Posts from the ‘Recipes’ Category

Feb 3

How To Easily ‘Cook Out’ A Storm-And Beyond

I wrote last week’s post during a blizzard, and, as the snow deepened so did my anticipation of the lasagna dinner in the oven. I found myself reflecting on other ‘storm bound’ meals I’ve eaten. There’s still a good chunk of winter left and I think I’ll be prepared to make a few of the ones I remember based on regular recipes. Aside from being good in emergencies, the method of making them became a favorite for nights when we wanted to simply relax.

I grew up in a resort town on a barrier island on the Atlantic Coast. Hurricane season was a fact of life and power outages a fact of the season. We had a cupboard with gallon jugs for water, candles, matches, lighters, flashlights, batteries and cans of Sterno with a ‘Sterno stove’. Canned goods were staples of these supplies for many, but my Mother avoided excess sodium even before it became a health issue, preferring frozen foods.

So come late summer, our freezer was stocked with vegetables, fruit, concentrated juice and most importantly, bags of cooked meat, in small chunks or ground, and precooked rice. Things that could be combined into a substantial meal when cooked on a ‘Sterno Stove’ which is essentially a metal frame that holds a can of Sterno in place under a grill that supports a pot. It’s the same principle as a fondue pot and by the time I was a teen, my Mother had indeed bought a restaurant issue fondue pot which had a large capacity and used Sterno rather than alcohol.

Of course food prepared in pots, rather than woks or skillets, over a single concentrated flame can’t be ”cooked” in the literal sense of the word, but rather melted and/or re-heated. Liquid is required to insulate against items burning to the bottom of the pan and to diffuse heat to warm the other ingredients. Consequently, the repertoire of recipes is limited to more fluid ones, but there’s still lots of room to improvise.

For example, to a can of whole or diced tomatoes with juice, add thawed frozen vegetables like onions and peppers, sliced zucchini, corn and a package of thawed frozen, cooked ground or chopped meat. Heat through and add a package of pre-cooked rice and an envelope of bouillon granules plus seasonings and water, if necessary. Heat through again and it’s a full meal with little effort. The only requirement is that the ingredients be roughly the same size and at room temperature when added.

Making pasta or mashed potato bedding isn’t possible with this method of preparation, nor is using thickening agents like flour and cornstarch. Additional body can be supplied by adding diced canned potatoes, white or sweet, if rice isn’t appropriate. A drained can of grits can be a pleasant surprise too. However, the easiest way of serving moist dishes, especially in difficult situations, is with a loaf of hearty artesian bread.

Actually, I’d forgotten how easy it is to get a meal on the table using this method of preparation, with or without stormy weather. In fact, it’s perfect for a Friday night after a long week or even to take outdoors in warm weather- so little clean-up! No need to search for new recipes either, probably several you now like will convert. The Beef Daube below is an example.

BEEF DOUBE SAUCE; Original recipe—serves 4
Daube is the French word for stew. This recipe evolved one cold evening while discussing what to have for dinner, and someone said the a beef stew would really hit the spot, but it was late, we were hungry, and stew, even shortcut ones take more time than we were willing to wait, so we experimented, and this was the result.
1 lbs. lean hamburger
1 large onion in medium dice
2 ribs celery in medium dice
12 baby carrots in thin slices
½ cup diced green bell pepper
8 oz. sliced mushrooms – or (2) 4oz. cans stems and pieces
2 tsp. dried thyme
2 tsp. dried oregano
2 tsp. dried marjoram
2 cloves garlic sliced
2 envelopes beef bouillon powder
(½)14 oz. can diced tomatoes – (see Recipe # 1 this week)– 3 Tbs. juice reserved
1 ½ cups Red wine
1 Tbs. cornstarch
1 Tbs. oil
2 Tbs. Red wine vinegar
¼ tsp. crushed red pepper flakes – or to taste
Salt and pepper to taste
Heat oil in stockpot over medium heat. Brown beef slightly, add onions, celery and carrots as pink begins to fade, cook until beef is brown @ 3 min. Add pepper, garlic and mushrooms, cook 1 min. Add tomatoes, spices, and bouillon, stir to incorporate, add wine. Cover and cook 30 min. Dissolve the cornstarch in the 2 Tbs. reserved tomato juice, and stir into the sauce. Continuing stirring until sauce thickens. Add the vinegar, salt and pepper to taste. Serve over pasta.

BEEF DAUBE in a FONDUE Pot: Serves 4-6
1 lb. lean hamburger precooked—if frozen -thawed
1 cup frozen onions and peppers – thawed
1 cup thinly sliced baby carrots- or equal amount frozen, but in very thin slices
1 Tbs. dried celery or 2 tsp. celery seeds
(2) 4 oz. cans sliced mushrooms + ½ cup juice
2 tsp. EACH dried oregano, thyme and marjoram
1 tsp. garlic powder
½ a 14 oz. can diced tomatoes
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2 Tbs. red wine vinegar
1 Tbs. oil
2 envelopes beef bouillon granules
½ cup water + more if necessary
Put all fluids and tomatoes in pot over fire. Once warm add meat, vegetables and seasonings including bouillon. Cook until carrots are tender about 5-8 min. Add more water only to maintain a nice consistency or if the contents begin to stick to the bottom of the pot. Ladle into bowls and serve with crusty bread.
MEAT FONDUE: 4 servings will require about 2 lbs. total—mixing meats is fine.
This is a great dish for that relaxed evening, or to enjoy outdoors. All it needs is a tossed salad and sturdy rolls or a loaf of crusty bread. Children may want to eat the meat on bread with one of the dipping sauces as a spread.
2lbs.chicken tenders-or strips of breast
2 lbs. raw peeled shrimp
2lbs London broil
2 lbs. sturdy fish steak not fillets-Tuna, Marlin, Salmon
1quart of liquid, wine, broth, or juice appropriate to choice(s) of meats.
Chutneys or sauces of choice 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.
Dip the cooked meat in a sauce before eating. The bread can be dipped in the broth after the meat is finished.

A TRUE SWISS FONDUE: Serves 4

The first time I fully appreciated the simplicity and charm of fondue was, appropriately, in Switzerland at the home of friends. After a glass of wine before the fire, the hostess asked me to help her carry in dinner. Intrigued, I followed her into the kitchen. She led me into “The Cold Room” off the kitchen and cut a large wedge from a huge wheel of Swiss cheese. We carried the cheese and trays of vegetables and bread back to the living room where she prepared the cheese fondue, which we ate by dipping chunks of bread and vegetables. It’s a hearty meal for a cold night, or, with veggies, a light supper in warm weather, either way, a wonderful dinner with minimal clean-up
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.

CHOCOLATE DESSERT FONDUE
You can have this dessert ready for any unexpected event or add a sweet touch to a stormy night.
(1) 12 oz. bag of chocolate chips-milk, semi-sweet or a mixture
1/3 cup cream-heavy is best, light will do
2Tbs.braandy –optional
Fruit, cookies, pretzels assorted items for dipping
Skewers

Put the cream and brandy if using in the fondue pot first and, stirring constantly add the chips in two or three batches so they melt gradually into a smooth sauce. Have the “dippers” ready with skewers or fondue forks. Good fruits for dipping are strawberries, cherries, bananas, orange segments and fresh pineapple. The important thing in choosing dippers is the consistency and size. Some fruits are too juicy for the sauce to stick, cake crumbles and makes a mess, and nuts and berries too small to dip well. Otherwise, if it tastes good with chocolate and will hold up to being dipped, give it a go!

Jan 27

Make Different Kinds Of Lasagnas

People living in areas where snow is a fact of winter usually stock the makings for a meal or two in case they can’t get to market. The barrage of bad weather across the U.S. the past few months would indicate that this practice should be a national one rather than regional, because comfort food is welcome during any type storm. My first go-to in this category is soup, and there are lots of articles containing recipes for satisfying ones in the site’s Table of Contents. However, sometimes something more substantial is called for, especially after outdoor activity.

Lasagna dishes are the perfect solution. They’re filling, nutritious and popular; can be made ahead and frozen or cooked and eaten cold if necessary. Unfortunately, ‘lasagna’ noodles like ‘spaghetti’ have become identified with one specific preparation, variations of which can be found on every box of the pasta. BORING!

