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Apr 26

BONELESS, SKINLESS CHICKEN ANSWERS EVERY NEED-PART I

My daughter had a classmate in Junior High who joked about his family having chicken every night for dinner but he was O.K. with it. He said his Mother was ‘Master of 1000 chicken recipes’ and each night was different. I never knew the woman well enough to discuss food, but I’d lay odds she depended on boneless, skinless chicken breasts and thighs. As chicken is the most versatile of meats, those are the most versatile of cuts.

In addition to serving in dishes cooked in all ways, they substitute for turkey, pork and veal in many recipes and offer an open canvas for creativity in working with pan sauces. They can be boned at home or purchased that way, but once done, need no further preparation. They cook quickly enough to rival frozen entrees or take out delivery, especially if flattened first. They keep well frozen, but best when individually wrapped and often sauced dishes featuring them can be partially cooked, frozen and finished before serving. Finally, they shine in presentations from the week night, to the casual get-together to the formally elegant. What more can one ask of a cut of meat?

To bone chicken, you need a sharp knife. I like a fillet knife, but a beginner might feel more control with a paring knife. The breast is simply a matter of placing the knife under the ribs and trimming them away from the meat with even slices. Remove the entire rib cage by slicing through the shoulder joint. The thigh bone can first, be sliced away from the meat on either side of the shank. Trim the bone from the meat at the rounded end. Holding that end up, separate the entire shank and cut around the larger end to free the bone.

It isn’t really cost effective to bone the breast parts, especially when feeding a family, not with the frequency of the BOGO sales on the prepped ones. The boned thighs, however, usually cost considerably more than bone-in and are less often on sale.

The recipes below are chosen to show the variety of uses for these cuts of chicken and to perhaps spark some culinary adventures. The first two, restaurant favorites, are examples of chicken as an alternate for other meats. I was amused, but not surprised recently to hear many younger people didn’t know they are/were classic veal dishes.

The second two recipes show how boneless and skinless chicken parts can shine in dishes created just for them. The last two illustrate the most often used approaches to creating a pan sauce. Plus, I’m including some easy, quick pan sauce recipes to get you on the way. You’ll see they follow a pattern.

Two tips before going on. First, though either will do quite well, the thighs are the best choice to replace turkey or pork in a recipe, the breasts are better for veal. Second, placing the chicken between layers of plastic wrap and pounding to an equal thickness, with a mallet or rolling pin, insures not only even cooking, but quicker cooking and frozen, individually wrapped, quicker thawing as well. That’s a real bonus for the working parent on a week night or when unexpected guests show up.

RECIPES

Chicken Piccata: Serves 4
4 skinless, boneless chicken breasts
2 Tbs. butter
2 Tbs. oil
2 lemons
¼ cup white wine+ to equal ½ cup
¼ cup flour
Fresh or dried parsley to garnish – optional
Cut 2 slices from the center of each lemon and juice the rest, combine with enough wine to make ½ cup-set aside. Melt 1 Tbs. oil and 1 Tbs. butter over medium heat, in a skillet. Lightly dust the chicken with the flour and brown in the skillet, adding more oil and butter as needed, about 5 min. per side. Remove chicken and brown lemon slices lightly on both sides-remove. Deglaze pan with wine and juice mixture, return chicken to pan, top each breast with a slice of lemon, cover and cook over low about 8-10 min. Serve breasts with sauce, garnished with a lemon slice each and parsley if using.

Chicken Marsala: Serves 4
4 boneless, skinless chicken breasts
¼ cup flour
2 Tbs. butter
2 Tbs. oil
1 small onion thinly sliced
(1) 8 oz. jar mushroom caps— or 4 oz. fresh sliced
½ cup Marsala wine
Lightly dust chicken with flour. Melt 1 Tbs. butter and 1 Tbs. oil in a skillet and brown chicken on both sides, adding oil and butter as needed. Remove chicken from pan, add onion and mushrooms and cook until onion softens. Add wine and deglaze, return chicken to pan, cover and cook over low heat about 10 min. until sauce thickens a bit. Serve breasts topped with onions, mushrooms and sauce.

Greek Island Chicken: Serves 4- From Eat Up and Slim Down by Jane Kirby and David Joachim
4 boneless, skinless chicken breasts
2 Tbs. oil
1 onion thinly sliced
1 clove garlic mashed
3 oz. sliced mushrooms
1 cup white wine
8 oz. jar marinated artichoke hearts
1/3 cup chopped dry-pack sun dried tomatoes
¼ cup sliced black Greek olives
1 tsp. lemon pepper
1 tsp. honey
½ tsp. EACH dried oregano and cinnamon
Salt
½ cup crumbled feta cheese
4 lemon wedges or slices
Brown chicken on both sides in oil. Remove and add onion and garlic to skillet. Cook until onion softens and add mushrooms. Cook 10 min. and add everything but the feta and lemon, including the chicken. Cover and cook over low 15 min. uncover and cook 5 min. until sauce thickens and chicken juices run clear. Plate garnished with cheese and lemon wedges on the side.

Chicken with Kiwi, Lime and Coconut: Serves 4
4 boneless, skinless chicken breasts
4 kiwi peeled and diced-divided use
1 lime zested and juiced
1 Tbs. sherry vinegar
Salt and pepper to taste
1 Tbs. oil
2 Tbs. butter
5 oz. canned coconut milk
3 tbs. heavy cream –optional
2 scallions sliced thin
Freshly ground pepper
Chopped parsley to garnish
Pound the chicken between sheets of plastic wrap and marinate with half the kiwi, vinegar, salt and pepper, and 1 Tbs. lime juice for 30 min.-2 hrs. Discard marinade and brown chicken in butter and oil about 5 min. per side, adding honey toward the end as the pan liquid reduces but be careful it doesn’t burn. Add the lime zest, scallions, coconut milk, pepper, remaining kiwi and cream, if using and simmer gently over low heat about 6-8 min. until chicken is cooked through and sauce thickens slightly. Serve garnished with parsley.

