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Nov 1

WINTER SQUASH RECIPES

Winter squash is a menu favorite in the U.S. during autumn, with recipes for everything from soup through dessert. Most familiar squash varieties are native to the Americas with the exception of pumpkins, which originated in North Africa. Incidentally, squash is a fruit not a vegetable.

Interestingly, winter squash has remained generally regional to North America, while the yellow and green summer squash were introduced to Europe centuries ago, where they were integrated into several cuisines. The Italians were especially interested in cultivating the green summer squash, which they gave its conventional name’ Zucchini ’. Amusingly, when summer squash became hot topics on menus and in recipes in the latter half of the 20th century, many thought they were imports and that zucchini was an Italian vegetable. In fact, the family relationship between winter and summer squash isn’t often recognized. We tend to think of them as different seasonal foods.

The thing that surprises me is that every foreigner I’ve met, both here and abroad, who has visited the U.S. and tasted winter squash loved it. They knew of pumpkins, but as animal fodder, not table food. When I lived in Italy, I was often asked about the spice mix used in most squash dishes (which is really ‘Pumpkin Pie’) because it’s so far from their taste palette. I wondered then, why winter squash had remained so regional. Perhaps with the increasing availability of imported ingredients from other countries and the rise of ‘Fusion Cuisines’, winter squash will spread its wings.

There are many varieties of winter squash, Hubbard, turban, delicata, spaghetti, banana to name a few, in addition to the two mentioned below. One of the most convenient things about working with winter squash is that, like summer squash, the meat can be used interchangeably. The thickness of the rind determines suitability for dishes according to cooking method. Butternut, with its thin skin and smaller seed cavity is easier peeled and yields more meat for soups and casseroles. Acorn has a thicker rind and is preferred for roasting and stuffing.

Squash is full of beta-carotene. Choose the ones with the darkest rind, they have the highest levels. Those levels will increase over a month, if the squash is stored in a cool, dry place. So take advantage of the harvest season and try some of these recipes and remember a garnish of toasted, chopped nuts or seeds like sesame, pumpkin and sunflower is always welcome, as are herbs such as sage, cilantro, parsley or thyme.

Butternut Soup:

Serves 4 Adapted from Homemade Magazine
1 ½ lb. butternut squash-cut in half and seeded
2 cups chicken broth
1 cup half and half
3 Tbs. brown sugar
1 tsp. cinnamon
¼ tap. Nutmeg
Salt and pepper
¼ cup creamy peanut butter-optional
Cook squash, cut side down on a greased baking sheet at 350 deg. for 1 hr. Cool, scoop out pulp and puree until smooth. Mix in a pot, with next 5 ingredients and cook over low heat, stirring occasionally, until heated. Whisk peanut butter with 1 cup soup and blend into pot. Cook 5 min. more and serve warm.

Squash Risotto:

Serves 6
1 lb. butternut squash-peeled seeded in ½ inch cubes
1 cup medium-grain rice-brown suggested
½ onion –chopped
2 cloves garlic-mashed
1 tsp. dried sage
3 cups beef broth
¼ cup Parmesan cheese
Salt and pepper
In a pot, sauté rice, garlic and onion in oil over medium-high heat for 2 min. Stir in broth and seasonings, bring to a boil, cover and simmer 15 min. Stir in squash, cook 5 min. stir in cheese and let rest, covered 5 min. Serve hot.

Butternut Ravioli:

Serves 4- From 500-2 Ingredient Recipes by Robert and Carol Hildebrand
1 small squash-about 1 lb.
½ tsp. nutmeg
2 Tbs. butter
Salt and pepper
(30) 3 inch wanton wrappers
Peel the squash, remove seeds and cut in 1 inch chunks, cover with water, cover and simmer until tender, about 20 min. Drain and place squash, butter and seasonings in a bowl and mash until smooth. Place 1 tsp. squash in the center of a wrapper, wet the edges and top with another wanton skin. Press on the edges to seal. When all are ready, bring a pot of salted water to the boil, slide in the raviolis, in batches if necessary, and cook until they float, about 3-5 min. Strain and keep warm until all are cooked. Don’t let them overlap or they will stick. Serve with melted butter over.
NOTE:

Follow these directions substituting (2) 10 oz. packages frozen chopped spinach, thawed and drained, for the squash. Add in 1 lightly beaten egg and the same seasonings as above. Serve alone or mix the two ravioli in a bowl with the melted butter.

Squash Crisp:

Serves 4 From Homemade Magazine
2 lb. butternut squash- peeled, seeded and in 1 inch cubes
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1 cup chopped onion
2 cups toasted bread cubes- stuffing mix is good
1 tsp. crushed dried rosemary
¼ cup chopped walnuts
Salt and pepper
Simmer the squash in water until tender, about 7 min., drain and toss in a 3 quart casserole dish with 1 Tbs. butter and salt and pepper to taste. Saute onion in remaining butter until tender, about 5 min. Add bread and rosemary and cook about 2 min. more tossing to coat bread with butter. Stir in walnuts and spoon over squash. Bake in a 400 deg. oven until bread is browned. Toss before serving.

Roasted Acorn Squash:

Serves 4
2 acorn squash-halved lengthwise and seeded
2 Tbs. butter cut in half
4 tsp.—or more to taste-sugar-brown or white
Salt and pepper
Prick squash meat several times with a fork and place ½ Tbs. butter in each hollow, sprinkle with salt and pepper. Put squash, skin side down, in a pan with about ½ inch water and bake at 350 deg. for 40 min. or until meat can easily be pierced with a knife tip. Add 1 tsp. sugar to each squash half and cook 10min. more.

Glazed Acorn Wedges:

Serves 4
2 acorn squash-quartered lengthwise and seeded
2 Tbs. butter
¼ cup grated onion
1/3 cup minced chipotle peppers in adobo sauce
¼ cup maple syrup
Salt
Cook squash in boiling water, partially covered for 10-15 min. until fork tender. Drain well on paper towels. Saute onion in butter 1 min. then add the rest of the ingredients and stir over heat about 1 min. until blended. Preheat oven to 400 deg. Arrange squash cut side up in a baking dish, spoon glaze into cavities and bake 15 min, basting once.
NOTE:

The squash can also be cut in 1>1 ½ inch rings, boiled for 8-10 min. and cooked, following the above directions, basting several times.

Fast Sweet Squash Side or Dessert:

Serves 4 –Recipe from Try-Foods Inc.
2 small acorn squash-halved lengthwise and seeded
1 cup applesauce
1 Tbs. maple syrup
¼ cup chopped walnuts or pecans
½ tsp. cinnamon
Place squash, cut side down, in a microwave safe dish, cover microwave on high 6-9min. until tender. Combine other ingredients in a bowl and spoon into squash cavities and microwave on high 3 min. until heated through. Serve hot.

Sour Cream Squash Pie:

From Food Tips and Cooking Tricks by David Joachim
(1) 9 inch pie crust-unbaked
1 lb.= 2cups squash puree-canned or frozen cooked and mashed is fine
1 cup sour cream
3/4cup light brown sugar
1 tsp. EACH cinnamon and ginger
¼ tsp. EACH salt and allspice
2 lightly beaten eggs
Whisk ingredients together and pour into pie shell. Bake at 350 deg. for 45 min. until lightly browned and center is just set. Cool before slicing and serve with sweetened sour cream as an option.

Oct 25

CASUAL MUSHROOM SOUPS FOR FALL

As a parent, I’m well aware of the problems of feeding a family on Trick or Treat Night. Depending on the children’s age range, dinner can take three servings, with the adults eating after the door finally closes. So the food has to fill certain requirements. It has to be tempting enough that kids will stop to eat; quickly consumed, needing few utensils, with minimal risk of spills, keep fresh for hours and be an easy clean-up.

 

After discovering casseroles dry up, stews, chunky soups and hoagies are messy, take out and pizzas get cold and soggy, I finally found a platter of sandwiches and a hearty, drinkable soup were the answer. The sandwiches can come from a Deli, as long as they’re covered and on rolls or a dense bread like rye, they’ll stay fresh. The soup should be thick enough to satisfy, yet thin enough to drink from a mug.

 

I’ve written posts on this subject with suggestions particularly Oct. 14, 2015 and Oct. 20,2016, but then it occurred to me that mushrooms, though available all year, really are fall produce. Most people like them and they make wonderful soups and easily made, hearty, satisfying recipes are welcome additions to a casual meal at any time.

 

I’ve given nine recipes below which fill the bill. The first has a ‘company’ version and the last plays both ways, but generally they’re all casual fare, to be served in mugs and re-heatable in the microwave. There are a few tips first. Unless otherwise specified, Portabellas or Baby Bellas are the mushrooms of choice. However, for creamed soups, buttons can be substituted or mixed in to keep the color light. Heavy cream, half-and-half and skim milk are the only ones to use in cooking. The fat content in other grades of milk and cream cause them to ‘break’ or curdle when heated.