It’s time for lasagna, like that other pasta, to come out of the closet and show that it can be prepared in many ways with a range of sauces and fillings. I’m listing 5 recipes below that are different takes on “Lasagna.” All feature Bechamel sauce and none use ground beef for filling. I think you’ll like them, but first, some tips to make cooking them to your individual taste easier. .

Basic White Sauce or Bechamel.is made by melting 6 Tbs. butter in a saucepan, when sizzling, remove from heat and stir in 6 Tbs. flour to make a smooth paste or “roux”. Quickly stir in 3 cups milk, and return to medium heat, stirring constantly to avoid lumps. Cook until thickened and smooth, about 3min., not allowing it to boil. If too thick it can be diluted with cream. Classically, a dash of nutmeg, and ½ tsp. of salt are added.

Bechamel is the easiest sauce to make and also the easiest to alter. In its pure form it can be made with skim milk, which cuts calories. So does using juice, wine and broth for part or all of the liquid. To lower the fat content, the quickest solution is to use one of the “lite” margarines. Substituting a regular margarine isn’t an improvement, and any oil ups the caloric count. The ultimate solution is to make a “Slurry” rather than a “Roux” as a base. Dissolve 6 Tbs. flout in 3 cups milk and heat over medium heat, stirring constantly, until it thickens without boiling, again about 3 min. Then, optionally, add up to 1 Tbs. butter to give a silken finish.

If you’re worried about the time needed to make any of these recipes, simply do them in stages. Lasagna is very accommodating. The sauce and the fillings can be made ahead and the dish assembled when the pasta is cooked. It’s possible to make lasagna using uncooked noodles, and though it’s a time saver, I prefer using cooked noodles. They freeze, so I can double the recipe when cooking, and I like them a bit longer than the pan and flexible so the ends can be tucked around the body of the dish making it easier to cut for serving. If frozen, do not thaw before cooking. Bake in a 350 deg. oven for 1 hour and 15 min. until top is golden and bubbly.

When using uncooked noodles, bake covered, at 375 deg. for 1 hour. Uncover and bake 15 min. more. Let rest 10 min. before serving. Whichever method you choose to make lasagna you don’t need to buy special pasta. The same noodles can be used for the cooked and the uncooked versions, just be sure the noodles fit the pan. The usual pan size is 9” x13” but (2) 8” x8”pans accommodate most lasagna recipes if making half for freezing or later use.

Crab Lasagna: Serves 4-This can also be made with imitation crab or chopped/salad shrimp
3 cups of Bechamel sauce as directed above.
1 lb. ricotta cheese- drained by lightly twisting in a cloth
4 egg yolks
1/8 tsp. lemon pepper OR 1 Tbs. lemon zest
1 lb. cleaned crab meat or options
Juice of ½ a lemon
Pinch cayenne
2 scallions sliced or ½ a small onion diced
¾ cup grated Parmesan cheese
6 oz. lasagna noodles- preferably spinach lasagna
Prepare the sauce, add all but 2 Tbs. Parmesan cheese and let cool. Mix the drained ricotta with the lemon pepper or zest, the yolks, 3 Tbs. of sauce, pinch of nutmeg and salt and pepper to taste. Toss the crab with the next 3 ingredients. Lightly oil the bottom of the baking dish, line with noodles, a thin layer of sauce, a layer of crab and a layer of cheese mix. Repeat ending with a layer of needles, topped with sauce and sprinkled with the reserved 2 Tbs. Parmesan. Cover with foil and bake in a preheated 350 deg. oven for 45 min. Uncover and bake at 375 deg. 15 min. Allow to rest 10 min. before serving.

Chicken (or Turkey) and Artichoke Lasagna; Serves 8
3 cups Bechamel sauce
1 large onion chopped
2 cloves garlic minced
4 Tbs. butter
2 Tbs. oil + 1 Tbs. for the pan
Juice of 1 lemon
1 cup white wine
2 cups chicken stock
1 bay leaf
3 lbs. ground turkey or 2 ½ lbs. chopped cooked dark meat chicken or turkey

(1) 6 oz. jar marinated artichoke hearts undrained
(1) 14oz. can artichoke hearts drained and quartered
1 lb. ricotta drained by lightly twisting in a cloth
4 egg yolks
1 Tbs. lemon juice or pinch lemon pepper
Salt and pepper to taste
Pinch nutmeg
8 oz. lasagna noodles
5 oz. crumbled Feta cheese
Make Bechamel, add the feta cheeses and set aside. Saute onion and garlic and ground raw meat, if using, in a pot with onion and garlic in butter and oil until onion is soft and meat no longer pink. Add stock, wine and bay leaf and cook liquid down to 1 1/2cups. Add artichokes with liquid and cooked meat, if using.
Meanwhile mix ricotta, eggs, 3 Tbs. sauce, pinch nutmeg, lemon zest or pepper and salt. Cook the lasagna noodles. Oil the baking dish and begin layering noodles, cheese mixture, meat mixture and sauce. Finish with a layer of noodles and ¾ cup of sauce. Cover with foil and bake in a preheated 350 deg. oven for 45 min. Uncover and bake at 375 deg. 15-20 min. Allow to rest 10 min. before serving.

Ham and Cheese Lasagna: Serves 4 This is an excellent way to use any leftover ham. The alternative is smoked turkey
8 oz. chopped ham
9 lasagna noodles
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(1) 4 oz. can mushroom stems and pieces drained
2 tsp. minced jarred garlic
8 oz. creamed cottage cheese
8 oz. shredded Cheddar cheese or sharp cheese
4 1/2 Tbs. butter
4 1/2 Tbs. flour
2 1/2 cups milk
¼ cup grated Parmesan cheese
¼ cup shredded Mozzarella cheese

Using the butter, flour and milk, make the Bechamel add the garlic and set aside. In one bowl mix the spinach and cottage cheese together, in another the ham and mushrooms. Set aside. Cook the noodles as per directions, and keep moist. Lightly grease a casserole dish about 9”x13” Smear a bit of the sauce in the bottom. Lay 3 noodles across the pan, cover with ½ the spinach mixture, then ½ the ham mixture, then ½ the cheddar cheese, then 1/3 of the sauce. Repeat once again ending with a layer of noodles. Top with the rest of the sauce, the mozzarella and Parmesan. Bake in a preheated 350 degree oven for 20 min. Uncover and bake for 10 min more or until bubbling.

Vegetable Lasagna: Serves 8
1 lb. lasagna
2 Tbs. butter
1 cup milk
¼ cup pesto
3 lb. ricotta cheese
½ cup minced onion
2tsp. dried basil
1 tsp. garlic powder
4 cups mixed fresh vegetables, broccoli florets, shredded carrots, sliced zucchini, bell peppers, mushrooms OR (1) box frozen chopped spinach drained and 1 ½ cups shredded carrots
1 lb. shredded mozzarella cheese
¾ cup grated Parmesan cheese
Make Bechamel sauce using butter, flour and milk. Stir in pesto. Cook noodles. Mix together ricotta, cream cheese, garlic, basil, onion and vegetables. Spread 1 cup of the mixture over the bottom of a 9 x 13 inch baking dish. Layer noodles add ¼ of remaining vegetable mix, and ½ sauce sprinkle with mozzarella and Parmesan. Continue layers ending with cheese. Bake in a preheated oven for 50 min. Let stand 10 min. before serving.

