten.

I’ve included my Swiss friend’s recipe below. Perhaps it’s the fact that I know it’s authentically Swiss, possibly it’s the lingering amazement of how quickly dinner was made, as well as cleared with so little fuss that night, but I’ve tried many cheese fondue recipes since and there are many using different cheeses, but none seem as easy, foolproof or tasty as this.

As for the meat fondue, there are many recipes for that as well. Frequently they recommend using oil for part or all of the liquid. I, personally, have found that oil is far messier, or should I say greasier? The drips can burn, are harder to clean, the flavors don’t merge as well in the cooking liquid and it can taste the food.

Pizza sauce is another alternative suggestion for the fondue and I can understand its appeal, especially for children, but I find it rather limited in its options. It’s a more casual dish, lacking the versatility of being served at different types of functions or accepting of a large variety of dippers. However, it would definitely have a place at a Super Bowl party as well as a family meal, is more economical than cheese or ordering a pie and easier than trying to make one.

An alternative way to combine meat and fondue, aside from serving the meat as dipping options is to stir about ½ – 1 cup shredded meat into the fondue a few minutes before serving. It’s a great way to use up leftovers. However, it must be in small enough pieces to cling to the dippers with the cheese.

The same holds true for adding vegetables into the fondue, spinach, canned artichokes hearts and kale are favorites. They should be cooked, in about the same amounts as the meat and of a texture and shape that will meld into the melted cheese and cling to the dipper.

I really would recommend a Fondue Pot, but any fondue can be made on a stove top and served over a candle to keep it warm. If you have to use a stove, lift the saucepan regularly to prevent clumping and stir frequently over the candle to prevent sticking to the sides of the pot. Crock pots can keep a fondue warm but take too long to make one.

Instant Pots are better but have to be watched carefully. Use the sauté function to keep the fondue hot enough for dipping and turn the sauté function on and off while serving to keep the fondue from scorching. However, keeping the Instant Pot on the warm function instead of on the sauté function can prevent the fondue from staying at the right consistency for dipping.

RECIPES

A True Swiss Fondue: Serves 4
EQUIPTMENT: A Fondue Pot – or 2 Qt. Saucepan you can take to the table, and a candle to keep the food warm.
Fondue forks
INGREIDENTS:
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 melts, 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 when 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 pieces of sturdy fruits like apple, pear, fresh pineapple or banana . The list goes on and on and on.

Three Cheese Fondue

1 cup shredded Swiss cheese

1 cup shredded Gouda cheese

1 cup shredded Gruyère cheese

4 tablespoons cornstarch

1 1/2 cups dry white wine

1 tablespoon minced garlic

1 tablespoon lemon juice

1/4 teaspoon nutmeg
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1 teaspoon Dijon mustard

Pour all of the cheese into one medium bowl. Using your hands, mix the cheese with the cornstarch until the cheese is evenly coated.

Pour the wine, minced garlic, and lemon juice into your Instant Pot. Set the Instant Pot to the sauté function on the normal setting. Stir the ingredients to combine them.

When the wine mixture is hot, add the cheese mixture. Allow the cheese to melt, and then stir in the mustard and nutmeg. Serve immediately.

Meat Fondue:  4 servings will require about 2 lbs. total—mixing meats is fine.
2 lbs.chicken tenders-or strips of breast
2 lbs. raw peeled shrimp
2 lbs. London broil
2 lbs. sturdy fish steak not fillets-Tuna, Marlin, Salmon
Skewers
1quart of liquid, wine, broth, or juice appropriate to choice of meats best if a mixture of 2 or more.
Chutneys or sauces to accompany the meats for dipping.
It’s easier to have the meat placed on the skewers before presenting for cooking. These meats cook at different speeds and mixing them could cause problems.  Leave the shrimp whole. Cut the fish in chunks. Seafood can be prepared with one or more pieces per skewer.  Thread the chicken strips ribbon style on the skewers.
For the London broil: Freeze the meat, then sear it quickly in a very hot pan, under a high broiler or best in a high fire on a grill to get a char on the outside, but make sure it’s still raw in the center. This can be done well in advance. If not using at once, return to the freezer. About 2 hrs. before serving, remove from the freezer and allow to thaw slightly. This is the best way to cut it in thin, even strips which can be threaded, ribbon style on the skewers. It can then be cooked to desired doneness in the hot broth.
To serve, heat the liquid with any seasonings you choose, to bubbling. Have the filled skewers ready and allow people to put them in the pot and leave them until done. I often put markers on the table so people can mark their skewers and check for doneness, especially for the beef.
The finishing touch is to dip the cooked meat in a sauce before eating.

