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LIKE FROZEN YOGURT? THEN DIY THE FLAVOR

I seem to be stuck in a cold foods’ rut the past weeks, but with all the heat waves this summer it feels natural. So continuing along that path, this week’s posting is for the more health minded people—Frozen Yogurt or Fro-Yo. Hey, you guys, why stick to the flavors in the glass case, when it’s so easy to create your own?

Yogurt is made by fermenting any type of milk, cow, sheep, goat, even soy, full fat to skim, with bacterial cultures. It’s simple to make but whether commercial or home-made, once finished, it must be kept chilled and should be used while fresh. About 2 weeks or 10 days after the sell-by date, the active cultures start to dissipate.

Heating kills the live cultures, so be aware that while yogurt tenderizes meat, moistens baked goods and adds flavor and body to soups and sauces, it doesn’t bring any special ‘health’ benefits to cooked food. On the other hand, freezing inhibits the cultures yet doesn’t totally destroy them, but Fro-Yo isn’t just freezing a container of fresh yogurt. Yogurt, even Greek yogurt contains too much water to freeze evenly; even strained it will separate and be ‘icy’ or ‘gritty’ when frozen.

There are several ways to overcome this. The addition of sugar or corn syrup, which inhibit ice crystals forming, cream, mascarpone, boosted by a bit of cornstarch, even beaten eggs to give a creamy texture all help, but the final step in starting with plain yogurt, always seems to be the use of the ice cream maker.

However, I’ve made it a point in passing on recipes during this very hot summer, especially the ‘Treat’ ones, to avoid space and time consuming requirements. So I’m going to simplify this right now. If you want to make Frozen Yogurt from scratch, to preserve the tartness, Google directions and then use the following recipes to make Fro-Yo in your choice of flavor. Otherwise, start with a container of a commercial brand vanilla frozen yogurt. Incidentally, these recipes also work with ice cream.

One of the beauties of yogurt is that it readily combines with other flavors. When heated it blends in but chilled it hosts them, even spotlights them. So use these recipes as base directions and feel free to take off and follow your fancy. The important thing is to mash the ingredients together until well incorporated so they freeze together smoothly.

Have on hand 2 cups =1 pint vanilla frozen yogurt for (4)1/2 cup=1 scoop servings. Soften in the refrigerator 20-30 min. then mix in the any of the following combinations and refreeze at least 30 min. When soft this can be spooned into popsicle molds and frozen for easy eating.

Bananas Foster
1 large very ripe banana
2 Tbs. rum
1 Tbs. light brown sugar
Slice, then mash the banana with the rum and sugar. Mash again into the yogurt until well mixed. Refreeze.

Burnt Almond
1/3 cup chopped toasted almonds
2 Tbs. grated chocolate
2 Tbs. Amaretto
2 tsp. honey
Mix ingredients and add yogurt, mashing until blended. Refreeze
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Peach-Bourbon*
2 peeled peaches chopped
2 Tbs. bourbon
1 Tbs. dark brown sugar
Mash the ingredients well and mash again with the softened yogurt until blended. Refreeze

Peña-Colada*
8 oz. can crushed pineapple-well drained
2 Tbs. dark rum
1 Tbs. dark brown sugar
1/8 tsp. coconut extract
Mash ingredients well, then mash again into yogurt until well mixed. Refreeze

*Recipes courtesy of Food Tips and Cooking Tricks by David Joachim

It’s easy to imagine more flavor combinations. For example, just off the top of my head:

Baked Apple
2 apples, peeled, cored and chopped
2 Tbs. light brown sugar
1 Tbs. apple juice or cider
1 Tbs. brandy
Pinch cinnamon
Microwave the apple with 1 Tbs. sugar, cider and cinnamon until soft -about 3-5 min. depending on machine. Mash with other ingredients and allow to cool. Mash again with yogurt until well mixed and refreeze.

HOW TO STOCK A VACATION KITCHEN-EVEN FOR A WEEKEND

August is a big month for vacations, but increasingly people are choosing September, even October when the resorts are less crowded, especially for long weekends. If your destination has kitchen facilities, be it for a long weekend in a motel efficiency unit or an extended period in larger digs, it’s often more stressful on the person responsible for the meals than staying home. Not only must they get acquainted with the equipment but making the time to shop and cook shouldn’t intrude on planned activities. Whether for 5 days or 3 months, it can be a daunting task requiring prior planning.

I learned this lesson the hard way. The first summer I was married, we rented a cottage at the seashore near my in-laws vacation homes. My 11 yr. old step-daughter and I were to spend August, with my husband joining us on weekends and for the last week. Though I grew up in a shore resort town, and had had my own city apartment, this was my first vacation rental, and my first time packing for a family. I thought I covered everything, clothes, equipment, toiletries and towels, even toilet paper but the first morning we woke up with NOTHING to eat or drink! Needless to say, we spent it introducing me to the local supermarket and other ‘survival’ important local sites.

This was where I made my second mistake, though not so glaring as the first. Stressed, ‘winging it’ without a definite plan or list, I over bought staples and made impulsive purchases. I should have paused to think more often. I had the situation under control within a week, but was still left with a surplus of products to use or lug home and this wasn’t just packaged food, but wraps, bags, paper, soaps, everything to do with a kitchen.

The next year, I bought a small trunk which I knew would hold ‘collectable memories’ for the return trip. I was in the midst of packing it with staples when I had another revelation. I was looking at this project through the wrong lens. I wasn’t ‘stocking up’ for an extended period; it was 1 month=4 weeks, with a supermarket at hand in case I miscalculated. We didn’t use 4 lbs. sugar a month in winter even with possible baking. At the shore, I might make a rustica (free form pie using ¼ cup) but sugar was really only for beverages. The same was even more true of flour; especially since Kara and I were the only ones there 4 days a week and I don’t fry much, if ever. We only needed to take what we would normally use. So I filled quart jars from my open supplies, and put the new packages in the home pantry.

After that the other supplies fell into line. I found 6-compartment plastic spice/herb carousels in The Dollar Store. I filled 2 of them with my favorites and figured if I ran out, I’d buy more, but I never did. I had worried about taking care of my husband, whose involvement in kitchens began and ended with the dinner table, but then I realized that he was only ‘batching it’ a total of 12 days and of those he had regular plans for 2 days a week while I was gone. So I made him 4 lasagna and 4 chicken in cream sauce, over rice dinners, and planned to send him home with weekend leftovers. That more than covered his wellbeing because he really only needed 6 dinners. It was all a matter of seeing things in the right perspective.

I bought the smaller, lighter household items, wraps, bags, sponges and added them to the trunk, but the larger ones, detergents, a boom, pail, mop etc. I got on vacation in one stop. Also in the trunk were condiments, and just so history didn’t repeat were coffee, dry creamer, tea, a box of cereal, a can of pineapple rings and 2 boxes of honey buns as well as the utensils I had learned I’d need. A full list of these follows.

The first morning that year was very different. We had breakfast! My husband went golfing while Kara and I headed to the Farmers’ Market, which she loved. We bought fruits and produce and from the adjacent dairy we got bacon, sausage, cheese plus local milk, cream, eggs, and butter. The next stop was a prominent marina restaurant with a fish market and artesian bakery. I bought fish, and crab cakes for the next night, lemons, vinaigrette, Cole slaw and a couple of loaves of bread.