Two Sauce Lasagna: Serves 6
9 cooked lasagna noodles
2 Tbs. butter –divided
8 oz. sliced fresh mushrooms
2 Tbs. oil
1 small onion diced
1 clove garlic minced
14 oz. can diced tomatoes
1 tsp. Salt- divided
2 tsp. each dried basil and oregano
1 lb. sausage- mild or ½ hot
2 ½ Tbs. flour
1 ½ cups milk
¼ lb. Monterey Jack cheese grated
1/8 tsp. nutmeg
¼ cup dry vermouth
15oz. ricotta cheese
1 egg
2 Tbs. dried parsley
¼ cup grated Parmesan cheese

Melt 1 Tbs. butter in a saucepan and sauté mushrooms until slightly golden. Add ½ tsp. salt . Remove and reserve mushrooms. Add oil and onions to skillet cook until meat browns .Add basil, oregano, 1/2 tsp. salt, garlic and tomatoes with juice. Cook until slightly thickened. Set aside off heat.
In a medium sauce pan, dissolve flour in milk until there are no lumps. Add 1 Tbs. butter and a pinch of salt. Cook over medium heat until mix boils and thickens. Remove from heat, stir in Jack cheese, vermouth and nutmeg. Stir until cheese melts and sauce is smooth.
In a bowl, mix ricotta, egg, pinch of salt and 1 Tbs. parsley.
Place 3 noodles in the bottom of a 9x 13 inch baking pan. Top with1/2 the ricotta mix,1/2 the meat, 1/3 of the mushrooms and dot with 1/3 of sauce. Repeat layers twice more, ending with a layer of noodles, the last 1/3 of the sauce and mushrooms. Sprinkle Parmesan and the rest of parsley over the top.
Bake covered in a preheated 375 deg. oven about 60 min. until hot throughout. Uncover and broil until bubbly and golden on top.
*I use a 1 lb. roll of breakfast sausage –turkey or regular. If you prefer loose Italian sausage can be substituted and half the amount can be replaced by ground beef or ground turkey.

Jan 6

Poaching

Last week I explained that my way to cope with the after effects of eating all those holiday goodies is to focus on plain food and straight-forward cooking for the first week(s) of January. I avoid carb laden marinades, thickened sauces and gravies and fat based cooking preparations. Practicing what I preach the other night, I was poaching salmon and suddenly realized that this technique had been sidelined for decades, generally considered as antiquated and time-consuming , yielding bland, boring results. It’s such a clean cooking method that ignoring it seemed an oversight in our current health-conscious culinary world.

Poking through newer cookbooks and magazines, I found it’s actually been evolving, undercover so to speak, literally, by taking to the oven. Recipes give directions without naming the process or often call it “oven poaching,” just “poaching” and even “oven braising” which is incorrect. Just to be clear before going on “Braising” is browning a food in some form of fat, before adding liquid and finishing the cooking, slowly, either on the stove or in the oven. Poaching doesn’t involve the fat used to brown.

Technically, poaching is immersing food in hot liquid, maintained at a temperature just below simmer until cooked. This is important because the air bubbles created by boiling or simmering tear delicate foods or result in uneven surface cooking. Usually the liquid is water, which is why the cooked items have been considered bland. Newer recipes call for the food to be only partially submerged in a non-fat fluid, without browning first, and cooked by moderate heat, either on stovetop or in the oven, sometimes covered, maintaining the liquid level and, usually, basting. This keeps the item moist and justifies the slow cooking by allowing it time to become infused with the flavor of the poaching liquid and/or the other items being cooked with it.

This definition puts a lot of dishes in the “poached” category, not previously thought of as such, Corned beef and cabbage for example. It also opens the door to a realm of flavoring possibilities dependent on the ingredients composing the cooking liquid. I’m listing several here all of which will add flavor to the food being cooked with the added advantages of being able to be strained, chilled and reused or having a portion reduced to a sauce.

The time required is roughly equivalent to roasting or baking the item per pound at 350 deg. in the oven or stewing on stovetop. To reduce it cut the food to be poached into smaller pieces if possible. Because poached foods keep so well in their broth, I find doing them ahead and reheating in their fluid is a time saver. These recipes need little attention, so I can cook them while busy elsewhere and have the food ready in a hurry to serve later.

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.

RECIPES

Poached Salmon with Cucumber-Dill Relish: Serves 4
4 salmon steaks
1 Tbs. dried dill weed
1 medium cucumber, seeded in fine dice
2-4 Tbs. total non-fat sour cream or plain yogurt and lite mayonnaise mixed to taste
Mix cucumber and dill with desired mixture of cream, yogurt and mayo ahead if planning to serve hot, for flavors to meld or chill. Poach salmon in water to cover about 8 min. per inch of thickness. Drain and remove skin and bone, keeping shape intact. Chill if not serving at once. Serve portions with a dollop of relish and pass the rest.

Swordfish, Marlin or Tuna Poached in White Wine Italian: Serves 4
4 fish steaks
1 cup white wine-or enough to come ½ way up steaks
1 Tbs. chopped parsley
5 scallions, white part only, sliced on the bias
1 large tomato, peeled, seeded and diced or ¾ cup canned drained
1 Tbs. capers
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Poach fish in wine until done, about 5min. per inch of width. Remove fish keep warm. Reduce liquid by half and add the other ingredients, cooking until scallion is soft; season with salt and pepper. Return fish to pan to warm if needed. 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.
Cut ham into 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

Pork Chops Basil: Serves 4
This also works well for roasts, consult charts for times per pound. 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 on a rushed night. Veal chops or turkey cutlets may be substituted for the pork.
(8) ½ inch thick center pork chops well trimmed
½ cup flour (optional)
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, if using, 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.

Sauerkraut and Pork: Serves 4
4 pork chops with bone -about 2 lbs. total
(2) 28 oz. cans of kraut
4 large potatoes or 4 servings instant mashed
Water

Open the kraut and place 1 can in the bottom of a Dutch oven or large pot. Lay the chops on top and cover with the other can of kraut. Pour in water just to cover, bring almost to a simmer, reduce heat to medium low and cover with a lid. Cook about 3 hours until meat fall off bone. Serve at once. Meanwhile, peel and cook potatoes (can be done on top of kraut) and mash, or make up instant using skim milk, but no butter. Plate some of the kraut, or at least juice over potatoes.

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 powder on each of the pieces for a good dusting. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Maintain water level but do not baste. Serve with pan juices on the side. Optionally, strain and chill pan juice to make aspic to serve on the side.
Suggested side: Wash and cut 2 medium-large potatoes in half. Leave enough room to place the halves, cut side down in the pan to cook along with the chicken. They won’t need further seasoning.

Dec 30

Greet 2016 With De-Lite

Here we are in the New Year, with its promise of renewed vigor and fresh starts. One good way to welcome it would seem to be to give our bodies a breath of air. We’ve been in “feast mode” for two months because holiday preparations now begin at Halloween rather than Thanksgiving. During those added weeks are found the best prices on traditional foods, particularly baking ingredients, the latest recipes, trends and products. Resultantly, we get focused on food earlier and our appetites are geared up for events to come. And come they do, especially in the U.S. in the form of two major feast days, surrounded by lots of celebratory parties all ending with New Year’s, a two day party-centered holiday.

It’s no wonder by January 2^nd we feel stuffed, bogged down and not ready to face the challenges ahead. We need something that will make us more comfortable in our clothes, lighter on our feet and refresh our energy. For me the answer is at least a week of eating what I call, pure food with straightforward preparation. This doesn’t mean boiled unflavored food. Herbs and spices have no caloric value and many are digestive aids, while broiling, roasting in pan juices and poaching produce delicious results.

I avoid heavy syrups, marinades and any cooking process that requires extra fat. I don’t deep fry often but I also suspend sautéing, with its pan sauces. In fact I omit all sauces and gravies with thickening agents and starches. I cut out heavy, starchy carbohydrates, breads, pasta, white rice and beans too. The exceptions are the occasional small roasted or boiled potato and brown and/or wild rice.

I concentrate on foods with lots of protein and fiber. I don’t usually include beef, because it is rich, filling and the more well done it is the more it becomes carbohydrate rather than protein. Dairy products are a divided group, eggs are in as is skim milk, but cheeses with high fat content are out, as are dishes containing them, which is why I don’t include casseroles or many baked dishes in my plans. I depend on non-stick cookware and if a lubricant is needed, use an occasional sliver of butter or a little nut or seed oil. Of course sugar and desserts are no-nos as well, but fruit is always welcome and may be served with a dry low-fat cheese such as Parmesan or Swiss.

I’m including a few examples of recipes, easily divided or multiplied, that I like, which work for me and my family. As I’ve often said I’m not in a medical profession, but the beauty of this plan is that it can be followed according to individual tastes and allows for respecting allergies and special diets. It simply involves cutting out the extra ingredients and cooking methods which may have added flourishes, but also calories, cholesterol and often increased acidic levels causing indigestion—plus it requires less preparation work! If you just read the recipes below, I’m sure you’ll get lots of ideas on how to work with foods you like and form your own plan in no time.