Chicken with Cherry Sauce: Serves 4
4 boneless, skinless chicken thighs
2 Tbs. oil
2 Tbs. butter
¼ cup flour
¼ cup white wine
(1) 10 oz. jar whole black cherry preserves
1 Tbs. Dijon mustard
Ground black pepper
Brown the chicken in the butter and oil, starting with 1 Tbs. each and adding more as needed. Remove to a plate. Add jam, mustard and pepper to the skillet over low heat, stirring in just enough wine to make a sauce. Deglaze and return chicken to the pan, cover and cook 6-10 min. until chicken is fully cooked, adding more wine as needed to maintain sauce consistency. Taste for seasoning and serve chicken with sauce spooned over.

Chicken Dijon: Serves 4
4 skinless, boneless chicken breasts or thighs
2 Tbs. butter
2 Tbs. oil
½ cup thinly sliced scallions
½ cup white wine
3 Tbs. Dijon mustard
1/8 tsp. EACH crushed, dried rosemary and thyme
1 ½ cups heavy cream
Dried parsley for garnish-optional
Brown chicken in 1 Tbs. each butter and oil, adding more as needed until cooked. Remove and add scallions with wine and mustard, simmering until liquid is reduced by half. Add herbs, chicken and cream and simmer gently, stirring until sauce thickens enough to coat the spoon. Serve with parsley garnish.

Basic Pan Sauce Recipe: Yield ½ cup
1 Tbs. oil or pan fat
1 cup liquid- broth or wine are suggested.
2 tsp. butter
1 Tbs. chopped fresh herbs or equal strength dried
Salt and pepper
To the 1 Tbs. oil or fat in the pan add the liquid, deglaze the pan. Raise the heat to high, adding the herbs and any juice from the meat. Boil 2 min. to reduce, season with salt and pepper and add the butter, stirring until smooth.

Lemon, Goat Cheese Sauce: Yield 1 ½ cups- From Eat Up and Slim Down by Jane Kirby and David Joachim
Brown 1 Tbs. butter and stir in 1 Tbs. flower to make a roux or smooth paste. Add 1 ½ cups chicken broth and stir until sauce boils. Add 4-6 oz. goat cheese and ½ tsp. grated lemon peel and cook, stirring until sauce is smooth and thick.

Mushroom Sauce: Yield 1 cup- From Eat Up and Slim Down by Jane Kirby and David Joachim
Saute 1 ½ cups sliced mushrooms and ¼ cup diced onion in 1 Tbs. oil until soft. Add 2 Tbs. soy sauce or balsamic vinegar, ½ cup broth and 1 Tbs. crushed rosemary or thyme. Cover and cook 2 min. Uncover and cook until slightly thickened.

Pepperonata: Yield 1 cup – From Eat Up and Slim Down by Jane Kirby and David Joachim
In 1Tbs. oil sauté ¼ cup chopped ham and ¼ cup diced onion over low heat for 4 min. Add ½ cup sliced red and/or green bell peppers, ¼ tsp. dried thyme and ½ cup broth. Cover and cook until peppers are tender. As an optional finishing touch, add 2 Tbs. chopped fresh parsley.

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Apr 19

NO STRESS RECIPES FOR MOTHER’S DAY

 

Ever since Mother’s Day was declared a holiday in 1914, its purpose has been to provide Mother with a day free from work. The main focus is to present her, as guest of honor, with a lovely dinner, a tradition which has grown over the past century. In fact, Mother’s Day has become the busiest day in the year for restaurants.

 

However, times have changed and most mothers now work out of the house or away from it, rather than IN it. Dinner out isn’t the special treat it used to be. Many families want to personalize Mother’s Day by taking an active role in the dinner. The idea is fine but the success of the venture depends on the kitchen experience but more importantly the attitude, of the others involved. Without proper guidance this can be a disaster and a nightmare for Mother, not a delight.

 

‘Proper’ in this case means ‘responsible’ and even a kitchen novice can pull off a great dinner if they are serious about doing it, have a bit of patience and can read. I realized this several years ago when two neighborhood children heard I was ”in the cooking business” and asked if I’d help them make a nice day for their mother, while their father was deployed in the military overseas. The experience inspired No Stress Recipes for Mother’s Day, a book of adult pleasing recipes modified for easy preparation and for child-friendly participation with monitoring.

 

That holiday’s menu was so successful, that their father appealed to me the next year. He had been transferred and the family was moving within days. He asked me to plan a Mother’s Day menu that would give his wife a break, but wouldn’t interrupt their schedule by stopping to go out or require them to unpack any utensils. Menus and recipes for both years are in the book as illustrations of the fact that lovely meals can be made even by children with a little help and a lot of equipment isn’t always necessary.

 

The recipes in the book cover not just dinner but all three meals plus desserts, to give Mother a full day away from the kitchen. Dishes include: Baked Eggs in a Cloud, Fast Fruit Crisp, Breakfast Turnovers, Greek Pita Pockets, Spaghetti Squash Primavera, Tuna and Bean Salad, Pork Loin with Apricot Glaze, Chicken in Orange Sauce, Salmon with Mustard, Chocolate No-Cook Bars, Easy Berry Angle Cake #1 and #2, Zebra Cake and many more to choose from-all simple to make and delicious to eat.