 

Even if you don’t have Trick or Treaters, treat yourself to one of these wonderful soups.

 

Cream of Mushroom Soup 1:

 

Serves 6
1/3 cup butter
1lb. mushrooms –sliced
1 quart chicken or beef stock
3 Tbs. flour
2 cups heavy cream or half-and-half
Salt and pepper
½ cup sweet or dry sherry-optional
Saute mushrooms in butter until juices render. Add stock, cover and simmer 15 min. Drain mushrooms, return stock to pot, placing ½ cup in a lidded jar, add flour to jar. Puree mushrooms and return to stock. Shake jar to dissolve flour and add to soup. Bring to a simmer, stirring until thickened slightly. Add dairy and seasonings and heat through. Add sherry before serving.

 

Cream of Mushroom Soup 2:

 

Serves 6
Modifications to above ingredients:
¼ cup butter
1Tbs.flour
1 cup heavy cream or half-and-half
¼ tsp. EACH paprika and caraway seed
½ lb. puff pastry dough
1 egg lightly beaten
Dill weed
Follow the above directions adding the seasonings and sherry with the dairy. Pour soup into 6 custard cups and roll out pastry cutting 6 circles to fit the cup tops and brush the cup edges with egg. Cover the cups with pastry, poke air vents in each and bake at 400 deg.for20 min. until golden. Serve garnished with dill.

 

Mushroom and Bread Soup:

 

Serves 8 –From 400 Soups by Anne Sheasby
6 Tbs. butter
2 lb. mushrooms-sliced
2 onions- chopped
3 cups skim milk
8 slices white bread
1 cup heavy cream
¼ cup chopped parsley
Salt and pepper
Saute vegetables in butter over low heat until soft but not browned. Remove from heat, add milk and bread, cover and soak 15 min. Puree, return to pot, add cream, seasonings and 3Tbs.parsley. Reheat and serve, garnished with parsley.

 

Dried Mushroom and Barley Soup:

 

Serves 6- From Soups and Stews by Barbara Grunes
¼ lb. dried mushrooms
1 quart boiling water
1 quart chicken or beef stock
¼ cup butter
2 large onions – diced
3 Tbs. flour
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2 cups cooked barley
Salt and pepper
Reconstitute mushrooms in water, strain well, reserving 1quart liquid and slice mushrooms thinly. Return to pot with liquid and stock, simmer for 1 hr. or until fluid is reduced by half. Saute onions in butter until soft, stir in flour to make a roux—smooth paste—add 1 cup of soup stock and cook until thickened and stir into soup pot. Add seasonings and barley and heat through.

 

Mushroom and Potato Soup:

 

Serves 6- From Soups and Stews by Barbara Grunes
1 lb. mushrooms- sliced
1 ½ quarts beef stock- ½ cup reserved
1 large onion –halved and thinly sliced
2 carrots-thinly sliced
4 potatoes peeled and thinly sliced
1Tbs. butter
3 Tbs. flour
1 tsp. caraway seed
Place first 5 ingredients in a pot. Bring to a boil and simmer until vegetables are tender, about 30 min. Stir flour into reserved stock until dissolved and add to soup with butter and caraway. Stir until thickened slightly, about 5 min. Serve hot.
NOTE: For children, soup can be pureed before flour is added.

 

Mushroom and Brie Soup:

 

Serves 6-From Rozanne Gold’s Recipes 1-2-3
2/3 cup dried mushrooms
3 cups boiling water + 2 cups
1 ½ lb. onions-thinly sliced
9 oz. Brie cheese-rind removed-in small cubes
Salt and pepper
Reconstitute mushrooms in hot water 30 min. Drain mushrooms, strain and reserve liquid. Saute onions in a non-stick skillet about 15 min. until golden and chop mushrooms. Simmer onions, soaking liquid and water for 45 min. Gradually add cheese, stirring until melted, then mushrooms to taste –you may not want them all. Add seasonings and serve just warm.

 

Mushroom and Herb Potage:

 

Serves 4-6- Modified from 400 Soups by Anne Sheasby
1lb.mushrooms- roughly chipped
1Tbs, butter
1 Tbs. oil
1 large onion or 3 small shallots-chopped
3 cups vegetable or beef stock
1 cup skim milk OR 4 cups stock
2 Tbs. sherry
2 Tbs. chopped fresh mixed herbs OR 2 Tbs. tarragon
¼ cup Greek yogurt OR sour cream
Cover and sweat onions and mushrooms in oil until softened and juices are released. Add remaining ingredients but yogurt and simmer, covered for about 10-12 min. Puree, reheat and serve with a dollop of yogurt.

 

Mushroom and Celery Soup:

 

Serves 4- Modified from 400 Soups by Anne Sheasby
4 ½ cups chopped mushrooms
4 thinly sliced celery sticks
3 garlic cloves- mashed
4 Tbs. sherry or white wine
3 cups beef stock
1 tsp. EACH Worcestershire sauce and nutmeg
Salt and pepper
Over low heat, cook the mushrooms, celery, garlic, wine and ½ cup stock about 30 min. covered, until soft. Add I cup stock and puree. Return to pot with the remaining ingredients; bring to a boil, season and serve, garnished with celery leaves.

 

 

Oct 18

HOLIDAY RECIPES TO MAKE AHEAD

HOLIDAY RECIPES TO MAKE AHEAD

After discussing the practicality of buying foods needed for the winter holidays during the fall sales and the convenience of having dishes prepared in advance, the next step is to look at what type of recipes lend themselves to this treatment and if they need be altered to do so. For any skeptics, the concept of preparing food ahead is the backbone of the Personal Chef Service business and the parent organization, the U.S.P.C.A. has been instrumental in exploring the field of home freezing.

I make the distinction because there is a difference between what can be done with a domestic freezer and the commercial flash-freezing process as implied by its name. I‘ve personally found that neither eggplant nor boiled potatoes home freeze well, but both exist in commercial products. If you plan to explore further than the general rules I include with the recipes below, please read my posts of January 11, 19, 25 and February 2, 2012, and of Sept 22, 2016.Click Blog on the Home Page header, then choose the months from the box on the right margin. They offer a crash-course on freezing at home.

A secret to making some things last in the refrigerator for long periods is adding alcohol, in the form of liquor, to the ingredients. If you don’t want the liquor to be noticeable, as I don’t with my Blue Cheese Spread, use vodka. On the other hand, it can be a flavoring agent as in the Cheddar Cheese Spreads below. The alcohol and flavor of the wine in the fruit cakes disappears in baking and the liquor flavoring in the finished item comes from sprinkling them over weeks with bourbon or rye. Even that isn’t too pronounced and if reduced, the cake is fine for children and to serve at breakfast. Long refrigeration dissipates alcohol in other items but its preservative effect stays. Vinegar is another preservative and jellied or fluid foods with high sugar content keep well too.

It’s also important to keep the items tightly covered with plastic wrap, pressing out any air bubbles on the surface. This is true not only of refrigerated items made ahead, but especially of frozen ones. Air is the enemy of freezing. It’s the cause of ‘freezer burn’ which though harmless as a health threat, dries food out, robbing color, taste and texture, often starting in large spots and then spreading over and into the whole.

Cooked dishes with sauces freeze better than unsauced ones. They provide a smoother surface, with fewer air pockets, for the plastic wrap to adhere, but sauces are susceptible to air damage and if they spoil, they take the whole dish with them. Never depend on just the lid of any container, cover the food surface tightly with wrap as well.

Making sure foods are room temperature before chilling, and, preferably, chilled before freezing is also important. The smallest trace of steam left in food can form ice crystals which, like freezer burn, ruin taste and texture. Another cause of ice forming is leaving an air space between the food and the container lid. Try to choose containers that are perfect fits for the contents. If there is an empty space at the top, ice crystals will form. Hopefully, the plastic wrap is secure enough that no ice touches the food. Sometimes crystals can be scraped off, as freezer burn can sometimes be cut out but there is still damage, and you don’t want that especially in a holiday meal. So pay attention when storing food.

Concerning the recipes below, I think the cheeses are fully explained. Moving on to sides let me first say, rice, bulgur and quinoa freeze well. I like to freeze them cooked, seasoned and then add cooked vegetables or fruits as they’re re-heated for serving. The Double Baked Potatoes are great to have on hand, keep frozen for months and really dress up a roast. As a rule, starchy winter vegetables freeze well mashed but not well when done in other ways with the exception of candied sweet potatoes.