RECIPES

Teriyaki Basted Garlic Dusted Chicken Serves 4
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 powder on each of the pieces for a good dusting. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Maintain water level but do not baste. Serve with pan juices on the side. Optionally, strain and chill pan juice to make aspic to serve on the side.
Suggested sides: Wash and cut 2 medium-large potatoes in half. Leave enough room to place the halves, cut side down in the pan to cook along with the chicken. They won’t need further seasoning.
2) Steamed broccoli crowns with a sprinkling of lemon pepper.

Herb Crusted Tilapia: Serves 2

The choice of herbs used is optional here, parsley and sage are also, good, but avoid the ones with a more assertive flavor, or use them sparingly so the flavor of the fish comes through.
2 Tilapia fillets
2 Tbs. butter – melted-or 1 Tbs. butter and 1 Tbs. of a nut oil. Canola is tasteless and works well.
1 Tbs. dried marjoram
1 Tbs. dried oregano
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Mix the herbs with salt and pepper to taste. An empty shaker or bottle is a help here. Place the fish in an oven-proof dish and pour the butter (oil) over them. Shake the herbs over to coat well and gently press them in to be sure they adhere. Bake the fish at 325 deg. for 5-8 min. per inch of width until it flakes easily. Serve hot with lemon wedges.
Suggested sides: 1) 10 oz. box of frozen chopped spinach, thawed and drained of excess water. Mix with a slightly beaten egg, and 1 envelope of bouillon granules, chicken or beef. Top with a sprinkle of nutmeg. Microwave 2 min. or until firm in center or cook with carrots about 20 min.
2) ½ lb. baby carrots, lightly sprayed with cooking spray and dusted with rosemary. Bake at 400 deg. about ½ hr. until done.

Pork Chops Basil: Serves 4

This is an old family favorite, and it also works well for roasts, consult charts for times per pound. 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 on a rushed night. Veal chops or turkey cutlets may be substituted for the pork
(8) ½ inch thick center pork chops well trimmed
½ cup flour –optional
2 Tbs. garlic powder
3 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. If using, dredge the chops in the flour, by shaking in a plastic bag, one at a time, to lightly coat. 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.
Suggested sides: 2 boxes 10 oz. each, cooked squash. Drain well, mix with 1 Tbs. butter, salt, pepper and honey to taste. Heat in microwave according to package directions.
2) 1 ½ cups green beans. French, cut or Italian, steamed and sprinkled with lemon-pepper seasoning.

Salmon with Tomatoes and Greens : Serves 2
2 thick center slices of salmon (slices work better than 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 Tbs. oil –optional
¼ tsp. garlic powder
Skin the salmon and bake on a non-stick surface at 350 deg. for 5 min, per inch of width or until flakes. When fish is done, put greens in a flat-bottom dish, top with oil if using, tomatoes with juice and garlic. Microwave for 1-2 min. until greens are slightly wilted and tomatoes are warm. Plate greens topped with tomatoes and place a piece of fish diagonally across each plate. Serve at once.
Suggested side: 2 portions of brown rice, made according to directions. Finish with 1 tsp. lemon juice and 1 Tbs. parsley or cilantro flakes stirred in.

A HAPPY, HEALTHY NEW YEAR TO EVERYONE !!

Dec 16

Fantastic Yet Practical Holiday Desserts

During this season of major holidays we tend to get nostalgic about our traditions. Ask people how they plan to celebrate and the answer will usually have the word “always” in it. Much as we want to cling to the familiar, times, tastes, people and needs change as families evolve and traditions are altered to accommodate the changes.

For example, I still host our Christmas dinner though in a different state. I slow roast the turkey as my mother did, with my grandmother’s stuffing, and serve candied yams but the vegetables are roasted, not steamed, the coleslaw with homemade boiled dressing has been replaced by mixed greens in light vinaigrette and we have fresh cranberry salsa not jellied or whole berry sauce. For the younger children, this is the traditional meal, the one they will remember.

The biggest change is in our schedule for Christmas Day. We’re no longer so close that we can ignore travel time, so we start later. One person usually has professional obligations that evening and night, and it’s more important that he be with us for the dinner than opening the gifts, so we’ve reversed the order of the day. We used to open gifts then eat, now we eat first. As a result the entire dessert portion of the menu is new and developing it has been an eye opener.

As I’ve often mentioned my mother had a knack for freezing blueberries in season. Christmas dessert was parfaits of raspberry sherbet, those berries and whipped cream with platters of homemade cookies. It was a perfect light end to a heavy meal. Back then, presents opened, the kids were happy to stay seated for dessert. Not so now. Gifts trump dessert and icy parfaits are better consumed at a table, plus they require time to construct just before serving which is inconvenient with the new schedule.

A self-serve dessert table seemed the practical answer and to make it work, I’ve developed a selection of choices which include the most traditional Christmas flavors, any of which would make a good dessert in itself. All can be simply made from mixes, keep well and can be recycled for other holiday events—and beyond. As I said it’s been a real eye-opener especially for the convenience afforded in serving it.

Usually setting up a dessert table brings its own set of problems. It entails more work, more expense, and implies having even more leftovers to deal with. However, the four recipes below provide solutions, at least for me. I make them well in advance, take them out of the freezer a couple of hours before dinner, and return the leftovers to the freezer right after to deal with later. I also chose them because they are easy to make; a bonus for busy people or those not familiar with baking.

First a couple of notes:
1) Many baking directions, call for greasing the bottom only not the sides of the pan. The reason for this is that if the batter can adhere to the sides of the pan it won’t rise so high in the center making it easier to roll or to balance layers when filling and frosting them.
2) With the log, I tried many recipes for other cake mixes and they all were too thick to roll well, cracking badly and needing too much filling and/or icing to make them easily. After several experiments including chocolate, spice, and red Velvet cakes, I now stick to gingerbread.
3) The wine used as an ingredient in the fruitcake is undetectable, making the cake child-friendly, but it acts as a preservative so that the cake can be made a few weeks or months in advance. Other alcoholic flavorings are achieved by repeatedly sprinkling with liquor and re-wrapping. It will keep in the refrigerator for several months. Without the applied liquor, it makes wonderful holiday brunch bread.
4) Opera Cake is intended to be a classic sponge cake with ground almonds in the flour. I make a sponge cake batter for mine, but omit the ground almonds because of allergies. However, when offered as part of a buffet, yellow cake mix will substitute and save effort. For the sponge cake batter recipe I use Julia Child’s.
5) To freeze the cakes, I place them on a paper doily on the serving plate if possible, if not on a waxed paper covered plate. I cover them with supermarket plastic shopping bags, placing toothpicks at strategic locations to prevent the bags from marring the surface of the cake. Re-freezing is the same process. Leftover presentation tips are with the recipes.
6) Regarding icing for party presentation, I have discovered that microwaving a can of commercial frosting 30-45 sec. liquefies it so it can be spooned over the cake as a glaze and it cools to a shiny finish. .

YULE LOG—Serves 16-18
Using a boxed Gingerbread cake 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 degrees, 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 edge on the bottom let the cake cool completely.
Meanwhile, beat 8oz. cream cheese with 8oz. Cool Whip until smooth adding:
1 tsp. maple flavored extract
1/3 cup chopped toasted walnuts

Have ready 1 can Cream Cheese flavored frosting

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.
Supervise cutting of this cake. Try to cut slices to retain the proportions if you intend serving it again.
Freeze on serving plate and refreeze the same way.

MODIFIED OPERA CAKE Serves 10-12
(3) 9 inch round cake pans—available as a 3-pack in a dollar store
Parchment paper or waxed paper
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8 oz. container whipped topping
8 oz. cream cheese
1 tsp. almond extract
1 can dark chocolate frosting
Toasted slivered almonds—optional for garnish
Cut parchment rounds to fit cake pans. Grease pan bottoms and paper rounds. Mix batter according to package directions and place 1/3 in each pan. Bake at package stated temperature for 1/2 the time recommended, usually about 15-18 min. or until top springs back when lightly pressed. Cool then invert onto plates and peel off paper. If necessary, slice tops to level them.
Beat cheese, topping and extract together until smooth. Plate one cake layer and cover with a thin layer of frosting, spread ½ the cheese mixture on top and repeat with a second layer. Top with the 3^rd layer even side up making sure it’s level. Remove excess filling from sides with a knife if needed.
Microwave remaining frosting 20-30 sec. until easily pourable but not too runny and using a spoon as a guide if necessary, pour evenly over the top of the cake to create a smooth glazed effect. It’s O.K. if some runs decoratively down the sides. Decorate with toasted slivers of almonds or a sprig of holly in the center.
Re-freeze as at first for later use. Serve leftovers in slices in a circular pattern on a plate.