Blue Cheese and Brie Fondue

3 Tbs. butter
2 Green onions sliced thin
4 large Shiitake mushroom caps diced
½ tsp. dried thyme
1 ¼ cups dry white wine
1 Tbs. cornstarch
1lb.Brie-rind removed in small dice
3oz.crumble blue cheese
Salt and pepper to taste
In a large pot over low heat, melt the butter. Add the green onions and mushrooms and cook until soft. Add the thyme and wine and let the mixture simmer. In a medium bowl, mix the cornstarch with the pieces of Brie. Add the blue cheese into the bowl and mix. Gradually incorporate your cheese mixture into the pot, one handful at a time. Once the cheese has melted, transfer the mixture into your fondue pot. Carefully light the burner. Add salt and pepper to taste and dip your pieces of bread and other dippers into the delicious cheese.
TIP: Make sure to keep stirring the cheese.

Blue and Cream Cheese Fondue
½ cup dry white wine
8 oz.. cream cheese
8 z. Monterey Jack Cheese shredded
4 oz. crumbled blue cheese
Salt and pepper to taste
In a pot over low heat, mix the wine and cream cheese until the cream cheese is fully melted and creamy. Gradually add the Monterey Jack cheese and mix thoroughly. Once the Monterey Jack is melted, add the blue cheese crumbs. Transfer the mixture into your fondue pot. Carefully light the burner and adjust the heat to maintain the cheese fondue warm but not too hot. Dip your pieces of bread and other dippers into the cheese.
Here are a few dippers that you can use with these fondue recipes:

Crusty Bread
Slices of Ham
Cooked or raw Chicken
Slices of beef
Cubes of fish or shrimp
Raw vegetables
Steamed or roast vegetables
Apples, avocado, radishes
Cooked Potatoes-roast or fried are nice
Tortellini

Use your imagination and have fun!

BRAISING-REAL LOW FAT COOKING

Recently, I’ve been dealing with the after effects of the holidays by temporarily cutting out carb laden marinades, thickened sauces and gravies and fat based methods of cooking. In other words, I stick to plain food and straight forward preparation. For example I’ve been turning to recipes which call for ‘braising’. Braising differs from poaching in that the foods, usually well-trimmed lean meats but also vegetables, are browned before cooking in liquid to tenderize them. This adds an extra dimension and depth to the taste.

Traditionally, the browning agent is a fat, but it can also be done under a broiler, as illustrated by Chicken Lilly and Braciolini below, or in one of the many types of non-stick pans on the market, eliminating the added cholesterol and calories of  butter or oil. As with poaching, the braising liquid has multiple uses. It can be a simple sauce, as with the meat recipes below, act as a preservative for storing, even freezing or, in the case of the vegetables, strained and re-used.  It isn’t just a cooking medium, but a flavor enhancement and useful tool.

Pot roast is a great example of a braised dish, but a whole roast is too large to be oven browned without drying out, or handled easily in a non-stick skillet and  top-of-stove is time consuming. For an average dinner the food should be in serving sized pieces for simple braising to work well. For example, a very acceptable pot roast can be made quickly and easily, with a lower cholesterol count by substituting slices of round roast, browning them in a fat-free pan and poaching the vegetables with the meat in broth, adding a touch of Worcestershire or Teriyaki sauce for flavor. Once again, ingenuity and adaptability are key.

Also understood is that the amount of browning agent needed, be it butter, oil, cooking spray or simply the fat content in the meat, will depend on the utensil being used. Metal pans, aluminum, stainless steel and iron have different temperature ranges and requirements, as do the many different coatings of the non-stick brands.  It’s therefore hard to pinpoint the exact amount of the operative ingredient to cite in a recipe. I’ve adapted to the “lite” side but some non-stick pans may eliminate the need for any browning agent. Know how your cookware responds and choose the correct quantities depending on your desired result, be it low-cal or standard-Please!

You’ll recognize one familiar dish on this list, New England Boiled Dinner. That recipe should remove any doubts about this type of cooking and the full flavor it delivers.

I’m also including a list of flavor enhancing poaching fluid recipes. They can work equally well for braising in lower quantities.

RECIPES

Pork Madrilene:  Serves 4
Turkey, veal, even chicken can be substituted for the pork.
(8) ½ inch slices of pork loin or center chops
2 Tbs. butter  and 1 Tbs. oil + more only if needed
(1) 10 oz. can Madrilène
6 oz. Madera – mixed with the Madrilene and ¼ cup reserved
2 Tbs. sugar
¼ cup white vinegar
2 Tbs. cornstarch – dissolved in the ¼ cup reserved liquid — Optional

Starting with 1 Tbs. butter and  1 Tbs. oil adding more of each as needed, melt butter in skillet over medium heat, sauté the pork until brown on both sides @ 5-10 min. Remove chops. Reduce heat to low and dissolve sugar in vinegar in the same skillet. Add Madrilène mix, stir to incorporate. If not intending to thicken sauce, include the ¼ cup reserved liquid. Return pork to pan and simmer covered 15 min or until fully cooked. If a thickened sauce is desired add cornstarch dissolved in the ¼ cup reserved liquid. Stir until sauce bubbles and thickens. Serve  at once with pan juices or sauce.