 

So if you want to try making a dinner for Mother at home or simply want to add some restaurant quality, simplified recipes to your repertoire and/or get the family involved in making delicious meals here’s your chance. No Stress Recipes for Mother’s Day is the guide you need. Find it on this site’s Bookshelf and Kindle. Price $3.99

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Apr 12

SINGLE SERVING BERRY DESSERTS FOR SPRING

The Spring holidays are so close together, especially if Easter and Passover fall later in April, they almost collide. However, they lack the PR, the decorations, the songs and especially the networking satellite parties to bind them into a ‘Season’. The dinners also lack the traditions of the winter holidays, eating out is optional and meals at home don’t focus on family recipes. What the dinners do have in common, even in restaurants, as we have discussed the past few weeks, is the seasonal craving for fresh foods and lighter preparations.

Desserts follow the same pattern of desiring lighter preparations, with the additional preference for individual presentations, rather than the large, elaborate concoctions of winter dinners. Shortcakes, tarts, fruit syrups are in demand now. Berries have always been associated with spring and are a perfect size to fill small containers, pastry or otherwise. Fortunately, they are also prime examples of the fruits we now have available all year.

An added bonus to these berry desserts is that they can be prepped ahead and quickly assembled at serving time, as well as saved should anyone decline a sweet, as often happens in spring, with summer coming. The cooked preparations have many uses as explained below, following the shortcake recipes, and keep for at least week refrigerated. The cooked cases do well if kept airtight, or if frozen, unthawed. Any frozen pastry should be cooked if thawed.

A dash of lemon juice perks up the berries and helps to keep their color fresh. Sliced banana was often used to create a flavor contrast in dishes featuring fresh berries and to give bulk (read: ’stretch’) I prefer kiwi slices. Kiwi’s texture is lighter and more compatible; its sweet-tart taste adds zing to that of the berries and its color lends an added seasonal touch. Also it should be understood that raspberries can substitute in part in any of these recipes in equal quantity, but they don’t keep as well.

The recipes below are for easy to prepare single serving cold desserts, but more important, they are able to be prepped ahead, to be stored and assembled later. A perfect fit for those spring holidays when we want to offer something nice but don’t have a great deal of time to devote to organizing and cooking a big meal.

RECIPES

Shortcake
Biscuits: Yield 12
2 cups flour
1 cup milk
2 ½ Tbs. softened butter
4 tsp. baking powder
1/3 cup light brown sugar
2 Tbs. granulated sugar
Cinnamon
Mix first 5 ingredients well with a spoon. The dough will be moist and sticky. Drop by soup spoons onto a lightly greased baking sheet in 12 well separated mounds. Sprinkle top with granulated sugar and cinnamon. Bake in a preheated 400 deg. oven 15-17 min. until bottoms have tanned edges. Remove from pan with a spatula and allow to cool completely on a rack. Store covered.
Fillings
Strawberry: Allow 1>1 ½ cups berries per serving. If serving soon, reserve a few berries for decoration. Slice berries in a bowl, add enough sugar to sweeten and leave to marinate at room temperature until juices form a syrup, then chill until serving. If making ahead, per 2 cups berries, combine berries with ½ cup apple juice, 3 Tbs. lime juice and just enough sugar to sweeten in a saucepan. Stir over to low heat just until berries soften, cool and chill until serving.
Blueberry: For 6 servings allow 5 cups berries
Sort berries and reserve 1 cup of the best
¼ cup sugar
1 tsp. cornstarch
1/8 tsp. cinnamon
Squirt of lemon juice-1/2 tsp.
Toss 4 cups berries with the sugar and cornstarch. Place everything but reserved berries in a saucepan and stir over low heat, mashing lightly with a spoon, until berries soften. Remove and cool. Reserved berries can be added to the cooked ones or saved for decoration.
Note: This recipe does make a compote and can be used in many ways:
1) top with any crumb topping to make a crisp and bake
2) Use to fill a pie
3) Dump Cake: Place ingredients in a lightly greased 9”x13”pan. Cover with a box of yellow cake mix, and pour over ½ cup melted butter. Bake in a 350 deg. oven for 30 min. until light brown. Spoon to serve.
Assembly
Slice biscuits in half and spoon prepared berries on bottom half, optionally add whipped cream or topping. Replace top, spoon over more berries and garnish with whipped cream or topping or simply garnish with the cream and decorate with reserved berries.
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Other Uses for Shortcake Filling
1) As a topping: For ice cream, cake or panna cotta. Slices of pound or angel food cake are especially good with a fruit sauce topping. For a special touch, lightly toast the cake slices first.
Easy Panna Cotta: Serves 4-From Recipes1-2-3 by Rozanne Gold
1 ½ cups heavy cream
3 ½ Tbs. sugar
1 ½ tsp. powdered gelatin
Sprinkle gelatin over 3 Tbs. cold water in a cup- Give 3 min to soften
Heat cream and sugar over low heat until sugar dissolves
Dissolve gelatin in cream, over heat, whisking constantly
Pour into (4) 5oz. cups. Cool to room temperature, then chill
Remove Panna Cotta from cups, and plate on top of fruit
2) As a filling: Sandwich between layers of cake or meringue, or in place of fresh fruit in tart shells
3) In Parfaits and Compotes: These prepared fruits are very decorative, alone or mixed with fresh fruits, especially in glass serving pieces layered with any or all of the following: ice cream, whipped cream or topping, pudding, cake pieces, cookie crumbs and chopped nuts.

