Posts from the ‘Recipes’ Category

Sep 21

SPOTLIGHTING APPLES

Peak apple season is as much a part of autumn as the falling leaves, but we seem to have become a bit ‘Ho-hum’ about it. Perhaps the varieties of apples now available all year has led us to take them for granted. Possibly, we’re distracted by the bright pumpkin displays, and the fuss over ‘Pumpkin Seasoning Mix’ (which also works with apples) Even candy apples, once featured everywhere, have become scarce and applesauce has disappeared from family menus. Sad that a fruit so fabled through history that it was chosen to traditionally top fruit displays, thus giving NYC a favorite nick-name, has become common place.

It’s not to say huge quantities of apples aren’t processed commercially. The juice, valued for itself, is the main ingredient in blended drinks, canning fruits and other foods, including some meats, making jams, jellies, condiments and lately, pharmaceuticals. The fruit itself is being overlooked nowadays.

The blame for this can most plausibly be traced to our widening palates and increasing interest in different cuisines, especially Asian ones. Although apples come from Asia and China is still the largest producer, Asians aren’t fond of eating them raw or sweetening them to make dessert-the West’s two major ways of consuming apples. Asians do use them in slaw and stir-fries, as shown by two recipes below.

This brings me to the subject of this post. Part of apples fade from the spotlight is their consistent availability and reasonable cost, but that is all the more reason to explore their possibilities now, when food prices are up. If a reasonably inexpensive ingredient can make meals special, then let’s find ways to use it. The following recipes consist of quite ordinary ingredients, and require no special cooking skills or effort. Simply making apples a component lifts them out of the everyday. It gives the dishes an upscale appeal, perfect for company, yet they’re still simple enough for a week night.

For more apple recipes other than desserts, such as Applesauce Bread, Chutney, Cream Cheese Chutney Tree, Apple Chips, Gorgonzola Apple Stuffing for Poultry, Sweet Potato Stuffed Apples, check post of
Oct 26, 2017.
For more apple dessert recipes, including Easy Apple Strudel, French Apple Pie, Dutch Apple Cake, Grandma’s Sour Cream Apple Cake, Amaretto Soufflé with Apple Pearls, Easy Mulled Cider and my own pie crust go to Nov. 2, 2017

RECIPES

Apple Compote: Yield 3 cups—A multi-use recipe. It can be served as alone as a fruit course, as an accompaniment to meat or as a dessert with whipped topping or over 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.
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.

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
Sauté 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.

_{Asian Apple Slaw}_:Serves 4—From https://recipes.timesofindia.com/us/recipes/asian-apple-slaw/rs58869460.cms

2 apples

1 teaspoon fish sauce

salt as required

3 tablespoon rice vinegar

2 jicama

sugar as required

3 tablespoon lime juice

2 bunches scallions

Cut jicamas and apples into thin slices. Chop scallions and mint leaves. Keep them aside in separate bowls. Take a deep bowl and add rice vinegar, lime juice, salt, sugar and fish sauce. Mix well. Add the sliced jicamas, apples, chopped scallions and mix well. Garnish the salad with mint leaves (optional) and serve.

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.

Apple Stuffing for Duck or Other Poultry: Ingredients calculated for a 4-5lb. bird

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.

Pork Normandy: Serves 4

4 slices of pork loin or boneless loin chops @ ¾ inch thick- well trimmed

4 Tbs. butter

1 large onion sliced

¼ tsp ground cloves

2 large apples cored and quartered lengthwise

½ tsp sugar

1 cup apple juice

1 envelope chicken bouillon granules

1 cup heavy cream OR 1 cup ½ and ½ with 1 ½ tsp cornstarch dissolved in it.

Melt the butter in an oven proof skillet over medium heat and brown the pork well on both sides. While the meat is browning, add the onions to the skillet and cook until softened. Preheat the oven to 350 degrees. * Arrange the onion around the pork, sprinkle with the cloves. Sprinkle one side of the apple slices with the sugar, and arrange them fan-like, sugar side down, on the meat 2 slices per slice or chop. Add the juice and bouillon to the pan, cover and bake 40 min. Remove meat with a spatula, careful not to disturb the fruit, to a plate to keep warm. Return the skillet with the juices to the stove over low heat, add the cream and simmer until thickened. If you want to avoid using heavy cream, substitute milk with cornstarch dissolved in it. Stir until sauce thickens. It may need a few minutes simmering to reduce. Pour over meat and serve at once.

* If not using an oven proof skillet, arrange the meat, onions and apple in a casserole dish. Deglaze the pan with the juice and bouillon and pour over the meat. Cover and bake as directed. Remove the meat to a plate to keep warm, and return the juices to the skillet, over low heat, add the cream and proceed as directed above.

Apple Chicken Stir Fry: Serves 4—From https://butteroverbae.com/easy-apple-chicken-stir-fry/

Chicken Marinade

2 chicken breast halves cut up in 1 inch cubes 200 gm

2 Tbs Soy Sauce

2 Tbs Worcestershire sauce

1/2 tsp black pepper powder

1 tsp garlic paste

2 Tbs corn flour

Sauce

1/2 tsp salt

2 full Tbs honey or brown sugar

1 cup of apple juice

1 tsp white pepper

2 tsp black pepper
2 Tbs soy sauce

2 Tbs Worcestershire sauce

2 Tbs hoisin sauce

3 Tbs vinegar
Other

1 medium apple cut up in medium sized cubes

2 medium onions cut in ½ inch squares

2 cloves garlic finely chopped

1/4 cup oil

1 Tbs corn flour

Sesame seeds for garnish

Chopped spring onions for garnish

Marinate chicken cubes in all the spices and sauces, (except for the corn flour). Refrigerate for 30 mins at least. Add corn flour to chicken and coat evenly. Add oil in a frying pan or wok, and stir fry chicken until golden brown. Remove chicken from oil and set aside.
In the same oil, add onions and apples and stir fry at high flame. Allow the onions and apples to caramelize and get a nice brown edge. Remove the onions and apples from the oil and set aside.
In the left over oil, add chopped garlic, and stir fry until they turn golden brown. Add all the ingredients for the sauce in the pan and allow it to simmer for 3 to 4 mins at medium flame Mix corn flour with a little water to form slurry and add it to the simmering sauce. Cook for 1 to 2 mins and dump in all the chicken, onions and apples. Cook for another 2 mins to reheat all the ingredients and get the consistency of sauce you want. Top with sesame seeds and spring onions. Serve immediately with steamed rice or stir fry noodles.

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.

Apple, Raisin, Walnut Pie

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*
Roll dough and 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

* 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.

Sep 12

LATE SUMMER PRODUCE-PRESERVING AND SERVING

Long gone are the days of great-grandma’s major summer project to ‘put up’ enough produce to supply winter meals. With the abundance of supermarkets and the produce items they offer, both preserved and fresh all year, the DIY approach is strictly optional. And that is what gives home preserves appeal.

Being all natural, home preserved items usually taste better than commercial renditions. As gifts, they convey personal regard without intimacy. In an attractive container they become a lasting memento which can cover a multitude of occasions-hostess gifts, thank you, bread-and butter, teachers, clients and more. Above all some items especially nuts are a true economic saving.

In addition to an ample supply of the produce I preserve as gifts, I freeze a few regular items, more for convenience than as special features. Still they too can brighten a winter meal with a glimpse of summer. Zucchini can be sliced and frozen in single portions and always on hand for a quick ratatouille. Other produce, once vital to home canning for the winter pantry, having been replaced by commercial versions, isn’t worth the cost or effort now-peaches, cherries,, beans, pickled cucumbers for example. This is especially true since GMOs have equalized all crops, eliminating the ‘bumper’ ones worth preserving.

However, for those who have the time, space and access to quantities of summer produce I give detailed instruction on ways to preserve it, including directions to sun dry tomatoes, in my posts dated Sept. 15, 2022 , Sept. 13,2018, Sept.20, 2018 (includes recipes) Sept. 22, 2016, and a special post on zucchini Sept.15, 2016. The items discussed in these posts corn, beans, zucchini, tomatoes and peaches are specifically preserved by freezing or drying. Similar items can be handled in the same way; peas and asparagus are akin to beans; apricots are like peaches. If an item isn’t mentioned, there is probably a reason. Plums, for example, are too watery and fibrous to be preserved by freezing; they must be stewed. Eggplant is impossible to home preserve by any method. Updates are listed below in the section on recipes to showcase preserved produce. For more go to posts for Sept.22,2018, and Sept. 22.2022

Great-Grandma wanted Sept. 30, 2022produce in its prime because she intended to serve the fruit for instance peaches, whole or sliced, as a solo dish. My gift recipes work well with the end of season produce, because though not so pretty to serve fresh, it often cooks better, having less water it usually has a more concentrated flavor. This is a distinct advantage in making the recipes I recommend collections of recipes as gifts where other ingredients and flavorings are introduced. Samples of those too, are given below. Full collections of recipes are in posts for Sept.8, 2022 , Sept 30, 2022

RECIPES
For Preserved Produce: Other recipes in post include Green Beans with Soy Mushrooms, Chow Tao, Corn Salad, Bean Salad with Corn, Peach Syrup-topping, Quick Dessert Cups,
Update: Spinach and kale are easy to freeze. Remove the thick veins stems and veins and blanch the leaves in simmering water 7-10 sec. until slightly wilted. Remove to a sieve and run under cold water to stop the cooking. Spread out on a board and coarsely chop, if desired. Gather leaves into a tennis-sized ball, squeezing as much as possible without bruising the leaves, to remove excess water. Roll in plastic wrap, place in a bag and freeze. Thaw at room temp or in microwave, do not re-boil. Each ball equals about (1) 10 oz. box.
Mediterranean Fish See. , Aug.31, 2023
Stuffed Fish Rings See Sept 7, 2023
Spinach Pie: Serves 4-6
2 balls or 10 oz. boxes frozen chopped spinach
2 eggs
2 envelopes chicken or beef bouillon granules
Pinch nutmeg
Mix thawed, but undrained spinach with egg and bouillon. Place in a lightly greased, flat bottom oven proof or microwave safe casserole. Top with nutmeg. Cook in oven, along with other items 30 min. at 250 deg. or 20 min. at 350 deg. Alternately cook 90 sec. on high in microwave. Cut with a spatula and serve in wedges or squares while hot.

