Posts from the ‘Recipes’ Category

Nov 16

HOW TO MAKE THE BEST GRAVY AND SAUCES

Thanksgiving is really the start of five weeks of celebrating various holidays, ending New Year’s Day. Those weeks are filled with feasts, parties and social gatherings requiring food, not every day fare but festive, attractive party food. The best way to dress up any dishes’ presentation isn’t just with garnishes but with gravy or sauce.

Every cuisine lists gravies and sauces in two separate categories, just as languages give them diverse names, but some confusion persists as to their definitive difference because, in fact, they are very similar. Both are pourable used to enhance various solid foods, flavored with the same herbs and spices, created using the same ingredients by the same process. (See post for Nov. 20, 2014 and Dec. 4 & 12. 2014)

The difference is simply that gravy is made from a meat stock, pan drippings, boiled meat and/or bones. Sauce is based on any other liquid, juice, milk, wine etc. This explains why Italians always say “Tomato gravy” not tomato sauce. The dish is made from boiling the whole tomato, not just the rendered juice and is designated a ragu or gravy. French tomato sauce, made from the rendered juice, is considered a sauce.

In my book Savvy Sauces and Gravies, I explain that both dishes are made using either flour or cornstarch as a thickener by creating a slurry or a roux. Personally, I’ve found cornstarch yields a clearer product, but doesn’t keep as well, tending to become watery when reheated.

A SLURRY is made by dissolving a measured amount of thickener in an ample amount of cold liquid which is then poured into a specific amount of hot liquid to be thickened. The whole is maintained at a low boil, stirring constantly, until desired thickness is achieved-usually about 3 mins.

A ROUX is usually made with flour rather than cornstarch. A measured amount of butter or margarine is heated to foam then a measured amount of thickener is stirred in off heat, to make a smooth paste. Quickly add a measured amount of cold liquid, whisking to avoid lumps. This can then be added to a main body of a dish and stirred as above to desired consistency. It can also be made into a sauce itself by heating to a simmer and stirring constantly until thick enough, about 3 min.

Slurries are more often used for making gravies and thickening stews and soups because the fat from the meat is sufficient to make the final product smooth. If not, a pat of butter is a recommendation before serving. Roux incorporates the fat in the base, making it better for silky sauces but requiring too much fat to be healthy in larger quantities. However, both methods can be regulated to yield dishes of various thicknesses from thin to very thick.

The basic formulas are:

SLURRY: A few simple rules for making one:
1) The dissolving fluid should be room temperature and at least twice the amount of the thickener–
for example 1 Tbs. flour to 2 Tbs. liquid
2) Be sure the powdered thickener is fully dissolved
3) Remember to include the amount of dissolving fluid in the total amount to be thickened when
calculating the quantity of thickening powder needed.
4) For stews, gravies. soups etc. the base liquid should be skimmed of as much fat as possible or the
end product can become heavy, glue-like and separate. Cooling the liquid before adding the
slurry, if time allows, lets the fat congeal and be easily skimmed. This aids the incorporation
of the slurry reducing the chance of lumping.
5) Return to the heat, bring to a low boil and stir until thick as wanted, about 3 min.

PROPORTIONS:
THIN: 1 Tbs. flour or ½ Tbs. cornstarch per 1 cup liquid= Soup
*MEDIUM: 2 Tbs. flour or 1 Tbs. cornstarch per 1 cup liquid = Gravies, Casseroles, Stews, Gratins
sauces
THICK: 3 Tbs. flour or 1 ½ Tbs. cornstarch per 1 cup liquid=Soufflés, accompanying dessert sauces

ROUX: Rules for the Basic White Sauce-Also known as Béchamel Sauce * or Basic White Sauce
1) Be sure the butter or margarine are foaming. Then remove from heat at once.
2) The blending of fat and thickener must be a smooth paste
3) The liquid should be room temperature or below when added to the paste. Add it all at once
and whisk or stir vigorously to make sure it’s all incorporated before heating it to avoid lumps.
4) Stir constantly until it reaches a simmer and achieves desired thickness, about 3 min

PROPORTIONS:
THIN: 1 Tbs. flour or ½ Tbs. cornstarch + 1 Tbs. butter per 1 cup liquid = Soups

*MEDIUM: 2 Tbs. flour or 1 Tbs. cornstarch +2 Tbs. butter per 1 cup liquid =Stews, Gravies,
Gratins, Sauces
THICK: 4 Tbs. flour or 2 Tbs. cornstarch + 4 Tbs. butter per 1 ½ cup liquid = Soufflés,
accompanying dessert sauces
* Denotes most frequently used consistency with the most cook friendly variations.
TIP: 1 Tbs. = 3 tsp.

Tips and Trouble Shooting
1) For older or family recipes, cornstarch and flour can substitute for arrowroot and tapioca
2) Be sure the thickening agent is incorporated into the liquid or mixed into a smooth paste before adding it to the base liquid
3) A spoon may be all that’s needed with slurry, but for roux, use a soon for the paste then whisk in the liquid and continue whisking until the mixture is smooth before using a spoon to stir
4) The mixture will make a ripping sound as the sides of the pot are scraped with the spoon. When the sound stops, the product is cooked.
5) The base liquid can be warm when thickening a slurry but it’s best room temp or chilled for roux. Otherwise the thickening agent will cook too fast and clump.
6) Stick to the formula proportions. If lumps form, whisk briskly, use a hand mixer or a blender with a tablespoon of water added gradually.
7) If the meat is too lean to rend, canned broth may replace the natural juices for a gravy and a pat of butter may be needed at the end to ‘finish’ or to smooth it.
8) Making the roux and adding the fluid are easiest done off the heat. When the paste seems incorporated into the fluid, the pot can be returned to medium heat

9) Overcooking will thin the gravy. For this reason it’s usually made just before serving. If it’s made ahead, rather than keep it warm, allow it to cool, but stir occasionally to avoid congealing. Reheat on low then medium-

10) Always remember to adjust seasonings before serving
11) To remove excess fat, chill or skim with a spoon or by running a paper towel across the surface. Whisk to incorporate the solids
12) If over cooking or re-heating thins the gravy, allow it to cool, sift in more flour, stirring as you do and repeat the thickening process by cooking for about 3 min. This may blunt seasoning so be sure to check taste.

13) The best way to avoid trauma, or errors, is to practice. Make a few dishes requiring gravy before the big day. It will give you confidence.

Basic Recipe Examples

Turkey Gravy: Yield 1 quart
4 cups rendered drippings from cooking turkey-skimmed
8 Tbs. flour
Kitchen Bouquet
Bell’s Poultry Seasoning
Put 6 ½ cups broth in a clean pot. Combine the flour and the 1 ½ cups broth in a large glass jar with a tight lid. Shake and stir the jar until the flour and broth are well mixed. Put the pot on a medium-high burner, stir in the slurry mix and continue stirring until it comes to a slight boil. Turn down heat to medium and continue to stir until desired thickness. Reduce heat to warm, add Kitchen Bouquet for color and Bell’s for seasoning to taste. Serve within a few minutes stirring often.

MY CUCUMBER BISQUE; Serves 4 for dinner-6 for luncheon (Thin Slurry)
4 or 5 large cucumbers—peeled, seeded and roughly sliced
Chicken broth to cover- about 1 qt. with 1 cup reserved
Salt and pepper- to taste if needed
Sour Cream
Paprika
Chopped chives
2 Tbs. Flour
Boil the cucumber in the broth until very soft-about 20 mins. Make a slurry of the reserved broth and flour. Add to the pot at the end of cooking and boil for 3 mins. Blend the soup to a smooth consistency. Correct seasonings-but remember cucumber is a very delicate flavor. Chill. Serve in bowls topped with a dollop of sour cream a sprinkling of paprika and chopped chives.

MY CAULIFLOWER AU GRATIN: Serves 4 to 6 (Medium Roux)
1 large head of cauliflower – leaves trimmed off and par-boiled
3 Tbs. flour
3 Tbs. butter
1 ½ cups milk
Garlic powder, salt and pepper to taste-sparingly
¼ cup grated cheddar cheese
½ cup grated Parmesan
Paprika
Place the cauliflower in an oven proof serving dish. Make a roux of the butter, flour and milk then cook into a white sauce adding the garlic, salt and pepper. As it finishes add the cheddar cheese until it melts. Correct seasonings, and pour over the cauliflower. Cover with the grated Parmesan, and sprinkle with Paprika, Bake in a pre-heated 350 deg. oven 30 to 40 min. or until golden and bubbling. Serve at once.

GRAVY is the narrower field with fewer variations. SAUCES on the other hand, exist in infinite variety and are extremely versatile. A working knowledge of their basics is a real asset in the kitchen. Many sauces are familiar to us and regularly used; melted butter can be a sauce, but so are mayonnaise, pancake syrup and dessert toppings. Sauces range from the simple to the complex, yet often encountering the word on a menu conveys sophistication. This is the secret charm of sauces. They can be taken for granted or add instant glamour to the ordinary. They can dress up a dish, moisten a dry one, transform leftovers or even provide the basis for the whole recipe. Sauces made by deglazing the sauté pan with added ingredients are in this category.

The simplest sauces are GLAZES, made by melting a food in its solid state, for example jelly, or sugar, over low heat while adding a liquid, usually flavored, to transform it into a pourable consistency and alter its taste to compliment the flavor of the dish it accompanies. If the dish is roasted, the glaze may be added during the cooking and will usually be mentioned on the menu.

Only slightly more complicated are REDUCTIONS. Here a liquid like broth, stock, wine or juice is simmered (cooked just under low boil) until the water content evaporates reducing the volume, thickening the consistency and intensifying the flavor. Reductions can be started over a base of cooking vegetables, a canned broth, even a deglazed pan. Often they need to be strained to smooth them and a pat of butter added at the end will give them a silky finish.

COULIS is a sauce made by of vegetables or fruit, then cooking the meat pureeing and straining it, often adding spices or herbs. These days it would seem more of a condiment, usually encountered dribbled over a dish or decoratively around a plate rim. This includes what, returning to the tomato discussion, the jarred or canned tomato “sauce “dear to many generations of spaghetti lovers as opposed to the heartier tomato “gravy”.