FILLED CUPS AND SHELLS

A General Recipe: Serves 12
8 oz. lemon yogurt
1/3 cup all fruit preserves
1 ½ cups mixed berries
Whipped cream or topping for garnish
Spread 1 tsp. preserves in the bottom of each shell. Mix 1 cup berries with the yogurt and divide among the shells. Top with remaining fruit and garnish with topping.

Shell Choices
1) Wonton Cups: Makes 24 –From Eat Up and Slim Down by Jane Kirby and David Joachim
24 wonton wrappers
2Tbs. melted butter
Line a wrapper in each cup of a 12 cup or (2) 6 cup muffin pans. Brush with butter. Lay a 2nd wrapper diagonally on the first and brush with butter. Bake in a preheated 350 deg. oven for 10 min. Cool, then remove from pan.
2) Puff pastry shells or phyllo cups; These are sold frozen in most supermarkets. As a tip, sprinkle the puff pastry shell liberally with sugar before baking as a decorative touch. Fill with fresh or prepared fruit topped with cream or use the recipe above. Only thaw these items as needed and don’t attempt to refreeze any uncooked ones. Store airtight.
3) Tortillas: Spread each of 4 flour tortillas with cream cheese and then place about 2 soup spoons of the drained prepared fruit down the center. Reserve juice. Roll tortilla and place seam side down on a baking sheet. Bake 8 min. in a preheated 425 deg. oven. Cool, chill, optionally garnish with whipped topping and drizzle with reserved juice.
4) Cake Cups: Found in most supermarkets. Fill in any of the above ways.
5) Pastry Dough: Make or buy dough for a 2 crust pie, which should be enough for 6 individual desserts.
 1) Tart Shells: Cut the dough in strips slightly wider than the diameter of the muffin tin cups or custard cups which will be used for baking. Put one strip in the cup, put a dot of water in the center if the bottom and lay the other strip at right angles across it. Lightly press the edges together to seal and trim the top edges folding a bit over to make a rim. Fill partially with raw rice or beans, bake at 450 deg. for about 12 min.
 2) Individual Galettes: Using a saucer as a template, cut dough in rounds. Place on a baking sheet and fold up edges in pleats to make sides. Allow for about 1 ¼ inches all around. Fill with crumpled waxed paper or parchment paper to hold the shape and bake at 450 deg. about 12 min. Cool, carefully remove paper, fill and garnish in any of the above ways.
 3) Turnovers: Using the saucer templates, cut the dough as above. Place 1 soup spoon of drained, prepared fruit on the center. Fold over to make a half moon. Dampen edges and crimp with a fork to seal and prick the top 2 or 3 times. Bake on a sheet in a preheated 450 deg. oven about 15min. until golden. Cool, garnish with powdered sugar, or whipped topping and serve. Alternatively, sprinkle with granulated sugar before baking and simply drizzle with reserved juice.

Apr 5

UPDATING SPRING SIDE DISHES-PART II-CARBS

For several weeks now, I’ve been talking about the growing number of vegetables that are available all year and our increasing interest in and acceptance of preparing them in different ways. Ways that are not perhaps traditional, but perfectly presentable for the current season, in this case, spring.

For nearly two years I’ve been touting incorporating the salad into the entrée as well. Though it’s a great option, it’s not one that’s really suitable for an event meal, and spring is loaded with them, nor is it really welcome on a daily basis. For that the customary three-on-a-plate service is preferred.

The problem is that in spring we crave lighter fare, not the hearty, sustaining, mashed and/or densely sauced, starchy dishes we need in winter. Also as I mentioned a few weeks ago, bathing suit time is coming and we want to avoid foods that add pounds. We can manage the meat and fiber content but what can replace the carbohydrates which are the third element on the standard dinner plate?

The answer is that we rely on the usual carbs; we just choose and treat them differently. We pick small new potatoes with paper-thin jackets, not large bakers, and pair them with low-cal vegetables in recipes. We turn to delicate pasta shapes with lighter sauces and change the rice from bedding into a side filled with healthy ingredients. We can also serve vegetables such as carrots and shallots, which are actually seasonal now, but available all year, as separate carbohydrate sides.

The result is a selection of options, a few listed below, that are less calorie laden than their winter counterparts, yet just as satisfying. Moreover, they represent a welcome change and for the person who enjoys cooking, a fun challenge. There’s a plus in it for everyone.

RECIPES

Carrots Vichy:

Serves 6- From day by Day Cooking by Mary Berry
1 ½ lb. baby carrots
2 Tbs. butter
11/2 tsp. sugar
Salt & pepper
1 1/3 cups water
Parsley for garnish
Place everything in an ovenproof casserole with a tight lid or seal with foil. Bake in a preheated 350 deg. oven 1 ½ hrs. , until carrots are tender. Serve with the cooking liquid but drain a bit if they appear too wet. Garnish with parsley.

Carrots Françoise:

Serves 2- Adapted from Weight Watchers Favorite Recipes
½ lb. carrots in julienne
1 garlic clove – minced
1 Tbs. Lemon juice
1 tsp. oil
1 tsp. Dijon Mustard
Combine last 3 ingredients in a jar and shake well to blend. Boil carrots in a skillet until just tender. Drain and stir in garlic, toss to mix, over medium heat about 1 min. Add the other ingredients, coat carrots and remove from heat. Serve warm, at room temperature or chill.