CRAZY CAKE- Serves 6-8
This is the easiest cake ever, requiring no beating. It keeps well at room temperature for days, and at only 140 calories a piece, is great for dieters. For this use, I double the recipe, make it in a sheet pan, cut it in thirds (crosswise) and layer it with raspberry preserves and cool whip mixed with cream cheese. See Opera Cake directions above.

1 ½ cups flour
1 cup sugar
3 Tbs. unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
3 Tbs. oil
1 Tbs. vinegar—preferably white
1 tsp. vanilla
1 cup cold water
Sift all dry ingredients together, before putting into an UNGREASED 2”deep x 9”square cake pan. Make 3 holes in the mixture and pour the oil in one, vinegar in a second and vanilla in the third. Pour the water over all and stir with a fork until blended. Bake at 350 degrees for 35-40 min. This recipe can be doubled and baked in a 9”x13” pan to make a sheet cake. Cool, invert onto a board.
Beat until smooth 8 oz. cream cheese with 8 oz. whipped topping .
1 can Vanilla frosting.
8 oz. Raspberry preserves
Cut cake in thirds crosswise to make 3 layers and slice off rounded tops to even if necessary. Place one layer on a doily covered serving plate. Spread with ½ the cheese mixture and spread with ½ the preserves. Repeat and top with 3^rd layer. Cover with frosting. Garnish with colored sugar or a sprig of holly.
Freeze and refreeze as directed. To serve leftovers, save some frosting and cover sliced ends. If not possible, present slices fanned on a plate.

CHRISTMAS BREAD: Serves 8-10 depending on shape of pan
This is based on two boxed Quick Bread mixes. I like Cranberry and Pumpkin, but have used Date and Nut as well. In fact, I might add them if I were to make more than 2 loaves. I do add dried fruits and nuts to the mix but don’t really measure them. I combine the dry mixes of the same brand, in a bowl and add the total required ingredients. I substitute red wine for half the water required then add the other ingredients and any add-ins. I decorate and bake as directed in two loaf pans-one per box of mix used.* When the loaves are cool, I sprinkle the tops with about 2 Tbs. of whiskey, cover them in plastic wrap and put them in the refrigerator. I bake them in October and over the next months I repeat the whiskey “shower” every couple of weeks. However, these also make excellent breakfast bread. The loaves I intend for that I don’t sprinkle with whiskey but depend on the wine used in the mixing to preserve them. People who normally hate fruitcake like this, especially with a cup of coffee or tea because it has a lighter texture.

NOTE: This batter rises, so any heavy decorations, nut halves, candied cherries should be placed about halfway through the baking or to they will be absorbed into the loaf.

*For Christmas Dinner presentation I bake half the batter in a tree mold or a regular 9” round cake pan. Please remember the fruit bread is stored in the refrigerator not the freezer. Cut the remainder of the fruit “cake” 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.

Hope this helps solve some problems to make entertaining easier for you.

HAPPY HOLIDAYS EVERYONE!!!!

Dec 9

Discover A New Type Of Cookbook For Busy People

This is truly the perfect cookbook for busy people who like good food and makes a great gift. The restaurant quality recipes have been modified for easy, even advance prep and quick cooking. It can provide an answer for that nagging question asked, by yourself, or another at the end of a long day; “What’s for dinner?” and teaches by example how to avoid that stressful dilemma permanently. The introduction contains information on fats, carbohydrates, choosing and using poultry, meats and seafood as well as making gravies and sauces and their various types from dips to desserts.

However, the real difference with this cookbook is in the formatting. It’s based on a professional chef’s approach to menu planning. Healthy, balanced entrée dishes, with suitable side recipe suggestions, are arranged in twelve weekly groups, three months, each accompanied by cooking tips covering everything from specific directions to general information such as freezing raw and cooked foods, a dessert recipe, and most importantly a detailed shopping list complete with pantry check. This shopping list is key to relieving the stress of meal planning.

Whether one simply pulls it up and heads to the store, or crosses off ingredients of a recipe they don’t want and substitutes those of one they do, a list will function. It is important to keep the food categories intact though, when altering ingredients, because maintaining the order is needed to make the menu planning process easy. Used as learning tools the lists in the book illustrate how to effortless it can be to provision a week’s meals. It’s very relaxing to know that in one trip you have the whole week covered—completely—no quick trips to pick up something!

The weekly entrees themselves are varied; a poultry, a pork, a beef, a seafood, an ethnic dish, a casserole and a fun meal. They are presented in the same sequence only to simplify editing. They can be switched or replaced as desired. Again, the important fact is that any ingredients required for the week are transported to the list and entered in the proper category or deleted if rejecting a recipe.

For the truly busy person, several recipes can be prepared ahead for the night there will be no time to cook, or made in excess for anticipated guests and frozen. Those recipes are noted and freezing, plus re-heating instructions are included. Also included are suitable suggestions for restricted diets where indicated, mainly for the pork, ham and shellfish recipes. A recipe, Pork Chops Basil, with both notations is included below as an example.

Does the book work? Well a friend had a printed copy on her desk recently, when an associate known for his disdain of cooking was intrigued by a recipe. He was amazed when he was able to successfully make it and bought the book. He hasn’t turned into Chef Clifford, but he is now interested in trying dishes at home and has even entertained. The recipe that started him off, Chicken in Lemon Wine Sauce is also listed below, as is a sample of a week’s menu with its shopping list. Any special notations or references were covered in that week’s tips section.

CHICKEN IN LEMON-WINE SAUCE

A classic dish, with recipes found in various forms, but always a good choice.

Saute-Skillet
4 boneless, skinless chicken breasts
¼ cup flour
2 Tbs. cooking oil – -canola
2 Tbs. butter
1 small onion diced
2 cloves garlic sliced
1 lemon – zested and juiced
1/3 cup white wine – – recommend dry vermouth
¾ cup water
1/2 envelope chicken bouillon granules
½ cup chopped fresh parsley – – or 2 Tbs. dried
2 tsp. garlic powder

Pound chicken between two pieces of plastic wrap, to an even thickness, and dredge in flour. Place 1 Tbs. oil in a skillet over medium heat and begin to cook chicken, add 2 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a plate. Add 1Tbs. oil to pan and sauté onion until soft @ 2 min., add sliced garlic and sauté 1 min, more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, 1 Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens.

Meanwhile, make what the Italians call “Gremalata” by mixing the parsley, garlic powder and lemon zest in a small bowl.
Plate the chicken pieces individually with sauce. Top each with a small portion of gremalata, and pass the rest.

Suggested sides: 1 lb. fresh sugar snap peas or (1) 10 oz. box frozen. Blanch in boiling water @ 2 min. Drain and toss with 1Tbs. olive oil and 1/8 tsp. lemon pepper.

4 sweet potatoes, washed, dried and lightly rubbed with butter. Pierce Xs with a fork in the tops, and microwave, on a paper towel, as oven directs @ 6-9 min. Split tops and fill with butter or sour cream. For an added taste boost, add a drizzle of maple syrup.

PORK CHOPS BASIL

This is an old family favorite, and it also works well for roasts but consult charts for temperature and cooking times per pound. It can be refrigerated for three days, or even frozen for three weeks, after the baking, so it can be made ahead and quickly ready on a rushed night. Veal chops, boneless chicken thighs or turkey cutlets may be substituted for the pork.

Bake: Oven Proof Pan
(8) ½ inch thick center pork chops well trimmed*
½ cup flour
1 Tbs. garlic powder
2 Tbs. dried basil
½ a small can frozen orange juice concentrate
Water to dilute juice @ ½ cup
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.