By noon, a cold vegetable dish and salad were ready for dinner, the fish chilling and fruit was marinating for dessert. We had fresh BLTs for lunch, and I was ready to enjoy a free afternoon knowing I was set for days as far as meals were concerned. In fact, I don’t think I even went to the supermarket more than twice that whole month, and only food shopped once a week. So I guess I can say that long before I thought of becoming a personal chef, I had discovered from vacation rentals the advantages of planning in advance and shopping once a week. It gives you so much more time!!

None of this would have been possible without my being willing to take time before leaving for vacation, to calculate exactly what I would need and in the proper amounts, or at least in approximation, as with the flour and sugar. Each year I noted what ran out, what was in surplus, what meals were popular and what weren’t. It let me shorten the preparation time and expense, as well as eliminate stress in creating the menus.

As the years passed, so did the long rentals to be replaced by more exotic trips and short get-aways, but the rule of basic food supplies and utensils to include remains solid. Of course the prime one is in any DIY situation, plan a breakfast for the first day! It does set a tone. Nothing fancy, a jar of instant coffee, plain envelopes of tea bags and sugar packets, a jar or envelope of non-dairy creamer or dry milk, even a can of evaporated milk, dried fruit or a can of pineapple rings and a shelf-stable pastry such as honey buns will do and gets the motor running. Of course if only a short car trip is involved, a bag or container of fresh fruit is an option.

The other staple items, in quantity for a long stay or simply replacement ingredients for a short one, should be determined by individual need and use. The one I NEVER skim on is salt. It’s the best extinguisher for a grease fire. In any rental situation, one place that may not have been totally cleaned is the oven, and who knows what a previous tenant cooked? Salt also inhibits mold and in a pinch can clean a greasy sink and drain.
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Utensils, too, are determined by the length of the stay.
For electrical appliances: Rule one is- never take anything valuable or irreplaceable. Coffee lovers can learn to accept old-fashioned percolator or for short term, instant. The only other things I found I needed for a long stay were a hand blender and a mini-chopper. Before packing any electrical appliances, check the type of current at your destination.

Hand Held Utensils: Several of these are handy for even the shortest of stays

1. Pot holders- A necessity for any stay away from home. These are never provided in any rental kitchen and it can be hard taking hot coffee or warmed-up take out from the microwave with a bath towel.
2. Towels, both paper and dish-A roll of paper ones can be used as napkins and are great for spills, but the micro-paper ones in 2 pack which are reusable and washable are good for dishes and can be tossed.
3. Spoons-or at least 1-that stands heat.-A few plastic ones are fine for a weekend, but metal ones and a serving spoon are needed for longer.
4. Manual can opener– Always a good companion as is an old-fashioned Church Key opener
5. Knives– A short paring knife to be used for small jobs and for longer stays another with a blade long enough to trim meat or slice bread. For an extended stay there should be a carving knife as well
6. Hand held knife sharpener-Because no knife is worthwhile if it can’t cut
7. Scissors-Not shears, but a pair with enough strength to do some kitchen work, yet pointed enough to be useful with mending.
8. Plastic chopping board-Protects counter tops and provides a clean surface for your food. Light and flat fits in the bottom of a suitcase.
9. Packets of plastic containers with lids– found in supermarkets in 3paks- most can be microwaved
10. Small pan with lid-Able to boil a couple of eggs, make a sauce or heat a can of soup–for longer stays or traveling with children

All the above hand held items, with the exception of the knife sharpener and, possibly, the metal spoons can be found in The Dollar Store. Some stores have the plastic containers too. No matter the cost or how well equipped the rental kitchen, chances are it will have none of the above items.

For a more relaxed vacation, just follow these tips and listen to your better judgment. Above all take time to stop, evaluate and plan. You’ll be glad you did!!

How To Choose And Use Vinegars In 2016

Vinegar is another summer favorite, though most of us don’t realize it. It’s the tenderizing agent in marinades, and gives dressings their zing. Balsamic, on its own, is a tasty sauce for fresh fruit. Like oil, vinegar is ancient. There are records of it in Egypt before 3000 B.C., but unlike oils which are extracted by pressing, vinegar is the result of natural fermentation, with one exception.

The exception is White Vinegar which is a dilution of distilled grain alcohol, usually about 5%, in water.  The commercial brands have a very mild taste and can be used in cooking, but it’s often recommended for cleaning and deodorizing purposes too. Rice vinegar and malt vinegar are also made from grains but through fermentation not distillation.

Fruit is the most universal basis for vinegar dependent on regional produce.  Apples and grapes, also pears, peaches, and apricots lead in western cuisines whereas plums are favored in Japan.  Eastern European countries use beets to make vinegar and Asian cuisines favor rice vinegar, often seasoned. A newcomer to the commercial scene is coconut vinegar, from the tropics, prized for its nutritional value.

The fruit based vinegars are easy to make and a perfect project for this season to perk up your winter meals. If you’re working with fruit, or have some over ripe-caution, not spoiled–to use, make sure it’s well washed, then put the cores, peelings or large pieces into a wide-mouth jar or non-metal bowl, cover with water and store, well covered, in a warm place. You can add more peelings later too. A scum or ’Mother’ will form. This is the agent that will produce the vinegar. When sufficiently strong in taste, strain the fluid, first through a colander then through a gauze lined fine strainer. Pour into a glass bottle with a tight lid. Stored in a cool, dark place, vinegar will keep almost indefinitely.

A simpler way to make vinegar is an annual occurrence for me. Every winter, I serve ’mulled’ cider. I put ½ gal. cider, a clove studded apple and about 4 sticks cinnamon in a pot, bring to a boil and pour into a punch bowl. The leftovers I funnel, minus the apple, back into the jar and relegate it to the garage. By summer I have cinnamon-flavored cider vinegar to use; even sooner if the bottle is left open or loosely capped. The same thing will happen with leftover wine or beer; leave it in the opened bottle and wait about 4 weeks.

Flavoring vinegar is easy and decorative too, as was popular a few years ago.  White wine vinegars are best for this, to allow infusion of taste. Simply put the flavoring agent, peppers, herbs, spices etc. in the vinegar and wait for the desired result. So long as the agents are clean and dry, the acidity prevents mold or impurities from developing as they can when flavoring oil. See post on oils 6/30/16

Tips on working with vinegar in the kitchen:

• Be sure to stick to stated amounts in a recipe, or if ‘winging it’ add in small increments. Too much acidity ruins the taste of a dish.
• Wipe-up spills with a towel and then wipe area with another dampened with clear water
• Don’t try to flavor with any substance that can disintegrate. It is difficult to remove by straining and will cloud the finished item.
• Adding small amounts to soups, stews, sauces and gravies can boost taste and give depth to the flavor.
• A bit of vinegar added to water cooked in metal containers will prevent discoloration.
• A few drops of vinegar added to beaten egg whites gives them stability.
• Use as a replacement for citrus juice in dressings, sauces and some recipes.
• Commercial imitations are made from red wine vinegar, fortified with concentrated grape juice and caramelized for color. They’re fine to deglaze sauces, flavor dressings or season slow-cooked meats. Any vinegar can be used for pickling but the most widely used are cider in the west and rice in Asian cuisines.  It’s a case of using native products in each region.