To Freeze- Cool before thickening and cover in appropriate container. Thaw and reheat, covered, in the microwave at half power about 3 min, or until heated through. Check at minute intervals.

Italian Braciolini: Serves 4 – When browned in a skillet, it can be difficult to turn these over in the pan without spilling the stuffing so I’m offering an oven alternative Still, use a spoon and a spatula to move them to a plate.
8 slices beef Braciolini or sandwich steaks – @ 1 lb.
4 plum tomatoes – skinned, seeded, julienne
2 large ribs celery in thin diagonal slices
1 green bell pepper julienned
1 large onion julienned lengthwise
2 tsp. dried basil
2 tsp. dried oregano
2 tsp. garlic powder
½ tsp. lemon pepper
4 oz. fresh sliced mushrooms
(1) 14 ½ oz. can beef broth
2 Tbs. butter – divided
½ cup white wine – red wine can be used as well
2 tsp. Worcestershire sauce
1 tsp. mustard
Lay the slices of meat on a board, and divide the vegetables except mushrooms, equally between them, placing them in a pile parallel the long side of the braciuole or steaks. Sprinkle the herbs and seasonings evenly over all. Fold the shorter sides over the filling, and roll the longer sides around it. Secure the seams with toothpicks. Preheat broiler. Melt 1 Tbs. butter in an ovenproof pan, carefully roll the topside of each Braciole in the butter, then rest it seam side down in the pan. This will be a close fit toward the end, so temporarily move one out to make room for another, if need be, but make sure all have a coating of butter. Broil until nicely brown, @ 3-5 min. Turn the oven to 350 degrees, add the liquid, cover and bake for 30 min. When meat is almost done, melt the other 1 Tbs. butter in the skillet, and brown mushrooms, deglaze pan with wine, stir in Worcestershire sauce and mustard until well incorporated. Remove pan from oven, plate Braciolini, stir skillet contents into pan drippings and mix well. Pour over meat.  Optionally pass grated Parmesan cheese.

German Rouladen:  Serves 4—Thin slices of pork or turkey scaloppini work for this recipe as well
4 slices sandwich steaks – about 1 lb.
½ slice chopped bacon*(substitute turkey bacon or ham)
½ tsp. mustard
1 small onion chopped
1/8 tsp. paprika
2 Kosher dill spears- quartered lengthwise
2 Tbs. flour
2 Tbs. butter or oil
2 cups beef broth or 1 envelope beef bouillon granules and 2 cups water
1 bay leaf
Mix bacon, onion, mustard, paprika, spread equally among the meat pieces placing them in a pile parallel the long side of the braciuole or steaks. Add 1 pickle spear to each and roll up folding
the shorter sides over the filling, and roll the longer sides around it. Secure the seams with toothpicks, or tie with string. Sprinkle with flour, melt the butter in a deep skillet large enough to hold the rolls in one layer and brown well turning as needed. Add bay leaf and 1 cup liquid. Cover and simmer 1 ½ -2 hours, until tender, adding remainder of liquid as necessary to maintain level. Serve rouladen hot ,pass extra pan juices on the side. NOTE: 1 cup sour cream can be stirred into the pan juices at the end to make a sauce.

*The traditional recipe calls for raw bacon but I prefer it slightly cooked first. The fat rendered can be drained before adding the butter or left in to flavor the beef. I’ve also had it made with the bacon slice intact, which acts with the pickle to give the beef roll more stability.

Braised Lamb Shanks: Serves 4
4 Lamb Shanks
2 Tbs. oil
2Tbs.butter divided
1 medium onion diced
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2 chopped garlic cloves
1 Tbs. tomato paste
1 ½ cups water
1 envelope beef bouillon granules
(1) 15 oz. can tomato sauce
1 tsp. dried rosemary
¼ cup red wine
Black pepper
Heat oil in a large oven proof pot on stove and brown meat. Remove meat, add 1 Tbs. butter and sauté vegetables until soft add garlic and cook 1 min. more, add tomato paste and coat vegetables. Pour in water, tomato sauce, add bouillon and rosemary and return meat to pot. Cover and place in a preheated 350 deg. oven. Cook until tender, about 2 hrs. Remove lamb to serving plate and tent to keep warm. Test sauce and add pepper to taste, add wine to pot and place on stove over medium heat, bring to a boil, reduce heat and simmer until thickened-about 10 min. Stir in remaining 1 Tbs. butter. Spoon sauce over lamb and serve.