The cauliflower I include to show how a sauced dish can be frozen or simply made ahead and transported to a communal meal, which is increasingly popular for Thanksgiving. (Please consult the panorama at the top of my homepage. There are several posts on recipes for dishes to be made in advance). Usually, with holiday roasts, though, I like frozen or fresh vegetables simply garnished. Gravies and sauces when combined on one meal can make it rich and/or heavy.

I also included the Hot Chicken Salad as an example of a main dish casserole that freezes for a month or more. It’s a crowd favorite and wouldn’t be out-of-place at a Super Bowl party, but the basic directions for handling are the same as for the cauliflower. Combine cooked ingredients with any sauce, freeze, thaw, then do the final baking and browning to serve, or under bake about 15 min. transport and re-heat and brown on site.

The Fruit Cake properly wrapped is good for six months or more in the fridge. Be sure to see the ‘Tips’ on leftovers at the bottom of this post. The Yule Log is my own recipe. I devised it for a gingerbread loving, young relative because it was simpler than building a house as a Christmas treat and it’s become a holiday favorite. It’s proven time and again that a frosted cake can be frozen, thawed and served to guests, not once but twice. I do admit any leftovers, I store in the freezer and we slice off apiece as wanted, so I question if it would keep so well at room temperature. However, it has inspired me to do the same with other cakes, of all types, even a tiered, sponge Opera Cake. This could make birthday parties and other events a lot easier.

I will be adding more recipes as the season progresses, but if you want to try some now that can be made ahead and/or transported to a ‘covered dish’ type affair, scroll through the panorama on the home page. There are several there for sides, salads, desserts, even salad dressings with full directions. Hopefully, they, plus the information given here, together with that in the last 2 posts, will make your holiday cooking plans easier. Go to it!!

Cheddar Cheese Spreads: 

These recipes offer suggestions of how to change one to suit your taste 
Number I:

original recipe
(1) 8oz.bar of sharp cheese-any brand, even the supermarket’s own-yellow or white
1/3 cup of mayonnaise
1/3 cup coarsely chopped pistachio nuts
1 tsp. grated lemon rind
1 Tbs. white wine- or dry sherry
Blend all the ingredients but the nuts in a food processor until smooth. Add more wine if it seems too dry or a bit more mayonnaise to smooth. Add the nuts and pulse only to combine. Put into a container, seal and. chill.

Number II

— This can also be served at a dessert party with spicy cookies or crackers.
To the cheese and mayonnaise add;
¼ cup toasted walnut pieces
¼ cup dried cranberries
1 Tbs. Port
Proceed as above.

Number II
To the cheese and mayonnaise add:
2 Tbs. caraway seeds
2 Tbs. of bourbon or rye whiskey
Proceed as above.

I realize there’s a lot of concern over nuts. In fact, I’m so allergic to Brazil nuts that I can’t eat another nut from the same mix, but allergies to the major nut varieties almonds, pecans, walnuts are rare. Presented alone in a dish they should cause no problems. The recipe below has been in my family for 5 generations at least.

Salted Almonds:
1 lb. shelled, RAW almonds—these are the ones with the brown skin still on, uncooked or salted.
½ – 1 tsp. butter
Salt
Cover the almonds with water, bring to a boil and cook for about 30 sec. Turn off the heat. Ladle about half the nuts into a large strainer and run under cold water, until cool enough to handle. Squeeze each nut to pop the skin off, and put the nuts in a bowl. Discard the skins. Repeat until all the ‘blanched’ almonds are skinless. Preheat oven to 350 deg. melt butter on a cookie sheet and toss the nuts through it with a wooden spoon. Bake the nuts until they’re a golden brown, about 30 min., tossing occasionally and keeping a close watch as they begin to brown, because then they can burn very fast. Turn them out onto a paper towel- lined flat surface and sprinkle generously with salt, tossing gently with the spoon. Let cool and place in jars, but don’t seal for at least 12 hrs. Transfer them to cans or plastic bags to gift.

Double Baked Stuffed Potatoes may sound time consuming but not only can they be made in quantity, they keep for several days in the refrigerator, and freeze very well. I usually pick the best from a 5lb, or even a 10 lb. bag, make them according to directions, and, when cool, place them on a cookie sheet in the freezer. Once firm, they can be individually wrapped in plastic wrap and stored in the freezer in a plastic bag. To use they only need to be microwaved, on a paper towel, for about 2 min. at half heat, or until thawed, then baked in the oven at 350 degrees for 20 min, or until brown on top. Do not use the Microwave for the entire process or they will be soggy!
Scrub potatoes and lightly rub with butter, margarine or oil
Bake in a 350 deg. oven for 45-60 min, until skins are crisp and potatoes yield when squeezed.
Using a scissors, cut a large oval off the top of each potato
Scoop out pulp and mash, adding butter and cream until silky
Refill potato skins mounding filling, garnish tops with paprika and parsley
Follow directions above to freeze, double bake and serve.

Cauliflower au Gratin – Trim leaves and stem from a head of fresh cauliflower. Boil upside down about 5 min. drain and invert into a buttered ovenproof casserole dish with at least 2 inch sides. Make a white sauce from 3 Tbs. butter, 3 Tbs. flour and 1 ½ cups of milk. Add ¼ tsp. salt, 1tsp. garlic powder and ¼ cup grated Parmesan cheese. Pour the sauce over the cauliflower, and garnish with, in order, 2 Tbs. more grated Parmesan, a generous sprinkle of Paprika and 1 tsp. dried Parsley. Bake at 375 deg. for 45 min. or 300 deg. for 1hr; or until top browns nicely and sauce begins to bubble.
To make white sauce:
Cook butter over medium-high heat until it foams. Off heat, quickly stir in flour and make a roux or paste. Add milk at once and stirring to remove lumps, return to heat. Keep stirring until mixture simmers reduce heat and stir until thickened, about 3 min. Add cheese and seasonings, stir to incorporate. Then follow directions above.

To freeze: Don’t bake and reserve garnish. Cool, cover as instructed and freeze for up to 3 weeks. Remove wrap and thaw, garnish and bake as directed above. To take to a communal dinner, bake 15 min. less, cool cover and transport. Finish baking and browning on site.
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Hot Chicken Salad;

Serves 4-6
4 chicken thighs
1 cup diced celery
½ small onion diced
3 Tbs. slivered toasted almonds
1 Tbs. lemon juice
(½) 4oz.can mushrooms -drained
½ tsp. salt
2/3 cup Hellman’s mayonnaise*
¼ cup grated sharp cheese
1/3 cup toasted croutons
1 Tbs. melted butter
Paprika and dried parsley for garnish
Boil chicken, skin and bone and cut into bite sized pieces (save broth for another use).  Mix in a bowl with the next 7 ingredients. Spread evenly in a flat bottomed, oven-proof dish or casserole. Toss croutons with butter and scatter over the top, sprinkle with cheese.**  Bake in a 450 deg. oven for 30 min.
*Hellman’s is recommended for this because it cooks better than other mayonnaise.
** Can be frozen at this point. Cover top with plastic wrap and seal dish in a plastic bag. Good for 4 weeks.
*** To transport bake 15 min. less, cool, cover and carry. Finish baking and browning on site.

Fruit Breads:

This recipe is wonderful in that by using the options, you can make it into your own.
2 boxes of quick bread mix with fruits—DO NOT buy a swirl or sweet variety.*
¼ cup chopped pecans or walnuts
¼ cup raisons
¼ cup chopped candied fruits
¼ cup other chopped dried fruits not in either mix**
Ingredients listed on boxes.
Red wine
Rye or Bourbon for wrapping
Cooking spray
Whole pecan or walnut halves and candied cherries for decoration
Colored sugar crystals.
(2) 8 or 9 inch round cake pans or 2 regular loaf pans
Remove a bit of the mix from each, about ¼ cup total, and toss with the fruits to coat and separate them so they don’t clump in the cakes. Make up the batters separately replacing half the water required with wine, and then combine them. Mix in the chopped fruits and nuts. Spray pans and divide batter between them. Decorate the tops with the nut halves, cherries and sugar. Do not press in or they will sink into the batter as it rises. Alternatively, pull out the oven shelf after about 15min. and place the fruits and nuts. The sugar can be sprinkled before baking. Cook and cool according to package directions*** in a preheated oven and on a rack. Remove from pans and invert onto plates.
When cool, sprinkle liberally with the whiskey, and wrap in plastic wrap, Refrigerate on plates. Unwrap every week to ten days and re-sprinkle with the whiskey.
*I like Cranberry and Pumpkin for the mix, but Cranberry and Date Nut is good too. It depends on the holiday and your preference.
**The best choices of dried fruits for this type of bread are apricots, dates, figs and pineapple. Just don’t duplicate a fruit already in the mix.
***Even when using the same brand there may be a variation in cooking times This may require a bit of math. Usually there will be a common ground if you overlap the time brackets. Use a toothpick to test for doneness.
*****You may want to add more colored sugar before serving

