LENTEN DINNERS FOR VALENTINE’S DAY 2018

I have several posts with Valentine’s Day recipes in the site archives (2/9/12, 2/7/13, 2/11/14. 2/11/15, 2/10/16, 2/1/17) covering just about any type of dinner and every aspect of a dinner. However, this year requires some special recipes because the holiday is also Ash Wednesday, the first day of Lent. For many Christians this signals the beginning of a period of fasting. Some will shun meat on certain days Ash Wednesday being one of them, others will renounce, or cut back on things like candy and carbohydrates in the weeks until Easter.

So, it follows that the dinner recipes for this Valentine’s Day must be a bit different than other years. For inspiration, I turned to spa and low-cal cookbooks and researched ‘fish’ dishes, because they seem the ones most suited to general acceptance for this occasion.

I tried to select dishes which have a bit of glamour, without undo effort and require only ingredients readily available, in most areas, all year. To make shopping decisions easier, I’m printing a fish chart below to suggest substitutions.

I fully realize that Valentine’s Day is a Wednesday, as well as a day of religious observance, and most couples will postpone their celebration until the weekend but it still might be fun to mark the actual day. Perhaps you’re a couple who can enjoy a leisurely dinner, perhaps you want to give your children a treat to brighten the week. Whatever your situation, I’ve tried to gather a collection of recipes that will offer something to everyone, including children.

The recipes follow the fish chart. All of them allow you to mix fish from the same category. Happy Valentine’s Day to all!!

Occasionally a recipe asks for a fish that isn’t available that day. Substitutions can be made within the fish type. For example:
A. Full flavored with firm meaty texture and high in omega-3 fatty acids : tuna, marlin, swordfish, shark
B. Mild tasting, lean, fine flake and sweet flavor: Sole, flounder, tilapia, halibut, orange roughy
C. Mild tasting, lean, large flake, and sweet flavor: Cod, haddock, bass, rockfish, ocean perch,
D. Firm, moderate flavor and medium oil content: Snapper, catfish, monkfish (can also be substituted for lobster in some recipes)
E. Rich oily fish, firm flake and medium to strong flavor depending on species: Salmon, wild or farmed, trout, arctic char, steelhead

RECIPES

Sole Veronique: Serves 4
4 sole fillets, fresh or frozen
2 tablespoons finely chopped shallots
1 cup dry white wine
1 ¼ Tbs. cornstarch
1 tablespoon lemon juice
2 Tbs. butter or margarine
½ cup milk or half-and-half

Salt and pepper to taste
1 lb. seedless grapes- washed, stemmed in a flat dish.
Dissolve the cornstarch in the wine and milk. Melt the butter, with the lemon juice, in a sauce pan and sauté the fillets until they flake. Remove and keep warm. Saute the shallots in the pan until soft. Add the wine mixture and simmer, stirring, until thickened about 3 min. Season with salt and pepper to taste. Meanwhile microwave grapes about 30 sec. in the microwave, just until warm. Plate the fish, spoon sauce over and serve grapes on the side.

Salmon with Chive-Mustard Butter: Serves 6-From The Everything Low-Carb Cookbook by Patricia M. Butkus
1 ½ Tbs. Dijon mustard
1 ½ tsp. orange zest
3 ½ Tbs. fresh lemon juice- divided
¾ tsp. salt
¼ tsp. ground pepper
8 Tbs. unsalted butter
1/3 cup chopped chives-divided
3 lbs. salmon fillets-skin on
Preheat oven to 425 deg. In a small bowl combine butter, mustard, zest, salt, pepper, 1 ½ Tbs. lemon juice and 3 Tbs. chives, mix well to blend. Place the fish in a lightly buttered dish, skin side down, sprinkle with remaining lemon juice and spread about 2-2 ½ Tbs. butter over each fillet. Bake about 12 min. or until fish is opaque and flakes. Plate, pour over any pan drippings and top with any remaining butter. Serve hot garnished with remaining chives.

Fusion 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.