Zucchini: Microwaving is my favorite method to cook zucchini for everyday eating.
Easy Side: Serves 2
Slice a zucchini or separate the slices of a frozen one, add a quarter of an onion sliced, a drizzle of oil, pinch of garlic powder, salt, pepper and herb(s) of choice, basil, oregano, rosemary, fennel ,and nuke it for 3-5 min. until crisp tender. Topped with Parmesan, it’s a great vegetable side, but it’s also good on toast as a snack or sandwich.

Microwave Ratatouille: Serves 2 well
The addition of tomatoes, diced, canned are great, and, optionally, peppers to the above recipe, turns it into an instant ratatouille, which is not only a good side, or sandwich filling but makes excellent bedding for fish. Simply spread it in the bottom of a dish, place the fish on top and bake or broil until cooked.
This concoction freezes for about a month and can be perked up with the addition of cooked cut green beans, mushrooms or spinach to serve at a later date. Adding rice and sausage, leftover ham or hot dog slices turns it into a quick dinner casserole.

Beans

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

Corn

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

Peaches

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

Tomato

Sundried Tomato Pate: Serves 6-8—From Tea Time Journeys by Gail Greco
½ cup oil packed sundried tomatoes-drained, save oil for another use.
8 oz. cream cheese
¼ cup butter
½ cup grated parmesan
¼ cup butter
¼ tsp. EACH dried oregano and basil
½ tsp. rosemary
Blend everything until smooth. Chill at least 6 hrs. before serving.

Produce Gifts: Other recipes post include Peach Brandy, Watermelon Pickle and Fruit Leather
on Nuts: Though nuts are possibly the most popular gift and this is a good time to buy nuts, both for price and availability, they shouldn’t be prepared more than 3 weeks before gifting. For a list of recipes and detailed instructions on making them go to post for Dec. 2, 2021 Recipes include Salted Nuts, Pesto Nuts, Nuts Glaceed, and candied nuts, plain, coffee and orange

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

Apricot Chutney: Yield 3cups- Adapted from Food.Com*
2 cups apricots-pitted and roughly chopped
1 large red onion-diced
1 cup raisins
2 cups brown sugar
2 cups apple cider vinegar
1 tsp. mustard seeds
1>2 tsp. salt-to taste
½ tsp., curry powder
¼ tsp. turmeric
1 tsp. allspice or cinnamon
1 Tbs. minced Serrano chili-optional
Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves. Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it’s nice and thick. Keep an eye on the heat and stir often so it doesn’t burn. Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely. Store in a cool, dark place, refrigerate after opening.
*For more apricot recipes go to: Aug.9, 2018

Sep 7

EASY, FAVORITE, FAMILY DINNERS

When I was reviewing recipes for last week’s post, I realized I was rejecting many of my favorite go-tos. Either they required more prep, cook time, clean-up or are more difficult to serve in shifts. Some might spatter during cooking or have a sauce which could drip, necessitating a change of clothes before heading out to that evening meeting. So they didn’t make the cut for last week, but they’re all simple, straight-forward, delicious, family friendly dinners, perfect for week days or Sunday suppers. Most are fun meals, open to family participation and great to bring everyone together, especially in busy times like early September or the winter holidays.

You can find more suggestions for this type of recipe by clicking on Sept.18, 2019, Sept. 17, 2020, Sept.16, 2021, Sept.1, 2022

RECIPES

My Easy Spaghetti: Serves 4
1 ½ lb. ground beef – or sausage or turkey

(1) 28 oz. can crushed tomatoes

Tbs. oil

2 small carrots, peeled and sliced thin (1/8 to 1/16 inch) or about 8 baby carrots
(1) 1 oz. box raisons

2 tsp. garlic powder – or to taste

2 tsp. dried oregano-or to taste

2 tsp. dried basil-or to taste
Dash crushed red pepper flakes

1 tsp pepper and salt to taste

1 lb. thin spaghetti or angel hair pasta-or other strand pasta of choice

Grated Parmesan

In a deep pot, over medium heat, brown the meat in 1 tsp. of oil, when all pink in gone, add all the other ingredients, but the pasta, Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Cook the pasta in a separate pot just to al dente. Drain and put in the pot with the sauce, toss briefly, THEN turn the contents out into a serving bowl. Pass the Parmesan.

NOTE: Spaghetti sauce freezes beautifully, so make ahead or extra if you wish, and freeze it in separate containers of the size your family needs for a meal, or in single servings for quick meals. Reheat in the microwave, even if frozen and add to freshly cooked pasta.

Party Taco Pie: This recipe is for 8 servings, just as it was given to me, as a dish to be served at casual buffets. It can be halved, but it became such a favorite for second helpings and leftovers that I never modified it.
1 lb. ground beef

1 cup chopped onion

1 envelope Taco seasoning mix

Salt and pepper to taste

(1) 4 oz. can green chilies drained

2 cups milk

4 eggs

1 cup self-rising flour—Bisquick or Jiffy

¼ tsp. baking powder

2 tomatoes peeled and sliced

1 cup Sharp cheese shredded

Sour cream

Chopped lettuce

Chopped onion

Cooking spray

Spray skillet, and sauté beef and onions until brown and soft. Stir in seasonings, and spread on the bottom of a greased 9 inch, deep casserole. Top with chilies. Preheat oven to 400 degrees. Beat together milk and eggs in a bowl. Still beating, add flour and baking powder, and continue until smooth. Pour over contents of the casserole, and bake for 25 min .Spread tomatoes, then cheese over the top, and bake for 8-10 min more, until cheese bubbles. Allow to cool for a few minutes before serving to set. Cut into wedges and top with sour cream, lettuce, and onion.
No other sides are needed.

Classic Fajitas:
2 cooked, boneless, skinless chicken breasts OR 12 oz. beef for stir fry (see chart) cut in

2 inch strips

1 red bell pepper julienne

1 green bell pepper julienne

2 medium onions halved and sliced thin

3 Tbs. cooking oil

1tsp coriander

1tsp cumin

Salt and pepper

(8) 8” flour tortillas

(1) 8 oz. jar salsa

(1) 8 oz. container guacamole

1 cup sour cream

(1) 8 oz. pkg. “Mexican 4 Cheese Blend” – or shredded “Monterey Jack”

Heat oil in a large skillet over high heat. Add onions peppers and spices, and chicken if using raw. Cook about 8 min. until the vegetables are crisp tender. If using beef, cook vegetables about 4 min and add beef the last 4 min, so that it browns but stays tender. If using cooked chicken add last 2 min.to heat.

Meanwhile, cover tortillas with a dish towel, place on a plate and warm in the microwave on high at least 1min—test to make sure they’re warmed through.
Place the toppings – salsa, guacamole, sour cream and cheese on the dining table. Add the warm tortillas, and bring the sizzling meat mixture to the table in the skillet—making sure that it’s on a board or trivet—and let everyone dig in.

To eat a fajita—Lay a tortilla flat on your plate, and spoon the meat mixture in a line across the center of the tortilla parallel to you, leaving a 2inch margin on each end. The julienne cuts make this easy. Put on the toppings of your choice—I like them all—and fold those short sides over the filling squaring them off. Then roll the first long side, the one near you, over the filling, then roll the whole thing over on the other side to make a compact bundle—–and enjoy ! ! !

Tortilla Strata Burger: A healthy, fun burger for the family to share but if serving 4 for dinner, the recipe should be doubled; however, the 1 jar of Salsa will suffice. Remember in choosing it that cooking intensifies peppers’ heat.

8 oz. hamburger

¼ tsp ground cumin

(1) 16 oz. jar garden style salsa – level of spiciness optional – you’ll use a little over half

(6) 6 inch whole wheat tortillas

½ cup sour cream

(1) 15 ½ oz. can black beans rinsed and well drained

(1) 4oz can green chilies

2 Tbs. chopped fresh cilantro

8oz shredded Monterey Jack cheese

Non stick cooking spray

Brown the beef in a skillet coated with non-stick spray, allow to cool, and mix with the cumin. Spread 2 Tbs. of the salsa in the bottom of the casserole. Top with a tortilla then begin the layering with 2 Tbs. of salsa, 1/6^th of the sour cream, then 1/6^th each of the beans, beef, peppers, cilantro and cheese. Top with a tortilla and repeat the layering again starting with the salsa and ending with the cheese until all the ingredients are used, pressing down gently on each tortilla to keep the stack level. End with a tortilla.** Can be made a day ahead at this point, cover and refrigerate, then allow to warn a bit before baking. Preheat oven to 350 degrees and bake for 15-20 min., until cheese melts and salsa bubbles. Creamy coleslaw from the Deli goes well with this

*This dish is more attractive if it can be seen through a clear container

** This does tend to lean a bit. One way to keep it straight is to put a bamboo skewer down through the center before baking. I make the skewer into a decoration by putting a cherry tomato on it before serving.
Sides aren’t necessary but a salad is welcome

Cheese Fondue: A family recipe of Swiss friends which is truly amazing in how quickly dinner is ready with little fuss. It’s easy, foolproof and tasty. If you have to use a stove, lift the saucepan regularly to prevent clumping and a candle to keep the food warm at table.
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed

6 Tbs. flour

1 garlic clove cut in half

4 cups dry white wine

6 Tbs. brandy

Dash salt

Ground nutmeg

Ground black pepper

Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese is melted; the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and made at the table, everyone can watch.

Serve with a variety of dippers – – Pieces of crusty bread,( just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken, ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even fruits – or fruits, apple, pear, fresh pineapple or grapes and on and on and on.
Again a salad can be added, but unnecessary if vegetables are included in the dippers.

Monte Cristo Sandwiches: Serves 4
½ lb. cooked ham – sliced

½ lb. cooked White meat turkey – sliced

½ lb. Swiss cheese- sliced

1 loaf (preferably bakery) unsliced whole wheat or 7 grain sandwich bread

Mayonnaise

Dijon or spicy Brown mustard

3 eggs

1 cup – possibly more – milk

4 Tbs. butter – at least

Get the ham, turkey and cheese from the Deli, and request the slices be no less than 1/16 inch thick. Use artisan bread, French or Italian rather than a commercial packaged loaf. They have more flavor and a coarser, more country texture that works well here because it stands up better in the preparation.