Caramelized Shallots:

Serves 4-5
1 ¼ lb. shallots or pearl onions-skinned but root end left on
¼ cup butter
1 Tbs. sugar
2 Tbs. wine-red or white-Madeira or port acceptable
2/3 cup water
Salt and pepper
Slowly sauté the shallots in the butter in a single layer over medium-low heat until golden. Sprinkle with the sugar and cook, turning the shallots, until it caramelizes. Add the wine, bring to a simmer for 5 min. then add the water and seasonings. Cover and cook 5 min. Uncover and cook until the liquid evaporates. Adjust seasonings and serve hot.

Quick Potato-Mushroom Casserole:

Serves 4- From day by Day Cooking by Mary Berry
(1) 20 oz. can whole new potatoes-drained
1 ½ cups button mushrooms-stems on-the smaller the better-halved if large
2 cups milk
2 Tbs. butter-melted
1/3 cup flour
Salt & pepper
Melt the butter and toss the mushrooms in it for about 3 min. Stir in the flour until smooth, add the milk and seasonings and cook for 2 min. until sauce starts to thicken. Add the potatoes and cook 5 min. until sauce is thick and contents are heated through. Serve at once garnished with chopped parsley.

New Potatoes and Summer Squashes in Sour Cream Dill Sauce:

Serves 4-6-From Three & Four Ingredient by Jenny White and Joanna Farrow
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1 lb. baby new potatoes
½ cup + to taste fresh dill and chives finely chopped
1 ½ cups sour cream or Greek yogurt
Salt and pepper
Leave jackets on potatoes and cut only if large. Cut squash in slices equal to potatoes’ size. In a wide shallow pan, boil the potatoes until almost tender, add the squash and cook until crisp tender. Drain, return to pan and stir in the herbs. Off heat stir in the sour cream or yogurt. Return to heat and gently warm through. Season to taste and serve.

Pasta with Parsley Garlic Sauce:

Serves 6-Adapted from Recipes 1-2-3 by Rosanne Gold
¼ cup garlic oil
2 large bunches flat-leafed parsley
9 oz. pasta of choice
Salt and freshly ground pepper
Ice water
Chill oil in the freezer for at least 2 hrs. Trim heavy stems from parsley and blanch in boiling salted water for 1 min. rinse in cold water, drain and chop. Blend with ¼ cup ice water until finely chopped; still blending, add oil by the teaspoon, along with salt to taste and enough extra water to make a smooth paste. Cook pasta of choice until al dente, drain, add sauce and serve. Serving tip: If using long strand pasta, twirl sauced strands around a 2-tined serving fork to make individual mounds for each plate.

Couscous with Fruits and Almonds:

Serves 4
1 Tbs. + 1 tsp. butter
½ oz. slivered almonds
3 prunes- slivered
4 dried apricots-slivered
2Tbs.raisins
2 tsp. honey
Salt and pepper
1 box couscous-flavor of choice + water as directed on box
Melt butter in a saucepan and sauté nuts and fruits until almonds are golden, about 3 min. Stir in remaining ingredients and follow directions on the box. Fluff with a fork before serving. Excellent with poultry.
* This recipe can also be made with rice. See directions below

Turmeric Rice:

Serves 4
4 scallions
1 Tbs. butter
1 ½ cups rice
3 cups water
½ cup raisins
¼ tsp. turmeric
1 tsp. beef bouillon granules
Fresh parsley for garnish
Saute the scallions in the butter until crisp-tender, add the rice and cook, tossing until golden. About 2 min. Add everything else but the raisins and parsley, cover bring to a boil, reduce heat and cook for 15 min. Remove from heat, stir in raisins, and let stand for 10 min. Serve garnished with parsley.

Herbed Rice:

Serves 4
1 cup long grain rice
2 ¼ cups water
2 tsp. butter
1/3 cup sliced scallions
¼ cup EACH chopped fresh dill, parsley, cilantro
Salt & pepper
In a large saucepan, bring the water , with a pinch of salt, to a boil, add the rest of the ingredients, cover, reduce heat and cook for 20 min. Remove from heat, season to taste, and let stand, covered, for 5 min. fluff with a fork and garnish with a reserved bit of any of the above herbs.

Mar 29

UPDATING SPRING SIDE DISHES-Part I VEGGIES

I’ve written lots of posts on side dishes, usually focusing on seasonal produce, but in the past two weeks, I’ve been reconsidering that approach. Asparagus is just one of many fruits and vegetables which are now available, fresh, all year. In addition, our increasing interest in exploring other cuisines has made us accepting of a larger variety of meats for spring events than was customary.

Given these two facts, it makes sense to find ways to prepare vegetables, formerly associated with other seasons, in ways that reflect spring, especially if winter lingers, delaying the local crops. We can be confident that new presentations will please cosmopolitan tastes, rather than be rejected as untraditional. This opens the door to loads of new possibilities, and a lot of fun for those who enjoy cooking.

It really isn’t that novel an idea. Carrots, basically a spring crop, have been around all year for ages, so have scallions. We expect to see tomatoes every time we walk into a market and lettuce too, as well as spinach. The trick is to use fresh herbs, forget heavy casseroles and, as with meat, thick sauces and favor lighter, faster cooking methods.

The recipes below illustrate this idea. The first three vegetables, beets, cauliflower and Belgian endive are associated with winter, followed by summer produce, zucchini and snow peas, which despite their name are harvested in July. In these presentations, they will compliment your table décor as well, with a touch of bright colors or pale pastel in keeping with the season.

RECIPES

Beet Salad with Mint:

Serves 4 – From Three & Four Ingredient by Jenny White and Joanna Farrow
4-6 cooked, skinned beets OR (2) 15 oz. cans whole beets drained
2 Tbs. olive oil
1-2 Tbs. balsamic vinegar
Salt and freshly ground pepper
1 bunch fresh mint-leaves stripped and thinly shredded
Cut beets in large dice. Place in a bowl with the oil, vinegar, seasonings and half the mint. Toss well and marinate, chilled at least 1 hr. Serve cold, tossed again, garnished with the reserved mint.