Yule Log

—Serves 16-18
Using boxed Gingerbread mix, I replace half the water with applesauce, add ¼ cup oil and use 2 eggs. Beat only until well incorporated – about 2 min.
Grease the bottom only of a 19 x 11 inch jelly roll pan. Line it with parchment paper and grease the paper.
Preheat the oven to 350 deg., and bake on the middle rack for 16 to 18 min. until it springs back when poked lightly with a finger.
Remove from the oven and sprinkle liberally with powdered sugar. Cover with a tea towel, and using a board as a brace invert the cake. Peel off the parchment and roll the long side of the cake in the towel. Resting the seam on the bottom let the cake cool completely.
Meanwhile, beat 8 oz. cream cheese with 8 oz. Cool Whip until smooth adding 2 tsp. maple flavoring -or to taste, and 1/3 cup chopped, toasted walnuts or pecans.
Carefully unroll the cake and fill with the cheese mixture. Re-roll. Trim ends evenly.
Cut a piece about 3 inches long from one end on an angle and position it along the “trunk” to form a branch. Secure it with a bit of frosting.
Frost the cake and add any decorations. Freeze until ready to serve. Allow to thaw 30 to 45 min.

NOTE:

The Roulade cake recipe below explains how any flavor of cake mix can be baked into a log. The same filling can be used with a flavor change, other nuts and even chocolate chips.
Cake *
1 box plain cake mix
1 cup buttermilk
½ cup vegetable, seed or nut oil
4 eggs
Confectioners’ sugar for dusting
Parchment paper
Butter for preparing pan
Make the cake:

Butter the bottom only of a 16 ½ X 11 ½ X 1 inch jelly roll pan. Line it with the parchment, leaving a couple inches overlap on the ends, and butter the paper. Put the cake ingredients in a bowl and beat, scraping the sides, until batter is thick and combined about 3 min. Pour into the prepared pan, smoothing it out with a spatula. Bake on the center rack of a preheated 350 deg. oven for 15-17 min. until it springs back when pressed with a finger. Liberally dust a clean kitchen towel and starting with the long side, carefully roll the cake away from you in the towel. Place seam side down on a flat surface to cool for about 20 min. Follow directions above for assembly.
NOTE: 

If the cake seems split in places, and it will as it’s rolled, the frosting will cover them. Garnish with sprinkled cinnamon or nuts.

*This recipe is based on but modified from one in The Cake Doctor by Ann Byrne

Tips for serving leftover cake:
1) If you want to preserve cakes for another occasion, positioning them on the table is important. It guides people away from cutting into them willy-nilly. I often cut a slice or two from the trunk of the log to give direction or a thin slice from the round cakes. The layered cakes can simply be sliced while frozen and the slices arranged on a plate for a new presentation. The log can usually be presented in its original form, but it too can be sliced to share the plate with the other cakes.
2) The fruit bread, is stored in the refrigerator not the freezer. Cut the remainder of the fruit “cakes” into interesting shapes or fingers, and present them plated with small squares of a quick muffin fruit mix, like Jiffy, baked in a loaf pan, with sugar and cinnamon sprinkled on top. It creates an economical, efficient and attractive presentation.

Oct 12

Sep 27

APPLE RECIPES FOR EACH COURSE

Apples are as much a part of autumn as the falling leaves and just as visible, raw in produce displays, candied on sticks, baked in pastry and pressed into cider, they’re everywhere. The focus and recipe concentration is on desserts and sweets, but apples are so much more. Last year, I wrote two posts on the subject. The first on Oct. 26, contained suggested dishes for serving apples in other courses of a meal. The second on Nov. 2, is a nod to the seasonal trend and gives recipes for unusual apple desserts. This week’s post continues that thought by offering unique ways to prepare apples for serving throughout meals.

First let’s look at some ways to add apples to other foods as an accent.

  • Apple Coleslaw: Add 1 cup diced apples to each 2 cups cabbage and proceed as normal
  • Corn Muffins: Add ¼ cup diced apples to 1 box mix or batter for an 8 x 8 inch pan. Sprinkle sugar and cinnamon over the top before baking.
  • Apple Compote: This can be used in many ways; as a topping for ice cream, for a slice of cake, for pancakes with a pat of butter, for waffles with ice cream or whipped cream; as a filling for rolled tacos or puff pastry; mixed with bread cubes or crumbs as a filling for rolled pork, stuffed pork chops or poultry; mixed into cereal, optionally with milk or cream, served cold or hot as a breakfast dish or dessert. (Recipe at the end of this post.*)

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Now onto the RECIPES:

Apple-Pepper Relish:

Yield 1 pint
2 bell peppers-1 red and 1 green- cored and seeded
2 large onions-peeled and quartered
3 tart cooking apples- peeled, cored and halved
1 cup sugar
1 Tbs. lemon zest
1/3 cup lemon juice
1 tsp. salt
Process apples, peppers and onions to a rough chop. Add zest and juice, bring to a boil and add zest, sugar and salt. Simmer 20 min. or until mix is thick as honey. Cool, seal in glass jars and store chilled.

Pickled Apples:

Yield 1 quart
4 ½ lb. cooking apples-pared, cored and quartered
3 lb. sugar
¾ quart cider vinegar
¾ pint water
1 Tbs. EACH broken cinnamon sticks and whole cloves
Mix water, vinegar and sugar. Cover apples and let stand overnight. Drain, add spices to fluid and heat slowly to a boil. When clear add apples and boil until tender, then place apples in jars and boil juice down a bit. Pour hot syrup over apples, cool, seal jars and store chilled.

Apple Ketchup:

Yield 1 quart
6 tart apples, peeled, cored and quartered. Cover with water and simmer until soft; process to a
pulp. To each pint pulp add 1 grated onion, ½ cup sugar, 1 tsp. salt, 1 tsp. cinnamon, ½ tsp. mustard and ½ tsp. ground cloves. Bring to a boil, simmer 1 hr. Pour into glass jars, cool, seal and store in a cool place.

Scalloped Apples with Cheese:

Serves 6
4 apples-pared, cored and sliced
¾ cup fine breadcrumbs
2 cups shredded sharp cheese
2 Tbs. butter
milk
Salt to taste
½ tsp. melted butter
Line a greased baking dish with ¼ breadcrumbs, cover with about 1 apple sliced, ½ cup cheese and a sprinkle of salt. Repeat layering until ingredients are used. Pour over milk to cover and top with ½ cup breadcrumbs tossed with melted butter. Bake at 350 deg. until apples are soft, about 30 min.

Sautéed Onions and Apples:

Serves 4-6
2 Tbs. butter
2 Tbs. oil
4 cups onions- sliced
4 cups apples-quartered
2 Tbs. sugar
1 Tbs. salt
Melt butter in oil in a sauté pan, add apples and onions, cover and steam about 10 min. stirring occasionally, until onions are soft and apples tender. Add sugar and salt to taste. Serve hot, excellent with roasts and chops.

Apple-Pork Casserole:

Serves 6
6 medium cooking apples-peeled, cored and sliced
2 cups diced, cooked pork-dark meat chicken or turkey are acceptable
1/3 cup water
1/3 cup packed brown sugar
½ tsp. salt
1/3 cup fresh breadcrumbs
Cook apples in water, covered until soft. Place pork in the bottom of a casserole, add ½ the salt and ½ the apples. Repeat layer and top with breadcrumbs, bake in a 375 deg. oven for 30 min. until bubbling. Serve hot.

Liver and Apples:

Serves 6
1 lb. beef liver thinly sliced
2 large tart apples-peeled, cored and diced
1 medium onion-chopped
Salt and pepper
6 slices bacon – diced
½ cup water
Rinse liver and pat dry, place in a greased casserole. Cover with apples, onion and seasoning, top with bacon and pour water over. Bake, covered, at 350 deg. 1 hr. 10 min. Remove cover and bake 20 min. more to crisp bacon. Serve hot.

Apple-Cinnamon Buns

-This is a take on Roly-Poly, an old-fashioned dessert. The buns can be topped with sugar or frosting and served for breakfast or a snack.
1 loaf frozen bread dough
1 cup diced apple
½ cup raisins
½ cup sugar
¼ cup packed brown sugar
1 tsp. cinnamon
Melted butter
Follow directions to thaw the bread dough and for 1st rising. Roll dough to a ¼ inch thick rectangle, and sprinkle with the next 5 ingredients, leaving a 1 inch margin. Roll jellyroll style, cut in 1 ½ inch slices and place in a greased pan, sides barely touching, for 2nd rising. Brush tops with melted butter before baking and bake as directed on package.