Divide the cheese and meats into 4 piles each. Mix the eggs and milk. Cut 8 slices of bread. This is one recipe where I like the bread sliced rather thick at least ½ an inch. Lightly toast the bread and spread one side of 4 slices with mayonnaise, and one side of the other 4 with mustard. Divide the cheese for each sandwich into 3 piles. Put 1/3 on the mustard covered bread slice, top with ham, then 1/3 cheese, then the turkey, then the last 1/3 cheese, and top with the mayonnaise spread bread slice. The reasoning here is that the cheese in melts and holds the sandwich together. Melt 1 Tbs. butter in a skillet, if you have one that holds 2 sandwiches good, melt 2 Tbs. of butter. Dip both sides of a sandwich in the egg mixture and gently fry in the butter, first one side and then the other, until both are brown and crispy, and the cheese has melted. Repeat with the rest of the sandwiches. Serve hot.

*I like Italian Tomato soup with this. Per servings; mix 8oz canned tomato sauce, 1 tsp olive oil, ½ cup water, ½ envelope. beef bouillon granules, pinches of dried oregano, basil and powdered garlic. Serve very hot in mugs or bowls.

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

Pork Loins with Apricot Glaze: Serves 4
Shadybrook Farms makes turkey tenderloin that is the same size as this type of pork loin and can substitute.
(2) 1 lb. Pork Tenderloins – Commercially prepared in plastic sleeves*
12 oz. jar apricot preserves
15 oz. can apricots in syrup-drained, contents reserved
Chop fruit, boil syrup to reduce by half and dissolve jam in syrup , add fruit
Remove wrappers from pork and pat dry. Rub each with ½ tsp salt and ½ tsp pepper. Heat grill or broiler. Brush meat with glaze and place on a foil lined pan or on grill and cook 4 inches from heat source 10-15 min for the grill, 15 – 20 min. under the broiler, basting with glaze and turning every few minutes, until internal temperature reaches 150 degrees. Allow to rest, tented under foil 5 min., before carving. Slice meat and serve topped with a drizzle of glaze and be sure to pass any remaining glaze warmed.
NOTE: I wouldn’t advise attempting to prepare and freeze these lions ahead, but leftovers should freeze well. In fact, I’ve had success freezing rice. So ready serve portions on rice, with glaze, should freeze for short periods- a week or so. Reheat in the Microwave.

Pork Chops Basil: Serves 4
This is an old family favorite and it also works well for pork loin roasts. It can be refrigerated for three days or even frozen for two weeks, after the baking, so it can be made ahead and quickly ready when wanted. Veal chops, turkey cutlets or boneless, flattened chicken thighs, may be substituted for the pork. Children can prep the meat and get the ingredients ready for use.
(8) ½ inch thick center pork chops well-trimmed of fat
½ cup flour
1 Tbs. garlic powder
2 Tbs. dried basil
½ a small can frozen orange juice concentrate
Water to dilute juice
¼ cup cream sherry
Sprinkle half the garlic powder and half the basil in the bottom of an oven proof dish or pan that will hold the chops closely but not overlapping. Dredge the chops in the flour, by shaking in a plastic bag, one at a time, making sure they’re well coated. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 2 hours, but acceptable at 350 degrees for one hour. Remove from oven, turn on broiler, and lift foil. Dilute orange juice with the sherry and just enough water to come almost to the top level of the chops in the pan, and pour over the chops. Broil until chops brown and the sauce thickens. Serve hot.

Coconut Crusted Tilapia: Serves 4- The coconut is optional Simply eliminate it from the ingredients and Step1.
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
½ cup + mayonnaise
Lemon pepper
Step I- Preheat oven to 350 deg. Toast coconut on a piece of foil until golden, about 4 mins. watching that edges don’t burn. When cool mix with Panko.
Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.
Step 3 – Sprinkle with Panko-coconut mix, and bake 8 mins. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once
Note: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the bottle.

The coconut lasts forever in the freezer, but you can substitute a bit of cumin and coriander, or dill—just remember Tilapia’s flavor is very mild. Oh, and it only needs a sheer coating of mayo, just enough to make the bread crumbs stick, but it must be mayo, not yogurt or cream cheese. It adds a zing of taste and enough fat to let the fish brown.

Flounder Rolls: Serves 4- Quick cooking, easy to prepare. Can be cooked in shifts.*
I devised this some years ago, for a child who loved spinach but hated fish. Then I was surprised to find out it freezes well using fresh fish, and can be cooked frozen, simply add 6 to 8 min. to the cooking time. Otherwise, just use frozen flounder or tilapia.
4 fish fillets – divided in half lengthwise
(2)10oz boxes of frozen chopped spinach – thawed and drained
2 envelopes chicken or beef bouillon granules
2 eggs
Ground nutmeg
2 tsp. butter
1 lemon quartered
Toothpicks
In a bowl, mix the bouillon packets and the eggs with the spinach, making sure they’re well combined. Divide the mixture into 8 portions, and roll a strip of flounder around each, tail end over the thicker one, leaving enough overlap to secure with a toothpick. Alternately, for larger rolls, divide the spinach into 4 portions and wrap each with 2 pieces of fish over lapping on each side. Press the tops and bottoms to compact the filling.
Preheat oven to 350 degrees, and melt the butter in an ovenproof dish large enough to hold the fish rolls comfortably. Using a spatula, transfer the rolls to the dish, but be sure they are upright and the sides are straight. Sprinkle the tops with nutmeg, and bake about 20-25 min. until fish is very white and opaque, and eggs bubble out of the top making a white foamy sauce. Serve at once with pan juices. Garnish with lemon wedges.
* Can be frozen if using fresh fish, just allow about 5-8 min. of extra cooking time. Otherwise cook within 24 hours of making them, but store well chilled and covered.

Aug 31

QUICK, EASY, NEAT WEEKDAY DINNERS

I post on this subject each year because the first few weeks of September are so hectic. Labor Day is like an iron door clanging shut between seasons; within hours our mind-set changes. Summer is long past, not just last week. We wear different clothes, notice the fewer hours of daylight and suddenly are focused on planning our work load for the months ahead. New groups are joined, new schedules laid out and frequently meetings to organize it all, take place in the evenings because the days are so full, and then there’s the return of homework. Dinner is the frequently the casualty of this busy time.

What’s needed are meals which cook quickly and without mess, from pre-bought ingredients, can be served in shifts if necessary and are easy to clean up. These recipes fit those requirements and most are straightforward enough to be started, finished or even made by anyone responsible in a kitchen. Best of all, the dishes are so good, they often become family favorites, ready to make again during rushed times, like the winter holidays, or simply when you need an easy night. If you want more recipes for this type dinners, click on the waterfall ‘Select Month’ window in the right margin of all blog pages, and choose any September since 2013. You’ll find a post on the subject, but there are too many to list the links individually.

RECIPES

Tortellini all Panna: Serves 4

1½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing

(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water

½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lbs. slices OR Turley Ham or Smoked Turkey

(1) 10oz. box frozen peas

1 Tbs. butter

1 cup heavy cream – light can be used

Grated Parmesan

Cook the Tortellini in the broth- -8 min. for the dried, 5 min for the fresh. Meanwhile, heat the ham and peas with the butter, over medium heat in the skillet. Drain the Tortellini and add them to the skillet along with the cream. Continue cooking over low heat, gently stirring until the pasta absorbs all the cream. Serve at once, lightly sprinkled with the Parmesan.

NEW New England Boiled Dinner: Serves 4
1 lb. to 1 1/2lb. ham in 4 slices –packaged round bone slices are fine
(2) 1 lb. bags frozen French cut green beans
(2) 15 oz. cans small, while white potatoes- drained
(1) 10 ½ oz. can beef consommé
(1) 14 oz. can chicken broth
2 Tbs. butter
Make small snips around the edges of the meat to prevent curling. Sauté in the butter until slightly browned. Remove from heat, add the potatoes and top with the beans. Pour the liquid over and bring to a boil, then reduce heat, cover and cook for about 30 min. Make sure beans are very tender.

Chicken Pizza: Serves 4

(1) Pizza

16 inch pizza shell, I like the ones prepared and sold in envelopes rather than the frozen*

2 boneless, skinless chicken breasts cooked and cut in ¾ inch pieces or 1 cup cooked chicken diced

½ cup Riciato** OR equal amount green salsa, or pesto

½ cup sour cream

1 large broccoli crown separated and blanched OR (1) 10 oz. bag frozen broccoli cuts thawed and drained

1 small onion, halved and sliced thin

1 small green bell pepper in ¾ inch pieces

2 tsp. oil

1/8 tsp. lemon pepper

6 sun dried tomatoes, either in oil or reconstituted in the microwave, drained and in large dice (optional)

4 oz. can mushroom stems and pieces –or sliced black olives (optional)

4 oz. Monterey Jack cheese grated – Or optionally Pepper Jack

Preheat the oven to 410 deg. or temperature recommended on the pizza shell. Also check time of cooking. Microwave the onion and bell pepper with the oil and Lemon Pepper 2 min. Spread the sour cream over the pizza shell, then spread the Riciato sauce, pesto or salsa Verde over that. Evenly scatter the toppings over the sauces, including the oil and seasonings with the onion and pepper. End with the cheese. Bake at 410 degrees for 15 min., or as pizza shell package directs.

* (2) 12 inch flour tortillas can be substituted for the pizza shell-brush one side of each with water and press together.

(For anyone on a low carbohydrate diet)

** Riciato is a mild, flavorful sauce made from cilantro (found in most markets). If you want a spicier pizza use the salsa Verde in the level of your choice or sprinkle a dash of red pepper over sauces.

Stuffed Zucchini: Serves 4

1 lb. ground beef

4 large zucchini

¼ tsp lemon pepper

(3) 8oz cans tomato sauce

1 Tbs. garlic powder- or to taste

2 Tbs. oil

2 tsp. dried oregano

2 tsp. dried basil

½ cup grated Parmesan cheese + to pass

Split zucchini lengthwise, and scoop out only the seeds with a spoon. Mix beef and lemon pepper. Fill zucchinis with the beef, pressing it in and mounding it on top. Sprinkle with about ½ cup of the cheese, equally divided. Place in an ovenproof pan with ¼ to ½ inch of water on the bottom (a bath). Bake in a preheated 350 degree oven about 30 min or until meat begins to brown. Plate separately and serve.