Chicken Lilly; Serves 4—This chicken should fall off the bone when done, and can be cooked in 2 or 3 sessions. Saute-chill, bake halfway chill and re-heat and finish baking. I give two methods of cooking this recipe; the traditional and a low-fat.
Method One
4 chicken breasts , thighs or mixed – bone in skin on
½ cup flour for dusting
4Tbs. butter
4 stalks celery with leaves on – halved crosswise
2 envelopes chicken bouillon granules
Water
Clean and brine chicken in salted water for 15 min. Rinse well. Pat chicken dry and shake pieces in a plastic bag with flour, shaking off excess so only a light coating remains. Melt butter in a sauté pan and brown chicken on both sides. Place chicken in an oven proof pan. Deglaze skillet with a bit of water and pour over chicken. Add enough water to cover chicken half-way(about 1 1/2inches up the side of the pan). Add bouillon granules to water and top chicken with celery; cover pan with foil and seal. Bake in a preheated 250 deg. oven for 2 hours but can be done at 325 deg. for 1 hour.   Serve chicken hot with celery and pass pan juices on the side

Method Two
Omit flour and reduce butter to 2 tsp.  Drain chicken and broil on a foil covered sheet until both sides are brown. Place chicken in pan, add water and bouillon, dot with butter top with celery, cover  and bake as directed above.

Braised Fennel: Serves 4
2 heads fennel – stalks removed and quartered
1 Tbs. butter
1 Tbs. oil
Enough broth to partially cover
Salt and pepper
Saute the fennel in the butter and oil until golden on one side and slightly translucent about 5 min. Pour over broth, cover pan and simmer until tender about 15- 20 min. Season and serve hot

Braised Endive with Stilton:  Serves 4- This may sound more like a poached dish, but it’s considered braised because it incorporates the cheese and browns slightly from the fat.

4 heads Belgian endive – split lengthwise
2 cups broth
1 cup Stilton or Blue cheese
Salt and pepper
Place the endive halves in a shallow dish which holds then in one layer. Season and pour over the broth and bake in a preheated  350 deg. oven for 30 min. Sprinkle with cheese and bake another 30 min. Serve at once.

New New England Boiled Dinner: Serves 4
1 Lb. slice ham or 4 slices
(2)15 oz. cans small whole potatoes
(2) 1 lb. bags frozen French green beans
3 cups chicken broth or 3 cups water and 3 packages chicken bouillon granules.
Snip edges of  ham to prevent curling. Brown the ham on one side in the bottom of the pot in one piece or divided if easier to fit and brown in 2 parts. If not divided before, cut ham into 2-4 pieces. Place potatoes in pot, cover with beans and then lay ham across the top. Pour on  broth. Bring fluid to just under a simmer, cover and cook until beans are tender

Teriyaki Basted Garlic Dusted Chicken Serves 4 – This is a recipe I used last week, but I’m repeating it here because it is a form of the new way to poach.
4 chicken pieces, breast or thighs
About 1 tsp. Teriyaki sauce per piece, and 1 Tbs. reserved (Optional)
2 tsp. garlic powder
½ envelope chicken bouillon
1 cup water – estimate –more if needed
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 water to measure 11/2 inches in the pan. Sprinkle the bouillon on the water, add reserved 1Tbs. Teriyaki sauce and sprinkle ½ tsp. of garlic

Poaching Fluids:

White Wine: Simmer 6 cups water, 3 cups white wine , 2 carrots, 2 stalks celery and 2 small onions –all chopped –for 30 min. Strain and chill until needed if necessary.  For seafood.

Orange-Spice:  Simmer 3 cups water, 3 cups orange juice, 2 cups white wine, 1 large leek sliced*, 4 star anise** and 6 whole allspice*** for 30 min. Optionally substitute 1 small chopped onion and a pinch of garlic powder*, 1 tsp. each ground anise** and allspice*** and cook 20 min. Strain and chill until used.  For poultry or pork.

Red Wine-Rosemary:  Simmer 3 cups red wine, 3 cups water, 2cups V8, I onion chopped, 1 sprig rosemary or 1 Tbs. dried and 1 tsp. peppercorns  for 20 min. Strain and chill until used. For beef or lamb.

Portions of the above poaching liquids can be reduced to a sauce. Each makes 8 cups.

Black Tea: Steep 8 black tea bags in 4 cups boiling water. Remove squeezing out the tea and add 1 Tbs. lemon or lime juice. For poultry or seafood. Yield= 4 cups

Spice Tea: Steep 8 bags orange spice tea in 4 cups of boiling water. Remove bags squeezing out the liquid. Add ¼ cup honey and ¼ cup orange juice. Use for fruit. Yield – 4 cups.