Belgian Endive and Blue Cheese Gratin:

Serves 8- From Recipes 1-2-3 by Rosanne Gold
2 ½ lbs. Belgian endive=about 8 large
6 oz. Danish Blue Cheese
¾ cup heavy cream
Trim bottom of endives and blanch in a pot of boiling salted water about 10 min. Drain, cool and gently squeeze to remove excess moisture. Place endive in one layer in an ovenproof dish suitable for serving. Crumble the cheese over the endive and then pour over the cream. Cook in a preheated 350 deg. oven for 30 min. then place under the broiler until golden, about 1 min. Cool for 5 min. and serve with cream sauce spooned over.

Cauliflower Polonaise:

Serves 4
1 head cauliflower or 1 lb. flowerets
2-3 Tbs. melted butter + 1 Tbs.
2 tsp. lemon juice.
1/3 cup seasoned bread crumbs
Paprika
Salt
Boil trimmed head of cauliflower in salted water about 20 min. until crisp tender. Flowerets take about 10-15min.* Drain well and place in a lightly greased, oven proof dish. Sprinkle with lemon juice, then evenly pour over the melted butter. Toss the bread crumbs with the 1 Tbs. reserved butter and scatter over the top. Bake in a preheated 400 deg. oven until golden on top, about 15-20 min. Serve hot.
Joaquim Radua; Odile A. van den Heuvel; Simon Surguladze; David Mataix-Cols.Meta-analytical cialis cheap Comparison of Voxel-Based Morphometry Studies in Obsessive-Compulsive Disorder vs Other Anxiety Disorders Arehart-Treichel, Scientists Home In On Gene Linked to OCD. Also, tadalafil helps for widening the penile routes so sildenafil mastercard that more blood is pushed to the male reproductive organs. But we are completely unaware about some of the herbal ingredients found in this natural remedy: Shatavari: This herb, which is popularly known as queen of herbs viagra tadalafil in Ayurveda can act as a rejuvenating tonic. Chiropractors are licensed Doctors of Chiropractic (DC) who are trained extensively in the biomechanics of the body as whole and how to correct imbalances and injuries naturally using manipulative therapies and other natural modalities. viagra uk buy *NOTE: Alternatively, sauté flowerets in 1 Tbs. oil and 1 Tbs. butter until slightly golden. Place in the dish with pan juices and only 1 Tbs. butter. Continue as directed above.

Zucchini Fans:

Serves 4 –From Healthy Homestyle Cooking by Evelyn Tribole
4 medium zucchini
¼ tsp. salt
1 ½ oz. grated Parmesan = 1/3 cup
Cut the zucchini lengthwise to within ½ inch of the stem in 5 slices. Arrange in one layer in a glass dish, cover with plastic wrap and microwave on high 4 min. until just soft enough to spread the zucchini apart without breaking. Preheat broiler, and spread each zucchini in a fan shape on a baking sheet. Sprinkle with salt, then divide cheese between the fans. Broil until lightly brown and serve hot.

Broiled Radicchio and Zucchini:

Serves 4*-From Classic Tuscan by Smithmark Publishing
4 zucchini- in ¾ inch slices
2 heads radicchio- cut in halves
6 Tbs. olive oil
Salt and pepper
Preheat broiler. Place the vegetables in a baking sheet, bush with the oil and broil for 4-5min. on each side until zucchini is golden and radicchio is lightly charred on the edges.
*NOTE: This same preparation can be done by omitting the radicchio, doubling the zucchini and sprinkling it with ½ cup toasted walnuts or leaves from 1 bunch fresh herbs-thyme, cilantro and parsley suggested.

Zucchini Flan:

Serves 4- From Recipes 1-2-3 by Rosanne Gold
1 ½ lbs. zucchini-about 4 medium-in ¼ inch dice
4 large eggs
Salt and ground white pepper
½ cups grated Parmesan-Reggiano cheese
Cook zucchini in salted water over medium heat for 5 min. –drain and place in a bowl. Separate eggs and beat the whites with a pinch of salt until stiff. Mix the yolks and seasonings with the zucchini and fold in the beaten whites. Gently pour the mixture into a lightly greased 8 or 9 cup soufflé dish, Bake 20 min. in a preheated 400 deg. oven, until golden. Serve at once, hot.

Snow Peas with Toasted Sesame Seeds:

Serves 4– From Gourmet Cooking with 5 Ingredients by Deborah Anderson
1 Tbs. sesame seeds-toasted
1 lb. snow peas – cut in 1 inch slices
2 bunches scallions, cleaned and cut in ½ inch slices
1 Tbs. canola oil
2 tsp. chili oil
Heat the canola oil over medium heat and sauté the snow peas 2 min. Add the scallions and sauté 2 min. more. To serve add the chili oil and sesame seeds and toss well. Serve warm.

Feb 8

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
When the money in the insurance finds order cialis online runs low, they increase the premium rates. Systemic Inflammation In COPD Contributes To Osteoporosis As many as 35 to 60% http://amerikabulteni.com/2014/01/28/pete-seeger-burada-senator-mccharty-nerede/ levitra sale of COPD sufferers also are diagnosed with osteoporosis. People who use female orgasm enhancements and expertise a normal release of endorphins normally uncover that not only do they truly experience greater all close to, discount viagra but their pressure ranges are also drastically diminished at the same time. Bile acids help the pancreatic enzyme lipase to split the fats in glycerol and buy viagra without rx fatty acids. Cut the fish into 2 inch pieces or if easier into 2 inch strips, just be sure there are 16 pieces. Cut the zucchini or squash into 12 slices. Thread the fish onto 4 skewers using 4 pieces per skewer, alternating each with a tomato and piece of zucchini. Mix the other ingredients except for the quartered lemon. Use as a basting for the fish Cook under broiler or over medium-low coals basting frequently about 15 min. Serve with lemon quarters.