Fish or Scallop Kabobs Serves 4
These can be made using any firm white fish, flounder, tilapia, whitefish, trout or scallops.
1 lb. fish or 16 scallops (preferably sea scallops – halved if large but equal 16 pieces)
2 zucchini
2 lemons – 1 juiced the other quartered
12 cherry tomatoes
8 lemon balm or lemon thyme leaves (optional)
2 bay leaves crumbled
1tsp.chopped fresh thyme or ½ tsp. dried
½ tsp. lemon pepper
3 Tbs. oil
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 Shrimp Kabobs: Serves 4
Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp.
2 lbs. raw shrimp, peeled and deveined, tails on – extra-large (26-30 count) recommended
2 Tbs. olive oil
1 tsp. Tabasco
1 tsp. Worcestershire Sauce
2 tsp. chopped fresh rosemary or equal amount dried
3 cloves minced garlic
1 tsp. dried oregano
¼ tsp. allspice powder
2 lemons – one juiced one in quarters
Kosher salt to taste
Barbecue Sauce*
Skewers- soaked bamboo. (If using metal ones, double skewering makes turning easier.)
Mix all the ingredients but the salt and quartered lemon in a bowl large enough to hold the shrimp. Add the shrimp and marinate, covered at room temperature at least 1 hr. or several hours in the refrigerator. Thread shrimp head to tail on as many skewers as necessary – long metal ones require about 4. Preheat broiler or grill, and cook shrimp until pink and beginning to brown, basting frequently with the marinade. Sprinkle with salt. Serve with lemon quarters.
For grills and oven or stove top, cook shrimp until pink and opaque, 3-5 min in all.
*The Barbecue Sauce is for optional dipping. However the choice is open. Anything is acceptable-bottled favorites, home-made, even choices from different cuisines like this
Chinese Spicy Peanut Sauce.
2 tsp. ground mustard mixed with 2 tsp. water
3 Tbs. water
2 Tbs. creamy peanut butter
2 Tbs. soy sauce
¼ cup lime juice
2 Tbs. sugar
½ tsp. cayenne pepper
Mix first 4 ingredients until blended. Stir in remaining ingredients and stir until smooth.

Grilled (or Broiled) Halibut Steaks: Serves 2 –From Fish Cookery by James Beard
2 halibut steaks about 1 inch thick
1 large clove garlic- chopped
6 Tbs. olive oil
1 tsp. dried dill
1 Tbs. lemon or lime juice
1 tsp. EACH salt and freshly ground pepper
Chopped parsley
Marinate the steaks in the next 5 ingredients for about 2 hrs. Broil or grill-if grilling oil the grill- about 4 inches from heat source, 5 min. on each side, brushing with the marinade. Serve at once with pan juices poured over and garnished with parsley.

Cod with Lemongrass Sauce: Serves 4- From The Everything Low-Carb Cookbook by Patricia M. Butkus
4 skinless cod fillets
1 tsp. salt
2 tsp. freshly ground pepper
2 Tbs. oil
2 Tbs. chopped chives for garnish
SAUCE
2 Tbs. EACH olive oil and butter
1 Tbs. EACH MINCED ginger and garlic
1 Tbs. chopped lemongrass
4 Tbs. EACH chopped shallots and lemon juice
2 cups chicken stock
4 large canned artichoke hearts
Salt and pepper to taste
For the sauce: Heat the oil with the garlic, ginger, lemongrass and shallots and sauté until soft. Add the juice and reduce by half, add the broth and reduce by half again. Puree then add the artichoke hearts and butter, salt and pepper and heat through. Keep warm.
For the fish: Season with salt and pepper, then sauté in the oil about 5 min. per side until fish flakes. Serve hot with sauce poured over and garnished with chives.

Ocean Perch with Black Olives and Capers: Serves 4- From The Everything Low-Carb Cookbook by Patricia M. Butkus
2 lb. ocean perch fillets skin on
¼ cup oil
6 Tbs. butter – divided
2 Tsp. dried oregano
Freshly ground pepper
3 Tbs. capers
2 Tbs. EACH sliced black olives, lemon juice and chopped fresh parsley
Salt
Heat the oil with 2 Tbs. butter over medium heat. Stir in the oregano and a pinch of pepper. Sauté the fish, skin side down first, then cook for about 3-4 min. on each side until it flakes. Remove to a heated platter. Add the remaining butter to the skillet, reduce heat to low and stir until butter turns amber, taking care not to burn it, add the capers and olives. Off heat stir in the lemon juice and parsley and adjust seasonings. Gently reheat, pour sauce over fish and serve hot.