Sauces using a thickening agent are probably the widest varied group, encompassing three major thickening agents, egg yolks, flour and cornstarch. Arrowroot and tapioca are sometimes mentioned in recipes, usually older ones, but to keep the pantry simple, I don’t use them, substituting either flour or cornstarch.

EGG thickened sauces generally follow the same procedure. The yolks are beaten in a bowl and the other ingredients are heated on a stove. A bit of the hot liquid is poured into the eggs to warm them and prevent them scrambling when introduced to the heat as they’re added to the pot. Then the mixture is stirred constantly to prevent curdling until it thickens to the desired consistency. Because of the hazards associated with raw eggs, it’s wise to avoid the “No Cook” recipes for these sauces, but there are plenty of excellent powdered ones available for those short on time.

However, this does open the door for a look into the world of classic sauces according to the French, with some guidance from Julia Child and Alma Lach. There are 5 WARM “Mother” sauces, 2 COLD “Mother” sauces and 1 in a category of its own; for a total of 8 sauces. A “Mother” sauce is one whose taste is integral to the dish(es) with which it is served and be can be modified to create several other sauces, some of which can be further modified to create a third generation of sauces; grandchildren as it were. Several sauces can form the basis of a dish such as Lobster Newburg or Chicken a la King.

*The most fundamental of the classic French sauces is the Béchamel described above, which is quite simply a roux made with milk and/or cream. The other Mother sauces are Sauce Volute, Hollandaise,Demi-Glace, Sauce de Tomate, Mayonnaise, Oil and Vinegar and Sauces au Burre(Butter Sauces) I explore all of them, plus their offspring in Savvy Sauces and Gravies, explaining how to make them, use them and build on them, including directions for popular sauces like Marsala, Picatta, Cranberry, dessert sauces such as raspberry, even custard filling.

In the book, I show how to make sauces to fit your needs, to make them do double duty, give you options, giving recipe examples, including one multi task recipe. I also discuss pan sauces you can create as you cook. But that’s such a big topic I’m going to save it for a discussion closer to the holidays.

Nov 9

TURKEY A to Z

Turkey trauma is quite real. I had a neighbor who happily cooked a standing rib roast every Christmas but dealing with the Thanksgiving turkey always terrified her. Perhaps it’s the fact that a turkey is probably the largest and heaviest item we cook, but it’s really no different than roasting a chicken, or any other bird. It just takes longer.

Choosing a turkey is the same as it is with other birds too. When looking at two or more of equal weight, pick the plumpest. It will be the meatiest because the bones are identical weight.

There used to be bins of turkeys in stores all year. Now they only appear before Thanksgiving, offering different types of turkeys. There’s the pre-basted, the double-breasted domestic, and, if the store is connected a southern chain, the Texas turkey. Prized by Texans, these birds are close to wild turkeys. They’re leaner, with longer necks, coarser grained, darker hued meat, less of it white, with a stronger, slightly ‘gamey’ flavor. I prefer the double-breasted domestic birds and I like a Tom, or male. Toms are less fatty than hens, or females and larger, usually over 18 lb. I go for 22-25 lb. because it’s no more effort and I like having cooked turkey meat in the freezer for easy meals. There’s a whole post on these recipes coming up on Thanksgiving Day, Nov.25, 2023.

I used to buy a more expensive fresh turkey for Christmas, which has to be prepped and cooked when bought. Then, one year a Dec. 24^th snowstorm nearly ruined my holiday. I decided fresh really weren’t superior enough to be worth the worry and have stuck to frozen ever since. The prepping is the same, only the thawing is different.

I start thawing my bird in the cold garage 24 hr. before I want to start prepping. If I’m in a hurry, I may substitute 8-12 hr. in the house. As soon as I can remove the wrapper and leg braces, I immerse it in cool water until I can remove the giblet bag and neck. Then I drain it remove the oil gland at the base of the spine, clean the cavity of any organic bits, coat it with salt and return the bird to a cool water bath for about 2 hours. I rinse it well and let it sit in fresh cool water until I’m ready to stuff and cook it. I’ve never had a problem with this process, but of course, timing varies with weight.

Knowing about thawing is important because in the past 15 yrs., turkeys in December are not as available and far more expensive, costing as much as three times more, than at Thanksgiving. I learned this the hard way, by ordering an identical bird to the one I bought in November, for pick-up in December. The first cost under $20.00 and the second over $45.00. Now, I buy two birds at Thanksgiving and save one for Christmas. Actually, with food prices today, and the savings of prepping for any event ahead, or simply taking advantage of sales, a freezer, even a little one, is a sound investment.

As you’ve gathered, my approach to turkeys is bigger is better because they s-t-r-e-a-c-h. I love leftovers, they make wonderful impromptu meals and it’s relaxing to know you have the basis of dinner on hand. A larger bird can give you that with only a bit more cooking time and no extra effort. Turkey meat freezes well and given the seasonal prices now, getting a larger one is an economy. So do stop and think before you cut back on size of the bird for holiday dinners this difficult year.

When I’m ready to stuff and cook a turkey, I remove the water and sit it on end for about 0 min. to drain the excess water. It’s very important the turkey be put into a preheated oven as soon as it’s stuffed and that you follow cooking instructions for times and temperatures, especially noting the differences between stuffed and unstuffed birds. I explain each of these steps in detail in my post for Nov. 15, 2012.

To simplify things, here is a roasting chart from famous food writer and teacher David Joachim’s book, 5,000 Food Tips and Tricks. The cooking times are a bit longer than other charts and I truly believe safer. The oven temperature is 325 deg. and the temperatures required for doneness are 180 deg. for the breast and 165 deg. for the stuffing.

—————————————————————————————————————————————–

Weight Fridge defrosting Cold water defrost Roasting unstuffed Roasting stuffed
_____________________________________________ _______________________________________

5-7lb. 16-22 hr. 3-5 hr. 1 ½ -2 hr. 2-2 ½ hr.
7-9 lb. 18-24 hr. 4-6 hr. 2-2 ½ hr. 2 ½ -3 hr.
9-11 lb. 24-36 hr. 8-10 hr. 3-3 ½ hr. 4-4 ½ hr.
12-15 lb. 36-48 hr. 10-14 hr. 3 ½ -4 hr. 4 ½ -5 hr.
16-20 lb. 48-64 hr. 16-20 hr. 4-6 hr. 5 ½ -7 hr.
___________________________________________________________________________________

Stuffings, both for cooking in bird and separately, are discussed in my posts for Nov.19, 2012 Nov. 3, 2016 and more recently updated, Nov. 19, 2020. The first post gives the fundamentals of stuffing making and the basic recipe for bread stuffing which can be modified in so many ways. The more recent post explores 10 different stuffing recipes, among them Wild Rice, Squash, Mushroom and Cranberry, with an eye to trying something new this year to brighten the holidays. The most important things to remember in dealing with stuffing is that always stuff the bird just before placing in the oven and all stuffing, regardless of ingredients, must register 165 deg. to be considered cooked through and ready to be served. Finally, be sure to remove stuffing as soon after dinner and store separately. For freezing tips, see the storing section below.

Gravy is another important accompaniment to a roast, especially turkey. It’s important to remember that gravy is an accessory not a star, but it’s a make or breaker. Unless it complements the entrée, is compatible with the other dishes and has a pleasing texture, it can ruin the meal. The first two requirements aren’t much concern, especially if the gravy base is the juice rendered by the meat. The last can be more difficult. For example a little fat from the roast can give it a silky texture, just as a pat of butter smooths a sauce, but too much can cause it to break, or separate, making it appear, and taste, greasy. Also, improper introduction or cooking of the thickening agent can make gravy lumpy and unappetizing.

Both problems can be easily solved. A large amount of excess fat can be removed by slightly chilling the rendered juice and spooning it off, a light film by gently drifting strips of paper towel across the top of the reserved juice, 4-5 strips usually suffice. To avoid lumpy gravy, dissolve the thickener in cold liquid before adding it to the saucepan and whish constantly until desired density is reached.

I discuss these problems, specifically different ways of thickening and how to avoid errors, in my post of Nov. 20,2014 and in depth generally for both sauces and gravies, with many recipes and variations in my book Savvy Sauces and Gravies available at dinnerwithjoy.com/books products/ and Amazon. It’s also part of my book Food Facts for Millennials available at the above sites and summarized in my post of June 7, 2018. I deal with the subject in detail in next week’s post Nov. 16, 2023, and include advice on using pan sauces for leftovers.

Carving a turkey is not difficult. There are 2 main methods, one traditional and the other more recent, either way the first move is to remove the wing and leg, with thigh, by slicing through the joints, on one side to give clear access to the breast. Then either slice the meat off the breast parallel the breast bone, in clean strokes or make one slice through the lobe along the breastbone and another along the bottom perpendicular to the backbone, removing the entire lobe, which can then be sliced crosswise. The thigh meat can be sliced separately. Repeat on the other side.

I do this in the roasting pan, but you may need to move the bird to a board for the second method of carving. For this it’s easier to mound at least the first serving of stuffing on the serving platter before you start to carve.

Stripping the carcass sounds more labor intensive than it is. (See post for Nov. 28, 2019) Set out a plate, size dependent on the amount of meat left on the carcass, and cut, or pull the meat off the bones, putting it on the plate. Toss the bones pieces of cart ledge, joints, and any pieces of skin in a large pot as you go. When finished stripping, cover the pot contents with water, bring to a boil, reduce heat and simmer about 2 hours. This will make soup or stew base. When it is finished, strain and store in plastic containers with lids and freeze. Do not skim it. The fat will form a hard layer on top which keeps the broth fresh and can easily be scraped off before thawing for use.

Tip for freezing stuffing. Store stuffing in plastic containers with lids and cover with a few tablespoons of the broth. This prevents the stuffing from drying out and locks in flavor and texture.