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A note about Balsamic vinegar; Balsamic is the Gold Standard of vinegars. Made in Modena, Italy, from Trebbiano white grape juice, it is aged in a succession of barrels, each of a different wood to impart its special taste, for at least 10, but often 50 or even 100 years. It is not to be heated and is rarely combined with other ingredients. Pure balsamic is labeled ’balsamico tradizionael’ and meant to be savored drizzled over steaks or fresh fruits, especially berries. Usually seen in a deep brown, there is also a White Balsamic which has an equally intense flavor. Commercial imitations are made from red wine vinegar, fortified with concentrated grape juice and caramelized for color. They’re fine to deglaze sauces, flavor dressings or season slow-cooked meats.

Sherry vinegar goes through a similar process, being aged for 6 years in a network of barrels called solera. The best come from southern Spain and say Jarez or Xeres on the label.

 

A General Guide to Vinegars and Their Uses:
—————————————————————————————————————————————–

 

Balsamic (see note)             Distinctive, intense, full bodied                      A garnishing drizzle over steak;
semi-sweet taste. Comes in light and            sauce for fresh fruit; alone
dark varieties                                                      drizzled over a salad
——————————————————————————————————————————————
Cider and Fruit                   Unpasturized  will have the best                       Deglazing, vinaigrettes. Cider is
flavor. Mild, taste multipurpose                        good for pickling

Distilled White Vinegar     Higher percentages of grain alcohol                  Commercially used in processed
give a harsh pungent flavor, 5% is mild            foods and preserves. Home use

mostly cleaning and deodorizing

——————————————————————————————————————————————

Flavored Vinegars           Best based on white wine vinegars                 Excellent for vinaigrettes or to add

Infused with fruits, herbs, spices.                    Subtle flavor to chicken, fish or

vegetable dishes

—————————————————————————————————————————————

Malt Vinegar                    Mild flavor depending on type of beer           Pickles, dressings for vegetable
Often considered a condiment                         salads, fish & chips

————————————————————————————————————————————–
Red Wine Vinegar         Best from a wine region, Italy, France or               Deglazing sauces; flavor boost;
California. Good all-purpose kitchen choice         combine with other ingredients

for robust vinaigrettes

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

Rice Vinegar                 Favored in Asian cuisines. Made in 3 vanities

                                        White-delicate flavor, pale golden color                Sauces for chicken, fish,

Chinese is harsher than Japanese              vegetables

                                        Red                                                                                 Dipping sauces

                                        Black – Very esoteric                                                   Pickling

—————————————————————————————————————————————

Sherry Vinegar          Sweeter and more complex than other                   Excellent vinaigrettes. Deglazing

Wine vinegars                                                              for pan sauces for chicken, pork or

beef

————————————————————————————————————————————-

White Wine or                   Subtle flavor and delicate                              Vinaigrettes especially for seafood

Champagne Vinegar                                                                                 chicken salads. Sauces for chicken

and fish. Delicate pickling

—-————————————————————————————————————————————–

Bonding With Children Through Cooking-A Summer Treat

The question “Can I help?” asked in the kitchen, depending on the age and/or experience of the person posing it can be either an offer or a request. The first is usually welcome but the second is frequently a problem. Perhaps making the recipe involves hazards, cutting and cooking, or more often the person doing the preparation is too short on time to stop to explain and instruct a novice. Unfortunately, a rebuff can make a person feel diminished; several can kill an interest in cooking. Above all it closes a door on a terrific opportunity for learning and bonding. Shared tasks, especially cooking projects have a special way of building relationships. You get to work together AND share the finished project.

Summer is the ideal time to explore these possibilities. The warm weather and prolonged daylight hours make everything more relaxed, even commuting to work.  The long light evenings make the days seem endless and dinner can be a bit later. Children are less stressed in the absence of work related projects and more receptive to creative ones. It’s the perfect time to introduce novices and newbies to the kitchen, share time with them and have the added advantage of teaching them skills that will ease future meal preparation; to say nothing of providing projects for rainy days that everyone can enjoy in any and all stages.

The book Can I help?  is perfectly geared to fostering these ‘kitchen connections’. It’s about using cooking to find ways to spend time and bond with children. The recipes are for adult dishes, 104 breakfast, lunches, dinners and desserts in fact, which are enjoyed by children. They’re recipes to make with children, not kiddie food to make for them.  All have been carefully selected and often modified to require only basic kitchen skills and cooking experience, just a normal degree of supervision, yet provide many tasks to keep a child busy, involved and interested.

Because the recipes are kept simple, the book can also serve as a training manual for older children, allowing them to progress to more difficult jobs. It’s also an excellent guide for the adult who wants to pitch in and help, without making them feel limited to ‘Cooking 101’.Included as well., are two proven complete Mother’s Day menus. One the children made with a little adult help, the other Dad pitched in.

The introduction contains instructions for the safe-handling of poultry, and suggested substitutions for ethnic diets are listed with specific recipes.  Among the dishes to be sampled are Oven Pancakes, Frittatas, Tuna Bean Salad, Strata Burger, Beef Kabobs, Cornish Hens with Wild Rice, fruit filled meringue Angel Nests and Zebra cake. These recipes plus 96 more, 25 in each category, are simplified but Oh so delicious. Since all are calculated to serve 4, but easily divided or multiplied, this book may become a go-to for family meals.

Following are a few sample recipes for dishes, other than those already mentioned, which will give you a wider idea of the audience the book can interest.

Breakfast Croissants: Serves 4

4 Croissants split and warmed
4 hardboiled eggs –sliced OR 4 flat scrambled eggs cut in strips
4 large mushrooms sliced
12 avocado slices
Other filling variations follow
To make flat scramble eggs, whisk eggs in a bowl, pour into a large, lightly greased skillet. Allow to spread evenly over the pan bottom, and then cook undisturbed over medium heat until eggs are set. Slide eggs onto a plate and cut into thin strips. Distribute among the croissants, top with the other chosen ingredients

Variations: Use 8 slices cooked regular or turkey bacon, with sliced tomato and lettuce leaves
Use 1/2lb. cooked, sliced ham and ¼ lb. sliced Swiss cheese–Optionally add pineapple slices.
Use your favorite ingredients
Eggs Parmesan: Serves 4—Custard cups or oven proof mugs are needed for this
4 slices Deli ham—optional-Turkey ham is a substitute
8 large eggs
8 Tbs. heavy cream, half-and-half, or evaporated milk
4 Tbs. Grated Parmesan cheese
Line each custard cup with a slice of ham. Break 2 eggs into each cup. Cover with 2 Tbs. milk or cream. Top each with 1 Tbs. cheese. Place cups on a cookie sheet and bake in a preheated 350 deg. oven until set about 12-15 min. Serve hot with rolls or toast.

 Chef’s Salad: Serves 4
1 head Bibb lettuce OR equal amount of iceberg or Romaine torn into bite-sized pieces
2 medium tomatoes in large dice
1 small onion – halved lengthwise and then thinly sliced
4 oz. of Swiss cheese sliced
4 oz. of Deli cooked chicken or turkey or 1 cup leftover
4 oz. Deli ham- or 1 cup leftover—Turkey ham is a substitute
8 oz. bottle of salad dressing – Caesar or Italian
4 hard-boiled eggs – optional – quartered for garnish
Cut the cheese and meat slices into 1 x 2 inch strips. If using leftovers cube the meat. Gently toss the vegetables and meat with the lettuce and drizzle with the dressing to taste. Optionally plate the salad and pass the dressing. Garnish each plate with 4 egg quarters.