Meanwhile, heat the tomato sauce in a saucepan; add all the other ingredients except cheese. Allow to simmer while the meat cooks. Spoon some over the zucchini boats on the plates, or simply pass it and the cheese on the side.

Mediterranean Fish: Serves 4

This is my play on a classic fish dish. Any firm fish, which can be rendered skinless, works as well. I often use frozen Flounder, Tilapia or Salmon fillets.

4 boneless, skinless fillets of a firm fish @ 1 ½ – 2 lbs. preferably thawed, but can be left frozen.

(1) 26oz can diced tomatoes – divided with ½ reserved
(2) 10 oz. boxes frozen chopped spinach or 1 bag fresh spinach leaves

½ tsp lemon pepper

2 Tbs. oil

Paprika

Place the oil in a pan large enough to hold the fish. If using frozen spinach, thaw and squeeze out excess water, then spread out in the pan. If using fresh baby spinach leaves, wash by running under warm water in a strainer, shake well and spread out on 4 plates. Place the tomatoes either on the spinach or in the pan and top with the fillets, evenly placed, then the oil. Sprinkle with lemon pepper and paprika. Bake at 350 deg. about 25 min. or until fish flakes easily. Remove fish with a spatula, if serving fresh spinach, allow the tomatoes to wilt the spinach as plating. Spoon excess tomatoes around the fish.

Poached Salmon with Dill Sauce: Serves 4
4 salmon fillets or steaks – about 24 oz.
½ cup mayonnaise
½ cup sour cream
1-1 ½ Tbs. dried dill weed-depending on taste
Mix the mayonnaise and sour cream with the dill until smooth and chill at least a couple of hours in advance to meld flavors. Boil enough water to cover, in a skillet or pot that easily holds all the fish. Slide the fish into the water and poach 5-8 min. per inch of width until it is opaque, firm and a pale pink. Remove from pot one at a time, and run under cold water until cool enough to slip off the skin and, if using steaks, carefully remove the bones without tearing the meat. Plate and chill the fish, covered to prevent drying if being made in advance. When ready to serve, plate the fish and top with equal mounds of the sauce. Garnish with more dill or chopped chives.

Lemon-Honey Chicken Breasts*: Serves 4
4 boneless chicken breasts-with skin-the skin doesn’t add calories and traps the marinade for flavoring.
½ cup fresh lemon juice or equal amount of diluted concentrate
¼ cup honey
3 Tbs. fresh minced thyme or 1 ½ Tbs. dried
Rinse the breasts well and pat dry. Place them in a pan or freezer safe container large enough to hold them flat without overlapping. Mix the other 3 ingredients and swab the chicken, making sure to get up under the skin. Allow to set for 30 min. swab again. If freezing, place plastic wrap directly over the meat, cover the container and freeze for up to 2 months. Store the extra marinade in a small jar in the refrigerator. Roast the chicken at 425 deg. for 30-40 min. until thermometer reads 165 deg. or juices run clear, frequently basting with the reserved marinade.

Frittata: Serves 4
The perfect solution for all those who find omelet’s a challenge, and the fun part is that it needn’t ever be the same twice, because its flavor depends on the ingredients and/or toppings and/or herbs, and they are whatever one wants, has at hand, fresh or leftover, meat and/or vegetable. Frittatas are also forgiving. If one sticks and won’t slide onto a plate, slice it in wedges and serve it in the
6 large eggs

2 Tbs. oil

½ tsp baking soda

¼ cup milk or water, or milk + water to equal this amount

¼ tsp salt

¼ tsp curry powder

¼ tsp paprika

Ground pepper to taste

2 cups vegetables – cut to ½ inch size or thin slice *

½ tsp garlic powder optional

Optional toppings- for example ¼ cup grated cheese or tomato sauce.

In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in a 12 inch skillet over medium. Pre-heat the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and pass the sauce, warmed, at table. Be careful not to put the handle of the skillet in the oven, unless it is metal. Slide the frittata onto a plate to serve.
*If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables. Broccoli and green beans can be parboiled. Others, such as a zucchini and onion combination should be sliced thin and sautéed in 1 Tsp. additional oil first, then, proceed with the frittata directions.

Potato Hot Pot: Serves 2-
This is easy and fast to prepare. Using canned, sliced potatoes cuts the cook time in half and reduces the prep skills required to only a can opener. Can be made in individual portions and cooked separately.
15 oz. can diced tomatoes- drained juice reserved
15 oz. can dark kidney beans-drained juice reserved-really any beans can be used.
1 cup cut green beans –briefly cooked
1 medium onion in ½ inch dice
1 Tbs. oil
4 hot dogs each cut in 6 pieces
2 large potatoes-white or sweet
Salt and pepper
Cook the beans to crisp tender. Pierce the potatoes with a fork and microwave 3 min. When cool cut into thin slices. Sauté the onion in the oil until soft, remove from heat. Add all the ingredients but the potatoes to the pot and warm slightly. Add enough reserved juice to give the consistency of chili. Ladle into oven-proof bowls and cover the tops with potato slices in a circular pattern. Bake 35-40 min in a 350 deg. oven until mixture bubbles and potatoes are golden. Serve at once.

Tuscan Tuna and Bean Salad: Serves 4

6 oz. can solid white tuna in water- drained

16 oz. can cannellini or other white beans

2 plum tomatoes diced

2 tsp. dried basil

Ground black pepper

Salt to taste

1 Tbs. balsamic vinegar

2 Tbs. fresh lemon juice

1 tsp. powdered garlic

1 Tbs. oil

2 Tbs. Dijon or spicy mustard

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

Aug 24

23 MELON RECIPES FOR EVERY COURSE

I can remember when bins of cantaloupe, honeydew and watermelon in markets, signaled that summer vacation was half over, because melons are a late spring planting. In New Jersey, there was always excitement about the arrival of the Jenny Lind, a local strain of cantaloupe. We were a rebel household. My Mother, from Pennsylvania, openly preferred Crenshaw or casaba melons, while my father and I chose honeydew with a wedge of line.

Nowadays, cantaloupe, honeydew and watermelon, in all their GMO taste diluted, cosmetic perfected glory, are available all year. In contrast, Crenshaw, casaba, Persian and other less familiar melons, including the Jenny Lind, have become quite rare.

Even with limited choices, our growing interest in food, in different cuisines and in cooking have resulted in the creation of melon dishes for all courses of a meal. Impressive, considering melons is rarely cooked. Heating can extract the water content reducing the fruit to a fibrous pulp. There are 2 notable exceptions to this, Watermelon Steak and Roasted Cantaloupe, both recipes are below. However, the real reason melons are able to be incorporated into so many dishes is their natural ability to pair with other foods.

Choosing a ripe melon is important too. Thinner skinned melons, like Cantaloupes and honeydews when ripe, have a slightly sweet smell, a bit of yield when pressed at the blossom end and the stem end should be indented, indicating the fruit was ripe enough to fall off the vine. Watermelons have the same stem rule but are too thick skinned to press or smell. It’s best to rap them with your knuckle and listen for a hollow sound. Don’t buy any melons with discolored patches, they’ve been allowed to lay on the ground.

Melons can be left on the counter until they’re ripe, but then should be chilled, about 41 deg. is best. Wash the outside well because a knife blade can carry germs from the rind into the flesh. Once a melon is cut, exposing the flesh, its nutrients dissipate quickly. Store the remainder, covered in plastic wrap, chilled, not frozen. Frozen melon is like a rock, inedible and thawing drains the water from the flesh.

I’ve written several posts about melons. The one for Aug. 30, 2018 deals exclusively with watermelons and contains an interesting Slush recipe and punch bowl instructions. August 8, 2019, has a good Sherbet recipe. Aug 27, 2020 describes safe handling and Aug. 5, 2021 gives general facts about melons. Aug. 25, 2022 is the template for this post.

RECIPES

Melon Salsa: Serves 4–Wonderful with chicken or fish
½ small cantaloupe –seeded and cubed
4 scallions- white and light green parts in thin slices or ½ small onion in small dice
½ green bell pepper in small dice
1 Tbs. chopped fresh mint
½ lime juiced
Pinch salt
Combine all ingredients and chill well.

Watermelon Pickle:
Remove the meat and cut the green skin off the rind. Cut the white pith into about 1 inch pieces. Cover with well salted water and soak for 12 hrs. Drain and cover with fresh water and boil rapidly for about 10 min. until crisp tender and drain. For every pound of rind allow
1 cup water
1 cup vinegar
2 cups sugar
2-3 inches stick cinnamon
8 cloves
1 oz. fresh ginger root-sliced
Boil these ingredients until they form a syrup. Add the rind and return to a boil. Remove from heat and cool. Place in clean glass jars with tightly screwed tops. Store chilled. Keeps for years if kept cold. Excellent in place of sweet pickles or accompanying poultry.

Melon con Prosciutto
This classic Italian first course presentation traditionally Involves simply draping thin slices of dry-cured ham over slices of melon, traditionally cantaloupe. Casaba or Crenshaw can be used.
Alternatively: It can be transformed into a canapé by cubing the melon and wrapping it in ham secured

Watermelon Caprese Canapes: Per piece
Thread on longer toothpicks a cube of melon, preferably watermelon for colorful presentation, a large, fresh basil leaf and a small ball of fresh Mozzarella. The cheese can first be lightly marinated in a vinaigrette or flavored oil if desired.

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

Honeydew-Pineapple Soup: Serves 4
4 cups seeded, cubed honeydew
2 cups cubed, fresh pineapple
2 Tbs. honey
1 Tbs. lime juice
½ cup sour cream
½ cup yogurt
Pinch all spice
Blend everything to a puree and chill. Serve garnished with chopped fresh mint.

Moosewood Melon Soup: Serves 4*- from the Moosewood Restaurant New Classics Cookbook
6 cups cubed cantaloupe
14 oz. can coconut milk
2 Tbs. fresh lemon juice
2 Tbs. grated fresh ginger
2 Tbs. chopped mint
1 tsp. almond extract
Dash cinnamon
@¼ cup brown sugar or to taste
Puree all the ingredients, adding the sugar to taste. Chill well. Serve garnished with mint leaves.