To freeze the meat, I divide it into piles, small, for soups and chilies, medium, for stews and casseroles, and large, for pan sautés or sauced dishes. I use plastic wrap to seal it into size-labeled 2-portion packages, and freeze the packages in bags. Depending on the turkey and the number of guests I served, I usually count on having the basis for 10-15, 2-serving meals on tap. It’s a real stress saver in the weeks ahead and a great reward for having cooked a big bird.

I do love leftovers and I’ve written many posts focused on turkey recipes over the years, each discussing a different aspect of transforming leftovers into delicious, fresh appearing meals. There’s no excuse for re-runs or boredom, or reason not to enjoy the leftovers for months. As I said turkey freezes very well.

For those who want a preview of leftover recipes before buying their turkey and can’t wait for the Nov. 23 post, which will include specific uses for different sized pieces of meat, here’s a list of links to recipes like Lasagna, Stuffed Portabellas, Pizzas, Turkey with Mushrooms in Creamy Wine Sauce, Cranberry Salad with Nuts and Feta, Ravioli with Lime-Balsamic Vinaigrette……….

LINKS

Dec. 21, 2011 Nov. 15, 2012 Nov. 19, 2012 Nov.29, 2012 Dec. 2, 2013 Nov. 20, 2014 Nov.27, 2014 Nov. 18, 2015 Nov. 3, 2016 Nov.24, 2016 Nov.23, 2017

Nov 2

FESTIVE SIDE DISHES TO MAKE AHEAD

Anyone who has read this blog knows that I’m a huge fan of dishes which can be prepared ahead, stored and finished for serving. I’m not referring to commercial frozen or packaged foods, because I’m also a fan of ‘from scratch ‘cooking. It’s healthier, having fewer preservatives, especially sodium, tastes fresher, makes a better presentation and is usually less expensive, particularly when you have time to take advantage of sales on ingredients.

However, for me, the biggest reward for preparing dishes in advance is the way it relieves stress. There’s time to follow the recipes, the knowledge that they are ready and waiting is calming as the occasion nears and having them allows you to relax and socialize with your guests. Another huge benefit to dishes which can be made ahead and finished before serving is that, by nature, they’re transportable.

Au Gratins are leaders in this category because the main dish is always cooked first and then the toppings added and browned. Gratins also keep and freeze well. I think that’s due to the sauce leaving less exposed surface area. The only problem was, since most of the sauces were dairy based, Gratins didn’t fit some dietary regulations but now, with all the plant based milks available, they can.

Some of the recipe suggested in the linked posts are prepped with ingredients mixed and need only a few minutes cooking on site to be ready for table. Others are cooked almost to finish and then finished as reheated before serving. Both these and the Gratins are easily made ahead and transported, if needed, to the serving site.

This becomes important at this time of year, because Thanksgiving is returning to its roots. It’s a weekday holiday, and most people work. So hosting this day’s dinner is hard for one person. More and more, it’s becoming a communally prepared feast, which gives it a sense of unity and sharing in keeping with the spirit of the day-actually a nice change.

So most falls, I write a post on Portable Holiday Side Dishes. When I checked past posts, to avoid repeating myself, I was shocked to see I how many recipes are on file. I wanted to give you guys plenty of options, but there were too many recipes for one post. I decided to do as I’ve done with Valentine’s Day, and provide a linked listing of the posts, with their contents, for you to explore. Below that I added a few new recipes. If you’re interested in stuffing recipes go to Nov. 19, 2020. Sweet potato recipes are on Nov. 12, 2020.

POSTS

1)Nov.13, 2014— EASY THANKSGIVING SIDES: Sweet Potatoes Anna. Cauliflower au Gratin, Sweet Pea Pods with Mushrooms, Green Beans with Onions

2)Nov. 10, 2016–PORTABLE VEGETABLE AND SALAD RECIPES FOR THANKSGIVING: Spinach Pie, Corn Pudding, Balsamic Brussels Sprouts with Walnuts and/or Bacon, Cauliflower Polynesian, Cheesy Squash and Kale, Baked Acorn Squash Halves with Apple, Maple, Nut Topping or Maple, Chipotle Glaze plus 4 salad recipes

3)Dec. 15, 2016–23 EASY SIDE DISHES TO PERK UP HOLIDAY DINNERS: Sweet Potato Cranberry Casserole, Potato and Carrot Bake, Sweet and Sour Carrots, Brandied Carrots, Cauliflower with Raisins, Southwest Cauliflower, Cauliflower with Bok Choy, Quickie Lemony Brussels Sprouts, Minted Snow Peas, Orange Glazed Green Beans, Green Beans Genovese, Green Beans with Garlic, Lemony Sautéed Escarole, Kale and Onions, Broccoli and Daikon, Spinach Stuffed Mushrooms, Stuffed Eggplant, Fennel with Onions, Kohlrabi Gratin, Chayote with Scallions

4)Nov.6, 2017–AU GRATINS ARE GOLDEN: Boursin Stuffed Mushrooms, Roasted Potato, Garlic and Leek Gratin, Gratin Douphinois, Fennel, Tomato and Garlic Gratin, Gratin topping plus 2 entrée and 1 dessert recipes.

5)Nov. 15, 2018—PORTABLE HOLIDAY SIDE DISHES: Kale au Gratin, Turnips au Gratin, Two Potato au Gratin, Mashed Rutabaga, Marbled Mashed Potatoes, Tipsy Sweet Potatoes, Spiked Carrots, Green Beans with Pecans and Blue Cheese, Broccoli with Cranberries, Apples and Almonds

6) Nov. 11, 2021—EASY, FESTIVE THNKSGIVING SIDES: Spiked Sweet Potatoes, Spinach, Kale, Broccoli or Rabe Sautéed in Oil with Garlic, Stove Top Pumpkin Quarters

RECIPES

Turnips Au Gratin: Serves 4– From Try Foods Intl. Inc.
1 ½ lb. turnips- peeled and thinly sliced*
1/3 cup turnip greens reserved and chopped*
¼ cup finely diced onion
¼ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper
3 Tbs. seasoned breadcrumbs
Layer a quarter of the turnip slices in the bottom if a greased casserole. Sprinkle with 1 Tbs. EACH onion, cream and cheese, 1/3 of the greens and seasonings to taste. Repeat layers 3 times, topping with remaining cream, cheese and breadcrumbs. Cover and bake 350 deg. 30 min. Uncover and bake 15 min. more until golden. If making ahead, do the second baking before serving.
*Kohlrabi can be used in place of turnips but remember they lose about half their weight in peeling so buy an adjusted amount.

Two Potato Au Gratin: Serves 6– From Home Journal Cookbook
1 ½ lb. sweet potatoes-peeled and in ¼ inch slices
1 ½ lb. white potatoes in peeled and in ¼ inch slices
2 scallions trimmed and sliced thin
4 Tbs. flour
2 cups skim milk
Salt and pepper
1 Tbs. butter
½ cup grated Parmesan cheese
Boil potatoes in water for about 5 min. until crisp tender, drain. Spoon with scallions into a greased 8 inch square casserole and dot with butter. Combine flour and milk in a saucepan and bring to a simmer, stirring constantly, until thickened, about 5 min. Season to taste and pour over vegetables. Top with cheese. Bake in a 325 deg. oven 20-25 min, until golden and bubbly. If making ahead do the baking just before serving.

Southwestern Corn: Serves 4 —
2 cups corn kernels-frozen or fresh
1 Bell pepper in 1 x ½ inch strips
¼ cup chopped onion
2 Tbs. softened butter or margarine
Cook pepper and onion in butter until soft and coated. Add corn and pepper and cook over low heat until corn is tender, about 10 min. Serve or chill and reheat before serving.

Parmesan Roasted Vegetables: Serves 4
1 ½ cups cauliflower florets
1 cup broccoli florets with stalks cut in ¼ inch pieces
1 red Bell pepper cut in ¼ inch strips
8 oz. red potatoes cut in 1 inch pieces-about 2 medium
1 Tbs. oil
2 clove garlic- minced
1 tsp. dried basil or rosemary
¼ tsp. pepper
2 Tbs. grated Parmesan cheese
Toss vegetables in a large bowl with 3 Tbs. water. Add all other ingredients but Parmesan and toss to mix. Spray a 15 x 10 inch rimmed baking sheet with non-stick spray. Spread vegetables on pan and roast in a preheated 375 deg. oven for 35-40 min. until just tender, stirring once or twice. Sprinkle with Parmesan, toss lightly, and roast for 10 min. more to desired doneness. If transporting, chill to store, bring to room temperature, toss with Parmesan as placed in serving dish and use final roasting to reheat.

Oct 26

OTHER FALL FRUIT DESSERTS

After last week’s post, with delicious pumpkin recipes and links to lots of yummy pumpkin desserts, pies and more, it’s time to stop and ask: “What if you’re tired of pumpkin, or don’t want a spicy pie after a full meal, or just don’t like pumpkin? Well, there are many other wonderful fruit desserts to choose from because, believe it or not, fall has more fruit crops than spring-apples, grapes, pears, cranberries and, of course, all kinds of nuts.

Below is a recipe sampling for desserts using each of these fruits with links to posts giving information and more recipes attached to each category heading. I have also referred to three former posts, which deal with the general subject of fall fruit desserts. Their links are: Dec.12, 2012, Nov.8, 2013 and Nov. 7, 2019.

The first recipe here, Pecan Pie is special for me. I love the pie, but only found it in New England and the South, never in the Mid-Atlantic States. If I wanted it, I had to make it and doing so taught me that I, with little experience, could adjust a recipe, altering a dish to taste as I wanted it to. So often the pie I was served had gelatinous center with few nuts. The one I created had a light custard center full of chopped nuts. It gave me the courage to go on and carve my own cooking adventures.

I include the Apple, Raisin, Walnut Pie because it’s a close substitute, taste wise, for the Thanksgiving traditional Mince Pie. I don’t know if mincemeat is even sold anymore. Heavily laden with suet, it was one of the first foods to go when we became health-conscious about diet. I doubt if younger people even know what suet is. Still Mince Pie has a flavor long associated with Thanksgiving, and it’s nice to keep traditions alive, not to mention this pie is delicious-I think better than mince.