Pita Melts: Serves 4
4 pita breads split in half
4 Tbs. spicy brown mustard
2 medium apples peeled and in thin slices
8 oz. shredded Cheddar cheese = 1 cup
8 slices Deli ham- Turkey ham is a substitute
Spread each pita half with ½ Tbs. mustard, then fill with 1 slice of ham, ¼ of one apple sliced, and 2 Tbs. of cheese. Place on a cookie sheet or foil and place on a low rack under a preheated broiler for 1-2 min. until cheese melts. Serve at once.

Chicken with Mustard and Honey: Serves 4-easy to divide and/or multiply
NOTE: The seasoning ingredients are placed under the skin to help them infuse the meat. This can be done by children, they can prepare the pan and count the cooking time.
4 large chicken thighs
4 tsp. honey
4 tsp. Dijon or grained mustard
¼ tsp. ground black pepper—optional
Garlic Powder NOT garlic salt
Mix the honey, mustard and pepper, if using. Lift the skin on the chicken and place 2 tsp. of the mixture on the meat sprinkle with garlic. Place the pieces slightly separated in a roasting pan. Pour ½ inch of water or broth in the bottom. Bake in a preheated 350 deg. oven for 30- 40 min. or until juices run clear when pricked with a knife point.
You should also minimize fat intake to cheap viagra no prescription less than 60 grams a day. However, buy viagra australia http://djpaulkom.tv/video-watch-da-mafia-6ixs-been-had-hard-official-video/ the level of success depends on the health of a patient.There are people who suffer from the problem. Hypnosis is a powerful tool that many, many viagra sale cheap individuals are trying for all sorts of conditions and issues. Who should take djpaulkom.tv cialis free shippings If you face loss of erection from last three or four days, you should not take cialiss because the medicine is especially manufactured for men who have ED from last three or four days, you should not take on line cialiss because the medicine is especially manufactured for men who have undergone this. A pan sauce can be made by adding a bit of apple juice, cider or broth to the pan drippings to deglaze.

 Suggested Sides: This entree goes well with broccoli, green beans or asparagus cooked and served with a sprinkle of lemon-pepper, and sweet potato fries cooked along with the meat in the oven.

 Salad Nicoise: Serves 4-6 Ideally this should be made with grilled Tuna steaks thinly sliced, but canned works well. Just be sure it’s a good brand of Solid White Albacore. This recipe is actually for 6 servings, but I find it does 4 well. Kids love making this because they can safely do most of it themselves…
1 head Boston lettuce – sometimes called “Garden” or “Bibb” – if not available buy Romaine NOT Iceberg
1 lb. redskin or new potatoes
1 lb. whole green beans
4 hardboiled eggs – peeled, halved lengthwise and chilled
1 large red or Bermuda onion in fairly thin slices
3 large or 4 medium tomatoes peeled and cut in medium slices OR pint box cherry or grape ones
(1) 2 oz. can anchovy fillets drained oil reserved for dressing
(1) 5 oz. can colossal pitted ripe olives – drained
(2) 7 oz. cans solid white Albacore Tuna in water – drained
Kosher salt
White wine
Dried tarragon
Fresh ground black pepper

DRESSING RECIPE
Cut the potatoes in quarters, or halves, depending on size. Boil them separately or together with the beans until the potatoes are done and the beans still crisp about 10 min.
Drain well, run under cold water to stop the cooking and cool. Place the potatoes and beans in an oblong container, so they can spread to marinate, with ½ cup white wine and 2 tsp. dried tarragon. Allow to marinate at least ½ hr. or all day. Separate the lettuce leaves, wash well and allow to air dry. Cover a large platter with the leaves. Pile the tuna, topped with the anchovies in the center, and attractively arrange the other ingredients, in separate sections, in a surrounding circle. Sprinkle with the salt and fresh pepper.
Dressing:-Wisk all ingredients together well
4 Tbs. minced shallots – onions will substitute
2 Tbs. dry mustard powder
5 Tbs. red wine vinegar
3 Tbs. fresh lemon juice
1 cup olive oil plus the oil from the anchovies
2 tsp. dried tarragon
Taste and add some of the marinating white wine if it won’t dilute too much
Kosher salt
Fresh ground Pepper
Drizzle the dressing over the platter and serve the rest on the side.
Suggested sides: Some nice warm rolls – Clover Leaf perhaps or Crescent.

Dump Cake
2 cans fruit pie filling
1 box yellow cake mix
½ cup butter or margarine melted
1 tsp. ground cinnamon – optional
Spread the pie filling in the bottom of a 13 x 9 inch pan, mix with cinnamon if using. Cover with the dry cake mix and pour the butter over all. Do not stir. Bake in a preheated 350 deg. oven 30 min. until top is golden. Serve with ice cream or whipped topping.

Easy Berry Angel Cake
1 purchased pound cake
8 oz. tub of Whipped Topping
1pt. box of strawberries
Save several nice berries for decoration.
Slice the rest and sprinkle with sugar. Allow to rest a few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3^rd of the whipped topping, spoon ½ the sliced berries over it allowing the juice to drip down the sides. Repeat with 2^nd layer. Finish with 3^rd layer topped with the rest of the whipped topping and the reserved decorative berries.

Group Activity

Puppy Chow: Serves 14-16
¼ cup peanut butter
6 oz. =1 cup chocolate chips, dark or milk
6 cups cereal squares-rice, wheat, corn or a mixture
1 cup granulated, powdered or sifted light brown sugar
Melt the chocolate in a microwave safe bowl about 2-3 min. stir in peanut butter. Add cereal and stir gently to coat the pieces well without breaking. Put the sugar in a plastic bag and shake a little of the cereal at a time until all is coated well. Store air tight in a cool place.
TIP: 1 cup shredded coconut, ground to a fine powder in a spice or coffee grinder tastes better than the sugar, and is healthier. It’s even better if the coconut is slightly toasted first.

Choosing The Right Oil For Grilling, Marinating, Summer Cooking

This is the 4th of July week, and I betcha thought I was going to talk about grilling, or salads or simply cold meals, but those recipes are everywhere right now. Instead I’m going to talk about something that’s a vital part of most of those recipes—oil. Like bread we consume more oil in summer than winter simply because it is so important to both the flavor and texture of cold dishes.
Oils are classified as fats in food references. That category is in turn divided into two, saturated and non-saturated fats. There’s been a lot of discussion about good fat verses bad fat, and low-fat labels are everywhere, but organically, there are two types of fats: solid and liquid. A third type, the trans-fatty acid, has been chemically engineered to bridge the gap between them.
Solid fats congeal at room temperature, and are composed of Saturated Fatty Acids. They derive mainly from animal sources, meat and dairy products, butter is a good example. On ingredient charts, solid fat content is listed simply as saturated fat. The body has difficulty in processing saturated fat and tends to store it, thus causing a weight gain. More importantly, because saturated fat raises cholesterol levels in the bloodstream, it is linked to heart and blood pressure problems. So, although a certain amount of saturated fat is necessary in our diets, it’s wise to avoid excess and to read product labels before buying.
Trans Fatty Acids are the middle ground. With two exceptions, coconut and palm oils, these are chemically created products that remain solid at room temperature by hydrogenating liquid oils. The result is that a portion of the liquid oil has been changed into a saturated fat. All margarines are in this category, as is Crisco, and fat levels vary. So read the label before you buy. Also caloric content remains fairly equal across this entire classification so don’t make the mistake of thinking trans-fats are ‘figure’ friendly.