*If using the chicken, divide the thighs into 2 pieces and pound them between plastic wrap to an even thinness. Baking time for poultry will be reduced by as much as 1/3 depending on thickness of meat.
** Can be frozen at this point, be sure chops are room temperature. Return to room temperature, add liquid and proceed as above.

Suggested sides: 2 boxes. 10 oz. each, cooked squash. Drain well, mix with 1 Tbs. butter, salt, pepper and sugar to taste. Heat in microwave according to package directions.

(2) 10oz boxes, chopped spinach. Drain, put in a greased pie plate or shallow casserole. Mix with 2 raw eggs and 2 packets chicken or beef flavored bouillon granules. Top with a sprinkle of nutmeg, and bake along with meat .for 30 min. at 250 degrees, or 20 min at 350 degrees.

A Weeks Menu

Mustard Chicken
Cauliflower au Gratin
Italian Green Beans

Pork Madrilène
Baked Sweet Potatoes
Sugar Snap Peas

Grilled Steak with Skewered Vegetables
Caesar Salad

Broiled Scallops
Broccoli Crowns Ranch
Tomatoes Basil

Ham with Asparagus
Chicken Flavored Rice
Pickled Tiny Whole Beets

Stuffed Zucchini
Linguini al alio
Green Salad
Artisan Bread

Salad Nicoise
Special Dressing
Warm Rolls

Key Lime Pie

SHOPPING LIST
An “x” marks the items now in the house

PANTRY CHECK
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Dijon or Spicy Brown mustard- x
Garlic powder –x
Mustard powder
Envelopes of chicken bouillon granules – x
Salt & pepper – x
Dried parsley – x
Dried oregano – x
Dried basil – x
Dried tarragon – x
Grated Parmesan
Paprika – x
Lemon pepper – x
Kosher salt – x
Black peppercorns
Oil – cooking and olive – x
Butter – x
Flour – x
Cornstarch – x
Salt & pepper – x
Sugar – x
White vinegar – x
Red wine vinegar – x
White wine – x
Madera
Bread Crumbs or Panko – optional – x
(4) 6 inch bamboo skewers

MARKET

MEAT

4 chicken parts-breast or thigh- with bones and skin
(8) ½ inch slices of pork loin or center chops
1 lbs. ground Beef
1 ½ pts. or 1 ½ lbs. SEA Scallops = 20 to 24
2 lbs. beef for grilling ½ to ¾ inch thick – see Charts
8 slices Cooked Ham at least 1/8^th inch thick – from Deli

PRODUCE

2 large all-purpose potatoes – x
2 large onions – x
2 medium zucchini AND 4 large zucchini
2 medium yellow squash
8 cherry tomatoes
1 green bell pepper
2 lemons
24 asparagus spears fresh OR frozen
1 Head BOSTON lettuce see Recipe # 7
¾ lb. red skin or new potatoes
¾ lb. whole green beans
1 large Bermuda or red onion
3 or 4 large tomatoes – depends on size = x
1 small shallot – an onion will do – x
Key Limes-at least 15 – or @ 3 regular ones

DAIRY

1 qt. milk
8 oz. shredded Sharp cheese
¼ cup light cream – optional – x
1 cup grated Parmesan-at least see recipes # 1& # 6
4 eggs – x
8 oz. sour cream
(1) can Whipped Cream

GROCERY

(1) 10 oz. can Madrilène
(3) 8 oz. cans tomato sauce
(2) 7 oz. cans White Albacore Tuna in water
(1) 2 oz. can anchovy fillets – x
(1) 5 oz. can colossal pitted ripe olives
1 envelope Unflavored Knox Gelatin – check pantry – x
1 can Sweetened Condensed Milk – x
(1) 9 inch Unbaked Pie Shell purchased or homemade – x

SIDES

1 head cauliflower
Grated Parmesan – check pantry
4 sweet potatoes or 1 box frozen Candied Sweet Potatoes
(2) 15 oz. cans Tiny Whole Potatoes – x
Ground Cinnamon – check Pantry – x
(2) 15 oz. cans Tiny While Beets
Cider Vinegar – check Pantry – x
1 box frozen Italian green beans
½ lb. thin Linguini – see recipe # 6
1 lb. green leaf lettuce
1 box sweet pea pods
1 small red onion
1 lb. Romaine lettuce
1 Loaf Crusty Bread
2 broccoli crowns – x
Crescent or other Dinner Rolls – x
2 large tomatoes – x
1 box chicken flavored Rice Mix or See Recipe # 5
Caesar and Honey or Ranch Dressing – x

Dec 2

Spotlighting Hosting Gifts For The Holidays

We’re entering the busiest season of the year commercially and socially. One major festive holiday in a month requires planning, this month, in many countries, there are two; one of them associated with presents and both with parties. Perhaps it’s the increased emphasis on “The season of giving”; perhaps it’s heightened awareness of the stress of entertaining, with the current focus on a hands-on approach to preparations by the hosts, but nowadays guests feel obligated to bring a hostess gift to each event. The old stand-bys wine, flowers and candy seem time-worn and trite. People want gifts that seem more sincere and personal. Enter the home-made specialty. However, there are certain rules to follow in giving the home-made gift.

1) A homemade gift is acceptable as long as it’s appropriate for the occasion, the recipient and in its presentation.
Homemade gifts other than commemorative ones aren’t usually acceptable for ceremonial or formal occasions. They are also considered out of place in a professional relationship, because they signify a more personal connection, unless it is something you know will be specifically welcome. Using one of the recipes I’m giving here, to illustrate, if you brought a jug of your Chai Tea to the company picnic last summer, and your boss raved about it, a jar of the mix would be a good gift. It’s important when considering giving a homemade gift to determine its reception. Otherwise it might be considered at best a cheap way out or at worst a slight.

2) Even in non-professional situations it’s important to know in advance if your gift will be well received.
Make an effort to learn if the person you are gifting has allergies or diet preferences as well as their likes and dislikes. I’m not saying become snoopy dog, but ask others who know this person, or better yet, hold off on the homemade things until you know the giftee better yourself. Incidentally, this is true of any hosting gift. Many things, scented items, potpourri, candles, live arrangements and many foods, can set off allergies. So do your homework and don’t just listen to the T.V. guru’s suggestions
Learning about the recipient might earn you brownie points too. A friend used my recipe for mint sauce for her husband who is diabetic. When she found out that her biggest client’s daughter had it, she gave him a bottle with a list of suggested uses. Ever since she makes 6 bottles for him every Christmas and the account is hers for life.
Most parents of small children avoid feeding them nuts, so a tin of roasted almonds might not be well received in that home.

3) The gift should be appropriate to the timing of the occasion.
Don’t hand a host or hostess something that will demand attention in the midst of a crowded gathering or be awkward for them to deal with at the moment. Cut flowers need water, large baskets or plants need space and food that has to be temperature controlled requires special treatment. No matter how much thought and work you’ve invested in the offering, your efforts will not be truly appreciated. In fact, they may be remembered in a negative way as having caused an inconvenience.
Also take into consideration the type of occasion and personality of the host or hostess when planning your gift. If it’s an event where they will probably offer to share, be sure you’ve provided enough.

4) Above all, if you are giving a homemade gift, take care with its presentation.
Make sure it looks professionally turned out. That doesn’t mean “commercial” but simply that it has “eye appeal” that makes one want to open it. Don’t just grab a jar off the pantry shelf, or stuff the almonds in a bag. If it’s a jar or bottle, cover the top with a nice piece of cloth or paper secured with a ribbon. If using a tin, buy a new one, seal around the closure with neatly applied scotch tape and top with a big bow. Be sure to attach a label or tag identifying the contents and, if necessary, an index card listing suggested uses. Smaller bottles look well displayed on colored “grass” in a basket wrapped much like Easter ones. Jars can be placed in bottle bags. All of the wrappings can be found in a dollar store and with minimal effort the humblest things can be glamorized

5) The last consideration when contemplating giving a homemade gift is quantity.
Excess signals that you undervalue the product, too little looks cheap or stingy. The best thing to do is comparative price shop in stores. See what that product, or a similar one, in different quantities costs. If there are choices, pick the upper price range for your calculations. Estimate the amount you feel appropriate for the gift and then research a few commercial brands to learn the quantity available at your chosen price. The answer is the quantity you should give. An example is the roasted, salted almonds. Raw the price is about $10.00 per lb. Gourmet, cooked and gift wrapped their price is between $30.00 and $40.00 per pound. Granted the recipient knows the nuts are home cooked, but your effort is worth the price difference, especially since these are better than the commercial brands. So you must determine if you want to give circa $40.00 or circa $80.00.
It doesn’t have to be just one product either. I often give some of these items singly as token thank-you gifts, but just as often combine several to lend variety into a real present. The gift must suit the individual purpose and each is different.