‘A’ IS FOR APPLES –PART I Delicious Recipes Other Than Desserts

Pumpkins get the photo opts in fall. They are unique to the season and symbolize two holidays, but the apple , even though available all year, really conveys the feeling of autumn. Their deep red, golden and green colorings, the crisp texture and flavor compliment the weather and embody the spirit of the season. Even the scent of them cooking invokes thoughts of fall, because their most common seasoning, cinnamon, is associated with this time of year

At a time when our activities are revving up, apples are a perfect food, filling and nutritious, easily eaten out-of-hand raw, they can be prepared in many different ways. Although mainly thought of as a snack or dessert ingredient, they have recipes which fit into all three daily meals and any course in them.

I have a post ready for next week with great dessert recipes, a couple quite unusual, but this week I want to talk about recipes incorporating apples into other parts of a meal. This is just a small sample of the many out there, but hopefully, it’s enough to get you thinking. I’m not including any of the familiar recipes like Pork Normandy, they’re easy enough to find. These are a bit off the ‘beaten track.’

Let’s start as the day does with breakfast.

Apple Compote:

Yield 3 cups—A multi-use recipe. It appears again next week 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.

Applesauce Bread:

1 loaf-This became a family favorite for all ages. It’s also great for snacking. From The First Babyfood Cookbook by Melinda Morris
1 cup applesauce
1 egg
2 Tbs. butter-melted
¾ cup sugar
1 tsp. baking soda
1 ¼ cups flour
2 Tbs. chopped raisins-optional
Blend first 6 ingredients, add raisins, if using and pour into a lightly greased bread pan. Bake at 325 deg.for 1 hour.

Next comes lunch
Ham, Cheese and Apple Sandwich:

Serves 1
4 slices bread-Jewish rye or pumpernickel suggested, or wheat buns
Deli sliced ham and cheese-choices optional
Thin coating of mustard on bread-optional
Slice a peeled, cored apple in about 3 slices per quarter. Put in a small bowl with a light sprinkle of sugar and another of cinnamon. Add 1-2 Tbs. water or apple juice and microwave about 1min-1 min.30 sec. Store refrigerated in juice if made ahead. This prevents the apple from browning. Layer apples on bread between ham and cheese, to keep moisture from ruining bread

Finally dinner
Hors d’ouvres
Chutney:

Yield 1 ½ cups—I love this recipe and make it every fall. It stays fresher in smaller glass jars, I use empty glass spice bottles. It keeps for months in a cupboard and is a great addition to a gift basket.
2 cups apples, peeled, cored and chopped
½ cup chopped onion
½ cup raisins
1/3 cup vinegar
¼ cup brown sugar
¼ cup water
2 Tbs. candied citron-available in stores now for fruitcakes
1 Tbs. curry powder
½ tsp. salt
2 cloves minced garlic
½ tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. cinnamon
Put everything into an uncovered pot and cook over low heat for 50 min. Stir occasionally to prevent sticking. Cool and pour into jars. Wait an hour or so before screwing on lids. Serve with meat.

Cream Cheese Chutney Tree:

Serves 6-8
8 oz. block cream cheese
1 hard-boiled egg finely chopped
1 Tbs. chopped cilantro or parsley – fresh preferred but dried acceptable.
2” cinnamon stick
Cut the cheese diagonally lengthwise, and put the 2 straight sides together to form a triangle. Cover with chutney, even the sides. Top with egg and press lightly to adhere. Sprinkle with herb. Put the cinnamon stick in the middle of the bottom to make a trunk. Chill, serve with crackers.