Non-Saturated Fats which includes oils, remain liquid at room temperature, and are called monounsaturated, when derived from vegetables and include the Omega 3 fatty acids found in some fish, and polyunsaturated, when derived from seeds, including nuts. Generally, non-saturated fats are believed to lower cholesterol levels in the bloodstream

Oils exist in infinite variety, many ancient but several new, if one includes the blends and infusions. They range from the delicate dessert flavorings, to the sturdy deep fry agents, and their shelf life varies as well, so it’s wise to forego buying exotic oil, until there is a specific request for it, lest it go rancid (stale). Oils should always be stored in a cool dark place, even refrigerated once opened to extend their life. This may turn them cloudy but they regain clarity when returned to room temperature.

Many wonderful oils remained locked in their ethnic cuisines until the movement to expand culinary horizons began in the 1960s with the resultant urge to intermingle ingredients. Now oils that were only found in specialty stores are in the supermarkets. I was shocked recently to see the array of oils in Walmart! Experimenting with them can be a marvelous taste adventure. Several can even stand on their own without help from other ingredients. I fondly recall relishing a fresh pear salad on mixed baby greens lightly dressed with only a drizzle of walnut oil.

One test of oil’s functionality is its smoke point. This is the temperature at which an oil begins to smoke and will taint the taste of the food. The most fragile oils can’t stand up to any heat and will break apart. Hardier ones can be used for baking and light sautéing, but reaching their smoke point over direct heat will fog your kitchen and possibly ignite. The safest choices are the cooking oils, with high smoke points (consult the chart below) found on the market shelves often under generic brand names. There are several choices but I like canola oil. It’s lighter than the others, tasteless and can do multi-purpose, even a dressing base.

Don’t be afraid to try different brands either, or different countries of origin. For example the runaway favorite for salads is olive oil, graded from regular to extra virgin, light enough for dipping. Your choice depends on your personal taste but while you’re sampling olive oils, try the Greek and Spanish as well as the regular Italian. You might be surprised!

Below is a chart of several oils, their distinctive qualities and their uses, but first some tips on working with oil:

• Oil can be reused for frying 2-3 times. Strain it well and cool before storing. Remove any odors by storing it with slices of raw potato.
• To prevent messy rings on cabinet shelves, wrap a doubled paper towel around the middle of the bottle, secured with a rubber band.
• To mop up a spill, cover with flour, wait a few minutes and wipe up with paper towels.
• To dispose of used oil, either seal it in a jar or sop it up with paper towels then seal them in a plastic bag
• Oil is hot enough to cook when the surface shimmers
• To replace butter with oil, use 80% of the butter measurement.
• When making marinades which are to be used for basting or heated for sauces, and when choosing an oil to grease a grill choose an oil with a high smoke point. See the chart below
• Oils can be infused to give them custom flavor. Olive oil is the favorite base choice. Make sure the infusing ingredients are clean and dry before immersing them to avoid bacterial growth. If using herbs, bruise them slightly to release their oil. Seal tightly in a jar and leave in the refrigerator for 1-2 weeks. Test to determine taste and when desired flavor is reached, strain and discard solids. Store, chilled for 1 month. Botulism is a concern, so at the first sign of spoilage discard it all. Alternatively, for quick results, heat the oil and infusions to 180 deg. cool, strain and serve.

        OIL                                       DESCRIPTION                                               USE

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

Almond                    Toasted almond flavor, breaks down with heat           Dressings, cold
desserts
———————— ——————————————————————————————–
Avocado                     Rich, buttery flavor, breaks down with heat                 Dressings, sauces
——————————————————————————————————————— Canola                         Flavorless, light yellow color, fairly high                     Dressings, sautéing,

Soul mate and pheromones: viagra cialis for sale You may even have several choices narrowed down to 1-3 favorites. So, men can levitra mastercard simply enjoy sizzling and thriving nights. Do not forget: you need a cialis online pill sexual stimulation of the penis. Primarily, sildenafil was used in the viagra sale mastercard hence it is also likely to have an impact on her sexual desire. Smoke point 435 deg. F                                                    frying, baking
———————————————————————————————————————
Corn                            Mild flavor, yellow color, fairly low                                  Sautéing, light
smoke point 410 deg. F                                                      frying
——————————————————————————————————————-
Grapeseed              Mild flavor, high smoke point 445 deg. F                     Dressings, sautéing, frying
———————————————————————————————————————
Hazelnut                  Aromatic hazelnut flavor, breaks down                          Dressings, sauces
with heat                                                                                       baking
———————————————————————————————————————
Olive *                      Mild to rich olive flavor, pale yellow to  deep                 Dressings, sautéing
green color, fairly low smoke point 410 deg. F                          light frying
———————————————————————————————————————
Peanut**                   Neutral flavor, golden color, high smoke point               Stir-frying, sautéing
450 deg. F                                                                                 frying
———————————————————————————————————————
Pumpkin                    Roasted pumpkin seed flavor, green color,                   Dressings, sauces
breaks down with heat
———————————————————————————————————————
Safflower                  Mild flavor, light texture, high smoke                              Sautéing, frying
point 450 deg. F
——————————————————————————————————————–
Sesame                    Strong nutty flavor, breaks down with heat                    Dressings, sauces
(toasted)
———————————————————————————————————————
Soybean                   Mild flavor, light color, high smoke point 450 deg.F     Sautéing, frying
———————————————————————————————————————
Sunflower                 Light in flavor and color, breaks down with heat           Dressings, sautéing
——————————————————————————————————————–

Walnut                       Rich walnut flavor, amber color, breaks down              Dressings, sauces,
with heat                                                                                  baking
——————————————————————————————————————-

* Extra virgin olive oil comes from the first pressing and is the lightest in color and most delicate in flavor. It should be used for dipping and dressings only. Virgin olive oil can also be used for quick sautéing but not frying. Olive oil can be used for all three.
** Once popular, peanut oil has all but disappeared from kitchens and markets due to increasing hypersensitivity in the general public. However, it and its fellow groundnut oil Brazil nut, to which I react, are still used in commercial preparations. Read labels carefully especially on baked goods.

5 Really Traditional Desserts For Father’s Day

As I promised last week, here are some different desserts, which showcase the fruits of the season, for you to look over. If you want to try one for Father’s Day, they fit the requirements. They’re delicious, make a good presentation, the recipes are simple and straight forward and they can all be made ahead. They have one other fact in common. All are very old recipes, popular in Europe before the U.S. was settled and favorites of Colonial society. I’ve modernized some and give options to suit individual situations, but all deliver as promised, a sweet ending to dinner.
Perhaps the best known of these desserts, the traditional English Trifle calls for the cake to be sandwiched with jam and placed in the bottom of the bowl. A home-made egg custard is then added and the topping is whipped cream mixed with beaten egg whites. Maraschino cherries are the only fruit. Chopped together with their liquor they’re sprinkled over the cake, and whole ones decorate the top. I find this version difficult to serve, time-consuming to make and far too calorie and cholesterol laden to be healthy, not to mention my aversion to using raw eggs due to Salmonella. There is a solution to the last obstacle given in the Syllabub recipe below, but I still prefer this modern trifle recipe.