Below are some of my favorite “gifting” recipes. All have a long shelf life but the watermelon pickle and bread need refrigeration. The bread needs at least two months to “age”. The pickle and the mint sauce can, and should be made several months ahead by those in colder climates. The Granola and the nuts have a shelf life of a month and should be made in the week prior to giving them. The nuts are the priciest commercially as compared to homemade, so the most impressive gift in that respect.

CHRISTMAS BREAD:

This is kinda cheating because it’s based on two boxed Quick Bread mixes. I like Cranberry and Pumpkin, but have used Date and Nut as well. In fact, I might add them if I were to make more than 2 loaves. I do add dried fruits and nuts to the mix but don’t really measure them. I combine the dry mixes of the same brand, in a bowl and add the total required ingredients. I substitute red wine for half the water required then add the other ingredients and any add-ins. I decorate and bake as directed in two loaf pans-one per box of mix used. When the loaves are cool, I sprinkle the tops with about 2 Tbs. of whiskey, cover them in plastic wrap and put them in the refrigerator. I bake them in October and over the next months I repeat the whiskey “shower” every couple of weeks. However, these also make excellent breakfast bread. The loaves I intend for that I don’t sprinkle with whiskey but depend on the wine used in the mixing to preserve them. People who normally hate fruitcake like this, especially with a cup of coffee or tea because it has a lighter texture.
NOTE: This batter rises, so any heavy decorations, nut halves, candied cherries should be placed about halfway through the baking or to they will be absorbed into the loaf.

ROASTED ALMONDS:
You need to buy the Raw, Natural Almonds in skins for this
1 tsp. butter per pound of nuts
Salt to liberally cover=several tablespoons
Cover the almonds with water and bring to a boil. Simmer for 3 -4 min. until some nuts start to float. Working a batch at a time rinse the nuts under cold water and remove the skins by squeezing them. The nut will pop out of its skin. Preheat the oven to 350 deg. Melt the butter on a foil covered cookie sheet. Toss the skinned nuts in the butter and bake them until golden to light brown, tossing occasionally, about 30 min. Watch carefully toward the end because they will burn quickly. Roll the nuts onto paper towels and liberally sprinkle with salt. Cool and place in jars. Allow to stand uncovered several hours. Cover and store in a cool dark place. Will keep about 6 weeks. I use glass jars for storage, but for gifts I buy tins that hold either 1 or 2 pounds. At Christmas, I fill decorative mugs with nuts, seal them with plastic wrap and top with a bow. They make great informal gifts.

CHAI TEA
Although there are plenty of recipes out there for instant chai tea, I think they miss the mark. They require several powdered commercial products, including the tea, are pre-sweetened and you end up spooning a finished mixture into water. This is O.K. if you want to make it for yourself, but as a present, it’s like giving someone a jar of instant coffee. It’s far more elegant to give a jar of actual tea with spices that can be steeped and flavored to order, and more economical too– commercial add-ins cost money. Use black tea leaves or if you can only find blended, opt for a breakfast one. Avoid green tea. Its flavor is too weak to stand up to the spices.

1 cup tea leaves
12 whole cloves
12 cardamom pods – slightly crushed
4 cinnamon sticks broken in pieces
2 inches of peeled ginger root chopped
6 whole black peppercorns (optional)
6 whole allspice (optional)
The two options are nods to the fact that chai tea is popular throughout Asia and the recipe differs from country to country. I use both. FOR A GIFT: place everything together in a jar with a tight lid and attach brewing instructions. TO BREW: Sprinkle 2 Tbs. tea over 1 cup cold water. Allow to boil for 30-45 sec. Then steep for 4 min. Strain and pour into 2 cups. Add milk to equal 2 cups and sugar to taste. Serve cool

GRANOLA CRISPS
Another “gourmet” food that is expensive to buy commercially but inexpensive and easy to make.
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1 cup whole wheat flour
3 cups rolled oats
1 cup brown sugar packed
6 Tbs. butter (1/2 lb.) butter melted
½ cup water
Pinch salt
Preheat the oven to 300 degrees. Whisk the dry ingredients together with the butter into hot water, then pour the liquid over the dry ingredients and mix well, incorporating any add-ins using as many of them as you like. Spread the batter out on cookie sheets and bake until light brown and crisp, about ½ hr. Cool on the sheets, break into pieces and store in air-tight containers. I find tins do well for this.
ADD-INS; Shredded coconut, raisons, dried cranberries or other dried fruits, peanuts, almonds or other nuts, sunflower or toasted sesame seeds, and/or spices like cinnamon, ginger and nutmeg.

MINT SAUCE:
4 cups fresh mint –tough stems removed
Cider vinegar to cover
Sugar or substitute such as Splenda, to taste
Simmer the mint and vinegar in a pot until the leaves are cooked, about 8 min. Add sweetener to taste as the mint cooks. Do not over do. This should be sweet-sour when finished. Remove from heat, cool and process or blend until the mint is finely ground. Correct taste and pour into clean glass bottles. Let stand, uncapped until completely cool, cap and store in a dark, dry, cool place. Keeps for two years or more.
Use in salads, on cooked vegetables and to marinate or baste meat.
NOTE: I use sterilized salad dressing bottles.

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

CHUTNEY: Makes 1 1/3 cups
2cups peeled, cored and chopped apples
½ cup chopped onion
½ cup raisins
1/3 cup cider vinegar
¼ cup brown sugar
¼ cup water
2 Tbs. candied citron*
1 Tbs. curry powder
½ tsp. salt
½ tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
2cloves garlic-minced
Put everything into a pot and cook over low heat for 50 min. stirring occasionally to prevent sticking. Cool and pour into jars of about 4 oz. each. This keeps for months in a cool dry place but once open , refrigeratee.

*Candied citron in the main ingredient in the candied fruits sold for Christmas baking. Related to the lime it’s the palest of the fruits in the mix.

Nov 25

Enjoy Leftover Side Dishes Too

As I said last week, I love leftovers, and that goes for the side dishes too. I admit I don’t buy extra quantities in anticipation of making certain recipes as I do the roasts, but I don’t dread having leftovers from sides either. I’ve learned the trick to putting them to good use (pardon the pun) is not to regard them as small separate bits of things, but consider them as possible contributing ingredients to another dish.

I remember a family friend from Denmark, who fondly recalled boyhood summers with his grandparents on their farm. Sunday dinner was always a roast, which formed the mainstay to the week’s meals. Saturday’s was a traditional meal, with a name I can’t spell, that was a soup-stew based on broth made from the roast bones and all the leftovers from the other meals that week, seasoned accordingly. These dinners were favorites because they were consistently good, frequently outstanding, even memorable and always appreciated because everyone knew, by their very nature, they could never be duplicated. They were an anticipated weekly adventure. That’s the way leftover side dishes should be regarded, as opportunities to make something new.

Because side dishes are so many and varied in event dinners such as Thanksgiving, it’s impossible to set out a series of specific recipes for the leftovers as can be done for the turkey They have to be dealt with in generalities, but suggestions for using them can be given.

Cranberry sauce, for example, though not a side, is a common Thanksgiving dinner leftover.

Jellied sauce is a great spread and a change from too sweet jams etc. but it also can be melted with 1 Tbs. water per 1/3 cup and used to glaze open pies and tarts. The color adds a “glow” to the color of the fruits.
A wedge or round of Brie covered with whole berry sauce and wrapped in pie dough, baked at 350 deg. until golden is delicious.
Whole berry sauce mixed with oil and vinegar, preferably balsamic, to taste is a wonderful salad dressing. Try it over crisp greens, chunks of poultry or cooked pork, diced celery, onions (optional), toasted chopped walnuts, pecans or almonds and crumbled feta or blue cheese.