Tomato -Watermelon Salad: Serves 4
1 slice of watermelon half about 1 inch thick–rind and seeds removed– cut in ¾ inch cubes
1 medium tomato – in large dice
5-6 green leaf lettuce leaves – torn in bite-sized pieces
Orange dressing 1
¼ cup Feta or blue cheese crumbles – optional
Make dressing a day ahead and chop vegetables just before assembling salad. Toss all ingredients together with the dressing and serve from a bowl or on plates garnished with the cheese if using.
Orange Dressing 2
3/4 cup orange juice
1Tbs.poppy seeds
2 Tbs. oil
Sugar if needed
Slowly boil the juice and poppy seeds together until the juice reduces to about ½ cup; add oil and sugar if needed. Allow to cool and store covered, chilled at least 1 day. Shake well and toss with salad ingredients just before serving.

Steak and Watermelon Salad: Serves 4—by Judy Kim for Delish

1. Tbs. brown sugar

1. tsp. garlic powder
1 tsp. chili powder
Flank steak
2 Tbs. balsamic vinegar
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 cups arugula greens
1/4 cup Chopped red onion
1 cup croutons
2 cups watermelon, cut into chunks
1/2 cup feta
Sea salt
In a small bowl mix brown sugar, garlic powder and chili powder. Massage all over steak. Preheat grill or cast-iron grill pan on high heat. Grill steak for 5 minutes on each side, then let meat rest for 3 to 4 minutes.
Meanwhile, in a large bowl mix together vinegar, olive oil, salt and pepper. Toss in arugula, onion, croutons and watermelon.
Slice the meat against the grain. Serve steak with watermelon panzanella salad and top with feta and a sprinkle of sea salt.

Watermelon-Shrimp Salad: Serves 4
3 cups cubed seeded watermelon
1 cup cherry or grape tomatoes –halved
1 small onion in thin rings
1 Tbs. fresh lemon balm or lemon thyme (use lemon-pepper to taste is a substitute)
1/8 tsp. Kosher salt
Freshly ground pepper to taste
1/3 cup Balsamic vinaigrette
Small head Romaine lettuce –torn
½ lb. cooked shrimp-tails off and halved if large
Have all ingredients chilled. Gently toss and divide among plates.

Melon-Scallop Salad: Serves 4
2 cups melon-any type but watermelon
1 ½ cups chopped tomatoes
½ cucumber-seeded and cubed
1 small onion in thin rings
1 Tbs. fresh mint
1 head green leaf lettuce
1/3 cup citrus vinaigrette
1 lb. broiled scallops
Toss first 5 ingredients and divide among lettuce lined plates. Top with scallops and drizzle with vinaigrette.

My Watermelon-Tomato Salad: Serves 2*
2 medium tomatoes in thin wedges
2 cups watermelon in rough chunks
3 scallions sliced on an angle
Salt and pepper to taste
4 cups green leaf lettuce – torn in bite sized pieces
Balsamic vinaigrette-commercial or DIY
Place all the salad ingredients in a large bowl gently toss and plate. Drizzle with some dressing and pass the rest.
*OPTION: Add ½ lb. firm fish-baked or broiled- I like Monkfish- cooked chicken is also good. A Louis Kemp product can be used as well. When making separate the meat into chunks, avoid cutting if possible, and toss gently.

Watermelon Steak–This can be a side, the center of a dinner salad or a dessert. From The Kitchen.com
1 personal-sized watermelon (about 3 pounds) cut into steaks about 2 inches thick*
1/4 cup granulated sugar
1 tablespoon finely grated lime zest (from 1 to 2 limes)
1/2 teaspoon red pepper flakes
Lime wedges from zested lime, for serving
Pat steaks dry. Mix other ingredients and brush on steaks .Sauté in a hot pan and serve warm with feta, chopped fresh mint, and drizzle of balsamic.
Alternatively:
Heat an outdoor gas grill to high, or prepare a charcoal grill for high, direct heat grilling. When the grill is hot, add the watermelon slices in a single layer and grill until warmed through and grill marks appear, 2 to 3 minutes per side. Serve the grilled watermelon on its own with lime wedges, topped with feta cheese or Greek yogurt, or as dessert with a scoop of ice cream.
NOTE: HOW TO CUT WATERMELON STEAKS– Cut the watermelon in half lengthwise, then place the flat edge down and cut 1 ½ to 2 inch slices down. It’s better to make them too thick than too thin. Cut out a rectangular steak from each slice.

Melon Sherbet: Serves 6-8
1 medium melon-cantaloupe or casaba
Juice of ½ lemon
4 egg whites
6 oz., sugar-super-fine or ’bar’ sugar is best
¼ -1/2 cup cherries or berries for garnish-optional
Fresh mint leaves for garnish-optional
Cut the melon in half, in a zigzag pattern if shell is to be used it for serving. Remove seeds and cube meat. Blend with the lemon juice until smooth. Pour into a 1 ½ quart container and freeze until beginning to set. Beat the egg whites until stiff and gradually add the sugar. Gently whisk or beat the melon mixture until broken up and light. Fold in the egg whites and return to the freezer and freeze until firmly set. Serve by the scoopful, in the melon shell or dishes. Garnish with fruit and/or mint. Keeps frozen about 1 month.
NOTES: Choose overripe fruit to make sherbet.
For anyone concerned over Salmonella, I recommend substituting Wilton Meringue Powder in any recipe that calls for directly adding raw beaten egg whites. See June 30, 2016 posting on Icy Desserts.

Melon with Ice Cream
My Mother introduced this dessert to my Father’s family. They learned to love it and even had competitions as to the combinations.
Cut a thin slice off one end of the melon and stand it up. Cut a slice off the top just low enough to expose the interior. Scoop out the seeds and fill with softened ice cream or sherbet. Secure the ’cap’ piece with complimentary liqueur- Triple Sec or Crème de Menthe.
h toothpicks and freeze until ice cream is firm. Serve cut in wedges or in rings. Garnish with a drizzle of a SUGGESTIONS: Vanilla ice cream is the general go-to, but honeydew with line sherbet and cantaloupe with butter-pecan are delicious. Experiment with combos——

Watermelon Granita: Serves 4
1 small watermelon-seeded and cubed
Sugar to taste
Dash hot pepper sauce and/or lime juice and/or salt to taste
Blend the melon meat and strain through a fine sieve or cheesecloth. Add sugar, dissolve, then add the other flavorings sparingly. Put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min. for 2-3 hours until resembles fluffy shaved ice. Store in a covered container in the freezer for 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)

Melon Tequila : Serves 4 -From Rozanne Gold’s Recipes 1-2-3 Menu Cookbook
1 large ripe cantaloupe, watermelon or combination
½ cup tequila + extra for dipping glass rims
4 Tbs. sugar + extra for dipping glass rims
Salt and pepper
Using a scoop make melon balls. Place melon balls in a bowl with other ingredients stirring to dissolve sugar. Cover and chill for 30 min. Dip glass rims in extra tequila then sugar to coat. Fill the glasses with the melon balls. Spoon over any remaining marinade. Serve at on

Tipsy Watermelon

Cut a plug about 2 inches square and deep in a melon. Pierce the meat several times with an ice pick or similar utensil and pour in liquor of choice, rum, brandy, wine something that will add flavor, filling melon. Replace plug and refrigerate melon 24 hrs. turning occasionally. Cut melon open and serve cut marinated meat and serve with juices.
Watermelon cocktails are trending -check the web.

Nana’s Cooler:

My grandmother made a refreshing drink by pureeing the meat of a melon of choice and straining the pulp. Stir in salt and chill powder to taste, serve over ice with a lime wedge and if available a sprig of mint. This doesn’t say “no” to a jigger of vodka, gin or tequila.

Roasted Cantaloupe: From- https://food52.com/recipes/23737-the-joy-kitchen-s-roasted-cantaloupe

If a melon is watery or tasteless, cut in wedges then in cubes. Add a little sugar, vanilla sugar is delightful. Roast in a preheated 400 deg, oven for 20min. until the flesh begins to shriveled and caramelized Cool and serve as a topping for salad or dessert.

Aug 17

17 LOW CARB CASUAL SIDES

I’ve noticed that, there’s a huge contradiction in our seasonal eating habits where low carb sides are concerned. At a buffet table in winter, if we put a portion of meat and a slice of bread on our plate, we head for the salad and vegetables, not the sauced pasta or au gratin potatoes. In summer, although we’re conscious of our figures, we think nothing of picking up a hamburger on a bun and going straight for the potato or pasta salad and/or chips.

It’s part of summer eating fun to ignore low carb sides and I’m just as guilty as anyone else in subscribing to the subconscious conviction that the carbs don’t add up as they do in winter. They do though, with unhappy results, especially if we also indulge in the ice cream treats I’ve talked about recently—and who can resist those in hot weather?

The answer is of course, obvious. Find low carb, non-starchy sides which are fun to eat but that isn’t easy. Those favorite summer foods are hard acts to follow, let alone replace. Here are 17 recipes I’ve found which fill the bill. Several have become family favorites for us as I think they will for you. Notice that most of the recipes have Mediterranean roots. The countries in that region have warmer climates and long histories of developing dishes suitable for al fresco dining. So if you’re feeling adventuresome and want to find more low carb side dishes for summer menus, search the cuisines of the Mediterranean, remembering that they are also considered the healthiest regional cuisines in the world.

RECIPES

Pickled Radishes– can be chilled up to 3 weeks.

Ingredients *

1 ½ lb. daikon radish, peeled

1 bunch red radishes (about 10), trimmed and each cut lengthwise into 6 wedges

1 Tbs. kosher salt

¼ cup rice vinegar (not seasoned)

3 Tbs. sugar

1 Tbs. very thin matchsticks of peeled ginger

Preparation

Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.

Drain in a colander (do not rinse) and return to bowl.

Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
*NOTE: Adding a large cucumber, peeled and cut in thick slices to this preparation gives a nice texture contrast.