American Trifle Recipe: Serves 8
Note: the flavor of the pudding mix can be changed to taste, White Chocolate, Coconut, Lemon etc., as can the type of fruit preserve. For example the trifle could be blueberry-strawberry or peach. Experiment and have fun!
(1) 4 serving package of Vanilla instant pudding-pie filling
10 oz. pound cake –available at the Dollar Store
10 oz. jar of raspberry preserves-whole fruit
3 ripe bananas –sliced*
¼ cup sherry, brandy or orange juice
1 cup sweetened whipped cream –optional garnish
¼ cup berries and/or a few mint leaves for garnish
Arrange 1/3rd of the cake in a single layer to completely cover the bottom of a deep glass bowl or large compote dish (clear glass is best) Spread with 1/3rd the preserves, sprinkle with 1/3rd the liquor or juice, spread with 1/3rd the banana slices and top with 1/3rd the pudding. Repeat layers twice ending with pudding, Top with whipped cream if using and garnish with berries and/or mint. Chill for up to 1 day.
* The banana protects the cake from becoming too moist and falling apart. Other fruits, such as strawberries or peaches, can be sliced and put on top of the banana for extra flavor.

Summer Berry Pudding:
Not really a ‘pudding’ in the American context, but rather in the English one where ‘pudding’ is term meaning ‘dessert’. The original recipe calls for thin slices of white bread but I’ve found wheat bread gives a deeper dimension to the flavor. I’m giving two options for making and serving, individually and in a single presentation. The sauce, really a coulis, can be served with either by adjusting the recipes to hold back a few berries or adding a few extras.
General ingredients
2 lb. mixed berries, strawberries, blueberries, blackberries, red or black raspberries, cherries, currents about 2/3 lb. of each of three types
¾ cup sugar
Whipped cream or sweetened sour cream to garnish
Butter or oil for lightly greasing the bowl or cups
8 thin slices white or wheat bread crusts removed
For one large communal pudding: Serves 4-6
Line a 4 ½ cup greased bowl with the bread leaving no spaces. Mix the fruit and the sugar in a saucepan and bring to a simmer. Cook, covered 8-10 min stirring once. Cool slightly and pour the fruit into the bowl, with as much juice as possible, being sure to add some around the sides of the bowl and cover top with bread. Place a plate on the top and tin cans on the plate to weigh it down, Refrigerate overnight. Invert pudding onto a platter and serve with chosen garnish. If sufficient juice remains, it can be thickened with the proper amount of cornstarch and served as a sauce.
Individual servings: Serves 6
1 ¼ cups water.
Grease and line (6) ½ cup – cups or molds with bread. Dissolve the sugar in the water, then boil for 2 min. stirring often. Hold back about ½ lb. of one fruit, raspberries are good for this, add the rest to the pot and simmer only until they soften but still retain their shape. Spoon fruit into the molds and, following the above directions, add the juice, cover the tops with bread and weight them down. Reserve extra juice for sauce recipe below. Refrigerate overnight. Invert to unmold and serve, garnish and pass sauce.
To make coulis sauce
Puree reserved fruit and press through a strainer. Add enough reserved juice to make the sauce coat a spoon-or to desired consistency.

Syllabus
Of these desserts, this is perhaps the easiest to make. Though, undeservedly, the one least seen today it was very popular in Colonial times. In fact, history says that George Washington boasted about Martha’s recipe. I give two versions below; the first is ‘family friendly’.
Orange Syllabub: Serves 4
This recipe calls for beaten eggs whites. Due to the concerns over Salmonella, I recommend substituting Wilton Meringue Powder for the raw eggs. It’s available at all bakery supply stores and craft stores that sell baking equipment such as A.C.Moore*.
2 ½ cups plain yogurt
2 egg whites*
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4 Tbs. sugar
4 oranges
4 Tbs. orange zest-from oranges+ 1 Tbs. or enough for garnish
Cleanly remove the segments from the oranges, divide them among 4 dessert dishes and chill. Zest enough of the rind for the recipe. Combine all ingredients except the eggs (or meringue powder) in a bowl and chill for 1 hour. Whisk or beat the eggs until stiff peaks form and gently fold into the other ingredients. Spoon over the orange slices, garnish with the reserved zest chill 1 hour and serve.

Syllabub: Serves 4
1 large lemon
1/3 cup sherry
3 Tbs. brandy
¼ cup sugar
1 ½ cups whipping cream
Lemon slices to garnish
Zest and juice the lemon. Mix the juice and zest with the sugar, sherry and brandy in a large bowl until sugar has dissolved. Add the cream and whisk or beat until soft peaks form. Divide into 4 goblets and chill until serving. Just before serving, garnish with thin slices of lemon. This keeps well for 1 day if refrigerated.

Berry Clafoutis; Serves 6
When speaking of traditional European desserts enjoyed in the U.S. in Colonial times, one has to give a nod to the French for this classic. The real beauty of Clafoutis is that it can be made with any fruit in all seasons and served warm or at room temperature. It’s wonderful in hot weather because it’s not messy to serve or eat.
1 lb. soft fruit: berries, cherries, stone fruits slices, pears
1 cup flour
2 Tbs. sugar
4 eggs lightly beaten
2 1/2 cups milk
Pinch salt
Butter for greasing
3 Tbs. brandy or fruit liquor
Sugar to decorate
Put the flour in a bowl and make a well in it. Pour in the eggs, sugar and salt and gently mix in the flour from the sides with a whisk. Add the milk and beat or whisk until smooth. Grease a 3 pint, ovenproof dish and pour in ½ the batter. Cover with the fruit, and add the rest of the batter. Sprinkle with brandy. Bake in a preheated 350 deg. oven for 40 min. until golden on top. Remove from oven and sprinkle with sugar. Serve warm or room temperature adding powdered sugar or whipped cream for garnish if desired.

Balsamic Strawberries: Serves 4-6
I’m including this recipe, because if you need something a bit different, delicious, seasonal and super easy, here’s your answer. Just pick up a pack of berries in the market and you’re set to go. If you want to make the dish seem more important, add a tablespoon of ricotta cheese to the bottoms of the individual serving dishes.
1 lb. fresh strawberries- hulled and halved if very large
2-3 Tbs. Balsamic vinegar—allow ½ Tbs. per serving.
Freshly ground black pepper
Fresh mint leaves- chopped, saving a few leaves for garnish
Make sure the berries are completely dry or they may become soggy. Marinate the berries in the vinegar, adding several twists of pepper, chilled for up to 4 hours. Just before serving stir in the chopped mint. Serve from a bowl or on top of ricotta in individual dishes.