Apple Chips:

Makes about 40-50
2 large cooking apples- cored and cut lengthwise in thin slices
½ cup sugar
Water to cover- about 1 cup
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Soup

Apple Soup:

Serves 6
Recipe I
4 large apples-cored and chopped
1 large red onion- minced
3 Tbs. butter
1 quart chicken stock
¼ tsp. EACH nutmeg, salt, cinnamon
2 cups half-and-half or heavy cream
½ cup toasted chopped walnuts
Saute onions and apples in butter until tender. Add stock and seasonings and blend. Simmer partially covered 10 min. Off stove, fold in half-and-half or cream. Warm to incorporate. Serve chilled or warm garnished with nuts.
Recipe II— Curried version
Replace nutmeg and cinnamon with 1 ¼ tsp. curry powder, or to taste, and reduce cream to ¾ cup. Garnish with parsley or chopped chives in place of nuts.

Entrée Ideas

Apple Stuffing for Duck

3-4 or + slices of cinnamon –raisin bread–depending on size of bird
1/3 cup raisins if using plain cinnamon bread
2 large apples -peeled cored and in large dice
1 stalk celery – sliced thin
½ medium onion diced
1 egg
2 tsp. dried sage
Salt to taste
Orange juice sufficient to moisten
Toast the bread and tear in pieces about 1 inch. Mix all the ingredients with enough orange juice to just moisten and stuff bird. Cook according to directions per pound.

Gorgonzola-Apple Stuffing for Cornish Hen:

Serves 4– from Gourmet Cooking by Deborah Anderson
(4) 1 ½ lbs. Cornish hens
1pkg. wild rice-about 2 cups cooked
4 Granny Smith apples –cored and diced
½ cup pine nuts
4oz. Gorgonzola cheese
1 cup diced onion – optional
Salt and pepper
Mix all ingredients while rice is still warm so cheese melts. Stuff birds and roast at 350 deg. 1 hour 15 min, until juices run clear, basting occasionally. Serve hot.

Sides

Cabbage and Apple Bake:

Serves 4
1 medium head cabbage-finely shredded
3 Tbs. butter
2 Granny Smith apples-peeled and sliced
½ medium onion- sliced
2 Tbs. caraway seeds
2 tsp. salt
Paprika
Melt the butter in a large skillet and toss in all the ingredients to coat. Cover and cook over low for 1 hour. Serve hot. OR toss ingredients in an oven-proof casserole, cover and bake on low (300 deg.) for about an hour.

Sweet-Potato Stuffed Apples:

Serves 4-8
8 large baking apples
4-6 sweet potatoes cooked and mashed
¼ cup melted butter
1-2 Tbs. brown sugar
Halve apples and bake in a 359 deg. oven until pulp is just soft. Remove, cool and hollow out centers, discarding core and seeds, leaving enough meat in the skins to form firm cups. Mash removed pulp into the potatoes adding butter and sugar if needed. Fill the apple ‘cups’ with the mashed ingredients. Place in a lightly greased baking dish with a bit of apple juice in the bottom and bake them at 375 deg. for 10 min. Baste lightly with juice in dish. Serve garnished with nuts.
NOTE: Can be prepared ahead before baking. Store chilled, covered with wrap or waxed paper. Add 3-5 min. to cooking time depending on whether they were started at room temperature or chilled.
 

11 Ways To Use Frozen Bread Dough In Summer

Summer is coming and it’s time to talk about bread. That’s right bread. Though the mention of fresh bread usually conjures the image of cold evenings, warm kitchens and one dish meals like hearty soups and stews actually more bread is sold in hot weather.  Not just the pre-sliced product in plastic sleeves, but different types of bread, artesian loaves, rolls, buns, flatbreads and so on. Cold sauces can be soaked up as well as hot ones and then there’s all that grilling, the composed salads, the platters of cold cuts for sandwich meals and don’t forget picnics, which are so popular in summer. Each of them needs bread.

Back in the 90s it seemed I was always gifting someone with a bread machine. I bet most of them are long gone or gathering dust on a shelf by now and I know why. By the time I got around to buying a machine for myself, I realized I didn’t need or want one. The Bakery as such was disappearing, but supermarkets were stepping up. Although a bit pricier than the traditional products, their bakeries were turning out artesian loaves, pitas, flatbreads and more. Restaurants sold to patrons and Delis carried the French, Italian and Jewish rye breads so great for sandwiches. Quick breads don’t need a machine nor do muffins, but the main reason I didn’t get a machine was that I had discovered frozen bread dough.