Cauliflower Parmesan: Serves 4-5
1 head cauliflower separated into flowerets
OIL
Salt and Pepper
Finely grated Parmesan cheese
Toss the cauliflower with salt and pepper to taste in enough oil to lightly coat and spread out on a baking sheet. Roast in a preheated 400 deg. oven about 20 min. or until golden, stirring occasionally. Sprinkle liberally with cheese and return to oven about 1 min. until cheese melts. Serve at room temperature

Carrot Salad with Lime: 4-6 servings (courtesy of Cuisine Magazine)
1 lb. regular carrots or 1 lb. bag baby ones – peeled or cut into bite sized pieces
1/3 cup lime juice
1 Tbs. minced ginger
1 Tbs. jalapeno pepper seeded – jarred will do
2 Tbs. brown sugar
Pinch salt
¼ cup canola oil
2Tbs. chopped fresh mint
2 Tbs. lime zest
Honey roasted peanuts OR wasabi coated cashews- both roughly chopped
Make vinaigrette first. Blend lime juice, ginger, sugar, pepper and salt. Slowly pour in oil to emulsify it.
Cover the carrots in water, and boil until just done, about 15-18 min. Test for doneness. Do not over do. Cool. In a wide bowl or dish, pour the vinaigrette over the carrots gently turning to coat well and chill for several hours, overnight or longer, if possible. Mix the lime zest and mint to make a Gremolata to sprinkle over before serving. Pass the nuts, but don’t forget them. They really add flavor.

Pennsylvania Dutch Carrot Salad – Serves 4 (I take some short cuts here)
1 lb. regular carrots or 1 lb. bag baby ones – peeled
1 medium onion
2 slices bacon OR 4 slices turkey bacon Or equal amount of turkey ham
2 Tbs. cider vinegar-or to taste
1 Tbs. sugar- or to taste
1 tsp. canola oil and more if needed
Peel and slice regular carrots into bite sized pieces, halve baby ones and boil until just tender, about 8-10mins. Drain and rinse. Meanwhile, peel and cut the onion in half lengthwise, then across in ¼ inch slices. Microwave them in a safe dish with 1 tsp. oil for 2mins. Cook the bacon in the pot used for the carrots. If using turkey, add about 2Tbs. oil to infuse with essence. Drain the bacon on towels. Add the onions to the pot with all liquid. Using a wooden spoon, begin gently stirring over medium-low heat, adding the vinegar , sugar and more oil if needed to taste, to make a sweet-sour slightly smoky dressing. Add carrots and toss gently. Allow flavors to meld for at least an hour, refrigerate if to be held longer. Before serving, stir in crumbled bacon, reheat in the microwave or bring to room temperature. Serve hot in winter.

Green Vegetables, such as whole beans, asparagus spears, split broccoli crowns, even Brussels sprouts, are wonderful simply cooked to crisp tender, drained and introduced to a vinaigrette while still warm then allowed to marinate. They can be garnished with toasted nuts or sesame seeds, chopped egg, green onions or fresh herbs.

Summer Pea Salad: Serves 4

½ lb. snow peas or sweet pea pods

1 oz. can sliced water chestnuts OR 8 oz. can bamboo shoots

1 Tbs. toasted sesame seeds

3 tsp. soy sauce

3 tsp. dark sesame oil

2 Tbs. olive oil

Cook the peas in boiling water until crisp tender 1-2 min. Rinse in cold water and drain on paper towels. Drain liquid from canned shoots or chestnuts. Whisk liquids in a bowl, add vegetables and gently toss. Chill at least 30 min. to meld flavors, gently toss again and serve garnished with sesame seeds.

Green Beans and Salsa: Serves 4

½ lb., whole green beans where low carb sides are concerned

½ cup salsa – optional degree of heat

¼ tsp. garlic powder added to salsa – – optional

2 tsp. oil

1 tsp. lemon juice

1 Tbs. toasted slivered almonds

Cook the beans in boiling water until tender 3-5 min. Rinse under cold water, drain well, gently toss with oil and lemon juice and chill until cold. When ready to serve, plate beans in 1-2 layers aligned, and spread salsa across them. Garnish with nuts.

Green Beans, Tomato and Basil: Serves 4—peas can be substituted*
1 lb. cut green beans-frozen is fine-cooked to crisp tender
2 large tomatoes in large dice
½ cup fresh basil leaves-or 1 tsp. dried
1 ½ Tbs. oil
Salt, pepper and garlic powder to taste
Chop the basil leaves and place everything on a salad bowl. Toss gently to mix well and chill to serve.
*NOTE: Top this with mozzarella shreds and it becomes Bean Salad Margherita

Broccoli Rabe with Garlic (Actually this name is incorrect. Broccoli is an American vegetable named for the California family who developed it. Italians know only “rabe”.)
1 bunch rabe
@ 3 Tbs. minced garlic, or powdered garlic to taste
3 Tbs. oil
Salt to taste
Cut woody bottoms off stems and discard any bruised leaves. Bring about 1 ½ inches of water to a boil in a skillet and blanche the rabe in batches just until it turns bright green. Usually this takes two batches. Drain well. Heat the oil in the dry skillet and cook the rabe over medium heat until the stems ate crisp tender. Add garlic to taste as the rabe cooks. Plate each batch as finished Sprinkle with salt to taste. Serve at room temperature

Tomatoes are a gift, especially when fresh in summer.
Tomatoes and Beets the large ones are wonderful peeled and fanned alternately with peeled large beets, all marinated in Balsamic vinaigrette.

Pennsylvania Dutch Tomatoes feature the beefsteak variety peeled, thickly sliced, layered alternately in a bowl with ¼ tsp. of cider or red wine vinegar, pinches of sugar, salt and pepper and marinated for several hours

Tomato and Watermelon is another good combination. Again use vinaigrette to marinate -one of the fruit based dressing’s works well, like raspberry, and peas add a quirky crunch. Of course tomatoes can always be served by themselves.

Following are some recipes for side dishes that I’ve used to perk up dinner menus. Not only do they look and taste great but they also have several other things in common which help to simplify preparations though they may take a bit longer.
• They are easy to make
• All the ingredients are readily available in the supermarket
• They can be made ahead and served cold, at room temperature or quickly re-heated, if needed

Eggplant and Yogurt: Serves 4
3 slender eggplants – about 1 ¾ -2 lb. total weight-unpeeled
2 Tbs. chopped fresh mint divided—1/2 tsp. reserved
½ cup plain yogurt
1 tsp. paprika
3 Tbs. oil

Salt and pepper to taste
Cut eggplants into ¼ inch rounds and place on a baking sheet. Boil or grill until tender and slightly brown, turning once, about 4 min. – plate in a circular pattern and allow to cool. Mix yogurt, oil, paprika, 1 1/2 Tbs. mint, salt and pepper in a bowl. Pour the dressing over the eggplant and garnish with the ½ tsp. of mint. Let stand for at least 30 min. to meld flavors.

Microwave Ratatouille*Serves 4
1 small zucchini in 1/3 inch slices
1 small yellow summer squash – in ¼ inch slices
½ each green and red bell pepper OR one of either in ¾ inch dice
1 medium onion – in thin slices halved
½ pt. cherry tomatoes- halved OR 1large tomato coarsely diced
1 Tbs. oil
¼ tsp. lemon pepper
½ tsp. each dried basil and dried oregano
Pinch cayenne pepper
Put everything but the tomatoes in a microwave safe bowl, loosely cover and cook on high 2 min. Stir to make sure everything is crisp tender. Add tomatoes and cook 1 min. more. Allow flavors to meld a few minutes. Serve hot or room temperature
*Can be made with frozen vegetables and canned dice tomatoes. Cooking times are about the same, depending on the microwave oven. Consult package directions. Other vegetables can also be added: .cut green beans, broccoli, edamame, okra, sweet or snow peas.

Eggplant Athena: Serves 4
2 eggplants of a size that ½ of each will equal a portion
1/3 cup oil-cured black olives chopped
2 Tbs. chopped capers
2 Tbs. chopped fresh basil
2 Tbs. chopped fresh mint
¼ cup Parmesan or pecorino cheese
Salt and pepper
@ 1 Tbs. oil +for drizzling
Cut the eggplants in half lengthwise and sprinkle with salt. Allow to drain for ½ hr. Rinse well and dry. Using a knife, score the tops of the eggplants in a cross-hatch pattern about ¼ inch deep.
Mix the other ingredients, using just enough oil to make a paste. Rub the paste into the tops of the eggplants and drizzle with oil. Bake in a preheated 375 deg. oven for 30 min. until tender when pierced with a knife. Serve room temperature or hot.

Eggplant Parmesan: Serves 4-6
1 large eggplant-peeled and sliced crosswise into ½ inch slices
2 cups tomato sauce
1 cup oil*
Salt, pepper, and garlic powder to taste
¾ cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
Bread crumbs –optional

Cover eggplant with hot water and let stand for 5 min. Drain and dry on paper towels. Heat oil on a skillet and fry the slices until golden* Layer in a greased casserole eggplant, sauce, seasoning and 2 cheeses.** Repeat layers ending with sauce and Parmesan-optionally top with a thin layer of breadcrumbs. Bake in a preheated 400 deg. oven about 20 min. until bubbly. Serve hot or at room temperature.
*To cut time and effort, I lightly spray the slices with canola oil and run them under the broiler, turning once to brown both sides. If you want a slightly richer dish, add 1 tsp. oil to the sauce.
**Treating the slices individually makes a pretty presentation and is easier to serve at buffets.

Fried Zucchini: Serves 4-5
½ lb. unpeeled zucchini in Julienne
Salt and pepper
1 cup oil
1/2 cup flour
Grated Parmesan cheese
Sprinkle the zucchini with salt and let sit for 1hr. Blot with paper towels to remove excess salt then shake in a plastic bag with flour and shake again to remove excess. TIP spread on a baking sheet and freeze for 15-20 min. Bring oil to the proper temperature, when a piece of bread sizzles, and fry zucchini for about 3 min. until curls and crisps. Remove with a slotted spoon and sprinkle with pepper and cheese. Serve hot or at room temperature.