Father’s Day Dinners-2016

I always thought the tradition of eating out on Mother’s Day and at home on Father’s Day was a hold-over of past thinking. Get house-bound Mom out and give hard working Dad a chance to enjoy his castle. However, with all today’s role blending, restaurants are still crowded on the one holiday and not on the other, so it must be something in the ‘nature of the beasts’ so to speak. Women prefer to dress to go out not to cook, unless entertaining, and once out, like to stay there. Men will spend a free day pursuing a sport or hobby, come home, change into casual clothes and happily stay there, even man the grill.

The point is that Father’s Day still seems to be a more casual, home centered occasion than Mother’s Day, and recipes for dinners are better received. However, there are some restrictions to guide your choices. Unless it’s a favorite of Dad’s forget the big roast with all the fixens’. Opt for entrees that can be easily prepared or readied ahead, and sides that coordinate in cooking time. Skip recipes that involve a long list of ingredients and messy, lengthy clean-up. Stick to dishes that don’t need a lot of accompaniments and menus not requiring a lot of separate plates. Keep the meal stress free and open to enjoying family.

Below are some entrees which fit the above requirements, with suggestions to personalize them to fit your situation, and ideas for sides to compliment them at the end of the article. All these dishes have one thing in common. They can be cooked on any type of grill, indoors or out, as well as in the oven or, for one, stovetop. (See posts 8/30/2012 and 9/20/2025 in the Table of Contents). So no matter the weather or your range of equipment, they can be planned and made. They are also geared to the contemporary culinary trend to include the salad as an intrinsic part of the entree not a side dish. All of them would be complete with a 2016 type salad that includes grains, nuts, seeds and an assortment of greens and vegetables accompanied by a loaf of artesian bread. Perhaps best of all, they shine using lesser cuts of meat. Suggestions are included.One note, in building kabobs, items crowded on the skewer overcook on the outside and under cook in the center. Leave a little space between them. Also metal skewers heat up and cook from the center, wooden ones don’t so time cooking accordingly.

Pork Kabobs: Serves 4
1 ½ lb. pork cut in 1 inch cubes (This can be taken from any cut of pork. Try shoulder or ‘butt’ roast)
2 green bell peppers-cut in squares
1 large onion-rings separated and cut in 1 inch segments
Optional additions-12 mushroom caps, cherry tomatoes or pineapple pieces*
Skewers 

Rub One:  Fennel Crusted Kabobs
2 Tbs. ground fennel seed
1 tsp. cinnamon
1 tsp. garlic powder
Put the spices together on a piece of waxed paper or a plate and roll the meat cubes in them, crusting well. Skewer the meat cubes alternating with your choice of the optional additions.

Rub Two: Cracked Pepper-Rye Crusted Kabobs
2 Tbs. ground rye seeds
2 Tbs. cracked black pepper
3 Tbs. Dijon or spicy brown mustard
Put the spices together on a piece of waxed paper or a plate. Spread the meat cubes with a thin layer of mustard and roll them in spices to crust.
Cooking Instructions: Whichever method you use, be sure the heat source is lightly oiled and preheated before cooking. All grills should be on high, except covered contacts like the George Foreman, there medium is fine. Where applicable, meat should be 3-4 inches from heat, including oven broil. Rotating kabobs, cook 2-3 min per side for a total of 8-12 min. Exceptions are the covered contact where turning every 2 min. the meat is done in  6-8min. and the freestanding gas grill, there turn every 3-4 min. for a total of 12-16 min. Oven timing varies, but generally follows that of the grill, but check for doneness. If skewers are wood, serve on the plates, but if metal, empty them on serving plates because of the heat.

Beef Paillards with Fresh Salad: Serves 4*
1 ½ Tbs. oil

1 ½ lb. lean beef—Choices here depend on availability and preference. The original recipe calls for sliced filets, but there’s no reason why other cuts can’t be used. Tougher ones like top round London Broil, bottom round roast, flank steak, even boneless ribs can be prepared in various ways to make them acceptable. The meat is to be sliced thin so it can be pounded which tenderizes it, also marinating for further tenderizing is an option.** On the other hand, if you opt to spend on grain-fed beef, bresaola can be left raw. Brush meat slices with 1½ Tbs. oil before cooking.
Slice the meat thin and cook to desired doneness. Closed contact grills take 2-3 min.in all. Other grills and the oven take 1-2 min per side for medium. If you want it more rare, cut the slices thicker or simply flip over on the heat. Serve slices fanned on the plates, topped with the salad.
Fresh Salad
8 trimmed asparagus stalks-lightly blanched-sliced thinly on the diagonal
1 bunch arugula or head green or red leaf lettuce
1 Tbs. finely chopped chives
2 cups leaves only of fresh herbs
16 grape tomatoes or 8 halved cherry tomatoes
2 Tbs. olive oil
2 Tbs. fresh lemon juice

Kosher or sea salt and freshly ground pepper

Lemon wedges-at least 4
Put the greens and tomatoes in a bowl, but don’t toss. Just before serving add the salt, pepper, lemon juice and 2 Tbs. of oil. Toss and serve, partially topping the meat. Serve the lemon wedges on the side
* Recipe from RAICHLEN’S INDOOR GRILLING cookbook.
** To pound meat, place the slice or cut between two pieces of plastic wrap and pound with a meat mallet or roll to flatten with a rolling pin. Tenderizing marinades are usually home-made and consist of a mixture of vinegar, oil and herbs. Lighter bottled vinaigrettes can also be used.

Chicken Alaska with White Wine Sauce: Serves 4
4 boneless, skinless chicken breasts or thighs
1 ½ Tbs. chopped fresh rosemary
2 Tbs. fresh lemon juice
Salt and pepper
2 Tbs. oil
2 Tbs. butter
3 Tbs. white wine
¾ cup heavy cream or half and half
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Pound the chicken to an even thinness as directed above, sprinkle with the rosemary and seasonings then marinate in the lemon juice and oil at least 2 hours. Remove and drain. Grill over high heat for 3 min. per side. Freestanding grills, take 1 min. longer and covered contacts are need 5 min. total. This is better done in a sauté pan than an oven. Lightly spray a pan, or grill pan and cook over medium heat until golden. Serve with sauce garnished with crab or shrimp.
Sauce
Bring the butter and wine to a simmer over medium heat. Add the cream and return to a simmer, stirring with a wooden spoon, until thickened.  Spoon over chicken, garnish and serve