Since then I’ve learned that having a 3-loaf package in the freezer can cover most any need.  Aside from rolls, and regular loaves of bread, I can shape the dough into a good replica of French or Italian and make garlic or herb bread. I’ve made Stromboli, impressed guests with homemade Hot Cross and Cinnamon buns and amused children by making soft pretzels. I’ve improvised a dinner with a quick pizza crust, understand I can do the same with tortillas and just learned to make pita bread.  So who needs to spend the time and effort making the dough too? This way is so easy, and, actually less expensive.

Below are a few of my favorite uses for frozen bread dough, but first a few tips;

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

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Basic baking information:

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

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

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

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

Hot Cross Buns*
I loaf frozen bread dough
½ cup finely diced dried fruit
3Tbs. chopped raisins
1 egg white or yolk-optional or ½ an egg
1 cup confectioners’ sugar
2 Tbs. hot water or milk
¼ tsp. vanilla

Thaw the dough and allow to rise as directed. Punch down and knead in the fruit and form into balls. Place in a pan and allow to rise again. Mix egg and spray or brush over tops and bake as directed. Cool in pan 30min. Mix sugar, water and vanilla until smooth and spoon or pipe in cross pattern over the tops. Cool and serve.

*Baked in a round loaf this becomes Panettone

Stuffed Bread Dishes:
Stromboli: Serves 8
1lb.loaf frozen bread dough
1 ½ cups marinara sauce
2 cups shredded cheese
2 Tbs. olive oil
Garlic mashed or garlic powder – to taste
Choice of toppings—meat, artichoke hearts, olives, mushrooms etc.*
After first rise, roll dough into a 10 X 18 inch rectangle and brush all but a 2 inch rim with olive oil. Starting at the long side nearest, spread the cheese on the dough, leaving a 2+ inch rim on the farther long side. Top with garlic and toppings. Tuck side margins over and roll away from you starting at near long side. Seal ends by pinching and place on a sprayed baking sheet seam side down. Lightly score the top. Cover with sprayed plastic wrap and let rise 30 min. Bake in a preheated oven 25-30 min. Serve hot sliced, with warm marinara sauce for dipping.
* Meats may be varied, but restrict to 1-1½ lb. total, thinly sliced. Thinly slice all other add-ins as well or the Stromboli will be lumpy and bake unevenly.

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

Flatbread
Divide a 1 lb. loaf of bread dough into 4 portions and roll into balls. On a floured board, flatten them with your hand and roll into 8 inch rounds 1/8 inch thick. Place them on a lightly floured towel, cover with another and let rise 15 min. Put a rimmed baking sheet (jelly roll pan) upside down, in a preheated 500deg. oven for 5 min. Place one or two dough rounds on the top of the heated pan and cook 3-4 min. only until bread is swollen in the middle and a light tan color. Remove and wrap in a clean towel to cool. The swelling will disappear, but leave a pocket in the bread to form a pita.

Pizza Crust
The baking principle is the same as for flatbread. Placing the dough on a hot surface the bottom sets up instantly. When the dough is rolled, or in the case of pizza, pulled to about ¼ inch thickness the air bubbles are dispersed horizontally. The filling ingredients prevent it rising to form a pocket.  A 1lb.loaf of frozen bread dough should make 2 pizzas. Allow dough to rise, then knead it briefly, place the dough in the pizza pan and with oiled hands stretch it to fit the pan. Brush lightly with oil and spread on ingredients of choice. Selections are too numerous to list, but easily found on the web or cookbooks. Bake filled pies in a preheated 425 deg. oven 10-12 min. until bubbly.