Spinach Balls: Serves 4*
(1) 10 oz. box of frozen chopped spinach-thawed and drained
1 cup finely chopped onion
1 egg lightly beaten

2 Tbs. +2 tsp. butter or margarines
1/3 cup + 2 tsp. dried breadcrumbs
¼ tsp. EACH salt, garlic powder, dried sage and thyme
Pepper
Mix first 4 ingredients then mix again with the rest. With a teaspoon, shape mixture into 16 balls. Arrange on a lightly sprayed cookie sheet and bake in a preheated 350 deg. oven, 20 min. Until lightly browned. Serve hot or at room temperature.

*One of my favorite canapes

Aug 10

FISH-THE PERFECT SUMMER DINNER

Globally, summer is vacation season and for North Americans and Europeans, August is the favorite month. The two major choices of get-aways are the mountains and seashore. In both, during summer months, restaurants and markets will feature a ‘Catch of the Day’. Whether it’s trout from the mountain streams and lakes or the bounty of the ocean, seafood consumption spikes in August.

That makes perfect sense. Seafood is more filling than meat, but lighter in texture with fewer calories and, important in hot weather, lower fat content. Sadly, Americans eat a diet containing more fat than other countries, and consume far less fish-only a fifth the amount of Spain, for example. Nutritionally, we health conscious Americans should make an effort to eat more fish.

Hopefully, we will, as verities particularly of fin fish, are now readily available in even our most landlocked areas, thanks to modern freezing and transport. Another incentive is our growing curiosity about different cuisines and expanding pallet. Moreover, fishing is an increasingly popular pastime, especially in nice weather and the progression from source to serve, catch, clean and cook, is an enjoyable way to spend a day and a delicious way to end it. Incidentally, recipes make great souvenirs…

Growing up in a shore resort, seafood has always been a major part of my diet and because I love it, I write about it frequently. In fact, I write posts about seafood every Lenten season. To find them use the panorama on my Home Page or consult the monthly drop-down menu on each blog page. I’ve also written a book, All About Seafood which I summarize in my post for Aug. 12, 2021. In the book, I explain the differences between fresh water and salt water, the categories of seafood, their uses, the differences in types of fish, treatments, shopping, storage and give recipes.

However, this post is about the appeal of seafood in the heat of August, whether on vacation or at home and is derived from three posts, one on grilling fish July 6, 2017 and another on fish salads August 18, 2022. Above all, do visit my post of July 13, 2017 on the most popular ways to cook fish. I would suggest you take a look at my post on easy ways to serve salmon and tilapia, the two most commonly found frozen fillets, as well, simply for convenience (March 2,2023).

Before I get to the recipes, there are a few safety rules on cooking fish, so bear with me….

There are a few general rules for cooking fish including grilling. The most accepted are those set by the
Canadian Department of Fisheries, recommended by top chefs from James Beard to Steven Raichlen and Bobby Flay.
1) Regardless of method, cooking time should be 10 min. per inch of thickness of the fish at its thickest point. If you have a whole fish 4 inches thick, you will cook it 40 min.; a steak 1 ½ inches would take 15 min. or 7 ½ min. per side and a thin fillet ½ inch thick would be 5 min. or 2 ½ per side. (I tend to be more cautious here and allow 3 min. per side.) Tongs are great to turn fish steaks but if I’m doing thin fillets on an outdoor grill, I use a ‘fish holder’; a grill accessory with a long handle, which holds the fish between two rectangular pieces of metal mesh, making flipping them during cooking without breaking them easy.
2) Preheating is required. The element should be hot, and for outdoor grilling the grill surface should be 3-5 inches from the heat, with a 2-3 Mississippi fire. Contact grills and pans take about 3-5 min.to reach the desired temperature.
3) Lightly oil the surface just before you put the fish on to cook, not when you start the grill.
4) Remember contact grills take half the time because they cook both sides at once.
5) To get cross-hatch marking, rotate the fish ¼ turn half-way through cooking each side
s stated, grilling recipes can be used for different fish within the same categories. Acceptable substitutions would be 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

The following recipes are acceptable for indoor or outdoor grilling, which includes contact grills and grill pans. Of course, if you can’t or don’t grill, oven broiling is another option. The recipes are also adaptable for use with different types of fish. The point is that fish is a quickly prepared choice for a summer meal, particularly so when grilled.

Grilled Salmon with Watercress Sauce: Serves 4
4 salmon steaks ¾ inch thick
1 tsp. dried marjoram
Salt and Pepper to taste
Watercress Sauce
Sprinkle salt, pepper and marjoram on both sides of fish steaks. Preheat grill, place 4 inches from heat and lightly oil. Grill fish about 3-5 min. per side, until lightly browned and it flakes easily. Serve with sauce.
Watercress Sauce: Yield 1 cup
½ cup packed watercress leaves
½ cup packed fresh parsley
2 medium shallots-diced
1 small onion – diced
½ Tbs. wine vinegar
1 ½ Tbs. olive oil
3 Tbs. tomato juice
Place vegetables and herbs in a processor and process 3 times with on/off . Scrape down bowl sides and pour oil over mixture, add vinegar and puree 3 sec. Pour juice in through tube and puree until smooth. Chill before serving with fish.

Grilled Tuna with Rosemary-Caper Butter: Serves 4
(4) 1 inch thick tuna steaks
Oil to coat grill rack
1/3 cup unsalted butter at room temperature
1 Tbs. chopped capers
¼ tsp. lemon zest
1 tsp. dried, powdered rosemary + fresh sprigs for garnish
1/8 tsp. Dijon mustard or spicy brown
Mix last 5 ingredients together and chill. Preheat grill and lightly oil rack placed about 4 inches above heat. Grill tuna steaks 5 min. per side. To serve, top steaks with a portion of the butter and optionally, garnish with fresh rosemary sprigs.

Grilled Whole Fish in Buerre Blanc Sauce: Serves 8
3 ½ lb. cleaned fish with head and tail left on, salmon or trout
3 Tbs. canola oil
1 small onion in small dice
2 Tbs. white wine vinegar
½ cup butter
¼ cup white wine
2 Tbs. chopped fresh parsley
Place grill about 5 inches from heat and preheat. Lightly oil a wire broiling basket. Place fish in basket and drizzle with oil and cook about 5 min. then turn, cook 5 min. more, repeating until fish has been cooked the required time-about 20 min. total. To prepare sauce, place vinegar, onion and wine in a saucepan and simmer until onion is tender and liquid reduces slightly. Gradually blend in butter to make a smooth sauce. Serve fish hot, with sauce drizzled over, garnished with parsley.

FISH SALADS

The best cooking method for these items is poaching. Simply slide the fish into simmering water, return to a simmer and cook for 3-5 min. (5-8min. for fish steaks) until the fish is opaque and flakes. Immediately run under cold water to stop the cooking, then plate, cover with plastic wrap and chill. This is the approved method

Salad Nicoise: Serves 6 – 8
1 lb. fresh whole or cut green beans – frozen is fine
6-8 small new potatoes – halved if larger – keep size uniform-canned will do – drained
(2) 6 oz. cans solid white Albacore tuna in water – drained* DO NOT use ‘chunk’ tuna
(1) 5 ¾ oz. can pitted black olives
4 hard-boiled eggs – quartered
4 Roma or small tomatoes – quartered- OR 1 pt. cherry or grape tomatoes
Bibb lettuce or Romaine
Optional add-ons – (1) 15 oz. can of pickled beets and/or 6-8 anchovy fillets
Cook the beans, and potatoes if raw, until crisp tender. A special flavor is added if they are marinated in a little white wine for a few hours.
Line a large platter with the lettuce leaves. Gently fork-separate the tuna chunks and mound them at 6 O’clock on the plate. Mound the potatoes at 12 and decoratively distribute the other ingredients separately in mounds evenly around the plate, except the anchovies. If using, they should be laid across the tuna. The mounds can be pie shaped wedges, pointing to the center, or the center can be filled with fresh herbs or chopped lettuce pieces. If using the beets, the black olives can be piled in the center. The point is to arrange the plate as decoratively as possible but have it appear as a miniature buffet, with each of the ingredients presented individually for ease of self-serving.
Serve with the dressing created for this salad, below.
*NOTE: This can also be served with (1) 4 to 5 oz. grilled or broiled tuna steak per serving.|

Nicoise Dressing:

Serves 6- 8
4Tbs. minced shallots – or mild onions
2 Tbs. dry mustard – 4 of Dijon can be used
5 drops of hot sauce
5Tbs red wine vinegar
3Tbs fresh lemon juice – 2 tsp. of concentrated will do
2 ½ cups salad oil.
Mix the ingredients well and allow to meld for several hours. Drizzle a little over the Tuna, and serve the rest on the side.

Salmon and Spinach Salad: Serves 4
2 cups cooked salmon in pieces-about 4 frozen fillets, poached and broken into bite-sized pieces
2 cucumbers peeled and in thin slices
¼ cup thinly sliced scallions
1 Tbs. capers
8 oz. salad spinach leaves or more optionally mixed with other greens
2 plum tomatoes in large dice
1/3 cup chopped scallions
Dressing
1cup mayonnaise flavored to taste with dill or tarragon or ½ cup vinaigrette of choice
Tear the greens to bite size and toss in a bowl with the cucumbers, capers, tomatoes and fish, divide among plates and top with scallions. Pass the dressing.

Optionally this salad can be served with the fish prepared in either of the two ways below and placed to the side of the salad, omitting the tomatoes. I prefer the salad, in these presentations, to be lightly tossed with vinaigrette and the sauce, if serving the poached version, be confined to the fish.

Shrimp Louis: Serves 4
4 hardboiled eggs-quartered
2 Tbs. chopped parsley-for garnish
Greens sufficient for 4 servings-preferably Romaine or green leaf lettuce
Louis Dressing-from James Beard’s American Cookery
1 cup mayonnaise
1/3 cup whipped cream
2/3 cup chili sauce
1 Tbs. grated onion
Pinch cayenne
Modern Lamaze Dressing-an option
1 cup mayonnaise
½ cup sour cream
¼ cup ketchup
Pinch mace or large pinch nutmeg.
Plate the greens, top with the shrimp, spoon over choice of sauce, and pass the rest. . Arrange 1 egg around the salad on each plate and garnish with parsley.

POPULAR WAYS TO COOK FISH

These traditional methods of cooking fish are easy to master, elegant in their simplicity and invaluable to know because they, not the fish cited, are the stars of most recipes. Fish are classified by type, so fish of the same class are interchangeable in the recipes.