 Shrimp Kabobs: Serves 4
Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp.
2 lbs. raw shrimp, peeled and deveined, tails on – extra-large (26-30 count) recommended
2 Tbs. olive oil
1 tsp. Tabasco
1 tsp. Worcestershire Sauce
2 tsp. chopped fresh rosemary or equal amount dried
3 cloves minced garlic
1 tsp. dried oregano
¼ tsp. allspice powder
2 lemons – one juiced one in quarters
Kosher salt to taste
Barbecue Sauce*
Skewers- soaked bamboo. (If using metal ones, double skewering makes turning easier.)
Mix all the ingredients but the salt and quartered lemon in a bowl large enough to hold the shrimp. Add the shrimp and marinate, covered at room temperature at least 1 hr. or several hours in the refrigerator. Thread shrimp head to tail on as many skewers as necessary – long metal ones require about 4. Preheat broiler or grill, and cook shrimp until pink and beginning to brown, basting frequently with the marinade. Sprinkle with salt. Serve with lemon quarters.
For grills and oven or stove top, cook shrimp until pink and opaque, 3-5 min in all.
*The Barbecue Sauce is for optional dipping. However the choice is open. Anything is acceptable-bottled favorites, home-made, even choices from different cuisines like this.
Chinese Spicy Peanut Sauce.
2 tsp. ground mustard mixed with 2 tsp. water
3 Tbs. water
2 Tbs. creamy peanut butter
2 Tbs. soy sauce
¼ cup lime juice
2 Tbs. sugar
½ tsp. cayenne pepper
Mix first 4 ingredients until blended. Stir in remaining ingredients and stir until smooth.
Sides: At this season the first of the Florida corn is coming in and corn-on-the-cob is always welcome at the beginning of summer. However, if that isn’t an option, try the Sweet Potato salad with the pork and the oven fried potatoes with the beef, chicken and shrimp.
Greens are plentiful now, and a salad like the one served with the beef is a current culinary favorite, with all sorts of options available to personalize it. The addition of toasted grains or nuts and seeds, is another new, delightful innovation as are fruits both fresh and dried.
If salad isn’t your choice, the easiest way to serve seasonal greens is to steam green beans or microwave asparagus in a bit of water (time varies with size of stalk, but 7-9 min.is average) Drain and while still warm pour a vinaigrette of choice over to marinate. Serve room temperature or chilled.

SWEET POTATO SALAD WITH LIME: 4 servings
2 lbs. sweet potatoes
1/3 cup fresh lime juice
1 Tbs. minced fresh ginger
1 jalapeno minced
2 Tbs. brown sugar
¼ cup oil
Salt to taste
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped
1 Tbs. lime zest
2 Tbs. chopped fresh mint

Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 min. or until crisp tender—not mushy.—check by pricking them. Peel skins off while warm. Blend the next 4 ingredients adding oil in a stream to make a vinaigrette and season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a spatula. Mix the last 3 ingredients to pass as a garnish. Both  parts will keep for 3 days covered and chilled.  Toss gently again and bring to room temperature before serving. Do not make garnish ahead.

Oven Fried Potatoes: Serves 4
4 large potatoes—NOT bakers
Oil or butter
Optional- Any or all of these: 1/2 envelope chicken or beef broth granules, salt (if not using broth granules) pepper, onion powder, garlic powder, and paprika if wanted.
Wash and dry the potatoes, prick around the circumference lengthwise and microwave 2-3 min. just to remove raw edge. Cut, depending on size in four to six wedges, brush with butter or oil and sprinkle with your chosen mixture of the seasonings mentioned above. Roast at 375 deg. for 20-30 min. until golden, if intending to serve later. Reheat and finish browning before serving at meal time, otherwise roast until desired color is achieved and serve hot about 30-40 min.
Next we’ll take a look at some desserts that are perfect for Father’s Day or any other summer dinner.

Cooking With Children-Introducing The ‘Lilly Likes To Cook Series’

Hey everybody, meet Lilly! Lilly, at age 8, learns while helping her Mother turn a cake disaster into a different ,fabulous dessert, that cooking is fun, creative, requires ingenuity, and realizes it makes an  engaging hobby. Her kitchen adventures, told in an ongoing series of books, collectively called Lilly Likes to Cook, are based on my experiences in cooking with children. The recipes are chosen to be adult pleasing and child friendly, but simplified to require minimal adult supervision while providing maximum child participation, allowing them to take ownership of the finished dish. The directions are quite specific in avoiding tasks that would cause a child to touch an oven, stove, knife or any other utensil or appliance that could cause them harm. They’re great ideas for a child to make a Father’s day gift.

Lilly’s Mother encourages her interest in cooking, because she knows it provides an outlet that will keep her daughter mentally and physically occupied on rainy days and general down- times, especially with summer coming on. She also sees this as a great bonding opportunity, not only for herself but also as a chance to bring Lilly and her 13 year old sister Brianna closer, bridging the age gap which was forming. It doesn’t hurt either, that Lilly’s culinary successes could earn her praise which would help to bring the reserved girl out of her shell.

Her Mother’s hopes are more than realized as Lilly makes cookies for an Uncle in the military, helps her sister with a homework assignment, works with others on a booth for her school fair, opens new lines of communication with her Grandmother and Aunt over a luncheon, helps her sister convince their parents she is able to baby-sit, is welcoming to new relatives and gains enough confidence to offer one of her creations as a reward to a group of her friends.  Lilly learns other life lessons too. She learns that others also have fears about trying new things, that it’s a mistake to pigeon-hole people on appearances, that shared interests and working together can form friendships, that being willing to socialize also leads to friendships and there’s such a thing as ‘networking’ which enables people with similar interests to connect.

Along the way, Lilly comes to understand that she can put her hobby to good use. Her creations can be given as rewards or gifts to say “Thank You” “Welcome” “We miss you” and other messages more emphatically than words. Her culinary efforts can be used to raise money for causes, provide incentives or simply to make someone happy. Most of all Lilly understands that cooking isn’t just about preparing food but it is about pleasing people too.

The Lilly Likes to Cook series of books consists of eight books with a ninth coming soon. Additionally there are two compiled books, one consisting of the first three stories and the second of books four, five and six. Plans are in the works to add semi- adult design coloring books . The series is available on Kindle, dinnerwithjoy.com, Smashwords, and the Dinner With Joy Etsy store. A listing of each book and summary follows.

1) Making a Cake for Molly: Lilly is in tears over a cake disaster, but her mother steps in and saves the day by turning it into a beautiful new dessert.

2) Cookies for an Uncle Overseas: Lilly’s Uncle is in the military and her Mother is preparing a box of things to send him. She teaches Lilly a 3 ingredient drop cookie recipe that will age perfectly in transit.

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4) The Meatball Booth: Lilly’s Mother has charge of the booth for the School Fair and needs lots of help to cook for such a crowd. Lilly learns team work and that people you least expect to will pitch in but most of all that shared interests are a solid base for friendship. Book includes a recipe and tips for running this type of booth.

5) The Luncheon:  Lilly’s 10 year old brother Brian has a school appointment, and her Mother can’t prepare lunch for a visiting grandmother and Aunt. Lilly solves the problem with a great recipe that needs no cooking or cutting.

6) Dinner for Two: The baby-sitter is ill. Lilly’s sister Brianne 13, wants to begin to earn money baby-sitting, so Lilly who loves the challenge, helps Bri convince their parents to let them make dinner and stay unsupervised, since brother Brian is on an overnght.

7) Girl Scouts Get a Zebra Cake: Lilly has gained enough confidence to offer her troop a no-cook cake   she makes as a reward for a hard day’s work on a craft project for the town’s charity bazaar. This book contains detailed directions for making the project and for the cake recipe.

8) Kabobs are Fun and Easy: Once again Lilly works with others as she helps her Mother prepare the food for a party to welcome visiting relatives. She finds preparing for an adult party different than for a children’s but discovers socializing at one even more so. She makes a new friend as she learns the meaning of ’networking.’ This book contains 2 kabob recipes, and party planning hints.

9) Brian’s Birthday: Brian wants a cake like the one Lilly made for Molly, but usually calm, cool Brian is upset about his choices. Lilly figures out a solution that pleases everyone, but it’s a new idea. Will it work?