In addition, I’m including my pastry recipe. The biggest secret is ICE water, not cold—ICE. I often substitute ¼ cup wheat pastry flour for the white. It adds taste and crispness to the cooked crust. Finally, when baking pie shells for custard pies, especially if they’re refrigerated, I use an egg, or even a cream or milk wash on the dough before baking. It helps to waterproof t and prevent sogginess.

Above all, as you read this, if you don’t see a recipe you like, do click on the links. There are many more wonderful desserts in the posts. And many options for the coming holidays, not just Thanksgiving.

RECIPES

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.
NOTE: Tis will do 1 crust plus a lattice top if rolled thin. For 2 crusts increase flour to 1 ½ cups and shortening t0 ½ cup.

My Pecan Pie: Serves 6-8
¼ cup butter
2/3 cup brown sugar
3 eggs well beaten
¾ cup dark corn syrup
1 tsp. vanilla
Dash salt
1 cup pecan halves-divided 1/3 cup reserved
Crust for pie shell
Chop 2/3 cup pecan halves. Cream together the butter, brown sugar and salt, add the syrup, incorporate well, then fold in the eggs and chopped nuts blending evenly. Pour into the pie shell and use the reserved nuts to decorate the top. Bake in a 450 deg. oven 10 min. and reduce heat to 350 deg. for 30-35 min. more until a knife inserted comes out clean. Cool. Pie will puff then fall slightly. Serve on day of baking or store covered overnight.

Apple, Raisin, Walnut Pie: Serves 6-8
1 ½ cups chopped cooking apples
2 cups raisins
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.

APPLES: Nov. 2, 2017, Sept. 21, 2023

French Apple Pie : Serves 6-8
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 garn 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.

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.

CRANBERRIES: Nov. 30, 017

Cranberry Crisp: Serves 6
12 oz. fresh cranberries=2 cups
1/3 cup sugar
½ cup chopped walnuts
1 egg
½ cup of flour
½ cup sugar
3/4 cup butter- melted
Lightly grease a 9 inch pie plate. Fill with berries, top with 1/3 cup sugar and nuts. Beat egg until foamy, beat in butter, flour and remaining sugar until batter is smooth. Pour over berries. Bake in a preheated
325 deg. oven until browned, about 45 min. This is best served warm with ice cream or whipped cream.
NOTE: This can be stored, before baking, the berries in the pie plate, covered, and the batter in a container in the refrigerator for about 3 days. Combine and bake. Probably can also be reheated in the microwave the day after baking.

Cranberry Orange Walnut Ice Cream: Serves 6-Very quick and easy to make.
2 cups cranberries
¾ cup sugar
1 orange –quartered, seeds removed
½ cup chopped, toasted walnuts
1 pint vanilla ice cream- softened
Coarsely chop berries and orange, with rind. Stir in sugar and blend fruit mix, making sure the orange rind is pulverized, add walnuts and stir into softened ice cream. Pour into a mold and freeze until firm. Unmold and serve garnished with cranberries and walnuts. Or spoon ice cream into a freezer container; a couple of hours before serving fill a decorative freezer-proof bowl with individual scoops of ice cream and spoon them into dessert dishes at table
*This ice cream recipe is packed with fruit. I love it this way but some people, especially children, may prefer it if the quantity of vanilla ice cream is doubled in proportion to the fruit. Keeps frozen as long as commercial product.

PEARS: Nov.16, 017, Dec. 3, 2020

Pear Kuchen: Serves 8-10
Pastry for a 9”spring form pan or a 1 crust pie-if home-made add 2 Tbs. sugar to the dough See recipe above
1 quart canned pear halves = (2) 16 oz. cans
3 eggs
½ cup sugar
½ cup cream or fruit juice
Line the bottom and sides of a greased spring form pan with the pastry. Drain fruit and arrange cut side down in pan. Beat eggs with sugar and liquid until light and pour over the fruit. Bake at 400 deg. for 10 min. and then at 350 deg. until custard is set about 30 min. Sprinkle with slivered toasted almonds or cool and scatter chopped almond brittle over the top. Serve with whipped cream.

Wine Poached Pears: Serves 8
8 Bosc pears—peeled but stems left on
2 cups cranberry juice
1 cup lighter red wine such as red zinfandel or Pisano
1cup water
¼ cup sugar
1cinnnamon stick
Put everything but pears in a large pot and heat to dissolve sugar, bring to a simmer and add pears. Cover and continue simmering, turning occasionally until pears are tender 15-20 min. Cool in syrup still turning to keep color even. Can be made a couple of days ahead, but chill fruit separate from syrup to keep color

even. Gently re-heat syrup and serve around pears.

GRAPES: Oct. 29, 2020

Grape Pie: Serves 8-10-From- https://www.tasteofhome.com/recipes/ruby-grape-pie/
Pastry for a 2 crust pie See recipe above.
4 cups (2 lbs.) seedless red grapes-halved
2/3 cup sugar
½ tsp. ground cinnamon
3 Tbs. cornstarch
2 Tbs. lemon juice
1 Tbs. lemon zest
2 Tbs. butter
Combine grapes, sugar and cinnamon in a saucepan, toss to coat and marinate 15 min. Add cornstarch, lemon juice and zest, bring to a boil, stir for 2 min. or until thickened. Pour into a pastry lined 9 inch pie plate, dot with butter and cover with top crust. Seal, trim, flute and cut steam holes in top. Bake at 425 deg. for 20 min. then at 350 deg. for 30-35 min. or until golden brown. Cool on a wire rack.

Grapes in Sweet Sour Cream: Serves 4
2 lb. seedless grapes –red makes a better presentation
1 cup sour cream
¼ cup sugar- or to taste
¼ tsp. cinnamon
Remove grapes from stems, wash and dry well. Stir the cream, sugar and cinnamon together and taste to adjust seasonings. Gently stir in the grapes and chill well. Serve in compotes. Can be transported separately and mixed before serving. Cream can be mixed a day or two in advance.

Oct 19

PUMPKINS EVERYWHERE

It’s the height of pumpkin season and since we’re so used to seeing them everywhere, we don’t often stop to appreciate their uniqueness, aside from being the only food item with a spice mix flavoring things from coffee to bread. We think of pumpkin as a symbol of fall, but actually, since it’s sown in spring, it’s the last of the summer fruit harvests. That’s right; horticulturally pumpkin is a fruit, related to berries.

Native to North America, pumpkin has been grown globally for years, but except for sweet custards and purees in the Near East and Asia, it’s generally relegated to animal fodder, especially in Europe. I remember seeing pumpkins scattered around cattle food troughs in Italy. Only in North America is pumpkin considered primarily human food, suitable for many dishes at table; it’s recipes interchangeable with those of winter squash.

Moreover, pumpkin is the only fruit iconic of not one, but two holidays and aptly so. It puts on a mask as a Jack-O-Lantern for Halloween and it was one of the first foods the Indians introduced to the settlers in Massachusetts. Finally, pumpkin is valued for both its meat and its seeds, which roasted are called Pepitas, favorites in several cuisines, especially those with Iberian roots.

Sadly, though we enjoy pumpkin while it’s in season, about 8 weeks, as is normal for fruit, we forget about it when autumn is over and focus on holiday party foods. Then comes deep winter, when pumpkin and the other hardly squash dishes would be perfect, but we don’t revisit them. Pumpkin custard pie would be a great dessert on a cold winter night, as would the chilled chiffon version on a hot summer one, but they aren’t offered despite pumpkin being available in cans all year.

The recipes below are a sampling of the many in posts on this site. For general recipes on pumpkin, go to Nov.8, 2012, Oct. 21, 2014 and Oct. 15, 2020. For details of Stew in a Pumpkin, a favorite of mine click on Nov. 11, 2015. To see recipe examples of squash and pumpkin interchanged, go to Oct. 22, 2015. For Squash recipes go to Oct 24, 2019, Nov. 4, 2021, and Oct. 22, 2022. Pumpkin desserts are on Nov. 8, 2018, Nov. 18, 2021 and Nov. 17, 2022. Pumpkin desserts other than pie are on Oct. 6, 2016 and Oct 21, 2019.

RECIPES

Ham, Gouda, Pumpkin Canapes: 4 open sandwiches or 16 canapes

PUMPKIN BUTTER

15 oz. can pumpkin puree

⅓ cup ginger ale

¾ cup sugar

½ teaspoon ground cloves

1 teaspoon cinnamon
½ teaspoon nutmeg
Combine all ingredients in a large saucepan over high heat. Bring to a boil. Reduce heat to low and let simmer for 30 minutes until thickened, stirring very frequently to avoid burning. Let cool completely and refrigerate until ready to use.

PROSCIUTTO TOASTS

4 slices hearty bread

¼ cup pumpkin butter

2 oz. prosciutto

¼ lb. Gouda cheese (smoked or regular) thinly sliced

Fresh thyme-or a sprinkle of dried

Set oven or toaster oven to broil. Top each slice of bread w. 1 tablespoon pumpkin butter. Divide prosciutto over pumpkin butter. Top with cheese slices and thyme. Broil toasts 8-10 minutes until cheese is bubbly and beginning to brown in places. For Canapes cut each bread slice in 4 pieces before toasting. Serve hot.
NOTE: To make ahead, wrap and refrigerate before toasting. Toast to reheat.

Creamy Pumpkin Soup: Serves 6
1 ½ lb. pumpkin cut in chunks without rind
1 lb. white potatoes
1 Tbs. oil
2 Tbs. butter
1 large onion chopped|
2 cups vegetable stock
1 tsp. tarragon
½ tsp. nutmeg
2 cups milk
1-2 tsp. lemon juice
Salt and pepper
Heat the oil and butter and sauté onion until soft; add the pumpkin and potatoes and sweat over low heat, stirring often until tender. Add seasonings and stock, simmer 10 min Cool slightly and puree. Add milk and reheat to serve, but don’t allow to boil. Add lemon juice as a seasoning perk before serving.