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

Rolled Dough

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

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

Tri-Color Braided Bread*
1 lb. loaf frozen bread dough
¼ cup tomato paste
½ cup frozen, chopped spinach, thawed and drained
¼ cup grated Parmesan
2 Tbs. flour + if needed
Separate thawed dough into 3 parts. Into one knead in the tomato paste plus 2 Tbs. flour to prevent sticking. Knead spinach into the second adding flour if needed. Knead cheese into the third. Roll into ropes.  Line up the cylinders facing you on a lightly floured board and begin braiding from the center toward you. Turn the board and braid the other half. Pinch the end so the baked loaf tapers at the ends. Optionally top and glaze. Bake as for a regular bread loaf.
*Recipe from Food Tips and Cooking Tricks by David Joachim

Want To Relax And Enjoy Saint Patrick’s Day?

Saint Patrick’s Day always reminds me of collage and green beer. It’s a casual holiday, open to all, with no obligations, simply offering a fun break for R & R. Whether you opt in for a drink, a dinner or the day, there’s a niche for you. To help discover the right food niche to fit a busy schedule, or current tastes, I’ve written Some Saint Patrick’s Day Recipes.  It covers the traditional dishes and alternatives plus snacks, sides, salads, leftover ideas and desserts that still convey the spirit of the holiday, while fitting in with today’s lifestyle.

Unfortunately, the traditional meal, corned beef and cabbage, considered a staple of the ‘working man’s diet’ and most diner menus, seems to have gone the way of the Christmas Goose. Corned beef, even its preferred cut, beef brisket, both formerly common sights in supermarkets, aren’t found on a regular basis. Brisket is now used for ground beef.  I’ve been told it’s considered ‘ethnic’ and to try an independent butcher-also a vanishing breed. Fortunately, for its die-hard fans corned brisket does appear briefly each March as a seasonal specialty item.

Unfortunately, between the current price of beef, and the fact that it’s a ‘prepared’ product, having been corned, the lowly brisket’s price has rivaled the prime cuts in the past few years.  This doesn’t bother me because I have an alternative solution.  I always preferred ‘corned beef round’ which is much leaner. Since any cut of beef can be corned, round roasts, both bottom and top even boneless chuck and arm or shoulder ones, are acceptable and far more reasonable.

An article by Julia Child got me into corning. She mentioned in passing, she had corned a beef that week, to make sandwiches for weekend guests. Corned that week? I always imagined corning was a long, messy process but, actually, it’s a cinch, requiring only a rub, and meat refrigerated in a plastic bag for 3-5 days, eliminating the need for skimming or re-boiling as well. I’ve been doing my own ever since and not just beef, other meats too, especially ham, which tastes surprisingly like beef.  The best thing is that you can cut a lobe off a ham, or a large piece from a canned one, to corn and bake the rest per usual. Step-by-step instructions are in my book.

Another modern drawback to the traditional Saint Patrick’s Day dinner is that, though easy to prepare, it’s time consuming to cook. Slow cookers are a questionable solution because the meat needs a head-start and the vegetables are added in increments, causing scheduling problems. As a solution, I offer a recipe that can be made in less than 30 min. as well as one for those who don’t like corned beef.

As I said at the start of this post, there are many other recipes in the book for complimenting, using and using up corned beef.  The dessert recipes are not so traditional, just to add a few new notes, but they’re all green, in keeping with the day’s color scheme. There’s even one of sherbet for the ‘lite’ minded and, of course, Waterford Chrystal’s special recipe for Irish Coffee.

So if your Saint Patrick’s Day meal plan is for a quiet dinner or you’re inviting guests, this book, as you can see from the Table of Contents, can solve any holiday menu problems with recipes like Asparagus Wraps, Cucumber Bisque and Key Lime Pie, for years to come. Some dishes may become family favorites to be enjoyed more often. Check out Some Saint Patrick’s Day Recipes, on this site’s Bookshelf, Kindle, and Smashwords.
TABLE OF CONTENTS

Introduction –
Traditional Brisket Cut
“Flat” and “Point”
“Corning” Defined
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Optional Corned Cuts
Use of a Slow Cooker
Cost
Home Corning
Ham
Canned Corned Beef
Canapes
First Courses
Entrees
Leftovers
Salads
Breads
Desserts
Finale
Corning Directions
Beef
Ham
Happy Saint Patrick’s Day everyone!