*Apple Compote:

Yield 3 cups—A multi-use recipe. It’s useful in desserts as an ingredient, but can be served as alone as a fruit course, as an accompaniment to meat or as a dessert with whipped or ice cream. A few tablespoons can be stirred into hot or cold cereal.
6 large cooking apples –Golden (NOT Red) Delicious, Granny Smith, Rome etc.
1 cup water
¼ cup sugar
1 Tbs. lemon juice
¼ cup raisins—optional
¼ tsp. cinnamon—optional
¼ cup chopped toasted walnuts-for optional garnish
Peel, core and dice apples in ½ inch chunks. Bring sugar and water to a boil; add apples, raisins and juice. Cook until fruit is tender but not mushy. Taste if more sugar is needed, add cinnamon if desired. Serve warm or chilled, topped with nuts if desired.




 


 

Sep 20

FREEZING LATE SUMMER PRODUCE-PART II-RECIPES

 

Last week’s post was about freezing some items from late summer’s abundant produce to enjoy in the coming months. This is not the same as ‘stocking up’ for winter. Most of us have neither the time or space for such a big task. This is about preserving some mementos to remind us of warm, sunny days during cold snowy ones. I find them especially comforting and refreshing as accents in, or accompaniments to other dishes in meals during the heart of winter following the beginning of the New Year.

 

I promised recipes to show them off in this posting, but I think it might be useful to repeat the basics of the advice I gave last week for prepping the foods before I start relating the recipes. I would recommend anyone about to freeze foods to read the entire posting for Sept. 13, 2018 as well. Please remember, I’m focused on late summer produce here, but the direction can apply to any similar items. For example, freezing snap pea pods and Italian beans is the same procedure as that for green beans.

 

“Still, not all of the produce so plentiful in the early fall is suitable for freezing. The best way for the home cook to tell is to check the glass cases in the supermarkets. If an item isn’t there, it doesn’t commercially flash-freeze well and won’t survive the slower domestic process. This particularly applies to things with high water content and soft flesh, tomatoes, plums and eggplant for example. The frozen water content forms crystals which attach to the other frozen elements in their make-up, thaw faster and drain the item of its juice and flavor, leaving a deflated, pulpy mass. These items are better canned, or for tomatoes, optionally, dehydrated, allowing the juices to remain or dry in the flesh, retaining flavor

 

There are a few tips to simulate the commercial flash-freezing process which help to assure a good result. The difference between treatment of the 4 items discussed here is noted at each step. Of course, they should be cleaned and prepped first; the beans trimmed, any strings removed, the corn husked and silk brushed off, the peaches washed, stems removed, zucchini ends trimmed.

 

  • For corn and peaches bring a pot of water to a boil, for beans use a skillet.
    1) Immerse the beans only until they turn bright green (blanched) about10-15 sec.
    2) Dip the peaches about 10-30 sec. until the skins will peel easily
    3) Cook the corn on cob about 4 min. until just beginning to tenderize.

  • Immediately run cold water over the produce to stop the cooking

  • Spread a counter top with paper towels
    1) Lay the beans and corn cobs out, separated, to dry
    2) Using a sharp knife, peel the skin off the peaches. Do not allow to dry. Start freezing prep.

  • Cover cookie sheets with waxed paper
    1) Spread the beans out separately on the cookie sheet and freeze
    2) Brace the bottom of each corn cob in the center of a tube pan. Using a sharp knife, slice off the kernels, letting them fall into the pan. Spread them evenly over the lined sheet and freeze.
    3) Slice the peaches, about 4 per half, directly onto the lined sheet, not overlapping, and freeze.

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Freeze the produce according to your freezer’s rate, usually between 40-60 min. The Sept.13th post includes directions for packaging and cooking as well.

 

RECIPES

GREEN BEANS

 

Ham and Beans au Gratin: Serves 4
1 lb. beans
8 slices Deli ham – custom cut 1/16 to 3/8 of an inch thick
½ cup grated sharp cheese
2 cups milk
4 Tbs. butter
4 Tbs. flour
¼ tsp. garlic powder
Salt& pepper
Paprika and dried parsley for garnish
1 envelope chicken bouillon granules –optional
Parboil the beans until crisp tender, about 8 min. Shock under cold water and drain well. Divide the beans into 8 piles of about 10 beans each, and wrap each bundle in a slice of ham. Place bundles in a greased dish, seam side down. Make a simple cream sauce by heating the butter in a saucepan until it foams, Add the flour and stir to a smooth paste. Quickly add the milk, return to medium heat and stir constantly until sauce becomes smooth and thick, about 3 min. Add seasonings; pour the sauce over the bean-ham bundles and top with the cheese and garnish. Bake at 350 deg. until bubbly and cheese melts and browns slightly, about 15 min. Serve hot at once. Tip: plate with a spatula, taking care to serve the bundles intact.

 

Green Beans with Soy Mushrooms: Serves 4-6
1 lb. whole green beans-cooked to tender and hot
4 oz. mushrooms-caps, caps with stems or sliced
½ tsp. butter-melted
Soy sauce to taste
Toss mushrooms in butter and bake in a 300 deg. oven until they release their juice. Add soy sauce and bake about 3 min. more. Serve over hot beans.

Chow Tao: Serves 4
1 ½ lb. whole green beans
½ lb. thinly sliced pork
1 Tbs. oil
1 tsp. chopped fresh ginger
Salt and pepper
Soy sauce
Heat a wok or sauté pan on medium, brown pork with ginger in oil until golden, add beans and soy sauce cook, 10 min. longer or until beans are tender Season with salt and pepper, drizzle optionally, with more soy. Let flavors blend 1-2 min. before serving..

 

CORN

 

Corn Salad: Serves 4
2 cups corn kernels-thawed and parboiled-see directions above
½ a jarred fire-roasted red pepper- in thin strips about ½ inch long
2 scallions-white and light green portions only, sliced thin
1/3 of a green bell pepper –finely diced
1/3 cup light vinaigrette
4 medium tomatoes seeds hollowed out or 4 Roma tomatoes, halved lengthwise and seeds removed.
Mix the vegetables, toss with the dressing, fill the tomatoes and chill before serving.

 

Bean Salad with Corn: Serves 2
(1) 15 oz. can pinto or pink kidney beans-drained and rinsed
5-7 grape tomatoes-halved OR 1 large jarred roasted red bell pepper julienned
½ cup corn kernels
Cider vinaigrette
Romaine or other green lettuce
Line plates with lettuce leaves. Toss beans with tomatoes or pepper strips and place on lettuce. Top with corn and drizzle with vinaigrette.

 

Arugula and Liver Salad with Corn: Serves 4-From French Bistro Cooking by John Varnom
2 Tbs. butter
4½ Tbs. walnut oil
2/3 cup corn
8 chicken livers
1 small head frisee lettuce or green leaf lettuce
1 small head of arugulia
4 ½ Tbs. balsamic vinaigrette
Arrange lettuces on the plates. Saute the livers in the butter and oil, over high heat, for 3 min. per side. Add corn and remove pan from the heat. Place 2 livers on each plate and deglaze the pan with the vinaigrette. Spoon the dressing and corn over the plated livers and serve warm.

 

PEACHES

 

Peach Salsa; Yield 3 cups
2 cups peaches
½ cup sliced grape tomatoes-or chopped tomato
½ green bell pepper-chopped
1 scallion-thinly sliced-white and green parts only
Generous dash garlic powder
Dash cayenne pepper
1 Tbs. chopped fresh cilantro
1 tsp. lemon juice
Salt and pepper to taste
Mix all the ingredients in a bowl and allow flavors to meld for about 20 min. Store covered and chilled for 2 days. Serve with fish, poultry and rice.

 

Peach Syrup Topping –Filling: Yield 1 ½ cups-Excellent over waffles, pancakes or ice cream or toasted slices of pound or angel food cake
1cup peaches
1 Tbs. butter
1/3 cup apple juice
1tsp.lemon juice
1 tsp. corn starch
Pinch powdered ginger-optional
Sugar to taste-if needed-preferably brown
1 tsp. > 1 Tbs. Brandy, rum, Madera or Triple Sec-optional—extracts may be substituted
Mix the liquids and flavorings in a cup and dissolve the corn starch. Melt the butter in a skillet over medium heat and add the peaches, gently stirring and shaking until the color brightens 1-2 min. Add the liquid and continue stirring gently until the mixture thickens and clarifies-3 min. Store extra chilled and slightly reheat to use again.