Pumpkin Ravioli: Serves 4
1 lb. pumpkin cooked and mashed until smooth
½ tsp. cinnamon
2 Tbs. butter
24 wonton wrappers
Mix pumpkin with the cinnamon. Lay out the wrappers on a flat surface and place 1 tsp. of the squash mix. In the center of each; top with another wrapper and dampen the edges with water and press to seal. Alternately, place ½ tsp. filling in the center and fold the wrapper over to form a triangle.
Bring 4 qts. salted water to a boil and cook the ravioli, a few at a time, until they float. Remove and drain on a plate. Melt the butter, pour over the ravioli and rewarm in a microwave before serving. Garnish with parsley and/or Parmesan.

Spinach Ravioli: Serves 4 This dish is especially good when served combined with the squash ravioli in equal amount. With or without meat the combination makes a full entrée.
(1) 10 oz. package of chopped spinach- thawed and drained
1 cup ricotta or cream cheese
½ tsp. nutmeg
2 Tbs. butter
24 wonton wrappers
Repeat the process as directed above, substituting the spinach, mixed with the cheese and nutmeg for the ingredients in the squash recipe. Serve on the same plate with the squash ravioli using the full 4 Tb. butter as a sauce.

Stew in a Pumpkin: Serves 6
This is a favorite recipe of mine, and one I’ve also featured in a post on reasonably priced dinners. It’s great for a weekend or a dinner party at this season. Can also be made and served individually in small pumpkins.
3 Tbs. butter
2 lbs. beef cubed—well trimmed pork can also be used
3 Tbs. cornstarch
2 large onions diced
3 tomatoes chopped
2 Tbs. butter
¼ tsp. EACH salt and pepper
3 cups beef stock
½ lb. prunes
½ lb. dried apricots
3 sweet potatoes sliced
(2) 10 oz. packages corn –thawed and drained
1 pumpkin, top cut off and reserved, cleaned of pulp and seeds.
Melt 3 Tbs. butter in a Dutch oven. Roll the meat in the cornstarch and brown. Set aside. Melt 2 Tbs. butter in a separate pan and sauté vegetables until tender. Add to meat with juices. Add all remaining ingredients except pumpkin cover and simmer 1 hr. Preheat oven to 350 degrees. Ladle stew into the pumpkin; set in a roasting pan with 1 inch of water, and bake for 1 hr. Carefully transfer pumpkin from the pan to a serving dish and replace its top as a lid for garnish. Serve at once scooping out some of the pumpkin meat as you ladle out the portions.

NOTE: I save clean-up by sautéing the vegetables in the Dutch oven first and then browning the meat. It’s one less pot. Also if you have it on hand, replace one cup of stock with beer. It deepens the flavor.

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

Hands down the best custard pumpkin pie recipe is on any can of Libby’s pureed pumpkin.

For the traditionalists who simply want to upgrade the standard custard pie, here are some topping ideas:

Nut Topping: Mix 2/3 cup pecans or walnuts+ 2/3 cup brown sugar + 3 Tbs. butter. Sprinkle over pi. Place in a 425 deg. oven until it begins to melt. Spoon over pie.

Eggnog Cream: Reduce 2 cups commercial eggnog over low heat, by half about 20-25min. Chill well and spoon over pie before serving or pass on the side.

Meringue: Beat 2 egg whites until soft peaks form, add 1-2 drops vinegar and continue beating adding ¼ cup sugar gradually until stiff peaks form. Swirl over chilled pie, covering top, but not crust. Place in a 425 deg. oven until peaks turn golden.

Pumpkin Chiffon Pie– This is a great pie for anyone who doesn’t like the more intense flavor of pumpkin custard or to serve in warm weather.
1 baked pie shell- this is especially good with cinnamon and sugar and/or ground nuts added into the dough
1Tbs. gelatin softened in ¼ cup cold water
1 ½ cups cooked pumpkin
½ cup sugar
¾ tsp. salt
1 tsp. Cinnamon
½ tsp. ginger
2 eggs-separated
1 cup milk
¼ cup chopped toasted walnuts, pecans or Brazil nuts for garnish
Beat the egg yolks slightly; combine with the seasonings milk and pumpkin inch and cook over boiling water stirring constantly 5 min. Add the gelatin and stir until dissolved. Chill until slightly thickened. Beat the egg whites to soft peaks then add the sugar, beat to stiff peaks and fold into the pumpkin mixture. Pour into the baked shell, garnish with the nuts and chill until firm. Serve cold.

Pumpkin Tiramisu: Serves 10-12
1 ½ cups whipping cream
¾ cup sugar
8 oz. cream cheese
15oz. can pumpkin
¾ tsp. pumpkin pie spices
3 oz. pkg. ladyfingers halved
¼ cup rum
2 oz. amaretto cookies -crushed
Beat the first 2 ingredients until stiff, beat in the next 3 until smooth. Line a 9 inch springform pan with half of the halved ladyfingers, squeezed together so no spaces remain. Sprinkle with 2Tbs. rum. Cover the ladyfingers with half the filling and top with the rest of the ladyfingers and 2 Tbs. rum. Spread the rest of the filling on top and Sprinkle with crushed cookies. Chill overnight.

Pepitas: Yields 2 cups- From https://www.rachelcooks.com/pumpkin-seeds-pepitas-eight-ways/

Traditional

2 cups Pepitas
1 tablespoon olive oil
1/2 tsp salt
1/2 to 1 tsp of freshly ground pepper

Preheat oven to 300°F. Line cookie sheet with foil or parchment paper. Combine all ingredients and spread in a single layer on prepared sheet pan. Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.

NOTE: This website lists 8 different flavorings such as pumpkin, chili-maple, and ginger-soy.

Pumpkin Pie Spice Mix:
1 cup sugar-preferably bar or super-fine sugar
½ tsp. EACH salt, cinnamon, ginger, nutmeg, allspice
Stir everything together in a glass jar. Screw on the lid and shake well and put in a cool dark place for several days to incorporate the flavors, shaking every day or so to keep them blended. This can be adjusted to suit personal preference.

Oct 12

TRICK OR TREAT UPDATE

There’s a rumor that Trick or Treating is dying out. Not true! Can you believe American children would let a night of free candy go away? No, Trick or Treating is simply evolving to fit the times. The suburbs, particularly the developments, once teeming with kids, were the stronghold of the practice. Now they are home to singles, childless couples, retirees, and empty nesters who want to stay put. The feeling of a social community is gone and streets which blazed with porch lights on Halloween are dark. Parents feel the need to accompany even older children on their rounds.

Moreover, Trick or Treat hours, 5-8 P.M, are strictly regulated by towns and HOAs, with the first hour, reserved for toddlers only. However, most of their parents work and can’t get home in time. So traditional methods of Trick or Treating no longer work and modifications are needed.

Actually, several options are already available. One is that town and shopping centers feature a Trick or Treat Night on Halloween. It’s a safe solution. The children are constantly in sight in a brightly lit area and probably end up with more ‘loot’. Another is for the families in a neighborhood to designate one garage where they all bring candy, offer cider, and let the kids mingle for an hour or so. Don’t forget, Halloween is usually on a school night. This isn’t a party but it is a special childhood memory.

A third option gaining popularity is called a Trunk Treating. Here a neighborhood, possibly two, size helps, or a school, church or community organization get together and choose a large open space, preferably an empty parking lot, but a field will do. They alternately drive and back their vehicles in wide circle, leaving lights on, and open trunks, decorated for Halloween, holding candy. It’s very like the garage party, only larger scaled. As with the other two options, it restricts the kids to a well-lit, safe area, while providing enough ‘Treats’ and creating enough of an ‘occasion’ to satisfy them.

These Trick or Treat ‘gatherings’ relieve some of the pressure on choosing a dish for family dinner that night too. It no longer needs to be something stable enough to serve twice, hours apart, the kids early and the parents later. Fast food even becomes an option. Halloween dinner is difficult to plan for families with children who go out because it has specific requirements.

It’s always a challenge to feed excited children. For any success, the food needs to be something they like, appetizingly presented, easily, quickly eaten, preferably by hand—utensils are a red flag saying This takes time!” Therefore it also to be has something which won’t drip, spill or leave greasy fingers. Trust me, a spot on a costume is a disaster to be avoided!

I started out with a casserole, which was a real failure—too dfficult to serve, to eat and to clean up. Then I tried pizza-the kids ate it, but reheated, 4 hours later, it wasn’t the treat we parents needed. I finally settled on soup, which I could keep warm for hours and sandwiches I could assemble as wanted and it worked, even after the kids were grown, because we still gave out candy.

I relied on creamed vegetable soups, well pureed, using the pureed vegetables as the major thickening agent, and a protein filled sandwich. I tried to add some interest to the sandwiches, like the baked apple slices in the ham and cheese below and cut them in pieces the kids could take with them, when the doorbell rang.

RECIPES
SOUPS: These take the place of vegetables in a normal dinner. I prefer to make soups from fresh or frozen produce rather than use canned to avoid the sodium and other preservatives. It’s healthier. Though each can adjust to other ingredients which will make a more sophisticated dish, the recipes are left in basic form because they are intended for children. One note-If keeping the soup warm for any length of time, use slim milk, half and half or heavy cream. All other grades curdle when heated. 1 Tbs. of yogurt or sour cream is a nice finishing garnish for most of the recipes. Recipes are for 6 servings unless otherwise noted.

Cream of Cauliflower
1 large onion diced
1 large stalk of celery diced
1 medium head cauliflower chopped or 1 lb. frozen
6 cups chicken stock
1cup half and half
Salt and pepper to taste
Garlic powder, caraway seed or dried dill-Optional
Simmer the vegetables in the stock until tender. Puree to desired texture, return to pot and add cream and seasonings and herbs if using. Can be made ahead and kept chilled for two days after pureeing. Add cream etc.as reheating. Keep warm on low, adding water or milk if and as needed.