 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.

Nov 2

‘A’ IS FOR APPLES – PART II Just Desserts

New York has been called “The Big Apple” in show biz lexicon since vaudeville days. Back then, anyone booked to ‘play the Palace’ gained instant super star status and was welcomed to the theater with a huge basket of fresh fruit arranged in a pyramid topped with a big red apple. Eating the apple was considered such good luck that the term; “taking a bite of the apple” came to mean the act was a ‘hit’. Other phrases refer to apples as being linked to good fortune too, or at least to the right path to choose; ‘Take an apple to the teacher’, ‘An apple a day keeps the doctor away’ and ‘Don’t upset the apple-cart’ are some of them.

This is quite a feat for a fruit that got a ‘bad rep’ in the Garden of Eden. Other objects, like black cats, have been permanently stigmatized for less. My guess is that people liked apples so much they didn’t let anything stand in the way to enjoying them, and enjoy them we have for thousands of years.

Originating in Central Asia, and related to the rose, apples are now grown worldwide. Through simple transplanting in different climates and soils, plus cross breeding, over 7,500 different species of apples now exist, most of which were developed for specific use. Juice, cider or alcoholic beverage, baking and raw ‘table apples’ are the main categories of apple production and there are plenty of choices within each, many introduced in the past fifty or so years. If you picture the ‘Big Apple’ in the fruit basket as a Red Delicious, forget it. They appeared in the 1950s, followed by the Golden Delicious about the time Granny Smiths were imported from Australia.

First, to clear up a misconception, all apples can be eaten raw, some just won’t taste as good. Those better cooked are usually more tart and have less juice. However, the public rarely sees the major types for juicing or commercial processing, except to buy crab apples for jelly at a farm market. It is important though, since the majority of apples sold in markets can be eaten raw or cooked, with the exception of the Red Delicious which can’t tolerate heat, to choose the right apple for the job. The most recommended breeds for cooking in the U.S. are the Golden Delicious and Granny Smith, but Winesap, Macintosh and Rome have traditionally been baked. The choice is really an individual one. Pick the type you like. Wikipedia offers this advice:

“Properties of a good apple — Apples for table are characterized by a firm pulp, elevated, poignant flavor, regular form, and beautiful coloring; those for kitchen use by the property of falling as it is technically termed, or forming in general a pulpy mass of equal consistency when baked or boiled, and by a large size. “

The recipes below are as ‘easy as apple pie’ but a bit more cosmopolitan and even gourmet, without being more complicated, time consuming or difficult to make. I’ve made them all, several often, and actually I’m always surprised at how quickly and neatly the dish was completed. My family and/or guests are always awed at how flavorful and downright good they taste. The best thing is that they provide a welcome change and a little change is a good thing, right?

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
½ 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

Easy Apple Strudel:

Serves 6-8-FromRecipes 1-2-3 by Rozanne Gold
2 ½ cups compote
5 Tbs. unsalted butter-melted
7 sheets phyllo dough
lay sheets of phyllo on a flat surface and coat each lightly with butter using a pastry brush, restacking them as you do. Spoon apple compote parallel to one of the short sides of the phyllo leaving a 3 inch margin. Roll up tightly like a jelly roll. Place, seam side down on a baking sheet. Brush top with remaining butter and bake in a 375 deg. oven for 25min. Cool and serve in slices. Best within 3 hrs. of baking, do NOT refrigerate, not even leftovers.

Dutch Apple Cake:

Use an 8 inch round cake pan
2-3 apples-depending on size, peeled, cored and sliced
1 cup flour
2 Tbs. sugar + a little for garnish
2 eggs beaten
2 ½ oz. butter
2 Tbs. milk
½ tp. baking powder
¼ tsp. salt
Cinnamon and sugar for garnish
Sift dry ingredients, blend in butter. First stir in eggs then milk. Pout into a greased and floured pan and arrange apple slices decoratively in a circular pattern over the top. Sprinkle with cinnamon and sugar. Bake at 450 deg. for 40 min. Serve on a plate or from pan. Optionally pass whipped cream.

PIES:

All serve 8-10, baked in a 9 inch pan. Packaged pie crust dough is fine or—
My Crust Recipe for single crust pie
1 cup flour
1/3 cup shortening- Crisco
3 Tbs. + if needed ICE water
In a deep bowl, cut shortening into flour with 2 knives until pea sized crumbs form. Add the water a Tbs. at a time mixing until dough holds together. Form into a ball cover and chill 30 min. Roll on a floured surface until slightly larger than the pan. Line the pan with the dough, cutting off or tucking excess under and crimping edges. Crust can be frozen, chilled or baked ahead according to pie directions.

French Apple Pie

3-4 lb. cooking apples-peeled, cored in ¼ inch slices
¼ cup melted butter
¼ cup sugar
½ tsp. ground cinnamon
Successively layer the apple slices so they lay flat, in the pie shell; a circular pattern looks best for presentation. Sprinkle each layer with some sugar and cinnamon. When the crust is filled, pour the melted butter over all, and then garnish with sugar and cinnamon. Bake in a preheated 450 deg. oven 10 min, then at 350 deg. for 30-40 min. until apples are tender and crust is crisp. Best done serving day, but can be done the day before. Store at room temperature.