 

Quick Dessert Cups: Serves 6
12 wonton wrappers
2 Tbs. butter
1 ½ cups sliced or diced peaches
½ cup whipped cream or flavored yogurt
2 Tbs. all fruit spread-optional, but keeps pastry from becoming soggy if cups are preparedahead.
6 cup muffin pan
Place a wrapper diagonally in each muffin cup. Brush with butter and lay another diagonally across the first, so the 4 corners stand up in points. Brush with butter and bake in a preheated 350 deg. oven for 10 min. until golden. Cool and remove from the pan; can be done ahead. Spread a teaspoon of the jam in the bottom of each wonton cup, and divide the filling among them. Top with a dab of yogurt or whipped cream.

 

Don’t forget the thawed peach slices can be used by themselves scattered over ice cream, meats, in salads, mixed with winter fruits in compotes and other ways, even over cereal to brighten a dreary winter morning.

 

MINT SAUCE and WATERMELON PICKLE

 

Mint Sauce:
Per 1 bunch mint as sold in a market
Strip the leaves, and put in a saucepan.  Cover with cider vinegar. If vinegar is very strong, dilute with water to taste. Simmer about 8 to 10 min. until leaves are limp. Add sweetener to taste.Sugar is usual, but substitutes can be used as well for special diets. Just be sure it’s dissolved. Allow to cool in the pan. Blend until the leaves resemble coarse grains. Bottle and store in a cool, dark place. Keeps indefinitely. Use with lamb, vegetables and in sauces.

 

Watermelon Pickle
1 Watermelon- Green rind peeled and meat removed. White rind cut in 1 inch cubes.
1 cup cider vinegar per pound
1 cup water per pound
1 ½ cup sugar per pound
3 inches stick cinnamon per pound
4 cloves per pound
1 Tbs. sliced ginger root per pound
Cover melon cubes with salted water and soak for 2 hrs. Drain and rinse well.  Boil in fresh water until half tender, about 10 min. Drain again and rinse in cool water. Weigh melon and measure the other ingredients into a pot accordingly and boil them for about ½ hr. until a syrup forms. Add drained melon rind and boil for another 10 min. or until rind is crisp-tender. Allow to cool and pack cubes with syrup, including spices, to cover, into glass jars with secure fitting lids. Store refrigerated.

 

Top of Form

 

ZUCCHINI

 

Zucchini Base; Yield 8 cups
5 lbs. zucchini –shredded*
1 onion -finely chopped
1 garlic clove- minced
2 Tbs. oil
Saute onion and garlic in oil until softened. Add zucchini and stir until soft. Cool drain most of the moisture by squeezing in a towel or pressing in a colander. Freeze in desired sized containers with firm lids.
* To shred, use a food processor or the large teeth of a hand grater, but avoid the seedy core.

 

USES: Add salt and pepper as desired to all the below
Chilled Zucchini Soup: 4 servings
1 chopped onion
1 minced garlic clove
2 Tbs. butter
2 tsp. curry powder
1 tsp. coriander
1/8 tsp. red pepper
3 ½ cups base
3 ½ cups chicken or vegetable broth
1cup plain yogurt
¼ cup chopped toasted walnuts
Saute the onion and garlic in the butter until soft. Add the base, seasonings and broth. Simmer 10 min. Add the yogurt and chill. Puree if desired and serve garnished with walnuts.

 

Hot Zucchini Soup: Serves 4
Follow the directions for the chilled soup omitting the coriander, reducing the curry powder to 1 tsp., changing the yogurt to light cream and optionally choosing beef broth. The addition of left-over meat is welcome as are cooked pasta, diced potatoes or rice.

 

Primavera Sauce: Serves 4
1lb. shaped pasta
Follow the directions for the soups, slicing the onion and substituting oil for the butter. Omit the seasonings and add 3 medium chopped tomatoes and 2 Tbs. chopped fresh basil with the base. Cook 2 min. and serve over cooked pasta garnished with ¼ cup grated Parmesan cheese and pass extra cheese.

 

Stuffed Eggplant: Serves 4
2 eggplants -split lengthwise, seeds removed and most of the meat scooped out and diced
Follow the directions for the sauce, mix it with the diced eggplant and use it to stuff the eggplant shells. Top with the cheese and bake on a sheet in a preheated 350 deg. oven until tender, about 30 min. Serve at once.

 

 

 

Sep 6

EASY WEEKNIGHT DINNERS

Labor Day is truly unique, from its conception to its annual effect on the American public. One week we’re still in ‘summer mode’, taking a more relaxed view of things, wearing casual clothes, and speaking of fall schedules as if they were something to deal with down the road. The next, after Labor Day Monday, within a matter of hours, we’re all business, blocking out our calendars, checking our watches and laying out tomorrow’s clothes.

In many states, school, with its rigid schedule, extra-curricular activities and parental obligations opens in this narrow window as well. Add the often sudden awareness that daylight hours are noticeably shorter, making us feel rushed and life seems to have become hectic overnight. One frequent casualty of this new state of affairs is dinner. Not just dinner hour, but the meal itself.

People get home at different times, or have to go out, perhaps again, and can’t wait. For the cook, there’s the added problem of not wanting to risk spatters and spills, with no time to change clothes. What’s needed are not just fast and easy recipes but ones which can be made with minimal mess, yet are more nutritious than take-out.

The following recipes offer solutions and are some of my favorites when I’m in a spot. All but two need nothing but a salad or bread. The poached salmon can be served cold or hot and the pork chops can be made ahead and kept cold or frozen. The Penne in Creamy Sauce has been a lifesaver for me many a night, the Pork Chops Basil are company ready anytime with suitable sides and both the Hot Pot and Tuscan Tuna Bean Salad can be made by kids. So relieve your ‘September Stress’ and give these a try.

RECIPES

Salad Veronique:

Serves 4

3 ½ cups cooked chicken
1 cup chopped celery
¾ cup halved seedless grapes
¾ cup mayonnaise
1/3 cup sour cream

½ tsp. curry powder
Salt and pepper to taste
½ cup chopped pecans or toasted walnuts – optional

Lettuce
Mix all the ingredients together and chill until ready to serve. Serve on lettuce lined plates.

Cranberry-Chicken Salad:

Serves 2
1 cup bite size pieces of meat
2 Tbs. craisins
2 Tbs. chopped walnuts
¼ cup crumbled Feta cheese
At least 4 cups of Bibb, Iceberg, Romaine or other salad lettuce in bite sized pieces
½ Tbs. olive oil
@3 Tbs. Raspberry vinaigrette
Toss the greens with the oil, then layer the meat, craisins and nuts over them. Pour the vinaigrette over and top with the cheese. Present layered as made.

.

Tuscan Tuna and Bean Salad:

Serves 4

6 oz. can solid white tuna in water- drained

16 oz. can cannellini or other white beans

2 plum tomatoes diced

2 tsp. dried basil

Ground black pepper

Salt to taste

1 Tbs. balsamic vinegar

2 Tbs. fresh lemon juice

1 tsp. powdered garlic

1 Tbs. oil

2 Tbs. Dijon or spicy mustard

Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients, then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on greens.

Poached Salmon:

Serves 4
(4) 5 oz. salmon fillets- frozen is O.K.
1 cup sour cream

¼ cup mayonnaise
1Tbs. dried dill weed
Bring about 2 inches of water to a boil in a skillet large enough to hold the fish fillets or do them in batches. Slide the fish into the water, lower heat and simmer about 8 min. per inch of thickness until just cooked, if still frozen add 4 min. Remove fillets with a spatula and run under cold water. If there is skin, peel it off with a knife, and place fillets on a plate to refrigerate, and firm until serving. Mix the other ingredients and chill as well, if doing ahead. To serve plate the fish and spoon sauce over, garnishing with a bit more dill or paprika. Can be served hot.

Open Faced Monte Cristo:

Serves 4
2 slices of a hearty bread-sourdough, French or Italian are favorites, but I like Jewish rye.
1/3 lb. sliced turkey
1/3 lb. sliced Swiss cheese
1/3 lb. sliced ham-or smoked turkey
1 envelope beef bouillon granules
2/3 cup water
1/3 cup Marsala
1 Tbs. cornstarch
Lightly toast the bread. Divide the meat into 4 stacks each and the cheese into 8 piles. Layer the bread slices with cheese, ham, cheese and turkey in that order. The melted cheese keeps the layers in place when cutting the sandwiches. Combine the water, wine bouillon and cornstarch, stir until the cornstarch dissolves, then heat the mixture and simmer until it thickens, about 3 min. Place the topped bread slices in a preheated oven until the cheese melts, then place 2 slices on each plate and drizzle with the sauce. Serve hot.

Quick and Easy Pizzas:

Serves 4
4 individual vegetable pizzas- favorite brand
1 cup mixed frozen broccoli flowerets and pepper and onion.
1 cup turkey or chicken pieces = 1/3 lb. from the Deli
¾ cup diced raw tomatoes or canned
(1/2) a 4 oz. can stems and pieces mushrooms—optional
1 Tbs. oil
Salt and pepper to taste
4 oz. shredded Cheddar cheese
Microwave the frozen vegetables in the oil for 2 min. Divide them over the pizzas. Do the same with the tomatoes, mushrooms, if using, meat and finally the cheese. Bake as per package directions Serve at once.