Cream of Broccoli
1 lb. broccoli fresh or frozen –stems peeled, chopped
1 large onion-chopped
1 large stalk celery-diced
6 cups chicken stock
1 cup half and half—or optionally almond milk
Salt and pepper to taste
1/3cup+ 1 Tbs. grated Parmesan cheese
Follow directions above for cauliflower soup. Garnish with 1Tbs. grated Parmesan per mug.

Pea Soup with Mint: Serves 2 in bowls.
Following the steps above, I sautéed a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth*. After simmering them for 20 min. they were pureed and, needing no other seasoning, chilled. They were garnished with sour cream and a sprig of fresh mint.
Two variations of this soup would be to add either a package of frozen or ½ lb. fresh asparagus stalks to the peas (saving the tips for garnish) OR omit the mint, and add a box of frozen, chopped spinach and a 1/8th tsp. nutmeg to the peas. Proceed as above and garnish with a swirl of plain yogurt.

Carrot Soup: Serves 2 in bowls.
See directions above-To the sautéed onion, I added 1lb peeled, sliced carrots (not the baby ones) and about 3 cups chicken broth* to cover. After pureeing, I divided it into two bowls and added 1/8th tsp. ground ginger and 1Tbs. frozen orange juice concentrate to one, and 1/8th tsp. coriander and 2tsp. chopped fresh cilantro to the other. They were served chilled and garnished with orange peels on one and a sprig of cilantro on the other.
Two variations of this soup would be to add ½ a peeled, cored apple per serving, before cooking, and substitute cider or apple juice for some of the broth with a pinch of cinnamon for seasoning OR replace the other seasonings with 1/4tsp curry powder.

Lilly’s Cream of Potato (My favorite as a child!)
1 Tbs. butter
1 large onion diced
1 ½ lb. potatoes-peeled and diced
6 cups chicken stock
½ cup half and half
Salt and pepper to taste
1 Tbs. Parsley flakes + more for garnish
Melt butter in a large pot and coat onion, add stock and potatoes. Simmer until potatoes are tender and follow directions above. Serve garnished with parsley.

Corn and Sweet Potato Soup
1 Tbs. oil
1 lb. frozen corn kernels
1 medium-large sweet potato-diced
1 large onion-diced
1 jarred red pepper-optional
7 cups vegetable stock
½ tsp. cumin
salt and pepper to taste
Brown the onion in the oil, add the stock the corn and the potato and simmer for 10min. Use a little of the stock to make a paste of the cumin and add to the pot along with the pepper if using. Simmer for 5min. more. Puree and return to pot, or chill, season as reheating.

Italian Tomato Soup: 2 Servings
(1) 8 oz. can tomato sauce
(1) 8 oz. cup water
1 envelope beef bouillon
1/8 tsp. oil
Garlic powder, pepper, dried oregano and basil to taste
Heat all ingredients at a slow simmer until flavors meld, about 8 min. Serve.

French Lentil Soup
The beauty of lentils is that unlike other legumes they don’t have to be soaked before they’re cooked. 1 lb. bag of green lentils
1 large onion diced
3 Tbs. oil
1 large carrot thinly sliced
3 Tbs. tomato paste
2 bay leaves
½ cup red wine
2 tsp. dried oregano
2 Tbs. red wine vinegar
Water to cover
Salt and pepper
Sauté the onion in the oil until soft; add the carrot, tomato paste, bay leaves, lentils and water to cover. Bring to a boil and simmer, covered 1-1 ½ hr. stirring and adding more water as needed. When the lentils are cooked, add the wine, vinegar and oregano. Cook 5 min., remove bay leaves and blend to a rough puree. Combine with soup in pot, stir and season with salt and pepper, reheat if necessary and serve.

Creamy Pumpkin Soup
1 ½ lb. pumpkin cut in chunks without rind
1 lb. white potatoes
1 Tbs. oil
2 Tbs. butter
1 large onion chopped|
2 cups vegetable stock
1 tsp. tarragon
½ tsp. nutmeg
2 cups milk
1-2 tsp. lemon juice
Salt and pepper
Heat the oil and butter and sauté onion until soft; add the pumpkin and potatoes and sweat over low heat, stirring often until tender. Add seasonings and stock, simmer 10 min Cool slightly and puree. Add milk and reheat to serve, but don’t allow to boil. Add lemon juice as a seasoning perk before serving.

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

SANDWICHES: The object here is to create sandwiches that arouse children’s curiosity and stay fresh longer. As stated above, sleeve bread is too absorbent and tends to dry out, especially when toasted. The best alternatives are denser breads like Jewish rye, Focaccia, and pita pockets or rolls which add flavor. It also helps to reduce the amount or replace the condiment spreads. Tasty as they are they do moisten the bread. I’ve found an excellent option is to place thin slices of fruit between layers of filling or use a dryer ingredient like cream cheese or nut butter.
The recipe below is an example of this type of sandwich and it has worked well in lunch boxes and on picnics but it’s only an outline. I’ve included other suggestions, however the combinations you choose are up to you and about pleasing your family’s individual tastes as are the quantities of meats, cheeses etc. in the fillings. Obviously a pre-teen can handle a heftier sandwich than a toddler.

Ham, Cheese and Apple Sandwich: Serves 2
4 slices bread-Jewish rye or pumpernickel suggested, or 2 wheat buns
Deli sliced ham and cheese-choices optional-I like Swiss
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 ½ apple slices on bread between ham and cheese per sandwich, to keep moisture from ruining bread

Suggestions
1) Sliced chicken or turkey on Jewish rye lightly spread with Dijon or spicy brown mustard
2) Sliced chicken or turkey on a crusty roll or focaccia with slices of melon or grape halves.
3) A salmon filet, chopped or whole, sprinkled with dried dill weed, on a bagel spread with cream cheese and chives or mixed with onion powder, and optionally thin slices of cucumber.
4) Sliced smoked salmon in the above recipe
5) Drained, canned tuna mixed with drained relish, India or pepper etc. on a roll or in a pita pocket
6) Roast or corned beef on a roll or focaccia spread with cream cheese mixed with horseradish
7) Roast beef on Jewish rye topped with drained sliced or stems and pieces of canned mushrooms which have been baked about 10 min. on low heat in a bit of butter and a little soy sauce-and drained.
8) Sliced hard boiled eggs on Jewish rye thinly spread with Dijon or spicy brown mustard.
9) Peanut or another nut butter topped with crumbled cooked bacon on Jewish rye
10) The Elvis-peanut butter and sliced banana great in pita pockets

Oct 5

COOKING TIPS AND KITCHEN SHORTCUTS

Food shopping is an increasingly time consuming chore, especially with the growing trend to make fewer trips and shop for longer periods. I know my advice to start early stocking up for the holidays adds pressure but it really does bring savings in both time and money. So it’s only fair that I offer some advice on dealing with the extra quantities as well.

The following advice comes from three sources. In 2020, Bon Appetit Magazine interviewed several restaurant chefs on what they had learned when Covid forced them to cook at home. I had to smile because restaurant chefs don’t retail shop, or worry about prices, unless they’re chef-owners, or going over budget, and they have assistants. Usually their advice on domestic cooking sounds like re-inventing the wheel, but these responses were very ‘uncheffy’ and they did have some good points on food storage since they deal in quantities.

The second source is Cook’s Magazine. They concentrate on comparing ingredients and improving technique and can be relied on for sound, down-to-earth cooking information on kitchen utensils as well as using food products.

My third source of advice is the Cooking Club of America Magazine. Their membership of incredible home cooks, monthly share the tips and tricks they have discovered to make food prep easier and more fun. They’re truly ingenious but decidedly for domestic use and would be impractical in a commercial venue.

Bon Appetit follows restaurants, interpreting recipes for home serving. Restaurant chefs buy in bulk their paramount concern in planning ahead is getting food safely stored as soon as possible. Freezing is the fastest way to do this and the best way to preserve freshness. See posts Sept. 13, 2018 and Sept.20.2018..
1) Ground meat needs special attention because it has more surface areas which spoil quicker than a single piece. I advise freezing it in portions which allow for individual servings and/or divided use, about 4 per pound.
a) I freeze meat, especially beef, in individually wrapped balls, which can be baked or broiled as separate entrees, centered on a plate of pasta or thawed in correct amounts for a casserole.
b) Try ground pork, lamb, and sausage as well as beef and poultry, opening a variety of recipe options
c) When buying Valu-Packs, I use 1 lb. to make and bake tiny meatballs. Stored bagged, they can be added, frozen , to a sauce or microwaved and served as canapes with a dipping sauce

2) Freezing produce is covered in the links provided above but I’ll add a trick I devised while living in Italy. Italians are focused on seasonal vegetables but as an American, missed non-seasonal options. The green goods grocer sold tennis-sized balls of trimmed, blanched, drained spinach and kale which I could wrap and freeze. It’s simple to do at home and great way to deal with leafy vegetables on sale or in valu-packs.
a) Potatoes are too watery to freeze well domestically unless mashed but I often opt for the 10
lb. bag. Separate the ones of suitable size for baking. Bake and stuff but hold the second baking. Wrap, freeze and bag them, then simply garnish and bake for a quick, elegant side. Do not microwave-the skins won’t crisp.
b) Eggplant doesn’t freeze domestically. A good rule is if an item isn’t frequently found in the glass freezer cases; don’t try to freeze it at home.
3) Grains freeze well and the chefs advice cooking and bagging extra to have on hand.

4) Fresh Produce in the refrigerator is still subject to the FIFO law-First in=first out but there are exceptions.
a) A head of cabbage will last longer than a bunch of fresh herbs, apples longer than pears. So check often and use good sense.
b) Get to know the more durable produce. Cabbage for example can do so much more than most people realize, steaks, stir-fries, grilled sides. Fennel is delicious both raw and cooked.
c) If herbs are wilted, blanch and puree them. Make into a pesto or freeze in ice trays and bag the cubes to use as flavorings. 1 cube=2 Tbs. Pears and other fruits can be used in baked goods or c cooked, pureed and frozen as can vegetables. They are good sauce bases and for pesto.