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Optionally, use the dressing for the current popular version of a dinner salad, with vegetables, cut beans, favas, edamame, sliced zucchini or cucumbers, chopped cauliflower or broccoli, even radishes, leftover, frozen or fresh, crisp mixed greens, some nuts or seeds, maybe some cheese, tossed and served over slices of cooked meats, poultry or fish. A dash of hot sauce adds a bit of zip too.

Stuffing, as I mentioned last week, I like to freeze in 2 portion size containers because it’s a welcome change from potatoes, rice and pasta in future poultry and pork meals. The size is simply easier to handle than smaller or larger amounts. I am including my recipe for Stuffing Soup below as an alternative. Also ideas to consider are:

There’s a chain Deli in Delaware that’s famous for a sub called the “Bobbie” having turkey, stuffing, cranberry and mayo. People come from near-by states for this.
Put a layer of stuffing in a freezer container and cover it with a “stew” of turkey, vegetables, leftovers are fine, and leftover gravy. Place a layer of plastic wrap on top to prevent ice crystals and seal with the lid. Remove the wrap, replace the lid and microwave to heat.

Though white potatoes don’t freeze well unless mashed, other root vegetables such as sweet potatoes, especially candied, do just fine, as do rutabagas, and carrots, but squash can become a bit watery and may need to be drained. Like stuffing, they can offer welcome alternatives in future menus. Mashed, and mixed with an egg, they can serve as toppings for casseroles as with Shepard’s Pie, but my favorite is to use any of the above in a recipe I call Fusain Tilapia, also listed below.

Vegetables in general are welcome in soups and stews, fresh or leftover. They can also be the basis of one of the popular dinner salads with meat as described above or be made into casseroles with the addition of pasta, rice or beans and canned tomatoes. The tops can be breaded and coated with cheese and the dish baked, or simply heated and served as a casserole. I’ve often served them this way for a New Year’s Day buffet. Another way I use them is with diced tomatoes as bedding in the Mediterranean Fish recipe below.

Vegetables that have been presented in prepared dishes such as Corn Pudding or Spinach Soufflé can enjoy a re-run too. They can:

Stuff omelets or be the base of frittatas.
Be mixed to form filling in a quiche. See the recipe below and omit or simply add to the mushrooms and onions. Optionally substitute another meat for the bacon or omit.
Chop them and use them as a layer in a lasagna type dish with sauce and cheese, or stuff large shells, then cover with a sauce, cheese and bake.
Make the pureed vegetables into a sauce to serve over pasta, meat or fish.

Of course If pasta or rice dishes are among your leftovers, you can add them to one of the dishes suggested above. The rice will freeze for later use as does the stuffing but pasta doesn’t do so well in the freezer. It can be fried in a skillet and served in a cake as a side or snack, or added to vegetables to make a new side dish. Again it’s a case of using your ingenuity and having fun.

Gravy of course is needed for stews and casseroles. It can be frozen as well and added to the broth for soup at a later date. The instructions for making the broth from the turkey bones are in my last posting about Loving Leftovers. The important thing is that you look forward to dealing with leftovers with a sense of adventure not one of resigned dread.

So have a Happy Thanksgiving and enjoy you dinner, that day and for many to come! Hope my suggestions have helped.

Stuffing Soup: 6 servings
4 Tbs. Butter or canola oil—or a combination
1 large onion chopped
1 carrot sliced
1 stalk celery sliced
2 tomatoes diced or (1) 14oz can diced tomatoes with juice
1 Tbs. dried parsley-or equal amount fresh
3 to 4 cups diced poultry or pork
48oz stock=3 cans broth+ 6oz water ( gravy may be mixed in to this amount )
2 cups leftover stuffing
1 ½ cups cooked shaped pasta-bows, shells, penne
1 to 1 ½ cups leftover vegetables—peas, beans, corn, sprouts, spinach (optional)
Melt butter in a stock pot over low heat and sauté onion, carrot and celery until tender. Stir in tomatoes, meat and parsley. Add stock and stuffing. Bring to a boil, reduce heat and simmer, partially covered, 1hr. Add any leftover vegetables and warm through. Place pasta in a deep bowl and ladle soup over.

FUSAIN TILAPIA : Serves 4
4 large Tilapia fillets
3 bunches scallions – also called green onions- trimmed of roots and course green stems
1 Tbs. garlic powder
1 Tbs. powdered ginger
3 Tbs. butter – divided
2 Tbs. oil
2 Tbs. Soy Sauce
½ cup Cream Sherry
(1) 2lb. 4 oz. can sweet potatoes
2 Tbs. brown sugar
Salt and pepper.
Drain the sweet potatoes. Using 1 Tbs. butter and the brown sugar, and if needed a bit of their own syrup, candy them, either in a skillet on the stove, or in a cooking oil sprayed pan in the oven, as per directions on the can. (I have been known to do this in the microwave, by melting the butter, dissolving the sugar in it, coating the potatoes well, covering and cooking on high for @ 3 min .in one minute intervals.)
Cut white and light green parts of scallions on and angle in 1 ¼ inch pieces. Set aside.
Melt 1 Tbs. butter and 1 Tbs. oil over medium heat, and gently sauté Tilapia, until it becomes white, adding more butter as needed. You may need to do this in batches. Remove to a plate. Add the remainder of the butter and oil then the garlic and ginger to the pan and stir quickly to avoid clumping. Add the Soy Sauce, Sherry and scallion pieces. Stir for 30 sec. reduce the heat to medium low. Return the fish to the pan and simmer until heated through, about 2 min. Apportion the potatoes on the plates, in the center of each. Serve the fish decoratively leaning slightly against the potatoes. Spoon the scallions and sauce over the fish.
**NOTE: Sweet potatoes can be used straight from the can, leftover, fresh baked or cubed and boiled, even replaced by squash. It’s a matter of preference and what’s on hand.

MEDITERRANEAN STYLE FISH;
This is a delicious way to cook fish and a wonderful way to serve vegetables. Mackerel is originally recommended but I find the technique works well with almost any fish fillet, though I prefer a white fish like Tilapia or Flounder. I use a variety of vegetables, cut beans, broccoli, usually peppers and always onions. For the tomatoes, anything goes, leftover sauce, any type fresh or canned. I allow for at least 1 ½ cups cooked vegetables, per portion. I like a dash of Tabasco or a sprinkle of cayenne added and maybe a touch of garlic powder too.

Microwave the diced raw onions, peppers and any others you’re using in a bit of oil for 1 min. Add any frozen ones and cook 1 min. more. Mix with any cooked items and the tomatoes or tomato sauce. Put in a pan, cover with the fish fillet. Lightly spray the fish with cooking oil and sprinkle with a little lemon pepper and paprika. Bake at 350 deg. 8 min. per 1 inch width of the fillet-at least 24 min. until fish flakes and vegetables bubble. Serve at once while very hot.

Classic Quiche Lorraine: Serves 4
Quiche is a dish that allows a lot of room for variety, yet is quite simple to prepare. If one of these won’t be enough for your family, make two and use different ingredients. Think of it as if you were making pizzas with different toppings.-but here it’s bottoms!
(1) 9 inch deep dish pie shell-store bought is fine—baked
8-10 slices bacon cooked and crumbled OR ¼ lb. sliced Deli smoked turkey
1 Tbs. butter
4 oz. sliced mushrooms—(1/2) 8 oz. can will do –optional
1 small onion diced
4 eggs
1 cup light cream or whole milk
½ tsp. dried mustard OR prepared Dijon mustard
1 cup shredded cheese -Swiss usually preferred
Salt and pepper.
Dash of ground nutmeg
Paprika and dried parsley
Spray skillet with cooking spray and cook bacon until crisp or frizzle smoked turkey and dice. Melt butter in skillet add mushrooms and onion and cook until they render their juice.-about 3 min. Line a 9 inch pie plate with the crust. Put mushrooms, onion and bacon in the bottom of the pie shell and cover with the cheese. Then pour over the eggs beaten until frothy with the milk, mustard and salt and pepper to taste. Sprinkle with the nutmeg, garnish with the paprika and parsley and bake in a preheated 400 degree oven for 15 min. Reduce heat to 325 degrees and bake for 30 min. more. Allow to stand 5 min. before cutting.