Vegetable Pizza:

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1 per person
(2) 8in. flour tortillas
1 cup leftover, or microwaved to crisp-tender fresh vegetables –See Frittata recipe below
1/3 cup leftover chicken or turkey OR 2 oz. double thick Deli sliced diced
¼ cup Salsa Verde, pesto or Riciato sauce + 2 Tbs. sour cream optional
2 Tbs. chopped tomatoes or diced canned-optional
½ cup Cheddar cheese
Preheat oven to 400 deg. With a pastry brush or sponge, liberally coat one tortilla with water. Cover with the second one and press to adhere. Cover the tortilla top with the sauce, leaving a 1 inch rim all around. Arrange vegetables over and top with meat. Sprinkle cheese over all. Bake 12 to 15 min. until cheese bubbles and edges are browning. Serve at once.

Penne With Ham and Peas in Creamy Sauce:

4 Servings
(1) 1 lb. box of penne –I like  the whole grain
2 cups frozen or fresh peas – not canned
4-5 oz. sliced ham cut in 1 inch squares  OR 2 cups leftover ham  in ½ inch pieces ***
2 Tbs. oil
¼ tsp. garlic powder—optional
1 cup milk, cream or mixture of the two **
¼ cup pasta water
Shredded or grated Parmesan cheese.
Cook the pasta according to box directions until just al dente= about 8-9 min. Drain over a bowl saving the pasta water. Return the pot to the stove. Add the oil and ham and stir over medium heat until ham pieces separate.  Add peas and if using, garlic powder. Stir to dissolve powder and coat all ingredients with the oil. (3 min. total) Return the drained pasta to the pot. Add the pasta water and milk and/or cream. Raise burner temperature to high, bring contents to a full boil. Occasionally lifting the pot to prevent sticking, maintain at a boil, stirring constantly with a wooden spoon until a creamy sauce forms.( 4 min.) Remove from heat at once. Divide among plates and generously garnish with Parmesan. Serve piping hot.
*** Only heavy cream, half-and-half, and skim milk can sustain boiling without “breaking” or curdling.
***Smoked turkey, turkey bacon, or turkey ham are all good dietary alternatives.

Pasta a la ( insert your name)

Serves 2 –For more servings double recipe
2 servings or about (1/2 ) an 8 oz. box of penne or another firm, shaped pasta.
1 ½ cups leftover, or microwaved until crisp tender vegetables, I often use cut Brussels sprouts in this.
1 cup cooked bite-sized pieces of meat-optional
2 Tbs. chopped green and/or black olives and/or capers.
6 chopped fresh basil leaves or 1 tsp. dried
1 Tbs. fresh oregano leaves or ½ tsp. dried
8 halved or sliced grape tomatoes or equivalent fresh sliced or canned diced
2 Tbs. salad oil
1 Tbs. Balsamic vinegar
2 Tbs. pasta water
Dash garlic powder
Salt and pepper to taste if needed
Cook pasta and drain well, saving some of the water. Mix the oil and vinegar in a cup. Toss all the ingredients except the salt and pepper with the vinegar and oil adding the pasta water to give body. Taste before adding salt and pepper.  Allow to sit a few minutes to meld flavors. Serve at room temperature.
Experiment with the vegetables, the herbs, the pasta shapes—Make it YOUR dish!!

Classic Frittata:

Serves 4
2 to 3 cups leftover or fresh vegetables microwaved to crisp tender
8 eggs
4 Tbs. milk or water
1 tsp. optional seasonings-curry powder, basil, oregano, rosemary, sage—-
Salt a& pepper to taste
! Tbs. butter
1 Tbs. oil
I usually add ½ medium onion diced, ½ stalk celery sliced thin, equal amount diced green pepper, 1/3 cup frozen broccoli flowerets and cook them in about 1tsp oil in the microwave until tender about 2 min. if I don’t have leftovers or want variety in those I have. Whisk the eggs, liquid and seasonings in a bowl. Melt the butter and oil in a 10 inch skillet, with heat proof handle, over medium heat. Swirl to coat sides, add the vegetables and stir to separate in the pan. Add the eggs, and stir briefly to distribute the vegetables. Preheat broiler and set rack on the 3rd. level. Cook eggs until almost set in the center about 3 min. If desired sprinkle about ½ to ¾ cup Cheddar cheese over the frittata and broil until golden and puffed about 3-4 min. Serve hot, cut in wedges with heated tomato sauce on the side as an option.

Frank, Bean and Potato Casserole:

Serves 4

A child can actually put most of this dish together.
8 hot dogs cut in 6ths to make 48 pieces
(1) 15.5 oz. can pinto or kidney beans – drained juice reserved
(1) 14.5 oz. diced tomatoes – drained juice reserved
2 cups frozen cut green beans
1 Tbs. oil
1 onion thinly sliced
1 envelope bouillon powder-beef, chicken or vegetable
4 potatoes – or (2) 15 oz. cans sliced potatoes, drained
Salt and pepper to taste
Cook onion in oil until soft. Mix the bouillon with reserved tomato juice and bean juice combined to make 1 cup. Add to pot along with all the other ingredients except the potatoes. Ring to a boil, add more reserved juice if necessary t get a stew-like consistency. Pour into a 1 qt. casserole. Microwave the potatoes about 2 min, until just crisp. Thinly slice and arrange to completely cover the top of the casserole. Bake at 400 deg. for 40 – 45 min. until potatoes are golden. Serve hot.

Pork Chops Basil:

Serves 4

This is an old family favorite, and it also works well for pork loin roasts. It can be refrigerated for three days or even frozen for two weeks, after the baking, so it can be made ahead and quickly ready when wanted. Veal chops or turkey cutlets may be substituted for the pork.

Children can prep the meat and get the ingredients ready for use.
(8) ½ inch thick center pork chops well-trimmed of fat

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

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 one hour. Remove from oven, turn on broiler, and lift foil. Dilute orange juice with the sherry 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. Serve hot.

Aug 30

WATERMELON RECIPES FOR EVERY COURSE

Watermelon is synonymous with summer. It’s considered a traditional Labor Day food but it’s really much more than a seasonal icon. It’s a welcome addition to the salad dinners I discussed last week because its distinctive, fresh taste and crisp, delicate texture ‘play nice’ with other ingredients. For this reason, and because it’s now readily available all year, watermelon is being paired with lots of different ingredients in a variety of new ways.

Actually, watermelon is full of surprises nowadays. Long thought to be related to another melon indigenous to South-West Africa, it was believed to have evolved there and migrated north into Asia then Europe. It was also classified a vegetable close to cucumbers and pumpkins, because it’s a vine. However, DNA testing with 3,000 yr. old seeds from Egyptian tombs proved that watermelon originated in North Africa and moved north through the Near East probably branching off to Asia and Southern Europe about the same time.

Moreover, watermelon is now re-classified not only as a fruit, but as a berry because the seeds are located throughout the meat, rather than being clustered around a central core and the skin, though thick, is fragile if mishandled. The final surprise is that while containing no fat and only about 80 calories per 2 cups, it’s full of vitamins A, B & C, as well as lycopene, a phytochemical being studied now as a preventative for cancer and heart disease. Watermelon is truly a food for the 21st century.

Watermelons are harvested in the U.S. from April to November and imported ones are in stores from October through June. 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.

Small families and single individuals usually choose the little Sugar Babies, but in view of the melon’s ability to keep fresh, given a wider variety of uses, the larger ones become an option for those buyers as well. I have always loved Watermelon Pickle and found, early on that I can make better than I can buy. So every year, about this time, I renew my annual supply. This results in at least two large bowls of melon meat, which gets watery in a day or so off the rind. There was no problem with the whole family still home and snacking, but in an empty nest one gets ‘watermeloned’ out before one is out of watermelon. At first I made a lot of granita to freeze, but then I saw a recipe combining the melon with tomatoes in a salad. When a friend dropped in unexpectedly, I decided to experiment and made a dinner salad she still raves about. Unstructured salads and other pairings of watermelon with various foods can make ‘excess’ vanish.

The recipe for my first salad is below along with others for you to try. Hopefully, watermelon will find a place on your menus all year. Its taste on a cold day is like a ray of warm sunshine, unexpected and most welcome. However, there are some restrictions in using watermelon in winter meals because the meat is very delicate. It renders all liquid and collapses into a pulpy mess when heated and wilts when combined with the heavier winter vegetables. So, though it may not figure into cold weather entrees there are still side salads, first courses, desserts, smoothies and ‘beverages’, especially the ‘beverages’ which know no season. As I said, now that watermelon is available all year, there’s a place for it in your menus all year.