5) The best way to extend the life of fresh vegetables, beans, snow peas, celery stalks and especially those with roots, carrots, radishes, scallions, is to store them immersed in water not in the crisper.
a) Store celery, the outside stalks halved, scallions and herb upright in containers as flowers in a vase, roots left on.

6) Dated refrigerated products are also subject to FIFO, but that too has changed. Chefs used to be all about pitching anything over date, now they advise caution and testing. The white coating on the Parmesan can be ground in and the cheese frozen. A crust forming on sour cream merits inspection. Perhaps it can be scraped off, the remaining cream repackaged for quick use.
a) The best tools to determine spoilage are your nose, and dipping a finger-tip in for a small taste. If these tests say O.K.-go with it.
b) Have a few recipes to use ‘iffy’ products handy, rather than letting them expire while you seek ways to use them.

7) Find a multi-purpose sauce to perk up dishes and other sauces which suits your cooking style and tastes. It may be based on tomatoes, peppers, anchovies, there’s even a good, hot eggplant one. Just be sure your family likes it and it can be added to or passed with recipes to give them a bit of ‘newnesss’.

8) Beans are indigenous to every cuisine and always there to provide an economic, flavorful, satisfying meal but, news flash, they should always be cooked in a broth flavored to fit the finished dish.
a) People claim beans take too much time but no longer. Instant Pots and Slow Cookers changed that but the stove top method has changed too.
b) No long soaking required. Rinse the beans and simmer them in the flavored fluid of choice. It will take 2 or more hrs. depending on the type bean. So take that zoom meeting, cook it after dinner or on the weekend. Beans are better the next day.
c) If you want a quicker method, first hard boil the beans in their liquid for 6-10 min., depending on size of bean, turn off heat and allow to sit covered for about 30 min. to expand them. Return to a boil, then simmer for 30-45 min. more-continue with prepping the finished dish.

Cook’s Magazine is focused on techniques, the best utensils and proper and extended uses of ingredients. Its advice is always solid and I’ve incorporated many of its suggestion into not just my recipes but my regular cooking routine. Here are some which will help with holiday prep.
1) Onions cut lengthwise are milder in taste. For more bite cut them crosswise

2) To give commercial broth the fuller taste and body of homemade, add ¼ tsp. unflavored gelatin to 1 cup broth. I add 1 Tbs. to ½ cup broth, let it soften, then microwave it to dissolve, add it to the quart carton. It really enriches the taste of gravies, sauces and stocks.

3) When browning ground meat, add ¼ tsp. salt and baking soda and let it sit for 20 min. before cooking. This prevents it from getting thin and watery.

4) Garlic powder tastes like fresh if mixed with an equal amount of water and sautéed in butter before added to mashed potatoes or other dishes.

5) Stop any vinaigrette from separating by adding 1 Tbs. molasses. .Makes a much better presentation.

6) When coating a roast with a rub, sparingly sprinkle with granulated sugar just before roasting. It doesn’t taste, but it melts and holds the rub on as well as browning.

7) To give a two-crust pie a crunchy, sweet crust, brush the top thoroughly with water, then sprinkle 1 Tbs sugar over it before baking.

8) This I haven’t tried but I trust Cook’s advice. For a perfect, 4 lb.medium rare, boneless rib roast, preheat oven to 500 deg. and put meat in for 12 min. Turn the oven OFF and leave it alone for 2 hr. DON’T PEEK. Remove the roast and let it rest for 20 min. Slice and serve.
a) To economize substitute a Top Sirloin roast for the rib one.

The Cooking Club of America is filled with members who love to cook and are really good at it. They are experts at devising efficient ways to use appliances and finding short cuts to working with food. (posts July 9, 2012, June 16, 2019) It’s important to know your appliances, utensils, and to take advantage of cooking tips especially how to make objects multi-task.

1) Put the roast on the second to the bottom shelf and a sheet of vegetables on the bottom shelf. It’s a lower temperature for the veggies, but they make it up in time. Put any vegetable side dishes or bake potatoes next to the meat pan.

2) Once an oven or other appliance is ready, don’t turn it off after one task. Bake that cake. Boiling a vegetable? Throw in a couple of eggs for eating during the week. Use the hot burner to sauté another vegetable or toast nuts.

3) To avoid being burned when checking the temperature of the contents of a pot while cooking, put the stem of an instant read thermometer through the openings in a slotted spoon, and lower it until you can get an accurate reading.

4) Use corn holders to secure round objects like tomatoes, onions and lemons, for slicing

5) Chopsticks are handy in the kitchen to remove food from the toaster, to rearrange food on a platter or roasting vegetables and to easily pit cherries, cut a small “X” in the bottom. Remove the stem, insert the narrow end of the chopstick and push the pit out.

6) To quickly chop nuts, put them in a plastic bag and pound then with the bottom of a can.

7) To coarsely chop herbs, place them in a glass and snip with a scissors.
One of my favorite suggestions: If at all possible, grow your own herbs. I grow them in pots and in the fall, I either bring them in (several last well in a heated house and a sunny kitchen) or I lightly chop them and freeze them in ice trays with a bit of oil and water and use as described above. I love having fresh herbs available.

Let’s look at Uses for the Freezer:

1) Ice Cubes can be made from fruit juice, wine, and stock, then used as flavorings when making drinks, sauces and gravies. Meanwhile, store cubes in plastic bags: 1cube = 2Tbs.

2) Fresh Herbs, with a little water added, can be preserved frozen, in ice cube trays, and added to recipes as they cook. Again store cubes in plastic bags.

3) Fresh Ginger Root is easier to work with frozen. Keep it in plastic wrap and simply peel back the “bark” and grate or chop. Stores frozen for months.

4) Open both ends of a can of Tomato Paste, use one end to slide it, in tubular form, unto a piece of plastic wrap and roll it up. Freeze and simply slice off pieces as needed. No mess, no waste.

5) To Freeze Food in zip-lock bags, gently press out the air, and lay the bags flat in a pan or cookie sheet until frozen. They need less storage space and the contents remain intact.

6) Small bags of Fruit or Grapes can be frozen and used in place of ice to chill drinks without watering them down, and consumed with the drinks or as snacks, toppings etc.

7) This newly in and I haven’t tried it yet, but Fresh Tomatoes, after a short time in the freezer, will peel when run under cold water.

8) This I have done. Bamboo Skewers will burn if not soaked in water before using. Soaked and stored in the freezer, they’re always ready to go.

9) Chopsticks and Skewers are really useful! If you don’t have any, do get some. Chopsticks are free with any order from a Chinese restaurant, and a 12 pack of skewers are @$1.00 in any market. These offer a safe way to remove food from a toaster.

10) To easily pit cherries, cut a small “X” in the bottom. Remove the stem, insert the narrow end of the chopstick and push the pit out.

11) They are excellent for rearranging food on a platter without ruining the effect or in an oven while cooking without getting burned, especially rearranging roasting vegetables.

12) Cooking Spray isn’t just for pans anymore. I always buy Canola oil. It’s tasteless, has a very low fat content and a high smoke point, which makes it a good choice for nearly any cooking task.

a) It alone can prepare most cake pans for baking, eliminating the mess of greasing and flouring. Be advised, however, older pans and cookie sheets may acquire a yellow tint.

b) Sprayed on foil, it can replace parchment paper.

c) If you need to lift foods that tend to stick while cooking, such as cookies or pancakes, spray the spatula first, and they’ll come right up.

d) lightly spray the outsides of sandwiches I’m going to grill or broil. When pressed with the spatula they get an even golden brown and a silky crust.

Now for a list of unrelated, but helpful, kitchen hints. Be sure to read the last, it’s my favorite!

1) To avoid being burned when checking the temperature of the contents of a pot while cooking, put the stem of an instant read thermometer through the openings in a slotted spoon, and lower it until you can get an accurate reading.

2) Use corn holders to secure round objects like tomatoes, onions and lemons, for slicing

3) Stand the grater in a shallow bowl, rather than over a plate, when grating. It keeps the shavings in one place.

4) Likewise, when stripping an ear of corn, stand the cob in the center opening of a tube pan. The kernels fall into the bowl for easy collection.

5) When using a mortar and pestle, add a few drops of oil to the herbs. It keeps them together and won’t affect the recipe.

6) When using a hand mixer, to prevent splattering, cut two holes in a paper plate and, holding it upside down, insert the beaters through the holes before mixing.

7) To make diet vinaigrette dressing creamy, without adding to the calories, blend it on high for a couple of minutes with a cracked ice cube.

8) For easy removal, when making a dish that need to be inverted onto a plate, foil line the pan bottom.

9) For a less messy application of barbeque sauce while grilling put it in a plastic squeeze bottle, squirt it on then spread it over the food with a brush or a long handled sponge.

10) To slightly thicken gravy in an almost finished dish, put the flour or cornstarch in a tea strainer, and stirring constantly, shake it over the pot. This prevents clumping.

11) For smaller jobs, to seal stuffed chicken breasts, or wrap food in bacon for example, buy “T” Pins in the needle section of a crafts store. They’re unbreakable, easier to work with, better looking and reusable, all advantages over wooden toothpicks.

12) Reheat pizza in a non-stick skillet, over medium-low heat for 3-5 mins. The crust crisps and the toppings don’t overcook.

13) To stuff cupcakes, and keep them neat, in lunchboxes say, hollow out the center with an apple corer and fill as desired. This is also a way to “ice’ them without the mess.

14) To emulate the appearance of a fondant icing or a glaze, heat canned icing in the microwave for about 30 sec. until it becomes fluid, then spoon or pour it over the cake. Flavorings can be added at this point as well.

15) Use florists glass corsage tubes to hold flowers, or other objects, to easily and freshly decorate cakes.

16) To neatly fill plastic bags for food storage, hold a clean, label peeled, open ended can, size appropriate, upright in the bag, on a flat surface and use it as a funnel through which to pour the food. I keep a small, a medium and a large can in my equipment closet.