Trout Meuniere: Serves 4 – This is also good using fillets, and advised for any fish in categories B&E
4 medium trout
2 lemons juiced-rinds reserved
2 Tbs. butter
2 Tb. oil
¼ cup butter
¼ cup lemon juice
¼ cup fresh parsley minced
Rub trout with lemon rinds, adding a bit of juice if needed. Melt butter and oil in a large skillet over medium high heat. Sauté trout turning once, (fillets don’t need turning) until both sides are slightly tan and edges of meat are opaque and curl, about 5 min. per side. Remove fish to a warmed platter. Wipe pan and add the last 3 ingredients. Swirl to melt and combine. Pour sauce over fish and serve.

Southwest/Italian Seafood Packets: Serves 4 Fish from categories A, B&C are recommended for this
(4) 1 lb. fish fillets
½ cup thick salsa OR ¼ cup crushed tomatoes seasoned to taste with dried basil, dried oregano and garlic powder
8 large shelled shrimp
8 Cilantro, parsley or oregano sprigs or basil leaves
1 Lemon or Lime in wedges
Preheat oven to 400 deg. Cut foil or parchment paper into 8 pieces 1 inch longer than fish. Shapes, triangles or hearts make a nice presentation. Place a fillet on each of 4 pieces, top with 2 Tbs. sauce, 2 shrimp and 2 sprigs or leaves of herb. Cover with another piece of foil or paper and crimp edges to seal. Bake 10-12 min. Plate packets immediately and serve hot with fruit wedges. Cut an ‘X’ in the top of each packet to eat.

Coconut Tilapia: Serves 4 This is my own recipe and lighter than the standard. The coconut can be removed, the panko used alone or mixed with seasonings or replaced by crumbs. It’s the method that counts. It’s best with fish from categories B & C.
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
½ cup + mayonnaise
Lemon pepper
Step I- Preheat oven to 350 deg. Toast coconut on a piece of foil until golden, about 4 min. watching that edges don’t burn. When cool mix with Panko.
Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.
Step 3 – Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once
Note: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the capped bottle.

Jul 6Barbecued Shrimp: Serves 6
24 large shrimp-cleaned, tails on
12 slices of bacon – halved crosswise
24 pieces of onion 1 ½ inch x 1 ½ inch
2 Tbs. EACH brown sugar, soy sauce and dry sherry
½ tsp. EACH chili powder, powdered ginger and salt
3 cloves chopped garlic OR 1 tsp. powdered garlic
Wrap the bacon pieces around the shrimp and skewer shrimp sidewise to secure bacon, alternating with the onion pieces. Combine the rest of the ingredients for the marinade and pour into a baking sheet with sides or broiler pan. Lay skewered shrimp flat in the pan and marinate, turning regularly for at least 1 hr. Cook over high heat about 3 min. per side, until bacon is crisp. Pour marinade into a saucepan and heat to a simmer, then cool to serve as a dipping sauce.

Aug 3

THE LILLY LIKES TO COOK BOOKS

The Lilly Likes to Cook books were inspired by the realization that kids start anticipating summer before the buds open and zoom into activity the second the school doors close. However, things change, along about August. It’s the peak vacation month and summer programs end to free people. For kids boredom often sets in. Summer has become routine as are the things they longed to be free to do, and at home or away they miss friends. Rainy days are the pits!

One year, when my daughter was in grade school and our swim club team’s regional meets had ended in July, empty Saturdays loomed ahead. The first one, I was baking a cake and found I had an audience, four boys and two girls begging to help and I obliged. During the week, I was casually asked if I’d be baking again on Saturday, and ‘my crew’ showed up as if summoned that morning. So began, always seemingly impromptu, ‘Cake Saturdays’. Flavor was never discussed but the pan options were vital, bunt, sheet, tube or layers and the choice of shape was a major topic in judging the finished product, which disappeared magically while discussing the verdict.

The experience sowed the seeds for the Lilly Likes to Cook series because it taught me a lot about dealing with bored children. The casual and spontaneous plan is often better than the elaborate and expensive one. A distraction works best when it involves creating or perfecting something within a short time-frame, with a welcome reward at the end. Above all avoid repetition. Even if just baking cakes, make each a bit different to keep interest alive.

I also learned these tactics fostered bonding and enhanced friendships. The action and then the memory of having worked together to create something which gave a sense of mutual satisfaction to be shared and enjoyed, was incredibly unifying and enduring. And these ploys aren’t limited to the young. They work with people of all ages anywhere, anytime, even on vacations.

The ‘Cake Saturday’ diversion for boredom was a god-send and the increased bonding a bonus outcome, but over the years, I’ve had a lot more experience cooking with children and I‘ve come to understand that cooking is a natural project for both these purposes. It only requires equipment found in most homes. The time-frame is dictated by the choice of recipe, usually only a couple hours at most. The rewards are immediate, known, eagerly anticipated and easily shared–no arguments over custody of the finished product. Plus learning some kitchen skills always comes in handy.

A few years ago, actually two years in a row, a neighbor’s children asked my help with their Mother’s Day plans. I’ve detailed the episodes in No Stress Recipes for Mother’s Day and Can I help?. Working with those children reminded me of how fun and rewarding it is to watch kids interest and confidence grow as they realize there were tasks they can do and more difficult ones they could master. Seeing their pride and pleasure at the prepared dish is priceless. That’s when I started writing the Lilly Likes to Cook series.

Although there’s room for assistance in most recipes, choosing one to share with a child narrows the field and depends, above all, on the age and abilities of the child in question. It should be something liked, difficult enough to be interesting, but simple enough to fit in a limited time-frame. Desserts are popular choices because they fit these requirements, but also because they’re not pivotal to a menu. If the dish is a flop, it can be remade or replaced but, most importantly, desserts can be easily shared, giving a child the opportunity to show off a bit and receive praise.

However, children aren’t long satisfied with only making desserts, especially if it’s an ongoing partnership. They will want to move on to more important menu items and adult pleasing dishes, which fit the requirements, don’t always leap to mind.

My motives in writing the Lilly Likes to Cook series of books were first, my desire to help those coping with kids suffering from ‘the bored blaas’ due to weather, minor illnesses, or empty schedules. Second, I wanted to share what I have found to be an excellent method of getting children to bond both with each other and with adults. Third, I hoped to ease things by offering a selection of tested recipes suitable for the purpose.

I’ve put the recipes into loosely woven story lines which give the books continuity as well as illustrating possible presentations or functions for the finished dishes, so the selection of recipe can fit the situation. They also break down the preparation tasks giving detailed directions, according to age and experience, without being too obvious. The books are digital, available on Kindle and this web site for far less than a cup of coffee. (Book 1 is free onsite-Prices are slightly higher on Kindle

Lilly is a girl of 8, living in a suburban town with her parents, sister, Brianna 13 and brother, Brian, 10, but she could be in a city, on a farm, anywhere. I choose age 8 because 3^rd grade is a break-out time. Schools introduce changing classrooms per subject and seasonal sports with regular teams. Social organizations like Scouts and 4-H are encouraged and hobbies are explored to discover special interests or talents.

I usually include Lilly’s sister, Bri, in her undertakings which widens the age appeal. Her brother, though disinterested himself, has a best friend, Jake, who is, which introduces a unisex attraction, so are covered. I allow Lilly to develop cooking onto a hobby for the sake of creating a series most bases and because that’s where my experience lies but the books are sold separately and the recipes can be selected according to specific need. They’re also sold in groups of 3, for kids who show an interest or adults who may need them more often.

Lilly first becomes interested in cooking watching her mother transform a cake disaster into a

different, beautiful dessert. The creativity and the appearance intrigue her and she wants to make other pretty, tasty things. Then, gradually, she learns the dishes she cooks can serve other uses than filling her spare time. The things she makes can be used for gifts, rewards, fund raisers and more and the process can be shared with others forming friendships, helping out and simply brightening someone’s day. In short, a creative activity, whether it’s time- filler or becomes a hobby, can teach a lot of life’s lessons.

Resume of the Lilly Likes to Cook books, recipes and utensils needed:

All quantities are in easily divided or multiplied amounts, including the meatball and sauce recipes which are stated as needed for a large event.

Book 1) Making a Cake for Molly:

Lilly’s sister helps her make a cake for her doll’s birthday but it’s a disaster. Mother transforms the flop into a dessert which becomes a family ‘company’ favorite. Molded ice cream cake–Spoons only. Free on site.

Book 2) Cookies for an Uncle Overseas:

Lilly makes cookies as a treat for an uncle in the military. Chocolate-Coconut Macaroons— Spoons, can opener, brief microwaving and baking $1.99

Book 3) Lilly Makes Meringues:

Lilly helps her sister make meringues from their mother’s recipe as an assignment for geography. Spoons, beaters, baking $1.99

Book 4) The Meatball Booth:

Mother is in charge of the booth at the School Fair and needs all the help she can get to prepare the meatballs. To Lilly’s surprise friend of her brother’s offers to help. Knives, spoons, processer and baking $1.99

Book 5) The Luncheon:

Lilly’s mother is busy at work, so Lilly offers to have luncheon ready, with her sister’s help, when their grandmother arrives. Tuscan Tuna-Bean Salad–Can opener and spoons $1.99

Book 6) Dinner for Two:

Lilly’s sister wants permission to begin babysitting. The girls are thrilled when their parents agree to allow them to make dinner and stay alone for an evening. Hot Dog Potato-Vegetable Hot Pot–Spoons, optional knife, baking $1.99

Book 7) Kabobs Are Fun and Easy:

Lilly’s parents are throwing a big cook-out for visiting relatives and everyone pitches in to help prepare Shrimp and Beef Vegetable Kabobs for the grill. Knives, skewers $2.99

Book 8) Girl Scouts Get a Zebra Cake:

Lilly makes a cake ahead, as a reward for her troop members after a day working on crafts to sell at the Town Fair for Charity. Craft directions included. Cake-butter knives; Craft-scissors, pins, rulers and chalk $3.99

Book 9)* Brian’s Birthday:

Lilly helps prepare her brother’s birthday dinner for Brian and his soccer team mates. Slow cooker pulled pork heros plus a variation on the recipe in Book 1.-Spoons, forks, knife,
* To be available soon

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