RECIPES- Remove the seeds or use a seedless melon before making any recipe. Watermelon perks up with a pinch of salt and a dash of citrus, preferably lime over lemon. If looking for an extra flavor boost, add crumbled feta cheese. It has a special affinity for watermelon. Nuts are a great garnish, especially pistachios and peanuts. I like the dry roasted ones.

Watermelon Pickle:

Traditional recipe
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.

Watermelon Caprese Canapes:

Per piece
Thread on longer toothpicks a cube of melon, a large, fresh basil leaf and a small ball of fresh Mozzarella. The cheese can first be lightly marinated in a vinaigrette or flavored oil if desired.

Spicy Watermelon Salsa:

Yield about 1 qt.- From allrecipes.com
3 cups chopped watermelon
½ cup chopped green bell pepper
2 Tbs. lime juice
2 Tbs. chopped fresh cilantro
1 Tbs. chopped scallions
1 Tbs. chopped jalapeno
½ tsp. garlic salt
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve cold.

Watermelon Gazpachio:

Serves 4- From Food Tips and Cooling Tricks by David Joachim
6 cups watermelon cubes
1 peeled, seeded, cubed cucumber
½ chopped yellow bell pepper
3 chopped scallions
1 ½ chopped garlic cloves
2 Tbs. lemon juice
2 tsp. olive oil
½ tsp. hot sauce
1 cup chilled cranberry juice
3 Tbs. chopped fresh mint
Process ½ the melon with the next 7 ingredients until evenly chopped. Add reserved melon, juice and mint and process just until chopped. Serve chilled.

Watermelon-Shrimp Salad with Avocado:

Serves 4-6 – From Real Simple
1 pound frozen, fully cooked medium shrimp
1 medium red onion, thinly sliced
4 cups watermelon, roughly chopped
2 jalapeños, seeded and finely chopped
2 avocados, roughly chopped


Vinaigrette


Juice of 1 lime
1 teaspoon honey
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh cilantro leaves, roughly chopped + leaves for garnish
Torn lettuce leaves for bedding, optional
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Steak and Watermelon Salad:

Serves 4—by Judy Kim for Delish (NOT the salad shown)

1. Tbs. brown sugar

1. tsp. garlic powder
1 tsp. chili powder
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.

My Watermelon-Tomato Salad with Fish:

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
Separate the meat into chunks, avoid cutting if possible. Place all the salad ingredients in a large bowl gently toss and plate. Drizzle with some dressing and pass the rest.

Watermelon-Orange Salad with Prosciutto:

Serves 4-From Food Tips and Cooling Tricks by David Joachim
3 cups roughly chopped watermelon
3 oranges in segments
4 slices red onion
2 Tbs. chopped mint
3 oz. sliced prosciutto
2 bunches arugula-torn
Dressing
½ cup oil
1 tsp. lemon or lime zest
½ tsp. EACH Dijon mustard and salt
½ garlic clove mashed
¼ cup lemon or lime juice.
Mix all dressing ingredients. Arrange salad ingredients in a platter or plates and drizzle with the dressing.

Watermelon Granita:

Serves 4- From 1-2-3 Ingredient Menu-Cookbook by Rozanne Gold
4 cups diced watermelon
¾ cup sugar
½ cup chocolate chips
Puree the melon and sugar until sugar is dissolved and mix is smooth. Place the mix in a shallow metal pan and freeze until slushy. Break it up with a fork and return it to the freezer. Repeat the process as it begins to harden until fully frozen, about every 20 min., usually about 6 times. Serve by scraping spoonfulls from the surface. Garnish with chocolate chips as ‘seeds’.

Watermelon Slush:

Serves 4
2 cups diced watermelon
1 cup white grape juice
1 Tbs. EACH lime juice and honey
Freeze melon. Blend half with the other ingredients until smooth, then add the 2nd cup of watermelon and, optionally 2 Tbs. of rum or other liqueur and blend just to a slush. Serve at once.

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.

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.

 

Aug 16

EASY PEACH RECIPES FOR SUMMER

If apricots are the understated stone fruits of summer, peaches are stars of the season. Like apricots, their origin can be traced back about 3000 years to China. Nectarines were also developed about that time as a smooth-skinned peach, and a few centuries later were given a name and identity of their own. However, they can still be substituted for peaches in most recipes. Interestingly, peach sales soared 50% in the mid 20thcentury when the machine was invented to shave the fuzz off them but nectarine sales stayed the same.

Although peaches are popular, with many recipes, I wanted to present a different take on them this year. So these recipes are geared to fit three requirements. First, they had to be easy to prepare in the heat of August needing little or no cooking. Only two of the eight do and a third is run under a broiler for about 3 min. Second, they had to fit the current preference for casual, even rustic presentations. Again, only two of these recipes could be considered to have a formal appearance as written here. Third, as I said, they had to be ‘off the beaten track.’ I didn’t want a repetition of the usual shortcakes, pies and mousse. Even the three familiar recipes below are new twists on the old standards.

The majority of the following dishes are made with the raw fruit. Before getting into the recipes, 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 especially with meat, but I also love them roasted for just about anything but eating out of hand, even pie fillings. 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. I would be tempted to try them in all the recipes below save the brandy, dumplings and crisp. Peeling them is optional, depending on the purpose.

RECIPES

Brandy
Peaches –Alberta suggested
Sugar
Peel the peaches and place them in quart jars. Cover with sugar and allow to stand until sugar is dissolved and peaches render juice. Continue adding sugar and allowing it to dissolve until juice covers peaches. Seal jars with tight lids, wrap them in heavy paper to insulate them and keep out light. Store in a cool, dark place and after 3 months, strain off the juice to serve as a liqueur and slice the peaches as a topping or accompaniment.

Peach Frozen Yogurt:

Serves 6
1 lb. peaches-peeled, stoned coarsely chopped
½ pt. strawberries- hulled and sliced
½ cup sugar
1 qt. plain or vanilla yogurt
Combine first 3 ingredients and let stand at room temperature until sugar is dissolved and mixture is juicy. Stir in yogurt and freeze until firm. To serve, remove from freezer and let stand about 15 min. until easy to spoon.

Peach Chutney:

Yield 1 quart-From The Bon Appetite Cookbook 2006
4 scallions-chopped
¼ cup dried currants or raisins
1 Tbs. sherry vinegar
2 tsp. grated fresh ginger
1 ¾ lb. peeled, peaches in 1/3 inch cubes
Sliced toasted almonds-optional
Combine and chill for up to 6 hrs. Can be served as an accompaniment, salsa or flavoring in rice or a salad.

Peaches Cardinal:

Serves 4- From the Food of France by Bay Books
4 large very ripe peach halves, peeled
10 oz. raspberries—well chilled
1 ½ Tbs. confectioners’ sugar + for dusting
Put 2 peach halves on each dessert plate. Puree chilled raspberries and strain through a sieve to remove seeds. Stir in sugar to dissolve, and pour over the peaches. Garnish with sugar dusting.

Quick Peach Melba:

Serves 4– From Food Tips and Cooking Tips by David Joachim
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1 Tbs. sugar
½ tsp. vanilla
2 tsp. brandy
½ pt. raspberries
1tsp. honey
2 Tbs. raspberry liqueur (framboise)
Marinate the peach halves in the sugar, vanilla and brandy for 5min.then place on dessert plates with a 1 scoop ice cream and the marinating juice. Mash or blend berries with honey and liqueur and spoon around the peaches and ice cream. Serve at once.

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.

Peach Crisp:

Serves 6
9 ripe peaches, peeled and sliced
½ cup softened butter
1 cup flour
1 cup sugar
½ tsp. cinnamon
Place peaches inn 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

Peach Dumplings:

Serves 6-From Creative Cooking Desserts published by Landoll’s
1 ¾ cup flour
1 tsp. salt
½ cup butter
1 egg yolk
3 Tbs. water
2 Tbs. lemon juice
2 Tbs. sugar
½ tsp. cinnamon
6 peach halves
¾ cup sugar dissolved in 2/3 cup water
In 1 bowl, mix flour and salt, cut in butter. Separately mix yolk, water and lemon juice then add to flour mix and toss with a fork to form dough. Roll out dough to a 12 x18 rectangle and cut it into (6) 6inch squares. Roll peach halves in sugar and cinnamon and place each, cut side down, in the center of a dough square. Fold corners up over the peach and moisten edges to seal them together. Place dumplings well separated, in a greased 9 inch square pan. Bring sugar and water mix to a boil and pour over. Bake at 425 deg. for 40 min. until golden. Serve hot or at room temperature.

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