17) Roasting garlic, wrapped in foil, in an oven, takes about an hour and uses electricity. I had a Garlic Roaster, but lost it in my last move, so I’ve improvised- successfully. Get a 3 X 4 inch, unglazed terra cotta flower pot and matching saucer. Plug about ¾ of the pot’s bottom hole. I used cork, but foil would work. Prepare a garlic bulb as usual, by cutting 1/3 off the top, revealing the cloves. Put it on the saucer, spoon over 1 ½ Tbs. oil; cover with the pot and microwave on high 1 to 2 mins. depending on the size of the head and the power of the oven. Remove, cool and squeeze the bulb to force the cloves out into a jar. Add the cooking oil and kept refrigerated. Lasts for several weeks. The garlic can be mashed and used as a spread, or added to other dishes. Roasted garlic is much milder than other forms, lending a more subtle flavoring.

I’ve used these tips so often, most have become automatic for me, but I still keep a list handy, in case I’ve forgotten anything. Hope they’re as much help to you as they have been for me.

Sep 28

START HOLIDAY PREP-BE SAFE NOT SORRY

Thanksgiving used to be different, more in-house, less travel. It was a day to relax before the gates opened to the winter holiday havoc of preparations-shopping, chasing sales on gifts and food. Well the gift sales may continue but Thanksgiving now definitely marks the gates closing on food sales. I learned this the hard way some years ago.

I set out the Monday after Thanksgiving to buy my cookie ingredients and was shocked by the rise in prices on items I had bought a week or so before, especially dairy products. Additionally, I was surprised by the absence and/or scarcity of other things, add-ins/ons like dried fruits, nuts and decorative sugar, and boxed foods, like cake and quick bread mixes. Even supplies of vegetables and fruits, canned and frozen, were thin, and cranberries non-existent. The store’s answer to my questions was that they had received their supplies in the fall and were not scheduled to restock until January.

The final blow came December 23, when I went to pick up my pre-ordered turkey. The cost was 3 times what I had paid for an identical bird in November, which was under $20.00 as compared to over $50.00. I’ve played by the new rules since and learned that, on the up side, it helps the budget by amortizing the cost of holiday food, on the down side it requires more storage space. I’ve found several dishes can be made ahead and will keep for the holidays, reducing the number of items to store and amortizing prep time. This is a huge stress saver later.

Although, I have written posts on this subject for a decade, I still get questions about, and encounter people who are shocked by the situation. Below is a list of posts, all linked to their articles, which answer questions and advise about advance holiday food preparation. I make a point of not endorsing expenditure, but advance preparing to host a holiday or occasion will become the norm due to rising food costs, and freezer space will be increasingly imperative. A small one, even rented for an event, will soon justify the expense.

Several of the linked articles listed below explain that early October is the time to start watching for and taking advantage of sales on ingredients you’ll need over the holidays and contain sample schedules. Others offer advice on the types of dishes which can be made ahead and stored, giving proven recipes. Between the two, it’s possible to amortize time and money, and relieve a lot of holiday stress.

As to my certainty that food prices will continue to rise for the foreseeable future, there’s a footnote at the bottom of this post which summarizes the change in control of the U.S. food supply. I’m adding an illustration of our now competing with other nations for our own agricultural products. The situation developed over 40 years and unfortunately is irreversible as it stands now.

October 29, 2014-PREPARE AHEAD FOR THE HOLIDAYS
This post recounts the reasons why I became so interested in preparing ahead for the winter holidays. Planning is the important first step, determining the obvious items which can be bought early and stored and even foods which can be made or partially made, weeks in advance. Included are stuffing tips, and recipes for cheese spreads and fruit bread.

October 27, 2016– AMORTIZE HOLIDAYS-SAVE MONEY, TIME,STRESS=PRICELESS
Prepping ahead lessens the financial burden of the holidays by amortizing the food expenses. Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. Nothing is a greater relief during the hectic holidays than realizing something is ready and waiting, without having to gorge a chunk out of your busy schedule to do it, except, perhaps, knowing the cost has been defrayed. This post focuses on the importance of scheduling, both in shopping and cooking, and gives advice on how to plan.

October 5, 2017-SHOP HOLIDAY FOODS NOW

I believe that organized planning and informed shopping are key and a LIST is the most valuable tool to managing any situation involving food preparation. Since the sales on the items you’ll need for various occasions will be appearing intermittently in the same time period, you need an over view, a master list. However, to avoid confusion the master list should be clear as to separate events. Sound difficult? Not really. To construct a working master list answer four questions, omitting any that don’t apply. Then follow the directions.

October 12, 2017-PREPARE HOLIDAY FOODS AHEAD

Advance preparation is straightforward but has 4 simple rules discussed in this post. It’s also highly rewarding but completely individual depending on each cook’s abilities, schedule and storage space. The best way to illustrate the overall process is to share my Holiday Timeline to give a general idea and allow you to adapt it to your situation. I can tell you, I now wonder how I coped with the holidays before I had this.

October 19, 2017-RECIPES TO MAKE AHEAD
The next step is to look at what type of recipes lend themselves to this treatment and if they need be altered to do so. I discuss freezing methods and recommend several of my previous posts which give detailed directions on freezing different types of foods. I also include tips on how to extend the life of refrigerated dishes and include 9 recipes for dishes I always have made in advance.

October 4, 2018- AMORTIZE THE HOLIDAYS –SAVE TIME, MONEY, STRESS
Revisiting how taking advantage of the pre-Thanksgiving sales prices saves money and relieves stress with the knowledge that when it’s time to tackle a kitchen project, everything needed is at hand. Above all, it lessens the financial burden of the holidays by amortizing the food expenses. Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. It’s a relief during the holidays to know something is ready and waiting, with the cost defrayed

October 11, 2018– SCHEDULE FOR MAKING HOLIDAY FOOD AHEAD

Preparing food ahead for events is less stressful than cramming it into a busy day. This doesn’t actually save time it amortizes it. A dish takes a given amount of time to prepare no matter when it’s done but spending it during a free period is far less stressful than squeezing it into a busy one. Here is a schedule for the weeks prior to the winter holidays, illustrating which types of dishes can be prepared and when.

October 18, 2018- HOLIDAY RECIPES TO MAKE AHEAD
Once convinced of the convenience of having dishes prepared in advance, the next step is to look at what type of recipes lend themselves to this treatment and if they need be altered to do so. Here are 9time- tested recipes, with links to many more and tips on making, preserving them and others in their categories, plus leftover storage and serving suggestions.

October 3, 2019– PREPARE AHEAD FOR THE HOLIDAYS
Merchants always prepare months ahead for holidays, and what we don’t realize is the food industry has begun to do the same. Prices on holiday supplies, especially baking supplies and canned goods are featured at lower prices October through Thanksgiving. In December, though often showcased, items reflect regular prices. One theory is that the tactic masks a general price hike in January. In any case, NOW is the time to shop for items in these categories…..

October 17, 2019- PREPARING HOLIDAY DISHES AHEAD
If food shopping in advance for the holidays, it’s logical to discuss dishes able to be prepped in advance too. Of course the ones with more perishable ingredients go first, but how well they store and retain their freshness matters too. I’ve been doing this for years and have worked out a general schedule, printed here, for you to use as a guide.

October 8, 2020–HOME KITCHEN HOLIDAY GIFTING 2020-A NEW LOOK
Every year I write about preparing ahead for the holidays, which includes making gifts. This year DIY gifts will have new meanings. They aren’t just personalized ‘Thank You’s or special ways to wish friends a happy holiday. They carry a deeper message, saying “I made this for you because I want you to know I care for and will miss you. I am truly saddened by this situation, pray next year things will be normal again and we will be together.” It’s the thought and effort that goes into making such gifts which really carries the message. The personal touch conveys more than words and fortunately, several will stand up to shipping, because, if this pandemic continues, it will curtail travel. Here are 10 items worth considering.

* Footnote: The story is simple. When a very efficient exfoliant was developed during the Vietnam era, its commercial value was apparent but crops had to be created which were impervious. Prior to that time agricultural experimentation in the U.S. had been done in colleges and universities under federal grants, which made any results government property. However, private labs were allowed to become involved in this project. With greater funding, and prior knowledge, the company which manufactured the exfoliant, quickly developed a ‘super’ soy bean seed.

Thus, in the early ‘80s history was made when the first U.S. patent for a living organism was issued, not for the seed, but for the process which created it. After that, the process could be freely applied to other plants, corn, wheat etc. Naturally, the holder of the patent controlled the seed and consequently controlled the price of the crop. Please note the greatest price changes in the above accountings.

Now this process, in some form, has been applied to the seeds of most produce plants making them GMOs. Included is fodder for our livestock which takes the axiom from above one step further. The one who controls the feed crops controls the husbandry industry and, consequently, the prices on meat, poultry and dairy.

If you have any doubts about the global scope of the situation, the next time you’re in a supermarket, take note of the origins, especially of the produce and seafood items, fresh, frozen and canned. You’ll see many products are now farmed internationally according to climate, not limited to their country of origin and transported to markets worldwide. Also note that 99% of packaged items contain soy or corn products, unheard of 50 years ago, when soy was rarely used in the U.S. as other than a cover crop. It helps to explain the complete control international conglomerates have on our food supply and to understand why prices are no longer influenced by the economy of any one country. Unfortunately, the reality is that the situation can‘t, or won’t, be altered for many years, if ever.

A more recent illustration of this reality is the rise of potato prices. The controlling corporations have opened and are expanding a market for potatoes in developing countries which traditionally relied on grain based bulk foods to feed their people. The higher cost of potatoes is the price we must pay to compete for our own produce and, as stated above, won’t be affected by our economy.

Posts from the ‘Recipes’ Category

HOW TO MAKE THE BEST GRAVY AND SAUCES

TURKEY A to Z

FESTIVE SIDE DISHES TO MAKE AHEAD

OTHER FALL FRUIT DESSERTS

PUMPKINS EVERYWHERE

TRICK OR TREAT UPDATE

COOKING TIPS AND KITCHEN SHORTCUTS

START HOLIDAY PREP-BE SAFE NOT SORRY

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