Apple, Raisin, Walnut Pie

1 ½ cups chopped cooking apples
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3 cups apple cider
1 cup sugar
1 tsp. cinnamon
1 Tbs. lemon juice+ ½ tsp. zest
2Tbs.butter
½ tsp. salt
3 Tbs. cornstarch
½ cup chopped walnuts.
Double crust recipe or buy 15 oz. package of 2 dough rounds
NOTE; I like a thin crust, so this will allow for some extra, especially if making a lattice top. Don’t use over a heaping ½ cup shortening. Store left over dough chilled and use within 10 days, or roll and freeze.


Line pie pan.

Dissolve the cornstarch in ¼ cup of the cider; put all the other ingredients except the walnuts in a pot and heat to boiling. Stir in cornstarch mix, and simmer, stirring until thickened. Stir in nuts. Pour into bottom crust. Top with top crust, well vented, or lattice top. Bake at450 deg.for10 min. then at 30-35 min at 350 deg. Cool before slicing.
To prepare in advance; the cooked filling can be kept chilled, in a plastic container for several days and then poured into the shell and topped before baking. The pie pan can be lined and the top crust dough kept chilled in plastic wrap for several days as well

Apple Dumplings:

Serves 4
Pastry for a 2 crust pie* or 1 sheet puff pastry-see note below
4 cooking apples- peeled and cored
½ cup sugar + more if needed
4 drops vanilla syrup or ¼ tsp. cinnamon
Separate dough into 4 parts. Roll each to ¼ inch thickness and cut about a 6 inch square in the center. Save extra dough for another use. Trim the bottoms of the apples so they stand upright and place one in the center of each square. Fill the cores with sugar and a drop of vanilla or a pinch of cinnamon. Pull the dough up around the apple, completely covering it, pinching seams together and at the top to close**. Sprinkle tops with remaining sugar and cinnamon. Bake on a sheet at 400 deg. for 40 min. or until crisp. Serve warm or chilled, alone or with whipped cream. *NOTE: Rozanne Gold’s recipe in Recipes 1-2-3 replaces the pie crust with a sheet of puff paste. The cooking time is reduced to 20 min. Otherwise the recipes are the same
** I like to save the stem and stick it into the top, it’s decorative and defines the pastry.

Grandmother’s Sour Cream Apple Cake:

Serves 12 +
5 cups peeled, cored and sliced tart apples
¼ cup butter
½ cup sour cream
1 cup sugar
1 lemon- zested and juiced
2 Tbs. flour
½ cup chopped almonds + ½ cup toasted, slivered almonds
8 eggs separated
½ tsp. salt
Sugar, cinnamon and dry bread crumbs for garnish
Whipped cream for serving—optional
Cook the apples with the butter in a covered skillet over low heat until soft, stirring occasionally. Add the next 4 ingredients and the egg yolks, lightly beaten, to the pan and cook until thickened. Cool. Whip egg whites with salt until stiff and fold into apple mixture. Spread batter 1 inch thick in a large pan or baking dish and sprinkle top with sugar, cinnamon, bread crumbs and slivered almonds. Bake at 325 deg. for 45 min. or until the cake is firm. Can be served hot, but is best chilled with whipped cream.

Amaretto Souffle with Caramelized Apple Pearls:

Serves 6– From 5 Ingredient Gourmet Cooking by Deborah Anderson
2 cups whipping cream
2 cups sugar – divided
2 Tbs. amaretto liqueur
4 large tart apples – peeled and cored
½ cup toasted slivered almonds, slightly chopped
Whip cream until stiff, beat in1 cup sugar and liqueur. Pour into 6 ramekins or a round 9 inch serving dish. Chill. Using a melon baller, scoop out (24) 1 inch balls from the apples. Heat the remaining sugar in a small saucepan, stirring constantly until it caramelizes and becomes pale amber. Spread the toasted almonds on a sheet of waxed paper. One at a time, using a toothpick or skewer, dip the apple balls into the caramelized sugar, coating well and then onto the almonds, rolling to coat one side or one half. Cool the ‘Pearls’ on the almonds and place them, almond side down on the chilled, whipped cream ‘souffle’ just before serving.

Easy Mulled Cider:

This is a great, fast way to serve a hot drink on a cold day, or a way to finish the meal for those who don’t want dessert. Kids love it because it makes the ‘ordinary’ special.
20 whole cloves
(4) 3-4 inch cinnamon sticks
1 gallon cider
Stud the apple with the cloves, bring everything to a simmer for 2-3 min. and pour into a bowl to serve. Ladle hot into mugs.


Oct 26

‘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
If you realize that you are having an issue, talk to your partner before problems escalate. you could check here levitra without prescription Weak erection is another problem preventing males to engage in lovemaking. buy levitra online http://deeprootsmag.org/category/departments/woody-guthrie-centennial/?feedsort=rand Many online sites even have online experts to answer viagra sample free your queries related to particular diseases. Pain which develops slowly deeprootsmag.org purchase cheap levitra and comes and goes over time and exhibit signs of aging. Dissolve sugar in water and soak apple slices 15 min. Drain and place in a single layer on a parchment lined baking sheet. Bake in a 200 deg. oven for 2 hours, turning once or until dry, golden and slightly curling. Cool and use at once or store in airtight containers. Serve with cheese dips, or topped with a cheese curl or small dab of cheese-Blue or Cheddar recommended. These can be re-hydrated by boiling in a bit of water or apple juice until soft to use as pie or strudel stuffing.

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.
 

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